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Lactobacillus combined starter culture for fermenting soybean milk

A technology of fermenting soybean milk and combined fermentation, applied in the direction of microorganism-based methods, bacteria, applications, etc., can solve the problems of uneasy flavor, listing, and large-scale products that have not yet been formed, and achieve the effect of delicate taste and easy acceptance

Active Publication Date: 2014-09-24
克拉玛依绿成农业开发有限责任公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But at present, due to the soymilk prepared by the usual lactic acid bacteria fermentation, the flavor is not easy to be accepted by people, so there has not been a large-scale product listing

Method used

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  • Lactobacillus combined starter culture for fermenting soybean milk
  • Lactobacillus combined starter culture for fermenting soybean milk
  • Lactobacillus combined starter culture for fermenting soybean milk

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0074] Weigh 100kg of impurity-removed soybeans, soak them in 3 liters of 0.5% (w / v) NaHCO after boiling them in water at 100°C for 3 minutes 3 In the solution for 12 hours, wash the soybeans and scald them with 90°C hot water for 2 minutes, then use 700 liters of 85°C hot water for grinding, mix the ground soybean milk and bean dregs, finely grind them through a colloid mill, and filter the bean dregs through a 100-mesh sieve. soy milk. After the raw milk is standardized, weigh 300 liters and mix it with 700 liters of soybean milk, add 7.5kg of sucrose and 0.81kg of whey powder, homogenize at 20MPa, heat treat at 90-95°C for 15 minutes, cool to 42°C, inoculate with Streptococcus thermitis grx90, Lactobacillus fermentum grx07, Lactobacillus helveticus grx96 and Lactobacillus casei grx12 were mixed with 10 liters of starter, fermented at 42°C until the curdled milk was refrigerated for 24 hours at 4°C to make 1000 liters of fermented soybean milk.

Embodiment 2

[0076] Whole milk powder is reconstituted with a mass fraction of 12%. Weigh 300 liters and mix it with 700 liters of soybean milk prepared in Example 1. Add 8 kg of sucrose and 0.6 kg of whey powder. Homogenize at 20 MPa, 90- Heat treatment at 95°C for 15 minutes, then cool to 42°C, inoculate 10 liters of starter mixed with Streptococcus thermophilus grx90, Lactobacillus fermentum grx07, Lactobacillus helveticus grx96 and Lactobacillus casei grx12, ferment at 42°C until curdled at 4°C Refrigerate for 24 hours to make 1000 liters of fermented soybean milk.

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Abstract

The invention relates to a lactobacillus combined starter culture for preparation of fermented soybean milk. The combined starter culture comprises Streptococcus thermophilus, Lactobacillus helveticus grx96, Lactobacillus fermentum and Lactobacillus casei according to a volume ratio of 1:1:1:1 respectively, wherein the collection number of the Lactobacillus helveticus grx96 is CGMCC No:8876. The flavored fermented soybean milk is prepared through the following steps: preparing soybean milk through a conventional method, mixing with a certain proportion of cow milk (or remade milk), then adding a certain amount of sucrose and the like, mixing, performing heat treatment, and fermenting with the starter culture provided by the invention. The fermented soybean milk has delectable sourness and sweetness and favorable flavor, and can be easily accepted by consumers.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a lactic acid bacteria combination starter for fermenting soybean milk. Background technique [0002] With the development of science and technology, the improvement of people's living standards and the progress of people's research on food nutrition and health, food structure, etc., people have realized that eating too much animal food can lead to cardiovascular disease, obesity, diabetes and other so-called " disease of civilization". Nutritionists suggest that plant protein should be increased in the dietary structure. Soybean is an important source of vegetable protein. The nutritional value of soybean protein is comparable to that of animal protein. It is an ideal protein source in human food. Its amino acid ratio is relatively balanced, close to the ideal ratio required by the human body. [0003] Soymilk is the water extract of soybean, which is an oil-in-water...

Claims

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Application Information

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IPC IPC(8): C12N1/20A23C11/10C12R1/225C12R1/46C12R1/245A23L11/50A23L11/65
Inventor 孟茜王琴王华顾瑞霞许珊珊蒋欣荣赵堂彦陈霞
Owner 克拉玛依绿成农业开发有限责任公司
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