CN117426471A - Method for improving quality and safety of fermented bean curd - Google Patents
Method for improving quality and safety of fermented bean curd Download PDFInfo
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- 235000013527 bean curd Nutrition 0.000 title claims abstract description 149
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- 241000186604 Lactobacillus reuteri Species 0.000 claims description 24
- 229940001882 lactobacillus reuteri Drugs 0.000 claims description 24
- 239000001963 growth medium Substances 0.000 claims description 22
- 238000011081 inoculation Methods 0.000 claims description 21
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- 238000002360 preparation method Methods 0.000 claims description 13
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- 108010073771 Soybean Proteins Proteins 0.000 description 1
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- 125000000539 amino acid group Chemical group 0.000 description 1
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- HNYOPLTXPVRDBG-UHFFFAOYSA-N barbituric acid Chemical compound O=C1CC(=O)NC(=O)N1 HNYOPLTXPVRDBG-UHFFFAOYSA-N 0.000 description 1
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/40—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
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3571—Microorganisms; Enzymes
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Botany (AREA)
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Abstract
The invention discloses a method for improving the quality of fermented bean curd and the safety of food, which comprises the following steps: soaking soybean, pulping to obtain slurry, adding swill fermentation liquor after boiling, curdling, initially filtering to obtain pulp flower and swill, uniformly mixing the pulp flower with mixed powder formed from glutamine transaminase and salt, squeezing and dividing blank to obtain fermented bean curd blank, spraying and inoculating Mucor dispersed in swill fermentation liquor, fermenting, salting to obtain salted blank, and after-ripening to obtain the invented finished product. The fermentation liquor with obvious effect of inhibiting escherichia coli is obtained. Can inhibit the mass propagation of exogenous contaminated escherichia coli in the fermented bean curd blank fermentation process, thereby avoiding the food safety risk caused by the escherichia coli. The glutamine transaminase evenly dispersed in the starchy flower is dissolved in water under the action of salt, and catalyzes the interaction of proteins in the starchy flower to form an amide bond, so that the quality of the fermented bean curd blank is improved.
Description
Technical Field
The invention relates to a production process of fermented bean curd, in particular to a method for improving the quality and safety of fermented bean curd.
Background
The fermented bean curd is a traditional fermented soybean seasoning food which takes mould strains of traditional foods such as Mucor or rhizopus as fermentation microorganisms, and is also a table food with delicious taste, unique flavor, fine texture and rich nutrition. The brewing of fermented bean curd has been carried out for more than 1000 years, but the detailed preparation method is recorded, and the method appears in the book of Ming dynasty Li Rihua, which is written by 400 years ago. At present, the south-north preserved beancurd in China has a plurality of varieties, such as red preserved beancurd, white preserved beancurd, green preserved beancurd, soy preserved beancurd, various flower-color preserved beancurds and the like, but the production process flows are basically the same. Based on traditional inheritance of fermented bean curd production, the modern fermented bean curd production process has more problems of difficult mechanical manual operation, non-aseptic fermentation process, easy environmental microorganism pollution in the production process, unstable product quality, high gas and juice production ratio caused by microorganisms, higher risk of hidden danger of food safety and the like.
At present, research on the production process and technology of fermented bean curd is mostly focused on the preparation technology and the preparation of new fermented bean curd products by new strains. For example, the Chinese patent (patent name: a production process of fermented bean curd and fermented bean curd powder) with publication number CN 113142492A discloses a method for preparing fermented bean curd powder product by using Mucor and rhizopus mixed strains to ferment fermented bean curd blanks under different conditions in multiple stages so as to improve the flavor and fragrance of the product. For another example, the Chinese invention patent with publication number of CN 110540942A (patent name: cold-resistant Rong Shimao mould and application thereof in producing fermented bean curd) utilizes a new Mucor species separated from a fermented bean curd production workshop to produce fermented bean curd, and then inoculates Pediococcus halophilus, ma Putao coccus and Staphylococcus barbituric to carry out after-ripening fermentation to obtain the product with unique flavor and mellow taste.
However, based on the characteristic that the fermented bean curd production process is easy to be polluted by external microorganisms, researches on controlling the external microorganism pollution and improving the safety of products have not been reported yet; meanwhile, in the after-ripening process of the fermented bean curd, the fermented bean curd blocks can be gradually softened due to the fermentation effect of protease and mucor microorganism in the pickling liquid, even the texture problems of soft rot, unfilled corners, edge deficiency and the like occur, and no technology for improving the texture quality is reported.
