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Preparation method of weight-reducing lipid-lowering probiotics fermented soya-bean milk

A technology of fermented soymilk and probiotics, which is applied in dairy products, milk substitutes, applications, etc., can solve the problems of lack of health care products, and achieve the effects of low cost, simple operation, and good development prospects

Inactive Publication Date: 2014-07-30
JILIN AGRICULTURAL UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
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AI Technical Summary

Problems solved by technology

[0005] The purpose of the embodiments of the present invention is to provide a method for preparing fermented soymilk with fat-reducing probiotics for weight loss, aiming to solve the current problem of lack of food and health products for preventing and alleviating non-alcoholic liver damage

Method used

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  • Preparation method of weight-reducing lipid-lowering probiotics fermented soya-bean milk
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  • Preparation method of weight-reducing lipid-lowering probiotics fermented soya-bean milk

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preparation example Construction

[0035] Such as figure 1 As shown, the preparation method of the fat-reducing fat-reducing probiotic fermented soybean milk of the embodiment of the present invention comprises the following steps:

[0036] S101: selecting soybeans, cleaning them, soaking them, grinding to obtain soybean milk, and preparing soybean milk;

[0037] S102: According to the ratio of Bifidobacterium bifidum: Lactobacillus casei: Lactobacillus plantarum=4:3:3, inoculate the probiotic fermented soybean milk working starter of Bifidobacterium bifidum, Lactobacillus casei and Lactobacillus plantarum;

[0038] S103: ferment the soymilk at a constant temperature of 37-45°C for 2-6 hours; place the fermented soymilk at 4°C for post-fermentation for 12 hours;

[0039] S104: The refrigerated packaging product, the probiotic fermented soymilk is prepared.

[0040] In step S102, the method for preparing the probiotic fermented soymilk working starter is: Bifidobacterium bifidum, Lactobacillus casei and Lactob...

Embodiment 1

[0044] Bifidobacterium bifidum, Lactobacillus casei and Lactobacillus plantarum were respectively activated and mixed in a ratio of 4:3:3 to obtain a working starter;

[0045] 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;

[0046]White granulated sugar is added to the soybean milk, mixed, heated, homogenized, sterilized, and cooled to the fermentation temperature.

[0047] Inoculate the working starter to ferment, and stir to make it cool, and pack the low-temperature refrigeration finished product.

Embodiment 2

[0049] Bifidobacterium bifidum, Lactobacillus casei and Lactobacillus plantarum are activated and mixed to obtain a working starter;

[0050] 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;

[0051] 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.

[0052] The technical effect of the present invention is described in conjunction with the following animal experiments on probiotic fermented soymilk to alleviate liver damage caused by high fat:

[0053] 1. Animal experiment design:

[0054] As a mouse model of hyperlipidemia liver injury, 60 C57BL / 6 mice, weighing 18-22 g, were randomly divided into 4 groups according to their weight. The groups are shown in Table 1. ...

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Abstract

The invention discloses a preparation method of weight-reducing lipid-lowering probiotics fermented soya-bean milk, which comprises the following steps: selecting soybeans, cleaning and soaking the soybeans, pulping to obtain soya-bean pulp, and preparing soya-bean milk; inoculating bifidobacterium bifidum, lactobacillus casei, and lactobacillus plantarum according to a ratio of bifidobacterium bifidum:lactobacillus casei:lactobacillus plantarum=4:3:3 to obtain a working fermentation agent for the probiotics fermented soya-bean milk; fermenting the soya-bean milk at a constant temperature of 37-45 DEG C for 2-6 hours; performing post-fermentation of the fermented soya-bean milk at 4 DEG C for 12 hours; packaging and refrigerating the product to finish the preparation of the probiotics fermented soya-bean milk. According to the invention, probiotics is adopted to ferment the soya-bean milk, and the prepared soya-bean milk is applicable to prevention and alleviation of non-alcoholic liver injury, has no other toxic or side effects, and causes no secondary injury to the liver. In addition, the preparation method of the invention is low in cost, has good development prospects, and well solves the current problem of lack of food and health-care products for preventing and alleviating non-alcoholic liver injury.

Description

technical field [0001] The invention belongs to the technical field of health food, and in particular relates to a preparation method of fermented soymilk by probiotics for weight loss and fat reduction. Background technique [0002] Non-alcoholic fatty liver disease (NAFLD) has become an important cause of human health threats. The latest epidemiological data show that the incidence of NAFLD in the global population is very high, close to 20%, and about 10% to 15% of nonalcoholic steatohepatitis patients can eventually develop into liver cirrhosis. Therefore, effective prevention and treatment measures become the key to control the development of fatty liver into end-stage liver disease. At present, NAFLD is considered to be the hepatic manifestation of metabolic syndrome, and its pathogenesis has not been fully elucidated. Recent studies have found that its occurrence is closely related to changes in intestinal flora, and intestinal flora disorder and intestinal wall perm...

Claims

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Application Information

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IPC IPC(8): A23C11/10A23L11/50A23L11/65
Inventor 王玉华胡耀辉房鑫于寒松刘俊梅朴春红代伟长
Owner JILIN AGRICULTURAL UNIV
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