阅读说明：本技术 一种酱香腐乳及其制备方法 (Sauce-flavor fermented bean curd and preparation method thereof ) 是由 徐佳兴 于 2019-09-27 设计创作，主要内容包括：本发明公开了一种酱香腐乳及其制备方法,包含以下重量份配比的原料制备而成：大豆120～220份、红油25～50份、虾仁粉20～50份、秋葵果浆50～120份、肉松50～100份、紫苏粕40～60份、谷朊粉50～120份、食用盐12～20份、辣椒粉8～15份、白酒0.5～2份、复配增味剂0.5～2份；本发明营养丰富全面、搭配科学合理,且产品融合了腐乳和秋葵的双重营养价值,蛋白质含量高、又富含不饱和脂肪酸、氨基酸、族维生素、矿物质以及抗氧化物质,既有虾仁、肉松的口感,又有浓郁的酱香味,口味甚佳,不仅味道清脆,而且具有抗热应激、抗疲劳和增强免疫能力的作用。(The invention discloses sauce-flavor fermented bean curd and a preparation method thereof, wherein the sauce-flavor fermented bean curd is prepared from the following raw materials in parts by weight: 120-220 parts of soybean, 25-50 parts of red oil, 20-50 parts of shrimp meat powder, 50-120 parts of okra fruit pulp, 50-100 parts of dried meat floss, 40-60 parts of perilla meal, 50-120 parts of wheat gluten, 12-20 parts of edible salt, 8-15 parts of chilli powder, 0.5-2 parts of white spirit and 0.5-2 parts of a compound flavoring agent; the invention has rich and comprehensive nutrition and scientific and reasonable collocation, the product combines the double nutritive values of the fermented bean curd and the okra, has high protein content, is rich in unsaturated fatty acid, amino acid, vitamins, mineral substances and antioxidant substances, has the mouthfeel of shrimp meat and dried meat floss, has strong sauce flavor, has excellent taste, is crisp, and has the functions of resisting heat stress, resisting fatigue and enhancing immunity.)

1. The sauce-flavor fermented bean curd is characterized by being prepared from the following raw materials in parts by weight: 120-220 parts of soybean, 25-50 parts of red oil, 20-50 parts of shrimp meat powder, 50-120 parts of okra fruit pulp, 50-100 parts of dried meat floss, 40-60 parts of perilla meal, 50-120 parts of vital gluten, 12-20 parts of edible salt, 8-15 parts of chili powder, 0.5-2 parts of white spirit and 0.5-2 parts of a compound flavoring agent, wherein the compound flavoring agent comprises star anise powder, paprika powder, sodium glutamate, 5' -disodium inosinate, edible glucose and yeast extract, and the mass ratio is 1: 5-10: 0.2-0.5: 0.2-0.5: 0.5-0.8: 0.5 to 1.

2. The soy sauce preserved beancurd according to claim 1, wherein the compound flavoring agent comprises shrimp meat powder, which is prepared by boiling fresh shrimps in clear water, removing shrimp skin, drying in the sun and powdering.

3. The soy-sauce fermented bean curd according to claim 1, wherein the okra fruit pulp comprises okra and mango in a weight ratio of 1:1, and the preparation method comprises the following steps:

(1) blanching okra in high-temperature steam at 120-150 ℃ for 20-30 seconds, wherein the high-temperature steam is obtained by heating saturated steam under the pressure of 3kg/cm & lt 2 & gt;

(2) and (2) peeling and stoning mango to obtain mango pulp, adding the okra obtained in the step (1) according to the weight ratio of 1:1, mixing and beating into slurry to obtain okra and mango pulp.

