CN106213215A - A kind of manufacture method of function intensified type Semen Sojae Preparatum leisure food - Google Patents
A kind of manufacture method of function intensified type Semen Sojae Preparatum leisure food Download PDFInfo
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- CN106213215A CN106213215A CN201610565096.5A CN201610565096A CN106213215A CN 106213215 A CN106213215 A CN 106213215A CN 201610565096 A CN201610565096 A CN 201610565096A CN 106213215 A CN106213215 A CN 106213215A
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- semen sojae
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- 238000000855 fermentation Methods 0.000 claims abstract description 56
- 239000000725 suspension Substances 0.000 claims abstract description 53
- 230000004151 fermentation Effects 0.000 claims abstract description 51
- 241000894006 Bacteria Species 0.000 claims abstract description 34
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- 235000010469 Glycine max Nutrition 0.000 claims abstract description 34
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- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
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- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The present invention relates to biofermentation food technology field, it is specifically related to the manufacture method of a kind of function intensified type Semen Sojae Preparatum leisure food, the manufacture method of described function intensified type Semen Sojae Preparatum leisure food, comprise the following steps: (1) pre-treatment: Semen sojae atricolor is weighed, clean, steam bean, then carry out steeping bean by aspergillus oryzae complex enzyme liquid, obtain enzymatic hydrolysis of soybean；(2) fermentation: enzymatic hydrolysis of soybean uses composite bacillus bacteria suspension carry out primary fermentation, re-uses compound lactobacillus bacteria suspension and mulriple yeasts bacteria suspension carries out associating after fermentation, obtain fermentation Semen Sojae Preparatum；(3) allotment and lyophilizing: carry out fermentation Semen Sojae Preparatum allocating, molding and lyophilizing, obtains finished product.The manufacture method of function intensified type Semen Sojae Preparatum leisure food that the present invention provides, with short production cycle, production process is controlled, enhances the health care of Semen Sojae Preparatum, improves Semen Sojae Preparatum local flavor.
Description
Technical field
The present invention relates to biofermentation food technology field, be specifically related to the system of a kind of function intensified type Semen Sojae Preparatum leisure food
Make method.
Background technology
Semen sojae atricolor is one of the grain rice on Chinese civilization basis, and in China, the cultivated area of Semen sojae atricolor is wide, and yield is high, and utilization rate is big,
It is important grain and oil crop, wherein contains the nutrient substance such as the necessary protein of the mankind, oils and fats, carbohydrate, along with the mankind
The repeatability the highest to Semen sojae atricolor, its demand is also being improved by people, and in recent years, increasing research shows, greatly
Bean food has certain health care, and especially undergo microbial fermentation the bean product made.
Semen Sojae Preparatum are the fermented products that China is traditional, are with Semen Glycines or Semen sojae atricolor as raw material, by the way of fermentable, and system
The bean product become, can cook flavoring agent, and the most direct-edible, Semen Sojae Preparatum are not only of high nutritive value simultaneously, live possibly together with multiple physiology
Property material.In Semen Sojae Preparatum containing Fibrinolytic Enzyme in Douchi, protease, beta-glucosidase, etc. enzyme system, soluble protein, soybean oligo saccharide,
The nutrient substance that soybean polypeptide, total phenols, total flavones, soybean isoflavone, soybean saponin, brown pigment etc. are abundant, have antioxidation,
The health cares such as anti-inflammatory, blood fat reducing, blood sugar lowering.
