CN113142492B - Production process of fermented bean curd and fermented bean curd powder - Google Patents

Abstract

The application relates to a production process of fermented bean curd and fermented bean curd powder, and the production process of the fermented bean curd comprises the following steps of S1: inoculating mixed strains containing actinomucor elegans and rhizopus oligosporus on the bean curd embryo, and performing early-stage fermentation; s2: after the early fermentation is finished, standing for 24-48h at 10-12 ℃ and 45-60% of humidity, then standing for 6-24h at 28-31 ℃ and 80-95% of humidity, circulating for 2-3 times, and performing hair pinching on the soybean curd embryo; s3: pickling; s4: soaking the bean curd embryo obtained in S3 in soup, and fermenting at 22-30 deg.C for 30-45 days. The method has the effects of improving the flavor, aroma and quality of the fermented bean curd and ensuring that the fermented bean curd has better production benefits. A fermented bean curd powder prepared by the production process of fermented bean curd according to any one of claims 1 to 7 comprises the following raw materials in parts by weight: 90-110 parts of preserved beancurd blocks, 5-10 parts of seasonings, 2-15 parts of oil materials and 10-30 parts of spices. The method has the effect of improving the flavor and aroma of the preserved beancurd powder.

Description

A kind of production process of fermented bean curd and fermented bean curd powder

technical field

The application relates to the field of condiment processing, in particular to a production process of fermented bean curd and fermented bean curd powder.

Background technique

fermented bean curd is a cheese-shaped block product made of tofu by adding salt and wine, growing mold, pickling embryos, and fermenting it. It is loved by people as a side food.

Fermented fermented bean curd is made from soybeans as the main raw material, and is made through the processes of soaking, grinding soybeans, boiling, making blanks, pre-fermenting, plucking, and post-fermenting, and then sealed and fermented. The main components of beans are protein, fat and carbohydrates, etc. The early fermentation is mainly the process of growth and reproduction of Mucor radiatae inoculated with tofu embryos; pickled embryos and salt can release the enzymes in the mold mycelium; the later fermentation is mainly It is a process in which the proteins in the tofu embryo are decomposed into peptides and amino acids through complex biochemical reactions using a variety of enzymes secreted by Mucor radiatae combined with salt and wine.

In the late-fermented soup, the higher the alcohol content or the higher the salinity, the more obvious the inhibition of the protease action, and the longer the maturity period of the rot pores, but the decrease of the salinity will increase the white spot rate of the mature fermented bean curd; fermentation The closer the temperature is to the optimal temperature of the main fermentation systems such as protease, the faster the hydrolysis rate and the shorter the post-fermentation time; but accelerating the hydrolysis rate of the fermented substances, the flavor of fermented bean curd will be lacking, so how to improve the flavor, aroma and quality of fermented bean curd? And make it have better production efficiency, it is worthy of further study.

SUMMARY OF THE INVENTION

In order to improve the flavor, aroma and quality of fermented bean curd and make it have better production benefits, the present application provides a production process of fermented bean curd and fermented bean curd powder.

First aspect, the application provides a kind of production technology of fermented bean curd, adopts following technical scheme:

A production process of fermented bean curd, comprising the following steps,

S1: Inoculate a mixed strain containing Mucor radiatae and Rhizopus oligospora on the tofu embryos for pre-fermentation;

S2: After the pre-fermentation is over, place it at 10-12°C and humidity 45-60% for 24-48h, then place it at 28-31°C and humidity 80-95% for 6-24h, and cycle 2-3 times. Embryos are tufted;

S3: the bean curd embryos obtained in S2 are cured for 2-6 days by layering and salting, and the amount of salt is 10-12wt% of the weight of the bean curd embryos, then rinse the tofu embryos with 3-5wt% salt water, and place the tofu embryos for 20 -30h;

S4: Just submerge the tofu embryo obtained in S3 into the soup, and ferment it for 30-45 days at 22-30°C.