4. The method for preparing sauce-flavor fermented bean curd as claimed in claim 1, which is characterized by comprising the following steps:

s1, weighing the cleaned soybeans and the perilla meal in parts by weight, soaking the soybeans and the perilla meal, pulping the soybeans, and cooking the soybean milk for later use;

s2, adjusting the pH value of the wheat gluten suspension liquid to be neutral, uniformly mixing the wheat gluten suspension liquid and the soybean milk prepared in the step S1, heating and preserving heat for 5-10 min at the temperature of 80-85 ℃, adding a coagulant, curdling with the salt concentration of 6-7 ℃, and preserving heat for 5-10 min;

s3, adding okra pulp into the product obtained in the step S2, turning, squatting after turning, cutting, wrapping with clean sterile gauze, and adjusting the pressing time to be 100-120 seconds;

s4, mixing the actinomucor elegans and the rhizopus arrhizus, inoculating the mixture on the bean curd prepared in the step S3, sealing the bean curd and fermenting the bean curd for 30 to 35 days at the temperature of 20 to 25 ℃;

s5, taking out the product obtained in the step S4, spraying saline water, and pickling for 72-108 hours;

s6, mixing the red oil, the shrimp meat powder, the dried meat floss, the chilli powder, the white spirit and the compound flavoring agent in parts by weight, subpackaging the cured bean curd obtained in the step S5 into bottles, pouring the obtained mixed flavoring onto the bottles, sealing the bottles, fermenting for 30-35 days at 20-25 ℃, and treating the mature fermented bean curd for 120-130 seconds under the microwave with the power of 400-450W.

5. The preparation method of the sauce-flavor fermented bean curd according to claim 4, wherein in the step S1, water is added to the dried soybeans and the perilla frutescens pulp in a mass ratio of 1: 8-15 to grind the perilla frutescens soybean milk, and the soybean milk is sieved by a 80-mesh sieve.

6. The method for preparing sauce-flavor fermented bean curd according to claim 4, wherein in the step S2, the mass concentration of the wheat gluten suspension is 15-25%.

7. The preparation method of sauce-flavor fermented bean curd according to claim 4, wherein in the step S2, the addition amount of the coagulant is 6-10%.

8. The preparation method of sauce-flavor fermented bean curd according to claim 4, wherein in the step S3, the time for squatting is 20-30 min.

9. The preparation method of soy sauce preserved bean curd as claimed in claim 4, wherein in the step S4, the mixing ratio of the actinomucor elegans and the rhizopus arrhizus is 1: 0.1-1.

10. The preparation method of sauce-flavor fermented bean curd according to claim 4, wherein in the step S5, the saline water is prepared by mixing edible salt and water according to a mass ratio of 1: 8-10.

Technical Field

The invention relates to the technical field of fermented bean curd foods, in particular to sauce-flavor fermented bean curd and a preparation method thereof.

Background

The fermented bean curd is a bean food processed for the second time, and the fermented bean curd is fermented by mould in the manufacturing process, so that the protein has higher digestibility and richer vitamin content. Meanwhile, the phytic acid in the soybeans is decomposed by the microorganisms, so that minerals such as iron, zinc and the like which are originally low in absorption rate in the soybeans are more easily absorbed by human bodies. In addition, as the microorganisms synthesize vitamin B which is not contained in common vegetable food, vegetarian people often eat fermented bean curd, and pernicious anemia can be prevented.

Okra is also called okra and coffee okra, commonly known as okra and radix gurglini, and is called as chili pepper by local people in the Pingxi province of China. Okra is warm in nature with origins near this today's Elite and in the tropical zone of Asia. In developed countries such as North America and Japan, fresh okra has been used as the first choice vegetable for fatigue resistance of athletes and health-care vegetable for old people, the seeds of the okra can be used as a substitute of coffee after being processed, the okra has a good refreshing effect, caffeine is not contained, and the okra has the functions of resisting heat stress, resisting fatigue and enhancing immunity.

The traditional fermented bean curd is basically a seasoning prepared by processing soybeans through certain procedures, has the effects of stimulating appetite and helping digestion, and does not have the effects of resisting fatigue, heat stress and the like.

