CN110810530A - Method for preparing red probiotic fermented bean curd by taking bean dregs as raw materials - Google Patents
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Abstract
The invention relates to a method for preparing red probiotic fermented bean curd by taking bean dregs as a raw material, belonging to the technical field of fermented foods. The red probiotic fermented bean curd is prepared by taking bean dregs and soybean milk as raw materials, the gel property of protein in the bean dregs is improved and dietary fiber in the bean dregs is refined by utilizing an extrusion technology and an ultrafine grinding technology, the technical problem of rough texture of the fermented bean curd of the bean dregs is solved, an ultrasonic pretreatment technology and a glutamine transaminase crosslinking technology are combined, the gel property of the protein is further enhanced to endow the fermented bean curd with exquisite sensory property, the formability of the fermented bean curd of the bean dregs is enhanced by utilizing the property of producing mucopolysaccharide by a starter strain, and meanwhile, the fermented bean curd of the bean dregs is endowed with certain probiotic property by utilizing probiotic fermentation, so that a new product is formed. Solves the problem of recycling the byproducts in the production of the fermented bean curd, is high-value utilization of bean dregs and yellow serofluid, improves the added value of the byproducts in bean products, reduces waste discharge, is environment-friendly, and reduces the production cost of the fermented bean curd.
Description
Technical Field
The invention belongs to the technical field of fermented foods, and mainly relates to a method for preparing red probiotic fermented bean curd by taking bean dregs as a raw material.
Background
The fermented bean curd is a traditional fermented bean food in China, is a plant cheese food for changing the flavor of plant protein and fat by a microbiological method, and is quite reputable as oriental cheese due to the similarity of a plurality of processing techniques and maturation mechanisms with western milk cheese. In the production process of the fermented bean curd, a large amount of by-products of bean dregs and soybean milk are generated, and researches show that a part of nutritional ingredients in soybeans are remained in the bean dregs, the content of protein in the bean dregs is generally 19%, the content of fat is 12%, the content of carbohydrate (cellulose, polysaccharide and the like) is 48%, in addition, mineral substances such as calcium, phosphorus, iron and the like are also contained, and the content of protein and fat in the bean dregs generated by some fermented bean curd production enterprises is higher. The edible bean dregs can prevent and treat constipation, cardiovascular and cerebrovascular diseases, reduce blood sugar, lose weight, prevent and resist cancer, prevent osteoporosis and other physiological functions, so the bean dregs are regarded as a new health-care food resource. The soybean whey is also rich in various nutritional components with specific physiological functions, including 3-5% of soybean whey protein, 1-2% of total sugar, 0.2% of soybean isoflavone, etc.
At present, the bean dregs are mainly used for producing animal feed, and the added value is not high. The yellow serofluid is discharged and causes environmental pollution. The fermented bean curd produced by directly taking the bean dregs as the raw material has the problems of rough texture and poor formability.
Disclosure of Invention
The invention aims to prepare red probiotic fermented bean curd by taking bean dregs as raw materials, improve the gel property of protein in the bean dregs and refine dietary fiber in the bean dregs by utilizing an extrusion puffing technology and an ultrafine grinding technology, solve the technical problem of rough texture of the fermented bean curd of the bean dregs, combine an ultrasonic pretreatment technology and a glutamine transaminase crosslinking technology, and further enhance the gel property of the protein to endow the fermented bean curd with fine sensory properties. The formability of the bean dreg fermented bean curd is enhanced by utilizing the characteristic that the zymophyte strains produce mucopolysaccharide, and meanwhile, certain probiotic characteristics are endowed to the bean dreg fermented bean curd by utilizing probiotic fermentation.