Although China's application traditional handicraft fermentation Semen Sojae Preparatum are with a long history, but the traditional zymotic time is long, and product quality is unstable
Fixed, owing to being mostly opening fermentation, fermentation strain and fermentation condition are uncontrollable, and safe and sanitary cannot ensure, it is difficult to realize big rule
The production of mould, the effective ingredient in Semen Sojae Preparatum is the most sufficiently excavated and is developed simultaneously.The problem existed according to Semen Sojae Preparatum fermentation,
And research both domestic and external, purebred (many bacterial strains) fermentation has been considered as realizing industrialized production high-quality, standardization bean at present
One of method of fermented soya beans, salted or other wise product.Chinese patent CN 103932077 A discloses " a kind of pure bacterium of Liuyang fermented brown bean based on technology controlling and process
The processing method planting rapid fermentation ", it has effectively shortened the production cycle, but preparation process is many, complex process.Therefore invention one
With short production cycle, production process is controlled, can get the pure culture fermentation technology of superior flavor Semen Sojae Preparatum simultaneously, prepared by work for Semen Sojae Preparatum
The development of skill is significant.
Summary of the invention
The invention provides the manufacture method of a kind of function intensified type Semen Sojae Preparatum leisure food, it uses aspergillus oryzae complex enzyme liquid
Carry out steeping bean, and carry out pure culture fermentation, with short production cycle, production process is controlled, enhance the health care of Semen Sojae Preparatum, improve
Semen Sojae Preparatum local flavor.
For realizing object above, the present invention is achieved by the following technical programs:
The manufacture method of a kind of function intensified type Semen Sojae Preparatum leisure food, comprises the following steps:
(1) pre-treatment: weigh Semen sojae atricolor, clean, steam bean, then carries out steeping bean by aspergillus oryzae complex enzyme liquid, obtains enzyme
Solve Semen sojae atricolor；
(2) fermentation: enzymatic hydrolysis of soybean uses composite bacillus bacteria suspension carry out primary fermentation, re-uses compound lactobacillus bacterium
Suspension and mulriple yeasts bacteria suspension carry out associating after fermentation, obtain fermentation Semen Sojae Preparatum；
(3) allotment and lyophilizing: carry out fermentation Semen Sojae Preparatum allocating, molding and lyophilizing, obtains finished product.
Preferably, the preparation method of described aspergillus oryzae complex enzyme liquid is: accessed by aspergillus oryzae spore suspension in producing enzyme cultivation
Base, ferments 7 days in 26-30 DEG C of environment, and water extracting obtains.
Preferably, concretely comprising the following steps of described pre-treatment: weigh peeled soybeans, clean, add Semen sojae atricolor quality 3-4 times
Water, soaks 4-8h in 37 DEG C, drains the water, and puts in food steamer after wrapping up with gauze, steams bean 10-20min, take at 104-106 DEG C
Go out, be cooled to room temperature, add the aspergillus oryzae complex enzyme liquid of peeled soybeans amount of dry matter 0.05-0.3%, at 36-38 DEG C, steep bean
18-28h, obtains enzymatic hydrolysis of soybean.
Preferably, in described step (2), composite bacillus includes: Bafillus natt, bacillus subtilis, solution starch
Bacillus cereus, Bacillus licheniformis, Bacillus pumilus, Bacillus coagulans；Compound lactobacillus includes: lactobacillus rhamnosus,
Lactobacillus plantarum, Lactobacillus salivarius, Lactobacillus paracasei, Lactobacillus bulgaricus, not tally lactobacillus, short bifidus, green grass or young crops
Spring bifidus；Mulriple yeasts includes: saccharomyces cerevisiae, Hansenula anomala, methamidophos.
Preferably, the preparation method of described composite bacillus bacteria suspension is: each bacillus cereus carries out single culture, then
By each bacillus cereus to wait mixing of bacterium number, continue after mixing to cultivate 6-12h, make composite bacillus bacteria suspension；Described compound
The preparation method of lactic acid bacteria bacteria suspension is: each compound lactobacillus carries out single culture, then by each compound lactobacillus with etc. bacterium number
Mixing, continues after mixing to cultivate 6-12h, makes compound lactobacillus bacteria suspension；The preparation method of described mulriple yeasts bacteria suspension
For: each yeast is carried out single culture, then by each yeast with etc. the mixing of bacterium number, continue to cultivate 8-12h after mixing, make multiple
Close yeast bacteria suspension.
