CN114403357A - Preparation method of sufficiently fermented sour pulp for preparing sour pulp bean curd - Google Patents

Preparation method of sufficiently fermented sour pulp for preparing sour pulp bean curd Download PDF

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Publication number
CN114403357A
CN114403357A CN202111657060.7A CN202111657060A CN114403357A CN 114403357 A CN114403357 A CN 114403357A CN 202111657060 A CN202111657060 A CN 202111657060A CN 114403357 A CN114403357 A CN 114403357A
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fermentation
strain
bean curd
preparing
pulp
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李玉
黄海华
沈赞
王正祠
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Zhuhai Kunpeng Agriculture And Animal Husbandry Co ltd
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Zhuhai Kunpeng Agriculture And Animal Husbandry Co ltd
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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
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • 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
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/135—Bacteria or derivatives thereof, e.g. probiotics
    • 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
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/104—Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms
    • 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
    • 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
    • A23V2400/00—Lactic or propionic acid bacteria
    • A23V2400/11—Lactobacillus
    • A23V2400/113—Acidophilus
    • 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
    • A23V2400/00—Lactic or propionic acid bacteria
    • A23V2400/11—Lactobacillus
    • A23V2400/175—Rhamnosus
    • 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
    • A23V2400/00—Lactic or propionic acid bacteria
    • A23V2400/51—Bifidobacterium
    • A23V2400/515—Animalis

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  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
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  • Polymers & Plastics (AREA)
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  • Agronomy & Crop Science (AREA)
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Abstract

The invention relates to the technical field of sour pulp bean curd, in particular to a method for preparing sour pulp bean curd by full fermentation, which comprises the following steps: selecting a fermentation substrate and an inoculated strain, wherein the fermentation substrate is yellow serofluid and supernatant fluid obtained by cooking sticky rice, and the strain is a composite strain; sterilizing the fermentation substrate at high temperature; preparing seed liquid by using strains, and inoculating the seed liquid into the cooled fermentation substrate; fermenting; after fermentation is finished, burning and developing a fermentation substrate for bacteria reduction, and cooling to obtain a stock solution of the acid pulp; mixing the stock solution of the acid pulp and yellow serofluid uniformly, and fermenting until the pH value reaches 4.2-4.8 to obtain the acid pulp. The method overcomes the defects of insufficient fermentation of a single strain and long fermentation time, so that the beneficial bacterium groups are more in types and quantity, the obtained sour pulp bean curd is fuller in taste, the quality guarantee period of the sour pulp bean curd can be prolonged, the potential safety hazards of mixed bacteria, pathogenic bacteria and the like existing in naturally fermented sour pulp are reduced, the fermentation process is controllable, the quality is stable, and the food safety is guaranteed.

Description

Preparation method of sufficiently fermented sour pulp for preparing sour pulp bean curd
Technical Field
The invention relates to the technical field of sour pulp bean curd, in particular to a method for preparing sour pulp bean curd through full fermentation.
Background
The sour pulp bean curd is made up by using sour pulp as "sour pulp" and using sour pulp as "primer" and adding clear water through the fermentation of lactic acid bacteria, and its principle is similar to that of using "flour fertilizer" to steam steamed bread. The sour pulp bean curd is made by naturally fermenting yellow serofluid used as bean curd and then curdling, is more environment-friendly and healthy, and has natural pure fragrance after lactic acid fermentation.
The sour pulp for making the sour pulp bean curd is produced by storing yellow serofluid generated by pressing the bean curd when the bean curd is made at the last time and slightly fermenting in the storing process. The sour pulp is a naturally fermented product, is greatly influenced by environmental factors, has unstable fermentation acidity and long fermentation time, and is difficult to control the fermentation degree, so that the quality of the produced sour pulp bean curd is unstable, and in the natural fermentation process, some mixed bacteria are mixed, so that the quality guarantee period of the sour pulp bean curd is influenced to be short.
In the prior art, publication No. CN105794995B discloses a process for preparing sour pulp bean curd by fermenting yellow serofluid with lactobacillus, which adopts lactobacillus plantarum to prepare seed liquid, inoculates the seed liquid in the yellow serofluid and ferments to obtain sour pulp; the publication No. CN108013154B discloses a compound marinating agent for soft bean curd, which is prepared by fermenting sour pulp with lactobacillus, and the sour pulp is prepared by fermenting pulp water with single strain, so that the sour pulp is not fermented sufficiently, the fermentation time is long, and the sour pulp cannot be applied industrially.
