阅读说明：本技术 一种米曲酱腐乳的制备工艺 (Preparation process of rice koji sauce fermented bean curd ) 是由 李茜 于 2019-12-06 设计创作，主要内容包括：本发明公开了一种米曲酱腐乳的制备工艺,包括以下步骤：(1)豆浆的制备：将大豆清洗、浸泡,将浸泡好的大豆加水打磨成浆；(2)豆腐的制备：将熟豆浆中加入凝固剂,冷却压制得到豆腐,将豆腐切成小块得到白坯；(3)霉豆瓣的发酵：将蚕豆经过浸泡、晒干后,将蚕豆与米曲混合,放入发酵缸中密封发酵,形成霉豆瓣；(4)腐乳发酵：按照一层白坯一层霉豆瓣的方式装入陶罐中再次进行发酵,所述白坯的表面均布有盐和辛香料,密封在阴凉处放置。本发明酿造腐乳制备工艺更加简便,不需要手工将前期白坯发酵产生的菌丝搓包在白坯上和腌坯工艺,使腐乳发酵工艺更加简单,更容易工业化制备,同时豆腐与霉豆瓣共同发酵,其风味更加醇厚。(The invention discloses a preparation process of rice koji sauce fermented bean curd, which comprises the following steps: (1) preparing soybean milk: cleaning and soaking soybeans, and adding water into the soaked soybeans and grinding the soybeans into pulp; (2) preparing bean curd: adding coagulant into the cooked soybean milk, cooling and pressing to obtain bean curd, and cutting the bean curd into small pieces to obtain white blanks; (3) fermentation of the mildewed broad beans: soaking broad beans, drying in the sun, mixing the broad beans with rice koji, and putting the mixture into a fermentation cylinder for sealed fermentation to form mildewed broad beans; (4) fermenting fermented bean curd: putting the white blank layer by layer into a pottery jar for secondary fermentation, wherein the surface of the white blank is uniformly distributed with salt and spice, and sealing the white blank in a shade place. The fermented bean curd brewing process is simpler and more convenient, does not need manual processes of wrapping hypha generated by early-stage white blank fermentation on the white blank and pickling the blank, so that the fermented bean curd fermentation process is simpler and is easier to industrially prepare, and meanwhile, the bean curd and the mildewed bean sauce are fermented together, so that the flavor of the fermented bean curd is more mellow.)

1. A preparation process of rice koji sauce fermented bean curd is characterized by comprising the following steps:

(1) preparing soybean milk: selecting healthy soybeans, cleaning, soaking in water at 20-30 ℃ for 8-10 h, adding water into the soaked soybeans, grinding the soaked soybeans into soybean milk, filtering the soybean milk with gauze of 60-80 meshes, taking filtrate, and boiling for 5-10 min to obtain cooked soybean milk;

(2) preparing bean curd: adding a coagulant into the cooked soybean milk, stirring and mixing uniformly, keeping the temperature for 1-2 h, cooling and pressing to obtain bean curd, and cutting the bean curd into small pieces to obtain white blanks;

(3) fermentation of the mildewed broad beans: selecting healthy broad beans, soaking, drying in the sun, and then obtaining the broad beans according to the mass ratio of 5 multiplied by 10³1, mixing broad beans and rice koji, putting the mixture into a fermentation cylinder, sealing and fermenting to form hypha on the surfaces of the broad beans and form mildewed broad beans;

(4) fermenting fermented bean curd: and (3) putting the white blank into a pottery jar for secondary fermentation in a mode of covering a layer of white blank with a layer of mildewed bean, uniformly distributing salt and spices on the surface of the white blank, sealing the white blank in a shade place and placing the white blank for 90-120 days to obtain a finished product.

2. The process for preparing rice koji sauce-fermented bean curd according to claim 1, wherein the coagulant in the step (2) is glutamine transaminase.

