CN111955556A - Preparation method of red yeast dried bean curd - Google Patents
Preparation method of red yeast dried bean curd Download PDFInfo
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- CN111955556A CN111955556A CN202010897614.XA CN202010897614A CN111955556A CN 111955556 A CN111955556 A CN 111955556A CN 202010897614 A CN202010897614 A CN 202010897614A CN 111955556 A CN111955556 A CN 111955556A
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Classifications
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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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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
- A23L5/32—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation using phonon wave energy, e.g. sound or ultrasonic waves
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Mycology (AREA)
- Beans For Foods Or Fodder (AREA)
Abstract
The invention provides a method for preparing red yeast dried bean curd, which comprises the steps of utilizing byproducts of dried bean curd processing, such as bean dregs, jellied bean curd breaking water and the like, preparing red yeast fermentation liquor by fermentation, soaking the dried bean curd in the red yeast fermentation liquor which is ground and refined by a high-voltage pulse electric field and a colloid mill, and then drying to obtain a red yeast dried bean curd product. The red yeast dried bean curd has bright red color, pure bean fragrance, compact and tough mouthfeel, has the nutrition and the efficacy of red yeast, and is a novel healthy bean product.
Description
Technical Field
The invention belongs to the technical field of bean product processing, and relates to a method for making red yeast dried bean curd.
Background
Soybean, also known as soybean, is an annual herbaceous plant of dicotyledonae, leguminosae and glycine, is one of the important food crops in China, and has been cultivated for five thousand years. The soybean seed is rich in nutrition, and the contents of protein, lipid and carbohydrate are respectively 36-42%, 18-22% and 30-35%; it is commonly used to extract soybean oil, extract protein, brew soy sauce, and make various bean products, etc.
The dried bean curd, also called dry bean and dried bean curd, is one of the traditional bean products in China, is a processed product of bean curd, is salty, fragrant and tasty, is tough in hardness and cannot be damaged after being stored for a long time. The dried bean curd is rich in nutrition, contains a large amount of protein, fat and carbohydrate, and also contains various minerals required by human body such as calcium, phosphorus, iron, etc. During the production process of the dried bean curd, seasonings such as salt, fennel, pepper, aniseed, dried ginger and the like can be added, so that the dried bean curd is fragrant and fresh, is not tired of being eaten for a long time, and is known as 'vegetarian ham'.
Red Rice is obtained by parasitizing mycelia of Monascus purpureus Went (Monascus purpureus Went.) belonging to Aspergillus family on semen oryzae Sativae. Monascus (Monascus purpureus Went.) is a fungus of the genus Monascus of the family Aspergillus of the order Ascomycetes, the order Eurotiales, and the class Ascomycetes. The monascus is saprophytic fungi, the optimum pH for growth is 3.5-5, the growth temperature is 26-42 ℃, 10% ethanol can be resisted, and the monascus is often present in trees, soil, sediments and the like. The monascus can produce a large amount of natural haematochrome, and can be used for brewing wine, making vinegar and making a coloring agent and a flavoring agent of fermented bean curd; the saccharifying beta-amylase of the monascus has stronger activity, so the saccharifying beta-amylase can be used for producing red maltose; the Monascus purpureus has high protease activity, and can be used for pickling high protein food such as fish, meat, bean curd, etc. Because the content of ergosterol, cholesterol-lowering active substances and natural antibacterial substances in monascus is rich, the health-care efficacy of monascus gradually becomes a hotspot of research and industry in recent years.
Disclosure of Invention
The invention aims to provide a method for making red yeast dried bean curd.
