CN104970182A - Method for extracting protein and starchiness from fermented soybean products - Google Patents
Method for extracting protein and starchiness from fermented soybean products Download PDFInfo
- Publication number
- CN104970182A CN104970182A CN201510342755.4A CN201510342755A CN104970182A CN 104970182 A CN104970182 A CN 104970182A CN 201510342755 A CN201510342755 A CN 201510342755A CN 104970182 A CN104970182 A CN 104970182A
- Authority
- CN
- China
- Prior art keywords
- raw material
- fermentation
- protein
- soybean
- starchiness
- 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.)
- Pending
Links
Landscapes
- Micro-Organisms Or Cultivation Processes Thereof (AREA)
Abstract
The invention relates to a method for extracting protein and starchiness from fermented soybean products. The method comprises the following steps: preparing raw materials; cleaning the prepared raw materials, and soaking the cleaned raw materials; compounding the soaked raw materials; cooking the compounded raw materials; performing inoculation; performing early-stage bacterium cultivation and fermentation; performing fermentation; extracting protein; extracting starchiness; and recycling residues. Through the adoption of the extracting method, the protein and the starchiness can be well extracted from fermented soybeans to be eaten by people; besides, through the adoption of the extracting method, the maximization of the protein and the starchiness in the soybeans can be ensured, the industrial crop of the soybeans can be sufficiently and effectively utilized by people, and the autologous value of the soybeans can be furthest realized.
Description
Technical field
The present invention relates to a kind of to fermentation soybean goods extraction protein and amylaceous method, belong to fermented food refinement technique field.
Background technology
Fermented food refers to the raw materials such as the grains such as cereal, beans, vegetables, the fermented product made under the microbial actions such as yeast, lactic acid bacteria, aspergillus.China's fermented food manufactures with a long history, and greatly have impact on the eating habit comprising the Asian countries such as Japan, Korea S and Korea, is a part for the long cooking culture of China.For bread and cheese, fermented food has abundanter nutritional labeling.Due to the effect of fermentation, the protein in food is effectively degraded, and makes it more easily digested.Meanwhile, because most of pathogenic bacteria only adapt to neutral meta-alkali environment, and zymotechnique is sour environment mostly, so fermented food more shelf-stable.In addition, edible fermented food can also obtain several needed by human but the amino acid that itself can not produce, and along with the raising of health of people consciousness, increasing fermented food enters common people's dining table, obtains consumer acceptance's favor.Soybean is one of source of the important dietary changes of people, wherein containing rich in protein and starch, not to the protein in the soybean after fermentation and amylaceous extraction in existing technology.
Summary of the invention
The object of the invention is to: for the defect of prior art, propose a kind of to fermentation soybean goods extraction protein and amylaceous method, with this extracting method can be good at the protein in fermentation soybean and starchiness to carry out being extracted as people eat, protein in soybean and amylaceous maximization can be ensured by this extracting method simultaneously, can fully effectively utilize this industrial crops of soybean to be utilized by people, maximum limit realizes himself and is worth.
The technical solution adopted in the present invention is: a kind of to fermentation soybean goods extraction protein and amylaceous method, comprises the following steps:
(1), raw material prepares: select quality and the superior soybean of color and luster, and the impurity basket sieve in soybean screened out;
(2), raw material cleaning, immersion: clean being used for the feedstock transportation after screening to raw material cleaning machine, the impurity removed a small amount of dust in raw material and be attached on raw material grain, the remains of pesticide in raw material is removed by cleaning, raw material after cleaning is carried out immersion 15-20 minute simultaneously, make moisture in raw material remain on 25% ~ 35%;
(3), prepare burden: by soak after raw material through dehydration air-dry after undertaken preparing burden and mixing by the ratio of fermented food requirement;
(4), material cooking: by the above-mentioned raw material pressure cooking mixed, make the appropriate sex change of the protein in soybean and starch gelatinization, and the microorganism in soybean is killed;
(5), inoculation: the soybean after boiling is carried out strain inoculation and mixes, inoculation rear feeding temperature is that the koji room of 30-35 degree carries out koji;
(6), cultivation fermentation in early stage: according to the Liquified gas tanker of inoculation bacterial classification, control cultivation temperature at 25 DEG C ± 3 DEG C, relative humidity carries out the fermentation scheduling to last 30-40 hour more than 95%;
(7), fermentation: being smashed by the mould song of maturation and admixing concentration is that the saline of 13-16 Baume degrees is even, fermentation 3-8 days, and fermentation temperature controls at 35 DEG C-45 DEG C simultaneously;
(8), protein is extracted: the refining equipment of the raw material after fermentation is extracted the protein in raw material;
(9), starchiness is extracted: the raw material recycling refining equipment after refining protein is carried out amylaceous extraction;
(10), Slag recovering utilizes: can dry recycling after abrasive dust by refining the raw material residue after starchiness.
