CN102578269B - Health-care fermented bean curd containing Chinese herbal medicine formula and production process thereof - Google Patents

Abstract

The invention discloses a health-care fermented bean curd containing Chinese herbal medicine formula and a production process thereof. The health-care fermented bean curd contains Chinese herbal medicine, spices and auxiliary materials. The production process of the health-care fermented bean curd comprises the following steps: pre-fermentation - preparation of bean curd embryos - strain selection - test tube strain culture - Karl (Kerr) flask expanded strain culture - strain suspension preparation - inoculation - culture - pickling embryos - post-fermentation - preparation of marinade soup - filling and storage in jars. The product is not added with any pigment, various additives and chemical, mineral and other ingredients in the production process, and is purely naturally fermented. The product is red or brown in color, delicate in taste, fresh and fragrant, and is one of the healthy green foods for treating and preventing diseases.

Description

Health-care fermented bean curd containing Chinese herbal medicine formula and its production process

technical field

The invention relates to a health-care fermented bean curd containing a formula of Chinese herbal medicine and a production process thereof.

Background technique

Fermented bean curd is also called fermented bean curd. It has delicious taste, unique flavor, fine texture and rich nutrition. It is one of the famous traditional soybean products in my country. It has a history of more than 1,000 years. In ancient books, there are common records of sauced bean curd, fermented bean curd, and white bean curd. In the early Qing Dynasty, the production method of green bean curd (stinky tofu) was created, forming various fermented bean curd products with unique flavors.

The traditional production of fermented bean curd adopts natural fermentation, relying on the mucormycetes left in the air and cages to grow and reproduce on the tofu base. Generally, it takes about 7 days to ferment in the early stage, and it needs to be extended to about 20 days in cold weather. Since the optimum temperature for the growth of mucormycetes is about 15°C, the growth of mucormycetes is extremely slow when the weather is hot, so the production is subject to seasonal restrictions, so the general traditional production starts in Lidong and ends in Lixia.

As we all know, the "pre-fermentation" and "post-fermentation" of fermented bean curd are indispensable in the processing process, and they are also the key elements that determine the quality of health-care fermented bean curd, delicious and fresh. The key link. To make creative improvements, it is necessary to start with the procedures of "pre-fermentation" and "post-fermentation", which play a key role in the production of health-care fermented bean curd. How to improve "pre-fermentation" and "post-fermentation" is even explored in the present invention.

Today, with the development of modern civilization, diseases of modern civilization have quietly penetrated into the population. Sub-healthy chronic diseases have become an important cause of endangering people's health recognized around the world. How to eliminate such diseases is also a permanent topic in the medical field. How can we integrate the traditional Chinese herbal formulas for the treatment and prevention of various chronic diseases and sub-health diseases into the health-care fermented bean curd, so that people can absorb the ingredients of Chinese herbal medicines while eating fermented bean curd, so that eating, treatment and prevention can kill two birds with one stone. Therefore, we can improve the nutritional value and health quality of fermented bean curd by improving the pre-fermentation and post-fermentation of fermented bean curd. How to integrate concepts such as health and green health care into fermented bean curd, this is the core issue that the present invention will discuss.

Contents of the invention

The technical problem to be solved by the present invention is to provide a health-care fermented bean curd containing Chinese herbal medicine formula. In the production process, no pigments, various additives and chemical minerals are added. It is purely natural fermentation, and has the health care function of treating and preventing diseases. Authentic.

