What bacteria make tofu ferment naturally?

Mucor is the main species of bacteria that produce edamame tofu. Mucor can secrete proteases.

Proteins are broken down to form amino acids.

and peptides, etc., so that the food has a unique flavor and delicate texture. The production process of edamame tofu is similar to that of fermented bean curd, and there have been several studies on the blood pressure-lowering function of fermented bean curd. Researchers have studied the ACE inhibitory activity of Japanese bean curd and Chinese bean curd.

Tofu is a special delicacy in our southern region, generally used as a meal to eat, or eat hot pot when dipping it to eat, very delicious, many families in our south will make homemade tofu, we also know that the process of making tofu has "white hair", so these white hairs will be harmful to people's health? Can you eat it? It's not too late to know.

First of all, we are very sure of you, tofu is edible, and the nutritional value is extremely high, in the process of making tofu will grow a layer of "white hair", these white hair is not harmful to the human body, here I want to defend the "white hair".

The "white hair" that grows in the process of curing milk is actually mold, these molds are harmless to the human body, on the contrary, they are also beneficial to the human body, these mucor molds also create favorable conditions for the later fermentation of the pickling jar, it is precisely because of these mucormycetes that the tofu can become more delicious.

Many people will think that these mucormycetes and moldy tofu are completely two different concepts, moldy tofu is pickled because of improper storage, from the bacteria produced in the air and formed aflatoxins, these aflatoxins are carcinogens, so aflatoxins and mucormycetes should not be confused.

Therefore, tofu with white hair is edible and more refreshing, so how can you make white hair grow during the production process? In fact, it is very simple, as long as you prepare some straw, put the cut tofu cubes on the straw, and wait for it to grow white hairs naturally before pickling and fermenting. It should be noted that it is necessary to provide a relatively humid environment, and the temperature is preferably around 20° to 25°, so that the tofu is more likely to grow white hairs.

The nutritional value of tofu is very high, rich in protein, known as "oriental cheese", regular eating of some tofu can prevent the symptoms of pernicious anemia and Alzheimer's disease, and tofu is very easy to absorb and digest, is beneficial to our human health.

According to the production process, there are four types of fermentation of fermented bean curd: pickled bean curd, mucor bean curd, Rhizopus bean curd, and bacterial bean curd.

1. Pickled bean curd: After the tofu blank is boiled with water, it is salted and salted, and the auxiliary materials are added to the jar to ferment into fermented bean curd. Characteristics of this processing method:

The tofu blanks are directly filled into jars without fermentation (no pre-fermentation), and post-fermentation is carried out, and matures by relying on microorganisms brought in by the auxiliary materials. Its disadvantages are insufficient protease, long fermentation time, low amino acid content, poor color and flavor, such as Sitangchang bean curd, Hunan Zili mold-free bean curd. Mucor bean curd:

The mucor mold is cultivated with tofu blanks, which is called early fermentation, so that the white mycelium grows all over the surface of the tofu blanks, forms a tough film, accumulates proteases, and creates conditions for the later fermentation of pickling jars.

The bacteria that make tofu ferment naturally are yeasts.

It is good to make tofu and ferment naturally.

The taste of natural fermentation of tofu milk will be much better, and if it is fermented quickly with a mold clock, the taste is not as delicious as that of natural fermentation. Bean curd, also known as tofu milk, is a characteristic traditional folk food that has been passed down in China for thousands of years, because of its good taste and high nutrition, it is deeply loved by the Chinese people and the people of Southeast Asia, and is an enduring delicacy.

Nutrition facts. Fermented bean curd, like tempeh and other soy products, is a health food that nutritionists highly recommend. Its raw material, dried tofu, is a soy product with high nutritional value, with a protein content of 15% to 20%, which is comparable to meat, and rich in calcium. The production process of fermented bean curd is fermented by mold, which makes the digestion and absorption rate of protein higher and the vitamin content richer.

Because microorganisms decompose the phytic acid in the beans, minerals such as iron and zinc, which have a low absorption rate in soybeans, are more easily absorbed by the body. At the same time, because microorganisms synthesize vitamin B12, which is not found in general plant foods, vegetarians often eat some bean curd, which can prevent pernicious anemia. The raw material of fermented bean curd is the "white blank" of dried tofu.

Inoculate the white billet with the right variety of mold, put it under the right conditions and culture, and soon white hairs will grow on it, and the mold will multiply in large numbers.

Sufu is usually fermented by mold.

When making fermented bean curd, it usually leads to a layer of white hairs on the surface of the bean curd, and these white hairs can effectively promote the reproduction of mold, and under the action of mold, it can effectively make the protein in the fermented bean curd easier to be absorbed by the human body. There are usually 4 types of fermentation of fermented bean curd, the first type is usually pickled bean curd, the second type is usually rhizopus bean curd, and the third type is mucor bean curd.

1. Pickled bean curd: When making pickled bean curd, it is usually necessary to use tofu embryo and water to boil and then put edible salt for pickling, and then put the pickled bean curd into the phlegm and add condiments, as long as the tofu is fermented, the bean curd can be formed.

