CN111990471A - Preparation method of fermented bean curd capable of reducing gas generation and juice leakage - Google Patents
Preparation method of fermented bean curd capable of reducing gas generation and juice leakage Download PDFInfo
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Abstract
The invention discloses a fermented bean curd preparation method for reducing gas and juice leakage, which solves the technical problem that harmful bacteria are easy to breed in the existing fermented bean curd preparation process, so that the gas and juice leakage rate of the fermented bean curd is high. The invention has the advantages of low gas and juice production rate, high amino acid content and other nutrients, good quality, etc.
Description
Technical Field
The invention relates to the technical field of fermented bean curd preparation, in particular to a preparation method of fermented bean curd capable of reducing gas generation and juice leakage.
Background
The fermented bean curd as a fermented food is a traditional folk food which flows for thousands of years in China, and is a durable delicious dish because the fermented bean curd has good taste, high nutrition and strong smell and the special fragrance is deeply loved by consumers. Although the production automation level of the fermented bean curd is improved in recent years, the fermented bean curd serving as the traditional fermented seasoning food has the advantages of solid open starter propagation and fermentation, and the synergistic effect of various microorganisms (mucor and environmental microorganisms), and brings some quality problems to the production of the fermented bean curd while secreting diversified enzyme systems and forming the color, fragrance and taste processes of the fermented bean curd. The production process is easy to pollute mixed bacteria, the product is not sterilized, and the problems of tank expansion and juice leakage caused by microbial gas production often occur during storage and circulation. Therefore, the appearance quality of the fermented bean curd product is influenced, the fermented bean curd product is not added with a preservative or subjected to sterilization treatment, and the gas-producing microorganisms can continue to act in the shelf life, so that the shelf life of the product is shortened, and huge economic loss is caused to enterprises. Researches find that most of aerogenic microorganisms are harmful bacteria such as bacillus and the like, and the bred harmful substances can also cause harm to the health of consumers.
The prior methods for reducing the gas and juice leakage of the fermented bean curd mainly comprise the following steps, but all have the following defects:
(1) and breeding strains with strong tolerance and bacteriostatic ability, and reducing the product temperature in the early stage of fermentation so as to reduce the pollution of mixed bacteria in the production link and reduce the abnormality.
The disadvantages are that: the strain breeding is complex, the time consumption is long, the technical requirement is high, and the technology of small enterprises is difficult to achieve. The product temperature at the early stage of fermentation (the temperature in the raw materials in the fermentation process) is reduced, the growth of mucor is delayed, the culture time is prolonged, the more phthaloyl tyrosinase is generated in a protein hydrolase system, the more tyrosine is released, and the white spot problem is more easily generated in the fermented bean curd.
(2) The fermented bean curd curdling acid water is prepared by using lactic acid bacteria/acetic acid bacteria, and a slightly definite flora is artificially endowed, so that the foreign bacteria introduced by curdling are reduced.
The disadvantages are that: although a slightly defined bacterial group was given, the acid water was not the dominant bacteria in fermented bean curd fermentation, and was not uniform and stable in quality. And part of acid water left after production can be used as the seed source of the next batch, and the seed source is changed after the number of cycles. However, the mixed bacteria in the air are easy to grow after the acid serous fluid is placed for a long time, and further pollution is caused.
(3) The aerogenic bacteria are inhibited by the preservative, so that the abnormality is reduced.
The disadvantages are as follows: and adding a preservative for bacteriostasis. However, preservatives can have a negative impact on the body.
(4) And (4) performing heat treatment, and stopping fermentation of the fermented bean curd by sterilization/enzyme deactivation after the fermentation is finished.
The heat sterilization impairs the original quality of the product. Cold sterilization, such as pulsed electromagnetic field, ultra-high static pressure, pulsed electric field technique, ultrasonic wave, etc., is not yet developed for fermented bean curd.
Therefore, there is a need to develop a new method for preparing fermented bean curd with reduced gas and juice leakage.
