CN115919922B - Method for preparing fermented soybean by mixed fermentation - Google Patents
Method for preparing fermented soybean by mixed fermentation Download PDFInfo
- Publication number
- CN115919922B CN115919922B CN202211558932.9A CN202211558932A CN115919922B CN 115919922 B CN115919922 B CN 115919922B CN 202211558932 A CN202211558932 A CN 202211558932A CN 115919922 B CN115919922 B CN 115919922B
- Authority
- CN
- China
- Prior art keywords
- black beans
- fermentation
- black
- beans
- drying
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Active
Links
- 238000000855 fermentation Methods 0.000 title claims abstract description 99
- 230000004151 fermentation Effects 0.000 title claims abstract description 99
- 244000068988 Glycine max Species 0.000 title claims abstract description 61
- 235000010469 Glycine max Nutrition 0.000 title claims abstract description 61
- 238000000034 method Methods 0.000 title claims abstract description 19
- 241001107116 Castanospermum australe Species 0.000 claims abstract description 120
- 235000021279 black bean Nutrition 0.000 claims abstract description 120
- 235000001405 Artemisia annua Nutrition 0.000 claims abstract description 27
- 240000000011 Artemisia annua Species 0.000 claims abstract description 27
- 240000000249 Morus alba Species 0.000 claims abstract description 27
- 235000008708 Morus alba Nutrition 0.000 claims abstract description 27
- 238000001035 drying Methods 0.000 claims abstract description 27
- 238000010025 steaming Methods 0.000 claims abstract description 25
- 238000003756 stirring Methods 0.000 claims abstract description 24
- 238000010438 heat treatment Methods 0.000 claims abstract description 22
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 15
- 239000003205 fragrance Substances 0.000 claims abstract description 12
- 239000002671 adjuvant Substances 0.000 claims abstract description 6
- 230000008595 infiltration Effects 0.000 claims abstract description 6
- 238000001764 infiltration Methods 0.000 claims abstract description 6
- 238000001816 cooling Methods 0.000 claims abstract description 3
- 238000005406 washing Methods 0.000 claims abstract description 3
- 239000000843 powder Substances 0.000 claims description 25
- 238000011081 inoculation Methods 0.000 claims description 10
- 229910001220 stainless steel Inorganic materials 0.000 claims description 10
- 239000010935 stainless steel Substances 0.000 claims description 10
- 241000228245 Aspergillus niger Species 0.000 claims description 7
- 240000006439 Aspergillus oryzae Species 0.000 claims description 7
- 235000002247 Aspergillus oryzae Nutrition 0.000 claims description 7
- 244000063299 Bacillus subtilis Species 0.000 claims description 7
- 235000014469 Bacillus subtilis Nutrition 0.000 claims description 7
- 240000006024 Lactobacillus plantarum Species 0.000 claims description 7
- 235000013965 Lactobacillus plantarum Nutrition 0.000 claims description 7
- 238000009835 boiling Methods 0.000 claims description 7
- 229940072205 lactobacillus plantarum Drugs 0.000 claims description 7
- 239000002994 raw material Substances 0.000 claims description 6
- 238000004140 cleaning Methods 0.000 abstract description 3
- 235000019640 taste Nutrition 0.000 abstract description 3
- 239000012535 impurity Substances 0.000 abstract description 2
- KDYFGRWQOYBRFD-UHFFFAOYSA-N succinic acid Chemical group OC(=O)CCC(O)=O KDYFGRWQOYBRFD-UHFFFAOYSA-N 0.000 abstract description 2
- ZQSIJRDFPHDXIC-UHFFFAOYSA-N daidzein Chemical compound C1=CC(O)=CC=C1C1=COC2=CC(O)=CC=C2C1=O ZQSIJRDFPHDXIC-UHFFFAOYSA-N 0.000 description 12
- 239000003814 drug Substances 0.000 description 12
- 230000000694 effects Effects 0.000 description 10
- 239000000463 material Substances 0.000 description 7
- 238000004321 preservation Methods 0.000 description 7
- 210000000582 semen Anatomy 0.000 description 7
- 241000894006 Bacteria Species 0.000 description 6
- 235000007240 daidzein Nutrition 0.000 description 6
- TZBJGXHYKVUXJN-UHFFFAOYSA-N genistein Natural products C1=CC(O)=CC=C1C1=COC2=CC(O)=CC(O)=C2C1=O TZBJGXHYKVUXJN-UHFFFAOYSA-N 0.000 description 6
- 235000006539 genistein Nutrition 0.000 description 6
- 229940045109 genistein Drugs 0.000 description 6
- ZCOLJUOHXJRHDI-CMWLGVBASA-N genistein 7-O-beta-D-glucoside Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1OC1=CC(O)=C2C(=O)C(C=3C=CC(O)=CC=3)=COC2=C1 ZCOLJUOHXJRHDI-CMWLGVBASA-N 0.000 description 6
- 230000008901 benefit Effects 0.000 description 5
- 230000002860 competitive effect Effects 0.000 description 5
- 239000000796 flavoring agent Substances 0.000 description 5
- 235000019634 flavors Nutrition 0.000 description 5
- 235000019658 bitter taste Nutrition 0.000 description 4
- 230000005611 electricity Effects 0.000 description 4
- 238000005265 energy consumption Methods 0.000 description 4
- 235000019605 sweet taste sensations Nutrition 0.000 description 4
- 238000005303 weighing Methods 0.000 description 4
