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Method for fermenting soybean by virtue of lactobacillus

A technology of lactic acid bacteria fermentation and inoculation of lactic acid bacteria is applied in the field of soybean fermentation with lactic acid bacteria, which can solve the problems of difficult absorption and utilization of nutrients, weakened efficacy and market consumption, and achieves the effects of easy large-scale commercial production, low cost, and less use time.

Inactive Publication Date: 2013-04-24
胡玮
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Although soybeans are rich in nutrients, many nutrients are difficult to digest, absorb and utilize without treatment, which weakens its efficacy and market consumption

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] Stir evenly in the batching tank with the ratio of soybean flour: water = 15:85, directly pass into steam to heat, and heat and sterilize at 121° C. for 5 minutes. After natural cooling to 40-45°C, high-pressure homogenization treatment is carried out at a pressure of 50MPa. Add the mixed lactic acid bacteria culture solution in Table 1, the inoculum size is 4% of soybean homogenate, and add cellulase preparations (containing endoglucanase, exoglucanase, β-glucosidase, α-glucanase) simultaneously. 1,4-glucose hydrolase, pectinase) in an amount of 0.1%, let it stand at 37°C to ferment, and reach pH 5.0 as the end point of fermentation to obtain a product similar to yoghurt. The mouthfeel and smell of the obtained product are comprehensively evaluated.

[0025] Table 1: Mixed lactic acid bacteria used in fermentation

[0026] serial number

Embodiment 2

[0028] Stir evenly in the batching tank with the ratio of soybean flour: water = 15:85, directly pass into steam to heat, and heat and sterilize at 121° C. for 5 minutes. When naturally cooled to 37-40°C, add the mixed lactic acid bacteria culture solution in Table 1, the inoculation amount is 4% of the soybean homogenate, leave it at 37°C to ferment, and reach pH 5.0 as the end point of fermentation. Compared with Example 1, there is no high-pressure homogenization treatment, and no cellulase preparation is added during fermentation. Reaching pH 5.0 is the end point of fermentation, and a yogurt-like product is obtained. The mouthfeel and flavor of the obtained product were comprehensively evaluated, and compared with the product prepared according to Example 1, the results are shown in Table 2 below.

[0029] Table 2: the comparison of embodiment 1 and embodiment 2 products

[0030] Example

Embodiment 3

[0032] Stir evenly in the batching tank with the ratio of soybean flour: water = 20: 80, directly feed steam to heat, and heat and sterilize at 121° C. for 5 minutes. After natural cooling to 40-45°C, high-pressure homogenization treatment is carried out at a pressure of 50MPa. Add the mixed lactic acid bacteria culture solution in Table 1, the inoculation amount is 4% of the soybean homogenate, add β-galactosidase at the same time, the dosage is 0.08%, let it stand at 37°C to ferment, and reach pH 5.0 as the fermentation end point, A yogurt-like product is obtained, and the whey is removed by centrifugation to obtain milk lumps. The milk lumps can be naturally matured into a cheese-like shape after being placed at 10°C for 5 months in the absence of oxygen. This soybean cheese has no beany smell and has a good taste.

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Abstract

The invention relates to a method for fermenting soybean by virtue of lactobacillus, comprising the following steps of: taking soybean as a raw material, uniformly mixing soybean with water, and performing pre-treatment; then inoculating lactobacillus culture solution, and fermenting in the existence of a cellulose preparation; and then obtaining a soybean fermented product disclosed by the invention. The method disclosed by the invention is simple to operate, low in cost, less in the used time, and easy to realize large-scale commercialized production; and moreover, the obtained soybean fermented product is high in nutritional value, good in taste and smell, and has the function of adjuvant therapy for various diseases and a healthcare function.

Description

technical field [0001] The invention relates to a method for fermenting soybeans, in particular to a method for using lactic acid bacteria to ferment soybeans. Background technique [0002] Soybean is the variety with the highest nutritional value among beans. Its nutrients are relatively comprehensive, containing a large amount of high-quality protein, various trace elements, vitamins, and unsaturated fatty acids. Among them, the protein content is as high as about 40%, the composition and ratio of essential amino acids are similar to animal protein, and are comparable to animal protein in both quantity and quality. The fat content is also far more than other beans, and it is mostly composed of unsaturated fatty acids, rich in linolenic acid and phospholipids, so it is often recommended as an ideal for preventing and treating coronary heart disease, hypertension, atherosclerosis, heart disease and other cardiovascular patients. food. [0003] Although soybean is rich in n...

Claims

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Application Information

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IPC IPC(8): A23L1/20A23L11/00
Inventor 胡玮
Owner 胡玮
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