CN115736228A - Preserved bean curd paste and preparation method thereof - Google Patents
Preserved bean curd paste and preparation method thereof Download PDFInfo
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- CN115736228A CN115736228A CN202211422638.5A CN202211422638A CN115736228A CN 115736228 A CN115736228 A CN 115736228A CN 202211422638 A CN202211422638 A CN 202211422638A CN 115736228 A CN115736228 A CN 115736228A
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
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- Seeds, Soups, And Other Foods (AREA)
Abstract
The application relates to a preparation method of fermented bean curd paste, which comprises the following steps: performing primary fermentation treatment on soybeans to obtain blanks; mixing the blank with the soup, grinding into paste, and performing secondary fermentation to obtain semi-finished product of the fermented bean curd paste; mixing the semi-finished product of the beancurd paste with xanthan gum liquid, boiling, preserving heat, and adding an alcohol water solution to obtain the beancurd paste; the soup comprises one or more of alcohol water solution, soybean paste, salt, red yeast rice, protease and water. The fermented bean curd paste prepared by the method has the advantages of fast and thorough protein decomposition, coordinated salty and fresh taste, original juice and flavor, strong product fragrance, brightness, moisture and bright color, greatly improved overall flavor and quality, easy acceptance by consumers, short production period and contribution to improving the economic benefit of the product.
Description
Technical Field
The application relates to the technical field of seasoning production and processing, in particular to fermented bean curd paste and a preparation method thereof.
Background
The beancurd paste is a traditional folk food, and is deeply favored by the masses because of unique taste and flavor. With the continuous increase of the national consumption level, people have higher and higher requirements on food. The traditional fermented bean curd paste preparation method comprises the steps of draining off water from a mature fermented bean curd semi-finished product, cooking for seasoning, grinding into slurry (paste) and subpackaging, wherein the fermented bean curd paste is a fermented bean curd paste seasoning formed by modulation and compounding, and has the advantages of poor product flavor, non-beautiful color, difficulty in market acceptance, complex process operation and high production cost.
For this reason, many food manufacturers have been working on changing the manufacturing process of the preserved bean curd sticks in recent years to improve the flavor and quality of the preserved bean curd sticks.
For example, a chinese patent application provides a process for preparing fermented bean curd: (1) screening soybeans; (2) pretreatment: soaking soybeans, grinding the soybeans, boiling the soybeans, separating pulp residues, curdling, dehydrating to prepare embryos, fermenting before inoculation and primary fermented bean curd; (3) Adding ingredients, namely adding specially-mixed juice into the primary fermented bean curd according to a ratio, wherein the juice is prepared from salt, wine, red yeast rice and wheat flour (wherein the ratio of the water to the salt to the wine to the wheat flour to the red yeast rice powder is 1: 0.3: 0.5; and (4) fermenting to finish the preparation of the fermented bean curd. However, the method has the disadvantages of long fermentation period, fermentation time of more than 90 days, long production period, poor color and luster of the product, no moisture and luster and poor appearance.
Disclosure of Invention
Accordingly, there is a need for a fermented bean curd paste and a method for producing the same, which can improve the flavor and quality of the product and shorten the fermentation period.
An embodiment of the application provides a method for making fermented bean curd paste, which comprises the following steps:
performing primary fermentation treatment on soybeans to obtain blanks;
mixing the blank with the soup, grinding into paste, and performing secondary fermentation to obtain a semi-finished product of the preserved bean curd paste;
mixing the semi-finished product of the beancurd paste with xanthan gum liquid, boiling, preserving heat, and adding an alcohol water solution to obtain the beancurd paste;
the soup comprises one or more of alcohol water solution, soybean paste, salt, red yeast rice, protease and water.
In one embodiment, the soup comprises the following components by mass percent: 35 to 40 percent of alcohol water solution, 15 to 25 percent of soybean paste, 12 to 15 percent of salt, 3 to 4.5 percent of red yeast rice, 0.08 to 0.1 percent of protease and 15 to 30 percent of water.
In one embodiment, the aqueous alcohol solution added after the incubation and the aqueous alcohol solution contained in the composition of the soup are independently selected from 35-45 vol% aqueous alcohol solution.
In one embodiment, the protease is papain.
In one embodiment, the mass ratio of the blank to the soup is 1: (0.8-1).
In one embodiment, the conditions for the second fermentation are: fermenting for 30-50 days at room temperature.
In one embodiment, the mass ratio of the semi-finished product of the beancurd paste to the xanthan gum solution is (93-97) to (3-7);
the preparation method of the xanthan gum solution comprises the following steps:
mixing xanthan gum with water, heating to crack the xanthan gum, and homogenizing;
the mass ratio of the xanthan gum to the water is (0.8-1) to 100;
the heating temperature is 75-85 ℃;
the heating time is 20-40 minutes.
In one embodiment, the manufacturing method comprises one or more of the following conditions:
the cooking conditions include: the temperature is 80-85 ℃, and the time is 10-20 minutes;
the conditions for incubation include: keeping the temperature at 80-85 ℃ and the heat preservation time at 15-25 minutes;
in the process of adding the alcohol water solution after heat preservation, the adding amount of the alcohol water solution is 1.5-2.5% of the weight of the semi-finished product of the humic acid cream.
