Method for preparing fermented-bean-curd-flavor, fresh, fragrant and soft lotus root pieces

A fermented bean curd, fresh and fragrant technology, which is applied to the preservation of fruits and vegetables, the function of food ingredients, food preservation, etc., can solve the problems of the loss of nutrients in lotus root, difficulty in preservation, complex process, etc., and achieve soft and delicate taste, easy preservation, The effect of simple process

Inactive Publication Date: 2016-06-22
HUBEI UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, most of these lotus root preparation methods have complex processes, high temperature or hot air treatment leads to the loss of nutritional components of lotus root, difficult preservation, and relatively single flavor.

Method used

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  • Method for preparing fermented-bean-curd-flavor, fresh, fragrant and soft lotus root pieces
  • Method for preparing fermented-bean-curd-flavor, fresh, fragrant and soft lotus root pieces
  • Method for preparing fermented-bean-curd-flavor, fresh, fragrant and soft lotus root pieces

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] (1) Take the lotus root, wash it, peel it, cut it into pieces, shape it, and set it aside;

[0027] (2) Add the lotus root in step (1) to 1.5 times the weight of an aqueous solution containing 0.4% (W / V) pectinase (that is, 4 g of pectinase per liter of aqueous solution), soak for 4 hours, take out and drain ;

[0028] (3) Get the lotus root in the step (2) and soak it in a solution containing 0.5% (W / V) CaCl 2 , 0.5% (W / V) ZnCl 2 and 1% (W / V) yeast extract (that is, 5gCaCl per liter of aqueous solution 2 , 5gZnCl 2t and 10g of yeast extract), vacuum infiltration for 4h under the condition of vacuum degree of 0.03MPa, take out and drain;

[0029] (4) Get the lotus root in step (3) and carry out vacuum freeze-drying at -40 DEG C for 8 hours, and its vacuum degree is 0.04MPa;

[0030] (5) Put the lotus root in the step (4) into the fermented bean curd in the post-fermentation, the weight ratio of the lotus root and the fermented bean curd is 1:0.6, post-ferment for 5...

Embodiment 2

[0032] A fresh and fragrant soft lotus root with fermented bean curd and a preparation method thereof, the steps are as follows:

[0033] (1) Take the lotus root, wash it, peel it, cut it into pieces, shape it, and set it aside;

[0034] (2) Add the lotus root pieces in step (1) to 1.8 times the amount of aqueous solution containing 0.7% (W / V) pectinase, soak for 5 hours, take out and drain;

[0035] (3) Get the lotus root in the step (2) and soak it in a solution containing 0.8% (W / V) CaCl 2 , 0.7% (W / V) ZnCl 2 and 1.3% (W / V) yeast extract mixture, infiltrated under the condition of vacuum degree of 0.05MPa for 6h, take out and drain;

[0036] (4) Get the lotus root in step (3) and carry out vacuum freeze-drying at -40°C for 10h, and its vacuum degree is 0.05MPa;

[0037] (5) Take the lotus root in step (4) and put it into the fermented bean curd in the post-fermentation. The weight ratio of the lotus root to the bean curd is 1:1, and the post-fermentation is 7 days at a t...

Embodiment 3

[0039] (1) Take the lotus root, wash it, peel it, cut it into pieces, shape it, and set it aside;

[0040] (2) Add the lotus root pieces in step (1) to 2 times the weight of an aqueous solution containing 1% (W / V) pectinase, soak for 8 hours, take out and drain;

[0041] (3) Get the lotus root in the step (2) and soak it in a solution containing 1% (W / V) CaCl 2 , 1% (W / V) ZnCl 2 and 1.5% (W / V) yeast extract mixture, vacuum infiltration for 7 hours under the condition of vacuum degree of 0.06MPa, take out and drain;

[0042] (4) Get the lotus root in step (3) and carry out vacuum freeze-drying at -40 DEG C for 12 hours, and its vacuum degree is 0.07MPa;

[0043] (5) Put the lotus root pieces in step (4) into the fermented bean curd in the post-fermentation, the weight ratio of the lotus root pieces to the fermented bean curd is 1:1.2, post-fermentation at a temperature of 20°C for 8 days, and the ambient humidity is 75% instant;

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Abstract

The invention discloses a method for preparing fermented-bean-curd-flavor, fresh, fragrant and soft lotus root pieces. The method is used for solving the problems in the existing deep processing of lotus root pieces that the taste is single, the nutrition is lost and the process is complicated. According to the method, the fermented-bean-curd-flavor, fresh, fragrant and soft lotus root pieces are prepared through taking lotus roots and fermented bean curd as a main material and a fermentation material. The method comprises the steps of firstly, carrying out vacuum infiltration on the lotus root pieces in a mixed solution of CaCl2, ZnCl2 and a yeast extract, then, carrying out vacuum freeze-drying, then, putting the dried lotus root pieces in the after-fermenting fermented bean curd, and carrying out fermentation by using multi-strains in the fermented bean curd, thereby obtaining the fermented-bean-curd-flavor, fresh, fragrant and soft lotus root pieces. According to the method, the content of nutritional ingredients in the lotus root pieces can be improved, part of calcium can be changed into a free form from a bound form, and a specific and fermented bean curd inherent fresh-fragrant flavor is formed; the prepared product is soft and moist in mouth feel, joyful in color and luster and rich in mineral substances, dietary fibers and essential amino acids and is easy to absorb and utilize by human bodies.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a method for preparing fermented bean curd with fresh and fragrant soft lotus root Background technique [0002] Lotus root is also known as lotus vegetable and lotus root. It is rich in nutrients and contains a variety of minerals, especially the high content of iron. In view of the nutritional value of lotus root, lotus root research workers have developed many foods that make full use of the nutritional value of lotus root. For example, Chinese patent application No. 201210196788.9 "a processing technology of fragrant lotus root", 201310745295.0 "a kind of lotus root cake and its preparation method" and 201210420893.6 "a preparation method of dehydrated lotus root" have all proposed new methods for the nutritional value of lotus root. processing methods. However, most of these lotus root preparation methods have complex processes, high temperature or hot air treat...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/10A23L19/20A23L33/00A23B7/024
CPCA23B7/024A23V2002/00A23V2200/32A23V2200/326A23V2250/1578A23V2250/1642A23V2250/218A23V2300/10
Inventor 汪超鞠健李冬生曹约泽王金华徐宁胡勇周梦舟李玮
Owner HUBEI UNIV OF TECH
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