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A kind of preparation method of mulberry soybean milk containing gamma-aminobutyric acid

A technology of aminobutyric acid and soybean milk, which is applied in the direction of bacteria and lactobacilli used in dairy products and food preparation, can solve the problems of low content and non-natural products, and achieve the effect of uniform texture, rich nutrition and delicate taste

Active Publication Date: 2020-04-14
THANKCOME BIOLOGICAL SCI & TECH CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Natural GABA exists in vegetables and fruits, but its content is very low. Adding artificially synthesized GABA directly to food is not a natural product, and its application is limited

Method used

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  • A kind of preparation method of mulberry soybean milk containing gamma-aminobutyric acid
  • A kind of preparation method of mulberry soybean milk containing gamma-aminobutyric acid

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] A preparation method of mulberry soybean milk containing gamma-aminobutyric acid, comprising the following steps:

[0028] S1. Raw material selection and pretreatment: Mix ultrafine mulberry leaf powder with water at a ratio of 1 g:20 mL, oscillate and extract in a constant temperature water bath shaker at 50°C at 100 rpm for 2 hours, centrifuge to obtain the supernatant as mulberry juice, and mix 12.5 1 g of soybean powder, 0.5 g of glucose and 0.025 g of glutamic acid were dissolved in 100 mL of mulberry juice and mixed, homogenized in a dispersing homogenizer at a speed of 300 rpm to obtain a natural fermentation broth, sterilized by high-pressure steam at 121 ° C for 20 minutes, and cooled at room temperature;

[0029] S2. In the sterilized natural fermented liquid, insert 5% bacterial liquid of Lactobacillus plantarum SG-5 to ferment, and the order of magnitude of the number of viable bacteria in said Lactobacillus plantarum SG-5 bacterial liquid reaches 10 6 cfu / m...

Embodiment 2

[0032] Adopt the same method as Example 1, but do not carry out homogeneous treatment.

Embodiment 3

[0034] A preparation method of mulberry soybean milk containing gamma-aminobutyric acid, comprising the following steps:

[0035] S1. Raw material selection and pretreatment: Mix ultrafine mulberry leaf powder with water at a ratio of 1 g: 40 mL, oscillate and extract in a constant temperature water bath shaker at 60°C at 100 rpm for 2 hours, centrifuge to get the supernatant as mulberry juice, and mix 12.5 1 g of soybean powder, 0.5 g of glucose and 0.025 g of glutamic acid were dissolved in 100 mL of mulberry juice and mixed, homogenized in a dispersing homogenizer at a speed of 500 rpm to obtain a natural fermentation broth, sterilized by high-pressure steam at 121 ° C for 20 min, and cooled at room temperature;

[0036] S2. In the sterilized natural fermented liquid, insert 2% bacterium liquid of Lactobacillus plantarum SG-5 to ferment, and the order of magnitude of viable bacteria in the bacterium liquid of said Lactobacillus plantarum SG-5 reaches 10 7 cfu / mL;

[0037] ...

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Abstract

The invention belongs to the technical field of food preparation, and discloses a method for preparing mulberry soybean milk containing γ-aminobutyric acid. , inoculation, fermentation and post-ripening processes, the fermented mulberry soybean milk has a high content of GABA, and has the effects of mulberry leaves to assist in lowering blood pressure, blood sugar, and lipids. Functional food; the mulberry soybean milk is rich in nutrition, uniform in texture, delicate in taste, has the effect of probiotics regulating the balance of gastrointestinal tract colonies, and has the flavor of mulberry leaf tea and yogurt, and the product of the present invention has passed the oral acute toxicity test of mice Certified as non-toxic grade.

Description

technical field [0001] The invention relates to the technical field of food preparation, in particular to a method for preparing mulberry milk containing gamma-aminobutyric acid. Background technique [0002] With the continuous improvement of social living standards and changes in dietary structure, people have higher and higher requirements for dairy products, not only requiring rich and diverse nutrition, but also requiring diversified tastes to suit the needs of different groups of people. Therefore, various novel dairy products continue to Research launched, favored by consumers. [0003] Mulberry leaves are the leaves of Moraceae plants, rich in flavonoids, alkaloids and polysaccharides and other physiologically active substances. It has the functions of lowering blood sugar, lowering blood fat, inhibiting thrombus formation, anti-oxidation, anti-bacteria, anti-virus, etc. It is a good Chinese medicinal material and health food. γ-aminobutyric acid (GABA for short) i...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23C11/10A23L11/50A23L11/65
CPCA23C11/106A23V2400/169
Inventor 陈芳艳何梦秀钟杨生林健荣
Owner THANKCOME BIOLOGICAL SCI & TECH CO LTD