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.
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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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