Disclosure of Invention
In order to overcome the defect that environmental microorganism pollution, especially escherichia coli pollution is easily caused by more manual operations in production links and more open environmental conditions in fermentation and curing links in the production process of fermented bean curd; meanwhile, in order to improve the texture structure of the fermented bean curd blocks and avoid the quality problems of soft rot, edge and corner deficiency of the fermented bean curd blocks, the invention provides a method for improving the quality and safety of the fermented bean curd.
According to the invention, the quality problems of softness, edge and corner deficiency are avoided by utilizing the inhibiting effect of lactobacillus reuteri on Huang Gan water discharged from production and fermentation on escherichia coli and combining with the catalytic connection effect of TG enzyme, and the high risk of environmental escherichia coli pollution can be overcome.
The invention is realized by the following technical scheme:
a method for improving the quality and safety of fermented bean curd, comprising the following steps:
soaking soybean, grinding, boiling, curdling and primary filtering to obtain starchy flower, uniformly mixing the starchy flower with mixed powder according to a certain proportion, squeezing, dividing and discharging to obtain fermented bean curd blanks, spraying inoculation liquid prepared by dispersing mucor expanded seeds in fermentation liquid on the fermented bean curd blanks, culturing and fermenting in a fermentation room until mucor filaments wrap the fermented bean curd blanks, and then filling the salted fermented bean curd blanks subjected to salt curing treatment and a curing liquid prepared by dissolving white wine and salt in the fermentation liquid into a packaging container according to a certain proportion, and carrying out post-ripening treatment to obtain finished products.
The soaking is that the soybeans are soaked in water at the temperature of 40+/-1 ℃ for 6+/-0.5 hours, and the weight of the soaked soybeans is increased by 1.5 times.
The pulping is to add water into soaked soybeans and process the soybeans by a pulping machine to obtain soybean milk with the concentration of 7+/-1 ℃.
The soybean milk is boiled for 5 minutes by heating the soybean milk liquid to boiling.
The curdling is to add fermentation liquor into the slurry with the temperature not lower than 85 ℃ and the ratio of the slurry to the fermentation liquor is 4:1.
The primary filtration is to filter the material after the pulp is spotted by a filter screen with 80-120 meshes to obtain filter residues which are pulp flowers, and the discharged filtrate is swill.
The evenly mixing is carried out by evenly mixing the starchy flower and the mixed powder according to the weight ratio of 15-20:1, and the mixed powder is formed by evenly mixing the salt and the glutamine transaminage according to the weight ratio of 8-6:1.
The squeezing is to put the mixed pulp flower material into squeezing equipment, apply pressure of 2.0 plus or minus 0.5MPa for 2.5 plus or minus 0.5 hours, and then obtain the material with the water content of 68 percent plus or minus 2 percent.
The cutting and blank discharging are to divide the pressed materials into blocks according to the specified size and discharge the blocks according to the requirement to obtain the fermented bean curd blanks.
The inoculation is to uniformly spray the inoculation liquid on the surface of the fermented bean curd blank, wherein the spraying amount of the inoculation liquid is 1.5% -4.5% (w/w) of the weight of the fermented bean curd blank.
The fermentation is that the inoculated fermented bean curd blank is placed in a fermentation chamber, and fermented for 32+/-1 hour under the conditions that the temperature is 24+/-2 ℃ and the relative humidity is not lower than 90%, so as to obtain the fermented bean curd blank wrapped by mucor filaments.
The salt is spread on the fermented bean curd blanks, the weight percentage of the salt and the fermented bean curd blanks is 1:12, the salt pickling time is 12+/-1 hours, then salt water with the salt content of 22+/-1% (w/w) is added, the fermented bean curd blanks are submerged, the pickling time is 3+/-1 hour, and the salt water is discharged to obtain the fermented bean curd salty blanks.
The packaging is that the fermented bean curd salted billet is placed in a packaging container, then the pickling liquid is poured into the packaging container to submerge the fermented bean curd salted billet, the weight ratio of the fermented bean curd salted billet to the pickling liquid is 3:2, and then the packaging container is capped and sealed.
The after-ripening is that the packaged fermented bean curd blank is placed under the condition that the temperature is 30+/-2 ℃ until the amino acid nitrogen content of the pickling liquid is more than 0.3g/100mL, and then the after-ripening is completed.
Wherein, the fermentation liquor is prepared by using the swill discharged from the primary filtration as the main raw material, adding white granulated sugar and F55 high fructose syrup according to the formula, sterilizing and cooling, and then adding lactobacillus reuteri for fermentation.
