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Method for inoculating fermented bean curd blank

A blank and fermented bean curd technology, which is applied in the field of food processing, can solve the problems of poor inoculation uniformity and affecting product quality, and achieve the effects of reducing dosage, improving production efficiency, and improving uniformity

Inactive Publication Date: 2019-08-06
ZHEJIANG UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, fermented bean curd is mainly inoculated by spray inoculation, and the uniformity of inoculation is poor.
Seriously affected the quality of the product

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] The cultured mucormycetes were prepared into 10 5 Bacteria liquid per mL is pumped into the diversion tank of the water curtain device, the switch of the diversion tank is turned on to form a water curtain, and the blank to be inoculated passes through the water curtain at a constant speed of 30cm / min, and the flow rate of the water curtain is 10 L / min, the outflowing bacterial suspension is collected and then pumped back to the diversion tank for reuse to save the bacterial suspension.

Embodiment 2

[0022] The cultured mucormycetes were prepared into 10 10 / mL bacterial liquid, pumped into the diversion tank of the water curtain device, and turned on the switch of the diversion tank to form a water curtain. Let the blank to be inoculated pass through the water curtain at a constant speed of 100cm / min. The flow rate of the water curtain is 0.5 liters per minute, and the outflowing bacterial suspension is collected and then pumped back to the diversion tank for reuse to save the bacterial suspension.

Embodiment 3

[0024] The cultured mucormycetes were prepared into 10 15 Each / mL bacterial liquid is pumped into the diversion tank of the water curtain device, and the switch of the diversion tank is turned on to form a water curtain. Let the blank to be inoculated pass through the water curtain at a constant speed of 50 cm / min, and the flow rate of the water curtain is 6 liters / min. The outflowing bacterial suspension is collected and then pumped back to the diversion tank for reuse to save the bacterial suspension.

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PUM

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Abstract

The invention discloses a method for inoculating a fermented bean curd blank, which comprises the following steps of: (1) arranging the cultivated mucormycosis into a bacterial suspension; (2) forminga water curtain by the bacterial suspension; and (3) passing the fermented bean curd blank to-be-inoculated through the water curtain at a uniform speed to complete the inoculation of the blank. Themethod adopts a water curtain showering method, the blank to-be-inoculated passes through the water curtain composed of a mucor spore suspension, the spore liquid can uniformly cover the surface of the blank when the blank passes through the water curtain, and the uniformity of the inoculation can be improved.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a method for inoculating fermented bean curd blanks. Background technique [0002] Fermented bean curd is a condiment made from fermented, pickled and post-cooked tofu. For example, the Chinese invention patent application whose publication number is CN107751399A discloses a kind of fermented bean curd production process. The invention follows the steps of soaking, refining, boiling and ordering, making dry billet, pre-fermentation, salting billet, blending brine, bottling, post-fermentation and the like. [0003] Fermentation is an important process link, the quality of fermentation directly determines the quality of the product, and the quality of fermentation has a lot to do with inoculation. Only when a certain amount of mucormycetes spores are inoculated on the surface of tofu, and the inoculation is even, can a layer of mucormycetes grow uniformly on the surface of tofu, wh...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C20/02C12N1/14C12R1/785A23L11/45A23L11/50
CPCA23C20/025C12N1/14
Inventor 尹源明丁甜刘东红叶兴乾谢小本潘一彪
Owner ZHEJIANG UNIV