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Method for improving ACE activity inhibition ratio of soybean paste

A technology of activity inhibition and soybean paste, applied in the field of preparation technology of soybean paste, can solve the problem of low ACE activity inhibition rate, and achieve the effect of high activity of dry-based protease and strong hydrolysis ability

Inactive Publication Date: 2012-05-23
HARBIN UNIV OF COMMERCE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The purpose of the present invention is in order to solve the low problem of the ACE activity inhibition rate of existing soybean paste, and provide a kind of method that can improve the ACE activity inhibition rate in soybean paste

Method used

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Experimental program
Comparison scheme
Effect test

specific Embodiment approach 1

[0011] Specific embodiment one: the steps of the method for improving the ACE activity inhibition rate in soybean paste of the present embodiment are as follows:

[0012] (1) Preparation of bacterial suspension: (1) Activation of strains: Pick three needles of mycelia from the slant strain of Aspergillus oryzae and inoculate them into 50ml of soybean juice medium prepared and sterilized in advance, on a shaker at 32r / min culture 72h, spore count reaches 10 8 More than cfu / ml is enough; (2) Expanded culture of strains: Inoculate the above-mentioned fermentation liquid into 1000ml of pre-sterilized soybean juice medium at an inoculum amount of 2%, and cultivate it on a shaker at 32r / min for 72h. When the spores Density up to 5×10 8 When the cfu / ml is reached, the culture can be stopped, and the bacterial suspension can be obtained. The proportioning of the soybean juice medium is as follows: add 2 g of soluble starch, 0.1 g of potassium dihydrogen phosphate, 0.05 g of magne...

specific Embodiment approach 2

[0016] Specific embodiment two: the steps of the method for improving the ACE activity inhibition rate in soybean paste of the present embodiment are as follows:

[0017] (1) Preparation of bacterial suspension: (1) Activation of strains: Pick three needles of mycelia from the slanted strain of Aspergillus oryzae and inoculate them into 50ml of Chapei medium prepared and sterilized in advance, on a shaker at 32r / min culture 72h, spore count reaches 10 8 More than cfu / ml is sufficient; (2) Expanded culture of strains: Inoculate the above-mentioned fermentation broth into 1000ml of pre-sterilized Chapei culture medium at an inoculation amount of 2%, and cultivate it on a shaker at 32r / min for 72h. When the spores Density up to 5×10 8 When the cfu / ml is reached, the culture can be stopped, and the bacterial suspension can be obtained.

[0018] (2) Preparation of koji: Add 30 parts of water to 10 parts of soybeans after cleaning and removing impurities according to the ratio ...

specific Embodiment approach 3

[0021] Specific embodiment three: the steps of the method for improving the ACE activity inhibition rate in soybean paste of the present embodiment are as follows:

[0022] (1) Preparation of bacterial suspension: (1) Activation of strains: Pick three needles of mycelia from the slant strain of Aspergillus oryzae and inoculate them into 50ml of PDA medium prepared and sterilized in advance, on a shaker at 32r / min Cultured for 72 hours, the spore count reached 10 8 More than cfu / ml is enough; (2) Expansion culture of strains: inoculate the above-mentioned fermentation broth into 1000ml of pre-sterilized PDA medium according to the inoculum amount of 2%, and cultivate it on a shaker at 32r / min for 72h, when the spore density up to 5×10 8 When the cfu / ml is reached, the culture can be stopped, and the bacterial suspension can be obtained.

[0023] (2) Preparation of koji: Add 30 parts of water to 10 parts of soybeans after cleaning and removing impurities according to the rat...

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Abstract

The invention discloses a method for improving angiotensin-converting enzyme (ACE) activity inhibition ratio of soybean paste, relates to a preparation process for the soybean paste, and solves the problem of low ACE activity inhibition ratio in the conventional soybean paste. The method of the invention comprises the following steps of: (1) inoculating aspergillus oryzae strains to a fluid nutrient medium for performing activation and amplification culture, and preparing a bacterial suspension with the spore density of 5*10<8> cfu / ml; (2) soaking soybeans and crushing the soaked soybeans into particles; stewing the particles in a steam sterilization pot; inoculating after cooling; fermenting in a zymogenic chamber after stirring an inoculated raw material; finishing fermenting when the activity of dry-base protease in a zymogenic material is greater than 800 U / g to obtain finished koji; and (3) after crushing the finished koji; adding water and salt in a certain ratio; and after stirring uniformly, introducing a mixture into a fermentation tank for fermenting for 15 to 25 days at a constant temperature in a sealing way. The ACE activity inhibition ratio of the soybean paste prepared by the method of the invention can reach over 40 percent which is 0 to 10 percent far higher than that of the commercially available soybean paste.

Description

technical field [0001] The invention belongs to the field of food fermentation, and in particular relates to a preparation process of soybean paste. Background technique [0002] Soybean paste, also known as soybean paste, soybean paste, yellow sauce, is called soybean paste in northern my country. Soybean paste has a long edible history in my country as a condiment of taste. It is a semi-fluid fermented food made by natural or controlled fermentation using soybean as the main raw material and using microorganisms mainly Aspergillus oryzae. Soybean paste can not only be seasoned, but also rich in nutrition and easily absorbed by the human body. It is a traditional fermented condiment that is popular among people all over our country. [0003] Modern biochemical studies on the components and functions of fermented soybean paste have shown that soybean paste is rich in physiologically functional substances that are beneficial to the human body, among which antihypertensive p...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/24A23L1/20A23L1/29A23L27/60A23L11/00A23L33/00
Inventor 马永强刘颖
Owner HARBIN UNIV OF COMMERCE