High-yield protease strain, fermented bean curd fermentation method and fermented bean curd

A fermentation method and protease technology are applied in the fermentation of strains and fermented fermented bean curd, and the field of fermented fermented bean curd can solve problems such as incomplete enzyme system

Pending Publication Date: 2021-05-28
HEILONGJIANG BAYI AGRICULTURAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, the processing of fermented bean curd in my country still uses a single strain of fermentation, but there are problems such as incomplete enzyme system when using a single strain of fermentation

Method used

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  • High-yield protease strain, fermented bean curd fermentation method and fermented bean curd
  • High-yield protease strain, fermented bean curd fermentation method and fermented bean curd
  • High-yield protease strain, fermented bean curd fermentation method and fermented bean curd

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] This embodiment provides a kind of screening method of the bacterial strain of protease and fermented fermented bean curd screening method, it comprises the following contents:

[0034] 1. Materials and methods

[0035] 1.1 Materials and reagents

[0036] Six kinds of commercially available fermented bean curd; commercially available fermented bean curd koji (Morcus racemosus); soybeans and chickpeas were purchased from local supermarkets.

[0037] L-tyrosine: Shanghai Blue Season Biological Co., Ltd.; Folin: Shanghai Blue Season Biological Co., Ltd.; casein: Shanghai Sangon Bioengineering Co., Ltd.; PDA medium: Qingdao Haibo Biotechnology Co., Ltd.; Ezup column Fungal Genomic DNA Extraction Kit; PCR Amplification Kit; SanPrep Column PCR Product Purification Kit: Shanghai Sangon Bioengineering Co., Ltd.; all chemical reagents used are of analytical grade.

[0038] 1.2 Instruments and equipment

[0039] A360 UV-Vis Spectrophotometer: Shanghai Aoyi Instrument Co., Ltd....

Embodiment 2

[0098] This embodiment provides a kind of fermented fermented bean curd method, it comprises the following steps:

[0099] S1, the chickpeas and soybeans are mixed according to the mass ratio of 5:5, and cleaned and soaked, drained and refined (water consumption is 3 times of the total wet beans quality), filter residue regrinding and sterilized pot cooking process ( 105° C., 0.05 Mpa, 10 min), to obtain soybean milk.

[0100] S2. Mix soybean milk and brine according to the mass ratio of 40:1, place it at a temperature of 85°C for 30 minutes, press and shape it, and then cut it into 3 cm square and 1 cm thick block tofu to obtain Tofu base.

[0101] S3, the concentration is 1×10 8 The spore suspensions of Rhizopus microsporus SE-3, Rhizopus oryzae CD-1 and Mucor racemosa of CFU / mL were mixed according to the volume ratio of 1:1:1 to obtain the starter .

[0102] S4. Under the temperature condition of 28°C, inoculate the above-mentioned starter into the bean curd base accor...

Embodiment 3

[0106] This embodiment provides a kind of fermented fermented bean curd method, it comprises the following steps:

[0107] S1, the chickpeas and soybeans are mixed according to the mass ratio of 4:6, and cleaned and soaked, drained and refined (water consumption is 3 times of the total wet beans quality), filter residue regrinding and sterilized pot cooking process ( 105° C., 0.05 Mpa, 10 min), to obtain soybean milk.

[0108] S2. Mix soybean milk and brine according to the mass ratio of 30:1, place it at 85°C for 30 minutes, press and shape it, and then cut it into 3cm square and 1cm thick block tofu to obtain Tofu base.

[0109] S3, the concentration is 1×10 8 The spore suspensions of Rhizopus microsporus SE-3, Rhizopus oryzae CD-1 and Mucor racemosa of CFU / mL were mixed according to the volume ratio of 0.8:0.8:1 to obtain the starter .

[0110] S4. Under the temperature condition of 28°C, inoculate the above-mentioned starter into the bean curd base according to the ino...

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Abstract

The invention is applicable to the technical field of bioengineering and food, and provides a high-yield protease strain, a fermented bean curd fermentation method and a fermented bean curd, and the strain is rhizopus microsporus SE-3 and/or rhizopus oryzae CD-1; the preservation number of the rhizopus oryzae CD-1 is CCTCC NO: M 2020849; the preservation number of the rhizopus microsporus SE-3 is CCTCC NO: M 2020850; in addition, the fermentation method of the fermented bean curd comprises the following steps: chickpeas and soybeans are used as raw materials, and the fermented bean curd is prepared under the compound fermentation of the strain and mucor racemosus. The fermented bean curd which is excellent in quality and rich in nutrition can be prepared through the method.

Description

technical field [0001] The invention belongs to the fields of bioengineering and food technology, and in particular relates to a bacterial strain with high protease production, a fermentation method of fermented bean curd and fermented bean curd. Background technique [0002] Fermented bean curd is rich in nutrition and delicate in texture. It is known as "Chinese cheese" and has potential development value. The nutrition and taste of fermented bean curd are affected by many factors, such as the type of raw material and production process. In recent years, domestic and foreign studies on fermented bean curd mainly focus on the optimization of process conditions, the determination of flavor components, and the analysis of microorganisms in the fermentation process. The cellulose content and amino acid content of chickpeas are higher than those of soybeans, and the content of phenolic substances is also very rich, which can improve cardiovascular function and so on. The ferm...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12N1/14A23L11/50A23L11/45A23L11/40C12R1/845
CPCA23C20/025
Inventor 姚笛徐磊王长远张东杰杨健
Owner HEILONGJIANG BAYI AGRICULTURAL UNIVERSITY
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