Method for making bean curds through fermented yellow serofluid compounded from yeast and bacterium lacticum

A technology of compound fermentation and yellow pulp water, applied in dairy products, cheese substitutes, applications, etc., can solve the problems of low nutritional value, chemical additives harmful to health, and poor taste of products, so as to achieve good texture of tofu and additives Safe, delicate taste effect

Inactive Publication Date: 2020-05-15
SHAANXI NORMAL UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Tofu is a traditional food in China. It is delicious and healthy. It is also the main raw material of vegetarian dishes in my country. It is known as "vegetable meat". The industrialized traditional tofu uses soybeans as raw materials, and uses chemical agents to make bean paste. The coagulants used include brine, gypsum, lactic acid bacteria, and glucono-δ-lactone, etc.; tofu made by these traditional methods has problems such as poor taste, low nutritional value, and the use of chemical additives that are harmful to health.

Method used

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  • Method for making bean curds through fermented yellow serofluid compounded from yeast and bacterium lacticum
  • Method for making bean curds through fermented yellow serofluid compounded from yeast and bacterium lacticum
  • Method for making bean curds through fermented yellow serofluid compounded from yeast and bacterium lacticum

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0040] 1) Preparation of fermented yellow pulp water

[0041] 1.1) Treatment of the yellow pulp water: filter the yellow pulp water, remove the bean dregs, add 3% glucose, and sterilize at 121°C for 20 minutes for later use;

[0042] 1.2) Separation, purification and enrichment of strains:

[0043] Inoculate Lactobacillus into MRS broth, centrifuge for 24 hours at an oscillation speed of 160r / min to obtain supernatant; then use yellow pulp water liquid medium to insert the obtained supernatant for secondary expansion culture , to obtain Lactobacillus;

[0044] Inoculate Saccharomyces cerevisiae into YPD liquid medium (yeast extract powder peptone glucose medium), centrifuge after 24 hours of culture time at an oscillation speed of 160r / min, and centrifuge after expanding the culture to obtain supernatant; The liquid medium is inserted into the obtained supernatant for secondary expansion culture to obtain Saccharomyces cerevisiae;

[0045] 1.3) Preparation of fermented yell...

Embodiment 2

[0055] 1) Preparation of fermented yellow pulp water

[0056] 1.1) Treatment of the yellow pulp water: filter the yellow pulp water, remove the bean dregs, add 3% glucose, sterilize at 125°C for 15 minutes and set aside;

[0057] 1.2) Separation, purification and enrichment of strains: Inoculate Lactobacillus into MRS broth, centrifuge after 24 hours of incubation at a shaking speed of 160r / min to obtain a supernatant; Inject the supernatant obtained and carry out secondary expansion culture to obtain Lactobacillus;

[0058]Inoculate Saccharomyces cerevisiae into YPD liquid medium (yeast extract powder peptone glucose medium), centrifuge after 24 hours of culture time at an oscillation speed of 160r / min, and centrifuge after expanding the culture to obtain supernatant; The liquid medium is inserted into the obtained supernatant for secondary expansion culture to obtain Saccharomyces cerevisiae;

[0059] 1.3) Preparation of fermented yellow pulp water: mix Lactobacillus and S...

Embodiment 3

[0069] 1) Preparation of fermented yellow pulp water

[0070] 1.1) Treatment of the yellow pulp water: filter the yellow pulp water, remove the bean dregs, add 3% glucose, and sterilize at 115°C for 25 minutes for later use;

[0071] 1.2) Separation, purification and enrichment of strains: Inoculate Lactobacillus into MRS broth, centrifuge after 24 hours of incubation at a shaking speed of 160r / min to obtain a supernatant; Inject the supernatant obtained and carry out secondary expansion culture to obtain Lactobacillus;

[0072] Inoculate Saccharomyces cerevisiae into YPD liquid medium (yeast extract powder peptone glucose medium), centrifuge after 24 hours of culture time at an oscillation speed of 160r / min, and centrifuge after expanding the culture to obtain supernatant; The liquid medium is inserted into the obtained supernatant for secondary expansion culture to obtain Saccharomyces cerevisiae;

[0073] 1.3) Preparation of fermented yellow pulp water: mix Lactobacillus ...

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Abstract

The invention belongs to the technical field of making of bean products, and relates to a method for making bean curds through fermented yellow serofluid compounded from yeast and bacterium lacticum.A probiotic fermentation technique and a traditional bean curd making method are combined, soybeans are used as a main raw material, probiotics formed through compounding of saccharomyces cerevisiae and bacterium lacticum are used for fermenting the yellow serofluid, and unique fermentation scent and acid production characteristic of the probiotics are utilized, so that the made bean curd are strong in flavor, fine and smooth in mouth feel, free from chemical additives and high in nutrient value, have good antioxidant ability, and are beneficial to human body health and strengthening of immunity functions.

Description

technical field [0001] The invention belongs to the technical field of bean product production, and relates to a method for preparing tofu by compounding fermented yellow pulp water with yeast lactobacillus. Background technique [0002] Tofu is a traditional food in China. It is delicious and healthy. It is also the main raw material of vegetarian dishes in my country. It is known as "vegetable meat". The industrialized traditional tofu uses soybeans as raw materials, and uses chemical agents to make bean paste. The coagulants used include brine, gypsum, lactic acid bacteria, and glucono-δ-lactone, etc.; the tofu produced by these traditional methods has problems such as poor taste, low nutritional value, and the use of chemical additives that are harmful to health. [0003] With people's emphasis on health and the pursuit of tofu quality, it is reported that different substances are added to increase flavor or nutrition when making tofu. Although there are many types of pro...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C20/02A23L11/45
CPCA23C20/025
Inventor 刘柳党辉李建科丁聪
Owner SHAANXI NORMAL UNIV
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