CN113142492B - Production process of fermented bean curd and fermented bean curd powder - Google Patents
Production process of fermented bean curd and fermented bean curd powder Download PDFInfo
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- CN113142492B CN113142492B CN202110397961.0A CN202110397961A CN113142492B CN 113142492 B CN113142492 B CN 113142492B CN 202110397961 A CN202110397961 A CN 202110397961A CN 113142492 B CN113142492 B CN 113142492B
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- 230000004151 fermentation Effects 0.000 claims abstract description 46
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 27
- 235000014347 soups Nutrition 0.000 claims abstract description 26
- 235000013599 spices Nutrition 0.000 claims abstract description 22
- 239000000463 material Substances 0.000 claims abstract description 17
- 238000000034 method Methods 0.000 claims abstract description 15
- 240000005007 Actinomucor elegans Species 0.000 claims abstract description 14
- 235000013650 Actinomucor elegans Nutrition 0.000 claims abstract description 14
- 239000004278 EU approved seasoning Substances 0.000 claims abstract description 13
- 244000205939 Rhizopus oligosporus Species 0.000 claims abstract description 11
- 235000000471 Rhizopus oligosporus Nutrition 0.000 claims abstract description 11
- 238000005554 pickling Methods 0.000 claims abstract description 8
- 210000004209 hair Anatomy 0.000 claims abstract description 7
- 238000002791 soaking Methods 0.000 claims abstract description 7
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- 238000002360 preparation method Methods 0.000 claims description 17
- 239000003921 oil Substances 0.000 claims description 16
- 235000019198 oils Nutrition 0.000 claims description 16
- 229960000583 acetic acid Drugs 0.000 claims description 14
- 239000000084 colloidal system Substances 0.000 claims description 14
- 239000012362 glacial acetic acid Substances 0.000 claims description 14
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 12
- 235000013312 flour Nutrition 0.000 claims description 10
- 239000007921 spray Substances 0.000 claims description 10
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- 244000068988 Glycine max Species 0.000 claims description 8
- 238000011081 inoculation Methods 0.000 claims description 8
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- CJWQYWQDLBZGPD-UHFFFAOYSA-N isoflavone Natural products C1=C(OC)C(OC)=CC(OC)=C1C1=COC2=C(C=CC(C)(C)O3)C3=C(OC)C=C2C1=O CJWQYWQDLBZGPD-UHFFFAOYSA-N 0.000 claims description 5
- 235000008696 isoflavones Nutrition 0.000 claims description 5
- 239000007788 liquid Substances 0.000 claims description 5
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 5
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- 150000008442 polyphenolic compounds Chemical class 0.000 claims description 5
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- 235000007129 Cuminum cyminum Nutrition 0.000 claims description 2
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- 239000000312 peanut oil Substances 0.000 claims description 2
- 244000203593 Piper nigrum Species 0.000 claims 1
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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
-
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3472—Compounds of undetermined constitution obtained from animals or plants
-
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3544—Organic compounds containing hetero rings
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- 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
Abstract
The application relates to a production process of fermented bean curd and fermented bean curd powder, and the production process of the fermented bean curd comprises the following steps of S1: inoculating mixed strains containing actinomucor elegans and rhizopus oligosporus on the bean curd embryo, and performing early-stage fermentation; s2: after the early fermentation is finished, standing for 24-48h at 10-12 ℃ and 45-60% of humidity, then standing for 6-24h at 28-31 ℃ and 80-95% of humidity, circulating for 2-3 times, and performing hair pinching on the soybean curd embryo; s3: pickling; s4: soaking the bean curd embryo obtained in S3 in soup, and fermenting at 22-30 deg.C for 30-45 days. The method has the effects of improving the flavor, aroma and quality of the fermented bean curd and ensuring that the fermented bean curd has better production benefits. A fermented bean curd powder prepared by the production process of fermented bean curd according to any one of claims 1 to 7 comprises the following raw materials in parts by weight: 90-110 parts of preserved beancurd blocks, 5-10 parts of seasonings, 2-15 parts of oil materials and 10-30 parts of spices. The method has the effect of improving the flavor and aroma of the preserved beancurd powder.
