CN1148439C - Bacterioflora for making raw strong-smelling preserved bean curd and bittern composition and method for making raw strong-smelling preserved bean curd - Google Patents
Bacterioflora for making raw strong-smelling preserved bean curd and bittern composition and method for making raw strong-smelling preserved bean curd Download PDFInfo
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- CN1148439C CN1148439C CNB981257003A CN98125700A CN1148439C CN 1148439 C CN1148439 C CN 1148439C CN B981257003 A CNB981257003 A CN B981257003A CN 98125700 A CN98125700 A CN 98125700A CN 1148439 C CN1148439 C CN 1148439C
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Abstract
The present invention relates to a flora for preparing raw bean curd with odor, which is named as A2 and S3 and is obtained by screening and identification in traditional brine. The present invention can be used for making the raw bean curd with the odor having the advantages of good flavor and sanitation. The present invention also relates to a brine composition for preparing the raw bean curd with the ordor and a method for making the raw bean curd with the odor, and the brine composition is suitable for the growth of the flora.
Description
Technical field
The invention provides a kind of flora that is used to make living bean curd with odor, be used to prepare living bean curd with odor and be fit to the bittern composition that described flora is grown, and use described flora and bittern composition to make the method for living bean curd with odor.
Background technology
Bean curd with odor is the distinctive traditional fermented food of China.The manufacture of tradition bean curd with odor is open zymotechnics, materials such as vegetables, peeled shrimp is pickled with salt, place physical environment let alone corrupt smelly obtain smelly bittern (fermented liquid of bean curd with odor) after, thumbnail is steeped into wherein, ferment approximately to pick up in 4-6 hour and form (Su, Y.C., Traditional fermented foods in Taiwan, In Proceedings of the Oriental Fermented Foods, p.15, Food IndustryResearch and deveopment Institute, Taiwan, Hsiuchu, 1980).
Bean curd with odor is to belong to a kind of alkaline fermentation food, and during fermentation microorganism becomes proteolysis Amino acid and wins peptide, and follows disengaging and the rising of pH-value of ammonia.The main fermented bacterium of alkaline fermentation food is Bacillus sp., the bacterial strain of this genus has the ability of secretion extracellular protease mostly, hydrolyzable protein and produce Amino acid and win peptide, and in fermenting process, disengage ammonia (Wang, J. and Fung, D.Y.C., Alkaline-fermented foods:a review withemphasis on pidan fermentation.Crit.Rev.Microbiol.22:101,1996).
According to the smelly bittern that traditional way is made, the fermentative action bacterial strain mainly is to be present in the pickled raw material, so fermented flavour can change to some extent because of every batch of raw material is different, quality can't be stablized control.In addition, only material is carried out rough cutting when making smelly bittern, the tissue of material is difficult for decomposing, so microorganism growth is slow, and general fermentation just can be finished more than 6 wheat harvesting periods when costing, and owing to adopt open type fermented method, the stink that is produced between yeast phase causes easily that insects assemble and lays eggs the wholesomeness extreme difference, and the pollution of various pathogenic bacterias and germ easily takes place, harmful HUMAN HEALTH.
Thereby develop the manufacture method of the living bean curd with odor of health, stay in grade and tool excellent flavor, its necessity and economic worth are arranged.
Summary of the invention
An object of the present invention is to provide a kind of flora that is used to make living bean curd with odor, it is by in the smelly bittern of tradition, obtains through screening and evaluation, can be used for making the living bean curd with odor of excellent flavor and health.
Another object of the present invention provides and is used to make living bean curd with odor and be fit to bittern composition of described flora growth and preparation method thereof.
A further object of the present invention provides a kind of method of making living bean curd with odor, and it is to use described flora and bittern composition to carry out.This living bean curd with odor can make edible bean curd with odor by working methods such as steaming, boil, be fried and braised in soy sauce.
