Preparation method and application of special starter for micro-fermentation of direct vat set type rice tofu
Through direct-injected rice tofu micro-fried agent and whole grain crushing technology, the time and quality problems in the industrial production of rice tofu are solved, efficient and healthy rice tofu production are achieved, and the hardness and flavor of the product are improved.
Patent Information
- Application Number
- CN202510515726.7
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2025-04-23
- Publication Date
- 2025-08-08
AI Technical Summary
In the industrial production of rice tofu, there are problems such as long-term processing of traditional raw materials, low yield, lack of dietary fiber, complex process, difficult to clean equipment, heavy alkaline odor of products and aging of starch, which is difficult to meet the needs of efficient production of high-quality rice tofu.
The preparation method of direct-to-dump rice tofu micro-fermentation special fermentation agent is adopted, including inoculation of activated bacterial seeds in the enzymatic rice slurry and lyophilized, combined with whole grain crushing, konjac starch, antioxidants and twin screw extrusion technology to form high dietary fiber and anti-aging rice tofu products.
It significantly shortens the preparation time of rice tofu, improves product quality and hardness, reduces alkaline odor, maintains the smoothness and delicateness of the product and rice fragrance, and improves industrial production efficiency and product brightness.
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Abstract
Description
Technical Field
[0001] The invention relates to the technical field of rice tofu starter agents, in particular to a preparation method and application of a direct-throwing rice tofu micro-fermentation starter agent. Background Art
[0002] Rice tofu, a starch gel food, is a traditional snack in Hunan, Hubei, Sichuan, and Guizhou provinces of my country. It boasts a rich aroma and smooth, delicate texture. Made by gelatinizing rice grain starch in a limited amount of water, rice tofu exhibits a certain degree of viscoelasticity and gel strength. Popular in Hunan, Hubei, Sichuan, and Guizhou, its smooth texture and rich rice aroma are highly sought after by consumers. Konjac, a perennial herb in the Araceae family, is rich in glucomannan and dietary fiber. Studies have shown that konjac can lower blood lipids and blood sugar, promote bowel movements and reduce weight, supplement calcium, fight tumors, and enhance immune function.
[0003] Microfermentation is a process that controls the activity of microorganisms. By limiting the fermentation time and conditions, only minor biochemical changes occur in the raw materials, preserving more of their original properties. The principle is to use microorganisms such as yeast and bacteria to decompose some organic matter in a short period of time, producing a small amount of metabolites. However, the process is actively stopped to prevent complete fermentation. Compared to natural fermentation, the fermentation time is shorter, which can extend the shelf life of food. However, the pain points of microfermentation are high costs, the need for precise monitoring to prevent excessive fermentation, high hygiene requirements, and difficulty in controlling contamination by foreign bacteria.
[0004] Research has revealed that rice tofu has long been produced in a family and workshop-style manner. Its traditional processing involves complex steps, including raw material selection (primarily indica rice), impurity removal, cleaning, soaking, grinding, gelatinization, cooling, and molding. Clearly, the following challenges exist in the industrialized production of traditional rice tofu: 1. Traditional raw material pretreatment (soaking and grinding) is time-consuming, yields low, and lacks dietary fiber. 2. The mid-stage processing—the traditional gelatinization, cooling, and molding process (gelatinization in a water bath or steaming)—is complex, lacks continuity, and is difficult to clean. 3. Traditional products have a high alkaline content and a strong alkaline flavor, making them difficult to meet modern consumers' demands for healthy and nutritious food. 4. During storage, the grain starch easily ages, causing problems such as flaking and hardening. These bottlenecks in the rice tofu industry make it difficult for current processors to efficiently produce high-quality and high-volume rice tofu, severely impacting the industry's quality and efficiency. There is an urgent need for advanced gel molding processing technology to upgrade the industry. Summary of the Invention
[0005] One of the purposes of the present invention is to overcome the deficiencies of the prior art and provide a special starter for direct-injection rice tofu micro-fermentation, so as to at least achieve a difference from the traditional rice tofu preparation scheme, greatly shorten the preparation time, and improve the quality of rice tofu.
[0006] The object of the present invention is achieved through the following technical solutions:
[0007] A method for preparing a special starter for direct-injection rice tofu micro-fermentation comprises the following steps:
[0008] The activated bacteria are activated respectively, and the activated bacteria are inoculated into the rice milk after enzymatic hydrolysis according to a weight ratio of 6:5:5, and then fermented and freeze-dried to obtain the starter.