By adopting the above technical solution, it is placed under the conditions of 10-12°C and humidity of 45-60% for 24-48h, which is a low-temperature environment, and placed at 28-31°C and humidity of 80-95% for 6-24h, which is a high-temperature environment and a low-temperature environment. The environment and a high temperature environment are a cycle; after the early fermentation, under the alternating low temperature and high temperature environment, the mycelium produced by the mixed strains can penetrate a certain amount into the tofu embryo to a certain depth, so that the inside and outside of the tofu embryo are evenly distributed. With a certain content of protease, in the later fermentation process, the hydrolysis rate of internal and external proteins in the tofu embryo is relatively consistent, and the tofu embryo can be fermented quickly into fermented bean curd with high consistency of internal and external softness, which has better production efficiency and improves the bean curd. flavor, aroma and quality.

Optionally, the conditions of the pre-fermentation are a fermentation temperature of 21-28° C., a fermentation time of 26-30 hours, and an air humidity control of 60-90%.

By adopting the above technical solution, under this condition, the mixed strains can make Mucor radiatae and Rhizopus oligospora grow better, cover the tofu embryo with mycelium, form a soft, dense and tough film and accumulate a large amount of Protease helps to improve the flavor and aroma of fermented bean curd.

Optionally, the mixed strains include Mucor radioides and Rhizopus oligosporum with a spore number ratio of 1:(0.2-0.4).

By adopting the above technical scheme, under the ratio and selection of the strain, the mycelium produced by the bacteria can penetrate into the tofu embryo to a certain depth, the hydrolysis speed of the internal and external proteins in the tofu embryo is relatively consistent, and the tofu embryo can be fermented faster It is fermented bean curd with high consistency of internal and external softness.

Optionally, the mixed bacterial species comprises the following preparation steps: the mixed bacterial species is diluted with distilled water to a spore count of 1 × 10 ⁷ -1 × 10 ⁸ /ml, and the inoculation amount of the mixed bacterial species is 4-8wt of the weight of the tofu embryo. %.

By adopting the above technical scheme, under the concentration and inoculation amount, the amount of inoculated bacteria is more conducive to the fermentation of tofu embryos.

Optionally, the soup contains the following components: 4-7wt% of salt, 12.5-13.5wt% of alcohol, 0.3-0.8wt% of antioxidant, and 5-8ml/L of glacial acetic acid is included in the soup.

By adopting the above technical solution, through the combination of a certain content of antioxidants, glacial acetic acid, alcohol and salt, it can effectively inhibit the excessive increase of amino acid content, effectively inhibit the appearance of vitiligo, and at the same time, it can be carried out at a lower salinity. Post-fermentation, and has a faster fermentation speed.

Optionally, the antioxidant is one or more of soybean isoflavones and tea polyphenols.

By adopting the above technical solution, soybean isoflavones and tea polyphenols are natural antioxidants, which can effectively inhibit the appearance of vitiligo.

Optionally, the soup material includes the following preparation steps:

A1: Steam the flour and let it cool, then add 1-1.3L of room temperature water and 1-3g of yeast per 100g of flour, ferment at 20-28°C for 30-60min, the water is red yeast rice water, and the red yeast rice water includes the following preparation steps : Crush red yeast rice to get red yeast rice flour, then put 1000-1200g of water per 50g of red yeast rice flour, boil, continue to cook on low heat for 5 minutes, filter to remove slag, and get red yeast water;

A2: Add salt, wine, antioxidants, and glacial acetic acid to the fermentation liquid obtained in step A1, and stir evenly. The wine can be one or more of yellow rice wine and white wine.

Second aspect, the application provides a kind of fermented bean curd powder, adopts following technical scheme:

A kind of fermented bean curd powder, which is obtained by the production process of any one of claims 1-7, comprising the following raw materials by weight: 90-110 parts of fermented bean curd blocks, 5-10 parts of seasonings, 2 parts of oil -15 servings, 10-30 servings of spices.