Preferably, the step of described primary fermentation is: be 10 by concentration3-106The composite bacillus bacteria suspension of cfu/ml connects
Kind in enzymatic hydrolysis of soybean, after inoculation at 35-40 DEG C shallow-layer fermentation 18-36h.
Preferably, the step of described associating after fermentation is: be 10 by concentration3-106The compound lactobacillus bacteria suspension of cfu/ml
It is 10 with concentration4-107The mulriple yeasts bacterial suspension inoculation of cfu/ml, in the Semen sojae atricolor of primary fermentation, fills altar, at 25-after inoculation
Anaerobic fermentation 5-10 days at 36 DEG C.
Preferably, the concretely comprising the following steps of described allotment and lyophilizing: fermentation gained Semen Sojae Preparatum addition local flavor adjuvant is coated
Molding or compressing, finally carries out lyophilizing, obtains described function intensified type Semen Sojae Preparatum leisure food；Described local flavor adjuvant be mustard,
One in peanut powder, purple sweet potato powder, Fruit powder, oligomeric Icing Sugar.
The invention has the beneficial effects as follows: the present invention first uses aspergillus oryzae complex enzyme liquid to carry out steeping bean, then carries out pure culture and send out
Ferment, effectively inhibits the pollution of harmful bacteria, and be remarkably improved in Semen Sojae Preparatum isoflavone genin, total phenols, general flavone content,
The increase of isoflavone genin content can make body be easier to absorption, utilize soybean isoflavone, and total phenols, general flavone content
Improve the oxidation resistance the most effectively enhancing Semen Sojae Preparatum.Meanwhile, 6 kinds of predominantly organic acid (lactic acid, malic acid, winestones in Semen sojae atricolor
Acid, citric acid, succinic acid, acetic acid) content be also obviously improved, enrich Semen Sojae Preparatum local flavor and nutrition.The Semen Sojae Preparatum of the present invention
Manufacture method, can significantly improve and make content of soluble protein in Semen sojae atricolor significantly improve, and can eliminate cause main in Semen sojae atricolor simultaneously
Quick former, the Semen Sojae Preparatum nutrition making making is abundanter, edible safer.The function intensified type Semen Sojae Preparatum leisure food that the present invention provides
Manufacture method, with short production cycle, production process is controlled, enhances the health care of Semen Sojae Preparatum, improves Semen Sojae Preparatum local flavor.
Detailed description of the invention
Further illustrate the technical solution of the present invention below in conjunction with specific embodiment, embodiment is not to be construed as right
The restriction of technical solution.
Embodiment 1:
The preparation of each compound bacteria suspension:
(1) prepared by composite bacillus bacteria suspension: takes out each bacillus cereus from-80 DEG C of refrigerator-freezers and preserves strain, described
Bacillus cereus includes: Bafillus natt, bacillus subtilis, bacillus amyloliquefaciens, Bacillus licheniformis, short and small spore bar
Bacterium, Bacillus coagulans, thaw each bacillus cereus preservation strain on ice, take 20 μ l and be seeded to 10ml sterile LB medium
In, 250rpm37 DEG C of shaken cultivation to bacteria concentration is 109cfu/ml；Then each bacillus cereus culture fluid is pressed 1:1 (bacterium number
Than) mixing, it is connected in the LB culture medium of the fresh sterilizing of 200ml with the inoculum concentration of 2%, 200rpm shaken cultivation 6-12h at 37 DEG C,
Obtain composite bacillus bacteria suspension.
(2) prepared by compound lactobacillus bacteria suspension: takes out each lactic acid bacteria from-80 DEG C of refrigerator-freezers and preserves strain, described lactic acid
Bacterium includes: lactobacillus rhamnosus, Lactobacillus plantarum, Lactobacillus salivarius, Lactobacillus paracasei, Lactobacillus bulgaricus, not tally breast
Bacillus, short bifidus, youth bifidus, thaw each lactic acid bacteria preservation strain on ice, take 20 μ l and be seeded to
In 10ml sterilizing MRS culture medium, 30 DEG C cultivate in anaerobic operation case to bacteria concentration be 109cfu/ml；Then by each lactic acid
Bacteria culture fluid presses 1:1 (bacterium number ratio) mixing, is connected in the MRS culture medium of the fresh sterilizing of 200ml with the inoculum concentration of 2%, at 30 DEG C
50rpm stir culture 6-12h in anaerobic culture box, obtains compound lactobacillus bacteria suspension.