After adopting technique scheme, beneficial effect of the present invention by: can be good at that the protein in fermentation soybean and starchiness are carried out being extracted as people by this extracting method and eaten, can ensure that protein in soybean and starchiness extract the maximization of content by this extracting method simultaneously, can fully effectively utilize this industrial crops of soybean to be utilized by people, maximum limit realizes himself and is worth.
Detailed description of the invention
Below in conjunction with embodiment, the present invention is further illustrated.
Embodiment 1
A kind of to fermentation soybean goods extraction protein and amylaceous method, comprise the following steps:
(1), raw material prepares: select quality and the superior soybean of color and luster, and the impurity basket sieve in soybean screened out;
(2), raw material cleaning, immersion: clean being used for the feedstock transportation after screening to raw material cleaning machine, the impurity removed a small amount of dust in raw material and be attached on raw material grain, the remains of pesticide in raw material is removed by cleaning, raw material after cleaning is carried out immersion 15-20 minute simultaneously, make moisture in raw material remain on 25% ~ 35%;
(3), prepare burden: by soak after raw material through dehydration air-dry after undertaken preparing burden and mixing by the ratio of fermented food requirement;
(4), material cooking: by the above-mentioned raw material pressure cooking mixed, make the appropriate sex change of the protein in soybean and starch gelatinization, and the microorganism in soybean is killed;
(5), inoculation: the soybean after boiling is carried out strain inoculation and mixes, inoculation rear feeding temperature is that the koji room of 30-35 degree carries out koji;
(6), cultivation fermentation in early stage: according to the Liquified gas tanker of inoculation bacterial classification, control cultivation temperature at 25 DEG C ± 3 DEG C, relative humidity carries out the fermentation scheduling to last 30-40 hour more than 95%;
(7), fermentation: being smashed by the mould song of maturation and admixing concentration is that the saline of 13-16 Baume degrees is even, fermentation 3-8 days, and fermentation temperature controls at 35 DEG C-45 DEG C simultaneously;
(8), protein is extracted: the refining equipment of the raw material after fermentation is extracted the protein in raw material;
(9), starchiness is extracted: the raw material recycling refining equipment after refining protein is carried out amylaceous extraction;
(10), Slag recovering utilizes: can dry recycling after abrasive dust by refining the raw material residue after starchiness.
Above the specific embodiment of the present invention is described, but the present invention is not limited to above description.For a person skilled in the art, any equal amendment to the technical program and substitute be all within the scope of the invention.Therefore, equalization conversion done without departing from the spirit and scope of the invention and amendment, all should be encompassed in scope of the present invention.
Claims (1)
1. protein and an amylaceous method are extracted to fermentation soybean goods, it is characterized in that: comprise the following steps:
(1), raw material prepares: select quality and the superior soybean of color and luster, and the impurity basket sieve in soybean screened out;
(2), raw material cleaning, immersion: clean being used for the feedstock transportation after screening to raw material cleaning machine, the impurity removed a small amount of dust in raw material and be attached on raw material grain, the remains of pesticide in raw material is removed by cleaning, raw material after cleaning is carried out immersion 15-20 minute simultaneously, make moisture in raw material remain on 25% ~ 35%;
(3), prepare burden: by soak after raw material through dehydration air-dry after undertaken preparing burden and mixing by the ratio of fermented food requirement;
(4), material cooking: by the above-mentioned raw material pressure cooking mixed, make the appropriate sex change of the protein in soybean and starch gelatinization, and the microorganism in soybean is killed;
(5), inoculation: the soybean after boiling is carried out strain inoculation and mixes, inoculation rear feeding temperature is that the koji room of 30-35 degree carries out koji;
(6), cultivation fermentation in early stage: according to the Liquified gas tanker of inoculation bacterial classification, control cultivation temperature at 25 DEG C ± 3 DEG C, relative humidity carries out the fermentation scheduling to last 30-40 hour more than 95%;
(7), fermentation: being smashed by the mould song of maturation and admixing concentration is that the saline of 13-16 Baume degrees is even, fermentation 3-8 days, and fermentation temperature controls at 35 DEG C-45 DEG C simultaneously;
(8), protein is extracted: the refining equipment of the raw material after fermentation is extracted the protein in raw material;
