Multi-strain flavored fermented bean curd coupling preparation technology
Through the coupled preparation process of multi-bacterial flavored fermented bean curd, the synergy between compound bacterial strains and braised soup is used to solve the problem of long brewing cycle of bacterial fermented fermented bean curd, and the fermented bean curd brewing cycle and the flavor improvement is achieved.
Patent Information
- Application Number
- CN202311170434.1
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2023-09-12
- Publication Date
- 2024-12-20
AI Technical Summary
The production of bacterial fermented fermented bean curd is limited by a brewing cycle of up to 180 days, resulting in inefficiency.
The fermented bean curd coupled preparation process of multi-bacterial species is used to ferment pre-fermentation using the complex bacterial strains of Garcinia micrococci, Staphylococcus rosy, Cookworm, Bacillus cereus and Bacillus subtilis, and is fermented through braised soup and bioflavouring enzymes. The synergistic effect of the lysate shortens the brewing cycle.
By rapidly degrading proteins and fats, shorten the brewing cycle of fermented bean curd, improve productivity, and impart unique flavor and health benefits to fermented bean curd.
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Abstract
Description
Technical Field
[0001] The present application relates to the technical field of food processing, and more specifically, to a coupled preparation process for multi-strain flavored fermented bean curd. Background Art
[0002] Fermented bean curd is a seasoning and side dish made from soybeans through processing such as pulping, dough making, culture and fermentation. During the fermentation process of tofu, enzymes such as protease and amylase are produced, which break down biological macromolecules such as protein and starch into small molecular compounds, and convert the starch in the tofu dough into ethanol and organic acids. The wine and spices in the auxiliary materials also participate in the process, and together they produce fragrant esters and other flavor components, thus constituting the unique flavor of fermented bean curd, which makes it have a delicious taste and delicate texture.
[0003] At present, according to the differences in the dominant microbial species of fermented fermented bean curd, fermented bean curd can be divided into three categories: mold fermentation type, yeast fermentation type and bacterial fermentation type. Among them, the brewing time of bacterial fermented fermented bean curd takes about 180 days, which leads to the limited production of bacterial fermented fermented bean curd. Summary of the invention
[0004] In order to improve the defect of long brewing cycle of bacterial fermented bean curd, the present application provides a coupled preparation process of multi-strain flavored bean curd.
[0005] The application provides a multi-strain flavored fermented bean curd coupling preparation process, which adopts the following technical solution:
[0006] A multi-strain flavored fermented bean curd coupling preparation process comprises the following steps:
[0007] S1. Pick soybeans, remove the shells, wash and remove impurities, then soak at a temperature of 20-30°C for 3-5 hours, then grind, filter, boil, filter, add and press to obtain tofu embryo;
[0008] S2, inoculating the composite bacteria into the white bean curd embryo, and then aseptically culturing and fermenting to obtain the bean curd embryo;
[0009] Among them, the composite bacteria consisted of Micrococcus luteus, Staphylococcus carnosus, Kochella rosea, Bacillus cereus and Bacillus subtilis;
[0010] S3, placing the fermented bean curd blank into a pickling container, and then salting it layer by layer to obtain the fermented bean curd salt blank;
[0011] S4, adding brine to the fermented bean curd salt dough for later fermentation, and finally taking out the product and heating and sterilizing it to obtain multi-strain flavored bean curd.
[0012] During the pre-fermentation of fermented bean curd, Micrococcus luteus, Staphylococcus carnosus and Kochia rosea grow faster, so they can first quickly degrade proteins and fats to obtain hydrophobic peptides with larger molecular weights and a small amount of free amino acids and free fatty acids. Bacillus cereus and Bacillus subtilis have extremely high protease and lipase activities, so Bacillus cereus and Bacillus subtilis can quickly degrade hydrophobic peptides and proteins with larger molecular weights to obtain hydrophilic peptides and free amino acids with smaller molecular weights, indirectly shortening the fermentation cycle of fermented bean curd.
