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Preparation method of bacterial fermentation type fermented black soybeans

A technology for bacterial fermentation and black soybean tempeh is applied in the field of bacterial fermentation type black soybean tempeh preparation, which can solve the problems of difficulty in controlling product taste, safety and quality, easy infection of miscellaneous bacteria in the tempeh preparation process, and low degree of resource utilization of black soybeans, and the like. Infection of miscellaneous bacteria, increase of additional production value, and effect of avoiding deterioration of flavor

Active Publication Date: 2017-05-31
安顺市平坝区万佳农产品开发有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Aiming at the above-mentioned deficiencies in the prior art, the technical problem to be solved by the present invention is: the existing black soybean resource utilization degree is not high, fermented soya bean products are mostly fermented with a single bacterium and have a single taste, and fermented soya bean is easily infected with miscellaneous bacteria and products during the preparation process of soya bean. Taste and safety quality are difficult to control the technical problem, and provide a kind of preparation method of bacteria-fermented black soya bean tempeh with high safety, multi-level taste and richer nutrition

Method used

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Examples

Experimental program
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Effect test

Embodiment 1

[0021] A preparation method for bacteria-fermented black soya bean tempeh, comprising the steps of:

[0022] 1) Wash the black beans, crush the washed black beans to a particle size of 40 mesh, and obtain black beans;

[0023] 2) Take the black soybean grains described in step 1) and dry them at 40°C for 20 minutes to obtain dried black soybean grains;

[0024] 3) Swell the dried black beans in step 2) in hot water at 60°C for 4 hours, steam the swollen black beans at 20MPa and 80°C for 10 minutes, and cool to 30°C to obtain black soybean clinker;

[0025] 4) Mix the black soybean clinker obtained in step 3), the composite bacterial starter and the ethanol extract of mabi wood in a mass ratio of 100:3:1, and ferment at 5 MPa and 35°C for 1 day to obtain fermented black soybeans; , the composite bacterial starter is Bacillus subtilis RH3519 and Micrococcus luteus with a mass ratio of 2:1;

[0026] 5) Use 10% citric acid aqueous solution to wash the fermented black soybeans ob...

Embodiment 2

[0030] A preparation method for bacteria-fermented black soya bean tempeh, comprising the steps of:

[0031] 1) Wash the black beans, crush the washed black beans to a particle size of 60 mesh, and obtain black beans;

[0032] 2) Take the black soybean grains described in step 1) and dry them at 60°C for 40 minutes to obtain dried black soybean grains;

[0033] 3) Swell the dried black beans in step 2) in hot water at 80°C for 5 hours, steam the swollen black beans at 30MPa and 100°C for 15 minutes, and cool to 38°C to obtain black soybean clinker;

[0034] 4) Mix the black soybean clinker obtained in step 3), the composite bacterial starter and the ethanol extract of mabi wood in a mass ratio of 100:3:1, and ferment at 15 MPa and 42°C for 2 days to obtain fermented black soybeans; , the composite bacterial starter is Bacillus subtilis RH3519 and Micrococcus luteus with a mass ratio of 4:1;

[0035] 5) Use 15% citric acid aqueous solution to wash the fermented black soybeans...

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PUM

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Abstract

The invention provides a preparation method of bacterial fermentation type fermented black soybeans. The method comprises the following steps: by taking black soybeans as raw materials, crushing, drying, swelling, steaming, inoculating with bacteria and fermenting, washing yeast, flavoring, and sterilizing, wherein in the bacterial fermentation, a compound bacterial fermentation agent consisting of bacillus subtilis RH3519 and micrococcus luteus is used for fermenting to obtain the bacterial fermentation type fermented black soybeans. The fermented black soybeans contain a plurality of types of amino acids, are rich in nutrients and delicious and fragrant in flavor and have layering; and the prepared fermented black soybeans do not contain pathogenic bacteria and harmful bacteria, thus being high in safety performance.

Description

technical field [0001] The invention belongs to the technical field of soybean meal, and in particular relates to a preparation method of bacterial fermented black soybean soybean meal. Background technique [0002] Black soybean is a leguminous plant soybean, which has the characteristics of high protein content and low calorie, and its vitamins and iron substances have high medicinal value. It is a good nourishing product in traditional Chinese medicine. There are many medicinal values ​​of wind and heat, blood circulation and detoxification. At present, black beans are mainly used as raw materials for cooking, or there are only black soybean milk products made from black beans. There are few other black soybean deep-processed foods, and the degree of resource utilization is not high. high. [0003] Douchi originated in my country and is a fermented bean food. Most of the existing Douchi products use soybeans as raw materials, and there are few Douchi products made from o...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L11/00A23L11/50
Inventor 陈艳
Owner 安顺市平坝区万佳农产品开发有限公司
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