The purpose of this invention is to provide a kind of flora that is used to make bean curd with odor, be fit to the bittern composition of this flora fermentation, and make the method for living bean curd with odor and by its living bean curd with odor that makes.
Rely the manufacturing that waits the people once to study bean curd with odor, they serve as to brewage with the microorganism (manufacturing of Lai Minnan (1997) bean curd with odor according to the screening bean curd with odor with the protein capacity of decomposition.Foodstuffs industry 9:25).People such as Li Shufen are by separating the bacterium with protein capacity of decomposition in the smelly bittern sample of tradition, find that wherein main bacterial strain is bacillus megaterium (Bacillus megaterium), Paenibacillus polymyxa (Bacillus polymyxa), bacillus pumilus (Bacillus pumilus) and Bacillus subtilus (Bacillus subtilis), both should be main fermented bacterium (Li Shufen, Wang Jibin, Zhang Ping flat (1996), separation of proteolytic bacteria and evaluation in the bean curd with odor back.Food science 23:1).
Yet when carrying out the bittern fermentation with single inoculation, the result is also not really desirable.The present invention then is by screening in the smelly bittern of tradition and identifies good smelly bittern fermentative microflora.
Flora of the present invention comprises that mainly the A2 bacterium is organized and the S3 bacterium is organized two kinds.Its screening process is as follows: collect smelly bittern sample from the various places, Taiwan, will have the smelly bittern diluted sample of stink and carry out plating again after smearing culture, screening still has the bacterium group of stink and gets.Through identifying, A2 bacterium group mainly comprises Bacillaceae (Bacillus), enterococcus spp (Enterococcus) and lactobacillus (Lactobacillus), and S3 bacterium group mainly comprises Bacillaceae and enterococcus spp.
To above-mentioned flora, utilize thalline lipid acid to form identification systems (Miller, L. and Berger, J.Bacteria Identification by Gas Chromatograph of Whole Cell FattyAcids, HP Application Note.288.41 (1985)), standard operating procedure and analytical procedure according to Microbial ID System (MIS), at thalline through collecting, saponification, methylate, after extraction and the alkali cleaning, this fatty acid methyl ester (FAME) is utilized 5890 Series II gas chromatographs of Hewlett-Packard (Hewlett-Packard), 3396 integrators and 7673B self-actuated sampler are analyzed.
Further identify A2 bacterium group and mainly comprise spherical bacillus (Bacillussphaericus), enterococcus spp and lactobacillus, be preserved in the Foodstuff Industrial and Development Inst. that is positioned at Hsinchu, Taiwan Province, China on December 9th, 1998, deposit number is CCRC980003; And being preserved in the Chinese typical culture collection center that is positioned at Chinese Wuhan on December 8th, 1998, preserving number is CCTCC M 98023.S3 bacterium group mainly comprises spherical bacillus, bird enterobacteria (Enterococcus avium), E. casselflavus (Enterococcus casseliflavus) and Enterococcus durans (Enterococcus durans), be preserved in the Foodstuff Industrial and Development Inst. that is positioned at Hsinchu, Taiwan Province, China on December 9th, 1998, deposit number is CCRC980004; And being preserved in the Chinese typical culture collection center that is positioned at Chinese Wuhan on December 8th, 1998, preserving number is CCTCC M 98024.
The present invention also is provided for making living bean curd with odor and is suitable for the bittern composition of flora growth of the present invention, comprises a kind of bittern composition that is suitable for the fermentation of A2 bacterium group most, and is suitable for the bittern composition of S3 bacterium group fermentation most.The bittern composition of the described A2 of being suitable for bacterium group fermentation consist of cabbage or thorn amaranth, bamboo Xun, bean curd, shrimp-roe and salt.And consisting of cabbage or stinging amaranth, bamboo Xun, bean curd and salt of the bittern composition of the described S3 of being suitable for bacterium group fermentation do not contain shrimp-roe.