[0013] At the same time, Staphylococcus carnosus and Cook's bacterium roseo are also coagulase-negative cocci, which have nitrite and nitrate reductase activity, which promote the formation and stability of fermented bean curd, limit lipid oxidation and prevent fermented bean curd from becoming rancid. Bacillus cereus and Bacillus subtilis are beneficial to human health.
[0014] Preferably, based on the number of viable bacteria, the ratio of Micrococcus luteus, Kochella rosea, Staphylococcus carnosus, Bacillus cereus and Bacillus subtilis is (0.8-3.2):(1.5-4.5):(0.4-1.4):(1.0-2.0):(1.0-2.0).
[0015] Preferably, based on the number of viable bacteria, the ratio of Micrococcus luteus, Kochella rosea, Staphylococcus carnosus, Bacillus cereus and Bacillus subtilis is 2:3:0.9:1.5:1.5.
[0016] When Micrococcus luteus, Kochella rosea, Staphylococcus carnosus, Bacillus cereus and Bacillus subtilis are used in the above-mentioned proportions, the composite bacteria can play a synergistic promoting role in the early and late stages of fermented bean curd brewing, further shortening the fermented bean curd brewing cycle.
[0017] Preferably, the preparation method of the composite strain comprises the following steps:
[0018] A1. Micrococcus luteus, Kukkel's bacillus, Staphylococcus carnosus, Streptococcus paris, Bacillus cereus and Bacillus subtilis are cultured at high density, respectively, with a culture pH of 7-7.2, a culture temperature of 30-40°C, a culture time of 20-30 hours for Micrococcus luteus, Kukkel's bacillus, Bacillus cereus and Bacillus subtilis, and a culture time of 30-40 hours for Staphylococcus carnosus;
[0019] A2. After the culture is completed, the culture is cooled to 8-12°C, and then the culture is centrifuged and concentrated. Then, Micrococcus luteus, Kulxobacterium roseum, Staphylococcus carnosus, Bacillus cereus and Bacillus subtilis are mixed, and then mixed with soybean powder in a ratio of 1: (1.2-1.6), and finally frozen to obtain a composite strain.
[0020] Preferably, the brine comprises the following raw materials in parts by weight: 40-50 parts of 17wt% magnesium chloride, 10-20 parts of biological seasoning sauce, 2-4 parts of fermented glutinous rice, 1-3 parts of pepper and 0.2-0.6 parts of monosodium glutamate.
[0021] Preferably, the biological seasoning sauce comprises the following raw materials in parts by weight: 60-80 parts of snail-pork bone enzymatic hydrolyzate, 5-10 parts of scallion and ginger oil, 5-10 parts of bean paste, 4-6 parts of sour bamboo shoots, 5-10 parts of monosodium glutamate, and 8-16 parts of salt.
[0022] Snail rice noodle is one of the special snacks in Liuzhou City, Guangxi Zhuang Autonomous Region. It has a unique mixed flavor of spicy, refreshing, fresh and sour. Therefore, when the above-mentioned biological seasoning is added to the braising soup, the prepared fermented bean curd will also have the flavor of snail rice noodle.
[0023] In addition, the snail-pig bone enzymatic hydrolysate in the biological seasoning can also exist as exogenous nutrients and bioactive ingredients, thereby promoting microbial growth, fermentation ability and environmental tolerance, and further shortening the fermented bean curd brewing cycle.
[0024] In addition, the magnesium chloride aqueous solution can promote the coagulation and flavoring of tofu, that is, the protein in tofu and snail-pig bone hydrolysate can form a tight network structure under the action of magnesium chloride, thereby prompting the active substances and composite bacteria in the snail-pig bone hydrolysate to act quickly on the protein. That is, the magnesium chloride aqueous solution and the snail-pig bone hydrolysate of the biological seasoning sauce have a certain synergistic relationship, thereby shortening the brewing cycle of fermented bean curd.
[0025] Preferably, the method for preparing the snail-pig bone enzymatic hydrolysate comprises the following steps:
[0026] B1. Wash and steam the snails, then remove the shells and cut them into pieces to obtain snail meat cubes;
[0027] B2, washing, steaming and grinding the pig bones into mud to obtain pig bone mud;
[0028] B3. Put the diced snail meat, pork bone paste, glucose and starch into a jar and perform enzymolysis with a composite enzyme to obtain a snail-pork bone enzymolysate.