In order to achieve the above objects and other related objects, the present invention provides the following technical solutions: a method for preparing red yeast dried bean curd comprises the following steps:
step 1: mixing soybean with purified water of 5-30 deg.C at a mass ratio of 1:6-10, and soaking in a soaking jar for 8-12 hr; starting ultrasonic treatment once every 15-20min in the soaking process;
step 2: putting the soybeans and purified water into grinding equipment, and grinding to obtain coarse soybean milk;
and step 3: performing high-voltage pulse electric field treatment on the coarse soybean milk, wherein the electric field intensity is 17.5-20.0kV/cm, the pulse frequency is 1500 Hz, and the treatment time is 80-100 s;
and 4, step 4: carrying out filter pressing on the coarse soybean milk treated by the high-voltage pulse electric field to obtain raw soybean milk and a bean dreg filter cake;
and 5: heating the raw soybean milk to boil and keeping the temperature for 5-10 min; then cooling to 85-88 ℃, adding gypsum, stirring uniformly, and standing for 20-30min to form jellied bean curd;
step 6: laying the disinfected wrapping cloth in a square frame with uniform block shape and size; crushing the uncongealed beancurd cooled to 65-75 ℃, pouring the crushed uncongealed beancurd into a square frame for shaping, and enabling the uncongealed beancurd to be level with the edge of the square frame; wrapping cloth is folded at opposite angles, and the cloth is moved into a presser after being laminated, and the strength is 0.12-0.18kg/cm2Pressing for 20-30min, removing the pressure, and removing the wrapping cloth to obtain dried bean curd; meanwhile, collecting the liquid discharged during pressing, namely the brain breaking slurry;
and 7: putting the dried tofu into a hot air dryer, and drying with hot air at 60-80 deg.C for 20-30min to obtain dried tofu after primary drying;
and 8: putting the bean dreg filter cake into steam explosion equipment, and performing pressure maintaining treatment for 120-180s by using steam with the pressure of 1.8-2.0 MPa; then putting the bean dregs material subjected to the first steam explosion treatment into steam explosion equipment again, and carrying out pressure maintenance treatment for 180-fold 240s by using 2.3-2.5MPa steam;
and step 9: inoculating the monascus strain suspension into a sterilized monascus fermentation medium, performing fermentation culture by adopting a fermentation tank, keeping the temperature at 30-35 ℃, stirring at the rotation speed of 100-; the preparation method of the monascus fermentation medium comprises the following steps: mixing 20-40 parts by weight of bean dregs subjected to two-time steam explosion treatment, 60-80 parts by weight of jellied bean curd water and 5-10 parts by weight of rice flour, sterilizing for 15-20min by adopting saturated steam at 121 ℃, and cooling to room temperature in an aseptic manner;
step 10: carrying out high-voltage pulse electric field treatment on the monascus fermentation liquor, wherein the electric field intensity is 17.5-20.0kV/cm, the pulse frequency is 1500 Hz, and the treatment time is 5-8 min;
step 11: filtering the monascus fermentation liquid treated by the high-voltage pulse electric field, collecting filtrate, and then grinding the filtrate to the fineness of less than 100 mu m to obtain refined monascus fermentation liquid;
step 12: mixing the dried bean curd subjected to primary drying with refined monascus fermentation liquor according to the mass ratio of 1:2.5-5.0, and soaking for 60-120 min;
step 13: and (3) taking the dried bean curd obtained in the step (12), draining the refined monascus fermentation liquid, placing the dried bean curd in a vacuum drying box, and drying for 20-40min under the conditions of vacuum gauge pressure of-0.08 to-0.10 MPa and temperature of 60-70 ℃ to obtain the red yeast dried bean curd.
The preferable technical scheme is as follows: in step 1, the ultrasonic frequency is 25-35 KHz, and the power density is 0.3-0.5W/cm2The treatment time is 2.5-3.0min each time.
The preferable technical scheme is as follows: in the step 2, the grinding equipment adopts a soybean milk machine, and the grinding rotating speed is 5000-.
The preferable technical scheme is as follows: in the step 4, the filter pressing pressure is 0.25-0.35MPa, the aperture of the filter screen is 150-mesh and 200-mesh, and the water content of the bean dreg filter cake is 70-80%; the filter press adopted by the filter press is a plate and frame filter press, a belt filter press or a diaphragm filter press.
The preferable technical scheme is as follows: in the step 5, the addition amount of the gypsum is 1.5-2.0% of the mass of the raw material soybean.
Due to the application of the technical scheme, compared with the prior art, the invention has the advantages that:
1. the method takes the bean dregs, the jellied bean curd water and the like which are byproducts of dried bean curd processing as raw materials, prepares the monascus fermentation liquid by fermentation, reduces waste discharge, and realizes the recycling and high-efficiency utilization of the byproducts.