The purpose of the invention is realized by adopting the following technical scheme:
a method for preparing red probiotic fermented bean curd by taking bean dregs as raw materials comprises the following steps:
the method comprises the following steps: carrying out dehydration treatment on the bean dregs to ensure that the water content of the dehydrated bean dregs is 21-25 percent;
step two: carrying out extrusion and expansion treatment on the dehydrated bean dregs to obtain expanded materials, wherein the rotating speed of a screw of an extruder is 330-350 r/min, and the extrusion and expansion temperature is 150-170 ℃;
step three: the puffed material is coarsely crushed by a high-speed crusher, passes through a 40-60-mesh sieve to obtain bean dreg coarse powder, and is subjected to superfine crushing by a low-temperature superfine crusher to obtain superfine crushed bean dreg powder, wherein the superfine crushing time is 15-20 minutes;
step four: sterilizing yellow serofluid at the temperature of 95-100 ℃ for 20-30 minutes, and uniformly mixing the sterilized yellow serofluid with ultrafine crushed bean dreg powder to prepare a mixed solution I, wherein the volume ratio of the mass of the ultrafine crushed bean dreg powder to the yellow serofluid in the mixed solution I is 1g:4 ml;
step five: carrying out ultrasonic treatment on the mixed solution I, wherein the ultrasonic treatment condition is that the ultrasonic power is 370-420W, and the ultrasonic treatment time is 30-40 minutes, adding 0.20-0.30 g/kg of glutamine transaminase into the ultrasonically treated mixed solution I, and uniformly mixing to obtain a mixed solution II, wherein the action temperature of the transaminase is 40-45 ℃, and the action time of the transaminase is 2-2.5 hours;
step six: inoculating 5% by mass of a leavening agent into the mixed liquid II, and uniformly mixing at 35-37 ℃ to obtain a mixed liquid III, wherein the leavening agent comprises bacillus subtilis, bacillus natto, lactobacillus rhamnosus, lactobacillus casei and bifidobacterium, and the ratio of the inoculation amount is 3:1:1:1: 1;
step seven: pressing and forming the mixed liquid III to prepare fermented bean curd blocks, then carrying out early fermentation on the fermented bean curd blocks in a fermentation chamber, wherein the temperature of the fermentation chamber is 35-37 ℃, the air humidity is 85-95% when the fermented bean curd blocks are fermented for 1-3 days, the temperature of the fermentation chamber is 30-32 ℃ when the fermented bean curd blocks are fermented for 4-7 days, the air humidity is 75-80%, and the fermented bean curd blocks are dried by hot air at the drying temperature of 45-50 ℃ for 12-16 hours;
step eight: preparing the preserved beancurd juice, wherein the preserved beancurd juice contains 4-6% of the yeast, 7-9% of the red yeast, 5-7% of the yellow wine and 5-7% of fermented preserved beancurd blocks by mass, adding 71-79% of drinking water, carrying out colloid grinding treatment, and then carrying out heating sterilization, wherein the sterilization temperature is 90-95 ℃, and the sterilization time is 20-30 minutes;
step nine: and subpackaging the dried preserved beancurd blocks into sterilized glass bottles, injecting sterilized preserved beancurd juice into the bottles, sealing and packaging, and performing after-fermentation at the temperature of 10-15 ℃ for 120-150 days.
Further, in the first step, a roller centrifuge is adopted to dewater the bean dregs, the rotating speed of a roller is 3700-4000 rpm, and the dewatering time is 15-20 minutes.
Further, in the third step, the temperature for carrying out superfine grinding on the bean dreg coarse powder by the low-temperature superfine grinder is 4-8 ℃, and the particle size of the obtained superfine bean dreg powder is 30-50 microns.
Further, in the seventh step, the volume of the curd block is 3cm × 3cm × 3cm (length × width × height).
Further, in the ninth step, the sterilized preserved beancurd juice is injected into the bottle more than 1cm of the preserved beancurd block.
Further, in the first step, a roller centrifuge is used for dehydrating the bean dregs, the rotating speed of a roller is 3850 revolutions per minute, the dehydration time is 18 minutes, and the water content of the dehydrated bean dregs is 21-25 percent.
Further, in the second step, the rotating speed of the screw of the extruder is 340 r/min, and the extrusion and expansion temperature is 160 ℃.
Further, in the fifth step, the ultrasonic treatment condition is that the ultrasonic power is 400W, the time is 37 minutes, the action temperature of the enzyme in the mixed solution II is 45 ℃, and the action time of the enzyme is 2.5 hours.
Further, in the seventh step, the temperature of the fermentation chamber is 37 ℃, the air humidity is 90% when the fermented bean curd is fermented for 1-3 days in the early stage, the temperature of the fermentation chamber is 32 ℃ and the air humidity is 80% when the fermented bean curd is fermented for 4-7 days, the fermented bean curd blocks are dried by hot air, the drying temperature is 45 ℃, and the drying time is 12-14 hours.
