CN110477125A - A kind of production method of plum perfume (or spice) fermented bean curd - Google Patents
A kind of production method of plum perfume (or spice) fermented bean curd Download PDFInfo
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- CN110477125A CN110477125A CN201910725070.6A CN201910725070A CN110477125A CN 110477125 A CN110477125 A CN 110477125A CN 201910725070 A CN201910725070 A CN 201910725070A CN 110477125 A CN110477125 A CN 110477125A
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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
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Abstract
The invention discloses a kind of production methods of plum perfume (or spice) fermented bean curd, comprising the following steps: (1) takes plum halogen to be pre-processed, plum halogen is concentrated, is dried to obtain plum salt after taking part to pre-process；(2) after taking capsicum to be pre-processed, plum halogen after pretreatment is added, is handled through pickled fermented, rubbing, obtains plum chilli paste；(3) it takes soybean, after soaking, defibrination and mashing off, is starched with plum halogen point after pretreatment, included squeezing subsequent processing, obtained plum taste beancurd, then carry out inoculation and fermentation process, must ferment plum taste beancurd block；(4) plum salt is mixed with plum chilli paste, replaces bottling, one layer of fermentation plum taste beancurd block with fermentation plum taste beancurd block, one layer of plum salt and plum chilli paste mixture, top layer are covered with pretreated plum halogen, and fermentation cures to obtain plum perfume (or spice) fermented bean curd.This method can make full use of plum halogen, environmental-friendly, reduce production of preserved beancurd cost, and fermented bean curd obtained, in acidity, the shelf-life is longer, organic acid and phenolic substances rich in green plum, has plum Flavor.
Description
Technical field
The invention belongs to food processing technology fields, and in particular to a kind of production method of plum perfume (or spice) fermented bean curd.
Background technique
Fermented bean curd also known as fermented bean curd, fermented bean curd, mold bean curd etc., be using soybean as raw material, water, salt, wine etc. be auxiliary material, through defibrination,
It is seasoned made of base, cultivation, fermentation, product of going with rice or bread, is a kind of traditional fermented bean products in China, about more than 1 500 years
History.Fermented bean curd is rich in protein, polypeptide and amino acid, wherein flavor peptide rich content, and also the biology containing isoflavones etc. is living
Property ingredient, have inhibiting activity of acetylcholinesterase.According to the difference of production of preserved beancurd technique and formula, fermented bean curd has red, Bai Fang
With blueness side point, but its amino acid composition it is similar.According to analysis, fermented bean curd pH value currently on the market is close neutral (5.7~7.6),
Shelf-life is shorter, and taste is also relatively simple.
Green plum is also known as smoked plum, fruit plum, is the fruit of rosaceae apricot category arbor, should not eat raw since its acidity is excessively high,
Belong to processing type fruit.It is salted that the principal mode that plum base is green plum raw material preservation and place of production preliminary working is made but salted in green plum
In the process, green plum fresh fruit per ton need to add 0.25~0.30 ton of salt, generate about 0.40 ton of salt marsh liquid, this salt marsh liquid is known as plum
Halogen.Up to the present, in China's green plum secondary industry, most plum halogen are not utilized effectively, but directly to ring
It is discharged in border, not only wastes resource, but also polluted environment.It is with high salt, peracid and high-COD waste water when plum halogen is discharged into environment.
On the other hand, since plum halogen is the product for pickling green plum with salt, main component is salt and moisture content from green plum, has
The substances such as machine acid, soluble sugar, simultaneously containing phenolic acid class such as neochlorogenic acid, chlorogenic acid, Cryptochlorogenic acid, p-Coumaric Acid, caffeic acids
Bioactive ingredients have good antioxidant activity.Plum halogen itself does not simultaneously contain noxious material, the valuable money being available with
Source.
Summary of the invention
Technical problem to be solved by the invention is to provide a kind of production method of plum perfume (or spice) fermented bean curd, which can be sufficiently
It is environmental-friendly using plum halogen, production of preserved beancurd cost is reduced, and fermented bean curd obtained, in acidity, the shelf-life is longer, having rich in green plum
Machine acid and phenolic substances, have plum Flavor.
