Fermented yellow serofluid beverage rich in aglycone isoflavones

A technology of yellow pulp water and isoflavones, which is applied in the field of yellow pulp water fermented beverages and its preparation, can solve the problems of low content of aglycon-type isoflavones and the proportion of aglycon-type isoflavones is not mentioned, so as to increase nutrients, The taste is delicate and mild, and the effect of improving bioavailability

Inactive Publication Date: 2018-12-18
OCEAN UNIV OF CHINA
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

CN 104621253A patent provides an active lactic acid beverage made by adding fresh milk, sweeteners, fermentation, supplemented with fruit juice and other additives, but the obtained soybean isoflavones are only 40ug / ml, and there is no mention of aglycone isoflavones There are also problems with other related patents showing that the content of aglycon-type isoflavones is low

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0035] A method for preparing a yellow syrup water beverage separately fermented by Lactobacillus rhamnosus, the steps are as follows:

[0036] After centrifuging the fresh yellow pulp water at 3500r / min for 15min, take the supernatant, use food-grade sodium carbonate to adjust the pH to 6.5, autoclave sterilization, sterilization temperature 115℃, time 15min, after sterilization, let it cool naturally to 35 At ℃, the activated Lactobacillus rhamnosus was inserted into yellow syrup water at an inoculum of 5%, the fermentation temperature was 37℃, and the fermentation was conducted for 24 hours.

[0037] According to the slurry ratio (w / v), add concentrated apple juice 6% (commercially available 6 times concentrated apple juice), sugar 5%, citric acid 0.15%, xanthan gum 0.1%, carboxymethyl Sodium base cellulose 0.2%.

[0038] The prepared beverage is homogenized, degassed and aseptically filled to prepare a yellow syrup active lactic acid beverage with a viable cell count of 7.3*10 8...

Embodiment 2

[0041] A method for preparing an apple juice-yellow syrup beverage separately fermented by Lactobacillus rhamnosus, the steps are as follows:

[0042] After centrifuging the fresh yellow pulp water for 15 minutes at 3500r / min, take the supernatant, add 15% reconstituted apple juice, use food-grade sodium carbonate to adjust the pH to 6.0, autoclave, sterilize at 95°C for 15 minutes, and sterilize Then it was allowed to cool naturally to 40°C, and the activated Lactobacillus rhamnosus was inserted into the yellow syrup water at an inoculum of 5%, and the fermentation temperature was 37°C, and the fermentation was conducted for 22 hours.

[0043] According to the slurry ratio (w / v), 6% white sugar, 0.1% citric acid, 0.1% xanthan gum, and 0.2% sodium carboxymethyl cellulose were added to the obtained fermented yellow syrup water.

[0044] The prepared beverage is homogenized, degassed and aseptically filled to prepare a yellow syrup active lactic acid beverage with a viable cell count o...

Embodiment 3

[0047] A method for preparing a yellow syrup water beverage fermented by Lactobacillus paracasei alone, the steps are as follows:

[0048] After centrifuging the fresh yellow pulp water at 3500r / min for 15min, take the supernatant, use food-grade sodium carbonate to adjust the pH to 6.0, autoclave sterilization, sterilization temperature 115℃, time 15min, after sterilization, let it cool naturally to 40 ℃, the activated Lactobacillus paracasei was inserted into the yellow slurry water at an inoculum of 5%, the fermentation temperature was 37°C, and the fermentation was conducted for 24 hours.

[0049] According to the slurry ratio (w / v), 6% concentrated apple juice, 5% white sugar, 0.15% citric acid, 0.1% xanthan gum, and 0.2% sodium carboxymethyl cellulose were added to the obtained fermented yellow syrup water.

[0050] The prepared beverage is homogenized, degassed and aseptically filled to prepare a yellow syrup active lactic acid beverage with a number of viable bacteria of 3.3*...

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PUM

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Abstract

The invention belongs to the field of food fermentation, and proposes a fermented yellow serofluid beverage rich in aglycone isoflavones. The beverage comprises a tofu yellow serofluid fermentation product, wherein the content of aglycone isoflavones in the fermented yellow serofluid beverage is 10-200 [mu]g*mL<-1>, and the aglycone isoflavones include daidzein and genistein. The invention also provides a preparation method of the fermented yellow serofluid beverage. The beneficial technical effects of the invention are as follows: probiotics with high isoflavone conversion efficiency are screened, and the glycoside isoflavones in the fermentation product are converted to the aglycon isoflavones to the greatest extent. The bioavailability of soy isoflavones in the yellow serofluid is improved, and flavoring agents and juice are added after the probiotic fermentation is completed so as not only to obtain the aglycone isoflavones to the greatest extent, but also to increase the rich nutrients in the juice. The fruit fragrance and the bean fragrance complement each other, and the beverage is mild and gentle in mouth fell and balanced and uniform in nutrients. The method provides a newmodel for developing functional beverages by using yellow serofluid.

Description

Technical field [0001] The invention belongs to the field of food fermentation, and specifically relates to a yellow syrup fermented beverage and a preparation method thereof. Background technique [0002] Yellow pulp water is a by-product formed during the production of tofu. It is rich in various nutrients, such as soy protein, soy oligosaccharides, soy isoflavones, and various minerals. It is very suitable for the growth of microorganisms. The soybean isoflavones contained therein have many physiological functions, such as anti-tumor, anti-oxidation, prevention of cardiovascular and cerebrovascular diseases, prevention of osteoporosis, and good effects on women with menopausal syndrome. Studies have shown that glycoside isoflavones can be converted into aglycon-type isoflavones with higher biological activity by β-glucosidase, and many microorganisms can produce β-glucosidase. At present, most of the comprehensive utilization of yellow syrup is the extraction and preparation ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/02A23L2/385A23L2/38A23L2/52A23L33/10A23L33/135A23L33/14
CPCA23L2/02A23L2/382A23L2/385A23L2/52A23L33/10A23L33/135A23L33/14A23V2002/00A23V2400/165A23V2400/321A23V2400/175A23V2400/169A23V2200/06A23V2200/15A23V2200/30A23V2250/032A23V2250/5086A23V2250/51088A23V2300/26A23V2250/5026A23V2250/762
Inventor 张莉朱妍
Owner OCEAN UNIV OF CHINA
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