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Method for preparing gamma-aminobutyric-acid-enriched soybean food by adopting multi-strain combined fermentation

A combination fermentation technology of aminobutyric acid, applied in food science and other fields, can solve the problems of γ-aminobutyric acid, low GABA content, and single functional nutritional components that have not been seen in fermentation, and achieve good social value and market prospects , cheap raw materials, simple operation

Inactive Publication Date: 2019-05-03
JIANGHAN UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the GABA content in the γ-aminobutyric acid product prepared by this patent is low, the functional nutritional components are single, and the production cost is high
[0005] Although the above-mentioned documents have reported some methods for preparing γ-aminobutyric acid by microbial fermentation, it has not yet been seen that three probiotics, Bacillus subtilis ATCC 6051, Lactobacillus ATCC 11842 and Lactobacillus NRRLB-441, are used as fermentation strains to prepare γ-aminobutyric acid. GABA method reported

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028]Select soybeans with full bean grains and no pests, and soak them in the soaking solution at 30°C for 8 hours. The formula of the soaking solution is 10g / L of sodium glutamate, 5mM of calcium chloride, 0.1g / L of zinc chloride, and 0.1g of magnesium sulfate. / L; Pour off the soaking solution, freeze at -20°C for 24 hours; heat shock at 40°C for 24 hours. After the above three steps, the soybean pretreatment is completed. Then configure the fermentation auxiliary material, the fermentation auxiliary material is to include cowpea powder (No. 14 E cowpea selected by Hubei Province Bean (Vegetable) Plant Engineering Technology Research Center) 50g / L, neotame (purchased in Wuhan Huatian Biotechnology Co., Ltd. ) 0.01g / L, sodium glutamate (purchased from Sinopharm Chemical Reagent Co., Ltd.) 10g / L, calcium chloride (purchased from Sinopharm Chemical Reagent Co., Ltd.) 5mM, zinc chloride (purchased from Sinopharm Chemical Reagent Co., Ltd.) company) 0.1g / L aqueous solution; the...

Embodiment 2

[0030] Select soybeans with plump beans and no pests, and soak them in the soaking solution at 35°C for 12 hours. The formula of the soaking solution is 20g / L of sodium glutamate, 10mM of calcium chloride, 0.15g / L of zinc chloride, and 0.2g of magnesium sulfate. / L; Pour off the soaking solution, freeze at -30°C for 32 hours; heat shock at 45°C for 30 hours. After the above three steps, the soybean pretreatment is completed. Then configure the fermentation auxiliary material, the fermentation auxiliary material is 100g / L comprising cowpea powder (No. 14 E cowpea selected by the Hubei Provincial Bean (Vegetable) Plant Engineering Technology Research Center), neotame (purchased in Wuhan Huatian Biotechnology Co., Ltd. ) 0.1g / L, sodium glutamate (purchased from Sinopharm Chemical Reagent Co., Ltd.) 20g / L, calcium chloride (purchased from Sinopharm Chemical Reagent Co., Ltd.) 10mM, zinc chloride (purchased from Sinopharm Chemical Reagent Co., Ltd. company) 0.15g / L aqueous solutio...

Embodiment 3

[0032] Select soybeans with plump beans and no pests, and soak them in the soaking solution at 32°C for 10 hours. The formula of the soaking solution is 15g / L of sodium glutamate, 7mM of calcium chloride, 0.12g / L of zinc chloride, and 0.15g of magnesium sulfate. / L; Pour off the soaking solution, freeze at -25°C for 28 hours; heat shock at 42°C for 28 hours. After the above three steps, the soybean pretreatment is completed. Then configure the fermentation auxiliary material, the fermentation auxiliary material is 80g / L comprising cowpea powder (No. 14 E cowpea selected by the Hubei Provincial Bean (Vegetable) Plant Engineering Technology Research Center), neotame (purchased in Wuhan Huatian Biotechnology Co., Ltd. ) 0.05g / L, sodium glutamate (purchased from Sinopharm Chemical Reagent Co., Ltd.) 15g / L, calcium chloride (purchased from Sinopharm Chemical Reagent Co., Ltd.) 7mM, zinc chloride (purchased from Sinopharm Chemical Reagent Co., Ltd.) company) 0.12g / L aqueous solutio...

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Abstract

The invention discloses a method for preparing a gamma-aminobutyric-acid-enriched soybean food by adopting multi-strain combined fermentation, and belongs to the technical field of foods. The method for preparing the gamma-aminobutyric-acid-enriched soybean food by adopting multi-strain combined fermentation comprises the following steps: taking soybeans as a main raw material and cowpea powder asan auxiliary raw material; taking three kinds of probiotics, including bacillus subtilis ATCC 6051, lactic acid bacterium ATCC 11842 and lactic acid bacterium NRRL B 441, as fermentation strains; andthen, carrying out two-stage fermentation, which includes an aerobic stage and an anaerobic stage, so as to obtain the gamma-aminobutyric-acid-enriched soybean food. The gamma-aminobutyric-acid-enriched soybean food prepared by the method has a gamma-aminobutyric-acid content up to 29.5-35.6 mg / g, a total probiotic content up to 3x10<8> to 8x10<8> cfu / g and a total dietary fiber content up to 28-34%, wherein ratio of water-soluble dietary fiber among the total dietary fiber is up to 15-20%. The method for preparing the gamma-aminobutyric-acid-enriched soybean food by adopting multi-strain combined fermentation disclosed by the invention is low in raw material costs and easy to operate; and the prepared gamma-aminobutyric-acid-enriched soybean food is suitable for patients with diabetes mellitus to eat. Thus, value of industrial production, as well as high social values and good market prospects, are ensured.

Description

technical field [0001] The invention belongs to the technical field of preparing natural products by microbial fermentation, and in particular relates to a method for preparing soybean food rich in gamma-aminobutyric acid through joint fermentation of multiple strains. The fermentation strains of the present invention relate to Bacillus subtilis and lactic acid bacteria. Background technique [0002] Soybean products are a traditional specialty food in my country with a long history of consumption. Soy is also one of the most popular foods in Asian countries and is manufactured into a wide variety of products. Soybean is rich in a variety of functional ingredients, such as oligosaccharides, soybean peptides, isoflavones, dietary fiber and soybean phospholipids. These functional ingredients have physiological functions such as lowering blood pressure, lowering blood fat, preventing cancer, anti-aging and relieving diabetic complications. Cowpea powder contains protein that...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L11/00A23L33/00A23L11/50
Inventor 王红波胡思前谢新春王亚珍万伟雄宋春宇
Owner JIANGHAN UNIVERSITY
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