By adopting the above technical scheme, the fermented bean curd block is compounded with seasoning, oil and spices, and the obtained fermented bean curd powder has better flavor.

Optionally, the seasoning includes one or more of sugar and monosodium glutamate, the oil includes one or more of sesame oil and peanut oil, and the spice includes five-spice powder, pepper powder, chili powder, pepper powder, cumin powder one or more of.

By adopting the above technical solutions, under various combinations, various flavored fermented bean curd seasoning powders with umami flavor and ester flavor as the main flavors can be obtained.

Optionally, the fermented bean curd powder includes the following preparation steps:

B1: Stir the fermented bean curd blocks evenly and filter to obtain fermented bean curd sauce;

B2: adding seasonings, oils, and spices to the fermented bean curd sauce, and performing rubber grinding in a colloid mill to obtain a seasoning sauce;

B3: spray-drying the rubber-milled sauce obtained in B2 to obtain fermented bean curd powder, the spray inlet temperature is 150-350°C, and the spray outlet temperature is 60-120°C.

By adopting the above-mentioned technical scheme, seasoning, oil, and spices are mixed in the fermented bean curd sauce and subjected to rubber grinding, and then spray-dried to obtain a variety of flavored fermented bean curd seasoning powder with the main flavors of fermented bean curd umami and ester flavor. It can be widely used in soy food, stewed food, baked food, puffed food, canned food, leisure food, etc., and the obtained fermented bean curd powder is more evenly mixed with seasonings and spices, and has a better flavor.

To sum up, the present application includes at least one of the following beneficial technical effects:

Through the setting of the production process of fermented bean curd and the setting of the soup material, the generation of white spots can be reduced, and the salinity can be greatly reduced. , improve the flavor and quality of fermented bean curd, and make it have the effect of better production efficiency.

Detailed ways

The present application will be further described in detail in conjunction with the following contents.

Glacial acetic acid, food grade, Shandong Xinyingshun New Material Co., Ltd.;

Soy isoflavones, food grade, product number Yhskxz, the manufacturer is Shandong Pingju Biotechnology Co., Ltd.;

Tea polyphenols, food grade, the manufacturer is Xuzhou Fengrui Biotechnology Co., Ltd.;

Yazhi Mucor radiata, item number: EY-987J, specification: freeze-dried powder, brand: Shanghai Yiyan;

Rhizopus oligospora, item number: XY-WSW-1270, specification: freeze-dried tube, brand: xuanya, the manufacturer is Shanghai Xuanya Biotechnology Co., Ltd.

Example 1

A production process of fermented bean curd, comprising the following steps,

S1: Tofu embryos were inoculated with mixed strains of Mucor radiatae and Rhizopus oligosporum for pre-fermentation. The conditions of pre-fermentation were fermentation temperature of 21°C, fermentation time of 30h, and air humidity control of 60%; among them, the mixed bacteria The species include Mucor radiotae and Rhizopus oligospora with a spore count ratio of 1:0.4, and the mixed strains include the following preparation steps: dilute the mixed strains with distilled water to 1×10 ⁷ spores/ml, and the mixed strains The inoculum size of the species is 8wt% of the weight of the tofu embryo;

S2: After the pre-fermentation is over, place it at 10°C and 60% humidity for 24 hours, then at 31°C and 80% humidity for 24 hours, cycle 2 times, and pinch the tofu embryos;

S3: the bean curd embryos obtained in S2 are cured for 6 days by the layered salting method, and the consumption of salt is 10wt% of the weight of the tofu embryos, then rinse the tofu embryos with 5wt% salt water, and place the tofu embryos for 20h;

S4: Immerse the tofu embryos obtained in S3 into the soup stock, and ferment at 30° C. for 30 days.

