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Preparation process of fermented soybean

A technology of light tempeh and soybean, applied in the direction of food science, can solve the problems of long fermentation time and narrow scope, and achieve the effect of ensuring normal fermentation

Pending Publication Date: 2021-03-12
四川辅正药业股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] Second, the fermentation time is longer
[0006] Third, the requirements for fermentation temperature and humidity are strict and the range is narrow

Method used

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  • Preparation process of fermented soybean
  • Preparation process of fermented soybean
  • Preparation process of fermented soybean

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0047] The preparation technology of embodiment 1 light tempeh

[0048] The concrete steps of preparation technology are as follows:

[0049] 1. Pick out impurities from black beans.

[0050] 2. According to the ratio of black beans: Artemisia annua: Mulberry leaves = 1000: (70-100): (70-100), weigh Artemisia annua and mulberry leaves, add 10 times the amount of water to soak for 15 minutes, boil until boiling, then turn to low heat and fry Boil for 1 hour, filter, collect the filtrate, add 8 times the amount of water, decoct for 1 hour with the above method, filter, combine the two filtrates, and let it cool slightly.

[0051] 3. Pour the prepared black beans into the filtrate and soak. Depending on the situation, it can be stirred several times to ensure the uniformity of water absorption of the black beans, so as to prevent the black beans on the top from being pushed out of the liquid medicine after the black beans absorb water, resulting in insufficient water absorption...

experiment example 1

[0063] Experimental example 1 Selection of light tempeh fermentation vessel

[0064]On the basis of Example 1, the vessels used for the first stage of fermentation were respectively set to stainless steel buckets, glass jars, bamboo baskets or dustpans, and after fermentation, step 6 was not entered, and the shape of the semi-finished product obtained was observed.

[0065] In addition, on the basis of Example 1, the vessels used for the second-stage fermentation are set to stainless steel barrels (covered), earthen pottery pots (covered) or earthenware jars (add water to seal along the edge when used), and observe Finished form.

[0066] The results are shown in Table 1. In the first stage of fermentation, the dustpan is used as the container, which can make the black beans show yellow mold, odorless, and no mucus. The effect is obviously better than that of stainless steel barrels, glass jars, and bamboo baskets.

[0067] In the second stage, choose earthen pottery jars th...

experiment example 2

[0072] The selection of experimental example 2 first-stage fermentation conditions

[0073] On the basis of Example 1, the first-stage fermentation conditions (whether to use gauze, whether to prepare strains in advance) are adjusted, and the semi-finished product obtained by the first-stage fermentation is observed. The specific test methods and results are shown in Table 2.

[0074] The selection of the first stage fermentation condition of table 2

[0075]

[0076]

[0077] Conclusion: If the first stage of fermentation is carried out directly according to the method of "Chinese Pharmacopoeia", black soybeans are more difficult to grow mold (including the yellow mold coat required for fermenting light tempeh) and are prone to worms. In the first stage of fermentation, the use of gauze and the preparation of strains in advance are extremely important: on the one hand, it can quickly grow the required yellow mold on the surface of black beans, avoiding the growth of ins...

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Abstract

The invention discloses a preparation method of fermented soybean, and belongs to the field of traditional Chinese medicine processing. The method comprises the following steps: 1) taking 70-100 partsby weight of folium mori and 70-100 parts by weight of artemisia apiacea, adding water to decoct, and filtering to obtain a decoction and dregs; 2) adding 1000 parts by weight of soybeans into the decoction, enabling the soybeans to completely absorb the decoction, thoroughly steaming, and cooling; 3) mixing the soybeans with strains, and spreading the mixture in a flat container with a porous bottom and without a cover; (4) covering soybeans with the medicine residues, then covering the soybeans with breathable gauze, and performing aerobic fermentation until yellow mildew coats grow on thesoybeans; 5) washing the soybeans with water, and airing the soybeans in a container with holes at the bottom until no water drops but water is visible on the surface; (6) sealing and fermenting untilthe section is black and has soy sauce flavor; and 7) drying.

Description

technical field [0001] The invention belongs to the field of traditional Chinese medicine processing. Background technique [0002] Tempeh, the name of traditional Chinese medicine, is a fermented processed product of the mature seeds of the leguminous plant soybean. Light tempeh has the effects of relieving the exterior, eliminating annoyance, and dispelling stagnant heat; it is mainly used for colds, cold and heat, headache, irritability and chest tightness, and insomnia due to deficiency and annoyance. It has a wide range of clinical applications. [0003] The preparation method recorded in the 2015 edition of "Chinese Pharmacopoeia" is "take 70-100g each of mulberry leaves and Artemisia annua, add water to decoct, filter, mix the decoction into 1000g of clean soybeans, steam thoroughly after exhaustion, take out, Let it dry for a while, then put it in a container, cover it with fried mulberry leaves and Artemisia annua dregs, let it ferment until it is covered with yell...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L11/50
Inventor 孙政李兵姚仁川孙继林陈美华
Owner 四川辅正药业股份有限公司
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