CN113826827A - Preparation method of whole fermented bean curd - Google Patents
Preparation method of whole fermented bean curd Download PDFInfo
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- CN113826827A CN113826827A CN202111081678.3A CN202111081678A CN113826827A CN 113826827 A CN113826827 A CN 113826827A CN 202111081678 A CN202111081678 A CN 202111081678A CN 113826827 A CN113826827 A CN 113826827A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/50—Fermented pulses or legumes; Fermentation of pulses or legumes based on the addition of microorganisms
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/40—Pulse curds
- A23L11/45—Soy bean curds, e.g. tofu
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
Abstract
The invention discloses a preparation method of whole fermented bean curd, which comprises the following steps: grinding: soaking soybean in water, washing, and draining; grinding the soybean milk into thick liquid, and separating the soybean milk from bean dregs; fermenting bean dregs: centrifuging the collected bean dregs, drying and autoclaving; cooling, inoculating aspergillus niger spore powder for fermentation; blank preparation: backfilling fermented bean dregs into soybean milk, stirring, boiling at high temperature, adding bittern, and cutting into blocks to obtain white blank; 4) pre-fermentation: spraying a mucor spore suspension on the white blank, and fermenting to mature white blank; pickling: separating the continuous hyphae on the blank, rubbing the blank open, adding salt, and pickling for 70-80 h; and (3) after-fermentation: bottling, pouring soup, sealing, and performing after-fermentation; has the advantages that: the bad taste of the bean dregs can be obviously reduced through microbial fermentation, a series of biological enzymes can be generated in the fermentation process, and the enzymes decompose cell walls, crude proteins and the like, so that bioactive substances such as polysaccharide, micromolecular amino acid and the like in cells are further released, and the nutritive value is improved.
Description
Technical Field
The invention belongs to the field of bean product processing, and particularly relates to a preparation method of whole fermented bean curd.
Background
Fermented bean curd, also called fermented bean curd, is a traditional fermented bean product in China. The fermented bean curd contains high-quality protein, amino acid and skin, and is rich in unsaturated fatty acid such as oleic acid and linoleic acid. The fermented bean curd uses soybeans as raw materials, has the advantages that the nutritive value is greatly improved after the fermented bean curd is fermented by mould and bacteria, flatulence factors, beany flavor and bitter taste are eliminated, the characteristics of plant protein of the fermented bean curd are changed, the fermented bean curd is endowed with a unique flavor, and the fermented bean curd is popular among the masses due to delicious taste, rich nutrition, high quality and low price, and is a common seasoning.
Traditional bean products are affected by the functional properties of soy protein and require deslagging in both wet and dry processes. The bean dregs not only contain a large amount of cellulose and crude protein, but also contain physiological active ingredients such as soybean polysaccharide, soybean isoflavone and the like, but because the bean dregs have too high water content, are difficult to store and are easy to rancidity and stink, not only is soybean resource waste caused, but also additional workload and environmental pressure are brought to the subsequent treatment of the bean dregs. However, the research on the resource utilization of the bean dregs mainly focuses on the aspects of preparing the feed and biomass energy, from the perspective of enterprises, the prepared feed has low added value, the production process of the biomass energy is limited and difficult to industrialize, the bean dregs are directly backfilled into the soybean milk, the prepared whole fermented bean curd has rough mouthfeel, and although the yield is improved, the mouthfeel is poor.
Disclosure of Invention
The invention aims to provide a method for preparing whole fermented bean curd in order to reduce the waste of bean dreg resources and improve the taste and the nutritional value of the whole fermented bean curd.
A preparation method of whole fermented bean curd comprises the following steps:
1) grinding: soaking soybean in water for 12-20 hr; after soaking, washing and draining; grinding the soybean milk into thick liquid, and separating the soybean milk from bean dregs;
2) fermenting bean dregs: centrifuging the collected bean dregs, drying and autoclaving; cooling, inoculating aspergillus niger spore powder for fermentation;
3) blank preparation: backfilling fermented bean dregs into soybean milk, stirring, boiling at high temperature, adding bittern, and cutting into blocks to obtain white blank;
4) pre-fermentation: spraying a mucor spore suspension on the white blank, fermenting for 3-5 days at the temperature of 20-35 ℃, and fermenting to obtain a mature white blank;
5) pickling: separating the continuous hyphae on the blank, rubbing the blank open, adding salt, and pickling for 70-80 h;
6) and (3) after-fermentation: bottling, pouring soup, sealing, and performing after-fermentation; obtaining a whole fermented bean curd added with fermented bean dregs;
the mucor is mucor quinqueforti;
the Aspergillus niger is hi 3.042;
the addition amount of the Aspergillus niger is 0.5-1%, the fermentation temperature is 25-35 ℃, and the optimal fermentation time is 72-90 h;
the addition amount of the Aspergillus niger is 0.8%, the fermentation temperature is 35 ℃, and the most suitable fermentation time is 72 hours;
the concentration of the mucor quinquefortis spore suspension is 104-106/mL;
the humidity of the primary fermentation is 75-95%;
the salting is carried out by adding salt to 18 Baume degrees.
