Technology for preparing Suanjiang tofu from LAB (lactic acid bacteria) fermented yellow serofluid

A technology of lactic acid bacteria fermentation and yellow pulp water, applied in dairy products, cheese substitutes, applications, etc., can solve the problems of bacteria-contaminated physalis production and use, non-standardization, etc., to reduce production costs, reduce water use, The effect of reducing waste of resources

Active Publication Date: 2016-07-27
JIANGSU ACADEMY OF AGRICULTURAL SCIENCES
View PDF5 Cites 23 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] The technical problem to be solved by the present invention is to provide a kind of yellow pulp fermented by specific Lactobacil

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0033] Example 1:

[0034] 1) Strain activation: Take Lactobacillus plantarum FM-LP1-1 strain, inoculate it in 30mL yellow syrup water, activate and culture at 37℃ for 20h; Expansion culture of Erlenmeyer flask seeds: Inoculate to 1L according to the inoculation amount 3% (v / v) In yellow syrup water, expand the culture at 37℃ for 8 hours until the number of viable cells reaches 10 8 CFU / mL and above; workshop-level seed preparation: inoculate 3% (v / v) of the inoculum into 30L yellow slurry water, expand the culture at 37°C for 8 hours until the number of viable cells reaches 10 8 CFU / mL or more; physalis fermentation: inoculate the first-level seed liquid into 1t yellow syrup water according to the inoculum amount 3% (v / v), and ferment at 37°C for 20 hours until the final pH value reaches 4.10.

[0035] 2) When the end pH of physalis fermentation is 4.10, 0.65% food-grade glacial acetic acid is added correspondingly, and the pH is adjusted to 3.90 to obtain the tofu coagulant.

[003...

Example Embodiment

[0037] Example 2:

[0038] 1) Strain activation: Take Lactobacillus plantarum FM-LP1-1 strain, inoculate it in 30mL yellow syrup water, activate and culture at 37℃ for 20h; Expansion culture of Erlenmeyer flask seeds: Inoculate to 1L according to the inoculation amount 3% (v / v) In yellow syrup water, expand the culture at 37℃ for 8 hours until the number of viable cells reaches 10 8 CFU / mL and above; workshop-level seed preparation: inoculate 3% (v / v) of the inoculum into 30L yellow slurry water, expand the culture at 37°C for 8 hours until the number of viable cells reaches 10 8 CFU / mL or more; second-level seed preparation in the workshop: inoculate 3% (v / v) of the inoculum into 1 ton of yellow syrup water, expand the culture at 37°C for 8 hours until the number of viable cells reaches 10 8 CFU / mL or more; physalis fermentation: inoculate the secondary seed liquid according to the inoculum amount 3% (v / v) into 30t yellow syrup water, and ferment at 37°C for 20 hours until the fin...

Example Embodiment

[0041] Example 3:

[0042] 1) Strain activation: Take Lactobacillus plantarum FM-LP1-1 strain, inoculate it in 30mL yellow syrup water, activate and culture at 37℃ for 20h; Expansion culture of Erlenmeyer flask seeds: Inoculate to 1L according to the inoculation amount 3% (v / v) In yellow syrup water, expand the culture at 37℃ for 8 hours until the number of viable cells reaches 10 8 CFU / mL or more; physalis fermentation: inoculate the seed liquid into 30L yellow syrup water according to the inoculum amount 3% (v / v), and ferment at 37°C for 20 hours until the final pH value reaches 4.20.

[0043] 2) When the end pH of physalis fermentation is 4.20, 0.82% food-grade glacial acetic acid is added correspondingly, and the pH is adjusted to 3.90 to obtain the tofu coagulant.

[0044] 3) Soybean impurity removal, cleaning, soaking soybeans with a quality ratio of 1:3 (tap water), soaking time 10-12h (spring), so that the soybeans fully soak for use. When using, remove unsoaked soybeans, an...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

No PUM Login to view more

Abstract

The invention discloses a technology for preparing Suanjiang tofu from LAB (lactic acid bacteria) fermented yellow serofluid. The technology comprises the following steps: (1) a seed liquid is prepared from lactobacillus plantarum and inoculated to the yellow serofluid for fermentation, and Suanjiang is obtained; (2) the final pH value of the Suanjiang obtained in the step (1) is regulated to 3.8-4.0 with food-grade glacial acetic acid, and a tofu coagulant is obtained; (3) cooked soybean milk is prepared from soybeans through impurity removal, cleaning, soaking, mashing, residue removal and boiling; (4) the tofu coagulant obtained in the step (2) is added to the cooked soybean milk obtained in the step (3) in a segmented manner for curdling until a precipitation phenomenon is observed, a product is poured into a frame where tofu cloth is laid, and subjected to tight packaging with a mesh, flat covering, self-draining and pressurizing, pressure is kept, pressing is performed for a fixed period, and the Suanjiang tofu is obtained through forming. The technology has the advantages that the technology is simple, the operation is convenient, the stability is good, continuous production can be realized and the like, and technical support is provided for industrial mass production.

Description

technical field [0001] The invention relates to a pulping process of Physalis tofu, in particular to a method of preparing Physalis tofu from yellow pulp water fermented by Lactobacillus plantarum. Background technique [0002] Soybean originated in my country, has a history of cultivation and consumption for thousands of years, and is planted in large areas all over the world. Soybeans are the most nutritious and easily digestible food in the legume family, and are the richest and cheapest source of protein. Traditional Chinese medicine believes that it is sweet in taste and flat in nature, and enters the spleen and large intestine meridian. my country is one of the earliest countries in the history of using soybeans to make soy products. Tofu, soybean paste, and tempeh have been recorded for more than 2,000 years. Nowadays, there are endless foods developed from soybeans, but the most widely accepted is still the traditional one. Tofu. [0003] In the process of traditio...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
IPC IPC(8): A23C20/02A23L11/45
CPCA23C20/025
Inventor 夏秀东周剑忠单成俊刘小莉王英李莹黄自苏张丽霞
Owner JIANGSU ACADEMY OF AGRICULTURAL SCIENCES
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap