Bacillus coagulans mixed strain fermentation bean food and preparation method thereof

A technology of Bacillus coagulans and fermented food, which is applied in the direction of food ingredients, the function of food ingredients, and food ingredients as taste improvers, etc. It can solve the problems of resistance to the promotion of natto, improve the intestinal micro-ecological environment, and promote gastrointestinal digestion , the effect of preventing cancer

Pending Publication Date: 2017-08-18
天津创源生物技术有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0008] Natto fermented by Bacillus natto has become a mature health food for modern people, but due to the smell of ammonia produced during the fermentation of Bacillus natto, there is great resistance to the promotion of natto in the Chinese market

Method used

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  • Bacillus coagulans mixed strain fermentation bean food and preparation method thereof
  • Bacillus coagulans mixed strain fermentation bean food and preparation method thereof
  • Bacillus coagulans mixed strain fermentation bean food and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0046] Embodiment 1 A kind of Bacillus coagulans mixed Bacillus natto liquid fermented bean beverage

[0047] (1) Determination of optimal inoculum volume

[0048] The selected bacillus natto, that is, Bacillus subtilis is Bacillus subtilis TK-1, and the preservation number is CGMCC No.4731.

[0049] The selected Bacillus coagulans is Bacillus coagulans (Bacillus coagulans) TQ33, and the preservation number is CGMCC No.5233.

[0050] 6 groups of selected bean combinations:

[0051] Combination 1: 100% soybeans; Combination 2: 100% black beans; Combination 3: 50% soybeans + 50% black beans; Combination 4: 40% soybeans + 60% mixed beans, wherein the mixed beans are mung beans, red beans, white kidney beans, Mixed equal parts of pinto beans, chickpeas and lentils; Combination 5: 40% black beans + 60% mixed beans, where the mixed beans are an equal mix of mung beans, red beans, white kidney beans, pinto beans, chickpeas and lentils ; Combination 6: 20% soybeans + 20% black bean...

Embodiment 2

[0109] Embodiment 2 A kind of Bacillus coagulans mixed Bacillus natto liquid fermented bean food

[0110] Bacillus subtilis subsp. subtilis was selected as Bacillus subtilis, and the CGMCC strain number was 1.2163.

[0111] The selected Bacillus coagulans is Bacillus coagulans, and the CGMCC strain number is 1.2407.

[0112] The activation medium is as follows: After mixing and washing soybeans and black beans, add 5g of soybeans to every 100mL of water to make a slurry and homogenize.

[0113] The fermentation medium is: 30% of soybeans, 30% of black beans, and 40% of other beans. After the beans are washed, 5g of beans are added to each 100mL of water for beating and homogenization. The homogenization temperature is 65°C and the pressure is 20.0MPa. Other beans are red beans, mung beans, white kidney beans, flower kidney beans, chickpeas and lentils mixed in equal amounts, and sterilized at 121°C for 20 minutes.

[0114] Bacillus coagulans and Bacillus natto started from g...

Embodiment 3

[0123] Embodiment 3 Bacillus coagulans mixed Bacillus natto solid-state fermentation bean food technology

[0124] (1) Optimal inoculum volume

[0125] The selected bacillus natto, that is, Bacillus subtilis is Bacillus subtilis TK-1, and the preservation number is CGMCC No.4731.

[0126] The selected Bacillus coagulans is Bacillus coagulans (Bacillus coagulans) TQ33, and the preservation number is CGMCC No.5233.

[0127] 6 combinations of selected beans: combination 1: 100% soybeans; combination 2: 100% black beans; combination 3: 50% soybeans + 50% black beans; combination 4: 40% soybeans + 60% mixed beans, of which mixed beans Combination 5: 40% black beans + 60% mixed beans, where mixed beans include mung beans, red beans, white kidney beans, flower kidney beans, chickpeas Mix equal parts of chickpeas and lentils; combination 6: 20% soybeans + 20% black beans + 60% mixed beans, where mixed beans include red beans, mung beans, white kidney beans, pinto beans, chickpeas an...

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Abstract

The invention belongs to the field of application of microbial fermentation, and relates to a bacillus coagulans and natto bacillus mixed liquid-state fermentation bean food, a bacillus coagulans and natto bacillus mixed solid-state fermentation bean food, a preparation method of the bacillus coagulans and natto bacillus mixed liquid-state fermentation bean food, and a preparation method of the bacillus coagulans and natto bacillus mixed solid-state fermentation bean food. At least one of soybeans and black beans, or a mixture of at least one of soybeans and black beans, and other beans, is used as a fermentation substrate, and mixed strain fermentation is conducted by using bacillus coagulans and natto bacillus, so that the fermentation bean foods are obtained. The obtained fermentation bean foods not only are better in mouth feel and nutrient components than foods made by single strain fermentation, in the propagation process of the bacillus coagulans, ammonia can be used as a nitrogen source, so that ammonia gas generated during a conventional natto production process is consumed, and the fermentation bean food is free from smelly ammoniacal odour of conventional natto and beany flavor of bean foods. The release amount of the ammonia gas is lower than 10mg/kg.

Description

[0001] Technical field: [0002] The invention belongs to the field of microbial fermentation application, and relates to a liquid and solid-state fermented bean food of bacillus coagulans mixed with bacillus natto and a preparation method thereof. [0003] Background technique: [0004] In recent decades, with the rapid development of science and technology in my country, the social outlook and people's living standards have been greatly improved. People have a clearer and clearer understanding of balanced and comprehensive intake of nutrition. The demand for food has long been far beyond the satisfaction of survival and In the category of taste buds, the concept of health care is deeply rooted in the hearts of the people, and has gradually become a trend and habit. As a high-protein food with a long history, soy products contain plant-based proteins that are more suitable for the Chinese intestines than animal-based proteins in meat and milk. They are good for absorption, mild...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C11/10A23L11/00A23L11/50A23L11/65
CPCA23C11/106A23V2002/00A23V2200/14A23V2200/16A23V2200/326A23V2200/32A23V2200/324A23V2200/306A23V2200/308
Inventor 王海宽路福平刘于小雪王伟
Owner 天津创源生物技术有限公司
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