Disclosure of Invention
The technical problem to be solved by the invention is as follows: harmful bacteria are easy to breed in the existing fermented bean curd preparation process, so that the gas and juice yield of the fermented bean curd is high.
The invention is realized by the following technical scheme:
a preparation method of fermented bean curd capable of reducing gas and juice leakage adopts fermented bean curd zymocyte test tube bacteria to prepare mother strains and carries out deep freezing preservation.
According to the invention, in consideration of the fact that the existing fermented bean curd is mostly fermented by adopting a mucor pure culture, the culture is relatively complicated to obtain, according to the traditional method, a slant test tube is used as a mother strain to inoculate and culture to prepare a secondary liquid strain, and then the secondary liquid strain is expanded to a tertiary strain to prepare a bacterial liquid/spore liquid which is put into production. And the test tube needs to be subcultured and activated every 3 months, so the test tube is complicated and is more easily polluted.
The prepared mother strain is subjected to deep freezing preservation, and the preserved mother strain is directly taken out for use during production, so that the steps of preparation of slant strain and inoculation of the slant strain onto a liquid culture medium are reduced, the problem of bacterial contamination caused by multiple passages and transfer of the strain is reduced, and the production method is simplified.
The invention preferably discloses a preparation method of fermented bean curd capable of reducing gas generation and juice leakage, and acid water used for curdling is prepared by fermenting yellow swill flowing out in the process of squeezing fermented bean curd through lactobacillus culture expanding liquid and then performing sterilization treatment.
The lactobacillus used in the invention is the dominant strain naturally selected in the fermented bean curd brewing process, is suitable for the specific environment of fermented bean curd acid water, has strong growth and reproduction capability and good fermentation effect, and the prepared fermented bean curd has good sensory quality, and can reduce the mixed bacteria pollution by sterilizing after the acid water fermentation.
The invention preferably discloses a preparation method of fermented bean curd capable of reducing gas generation and juice leakage.
The invention preferably discloses a preparation method of fermented bean curd for reducing gas generation and juice leakage, and the preparation method of the mother strains comprises the following steps: preparing deep-freezing preservation mother strains by using mucor test-tube strains, and performing deep-freezing preservation at the temperature of between 20 ℃ below zero and 80 ℃ below zero;
the invention preferably discloses a preparation method of fermented bean curd capable of reducing gas generation and juice leakage, which comprises the following steps:
step 1: preparing a deep freezing preservation mother strain;
step 2: preparing a secondary strain, namely inoculating the deep-frozen mother strain to a culture medium for culturing to obtain a secondary strain;
and step 3: preparing a bacterial liquid, namely adding water into the secondary strain and mixing the secondary strain with the lactobacillus expanding culture solution to obtain a bacterial liquid;
and 4, step 4: preparing acid water, fermenting the acid water by using lactobacillus expanding culture solution, and sterilizing for later use;
and 5: preparing a white blank, namely performing curdling by using the acid water in the step 4;
step 6: early-stage fermentation, namely fermenting the blank by adopting the bacterial liquid obtained in the step 3 to obtain a fermented bean curd blank;
and 7: pickling the blank;
and 8: bottling;
and step 9: and (5) fermenting in the later period.
The invention preferably discloses a preparation method of fermented bean curd capable of reducing gas generation and juice leakage, and the specific method in the step 1 comprises the following steps:
step 11: preparing a culture medium, uniformly mixing bean curd powder and bran according to the mass ratio of 0.8-1.3: 1, adding 1.5-2.0 times of water to obtain a mixed raw material, filling the mixed raw material into a triangular flask, sealing and sterilizing, wherein the bean curd powder is prepared by drying bean curd or leftover materials thereof in an oven at 90-105 ℃ for 5-8h, crushing, sieving by a sieve of 10-30 meshes, and sieving the bran by a sieve of 10-20 meshes.
