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Bean yoghourt suitability strain, microbial agent and application thereof

A milk adaptability and microbial agent technology, applied in the field of microorganisms, can solve the problem of limited amount of soybean isoflavone aglycone

Active Publication Date: 2019-08-16
SOUTH CHINA AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Soybean isoflavone glucoside can be hydrolyzed into soybean isoflavone aglycon by β-glucosidase secreted by some intestinal microorganisms, but the composition of intestinal flora varies from person to person, so the human body synthesizes and secretes β-glucosidase and Conversion of soy isoflavones varies and the amount ultimately converted to soy isoflavone aglycones is limited

Method used

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  • Bean yoghourt suitability strain, microbial agent and application thereof
  • Bean yoghourt suitability strain, microbial agent and application thereof
  • Bean yoghourt suitability strain, microbial agent and application thereof

Examples

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Effect test

Embodiment 1

[0093] This example provides a kind of soy yoghurt adaptable bacterial preparation, said bacterial preparation includes four strains of Lactococcus lactis SCB0469, Lactobacillus rhamnosus SCB0119, Streptococcus thermophilus and Lactobacillus helveticus SCB0641, counted by the number of viable bacteria , the ratio of Lactococcus lactis SCB0469, Lactobacillus rhamnosus SCB0119, Streptococcus thermophilus and Lactobacillus helveticus SCB0641 was 2.0×10 9 : 4.0×10 9 : 2.5×10 8 : 8.0×10 9 .

[0094] The four strains were mixed in proportion to obtain the suitable bacterial agent for soybean yoghurt.

[0095] Adopting the bacterial agent of the present embodiment to prepare soybean yoghurt comprises the following steps:

[0096] (1) Take 2kg of milk powder, 9kg of pure soybean powder and 6kg of sucrose, add 100kg of drinking water, stir well to obtain mixed soybean milk after the materials are completely dissolved; pasteurize the mixed soybean milk at a temperature of 90 ℃, the...

Embodiment 2

[0100] This example provides a kind of soy yoghurt adaptable bacterial preparation, said bacterial preparation includes Lactococcus lactis SCB0469, Streptococcus thermophilus and Lactobacillus helveticus SCB0641 three kinds of bacterial strains, in terms of viable bacteria count, Lactococcus lactis SCB0469, Lactococcus lactis SCB0469, The ratio of Streptococcus thermius and Lactobacillus helveticus SCB0641 was 1.2×10 7 : 3.0×10 6 : 1.8×10 7 .

[0101] The three strains were mixed in proportion to obtain the suitable bacterial agent for soybean yoghurt.

[0102] Adopting the bacterial agent of the present embodiment to prepare soybean yoghurt comprises the following steps:

[0103] (1) Take 3kg of milk powder, 8kg of pure soybean powder and 6kg of sucrose, add 100kg of drinking water, stir well to obtain mixed soymilk after the materials are completely dissolved; pasteurize the mixed soymilk, and the sterilization temperature is 90 ℃, the sterilization time is 20min;

[01...

Embodiment 3

[0107] This embodiment provides a kind of soy yoghurt adaptability bacterial preparation, described bacterial preparation comprises Lactobacillus rhamnosus SCB0119, Lactococcus lactis SCB0469, three bacterial strains of Streptococcus thermophilus, counted by the number of viable bacteria, rhamnose milk The ratio of Bacillus SCB0119, Lactococcus lactis SCB0469 and Streptococcus thermophilus is 6.0×10 9 : 3.5×10 9 : 2.0×10 8 .

[0108] The three strains were mixed in proportion to obtain the suitable bacterial agent for soybean yoghurt.

[0109] Adopting the bacterial agent of the present embodiment to prepare soybean yoghurt comprises the following steps:

[0110] (1) Get 7kg of milk powder, 58kg of fresh soymilk and 2kg of sucrose, add 42kg of drinking water, stir evenly to obtain mixed soymilk after the materials are completely dissolved; pasteurize the mixed soymilk at 90°C, The sterilization time is 20min;

[0111] (2) Cool the sterilized mixed soybean milk to 30-40°C,...

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Abstract

The invention relates to the technical field of microorganisms, in particular to a bean yogurt suitability strain, a microbial agent and an application thereof. The bean yogurt suitability strain is selected from any one or more of the following strains: 1) Lactobacillus rhamnosus SCB0119 with a preservation number of CGMCC17618; 2) Lactococcus lactis SCB0469 with the preservation accession numberof CGMCC17619; 3) Lactobacillus helveticus SCB0641 with the preservation number of CGMCC17620; all the three strains are preserved in the China Collection of Microorganisms and Cultures, and the preservation time is April 24, 2019. The above-mentioned microbial agent can obtain the microbial agent by reasonable compatibility, and the mixed soymilk is fermented to obtain the bean yoghurt with goodcurdled milk effect and good flavor, soy isoflavone can be subjected to biotransformation, and the content of free soybean isoflavone aglycones can be increased.

Description

technical field [0001] The invention relates to the technical field of microorganisms, in particular to a soybean yoghurt adaptable strain, bacterial agent and application thereof. Background technique [0002] Traditional yogurt is a kind of animal fermented food obtained by using fresh milk or reconstituted milk as raw material, after preparation, homogenization, sterilization, cooling, inoculation of starter and other technological processes and microbial fermentation. Soy yoghurt is a kind of vegetable ( or both animal) fermented food. [0003] After adding fresh milk or reconstituted milk in the production of soy yogurt, compared with traditional yogurt, it combines the advantages of milk and soybeans while making up for the shortcomings of both, such as protein types, amino acid composition, fat types, and vitamin types. More comprehensive, rich, and more balanced nutrition. The addition of milk makes up for the shortcomings of poor curdling ability, strong bean fla...

Claims

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Application Information

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IPC IPC(8): C12N1/20A23C11/06C12R1/46C12R1/225C12R1/25C12R1/245
CPCC12N1/20A23C11/06A23V2400/147A23V2400/157A23V2400/165A23V2400/125A23V2400/175A23V2400/249A23V2400/169
Inventor 方祥余建英郑勇王洁廖振林
Owner SOUTH CHINA AGRI UNIV
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