The culture medium of the fermentation broth comprises the following raw materials in percentage by weight:
swill from yellow: 88% -92% (w/w)
White granulated sugar: 6% -8% (w/w)
F55 high fructose syrup: 2% -4% (w/w)
The inoculation amount of the lactobacillus reuteri is 2 to 5 multiplied by 10 6 CFU/mL (in medium volume).
The sterilization condition of the culture medium of the fermentation broth is that the culture medium is kept at 93+/-2 ℃ for 20 minutes, then the culture medium is cooled to 37+/-1 ℃ to inoculate lactobacillus reuteri, and the culture medium is subjected to heat preservation and fermentation for 12 hours at the temperature of 37+/-1 ℃.
The pH value of the prepared fermentation broth is 4.0+/-0.2, the total acid content is 1.8+/-0.3 g/100mL (calculated by lactic acid), the fermentation broth has remarkable inhibition effect on escherichia coli, and the diameter of a bacteriostasis zone is required to be larger than 15mm by adopting a bacteriostasis zone test method.
Wherein the inoculation liquid is prepared by dispersing mucor expanded seed into the fermentation liquid prepared by lactobacillus reuteri, boiling the fermentation liquid for 5 minutes, cooling to room temperature, dispersing and mixing with mucor expanded seed uniformly, and filtering with a 40 mesh screen to obtain the final product with spore number of 1-5×10 per ml 7 Is a bacterial suspension of (a).
Wherein, the preparation process of the pickling liquid comprises the following steps: salt and white spirit are dissolved in the fermentation broth prepared by utilizing lactobacillus reuteri to obtain a solution with the salt content of 4.5+/-0.5% (w/w) and the alcohol content of 16+/-2% (v/v), and the solution is stirred and heated to be boiled and kept slightly boiled for 10 minutes, and then cooled to be lower than 30 ℃.
Compared with the prior art, the invention has the following beneficial effects:
the swill discharged in the process of preparing the fermented bean curd blanks is a bean curd solution, contains higher carbon and nitrogen nutrition components, and can directly discharge the swill to increase the sewage treatment pressure, so that fermentation liquor in the production of fermented bean curd for fermentation preparation can be utilized; meanwhile, based on the yellow swill of the lactobacillus reuteri fermentation added with white granulated sugar and F55 fructose syrup, the flavored fermentation liquid with the pH value of 4.0+/-0.2, the total acid content of 1.8+/-0.3 g/100mL (calculated by lactic acid) and the function of inhibiting the growth and reproduction of escherichia coli can be produced, and the flavored fermentation liquid is returned to be applied to the production of the fermented bean curd, so that the flavor quality of the fermented bean curd pickling liquid can be improved, the safety of the fermented bean curd can be further improved, the food safety risk brought by escherichia coli can be reduced, the sewage treatment pressure can be reduced, and the resource utilization degree can be improved.
In addition, in the preparation process of the fermented bean curd blank, the mixed powder of TG enzyme and salt is added into the paste flower, and in the processes of squeezing, cutting, discharging blank, inoculating and fermenting, a proper amount of salt promotes the dissolution of the TG enzyme, so that the catalytic effect is exerted, the amino acid residues containing amino groups and carboxyl groups in the part of the soybean protein form an amide bond, the hardness, elasticity and connection strength of the fermented bean curd blank are improved, the texture structure of the fermented bean curd blank is further improved, the texture damage influence and effect of the fermented bean curd blank caused by the processes of salt infiltration and protease hydrolysis in the pickling and after-ripening processes can be improved, the hardness and the integrity of the fermented bean curd block are ensured, and the quality problems such as soft texture, edge deficiency and corner deficiency are avoided.
Drawings
Fig. 1 is a process flow diagram of the production technology for effectively improving the quality and safety of fermented bean curd.
FIG. 2 is a graph showing the texture structure of the sample produced in example 3 compared with that of the sample produced conventionally.
Detailed Description
The present invention will be described in further detail with reference to specific examples.
Example 1:
a method for improving the quality and safety of fermented bean curd, comprising the following steps:
(1) Soaking: the soybeans are soaked in water at the temperature of 40+/-1 ℃ for 6+/-0.5 hours, and the weight of the soaked soybeans is increased by 1.5 times.
(2) Pulping: adding water into soaked soybean, and processing with a pulping machine to obtain soybean milk with concentration of 7+ -1deg.C.
(3) Boiling pulp: the soymilk liquid is heated to boiling and kept boiling for 5 minutes.
(4) And (3) curdling: adding fermentation liquor into the slurry with the temperature not lower than 85 ℃, wherein the ratio of the slurry to the fermentation liquor is 4:1.