[0009] Furthermore, the Lactobacillus plantarum is deposited in the China Center for Culture and Microorganism Collection with the deposit number Bio-67299; the Lactobacillus rhamnosus is deposited in the China Center for Culture and Microorganism Collection with the deposit number Bio-67187; and the Lactococcus lactis subsp. lactis is deposited in the China Center for Culture and Microorganism Collection with the deposit number Bio-60664.
[0010] Furthermore, the activation method comprises the following steps:
[0011] S1: inoculating the Lactobacillus plantarum, the Lactobacillus rhamnosus, and the Lactococcus lactis subsp. lactis into a liquid culture medium at an inoculation rate of 5-7% (corresponding to a volume ratio of 1:15-20), performing primary activation at 35-37° C. for 12-15 hours to obtain a primary activated seed solution;
[0012] S2: The first-level activated seed liquid is inoculated into a new liquid culture medium at an inoculation rate of 1:18-25, and a second-level activation is performed at 35-37° C. for 24 hours to obtain the corresponding activated strains.
[0013] Furthermore, the liquid culture medium comprises, by weight: 10.0-12.0 parts of casein peptone, 10.0-12.0 parts of beef extract, 5.0-6.0 parts of yeast powder, 5.0-6.0 parts of glucose, 4.0-5.0 parts of sodium acetate, 2.0-3.0 parts of diammonium citrate, 1.0-2.0 parts of Tween 80, 1.0-2.0 parts of K2HPO4, 0.2-0.4 parts of MgSO4.7H2O, 0.05-0.06 parts of MnSO4.H2O, 20.0-25.0 parts of CaCO3, and 1000.0-1100.0 parts of distilled water;
[0014] The pH of the liquid culture medium is 6.8-7.2.
[0015] Another object of the present invention is to provide an application of the direct-injection rice tofu micro-fermentation special starter, comprising:
[0016] The starter is inoculated into the rice tofu fermentation material for fermentation, and then an antioxidant is added, followed by extrusion and puffing.
[0017] Furthermore, the weight ratio of the starter to the rice tofu fermentation material is 1:500-600.
[0018] Furthermore, the fermentation temperature is 35° C. and the fermentation time is 0.8 to 1.2 hours.
[0019] Furthermore, the preparation method of the rice tofu fermented material is: uniformly mixing brown rice, mixed grain powder, konjac flour, calcium oxide and water.
[0020] Preferably, the weight ratio of the brown rice, mixed cereal flour, konjac flour, calcium oxide and water is 5-8:0.8-1.2:0.03-0.06:0.04-0.7:2-4.
[0021] Preferably, the cereal powder mix comprises corn, chickpeas, yellow millet, red beans, black rice, oats, sorghum and quinoa.
[0022] Preferably, the weight ratio of the corn, chickpeas, yellow millet, red beans, black rice, oats, sorghum and quinoa is 8: 0.1-0.3: 0.2-0.4: 0.4-0.6: 0.1-0.3: 0.3-0.5: 0.2-0.4: 0.1.
[0023] Furthermore, the antioxidant includes sodium alginate, sodium carboxymethyl cellulose and xanthan gum.
[0024] Preferably, by weight, the sodium alginate is 1.5 to 2.3 parts, the sodium carboxymethyl cellulose is 2.5 to 3.0 parts, and the xanthan gum is 1.0 to 1.5 parts.
[0025] Furthermore, the extrusion puffing adopts twin-screw extrusion, and the specific method is: placing the raw material of the antioxidant in a two-stage extrusion device, with an extrusion feeding speed of 0.3-0.6 kg / min and a first-stage barrel temperature of 123°C-155°C; the semi-finished product after the first-stage extrusion continues to pass through a second-stage extrusion device, with a second-stage barrel temperature of 55-60°C, and is blown for cooling, and is directly packaged with a composite packaging material in the latter stage to obtain a finished product.
[0026] Twin-screw extrusion technology is a new modern processing technology that works through the combined effects of high temperature, high pressure, high-speed shear and multiple physical fields. It can improve the physical properties of starch colloid products and significantly enhance product quality. It has been widely used in the processing of various products, such as Shaanxi specialty stir-fried rice balls, konjac gel products, and convenient rice paste gel rice noodles, etc.
[0027] The beneficial effects of the present invention are:
[0028] 1. The raw materials are processed with whole grain crushing technology, so that the product contains higher dietary fiber and mineral nutrients.
