Rapid high-efficient fermentation production method of health fermented soya bean

Abstract

The invention relates to a rapid high-efficient fermentation production method of a health fermented soya bean. The rapid high-efficient fermentation production method comprises following steps: soybean is immersed, and is mixed with wheat bran, and the mixture is disinfected at a temperature of 121 DEG C for 30min; the cooked mixture is cooled to a temperature about 40 DEG C, is inoculated with triangular flask mold starter, and is cultured at a temperature of 30 DEG C until the surface of the cooked mixture becomes white so as to obtain fermented soya bean mold; salt solution with a concentration of 10% is added into the obtained fermented soya bean mold so as to get water content of a fermented soya bean mash reaching 80 to 100%, and the fermented soya bean mash is subjected to high temperature fermentation at a temperature of 50 DEG C for 7 days so as to obtain a matured fermented soya bean mash; hot water with a temperature of 90 DEG C is added into the fermented soya bean mash, the fermented soya bean mash is subjected to heat preservation for 2 to 4h, and then is filtered so as to obtain crude soybean sauce, wherein a left solid material is linyou fermented soya bean; 0.1 to 1% of a fermented bacillus natto solution (more than 2000IU/mL) is added into the linyou fermented soya bean so as to obtain a basic fermented soya bean; and different spices such as rice wine, capsicum and Chinese prickly ash are added into the basic fermented soya bean so as to obtain the health fermented soya bean. Compared with traditional production methods, advantages of the rapid high-efficient fermentation production method are that: microbial contamination is less, fermentation period is short, product salt content is low, and contained nattokinase is stable. In addition, one-step fermentation is adopted, the obtained soybean source and the health fermented soya bean are rich in nutrients, are varied, and are suitable for large scaled fermentation production.

Description

technical field [0001] The invention relates to a rapid fermentation process technology of fermented soya bean, in particular to a production process of rapid and efficient fermentation of fermented fermented soya bean. Background technique [0002] Douchi is one of the earliest foods obtained by the working people of our country by using microorganisms to ferment. It originated in the pre-Qin era. It has high nutritional value, rich in protein, sugar, and VB1, VB2, VE, etc., and also contains a variety of health ingredients, such as soybean protein, soybean polypeptide, lecithin, thrombolytic enzyme, soybean isoflavones, etc. Fermented soya bean has been used as medicine since ancient times. There are records in medical books of all dynasties about fermented soya bean to treat diseases. , can cure dissatisfaction with water and soil, and can solve miasma in mountains and haze. Fermented soya bean occupies an important position in folk health food. Later, fermented soya b...

AI Technical Summary

Problems solved by technology

However, after adopting the pure-bred process, although there is a method to control the fermentation time of fermented soya bean to one week, nattokinase, an important health-care component in fermented soya bean, no longer exists, and the problem of high salt content in fermented soya bean is not solved at the same time