CN105248674A - Passion fruit fermented bean curd and preparation method thereof - Google Patents
Passion fruit fermented bean curd and preparation method thereof Download PDFInfo
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- CN105248674A CN105248674A CN201510801040.0A CN201510801040A CN105248674A CN 105248674 A CN105248674 A CN 105248674A CN 201510801040 A CN201510801040 A CN 201510801040A CN 105248674 A CN105248674 A CN 105248674A
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- passion fruit
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Abstract
The invention designs passion fruit fermented bean curd and a preparation method thereof. The passion fruit fermented bean curd is characterized by being prepared according to the following steps: adding the passion fruit juice in a certain proportion into raw material soybean milk, uniformly stirring, and then preparing a bean curd base, and meanwhile, adding the passion fruit juice in a certain proportion for soaking and fermenting in the later fermenting process. The healthcare components of the fruit and other components beneficial to human body are effectively added to the fermented bean curd. The passion fruit fermented bean curd has the specific fragrances of fermented bean curd and fruit, the taste flavor of the fermented bean curd is enhanced and the nutrition is rich.
Description
Technical field
The present invention relates to food processing field, be specifically related to the fermented bean curd preparation method adding passion fruit.
Background technology
Passion fruit originates in Nan Meizhou, also passionflower is claimed, Brazil nut, egg fruit, containing more than 60 kind of volatile compound in its original fruit juice, its soluble solid thing content is up to 10 ~ 14%, machine acid content reaches 1.5 ~ 3%, passion fruit fruit juice is with its strong fragrance, unique local flavor and abundant nutrition and take the course of its own, 165 kinds of compounds are had in its fruit juice, form peat-reek, it is a kind of collection banana, pineapple, lichee, guava, lemon, mango, smoked plum, strawberry, the pleasant fragrance of the tens of kinds of fruit such as carambola new beverage fruit, one of the most fragrant known fruit in the world, abroad be referred to as " king of fruit juice ", be described as fruit juice monosodium glutamate.Through processing, or allocate with other fruit juice as oranges and tangerines, banana, papaya, guava, significantly can must improve mouthfeel and the fragrance of these fruit syrup, the additive of fruit drink or other food can be done to promote fragrance, improve quality.
Fermented bean curd is the soy food product after fermentable effect, and by fermentable, the deficiencies such as the bitter off-flavors of soybean, the Flatulent factors contained, ANFs are overcome entirely, and digestibility and biological value have and greatly improve.Produce the multivitamins etc. such as the dulcet organic acid of multiple tool, alcohol, ester, amino acid, carrotene, the effect have invigorating the spleen, moisturize, dehumidifying, often eats and all has certain effect to preventing hypertension, artery sclerosis, rheumatism simultaneously.Therefore fermented bean curd is not merely the flavouring in people's daily life, or a kind of nutritious food.Fermented bean curd product on market is comparatively single, and passion fruit compound use together with some fruit, in fermented bean curd, is increased its fragrance and local flavor, rarely has information.
Summary of the invention
The present invention for primary raw material, provides a kind of fermented bean curd preparation method containing passion fruit fruit juice with passion fruit, soybean.
A kind of passion fruit fruit fermented bean curd and preparation method thereof, is characterized in that obtaining according to following steps processing:
(1) prepare the passion fruit fruit juice that batch mixing mashing off adds: select ripe passion fruit cleaning, peeling takes pulp, band seed pulp add stir in the warm water of its weight 2 ~ 3 times after remove seed, filter sterilization.
(2) prepare the passion fruit fruit juice that later stage fermentation adds: select ripe passion fruit, cleaning, peeling takes pulp, band seed pulp add stir in its weight 1 times of warm water after remove seed, filter sterilization.
(3) soaking soybean: select funginert soybean to be raw material, cleans, is placed on the emerge in worm water 5-8 hour of 35 DEG C, until hand is pinched without hard sense.
(4) defibrination filters: soaked soybean, according to a soybean of mass ratio two parts of water, wears into soybean milk liquid, obtain raw material soya-bean milk with beater.
(5) batch mixing mashing off: raw soya-bean milk is moved in jacketed pan and be heated to boiling, the ratio of passion fruit fruit juice prepared by the fresh passion fruit of 0.1-0.3kg is added according to the soya-bean milk of every kg bean or pea mill, passion fruit fruit juice is added in soya-bean milk together, put while stir soya-bean milk at leisure, passion fruit is fully mixed with soya-bean milk, boil to 100 DEG C fast, keep 5 minutes at 96-100 DEG C.Described passion fruit fruit juice is obtained by step (1).
(6) slurry is selected: by the coagulating agent soya-bean milk surface uniform point slurry prepared, stirring limit, limit evenly adds, and to all forming gel state, can stop.
(7) crouching brain: leave standstill 10-15 minute.
(8) squeeze: the squeezing of upper railway carriage or compartment, appropriate yellow swill of squeezing out, and be divided into blockage (4.1cm × 4.1cm × 1.6cm).
