Novel bean water biological power fermentation liquor and preparation method thereof

Abstract

The invention discloses novel bean water biological power fermentation liquor and a preparation method thereof. The novel bean water biological power fermentation liquor comprises the following raw materials of soybeans, water and probiotics, wherein the probiotics comprise the following components of candida lipolytica, bifidobacterium adolescentis, lactobacillus bulgaricus, bifidobacterium bifidum, lactobacillus acidophilus and lactococcus lactis. The novel bean water biological power fermentation liquor has the beneficial effects that the novel bean water biological power fermentation liquor is prepared by adding the probiotics to bean water, and the novel bean water biological power fermentation liquor contains rich trace elements of copper, phosphorus, ferrum, potassium, calcium, zinc, molybdenum and the like, and further contains flavone, saponin, folic acid, vitamins, 16 amino acids necessary for human bodies, and rich probiotics; the power fermentation liquor as a raw materialcan be made into foods, a biological feed, a biological fertilizer, environmental-friendly fermentation liquor and the like, can provide rich nutrient components, and can also effectively decompose the nutrient substances of other raw materials, absorption is facilitated, the conversion rate of the raw materials can be increased, and pollution to environment can be reduced.

Description

technical field [0001] The invention relates to the field of soybean water recovery and reuse, in particular to a soybean water biodynamic fermented liquid prepared by recycling and reusing waste soybean water for producing soybean products as a raw material and a preparation method thereof. Background technique [0002] The existence of tofu has a long history, about 2,000 years ago. People in most parts of my country have eaten tofu since ancient times, and it is still an indispensable dish in people's daily life. At present, our commonly used tofu point preparations are bittern and gypsum. Long-term consumption does not take advantage of human health, and the production of tofu consumes a lot of water resources, and the remaining soybean water produced by using bittern and gypsum as point preparations to produce tofu is difficult and costly. The low production rate has become a key factor restricting the development of the soybean product industry. [0003] Therefore, a ...

AI Technical Summary

Problems solved by technology

At present, our commonly used tofu point preparations are bittern and gypsum. Long-term consumption does not take advantage of human health, and the production of tofu consumes a lot of water resources, and the remaining soybean water produced by using bittern and gypsum as point preparations to produce tofu is difficult and costly. The low rate has become a key factor restricting the development of the soybean product industry