The soup stock includes the following preparation steps:

A1: Steam the flour and let it cool, then add 1L of water and 3g of yeast per 100g of flour, and ferment at 20°C for 60min. The water is red yeast water. The red yeast water includes the following preparation steps: red yeast rice is crushed to obtain red yeast rice flour, Then put 1000g of water per 50g of red yeast rice noodles, boil, continue to cook on low heat for 5 minutes, filter to remove slag, and get red yeast water;

A2: adding salt, wine, antioxidant and glacial acetic acid to the fermentation liquid obtained in step A1, so that the soup contains 4wt% of salt, 13.5wt% of alcohol, 0.3wt% of antioxidant, and each liter of soup contains 8ml of glacial acetic acid, Antioxidants are soy isoflavones.

Example 2

The difference from Example 1 is:

S2: After the pre-fermentation is over, place it at 11°C and humidity of 50% for 32h, then at 29°C and humidity of 90% for 12h, cycle 3 times, and pinch the tofu embryos;

S3: The bean curd embryos obtained in S2 are preserved for 4 days by the method of layering and adding salt, and the amount of salt is 11wt% of the weight of the tofu embryos, and then the tofu embryos are rinsed with 4wt% brine, and the tofu embryos are placed for 24 hours.

S4: Immerse the tofu embryos obtained in S3 into the soup stock, and ferment at 25° C. for 32 days.

The soup stock includes the following preparation steps:

A1: Steam the flour and let it cool, then add 1.1L of water and 2g of yeast per 100g of flour, ferment at 23°C for 40min, the water is red yeast water, and the red yeast water includes the following preparation steps: red yeast rice is crushed to obtain red yeast rice flour , and then put 1100g of water per 50g of red yeast rice noodles, boil, continue to cook on low heat for 5 minutes, filter to remove slag, and get red yeast water.

In step A2, the antioxidant is soybean isoflavones and tea polyphenols in a weight ratio of 1:1.

Example 3

The difference from Example 1 is:

S2: After the pre-fermentation is over, place it at 12°C and humidity 45% for 48h, then place it at 28°C and humidity 95% for 6h, cycle 3 times, and pinch tofu embryos;

S3: the bean curd embryos obtained in S2 are cured by layering and salting for 2 days, and the amount of salt is 12wt% of the weight of the tofu embryos, then rinse the tofu embryos with 3wt% salt water, and place the tofu embryos for 30h;

S4: Immerse the tofu embryos obtained in S3 into the soup stock, and ferment at 22° C. for 45 days.

The soup stock includes the following preparation steps:

A1: Steam the flour and let it cool, then add 1.3L of water and 1g of yeast per 100g of flour, ferment at 28°C for 30min, the water is red yeast water, and the red yeast water includes the following preparation steps: red yeast rice is crushed to obtain red yeast rice flour , and then put 1200g of water per 50g of red yeast rice noodles, boil, continue to cook on low heat for 5 minutes, filter to remove slag, and get red yeast water.

Example 4

The difference from Example 2 is that the conditions of the early fermentation are that the fermentation temperature is 23° C., the fermentation time is 28 hours, and the air humidity is controlled at 75%.

Example 5

The difference from Example 2 is that the conditions of the previous fermentation are that the fermentation temperature is 28°C, the fermentation time is 26h, and the air humidity is controlled to 90%.

Example 6

The difference from Example 4 is that: the mixed strains include Mucor radiotae and Rhizopus oligospora with a spore number ratio of 1:0.3, and the mixed strains include the following preparation steps: dilute the mixed strains with distilled water to spores 5×10 ⁷ cells/ml, and the inoculation amount of mixed strains was 6wt% of the weight of tofu embryos.

Example 7

The difference from Example 4 is that the mixed strains include Mucor radioliquor and Rhizopus oligosporum with a spore number ratio of 1:0.2, and the mixed strains include the following preparation steps: dilute the mixed strains with distilled water to spores A few 1 × ¹⁰⁸ /ml, and the inoculum of the mixed strain is 4wt% of the weight of the tofu embryo

Example 8

The difference with Example 6 is: in the fermentation liquid obtained in step A1, add salt, wine, antioxidant, glacial acetic acid, so that the soup contains 5.5wt% salt, 13wt% alcohol, 0.6wt% antioxidant, and each One liter of soup stock contains 6.5ml of glacial acetic acid.