- 238000007605 air drying Methods 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 238000002360 preparation method Methods 0.000 description 3
- 230000008569 process Effects 0.000 description 3
- 230000001105 regulatory effect Effects 0.000 description 3
- 230000007306 turnover Effects 0.000 description 3
- 239000009792 yinqiao Substances 0.000 description 3
- 206010013954 Dysphoria Diseases 0.000 description 2
- 206010008479 Chest Pain Diseases 0.000 description 1
- 206010013911 Dysgeusia Diseases 0.000 description 1
- 206010019233 Headaches Diseases 0.000 description 1
- 208000001431 Psychomotor Agitation Diseases 0.000 description 1
- 206010038743 Restlessness Diseases 0.000 description 1
- 208000013738 Sleep Initiation and Maintenance disease Diseases 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000011248 coating agent Substances 0.000 description 1
- 238000000576 coating method Methods 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 229940079593 drug Drugs 0.000 description 1
- 230000000857 drug effect Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 239000000284 extract Substances 0.000 description 1
- 238000001914 filtration Methods 0.000 description 1
- 239000008187 granular material Substances 0.000 description 1
- 231100000869 headache Toxicity 0.000 description 1
- 206010022437 insomnia Diseases 0.000 description 1
- 238000007689 inspection Methods 0.000 description 1
- 238000011031 large-scale manufacturing process Methods 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 230000005012 migration Effects 0.000 description 1
- 238000013508 migration Methods 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 201000009240 nasopharyngitis Diseases 0.000 description 1
- 230000003285 pharmacodynamic effect Effects 0.000 description 1
- 239000002893 slag Substances 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
- 229940033504 soybean preparation Drugs 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 208000011580 syndromic disease Diseases 0.000 description 1
Classifications
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Landscapes
- Beans For Foods Or Fodder (AREA)
Abstract
The invention discloses a method for preparing fermented soybeans by mixed fermentation. The specific method comprises the following steps: A. decocting adjuvants including folium Mori and herba Artemisiae Annuae: stirring folium Mori and herba Artemisiae Annuae, decocting, and collecting decoction; B. infiltration of black beans: adding the decoction into black beans, and sucking the decoction out after the black beans are completely soaked; C. steaming black beans: heating black beans with steam, steaming thoroughly, taking out and cooling; D. primary fermentation: inoculating mixed strain, stirring, fermenting until yellow mycelium grows on the surface of black soybean; E. yellow mycelium is cleaned: washing yellow mycelia on the surface of black beans with water; F. secondary fermentation: placing the cleaned black beans into an airtight container for secondary fermentation, and stopping fermentation when the fragrance overflows; G. secondary steaming and drying: heating the black beans after the secondary fermentation by using steam, taking out, and drying to obtain the fermented black beans. The method provided by the invention improves the taste and smell of the fermented soybean, is pleasant to smell and eat, and greatly saves the labor cost of cleaning and impurity removing the mulberry leaf residue and the sweet wormwood residue.
Description
Technical field:
the invention relates to the technical field of traditional Chinese medicine processing, in particular to a method for preparing fermented soybean by mixed fermentation.
The background technology is as follows:
Fermented soybean is a common fermented traditional Chinese medicine and is also a medicinal and edible traditional Chinese medicine. In many hospital pharmacies, the fermented soybean drug chest is located in a position accessible by tentacles. Most medical staff holding the medicine in the pharmacy can put the fermented soybean decoction pieces on the counter in a short time of one or two minutes. This is sufficient to indicate that fermented soybean is a convenient decoction piece of traditional Chinese medicine in the pharmacy of traditional Chinese medicine hospitals. In the pharmacopoeia 2020, the main effects of fermented soybean are: relieving exterior syndrome, relieving restlessness, and dispersing stagnated heat. Can be used for treating common cold, headache due to cold and heat, dysphoria, chest distress, dysphoria, and insomnia. Searching the fermented soybean in the medicine intelligent network database can find that: the prescription of the Chinese patent medicine containing the fermented soya beans is 56, the prescription of the Chinese patent medicine containing the fermented soya beans is 44, and the number of domestic health-care foods containing the fermented soya beans is 5. The prescription mainly comprises Yinqiao granules, yinqiao powder, yinqiao liquid and the like.