(5) Primary filtering: filtering the material after the curdling by a filter screen with 80-120 meshes to obtain filter residues which are pulp flowers, and discharging filtrate which is swill.
(6) Mixing evenly: the mixed powder is prepared by uniformly mixing salt and glutamine transaminase according to a weight ratio of 6:1.
(7) And (3) squeezing: placing the well mixed pulp flower material into a pressing device, and applying pressure of 2.0+/-0.5 MPa for 2.5+/-0.5 hours to obtain the material with the water content of 68% +/-2%.
(8) Scribing and blank arrangement: dividing the pressed material into blocks according to the specified size, and discharging according to the requirement to obtain the fermented bean curd blank.
(9) Inoculating: uniformly spraying the inoculation liquid on the surface of the fermented bean curd blank, wherein the spraying amount of the inoculation liquid is 1.5% (w/w) of the weight of the fermented bean curd blank. The inoculation liquid is prepared by boiling fermentation liquid for 5 min, cooling to room temperature, dispersing with Mucor enlarged seed, mixing, and filtering with 40 mesh sieve to obtain 5×10 spores per ml 7 Is a bacterial suspension of (a).
(10) Fermentation: and (3) placing the inoculated fermented bean curd blanks into a fermentation chamber, and fermenting for 32+/-1 hour at the temperature of 24+/-2 ℃ and the relative humidity of not less than 90% to obtain the fermented bean curd blanks wrapped by mucor filaments.
(11) Salting: spreading salt on the fermented bean curd blank, wherein the weight percentage of the salt to the fermented bean curd blank is 1:12, the salting time is 12+/-1 hours, then adding salt water with the salt content of 22+/-1% (w/w), taking the fermented bean curd blank as a reference, the salting time is 3+/-1 hour, and discharging the salt water to obtain the fermented bean curd salted blank.
(12) And (3) packaging: placing the fermented bean curd salted blank in a packaging container, pouring a pickling liquid and submerging the fermented bean curd salted blank, wherein the weight ratio of the fermented bean curd salted blank to the pickling liquid is 3:2, and then capping and sealing. Preparation of a pickling solution: salt and white spirit are dissolved in the fermentation broth prepared by utilizing lactobacillus reuteri to obtain a solution with the salt content of 4.5+/-0.5% (w/w) and the alcohol content of 16+/-2% (v/v), and the solution is stirred and heated to be boiled and kept slightly boiled for 10 minutes, and then cooled to be lower than 30 ℃.
(13) Post-ripening: and (3) placing the packaged fermented bean curd blank at the temperature of 30+/-2 ℃ until the amino acid nitrogen content of the pickling liquid is more than 0.3g/100mL, and finishing after-ripening.
(14) Preparation of fermentation liquor: the method is characterized in that the yellow swill discharged by primary filtration is used as a main raw material, white granulated sugar and F55 fructose syrup are added according to a formula, and lactobacillus reuteri is added for fermentation after sterilization and cooling treatment. The prepared fermentation liquor is reserved for the next batch of fermented bean curd production.
The culture medium of the fermentation broth comprises the following raw materials in percentage by weight:
swill from yellow: 88% (w/w)
White granulated sugar: 8% (w/w)
F55 high fructose syrup: 4% (w/w)
Lactobacillus reuteri is inoculated in an amount of 2X 10 6 CFU/mL (in medium volume).
The sterilization condition of the culture medium is that the culture medium is kept at 93+/-2 ℃ for 20 minutes, then cooled to 37+/-1 ℃ for inoculating lactobacillus reuteri, and the culture medium is subjected to heat preservation and fermentation for 12 hours at the temperature of 37+/-1 ℃.
The pH value of the prepared fermentation broth is 4.0+/-0.2, the total acid content is 1.8+/-0.3 g/100mL (calculated by lactic acid), the fermentation broth has remarkable inhibition effect on escherichia coli, and the diameter of a bacteriostasis zone is required to be larger than 15mm by adopting a bacteriostasis zone test method.
Example 2:
a method for improving the quality and safety of fermented bean curd, comprising the following steps:
(1) Soaking: the soybeans are soaked in water at the temperature of 40+/-1 ℃ for 6+/-0.5 hours, and the weight of the soaked soybeans is increased by 1.5 times.
(2) Pulping: adding water into soaked soybean, and processing with a pulping machine to obtain soybean milk with concentration of 7+ -1deg.C.
(3) Boiling pulp: the soymilk liquid is heated to boiling and kept boiling for 5 minutes.
(4) And (3) curdling: adding fermentation liquor into the slurry with the temperature not lower than 85 ℃, wherein the ratio of the slurry to the fermentation liquor is 4:1.