2. The invention adopts ultrasonic wave to assist in soaking the soybeans and adopts the high-voltage pulse electric field to treat the ground soybean milk, which is beneficial to improving and maintaining the bean fragrance flavor of the dried bean curd products.
3. The invention adopts twice steam explosion to treat the bean dregs, optimizes the flavor of the bean dregs and is beneficial to the subsequent fermentation and utilization of monascus.
4. The monascus fermentation liquid is ground and refined by a high-voltage pulse electric field and a colloid mill, so that the soaking effect and flavor optimization of the monascus dried bean curd are improved.
5. The red yeast dried bean curd prepared by the invention has the advantages of bright red color, pure bean fragrance, compact and tough mouthfeel, has the nutrition and the effect of red yeast, and is a novel healthy bean product.
Detailed Description
The following description of the embodiments of the present invention is provided for illustrative purposes, and other advantages and effects of the present invention will become apparent to those skilled in the art from the present disclosure.
Example 1: preparation method of red yeast dried bean curd
A method for making red yeast dried tofu is characterized by comprising the following technical steps.
(1) Ultrasonic assisted soaking of soybeans
The raw material is mature dry soybean with bright color, full seeds, no moth, no mildew and no mechanical damage. Cleaning raw material soybeans with food-grade purified water, mixing the soybeans with the food-grade purified water according to a mass ratio of 1:8, and putting the mixture into soaking equipment with an ultrasonic generating device, wherein the soaking water temperature is 15 ℃; in the soaking process, starting ultrasonic treatment once every 16min, wherein the ultrasonic frequency is 30 KHz, and the power density is 0.4W/cm2Each treatment time is 2.6 min; and carrying out ultrasonic-assisted soaking treatment for 10 h.
(2) Grinding soybean to make pulp
The soybeans and the soak solution are put into food grinding equipment together and are fully ground into white slurry. Preferably, the food-grade grinding equipment is a soybean milk machine, the grinding speed is 10000r/min, and the coarse soybean milk is obtained after grinding for 7 min.
(3) High voltage pulsed electric field treatment
Putting the coarse soybean milk into food high-voltage pulse electric field treatment equipment, wherein the electric field strength is 18.5kV/cm, the pulse frequency is 1500 Hz, and the treatment time is 90s for later use.
(4) Filter pressing
And (3) performing pressure filtration treatment on the coarse soybean milk subjected to the high-voltage pulse electric field treatment by using a food-grade pressure filter to obtain raw soybean milk and a bean dreg filter cake, wherein the pressure filtration pressure is 0.30MPa, the aperture of the filter screen is 180 meshes, and the water content of the filter cake is 75%. The obtained filtrate is raw soybean milk, and the filter cake is bean dregs. The filter press is one of a plate and frame filter press, a belt filter press and a membrane filter press. This example specifically selects a plate and frame filter press.
(5) Boiling and curdling
Rapidly heating the raw soybean milk to boil and keeping the temperature for 7 min; then, cooling to 86 ℃, adding a small amount of food-grade gypsum, fully and uniformly stirring, and standing for 25min to form the uncongealed beancurd. The addition amount of the food-grade gypsum is 1.7 percent of the mass of the raw material soybean.
(6) Shaping and squeezing
Decocting the wrapping cloth in boiling water for 38min, and sterilizing; laying the disinfected wrapping cloth in a square frame with uniform block shape and size; properly crushing the uncongealed beancurd cooled to 70 ℃, and pouring into a square frame for shaping to ensure that the uncongealed beancurd is level with the edges of the square frame; wrapping cloth is folded at opposite angles, stacked layer by layer, moved into a presser, 8 layers are placed, and the strength is 0.15kg/cm2Pressing for 25min until no liquid is discharged, removing pressure, and removing wrapping cloth to obtain dried bean curd; meanwhile, the discharged liquid, namely the brain breaking serofluid, is collected for later use.
The square frame is made of food-grade stainless steel or bamboo and wood, and the side length of the square frame is 10cm, and the side height of the square frame is 0.15 cm.
The wrapping cloth is food hygiene grade gauze, is square, and has the side length 2.5 times of that of a matched square frame.
(7) Primary drying
Putting the dried tofu into hot air drying equipment, and drying for 25min at 70 deg.C with hot air until the hardness of the dried tofu is obviously enhanced and the surface is not wet.
