Oleanolic acid enriched flavored functional fermented bean curd and preparation method thereof

A technology of oleanolic acid and fermented bean curd, which is applied in the field of food processing, can solve the problems of high-content preservation and restricted fermented bean curd, etc., and achieve the effects of reducing entrapment, lowering blood sugar, and having a unique ester fragrance.

Inactive Publication Date: 2018-11-06
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

Relevant researchers have paid great attention to the fine processing of fermented bean curd, but the control of the precise active ingredients of functional fermented bean curd during the fermentation process and the preservation of high-content products are still important issues that limit the development of fermented bean curd industry

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] A preparation method of flavored functional fermented bean curd rich in oleanolic acid, the steps are as follows:

[0020] A. Pick and wash the rhizomes of akebia that are free from mildew and are more than three years old, soak for 3 hours at 25°C, cut into cubes and break, add two parts of hydrocolloid mill based on the weight of akebia, repeatedly refine pulp, and filter , to obtain the rhizome juice of Akebia, put it in refrigerated at 1°C for later use; pick the fruit of Akebia without rot, peel and remove the seeds, take the pulp and whip it into a pulp;

[0021] B. Pick the whole soybeans, remove the shells and wash them, soak them at 15°C for 12 hours, take out the soybeans and drain them, add step (1) to refrigerate the Akebia rhizome juice for grinding , filter, cook the pulp, add the fruit pulp of Akebia akebia according to the weight ratio of soybean milk and pulp of 1:1 when ordering pulp, and make tofu milk base;

[0022] C, pre-fermentation: get mixed st...

Embodiment 2

[0028] A preparation method of flavored functional fermented bean curd rich in oleanolic acid, the steps are as follows:

[0029] A. Pick and wash the rhizomes of akebia that are free from mildew and more than three years old, soak for 5 hours at 30°C, cut into cubes and break, add two parts of hydrocolloid mill based on the weight of akebia, repeatedly refine pulp, and filter , to obtain the rhizome juice of Akebia, put it in refrigerated at 10°C for later use; pick the fruit of Akebia without rot, peel and remove the seeds, take the pulp and whip into a pulp;

[0030] B. Pick the whole soybeans, remove the shells and wash them, soak them at 30°C for 25 hours, take out the soybeans and drain them, and add step (1) Refrigerate the Akebia rhizome juice for later use , filter, cook the pulp, add the fruit pulp of Akebia akebia according to the weight ratio of soybean milk to pulp of 2:1 when ordering pulp, and make tofu milk base;

[0031] C, pre-fermentation: get mixed strains...

Embodiment 3

[0037] A preparation method of flavored functional fermented bean curd rich in oleanolic acid, the steps are as follows:

[0038] A. Pick and wash the rhizomes of akebia that are free from mildew and are more than three years old, soak them at 27.5°C for 4 hours, cut into cubes and break them into pieces, add two parts of hydrocolloid mill based on the weight of akebia, repeatedly refine the pulp, and filter , to obtain the rhizome juice of Akebia, put it in the refrigerator at 5°C for later use; pick the fruit of Akebia without rot, peel and remove the seeds, and take the pulp and whip it into a pulp;

[0039] B. Pick the whole soybeans, remove the shells and wash them, soak them at 22.5°C for 18.5 hours, take out the soybeans and drain them, and add step (1) Refrigerate and grind the Akebia rhizome juice for later use Pulp, filter, cook the pulp, add the pulp of Akebia akebia according to the weight ratio of soybean milk to pulp of 1.5:1 when ordering pulp, and make tofu mil...

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PUM

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Abstract

The present invention provides an oleanolic acid enriched flavored functional fermented bean curd and a preparation method thereof. The preparation method comprises the following steps: (1) rhizomes of akebia quinata of three years or more are used to prepare into akebia quinata rhizome juice; the akebia quinata rhizome juice is refrigerated for a standby application; and akebia quinata fruit fleshes are stirred and beaten into fruit slurry; (2) whole soybeans are selected; the selected soybeans are shelled; the shelled soybeans are soaked; the soaked soybeans are drained; the akebia quinata rhizome juice at a certain weight ratio is added; filtering and slurry boiling are conducted; and during curdling, the fruit slurry at a certain weight ratio is added to prepare fermented bean curd bases; (3) mixed micro-organisms containing mucor and monascus are taken to be inoculated into the fermented bean curd bases; the fermented bean curd bases are subjected to aseptic culture; the culturedfermented bean curd bases are put into a pickling device; salt bases are prepared; and inoculum containing yeasts is poured into the pickling device for fermentation; and (4) a flavoring agent is added into the fermented bean curd after the fermentation; and high-temperature sterilizing and sub-packaging are conducted to obtain a finished product. The flavored functional fermented bean curd is sticky, refreshing and moist in mouthfeel, unique in ester fragrance, rich in flavor and improved in health-care functions, and has an oleanolic acid content of more than 0.15g/100g, an organic acid content of more than 1.0g/100g and a Vc content of more than 30mg/100g.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a flavor-functional fermented bean curd rich in oleanolic acid and a preparation method thereof. Background technique [0002] Fermented bean curd is also called "bean curd", "southern milk" or "cat milk" depending on the place. Fermented bean curd is a secondary processed soy food. It is a famous fermented condiment with ethnic characteristics in my country. It is a common side dish for Chinese people or used for cooking. According to historical records, as early as the 5th century A.D. in the ancient books of the Wei Dynasty, there were records of the production process of fermented bean curd. In the Ming Dynasty, a large amount of fermented bean curd was processed in my country. Today, fermented bean curd has grown into a fermented food with modern technology. During the production of fermented bean curd, it has been fermented by mold, so that the digestion and absorption rate ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C20/02A23L11/45A23L11/50
CPCA23C20/025A23C2240/15
Inventor 汪超曹约泽李冬生李斌李震郭慧琳
Owner 湖北顺溪生物食品股份有限公司
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