(5) Primary filtering: filtering the material after the curdling by a filter screen with 80-120 meshes to obtain filter residues which are pulp flowers, and discharging filtrate which is swill.
(6) Mixing evenly: the mixed powder is prepared by uniformly mixing salt and glutamine transaminase according to a weight ratio of 8:1.
(7) And (3) squeezing: placing the well mixed pulp flower material into a pressing device, and applying pressure of 2.0+/-0.5 MPa for 2.5+/-0.5 hours to obtain the material with the water content of 68% +/-2%.
(8) Scribing and blank arrangement: dividing the pressed material into blocks according to the specified size, and discharging according to the requirement to obtain the fermented bean curd blank.
(9) Inoculating: uniformly spraying the inoculation liquid on the surface of the fermented bean curd blank, wherein the spraying amount of the inoculation liquid is 3.0% (w/w) of the weight of the fermented bean curd blank. The inoculation liquid is prepared by boiling fermentation liquid for 5 min, cooling to room temperature, dispersing with Mucor, mixing, and filtering with 40 mesh sieve to obtain spore with spore number of 2.5X10 per ml 7 Is a bacterial suspension of (a).
(10) Fermentation: and (3) placing the inoculated fermented bean curd blanks into a fermentation chamber, and fermenting for 32+/-1 hour at the temperature of 24+/-2 ℃ and the relative humidity of not less than 90% to obtain the fermented bean curd blanks wrapped by mucor filaments.
(11) Salting: spreading salt on the fermented bean curd blank, wherein the weight percentage of the salt to the fermented bean curd blank is 1:12, the salting time is 12+/-1 hours, then adding salt water with the salt content of 22+/-1% (w/w), taking the fermented bean curd blank as a reference, the salting time is 3+/-1 hour, and discharging the salt water to obtain the fermented bean curd salted blank.
(12) And (3) packaging: placing the fermented bean curd salted blank in a packaging container, pouring a pickling liquid and submerging the fermented bean curd salted blank, wherein the weight ratio of the fermented bean curd salted blank to the pickling liquid is 3:2, and then capping and sealing. Preparation of a pickling solution: salt and white spirit are dissolved in the fermentation broth prepared by utilizing lactobacillus reuteri to obtain a solution with the salt content of 4.5+/-0.5% (w/w) and the alcohol content of 16+/-2% (v/v), and the solution is stirred and heated to be boiled and kept slightly boiled for 10 minutes, and then cooled to be lower than 30 ℃.
(13) Post-ripening: and (3) placing the packaged fermented bean curd blank at the temperature of 30+/-2 ℃ until the amino acid nitrogen content of the pickling liquid is more than 0.3g/100mL, and finishing after-ripening.
(14) Preparation of fermentation liquor: the method is characterized in that the yellow swill discharged by primary filtration is used as a main raw material, white granulated sugar and F55 fructose syrup are added according to a formula, and lactobacillus reuteri is added for fermentation after sterilization and cooling treatment. The prepared fermentation liquor is reserved for the next batch of fermented bean curd production.
The culture medium of the fermentation broth comprises the following raw materials in percentage by weight:
swill from yellow: 92% (w/w)
White granulated sugar: 6% (w/w)
F55 high fructose syrup: 2% (w/w)
Lactobacillus reuteri is inoculated in an amount of 5X 10 6 CFU/mL (in medium volume).
The sterilization condition of the culture medium is that the culture medium is kept at 93+/-2 ℃ for 20 minutes, then cooled to 37+/-1 ℃ for inoculating lactobacillus reuteri, and the culture medium is subjected to heat preservation and fermentation for 12 hours at the temperature of 37+/-1 ℃.
The pH value of the prepared fermentation broth is 4.0+/-0.2, the total acid content is 1.8+/-0.3 g/100mL (calculated by lactic acid), the fermentation broth has remarkable inhibition effect on escherichia coli, and the diameter of a bacteriostasis zone is required to be larger than 15mm by adopting a bacteriostasis zone test method.
Example 3:
a method for improving the quality and safety of fermented bean curd, comprising the following steps:
(1) Soaking: the soybeans are soaked in water at the temperature of 40+/-1 ℃ for 6+/-0.5 hours, and the weight of the soaked soybeans is increased by 1.5 times.
(2) Pulping: adding water into soaked soybean, and processing with a pulping machine to obtain soybean milk with concentration of 7+ -1deg.C.
(3) Boiling pulp: the soymilk liquid is heated to boiling and kept boiling for 5 minutes.
