Fecha de publicación: 27/09/2022 Fuente: WIPO Wine The invention provides a method for reducing beany flavor of textured soybean protein through compound bacteria fermentation, which comprises the following process steps in sequence: rehydration, bacteria reduction, inoculation, fermentation and drying or no drying, in the step of inoculation, wine-making active dry yeast activation liquid accounting for 0.2-0.4% of the mass of the bacteria-reduced textured soybean protein and staphylococcus carnosus activation liquid accounting for 0.015-0.025% of the mass of the bacteria-reduced textured soybean protein are uniformly mixed with the mixture, and the mixture is fermented to obtain a fermentation liquid; in the fermentation step, the inoculated textured soybean protein is fermented at 18-22 DEG C for 32-48 hours, and in the drying step, the fermentation product is dried at 55 DEG C until the moisture content is 10-12%. According to the method, the beany flavor of the textured soybean protein can be obviously reduced, the textured soybean protein is endowed with good flavor, and the texture characteristics are reserved to the maximum extent.