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

Pending Publication Date: 2020-01-17
肖顺治
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The technology to be solved by the present invention is to solve the problems existing in the processing of bean curd dregs in the prior art and the problems that traditional fermented bean curd dregs are easy to deteriorate and grow miscellaneous bacteria during the high-temperature plum rain season, and propose a new method of fermenting bean curd dregs

Method used

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  • Novel fermentation method of bean dregs
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  • Novel fermentation method of bean dregs

Examples

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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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Abstract

The invention discloses a novel fermentation method of bean dregs, comprising the steps of I, separating corn kernels and corncobs on cooked corn, and performing strain culture on the corncobs under certain cultivation conditions to obtain strains; II, subjecting bean dregs to multiple incubation cultivation and screening via the strains of the step I until no sundry bacteria occur so that a single strain is attained; III, air-drying the single strain of the step II as a secondary strain to obtain an inoculation strain; IV, inoculating the inoculation strain of the step III to the bean dregs.The finished product has a long shelf life; after the strain inoculation, sundry bacteria cannot grow, so that the taste is good; the dietary fiber, minerals and trace elements originally in the beandregs are kept unchanged; the finished product herein is delicious in taste, is better for maintaining physical nutritional balance for contemporary people, and is a low-calorie food necessary to human.

Description

technical field [0001] The invention relates to the technical field of bean dregs processing technology, in particular to a novel bean dregs fermentation processing method. Background technique [0002] Keep the rich dietary fiber and other trace elements in the bean curd residue unchanged, and its mineral content is very high. Dietary fiber is a substance that is healthy for the human body. Due to the progress of human beings, the living standard has greatly improved, and too much high-energy food is absorbed , affecting human health, people have a new understanding of bean curd residue. Studies have proved that regular consumption of bean curd residue food can increase the intake of human dietary fiber, which is beneficial to health. [0003] Tofu dregs can make the stool soft, promote intestinal peristalsis and digestion and absorption, facilitate defecation, prevent constipation, anal fissure, hemorrhoids, intestinal cancer and other diseases, and have a good effect on ...

Claims

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Application Information

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IPC IPC(8): A23C20/02
CPCA23C20/025
Inventor 肖顺治肖帆朱小丽
Owner 肖顺治
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