In one embodiment, the step of subjecting the soybeans to a pre-fermentation treatment comprises:
and (3) soaking soybeans, grinding the soybeans into thick liquid, boiling the thick liquid, filtering, curdling and squatting, squeezing, cutting off the milk embryo and fermenting the milk embryo mucor in sequence.
An embodiment of the application also provides fermented bean curd paste which is prepared by the preparation method of the fermented bean curd paste in any one embodiment.
The method comprises the steps of firstly carrying out pre-fermentation treatment on soybeans to obtain a blank, mixing the blank with a specially-made soup, grinding the blank into a paste, carrying out secondary fermentation to obtain a semi-finished fermented bean curd paste product, mixing the semi-finished fermented bean curd paste product with xanthan gum liquid, boiling, preserving heat, and adding an alcohol water solution to obtain a final fermented bean curd paste product. Furthermore, a proper amount of xanthan gum liquid is added into the semi-finished product of the fermented bean curd paste, so that the final product of the fermented bean curd paste prepared by the method is brighter and more moist and has brighter color.
Drawings
FIG. 1 is a flow chart of a process for making a pomade cream in one embodiment.
Detailed Description
To facilitate an understanding of the present application, the present application will now be described more fully with reference to the accompanying drawings. Preferred embodiments of the present application are given in the accompanying drawings. This application may, however, be embodied in many different forms and should not be construed as limited to the embodiments set forth herein. Rather, these embodiments are provided so that this disclosure will be thorough and complete.
Unless defined otherwise, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this application belongs. The terminology used in the description of the present application herein is for the purpose of describing particular embodiments only and is not intended to be limiting of the application. As used herein, the term "and/or" includes any and all combinations of one or more of the associated listed items.
In the present application, the technical features described in the open manner include a closed technical solution including the listed features, and also include an open technical solution including the listed features.
As shown in fig. 1, an embodiment of the present application provides a method for preparing a pomade cream, including the following steps S110 to S130.
Step S110: and performing primary fermentation treatment on the soybeans to obtain blanks.
Step S120: mixing the blank with the soup, grinding into paste, and fermenting for the second time to obtain semi-finished product of the preserved bean curd cream.
Step S130: mixing the semi-finished product of the putrefaction cream with xanthan gum solution, boiling, keeping the temperature, and adding alcohol water solution to obtain the putrefaction cream.
The method comprises the steps of firstly carrying out pre-fermentation treatment on soybeans to obtain a blank, mixing the blank with a special soup juice, grinding the blank into a paste, carrying out secondary fermentation to obtain a semi-finished product of the fermented bean curd paste, mixing the semi-finished product of the fermented bean curd paste with xanthan gum liquid, boiling, preserving heat, and adding an alcohol water solution to obtain a final product of the fermented bean curd paste, wherein under the action of the special soup juice, the time for the secondary fermentation can be greatly shortened, the secondary fermentation only needs 30-50 days, the maturation time of the semi-finished product of the fermented bean curd paste is shortened, the protein decomposition is fast and thorough, the salty and delicious tastes are coordinated, the original taste and the original taste of the product are strong, the integral flavor and the quality are greatly improved, the semi-finished product is more easily accepted by consumers, the production period is shortened, and the economic benefit of the product is improved. Furthermore, a proper amount of xanthan gum liquid is added into the semi-finished fermented bean curd paste product, so that the prepared fermented bean curd paste product is brighter and more moist and brighter in color.
The following describes steps S110 to S130 in detail:
step S110: and performing primary fermentation treatment on the soybeans to obtain blanks.
In one embodiment, the step of subjecting the soybeans to a pre-fermentation treatment comprises:
soaking soybeans, grinding the soybeans into thick liquid, boiling the thick liquid, filtering, curdling and squatting, squeezing, cutting off milk embryos and fermenting the milk embryos by using mucor.
In one embodiment, the step of soaking the beans comprises: according to the mass ratio of the soybean raw material to clear water of 1:3, and adjusting the bean soaking time according to the water temperature.
In a more specific embodiment, the water temperature is related to the bean soaking time by: when the water temperature is more than or equal to 25 ℃, the bean soaking time is 6-8 hours; when the water temperature is 20-25 ℃, the bean soaking time is 8-10 hours; when the water temperature is 15-20 ℃, the bean soaking time is 10-12 hours; when the water temperature is less than or equal to 15 ℃, the bean soaking time is 12 to 14 hours.
In one embodiment, after the step of grinding and before the step of cooking, the step of adjusting the concentration of the soybean milk and cooking the soybean milk can be further included.
In one embodiment, the step of cooking the pulp comprises: the temperature is controlled to be between 98 and 105 ℃ and kept for 1 to 2 minutes.
In one embodiment, the step of filtering comprises: and (4) vibrating and filtering the boiled soybean milk, separating soybean milk residues, and taking soybean milk.
In one embodiment, the step of curdling the crouch includes: adding coagulant into soybean milk, slowly stirring until the soybean milk blooms, and culturing flowers.
