CN106937749A - The method that bean dregs are modified with monascus - Google Patents
The method that bean dregs are modified with monascus Download PDFInfo
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- CN106937749A CN106937749A CN201710175346.9A CN201710175346A CN106937749A CN 106937749 A CN106937749 A CN 106937749A CN 201710175346 A CN201710175346 A CN 201710175346A CN 106937749 A CN106937749 A CN 106937749A
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- 244000046052 Phaseolus vulgaris Species 0.000 title claims abstract description 104
- 235000010627 Phaseolus vulgaris Nutrition 0.000 title claims abstract description 104
- 238000000034 method Methods 0.000 title claims abstract description 33
- 241000228347 Monascus <ascomycete fungus> Species 0.000 title claims abstract description 24
- 239000007788 liquid Substances 0.000 claims abstract description 20
- 244000068988 Glycine max Species 0.000 claims abstract description 17
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 17
- 239000001963 growth medium Substances 0.000 claims abstract description 12
- 238000004519 manufacturing process Methods 0.000 claims abstract description 11
- 235000013305 food Nutrition 0.000 claims abstract description 10
- 238000002360 preparation method Methods 0.000 claims abstract description 6
- 238000000855 fermentation Methods 0.000 claims description 13
- 230000004151 fermentation Effects 0.000 claims description 13
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 10
- 239000008103 glucose Substances 0.000 claims description 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 10
- 238000009835 boiling Methods 0.000 claims description 9
- 239000000843 powder Substances 0.000 claims description 7
- 235000013312 flour Nutrition 0.000 claims description 6
- 239000002054 inoculum Substances 0.000 claims description 6
- 239000007787 solid Substances 0.000 claims description 5
- 235000021001 fermented dairy product Nutrition 0.000 claims description 4
- 230000029087 digestion Effects 0.000 claims description 2
- 235000020191 long-life milk Nutrition 0.000 claims description 2
- 235000019985 fermented beverage Nutrition 0.000 claims 1
- 235000013325 dietary fiber Nutrition 0.000 abstract description 32
- 239000002932 luster Substances 0.000 abstract description 8
- 229920002678 cellulose Polymers 0.000 abstract description 5
- 239000001913 cellulose Substances 0.000 abstract description 5
- 230000000050 nutritive effect Effects 0.000 abstract description 5
- 239000000126 substance Substances 0.000 abstract description 4
- 241000894006 Bacteria Species 0.000 abstract description 2
- 239000012530 fluid Substances 0.000 description 9
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 6
- 235000012054 meals Nutrition 0.000 description 6
- 239000000835 fiber Substances 0.000 description 5
- 238000001035 drying Methods 0.000 description 4
- 102000004190 Enzymes Human genes 0.000 description 3
- 108090000790 Enzymes Proteins 0.000 description 3
- 238000002835 absorbance Methods 0.000 description 3
- 230000009286 beneficial effect Effects 0.000 description 3
- 230000002255 enzymatic effect Effects 0.000 description 3
- 235000020130 leben Nutrition 0.000 description 3
- 235000013336 milk Nutrition 0.000 description 3
- 239000008267 milk Substances 0.000 description 3
- 210000004080 milk Anatomy 0.000 description 3
- XXKNHBAFFJINCK-RVEJDSBJSA-N monascin Chemical compound C([C@@H]1[C@H](C(O[C@@]1(C)C1=O)=O)C(=O)CCCCC)C2=C1COC(\C=C\C)=C2 XXKNHBAFFJINCK-RVEJDSBJSA-N 0.000 description 3
- GFSMXLMQRWMHON-UHFFFAOYSA-N monascin Natural products CCCCCC(=O)C1C2C=C3C=C(OC=C3C(=O)C2(C)OC1=O)C=CC GFSMXLMQRWMHON-UHFFFAOYSA-N 0.000 description 3
- GIKQHOXMDCDAPT-UHFFFAOYSA-N monascusone B Natural products CC=CC1=CC2=C(CO1)C(=O)C3(C)OC(=O)C(C3C2)C(=O)C GIKQHOXMDCDAPT-UHFFFAOYSA-N 0.000 description 3
- 239000012088 reference solution Substances 0.000 description 3
- 239000002893 slag Substances 0.000 description 3
- 208000017667 Chronic Disease Diseases 0.000 description 2
- 235000019197 fats Nutrition 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 241000196324 Embryophyta Species 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- 244000199885 Lactobacillus bulgaricus Species 0.000 description 1