Be suitable for the bittern composition of A2 bacterium group fermentation, rises the per-cent of number according to the weight kilogram number of each constituent materials and the volume of the water that is added, preferably comprise cabbage or sting amaranth, bamboo Xun, the bean curd of 20-40% (w/v), shrimp-roe and the salt of 2.5-10% (w/v).Organize bean curd and the salt that the bittern composition of fermentation preferably comprises cabbage or stings amaranth, bamboo Xun, 30-50% (w/v) and be suitable for the S3 bacterium.
The bittern composition of the described A2 of being suitable for bacterium group fermentation more preferably comprises cabbage or thorn amaranth 20-40% (w/v), bamboo Xun 10-30% (w/v), bean curd 30% (w/v), shrimp-roe 5% (w/v) and salt 0.5-1.5% (w/v).And the bittern composition that is suitable for the fermentation of S3 bacterium group more preferably comprises cabbage or thorn amaranth 20-40% (w/v), bamboo Xun 10-30% (w/v), bean curd 40% (w/v) and salt 0.5-2% (w/v).
According to the present invention, be inoculated in the described A2 of being suitable for bacterium by A2 bacterium group and organize the smelly bittern that ferments in the bittern composition of fermentation and get, can make the bean curd with odor of preferable local flavor and whole hobby property.Organize the bittern composition fermentation of fermenting and the smelly bittern that gets and be inoculated in the described S3 of being suitable for bacterium, can make outward appearance, local flavor, mouthfeel and all good bean curd with odor of whole hobby property by S3 bacterium group.Yet bacterium group S3 is inoculated in fermentation in the bittern composition that is fit to the fermentation of A2 bacterium group smelly bittern, the bean curd with odor that it makes judge result and bad, show the bittern substratum that S3 bacterium group is not suitable for fermenting and contains shrimp-roe.
The preparation method who is used to prepare the smelly bittern of bean curd with odor of the present invention, be through thalline freezing or that lyophilize is preserved with flora of the present invention, direct inoculation or after dull and stereotyped activation culture, inoculate, or directly be forwarded in the sterilized bittern substratum from smelly bittern, make smelly bittern with the non-open type fermentation.
The present invention also provides the method for the living bean curd with odor of preparation, be to use flora of the present invention and bittern composition, comprise Raw bean curd poured into by flora of the present invention and in bittern composition of the present invention, ferment in the smelly bittern of finishing, after soaking 0.5-12 hour under the room temperature and obtain living bean curd with odor.Soak time is preferably 4-8 hour.The living bean curd with odor of gained can be again with flushing with clean water.Living bean curd with odor of the present invention can make edible bean curd with odor by procedure of processings such as exploding, steam, boil or be braised in soy sauce.
Following non-restrictive example in order to further specify flora of the present invention, in order to the fermentation bittern and the method for making of living bean curd with odor.
Embodiment
Example 1
The screening of flora of the present invention and preservation
Collect 10 smelly bittern samples (as table one) by the various places, Taiwan, reach 2 in homemade smelly bittern sample.Get 10 milliliters in smelly bittern sample and be forwarded in the sterilized bittern substratum, after one month, smell the bittern substratum of hearing after fermenting with nose, judge whether that frowziness produces by fixed three bit manipulation personnel in 30 ℃ of following standing for fermentation.If have stink, then repeat switching, whether have reproducibility to determine it.The bittern of sample B, G and J switching does not have stink and produces.The bittern dilution that has stink after the fermentation is applied on the TSA substratum, after 30 ℃ of good air cultures are supported 24 hours, all thalline on the flat board with each extension rate, scrape to get with transfering loop respectively and be seeded in the bittern substratum, after one month, smell news by the fixed personnel with nose in 30 ℃ of non-open type fermentations equally, determine that the inoculation of which kind of extension rate still has identical stink generation ability, reduce the bacterium phase in this way, the essential bacterium phase of decision minimum number.Results of screening as shown in Table 2.Be diluted to 10
3After the inoculation doubly still the bacterium of frowziness group E, S and W are arranged, be diluted to 10
2After the inoculation doubly still the bacterium of frowziness group A and F are arranged.In addition, sample C, D, H and the I plating after dilution is smeared is not had a stink reproducibility.The bittern that will have the stink reproducibility is with freezing preservation fermentation strain wherein, and renumbers and be A2, E3, F2, S3 and W3.Zymophyte group after freezing preservation thalline activation, is seeded to the test that the bittern substratum carries out the stink reproducibility, the result as shown in Table 2, two groups of bacterium groups of A2 and S3 still have the stink reproducibility after freezing preservation thalline activation.
