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Method for preparing fermented soybean by utilizing fermentation of composite bacteria and application

A technology of compound strain and light tempeh, applied in the field of traditional Chinese medicine processing, can solve the problems of affecting safety and effectiveness, pathogenic bacteria contamination of light tempeh, toxic and harmful microorganisms, etc., and achieves enhanced color, better appearance and high safety. Effect

Inactive Publication Date: 2019-04-26
HEILONGJIANG ACAD OF TCM
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0004] The purpose of the present invention is to solve the problem that the current traditional method of processing light tempeh may introduce toxic and harmful microorganisms, so that the risk of pathogenic bacteria contamination in light tempeh affects the safety and effectiveness of its use; moreover, the color of light tempeh is not good
And at present there is not a kind of problem that adopts light tempeh to prepare medicine for treating oral ulcer

Method used

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  • Method for preparing fermented soybean by utilizing fermentation of composite bacteria and application
  • Method for preparing fermented soybean by utilizing fermentation of composite bacteria and application
  • Method for preparing fermented soybean by utilizing fermentation of composite bacteria and application

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specific Embodiment approach 1

[0027] Specific embodiment one: a kind of method of utilizing compound bacterial strain fermentation of present embodiment to prepare light tempeh, it is carried out according to the following steps:

[0028] Step 1. Take the soybeans and wash them with water, add 2 to 3 times the weight of water and soak them for 12 to 16 hours, drain them, place them in the dark, and carry out germination treatment for 24 to 48 hours;

[0029] Step 2, adding water to Artemisia annua and mulberry leaves and decocting together twice, each time for 1 hour, combining the filtrates, concentrating them for later use;

[0030] Step 3. Add the concentrated solution of Step 2 to the germinated soybeans in Step 1, and add 0.02% of soybean weight alum to soak for 10-14 hours; sterilize and cook for 30-30 hours at 121°C and 0.105Mpa 40min; take it out and let it cool at room temperature to obtain the fermentation substrate;

[0031] Step 4. Under aseptic conditions, take the fermented substrate cooked ...

specific Embodiment approach 2

[0033] Embodiment 2: This embodiment is different from Embodiment 1 in that the soybeans are black beans or soybeans. Others are the same as in the first embodiment.

specific Embodiment approach 3

[0034] Embodiment 3: The difference between this embodiment and Embodiment 1 is that the amount of water added in step 2 is 18 times the weight of Artemisia annua and mulberry leaves. Others are the same as in the first embodiment.

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Abstract

The invention relates to a method for preparing fermented soybean by utilizing fermentation of composite bacteria and application, belongs to the technical field of preparation of traditional Chinesemedicines, and aims to solve problems that according to a traditional fermented soybean preparation method in the prior art, poisonous and harmful microorganisms can be brought in, so that a risk of pathogenic bacterium pollution exists in the fermented soybean, thus affecting using safety and effectiveness of the fermented soybean, and a color of the fermented soybean is not good, and the problemthat a method for preparing a drug for treating dental ulcers by adopting the fermented soybean does not exist at present. The fermented soybean involved in the invention is used for preparing the drug for treating the dental ulcers. A preparation method comprises the following steps: enabling soybeans after germination treatment to be mixed with a decoction solution of herba artemisiae annuae and folium mori, adding iron vitriol, then boiling, and inoculating with mixed liquid of bacillus subtilis, absidia corymbifera and lactobacillus bulgaricus to perform fermentation, and then drying to obtain the fermented soybean. The method involved in the invention is applied to the field of preparation and application of the fermented soybean.

Description

technical field [0001] The invention belongs to the technical field of traditional Chinese medicine processing, and in particular relates to a method for preparing fermented soya bean by fermenting compound strains. Background technique [0002] Douchi is processed from the co-fermentation of mature seeds of Glycine max(L.)Merr., a leguminous plant, with Artemisia annua and mulberry leaves. Anxiety, the effect of promoting stagnation and heat, used for colds, cold and heat, headache, irritability and chest tightness, restlessness and insomnia. Modern research has confirmed that light tempeh contains various physiologically active ingredients such as isoflavones, oligosaccharides, soybean saponins, tempeh fibrinolytic enzymes, γ-aminobutyric acid, etc. Hormone-like effect, it has a good effect on the prevention and control of diseases such as cardiovascular disease, diabetes, osteoporosis, breast cancer and female menopausal syndrome. [0003] Due to the different productio...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A61K36/48A61K36/9062A61K36/8945A61K36/638A61P1/02
CPCA61K9/006A61K9/0095A61K36/00A61K36/076A61K36/235A61K36/284A61K36/344A61K36/48A61K36/481A61K36/484A61K36/52A61K36/605A61K36/634A61K36/638A61K36/734A61K36/744A61K36/752A61K36/756A61K36/8945A61K36/8998A61K36/9062A61K2236/13A61K2236/19A61P1/02A61K2300/00
Inventor 王伟明陈丽艳方自若孙银玲王萍曹阳
Owner HEILONGJIANG ACAD OF TCM
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