Description
Technical Field
The application relates to the field of seasoning processing, in particular to a production process of fermented bean curd and fermented bean curd powder.
Background
The preserved beancurd is a cheese-shaped block product prepared by adding salt and wine into beancurd, and carrying out mold growing, embryo pickling and fermentation, is a nutritious protein fermented food, is rich in various amino acids, has unique delicate flavor and ester flavor, and is popular with people.
The fermented bean curd is prepared by taking soybeans as a main raw material, soaking, grinding the soybeans, boiling the soybeans, making blanks, fermenting in the early stage, plucking hairs, fermenting in the later stage and the like, and performing sealed fermentation. The main components of the beans are protein, fat, carbohydrate and the like, and the early fermentation is mainly the growth and propagation process of actinomucor elegans inoculated by the soybean curd embryo; pickling the embryos, wherein the salt can release enzymes in the mould mycelia; the later fermentation is mainly a process of decomposing protein in the bean curd embryo into substances such as peptide, amino acid and the like by utilizing various enzymes secreted by the actinomucor elegans to combine with the salt wine to generate complex biochemical reaction.
In the soup bases fermented at the later stage, the higher the alcohol content or the higher the salinity, the more obvious the inhibition on the protease action is, the longer the mature period of rotten pores is, but the salinity is reduced, and the white spot rate of the mature fermented bean curd is increased; the closer the fermentation temperature is to the optimal action temperature of a main fermentation system such as protease, the faster the hydrolysis speed is, and the shorter the post-fermentation time is; however, the fermented bean curd is lack of flavor when the hydrolysis speed of the fermentation substances is increased, so that how to improve the flavor, aroma and quality of the fermented bean curd and make the fermented bean curd have good production benefits is worthy of further research.
Disclosure of Invention
In order to improve the flavor, aroma and quality of fermented bean curd and enable the fermented bean curd to have good production benefits, the application provides a production process of fermented bean curd and fermented bean curd powder.
In a first aspect, the application provides a production process of fermented bean curd, which adopts the following technical scheme:
a production process of fermented bean curd comprises the following steps,
s1: inoculating mixed strains containing actinomucor elegans and rhizopus oligosporus on the soybean curd embryo, and performing early-stage fermentation;
s2: after the early fermentation is finished, standing for 24-48h at 10-12 ℃ and 45-60% of humidity, then standing for 6-24h at 28-31 ℃ and 80-95% of humidity, circulating for 2-3 times, and performing hair pinching on the soybean curd embryo;
s3: pickling the bean curd embryo obtained in the step S2 for 2-6 days by adopting a layered salting method, wherein the salt accounts for 10-12wt% of the weight of the bean curd embryo, washing the bean curd embryo by using 3-5wt% of saline water, and placing the bean curd embryo for 20-30 h;
s4: soaking the bean curd embryo obtained in S3 into soup, and fermenting at 22-30 deg.C for 30-45 days.
By adopting the technical scheme, the container is placed for 24-48h under the conditions of 10-12 ℃ and 45-60% of humidity, the container is in a low-temperature environment, is placed for 6-24h under the conditions of 28-31 ℃ and 80-95% of humidity, and is in a high-temperature environment, and one cycle of the low-temperature environment and one cycle of the high-temperature environment is formed; after early fermentation, hypha generated by the mixed strain can permeate into a bean curd embryo in a certain depth in certain amount under alternate low-temperature and high-temperature environments, a certain amount of protease is distributed inside and outside the bean curd embryo, the hydrolysis speed of inner and outer proteins in the bean curd embryo is consistent in the later fermentation process, the bean curd embryo can be quickly fermented into fermented bean curd with high inner and outer softness consistency, the production benefit is good, and the flavor, aroma and quality of the fermented bean curd are improved.