Preliminary estimation is carried out, and the annual output of each grade of fermented soybeans in China exceeds 1000 tons. But the quality superiority has high cost, high selling price and small supply. In the process of researching the fermented soybean decoction pieces on the market, the high-quality fermented soybean decoction pieces are found to be difficult to find. The quality of the fermented soybean decoction pieces is poor, which fills the market of medicinal materials in a large quantity. Most of the fermented soybean decoction pieces have bad smell and strange taste. The people feel daunting and feel tired during the inspection, and the popularization and the use of the fermented soybean for both medicine and food are seriously affected.
In pharmacopoeia 2020, the following description is given to the preparation of fermented soybeans: decocting 70-100 g of mulberry leaves and sweet wormwood with water, filtering, mixing the decoction with 1000g of clean soybean, steaming thoroughly, taking out, airing, putting in a container, covering with decocted mulberry leaves and sweet wormwood residues, stewing to ferment to a yellow coat, taking out, removing the residues, cleaning, putting in the container, stewing for 15-20 days until full fermentation and fragrance overflows, taking out, slightly steaming, and drying to obtain the sweet wormwood wine. The black beans are fermented for the first time, and the black beans are covered by decocted mulberry leaves and sweet wormwood herb residues. And the subsequent removal of mulberry leaves and sweet wormwood slag covered on the surface of the fermented black beans greatly increases the complexity of the procedure. The large-scale production of the fermented soybeans is limited to a great extent, and the labor cost of the fermented soybeans is increased.
It is speculated on the theory and possible effect that 4 reasons for decocting mulberry leaves and sweet wormwood are covered in the fermented soybean fermentation process: the heat preservation effect, the moisture preservation effect and natural flora which is beneficial to black bean fermentation can be adsorbed on the decocted sweet wormwood herb residues of the mulberry leaves, and the migration of volatile pharmacodynamic molecules to the fermented soybeans can be facilitated by the decocted sweet wormwood herb residues of the mulberry leaves.
However, under the condition of modern powerful fermentation equipment and facilities, the use of decocted mulberry leaves and sweet wormwood for temperature and moisture preservation is somewhat backward and inconvenient. In addition, in the fermentation process of mixed bacteria inoculated black beans, optimized, coordinated and sufficient artificial inoculated flora is utilized for fermentation, and the action and effect of the mixed bacteria inoculated black beans are superior to those of trace natural flora on dregs, although the natural flora has ingenious natural balance function. Finally, the decocted mulberry leaves and sweet wormwood herb exist in water-soluble state in the water extract for the most part. And the drug effect substance molecules which are difficult to enter the water body are more difficult to migrate from the dregs to the fermented black beans in the air. Therefore, the black beans are covered with the decocted mulberry leaves and sweet wormwood herb residues for fermentation, and the actual effect may not exist. The operation of covering the decocted mulberry leaves and sweet wormwood should be removed from the viewpoints of simplifying the process and reducing the cost of labor.
The invention comprises the following steps:
In view of the above-mentioned shortcomings of the prior art, the present invention aims to provide a method for preparing fermented soybeans by mixed fermentation, which aims to reduce labor cost in the preparation process of the fermented soybeans and improve taste and smell of the fermented soybeans for both medicine and food.
The invention relates to a method for preparing fermented soybean by mixed fermentation, which comprises the following steps:
A. decocting adjuvants including folium Mori and herba Artemisiae Annuae: stirring folium Mori and herba Artemisiae Annuae, decocting, and collecting decoction;
B. infiltration of black beans: adding the decoction into black beans, and sucking the decoction out after the black beans are completely soaked;
C. steaming black beans: heating black beans with steam, steaming thoroughly, taking out and cooling;
D. Primary fermentation: inoculating mixed strain, stirring, fermenting until yellow mycelium grows on the surface of black soybean;
E. yellow mycelium is cleaned: washing yellow mycelia on the surface of black beans with water;
F. secondary fermentation: placing the cleaned black beans into an airtight container for secondary fermentation, and stopping fermentation when the fragrance overflows;
G. secondary steaming and drying: heating the black beans after secondary fermentation by using steam, taking out, and drying to obtain the fermented black beans;
Preferably, the mixed strain is a mixed strain of aspergillus oryzae, aspergillus niger, bacillus subtilis and lactobacillus plantarum.
