CN1663437A - A kind of bean curd coagulant and preparation method thereof - Google Patents

Abstract

The invention provides a bean curd like coagulant and its production process wherein the coagulant is prepared by using one or more kinds of micro-organisms through fermentation with the acidity of 0.5-50g/100g, the ester content is 20-5000mg/100g. The microorganisms can be bacteria, fungus and saccharomycete capable of producing acid and fragrance. The preparation process consists of carrying out mixed fermentation for one or more microorganisms, the fermentation temperature being 8-60 deg. C, the fermentation time being 4-120 hours, concentrating under normal temperature, and drying to obtain the end product.

Description

A kind of bean curd coagulant and preparation method thereof

technical field

The invention relates to food, in particular to a bean curd coagulant and a preparation method thereof.

Background technique

Traditionally used tofu coagulants are brine (the active ingredient is MgCl ₂ ) and gypsum (the active ingredient is CaSO ₄ ), these coagulants are not natural products, there are known and unknown hazards to the human body, and the flavor is poor and More monotonous. Later, relevant technical experts invented lactone tofu. Compared with traditional tofu, lactone tofu has many advantages. However, due to the conversion of gluconolactone into gluconic acid during the processing of lactone tofu, the tofu has a certain sour taste. In recent years, relevant technical experts have invented the nutritional and health tofu coagulant, which consists of 15-25 CaCl ₂ , 300-400 gluconolactone, 50-150 ginkgo powder, 250-370 sodium alginate, 100-200 It consists of spiral powder, 30-70% of zinc gluconate and 5-15% (all in parts by weight) of aloe vera powder. Nutritious, but still uses a lot of gluconolactone as well as CaCl ₂ .

Contents of the invention

One of the purposes of the present invention is to provide a bean curd coagulant that has no harm to the human body and has good taste; the second purpose is to provide a method for preparing the tofu coagulant with low cost and simple process.

One of purpose of the present invention can be realized by following technical measures:

The bean curd coagulant is a coagulant with an acidity of 0.5-50g/100g and an ester content of 20-5000mg/100g, which is prepared by using a fermented liquid fermented by a microorganism or mixed fermentation of multiple microorganisms as a raw material.

One of purpose of the present invention can also be realized by following technical measure:

The microorganisms are bacteria, molds and saccharomyces capable of producing acid or flavor components; the bacteria are acetic acid bacteria, lactic acid bacteria and caproic acid bacteria; the molds are Aspergillus and Rhizopus; Saccharomyces, Candida, and Saccharomyces cerevisiae.

Two of the object of the present invention can be realized by following technical measures:

Use one kind of microorganism to ferment or a variety of microorganisms to ferment together. The seed culture medium of bacteria, mold and yeast adopts peptone-yeast extract-glucose medium, potato-glucose medium and wort medium respectively; the composition of the fermentation medium is Add water to molasses or starch sugar, bean cake hydrolyzate or use non-toxic and harmless food industry wastewater to add necessary nutrients; after activation and expansion of one strain of bacteria, or after activation and expansion of two strains of bacteria respectively, According to the ratio of 1:0.5-1.5, insert the fermentation medium with the inoculation amount of 5-15%, control the fermentation temperature to be 8-60°C, and the fermentation time is 4-120 hours. When the acidity of the fermentation liquid is 0.1-10g/ 100g, when the ester content is 10-300mg/100g, the product is obtained.

Two of the object of the present invention can also be realized by following technical measures:

Concentrate the product to 1/5-1/20 of the original volume by conventional concentration techniques to obtain a concentrated coagulant; dry the concentrated coagulant by conventional drying techniques to obtain a solid coagulant.

The culture medium of the present invention is prepared according to the nutritional requirements of the microorganisms used according to the routine in the technical field, or used after adding necessary nutrients with non-toxic and harmless food industry wastewater. A typical medium consists of molasses (or starch sugar), bean cake hydrolyzate, and water. The fermented liquid is conventionally concentrated to obtain a concentrated coagulant as required, and then dried by conventional drying techniques to obtain a solid coagulant.

The consumption of coagulant of the present invention is: every 1000 kilograms of soya-bean milks of coagulation need use 5～12 kilograms in terms of solid coagulant.

The use method of the present invention: after soybeans are soaked, grind the soybean milk according to the weight ratio of dry beans and water of 1:12, boil the soybean milk, and when it is cooled to about 80°C, add the coagulant of the present invention while stirring, That is, bean brain. Then follow-up treatment is carried out according to different needs, and different tofu products can be obtained.

The bean curd coagulant of the present invention is fermented by pure natural, non-toxic and harmless microorganisms, so there is no substance harmful to the human body, and the coagulated tofu has good texture and flavor. The invention not only has very low product cost, but also has low preparation cost, simple process and no pollution.

Detailed ways

Example 1:

Streptococcus thermophilus and Candida hymenophilus were used as production strains. The seed medium is peptone, yeast extract, glucose medium (peptone 12g, yeast extract 3g, glucose 1g, water 1000mL) and wort medium (12Brix). The fermentation medium is prepared by adding 5% glucose to tofu yellow slurry water. After the two strains were respectively activated and expanded, they were inserted into the fermentation medium with an inoculum size of 5% at a ratio of 1:1, and fermented for 120 hours at a temperature of 40°C. When the acidity of the fermentation broth was 4g/100g and the ester content When the concentration is 10mg/100g, filter and sterilize the fermentation broth, then carry out vacuum distillation and concentrate to 1/10 of the original volume, and then concentrate and dry in vacuo to obtain a solid coagulant with an acidity of 50g/100g and an ester content of 20mg/100g.

