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Preparation method of lactobacillus-fermented bean juice with perilla nankinensis

A technology of lactic acid bacteria fermentation and perilla soybean juice, applied in dairy products, milk substitutes, applications, etc., can solve the problems of waste of resources, pollution of the environment, etc., and achieve the effects of saving production costs, high degree of industrialization, and efficient utilization

Inactive Publication Date: 2015-03-04
JILIN BUSINESS & TECH COLLEGE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

During the extraction process of its functional components, a large amount of perilla stem and leaf residues and cakes are produced, which are often discarded as waste during production, which not only causes a waste of resources, but also pollutes the environment

Method used

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  • Preparation method of lactobacillus-fermented bean juice with perilla nankinensis

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preparation example Construction

[0026] A kind of preparation method of lactic acid bacteria fermented perilla bean juice, such as figure 1 The shown technological process comprises the following steps:

[0027] Step 1. Isolation and screening of lactic acid bacteria strains

[0028] Ⅰ. Fermentation of soybean milk

[0029] Take soybean and perilla meal with a ratio of 5:3 as raw materials, soak in water at 20°C to 30°C for 6h to 8h, and add water at a ratio of 1:2; the ratio of soaked soybean and perilla meal to water is 1: (3~5), perform pulping, after refining, filter and remove slag through 100-mesh gauze to obtain perilla soybean milk; heat soybean milk at 70°C for 5 minutes, put it into a sterile container and seal it, and naturally cool down to 38°C~ 42°C, keep the temperature at 38°C-42°C for 48 hours, and the soy milk will be in a frozen state after natural fermentation;

[0030] Ⅱ. Preparation of culture medium for isolated lactic acid bacteria

[0031] Reagent A: take 100g of skim milk powder, ...

Embodiment 1

[0044] a. Raw material preparation: soybean: perilla meal: white fungus: jujube = 8:5:1:0.5, soaked in water at 20°C for 8 hours, and the ratio of material to water is 1:2;

[0045] Refining and filtering: add 30°C demineralized water to the wet material in step a at a material-to-water ratio of 1:5 for refining to obtain a slurry; filter with 100-mesh gauze to remove slag, and use a colloid mill to refine to 200 mesh.

[0046] c. Cooking pulp: heat all the pulp with water vapor, keep the pulp temperature at 100°C for about 15 minutes, and naturally cool down to 40°C in the fermenter under aseptic conditions;

[0047] d. Inoculation fermentation: when the slurry temperature drops to 40°C, inoculate lactic acid bacteria FL6.17 and bifidobacteria according to 5% of the total amount. Ferment at 40°C for 10h. Quantitative bottling and sealing in an aseptic bottling machine is the finished product, and the finished product needs to be refrigerated.

Embodiment 2

[0049] Raw material preparation: soybean: perilla meal: white fungus: jujube = 7:3:0.8:0.4, soak in water at 25°C for 7 hours, and the ratio of material to water is 1:2.5;

[0050] a. Refining and filtering: Add 25°C demineralized water to the wet material in step a at a material-to-water ratio of 1:4 for refining; filter with 100-mesh gauze to remove slag, and use a colloid mill to refine to 200 mesh.

[0051] c. Cooking pulp: heat all the pulp with water vapor, keep the pulp temperature at 100°C for about 15 minutes, and naturally cool down to 40°C in the fermenter under aseptic conditions;

[0052] d. Inoculation fermentation: when the slurry temperature drops to 40°C, inoculate lactic acid bacteria FL6.17 and bifidobacteria according to 3% of the total amount. Ferment at 41°C for 7h. Quantitative bottling and sealing in an aseptic bottling machine is the finished product, and the finished product needs to be refrigerated.

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Abstract

The invention discloses a preparation method of lactobacillus-fermented bean juice with perilla nankinensis and belongs to the technical field of deep processing of agricultural products. The preparation method comprises five steps of separating and screening lactobacillus strains, preparing raw materials, grinding into pulp, boiling pulp and inoculating and fermenting. The preparation method comprises the following specific steps of taking and making perilla nankinensis meal and soybean to make soybean milk, naturally fermenting to form a frozen state, diluting and coating on a culture medium to obtain lactobacillus FL6.17; taking the soybean, the perilla nankinensis meal, tremella fuciformis and red date according to the proportion, soaking for a period of time in water, then carrying out grinding, and then carrying out treatment of filtering, boiling the pulp and sterilizing on the obtained pulp after grinding, inoculating the lactobacillus FL6.17 and bifidobacterium, and fermenting under certain temperature, thereby obtaining the lactobacillus-fermented bean juice with the perilla nankinensis. The lactobacillus-fermented bean juice not only contains nutritional ingredients and flavor of the traditional sour bean juice, but also specific fragrance and nutritional ingredients of the perilla nankinensis, the tremella fuciformis and the red date, integrates nutrition, flavor and health care, and has the advantages that the production condition is easily controlled, the industrial degree is high and the production cost is greatly saved.

Description

technical field [0001] The invention belongs to the technical field of deep processing of agricultural products, and in particular relates to a method for preparing lactic acid beverages by using perilla meal as a raw material. Background technique [0002] Perilla scientific name Perilla frutescens (L.) Britt. Alias: Guiren, Baisu, Chisu, etc. It is an annual herb of Lamiaceae. Perilla is rich in nutrients, and its stems and leaves contain protein, amino acids and trace elements necessary for the human body; perilla seeds contain a lot of oil, and the oil yield is as high as about 45%. Perilla oil contains 62.73% of linolenic acid and 15.43% of linoleic acid. %, oleic acid 12.01%. The protein content of perilla seeds accounts for 25%, and contains 18 kinds of amino acids, among which lysine and methionine are rich in content. In addition, there are oryzanol, vitamin E, vitamin B 1 , alcohol, phospholipids, etc. Perilla is also rich in ingredients such as perillone, per...

Claims

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Application Information

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IPC IPC(8): A23C11/10A23L11/50A23L11/65
Inventor 张昕朱珠张传智徐淼
Owner JILIN BUSINESS & TECH COLLEGE
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