Method for preparing soybean milk fermented milk by lactobacillus strains capable of producing high-yield folic acid

A technology of lactic acid bacteria and fermented milk, which is applied in the field of lactic acid bacteria strains to produce soymilk fermented milk, can solve the problem that soymilk nutrition cannot be well utilized, and achieve the effects of increased content, increased output, and stable products

Active Publication Date: 2015-11-11
ZHEJIANG INM FOOD
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  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0004] Soy milk is a popular and common diet for people, but due to the presence of anti-nutritional factors in soybeans, the nutrition of soy milk cannot be well utilized, and as a plant product, soy milk does not contain folic acid

Method used

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  • Method for preparing soybean milk fermented milk by lactobacillus strains capable of producing high-yield folic acid
  • Method for preparing soybean milk fermented milk by lactobacillus strains capable of producing high-yield folic acid
  • Method for preparing soybean milk fermented milk by lactobacillus strains capable of producing high-yield folic acid

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Experimental program
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Embodiment 1

[0026] Activation medium: MRS, MRS solid medium (without Tween-3160); folic acid detection medium (purchased from Beijing Luqiao Company);

[0027] Soybeans, whole milk powder, 0.5mol / L sucrose, edible glucose, edible fructose, Wahaha purified water, normal saline.

[0028] 1 strain activation

[0029] The bacterial strain Lactobacillus sakei LZ217 (hereinafter referred to as LZ217) was activated with MRS liquid medium, and used after passaged for 3 times.

[0030] 2 Preparation for accessing strains

[0031] Collect the Lactobacillus sake LZ217 that has grown to the logarithmic phase, centrifuge at 6000r / min for 10min, discard the supernatant and collect the bacteria; add the washed bacteria to pure water in a sterile environment to make a strain suspension; 1% of the inoculated amount was inoculated into milk medium, placed in an artificial climate box at 37°C for 1 day, and then used after 3 passages.

[0032] 3 Soymilk making

[0033] Soaking: Soybeans are blanched in ...

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Abstract

The invention provides a method for preparing soybean milk fermented milk by lactobacillus strains capable of producing high-yield folic acid. The method comprises the following steps: inoculating screened strains LZ217 (Lactobacillus sakei LZ217) into fresh soybean milk and fermenting the mixture in a 37-DEG C constant-temperature fermentation box to obtain the soybean milk fermented milk which has rich natural folic acid. The side effect of chemically synthesizing folic acid in a traditional industry is eliminated, and the content of folic acid is remarkably increased when being compared with that of other products; and furthermore, folic acid synthesized by fermenting the fermented soybean milk has reducibility and can be absorbed by human bodies very well, so that folic acid needed by the human bodies can be effectively supplemented, and various types of body discomfort, caused by the fact that folic acid is lacked, are alleviated to a certain extent.

Description

technical field [0001] The invention relates to a method for preparing soybean milk fermented milk by a lactic acid bacteria strain with high folic acid production. Background technique [0002] Folic acid is a B vitamin that participates in the synthesis of DNA, RNA and protein in the body, and plays a very important role in the body's metabolic process. Pregnant women, nursing mothers, infants, the elderly, and vegetarians are all prone to insufficient folic acid intake, which can lead to megaloblastic anemia, memory loss and other diseases. Folic acid can partly share metabolic pathways, and high intake of folic acid can correct the anemia caused by folic acid deficiency and the neurological damage that may eventually develop. Taking foods that contain folic acid may improve both folic acid and vitamin B12 status. [0003] The utilization rate of natural folic acid obtained through food is less than 40% due to heating and other reasons. Although there are folic acid ta...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C11/10A23L11/50A23L11/65
Inventor 顾青蔡柒月于跃
Owner ZHEJIANG INM FOOD
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