CN1568775A - Fermented bean curd and its preparing method - Google Patents
Fermented bean curd and its preparing method Download PDFInfo
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- CN1568775A CN1568775A CNA2004100375954A CN200410037595A CN1568775A CN 1568775 A CN1568775 A CN 1568775A CN A2004100375954 A CNA2004100375954 A CN A2004100375954A CN 200410037595 A CN200410037595 A CN 200410037595A CN 1568775 A CN1568775 A CN 1568775A
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Abstract
The invention provides a fermented bean curd and its preparing method which consists of, sorting soybeans, cleaning and immersing, charging water, grinding into bean paste, disintegrating the bean paste into sludge and cooked soybean milk, charging culture into cooked soybean milk, internal insulation fermentation at 25-45 deg. C, producing organic acid such as lactic acid, or prolease, forming the soybean milk through coagulation.
Description
Technical field
The present invention relates to a kind of fermentation bean curd and preparation method thereof, especially a kind ofly make the preparation method that bean curd solidifies and the bean curd of making according to the method described above, belong to bean curd manufacture technology field in the processing of farm products by inoculation probio or lactobacillus-fermented.
Background technology
Bean curd is the long traditional food of a kind of manufacturing history, and existing bean curd adopts bittern, gypsum as coagulating agent in manufacturing process usually.Contain a large amount of magnesium ions in the Marinated Tofu, the too high meeting of magnesium ion intake causes physiological problem, and bean curd itself also has bitter taste.In addition, bean curd can not be preserved for a long time, even refrigeration, preservation term is also very short, is no more than three days.
Except adopting coagulating agent to make the bean curd, can also adopt the method for fermentation in the prior art.Mainly be to be raw material, utilize microbial fermentations such as mould, yeast, processing mold bean curd, white kidney beans fermented bean curd, bean curd fermented product, bean curd ice cream etc. with bean curd.In addition, in the prior art, also have such as " research of colorful health-care bean curd coagulant technology " and " application of fruits and vegetables zymotic fluid in coloured nutrient bean-curd is processed " etc., all be to be that raw material makes zymotic fluid with the fresh fruit of vegetables behind lactobacillus-fermented, as the coagulating agent in the bean curd processing, zymotic fluid contains lot of organic acids, and soya-bean milk directly is frozen into bean curd without heat-preservation fermentation.Without fermentation, and the microorganism in the zymotic fluid is imprecise in the manufacturing process.
Korean patent No. is that the patent of 98-1089 has disclosed and a kind ofly prepares the method for bean curd by lactic fermentation, and its uses milk and bean or pea as raw material, and costs an arm and a leg, and this method is not applied for a patent in China.U.S. Patent number is 00817247.1 to have disclosed a kind of bean curd that contains lactic acid fermenting bacteria culture fluid and preparation method thereof, used lactic acid bacteria culture is that pickles spontaneous fermentation obtains, when making bean curd, pickle juice joined make it rapid condensation in the soya-bean milk, the kind of bacterial classification, quantity are difficult to control, taste souring in the transporting procedures.
Summary of the invention
Technical problem to be solved by this invention is at the deficiencies in the prior art, a kind of preparation method of the bean curd that ferments is provided, overcome traditional bean curd and made the shortcoming that sanitary condition is poor, the shelf-life is short, adopt probio as fermenting agent, since the existence of probio make the assorted bacterium that pollutes in the process particularly the growth of gram-negative bacteria be suppressed, thereby improve the security of storing microorganism in property and the bean curd.
Another technical problem to be solved by this invention is at the deficiencies in the prior art, a kind of bean curd by ferment making is provided, the local flavor that has not only kept traditional bean curd, strengthened the nutrition of bean curd simultaneously, improved the health of bean curd, bacterial classification is clear and definite, safety, health, overcome bean curd in storage, transportation, sales process, lactic acid bacteria continued growth breeding causes the shortcoming of bean curd souring, long shelf-life.