The present invention adopts the following technical scheme: a health-care fermented bean curd containing a herbal formula and its production process, the health-care fermented bean curd contains Chinese herbal medicines, spices and auxiliary materials, and the composition and weight ratio of the Chinese herbal medicines are: 40 parts of wild plants , 45 parts of golden cherry, 45 parts of Prunella vulgaris, 40 parts of attached sheet, 45 parts of epimedium, 50 parts of mulberry branch, 40 parts of cassia, 40 parts of mulberry; the above Chinese herbal medicines are combined to form a treatment, prevention Chinese herbal formula for the efficacy of hypertensive diseases;

The proportioning of the spice components and parts by weight is: 40 parts of white fungus, 45 parts of herb, 40 parts of fragrant leaves, 40 parts of grass fruit, 40 parts of ginger, 40 parts of onion, 55 parts of pepper, 60 parts of dried red wild pepper 45 parts and peppercorns;

The proportioning of the auxiliary material components and parts by weight is: 100 parts of tomato sauce, 100 parts of carrot sauce, 40 parts of white wine, 50 parts of chili oil, and 100 parts of white sugar;

The method of adding the Chinese herbal medicines, spices and auxiliary materials to the fermented bean curd is to add the Chinese herbal medicines, spices and auxiliary materials to the stewed soup solution used to make the "post-fermentation" fermented bean curd. The preparation steps of the "post-fermentation" stewed soup as follows:

Step 1: Pour 30 servings of cooking oil into the pot. After the oil is heated, add Chinese herbal medicines and spices and stir-fry repeatedly. After roasting and drying until the fragrance of Chinese herbal medicine comes out, quickly crush it while it is hot, and grind it into powder ready for use;

The second step: the production of sugar juice: pour 30 parts of edible oil into the pot, heat it with a small fire, put in 100 parts of white sugar, and keep stirring. Bring to a boil, melt the syrup, add tomato paste, carrot paste, chili oil, and white wine, then add the Chinese herbal medicine and spice powder prepared in the first step, and then simmer for 40 minutes on low heat until the stewed soup turns light red and has a delicate fragrance After thickening with soybean starch until the marinated soup becomes thick, it becomes silky when scooped up with a spoon. The marinated soup is made and cooled for later use.

Another technical problem to be solved by the present invention is to provide a health-care fermented bean curd containing Chinese herbal medicine formula and its production process. Its production process does not add any pigments, various additives and chemical minerals. It is purely natural fermentation, and has the health care effect of treating and preventing diseases. Authentic.

The present invention adopts the following technical scheme: it includes the following steps: pre-fermentation-making of bean curd embryo-strain selection-test tube strain cultivation-car (gram) bottle expansion strain cultivation-strain suspension preparation-inoculation-cultivation- Pickled embryos - post-fermentation - making of marinated soup - storage in jars;

The bacterial species is selected as the medicinal fungus fresh ganoderma lucidum, and the test tube bacterial species is extracted under the operation of a sterile room through the procedures of tissue separation and spore separation;

The step of filling the altar is as follows: first take out the marinated base in the altar, rub off the sticky block, put it into a dry altar, pour in the boiled marinade soup layer by layer until the altar is full, and then Seal the mouth of the altar for post-fermentation storage.

The health-care fermented bean curd containing Chinese herbal medicine formula and its production process do not add any pigments, various additives, chemical minerals and the like. Integrating the traditional Chinese herbal medicine formula into the production of the fermented marinated soup in the later stage, it has the health care function of treating and preventing diseases. The invention adopts fresh Ganoderma lucidum, a fungus separated from tissues and spores. Since the optimum temperature for the growth of fungi is 28-30°C, it can also grow in high temperature seasons, which not only breaks the limitation of seasonal production, but also shortens the growth and reproduction period of the fungi on the tofu base from 7 days to about 48 hours. In hot weather, the room temperature is high, and the fermentation time in the early stage is shortened. The fungus grows vigorously on the tofu base, and the mycelium is not only uniform but also dense. It can also reduce the threat of bacterial contamination in high temperature seasons and ensure normal production.

Detailed ways

    In order to further understand the characteristics, technical means and specific objectives and functions of the present invention, the present invention will be described in detail below with specific implementation modes.

