Lactic acid bacteria agent for fermenting soybean protein, preparation method, fermentation method, fermentation product with muscle-enhancing function

A technology for soybean protein and hydrolyzed soybean protein, which is applied in the field of deep food processing, can solve the problems of poor flavor and taste of soybean protein, restrict the wide application of soybean protein, etc., so as to be beneficial to human body absorption, improve edibility and nutritional value, and improve taste Effect

Active Publication Date: 2021-10-01
CHINA NAT RES INST OF FOOD & FERMENTATION IND CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

However, the macromolecular protein in soybean protein cannot be directly absorbed by the human body, and at the same time, the wide application of soybean protein is largely limited due to the poor flavor and taste of soybean protein itself.

Method used

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  • Lactic acid bacteria agent for fermenting soybean protein, preparation method, fermentation method, fermentation product with muscle-enhancing function
  • Lactic acid bacteria agent for fermenting soybean protein, preparation method, fermentation method, fermentation product with muscle-enhancing function
  • Lactic acid bacteria agent for fermenting soybean protein, preparation method, fermentation method, fermentation product with muscle-enhancing function

Examples

Experimental program
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Effect test

Embodiment 1

[0065] Step 1. Mix soybean protein (Xi'an Haotian Bioengineering Co., Ltd., protein (dry basis) ≥ 90.0g / 100g) and water at a mass ratio of 1:5, add 1.5‰ of papain, and heat at 50°C Under enzymatic hydrolysis for 1 hour, hydrolyzed soybean protein was obtained;

[0066] Weigh 20g of hydrolyzed soybean protein, 10g of sucrose, 1.5g of magnesium sulfate, 2g of dipotassium hydrogen phosphate, 7.5g of sodium acetate, and 10g of calcium carbonate, and prepare 1L of liquid medium;

[0067] Step 2. Inoculate Lactobacillus plantarum, Pediococcus pentosaceae, Lactobacillus paracasei and Lactobacillus fermentum into the above-mentioned liquid medium respectively, and ferment at 37°C for 18 hours. After the fermentation, the mass ratio of viable bacteria is 1.0:1.0 :1.5:0.5 to collect bacteria;

[0068] Step 3. Weigh 5g of bacteria and 10g of protective agent, mix evenly, and vacuum freeze-dry to obtain lactic acid bacteria agent, wherein, the protective agent includes 5% skimmed milk po...

Embodiment 2

[0072] The preparation method of the lactic acid bacteria inoculum provided by the present embodiment comprises the steps:

[0073] Step 1. Mix soybean protein (Henan Kunhua Biological Company, protein (dry basis) ≥ 88.0g / 100g) and water according to the mass ratio of 1:6, add 1.0‰ of neutral protease, 52 ℃ Under enzymatic hydrolysis for 1 hour, hydrolyzed soybean protein was obtained;

[0074] Weigh 20g of hydrolyzed soybean protein, 10g of sucrose, 1.5g of magnesium sulfate, 2g of dipotassium hydrogen phosphate, 7.5g of sodium acetate, and 10g of calcium carbonate, and prepare 1L of liquid medium;

[0075] Step 2. Inoculate Lactobacillus helveticus and Lactobacillus salivarius into the above-mentioned liquid medium respectively, ferment at 37°C for 20 hours, and collect the bacterial cells according to the mass ratio of the number of viable bacteria at 1.0:1.5 after fermentation;

[0076] Step 3. Weigh 5g of bacteria and 10g of protective agent, mix evenly, and vacuum freez...

Embodiment 3

[0080] The preparation method of the lactic acid bacteria inoculum provided by the present embodiment comprises the steps:

[0081] Step 1. Mix soybean protein (Shandong Jinluo Enterprise Group Corporation, protein (dry basis) ≥ 85.0g / 100g) and water according to the mass ratio of 1:4, add 1.5‰ of acid protease, 53 ℃ Under enzymatic hydrolysis for 1 hour, hydrolyzed soybean protein was obtained;

[0082] Weigh 20g of hydrolyzed soybean protein, 10g of sucrose, 1.5g of magnesium sulfate, 2g of dipotassium hydrogen phosphate, 7.5g of sodium acetate, and 10g of calcium carbonate, and prepare 1L of liquid medium;

[0083] Step 2. Inoculate Lactobacillus plantarum, Lactobacillus helveticus and Pediococcus pentosacea into the above liquid medium respectively, ferment at 37°C for 18 hours, and collect the cells according to the mass ratio of the number of viable bacteria at 1.0:1.5:0.5 after fermentation ;

[0084] Step 3. Weigh 5g of bacteria and 10g of protective agent, mix evenl...

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Abstract

The invention provides a lactic acid bacteria agent for fermenting soybean protein, a preparation method, a fermentation method, and a fermentation product with a muscle-enhancing function. The first aspect of the present invention provides a preparation method of a lactic acid bacteria bacterial agent for fermenting soybean protein, by selecting at least two strains of six lactic acid bacteria and carrying out pre-fermentation respectively in a medium containing hydrolyzed soybean protein, and the pre-fermentation ends Finally, the bacteria are collected according to the number of viable bacteria, and the bacteria and the protective agent are mixed and vacuum freeze-dried to obtain. The lactic acid bacteria preparation prepared by the preparation method provided by the invention can be used to ferment soybean protein, not only can improve the nutritional value and edibility of soybean protein fermentation products, but also have the function of increasing muscle.

Description

technical field [0001] The invention relates to a lactic acid bacteria agent for fermenting soybean protein, a preparation method, a fermentation method, and a fermentation product with a muscle-enhancing function, and relates to the technical field of food deep processing. Background technique [0002] Soybean protein is a kind of plant protein, its amino acid composition is similar to that of milk protein, it is rich in essential amino acids, and it does not contain cholesterol, so it is the most nutritious plant protein. However, the macromolecular protein in soybean protein cannot be directly absorbed by the human body, and at the same time, the wide application of soybean protein is largely limited due to the poor flavor and taste of soybean protein itself. [0003] Lactic acid bacteria is a general term for a group of Gram-positive bacteria that can produce lactic acid from fermentable carbohydrates. Because lactic acid bacteria can improve the nutritional value of foo...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12N1/20C12N1/04A23L33/00A23L29/00C12R1/25C12R1/225C12R1/01
CPCC12N1/20C12N1/04A23L33/00A23L29/065A23V2002/00A23V2400/143A23V2400/147A23V2400/181A23V2400/165A23V2400/427A23V2400/169A23V2200/316
Inventor 蔡木易谷瑞增潘兴昌陈亮董哲陆路凌空刘艳魏颖王雨晴张瑞雪方磊马永庆徐亚光刘文颖李国明王雨辰张海欣王憬周明毕园秦修远薛晨卢知浩
Owner CHINA NAT RES INST OF FOOD & FERMENTATION IND CO LTD
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