Preferably, the mass ratio of the aspergillus oryzae powder, the aspergillus niger powder, the bacillus subtilis powder and the lactobacillus plantarum powder in the mixed strain is 10:1:2:3, and the inoculation ratio of the mixed strain is three parts per million.
Preferably, in the raw materials, the mass ratio of black beans to mulberry leaves to sweet wormwood is=100:7:7, namely, the raw materials are weighed according to the mass ratio of black beans to mulberry leaves to sweet wormwood is=100:7:7, the mulberry leaves and sweet wormwood are placed in a boiling pot with heating and stirring functions, water with the weight 16 times that of the mulberry leaves and sweet wormwood is added, stirring is carried out, the mulberry leaves are smashed, the heating temperature of the boiling pot is preferably 110-125 ℃, and the stirring rotating speed is preferably 80-150 rpm. Decocting, and collecting appropriate amount of concentrated decoction of 1-1.2 times of semen Sojae Atricolor.
Preferably, the soaking of the black beans is performed at room temperature.
Preferably, in the first fermentation process, the inoculated black beans are tiled, ditching is carried out, the stacking height of the inoculated black beans is 20-35 cm, the relative humidity is 90%, the fermentation temperature is 20-35 ℃, white coating appears after inoculation, the black beans are turned over again for three times in time after subsequent fermentation, and the black beans are fermented until the surfaces of the black beans are full of yellow mycelia. The black beans fermented by the mixed bacteria have pleasant fermentation flavor after the first fermentation is finished. The yellow mycelium on the surface of black beans is washed by water. The mycelia and spores on the surface of black beans should be washed as much as possible. Otherwise, the serious condition will cause the subsequent fermentation failure, and the light condition will cause the fermented soybean finished product to have a bitter taste.
Preferably, the fermentation temperature is 28-32 ℃.
Preferably, in the secondary fermentation process, the cleaned black beans are placed in a stainless steel barrel with good air tightness for closed fermentation, the stacking height of the inoculated black beans is 20-35 cm, the stainless steel barrel is placed in a food-grade sunlight room with good heat collection and heat preservation effects for stacking fermentation, and a temperature regulation and control device is arranged in the food-grade sunlight room, so that the temperature of the sunlight room can be received at 20-50 ℃ and the temperature can be kept for 15-20 days. Therefore, the energy consumption of the temperature regulation of the food-grade sunlight room can be reduced to the greatest extent, the electricity cost of the long period of the second fermented soybean fermentation is obviously reduced, and the cost competitive advantage of the fermented soybean is improved.
Preferably, the fermentation temperature is 25 to 50 ℃.
Preferably, in the secondary steaming process, the black beans after secondary fermentation are heated by steam, and after the temperature is raised to 100 ℃, the black beans are steamed for 40 minutes and taken out, and the black beans are dried in the air rarely.
Preferably, the drying is to dry the secondarily steamed and less-dried black beans in a food-grade drying room at 65 ℃ until the moisture content is lower than 13%. The dried fermented soybean is slightly soft or crisp in texture, and the cross section is brown black. The final fermented soybean has pleasant fragrance, and slightly sweet taste.
The invention mainly aims at the defects of poor quality and high cost of fermented soybean decoction pieces in the market, and provides a fermented soybean preparation method with competitive advantage and a fermentation method for edible and medicinal dual-purpose fermented soybean with pleasant smell and pleasant eating. With this method, fermented soybean after the first fermentation has pleasant fermented flavor; the fermented soybeans after the two times of fermentation are dried have a strong fragrance; the dried fermented soybean is light Gan Tianwei after being crushed, no residue is left after being melted in the mouth, and the tongue bed has aftertaste after more than ten minutes. The method omits the step of covering black beans with the sweet wormwood herb of the mulberry leaves after the first fermentation, and greatly saves the labor cost of cleaning and impurity removing the mulberry leaves residues and sweet wormwood herb residues.
The specific embodiment is as follows:
The invention is further described below in connection with specific embodiments.
The following examples are further illustrative of the invention and are not intended to be limiting thereof.
Aspergillus niger powder, aspergillus oryzae powder, bacillus subtilis powder and Lactobacillus plantarum powder were purchased from Shandong Yuyuan Bio Inc., and Beijing Chuan Xiusheng Bio Inc., respectively, were used in the following examples.
