CN108835271B - Preparation method of low-salt oil fermented bean curd - Google Patents
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Abstract
The invention discloses a preparation method of low-salt oil fermented bean curd, and belongs to the field of food processing. The low-salt fermented bean curd with low salt content and maintained quality and flavor is prepared by the steps that the salt content added in the salting process in the preparation process of the fermented bean curd is 5% of the mass of the aired blank, and the salt content added in the salting process is 2-6% of the mass of the aired blank, so that people can enjoy delicious fermented bean curd without considering whether the risk of diseases such as hypertension, apoplexy, gastric cancer and nephropathy is increased, the prepared low-salt fermented bean curd is unique, mellow and constant in aroma, good in taste and texture, the safety and controllability of the production process of the product are ensured, and the industrial application prospect is good.
Description
Technical Field
The invention relates to a preparation method of low-salt oil fermented bean curd, and belongs to the field of food processing.
Background
Fermented bean curd (Fermented bean curd) is a seasoning or table product prepared from soybean as main raw material through grinding, making blank, culturing, and fermenting. The fermented bean curd has the characteristics of rich nutrition, fine and smooth texture, delicious taste and appetitive attraction, is appetizing appetizer food and seasoning, and occupies an important position in bean products.
The salt has four functions in the production process of the fermented bean curd: 1) making the blank of the fermented bean curd permeate to separate out water; 2) endowing the fermented bean curd with salty taste; 3) inhibiting the growth of microorganisms, particularly infectious and pathogenic bacteria; 4) inhibiting the activity of protease, lipase and other enzymes, preventing the excessive fermentation of the fermented bean curd, delaying the mature period of the fermented bean curd, and further prolonging the production period.
Although the salt has positive effects of seasoning, bacteriostasis and the like in the production process of the preserved beancurd, the high salt is obviously related to diseases such as adult hypertension and the like; and the low salt content can cause the fermented bean curd to have loose texture and be easily rotten and deteriorated, thereby causing the safety problem of the fermented bean curd.
The special fermented bean curd in the Yunnan mu dingdistrict is popular with consumers in the southwest district of China, but the salt content is more than 12g/100g of fermented bean curd at the late fermentation stage of the fermented bean curd, the excessive salty taste limits the selection of the consumers, and the excessive sodium intake can increase the risk of hypertension, apoplexy, gastric cancer and nephropathy. Therefore, there is a need for making low salt oil fermented bean curd with low salt content while maintaining the quality and flavor of the product.
Disclosure of Invention
In order to solve the existing problems, the invention provides a preparation method of low-salt oil fermented bean curd, which ensures the controllability and safety of the production process of the product under the low-salt condition.
The invention provides a preparation method of low-salt oil fermented bean curd, which comprises the following steps:
(1) preparing the acid bean curd coagulant: inoculating lactobacillus into bean curd yellow serofluid, and fermenting for 10-14 hr to obtain coagulant;
(2) preparing sour bean curd: soaking semen glycines, pulping by wet method, filtering, decocting at 95-120 deg.C for 8-15min, cooling, inoculating lactobacillus, coagulating for 3-5 hr to obtain sour bean curd, and cutting into small pieces;
(3) preparing raw bean curd: spraying mould spore suspension on the fermented bean curd blank, and culturing at 25-30 deg.C for 65-75 hr to obtain blank;
(4) preparing the fermented bean curd: and (3) airing the blank, salting, rinsing, adding seasonings and salt for salting, and fermenting at the temperature of 20-28 ℃ for 2-5 months to obtain a finished product, wherein the salt content added during salting is 5% of the mass of the aired blank, and the salt content added during salting is 2-6% of the mass of the aired blank.
Optionally, the mold in the step (3) is deposited in the general microbiological culture collection center of the China Committee for culture Collection of microorganisms in 2018, 01 month and 18 days, and the deposit number is as follows: CGMCC No.15264, the preservation address is No. 3 of the institute of microbiology of the national academy of sciences of China, institute of Xilu No.1 of Beijing, Chaoyang.
Optionally, the concentration of the mold spore suspension in the step (3) is 105one/mL.
Optionally, the seasonings in the step (4) are boiled rapeseed oil, hot pepper and pepper.
The invention has the beneficial effects that:
the low-salt fermented bean curd with low salt content and maintained quality and flavor is prepared by the steps that the salt content added in the salting process in the process of preparing the fermented bean curd is 5% of the mass of the aired blank, and the salt content added in the salting process is 2-6% of the mass of the aired blank, so that people can enjoy the delicious fermented bean curd without considering whether the risk of hypertension, apoplexy, gastric cancer and nephropathy is increased.
