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Preparation method of fermented vegetarian product

A technology of fermented products and products, which is applied in the field of preparation of probiotic fermented plant-based products, can solve the problems of long fermentation time, no production of probiotic metabolites, fast fermentation speed, etc.

Inactive Publication Date: 2018-11-16
BEIJING YIHECUN BIOTECH CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] At present, probiotics are generally added to fermented milk products to participate in fermentation, but because most probiotics ferment for a long time, while ordinary yogurt fermentation strains such as Streptococcus thermophilus and Lactobacillus bulgaricus ferment quickly, so the probiotics in dairy products fermented by mixed strains Bacteria basically did not participate in the fermentation, and the number of probiotics depends on the amount added at the time of inoculation, so there is no metabolite of probiotics that is beneficial to human health

Method used

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  • Preparation method of fermented vegetarian product

Examples

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preparation example Construction

[0023] According to an embodiment of the present invention, there is provided a method for preparing a fermented vegetarian product, the method comprising:

[0024] a) The pretreatment step of raw materials: the raw materials used are selected from beans, grains, nuts, vegetables, fruits or a combination thereof, wherein the preferred pretreatment is for beans or grains, the pretreatment is boiling 5-15 Minutes, then soak in boiling water for 20-40 minutes, and then peel; for nuts, the pretreatment is roasting at 125-130 degrees Celsius for 1.5-2.5 hours and then peeling; for vegetables or fruits, the pretreatment is cleaning And pick

[0025] b) a beating and filtering step, mixing the pretreated raw materials with water for beating treatment to obtain a mixed slurry, and filtering the mixed slurry to obtain a raw material mixed liquid;

[0026] c) The step of adding a carbon source, adding a carbon source to the raw material mixture, and stirring and dissolving at 50-60° C. for 20...

Embodiment

[0037] The pretreatment of raw materials can adopt methods well known in the art. For example, steps such as soaking, boiling, baking, peeling, etc. can be taken, and the pretreated raw materials are suitable for the subsequent beating and filtering steps.

[0038] Examples 1-10 and Comparative Examples 1-4 were implemented according to the steps of the following method, and the details are as follows:

[0039] After the raw materials are pretreated, they are mixed with water in a certain mass ratio to obtain a mixed slurry. The mixed slurry is coarsely filtered and filtered with 100 meshes to obtain a raw material mixture; a carbon source is added to the raw material mixture and kept at 60°C Stir for 20 minutes; heat the raw material mixture with carbon source to 65°C, homogenize at 16-20MPa, and then sterilize at 90-95°C for 20 minutes; cool the raw material mixture to 43°C, Inoculate the bacteria used for fermentation under conditions (the inoculum amount is 10 3 ~10 7 cfu / ml);...

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Abstract

The invention provides a preparation method of a fermented vegetarian product. The preparation method of the fermented vegetarian product comprises the following steps of adopting lactobacillus rhamnosus LGG (ATCC53103) as the only fermentation strain; and then, performing pretreatment on raw materials, carrying out beating so as to obtain pulp, carrying out filtration, adding carbon source, carrying out homogenization and sterilization, carrying out inoculating, carrying out fermentation, carrying out refrigerated post-fermentation and so on. According to the preparation method of the fermented vegetarian product, no liquid animal milk or milk powder is added; moreover, appropriate-temperature culturing is adopted, so that the prepared fermented vegetarian product has relatively high viable probiotic amount during the shelf life, and thus, acidity can be maintained basically stable. The prepared fermented vegetarian product has the characteristics of being unique in flavor, free of astringent taste, sour-sweet and tasty in flavor, fine and smooth in taste, moderate in viscosity and so on.

Description

Technical field [0001] The invention belongs to the field of using probiotics to ferment plant products, and specifically relates to a preparation method of probiotics fermented plant products. Background technique [0002] With the deepening of functional research on beans, grains, nuts, vegetables and fruits and the improvement of people's health awareness, these products will become the direction of public consumption. People with high blood pressure, high blood fat, and high blood sugar are more suitable to take vegetarian food as their main food source due to their health. In order to control their weight, obese patients adopt a vegetarian diet to better their health. [0003] Lactobacillus Rhamnosus (Lactobacillus Rhamnosus) (available from the American Culture Collection, strain number ATCC53103) is a typical probiotic. Its probiotic effects and safety have been widely recognized internationally. This probiotic is currently the most studied A probiotic strain with extensiv...

Claims

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Application Information

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IPC IPC(8): A23L33/00
CPCA23L33/00A23V2002/00A23V2400/175A23V2200/30A23V2250/61A23V2250/606A23V2250/608A23V2250/618A23V2250/626A23V2250/624A23V2250/616A23V2250/636A23V2250/602A23V2250/63A23V2250/634A23V2250/604
Inventor 凌海波凌梓刘海建邱颖
Owner BEIJING YIHECUN BIOTECH CO LTD
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