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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 high as 20000 mg / L~ 30000 mg / L, BOD (Biological Oxygen Demand) exceeds 10000 mg / L, if discharged directly, it will significantly increase the COD and BOD of the water body, posing a serious threat to the environment

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0014] Take fresh tofu yellow slurry water (pH about 6.0), pack in 250 mL Erlenmeyer flasks, and sterilize at 115 °C for 30 min. Lactobacillus amylovora ( Lactobacillus amylolyticus ) slant to preserve the first ring of strains (MRS medium), put it into the sterilized yellow pulp water, keep it at a constant temperature for static culture, control the temperature at 34 ℃, and carry out facultative anaerobic fermentation for 36 h, the pH of the obtained bean curd pulp is 4.2, it is pure fermented tofu physalis, which can be used as a coagulant for physalis tofu, and the addition amount is 10% ( V / V ) is appropriate.

Embodiment 2

[0016] Take fresh tofu yellow slurry water (pH about 6.0), add glucose 3g / L, pack in 250 mL Erlenmeyer flasks, and sterilize at 115 °C for 30 min. Lactobacillus amylovora ( Lactobacillus amylolyticus ) slant to preserve the first ring of strains (MRS medium), put it into the sterilized yellow pulp water, keep it at a constant temperature for static culture, control the temperature at 34 ℃, and carry out facultative anaerobic fermentation for 36 h, the pH of the obtained bean curd pulp is 4.0, that is, pure fermented tofu physalis, which can be used as a coagulant for physalis tofu, and the addition amount is 8% ( V / V ) is appropriate.

Embodiment 3

[0018] Take fresh tofu yellow slurry water (pH about 6.0), pack in 250 mL Erlenmeyer flasks, and sterilize at 115 °C for 30 min. Lactobacillus amylovora ( Lactobacillus amylolyticus ) liquid culture seeds (MRS medium), with 3% ( v / v ) into the sterilized yellow jelly water, cultured at a constant temperature, controlled temperature 37 ℃, facultative anaerobic fermentation for 32 h, the pH of the obtained bean curd is 4.3, which is pure fermented bean curd , can be used as a coagulant for physalis tofu, and the amount added is 10% ( V / V ) is appropriate.

[0019] Application process example:

[0020] Physalis tofu preparation process is as follows: material selection→soaking→refining→filtering→cooking→powdering→coagulation→pressing→finished product. The following points should be paid attention to during the preparation process: the ratio of soybeans to tap water is about 1:3. Soak soybeans at night and stay overnight. Cloth filter; due to the large amount of foam gene...

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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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