Technical problem solved by the invention is achieved by the following technical solution:
A kind of preparation method of the bean curd that ferments comprises the steps:
Step 1: the back is cleaned in the soybean selection soaked, it is broken to add water mill, forms beans and sticks with paste;
Step 2: the screenings in the beans paste is separated into bean dregs and ripe soya-bean milk;
Step 3: the culture of probio (comprising lactic acid bacteria) is joined in the ripe soya-bean milk that is cooled to normal temperature, and addition is 2-10%, and heat-preservation fermentation in 25-45 ℃ produces lactic acid and/or protease, and acid and/or enzymic coagulation by protein are condensed soya-bean milk;
Step 4: soya-bean milk condenses after the moulding, makes tofu product.
Probio in the described step 3 is lactic acid bacteria or enterococcus or bacillus or its combination.
Described lactic acid bacteria is bacillus bulgaricus and Streptomyces thermophilus or Lactobacillus plantarum or lactobacillus acidophilus or other common lactic acid bacteria or its combination.
Described enterococcus is VREF or enterococcus faecalis.
Described bacillus is a bacillus subtilis.
A kind of bean curd that makes according to the preparation method of above-mentioned fermentation bean curd.
The preparation method of fermentation bean curd provided by the present invention, overcome traditional bean curd and made the shortcoming that sanitary condition is poor, the shelf-life is short, adopt probio as fermenting agent, since the existence of probio make the assorted bacterium that pollutes in the process particularly the growth of gram-negative bacteria be suppressed, thereby improve the security of storing microorganism in property and the bean curd.
The bean curd that adopts this method to make, the local flavor that has not only kept traditional bean curd, strengthened the nutrition of bean curd simultaneously, improved the health of bean curd, bacterial classification is clear and definite, and safety, health have overcome bean curd in storage, transportation, sales process, lactic acid bacteria continued growth breeding causes the shortcoming of bean curd souring, long shelf-life.
The specific embodiment
Below in conjunction with specific embodiment technical scheme of the present invention is described in detail.
Embodiment one:
Step 1: the back is cleaned in the soybean selection soaked, it is broken to add water mill, forms beans and sticks with paste;
Step 2: the screenings in the beans paste is separated into bean dregs and ripe soya-bean milk;
Step 3: the VREF of enterococcus spp (Enterococcus spp.) or enterococcus faecalis or the mixed bacteria of the two are linked in the ripe soya-bean milk, cultivate curdled appearance at 25-40 ℃, the bacterial classification pH value that makes is 4.5-5.0, and the size of this pH value is regulated by the control fermentation time.Heat-preservation fermentation in 25-45 ℃ produces lactic acid or protease, and solid or enzymic coagulation is condensed soya-bean milk by the acid cure of protein;
Step 4: soya-bean milk condenses after the moulding, makes tofu product.
Embodiment two:
In the manufacturing process of bean curd, except that step 3, other steps and embodiment one are basic identical in the present embodiment.And the probio that joins in the step 3 in the soya-bean milk is bacillus subtilis (Bacillussubtilis), and cultivates curdled appearance at 35-39 ℃ of thermophilic bottom fermentation.
Embodiment three:
One or both enterococcus that join probio in the soya-bean milk in the present embodiment and be among the embodiment one mix by arbitrary proportion with bacillus subtilis among the embodiment two, cultivate curdled appearance at 35-39 ℃ of bottom fermentation.
Embodiment four:
The probio that joins in the present embodiment in the soya-bean milk is pressed the arbitrary proportion mixing as bacterial classification with lactobacillus bulgaricus (or lactobacillus acidophilus) and Streptomyces thermophilus, cultivates curdled appearance at 42-44 ℃ of bottom fermentation.
Among the embodiment one to four, the dosage of the soya-bean milk and the probio of being added is: get the 2ml bacterial classification be linked into stir in the 100ml soya-bean milk and concussion after, cultivate down at 35-44 ℃ and to condense.
