Preparation method of natural non-toxic fresh keeping agent for bean curds

Abstract

The invention discloses a preparation method of a natural non-toxic fresh keeping agent for bean curds, and belongs to the technical field of preparation of fresh keeping agents. The preparation method disclosed by the invention comprises the following steps of after homogenizing oyster meat, performing enzymolysis so that oyster protein is degraded into micromolecular peptide having oxidation resistance effects; then mixing tomatoes with onions and the like to obtain a mixture, squeezing juice from the mixture to obtain fruit-vegetable juice, and inoculating the obtained fruit-vegetable juice with streptococcus thermophilus for performing fermentation so that ingredients capable of resisting harmful bacteria are produced, and antibacterial ingredients in fruits and vegetables are released; and finally uniformly mixing tea saponin as a surfactant, with sodium alginate as a film forming addition agent, and propolis as an auxiliary bactericide so as to obtain the natural non-toxic fresh keeping agent for bean curds. According to the preparation method disclosed by the invention, enzymolysis and fermentation products of natural animals and plants are used as raw materials, so that the natural non-toxic fresh keeping agent has good effects of restraining putrefying bacteria in the bean curds and has good film forming properties; and nutrient substances in the bean curds can be isolated from air or microorganisms, the oxidation and the infection of the bean curds are further delayed, the problems that a conventional fresh keeping agent for the bean curds influences the mouth feel of the bean curds and is harmful to human bodies is solved, and the natural non-toxic fresh keeping agent is an ideal natural fresh keeping agent for the bean curds.

Description

technical field [0001] The invention discloses a preparation method of a natural non-toxic tofu preservative and belongs to the technical field of preservative preparation. Background technique [0002] Tofu is a traditional soybean food in my country. It is favored by people all over the country and even the world because of its rich nutrition, special medicinal and health functions. Traditional tofu mainly includes brine tofu, gypsum tofu, and lactone tofu, each with its own unique characteristics. However, nutrient-rich tofu is easily infected by microorganisms, which seriously affects the circulation of tofu products and restricts industrialized large-scale production. Therefore, its commodity shelf life and its hygiene and safety have also received increasing attention from the society. At present, the commonly used fresh-keeping measures mainly include the following: [0003] (1) Apply food preservatives to keep fresh. Chemical preservatives are cheap, and the chemical...

AI Technical Summary

Problems solved by technology

[0005] The technical problem mainly solved by the present invention is: aiming at the problem that traditional tofu preservatives are mostly chemical preservatives, which make the taste of tofu worse after use, cause gastrointestinal discomfort to the human body, and pose potential safety hazards to the human body, a natural non-toxic tofu fresh-keeping agent is provided. The preparation method of the agent, the present invention first homogenizes the oyster meat and then enzymatically hydrolyzes, so that the oyster protein is degraded into a small molecular peptide with anti-oxidation effect, and then uses tomatoes, onions, etc. to mix and squeeze the juice, and inoculate the obtained fruit and vegetable juice with Streptococcus thermophilus Fermentation produces ingredients that can resist harmful bacteria, and releases antibacterial ingredients in fruits and vegetables. Finally, tea saponin is used as a surfactant, sodium alginate is used as a film-forming auxiliary agent, and propolis is used as an auxiliary bactericide. After mixing evenly, the natural Non-toxic tofu preservative

The invention uses natural animal and plant enzymatic hydrolysis and fermentation products as raw materials, has a strong inhibitory effect on spoilage bacteria and pathogenic bacteria in tofu, and has good film-forming properties, and can isolate nutrients in tofu from air or microorganisms. It further delays the oxidation and infection of tofu, and solves the problem that traditional tofu preservatives affect the taste of tofu and is harmful to the human body. It is an ideal natural tofu preservative