For understanding the bacterium phase of A2 and S3 bacterium group, freezing preservation thalline dilution is applied in the TSA substratum, 30 ℃ of good air cultures are supported and are chosen bacterium at random after 2 days, the strain isolated of being selected is formed identification systems with thalline lipid acid identify.Discovery A2 bacterium group mainly is made up of Bacillus sphaericus, enterococcus spp and lactobacillus, and S3 bacterium group mainly is made up of Bacillus sphaericus, bird enterobacteria, E. casselflavus and Enterococcus durans.
Example 2
The manufacturing of bittern composition and smelly bittern
Rises the per-cent of number according to the weight kilogram number of each constituent materials and the volume of the water that is added, be suitable for the bittern composition that A2 bacterium group ferments and comprise cabbage 30% (w/v), bamboo Xun 20% (w/v), bean curd 30% (w/v), shrimp-roe 5% (w/v) and salt 1% (w/v).And the bittern composition that is suitable for the fermentation of S3 bacterium group comprises cabbage 30% (w/v), bamboo Xun 20% (w/v), bean curd 40% (w/v) and salt 1% (w/v).Raw material is got 200 milliliters bittern substratum and is packed in 250 milliliters of serum bottles, with 121 ℃ of sterilizations 45 minutes after stirring broken homogeneous; If liquid amount is 800 milliliters (1 liter of serum bottle), then with 121 ℃ of sterilizations 60 minutes.
With the bittern fermentative microflora after the activation of freezing preservation thalline, the bacterium liquid of getting 75 microlitres evenly is applied in TSA (Trypticase Soy Agar (BBL, Maryland)) on the substratum, after 30 ℃ of good air cultures are supported 24 hours, with transfering loop the thalline on the flat board is scraped to get and be seeded in the sterilized bittern substratum, in 30 ℃ of non-open types fermentations one month.
Example 3
The manufacturing of living bean curd with odor
Get 60 Raw bean curd and place clean plastic box, 1600 milliliters in the smelly bittern that pouring into ferments finishes after soaking four hours under the room temperature, obtains the living bean curd with odor of health with flushing with clean water.
Example 4
The bean curd with odor that makes according to the present invention judge test
The living bean curd with odor that will make according to aforementioned each example after 4 ℃ of refrigerations are spent the night, take out fried,
Controlling fried initial temperature is 150 ℃.Having a liking for sexy official judges:
The sexy official of hobby who is carried out the health bean curd with odor by 50 unbred persons of judging judges, outward appearance, local flavor, mouthfeel and whole hobby property four sexy official's speciality of hobby such as (the collocation pickles are edible) at sample, (the 1=utmost point was disliked with nine fens systems, the 9=head over heals about) indicates fancy grade, random alignment is taked in the sample supply in proper order, indicates with three figure place mess codes.To judge the result and import computer, carry out analysis of variance (ANOVA) with the SAS statistical software.Judge the result shown in table three and table four.
