CN1792238A - Method for preparing products with taste of fermented bean curd - Google Patents
Method for preparing products with taste of fermented bean curd Download PDFInfo
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- CN1792238A CN1792238A CNA2006100123134A CN200610012313A CN1792238A CN 1792238 A CN1792238 A CN 1792238A CN A2006100123134 A CNA2006100123134 A CN A2006100123134A CN 200610012313 A CN200610012313 A CN 200610012313A CN 1792238 A CN1792238 A CN 1792238A
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Abstract
A process for preparing the flavouring series with the taste of fermented bean curd includes such steps as preparing culture medium, inoculating, preparing yeast, middle-period fermenting, later-period fermenting, etc. Its advantages are high utilization rate of raw material and no environmental pollution.
Description
Technical field
The invention belongs to flavouring, the appetizing food field of microbial fermentation.Be meant a kind of preparation method of products with taste of fermented bean curd especially.
Background technology
Fermented bean curd is the traditional microbial fermentation bean product of China.It originates among the people, and with the technology of uniqueness, fine and smooth quality, abundant nutrition, bright fragrant good to eat local flavor is subjected to liking of numerous people deeply.Explain by the professional standard ZB X66011-87 of the People's Republic of China (PRC) " flavouring vocabulary of terms fermented bean curd ", fermented bean curd is to be raw material with the soybean, through the processing defibrination, become a kind of delicious in taste that base, mildew, the base that salts down, fermentation form, the seasoning of unique flavor, appetizing food.By the industry standard SB/T10171-93 of the People's Republic of China (PRC) " fermented bean curd classification " regulation, the definition of fermented bean curd: be raw material with the soybean, through processing a kind of seasoning, the appetizing food that defibrination, base, cultivation, fermentation form.Fermented bean curd is divided into preserved red beancurd, white rot breast, green-rot breast, sauce fermented bean curd four big classes, multiple kind.The industry standard SB/T10170-93 of the People's Republic of China (PRC) " the fermented bean curd quality standard and the method for inspection ", stipulated specification requirement, test method, inspection rule and packing, sign, transportation and the storage requirement of fermented bean curd, the outward appearance of fermented bean curd and sense organ (color and luster, flavour smell, tissue morphology, impurity) and physics and chemistry, sanitary index have all been had specified in more detail.The China Light Industry Press publishes, " Chinese fermented bean curd is brewageed " book by Chinese zymurgy meeting fermented bean curd group tissue is write has detailed record to fermented bean curd raw material, the manufacturing of bean curd base, cultivation (fermentation) in early stage, later stage fermentation, fermented bean curd microorganism, comprehensive utilization and inspection chemical examination, middle name of the country spy fermented bean curd, the brew of local characteristic fermented bean curd etc.Various fermented bean curd all are through system bean curd base, cultivation, fermentation procedure, make block fermented bean curd.
Consumption for convenience, the sauce shape that fermented bean curd is broken into that has eats; Have will produce fermented bean curd the time salt into base down juice as baste usefulness, have with the juice of finished product fermented bean curd as baste; What have is dried to fermented bean curd the fermented bean curd powder; Do chafing dish seasoning, cooking or do the raw material of food industry.The U.S. has the butyrous made to smear the production of fermented bean curd.
Preserved beancurd is made and is made the bean curd base earlier, and soybean curd production process makes the active ingredient utilization of soybean material beat very heavy discount; The manual operations that fermented bean curd manufacturing process is a large amount of, labor is imitated low, and quality is difficult stable; If yellow seriflux can not effectively utilize, environmental friendliness is a problem.For above-mentioned reasons, the fermented bean curd cost is higher.
Summary of the invention
The purpose of this invention is to provide simple, the eco-friendly production technology of utilizing soybean or defatted soybean for the main material production products with taste of fermented bean curd of a kind of operation.
Overall technical architecture of the present invention is:
The preparation method of products with taste of fermented bean curd, this method comprises following processing step:
(1) preparation of culture medium: after soybean is soaked in water, high-temperature sterilization;
(2) inoculation, koji: mucor strain, head mold bacterial classification, aspergillus bacterial classification, aspergillus oryzae bacterial classification are inserted the culture medium koji of making in the step (1);
(3) mid-term fermentation: smash, insert the song that makes in the step (2) in the round and add sodium chloride, the control temperature is 30-35 ℃ or normal temperature, carries out sprinkling or stirs fermentation, and fermentation period is 1-7 days;
(4) later stage fermentation: the control temperature is 20-35 ℃, carries out sealing and fermenting and is at least 1-3 month, makes fermented bean curd flavor fermentation beans or fermented bean curd sauce.
Process conditions among the present invention in each processing step and further product processed be:
The concentration of the sodium chloride of the zymotic fluid in the step (3) behind the adding salt solution is 7-14%.
Add the drinks raw material in the zymotic fluid in the step (4), making the alcoholic strength in the zymotic fluid is 6-10%.
Described step can also add the aroma-producing yeasts bacteria culture fluid in (4).
The soybean of selecting for use in the described step (1) is defatted soybean or soybean, makes the beans mouth after soaking.
Tunning can be worn into fine and smooth paste through colloid mill between step (3), (4) or after the step (4).
