Functional ginger black soybean yoghurt with good flavor and production method thereof

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

Active Publication Date: 2020-07-28
SOUTH CHINA UNIV OF TECH
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  • 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

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  • Functional ginger black soybean yoghurt with good flavor and production method thereof
  • Functional ginger black soybean yoghurt with good flavor and production method thereof
  • Functional ginger black soybean yoghurt with good flavor and production method thereof

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...

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Abstract

The invention discloses a functional ginger juice black bean yoghurt with good flavor and a production method thereof; in the method, adding water to the black bean and then adding NaHCO 3 , soaked at room temperature; the soaked black beans were beaten with hot water, and then sieved; the freshly squeezed ginger juice was inactivated at high temperature; the black soybean milk was mixed with ginger juice, and protease was added to inactivate the enzyme; sucrose was added to fully dissolve; the obtained Ginger black soybean milk is processed by ordinary homogenization or high-pressure micro-jet homogenization; after treatment, the ginger black soybean milk is processed at a temperature of 70-121°C for 1-30min, after cooling, it is inserted into the activated starter, and then heated at 37-45 Cultivate at ℃ for 5-7h, and then put it in refrigeration to obtain ginger juice black soybean yoghurt; the ginger juice black soybean yoghurt produced in the present invention combines the nutritional value of ginger and black beans, not only enriches the taste of soybean yoghurt, but also gives soybean yoghurt a special Health benefits, effectively improving the deep processing value of ginger and black beans.

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

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Application Information

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Patent Type & Authority Patents(China)
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
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