Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Fermented bean curd and preparation method thereof

A technology of moldy tofu and bean curd, which is applied in the field of moldy tofu and its preparation, can solve the problems affecting the quality of fermented bean curd and the difficulty of removing spoilage microorganisms, so as to increase the content of free amino acids and volatile flavor substances, improve product stability, and biological Effect of low amine content

Inactive Publication Date: 2018-11-16
余庆县农家人绿色食品开发有限公司
View PDF6 Cites 0 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, it is still difficult to remove spoilage microorganisms in soybean raw materials in the prior art, and Enterococcus faecium and Gram-positive bacillus in soybean raw materials have seriously affected the quality of fermented bean curd

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] This embodiment provides a moldy tofu, raw materials include: soybean 10.5kg, white wine 1.3kg, flavoring agent 0.8kg, starter 0.06kg, additive 0.3kg, wherein, flavoring agent includes: pepper 0.6kg, Chinese prickly ash 0.3kg, water 2.0kg; additives include: citric acid 0.6kg, alginic acid 0.8kg, skim milk powder 1.0kg;

[0023] The fermentation agent is formed by mixing Mucor 0.7kg, Aspergillus niger 0.8kg, Lactobacillus rhamnosus 0.6kg, and water 1.8kg;

[0024] The preparation method of the flavoring agent is as follows: mix and stir-fry chili and Chinese prickly ash at a temperature of 60°C for 25 minutes, add water and heat at a temperature of 90°C for 30 minutes, then raise the temperature to above 95°C for 30 minutes.

Embodiment 2

[0026] This embodiment provides a kind of moldy tofu, raw materials include: soybean 9.5kg, white wine 0.8kg, flavoring agent 0.4kg, starter 0.03kg, additive 0.1kg, wherein, flavoring agent includes: pepper 0.3kg, Chinese prickly ash 0.2kg, water 1.5kg; additives include: citric acid 0.3kg, alginic acid 0.5kg, skimmed milk powder 0.7kg;

[0027] The fermentation agent is formed by mixing Mucor 0.3kg, Aspergillus niger 0.2kg, Lactobacillus rhamnosus 0.3kg, and water 1.5kg;

[0028] The preparation method of the flavoring agent is as follows: mix and stir-fry chili and Chinese prickly ash at a temperature of 40°C for 15 minutes, add water and heat at a temperature of 80°C for 20 minutes, then raise the temperature to above 95°C for 20 minutes.

Embodiment 3

[0030] This embodiment provides a moldy tofu, raw materials include: soybean 10.0kg, white wine 1.0kg, flavoring agent 0.6kg, starter 0.05kg, additive 0.2kg, wherein, flavoring agent includes: pepper 0.4kg, Chinese prickly ash 0.24kg, water 1.8kg; additives include: citric acid 0.5kg, alginic acid 0.6kg, skimmed milk powder 0.9kg;

[0031] The fermentation agent is formed by mixing Mucor 0.5kg, Aspergillus niger 0.5kg, Lactobacillus rhamnosus 0.4kg, and water 1.7kg;

[0032] The preparation method of the flavoring agent is as follows: mix and stir-fry chili and Chinese prickly ash at a temperature of 50°C for 20 minutes, add water and heat at a temperature of 85°C for 25 minutes, and then raise the temperature to above 95°C for 25 minutes.

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention relates to the technical field of soybean product processing, and specifically relates to fermented bean curd and a preparation method thereof. The fermented bean curd is prepared from the following raw materials: soybeans, baijiu, seasonings, a fermentation agent, and additives; the seasonings comprise chili peppers, Chinese prickly ash and water; and the additives comprise citric acid, alginic acid and skimmed milk powder. The preparation method of the fermented bean curd is capable of reducing browning degree and biogenic amine content of fermented bean curd, improving stability of the fermented bean curd, and increasing free amino acid content and volatile flavor substance content so as to make the fermented bean curd soft, fine, smooth and mellow in fat flavor.

Description

technical field [0001] The invention relates to the technical field of soybean product processing, in particular to moldy tofu and a preparation method thereof. Background technique [0002] Fermented bean curd is made by fermenting tofu with Mucor or Rhizopus. It is a common side dish and condiment. Its protein content reaches 15%-20%, and it is also rich in calcium. The fermented bean curd is combined with the action of microbial enzymes and technology. The fermented bean curd not only contains soybean nutrients, but also does not have trypsin inhibitors, hemolysin, water-soluble protein and free amino acids that are harmful to human health. Some physiologically active substances useful to the human body have been produced: anti-oxidant titanium, easily absorbed daidzein and vitamin B12 that cannot be synthesized by the human body; however, nitrosamines and biogenic amines produced by incomplete metabolism of nitrogen-containing compounds during the fermentation process and...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Applications(China)
IPC IPC(8): A23C20/00
CPCA23C20/005
Inventor 罗兴贵王志平
Owner 余庆县农家人绿色食品开发有限公司
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com