(3) prepared by mulriple yeasts bacteria suspension: takes out each yeast from-80 DEG C of refrigerator-freezers and preserves strain, described yeast
Bacterium includes: saccharomyces cerevisiae, Hansenula anomala, methamidophos, is thawed on ice by each yeast preservation strain, takes 20
μ l is seeded in 10ml sterilizing malt extract medium, and at 30 DEG C, 120rpm shaken cultivation to bacteria concentration is 109cfu/ml；Then will
Each yeast culture fluid presses 1:1 (bacterium number ratio) mixing, and the beerwort being connected to the fresh sterilizing of 200ml with the inoculum concentration of 2% is cultivated
In base, 120rpm shaken cultivation 8-12h at 30 DEG C, obtain mulriple yeasts bacteria suspension.
The preparation of aspergillus oryzae complex enzyme liquid:
It is connected to aspergillus oryzae in PDA solid medium cultivate activation in about 7 days, after aspergillus oryzae covers with, adds aseptic washing
Lower aspergillus oryzae spore, obtains spore suspension, then is joined by spore suspension in the culture medium prepared, aerobic cultivation at 30 DEG C
7 days, add PBS leach at low temperature 15h, centrifugal after taking-up, choose supernatant, obtain aspergillus oryzae complex enzyme liquid.
Wherein the preparation method of culture medium is: in conical flask, adds Testa Tritici, bean cake, phosphate, adds water and mix thoroughly,
Sterilizing 30min at 121 DEG C.
The manufacture method of a kind of function intensified type Semen Sojae Preparatum leisure food, comprises the following steps:
(1) pre-treatment: weigh 200g peeled soybeans, cleans, and adds the water of Semen sojae atricolor quality 3 times, soaks 6h in 37 DEG C, drains
Water, puts in food steamer after wrapping up with gauze, steams bean 15min, take out at 105 DEG C, adds peeled soybeans and do after being cooled to room temperature
The aspergillus oryzae complex enzyme liquid of material amount 0.05%, steeps bean 28h at 37 DEG C, obtains enzymatic hydrolysis of soybean.
(2) fermentation: be 10 by concentration3The composite bacillus bacterial suspension inoculation of cfu/ml is in enzymatic hydrolysis of soybean, after inoculation
Shallow-layer fermentation 30h at 37 DEG C；It is 10 by concentration again3The compound lactobacillus bacteria suspension of cfu/ml and concentration are 104Cfu/ml answers
Conjunction yeast bacterial suspension inoculation, in the Semen sojae atricolor of primary fermentation, fills altar, anaerobic fermentation 7 days at 30 DEG C, obtains fermentation bean after inoculation
Fermented soya beans, salted or other wise.
(3) allotment and lyophilizing: after fermentation ends, takes out fermentation Semen Sojae Preparatum and puts in rolling pot, be simultaneously introduced wind in stirring rolling
Taste adjuvant Fruit powder is coated, and after uniform ready-made clothes, is put in freezer dryer, and lyophilizing to water content is less than 13%, must become
Product.
Embodiment 2:
The preparation of each compound bacteria suspension is with embodiment 1.
The preparation of aspergillus oryzae complex enzyme liquid:
It is connected to aspergillus oryzae in PDA solid medium cultivate activation in about 7 days, after aspergillus oryzae covers with, adds aseptic washing
Lower aspergillus oryzae spore, obtains spore suspension, then is joined by spore suspension in the culture medium prepared, aerobic cultivation at 28 DEG C
7 days, add PBS leach at low temperature 18h, centrifugal after taking-up, choose supernatant, obtain aspergillus oryzae complex enzyme liquid.