[0029] 2. Introducing cereal starches such as konjac, pea starch, and potato starch into the raw materials of traditional rice tofu, and matching KGM with a certain proportion of cereal starch, can increase the hardness of the product by promoting the short-range order of rice starch, and improve the brightness and chewiness of the product.
[0030] 3. The present invention applies konjac to the industrial production of rice tofu, and adopts whole grain crushing technology, direct-injection rice tofu micro-fermentation agent flavoring technology, two-stage extrusion maturation molding technology, hydrophilic colloid anti-aging technology, etc., to solve the problems existing in the industrial production of rice tofu, empower the traditional rice tofu industry with science and technology, and promote the development of rice tofu specialty industry.
[0031] 4. The present invention introduces hydrophilic colloid sodium alginate, sodium carboxymethyl cellulose and xanthan gum to improve the anti-aging ability of the product, maintain good product quality during the shelf life, and prevent the occurrence of phenomena such as falling off, hardening and brittleness.
[0032] 5. The traditional method of preparing rice tofu is to use natural fermentation, which takes a long time and is difficult to control hygiene. The present invention uses a direct-injection micro-fermentation agent to significantly reduce the preparation time of rice tofu and produce rice tofu with better quality. DETAILED DESCRIPTION
[0033] The technical solution of the present invention is described in further detail below, but the protection scope of the present invention is not limited to the following.
[0034] Example 1
[0035] Prepare a kind of rice tofu, specific method is as follows:
[0036] 1) Raw material preparation: 6 parts of brown indica rice, 1 part of composite grain flour (8 parts of small corn, 0.2 parts of small chickpeas, 0.3 parts of yellow millet, 0.5 parts of red beans, 0.2 parts of black rice, 0.4 parts of oats, 0.3 parts of sorghum, 0.1 parts of quinoa, etc.), 0.05 parts of konjac flour, 0.06 parts of calcium oxide, and 3 parts of food-grade purified water were mixed and stirred evenly, and placed in a reactor for use.
[0037] 2) Prepare a sterile liquid medium for seeds: Mix 10.0 parts of casein peptone, 12.0 parts of beef extract, 6.0 parts of yeast powder, 6.0 parts of glucose, 5.0 parts of sodium acetate, 3.0 parts of diammonium citrate, 2.0 parts of Tween 80, 2.0 parts of K2HPO4, 0.4 parts of MgSO4·7H2O, 0.06 parts of MnSO4·H2O, 25.0 parts of CaCO3, and 1100.0 parts of distilled water. Maintain the pH at 6.8-7.2. Sterilize at 121°C for 20 minutes before use.
[0038] 3) Strain screening: Lactobacillus plantarum (Lactobacillus Plantarum, China Culture Collection Center No. Bio-67299); Lactobacillus rhamnosus (Lactobacillus Rhamnosus, China Culture Collection Center No. bio-67187); Lactococcus lactis subsp. lactis (Lactococcus lactis subsp. lactis, China Culture Collection Center No. Bio-60664).
[0039] 4) Primary activation: inoculate the three strains into sterile seed liquid culture medium at a ratio of 1:20 and culture at 35°C to 37°C for 12 hours;
[0040] 5) Secondary activation: The seed liquid after primary activation is re-inoculated into the seed sterile liquid culture medium at a ratio of 1:25 and cultured at a culture temperature of 35°C to 37°C for 24 hours.
[0041] 6) Preparing a starter: inoculating 0.06 parts of Lactobacillus plantarum, 0.05 parts of Lactobacillus rhamnosus, and 0.05 parts of Lactococcus lactis subsp. lactis after secondary activation into the enzymatically hydrolyzed rice milk, and continuing fermentation in a reactor at 35° C. for 24 hours. The fermentation was then freeze-dried in a freeze dryer to obtain a direct-injection rice tofu micro-starter.
[0042] 7) Inoculation: Inoculate the direct-injection rice tofu micro-starter into the reactor at a ratio of 1:600 and ferment at 35°C for 1.2 hours. Then, add 1.5 parts sodium alginate, 2.5 parts sodium carboxymethyl cellulose, and 1 part xanthan gum to the reactor, stir well, and set aside.
[0043] 8) Two-stage extrusion: The antioxidant-added raw material is placed in a two-stage extruder at a feed rate of 0.3 kg / min and a first-stage barrel temperature of 155°C. The semi-finished product after the first-stage extrusion is then passed through a second-stage extruder at a second-stage barrel temperature of 60°C, cooled with air, and then directly packaged in composite packaging to obtain the finished product.
