High-calcium lactobacillus paracasei JM053 soybean milk cheese rich in soybean isoflavone aglycone and preparation method of lactobacillus paracasei JM053 soybean milk cheese
Through the method of synergistic fermentation of Lactobacillus paracasei JM053 with ginseng polysaccharides and astragalus polysaccharides, the problems of soy isoflavone aglycone loss in soy milk and the low calcium content in soy milk cheese are solved, and rapid fermentation and high-nutrient preparation of soy milk cheese are achieved.
Patent Information
- Application Number
- CN202510493834.9
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2025-04-19
- Publication Date
- 2025-06-13
AI Technical Summary
The prior art is difficult to quickly reach the fermentation end point without losing soy isoflavone aglycones, resulting in the loss of nutrients in soy milk, and the calcium and soy isoflavone aglycones in soy milk cheese are relatively small.
The method of synergistic fermentation of Lactobacillus paracasei JM053 with ginseng polysaccharides and astragalus polysaccharides was adopted. After fermenting at 37°C for 1 hour and fermenting at 40°C for 1.5 hours, the fermentation end point was quickly reached, and fresh strawberry juice and honey were added to the preparation of soy milk cheese to enhance the taste and nutritional content.
Soy milk quickly reaches the fermentation end point, retains high content of soy isoflavone aglycones, and significantly increases the calcium and soy isoflavone aglycones in soy milk cheese, improving the nutrition and quality of the product.
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Figure CN120130609A_ABST
Abstract
Description
Technical Field
[0001] The present invention relates to a Lactobacillus paracasei JM053 soy milk cheese rich in calcium and daidzein, and a preparation method thereof, belonging to the field of microbial technology. Background Art
[0002] Fermented soy milk is fermented by probiotics and contains nutrients for human absorption. However, due to some probiotics, it takes a long time for soy milk to reach the fermentation end point, resulting in the loss of nutrients such as soy isoflavones. At the same time, only when the conjugated soy isoflavones in soy milk are converted into free form can they be absorbed and utilized by the body. Using appropriate probiotics to ferment soy milk to quickly reach the fermentation end point while retaining a high content of daidzein is still a problem to be solved at present. Therefore, it is necessary to propose a method for making soy milk that can quickly reach the fermentation end point and is rich in daidzein.
[0003] Soy milk cheese is a cheese product mainly made of soy milk (liquid made from soybeans) or partially replacing milk in traditional cheese. When making soy milk cheese by mixing soy milk and cow milk, when the soy milk addition amount is 20%, the product quality is the best. If the soy milk addition amount exceeds 20%, the coagulation time will increase significantly, resulting in a soft, rough texture and difficulty in forming the product. At the same time, in existing research, the calcium and daidzein content in soy milk cheese is relatively low. Therefore, it is important to propose a method for making soy milk cheese rich in calcium and daidzein content, adding fresh strawberry juice and honey to enrich the taste and flavor of soy milk cheese, and providing a research basis for the industrialization of soy milk cheese with higher nutritional components in the future. Summary of the Invention
[0004] The purpose of the present invention is to provide a Lactobacillus paracasei JM053 soy milk cheese rich in calcium and daidzein, which has relatively high nutritional components.
[0005] At the same time, another purpose of the present invention is to provide a preparation method of a Lactobacillus paracasei JM053 soy milk cheese rich in calcium and daidzein, which can quickly reach the fermentation end point. In addition, specific ratios of ginseng and astragalus polysaccharides can be added to the fermented soy milk as food and medicine homologous substances to play a synergistic role with probiotics, significantly increasing the calcium and daidzein content.
[0006] To solve the above technical problems, the technical solution adopted by the present invention is as follows:
[0007] A preparation method of a Lactobacillus paracasei JM053 soy milk cheese rich in calcium and daidzein,
[0008] The preparation method of fermented soy milk includes the following steps:
[0009] Step 1: Soak the selected soybeans at a soybean-to-water mass ratio of 1:(9 - 12) for at least 12 h, then put them into a grinder and grind for 30 - 60 min. Filter with a 200 - 300 mesh fine gauze, homogenize 3 - 5 times under a high pressure of 60 - 70 MPa, and sterilize at a temperature of 116 - 120 °C for 18 - 20 min. After cooling to room temperature, set aside for use.