(9), starchiness is extracted: the raw material recycling refining equipment after refining protein is carried out amylaceous extraction;
(10), Slag recovering utilizes: can dry recycling after abrasive dust by refining the raw material residue after starchiness.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510342755.4A CN104970182A (en) | 2015-06-19 | 2015-06-19 | Method for extracting protein and starchiness from fermented soybean products |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510342755.4A CN104970182A (en) | 2015-06-19 | 2015-06-19 | Method for extracting protein and starchiness from fermented soybean products |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104970182A true CN104970182A (en) | 2015-10-14 |
Family
ID=54267608
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510342755.4A Pending CN104970182A (en) | 2015-06-19 | 2015-06-19 | Method for extracting protein and starchiness from fermented soybean products |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104970182A (en) |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1803006A (en) * | 2006-01-25 | 2006-07-19 | 高瑞云 | Production process of preserved-beancurd flavored sauce-like fermented food |
| CN101019623A (en) * | 2007-03-30 | 2007-08-22 | 北京王致和食品集团有限公司 | Making process of fermented plant fiber and protein food |
| CN101491288A (en) * | 2009-01-14 | 2009-07-29 | 河南省***（集团）有限公司 | Soybean peptide preparation technique by microbe fermentation |
| CN102138626A (en) * | 2010-12-03 | 2011-08-03 | 李惠民 | Deep processing method for wheat |
| CN103053787A (en) * | 2013-02-05 | 2013-04-24 | 杨庆利 | Method for preparing peanut peptide by microbial solid fermentation of peanut meal |
| CN104045721A (en) * | 2014-07-02 | 2014-09-17 | 襄阳三珍食品有限公司 | Method for extracting edible starch from wild acorn fruit |
-
2015
- 2015-06-19 CN CN201510342755.4A patent/CN104970182A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1803006A (en) * | 2006-01-25 | 2006-07-19 | 高瑞云 | Production process of preserved-beancurd flavored sauce-like fermented food |
| CN101019623A (en) * | 2007-03-30 | 2007-08-22 | 北京王致和食品集团有限公司 | Making process of fermented plant fiber and protein food |
| CN101491288A (en) * | 2009-01-14 | 2009-07-29 | 河南省***（集团）有限公司 | Soybean peptide preparation technique by microbe fermentation |
| CN102138626A (en) * | 2010-12-03 | 2011-08-03 | 李惠民 | Deep processing method for wheat |
| CN103053787A (en) * | 2013-02-05 | 2013-04-24 | 杨庆利 | Method for preparing peanut peptide by microbial solid fermentation of peanut meal |
| CN104045721A (en) * | 2014-07-02 | 2014-09-17 | 襄阳三珍食品有限公司 | Method for extracting edible starch from wild acorn fruit |
Non-Patent Citations (1)
| Title |
|---|
| 韦革宏: "《发酵工程》", 28 February 2008 * |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| Rani et al. | Pearl millet processing: a review | |
| KR100747787B1 (en) | A method for manufacturing a soybean paste including pine mushroom | |
| CN102429210B (en) | Quick brewing process for spicy broad bean paste | |
| JP2007175024A (en) | Method for producing tempeh-like fermented food | |
| Pagani et al. | Traditional Italian products from wheat and other starchy flours | |
| CN110477333A (en) | A kind of fermentation process of characteristic acid soup | |
| JP2018526012A (en) | Method for producing chili miso with rice and chili miso with rice produced by the production method | |
| KR20140002371A (en) | A fermentation crust of overcooked rice process | |
| JPWO2007058061A1 (en) | Brewing seed meal, brewing meal, brewed food, and production method thereof | |
| CN105166632A (en) | Production method of rice product rich in gamma-aminobutyric acid | |
| CN102787049B (en) | Manufacture and application method of melon can yeast | |
| CN101427775A (en) | Formulating method for nourishing unpounded rice squash rice-flour noodle foods | |
| KR101926741B1 (en) | Natural fermented bread using rice | |
| Sharma et al. | A comprehensive study of different traditional fermented foods/beverages of Himachal Pradesh to evaluate their nutrition impact on health and rich biodiversity of fermenting microorganisms | |
| CN108813375A (en) | Novel selenium-rich natto bean paste production method | |
| CN108771116A (en) | A kind of processing method of multi-functional composite rice | |
| CN104957589A (en) | Fermented highland barley sauce and manufacturing process thereof | |
| KR101853023B1 (en) | Poria cocos rice wine and the manufacturing method thereof | |
| KR101668157B1 (en) | Soy cheese bread roll production method | |
| CN104970182A (en) | Method for extracting protein and starchiness from fermented soybean products | |
| CN106418348B (en) | A method of mashed potatoes is prepared using compound lactobacillus-fermencucumber | |
| KR20230093792A (en) | A method for producing lactic acid bacteria grain syrup using yeast | |
| CN106993734A (en) | A kind of whole wheat beverage powder | |
| CN111938087A (en) | Sour soybean paste and production process thereof | |
| KR100915456B1 (en) | A method for preparing a fermented soybean containing sweet pumpkin |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20151014 |