Soybean in the step (1) is soaked and makes the beans mouth.
The fermented bean curd beans of making in the step (4) are drenched Normal juice, carry out:
A, with Normal juice by different cultivars, specification and auxiliary material, flavoring, food additives, make bright fermented bean curd juice.
B, with through the Normal juice supernatant of precipitation again through micro-filtration clarification, become the bright fermented bean curd juice of high clarity.
After the bright fermented bean curd juice sterilization for preparing among the step a, carry out:
C, the clarification of normal temperature sealing precipitation 5-10 days are got supernatant and are fermented bean curd juice;
D, the clarification of normal temperature sealing precipitation 5-10 days through the micro-filtration clarification, become high clarity fermented bean curd juice again.
Drench the fermented bean curd beans after the Normal juice, carry out drying and make the dry rot milkpea or the dry rot milkpea is made the fermented bean curd powder.
The obtained technological progress of the present invention is:
Utilize method of the present invention to produce fermented bean curd juice and fermented bean curd powder fermented food, more traditional block fermented bean curd of bean curd base production of making is earlier got juice then and the method for fermented bean curd powder is smashed, is dried to fermented bean curd, and raw material availability height, Lao Xiaogao, cost are low, steady quality, environmental friendliness.The series of products of being produced is numerous in variety.
The specific embodiment
Below in conjunction with embodiment the present invention is described further:
Embodiment 1
The production technology of present embodiment comprises that ferment preparation, inoculation, koji, the mid-term of culture medium, later stage fermentation; The production technology of fermented bean curd juice will increase on fermented bean curd beans production technology basis: drench oil, dissolve, sterilization, precipitation clarification operation; If production dry rot milkpea increases: drying process; If produce the fermented bean curd powder, increase: pulverizing process.Present embodiment is applicable to the production of the fermented bean curd flavor fermented food of making preserved red beancurd, white taste of fermented bean curd.Described technology is undertaken by following step:
(1) preparation of culture medium:
Select the fresh soybean that germinates,, remove the infected seed beans, soak with cold water (15-30 ℃) through screening and removing impurities.After being dipped to beans suction, weight be about soak before heavy about 1.7 times of dried beans, again through screening, remove the beans that does not absorb water or absorb water seldom.Remove and soak beans water, make soybean germination.Duration of germination waters several times again or soaks water several times.The germination degree is just sprouted with bud, and most of bean sprouts are not broken through skin of beancurd as yet, and only skin of beancurd has just been broken through for well in the minority bean sprouts.At this moment, the enzyme system of soybean is very active.The germination degree is very important to the mouthfeel and the outward appearance of finished product fermented bean curd beans.Select the suitable soybean of germination degree, go into material steaming tank, open steam, discharge air and condensed water, be preheated to more than 95 ℃, material is steamed in pressurization, temperature 120-130 ℃ pressurize 3-6 minute, steam discharge is to zero, below the vacuum cool-down to 35 ℃.If steam material with normal pressure: normal pressure steamed more than 30 minutes, was cooled to inoculation temperature as early as possible.
(2) inoculation, koji:
Mucor strain (or head mold bacterial classification) is inserted in the interior grog of material steaming tank, change even.Divide the dish of packing into to wipe off.Send into culturing room.
25 ± 3 ℃ of control product temperature (fermentation temperature is done suitably to adjust because of bacterial classification is different), relative humidity is more than 95%, and the Mucor song is made in cultivation fermentation 32-44 hour.
(3) fermentation in mid-term:
Brine strength is adjusted into 12-14 Baume degrees (making the karusen sodium chloride content is about 7.5%), and temperature is adjusted into about 35 ℃, adds an amount of red colouring agent for food, also used as a Chinese medicine (powder), and the kind of white taste of fermented bean curd does not add red colouring agent for food, also used as a Chinese medicine; The kind that has will add capsicum class or other auxiliary material, flavoring, additive.
With the Mucor song (or head mold song) of maturation, go into to complete in the round at the false end control proper temperature (being preferably 30-35 ℃ or normal temperature), sprinkling fermentation 1-2 days.Bent beans rubs scattered the Qu Tuancheng beans after shrinking and hardening.The sprinkling fermentation is 3-5 days again.
(4) later stage fermentation:
A, mixed wine: the gradation of drinks raw material is blended in the zymotic fluid of sprinkling, and sprinkling is even to the wine degree.Making fermentation raw spirit degree is about 7%.The kind that has adds the aroma-producing yeasts bacteria culture fluid, makes karusen produce drinks and ester perfume (or spice).
B, fermentation: control proper temperature (being preferably below 35 ℃ or normal temperature fermentation), sealing and fermenting 2-3 month.Between yeast phase, look fermentation situation sprinkling several times, sealing and fermenting still after the sprinkling generates the fermented bean curd flavor fermentation beans that differ from one another.Desire is made the denseer product of fragrance, can prolong fermentation time.
If produce fermented bean curd juice and bright fermented bean curd beans, must increase following operation:
(5) drench oil:
Fermenting-ripening drenches Normal juice.
Drenching the fermented bean curd beans that remove part Normal juice is bright fermented bean curd beans.