The aspergillus niger whole-bean fermented bean curd is prepared by fermenting bean dregs fermented by aspergillus niger and soybean milk together.
The invention provides a preparation method of whole fermented bean curd, which comprises the following steps: 1) grinding: soaking soybean in water for 12-20 hr; after soaking, washing and draining; grinding the soybean milk into thick liquid, and separating the soybean milk from bean dregs; 2) fermenting bean dregs: centrifuging the collected bean dregs, drying and autoclaving; cooling, inoculating aspergillus niger spore powder for fermentation; 3) blank preparation: backfilling fermented bean dregs into soybean milk, stirring, boiling at high temperature, adding bittern, and cutting into blocks to obtain white blank; 4) pre-fermentation: spraying a mucor spore suspension on the white blank, fermenting for 3-5 days at the temperature of 20-35 ℃, and fermenting to obtain a mature white blank; 5) pickling: separating the continuous hyphae on the blank, rubbing the blank open, adding salt, and pickling for 70-80 h; 6) and (3) after-fermentation: bottling, pouring soup, sealing, and performing after-fermentation; obtaining a whole fermented bean curd added with fermented bean dregs; has the advantages that: the bad taste of the bean dregs can be obviously reduced through microbial fermentation, a series of biological enzymes can be generated in the fermentation process, and the enzymes decompose cell walls, crude proteins and the like, so that bioactive substances such as polysaccharide, micromolecular amino acid and the like in cells are further released, and the nutritive value is improved. Aspergillus niger is a nontoxic Aspergillus fungus, and can produce cellulase, pectinase, xylanase and other enzyme systems in the fermentation process, act on cell walls, and release soluble monosaccharide, organic acid and other bioactive substances. The bean dregs fermented by the aspergillus niger are backfilled into the soybean milk to prepare the fermented bean curd, the yield is not increased, the bad taste of the whole fermented bean curd is improved, and the fermented bean curd has higher nutritive value compared with the traditional bean products and is more beneficial to human body digestion and absorption.
Drawings
FIG. 1 macroscopic view of Aspergillus niger whole fermented bean curd;
FIG. 2 is a macroscopic view of the hydrolyzed bean dregs whole fermented bean curd;
FIG. 3 is a macroscopic view of a traditional fermented bean curd;
FIG. 4 scanning electron micrograph of Aspergillus niger fermented bean curd;
FIG. 5 is a scanning electron microscope image of hydrolyzed bean dregs whole fermented bean curd;
FIG. 6 is a scanning electron micrograph of a conventional fermented bean curd.
Detailed Description
Example 1A method for preparing Whole fermented bean curd
A preparation method of whole fermented bean curd comprises the following steps:
1. grinding: selecting full-grain soybeans without mildew and impurities as raw materials, soaking the soybeans in water at a ratio of 1:5 for 16 h; in the soaking process, replacing soaking water every 5h, washing soaked soybeans for a plurality of times by using clean water, and draining; grinding the soybean milk by 9 times of water, grinding the soybean milk for 3 times by a grinding machine, and separating the soybean milk from the bean dregs for later use;
2. fermenting bean dregs: centrifugally drying the collected bean dregs, and sterilizing by using an autoclave at the temperature of 121 ℃ for 20 min; uniformly mixing the bean dregs after sterilization and temperature reduction with Aspergillus niger spore powder (hi 3.042, the content of viable bacteria is more than or equal to 150 hundred million/g), putting into an incubator, and performing solid state fermentation; the addition amount of Aspergillus niger is 0.8%, the fermentation temperature is 35 ℃, and the fermentation time is 72 h;
3. blank preparation: the fermented bean dregs generate partial tissue fluid, are seriously caked, are crushed by a crusher, are fully backfilled into the soybean milk and are uniformly stirred, the temperature of the soybean milk mixed solution is heated to more than 92 ℃, the soybean milk mixed solution lasts for five minutes, and brine adding is carried out; when the soybean milk is formed with solids, performing squatting; after 10 min, putting the uncongealed tofu into a mould frame for pressing and shaping; cutting the formed bean curd into white blanks of 3 cm x 3 cm x 2 cm;
backfilling to soybean milk, boiling at high temperature, adding bittern, and cutting into blocks to obtain white blank;
4. pre-fermentation: spraying a Mucor pentosaceus spore suspension with the concentration of 104-106 pieces/mL on the white blank, and performing primary fermentation, wherein the primary fermentation is performed for 3 days under the conditions of the temperature of 30 ℃ and the humidity of 90%, the white blank is fermented to be mature, the pili are dense and white, and the length of hyphae is 0.5-1 cm;
5. pickling: separating the continuous hyphae on the blank, rubbing the blank open, putting the blank in a container in order, adding a layer of salt to each layer of bean curd to ensure balanced salinity (salinity of 18 baume degrees), and pickling for 72 hours;
6. and (3) after-fermentation: bottling, pouring soup, sealing, and fermenting at room temperature at 28 deg.C for 60 days; obtaining the whole fermented bean curd added with the fermented bean dregs.