Biological material preservation information:
mucor racemosus (Mucor racemosus) is deposited in the China general microbiological culture Collection center on 2018, 01, 18 th month and the preservation number is as follows: CGMCC No.15264, preservation address: xilu No.1, Beijing, Chaoyang, Beijing, and institute for microbiology, China academy of sciences.
Drawings
In order to more clearly illustrate the technical solutions in the embodiments of the present invention, the drawings needed to be used in the description of the embodiments will be briefly introduced below, and it is obvious that the drawings in the following description are only some embodiments of the present invention, and it is obvious for those skilled in the art to obtain other drawings based on these drawings without creative efforts.
FIG. 1 shows sensory fragrance evaluation results of a low-salt oil fermented bean curd prepared by Mucor racemosus (Mucor racemosus) No. 15264;
FIG. 2 is the result of sensory taste evaluation of a low-salt oil fermented bean curd prepared by Mucor racemosus (CGMCC No. 15264);
FIG. 3 shows the determination result of the salt content of the low-salt oil fermented bean curd prepared by Mucor racemosus (CGMCC No. 15264).
Detailed Description
In order to make the objects, technical solutions and advantages of the present invention more apparent, embodiments of the present invention will be described in detail with reference to the accompanying drawings.
The first embodiment is as follows: mucor racemosus CGMCC No.15264 strain separation and identification method
(1) Obtaining appropriate dilution gradient and culturing
Weighing 25g of oil fermented bean curd obtained by making a natural fermentation in Chuxiong state of Yunnan province, adding the oil fermented bean curd into a homogenizing bag filled with 225mL of sterile water, and beating for 2min by using a beating type homogenizer; and then sequentially diluting 1mL of bacterial liquid in 9mL of sterile water, performing 10-time incremental dilution on sample uniform liquid (liquid samples can comprise stock solutions), diluting the sample to 10-5 in a concentration gradient manner, taking 4 sample uniform liquids (liquid samples comprise stock solutions) with the dilution degrees of 102-105, respectively sucking 1mL of sample uniform liquid in 2 sterile culture dishes at each dilution degree, pouring 20mL of potato-glucose-agar culture medium cooled to 46 ℃ into the culture dishes in time, rotating the culture dishes to mix the culture dishes uniformly, inverting the culture dishes after agar is solidified, and culturing for 5 days at the temperature of 28 +/-1 ℃.
(2) Separating and purifying
Typical single colonies were selected by dot-blot method, and the culture selection operation was repeated to obtain strains with excellent properties.
(3) Extraction of DNA
1) The strain on the medium was placed in a mortar beside the alcohol burner flame and ground with liquid nitrogen.
2) The ground bacteria were transferred to a 1.5mL centrifuge tube, the strain name was labeled, 0.6mL TE (pH 8.0) was added, and the mixture was pipetted uniformly to suspend the cells sufficiently.
3) Add 250. mu.L of 10% SDS, mix by gentle inversion.
4) Add 3. mu.L proteinase K (20 ng/. mu.L), mix gently, and water bath at 37 ℃ for 1 h.
5) Add 150. mu.L of 5mol/L NaCl and mix gently.
6) Add 150. mu.L of 2% CTAB, mix gently, and water bath at 65 ℃ for 20 min.
7) Centrifuging at 12000rpm for 20 min.
8) Carefully pipette the supernatant into a new 1.5mL centrifuge tube, add an equal volume of isopropanol, mix well, stand at room temperature for 30min, and centrifuge at 12000rpm for 10min at 4 ℃.
9) The supernatant was aspirated off, the liquid was dried on absorbent paper, 750. mu.L of 70% ethanol was added, the tube wall was flicked, the precipitate was suspended and inverted several times, and centrifuged at 12000rpm at 4 ℃ for 2 min.
10) Add 30. mu.L of purified water to each tube to dissolve the precipitate (RNase in water, final concentration 10 ng/. mu.L), flick the tube wall by hand and dissolve overnight at 4 ℃.
(4) Electrophoretic detection of DNA
The sample loading was 3. mu.L, and the Marker band consisted of, as measured on a 1% agarose gel at 100V: 100bp, 250bp, 500bp, 750bp, 1000bp, 2000bp, 3000bp and 5000 bp; the 750bp band concentration was 60 ng/3. mu.L.
