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Fermentation agent, direct vat set fermentation method of stinky tofu marinade and stinky tofu marinade

A fermentation method and starter technology, applied in the direction of microorganism-based methods, biochemical equipment and methods, bacteria used in food preparation, etc., can solve problems such as difficult to determine the type of microorganisms, unstable product quality, hidden food safety hazards, etc. Achieve the effect of shortening the soaking production cycle, reducing food safety risks, and significant antibacterial effect

Active Publication Date: 2020-09-08
EAST CHINA UNIV OF SCI & TECH +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The microorganisms used as a starter come from natural environments such as the air, and the types of microorganisms are difficult to determine, and there are problems that harmful microorganisms enter it and cause food safety hazards
The time for traditional industrial production of stinky tofu marinade is half a year to one year, and then the stinky tofu is soaked repeatedly, and the soaking time can be as long as 2 years or even longer. In this process, a variety of microorganisms and bacteria will increase, resulting in poor product quality. Stablize
Due to the simple and extensive fermentation process, low degree of mechanization, long production cycle, lack of clear production standards for time, temperature, and raw material ratio, it is impossible to form a stinky tofu marinade with clear microbial types and stable flavor, and it is difficult to control the quality of stinky tofu products. Seriously hinder the development of related industries

Method used

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  • Fermentation agent, direct vat set fermentation method of stinky tofu marinade and stinky tofu marinade
  • Fermentation agent, direct vat set fermentation method of stinky tofu marinade and stinky tofu marinade
  • Fermentation agent, direct vat set fermentation method of stinky tofu marinade and stinky tofu marinade

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0050] Embodiment 1, the isolation and identification of lactic acid bacteria

[0051] Isolation and identification of lactic acid bacteria strains from naturally fermented kimchi and sourdough, the specific steps are as follows:

[0052] (1) The collected kimchi and sour dough were diluted 10 times with sterile saline, and diluted to 10 times respectively. -3 and 10 -5 Take 200 μL of the diluted solution and spread it evenly on MRS solid medium (MRS medium mixture 48.3g / L, containing 2% agar, sterilized at 115°C), incubate upside down in a constant temperature incubator at 37°C for 48 hours, take it out and pick A single colony was cultured in 10 mL of MRS liquid medium (containing 2% agar) on a constant temperature shaker at 37° C. for 18 hours with a rotation speed of 200 rpm.

[0053] (2) Obtaining the bacterial liquid. After extracting the DNA with a DNA extraction kit, polymerase chain reaction was performed on the 16S rRNA fragment. The primers are shown in Table 1, t...

Embodiment 2

[0065] Embodiment 2, the preparation of lactic acid bacteria freeze-dried bacteria powder

[0066] In the aseptic operation bench, pick a small amount of bacterial liquid from the glycerin tubes of Lactobacillus plantarum KS1-1, Lactobacillus plantarum KS1-2, Lactococcus lactis ZJL1-3 and Pediococcus pentosaceus ZJL2-2, and put them on the MRS solid plate Streak on the line, culture at 37°C for 36-48 hours, inoculate a single colony on the pick plate in 10mL liquid MRS medium, culture anaerobically at 37°C for 18h, inoculate in a 10L fermenter containing MRS medium, and ferment anaerobically for 24h , and then centrifuged at 6000rmp for 10min to collect the bacterial cells, and washed twice with sterile phosphate buffer (pH=6.4). Centrifuge and mix the obtained bacteria slime with 18%~22% skimmed milk powder, 4~9% trehalose, 2~4% sodium glycinate, 1~5% glycerin and 0.1~1% (w / w) half tube The sterilized lyoprotectant of amino acid hydrochloride is fully mixed and emulsified at...

Embodiment 3-6、4

[0067] Embodiment 3-6, 4 strains of lactic acid bacteria carry out the fermentation of stinky tofu marinade alone

[0068] Four strains of lactic acid bacteria are used as a starter alone to ferment the brine stock solution. The specific steps are as follows:

[0069] (1), preparation of bittern stock solution, the components of said bittern stock solution include amaranth stalk, ginger, Chinese prickly ash and sterile saline, wherein, the concentration of said amaranth stalk is 12.25g / 100mL, and the concentration of said ginger is 1.25g / 100mL g / 100mL, the concentration of the Zanthoxylum bungeanum is 0.63g / 100mL, and the concentration of the sterile saline is 2g / 100mL.

[0070] (2), starter is inoculated in the bittern liquid stock solution of step (1), and the initial total concentration of described starter in described bittern liquid stock solution is about 10 4 CFU / mL, and cultivated at 37°C for 12h, then put in crushed tofu base at a volume ratio of 2% as a fermentation...

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Abstract

The invention discloses a fermentation agent, a direct vat set fermentation method of stinky tofu marinade and the stinky tofu marinade. The fermentation agent is obtained by compounding four lactic acid bacteria. The direct vat set fermentation method of the stinky tofu marinade comprises the following steps: inoculating the the fermentation agent into a marinade stock solution, wherein the initial total concentration of the fermentation agent in the marinade stock solution is 10<3-6> CFU / mL; and performing culturing for 10-15 hours at 30-45 DEG C, then adding a fermentation nitrogen source according to a volume ratio of 1-5%, and continuously fermenting for 10-15 hours to obtain the stinky tofu marinade. According to the method, the four specific lactic acid bacteria are compounded to carry out mixed fermentation on the marinade stock solution, the raw materials and the lactic acid bacteria are directly added according to a proportion, the stinky tofu marinade with unified quality and flavor can be obtained through fermentation under specific fermentation conditions, and the fermentation period is short.

Description

technical field [0001] The invention belongs to the technical field of stinky tofu brine fermentation. Specifically, it relates to a starter, a direct-injection fermentation method of stinky tofu brine and the stinky tofu brine. Background technique [0002] Stinky tofu is a traditional delicacy of the Chinese nation. It has a unique flavor and nutritional value. It contains rich essential amino acids and VB12 and has unique biological activity. Due to the different eating habits across the country, the production process and aroma components of stinky tofu are also quite different. The traditional stinky tofu marinade is usually made of vegetables and spices, which are naturally fermented in a certain proportion. The stinky tofu brine formula in Hunan is mainly fermented naturally from fermented soybeans, soda ash, green alum, shiitake mushrooms, winter bamboo shoots, etc. The surface of the stinky tofu is black; The liquid formula is mainly made of amaranth stalks, ging...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12N1/20A23C20/02C12R1/25C12R1/02C12R1/01A23L11/45A23L11/50
CPCC12N1/20A23C20/025A23V2400/231A23V2400/427A23V2400/169
Inventor 谢静莉魏东芝李立邓思敬沈建华王家军马新新赵振阳沈沪铭
Owner EAST CHINA UNIV OF SCI & TECH
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