CN108056219A - Remove bitter taste fermented bean dregs and preparation method thereof - Google Patents
Remove bitter taste fermented bean dregs and preparation method thereof Download PDFInfo
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Abstract
The present invention provides one kind to remove bitter taste fermented bean dregs and preparation method thereof, is related to micro-ecology fermentation technical field.This goes the preparation method of bitter taste fermented bean dregs, including：Fermentation mixed liquor is seeded in bean pulp fermentation substrate, the intermediate product that ferment are obtained after fermentation, product among fermentation are dried and crushed to remove bitter taste fermented bean dregs；Fermentation mixed liquor for leavening and PR aminopeptidases are soluble in water activated after be made.During the fermentation, adding in PR aminopeptidases can make small peptide content improve 2 3.3% to this method compared to the fermentation mixed liquor for being not added with PR aminopeptidases, and bitterness value drops to 01 from 34.It is notable to improving fermented bean dregs quality, removal bitter effects.Bitter taste fermented bean dregs are removed by what the method for the present invention was produced, quality is high, and substantially without bitter taste, palatability is more preferably.
Description
Technical field
The present invention relates to micro-ecology fermentation technical fields, and bitter taste fermented bean dregs and its preparation are removed in particular to one kind
Method.
Background technology
Dregs of beans is known as vegetable protein feed " king " with its good nutritive peculiarity, becomes the head of protein resource
Choosing.Yet with containing in dregs of beans there are many anti-nutritional factors, in recent years, it is an economy to carry out fermentation process using probiotics
Effective approach.
Macro-molecular protein in dregs of beans can be degraded to polypeptide, small peptide and free amino acid by probiotics fermention, be removed a variety of
Anti-nutritional factors balances dregs of beans amino acid, improves its digestive utilization ratio.The dregs of beans of fermented processing is also rich in prebiotic thalline, has
The sour and multi-functional small peptide isoreactivity substance of machine can alleviate weaning stress of piglet, reduce grice diarrhoea rate, improve livestock body product
Matter improves breeding performonce fo animals and immunocompetence.
Fermented bean dregs technical maturity at present, the quality of fermented bean dregs is also higher and higher, and gemma bar can be used in general technology
Bacterium is fermented, and it is stronger to produce the ability of restriction endonuclease, can polypeptide effectively be cut into segment, but its produce the ability of peptide ending enzyme compared with
Difference can generate some bitter peptides, influence animal palatability, therefore in order to improve fermented bean dregs quality, de- hardship is carried out to it, is improved
Product special flavour and palatability are very necessary.
The content of the invention
It is an object of the invention to provide a kind of preparation methods for removing bitter taste fermented bean dregs, can effectively remove bean pulp fermentation
The bitter taste generated in the process so that the fermentation product of dregs of beans are more agreeable to the taste.
Another object of the present invention is to provide one kind to remove bitter taste fermented bean dregs, quality is high, substantially without bitter taste, palatability
More preferably.
What the embodiment of the present invention was realized in：
A kind of preparation method for removing bitter taste fermented bean dregs, including：Fermentation mixed liquor is seeded in bean pulp fermentation substrate,
The intermediate product that ferment are obtained after fermentation, product among fermentation are dried and crushed to remove bitter taste fermented bean dregs；Ferment mixed liquor
For leavening and PR aminopeptidases are soluble in water activated after be made.
One kind removes bitter taste fermented bean dregs, is prepared by the above-mentioned preparation method for removing bitter taste fermented bean dregs.
The advantageous effect of the embodiment of the present invention for example including：
The preparation method provided in an embodiment of the present invention for removing bitter taste fermented bean dregs compounds shape by leavening and PR aminopeptidases
It into fermentation mixed liquor, is seeded in bean pulp fermentation substrate and fermented using the fermentation mixed liquor, during the fermentation, add in PR
Aminopeptidase can make small peptide content improve 2-3.3% compared to the fermentation mixed liquor for being not added with PR aminopeptidases, and bitterness value drops to 0- from 3-4
1.It is notable to improving fermented bean dregs quality, removal bitter effects.Bitter taste fermented bean dregs, product are removed by what the method for the present invention was produced
Matter is high, and substantially without bitter taste, palatability is more preferably.
