Method of fermenting soybean curd residues

Abstract

The invention relates to a method of fermenting soybean curd residues. The method comprises the following steps: before fermentation, boiling the soybean curd residues first to remove antinutritionalfactors such as trypsin statin in the soybean curd residues, wherein digestive absorption of bean proteins by livestock is facilitated; as the soybean curb residue raw materials are prepared from soybean curd residues, wheat bran, potato starch and sodium hydrogen carbonate during fermentation, adding a proper amount of potato starch with low protein content to reduce the protein content of the raw materials, wherein as the soybean curd residues and the potato starch are relatively smooth in texture, the porosity among the raw materials is relatively small, and the problem that the porosity among the raw materials is relatively small is solved by adding a proper amount of wheat bran; adding a proper amount of sodium hydrogen carbonate to play a neutralizing role so as to provide a good growth environment to a fermented culture and improve the fermenting efficiency, wherein the problem that the fermented soybean curd residues are low in nutritional value as probiotics breed excessivelyby adding a breed fermenting agent is solved. The fermented soybean curd residues are high in nutritional value, long in expiration date and low in cost, and livestock can gain weight quickly if beingfed with the fermented soybean curd residues.

Description

technical field [0001] The invention relates to a method for fermenting bean curd dregs. Background technique [0002] Tofu dregs is a by-product of processing soybean products from soybeans. Fresh bean curd dregs contains 4.7% crude protein, dry bean curd dregs contains 27.7% crude protein, and crude fiber content is about 6%. There are also protein and soybean isoflavones in bean curd dregs. Nutrients are good feed for pigs in rural areas, but tofu dregs contain a kind of antitrypsin, which affects the digestion and absorption of protein by pigs. Therefore, feeding pigs with bean curd dregs must be cooked or fermented. However, due to the limitation of processing technology, Bean curd residue is only treated as waste, which not only pollutes the environment, but also wastes resources. [0003] Usually fermented tofu dregs is to mix the raw materials of bean curd dregs with some ingredients, and add a certain amount of probiotics. After mixing, it is sealed and fermented. ...

AI Technical Summary

Problems solved by technology

[0002] Tofu dregs is a by-product of processing soybean products from soybeans. Fresh bean curd dregs contains 4.7% crude protein, dry bean curd dregs contains 27.7% crude protein, and crude fiber content is about 6%. There are also protein and soybean isoflavones in bean curd dregs. Nutrients are good feed for pigs in rural areas, but tofu dregs contain a kind of antitrypsin, which affects the digestion and absorption of protein by pigs. Therefore, feeding pigs with bean curd dregs must be cooked or fermented. However, due to the limitation of processing technology, Tofu dregs are only treated as waste, which not only pollutes the environment, but also wastes resources

[0003] Usually fermented tofu dregs is to mix the raw materials of bean curd dregs with some ingredients, and add a certain amount of probiotics. After mixing, it is sealed and fermented. Adding probiotic bacteria starter for fermentation will easily lead to excessive reproduction of probiotics and excessive fermentation, which greatly reduces the fermented bean curd dregs. nutritional value, and a lot of gas will be produced during the fermentation of bean curd dregs. The bean curd dregs fermentation container should not be filled too full, and the bottle mouth should not be covered too tightly. If the gas is not discharged in time, it is easy to burst the container. Fermented bean curd residues are fermented in a container that is easy to discharge gas, and the sealing performance is not good, and the bean curd residues are easy to oxidize and spoil

It is also possible to directly add sodium bicarbonate to ferment bean curd dregs without adding probiotic starter, so as to avoid the problem of low nutritional value of fermented bean curd dregs caused by excessive reproduction of probiotics, but directly adding sodium bicarbonate for fermentation will greatly Increase the amount of gas produced during the fermentation of bean curd residue, so ordinary fermentation containers cannot meet the needs of fermented bean curd residue

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