Example 1
Weighing black beans and auxiliary materials (mulberry leaves and sweet wormwood): black beans: mulberry leaf: the raw materials and the auxiliary materials are weighed according to the weight ratio of sweet wormwood=100:7:7.
Decocting adjuvants including folium Mori and herba Artemisiae Annuae: placing folium Mori and herba Artemisiae Annuae in a boiling pot with heating and stirring, adding 16 times of water, and stirring at low speed until folium Mori and herba Artemisiae Annuae are crushed. The heating temperature of the digester is preferably 115 ℃, and the stirring rotation speed is preferably 100 rpm. Decocting, and collecting concentrated decoction of 1-1.2 times of semen Sojae Atricolor.
Infiltration of black beans: adding the concentrated decoction into black beans, maintaining the temperature at room temperature, and transferring until the black beans absorb the decoction completely.
Steaming black beans: heating semen Sojae Atricolor with steam device, steaming thoroughly, taking out, and air drying until hands are not scalded.
Primary fermentation: and (3) uniformly stirring the steamed black beans according to the mass per three parts per million of mixed strains of the steamed black beans per 1 ton, and fermenting until the surfaces of the steamed black beans are full of yellow mycelia. The mixed strain contains Aspergillus oryzae powder, aspergillus niger powder, bacillus subtilis powder and Lactobacillus plantarum powder. The mass ratio of the using amount of the 4 strains is as follows: 10:1:2:3. The thickness of the black beans after inoculation is preferably 20 cm. The first fermentation temperature was set at 20 ℃. White clothes appear after inoculation, and turn over in time. And the subsequent fermentation is performed for twice and three times at the right time. The black beans fermented by the mixed bacteria have pleasant fermentation flavor after the first fermentation is finished.
Yellow mycelium is cleaned: the yellow mycelium on the surface of black beans is washed by water. The mycelia and spores on the surface of black beans should be washed as much as possible. Otherwise, the serious condition will cause the subsequent fermentation failure, and the light condition will cause the fermented soybean finished product to have a bitter taste.
Secondary fermentation: and (3) performing secondary fermentation on the cleaned black beans, and standing for 15-20 days until the fragrance overflows, and stopping fermentation. Placing the cleaned black beans in a stainless steel barrel with good air tightness for closed fermentation. Meanwhile, the stainless steel barrel is placed in a food-grade sunlight room with good heat collection and heat preservation effects for stacking fermentation. The food-grade sunlight room is provided with temperature regulating equipment, and the temperature of the sunlight room is developed at 20 ℃. The thickness of the black beans subjected to secondary fermentation is 20cm. Therefore, the energy consumption of the temperature regulation of the food-grade sunlight room can be reduced to the greatest extent, the electricity cost of the long fermentation period of the second fermented soybean is obviously reduced, and the cost competitive advantage of the fermented soybean is improved.
And (3) secondary steaming: heating the black beans after secondary fermentation by using steam, steaming for about 40 minutes after the temperature is raised to 100 ℃, taking out, airing less, and transferring.
Drying in a drying room: drying at 65deg.C for a suitable time. And (3) drying the secondarily steamed and less-dried black beans in a food-grade drying room. Preferably to a moisture content of 12.0%. The dried fermented soybean is slightly soft or crisp in texture, and the cross section is brown black. The final fermented soybean has pleasant fragrance, and slightly sweet taste.
Example 2:
Weighing black beans and auxiliary materials (mulberry leaves and sweet wormwood): weighing raw materials and auxiliary materials according to the weight ratio of black beans to mulberry leaves to sweet wormwood=100:7:7.
Decocting adjuvants including folium Mori and herba Artemisiae Annuae: placing folium Mori and herba Artemisiae Annuae in a boiling pot with heating and stirring, adding 16 times of water, and stirring at low speed until folium Mori and herba Artemisiae Annuae are crushed. The heating temperature of the digester is preferably 120 ℃, and the stirring rotation speed is preferably 125 rpm. Decocting, and collecting decoction of 1-1.2 times of semen Sojae Atricolor.
Infiltration of black beans: adding the decoction into black beans, maintaining the temperature at room temperature, and transferring until the black beans absorb the decoction completely.
Steaming black beans: heating semen Sojae Atricolor with steam device, steaming thoroughly, taking out, and air drying until hands are not scalded.
