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Kluyveromyces maximus fermented bean dregs powder

A technology for Kluyveromyces cerevisiae and fermented bean dregs, which is applied in the field of fermented bean dregs powder by Kluyveromyces marxianus, and can solve the problems of poor taste, rough bean dregs, and indigestion.

Active Publication Date: 2018-12-04
JILIN AGRICULTURAL UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The purpose of the present invention is to provide a kind of kluyveromyces kluyveromyces fermented bean dregs powder with good taste and mouthfeel in order to solve the problems of rough taste, poor taste, indigestion and inedibility of bean dregs

Method used

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  • Kluyveromyces maximus fermented bean dregs powder
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  • Kluyveromyces maximus fermented bean dregs powder

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] Embodiment 1 Max-Kluyveromyces fermented bean dregs powder processing method

[0022] 1. Pre-treatment: Group the fresh bean dregs and adjust the moisture content of the bean dregs to 70%~85%;

[0023] 2. Sterilization: put fresh bean dregs into a semi-automatic high-pressure steam sterilizer, and sterilize at 121°C for 20 minutes;

[0024] 3. Inoculation: inoculate the cooled bean dregs with an inoculation amount of 3%~5% (V / W), and the number of viable bacteria in the liquid is 10 6~8 individuals / ml Kluyveromyces maxima.

[0025] 4. Fermentation: ferment in a constant temperature and humidity incubator at 28°C for 40~48h;

[0026] 5. Sterilization: Sterilize at 121°C for 20 minutes;

[0027] 6. Drying: Immediately vacuum / freeze-dry the sterilized fermented bean dregs;

[0028] 7. Grinding: Grinding the dried fermented okara (50-80 mesh) to finally get Kluyveromyces kluyveromyces fermented okara powder.

Embodiment 2

[0029] Embodiment 2 Max-Kluyveromyces fermented bean dregs powder processing method

[0030] 1. Pre-treatment: Group the fresh bean dregs and adjust the moisture content of the bean dregs to 70%~85%;

[0031] 2. Sterilization: put fresh bean dregs into a semi-automatic high-pressure steam sterilizer, and sterilize at 121°C for 20 minutes;

[0032] 3. Inoculation: inoculate the cooled bean dregs with an inoculation amount of 7%~10% (V / W), and the number of viable bacteria in the liquid is 10 6~8 individual / ml Kluyveromyces maxima;

[0033] 4. Fermentation: ferment in a constant temperature and humidity incubator at 28°C for 40~48h;

[0034] 5. Sterilization: Sterilize at 121°C for 20 minutes;

[0035] 6. Drying: Immediately vacuum / freeze-dry the sterilized fermented bean dregs;

[0036] 7. Grinding: Grinding the dried fermented natto okara (50-80 mesh) to finally obtain the kluyveromyces kluyveromyces fermented okara powder.

Embodiment 3

[0037] Example 3 Sensory Evaluation of Kluyveromyces maximus Fermented Okara Powder (see Table 1)

[0038]

[0039] Other fermented samples have the following common deficiencies: (1) The color is dark brown or taupe, (2) It has a special and unacceptable smell, such as Aspergillus oryzae, Neurostria bursa, and okara fermented by lactic acid bacteria It has a strong musty fragrance and a faint irritating odor, which cannot be accepted by consumers. (3) After fermentation, the bean dregs are harder.

[0040] Compared with okara fermented by other strains, okara powder fermented by Kluyveromyces marxe has the following characteristics: (1) The color is milky white, (2) It has a strong aromatic smell, which overcomes and improves the quality of okara fermented by other strains. Produced negative flavor, and can be accepted by consumers in general. (3) The processing performance of the fermented bean dregs has been greatly improved, thereby increasing the utilization value of...

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Abstract

The invention discloses kluyveromyces maximus fermented bean dregs powder, which is prepared by adjusting the water content of bean dregs to 70%-85%, and sterilizing at 121°C; the cooled bean dregs are inoculated with Kluyveromyces maximus; fermented at 28°C for 40 ~48h; sterilized at 121°C; vacuum or freeze-dried; pulverized, passed through a 50-80 mesh sieve; fermented bean dregs powder, milky white, soft texture, rich aroma, delicate entrance, no residue, long aftertaste, with unique aroma. Compared with the original bean dregs, the soluble protein content increased by 1.15 times, the soluble dietary fiber increased by 1.12 times, the total soluble sugar increased by 0.38 times, and the reducing sugar decreased by 0.17 times; the content of four different components of soybean isoflavones increased significantly. Big change, in which aglycone isoflavone monomer increased by 0.42 times. The method of the invention is simple, the operability is strong, the processing performance of the bean dregs after fermentation is significantly improved, and it is a high-quality raw material for developing various health foods with unique flavors.

Description

technical field [0001] The invention belongs to the field of fermented food, in particular to kluyveromyces marxe fermented bean dregs powder. Background technique [0002] Kluyveromyces maxima is an important strain in the genus Kluyveromyces. It is increasingly used in the field of industrial biotechnology because of its high temperature resistance, fast growth rate, and wide substrate spectrum. This strain is not only considered to be the dominant yeast in kefir yogurt and Sudanese fermented milk Rob, but also contains a variety of active substances that are beneficial to human health. Studies in recent years have shown that Kluyveromyces marx can not only secrete inulinase, β-galactosidase and other widely used hydrolytic enzymes; production of ethanol from non-food substrates. And the National Health and Family Planning Commission issued an announcement on the approval of three new food raw materials (No. 10, 2013), including the leaves of the snake tooth grape, and a...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L11/00A23L33/00A23L11/50
CPCA23V2002/00A23V2200/30
Inventor 朴春红周亚楠胡耀辉王玉华于寒松刘俊梅代伟长李想李鹏程
Owner JILIN AGRICULTURAL UNIV
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