Production method of creamy fermented bean curd

Abstract

The invention provides a production method of creamy fermented bean curd, comprising: mixing well soybean flour and water to obtain fermentation material; adding pectinase and cellulase to the fermentation material, enzymatically hydrolyzing at 40-55 DEG C for 2-4 h, and sterilizing to obtain primary hydrolysate; adding Bacillus subtilis and Micrococcus luteus to the primary hydrolysate, enzymatically hydrolyzing at 35-45 DEG C for 8-18 h, and sterilizing to obtain secondary hydrolysate; adding rice saccharified liquid, soy sauce aroma enhancing yeast and lactic acid bacteria to the secondary hydrolysate, performing aroma-enhancing enzymatic hydrolysis at 40-55 DEG C for 20-30 h, and sterilizing to obtain mixed fermentation broth; flavoring and thickening the mixed fermentation broth to obtain the creamy fermented bean curd. The creamy fermented bean curd has little edible salt and good flavor, is significantly lower in salinity than common fermented bean curd, is better in health and safety, takes short time to produce, and has higher industrial production value.

Description

technical field [0001] The invention belongs to the technical field of fermented bean curd, and in particular relates to a preparation method of creamy fermented bean curd. Background technique [0002] Fermented bean curd, also known as fermented bean curd, is a microbial fermented soybean product created by the working people in ancient my country. It is deeply loved by the masses because of its delicate quality, rich nutrition, delicious taste, and low price. The nutritional value and taste of fermented bean curd Similar to cheese, it has a variety of protein and amino acid nutrients, so it is called Chinese cheese. [0003] Most of the existing traditional fermented bean curd products are lumpy fermented bean curd products. The bulky tofu is relatively large, and it is difficult for the fermented mold to immerse into the interior of the tofu tissue, so it takes a long time for pickling and fermentation, and it is used as a protein to degrade and form fermented bean curd. ...

AI Technical Summary

Problems solved by technology

[0004] Aiming at the above-mentioned deficiencies existing in the prior art, the technical problem to be solved by the present invention is: the existing fermented bean curd requires a long pickling and fermentation time, the production process takes a long time, and a large amount of salt needs to be used in the preparation process, which is harmful to consumption. In order to solve the technical problems of potential health hazards, a method for preparing paste fermented bean curd with short production cycle, low salt content, good flavor, and better health and safety performance is provided.