A kind of soybean yogurt suitable starter and its preparation method and application

A technology of milk adaptability and starter, applied in the field of bioengineering, can solve the problems of less than 10% of the proportion, low bioavailability of soybean isoflavones, weak transformation ability of soybean isoflavones, etc., and achieve improved protein digestibility , Improve the biotransformation rate, increase the content of genistein and daidzein
CN104904859BActive Publication Date: 2018-07-31SOUTH CHINA AGRI UNIV
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Patent Information

Authority / Receiving Office
CN · China
Patent Type
Patents(China)
Current Assignee / Owner
SOUTH CHINA AGRI UNIV
Publication Date
2018-07-31

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Abstract

The invention discloses a soybean yoghurt adaptable starter and its preparation method and application, belonging to the field of bioengineering. The preparation method of the soy yogurt adaptable starter comprises the following preparation steps: adding exogenous flora to reconstituted milk and kefir grains for mixed fermentation, transforming the kefir starter after multiple generations of domestication, and transforming the developed The flora structure of Phil's starter changes, and it is used to ferment soybean milk to produce soy yoghurt. It can biotransform soybean isoflavones and increase the concentration of genistein and daidzein in soy yoghurt. The modified kefir grains are used to make starter fermented soymilk, and a smooth and nutritious kefir soy yogurt can be developed, which can improve the absorption and utilization of plant protein by the human body, increase the probiotics in soy yogurt, and can Soy isoflavones were biotransformed to increase the concentration of genistein and daidzein in soy yogurt, thereby increasing the bioavailability of soy isoflavones.
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Description

technical field

[0001] The invention belongs to the field of bioengineering, and in particular relates to a soybean yoghurt adaptable starter and its preparation method and application. Background technique

[0002] my country's soybean processing industry has a long history, a wide variety of soybean products, and low soybean production costs. The protein content in soybeans is 38% to 42%, and the content of soybean isoflavones is 0.05% to 0.3%. Soy isoflavones (soybean isoflavones, SIF) is the main active ingredient in soybeans, its structure is similar to estrogen, also has estrogen-like effects, so it is also called phytoestrogens (phy-toestrogen). Soybean contains 3 kinds of aglycones such as Genistein, Daidzein and Glycitein, and 9 kinds of isoflavone glycosides are all glucosides. The main bioactive substance of flavonoids has antioxidant capacity and estrogen-like activity, and can prevent cardiovascular diseases, anti-tumor, anti-senile dementia, relieve menopausa...

Claims

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