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Bean dreg tempeh products and production method thereof

A technology of bean dregs tempeh and bean dregs, which is applied in the field of bean dregs tempeh and its production, can solve the problems of environmental pollution, waste, and low conversion rate, and achieve the effects of good quality, saving production time and energy consumption, and short fermentation time

Inactive Publication Date: 2016-12-07
INST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The by-products such as bran produced in the process of food crop processing and fruit and vegetable residue produced in the process of fruit and vegetable processing are also rich in nutrients and have a huge output. In actual production, they are mainly discarded as waste, and a few are used as feed. Low, causing great environmental pollution and waste

Method used

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  • Bean dreg tempeh products and production method thereof
  • Bean dreg tempeh products and production method thereof
  • Bean dreg tempeh products and production method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0042] Example 1 Optimization of fermentation time of bean dregs tempeh

[0043] method:

[0044] Take 100 grams of dried bean dregs, let it cool to 38-42°C after sterilization, add the spore suspension of LT0229, about 10 5 ~10 7 spores / mL culture medium, the inoculum amount was 1%, stirred evenly, put into a No. 5 plastic bag, pierced holes, and cultivated at 30°C until hyphae appeared on the surface of bean dregs.

[0045] Fermentation was stopped at different fermentation times of the three settings, and the morphology of tempeh was observed and recorded.

[0046] Results: See Table 1

[0047] Table 1 Sensory evaluation of okara tempeh obtained at different fermentation times

[0048]

[0049] After 24 hours of bean dregs fermentation, a small amount of mycelium can be seen on the surface, but because of less mycelium, the product has poor elasticity, and the cross section is loose and not smooth;

[0050] Continue to cultivate until 26h, the growth of mycelia on t...

Embodiment 2

[0055] Example 2 Research on Okara Tempeh Added with Different Amounts of Starch

[0056] Taking corn starch as auxiliary material, the proportion of its addition was initially explored.

[0057] Method: Add 8g and 4g of corn starch to 100g of bean dregs, and sterilize at 121°C for 20 minutes; cool the sterilized bean dregs to 38-42°C, add the LT0229 spore suspension prepared earlier, about 10 5 ~10 7 spores / mL culture medium, the inoculum amount was 1%, after stirring evenly, put it into a No. 5 plastic bag, and pierce the holes.

[0058] Incubate at 30°C for 44 hours, and observe the morphology of tempeh products.

[0059] Results: See Table 2

[0060] Table 2 Sensory evaluation of okara tempeh with starch as auxiliary material

[0061]

[0062] Add 8g of starch to 100g of bean dregs to obtain a fermented product. A large amount of white mycelium appears on the surface and inside and is evenly distributed, with good elasticity and smooth cross-section ( figure 2 lef...

Embodiment 3

[0067] Example 3 Comparison of okara tempeh with added starch, flour and bran respectively

[0068] method:

[0069] Use starch, flour, and bran as auxiliary materials, add 8 g auxiliary materials to 100 g bean dregs, and sterilize at 121 ° C for 20 minutes; cool the sterilized bean dregs to 38 ~ 42 ° C, add LT0229 spore suspension, about 10 5 ~10 7 spores / mL culture medium, the inoculum amount was 1%, stirred evenly, put into a No. 5 plastic bag, pricked holes, cultured at 30°C for 44 hours, and observed the quality of tempeh products.

[0070] Results: See Table 3

[0071] Table 3 Sensory evaluation of okara tempeh obtained by adding different excipients

[0072]

[0073] The fermented product obtained by adding starch is covered with hyphae on the surface and inside, the product is bright yellow as a whole, has good elasticity, and the cross-section is smooth, with a slightly sour taste;

[0074] The fermented product obtained by adding flour has a large amount of wh...

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Abstract

The present invention provides a method for producing tempeh with bean dregs as main raw materials. A new highly active strain is used as fermentation fungi, technological optimizations of accessory material screening, blending, fermentation time, etc. are conducted, bean dreg tempeh begins to be produced after 24 hours, and high-quality products can be obtained after the fermentation for 44 hours. The obtained bean dreg tempeh products are uniform on surface with distribution of white mycelia, good in elasticity, and smooth in sections, and have obvious mycelia, fermented sauce flavor, no ammonia flavor, and significantly improved taste. The tempeh products can be used for fresh food and cold vegetable dish in sauce, and used as dishes for cooking, or further be produced into snack foods, functional ingredients, etc.

Description

Technical field: [0001] The invention relates to the field of microorganisms and applications thereof, in particular to a bean dregs tempeh produced by fermentation using bean dregs as a main raw material and a preparation method thereof. Background technique: [0002] Tempeh, also known as tempeh and tempeh, originated in Indonesia and is a fermented soy product. Well-fermented tempeh can produce highly active isoflavone aglycones, various free amino acids, unsaturated fatty acids, B vitamins, tocopherols, and antioxidant superoxide dismutase (SOD) and other nutrients. [0003] The traditional raw material for producing tempeh is soybeans, and tempeh is obtained by further fermenting the boiled soybeans. [0004] Okara is a by-product produced during the preparation of primary processed soybean products such as soymilk or tofu, and the global production of okara is very large every year. China is the birthplace of tofu production and has a long history of tofu production....

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L29/00A23L11/00A23L29/30A23L7/104A23L19/00A23L33/00A23L11/50
Inventor 李淑英辛凤姣王凤忠孙丽超黄颖李佳嬴
Owner INST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI
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