(8) Steam explosion treatment of bean dregs
And (5) performing first steam explosion treatment. Putting the bean dregs obtained in the step (4) into steam explosion equipment, and performing pressure maintenance treatment for 150s by using 1.9MPa steam; then, closing the high-pressure steam, opening a feed liquid outlet valve, and spraying the material; and collecting the materials after blasting treatment for later use.
And (5) performing secondary steam explosion treatment. Putting the bean dreg material subjected to the first steam explosion treatment into steam explosion equipment again, and performing pressure maintaining treatment for 200s by using 2.4MPa steam; then, closing the high-pressure steam, opening a feed liquid outlet valve, and spraying the material; and collecting the materials after blasting treatment for later use.
(9) Fermentation of red yeast rice
Preparing a monascus fermentation medium. The formula of the culture medium for red yeast rice fermentation is as follows: 30 parts by weight of bean dregs subjected to two times of steam explosion treatment, 70 parts by weight of brain-breaking slurry water and 8 parts by weight of rice flour. Mixing the culture medium according to the formula, sterilizing with 121 deg.C saturated steam for 18min, and cooling to room temperature under aseptic condition.
And (5) strain. The strain is purchased from monascus strains for manufacturing red yeast rice on the market, and is preserved by adopting a conventional low-temperature slant preservation mode.
Fermenting with Monascus. Adding a proper amount of sterile water to the preserved monascus inclined plane, scraping the bacterial colony by using an inoculation shovel under the sterile condition, and preparing a strain suspension; inoculating the strain suspension into a sterilized monascus fermentation medium, performing fermentation culture by adopting a fermentation tank, keeping the temperature at 32 ℃, stirring at the rotating speed of 150r/min, and culturing for 7d, wherein the ventilation capacity is 50 times of the volume of fermentation liquor per hour, so as to obtain the monascus fermentation liquor.
(10) And (3) treating the monascus fermentation liquid by using a high-voltage pulse electric field.
Placing the Monascus fermentation liquid into food high-voltage pulse electric field treatment equipment, wherein the electric field strength is 18kV/cm, the pulse frequency is 1500 Hz, and the treatment time is 6min for later use.
(11) Filtration and refinement of monascus fermentation liquor
Filtering the monascus fermentation liquor treated by the high-voltage pulse electric field by using a 100-mesh filter screen, and collecting filtrate; grinding the monascus fermentation liquid by a colloid mill to the fineness of below 100 mu m to obtain refined monascus fermentation liquid for later use.
(12) Soaking
Mixing the dried bean curd subjected to primary drying with the Monascus fermentation liquor refined in the step (11) according to the mass ratio of 1:4, and soaking for 90 min.
After soaking, taking the dried tofu out of the soaking equipment, and draining the refined monascus fermentation liquid on the surface for later use; the refined monascus fermentation liquid can be repeatedly used for soaking dried bean curds for 5-8 times.
(12) Secondary drying
And (3) placing the dried tofu subjected to ultrasonic-assisted soaking treatment into food-grade vacuum low-temperature drying equipment, and treating for 30min under the conditions of vacuum gauge pressure of-0.09 MPa and temperature of 65 ℃ until the surface of the dried tofu is dried, thus obtaining the red yeast dried tofu.
The red yeast dried bean curd has the advantages of bright red color, pure bean fragrance, compact and tough mouthfeel, has the nutrition and the effect of red yeast, and is a novel healthy bean product. The red yeast dried bean curd can be directly sold externally and used as food materials for catering and family cooking; or further marinating, and then vacuum packaging and sterilizing to obtain the instant snack food.
