Microbial source research method for tank expansion and juice leakage of fermented bean curd

Abstract

The invention discloses a microbial source research method for tank expansion and juice leakage of fermented bean curd. The specific research method comprises the following steps: 1, taking a research and development center, a quality department and a technical department as main technical teams, taking charge of examining and approving the project scheme design and providing modification suggestions, finally determining a scheme and an implementation method, and by management personnel, performing technical disclosure work on field researchers and testers; and 2, extracting normal fermented bean curds and problem fermented bean curds in the same batch of production for microbiological detection, and mainly determining the total number of bacterial colonies and the number of yeasts, bacilli and lactic acid bacteria in the fermented bean curds. The aerogenic bacteria are separated and identified from the tank expansion juice leakage fermented bean curd product, the root cause causing the quality problem of the fermented bean curd is mastered, and the microbial evolution process of fermented bean curd fermentation and the influence of the microbial evolution process on the product quality are known by detecting the microbial introduction condition in each procedure of fermented bean curd production.

Description

technical field

[0001] The invention belongs to the technical field of juice leakage from bulging fermented bean curd tanks, and in particular relates to a research method for microbial sources of juice leakage from bulging fermented bean curd tanks. Background technique

[0002] Fermented bean curd is a traditional fermented soybean food in China, which has a unique flavor and is rich in nutrition. Although pure-bred mucormycetes are used in the fermentation culture, the whole production and fermentation process is still in an open environment, and the composition of microorganisms is very complex, resulting in quality problems such as tank swelling and juice leakage during the post-ripening or storage process of fermented bean curd, which affects the quality of the product Sales. This project intends to find out the microorganisms that cause the juice leakage of the fermented bean curd expansion tank, and analyze the source of the problematic microorganisms in a certain p...

Examples

Embodiment 1

[0024] The research method of the microbial source of the juice leakage in the fermented bean curd expansion tank, the specific research method steps are as follows:

[0025] Step 1: With the R&D Center, Quality Department, and Technology Department as the main technical team, they are responsible for examining and approving the program design of the project and putting forward revision opinions, and finally determining the program and implementation methods, and the management personnel make technical disclosures to the on-site researchers and test personnel Work;

[0026] Step 2: Extract normal fermented bean curd and problematic fermented bean curd from the same batch of production for microbial detection, mainly to determine the total number of colonies, yeast, bacillus and lactic acid bacteria;

[0027] Step 3: Find sources of problematic aerobic bacteria from the fermented bean curd production process, such as Physalis water, seed water, fermentation room environment, so...

Embodiment 2

[0037] The research method of the microbial source of the juice leakage in the fermented bean curd expansion tank, the specific research method steps are as follows:

[0038] Step 1: With the R&D Center, Quality Department, and Technology Department as the main technical team, they are responsible for examining and approving the program design of the project and putting forward revision opinions, and finally determining the program and implementation methods, and the management personnel make technical disclosures to the on-site researchers and test personnel Work;

[0039] Step 2: Extract normal fermented bean curd and problematic fermented bean curd from the same batch of production for microbial detection, mainly to determine the total number of colonies, yeast, bacillus and lactic acid bacteria;

[0040] Step 3: Find sources of problematic aerobic bacteria from the fermented bean curd production process, such as Physalis water, seed water, fermentation room environment, so...

technical field

[0001] The invention belongs to the technical field of juice leakage from bulging fermented bean curd tanks, and in particular relates to a research method for microbial sources of juice leakage from bulging fermented bean curd tanks. Background technique

[0002] Fermented bean curd is a traditional fermented soybean food in China, which has a unique flavor and is rich in nutrition. Although pure-bred mucormycetes are used in the fermentation culture, the whole production and fermentation process is still in an open environment, and the composition of microorganisms is very complex, resulting in quality problems such as tank swelling and juice leakage during the post-ripening or storage process of fermented bean curd, which affects the quality of the product Sales. This project intends to find out the microorganisms that cause the juice leakage of the fermented bean curd expansion tank, and analyze the source of the problematic microorganisms in a certain p...

Examples

Embodiment 1

[0024] The research method of the microbial source of the juice leakage in the fermented bean curd expansion tank, the specific research method steps are as follows:

[0025] Step 1: With the R&D Center, Quality Department, and Technology Department as the main technical team, they are responsible for examining and approving the program design of the project and putting forward revision opinions, and finally determining the program and implementation methods, and the management personnel make technical disclosures to the on-site researchers and test personnel Work;

[0026] Step 2: Extract normal fermented bean curd and problematic fermented bean curd from the same batch of production for microbial detection, mainly to determine the total number of colonies, yeast, bacillus and lactic acid bacteria;

[0027] Step 3: Find sources of problematic aerobic bacteria from the fermented bean curd production process, such as Physalis water, seed water, fermentation room environment, so...

Embodiment 2

[0037] The research method of the microbial source of the juice leakage in the fermented bean curd expansion tank, the specific research method steps are as follows:

[0038] Step 1: With the R&D Center, Quality Department, and Technology Department as the main technical team, they are responsible for examining and approving the program design of the project and putting forward revision opinions, and finally determining the program and implementation methods, and the management personnel make technical disclosures to the on-site researchers and test personnel Work;

[0039] Step 2: Extract normal fermented bean curd and problematic fermented bean curd from the same batch of production for microbial detection, mainly to determine the total number of colonies, yeast, bacillus and lactic acid bacteria;

[0040] Step 3: Find sources of problematic aerobic bacteria from the fermented bean curd production process, such as Physalis water, seed water, fermentation room environment, so...