Example 2A method for preparing Whole fermented bean curd
A preparation method of whole fermented bean curd comprises the following steps:
1. grinding: selecting full-grain soybeans without mildew and impurities as raw materials, soaking the soybeans in water at a ratio of 1:5 for 16 h; in the soaking process, replacing soaking water every 5h, washing soaked soybeans for a plurality of times by using clean water, and draining; grinding the soybean milk by 9 times of water, grinding the soybean milk for 3 times by a grinding machine, and separating the soybean milk from the bean dregs for later use;
2. fermenting bean dregs: centrifugally drying the collected bean dregs, and sterilizing by using an autoclave at the temperature of 121 ℃ for 20 min; uniformly mixing the bean dregs after sterilization and temperature reduction with Aspergillus niger spore powder (hi 3.042, the content of viable bacteria is more than or equal to 150 hundred million/g), putting into an incubator, and performing solid state fermentation; the addition amount of Aspergillus niger is 1%, the fermentation temperature is 30 ℃, and the fermentation time is 80 h;
3. blank preparation: the fermented bean dregs generate partial tissue fluid, are seriously caked, are crushed by a crusher, are fully backfilled into the soybean milk and are uniformly stirred, the temperature of the soybean milk mixed solution is heated to more than 92 ℃, the soybean milk mixed solution lasts for five minutes, and brine adding is carried out; when the soybean milk is formed with solids, performing squatting; after 10 min, putting the uncongealed tofu into a mould frame for pressing and shaping; cutting the formed bean curd into white blanks of 3 cm x 3 cm x 2 cm;
4. pre-fermentation: spraying a Mucor pentosaceus spore suspension with the concentration of 104-106/mL on the white blank, and performing primary fermentation, wherein the primary fermentation is performed for 5 days under the conditions of the temperature of 20 ℃ and the humidity of 95%, the white blank is fermented to be mature, the pili are dense and white, and the length of hyphae is 0.5-1 cm;
5. pickling: separating the continuous hyphae on the blank, rubbing the blank open, putting the blank in a container in order, adding a layer of salt to each layer of bean curd to ensure balanced salinity (salinity of 18 baume degrees), and pickling for 72 hours;
6. and (3) after-fermentation: bottling, pouring soup, sealing, and fermenting at room temperature at 28 deg.C for 60 days; obtaining the whole fermented bean curd added with the fermented bean dregs.
Example 3A method for preparing Whole fermented bean curd
A preparation method of whole fermented bean curd comprises the following steps:
1. grinding: selecting full-grain soybeans without mildew and impurities as raw materials, soaking the soybeans in water at a ratio of 1:5 for 16 h; in the soaking process, replacing soaking water every 5h, washing soaked soybeans for a plurality of times by using clean water, and draining; grinding the soybean milk by 9 times of water, grinding the soybean milk for 3 times by a grinding machine, and separating the soybean milk from the bean dregs for later use;
2. fermenting bean dregs: centrifugally drying the collected bean dregs, and sterilizing by using an autoclave at the temperature of 121 ℃ for 20 min; uniformly mixing the bean dregs after sterilization and temperature reduction with Aspergillus niger spore powder (hi 3.042, the content of viable bacteria is more than or equal to 150 hundred million/g), putting into an incubator, and performing solid state fermentation; the addition amount of Aspergillus niger is 0.5%, the fermentation temperature is 30 ℃, and the fermentation time is 90 h;
3. blank preparation: the fermented bean dregs generate partial tissue fluid, are seriously caked, are crushed by a crusher, are fully backfilled into the soybean milk and are uniformly stirred, the temperature of the soybean milk mixed solution is heated to more than 92 ℃, the soybean milk mixed solution lasts for five minutes, and brine adding is carried out; when the soybean milk is formed with solids, performing squatting; after 10 min, putting the uncongealed tofu into a mould frame for pressing and shaping; cutting the formed bean curd into white blanks of 3 cm x 3 cm x 2 cm;
4. pre-fermentation: spraying a Mucor pentosaceus spore suspension with the concentration of 104-106 pieces/mL on the white blank, and performing primary fermentation, wherein the primary fermentation is performed for 3 days under the conditions of the temperature of 35 ℃ and the humidity of 75%, the fermented white blank is mature, the pili are dense and white, and the length of hyphae is 0.5-1 cm;
5. pickling: separating the continuous hyphae on the blank, rubbing the blank open, putting the blank in a container in order, adding a layer of salt to each layer of bean curd to ensure balanced salinity (salinity of 18 baume degrees), and pickling for 72 hours;
6. and (3) after-fermentation: bottling, pouring soup, sealing, and fermenting at room temperature at 28 deg.C for 60 days; obtaining the whole fermented bean curd added with the fermented bean dregs.