Compared with the prior art, the invention has the beneficial effects that:
the extrusion puffing technology is a novel processing technology which integrates mixing, stirring, crushing, heating, cooking, sterilizing, puffing and forming, can realize continuous operation while realizing a series of unit operations, has the characteristics of multifunction, high yield and high quality, and has important effects on refining coarse grains, improving the taste of coarse cereals, passivating bad factors, improving the protein digestibility and the like, and the energy consumption is low. The modern superfine grinding technology can make the food fiber micronized, and can obviously improve the taste and the absorptivity of fiber food. The invention creatively combines the extrusion puffing technology and the superfine grinding technology to effectively overcome the defect of rough texture caused by preparing the fermented bean curd by taking the bean dregs as the raw material. The ultrasonic pretreatment technology and the glutamine transaminase crosslinking technology are combined, and the gel property of protein is enhanced to endow the fermented bean curd with fine sensory property. The invention relates to a preparation method of red-square probiotic fermented bean curd by taking bean dregs as raw materials, which improves the utilization value of byproducts, combines functional components in the bean dregs with probiotics by adopting probiotic fermentation and develops the bean dreg probiotic fermented bean curd. The invention can effectively improve the value of the by-product of the fermented bean curd production, utilizes bean dregs in a high-value way, can realize industrial production by utilizing the original equipment conditions of fermented bean curd enterprises, produces the probiotic fermented bean curd with a plurality of physiological effects, and brings good economic benefit and environmental benefit to the enterprises.
The red probiotic fermented bean dreg fermented bean curd is prepared by taking bean dregs and yellow serofluid which are byproducts of fermented bean curd processing as raw materials and fermenting by using probiotics, and is suitable for fermented bean curd production enterprises to produce the fermented bean dregs fermented bean curd under the original conditions. The invention utilizes bean dregs and yellow serofluid with high value, and improves the added value of bean product by-products; reduces waste discharge, is environment-friendly, and reduces the production cost of the fermented bean curd.
Detailed Description
The technical solutions of the present invention are further described below by way of examples, but not limited thereto, and modifications or equivalent substitutions may be made thereto without departing from the spirit and scope of the technical solutions of the present invention.
Detailed description of the invention
A method for preparing red probiotic fermented bean curd by taking bean dregs as raw materials comprises the following steps:
the method comprises the following steps: dewatering the bean dregs by using a roller centrifuge, wherein the rotating speed of a roller is 3700-4000 rpm, the dewatering time is 15-20 minutes, and the water content of the dewatered bean dregs is 21-25%;
step two: carrying out extrusion and expansion treatment on the dehydrated bean dregs to obtain expanded materials, wherein the rotating speed of a screw of an extruder is 330-350 r/min, and the extrusion and expansion temperature is 150-170 ℃;
step three: coarsely crushing the puffed material by using a high-speed crusher, sieving the puffed material by using a 50-mesh sieve to obtain bean dreg coarse powder, and then performing superfine crushing on the bean dreg coarse powder by using a low-temperature superfine crusher to obtain superfine crushed bean dreg powder, wherein the superfine crushing time is 15-20 minutes; the temperature for carrying out superfine grinding on the bean dreg coarse powder by a low-temperature superfine grinder is 4-8 ℃, and the particle size of the obtained superfine bean dreg powder is 30-50 microns;
step four: sterilizing yellow serofluid generated in the production process of fermented bean curd, wherein the sterilization temperature is 95-100 ℃, the sterilization time is 20-30 minutes, the sterilized yellow serofluid and the ultrafine crushed bean dreg powder are uniformly mixed to prepare a mixed solution I, and the volume ratio of the mass of the ultrafine crushed bean dreg powder to the yellow serofluid in the mixed solution I is 1:4 (g/ml);
step five: carrying out ultrasonic treatment on the mixed solution I, wherein the ultrasonic treatment condition is that the ultrasonic power is 370-420W, and the ultrasonic treatment time is 30-40 minutes, adding 0.25 g/kg of glutamine transaminase into the ultrasonically treated mixed solution I, uniformly mixing to obtain a mixed solution II, wherein the action temperature of the transaminase is 40-45 ℃, and the action time of the transaminase is 2-2.5 hours;
step six: inoculating 5% of a leavening agent into the mixed liquid II, and uniformly mixing at 35-37 ℃ to obtain a mixed liquid III, wherein the leavening agent comprises bacillus subtilis, bacillus natto, lactobacillus rhamnosus, lactobacillus casei and bifidobacterium in a ratio of 3:1:1:1: 1;
step seven: and pressing and forming the mixed liquid III to prepare the fermented bean curd blocks, wherein the volume of the fermented bean curd blocks is 3cm multiplied by 3cm (length multiplied by width multiplied by height), and then carrying out early fermentation in a fermentation chamber, wherein the temperature of the fermentation chamber is 35-37 ℃, the air humidity is 85% -95% when the early fermentation is carried out for 1-3 days, the temperature of the fermentation chamber is 30-32 ℃ when the early fermentation is carried out for 4-7 days, and the air humidity is 75% -80%. Carrying out hot air drying on the fermented bean curd blocks at the drying temperature of 45-50 ℃ for 12-16 hours;
step eight: preparing the preserved beancurd juice, wherein the preserved beancurd juice contains 4-6% of the yeast, 7-9% of the red yeast, 5-7% of the yellow wine and 5-7% of fermented preserved beancurd blocks by mass, adding 71-79% of drinking water, carrying out colloid grinding treatment, and then carrying out heating sterilization, wherein the sterilization temperature is 90-95 ℃, and the sterilization time is 20-30 minutes;
step nine: subpackaging the dried preserved beancurd blocks into sterilized glass bottles, injecting sterilized preserved beancurd juice into the bottles, and sealing and packaging. And then performing a post-fermentation process, wherein the post-fermentation temperature is 10-15 ℃, and the time is 120-150 days.
