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Process for preparing fermented bean curd powder

A production process and technology of fermented bean curd, which is applied in the field of condiment processing, can solve the problems of inconvenient use of fermented bean curd, and achieve the effects of reducing inhibition, long product shelf life, and shortening time

Inactive Publication Date: 2011-12-07
CHANGSHA TANTANXIANG FLAVORING FOOD +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The technical problem to be solved by the present invention is: aiming at the inconvenient use of the original fermented bean curd in the above-mentioned prior art, provide a kind of process parameter design reasonable, simple operation, short process cycle, long product shelf life, stable color and luster, which can be suitable for making a variety of Manufacturing process of fermented bean curd powder as condiment base material

Method used

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  • Process for preparing fermented bean curd powder
  • Process for preparing fermented bean curd powder

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] Place the provided bean dregs in a sterilized fermentation frame, and inoculate 0.3% of purebred Mucor racemosus M.H.C-7 and Rhizopus oligosporus CGMCC3.4392 respectively according to the weight of bean dregs, and control the bean dregs after inoculation. The water content is 63-67%, and at a temperature of 28-32°C and a relative humidity of 90-96%, ferment for 48 hours to complete a fermentation to form a mold base; put the mold base into a fermentation tank and add 9 % table salt and 15% sweet fermented rice, mix well, inoculate with 0.2% activated Angel high-temperature-resistant active dry yeast, compact, keep warm at 40°C, and temperature-controlled sealed fermentation for 20 days. It is measured that the amino acid nitrogen reaches 0.60% at this time , after being ground into a viscous fluid with an ultrafine pulverizer, put it into a freezer, place it in a vacuum state at minus 20°C for 12 hours, and then put it in a vacuum dryer at a vacuum degree of 0.11 to 0.12...

Embodiment 2

[0026] Place the provided bean dregs in a sterilized fermentation frame, and inoculate 0.2% of purebred Mucor racemosus M.H.C-7 and Rhizopus oligospore CGMCC3.4392 respectively according to the weight of bean dregs, and control the bean dregs after inoculation. The water content is 63-67%. At a temperature of 28-32°C and a relative humidity of 90-96%, ferment for 60 hours to complete one fermentation and form a mold base; put the mold base in a fermentation tank and add 7 % of table salt and 12% of sweet fermented rice, mix well, inoculate with 0.2% of activated Angel high-temperature-resistant active dry yeast, compact, and seal and ferment at room temperature for 30 days. After being ground into viscous fluid by machine, put it into the freezer, pre-cool it at minus 40°C for 8 hours in a vacuum state, and then put it in a vacuum dryer with a vacuum degree of 0.11-0.12 mbar and minus 50°C. Dried for 50 hours to obtain freeze-dried bean curd powder, bottled and sealed.

Embodiment 3

[0028] Place the provided bean dregs in a sterilized fermentation frame, and inoculate 0.1% of purebred Mucor racemosus M.H.C-7 and Rhizopus oligosporus CGMCC3.4392 respectively according to the weight of bean dregs, and control the bean dregs after inoculation. The water content is 63-67%, and at a temperature of 28-32°C and a relative humidity of 90-96%, ferment for 72 hours to complete one fermentation and form a mold base; put the mold base in a fermentation tank and add 8 % table salt and 10% sweet fermented glutinous rice, mix well, inoculate 0.2% activated Angel high-temperature resistant active dry yeast, compact, keep warm at 45°C, temperature-controlled sealed fermentation for 15 days, and the amino acid nitrogen reaches 0.50% at this time , after being ground into a viscous fluid with an ultrafine pulverizer, put it into a freezer, place it in a vacuum state at minus 30°C for pre-cooling for 10 hours, and then put it in a vacuum dryer at a vacuum degree of 0.11-0.12 ...

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Abstract

The invention relates to a process for preparing fermented bean curd powder. The process comprises the following steps of: vaccinating equivalent 0.1-0.3 percent pure racemomucor M.H.C-7CCTCCM 201026 subjected to enlargement culture and rhizopus oligosporus CGMCC 3.4392 and fermenting to form a mould billet; adding salt and Chinese rice wine, uniformly mixing and then vaccinating 0.2 percent activated Angel high-temperature-resistant active dry yeast; sealing for fermenting; pulverizing to form a viscous fluid and precooling; drying into freeze-drying powder in vacuum; and bottling and sealing to obtain the fermented bean curd powder. Ingredients can be added to the freeze-drying powder to be prepared into various seasoners which have the fermented bean curd flavor and different applications, and the freeze-drying powder can be widely applied to seasoners of potato chips, flour products, rice products, roasted meat products, and the like and can be also used as an ingredient of instant noodle seasoning bags. The fermented bean curd powder has the advantages of scientific process design and short process period, is particularly suitable for annual production and is obviously different from fermented bean curd products of other forms. The process can be used for realizing industrial continuous production and has the advantages of controllable process, stable quality and wide application and provides a feasible method for developing novel seasoners.

Description

Technical field: [0001] The invention relates to the technical field of condiment processing, in particular to a production process of fermented bean curd powder, and various condiments with fermented bean curd flavor and different functions prepared by adding ingredients to the fermented bean curd powder. Background technique: [0002] Fermented bean curd, also known as "bean curd", "southern milk" or "cat milk" varies from place to place. Fermented bean curd is a kind of secondary processed soy food. It is a famous fermented condiment with national characteristics in my country. It is either used as a side dish or used for cooking. Usually fermented bean curd is mainly fermented by Mucor sufu, Mucor racemosus, and Rhizopus such as Rhizopus chinensis. [0003] Fermented bean curd is rich in nutrients, with a protein content of 15-20%, a large amount of amino acids and peptides, and microorganisms synthesize vitamin B that is not found in general plant foods 12 Therefore, ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/20A23L1/22A23L11/00A23L27/00
Inventor 蒋立文李罗明聂乾忠廖卢燕
Owner CHANGSHA TANTANXIANG FLAVORING FOOD
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