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Preparation method for soya-bean milk fermented by lactobacillus rhamnosus

A technology of Lactobacillus rhamnosus and fermented soybean milk, applied in the fields of health food and food, can solve problems such as lack of health products, achieve low cost, good development prospects, and the effects of preventing and relieving alcoholic liver damage

Inactive Publication Date: 2013-10-02
JILIN AGRICULTURAL UNIV
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  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0006] The purpose of the embodiment of the present invention is to provide a preparation method of Lactobacillus rhamnosus fermented soybean milk, aiming to solve the problem of lack of food and health products for preventing and alleviating alcoholic liver injury

Method used

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  • Preparation method for soya-bean milk fermented by lactobacillus rhamnosus
  • Preparation method for soya-bean milk fermented by lactobacillus rhamnosus
  • Preparation method for soya-bean milk fermented by lactobacillus rhamnosus

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preparation example Construction

[0029] Such as figure 1 As shown, the preparation method of Lactobacillus rhamnosus fermented soybean milk provided by the embodiments of the present invention comprises the following steps:

[0030] Prepare soymilk according to the ordinary soymilk processing method;

[0031] Inoculation of Lactobacillus rhamnosus working starter;

[0032] Constant temperature fermentation, stirring, cooling;

[0033] Refrigerated packaged finished product.

[0034] As an optimization scheme of the embodiment of the present invention, the specific method for preparing soymilk is as follows: select soybeans, wash them, soak them, and grind them to obtain soymilk.

[0035] As an optimized solution of the embodiment of the present invention, the soy milk can be replaced by a mixture of milk and soy milk.

[0036] As an optimization scheme of the embodiment of the present invention, the working starter of Lactobacillus rhamnosus includes Lactobacillus rhamnosus, Lactobacillus bulgaricus and S...

Embodiment 1

[0049] Lactobacillus rhamnosus, Lactobacillus bulgaricus, Streptococcus diacetyl and Streptococcus thermophilus were activated, mixed, and obtained working starter;

[0050] Soybeans are selected, cleaned, soaked after enzyme-inactivating treatment, beaten by a beater, colloid milled, sieved to obtain coarse pulp, and centrifuged to obtain soybean milk;

[0051] White granulated sugar is added to the soybean milk, mixed, heated, homogenized, sterilized, and cooled to the fermentation temperature.

[0052] Inoculate the working starter to ferment, and stir to make it cool, and pack the low-temperature refrigeration finished product.

Embodiment 2

[0054] Lactobacillus rhamnosus, Lactobacillus bulgaricus, Streptococcus diacetylenicus and Streptococcus thermophilus were activated, mixed to obtain a working starter;

[0055] Soybeans are selected, cleaned, and enzyme-inactivated. After soaking, they are beaten by a beater, colloid milled, sieved to obtain coarse pulp, and soybean milk is obtained after centrifugation;

[0056] Soy milk is mixed with fresh milk and white sugar, heated, homogenized and sterilized, cooled to the fermentation temperature, inoculated and fermented, stirred, cooled, packaged, and refrigerated at low temperature.

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Abstract

The invention discloses a preparation method for soya-bean milk fermented by lactobacillus rhamnosus. The preparation method comprises the following steps: soya-bean milk is prepared according to an ordinary processing method for soya-bean milk, lactobacillus rhamnosus working starter cultures are inoculated, the soya-bean milk is fermented at the constant temperature, stirred, cooled, and the packaged finished product is refrigerated. The soya-bean milk fermented by lactobacillus rhamnosus can be used to prevent and ease alcoholic liver damage, has no other toxic or side effects, will not cause secondary damage to livers and can be drank directly. The preparation method is advantaged by low cost, simple operations and good development prospect.

Description

technical field [0001] The invention belongs to the technical field of food and health food, and in particular relates to a method for preparing soybean milk fermented by Lactobacillus rhamnosus. Background technique [0002] Alcoholic liver injury is chemical liver injury. Alcoholic fatty liver caused by long-term heavy drinking can lead to inflammation, fibrosis, cirrhosis and even liver cancer. [0003] Studies have shown that endotoxin derived from the cell wall of G-bacteria in the intestine is one of the key factors contributing to alcoholic liver injury. The researchers found that the plasma endotoxin level of patients with alcoholic liver injury was significantly higher than that of normal people, and the relationship between alcohol, endotoxin and liver injury became increasingly obvious. Due to the barrier function of the intestinal epithelium, endotoxins derived from the cell walls of G-bacteria in the intestinal tract are usually present in very small amounts in...

Claims

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Application Information

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IPC IPC(8): A23C11/10A23L11/50A23L11/65
Inventor 胡耀辉王玉华朴春红于寒松刘俊梅代伟长
Owner JILIN AGRICULTURAL UNIV
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