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Method for preparing clostridium butyricum solidified type sour soybean milk from clostridium butyricum and product

A clostridium butyricum, coagulation type technology, applied in the field of food processing to achieve the effect of strong tolerance

Inactive Publication Date: 2016-05-04
NANCHANG UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

(Zhao Hongwei. The application of Clostridium butyricum in the preparation of candy [P]. Heilongjiang: CN1989827, 2007-07-04.) However, there is no report on the direct fermentation of Clostridium butyricum as the fermentation strain to prepare the corresponding food

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] This example provides soy bean milk fermented by Clostridium butyricum, the proportion by weight is: soybean 90g, lactose 27g. Proceed as follows.

[0028] (1) Weigh the soybeans according to the formula, add 900ml of water, crush and stir them evenly through a soybean milk machine, and filter with 4 layers of gauze to obtain soybean milk.

[0029] (2) Add 27g of lactose to the soybean milk to obtain a mixed solution.

[0030] (3) Pasteurize the mixed solution at a temperature of 75°C for 25 minutes.

[0031] (4) After sterilization, cool down to 40°C, pour 2g of butyric acid bacteria powder, and the active bacteria content is 1.5x10 7 CFU / g, stirred evenly, poured into the fermentation equipment and carried out a fermentation at 35°C for 6 hours, after the first fermentation was completed, and then carried out a second fermentation at 4°C for 12 hours to obtain shuttle butyrate Mycoacid soy milk, the content of Clostridium butyricum live bacteria in soy soy milk was...

Embodiment 2

[0033] This example provides soy bean milk fermented by Clostridium butyricum, the proportion by weight is: 130 g of soy milk powder (soybean), 30 g of lactose. Proceed as follows.

[0034] (1) Weigh 130g of soybean milk powder according to the recipe, add 900ml of water, stir and mix evenly, filter to obtain soybean milk liquid.

[0035] (2) Add 30 g of lactose to the soybean milk to obtain a mixed solution.

[0036] (3) Pasteurize the soybean milk at 85° C. for 15 minutes.

[0037] (4) After sterilization, cool down to 40°C, pour 2.5g of butyric acid bacteria powder, and the active bacteria content is 1.5x10 7 CFU / g, stirred evenly, poured into the fermentation equipment and fermented once at 35°C for 5 hours, after the first fermentation was completed, and then carried out the second fermentation at 4°C for 12 hours to obtain shuttle butyrate Mycoacid soy milk, the content of Clostridium butyricum live bacteria in soy soy milk was determined to be 10 5 CFU / g.

Embodiment 3

[0039] This example provides sour red bean milk prepared by the fermentation of Clostridium butyricum, the proportion by weight is: red bean (also called red bean) 90g, glucose 30g. Proceed as follows.

[0040] (1) Weigh the red beans according to the formula, add 900ml of water, crush and stir them evenly through a soymilk machine, and filter with 4 layers of gauze to obtain red bean milk.

[0041] (2) Add 30 g of glucose to the soybean milk to obtain a mixed solution.

[0042] (3) Pasteurize the mixed solution at a temperature of 75°C for 25 minutes.

[0043] (4) After sterilization, cool down to 40°C, pour 2g of butyric acid bacteria powder, and the active bacteria content is 1.5x10 7CFU / g, stirred evenly, poured into the fermentation equipment and carried out a fermentation at 35°C for 6 hours, after the first fermentation was completed, and then carried out a second fermentation at 4°C for 12 hours to obtain shuttle butyrate Mycoacid red bean milk, the content of Clost...

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Abstract

The invention discloses a method for preparing clostridium butyricum solidified type sour soybean milk from clostridium butyricum. The method comprises the following steps: adding fermented sugar into soybean milk for uniform mixing, inoculating the clostridium butyricum serving as active bacteria, and performing heat preservation fermentation under a closed condition after pasteurization is performed. According to the method, the health function and the biological characteristic of the clostridium butyricum are fully used; the clostridium butyricum is used as fermentation strains; fermentable sugar is added into the soybean milk to ferment, so as to obtain the solidified type sour soybean milk. The solidified type sour soybean milk contains the clostridium butyricum and spores thereof on the basis of keeping the original value; after being taken, the solidified type sour soybean milk enters intestinal tracts with high survival rate to fully develop the intestinal tract protection function.

Description

technical field [0001] The invention belongs to the field of food processing. Background technique [0002] Soymilk is made from soybeans soaked in water, ground, filtered, and boiled. It is a nutritious food suitable for all ages. It enjoys the reputation of "plant milk" in Europe and the United States. Soy milk contains a lot of soybean protein, which can easily lead to problems such as indigestion and flatulence. After fermentation of soybean milk, the protein is decomposed into amino acids, which is more conducive to the absorption of the human body; The bean aroma also produces a special quality and a good mouthfeel. [0003] At present, most of the strains used to ferment soybean milk are lactic acid bacteria. A kind of preparation method [CN104705402A] of soybean yogurt as invented by Zhao Chunli, a kind of processing method of solidified jujube LABS soybean yogurt invented by Li Shiwei et al. [CN102756686A], a kind of preparation method of soybean yogurt invented b...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C11/10A23L11/50A23L11/60
CPCA23C11/106
Inventor 余勃刘科梅潘栋梁陆豫
Owner NANCHANG UNIV
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