LIU, CHUN HUNG,刘俊宏,劉俊宏,CHIU, CHIU HSIA,邱秋霞,邱秋霞,FU, HSIN I,傅馨仪,傅馨儀
申请号：
TW104142333
公开号：
TWI551223B
申请日:
2015.12.16
申请国别(地区):
TW
年份:
2016
代理人:
摘要：
A method of preparing a fermented soybean meal is disclosed. The method comprises: preparing a soybean meal with a water content of 30-50% fermenting the soybean meal by Bacillus subtilis E20 at 30-40℃ to obtain a co-fermented substrate and adding Saccharomyces cerevisiae P13 into the co-fermented substrate, permitting co-fermenting the co-fermented substrate by the Saccharomyces cerevisiae P13 and the Bacillus subtilis E20 at 30-40℃. Accordingly, the fermented soybean has a lower viscosity and a lower γ-PGA level.一種醱酵豆粉製備方法,係包含:提供一豆粉,該豆粉之含水量為30~50%;於30~40℃之溫度下,以一枯草桿菌E20醱酵該豆粉,獲得一共醱酵基質;及於該共醱酵基質中加入一釀酒酵母菌P13,使該釀酒酵母菌P13及該枯草桿菌E20於30~40℃之溫度下共醱酵該共醱酵基質;據此,可以降低該醱酵豆粉之黏度及γ-聚麩胺酸含量。