In one embodiment, the step of fermenting the mucor lactis comprises: fermenting for 34-36 hours at 31-33 ℃.
It is understood that, before the step of soaking the soybeans, the method can further comprise the step of pretreating the raw soybeans: and removing impurities from the soybeans to obtain clean soybean raw materials. Further, the mode of impurity removal treatment can be, for example, that the soybeans are passed through an impurity remover to remove impurities.
As will be appreciated, after the step of fermentation by Mucor lactis, the resulting product is a blank.
Step S120: mixing the blank with the soup, grinding into paste, and performing secondary fermentation to obtain semi-finished product of the fermented bean curd paste.
Wherein the soup comprises one or more of alcohol water solution, soybean paste, salt, red yeast rice, protease and water. The special soup composition can greatly shorten the secondary fermentation maturation time and further improve the flavor of the beancurd paste.
In one embodiment, the soup composition comprises, in mass percent: 35 to 40 percent of alcohol water solution, 15 to 25 percent of soybean paste, 12 to 15 percent of salt, 3 to 4.5 percent of red yeast rice, 0.08 to 0.1 percent of protease and 15 to 30 percent of water. The components of the soup are matched according to specific compositions and specific mass percentages, so that the second fermentation can be completed in a short time, and the soup has good flavor and mouthfeel.
Further, in the composition of the soup, if the mass ratio of alcohol is too low, the product tends to become sour and the fermented dough tends to deteriorate, and if the mass ratio of alcohol is too high, the flavor and taste of the product tend to be adversely affected, and the period of the second fermentation tends to be long. It is understood that the composition of the soup may include, but is not limited to, 35%, 36%, 37%, 38%, 39%, 40%, etc. of alcohol by mass.
Further, in the composition of the soup, the alcohol water solution is selected from 35-45% alcohol water solution by volume percentage. Further, the alcohol aqueous solution is preferably edible alcohol.
Furthermore, in the composition of the soup, if the mass ratio of the soybean paste is too low, the soybean fragrance is weak, which affects the flavor of the product, and if the mass ratio of the soybean paste is too high, the fragrance of the beancurd paste can be covered. It is understood that the ratio of the soybean paste in the soup composition may be, but not limited to, 15%, 16%, 17%, 18%, 19%, 20%, 21%, 22%, 23%, 24%, 25%, etc.
Furthermore, in the composition of the soup, if the mass ratio of the salt is too low, the salty taste of the preserved beancurd paste is insufficient, and if the mass ratio of the salt is too high, the salty taste of the preserved beancurd paste is too heavy, and the salty taste is not suitable, so that the eating taste is influenced. It is understood that the composition of the soup may be, but not limited to, 12%, 13%, 14%, 15%, etc. by mass of salt.
Furthermore, in the composition of the soup, the red yeast rice can make the fermented bean curd paste show red color, the red yeast rice is a natural pigment, and the control of the mass ratio of the red yeast rice in a specific range is favorable for controlling the appearance of the fermented bean curd paste. It is understood that the mass ratio of red yeast rice in the composition of the soup may be, but not limited to, 3.0%, 3.1%, 3.2%, 3.3%, 3.4%, 3.5%, 3.6%, 3.7%, 3.8%, 3.9%, 4.0%, 4.1%, 4.2%, 4.3%, 4.4%, 4.5%, etc.
Furthermore, in the composition of the soup, protease can decompose the ester fragrance of the bean curd, and the control of the mass ratio of the protease in a specific range is favorable for controlling the compound flavor of the final product of the fermented bean curd paste. It is understood that the ratio of protease in the composition of the soup may be, but not limited to, 0.08%, 0.09%, 0.1%, etc.
In the composition of the soup, the protease is preferably papain. The papain is an exoprotease, can react with bean curd made of soybean protein to decompose a special ester flavor, and can enhance the flavor of the beancurd paste.
In one embodiment, the method for preparing the soup comprises the following steps:
mixing soybean paste, salt, red yeast rice and water, boiling, keeping the temperature, and sequentially adding an alcohol water solution and protease.
In one embodiment, the step of grinding into paste comprises: milling the mixture of the blank and the soup by a colloid mill to form a paste.
In one embodiment, the mass ratio of the blank to the soup is 1: (0.8-1). The mass ratio of the blank to the soup is controlled in a specific range, so that the forming of the fermented bean curd paste can be ensured, and the quality is better. If the mass ratio of the blank is too low, the solid content is too high and the blank is difficult to grind from a colloid mill, and if the mass ratio of the blank is too low, the solid content is too much and is in a dilute juice shape, the blank is difficult to form into a paste shape, and the appearance phase is influenced. It is understood that the mass ratio of the blank to the soup can be, for example, but not limited to, 1.
In one embodiment, the conditions of the second fermentation comprise: fermenting for 30-50 days at room temperature. Compared with the traditional fermented bean curd paste manufacturing process, the fermented bean curd paste manufacturing method provided by the embodiment of the application has the advantages that the secondary fermentation time is greatly shortened, and the production period can be shortened. It is understood that the time of the second fermentation may be, for example, but not limited to, 30 days, 33 days, 35 days, 37 days, 38 days, 40 days, 43 days, 45 days, 48 days, 50 days, and the like.
