CN112136904A - Acid water and preparation method thereof - Google Patents
Acid water and preparation method thereof Download PDFInfo
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- CN112136904A CN112136904A CN202011057194.0A CN202011057194A CN112136904A CN 112136904 A CN112136904 A CN 112136904A CN 202011057194 A CN202011057194 A CN 202011057194A CN 112136904 A CN112136904 A CN 112136904A
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- acid water
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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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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
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Abstract
The invention relates to acid water and a preparation method thereof. The preparation method of the acid water comprises the following steps: (1) collecting yellow serofluid generated in the production process of the bean products; (2) clarifying the yellow serofluid, and taking clear liquid; (3) heating the clear liquid to above 90 ℃, and preserving heat for 10-60 min; (4) mixing the clear liquid with acid seeds to ensure that the total acid of the mixed product is 0.1-0.2 g/100 ml; (5) and (3) performing heat preservation culture on the product obtained in the last step at 75-80 ℃, and culturing until the total acid reaches 0.4-0.6 g/100ml, wherein the product is acid water.
Description
Technical Field
The invention relates to the field of food, in particular to acid water and a preparation method thereof.
Background
In the related technology, when preparing the fermented bean curd, the fermented bean curd block is generally prepared first, and then the fermented bean curd block is fermented to prepare the fermented bean curd.
For example, some related techniques utilize lactone curdling to make tofu for fermented bean curds. There are also related techniques for making bean curd by coagulating gypsum and brine for fermented bean curd. There are also related techniques for making bean curd using acid water curdling for fermented bean curd.
Disclosure of Invention
The inventor finds that the acid water prepared by the prior art has the problems of unstable quality of the acid water and unstable quality of fermented bean curd products. The reason for the instability is caused by the mixed bacteria in the acid water. The inventor deeply researches the growth rule of various beneficial bacteria and mixed bacteria in acid water, and finally obtains a novel method for preparing the acid water through a large amount of research and test. The method adopts a specific culture temperature of 75-80 ℃, and unexpectedly obtains the acid water with stable quality and improved quality. Furthermore, experiments have shown that acid water with improved quality cannot be obtained if lower or higher culture temperatures are used.
The present disclosure provides a method for preparing acid water, wherein the acid water prepared by the method has stable quality and excellent quality, and fermented bean curd prepared by the acid water has stable quality and excellent quality.
In some aspects, the present disclosure provides a method of preparing acid water comprising the steps of
(1) Collecting yellow serofluid generated in the production process of the bean products;
(2) clarifying the yellow serofluid, and taking clear liquid;
(3) heating the clear liquid to above 90 ℃ (for example, 90-95 ℃), and preserving heat for 10-60 min (for example, 10-30 min);
(4) mixing the clear liquid with acid seeds to ensure that the total acid of the mixed product is 0.1-0.2 g/100 ml;
(5) performing heat preservation culture on the product obtained in the last step at 75-80 ℃, and culturing until the total acid reaches 0.4-0.6 g/100ml, wherein the product is acid water;
in the step (4), the acid seed is any one of the following a) or b):
a) fermenting the clear liquid at 20-40 ℃ (for example, 25-35 ℃, for example, 30 ℃) to obtain a fermentation product, wherein the total acid is 0.4-0.6 g/100 ml;
b) the acid water (total acid is 0.4-0.6 g/100ml) prepared and remained in the previous time.
In some embodiments, in the step (1), the yellow serofluid is a serofluid obtained by coagulating soybean milk and then squeezing the soybean milk when preparing bean curd.
In some embodiments, step (2) comprises standing the yellow serofluid for clarification and taking the supernatant.
In some embodiments, in step (3), the clear solution is heated to 90-95 ℃ and kept for 10-30 min.
In some embodiments, in step (4), the clear solution is mixed with the acid water seed at a ratio of less than 10:1, such as 5-10: 1, such as 8-10: 1, such as 9: 1.
In some embodiments, in step (5), the incubation time is 48 to 60 hours, such as 50 to 55 hours.
In some embodiments, in step (5), the membrane growing on the surface is periodically fished out during the culturing.
In some aspects, the present disclosure provides an acid water prepared by the method of any one of the above.
In some embodiments, the acid water has the following characteristics:
the total acid is 0.5-0.6 g/100 ml;
a pH of 3 to 3.5, for example 3.3 to 3.4;
total number of bacteria is less than or equal to 105CFU/ml；
Mesophilic bacteria less than or equal to 102CFU/ml；
Ceriporiopsis equi ≤ 103CFU/ml；
Coliform bacteria is less than or equal to 30 CFU/ml.
In some aspects, the present disclosure provides the use of acid water in the preparation of solid soy products (e.g., fermented bean curd).
In some aspects, the present disclosure provides a method of making fermented bean curd, comprising:
(1) providing soybean milk;
(2) curdling the soybean milk by using the acid water to obtain bean curd blocks;
(3) fermenting the bean curd blocks.
