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Preparation method of multifunctional fermented bean curd

A production method and technology of fermented bean curd, applied in dairy products, cheese substitutes, applications, etc., can solve the problems of single nutritional value, growth of miscellaneous bacteria, and no auxiliary effects, etc., to achieve increased biological potency, improved antioxidant capacity, The effect of enhancing nutritional value

Inactive Publication Date: 2017-08-29
宁波市北仑区梅山天糯酱品厂
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, currently affected by the production environment, it is easy to cause the growth of miscellaneous bacteria, and it is generally added preservatives in the post-ripening process to achieve the purpose of extending the shelf life; and its nutritional value is single, without auxiliary effects

Method used

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  • Preparation method of multifunctional fermented bean curd
  • Preparation method of multifunctional fermented bean curd
  • Preparation method of multifunctional fermented bean curd

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0057] A kind of preparation method of multifunctional fermented bean curd, comprises the following steps:

[0058] (1) Preparation of raw soybean milk

[0059] Soak the soybeans after removing impurities for 10-14 hours in winter, 6-8 hours in summer, and 8-10 hours in spring and autumn; use a refiner with automatic separation of pulp and residue to grind to obtain the filtrate, and repeatedly grind the soybean dregs for 2-3 hours. times, the filtrate obtained by merging each grinding is raw soybean milk; wherein the soaked soybean water adopts soft water, and the amount of water added in the grinding process is 4-6 times of the soybean weight, and the filter screen specification adopted by the refiner is 100-120 mesh;

[0060] (2) Preparation of kelp and cabbage powder

[0061] After washing the kelp and cabbage, cut them into small pieces, then crush them with a grinder and mix them in equal amounts for later use;

[0062] (3) mixed boiled pulp

[0063] After adding kelp...

Embodiment 2

[0073] With above-mentioned embodiment 1, its difference is:

[0074] Step (3) mixing and cooking: adding kelp and cabbage powder of 5% of the mass of raw soy milk to the raw soy milk;

[0075] Step (5) in early stage inoculation fermentation: the inoculum size of Mucor and Rhizopus oryzae mixed bacteria suspension is 5vt%, and the inoculum size of Rhizopus oryzae is 6vt%;

[0076] Step (6) During rubbing and marinating: in hot summer weather, the mass ratio of tofu to salt is 8:1;

[0077] Step (7) post-fermentation and maturation: in hot weather in summer, the formula of seasoning wine is to add rice wine quality 2wt% glycine, 2.2wt% glutamic acid, 3wt% sodium lactate, 6wt% perilla powder and 8wt% onion extract juice . Wherein the alcohol content in the seasoning wine is controlled at 13%, and the pH is controlled at 4 in the seasoning wine.

Embodiment 3

[0079] With above-mentioned embodiment 1, its difference is:

[0080] Step (3) mixing and boiling: adding kelp and cabbage powder with 10% raw soy milk mass to the raw soy milk;

[0081] Step (5) in early stage inoculation fermentation: the inoculum size of Mucor and Rhizopus oryzae mixed bacteria suspension is 8vt%, and the inoculum size of Rhizopus oryzae is 3vt%;

[0082] Step (6) During rubbing and marinating: in low temperature winter weather, the mass ratio of tofu to salt is 12:1;

[0083] Step (7) post-fermentation maturation: winter low temperature weather, the formula of seasoning wine is to add rice wine quality 1wt% glycine, 1.2wt% glutamic acid, 2wt% sodium lactate, 5wt% perilla powder and 6wt% onion extract juice . Wherein the alcohol content in the seasoning wine is controlled at 11%, and the pH is controlled at 6 in the seasoning wine.

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Abstract

The invention discloses a preparation method of multifunctional fermented bean curd. The method is characterized by comprising the following steps: preparing raw soybean milk; adding kelp and cabbage powder, which are 5-10% of the mass of the raw soybean milk, into the raw soybean milk, and then quickly increasing the temperature to boil, thereby obtaining cooked soybean milk; filtering, squeezing, and then cutting into blocks; arranging the bean curd blocks in a fermenting sieve, uniformly spraying a layer of prepared hairy mould and rhizopus oryzae mixed suspension, controlling the temperature of a fermenting room to be 16-20 DEG C, and culturing for five days; rubbing off hair and curing; finally filling a bottle with bean curd salt blanks, adding seasoning wine to cover the bean curd salt blanks; screwing a cover, and storing for 40-60 days in a warehouse at the temperature of 28-30 DEG C to fully ferment, so as to obtain the finished product. The method has the advantages that food additives are not required to be added; the nutritional value is high; the taste is outstanding; and moreover, the antioxidant performance and the immunity are high.

Description

technical field [0001] The invention relates to a method for preparing fermented bean curd, in particular to a method for preparing multifunctional fermented bean curd. Background technique [0002] Soy contains nutrients such as isoflavones, oligosaccharides, saponins, phospholipids, and nucleic acids. Soybean dietary fiber has the functions of low calorie, assisting in weight loss, detoxifying and beautifying, and laxative. The plant protein rich in soybeans can enhance the body's physical fitness and disease resistance, and has the effect of lowering blood pressure. It can also supplement the calories needed by the human body and relieve constipation. It is very suitable for women and the elderly. Fermented bean curd made from soybeans is mild in nature and sweet in taste. It is one of the traditional folk fermented foods in my country. It is a cheese-type product fermented with curds of soybean milk. The ingredients contained in it are similar to that of tofu, and it h...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C20/02A23L11/45A23L11/50
CPCA23C20/025
Inventor 胡凌瑜
Owner 宁波市北仑区梅山天糯酱品厂
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