Step S130: mixing the semi-finished product of the putrefaction cream with xanthan gum solution, boiling, keeping the temperature, and adding alcohol water solution to obtain the putrefaction cream.
A certain amount of xanthan gum is added into the semi-finished fermented bean curd paste, so that the fermented bean curd paste keeps original taste and flavor, full and beautiful color and luster, rich fragrance and more harmonious and stable overall flavor and quality of the product.
In one embodiment, the mass ratio of the semi-finished humic acid cream to the xanthan gum solution is (93-97) to (3-7). Furthermore, the mass ratio of the semi-finished product of the fermented bean curd cream to the xanthan gum solution is (94-96) to (4-6). Furthermore, the mass ratio of the semi-finished product of the beancurd paste to the xanthan gum solution is 95.
In one embodiment, the method for preparing the xanthan gum solution comprises the following steps:
mixing xanthan gum with water, heating to crack, and homogenizing.
Further, the mass ratio of xanthan gum to water is (0.8-1): 100. It is to be understood that the mass ratio of xanthan gum to water can be, for example but not limited to, 0.8.
Further, the heating temperature is 75 ℃ to 85 ℃. It is understood that the heating temperature can be, for example, but not limited to, 75 deg.C, 77 deg.C, 78 deg.C, 80 deg.C, 82 deg.C, 83 deg.C, 85 deg.C, etc.
Further, the heating time is 20 to 40 minutes. It is understood that the time of heating may be, for example, but not limited to, 20 minutes, 25 minutes, 30 minutes, 35 minutes, 40 minutes, and the like.
In one embodiment, the cooking conditions include: the temperature is 80-85 ℃, and the time is 10-20 minutes. It will be appreciated that in the cooking step, pasteurization may be effected. It will be appreciated that the cooking may be steam cooking. It is understood that the cooking temperature can be, for example, but not limited to, 80 deg.C, 81 deg.C, 82 deg.C, 83 deg.C, 84 deg.C, 85 deg.C, etc., and the cooking time can be, for example, but not limited to, 10 minutes, 13 minutes, 15 minutes, 17 minutes, 18 minutes, 20 minutes, etc.
In one embodiment, the conditions of incubation include: keeping the temperature at 80-85 ℃ and the heat preservation time at 15-25 minutes. It is understood that the temperature of the incubation may be, for example, but not limited to, 80 deg.C, 81 deg.C, 82 deg.C, 83 deg.C, 84 deg.C, 85 deg.C, etc., and the time of the incubation may be, for example, but not limited to, 15 minutes, 17 minutes, 18 minutes, 20 minutes, 23 minutes, 25 minutes, etc.
In one embodiment, the alcohol aqueous solution added after the heat preservation is selected from alcohol aqueous solutions with the alcohol volume percentage of 35-45%.
In one embodiment, in the process of adding the alcohol water solution after the heat preservation, the adding amount of the alcohol water solution is 1.5-2.5% of the weight of the semi-finished product of the fermented bean curd paste.
An embodiment of the application also provides fermented bean curd paste which is prepared by the preparation method of the fermented bean curd paste in any one of the embodiments. The fermented bean curd paste prepared by the method has the advantages of fast and thorough protein decomposition, coordinated salty and fresh taste, original juice and flavor, strong product fragrance, brightness, moisture and bright color, greatly improved overall flavor and quality, easy acceptance by consumers, short production period and contribution to improving the economic benefit of the product.
An embodiment of the application also provides a flavor product which is processed by the fermented bean curd paste in the embodiment. It will be appreciated that the flavour object may be, for example but not limited to, a biscuit, sausage or the like.
The fermented bean curd and the production method thereof according to the present application will be described in further detail below with reference to specific examples.
Example 1
The beancurd paste is prepared by the following steps:
raw material treatment:
(1) The method comprises the steps of taking soybeans as raw materials, removing impurities of the soybeans, and removing impurities by an impurity remover to obtain clean soybeans.
Pre-fermentation treatment:
(2) Soaking the beans: according to the mass ratio of soybean raw materials to clear water of 1:3, soaking the beans according to the proportion that the bean soaking time is determined by the water temperature:
A. when the water temperature is more than or equal to 25 ℃, the bean soaking time is 6-8 hours;
B. when the water temperature is 20-25 ℃, the bean soaking time is 8-10 hours;
C. when the water temperature is 15-20 ℃, the bean soaking time is 10-12 hours;
D. when the water temperature is less than or equal to 15 ℃, the bean soaking time is 12 to 14 hours.
(3) Pulping: adding water while grinding, and adjusting the concentration of soybean milk to prepare for boiling.
(4) Boiling the pulp: the boiling temperature is controlled at 100 ℃ and kept for 1 minute.
(5) And (3) filtering: and (4) vibrating and filtering the cooked soybean milk, and separating soybean milk residues to obtain soybean milk.
(6) Curdling and squatting: adding coagulant into soybean milk, slowly stirring until the soybean milk blooms, and culturing flowers.