(6) dissolve:
Normal juice dissolves by different cultivars, specification and auxiliary material, flavoring, food additives etc.
The kind that has will be clarified through micro-filtration through the Normal juice supernatant of precipitation again, become the bright fermented bean curd juice of high clarity.
(7) sterilization:
Fermented bean curd juice with dissolving carries out sterilization.
(8) precipitation clarification:
Through fermented bean curd juice normal temperature sealing precipitation clarification a period of time (being generally 5-10 days) of sterilization, get supernatant and be fermented bean curd juice.
The kind that has will be clarified through micro-filtration through the supernatant of precipitation again, become high clarity fermented bean curd juice.
(9) the fermented bean curd dried bean curd is dry:
Drench the beans after the Normal juice, last drying machine is dried to the dry rot milkpea.
(10) pulverize:
The dry rot milkpea can be ground into the fermented bean curd powder.
Also can further auxiliary material, flavoring and additive be sneaked in dry good the dry rot milkpea or fermented bean curd powder, produce the fermented bean curd beans or the fermented bean curd powder of each all characteristic.
Can also when fermentation, adjust amount and the brine strength that adds salt solution, make karusen moisture littler, after the fermentation ends, all produce bright fermented bean curd beans; Or with drying machine drying on whole karusens, production dry rot milkpea; Also can all produce the fermented bean curd powder.
Embodiment 2
The production technology of present embodiment, it comprises preparation, inoculation, koji (the part mould song of ripe beans koji or the face of making in addition are yellow bent), fermentation in mid-term, the later stage fermentation of culture medium; The production technology of fermented bean curd juice will increase on fermented bean curd beans production technology basis: drench oil, dissolve, sterilization, precipitation clarification operation; If production dry rot milkpea increases: drying process; If produce the fermented bean curd powder, increase: pulverizing process.Present embodiment is applicable to the production of fermented food fermented bean curd beans, fermented bean curd juice and the fermented bean curd powder of making sauce taste of fermented bean curd or sweet sauce taste of fermented bean curd.Described technology is undertaken by following step:
Wherein soybeans soaking, germination are identical with embodiment 1, and following step is inequality:
The soybean that the germination degree is suitable, pressurization or atmospheric cooking make protein appropriateness sex change, starch gelatinization and kill microorganism in the raw material, and beans is soft mashed for suitable.
Pressure cooking: the soybean that the germination degree is suitable, go into material steaming tank, open steam, discharge air and condensed water, be preheated to more than 95 ℃, material is steamed in pressurization, temperature 120-130 ℃ pressurize 3-6 minute, steam discharge is to zero, below the vacuum cool-down to 35 ℃.(when inoculation Mucor or head mold bacterial classification) or (during inoculation aspergillus bacterial classification) below 40 ℃.Steam back grog moisture 50-55% (when inoculation Mucor or head mold bacterial classification) or steam back grog moisture 46-50% (during inoculation aspergillus bacterial classification).
If steam material with normal pressure: normal pressure steamed more than 30 minutes, was cooled to inoculation temperature as early as possible.
(2) inoculation, koji:
Mucor strain (or head mold bacterial classification) is inserted in the interior ripe beans of material steaming tank, change even.Divide the dish of packing into to wipe off.Send into culturing room.25 ± 3 ℃ of control product temperature (fermentation temperature is done suitably to adjust because of bacterial classification is different), relative humidity is more than 95%, and the Mucor song is made in cultivation fermentation 32-44 hour.The kind that has is with the ripe beans inoculation Aspergillus of part ratio; 31 ± 3 ℃ of the bent control of aspergillus product temperature, are made the aspergillus song at 28-36 hour koji time.
If the yellow song of system face carries out as follows:
A, flour material steam material: flour is mixed water become granule, the flour water addition ratio is 1: 0.26-0.33, normal pressure steamed 30-40 minute, smashed while hot, was cooled to below 40 ℃.
B, inoculation: the ratio in flour weight 3/10000ths is admixed aspergillus oryzae bacterial classification (bent smart) in the grog equably, goes into deep closet.
C, koji: 32 ± 2 ℃ of control product temperature, ventilate and cultivate koji, 28-36 hour koji time.The face of making is yellow bent.
(3) fermentation in mid-term:
A, brine strength are adjusted into 12-14 Baume degrees (making sauce wine with dregs sodium chloride content is about 7.5%), and temperature is adjusted into about 40 ℃, adds an amount of red colouring agent for food, also used as a Chinese medicine (powder), (kind that has does not add red colouring agent for food, also used as a Chinese medicine); The kind that has will add capsicum class or other auxiliary material, flavoring, food additives.
B, mix thoroughly with the saline solution of adjusting face is yellow bent, smash.Heat-preservation fermentation 1-2 days, become rare sweet karusen.
C, with the Mucor song (or aspergillus song of head mold song or part ratio) of maturation, go into to complete in the round at the false end, pour into rare sweet karusen, control proper temperature (being preferably 30-35 ℃ or normal temperature), sprinkling fermentation 1-2 days.Rub scattered after bent beans shrinks and hardens and be split into beans.The sprinkling fermentation is 3-5 days again.