Specific embodiment
Embodiment of the present invention is described in detail below in conjunction with embodiment, but those skilled in the art will
Understand, the following example is merely to illustrate the present invention, and is not construed as limiting the scope of the invention.It is not specified in embodiment specific
Condition person, the condition suggested according to normal condition or manufacturer carry out.Production firm is not specified in agents useful for same, instrument or equipment
Person is the conventional products that can be obtained by commercially available purchase.
Bitter taste fermented bean dregs and preparation method thereof are gone to the embodiment of the present invention below.It is specifically described.
A kind of preparation method for removing bitter taste fermented bean dregs, including：Fermentation mixed liquor is seeded in bean pulp fermentation substrate,
The intermediate product that ferment are obtained after fermentation, product among fermentation are dried and crushed to remove bitter taste fermented bean dregs.Specifically, go
The preparation method of bitter taste fermented bean dregs comprises the following steps：
S1：Prepare bean pulp fermentation substrate.
Dregs of beans is a kind of byproduct obtained after soybean extracting bean oil.Also known as " Soybean Meal ".It is different according to the method for extraction,
A leaching dregs of beans and two leaching dregs of beans can be divided into.Wherein using the byproduct after restricted-access media soya-bean oil as a leaching dregs of beans, and first to press
Oil is squeezed, the byproduct using gained after leaching extract oil is known as two leaching dregs of beans.In the present embodiment, preferably dregs of beans is a leaching beans
The dregs of rice, protein content higher.
In the present embodiment, dregs of beans is crushed to roughly to 20-60 mesh, forms dregs of beans dry powder, by the use of the dregs of beans dry powder as beans
Dregs of rice fermentation substrate.A variety of amino acid that dregs of beans includes are suitable for the demand of poultry and pig to nutrition.Through inventor the study found that
It is not required in the case of additionally adding in animal protein, contained amino acid is just enough the battalion for balancing poultry and pig only in dregs of beans
It supports, so as to promote the nutrient absorption of livestock.
S2：Prepare fermentation mixed liquor.
By leavening and PR aminopeptidases are soluble in water activated after be made.Specifically, leavening and PR aminopeptidases
The mass ratio of dosage is 1:0.25-1.For example, mass ratio can be 1：0.25、1：0.3、1：0.4、1：0.5、1：0.55、1：
0.6、1：0.7、1：0.8、1：0.9、1：Any one of 1 or arbitrary value range between the two.
Leavening and the PR aminopeptidases time soluble in water activated are 2-4h, for example, 2,2.2,2.4,2.6,2.8,
3.0th, 3.5,3.7,3.9, any one of 4.0h or arbitrary value range between the two.
Wherein, the u/g of the enzyme activity of PR aminopeptidases >=10,000.
Enzyme activity defines：L-Leu-the paranitroanilinum per minute that decomposes is generated needed for the paranitroanilinum of 1 μm of ol at 50 DEG C
Enzyme amount is an enzyme-activity unit.
PR aminopeptidase Enzyme activity assay methods are as follows：6.075gTris is taken to be dissolved in 900mL distilled water, is adjusted to dense HCl
Then pH8.5 is settled to 1L.Using L-Leu paranitroanilinum (L-leu-pNA) as substrate, 0.1g substrates is taken to be dissolved in 1mL
Alcohol then with Tris-HCl buffer solutions constant volume to 100mL, takes 0.1g PR aminopeptidases powder to be arrived with Tris-HCl buffer solution constant volumes
100mL is as enzyme solution to be measured.The Tris-HCl buffer solutions of 2mL and 1mL substrates L-leu-pNA are added in, one adds in 1mL enzyme solutions,
Another adds in 1mL Tris-HCl buffer solutions as control, the colorimetric determination of enzyme under 405nm after 50 DEG C of water-bath 10min
It is living.