- 235000013960 Lactobacillus bulgaricus Nutrition 0.000 description 1
- 241000031003 Monascus ruber Species 0.000 description 1
- 208000008589 Obesity Diseases 0.000 description 1
- 241000194020 Streptococcus thermophilus Species 0.000 description 1
- 230000001580 bacterial effect Effects 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 239000003153 chemical reaction reagent Substances 0.000 description 1
- 230000000052 comparative effect Effects 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 230000007613 environmental effect Effects 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 208000019622 heart disease Diseases 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 230000007062 hydrolysis Effects 0.000 description 1
- 238000006460 hydrolysis reaction Methods 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- CJWQYWQDLBZGPD-UHFFFAOYSA-N isoflavone Natural products C1=C(OC)C(OC)=CC(OC)=C1C1=COC2=C(C=CC(C)(C)O3)C3=C(OC)C=C2C1=O CJWQYWQDLBZGPD-UHFFFAOYSA-N 0.000 description 1
- 150000002515 isoflavone derivatives Chemical class 0.000 description 1
- 235000008696 isoflavones Nutrition 0.000 description 1
- 229940004208 lactobacillus bulgaricus Drugs 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000020824 obesity Nutrition 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 238000007086 side reaction Methods 0.000 description 1
- 238000004383 yellowing Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/38—Other non-alcoholic beverages
- A23L2/382—Other non-alcoholic beverages fermented
-
- 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
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Beans For Foods Or Fodder (AREA)
Abstract
The present invention provides a kind of method being modified with monascus to bean dregs, including step：(1) actication of culture：The monascus specie for the production haematochrome that inclined-plane is preserved is seeded in the PDA culture medium sterilized, obtains activated spawn；(2) preparation of seed liquor：Activated spawn is seeded in the liquid PDA culture medium sterilized, be placed at a temperature of 27~30 DEG C, shaking table culture 4~6 days obtains seed liquor；(3) ferment：Seed liquor is seeded in treated bean dregs, is placed in shaking table and cultivates, obtain fermenting bean dregs liquid.The soybean processing accessory substance bean dregs that the present invention is largely discarded by the use of the monascus for producing haematochrome as fermented bacterium to ferment, compared with non-fermented soybean dregs, red cellulose content is greatly increased, color value is significantly improved, soluble dietary fibre content is improved by about one time, haematochrome increase is conducive to extending the shelf life, and the color and luster for the food being processed into, bean dregs nutritive value is greatly increased.
Description
Technical field
The invention belongs to technical field of food biotechnology, and in particular to a kind of to produce dietary fiber by fermenting raw materials of bean dregs
Method.
Background technology
Soybean is to produce bean dregs during main cereals, soybean processing.The annual soybean processing of China according to statistics
The bean dregs of generation can all reach more than ten million ton.Bean dregs are due to that should not store, coarse mouthfeel, beany flavor weight, and dry power consumption
Greatly, thus food enterprise is general bean dregs is inexpensively sold to local peasant household or feed is regarded by plant, it is having or even directly discard.
And rich in dietary fiber, protein, fat, isoflavones and mineral matter etc. in bean dregs, with abundant nutritive value, and bean dregs
Dietary fiber content is up to 59.87%, and wherein soluble dietary fibre content is only 6%-7%, and is played a role in human body
Mainly soluble dietary fiber, relatively low soluble dietary fibre content reduces the value of bean dregs.The meals of bean dregs
Food fiber can prevent some chronic diseases such as obesity, high fat of blood, diabetes etc., as people's living standard is improved constantly,
Chronic disease is also increasingly common, and in bean dregs dietary fiber utilization, especially the utilization of soluble dietary fiber to improve meals
Eat structure significant.