(4) later stage fermentation:
A, mixed wine: the gradation of drinks raw material is blended in the zymotic fluid of sprinkling, and sprinkling is even to the wine degree.Making fermentation raw spirit degree is 6-10%.The kind that has adds the aroma-producing yeasts bacteria culture fluid, makes karusen produce drinks and ester perfume (or spice).
B, fermentation: control proper temperature (being preferably below 35 ℃ or normal temperature fermentation), sealing and fermenting 2-3 month.Between yeast phase, look fermentation situation sprinkling several times, sealing and fermenting still after the sprinkling generates the fermented bean curd flavor fermentation beans that differ from one another.Desire is made the denseer product of fragrance, can prolong fermentation time.
If produce fermented bean curd juice, can increase following operation:
(5) drench oil:
Fermenting-ripening drenches Normal juice.
Drenching the fermented bean curd beans that remove part Normal juice is bright fermented bean curd beans.
(6) dissolve:
Normal juice dissolves by different cultivars, specification and auxiliary material, flavoring, food additives etc.
To clarify through micro-filtration again through the Normal juice supernatant of precipitation, become the bright fermented bean curd juice of high clarity.
(7) sterilization:
The fermented bean curd juice that maybe will dissolve carries out sterilization.The kind of directly putting on the dining table is airtight to be heated to more than 90 ℃; Or with special-purpose disinfection equipment ultra high temperature short time sterilization, make fermented bean curd juice temperature keep 3-5 second to 130-135 ℃ in transient heating, reduce to normal temperature at short notice.Cooking kind can not sterilization.
(8) precipitation clarification:
Through fermented bean curd juice normal temperature sealing precipitation clarification a period of time (being generally 5-10 days) of sterilization, get supernatant and be fermented bean curd juice.
The kind that has will be clarified through micro-filtration through the supernatant of precipitation again, become high clarity fermented bean curd juice.
(9) the fermented bean curd dried bean curd is dry:
If production dry rot milkpea, drench the fermented bean curd beans after the Normal juice, last multiple-effect drying machine drying becomes the dry rot milkpea.
(10) pulverize:
If produce the fermented bean curd powder, by the different cultivars requirement, auxiliary material, flavoring and additive are evenly sneaked in the dry good dry rot milkpea, be ground into powder.Become the fermented bean curd powder of each all characteristic.
Can also when fermentation, adjust amount and the brine strength that adds salt solution, make karusen moisture littler, after the fermentation ends, all produce bright fermented bean curd beans; Or with drying machine drying on whole karusens, production dry rot milkpea; Also can all produce the fermented bean curd powder.
Embodiment 3
Present embodiment fermented bean curd beans production technology comprises that ferment preparation, inoculation, koji (the part mould song of ripe beans koji or the face of making in addition are yellow bent), the mid-term of culture medium, later stage fermentation; The production technology of fermented bean curd juice will increase on fermented bean curd beans production technology basis: drench oil, dissolve, sterilization, precipitation clarification operation; If production dry rot milkpea increases: drying process; If produce the fermented bean curd powder, increase: pulverizing process.Present embodiment is applicable to the production of fermented bean curd flavor fermented food fermented bean curd beans, fermented bean curd juice and the fermented bean curd powder of making blue or green taste of fermented bean curd.Described technology is undertaken by following step:
Wherein soybeans soaking, germination, material cooking, inoculation, koji are identical with embodiment 1, and following step is inequality:
(3) fermentation in mid-term:
A, salt solution preparation: brine strength is adjusted into (karusen sodium chloride content 11-14%) about 12 Baume degrees, and brine temp is adjusted into about 35 ℃ or normal temperature.The kind that has will add capsicum class or other auxiliary material, flavoring, food additives.The kind that has is mixed a certain proportion of yellow saline solution bent and that adjust thoroughly, smashes.Heat-preservation fermentation 1-2 days, become rare sweet karusen.
B, with the Mucor song (or head mold song) of maturation, go into to complete in the round at the false end, pour into salt solution (or rare sweet karusen), control proper temperature (being preferably 30-35 ℃ or normal temperature), sprinkling fermentation 1-2 days.Rub scattered after bent beans shrinks and hardens and be split into beans.
(4) later stage fermentation:
Control proper temperature (being preferably below 35 ℃ or normal temperature fermentation), sealing and fermenting 2-3 month.Between yeast phase, look fermentation situation sprinkling several times, sealing and fermenting still after the sprinkling generates the karusen of green-rot breast flavor.If produce fermented bean curd juice, can increase following operation:
(5) drench oil:
Fermenting-ripening drenches Normal juice.
Drenching the fermented bean curd beans that remove part Normal juice is bright fermented bean curd beans.
(6) dissolve:
Normal juice dissolves by different cultivars, specification and auxiliary material, flavoring, food additives etc.Or will clarify through micro-filtration again through the Normal juice supernatant of precipitation, become high-grade bright pure living fermented bean curd juice.
(7) sterilization:
Fermented bean curd juice with dissolving carries out sterilization.The kind of directly putting on the dining table is with special-purpose disinfection equipment ultra high temperature short time sterilization, makes fermented bean curd juice temperature keep 3-5 second in transient heating to 130-135 ℃, reduces to normal temperature at short notice.