The PR aminopeptidase enzyme activity calculation formula：Enzyme activity=A × 105.7 × 4 × n/10, wherein A are enzyme solution to be measured
Absorbance；N is the extension rate of enzyme solution to be measured.
Using above-mentioned detection method, detect and obtain the PR aminopeptidases of the u/g of the enzyme activity of PR aminopeptidases >=10,000 as this reality
Apply the PR aminopeptidases used in example.
Leavening can be commercial product, can also independently be prepared according to the demand of feed.
In the present embodiment, preferably leavening is independently is prepared, and specifically, leavening is by neutral proteinase, Switzerland
Lactobacillus, Lactobacillus casei and enterococcus faecium are 2 according to mass ratio:0.2-0.4:0.2-0.4:0.2-0.4 compoundings are made.
Neutral proteinase is as obtained by the fermented extraction of bacillus subtilis, belongs to a kind of restriction endonuclease, available for various
Protein hydrolysis process.Lactobacillus helveticus is one kind in gram-positive bacterium, for probiotics, amphimicrobian.Switzerland's breast bar
Bacterium has stronger proteolytic activity, and content of peptides is higher in fermented dairy product, therefore with potential generation bioactivity
The ability of peptide, it, which has, alleviates hypertension, maintains intestinal flora balance, promotes the functions such as calcium uptake.
The one kind of Lactobacillus casei as probiotics has good acidproof and bile resistance, can reduce plasma cholesterol,
Enhance nonspecific resistance of the host to microbial pathogens, accelerate to remove intestinal pathogens, treat enteric flora disturbance
With enhancing enteron aisle permeability, so as to prevent food hypersenstivity and acute diarrhea.So Lactobacillus casei can be in intestines after entering animal body
Large number of viable in road plays the effects that adjusting intestinal flora balance, animal digestion is promoted to absorb.
Enterococcus faecium is a kind of probiotics, to the microbial population of animal intestinal tract ecological balance is maintained to play an important role, is particularly existed
There is prominent performance in the enteron aisle health care of young animal and the epidemic prevention and treatment of disease.
In the present embodiment, select neutral proteinase that can effectively decompose high molecular weight protein, being formed can be by the small of animal absorption
Peptide, Lactobacillus helveticus, Lactobacillus casei and enterococcus faecium can generate having for multiple beneficial as the microbial inoculum in the present embodiment
Machine acid and prebiotics increase the palatability of fermented bean dregs, improve the immunity of animal, reduce the additive amount of acidulant in feed,
And the organic acid generated can partly cover bitter taste, make fermented bean dregs mouthfeel than milder.Sulfuric acid is also added in leavening
Ferrous and Se-enriched yeast, the mass ratio of the additive amount of ferrous sulfate, Se-enriched yeast and neutral proteinase is 1:0.01-0.1:2.
In the present embodiment, the nutritional ingredients such as ferrous sulfate and Se-enriched yeast are added in leavening, it can be in fermentation process
In can slowly form small peptide iron and ferric lactate, the benefit iron excellent of small peptide iron.In addition, the addition of Se-enriched yeast can be with hair
Ferment agent coordinates, while can enhance the Se content of final product, nutritive value higher.It is particularly suitable for piglet feed and wean is young
Pannage.
S3：Inoculation fermentation.
The fermentation mixed liquor of above-mentioned preparation is seeded in bean pulp fermentation substrate, is fermented at 27-37 DEG C, during fermentation
Between for 72-96h, the intermediate product that ferment are obtained after fermentation.
Fermentation temperature for example can be：27th, any one of 28,29,30,31,32,33,34,35,36,37 DEG C.Fermentation
Time for example can be 72,73,74,75,76,78,79,80,81,82,83,84,85,86,87,88,89,90,91,92,93,
94th, 95, any one in 96h or arbitrary value range between the two.