Wherein the preparation method of culture medium is: in conical flask, adds Testa Tritici, soybean cake powder, phosphate, adds water and mix
Even, sterilizing 30min at 121 DEG C.
The manufacture method of a kind of function intensified type Semen Sojae Preparatum leisure food, comprises the following steps:
(1) pre-treatment: weigh 200g peeled soybeans, cleans, and adds the water of Semen sojae atricolor quality 4 times, soaks 4h in 37 DEG C, drains
Water, puts in food steamer after wrapping up with gauze, steams bean 20min, takes out, be cooled to room temperature, add peeled soybeans dry at 104 DEG C
The aspergillus oryzae complex enzyme liquid of quality 0.15%, steeps bean 18h at 36 DEG C, obtains enzymatic hydrolysis of soybean.
(2) fermentation: be 5 × 10 by concentration4The composite bacillus bacterial suspension inoculation of cfu/ml, in enzymatic hydrolysis of soybean, is inoculated
After at 35 DEG C shallow-layer fermentation 18h；It is 5 × 10 by concentration again4The compound lactobacillus bacteria suspension of cfu/ml and concentration is 6 ×
105The mulriple yeasts bacterial suspension inoculation of cfu/ml, in the Semen sojae atricolor of primary fermentation, fills altar, anaerobic fermentation at 36 DEG C after inoculation
5 days, obtain fermentation Semen Sojae Preparatum.
(3) allotment and lyophilizing: the Semen sojae atricolor after fermentation is added local flavor adjuvant mustard and enters compressing, finally carry out lyophilizing,
Obtain described function intensified type Semen Sojae Preparatum leisure food.
Embodiment 3:
The preparation of each compound bacteria suspension is with embodiment 1.
The preparation of aspergillus oryzae complex enzyme liquid:
It is connected to aspergillus oryzae in PDA solid medium cultivate activation in about 7 days, after aspergillus oryzae covers with, adds aseptic washing
Lower aspergillus oryzae spore, obtains spore suspension, then is joined by spore suspension in the culture medium prepared, aerobic cultivation at 26 DEG C
7 days, add PBS leach at low temperature 16h, centrifugal after taking-up, choose supernatant, obtain aspergillus oryzae complex enzyme liquid.
Wherein the preparation method of culture medium is: in conical flask, adds Testa Tritici, bean cake, phosphate, adds water and mix thoroughly,
Sterilizing 30min at 121 DEG C.
The manufacture method of a kind of function intensified type Semen Sojae Preparatum leisure food, comprises the following steps:
(1) pre-treatment: weigh 200g peeled soybeans, cleans, and adds the water of Semen sojae atricolor quality 3.5 times, soaks 8h, drip in 37 DEG C
Solid carbon dioxide, puts in food steamer after wrapping up with gauze, steams bean 10min, takes out, be cooled to room temperature at 106 DEG C, adds peeled soybeans and does
The aspergillus oryzae complex enzyme liquid of material amount 0.3%, steeps bean 23h at 38 DEG C, obtains enzymatic hydrolysis of soybean.
(2) fermentation: be 10 by concentration6The composite bacillus bacterial suspension inoculation of cfu/ml is in enzymatic hydrolysis of soybean, after inoculation
Shallow-layer fermentation 36h at 40 DEG C；It is 10 by concentration again6The compound lactobacillus bacteria suspension of cfu/ml and concentration are 107Cfu/ml answers
Conjunction yeast bacterial suspension inoculation, in the Semen sojae atricolor of primary fermentation, fills altar, anaerobic fermentation 10 days at 25 DEG C, obtains fermentation bean after inoculation
Fermented soya beans, salted or other wise.
(3) allotment and lyophilizing: after fermentation ends, takes out Semen Sojae Preparatum and puts in rolling pot, be simultaneously introduced local flavor in stirring rolling auxiliary
Material peanut powder is coated, and after uniform ready-made clothes, is put in freezer dryer, and lyophilizing to water content is less than 13%, gets product.
