Production process of preserved beancurd having nutrition and health-care function

Abstract

The invention discloses a production process of preserved beancurd having a nutrition and health-care function, comprising the following steps: screening mucor strains; injecting N<+> ions; producinghigh-yield metabolite plasmin; producing the preserved beancurd; and adding a protease preparation. The preserved beancurd has the advantages of rich nutrition, nutrition and health-care function enhancement and low cost. Industrialized low-salt thrombolytic preserved beancurd having a nutrition function and lowering cholesterin can be produced through the invention.

Description

Technical field: [0001] The invention relates to a production process of fermented bean curd with nutrition and health care functions. Background technique: [0002] Today, China is the hometown of soybeans and also the birthplace of fermented bean curd. Fermented bean curd, also known as fermented bean curd, soy bean curd, moldy bean curd, it is a kind of cheese-type product made from the curd of soybean milk and fermented by microorganisms, which effectively improves the digestibility and biological value of soybeans. Fermented bean curd is rich in nutrition. Compared with other fermented soy products, such as tempeh, watercress, soybean paste, and natto, it has higher protein content and is easier to digest; it is delicious, unique in flavor, delicate in texture, low in price, and suitable for all ages, so it is deeply loved by people at home and abroad. Fermented bean curd, a traditional Chinese fermented product, is a high-quality food that uses soybeans scientifically...

AI Technical Summary

Problems solved by technology

However, for a long time, fermented bean curd has only been used as a condiment, and the potential of becoming a functional food has not yet been tapped and developed.