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Preparation method of nutrient and functional fermented soybean meal fermented by purebred strains

A light tempeh and functional technology, which is applied in the field of preparation of nutrition and functional light tempeh, can solve the problems of harmful bacteria invasion, unfavorable absorption, and long fermentation cycle, so as to improve blood fat-lowering effect, improve digestion utilization rate, and produce The effect of simple equipment

Pending Publication Date: 2019-11-01
SHENYANG PHARMA UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] Modern studies have shown that most of the protein in black soybeans exists in the form of macromolecules, and 97% to 99% of the isoflavones are in the form of soybean isoflavone glycosides, which is not conducive to human absorption; the content of statins also directly affects its lipid-lowering effect. Effect; traditional Chinese medicine fermentation process is mostly carried out under natural conditions, mixed fermentation by multi-strain, enzyme activity is not high, quality is unstable, fermentation cycle is long, and production is limited by seasons, there may be harmful impurities in the fermentation process Bacteria invaded, so that the potential effectiveness of microorganisms in the drug fermentation process could not be maximized, seriously affecting the nutritional value and utilization prospects of light tempeh

Method used

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  • Preparation method of nutrient and functional fermented soybean meal fermented by purebred strains
  • Preparation method of nutrient and functional fermented soybean meal fermented by purebred strains
  • Preparation method of nutrient and functional fermented soybean meal fermented by purebred strains

Examples

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Effect test

Embodiment 1

[0036] 1) Pretreatment of raw materials: take selected mulberry leaves and Artemisia annua with a ratio of 14:14, black soybeans 1000g, remove sand and other foreign matter, and then rinse with water. Add 15 times the water to decoct the mulberry leaves and Artemisia annua, decoct twice, 1 hour each time, concentrate the decoction to 500ml, adjust the pH value to 6 with acetic acid, and filter;

[0037] 2) Mixing and sterilizing: mix the water decoction obtained in step 1) into 1000g of clean black soybeans, and after exhaustion, steam in a steamer for 1.5 hours until it is thoroughly steamed and cooled;

[0038] 3) Fermentation: The mixed material after the sterilization treatment obtained in step 2) is subjected to pure-breed fermentation, and the strain Monascus (Monscus.sp.9901) is inoculated with an inoculum size of 6%, and the fermentation conditions are: the pressure is normal pressure, The humidity is 48-52%, and the temperature is kept at 30-32°C for 28 hours of culti...

Embodiment 2

[0041] 1) Raw material pretreatment: take the selected mulberry leaves and Artemisia annua at a ratio of 18:18, and 1000g of black soybeans, remove foreign matter such as sand and stones, and then rinse with water. Add 15 times the water to decoct the mulberry leaves and Artemisia annua, decoct twice, 1 hour each time, concentrate the decoction to 500ml, adjust the pH value to 6 with acetic acid, and filter;

[0042] 2) Mixing and sterilizing: mix the water decoction obtained in step 1) into 1000g of clean black soybeans, and after exhaustion, steam in a steamer for 1.5 hours until it is thoroughly steamed and cooled;

[0043] 3) Fermentation: The mixed material after the sterilization treatment obtained in step 2) is subjected to pure-breed fermentation, and the strain Monascus (Monscus.sp.9901) is inoculated with an inoculum size of 6%, and the fermentation conditions are: the pressure is normal pressure, The humidity is 48-52%, and the temperature is kept at 30-32°C for 28 ...

Embodiment 3

[0046]1) Raw material pretreatment: Take the selected mulberry leaves and Artemisia annua at a ratio of 20:20, and 1000g of black soybeans, remove foreign matter such as sand and stones, and then rinse with water. Add 15 times the water to decoct the mulberry leaves and Artemisia annua, decoct twice, 1 hour each time, concentrate the decoction to 500ml, adjust the pH value to 6 with acetic acid, and filter;

[0047] 2) Mixing and sterilizing: mix the water decoction obtained in step 1) into 1000g of clean black soybeans, and after exhaustion, steam in a steamer for 1.5 hours until it is thoroughly steamed and cooled;

[0048] 3) Fermentation: The mixed material after the sterilization treatment obtained in step 2) is subjected to pure-breed fermentation, and the strain Monascus (Monscus.sp.9901) is inoculated with an inoculum size of 6%, and the fermentation conditions are: the pressure is normal pressure, The humidity is 48-52%, and the temperature is kept at 30-32°C for 28 h...

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Abstract

The invention belongs to the technical field of fermentation, and particularly relates to a preparation method of nutrient and functional fermented soybean meal fermented by purebred strains. The preparation method of the nutrient and functional fermented soybean meal fermented by the purebred strains comprises the steps that raw material pretreatment, cooking, drying and fermentation are carriedout, wherein at the beginning of fermentation, the purebred monscus.sp.9901 is accessed. In the fermentation process, the fermented soybean has higher protease activity and isoflavone aglycone conversion rate in the fermentation process, and main physiological active substances produced by the Monascus is lovastatin. The protease activity is 115.47 U.g<-1>; and the isoflavone aglycone content is 77.10%; and the ring-opening lovastatin content and lactone-type lovastatin content are separately 579.12 [mu]g / g and 116.5887 [mu]g / g.

Description

technical field [0001] The invention belongs to the technical field of fermentation, and in particular relates to a method for preparing nutritious and functional fermented soya bean fermented by pure strains. Background technique [0002] Tempeh is a kind of medicinal and edible grain, which is fermented from black soybeans. It contains soybean polysaccharides, isoflavones, statins, saponins, lipids, vitamins, soybean protein and other effective bioactive ingredients. It has the functions of regulating blood lipids, Hypoglycemic, anti-arteriosclerosis, anti-oxidation, anti-tumor, anti-virus, anti-osteoporosis. Since the 1977 edition of the Pharmacopoeia, the processing method of light tempeh has been changed to the following five processes: [0003] 1) Raw material pretreatment: take 70-100g each of mulberry leaves and Artemisia annua, add water to decoct, and filter; [0004] 2) Cooking and drying: Stir the decoction into 1000g of net black soybeans, steam thoroughly aft...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L11/00A23L33/00
CPCA23L33/00A23V2002/00A23L11/50A23V2200/3262A23V2250/21
Inventor 王延年王丹刘玉华江玲玲唐正馨
Owner SHENYANG PHARMA UNIVERSITY
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