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A method of inhibiting the formation of white spots in the storage of fermented bean curd

A technology of white spots and fermented bean curd, which is applied in the field of food processing, can solve problems that cannot be completely cured, and achieve the effect of inactivating enzymes, maintaining texture, and promoting distribution

Active Publication Date: 2019-06-11
沙县潘厨记食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Methods such as blank moisture control, product temperature control and mucor domestication are used in the prior art, but none of them can completely cure this problem

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0045] A method for inhibiting the generation of white spots during the storage of fermented bean curd, comprising the following steps in sequence:

[0046] (1) Raw material pretreatment: Soybeans are graded and sorted to remove moldy beans and moth-eaten beans. Soybeans are sorted and soaked in clean water at a weight ratio of 1:3.5 for 11 hours;

[0047] (2) Refining: the soaked soybeans in step (1) are added into clear water in a weight ratio of 1:5 and then grinded by a grinding wheel mill to make pulp, and a vertical centrifuge is used to filter the pulp to control the concentration of soybean milk at 5 ± 1 ° Bé;

[0048] (3) Cooking: the soybean milk obtained in step (2) is boiled by an atmospheric pressure cooker, and the temperature is rapidly raised to 99° C., and kept for 10 minutes;

[0049](4) point slurry: the soybean milk temperature that step (3) is obtained is down to 80 ℃, adds the brine point slurry of 3.7% of soybean dry weight 20 ° of Bé;

[0050] (5) Squa...

Embodiment 2

[0059] A method for inhibiting the generation of white spots during the storage of fermented bean curd, comprising the following steps in sequence:

[0060] (1) Raw material pretreatment: Soybeans are graded and sorted to remove moldy beans and moth-eaten beans. Soybeans are sorted and soaked in clean water at a weight ratio of 1:3.5 for 10 hours;

[0061] (2) Refining: the soaked soybeans in step (1) are added into clear water in a weight ratio of 1:5 and then grinded by a grinding wheel mill to make pulp, and a vertical centrifuge is used to filter the pulp to control the concentration of soybean milk at 5 ± 1 ° Bé;

[0062] (3) Cooking: the soybean milk obtained in step (2) is boiled by an atmospheric pressure cooker, and the temperature is rapidly raised to 98° C., and kept for 10 minutes;

[0063] (4) point slurry: the soybean milk temperature that step (3) is obtained is down to 80 ℃, adds the brine point slurry of 3.7% of soybean dry weight 20 ° of Bé;

[0064] (5) Squ...

Embodiment 3

[0073] A method for inhibiting the generation of white spots during the storage of fermented bean curd, comprising the following steps in sequence:

[0074] (1) Raw material pretreatment: Soybeans are graded and sorted to remove moldy beans and moth-eaten beans. Soybeans are sorted and soaked in clean water at a weight ratio of 1:3.5 for 12 hours;

[0075] (2) Refining: the soaked soybeans in step (1) are added into clear water in a weight ratio of 1:5 and then grinded by a grinding wheel mill to make pulp, and a vertical centrifuge is used to filter the pulp to control the concentration of soybean milk at 5 ± 1 ° Bé;

[0076] (3) Cooking: the soymilk obtained in step (2) is boiled by an atmospheric pressure cooker, rapidly heated to 100° C., and kept for 10 minutes;

[0077] (4) point slurry: the soybean milk temperature that step (3) is obtained is down to 80 ℃, adds the brine point slurry of 3.7% of soybean dry weight 20 ° of Bé;

[0078] (5) squatting brain: place it for ...

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Abstract

The invention relates to a method for inhibiting the formation of white spots during the storage of fermented bean curd, the method comprising the following steps in sequence: (1) raw material pretreatment; (2) pulp refining; (3) pulp cooking; (4) pulping ; (5) squatting brain; (6) pressing; (7) block; (8) inoculation fermentation; (9) pulsating vacuum pickling; (10) bottling soup; Ultra-autoclaved enzymes. The object of the present invention is to provide a method for inhibiting the formation of white spots in the storage process of fermented bean curd, so as to solve the phenomenon of white spots on the surface of fermented bean curd products; the method adopts the pulsating vacuum pickling technology to pickle fermented bean curd base, which improves the pickling efficiency and effectively reduces The hydrolysis time of soybean protein in fermented bean curd by maoenzyme protease during pickling; the activity of maoenzyme protease is also inactivated by ultra-high pressure to avoid the release of tyrosine from hydrolyzing soybean protein during storage, and the formation of white spots on the surface of fermented bean curd.

Description

technical field [0001] The invention relates to a method for inhibiting the formation of white spots during the storage of fermented bean curd, and belongs to the technical field of food processing. Background technique [0002] Fermented beancurd (Fermented bean curd), also known as milk curd and milk tofu, is one of the famous traditional brewed soy products and seasonings in my country. It is made from soybean protein through microbial fermentation and pickling, and contains plant protein, fat, carbohydrates and A variety of flavor substances are deeply loved by consumers for their delicious taste, unique flavor, delicate texture and rich nutrition. [0003] During the storage of fermented bean curd, due to the hydrolysis of soybean protein by the enzyme protease, the hydrolyzate-tyrosine (Tyrosine) will be continuously produced. Tyrosine is one of the 20 amino acids that make up protein and is an aromatic amino acid. The solubility of free tyrosine in water is only 0.04...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23C20/02A23L11/45A23L11/50
CPCA23C20/025
Inventor 潘建聪潘雪婷胡宗忠
Owner 沙县潘厨记食品有限公司
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