Step 12: inoculating and culturing, inoculating 1% -2% bacterial liquid, shaking, and culturing at constant temperature of 25-28 deg.C for 48-72h, wherein the bacterial liquid contains Mucor spore with number of 106The bacterial liquid of (4).
Step 13: drying, shaking and preserving: drying the cultured strain at normal temperature until the water content is 3% -8%, shaking the strain in a triangular flask into strain powder, and preserving at-20 to-80 ℃.
8. The method for preparing preserved beancurd with reduced gas and juice leakage according to claim 5, wherein the specific method in the step 2 comprises the following steps:
step 21: preparing culture medium, mixing wet bean dregs and bran at a ratio of 1:1.2, placing into a triangular flask, sealing, and sterilizing, wherein the height of the culture medium in the triangular flask is 3-5 cm.
Step 22: inoculating and culturing: the inoculation amount of the mother strain is 1-3 rings/hooks, and after inoculation, the mother strain is shaken up and cultured at the constant temperature of 25-28 ℃ for 48-72 h.
The invention preferably selects a preparation method of fermented bean curd capable of reducing gas generation and juice leakage, and the specific method in the step 3 comprises the following steps: and adding the secondary strain into sterilized deionized water, soaking, filtering, and mixing with 8% -10% of lactobacillus expanding culture solution, wherein the mass ratio of the secondary strain to the sterilized water is 1: 5-1: 8, and the soaking time is 2-4 h.
The invention preferably selects a preparation method of fermented bean curd capable of reducing gas generation and juice leakage, and the specific method in the step 4 comprises the following steps: preparing culture solution of target strain from lactobacillus propagation tank, adding the culture solution into acidic water fermentation tank, fermenting to obtain acidic water, sterilizing,
the acid water is obtained by allowing swill flowing out when fermented bean curd is squeezed and molded to flow into a closed acid water fermentation tank, adding 2% -5% of glucose and 2% -5% of soy sauce crude oil, adjusting pH to 6-7, sterilizing, cooling, inoculating 8-12% of lactobacillus culture expanding solution, culturing for 2-4 days, and sterilizing again.
The invention preferably selects a preparation method of fermented bean curd capable of reducing gas generation and juice leakage, and the specific method in the step 5 comprises the following steps: soaking the screened and impurity-removed soybeans for 6 hours, grinding the soybeans into thick liquid, boiling the thick liquid, curdling, squeezing, and cutting blanks to obtain white blanks;
the white blank is obtained by cutting pressed bean curd into small pieces of 2 × 2 × 2 cm.
The invention preferably selects a preparation method of fermented bean curd capable of reducing gas generation and juice leakage, and the specific method in the step 6 comprises the following steps: spraying the bacterial liquid prepared in the step 3 on the surface of the white blank, and culturing for 30h at 25 ℃ to obtain a fermented bean curd blank;
the invention preferably selects a preparation method of fermented bean curd capable of reducing gas generation and juice leakage, and the specific method in the step 7 comprises the following steps: putting the fermented bean curd blank into a pickling box, spreading salt layer by layer, and pickling for 48 hours to obtain a salted fermented bean curd blank;
the invention preferably selects a preparation method of fermented bean curd capable of reducing gas generation and juice leakage, and the specific method in the step 8 comprises the following steps: bottling the salty blank and the soup, wherein the soup is prepared by mixing alcohol, salt and water to ensure that the alcohol content is 12 percent, the salt content of the soup is 7g/100mL, and 20 percent of the soup is recovered from fermented bean curd with good sense.
The invention preferably discloses a preparation method of fermented bean curd capable of reducing gas generation and juice leakage, and the specific method in the step 9 comprises the following steps: fermenting the bottled fermented bean curd for 60d under the condition of normal temperature and closed ventilation to obtain a finished product.
The invention has the following advantages and beneficial effects:
1. the invention utilizes the technology of preparing the fermented bean curd liquid by deep freezing and preserving strains, simplifies the production method and reduces the problem of bacterial contamination caused by multiple passages and transferred strains.
