Method for fermentation production of tofu physalis alkekengi by using lactobacillus amylolyticus

A technology of Lactobacillus amyloliquefaciens and tofu physalis, which is applied in the field of tofu physalis fermented by Lactobacillus amyloliquefaciens, which can solve the problems of COD and BOD increase, environmental threats, etc., achieve quality safety, improve the comprehensive benefits of enterprises, and have pure taste Effect

Inactive Publication Date: 2013-12-04
HENAN UNIVERSITY OF TECHNOLOGY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003]At the same time, due to the large number and scale of soybean product factories in various places, the yellow pulp water produced by processing is rich in nutrients, and the COD (chemical oxygen demand) is as

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0013] Example one:

[0014] Take fresh tofu yellow syrup (pH 6.0 or so), divide it into 250 mL conical flasks, and sterilize at 115 ℃ for 30 min. Take Lactobacillus amylovora ( Lactobacillus amylolyticus ) The first ring of bacterial species (MRS medium) stored on the slant, connected to sterilized yellow syrup water, kept in a constant temperature and statically cultivated, controlled the temperature at 34 ℃, facultative anaerobic fermentation for 36 h, the pH of the tofu physalis was prepared 4.2, it is pure fermented tofu yogurt, which can be used as a coagulant for yogurt tofu. The addition amount is 10% ( V / V ) Is appropriate.

Example Embodiment

[0015] Embodiment two:

[0016] Take fresh tofu yellow syrup water (about pH 6.0), add 3g / L glucose, and divide it into 250 mL conical flasks, sterilize at 115 ℃ for 30 min. Take Lactobacillus amyloliquefaciens ( Lactobacillus amylolyticus ) The first ring of bacterial species (MRS medium) stored on the slant, connected to sterilized yellow syrup water, kept in a constant temperature and statically cultivated, controlled the temperature at 34 ℃, facultative anaerobic fermentation for 36 h, the pH of the tofu physalis was prepared 4.0, it is pure fermented tofu yogurt, which can be used as a coagulant for yogurt tofu. The addition amount is 8% ( V / V ) Is appropriate.

Example Embodiment

[0017] Embodiment three:

[0018] Take fresh tofu yellow syrup (pH 6.0 or so), divide it into 250 mL conical flasks, and sterilize at 115 ℃ for 30 min. Take Lactobacillus amyloliquefaciens ( Lactobacillus amylolyticus ) Liquid culture seeds (MRS medium), with 3% ( v / v The inoculum amount of) is connected to the sterilized yellow syrup water, kept at a constant temperature and cultivated at a temperature of 37 ℃, and facultative anaerobic fermentation is carried out for 32 h. The pH of the tofu physalis is 4.3, which is purely fermented tofu physalis. , Can be used as a coagulant for physalis tofu, the addition amount is 10% ( V / V ) Is appropriate.

[0019] Application process example:

[0020] The preparation process of physalis tofu is: material selection→soaking→refining→filtering slurry→boiling slurry→braining→solidification→pressing→finished product. Pay attention to the following points during the preparation process: the ratio of soybeans to tap water is about 1:3, soak t...

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PUM

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Abstract

The invention relates to a method for fermentation production of tofu physalis alkekengi by using lactobacillus amylolyticus, and belongs to the field of fermentation engineering. The method comprises the following steps: using a tofu yellow serofluid as a raw material, inoculating lactobacillus amylolyticus with the inoculation amount of 3%-10% (V/V) at the temperature of 30-40 DEG C, and performing fermentation for 36-48 hours to prepare a physalis alkekengi with the pH value of 4.0; using the prepared physalis alkekengi to produce physalis alkekengi tofu, wherein the use amount of the physalis alkekengi is 15%-20% (V/V). The preparation process of the physalis alkekengi comprises steps of preparation of yellow serofluid, sterilization, cooling, inoculation, cultivation, inspection and obtaining of a finished product. The method has the advantages that (1) safety hazards caused by pathogenic bacterium and the like in the natural physalis alkekengi fermentation process can be reduced to ensure quality safety; (2) tofu produced by the physalis alkekengi is strong in beam fragrant, and pure in taste; (3) the physalis alkekengi can be used in food processing production of physalis alkekengi noodles and the like; (4) the yellow serofluid in the beam processing process can be comprehensively used to reduce environmental pollution, while waste is converted into treasures to improve economic efficiency; (5) the production efficiency is high, the process is simple and the use is convenient.

Description

technical field [0001] The invention relates to a new coagulant for tofu—physalis, in particular to a method for producing tofu physalis by fermentation with Lactobacillus amyloliquefaciens. Background technique [0002] Tofu is a kind of soy product that our people like very much. Due to different processing methods, it is divided into gypsum tofu, brine tofu, physalis tofu and lactone tofu, etc. The main difference is that the coagulants used are different. Long-term consumption of gypsum (the main chemical composition is calcium sulfate, CaSO 4 ) or brine (the main component is magnesium chloride, MgCl 2 ) as a coagulant tofu will endanger human health to a certain extent; the tofu made by the new coagulant glucose-δ-lactone is tender and has a high yield, but because of its high cost, the product has insufficient bean flavor and a slightly sour taste; As for a traditional soy product in our country—physalis tofu, the coagulant used in the preparation process is "physal...

Claims

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Application Information

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IPC IPC(8): A23L1/03A23C20/02A23L29/00A23L11/45A23L11/50
Inventor 惠明田青赵红月贾峰王乐王付转尹向垄黄继红
Owner HENAN UNIVERSITY OF TECHNOLOGY
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