Disclosure of Invention
The invention aims to provide a method for preparing sour pulp bean curd by full fermentation, which adopts compound strains for multiple fermentation to prepare sour pulp and solves the problems of insufficient fermentation and longer fermentation time of the prior sour pulp.
In order to achieve the above object, the present invention adopts the following technical solutions
A method for preparing sour pulp bean curd by full fermentation comprises the following steps:
s1, selecting a fermentation substrate and inoculated strains, wherein the fermentation substrate is yellow serofluid and supernatant obtained by cooking glutinous rice, the strains are composite strains, and the composite strains are two or all of lactobacillus acidophilus, bifidobacterium animalis and lactobacillus rhamnosus;
s2, sterilizing, namely sterilizing the fermentation substrate at high temperature, boiling the fermentation substrate to the temperature of 120 ℃ and 135 ℃ under high pressure, and keeping the temperature for 5-8 min;
s3, inoculating, namely preparing a seed solution by using the strain, and inoculating the seed solution into the cooled fermentation substrate according to the volume ratio of 5-8%;
s4, fermenting at the temperature of 36-38 ℃ for 24h, 24.5h or 25.5 h;
s5, carrying out high-temperature bacteria reduction, after fermentation is finished, burning and developing a fermentation substrate for bacteria reduction at the temperature of 100 ℃ for 2-3min, and cooling to obtain a stock solution of the acid pulp, wherein the pH value at the end of fermentation is below 3.8;
s6, secondary fermentation, namely mixing the sour pulp stock solution and the yellow serofluid according to the volume ratio (3-5): 1, uniformly mixing and fermenting, wherein the fermentation temperature is 35 ℃, the fermentation time is 2-4h, and the pH value is 4.2-4.8 to obtain the acid pulp.
Preferably, the strain of Lactobacillus acidophilus is Lactobacillus acidophilus NCFM*。
Preferably, the strain of bifidobacterium animalis is bifidobacterium animalis subsp lactis Bb-12, bifidobacterium animalis subsp lactis HN019 or bifidobacterium animalis subsp lactis Bi-07.
Preferably, the strain of Lactobacillus rhamnosus is Lactobacillus rhamnosus GG, Lactobacillus rhamnosus HN001 or Lactobacillus rhamnosus MP 108.
Preferably, the volume ratio of the composite strain is 2: 1 Lactobacillus acidophilus and Bifidobacterium animalis, the strain of Lactobacillus acidophilus is Lactobacillus acidophilus NCFM*，The strain of the bifidobacterium animalis is bifidobacterium animalis subsp lactis Bb-12.
Preferably, the volume ratio of the composite strain is 3: 2 Lactobacillus acidophilus and Lactobacillus rhamnosus, the strain of Lactobacillus acidophilus is Lactobacillus acidophilus NCFM*，The strain of Lactobacillus rhamnosus is Lactobacillus rhamnosus GG.
Preferably, the composite strain is prepared by volume ratio (3-4): 3, the strain of the bifidobacterium animalis is bifidobacterium animalis subsp lactis Bi-07, and the strain of the lactobacillus rhamnosus is lactobacillus rhamnosus HN 001.
Preferably, the method of preparing the seed liquid: (1) activating strains: inoculating the composite strain into 20mL of fermentation medium, and performing activation culture at 37 ℃ for 16 h; (2) seed expanding culture: inoculating into 1L fermentation substrate according to the inoculation amount of 3% of the volume ratio, and performing amplification culture at 37 ℃ for 10h until the number of living cells reaches more than 108 CFU/mL.
Preferably, the volume ratio of first inoculation is 2: 1, fermenting the composite strain of lactobacillus acidophilus and bifidobacterium animalis at the fermentation temperature of 36.5 ℃ for 16-18h, inoculating lactobacillus rhamnosus for fermentation at the fermentation temperature of 37.5 ℃ for 6-8h, wherein the total inoculation amount of the two times is 6% of the volume ratio of the fermentation substrate.
