CN112914031A - Preparation method of sterile fermented bean curd - Google Patents
Preparation method of sterile fermented bean curd Download PDFInfo
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Images
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
Abstract
The invention discloses a preparation method of sterile fermented bean curd. The method is characterized in that soybeans are used as raw materials, and after the raw materials are soaked, ground into pulp, filtered, boiled into pulp, curdled, made into blanks, scribed, sterilized and aseptically pickled, a proper amount of enzyme activity compound protease, edible ethanol and other auxiliary materials are added and evenly smeared on the surfaces of the blanks, and the blanks are bottled, covered, sealed and fermented to prepare the low-salt fermented bean curd. The low-salt fermented bean curd has the salt content of 6 percent, has the characteristics of transparent color, intact block shape, fine texture, strong fragrance, mellow taste, rich amino nitrogen content and the like, greatly shortens the processing period, has higher process biological safety, and is convenient for batch production.
Description
Technical Field
The invention relates to the technical field of fermented bean curd brewing, in particular to a preparation method of sterile fermented bean curd.
Background
The consumption habit of traditional fermented food fermented bean curd in China has been for thousands of years. The preserved bean curd is prepared by using soybean as main material, making soybean into white bean curd blank, fermenting with Mucor, Rhizopus and bacteria, pickling, compounding, and refining to obtain bean food or flavoring. According to the color and flavor of the product, the fermented bean curd can be divided into red fermented bean curd, white fermented bean curd, green fermented bean curd, colored fermented bean curd, soy sauce fermented bean curd and the like; the fermented bean curd can be divided into mucor fermented bean curd, rhizopus fermented bean curd, bacterial fermented bean curd and the like according to the type of zymophyte. The preserved beancurd has delicious taste, unique flavor and rich nutrition, and has obvious physiological activities of resisting oxidation, reducing cholesterol and the like, so the preserved beancurd product is popular with consumers. It contains various nutritive values beneficial to human body and special functional components, and plays an important role in the dietary life and health of people at home and even abroad.
The fermented bean curd is developing to the fine processing aspects of low salinization, nutrition, convenience, serialization, safety and the like, however, the production of fermented bean curd products still has many problems to be solved. In the traditional fermented bean curd processing technology, the post-fermentation period is often as long as several months, the quality problem caused by the excessive fermentation of microorganisms and the pollution of potential pathogenic bacteria and putrefying bacteria needs to be prevented, and 10-15% of salt is usually added in the pickling period and plays roles of seasoning, promoting forming and the like. However, the salt content is too high, so that the potential risks of various diseases such as heart disease, hypertension, cardiovascular and cerebrovascular diseases and the like are caused to consumers who eat fermented bean curd every day, and the health of the consumers is influenced. Therefore, the low-salt fermented bean curd has great social benefits under the conditions of not reducing the flavor, ensuring the product quality, safety and nutritive value. For example, CN 111418659A discloses a method for producing low-salt oil fermented bean curd, which can be prepared by adding tea polyphenols, potassium chloride, edible ethanol and other adjuvants based on the conventional process. The low-salt oil fermented bean curd has the salt content of 6 percent, has the characteristics of clear color, intact shape, fine texture, fragrant smell, delicious taste, rich amino nitrogen content and the like, and is controllable in processing process and convenient for batch production. The fermented bean curd microbial fermentation also faces potential food safety hazards such as biogenic amine, bacterial toxin and mycotoxin pollution and overproof. In addition, the natural fermentation of the microorganisms is influenced by environmental factors such as fermentation temperature, humidity, raw materials, factory sanitation, water sources and the like, so that the composition and content difference of self-fermented microorganisms in different batches is large, and the instability of the quality such as the taste, the smell, the texture and the like of the fermented bean curd is easily caused.
The aseptic fermented bean curd preparation process can solve multiple problems caused by microorganisms, can improve the quality, stability and safety of fermented bean curd, and has the potential of reducing the salt content of fermented bean curd, thereby reducing the hidden danger of human health caused by high-salt food intake. However, the aseptic preparation process does not accomplish the decomposition of proteins in the raw materials and the maturation of fermented bean curd. Therefore, the development of a preparation process suitable for the sterile fermented bean curd has great significance, and transformation and upgrading of the fermented bean curd industry can be promoted.
