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Fermenting method for removing aflatoxin in fermented bean curd rich in soybean polysaccharide

A technology of aflatoxin and soybean polysaccharide, applied in the field of food processing, can solve problems such as harmful organism pollution, and achieve the effects of multiple health care effects, increased nutritional value, and increased flavor

Inactive Publication Date: 2017-02-01
湖北顺溪生物食品股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, since the production of traditional fermented food in my country is mostly open, it is easy to be polluted by harmful organisms in the environment.

Method used

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  • Fermenting method for removing aflatoxin in fermented bean curd rich in soybean polysaccharide

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] (1) Preparation of tofu cubes: take fresh tofu cubes and blanch them in boiling water for 1 min, and at the same time boil the fermenter in boiling water for 1 hour, and put them under sterile conditions for 2 hours;

[0026] (2) Add 3‰ flavor protease (enzyme activity: 15000U), 4‰ acid protease (enzyme activity: 9000U), 5‰ amylase (enzyme activity: 8000U) and 6‰ cellulase (enzyme activity: 10000U), enzymolysis at 28°C for 2h;

[0027] (3) Preparation of fermented liquid: respectively carry out Mucor, Rhizopus and Aspergillus niger cultures in liquid culture medium, mix Mucor fermented liquid, Rhizopus fermented liquid and Aspergillus niger fermented liquid by 1:1:4 after cultivating , to obtain the fermented liquid containing Mucor, Rhizopus and Aspergillus niger mycelia;

[0028] (4) Break the fermented liquid obtained in step (3) to obtain a mixed solution containing broken bacteria, adopt the method of spray inoculation, spray the bacterial suspension on the surfac...

Embodiment 2

[0032] (1) Preparation of tofu cubes: take fresh tofu cubes and blanch them in boiling water for 2 minutes, boil the fermenter in boiling water for 1.5 hours, and place them under sterile conditions for 3 hours;

[0033] (2) Add 3.5‰ flavor protease (enzyme activity: 15000U), 5‰ acid protease (enzyme activity: 9000U), 6‰ amylase (enzyme activity: 8000U) and 7‰ cellulase (enzyme activity: 10000U), enzymolysis at 30°C for 2.5h;

[0034] (3) Preparation of fermented liquid: respectively carry out Mucor, Rhizopus and Aspergillus niger culture in liquid culture medium, mix Mucor fermented liquid, Rhizopus fermented liquid and Aspergillus niger fermented liquid by 2:1:4 after cultivating , obtain the fermented liquid containing Mucor, Rhizopus, Aspergillus niger mycelium;

[0035] (4) Break the fermented liquid obtained in step (3) to obtain a mixed solution containing broken bacteria, adopt the method of spray inoculation, spray the bacterial suspension on the surface of the tofu ...

Embodiment 3

[0039] (1) Preparation of tofu cubes: take fresh tofu cubes and blanch them in boiling water for 2 minutes, simultaneously boil the fermenter in boiling water for 2 hours, and put them under aseptic conditions for 4 hours;

[0040] (2) Add 4‰ flavor protease (15000U enzyme activity), 6‰ acid protease (9000U enzyme activity), 8‰ amylase (8000U enzyme activity) according to the dry weight of tofu cubes. 8‰ cellulase (enzyme activity: 10000U), enzymolysis at 32°C for 3h;

[0041] (3) Preparation of fermented liquid: respectively carry out Mucor, Rhizopus and Aspergillus niger culture in liquid culture medium, mix Mucor fermented liquid, Rhizopus fermented liquid and Aspergillus niger fermented liquid by 2:2:4 after cultivating , obtain the fermented liquid containing Mucor, Rhizopus, Aspergillus niger mycelia;

[0042] (4) Break the fermented liquid obtained in step (3) to obtain a mixed solution containing broken bacteria, adopt the method of spray inoculation, spray the bacter...

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Abstract

The invention discloses a fermenting method for removing aflatoxin in fermented bean curd rich in soybean polysaccharide. The fermented bean curd is prepared by the following steps: firstly, obtaining the soybean polysaccharide by using the enzymolysis of flavourzyme, acid protease, amylase and cellulose; fermenting by a rhizopus, mucor and aspergillus niger composite mould system; after the fermentation is finished, pickling, and then performing post fermentation on a can material, thus finally obtaining a finished product. The fermented bean curd disclosed by the invention well utilizes an abundant enzyme system of mould, and has strong health-care functions; meanwhile, the whole fermentation system is enabled to be safer to a great extent, the contamination of infectious microbes is prevented, and the generation probability of the aflatoxin is reduced.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a novel fermentation method for removing Aspergillus flavus from fermented bean curd rich in soybean polysaccharides. Background technique [0002] Fermented bean curd is one of the traditional Chinese fermented foods with a long history. It has a good flavor and taste, and is loved by consumers at home and abroad, and is known as the "Oriental Vegetable Cheese". Fermented bean curd is a fermented soy product developed on the basis of tofu production. It not only retains the nutritional content of soybeans, but also removes the anti-nutritional factors in soybeans that are harmful to the human body, such as trypsin inhibitors. very important position. According to the production process, fermented bean curd can be divided into pickled bean curd and fermented bean curd. Fermented bean curd includes Mucor, Rhizopus and Bacteria. According to the added auxiliary materia...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L5/20A23C20/02A23L11/45A23L11/50
CPCA23C20/025
Inventor 曹约泽汪超李震刘璐
Owner 湖北顺溪生物食品股份有限公司
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