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Production technology of okra fermented bean curds

A production process and technology of fermented bean curd, applied in the field of production process of okra fermented bean curd, can solve the problem of insufficient nutrition of fermented bean curd, achieve the effects of adjusting the balance of intestinal flora, prolonging the shelf life, and improving the flavor of natto

Inactive Publication Date: 2017-11-10
马浩文
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] In order to solve the defect that the fermented bean curd existing in the prior art is delicious but not nutritious enough, the present invention provides a production process of okra fermented bean curd

Method used

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Examples

Experimental program
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Embodiment

[0028] A kind of production technology of okra fermented bean curd, comprises the following steps:

[0029] 1. Selection of materials: Northeast China produces high-quality soybeans with full beans and uniform size; all raw materials can only be put into production after passing the inspection;

[0030] 2. Pulping

[0031] 1) Soaking Send the beans to a stainless steel pool for soaking, and soak until the volume increases by 1.8 times after absorbing water and swelling;

[0032] At the beginning of soaking, the volume ratio of beans to water is 1:3.5-4.0, and the water level is 3-5 cm higher than the beans after soaking. Soaking time 16-20 hours in winter, 12-14 hours in spring and autumn, about 8-10 hours in summer;

[0033] 2) Refining The beans are separated and refined three times; the more thoroughly the soybeans are crushed, the easier the protein is to dissolve;

[0034] 3), filter the slurry to separate the bean dregs in the bean paste, and control the protein resid...

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PUM

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Abstract

The invention relates to okra fermented bean curds which are obtained by fermentation of bacillus natto. A fermentation method is strictly controlled, and in later-stage fermentation, and okra juice is added, so that the flavor of the natto is improved, unique fragrance is formed, and the problem that natto foods are not liable to accept by Chinese consumers is solved. The okra fermented bean curds are rich in natto viable bacteria and various functional factors such as nattokinase, natto isoflavones, Zaoqingsu and vitamin K2, not only can regulate the balance of microbial population of intestinal tracts, but also have the function of thrombolysis, and are free from any additives. The shelf life of the fermented bean curds is prolonged.

Description

technical field [0001] The invention belongs to the technical field of food processing, in particular to a production process of okra fermented bean curd. Background technique [0002] Fermented bean curd is a soy product fermented by microorganisms invented and created in my country. It has high protein content and rich nutrition. It is a national characteristic product developed and evolved on the basis of tofu. Fermented bean curd has a huge consumer market in my country. From the north to the south, there are a variety of special fermented bean curds, with different fermentation processes, flavors, shapes, and eating methods, and are widely loved by consumers. Secondly, fermented bean curd is derived from soybeans, and its ingredients are similar to tofu, and after being fermented by various microorganisms, its nutrition and function are higher than those of soybeans and tofu. Fermented bean curd not only retains the nutrients in soybeans, eliminates the beany smell of ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C20/02A23L11/45A23L11/50
CPCA23C20/025
Inventor 马浩文
Owner 马浩文
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