Example 4A method for preparing fermented whole bean curd with hydrolyzed bean dregs
A preparation method of whole fermented bean curd comprises the following steps:
1. grinding: selecting full-grain soybeans without mildew and impurities as raw materials, soaking the soybeans in water at a ratio of (1: 5) for 16 h; in the soaking process, replacing soaking water every 5h, washing soaked soybeans for a plurality of times by using clean water, and draining; grinding the soybean milk by using water of which the amount is 9 times that of the soybean milk, coarsely grinding the soybean milk for 3 times by using a pulping machine, and separating the soybean milk from bean dregs for later use;
2. and (3) treating the bean dregs: centrifugally drying the collected bean dregs, and hydrolyzing the bean dregs with cellulase at 50 ℃ for 3.5h, wherein the enzyme addition amount is 2.5% of the dry substance of a substrate;
3. blank preparation: backfilling the processed bean dregs to soybean milk, uniformly stirring, adding cellulase, performing enzymolysis for 3.50 h, heating the soybean milk mixed solution to above 92 ℃ for five minutes, and performing brine adding; when the soybean milk is formed with solids, performing squatting; after 10 min, putting the uncongealed tofu into a mould frame for pressing and shaping; cutting the formed bean curd into white blanks of 3 cm x 3 cm x 2 cm;
4. pre-fermentation: spraying a Mucor pentosaceus spore suspension with the concentration of 104-106 pieces/mL on the white blank, and performing primary fermentation, wherein the primary fermentation is performed for 3 days under the conditions of the temperature of 35 ℃ and the humidity of 75%, the fermented white blank is mature, the pili are dense and white, and the length of hyphae is 0.5-1 cm;
5. pickling: separating the continuous hyphae on the blank, rubbing the blank open, putting the blank in a container in order, adding a layer of salt to each layer of bean curd to ensure balanced salinity (salinity of 18 baume degrees), and pickling for 72 hours;
6. and (3) after-fermentation: bottling, pouring soup, sealing, and fermenting at room temperature at 28 deg.C for 60 days; obtaining the whole fermented bean curd added with the fermented bean dregs.
Example 5A method for preparing fermented whole bean curd containing bean dregs
A preparation method of whole fermented bean curd comprises the following steps:
1. grinding: selecting full-grain soybeans without mildew and impurities as raw materials, soaking the soybeans in water at a ratio of (1: 5) for 16 h; in the soaking process, replacing soaking water every 5h, washing soaked soybeans for a plurality of times by using clean water, and draining; grinding the soybean milk by using water of which the amount is 9 times that of the soybean milk, coarsely grinding the soybean milk for 3 times by using a pulping machine, and separating the soybean milk from bean dregs for later use;
2. and (3) treating the bean dregs: centrifuging the collected bean dregs, spreading the bean dregs in a hot air drying box at 65 ℃ until the thickness is about 1cm, drying the bean dregs to about 15 percent of moisture, and crushing the bean dregs by a crusher and sieving the bean dregs with a 40-mesh sieve;
3. blank preparation: backfilling the processed bean dregs to soybean milk, uniformly stirring, heating the soybean milk mixed solution to more than 92 ℃ for five minutes, and performing brine adding; when the soybean milk is formed with solids, performing squatting; after 10 min, putting the uncongealed tofu into a mould frame for pressing and shaping; cutting the formed bean curd into white blanks of 3 cm x 3 cm x 2 cm;
4. pre-fermentation: spraying a Mucor pentosaceus spore suspension with the concentration of 104-106 pieces/mL on the white blank, and performing primary fermentation, wherein the primary fermentation is performed for 3 days under the conditions of the temperature of 35 ℃ and the humidity of 75%, the fermented white blank is mature, the pili are dense and white, and the length of hyphae is 0.5-1 cm;
5. pickling: separating the continuous hyphae on the blank, rubbing the blank open, putting the blank in a container in order, adding a layer of salt to each layer of bean curd to ensure balanced salinity (salinity of 18 baume degrees), and pickling for 72 hours;
6. and (3) after-fermentation: bottling, pouring soup, sealing, and fermenting at room temperature at 28 deg.C for 60 days; obtaining the whole fermented bean curd added with the fermented bean dregs.