Preferably, the concentration of the thalli in the finished product of the sour pulp reaches 2.8 multiplied by 1012-3.4×1012CFU/mL。
Compared with the prior art, the invention has the beneficial effects that: the fermentation substrate takes soybean milk as a main raw material, the soybean milk contains various physiological active ingredients such as soybean isoflavone, soyasaponin, soybean phospholipid and soybean oligosaccharide, various probiotics generated are introduced into a consumer body through fermentation, the green and healthy diet concept is met, the emission of the soybean milk is reduced, the cost of a coagulant is reduced, the glutinous rice supernatant is added, and different nutritional ingredients are introduced, so that the nutrition is richer.
Overcomes the defects of insufficient fermentation of single strain and long fermentation time, leads the variety and the quantity of beneficial strains to be more, leads the worthy sour pulp bean curd to have fuller taste, and can prolong the shelf life of the sour pulp bean curd.
The potential safety hazards of mixed bacteria, pathogenic bacteria and the like existing in naturally fermented sour pulp are reduced, the fermentation process is controllable, the quality is stable, the food safety is guaranteed, and compared with other sour pulp tofu, the sour pulp tofu disclosed by the invention is richer in nutrition, contains more beneficial flora, and has a food therapy effect on gastrointestinal health care after being eaten for a long time.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
Example 1
A method for preparing sour pulp bean curd by full fermentation comprises the following steps:
s1, selecting a fermentation substrate and inoculated strains, wherein the fermentation substrate is supernatant obtained by boiling yellow serofluid and glutinous rice, the strains are composite strains, and the volume ratio of the composite strains is 2: 1 Lactobacillus acidophilus and Bifidobacterium animalis, the strain of Lactobacillus acidophilus is Lactobacillus acidophilus NCFM*，The strain of the bifidobacterium animalis is bifidobacterium animalis subsp lactis Bb-12;
s2, sterilizing the fermentation substrate at high temperature, boiling the fermentation substrate to 120 ℃ under high pressure, and keeping the temperature for 8 min;
s3, preparing a seed solution by using the strain, and inoculating the seed solution into the cooled fermentation substrate according to the volume ratio of 5%;
s4, fermenting at 38 ℃ for 24 h;
s5, after fermentation is completed, burning and developing a fermentation substrate to reduce bacteria, keeping the temperature at 100 ℃ for 2min, and cooling to obtain a stock solution of the acid pulp, wherein the pH value at the end of fermentation is below 3.8;
s6, mixing the stock solution of the sour pulp and the yellow serofluid according to the volume ratio of 5: 1, uniformly mixing and fermenting, wherein the fermentation temperature is 35 ℃, the fermentation time is 2.5 hours, the pH value reaches about 4.8, and the physalis alkekengi is obtained, wherein the thallus concentration reaches 2.8 multiplied by 1012-3.4×1012CFU/mL。
Example 2
A method for preparing sour pulp bean curd by full fermentation comprises the following steps:
s1, selectingTaking a fermentation substrate and inoculated strains, wherein the fermentation substrate is supernatant fluid obtained by boiling yellow serofluid and glutinous rice, the strains are composite strains, and the volume ratio of the composite strains is 3: 2 Lactobacillus acidophilus and Lactobacillus rhamnosus, the strain of Lactobacillus acidophilus is Lactobacillus acidophilus NCFM*，The strain of the Lactobacillus rhamnosus is Lactobacillus rhamnosus GG;
s2, sterilizing the fermentation substrate at high temperature, boiling the fermentation substrate to 125 ℃ under high pressure, and keeping the temperature for 6 min;
s3, preparing a seed solution by using the strain, and inoculating the seed solution into the cooled fermentation substrate according to the volume ratio of 6%;
s4, fermenting at 37 ℃ for 24.5 h;
s5, after fermentation is completed, burning and developing a fermentation substrate to reduce bacteria, keeping the temperature at 100 ℃ for 2-3min, and cooling to obtain a stock solution of the acid pulp, wherein the pH value at the end of fermentation is below 3.8;