Example 2: preparation method of red yeast dried bean curd
A method for preparing red yeast dried bean curd comprises the following steps:
step 1: mixing soybeans with purified water at 5 ℃ according to a mass ratio of 1:6, and then putting the mixture into a soaking cylinder for soaking for 8 hours; starting ultrasonic treatment once every 15min in the soaking process;
step 2: putting the soybeans and purified water into grinding equipment, and grinding to obtain coarse soybean milk;
and step 3: carrying out high-voltage pulse electric field treatment on the coarse soybean milk, wherein the electric field intensity is 17.5kV/cm, the pulse frequency is 1500 Hz, and the treatment time is 80 s;
and 4, step 4: carrying out filter pressing on the coarse soybean milk treated by the high-voltage pulse electric field to obtain raw soybean milk and a bean dreg filter cake;
and 5: heating the raw soybean milk to boil and keeping the temperature for 5 min; then cooling to 85 ℃, adding gypsum, stirring uniformly, and standing for 20min to form jellied bean curd;
step 6: laying the disinfected wrapping cloth in a square frame with uniform block shape and size; crushing the uncongealed beancurd cooled to 65 ℃, pouring the crushed uncongealed beancurd into a square frame for shaping, and enabling the uncongealed beancurd to be level with the edges of the square frame; wrapping cloth is folded at opposite angles, and the cloth is moved into a presser after being laminated and has strength of 0.12kg/cm2Pressing for 20min, removing the wrapping cloth after the pressure is removed to obtain the dried tofu; meanwhile, collecting the liquid discharged during pressing, namely the brain breaking slurry;
and 7: putting the dried tofu into a hot air dryer, and drying with hot air at 60 deg.C for 20min to obtain dried tofu after primary drying;
and 8: putting the bean dreg filter cake into steam explosion equipment, and performing pressure maintaining treatment for 120s by using 1.8MPa steam; then putting the bean dregs material subjected to the first steam explosion treatment into steam explosion equipment again, and maintaining the pressure for 180s by using 2.3MPa steam;
and step 9: inoculating the monascus strain suspension into a sterilized monascus fermentation medium, performing fermentation culture by adopting a fermentation tank, keeping the temperature at 30 ℃, stirring at the rotating speed of 100r/min, and culturing for 5d, wherein the ventilation volume is 40 times of the fermentation broth volume per hour, so as to obtain monascus fermentation broth; the preparation method of the monascus fermentation medium comprises the following steps: mixing 20 parts by weight of bean dregs subjected to two-time steam explosion treatment, 60 parts by weight of jellied bean curd water and 5 parts by weight of rice flour, sterilizing for 15min by adopting saturated steam at 121 ℃, and aseptically cooling to room temperature;
step 10: carrying out high-voltage pulse electric field treatment on the monascus fermentation liquor, wherein the electric field intensity is 17.5kV/cm, the pulse frequency is 1500 Hz, and the treatment time is 5 min;
step 11: filtering the monascus fermentation liquid treated by the high-voltage pulse electric field, collecting filtrate, and then grinding the filtrate to the fineness of less than 100 mu m to obtain refined monascus fermentation liquid;
step 12: mixing the dried bean curd subjected to primary drying with the refined monascus fermentation liquid according to the mass ratio of 1:2.5, and soaking for 60 min;
step 13: and (3) taking the dried bean curd obtained in the step (12), draining the refined monascus fermentation liquid, placing the dried bean curd in a vacuum drying oven, and drying for 20min under the conditions of vacuum gauge pressure of-0.08 MPa and temperature of 60 ℃ to obtain the red yeast dried bean curd.
The preferred embodiment is: in step 1, the ultrasonic frequency is 25KHz, and the power density is 0.3W/cm2Each treatment time was 2.5 min.
The preferred embodiment is: in the step 2, a soybean milk machine is adopted as grinding equipment, and the grinding rotating speed is 5000 r/min.
The preferred embodiment is: in the step 4, the filter pressing pressure is 0.25MPa, the mesh diameter of the filter screen is 150 meshes, and the water content of the bean dreg filter cake is 70%; the filter press adopted by the filter press is a plate and frame filter press, a belt filter press or a diaphragm filter press.
The preferred embodiment is: in step 5, the addition amount of gypsum is 1.5% of the mass of the raw material soybean.
