Mucor mould for production of preserved beancurd

A technology of mucor and strains, applied in applications, fungi, food preparation, etc., can solve the problems of large human and material resources and disadvantages, and achieve the effects of improving quality, reducing labor intensity and reducing production costs.

Inactive Publication Date: 2005-09-07
北京王致和食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

For fermented bean curd production plants with a large production scale, a large number of strains are required to be hand-made every day, which consumes a lot of manpower and material resources, and is also extremely unfavorable for the traditional production process to scale, automation and modern technology. transform

Method used

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  • Mucor mould for production of preserved beancurd
  • Mucor mould for production of preserved beancurd

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] a. Preparation of slant strains: activate the refrigerated slant strains and inoculate them on the slant medium, and cultivate them in an incubator at 25-28°C for 2-3 days until the slant is covered with hyphae. The slant medium is ordinary PDA Medium.

[0026] b. Shake flask seed culture: put 250ml of shake flask culture medium in a 500ml Erlenmeyer flask, sterilize at 121°C for 30 minutes, and then cool to room temperature. Insert fresh slant strains about 1cm under sterile conditions 2 , cultivated on a shaking table at 28°C for 40 hours, the shaking table was reciprocating, and the rotating speed was 180rpm. After the cultivation was completed and confirmed that it was free of bacteria contamination, it was poured into an inoculation bottle under aseptic conditions for subsequent use.

[0027] The ingredients of the shake flask culture medium are: 35% of soybean milk, 0.1% of magnesium sulfate, 0.2% of potassium dihydrogen phosphate, 0.1% of yeast extract, constant...

Embodiment 2

[0032] a. Preparation of slant strains: activate the refrigerated slant strains and inoculate them on the slant medium, and cultivate them in an incubator at 25-28°C for 2-3 days until the slant is covered with hyphae. The slant medium is ordinary PDA Medium.

[0033] b. Shake flask seed culture: put 500ml shake flask culture medium in a 1000ml Erlenmeyer flask, sterilize at 121°C for 30 minutes, then cool to room temperature. Insert fresh slant strains about 2cm under aseptic conditions 2 , cultivated on a shaking table at 25°C for 30 hours, the shaking table was a reciprocating type, and the rotating speed was 150rpm. After the cultivation was completed and it was confirmed that there was no bacterial contamination, it was poured into an inoculation bottle under aseptic conditions for subsequent use.

[0034] The ingredients of the shake flask culture medium are: 20% soybean milk, 0.3% magnesium sulfate, 0.1% potassium dihydrogen phosphate, 0.5% yeast extract, constant volu...

Embodiment 3

[0039] a. Preparation of slant strains: activate the refrigerated slant strains and inoculate them on the slant medium, and cultivate them in an incubator at 25-28°C for 2-3 days until the slant is covered with hyphae. The slant medium is ordinary PDA Medium.

[0040] b. Shake flask seed culture: put 250ml of shake flask culture medium in a 500ml Erlenmeyer flask, sterilize at 121°C for 30 minutes, and then cool to room temperature. Insert fresh slant strains about 1cm under sterile conditions 2 , cultivated on a shaking table at 28°C for 24 hours, the shaking table was reciprocating, and the rotating speed was 200rpm. After the end of the cultivation, it was confirmed that there was no bacterial contamination, and it was poured into an inoculation bottle under aseptic conditions for subsequent use.

[0041] The ingredients of the shake flask culture medium are: 20% soybean milk, 0.2% magnesium sulfate, 0.3% potassium dihydrogen phosphate, 0.3% yeast extract, constant volume ...

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Abstract

A Mucor strain for producing fermented bean curd is prepared through inoculating the slope strain in the culture medium in shake flask, culturing to obtain class-one shake flask strain, inoculating to the fermenting culture medium in bioreactor, fermenting, and colloidal grinding. It can be sprayed onto the beam curd to prepare the fermented bean curd. Its advantages are short period and high product quality.

Description

Technical field: [0001] The invention relates to microorganisms for fermentation, in particular to a kind of mucormycetes used for fermented bean curd production through liquid fermentation. Background technique: [0002] The pre-fermentation of fermented bean curd is mainly due to the growth of mucormycetes on the tofu base to form a dense envelope, and the decomposition of the secreted enzymes to the bean curd base. The quality of mucormycetes plays an extremely important role in the production and quality of fermented bean curd. In the production process of fermented bean curd, the mucormycetes currently used in pre-fermented bean curd base cultivation are all solid or liquid shallow plate cultured strains. Due to the aging of mycelia, what we can use is mainly spores, and the spore-forming ability of Mucor is relatively low. To obtain a certain amount of spores, a large number of strains need to be produced. For large-scale fermented bean curd production plants, a lar...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L11/20C12N1/14
Inventor 王家槐穆亮王丽英周红周浩席卫国
Owner 北京王致和食品有限公司
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