[0029] Preferably, in B3, the mass ratio of the diced snail meat, pork bone paste, glucose, starch and complex enzyme is (40-50): (30-40): (1-3): (1-3): (14-18); the complex enzyme is a mixture of animal protease, neutral protease and alkaline protease.
[0030] Preferably, the mass ratio of the animal protein hydrolase, neutral protease and alkaline protease is (8-10):(1-3):(1-3).
[0031] Compared with using animal protein hydrolase, neutral protease or alkaline protease alone, the use of a mixture of animal protein hydrolase, neutral protease and alkaline protease for enzymatic hydrolysis can significantly reduce the brewing cycle of fermented bean curd, especially when the mass ratio of animal protein hydrolase, neutral protease and alkaline protease is (8-10):(1-3):(1-3), the brewing cycle of fermented bean curd is significantly shortened.
[0032] The reason may be that neutral protease and alkaline protease can act as exogenous proteases to promote the fermentation of fermented bean curd, and neutral protease and alkaline protease are compatible with the temperature and pH value during the fermented bean curd brewing process.
[0033] In summary, this application has the following beneficial effects:
[0034] 1. During the pre-fermentation of fermented bean curd, Micrococcus luteus, Staphylococcus carnosus and Kochia rosea grow faster, so they can first quickly degrade proteins and fats to obtain hydrophobic peptides with larger molecular weights and a small amount of free amino acids and free fatty acids. Bacillus cereus and Bacillus subtilis have extremely high protease and lipase activities, so Bacillus cereus and Bacillus subtilis can quickly degrade hydrophobic peptides and proteins with larger molecular weights to obtain hydrophilic peptides and free amino acids with smaller molecular weights, indirectly shortening the fermentation cycle of fermented bean curd.
[0035] 2. Staphylococcus carnosus and Koch's bacillus roseo are also coagulase-negative cocci, which have nitrite and nitrate reductase activity, promoting the formation and stability of fermented bean curd, limiting lipid oxidation and preventing fermented bean curd from becoming rancid. Bacillus cereus and Bacillus subtilis are beneficial to human health.
[0036] 3. The snail-pork bone enzymatic hydrolysate in the food seasoning can not only make the fermented bean curd have the unique mixed flavor of spicy, refreshing, fresh and sour of snail powder, but also exist as exogenous nutrients and bioactive ingredients, thereby promoting microbial growth, fermentation ability and environmental tolerance, and further shortening the fermented bean curd brewing cycle. DETAILED DESCRIPTION
[0037] The present application is further described in detail below in conjunction with Examples 1-13 and Comparative Example 1.
[0038] raw material
[0039] Micrococcus luteus ATCC 10240; Staphylococcus carnosus ATCC 51365; Kochella rosea ATCC 186; Bacillus cereus ATCC 11778; Bacillus subtilis CMCC63501; Animal proteinase Hubei Yuying; Neutral protease Hebei Tuohai; Alkaline protease Guangzhou Huayu;
[0040] Soybean, soybean powder, magnesium chloride, red yeast rice, fermented glutinous rice, pepper, monosodium glutamate, salt, onion and ginger oil, bean paste, pickled bamboo shoots, pork bones, snails, glucose and starch are all commercially available.
