Rapid production method of lactic acid bacteria fermented soya beans capable of dissolving fibrous protein

A technology of lactic acid bacteria tempeh and fibrinolytic protein, applied in application, food preparation, food science and other directions, to achieve the effects of preventing cardiovascular disease, significant social and economic benefits, and increasing nutritional components and functional components

Inactive Publication Date: 2015-11-11
HUBEI UNIVERSITY OF MEDICINE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] In order to solve the defects in the existing fermented fermented soya bean technology, the present invention provides a rapid production method of fermented soya bean with fibrin

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] 1. Soybean pretreatment

[0032] A. Choose soybeans with plump grains, lots of meat, and basically the same particle size; no mildew, no moths, fully mature, no wrinkle on the skin, and shiny soybeans to remove impurities;

[0033] B. Weigh 1 kg of soybeans. After washing, the ratio of soybeans to water is 1:2.5. Soak in warm water at 30°C for 8 hours.

[0034] C. Pour out the water, drain the excess water, put it into a glass container, cover it with four layers of gauze, and cook it in an autoclave at 114°C for 15mins. Cook the soybeans until they are cooked but not overcooked. Knead the beans with your hands. The beans are soft and tender. The skin can be broken by hand.

[0035] 2. Soybean pre-fermentation (Bacillus subtilis fermentation)

[0036] (1) Acquisition of soybean pre-fermentation strain Bacillus subtilis fermentation, screened from Yunnan traditional fermented soybean meal to obtain high-yield fermented soybean meal fibrinolytic enzyme strain SYL-1 Ba...

Embodiment 2

[0048] 1. Soybean pretreatment

[0049] A. Choose soybeans with plump grains, lots of meat, and basically the same particle size; no mildew, no moths, fully mature, no wrinkle on the skin, and shiny soybeans to remove impurities;

[0050] B. Weigh 1 kg of soybeans. After washing, the ratio of soybeans to water is 1:2. Soak in warm water at 28°C for 7 hours.

[0051] C. Pour out the water, drain the excess water, put it into a glass container, cover it with four layers of gauze, and cook it in an autoclave at 110°C for 12 minutes. Cook the soybeans until they are cooked but not overcooked. Knead the beans with your hands until they are soft and tender. The skin can be broken by hand.

[0052] 2. Soybean pre-fermentation

[0053] (1) Acquisition of soybean pre-fermentation strain Bacillus subtilis fermentation, screened from Yunnan traditional fermented soybean meal to obtain high-yield fermented soybean meal fibrinolytic enzyme strain SYL-1 Bacillus subtilis , stored in -80...

Embodiment 3

[0065] 1. Soybean pretreatment

[0066] A. Choose soybeans with plump grains, lots of meat, and basically the same particle size; no mildew, no moths, fully mature, no wrinkle on the skin, and shiny soybeans to remove impurities;

[0067] B. Weigh 1 kg of soybeans. After washing, the ratio of soybeans to water is 1:3. Soak in warm water at 32°C for 9 hours.

[0068] C. Pour out the water, drain the excess water, put it into a glass container, cover it with four layers of gauze, and cook it in an autoclave at 121°C for 12 minutes. Cook the soybeans until they are cooked but not overcooked. Pinch the beans with your hands until they are soft and tender. The skin can be broken by hand.

[0069] 2. Soybean pre-fermentation

[0070] (1) Acquisition of soybean pre-fermentation strain Bacillus subtilis fermentation, screened from Yunnan traditional fermented soybean meal to obtain high-yield fermented soybean meal fibrinolytic enzyme strain SYL-1 Bacillus subtilis , stored in -80...

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Abstract

The invention discloses a rapid production method of lactic acid bacteria fermented soya beans capable of dissolving fibrous protein. According to the rapid production method, two-stage solid-state fermentation is adopted to produce functional fermented soya beans. The rapid production method comprises following steps: soybean is selected, and impurities are removed; soybean is immersed in warm water at a ratio of 1:2-3 for 6 to 9h, wherein the temperature of the warm water ranges from 25 to 30 DEG C; steaming is carried out for 8 to 15min at 110 to 121 DEG C, after cooling, an obtained product is inoculated with 3 to 5% (V/W) of SYL-1 Bacillus subtilis; fermentation is carried out for 42 to 54h at 26 to 32 DEG C so as to obtain a fermented soya beans semi-finished product, and the fermented soya beans semi-finished product is inoculated with 3 to 5%(V/W) of SYL-2 Lactobacillus brevis, is stirred to be uniform, and is subjected to fermentation for 42 to 54h at 32 to 37 DEG C; after fermentation, an obtained product is subjected to 72h of post-fermentation in a refrigerator at 4 DEG C so as to obtain a finished product. According to the rapid production method, bioengineering technology is adopted; two-stage fermentation, including bacillus subtilis primary fermentation and lactic acid bacteria post-fermentation, is carried out via combination with traditional fermentation method; flavor components such as fermented soya beans ester substances are increased; nutritional ingredients such as peptone, polypeptides, and amino acids are increased; functional ingredients such as douchi fibrinolytic enzyme, oligosaccharides, organic acids, and lactic acid bacteria are increased; the lactic acid bacteria fermented soya beans is capable of adjusting intestinal flora balance, dissolving fibrous protein, treating constipation, preventing oxidation, and preventing cardiovascular diseases.

Description

technical field [0001] The invention belongs to the field of food fermentation engineering, and in particular relates to a rapid production method of functional fermented soya bean, which uses soybean as a substrate and adopts bioengineering fermentation technology to produce fibrinolytic protein and supplement human probiotic lactic acid bacteria. Background technique [0002] In recent years, cardiovascular diseases such as cerebral thrombosis and atherosclerosis have become the culprits that threaten human health. In China, the damage caused by thrombotic diseases to people's health has surpassed that of cancer and diabetes. The main component of thrombus is fibrin, and the method of treating thrombotic diseases with less side effects is to use plasmin or its activators. In addition, with the acceleration of the pace of life and the disturbance of the intestinal micro-ecological environment caused by irregular life and diet, other diseases caused by it are becoming more a...

Claims

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Application Information

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IPC IPC(8): A23L1/20A23L1/29A23L11/00A23L33/00
CPCA23V2002/00
Inventor 宋园亮柳陈坚谭艳李蓓肖永菊周臻君
Owner HUBEI UNIVERSITY OF MEDICINE
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