[0010] Step 2: Add 2.8 - 3.0% of complex polysaccharides (ginseng polysaccharide: astragalus polysaccharide = 1:2) to the soy milk. After shaking and mixing evenly, inoculate with the bacterial liquid of Lactiplantibacillus paracasei JM053 (the total viable bacteria count of the soy milk after inoculating with the bacterial liquid of Lactiplantibacillus paracasei JM053 is 1×10 7 CFU / mL). It is found that through the co-fermentation of Lactiplantibacillus paracasei JM053, ginseng polysaccharide, and astragalus polysaccharide, the soy milk can be fermented at 37 °C for 1 h and then at 40 °C for 1.5 h to reach the fermentation end point, obtaining fermented soy milk.
[0011] The method for making soy milk cheese includes the following steps:
[0012] Step 1: Homogenize the freshly fermented soy milk 3 - 5 times under a high pressure of 80 - 85 MPa. The addition amount of the fermented soy milk is 80 - 85%. After uniformly mixing with 13 - 19% of fresh milk, 0.5 - 1% of fresh strawberry juice, and 0.5 - 1% of honey, perform pasteurization at 63 - 65 °C for 30 - 40 min to obtain the soy milk cheese stock solution.
[0013] Step 2: After cooling the soy milk cheese stock solution to room temperature, add 5.5 - 6.0% of the bacterial powder of Lactiplantibacillus paracasei JM053 (the total viable bacteria count of the bacterial powder is 1×10 7 CFU / g), then add 3.5 - 4.0% of rennet. After coagulating for 30 - 40 min, cut it into cubes with a side length of 1.8 - 2.0 cm 3 . After draining the whey, perform stacking fermentation at 42 - 45 °C for 30 - 40 min, add 1.8 - 2.0% of edible salt for softening, perform hot stretching under the treatment conditions of 90 - 92 °C and 8.2 - 8.5% brine, and cool to room temperature for vacuum packaging.
[0014] Lactiplantibacillus paracasei JM053 is deposited in the Guangdong Provincial Microbial Culture Collection Center, Guangzhou. The deposit date is November 13, 2023, and the deposit number is GDMCC NO: 64011.
[0015] The bacterial liquid of Lactiplantibacillus paracasei JM053: Measure the viable bacteria count of the cultured bacterial liquid (1×10 9 CFU / mL), and add it to the soy milk until the total viable bacteria count of the soy milk is diluted to 1×10 7CFU / mL.
[0016] Fermented soy milk of Lactobacillus paracasei JM053, and the fermented soy milk can reach the fermentation end point in 2.5 h.
[0017] The content of the complex polysaccharide is 2.8 - 3.0 wt%; after fermenting at 37 °C for 1 h and then at 40 °C for 1.5 h, the fermentation end point (pH is 4.50 ± 0.05) is reached.
[0018] A Lactobacillus paracasei JM053 soy milk cheese with high calcium and rich in soy isoflavone aglycone obtained by the preparation method of the present invention.
[0019] Application of Lactobacillus paracasei JM053 in fermented soy milk that quickly reaches the fermentation end point.
[0020] Application of the soy milk cheese of the present invention in health foods.
[0021] In the present invention, % are all mass percentages.
[0022] The meaning of 2.8 - 3.0% of the complex polysaccharide is: the addition amount of the complex polysaccharide is 2.8 - 3.0 wt% relative to the weight of the soy milk.
[0023] The meaning of 5.5 - 6.0% of Lactobacillus paracasei JM053 powder is: the addition amount of Lactobacillus paracasei JM053 powder is 5.5 - 6.0% relative to the weight of the soy milk cheese stock solution.