Primary fermentation: and (3) uniformly stirring the steamed black beans according to the mass per three parts per million of mixed strains of the steamed black beans per 1 ton, and fermenting until the surfaces of the steamed black beans are full of yellow mycelia. The mixed strain contains Aspergillus oryzae powder, aspergillus niger powder, bacillus subtilis powder and Lactobacillus plantarum powder. The mass ratio of the using amount of the 4 strains is as follows: 10:1:2:3. The thickness of the black beans after inoculation is preferably 25 cm. The first fermentation temperature was in the range of 30℃to an acceptable temperature. White clothes appear after inoculation, and turn over in time. And the subsequent fermentation is performed for twice and three times at the right time. The black beans fermented by the mixed bacteria have pleasant fermentation flavor after the first fermentation is finished.
Yellow mycelium is cleaned: the yellow mycelium on the surface of black beans is washed by water. The mycelia and spores on the surface of black beans should be washed as much as possible. Otherwise, the serious case will cause the subsequent fermentation failure, and the light case will cause the fermented soybean product to have a bitter taste.
Secondary fermentation: and (3) performing secondary fermentation on the cleaned black beans, and standing for 15-20 days until the fragrance overflows, and stopping fermentation. Placing the cleaned black beans in a stainless steel barrel with good air tightness for closed fermentation. Meanwhile, the stainless steel barrel is placed in a food-grade sunlight room with good heat collection and heat preservation effects for stacking fermentation. The food-grade sunlight room is provided with temperature regulating equipment, and can accept the temperature of the sunlight room at 35 ℃. The thickness of the black beans subjected to secondary fermentation is 30cm. Therefore, the energy consumption of the temperature regulation of the food-grade sunlight room can be reduced to the greatest extent, the electricity cost of the long fermentation period of the second fermented soybean is obviously reduced, and the cost competitive advantage of the fermented soybean is improved.
And (3) secondary steaming: heating the black beans after secondary fermentation by using steam, steaming for about 40 minutes after the temperature is raised to 100 ℃, taking out, airing less, and transferring.
Drying in a drying room: drying at 65deg.C for a suitable time. And (3) drying the secondarily steamed and less-dried black beans in a food-grade drying room. Preferably to a moisture content of 12.5%. The dried fermented soybean is slightly soft or crisp in texture, and the cross section is brown black. The final fermented soybean has pleasant fragrance, and slightly sweet taste.
Example 3:
Weighing black beans and auxiliary materials (mulberry leaves and sweet wormwood): black beans: mulberry leaf: the raw materials and the auxiliary materials are weighed according to the weight ratio of sweet wormwood=100:7:7.
Decocting adjuvants including folium Mori and herba Artemisiae Annuae: placing folium Mori and herba Artemisiae Annuae in a boiling pot with heating and stirring, adding 16 times of water, and stirring at low speed until folium Mori and herba Artemisiae Annuae are crushed. The heating temperature of the digester is preferably 125 ℃, and the stirring rotation speed is preferably 150 rpm. Decocting, and collecting decoction of 1-1.2 times of semen Sojae Atricolor.
Infiltration of black beans: adding the decoction into black beans at room temperature, and transferring until the black beans absorb the decoction completely.
Steaming black beans: heating semen Sojae Atricolor with steam device, steaming thoroughly, taking out, and air drying until hands are not scalded.
Primary fermentation: and (3) uniformly stirring the steamed black beans according to the mass per three parts per million of mixed strains of the steamed black beans per 1 ton, and fermenting until the surfaces of the steamed black beans are full of yellow mycelia. The mixed strain contains Aspergillus oryzae powder, aspergillus niger powder, bacillus subtilis powder and Lactobacillus plantarum powder. The mass ratio of the using amount of the 4 strains is as follows: 10:1:2:3. The thickness of the black beans fermented for the first time after inoculation is set to be 35cm. The first fermentation temperature was such that a temperature of 35℃was acceptable. White clothes appear after inoculation, and turn over in time. And the subsequent fermentation is performed for twice and three times at the right time. The black beans fermented by the mixed bacteria have pleasant fermentation flavor after the first fermentation is finished.
Yellow mycelium is cleaned: the yellow mycelium on the surface of black beans is washed by water. The mycelia and spores on the surface of black beans should be washed as much as possible. Otherwise, the subsequent fermentation fails and the light fermented soybean product has a bitter taste.
Secondary fermentation: and (3) performing secondary fermentation on the cleaned black beans, and standing for 15-20 days until the fragrance overflows, and stopping fermentation. Placing the cleaned black beans in a stainless steel barrel with good air tightness for closed fermentation. Meanwhile, the stainless steel barrel is placed in a food-grade sunlight room with good heat collection and heat preservation effects for stacking fermentation. The food-grade sunlight room is provided with temperature regulating equipment, and can accept the temperature of the sunlight room to be 50 ℃. The thickness of the black beans subjected to secondary fermentation is 35cm. Therefore, the energy consumption of the temperature regulation of the food-grade sunlight room can be reduced to the greatest extent, the electricity cost of the long fermentation period of the second fermented soybean is obviously reduced, and the cost competitive advantage of the fermented soybean is improved.
