Method for producing enzyme by using black soya bean tempeh

A technology of black soybean tempeh and its production method, which is applied in the fields of application, food preparation, and the function of food ingredients, etc., and can solve the problems of restricting the vitality of fermentation bacteria and the content of effective active substances, insufficient abundance of biologically active substances, and limiting the yield of fermentation products and other problems, to achieve the effects of not being easily contaminated with bacteria, inhibiting the growth of miscellaneous bacteria, and shortening the culture time

Active Publication Date: 2014-06-25
蒋凯男
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AI Technical Summary

Problems solved by technology

And the compost made of pure plant seeds also limits the yield of fermentation products due to the lack of content and types of vitamins and growth-stimulating factors.
General enzyme raw materials, or grains or fruits and vegetables, these raw materials are often not rich

Method used

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Embodiment Construction

[0025] 1. The method of making black soybean tempeh as a culture material:

[0026] 1. Bean selection: sieve and select the raw black beans to remove impurities and mildewed beans;

[0027] 2. Soaking: Wash 100 kg of selected black beans, add 150 kg of water, and soak for 20 hours to make the beans fully absorb water and swell;

[0028] 3. Peel and break the bean flaps: Rub the bean skins in clean water, and try to separate the bean flaps. After controlling the water, prepare to steam the beans in a pot;

[0029] 4. Steamed beans: Wrap the peeled and divided black beans with a cloth, put them in a pot and steam for 60 minutes, then cool to room temperature. In the process of cooling out of the pan, the cloth package is not opened to avoid contamination by bacteria;

[0030]5. Acid mixing: ①. First, prepare a highly acidic enzyme solution for acid mixing. Soak black beans in water for about 3 hours, then pour off the water, and pour water intermittently in a warm place to g...

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Abstract

The invention discloses a method for producing an enzyme by using black soya bean tempeh. The method comprises a production method for the black soya bean tempeh and preparation of the enzyme. According to the method disclosed by the invention, black soya beans with high content of proteins, mineral substances and unsaturated fatty acids and with a strong health-care function are taken as a raw materials and fermented by rhizopus oligosporus to prepare the tempeh; then the tempeh is used as a culture material for producing the enzyme; nutrient substances of the culture material are increased by the nutritional synergistic effect of the black soya beans and the rhizopus oligosporus; meanwhile, functional substances which are enriched with probiotics and are good for a human body are contained. The method disclosed by the invention not only provides a good nutrition environment for the probiotics fermented by the enzyme, but also improves the health-care function of an enzyme raw liquid product. The unique method is adopted to hold the raw materials so that the culture material is not easily infected by bacteria and has good ventilation and moisture-penetrability; mycelia can grow uniformly and fully and the cost is low, so that more common people can afford the enzyme.

Description

technical field [0001] The invention relates to a method for preparing plant enzymes, in particular to a method for preparing enzymes from black bean tempeh. Background technique [0002] enzyme Also known as an enzyme. Enzyme is a biomacromolecule with biocatalytic function (although most enzymes are proteins, a few molecules with biocatalytic function are not proteins, some RNA molecules called ribozymes and some DNA molecules also have catalytic functions), both biocatalysts. Enzyme is a substance composed of amino acids with special biological activity. It occurs in the digestion, absorption and decomposition of food ingredients after entering the body, the growth, development, differentiation, respiration, exercise and reproduction of the body, and other physiological activities. The various biochemical reaction processes in the body are generally catalyzed by a class of corresponding enzymes. Therefore, enzymes are indispensable for living organisms, without or lac...

Claims

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Application Information

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IPC IPC(8): A23L1/29A23L1/20A23L33/00A23L11/50
CPCA23L33/135A23V2002/00A23L11/50A23V2200/30
Inventor 蒋萌蒋凯男
Owner 蒋凯男
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