Bean dregs are due to color and luster yellowing and poor taste, and the food being processed into often less is esthetically acceptable to the consumers, at present, to bean dregs
Carry out quality-improving method studies have reported that, mainly including chemical method, enzyme process and Physical, fermentation method also has been reported that.Change
Method, cost is relatively low, but there is also side reaction is more, the pollution of complex technical process, chemical reagent, the more difficult control of polysaccharide hydrolysis degree
The defects such as system.Enzyme process, cost is higher, and need to select suitable enzyme.Physical, cost needed for generally requiring high-temperature heating is higher,
Power consumption is big.And the method for Fermentation Condition of Monascus spp of the present invention, simple to operate, environmental protection, and required low cost, it is treated
Bean dregs production has haematochrome, improves the color and luster of bean dregs, improves soluble dietary fibre content, is more beneficial for widening bean dregs in food
Utilization scope in product processing.
The content of the invention
Bean dregs are modified by the weak point existed for this area the purpose of the present invention is to propose to one kind with monascus
Method.
Interests purpose of the present invention is to propose the bean dregs modified product that methods described is obtained.
The technical scheme for realizing above-mentioned purpose of the present invention is：
A kind of method that bean dregs are modified with monascus, including step：
(1) actication of culture：The monascus specie for the production haematochrome that inclined-plane is preserved is seeded to the PDA culture medium sterilized
In, cultivated 3~5 days at a temperature of 27~30 DEG C, obtain activated spawn；
(2) preparation of seed liquor：Activated spawn in step (1) is seeded in the liquid PDA culture medium sterilized, connect
Kind of amount is 0.03%~0.05% (volume ratio), is placed in 27~30 DEG C of shaking tables 4~6 days, obtains seed liquor；
(3) ferment：The seed liquor prepared in step (2) is seeded in treated bean dregs, is placed in shaking table and trains
Support, obtain fermenting bean dregs liquid.
Wherein, described bean dregs cross grit number for 80~100 mesh.
Wherein, the processing mode of bean dregs is in step (3)：The mass ratio of boiling after adding water, bean dregs and water is 1:1.3~1:
1.5。
Further, in described step (3) bean dregs processing mode thermophilic digestion, boiling temperature be 120 DEG C；During boiling
Between be 15~25min.
Wherein, glucose is added with described step (3) in bean dregs, the addition of glucose is the 3%- of bean dregs quality
5%.
Wherein, inoculum concentration is 5%-7% (volume ratio) in described step (3).
Preferably, fermentation temperature is 28 DEG C -29 DEG C in described step (3)；Fermentation time is 5-7 days.
Further, fermenting bean dregs liquid step (3) obtained obtains the fermented soybean dregs powder of solid, the hair through drying
Ferment okara powder can be used to substitute or part substitutes flour and wheaten food is made.
Or, the fermenting bean dregs liquid that step (3) is obtained is mixed with fermented dairy product with sterilized milk, or beverage is made.
The bean dregs modified product that the method for the invention is obtained.
The beneficial effects of the present invention are：
Use Fermentation Condition of Monascus spp bean dregs production haematochrome proposed by the invention and the side for improving its soluble dietary fibre content
Method, had both improved the content of soluble dietary fiber in bean dregs, added the nutritive value of bean dregs, bean dregs is generated red
Element, is conducive to bean dregs foodstuff processing to be received by consumer, is also beneficial to the processing of enterprise, lifts agricultural product accessory substance added value, increases
Plus enterprise competitiveness.
The soybean processing accessory substance that the present invention is largely discarded by the use of the monascus for producing haematochrome as fermented bacterium to ferment
Bean dregs, compared with non-fermented soybean dregs, red cellulose content is greatly increased, and color value is significantly improved, and soluble dietary fibre content is improved
By about one time, haematochrome increase is conducive to extending the shelf life, and the color and luster for the food being processed into, bean dregs nutritive value increases greatly
Plus, it can effectively prevent the angiocardiopathies such as human body hypertension, heart disease.
Embodiment
Following examples are used to illustrate the present invention, but are not limited to the scope of the present invention.
Monascus ruber (the Monascus rubber SE1703) bacterial strain used is purchased from China typical culture collection center
(CCTCC (Wuhan University), address：Wuchang, wuhan Luo Jia Shan), preserving number CCTCCNO:M2013082.
In embodiment, unless otherwise specified, used method is the conventional method in this area.