And (3) secondary steaming: heating the black beans after secondary fermentation by using steam, steaming for about 40 minutes after the temperature is raised to 100 ℃, taking out, airing less, and transferring.
Drying in a drying room: drying at 65deg.C for a suitable time. And (3) drying the secondarily steamed and less-dried black beans in a food-grade drying room. Preferably to a moisture content of 12.8%. The dried fermented soybean is slightly soft or crisp in texture, and the cross section is brown black. The final fermented soybean has pleasant fragrance, and slightly sweet taste.
The data of the percentages of daidzein, genistein, and total of daidzein and genistein in example 1, example 2, and example 3 are shown in table 1, and the percentages of daidzein, genistein, and total of daidzein and genistein in each of the fermented soybeans are higher than those in the fermented soybean Bozhou samples 1 and Anguo samples 1 prepared by the conventional method.
Table 1 daidzein content, genistein content, and total amount of daidzein and genistein in each example
Claims (4)
1. The method for preparing the fermented soybean by mixed fermentation is characterized by comprising the following steps of:
A. decocting adjuvants including folium Mori and herba Artemisiae Annuae: stirring folium Mori and herba Artemisiae Annuae, decocting, and collecting decoction;
B. infiltration of black beans: adding the decoction into black beans, and sucking the decoction out after the black beans are completely soaked;
C. steaming black beans: heating black beans with steam, steaming thoroughly, taking out and cooling;
D. Primary fermentation: inoculating mixed strain, stirring, fermenting until yellow mycelium grows on the surface of black soybean;
E. yellow mycelium is cleaned: washing yellow mycelia on the surface of black beans with water;
F. secondary fermentation: placing the cleaned black beans into an airtight container for secondary fermentation, and stopping fermentation when the fragrance overflows;
G. secondary steaming and drying: heating the black beans after secondary fermentation by using steam, taking out, and drying to obtain the fermented black beans;
The mass ratio of the aspergillus oryzae powder, the aspergillus niger powder, the bacillus subtilis powder and the lactobacillus plantarum powder in the mixed strain is 10:1:2:3, and the inoculation ratio of the mixed strain is three parts per million;
In the raw materials, black beans and sweet wormwood are placed in a boiling pot with heating and stirring functions, water with the weight being 16 times that of the mulberry leaves and the sweet wormwood is added, stirring is carried out to crush the mulberry leaves, the heating temperature of the boiling pot is 110-125 ℃, the stirring rotating speed is 80-150 rpm, the black beans are boiled, and a proper amount of concentrated decoction with the weight being 1-1.2 times that of the black beans is collected;
In the first fermentation process, the inoculated black beans are tiled, ditching is carried out, the stacking height of the inoculated black beans is 20-35 cm, the relative humidity is 90%, the fermentation temperature is 20-35 ℃, white clothes appear after inoculation, the black beans are turned over, and the black beans are turned over again for three times in time after subsequent fermentation;
In the secondary fermentation process, the cleaned black beans are placed in a stainless steel barrel with good air tightness, the stacking height of the inoculated black beans is 20-35 cm, the stainless steel barrel is subjected to stacking fermentation in a food-grade sunlight room, the fermentation temperature is 20-50 ℃, and the black beans are placed in a closed state for 15-20 days.
2. The method according to claim 1, wherein the fermentation temperature is 28 to 32 ℃ during the first fermentation; in the secondary fermentation process, the fermentation temperature is 25-50 ℃.
3. The method according to claim 1, wherein during the secondary steaming, the black beans after the secondary fermentation are heated by steam, and after the temperature is raised to 100 ℃, the black beans are steamed for 40 minutes, taken out and dried in the air.
