Pure breed fermentation process for producing tasteless preserved soybean

Abstract

The invention relates to a method for producing fermented soya beans, wherein it uses the Bacillus subtilis of CGMCC No. 1863 number as the bacterial seed; uses soybean as material, uses mulberry leaf and sweet wormwood as findings. And the production comprises boiling, filter and boiling; planting bacterial at soybean / seed liquid ration as 100:1-3(w / v), to ferment and dry. The invention has stable function.

Description

technical field [0001] The invention belongs to the technical field of fermentation engineering, and relates to the processing technology of traditional Chinese medicines in my country, in particular to a pure-breed fermentation process for producing light tempeh. Background technique [0002] Tempeh is a Chinese specialty fermented traditional Chinese medicine made from soybeans. According to Chinese medical books of all dynasties, its main function is to relieve the exterior, eliminate annoyance, and vent stagnant heat. Modern studies have shown that it also has the effects of lowering blood sugar, regulating blood lipids, anti-oxidation, and anti-liver cancer cells in vitro. At present, since the production of light tempeh still relies on natural fermentation, there are many problems: 1. Various microorganisms from raw materials, utensils and natural environment will compete with each other for growth, and those microorganisms that are most suitable for food substrates an...

AI Technical Summary

Problems solved by technology

At present, since the production of light tempeh still relies on natural fermentation, there are many problems: 1. Various microorganisms from raw materials, utensils and natural environment will compete with each other for growth, and those microorganisms that are most suitable for food substrates and production conditions It will grow rapidly and gradually become the dominant strain, so the dominant strain in fermentation often has variability due to differences in production conditions, resulting in inconsistency in the nutritional and functional qualities of fermented products; 2. Worse, the dominant strain The strain may not be suitable for fermenting and producing light tempeh, resulting in failure of fermentation and poor stability of fermentation production

3. Some polluting bacteria may still be pathogenic bacteria. For example, some strains of Aspergillus flavus can produce aflatoxin that can cause liver cancer in humans and livestock, which will affect the safety of medication.