Embodiment 1
The bean dregs that the present embodiment is used is the leftover bits and pieces of Soybean production bean product, the moisture content 84% of bean dregs, wherein containing meals
Fiber 59.87% is eaten, soluble dietary fibre content is 7.3%, protein content 16.9%.Bean dregs cross 90 mesh sieves, standby.
(1) actication of culture：The monascus specie for the production Monascin that inclined-plane is preserved is seeded to the PDA culture medium sterilized
In, cultivated 3 days at a temperature of 28 DEG C, obtain activated spawn；
(2) preparation of seed liquor：Activated spawn in step (1) is seeded in the liquid PDA culture medium sterilized, connect
The amount of kind is 0.05%, is placed at a temperature of 28 DEG C, shaking table culture 4 days, obtains seed liquor, and concentration is 6 × 107CFU/ml。
(3) ferment：Bean dregs are 1 with water quality ratio:1.3, add after water and glucose in 120 DEG C of boiling 20min, according to beans
Slag gauge, the addition of glucose is 3%,
The seed liquor prepared in step (2) is seeded in the bean dregs after boiling, inoculum concentration is 3% (volume ratio),
It is placed at a temperature of 28 DEG C, shaking table culture 6 days obtains fermenting bean dregs liquid.
Soluble dietary fibre content in bean dregs is measured after fermentation with enzymatic gravimetric method (GB 5009.88-2014), measures and reaches
10.95%, protein content 18.3% is measured, the present invention carries out fermentation to bean dregs using monascus and improves the soluble meals of bean dregs
The amount of fiber is eaten, 50% is improved.
After being centrifuged to zymotic fluid, reference solution is made with 70% ethanol, absorbance, warp are measured with spectrophotometric under 505nm
Calculate color value and reached 8.53U/ml, the present invention is fermented to bean dregs using monascus, improves the color and luster of bean dregs, make red
Cellulose content is greatly increased,
(4) processing and utilization of zymotic fluid：By the fermenting bean dregs liquid obtained in step (3) through drying process, solid is obtained
The fermented soybean dregs powder rich in soluble dietary fiber, be added in flour, make the Flour product rich in soluble dietary fiber.
The fermenting bean dregs liquid obtained in step (3) is directly added into milk, makes the leben rich in dietary fiber.
Embodiment 2：
The bean dregs that the present embodiment is used is the solid bean dregs of Soybean production soya-bean milk, moisture content 83%, wherein containing dietary fiber
59.87%, it is 7.3%, protein content 17.6% containing soluble dietary fibre content.Bean dregs cross 100 mesh sieves, standby.
(1) actication of culture：The monascus specie for the production Monascin that inclined-plane is preserved is seeded to the PDA culture medium sterilized
In, cultivated 3 days at a temperature of 28 DEG C, obtain activated spawn；
(2) preparation of seed liquor：Activated spawn in step (1) is seeded in the liquid PDA culture medium sterilized, connect
Kind of amount is 0.05%, is placed in 28 DEG C of shaking table cultures 4 days, obtains seed liquor, concentration is 6.5 × 107CFU/ml；
(3) ferment：Bean dregs are 1 with water quality ratio:1.4, add after water and glucose in 120 DEG C of boiling 20min, according to beans
Slag gauge, the addition of glucose is 4%,
The seed liquor prepared in step (2) is seeded in treated bean dregs, inoculum concentration is 4%, is placed in 29 DEG C
Shaking table culture 7 days, obtains fermenting bean dregs liquid.
It is 11.1% that soluble dietary fibre content in bean dregs is measured with enzymatic gravimetric method (GB 5009.88-2014), is measured
Protein content 18.8%, the present invention carries out the amount that fermentation improves bean dregs soluble dietary fiber to bean dregs using monascus,
Improve 52%.
After being centrifuged to zymotic fluid, reference solution is made with 70% ethanol, absorbance, warp are measured with spectrophotometric under 505nm
Calculate color value and reached 8.02U/ml, the present invention is fermented to bean dregs using monascus, improves the color and luster of bean dregs, make red
Cellulose content is greatly increased,
(4) processing and utilization of zymotic fluid：The fermenting bean dregs liquid obtained in step (3) is added to face after drying process
In powder, the Flour product rich in soluble dietary fiber is made；Or it is used directly to cook the zymotic fluid of fermented dairy product, obtain being rich in meals
Eat the leben of fiber.
