Method for increasing content of isoflavone aglycon in soybean paste

A technology of isoflavone aglycone and soybean paste, which is applied in application, food preparation, food science, etc., can solve the problem of low content of isoflavone aglycone and achieve the effect of improving the conversion rate

Inactive Publication Date: 2011-04-06
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 to solve the problem that the content of isoflavone aglycone in the existing soybean paste is low, and provide a kind of method that can increase the content of isoflavone aglycon in the soybean paste

Method used

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Examples

Experimental program
Comparison scheme
Effect test

specific Embodiment approach 1

[0009] Specific embodiment one: the step of the method that can improve the content of isoflavone aglycon in soybean paste of the present embodiment is as follows:

[0010] (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 magn...

specific Embodiment approach 2

[0014] Specific embodiment two: the steps of the method that can improve the content of isoflavone aglycone in soybean paste of the present embodiment are as follows:

[0015] (1) Preparation of bacterial suspension: pick three needles of mycelia from the slanted strain of Aspergillus oryzae and inoculate them into 50ml of Chapei’s medium prepared and sterilized in advance, culture on a shaker at 32r / min for 72h, and the spore count reaches 10 8 Cfu / ml or more is enough; the above-mentioned fermentation broth is inoculated into 1000ml of pre-sterilized Chapei medium according to the inoculation amount of 2%, and cultured on a shaker at 32r / min for 72h. When the spore density reaches 5×10 8 When cfu / ml, the culture can be stopped, and the bacterial suspension can be obtained.

[0016](2) Preparation of koji: mix 9 parts of cleaned and removed soybeans and 1 part of soybean germ according to the ratio of parts by weight, add 30 parts of water and soak for 6 hours, so that most o...

specific Embodiment approach 3

[0019] Specific embodiment three: the steps of the method that can improve the content of isoflavone aglycone in soybean paste of the present embodiment are as follows:

[0020] (1) Preparation of bacterial suspension: Pick three needles of mycelia from the slanted strain of Aspergillus oryzae and inoculate them into 50ml of PDA medium prepared and sterilized in advance, culture on a shaker at 32r / min for 72h, and the spore count reaches 10 8 (2) Inoculate the above fermentation broth into pre-sterilized 1000ml PDA medium at an inoculum volume of 2%, culture on a shaker at 32r / min for 72h, when the spore density reaches 5×10 8 When the cfu / ml is reached, the culture can be stopped, and the bacterial suspension can be obtained.

[0021] (2) Preparation of koji: mix 9 parts of cleaned and removed soybeans and 1 part of soybean germ according to the ratio of parts by weight, add 30 parts of water and soak for 5 hours, so that most of them expand to 1.5 times the original volume ...

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Abstract

The invention provides a method for increasing the content of isoflavone aglycon in soybean paste, relating to a preparation process of the soybean paste and solving the problem that the content of isoflavone aglycon in the traditional soybean paste is lower. The method comprises the following steps of: (1) inoculating Aspergillus oryzae strains to carry out activation and amplified cultivation, so as to obtain a bacterial suspension with a spore density of 5*108cfu / ml; (2) mixing soybean and soybean germ in a certain proportion and adding water and soaking, draining and crushing into particles and cooking, cooling and inoculating, then moving into a yeast chamber and fermenting, and obtaining finished yeast when the activity of the beta-glycuronide in the yeast is more than 400U / g; and (3) crushing the finished yeast, adding water and salt in a certain proportion, mixing evenly and importing into a fermentation tank, and carrying out sealed fermentation at a constant temperature for 10-20 days. The total content of the isoflavone aglycon in the soybean paste made by the method of the invention is above 200microgram / g, which is much higher than the Daidzein content of 15-45microgram / g in the market soybean paste.

Description

Technical field [0001] The invention is a food fermentation field, which involves a preparation process of a bean sauce. Background technique [0002] The origin of bean sauce can be traced back to the Zhou Dynasty, and has developed in my country for nearly 3,000 years.The basic principle of soy sauce produces is that soybeans are catalyzed by the various enzymes secreted by microorganisms and suitable conditions under the process of complicated biochemical changes, including the decomposition of macromolecular substances and the generation of new substances. In the endBecome a special bean sauce with special color, fragrant, flavor, and shape.The process of brewing of traditional bean sauce is also a process of a variety of microorganisms. Among them, rice molds are directly related to the use of raw materials, the rapid and slow fermentation, the thickness of the finished color, and the deliciousness of the taste.During the process, the dominant position was occupied.The main ...

Claims

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Application Information

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