2. Rhizopus bean curd: When making rhizopus bean curd, it is usually necessary to use high-temperature resistant rhizopus, after cultivating pure gold, let artificial inoculation produce bean curd in the summer temperature season, but the mold mycelium will be relatively sparse, and the color will be light, and the protease and peptidase activity in it is relatively low, and the taste and color are different from mucor bean curd when producing bean curd.

3. Mucor bean curd: In the process of making mucor bean curd, the tofu blank is cultivated with hairy fungus, and then the fermentation is done in the early stage, so that the white mycelium grows all over the tofu, which can effectively form a tough film and can effectively accumulate protease, and then put it into the pickled jar for fermentation.

The processing techniques are as follows

1. All high-quality soybeans must be selected, and no other substitutes are allowed.

2. The traditional process formula, natural fermentation, fermentation period and fermentation effect meet the process requirements.

3. Use a jar of about 5 liters to seal to ensure that the fermentation temperature can be reached.

4. Add 40% of the total amount of 55-degree high-quality Guilin Sanhua wine and 60% of the total amount of 52-degree high-quality puree Guilin Yingtan Rice Cellar.

5. The sealing time shall not be less than 365 days.

Sufu is fermented by mold, and when pickling bean curd, it will grow white hairs, and these white hairs can promote the proliferation of mold, and the protein in the bean curd is easier to be absorbed by the eater under the action of mold.

It usually takes more than a week for tofu to ferment in winter, because the weather will be relatively cold in winter, and the fermentation time will be relatively long. Tofu generally takes three to seven days, and the fermentation time is mainly related to the temperature and fermentation environment. If the temperature is low, the fermentation rate will be slower; If the temperature is high, the fermentation will be faster.

Tips for choosing fermented bean curd:

1. Color: It is recommended that users can observe the color and smell the flavor of the bean curd when choosing it. White with yellow in it, it is the best bean curd; If you see green or black, don't buy it.

2. Taste: It should be noted that good bean curd has a bean flavor and tastes smooth, while bad bean curd has a sour, foul or peculiar smell.

3. Look at the label: it is necessary to pay attention to the packaged bean curd on the market, and it is best to choose the products of regular manufacturers when choosing, buy them in larger supermarkets and shopping malls, carefully check the label, and pay special attention to check the production date and shelf life.

The above content refers to Encyclopedia - Sufu.

Stinky tofu can be said to be fermented by two molds, Aspergillus and Maozyme.

Their proteases and lipases break down and ferment the tofu, while the mycelium forms a membrane on the surface of the stinky tofu. Of course, there are other molds that can be used to make stinky tofu, but they are not used very often.

It is said that stinky tofu is a snack with a history of more than 100 years, and the main process is to prepare the brine, then ferment the tofu skin with the brine, and then fry it. The preparation of brine here is the most critical, and there is a special secret recipe, for example, the company involved in this news said that their brine uses mushrooms, shrimp, snails, and spices.

Abstract Hello, tofu is made by fermentation of mold. When pickling fermented bean curd, it will grow white hairs, and these white hairs can promote the proliferation of mold, and the protein in fermented bean curd is more easily absorbed by the human body under the action of mold. Under the action of mold, bean curd is not only rich in vitamins (vitamins B2, B12), but also has high nutritional value (iron, zinc).

What kind of bacteria ferments tofu milk.

Hello, tofu is fermented by mold. When pickling fermented bean curd, it will grow white hairs, and these white hairs can promote the proliferation of mold, and the protein in fermented bean curd is more easily absorbed by the human body under the action of mold. Under the action of mold, bean curd is not only rich in vitamins (vitamins B2, B12), but also has high nutritional value (iron, zinc).

Hope mine can help you.

Tofu is not fermented using microorganisms, and the following is the application of tofu fermentation

1. In the fermentation process of tofu, tofu is processed by soybeans to form a protein-rich colloidal similar to soybean milk, and then salt brine or gypsum is added to make the protein agglutination into a solid form.

2. Tofu fermented products, moldy tofu is a traditional food loved by the Chinese, containing a variety of amino acids, minerals and vitamins needed by the human body, with high nutritional value, with appetizing and seasoning functions, is a common traditional characteristic of soy products in southern China.

The structure of the fermentation tank is more complex, and it is not easy to disinfect the internal edges and corners, and the general fermentation tank has an automatic cleaning device, which is thoroughly sterilized after cleaning 1Before the medium is sterilized, the air filter attached to the tank should usually be steam sterilized and air-dried. When sterilizing the tank, the sewage in the conveying pipeline is first discharged and flushed, and then the prepared medium is pumped to the fermentation tank (seed tank or material tank), and the stirrer is started for sterilization.

Before sterilization, open the exhaust valve, introduce steam into the jacket or snake pipe for preheating, and wait for the tank temperature to rise to 80 90, and gradually close the exhaust valve. Then the steam is directly passed into the tank from the air inlet, discharge port, and sampling port (if there is a punching tank, the steam is also inlet at the same time), so that the tank temperature rises to 118 120, and the tank pressure is maintained at the gauge pressure) ,...

When fermenting fermented bean curd, it is generally fermented with rhizopus and mucormycetes with strong protease activity, which can improve the absorption rate of protein by our body. And the vitamin content rich in it is also very high, in many places the fermented bean curd is used for rice, the taste is very good, and it is loved by everyone.