Example 6 quality characteristics testing
Comparing the quality characteristics of the whole fermented bean curds prepared in examples 1, 4 and 5 with those of conventional fermented bean curds sold in the market; hereinafter, the preparation of fermented bean curd in example 1 is aspergillus niger whole fermented bean curd, the preparation of fermented bean curd in example 4 is hydrolyzed bean dregs whole fermented bean curd, and the preparation of fermented bean curd in example 5 is ultramicro-pulverization whole fermented bean curd.
1. Basic nutrient components
The basic nutrient components of the four fermented bean curds are compared as shown in the table 1. The protein content of the aspergillus niger whole fermented bean curd added with the aspergillus niger fermented bean dregs is not large compared with the protein content of the traditional fermented bean curd; the water content of the fermented bean curd added with the aspergillus niger fermented bean dregs or the enzymolysis bean dregs is improved compared with that of the traditional fermented bean curd, the relation with the addition of the bean dregs is close, the water holding capacity of the bean dregs is strong, the water content of the aspergillus niger fermented whole bean curd and the fermented whole bean curd is higher than that of the traditional fermented bean curd due to the addition of the bean dregs, and the research result is consistent with Chengjie research results on the influence of changing the particle size of dietary fibers on physical properties. The inorganic salt (recorded as Na) not only provides salty taste in the fermented bean curd fermentation process, but also prevents the fermented bean curd from being infected by mixed bacteria, and the contents of the inorganic salt in the three types of fermented bean curd are higher. The carbohydrate content and the oil content of the Aspergillus niger whole-bean fermented bean curd are lower than those of the traditional fermented bean curd, and the nutrient components are influenced mainly by the manufacturing raw materials of the fermented bean curd and the microorganisms participating in fermentation. The contents of vitamin D3 and beta-tocopherol in the Aspergillus niger whole fermented bean curd are higher than those of the whole fermented bean curd and the traditional fermented bean curd, and the content of delta-tocopherol is higher than that of the traditional fermented bean curd. Compared with the whole fermented bean curd, the Aspergillus niger whole fermented bean curd is closest to the traditional fermented bean curd in the basic nutritional components and has higher physiological activity.
Table 1 four humus milk six basic nutrients (n = 3)
Table 2 four humus six basic nutrients (n = 3)
2. Macro and micro structure
In order to better explore the difference in texture between aspergillus niger whole-bean fermented bean curd, hydrolyzed bean dreg whole-bean fermented bean curd and traditional fermented bean curd, the macrostructure and microstructure of the three fermented bean curds are compared, so that the structure and the texture are related. Studies have shown that the structure formed by globulin exists as a free aggregate of molecules and as a structure aggregated in the form of beads.
As a result: as is apparent from FIGS. 1 and 3, the Aspergillus niger whole fermented bean curd has smooth surface and compact tissue state compared with the conventional fermented bean curd, and FIG. 2 shows that the hydrolyzed bean dregs whole fermented bean curd has rough surface, holes and loose tissue state.
The microstructure results are shown in FIGS. 4-6; as can be seen from the figure, the three-dimensional structure of the Aspergillus niger whole fermented bean curd (figure 4) is completely destroyed under the hydrolysis action of various enzyme systems, no visible bean dreg fiber exists, the structure is excellent, and the decomposition effect of the Aspergillus niger on the bean dreg crude fiber is very excellent, which is similar to the microstructure of the traditional fermented bean curd (figure 6); while the coarse fibers of the soybean residue are clearly seen in FIG. 5, it is seen that the undegraded cellulose particles are more and the structure is coarser. Consistent with macroscopic observations.
3. Texture characteristics
The differences of the texture characteristics of the Aspergillus niger whole-bean fermented bean curd and the traditional fermented bean curd are shown in Table 3. The texture characteristics of the three fermented bean curds show significant difference (p < 0.05); the elasticity and cohesion of the Aspergillus niger whole fermented bean curd are slightly higher than those of the traditional fermented bean curd, and the hardness, adhesiveness and chewiness of the Aspergillus niger whole fermented bean curd are obviously higher than those of the traditional fermented bean curd and the whole fermented bean curd. The aspergillus niger whole fermented bean curd has excellent texture characteristics, mainly because polysaccharide substances generated after bean dregs are fermented by the aspergillus niger and protein in the fermented bean curd generate covalent bonds and non-covalent bonds; the covalent bonds result in a protein-polysaccharide compound with higher thermal stability, and the non-covalent bonds produce coacervates that alter the texture of the fermented bean curd. This is consistent with the results of the studies of Zhao Haibo et al on soy protein-based gel systems, where polysaccharides play an important role in influencing the structure and texture of the complex gels in which they are located. Therefore, the aspergillus niger whole-bean fermented bean curd is structurally changed due to the polysaccharide, particularly, the high hardness of the aspergillus niger whole-bean fermented bean curd ensures that the block shape of the product is complete during transportation, and the customer experience is indirectly improved; moreover, the quality and structure characteristics of the Aspergillus niger whole fermented bean curd are close to or even superior to those of the traditional fermented bean curd according to an SEM image and texture data.
