Study On The Fermentation Technique Of Bean Residue And The Product Development

The bean residue is the by-product of soybean products processing, which has abundant nutritional value. It has very important application and development value to study deodorization and fermentation condition of the bean residue. The paper will, on the basis of the predecessors' work, make some discussions on the best fermentation condition of the bean residue, the product development of the fermented bean residue and so on. The results are as follows:1. The best conditions of bean residue fermentations is: the fermentation result of adopting Mucor and bread yeast will be the best if there are 70% water capacity of the bean residue, 3 days of incubation time, about pH 6, about 28℃ in the temperature and about 10% inoculation amount and it will also produce special pure fragrance of fermented products, just like flavor. The protein which gets decomposition well in the bean residue can make the content of the amino acids nitrogen in the bean residue raise in great quantities.2. The luster of the products formed by drying fermented products is deep yellowish brown color or brown and the color is even, and they have the special flavor of fermented products.3. The luster of the fermented bean residue biscuit is deep yellowish brown color or brown and the color is even. The facial color and the bottom color basic are basically consistent. With complete shape, flat bottom, crisp frailty and pure flavor, the bean residue biscuit has special pure fragrance, just like flavor.4. Chili canned fish with bean dregs mixes the pure fragrance of fermented bean residue with the special fragrance of fried small fish, which produces delicate and unique fragrance. Chili fish has crisp taste and so is chili canned fish with bean dregs.5. The tea product of fermented bean dregs with similar special flavor of coffee beverages makes up the deficiency of coffee, which is an extremely savory nutritional health-care drink.