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Dazhu river mucor strain and method for rapid production of dazhu river red bean curd by using same

A technology of mucormycetes and mucormycetes, applied in the direction of microorganism-based methods, biochemical equipment and methods, applications, etc., can solve problems such as unstable product quality, achieve shortened post-fermentation time, high protease activity, and improve labor efficiency Effect

Active Publication Date: 2014-06-11
WANYUAN LICHUAN FOOD COMPREHENSIVE DEV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] At present, due to the limited production conditions and levels, it is limited to the traditional method of natural fermentation in winter when the temperature is low, and the product quality is extremely unstable.

Method used

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  • Dazhu river mucor strain and method for rapid production of dazhu river red bean curd by using same

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0050] A kind of mucormycetes strain of Dazhuhe, said mucormycetes of dazhuhe belongs to the elegant strain of Mucor, this strain is preserved in the China Center for Type Culture Collection, and the preservation number is CCTCC No: M2012179; the colony characteristics of the strain are as follows Description: The mycelium is thick and long, the diameter of the colony is 1-7cm, the height is 13-15mm, the texture of the colony is loose, the appearance is dry, opaque, white and fluffy, the connection between the colony and the medium is tight, and it is not easy to pick;

[0051] The individual morphological characteristics of its colony are as follows: mycelium is white, with creeping hyphae and undeveloped rhizoid roots, vegetative mycelium penetrates into the agar medium for 1.5-2.0 mm, and the aerial hyphae are widely spread and stretched. Oval, ellipsoidal chlamydospores, aerial hyphae diameter 8-19 μm; cystic peduncle diameter 12-20 μm, branches near the top, uniaxial, spor...

Embodiment 2

[0095] The description of a kind of mucormycetes strain is the same as in Example 1.

[0096] Such as figure 1 Shown, a kind of Dazhuhe mucormycetes strain is used for the method for rapid production of Dazhuhe red bean curd, and it comprises the following steps:

[0097] S1: Pretreatment: Select 10kg of soybeans, leaching the selected soybeans, grinding the soybeans after leaching, filtering out impurities after grinding, and boiling the obtained filter pulp. Brain, pressing, and billet processing to make tofu white billet;

[0098] S2: inoculation: inoculate the spore suspension of Mucor occulus on the white bean curd base according to 0.2% of the white bean curd base;

[0099] S3: pre-fermentation, cold flowering, rubbing: after inoculation, place it at a temperature of 30°C and a humidity of 90% for pre-fermentation for 48 hours, and then perform cold flowering and rubbing after fermentation;

[0100] S4: Ingredients: Add the following ingredients and weight ratio: salt...

Embodiment 3

[0104] The description of a kind of mucormycetes strain is the same as in Example 1.

[0105] Such as figure 1 Shown, a kind of Dazhuhe mucormycetes strain is used for the method for rapid production of Dazhuhe red bean curd, and it comprises the following steps:

[0106] S1: Pretreatment: Select 10kg of soybeans, leaching the selected soybeans, grinding the soybeans after leaching, filtering out impurities after grinding, and boiling the obtained filter pulp. Brain, pressing, and billet processing to make tofu white billet;

[0107] S2: Inoculation: inoculate the spore suspension of Mucor occulus on the white bean curd base according to 0.4% of the white bean curd base;

[0108] S3: pre-fermentation, cold flowering, rubbing: after inoculation, place it at a temperature of 25°C and a humidity of 95% for pre-fermentation for 45 hours, and then perform cold flowering and rubbing after fermentation;

[0109] S4: Ingredients: add the following ingredients and weight ratio ingre...

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Abstract

The invention discloses a dazhu river mucor strain and a method for rapid production of dazhu river red bean curd by using the same. The method includes: soaking, washing, grinding beans, filtering pulp, cooking the pulp, coagulating the pulp, standing, squeezing and determining a blank, obtaining a bean curd white blank, inoculating spore suspension of dazhu river mucor according to 0.2-0.4% of the bean curd white blank, placing in a condition at the temperature of 25-30 DEG C and with 80-98% of humidity after the inoculating, performing 40-48h primary fermentation, cooling and rubbing after the fermentation, adding 11-13% of salt after the rubbing, 8-11% of alcohol, moderate chilli powder, ginger powder, garlic powder and other spices, subpackaging into small bottles at one time, vacuumizing, performing secondary fermentation for 40-45 days under the natural condition, and obtaining fermented bean curd when amino acid nitrogen content arrives at 0.42g / 100g. The dazhu river mucor strain with high enzyme activity and strong heat resistance is adopted, the secondary fermentation time is shortened, and ripening time of the fermented bean curd is shortened under the precondition that the quality of the fermented bean curd is guaranteed.

Description

technical field [0001] The invention relates to a Dazhuhe mucormyces strain and a method for rapidly producing Dazhuhe red bean curd. Background technique [0002] Fermented bean curd, also known as milk curd, milk tofu, fermented bean curd, moldy tofu, stinky tofu and long-haired tofu, is one of the famous traditional brewed bean products and condiments in my country. Fermented bean curd is a typical fermented soy product and condiment in my country. It is delicious, unique in flavor and rich in nutrition. Health function. Fermented bean curd, as the most effective popular fermented soy product to increase the potency of soybeans, has increasingly attracted widespread attention from domestic and foreign consumers, food, medicine and even industry. [0003] The production of fermented bean curd has a long history. According to the different strains used in production, it can be divided into bacterial type, rhizopus type and mucor type. Mucor has a slender and soft flora, w...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12N1/14A23C20/02C12R1/785A23L11/45A23L11/50
Inventor 聂立川康建平胡泉明任元元黄旭波周泽林王拥军
Owner WANYUAN LICHUAN FOOD COMPREHENSIVE DEV
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