(4) And (3) curdling: adding fermentation liquor into the slurry with the temperature not lower than 85 ℃, wherein the ratio of the slurry to the fermentation liquor is 4:1.
(5) Primary filtering: filtering the material after the curdling by a filter screen with 80-120 meshes to obtain filter residues which are pulp flowers, and discharging filtrate which is swill.
(6) Mixing evenly: the mixed powder is prepared by uniformly mixing salt and glutamine transaminase according to a weight ratio of 7:1.
(7) And (3) squeezing: placing the well mixed pulp flower material into a pressing device, and applying pressure of 2.0+/-0.5 MPa for 2.5+/-0.5 hours to obtain the material with the water content of 68% +/-2%.
(8) Scribing and blank arrangement: dividing the pressed material into blocks according to the specified size, and discharging according to the requirement to obtain the fermented bean curd blank.
(9) Inoculating: uniformly spraying the inoculation liquid on the surface of the fermented bean curd blank, wherein the spraying amount of the inoculation liquid is 4.5% (w/w) of the weight of the fermented bean curd blank. The inoculation liquid is prepared by boiling fermentation liquid for 5 min, cooling to room temperature, dispersing with Mucor enlarged seed, mixing, and filtering with 40 mesh sieve to obtain spore 1×10 per ml 7 Is a bacterial suspension of (a).
(10) Fermentation: and (3) placing the inoculated fermented bean curd blanks into a fermentation chamber, and fermenting for 32+/-1 hour at the temperature of 24+/-2 ℃ and the relative humidity of not less than 90% to obtain the fermented bean curd blanks wrapped by mucor filaments.
(11) Salting: spreading salt on the fermented bean curd blank, wherein the weight percentage of the salt to the fermented bean curd blank is 1:12, the salting time is 12+/-1 hours, then adding salt water with the salt content of 22+/-1% (w/w), taking the fermented bean curd blank as a reference, the salting time is 3+/-1 hour, and discharging the salt water to obtain the fermented bean curd salted blank.
(12) And (3) packaging: placing the fermented bean curd salted blank in a packaging container, pouring a pickling liquid and submerging the fermented bean curd salted blank, wherein the weight ratio of the fermented bean curd salted blank to the pickling liquid is 3:2, and then capping and sealing. Preparation of a pickling solution: salt and white spirit are dissolved in the fermentation broth prepared by utilizing lactobacillus reuteri to obtain a solution with the salt content of 4.5+/-0.5% (w/w) and the alcohol content of 16+/-2% (v/v), and the solution is stirred and heated to be boiled and kept slightly boiled for 10 minutes, and then cooled to be lower than 30 ℃.
(13) Post-ripening: and (3) placing the packaged fermented bean curd blank at the temperature of 30+/-2 ℃ until the amino acid nitrogen content of the pickling liquid is more than 0.3g/100mL, and finishing after-ripening.
(14) Preparation of fermentation liquor: the method is characterized in that the yellow swill discharged by primary filtration is used as a main raw material, white granulated sugar and F55 fructose syrup are added according to a formula, and lactobacillus reuteri is added for fermentation after sterilization and cooling treatment. The prepared fermentation liquor is reserved for the next batch of fermented bean curd production.
The culture medium of the fermentation broth comprises the following raw materials in percentage by weight:
swill from yellow: 90% (w/w)
White granulated sugar: 7% (w/w)
F55 high fructose syrup: 3% (w/w)
Lactobacillus reuteri is inoculated in an amount of 3.5X10 6 CFU/mL (in medium volume).
The sterilization condition of the culture medium is that the culture medium is kept at 93+/-2 ℃ for 20 minutes, then cooled to 37+/-1 ℃ for inoculating lactobacillus reuteri, and the culture medium is subjected to heat preservation and fermentation for 12 hours at the temperature of 37+/-1 ℃.
The pH value of the prepared fermentation broth is 4.0+/-0.2, the total acid content is 1.8+/-0.3 g/100mL (calculated by lactic acid), the fermentation broth has remarkable inhibition effect on escherichia coli, and the diameter of a bacteriostasis zone is required to be larger than 15mm by adopting a bacteriostasis zone test method.
Comparative example 1:
15 batches of fermented bean curd products are produced simultaneously with conventional production in example 1 and example 2, and pollution conditions of three production links which are most prone to escherichia coli pollution propagation such as fermentation, salting and after-ripening are respectively measured, and data of specific escherichia coli pollution conditions of each sample are shown in table 1.
