Process for fermenting bean dregs

A fermentation process and bean dregs technology, which is applied in the field of bean dregs fermentation technology, can solve the problems of fresh bean dregs with heavy fishy smell, high water content, and inconvenient storage, and achieve the goal of reducing the loss of nutrients, less loss of nutrients, and a short process cycle Effect

Inactive Publication Date: 2009-12-02
HUNAN HUAYUE FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Okara is a by-product of processing soy milk, tofu and other soy products. According to research, dried okara is rich in crude protein, fat, insoluble dietary fiber, soluble dietary fiber and soluble carbohydrates; in addition, okara also contains certain trace components: Such as vitamins, minerals, isoflavones, phospholipids, etc. Regular consumption of bean dregs can reduce blood cholesterol levels, as well as prevent colon cancer, osteoporosis, anti-tumor, anti-oxidation and weight loss. Therefore, bean dregs is a It is a cheap source of dietary fiber an

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] Put 100 kg of fresh wet bean dregs into a steaming cabinet in layers, cook under normal pressure, and keep warm at 90°C for 80 minutes; then, cool the cooked bean dregs to room temperature, and inoculate them with Aspergillus oryzae (Asperigillus oryzae) at a ratio of 0.03% by weight. ), Rhizopus sp., and Aspergillus sp. are mixed in equal amounts, mixed thoroughly, and the water content of the bean dregs is controlled at 63-67% after inoculation; Spread the bean dregs with a thickness of 2 to 3 cm, control the temperature of the bean dregs at 32 to 35 °C, and keep the relative humidity above 90%, ferment for 3 to 5 days, and turn the bean dregs every 6 to 8 hours to complete a fermentation; put the bean dregs after the first fermentation In the fermentation tank, according to the weight ratio: material: salt water = 1: 1.2, add salt water with a concentration of 10°Be, after the salt water penetrates into the bean dregs, compact the bean dregs, control the temperature o...

Embodiment 2

[0018] Put 100 kg of fresh wet bean dregs into a steaming cabinet, cook under normal pressure, and keep warm at 95°C for 90 minutes; then, cool the cooked bean dregs to room temperature, and inoculate them with Aspergillus oryzae at a ratio of 0.06% by weight. ), Rhizopus sp., and Aspergillus sp. are mixed in equal amounts, mixed thoroughly, and the water content of the bean dregs is controlled at 63-67% after inoculation; Spread the bean dregs with a thickness of 2 to 3 cm, control the temperature of the bean dregs at 32 to 35 °C, and keep the relative humidity above 90%, ferment for 3 to 5 days, and turn the bean dregs every 6 to 8 hours to complete a fermentation; put the bean dregs after the first fermentation In the fermentation tank, according to the weight ratio: material: salt water = 1: 1.5, add salt water with a concentration of 11 ° Be, after the salt water penetrates into the bean dregs, compact the bean dregs, control the temperature of the bean dregs at 42-45 ° C,...

Embodiment 3

[0021] Put 100 kg of fresh wet bean dregs into a steaming cabinet in layers, cook under normal pressure, and keep warm at 100°C for 100 minutes; then, cool the cooked bean dregs to room temperature, and inoculate them with Aspergillus oryzae (Asperigillus oryzae) at a ratio of 0.1% by weight. ), Rhizopus sp., and Aspergillus sp. are mixed in equal amounts, mixed thoroughly, and the water content of the bean dregs is controlled at 63-67% after inoculation; Spread the bean dregs with a thickness of 2 to 3 cm, control the temperature of the bean dregs at 32 to 35 °C, and keep the relative humidity above 90%, ferment for 3 to 5 days, and turn the bean dregs every 6 to 8 hours to complete a fermentation; put the bean dregs after the first fermentation In the fermentation tank, according to the weight ratio: material: salt water = 1: 1.8, add salt water with a concentration of 12°Be, after the salt water penetrates into the bean dregs, compact the bean dregs, control the temperature ...

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PUM

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Abstract

The invention provides a process for fermenting bean dregs, which comprises the following steps of: firstly, putting fresh wet bean dregs in a steaming box by layers, and cooking at the normal pressure; and secondly, inoculating a mixed yeast seed consisting of aspergillus oryzae, rhizopusoligosporus and aspergillus niger for primary fermentation; according to the weight ratio of a material to saline water being between 1:1.2-1.8, adding 10 to 12 degrees Be saline solution, performing heat preservation and fermentation at a temperature of between 42 and 45 DEG C, and stopping the fermentation when amino acid nitrogen in the material reaches 0.35 to 0.45 percent. The process has the advantages of reasonable process, easy operation, short process period, little loss of nutrient components in the bean dregs, high content of soluble dietary fiber in the bean dregs, realization of industrialized production, controllable process, and stable quality, and can not only improve benefits of tofu product processing companies, but also eliminate the waste of the bean dregs in the production process and protect the environment; moreover, the process also provides a feasible method for the deep development and utilization of the bean dregs.

Description

technical field [0001] The invention relates to the technical field of bean food processing, in particular to a fermentation process of bean dregs. Background technique [0002] Okara is a by-product of processing soy milk, tofu and other soy products. According to research, dried okara is rich in crude protein, fat, insoluble dietary fiber, soluble dietary fiber and soluble carbohydrates; in addition, okara also contains certain trace components: Such as vitamins, minerals, isoflavones, phospholipids, etc. Regular consumption of bean dregs can reduce blood cholesterol levels, as well as prevent colon cancer, osteoporosis, anti-tumor, anti-oxidation and weight loss. Therefore, bean dregs is a It is a cheap source of dietary fiber and rich in nutrients. It can be used as a raw material to produce high-quality dietary fiber, and can also be used as a raw material for saccharification agent, riboflavin, etc., to produce edible packaging paper, etc. Rough, high moisture content, p...

Claims

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Application Information

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IPC IPC(8): A23L1/202A23L1/24A23L11/20A23L27/60
Inventor 蒋立文易长庚
Owner HUNAN HUAYUE FOOD
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