Production method of sour thick liquid of bean curds

Abstract

The invention provides a production method of sour thick liquid of bean curds. The production method takes lactobacillus fermenti, lactobacillus plantarum and lactobacillus delbrueckii subsp. lactis, which are compounded at the ratio of (1-2) to (3-4) to (1-2), as fermentation strains, and takes yellow thick liquid leached in a production process of the bean curds as a fermentation base material. The sour thick liquid produced by the invention has clear strains and stable quality.

Description

technical field [0001] The invention relates to bean products, in particular to a method for preparing bean curd physalis. 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 tofu with gypsum (the main chemical component is calcium sulfate) or brine (the main component is magnesium chloride) as a coagulant will endanger human health to a certain extent; High, but because of its high cost, the product has insufficient bean flavor and a slightly sour taste; and a traditional soy product in our country - Physalis tofu, the coagulant used in the preparation process is "physalis", it is in In the process of making tofu, the basic yellow pulp water is fermented and turned sour under natural conditions (mainly lactic acid fermentation). ....

AI Technical Summary

Problems solved by technology

[0003] However, most of the naturally fermented physalis are workshop-style and open-type. The microbial flora is relatively complex, which may contaminate pathogenic bacteria and odor-producing bacteria, etc., and harmful bacteria and beneficial bacteria cannot be distinguished. There are unstable factors in the quality of physalis. Bring safety hazards and bad flavor to tofu product quality