(5) PCR amplification
18s primer sequence:
ITS1：5’-TCCGTAGGTGAACCTGCGG-3’(SEQ ID NO:1)；
ITS4：5’-TCCTCCGCTTATTGATATGC-3’(SEQ ID NO:2)；
the reaction system is shown in table 1, and the reaction conditions are shown in table 2:
table 1: reaction system
Table 2: reaction conditions are as follows:
(6) sequencing on the machine and outputting a peak diagram
(7) ITS sequence analysis and identification
According to the sequencing report given by Wuhan division of the Huada Gene science and technology Co., Ltd, the separated Mucor ITS sequence (SEQ ID NO:3) is compared and identified with the corresponding sequence of the known strain in the GenBank/EMBL/DDBJ database by combining with a BLAST analysis tool (http:// www.ncbi.nlm.nih.gov/BLAST), and is analyzed and identified as Mucor racemosus (CGMCC No. 15264). The Mucor racemosus CGMCC No.15264 is a white large colony, the edge of the colony is villous, and the surface is dry; hypha morphological characteristics: hyphae have no rhizoid, hyphae have no diaphragm, cyst stalks do not form bundles, and the hyphae are single-grown, densely layered, vertical, single-axis branched and all terminal sporangia; the sporangia is large and ellipsoidal, and contains many spores; the spores are approximately round and 3-6 μm in size.
Example two: preparation of low-salt oil fermented bean curd
1. Mucor racemosus CGMCC No.15264 fermented low-salt oil fermented bean curd
(1) Preparing the acid bean curd coagulant: inoculating lactobacillus into the bean curd yellow serofluid, and fermenting for 12 hours to prepare a coagulant;
(2) preparing sour bean curd: soaking high-quality soybean, grinding into thick liquid by wet method, filtering to obtain raw soybean milk, decocting at 105 deg.C for 10min, cooling to 50 deg.C, inoculating lactobacillus, coagulating to obtain sour bean curd, and cutting into small pieces;
(3) preparing raw bean curd: spraying 105CFU/ml CGMCC No.15264 mold liquid culture medium on the fermented bean curd white blank, and culturing at 28 ℃ for 72 hours under the relative humidity of 80-90% to prepare an oil fermented bean curd blank;
(4) preparing the fermented bean curd: taking the blank, airing, salting, rinsing, adding seasonings and 6% of salt, bottling, and fermenting at normal temperature for 3 months to obtain a finished product of 9% SCF.
2. Mucor racemosus CGMCC No.15264 fermented low-salt oil fermented bean curd
(1) Preparing the acid bean curd coagulant: inoculating lactobacillus into the bean curd yellow serofluid, and fermenting for 12 hours to prepare a coagulant;
(2) preparing sour bean curd: soaking high-quality soybean, grinding into thick liquid by wet method, filtering to obtain raw soybean milk, decocting at 105 deg.C for 10min, cooling to 50 deg.C, inoculating lactobacillus, coagulating to obtain sour bean curd, and cutting into small pieces;
(3) preparing raw bean curd: spraying 105CFU/ml CGMCC No.15264 mold liquid culture medium on the fermented bean curd white blank, and culturing at 28 ℃ for 72 hours under the relative humidity of 80-90% to prepare an oil fermented bean curd blank;
(4) preparing the fermented bean curd: taking the blank, airing, salting, rinsing, adding seasonings and 4% of salt, bottling, and fermenting at normal temperature for 3 months to obtain the finished product of 7% SCF.
3. Mucor racemosus CGMCC No.15264 fermented low-salt oil fermented bean curd
(1) Preparing the acid bean curd coagulant: inoculating lactobacillus into the bean curd yellow serofluid, and fermenting for 12 hours to prepare a coagulant;
(2) preparing sour bean curd: soaking high-quality soybean, grinding into thick liquid by wet method, filtering to obtain raw soybean milk, decocting at 105 deg.C for 10min, cooling to 50 deg.C, inoculating lactobacillus, coagulating to obtain sour bean curd, and cutting into small pieces;
(3) preparing raw bean curd: spraying 105CFU/ml CGMCC No.15264 mold liquid culture medium on the fermented bean curd white blank, and culturing at 28 ℃ for 72 hours under the relative humidity of 80-90% to prepare an oil fermented bean curd blank;
(4) preparing the fermented bean curd: taking the blank, airing, salting, rinsing, adding seasonings and 2% of salt, bottling, and fermenting at normal temperature for 3 months to obtain the finished product of 5% SCF.
