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Making method of function-enhanced fermented soybean leisure food

A technology for a snack food and a production method, which is applied in the directions of food ingredients, functions of food ingredients, food science, etc., can solve the problems of many preparation steps, complicated processes, shortened production cycle, etc., and achieves rich nutrition, increased soluble protein content, The effect of suppressing pollution

Inactive Publication Date: 2016-12-14
JILIN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Chinese patent CN 103932077 A discloses "a processing method based on process control for rapid fermentation of pure strains of Liuyang Douchi", which effectively shortens the production cycle, but there are many preparation steps and the process is complicated

Method used

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  • Making method of function-enhanced fermented soybean leisure food
  • Making method of function-enhanced fermented soybean leisure food
  • Making method of function-enhanced fermented soybean leisure food

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] Preparation of each composite bacterial suspension:

[0022] (1) Preparation of compound bacillus suspension: take out each bacillus preservation strain from the -80°C freezer, and the bacillus includes: Bacillus natto, Bacillus subtilis, Bacillus amyloliquefaciens, Bacillus licheniformis, Bacillus pumilus For Bacillus coagulans and Bacillus coagulans, thaw each preserved strain of Bacillus on ice, inoculate 20μl into 10ml sterilized LB culture medium, shake and culture at 250rpm37℃ until the bacterial concentration is 109cfu / ml; 1:1 (bacteria number ratio) mixed, inoculated with 2% inoculum amount into 200ml freshly sterilized LB medium, shake cultured at 200rpm at 37°C for 6-12h to obtain a composite Bacillus suspension.

[0023] (2) Preparation of compound lactic acid bacteria suspension: take out each preserved strain of lactic acid bacteria from the -80°C freezer, and the lactic acid bacteria include: Lactobacillus rhamnosus, Lactobacillus plantarum, Lactobacillus ...

Embodiment 2

[0033] The preparation of each composite bacterial suspension is the same as in Example 1.

[0034] Preparation of Aspergillus oryzae compound enzyme solution:

[0035]Put Aspergillus oryzae in the PDA solid medium and cultivate it for about 7 days to activate it. After the Aspergillus oryzae is full, add sterile water to wash the Aspergillus oryzae spores to obtain a spore suspension, and then add the spore suspension to the prepared enzyme-producing medium In the medium, aerobic culture at 28°C for 7 days, adding PBS buffer solution for low-temperature extraction for 18 hours, taking it out, centrifuging, and selecting the supernatant to obtain the Aspergillus oryzae complex enzyme solution.

[0036] The preparation method of the enzyme-producing medium is as follows: add wheat bran, bean cake powder, and phosphate in a conical flask, add water, mix well, and sterilize at 121° C. for 30 minutes.

[0037] A method for preparing a function-enhanced fermented soybean snack foo...

Embodiment 3

[0042] The preparation of each composite bacterial suspension is the same as in Example 1.

[0043] Preparation of Aspergillus oryzae compound enzyme solution:

[0044] Put Aspergillus oryzae in the PDA solid medium and cultivate it for about 7 days to activate it. After the Aspergillus oryzae is full, add sterile water to wash the Aspergillus oryzae spores to obtain a spore suspension, and then add the spore suspension to the prepared enzyme-producing medium In 26°C, aerobic culture was carried out for 7 days, and PBS buffer solution was added to extract at low temperature for 16 hours. After taking it out, it was centrifuged, and the supernatant was selected to obtain the complex enzyme solution of Aspergillus oryzae.

[0045] The preparation method of the enzyme-producing medium is as follows: add wheat bran, soybean meal, and phosphate into an Erlenmeyer flask, add water, mix well, and sterilize at 121° C. for 30 minutes.

[0046] A method for preparing a function-enhance...

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Abstract

The invention relates to the technical field of biological fermentation food, in particular to a making method of function-enhanced fermented soybean leisure food. The making method includes following steps: (1), pre-treating: weighing, cleaning and steaming soybean, and using aspergillus oryzae composite enzyme liquid to soak the soybean to obtain zymolytic soybean; (2), fermenting: using a composite bacillus bacterium suspension to pre-ferment the zymolytic soybean, and using a composite lactobacillus bacterium suspension and a composite yeast bacterium suspension for combined post-fermentation to obtain fermented soybean; (3), blending and lyophilizing: blending, forming and lyophilizing the fermented soybean to obtain a finished product. The making method is short in production period and controllable in production process, healthcare function of the fermented soybean is enhanced, and flavor of the fermented soybean is improved.

Description

technical field [0001] The invention relates to the technical field of biologically fermented food, in particular to a method for preparing a function-enhanced Douchi leisure food. Background technique [0002] Soybean is one of the five grains that are the basis of Chinese civilization. In China, soybean has a wide planting area, high yield, and high utilization rate. It is an important grain and oil crop. It contains protein, oil, carbohydrates and other nutrients necessary for human beings. People are paying more and more attention to soybeans, and people's demand for them is also increasing. In recent years, more and more studies have shown that soybean foods have certain health functions, especially soybean products made through microbial fermentation. [0003] Douchi is a traditional fermented product in my country. It is made from soybeans or black beans through microbial fermentation. It can be used as a condiment and can be eaten directly. At the same time, Douchi n...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L11/00A23L33/00A23L11/50
CPCA23V2002/00A23V2200/30
Inventor 相宏宇崔竞文谢秋宏刘迪熊博宇
Owner JILIN UNIV
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