In some embodiments, the method of making preserved beancurd comprises preparing acid water according to the method of any one of the above.
In some aspects, the present disclosure provides a fermented bean curd obtained by any one of the methods of the present disclosure.
Description of terms:
the "yellow serofluid" refers to the serofluid discharged from the process of preparing bean curd after the soybean milk is coagulated. Yellow serofluid is a byproduct of bean curd production, and is rich in various soybean nutrients.
"comprising", "including" and "containing" may mean a weight content of more than zero, such as more than 1%, such as more than 10%, such as more than 20%, such as more than 30%, such as more than 40%, such as more than 50%, such as more than 60%, such as more than 70%, such as more than 80%, such as more than 90%, such as 100%. The meaning of "comprising", "including" and "containing" corresponds to "consisting of …" when the content is 100%.
Advantageous effects
The acid water of one or more technical schemes of the present disclosure has one or more of the following beneficial effects:
the acid water has a higher total acid, a lower pH;
acid water has a lower bacterial count;
the acid water has better fragrance, color and taste.
The fermented bean curd prepared by the acid water disclosed by the invention has one or more of the following beneficial effects:
better aroma, color and mouthfeel;
lower gas production.
Detailed Description
Embodiments of the present invention will be described in detail below with reference to examples, but those skilled in the art will appreciate that the following examples are only illustrative of the present invention and should not be construed as limiting the scope of the present invention. The examples, in which specific conditions are not specified, were conducted under conventional conditions or conditions recommended by the manufacturer. The medicines or instruments used are not indicated by manufacturers, and are all conventional products which can be obtained commercially.
Example 1
(1) Collecting yellow serofluid discharged after curdling in the process of preparing bean curd;
(2) collecting yellow serofluid into a barrel with a conical bottom, standing and settling for 30 minutes, and extracting supernatant formed by settling;
(3) heating the clear liquid to 95 ℃, and preserving the heat for 30 minutes;
(4) mixing the clear liquid with acid water seeds according to a volume ratio of 9:1, and stirring uniformly, wherein the temperature of a mixed product is 75 ℃, and the total acid is about 0.1g/100 ml.
The acid water is prepared in advance, and the preparation method comprises the following steps: naturally fermenting the clear liquid at normal temperature (about 20-30 ℃) for 48 hours until the total acid reaches 0.5g/100ml, and obtaining the acid water seed.
(5) And (3) carrying out heat preservation culture on the product of the last step at 75 ℃ for 48 hours, periodically fishing out membrane-shaped substances generated on the surface in the culture process, and collecting the product, namely the acid water of example 1, wherein the total acid of the product reaches 0.51g/100 ml.
Example 2
(1) Collecting yellow serofluid discharged after curdling in the process of preparing bean curd;
(2) collecting yellow serofluid into a barrel with a conical bottom, standing and settling for 30 minutes, and extracting supernatant formed by settling;
(3) heating the clear liquid to 90 ℃, and preserving the heat for 25 minutes;
(4) mixing the clear liquid with acid water seeds according to a volume ratio of 9:1, and stirring uniformly, wherein the temperature of a mixed product is 75 ℃, and the total acid is about 0.12g/100 ml.
The acid water is prepared in advance, and the preparation method comprises the following steps: naturally fermenting the clear liquid at normal temperature (about 20-30 ℃) for 60 hours until the total acid reaches 0.55g/100ml, and obtaining the acid water seed.
(5) And (3) carrying out heat preservation culture on the product in the last step at 80 ℃ for 60 hours, periodically fishing out membrane-shaped substances generated on the surface in the culture process, and collecting the product, wherein the total acid of the product reaches 0.55g/100ml, so that the acid water of the example 1 is obtained.
Comparative example 1
(1) Collecting yellow serofluid (with temperature of about 55 deg.C) discharged after curdling in the process of preparing bean curd;
(2) collecting yellow serofluid into a barrel with a conical bottom, standing and settling for 30 minutes, and extracting supernatant formed by settling;
(3) naturally cooling: naturally cooling the clear liquid to about 35 ℃.
(4) Mixing the clear liquid with acid water seeds according to a volume ratio of 9:1, uniformly stirring, wherein the temperature of a mixed product is 40-55 ℃, and the total acid is about 0.10g/100 ml.
The acid water is prepared in advance, and the preparation method comprises the following steps: naturally fermenting the clear liquid at normal temperature (about 20-30 ℃) for 48 hours until the total acid reaches 0.5g/100ml, and obtaining the acid water seed.
(5) And (3) culturing the product of the previous step at normal temperature (20-30 ℃) for 24 hours, periodically fishing out membrane-shaped substances generated on the surface in the culture process, and collecting the product, wherein the total acid of the product reaches 0.45g/100ml, thus obtaining the acid water of the comparative example 1.
