Manufacturing method of a fermented sugar-soak blackbean snacks

摘要

The present invention is black beans Lactobacillus microorganism plantarum Strain or BacillusSubtilis Fermentation using strains enhances the absorption rate of bioactive substances contained in soybeans, and enhances the effect of fermentation by controlling fermentation strains and fermentation conditions. By maintaining the original form of the black soybeans by setting it was possible to manufacture a simple black bean product with improved nutritional properties.