In sum, the present invention makes bean curd by the method for fermentation, be that culture (leavening) with lactic acid bacteria or other probios joins in the ripe soya-bean milk under thermophilic 25-45 ℃, rather than with coagulating agents such as bittern or gypsum, through heat-preservation fermentation, soya-bean milk is condensed, thereby make the bean curd that contains profitable probliotics.The mechanism that soya-bean milk solidifies can be produced acid by lactobacillus-fermented and be realized, also can be to produce protease (transglutaminase) by probios such as bacillus subtilises, and the enzymic coagulation by protein realizes.
Contain lactic acid bacteria or other probios in the bean curd that adopts the method for above-mentioned fermentation to make, human body is had certain function of health care.Can make the form of filling bean curd, also can squeeze, make the Tofu goods of various different in moisture.According to the needs of shelf-life, can make the bean curd of viable bacteria type bean curd or sterilization type.
The present invention utilizes probiotics fermentions such as lactic acid bacteria, enterococcus, bacillus to produce acid or produces enzyme and forms curd gel, make bean curd, probio and prebiotics in bean curd, have been increased, improved the health of bean curd, and help to prevent the pollution in process of spoilage organisms and pathogenic bacteria, be of value to the health of human body.
The present invention makes bean curd by the method for fermentation, is that culture (leavening) with lactic acid bacteria or other probios joins in ripe soya-bean milk thermophilic 25-45 ℃ under, passes through heat-preservation fermentation, soya-bean milk is condensed, thereby make the bean curd that contains profitable probliotics.The mechanism that soya-bean milk solidifies can be produced acid by lactobacillus-fermented and be realized, also can be to produce protease (transglutaminase) by probios such as bacillus subtilises, and the enzymic coagulation by protein realizes.
Need to prove at last, above embodiment is only unrestricted in order to technical scheme of the present invention to be described, although the present invention is had been described in detail with reference to preferred embodiment, those of ordinary skill in the art is to be understood that, can make amendment or be equal to replacement technical scheme of the present invention, and not breaking away from the spirit and scope of technical solution of the present invention, it all should be encompassed in the middle of the claim scope of the present invention.
Claims (6)
1, a kind of preparation method of the bean curd that ferments comprises the steps:
Step 1: the back is cleaned in the soybean selection soaked, it is broken to add water mill, forms beans and sticks with paste;
Step 2: the screenings in the beans paste is separated into bean dregs and ripe soya-bean milk;
Step 3: the culture of probio added be cooled in the ripe soya-bean milk of normal temperature, heat-preservation fermentation in 25-45 ℃ produces lactic acid and/or protease, and acid and/or enzymic coagulation by protein are condensed soya-bean milk;
Step 4: soya-bean milk condenses after the moulding, makes tofu product.
2, the preparation method of fermentation bean curd according to claim 1 is characterized in that: the probio in the described step 3 is lactic acid bacteria or enterococcus or bacillus or its combination.
3, the preparation method of fermentation bean curd according to claim 2 is characterized in that: described lactic acid bacteria is single bacterial strain of lactobacillus bulgaricus or Streptomyces thermophilus or Lactobacillus plantarum or lactobacillus acidophilus or combination arbitrarily.
4, the preparation method of fermentation bean curd according to claim 2 is characterized in that: described enterococcus is VREF or enterococcus faecalis.
5, the preparation method of fermentation bean curd according to claim 2 is characterized in that: described bacillus is a bacillus subtilis.
6, a kind of bean curd that makes according to the preparation method of described any fermentation bean curd of claim 1-5.
