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.

Inactive Publication Date: 2013-04-03
JIANGSU XINZHONG BREWING
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The high salt content of traditional fermented bean curd is one of the main reasons why the unique flavor of fermented bean curd is not competitive in the market

Method used

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Examples

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specific Embodiment approach

[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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Abstract

The invention discloses a production process of nutrient fresh-keeping color functional fermented bean curd. The production process comprises the following steps of: screening mucor strains; injecting N<+> ions; producing a high-yield metabolic product plasmin; producing the fermented bean curd; salting; and adding low-sodium salt and flavor peptides for salting in the salting process, wherein the salt amount of the low-sodium salt is 9-10%. The production process of the nutrient fresh-keeping color functional fermented bean curd, provided by the invention, has the advantages of rich nutrition, low salt content, long quality guarantee period, and low cost.

Description

technical field [0001] The invention relates to a production process of nutrient-preserved colorful functional fermented bean curd. Background technique [0002] Today, China is the hometown of soybeans and the birthplace of fermented bean curd. It has a history of more than one thousand years in our country. It can be used as an accompaniment and seasoning, and is deeply loved by people from all over the north and south. With people's increasing attention to health issues and the in-depth research on various diseases, people have found that in addition to their own physical fitness, eating habits are closely related to human health. Long-term consumption of high-salt diet has potential threats to many diseases, such as seriously reducing the defense function of human cells, inducing high blood pressure, kidney disease, cardiovascular and cerebrovascular diseases, diabetes and other diseases. The high salt content of traditional fermented bean curd is one of the main reason...

Claims

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Application Information

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IPC IPC(8): A23C20/02A23L11/45A23L11/50
Inventor 凌树辉曹志强张志坚邵林林
Owner JIANGSU XINZHONG BREWING
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