CN109042896A - A kind of preparation method of butter fermented bean curd - Google Patents
A kind of preparation method of butter fermented bean curd Download PDFInfo
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- CN109042896A CN109042896A CN201810539979.8A CN201810539979A CN109042896A CN 109042896 A CN109042896 A CN 109042896A CN 201810539979 A CN201810539979 A CN 201810539979A CN 109042896 A CN109042896 A CN 109042896A
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- bean curd
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- bean
- soya
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C20/00—Cheese substitutes
- A23C20/02—Cheese substitutes containing neither milk components, nor caseinate, nor lactose, as sources of fats, proteins or carbohydrates
- A23C20/025—Cheese substitutes containing neither milk components, nor caseinate, nor lactose, as sources of fats, proteins or carbohydrates mainly containing proteins from pulses or oilseeds
Abstract
The present invention relates to bean product processing technique field is belonged to, in particular to a kind of preparation method of butter fermented bean curd starches comprising steps of 1) making loguat leaf: loguat leaf being taken to be milled after finishing, and adds water, butter, and loguat leaf slurry is made in small fire infusion；2) it makes bean curd: loguat leaf slurry, soya-bean milk being taken to be uniformly mixed, microwave treatment orders halogen, is pressed into bean curd；3) it steams: being applied to bean curd surface with salt, be placed in steamer and capping steams；4) sodium lactate is handled: sodium lactate solution being sprayed on bean curd, is placed naturally after being wrapped up with straw；5) it ferments: after being inoculated with composite bacteria liquid into bean curd, spontaneous fermentation after being wrapped up with straw；Fermented bean curd prepared by the present invention is full of nutrition, color is aromatic strongly fragrant, with Appetizing spleen-tonifying, prevents the health-care effect of cardiovascular disease, and the production time is short, production procedure is simple.
Description
Technical field
The present invention relates to belonging to bean product processing technique field, in particular to a kind of preparation method of butter fermented bean curd.
Background technique
Fermented bean curd is the Traditional Folk cuisines that thousands of years are spread in China, in good taste, nutrition is high, the deep happiness by China common people
Love, fermented bean curd have the kinds such as preserved red beancurd, green-rot breast, white rot cream, sauce fermented bean curd, pattern fermented bean curd, taste mouthfeel multiplicity, with other bean product
It compares, due to its effect of undergoing microbial fermentation, improves protein digestibility etc., and then widelyd popularize.It is traditional normal
The technique of fermented bean curd or less is made in regulation: soybean soaking, mashing off, filtering, point slurry, pressure embryo block, cultivation and fermentation, is pickled, rear hair mill beans
Ferment, currently, production of preserved beancurd is inoculated with purebred Mucor fermentation more in the prior art, although product quality is relatively stable, enzyme system is opposite
It is single, and enzyme activity is not high, in turn results in preserved beancurd there are flavor deficiency, fermentation period is longer.
Butter belongs to dairy produce, contains vitamin, and minerals, fatty acid, be saccharified lipid sphyngomyelin, and cholesterol gives off a strong fragrance, but
Content of trans fatty acids is higher in butter.There is the growth and development of influence human body, lead to thrombosis, promote to move in trans-fatty acid
Arteries and veins hardening causes cerebral function decline and induction women to suffer from a variety of harm such as type-2 diabetes mellitus, has been subjected to the extensive pass of people
Note reduces the fear to trans-fatty acid to allow people while enjoying the fine flavor of plant butter bring and fashion,
Butter is used for production of preserved beancurd by us, makes it that can improve the mouthfeel flavour of fermented bean curd and consumer chasing after for health
It asks.
Summary of the invention
The present invention is in order to solve the above technical problems, the present invention provides a kind of preparation methods of butter fermented bean curd.
It is realized particular by following technical scheme:
A kind of preparation method of butter fermented bean curd, includes the following steps:
1) production loguat leaf slurry: taking loguat leaf to be milled after finishing, spare；To criticizing water, butter is added in leaf powder, small fire is endured
It boils, loguat leaf slurry is made；
2) it makes bean curd: loguat leaf slurry, soya-bean milk being taken to be uniformly mixed, microwave treatment 3-5min orders halogen, is pressed into bean curd
Base；
3) it steams: being applied to bean curd surface with salt, then bean curd is placed in steamer and is covered and steams 10-15min；
4) sodium lactate is handled: sodium lactate solution being sprayed on bean curd, places 2-3d after being wrapped up with straw naturally；
5) it ferments: after being inoculated with composite bacteria liquid into bean curd, spontaneous fermentation 12-15d after being wrapped up with straw.
