METHOD FOR PRODUCING FERMENTED TOFU BY LACTIC ACID BACTERIA AND TOFU THEREOF

摘要

High quality of Chinese cheese(Tofu) is provided to improve the coagulation quality through the lactobacillus fermentation without use of coagulating agent, and solve the transaction problems including the reduction of nutrient loss due to the generation of the bean-curd dregs and decrease of yield and effluent. The manufacturing method of the functional Chinese cheese by using the probiotic lactobacillus comprises the steps of: adding the purified water into the full fat fresh soybean powder and heating the mixture; cooling the heated mixture and adding the lactic bacteria and transglutaminase enzyme into the cooled soy milk; and fermenting the soy milk in which the lactic bacteria and transglutaminase enzyme are added.