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Method for preparing mint-flavored fermented soybean

A technology of mint and tempeh is applied in the field of food to achieve the effect of simple process

Inactive Publication Date: 2015-04-01
重庆市永川区君意食品厂
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, there is no fermented soya bean product with mint taste on the market

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] The preparation of embodiment 1 potato liquid culture medium

[0026] Take 200 g of peeled potato pieces, boil them with 1 L of water for 30 min, filter them with gauze, cool them, add 20 g of glucose, make up to 1 L of water, and adjust the pH value to 7.0-7.2. Divide into 100mL / 250mL Erlenmeyer flasks, and sterilize at 121°C for 20-40min for later use.

Embodiment 2

[0027] The preparation of embodiment 2 bacillus subtilis seed liquid

[0028] The Bacillus subtilis subspecies is Bacillus subtilis subsp. subtilis DC8, and the preserved bacterial classification is inserted into the potato liquid medium according to the ratio of adding 1-2 rings of Bacillus subtilis per 100ml potato liquid medium , cultured on a shaker at 37±2°C for 16 hours to obtain the Bacillus subtilis seed liquid, which was set aside.

Embodiment 3

[0029] Example 3 Preparation of mint-flavored tempeh

[0030] Proceed as follows:

[0031] (1) Soak

[0032] Weigh 50 catties of soybeans with full grains, no insect eyes and mildew, and soak them in 200 catties of water at room temperature (25°C) for 15 hours until the soybeans have no wrinkles on the surface and can be pressed into 2 pieces with your fingers.

[0033] (2) cooked

[0034] Drain the soaked soybeans in step (1) and steam them in a steamer until the soybeans are fully cooked, then cool to room temperature to obtain cooked soybeans;

[0035] (3) Inoculation and fermentation

[0036] Add the Bacillus subtilis seed solution prepared in Example 2 to the cooked soybeans obtained in step (2) according to the ratio of adding 1 kg of cooked soybeans to 26 mL of Bacillus subtilis seed solution, mix well and ferment at 40°C for 2- 4 days to get semi-finished products;

[0037] (4) Mixing material

[0038] Mix green tea powder and mint leaf powder and add to the se...

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Abstract

The invention relates to the technical field of food and particularly relates to a method for preparing mint-flavored fermented soybean. The method comprises the steps of soaking, cooking, inoculating and fermenting, and mixing materials, wherein the material mixing step comprises the steps of uniformly mixing a semi-finished product with green tea powder and mint leaf powder according to a weight ratio of 100 to (4-6) to (1-2), and stewing to become tasty. The lobster sauce prepared by the method has mint flavor, thereby being cool in mouth and having the healthcare effects of the mint, and moreover, the fermented soybean is low-salt and is free of preservative, thus being a pure natural product. The method provided by the invention is simple in process and is suitable for industrial scale production.

Description

technical field [0001] The invention relates to the technical field of food, in particular to a preparation method of mint-flavored tempeh. Background technique [0002] Tempeh originated in China and is a traditional fermented food made from soybeans through microbial fermentation. Fermented soya bean can be used for cooking, and can also serve as a side dish, and is widely eaten in Zhejiang, Fujian, Sichuan, Hunan, Hubei and the north of China. According to the different microorganisms used in making koji, fermented soya bean in my country can be divided into two categories: mold fermented soya bean and bacterial fermented soya bean. Mold tempeh includes Rhizopus type, Aspergillus oryzae type and Mucor type tempeh; Bacterial type tempeh uses Bacillus subtilis to ferment steamed soybeans and use its protease to produce soybean products with unique flavor. Bacterial tempeh not only has the effect of appetizing, increasing food, digestion and stagnation, but also contains t...

Claims

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Application Information

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IPC IPC(8): A23L1/20A23L1/24A23L11/00A23L27/60
CPCA23V2002/00A23V2200/30
Inventor 宋军宋世凡
Owner 重庆市永川区君意食品厂
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