Method for rapidly producing viscous wet skin of tofu

A sticky bean bag, fast technology, applied in baking, fungi, baked food and other directions, can solve the problems of backward production technology, unstable product quality, spoilage bacteria pollution, etc., achieve industrialized production, stable taste and flavor, reduce The effect of contamination by bacteria

Inactive Publication Date: 2008-06-11
NORTHEAST AGRICULTURAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Due to the fact that most of the production is family-style or small workshop production, the production process is backward, the fermentation cycle is long, the utilization rate of raw materials and equipment is low, the product quality is unstable, and the spoilage bacteria are polluted, which cannot meet the market demand.
This kind of traditional wor

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] In this embodiment, the dominant lactic acid bacteria Lactobacillus plantarum, Lactobacillus campylobacter, and Leuconostoc membranaceus glucan subspecies are selected as the strains of the starter. After the strains were activated and cultivated, the ratio of 2:2:1 was added to the seed medium with an inoculum of 3% for 24 hours, so that the pH dropped to about 3.2.

[0021] Among them, the dominant lactic acid bacteria are those with vigorous growth isolated in different fermentation periods of waxy corn as the dominant lactic acid bacteria. According to the sampling results of different fermentation periods, the vigorous degree of lactic acid bacteria was judged.

[0022] In this example, the seed culture medium includes 25g of glucose, 40ml of corn steep liquor, 5g of peptone, K 2 HPO 4 2g, Trisodium Citrate 5g, Sodium Acetate 5g, Tween 80 1ml, MgSO 4 ·7H 2 O 0.58g, MnSO 4 ·4H 2 O 0.25g, add water to make up to 1000ml, and sterilize at 121°C for 15min.

[00...

Embodiment 2

[0025] In this embodiment, the dominant lactic acid bacteria Lactobacillus plantarum, Lactobacillus campylobacter, and Leuconostoc membranaceus glucan subspecies are selected as the strains of the starter. After the strains were activated and cultured, the ratio of 2:2:1 was added to the seed medium with an inoculum of 5% for 18 hours. In this example, the seed culture medium is set as in Example 1.

[0026] The best fermentation process of waxy corn is: 3% inoculum, under the condition of 28 ℃, after 8 days of fermentation, the fermented waxy corn is washed with water, and then the water is removed; The finished sticky bean bag is made by cooking and freezing processes.

Embodiment 3

[0028] In this embodiment, the dominant lactic acid bacteria Lactobacillus plantarum, Lactobacillus campylobacter, and Leuconostoc membranaceus glucan subspecies are selected as the strains of the starter. After the strains were activated and cultured, the ratio of 2:2:1 was added to the seed medium with an inoculum of 4% for 20 hours. The best fermentation process of waxy corn is: 4% inoculum, at 26 °C, after 9 days of fermentation, wash the fermented waxy corn with water, and then dry the water; The finished sticky bean bag is made by cooking and freezing processes. In this example, the seed culture medium is set as in Example 1.

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Abstract

The invention provides a method for producing a sticky rice with fillings of bean quickly, which comprises choosing superior lactic acid bacteria lactobacillus plantarum, bending lactobacillus, L.mesenteroides subsp.dextranicum as the bacterial of the leaven, after the bacterial is activated and cultured, adding the bacterial to a seed culture medium for 18-24h with the inoculation amount of 3-5% according to the proportion of 2:2:1, reducing the pH to about 3.2, inoculating waxy corns according to the inoculation amount of 3-5%, fermenting 8-10 days under the condition of 25-28 DEG C, cleaning the waxy corns which are fermented with water, and then drying the moisture, and a completed product of a sticky rice with fillings of bean is made finally after technologies of grinding paste, mixing dough, packaging, stewing, and freezing. The invention can reduce the fermentation periodic time, and can improve the nutrition and local flavor of the product, and is a technology for manufacturing sticky rice with fillings of bean quickly.

Description

(1) Technical field [0001] The invention relates to a food preparation technology, in particular to a preparation method of a waxy corn sticky product. (2) Background technology [0002] The sticky products (sticky bean bag, sticky cake) made by fermenting waxy corn are the traditional food of the people in northern my country. People’s daily favorite snack food, and it is also a good gift for relatives and friends around the Spring Festival, symbolizing the traditional custom of having more than enough every year and growing every year. In addition to being rich in sugar, fat and protein, sticky bean bag also contains a lot of vitamins, inositol, choline and minerals, which can not only lower cholesterol, but also have curative effect on circulatory system diseases such as hypertension and arteriosclerosis. [0003] Sticky bean bag is a kind of frozen product formed by microbial fermentation of waxy corn with unique flavor, long shelf life and rich nutrition. In the proces...

Claims

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Application Information

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IPC IPC(8): A21D13/08A23L1/105A23L1/164C12N1/14A23L7/104
Inventor 程建军李琦李想李文鹏
Owner NORTHEAST AGRICULTURAL UNIVERSITY
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