In order to solve the above technical problem, the present invention provides a kind of plum perfume (or spice) fermented bean curd production method, comprising the following steps:
(1) the plum halogen after choosing the marinated green plum of salt is pre-processed, plum halogen after must pre-processing, plum after taking part to pre-process
Halogen is concentrated, is dried to obtain plum salt；
(2) after selection capsicum is pre-processed, pretreated plum halogen in step (1) is added, at pickled fermented, rubbing
After reason, plum chilli paste is obtained；
(3) soybean is chosen, after soaking, defibrination and mashing off, is starched with plum halogen point pretreated in step (1), through including
Plum taste beancurd is made in the subsequent processing of squeezing, then carries out inoculation and fermentation process, obtains fermentation plum taste beancurd block；
(4) step (1) the plum salt according to needed for the Mass Calculation of step (3) fermentation plum taste beancurd block and step (2) plum are spicy
The quality of green pepper sauce, and plum salt is mixed to obtain to plum salt and plum chilli paste mixture with plum chilli paste, then obtained with step (3)
Fermentation plum taste beancurd block alternately bottle, one layer of fermentation plum taste beancurd block, one layer of plum salt and plum chilli paste mixture, top layer
With the pretreated plum halogen capping of step (1), then fermentation is cured up to plum perfume (or spice) fermented bean curd.
The present invention with high salt, peracid physicochemical property according to possessed by plum halogen is proposed in conjunction with the traditional production technique of fermented bean curd
A kind of production method of plum perfume (or spice) fermented bean curd, obtains the plum perfume (or spice) fermented bean curd innovative product rich in green plum organic acid and phenolic substances.
In the production method of the plum perfume (or spice) fermented bean curd:
Optionally, pretreatment described in step (1) includes filtering and centrifugation.
Naked eyes visible foreign and suspended matter in the plum halogen after salt pickles green plum can be removed by filtering, being centrifuged etc., is obtained
Plum halogen must be clarified.
It wherein filters, be centrifuged conventionally progress.
Optionally, concentration described in step (1) is vacuum concentration, and described be dried is heated-air drying, first dense through vacuum
It is reduced to dry, is then dried to obtain plum salt again.
Plum halogen vacuum concentration is dried as usual manner progress.
Optionally, capsicum described in step (2) is fresh chilli；The pretreatment includes stalk, cleans, dries and cut
It is broken.
Optionally, the additive amount of pretreated plum halogen is the 20~60% of capsicum gross mass in step (2), more preferably
40%, salting period is 3~30 days, more preferably 10 days.
Optionally, pickled fermented, rubbing processing is conventional treatment in step (2).
Optionally, the immersion of soybean, defibrination, mashing off, point slurry, squeezing, inoculation and fermentation process are routine in step (3)
Mode.
Optionally, when step (3) midpoint is starched, the dosage of plum halogen is the 1~10% of soya-bean milk gross mass after pretreatment, more preferably
3%.
Optionally, the subsequent processing for described in step (3) including squeezing includes drawing the processing such as fast, stripping and slicing.
Optionally, step (1) plum salt according to needed for the Mass Calculation of step (3) fermentation plum taste beancurd block in step (4)
The quality of plum chilli paste in quality and step (2).
Optionally, the dosage of plum salt described in step (4) is the 3~10% of fermentation plum taste beancurd block gross mass, more preferably
5%.
Optionally, the dosage of plum chilli paste described in step (4) is the 20~80% of fermentation plum taste beancurd block gross mass,
More preferably 50%.
Optionally, the salinity of plum perfume (or spice) fermented bean curd described in step (4) is 4~10%, more preferably 6.5%, pH value 3.5~4.5,
More preferably 4.0, in acidity.
