Production process of fermented bean curd and fermented bean curd powder

A production process, fermented bean curd technology, applied in dairy products, food preservation, food ingredients as antioxidants, etc., can solve the problems of accelerating the hydrolysis rate of fermented substances, increasing the white spot rate of mature fermented bean curd, lack of flavor of fermented bean curd, etc., to achieve softness High consistency, fast fermentation, improved flavor and quality effects

Active Publication Date: 2021-07-23
北京市老才臣食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] In the late-fermented soup, the higher the alcohol content or the higher the salinity, the more obvious the inhibition of protease, and the longer the maturity period of the rot hole, but the lower the salinity, the white spot rate of mature bean curd will increase; The closer the temperature is to the optimum temperature of the main fermentation syste

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0045] A kind of production technology of fermented bean curd, comprises the following steps,

[0046] S1: Tofu embryos were inoculated with mixed strains containing Mucorus elegans and Rhizopus oligosporus for pre-fermentation. The conditions for the pre-fermentation were fermentation temperature 21°C, fermentation time 30 hours, and air humidity control 60%. Among them, the mixed bacteria The species include Mucor actinosa and Rhizopus oligospora according to the spore number ratio of 1:0.4, and the mixed strains include the following preparation steps: dilute the mixed strains with distilled water to a spore number of 1×10 7 Individual / ml, and the inoculation amount of mixed strain is 8wt% of tofu embryo weight;

[0047] S2: After the pre-fermentation, place at 10°C and humidity 60% for 24 hours, then place at 31°C and humidity 80% for 24 hours, cycle 2 times, and pull the tofu embryos;

[0048] S3: The bean curd embryo obtained in S2 was marinated for 6 days by layering a...

Embodiment 2

[0054] The difference with Example 1 is:

[0055] S2: After the pre-fermentation, place it at 11°C and humidity 50% for 32 hours, then place it at 29°C and humidity 90% for 12 hours, cycle 3 times, and pluck the tofu embryos;

[0056] S3: The bean curd embryos obtained in S2 were marinated for 4 days by layering and adding salt, the amount of salt was 11wt% of the weight of the tofu embryos, and then the tofu embryos were washed with 4wt% brine, and the tofu embryos were left for 24 hours.

[0057] S4: immerse the bean curd embryo obtained in S3 into the soup stock, and ferment at 25° C. for 32 days.

[0058] The stock includes the following preparation steps:

[0059] A1: Steam the flour and let it cool, then add 1.1L of water and 2g of yeast per 100g of flour, ferment at 23°C for 40min, the water is red yeast water, and the red yeast water includes the following preparation steps: crush red yeast rice to obtain red yeast rice powder , and then put 1100g of clear water into...

Embodiment 3

[0062] The difference with Example 1 is:

[0063] S2: After the pre-fermentation, place it at 12°C and humidity 45% for 48 hours, then place it at 28°C and humidity 95% for 6 hours, cycle 3 times, and pull the tofu embryos;

[0064] S3: The bean curd embryo obtained in S2 was marinated for 2 days by layering and adding salt, the amount of salt was 12wt% of the weight of the tofu embryo, and then the tofu embryo was washed with 3wt% salt water, and the tofu embryo was placed for 30 hours;

[0065] S4: immerse the bean curd embryo obtained in S3 into the soup stock, and ferment at 22° C. for 45 days.

[0066] The stock includes the following preparation steps:

[0067] A1: Steam the flour and let it cool, then add 1.3L of water and 1g of yeast per 100g of flour, ferment for 30min at 28°C, the water is red yeast water, and the red yeast water includes the following preparation steps: crush red yeast rice to obtain red yeast rice powder , and then put 1200g of clear water into e...

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PUM

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Abstract

The invention relates to a production process of fermented bean curd and fermented bean curd powder. The production process of the fermented bean curd comprises the following steps of Step 1, inoculating a mixed strain containing Actinomucor elegans and Rhizopus oligosporus on a bean curd blank, and carrying out early-stage fermentation; Step 2, after the early-stage fermentation is finished, performing placement for 24 to 48 hours under the conditions of the temperature being 10 to 12 DEG C and the humidity being 45 to 60 percent, then performing placement for 6 to 24 hours under the conditions of the temperature being 28 to 31 DEG C and the humidity being 80 to 95 percent, performing circulation for 2 to 3 times, and performing hair pinching on the bean curd blank; Step 3, performing pickling; and Step 4, immersing the bean curd blank obtained in the Step 3 into a soup material, and carrying out later-stage fermentation at 22 to 30 DEG C for 30 to 45 days. The production process provided by the invention has the effects that the flavor, the aroma and the quality of the fermented bean curd are improved; and better production benefits are achieved. The fermented bean curd powder is prepared by the production process of the fermented bean curd according to any one of claims 1 to 7, and comprises the following raw materials in parts by weight: 90 to 110 parts of fermented bean curd blocks, 5 to 10 parts of seasonings, 2 to 15 parts of oil materials and 10 to 30 parts of spices. The effect that the flavor and the aroma of the fermented bean curd powder are improved is achieved.

Description

technical field [0001] The application relates to the field of condiment processing, in particular to a production process of fermented bean curd and fermented bean curd powder. Background technique [0002] Fermented bean curd is a cheese-shaped block product made of tofu by adding salt and wine, growing mold, pickling embryos, and fermenting. It is a nutritious protein fermented food, rich in various amino acids, and has a unique umami and ester flavor. The food that goes with the meal is very popular among the people. [0003] Fermented bean curd uses soybeans as the main raw material, and is made through sealed fermentation through processes such as soaking, grinding soybeans and cooking pulp, billet making, pre-fermentation, plucking, and post-fermentation. The main components of beans are protein, fat and carbohydrates. The early stage of fermentation is mainly the process of the growth and reproduction of Mucor radiata inoculated with tofu embryos; pickled embryos an...

Claims

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Application Information

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IPC IPC(8): A23L11/45A23L11/50A23L3/3472A23L3/3544
CPCA23C20/025A23L3/3472A23L3/3544A23V2002/00A23V2200/02A23V2250/2132A23V2250/21172A23V2250/214A23V2250/76A23V2250/022Y02A40/90
Inventor 陈能魁牛永刚陈能芳陈宗炳郭志强
Owner 北京市老才臣食品有限公司
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