s6, mixing the stock solution of the sour pulp and the yellow serofluid according to the volume ratio of 4: 1, uniformly mixing and fermenting, wherein the fermentation temperature is 35 ℃, the fermentation time is 3 hours, the pH value reaches about 4.6, and the physalis alkekengi is obtained, wherein the thallus concentration reaches 2.8 multiplied by 1012-3.4×1012CFU/mL。
Example 3
A method for preparing sour pulp bean curd by full fermentation comprises the following steps:
s1, selecting a fermentation substrate and inoculated strains, wherein the fermentation substrate is supernatant obtained by boiling yellow serofluid and glutinous rice, the strains are composite strains, and the volume ratio of the composite strains is 4: 3, the strain of the bifidobacterium animalis is bifidobacterium animalis subsp lactis Bi-07, and the strain of the lactobacillus rhamnosus is lactobacillus rhamnosus HN 001;
s2, sterilizing the fermentation substrate at high temperature, boiling the fermentation substrate to 130 ℃ under high pressure, and keeping the temperature for 5 min;
s3, preparing a seed solution by using the strain, and inoculating the seed solution into the cooled fermentation substrate according to the volume ratio of 7%;
s4, fermenting at the temperature of 36 ℃ for 25.5 h;
s5, after fermentation is completed, burning and developing a fermentation substrate to reduce bacteria, keeping the temperature at 100 ℃ for 3min, and cooling to obtain a stock solution of the acid pulp, wherein the pH value at the end of fermentation is below 3.8;
s6, mixing the stock solution of the sour pulp and the yellow serofluid according to the volume ratio of 3: 1, uniformly mixing and fermenting, wherein the fermentation temperature is 35 ℃, the fermentation time is 2-4h, the pH value reaches about 4.2, and the physalis alkekengi is obtained, wherein the thallus concentration reaches 2.8 multiplied by 1012-3.4×1012CFU/mL。
Example 4
A method for preparing sour pulp bean curd by full fermentation comprises the following steps:
s1, selecting a fermentation substrate and inoculated strains, wherein the fermentation substrate is supernatant obtained by boiling yellow serofluid and glutinous rice, the strains are composite strains, and the volume ratio of the composite strains is 8: 4: 3 Lactobacillus acidophilus, Bifidobacterium animalis and Lactobacillus rhamnosus, wherein the strain of Lactobacillus acidophilus is Lactobacillus acidophilus NCFM*，The strain of the bifidobacterium animalis is bifidobacterium animalis subsp lactis HN019, and the strain of the lactobacillus rhamnosus is lactobacillus rhamnosus MP 108;
s2, sterilizing the fermentation substrate at high temperature, boiling the fermentation substrate to 120 ℃ under high pressure, and keeping the temperature for 8 min;
s3, first inoculation volume ratio of 2: 1, fermenting the composite strain of lactobacillus acidophilus and bifidobacterium animalis at the fermentation temperature of 36.5 ℃ for 16 hours, inoculating lactobacillus rhamnosus for fermentation at the fermentation temperature of 37.5 ℃ for 8 hours, wherein the total inoculation amount of the two times is 6 percent of the volume ratio of a fermentation substrate;
s4, after fermentation is completed, burning and developing a fermentation substrate to reduce bacteria, keeping the temperature at 100 ℃ for 2min, and cooling to obtain a stock solution of the acid pulp, wherein the pH value at the end of fermentation is below 3.8;
s5, mixing the stock solution of the sour pulp and the yellow serofluid according to the volume ratio of 5: 1, uniformly mixing and fermenting, wherein the fermentation temperature is 35 ℃, the fermentation time is 2.5 hours, the pH value reaches about 4.8, and the physalis alkekengi is obtained, wherein the thallus concentration reaches 2.8 multiplied by 1012-3.4×1012CFU/mL。
The present embodiment is different from embodiment 1 in that: in the inoculation fermentation stage, the inoculation volume ratio is 2: 1, fermenting the composite strain of lactobacillus acidophilus and bifidobacterium animalis at the fermentation temperature of 36.5 ℃ for 16 hours, inoculating lactobacillus rhamnosus for fermentation at the fermentation temperature of 37.5 ℃ for 8 hours, wherein the total inoculation amount of the two times is 6 percent of the volume ratio of the fermentation substrate.
Experimental example 1
Preparing the sour pulp bean curd, and performing sensory evaluation on the sour pulp bean curd:
comparative example 1
The yellow serofluid is naturally fermented to obtain the sour pulp.