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| Application Number | Priority Date | Filing Date | Title |
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| CNB2004100375954A CN1254196C (en) | 2004-04-28 | 2004-04-28 | Fermented bean curd and its preparing method |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2004100375954A CN1254196C (en) | 2004-04-28 | 2004-04-28 | Fermented bean curd and its preparing method |
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| CN1568775A true CN1568775A (en) | 2005-01-26 |
| CN1254196C CN1254196C (en) | 2006-05-03 |
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| CNB2004100375954A Expired - Fee Related CN1254196C (en) | 2004-04-28 | 2004-04-28 | Fermented bean curd and its preparing method |
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Cited By (21)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102150766A (en) * | 2011-04-01 | 2011-08-17 | 杭州万向职业技术学院 | Method for processing beancurd by using cucumber fermentation liquor and transglutaminase composite coagulating agent |
| CN102217679A (en) * | 2011-06-08 | 2011-10-19 | 北京融青生态农业有限公司 | Novel ecological bean curd and preparation method of bean curd |
| CN102550699A (en) * | 2011-12-23 | 2012-07-11 | 陈彦屏 | Bean curd preparation method |
| CN102687764A (en) * | 2012-06-18 | 2012-09-26 | 贵州大学 | Functional filling bean curd and preparation method thereof |
| CN103444893A (en) * | 2013-07-30 | 2013-12-18 | 陈瑞 | Spicy and hot fermented dried bean curd and preparation method thereof |
| CN103960672A (en) * | 2013-02-01 | 2014-08-06 | Jns科技公司 | Heating Food Additives Composed Of Mixed Microorganism Of Spore Lactic Acid Bacteria And Active Bacillus Subtilis Improving Digestion |
| CN104621679A (en) * | 2015-03-12 | 2015-05-20 | 苏州金记食品有限公司 | Method for prolonging shelf life of hard bean curd |
| CN105639490A (en) * | 2016-01-07 | 2016-06-08 | 哈尔滨伟平科技开发有限公司 | Rotten egg-flavored fast food and production method thereof |
| CN105794994A (en) * | 2016-04-06 | 2016-07-27 | 张保义 | Green bean curd capable of regulating blood sugar |
| CN106260079A (en) * | 2016-08-26 | 2017-01-04 | 云南羊泉生物科技股份有限公司 | A kind of Pickles mold bean curd and preparation method thereof |
| CN106306059A (en) * | 2015-06-15 | 2017-01-11 | 高仁丽 | Method for preparing fermented bean curd |
| CN106359643A (en) * | 2016-08-31 | 2017-02-01 | 浙江永通科技发展有限公司 | Making method of additive-free tofu |
| CN106689416A (en) * | 2017-03-23 | 2017-05-24 | 深圳齐善食品有限公司 | Preparation method of flower-flavored hard bean curd |
| CN106720452A (en) * | 2017-03-23 | 2017-05-31 | 深圳齐善食品有限公司 | A kind of preparation method of coffee dried bean curd |
| WO2017124590A1 (en) * | 2016-01-18 | 2017-07-27 | 青岛哈拿生物科技有限公司 | Preparation method and application of water-soluble natural nitric oxide |
| CN107853402A (en) * | 2017-12-10 | 2018-03-30 | 山东禹王生态食业有限公司 | A kind of double protein tamarind corruption and preparation method thereof |
| CN107960483A (en) * | 2017-11-30 | 2018-04-27 | 黄河三角洲京博化工研究院有限公司 | A kind of preparation process of functionalized lactones bean curd |
| CN110226638A (en) * | 2019-07-03 | 2019-09-13 | 邵阳学院 | One seed oyster bean curd and preparation method thereof |
| CN110403019A (en) * | 2019-07-03 | 2019-11-05 | 邵阳学院 | A kind of scallop bean curd and preparation method thereof |
