Method for synergistically fermenting low-salt fermented bean curds by multifunctional bacteria and application

Abstract

Fermented bean curds are a traditional soybean fermented food and seasoning in China, and the salt content of traditional fermented bean curds is generally 8%-16%. In recent years, low-salinity dietsare beneficial to health and becomes a consensus of the public, and low-salinity development of traditional fermented foods becomes a social demand. Aiming at the problems of high salt content, potential safety risks after salt reduction and the like of the traditional fermented bean curds, the invention provides a method for synergistically fermenting flowery low-salt fermented bean curds by multifunctional bacteria, so that the fermented bean curd products are low in salt content, palatable in saltiness, mellow and rich in fragrance and outstanding in flowery flavor; the fermented bean curdscontain functional components such as Monacolin K and gamma-aminobutyric acid (GABA), so that the flavor and quality of the fermented bean curds are effectively improved, and the upgrading and updating of the traditional fermented bean curd industry are guided.

Description

technical field [0001] The invention relates to a method and application of multifunctional bacteria cooperatively fermenting flower-flavored low-salt fermented bean curd, which belongs to the field of food science and technology. Background technique [0002] Fermented bean curd is a kind of traditional soybean fermented food in my country. Sufu contains various nutrients such as free amino acids, calcium, phosphorus, riboflavin and B vitamins, and contains functional ingredients such as antioxidant peptides, ACE inhibitory peptides, and soybean isoflavones. [0003] At present, the production of fermented bean curd is mainly carried out by pre-fermentation inoculation with a single purebred microorganism to make the dough, and post-fermentation by natural fermentation. According to the microorganisms inoculated in the pre-fermentation, fermented bean curd can be divided into mucor type, rhizopus type, and bacterial type. The commonly used mucormycetes are mainly Actinomrc...

AI Technical Summary

Problems solved by technology

[0007] Aiming at the problems of high salt content in traditional fermented bean curd, potential safety risks after salt reduction, and single flavor of the product, the present invention provides a method for synergistically fermenting flower-flavored low-salt fermented bean curd with multifunctional bacteria and a new product thereof, which can make fermented bean curd products The salinity is controlled at 3% to 5%, eliminating biogenic amines and "white spots", fully fermenting, realizing low-salinity products, improving the flavor components, functional components and nutritional quality of fermented bean curd, and eliminating potential safety risks

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