阅读说明：本技术 一种基于食用菌制作腐乳的方法 (Method for making fermented bean curd based on edible fungi ) 是由 余秉琦 于 2020-06-10 设计创作，主要内容包括：本发明涉及一种基于食用菌制作腐乳的方法。该方法采用食用菌孢子或菌丝作为菌种对豆腐坯进行前期发酵,发酵温度为10℃～32℃,环境湿度为60%～95%,发酵时间为4～10天。所述豆腐坯为经湿热灭菌、含水量为55%～70%的豆腐坯。该方法通过食用菌菌种发酵制成的腐乳更易成型。同时,由于食用菌菌丝在豆腐坯上的生长代谢使得腐乳增添了不同的营养和功效。(The invention relates to a method for making fermented bean curd based on edible fungi. The method adopts edible fungus spores or hyphae as strains to ferment the bean curd blanks at the early stage, the fermentation temperature is 10-32 ℃, the environmental humidity is 60-95%, and the fermentation time is 4-10 days. The bean curd blank is subjected to moist heat sterilization and has the water content of 55-70%. The fermented bean curd prepared by fermenting edible fungus strains is easier to form. Meanwhile, the fermented bean curd has different nutrients and efficacies due to the growth and metabolism of the edible fungus hyphae on the bean curd blanks.)

1. A method for making fermented bean curd based on edible fungi is characterized by comprising the following steps: edible fungus spores or hyphae are used as strains to ferment the bean curd blank.

2. The method of claim 1, wherein the fermentation is a pre-fermentation of a fermented bean curd making process.

3. The method according to claim 1 or 2, wherein the fermentation is carried out at a temperature of 10 ℃ to 32 ℃ and a humidity of 60% to 95% for 4 to 10 days.

4. The method of claim 3, wherein the temperature is 23C ° to 27C ° and the humidity is 85% to 95%.

5. The method according to claim 1, wherein the bean curd refuse is a bean curd refuse subjected to sterilization treatment and having a water content of 55 to 70%.

6. The method according to claim 5, wherein the water content of the bean curd base is 60 to 65%.

Technical Field

The invention belongs to the technical field of microorganisms, and particularly relates to a method for making fermented bean curd based on edible fungi.

Background

Fermented bean curd which has been used for thousands of years is mainly prepared by fermenting and pickling bean curd blanks with mold, and a few fermented bean curds are prepared by directly pickling bean curd blanks through bacterial fermentation even without fermentation. The fermented bean curd is called mould type fermented bean curd and the fermented bean curd is called bacterial type fermented bean curd. The fermented bean curd directly salted without microbial fermentation has long salting time, low amino acid content and poor taste; bacterial fermented bean curd is delicious but poorly formed; the mold type fermented bean curd is easier to form due to mold hyphae growing on the surface of the bean curd blank in the early fermentation process, so the mold type fermented bean curd is mainly produced and sold in the market.

The edible fungi refers to edible large fungi capable of forming large fleshy fruiting bodies or sclerotium tissues. The edible fungi are rich in protein and amino acids, and also contain various bioactive substances such as high molecular polysaccharide, beta-glucose and RNA complex, natural organic germanium, nucleic acid degradation product, cAMP and triterpenes. The edible fungi has the medical health-care value: firstly, the anti-cancer effect is achieved; ② antibacterial and antiviral effects; ③ reducing blood pressure, reducing blood fat, resisting thrombus, resisting arrhythmia, strengthening heart, etc.; fourthly, the stomach is strengthened and the digestion is assisted; fifthly, relieving cough and asthma and eliminating phlegm; sixthly, cholagogue, liver protection and detoxification; seventhly, reducing blood sugar; eighthly, relaxing the bowels and promoting urination; ninthly, immunoregulation. Nowadays, besides being used as delicious food, edible fungi are also produced and processed into various health foods, cosmetics, pharmaceuticals and the like to be put on the market.

The growth process of the edible fungi comprises three stages of spores, mycelium and sporocarp. Spores are the reproductive organs of edible fungi and are produced from the folds of fruit bodies. Under proper conditions, if appropriate water and nutrients are available, hyphae will germinate. Hyphae germinated from spores are mononuclear hyphae, and the hyphae must be combined to form binuclear hyphae to further grow and develop into sporocarp. The mycelia are concentrated to a certain amount and are twisted into primordia of the sporocarp, the primordia develop into buds, and the buds grow up to form the sporocarps in various shapes. The formation of fruiting bodies requires the stimulation of several environmental conditions: the mycelium can be promoted to form fruiting body primordium only by one of the conditions of day and night temperature difference of more than 5 ℃ for several days, alternation of dryness and wetness for several days, irradiation of direct or scattered light, good ventilation and sufficient oxygen, pH value change, pressure, partial mycelium cutting and the like. Otherwise, the mycelium germinated from the spores will not grow further and develop into a fruiting body.

The edible fungi are delicious and rich in nutrition and are rich in bioactive substances, but no reports of fermented bean curd prepared by fermenting bean curd blanks with edible fungi are found at home and abroad.

Disclosure of Invention

The invention relates to a method for preparing fermented bean curd by fermenting bean curd blanks by using edible fungus strains.

The invention adopts the specific technical scheme that edible fungus spores or hyphae are used as strains to ferment the bean curd blanks.

Further, the fermentation is early-stage fermentation in the fermented bean curd making process.

Further, the fermentation temperature is 10-32 ℃, and preferably 23-27 ℃; the environmental humidity is 60 to 95 percent, and preferably 85 to 95 percent. The fermentation time is 4-10 days.

Further, the bean curd blank is subjected to moist heat sterilization and has a water content of 55-70%, preferably 60-65%.

The fermented bean curd has the beneficial effect that the fermented bean curd prepared by fermenting the edible fungus strains is easier to form. Meanwhile, the fermented bean curd has different nutrients and efficacies due to the growth and metabolism of the edible fungus hyphae on the bean curd blanks.

Detailed Description

In order to make the objects, technical solutions and advantages of the present invention more apparent, the present invention is further described in detail with reference to the following embodiments. It should be understood that the specific embodiments described herein are merely illustrative of the invention and are not intended to limit the invention.

In the invention, edible fungus spores or hyphae are used as strains to ferment the bean curd blank. The life history of the edible fungi comprises three stages of spores, mycelium and sporocarp. In the early fermentation process of the invention, due to the limitation of fermentation conditions and nutritional conditions, hyphae germinated from spores or direct liquid hyphae strains cannot develop into sporocarp in the growth and fermentation process. The preparation method of the preserved beancurd comprises the following steps:

(1) performing moist heat sterilization on the bean curd base to obtain the bean curd base with the water content of 55-70%, preferably 60-65%.

(2) Preparing edible fungus spore suspension or crushed hypha liquid strain according to the conventional technology and method of edible fungi.

(3) Inoculating the strain prepared in the step (2) to the bean curd blank prepared in the step (1) to start early-stage fermentation. The fermentation temperature is 10-32 ℃, preferably 23-27 ℃; the environmental humidity of the fermentation is controlled between 60 and 95 percent, preferably between 85 and 95 percent; the culture time is 4-10 days.

(4) And the pickling and post-fermentation processes after the early fermentation are finished are carried out according to the traditional fermented bean curd production mode until a final product is formed.