The invention discloses
kluyveromyces marxianus fermented bean residue
powder which is prepared by the steps: adjusting the
water content of the bean residues to 70-85% and sterilizing the bean residues at 121 DEG C; inoculating
kluyveromyces marxianus to the cooled bean residues; fermenting the bean residues for 40-48 hours at 28 DEG C; sterilizing the bean residues at 121 DEG C; carrying out vacuum or
freeze drying; and crushing the bean residues and screening the bean residues by a 50-80-mesh
sieve. The fermented bean residue
powder is milk white, soft in texture, strong in
aroma, fine and smooth in taste, free of residue sense and long in
aftertaste time and has a unique aromatic
odor. Compared with the raw bean residues, the soluble
protein content is improved by 1.15 times, the content of
soluble dietary fiber is improved by 1.12 times, the content of total soluble
sugar is improved by 0.38 time, respectively, and the content of
reducing sugar is reduced by 0.17 time; four different components of soy isoflavone have great changes in content, wherein the
aglycone isoflavone monomers are improved by 0.42 time. The method disclosed by the invention is simple and strong in
operability, and the processability of the fermented bean residues is remarkably improved, and the fermented bean residues are an excellent
raw material for developing various healthy foods with unique flavors.