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Lactobacillus plantarum strain, soymilk produced based on fermentation of lactobacillus plantarum strain and production method of soymilk

A Lactobacillus plantarum, soybean milk technology, applied in microorganism-based methods, biochemical equipment and methods, bacteria and other directions, can solve the problems of poor viscosity and fluidity, long fermentation cycle of soybean milk, weak yogurt aroma, etc. The taste is delicate, sweet and sour, and the fermentation period is short.

Active Publication Date: 2019-03-26
BEIJING UNIV OF AGRI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] In the prior art, there are many types of probiotics used in the fermentation of soy milk, but the soy milk fermented by probiotics often has a long fermentation cycle, poor sweetness and sourness, uneven texture, poor viscosity and fluidity, and yogurt aroma is relatively low. Light, leading to poor taste problems

Method used

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  • Lactobacillus plantarum strain, soymilk produced based on fermentation of lactobacillus plantarum strain and production method of soymilk
  • Lactobacillus plantarum strain, soymilk produced based on fermentation of lactobacillus plantarum strain and production method of soymilk
  • Lactobacillus plantarum strain, soymilk produced based on fermentation of lactobacillus plantarum strain and production method of soymilk

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preparation example Construction

[0029] In the present invention, the preparation method of the fermentation broth of the Lactobacillus plantarum strain V02 preferably includes the following steps: inoculate the Lactobacillus plantarum strain V02 into pure soybean milk according to the inoculation amount of 2% to 5%, and ferment it at 37°C to Coagulate but no whey is separated out to obtain the fermentation broth of Lactobacillus plantarum strain V02. The fermentation time is preferably 8h-12h, more preferably 9-11h, most preferably 10h. The pure soybean milk is composed of 10%-15% soybean powder, 2%-6% additive and 79%-88% pure water, mixed and sterilized at 115°C for 10 minutes for use. The number of live bacteria in the fermented liquid of the Lactobacillus plantarum strain V02 is preferably 4.0~7.0×10 8CFU / g, more preferably 6.0×10 8 CFU / g. The additive is a sweetener or xylitol. The sweetener includes one or more of white granulated sugar, sucrose, glucose and malt syrup. When adding sweeteners to p...

Embodiment 1

[0038] Screening method for Lactobacillus plantarum strains

[0039] (1) Six strains of Lactobacillus plantarum (respectively strains V02, V16, V21, V41, V53 and V66) derived from fermented vegetables were used in fermented soybean milk experiment, the specific method is as follows:

[0040] Plantarum Lactobacillus strain V02 was inoculated into pure soybean milk (by mass concentration 10% ~ 15% soybean powder, mass concentration 2% ~ 6 additives (xylitol or white granulated sugar) and mass concentration 79% according to the inoculation amount 2% ~ 5%. ~88% pure water, mixed and sterilized at 115°C for 10 minutes) and fermented at 37°C until coagulated but no whey was precipitated to obtain the fermentation broth of Lactobacillus plantarum strain V02. Add the fermented liquid of Lactobacillus plantarum strain V02 prepared by fermentation into sterilized soybean flour, and solidify the fermentation value at 37° C. to obtain sour soybean milk.

[0041] (2) Determination of coag...

Embodiment 2

[0050] Activation, expanded culture and fermented soybean milk of Lactobacillus plantarum V02 strain

[0051] (1) After transfer and activation of Lactobacillus plantarum V02 preserved in glycerol at -80°C, expand culture on sterilized MRS medium and ferment in a sterilized 100ml conical flask of pure soybean milk, the number of viable bacteria obtained is (4.0~7.0)× 10 8 CFU / g, fermented milk with a pH value of 4.0-4.5.

[0052] (2) Detection of the number of live bacteria and pH value of Lactobacillus plantarum V02

[0053] Weigh 25g fermented milk and put it into 225mL sterilized physiological saline, process it with a slap-type homogenizer at a speed of 8000-10000r / min for 1min, shake it fully, and make 10 -1 The uniform dilution solution; then make 10-fold incremental dilution to 10 with 9mL sterile saline -8 ; take 10 -6 ~10 -8 Place 1mL of each dilution solution in a sterile plate, pour about 15mL of sterilized MRS medium that has been melted and cooled to 44°C, an...

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Abstract

The invention provides a lactobacillus plantarum strain, soymilk produced based on fermentation of the lactobacillus plantarum strain and a production method of the soymilk, and belongs to the technical field of soymilk production. The preservation number of the Lactobacillus plantarum strain V02 used for soymilk fermentation is CGMCC No.16727. The period of fermentation adopting the lactobacillusplantarum strain V02 is short, the fermented soymilk not only has the good coagulation characteristic, but also has the high sensory evaluation score. Meanwhile, sour soymilk made from wet soybeans is suitable for people who like the taste of soybean products, adopts bean flour as a raw material, is subjected to fishy smell elimination and homogenization treatment and is suitable for people who do not like the beany flavor, meanwhile, sugar-free soymilk is further provided and is suitable for people who are allergic to milk and diabetics, main nutritional components of the three kinds of soymilk all include plant proteins, soybean phospholipid and mineral substances such as calcium, phosphorus, iron and zinc, and the three kinds of soymilk have the effects of improving nerve functions, moistening intestines, relieving constipation, preventing and treating diabetes, increasing brain functions, building the body and the like.

Description

technical field [0001] The invention belongs to the technical field of soybean milk production, and specifically relates to a strain of Lactobacillus plantarum, soybean milk fermented and produced based on the strain, and a production method thereof. Background technique [0002] Soy milk has high nutritional value. Compared with milk, it contains functional ingredients such as phospholipids and isoflavones, but does not contain lactose and cholesterol. It is especially suitable for infants who are allergic to milk and adults who lack lactase in their bodies. Unlock potential milk substitutes. Fermented soymilk is a fermented soy product similar to yogurt obtained by fermenting soymilk with or without a fermentation accelerator (milk or sugars available to lactic acid bacteria). Soy milk not only has no loss of nutrients, but also the content of amino acids will increase after the action of probiotics, which can give soy milk a sour flavor in taste; the protease produced by...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12N1/20A23C11/10C12R1/25A23L11/50A23L11/65
CPCA23C11/106C12R2001/25C12N1/205
Inventor 高秀芝易欣欣康建依陈孟刘一倩高逸刘慧谢远红
Owner BEIJING UNIV OF AGRI
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