A health-care fermented bean curd containing a herbal medicine formula and its production process. The health-care fermented bean curd contains Chinese herbal medicines, spices and auxiliary materials. The proportions of the Chinese herbal medicine components and parts by weight are: 40 parts of wild plants, 45 parts of Rosa japonica, 45 parts of Prunella vulgaris, 40 parts of Fupian, 45 parts of Epimedium, 50 parts of Mori, 40 parts of Cassia, and 40 parts of Sangjishen; the above Chinese herbal medicines are combined to form a Chinese herbal formula for the treatment and prevention of hypertension ;

The proportioning of the spice components and parts by weight is: 40 parts of white fungus, 45 parts of herb, 40 parts of fragrant leaves, 40 parts of grass fruit, 40 parts of ginger, 40 parts of onion, 55 parts of pepper, 60 parts of dried red wild pepper 45 parts and peppercorns;

The proportioning of the auxiliary material components and parts by weight is: 100 parts of tomato sauce, 100 parts of carrot sauce, 40 parts of white wine, 50 parts of chili oil, and 100 parts of white sugar;

The method of adding the Chinese herbal medicines, spices and auxiliary materials to the fermented bean curd is to add the Chinese herbal medicines, spices and auxiliary materials to the stewed soup solution used to make the "post-fermentation" fermented bean curd. The preparation steps of the "post-fermentation" stewed soup as follows:

Step 1: Pour 30 servings of cooking oil into the pot. After the oil is heated, add Chinese herbal medicines and spices and stir-fry repeatedly. After roasting and drying until the fragrance of Chinese herbal medicine comes out, quickly crush it while it is hot, and grind it into powder ready for use;

The second step: the production of sugar juice: pour 30 parts of edible oil into the pot, heat it with a small fire, put in 100 parts of white sugar, and keep stirring. Bring to a boil, melt the syrup, add tomato paste, carrot paste, chili oil, and white wine, then add the Chinese herbal medicine and spice powder prepared in the first step, and then simmer for 40 minutes on low heat until the stewed soup turns light red and has a delicate fragrance After thickening with soybean starch until the marinated soup becomes thick, it becomes silky when scooped up with a spoon. The marinated soup is made and cooled for later use.

The health-care fermented bean curd contains Chinese herbal medicines, spices and auxiliary materials; the processing of the health-care fermented bean curd includes "pre-fermentation" and "post-fermentation". "Pre-fermentation" is to cultivate fresh Ganoderma lucidum, a medicinal fungus, on the tofu base. The mycelia grow and multiply on the surface of the tofu base to form a tough and delicate film. Pickled, made of marinated soup, and then stored in jars until mature. The production process of health-care fermented bean curd includes the following steps: pre-fermentation - production of bean curd embryo - strain selection - test tube strain culture - card (gram) bottle expansion strain culture - strain suspension preparation - inoculation - cultivation - pickled embryo - Late fermentation - making of marinated soup - storage in jars;

1. Key points of production

1. The production of tofu embryo

The production of tofu embryos is as follows: the applicant has applied for a patent, the patent number ZL 2008 1 0028462.9, and the production process of the name "a kind of tofu containing Chinese herbal medicine" is the same. Different Chinese herbal formulas have different curative and preventive effects.

2. Strain selection

The traditional production of fermented bean curd adopts natural fermentation, relying on the mucormycetes left in the air and cages to grow and reproduce on the tofu base. Generally, it takes about 7 days to ferment in the early stage, and it needs to be extended to about 20 days in cold weather. Since the optimum temperature for the growth of mucormycetes is about 15°C, the growth of mucormycetes is extremely slow when the weather is hot, so the production is subject to seasonal restrictions, so the general old-fashioned production starts in Lidong and ends in Lixia. The invention adopts fresh Ganoderma lucidum as a medicinal fungus, and the fungus is separated from tissues and spores. Since the optimum temperature for the growth of fungi is 28-30°C, it can also grow in high temperature seasons, which not only breaks the limitation of seasonal production, but also shortens the growth and reproduction period of the fungi on the tofu base from 7 days to about 48 hours. In hot weather, the room temperature is high, and the fermentation time in the early stage is shortened. The fungus grows vigorously on the tofu base, and the mycelium is not only uniform but also dense. It can also reduce the threat of bacterial contamination in high temperature seasons and ensure normal production.