Example 3: preparation method of red yeast dried bean curd
A method for preparing red yeast dried bean curd comprises the following steps:
step 1: mixing soybeans with purified water at 30 ℃ according to a mass ratio of 1:10, and then putting the mixture into a soaking cylinder for soaking for 12 hours; starting ultrasonic treatment once every 20min in the soaking process;
step 2: putting the soybeans and purified water into grinding equipment, and grinding to obtain coarse soybean milk;
and step 3: carrying out high-voltage pulse electric field treatment on the coarse soybean milk, wherein the electric field strength is 20.0kV/cm, the pulse frequency is 1500 Hz, and the treatment time is 100 s;
and 4, step 4: carrying out filter pressing on the coarse soybean milk treated by the high-voltage pulse electric field to obtain raw soybean milk and a bean dreg filter cake;
and 5: heating the raw soybean milk to boil and keeping the temperature for 10 min; then cooling to 88 ℃, adding gypsum, stirring uniformly, and standing for 30min to form jellied bean curd;
step 6: laying the disinfected wrapping cloth in a square frame with uniform block shape and size; crushing the uncongealed beancurd cooled to 75 ℃, pouring the crushed uncongealed beancurd into a square frame for shaping, and enabling the uncongealed beancurd to be level with the edges of the square frame; wrapping cloth is folded at opposite angles, and the cloth is moved into a presser after being laminated and has strength of 0.18kg/cm2Pressing for 30min, and removing pressureRemoving the wrapping cloth after force application to obtain dried tofu; meanwhile, collecting the liquid discharged during pressing, namely the brain breaking slurry;
and 7: putting the dried tofu into a hot air dryer, and drying with hot air at 80 ℃ for 30min to obtain dried tofu after primary drying;
and 8: putting the bean dreg filter cake into steam explosion equipment, and maintaining pressure with 2.0MPa steam for 180 s; then putting the bean dregs material subjected to the first steam explosion treatment into steam explosion equipment again, and performing pressure maintenance treatment for 240s by using 2.5MPa steam;
and step 9: inoculating the monascus strain suspension into a sterilized monascus fermentation medium, performing fermentation culture by adopting a fermentation tank, keeping the temperature at 35 ℃, stirring at the rotating speed of 200r/min, and culturing for 8d, wherein the ventilation volume is 60 times of the fermentation broth volume per hour, so as to obtain monascus fermentation broth; the preparation method of the monascus fermentation medium comprises the following steps: mixing 40 parts by weight of bean dregs subjected to two-time steam explosion treatment, 80 parts by weight of jellied bean curd water and 10 parts by weight of rice flour, sterilizing for 20min by adopting saturated steam at 121 ℃, and aseptically cooling to room temperature;
step 10: carrying out high-voltage pulse electric field treatment on the monascus fermentation liquor, wherein the electric field intensity is 20.0kV/cm, the pulse frequency is 1500 Hz, and the treatment time is 8 min;
step 11: filtering the monascus fermentation liquid treated by the high-voltage pulse electric field, collecting filtrate, and then grinding the filtrate to the fineness of less than 100 mu m to obtain refined monascus fermentation liquid;
step 12: mixing the dried bean curd subjected to primary drying with the refined monascus fermentation liquid according to the mass ratio of 1:5.0, and soaking for 120 min;
step 13: and (3) taking the dried bean curd obtained in the step (12), draining the refined monascus fermentation liquid, placing the dried bean curd in a vacuum drying oven, and drying for 40min under the conditions of vacuum gauge pressure of-0.10 MPa and temperature of 70 ℃ to obtain the red yeast dried bean curd.
The preferred embodiment is: in step 1, the ultrasonic frequency is 35 KHz, and the power density is 0.5W/cm2Each treatment time was 3.0 min.
The preferred embodiment is: in the step 2, the grinding equipment adopts a soybean milk machine, and the grinding rotating speed is 15000 r/min.
The preferred embodiment is: in the step 4, the filter pressing pressure is 0.35MPa, the aperture of a filter screen is 200 meshes, and the water content of the bean dreg filter cake is 80%; the filter press adopted by the filter press is a plate and frame filter press, a belt filter press or a diaphragm filter press.
The preferred embodiment is: in the step 5, the addition amount of the gypsum is 2.0 percent of the mass of the raw material soybean.
The foregoing is illustrative of the preferred embodiment of the present invention and is not to be construed as limiting thereof in any way, and any modifications or variations thereof that fall within the spirit of the invention are intended to be included within the scope thereof.