(8) precipitation clarification:
Through fermented bean curd juice normal temperature sealing precipitation clarification a period of time (being generally 5-10 days) of sterilization, get supernatant and be fermented bean curd juice.The kind that has will be clarified through micro-filtration through the supernatant of precipitation again, become high clarity fermented bean curd juice.
(9) the fermented bean curd dried bean curd is dry:
If production dry rot milkpea, drench the fermented bean curd beans after the Normal juice, last vacuum drier is dried to the dry rot milkpea.
(10) pulverize:
If produce the fermented bean curd powder, by the different cultivars requirement, auxiliary material, flavoring and additive are evenly sneaked in the dry good dry rot milkpea, be ground into powder.Become the fermented bean curd powder of each all characteristic.
Can also when fermentation, adjust amount and the brine strength that adds salt solution, make karusen moisture littler, after the fermentation ends, all produce bright fermented bean curd beans; Or with drying machine drying on whole karusens, production dry rot milkpea; Also can all produce the fermented bean curd powder.
Embodiment 4
The production technology of present embodiment comprises preparation, inoculation, koji, fermentation in mid-term, later stage fermentation, the sterilization process of culture medium successively.Present embodiment is applicable to the sauce-like fermented food of making preserved red beancurd, white taste of fermented bean curd.The present embodiment production technology is undertaken by following step:
(1) preparation of culture medium:
Raw material is defatted soybean (peeling or unpeeled) or soybean, and through profit water, pressurization or atmospheric cooking make protein appropriateness sex change, starch gelatinization and kill microorganism in the raw material.
Pressure cooking: (or unpeeled) defatted soybean of removing skin is gone into material steaming tank, uses the steam dry blowing, discharges air, be preheated to more than 90 ℃, added the water material moistening 10-15 minute, open steam pressurized and steam material, temperature 120-130 ℃ pressurize 8-12 minute, steam discharge is to zero, below the vacuum cool-down to 35 ℃.Steam back grog moisture 50-55%.
If steam material with normal pressure: then defatted soybean is mixed the water material moistening, normal pressure steamed more than 40 minutes, was cooled to as early as possible below 35 ℃.Grog moisture 48-55%.
If raw material use soybean: then with soybean through screening, be soaked in water to about 1.8 times of soybean weight, go into material steaming tank, steam with steam pressurized and expect; (if steam material with normal pressure, should steam more than 40 minutes) is cooled to below 35 ℃.
(2) inoculation, koji:
Mucor strain (or head mold bacterial classification) is inserted in the interior grog of material steaming tank, change even.Divide the dish of packing into to wipe off.Send into culturing room.
25 ± 3 ℃ of the product of control temperature (fermentation temperature is done suitably to adjust because of bacterial classification is different), relative humidity is more than 95%, and cultivation was fermented 32-44 hour.
(3) fermentation in mid-term:
Saline solution concentration is adjusted into 12-14 Baume degrees (making sauce wine with dregs sodium chloride content is 6-10%), and temperature is adjusted into about 40 ℃, adds an amount of red colouring agent for food, also used as a Chinese medicine (kind of white taste of fermented bean curd does not add red colouring agent for food, also used as a Chinese medicine), with salt solution Mucor song (or head mold song) is smashed and is mixed thoroughly.Fermented 3-7 days.Fermentation temperature should be controlled at 35-30 ℃ or normal temperature fermentation.
(4) later stage fermentation:
A, batching mixing: drinks raw material and sauce wine with dregs are mixed, make fermentation raw spirit degree reach 6%-10%.Different kinds, batching also can add a little other auxiliary materials (as thick chilli sauce), flavoring, food additives.
B, levigate: the karusen of mixing is finely ground to paste with colloid mill; Levigately also can after fermentation ends, carry out.
C, fermentation: sealing and fermenting 1-3 month.Fermentation temperature should be controlled at below 35 ℃ or normal temperature fermentation.Desire is made the denseer product of fragrance, can prolong fermentation time.
(5) sterilization:
The kind of directly putting on the dining table must be through sterilization.Method for disinfection has two kinds: a kind of is the sauce temperature to be heated up be more than 90 ℃, be incubated 10-15 minute, reduces to normal temperature; A kind of is with special-purpose disinfection equipment ultra high temperature short time sterilization, makes the sauce temperature keep 3-5 second in transient heating to 130-135 ℃, reduces to normal temperature at short notice.The kind that is used to cook can not sterilization.
Embodiment 5
The production technology of present embodiment comprise successively culture medium preparation, connect Mucor kind (or head mold kind), koji; Fermentation in mid-term, later stage fermentation, sterilization process.Present embodiment is applicable to makes the sauce-like fermented food that the sauce taste of fermented bean curd has sweet sauce flavor concurrently.The present embodiment production technology is undertaken by following step:
(1) preparation of culture medium:
Raw material is defatted soybean (peeling or unpeeled) or soybean, and through profit water, pressurization or atmospheric cooking make protein appropriateness sex change, starch gelatinization and kill microorganism in the raw material.
