Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Functional ginger juice and black bean yoghourt good in flavor and production method of functional ginger juice and black bean yoghourt good in flavor

A production method and functional technology, applied in the field of production technology of soybean yogurt, can solve the problems of insignificant function, poor flavor, affecting product application value and health care efficacy, etc., achieve strong antioxidant activity, and improve product texture. , enhance the effect of antioxidant function

Active Publication Date: 2018-09-07
SOUTH CHINA UNIV OF TECH
View PDF2 Cites 0 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, black soybean yogurt has the defects of poor fermentation, poor flavor and insignificant function, which greatly affects the application value and health care efficacy of the product

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Functional ginger juice and black bean yoghourt good in flavor and production method of functional ginger juice and black bean yoghourt good in flavor
  • Functional ginger juice and black bean yoghourt good in flavor and production method of functional ginger juice and black bean yoghourt good in flavor
  • Functional ginger juice and black bean yoghourt good in flavor and production method of functional ginger juice and black bean yoghourt good in flavor

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0051] Example 1 Screening, domestication, identification and sugar utilization test of bacterial strain ST3

[0052] (1) Inoculate XPL-1 (5 strains including Lactococcus lactis subsp.Cremoris, Lactococcus lactissubsp.Lactis, Leuconostoc mesenteorides subsp.cremoris, Lactococcus lactissubsp.lactis biovar diacetylactis, Streptococcus thermophilus) into soybean milk, activate at 42°C for 6h, and It is put into fresh sterilized soybean milk, fermented at 42°C for 12 hours, and repeated 3-4 times for domestication. Dilute the fermented soybean milk to 10 with sterile water -3 、10 -4 、10 -5 times, smeared on Elliker agar medium, cultured at 42°C for 48h, and picked a single colony. The purified strains were numbered, inoculated in soybean milk medium, cultured at 42°C for 12 hours, and the strains that curd quickly were selected. The domestication and screening steps were repeated, and finally a strain ST3 with strong milk-clotting ability in soybean milk was obtained.

[0053...

Embodiment 2

[0056] Example 2 Isolation and identification of bacterial strain L.casei No.1

[0057] (1) Lactobacillus casei No. 1 (Lactobacillus casei NO1) is isolated from Guangdong kimchi. The isolation and purification method is as follows: Take 1ml of kimchi supernatant, dilute and spread it on MRS agar medium, culture it upside down at 37°C overnight, pick Take a single colony on the plate to obtain strain No. 1.

[0058] (2) The 16s rDNA of NO1 was extracted with a DNA extraction kit and subjected to agarose gel electrophoresis, and then its 16S rDNA primers were designed for PCR amplification. The purified and recovered DNA fragments were sequenced, and the sequencing results are shown in the sequence table SEQ.ID.NO2. Then, the BLAST software was used to compare with the reported 16Sr DNA, and the comparison results showed that the similarity between the DNA sequence and Lactobacillus casei was close to 100%.

[0059] (3) The strain is preserved in the Guangdong Microbial Cultur...

Embodiment 3

[0060] Example 3 Streptococcus thermophilus ST3 combined with L.casei-01 fermented black soybean milk (comparative example)

[0061] (1) Take 100g of black beans that have been selected and removed, add 400mL of tap water, and add 2g of NaHCO 3 Soak at room temperature for 14 hours. Mix the soaked black soybeans with 800mL deionized water, grind them with hot water at 85°C, and pass through a 180-mesh sieve to obtain pure black soybean milk. Measure 600ml of black soybean milk, add 80U / g protein bromelain, and keep warm at 45°C for 5 minutes. Then boil it, add 30g of sucrose and 6g of glucose, and fully dissolve.

[0062] (2) The black soybean milk prepared above was subjected to normal homogenization treatment, and 400 mL was measured and placed in a 500 mL Erlenmeyer flask, and steamed at 100° C. for 15 min. Sampling and analysis of its volatile components.

[0063] (3) Measure 12ml of Streptococcus thermophilus ST3 seed culture solution and 12ml of L.casei-01 seed cultur...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention discloses functional ginger juice and black bean yoghourt good in flavor and a production method of the functional ginger juice and black bean yoghourt good in flavor. The method comprises the following steps of adding water to black beans, then adding NaHCO3, and performing soaking at room temperature; pulping the soaked black beans with hot water, and then performing screening; performing high-temperature enzyme deactivation on freshly-extracted ginger juice; uniformly mixing black bean milk with the ginger juice, adding protease, and performing enzyme deactivation; adding canesugar, and performing sufficient dissolving; performing ordinary homogenizing treatment or high-pressure micro jet homogenizing treatment on ginger juice black bean milk; and treating the treated ginger juice black bean milk at the temperature of 70-121 DEG C for 1-30min, performing cooling, performing inoculation with an activated fermenting agent, then performing culturing at 37-45 DEG C for 5-7h, and then performing placing for cold storage so as to obtain the ginger juice and black bean yoghourt. The ginger juice and black bean yoghourt produced by the method disclosed by the invention combines the nutrient value of the fresh ginger and the nutrient value of the black beans, the mouth feel of soybean yoghourt is enriched, special health-care efficacy of the soybean yoghourt is furthergiven, and the deep processing value of the fresh ginger and the black beans is effectively increased.

Description

technical field [0001] The invention relates to the technical field of soybean yoghurt production technology, in particular to a ginger juice black bean yoghurt with good flavor and remarkable antioxidant function and a production method thereof. Background technique [0002] Soy yogurt is a yogurt-like product with unique flavor and rich nutrition formed by grinding soybeans into soybean milk and fermenting with lactic acid bacteria. Soybeans are rich in protein, unsaturated fatty acids, and phytochemicals such as soybean isoflavones and saponins, among which black beans are also rich in anthocyanins. Traditional Chinese medicine in my country believes that black beans have the effects of nourishing yin and diuresis, removing fire and promoting blood circulation, reducing swelling and detoxification, blackening hair, beautifying and anti-aging, and have certain curative effects on diabetes, anemia and gynecological diseases. After the fermentation of lactic acid bacteria, ...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
IPC IPC(8): A23C9/13A23C9/123
CPCA23C9/1234A23C9/1238A23C9/1307A23C9/1315A23V2400/125A23V2400/249
Inventor 李理谈文诗费永涛薛翰郑茵
Owner SOUTH CHINA UNIV OF TECH
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com