Disclosure of Invention
The invention aims to provide a preparation method of sterile fermented bean curd aiming at the defects of the prior art.
The purpose of the invention is realized by the following technical scheme: in the process of preparing the fermented bean curd by using the soybean raw material, microorganisms are not inoculated, meanwhile, a protease preparation with proper enzyme activity is added, and the fermented bean curd is cured under the aseptic condition in an enzyme method auxiliary mode.
Further, the method specifically comprises the following steps:
(1) soaking soybeans: the soybean is used as a raw material, water is added according to the mass ratio of the material liquid of 1: 2-1: 4 for soaking, and the soybean soaking time is as follows: soaking for 8-10 h at room temperature of 10-15 ℃;
(2) grinding: fishing out the soaked soybeans in the step (1), adding clear water according to a mass ratio of 1: 4-1: 6, and grinding into soybean milk;
(3) and (3) filtering: filtering the soybean milk obtained in the step (2) by using a nylon gauze with 160-180 meshes, and collecting the filtered soybean milk;
(4) boiling the soybean milk: boiling the soybean milk obtained in the step (3) for 5-10 min;
(5) curdling: adding edible gypsum powder into the soybean milk obtained in the step (4), wherein the mass ratio of the edible gypsum powder to the soybean milk is 1.2:100, and preparing the tofu pudding;
(6) blank preparation: standing and pressing the tofu pudding obtained in the step (5), and removing water to obtain a tofu pudding;
(7) blank marking: cutting the bean blanks obtained in the step (6) into bean curd white blanks with uniform size;
(8) and (3) sterilization: sterilizing the white blank of the bean curd in the step (7) at high temperature for 5 to 30 minutes at 100 to 135 ℃;
(9) pickling: adding salt into the sterilized bean curd white blank obtained in the step (8) to pickle for 20-24 h, wherein the mass ratio of the salt to the bean curd white blank is 6-15: 100, and preparing a salty blank;
(10) and (3) after-fermentation: weighing the salty blanks, adding compound protease and edible ethanol, bottling, wherein the mass ratio of the compound protease to the edible ethanol to the salty blanks is 4:10:100, sealing with a cover, and fermenting at 20-37 ℃ for more than 20 days.
Further, the compound protease is preferably a mixture of neutral protease and alkaline protease in a mass ratio of 1: 1.
Furthermore, the addition amount of the salt in the fermented bean curd is preferably 6-10: 100 by mass of the salt and the white bean curd blank.
Compared with the prior art, the invention has the following beneficial effects:
1. the preparation process of the fermented bean curd does not need to inoculate microorganisms, reduces the potential food safety hazard caused by the microorganisms, and can shorten the production period.
2. The low-salt fermented bean curd prepared by the invention can reduce the salt content to 6.0% as minimum, and can effectively reduce the hidden danger of cardiovascular diseases such as hypertension and the like caused by eating the fermented bean curd.
3. The product has clear color, intact shape, fine texture, fragrant smell, delicious taste and rich ammoniacal nitrogen content, can be directly eaten as dishes, has controllable processing process, and is convenient for batch production and automatic control.
Drawings
FIG. 1 shows the amino nitrogen content variation of different compound protease assisted sterile fermented bean curd.
Detailed Description
The invention is further illustrated by the following examples in conjunction with the figures, and the scope of the invention as claimed includes, but is not limited to, the scope set forth in the following examples.
