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Enzymatic-method-assisted low-temperature preparation method of fermented bean curd

An enzymatic, fermented bean curd technology, applied in dairy products, cheese substitutes, food science and other directions, can solve problems such as unfavorable protein decomposition and fermented bean curd ripening

Pending Publication Date: 2021-06-08
ZHEJIANG UNIVERSITY OF SCIENCE AND TECHNOLOGY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, low temperature is not conducive to the decomposition of protein and the maturation of fermented bean curd

Method used

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  • Enzymatic-method-assisted low-temperature preparation method of fermented bean curd
  • Enzymatic-method-assisted low-temperature preparation method of fermented bean curd
  • Enzymatic-method-assisted low-temperature preparation method of fermented bean curd

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] Example 1 The enzyme-assisted low-temperature preparation method of fermented bean curd changes the microbiota at different post-fermentation temperatures

[0030] The soybeans are soaked, refined, filtered, boiled, pulped, billet-made, billet-marked, inoculated and fermented, rubbed, pickled and post-fermented, and fermented bean curd is prepared at different post-fermentation temperatures. The specific process is:

[0031] (1) Soybean soaking: Soybean is used as raw material, soaked in water according to the mass ratio of material to liquid at 1:3, and the soaking time is: soak for 10 hours at room temperature of 15°C;

[0032] (2) Refining: after the soaked soybeans in step (1) are pulled out, clear water is added according to the mass ratio of material to liquid at 1:5, and ground into soybean milk;

[0033] (3) Filtration: the soya-bean milk that step (2) is obtained is filtered bean dregs with 170 order nylon gauzes, collects and filters soya-bean milk;

[0034]...

Embodiment 2

[0054] Low-temperature fermentation of fermented bean curd under the assistance of different composite proteases of embodiment 2

[0055] Through the analysis of post-fermentation microorganisms of low-salt fermented bean curd, it was found that lactic acid bacteria may be an important factor affecting the taste, texture and flavor of low-salt fermented bean curd. Therefore, the low-temperature post-fermentation conditions are used in the process to cooperate with the edible ethanol and high-salt conditions in the traditional process to inhibit the growth of lactic acid bacteria. At the same time, compound protease is added to catalyze the degradation of protein, promote the ripening of fermented bean curd, and shorten the fermentation period of fermented bean curd. The specific process is:

[0056] (1) Soybean soaking: Soybean is used as raw material, soaked in water according to the mass ratio of material to liquid at 1:2, and the soaking time is: soak for 8 hours at room t...

Embodiment 3

[0072] Example 3 Enzyme-assisted low-temperature fermentation preparation method and quality analysis of fermented bean curd under different salt concentrations

[0073] The soybeans are soaked, refined, filtered, boiled, pulped, billet-made, billet-marked, inoculated and fermented, rubbed, pickled and post-fermented, and fermented bean curd is prepared under different salt concentrations. The specific process is:

[0074] (1) Soybean soaking: Soybeans are used as raw materials, soaked in water according to the mass ratio of material to liquid at 1:4, and the soaking time is: soak for 8 hours at room temperature of 10°C;

[0075] (2) Refining: after the soaked soybeans in step (1) are pulled out, clear water is added according to the mass ratio of material to liquid at 1:6, and ground into soybean milk;

[0076] (3) Filtration: the soybean milk obtained in step (2) is filtered with a 180 order nylon gauze to filter the soybean dregs, and the filtered soybean milk is collected...

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Abstract

The invention discloses an enzymic-method-assisted low-temperature preparation method of fermented bean curd. The method comprises the following steps: by taking soybeans as a raw material, soaking, grinding into thick liquid, filtering, boiling the thick liquid, curdling, preparing a blank, scratching the blank, inoculating bacteria, fermenting, rubbing hair, pickling to obtain a salty blank, adding a proper amount of enzyme activity compound protease, edible ethanol and other auxiliary materials, uniformly smearing on the surface of the salty blank, bottling, capping and sealing, and carrying out post-fermentation at a low temperature of 15-37 DEG C, so as to prepare the low-salt fermented bean curd. The salt content of the low-salt fermented bean curd is as low as 6%, the low-salt fermented bean curd has the characteristics of bright color, intact blocks, fine texture, strong fragrance, mellow taste, rich amino nitrogen content and the like, the processing period is greatly shortened, the biological safety of the process is higher, and the low-salt fermented bean curd is convenient for batch production.

Description

technical field [0001] The invention relates to the technical field of fermented bean curd brewing, in particular to an enzyme-assisted low-temperature preparation method of fermented bean curd. Background technique [0002] The traditional fermented food, fermented bean curd, has been consumed in China for thousands of years. Fermented bean curd is mainly made of soybeans. After the soybeans are made into tofu blanks, they are fermented by microorganisms such as mucor, rhizopus and bacteria, and refined through processes such as marinating the blanks and ingredients, and become soybean food or condiments on the table. According to the color and flavor of its products, fermented bean curd can be divided into red bean curd, white bean curd, green bean curd, colored bean curd and soy bean curd; Because of its delicious taste, unique flavor, rich nutrition, and significant physiological activities such as anti-oxidation and cholesterol-lowering, fermented bean curd products ar...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L11/50A23L11/45A23L33/00
CPCA23C20/025
Inventor 蔡海莺盛宇华蔡成岗赵敏洁冯凤琴朱瑞瑜毛建卫李静孙蓉
Owner ZHEJIANG UNIVERSITY OF SCIENCE AND TECHNOLOGY
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