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A strain of Lactobacillus plantarum, soybean milk fermented and produced based on the strain, and production method thereof

A technology of Lactobacillus plantarum and soybean milk, which is applied in the direction of microorganism-based methods, biochemical equipment and methods, bacteria, etc., can solve the problems of poor viscosity and fluidity, long fermentation period of soybean milk, and light yogurt aroma, etc., to achieve strong aroma, The taste is delicate, sour and sweet, and the fermentation cycle is short

Active Publication Date: 2020-07-10
BEIJING UNIV OF AGRI
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] In the prior art, there are many types of probiotics used in the fermentation of soy milk, but the soy milk fermented by probiotics often has a long fermentation cycle, poor sweetness and sourness, uneven texture, poor viscosity and fluidity, and yogurt aroma is relatively low. Light, leading to poor taste problems

Method used

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  • A strain of Lactobacillus plantarum, soybean milk fermented and produced based on the strain, and production method thereof
  • A strain of Lactobacillus plantarum, soybean milk fermented and produced based on the strain, and production method thereof
  • A strain of Lactobacillus plantarum, soybean milk fermented and produced based on the strain, and production method thereof

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preparation example Construction

[0029] In the present invention, the preparation method of the fermentation broth of the Lactobacillus plantarum strain V02 preferably includes the following steps: inoculate the Lactobacillus plantarum strain V02 into pure soybean milk according to the inoculation amount of 2% to 5%, and ferment it at 37°C to Coagulate but no whey is separated out to obtain the fermentation broth of Lactobacillus plantarum strain V02. The fermentation time is preferably 8h-12h, more preferably 9-11h, most preferably 10h. The pure soybean milk is composed of 10%-15% soybean powder, 2%-6% additive and 79%-88% pure water, mixed and sterilized at 115°C for 10 minutes for use. The number of live bacteria in the fermented liquid of the Lactobacillus plantarum strain V02 is preferably 4.0~7.0×10 8CFU / g, more preferably 6.0×10 8 CFU / g. The additive is a sweetener or xylitol. The sweetener includes one or more of white granulated sugar, sucrose, glucose and malt syrup. When adding sweeteners to p...

Embodiment 1

[0038] Screening method for Lactobacillus plantarum strains

[0039] (1) Six strains of Lactobacillus plantarum (respectively strains V02, V16, V21, V41, V53 and V66) derived from fermented vegetables were used in fermented soybean milk experiment, the specific method is as follows:

[0040] Plantarum Lactobacillus strain V02 was inoculated into pure soybean milk (by mass concentration 10% ~ 15% soybean powder, mass concentration 2% ~ 6 additives (xylitol or white granulated sugar) and mass concentration 79% according to the inoculation amount 2% ~ 5%. ~88% pure water, mixed and sterilized at 115°C for 10 minutes) and fermented at 37°C until coagulated but no whey was precipitated to obtain the fermentation broth of Lactobacillus plantarum strain V02. Add the fermented liquid of Lactobacillus plantarum strain V02 prepared by fermentation into sterilized soybean flour, and solidify the fermentation value at 37° C. to obtain sour soybean milk.

[0041] (2) Determination of coag...

Embodiment 2

[0050] Activation, expanded culture and fermented soybean milk of Lactobacillus plantarum V02 strain

[0051] (1) After transfer and activation of Lactobacillus plantarum V02 preserved in glycerol at -80°C, expand culture on sterilized MRS medium and ferment in a sterilized 100ml conical flask of pure soybean milk, the number of viable bacteria obtained is (4.0~7.0)× 10 8 CFU / g, fermented milk with a pH value of 4.0-4.5.

[0052] (2) Detection of the number of live bacteria and pH value of Lactobacillus plantarum V02

[0053] Weigh 25g fermented milk and put it into 225mL sterilized physiological saline, process it with a slap-type homogenizer at a speed of 8000-10000r / min for 1min, shake it fully, and make 10 -1 The uniform dilution solution; then make 10-fold incremental dilution to 10 with 9mL sterile saline -8 ; take 10 -6 ~10 -8 Place 1mL of each dilution solution in a sterile plate, pour about 15mL of sterilized MRS medium that has been melted and cooled to 44°C, an...

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Abstract

The invention provides a strain of Lactobacillus plantarum, soybean milk fermented and produced based on the strain and a production method thereof, belonging to the technical field of soybean milk production. The Lactobacillus plantarum strain V02 used for soybean milk fermentation, Lactobacillus plantarum, has a preservation number of CGMCC No.16727. The fermentation cycle of Lactobacillus plantarum strain V02 is short, and the fermented soybean milk not only has good coagulation characteristics, but also has a high sensory evaluation score. At the same time, the sour soy milk made from wet soybeans is suitable for people who like the taste of soy products. It is made of soybean powder, which has been deodorized and homogenized. It is suitable for people who do not like the smell of beans. At the same time, a sugar-free soy milk , suitable for people who are allergic to milk and diabetics. The main nutrients of the three kinds of soybean milk are plant protein, soybean lecithin, calcium, phosphorus, iron, zinc and other minerals, which have the effects of improving nerve function, laxative, preventing diabetes, increasing brain function and strengthening the body.

Description

technical field [0001] The invention belongs to the technical field of soybean milk production, and specifically relates to a strain of Lactobacillus plantarum, soybean milk fermented and produced based on the strain, and a production method thereof. Background technique [0002] Soy milk has high nutritional value. Compared with milk, it contains functional ingredients such as phospholipids and isoflavones, but does not contain lactose and cholesterol. It is especially suitable for infants who are allergic to milk and adults who lack lactase in their bodies. Unlock potential milk substitutes. Fermented soymilk is a fermented soy product similar to yogurt obtained by fermenting soymilk with or without a fermentation accelerator (milk or sugars available to lactic acid bacteria). Soy milk not only has no loss of nutrients, but also the content of amino acids will increase after the action of probiotics, which can give soy milk a sour flavor in taste; the protease produced by...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12N1/20A23C11/10C12R1/25A23L11/50A23L11/65
CPCA23C11/106C12R2001/25C12N1/205
Inventor 高秀芝易欣欣康建依陈孟刘一倩高逸刘慧谢远红
Owner BEIJING UNIV OF AGRI
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