Preferably, in the first step, a roller centrifuge is used for dehydrating the bean dregs, the rotating speed of a roller is 3850 revolutions per minute, the dehydration time is 18 minutes, and the water content of the dehydrated bean dregs is 21-25 percent;
preferably, the two pairs of dehydrated bean dregs are extruded and puffed to obtain puffed materials, the rotating speed of a screw is 340 r/min, and the extruding and puffing temperature is 160 ℃;
preferably, the mixed material liquid is subjected to ultrasonic treatment in the third step, the ultrasonic treatment condition is that the ultrasonic power is 400W, the time is 37 minutes, 0.25 g/kg of glutamine transaminase is added into the ultrasonically treated material liquid to be uniformly mixed, the temperature is 45 ℃, and the action time of the transaminase is 2.5 hours;
preferably, the inoculated materials are pressed and molded to prepare the preserved beancurd blocks, the volume of the preserved beancurd blocks is 3cm multiplied by 3cm (length multiplied by width multiplied by height), and then the preserved beancurd blocks are subjected to early fermentation in a fermentation chamber, wherein the temperature of the fermentation chamber is 37 ℃ and the air humidity is 90% when the fermented beancurd blocks are fermented for 1 to 3 days, the temperature of the fermentation chamber is 32 ℃ and the air humidity is 80% when the fermented beancurd blocks are fermented for 4 to 7 days. And (3) drying the fermented bean curd blocks by hot air at the drying temperature of 45 ℃ for 14 hours.
Example 1
A method for preparing red probiotic fermented bean curd by taking bean dregs as raw materials comprises the following steps:
the method comprises the following steps: the bean dregs are dehydrated by a roller dehydration device, the rotating speed of the roller is 3700 r/min, the dehydration time is 15 min, and the water content of the dehydrated bean dregs is 25%;
step two: carrying out extrusion and expansion treatment on the dehydrated bean dregs to obtain an expanded material, wherein the rotating speed of a screw of an extruder is 330 revolutions per minute, and the extrusion and expansion temperature is 150 ℃;
step three: coarsely crushing the puffed material by using a high-speed crusher, sieving the puffed material by using a 40-mesh sieve to obtain bean dreg coarse powder, and then performing superfine crushing on the bean dreg coarse powder by using a low-temperature superfine crusher to obtain superfine crushed bean dreg powder, wherein the superfine crushing time is 15 minutes; the temperature for carrying out superfine grinding on the bean dreg coarse powder by a low-temperature superfine grinder is 4 ℃, and the fineness of the obtained superfine bean dreg powder is 50 microns;
step four: sterilizing soybean milk water at 95 ℃ for 20 minutes to prepare a mixed solution I, wherein the volume ratio of the mass of the superfine soybean milk powder to the soybean milk water in the mixed solution I is 1:4(g/ml)
Step five: carrying out ultrasonic treatment on the mixed solution I, wherein the ultrasonic treatment condition is that the ultrasonic power is 370W, and the ultrasonic treatment time is 30 minutes, adding 0.20 g/kg of glutamine transaminase into the mixed solution I after ultrasonic treatment, and uniformly mixing to obtain a mixed solution II, wherein the action temperature of the transaminase is 40 ℃, and the action time of the transaminase is 2 hours;
step six: inoculating 5% of a leavening agent into the mixed liquid II, and uniformly mixing at 35 ℃ to obtain a mixed liquid III, wherein the leavening agent comprises bacillus subtilis, bacillus natto, lactobacillus rhamnosus, lactobacillus casei and bifidobacterium, and the ratio of the inoculation amount is 3:1:1:1: 1;
step seven: and pressing and forming the mixed liquid III to prepare the preserved bean curd blocks, wherein the volume of each preserved bean curd block is 3cm multiplied by 3cm (length multiplied by width multiplied by height), and then carrying out early fermentation on the preserved bean curd blocks in a fermentation chamber, wherein the temperature of the fermentation chamber is 35 ℃, the air humidity is 85 percent when the early fermentation is carried out for 1 to 3 days, the temperature of the fermentation chamber is 30 ℃ and the air humidity is 75 percent when the early fermentation is carried out for 4 to 7 days. Drying the fermented bean curd blocks by hot air at the drying temperature of 45 ℃ for 12 hours;
step eight: preparing fermented bean curd juice which contains 4% of yeast, 7% of red yeast, 5% of yellow wine and 5% of fermented bean curd blocks by mass, adding 79% of drinking water, performing colloid grinding treatment, and performing heating sterilization under the sterilization condition of 90 ℃ for 20 minutes;
step nine: subpackaging the dried preserved beancurd blocks into sterilized glass bottles, injecting sterilized preserved beancurd juice into the bottles for more than 1cm, and sealing and packaging. And then performing a post-fermentation process, wherein the post-fermentation temperature is 10 ℃, and the post-fermentation time is 150 days.
