CN113974079A - Method for improving quality of red-rot milk and application thereof - Google Patents
Method for improving quality of red-rot milk and application thereof Download PDFInfo
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- CN113974079A CN113974079A CN202111297460.1A CN202111297460A CN113974079A CN 113974079 A CN113974079 A CN 113974079A CN 202111297460 A CN202111297460 A CN 202111297460A CN 113974079 A CN113974079 A CN 113974079A
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- 238000000034 method Methods 0.000 title claims abstract description 33
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Classifications
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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
-
- 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
-
- 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
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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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/16—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating loose unpacked materials
-
- 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
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Abstract
The invention discloses a method for improving the quality of red-rot milk, which comprises the following steps: (1) providing post-fermented mature red fermented bean curd; (2) pouring out all soup in the bottled red bean curd, and then filling the soup with the pretreated new soup, wherein the pretreatment method of the new soup comprises the following steps: adjusting the pH value to 6.5-7.0, heating to 85-95 ℃, and keeping the temperature for 15-20 min; (3) and (3) covering and sealing the red fermented bean curd, and then spraying with hot water at 50-60 ℃ for 15-25 min. The method of the invention not only can effectively reduce the enzyme activity of the protease of the red fermented bean curd, effectively weaken the biochemical reaction of the product, but also can kill low-temperature gas-producing and acid-producing bacteria in the product, finally effectively reduce the quality problems of gas-producing leakage, mildew and the like of the red fermented bean curd product, and improve the quality stability of the product in shelf life. After the treatment by the method, the red fermented bean curd has harmonious salty and fresh taste, strong fragrance and more harmonious integral flavor.
Description
Technical Field
The invention belongs to the technical field of food processing, and particularly relates to a method for improving the quality of red-rot milk and application thereof.
Background
The fermented bean curd is generally divided into three categories of green recipe, red recipe and white recipe, and the red recipe is the red fermented bean curd. The red fermented bean curd is a soybean product produced by fermentation in a semi-open environment, and the unique flavor of the red fermented bean curd is formed by adding a special red yeast rice soup base in a post-fermentation stage. In the fermentation process of the red fermented bean curd, besides inoculated mucor, external microorganisms including bacteria enter, so that a complex flora structure is formed, and the complex flora structure plays an important role in forming flavor substances of the red fermented bean curd.
The existing production method of the red fermented bean curd is to fill the semi-finished product with red yeast rice soup, then cover the bottle cap and put the bottle cap into a fermentation room for post-fermentation, directly replace a new bottle cap after the product is mature or replace fresh soup, then replace the new bottle cap, then carry out external packaging and leave the factory for sale. However, the product is very easy to generate gas, leak juice, go moldy and other quality problems in the shelf life. In order to improve the quality of fermented bean curd products, the prior art mostly adopts a mode of sterilizing the products, for example, CN106551005A discloses a method for preparing low-salt fermented bean curd, which adopts Co 60-gamma rays to perform certain degree of radiation sterilization and disinfection on the products before inoculation and after fermentation, so as to effectively eliminate various mixed bacteria through Co 60-gamma rays and realize the effect of prolonging the shelf life of the products.
However, the inventor finds that although the red fermented bean curd product contains rich nutrient sources, microorganisms are easy to grow and reproduce, and even some aerogenic bacteria are generated, so that the quality problems of gas generation, juice leakage, mildew and the like of the product are caused. However, the reasons for causing the gas, juice and mildew of the red fermented bean curd also include: the red fermented bean curd can generate rich enzyme systems in the process of culturing the mucor by the primary fermentation, and the activity of the enzyme systems is also utilized in the secondary fermentation process, and the secondary fermentation period is long, and the fermented bean curd generally needs to be matured after 3-6 months, so that a large amount of protease with stronger enzyme activity exists in the red fermented bean curd product, and a relatively violent biochemical reaction can occur, so that the quality of the red fermented bean curd product is unstable, and the quality problems of gas generation, juice leakage, mildew and the like easily occur in the shelf life. Co 60-gamma rays only have the function of killing microorganisms but do not have the function of inhibiting enzyme activity, so that the quality problems of gas generation, juice leakage and mildew of the red fermented bean curd cannot be effectively solved, and the irradiation method has certain product safety risk.
