Fermented bean curd product and preparing method thereof

A product, fermented bean curd technology, applied in fermented bean curd products, using mucormycetes to ferment and process tofu, can solve the problems of long fermented fermented bean curd cycle, speed up capital turnover rate, shorten fermentation time, etc., to reduce product risk, shorten fermentation cycle, The effect of shortening the fermentation time

Inactive Publication Date: 2014-12-10
向华
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  • Abstract
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  • Application Information

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Problems solved by technology

[0007] The Chinese patent with the publication number CN101828685A discloses a solid-state fermentation process for fermented bean curd, which uses spices and compound enzyme preparations to carry out post-fermentation of fermented bean curd when salty embryos are bottled, and studies the effects of compound enzyme preparations, salt, wine, and spices on the taste of fermented bean curd. Morphology and fermentation cycle, the impact of shelf life, study the influence of compound enzyme

Method used

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  • Fermented bean curd product and preparing method thereof
  • Fermented bean curd product and preparing method thereof
  • Fermented bean curd product and preparing method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0038] Embodiment 1: Screening of mucormycetes

[0039] Collect naturally fermented fermented bean curd and fermented bean curd samples from various places, use different culture media to screen, screen out multiple strains, conduct protease secretion ability experiments and high survival temperature (between 25-35°C) one by one, and obtain mucormycetes strains, Perform bacterial identification.

[0040] Isolation and screening of excellent strains:

[0041] (1) Isolation of single spores: The samples came from naturally moldy fermented bean curd, Laba bean koji or Liuyang bean tempeh koji samples, and were cultured on potato agar plates by dilution plate method and single spore isolation method. Select colonies with fast growth, dense and well-developed hyphae, and a large amount of spores, and continue to perform multiple spot cultures until purification. Then inoculate the slant by inoculating it on a PDA plate until a single colony grows.

[0042] (2) Preliminary screen...

Embodiment 2

[0046] Example 2: Physiological and biochemical characteristics of Mucor racemosa

[0047] The identification conclusion of the culture characteristics, microscopic characteristics, rRNA gene sequence and other data analysis of the selected strains is

[0048] Mucor racemosus, plate growth can be covered with culture medium, mycelium is thin cotton flocculent, light yellowish brown ( figure 1 ); cysts have short, sparse pseudoaxiform branches, the diameter of the sporangia is 20-100 μm, the axis of the cyst is nearly ovate, 17-60*10-45 μm, the cyst spores are nearly spherical and broadly elliptical, single without Color, aggregated in cysts, grayish brown, 5-8.5*4-7μm. Combined spores were not seen, chlamydospores were inconsistent in shape and size, colorless or light yellow.

Embodiment 3

[0049] Embodiment 3: the preparation of Mucor starter

[0050] (1) Cultivation of strains

[0051] Prepare PDA slant medium, inoculate it, put it into a 28°C incubator and cultivate it for 48 hours, and store it for future use.

[0052] (2) Expansion of training

[0053] Pack the bran medium into triangular flasks (500mL bottles, 50g in 500g bottles) before sterilization, routinely sterilize, and after cooling, inoculate and expand the cultured mucormyces spores on the ultra-clean workbench at 28°C for 24 hours to buckle the bottles . Continue to cultivate for 48h.

[0054] (3) See Table 1 for the growth of mucormycetes on the surface of fermented bean curd.

[0055] Table 1 The growth of mucormycetes on the surface of tofu

[0056]

[0057] (4) Detection of bacterial fatty acid of the strain.

[0058] The fatty acid composition of the submitted strains was analyzed using the Sherolock automatic bacterial identification system from MIDI (Microbial Identification) of t...

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Abstract

A fermented bean curd product with Hunan characteristics is prepared by fermentation of cooked soybean with mucor racemosus. The mucor racemosus is suitable for production of fermented bean curd product in the specific environment in Hunan and is capable of shortening the fermentation time, increasing the production efficiency, ensuring controllability in product producing processes, reducing product risks and making nutrition components of the product more comprehensive.

Description

Technical field [0001] The invention belongs to the field of food fermentation and relates to a fermented bean curd product, in particular to a method for fermenting and processing bean curd by using mucormycetes. Background technique [0002] Fermented bean curd, also known as fermented bean curd, is a traditional folk delicacy that has been passed down in China for thousands of years. Because of its good taste and high nutrition, it is deeply loved by Chinese people and people in Southeast Asia. It is an enduring delicacy. Fermented bean curd is usually divided into three categories: green square, red square and white square. Among them, stinky tofu belongs to "green recipe". "Big piece", "red spicy", "rose" and so on belong to "red square". "Sweet and spicy", "osmanthus", "five spices" and so on belong to "white recipe". [0003] Fermented bean curd, fermented soya bean and other soy products are the same as healthy foods highly recommended by nutritionists. Its raw m...

Claims

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Application Information

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IPC IPC(8): A23C20/02A23L11/45A23L11/50
Inventor 向华
Owner 向华
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