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Enzymic method production method of paste type fermented bean curd flavor sauce

A paste-like fermented bean curd and production method technology, applied in the biological field, can solve the problems of long production process cycle, poor sanitary conditions, low production efficiency, etc., achieve good market prospects and application value, simple production process, and simplified operation

Inactive Publication Date: 2012-11-21
GUIZHOU UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Fermented bean curd is a kind of soybean fermented food. It is a famous fermented condiment with national characteristics in China. Poor sanitary conditions and low production efficiency

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] A kind of production method of enzymatic paste fermented bean curd flavor seasoning sauce, comprises the following steps:

[0018] (1) Pretreatment of raw materials: control the moisture content of sour soup tofu at 60%;

[0019] (2) mash the tofu and pasteurize it;

[0020] (3) Add 1.2% flavor enzyme by weight, 0.2% amylase, 0.2% lipase, 8% salt, 55% white wine 6ml / 100g tofu, stir evenly, and control the temperature at 30°C for a fermentation;

[0021] (4) After 8 days of fermentation, add 55% white wine 4ml / 100g tofu for the second time, and control the temperature at 30°C for secondary fermentation for 12 days;

[0022] (5) Add 0.4% of CMC-Na and 0.1% of carrageenan based on the finished product for conditioning and filling.

[0023] A fermented bean curd product with 0.791% total acid, 0.463% amino acid nitrogen and 6.34% salt was obtained. It is light yellow, uniform in color, rich in fermented bean curd aroma (ester aroma or mellow aroma), pure aroma, no bad sm...

Embodiment 2

[0025] A kind of production method of enzymatic paste fermented bean curd flavor seasoning sauce, comprises the following steps:

[0026] (1) Pretreatment of raw materials: control the moisture content of tofu at 65%;

[0027] (2) mash the tofu and pasteurize it;

[0028] (3) Add 1.0% flavor enzyme by weight, 0.1% amylase, 0.1% lipase, 9% salt, 55% white wine 6ml / 100g tofu, stir evenly, and control the temperature at 30°C for a fermentation;

[0029] (4) After 10 days of fermentation, add 55% white wine 4ml / 100g tofu for the second time, and control the temperature at 30°C for secondary fermentation for 15 days;

[0030] (5) Add 0.5% of CMC-Na and 0.2% of carrageenan based on the finished product for conditioning and filling.

[0031] A fermented bean curd product with 0.891% total acid, 0.393% amino acid nitrogen and 6.94% salt was obtained. The color is light yellow, with a faint aroma of fermented bean curd, no bad smell, more salty and fresh taste, no beany smell, no bi...

Embodiment 3

[0034] A kind of production method of enzymatic paste fermented bean curd flavor seasoning sauce, comprises the following steps:

[0035] (1) Pretreatment of raw materials: control the moisture content of tofu at 70%;

[0036] (2) mash the tofu and pasteurize it;

[0037] (3) Add 1.5% flavor enzyme by weight, 0.5% amylase, 0.5% lipase, 7% salt, 55% white wine 6ml / 100g tofu, stir evenly, and control the temperature at 30°C for a fermentation;

[0038] (4) After 6 days of fermentation, add 55% liquor 4ml / 100g tofu for the second time, and control the temperature at 30°C for secondary fermentation for 10 days;

[0039] (5) Add 0.6% CMC-Na and 0.3% carrageenan based on the finished product for conditioning and filling.

[0040] A fermented bean curd product with 0.861% total acid, 0.388% amino acid nitrogen and 5.21% salt was obtained. The color is light yellow, with a faint aroma of fermented bean curd, no bad smell, good umami taste, suitable for saltiness, no beany smell, no...

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PUM

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Abstract

The invention discloses an enzymic method production method of paste type fermented bean curd flavor sauce. The method comprises the following steps that raw material pretreatment is carried out, and the moisture content of the bean curd is controlled to be 60 to 70 percent; the bean curd is mashed, and pasteurization is carried out; 1.0 to 1.5 weight percent of flavor enzymes, 0.1 to 0.5 weight percent of amylase, 0.1 to 0.5 weight percent of lipase and 7 to 9 weight percent of common salt are added, 55-degree white spirit is added according to the proportion being 6ml / 100g bean curd, the materials are uniformly stirred, the temperature is controlled to be 30 DEG C, and the primary fermentation is carried out; after the fermentation is carried out for 6 to 10 days, 55-degree white spirit is added for the second time according to the proportion being 4ml / 100g bean curd, the temperature is controlled to be 30 DEG C for secondary fermentation for 10 to 15 days; products are subjected to pasteurization, and then, tempering and filling are carried out. The enzymic method production method of the paste type fermented bean curd flavor sauce has the advantages that the process is simple, the production period can be shortened, the work intensity is reduced, the mechanization and the automation production can be conveniently realized, the product quality is stable, sanitation and safety are realized, and the package is easy.

Description

technical field [0001] The invention belongs to the field of biotechnology, and in particular relates to a production method of an enzymatic paste-like fermented bean curd-flavored seasoning sauce. [0002] Background technique [0003] Fermented bean curd is a kind of soybean fermented food. It is a famous fermented condiment with national characteristics in China. Poor sanitary conditions and low production efficiency. [0004] Contents of the invention [0005] The purpose of the present invention is to overcome above-mentioned shortcoming and provide a kind of process simple, can shorten production period, reduce labor intensity, be convenient to mechanized and automatic production, product quality is stable, hygienic and safe, the production of the enzymatic method paste fermented bean curd flavor seasoning sauce that is easy to pack method. [0006] A kind of production method of enzymatic paste fermented bean curd flavor seasoning sauce of the present invention,...

Claims

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Application Information

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IPC IPC(8): A23C20/02A23L11/45A23L11/50
Inventor 邱树毅周鸿翔王广莉郭艳滕钰柳荫王月红
Owner GUIZHOU UNIV