Disclosure of Invention

The invention aims to provide sauce-flavor fermented bean curd and a preparation method thereof aiming at the problems in the prior art.

In order to achieve the purpose, the invention adopts the technical scheme that:

the sauce-flavor fermented bean curd is prepared from the following raw materials in parts by weight: 120-220 parts of soybean, 25-50 parts of red oil, 20-50 parts of shrimp meat powder, 50-120 parts of okra fruit pulp, 50-100 parts of dried meat floss, 40-60 parts of perilla meal, 50-120 parts of wheat gluten, 12-20 parts of edible salt, 8-15 parts of chilli powder, 0.5-2 parts of white spirit and 0.5-2 parts of a compound flavoring agent.

Perilla seed contains crude protein 22.5%, crude fat 38.8%, and crude fiber about 17%, and the content of omega-3 series polyunsaturated fatty acid in Perilla oil is above 60%. The perilla contains special active ingredients and nutrient ingredients, including perillaldehyde, menthone, perillyl alcohol, eugenol, superoxide dismutase (SOD), vitamins, phospholipid and the like, so that the perilla has unique health-care function, medicinal function and fragrance. At present, the main product of perilla seed processing is perilla oil, and a large amount of by-product perilla meal generated by cold pressing of the perilla oil contains 32-38% of crude protein, 10-13% of crude fat, about 16% of crude fiber and high protein content. According to the invention, a small amount of perilla meal is added into the soybean fermented bean curd, so that the perilla fermented bean curd product has unique flavor, is rich in nutrition and has a health care value.

Preferably, the compound flavoring agent comprises star anise powder, paprika powder, sodium glutamate, 5' -disodium inosinate, edible glucose and yeast extract according to the mass ratio of 1: 5-10: 0.2-0.5: 0.2-0.5: 0.5-0.8: 0.5 to 1.

Preferably, the compound flavoring agent comprises shrimp meat powder, which is prepared by boiling fresh shrimps in clear water, removing shrimp skin, drying in the sun and pulverizing into powder.

Preferably, the okra fruit pulp contains okra and mango in a weight ratio of 1:1, and the preparation method of the tea oil comprises the following steps:

(1) blanching okra in high-temperature steam at 120-150 ℃ for 20-30 seconds, wherein the high-temperature steam is obtained by heating saturated steam under the pressure of 3kg/cm & lt 2 & gt;

(2) and (2) peeling and stoning mango to obtain mango pulp, adding the okra obtained in the step (1) according to the weight ratio of 1:1, mixing and beating into slurry to obtain okra and mango pulp.

Okra is also called okra and coffee okra, commonly known as okra and radix gurglini, and is called as chili pepper by local people in the Pingxi province of China. Okra is warm in nature with origins near this today's Elite and in the tropical zone of Asia. In developed countries such as North America and Japan, fresh okra has been used as the first choice vegetable for fatigue resistance of athletes and health-care vegetable for old people, the seeds of the okra can be used as a substitute of coffee after being processed, the okra has a good refreshing effect, caffeine is not contained, and the okra has the functions of resisting heat stress, resisting fatigue and enhancing immunity.

The invention also provides a preparation method of the sauce-flavor fermented bean curd, which comprises the following steps:

s1, weighing the cleaned soybeans and the perilla meal in parts by weight, soaking the soybeans and the perilla meal, pulping the soybeans, and cooking the soybean milk for later use;

s2, adjusting the pH value of the wheat gluten suspension liquid to be neutral, uniformly mixing the wheat gluten suspension liquid and the soybean milk prepared in the step S1, heating and preserving heat for 5-10 min at the temperature of 80-85 ℃, adding a coagulant, curdling with the salt concentration of 6-7 ℃, and preserving heat for 5-10 min;

s3, adding okra pulp into the product obtained in the step S2, turning, squatting after turning, cutting, wrapping with clean sterile gauze, and adjusting the pressing time to be 100-120 seconds;