2. The invention uses the sterilized acid water to curdle, reduces the pollution of mixed bacteria, inoculates the dominant separated lactobacillus pure breed in the early fermentation stage to inhibit the mixed bacteria, further reduces the breeding of the mixed bacteria, and is beneficial to reducing the gas production leakage caused by the gas production bacteria.
3. The invention reduces the juice leakage rate by 30-50% according to the optimized series of stable processes.
4. According to the invention, fermented bean curd with good sense is recovered and fermented, a fermented microbial system after fermented bean curd is stabilized, infectious microbes are inhibited, the fermentation period can be accelerated, the prepared fermented bean curd has high amino acid and other nutritional ingredients, the quality is good, and the yield is improved.
Drawings
The accompanying drawings, which are included to provide a further understanding of the embodiments of the invention and are incorporated in and constitute a part of this application, illustrate embodiment(s) of the invention and together with the description serve to explain the principles of the invention. In the drawings:
FIG. 1 shows cultured Mucor species in example 1 of the present invention.
FIG. 2 is a deep-frozen mother culture of Mucor prepared in example 1 of the present invention.
Detailed Description
In order to make the objects, technical solutions and advantages of the present invention more apparent, the present invention is further described in detail below with reference to examples and accompanying drawings, and the exemplary embodiments and descriptions thereof are only used for explaining the present invention and are not meant to limit the present invention.
Description of the drawings: step 11-13 are substeps of step 1; steps 21-22 are substeps of step 2; steps S21 and S22 are sub-steps of step S2.
Example 1
A preparation method of fermented bean curd capable of reducing gas generation and juice leakage comprises the following steps:
step 1: preparing mother strain, preparing deep freezing preserved strain with Mucor test tube strain, and deep freezing preserving at-20 deg.C.
Step 11: preparation of a culture medium: uniformly mixing the bean curd powder and the bran according to the mass ratio of 1:1, adding 2.0 times of water to obtain a mixed raw material, filling the mixed raw material into a triangular flask, sealing and sterilizing.
The bean curd powder is leftover materials after blank cutting of bean curd, is dried in an oven at 90 ℃ for 8 hours, is crushed by a crusher, is sieved by a stainless steel sieve of 20 meshes, and is uniform in size below the sieve, and bran is sieved by a stainless steel sieve of 10 meshes, and is uniform in size above the sieve.
The height of the culture medium in the triangular flask is 1cm, the sterilization temperature is 121 ℃, and the sterilization time is 30min
Step 12: inoculating and culturing: inoculating 1% bacterial solution, shaking, and culturing at 25 deg.C for 72 hr.
The bacterial liquid is prepared by adding 5ml of sterilized normal saline into a mucor inclined plane, scraping and washing the inclined plane to obtain 10 spores6The bacterial liquid of
Step 13: drying, shaking and preserving: drying the cultured strain at room temperature until the water content is 4%, shaking the strain in a triangular flask to obtain strain powder, and storing at-20 deg.C.
The strain drying equipment adopts a vacuum drying oven, the pressure is-1 Mpa, and the total pressure maintaining time is 12 h.
FIG. 1 shows the prepared Mucor mother strains, and FIG. 2 shows the prepared Mucor mother strains after deep freezing and cold storage.
As can be seen from FIGS. 1 and 2, the mother strains prepared by the method of the present invention have good growth vigor and no foreign bacteria contamination.
Step 2: and (4) preparing a secondary strain, namely inoculating the deep frozen stock as a mother strain to a triangular flask solid culture medium for culture.
Step 21: preparation of a culture medium: mixing the wet bean dregs and bran at a ratio of 1:1, placing into a triangular flask, sealing and sterilizing. The height of the culture medium in the triangular flask is 3cm, the sterilization temperature is 121 ℃, and the sterilization time is 30 min.
