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Fermentation technology of low-salt fermented bean curd

A fermentation process and salt-cured technology, applied in the field of low-salt fermented fermented fermented bean curd, can solve the problems that high-salt fermented fermented fermented fermented fermented bean curd cannot meet customer needs, the taste and appearance cannot be guaranteed, and the probiotic compound starter is too many, so as to achieve small individual differences. , The batch difference is small, and the effect of reducing the browning of the green body

Pending Publication Date: 2016-05-04
GUANGDONG MEIWEIXIAN FLAVORING & FOOD
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In order to ensure the quality stability of post-fermentation and shelf life, very high salt content is often used in traditional crafts to achieve stable quality and prolong shelf life. The salt content of commercially available fermented bean curd is often as high as 8-14g / 100g, and the current industry standard The salt content of fermented bean curd has a lower limit of 6.5g / 100g, and there is no upper limit; the production of high-salt fermented bean curd has the following problems: 1. The concept of low-salt diet and health has received more and more attention from consumers. Difficult to increase consumption; ② Semi-finished products are fermented in the later stage and finished products have browning and blackening problems due to high salt content in the shelf life, and quality problems such as rough taste of fermented bean curd
However, the probiotic compound fermentation agent used in it has many strains, which may be affected by the environment and difficult to achieve concentration balance, which may cause large differences between different individuals and batches, and the quality is unstable. also difficult to guarantee

Method used

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  • Fermentation technology of low-salt fermented bean curd

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Embodiment 1

[0037] A fermentation process of low-salt fermented bean curd, comprising the following steps:

[0038] 1) Blank making: Soak soybeans, refine them, and filter them, then boil them with steam for 15 minutes, keep the cooked pulp at ≥98°C for 6 minutes, sieve to obtain bean dregs and soy milk, and sieve to obtain bean dregs and soy milk. , making blanks and cutting into pieces to obtain tofu white blanks;

[0039] 2) Inoculation culture: take 60 g of a sterile culture medium with a pH of 4.8-7.2 and place it in an Erlenmeyer flask, inoculate 5 mL of Mucor-Rizopus oryzae mixed spore suspension, and cultivate at 29° C. to obtain a strain liquid; among them, Mucor The number of spores and Rhizopus oryzae spores is about 2:3; the spore suspension is a normal saline solution of spores, and the concentration of spores is 1.0-2.0×10 6 individual / mL; the preparation method of the medium is as follows: add 200g bean dregs, 1g KH in the bran of every 100g 2 PO 4 , 0.5g MgSO 4 ·7H 2 ...

Embodiment 2

[0045]A fermentation process of low-salt fermented bean curd, comprising the following steps:

[0046] 1) Blank making: Soak soybeans, refine them, and filter them, then boil them with steam for 30 minutes, keep the cooked pulp at ≥ 98°C for 6 minutes, sieve to obtain bean dregs and soy milk, and sieve to obtain bean dregs and soy milk. , making blanks and cutting into pieces to obtain tofu white blanks;

[0047] 2) Inoculation culture: take 60g of sterile culture medium with a pH of 4.8-7.2 and place it in a conical flask, inoculate 5mL of Mucor-Rizopus oryzae mixed spore suspension, and cultivate at 28°C to obtain a strain liquid; among them, Mucor The ratio of spores to Rhizopus oryzae spores is about 4:1; the spore suspension is a normal saline solution of spores, and the concentration of spores is 1.0-2.0×10 6 individual / mL; the preparation method of the medium is as follows: add 200g bean dregs, 1g KH in the bran of every 100g 2 PO 4 , 0.5g MgSO 4 ·7H 2 O, after mix...

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Abstract

The invention provides a fermentation technology of low-salt fermented bean curd. The fermentation technology comprises the following steps: base preparing, inoculating and cultivating, spraying, pre-fermenting, hair-rubbing and pickling, and soup-filling. According to the technology, the bases are prepared by steam-boiling of soybean slurry; a mixed spore suspension of hair mould and Rhizopus oryzae is utilized in grafting; table salt is used for hair-rubbing and curing of the bean-curd white bases, wherein the weight of the table salt is 10-14% that of the bean-curd white bases; and alcohol with the alcoholicity being 16-20% is used for soup-filling. The fermented bean curd is prepared under multi-aspect coordinated actions, so that the prepared final products are small in individual difference and batch difference. The prepared low-salt fermented bean curd is good in appearance and taste and is not prone to deterioration.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a fermentation process of low-salt fermented bean curd. Background technique [0002] Fermented bean curd is one of the traditional fermented foods in my country. It is made of tofu base through pre-fermentation, pickling and post-fermentation by mucormyces. In order to ensure the quality stability of post-fermentation and shelf life, very high salt content is often used in traditional crafts to achieve stable quality and prolong shelf life. The salt content of commercially available fermented bean curd is often as high as 8-14g / 100g, and the current industry standard The salt content of fermented bean curd has a lower limit of 6.5g / 100g, and there is no upper limit; the production of high-salt fermented bean curd has the following problems: 1. The concept of low-salt diet and health has received more and more attention from consumers. It is difficult to increase the con...

Claims

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Application Information

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IPC IPC(8): A23C20/02A23L11/45A23L11/50
CPCA23C20/025
Inventor 李明杨明泉贾爱娟覃焕达林建瑜石春涛李伟健饶康太邓国林
Owner GUANGDONG MEIWEIXIAN FLAVORING & FOOD
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