4. Mucor racemosus CGMCC No.15264 fermented low-salt oil fermented bean curd
(1) Preparing the acid bean curd coagulant: inoculating lactobacillus into the bean curd yellow serofluid, and fermenting for 12 hours to prepare a coagulant;
(2) preparing sour bean curd: soaking high-quality soybean, grinding into thick liquid by wet method, filtering to obtain raw soybean milk, decocting at 105 deg.C for 10min, cooling to 50 deg.C, inoculating lactobacillus, coagulating to obtain sour bean curd, and cutting into small pieces;
(3) preparing raw bean curd: spraying 105CFU/ml CGMCC No.15264 mold liquid culture medium on the fermented bean curd white blank, and culturing at 28 ℃ for 72 hours under the relative humidity of 80-90% to prepare an oil fermented bean curd blank;
(4) preparing the fermented bean curd: taking the blank, airing, salting, rinsing, adding seasonings and 8% of salt, bottling, and fermenting at normal temperature for 3 months to obtain a finished product of the comparative example, namely the control group of 11% SCF.
5. Sensory evaluation of taste of low-salt oil fermented bean curd
Quantitative sensory evaluation of the taste of the low-salt oil fermented bean curd fermented by Mucor racemosus (CGMCC No. 15264) is carried out, the sensory evaluation standard of the taste is shown in Table 3, and the result is shown in FIG. 1.
TABLE 3 basic taste Scoring criteria
As can be seen from FIG. 1, the fermented bean curd with low salt has strong delicious taste and strong flavor development intensity; the difference in the taste development intensity of salty taste is the greatest: the contrast group has the strongest salty taste intensity of 11% SCF, stronger salty taste intensity of 9% SCF, moderate salty taste of 7% SCF and weak salty taste intensity of 5% SCF; the taste intensity of the sweet taste is lower than that of the fresh taste, the sensory scores are all 2.0-3.0, and the taste intensity is relatively moderate; the taste intensity values of sour taste, astringent taste and bitter taste are all between 1.0-2.0, and the taste intensity is more than that of salty taste, fresh taste and sweet taste.
6. Sensory evaluation of aroma of Low salt oil fermented Bean curd
Quantitative sensory evaluation of aroma is carried out on the low-salt oil fermented bean curd fermented by Mucor racemosus (CGMCC No. 15264), the sensory evaluation standard of the aroma is shown in Table 4, and the result is shown in FIG. 2.
TABLE 4 Scent criteria for fragrance
As can be seen from FIG. 2, the fragrance difference of the fermented bean curd with low salt is relatively obvious. The differences between salty, fruity and meaty are most evident. Due to different addition amounts of salt content, the salty flavor difference of the delayed fermented oil fermented bean curd is large. The salt has the catalytic reaction of enzyme and the growth inhibition of microorganism on the fermentation of the oil fermented bean curd; as the inhibition effect is weakened along with the reduction of the salt content, the enzyme reaction of the oil fermented bean curd with low salt fermentation is stronger, the substances are decomposed or synthesized into volatile components, and the fragrance intensity is sequentially enhanced in the oil fermented bean curd with 11 percent SCF, 9 percent SCF, 7 percent SCF and 5 percent SCF
7. Physicochemical properties of low-salt oil fermented bean curd
Physicochemical indexes and pathogenic bacteria analysis results of the low-salt oil fermented bean curd fermented by Mucor racemosus (CGMCC No. 15264) are shown in Table 5.
Judging the dynamic change of the fermented bean curd in the maturation process according to the maturity of the fermented bean curd. The judgment standard comprises water, total acidity, amino acid nitrogen, water-soluble protein and salt. The physical and chemical indexes of the maturity of the oil fermented bean curd refer to DB 53/T713-2015 (quality and technology supervision bureau of Yunnan province. DB 53/T713-2015 geographical marker product mu dingfermented bean curd [ S ]. Beijing: people' S traffic publishing agency, 2015).
TABLE 5 physical and chemical indexes of low-salt oil fermented bean curd and analysis results of pathogenic bacteria
Note: MPN, most probable number
The amino nitrogen refers to the content of nitrogen element existing in the form of amino acid, and is a characteristic index for judging the fermentation degree of the fermentation product. It is produced by hydrolysis of proteins in the raw material; the higher the index, the higher the amino acid content and the better the umami taste. The reduction of the salt content, which increases the amino nitrogen content, mainly reduces the enzyme inhibition and thus facilitates the hydrolysis reaction. The water-soluble protein and the amino nitrogen are important flavor precursors in the preserved beancurd and have close relation with the quality of the preserved beancurd. The water-soluble protein and the amino acid nitrogen in the fermented bean curd fermentation process are both the characteristics of the proteolysis degree. As can be seen from the table, the water-soluble protein content of the low-salt fermented bean curd is greater than the requirement of local standard DB 53/T713-2015 in Yunnan province, and meets the requirement of the maturation of the fermented bean curd. The reduction of the salt content, which increases the water-soluble protein content, mainly reduces the enzyme inhibition and thus facilitates the hydrolysis reaction. The acidity of fermented bean curd is mainly formed by organic acids, free amino acids, free fatty acids, etc. generated during fermentation. As can be seen from the table, the total acid content of the low-salt fermented bean curd is greater than the requirement of local standard DB 53/T713-2015 in Yunnan province, and meets the requirement of the maturity of the fermented bean curd. The reduction of the salt content, which increases the total acid content, mainly reduces the enzyme inhibition and thus facilitates the hydrolysis reaction.