Claims (5)
1. A method for making red yeast dried tofu is characterized by comprising the following steps: comprises the following steps:
step 1: mixing soybean with purified water of 5-30 deg.C at a mass ratio of 1:6-10, and soaking in a soaking jar for 8-12 hr; starting ultrasonic treatment once every 15-20min in the soaking process;
step 2: putting the soybeans and purified water into grinding equipment, and grinding to obtain coarse soybean milk;
and step 3: performing high-voltage pulse electric field treatment on the coarse soybean milk, wherein the electric field intensity is 17.5-20.0kV/cm, the pulse frequency is 1500 Hz, and the treatment time is 80-100 s;
and 4, step 4: carrying out filter pressing on the coarse soybean milk treated by the high-voltage pulse electric field to obtain raw soybean milk and a bean dreg filter cake;
and 5: heating the raw soybean milk to boil and keeping the temperature for 5-10 min; then cooling to 85-88 ℃, adding gypsum, stirring uniformly, and standing for 20-30min to form jellied bean curd;
step 6: laying the disinfected wrapping cloth in a square frame with uniform block shape and size; crushing the uncongealed beancurd cooled to 65-75 ℃, pouring the crushed uncongealed beancurd into a square frame for shaping, and enabling the uncongealed beancurd to be level with the edge of the square frame; wrapping cloth is folded at opposite angles, and the cloth is moved into a presser after being laminated, and the strength is 0.12-0.18kg/cm2Pressing for 20-30min, removing the pressure, and removing the wrapping cloth to obtain dried bean curd; at the same time, the liquid discharged during pressing is collectedNamely, the brain breaking serofluid;
and 7: putting the dried tofu into a hot air dryer, and drying with hot air at 60-80 deg.C for 20-30min to obtain dried tofu after primary drying;
and 8: putting the bean dreg filter cake into steam explosion equipment, and performing pressure maintaining treatment for 120-180s by using steam with the pressure of 1.8-2.0 MPa; then putting the bean dregs material subjected to the first steam explosion treatment into steam explosion equipment again, and carrying out pressure maintenance treatment for 180-fold 240s by using 2.3-2.5MPa steam;
and step 9: inoculating the monascus strain suspension into a sterilized monascus fermentation medium, performing fermentation culture by adopting a fermentation tank, keeping the temperature at 30-35 ℃, stirring at the rotation speed of 100-; the preparation method of the monascus fermentation medium comprises the following steps: mixing 20-40 parts by weight of bean dregs subjected to two-time steam explosion treatment, 60-80 parts by weight of jellied bean curd water and 5-10 parts by weight of rice flour, sterilizing for 15-20min by adopting saturated steam at 121 ℃, and cooling to room temperature in an aseptic manner;
step 10: carrying out high-voltage pulse electric field treatment on the monascus fermentation liquor, wherein the electric field intensity is 17.5-20.0kV/cm, the pulse frequency is 1500 Hz, and the treatment time is 5-8 min;
step 11: filtering the monascus fermentation liquid treated by the high-voltage pulse electric field, collecting filtrate, and then grinding the filtrate to the fineness of less than 100 mu m to obtain refined monascus fermentation liquid;
step 12: mixing the dried bean curd subjected to primary drying with refined monascus fermentation liquor according to the mass ratio of 1:2.5-5.0, and soaking for 60-120 min;
step 13: and (3) taking the dried bean curd obtained in the step (12), draining the refined monascus fermentation liquid, placing the dried bean curd in a vacuum drying box, and drying for 20-40min under the conditions of vacuum gauge pressure of-0.08 to-0.10 MPa and temperature of 60-70 ℃ to obtain the red yeast dried bean curd.
2. The method for making the red yeast dried tofu according to claim 1, characterized in that: in step 1, the ultrasonic frequency is 25-35 KHz, and the power density is 0.3-0.5W/cm2The treatment time is 2.5-3.0min each time.
3. The method for making the red yeast dried tofu according to claim 1, characterized in that: in the step 2, the grinding equipment adopts a soybean milk machine, and the grinding rotating speed is 5000-.
4. The method for making the red yeast dried tofu according to claim 1, characterized in that: in the step 4, the filter pressing pressure is 0.25-0.35MPa, the aperture of the filter screen is 150-mesh and 200-mesh, and the water content of the bean dreg filter cake is 70-80%; the filter press adopted by the filter press is a plate and frame filter press, a belt filter press or a diaphragm filter press.
5. The method for making the red yeast dried tofu according to claim 1, characterized in that: in the step 5, the addition amount of the gypsum is 1.5-2.0% of the mass of the raw material soybean.
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