Step 22: inoculating and culturing: the inoculation amount of the mother seeds is 1 ring/hook, and the mother seeds are cultured for 72 hours at the constant temperature of 25 ℃ after inoculation.
And step 3: and (3) preparing a bacterial liquid, namely adding the second-level strain into sterilized deionized water for soaking, filtering, and mixing with a 10% lactobacillus expanding culture solution.
The mass ratio of the strain to the sterilized water is 1:5, and the soaking time is 4 h.
The lactobacillus expanding culture solution is consistent with a culture solution of a target strain prepared by a lactobacillus expanding culture tank.
And 4, step 4: preparing curdling acid water, preparing a culture solution of a target strain by using a lactobacillus propagation tank, adding the culture solution into an acid water fermentation tank, fermenting to obtain acid water, and sterilizing for later use.
The lactobacillus is the dominant strain naturally selected in the fermented bean curd brewing link, the growth and reproduction capability is strong, and the prepared fermented bean curd has good sensory quality.
The acid water is obtained by receiving and flowing swill flowing out when the fermented bean curd is pressed and formed into a closed acid water fermentation tank, adding 5% of glucose and 5% of soy sauce crude oil, wherein the soy sauce crude oil comprises soy sauce crude oil brewed by taking bean pulp, soybeans and black beans as protein raw materials, adjusting the pH value to 7, sterilizing at 110 ℃ for 20min, cooling to 35 ℃, inoculating 10% of lactobacillus expanding culture solution, culturing at 35 ℃ for 4 days, and sterilizing for later use.
And 5: preparation of white bodies
Soaking the screened and impurity-removed soybeans for 6 hours, grinding the soybeans into thick liquid, boiling the thick liquid, curdling, squeezing, and cutting blanks to obtain white blanks;
the white blank is obtained by cutting pressed bean curd into small pieces of 2 × 2 × 2 cm.
Step 6: early stage fermentation
Spraying the bacterial liquid prepared in the step S3 on the surface of the white blank, and culturing for 30h at 25 ℃ to obtain a fermented bean curd blank;
and 7: pickled blank
Putting the fermented bean curd blank into a pickling box, spreading salt layer by layer, and pickling for 48 hours to obtain a salted fermented bean curd blank;
and 8: bottling, namely bottling the salty blank and the soup
The soup is prepared by blending alcohol, salt and water to ensure that the alcohol content is 12 percent, wherein the alcohol is yellow wine, white wine or edible alcohol, and the salt content of the soup is 7g/100 mL. 20% of the soup is from recovered soup of fermented bean curd with good sense;
and step 9: late stage fermentation
Fermenting the bottled fermented bean curd for 60d under the condition of normal temperature and closed ventilation to obtain a finished product.
Example 2
Step 1: preparing mother strain, preparing deep freezing preserved strain with Mucor test tube strain, and deep freezing preserving at-80 deg.C.
Step 11: preparation of a culture medium: uniformly mixing the bean curd powder and the bran according to the mass ratio of 1.2:1, adding 1.5 times of water to obtain a mixed raw material, filling the mixed raw material into a triangular flask, sealing and sterilizing.
The bean curd powder is leftover materials after blank cutting of bean curd, is dried in an oven at 105 ℃ for 5 hours, is crushed by a crusher, is sieved by a stainless steel sieve of 25 meshes, and is uniform in size below the sieve, and bran is sieved by a stainless steel sieve of 15 meshes, and is uniform in size above the sieve.
The height of the culture medium in the triangular flask is 1.5cm, the sterilization temperature is 121 ℃, and the sterilization time is 30 min.
Step 12: inoculating and culturing: inoculating 2% of bacterial liquid, shaking uniformly, and culturing at 28 ℃ for 48 h.
The bacterial liquid is prepared by adding 5ml of sterilized normal saline into a mucor inclined plane, scraping and washing the inclined plane to obtain 10 spores6The bacterial liquid of
Step 13: drying, shaking and preserving: drying the cultured strain at room temperature until the water content is 8%, shaking the strain in a triangular flask to obtain strain powder, and storing at-80 deg.C.