3. Test tube culture

Medium: 100 ml of 7-8 Baume degree maltose solution, 1.5% peptone, 2-3% agar, pH 5.6.

After the culture medium is melted, put it into a test tube (21×180 mm) about 10 mm while it is hot, plug it with a cotton plug, wrap it with oil paper, and keep it at a pressure of 98.07 kPa (1 kg/cm2) for 30 minutes. After bacteria, place it in a 28-30°C incubator for blank culture for 2-3 days, and check whether there are any bacteria. If there are no bacteria, you can enter the aseptic operation room for inoculation. After inoculation, put it in a 28-30°C incubator. After 48 hours of cultivation, the surface of the medium is covered with pure white mycelium, and put it in a cool place or in an incubator. spare.

4. Card (gram) bottle expansion of bacterial culture

Add 100 grams of fresh dried bean dregs to 140 grams of water as a medium (the amount of water will increase or decrease depending on the quality of fresh dried bean dregs and changes in climate). Mix the fresh dried bean dregs and water thoroughly in proportion, then take a few clean cartridges, fill each bottle with about 40-50 grams of the mixture (about 20 grams of dried bean dregs), stuff them with cotton plugs, wrap them with oil paper, and put them in high pressure In a sterilizing pot, maintain a pressure of 98.07 kPa for 30 minutes, gently break the clumps in the bottle with your hands while it is hot, cool to room temperature, and inoculate in a sterile room or a sterile cabinet. Each test tube bacteria can be connected to 10-20 bottles of Card (gram) bottle, after shaking well, put it in a 28-30 ℃ incubator, and cultivate it for two days. The excellent strain is white, the hyphae are tight and powerful, and the whole bottle is covered with flora. Open the tampon and smell it with your nose. It has a clear fragrance and no foul smell. After one week of storage, no other bacteria should be found (included in the small white circle at the bottom of the bottle) and then placed in a cool place or an incubator for later use;

5. Preparation of the culture suspension

Inoculation is an important part of pre-fermentation. First of all, choose a good card (gram) bottle seed. In winter, each bottle of strains is 750-1000 ml of cold boiled water, and it is appropriately reduced in hot weather. For every 100 kilograms of bean curd base, use one bottle of Ka (gram) bottle seeds, and double the amount in hot weather. After fully shaken, use gauze to filter out the medium to prevent fresh and dried bean dregs from falling into the inoculum and affect the spraying of bacteria. The filtered suspension (required to be fresh) can be used for inoculation.

6. inoculation

The equipment used in the early stage of fermentation is a steamer or a bamboo chassis with a wooden frame. Cut the tofu blanks (4.1×4.1×1.6 cm) into the frame, place them upright on the sides, arrange them evenly, leave a space around each piece, and spray the suspension with a spray gun to inoculate it. If there is no spray gun equipment, it can be replaced by a spray gun.

7. nourish

The time required for cultivation is related to room temperature, product temperature, water content, inoculum size, and the conditions of loading and stacking cages. The temperature is high, the amount of inoculation is large, and the growth is fast. In spring and autumn, the room temperature is generally around 20°C. The tofu base will start to grow about 14 hours after inoculation, and it will fully grow by about 22 hours. At this time, it needs to turn the cage once. The function of turning over the cage is firstly to adjust the temperature difference between the upper and lower sides, secondly to prevent the product temperature in some cages from being too high and affect the quality, and thirdly to supplement oxygen so that the ganoderma fungus can reproduce normally. After 28 hours, most of the mycelium has matured and needs to be turned over for the second time. In about 32 hours, the flowers can be torn apart and dried to make them age. Drying the flowers should be carried out under the condition that the strains are fully grown. Too early will affect the growth and reproduction of the strains, and too late will affect the quality due to temperature rise.