Compared with prior art, the present invention has the advantage that
(1) increase fermented bean curd new varieties: fermented bean curd is divided into red, white side and blueness side in existing market, and main taste is salty
Taste and pungent, pH is close to neutrality, and the present invention develops vinegar-pepper taste fermented bean curd, and pH is in acidity；
(2) product is rich in organic acid and phenolic substances: having due to containing citric acid, malic acid etc. from green plum in plum halogen
The phenolic substancess such as machine acid and neochlorogenic acid, chlorogenic acid, Cryptochlorogenic acid, under organic acid protection, phenolic substances is more stable,
It is a kind of functional seasoned food；
(3) reduce production cost: the by-product plum halogen of the marinated processing of green plum at present is abandoned as waste, is not subject to benefit also
Plum halogen is used in production of preserved beancurd with, the present invention, instead of slurry brine, gypsum or glucolactone etc., also instead of
Salt in spice, reduces production cost, improves the utilization rate of resource.
Detailed description of the invention
Fig. 1 is the stream of the preparation method of the plum perfume (or spice) fermented bean curd rich in phenolic substances and organic acid in 1-2 of the embodiment of the present invention
Cheng Tu.
Specific embodiment
Following embodiment is used merely to explain the present invention, is not intended to limit protection scope of the present invention.The art it is common
The purpose of the present invention can be achieved according to range disclosed above in technical staff.
Embodiment 1
As shown in fig. 1, plum perfume (or spice) fermented bean curd provided in this embodiment and preparation method thereof, comprising the following steps:
(1) plum halogen 2kg is taken, is filtered with 100 mesh nylon filtering cloths, it is spare must to clarify plum halogen for 4000 revs/min of centrifugations；Take 1kg clear
It is clear that plum halogen is concentrated to dryness, heated-air drying obtains plum salt 220g.
(2) fresh mature pimiento 1kg is taken, stalk is cleaned, is dried, it is cut into 0.5cm hereinafter, being placed in salable fermentation altar,
The above-mentioned pretreated clarification plum halogen of 500g is added, mixes, is sealed by fermentation 7 days at 25 DEG C, rubs, obtains plum chilli paste,
Salinity is 7.3%.
(3) full soybean 1kg is taken, after cleaning plus 5kg tap water impregnates 8h, 100 mesh filter-cloth filterings after a defibrination, bean dregs
Secondary pulping is carried out after appropriate tap water is added, is filtered, the gained total 8kg of soya-bean milk twice is merged, under constant stirring mashing off to boiling
It rises, then boils 3min, be cooled to 85 DEG C, starched with the pretreated plum halogen point of 240g, squeeze and plum taste beancurd 2.1kg is made, be cut into small
It is inoculated with, ferments naturally after square, obtain fermentation plum taste beancurd block.
(4) it takes plum salt 63g obtained in step (1) (3% meter of fermentation plum taste beancurd block gross mass), in step (2)
To plum chilli paste 840g (be equivalent to fermentation plum taste beancurd block gross mass 40%, it is possible to provide salt 61.3g), the two mixing
After stir evenly.
(5) by the plum taste beancurd block fermented obtained in step (3) and step (4) plum salt and plum chilli paste it is mixed
Object bottling, one layer of fermentation plum taste beancurd block, one layer of plum salt and plum chilli paste mixture are closed, it is finally preprocessed with step (1)
Plum halogen capping, through post-fermentation 7~15 days to get plum perfume (or spice) fermented bean curd.
Through analyzing, it is fragrant to belong to peppery less salt plum in middle acid for the plum perfume (or spice) fermented bean curd salinity 4.1% that the present embodiment obtains, pH value 4.2
Fermented bean curd.Through high performance liquid chromatography detection, the plum perfume (or spice) fermented bean curd in the present embodiment is rich in the organic acids such as citric acid, malic acid and lactic acid,
And the phenolic acid such as neochlorogenic acid, chlorogenic acid and Cryptochlorogenic acid.
Embodiment 2
As shown in fig. 1, plum perfume (or spice) fermented bean curd provided in this embodiment and preparation method thereof, comprising the following steps:
(1) plum halogen 2kg is taken, is filtered with 100 mesh nylon filtering cloths, it is spare must to clarify plum halogen for 4000 revs/min of centrifugations.Take 1kg clear
It is clear that plum halogen is concentrated to dryness, heated-air drying obtains plum salt 220g.
