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Preparation method of multi-microorganism coupling fermented konjac bean curds

A technology of multi-strain and fermented bean curd, which is applied in the field of food processing, can solve the problems of decreased taste and aroma quality, high protein utilization rate, short fermentation time, etc., and achieve the effect of improving flavor, product quality and flavor, and quality improvement

Inactive Publication Date: 2017-03-22
湖北顺溪生物食品股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The traditional naturally inoculated fermented bean curd has strong aroma and good taste, but there are problems such as difficult quality control and poor hygienic conditions. Later, the single pure strain fermentation process is widely used, which makes the protein utilization rate high and the fermentation time is short, but the taste, aroma and quality are uniform. decline

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] Embodiment 1 A kind of preparation method of multi-strain coupling fermented konjac fermented bean curd, concrete steps are as follows:

[0022] (1) Production of bean curd base: take good quality soybeans, wash them clean, remove impurities, then soak, refine, filter and boil the pulp to make tofu base. Mannooligosaccharides;

[0023] (2) Pre-fermentation: Inoculate 0.5% of the mixed Mucor Mucor, Actinomycetes Mucor and Rhizopus sinensis into the bean curd base at a volume ratio of 1:1:1, and aseptically culture to obtain the bean curd base;

[0024] (3) Salt pickling: take the tofu curd base obtained in step (2), put it into a pickling device, and sprinkle salt layer by layer to obtain the bean curd base;

[0025] (4) Post-fermentation: put the fermented bean curd salt base obtained in step (3) into a special container, pour the seasoning liquid containing yeast into the bottle, and carry out post-fermentation;

[0026] (5) Packaging and sterilizing the fermented be...

Embodiment 2

[0027] Embodiment 2 A kind of preparation method of multi-strain coupling fermented konjac fermented bean curd, concrete steps are as follows:

[0028] (1) Production of bean curd base: take good quality soybeans, wash them clean, remove impurities, then soak, refine, filter and boil the pulp to make tofu base. Mannooligosaccharides;

[0029] (2) Pre-fermentation: Inoculate 1% of the mixed Mucor Mucor, Actinomyces Mucor and Rhizopus sinensis into the bean curd base at a volume ratio of 5:5:1, and aseptically culture to obtain the bean curd base;

[0030] (3) Salt pickling: take the tofu curd base obtained in step (2), put it into a pickling device, and sprinkle salt layer by layer to obtain the bean curd base;

[0031] (4) Post-fermentation: put the fermented bean curd salt base obtained in step (3) into a special container, pour the seasoning liquid containing yeast into the bottle, and carry out post-fermentation;

[0032] (5) Packaging and sterilizing the fermented bean c...

Embodiment 3

[0033] Embodiment 3 A kind of preparation method of multi-strain coupling fermented konjac fermented bean curd, concrete steps are as follows:

[0034] (1) Production of bean curd base: Take good quality soybeans, wash them clean, remove impurities, then soak, refine, filter and boil the pulp to make tofu base. When ordering milk, add konjac grape Mannooligosaccharides;

[0035] (2) Pre-fermentation: Inoculate 0.5% of the mixed Mucor, Mucor, Actinomyces and Rhizopus according to the volume ratio of 2:2:1 into the bean curd base, and aseptically culture to obtain the bean curd base;

[0036] (3) Salt pickling: take the tofu curd base obtained in step (2), put it into a pickling device, and sprinkle salt layer by layer to obtain the bean curd base;

[0037] (4) Post-fermentation: put the fermented bean curd salt base obtained in step (3) into a special container, pour the seasoning liquid containing yeast into the bottle, and carry out post-fermentation;

[0038] (5) Packaging...

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Abstract

The present invention discloses a preparation method of multi-microorganism coupling fermented konjac bean curds. The method comprises the following steps: a certain ratio of mixed mucor (mucor wutungkiao, actinomucor elegans and rhizopus chinensis) is mainly used to conduct fermentation of konjac bean curds, the mixed mucor is screened suitable microorganism flora for optimizing the coupling symbiotic fermentation and prepared by mixing the mucor wutungkiao, actinomucor elegans and rhizopus chinensis at a volume ratio of (1-5):(1-5):1, an inoculation amount is 0.5%-1.5%, and packaging and sterilization are conducted to obtain the products. The method shortens the fermentation cycles of the fermented bean curd products, at the same time also improves the product quality and nutritional health care and economic values, and can be more widely applied.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a fermentation preparation method using tofu as a raw material. Background technique [0002] Fermented bean curd is also known as fermented bean curd, fermented bean curd with sauce, moldy bean curd, etc. in different parts of China. In addition, fermented bean curd has a long history in China. As early as the fifth century AD, ancient books in the Northern Wei Dynasty recorded related preparation methods of fermented bean curd. Fermented bean curd is mainly made of soybeans, first prepared into tofu, and then fermented by microorganisms. However, during the fermentation process, fermented bean curd increases the digestibility and biological value of soybeans due to the metabolism of microorganisms. [0003] Konjac, also known as grinding taro, is a perennial herbaceous plant in the Araceae family, and it was also called demon taro in ancient China. Konjac ...

Claims

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Application Information

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IPC IPC(8): A23C20/02A23L11/45A23L11/50
CPCA23C20/025
Inventor 曹约泽汪超李震刘璐
Owner 湖北顺溪生物食品股份有限公司
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