(7) And (3) upward pressing: and performing upward pressing according to specification requirements, and performing uniform upward pressing.
(8) Cutting the milk embryo: and (5) scribing blanks as required.
(9) And (3) fermenting the mucor lactis: performing primary fermentation at 32 deg.C for 35 hr to obtain blank.
And (3) secondary fermentation:
(10) Preparing the soup:
the soup comprises the following components in percentage by mass: 35% of 40-degree edible alcohol (namely 40% alcohol water solution by volume), 20% of soybean paste, 13.5% of salt, 3.0% of red yeast rice, 0.08% of papain and 28.42% of water;
adding soybean paste, salt, red yeast rice and water into a pot, mixing uniformly, boiling, keeping the temperature, sequentially adding edible alcohol and papain, mixing and stirring uniformly to obtain soup.
(11) Grinding into a paste shape:
mixing the blank with the soup according to the mass ratio of 1:0.8, and then grinding the mixture into paste by colloid milling.
(12) And (3) fermentation after barreling: and (3) placing the ground paste material into a barrel, sealing the barrel, and performing secondary fermentation at room temperature to obtain a semi-finished product of the pomade paste.
Preparing the semi-finished preserved beancurd cream into preserved beancurd cream:
(13) Preparing a yellow raw glue solution: the xanthan gum is sheared to prepare a xanthan gum solution (the mass ratio of water to xanthan gum is 100.8), the xanthan gum is boiled with hot water at 60 ℃ for 30 minutes, and then the mixture is homogenized by a homogenizer.
(14) Feeding: adding the semi-finished fermented bean curd cream into a pot, starting stirring, pouring xanthan gum liquid into the pot, and stirring, wherein the mass ratio of the semi-finished fermented bean curd cream to the xanthan gum liquid is 95.
(15) Boiling: carrying out pasteurization, specifically: boiling with steam, heating to 80 deg.C, boiling for 15 min, and closing steam.
(16) And (3) heat preservation: the temperature is kept at 80 ℃ for 20 minutes.
(17) Adding wine: adding 40 degree edible alcohol (2% of the semi-finished product of the beancurd paste) into the pan, and stirring.
(18) Taking out of the pot and putting into a transfer barrel: detecting to be qualified, weighing and packaging, specifically: and (3) placing the plastic bag into the packaging barrel, opening the packaging barrel, placing the packaging barrel on a weighing device, and opening the transfer barrel to stir and discharge the fermented bean curd paste to directly enter the plastic bag.
(19) Bag bundling and barrel sealing: after each barrel meets the requirements, the plastic bag opening is tied, and the barrel cover is sealed.
(20) Labeling and warehousing: and (5) sticking a label on the packaging barrel body and warehousing.
Example 2
The procedure of example 1 was followed in substantially the same manner except for the steps of (4) boiling, (10) preparing a soup, (11) grinding into a paste, and (13) preparing a xanthan gum solution.
The beancurd paste is prepared according to the following steps:
raw material treatment:
(1) The method comprises the steps of taking soybeans as raw materials, removing impurities from the soybeans, and removing foreign matters through an impurity remover to obtain a clean soybean raw material.
Pre-fermentation treatment:
(2) Soaking the beans: according to the mass ratio of the soybean raw material to clear water of 1:3, soaking the beans according to the proportion, wherein the bean soaking time is determined by the water temperature:
A. when the water temperature is more than or equal to 25 ℃, the bean soaking time is 6-8 hours;
B. when the water temperature is 20-25 ℃, the bean soaking time is 8-10 hours;
C. when the water temperature is 15-20 ℃, the bean soaking time is 10-12 hours;
D. when the water temperature is less than or equal to 15 ℃, the bean soaking time is 12-14 hours.
(3) Grinding: adding water while grinding, and adjusting the concentration of the soybean milk to prepare for boiling.
(4) Boiling the soybean milk: the cooking temperature was controlled at 105 ℃ for 1 minute.
(5) And (3) filtering: and (3) vibrating and filtering the boiled soybean milk, and separating soybean milk residues to obtain soybean milk.
(6) Curdling and squatting: adding coagulant into soybean milk, slowly stirring until the soybean milk blooms, and culturing flowers.
(7) And (3) upward pressing: and performing upward pressing according to specification requirements, and performing uniform upward pressing.
(8) Cutting the milk embryo: and (5) scribing blanks as required.
(9) And (3) fermenting the mucor lacteus: performing primary fermentation at 32 deg.C for 35 hr to obtain blank.
And (3) secondary fermentation:
(10) Preparing the soup:
the soup comprises the following components in percentage by mass: 40% of 40% edible alcohol, 15% of soybean paste, 15% of salt, 4.5% of red yeast rice, 0.1% of papain and 25.4% of water;
adding soybean paste, salt, red yeast rice and water into a pot, mixing uniformly, boiling, keeping the temperature, sequentially adding edible alcohol and papain, mixing and stirring uniformly to obtain soup.
(11) Grinding into a paste shape:
mixing the blank and the soup according to the mass ratio of 1:1, and then grinding the mixture into paste by colloid milling.
