A kind of preparation method of purebred fermented bean sour soup
A pure-bred fermentation and production method technology, which is applied in the directions of yeast-containing food ingredients, bacteria used in food preparation, and the functions of food ingredients, can solve the problem of waste of soybean liquid, and achieve delaying female aging, comprehensive nutrition, and improvement Effects of Menopause Symptoms
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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...
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