Disclosure of Invention
In order to overcome the defects and shortcomings in the prior art, the invention aims to provide a method for improving the quality of red-rot milk and application thereof.
In order to realize the purpose, the technical scheme adopted by the invention is as follows:
a method for improving the quality of red-rot milk comprises the following steps:
(1) providing post-fermented mature red fermented bean curd;
(2) pouring out all soup in the bottled red bean curd, and then filling the soup with the pretreated new soup, wherein the pretreatment method of the new soup comprises the following steps: adjusting the pH value to 6.5-7.0, heating to 85-95 ℃, and keeping the temperature for 15-20 min;
(3) and (3) covering and sealing the red fermented bean curd, and then spraying with hot water at 50-60 ℃ for 15-25 min.
In the step (1), the post-fermented mature red fermented bean curd can be prepared according to the existing process, and the invention does not limit the process. The new soup is prepared from red yeast rice soup conventionally used in the existing red fermented bean curd, and generally comprises water, salt, edible alcohol, red yeast powder and spices.
In the method, the new soup is pretreated according to the heating condition, so that bacteria in the soup can be inactivated, thereby avoiding introducing bacteria such as aerogenic bacteria and the like into the fermented bean curd, and better retaining nutrient substances in the soup to ensure better color of the soup. And the pH value of the new soup is adjusted to 6.5-7.0, so that the enzyme activity in the red-rot milk can be passivated by using the new soup. And pouring new soup for sealing, and spraying hot water at 50-60 ℃ on the bottled red fermented bean curd, so that the enzyme activity in the passivated red fermented bean curd can be further enhanced, the enzyme activity is obviously reduced, and the biochemical reaction of the product is weakened. Under the combined action of the two steps of treatment, the quality problems of gas generation, juice leakage, mildew and the like of the red fermented bean curd product can be effectively reduced, so that the quality of the product in the shelf life is more stable.
In the pretreatment of the new soup, if the temperature is too low, bacteria in the soup cannot be thoroughly killed, so that the risk of breeding aerogenic bacteria in the red fermented bean curd exists; if the temperature is too high, a large amount of foam is generated in the soup, the alcohol is seriously volatilized, loss is generated, and the soup becomes dark. The pH value of the new soup is too high or too low, so that the enzyme activity cannot be effectively deactivated, and the fermented bean curd tastes bitter when the pH value is too high.
In the spraying treatment, if the temperature is too low, the enzyme can not be effectively deactivated; if the temperature is slightly high, the appearance of the red fermented bean curd is greatly damaged, the fermented bean curd blocks are easy to be dissolved and rotten, the taste of the product is influenced, and the product has no commodity value.
Preferably, the following steps are further included between the steps (1) and (2): and (4) washing a packaging bottle of the red fermented bean curd with water, unscrewing a bottle cap, and cleaning a bottle opening.
Preferably, the following steps are further included between the steps (2) and (3): and cleaning the bottle mouth of the red fermented bean curd.
Preferably, the pretreatment method of the new soup comprises the following steps: adjusting the pH value to 6.5-7.0, heating to 90 ℃, and keeping the temperature for 15 min.
Preferably, the spray treatment is performed in a heat treatment chamber.
The invention also provides application of the method for improving the quality of the red bean curd in preparation of the red bean curd.
The red fermented bean curd is prepared by using the method for improving the quality of the red fermented bean curd.
Preferably, the enzyme activity of the red fermented bean curd is less than or equal to 7.2U/g.
