Study On The Standardized Production Of Instant-Sufu

Fermented bean curd was rich in nutrition which is a kind of Chinese. Because of its extensive manual production process, the fermented bean curd production cycle was longer and the quality of the products is not stable. The study was about the traditional process of sufu production was improved, is to determine the promoting the process of mature enzyme preparation and the new development of new Sufu, changing the traditional mode of production, and making the corresponding production documents and standards.The experimental was as to study the effect of soybean milk grinding on the soaking temperature, soaking water, soaking time, alkali content and water temperature on the soybean milk. In order to get high-protein content, the study was by means of four factors and three levels of response surface experiment optimization, the optimal process were: soaking temperature 24.56℃, soaking water 1:2.96, the soaking time 8.95h, grinding temperature 61.13℃, so that the protein content of the predicted value was 3.831g/ 100mL. Considering the actual operation, the experimental conditions was modified as soaking temperature 24.5℃, soaking waterl:3.0, the soaking time 9h, grinding temperature 61℃, so as to get the protein content of the soybean-milk was 3.83g/100mL.The study was that the effect of curd on fermentation agent content, culture temperature, the culture time and the addition of CaCl2. Through the orthogonal experiment optimization of lactic acid bacteria fermented soymilk gelation, the best combination were that:fermentation agent 0.02%, culture temperature 30℃, training time 6h, the addition of CaCl2 0.02%. Under the conditions, the soybean curd were that pH 4.65, titratable acidity 42.4°T, water holding rate 89.3%, the gel strength 29.6g/cm2, so that greatly improved the curd gel strength and soybean curd was complete with rich bean flavor.The storage of Sufu was highly susceptible to the effects of climate, which the fermentation cycle was long, and the implementation of the fermentation temperature control was still in the exploratory stage, so that it was necessary to understand the influence of temperature on fermentation. It made a good rough respectively at 5℃,15℃, 25℃ and 35℃ after fermentation, observed in the 180d changes. The research was to study the moisture content, amino nitrogen, soluble protein, free fatty acid and salt content changes, so as to determine the optimum storage temperature was 25℃.This study was closely integrated with the production of the new development, and instant-sufu is standardized production, in order to get the better process route, change the traditional mode of production, applicable to large-scale production. This paper was to develop a corresponding production documents and standards, provide a reference to better control model of instant-sufu’s quality for enterprises.