Example 1 microbiota detection in the preparation of sterile fermented bean curd
The fermented bean curd is prepared from soybeans by soaking, grinding into thick liquid, filtering, boiling, curdling, blank making, blank marking, inoculating bacteria, fermenting, rubbing hair, pickling and post-fermenting at different post-fermenting temperatures. The specific process comprises the following steps:
(1) soaking soybeans: the soybean is taken as a raw material, water is added for soaking according to the mass ratio of the material liquid of 1:3, and the soybean soaking time is as follows: soaking at room temperature of 15 deg.C for 10 h;
(2) grinding: fishing out the soaked soybeans in the step (1), adding clear water according to a mass ratio of 1:5, and grinding into soybean milk;
(3) and (3) filtering: filtering the soybean milk obtained in the step (2) with a 170-mesh nylon gauze, and collecting the filtered soybean milk;
(4) boiling the soybean milk: boiling the soybean milk obtained in the step (3) for 7 min;
(5) curdling: adding edible gypsum powder into the soybean milk obtained in the step (4), wherein the mass ratio of the edible gypsum powder to the soybean milk is 1.2:100, and preparing the tofu pudding;
(6) blank preparation: standing and pressing the tofu pudding obtained in the step (5), and removing water to obtain a tofu pudding;
(7) blank marking: cutting the bean blanks obtained in the step (6) into bean curd white blanks with uniform size;
(8) and (3) sterilization: sterilizing the white blank of the bean curd in the step (7) at high temperature for 20 minutes at 121 ℃;
(9) pickling: weighing the sterilized bean curd white blank in the step (8), averagely dividing into three parts, respectively adding salt to pickle for 22 hours, wherein the mass ratio of the salt to the bean curd white blank is 10:100, and preparing a salty blank;
(10) and (3) after-fermentation: weighing the salty blank, adding compound protease and edible ethanol, bottling, wherein the mass ratio of the edible ethanol to the salty blank is 4:10:100, sealing with a cover, and fermenting at 37 ℃ for 60 days.
And the total number of bacteria, fungi, lactic acid bacteria, escherichia coli and staphylococcus aureus in the fermented bean curd at different post-fermentation temperatures is detected by referring to GB4789.2-2016, GB4789.15-2016, GB4789.35-2016, GB4789.3-2016 and GB4789.10-2016, and no bacteria and fungi are detected in the results. Therefore, the aseptic fermented bean curd preparation process can solve the potential adverse effect of the lactic acid bacteria on the fermented bean curd post-fermentation, and maintain the taste, texture, flavor and the like of the fermented bean curd. Meanwhile, the biological safety and the shelf life of the fermented bean curd are improved.
EXAMPLE 2 preparation of sterile fermented bean curd with assistance of various Complex proteases
The aseptic fermented bean curd preparation process can solve multiple problems caused by microorganisms, can improve the quality, stability and safety of the fermented bean curd, such as taste, texture, flavor and the like, simultaneously improves the biological safety and shelf life of the fermented bean curd, and has the potential of reducing the salt content of fermented bean curd, thereby reducing the hidden danger of human health caused by the ingestion of high-salt food.
The fermented bean curd is prepared by soaking soybeans, grinding into thick liquid, filtering, boiling the thick liquid, curdling, making blanks, scratching blanks, inoculating bacteria, fermenting, rubbing hairs, pickling and post-fermenting, and adding different compound proteases for assisting. The specific process comprises the following steps:
(1) soaking soybeans: the soybean is taken as a raw material, water is added for soaking according to the mass ratio of the material liquid of 1:2, and the soybean soaking time is as follows: soaking at room temperature of 10 deg.C for 8 h;
(2) grinding: fishing out the soaked soybeans in the step (1), adding clear water according to a mass ratio of 1:4, and grinding into soybean milk;
(3) and (3) filtering: filtering the soybean milk obtained in the step (2) with a 160-mesh nylon gauze, and collecting the filtered soybean milk;
(4) boiling the soybean milk: boiling the soybean milk obtained in the step (3) for 5 min;
(5) curdling: adding edible gypsum powder into the soybean milk obtained in the step (4), wherein the mass ratio of the edible gypsum powder to the soybean milk is 1.2:100, and preparing the tofu pudding;
(6) blank preparation: standing and pressing the tofu pudding obtained in the step (5), and removing water to obtain a tofu pudding;
(7) blank marking: cutting the bean blanks obtained in the step (6) into bean curd white blanks with uniform size;
(8) and (3) sterilization: sterilizing the bean curd blank in the step (7) at high temperature for 30 minutes at 100 ℃;
(9) pickling: weighing the sterilized bean curd white blank in the step (8), adding salt, and pickling for 20 hours, wherein the mass ratio of the salt to the bean curd white blank is 10:100, so as to prepare a salty blank;
(10) and (3) after-fermentation: weighing the salty blanks, uniformly dividing into 11 parts, adding different compound proteases according to the table 1, processing and bottling, adding edible ethanol until the salty blanks are completely soaked, and then covering and sealing, wherein the mass ratio of the edible ethanol to the salty blanks is 10: 100; after-fermentation at 37 ℃ for 20 days.
