Method for making tofu coagulant from lactic acid bacteria fermented yellow slurry water

Abstract

The invention discloses a method for making tofu coagulant by lactic acid bacteria fermenting yellow jelly water. After activating Streptococcus thermophilus and Lactobacillus bulgaricus, they are inserted into the yellow jelly water, and the inoculum amount is 0.8-3.5% of the weight of the yellow jelly water. The sucrose with 8-10% of the weight of yellow pulp water is fermented at 37-43 DEG C for 4-8 hours, and when the pH of the fermented liquid is 3.0-4.5, the liquid bean curd coagulant is obtained. The invention recycles yellow pulp water as waste, and obtains a novel natural bean curd coagulant through fermentation of lactic acid bacteria. The method has the advantages of simple process and convenient operation, and is beneficial to maintaining the activity of bacteria. In addition, waste utilization is economical and environmentally friendly, and it is an environmentally friendly technology. The method has the advantages of low cost, no pollution, simple process, simple operation, continuous production, high production efficiency, good biological activity and stability of the product, and the like.

Description

technical field [0001] The invention relates to a method for preparing a bean curd coagulant, in particular to a method for preparing a bean curd coagulant by fermenting yellow pulp water with lactic acid bacteria. Background technique [0002] my country is the hometown of soybeans, and there are many varieties of soy products, such as tofu, soy milk, dried tofu, tofu rolls, tofu skin, tempeh, fermented bean curd and so on. my country consumes a lot of soybeans every year. In 2007, China's soybean consumption reached 33 million tons, which shows that soybean products are deeply favored by consumers. However, a large amount of organic wastewater and waste residues will be produced during the processing of soybean products, and these wastewaters are the yellow slurry water that people often refer to. Soybean yellow pulp water contains a lot of nutrients, among which protein content is 0.377%; total sugar content is 0.313%, among which reducing sugar content is 0.10%; crude f...

AI Technical Summary

Problems solved by technology

[0004] The technical problem to be solved by the present invention is that when using gypsum to coagulate tofu, the speed is slow, the bean flavor is insufficient, and gypsum is often left behind. When using brine to coagulate tofu, it is inconvenient to operate, the texture is rough, and the water retention is poor. To provide a low-cost and effective lactic acid bacteria fermentation Method for making natural bean curd coagulant with yellow pulp water