Example 2:

Acetobacter albuginea and Saccharomyces cerevisiae were used as production strains. The seed culture medium is glucose-yeast extract-alcohol medium (glucose 6g, yeast extract 6g, alcohol 25mL, water 1000mL) and wort medium (8Brix). The fermentation medium is composed of starch hydrolyzate (6% final concentration of glucose), bean cake hydrolyzate (1% final concentration of bean cake powder) and water. After the two strains were respectively activated and expanded, they were inserted into the fermentation medium at a ratio of 1:1.5 with an inoculum size of 12%, and fermented for 80 hours at a temperature of 8°C. When the acidity of the fermentation liquid was 0.1g/100g, ester When the content is 100mg/100g, the fermentation broth is filtered and sterilized by conventional mechanical filtration, and then concentrated to 1/8 of the original volume by distillation under reduced pressure to obtain a concentrated coagulant. The acidity of the product is 0.5g/100g, and the ester content is 200mg/100g.

Example 3:

Lactic acid bacteria and Aspergillus oryzae were used as production strains. The seed culture medium is peptone-yeast extract-glucose medium (peptone 10g, yeast extract 3g, glucose 2g, water 1000mL) and potato-glucose medium (potato 200g, glucose 20g, water 1000mL). The fermentation medium is composed of starch sugar (4% final concentration of glucose), bean cake hydrolyzate (1% final concentration of bean cake powder) and water. After the two strains were respectively activated and expanded, they were inserted into the fermentation medium at a ratio of 1:0.5 with an inoculum size of 15%, and fermented for 4 hours at a temperature of 60°C. When the acidity of the fermentation broth was 10g/100g and the ester content When the concentration is 120mg/100g, the fermentation liquid is filtered and sterilized by conventional mechanical filtration, and then concentrated to 1/5 of the original volume by vacuum distillation to obtain a concentrated coagulant. The acidity of the product is 40g/100g, and the ester content is 400mg/ 100g.

Example 4:

Caproic acid bacteria and Hansenula were used as production strains. The seed culture medium is peptone-yeast extract-glucose medium (peptone 11g, yeast extract 7g, glucose 1.5g, water 1000mL) and wort juice medium (11Brix). The composition of the fermentation medium is prepared by adding water to molasses (according to the final concentration of glucose at 3%), bean cake hydrolyzate (according to the final concentration of bean cake powder at 2%). After the two strains were respectively activated and expanded, they were inserted into the fermentation medium with an inoculum size of 8% at a ratio of 1:1, and fermented for 50 hours at a temperature of 10°C. When the acidity of the fermentation broth was 1g/100g and the ester content When the concentration is 300mg/100g, carry out vacuum distillation and concentrate to 1/20 of the original volume to obtain a concentrated coagulant with an acidity of 30g/100g and an ester content of 5000mg/100g.

Example 5:

Rhizopus niger was used as the production strain. The seed medium is potato-glucose medium (200 g of potatoes, 20 g of glucose, and 1000 mL of water). The composition of the fermentation medium is prepared by adding water to molasses (4% final concentration of glucose), bean cake hydrolyzate (2% final concentration of bean cake powder). After the bacterial classification is activated and expanded, it is inserted into the fermentation medium with an inoculum size of 10% according to the ratio of 1:0.8, and fermented for 10 hours at a temperature of 36°C. When the acidity of the fermentation broth is 1.2g/100g and the ester content is 160mg In the time of /100g, obtain product, be that acidity is 20g/100g, ester content is the solid coagulant of 3000mg/100g through thin film concentration, spray drying.

Claims (6)

1, a kind of Tofu coagulating agent, it is characterized in that adopting the zymotic fluid after a kind of microbial fermentation or the multiple microorganism mixed culture fermentation is that the acidity that raw material is made is that 0.5～50g/100g, ester content are the coagulating agent of 20～5000mg/100g.

2, a kind of Tofu coagulating agent according to claim 1 is characterized in that described microorganism is bacterium, mould and the saccharomycete that can produce acid or produce flavor component.

3, a kind of Tofu coagulating agent according to claim 2 is characterized in that described bacterium is acetic acid bacteria, lactic acid bacteria and caproic acid bacteria; Described mould is aspergillus and head mold; Described saccharomycete is Hansenula yeast, Candida and saccharomyces cerevisiae.

4, the preparation method of the Tofu coagulating agent of claim 1, it is characterized in that bacterium, mould, saccharomycetic seed culture medium adopt peptone-yeast extract-dextrose culture-medium, potato-dextrose culture-medium, malt extract medium respectively with a kind of microbial fermentation or multiple microorganism mixed culture fermentation; Fermentation medium consist of that molasses or starch sugar, soya-bean cake hydrolyzate add the water preparation or with using after the essential nutritional labeling of nontoxic food industrial wastewater interpolation; One strain bacterium activated and spread cultivation after, or two the strain bacterium activated respectively and spread cultivation after, in 1: the ratio of 0.5-1.5, inoculum concentration with 5-15% inserts fermentation medium, the control fermentation temperature is 8～60 ℃, fermentation time is 4～120 hours, when the acidity of zymotic fluid be 0.1～10g/100g, when ester content is 10～300mg/100g, product.

5, the preparation method of a kind of Tofu coagulating agent according to claim 4 must concentrate coagulating agent after it is characterized in that adopting conventional concentration technique to be concentrated into the 1/5-1/20 of original volume the described product.

6, the preparation method of a kind of Tofu coagulating agent according to claim 5 is characterized in that adopting the conventional drying technology to carry out drying in concentrated coagulating agent handles, get the solid solidifies agent.