Optionally, the early-stage fermentation conditions include a fermentation temperature of 21-28 ℃, a fermentation time of 26-30h, and an air humidity control of 60-90%.
By adopting the technical scheme, under the condition, the mixed strains can enable the actinomucor elegans and the rhizopus oligosporus to better grow, hypha grows on the bean curd embryo to form soft, fine and tough skin membrane and accumulate a large amount of protease, and the flavor and aroma of the fermented bean curd are favorably improved.
Optionally, the mixed strain comprises the following components in a spore ratio of 1: (0.2-0.4) actinomucor elegans and rhizopus oligosporus.
By adopting the technical scheme, under the proportion and selection of the strain, the produced hypha can permeate into the soybean curd embryo by a certain depth in a certain amount, the hydrolysis speed of the internal and external proteins in the soybean curd embryo is relatively consistent, and the soybean curd embryo can be quickly fermented into fermented bean curd with relatively high internal and external softness consistency.
Optionally, the mixed strain comprises the following preparation steps: diluting the mixed strain with distilled water to obtain spore number of 1 × 107-1×108One strain per ml, and the inoculation amount of the mixed strain is 4-8wt% of the weight of the soybean curd germ.
By adopting the technical scheme, under the concentration and the inoculation amount, the inoculation amount is more beneficial to fermentation of the soybean curd germ.
Optionally, the soup comprises the following ingredients: 4-7wt% of salt, 12.5-13.5wt% of alcohol and 0.3-0.8wt% of antioxidant, and the soup comprises 5-8ml/L of glacial acetic acid.
By adopting the technical scheme, the excessive increase of the amino acid content can be effectively inhibited through the matching of the antioxidant, the glacial acetic acid, the alcohol and the salt with certain content, the white spots can be effectively inhibited, the after-fermentation can be carried out under lower salinity, and the fermentation speed is higher.
Optionally, the antioxidant is one or more of soybean isoflavone and tea polyphenol.
By adopting the technical scheme, the soybean isoflavone and the tea polyphenol are natural antioxidants, and can effectively inhibit the occurrence of white spots.
Optionally, the soup comprises the following preparation steps:
a1: steaming flour, cooling, adding 1-1.3L of water at normal temperature and 1-3g of yeast per 100g of flour, fermenting at 20-28 deg.C for 30-60min, wherein the water is red yeast water, and the red yeast water comprises the following preparation steps: grinding red yeast rice to obtain red yeast rice powder, adding 1000-1200g of clear water per 50g of red yeast rice powder, boiling, continuously boiling with slow fire for 5 minutes, and filtering to remove residues to obtain red yeast water;
a2: adding salt, wine, antioxidant and glacial acetic acid into the fermentation liquid obtained in step A1, and stirring well, wherein the wine can be one or more of yellow wine and Chinese liquor.
In a second aspect, the application provides a fermented bean curd powder, which adopts the following technical scheme:
a fermented bean curd powder, which is prepared by the production process of fermented bean curd according to any one of claims 1-7, and comprises the following raw materials in parts by weight: 90-110 parts of preserved beancurd blocks, 5-10 parts of seasonings, 2-15 parts of oil materials and 10-30 parts of spices.
By adopting the technical scheme, the fermented bean curd blocks are compounded with the seasonings, the oil materials and the spices, so that the obtained fermented bean curd powder is better in flavor.
Optionally, the seasoning includes one or more of white sugar and monosodium glutamate, the oil includes one or more of sesame oil and peanut oil, and the spice includes one or more of five spice powder, paprika powder, pepper powder and cumin powder.
By adopting the technical scheme, the fermented bean curd seasoning powder with various flavors can be obtained by taking the delicate flavor and the ester flavor of the fermented bean curd as main flavors under various combinations.
Optionally, the fermented bean curd powder comprises the following preparation steps:
b1: stirring the fermented bean curd blocks uniformly and filtering to obtain fermented bean curd sauce;
b2: adding seasonings, oil materials and spices into the fermented bean curd sauce, and carrying out colloid milling on the fermented bean curd sauce in a colloid mill to obtain a seasoning sauce;
b3: and (3) spray drying the flavoring paste which is subjected to the colloid milling and is obtained from the B2 to obtain fermented bean curd powder, wherein the spray inlet temperature is 150 ℃ and 350 ℃, and the spray outlet temperature is 60-120 ℃.