Example 2
A method for preparing red probiotic fermented bean curd by taking bean dregs as raw materials comprises the following steps:
the method comprises the following steps: the bean dregs are dehydrated by a roller dehydration device, the rotating speed of the roller is 3900 rpm, the dehydration time is 17 minutes, and the water content of the dehydrated bean dregs is 23 percent;
step two: carrying out extrusion and expansion treatment on the dehydrated bean dregs to obtain expanded materials, wherein the rotating speed of a screw of an extruder is 340 r/min, and the extrusion and expansion temperature is 160 ℃;
step three: coarsely crushing the puffed material by using a high-speed crusher, sieving the puffed material by using a 50-mesh sieve to obtain bean dreg coarse powder, and then performing ultrafine crushing on the bean dreg coarse powder by using a low-temperature ultrafine crusher to obtain ultrafine crushed bean dreg powder, wherein the ultrafine crushing time is 17 minutes; the temperature for carrying out superfine grinding on the bean dreg coarse powder by a low-temperature superfine grinder is 6 ℃, and the particle size of the obtained superfine bean dreg powder is 40 microns;
step four: sterilizing yellow serofluid at 97 ℃ for 25 minutes, uniformly mixing the sterilized yellow serofluid with superfine bean dreg powder to prepare a mixed solution I, wherein the volume ratio of the superfine bean dreg powder to the yellow serofluid in the mixed solution I is 1:4 (g/ml);
step five: carrying out ultrasonic treatment on the mixed solution I, wherein the ultrasonic treatment condition is that the ultrasonic power is 390W, and the ultrasonic treatment time is 35 minutes, adding 0.25 g/kg of glutamine transaminase into the mixed solution I subjected to ultrasonic treatment, and uniformly mixing to obtain a mixed solution II, wherein the action temperature of the transaminase is 42 ℃, and the action time of the transaminase is 2.3 hours;
step six: inoculating 5% of a leavening agent into the mixed liquid II, and uniformly mixing at 36 ℃ to obtain a mixed liquid III, wherein the leavening agent comprises bacillus subtilis, bacillus natto, lactobacillus rhamnosus, lactobacillus casei and bifidobacterium, and the inoculation amount ratio is 3:1:1:1: 1;
step seven: and pressing and forming the mixed liquid III to prepare the preserved bean curd blocks, wherein the volume of each preserved bean curd block is 3cm multiplied by 3cm (length multiplied by width multiplied by height), and then carrying out early fermentation on the preserved bean curd blocks in a fermentation chamber, wherein the temperature of the fermentation chamber is 36 ℃, the air humidity is 90 percent when the early fermentation is carried out for 1 to 3 days, the temperature of the fermentation chamber is 31 ℃ and the air humidity is 76 percent when the early fermentation is carried out for 4 to 7 days. Carrying out hot air drying on the fermented bean curd blocks, wherein the drying temperature is 45 ℃, and the drying time is 14 hours;
step eight: preparing fermented bean curd juice, wherein the fermented bean curd juice contains 5% of yeast, 8% of red yeast, 6% of yellow wine and 6% of fermented bean curd blocks by mass, adding 75% of drinking water, performing colloid grinding treatment, and performing heating sterilization under the sterilization condition of 95 ℃ for 17 minutes;
step nine: subpackaging the dried preserved beancurd blocks into sterilized glass bottles, injecting sterilized preserved beancurd juice into the bottles for more than 1cm, and sealing and packaging. Then, the fermentation process is carried out, wherein the post-fermentation temperature is 12 ℃, and the post-fermentation time is 140 days.