[0041] Example
[0042] Example 1
[0043] A multi-strain flavored fermented bean curd coupling preparation process, characterized by comprising the following steps:
[0044] S1. Pick soybeans, remove the shells, wash and remove impurities, then soak at 25°C for 4 hours, then grind, filter, boil, filter, add and press to obtain tofu embryo;
[0045] S2, inoculating the composite bacteria into the white bean curd embryo, and then aseptically culturing and fermenting to obtain the bean curd embryo;
[0046] Among them, the concentration of the composite bacteria after adding water is 10 5 CFU / ml, spray inoculation, inoculation volume was 0.4ml / 100g, culture temperature was 30℃, and culture time was 6 days;
[0047] The composite bacteria are composed of Micrococcus luteus, Staphylococcus carnosus, Kochella rosea, Bacillus cereus and Bacillus subtilis, and the ratio of Micrococcus luteus, Kochella rosea, Staphylococcus carnosus, Bacillus cereus and Bacillus subtilis is 2:3:0.9:1.5:1.5 according to the number of viable bacteria;
[0048] The preparation method of the composite strain comprises the following steps:
[0049] A1. Micrococcus luteus, Kukkel's bacillus, Staphylococcus carnosus, Bacillus cereus and Bacillus subtilis were cultured at high density, respectively, with a culture pH of 7.1 and a culture temperature of 35°C. Micrococcus luteus, Kukkel's bacillus, Bacillus cereus and Bacillus subtilis were cultured for 25 hours, and Staphylococcus carnosus and Streptococcus paris were cultured for 35 hours.
[0050] A2. After the culture is completed, the culture is cooled to 10°C, and then the culture is concentrated by centrifugation. Then, Micrococcus luteus, Kulzer's rose, Staphylococcus carnosus, Bacillus cereus and Bacillus subtilis are mixed, and then mixed with soybean powder in a ratio of 1:1.4, and finally frozen to obtain a composite strain;
[0051] S3, placing the fermented bean curd blank into a pickling container, then sprinkling salt layer by layer and pickling for 8 hours to obtain the fermented bean curd salt blank;
[0052] S4, adding brine to the fermented bean curd salt dough for later fermentation, wherein the brine consists of 45kg 17wt% magnesium chloride aqueous solution, 3kg fermented glutinous rice, 2kg prickly ash and 0.4g monosodium glutamate; during fermentation, the brine submerges the fermented bean curd salt dough by 2cm, and the fermentation temperature is 20-30°C;
[0053] Subsequently, the substance content in the fermented bean curd was tested to determine the maturity of the fermented bean curd. The physical and chemical indicators of the fermented bean curd were: moisture ≤72.0%; amino nitrogen (calculated as nitrogen) ≥0.42g / 100g; water-soluble protein ≥3.20g / 100g; total acid (calculated as lactic acid) ≤1.30g / 100g; salt ≥6.5g / 100g; finally, the product was taken out and heated and sterilized to obtain multi-strain flavored fermented bean curd.
[0054] Embodiment 2-5
[0055] The difference from Example 1 is that in the composite bacteria, the proportions of Micrococcus luteus, Staphylococcus carnosus, Kochella rosea, Bacillus cereus and Bacillus subtilis are different in terms of the number of viable bacteria, as shown in Table 1.
[0056] Table 1 Proportion of each component of composite bacteria in Examples 1-5
[0057] Example 1 Example 2 Example 3 Example 4 Example 5 Micrococcus luteus 2 3.2 0.8 3.6 0.4 Cookia rosea 3 1.5 4.5 1.2 4.8 Staphylococcus carnosus 0.9 1.4 0.4 1.6 0.2 Bacillus cereus 1.5 1.0 2.0 0.5 2.5 Bacillus subtilis 1.5 2.0 1.0 2.5 0.5
[0058] Example 6
[0059] The difference from Example 1 is that 15 kg of biological seasoning sauce is also added to the brine;
[0060] The biological seasoning sauce is made by mixing the following raw materials: 70kg snail-pork bone enzymatic hydrolysate, 8kg onion and ginger oil, 8kg bean paste, 5kg sour bamboo shoots, 8kg monosodium glutamate, and 12kg salt;
[0061] The preparation method of snail-pig bone enzymatic hydrolysate comprises the following steps:
[0062] B1. Wash and steam the snails, then remove the shells and cut them into pieces to obtain snail meat cubes;
[0063] B2, washing, steaming and grinding the pig bones into mud to obtain pig bone mud;
[0064] B3. Put the diced snail meat, pork bone paste, glucose and starch into a jar and enzymolyze them with animal protein hydrolase to obtain snail-pork bone enzymolysate; wherein the mass ratio of the diced snail meat, pork bone paste, glucose, starch and animal protein hydrolase is 45:35:2:2:16.
[0065] Embodiment 7-8
[0066] The difference from Example 6 is that the added amounts of the components of the braising soup and the biological seasoning sauce are different, as shown in Table 2.