(9) prior fermentation: the fermented bean curd briquet after shaping, inoculation fermented bean curd produces zymophyte, 25-28 DEG C, 60-68 hour.To grow fimbriate bean curd base, and put into vat, layering salt adding is pickled, every ten thousand compact salt 60-65kg, pickled 3-4 days.
(10) later stage fermentation: the fruit fermented bean curd briquet of fermenting-ripening, put into container, add soup stock in container.The fruit juice that every ten thousand compact soup stock used is prepared by 80kg yellow rice wine, 15kg sugar, 10g monosodium glutamate, 16-24kg passion fruit mixes.Described passion fruit fruit juice is obtained by step (2).Soup stock liquid level exceedes fermented bean curd and is about 1cm.Sealing.Left at room temperature carries out later stage fermentation 1-2 month.
The coagulating agent that said method adopts can be gypsum, also can be glucolactone.The amount that gypsum adds adds 3kg in the soya-bean milk of every 100kg.The amount that glucolactone adds adds 1.8kg in the soya-bean milk of every 100kg.
Fermentation produced by the fermented bean curd adopted in said method can be Mucor with bacterium, or head mold
Compared with prior art, advantage of the present invention is: (1) fermented bean curd outward appearance is faint yellow, and the smell of fruits is very sweet for Bai Xiangguo, and good taste is delicious; (2) health-care components of fruit and other the composition useful to human body are effectively added in fermented bean curd.There is the peculiar fragrance of fermented bean curd and fruit, add the mouthfeel taste of fermented bean curd, abundant nutrition; (3) production technology is simple, and with short production cycle, production cost is low.
Detailed description of the invention
In order to further illustrate the present invention, illustrate with the following Examples:
Embodiment 1
Getting soya bean 100kg takes following step to make:
(1) prepare the passion fruit fruit juice that batch mixing mashing off adds: the passion fruit selecting 10kg maturation, cleaning, peeling takes pulp, band seed pulp add stir in 20-30kg warm water after remove seed, filter sterilization.
(2) prepare the passion fruit fruit juice that later stage fermentation adds: the passion fruit selecting 16kg maturation, cleaning, peeling takes pulp, band seed pulp add stir in 16kg warm water after remove seed, filter sterilization.
(2) soaking soybean: select funginert 100kg soybean to be raw material, cleans, is placed on the emerge in worm water 5-8 hour of 35 DEG C, until hand is pinched without hard sense.
(3) defibrination filters: soaked soybean, adds 200kg water, wear into soybean milk liquid with beater, obtains raw material soya-bean milk.
(4) batch mixing mashing off: raw soya-bean milk is moved in jacketed pan and be heated to boiling, passion fruit fruit juice is added in soya-bean milk together, puts and stir soya-bean milk at leisure, passion fruit is fully mixed with soya-bean milk, boil to 100 DEG C fast, keep 5 minutes at 96-100 DEG C.Described passion fruit fruit juice is obtained by step (1).
(5) slurry is selected: by the coagulating agent soya-bean milk surface uniform point slurry prepared, stirring limit, limit evenly adds, and to all forming gel state, can stop.
(6) crouching brain: leave standstill 10-15 minute.
(7) squeeze: the squeezing of upper railway carriage or compartment, appropriate yellow swill of squeezing out, and be divided into blockage (4.1cm × 4.1cm × 1.6cm).
(8) prior fermentation: the fermented bean curd briquet after shaping, inoculation fermented bean curd produces zymophyte, 25-28 DEG C, 60-68 hour.To grow fimbriate bean curd base, and put into vat, layering salt adding is pickled, every ten thousand compact salt 60-65kg, pickled 3-4 days.
(9) later stage fermentation: the fruit fermented bean curd briquet of fermenting-ripening, put into container, add soup stock in container.The fruit juice that every ten thousand compact soup stock used is prepared by 80kg yellow rice wine, 15kg sugar, 10g monosodium glutamate, 16kg passion fruit mixes.Described passion fruit fruit juice is obtained by step (2).Soup stock liquid level exceedes fermented bean curd and is about 1cm.Sealing.Left at room temperature carries out later stage fermentation 1-2 month.
Claims (3)
1. passion fruit fruit fermented bean curd and preparation method thereof, is characterized in that obtaining according to following steps processing:
(1) prepare the passion fruit fruit juice that batch mixing mashing off adds: select ripe passion fruit cleaning, peeling takes pulp, band seed pulp add stir in the warm water of its weight 2 ~ 3 times after remove seed, filter sterilization.
(2) prepare the passion fruit fruit juice that later stage fermentation adds: select ripe passion fruit, cleaning, peeling takes pulp, band seed pulp add stir in its weight 1 times of warm water after remove seed, filter sterilization.
(3) soaking soybean: select funginert soybean to be raw material, cleans, is placed on the emerge in worm water 5-8 hour of 35 DEG C, until hand is pinched without hard sense.
