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Production method for controlling microbes in dried tofu by combination with cold chain

A production method and microbial technology, which is applied in the field of soybean product processing, can solve the problems of inaccurate identification of key control points and uncontrollable corruption and deterioration, and achieve the effect of improving quality and extending shelf life

Inactive Publication Date: 2012-05-30
JIAXING JIAJIALE FOODS
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although many soybean products have passed the HACCP system certification, the problem of spoilage and deterioration is still not under control, indicating that the key control points for microbial control problems have not been identified, so it is urgent to find out the key to solve the problem

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0013] Embodiment 1: A kind of production method that combines cold chain to control dried tofu microorganism

[0014] 1. Slurry: ①Requirements for pulp: Concentration: 9.2±0.2 degrees, pulp temperature: above 90°C, pulp weight: 110kg (up to the scale line); ②Requirements for coagulant: plaster of paris: 450g / cylinder, gypsum and 10kg Mix water into a solution; ③Slurry pointing method: use one-time flushing method, quickly flush the quantified pulp into the tank with coagulant, and let it stand (the coagulant solution needs to be stirred evenly before flushing).

[0015] 2. Waiting for the vat: more than 15 minutes, cover the mouth of the vat with a cloth while waiting for the vat, and the temperature of the bean curd should be greater than 85°C after the end.

[0016] 3. Embryo feeding: ① Quantitative scooping of bean curd: scoop the bean curd in the vat into the quantitative barrel (6kg bean curd), and pay attention to scraping the mouth of the barrel, and do not open the va...

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PUM

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Abstract

The invention discloses a production method for controlling microbes in dried tofu by combination with a cold chain, and belongs to the technical field of bean product processing. The process for controlling microbe colony numbers mainly comprises the steps of 1) controlling soybean milk microbes, which comprises controlling boiled water addition temperature, incubation temperature and incubation time so as to control the original microbe number; 2) reducing microbe propagation during the production, which comprises rapidly cooling so that total microbial colony number of dried tofu is controlled to a value below 30000cfu; and 3) strictly controlling the circulation time during the dried tofu production. The invention employs the methods for soybean milk original microbe control, cold chain control in the production process, and control in the circulation stage, and dried tofu as a bean product with a total number of colonies less than 100000cfu is obtained.

Description

technical field [0001] The invention relates to a production method for controlling the total number of microbial colonies in the production process of dried tofu, belonging to the field of soy product processing. Background technique [0002] Microorganisms are one of the important indicators affecting food quality. For consumers, they are an important factor affecting food safety. For manufacturers, they are an important factor affecting corporate profits, and their performance is more prominent in summer and autumn. Therefore, controlling food microorganisms is important for both consumers and producers. The production link is the top priority of food microbial control. [0003] The shelf life of dried tofu products depends critically on four aspects: 1) the original bacterial load of the product; 2) the product characteristics of dried tofu products; 3) the process control of the product; 4) the circulation link in the processing process. Among them, the initial bacter...

Claims

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Application Information

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IPC IPC(8): A23C20/02A23L11/45
Inventor 肖功年赵国庆王柳雄马谦朱翱翔
Owner JIAXING JIAJIALE FOODS
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