Embodiment 4: the local flavor adjuvant in allotment and lyophilizing is Fruit powder, and other preparation method is with embodiment 1.
Embodiment 5: the local flavor adjuvant in allotment and lyophilizing is oligomeric Icing Sugar, and other preparation method is with embodiment 2.
The comprehensive evaluation result of embodiment product:
The present embodiment finished product Semen Sojae Preparatum sensory evaluation and main physical and chemical index result are as follows:
The most respectively with embodiment 1, embodiment 2, embodiment 3 make Semen Sojae Preparatum as experiment material, select 12 teachers and
Raw as valuation officer, carry out sensory evaluation with reference to table 1, using the average mark of each project in (table 1) in sense organ evaluating meter as
The sensory evaluation score value of Semen Sojae Preparatum, is used for judging the situation of Semen Sojae Preparatum organoleptic quality.
Table 1 product sensory evaluation result
The most respectively with embodiment 1, embodiment 2, embodiment 3 make Semen Sojae Preparatum as experiment material, experiment material is managed
Change the mensuration of index, specifically include that soluble protein, free amino acid, organic acid, soybean isoflavone, total phenols and total flavones
Content and oxidation resistance etc., the result of physical and chemical index is as shown in table 2:
Table 2 product physical and chemical index
Evaluation result shows, the function intensified type Semen Sojae Preparatum leisure food that the present invention is produced, sensory-acceptance is excellent；Physics and chemistry
Index analysis result shows, the soybean isoflavone glucoside type of each embodiment product is substantially transitioned to aglycone-type, total phenols and total flavones
Content significantly raises, and soluble protein content and six kinds of organic acid contents are the most significantly raised, and three kinds of products all have higher
Oxidation resistance, free aminoacid content has well raising.
The present invention is salt-free or less salt fermentation, fully erased Semen sojae atricolor venom allergens, and by the compound work of probiotic bacteria
Being effectively improved with the function nutrition composition making Semen sojae atricolor, the product of production can be as leisure food, and not only expanding should
By crowd and scope, also can be that people play prophylactic effect while enjoying soy food product simultaneously.
Claims (8)
1. the manufacture method of a function intensified type Semen Sojae Preparatum leisure food, it is characterised in that comprise the following steps:
(1) pre-treatment: weigh Semen sojae atricolor, clean, steam bean, then carries out steeping bean by aspergillus oryzae complex enzyme liquid, obtains enzymolysis big
Bean；
(2) fermentation: enzymatic hydrolysis of soybean uses composite bacillus bacteria suspension carry out primary fermentation, re-uses compound lactobacillus bacteria suspension
Carry out associating after fermentation with mulriple yeasts bacteria suspension, obtain fermentation Semen Sojae Preparatum；
(3) allotment and lyophilizing: carry out fermentation Semen Sojae Preparatum allocating, molding and lyophilizing, obtains finished product.
The manufacture method of function intensified type Semen Sojae Preparatum leisure food the most according to claim 1, it is characterised in that described rice-koji
The preparation method of mould complex enzyme liquid is: aspergillus oryzae spore suspension is accessed culture medium, ferments 7 days in 26-30 DEG C of environment,
Water extracting obtains.
The manufacture method of function intensified type Semen Sojae Preparatum leisure food the most according to claim 1, it is characterised in that place before described
Concretely comprising the following steps of reason: weigh peeled soybeans, cleans, and adds the water of Semen sojae atricolor quality 3-4 times, soaks 4-8h in 37 DEG C, drains the water,
Put in food steamer after wrapping up with gauze, at 104-106 DEG C, steam bean 10-20min, take out, be cooled to room temperature, add peeled soybeans
The aspergillus oryzae complex enzyme liquid of amount of dry matter 0.05-0.3%, steeps bean 18-28h at 36-38 DEG C, obtains enzymatic hydrolysis of soybean.