Sensory evaluation was performed on the sour pulp tofu produced from the sour pulp obtained in examples 1 to 4 and the sour pulp tofu produced in comparative example 1, respectively:
the professionals who organize to engage in food research and the experienced advanced chef 10 establish an evaluation group, and the prepared sour pulp bean curd is evaluated from five aspects of color, smell, state, taste and section structure respectively to give a comprehensive score.
Evaluation criteria:
color: total score of 20 points
White, 20 min;
light yellow, 15 points;
yellow, 10 points.
Odor: total score of 20 points
Has bean curd fragrance, no other peculiar smell, 20 min;
has bean curd fragrance, has little sour taste, 15 points;
has bean curd fragrance and some sour taste, 10 points;
the sour taste is heavy, or there are other off-flavors, 5 points.
The form is as follows: total score of 30 points
The block shape is complete, the hardness is proper, the texture is fine and smooth, the elasticity is realized, the surface is smooth and has no stickiness for 30 minutes;
the block shape is complete, the hardness is proper, the texture is fine and smooth, the elasticity is high, the surface is smooth and has no stickiness, and the score is 25;
the block shape is complete, the hardness is not good, the texture is not fine and smooth enough, the elasticity is not enough, the surface is not sticky, 15 minutes;
incomplete, soft or hard, poor texture, low elasticity, sticky surface, 5 points.
The mouthfeel is as follows: total score of 15
Fine, smooth, elastic and free of acid taste, 15 minutes;
the taste is smooth, the elasticity is general, and the sour taste is slight, 10 minutes;
it has a long mouthfeel, no elasticity, heavy sour taste, and other peculiar smell, and is divided into 5 points.
The section structure: total score of 15
The section is neat, the surface is smooth, 15 minutes;
the section is neat, the surface is smooth, 10 minutes;
the section is irregular, the surface is not smooth, 5 minutes.
And (4) evaluation results:
example 1 composite score 92.6;
example 2 composite score 92.8;
example 3 composite score 92.1;
example 4 composite score 93.4;
comparative example 1 composite score 84.7.
As can be seen from the evaluation results, the sour pulp tofu prepared from the sour pulp prepared by the invention is significantly superior to the comparison document 1 in sensory perception.
Experimental example two
The water retentivity was measured for each of the tofu prepared with the acid syrup obtained in examples 1 to 4 and the tofu prepared with the acid syrup obtained in comparative example 1.
Water retention determination method: weighing 2g (to the nearest 0.0001g) of bean curd, centrifuging in a 50mL centrifuge tube with absorbent cotton at 1000r/min for 10min, weighing and recording (W1), and drying at 105 deg.C to constant weight (W0).
The water retention of the bean curd is [ (W1-W0)/W1] multiplied by 100%.
Test results
The water retention of the tofu prepared in example 1 was 78.35%;
the water retention rate of the tofu prepared in example 2 was 78.72%;
the water retention of the tofu prepared in example 3 was 77.94%;
the water retention of the tofu prepared in example 4 was 79.18%;
the water retention of the bean curd manufactured in comparative example 1 was 71.24%.
According to the test results, the following test results are obtained: the sour pulp bean curd prepared from the prepared sour pulp has better water retention, higher water retention rate and obviously improved water retention rate.
In the description herein, references to the description of "one embodiment," "an example," "a specific example" or the like are intended to mean that a particular feature, structure, material, or characteristic described in connection with the embodiment or example is included in at least one embodiment or example of the invention. In this specification, the schematic representations of the terms used above do not necessarily refer to the same embodiment or example. Furthermore, the particular features, structures, materials, or characteristics described may be combined in any suitable manner in any one or more embodiments or examples.
Finally, it should be noted that the above-mentioned preferred embodiments of the present invention are provided merely to help illustrate the present invention. The preferred embodiments are not intended to be exhaustive or to limit the invention to the precise embodiments disclosed. Obviously, many modifications and variations are possible in light of the above teaching. The embodiments were chosen and described in order to best explain the principles of the invention and the practical application, to thereby enable others skilled in the art to best utilize the invention. The invention is limited only by the claims and their full scope and equivalents.