Comparative examples 2 to 3
Comparative examples 2 to 3 acid water was prepared in the same manner as in example 2 except that the culture temperatures used in step (5) were 70 ℃ and 85 ℃ respectively, so that the total acid content of the product after 60 hours of culture was only 0.31g/100ml and 0.29g/100ml, and the lower acidity could not satisfy the subsequent use requirements.
Analytical test 1
The physical and chemical indexes and sensory indexes of the newly prepared acid water in the above examples and comparative examples were measured.
The measurement of each parameter was made with reference to the following criteria:
(1) total acids (as lactic acid): SB/T10170-2007 measurement
(2) pH value: GB/T5009.7-20
(3) Total number of bacteria: SB/T10170-2007
(4) Waxy bacteria: SN0176- -1992
(5) Coliform group bacteria: SB/T10170-2007
(6) Mesophilic bacteria: EN ISO 22718 2015
(7) Color, aroma and taste: the 10 qualified sensory evaluation technicians score according to the dimension of 1-10 points, and the arithmetic mean value is taken. The higher the score, the better the content sense.
The 10 min acid water color refers to: the color is light milky yellow.
The 10 min sour water fragrance means: has a soft vinegar fragrance.
The feeling of the acid water gap at 10 minutes is as follows: mild sour and slightly sweet in flavor without pungent taste.
The test results are shown in the following tables 1-2:
TABLE 1
TABLE 2
Analytical test 2
The acid water prepared in example 1 and comparative example 1 was subjected to a shelf life test, and 2L of each of the two acid water was sealed in a triangular flask, and stored in a biochemical incubator at 38 ℃ for 1-5 days, with the results shown in the following table:
TABLE 3
As shown in tables 1-3, compared with the comparative example, the acid water prepared by the method of the embodiment has the following beneficial effects:
(1) higher total acid, lower pH;
(2) lower bacteria count;
(3) a longer shelf life;
(4) better fragrance, color and taste.
In addition, the fermented bean curd prepared by using the acid water of the embodiments 1-2 is provided, and the results show that the fermented bean curd prepared by using the acid water of the embodiments 1-2 has good color, aroma and taste, and the gas yield of the fermented bean curd in the storage process in a bottle is low. This further demonstrates the excellent and stable quality of the acid water produced by the disclosed process.
While specific embodiments of the invention have been described in detail, those skilled in the art will understand that: various modifications may be made in the details within the teachings of the disclosure, and these variations are within the scope of the invention. The full scope of the invention is given by the appended claims and any equivalents thereof.
Claims (10)
1. A method for preparing acid water comprises the following steps
(1) Collecting yellow serofluid generated in the production process of the bean products;
(2) clarifying the yellow serofluid, and taking clear liquid;
(3) heating the clear liquid to above 90 ℃, and preserving heat for 10-60 min;
(4) mixing the clear liquid with acid seeds to ensure that the total acid of the mixed product is 0.1-0.2 g/100 ml;
(5) performing heat preservation culture on the product obtained in the last step at 75-80 ℃, and culturing until the total acid reaches 0.4-0.6 g/100ml, wherein the product is acid water;
in the step (4), the acid water species is any one of the following a) to b):
a) fermenting the clear liquid at 20-40 ℃ to obtain a fermentation product, wherein the total acid is 0.4-0.6 g/100 ml;
b) the acid water prepared and retained last time.
2. The method according to claim 1, wherein in the step (3), the clear liquid is heated to 90-95 ℃ and is kept for 10-30 min.
3. The method according to claim 1, wherein in the step (4), the mixing ratio of the clear liquid and the acid water seed is less than 10:1, preferably 8-10: 1.
4. The method according to claim 1, wherein the culturing is carried out for 48 to 60 hours in the step (5).
5. The method according to claim 1, wherein in the step (5), the membrane growing on the surface is periodically fished out during the culture.
6. An acid water obtained by the method according to any one of claims 1 to 5.
7. The acid water of claim 6, having the following characteristics:
the total acid is 0.50-0.6 g/100 ml;
the pH value is 3-3.5;
total number of bacteria is less than or equal to 105CFU/ml；
Mesophilic bacteria less than or equal to 102CFU/ml；
Ceriporiopsis equi ≤ 103CFU/ml；
Coliform bacteria is less than or equal to 30 CFU/ml.
8. Use of the acid water according to claim 6 or 7 for the preparation of solid soy products (e.g. fermented bean curd).
9. A method of making fermented bean curd comprising:
(1) providing soybean milk;
(2) curdling the soy milk with the acid water of claim 6 or 7 to obtain a soy curd;
(3) fermenting the bean curd blocks.
10. A fermented bean curd prepared by the method of claim 9.
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| CN102187910A (en) * | 2011-04-29 | 2011-09-21 | 浙江大学 | Method for preparing sour slurry for curdling bean curd |
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| CN104195079A (en) * | 2014-08-22 | 2014-12-10 | 华南理工大学 | Lactobacillus amylophilus L5 and application thereof to yellow serofluid of fermented beancurd |
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