[0067] Table 2 Addition amount of each component of the stew and biological seasoning sauce in Examples 6-8 / kg
[0068]
[0069] Examples 9-10
[0070] The difference from Example 6 is that the mass proportions of the components in the snail-pig bone enzymatic hydrolysate are different, as shown in Table 3.
[0071] Table 3 Mass ratio of each component in Example 6, Example 9-10 snail-pig bone enzymatic hydrolysate
[0072] Example 6 Example 9 Example 10 Diced snail meat 45 50 40 Pork bone paste 35 30 40 glucose 2 1 3 starch 2 3 1 Animal protein enzyme 16 14 18
[0073] Embodiment 11
[0074] The difference from Example 6 is that the animal protease is replaced by a mixture of animal protease, neutral protease and alkaline protease, and the mass ratio of the animal protease, neutral protease and alkaline protease is 9:2:2.
[0075] Examples 12-13
[0076] The difference from Example 11 is that the mass ratios of animal protein hydrolase, neutral protease and alkaline protease are different, as shown in Table 4.
[0077] Table 4 Mass ratio of animal protease, neutral protease and alkaline protease in Examples 11-13
[0078] Embodiment 11 Example 12 Example 13 Animal protein enzyme 9 10 8 Neutral protease 2 1 3 Alkaline protease 2 1 3
[0079] Comparative Example
[0080] Comparative Example 1
[0081] The difference from Example 1 is that the composite bacteria are replaced with the same added amount of Micrococcus luteus.
[0082] Performance testing
[0083] Detection Methods
[0084] 1. Detection of fermented bean curd brewing cycle
[0085] Three samples were taken out from Examples 1-13 and Comparative Example 1 respectively. In the later fermentation of S4, the content of substances in the fermented bean curd was detected to determine the maturity of the fermented bean curd. The physical and chemical indicators of the fermented bean curd were: moisture ≤72.0%; amino nitrogen (in terms of nitrogen) ≥0.42g / 100g; water-soluble protein ≥3.20g / 100g; total acid (in terms of lactic acid) ≤1.30g / 100g; salt ≥6.5g / 100g; then the time required for the fermented bean curd to mature was recorded and the average value was taken.
[0086] The test data are shown in Table 5.
[0087] Table 5 Periodic table of fermented bean curd brewing of Examples 1-13 and Comparative Example 1
[0088] Brewing cycle Brewing cycle Example 1 76d Example 8 74d Example 2 83d Example 9 73d Example 3 79d Example 10 75d Example 4 86d Embodiment 11 64d Example 5 81d Example 12 66d Example 6 72d Example 13 67d Example 7 77d Comparative Example 1 128d
[0089] Referring to Comparative Example 1 and Examples 1-5 and in combination with Table 5, it can be seen that the brewing cycles of Examples 1-5 are significantly shortened relative to Comparative Example 1, which indicates that, compared with using Micrococcus luteus alone, mixing Micrococcus luteus, Staphylococcus carnosus, Cook's bacillus roseus, Bacillus cereus and Bacillus subtilis can significantly shorten the time required for fermented bean curd brewing.
[0090] The reason is that during the pre-fermentation process of fermented bean curd, Micrococcus luteus, Staphylococcus carnosus and Cookson's rose grow faster, so they can quickly degrade protein and fat first, respectively, to obtain hydrophobic peptides with larger molecular weight and a small amount of free amino acids and free fatty acids.
[0091] Bacillus cereus and Bacillus subtilis have extremely high protease and lipase activities, so Bacillus cereus and Bacillus subtilis can quickly degrade hydrophobic peptides and proteins with larger molecular weight to obtain hydrophilic peptides and free amino acids with smaller molecular weight, indirectly shortening the brewing cycle of fermented bean curd.
[0092] Compared with Example 1, the brewing period of Examples 2-3 is significantly increased, and the brewing period of Examples 4-5 is further increased. Meanwhile, among Examples 2-4, the brewing period of Examples 3 and 5 is relatively short.