Claims (9)

1. A method for preparing sour pulp bean curd by full fermentation is characterized by comprising the following steps: the method comprises the following steps:
s1, selecting a fermentation substrate and inoculated strains, wherein the fermentation substrate is yellow serofluid and supernatant obtained by cooking glutinous rice, the strains are composite strains, and the composite strains are two or all of lactobacillus acidophilus, bifidobacterium animalis and lactobacillus rhamnosus;
s2, sterilizing, namely sterilizing the fermentation substrate at high temperature, boiling the fermentation substrate to the temperature of 120 ℃ and 135 ℃ under high pressure, and keeping the temperature for 5-8 min;
s3, inoculating, namely preparing a seed solution by using the strain, and inoculating the seed solution into the cooled fermentation substrate according to the volume ratio of 5-8%;
s4, fermenting at the temperature of 36-38 ℃ for 24h, 24.5h or 25.5 h;
s5, carrying out high-temperature bacteria reduction, after fermentation is finished, burning and developing a fermentation substrate for bacteria reduction at the temperature of 100 ℃ for 2-3min, and cooling to obtain a stock solution of the acid pulp, wherein the pH value at the end of fermentation is below 3.8;
s6, secondary fermentation, namely mixing the sour pulp stock solution and the yellow serofluid according to the volume ratio (3-5): 1, uniformly mixing and fermenting, wherein the fermentation temperature is 35 ℃, the fermentation time is 2-4h, and the pH value is 4.2-4.8 to obtain the acid pulp.
2. The method for preparing the sour pulp bean curd according to the claim 1, which is characterized in that: the Lactobacillus acidophilus strain is Lactobacillus acidophilus NCFM*。
3. The method for preparing the sour pulp bean curd according to the claim 2, which is characterized in that: the strain of Bifidobacterium animalis is Bifidobacterium animalis subsp lactis Bb-12, Bifidobacterium animalis subsp lactis HN019 or Bifidobacterium animalis subsp lactis Bi-07.
4. The method for preparing the sour pulp bean curd according to the claim 3, which is characterized in that: the strain of Lactobacillus rhamnosus is Lactobacillus rhamnosus GG, Lactobacillus rhamnosus HN001 or Lactobacillus rhamnosus MP 108.
5. The method for preparing the sour pulp bean curd according to the claim 4, which is characterized in that: the volume ratio of the composite strain is 2: 1 Lactobacillus acidophilus and Bifidobacterium animalis, the strain of Lactobacillus acidophilus is Lactobacillus acidophilus NCFM*，The strain of the bifidobacterium animalis is bifidobacterium animalis subsp lactis Bb-12.
6. According to claimThe method for preparing the sour pulp bean curd, which is fully fermented, is characterized by comprising the following steps of: the volume ratio of the composite strain is 3: 2 Lactobacillus acidophilus and Lactobacillus rhamnosus, the strain of Lactobacillus acidophilus is Lactobacillus acidophilus NCFM*，The strain of Lactobacillus rhamnosus is Lactobacillus rhamnosus GG.
7. The method for preparing the sour pulp bean curd according to the claim 4, which is characterized in that: the composite strain is prepared from (3-4) by volume: 3, the strain of the bifidobacterium animalis is bifidobacterium animalis subsp lactis Bi-07, and the strain of the lactobacillus rhamnosus is lactobacillus rhamnosus HN 001.
8. The method for preparing the sour pulp bean curd according to the claim 1, which is characterized in that: the method for preparing the seed liquid comprises the following steps: (1) activating strains: inoculating the composite strain into 20mL of fermentation medium, and performing activation culture at 37 ℃ for 16 h; (2) seed expanding culture: inoculating into 1L fermentation substrate according to the inoculation amount of 3% of the volume ratio, and performing amplification culture at 37 ℃ for 10h until the number of living cells reaches more than 108 CFU/mL.
9. The method for preparing the sour pulp bean curd according to the claim 4, which is characterized in that: inoculation volume ratio 2: 1, fermenting the composite strain of lactobacillus acidophilus and bifidobacterium animalis at the fermentation temperature of 36.5 ℃ for 16-18h, inoculating lactobacillus rhamnosus for fermentation at the fermentation temperature of 37.5 ℃ for 6-8h, wherein the total inoculation amount of the two times is 6% of the volume ratio of the fermentation substrate.
CN202111657060.7A 2021-12-30 2021-12-30 Preparation method of sufficiently fermented sour pulp for preparing sour pulp bean curd Pending CN114403357A (en)

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