Method for improving product quality by reshaping microbial composition in production process of stinky tofu

A technology of stinky tofu and quality, applied in the field of food processing, can solve the problems of easy to produce savory taste, limited development, long storage time, etc., to solve the influence of morphological structure, taste and flavor, optimize taste and flavor, and reduce air content. effect of change

Pending Publication Date: 2022-02-15
江西省百约食品有限责任公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, because it is easy to oxidize and change color after frying, and it is easy to produce a hala smell when it is left for a long time, the appearance and flavor will be greatly reduced, so the shelf life is short and its development is limited.
At present, in order to increase the shelf life and flavor, the air in the stinky tofu is usually removed by vacuuming, and then sterilized by high temperature and high pressure. However, this method not only destroys the appearance and shape of the product, but also destroys the texture of the product. , which greatly affects its flavor and taste

Method used

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  • Method for improving product quality by reshaping microbial composition in production process of stinky tofu

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] Stinky tofu production method, the steps are as follows:

[0030] (1) marinated

[0031] The fermented liquid is inflated with carbon dioxide gas before use, and the dissolved oxygen content of the fermented liquid is controlled within 0.03mg / L. The tofu is subjected to microaerobic fermentation in the fermented liquid at a fermentation temperature of 20°C for 1 hour to obtain fermented stinky tofu. After the fermentation, the abundance of Lactobacillus in the fermentation broth is 30%, the abundance of Bacillus subtilis is 15%, and the total organic acid content produced by fermentation is 150mg / kg;

[0032] (2) Packaging

[0033] Fry the fermented stinky tofu, pack the fried stinky tofu, use a deoxidizer to deoxidize or other non-oxygen gas perfusion in the packaging container to control the oxygen content to 3%, and place it at 20°C for 1 hour after packaging , measure the total organic acid content that fermentation produces at this moment and keep not less than 1...

Embodiment 2

[0038] Stinky tofu production method, the steps are as follows:

[0039] (1) marinated

[0040] The fermented liquid is inflated with nitrogen gas before use, and the dissolved oxygen in the fermented liquid is controlled within 0.02mg / L. The tofu is subjected to microaerobic fermentation in the fermented liquid at a temperature of 30°C for 8 hours. The abundance of Bacillus is 20%, the abundance of Bacillus subtilis is 10%, and the total organic acid content produced by fermentation is 100mg / kg;

[0041] (2) Packaging

[0042] Fry the fermented stinky tofu, pack the fried stinky tofu, use a deoxidizer to deoxidize or other non-oxygen gas perfusion in the packaging container to deoxidize to an oxygen content of 2%, and place it at 30°C for 2 hours after packaging. The total organic acid content produced by fermentation is not less than 100mg / kg;

[0043] (3) Sterilization

[0044] The finished stinky tofu is perfused and packaged with a deoxidizer or other non-oxygen gas, ...

Embodiment 3

[0047] Stinky tofu production method, the steps are as follows:

[0048] (1) marinated

[0049] The fermented liquid is aerated with nitrogen gas before use, and the dissolved oxygen in the fermented liquid is controlled within 0.01mg / L. The tofu is subjected to microaerobic fermentation in the fermented liquid. The fermentation temperature is 40°C for 6 hours. After the fermentation is completed, the The abundance of Lactobacillus is 35%, the abundance of Bacillus subtilis is 10%, and the total organic acid content produced by fermentation is 120mg / kg;

[0050] (2) Packaging

[0051] The fried stinky tofu is packaged, and the packaging container is deoxidized by deoxidizing or other non-oxygen gas perfusion until the oxygen content is 0.5%. After packaging, it is placed at 30°C for 2 hours, and the total organic acid content produced by fermentation remains constant. Less than 120mg / kg;

[0052] (3) Sterilization

[0053] The finished stinky tofu is perfused and packaged ...

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PUM

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Abstract

The invention discloses a method for improving product quality by reshaping microbial composition in the production process of stinky tofu, and belongs to the technical field of food processing. According to the method, before the stinky tofu is sterilized, the stinky tofu is in a micro-aerobic environment by adopting a deoxidizing agent, filling nitrogen, carbon dioxide and other non-oxygen gases and the like, and high-temperature sterilization is performed after the stinky tofu is placed for a period of time, so that the stinky tofu can be effectively sterilized, and other properties can be better retained. The problem of short preservation time of the stinky tofu at normal temperature is solved, the stinky tofu is suitable for long-term preservation, the shelf life can reach 6-24 months, and the fresh flavor of the stinky tofu can still be kept; meanwhile, the influence on the morphological structure, the taste and the flavor of the stinky tofu in the current sterilization process is solved, so that the texture of the stinky tofu preserved at normal temperature keeps the original texture form, the internal air content of the stinky tofu is not changed, and the taste and the flavor are greatly optimized. And the quality and the safety of the instant stinky tofu product are greatly improved.

Description

technical field [0001] The invention discloses a method for improving product quality by reshaping the composition of microorganisms in the production process of stinky tofu, which belongs to the technical field of food processing. Background technique [0002] Stinky tofu is one of the typical fermented foods in my country. It is rich in protein and amino acids that are easily absorbed by the human body, and has high nutritional value. The brine used to make stinky tofu is made from vegetable raw materials such as bamboo shoots, amaranth stalks, shiitake mushrooms, and tempeh, which are washed, steamed, and fermented. The stinky tofu made with different brine bases has different flavors. At present, there are many research reports on microorganisms in stinky tofu brine, but the composition of microorganisms in stinky tofu brine is rare, and due to different production processes, there may be large differences in microbial populations in stinky tofu brine in different region...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L11/50A23L11/45
CPCA23L11/50A23L11/45
Inventor 宋栋
Owner 江西省百约食品有限责任公司
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