Preparation method of lipid-lowering compound probiotics fermented sour soybean milk

Abstract

The invention discloses a preparation method of lipid-lowering compound probiotics fermented sour soybean milk. The preparation method includes the steps of S1, selecting raw materials; S2, soaking the raw materials; S3, crushing the raw materials to prepare pulp; S4, inoculating bacterial colonies; S5, preparing the lipid-lowering compound probiotics fermented sour soybean milk. The preparationmethod has the advantages that due to the fact that soybeans are unpeeled, sufficient raw material utilization is achieved while the unpeeled soybeans have high anti-oxidation ability and more dietaryfibers and isoflavones; lactobacillus plantarum and Lactobacillus paracasei are used as the fermentation bacterial colonies, aerobic reproduction is performed during fermentation, anaerobic fermentation is performed, and accordingly lactobacillin and Lactobacillus paracasei bacillin are generated sufficiently, and product shelf life is prolonged while human immunity and digestive ability are increased; by using Design-Expert 8.0 software to perform response surface optimization design to detect flavor and using blood, liver and excrement indexes detected by animal experiments to perform lipidlowering detection, the taste and lipid-lowering effect of the fermented sour soybean milk are scientifically detected.

Description

technical field [0001] The invention relates to the field of probiotic fermentation, in particular to a method for preparing fermented yogurt with lipid-lowering compound probiotics. Background technique [0002] Hyperlipidemia is an important risk factor and determinant of atherosclerosis. Most cardiovascular disease-related deaths are caused by complications of atherosclerosis. Despite remarkable advances in the treatment of cardiovascular disease over the past 30 years, cardiovascular disease remains the leading cause of death in both men and women worldwide. [0003] Soy milk is nutrient-dense and contains high-quality soy protein as well as essential amino acids, dietary fiber, isoflavones, and minerals, which can provide a variety of health benefits, including the ability to lower blood cholesterol levels and reduce the risk of cardiovascular disease. In recent years, fermented yogurt products have become very popular in Japan, Europe and the United States, especiall...

AI Technical Summary

Problems solved by technology

In order to achieve the purpose of removing fishy smell, removing graininess, and improving eating comfort, fermented soy milk is usually produced using peeled soybeans as raw materials, but it is generally believed that this process will cause the loss of components such as soybean isoflavones and soybean dietary fiber. These components have been widely proven to have the effects of inhibiting tumors, improving human immunity, and enhancing gastrointestinal function.

[0004] At present, most soymilk fermentation is made by grinding soybeans after peeling into powder to make soymilk and then inoculating fermentation colonies to obtain fermented soymilk. Most of them use conventional fermentation bacteria such as Bifidobacterium and Lactobacillus, which have single nutritional components and cannot fully utilize raw materials.

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