| 摘要 |
PURPOSE:To prepare a bean-curd without using another additive, by inoculating a lactic acid bacterium into a just prepared hot soybean milk, increasing the activity of the lactic acid bacterium, and producing the lactic acid to give the pH corresponding to that of the desired hardness of the resultant bean curd. CONSTITUTION:A spore of a lactic acid bacterium, capable of forming the spore, having a great ability to produce the lactic acid, well growing in a soybean milk, and having an optimal growth temperature of about 45 deg.C is inoculated into a hot soybean milk just prepared by the conventional method at a temperature of about 85 deg.C, and a heat shock is given to impart the activity to the spore. The spore is then cooled to the optimal growth temperature thereof and kept for 4- 8hr to grow the lactic acid bacterium. The pH of the soybean milk is reduced to the desired value of 6.2-5.8 by the produced lactic acid, and then filled in a container for bagging the bean curd, sealed, heated, sterilized and coagulated in a hot water tank at 90 deg.C for 2hr. |
