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

A technology of mixed fermentation and moldy bean dregs, applied in the directions of food preparation, application, food science, etc., to increase the amount of edible fiber, improve the nutritional value, and eliminate the harshness and beany smell.

Inactive Publication Date: 2012-08-22
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

[0023] The preparation method of the spore suspension of Mucor actinaechii is as follows: pour a small amount of solid PDA or red Bengal culture medium into the bottom of the triangular flask, pick a small amount of mycelia of Mucor actinomyces elegans for marking, and place it at 28°C for 3 days until the surface is covered by the mycelium It is better to have a large number of black spores, then add 100mL sterile water with a small amount of glass beads, shake for about 5 minutes until the hyphae start to peel off, and after the sterile water starts to become cloudy, filter through 4 layers of sterile gauze to another sterile triangle In the bottle, the spore suspension of Mucor actinomyces Yazhi was obtained, and the spore content was about 10 5 -10 6 cfu / mL.

[0024] The preparation method of Zymomonas mobilis suspension is as follows: put 50mL liquid PDA medium in the sterilized Erlenmeyer flask, insert a small amount of Zymomonas mobilis bacterial lawn with an inoculati...

Embodiment 1

[0026] (1) Fresh wet bean dregs are washed and squeezed to a water content of 75% (mass percentage);

[0027] (2) Put the squeezed bean dregs into the steam cabinet in layers, and cook for 20 minutes under normal pressure;

[0028] (3) Cool to room temperature after the steaming is completed, and the inoculation concentration is 10 5 cfu / mL of Mucor actinosa spore suspension 1ml and concentration 10 7 Add 2ml of cfu / mL Zymomonas mobilis suspension to 100g bean dregs, stir evenly, take 30g bean dregs and press into a ball;

[0029] (4) Ferment for 6 days in an artificial climate box, set the temperature at 18°C, and control the relative humidity at 90-95%, to obtain moldy bean dregs.

Embodiment 2

[0031] (1) Fresh wet bean dregs are washed and squeezed to a water content of 75% (mass percentage);

[0032] (2) put the squeezed bean dregs into the steam cabinet in layers, and cook for 15 minutes under normal pressure;

[0033] (3) Cool to room temperature after the steaming is completed, and the inoculation concentration is 10 5 cfu / mL of Mucor actinosa spore suspension 1ml and concentration 10 7 Add 2ml of cfu / mL Zymomonas mobilis suspension to 100g bean dregs, stir evenly, take 30g bean dregs and press into cake shape;

[0034] (4) ferment for 3 days in an artificial climate box, set the temperature at 28°C, and control 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 bean product, in particular to a moldy bean dregs food mixed with pure strains fermented and a preparation method thereof. Background technique [0002] my country is a big soybean processing and consuming country, and there are dozens of staple foods made mainly from soybeans, among which common tofu, soy milk, yuba, dried bean curd and other production processes all produce a large amount of fresh bean dregs. Okara contains about 50% fiber, 20% protein and 10% oil, and is a food resource with great development value. However, since the bean dregs itself has a large water content and is rich in nutrients, it is a good habitat for microorganisms and is easily corrupted. It must be processed in a timely manner. It must be directly processed into food or dried before it can be stored and transported. However, if it is dried, it will cost more. higher. Moreover, bean dregs has a high fiber content, large fiber partic...

Claims

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Application Information

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Patent Type & Authority Patents(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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