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Method for manufacturing leisure body-beneficial bacterial dry tempeh

A production method and bacterial-type technology, which is applied in the field of food processing, can solve the problems of denaturation and inactivation of fibrinolytic enzyme protein in tempeh, loss of degraded fibrin in thrombus, and difficulty in product quality assurance, so as to shorten the production cycle, solve the problem of high salt, Anti-hardening effect

Inactive Publication Date: 2013-03-20
HANSHAN NORMAL UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] However, many soybean varieties in my country are preserved with high salt and can only be eaten as seasoning. At the same time, during the preservation process, soybean fibrinolytic enzyme will undergo protein denaturation and inactivation, and lose its ability to degrade thrombotic fibrin; and traditional fermentation uses natural fermentation, bacteria Different species, cumbersome process, unstable quality of tempeh, difficult to guarantee product quality, low product grade, weak competitiveness in the international market

Method used

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Examples

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Effect test

Embodiment 1

[0023] The preparation method of the leisure beneficial bacteria-type dried fermented soya bean is based on Bacillus subtilis subsp. subsp. subsp. Follow the steps below to make it:

[0024] ① Aseptic operation Pick 1 ring of Bacillus subtilis subsp. Cultivate on a shaking table for 16h-24h as the primary seed liquid, insert 1L of potato liquid culture at 38°C to 42°C for 16h-24h as the secondary seed liquid, and expand the cultivation step by step according to this operation as the seed liquid for later use;

[0025] ②Soak soybeans in cold water with 3 times the mass of soybeans for 8h-12h, drain the water, pack and spread out into bean layers with a thickness of 8cm-10cm, sterilize at 121°C for 35min, cool to about 40°C for later use;

[0026] ③ Aseptic operation, insert the Bacillus subtilis subseed seed solution prepared in step ① into the aseptic soybeans prepared in step ② according to the inoculum amount of 5% to 7%, mix well, so that the beans are evenly connected wit...

Embodiment 2

[0033]The preparation method of the leisure beneficial bacteria-type dried fermented soya bean is based on Bacillus subtilis subsp. subsp. subsp. Follow the steps below to make it:

[0034] ① Aseptic operation Pick 1 ring of Bacillus subtilis subsp. Cultivate on a shaking table for 16h-24h as the primary seed liquid, insert 1L of potato liquid culture at 38°C to 42°C for 16h-24h as the secondary seed liquid, and expand the cultivation step by step according to this operation as the seed liquid for later use;

[0035] ②Soak soybeans in cold water with 3 times the mass of soybeans for 8h-12h, drain the water, pack and spread out into bean layers with a thickness of 8cm-10cm, sterilize at 121°C for 35min, cool to about 40°C for later use;

[0036] ③ Aseptic operation, insert the Bacillus subtilis subseed seed solution prepared in step ① into the aseptic soybeans prepared in step ② according to the inoculum amount of 5% to 7%, mix well, so that the beans are evenly connected with...

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Abstract

The present invention describes a method for manufacturing leisure body-beneficial bacterial dry tempeh, and belongs to the technical field of food processing. The present invention uses bacillus subtilis subsp subtilis as a strain. The strain liquid based on the inoculation amount with a mass ratio of 5-7% is vaccinated in soybean which is sterilized at 121 DEG C for 35 min and cooled to about 40 DEG C. The bacterial tempeh is produced by constant-temperature fermentation at 38-42 DEG C for 18-22 h, and then 0.5-2% of trehalose, 1-4% of spice and 1-2.5% of salt are added and mixed uniformly. The functional leisure bacterial dry tempeh having tempeh plasmin, antioxidant activity, bacillus subtilis probiotics vigour is prepared by standing at 4 DEG C for 8-12 h, freezing at -30 DEG C or below for 1-6 h, and freeze drying for 12-20 h by putting in a freeze dryer with a freezing tank temperature of below -45 DEG C and vacuum degree below 8 kPa. The method helps to change the conventional dietary pattern just taking the tempeh as a condiment. The dry tempeh is convenient for eating, is conducive to promotion, and can play a health role of bacterial tempeh.

Description

technical field [0001] The invention relates to a method for preparing leisure and health-enhancing bacteria-type dried tempeh, which belongs to the technical field of food processing. Background technique [0002] Douchi was first created in China, and its original name was "You Shu". According to the "History of Chinese Chemistry", "You Shu" means that soybeans are cooked and fermented in a claustrophobic manner, and it was later renamed Chi. Chinese fermented soya bean is a kind of traditional Chinese medicine in traditional Chinese medicine, and it is also a traditional fermented soybean food. It is designated as the first batch of medicinal and edible varieties by the Ministry of Health of my country. [0003] Douchi in my country can be divided into two categories: fungal Douchi and bacterial Douchi. Bacterial tempeh once had a high reputation in the international market for its special flavor, rich varieties, and unique nutritional and health effects. However, many ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/20A23L11/00
Inventor 杨胜远韦锦
Owner HANSHAN NORMAL UNIV
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