Pure breed fermentation process for producing tasteless preserved soybean

A pure-bred fermentation and light tempeh technology, applied in the field of fermentation engineering, can solve the problems of carcinogenicity, fermentation failure, poor fermentation production stability, etc., and achieve the effects of improving stability, improving safety, and ensuring consistency

Inactive Publication Date: 2007-07-11
ZHEJIANG UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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, res...

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] (1) Soaking and cooking of soybeans

[0024] Take 100 grams each of mulberry leaves and Artemisia annua, add 2500 grams of water to decoct, filter, mix the decoction into 1000 grams of washed soybeans, and cook under high pressure at 0.1 MPa for 40 minutes after the decoction is exhausted.

[0025] (2) Preparation of seed solution

[0026] Using KMB liquid medium, insert the strain CGMCC No.1863 under aseptic conditions, and cultivate it on a shaker at 150rpm for 18 hours, count the colonies on the nutrient agar plate, and dilute it with sterile physiological saline to contain 10 live bacteria. 7 per milliliter of seed solution.

[0027] (3) Inoculation of koji making and post-fermentation

[0028] After inoculating with the weight-volume ratio (w / v) of boiled soybeans and seed liquid being 100:1, place it at 37°C for 48 hours, wash the koji, place it in a closed container at 45°C for 7 days, take it out and dry it.

[0029] The surface of this product is black, wrin...

Embodiment 2

[0031] (1) Soaking and cooking of soybeans

[0032] Take 100 grams each of mulberry leaves and Artemisia annua, add 2500 grams of water to decoct, filter, mix the decoction into 1000 grams of washed soybeans, and cook under normal pressure for 3 hours after exhaustion.

[0033] (2) Preparation of seed solution

[0034] Using KMB liquid medium, insert the strain CGMCC No.1863 under aseptic conditions, culture it on a shaker at 150rpm for 18 hours, count the colonies on the nutrient agar plate, and dilute it with sterile normal saline to contain 10 live bacteria. 7 per milliliter of seed solution.

[0035] (3) Inoculation of koji making and post-fermentation

[0036] After inoculating the weight-volume ratio (w / v) of boiled soybeans to seed liquid as 100:3, place it at 30°C for 60 hours, wash the koji, then place it in a closed container at 50°C for 10 days, take it out and dry it.

[0037] The surface of this product is black, wrinkled and uneven, the cross-section is brown,...

Embodiment 3

[0039] (1) Soaking and cooking of soybeans

[0040] Take 100 grams each of mulberry leaves and Artemisia annua, add 2500 grams of water to decoct, filter, mix the decoction into 1000 grams of washed soybeans, and cook under high pressure at 0.05 MPa for 60 minutes after exhaustion.

[0041] (2) Preparation of seed solution

[0042] Using KMB liquid medium, insert the strain CGMCC No.1863 under aseptic conditions, culture it on a shaker at 150rpm for 18 hours, count the colonies on the nutrient agar plate, and dilute it with sterile normal saline to contain 10 live bacteria. 7 per milliliter of seed solution.

[0043] (3) Inoculation of koji making and post-fermentation

[0044] After inoculation according to the amount of steamed soybean: seed liquid = 100: 2 (w / v), place it at 33°C for 48 hours, wash the koji, place it in a closed container at 55°C for 8 days, take it out and dry it.

[0045] The surface of this product is black, wrinkled and uneven, the cross-section is b...

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PUM

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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...

Claims

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Application Information

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IPC IPC(8): A23L1/20A61K36/48C12N1/20A23L11/00
Inventor 李铎沈立荣冯凤琴李华
Owner ZHEJIANG UNIV
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