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Pure- culture mixed fermented mildewed bean dregs and preparation method thereof

A technology of mixed fermentation and moldy bean dregs, which is applied in food preparation, application, food science, etc., to achieve the effects of enhancing food safety, eliminating beany smell, and increasing the amount of edible fiber

Inactive Publication Date: 2011-09-28
SOUTH CHINA UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] In order to solve the problems existing in traditional natural fermentation, one of the objects of the present invention is to provide a moldy bean dregs food mixed with pure strains

Method used

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  • Pure- culture mixed fermented mildewed bean dregs and preparation method thereof
  • Pure- culture mixed fermented mildewed bean dregs and preparation method thereof
  • Pure- culture mixed fermented mildewed bean dregs and preparation method thereof

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preparation example Construction

[0024] The preparation method of Actinomucor elegans spore suspension is: pour a small amount of solid PDA or red bengal medium into the bottom of a triangular flask, pick a small amount of Actinomucor elegans hyphae for streaking, culture at 28°C for 3 days, until the hyphae cover the surface And a large number of black spores are better, then add 100mL sterile water with a small amount of glass beads, shake for about 5 minutes until the hyphae begin to peel off, after the sterile water begins to become turbid, filter through 4 layers of sterile gauze to another sterile triangle In the bottle, a spore suspension of Actinomucor elegans is obtained. The spore content is about 10 5 -10 6 cfu / mL.

[0025] The preparation method of Zymomonas mobilis suspension is as follows: 50mL liquid PDA culture medium is filled in a sterile triangular flask, a small amount of Zymomonas mobilis lawn is inserted into a small amount of Zymomonas mobilis lawn with an inoculation needle, and it is cult...

Embodiment 1

[0027] (1) Fresh wet soybean dregs are washed with water and pressed to a moisture content of 75% (mass percentage);

[0028] (2) Put the pressed bean dregs into a steaming cabinet in layers, and cook for 20 minutes under normal pressure;

[0029] (3) After the steaming is completed, cool to room temperature, and the inoculation concentration is 10 5 cfu / mL Actinomucor elegans spore suspension 1ml and concentration 10 7 Cfu / mL Zymomonas mobilis suspension in 2ml to 100g okara, stir evenly, take 30g okara and press into a ball;

[0030] (4) Fermented in an artificial climate box for 6 days, the temperature is set at 18°C, and the relative humidity is controlled at 90-95% to obtain moldy bean dregs.

Embodiment 2

[0032] (1) Fresh wet soybean dregs are washed with water and pressed to a moisture content of 75% (mass percentage);

[0033] (2) Put the pressed bean dregs into a steaming cabinet in layers, and cook for 15 minutes under normal pressure;

[0034] (3) After the steaming is completed, cool to room temperature, and the inoculation concentration is 10 5 cfu / mL Actinomucor elegans spore suspension 1ml and concentration 10 7 Cfu / mL Zymomonas mobilis suspension in 2ml to 100g okara, stir evenly, take 30g okara and press into a cake;

[0035] (4) Fermenting in an artificial climate box for 3 days, setting the temperature at 28°C, and controlling the relative humidity at 90-95%, to obtain moldy bean dregs.

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Abstract

The invention relates to pure-culture mixed fermented mildewed bean dregs and a preparation method thereof. The method comprises the following steps: (1) fresh wet bean dregs are washed and squeezed to reduce water content to 70-80 %; (2) the squeezed bean dregs are boiled for 15-30 min at normal pressure; (3) the boiled bean dregs are cooled to room temperature, 0.1-10ml Actinomucor elegans spore suspension with a concentration of 104-106 cfu / ml and 0.2-20ml Zymomonas mobilis suspension with a concentration of 106-108 cfu / ml are vaccinated in the bean dregs, after uniform stir, the inoculated bean dregs are pressed into spherical or pie-shaped bean dregs; (4) the spherical or pie-shaped bean dregs are fermented in an artificial climate case for 3-6 d at 18-30 DEG C, with 90-95% relative humidity, so as to obtain the mildewed bean dregs. The invention has the advantages of reasonable technology, simple operation, reasonable utilization of bean dregs, reducing pollution and improving the nutrition value of bean dregs.

Description

Technical field [0001] The invention relates to a fermented soybean product, in particular to a moldy bean dregs food mixed and fermented by pure strains and a preparation method thereof. Background technique [0002] my country is a large soybean processing and consumer country. There are dozens of staple foods made mainly of soybeans. Among them, the common production processes of tofu, soy milk, yuba, dried bean curd, etc. all produce a large amount of fresh okara. Okara contains about 50% fiber, 20% protein and 10% oil, which is a food resource with great development value. But because of its high water content and rich nutrients, the bean dregs are a good habitat for microorganisms and are extremely easy to spoil. The processing must be timely. It must be directly processed into food during the production process or dried before being stored and transported. However, if it is dried, the cost Higher. In addition, due to the high fiber content, large fiber particles, and rou...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/20A23L1/29A23L11/00A23L33/00
Inventor 许喜林李应琼周颜良
Owner SOUTH CHINA UNIV OF TECH
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