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Making process of fermented plant fiber and protein food

A plant fiber and fermented food technology, applied in fermented food, plant fibrous protein fermented food, and food fields, can solve the problem of not finding ideal answers to technical problems, not finding patent documents and related materials, and not having nutritional and health value and other issues, to achieve good social and economic benefits, effective removal of beany smell, improvement of nutrition and edible processing performance

Inactive Publication Date: 2007-08-22
北京王致和食品集团有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the use of okara as a food additive still has technical problems that must be solved; take the dietary fiber in okara as an example, because of its inherent physical and chemical properties, it is not easy to be applied to food processing, so it cannot Play its due nutritional and health value; at the same time, bean dregs, like soybeans, also have urease and its inherent beany smell that is not easy to be absorbed by people and cause bloating and hiccups
In order to solve these technical problems, the applicant searched the patent search database of the China Intellectual Property Office and the patent database of China Agricultural University on the China Intellectual Property Network. Find ideal answers to these technical questions

Method used

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  • Making process of fermented plant fiber and protein food

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Effect test

specific Embodiment approach 2

[0079] Carry out by specific implementation mode one, just:

[0080] Operation steps (1). The adjusted water content of ② is 65%;

[0081] The ripening time of operation step (2) is 25 minutes;

[0082] Operation step (3). ② The strain activation temperature is 29°C;

[0083] Adjust the pH value of the bacterial liquid to 3 in the preparation of the bacterial liquid in the operation step (3).④;

[0084] Operation step (3). ⑤, the inoculum amount of the bacterial liquid is 6% of the raw material to be used when inoculating in the inoculation of the raw material to be used;

[0085] Operation step (4), fermentation: after inoculation of raw materials, ferment and cultivate for 30 hours at a temperature of 20°C and a relative humidity of 75% to obtain a fermented product;

[0086] Operation steps (5). ②.A. Drying: drying the fermented product at 80°C until the water content is 11% to obtain the dried product.

specific Embodiment approach 3

[0087] Carry out by specific implementation mode one, just:

[0088] Operation steps (1). The adjusted water content of ② is 70%;

[0089] The ripening time of operation step (2) is 30 minutes;

[0090] Operation step (3). ② The strain activation temperature is 30°C;

[0091] Adjust the pH value of the bacterial liquid to 4 in the preparation of the bacterial liquid in the operation step (3).④;

[0092] Operation step (3). ⑤, the inoculum amount of the bacterial liquid is 7% of the raw material to be used when inoculating in the inoculation of the raw material to be used;

[0093] Operation step (4), fermentation: after inoculation of the raw material, ferment and cultivate for 40 hours at a temperature of 25°C and a relative humidity of 80% to obtain a fermented product;

[0094] Operation steps (5). ②.A. Drying: drying the fermented product at 85°C until the water content is 12% to obtain the dried product.

specific Embodiment approach 4

[0095] Carry out by specific implementation mode one, just:

[0096] Operation steps (1). The adjusted water content of ② is 75%;

[0097] The ripening time of operation step (2) is 35 minutes;

[0098] Operation step (3). ② The strain activation temperature is 28°C;

[0099] Adjust the pH value of the bacterial liquid to 5 in the preparation of the bacterial liquid in the operation step (3).④;

[0100] Operation step (3). ⑤, the inoculum amount of the bacterial liquid is 8% of the raw material to be used when inoculating in the inoculation of the raw material to be used;

[0101] Operation step (4), fermentation: after inoculation of the raw material, ferment and cultivate for 50 hours at a temperature of 30° C. and a relative humidity of 85% to obtain a fermented product;

[0102] Operation steps (5). ②.A. Drying: drying the fermented product at 75°C until the moisture content is 13% to obtain the dried product.

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Abstract

The present invention relates to food producing technology, and is especially making process of fermented plant fiber and protein food. The fermented plant fiber and protein food is made with soybean, peanut, coffee bean, rape, nut and / or nut residue containing plant fiber and protein as material, and through regulating water content to 60-85 %, cooking, fermenting through inoculating some bacterial seed, crushing the fermented product, seasoning and further treating to obtain different types of fermented plant fiber and protein food. The process is simple and feasible, and the food product has complementary and easy-to-absorb nutrients.

Description

technical field [0001] The method for making plant fibrin fermented food of the present invention relates to the technical field of food; in particular, it relates to the technical field of fermented food; in particular, it relates to the technical field of plant fibrous fermented food; Background technique [0002] As we all know, soybeans, peanuts, coffee beans, rapeseeds, and nuts all contain plant fiber and protein, so they are all used as raw materials for food; at the same time, the dregs of these fruits after making food still contain a lot of plant fiber and protein; As these dregs, they are generally used as feed or fertilizer, which is a pity, or directly discarded, which is unacceptable, such as bean dregs. Especially for bean dregs, to a large extent, it has not been fully applied scientifically and rationally, or even discarded directly. Direct discarding is not only a waste, but also pollutes the environment; if it is used as feed, it is only a traditional and ...

Claims

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Application Information

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IPC IPC(8): A23L1/202A23L1/36A23L1/221A23L1/24A23L1/22A23L1/30A23L33/10A23L33/17A23L33/21
Inventor 鲁绯薛文通张建王夫杰李东文
Owner 北京王致和食品集团有限公司
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