Acid pulp tofu rich in aglycone-type isoflavones and preparation method of acid pulp tofu

A technology of isoflavone and aglycone type, which is applied in the field of Physalis tofu rich in aglycon-type isoflavones and its preparation, can solve the problems of unstable quality of Physalis tofu, inability to adapt to industrial production, complex microbial flora, etc. Achieve enhanced bioavailability, light and sweet taste, rich bean aroma

Pending Publication Date: 2020-09-04
SOUTH CHINA AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

However, the production of Physalis tofu by natural fermentation is relatively extensive, the microbial flora is complex, and the end point of Physalis fermentation is mostly judged by manual experience. Hidden danger

Method used

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  • Acid pulp tofu rich in aglycone-type isoflavones and preparation method of acid pulp tofu
  • Acid pulp tofu rich in aglycone-type isoflavones and preparation method of acid pulp tofu

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preparation example Construction

[0030] A method for preparing aglycon-type isoflavone-rich Physalis bean curd is provided, comprising the following steps:

[0031] The step of preparing the Physalis coagulant: inoculating Lactobacillus casei and / or lactic acid bacteria into the yellow pulp water for fermentation to prepare the Physalis coagulant for later use;

[0032] The step of preparing Physalis tofu: adding the Physalis coagulant obtained in the step of preparing Physalis tofu to soybean milk to obtain Physalis tofu.

[0033] Due to adding Lactobacillus casei and / or lactic acid bacteria in yellow pulp water, under fermentation, Lactobacillus casei and / or lactic acid bacteria can produce a large amount of β-glucosidase, which can hydrolyze the glucoside structure of soybean isoflavone in yellow pulp water, and convert it into The aglycone form with higher biological activity can improve the bioavailability of soybean isoflavones and ensure that the physalis coagulant is rich in aglycon-type isoflavones. ...

Embodiment 1

[0052] Embodiment 1: A kind of preparation method of aglycon-type isoflavone-rich Physalis bean curd comprises the following steps:

[0053] (1) Preparation of fermentation medium: Weigh 20g of sucrose and 40g of whey powder, add 1000mL of yellow pulp water, mix well, and prepare the fermentation medium;

[0054] (2) Sterilization treatment: the fermentation medium was sterilized in a water bath at 70°C for 20 minutes;

[0055] (3) Inoculation: After cooling the sterilized fermentation medium to 35° C., insert the Lactobacillus casei bacterial suspension, and the inoculum size is 3%;

[0056] (4) Fermentation culture: the inoculated fermentation medium was fermented at 37° C. for 48 hours to obtain a coagulant for physalis, with a pH value of 3.58 and aglycone isoflavone content of 64.42 μg / mL, which was set aside;

[0057] (5) Soak the soybeans: wash the soybeans to remove impurities, soak the soybeans at room temperature for 13 hours with clear water three times the dry wei...

Embodiment 2

[0062] Embodiment 2: A kind of preparation method of aglycon-type isoflavone-rich Physalis bean curd comprises the following steps:

[0063] (1) Preparation of fermentation medium: Weigh 20g of sucrose and 20g of whey powder and add 1000mL of yellow pulp water, mix well to prepare fermentation medium;

[0064] (2) Sterilization treatment: the fermentation medium was sterilized in a water bath at 70°C for 20 minutes;

[0065] (3) Inoculation: cooling the sterilized fermentation medium to 35°C and inserting the suspension of Lactobacillus casei and Lactobacillus paracasei, the inoculation amount is 3%;

[0066] (4) Fermentation culture: the inoculated fermentation medium was fermented at 37° C. for 60 hours to obtain a physalis coagulant with a pH value of 3.55 and aglycone isoflavone content of 68.54 μg / mL.

[0067] (5) Soak the soybeans: wash the soybeans to remove impurities, soak the soybeans at room temperature for 13 hours with clear water three times the dry weight of th...

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Abstract

The invention relates to the technical field of food processing, in particular to an acid pulp tofu rich in aglycone-type isoflavones and a preparation method of the acid pulp tofu. The preparation method of the acid pulp tofu rich in aglycone-type isoflavones includes the following steps that an acid pulp coagulant is prepared, specifically, Lactobacillus casei and/or lactic acid bacteria are inoculated into yellow serofluid for fermentation to prepare the acid pulp coagulant; and the acid pulp tofu is prepared, specifically, the acid pulp coagulant obtained in the step of preparing the acidpulp tofu is added to soy milk to obtain the acid pulp tofu. Lactobacillus casei is utilized to ferment yellow serofluid to convert glucoside-type isoflavones in yellow serofluid into aglycone-type isoflavones in the largest extent to obtain the acid pulp coagulant rich in high-active aglycone-type isoflavones, the acid pulp coagulant is used for the production and processing of the acid pulp tofu, the acid pulp tofu rich in aglycone-type isoflavones can be prepared, and the nutritional value of tofu is improved.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a physalis bean curd rich in aglycon-type isoflavones and a preparation method thereof. Background technique [0002] Tofu occupies an important position in people's daily diet because of its own unique nutritional value and health care function. Commonly used tofu coagulants include gypsum, bittern, glucono delta lactone (GDL) and the like. In recent years, the yellow pulp water produced in the traditional tofu pressing process has been successfully used to produce Physalis tofu after being fermented by lactic acid bacteria. This type of tofu has the characteristics of good water retention, fine texture, rich bean flavor, no peculiar smell and low salt content. However, the production of Physalis tofu by natural fermentation is relatively extensive, the microbial flora is complex, and the end point of Physalis fermentation is mostly judged by manual experience. Hidden...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C20/02C12N1/20C12R1/245C12R1/25C12R1/225A23L11/45A23L11/50
CPCA23C20/025C12N1/20A23V2400/147A23V2400/165A23V2400/231A23V2400/413A23V2400/125A23V2400/175A23V2400/169
Inventor 方祥黄宝玲王洁廖振林钟青萍王丽
Owner SOUTH CHINA AGRI UNIV
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