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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
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  • 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 Lactobacillus plantarum, which has unique flavor, good water retention, The process of Physalis tofu with fine texture and other characteristics

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] 1) Strain activation: take Lactobacillus plantarum FM-LP1-1 strain, inoculate in 30mL of yellow pulp water, activate and cultivate at 37°C for 20h; seed expansion in triangular flask: inoculate to 1L according to the inoculum size 3% (v / v) In yellow pulp water, expand culture at 37°C for 8 hours until the number of viable cells reaches 10 8 More than CFU / mL; plant-level seed preparation: inoculate 30L of yellow pulp water with 3% (v / v) inoculum amount, expand culture at 37°C for 8 hours until the number of viable cells reaches 10 8More than CFU / mL; Physalis fermentation: Inoculate the primary seed liquid into 1t of yellow pulp water at an inoculum volume of 3% (v / v), ferment at 37°C for 20 hours until the final pH value reaches 4.10.

[0035] 2) When the pH value at the end point of Physalis fermentation is 4.10, correspondingly add 0.65% food-grade glacial acetic acid to adjust the pH to 3.90 to obtain a tofu coagulant.

[0036] 3) Select commercially available small ...

Embodiment 2

[0038] 1) Strain activation: take Lactobacillus plantarum FM-LP1-1 strain, inoculate in 30mL of yellow pulp water, activate and cultivate at 37°C for 20h; seed expansion in triangular flask: inoculate to 1L according to the inoculum size 3% (v / v) In yellow pulp water, expand culture at 37°C for 8 hours until the number of viable cells reaches 10 8 More than CFU / mL; plant-level seed preparation: inoculate 30L of yellow pulp water with 3% (v / v) inoculum amount, expand culture at 37°C for 8 hours until the number of viable cells reaches 10 8 More than CFU / mL; Second-level seed preparation in the workshop: inoculate 3% (v / v) of the inoculum into 1t of yellow pulp water, expand the culture at 37°C for 8h until the number of viable cells reaches 10 8 More than CFU / mL; physalis fermentation: Inoculate the secondary seed liquid into 30t of yellow pulp water according to the inoculation amount of 3% (v / v), ferment at 37°C for 20h until the final pH value reaches 4.05

[0039] 2) When ...

Embodiment 3

[0042] 1) Strain activation: take Lactobacillus plantarum FM-LP1-1 strain, inoculate in 30mL of yellow pulp water, activate and cultivate at 37°C for 20h; seed expansion in triangular flask: inoculate to 1L according to the inoculum size 3% (v / v) In yellow pulp water, expand culture at 37°C for 8 hours until the number of viable cells reaches 10 8 More than CFU / mL; Physalis fermentation: Inoculate the seed liquid into 30L yellow pulp water according to the inoculum amount 3% (v / v), ferment at 37°C for 20h until the final pH value reaches 4.20.

[0043] 2) When the pH value at the end point of Physalis fermentation is 4.20, correspondingly add 0.82% food-grade glacial acetic acid to adjust the pH to 3.90 to obtain a tofu coagulant.

[0044] 3) Remove impurities and wash soybeans, soak beans with soybean water mass ratio 1:3 (tap water), soak for 10-12 hours (spring), so that soybeans are fully soaked and ready for use. Unsoaked soybeans are removed during use, and the quality ...

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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

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Application Information

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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
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