The butter fermented bean curd includes following material in parts by weight: 12-19 parts of loguat leaf, 8-13 parts of butter, soya-bean milk 85-99
Part, 5-8 parts of salt, 7-10 parts of sodium lactate, 2-3 parts of composite bacteria, 28-32 parts of water.
The water-removing is that loguat leaf is placed in frying pan, fried green 10-20min under the conditions of being 48-60 DEG C prior to temperature, then
Be transferred in steamer be 100-120 DEG C in vapor (steam) temperature under the conditions of handle 8-15min, then being transferred in frying pan in temperature is 80-85 DEG C
Under the conditions of frying surface moisture be 5-8%.
The soya-bean milk includes following material in parts by weight: 15-20 parts of soya bean, 8-13 parts of red bean, 3-7 parts of semen sojae atricolor, macaque
1-2 parts of peach, 40-46 parts of water.
The soya-bean milk, preparation method are as follows: soya bean, red bean, semen sojae atricolor are placed in frying pan under the conditions of temperature is 65-70 DEG C
Frying 10-15min adds water and is heated to 40-45 DEG C, and isothermal holding 4-6h, is then transferred in blender, and Kiwi berry is added
It is stirred and soya-bean milk is made.
The microwave treatment, power 260-270W.
Described to steam, temperature is 100-120 DEG C.
The sodium lactate solution, mass concentration 38-46%.
The composite bacteria is in parts by weight are as follows: 4-8 parts of withered grass gemma bacillus, 2-5 parts of Bacillus acidi lactici, 6-9 parts of Rhizopus oryzae,
1-2 parts of mushroom powder.
The straw package, with a thickness of 1-2cm.
The beneficial effects of the present invention are:
Fermented bean curd is made using loguat leaf, butter and soya-bean milk in the present invention, improves fermented bean curd trophic structure, is made using microorganism
With enzymatic hydrolysis trans-fatty acid, so that being free of content of trans fatty acids in fermented bean curd, and then the health of edible butter is improved, simultaneously
The gelling performance and volatile matter content of fermented bean curd are further improved, so that fermented bean curd quality is fine and smooth soft, delicious flavour is long, has
The aromatic odor of loquat.
The present invention utilizes salt and steam treatment bean curd, and salt ingredient is fully infiltrated into bean curd, improves
The flavour of fermented bean curd is acted in combination with sodium lactate and straw, so that sodium lactate substitution salt pickles bean curd, is realized
The production of low-salt fermented bean curd, and it is steady also to effectively prevent miscellaneous bacteria invasion, the quality that improves fermented bean curd in fermentation and storage
It is qualitative.
The present invention utilizes a variety of zymophyte spontaneous fermentations, so that the digestibility of protein is higher, vitamin content is more
It is abundant, Content of Biogenic Amines is also reduced, compared with prior art, about reduces 27.5%.
The present invention prepares soya-bean milk using soya bean, semen sojae atricolor, red bean, Kiwi berry, improves the nutritional ingredient and texture of soya-bean milk, makes
Fermented bean curd is full of nutrition, color is aromatic strongly fragrant, also with Appetizing spleen-tonifying, prevent the health-care effect of cardiovascular disease, also, production time
It is short, production procedure is simple.
Specific embodiment
Specific embodiments of the present invention will be described in further detail below, but the invention is not limited to these realities
Mode is applied, it is claimed to still fall within the claims in the present invention for any improvement or replacement on the present embodiment essence spirit
Range.
Embodiment 1
The present embodiment provides a kind of preparation methods of butter fermented bean curd, include the following steps
1) production loguat leaf slurry: taking loguat leaf to be milled after finishing, spare；To criticizing water, butter is added in leaf powder, small fire is endured
It boils, loguat leaf slurry is made；
2) it makes bean curd: loguat leaf slurry, soya-bean milk being taken to be uniformly mixed, the microwave treatment 5min under the conditions of power is 270W,
Halogen is selected, bean curd is pressed into；
3) it steams: being applied to bean curd surface with salt, then it is 120 DEG C that bean curd, which is placed in steamer, and is covered in temperature
Under the conditions of steam 15min；
4) sodium lactate is handled: the sodium lactate solution that mass concentration is 46% being sprayed on bean curd, after being wrapped up with straw certainly
So place 3d；
5) it ferments: after being inoculated with composite bacteria liquid into bean curd, spontaneous fermentation 15d after being wrapped up with straw；
The butter fermented bean curd includes following material: loguat leaf 19kg, butter 13kg, soya-bean milk 99kg, salt 8kg, sodium lactate
10kg, composite bacteria 3kg, water 32kg；
The water-removing is that loguat leaf is placed in frying pan, then fried green 20min under the conditions of being 60 DEG C prior to temperature is transferred to steaming
Pot in vapor (steam) temperature be 120 DEG C under the conditions of handle 15min, then be transferred in frying pan in temperature be 85 DEG C under the conditions of frying surface water
It is divided into 8%；
The soya-bean milk includes following material: soya bean 20kg, red bean 13kg, semen sojae atricolor 7kg, Kiwi berry 2kg, water 46kg；
The soya-bean milk, preparation method are as follows: by soya bean, red bean, semen sojae atricolor be placed in frying pan in temperature be 70 DEG C under the conditions of fry
15min processed adds water and is heated to 45 DEG C, and isothermal holding 6h, is then transferred in blender, and Kiwi berry is added and is stirred system
At soya-bean milk；
The composite bacteria are as follows: withered grass gemma bacillus 8kg, Bacillus acidi lactici 5kg, Rhizopus oryzae 9kg, mushroom powder 2kg；
The straw package, with a thickness of 2cm.
Embodiment 2
The present embodiment provides a kind of preparation methods of butter fermented bean curd, include the following steps:
1) production loguat leaf slurry: taking loguat leaf to be milled after finishing, spare；To criticizing water, butter is added in leaf powder, small fire is endured
It boils, loguat leaf slurry is made；
2) it makes bean curd: loguat leaf slurry, soya-bean milk being taken to be uniformly mixed, the microwave treatment 3min under the conditions of power is 260W,
Halogen is selected, bean curd is pressed into；
3) it steams: being applied to bean curd surface with salt, then it is 100 DEG C that bean curd, which is placed in steamer, and is covered in temperature
Under the conditions of steam 10min；
4) sodium lactate is handled: the sodium lactate solution that mass concentration is 38% being sprayed on bean curd, after being wrapped up with straw certainly
So place 2d；
5) it ferments: after being inoculated with composite bacteria liquid into bean curd, spontaneous fermentation 12d after being wrapped up with straw；
The butter fermented bean curd includes following material: loguat leaf 12kg, butter 8kg, soya-bean milk 85kg, salt 5kg, sodium lactate
7kg, composite bacteria 2kg, water 28kg；
The water-removing is that loguat leaf is placed in frying pan, then fried green 10min under the conditions of being 48 DEG C prior to temperature is transferred to steaming
Pot in vapor (steam) temperature be 100 DEG C under the conditions of handle 8min, then be transferred in frying pan in temperature be 80 DEG C under the conditions of frying surface water
It is divided into 5%；
The soya-bean milk includes following material: soya bean 15kg, red bean 8kg, semen sojae atricolor 3kg, Kiwi berry 1kg, water 40kg；
The soya-bean milk, preparation method are as follows: by soya bean, red bean, semen sojae atricolor be placed in frying pan in temperature be 65 DEG C under the conditions of fry
10min processed adds water and is heated to 40 DEG C, and isothermal holding 4h, is then transferred in blender, and Kiwi berry is added and is stirred system
At soya-bean milk；
The composite bacteria are as follows: withered grass gemma bacillus 4kg, Bacillus acidi lactici 2kg, Rhizopus oryzae 6kg, mushroom powder 1kg；
The straw package, with a thickness of 1cm.