(2) fresh mature pimiento 1kg is taken, stalk is cleaned, is dried, it is cut into 0.5cm hereinafter, being placed in salable fermentation altar,
The above-mentioned pretreated clarification plum halogen of 600g is added, mixes, is sealed by fermentation 30 days at 25 DEG C, rubs, obtains plum chilli paste,
Salinity is 8.3%.
(3) full soybean 1kg is taken, after cleaning plus 5kg tap water impregnates 8h, 100 mesh filter-cloth filterings after a defibrination, bean dregs
Secondary pulping is carried out after appropriate tap water is added, is filtered, the gained total 8kg of soya-bean milk twice is merged, under constant stirring mashing off to boiling
It rises, then boils 3min, be cooled to 85 DEG C, starched with the pretreated plum halogen point of 240g, squeeze and plum taste beancurd 2.1kg is made, be cut into small
It is inoculated with, ferments naturally after square, obtain fermentation plum taste beancurd block.
(4) it takes plum salt 200g obtained in step (1) (9% meter of fermentation plum taste beancurd block gross mass), in step (2)
To plum chilli paste 1680g (being equivalent to the 80% of fermentation plum taste beancurd block gross mass, it is possible to provide salt 139.4g), the two is mixed
It is stirred evenly after conjunction.
(5) by the plum taste beancurd block fermented obtained in step (3) and step (4) plum salt and plum chilli paste it is mixed
Object bottling, one layer of fermentation plum taste beancurd block, one layer of plum salt and plum chilli paste mixture are closed, it is finally preprocessed with step (1)
Plum halogen capping, through post-fermentation 7~15 days to get plum perfume (or spice) fermented bean curd.
Through analyzing, the plum perfume (or spice) fermented bean curd salinity 8.1% that the present embodiment obtains, pH value 3.6 belongs to the high peppery (acid with high salt of peracid
It is peppery salty) type plum perfume (or spice) fermented bean curd.Through high performance liquid chromatography detection, the plum perfume (or spice) fermented bean curd that the present embodiment obtains is rich in citric acid, malic acid
With the phenolic acid such as organic acids and neochlorogenic acid, chlorogenic acid and Cryptochlorogenic acid such as lactic acid.
Embodiment 3
Plum perfume (or spice) fermented bean curd provided in this embodiment and preparation method thereof, comprising the following steps:
(1) plum halogen 2kg is taken, is filtered with 100 mesh nylon filtering cloths, it is spare must to clarify plum halogen for 4000 revs/min of centrifugations.Take 1kg clear
It is clear that plum halogen is concentrated to dryness, heated-air drying obtains plum salt 220g.
(2) fresh mature pimiento 1kg is taken, stalk is cleaned, is dried, it is cut into 0.5cm hereinafter, being placed in salable fermentation altar,
The above-mentioned pretreated clarification plum halogen of 200g is added, mixes, is sealed by fermentation 3 days at 25 DEG C, rubs, obtains plum chilli paste,
Salinity is 3.7%.
(3) full soybean 1kg is taken, after cleaning plus 5kg tap water impregnates 8h, 100 mesh filter-cloth filterings after a defibrination, bean dregs
Secondary pulping is carried out after appropriate tap water is added, is filtered, the gained total 8kg of soya-bean milk twice is merged, under constant stirring mashing off to boiling
It rises, then boils 3min, be cooled to 85 DEG C, starched with the pretreated plum halogen point of 240g, squeeze and plum taste beancurd 2.1kg is made, be cut into small
It is inoculated with, ferments naturally after square, obtain fermentation plum taste beancurd block.
(4) plum salt 90g obtained in step (1) (be equivalent to fermentation plum taste beancurd block gross mass 4.3%), step are taken
(2) plum chilli paste 420g obtained in (is equivalent to the 20% of fermentation plum taste beancurd block gross mass, it is possible to provide salt 15.5g),
It is stirred evenly after the two mixing.