S4：Drying and crushing.
Product among fermentation are dried and are crushed to remove bitter taste fermented bean dregs.
Product are sent to fluid bed drying including the communicated band of product among fermenting among drying fermentation, make product among fermentation
Water content is down to 10-12%, and 40-60 mesh is crushed to using pulverizer.In addition, the present invention also provides a kind of evaluations of bitter taste
Method：Subjective appreciation group is made of five people, and fermented bean dregs are sterilized, and adds drinking water by 1：3 solid-to-liquid ratio is mixed, mistake
Filter, after assessment officer is gargled with distilled water, takes filtrate 2-3ml to be evaluated to be placed in mouth, spues after 10 seconds, taken therewith after gargling
The close titer of taste is tasted, and such as confirms that two tastes are close, you can the bitterness value of liquid to be evaluated is set to the hardship of the titer
Otherwise taste value needs that other titers is taken to taste again, until determining bitterness value.The average value that five people is taken to evaluate.
The titer is configured by the method for L.Mogensen and J.Adler-Nissen, the substance on the basis of quinine,
Rated a (a=3 × 10-6Mol/L it is) lower limit, just without bitter taste；32a is the upper limit, is further added by concentration, bitter taste is substantially not
Increase；Intermediate solution concentration is multiplied, and bitterness value also accordingly increases.Therefore setting standards of grading such as the following table 1.
The standards of grading of 1. bitterness value of table
| Quinine solution concentration | 32a | 16a | 8a | 4a | 2a | a |
| Bitter taste describes | It is very bitter | It is bitter | It is more bitter | Moderate is bitter | Slight bitter | It is not bitter |
| Bitter taste score value | 5 | 4 | 3 | 2 | 1 | 0 |
Note：A=3 × 10-6mol/L
The description as described in bitter taste such as " a little bitter ", " more bitter " above is obtaining after the opinion of unified all assessment officers, can
Can with sensation of the individual evaluation person to corresponding strength solution there is any discrepancy, but laid down hard and fast rule based on the sensation of majority,
Influence of the personal subjective factor to evaluation is just avoided as far as possible.
Bitter taste fermented bean dregs and preparation method thereof is gone further to be illustrated the present invention with reference to embodiments.
Embodiment 1
The crude protein dregs of beans of 500kg 43% is taken, coarse powder is broken to 20 mesh, and commercially available 2kg leavenings, 2.5kgPR aminopeptidases is molten
In 400kg water, after activating 3h, it is inoculated into bean pulp fermentation substrate, is uniformly mixed using batch mixer, ferment 96h at 37 DEG C,
Then dry, crush, obtain feeding fermented dregs of beans, detect small peptide content and evaluated according to bitter taste assessment method.
Comparative example 1
The crude protein dregs of beans of 500kg 43% is taken, coarse powder is broken to 20 mesh, and commercially available 2kg leavenings are dissolved in 400kg water, living
After changing 3h, it is inoculated into bean pulp fermentation substrate, is uniformly mixed using batch mixer, ferment 96h at 37 DEG C, then dries, and crushes,
Feeding fermented dregs of beans is obtained, detect small peptide content and is evaluated according to bitter taste assessment method.
Small peptide and bitterness value are as follows after fermentation：
| Example | Aminopeptidase service condition | Small peptide % | Bitterness value |
| Embodiment 1 | Use aminopeptidase | 20.90 | 0 |
| Comparative example 1 | Without using aminopeptidase | 17.60 | 3.5 |
Embodiment 2
The crude protein dregs of beans of 500kg 43% is taken, coarse powder is broken to 20 mesh, and commercially available 2kg leavenings, 500gPR aminopeptidases is molten
In 400kg water, after activating 3h, it is inoculated into bean pulp fermentation substrate, is uniformly mixed using batch mixer, ferment 72h at 27 DEG C,
Then dry, crush, obtain feeding fermented dregs of beans, detect small peptide content and evaluated according to bitter taste assessment method.