4. The method of claim 1, wherein the drying is performed by drying the twice steamed less-dried black beans in a food-grade drying room at 65 ℃ until the moisture content is less than 13%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202211558932.9A CN115919922B (en) | 2022-12-06 | 2022-12-06 | Method for preparing fermented soybean by mixed fermentation |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202211558932.9A CN115919922B (en) | 2022-12-06 | 2022-12-06 | Method for preparing fermented soybean by mixed fermentation |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN115919922A CN115919922A (en) | 2023-04-07 |
| CN115919922B true CN115919922B (en) | 2024-07-12 |
Family
ID=86553372
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202211558932.9A Active CN115919922B (en) | 2022-12-06 | 2022-12-06 | Method for preparing fermented soybean by mixed fermentation |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN115919922B (en) |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104073444A (en) * | 2014-04-22 | 2014-10-01 | 杭州桐君堂生物科技有限公司 | Aspergillus oryzae TJTSW001 and application of Aspergillus oryzae in fermentation of traditional Chinese medicine Semen Sojae Praeparatum |
| CN109674845A (en) * | 2019-03-08 | 2019-04-26 | 黑龙江省中医药科学院 | A kind of methods and applications preparing Fermented Soybean using composite bacteria fermentation |
Family Cites Families (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100463675B1 (en) * | 2002-06-11 | 2004-12-29 | 정옥자 | Bean-Meju produced by two-stage fermentation and method for production of it thereof |
| KR100786213B1 (en) * | 2006-05-17 | 2007-12-17 | 조정일 | Soybean food product fermented by Bacillus subtilis chungkook16 |
| CN1986775A (en) * | 2006-12-25 | 2007-06-27 | 浙江大学 | Bacillus subtilis strain suitable for light fermented soybean pure-breed fermentation |
| CN103932077B (en) * | 2014-04-28 | 2015-04-08 | 湖南农业大学 | Process-controlled rapid fermentation processing method of pure strains of Liuyang salt black beans |
| CN111388530A (en) * | 2019-11-18 | 2020-07-10 | 浙江桐君堂中药饮片有限公司 | Fermentation method of fermented soybean |
-
2022
- 2022-12-06 CN CN202211558932.9A patent/CN115919922B/en active Active
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104073444A (en) * | 2014-04-22 | 2014-10-01 | 杭州桐君堂生物科技有限公司 | Aspergillus oryzae TJTSW001 and application of Aspergillus oryzae in fermentation of traditional Chinese medicine Semen Sojae Praeparatum |
| CN109674845A (en) * | 2019-03-08 | 2019-04-26 | 黑龙江省中医药科学院 | A kind of methods and applications preparing Fermented Soybean using composite bacteria fermentation |
Also Published As
| Publication number | Publication date |
|---|---|
| CN115919922A (en) | 2023-04-07 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN105248785B (en) | A kind of dendrobium candidum antipyretic beverage and its production technology | |
| CN102260619A (en) | Health preserving wine | |
| CN105495361A (en) | Coarse grain fermented soya bean and soybean paste, preparation methods thereof and special spice leaching liquor | |
| CN108244296B (en) | Preparation method of fully fermented dandelion Fuzhuan tea | |
| CN105767910A (en) | Method for fermentation processing of fermented soybeans highly rich in gamma-aminobutyric acid | |
| CN104673594B (en) | A kind of production method of Folium hydrangeae strigosae wine | |
| CN105831248A (en) | Puerarin and black bean yoghourt | |
| CN106616266A (en) | Mixed rice flour with efficacies of invigorating stomach and nourishing skin and preparation method of mixed rice flour | |
| CN106420898A (en) | Preparing method and application of probiotics solid-state fermented Yupingfeng powder | |
| CN1556193A (en) | Method of producing edible fungus and its health protection product using malt saccharification liquid | |
| CN115919922B (en) | Method for preparing fermented soybean by mixed fermentation | |
| CN104705736B (en) | A kind of red duckweed enzyme beverage and preparation method thereof | |
| CN105918722A (en) | Pomegranate-jujube-juice tea vinegar beverage and preparation method thereof | |
| CN107099442B (en) | Method for producing mango vinegar by mixed fermentation of mango syrup | |
| CN108850283A (en) | A kind of dark green tea and its processing method containing Cortex Eucommiae | |
| CN108783367A (en) | A kind of processing method of bifidobacterium fermentation melon seeds | |
| CN107488546A (en) | A kind of horseshoe hawthorn health-care wine and preparation method thereof | |
| CN107006777A (en) | A kind of production method of Chinese yam ground rice | |
| CN105925456A (en) | Lotus tea vinegar beverage and preparation method thereof | |
| CN106172652A (en) | A kind of Herba Menthae refrigerant Rhizoma Dioscoreae Pericarpium Citri Reticulatae cake | |
| CN106538763A (en) | A kind of snow lotus live body health nutrient scented tea electuary | |
| CN107460073B (en) | Functional beverage capable of removing and resisting nutritional factors and brewing bean and rice with non-fishy wine and preparation method of functional beverage | |
| CN105018279A (en) | Lily and strawberry liqueur and preparation method thereof | |
| CN105925458A (en) | Weight-reducing beauty-maintaining tea vinegar beverage and preparation method thereof | |
| CN103250939A (en) | Mulberry melon soybean jam and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| GR01 | Patent grant |