Mutation screening method of Mucor sufu strain, fermented bean curd, and production method of fermented bean curd

Abstract

The invention relates to a mutation screening method of Mucor sufu strain, fermented bean curd and a production method of the fermented bean curd. The screening method comprises the following steps: preparing a strain suspension from mucor strains to be selected; carrying out ultraviolet mutation operation on the strain suspension; preliminarily culturing the ultraviolet mutated strain suspension with a medium to obtain a mucor strain colony; respectively simultaneously carrying out high temperature screening culture operation and low temperature screening culture operation on the mucor strain colony; judging whether the mucor strain colony subjected to the high temperature screening culture operation accords with a high-temperature preset spore production condition or not; judging whether the mucor strain colony subjected to the low temperature screening culture operation accords with a low-temperature preset spore production condition or not; and selecting the mucor strain colony as the Mucor sufu strain if the mucor strain colonies accord with the conditions. The screening method allows the mutated strain to generate few spores in the fermented bean curd production process, reduce glass crystals in the fermented bean curd, and improves the quality of the fermented bean curd.

Description

technical field [0001] The invention relates to the technical field of fermented bean curd production, in particular to a mutagenesis screening method for fermented bean curd Mucor, fermented bean curd and a production method thereof. Background technique [0002] Fermented bean curd, also known as fermented bean curd, is a characteristic traditional folk delicacy that has been passed down in China for thousands of years. An enduring delicacy. [0003] At present, fermented bean curd is produced all over our country. Although they have different sizes, different ingredients and various names, their production principles are mostly the same. First, soybeans are made into tofu, and then the compact is cut into small pieces, placed in a wooden box and then fermented with Rhizopus or Mucor with strong protease activity. The unique flavor of fermented bean curd comes from fermentation formed during storage. [0004] However, the existing fermented bean curd production is prone...

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Problems solved by technology

[0004] However, the existing fermented bean curd production tends to produce more glass crystals, which will seriously affect the quality of fermented bean curd, making the taste of fermented bean curd worse

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