TABLE 1 comparison of E.coli contamination of example production with conventional production
As is clear from the results of the production tests in the above table, the contamination of E.coli was not detected in all three production steps in which E.coli contamination and proliferation occurred most easily in the production processes of example 1 and example 2. In contrast, in the conventional production process, the pollution caused by the escherichia coli is detected in all three production links which are most prone to the escherichia coli pollution propagation, but the number of the polluted batches and the proportion of the polluted batches are gradually reduced; the fermentation link is easier to pollute and reproduce because the fermentation environment is relatively open, so that the pollution batch number and the proportion are detected to be the highest; in the salting link, because of the inhibition and killing effect of high salt on microorganisms, escherichia coli in batches with lower pollution bases is killed, so that the number of detected pollution batches and the proportion of the detected pollution batches are obviously reduced; finally, in the post-maturation step, the escherichia coli in the batches with low pollution base is killed due to the action of alcohol and salt of the pickling solution on the escherichia coli, so that the number of detected pollution batches and the proportion of the detected pollution batches are further reduced. From the results, the fermentation liquor prepared by the lactobacillus reuteri can effectively prevent and inhibit the growth and reproduction of escherichia coli, so that the quality risk brought by escherichia coli pollution in the production process of fermented bean curd is avoided, and the food safety of the fermented bean curd is effectively improved.
Comparative example 2:
the sample produced in example 3 was compared to the regularity of the texture structure of the fermented bean curd block of the conventionally produced sample.
As is clear from FIG. 2, the sample fermented bean curd block prepared in example 3 has a complete texture, a smooth surface, no concave-convex, and no defects at the corners. In contrast, when the sample fermented bean curd blocks are produced conventionally, part of the fermented bean curd blocks are soft and have surface concave-convex and cracks, and the corners have serious defects. The technical method can effectively solve the quality problems of soft rot, corner defect and the like in the production process of the fermented bean curd.
As described above, the present invention can be preferably realized. According to the invention, the white granulated sugar and the F55 fructose syrup are dissolved by using the swill, and after sterilization and cooling, lactobacillus reuteri is inoculated, and the fermentation is carried out for 12 hours at 37 ℃ to obtain the fermentation liquor with the effect of obviously inhibiting the escherichia coli. Can inhibit the mass propagation of exogenous contaminated escherichia coli in the fermented bean curd blank fermentation process, thereby avoiding the food safety risk caused by the escherichia coli. The glutamine transaminase evenly dispersed in the pulp flowers is dissolved in water under the action of salt, and catalyzes the interaction of proteins in the pulp flowers to form amide bonds, so that the texture structure of the fermented bean curd blank is improved, and the quality problems of soft rot, unfilled corners, edge deficiency, turbidity of pickling liquid and the like of fermented bean curd blocks in the post-ripening process are avoided.
The embodiments of the present invention are not limited to the above examples, and any other changes, modifications, substitutions, combinations, and simplifications that do not depart from the spirit and principles of the invention should be made and equivalents should be construed as falling within the scope of the invention.
Claims (9)
1. A method for improving the quality and safety of fermented bean curd, which is characterized by comprising the following steps:
soaking soybean, grinding, boiling, curdling and primary filtering to obtain starchy flower, uniformly mixing the starchy flower with mixed powder, squeezing, dividing and discharging to obtain fermented bean curd blanks, spraying inoculation liquid prepared by dispersing mucor expanded seeds in fermentation liquid on the fermented bean curd blanks, culturing and fermenting in a fermentation room until mucor filaments wrap the fermented bean curd blanks, dissolving the fermented bean curd blanks after salt curing treatment and white wine and salt in the fermentation liquid, filling the curing liquid in a packaging container, and carrying out post-ripening treatment to obtain finished products.
2. The method for improving the quality and safety of fermented bean curd according to claim 1, wherein the method comprises the following steps of:
the soybeans are soaked, namely, the soybeans are soaked in water at the temperature of 40+/-1 ℃ for 6+/-0.5 hours, and the weight of the soaked soybeans is increased by 1.5 times;
the pulping refers to that soaked soybeans are added with water and treated by a pulping machine to obtain soybean milk with the concentration of 7+/-1 ℃;
the step of boiling the soybean milk is to heat the soybean milk to boiling and keep boiling for 5 minutes;
the curdling refers to adding fermentation liquor into slurry with the temperature not lower than 85 ℃, wherein the ratio of the slurry to the fermentation liquor is 4:1;
the primary filtration means that the material after the pulp is stirred is filtered by a filter screen with 80-120 meshes to obtain filter residues which are pulp flowers, and the discharged filtrate is swill.
