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Tremella aurantialba and application thereof in preparation of tremella aurantialba fermented soybean milk

A technology of golden ear fungus and golden ear fungus, applied in the field of golden ear fungus and its application in the preparation of golden ear fermented soybean milk, can solve the problems of new fermented milk drinks that have not been studied, and achieve high health care function, high health care effect, unique flavor effect

Active Publication Date: 2020-09-22
NANJING UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Because golden ear is a kind of fungus, it also has the advantage of fermentable culture, but there is no research so far to use golden ear fungus as a fermentation strain to develop a new type of fermented milk beverage

Method used

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  • Tremella aurantialba and application thereof in preparation of tremella aurantialba fermented soybean milk
  • Tremella aurantialba and application thereof in preparation of tremella aurantialba fermented soybean milk
  • Tremella aurantialba and application thereof in preparation of tremella aurantialba fermented soybean milk

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] Embodiment 1: the preparation of golden ear fermented soybean milk

[0026] (1) Cultivation of seed solution

[0027] Inoculate the Chrysanthemum fungus preserved on the slant into the seed tank containing potato dextrose broth medium, stir and aerate at 26°C and 200rpm, control the aeration intensity at 2.0vvm, and cultivate for 4 days to make the OD of the culture solution 600 The value reaches 1.3.

[0028] (2) Preparation of soybean milk

[0029] The preparation method of soybean milk is as follows: soak the washed soybeans in 3-5 times (g / mL) water for 10-12 hours, filter to remove the water, use a refiner to refine the pulp, and remove the bean dregs through a 200-mesh filter. , the filtrate is soybean milk.

[0030] (3) Fermentation of soybean milk

[0031] The golden ear seed solution in (1) was inoculated in a fermenter containing soybean milk according to the inoculation amount of 5% (v / v), and at the same time supplemented with 40g carbon source / L soybean...

Embodiment 2

[0035] Example 2: Component analysis of fermented soybean milk with golden ear

[0036] 2.1 Sample

[0037] Control group: according to the soybean milk prepared in Example 1, the corresponding carbon source and other substances were added to the soybean milk, except that the golden ear strain was not added for fermentation, and the remaining post-treatment methods and conditions were the same as those of the experimental group;

[0038] Experimental group: soybean fermented milk prepared according to Example 1.

[0039] 2.2 Analytical method for nutritional components of golden ear fermented soybean milk

[0040] (1) Moisture determination.

[0041] Follow GB 5009.3-2016. Accurately weigh 10 g of the fermented soymilk stock solution of golden ear, evaporate to dryness in a boiling water bath, dry it in a drying oven at 105°C, take it out, weigh it with an analytical balance after cooling, and calculate the water content.

[0042] (2) Determination of ash content.

[0043...

Embodiment 3

[0067] Example 3: Flavor evaluation of golden ear fermented soybean milk

[0068] 3.1 Flavor evaluation method

[0069] (1) Electronic Tongue Evaluation

[0070] First use 0.01mol·L -1 sodium chloride aqueous solution and 0.01mol·L -1 Sodium glutamate aqueous solution to diagnose the sensor of the electronic tongue (model: ZX-43, manufacturer: INSENT), use 0.01mol·L -1 hydrochloric acid to pre-balance the sensor first, and then start to detect the products of the control group and the experimental group in Example 2 after the balance is passed. The electronic tongue collects each sample for 120 seconds, and collects 1 Each sample needs to be collected 9 times, then cleaned for 30 seconds, and finally the average data of the last 3 times is taken as the result of this test.

[0071] (2) Sensory evaluation

[0072] The sensory score is an evaluation plan implemented in accordance with the national industry standard GBT 21732-2008 "Milk Containing Beverages" for sensory qual...

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Abstract

The invention relates to the technical field of food fermentation, and discloses tremella aurantialba and application thereof in preparation of tremella aurantialba fermented soybean milk. The classification name of the tremella aurantialba is Tremella aurantialba, the name of the strain is NX-20, the strain is preserved in China General Microbiological Culture Collection Center, the preservationtime is October 15th, 2019, and the preservation number is CGMCC NO.18588. The invention also discloses a preparation method of the strain. The limitation that fermented soybean milk strains on the market are single is broken through, the tremella aurantialba is creatively used as a fermentation strain, and the preparation method of the health-care tremella aurantialba fermented soybean milk whichis simple in process, stable in quality and easy to produce on a large scale is provided.

Description

technical field [0001] The invention relates to the technical field of food fermentation, in particular to a golden ear fungus and its application in preparing golden ear fermented soybean milk. Background technique [0002] Fermented milk is an acidic curd-like product fermented by milk and dairy products under the action of characteristic bacteria. Carbon dioxide, lactic acid, diacetyl and other substances make traditional fermented milk have a milky aroma, sour taste, and unique taste; it is rich in protein, fatty acids, vitamins, etc. Substances make fermented milk have higher nutritional value and health care function than fresh milk, but in terms of strains, the preparation of fermented milk has always been dominated by lactic acid bacteria, and there has been no new product development based on new strains for a long time . [0003] Tremella aurantialba (Tremella aurantialba), belonging to the genus Tremella, is a plant fungus, also known as yellow fungus, Mao Ruoser...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12N1/14A23C11/10C12R1/645
CPCA23C11/106C12R2001/645C12N1/145
Inventor 雷鹏孙涛徐虹孙达锋李莎王瑞宗文亮续晓琪
Owner NANJING UNIV OF TECH
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