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A kind of golden ear fungus and its application in preparing golden ear fermented soybean milk

A technology for fermenting soybean milk and golden ear fungus, applied in the fields of application, fungi, milk substitutes, etc., can solve the problems of new fermented milk beverages that have not been studied, and achieve high health care functions, stable quality, and the effect of increasing flavor

Active Publication Date: 2022-08-02
NANJING TECH UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Because golden ear is a kind of fungus, it also has the advantage of fermentable culture, but there is no research so far to use golden ear fungus as a fermentation strain to develop a new type of fermented milk beverage

Method used

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  • A kind of golden ear fungus and its application in preparing golden ear fermented soybean milk
  • A kind of golden ear fungus and its application in preparing golden ear fermented soybean milk
  • A kind of golden ear fungus and its application in preparing golden ear fermented soybean milk

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] Example 1: Preparation of golden ear fermented soybean milk

[0026] (1) Cultivation of seed solution

[0027] The golden ear bacteria preserved on the slant was inoculated into a seed tank containing a potato dextrose broth medium, stirred and ventilated at 26° C. and 200 rpm, and the ventilating intensity was controlled at 2.0 vvm, and cultivated for 4 days to make the OD of the culture solution. 600 The value reaches 1.3.

[0028] (2) Preparation of soybean milk

[0029] The preparation method of soybean milk is as follows: soak the washed soybeans in water of 3 to 5 times (g / mL) for 10-12 hours, filter to remove the water, refine the pulp with a pulper, and remove the bean dregs through a 200-mesh filter screen , the filtrate is soybean milk.

[0030] (3) Soymilk fermentation

[0031] The golden ear seed liquid in (1) is inoculated in the fermentation tank containing soybean milk by the inoculation amount of 5% (v / v), and 40g carbon source / L soybean milk is adde...

Embodiment 2

[0035] Example 2: Composition analysis of golden ear fermented soybean milk

[0036] 2.1 Sample

[0037] Control group: according to the soybean milk prepared in Example 1, the corresponding carbon sources and other substances were added to the soybean milk, and the rest of the post-treatment methods and conditions were the same as the experimental group except that the golden ear strain was not added for fermentation;

[0038] Experimental group: soybean fermented milk prepared according to Example 1.

[0039] 2.2 Analysis method of nutritional components of golden ear fermented soybean milk

[0040] (1) Moisture determination.

[0041] Carry out with reference to GB 5009.3-2016. Accurately weigh 10 g of golden ear fermented soybean milk stock solution, evaporate it to dryness in a boiling water bath, dry it in a drying oven at 105°C, take it out, and weigh it with an analytical balance after cooling to calculate the water content.

[0042] (2) Determination of ash conten...

Embodiment 3

[0067] Example 3: Flavor evaluation of golden ear fermented soybean milk

[0068] 3.1 Flavor evaluation method

[0069] (1) Evaluation of electronic tongue

[0070] First use 0.01mol·L -1 of sodium chloride aqueous solution and 0.01 mol L -1 The sodium glutamate aqueous solution was used to diagnose the sensor of the electronic tongue (model: ZX-43, manufacturer: INSENT), with 0.01mol·L -1 The hydrochloric acid pre-equilibrates the sensor first, and then starts to test the control group and experimental group products in Example 2 after the balance is passed. The collection time of the electronic tongue for each sample is 120 seconds, and every second will collect 1 Each sample needs to be collected 9 times, then needs to be cleaned for 30 seconds, and finally the average data of the last 3 times is taken as the result of this test.

[0071] (2) Sensory evaluation

[0072] The sensory score is an evaluation plan implemented with reference to the national industry standard...

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Abstract

The invention relates to the technical field of food fermentation, and discloses a golden ear fungus and its application in preparing golden ear fermented soybean milk; wherein, the aurantial fungus is named Tremella aurantialba by classification, and the strain is named NX ‑20, has been deposited in the General Microbiology Center of the China Microorganism Culture Collection Administration Committee, the preservation time is October 15, 2019, and the preservation number is CGMCC NO.18588. The invention breaks the limitation of single fermented soybean milk strain on the market, creatively uses golden ear as a fermentation strain, and provides a preparation method of health-care type golden ear fermented soybean milk with simple process, stable quality and easy large-scale production.

Description

technical field [0001] The invention relates to the technical field of food fermentation, in particular to a golden ear fungus and its application in the preparation of golden ear fermented soybean milk. Background technique [0002] Fermented milk is an acidic curd-like product fermented by milk and dairy products under the action of characteristic bacteria. Substances such as carbon dioxide, lactic acid and diacetyl make traditional fermented milk have a milky, sour taste and unique taste; rich in protein, fatty acids, vitamins, etc. Substances make fermented milk have higher nutritional value and health care function than fresh milk, but in terms of strains, the preparation of fermented milk has always been dominated by lactic acid bacteria, and there has been no new product development based on new strains for a long time. . [0003] Tremella aurantialba (Tremella aurantialba), belonging to the genus Tremella, is a fungus of the plant phylum, also known as yellow fungus...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12N1/14A23L11/50A23L11/65A23L33/00A23L31/00A23L27/30A23L27/20C12R1/645
CPCA23C11/106C12R2001/645C12N1/145
Inventor 雷鹏孙涛徐虹孙达锋李莎王瑞宗文亮续晓琪
Owner NANJING TECH UNIV
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