Embodiment 3
The present embodiment provides a kind of preparation methods of butter fermented bean curd, include the following steps:
1) production loguat leaf slurry: taking loguat leaf to be milled after finishing, spare；To criticizing water, butter is added in leaf powder, small fire is endured
It boils, loguat leaf slurry is made；
2) it makes bean curd: loguat leaf slurry, soya-bean milk being taken to be uniformly mixed, the microwave treatment 4min under the conditions of power is 265W,
Halogen is selected, bean curd is pressed into；
3) it steams: being applied to bean curd surface with salt, then it is 110 DEG C that bean curd, which is placed in steamer, and is covered in temperature
Under the conditions of steam 12min；
4) sodium lactate is handled: the sodium lactate solution that mass concentration is 42% being sprayed on bean curd, after being wrapped up with straw certainly
So place 3d；
5) it ferments: after being inoculated with composite bacteria liquid into bean curd, spontaneous fermentation 13d after being wrapped up with straw；
The butter fermented bean curd includes following material: loguat leaf 15kg, butter 10kg, soya-bean milk 95kg, salt 5-8kg, lactic acid
Sodium 8kg, composite bacteria 2.3kg, water 30kg；
The water-removing is that loguat leaf is placed in frying pan, then fried green 15min under the conditions of being 50 DEG C prior to temperature is transferred to steaming
Pot in vapor (steam) temperature be 110 DEG C under the conditions of handle 12min, then be transferred in frying pan in temperature be 82 DEG C under the conditions of frying surface water
It is divided into 6%；
The soya-bean milk includes following material: soya bean 17kg, red bean 11kg, semen sojae atricolor 5kg, Kiwi berry 1.5kg, water 45kg；
The soya-bean milk, preparation method are as follows: by soya bean, red bean, semen sojae atricolor be placed in frying pan in temperature be 67 DEG C under the conditions of fry
12min processed adds water and is heated to 43 DEG C, and isothermal holding 5h, is then transferred in blender, and Kiwi berry is added and is stirred system
At soya-bean milk；
The composite bacteria are as follows: withered grass gemma bacillus 6kg, Bacillus acidi lactici 4kg, Rhizopus oryzae 7kg, mushroom powder 1.5kg；
The straw package, with a thickness of 2cm.
Embodiment 4
The present embodiment provides a kind of preparation methods of butter fermented bean curd, include the following steps:
1) production loguat leaf slurry: taking loguat leaf to be milled after finishing, spare；To criticizing water, butter is added in leaf powder, small fire is endured
It boils, loguat leaf slurry is made；
2) it makes bean curd: loguat leaf slurry, soya-bean milk being taken to be uniformly mixed, the microwave treatment 5min under the conditions of power is 268W,
Halogen is selected, bean curd is pressed into；
3) it steams: being applied to bean curd surface with salt, then it is 115 DEG C that bean curd, which is placed in steamer, and is covered in temperature
Under the conditions of steam 12min；
4) sodium lactate is handled: the sodium lactate solution that mass concentration is 40% being sprayed on bean curd, after being wrapped up with straw certainly
So place 2d；
5) it ferments: after being inoculated with composite bacteria liquid into bean curd, spontaneous fermentation 13d after being wrapped up with straw；
The butter fermented bean curd includes following material: loguat leaf 14kg, butter 9kg, soya-bean milk 90kg, salt 7kg, sodium lactate
9kg, composite bacteria 2.5kg, water 30kg；
The water-removing is that loguat leaf is placed in frying pan, then fried green 18min under the conditions of being 55 DEG C prior to temperature is transferred to steaming
Pot in vapor (steam) temperature be 108 DEG C under the conditions of handle 10min, then be transferred in frying pan in temperature be 80 DEG C under the conditions of frying surface water
It is divided into 7%；
The soya-bean milk includes following material: soya bean 18kg, red bean 13kg, semen sojae atricolor 6kg, Kiwi berry 1kg, water 42kg；
The soya-bean milk, preparation method are as follows: by soya bean, red bean, semen sojae atricolor be placed in frying pan in temperature be 65 DEG C under the conditions of fry
10min processed adds water and is heated to 45 DEG C, and isothermal holding 6h, is then transferred in blender, and Kiwi berry is added and is stirred system
At soya-bean milk；
The composite bacteria are as follows: withered grass gemma bacillus 5kg, Bacillus acidi lactici 3kg, Rhizopus oryzae 8kg, mushroom powder 1.6kg；
The straw package, with a thickness of 1cm.