Comparative example 2
The crude protein dregs of beans of 500kg 43% is taken, coarse powder is broken to 20 mesh, and commercially available 2kg leavenings are dissolved in 400kg water, living
After changing 3h, it is inoculated into bean pulp fermentation substrate, is uniformly mixed using batch mixer, ferment 72h at 27 DEG C, then dries, and crushes,
Feeding fermented dregs of beans is obtained, detect small peptide content and is evaluated according to bitter taste assessment method.
Small peptide and bitterness value are as follows after fermentation：
| Example | Aminopeptidase service condition | Small peptide % | Bitterness value |
| Embodiment 2 | Use aminopeptidase | 17.43 | 1 |
| Comparative example 2 | Without using aminopeptidase | 15.30 | 3 |
Embodiment 3
The crude protein dregs of beans of 500kg 43% is taken, coarse powder is broken to 20 mesh, and commercially available 2kg leavenings, 2.5kgPR aminopeptidases is molten
In 400kg water, after activating 3h, it is inoculated into bean pulp fermentation substrate, is uniformly mixed using batch mixer, ferment 72h at 27 DEG C,
Then dry, crush, obtain feeding fermented dregs of beans, detect small peptide content and evaluated according to bitter taste assessment method.
Comparative example 3
The crude protein dregs of beans of 500kg 43% is taken, coarse powder is broken to 20 mesh, and commercially available 2kg leavenings are dissolved in 400kg water, living
After changing 3h, it is inoculated into bean pulp fermentation substrate, is uniformly mixed using batch mixer, ferment 72h at 27 DEG C, then dries, and crushes,
Feeding fermented dregs of beans is obtained, detect small peptide content and is evaluated according to bitter taste assessment method.
Small peptide and bitterness value are as follows after fermentation：
Embodiment 4
The crude protein dregs of beans of 500kg 43% is taken, coarse powder is broken to 20 mesh, and commercially available 2kg leavenings, 500gPR aminopeptidases is molten
In 400kg water, after activating 3h, it is inoculated into bean pulp fermentation substrate, is uniformly mixed using batch mixer, ferment 96h at 37 DEG C,
Then dry, crush, obtain feeding fermented dregs of beans, detect small peptide content and evaluated according to bitter taste assessment method.
Comparative example 4
The crude protein dregs of beans of 500kg 43% is taken, coarse powder is broken to 20 mesh, and commercially available 2kg leavenings are dissolved in 400kg water, living
After changing 3h, it is inoculated into bean pulp fermentation substrate, is uniformly mixed using batch mixer, ferment 96h at 37 DEG C, then dries, and crushes,
Feeding fermented dregs of beans is obtained, detect small peptide content and is evaluated according to bitter taste assessment method.
Small peptide and bitterness value are as follows after fermentation：
| Example | Aminopeptidase service condition | Small peptide % | Bitterness value |
| Embodiment 4 | Use aminopeptidase | 19.10 | 1 |
| Comparative example 4 | Without using aminopeptidase | 17.00 | 3 |
Embodiment 5
The crude protein dregs of beans of 500kg 43% is taken, coarse powder is broken to 40 mesh, by neutral proteinase 2kg, Se-enriched yeast 1kg, auspicious
Scholar's lactobacillus 0.3kg, Lactobacillus casei 0.3kg, enterococcus faecium 0.4kg and ferrous sulfate 0.3kg compound to be formed leavening,
2kgPR aminopeptidases are dissolved in 400kg water, after activating 3h, are inoculated into bean pulp fermentation substrate, are uniformly mixed using batch mixer,
Ferment 72h at 30 DEG C, then dries, crush, obtain feeding fermented dregs of beans, detect small peptide content and according to bitter taste assessment method into
Row evaluation.
