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Method for manufacturing lactobacillus fermented soybean rich in gamma-aminobutyric acid

A technology of aminobutyric acid and a production method, which is applied in the direction of lactobacillus, bacteria used in food preparation, food science, etc., can solve the problems of less production and promotion of health-care fermented soy sauce, less flavor, and low salt content in products, and achieve Improve the activity of koji protease, better quality and flavor, and simple preparation process

Inactive Publication Date: 2016-12-07
ZHEJIANG UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] Compared with the traditional process, the above-mentioned process has less bacterial pollution, short fermentation cycle, low salt content of the product, and stable nattokinase; and the one-time fermentation produces soy sauce and fermented soy sauce, which are not only rich in nutrition, but also various in variety, suitable for large-scale fermentation production; but the single flavor is not as good as traditional fermented tempeh
[0008] In addition, most of the fermented soybeans currently promoted by industrial production can only meet the conventional taste requirements of consumers, and the production and promotion of health-care fermented soybeans are less; among them, gamma-aminobutyric acid (GABA), as a health factor in today's food, has the effect of lowering blood pressure. , anti-arrhythmia, regulating hormone secretion, etc.; with the continuous improvement of living standards, people pay more and more attention to health-care foods, especially some foods that can be eaten by the "three high" crowd are very popular

Method used

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  • Method for manufacturing lactobacillus fermented soybean rich in gamma-aminobutyric acid
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  • Method for manufacturing lactobacillus fermented soybean rich in gamma-aminobutyric acid

Examples

Experimental program
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Effect test

preparation example Construction

[0047] (1) Sample preparation: Weigh about 5g of sample, put it into a 200mL beaker, add 50mL of distilled water, break it up evenly with a homogenizer, transfer it to a centrifuge tube, and centrifuge it at 3500r / min for 15min. Transfer the solution into a 100mL volumetric flask, add 10mL of distilled water to the centrifuge tube sedimentation, centrifuge again, pour the supernatant into the volumetric flask, repeat this operation 3 times, and finally dilute to 100mL with distilled water, and mix well.

[0048] (2) Determination of samples: draw 10mL of sample solution into a 200mL beaker, add 60mL of distilled water, start the magnetic stirrer, titrate the pH of the acidity meter to 8.2 with 0.05mol / L NaOH solution, add 10mL of formaldehyde solution to mix, and then use 0.05 The mol / L NaOH is titrated to 9.2, and the NaOH volume V consumed from pH 8.2 to 9.2 is recorded 1 ;Blank experiment only needs to change the sample into 10mL distilled water, write down the consumed NaO...

Embodiment 1

[0071] Taking protease activity as an index, factors such as bacteria powder ratio, inoculation amount, koji-making temperature, relative humidity and koji-making time were evaluated.

[0072] 1. Proportion of bacterial powder: select 100g of plump raw soybeans, wash them with clean water, then add 300mL, soak in water at 30°C for 4 hours, drain, add 1g of bacterial powder (inoculation amount 1.0%, w / w), The ratio of Aspergillus oryzae and bacteria powder was set to 5:0, 4:1, 3:2, 2:3. Under the conditions of temperature 30°C and relative humidity 75%, protease activity was measured after koji making for 60 hours.

[0073] Depend on figure 1 It can be seen that when the ratio of Aspergillus oryzae and Aspergillus niger powder is 4:1, the protease activity produced by koji making is the highest.

[0074] 2. Inoculum amount: select 100g of plump raw soybeans, wash them with clean water, then add 300mL, soak in water at 30°C for 4 hours, drain, and add fungal powder, wherein the...

Embodiment 2

[0083] Through the research of Example 1, the best koji-making process of fermented soybeans was obtained.

[0084] Specific steps are as follows:

[0085](1) Take 1 kg of plump soybean granules, wash them with clean water until they are clean, add 3L of 30°C warm water to soak for 4 hours, drain the water, put them in a 121°C high-pressure cooking pot for 20 minutes, cool to room temperature, and obtain cooked soybeans particles;

[0086] (2) Add 15g of mixed bacteria powder to the cooked soybean granules, wherein the mass ratio of Aspergillus oryzae and Aspergillus niger powder is 4:1, mix well, put it into an incubator to make koji for 48h, and the temperature is 30°C. The relative humidity is 75%;

[0087] (3) After the koji making is completed, add salt and sterile water, and inoculate 1 mL containing 10 7 cfu / mL Lactobacillus plantarum (Lactobacillus plantarum) CGMCC NO.3782 bacterial liquid, add 50g salt and 500mL sterile water, adjust the temperature to 37°C, adjust...

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Abstract

The invention discloses a method for manufacturing lactobacillus fermented soybean rich in gamma-aminobutyric acid. The method includes: sequentially subjecting soybeans to cleaning, soaking, draining and steaming, and performing bacterial powder inoculation for starter propagation and fermentation to obtain fermented soybean, wherein before starter propagation, mixed bacterial powder of aspergillus oryzae and aspergillus niger is adopted for inoculation in a mass weight of 1.5-4:1, and after starter propagation, lactobacillus plantarum containing bacteria liquor is adopted for inoculation prior to fermentation. By adoption of the mixed bacterial powder of aspergillus oryzae and aspergillus niger for starter propagation, adoption of the lactobacillus plantarum containing bacteria liquor for fermentation, and coordination of appropriate starter propagation and fermentation processes, protease activity of finished starter, content of amino nitrogen generated in fermentation and content of gamma-aminobutyric acid are increased remarkably, and finished products of fermented soybean are healthier and greater in quality and flavor. In addition, the preparation process is simple, a fermentation period is greatly shortened, and production cost is reduced.

Description

technical field [0001] The invention relates to the technical field of fungal fermentation, in particular to a method for preparing lactic acid bacteria fermented soybeans rich in gamma-aminobutyric acid. Background technique [0002] Douchi is a traditional fermented soy product in my country. It is deeply loved by consumers due to its rich nutrition and unique flavor; especially in the south, it can be used as a dish and widely eaten as a condiment. Due to the microbial fermentation during the preparation of Douchi, Douchi not only contains rich protein, fat, carbohydrates, vitamins and minerals, but also forms rich polypeptides, amino acids, oligosaccharides, monosaccharides and other substances in Douchi. , making tempeh easier to be absorbed by the body and promoting digestion, it is suitable for people with gastrointestinal absorption disorders, the elderly with decreased digestion ability and children with indigestion. [0003] Due to regional differences, the microo...

Claims

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Application Information

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IPC IPC(8): A23L11/00A23L33/00A23L11/50
CPCA23V2400/11
Inventor 何国庆陈浩刘同杰袁磊
Owner ZHEJIANG UNIV
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