3. The preparation process of the rice koji sauce fermented bean curd according to claim 2, wherein the pH of the soybean milk in the step (2) is 6.0-8.0, the temperature is 50-55 ℃, and the addition amount of glutamine transaminase is 0.3-0.8U/g protein.

4. The preparation process of the rice koji sauce fermented bean curd according to claim 1, wherein the fermentation temperature of the fermented bean paste in the step (3) is 32-37 ℃ and the fermentation time is 3-4 days.

5. The process for preparing red yeast rice sauce-fermented bean curd rice koji sauce-fermented bean curd according to claim 1, wherein in the step (4), the mass ratio of the white blank to the fermented bean paste is 140: 16.

6. Preparation process the preparation process of rice koji sauce fermented bean curd according to claim 1, wherein the preparation process of rice koji in the step (3) comprises the following steps:

inoculating Aspergillus oryzae on a PDA slant culture medium, culturing at 28-30 ℃ for 1-2 days, and activating Aspergillus oryzae;

inoculating activated aspergillus oryzae into a liquid culture medium, and performing shake culture at 28-30 ℃ for 48-72 hours;

and step three, uniformly stirring the rice steamed with the bacterial liquid, culturing for 3-5 days until the rice grains are yellow, and drying and crushing the rice grains into powder.

7. The process for preparing fermented bean curd with rice koji sauce as claimed in claim 6, wherein the liquid medium in the second step comprises 4.5% of corn flour, 2.3% of soybean meal and MgSO 2₄·7H₂O 1.5％，K₂HPO₄·3H₂O0.1% and water pH 5.4.

8. The preparation process of the rice koji sauce fermented bean curd according to claim 6, wherein the powder in the third step is sieved by a sieve of 80-120 meshes.

9. The preparation process of the rice koji sauce fermented bean curd according to claim 1, wherein the spice in the step (4) comprises the following components in parts by mass: 7-12 parts of chili powder and 0.5-1.2 parts of five-spice powder.

10. The process for preparing rice koji sauce-fermented bean curd according to claim 1, wherein the size of the bean curd cut into small pieces in the step (3) is 3cm x 2 cm.

Technical Field

The invention relates to the field of food processing, in particular to a preparation process of rice koji sauce fermented bean curd.

Background

Fermented bean curd is one of numerous fermented bean products in China, and has a history of more than 1500 years. The preserved beancurd is rich in nutrition and delicious in taste, and can be divided into red preserved beancurd, white preserved beancurd, green preserved beancurd, soy preserved beancurd and various kinds of preserved beancurd according to color, luster and flavor; according to the specification and the shape, the fermented bean curd can be divided into Taifang fermented bean curd, Xinfang fermented bean curd, Zuifang fermented bean curd, Zhongfang fermented bean curd and Jingzui fermented bean curd; according to the strain type, the fermented bean curd can be divided into mucor fermented bean curd, rhizopus fermented bean curd, bacterial fermented bean curd, sterile fermented bean curd and the like. Through microbial fermentation, the defects of bitter and fishy smell, flatulence factor, anti-nutritional factor and the like of the soybean are overcome, the digestibility and the biological value are greatly improved, and various organic acids, alcohols, esters and amino acids with fragrance are generated. In addition, the preserved beancurd contains a large amount of hydrolyzed protein, free amino acid and free fatty acid, and also contains nutrient components such as thiamine, riboflavin, nicotinic acid, calcium and phosphorus, and does not contain cholesterol. These are all necessary to promote normal development or maintain normal physiological functions in the human body.

Disclosure of Invention

The invention aims to: aiming at the existing problems, the invention provides the preparation process of the rice koji sauce fermented bean curd, which can reduce the manual operation steps for preparing the fermented bean curd and is more beneficial to industrial production.