By adopting the technical scheme, the seasoning powder with various flavors, which takes the delicate flavor and ester flavor of the fermented bean curd as main flavors, of the fermented bean curd can be obtained by mixing the seasoning, the oil material and the spice in the fermented bean curd sauce, performing colloid milling and performing spray drying, and can be widely applied to bean products, sauced foods, baked foods, puffed foods, canned foods, leisure foods and the like.
In summary, the present application includes at least one of the following beneficial technical effects:
by setting the production process of the fermented bean curd and the soup bases, white spots are reduced, the salinity can be greatly reduced, the fermentation speed of the bean curd embryos is high, the consistency of the softness of the inside and the outside of the obtained fermented bean curd is high, the flavor and the quality of the fermented bean curd are improved, and the fermented bean curd has a good production benefit effect.
Detailed Description
The present application is described in further detail in conjunction with the following.
Glacial acetic acid, food grade, shandongxin (r) shun new materials, ltd;
soy isoflavones, food grade, cat # Yhskxz, manufactured by shandong nu-jun biotechnology limited;
tea polyphenols, food grade, the manufacturer is Xuzhou Fengrui Biotechnology limited;
actinomucor elegans, cat #: EY-987J, Specification: freeze-dried powder, brand: grinding in Shanghai;
rhizopus oligosporus, cat no: XY-WSW-1270, Specification: freeze-dried tube, brand: xuanya, a company of Shanghai Xuan Biotech, Inc.
Example 1
A production process of fermented bean curd comprises the following steps,
s1: inoculating a mixed strain containing actinomucor elegans and rhizopus oligosporus on a soybean curd embryo, and performing early-stage fermentation under the conditions of 21 ℃ of fermentation temperature, 30 hours of fermentation time and 60% of air humidity; wherein, the mixed strain comprises the following components according to the spore ratio of 1: 0.4 of actinomucor elegans and rhizopus oligosporus, wherein the mixed strain comprises the following preparation steps: diluting the mixed strain with distilled water to obtain spore number of 1 × 107One strain per ml, wherein the inoculation amount of the mixed strain is 8wt% of the weight of the soybean curd germ;
s2: after the early fermentation is finished, standing for 24h at 10 ℃ and 60% of humidity, then standing for 24h at 31 ℃ and 80% of humidity, circulating for 2 times, and performing hair pinching on the soybean curd embryo;
s3: pickling the bean curd embryo obtained in the step S2 for 6 days by adopting a layered salting method, wherein the salt is 10wt% of the weight of the bean curd embryo, washing the bean curd embryo by using 5wt% of saline water, and placing the bean curd embryo for 20 hours;
s4: soaking the soybean curd embryo obtained in S3 in soup, and performing late stage fermentation at 30 deg.C for 30 days.
The soup base comprises the following preparation steps:
a1: steaming flour, cooling, adding 1L of water and 3g of yeast into every 100g of flour, and fermenting at 20 ℃ for 60min, wherein the water is red yeast water which comprises the following preparation steps: grinding red yeast rice to obtain red yeast rice powder, adding 1000g of clear water into every 50g of red yeast rice powder, boiling, continuously boiling with soft fire for 5 minutes, and filtering to remove residues to obtain red yeast rice water;
a2: and B, adding salt, wine, an antioxidant and glacial acetic acid into the fermentation liquid obtained in the step A1, so that the soup base contains 4wt% of salt, 13.5wt% of alcohol and 0.3wt% of the antioxidant, and each liter of the soup base contains 8ml of glacial acetic acid, and the antioxidant is soybean isoflavone.
