The method to eliminate the white spots of fermented bean curd

Abstract

The invention discloses a method for eliminating leukoplakia of fermented bean curd, which comprises the following steps: 1) preparing soybean milk from soybeans; 2) preparing bean curd base by using soybean milk; 3) inoculating fermented bean curd fermentation bacteria in the bean curd base, and standing for fermentation and marinating to obtain the fermented bean curd base; 4), prepare the fermented bean curd soup; 5), put the fermented bean curd pickled base into an altar and add the fermented bean curd soup, and carry out post-fermentation in a sealed environment until the fermented bean curd is mature; the step 5) is specifically: First add 0.01-0.08g of soybean isoflavones to every 25ml of fermented bean curd soup to obtain soybean isoflavones of fermented bean curd soup; submerged in the raw material; placed in a sealed environment at a relative humidity of 88-90% and a temperature of (21±3)°C for post-fermentation; until the fermented bean curd matures.

Description

technical field [0001] The invention relates to a method for eliminating leukoplakia of fermented bean curd. Background technique [0002] Fermented bean curd, also known as "fermented bean curd", "southern milk" or "cat milk". Fermented bean curd is a secondary processed soy food. It is a famous fermented condiment with ethnic characteristics in my country. It is a common side dish for Chinese people or used for cooking. Usually fermented bean curd is mainly fermented by Mucor sufu, Mucor Rouxianus, Mucor racemosus, and Rhizopus such as Rhizopus chinensis )Wait. [0003] At present, fermented bean curd is produced all over our country. Although they have different sizes, different ingredients and various names, their production principles are mostly the same. Firstly, the soybeans are made into tofu, and then the pressed compact is divided into small pieces, which can be connected with rhizopus or mucormycetes with strong protease activity in wooden boxes, and then it en...

AI Technical Summary

Problems solved by technology

[0007] 1. Bring huge economic losses to the fermented bean curd production industry;

[0008] 2. Seriously affected the appearance quality of fermented bean curd;

[0009] 3. Shorten the shelf life of fermented bean curd;

[0011] 1. Use rice-bean koji as the enzyme source and add 10ml / L glacial acetic acid to the salt solution to adjust the pH of the fermented bean curd soup to acidity, but this method is prone to acid production

[0012] 2. Control the pre-fermentation process, shorten the culture time of mucormyces, and increase the pre-fermentation temperature, but this method will lead to the color of the finished fermented bean curd is too light, does not meet the quality requirements, and it is easy to cause miscellaneous bacteria pollution, sticky milk base and yellowing.

[0013] 3. Domesticated strains control mucormycetes to produce mucormycin protease, but this method will greatly reduce the activity of protease, resulting in light color and poor taste of fermented bean curd products

[0014] 4. Microwave treatment, but this method is costly and difficult to operate in production

Images