Compared with the prior art, the invention has the beneficial effects that: the method for improving the quality of the red fermented bean curd can effectively reduce the enzyme activity of protease of the red fermented bean curd, effectively weaken the biochemical reaction of the product, kill low-temperature gas production and acid production bacteria in the product, finally effectively reduce the quality problems of gas production, juice leakage, mildew and the like of the red fermented bean curd product, and improve the quality stability of the product in the shelf life. Moreover, after the red fermented bean curd is treated by the method, the salty and fresh taste of the red fermented bean curd is coordinated, the fragrance is strong, and the integral flavor is more coordinated. The method is suitable for the existing production process of the red fermented bean curd, does not need to invest large-scale equipment, and has low implementation cost, simple operation and high economic benefit, wherein the spraying treatment can be continuously and automatically sprayed.
Detailed Description
To better illustrate the objects, aspects and advantages of the present invention, the present invention is further illustrated by the following examples. It is apparent that the following examples are only a part of the embodiments of the present invention, and not all of them. It should be understood that the embodiments of the present invention are only for illustrating the technical effects of the present invention, and are not intended to limit the scope of the present invention. Unless otherwise specified, the methods employed in the examples of the present invention are all conventional methods in the art, and the used apparatuses, equipments, raw materials, and the like are all conventional in the art, and may be prepared by existing methods or commercially available. It will be appreciated by those skilled in the art that the pre-treated fresh broth needs to be cooled to a suitable temperature prior to use in order to avoid erosion of the curd pieces. When the pH value of the new soup is adjusted, the conventional food-grade pH value adjusting agent is adopted, such as food-grade sodium bicarbonate and the like.
The fermented red beancurd in the examples and the comparative examples is prepared by the prior art, and the specific steps are as follows: inoculating mucor on the surface of a massive bean curd embryo, performing primary fermentation, fermenting for 2 days at 20-25 ℃, and after the fermentation is finished, scraping down hyphae on the surface of the bean curd embryo to be flat to obtain a primary fermentation embryo; and (3) filling the pre-fermented blank into a glass bottle, filling red yeast rice soup into the glass bottle, submerging the pre-fermented blank, sealing the bottle mouth in a non-airtight manner, performing after-fermentation, and fermenting at the temperature of 20-35 ℃ for 55 days to obtain the mature red fermented bean curd. The red rice soup comprises the following components: 64% of water, 20% of edible alcohol, 10% of salt, 5% of red yeast powder and 1% of spices. The new soup used in the examples and comparative examples was also the red koji soup.
Example 1
A method for improving the quality of red-rot milk comprises the following steps:
(1) providing post-fermented mature red fermented bean curd;
(2) washing a packaging bottle of the fermented red bean curd with water, screwing off a colloid bottle cap, and cleaning a bottle opening;
(3) pouring out the soup in the red bean curd, and then filling the pretreated new soup, wherein the pretreatment method of the new soup comprises the following steps: adjusting pH to 6.5, heating to 85 deg.C, and maintaining the temperature for 20 min;
(4) cleaning the bottle mouth of the red fermented bean curd;
(5) covering and sealing the red fermented bean curd with an iron cover, then sending into a heat treatment box, and performing spray treatment with hot water of 50 ℃ for 25 min;
(6) after the thermal spraying enzyme deactivation treatment is finished, the product is sent into a hot oven to be dried at 80 ℃, labeled, sprayed with codes, boxed and packaged.
Example 2
A method for improving the quality of red-rot milk comprises the following steps:
(1) providing post-fermented mature red fermented bean curd;
(2) washing a packaging bottle of the fermented red bean curd with water, screwing off a colloid bottle cap, and cleaning a bottle opening;
(3) pouring out the soup in the red bean curd, and then filling the pretreated new soup, wherein the pretreatment method of the new soup comprises the following steps: adjusting pH to 6.5, heating to 90 deg.C, and keeping the temperature for 15 min;
(4) cleaning the bottle mouth of the red fermented bean curd;
(5) covering and sealing the red fermented bean curd with an iron cover, then sending into a heat treatment box, and performing spray treatment for 20min with hot water of 55 ℃;
(6) after the thermal spraying enzyme deactivation treatment is finished, the product is sent into a hot oven to be dried at 80 ℃, labeled, sprayed with codes, boxed and packaged.
