| In this study,the dominant strains isolated from the acid fermented by Shanxi Guangling Natural Fermentation and the five kinds of direct-injected lactic acid bacteria powders on the market: Chuanxiu Lactobacillus Yogurt Yeast Powder(Beijing Chuaniu Technology Co.,LTD.),Ubit yogurt yeast powder(Qingdao Kaimaisen Technology Co.,LTD.),Youchuan 11 bacterial yogurt yeast powder(Shandong Youle Breeding Science & Technology Co.,LTD.),Baisheng You Yogurt Fermentation Bacteria type 10(Kunshan Baisheng You Biotechnology Co.,LTD.),Angel Yogurt Starter 12 Bacteria Type(Angel Yeast Co.,Ltd.),At the same time,it was used as a physalis fermenting bacteria,and the changes of p H and acid production during the fermentation of physalis were determined.Through comparative studies,the dominant bacterial powder with more acid production and strong metabolic capacity was selected as the target strain,and they were compared.Growth curve to determine its reproductive ability,providing a theoretical basis for the fermentation of physalis.The results showed that the p H of the acid pulp fermented by Angel’s lactic acid bacteria was the most obvious,but its acid production capacity was lower than that of Yokawa lactic acid bacteria.Strong ability and cheap price,suitable for industrial production.In the end,Youchuan 11 bacterial yogurt baking powder(Shandong Youlezi Biological Technology Co.,Ltd.)was selected as the dominant bacterial powder.Based on the screening test of dominant bacterial powder,the experiment was conducted to discuss the effects of the formulation of slurry water(additive formulation),fermentation temperature,fermentation time,fermentation acidity,initial p H value of acid pulp on tofu quality and yield,and determine the acid The optimal process parameters of the pulp coagulant are: initial p H6.0,seed liquid inoculation rate 2.5%,fermentation time 57 h,the acid production is the highest under this fermentation condition,reaching 32.09 g/L,which provides a theoretical basis for the production of physalis tofu.The physalis tofu is made with physalis coagulant,and the six factors of tofu ratio,point temperature,acidity,syrup dosage,squat brain time and tofu pressing time during tofu production are determined by single factor test Optimal value,select significant factors to conduct response surface test to determine the optimal match.Through the experiment,it can be determined that the three factors of the tofu water ratio,the acidity of physalis,and the tofu pressing time are the most significant in the production process of tofu.Under other conditions,the soybean is soaked for 12 h,and the soybean water ratio is 1:10 Grinding,using11% p H3.8 acid pulp coagulant at 85 ℃,squatting the brain for 3 min,pouring it into the mold and pressing it for 14-20 min to shape the tofu.The tofu thus obtained is smooth and delicate.It has the unique fragrance of soybeans,pure white or slightly yellowish color,white with light,full of elasticity,moderate hardness,soft texture but not brittle,toughness,elasticity and chewability.And the production of syrup and tofu to produce pulp water as the main raw material,adding milk powder,sugar,etc.,using lactic acid fermentation to develop a lactic acid fermentation beverage.Through single factor experiment and orthogonal experiment,the sensory score is used as the index to determine the best technological formula of the beverage.The results showed that the best technological formula of lactic acid fermented beverage for the production of physalis and tofu was: the addition of white sugar was 12%,the addition of milk powder was 11%,the fermentation time was 14 h,and the addition of bacteria powder was 0.12 g/100 m L.After that,the compound stabilizer was added: xanthan gum 0.05 g/100 m L,pectin0.60 g/100 m L.In the end,a fermented beverage of lactic acid pulp with a sweet and sour taste,good flavor and delicate taste was developed,so as to fully utilize soybean resources,achieve zero discharge of pulp water and improve the economic benefits of the enterprise. |
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