TABLE 3 texture Properties of the three fermented bean curd products (n = 3)
4. Yield of finished products
Table 4 compares the yield of the three types of fermented bean curds, and it can be seen from the table that the yield of the whole fermented bean curd is the highest, and the yield of the aspergillus niger fermented whole fermented bean curd added with the aspergillus niger fermented bean dregs is also improved by 10%, compared with the traditional fermented bean curd, the yield of the aspergillus niger fermented whole fermented bean curd and the whole fermented bean curd is obviously improved, and for future processing of food, the use efficiency of the bean dregs is improved, the environmental pollution is reduced, and the enterprise profit is increased.
5. Water binding capacity
From table 5, it can be seen that the traditional preserved beancurd has the best water binding capacity and the whole preserved beancurd has the worst water binding capacity, while the aspergillus niger whole preserved beancurd has the water binding capacity close to that of the traditional preserved beancurd, and the difference between the whole preserved beancurd and the traditional preserved beancurd is mainly due to the addition of the bean dregs. The water holding capacity of the bean dregs can fix the water in the white blank; the difference is generated after fermentation, bean dregs are added into the aspergillus niger whole fermented bean curd and the whole fermented bean curd, but the water retention is far from each other, and the main reason is that the bean dregs added into the aspergillus niger whole fermented bean curd belong to modified bean dregs fermented by a microbiological method, so that the water retention of the aspergillus niger fermented bean curd is improved by nearly one time compared with that of the whole fermented bean curd; the bean dregs added in the whole fermented bean curd are not modified, so the water binding capacity of the fermented bean curd is low; from SEM picture, it can be seen that microstructure particles of Aspergillus niger whole fermented bean curd are obviously increased and decreased to be compact honeycomb shape, the bean dregs are modified to be high-purity dietary fibers, the fiber particles are smaller, the fiber content is higher, so that the water retention is better, and the surface of the whole fermented bean curd is larger fiber particles, so that the water retention is not greatly improved; from the texture data, the hardness, the chewiness and the viscosity of the Aspergillus niger whole fermented bean curd are superior to those of the whole fermented bean curd, which shows that the texture characteristics of the modified bean dregs are far superior to those of the unmodified bean dregs; this is consistent with the higher water-holding capacity and higher viscosity exhibited by the smaller particle size and larger specific surface area of HPIDF of lubo studies.
6. Content of volatile flavor substances
The aroma of the fermented bean curd is an important sensory index and determines the quality of the fermented bean curd, and the aroma depends on the components of volatile flavor substances, and is generally influenced by factors such as raw materials, microorganisms, production processes, processing environments and the like. From table 6, 77 volatile substances of the 3 fermented bean curds are determined by the SDE-GC-MS method, and 39 substances of the aspergillus niger whole fermented bean curds are detected, wherein 4 alcohols, 5 hydrocarbons, 10 lipids, 3 acids, 9 aldehydes, 1 ketone, 2 phenols, 1 terpene and 4 other substances are included, wherein the lipids account for 25.64% of the total number of the flavor substances, the hydrocarbons account for 12.82%, the alcohols account for 10.26% and the acids account for 7.69%; 40 substances are detected from the whole fermented bean curd, wherein 4 alcohol substances, 5 hydrocarbon substances, 15 lipid substances, 2 acid substances, 7 aldehyde substances, 3 ketone substances, 1 phenol substance, 1 terpene substance and 2 other substances are detected, wherein the lipid substance accounts for 37.5 percent of the total number of the flavor substances, the hydrocarbon substance accounts for 12.5 percent, the alcohol substance accounts for 10 percent and the ketone substance accounts for 7.5 percent; 40 substances are detected in the traditional preserved beancurd, wherein 3 alcohol substances, 11 hydrocarbon substances, 12 lipid substances, 3 acid substances, 7 aldehyde substances, 1 ketone substance, 1 phenol substance, 1 ether substance and 1 other substance are detected, and the lipid accounts for 30 percent of the total number of the types of the flavor substances, 27.5 percent of the hydrocarbon substances, 17.5 percent of the aldehyde substances and 7.5 percent of the alcohol substances.