Example 3
A method for preparing red probiotic fermented bean curd by taking bean dregs as raw materials comprises the following steps:
the method comprises the following steps: dewatering the bean dregs by a roller dewatering device, wherein the rotating speed of the roller is 3800 rpm, the dewatering time is 19 minutes, and the water content of the dewatered bean dregs is 22%;
step two: carrying out extrusion and expansion treatment on the dehydrated bean dregs to obtain expanded materials, wherein the rotating speed of a screw of an extruder is 330 revolutions per minute, and the extrusion and expansion temperature is 170 ℃;
step three: coarsely crushing the puffed material by using a high-speed crusher, sieving the puffed material by using a 50-mesh sieve to obtain bean dreg coarse powder, and then performing ultrafine crushing on the bean dreg coarse powder by using a low-temperature ultrafine crusher to obtain ultrafine crushed bean dreg powder, wherein the ultrafine crushing time is 18 minutes; the temperature for carrying out superfine grinding on the bean dreg coarse powder by a low-temperature superfine grinder is 7 ℃, and the particle size of the obtained superfine bean dreg powder is 40 microns;
step four: sterilizing yellow serofluid generated in the production process of fermented bean curd, wherein the sterilization temperature is 98 ℃, the sterilization time is 25 minutes, the sterilized yellow serofluid and the superfine crushed bean dreg powder are uniformly mixed to obtain a mixed solution I, and the volume ratio of the superfine crushed bean dreg powder to the yellow serofluid in the mixed solution I is 1:4 (g/ml);
step five: carrying out ultrasonic treatment on the mixed solution I, wherein the ultrasonic treatment condition is that the ultrasonic power is 400W, and the ultrasonic treatment time is 38 minutes, adding 0.28 g/kg of glutamine transaminase into the mixed solution I subjected to ultrasonic treatment, and uniformly mixing to obtain a mixed solution II, wherein the action temperature of the transaminase is 43 ℃, and the action time of the transaminase is 2.4 hours;
step six: inoculating 5% of a leavening agent into the mixed liquid II, and uniformly mixing at 37 ℃ to obtain a mixed liquid III, wherein the leavening agent comprises bacillus subtilis, bacillus natto, lactobacillus rhamnosus, lactobacillus casei and bifidobacterium, and the ratio of the inoculation amount is 3:1:1:1: 1;
step seven: and pressing and forming the mixed liquid III to prepare a fermented bean curd block, wherein the volume of the fermented bean curd block is 3cm multiplied by 3cm (length multiplied by width multiplied by height), and then carrying out early fermentation in a fermentation chamber, wherein the temperature of the fermentation chamber is 37 ℃, the air humidity is 90% when the early fermentation is carried out for 1-3 days, the temperature of the fermentation chamber is 32 ℃ and the air humidity is 79% when the early fermentation is carried out for 4-7 days. Drying the fermented bean curd blocks by hot air at the drying temperature of 45 ℃ for 15 hours;
step eight: preparing fermented bean curd juice, wherein the fermented bean curd juice contains 5% of yeast, 8% of red yeast, 6% of yellow wine and 6% of fermented bean curd blocks by mass, adding 75% of drinking water, performing colloid grinding treatment, and performing heating sterilization under the sterilization condition of 95 ℃ for 17 minutes;
step nine: subpackaging the dried preserved beancurd blocks into sterilized glass bottles, injecting sterilized preserved beancurd juice into the bottles for more than 1cm, and sealing and packaging. And then, performing a post-fermentation process, wherein the post-fermentation temperature is 13 ℃, and the post-fermentation time is 130 days.