[0024] The meaning of 3.5 - 4.0% of rennet is: the addition amount of rennet is 3.5 - 4.0% relative to the weight of the soy milk cheese stock solution.
[0025] The meaning of 1.8 - 2.0% of edible salt is: the addition amount of edible salt is 1.8 - 2.0% relative to the weight of the soy milk cheese stock solution.
[0026] The present invention has the following beneficial effects:
[0027] Under the conditions of ginseng polysaccharide and astragalus polysaccharide, in the present invention, the soy milk fermented at 37 °C for 1 h and then at 40 °C for 1.5 h can reach the fermentation end point in 2.5 h.
[0028] The soy milk obtained by the present invention is used to prepare soy milk cheese with 13 - 19% of cow milk, 0.5 - 1% of fresh strawberry juice and 0.5 - 1% of honey at an addition amount of 80 - 85%, that is, the addition amount of the fermented soy milk in the soy milk cheese obtained by the present invention is high, the formability is good, and at the same time, the content of soy isoflavone aglycone and calcium content can be significantly increased. The present invention lays a foundation for the preparation of a new type of soy milk cheese rich in soy isoflavone aglycone content and high calcium content. Description of the Drawings
[0029] Figure 1 This is about the effect of the compound of ginseng polysaccharide and astragalus polysaccharide on the fermentation time of fermented soy milk in the present invention;
[0030] Figure 2 This is about the effect of different fermentation methods on the pH of fermented soy milk in the present invention;
[0031] Figure 3 This is about the effect of different sugars and fermentation methods on the soluble calcium-binding content in soy milk cheese in the present invention;
[0032] Figure 4 This is about the effect of different sugars and fermentation methods on the content of daidzein in soy milk cheese in the present invention. Detailed implementation manners
[0033] The following further describes the present invention with reference to the accompanying drawings.
[0034] In the present invention, the strain was isolated from traditional fermented dairy products in the laboratory. Among them, the Lacticaseibacillus paracasei JM053 added to the fermented soy milk was deposited in the Guangdong Provincial Microbial Culture Collection Center (GDMCC No: 64011). The deposit date was November 13, 2023.
[0035] Example 1
[0036] A method for preparing Lacticaseibacillus paracasei JM053 soy milk cheese with high calcium and rich in daidzein includes the following steps: Soak the selected soybeans at a ratio of 1:9 of soybeans to water for 12 h, then put them into a grinder to grind for 30 min, filter with a 200-mesh fine gauze, and homogenize 3 times under a high pressure of 70 MPa, and sterilize at a temperature of 116 °C for 18 min. After cooling to room temperature, it is reserved for use. Add 2.8% of ginseng polysaccharide: astragalus polysaccharide = 1:2 to the soy milk, shake and mix evenly, and then inoculate the Lacticaseibacillus paracasei JM053 bacterial liquid (the total viable bacteria count is 1×10 7 CFU / mL). It is found that through the co-fermentation of Lacticaseibacillus paracasei JM053, ginseng polysaccharide, and astragalus polysaccharide, the soy milk can be fermented at 37 °C for 1 h and then at 40 °C for 1.5 h to reach the fermentation end point (pH is 4.50 ± 0.05), and the finished fermented soy milk is obtained.
[0037] Preparation of soy milk cheese: Homogenize the just-fermented soy milk (i.e., the finished fermented soy milk) 3 times under a high pressure of 80 MPa. The addition amount of the fermented soy milk is 80%, and it is evenly mixed with 19% of fresh milk, 0.5% of fresh strawberry juice, and 0.5% of honey, and then pasteurized at 63 °C for 30 min. After cooling to room temperature, add 5.5% of Lacticaseibacillus paracasei JM053, and then add 3.5% of rennet. After curdling for 30 min, cut it into 1.8 cm 3The cubic blocks are piled and fermented at 42 °C for 30 min after removing whey, softened with 1.8% edible salt, blanched and stretched under the conditions of 90 °C and 8.2% brine treatment, and vacuum-packed after cooling to room temperature.