Pressure cooking: (or unpeeled) defatted soybean of removing skin is gone into material steaming tank, uses the steam dry blowing, discharges air, be preheated to more than 95 ℃, added the water material moistening 12-15 minute, open steam pressurized and steam material, temperature 120-130 ℃ pressurize 8-12 minute, steam discharge is to zero, below the vacuum cool-down to 35 ℃.Steam back grog moisture and be preferably 50-55%.
If steam material with normal pressure: then defatted soybean is mixed the water material moistening, normal pressure steamed more than 40 minutes, was cooled to as early as possible below 35 ℃.Grog moisture is preferably 48-53%.
If raw material use soybean: then with soybean through screening, be soaked in water to about 1.8 times of soybean weight, go into material steaming tank, steam with steam pressurized and expect; If steam material with normal pressure, should steam more than 40 minutes.Be cooled to below 35 ℃.
(2) inoculation, koji
Connect Mucor kind (or head mold kind): the grog transfer that mucor strain inserts in the material steaming tank is even.Divide the dish of packing into to wipe off.Send into culturing room.
Koji: control 25 ± 3 ℃ of product temperature (fermentation temperature is done suitably to adjust because of bacterial classification is different), relative humidity is more than 95%, and cultivation was fermented 32-44 hour.Make the Mucor song.
The system face is yellow bent:
A, flour material steam material: wheat flour is mixed water become granule, the flour water addition ratio is 1: 0.26-0.33, normal pressure steamed 30-40 minute, smashed while hot, was cooled to below 40 ℃.
B, inoculation: the ratio in flour weight 3/10000ths is admixed aspergillus oryzae bacterial classification (bent smart) in the grog equably, goes into deep closet.
C, koji: 32 ± 2 ℃ of control product temperature, ventilate and cultivate koji, 28-36 hour koji time.The face of making is yellow bent.
(3) fermentation in mid-term:
Saline solution concentration is adjusted into 12-14 Baume degrees (making sauce wine with dregs sodium chloride content is about 8%), and temperature is adjusted into about 40 ℃, (can add an amount of red colouring agent for food, also used as a Chinese medicine, also can not add red colouring agent for food, also used as a Chinese medicine).
With saline solution with Mucor bent and face Huang song smash and mix thoroughly.Fermented 3-7 days.Fermentation temperature should be controlled at 35-30 ℃ or normal temperature fermentation.
(4) later stage fermentation:
A, batching mixing: mix drinks raw material, other auxiliary material, flavoring, additive and sauce wine with dregs even.Making fermentation raw spirit degree is about 7%.
B, levigate: the karusen of mixing is finely ground to paste with colloid mill; Levigately also can after fermentation ends, carry out.
C, fermentation: sealing and fermenting 1-3 month.Fermentation temperature should be controlled at below 35 ℃ or normal temperature fermentation.Desire is made the denseer product of fragrance, can prolong fermentation time.
(5) sterilization:
The kind of directly putting on the dining table must be through sterilization.Method for disinfection has two kinds: a kind of is the sauce temperature to be heated up be more than 90 ℃, be incubated 10-15 minute, reduces to normal temperature; A kind of is with special-purpose disinfection equipment ultra high temperature short time sterilization, makes the sauce temperature keep 3-5 second in transient heating to 130-135 ℃, reduces to normal temperature at short notice.The kind that is used to cook also can not sterilization.
Embodiment 6
The production technology of present embodiment comprises preparation, inoculation, koji, fermentation in mid-term, later stage fermentation, the sterilization process of culture medium successively.This technology is suitable for making the sauce-like fermented food of the higher pattern fermented bean curd flavor of amino acid content.The present embodiment production technology is undertaken by following step:
(1) preparation of culture medium:
Raw material is defatted soybean (peeling or unpeeled) or soybean, and through profit water, pressurization or atmospheric cooking make protein appropriateness sex change, starch gelatinization and kill microorganism in the raw material.
Pressure cooking: (or unpeeled) defatted soybean of removing skin is gone into material steaming tank, use the steam dry blowing, discharge air, be preheated to more than 90 ℃, added the water material moistening 12-15 minute, and opened steam pressurized and steam material, temperature 120-130 ℃ pressurize 8-12 minute, steam discharge is to zero, (during inoculation aspergillus oryzae bacterial classification) or (when connecing mucor strain) below 35 ℃ below the vacuum cool-down to 40 ℃.Steam back grog moisture 50-55%.
If steam material with normal pressure: then defatted soybean is mixed the water material moistening, normal pressure steamed more than 40 minutes, was cooled to (during inoculation aspergillus oryzae bacterial classification) or (when connecing mucor strain) below 35 ℃ below 40 ℃ as early as possible.Grog moisture 48-55%.
If raw material use soybean: then with soybean through screening, be soaked in water to about 1.8 times of soybean weight, go into material steaming tank, steam with steam pressurized and expect; If steam material with normal pressure, should steam more than 40 minutes.Be cooled to (during inoculation aspergillus oryzae bacterial classification) or (when connecing mucor strain) below 35 ℃ below 40 ℃ as early as possible.
(2) inoculation, koji:
Mucor strain is inserted in (in the material steaming tank) grog mixing.Divide the dish of packing into to wipe off.Send into culturing room, control 25 ± 3 ℃ of product temperature (fermentation temperature is done suitably to adjust because of bacterial classification is different), relative humidity is more than 95%, and cultivation was fermented 32-44 hour.Make the Mucor song.
