The invention relates to a method for fermenting fermented soya beans by
rosa roxburghii tratt fruits, soybeans and black beans. The
fermentation comprises the following steps: pretreating raw materials, fermenting to prepare fermented
soya bean koji, post-fermenting and
drying. 3-5 wt% of roxburgh rose juice and 3-5 wt% of roxburgh rose pulp residues are added in the post-
fermentation step, the roxburgh rose pulp residues can enrich the taste of the fermented
soya bean finished product, roxburgh roses contain rich
vitamin C and
polyphenol substances and are natural antioxidants, and bad
flavor generated by oxidative rancidity of
fatty acid in the post-
fermentation and storage process of the fermented soya beans is prevented; meanwhile, the soybeans are rich in
unsaturated fatty acid, the healthy lipid components are protected from being damaged through the
antioxidant effect of the roxburgh rose, the retained
unsaturated fatty acid can serve as a precursor to help
saccharomycetes to generate more ester
aroma substances, the
antioxidant effect of the roxburgh rose and microorganisms in the fermented soya beans achieve the synergistic effect, and the effect of improving the
immunity of the fermented soya beans is achieved. The
flavor is indirectly enhanced, the original taste is not influenced, and the stability and the nutritional value of the fermented soya beans are also improved.