[0044] Example 2
[0045] Prepare a kind of rice tofu, specific method is as follows:
[0046] 1) Raw material preparation: 6 parts of brown indica rice, 1 part of composite grain flour (8 parts of small corn, 0.2 parts of small chickpeas, 0.3 parts of yellow millet, 0.5 parts of red beans, 0.2 parts of black rice, 0.4 parts of oats, 0.3 parts of sorghum, 0.1 parts of quinoa, etc.), 0.05 parts of konjac flour, 0.06 parts of calcium oxide, and 3 parts of food-grade purified water were mixed and stirred evenly, and placed in a reactor for use.
[0047] 2) Prepare a sterile liquid culture medium for seeds: Mix 12.0 parts of casein peptone, 10.0 parts of beef extract, 5.0 parts of yeast extract, 5.0 parts of glucose, 4.0 parts of sodium acetate, 2.0 parts of diammonium citrate, 1.0 part of Tween 80, 1.0 part of K2HPO4, 0.4 part of MgSO4·7H2O, 0.05 part of MnSO4·H2O, 20.0 parts of CaCO3, and 1100.0 parts of distilled water. Maintain the pH at 6.8-7.2. Sterilize at 121°C for 20 minutes before use.
[0048] 3) Strain screening: Lactobacillus plantarum (Lactobacillus Plantarum, China Culture Collection Center No. Bio-67299); Lactobacillus rhamnosus (Lactobacillus Rhamnosus, China Culture Collection Center No. bio-67187); Lactococcus lactis subsp. lactis (Lactococcus lactis subsp. lactis, China Culture Collection Center No. Bio-60664).
[0049] 4) Primary activation: inoculate the three strains into sterile seed liquid culture medium at a ratio of 1:20 and culture at 35°C to 37°C for 12 hours;
[0050] 5) Secondary activation: The seed liquid after primary activation is re-inoculated into the seed sterile liquid culture medium at a ratio of 1:25 and cultured at a culture temperature of 35°C to 37°C for 24 hours.
[0051] 6) Preparing a starter: inoculating 0.06 parts of Lactobacillus plantarum, 0.05 parts of Lactobacillus rhamnosus, and 0.05 parts of Lactococcus lactis subsp. lactis after secondary activation into the enzymatically hydrolyzed rice milk, and continuing fermentation in a reactor at 35° C. for 24 hours. The fermentation was then freeze-dried in a freeze dryer to obtain a direct-injection rice tofu micro-starter.
[0052] 7) Inoculation: Inoculate the direct-injection rice tofu micro-starter into the reactor at a ratio of 1:600 and ferment at 35°C for 1.2 hours. Then, add 1.5 parts sodium alginate, 2.5 parts sodium carboxymethyl cellulose, and 1 part xanthan gum to the reactor, stir well, and set aside.
[0053] 8) Two-stage extrusion: The antioxidant-added raw material is placed in a two-stage extruder at a feed rate of 0.3 kg / min and a first-stage barrel temperature of 155°C. The semi-finished product after the first-stage extrusion is then passed through a second-stage extruder at a second-stage barrel temperature of 60°C, cooled with air, and then directly packaged in composite packaging to obtain the finished product.
[0054] Comparative Example
[0055] A rice tofu is prepared by a traditional method, and the specific method is as follows:
[0056] S1: Soak the raw material, brown indica rice, in plant ash or cypress ash for more than 12 hours, until the rice has no white belly;
[0057] S2: Soaking: Wash the soaked rice carefully with water and rinse it clean;
[0058] S3: Washing: Grinding: Add appropriate amount of water and grind the washed rice into rice paste using a stone mill;
[0059] S4: Boil the rice paste (add alkali) in a large iron pot and cook until it becomes a semi-cooked gel state;
[0060] S5: Blending: Place the semi-cooked gel rice paste on a chopping board and knead it to form rice tofu cubes;
[0061] S6: Steaming: Shape the rice tofu blocks and place them back in the steamer, steaming them for 15-20 minutes to fully cook them;
[0062] S7: Cooling: Cool the fully matured rice tofu naturally.
[0063] Experimental example:
[0064] 1) Sensory evaluation
[0065] Thirty sensory panelists conducted a sensory evaluation of the rice tofu samples prepared in Example 1. All participants were familiar with rice tofu and had experience in sensory evaluation. Prior to the evaluation, the panelists received training according to ISO standards to familiarize themselves with the evaluation system. Samples stored under the same conditions were cut into 1 cm × 1 cm × 1 cm cubes and placed on a white plate. The panelists evaluated the samples based on appearance, texture, and flavor. The evaluation criteria are shown in Table 1.
