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Method for preparing novel fermented soybean milk products

A technology for fermenting soybean milk and dairy products, which is applied in the field of food processing to achieve the effect of being easy to accept, rich in nutrition and good in flavor

Inactive Publication Date: 2012-05-30
YANGZHOU UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

In this way, the removal of α-acetolactate becomes the limiting step of diacetyl removal rate.

Method used

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  • Method for preparing novel fermented soybean milk products
  • Method for preparing novel fermented soybean milk products
  • Method for preparing novel fermented soybean milk products

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0041] Put the isolated lactic acid bacteria into 50mL MRS medium with 3% inoculum and cultivate them→Centrifuge the fermentation broth at 4°C and 5000r / min for 20min to collect the bacteria→Wash with 0.85% NaCl solution and centrifuge→Ph6.0 citric acid- Suspend in phosphate buffer for ultrasonic cell disruption → centrifuge to obtain the desired enzyme solution → 200 μL of the newly prepared substrate α-acetoxy-α-methyl-ethyl acetoacetate + 200 μL of enzyme solution in a water bath at 30°C for 20 minutes before adding Chromogenic reagent → develop color for 50 minutes at 15-20°C, measure absorbance at 522nm. API identification was carried out on the obtained lactic acid bacteria with high ALDC activity. 15 strains of lactic acid bacteria (grx90, XN 5 3. The API identification of BB-16, AM1, CM1, BM5, white club, AP3, P971P11, ST, Nishicao 2 club, XPL-1, BP2, Nishihara 1 ball, qy (ST-day) 3 ball) is shown in the table 2 and 3. The identification results were: grx90 and CM1 ...

Embodiment 2

[0048] Nine strains of lactic acid bacteria with enzyme activity greater than 0.1000 μmol / mL were selected and combined to carry out fermented soybean milk test. The results are as follows:

[0049] Table 4 Mixed strain fermented soybean milk test

[0050] serial number ALDC / μmol / mL Curd time / h Acidity / °T Cfu / mL Sensory evaluation H1 0.1572 4.5 69 7.1×10 8 Milky white color, natural aroma, no whey, delicate taste H2 0.1394 4.5 69 5.9×10 8 Dark color, weak bean frankincense, no whey, delicate taste H3 0.1223 5.7 68 5.3×10 8 White color, weak bean flavor, infinite whey, delicate taste H4 0.13181 4.5 64 3.8×10 8 Reddish in color, bean aroma, a small amount of whey, delicate taste H5 0.1221 5.1 65 2.5×10 8 Dark color, bean flavor, no whey, delicate taste H6 0.1470 4.5 69 1.1×10 9 Dark red color, natural aroma, less whey, delicate taste H7 0.1143 6.5 62 4....

Embodiment 3

[0055] Selected soybeans → 0.25% NAaHCO 3 Soak for 14 hours→Wash twice with water→Refining with hot water (about 85℃) at a ratio of 1:8→Steam pulp→Add 8% white sugar and 3% whole milk powder→Homogeneous (15-20MPa)→ Sterilize (90-95°C, 15 minutes) → Cool at about 42°C and insert 3% lactic acid bacteria with an enzyme activity greater than 0.1000 μmol / mL → Ferment at 42°C for 4 hours until the pH value is 4.3-4.6 → Put it in a 4°C refrigerator overnight. into coagulated yogurt. Stir after fermentation, add jam and juice, etc., and refrigerate to make stirred soy milk.

[0056] Embodiment 4, the preparation method of lactic acid bacteria beverage

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Abstract

The invention relates to a method for preparing novel fermented soybean milk products, such as fermented soybean milk, fermented mixed soybean milk, fermented dried tofu and the like, which prepares the produces such as soybean milk, fermented mixed soybean milk, dried tofu or dried tofu paste and the like by obtaining lactic acid bacteria by using vitality of alpha acetolacetate decearboxylase (ALDC) as an index and fermenting soybean milk or mixed milk containing the soybean milk by using one ore more lactic acid bacteria. The prepared products have a good flavor and are easy to be acceptedby consumers.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a preparation method of a novel fermented soybean milk product. technical background [0002] With the improvement of people's living standards, common daily diet cannot meet people's needs, and various functional health foods have attracted people's attention. Soy protein is a high-quality complete protein. Due to the nutritional and functional properties of soybean protein, it is accepted by consumers to produce various soybean milk products with soybean milk in whole or in part instead of cow milk. [0003] Soy protein contains all kinds of amino acids necessary for the human body, especially lysine and tryptophan, which cannot be synthesized by the human body. Except for sulfur-containing amino acids (cysteine ​​and methionine), other nutrients are balanced. The composition balance is better than that of other beans, oil crops, cereal crops and cottonseed; its bi...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23C11/10A23C20/02C12N1/20C12R1/225A23L11/45A23L11/50A23L11/65
Inventor 顾瑞霞徐寅刘彩平
Owner YANGZHOU UNIV
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