(5) by the plum taste beancurd block fermented obtained in step (3) and step (4) plum salt and plum chilli paste it is mixed
Object bottling, one layer of fermentation plum taste beancurd block, one layer of plum salt and plum chilli paste mixture are closed, it is finally preprocessed with step (1)
Plum halogen capping, through post-fermentation 7~15 days to get plum perfume (or spice) fermented bean curd.
Through analyzing, the plum perfume (or spice) fermented bean curd salinity 4.1% that the present embodiment obtains, pH value 4.5 belongs to the low micro- peppery less salt type plum of acid
Fragrant fermented bean curd.Through high performance liquid chromatography detection, the plum perfume (or spice) fermented bean curd that the present embodiment obtains is organic rich in citric acid, malic acid and lactic acid etc.
The phenolic acid such as acid and neochlorogenic acid, chlorogenic acid and Cryptochlorogenic acid.
Embodiment 4
Plum perfume (or spice) fermented bean curd provided in this embodiment and preparation method thereof, comprising the following steps:
(1) plum halogen 2kg is taken, is filtered with 100 mesh nylon filtering cloths, it is spare must to clarify plum halogen for 4000 revs/min of centrifugations.Take 1kg clear
It is clear that plum halogen is concentrated to dryness, heated-air drying obtains plum salt 220g.
(2) fresh mature pimiento 1kg is taken, stalk is cleaned, is dried, it is cut into 0.5cm hereinafter, being placed in salable fermentation altar,
The above-mentioned pretreated clarification plum halogen of 400g is added, mixes, is sealed by fermentation 15 days at 25 DEG C, rubs, obtains plum chilli paste,
Salinity is 7.3%.
(3) full soybean 1kg is taken, after cleaning plus 5kg tap water impregnates 8h, 100 mesh filter-cloth filterings after a defibrination, bean dregs
Secondary pulping is carried out after appropriate tap water is added, is filtered, the gained total 8kg of soya-bean milk twice is merged, under constant stirring mashing off to boiling
It rises, then boils 3min, be cooled to 85 DEG C, starched with the pretreated plum halogen point of 240g, squeeze and plum taste beancurd 2.1kg is made, be cut into small
It is inoculated with, ferments naturally after square, obtain fermentation plum taste beancurd block.
(4) plum salt 126g obtained in step (1) (be equivalent to fermentation plum taste beancurd block gross mass 6.0%), step are taken
(2) plum chilli paste 840g obtained in (is equivalent to the 40% of fermentation plum taste beancurd block gross mass, it is possible to provide salt 61.3g),
It is stirred evenly after the two mixing.
(5) by the plum taste beancurd block fermented obtained in step (3) and step (4) plum salt and plum chilli paste it is mixed
Object bottling, one layer of fermentation plum taste beancurd block, one layer of plum salt and plum chilli paste mixture are closed, it is finally preprocessed with step (1)
Plum halogen capping, through post-fermentation 7~15 days to get plum perfume (or spice) fermented bean curd.
Through analyzing, the plum perfume (or spice) fermented bean curd salinity 6.1% that the present embodiment obtains, pH value 3.9 belongs to peppery middle salt form plum in middle acid
Fragrant fermented bean curd.Through high performance liquid chromatography detection, the plum perfume (or spice) fermented bean curd that the present embodiment obtains is organic rich in citric acid, malic acid and lactic acid etc.
The phenolic acid such as acid and neochlorogenic acid, chlorogenic acid and Cryptochlorogenic acid.