[0093] This shows that rose-colored Kukeri plays a major role in the brewing time of fermented bean curd, that is, as the proportion of rose-colored Kukeri increases, the brewing cycle of fermented bean curd gradually shortens, but when the proportion of rose-colored Kukeri reaches the proportion of Example 1, if the proportion of rose-colored Kukeri is further increased, the brewing time of fermented bean curd will decrease. In other words, when the components of the composite strain adopt the proportion of Example 1, the fermented bean curd has the shortest preparation cycle.
[0094] With reference to Example 1 and Example 6 and in combination with Table 5, it can be seen that, relative to Example 1, the brewing cycle of Example 6 is further shortened, which indicates that the addition of biological seasoning sauce can effectively promote the fermentation effect of the composite bacteria.
[0095] The reason is that the snail-pig bone enzymatic hydrolysate in the biological seasoning can also exist as exogenous nutrients and bioactive ingredients, thereby promoting microbial growth, fermentation ability and environmental tolerance, and further shortening the fermented bean curd brewing cycle.
[0096] In addition, snail rice noodle is one of the specialty snacks in Liuzhou City, Guangxi Zhuang Autonomous Region. It has a unique mixed flavor of spicy, refreshing, fresh and sour. Therefore, when the above-mentioned biological seasoning is added to the braising soup, the prepared fermented bean curd will also have the flavor of snail rice noodle.
[0097] With reference to Examples 6-8 and in combination with Table 5, it can be seen that the brewing cycles of Examples 7-8 are relatively long compared to that of Example 6. This indicates that when the braising soup and the biological seasoning sauce adopt the proportion of Example 6, the brewing cycle of fermented bean curd can be significantly shortened.
[0098] The reason may be that the magnesium chloride aqueous solution can promote the coagulation and flavoring of tofu, that is, the protein in tofu and snail-pig bone hydrolysate can form a tight network structure under the action of magnesium chloride, thereby prompting the active substances and composite bacteria in the snail-pig bone hydrolysate to act quickly on the protein. That is, there is a certain synergistic relationship between the magnesium chloride aqueous solution and the snail-pig bone hydrolysate of the biological seasoning sauce. When the magnesium chloride aqueous solution and the snail-pig bone hydrolysate reach the ratio of Example 6, the two can reach an effective balance, thereby shortening the brewing cycle of fermented bean curd.
[0099] With reference to Example 6 and Examples 9-10 and in combination with Table 5, it can be seen that the brewing cycle of Examples 9-10 is slightly extended compared to that of Example 6. This indicates that when the components of the snail-pig bone enzymatic hydrolysate are formulated in the ratio of Example 6, the fermented bean curd will have a shorter brewing cycle.
[0100] Referring to Example 6 and Example 11 and combining with Table 5, it can be seen that the brewing cycle of Example 11 is significantly shortened compared with Example 6, which shows that, compared with using animal protein hydrolase alone, the enzymatic hydrolysis of a mixture of animal protein hydrolase, neutral protease and alkaline protease can significantly reduce the brewing cycle of fermented bean curd. The reason may be that neutral protease and alkaline protease can be used as exogenous proteases to promote the fermentation of fermented bean curd, and neutral protease and alkaline protease are compatible with the temperature and pH value during fermented bean curd brewing.
[0101] Referring to Examples 11-13 and in combination with Table 5, it can be seen that the brewing cycle of Examples 12-13 is slightly extended compared to Example 11. This indicates that when the animal protein hydrolase, neutral protease and alkaline protease adopt the proportions of Example 11, fermented bean curd will have a shorter brewing cycle.
[0102] This specific embodiment is merely an explanation of the present application and is not a limitation of the present application. After reading this specification, those skilled in the art may make modifications to the present embodiment without any creative contribution as needed, but such modifications are protected by the patent law as long as they are within the scope of the claims of the present application.
