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Method for producing fermented bean curd through multi-strain mixed fermentation

A mixed-fermentation and multi-strain technology, applied in dairy products, cheese substitutes, applications, etc., can solve problems such as technical requirements that cannot meet dietary needs, insufficient flavor of fermented bean curd products, long fermentation cycle, etc., and is suitable for large-scale production , rich flavor, good decomposition effect

Active Publication Date: 2013-06-12
GUANGDONG CHUBANG FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Most modern fermented bean curd manufacturers use artificial inoculation of pure-bred Mucor to ferment. However, although the quality of pure-bred fermented products is relatively stable, the enzyme system is relatively single and the enzyme activity is not high due to the use of pure Mucor. There is insufficient flavor, and the fermentation cycle is long, which generally takes about 3 to 4 months. Therefore, it is increasingly unable to meet the dietary needs of modern people and the technical needs of modern enterprises' rapid development

Method used

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  • Method for producing fermented bean curd through multi-strain mixed fermentation
  • Method for producing fermented bean curd through multi-strain mixed fermentation

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0036] (1) Production of bean curd base: take soybeans to make bean curd base according to conventional methods.

[0037] (2) Pre-culture culture: Take Mucor, Aspergillus oryzae and Aspergillus niger and mix them according to the ratio of spore number 5:2:1 to obtain mixed strains, dilute with distilled water to a concentration of 1.0×10 5 The number of spores / ml is then inoculated into the bean curd base by weight ratio of 1% inoculation amount, and the pre-culture is carried out. The culture temperature is 32°C, the humidity is 95%, and the culture time is 30h.

[0038] (3) Salt pickling: Put the tofu curd blank obtained in step (2) into a plastic box, sprinkle salt layer by layer, follow the principle of less lower layer and gradually increase the upper layer, and marinate for 8 hours according to the conventional method, and the salt content of the tofu curd blank is controlled At 14%, the salty base of fermented bean curd is obtained.

[0039] (4) Post-fermentation: Afte...

Embodiment 2

[0042] (1) Music making:

[0043] a) Preparation of slant strains: After activating the slant strains of Mucor, Aspergillus oryzae, Aspergillus niger, Saccharomyces rouxii and Torulopsis sphaeroides preserved in cold storage, dip a ring into the corresponding slant medium respectively and cultured at 30°C for 48 hours until the slant medium was overgrown.

[0044] Among them, the formula of Mucor slant culture medium is: 200g potatoes, 20g glucose, 5g peptone, 25g agar, 1000mL distilled water, natural pH;

[0045] Both Aspergillus oryzae and Aspergillus niger slant medium: soybean juice 5°Bé, glucose 20g / L, agar 20g / L, KH 2 PO 4 1g / L, MgSO 4 ·7H 2 O0.5g / L, (NH 4 ) 2 SO 4 0.25g / L, natural pH;

[0046] The slant culture medium for Saccharomyces rouxii and Torulopsis globosa was: 200g potatoes, 20g sucrose, 25g agar, 1000mL distilled water, natural pH.

[0047] b) Preparation of strains in the Erlenmeyer flask: Mix the strains of Mucor and Aspergillus oryzae at a spore r...

Embodiment 3

[0058] (1) Music making:

[0059] a) Preparation of slant strains: After activating the slant strains of Mucor, Aspergillus oryzae, Aspergillus niger, Saccharomyces rouxii and Torulopsis sphaeroides preserved in cold storage, dip a ring into the corresponding slant medium respectively and cultured at 31°C for 45 hours until the slant medium was overgrown.

[0060] Among them, the formula of Mucor slant culture medium is: 300g potatoes, 25g glucose, 10g peptone, 25g agar, 1000mL distilled water, natural pH;

[0061] Both Aspergillus oryzae and Aspergillus niger slant medium: soybean juice 4°Bé, glucose 25g / L, agar 25g / L, KH 2 PO 4 1.5g / L, MgSO 4 ·7H 2 O0.5g / L, (NH 4 ) 2 SO 4 0.2g / L, natural pH;

[0062] The slant culture medium for Saccharomyces rouxii and Torulopsis sphaeroides is: 200g potatoes, 25g sucrose, 25g agar, 1000mL distilled water, natural pH.

[0063] b) Preparation of strains in the Erlenmeyer flask: Mix the strains of Mucor and Aspergillus oryzae accordi...

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Abstract

The invention discloses a method for producing fermented bean curd through multi-strain mixed fermentation. The method comprises the following steps of: (1) preparing raw fermented bean curd, namely preparing the raw fermented bean curd from soybean; (2) culturing bacteria at the early stage, namely inoculating mixed strains comprising mucor, Aspergillus oryzae and Aspergillus niger into the raw fermented bean curd to culture bacteria at the early stage to obtain the fermented bean curd blanks; (3) pickling by using salt, namely placing the fermented bean curd blanks obtained in the step (2) into a rubber box, scattering salt layer by layer, and pickling with the salt to prepare salty blanks; (4) fermenting at the later stage, namely placing the pickled fermented bean curd salty blanks into a bottle, inoculating flavor-increasing yeast into wine liquid of semifinished products, and fermenting at the later stage; and (5) obtaining the fermented bean curd. By the method, the flavor of the fermented bean curd products can be enriched and the fermenting period of the fermented bean curd is shortened.

Description

technical field [0001] The invention relates to a production method of fermented bean curd, in particular to a method for producing fermented bean curd by mixed fermentation of multiple strains. Background technique [0002] As a traditional soybean fermented food, fermented bean curd has a history of thousands of years in China. According to relevant data, the research work of fermented bean curd in my country began in 1920. In 1928, Wei Yanshou and Zhu Ruzuo first studied the mucormycetes used in the production of fermented bean curd. Afterwards, Ling Shisheng conducted a preliminary analysis of famous and special fermented bean curd produced in Guangdong, Zhejiang, Jiangsu, Fujian, Yunnan and other provinces, such as red sauce fermented bean curd, fragrant fermented bean curd, rose red fermented bean curd and other products. In 1942, Mr. Fang Xinfang, a veteran of my country's fermentation industry, isolated and identified several Sichuan molds. There were four species ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23C20/02A23L11/45A23L11/50
Inventor 覃焕达杨明泉崔鹏举贾爱娟张嫱陈中岩
Owner GUANGDONG CHUBANG FOOD
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