Detecting amino acid nitrogen, and determining the most suitable complex enzyme combination and dosage for fermentation after the low-salt preserved beancurd.
The amino nitrogen and the amino acid content are in a direct proportion relation, and are important indexes for the maturity of the preserved beancurd. The result of figure 1 shows that under the condition of the post-fermentation temperature of 37 ℃, the content of amino nitrogen in the white fermented bean curd is not less than 0.35 percent according to the provisions of the national trade industry standard SB/T10170-2007 fermented bean curd, and all groups of fermented bean curds added with protease meet the standard. The content of amino nitrogen in the control group (the group without protease) fermented bean curd is very low, and the fermented bean curd has no rising trend, so that mature fermented bean curd cannot be prepared; and the rapid maturation of the fermented bean curd is facilitated by adding protease for assisting the post-fermentation, and the content of amino nitrogen in the fermented bean curd tends to rise and then tends to be stable. The amino nitrogen of the multiple groups of fermented bean curd added with protease reaches more than 9mg/g in about 20 days. But the content difference of amino nitrogen among different protease groups is obvious, the content of amino nitrogen in the ninth group (formed by mixing alkaline protease and papain in a mass ratio of 1: 1) is up to 12.27mg/g at most, and the fact that fermented bean curd is basically mature after 20 days of fermentation under the preparation process of the enzyme method assisted sterile fermented bean curd is shown.
In summary, aseptic conditions can avoid the common problems of microbial fermentation, but fermented bean curd fermentation relies on protease levels and enzyme activity of the microorganisms. The content of the amino nitrogen of the group added with the exogenous protease is higher than that of a control group without the exogenous protease (without the exogenous protease), which is beneficial to shortening the production cycle of the preserved beancurd. Wherein, the alkaline protease and the papain are suitable for promoting the maturation of the fermented bean curd under the preparation condition of the aseptic fermented bean curd at 37 ℃, and the effect of the compound enzyme is superior to that of single enzyme. Therefore, the optimal process for the post-fermentation of the low-salt fermented bean curd is determined as follows: the post-fermentation temperature is 37 ℃, and the addition amount of protease is as follows: the alkaline protease and the papain are mixed according to the mass ratio of 1: 1.
Table 1: protease combination added in preparation of enzyme-method-assisted fermented bean curd
| Group of | Exogenous protease | The mass ratio of the protease to the salty blank |
| First group | Neutral protease | 4:100 |
| Second group | Alkaline protease | 4:100 |
| Third group | Trypsin | 4:100 |
| Fourth group | Papain | 4:100 |
| Fifth group | Neutral protease + alkaline protease | 2:2:100 |
| Sixth group | Neutral protease + trypsin | 2:2:100 |
| Seventh group | Neutral protease and papain | 2:2:100 |
| Eighth group | Alkaline protease + trypsin | 2:2:100 |
| Ninth group | Alkaline protease + papain | 2:2:100 |
| Tenth group | Trypsin + papain | 2:2:100 |
| The tenth group (control group) | - | - |
Example 3 preparation and quality analysis of enzyme-assisted aseptic fermented bean curd at different salt concentrations
The aseptic fermented bean curd is prepared by the processes of soaking soybeans, grinding into thick liquid, filtering, boiling the thick liquid, curdling, blank making, marking, inoculating bacteria, fermenting, rubbing hairs, pickling and post-fermenting, and the enzyme method is assisted under different salt concentrations. The specific process comprises the following steps:
(1) soaking soybeans: the soybean is taken as a raw material, water is added for soaking according to the mass ratio of the material liquid of 1:4, and the soybean soaking time is as follows: soaking at room temperature of 10 deg.C for 8 h;
(2) grinding: fishing out the soaked soybeans in the step (1), adding clear water according to a mass ratio of 1:6, and grinding into soybean milk;
(3) and (3) filtering: filtering the soybean milk obtained in the step (2) with a 180-mesh nylon gauze, and collecting the filtered soybean milk;