8. pickled germ

The pre-fermented bean curd base is covered with white mycelium, and then dried, on the one hand, the mycelium is aged and the action of the enzyme is enhanced, on the other hand, it is cooled rapidly and the moldy gas in the fermentation process is released.

There are two types of pickled base: jar pickled and basket pickled. Vat pickling is to separate the mycelia that are attached to each other, knock down the hair, and prepare to enter the vat. Lay a circular wooden board 18-20 cm away from the inner bottom of the big tank, with a hole about 15 cm in diameter in the middle, and place the fermented bean curd base upright in a circular shape on the wooden board. It should be noted that the edge of the knife should be close to the side, not facing down, so as to prevent the deformation of the finished product. The edge of the knife refers to the side that does not grow mycelia in the steamer. Then add salt in layers: for every 10,000 pieces (4.1×4.1×1.6 cm) of tofu embryos, use 30 catties of salt in spring and autumn, 20 catties of salt in winter, and 10 catties of salt in summer. The pickle time is about 4 days in winter, about 3 days in spring and autumn, and about 2 days in summer.

9. Post-fermentation

The method of adding the Chinese herbal medicines, spices and auxiliary materials to the fermented bean curd is to add the Chinese herbal medicines, spices and auxiliary materials to the marinade soup solution used to make the fermented bean curd "post-fermentation";

The preparation steps of the fermented bean curd "post-fermentation" marinade soup are as follows:

Step 1: Pour 30 servings of cooking oil into the pot. After the oil is heated, add Chinese herbal medicines and spices and stir-fry repeatedly. After roasting and drying until the fragrance of Chinese herbal medicine comes out, quickly crush it while it is hot, and grind it into powder ready for use;

Step 2: Making soup: Pour 30 parts of edible oil into the pot, heat it with low heat, add 100 parts of white sugar, and keep stirring. Boil, put in tomato sauce, carrot sauce, chili oil, and white wine after the syrup melts, and then put in the Chinese herbal medicine and spice powder prepared in the first step to cook; when the marinated soup turns red and has a clear fragrance, thicken it with soybean starch until it is marinated The soup becomes thick and becomes silky when scooped up with a spoon. The marinated soup is made and cooled for later use.

10. Storage in altars

The marinade soup is the key to the late fermentation, fragrance and taste of fermented bean curd. First take out the marinated base in the altar, rub off the sticky block, put it into a dry altar, pour the prepared brine soup in layers until the altar is full, seal the mouth of the altar for post-fermentation storage.

The health-care fermented bean curd containing Chinese herbal medicine formula and its technology do not add any pigments, various additives, chemical substances and the like. Integrating the traditional Chinese herbal formula into the production of fermented marinated soup in the later stage, it has the functions of treating, preventing diseases and maintaining health. The invention adopts fresh Ganoderma lucidum, a fungus separated from tissues and spores. Since the optimum temperature for the growth of fungi is 28-30°C, it can also grow in high temperature seasons, which not only breaks the limitation of seasonal production, but also shortens the growth and reproduction period of the fungi on the tofu base from 7 days to about 48 hours. In hot weather, the room temperature is high, and the fermentation time in the early stage is shortened. The fungus grows vigorously on the tofu base, and the mycelium is not only uniform but also dense. It can also reduce the threat of bacterial contamination in high temperature seasons and ensure normal production.

The purpose of this invention is to develop a health-care fermented bean curd containing Chinese herbal medicine formula for the purpose of human health and mission-oriented enterprise transformation and upgrading. The product does not add any pigments, various additives, chemical minerals and other ingredients in the process of processing. , is purely natural fermentation, and has the health care function of treating and preventing diseases.

Experimental basis: 5 patients with high blood pressure were given the health-care fermented bean curd every day. After 15 days, the symptoms of limb numbness, dizziness, and high blood pressure were relieved. After one month, the symptoms of high blood pressure gradually disappeared, and the blood pressure returned to normal. After several months of dietary observation, there is no obvious recurrence symptom. Therefore, the health-care fermented bean curd has the effect of treating and preventing hypertension.

