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Mucor racemosus strain and process for producing fermented bean curd thereby

A technology of Mucor racemosa and production process, applied in the directions of application, microorganism, microorganism, etc., can solve problems such as inability to produce, and achieve the effect of dense mycelium, fine taste and vigorous growth.

Inactive Publication Date: 2003-08-13
CHENGDU GUONIANG FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] In order to overcome the disadvantage of using mucormycetes, which cannot be produced in summer, the present invention provides a strain of mucormyces, the optimum growth temperature is 20°C-30°C, which can be produced all year round

Method used

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  • Mucor racemosus strain and process for producing fermented bean curd thereby
  • Mucor racemosus strain and process for producing fermented bean curd thereby

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] Inoculate the production bacteria on the fermented bean curd base at a ratio of 0.3% of the weight of the fermented bean curd base, cultivate at 25°C for 40 hours at a relative humidity of 97%, add salt at 11% of the weight of the white bean curd base, bottle it, and ferment at 30°C 2 months to get the finished product.

Embodiment 2

[0019] Connect the production bacteria to the fermented bean curd base at a ratio of 0.3% of the weight of the fermented bean curd base, cultivate at 25°C for 40 hours at a relative humidity of 93%, add salt at 11% of the weight of the fermented bean curd base, bottle it, and ferment at room temperature for 3 months to get the finished product.

Embodiment 3

[0021] Connect the production bacteria to the fermented bean curd base at a ratio of 0.3% of the weight of the fermented bean curd base, cultivate at 25°C for 40 hours at a relative humidity of 97%, add salt to 12% of the weight of the fermented bean curd base, bottle it, and add 0.05% of the weight of the fermented bean curd white base is made of natural plant spices, such as a mixture of dried chili, Chinese prickly ash, pepper, etc. or any one of them, and a spicy or salty agent, and fermented at 30°C for 2 months to obtain the finished product.

[0022] It can be produced throughout the year. According to sensory evaluation, color: apricot yellow, shiny; aroma: rich sauce, mellow;

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Abstract

A Mucor racemosus var chinensis M.H.C-7 (CCTCCM 201026) is disclosed. It can be used for preparing the fermented bean curd through inoculating it to raw bean curd, culturing at 25 deg.C and 93-97% of relative humidify for 40 hr, adding table salt, bottling, and fermenting at 30 deg.C or ordinary temp for 2-3 months. The resultant fermented bean curd has features of fine mass, delicious taste, and beautiful appearance.

Description

technical field [0001] The invention relates to a mucormyces strain and its application in the production of fermented bean curd. Background technique [0002] In the prior art, the fermented bean curd producing bacteria are mainly Mucor and Rhizopus, Mucor does not grow well at high temperature, and generally cannot use Mucor to produce fermented bean curd in summer; the main fungus of producing fermented bean curd in summer is Rhizopus, but its hyphae Rough, not as soft and delicate as mucormycetes, and generally produced by wild fungi, there is no report of using pure rhizopus to produce fermented bean curd. Contents of the invention [0003] In order to overcome the disadvantage that mucormycetes cannot be produced in summer, the present invention provides a mucormycetes strain whose optimum growth temperature is 20°C-30°C and which can be produced all year round. [0004] The invention also provides the application of the bacterial strain in the production of ferment...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L3/3571A23L11/00C12N1/00
Inventor 李幼筠
Owner CHENGDU GUONIANG FOOD
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