Embodiment 3：Haematochrome and the method for improving its soluble dietary fibre content are produced using bean dregs
The bean dregs that the present embodiment is used is the solid bean dregs of Soybean production soya-bean milk, moisture content 83%, wherein containing dietary fiber
59.87%, wherein soluble dietary fibre content is 7.3%, protein content 17.1%.Bean dregs cross 100 mesh sieves, standby.
(1) actication of culture：The monascus specie for the production Monascin that inclined-plane is preserved is seeded to the PDA culture medium sterilized
In, cultivated 3 days at a temperature of 28 DEG C, obtain activated spawn；
(2) preparation of seed liquor：Activated spawn in step (1) is seeded in the liquid PDA culture medium sterilized, connect
The amount of kind is 0.05%, is placed at a temperature of 28 DEG C, shaking table culture 4 days, obtains seed liquor, and concentration is 8.0 × 107CFU/ml；
(3) ferment：Bean dregs are 1 with water quality ratio:1.5, add after water and glucose in 120 DEG C of boiling 20min, according to beans
Slag gauge, the addition of glucose is 3%,
The seed liquor prepared in step (2) is seeded in treated bean dregs, inoculum concentration is 5%, is placed in 30 DEG C
Shaking table culture 8 days, obtains fermenting bean dregs liquid.
It is 11.02% that soluble dietary fibre content in bean dregs is measured with enzymatic gravimetric method (GB 5009.88-2014), is measured
Protein content 17.9%, the present invention carries out the amount that fermentation improves bean dregs soluble dietary fiber to bean dregs using monascus,
Improve 51%.
After being centrifuged to zymotic fluid, reference solution is made with 70% ethanol, absorbance, warp are measured with spectrophotometric under 505nm
Calculate color value and reached 7.81U/ml, the present invention is fermented to bean dregs using monascus, improves the color and luster of bean dregs, make red
Cellulose content is greatly increased.
(4) processing and utilization of zymotic fluid：The fermenting bean dregs liquid obtained in step (3) is added to face after drying process
In powder, the Flour product rich in soluble dietary fiber is made；Or it is used directly to cook the zymotic fluid of fermented dairy product, make rich in meals
Eat the leben of fiber.
Comparative example
, as raw material, to be with lactobacillus bulgaricus and streptococcus thermophilus (mass ratio 1: 1) with the identical bean dregs of embodiment 1
Leavening, soybean dietary fiber is extracted using fermentation method, and it is 12.2%, the color value of zymotic fluid to obtain soluble dietary fibre content
As before fermentation, 0.034U/ml is, haematochrome is not produced.
And the present invention utilizes Fermentation Condition of Monascus spp bean dregs, the content of the soluble dietary fiber of bean dregs is set to bring up to 10-
While 11.12%, bean dregs color value reaches 7.81U/ml-8.53U/ml, has so both added the nutritive value of bean dregs, improves again
The color and luster of bean dregs, is conducive to the processing and utilization of bean dregs.
Although above the present invention is described in detail with a general description of the specific embodiments,
On the basis of the present invention, it can be made some modifications or improvements, this will be apparent to those skilled in the art.Cause
This, these modifications or improvements, belong to the scope of protection of present invention without departing from theon the basis of the spirit of the present invention.
Claims (10)
1. a kind of method that bean dregs are modified with monascus, it is characterised in that including step：
(1) actication of culture：The monascus specie for the production haematochrome that inclined-plane is preserved is seeded in the PDA culture medium sterilized,
Cultivated 3~5 days at a temperature of 27~30 DEG C, obtain activated spawn；
(2) preparation of seed liquor：Activated spawn in step (1) is seeded in the liquid PDA culture medium sterilized, inoculum concentration
It is by volume 0.03%~0.05%, shaking table culture 4~6 days, obtain seed liquor at a temperature of being placed in 27~30 DEG C；
(3) ferment：The seed liquor prepared in step (2) is seeded in treated bean dregs, is placed in shaking table and cultivates, obtain
Fermenting bean dregs liquid.
2. according to the method described in claim 1, it is characterised in that described bean dregs cross grit number for 80~100 mesh.