(4) boiling the soybean milk: boiling the soybean milk obtained in the step (3) for 10 min;
(5) curdling: adding edible gypsum powder into the soybean milk obtained in the step (4), wherein the mass ratio of the edible gypsum powder to the soybean milk is 1.2:100, and preparing the tofu pudding;
(6) blank preparation: standing and pressing the tofu pudding obtained in the step (5), and removing water to obtain a tofu pudding;
(7) blank marking: cutting the bean blanks obtained in the step (6) into bean curd white blanks with uniform size;
(8) and (3) sterilization: sterilizing the bean curd blank in the step (7) at high temperature, and sterilizing for 5 minutes at 135 ℃;
(9) pickling: weighing the bean curd white blank sterilized in the step (8), averagely dividing into three parts, adding salt to pickle for 24 hours, wherein the mass ratio of the salt to the bean curd white blank is 6:100, 10:100 and 15:100 respectively, and preparing a salty blank;
(10) and (3) after-fermentation: adding alkaline protease, papain and edible ethanol, bottling, wherein the mass ratio of the alkaline protease, the papain, the edible ethanol and the salty blank is 2:2:10:100, completely soaking the salty blank, covering and sealing, fermenting at 15 ℃ for 50 days, and processing to obtain the low-salt fermented bean curd product.
Sensory evaluation was performed with reference to Table 2, and the quality index and hygiene index were examined. The sensory evaluation result is shown in table 3, the quality index detection result is shown in table 4, the hygiene index detection result is shown in table 5, and the results show that the quality index and the hygiene index of the low-salt fermented bean curd product prepared by the processing technology both meet the related standard of SB/T10170-2007.
Table 2: sensory evaluation standard of enzyme-method-assisted fermented bean curd
Table 3: sensory evaluation of fermented bean curd with different salt concentrations
Table 4: indexes of fermented bean curd with different salt concentrations
Table 5: indexes of fermented bean curd with different salt concentrations
Claims (3)
1. A preparation method of sterile fermented bean curd is characterized by comprising the following steps:
(1) soaking soybeans: the soybean is used as a raw material, water is added according to the mass ratio of the material liquid of 1: 2-1: 4 for soaking, and the soybean soaking time is as follows: soaking for 8-10 h at room temperature of 10-15 ℃;
(2) grinding: fishing out the soaked soybeans in the step (1), adding clear water according to a mass ratio of 1: 4-1: 6, and grinding into soybean milk;
(3) and (3) filtering: filtering the soybean milk obtained in the step (2) by using a nylon gauze with 160-180 meshes, and collecting the filtered soybean milk;
(4) boiling the soybean milk: boiling the soybean milk obtained in the step (3) for 5-10 min;
(5) curdling: adding edible gypsum powder into the soybean milk obtained in the step (4), wherein the mass ratio of the edible gypsum powder to the soybean milk is 1.2:100, and preparing the tofu pudding;
(6) blank preparation: standing and pressing the tofu pudding obtained in the step (5), and removing water to obtain a tofu pudding;
(7) blank marking: cutting the bean blanks obtained in the step (6) into bean curd white blanks with uniform size;
(8) and (3) sterilization: sterilizing the white blank of the bean curd in the step (7) at high temperature for 5 to 30 minutes at 100 to 135 ℃;
(9) pickling: adding salt into the sterilized bean curd white blank obtained in the step (8) to pickle for 20-24 h, wherein the mass ratio of the salt to the bean curd white blank is 6-15: 100, and preparing a salty blank;
(10) and (3) after-fermentation: weighing the salty blanks, adding compound protease and edible ethanol, bottling, wherein the mass ratio of the compound protease to the edible ethanol to the salty blanks is 4:10:100, sealing, and fermenting at 15-37 ℃ for more than 20 days.
2. The method for preparing sterile fermented bean curd as claimed in claim 2, wherein the compound protease is preferably a mixture of neutral protease and alkaline protease at a mass ratio of 1: 1.
3. The method for preparing sterile fermented bean curd according to claim 1, wherein the addition amount of the salt in the fermented bean curd is preferably 6-10: 100 by mass of the salt and the white bean curd blank.
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