Novel fermentation method of bean dregs
A processing method, the technology of bean dregs, which is applied in the field of new bean dregs fermentation processing, can solve the problems of easy deterioration and growth of miscellaneous bacteria, and achieve the effects of long shelf life, inhibition of absorption, and maintenance of blood sugar balance
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Embodiment 1
[0029] A novel bean dregs fermentation processing method, comprising the steps of:
[0030] Step 1: separate the corn seeds and corncobs of the cooked corn, spray glucose solution on the surface of the corncobs, cultivate the strains for 5 days at 15°C and 80% humidity, and obtain the strains;
[0031] Step 2: The strains in step 1 are inoculated, cultivated and screened for multiple times on the bean curd residue with a water content of 35%, until there are no miscellaneous bacteria, and a single strain is obtained;
[0032] Step 3: Air-dry the single strain obtained in step 2 as a secondary strain at 40° C. to obtain the inoculated strain;
[0033] Step 4: Treat the bean curd dregs with pressure water, then stir-fry the bean curd dregs with a stir-fry machine until the water content is 40%, then cool, inoculate the bacteria and glucose to melt, filter, and then spray the filtrate on the surface of the bean curd dregs, wherein m( Inoculated strain): m (glucose) = 1:5, m (ino...
Embodiment 2
[0035] A novel bean dregs fermentation processing method, comprising the steps of:
[0036] Step 1: separate the corn seeds and corncobs of the cooked corn, spray glucose solution on the surface of the corncobs, cultivate the strains for 7 days at 13°C and 70% humidity, and obtain the strains;
[0037] Step 2: The strains in step 1 are inoculated, cultivated and screened for multiple times on the bean curd dregs with a moisture content of 40%, until there are no miscellaneous bacteria, and a single strain is obtained;
[0038] Step 3: Air-dry the single strain obtained in step 2 as a secondary strain at 35° C. to obtain the inoculated strain;
[0039] Step 4: Treat the bean curd dregs with pressure water, then stir-fry the bean curd dregs with a stir-fry machine until the water content is 35%, then cool, inoculate the bacteria and glucose to melt, filter, and then spray the filtrate on the surface of the bean curd dregs, wherein m( Inoculated strain): m (glucose) = 1:3, m (in...
Embodiment 3
[0041] A novel bean dregs fermentation processing method, comprising the steps of:
[0042] Step 1: separate the corn seeds and corn cobs of the cooked corn, spray glucose solution on the surface of the corn cobs, cultivate the strains for 7 days at 14°C and 75% humidity, and obtain the strains;
[0043] Step 2: The strains in step 1 are inoculated, cultivated and screened for multiple times on the bean curd residue with a water content of 35%, until there are no miscellaneous bacteria, and a single strain is obtained;
[0044] Step 3: Air-dry the single strain obtained in step 2 as a secondary strain at 40° C. to obtain the inoculated strain;
[0045] Step 4: Treat the bean curd dregs with pressure water, then stir-fry the bean curd dregs with a stir-fry machine until the water content is 40%, then cool, inoculate the bacteria and glucose to melt, filter, and then spray the filtrate on the surface of the bean curd dregs, wherein m( Inoculated strain): m (glucose) = 1:5, m (i...
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