Novel bean water biological power fermentation liquor and preparation method thereof

A biodynamic and fermented liquid technology, applied to bacteria used in food preparation, dairy products, food science, etc., can solve the problems of difficult soybean water treatment, large water consumption, low utilization rate, etc., and achieve inhibition of intestinal tract The effect of undesired microbial proliferation, improvement of nutrient utilization rate, and improvement of conversion rate

Inactive Publication Date: 2019-03-08
黑龙江省亚布力林业局有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, our commonly used tofu point preparations are bittern and gypsum. Long-term consumption does not take advantage of human health, and the production of tofu consumes a lot of water resources, and the re...

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] A novel soybean water biodynamic fermented liquid, comprising the following raw materials in parts by weight: 10 kg of soybeans, 90 kg of water, and 0.6 kg of probiotics;

[0032] The probiotics comprise the following components: 10g of Candida lipolytica, 20g of Bifidobacterium adolescentis, 10g of Lactobacillus bulgaricus, 8g of Bifidobacterium bifidum, 2g of Lactobacillus acidophilus, and 25g of Lactococcus lactis.

[0033] The preparation method of the novel soybean water biodynamic fermentation liquid comprises the following steps:

[0034] (1) Select high-quality soybeans, wash the soybeans with water, and then soak the soybeans in water;

[0035] (2) Grinding the soaked soybeans, and filtering to obtain soybean milk, dividing the soybean milk into two parts for subsequent use;

[0036] (3) Sterilize a portion of the soy milk, then cool it and add probiotics to ferment to obtain a spot-prepared solution of probiotics;

[0037] (4) Boil another portion of soy mil...

Embodiment 2

[0040] A novel soy water biodynamic fermented liquid, comprising the following raw materials in parts by weight: 20 kg of soybeans, 180 kg of water, and 1.2 kg of probiotics;

[0041] The probiotics comprise the following components: 15g of Candida lipolytica, 25g of Bifidobacterium adolescentis, 15g of Lactobacillus bulgaricus, 10g of Bifidobacterium bifidum, 5g of Lactobacillus acidophilus, and 30g of Lactococcus lactis.

[0042] The preparation method of the novel soybean water biodynamic fermentation liquid comprises the following steps:

[0043] (1) Select high-quality soybeans, wash the soybeans with water, and then soak the soybeans in water for 6 hours;

[0044] (2) Refining the soaked soybeans, and filtering through sieves of 60 mesh, 80 mesh, 100 mesh, and 120 mesh in turn to obtain soybean milk, and filtering to remove the bean dregs in the soybean milk, so that the soybean milk is clearer and tastes better, and then Divide the soy milk into two parts and set aside...

Embodiment 3

[0049] A novel soy water biodynamic fermented liquid, comprising the following raw materials in parts by weight: 20 kg of soybeans, 200 kg of water, and 1.5 kg of probiotics;

[0050] The probiotics comprise the following components: 15g of Candida lipolytica, 25g of Bifidobacterium adolescentis, 15g of Lactobacillus bulgaricus, 10g of Bifidobacterium bifidum, 5g of Lactobacillus acidophilus, and 30g of Lactococcus lactis.

[0051] The preparation method of the novel soybean water biodynamic fermentation liquid comprises the following steps:

[0052] (1) Select high-quality soybeans, wash the soybeans with water, and then soak the soybeans in water for 10 hours;

[0053] (2) Refining the soaked soybeans, and filtering through sieves of 60 mesh, 80 mesh, 100 mesh, and 120 mesh in turn to obtain soybean milk, and filtering to remove the bean dregs in the soybean milk, so that the soybean milk is clearer and tastes better, and then Divide the soy milk into two parts and set asid...

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Abstract

The invention discloses novel bean water biological power fermentation liquor and a preparation method thereof. The novel bean water biological power fermentation liquor comprises the following raw materials of soybeans, water and probiotics, wherein the probiotics comprise the following components of candida lipolytica, bifidobacterium adolescentis, lactobacillus bulgaricus, bifidobacterium bifidum, lactobacillus acidophilus and lactococcus lactis. The novel bean water biological power fermentation liquor has the beneficial effects that the novel bean water biological power fermentation liquor is prepared by adding the probiotics to bean water, and the novel bean water biological power fermentation liquor contains rich trace elements of copper, phosphorus, ferrum, potassium, calcium, zinc, molybdenum and the like, and further contains flavone, saponin, folic acid, vitamins, 16 amino acids necessary for human bodies, and rich probiotics; the power fermentation liquor as a raw materialcan be made into foods, a biological feed, a biological fertilizer, environmental-friendly fermentation liquor and the like, can provide rich nutrient components, and can also effectively decompose the nutrient substances of other raw materials, absorption is facilitated, the conversion rate of the raw materials can be increased, and pollution to environment can be reduced.

Description

technical field [0001] The invention relates to the field of soybean water recovery and reuse, in particular to a soybean water biodynamic fermented liquid prepared by recycling and reusing waste soybean water for producing soybean products as a raw material and a preparation method thereof. Background technique [0002] The existence of tofu has a long history, about 2,000 years ago. People in most parts of my country have eaten tofu since ancient times, and it is still an indispensable dish in people's daily life. At present, our commonly used tofu point preparations are bittern and gypsum. Long-term consumption does not take advantage of human health, and the production of tofu consumes a lot of water resources, and the remaining soybean water produced by using bittern and gypsum as point preparations to produce tofu is difficult and costly. The low production rate has become a key factor restricting the development of the soybean product industry. [0003] Therefore, a ...

Claims

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Application Information

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IPC IPC(8): A23C20/02A23L11/45A23L11/50
CPCA23C20/025A23V2400/231A23V2400/123A23V2400/513A23V2400/517A23V2400/113
Inventor 宁成国
Owner 黑龙江省亚布力林业局有限公司
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