The technical scheme adopted by the invention is as follows:

a preparation process of rice koji sauce fermented bean curd is characterized by comprising the following steps:

(1) preparing soybean milk: selecting healthy soybeans, cleaning, soaking in water at 20-30 ℃ for 8-10 h, adding water into the soaked soybeans, grinding the soaked soybeans into soybean milk, filtering the soybean milk with gauze of 60-80 meshes, taking filtrate, and boiling for 5-10 min to obtain cooked soybean milk;

(2) preparing bean curd: adding a coagulant into the cooked soybean milk, stirring and mixing uniformly, keeping the temperature for 1-2 h, cooling and pressing to obtain bean curd, and cutting the bean curd into small pieces to obtain white blanks;

(3) fermentation of the mildewed broad beans: selecting healthy broad beans, soaking, drying in the sun, and then obtaining the broad beans according to the mass ratio of 5 multiplied by 10³1, mixing broad beans and rice koji, putting the mixture into a fermentation cylinder, sealing and fermenting to form hypha on the surfaces of the broad beans and form mildewed broad beans;

(4) fermenting fermented bean curd: and (3) putting the white blank into a pottery jar for secondary fermentation in a mode of covering a layer of white blank with a layer of mildewed bean, uniformly distributing salt and spices on the surface of the white blank, sealing the white blank in a shade place and placing the white blank for 90-120 days to obtain a finished product.

Further, the coagulant in the step (2) is glutamine transaminase.

Further, the pH value of the soybean milk in the step (2) is 6.0-8.0, the temperature is 50-55 ℃, and the addition amount of glutamine transaminase is 0.3-0.8U/g protein.

Further, in the step (3), the fermentation temperature of the mildewed broad beans is 32-37 ℃, and the fermentation time is 3-4 days.

Further, in the step (4), the mass ratio of the white blank to the mildewed broad beans is 140: 16.

Further, the preparation process of the rice koji in the step (3) comprises the following steps:

inoculating Aspergillus oryzae on a PDA slant culture medium, culturing at 28-30 ℃ for 1-2 days, and activating Aspergillus oryzae;

inoculating activated aspergillus oryzae into a liquid culture medium, and performing shake culture at 28-30 ℃ for 48-72 hours;

and step three, uniformly stirring the rice steamed with the bacterial liquid, culturing for 3-5 days until the rice grains are yellow, and drying and crushing the rice grains into powder.

Further, the liquid culture medium in the second step comprises 4.5% of corn flour, 2.3% of soybean meal and MgSO (MgSO) water₄·7H₂O1.5％，K₂HPO₄·3H₂O0.1% and water pH 5.4.

Further, the powder in the third step is sieved by a sieve of 80-120 meshes.

Further, the spice comprises the following components in parts by mass: 7-12 parts of chili powder and 0.5-1.2 parts of five-spice powder.

Further, the bean curd cut into small pieces in the step (3) has a size of 3cm × 3cm × 2 cm.

In summary, due to the adoption of the technical scheme, the invention has the beneficial effects that:

1. the fermented bean curd brewing process is simpler and more convenient, does not need to manually wrap hypha generated by early-stage white blank fermentation on a white blank and a blank pickling process, can industrially complete the fermentation of the mildewed bean paste, is simpler in fermented bean curd fermentation process and easier for industrial preparation, and simultaneously, the bean curd and the mildewed bean paste are fermented together, so that the flavor of the fermented bean paste is more mellow.

2. The method utilizes glutamine transaminase as a coagulant to produce the bean curd with low sodium content, and the soy sauce fermented bean curd produced by the bean curd with low sodium content has the same flavor and taste as common bean curd, can reduce salt intake on the basis of not influencing the flavor, and is beneficial to the body health of eaters.

3. The invention meets the requirements of consumers on color, aroma and taste of healthy food, is suitable for industrial production and has great development prospect.

Detailed Description

All of the features disclosed in this specification, or all of the steps in any method or process so disclosed, may be combined in any combination, except combinations of features and/or steps that are mutually exclusive.