(12) And (3) fermentation after barreling: and (3) putting the ground paste material into a barrel, sealing the barrel, and performing secondary fermentation at room temperature to obtain a semi-finished product of the cream.
Preparing the semi-finished preserved beancurd cream into preserved beancurd cream:
(13) Preparing a yellow raw glue solution: the xanthan gum is sheared to prepare a xanthan gum solution (the mass ratio of water to xanthan gum is 100.
(14) Feeding: adding the semi-finished fermented bean curd cream into a pot, starting stirring, pouring xanthan gum liquid into the pot, and stirring, wherein the mass ratio of the semi-finished fermented bean curd cream to the xanthan gum liquid is 95.
(15) Boiling: carrying out pasteurization, specifically: boiling with steam, heating to 80 deg.C, boiling for 15 min, and closing steam.
(16) Preserving heat: the temperature is kept at 80 ℃ for 20 minutes.
(17) Adding wine: adding 40 degree edible alcohol (2% of the semi-finished product of the cream) into the pan, and stirring.
(18) Taking out of the pot and putting into a transfer barrel: detecting to be qualified, weighing and packaging, specifically: and (3) placing the plastic bag into a packaging barrel, opening the packaging barrel, placing the packaging barrel on a weighing device, and opening the transfer barrel to stir the discharged fermented bean curd paste to directly enter the plastic bag.
(19) Bag bundling and barrel sealing: after each barrel meets the requirements, the plastic bag opening is tied, and the barrel cover is sealed.
(20) Labeling and warehousing: and (5) sticking a label on the packaging barrel body and putting the packaging barrel body into a warehouse.
Example 3
The procedure of example 1 was followed in substantially the same manner except for the steps of (4) boiling, (10) preparing a soup, (11) grinding into a paste, and (13) preparing a xanthan gum solution.
The beancurd paste is prepared according to the following steps:
treating raw materials:
(1) The method comprises the steps of taking soybeans as raw materials, removing impurities of the soybeans, and removing impurities by an impurity remover to obtain clean soybeans.
Pre-fermentation treatment:
(2) Soaking the beans: according to the mass ratio of soybean raw materials to clear water of 1:3, soaking the beans according to the proportion, wherein the bean soaking time is determined by the water temperature:
A. when the water temperature is more than or equal to 25 ℃, the bean soaking time is 6-8 hours;
B. when the water temperature is 20-25 ℃, the bean soaking time is 8-10 hours;
C. when the water temperature is 15-20 ℃, the bean soaking time is 10-12 hours;
D. when the water temperature is less than or equal to 15 ℃, the bean soaking time is 12-14 hours.
(3) Grinding: adding water while grinding, and adjusting the concentration of soybean milk to prepare for boiling.
(4) Boiling the soybean milk: the cooking temperature was controlled at 105 ℃ for 1 minute.
(5) And (3) filtering: and (3) vibrating and filtering the boiled soybean milk, and separating soybean milk residues to obtain soybean milk.
(6) Curdling and squatting: adding coagulant into soybean milk, slowly stirring until the soybean milk blooms, and culturing flowers.
(7) And (3) upward pressing: and performing upward pressing according to the specification requirement, and uniformly pressing.
(8) Cutting the milk embryo: and (5) scribing blanks as required.
(9) And (3) fermenting the mucor lactis: performing primary fermentation at 32 deg.C for 35 hr to obtain blank.
And (3) secondary fermentation:
(10) Preparing the soup:
the soup comprises the following components in percentage by mass: 37.5 percent of edible alcohol with the temperature of 40 ℃, 25 percent of soybean paste, 12 percent of salt, 3.5 percent of red yeast rice, 0.09 percent of papain and 21.91 percent of water;
adding soybean paste, salt, red yeast rice and water into a pot, mixing uniformly, boiling, keeping the temperature, sequentially adding edible alcohol and papain, mixing and stirring uniformly to obtain the soup.
(11) Grinding into a paste shape:
mixing the blank and the soup according to the mass ratio of 1:0.9, and then grinding the mixture into paste by colloid milling.
(12) And (3) fermentation after barreling: and (3) placing the ground paste material into a barrel, sealing the barrel, and performing secondary fermentation at room temperature to obtain a semi-finished product of the pomade paste.
Preparing the semi-finished product of the preserved beancurd cream into the preserved beancurd cream:
(13) Preparing a yellow raw glue solution: the xanthan gum is sheared to prepare a xanthan gum solution (the mass ratio of water to xanthan gum is 100.9), the xanthan gum is boiled with hot water at 60 ℃, and after 30 minutes, the xanthan gum is homogenized by a homogenizer.
(14) Feeding: adding the semi-finished fermented bean curd cream into a pot, starting stirring, pouring xanthan gum liquid into the pot, and stirring, wherein the mass ratio of the semi-finished fermented bean curd cream to the xanthan gum liquid is 95.
(15) Boiling: carrying out pasteurization, specifically: boiling with steam, heating to 80 deg.C, boiling for 15 min, and closing steam.
(16) And (3) heat preservation: the temperature is kept at 80 ℃ for 20 minutes.