Comparative example 5
The crude protein dregs of beans of 500kg 43% is taken, coarse powder is broken to 40 mesh, and commercially available leavening 2kg, 2kgPR aminopeptidase is dissolved in
In 400kg water, after activating 3h, it is inoculated into bean pulp fermentation substrate, is uniformly mixed using batch mixer, ferment 96h at 30 DEG C, so
After dry, crush, obtain feeding fermented dregs of beans, detect small peptide content and evaluated according to bitter taste assessment method.
Small peptide and bitterness value are as follows after fermentation：
| Example | The selection of leavening | Small peptide % | Bitterness value | Fermentation time |
| Embodiment 5 | It is autonomous to prepare | 19.80 | 0.5 | 72h |
| Comparative example 5 | It is commercially available | 10.05 | 0.5 | 96h |
Embodiment 6
43% crude protein dregs of beans of 500kg is taken, coarse powder is broken to 40 mesh, by neutral proteinase 2kg, Se-enriched yeast 1kg, Switzerland
Lactobacillus 0.2kg, Lactobacillus casei 0.4kg, enterococcus faecium 0.4kg and ferrous sulfate 0.6kg compound to be formed leavening,
2kgPR aminopeptidases are dissolved in 400kg water, after activating 3h, are inoculated into bean pulp fermentation substrate, are uniformly mixed using batch mixer,
Ferment 96h at 37 DEG C, and it is 10% to be then dried to water, crushes, obtains feeding fermented dregs of beans, detect small peptide content and according to hardship
Taste assessment method is evaluated.
Comparative example 6
Take 43% crude protein dregs of beans of 500kg, coarse powder is broken to 40 mesh, by neutral proteinase 2kg, Lactobacillus helveticus 0.2kg,
Lactobacillus casei 0.4kg, enterococcus faecium 0.4kg compound the leavening to be formed, 2kgPR aminopeptidases are dissolved in 400kg water, activate 3h
Afterwards, it is inoculated into bean pulp fermentation substrate, is uniformly mixed using batch mixer, ferments 96h at 37 DEG C, is then dried to water and is
10%, it crushes, obtains feeding fermented dregs of beans, detect small peptide content and evaluated according to bitter taste assessment method.
Small peptide and bitterness value are as follows after fermentation：
| Example | Ferrous sulfate, Se-enriched yeast | Small peptide % | Bitterness value | Nutritional ingredient |
| Embodiment 6 | Addition | 21.10 | 0.5 | It is high |
| Comparative example 6 | It is not added with | 17.00 | 0.5 | It is low |
Embodiment 7
43% crude protein dregs of beans of 500kg is taken, coarse powder is broken to 40 mesh, by neutral proteinase 2kg, Se-enriched yeast 1kg, Switzerland
Lactobacillus 0.2kg, Lactobacillus casei 0.4kg, enterococcus faecium 0.4kg and ferrous sulfate 0.6kg compound to be formed leavening,
2kgPR aminopeptidases are dissolved in 400kg water, after activating 3h, are inoculated into bean pulp fermentation substrate, are uniformly mixed using batch mixer,
Ferment 92h at 37 DEG C, and it is 25% to be then dried to water, obtains feeding fermented dregs of beans, detects small peptide content and commented according to bitter taste
The method of determining is evaluated.
Comparative example 7
Take 43% crude protein dregs of beans of 500kg, coarse powder is broken to 40 mesh, by neutral proteinase 2kg, Lactobacillus helveticus 0.2kg,
Lactobacillus casei 0.4kg and enterococcus faecium 0.4kg compounds the leavening to be formed, 2kgPR aminopeptidases are dissolved in 400kg water, living
After changing 3h, it is inoculated into bean pulp fermentation substrate, is uniformly mixed using batch mixer, ferment 92h at 37 DEG C, is then dried to water
For 25%, feeding fermented dregs of beans is obtained, small peptide content is detected and is evaluated according to bitter taste assessment method.
