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Starter used for producing fermented bean curd and preparation method

A technology for the production of starter and starter, applied in biochemical equipment and methods, methods based on microorganisms, dairy products, etc., can solve problems such as unstable vitality, inconvenient use, and passage, achieve good fermentation effects and reduce usage Effect

Active Publication Date: 2013-09-04
黑龙江省克东腐乳有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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 art. The current freeze-dried strains are mostly used in the production of dairy products, and there are no reports at home and abroad for the production of fermented bean curd.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022]Micrococcus luteus, Klebsiella klebsiella, Staphylococcus carnosus, Leuconostoc enterococci, Bacillus subtilis and Tetradococcus halophilus were respectively activated in liquid medium according to conventional techniques, counted by live bacteria, and Micrococcus luteus: Klebsiella klebsiella: Staphylococcus carnosus: Leuconostoc enterococcus: Bacillus subtilis: Tetradococcus halophilus Mix the liquid strains according to the ratio of 3:2:1:1:2:1 , and mix evenly to get fermented bean curd special production starter.

[0023] The formula and preparation method of the liquid medium are: soybean casein digestion medium 50g, K 2 HPO 4 7g, KH 2 PO 4 3g, MgSO 4 1g, 7g of yeast powder, and 100g of skimmed milk powder were dissolved in distilled water and adjusted to 1000mL with distilled water, and sterilized at 115°C for 15 minutes.

Embodiment 2

[0025] Micrococcus luteus, Klebsiella klebsiella, Staphylococcus carnosus, Leuconostoc enterococci, Bacillus subtilis and Tetradococcus halophilus were cultured in high-density medium respectively, the initial pH of the medium was 7.0, and the culture temperature was 30°C, in which Micrococcus luteus, Bacillus subtilis and Kruecki bacteria were fermented for 24 hours respectively, and Staphylococcus carnosus, Leuconostoc enterococci and Tetradococcus halophilus were fermented for 36 hours respectively; after the fermentation of the six strains, the culture The temperature of the fermented product was cooled to 10°C, and the fermentation liquid of each strain was concentrated with a continuous centrifuge, the feed rate was 10L / min, and the centrifugal speed was 1000-12000rpm. ︰1-1︰1.5 mass ratio, mix the two and put them in the freezer tray of -40℃ freezer to pre-freeze until the center temperature of the product is -35℃", then the temperature of the pre-frozen product will be c...

Embodiment 3

[0031] Micrococcus luteus, Klebsiella klebsiella, Staphylococcus carnosus, Leuconostoc enterococci, Bacillus subtilis and Tetradococcus halophilus were cultured in high-density medium respectively, the initial pH of the medium was 7.2, and the culture temperature was 37°C, in which Micrococcus luteus, Bacillus subtilis and Kouki bacteria were fermented for 6 hours respectively, and Staphylococcus carnosus, Leuconostoc enterococci and Tetradococcus halophilus were fermented for 38 hours respectively; after the fermentation of the six strains, the culture The temperature of the fermented product was cooled to 10°C, and the fermentation liquid of each strain was concentrated with a continuous centrifuge, the feed rate was 10L / min, and the centrifugal speed was 1000-12000rpm. ︰1-1︰1.5 mass ratio, mix the two and put them in the freezer tray of -40℃ freezer to pre-freeze until the center temperature of the product is -35℃", then the temperature of the pre-frozen product will be chan...

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PUM

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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 and freeze 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 in a 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 soy food in my country. It is a vegetable cheese food that uses microbial methods to change the flavor of vegetable 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 microorganis...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12N1/00C12N1/20A23C20/02C12R1/01C12R1/265C12R1/44C12R1/125A23L11/45A23L11/50
Inventor 冯镇石景春
Owner 黑龙江省克东腐乳有限公司
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