Claims
1. A multi-strain flavored fermented bean curd coupling preparation process, It is characterized in that The following steps are involved: S1. Pick soybeans, remove the shells, wash and remove impurities, then soak at a temperature of 20-30°C for 3-5 hours, then grind, filter, boil, filter, add and press to obtain tofu embryo; S2, inoculating the composite bacteria into the white bean curd embryo, and then aseptically culturing and fermenting to obtain the bean curd embryo; Among them, the composite bacteria consisted of Micrococcus luteus, Staphylococcus carnosus, Kochella rosea, Bacillus cereus and Bacillus subtilis; S3, placing the fermented bean curd blank into a pickling container, and then salting it layer by layer to obtain the fermented bean curd salt blank; S4, adding brine to the fermented bean curd salt dough for later fermentation, and finally taking out the product and heating and sterilizing it to obtain multi-strain flavored bean curd.
2. The multi-strain flavored fermented bean curd coupling preparation process according to claim 1, Features: Calculated by the number of live bacteria, the ratio of Micrococcus luteus, Kochella rosea, Staphylococcus carnosus, Bacillus cereus and Bacillus subtilis is (0.8-3.2):(1.5-4.5):(0.4-1.4):(1.0-2.0):(1.0-2.0).
3. The multi-strain flavored fermented bean curd coupling preparation process according to claim 2, Features: Calculated by the number of live bacteria, the ratio of Micrococcus luteus, Kochella rosea, Staphylococcus carnosus, Bacillus cereus and Bacillus subtilis is 2:3:0.9:1.5:1.
5.
4. The multi-strain flavored fermented bean curd coupling preparation process according to claim 2, It is characterized in that The preparation method of the composite strain comprises the following steps: A1. Micrococcus luteus, Kukkel's bacillus, Staphylococcus carnosus, Bacillus cereus and Bacillus subtilis are cultured at high density, respectively, with a culture pH of 7-7.2 and a culture temperature of 30-40° C. The culture time of Micrococcus luteus, Kukkel's bacillus, Bacillus cereus and Bacillus subtilis is 20-30 hours, and the culture time of Staphylococcus carnosus and Streptococcus paris is 30-40 hours; A2. After the culture is completed, the culture is cooled to 8-12°C, and then the culture is centrifuged and concentrated. Then, Micrococcus luteus, Kulxobacterium roseum, Staphylococcus carnosus, Bacillus cereus and Bacillus subtilis are mixed, and then mixed with soybean powder in a ratio of 1: (1.2-1.6), and finally frozen to obtain a composite strain.
5. The multi-strain flavored fermented bean curd coupling preparation process according to claim 1, It is characterized in that The brine comprises the following raw materials in parts by weight: 40-50 parts of 17wt% magnesium chloride, 10-20 parts of biological seasoning sauce, 2-4 parts of fermented glutinous rice, 1-3 parts of pepper and 0.2-0.6 parts of monosodium glutamate.
6. The multi-strain flavored fermented bean curd coupling preparation process according to claim 5, It is characterized in that The biological seasoning sauce comprises the following raw materials in parts by weight: 60-80 parts of snail-pork bone enzymatic hydrolyzate, 5-10 parts of scallion and ginger oil, 5-10 parts of bean paste, 4-6 parts of sour bamboo shoots, 5-10 parts of monosodium glutamate, and 8-16 parts of salt.
7. The multi-strain flavored fermented bean curd coupling preparation process according to claim 6, It is characterized in that The preparation method of the snail-pig bone enzymatic hydrolysate comprises the following steps: B1. Wash and steam the snails, then remove the shells and cut them into pieces to obtain snail meat cubes; B2, washing, steaming and grinding the pig bones into mud to obtain pig bone mud; B3. Put the diced snail meat, pork bone paste, glucose and starch into a jar and perform enzymolysis with a composite enzyme to obtain a snail-pork bone enzymolysate.
8. The multi-strain flavored fermented bean curd coupling preparation process according to claim 7, Features: In B3, the mass ratio of the diced snail meat, pork bone paste, glucose, starch and complex enzyme is (40-50): (30-40): (1-3): (1-3): (14-18); the complex enzyme is a mixture of animal protein hydrolase, neutral protease and alkaline protease.
9. The multi-strain flavored fermented bean curd coupling preparation process according to claim 8, Features: The mass ratio of the animal protein hydrolase, neutral protease and alkaline protease is (8-10): (1-3): (1-3).