Example 4
A method for preparing red probiotic fermented bean curd by taking bean dregs as raw materials comprises the following steps:
the method comprises the following steps: the bean dregs are dehydrated by a roller dehydration device, the rotating speed of the roller is 4000 revolutions per minute, the dehydration time is 20 minutes, and the water content of the dehydrated bean dregs is 21 percent;
step two: carrying out extrusion and expansion treatment on the dehydrated bean dregs to obtain an expanded material, wherein the rotating speed of a screw of an extruder is 350 r/min, and the extrusion and expansion temperature is 170 ℃;
step three: coarsely crushing the puffed material by using a high-speed crusher, sieving the puffed material by using a 60-mesh sieve to obtain bean dreg coarse powder, and then performing superfine crushing on the bean dreg coarse powder by using a low-temperature superfine crusher to obtain superfine crushed bean dreg powder, wherein the superfine crushing time is 20 minutes; the temperature for carrying out superfine grinding on the bean dreg coarse powder by a low-temperature superfine grinder is 8 ℃, and the particle size of the obtained superfine bean dreg powder is 30 microns;
step four: sterilizing soybean milk water at 100 ℃ for 30 minutes to obtain mixed solution I, wherein the volume ratio of the mass of the superfine soybean milk powder to the soybean milk water in the mixed solution I is 1:4 (g/ml);
step five: carrying out ultrasonic treatment on the mixed solution I, wherein the ultrasonic treatment condition is that the ultrasonic power is 420W, and the ultrasonic treatment time is 40 minutes, adding 0.30 g/kg of glutamine transaminase into the mixed solution I subjected to ultrasonic treatment, and uniformly mixing to obtain a mixed solution II, wherein the action temperature of the transaminase is 45 ℃, and the action time of the transaminase is 2.5 hours;
step six: inoculating 5% of a leavening agent into the mixed liquid II, and uniformly mixing at 37 ℃ to obtain a mixed liquid III, wherein the leavening agent comprises bacillus subtilis, bacillus natto, lactobacillus rhamnosus, lactobacillus casei and bifidobacterium, and the ratio of the inoculation amount is 3:1:1:1: 1;
step seven: and pressing and forming the mixed liquid III to prepare a fermented bean curd block, wherein the volume of the fermented bean curd block is 3cm multiplied by 3cm (length multiplied by width multiplied by height), and then carrying out early fermentation in a fermentation chamber, wherein the temperature of the fermentation chamber is 37 ℃, the air humidity is 95% when the early fermentation is carried out for 1-3 days, the temperature of the fermentation chamber is 32 ℃ and the air humidity is 80% when the early fermentation is carried out for 4-7 days. Drying the fermented bean curd blocks by hot air at 50 ℃ for 16 hours;
step eight: preparing fermented bean curd juice, wherein the fermented bean curd juice contains 6% of yeast, 9% of red yeast, 7% of yellow wine and 7% of fermented bean curd blocks by mass, 71% of drinking water is added, and after colloid grinding treatment, heating sterilization is carried out, wherein the sterilization condition is 95 ℃, and the sterilization time is 30 minutes;
step nine: subpackaging the dried preserved beancurd blocks into sterilized glass bottles, injecting sterilized preserved beancurd juice into the bottles for more than 1cm, and sealing and packaging. And then performing a post-fermentation process, wherein the post-fermentation temperature is 15 ℃, and the post-fermentation time is 120 days.
Table 1: the total acid content, the water-soluble protein content, the amino acid nitrogen content and the salt content in the fermented bean curd are detected, and the results are counted.
Table 1: the total acid content, water-soluble protein content, amino acid nitrogen content and salt content in the humus
Table 1 shows that the product obtained by post-fermentation of the red-square probiotic fermented bean dreg fermented bean curd prepared by the invention has the salt content of 9g/100g of fermented bean curd, the maturation period of 120 days, the total acid content, the water-soluble protein content and the amino acid nitrogen content all reach the requirements of the national standard (SB/T10170-2007), and the invention has feasibility.
Claims (9)
1. A method for preparing red probiotic fermented bean curd by taking bean dregs as raw materials is characterized by comprising the following steps:
the method comprises the following steps: carrying out dehydration treatment on the bean dregs to ensure that the water content of the dehydrated bean dregs is 21-25 percent;
step two: carrying out extrusion and expansion treatment on the dehydrated bean dregs to obtain expanded materials, wherein the rotating speed of a screw of an extruder is 330-350 r/min, and the extrusion and expansion temperature is 150-170 ℃;
step three: the puffed material is coarsely crushed by a high-speed crusher, passes through a 40-60-mesh sieve to obtain bean dreg coarse powder, and is subjected to superfine crushing by a low-temperature superfine crusher to obtain superfine crushed bean dreg powder, wherein the superfine crushing time is 15-20 minutes;
step four: sterilizing yellow serofluid at the temperature of 95-100 ℃ for 20-30 minutes, and uniformly mixing the sterilized yellow serofluid with ultrafine crushed bean dreg powder to prepare a mixed solution I, wherein the volume ratio of the mass of the ultrafine crushed bean dreg powder to the yellow serofluid in the mixed solution I is 1g:4 ml;
