Production process of nutrient fresh-keeping color functional fermented bean curd
A production process and functional technology, which is applied in the field of nutritious and preserved bean curd, can solve problems such as low competitiveness of fermented bean curd, and achieve the effects of increasing product added value, enriching nutritional value, and improving muscle capacity.
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[0014] A specific embodiment of the production process of the present invention's nutrient-preserved colorful functional fermented bean curd comprises the following steps:
[0015] A. Screen mucormycetes strains: isolate and screen strains with large hydrolytic transparent circles and small sedimentation circles from fermented bean curd as the primary screening strains, and then inoculate them in the fermentation medium to measure their protease activity, so as to select the one with the highest protease production ability strains;
[0016] B. Inject N + Ion: Take the mucormyces strain with the highest protease ability screened as the starting strain, select the optimal mutation dose, inject N + Ion, through subculture, test the genetic stability of mutant strains, measure protease activity by shaking flask fermentation, and finally determine the mutant strain with the highest enzyme activity and the most stable genetic traits;
[0017] C. Production of high-yield metabolite...
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