Table one, smelly bittern sample
| Sample number into spectrum | Sampling spot | pH | NaCl％ | Aerobic plate count (cfu/ml) |
| A | Xinzhu City recovery Lu Wangji bean curd with odor | 5.72 | 1.8 | 9.0×10 8(good) 8.5 * 10 8(detesting) |
| B | Right way bean curd with odor street pedlar in the Xinzhu City | 5.34 | 1.3 | 1.3×10 8(good) 1.3 * 10 8(detesting) |
| C | Tonghua street, Taibei city bean curd with odor street pedlar | 5.54 | 1.9 | 5.6×10 7(good) 1.1 * 10 8(detesting) |
| D | Guangzhou street, Taibei city is smelly family solely | 7.72 | 1.4 | 9.0×10 7(good) 2.7 * 10 8(detesting) |
| E | Linyi street, Taibei city bean curd with odor | 5.64 | 2.9 | 1.0×10 9(good) 1.0 * 10 9(detesting) |
| F | Gu Ting market, Taibei city | 5.20 | 1.8 | 1.3×10 9(good) 1.4 * 10 9(detesting) |
| G | Market, the temple to the God of War, Kaohsiung | 6.12 | 1.5 | 1.4×10 7(good) 2.4 * 10 7(detesting) |
| S | Market, south gate, Taibei city | 6.08 | 2.2 | 1.8×10 9(good) 1.5 * 10 9(detesting) |
| W | Market, west door, Taibei city | 6.85 | 7.3 | 3.1×10 8(good) 6.0 * 10 8(detesting) |
| H | Yun Lin metropolis second grain husk company | - | - | - |
| I | Make traditional bittern (1) by oneself | - | - | - |
| J | Make traditional bittern (2) by oneself | - | - | - |
The stink reproducibility result of the contained flora of screening in table two, each bittern sample
| Sample number into spectrum | Switching | Inoculation (extension rate) is smeared in dilution | Glycerine pipe activation inoculation |
| A | + * | +(10 2) | + |
| B | |||
| C | + | ||
| D | + | ||
| E | + | +(10 3) | |
| F | + | +(10 2) | |
| G | |||
| S | + | +(10 3) | + |
| W | + | +(10 3) | |
| H | + | ||
| I | + | ||
| J |
*:+expression frowziness produces
Table three, judge the result with each bacterium group living bean curd with odor that fermentation makes in containing the bittern composition of shrimp-roe
| Bacterium group # in order to fermentation | Outward appearance | Local flavor | Mouthfeel | Whole hobby property |
| A2 | 6.28 a | 5.96 a | 6.14 a | 6.34 a |
| S3 | 5.56 b | 5.20 b | 5.62 b | 5.42 b |
Ab: do not have significant difference between the mean value of same letter among the table colleague
Table four is judged the result with each bacterium group living bean curd with odor that fermentation makes in the bittern composition that does not contain shrimp-roe
| Bacterium group # in order to fermentation | Outward appearance | Local flavor | Mouthfeel | Whole hobby property |
| A2 | 6.30 a | 5.86 ab | 6.04 a | 6.08 b |
| S3 | 6.36 a | 6.50 a | 6.28 a | 6.78 a |
Ab: do not have significant difference between the mean value of same letter among the table colleague
Claims (7)
1, a kind of flora that can be used for making living bean curd with odor, its called after bacterium group A2, mainly comprise Bacillaceae Bacillus, enterococcus spp Enterococcus and lactobacillus Lactobacillus, be preserved in the Chinese typical culture collection center that is positioned at Chinese Wuhan on December 8th, 1998, preserving number is CCTCC M 98023.
2, a kind of bittern composition that is used to make living bean curd with odor and the described flora growth of suitable claim 1, rises the per-cent of number according to the weight kilogram number of each constituent materials and the volume of the water that is added, it comprises cabbage or stings amaranth, bamboo Xun, the bean curd of 20-40%, shrimp-roe and the salt of 2.5-10%.
3, according to the bittern composition of claim 2, rises the per-cent of number according to the weight kilogram number of each constituent materials and the volume of the water that is added, it comprises the cabbage of 20-40% or stings bamboo Xun of amaranth, 10-30%, 30% bean curd, 5% shrimp-roe and the salt of 0.5-1.5%.
