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Preparation method of fermented bean curd powder

A technology of fermented bean curd and bacterial strains, which is applied in food science, food preservation, food ingredients as taste improvers, etc., can solve the problems of long preparation cycle and complicated process of fermented bean curd powder, and achieve the advantages of short preparation cycle, repeated fermentation, and enhanced flavor Effect

Inactive Publication Date: 2018-10-12
FOSHAN SHIRUI LEADING MATERIAL RES INST GENERAL PARTNERSHIP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The purpose of the present invention is to provide a kind of preparation method of fermented bean curd powder, solve the problems such as the present fermented bean curd powder preparation period is long, process is complicated

Method used

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  • Preparation method of fermented bean curd powder
  • Preparation method of fermented bean curd powder
  • Preparation method of fermented bean curd powder

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] A) (1) disinfection, aseptic treatment of the production environment;

[0028] (2) billet making, adopt acid water method, automation equipment to make bean billet;

[0029] (3) For pre-fermentation, spray the enlarged cultured Yazhi radioactive Mucor As3.2778 strain on the fermentation plate, place the bean base cooled to room temperature on the fermentation plate, and spray the expanded cultured Yazhi evenly on the bean base. Mucor radioactive As3.2778 strain, the amount of strain used is 0.2wt% of the mass of bean dregs; fermented at normal pressure and 15°C for 3 days to obtain mold dregs;

[0030] B) (1) add the salt of 3wt% of the quality of mold and 0.5wt% of the quality of mold, 50 ° of white wine and the aroma yeast of 1.5wt% of the quality of inoculated bean dough to carry out post-fermentation in the mold base, and at the same time Add seasoning and ferment for 4 days. The fermentation conditions are as follows: the temperature is 25°C, the humidity is 80%, ...

Embodiment 2

[0035] A) (1) disinfection, aseptic treatment of the production environment;

[0036] (2) billet making, adopt acid water method, automation equipment to make bean billet;

[0037] (3) For pre-fermentation, spray the enlarged cultured Yazhi radioactive Mucor As3.2778 strain on the fermentation plate, place the bean base cooled to room temperature on the fermentation plate, and spray the expanded cultured Yazhi evenly on the bean base. Mucor radioactive As3.2778 strain, the amount of strain used is 0.3wt% of the mass of bean dregs; fermented at normal pressure and 18°C ​​for 4 days to obtain mold dregs;

[0038] B) (1) add the 4wt% salt of mold quality and the 0.8wt% of mold quality, the white wine of 53 ° and inoculate 1.8wt% of bean dough quality in mold base to carry out post-fermentation, simultaneously Add seasoning and ferment for 4.5 days. The fermentation conditions are as follows: temperature is 30°C, humidity is 85%, and mature fermented bean curd rich in aroma and f...

Embodiment 3

[0043] A) (1) disinfection, aseptic treatment of the production environment;

[0044] (2) billet making, adopt acid water method, automation equipment to make bean billet;

[0045] (3) For pre-fermentation, spray the enlarged cultured Yazhi radioactive Mucor As3.2778 strain on the fermentation plate, place the bean base cooled to room temperature on the fermentation plate, and spray the expanded cultured Yazhi evenly on the bean base. Mucor radioactive As3.2778 strain, the amount of strain used is 0.4wt% of the mass of bean dregs; fermented at normal pressure and 20°C for 5 days to obtain mold dregs;

[0046] B) (1) Add 5wt% of salt and 1.2wt% of mold quality, 60° white wine and 2wt% of inoculated bean dough quality into mold base to carry out post-fermentation, and add The seasoning is fermented for 5 days, and the fermentation conditions are as follows: the temperature is 35°C, and the humidity is 90%, to obtain mature fermented bean curd rich in aroma and flavor substances...

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Abstract

The present invention relates to the technical field of seasoning products and particularly discloses a preparation method of fermented bean curd powder. The preparation method comprises the followingsteps: A) pre-fermentation is conducted: an expandedly cultured actinomucor elegans As3.2778 strain is sprayed on a fermentation plate; soybean bases cooled to room temperature are placed on the fermentation plate; the expandedly cultured actinomucor elegans As3.2778 strain is evenly sprayed on the upper surfaces of the soybean bases; and fermentation is conducted at a temperature condition of 15-20 DEG C for 3-5 days to obtain mold bases; B) a small amount of edible salt and baijiu are added in the mold bases; and an inoculation of aroma-producing yeasts is conducted for post-fermentation; at the same time, seasoning materials are added; and the fermentation is conducted for 4-5 days to obtain mature fermented bean curd rich in fragrances and flavoring materials; and C) the fermented bean curd sauce is vacuum freeze-dried; and after the drying, the fermented bean curd is put into an ultrafine crushing machine to be crushed to obtain flavored fermented bean curd powder rich in edibleactive mucor, active yeasts and lactic acid bacteria. The soybean bases in the preparation technology of the fermented bean curd powder are subjected to the twice multi-micro-organism fermentation before and after. The prepared fermented bean curd powder is rich in taste, mellow in mouthfeel, short in preparation cycle, less in infectious micro-organisms and long in shelf life.

Description

technical field [0001] The invention relates to the technical field of condiments, in particular to a preparation method of fermented bean curd powder. Background technique [0002] Fermented bean curd is rich in nutrients, with a protein content of 15-20%. It contains a large amount of amino acids and peptides. Microorganisms synthesize vitamin B12, which is not found in general plant foods. Vegetarians often eat fermented bean curd to prevent pernicious anemia. The content of vitamin B group in fermented bean curd is very rich. Regular consumption can supplement vitamin B12 and prevent senile dementia; therefore, it can increase appetite and help digestion; because microorganisms decompose phytic acid in beans, the original absorption rate of soybeans is very low. Low iron, zinc and other minerals are more easily absorbed by the body. Sufu also contains minerals such as calcium and phosphorus. [0003] Fermented bean curd is not only a good tableware, but also a good sea...

Claims

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Application Information

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IPC IPC(8): A23L27/24A23L3/3571
CPCA23L3/3571A23L27/24A23V2002/00A23V2200/16A23V2200/14A23V2200/15
Inventor 不公告发明人
Owner FOSHAN SHIRUI LEADING MATERIAL RES INST GENERAL PARTNERSHIP
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