Method for preparing non-milk probiotic beverage based on aspergillus oryzae culture

A technology of probiotic beverages and cultures, which is applied in the field of preparation of non-dairy probiotic beverages, can solve the problems of late development, cholesterol, lactose intolerance, etc., and achieve safety, health, strong efficacy, high nutrition and health care Effect

Active Publication Date: 2014-04-23
宜兴食品与生物技术研究院有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the research on Lactobacillus rhamnosus LGG and the development of Lactobacillus rhamnosus LGG-containing products started relatively late in China, and few products have come out, and further efforts are still needed by the majority of scientific researchers.
[0005] In recent years, probiotic products have emerged in an endless stream, mainly based on dairy products, usually sold in the form of fermented milk and yogurt. Lactose intolerance and cholesterol are two major problems, which have inhibited the development of probiotic beverages to a certain extent

Method used

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  • Method for preparing non-milk probiotic beverage based on aspergillus oryzae culture
  • Method for preparing non-milk probiotic beverage based on aspergillus oryzae culture
  • Method for preparing non-milk probiotic beverage based on aspergillus oryzae culture

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] A method for preparing a non-dairy probiotic beverage based on Aspergillus oryzae culture, comprising the following steps:

[0034] (1) Koji making: Weigh wheat bran and soybean meal at a ratio of 1:1, moisten water until the moisture content is 40%, cook at room temperature for 1 hour, cool to room temperature, then add koji of Aspergillus oryzae at 0.3%, mix well in Cultivate in a 30°C incubator for 24 hours;

[0035] (2) Wheat bran pretreatment: take wheat bran and add water 20 times the weight of wheat bran, boil for 5 minutes, add the same amount of wheat bran and water after cooling, place in a water bath at 50°C and stir for 6 hours, boil in water for 30 minutes to kill microorganisms;

[0036] (3) Hydrolysis: After the above culture is ground, mix it with pretreated wheat bran and add water, koji: wheat bran = 3:1, koji: water = 1:10, stir at 55°C for 9 hours, and hydrolyze the nutrients in the matrix ;

[0037] (4) Filtration: The hydrolyzate was centrifuged ...

Embodiment 2

[0049] A method for preparing a non-dairy probiotic beverage based on Aspergillus oryzae culture, comprising the following steps:

[0050] (1) Koji making: Weigh wheat bran and soybean meal at a ratio of 1:2, moisten the water until the moisture content is 35%, cook at room temperature for 1 hour, cool to room temperature, then add koji of Aspergillus oryzae at 0.3%, mix well at 30°C Cultivate in the incubator for 30 hours;

[0051] (2) Wheat bran pretreatment: Take wheat bran and add water 15 times the weight of wheat bran, boil for 5 minutes, add the same amount of wheat bran and water after cooling, place in a water bath at 60°C and stir for 8 hours, boil in water for 30 minutes to kill microorganisms;

[0052] (3) Hydrolysis: After the above culture is ground, mix it with pretreated wheat bran and add water, koji: wheat bran = 4:1, koji: water = 1:15, stir at 60°C for 8 hours, and hydrolyze the nutrients in the matrix ;

[0053] (4) Filtration: the hydrolyzate is separat...

Embodiment 3

[0065] A method for preparing a non-dairy probiotic beverage based on Aspergillus oryzae culture, comprising the following steps:

[0066] (1) Koji making: Weigh wheat bran and soybean meal at a ratio of 1:3, moisten water until the moisture content is 45%, cook at room temperature for 1 hour, cool to room temperature, then add 0.3% Aspergillus oryzae seed koji, mix well at 30°C Cultivate in the incubator for 28 hours;

[0067] (2) Wheat bran pretreatment: take wheat bran and add water 10 times the weight of wheat bran, boil for 5 minutes, add the same amount of wheat bran and water after cooling, place in a water bath at 55°C and stir for 7 hours, boil in water for 30 minutes to kill microorganisms;

[0068] (3) Hydrolysis: mix the above culture with pretreated wheat bran, add water, koji:wheat bran=5:1, koji:water=1:20, stir at 55°C for 10 hours, and hydrolyze the nutrients in the matrix;

[0069] (4) Filtration: The hydrolyzate is separated from solid and liquid by centrif...

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PUM

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Abstract

The invention discloses a method for preparing a non-milk probiotic beverage based on an aspergillus oryzae culture, which belongs to the technical field of fermented beverages. The method comprises the following steps: mixing wheat bran and bean pulp, subsequently steaming, cooling down, subsequently inoculating aspergillus oryzae to culture, further pretreating wheat bran so as to obtain a pretreated wheat bran mixture, further regulating the moisture of the aged culture, subsequently mixing with the pretreated wheat bran mixture, stirring, performing hydrolysis and separating the hydrolysate so as to obtain an extract, further sterilizing the extract, subsequently inoculating lactic acid bacteria to ferment so as to obtain fermentation liquor, and preparing the beverage by using the fermentation liquor. The beverage prepared by using the method disclosed by the invention is unique in favor and taste, and has the functions of antioxidation, alpha-glucosidase resistance and the like, the number of viable probiotics can be 5*10<9>cfu/ml, the total phenols content can be 134mg/100ml, the inhibitory activity of the alpha-glucosidase can be 90%, and great nutrition and healthcare functions are achieved.

Description

technical field [0001] The invention relates to a preparation method of a non-dairy probiotic beverage based on Aspergillus oryzae culture, belonging to the technical field of fermented beverages. technical background [0002] Aspergillus oryzae is the main microorganism in the brewing process of fermented condiments. It has rich enzyme systems, including protease, amylase, pectinase, hemicellulase, cellulase and glutaminase. The culture of Aspergillus oryzae is mainly made of beans, cereals and their by-products, and is cultivated by Aspergillus oryzae. It is rich in protein, polysaccharides (especially polypentose), vitamins and minerals. In addition, koji is rich in alkaline protease, neutral protease I and II, acid protease, and a large amount of peptidase, various carbohydrate decomposing enzymes, oxidase, lipase, etc. [0003] Wheat is the main raw material of human diet, and its nutritional properties are mainly concentrated in the cortex of wheat, that is, bran. "C...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/38A23L1/29A23L33/00
CPCA23L2/38A23L33/00A23V2002/00A23V2400/175A23V2200/3202A23V2200/326
Inventor 王淼张若花周卫林
Owner 宜兴食品与生物技术研究院有限公司
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