Embodiment 5
The present embodiment provides a kind of preparation methods of butter fermented bean curd, include the following steps:
1) production loguat leaf slurry: taking loguat leaf to be milled after finishing, spare；To criticizing water, butter is added in leaf powder, small fire is endured
It boils, loguat leaf slurry is made；
2) it makes bean curd: loguat leaf slurry, soya-bean milk being taken to be uniformly mixed, the microwave treatment 3min under the conditions of power is 263W,
Halogen is selected, bean curd is pressed into；
3) it steams: being applied to bean curd surface with salt, then it is 105 DEG C that bean curd, which is placed in steamer, and is covered in temperature
Under the conditions of steam 15min；
4) sodium lactate is handled: the sodium lactate solution that mass concentration is 42% being sprayed on bean curd, after being wrapped up with straw certainly
So place 3d；
5) it ferments: after being inoculated with composite bacteria liquid into bean curd, spontaneous fermentation 14d after being wrapped up with straw；
The butter fermented bean curd includes following material: loguat leaf 19kg, butter 13kg, soya-bean milk 99kg, salt 8kg, sodium lactate
10kg, composite bacteria 3kg, water 32kg；
The water-removing is that loguat leaf is placed in frying pan, then fried green 12min under the conditions of being 56 DEG C prior to temperature is transferred to steaming
Pot in vapor (steam) temperature be 107 DEG C under the conditions of handle 10min, then be transferred in frying pan in temperature be 84 DEG C under the conditions of frying surface water
It is divided into 7%；
The soya-bean milk includes following material: soya bean 15kg, red bean 8kg, semen sojae atricolor 3kg, Kiwi berry 1kg, water 40kg；
The soya-bean milk, preparation method are as follows: by soya bean, red bean, semen sojae atricolor be placed in frying pan in temperature be 70 DEG C under the conditions of fry
15min processed adds water and is heated to 45 DEG C, and isothermal holding 6h, is then transferred in blender, and Kiwi berry is added and is stirred system
At soya-bean milk；
The composite bacteria are as follows: withered grass gemma bacillus 5.5kg, Bacillus acidi lactici 3.6kg, Rhizopus oryzae 6.8kg, mushroom powder
1.7kg；
The straw package, with a thickness of 1cm.
Claims (9)
1. a kind of preparation method of butter fermented bean curd, which comprises the steps of:
1) production loguat leaf slurry: taking loguat leaf to be milled after finishing, spare；To batch in leaf powder add water, butter, small fire infusion,
Loguat leaf slurry is made；
2) it makes bean curd: loguat leaf slurry, soya-bean milk being taken to be uniformly mixed, microwave treatment 3-5min orders halogen, is pressed into bean curd；
3) it steams: being applied to bean curd surface with salt, then bean curd is placed in steamer and is covered and steams 10-15min；
4) sodium lactate is handled: sodium lactate solution being sprayed on bean curd, places 2-3d after being wrapped up with straw naturally；
5) it ferments: after being inoculated with composite bacteria liquid into bean curd, spontaneous fermentation 12-15d after being wrapped up with straw.
2. the preparation method of butter fermented bean curd as described in claim 1, which is characterized in that the butter fermented bean curd wraps in parts by weight
Include following material: 12-19 parts of loguat leaf, 8-13 parts of butter, 85-99 parts of soya-bean milk, 5-8 parts of salt, 7-10 parts of sodium lactate, compound bacteria
2-3 parts, 28-32 parts of water of kind.
3. the preparation method of butter fermented bean curd as described in claim 1, which is characterized in that the water-removing is that loguat leaf is placed in stir-fry
In pot, fried green 10-20min under the conditions of being 48-60 DEG C prior to temperature, being then transferred in steamer in vapor (steam) temperature is 100-120 DEG C
Under the conditions of handle 8-15min, then be transferred in frying pan be 80-85 DEG C in temperature under the conditions of frying surface moisture be 5-8%.
4. the preparation method of butter fermented bean curd as described in claim 1, which is characterized in that the soya-bean milk includes such as in parts by weight
Lower material: 15-20 parts of soya bean, 8-13 parts of red bean, 3-7 parts of semen sojae atricolor, 1-2 parts of Kiwi berry, 40-46 parts of water.
5. the preparation method of butter fermented bean curd as claimed in claim 4, which is characterized in that the soya-bean milk, preparation method are as follows: will
Soya bean, red bean, semen sojae atricolor be placed in frying pan in temperature be 65-70 DEG C under the conditions of frying 10-15min, add water and be heated to 40-45
DEG C, then and isothermal holding 4-6h is transferred in blender, and Kiwi berry is added is stirred and soya-bean milk is made.
6. the preparation method of butter fermented bean curd as described in claim 1, which is characterized in that the microwave treatment, power are
260-270W。
7. the preparation method of butter fermented bean curd as described in claim 1, which is characterized in that described to steam, temperature 100-120
℃。
8. the preparation method of butter fermented bean curd as described in claim 1, which is characterized in that the sodium lactate solution, quality are dense
Degree is 38-46%.
9. the preparation method of butter fermented bean curd as described in claim 1, which is characterized in that the composite bacteria is in parts by weight
Are as follows: 4-8 parts of withered grass gemma bacillus, 2-5 parts of Bacillus acidi lactici, 6-9 parts of Rhizopus oryzae, 1-2 parts of mushroom powder.
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Application publication date: 20181221 |