[0038] A Lactobacillus paracasei JM053 soy milk cheese rich in calcium and soybean isoflavone aglycone obtained by the manufacturing method of this example.
[0039] Application of Lactobacillus paracasei JM053 of this example in fermented soy milk that quickly reaches the fermentation end point.
[0040] Application of the fermented soy milk of this example in healthy foods.
[0041] I. Materials and Methods
[0042] 1. Determination of soy milk fermentation time
[0043] Taking pH of 4.50 ± 0.05 as the fermentation end point, the time taken for fermented soy milk added with different sugars to reach the fermentation end point was measured.
[0044] 2. Determination of soybean isoflavone aglycone content in soy milk and soy milk cheese
[0045] Take 10 mL of the sample and transfer it to a 100 mL volumetric flask, make up the volume with 85% methanol solution, centrifuge at 7500 r / min for 20 min, take the supernatant and filter it through a 0.22 μm filter membrane, and use a high performance liquid chromatograph to determine the contents of daidzein and genistein in soy milk.
[0046] 3. Determination of calcium content in soy milk cheese
[0047] Precisely weigh 0.02 g of the sample and dissolve it in 4 mL of phosphate buffer solution (0.2 mol / L, pH = 7.5), take the supernatant after treatment at 7000 r / min for 20 min and transfer it to a dialysis bag, and transfer the dialysis bag to Tris-HCl (pH 7.4) buffer solution and seal it, perform flowing dialysis with a magnetic stirrer at 4 °C, change the dialysis solution every 6 h, continue dialysis for 48 h, transfer it to a 25 mL volumetric flask after dialysis and make up the volume, and determine the calcium content by air-acetylene flame atomic absorption spectrometry.
[0048] II. Experimental Results
[0049] 1. Influence of different sugars on soy milk fermentation time
[0050] Adding different sugars to soy milk can effectively shorten the fermentation time of soy milk and improve the quality of the product. The fermentation times of adding sucrose, ginseng polysaccharide and astragalus polysaccharide in soy milk are as Figure 1As shown, compared with groups A, B, and C, the time to reach the fermentation end point in groups D, E, and F was significantly reduced, indicating that the compound Chinese herbal polysaccharide can promote the fermentation of soy milk. Compared with groups D and F, the time for the soy milk in group E to reach the fermentation end point was only 2.5 h, indicating that when ginseng polysaccharide: astragalus polysaccharide = 1:2 was added to soy milk, the fermentation rate could reach the fermentation end point fastest, providing a theoretical basis for developing soy milk that can quickly reach the fermentation end point.
[0051] 2. Effects of Different Fermentation Methods on the pH of Soy Milk
[0052] The pH value is a key fermentation parameter during the fermentation of soy milk. It directly affects the fermentation process and the quality of the final product. Using different fermentation methods will also affect the change in the pH of fermented soy milk. As Figure 2 shown, the soy milk in group G was fermented at 37 °C for 2.5 h, the soy milk in group H was fermented at 40 °C for 2.5 h, the soy milk in group I was fermented at 40 °C for 1 h and then at 37 °C for 1.5 h, and the soy milk in group J was fermented at 37 °C for 1 h and then at 40 °C for 1.5 h. The results showed that the pH of group J after fermentation at different temperatures for 2.5 h could reach 4.50 ± 0.05, that is, the fermentation end point. It shows that under the condition of adding ginseng polysaccharide: astragalus polysaccharide = 1:2 and then fermenting at 37 °C for 1 h and then at 40 °C for 1.5 h, the fermentation rate of soy milk is fast and the fermentation end point can be reached.
