Microbial source research method for tank expansion and juice leakage of fermented bean curd

Abstract

The invention discloses a microbial source research method for tank expansion and juice leakage of fermented bean curd. The specific research method comprises the following steps: 1, taking a research and development center, a quality department and a technical department as main technical teams, taking charge of examining and approving the project scheme design and providing modification suggestions, finally determining a scheme and an implementation method, and by management personnel, performing technical disclosure work on field researchers and testers; and 2, extracting normal fermented bean curds and problem fermented bean curds in the same batch of production for microbiological detection, and mainly determining the total number of bacterial colonies and the number of yeasts, bacilli and lactic acid bacteria in the fermented bean curds. The aerogenic bacteria are separated and identified from the tank expansion juice leakage fermented bean curd product, the root cause causing the quality problem of the fermented bean curd is mastered, and the microbial evolution process of fermented bean curd fermentation and the influence of the microbial evolution process on the product quality are known by detecting the microbial introduction condition in each procedure of fermented bean curd production.

Description

technical field [0001] The invention belongs to the technical field of juice leakage from bulging fermented bean curd tanks, and in particular relates to a research method for microbial sources of juice leakage from bulging fermented bean curd tanks. Background technique [0002] Fermented bean curd is a traditional fermented soybean food in China, which has a unique flavor and is rich in nutrition. Although pure-bred mucormycetes are used in the fermentation culture, the whole production and fermentation process is still in an open environment, and the composition of microorganisms is very complex, resulting in quality problems such as tank swelling and juice leakage during the post-ripening or storage process of fermented bean curd, which affects the quality of the product Sales. This project intends to find out the microorganisms that cause the juice leakage of the fermented bean curd expansion tank, and analyze the source of the problematic microorganisms in a certain p...

AI Technical Summary

Problems solved by technology

[0005] The purpose of the present invention is to provide the microbe source research method of the leakage of fermented bean curd expansion tank, to solve the microbial source research method of the existing sufu expansion tank leakage of juice proposed in the above-mentioned background technology, can not be separated from the bean curd product of expansion tank leakage The identification of gas-producing bacteria cannot grasp the root cause of the quality problems of fermented bean curd, the data related to the microbial community structure in the fermented bean curd process cannot be improved, and the problems that cannot provide reference for the research on the flavor formation of fermented bean curd and other physical and chemical properties