4, a kind of method of making living bean curd with odor, it is to use the flora of claim 1 and the bittern composition of claim 2 or 3 to carry out.
5, according to the method for claim 4, it comprises that pouring Raw bean curd into claim 1 flora ferments in the smelly bittern of finishing, and soaks 0.5-12 hour step again under room temperature in the bittern composition of claim 2 or 3.
6, according to the method for claim 5, its soak time is 4-8 hour.
7, according to the method for claim 5, wherein said bittern composition is through sterilization, and described fermentation right and wrong are open type fermented.
Priority Applications (3)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB981257003A CN1148439C (en) | 1998-12-17 | 1998-12-17 | Bacterioflora for making raw strong-smelling preserved bean curd and bittern composition and method for making raw strong-smelling preserved bean curd |
| SG9901827A SG103242A1 (en) | 1998-12-17 | 1999-04-09 | Microflora and brine compositions for use in the production of uncooked stinky tofu (chaw-tofu) and method for producing uncooked stinky tofu (chaw-tofu) |
| SG200201224A SG122756A1 (en) | 1998-12-17 | 1999-04-09 | Microflora and brine compositions for use in the production of uncooked stinky tofu (chaw tofu) and method for producing uncooked stinky tofu (chaw tofu) |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB981257003A CN1148439C (en) | 1998-12-17 | 1998-12-17 | Bacterioflora for making raw strong-smelling preserved bean curd and bittern composition and method for making raw strong-smelling preserved bean curd |
Related Child Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNB031550657A Division CN1231576C (en) | 1998-12-17 | 1998-12-17 | Microbial colong and bittern conposition for making strong-smelling preserved bean curd and strong-smelling preserved bean curd making process |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1257123A CN1257123A (en) | 2000-06-21 |
| CN1148439C true CN1148439C (en) | 2004-05-05 |
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| CNB981257003A Expired - Lifetime CN1148439C (en) | 1998-12-17 | 1998-12-17 | Bacterioflora for making raw strong-smelling preserved bean curd and bittern composition and method for making raw strong-smelling preserved bean curd |
Country Status (2)
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| SG (2) | SG122756A1 (en) |
Families Citing this family (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1307899C (en) * | 2005-09-14 | 2007-04-04 | 王殷郊 | Making process of strong-smelling preserved beancurd |
| TWI449790B (en) * | 2011-12-06 | 2014-08-21 | Food Industry Res & Dev Inst | Method for producing salt brine for use in producing stinky tofu and fermentation medium used therefor |
| CN102559561B (en) * | 2012-02-24 | 2014-04-02 | 华东理工大学 | Food-sourced lactic acid bacterium and application thereof |
| CN105145862A (en) * | 2014-06-04 | 2015-12-16 | 吴金玉 | Vinous stinky tofu |
| CN105613784B (en) * | 2016-02-25 | 2016-11-30 | 湖南农业大学 | A kind of stable state fast fermentation method of south bean curd with odor salt fermentation liquid |
| CN108402185A (en) * | 2018-05-31 | 2018-08-17 | 盐城市天孜食品有限公司 | Bean curd with odor preparation method and the bean curd with odor of preparation |
Family Cites Families (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| TW496731B (en) * | 1998-12-17 | 2002-08-01 | Food Industry Res & Dev Inst | Microflora and salt brine compositions for use in producing uncooked stinky tofu and method for producing uncooked stinky tofu |
-
1998
- 1998-12-17 CN CNB981257003A patent/CN1148439C/en not_active Expired - Lifetime
-
1999
- 1999-04-09 SG SG200201224A patent/SG122756A1/en unknown
- 1999-04-09 SG SG9901827A patent/SG103242A1/en unknown
Also Published As
| Publication number | Publication date |
|---|---|
| CN1257123A (en) | 2000-06-21 |
| SG103242A1 (en) | 2004-04-29 |
| SG122756A1 (en) | 2006-06-29 |
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