[0053] 3. Effects of Different Excipients and Fermentation Methods on the Calcium Content in Soy Milk Cheese
[0054] The soluble calcium binding capacity refers to the amount of substances that can bind with calcium ions to form soluble complexes, bind with calcium ions through specific binding sites, thereby improving the solubility and bioavailability of calcium. The higher its value, the better the absorption effect of calcium ions by the human body. As Figure 3 can be seen, compared with the control group (i.e., groups A - I), the soy milk cheese prepared by uniformly mixing the soy milk (80%) prepared under the condition of adding ginseng polysaccharide: astragalus polysaccharide = 1:2 and then fermenting at 37 °C for 1 h and then at 40 °C for 1.5 h with cow milk (19%) had a soluble calcium binding content of up to 2.67 ± 0.12 mg / g. At the same time, previous studies in the prior art found that when the soy milk addition exceeded 80% or was less than 80%, the coagulation time of soy milk cheese would increase significantly, and the texture would be soft, rough, and not easy to form. However, in the present invention, even when the soy milk addition was as high as 80%, a soy milk cheese with good formability could still be prepared, providing a theoretical basis for the industrialization and production application of preparing soy milk cheese with high calcium content.
[0055] 4. Effects of Different Excipients and Fermentation Methods on the Content of Soybean Isoflavone Aglycone
[0056] Most of the soy isoflavones in soy milk exist in the form of conjugated glycosides, which are not conducive to human absorption. Converting conjugated glycosides into free aglycones is beneficial for human absorption and has high biological activity. The content of soy isoflavone aglycones in soy milk cheese is expressed as the total content of daidzein and genistein. As Figure 4 shown, compared with the control group (i.e., groups A - I), the content of soy isoflavone aglycones in the soy milk cheese of group J can reach 98.80 ± 0.43 μg / mL, which is significantly higher than that of the control group, indicating that the preparation under the conditions of group J can significantly increase the content of soy isoflavone aglycones in soy milk cheese and can provide supplementary nutrients for the human body for better absorption.
[0057] Figure 1 , in Figure 2: A: Only sucrose is added during the fermentation of soy milk, and the sucrose addition amount is 2.8 wt%; B: Only 2.8 wt% of ginseng polysaccharide is added during the fermentation of soy milk; C: Only 2.8 wt% of astragalus polysaccharide is added during the fermentation of soy milk; D: 2.8 wt% of ginseng polysaccharide and astragalus polysaccharide (1:1) are added during the fermentation of soy milk; E: Ginseng polysaccharide and astragalus polysaccharide (1:2) are added during the fermentation of soy milk; F: Ginseng polysaccharide and astragalus polysaccharide (2:1) are added during the fermentation of soy milk; G: The only difference from the present invention is that soy milk is fermented at 37°C for 2.5 h; H: The only difference from the present invention is that soy milk is fermented at 40°C for 2.5 h; I: The only difference from the present invention is that soy milk is fermented at 40°C for 1 h and then at 37°C for 1.5 h; Group J: Soy milk is fermented at 37°C for 1 h and then at 40°C for 1.5 h. Figure 3 , in Figure 4, A - I represent the soy milk cheese prepared under the conditions of each group. Groups A, B, C, D, and F all adopt the fermentation process of the present invention of "fermenting at 37°C for 1 h and then at 40°C for 1.5 h", and group E adopts the fermentation process of fermenting at 37°C for 2.5 h.
[0058] Example 2
[0059] A method for preparing Lactobacillus paracasei JM053 soy milk cheese with high calcium and rich in soy isoflavone aglycones,
[0060] The method for fermenting soy milk includes the following steps:
[0061] Step 1, soak the selected soybeans at a soy - water mass ratio of 1:12 for 18 h, then put them into a grinder to grind for 60 min, filter with a 300 - mesh fine gauze, homogenize 5 times under a high pressure of 60 MPa, and sterilize at 120°C for 20 min. After cooling to room temperature, it is reserved for use.