Example 9

The difference with Example 6 is: in the fermentation liquid obtained in step A1, add salt, wine, antioxidant, glacial acetic acid, so that the soup contains 7wt% salt, 12.5wt% alcohol, 0.8wt% antioxidant, and each One liter of soup contains 5ml of glacial acetic acid.

Example 10

The difference from Example 6 is that salt and wine are added to the fermented liquid obtained in step A1, so that the soup contains 5.5 wt % of salt and 13 wt % of alcohol.

Example 11

A kind of fermented bean curd powder, it is made by the bean curd block obtained in Example 8, and the fermented bean curd powder comprises the following preparation steps:

B1: Stir the fermented bean curd blocks evenly and filter to obtain fermented bean curd sauce;

B2: Add seasonings, oils and spices to the fermented bean curd sauce, 90 parts of fermented bean curd blocks, 10 parts of seasonings, the seasonings are sugar and monosodium glutamate with a weight ratio of 1:0.3, 2 parts of oil, sesame oil and 30 parts of spices , the spices are Chinese prickly ash and chili powder with a weight ratio of 1:2, and the colloid mill is subjected to rubber grinding to obtain the sauce;

B3: The fermented bean curd powder is obtained by spray-drying the rubber-milled sauce obtained in B2, the spray inlet temperature is 150°C, and the spray outlet temperature is 60°C.

Example 12

The difference from Example 11 is:

B2: Add seasonings, oils and spices to the fermented bean curd sauce, 100 parts of bean curd blocks, 6 parts of seasonings, the seasonings are sugar and monosodium glutamate with a weight ratio of 1:0.3, 10 parts of oil, sesame oil and 20 parts of spices , the spices are Chinese prickly ash and chili powder with a weight ratio of 1:2, and the colloid mill is subjected to rubber grinding to obtain the sauce;

B3: The fermented bean curd powder is obtained by spray-drying the rubber-milled sauce obtained in B2, the spray inlet temperature is 300°C, and the spray outlet temperature is 90°C.

Example 13

The difference from Example 11 is:

B2: Add seasonings, oils and spices to the fermented bean curd sauce, and add 110 parts of bean curd blocks, 5 parts of seasonings, and the seasonings are sugar and monosodium glutamate with a weight ratio of 1:0.3, 15 parts of oil, 10 parts of sesame oil and 10 parts of spices , the spices are Chinese prickly ash and chili powder with a weight ratio of 1:2, and the colloid mill is subjected to rubber grinding to obtain the sauce;

B3: The fermented bean curd powder is obtained by spray-drying the gum-milled sauce obtained in B2, the spray inlet temperature is 350°C, and the spray outlet temperature is 120°C.

Comparative Example 1

The difference from Example 8 is that: the bean curd embryo obtained in step S1 is directly salted by layering and salting.

Comparative Example 2

The difference from Example 8 is that: in step S1, only Mucor radioides is inoculated on the bean curd embryo.

Comparative Example 3

Commercially available: large pieces of fermented bean curd, brand: Wangzhihe, specification 340g.

Comparative Example 4

Commercially available: red bean curd powder, manufacturer Henan Tianzhiyu Food Ingredients Co., Ltd.

Comparative Example 5

The difference from Example 11 is:

B2: The fermented bean curd sauce obtained in step B1 is subjected to rubber grinding to obtain seasoning sauce;

B3: spray-drying the gum-milled seasoning sauce obtained in B2 to obtain fermented bean curd powder, and then mixing the seasoning sauce with seasonings, oils and spices.