With the mould song of part material koji:
A, inoculation: the ratio in raw material weight 3/10000ths inserts aspergillus oryzae bacterial classification (bent smart) in the grog that is cooled to below 40 ℃ uniformly, goes into deep closet.
B, koji: control product temperature is 32 ± 2 ℃ in earlier stage, and mycelia all climbs full, and the product temperature was 28-26 ℃ after bent material bleached, and ventilates and cultivates koji.32-40 hour koji time.Make the aspergillus song.
(3) fermentation in mid-term:
Brine strength is adjusted into 12-14 Baume degrees (making sauce wine with dregs sodium chloride content is about 8%), and temperature is adjusted into about 40 ℃, (can add an amount of red colouring agent for food, also used as a Chinese medicine, also can not add red colouring agent for food, also used as a Chinese medicine).
With salt solution with Mucor bent and aspergillus song smash and mix thoroughly.Mucor is bent suitably to be adjusted because of kind is different with the ratio of aspergillus song.Fermented 3-9 days.Fermentation temperature should be controlled at 35-30 ℃ or normal temperature fermentation.
(4) later stage fermentation:
A, batching mixing: drinks raw material, other auxiliary material, flavoring, food additives and sauce wine with dregs are mixed, make fermentation raw spirit degree reach 6%-10%.
B, levigate: the karusen of mixing is finely ground to paste with colloid mill; Levigately also can after fermentation ends, carry out.
C, fermentation: sealing and fermenting 2-3 month (or prolong fermentation time, flavor is better).Fermentation temperature should be controlled at below 35 ℃ or normal temperature fermentation.
(5) sterilization:
The kind of directly putting on the dining table must be through sterilization.The kind that is used to cook also can not sterilization.
Embodiment 7
The production technology of present embodiment comprises preparation, inoculation, koji, fermentation in mid-term, later stage fermentation, the sterilization process of culture medium successively.Present embodiment is applicable to the sauce-like fermented food of making blue or green taste of fermented bean curd.The present embodiment production technology is undertaken by following step:
(1) preparation of culture medium:
Pressure cooking: (or unpeeled) defatted soybean of removing skin is gone into material steaming tank, uses the steam dry blowing, discharges air, be preheated to more than 90 ℃, added the water material moistening 10-15 minute, open steam pressurized and steam material, temperature 120-130 ℃ pressurize 8-12 minute, steam discharge is to zero, below the vacuum cool-down to 36 ℃.Steam back grog moisture 50-55%.
If raw material use soybean: then with soybean through screening, be soaked in water to about 1.8 times of soybean weight, go into material steaming tank, steam with steam pressurized and expect.Be cooled to below 36 ℃.
(2) inoculation, koji:
Mucor strain is inserted in (in the material steaming tank) grog mixing.Divide the dish of packing into to wipe off.Send into culturing room.25 ± 3 ℃ of the product of control temperature (fermentation temperature is done suitably to adjust because of bacterial classification is different), relative humidity is more than 95%, and cultivation was fermented 32-44 hour.Make the Mucor song.
(3) fermentation in mid-term:
A, salt solution preparation: brine strength is adjusted into (karusen sodium chloride content 10-14%) about 12 Baume degrees, and brine temp is adjusted into about 35 ℃ or normal temperature.
B, batching mixing: with salt solution the Mucor song is smashed and to be mixed thoroughly.Designs and varieties can add different auxiliary material (as thick chilli sauce), flavoring, food additives.Fermented 3-7 days.Fermentation temperature should be controlled at 35-30 ℃ or normal temperature.
(4) later stage fermentation:
A, levigate: karusen is finely ground to paste with colloid mill; Levigately also can after fermentation ends, carry out.
B, fermentation: sealing and fermenting 2-3 month.Fermentation temperature should be controlled at below 35 ℃.Fermentation generates the sauce of green-rot breast flavor.
(5) sterilization:
The kind of directly putting on the dining table must be through sterilization.The kind that is used to cook also can not sterilization.
Claims (10)
1, the preparation method of products with taste of fermented bean curd is characterized in that this method comprises following processing step:
(1) preparation of culture medium: after soybean is soaked in water, high-temperature sterilization;
(2) inoculation, koji: mucor strain, head mold bacterial classification, aspergillus bacterial classification, aspergillus oryzae bacterial classification are inserted the culture medium koji of making in the step (1);
(3) mid-term fermentation: smash, insert the song that makes in the step (2) in the round and add sodium chloride, the control temperature is 30-35 ℃ or normal temperature, carries out sprinkling or stirs fermentation, and fermentation period is 1-7 days;
(4) later stage fermentation: the control temperature is 20-35 ℃, carries out sealing and fermenting and is at least 1-3 month, makes fermented bean curd flavor fermentation beans or fermented bean curd sauce.
2, the preparation method of products with taste of fermented bean curd according to claim 1 is characterized in that the concentration of the sodium chloride of the zymotic fluid behind the adding salt solution in the described step (3) is 7-14%.
