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Method for modifying bean residue by using Monascus purpureus Went

A technology of Monascus and bean dregs, applied in application, dairy products, food science and other directions, can solve the problems of high cost and high energy consumption, and achieve the effects of increasing color price, increasing color, and increasing soluble dietary fiber content

Pending Publication Date: 2017-07-11
HEFEI UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The physical method often requires high temperature heating, which requires high cost and high energy consumption.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] The bean dregs used in this example are leftovers from soybean production of bean products. The bean dregs contain 84% moisture, 59.87% dietary fiber, 7.3% soluble dietary fiber and 16.9% protein. Pass the bean dregs through a 90-mesh sieve and set aside.

[0028] (1) Activation of strains: inoculate the Monascus strains producing monascus preserved on the slant into sterilized PDA medium, and cultivate them for 3 days at a temperature of 28° C. to obtain activated strains;

[0029] (2) Preparation of seed liquid: Inoculate the activated bacterial classification in the step (1) into the sterilized liquid PDA medium, the inoculum size is 0.05%, place it at a temperature of 28°C, and cultivate it on a shaker for 4 days to obtain Seed liquid, the concentration is 6×10 7 CFU / ml.

[0030] (3) Fermentation: The mass ratio of bean dregs to water is 1:1.3. After adding water and glucose, cook at 120°C for 20 minutes. According to the mass of bean dregs, the amount of glucose ...

Embodiment 2

[0037] The okara used in this embodiment is the solid okara produced from soybeans for soybean milk, containing 83% moisture, 59.87% dietary fiber, 7.3% soluble dietary fiber and 17.6% protein. Pass the bean dregs through a 100-mesh sieve and set aside.

[0038] (1) Activation of strains: inoculate the Monascus strains producing monascus preserved on the slant into sterilized PDA medium, and cultivate them for 3 days at a temperature of 28° C. to obtain activated strains;

[0039] (2) Preparation of seed liquid: inoculate the activated bacterial classification in the step (1) into the sterilized liquid PDA medium, the inoculation amount is 0.05%, place 28 ℃ of shaker cultures for 4 days, obtain the seed liquid, The concentration is 6.5×10 7 CFU / ml;

[0040] (3) Fermentation: The mass ratio of bean dregs to water is 1:1.4. After adding water and glucose, cook at 120°C for 20 minutes. According to the mass of bean dregs, the amount of glucose added is 4%.

[0041] The seed so...

Embodiment 3

[0045] Embodiment 3: Utilize bean dregs to produce red pigment and improve the method for its soluble dietary fiber content

[0046] The okara used in this example is the solid okara produced from soybeans, containing 83% moisture, 59.87% dietary fiber, 7.3% soluble dietary fiber and 17.1% protein. Pass the bean dregs through a 100-mesh sieve and set aside.

[0047] (1) Activation of strains: inoculate the Monascus strains producing monascus preserved on the slant into sterilized PDA medium, and cultivate them for 3 days at a temperature of 28° C. to obtain activated strains;

[0048] (2) Preparation of seed liquid: Inoculate the activated bacterial classification in the step (1) into the sterilized liquid PDA medium, the inoculum size is 0.05%, place it at a temperature of 28°C, and cultivate it on a shaker for 4 days to obtain Seed liquid, the concentration is 8.0×107 CFU / ml;

[0049] (3) Fermentation: The mass ratio of bean dregs to water is 1:1.5. After adding water and ...

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Abstract

The invention provides a method for modifying bean residue by using Monascus purpureus Went. The method comprises: (1) strain activation: inoculating a Monascus purpureus Went strain being subjected to slope storage and producing red pigment into a sterilized PDA culture medium to obtain an activated strain; (2) seed liquid preparation: inoculating the activated strain into a sterilized liquid PDA culture medium, carrying out shake cultivation for 4-6 days at a temperature of 27-30 DEG C to obtain a seed liquid; and (3) fermentation: inoculating the seed liquid into treated bean residue, placing into a shaker, and culturing to obtain a bean residue fermentation broth. According to the present invention, the Monascus purpureus Went producing red pigment is adopted as the fermentation strain to ferment a large amount of the waste soybean processing by-product bean residue, such that the red pigment content is greatly increased compared to the unfermented bean residue, the color scale is significantly improved, the soluble dietary fiber content is increased by nearly twice, the shelf life is easily prolonged and the color of the processed food can be improved by increasing the red pigment, and the nutritional value of the bean residue is substantially increased.

Description

technical field [0001] The invention belongs to the field of food biotechnology, and in particular relates to a method for preparing dietary fiber by fermenting bean dregs as raw materials. Background technique [0002] Soybean is the main grain food, and okara is produced during soybean processing. According to statistics, the bean dregs produced by soybean processing in my country will reach more than 10 million tons every year. Because bean dregs are not suitable for storage, have a rough taste, a strong beany smell, and consume a lot of energy for drying, food companies generally sell bean dregs cheaply to local farmers or farms as feed, and some even discard them directly. The okara is rich in dietary fiber, protein, fat, isoflavones and minerals, etc., and has rich nutritional value, and the dietary fiber content in the okara is as high as 59.87%, of which the soluble dietary fiber content is only 6%-7%. Soluble dietary fiber mainly plays a role in the human body, an...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L33/22A23L11/00A23C9/152A23L2/38A23L11/50A23L11/60
CPCA23C9/152A23L2/382A23V2002/00A23V2200/326
Inventor 李兴江李传运郑志吴学凤姜绍通李顺顾永忠
Owner HEFEI UNIV OF TECH
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