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A kind of functional fermented soybean milk and its preparation method and application

A functional, soymilk technology, applied in the directions of bacteria, applications, and dairy products used in food preparation, can solve the problem of not finding xanthine oxidase fermented soymilk, etc., and achieves good curdling effect, broad application prospects, acid production. powerful effect

Active Publication Date: 2020-07-17
上海汉康豆类食品有限公司 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Fermented soybean milk with xanthine oxidase (XO) inhibitory function has not been found in the prior art

Method used

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  • A kind of functional fermented soybean milk and its preparation method and application
  • A kind of functional fermented soybean milk and its preparation method and application
  • A kind of functional fermented soybean milk and its preparation method and application

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] Embodiment 1: the preparation of plantarum lactobacillus freeze-dried bacterial powder

[0029] 1) In a sterile operating bench, pick a small amount of bacterial liquid from the glycerol tube of Lactobacillus plantarum X7021, streak it on the MRS solid plate, culture it at 37°C for 36-48 hours, pick a single colony from the MRS solid plate and inoculate it on In the MRS medium, cultured anaerobically at 37°C for 18h, then inoculated in a fermenter containing MRS medium, anaerobically fermented for 24h, and then centrifuged at 6000rpm for 10 minutes to collect the bacteria, and use a sterile pH value of 6.4 Wash twice with phosphate buffer, and centrifuge again to obtain the sludge.

[0030] 2) Fully mix and emulsify the bacteria slime prepared in step 1) and the sterilized lyoprotectant at a weight ratio of 1:2 to obtain an emulsified mixture.

[0031] 3) The emulsified mixture prepared in step 2) was pre-frozen at -45°C for more than 4 hours, and then put into a fre...

Embodiment 2

[0034] Embodiment 2: the preparation of soybean milk raw material

[0035] Non-transgenic soybeans were beaten to make soymilk, boiled and sterilized in a boiling water bath at 100° C. for 30 minutes, and sterilized soymilk was prepared and set aside.

[0036] The preparation process of soybean milk is as follows: select non-genetically modified soybeans → wash → soak overnight in distilled water according to soybean: water = 1:3 (volume ratio) → add a certain volume of hot water at 85°C for thermal grinding → filter with gauze → boil for 30 minutes → cool down.

Embodiment 3-5

[0037] Example 3-5: Lactobacillus plantarum is used to prepare functional fermented soybean milk

[0038] The preparation method of functional soybean milk is as follows:

[0039] 1) The freeze-dried powder of Lactobacillus plantarum X7021 prepared in Example 1 was taken out and thawed, inoculated into sterilized MRS medium at a volume ratio of 2%, and cultured at 37°C and 200rpm until entering the logarithmic growth phase Take it out to obtain the activated bacteria liquid.

[0040] 2) Inoculate the activated bacteria solution in step 1) into the sterilized soybean milk prepared in Example 2 according to the volume ratio of 2-6%, and ferment in a constant temperature incubator at 33-42°C for 6-12h, at 0-10°C Post-ripening under conditions for 2-48 hours to obtain functional soybean milk.

[0041] 3) Detect the pH value of the functional soybean milk at the end of fermentation.

[0042] It was observed that the prepared functional soybean milk curd was in good condition. ...

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PUM

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Abstract

The invention provides functional soybean milk, which is fermented by Lactobacillus plantarum X7021, and the preservation number of Lactobacillus plantarum X7021 is: CCTCC NO: M2015039. The functional soymilk of the present invention has good uric acid-lowering and blood-pressure-lowering effects and a good curdling effect; it not only has the drinking function of ordinary soymilk, but also has the probiotic and health-care function of Lactobacillus, and does not add any preservatives at the same time, and has better taste, has broad application prospects.

Description

technical field [0001] The invention belongs to the technical field of functional food, and in particular relates to a functional fermented soybean milk and its preparation method and application. Background technique [0002] With the improvement of people's living standards and changes in lifestyle, the prevalence of high blood pressure and high blood uric acid has increased significantly. In addition to traditional drug treatment, healthy eating habits can be used to better prevent and reduce the incidence of metabolic diseases. Therefore, more and more people start to eat healthy food such as: organic food, functional food and so on. Functional food refers to food with specific functions, which is suitable for consumption by specific groups of people, can regulate the function of the body, is not for the purpose of treatment, and does not cause any acute, subacute or chronic harm to the human body. [0003] Soymilk is popular among consumers because of its high protein...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12N1/20A23C20/02A23L11/50A23L11/65
CPCA23C20/005A23C20/025A23V2002/00A23V2400/11A23V2200/30
Inventor 谢静莉吴惠玲郎充周汉康周吉郭之桢沈张磊王旭阳魏东芝
Owner 上海汉康豆类食品有限公司
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