[0062] Step 2, add 3.0% of the composite polysaccharide (ginseng polysaccharide: astragalus polysaccharide = 1:2) to the soymilk, shake and mix evenly, and then inoculate with the Lactobacillus paracasei JM053 bacterial liquid (the total viable count is 1×10 7CFU / mL), it was found that through the co-fermentation of Lactobacillus paracasei JM053, ginseng polysaccharide, and astragalus polysaccharide, soymilk could be fermented at 37 °C for 1 h and then at 40 °C for 1.5 h to reach the fermentation end point of pH 4.50 ± 0.05, obtaining fermented soymilk.
[0063] The method for making soymilk cheese includes the following steps:
[0064] Step 1, the freshly fermented soymilk is homogenized 5 times under a high pressure of 85 MPa, with the addition amount of fermented soymilk being 85%. After being uniformly mixed with 13% fresh milk, 1% fresh strawberry juice, and 1% honey, it is subjected to pasteurization at 65 °C for 40 min to obtain the soymilk cheese stock solution.
[0065] Step 2, after cooling the soymilk cheese stock solution to room temperature, 6.0% of Lactobacillus paracasei JM053 powder (the total viable count of the powder is 1×10 7 CFU / g) is added, and then 4.0% rennet is added. After coagulation for 40 min, it is cut into 2.0 cm 3 cubes. After draining the whey, it is stacked and aged at 45 °C for 40 min, 2.0% edible salt is added for softening, and it is heat-treated and stretched under the conditions of 92 °C and 8.5% brine treatment, and then cooled to room temperature for vacuum packaging.
[0066] A Lactobacillus paracasei JM053 soymilk cheese with high calcium and rich in daidzein obtained by the method of this example has a soluble calcium-binding content of 2.89 ± 0.15 mg / g and a daidzein content of 99.86 ± 0.51 μg / mL.
[0067] Application of Lactobacillus paracasei JM053 in fermented soymilk that quickly reaches the fermentation end point.
[0068] Application of the soymilk cheese of this example in healthy foods.
[0069] Example 3
[0070] A method for making Lactobacillus paracasei JM053 soymilk cheese with high calcium and rich in daidzein,
[0071] The method for making fermented soymilk includes the following steps:
[0072] Step 1, the selected soybeans are soaked for 13 h according to a soybean-to-water mass ratio of 1:10, then put into a grinder for grinding for 40 min, filtered through a 200-mesh fine gauze, homogenized 4 times under a high pressure of 65 MPa, and sterilized at a temperature of 118 °C for 19 min, and then cooled to room temperature for standby.
[0073] Step 2: Add 2.9% of complex polysaccharides (ginseng polysaccharide: astragalus polysaccharide = 1:2) to the soymilk. After shaking and mixing evenly, inoculate the bacterial liquid of Lactobacillus paracasei JM053 (the total viable bacteria count is 1×10 7 CFU / mL). It is found that after the synergistic fermentation of Lactobacillus paracasei JM053, ginseng polysaccharide and astragalus polysaccharide, the soymilk can be fermented at 37°C for 1 h and then at 40°C for 1.5 h to reach the fermentation end point with a pH of 4.50±0.05, obtaining fermented soymilk.
[0074] The method for preparing soymilk cheese includes the following steps:
[0075] Step 1: Homogenize the freshly fermented soymilk 4 times under a high pressure of 80 MPa. The addition amount of the fermented soymilk is 83%. After uniformly mixing with 16% of fresh milk, 0.5% of fresh strawberry juice, and 0.5% of honey, perform pasteurization at 64°C for 35 min to obtain the soymilk cheese stock solution.
[0076] Step 2: After cooling the soymilk cheese stock solution to room temperature, add 5.8% of the bacterial powder of Lactobacillus paracasei JM053 (the total viable bacteria count of the bacterial powder is 1×10 7 CFU / g). Subsequently, add 3.7% of rennet. After coagulating for 35 min, cut it into cubes with a side length of 1.9 cm 3 . After draining the whey, perform stacking fermentation at 43°C for 35 min, add 1.9% of edible salt for softening, perform hot stretching under the treatment conditions of 91°C and 8.3% brine, and cool to room temperature for vacuum packaging.