Example 2
The difference from example 1 is that:
s2: after the early fermentation is finished, standing for 32h at the temperature of 11 ℃ and the humidity of 50%, then standing for 12h at the temperature of 29 ℃ and the humidity of 90%, and circulating for 3 times to perform hair pinching on the soybean curd embryo;
s3: and (3) pickling the soybean curd embryo obtained in the step (S2) for 4 days by adopting a layered salting method, wherein the salt accounts for 11wt% of the weight of the soybean curd embryo, washing the soybean curd embryo by using 4wt% of saline water, and standing the soybean curd embryo for 24 hours.
S4: soaking the soybean curd embryo obtained in S3 in soup, and performing late stage fermentation at 25 deg.C for 32 days.
The soup base comprises the following preparation steps:
a1: steaming flour, cooling, adding 1.1L of water and 2g of yeast into every 100g of flour, and fermenting at 23 ℃ for 40min, wherein the water is red yeast water which comprises the following preparation steps: grinding red yeast rice to obtain red yeast rice powder, adding 1100g of clear water into every 50g of red yeast rice powder, boiling, continuously boiling with slow fire for 5 minutes, and filtering to remove residues to obtain the red yeast rice water.
In step A2, the antioxidant is soybean isoflavone and tea polyphenol at a weight ratio of 1: 1.
Example 3
The difference from example 1 is that:
s2: after the early fermentation is finished, standing for 48h at the temperature of 12 ℃ and the humidity of 45%, then standing for 6h at the temperature of 28 ℃ and the humidity of 95%, and circulating for 3 times to perform hair pinching on the soybean curd embryo;
s3: pickling the bean curd embryo obtained in the step S2 for 2 days by adopting a layered salting method, wherein the salt is 12wt% of the weight of the bean curd embryo, washing the bean curd embryo by using 3wt% of saline water, and placing the bean curd embryo for 30 hours;
s4: soaking the soybean curd embryo obtained in S3 in soup, and performing late stage fermentation at 22 deg.C for 45 days.
The soup base comprises the following preparation steps:
a1: steaming flour, cooling, adding 1.3L of water and 1g of yeast into every 100g of flour, fermenting at 28 ℃ for 30min, wherein the water is red yeast water, and the red yeast water comprises the following preparation steps: grinding red yeast rice to obtain red yeast rice powder, adding 1200g of clear water into every 50g of red yeast rice powder, boiling, continuously boiling with soft fire for 5 minutes, and filtering to remove residues to obtain the red yeast rice water.
Example 4
The difference from example 2 is that: the early-stage fermentation conditions are that the fermentation temperature is 23 ℃, the fermentation time is 28h, and the air humidity is controlled to be 75%.
Example 5
The difference from example 2 is that: the early fermentation conditions are that the fermentation temperature is 28 ℃, the fermentation time is 26h, and the air humidity is controlled to be 90%.
Example 6
The difference from example 4 is that: the mixed strain comprises the following components in a spore ratio of 1:0.3 of actinomucor elegans and rhizopus oligosporus, the mixed strain comprises the following preparation steps: diluting the mixed strain with distilled water to 5 × 10 of spore number7One strain per ml, and the inoculation amount of the mixed strain is 6wt% of the weight of the soybean curd germ.
Example 7
The difference from example 4 is that: the mixed strain comprises the following components in a spore ratio of 1: 0.2 of actinomucor elegans and rhizopus oligosporus, the mixed strain comprises the following preparation steps: diluting the mixed strain with distilled water to obtain spore number of 1 × 108One strain per ml, and the inoculation amount of the mixed strain is 4wt% of the weight of the soybean curd germ
Example 8
The difference from example 6 is that: salt, wine, antioxidant and glacial acetic acid are added into the fermentation liquid obtained in the step A1, so that the soup base contains 5.5wt% of salt, 13wt% of alcohol and 0.6wt% of antioxidant, and each liter of the soup base contains 6.5ml of glacial acetic acid.