(17) Adding wine: adding 40 degree edible alcohol (2% of the semi-finished product of the beancurd paste) into the pan, and stirring.
(18) Taking out of the pot and putting into a transfer barrel: detecting to be qualified, weighing and packaging, specifically: and (3) placing the plastic bag into the packaging barrel, opening the packaging barrel, placing the packaging barrel on a weighing device, and opening the transfer barrel to stir and discharge the fermented bean curd paste to directly enter the plastic bag.
(19) Bag bundling and barrel sealing: after each barrel meets the requirements, the plastic bag opening is tied, and the barrel cover is sealed.
(20) Labeling and warehousing: and (5) sticking a label on the packaging barrel body and putting the packaging barrel body into a warehouse.
Comparative example 1
The procedure was substantially the same as in example 1 except that (10) the procedure for preparing the broth was different. Specifically, the steps distinguished from example 1 are:
(10) Preparing the soup:
the soup comprises the following components in percentage by mass: 11.5% of 40-degree edible alcohol, 11.5% of salt, 19.2% of wheat flour, 19.2% of red yeast rice and 38.6% of water;
adding soybean paste, salt, red yeast rice and water into a pot, mixing uniformly, boiling, keeping the temperature, sequentially adding edible alcohol and papain, mixing and stirring uniformly to obtain soup.
Comparative example 2:
the procedure was substantially the same as in example 1 except that (10) the procedure for preparing a soup was different. Specifically, the steps distinguished from example 1 are:
(10) Preparing the soup:
the soup comprises the following components in percentage by mass: 35% of 40-degree edible alcohol, 20% of wheat flour, 13.5% of table salt, 3.0% of red yeast rice, 0.08% of papain and 28.42% of water;
adding soybean paste, salt, red yeast rice and water into a pot, mixing uniformly, boiling, keeping the temperature, sequentially adding edible alcohol and papain, mixing and stirring uniformly to obtain the soup.
Comparative example 3:
the procedure was substantially the same as in example 1 except that (10) the procedure for preparing the broth was different. Specifically, the steps distinguished from example 1 are:
(10) Preparing the soup:
the soup comprises the following components in percentage by mass: 30% of 40-degree edible alcohol, 20% of soybean paste, 13.5% of salt, 3.0% of red yeast rice, 0.08% of papain and 33.42% of water;
adding soybean paste, salt, red yeast rice and water into a pot, mixing uniformly, boiling, keeping the temperature, sequentially adding edible alcohol and papain, mixing and stirring uniformly to obtain soup.
Comparative example 4
The procedure was substantially the same as in example 1 except that (10) the procedure for preparing a soup was different. Specifically, the steps distinguished from example 1 are:
(10) Preparing the soup:
the soup comprises the following components in percentage by mass: 50% of 40-degree edible alcohol, 20% of soybean paste, 13.5% of salt, 3.0% of red yeast rice, 0.08% of papain and 13.42% of water;
adding soybean paste, salt, red yeast rice and water into a pot, mixing uniformly, boiling, keeping the temperature, sequentially adding edible alcohol and papain, mixing and stirring uniformly to obtain the soup.
Comparative example 5
The procedure of example 1 is the same, except that no xanthan gum solution is added in the step of forming the semi-finished product of the cream of humic acid into cream of humic acid.
The fermented bean curd pastes prepared in examples 1 to 3 and comparative examples 1 to 5 were subjected to characterization of performance parameters such as the number of days of maturation of the second fermentation, the amino acid content, the sodium chloride content (salt content), the total acid content, the coliform number, the color, the brightness, the body state, the aroma and the like to evaluate the product quality, and the test results are shown in table 1 below.
Wherein, the amino acid content is measured by reference to a first method of GB 5009.235-2016; the content of sodium chloride is measured by referring to the third method of GB 5009.44-2016; the total acid content is measured by referring to SB/T10170-2007; the number of coliforms was determined by reference to CB/T-4789.3-2010.
The test method of the color, brightness, body state and aroma conditions comprises the following steps: the content is evaluated by 10 persons with sensory experience according to the evaluation of 1-10 dimensionalities and then the arithmetic mean value, and the higher the score is, the more excellent the sensory effect of the content is.
TABLE 1 product quality test results for pomade creams
As can be seen from table 1, compared with comparative examples 1 to 2, the fermented bean curd pastes in examples 1 to 3 have shorter maturation days of the second fermentation and better sensory effects such as color, luster, body state and fragrance, and the fermented bean curd paste preparation method disclosed by the application is characterized in that a soup formula consisting of an alcohol aqueous solution, soybean paste, salt, red yeast rice, protease and water is more favorable for preparing the fermented bean curd paste with better physicochemical effect and sensory effect, wherein the soybean paste and the papaya protein powder are used for replacing wheat flour, so that the amino acid content and the sensory effect are favorably improved, and the total acid content is favorably reduced.
Compared with comparative examples 3 to 4, the soup composition in example 1 has the alcohol content within a proper range, so that the beancurd paste has good physical and chemical effects and sensory effects, and if the alcohol content is too low, the amino acid content and salt content are reduced, the total acid content and the coliform number are obviously increased, and the color, brightness, body state, aroma and the like are poor; if the alcohol content is too high, the secondary fermentation maturation days can be greatly increased, the amino acid content and the salt content are reduced, and the color, luster, body state, aroma and other performances are poor.
