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Production method of paste fermented bean curds

A production method and technology of fermented bean curd, which is applied in the field of fermented bean curd with sauce, can solve the problems of over-salty taste and long fermentation time, and achieve the effects of improving taste, reducing the amount of salt, and shortening the fermentation cycle

Inactive Publication Date: 2016-05-18
SICHUAN UNIVERSITY OF SCIENCE AND ENGINEERING
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, because the traditional process uses environmental microorganisms and pure microorganisms to ferment together, in order to ensure fermentation and inhibit miscellaneous bacteria, a large amount of salt is added, resulting in long fermentation time and over-salty taste.

Method used

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  • Production method of paste fermented bean curds

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Effect test

Embodiment 1

[0032] The production method of fermented bean curd with soy sauce, the technological steps are as follows: soaking beans, grinding and filtering pulp, boiling pulp, ordering pulp, filtering, cooling, adding starter, forming, pressing, cutting into pieces, mixing materials, and fermenting in tanks. The specific steps are the same as the traditional process in the previous embodiment.

[0033] Only add leavening agent in the bean curd brain after cooling, make wherein the content of protease reaches 20,000 units / kg, and the total content of Mucor, Aspergillus and Rhizopus reaches 10 6 CFU / g, the total content of Hansenula, Luxie and Torulopsis reached 10 6 CFU / g, the total content of micrococci, cocci and bacilli reaches 10 6 CFU / g, then add salt, the amount of salt added is 10g per 100g of bean dregs, after the bean dregs are fermented in the tank for 6 months, the free amino nitrogen content is 0.7g / 100g, and the water-soluble protein The content reaches 5.5g / 100g, and the ...

Embodiment 2

[0035] The production method of fermented bean curd with soy sauce, the technological steps are as follows: soaking beans, grinding and filtering pulp, boiling pulp, ordering pulp, filtering, cooling, adding starter, forming, pressing, cutting into pieces, mixing materials, and fermenting in tanks. The specific steps are the same as the previous embodiment.

[0036] Only add fermentation agent in the tofu brain after cooling, make wherein the total content of protease reaches 30,000 units / kg, and the total content of Mucor and Rhizopus reaches 2×10 6 CFU / g, the total content of film-forming yeast, Candida and Pichia reached 2×10 6 CFU / g, the total content of cocci and bacilli reaches 2×10 6 CFU / g, then add salt, the amount of salt added is 8g per 100g of bean dregs. After making the bean dregs and fermenting them in tanks for 4 months, the content of free amino nitrogen was determined to be 0.73g / 100g, the content of water-soluble protein reached 5.7g / 100g, and the content o...

Embodiment 3

[0040] The production method of the fermented bean curd with soy sauce, the process steps are as follows: soaking beans, grinding and filtering, boiling, pointing, filtering, forming, pressing, cutting into pieces, adding starter, mixing materials, and fermenting in tanks. The specific steps are the same as the previous embodiment.

[0041] Only add starter to the bean block, so that the content of protease reaches 30,000 units / kg, and the total content of Mucor, Aspergillus and Rhizopus reaches 2×10 6 CFU / g, the total content of Hansenula, Candida and Pichia reached 2×10 6 CFU / g, the total content of micrococci, cocci and bacilli reaches 2×10 6 CFU / g, then add salt, the amount of salt added is 12g per 100g of bean dregs. After 10 months of fermentation in the tank, the content of free amino nitrogen was 0.76g / 100g, the content of water-soluble protein reached 6.0g / 100g, and the content of sodium chloride was 11.8g / 100g. The sensory evaluation was in line with and better tha...

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Abstract

The invention belongs to the field of food processing and particularly relates to a production method of paste fermented bean curds. The method is obtained by improving the cooling step in a conventional preparation process of the paste fermented bean curds, that is, protease and a yeast leavening agent are added to cooled jellied bean curd, so that the content of protease in the jellied bean curd reaches 5,000-50,000 unit / kg, and the content of mould, the content of bacteria and the content of yeast all reach 106 CFU / g. The method specifically comprises steps as follows: bean soaking, grinding into a thick liquid, cooking of the thick liquid, curdling of the thick liquid, filtering, cooling, adding of the leavening agent, forming, squeezing, dicing, blending of seasoning and fermentation in a vat. The content of salt is reduced by changing the adding manner and the type of the leavening agent under the condition that the taste and the flavor are not changed, and the fermentation period of conventional paste fermented bean curds is shortened from original 10 months to 4-6 months. According to the method, the equipment utilization rate is increased, occupation of funds is reduced, and the method is suitable for conventional paste fermented bean curd production enterprises.

Description

technical field [0001] The invention belongs to the field of food processing, in particular to a production method of fermented bean curd with sauce. Background technique [0002] Fermented bean curd is also known as bean curd, fermented bean curd or moldy bean curd. It has a long history in China. As early as the 5th century A.D., there was a saying in the ancient books of the Northern Wei Dynasty that "dried bean curd is fermented bean curd after adding salt and ripening". It is a kind of cheese-type product made from the curd of soybean milk through microbial fermentation, which effectively improves the digestibility and biological value of soybeans. It is called Chinese cheese by people in Europe and the United States. Its nutrition Similar in value to cheese. Because of its good taste and high nutrition, it smells bad, but it tastes special. It is an enduring delicacy loved by Chinese people and people in Southeast Asia. [0003] At present, fermented bean curd is...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C20/02A23L11/45A23L11/50
CPCA23C20/025
Inventor 宗绪岩李丽罗惠波刁冲黄治国卫春会
Owner SICHUAN UNIVERSITY OF SCIENCE AND ENGINEERING
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