The strain drying equipment adopts a vacuum drying oven, the pressure is-1 Mpa, and the total pressure maintaining time is 8 hours.
Step 2: and (4) preparing a secondary strain, namely inoculating the deep frozen stock as a mother strain to a triangular flask solid culture medium for culture.
Step 21: preparation of a culture medium: mixing the wet bean dregs and bran at a ratio of 1:1.2, placing into a triangular flask, sealing and sterilizing. The height of the culture medium in the triangular flask is 4cm, the sterilization temperature is 121 ℃, and the sterilization time is 30 min.
Step 22: inoculating and culturing: the inoculation amount of the mother seeds is 2 rings/hooks, and the mother seeds are cultured for 48 hours at the constant temperature of 28 ℃ after inoculation.
And step 3: and (3) preparing a bacterial liquid, namely adding the second-level strain into sterilized deionized water for soaking, filtering, and mixing with 8% of lactobacillus expanding culture liquid.
The mass ratio of the strain to the sterilized water is 1:8, and the soaking time is 4 h.
The lactobacillus expanding culture solution is consistent with a culture solution of a target strain prepared by a lactobacillus expanding culture tank.
And 4, step 4: preparing curdling acid water, preparing a culture solution of a target strain by using a lactobacillus propagation tank, adding the culture solution into an acid water fermentation tank, fermenting to obtain acid water, and sterilizing for later use.
The lactobacillus is the dominant strain naturally selected in the fermented bean curd brewing link, the growth and reproduction capability is strong, and the prepared fermented bean curd has good sensory quality.
The acid water is obtained by receiving and flowing swill flowing out when the fermented bean curd is pressed and formed into a closed acid water fermentation tank, adding 3% of glucose and 3% of soy sauce crude oil, wherein the soy sauce crude oil comprises soy sauce crude oil brewed by taking soybean meal, soybeans and black beans as protein raw materials, adjusting the pH value to 6.5, sterilizing at 110 ℃ for 20min, cooling to 35 ℃, inoculating 8% of lactobacillus expanding culture solution, culturing at 35 ℃ for 4 days, and sterilizing for later use.
And 5: preparing a white blank, namely soaking screened and impurity-removed soybeans for 8 hours, grinding the soybeans into thick liquid, boiling the thick liquid, curdling, squeezing, and cutting the blank to obtain the white blank, wherein the white blank is obtained by cutting the bean curd which is squeezed and formed into small blocks of 2 multiplied by 2 cm.
Step 6: early-stage fermentation;
spraying the bacterial liquid prepared in the step 3 on the surface of the white blank, and culturing for 28h at 28 ℃ to obtain a fermented bean curd blank;
and 7: pickling the blank;
putting the fermented bean curd blank into a pickling box, spreading salt layer by layer, and pickling for 48 hours to obtain a salted fermented bean curd blank;
and 8: bottling, namely bottling the salty blank and the soup.
The soup is prepared by mixing alcohol, salt and water to make the alcohol content of the soup be 14%, wherein the alcohol is yellow wine, white wine or edible alcohol, and the salt content of the soup is 9g/100 mL. 20% of the soup is from recovered soup of fermented bean curd with good sense;
and step 9: later-stage fermentation;
fermenting the bottled fermented bean curd for 60d under the condition of normal temperature and closed ventilation to obtain a finished product.