Performance testing

Adopt SB/T10170-93 "fermented bean curd quality standard and inspection method" to conduct sensory evaluation, select 30 tasters to evaluate the fermented bean curd of Example 1-10 and Comparative Example 1-3, and the scoring standard is as shown in Table A, 30 Remove the highest score and the lowest score for each evaluation result and then take the average value. The evaluation results are shown in Table 1. The fermented bean curd powder of Example 11-13 and Comparative Example 4-5 are evaluated, and the scoring standard is shown in Table B. Then take the average value of points and the lowest score, and the evaluation results are shown in Table 2; After the fermentation in the later stage, the fermented bean curd of Example 1-10 and Comparative Example 1-3 was continued to be placed at room temperature for 1 year, and its vitiligo was observed to appear in the first few months, And record its appearance time to Table 1.

Table A fermented bean curd scoring standard table

project standard full score color The surface is bright red or jujube red, and the section is apricot yellow 30 taste smell The taste is delicious, salty and palatable, with the unique smell of red fermented bean curd, no peculiar smell 40 organizational form The block shape is neat, the thickness is uniform, and the texture is fine 20 impurities No foreign visible impurities 10

Table 1 Evaluation results of fermented bean curd

score White spot appearance time Example 1 92 did not appear Example 2 94 did not appear Example 3 93 did not appear Example 4 95 did not appear Example 5 94 did not appear Example 6 96 did not appear Example 7 95 did not appear Example 8 99 did not appear Example 9 97 did not appear Example 10 91 7th month Comparative Example 1 82 11th month Comparative Example 2 88 12th month Comparative Example 3 90 8th month

Table B bean curd powder scoring standard table

project standard full score color normal color 30 taste smell Have the smell that the product should have, no peculiar smell 40 organizational form Dry loose, uniform granular or powder 20 impurities No foreign visible impurities 10

Table 2 Evaluation results of fermented bean curd powder

score Example 11 92 Example 12 94 Example 13 91 Comparative Example 4 89 Comparative Example 5 89

As can be seen from Table 1, in Examples 1-12 and Comparative Example 3, the scores of Examples 1-12 are significantly better than those of Comparative Example 3, so the production process of the fermented bean curd of the present application is better.

In Examples 1-3, the fermented bean curd obtained in Example 2 had the highest rating, and the fermented bean curd obtained in Example 2 had a fine texture and the same degree of fineness at the edge of the center, and the flavor was better, so the process conditions of Example 2 were better. excellent.

In Examples 2 and 4-5, the fermented bean curd obtained in Example 4 had the highest score and better flavor, indicating that the early fermentation conditions of Example 4 were better.

In Examples 4 and 6-7, the fermented bean curd obtained in Example 6 had the highest score, indicating that the selection of bacterial species and the amount of inoculation in Example 6 were better.

In Examples 6, 8-9, the fermented bean curd obtained in Example 8 had the highest score, and the fermented bean curd had better flavor, and no white spots appeared in 1 year, indicating that salt, alcohol, antioxidants, The content of glacial acetic acid is better. In Examples 8 and 10, the fermented bean curd obtained in Example 8 scored significantly better than the fermented bean curd of Example 10, and the date of occurrence of vitiligo in Example 10 was earlier, indicating that the salt, alcohol, The content of antioxidants and glacial acetic acid is better.

In Example 8 and Comparative Example 1, the score of the fermented bean curd obtained in Comparative Example 1 was significantly reduced, the flavors of the fermented bean curd obtained in Comparative Example 1 were crossed, and the fineness of the texture of the fermented bean curd was reduced, so the production process of the present application was better. . In Example 8 and Comparative Example 2, the fermented bean curd obtained in Example 8 had a better score, indicating that the selection of mixed strains in this application was better.

As can be seen from Table 2, among Examples 11-13 and Comparative Example 4, the scores of Example 11-13 were significantly better than those of Comparative Example 4, especially in the taste and smell item scoring, the scores of Example 11-13 were significantly better than those of Comparative Example 4. In Comparative Example 4, the formula and process of the fermented bean curd powder of the present application are better.