[0066] Table 1
[0067]
[0068] The sensory evaluation of the product produced by the process of the present invention showed that it had a light yellow appearance with a distinct luster; a smooth and fine texture, a dense and uniform structure, a good solidification state, moderate elasticity, and no defects or cracks; and a rich and pure rice flavor without any unpleasant taste. The overall evaluation was 85 points or higher. The sensory evaluation of the product produced by the comparative example showed that it had a light yellow appearance with a distinct luster; a fine texture, but not a dense structure, a good solidification state, moderate elasticity, and no defects or cracks; and a rich and pure rice flavor without any unpleasant taste. The overall evaluation was 75 points or higher. The sensory quality of the product produced by the present invention was superior to that of the traditional product.
[0069] 2) Color value analysis
[0070] The color of rice tofu was determined using the International Commission on Illumination (CIE) colorimeter method. After calibration with a standard white plate, three points were measured for each sample and expressed as L* values. L* represents lightness and ranges from 0 to 100.
[0071] The color value analysis of the product prepared in Example 1: L* represents lightness, ranging from 58.30 to 62.23; the color value analysis of the product prepared in the comparative example: L* represents lightness, ranging from 38.42 to 50.11. The product prepared in the present invention has higher brightness than traditional products and better meets the quality requirements of consumers.
[0072] 3) Physical property analysis
[0073] A tofu sample measuring 2.5 cm long, 2.5 cm wide, and 2 cm high was placed on the sample stage of the texture analyzer. The test parameters were set as a pre-test speed of 1.0 mm / s, a test speed of 1.0 mm / s, a post-test speed of 1.0 mm / s, a deformation of 30%, and a trigger force of 5 g.
[0074] The physical properties of the product prepared in Example 1 showed a hardness of 7806 gf to 8208 gf and a chewiness of 7295 gf to 8135 gf. The physical properties of the product prepared in the comparative example showed a hardness of 6721 gf to 7235 gf and a chewiness of 6432 gf to 7325 gf. The hardness and chewiness of the product prepared in the present invention are close to those of traditional products, and are the softness and hardness that consumers prefer.
[0075] 4) Flavor substance determination
[0076] Solid phase microextraction was used to extract aroma components. 3 g of rice sample was transferred into a 20 mL headspace bottle, the bottle cap was tightly closed, and the bottle was placed in a water bath at 65 ° C for 20 minutes. Then, a DVB / CAR / PDMS three-layer composite extraction head was used for headspace adsorption for 45 minutes. During the adsorption, the headspace bottle should have been in a water bath state. After that, the extraction head was removed, the surrounding water droplets were gently wiped, and it was connected to the GC injection port for analysis for 5 minutes, and repeated twice.
[0077] GC-MS conditions: HP-5MS column, 30 m × 0.25 mm ID × 0.25 μm; carrier gas: helium; column flow rate: 1 mL / min; inlet temperature: 250°C; after 5 minutes of desorption from the extraction head, the inlet temperature should be gradually and steadily increased, starting at 40°C and holding for 3 minutes. Once at this temperature, the temperature should be raised at a rate of 4°C / min to 150°C. The rate of increase was then reduced to 10°C / min to 250°C, where it was held for 10 minutes. Mass spectrometry conditions: ionization mode: EI; electron energy: 70 eV; mass range: 35–350 AMU / sec; chromatograph-mass spectrometer interface temperature: 250°C; ion source temperature: 230°C; quadrupole temperature: 150°C.
[0078] Test results: The product flavor substances prepared by the process of Example 1 have 14 kinds of aroma components, which are significantly more than the 8 kinds of samples prepared in the comparative example. They are mainly esters, alcohols and acids, including 6 esters, 4 alcohols, 4 acids, and a small amount of aldehydes, ketones and alkane compounds. The aroma substances with higher content are ethyl acetate (15.042%), phenylethanol (14.455%) and acetic acid (9.365%). This shows that the inoculation of direct-injection fermentation bacteria has a significant effect on enhancing the aroma and flavor.
[0079] 5) pH measurement
[0080] The pH value of the rice tofu prepared by the traditional process was measured using a Testo 206 portable pH meter. The pH value of the rice tofu prepared by the present invention was 11-12, while the pH value of the rice tofu prepared by the present invention was 6-7. The present invention mainly uses a two-stage extrusion puffing process to replace the traditional alkaline gel process, which greatly reduces the heavy alkaline taste of the rice tofu and improves the product quality.
