Fermented production method of floral-scented low-salt fermented bean curd paste

Abstract

Fermented bean curds are a traditional fermented spice in China, and mainly characterized by high salt content. In recent years, low-salt diets beneficial to the health have been widely recognized bythe public. Traditional fermented bean curd products are basically blocky and mainly suitable for daily diets. In recent years, dipping sauce for hot pot and baked foods require dilute fermented beancurd spice. The invention provides a fermented production method of floral-scented low-salt fermented bean curd paste. By coupling treatment and synergistic effect of a variety of functional bacteriaand compound enzyme preparations, the formation of flavor substances, taste substances and functional components of the fermented bean curd paste is promoted, the potential safety risk is eliminated and low salt content of the fermented bean curd paste product is achieved. The fermented bean curd paste is moderate in saltiness, palatable, fine in texture, prominent in mellow fragrance and floral scent, high in dietary fiber content, and capable of being used as a directly smeared spice.

Description

technical field [0001] The invention relates to a fermentation production method and application of flower-flavored low-salt fermented bean curd paste, belonging to the technical field of bioengineering fermentation. Background technique [0002] Fermented bean curd, also known as fermented bean curd, moldy tofu, and sauced tofu, is a traditional fermented soybean food in my country. Sufu contains various nutrients such as free amino acids, peptides, calcium, phosphorus, riboflavin and B vitamins, and contains functional ingredients such as antioxidant peptides, ACE inhibitory peptides, soybean isoflavones, etc. Physiological activity such as tumors. [0003] At present, the main method of fermented bean curd production is to inoculate a single pure-bred microorganism for pre-fermentation to make the dough, and the post-fermentation process belongs to natural fermentation. According to the microorganisms inoculated before fermentation, fermented bean curd can be divided in...

AI Technical Summary

Problems solved by technology

[0008] 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 fermented production method of flower-flavored low-salt fermented bean curd cream and its new product, which can make the salt of the fermented bean curd cream product The concentration is controlled at 3% to 5%. The pre-fermentation and post-fermentation are each inoculated with different functional strains. The fermentation is sufficient, which realizes the low-salinization of the product, eliminates safety risks, and effectively improves the flavor components, functional components and nutritional quality of fermented bean curd.

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