Green pepper fermented bean curd and preparation method thereof

A green pepper mildew tofu and tofu technology, which is applied in the field of bean products processing, can solve the problems of low toxicity and side effects of fermented bean curd, affect the taste and smell of fermented bean curd, and achieve the effects of improving emulsification stability, improving cellulose refinement, and improving hydrophobicity

Inactive Publication Date: 2018-12-07
余庆县农家人绿色食品开发有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] At present, there is no literature report on the use of green peppers to produce fermented bean curd. At the same time, the health-care fermented bean curd in the prior art is made of Chinese herbal medicines, which not only affects the taste and smell of fermented bean curd, but also easily causes low toxicity and side effects of fermented bean curd. Therefore, green peppers are used to make fermented bean curd. Moldy tofu, providing a green and safe health care moldy tofu has development prospects

Method used

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  • Green pepper fermented bean curd and preparation method thereof
  • Green pepper fermented bean curd and preparation method thereof

Examples

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Effect test

Embodiment 1

[0019] This embodiment provides a green pepper mildew tofu, raw materials include: tofu 10.5kg, white wine 1.3kg, green pepper 0.8kg, Chinese prickly ash 0.3kg, additive 0.18kg, wherein, the additive includes: passion fruit juice 0.7kg, tamarind gum 0.8kg, guava juice 1.0kg, Aspergillus niger 0.11kg, Mucor mold 0.18kg;

[0020] The passion fruit juice is obtained by placing the passion fruit pulp in a juice extractor;

[0021] The guava juice is obtained by cutting the guava into pieces, heating it to a material temperature of 52° C., and then placing it in a juice extractor to extract the juice.

Embodiment 2

[0023] This embodiment provides a green pepper mildew tofu. The raw materials include: 9.5kg of tofu, 0.8kg of white wine, 0.4kg of green pepper, 0.1kg of Chinese prickly ash, and 0.09kg of additives, wherein the additives include: 0.2kg of passion fruit juice, tamarind gum 0.5kg, guava juice 0.7kg, Aspergillus niger 0.06kg, Mucor 0.1kg;

[0024] The passion fruit juice is obtained by placing the passion fruit pulp in a juice extractor;

[0025] The guava juice is obtained by cutting the guava into pieces, heating it to a material temperature of 48° C., and then placing it in a juice extractor to extract the juice.

Embodiment 3

[0027] This embodiment provides a green pepper mildew tofu, raw materials include: 10.0kg tofu, 1.0kg white wine, 0.4kg green pepper, 0.2kg Chinese prickly ash, 0.13kg of additives, wherein the additives include: 0.5kg of passion fruit juice, tamarind gum 0.7kg, guava juice 0.9kg, Aspergillus niger 0.08kg, Mucor mold 0.14kg;

[0028] The passion fruit juice is obtained by placing the passion fruit pulp in a juice extractor;

[0029] The guava juice is obtained by cutting the guava into pieces, heating it to a material temperature of 50° C., and then placing it in a juice extractor to extract the juice.

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Abstract

The invention belongs to the technical field of bean product processing, and particularly relates to a green pepper fermented bean curd and a preparation method thereof. Raw materials include bean curds, liquor, green peppers, pricklyash peels and additives. The additives include: passion fruit juice, tamarind gum, guava juice, aspergillus niger and mucor. By using the preparation method, vitaminC, capsaicin and other nutrient components in the green peppers and health care components in the liquor are fully permeated into the bean curds, thus enhancing the health care effects of strengthening the stomach and promoting digestion and resisting cancer and expelling toxins; the refinement situation of cellulose is improved, thereby further improving the elasticity and hardness of the bean curds; the content of biogenic amines in the fermented bean curd is reduced, and the speed of protein enzymolysis is controlled, thus avoiding the production of the biogenic amines caused by incompleteenzymolysis of nitrogenous compounds; the mouthfeel and taste of the fermented bean curd are improved; living contaminants are prevented; the retention rate of volatile flavor substances is improved;and the emulsification stability is improved.

Description

technical field [0001] The invention relates to the technical field of bean product processing, in particular to green pepper mold tofu and a preparation method thereof. Background technique [0002] Green peppers are rich in vitamin C, and its vitamin C content is 7-15 times that of tomatoes. Its taste can stimulate saliva secretion. The capsaicin contained in it can increase appetite, help digestion, prevent constipation, and prevent scurvy. It has an auxiliary therapeutic effect on bleeding gums, anemia, and fragile blood vessels. [0003] Fermented bean curd is made by fermenting tofu with Mucor or Rhizopus. It is a common side dish and condiment. Its protein content reaches 15%-20%, and it is also rich in calcium. The fermented bean curd is combined with the action of microbial enzymes and technology. The fermented bean curd not only contains soybean nutrients, but also does not have trypsin inhibitors, hemolysin, water-soluble protein and free amino acids that are har...

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 罗兴贵王志平
Owner 余庆县农家人绿色食品开发有限公司
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