In the fermented bean curd, hydrocarbon substances mainly come from decomposition of fat and addition of seasonings, and the fragrance of hydrocarbon is not obvious, so that the flavor of the fermented bean curd is not greatly improved. The lipid substance is produced by esterification reaction in the fermentation process of the fermented bean curd, and can endow the fermented bean curd with flower fragrance and fruit fragrance. As can be seen from FIG. 2, the contents of lipid substances in the three fermented bean curds are high, and the lipids detected by the three fermented bean curds mainly comprise ethyl octanoate, ethyl hexadecanoate, (Z, Z) -9, 12-octadecadienoic acid ethyl ester, ethyl oleate, ethyl stearate and the like, which form the main flavors of the fermented bean curds.
7. Total dietary fiber content
The dietary fiber has multiple physiological functions of controlling weight, adsorbing heavy metals, improving immunity, reducing blood sugar and blood fat and the like. It can be seen from table 7 that under the same fermentation conditions, the content of dietary fiber in the conventional fermented bean curd is the least, while the content of dietary fiber in the aspergillus niger fermented whole fermented bean curd added with aspergillus niger fermented bean dregs is slightly lower than that of the whole fermented bean curd, the main reason is that the bean dregs of the aspergillus niger fermented whole fermented bean curd are modified bean dregs, most of insoluble dietary fiber of the aspergillus niger fermented whole fermented bean curd is decomposed by a microbiological method and is converted into soluble dietary fiber, and when a fermented bean curd white blank is manufactured, part of soluble cellulose is lost together with yellow serous water due to failure of timely combining with soybean protein, so that the content of dietary fiber in the aspergillus niger fermented whole fermented bean curd is slightly lower than that of the whole fermented bean curd. However, under the condition of the same intake, the aspergillus niger whole fermented bean curd contains the modified dietary fiber, so that the nutritional value and the absorption capacity of the aspergillus niger whole fermented bean curd are higher than those of the whole fermented bean curd.
8. Amino acid composition and analysis
The four types of fermented bean curd amino acid compositions are shown in table 8, the three types of fermented bean curd have very obvious difference, the traditional fermented bean curd is higher than the aspergillus niger fermented whole bean curd and the fermented whole bean curd in terms of amino acid composition, the reason is that the protein content of the fermented whole bean curd and the aspergillus niger fermented whole bean curd is slightly lower than that of the traditional fermented bean curd due to the addition of bean dregs, the content of amino acid under the action of various enzyme systems is influenced in the post-fermentation process, but the amino acid composition of the aspergillus niger fermented whole bean curd is very close to that of the traditional fermented bean curd, and the difference in flavor is not large.
9. Soybean oligosaccharide content
The soybean oligosaccharide is not degraded by gastric acid and enzyme, and has physiological functions of improving intestinal flora, lowering blood pressure, reducing blood lipid, regulating immunity, etc. From 9, no soybean oligosaccharide was detected in any of the three types of fermented bean curds.
10. Content of Soyasaponin
The soyasaponin has antioxidant, antitumor, antithrombotic, blood lipid reducing, and weight reducing effects. According to the research on soyasaponin by chen limonite, soyasaponin is soluble in water and easily soluble in hot water. During the process of making the white blank, through the working procedures of boiling the soybean milk at high temperature, marinating, making the blank and the like, part of the soyasaponin is lost along with the soybean milk. According to the analysis of the conversion of the ingredients of the fermented soybean by linyumin, the enzymes produced by the microorganisms in the fermentation process hydrolyze various glycosidic bonds, and the glycosyl saponins are converted into low-sugar chain saponins and even possibly into other substances. In the preparation of the aspergillus niger whole-bean fermented bean curd, as aspergillus niger is used for fermenting bean dregs, enzyme systems are relatively rich, so that the possibility of converting soyasaponin into other substances is high, and the content is low; the Aspergillus niger whole fermented bean curd, the whole fermented bean curd and the traditional fermented bean curd have different bean dreg removing treatment modes and the other conditions are consistent, so the contents of the soybean saponins in the whole fermented bean curd and the traditional fermented bean curd are basically the same. Compared with the black bean which is subjected to the comparison of the study, the content of the soybean saponin is relatively reduced before and after the fermentation, which shows that except part of the saponin is dissolved out, the results of converting some saponin components into other substances are consistent. These two reasons cause the soyasaponin content of aspergillus niger whole fermented bean curd to be significantly lower than that of whole fermented bean curd and traditional fermented bean curd.