| CN110800814A (en) * | 2019-11-15 | 2020-02-18 | 黑龙江惊哲森林食品集团有限公司 | Lactobacillus ferment tofu pudding preparation and preparation method thereof |
| CN115363173A (en) * | 2022-08-05 | 2022-11-22 | 王均华 | Application of high-temperature-resistant probiotics in tofu sour milk |
-
2004
- 2004-04-28 CN CNB2004100375954A patent/CN1254196C/en not_active Expired - Fee Related
Cited By (22)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102150766A (en) * | 2011-04-01 | 2011-08-17 | 杭州万向职业技术学院 | Method for processing beancurd by using cucumber fermentation liquor and transglutaminase composite coagulating agent |
| CN102217679A (en) * | 2011-06-08 | 2011-10-19 | 北京融青生态农业有限公司 | Novel ecological bean curd and preparation method of bean curd |
| CN102550699A (en) * | 2011-12-23 | 2012-07-11 | 陈彦屏 | Bean curd preparation method |
| CN102687764A (en) * | 2012-06-18 | 2012-09-26 | 贵州大学 | Functional filling bean curd and preparation method thereof |
| CN103960672A (en) * | 2013-02-01 | 2014-08-06 | Jns科技公司 | Heating Food Additives Composed Of Mixed Microorganism Of Spore Lactic Acid Bacteria And Active Bacillus Subtilis Improving Digestion |
| CN103444893A (en) * | 2013-07-30 | 2013-12-18 | 陈瑞 | Spicy and hot fermented dried bean curd and preparation method thereof |
| CN103444893B (en) * | 2013-07-30 | 2015-06-03 | 陈瑞 | Spicy and hot fermented dried bean curd and preparation method thereof |
| CN104621679A (en) * | 2015-03-12 | 2015-05-20 | 苏州金记食品有限公司 | Method for prolonging shelf life of hard bean curd |
| CN106306059A (en) * | 2015-06-15 | 2017-01-11 | 高仁丽 | Method for preparing fermented bean curd |
| CN105639490A (en) * | 2016-01-07 | 2016-06-08 | 哈尔滨伟平科技开发有限公司 | Rotten egg-flavored fast food and production method thereof |
| WO2017124590A1 (en) * | 2016-01-18 | 2017-07-27 | 青岛哈拿生物科技有限公司 | Preparation method and application of water-soluble natural nitric oxide |
| CN105794994A (en) * | 2016-04-06 | 2016-07-27 | 张保义 | Green bean curd capable of regulating blood sugar |
| CN106260079A (en) * | 2016-08-26 | 2017-01-04 | 云南羊泉生物科技股份有限公司 | A kind of Pickles mold bean curd and preparation method thereof |
| CN106359643A (en) * | 2016-08-31 | 2017-02-01 | 浙江永通科技发展有限公司 | Making method of additive-free tofu |
| CN106689416A (en) * | 2017-03-23 | 2017-05-24 | 深圳齐善食品有限公司 | Preparation method of flower-flavored hard bean curd |
| CN106720452A (en) * | 2017-03-23 | 2017-05-31 | 深圳齐善食品有限公司 | A kind of preparation method of coffee dried bean curd |
| CN107960483A (en) * | 2017-11-30 | 2018-04-27 | 黄河三角洲京博化工研究院有限公司 | A kind of preparation process of functionalized lactones bean curd |
| CN107853402A (en) * | 2017-12-10 | 2018-03-30 | 山东禹王生态食业有限公司 | A kind of double protein tamarind corruption and preparation method thereof |
| CN110226638A (en) * | 2019-07-03 | 2019-09-13 | 邵阳学院 | One seed oyster bean curd and preparation method thereof |
| CN110403019A (en) * | 2019-07-03 | 2019-11-05 | 邵阳学院 | A kind of scallop bean curd and preparation method thereof |
| CN110800814A (en) * | 2019-11-15 | 2020-02-18 | 黑龙江惊哲森林食品集团有限公司 | Lactobacillus ferment tofu pudding preparation and preparation method thereof |
| CN115363173A (en) * | 2022-08-05 | 2022-11-22 | 王均华 | Application of high-temperature-resistant probiotics in tofu sour milk |
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| CN1254196C (en) | 2006-05-03 |
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