Starter, direct-injection fermentation method of stinky tofu brine and stinky tofu brine

A fermentation method and technology of starter, which are applied in microorganism-based methods, biochemical equipment and methods, bacteria used in food preparation, etc. The effect of shortening the soaking production cycle, reducing the risk of food safety, and clarifying the fermentation strain

Active Publication Date: 2022-07-01
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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  • Starter, direct-injection fermentation method of stinky tofu brine and stinky tofu brine
  • Starter, direct-injection fermentation method of stinky tofu brine and stinky tofu brine
  • Starter, direct-injection fermentation method of stinky tofu brine and stinky tofu brine

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

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

[0051] The specific steps are as follows:

[0052] (1) Dilute the collected kimchi and sour dough by 10 times with sterile physiological saline, and dilute to 10 -3 and 10 -5 times, take 200 μL of diluent and evenly spread it 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 48h, take out and pick A single colony was cultured in 10 mL of MRS liquid medium (containing 2% agar) at 37° C. in a constant temperature shaker for 18 h at a rotational speed of 200 rpm.

[0053] (2) After the bacterial liquid was obtained, DNA was extracted with a DNA extraction kit, and the 16S rRNA fragment was subjected to polymerase chain reaction. The primers were shown in Table 1, the reaction system was shown in Table 2, and the reaction conditions were shown in Table 3.

[0054] (3) The amplified products...

Embodiment 2

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

[0066] In an aseptic operation table, pick out a small amount of bacterial liquid from the glycerol tubes that preserve 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. Overline, culture at 37°C for 36-48h, pick a single colony on the plate and inoculate it into 10mL liquid MRS medium, inoculate it in a 10L fermenter containing MRS medium after anaerobic culture at 37°C for 18h, and anaerobic fermentation for 24h , and then centrifuged at 6000 rmp for 10 min to collect bacterial cells, and washed twice with sterile phosphate buffer (pH=6.4). Centrifuge and mix the obtained bacterial paste with skim milk powder containing 18%-22%, 4-9% trehalose, 2-4% sodium glycinate, 1-5% glycerol and 0.1-1% (w / w) half tube The sterilized lyoprotectant of amino acid hydrochloride is thorough...

Embodiment 3-6、4

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

[0068] 4 strains of lactic acid bacteria are used as starter alone to ferment brine stock solution, and the specific steps are as follows:

[0069] (1), prepare brine stoste, the component of described brine stoste includes amaranth stalk, ginger, Chinese prickly ash and sterile saline, wherein, the concentration of described amaranth stalk is 12.25g / 100mL, and the concentration of described ginger is 1.25 g g / 100mL, the concentration of the prickly ash is 0.63g / 100mL, and the concentration of the sterile saline is 2g / 100mL.

[0070] (2), inoculate the starter in the brine stock solution of step (1), the initial total concentration of the starter in the brine stock solution is about 10 4 CFU / mL, cultured at 37°C for 12h, then put crushed bean curd in a volume ratio of 2% as a nitrogen source for fermentation, and continued to ferment at 37°C for 12h to obtain stink...

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Abstract

The invention discloses a starter, a direct-injection fermentation method for stinky tofu brine, and stinky tofu brine. The starter is a compound of 4 strains of lactic acid bacteria. The stinky tofu brine direct-throwing fermentation method includes the following steps: inoculating a starter in the brine stock solution, and the initial total concentration of the starter in the brine stock solution is 10 3‑6 CFU / mL, and cultured at 30-45 DEG C for 10-15 hours, then put into the fermentation nitrogen source at a volume ratio of 1-5%, and continued to ferment for 10-15 hours to obtain stinky tofu brine. The above method is mixed and fermented by the specific 4 kinds of lactic acid bacteria to the brine liquid stock solution, each raw material and the lactic acid bacteria are directly injected according to the proportion, and the stinky tofu brine with uniform quality and flavor can be obtained by 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. In particular, it relates to a starter, a direct-injection fermentation method for stinky tofu brine, and stinky tofu brine. Background technique [0002] Stinky tofu is a traditional food of the Chinese nation. It has a unique flavor and nutritional value. It is rich in essential amino acids and VB12 with 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. Traditional stinky tofu brine usually uses vegetables and spices as raw materials, and is naturally fermented in a certain proportion. The stinky tofu brine formula in Hunan is mainly made of fermented fermented fermented bean curd, soda ash, alum, shiitake mushrooms, winter bamboo shoots, etc. as raw materials, and the surface of the stinky tofu is black; The liquid formula is mainly based on amaranth s...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12N1/20A23L11/50A23L11/45C12R1/25C12R1/02C12R1/01
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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