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
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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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