Studies On The Craft And Quality Of Pudding Bean Curd Fermented By Lactobacillus

The craft of the pudding bean curd fermented by lactic acid bacteria was studied in this paper and makes the systematic research about producing sour velocity of the lactic acid bacteria that tamed on the different substrate ferments the soybean milk, and the effect of the product taste. Determining the superior hybrid lactic acid bacteria and the optimum fermenting craft parameter on this basis. For further improving the quality of the bean curd, using three different coagulant, the functional effect of the bean curd gum intensity were made the thorough research and determined.the ideal coagulant and its adding quantity. In addition, carried on the study with the nourishment value of the bean curd that fermented and unfermented pudding bean curd.Five lactic acid bacteria that are S.cremoris,St.thermophilus,L.lactis, Str.thermophilus and L.bulgaricus were respectively tamed on the mixture substrate of the soybean milk and milk that mixture in different portions, then tamed and untamed germ were inoculated in the bean milk and fermented, the acidity and the pH value of the soybean milk as guides, the result showed that the tamed germ produced more sour in the pure soybean milk.Five lactic acid bacteria that have been tamed on the different substrates were respectively inoculated in the soybean milk and fermented, the acidity and flavor of the product as guides, the result showed that the lactic acid bacteria tamed in the broth substrate fermented pure soybean milk and the product gains the sour soft, the flavor is strong. if Str.thewnophilus, St.thermophilns and L.bulgaricus that were organized in equal portion fermented the soybean milk, the product will gain the best texture and taste.L.bulgaricus,St.thermophilus and Str.theumophilus mixing in equal portion as the fermentation adjunct of the soybean milk ,adopt the orthogonal experiment of four factors and three levels to determine the optimum fermented craft parameter is :soybean milk solid content 8%. inoculated quantity 4%, ferment temperature 40℃, fermentative time 5h.GDL calcium chloride and fucose with differently the quantity added in the bean milk, and fermented under the same ferment condition , then keep temperature to make pudding bean curd, take the gum intensity as the measure's index, the result showed that GDL and calcium chloride can obviously strengthen the gum intensity of the bean curd, the best effect was gained when calcium chloride 0.05% ,GDL 0.2%.According to five factors( soybean milk solid content, fermentative temperature, vaccinal amount GDL and calcium chloride quantity)quadratic rotation design with pH value of the bean curd,determing the optimum craft parameter of the ferment pudding bean curd is: soybean milk solid content 7.2%, ferment temperature 40.5℃, inoculated quantity 4.5%,GDL quantity 0.13%, calcium chloride quantity 0.01%.Carry on the measurement to the amino acids of the fermented and unfermented bean curd respectively, the result showed that two all imply abundant amino acids composition,8 kinds of essential amino acids that human body need all check except the color ammonia sourly. the amino acids content of fermented bean curd is obvious higher than that of unfermented bean curd. It is thus clear that the nourishment value of this product is very high.