3. according to the method described in claim 1, it is characterised in that the processing mode of bean dregs is in step (3)：Steamed after adding water
Boil, the mass ratio of bean dregs and water is 1:1.3~1:1.5.
4. according to the method described in claim 1, it is characterised in that the processing mode high temperature of bean dregs steams in described step (3)
Boil, boiling temperature is 120 DEG C；Digestion time is 15~25min.
5. method according to claim 3, it is characterised in that be added with glucose before bean dregs boiling, glucose adds
Dosage is the 3%~5% of bean dregs quality.
6. according to the method described in claim 1, it is characterised in that inoculum concentration is 5%~7% in described step (3).
7. according to the method described in claim 1, it is characterised in that fermentation temperature is 28~29 DEG C in described step (3)；Hair
The ferment time is 5~7 days.
8. the method according to any one of claim 1~7, it is characterised in that the fermenting bean dregs liquid for obtaining step (3) is passed through
Dry, obtain the fermented soybean dregs powder of solid, for wheaten food to be made, the fermented soybean dregs powder is used for substituting or part substitutes flour
Wheaten food is made.
9. the method according to any one of claim 1~7, it is characterised in that the fermenting bean dregs liquid for obtaining step (3) with
Sterilized milk is mixed with fermented dairy product, or beverage is made.
10. the bean dregs modified product obtained according to any one of claim 1~9 methods described.
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108094534A (en) * | 2017-12-22 | 2018-06-01 | 扬州大学 | A kind of production method of bean dregs Yoghourt |
| CN109287905A (en) * | 2018-09-20 | 2019-02-01 | 湖南景湘源食品饮料有限公司 | Fermented type soybean residue beverage preparation method |
| CN110692739A (en) * | 2019-11-15 | 2020-01-17 | 肖顺治 | Novel bean dreg fermentation processing method |
| CN111139190A (en) * | 2020-02-19 | 2020-05-12 | 福建大北农水产科技有限公司 | Monascus strain, fermented soybean meal thereof and functional biological feed for aquatic products |
| CN111955556A (en) * | 2020-08-31 | 2020-11-20 | 合肥工业大学 | Preparation method of red yeast dried bean curd |
| CN114041561A (en) * | 2021-11-18 | 2022-02-15 | 江南大学 | Method for producing low-GI red yeast powder by fermenting yellow wine lees with monascus |
| CN115005451A (en) * | 2022-06-20 | 2022-09-06 | 辽宁豆华天宝食品科技股份有限公司 | Method for extracting soluble dietary fiber from bean dregs |
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| CN101161103A (en) * | 2007-11-23 | 2008-04-16 | 东北农业大学 | Method for preparing bean slags soluble food fibers by zymolysis method |
| CN101589785A (en) * | 2009-07-03 | 2009-12-02 | 湖南华越食品有限公司 | A kind of zymotechnique of bean dregs |
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Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108094534A (en) * | 2017-12-22 | 2018-06-01 | 扬州大学 | A kind of production method of bean dregs Yoghourt |
| CN108094534B (en) * | 2017-12-22 | 2021-05-04 | 扬州大学 | Production method of bean dreg yoghourt |
| CN109287905A (en) * | 2018-09-20 | 2019-02-01 | 湖南景湘源食品饮料有限公司 | Fermented type soybean residue beverage preparation method |
| CN110692739A (en) * | 2019-11-15 | 2020-01-17 | 肖顺治 | Novel bean dreg fermentation processing method |
| CN111139190A (en) * | 2020-02-19 | 2020-05-12 | 福建大北农水产科技有限公司 | Monascus strain, fermented soybean meal thereof and functional biological feed for aquatic products |
| CN111955556A (en) * | 2020-08-31 | 2020-11-20 | 合肥工业大学 | Preparation method of red yeast dried bean curd |
| CN114041561A (en) * | 2021-11-18 | 2022-02-15 | 江南大学 | Method for producing low-GI red yeast powder by fermenting yellow wine lees with monascus |
| CN115005451A (en) * | 2022-06-20 | 2022-09-06 | 辽宁豆华天宝食品科技股份有限公司 | Method for extracting soluble dietary fiber from bean dregs |
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