Compared with the comparative example 5, the example 1 has the advantage that xanthan gum is added in the process of preparing the semi-finished fermented bean curd cream into the fermented bean curd cream, so that the fermented bean curd cream is brighter and has better body form.
All possible combinations of the technical features of the above embodiments may not be described for the sake of brevity, but should be considered as within the scope of the present disclosure as long as there is no contradiction between the combinations of the technical features.
The above-mentioned embodiments only express several embodiments of the present invention, and the description thereof is specific and detailed, but not to be understood as limiting the scope of the invention. It should be noted that, for a person skilled in the art, several variations and modifications can be made without departing from the inventive concept, which falls within the scope of protection of the present application. Therefore, the protection scope of the present patent shall be subject to the appended claims.
Claims (10)
1. The preparation method of the fermented bean curd paste is characterized by comprising the following steps:
performing primary fermentation treatment on soybeans to obtain blanks;
mixing the blank with the soup, grinding into paste, and performing secondary fermentation to obtain a semi-finished product of the preserved bean curd paste;
mixing the semi-finished product of the beancurd paste with xanthan gum liquid, boiling, preserving heat, and adding an alcohol water solution to obtain the beancurd paste;
the soup comprises one or more of alcohol water solution, soybean paste, salt, red yeast rice, protease and water.
2. The method for preparing a pomade cream according to claim 1, wherein the soup comprises the following components in percentage by mass: 35 to 40 percent of alcohol water solution, 15 to 25 percent of soybean paste, 12 to 15 percent of salt, 3 to 4.5 percent of red yeast rice, 0.08 to 0.1 percent of protease and 15 to 30 percent of water.
3. The method of producing a pomade cream according to claim 1, wherein the aqueous alcohol solution added after the incubation and the aqueous alcohol solution contained in the composition of the soup are each independently selected from an aqueous alcohol solution containing 35 to 45 vol.% of alcohol.
4. The method of making a pomade cream according to claim 1, wherein the protease is papain.
5. A method for making a pomade cream according to any one of claims 1 to 4, wherein the mass ratio of the blank to the soup is 1: (0.8-1).
6. A process for preparing a pomade cream according to any one of claims 1 to 4, characterized in that the conditions of the second fermentation are: fermenting for 30-50 days at room temperature.
7. The method for preparing the humic acid cream as claimed in any one of claims 1 to 4, wherein the mass ratio of the humic acid cream semi-finished product to the xanthan gum solution is (93-97) to (3-7);
the preparation method of the xanthan gum solution comprises the following steps:
mixing xanthan gum with water, heating to remove xanthan gum, and homogenizing;
the mass ratio of the xanthan gum to the water is (0.8-1) to 100;
the heating temperature is 75-85 ℃;
the heating time is 20 minutes to 40 minutes.
8. A method of making a pomade cream according to any one of claims 1 to 4, characterized in that it comprises one or more of the following conditions:
the cooking conditions include: the temperature is 80-85 ℃, and the time is 10-20 minutes;
the conditions for incubation include: keeping the temperature at 80-85 ℃ and the heat preservation time at 15-25 minutes;
in the process of adding the alcohol water solution after heat preservation, the adding amount of the alcohol water solution is 1.5-2.5% of the weight of the semi-finished product of the humic acid cream.
9. A method of making a ranching cream as claimed in any one of claims 1 to 4, wherein the step of subjecting the soybeans to a pre-fermentation treatment comprises:
and (3) soaking soybeans, grinding the soybeans into thick liquid, boiling the thick liquid, filtering, curdling and squatting the soybeans, squeezing, cutting the milk embryos and fermenting the milk embryos by using mucor.
10. A fermented bean curd paste characterized by being produced by the method for producing a fermented bean curd paste according to any one of claims 1 to 9.
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| CN101283772A (en) * | 2008-04-28 | 2008-10-15 | 天津科技大学 | A method for quickly preparing low salt preserved bean curd by fermentation method |
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| CN107319004A (en) * | 2017-07-31 | 2017-11-07 | 中国农业大学 | Application of the exogenous protease in fermented bean curd quality is improved |
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| CN112914031A (en) * | 2021-03-19 | 2021-06-08 | 浙江科技学院 | Preparation method of sterile fermented bean curd |
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| CN101283772A (en) * | 2008-04-28 | 2008-10-15 | 天津科技大学 | A method for quickly preparing low salt preserved bean curd by fermentation method |
| CN104522184A (en) * | 2014-12-26 | 2015-04-22 | 西南大学 | Color-stripe composite vegetable preserved cream and preparation method thereof |
| CN107319004A (en) * | 2017-07-31 | 2017-11-07 | 中国农业大学 | Application of the exogenous protease in fermented bean curd quality is improved |
| CN111972499A (en) * | 2020-07-20 | 2020-11-24 | 北京工商大学 | Flower fragrance low-salt fermented bean curd paste fermentation production method |
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