Example 9
The difference from example 6 is that: salt, wine, antioxidant and glacial acetic acid are added into the fermentation liquid obtained in the step A1, so that the soup base contains 7wt% of salt, 12.5wt% of alcohol and 0.8wt% of antioxidant, and each liter of the soup base contains 5ml of glacial acetic acid.
Example 10
The difference from example 6 is that: salt and alcohol were added to the fermentation broth obtained in step a1 so that the soup contained 5.5wt% salt and 13wt% alcohol.
Example 11
Fermented bean curd powder prepared from the fermented bean curd block obtained in example 8 comprises the following preparation steps:
b1: stirring the fermented bean curd blocks uniformly and filtering to obtain fermented bean curd sauce;
b2: adding seasonings, oil materials and spices into the fermented bean curd sauce, wherein 90 parts of fermented bean curd blocks and 10 parts of seasonings comprise white sugar and monosodium glutamate in a weight ratio of 1:0.3, 2 parts of oil materials, namely sesame oil and 30 parts of spices, and the spices comprise pepper powder and chili powder in a weight ratio of 1:2, and carrying out colloid milling on the mixture in a colloid mill to obtain the seasoning sauce;
b3: and (3) spray drying the ground sauce obtained from B2 to obtain fermented bean curd powder, wherein the spray inlet temperature is 150 ℃, and the spray outlet temperature is 60 ℃.
Example 12
The difference from example 11 is that:
b2: adding seasonings, oil materials and spices into the fermented bean curd sauce, wherein 100 parts of fermented bean curd blocks and 6 parts of seasonings comprise white sugar and monosodium glutamate in a weight ratio of 1:0.3, 10 parts of oil materials, 10 parts of sesame oil and 20 parts of spices, and the spices comprise pepper powder and chili powder in a weight ratio of 1:2, and carrying out colloid milling on the mixture in a colloid mill to obtain the seasoning sauce;
b3: and (3) spray drying the ground flavoring paste obtained from the B2 to obtain fermented bean curd powder, wherein the spray inlet temperature is 300 ℃, and the spray outlet temperature is 90 ℃.
Example 13
The difference from example 11 is that:
b2: adding seasonings, oil materials and spices into the fermented bean curd sauce, wherein 110 parts of fermented bean curd blocks and 5 parts of seasonings comprise white sugar and monosodium glutamate in a weight ratio of 1:0.3, 15 parts of oil materials, namely sesame oil and 10 parts of spices, and the spices comprise pepper powder and chili powder in a weight ratio of 1:2, and carrying out colloid milling on the mixture in a colloid mill to obtain the seasoning sauce;
b3: and (4) spray drying the ground flavoring paste obtained from the B2 to obtain fermented bean curd powder, wherein the spray inlet temperature is 350 ℃, and the spray outlet temperature is 120 ℃.
Comparative example 1
The difference from example 8 is that: and (4) directly salting the bean curd embryo obtained in the step (S1) by a layered salting method.
Comparative example 2
The difference from example 8 is that: in step S1, only actinomucor elegans was inoculated on the soybean curd germ.
Comparative example 3
The method is commercially available: chunk fermented bean curd, brand: wanghe and, specification 340 g.
Comparative example 4
Commercially available: red-rot bean milk powder, manufactured by Yu food ingredients Co., Ltd. of Henan Tian.
Comparative example 5
The difference from example 11 is that:
b2: b1, carrying out colloid milling on the fermented bean curd sauce obtained in the step A to obtain seasoning sauce;
b3: and (4) spray drying the milled seasoning paste obtained from the step B2 to obtain fermented bean curd powder, and uniformly mixing the seasoning paste with seasonings, oil materials and spices.
Performance detection
Adopting SB/T10170-93 & lt fermented bean curd quality standard and inspection method & gt to perform sensory evaluation, selecting 30 evaluation teachers to evaluate the fermented bean curd of the examples 1-10 and the comparative examples 1-3, wherein the evaluation standards are shown in the table A, the 30 evaluation results are obtained by removing the highest score and the lowest score and then averaging, and the evaluation results are shown in the table 1; the fermented bean curd powders of examples 11 to 13 and comparative examples 4 to 5 were evaluated according to the evaluation criteria shown in Table B, and 30 evaluation results were obtained by taking the average value after the highest score and the lowest score were removed, and the evaluation results are shown in Table 2; after the end of the late fermentation, the fermented bean curds of examples 1 to 10 and comparative examples 1 to 3 were left at normal temperature for 1 year, the appearance of white spots in the next month was observed, and the appearance time thereof was recorded to Table 1.