11. Soybean isoflavone content
Soy isoflavones exist primarily as glycosides and free aglycones. The soybean isoflavone has effects in preventing cancer and reducing calcium loss. During the fermentation process, the combined soybean isoflavone is converted into soybean isoflavone aglycone under the action of glycosidase secreted by mucor. As can be seen from table 11, no daidzin, glycitein, and genistin were detected, which is consistent with the results of conversion of only glycosides and aglycones, which were found by measuring the contents of isoflavone glycosides, aglycones, and total flavonoids before and after fermentation of fermented soybeans using HPLC, such as tensinamine, and the like, that the contents of daidzin and genistin were decreased, the contents of daidzein and genistein were increased, and the isoflavone components were not converted into other substances. The action effect of the glycosidase on the three fermented bean curds is thorough, and the glycosidic substances are all converted into the aglyconic substances. The soybean isoflavone in the three kinds of fermented bean curd consists of daidzein, genistein and glycitein aglycone; the traditional preserved beancurd has the highest content of soybean isoflavone.
12. In vitro digestibility of proteins
The digestibility of protein is the degree of digestion and enzymolysis of food protein, and is an important index for evaluating the nutritional value of food, and the higher the digestibility of food protein is, the more thoroughly the protein is digested and absorbed, and the higher the nutritional value of food is. As can be seen from table 12, the protein digestibility of the conventional fermented bean curd is the lowest, while the protein digestibility of the aspergillus niger whole fermented bean curd is higher than that of the conventional fermented bean curd, probably because the fermented bean curd prepared from the bean dregs after aspergillus niger fermentation is added, and the generated substances such as saccharides and the like and the finely-divided cellulose increase the binding sites of digestive enzymes and soybean protein, so that the progress of the enzymolysis reaction is promoted, and the protein digestibility of the aspergillus niger whole fermented bean curd is improved.
In conclusion, the aspergillus niger whole-bean fermented bean curd added with aspergillus niger fermented bean dregs has better texture than whole-bean fermented bean curd by adding modified bean dregs; and the content of cellulose and the yield of aspergillus niger whole fermented bean curd are slightly lower than those of the whole fermented bean curd, but the aspergillus niger fermented bean curd is closer to the traditional fermented bean curd in terms of nutrition absorption capacity, flavor substance content and taste. The data show that the Aspergillus niger whole-bean fermented bean curd can be used as a new product for replacing the traditional fermented bean curd, solves the problems of massive accumulation, putrefaction and low-value utilization of fresh bean dregs in bean product enterprises, has the value of further development or expanded production, and provides a way for high-value processing of the bean dregs.
Claims (9)
1. A preparation method of whole fermented bean curd comprises the following steps:
1) grinding: soaking soybean in water for 12-20 hr; after soaking, washing and draining; grinding the soybean milk into thick liquid, and separating the soybean milk from bean dregs;
2) fermenting bean dregs: centrifuging the collected bean dregs, drying and autoclaving; cooling, inoculating aspergillus niger spore powder for fermentation;
3) blank preparation: backfilling fermented bean dregs into soybean milk, stirring, boiling at high temperature, adding bittern, and cutting into blocks to obtain white blank;
4) pre-fermentation: spraying a mucor spore suspension on the white blank, fermenting for 3-5 days at the temperature of 20-35 ℃, and fermenting to obtain a mature white blank;
5) pickling: separating the continuous hyphae on the blank, rubbing the blank open, adding salt, and pickling for 70-80 h;
6) and (3) after-fermentation: bottling, pouring soup, sealing, and performing after-fermentation; obtaining the whole fermented bean curd added with the fermented bean dregs.
2. The method for preparing whole fermented bean curd according to claim 1, characterized in that: the mucor is Mucor Purpureae.
3. The method for preparing whole fermented bean curd according to claim 1 or 2, characterized in that: the Aspergillus niger is hi 3.042.
4. The method for preparing whole fermented bean curd according to claim 3, characterized in that: the addition amount of the Aspergillus niger is 0.5-1%, the fermentation temperature is 25-35 ℃, and the optimal fermentation time is 72-90 h.
5. The method for preparing whole fermented bean curd according to claim 4, wherein the method comprises the following steps: the addition amount of the Aspergillus niger is 0.8%, the fermentation temperature is 35 ℃, and the optimal fermentation time is 72 h.
6. The method for preparing whole fermented bean curd according to claim 5, wherein the method comprises the following steps: the concentration of the mucor pentacarpus spore suspension is 104~106one/mL.
7. The method for preparing whole fermented bean curd according to claim 6, characterized in that: and the humidity of the primary fermentation is 75-95%.
8. The method for preparing whole fermented bean curd according to claim 7, wherein the method comprises the following steps: the salting is carried out by adding salt to 18 Baume degrees.
9. Aspergillus niger whole fermented bean curd is characterized in that: it is prepared by co-fermenting soybean dregs fermented by aspergillus niger and soybean milk.
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