The manufacture method of function intensified type Semen Sojae Preparatum leisure food the most according to claim 1, it is characterised in that described step
(2) in, composite bacillus includes: Bafillus natt, bacillus subtilis, bacillus amyloliquefaciens, Bacillus licheniformis,
Bacillus pumilus, Bacillus coagulans；Compound lactobacillus includes: lactobacillus rhamnosus, Lactobacillus plantarum, Lactobacillus salivarius,
Lactobacillus paracasei, Lactobacillus bulgaricus, not tally lactobacillus, short bifidus, youth bifidus；Mulriple yeasts
Including: saccharomyces cerevisiae, Hansenula anomala, methamidophos.
The manufacture method of function intensified type Semen Sojae Preparatum leisure food the most according to claim 4, it is characterised in that described compound
The preparation method of bacillus cereus bacteria suspension is: each bacillus cereus carries out single culture, then by each bacillus cereus with etc. bacterium number mix
Close, continue after mixing to cultivate 6-12h, make composite bacillus bacteria suspension；The preparation method of described compound lactobacillus bacteria suspension
For: each compound lactobacillus is carried out single culture, then by each compound lactobacillus with etc. the mixing of bacterium number, continue after mixing to cultivate 6-
12h, makes compound lactobacillus bacteria suspension；The preparation method of described mulriple yeasts bacteria suspension is: carried out individually by each yeast
Cultivate, then by each yeast with wait bacterium number mixing, after mixing continue cultivation 8-12h, make mulriple yeasts bacteria suspension.
The manufacture method of function intensified type Semen Sojae Preparatum leisure food the most according to claim 5, it is characterised in that send out before described
The step of ferment is: be 10 by concentration3-106The composite bacillus bacterial suspension inoculation of cfu/ml in enzymatic hydrolysis of soybean, after inoculation
Shallow-layer fermentation 18-36h at 35-40 DEG C.
The manufacture method of function intensified type Semen Sojae Preparatum leisure food the most according to claim 5, it is characterised in that described associating
The step of after fermentation is: be 10 by concentration3-106The compound lactobacillus bacteria suspension of cfu/ml and concentration are 104-107Cfu/ml's
Mulriple yeasts bacterial suspension inoculation, in the Semen sojae atricolor of primary fermentation, fills altar, anaerobic fermentation 5-10 days at 25-36 DEG C after inoculation.
The manufacture method of function intensified type Semen Sojae Preparatum leisure food the most according to claim 1, it is characterised in that described allotment
And the concretely comprising the following steps of lyophilizing: fermentation Semen Sojae Preparatum addition local flavor adjuvant is coated molding or compressing, finally carries out lyophilizing,
Obtain described function intensified type Semen Sojae Preparatum leisure food；Described local flavor adjuvant is mustard, peanut powder, purple sweet potato powder, Fruit powder, oligomeric Icing Sugar
In one.
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| CN107475149A (en) * | 2017-08-22 | 2017-12-15 | 吉林大学 | A kind of composite bacteria agent for improving fermentation fermented soya bean antioxidation activity and its preparation method and application |
| CN107712642B (en) * | 2017-11-22 | 2022-04-19 | 盘锦金鹰调味品酿造有限公司 | Aroma-enhanced Puccinia amurensis mushroom broad bean paste and preparation method thereof |
| CN107712642A (en) * | 2017-11-22 | 2018-02-23 | 盘锦金鹰调味品酿造有限公司 | A kind of flavored type Pu bamboo shoot mushroom thick broad-bean sauce and preparation method thereof |
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| CN111802587A (en) * | 2019-04-10 | 2020-10-23 | 黑龙江省中医药科学院 | Composition with effects of reducing blood sugar and blood fat and application thereof |
| CN111802587B (en) * | 2019-04-10 | 2023-07-11 | 黑龙江省中医药科学院 | Composition with blood glucose and blood lipid reducing effects and application thereof |
| CN110192564A (en) * | 2019-07-05 | 2019-09-03 | 嘉兴杰赛生物科技有限公司 | A kind of generation meal cake of high heat low carbohydrate content and preparation method thereof |
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