Small peptide and bitterness value are as follows after fermentation：
From above-described embodiment 1-4 and comparative example 1-4, it is apparent that using PR aminopeptidases, can effectively improve small
Peptide content, while reduce bitterness value.From embodiment 5 and comparative example 5, it is apparent that the fermentation independently prepared by selection
Agent can significantly reduce fermentation time.From embodiment 6 and comparative example 6, it is apparent that being with the addition of ferrous sulfate, selenium-rich
After yeast, the nutritional ingredient of feeding fermented dregs of beans substantially increases, and is more advantageous to the edible of animal.It can from embodiment 7 and comparative example 7
To find out, drying cost is higher in production, and the present embodiment is dried to moisture 25% and carries out storage test, has saved a large amount of energy consumptions,
And ferrous sulfate and Se-enriched yeast are added, storage time can be extended, and is conducive to keep the nutritional ingredient of dregs of beans, nutriture value
Value is high.
Method provided in an embodiment of the present invention is notable to improving fermented bean dregs quality, removal bitter effects, by present invention side
The fermented bean dregs advantageous effect that method is produced essentially consists in：PR aminopeptidases are added in, small peptide improves 2-3.3%, and bitterness value is from 3-4
Drop to 0-1.
It these are only the preferred embodiment of the present invention, be not intended to limit the invention, for those skilled in the art
For member, the invention may be variously modified and varied.Any modification within the spirit and principles of the invention, being made,
Equivalent substitution, improvement etc., should all be included in the protection scope of the present invention.
Claims (10)
1. a kind of preparation method for removing bitter taste fermented bean dregs, which is characterized in that it includes：Fermentation mixed liquor is seeded to dregs of beans hair
The intermediate product that ferment are obtained in ferment substrate, after fermentation, product among the fermentation are dried and crushed to remove bitter taste fermentation beans
The dregs of rice；It is described fermentation mixed liquor for leavening and PR aminopeptidases are soluble in water activated after be made.
2. the preparation method according to claim 1 for removing bitter taste fermented bean dregs, which is characterized in that the PR aminopeptidases enzyme activity
The u/g of power >=10,000.
3. the preparation method according to claim 1 for removing bitter taste fermented bean dregs, which is characterized in that the leavening and described
The mass ratio of the dosage of PR aminopeptidases is 1:0.25-1.25.
4. the preparation method according to claim 1 for removing bitter taste fermented bean dregs, which is characterized in that carried out at 27-37 DEG C
Fermentation, fermentation time 72-96h.
5. the preparation method according to claim 1 for removing bitter taste fermented bean dregs, which is characterized in that the bean pulp fermentation substrate
It is made of by the way that dregs of beans is crushed to 20-60 mesh.
6. the preparation method according to claim 1 for removing bitter taste fermented bean dregs, which is characterized in that the leavening and institute
The PR aminopeptidases time soluble in water activated is stated as 2-4h.
7. the preparation method according to claim 1 for removing bitter taste fermented bean dregs, which is characterized in that dry among the fermentation
Product include the communicated band of product among the fermentation being sent to fluid bed drying, are down to the water content of product among the fermentation
10-12% is crushed to 40-60 mesh using pulverizer.
8. the preparation method according to claim 1 for removing bitter taste fermented bean dregs, which is characterized in that the leavening is in
Property protease, Lactobacillus helveticus, Lactobacillus casei and enterococcus faecium according to mass ratio be 2:0.2-0.4:0.2-0.4:0.2-
0.4 compounding is made.
9. the preparation method according to claim 8 for removing bitter taste fermented bean dregs, which is characterized in that also add in the leavening
Added with ferrous sulfate and Se-enriched yeast, the ferrous sulfate, the matter of the Se-enriched yeast and the additive amount of the neutral proteinase
Amount is than being 1:0.01-0.1:2.
10. one kind removes bitter taste fermented bean dregs, which is characterized in that it goes bitter taste to send out by such as claim 1-9 any one of them
The preparation method of ferment dregs of beans is prepared.
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