3. The method for improving the quality and safety of fermented bean curd according to claim 1, wherein the method comprises the following steps of: the step of uniformly mixing the pulp flowers and the mixed powder, which means that the pulp flowers and the mixed powder are uniformly mixed according to the weight ratio of 15-20:1; the mixed powder is prepared by uniformly mixing salt and glutamine transaminase according to a weight ratio of 8-6:1;
the squeezing is to put the mixed pulp flower material into squeezing equipment, apply pressure of 2.0 plus or minus 0.5MPa for 2.5 plus or minus 0.5 hours, and then obtain the material with the water content of 68 percent plus or minus 2 percent;
the cutting and blank discharging step refers to dividing the pressed materials into blocks according to the specified size and discharging according to the requirement to obtain the fermented bean curd blanks.
4. The method for improving the quality and the safety of the fermented bean curd according to claim 1, wherein the inoculation is to uniformly spray an inoculation liquid on the surface of the fermented bean curd, and the spraying amount of the inoculation liquid is 1.5-4.5% (w/w) of the weight of the fermented bean curd;
the culture fermentation refers to that the inoculated fermented bean curd blanks are placed in a fermentation chamber and fermented for 32+/-1 hour under the conditions that the temperature is 24+/-2 ℃ and the relative humidity is not lower than 90%, so that fermented bean curd blanks wrapped by mucor filaments are obtained;
the salting treatment is to spread salt on the fermented bean curd blanks, wherein the weight percentage of the salt to the fermented bean curd blanks is 1:12, the salting time is 12+/-1 hours, then salt water with the salt content of 22+/-1% (w/w) is added, the salt water is used for submerging the fermented bean curd blanks, the salting time is 3+/-1 hour, and the salt water is discharged to obtain the fermented bean curd salty blanks.
5. The method for improving the quality and the safety of the fermented bean curd according to claim 1, wherein the method for improving the quality and the safety of the fermented bean curd is characterized in that the fermented bean curd is filled in a packaging container, namely a fermented bean curd salty blank is placed in the packaging container, then a pickling liquid is poured into the packaging container, the fermented bean curd salty blank is submerged in the fermented bean curd salty blank, the weight ratio of the fermented bean curd salty blank to the pickling liquid is 3:2, and then a cover is added for sealing;
the after-ripening is that the packaged fermented bean curd blank is placed under the condition that the temperature is 30+/-2 ℃ until the amino acid nitrogen content of the pickling liquid is more than 0.3g/100mL, and then the after-ripening is finished.
6. The method for improving the quality and safety of fermented bean curd according to claim 1, wherein the fermentation broth is prepared by adding white granulated sugar and F55 fructose syrup according to a formula by using the swill discharged from primary filtration as a main raw material, sterilizing and cooling, and then adding lactobacillus reuteri for fermentation;
the culture medium of the fermentation broth comprises the following raw materials in percentage by weight:
swill from yellow: 88% -92% (w/w)
White granulated sugar: 6% -8% (w/w)
F55 high fructose syrup: 2% -4% (w/w)
The inoculation amount of the lactobacillus reuteri is 2 to 5 multiplied by 10 6 CFU/mL。
The sterilization condition of the culture medium of the fermentation broth is that the culture medium is kept at 93+/-2 ℃ for 20 minutes, then the culture medium is cooled to 37+/-1 ℃ and inoculated with lactobacillus reuteri, and the culture medium is subjected to heat preservation and fermentation for 12 hours at the temperature of 37+/-1 ℃;
the pH value of the prepared fermentation broth is 4.0+/-0.2, the total acid content is 1.8+/-0.3 g/100mL, the fermentation broth has remarkable inhibition effect on escherichia coli, and the diameter of a bacteriostasis zone is required to be larger than 15mm by adopting a bacteriostasis zone test method.
7. The method for improving the quality and the safety of fermented bean curd according to claim 1, wherein the inoculation liquid is obtained by dispersing mucor expanded seeds in the fermentation liquid, and the fermentation liquid is boiled and kept at boiling for 5 minutesCooling to room temperature, dispersing with Mucor, filtering with 40 mesh sieve to obtain spore with spore number of 1-5×10 7 Is a bacterial suspension of (a).
8. The method for improving the quality and safety of fermented bean curd according to claim 1, wherein the preparation process of the pickling solution is as follows: and (3) dissolving salt and white spirit into the fermentation liquor to obtain a solution with the salt content of 4.5+/-0.5% (w/w) and the alcohol content of 16+/-2% (v/v), stirring and heating to boil, keeping micro-boiling for 10 minutes, and then cooling to below 30 ℃.
9. A fermented bean curd product characterized by being produced by the method of any one of claims 1 to 8.
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