Example 3
A method for improving the quality of red-rot milk comprises the following steps:
(1) providing post-fermented mature red fermented bean curd;
(2) washing a packaging bottle of the fermented red bean curd with water, screwing off a colloid bottle cap, and cleaning a bottle opening;
(3) pouring out the soup in the red bean curd, and then filling the pretreated new soup, wherein the pretreatment method of the new soup comprises the following steps: adjusting pH to 7.0, heating to 95 deg.C, and maintaining the temperature for 15 min;
(4) cleaning the bottle mouth of the red fermented bean curd;
(5) covering and sealing the red fermented bean curd with an iron cover, then sending into a heat treatment box, and performing spray treatment for 15min with hot water of 60 ℃;
(6) after the thermal spraying enzyme deactivation treatment is finished, the product is sent into a hot oven to be dried at 80 ℃, labeled, sprayed with codes, boxed and packaged.
Comparative example 1
A production method of red fermented bean curd comprises the following steps:
(1) providing post-fermented mature red fermented bean curd;
(2) washing a packaging bottle of the fermented red bean curd with water, screwing off a colloid bottle cap, and cleaning a bottle opening;
(3) pouring out the soup in the red bean curd, and then filling the pretreated new soup, wherein the pretreatment method of the new soup comprises the following steps: heating to 90 deg.C, and maintaining the temperature for 15 min;
(4) cleaning the bottle mouth of the red fermented bean curd;
(5) covering and sealing the red fermented bean curd by using an iron cover, then sending the red fermented bean curd into a heat treatment box, and spraying hot water at 85 ℃ for 5 s;
(6) and after spraying, conveying the product into a hot oven for drying at 80 ℃, labeling, spraying codes, and boxing and packaging.
Comparative example 2
Comparative example 2 differs from example 1 only in that comparative example 2 does not pre-treat the fresh broth. The procedure of comparative example 2 was as follows:
(1) providing post-fermented mature red fermented bean curd;
(2) washing a packaging bottle of the fermented red bean curd with water, screwing off a colloid bottle cap, and cleaning a bottle opening;
(3) pouring out all the soup in the red-rot milk, and then filling new soup;
(4) cleaning the bottle mouth of the red fermented bean curd;
(5) covering and sealing the red fermented bean curd with an iron cover, then sending into a heat treatment box, and performing spray treatment with hot water of 50 ℃ for 25 min;
(6) after the thermal spraying enzyme deactivation treatment is finished, the product is sent into a hot oven to be dried at 80 ℃, labeled, sprayed with codes, boxed and packaged.
Comparative example 3
Comparative example 3 differs from example 1 only in that comparative example 3 does not subject the red fermented bean curd to a hot spray enzyme deactivation treatment. The procedure of comparative example 3 was as follows:
(1) providing post-fermented mature red fermented bean curd;
(2) washing a packaging bottle of the fermented red bean curd with water, screwing off a colloid bottle cap, and cleaning a bottle opening;
(3) pouring out the soup in the red bean curd, and then filling the pretreated new soup, wherein the pretreatment method of the new soup comprises the following steps: adjusting pH to 6.5, heating to 85 deg.C, and maintaining the temperature for 20 min;
(4) cleaning the bottle mouth of the red fermented bean curd;
(5) and (4) covering and sealing the red fermented bean curd by using an iron cover, labeling, spraying a code, and packaging in boxes.
Comparative example 4: the only difference from example 1 is the temperature at which the fresh broth is pre-treated, and the pre-treatment temperature of comparative example 4 is 80 ℃.
Comparative example 5: the only difference from example 1 is the temperature at which the fresh broth is pre-treated, which is 100 ℃ for comparative example 4.