In Examples 11-13 and Comparative Example 5, the mixing steps of seasonings, oils and spices were different, and the scores of Example 11-13 were significantly better than those of Comparative Example 5. In terms of taste and smell, the scores of Example 11-13 were obvious. Compared with Comparative Example 5, the process of the fermented bean curd powder of the present application is better.

The above are all preferred embodiments of the present application, and are not intended to limit the protection scope of the present application. Therefore: all equivalent changes made according to the structure, shape and principle of the present application should be covered within the scope of the present application. Inside.

Claims (5)

1. A production process of fermented bean curd is characterized by comprising the following steps: comprises the following steps of (a) carrying out,

s1: inoculating mixed strains containing actinomucor elegans and rhizopus oligosporus on a soybean curd embryo, and performing early fermentation under the conditions of fermentation temperature of 21-28 ℃, fermentation time of 26-30h and air humidity of 60-90%;

s2: after the early fermentation is finished, standing for 24-48h at 10-12 ℃ and 45-60% of humidity, then standing for 6-24h at 28-31 ℃ and 80-95% of humidity, circulating for 2-3 times, and performing hair pinching on the soybean curd embryo;

s3: pickling the bean curd embryo obtained in the step S2 for 2-6 days by adopting a layered salting method, wherein the salt accounts for 10-12wt% of the weight of the bean curd embryo, washing the bean curd embryo by using 3-5wt% of saline water, and placing the bean curd embryo for 20-30 h;

s4: soaking the bean curd embryo obtained in S3 in soup material, and fermenting at 22-30 deg.C for 30-45 days, wherein the soup material contains the following components: 4-7wt% of salt, 12.5-13.5wt% of alcohol and 0.3-0.8wt% of antioxidant, wherein the soup comprises 5-8ml/L of glacial acetic acid;

wherein, the mixed strain in the step S1 comprises the following steps of: (0.2-0.4) actinomucor elegans and rhizopus oligosporus; the mixed strain comprises the following preparation steps: diluting the mixed strain with distilled water to obtain spore number of 1 × 10⁷-1×10⁸One strain per ml, and the inoculation amount of the mixed strain is 4-8wt% of the weight of the soybean curd germ.

2. The production process of fermented bean curd according to claim 1, characterized in that: the antioxidant is one or more of soybean isoflavone and tea polyphenol.

3. The production process of fermented bean curd according to claim 1, characterized in that: the soup comprises the following preparation steps:

a1: steaming flour, cooling, adding 1-1.3L water and 1-3g yeast per 100g flour, and fermenting at 20-28 deg.C for 30-60 min;

a2: adding salt, alcohol, antioxidant and glacial acetic acid into the fermentation liquid obtained in the step A1.

4. A fermented bean curd powder prepared from fermented bean curd produced by the fermented bean curd production process according to any one of claims 1 to 3, characterized in that: the composite material comprises the following raw materials in parts by weight: 90-110 parts of preserved beancurd blocks, 5-10 parts of seasonings, 2-15 parts of oil materials and 10-30 parts of spices;

the fermented bean curd powder comprises the following preparation steps:

b1: stirring the fermented bean curd blocks uniformly and filtering to obtain fermented bean curd sauce;

b2: adding a seasoning, an oil material and a spice into the fermented bean curd sauce, and carrying out colloid milling in a colloid mill to obtain a seasoning sauce;

b3: and (3) spray drying the flavoring paste which is subjected to the colloid milling and is obtained from the B2 to obtain fermented bean curd powder, wherein the spray inlet temperature is 150 ℃ and 350 ℃, and the spray outlet temperature is 60-120 ℃.

5. A fermented bean curd powder according to claim 4, characterized in that: the flavoring comprises one or more of white sugar and monosodium glutamate, the oil comprises one or more of sesame oil and peanut oil, and the spice comprises one or more of five spice powder, Sichuan pepper powder, chili powder, pepper powder and cumin powder.