Unlock instant, AI-driven research and patent intelligence for your innovation.

Preparation method of bacillus natto fermented soybean curb residue, product and application

A technology for fermenting bean curd residue and natto bacteria, applied in the field of fermented food processing, can solve the problems that have not yet been seen, and achieve the effects of improving the utilization rate and added value, and extending the industrial chain

Inactive Publication Date: 2021-06-22
SHANXI AGRI UNIV
View PDF3 Cites 0 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

There are no reports on the preparation of food series using Bacillus natto to ferment bean curd residue

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Preparation method of bacillus natto fermented soybean curb residue, product and application
  • Preparation method of bacillus natto fermented soybean curb residue, product and application

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] Preparation of natto fermented bean curd residue:

[0030] (1) Raw material requirements: choose fresh bean curd residues that have just been separated from the production line of tofu and soybean products, and require no chemical or physical pollution, no pests, no mildew, no corruption;

[0031] (2) Treatment and proportioning of bean curd residue: the water content of bean curd residue is controlled at 83%. When the water content is too low, add an appropriate amount of water and mix well. When the water content is too high, use a filter cloth or a centrifuge to remove excess moisture;

[0032] (3) Cooking and sterilization of raw materials: Put the bean curd residue that meets the requirements into a container, and then put it into a high-pressure steam sterilization equipment at 0.1MPa, 121°C, and cook for 30 minutes;

[0033] (4) Cooling: After cooking, take out the bean curd residue and cool to 40°C for later use;

[0034] (5) Preparation (activation) of slant s...

Embodiment 2

[0040] Processing technology of natto fermented bean curd residue food:

[0041] (1) Raw material requirements: choose fresh bean curd residues that have just been separated from the production line of tofu and soybean products, and require no chemical or physical pollution, no pests, no mildew, no corruption;

[0042] (2) Treatment and proportioning of bean curd residue: the water content of bean curd residue is controlled at 80%. When the water content is too low, add an appropriate amount of water and mix well. When the water content is too high, use a filter cloth or a centrifuge to remove excess moisture;

[0043] (3) Cooking and sterilization of raw materials: Put the bean curd residue that meets the requirements into a container, and then put it into a high-pressure steam sterilization equipment at 0.13MPa, 125°C, and cook for 25 minutes;

[0044] (4) Cooling: After cooking, take out the bean curd residue and cool to 40°C for later use;

[0045] (5) Preparation (activa...

Embodiment 3

[0053] Processing technology of natto bacteria fermented bean curd residue health products:

[0054] (1) Raw material requirements: choose fresh bean curd residues that have just been separated from the production line of tofu and soybean products, and require no chemical or physical pollution, no pests, no mildew, no corruption;

[0055] (2) Treatment and proportioning of bean curd residue: the water content of bean curd residue is controlled at 88%. When the water content is too low, add an appropriate amount of water and mix well. When the water content is too high, use a filter cloth or a centrifuge to remove excess moisture;

[0056] (3) Cooking and sterilization of raw materials: put the bean curd residue that meets the requirements into a container, and then put it into a high-pressure steam sterilization equipment at 0.07MPa, 115°C, and cook for 35min;

[0057] (4) Cooling: After cooking, take out the bean curd residue and cool to 40°C for later use;

[0058] (5) Prep...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention discloses a preparation method of bacillus natto fermented soybean curb residues, a product and application. The method includes: inoculating the bacillus natto leavening agent into the cooked soybean curb residues, performing fermentation culture, and performing freeze drying to obtain the bacillus natto fermented soybean curb residues. The invention develops and produces a new product by taking soybean curb residue as a raw material, and provides a healthy, safe, nutritional and health-care functional series food for people; according to the technical scheme, the utilization rate and the added value of the soybean curb residues are improved, and the industrial chain of soybean processing is prolonged.

Description

technical field [0001] The invention relates to the field of fermented food processing, in particular to a preparation method, product and application of fermented bean curd dregs fermented by Bacillus natto. Background technique [0002] Tofu dregs are the main by-products of soy products such as tofu, dried tofu and tofu skin, accounting for about 15% to 20% of the mass of dried tofu. Tofu dregs are rich in dietary fiber, protein, minerals, vitamins and other nutrients, with high nutritional value. Tofu residue also contains a variety of functional components, including isoflavones, total saponins, dietary fiber, etc. Eating tofu residue can reduce blood cholesterol levels, reduce the consumption of insulin by diabetics, and help prevent colon cancer, high blood pressure, and diabetes and other diseases, bean curd residue is regarded as an emerging source of dietary fiber. my country, as a big producer and consumer of soybean products, calculates that 0.5 ton of dry soyb...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Applications(China)
IPC IPC(8): A23L11/50A23L33/00
CPCA23L33/00
Inventor 郝林赵廉谦郝利平
Owner SHANXI AGRI UNIV