Claims (8)
1. a kind of production method of plum perfume (or spice) fermented bean curd, it is characterized in that the following steps are included:
(1) the plum halogen after choosing the marinated green plum of salt is pre-processed, and plum halogen after must pre-processing, plum halogen passes through after taking part to pre-process
It is concentrated, is dried to obtain plum salt；
(2) after selection capsicum is pre-processed, pretreated plum halogen in step (1) is added, is handled through pickled fermented, rubbing
Afterwards, plum chilli paste is obtained；
(3) soybean is chosen, after soaking, defibrination and mashing off, is starched with plum halogen point after pretreatment in step (1), is included squeezing
Plum taste beancurd is made in subsequent processing, then carries out inoculation and fermentation process, obtains fermentation plum taste beancurd block；
(4) step (1) plum salt and step (2) plum chilli paste according to needed for the Mass Calculation of step (3) fermentation plum taste beancurd block
Quality, and plum salt is mixed with plum chilli paste, obtains plum salt and plum chilli paste mixture, then obtained with step (3)
The plum taste beancurd block that ferments alternately is bottled, one layer of fermentation plum taste beancurd block, and one layer of plum salt and plum chilli paste mixture, top layer uses
The pretreated plum halogen capping of step (1), then fermentation cures up to plum perfume (or spice) fermented bean curd.
2. the production method of plum perfume (or spice) fermented bean curd according to claim 1, it is characterized in that: pretreatment described in step (1) includes
Filtering and centrifugation.
3. the production method of plum perfume (or spice) fermented bean curd according to claim 1, it is characterized in that: capsicum described in step (2) is new scarlet
Capsicum；Pretreatment described in step (2) includes stalk, cleans, dries and shred.
4. the production method of plum perfume (or spice) fermented bean curd according to claim 1, it is characterized in that: pretreated plum halogen in step (2)
Additive amount is the 20~60% of capsicum gross mass, and salting period is 3~30 days.
5. the production method of plum perfume (or spice) fermented bean curd according to claim 1, it is characterized in that: when step (3) midpoint is starched, plum after pretreatment
The dosage of halogen is the 1~10% of soya-bean milk gross mass.
6. the production method of plum perfume (or spice) fermented bean curd according to claim 1, it is characterized in that: the dosage of plum salt described in step (4) is
The 3~10% of plum taste beancurd block gross mass of fermenting.
7. the production method of plum perfume (or spice) fermented bean curd according to claim 1, it is characterized in that: plum described in step (4) is fragrant in step (4)
The dosage of thick chilli sauce is the 20~80% of fermentation plum taste beancurd block gross mass.
8. the production method of plum perfume (or spice) fermented bean curd according to claim 1, it is characterized in that: the salt of plum perfume (or spice) fermented bean curd described in step (4)
Degree is 4~10%, pH value 3.5~4.5, in acidity.
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Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP3043991U (en) * | 1997-05-23 | 1997-12-12 | 憲三郎 竹内 | Tofu's pickled plum |
| JP2001258495A (en) * | 2000-03-21 | 2001-09-25 | Azuma Noen:Kk | Method for producing concentrated liquid, japanese apricot acid water, and japanese apricot salt each obtained from extract solution derived from japanese apricot |
| CN101039594A (en) * | 2004-08-10 | 2007-09-19 | 化成龙 | Natural bean-curd and its preparation method |
| CN101317640A (en) * | 2007-06-05 | 2008-12-10 | 顾方周 | Method for preparing soybean solidification products |
| CN105558082A (en) * | 2015-12-15 | 2016-05-11 | 平坝县万佳农产品贸易农民专业合作社 | Processing method of chili square fermented bean curd and chili square fermented bean curd processed by using same |
-
2019
- 2019-08-07 CN CN201910725070.6A patent/CN110477125A/en not_active Withdrawn
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP3043991U (en) * | 1997-05-23 | 1997-12-12 | 憲三郎 竹内 | Tofu's pickled plum |
| JP2001258495A (en) * | 2000-03-21 | 2001-09-25 | Azuma Noen:Kk | Method for producing concentrated liquid, japanese apricot acid water, and japanese apricot salt each obtained from extract solution derived from japanese apricot |
| CN101039594A (en) * | 2004-08-10 | 2007-09-19 | 化成龙 | Natural bean-curd and its preparation method |
| CN101317640A (en) * | 2007-06-05 | 2008-12-10 | 顾方周 | Method for preparing soybean solidification products |
| CN105558082A (en) * | 2015-12-15 | 2016-05-11 | 平坝县万佳农产品贸易农民专业合作社 | Processing method of chili square fermented bean curd and chili square fermented bean curd processed by using same |
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Application publication date: 20191122 |
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