[0081] 6) Processing time comparison
[0082] 500 kilograms of raw rice is purchased and processed into rice tofu using traditional technology. Starting from the raw rice, it goes through key processes such as soaking (12 hours), grinding (1 hour), boiling (0.5 hours), blending (0.5 hours), steaming (0.5 hours), and cooling (0.5 hours) to produce the finished product, which takes at least about 15 hours to complete. Using the processing technology of the present invention to produce the same amount of raw rice, starting from the raw rice, it goes through key processes such as crushing (0.5 hours), inoculation and blending (0.5 hours), micro-fermentation (1 hour), two-stage extrusion (0.5 hours), and cooling (0.5 hours) to produce the finished product in only about 3 hours. This invention shortens the processing time to one-fifth of the traditional method while ensuring the traditional flavor of rice tofu.
[0083] The foregoing description is merely a preferred embodiment of the present invention. It should be understood that the present invention is not limited to the form disclosed herein and should not be construed as excluding other embodiments. Rather, the present invention can be used in various other combinations, modifications, and environments and can be modified within the scope of the concept described herein through the above teachings or techniques or knowledge in the relevant field. Modifications and variations made by those skilled in the art that do not depart from the spirit and scope of the present invention are intended to be protected by the appended claims.
Claims
1. A method for preparing a special starter for direct-injection rice tofu micro-fermentation, characterized in that: The following steps are involved: Lactobacillus plantarum, Lactobacillus rhamnosus and Lactococcus lactis subsp. lactis are activated respectively, and the activated bacteria are inoculated into rice milk after enzymatic hydrolysis at a weight ratio of 6:5:5, and then fermented and freeze-dried to obtain the starter.
2. The preparation method according to claim 1, wherein: The plant lactobacillus is deposited in the China Culture Collection Center with the accession number Bio-67299; the rhamnosus lactobacillus is deposited in the China Culture Collection Center with the accession number Bio-67187; and the lactococcus lactis subsp. lactis is deposited in the China Culture Collection Center with the accession number Bio-60664.
3. The preparation method according to claim 1, characterized in that The activation method comprises the following steps: S1: inoculating the Lactobacillus plantarum, the Lactobacillus rhamnosus, and the Lactococcus lactis subsp. lactis into a liquid culture medium at an inoculation rate of 5-7%, performing primary activation at 35-37° C. for 12-15 hours to obtain a primary activated seed solution; S2: The first-level activated seed liquid is inoculated into a new liquid culture medium at an inoculation rate of 1:18-25, and a second-level activation is performed at 35-37° C. for 24 hours to obtain the corresponding activated strains.
4. The preparation method according to claim 3, characterized in that The liquid culture medium comprises, by weight: 10.0-12.0 parts of casein peptone, 10.0-12.0 parts of beef extract, 5.0-6.0 parts of yeast powder, 5.0-6.0 parts of glucose, 4.0-5.0 parts of sodium acetate, 2.0-3.0 parts of diammonium citrate, 1.0-2.0 parts of Tween 80, 1.0-2.0 parts of K2HPO4, 0.2-0.4 parts of MgSO4·7H2O, 0.05-0.06 parts of MnSO4·H2O, 20.0-25.0 parts of CaCO3, and 1000.0-1100.0 parts of distilled water; The pH of the liquid culture medium is 6.8-7.
2.
5. The use of a special starter for direct-injection rice tofu micro-fermentation prepared by the preparation method according to any one of claims 1 to 4, characterized in that: include: The starter is inoculated into the rice tofu fermentation material for fermentation, and then an antioxidant is added, followed by extrusion and puffing.
6. The use according to claim 5, characterized in that: The weight ratio of the starter to the rice tofu fermentation material is 1:500-600.
7. The use according to claim 5, characterized in that: The fermentation temperature is 35° C.; the fermentation time is 0.8 to 1.2 hours.
8. The preparation method according to claim 1, wherein: The preparation method of the rice tofu fermented material comprises the following steps: uniformly mixing brown rice, mixed grain powder, konjac flour, calcium oxide and water.
9. The preparation method according to claim 1, wherein: The antioxidants include sodium alginate, sodium carboxymethyl cellulose and xanthan gum.
10. A special starter for direct-injection rice tofu micro-fermentation, characterized by: The invention is prepared by the preparation method according to any one of claims 1 to 4.