Method for preparing red and square probiotic fermented bean curds by using bean dregs as raw material

A technology of probiotics and bean dregs, applied in the field of fermented food, can solve the problems of rough texture, environmental pollution, and poor formability of fermented bean curd, and achieve the effects of increasing value, increasing protein digestibility, and improving taste

Pending Publication Date: 2020-02-21
NORTHEAST AGRICULTURAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Yellow pulp water is discharged and causes environmental pollution
Directly using bean dregs as raw material to

Method used

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  • Method for preparing red and square probiotic fermented bean curds by using bean dregs as raw material

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Experimental program
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Effect test

specific Embodiment approach 1

[0029] A method for preparing fermented fermented bean curd with bean dregs as raw material, comprising the steps of:

[0030] Step 1: using a drum centrifuge to dehydrate the bean dregs, the rotating speed of the drum is 3700-4000 rpm, the dehydration time is 15-20 minutes, and the water content of the bean dregs after dehydration is 21%-25%;

[0031] Step 2: Extruding and expanding the dehydrated bean dregs to obtain expanded materials, the screw speed of the extruder is 330-350 rpm, and the extrusion temperature is 150-170°C;

[0032] Step 3: The puffed material is coarsely pulverized by a high-speed pulverizer, passed through a 50-mesh sieve to obtain a coarse powder of bean dregs, and then the coarse powder of bean dregs is ultrafinely pulverized by a low-temperature ultrafine pulverizer to obtain an ultrafine pulverized bean dregs powder, and the pulverization time is 15 to 20 minutes; the temperature of the low-temperature ultrafine pulverizer for ultrafine pulverizatio...

Embodiment 1

[0044] A method for preparing fermented fermented bean curd with bean dregs as raw material, comprising the steps of:

[0045] Step 1: using a drum dehydration device to dehydrate the bean dregs, the rotating speed of the drum is 3700 rpm, the dehydration time is 15 minutes, and the water content of the bean dregs after dehydration is 25%;

[0046] Step 2: Extruding and expanding the dehydrated bean dregs to obtain expanded materials, the screw speed of the extruder is 330 rpm, and the extrusion temperature is 150°C;

[0047] Step 3: The puffed material is coarsely crushed with a high-speed pulverizer, passed through a 40-mesh sieve to obtain coarse bean dregs powder, and then ultrafinely pulverized the bean dregs coarse powder with a low-temperature ultrafine pulverizer to obtain ultrafine pulverized bean dregs powder, and the time for ultrafine pulverization It was 15 minutes; the temperature at which the low-temperature ultrafine pulverizer carried out ultrafine pulverizati...

Embodiment 2

[0055] A method for preparing fermented fermented bean curd with bean dregs as raw material, comprising the steps of:

[0056] Step 1: using a drum dehydration device to dehydrate the bean dregs, the rotating speed of the drum is 3900 rpm, the dehydration time is 17 minutes, and the water content of the bean dregs after dehydration is 23%;

[0057] Step 2: Extruding and expanding the dehydrated bean dregs to obtain expanded materials, the screw speed of the extruder is 340 rpm, and the extrusion temperature is 160°C;

[0058] Step 3: The puffed material is coarsely crushed with a high-speed pulverizer, passed through a 50-mesh sieve to obtain coarse bean dregs powder, and then ultrafinely pulverized the bean dregs coarse powder with a low-temperature ultrafine pulverizer to obtain ultrafine pulverized bean dregs powder, and the time for ultrafine pulverization It was 17 minutes; the temperature at which the low-temperature ultrafine pulverizer carried out ultrafine pulverizati...

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Abstract

The invention relates to a method for preparing red and square probiotic fermented bean curds by using bean dregs as a raw material, and belongs to the technical field of fermented food. The bean dregs and yellow slurry are adopted as raw materials to prepare the red and square probiotic fermented bean curds, an extrusion cooking technology and an ultra-fine crushing technology are utilized to improve the gel characteristics of protein in the bean dregs and refine dietary fiber in the bean dregs, and the technical problem of the rough texture of bean dregs fermented bean curds is solved; an ultrasonic pre-treatment technology and a glutamine transaminase cross-linking technology are combined so as to further enhance the gel properties of the protein and give a delicate sensory characteristic to blocks of the fermented bean curds, the formability of the bean dregs fermented bean curds is enhanced through the characteristic that mucopolysaccharide is produced by a starter strain, and meanwhile probiotic fermentation is utilized to give certain probiotic characteristics to the bean dregs fermented bean curds, so that a new product is obtained; and the problem of recycling of by-products which are produced during bean curd production is solved, high-value utilization of the bean dregs and yellow slurry is achieved, the added value of by-products of soybean products is improved, waste emission is reduced, environmental protection is achieved, and the production cost of the bean curds is reduced.

Description

technical field [0001] The invention belongs to the technical field of fermented food, and mainly relates to a method for preparing fermented bean curd with bean dregs as a raw material. Background technique [0002] Fermented bean curd is a traditional fermented soy food in my country. It is a vegetable cheese food that uses microbial methods to change the flavor of vegetable protein and fat. Because it has many similarities with Western dairy cheese in processing technology and maturation mechanism, it is known as " The reputation of "Oriental Cheese". In the production process of fermented bean curd, a large amount of by-product bean dregs and yellow pulp water will be produced. Studies have shown that some nutrients in soybeans remain in bean dregs. Generally, the content of protein in bean dregs is 19%, the content of fat is 12%, and carbohydrates (cellulose, polysaccharides, etc.) content is 48%. In addition, it also contains minerals such as calcium, phosphorus, and i...

Claims

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Application Information

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IPC IPC(8): A23C20/02A23L11/45A23L11/50
CPCA23C20/025
Inventor 冯镇樊雪静乔亚莉刘格飞孟丽张傲李爽
Owner NORTHEAST AGRICULTURAL UNIVERSITY
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