3, the preparation method of products with taste of fermented bean curd according to claim 1 is characterized in that adding the drinks raw material in the zymotic fluid in the described step (4), and making the alcoholic strength in the zymotic fluid is 6-10%.
4, the preparation method of products with taste of fermented bean curd according to claim 3 is characterized in that the gradation of drinks raw material to be blended in the zymotic fluid of sprinkling in the described step (4), and sprinkling is even to the wine degree.Making fermentation raw spirit degree is about 7%; Or adding aroma-producing yeasts bacteria culture fluid.
5, according to the preparation method of the products with taste of fermented bean curd of claim 1, it is characterized in that the soybean that will select for use in the described step (1) is defatted soybean or soybean, make the beans mouth after soaking.
6, the preparation method of products with taste of fermented bean curd according to claim 1 is characterized in that tunning to be worn into fine and smooth paste through colloid mill between step (3), (4) or after the step (4).
7,, it is characterized in that soybean in the described step (1) is soaked to make the beans mouth according to the preparation method of claim 1,2,3,4 or 5 described products with taste of fermented bean curd.
8, the preparation method of products with fermented bean curd taste according to claim 7 is characterized in that the fermented bean curd beans of making in the described step (4) drench Normal juice, carry out:
A, with Normal juice by different cultivars, specification and auxiliary material, flavoring, food additives, make bright fermented bean curd juice.
B, with through the Normal juice supernatant of precipitation again through micro-filtration clarification, become the bright fermented bean curd juice of high clarity.
9, the preparation method of products with fermented bean curd taste according to claim 8 is characterized in that describedly with after the bright fermented bean curd juice sterilization for preparing among the step a, carries out:
C, the clarification of normal temperature sealing precipitation 5-10 days are got supernatant and are fermented bean curd juice;
D, the clarification of normal temperature sealing precipitation 5-10 days through the micro-filtration clarification, become high clarity fermented bean curd juice again.
10, the preparation method of products with fermented bean curd taste according to claim 8 is characterized in that carrying out the fermented bean curd beans that will drench after the Normal juice drying and make the dry rot milkpea or the dry rot milkpea is made the fermented bean curd powder.
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102018181A (en) * | 2010-11-26 | 2011-04-20 | 西华大学 | Method for preparing composite Sichuan fermented bean curd |
| CN102197847A (en) * | 2010-11-25 | 2011-09-28 | 广东美味鲜调味食品有限公司 | Method for producing fermented bean curd through multi-strain mixed fermentation |
| CN102366085A (en) * | 2010-11-30 | 2012-03-07 | 东莞市百味佳食品有限公司 | Preparation technology of soybean paste |
| CN104256496A (en) * | 2014-09-12 | 2015-01-07 | 绍兴咸亨食品有限公司 | Submerged fermentation process of preserved southern bean curd juice |
| CN104757498A (en) * | 2015-05-04 | 2015-07-08 | 益阳家家润食品有限公司 | Pickled bean curd powder, manufacturing process thereof and seasoning powder |
| CN105558512A (en) * | 2014-11-05 | 2016-05-11 | 上海鼎丰酿造食品有限公司 | Strain culturing method |
| CN109090261A (en) * | 2018-08-23 | 2018-12-28 | 沅江市旺红食品有限公司 | A kind of new-type fermented bean curd sauce and preparation method thereof |
Family Cites Families (2)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN1235501C (en) * | 2002-05-23 | 2006-01-11 | 林中煌 | Process for prodn. of cake-like fermented bean curd |
| CN1244290C (en) * | 2002-09-20 | 2006-03-08 | 郑建涵 | Process for producing fermented bean curd |
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Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN102197847A (en) * | 2010-11-25 | 2011-09-28 | 广东美味鲜调味食品有限公司 | Method for producing fermented bean curd through multi-strain mixed fermentation |
| CN102197847B (en) * | 2010-11-25 | 2013-06-12 | 广东美味鲜调味食品有限公司 | Method for producing fermented bean curd through multi-strain mixed fermentation |
| CN102018181A (en) * | 2010-11-26 | 2011-04-20 | 西华大学 | Method for preparing composite Sichuan fermented bean curd |
| CN102018181B (en) * | 2010-11-26 | 2013-05-08 | 西华大学 | Method for preparing composite Sichuan fermented bean curd |
| CN102366085A (en) * | 2010-11-30 | 2012-03-07 | 东莞市百味佳食品有限公司 | Preparation technology of soybean paste |
| CN104256496A (en) * | 2014-09-12 | 2015-01-07 | 绍兴咸亨食品有限公司 | Submerged fermentation process of preserved southern bean curd juice |
| CN105558512A (en) * | 2014-11-05 | 2016-05-11 | 上海鼎丰酿造食品有限公司 | Strain culturing method |
| CN104757498A (en) * | 2015-05-04 | 2015-07-08 | 益阳家家润食品有限公司 | Pickled bean curd powder, manufacturing process thereof and seasoning powder |
| CN109090261A (en) * | 2018-08-23 | 2018-12-28 | 沅江市旺红食品有限公司 | A kind of new-type fermented bean curd sauce and preparation method thereof |
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| CN100391365C (en) | 2008-06-04 |
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