Comparative example 6: the difference from example 1 is only that the pH value of the fresh broth was pre-treated to be adjusted, and comparative example 6 is that the pH of the fresh broth was adjusted to 6.0.
Comparative example 7: the difference from example 1 is only that the new broth was pre-treated to adjust the pH, and comparative example 7 was that the pH of the new broth was adjusted to 7.5.
Comparative example 8: the difference from example 1 was only that the temperature of hot water used for the hot spray enzyme deactivation treatment was 45 ℃ and that of hot water used for the spray treatment of comparative example 8.
Comparative example 9: the difference from example 1 was only that the temperature of the hot water used for the hot spray enzyme deactivation treatment was 65 ℃ as compared with that of the hot water used for the spray treatment of comparative example 9.
Evaluation of Effect
The physical and chemical properties and sensory index of the red fermented bean curds (solid fermented bean curds as the test object) prepared in the examples and the comparative examples were evaluated. The measurement method of each parameter is as follows:
(1) total acid: measured with reference to SB/T10170-2007;
(2) amino acids: measured with reference to SB/T10170-2007;
(3) protein: measured with reference to SB/T10170-2007;
(4) sodium chloride: measured with reference to SB/T10170-2007;
(5) total number of bacteria: measured with reference to SB/T10170-2007;
(6) acetic acid bacteria: determined with reference to SB/T10315-1999;
(7) yeast: determined with reference to SB/T10315-1999;
(8) coliform group bacteria: measured with reference to SB/T10170-2007;
(9) enzyme activity: determined with reference to SB/T10317-1999;
(10) color, aroma, taste and gas production condition: scoring by 10 persons with sensory experience according to the dimension of 1-10 points, and then obtaining an arithmetic mean value; the higher the score, the better the content sense.
The evaluation results are shown in the following table:
note: in the table, "-" indicates that the item test was not performed.
Finally, it should be noted that the above embodiments are only used for illustrating the technical solutions of the present invention and not for limiting the protection scope of the present invention, and although the present invention is described in detail with reference to the preferred embodiments, it should be understood by those skilled in the art that modifications or equivalent substitutions can be made on the technical solutions of the present invention without departing from the spirit and scope of the technical solutions of the present invention.
Claims (8)
1. A method for improving the quality of red-rot milk is characterized by comprising the following steps:
(1) providing post-fermented mature red fermented bean curd;
(2) pouring out all soup in the bottled red bean curd, and then filling the soup with the pretreated new soup, wherein the pretreatment method of the new soup comprises the following steps: adjusting the pH value to 6.5-7.0, heating to 85-95 ℃, and keeping the temperature for 15-20 min;
(3) and (3) covering and sealing the red fermented bean curd, and then spraying with hot water at 50-60 ℃ for 15-25 min.
2. The method for improving the quality of red-rot milk according to claim 1, wherein the pretreatment method of the new soup comprises the following steps: adjusting the pH value to 6.5-7.0, heating to 90 ℃, and keeping the temperature for 15 min.
3. The method for improving the quality of red-rot milk according to claim 1, wherein the following steps are further included between the steps (1) and (2): and (4) washing a packaging bottle of the red fermented bean curd with water, unscrewing a bottle cap, and cleaning a bottle opening.
4. The method for improving the quality of red-rot milk according to claim 1, wherein the following steps are further included between the steps (2) and (3): and cleaning the bottle mouth of the red fermented bean curd.
5. The method for improving the quality of red-rot milk according to claim 1, wherein the spraying treatment is performed in a heat treatment box.
6. Use of the method for improving the quality of red-rot milk according to any one of claims 1 to 5 in the preparation of red-rot milk.
7. A red fermented bean curd, which is prepared by the method for improving the quality of red fermented bean curd according to any one of claims 1 to 5.
8. The red fermented bean curd according to claim 7, wherein the enzyme activity of the red fermented bean curd is less than or equal to 7.2U/g.
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