Comparative example
Step S1: preparing a secondary strain: inoculating a mucor test tube strain into a PDA liquid culture medium, and culturing for 48h to obtain a liquid strain;
step S2: preparing a third-level strain: inoculating the liquid strain prepared in the step S1 to a triangular flask solid culture medium for culture;
step S21: preparation of a culture medium: uniformly mixing the wet bean dregs and the bran in a ratio of 1:1, putting into a triangular flask, sealing and sterilizing, wherein the height of a culture medium in the triangular flask is 5cm, the sterilization temperature is 121 ℃, and the sterilization time is 30 min;
step S22 inoculation and culture: mixing the liquid strain prepared in the step S1 with sterilized normal saline at a ratio of 1:1.5, inoculating 8% of the mixture, shaking the mixture, and culturing at a constant temperature of 25-28 ℃ for 48-72 h;
step S3: preparing bacterial liquid, adding the third-level strain into sterilized deionized water, soaking, filtering to obtain bacterial liquid,
the mass ratio of the strain to the sterilized water is 1: 5-1: 8, and the soaking time is 2-4 h;
step S4: preparation of traditional curdling acid water: naturally fermenting the yellow swill to obtain acid water;
the acid water is formed by naturally fermenting the swill flowing out when the fermented bean curd is pressed and formed by receiving the swill flowing into an open acid water fermentation tank;
step S5: preparing a white blank: soaking the screened and impurity-removed soybeans for 8 hours, grinding the soybeans into thick liquid, boiling the thick liquid, curdling, squeezing, and cutting blanks to obtain white blanks; the white blank is obtained by cutting pressed bean curd into small pieces of 2 × 2 × 2 cm;
step S6: early-stage fermentation, namely spraying the bacterial liquid prepared in the step S3 on the surface of a white blank, and culturing for 30h at 25 ℃ to obtain a fermented bean curd blank;
step S7: pickling the blank, namely putting the fermented bean curd blank into a pickling box, spreading salt layer by layer, and pickling for 72 hours to obtain a salted fermented bean curd blank;
step S8: bottling: bottling the salty blank and the soup. The decoction is prepared by mixing alcohol, salt and water to make its alcohol content be 14%, and adding yellow wine, Chinese liquor or edible alcohol, wherein the salt content of the decoction is 9g/100 mL;
step S9: and (5) performing later-stage fermentation, namely performing closed ventilation fermentation at normal temperature for 60d to obtain a finished product.
Compared with the fermented bean curd prepared by the comparative example, the fermented bean curd prepared by the examples 1 and 2 of the invention has the following experimental results as shown in the following table 1:
TABLE 1 fermented bean curd test results of various examples
As can be seen from table 1 above:
(1) the fermented bean curd micro-detection prepared by the fermented bean curd preparation method provided by the invention is at a lower level, and specifically comprises the following steps: the total number of colonies and the total number of spores of the example 1 and the example 2 are smaller than the detection result of the comparative example;
(2) the gas and juice generating rate of the fermented bean curd obtained by the preparation method is reduced by 30-50% compared with that of a comparative example;
(3) the fermented bean curd prepared by the invention has higher amino acid nitrogen than the comparative example, which shows that the improved amino acid has higher nutrient content and better quality.
The above-mentioned embodiments are intended to illustrate the objects, technical solutions and advantages of the present invention in further detail, and it should be understood that the above-mentioned embodiments are merely exemplary embodiments of the present invention, and are not intended to limit the scope of the present invention, and any modifications, equivalent substitutions, improvements and the like made within the spirit and principle of the present invention should be included in the scope of the present invention.
Claims (10)
1. A preparation method of fermented bean curd capable of reducing gas and juice leakage is characterized in that fermented bean curd zymocyte test tube bacteria are adopted to prepare mother strains and deep freezing preservation is carried out.
2. The method for preparing fermented bean curd with reduced gas and juice leakage according to claim 1, wherein the acid water for curdling is prepared by fermenting swill flowing out during pressing of fermented bean curd with lactobacillus culture medium, and sterilizing.
3. The method for preparing fermented bean curd with reduced gas and juice leakage as claimed in claim 2, wherein said yellow swill is added with nutrients and sterilized before being fermented by adding lactobacillus culture medium.
