Oleanolic acid enriched flavored functional fermented bean curd and preparation method thereof

Abstract

The present invention provides an oleanolic acid enriched flavored functional fermented bean curd and a preparation method thereof. The preparation method comprises the following steps: (1) rhizomes of akebia quinata of three years or more are used to prepare into akebia quinata rhizome juice; the akebia quinata rhizome juice is refrigerated for a standby application; and akebia quinata fruit fleshes are stirred and beaten into fruit slurry; (2) whole soybeans are selected; the selected soybeans are shelled; the shelled soybeans are soaked; the soaked soybeans are drained; the akebia quinata rhizome juice at a certain weight ratio is added; filtering and slurry boiling are conducted; and during curdling, the fruit slurry at a certain weight ratio is added to prepare fermented bean curd bases; (3) mixed micro-organisms containing mucor and monascus are taken to be inoculated into the fermented bean curd bases; the fermented bean curd bases are subjected to aseptic culture; the culturedfermented bean curd bases are put into a pickling device; salt bases are prepared; and inoculum containing yeasts is poured into the pickling device for fermentation; and (4) a flavoring agent is added into the fermented bean curd after the fermentation; and high-temperature sterilizing and sub-packaging are conducted to obtain a finished product. The flavored functional fermented bean curd is sticky, refreshing and moist in mouthfeel, unique in ester fragrance, rich in flavor and improved in health-care functions, and has an oleanolic acid content of more than 0.15g / 100g, an organic acid content of more than 1.0g / 100g and a Vc content of more than 30mg / 100g.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a flavor-functional fermented bean curd rich in oleanolic acid and a preparation method thereof. Background technique [0002] Fermented bean curd is also called "bean curd", "southern milk" or "cat milk" depending on the place. Fermented bean curd is a secondary processed soy food. It is a famous fermented condiment with ethnic characteristics in my country. It is a common side dish for Chinese people or used for cooking. According to historical records, as early as the 5th century A.D. in the ancient books of the Wei Dynasty, there were records of the production process of fermented bean curd. In the Ming Dynasty, a large amount of fermented bean curd was processed in my country. Today, fermented bean curd has grown into a fermented food with modern technology. During the production of fermented bean curd, it has been fermented by mold, so that the digestion and absorption rate ...

AI Technical Summary

Problems solved by technology

Relevant researchers have paid great attention to the fine processing of fermented bean curd, but the control of the precise active ingredients of functional fermented bean curd during the fermentation process and the preservation of high-content products are still important issues that limit the development of fermented bean curd industry