Table a fermented bean curd grading standard table
| Item | Standard of merit | Score of full mark |
| Color | The surface is bright red or date redApricot yellow in color and section | 30 |
| Taste and smell | Delicious taste, palatable saltiness, special smell of red fermented bean curd and no peculiar smell | 40 |
| Tissue morphology | Regular block shape, uniform thickness, and fine texture | 20 |
| Impurities | No foreign visible impurities | 10 |
TABLE 1 evaluation results of fermented bean curd
| Scoring | Time of appearance of white spot | |
| Example 1 | 92 | Is not present |
| Example 2 | 94 | Is not present |
| Example 3 | 93 | Is not present |
| Example 4 | 95 | Is not present |
| Example 5 | 94 | Is not present |
| Example 6 | 96 | Is not present |
| Example 7 | 95 | Is not present |
| Example 8 | 99 | Is not present |
| Example 9 | 97 | Is not present |
| Example 10 | 91 | Month 7 |
| Comparative example 1 | 82 | Month 11 |
| Comparative example 2 | 88 | Month 12 |
| Comparative example 3 | 90 | Month 8 |
Table B fermented bean curd powder grading standard table
| Item | Standard of merit | Score of full mark |
| Color | Color is normal | 30 |
| Taste and smell | Has the original odor of the product and no peculiar smell | 40 |
| Tissue morphology | Dried, loose, uniform granular or powdery | 20 |
| Impurities | No foreign visible impurities | 10 |
TABLE 2 evaluation results of fermented bean curd powder
| Scoring | |
| Example 11 | 92 |
| Example 12 | 94 |
| Example 13 | 91 |
| Comparative example 4 | 89 |
| Comparative example 5 | 89 |
As can be seen from Table 1, in examples 1-12 and comparative example 3, the scores of examples 1-12 are significantly better than that of comparative example 3, so that the production process of fermented bean curd of the present application is superior.
In examples 1 to 3, the fermented bean curd obtained in example 2 had the highest score, and the fermented bean curd obtained in example 2 had a fine texture, and the center portion thereof had a uniform degree of fineness and a better flavor, so the process conditions of example 2 were better.
In examples 2 and 4 to 5, the fermented bean curd obtained in example 4 had the highest score and the better flavor, indicating that the early fermentation conditions in example 4 were better.
In examples 4 and 6 to 7, the fermented bean curd obtained in example 6 had the highest score, indicating that the ratio selection and the inoculation amount of the bacterial species are more excellent in example 6.
In examples 6 and 8 to 9, the fermented bean curd obtained in example 8 has the highest score, has better flavor, has no white spots for 1 year, and shows that the contents of salt, alcohol, antioxidant and glacial acetic acid in the soup base in example 8 are better. In examples 8 and 10, the score of the fermented bean curd obtained in example 8 is obviously better than that of the fermented bean curd obtained in example 10, and the date of white spots appearing in example 10 is earlier, which indicates that the contents of salt, alcohol, antioxidant and glacial acetic acid in the soup base in example 8 are better.
In example 8 and comparative example 1, the scores of the fermented bean curds obtained in comparative example 1 are obviously reduced, the flavors of the fermented bean curds obtained in comparative example 1 are crossed, and the fineness of the texture of the fermented bean curds is reduced, so that the production process of the application is better. In example 8 and comparative example 2, the scores of the fermented bean curds obtained in example 8 are better, which shows that the mixed strains are better selected in the application.