4. The method for preparing fermented bean curd with reduced gas and juice leakage according to any one of claims 1-3, wherein the mother strain is prepared by: preparing deep freezing preservation mother strain by using mucor test tube strain, and performing deep freezing preservation at-20 to-80 ℃.
5. The method for preparing fermented bean curd with reduced gas and juice leakage according to any one of claims 1 to 3, comprising the following steps:
step 1: preparing a deep freezing preservation mother strain;
step 2: preparing a secondary strain, namely inoculating the deep-frozen mother strain to a culture medium for culturing to obtain a secondary strain;
and step 3: preparing a bacterial liquid, namely adding water into the secondary strain and mixing the secondary strain with the lactobacillus expanding culture solution to obtain a bacterial liquid;
and 4, step 4: preparing acid water, fermenting the acid water by using lactobacillus expanding culture solution, and sterilizing for later use;
and 5: preparing a white blank, namely performing curdling by using the acid water in the step 4;
step 6: and (3) early-stage fermentation, namely fermenting the blank by adopting the bacterial liquid obtained in the step (3) to obtain a fermented bean curd blank.
6. The method for preparing fermented bean curd with reduced gas leakage and juice leakage according to claim 5, wherein step 6 is followed by step 7, step 8 and step 9, wherein step 7 is: pickling the base, wherein the step 8 is as follows: bottling, step 9: and (5) fermenting in the later period.
7. The preparation method of fermented bean curd with reduced gas and juice leakage according to claim 5, wherein the specific method in step 1 comprises the following steps:
step 11: preparing a culture medium, uniformly mixing bean curd powder and bran according to the mass ratio of 0.8-1.3: 1, adding 1.5-2.0 times of water to obtain a mixed raw material, filling the mixed raw material into a triangular flask, sealing and sterilizing, drying the bean curd powder in an oven at 90-105 ℃ for 5-8h, crushing, sieving by a sieve of 10-30 meshes, and sieving the bran by a sieve of 10-20 meshes.
Step 12: inoculating and culturing, inoculating 1-2% bacterial liquid, shakingCulturing at 25-28 deg.C for 48-72 hr, wherein the bacterial liquid contains 10 spores6The bacterial liquid of (4).
Step 13: drying, shaking and preserving: drying the cultured strain at normal temperature until the water content is 3% -8%, shaking the strain in a triangular flask into strain powder, and preserving at-20 to-80 ℃.
8. The method for preparing preserved beancurd with reduced gas and juice leakage according to claim 5, wherein the specific method in the step 2 comprises the following steps:
step 21: preparing culture medium, mixing wet bean dregs and bran at a ratio of 1:1.2, placing into a triangular flask, sealing, and sterilizing, wherein the height of the culture medium in the triangular flask is 3-5 cm.
Step 22: inoculating and culturing: the inoculation amount of the mother strain is 1-3 rings/hooks, and after inoculation, the mother strain is shaken up and cultured at the constant temperature of 25-28 ℃ for 48-72 h.
9. The preparation method of fermented bean curd capable of reducing gas and juice leakage according to claim 5, wherein the specific method in the step 3 is as follows: and adding the secondary strain into sterilized deionized water, soaking, filtering, and mixing with 8% -10% of lactobacillus expanding culture solution, wherein the mass ratio of the secondary strain to the sterilized water is 1: 5-1: 8, and the soaking time is 2-4 h.
10. The preparation method of fermented bean curd with reduced gas and juice leakage according to claim 5, wherein the specific method in step 4 is as follows: preparing culture solution of target strain from lactobacillus propagation tank, adding the culture solution into acidic water fermentation tank, fermenting to obtain acidic water, sterilizing,
the acid water is obtained by allowing swill flowing out when fermented bean curd is squeezed and molded to flow into a closed acid water fermentation tank, adding 2% -5% of glucose and 2% -5% of soy sauce crude oil, adjusting pH to 6-7, sterilizing, cooling, inoculating 8-12% of lactobacillus culture expanding solution, culturing for 2-4 days, and sterilizing again.
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