Method for preparing tofu by using lactobacillus plantarum fermentation liquor to curdle

A technology of Lactobacillus plantarum and fermentation broth, applied in dairy products, applications, cheese substitutes, etc., can solve the problems of unstable coagulation performance, unclear coagulation mechanism, and high cost, and achieves inhibition of the growth of miscellaneous bacteria and good water holding capacity. , the effect of long shelf life

Active Publication Date: 2015-03-11
HUNAN AGRICULTURAL UNIV +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The characteristics of enzyme coagulant are that its coagulation mechanism is not clear, the coagulation performance is unstable, and the cost is high.

Method used

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  • Method for preparing tofu by using lactobacillus plantarum fermentation liquor to curdle
  • Method for preparing tofu by using lactobacillus plantarum fermentation liquor to curdle
  • Method for preparing tofu by using lactobacillus plantarum fermentation liquor to curdle

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Embodiment 1

[0046] The preparation method of described lactobacillus plantarum fermented liquid is as follows:

[0047] Lactobacillus plantarum Lact.chili.6 was activated on the slant of MRS solid medium for 24-48h at 37°C, then transferred to the supernatant liquid filtered during the briquetting of tofu, and expanded at 30-37°C for 24-48h. The pH value of the Lactobacillus plantarum fermentation broth is 4.5-5.0.

[0048] After the soybeans are selected, removed and cleaned, they are soaked in water. The ratio of material to water during soaking is 1:2. The soaking time: when the room temperature is greater than or equal to 20°C, soak for 5 hours; After refining and filtering with LZ350 type vertical shaft refiner, burn the pulp for 8 minutes at 100°C; , poured into hot soybean milk, and let it stand for 3 minutes; and then proceeded with free slurry treatment: put the fermented liquid of Lactobacillus plantarum with a weight of 2% of the weight of soybean milk after flushing into a sm...

Embodiment 2

[0052] The preparation method of described lactobacillus plantarum fermented liquid is as follows:

[0053] Lactobacillus plantarum Lact.chili.6 was activated on the slant of MRS solid medium for 24-48h at 37°C, then transferred to the supernatant liquid filtered during the briquetting of tofu, and expanded at 30-37°C for 24-48h. The pH value of the Lactobacillus plantarum fermentation broth is 4.5-5.0.

[0054]After the soybeans are selected, removed and cleaned, they are soaked in water. The ratio of material to water during soaking is 1:3. The soaking time: when the room temperature is greater than or equal to 20°C, soak for 6 hours; After refining and filtering with LZ350 vertical shaft refiner, burn the pulp at 100°C for 10 minutes and then perform pulping treatment: take the fermented liquid of Lactobacillus plantarum with a weight of 1.5% of the weight of soybean milk after burning from a height of 1.2m from the liquid surface of the heated soybean milk , poured into h...

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Abstract

The invention relates to a method for preparing tofu by using lactobacillus plantarum fermentation liquor to curdle. The method comprises the following steps: after soaking soybeans by water, defibrinating; burning slurry; filtering; using lactobacillus plantarum fermentation liquor to curdle; wrapping with cloth; briquetting; the step of using lactobacillus plantarum fermentation liquor to curdle comprises the following steps: pouring the lactobacillus plantarum fermentation liquor into hot soybean milk at the height of 1-1.2 m from the liquid level of the filtered hot soybean milk, and leaving to stand for 3 minutes; putting the lactobacillus plantarum fermentation liquor into a small basin, soaking the small basin in hot soybean milk, rotating for 10-15 times, leaving to stand for 3 minutes and repeating for three times; finally, leaving to stand for 10-15 minutes to obtain the tofu. The tofu prepared by the method provided by the invention has the characteristics of being free of additives, good in water binding capacity, great in elasticity, good in flavor, healthy and the like.

Description

technical field [0001] The invention relates to a bean curd food, in particular to a method for making bean curd by using the lactobacillus plantarum fermented liquid to make bean curd. Background technique [0002] Tofu is a high-quality vegetable protein food, which is a gel product with a three-dimensional network structure formed by the combination of soybean protein under the action of a coagulant. Tofu is a traditional bean product of the Han nationality. It is a green and healthy food invented by Liu An, the king of Huainan, an alchemist in the Han Dynasty of China. Tofu has anti-oxidation, prevents osteoporosis and cancer, strengthens the brain, and lowers plasma cholesterol. At present, there are four types of tofu coagulants used in tofu processing: salt coagulants, acid coagulants, composite coagulants and enzyme coagulants. The currently used salt coagulants mainly include inorganic salts such as bittern and gypsum, and the main components are magnesium chlorid...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C20/02A23L11/45A23L11/50
Inventor 邓放明赵玲艳罗利袁木平张百贤
Owner HUNAN AGRICULTURAL UNIV
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