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Probiotic fermented soya beans and making method thereof

A technology of probiotics and fermented soybeans, which is applied in the field of fermented food, can solve the problems of no fragrance and general taste, and achieve the effects of fragrant taste, shortened fermentation cycle and high viscosity

Inactive Publication Date: 2018-11-02
贵州省铜仁市永进食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The tempeh produced by this process has a general taste and basically no fragrance

Method used

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  • Probiotic fermented soya beans and making method thereof
  • Probiotic fermented soya beans and making method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] Probiotic fermented soya bean of the present invention, preparation method is as follows:

[0027] (1) produce strain activator, glutinous rice flour 8kg, green apple juice 6kg, fresh capsicum 8kg, leek 1kg, garlic 1kg, cowpea 0.3kg, ginger 0.1kg, wild garlic 0.8kg, grapefruit 1kg, blueberry 0.6kg are processed into Add 29kg of pure water to the powder with a particle size of 0.08cm, heat to 90°C, soak in heat for 40min, concentrate under reduced pressure to a water content of 70%, and obtain a culture medium. After the temperature is lowered to room temperature, inoculate 5% of the medium mass Lactic acid bacteria, wherein the lactic acid bacteria are composed of Lactobacillus helveticus, Lactobacillus delbrueckii, and Lactobacillus acidophilus with a mass ratio of 1:1:1, fermented at 35°C for 3 days;

[0028] (2) To prepare the fermented product, heat 16kg of soybeans to 70°C by microwave, keep warm for 20s, mix with 5kg of chickpeas, 7kg of barley, 1kg of lotus root,...

Embodiment 2

[0031] Probiotic fermented soya bean of the present invention, preparation method is as follows:

[0032] (1) To prepare the strain activator, 12 kg of glutinous rice flour, 8 kg of green apple juice, 12 kg of fresh pepper, 2.5 kg of leek, 2.5 kg of garlic, 0.5 kg of cowpea, 0.3 kg of ginger, 1.2 kg of wild garlic, 1.5 kg of grapefruit, and 0.8 kg of blueberry kg is processed into a powder with a particle size of 0.2 cm, added with 45 kg of pure water, heated to 90°C, soaked for 40 minutes under heat preservation, concentrated under reduced pressure to a water content of 60%, to obtain a culture medium, and when the temperature is lowered to room temperature, inoculate 3 % of lactic acid bacteria, wherein the lactic acid bacteria are composed of Lactobacillus helveticus, Lactobacillus delbrueckii and Lactobacillus acidophilus with a mass ratio of 1:1:1, fermented at 42°C for 5 days;

[0033] (2) To prepare the fermented product, heat 18kg of soybeans to 80°C by microwave, keep...

Embodiment 3

[0036] Probiotic fermented soya bean of the present invention, preparation method is as follows:

[0037] (1) produce strain activator, glutinous rice flour 9kg, green apple juice 7kg, fresh capsicum 9kg, leek 2kg, garlic 2kg, cowpea 0.2kg, ginger 0.2kg, wild garlic 1kg, pomelo 0.3kg, blueberry 0.7kg are processed into Add 50kg of pure water to the powder with a particle size of 0.09cm, heat it to 90°C, soak it for 35 minutes, concentrate it under reduced pressure to a water content of 65%, and obtain a culture medium. Lactic acid bacteria, wherein the lactic acid bacteria are composed of Lactobacillus helveticus, Lactobacillus delbrueckii, and Lactobacillus acidophilus with a mass ratio of 1:1:1, fermented at 42°C for 5 days;

[0038] (2) To prepare the fermented product, heat 17kg of soybeans to 75°C by microwave, keep warm for 25s, mix with 6kg of chickpeas, 8kg of barley, 1.5kg of lotus root, 1.5kg of bamboo shoots, 0.8kg of white radish, 0.8kg of papaya, taro 1.5kg, 1.3k...

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Abstract

The invention relates to the technical field of fermented foods, in particular to probiotic fermented soya beans and a making method thereof. The fermented soya beans comprise strain activation substances, a fermenting substance and seasonings. The fermented soya beans are compounded through scientific compounding ratio and fine processing, and are free from additives, rich in mouth feel, fresh and tender in cooking liquor, simple to operate, convenient to use and rich in nutrients.

Description

technical field [0001] The invention relates to the technical field of fermented food, in particular to a probiotic fermented soya bean and a preparation method thereof. Background technique [0002] Douchi is a traditional fermented soy product in my country. It was created during the Spring and Autumn Period and the Warring States Period. As early as the Han Dynasty, it was known as being able to "harmonize the five flavors". "Chu Ci, Evocation" has "big bitter, salty and sour", which is annotated as tempeh, which is delicious and delicious, with a unique aroma, rich in protein, various amino acids, lactic acid, phosphorus, magnesium, calcium and various vitamins and other nutrients. And it has a certain health effect. [0003] The processing process of traditional tempeh is: cleaning-frying-fermentation-blending-drying-finished. The main points of operation are: 1. Cleaning: select and remove insect-eaten and some impurities in soybeans; 2. Frying: put the cleaned soybe...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L11/00A23L33/135C12N1/20C12N1/14C12R1/23C12R1/225C12R1/69C12R1/785A23L11/50
CPCA23L33/135C12N1/14C12N1/20A23V2002/00A23L11/50A23V2400/137A23V2400/147A23V2400/113A23V2200/30
Inventor 刘先进刘先礼
Owner 贵州省铜仁市永进食品有限公司
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