step five: carrying out ultrasonic treatment on the mixed solution I, wherein the ultrasonic treatment condition is that the ultrasonic power is 370-420W, and the ultrasonic treatment time is 30-40 minutes, adding 0.20-0.30 g/kg of glutamine transaminase into the ultrasonically treated mixed solution I, and uniformly mixing to obtain a mixed solution II, wherein the action temperature of the transaminase is 40-45 ℃, and the action time of the transaminase is 2-2.5 hours;
step six: inoculating 5% by mass of a leavening agent into the mixed liquid II, and uniformly mixing at 35-37 ℃ to obtain a mixed liquid III, wherein the leavening agent comprises bacillus subtilis, bacillus natto, lactobacillus rhamnosus, lactobacillus casei and bifidobacterium, and the ratio of the inoculation amount is 3:1:1:1: 1;
step seven: pressing and forming the mixed liquid III to prepare fermented bean curd blocks, then carrying out early fermentation on the fermented bean curd blocks in a fermentation chamber, wherein the temperature of the fermentation chamber is 35-37 ℃, the air humidity is 85-95% when the fermented bean curd blocks are fermented for 1-3 days, the temperature of the fermentation chamber is 30-32 ℃ when the fermented bean curd blocks are fermented for 4-7 days, the air humidity is 75-80%, and the fermented bean curd blocks are dried by hot air at the drying temperature of 45-50 ℃ for 12-16 hours;
step eight: preparing the preserved beancurd juice, wherein the preserved beancurd juice contains 4-6% of the yeast, 7-9% of the red yeast, 5-7% of the yellow wine and 5-7% of fermented preserved beancurd blocks by mass, adding 71-79% of drinking water, carrying out colloid grinding treatment, and then carrying out heating sterilization, wherein the sterilization temperature is 90-95 ℃, and the sterilization time is 20-30 minutes;
step nine: and subpackaging the dried preserved beancurd blocks into sterilized glass bottles, injecting sterilized preserved beancurd juice into the bottles, sealing and packaging, and performing after-fermentation at the temperature of 10-15 ℃ for 120-150 days.
2. The method for preparing the red probiotic fermented bean curd by taking the bean dregs as the raw material according to claim 1, which is characterized by comprising the following steps: in the first step, a roller centrifuge is adopted to dewater the bean dregs, the rotating speed of a roller is 3700-4000 rpm, and the dewatering time is 15-20 minutes.
3. The method for preparing the red probiotic fermented bean curd by taking the bean dregs as the raw material according to claim 1, which is characterized by comprising the following steps: in the third step, the temperature for carrying out superfine grinding on the bean dreg coarse powder by the low-temperature superfine grinder is 4-8 ℃, and the particle size of the obtained superfine bean dreg powder is 30-50 microns.
4. The method for preparing the red probiotic fermented bean curd by taking the bean dregs as the raw material according to claim 1, which is characterized by comprising the following steps: in the seventh step, the length, width and height of the fermented bean curd block are 3cm, 3cm and 3 cm.
5. The method for preparing the red probiotic fermented bean curd by taking the bean dregs as the raw material according to claim 1, which is characterized by comprising the following steps: and step nine, injecting sterilized preserved beancurd juice into the bottle, wherein the amount of the sterilized preserved beancurd juice is 1cm higher than that of preserved beancurd blocks.
6. The method for preparing the red probiotic fermented bean curd by taking the bean dregs as the raw material according to claim 1, which is characterized by comprising the following steps: in the first step, a roller centrifuge is used for dehydrating the bean dregs, the rotating speed of a roller is 3850 revolutions per minute, the dehydration time is 18 minutes, and the water content of the dehydrated bean dregs is 21-25 percent.
7. The method for preparing the red probiotic fermented bean curd by taking the bean dregs as the raw material according to claim 1, which is characterized by comprising the following steps: in the second step, the rotating speed of the screw of the extruder is 340 r/min, and the extrusion and expansion temperature is 160 ℃.
8. The method for preparing the red probiotic fermented bean curd by taking the bean dregs as the raw material according to claim 1, which is characterized by comprising the following steps: in the fifth step, the ultrasonic treatment condition is that the ultrasonic power is 400W, the time is 37 minutes, the action temperature of the enzyme in the mixed solution II is 45 ℃, and the action time of the enzyme is 2.5 hours.
9. The method for preparing the red probiotic fermented bean curd by taking the bean dregs as the raw material according to claim 1, which is characterized by comprising the following steps: and seventhly, performing hot air drying on the fermented bean curd blocks at 45 ℃ for 12-14 hours, wherein the temperature of the fermentation chamber is 37 ℃, the air humidity is 90% when the fermented bean curd blocks are fermented for 1-3 days in the early stage, the temperature of the fermentation chamber is 32 ℃ and the air humidity is 80% when the fermented bean curd blocks are fermented for 4-7 days.
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