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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

Active Publication Date: 2018-07-31
SOUTH CHINA AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, genistein accounts for less than 10% of soy isoflavones
Studies have shown that fermented soymilk with a starter prepared from natural kefir grains has a weak ability to convert soy isoflavones, and the bioavailability of soy isoflavones in soy yoghurt is low

Method used

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

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0035] Embodiment 1: One of the transformation of kefir grain

[0036] (1) Kefir strains: Kefir No. 1 (Turkish strain), Kefir No. 2 (Caucasus strain), and Kefir No. 3 (Tibet strain).

[0037] (2) Exogenous strains: including Bifidobacterium infantis, Lactobacillus plantarum, Bifidobacterium bifidum, Bifidobacterium animalis, Lactobacillus helveticus ), Lactobacillus fermentium, Enterococcus faecalis, etc.

[0038] (3) Activation of strains: Dissolve whole milk powder in sterile water, dilute to 150mL to make reconstituted milk with a mass volume percentage of 10% (w / v), pasteurize (85°C, 10min) and cool to room temperature , inoculate kefir (kefir) grains, inoculum size 3.3% (5 / 150, v / v), ferment at 25°C for 24 hours, then filter out kefir grains and re-inoculate into freshly prepared reconstituted milk, and activate repeatedly for 3 days 3 Second-rate.

[0039] (4) Kefir granule phase transformation: prepare 10% (w / v) reconstituted milk by the method of step (3), inoculate...

Embodiment 2

[0040] Embodiment 2: the transformation two of kefir grains

[0041] The kefir grains obtained after the last milk change of the exogenous flora transformation obtained in Example 1 are filtered out, mixed with freshly cultivated Lactobacillus helveticus, Bifidobacterium bifidum, and Bifidobacterium infantis to inoculate to 10% In the reconstituted milk, the inoculation amount of each bacteria was 10 6 CFU / mL, fermented at 25°C for 24 hours; in this way, the kefir grains were filtered out on the 12th day, and the filtrate was vacuum freeze-dried, and the obtained bacterial powder was the fermentation agent at the end of the transformation; the kefir grains were continued to be cultured with milk, However, the exogenous flora was no longer added, and the milk was changed 10 times for 10 days. On the 22nd day, kefir grains were filtered out, and the filtrate was vacuum freeze-dried. The obtained bacterial powder was the starter in the stable period.

Embodiment 3

[0042] Embodiment 3: the DGGE analysis of kefir bacterial phase

[0043] 1) DNA extraction of freeze-dried powder flora: take 0.13g freeze-dried powder, add 500ul TES buffer (containing 50mg / m1 lysozyme), shake fully with a vortex shaker for 10 minutes, suspend the precipitate, keep warm at 37°C for 1h, add 150ul 20% SDS (W / V) was incubated at 37°C for 30min, added 300ul 5M NaCl to mix, centrifuged at 2000xg for 15min, took the supernatant, added an equal volume of phenol:chloroform:isoamyl alcohol (25:24:1) to mix Uniformly, centrifuged at 12000×g for 20min, took the supernatant, extracted repeatedly 2 times, took the supernatant, added 10% NaAC (pH5.4) and isopropanol of equal volume to the supernatant, mixed well, placed in the refrigerator for 30min, Centrifuge at 12000xg for 15min, discard the supernatant, wash the precipitate with 70% ethanol, centrifuge at 12000xg for 15min, take the precipitate, dry it, add 30ul ddH 2 DNA was dissolved in O, detected by 0.5% agarose g...

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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.

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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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23C11/10A23L11/50A23L11/60
Inventor 方祥陈小曲廖振林
Owner SOUTH CHINA AGRI UNIV
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