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...

Examples

specific Embodiment approach

[0016] A kind of embodiment of the production technology of the fermented bean curd of the present invention with nutrition and health care function, comprises the following steps:

[0017] A. Screen mucormycetes strains: isolate and screen strains with large hydrolytic transparent circles and small sedimentation circles from fermented bean curd as the primary screening strains, and then inoculate them in the fermentation medium to measure their protease activity, so as to select the one with the highest protease production ability strains;

[0018] B. Inject N + Ion: Take the mucormyces strain with the highest protease ability screened as the starting strain, select the optimal mutation dose, inject N + Ion, through subculture, test the genetic stability of mutant strains, measure protease activity by shaking flask fermentation, and finally determine the mutant strain with the highest enzyme activity and the most stable genetic traits;

[0019] C. Production of high-yield m...

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...

Examples

specific Embodiment approach

[0016] A kind of embodiment of the production technology of the fermented bean curd of the present invention with nutrition and health care function, comprises the following steps:

[0017] A. Screen mucormycetes strains: isolate and screen strains with large hydrolytic transparent circles and small sedimentation circles from fermented bean curd as the primary screening strains, and then inoculate them in the fermentation medium to measure their protease activity, so as to select the one with the highest protease production ability strains;

[0018] B. Inject N + Ion: Take the mucormyces strain with the highest protease ability screened as the starting strain, select the optimal mutation dose, inject N + Ion, through subculture, test the genetic stability of mutant strains, measure protease activity by shaking flask fermentation, and finally determine the mutant strain with the highest enzyme activity and the most stable genetic traits;

[0019] C. Production of high-yield m...