As can be seen from Table 2, in examples 11-13 and comparative example 4, the scores of examples 11-13 are obviously better than that of comparative example 4, especially in the taste and odor item score, the scores of examples 11-13 are obviously better than that of comparative example 4, and the formula and the process of the preserved bean curd powder are better.
In examples 11-13 and comparative example 5, the mixing steps of the seasonings, oil and spices are different, the scores of examples 11-13 are obviously better than that of comparative example 5 in the aspect of taste and smell, and the process of the preserved bean curd powder is better.
The above embodiments are preferred embodiments of the present application, and the protection scope of the present application is not limited by the above embodiments, so: all equivalent changes made according to the structure, shape and principle of the present application shall be covered by the protection scope of the present application.
Claims (5)
1. A production process of fermented bean curd is characterized by comprising the following steps: comprises the following steps of (a) carrying out,
s1: inoculating mixed strains containing actinomucor elegans and rhizopus oligosporus on a soybean curd embryo, and performing early fermentation under the conditions of fermentation temperature of 21-28 ℃, fermentation time of 26-30h and air humidity of 60-90%;
s2: after the early fermentation is finished, standing for 24-48h at 10-12 ℃ and 45-60% of humidity, then standing for 6-24h at 28-31 ℃ and 80-95% of humidity, circulating for 2-3 times, and performing hair pinching on the soybean curd embryo;
s3: pickling the bean curd embryo obtained in the step S2 for 2-6 days by adopting a layered salting method, wherein the salt accounts for 10-12wt% of the weight of the bean curd embryo, washing the bean curd embryo by using 3-5wt% of saline water, and placing the bean curd embryo for 20-30 h;
s4: soaking the bean curd embryo obtained in S3 in soup material, and fermenting at 22-30 deg.C for 30-45 days, wherein the soup material contains the following components: 4-7wt% of salt, 12.5-13.5wt% of alcohol and 0.3-0.8wt% of antioxidant, wherein the soup comprises 5-8ml/L of glacial acetic acid;
wherein, the mixed strain in the step S1 comprises the following steps of: (0.2-0.4) actinomucor elegans and rhizopus oligosporus; the mixed strain comprises the following preparation steps: diluting the mixed strain with distilled water to obtain spore number of 1 × 107-1×108One strain per ml, and the inoculation amount of the mixed strain is 4-8wt% of the weight of the soybean curd germ.
2. The production process of fermented bean curd according to claim 1, characterized in that: the antioxidant is one or more of soybean isoflavone and tea polyphenol.
3. The production process of fermented bean curd according to claim 1, characterized in that: the soup comprises the following preparation steps:
a1: steaming flour, cooling, adding 1-1.3L water and 1-3g yeast per 100g flour, and fermenting at 20-28 deg.C for 30-60 min;
a2: adding salt, alcohol, antioxidant and glacial acetic acid into the fermentation liquid obtained in the step A1.
4. A fermented bean curd powder prepared from fermented bean curd produced by the fermented bean curd production process according to any one of claims 1 to 3, characterized in that: the composite material comprises the following raw materials in parts by weight: 90-110 parts of preserved beancurd blocks, 5-10 parts of seasonings, 2-15 parts of oil materials and 10-30 parts of spices;
the fermented bean curd powder comprises the following preparation steps:
b1: stirring the fermented bean curd blocks uniformly and filtering to obtain fermented bean curd sauce;
b2: adding a seasoning, an oil material and a spice into the fermented bean curd sauce, and carrying out colloid milling in a colloid mill to obtain a seasoning sauce;
b3: and (3) spray drying the flavoring paste which is subjected to the colloid milling and is obtained from the B2 to obtain fermented bean curd powder, wherein the spray inlet temperature is 150 ℃ and 350 ℃, and the spray outlet temperature is 60-120 ℃.
5. A fermented bean curd powder according to claim 4, characterized in that: the flavoring comprises one or more of white sugar and monosodium glutamate, the oil comprises one or more of sesame oil and peanut oil, and the spice comprises one or more of five spice powder, Sichuan pepper powder, chili powder, pepper powder and cumin powder.
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