s4, mixing the actinomucor elegans and the rhizopus arrhizus, inoculating the mixture on the bean curd prepared in the step S3, sealing the bean curd and fermenting the bean curd for 30 to 35 days at the temperature of 20 to 25 ℃;

s5, taking out the product obtained in the step S4, spraying saline water, and pickling for 72-108 hours;

s6, mixing the red oil, the shrimp meat powder, the dried meat floss, the chilli powder, the white spirit and the compound flavoring agent in parts by weight, subpackaging the cured bean curd obtained in the step S5 into bottles, pouring the obtained mixed flavoring onto the bottles, sealing the bottles, fermenting for 30-35 days at 20-25 ℃, and treating the mature fermented bean curd for 120-130 seconds under the microwave with the power of 400-450W.

Preferably, in step S1, water is added into the dried soybean and perilla meal and water in a mass ratio of 1: 8-15 to grind the perilla soybean milk, and the mixture is sieved by a 80-mesh sieve.

Preferably, in step S2, the gluten suspension has a mass concentration of 15 to 25%.

Preferably, in step S2, the addition amount of the coagulant is 6 to 10%.

Preferably, in step S3, the time for squatting is 20-30 min.

Preferably, in step S4, the mixing ratio of the actinomucor elegans to the rhizopus arrhizus is 1: 0.1-1.

Preferably, in step S5, the brine is prepared by mixing edible salt and water in a mass ratio of 1: 8-10.

Compared with the prior art, the invention has the beneficial effects that:

(1) the soy sauce-flavor fermented bean curd disclosed by the invention takes soybeans, perilla meal and vital gluten as raw materials, and is supplemented with natural seasonings such as okra and mango, so that the soy sauce-flavor fermented bean curd is comprehensive in nutrition and better in taste, the okra is rich in active substances such as essential amino acid, flavone and polysaccharide, and is also rich in polyunsaturated fatty acids such as oleic acid and linoleic acid, and the proportion of the fatty acids is balanced; the mango is rich in vitamins, and can cover the green color of okra by being mixed with okra, so that the obtained okra pulp is closer to the color of soybean milk, the okra has the functions of resisting heat stress, resisting fatigue and enhancing immunity, and meanwhile, the compound flavoring agents such as the star anise powder, the paprika powder, the sodium glutamate, the 5' -disodium inosinate and the like are added, so that the fermented bean curd has a strong sauce flavor.

(2) According to the sauce-flavor fermented bean curd, the mixed bacteria of the mucor and the rhizopus are adopted for fermentation, so that the moisture freedom degree of the prepared sauce-flavor fermented bean curd is reduced compared with that of fermented bean curd fermented by adopting a single same mucor strain, the combination of moisture and macromolecular substances is firmer, and the quality and preservation of a rotten pore product are facilitated; meanwhile, the rhizopus has the advantages of high temperature resistance, high protein alcohol activity and rapid growth, so that the post-fermentation time is shortened, and the generation of aspergillus flavus is inhibited.

(3) According to the sauce-flavor fermented bean curd, the white spirit can inhibit the growth and propagation of mixed bacteria, endow the fermented bean curd with rich nutrient components and good flavor, promote the formation of the fragrance of the fermented bean curd, and inhibit the generation of white spots by treating the mature fermented bean curd with microwaves.

(4) According to the sauce-flavor fermented bean curd, in the post-fermentation pickling process, the high osmotic pressure effect of low-salt fermentation is utilized, so that salt permeates and separates out water, the blank body shrinks to be small and the tissue becomes hard, the combination of the water and macromolecular substances becomes tighter, and the quality, the content of volatile flavor and the preservation time of the fermented bean curd can be improved.

Detailed Description

In order to make the objects, technical solutions and advantages of the present invention more clearly 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; reagents, methods and apparatus used in the present invention are conventional in the art unless otherwise indicated.

The present invention is described in further detail below with reference to specific embodiments.