Method for preparing fermented bean curd by lactobacillus casei
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A technology of Lactobacillus casei and tofu, applied to Lactobacillus, bacteria used in food preparation, dairy products, etc., can solve problems such as difficult standardization of processes and complex microbial flora
Inactive Publication Date: 2018-12-18
NORTHEAST AGRICULTURAL UNIVERSITY
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[0005] Some studies have also found that physalis tofu has a delicate texture and a light and sweet taste,
Method used
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Embodiment 1
[0016] The making of embodiment 1 fermented bean curd
[0017] 1. Preparation of strains Lactobacillus casei, which is commonly used in fermenting soybean products, was selected for the following experimental operations.
[0018] 2. Prepare and sterilize the strain activation medium in step 1: the MRS medium is used for the activation and cultivation of Lactobacillus casei, and it is autoclaved at 121° C. for 15 minutes, and it is used for later use.
[0019] 3. Activation and subculture of bacterial strains: Inoculate the frozen bacterial classification in step 1 into the liquid medium of step 2 at an inoculum size of 4%, cultivate at 37° C. for 12 hours, subculture twice, and obtain culture solution for subsequent use.
[0020] 4. Preparation of soybean milk: Grind soybeans and water at a medium speed for 1 minute at a ratio of 1:5, filter through a 100-mesh sieve, and sterilize by autoclaving at 115°C for 10 minutes for later use.
[0021] 5. Preparation of fermented soymi...
Embodiment 2
[0023] The making of embodiment 2 fermented tofu
[0024] 1. Preparation of strains Lactobacillus casei, which is commonly used in fermenting soybean products, was selected for the following experimental operations.
[0025] 2. Prepare and sterilize the strain activation medium in step 1: the MRS medium is used for the activation and cultivation of Lactobacillus casei, and it is autoclaved at 121° C. for 15 minutes, and it is used for later use.
[0026] 3. Activation and subculture of bacterial strains: inoculate the frozen bacterial classification in step 1 into the liquid medium of step 2 with an inoculum size of 4%, cultivate at 37° C. for 12 hours, subculture 3 times, and obtain culture solution for subsequent use.
[0027] 4. Preparation of soybean milk: Grind soybeans and water at a medium speed for 3 minutes at a ratio of 1:5, filter through a 100-mesh sieve, autoclave at 115°C for 10 minutes, and set aside.
[0028] 5. Preparation of fermented soymilk: take 2% bacter...
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Abstract
The invention provides a preparation method of novel bean curd, namely, lactobacillus fermented bean curd. The method comprises the steps as follows: preparation of soybean milk; preparation of a bacterial liquid; subculture of lactobacillus on an MRS culture medium for 2-3 times; preparation of a coagulator; boiling of the soybean milk at 115 DEG C for 10 min; bean curd fermentation: inoculatingthe soybean milk with the bacterial liquid for fermentation at 37 DEG C for 4 h; curding: heating the fermented bean curd to 80 DEG C, adding the coagulator and keeping the temperature; press forming;and packaging. In the method, lactobacillus and magnesium chloride are combined to be used as the coagulator of the fermented bean curd, protein can be degraded, the bean curd is easier to absorb bythe human body, and the bean curd has firmer texture due to adoption of a salt coagulator. Compared with the prior art, the method reduces use of the coagulator. The bean curd preparation method is simple and feasible, and the bean curd has good nutrients and flavor. The anti-nutritional factors in the bean curd prepared by the method are reduced to the greatest extent, new nutrient substances canbe produced in the fermentation process, and the nutritional function and sensory characteristic are significantly improved.
Description
technical field [0001] The invention belongs to food protein processing technology, in particular to a method for preparing tofu by fermenting soybean milk with Lactobacillus casei. Background technique [0002] The promotion of soybean protein lies in its excellent functional properties and rich nutritional properties. Soybean protein is a plant-derived protein with high protein content, mostly high-quality protein, reasonable essential amino acids, high nutritional value, and easy absorption. Plant-derived protein does not contain cholesterol in common meat proteins, which is more in line with people's nutritional and health needs. Therefore, it is favored by scientists, and it is also called "plant meat". Tofu is rich in nutrients, which makes soybean protein easy to digest and absorb. Using a coagulant to coagulate tofu is an important step in the tofu making process. [0003] At present, coagulants are divided into three types: salt coagulants, acid coagulants and en...
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