(4) defibrination filters: soaked soybean, according to a soybean of mass ratio two parts of water, wears into soybean milk liquid, obtain raw material soya-bean milk with beater.
(5) batch mixing mashing off: raw soya-bean milk is moved in jacketed pan and be heated to boiling, add passion fruit fruit juice according to certain ratio, add and stir soya-bean milk at leisure, Passion Fruit Juice is fully mixed with soya-bean milk, boil to 100 DEG C fast, keep 5 minutes at 96-100 DEG C.Described passion fruit fruit juice is obtained by step (1).
(6) slurry is selected: by the coagulating agent soya-bean milk surface uniform point slurry prepared, stirring limit, limit evenly adds, and to all forming gel state, can stop.
(7) crouching brain: leave standstill 10-15 minute.
(8) squeeze: the squeezing of upper railway carriage or compartment, appropriate yellow swill of squeezing out, and be divided into blockage (4.1cm × 4.1cm × 1.6cm).
(9) prior fermentation: the fermented bean curd briquet after shaping, inoculation fermented bean curd produces zymophyte, 25-28 DEG C, 60-68 hour.To grow fimbriate bean curd base, and put into vat, layering salt adding is pickled, every ten thousand compact salt 60-65kg, pickled 3-4 days.
(10) later stage fermentation: the fruit fermented bean curd briquet of fermenting-ripening, put into container, add soup stock in container.Every ten thousand compact soup stock used is mixed by 80kg yellow rice wine, 15kg sugar, 10g monosodium glutamate and a certain proportion of passion fruit fruit juice.Described passion fruit fruit juice is obtained by step (2).Soup stock liquid level exceedes fermented bean curd and is about 1cm.Sealing.Left at room temperature carries out later stage fermentation 1-2 month.
2. passion fruit fruit fermented bean curd according to claim 1 and preparation method thereof, is characterized in that: in wherein said step (5), the soya-bean milk of every kg bean or pea mill adds passion fruit fruit juice prepared by the fresh passion fruit of 0.1-0.3kg.
3. passion fruit fruit fermented bean curd according to claim 1 and preparation method thereof, is characterized in that: in wherein said step (10), every 1kg yellow rice wine adds passion fruit fruit juice prepared by the fresh passion fruit of 0.2-0.3kg.
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| CN201510801040.0A CN105248674A (en) | 2015-11-20 | 2015-11-20 | Passion fruit fermented bean curd and preparation method thereof |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106234630A (en) * | 2016-09-09 | 2016-12-21 | 安徽宝恒农业有限公司 | A kind of Milan local flavor Semen Cajani fermented bean curd |
| CN106417651A (en) * | 2016-09-27 | 2017-02-22 | 北京京酿调味品有限公司 | Mulberry fermented bean curd and production process thereof |
| CN108935733A (en) * | 2018-05-30 | 2018-12-07 | 余庆县农家人绿色食品开发有限公司 | A kind of green pepper mold bean curd and preparation method thereof |
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| CN103444909A (en) * | 2013-09-30 | 2013-12-18 | 于学舟 | Preparation method of beancurd jelly containing passion fruit and lemon |
| CN104012668A (en) * | 2014-07-02 | 2014-09-03 | 绍兴百年王万泰食品有限公司 | Fermented tofu preparation process |
| CN104351355A (en) * | 2014-11-25 | 2015-02-18 | 吉林工商学院 | Preparation method of fermented bean curd with purple perilla flavor |
| CN104381468A (en) * | 2014-11-11 | 2015-03-04 | 钟敏能 | Production method of passion fruit bean curd |
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2015
- 2015-11-20 CN CN201510801040.0A patent/CN105248674A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103444909A (en) * | 2013-09-30 | 2013-12-18 | 于学舟 | Preparation method of beancurd jelly containing passion fruit and lemon |
| CN104012668A (en) * | 2014-07-02 | 2014-09-03 | 绍兴百年王万泰食品有限公司 | Fermented tofu preparation process |
| CN104381468A (en) * | 2014-11-11 | 2015-03-04 | 钟敏能 | Production method of passion fruit bean curd |
| CN104351355A (en) * | 2014-11-25 | 2015-02-18 | 吉林工商学院 | Preparation method of fermented bean curd with purple perilla flavor |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106234630A (en) * | 2016-09-09 | 2016-12-21 | 安徽宝恒农业有限公司 | A kind of Milan local flavor Semen Cajani fermented bean curd |
| CN106490182A (en) * | 2016-09-09 | 2017-03-15 | 安徽宝恒农业有限公司 | A kind of Milan local flavor pigeonpea fermented bean curd with health-care efficacy |
| CN106417651A (en) * | 2016-09-27 | 2017-02-22 | 北京京酿调味品有限公司 | Mulberry fermented bean curd and production process thereof |
| CN108935733A (en) * | 2018-05-30 | 2018-12-07 | 余庆县农家人绿色食品开发有限公司 | A kind of green pepper mold bean curd and preparation method thereof |
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