[0077] A kind of Lactobacillus paracasei JM053 soymilk cheese with high calcium and rich in daidzein obtained by the preparation method of this example has a soluble calcium binding content of 2.69±0.10 mg / g and a daidzein content of 98.96±0.4 μg / mL.
[0078] Application of Lactobacillus paracasei JM053 in fermented soymilk that quickly reaches the fermentation end point.
[0079] Application of the soymilk cheese of this example in healthy foods.
[0080] The above are only the preferred embodiments of the present invention. It should be pointed out that for those of ordinary skill in the art, without departing from the principle of the present invention, several improvements and retouches can still be made, and these improvements and retouches should also be regarded as the protection scope of the present invention.
Claims
1. A method for preparing a high-calcium and soybean isoflavone aglycone-rich Lactobacillus paracasei JM053 soymilk cheese, characterized in that: The following steps are involved: Step 1, homogenizing the fermented soy milk under a high pressure of 80-85 MPa for 3-5 times, adding 80-85 wt% of the fermented soy milk after homogenization, and evenly mixing it with 13-19 wt% of fresh milk, 0.5-1 wt% of fresh strawberry juice, and 0.5-1 wt% of honey, and then performing pasteurization at 63-65° C. for 30-40 min to obtain a soy milk cheese stock solution; Step 2: After the soy milk cheese stock solution is cooled to room temperature, 5.5-6.0 wt% of Lactobacillus paracasei JM053 powder is added, followed by 3.5-4.0 wt% of rennet, and the milk is coagulated for 30-40 minutes and then cut into 1.8-2.0 cm 3 The cubes are piled and brewed at 42-45°C for 30-40 minutes after the whey is removed, 1.8-2.0% edible salt is added for softening, blanched and stretched at 90-92°C with 8.2-8.5% salt water, cooled to room temperature and vacuum packaged.
2. The method according to claim 1, characterized in that: The total viable count of Lactobacillus paracasei JM053 powder was 1×10 7 CFU / g.
3. The method according to claim 1, characterized in that: The method for preparing fermented soybean milk comprises the following steps: S01, soaking soybeans at a mass ratio of 1:(9-12) to water for at least 12 hours, putting soybeans in a pulping machine for grinding for 30-60 minutes, filtering with fine gauze, homogenizing at a high pressure of 60-70 MPa for 3-5 times, sterilizing at a temperature of 116-120° C. for 18-20 minutes, cooling to room temperature and setting aside to obtain soybean milk; S02, adding 2.8-3.0wt% of complex polysaccharide into soy milk, wherein the complex polysaccharide is ginseng polysaccharide and astragalus polysaccharide in a mass ratio of 1:2, inoculating Lactobacillus paracasei JM053 bacterial liquid after shaking and mixing, and then fermenting at 37°C for 1h, and then fermenting at 40°C for 1.5h to reach the fermentation end point, and obtaining fermented soy milk.
4. The method according to claim 3, characterized in that: The total number of viable bacteria in the soy milk after inoculation with Lactobacillus paracasei JM053 was 1×10 7 CFU / mL.
5. The method according to claim 3, characterized in that: The mesh number of fine gauze is 200-300 mesh.
6. The method according to claim 3, characterized in that: The pH at the end point of fermentation was 4.50±0.
05.
7. The Lactobacillus paracasei JM053 soy milk cheese rich in calcium and soybean isoflavone aglycones obtained by the method according to any one of claims 1 to 6.
8. The high-calcium and soybean isoflavone aglycone-rich Lactobacillus paracasei JM053 soymilk cheese according to claim 7, characterized in that: In soy milk cheese, the soluble calcium binding content is at least 2.67±0.12mg / g, and the soy isoflavone aglycone content is at least 98.80±0.43μg / mL.
9. Application of the high-calcium and soybean isoflavone aglycone-rich Lactobacillus paracasei JM053 soy milk cheese according to claim 7 in health food.