The production process of the oil fermented bean curd is complex, and the production strains, raw and auxiliary materials, seasonings, equipment and the like of the oil fermented bean curd are easily polluted. Escherichia coli, salmonella and staphylococcus aureus indicate the degree of contamination of the fermented bean curd, and the content thereof also reflects the degree of harm to human health. The detection shows that the Escherichia coli, the salmonella and the staphylococcus aureus in the low-salt oil preserved beancurd are not out of standard, which indicates that the product is not seriously polluted by microorganisms in the production and storage processes.
In conclusion, the low-salt oil fermented bean curd prepared by fermenting mucor racemosus has unique, mellow and constant fragrance, good taste and texture, ensures the safety and controllability of the production process of the product and has good industrial application prospect.
The above description is only for the purpose of illustrating the preferred embodiments of the present invention and is not to be construed as limiting the invention, and any modifications, equivalents and simplifications made in the spirit of the present invention are intended to be included in the scope of the present invention.
SEQUENCE LISTING
<110> university of south of the Yangtze river
<120> preparation method of low-salt oil fermented bean curd
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taaggataga cattggaaat gttaaccgag tcataatcag gtttaggcct ggtatcctat 180
tattatttac caaatgaatt cagaattaat attgtaacat agacctaaaa aatctataaa 240
acaactttta acaacggatc tcttggttct cgcatcgatg aagaacgtag caaagtgcga 300
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ttggtattcc aatgagcacg cctgtttcag tatcaaaaca aaccctctat ccaacttttg 420
ttgtatagga ttattggggg cctctcgatc tgtatagatc ttgaaatccc tgaaatttac 480
taaggcctga acttgtttaa atgcctgaac ttttttttaa tataaaggaa agctcttgta 540
attgactttg atggggcctc ccaaataaat cttttttaaa tttgatctga aatcaggcgg 600
gattacccgc tgaacttaag cata 624
Claims (2)
1. A preparation method of low-salt oil fermented bean curd is characterized by comprising the following steps:
(1) preparing the acid bean curd coagulant: inoculating lactobacillus into bean curd yellow serofluid, and fermenting for 10-14 hr to obtain coagulant;
(2) preparing sour bean curd: soaking semen glycines, pulping with wet method, filtering, decocting at 95-120 deg.C for 8-15min, cooling, inoculating lactobacillus, coagulating for 3-5 hr to obtain sour bean curd, and cutting into blocks;
(3) preparing raw bean curd: spraying mould spore suspension on the fermented bean curd blank, and culturing at 25-30 deg.C for 65-75 hr to obtain blank; the mould is mucor racemosus (Mucor racemosus) And the strain is preserved in the China general microbiological culture Collection center at 18 th of 2018, 01 th month and the preservation number is as follows: CGMCC number 15264, the preservation address is No. 3 of West Lu No.1 of Beijing university facing Yang district, China academy of sciences microbiological research institute; the concentration of the mould spore suspension is 105Per mL;
(4) preparing the fermented bean curd: and (3) airing the blank, salting, rinsing, adding seasonings and salt for salting, and fermenting at the temperature of 20-28 ℃ for 2-5 months to obtain a finished product, wherein the salt content added during salting is 5% of the mass of the aired blank, and the salt content added during salting is 2-6% of the mass of the aired blank.
2. The method according to claim 1, wherein the seasonings of the step (4) are boiled rapeseed oil, hot pepper and zanthoxylum.
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| CN111418659A (en) * | 2020-03-18 | 2020-07-17 | 云南农业大学 | Preparation process for low-salt oil fermented bean curd production |
| CN112772848A (en) * | 2020-11-17 | 2021-05-11 | 云南羊泉生物科技股份有限公司 | Preparation method of high-yield water-soluble protein fermented bean curd |
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| CN102224851B (en) * | 2011-05-12 | 2012-12-19 | 湘阴县浏阳河油业有限公司 | Yellow serofluid for producing novel fermented bean curd and preparation method thereof |
| CN102696777A (en) * | 2012-05-29 | 2012-10-03 | 万源市立川食品综合开发有限公司 | Production process of low-salt oil-free fermented bean curd |
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