Of course, the present invention discloses the idea of combining Chinese herbal medicine and bean products, and the key point is how to add the traditional Chinese herbal medicine formula to fermented bean curd, so that eating, treating and preventing various diseases can kill two birds with one stone. As for the components and parts by weight that constitute the Chinese herbal medicine formula, corresponding adjustments can be made according to product needs.

The above examples are only used to illustrate the present invention for convenience, and are not intended to limit the invention in any form. Anyone with ordinary knowledge in the technical field, if within the scope of the technical characteristics of the present invention, use this Equivalent embodiments with partial changes or modifications made in the technical content suggested by the invention, and without departing from the technical features of the present invention, all still fall within the scope of the technical features of the present invention.

Claims (2)

1. health-care fermented bean curd that contains Chinese herbal medicine formula, it is characterized in that: contain Chinese herbal medicine, spices and auxiliary material in the described health-care fermented bean curd, described Chinese herbal medicine component and parts by weight proportioning are: 40 parts, 45 parts of the fruits of Cherokee rose, 45 parts of selfheals, 40 parts of tags, 45 parts of barrenwort, 50 parts of ramulus moris, 40 parts of Cassia occidentalis, 40 parts of parasitic loranthus are planted in the mountain;

Described spices component and parts by weight proportioning are: 45 parts in 40 parts of white bacterium, 45 parts of Lysimachia sikokianas, 40 parts of spiceleafs, 40 parts of tsaokos, 40 parts in ginger, 40 parts of onions, 55 parts in pepper, 60 parts of extra dry red wine rod chillis and Chinese prickly ash;

Described auxiliary material component and parts by weight proportioning are; 100 parts of catsup, 100 parts in carrot sauce, 40 parts of liquor, 50 parts of chilli oils, 100 parts of white sugar;

The method that described Chinese herbal medicine, spices and auxiliary material join in the fermented bean curd is that Chinese herbal medicine, spices and auxiliary material are joined for the halogen material soup solution of making fermented bean curd " later stage fermentation ", and the making step of described fermented bean curd " later stage fermentation " halogen material soup is as follows:

The first step: in pot, go up 30 portions of edible oils, after rusting heat, add Chinese herbal medicine, spices and repeatedly stir stir-fry, through roasting dried, have the Chinese herbal medicine fragrant after, pulverize while hot rapidly, be milled to powdery stand-by;

Second step: the making of syrup: in pot, go up 30 portions of edible oils, to drop into 100 parts of white sugar after the little baked wheaten cake heat, ceaselessly stir, treat to pour into rapidly when white sugar dissolves into red syrup 500 parts of cold water, boiled with big fire, after melting, throws in syrup catsup, carrot sauce, chilli oil, liquor, drop into again Chinese herbal medicine, spices powder that the first step is made, boil 40 minutes with little fire again, treat halogen material soup pinken, have the Chinese herbal medicine fragrant after, with soya bean starch thicken soup until halogen material soup becomes thick shape, ladle out time-out with spoon and become thread, halogen material soup is made, and is stand-by after the cooling.

2. a kind of health-care fermented bean curd that contains Chinese herbal medicine formula as claimed in claim 1, its preparation method includes following steps: the making of prior fermentation-bean curd embryo-bacterial classification selection-test tube strains cultivation-Carlsberg's flask enlarges the making that bacterial classification cultivations-bacterial classification suspension prepares-inoculate-cultivate-salt down embryo-later stage fermentation-halogen material soup-dress altar and preserves;

Described bacterial classification is chosen as the fresh glossy ganoderma of medicinal fungus, extracts test tube strains by the program of tissue separation and spore separation under aseptic in-house operation;

Described dress altar step is: first the base that salts down in the altar is taken out, the briquet of adhesion is rubbed with the hands opened, pack in the dry altar, layering is poured the halogen material soup that has boiled into and is filled to full altar, and rear sealing altar mouth carries out the later stage fermentation storage.