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Method for preparing soy bean peptide solid food by fermenting using zhizopchin as strain

A soybean peptide, solid technology, applied in the direction of protein food ingredients, protein composition of vegetable seeds, food science, etc., can solve the problems of high cost of raw materials, low fermentation capacity of bacteria, etc., and achieve low cost, short cycle, high The effect of economic and social benefits

Inactive Publication Date: 2007-04-11
TIANJIN UNIVERSITY OF SCIENCE AND TECHNOLOGY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] In view of the above problems, the present invention solves the problems of low fermentation capacity of strains and high cost of raw materials used. Rhizopus sinensis is used as strain and soybean is used as medium to prepare soybean peptide solid food, and the obtained soybean peptide solid food fibrinolytic activity

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] (1) Solid state fermentation

[0030] · Preparation of strains

[0031] The production strain is Rhizopus chinensis (Rhizopus chinensis; preservation number AS3.817 of Institute of Microbiology, Chinese Academy of Sciences). After culturing Rhizopus sinensis on an agar slant at 29°C for 5 days, microscopic examination showed that the bacteria grew well, and they were stored in a refrigerator at 4°C until use. The slant medium was sterilized at 110°C for 20 minutes.

[0032] The slant medium is: glucose 30.0g

[0033] Yeast paste 20.0g

[0034] Agar 20.0g

[0035] Soybean juice 1000mL

[0036] pH natural

[0037] The method of making soybean juice is as follows: soak 100g of soybeans in 1000mL of water for 24 hours, boil with a slow fire for 30min, take the juice and dilute to 1000mL.

[0038] ·Fermentation culture

[0039] Wash the spores on the inclined surface with sterile normal saline, t...

Embodiment 2

[0048] · When preparing strains, culture Rhizopus sinensis on an agar slant at 29° C. for 5 days, and the sterilization condition of the slant medium is 121° C. for 20 minutes.

[0049] The slant medium is: glucose 30.0g

[0050] Yeast paste 20.0g

[0051] Agar 20.0g

[0052] Soybean juice 1000mL

[0053] pH natural

[0054]The method of making soybean juice is as follows: soak 100g of soybeans in 1000mL of water for 24 hours, boil with a slow fire for 30min, take the juice and dilute to 1000mL.

[0055] Wash the spores on the inclined surface with sterile normal saline, transfer them into a triangular flask containing glass beads and sterile normal saline, and count after shaking. Press 10 7 The inoculum amount of spores / g material is to insert the spore suspension into the fresh fermentation medium sterilized at 121°C for 20 minutes, and cultivate it at 28°C for 70 hours for solid-state fermentation...

Embodiment 3

[0062] · During the preparation of strains, Rhizopus sinensis was cultured on an agar slant at 29° C. for 5 days, and the sterilization condition of the slant medium was 121° C. for 20 minutes.

[0063] The slant medium is: glucose 30.0g

[0064] Yeast paste 20.0g

[0065] Agar 20.0g

[0066] Soybean juice 1000mL

[0067] pH natural

[0068] The method of making soybean juice is as follows: soak 100g of soybeans in 1000mL of water for 24 hours, boil with a slow fire for 30min, take the juice and dilute to 1000mL.

[0069] Wash the spores on the inclined surface with sterile normal saline, transfer them into a triangular flask containing glass beads and sterile normal saline, and count after shaking. Press 10 7 The inoculum amount of spores / g of material The spore suspension was inserted into the fresh fermentation medium sterilized at 121°C for 20 minutes, and cultured at 30°C for 50 hours for solid-s...

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Abstract

A soybean peptide solid food is prepared by rhizopchin using soybean as material, rhizopchin as bacterial seed. It is prepared by seed cultivation, fermentation cultivation, pulping, centrifuging, filtering and drying. The mass ratio of the fermentation medium flour and the soybean is 1:8-10, the water added quantity is 06-0.8mL / g, and cultivating at 27-30deg.C for 50-70h. The present invention is a health-care food that contains plasmin and rich nutrient.

Description

technical field [0001] The invention relates to a soybean peptide solid food prepared by fermenting soybeans as a raw material and rhizopus sinensis as a strain and a preparation method thereof. Background technique: [0002] Soybean peptide solid food is an emerging high-quality health food. The protein content of soybean peptide is about 85%, and its amino acid composition is almost exactly the same as soybean protein. Compared with soybean protein, soybean peptide has better physical and chemical properties, such as easy digestion and absorption, low antigenicity, enhancing human immunity, etc., and contains active substances that have various physiological functions in the body. International research on soybean peptides began in the 1970s, and the United States and Japan were at the forefront of developing the production and utilization of soybean peptides. In recent years, my country's research has gradually become active, and the production of soybean peptides has d...

Claims

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Application Information

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IPC IPC(8): A23J1/14
Inventor 路福平杜连祥戚薇王建玲王海宽
Owner TIANJIN UNIVERSITY OF SCIENCE AND TECHNOLOGY
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