Starter used for producing fermented bean curd and preparation method

Abstract

The invention relates to a starter used for producing fermented bean curd and a preparation method, the starter is composed of bacterial strains of Micrococcus luteus, Kocuria kristinae, Staphylococcus carnosus, Leuconostoc mesenteroides, bacillus subtilis and Tetragenococcus halophilus, the above bacterial strains are subjected to high density culture, concentration, freeze drying protection andfreeze drying to obtain a freeze-dried fungus powder, the freeze-dried fungus powder is mixed with the above bacterial strains according to specific proportion of 3:2:1:1:2:1 to prepare the starter product which can be directly used for producing the fermented bean curd. The technology of the method is simple, the viable bacteria amount in the obtained starter is greater than 2.0*10<11> CFU/g freeze-drying powder. The starter has the advantages of high fermentation activity, less amount and good fermentation effect, thereby the fermentation period of the fermented bean curd is shortened by 60-70 days. The starter can be liquid. The method of the invention solves the problems of unstable product quality caused by competitor pollution and decreased production capacity of bacterial strain ina traditional natural fermentation process, extra protease addition is not required in the fermentation process, the fermentation period is effectively shortened, and the flavor of the product is unique.

Description

technical field [0001] The invention relates to a fermentation agent specially used for fermented bean curd production and a preparation method thereof, which is mainly used in the production of fermented bean curd and belongs to the technical field of food fermentation. Background technique [0002] Fermented bean curd is a traditional fermented soybean food in my country. It is a plant cheese food that uses microbial methods to change the flavor of plant protein and fat. Because it has many similarities with Western dairy cheese in processing technology and maturation mechanism, it is known as " The reputation of "Oriental Cheese". Fermented fermented bean curd does not contain cholesterol and is rich in physiologically active substances such as soybean peptides, soybean isoflavones, soybean saponins and melanin. It has the effects of lowering cholesterol, lowering blood pressure, anti-oxidation and anti-cancer. According to the differences in the dominant microorganism ty...

AI Technical Summary

Problems solved by technology

In addition, there are defects such as subculture, expanded cultivation, inconvenient use, and unstable vitality in the fermented fermented bean curd production in the prior a