Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Making method of pure breed fermented soybean sour soup

A technology of pure-bred fermentation and production methods, applied in the direction of yeast-containing food ingredients, bacteria used in food preparation, and the functions of food ingredients, can solve the problems of wasting soybean clear liquid, etc., and achieve the purpose of delaying female aging, unique flavor, and nutrition. full effect

Active Publication Date: 2019-04-26
广州佳明食品科技有限公司
View PDF8 Cites 3 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] Aiming at the deficiencies in the above-mentioned prior art, the present invention provides a method for making pure fermented soybean sour soup to solve the problem of wasting soybean clear liquid

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Making method of pure breed fermented soybean sour soup
  • Making method of pure breed fermented soybean sour soup

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] A method for making pure fermented sour bean soup, comprising the following steps: (1) collecting raw materials: collecting bean clear liquid in the process of making bean curd by acid method. (2) Filtration: filter the bean clear liquid through 200 mesh. (3) Add auxiliary materials: add 3% glucose; (4) Sterilize: sterilize at 105° C. for 8 minutes. (5) Inoculate, add 3% mixed strains to the sterilized bean clear liquid (6) Ferment, ferment at 42° C. for 50 h. (7) Filtration: filter through 250 mesh. (8) Sterilization: Sterilize at 85°C for 8 minutes to obtain Soy Sour Soup.

[0030] Wherein, the soy clear liquid collected in the step (1) has an initial acidity of 0.8-1.5 g / L and a sugar content of 1-2 Birx. The particle diameter after filtering in the step (2) is 2-3um. The initial reducing sugar after adding glucose in the step (3) is 4-6%. In the step (5), the mixed strain is Lactobacillus rhamnosus: Lactobacillus corn liquid: Lactobacillus paracasei: Kluyveromy...

Embodiment 2

[0032] A method for making pure fermented sour bean soup, comprising the following steps: (1) collecting raw materials: collecting bean clear liquid in the process of making bean curd by acid method. (2) Filtration: filter the bean clear liquid through 200 mesh. (3) Add auxiliary materials: add 2% glucose; (4) Sterilize: sterilize at 108° C. for 5 minutes. (5) Inoculate, add 2.5% mixed strains to the sterilized bean clear liquid (6) Ferment, ferment at 47° C. for 41 hours. (7) Filtration: filter through 250 mesh. (8) Sterilization: Sterilize at 90°C for 6 minutes to obtain Soy Sour Soup.

[0033] Wherein, the soy clear liquid collected in the step (1) has an initial acidity of 0.8-1.5 g / L and a sugar content of 1-2 Birx. The particle diameter after filtering in the step (2) is 2-3um. The initial reducing sugar after adding glucose in the step (3) is 4-6%. In the step (5), the mixed strain is Lactobacillus rhamnosus: Lactobacillus corn liquid: Lactobacillus paracasei: Kluy...

Embodiment 3

[0035] A method for making pure fermented sour bean soup, comprising the following steps: (1) collecting raw materials: collecting bean clear liquid in the process of making bean curd by acid method. (2) Filtration: filter the bean clear liquid through 200 mesh. (3) Add auxiliary materials: add 4% glucose; (4) Sterilize: sterilize at 103° C. for 10 minutes. (5) Inoculate, add 3.5% mixed strains to the sterilized bean clear liquid. (6) Ferment, ferment at 40° C. for 55 hours. (7) Filtration: filter through 250 mesh. (8) Sterilization: Sterilize at 82°C for 10 minutes to obtain Soy Sour Soup.

[0036] Wherein, the soy clear liquid collected in the step (1) has an initial acidity of 0.8-1.5 g / L and a sugar content of 1-2 Birx. The particle diameter after filtering in the step (2) is 2-3um. The initial reducing sugar after adding glucose in the step (3) is 4-6%. In the step (5), the mixed strain is Lactobacillus rhamnosus: Lactobacillus corn liquid: Lactobacillus paracasei: K...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention provides a making method of pure breed fermented soybean sour soup. The method comprises the following steps: collecting raw materials, filtering adding auxiliary materials, sterilizing,inoculating, fermenting, filtering and disinfecting to obtain the soybean sour soup. The invention provides the making method of the soybean sour soup; the obtained soybean sour soup is short in fermentation period, high in acid yield, and very rich in contents of flavor substances and characteristic nutrients; furthermore, the making method effectively solves the problem of wastewater treatmentin a bean curd production process, and is in line with the current green and sustainable development concept; the bean product industry is organically combined with the sour soup industry, so that thedevelopment of the bean product industry and the sour soup industry is better promoted.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a method for preparing pure fermented soybean sour soup. Background technique [0002] Soybean is originally produced in China, and its cultivation is spread all over the world, among which China, Brazil, the United States and other countries are the main producing areas. There are many ways to process soybeans, and the processing history of tofu is very long, and tofu is also a traditional industry in my country. In the process of making tofu, since soybeans need to be leached with water, then refined, and then coagulated with a coagulant to coagulate the soybean protein, a large amount of by-products—soybean clear liquid will be precipitated during the coagulation process and pressing process of soybean protein. Soybean clear liquid refers to the general term for the supernatant liquid precipitated during the protein denaturation and precipitation in the bean curd bean...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Applications(China)
IPC IPC(8): A23L23/00A23L29/00A23L33/00A23L29/30
CPCA23L23/00A23L29/065A23L29/30A23L33/00A23V2002/00A23V2400/187A23V2400/165A23V2400/175A23V2200/30A23V2250/61A23V2250/76
Inventor 李明赵良忠
Owner 广州佳明食品科技有限公司
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com