Kluyveromyces marxianus fermented bean residue powder

A technology of kluyveromyces and fermented bean dregs, which is applied in the field of kluyveromyces fermented bean dregs powder, which can solve the problems of indigestion, inedibility, rough taste of bean dregs, etc.

Active Publication Date: 2015-09-16
JILIN AGRICULTURAL UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The purpose of the present invention is to provide a kind of kluyveromyces kluyveromyces fermented bean dregs powder wit

Method used

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  • Kluyveromyces marxianus fermented bean residue powder
  • Kluyveromyces marxianus fermented bean residue powder
  • Kluyveromyces marxianus fermented bean residue powder

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] Embodiment 1 Max-Kluyveromyces fermented bean dregs powder processing method

[0022] 1. Pre-treatment: Group the fresh bean dregs and adjust the moisture content of the bean dregs to 70%~85%;

[0023] 2. Sterilization: put fresh bean dregs into a semi-automatic high-pressure steam sterilizer, and sterilize at 121°C for 20 minutes;

[0024] 3. Inoculation: inoculate the cooled bean dregs with an inoculation amount of 3%~5% (V / W), and the number of viable bacteria in the liquid is 10 6~8 individuals / ml Kluyveromyces maxima.

[0025] 4. Fermentation: ferment in a constant temperature and humidity incubator at 28°C for 40~48h;

[0026] 5. Sterilization: Sterilize at 121°C for 20 minutes;

[0027] 6. Drying: Immediately vacuum / freeze-dry the sterilized fermented bean dregs;

[0028] 7. Grinding: Grinding the dried fermented okara (50-80 mesh) to finally get Kluyveromyces kluyveromyces fermented okara powder.

Embodiment 2

[0029] Embodiment 2 Max-Kluyveromyces fermented bean dregs powder processing method

[0030] 1. Pre-treatment: Group the fresh bean dregs and adjust the moisture content of the bean dregs to 70%~85%;

[0031] 2. Sterilization: put fresh bean dregs into a semi-automatic high-pressure steam sterilizer, and sterilize at 121°C for 20 minutes;

[0032] 3. Inoculation: inoculate the cooled bean dregs with an inoculation amount of 7%~10% (V / W), and the number of viable bacteria in the liquid is 10 6~8 individual / ml Kluyveromyces maxima;

[0033] 4. Fermentation: ferment in a constant temperature and humidity incubator at 28°C for 40~48h;

[0034] 5. Sterilization: Sterilize at 121°C for 20 minutes;

[0035] 6. Drying: Immediately vacuum / freeze-dry the sterilized fermented bean dregs;

[0036] 7. Grinding: Grinding the dried fermented natto okara (50-80 mesh) to finally obtain the kluyveromyces kluyveromyces fermented okara powder.

Embodiment 3

[0037] Example 3 Sensory Evaluation of Kluyveromyces maximus Fermented Okara Powder (see Table 1)

[0038]

[0039] Other fermented samples have the following common deficiencies: (1) The color is dark brown or taupe, (2) It has a special and unacceptable smell, such as Aspergillus oryzae, Neurostria bursa, and okara fermented by lactic acid bacteria It has a strong musty fragrance and a faint irritating odor, which cannot be accepted by consumers. (3) After fermentation, the bean dregs are harder.

[0040] Compared with okara fermented by other strains, okara powder fermented by Kluyveromyces marxe has the following characteristics: (1) The color is milky white, (2) It has a strong aromatic smell, which overcomes and improves the quality of okara fermented by other strains. Produced negative flavor, and can be accepted by consumers in general. (3) The processing performance of the fermented bean dregs has been greatly improved, thereby increasing the utilization value ...

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Abstract

The invention discloses kluyveromyces marxianus fermented bean residue powder which is prepared by the steps: adjusting the water content of the bean residues to 70-85% and sterilizing the bean residues at 121 DEG C; inoculating kluyveromyces marxianus to the cooled bean residues; fermenting the bean residues for 40-48 hours at 28 DEG C; sterilizing the bean residues at 121 DEG C; carrying out vacuum or freeze drying; and crushing the bean residues and screening the bean residues by a 50-80-mesh sieve. The fermented bean residue powder is milk white, soft in texture, strong in aroma, fine and smooth in taste, free of residue sense and long in aftertaste time and has a unique aromatic odor. Compared with the raw bean residues, the soluble protein content is improved by 1.15 times, the content of soluble dietary fiber is improved by 1.12 times, the content of total soluble sugar is improved by 0.38 time, respectively, and the content of reducing sugar is reduced by 0.17 time; four different components of soy isoflavone have great changes in content, wherein the aglycone isoflavone monomers are improved by 0.42 time. The method disclosed by the invention is simple and strong in operability, and the processability of the fermented bean residues is remarkably improved, and the fermented bean residues are an excellent raw material for developing various healthy foods with unique flavors.

Description

technical field [0001] The invention belongs to the field of fermented food, in particular to kluyveromyces marxe fermented bean dregs powder. Background technique [0002] Kluyveromyces maxima is an important strain in the genus Kluyveromyces. It is increasingly used in the field of industrial biotechnology because of its high temperature resistance, fast growth rate, and wide substrate spectrum. This strain is not only considered to be the dominant yeast in kefir yogurt and Sudanese fermented milk Rob, but also contains a variety of active substances that are beneficial to human health. Studies in recent years have shown that Kluyveromyces marx can not only secrete inulinase, β-galactosidase and other widely used hydrolytic enzymes; production of ethanol from non-food substrates. And the National Health and Family Planning Commission issued an announcement on the approval of three new food raw materials (No. 10, 2013), including the leaves of the snake tooth grape, and a...

Claims

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Application Information

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IPC IPC(8): A23L1/20A23L1/29A23L11/50A23L33/00
CPCA23V2002/00A23V2200/30
Inventor 朴春红周亚楠胡耀辉王玉华于寒松刘俊梅代伟长李想李鹏程
Owner JILIN AGRICULTURAL UNIV
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