Production method of creamy fermented bean curd

A paste-like fermented bean curd, high-quality technology, applied in the field of the preparation of paste-like fermented bean curd, can solve the problems of long production process time, long pickling and fermentation time, hidden dangers to consumers' health, etc., and achieves good industrial production value and short process time. , the effect of shortening the production process

Inactive Publication Date: 2017-02-22
安顺市平坝区万佳农产品开发有限公司
View PDF3 Cites 4 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Aiming at the above-mentioned deficiencies existing in the prior art, the technical problem to be solved by the present invention is: the existing fermented bean curd requires a long pickling and fermentation time, the production process takes a long time, and a large amount of salt needs to be used in the preparation process, which is harmful to consumption. In order to solve the technical problems of potential health hazards, a method for preparing paste fermented bean curd with short production cycle, low salt content, good flavor, and better health and safety performance is provided.

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

Embodiment 1

[0025] A preparation method of paste fermented bean curd, comprising the steps of:

[0026] 1) Mix soybean powder and water evenly to obtain fermentation raw materials; the mass volume ratio of soybean powder and water is 1 g: 10 mL;

[0027] 2) Add pectinase and cellulase to the fermented raw material obtained in step 1), perform enzymatic hydrolysis treatment at 40°C for 2 hours, and then sterilize to obtain a primary hydrolyzate; the amount of pectinase added is the soybean powder 0.2% of the quality, the addition of cellulase is 0.5% of the soybean flour quality;

[0028] 3) Add Bacillus subtilis and Micrococcus luteus to the primary hydrolyzate obtained in step 2), perform enzymatic hydrolysis at 35°C for 8 hours, and then sterilize to obtain a secondary hydrolyzate; Bacillus subtilis and Micrococcus luteus The total amount added is 2% of the soybean powder mass, and the mass ratio of the Bacillus subtilis and Micrococcus luteus is 1:1;

[0029] 4) Add rice saccharifica...

Embodiment 2

[0033] A preparation method of paste fermented bean curd, comprising the steps of:

[0034] 1) Mix soybean powder and water evenly to obtain fermentation raw materials; the mass volume ratio of soybean powder and water is 1 g: 20 mL;

[0035] 2) Add pectinase and cellulase to the fermented raw material obtained in step 1), perform enzymatic hydrolysis treatment at 55°C for 4 hours, and then sterilize to obtain a primary hydrolyzate; the amount of pectinase added is the soybean powder 0.5% of the quality, the addition of cellulase is 0.8% of the soybean flour quality;

[0036] 3) Add Bacillus subtilis and Micrococcus luteus to the primary hydrolyzate obtained in step 2), perform enzymatic hydrolysis at 45°C for 18 hours, and then sterilize to obtain a secondary hydrolyzate; Bacillus subtilis and Micrococcus luteus The total amount added is 4% of the soybean powder quality, and the mass ratio of the Bacillus subtilis and Micrococcus luteus is 1:2;

[0037] 4) Add rice sacchari...

Embodiment 3

[0041] A preparation method of paste fermented bean curd, comprising the steps of:

[0042] 1) Mix soybean powder and water evenly to obtain fermentation raw materials; the mass volume ratio of soybean powder and water is 1 g: 15 mL;

[0043] 2) Add pectinase and cellulase to the fermented raw material obtained in step 1), perform enzymatic hydrolysis treatment at 50°C for 3 h, and then sterilize to obtain a primary hydrolyzate; the amount of pectinase added is the soybean powder 0.4% of the quality, the addition of cellulase is 0.7% of the soybean flour quality;

[0044] 3) Add Bacillus subtilis and Micrococcus luteus to the primary hydrolyzate obtained in step 2), perform enzymatic hydrolysis reaction at 40°C for 12 hours, and then sterilize to obtain a secondary hydrolyzate; Bacillus subtilis and Micrococcus luteus The total amount added is 3% of the soybean powder mass, and the mass ratio of the Bacillus subtilis and Micrococcus luteus is 1:2;

[0045] 4) Add rice saccha...

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 provides a production method of creamy fermented bean curd, comprising: mixing well soybean flour and water to obtain fermentation material; adding pectinase and cellulase to the fermentation material, enzymatically hydrolyzing at 40-55 DEG C for 2-4 h, and sterilizing to obtain primary hydrolysate; adding Bacillus subtilis and Micrococcus luteus to the primary hydrolysate, enzymatically hydrolyzing at 35-45 DEG C for 8-18 h, and sterilizing to obtain secondary hydrolysate; adding rice saccharified liquid, soy sauce aroma enhancing yeast and lactic acid bacteria to the secondary hydrolysate, performing aroma-enhancing enzymatic hydrolysis at 40-55 DEG C for 20-30 h, and sterilizing to obtain mixed fermentation broth; flavoring and thickening the mixed fermentation broth to obtain the creamy fermented bean curd. The creamy fermented bean curd has little edible salt and good flavor, is significantly lower in salinity than common fermented bean curd, is better in health and safety, takes short time to produce, and has higher industrial production value.

Description

technical field [0001] The invention belongs to the technical field of fermented bean curd, and in particular relates to a preparation method of creamy fermented bean curd. Background technique [0002] Fermented bean curd, also known as fermented bean curd, is a microbial fermented soybean product created by the working people in ancient my country. It is deeply loved by the masses because of its delicate quality, rich nutrition, delicious taste, and low price. The nutritional value and taste of fermented bean curd Similar to cheese, it has a variety of protein and amino acid nutrients, so it is called Chinese cheese. [0003] Most of the existing traditional fermented bean curd products are lumpy fermented bean curd products. The bulky tofu is relatively large, and it is difficult for the fermented mold to immerse into the interior of the tofu tissue, so it takes a long time for pickling and fermentation, and it is used as a protein to degrade and form fermented bean curd. ...

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
Patent Type & Authority Applications(China)
IPC IPC(8): A23C20/02A23L11/45A23L11/50
CPCA23C20/025
Inventor 陈艳
Owner 安顺市平坝区万佳农产品开发有限公司
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