Fermented bean dreg paste

Abstract

The invention mainly relates to the technical field of foods, and discloses fermented bean dreg paste. The fermented bean dreg paste is made from the following raw materials of bean dregs, brine, peanuts, millet, carrots, bacillus natto, lactic acid bacteria and a garlic extract. The fermented bean dreg paste is rich in raw materials, balanced in nutrients, rich in fresh and fragrant taste, moderate in stickness, acid, hot and palatable; bean dregs are turned into wealth from waste, so that the fermented bean dreg paste is low in price, and the economic returns are increased by 21.4%; the bean dregs are collected, then freeze drying is performed on the collected bean dregs, moisture in the bean dregs is removed, beany flavor is reduced, besides, the absorption of brine by the bean dregs can be increased, and product fragrance can be improved; millet is fried to generate fragrance, water is added, and then cooking is performed, so that the starch dextrinization of the millet is accelerated, digestion and absorption are promoted, and the fragrance and the viscosity of rice porridge are increased; and after dried bean dregs are added to the brine and the peanut powder, the bacillus natto is inoculated, and fermentation is performed, so that nutrient components in the bean dregs are fully utilized, natto kinase is produced, palatable taste is increased, the beany flavor is reduced, the digestion and the absorption are promoted, and heart and cerebral vessels are protected.

Description

technical field [0001] The invention mainly relates to the field of food technology, in particular to a fermented bean dregs paste. Background technique [0002] Okara is a by-product in the process of producing soy milk or tofu. The global output of okara is large every year. China is the birthplace of tofu production and has a long history of tofu production. The production and sales of tofu are relatively large, and the corresponding okara production It is also very large. It has been proved by research that some nutrients in soybeans remain in bean dregs. Generally, bean dregs contain 85% water, 3.0% protein, 0.5% fat, and 8.0% carbohydrates (cellulose, polysaccharides, etc.). Calcium, phosphorus, iron and other minerals are rich in nutrients. Regular consumption of bean dregs can reduce cholesterol levels, reduce the consumption of insulin by diabetics, prevent colon cancer, and lose weight. Therefore, bean curd dregs is regarded as a new source of health food, but my cou...

AI Technical Summary

Problems solved by technology

[0002] Okara is a by-product in the process of producing soymilk or tofu. The global output of okara is large every year. China is the birthplace of tofu production and has a long history of tofu production. The production and sales of tofu are relatively large, and the corresponding okara production It is also very large. Studies have proved that some nutrients in soybeans remain in bean dregs. Generally, bean dregs contain 85% water, 3.0% protein, 0.5% fat, and 8.0% carbohydrates (cellulose, polysaccharides, etc.). Calcium, phosphorus, iron and other minerals are rich in nutrients. Regular consumption of bean dregs can reduce cholesterol levels, reduce insulin consumption by diabetics, prevent colon cancer, and lose weight. Therefore, bean curd dregs is regarded as a new source of health food, but my country The vast majority of bean dregs are used as feed and fertilizer, resulting in a great waste of resources, and there are very few deep-processed products prepared from bean dregs on the market, and fermented bean dregs have not yet appeared

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