Method for producing soy bean peptide liquid food and biosis bacteria tablet using soy bean fermentation

A liquid food and soybean peptide technology, applied in food preparation, application, food science, etc., can solve the problems of high safety and viable bacteria count, high cost of raw materials, low fermentation capacity and other problems of probiotic tablets, and achieve easy absorption and high Effects of safety and high fermentability

Inactive Publication Date: 2005-03-16
TIANJIN UNIV OF SCI & TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] In view of the above-mentioned problems, the present invention solves the problems of poor strain safety, low fermentation capacity and high cost of raw materials used, and provides the use of Bacillus natto as the strain and soybean products as the medium to produce soybean peptide liquid food and Bacillus natto beneficial Bacteria tablets, and the obtained probiotic tablets are safe and have a high number of viable bacteria, and the peptide liquid food has fibrinolytic activity

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0049] (1) Preparation of fermentation broth

[0050] · Preparation of strains

[0051] The production strain is Bacillus natto (Bacillus natto, AS 1.107). Bacillus natto was cultured on an agar slant at 37°C for 18 hours, microscopic examination showed that the bacterium grew well, and it was stored in a refrigerator at 4°C until use. The slant medium was sterilized at 110°C for 20 minutes.

[0052] The slant medium is: beef extract 5.0g

[0053] Peptone 10.0g

[0054] Sodium chloride 5.0g

[0055] Agar 18.0g

[0056] water 1000ml

[0057] pH 7.0-7.2

[0058] ·Seed culture

[0059] Add the strains cultivated on the slant medium to the seed medium one by one. The seed medium is sterilized at 110°C for 20 minutes; shake and culture at 37°C for 20 hours on a shaker at 200rpm to obtain a suitable inoculum. seed cultures.

[0060] The seed medium is: peptone 10.0g

[0061] ...

Embodiment 2

[0085] During the preparation of strains, Bacillus natto was cultured on an agar slant at 36° C. for 2Q hours, and the sterilization condition of the slant medium was 125° C. for 15 minutes.

[0086] The slant medium is: beef extract 10.0g

[0087] Peptone 20.0g

[0088] Sodium chloride 10.0g

[0089] Agar 20.0g

[0090] water 1000ml

[0091] pH 7.0-7.2

[0092] When culturing seeds, the seed medium is sterilized at 125°C for 15 minutes; cultivated at 36°C for 24 hours.

[0093] The seed medium is: peptone 15.0g

[0094] Glucose 30.0g

[0095] K 2 HPO 4 1.5g

[0096] MgSO 4 0.75g

[0097] water 1000ml

[0098] pH 7.0-7.2

[0099] The seed culture is inoculated with a 4% inoculation amount into a fresh fermentation medium sterilized at 120° C. for 20 minutes, and cultured at 35° C. f...

Embodiment 3

[0111] For the preparation of strains, Bacillus natto was cultured on an agar slant at 35° C. for 24 hours. The sterilization condition of the slant medium is 115°C for 18 minutes.

[0112] Among them, slant medium: beef extract 7.5g

[0113] Peptone 15g

[0114] Sodium chloride 7.5g

[0115] Agar 19.0g

[0116] water 1000ml

[0117] pH 7.0-7.2

[0118] When culturing seeds, the seed medium is sterilized at 125°C for 15 minutes; cultivated at 35°C for 20 hours.

[0119] Among them, seed medium: peptone 12.5g

[0120] Glucose 25.0g

[0121] K 2 HPO 4 1.3g

[0122] MgSO 4 0.6g

[0123] water 1000ml

[0124] pH 7.0-7.2

[0125] The seed culture is inoculated in a sterilized fresh fermentation medium with an inoculum amount of 5%, and cultured at 30° C. for 72 hours to carry out submerged liquid fermentat...

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PUM

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Abstract

The method for preparing soybean peptide liquid food utilizes Bacillus.Subtilis Natto capable of producing Natto kinase as yeast, and uses soybean pea-starch, soybean cakes, or soybean milk as the culture medium through the steps of fermenting, separating, and filling findings.

Description

technical field [0001] The invention belongs to a method for producing soybean peptide liquid food and beneficial bacteria tablets by fermenting soybean products, and particularly relates to a method for fermenting and producing soybean peptide liquid food and beneficial bacteria tablets using soybean powder, soybean cake, soybean meal or soybean milk as a culture medium using Bacillus natto as a strain. The preparation method of soybean peptide liquid food and probiotic tablet. technical background: [0002] Soybean peptide liquid food and bacillus natto probiotic tablet are emerging high-quality health food. The protein content of soybean peptide is about 85%, and its amino acid composition is almost exactly the same as soybean protein. However, compared with soybean protein, soybean peptide has better physical and chemical properties such as easy digestion and absorption, low antigenicity, enhancing human immunity, etc., and contains certain physiologically active substa...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L11/00
Inventor 路福平杜连祥王敏王萍王春霞朱建辉
Owner TIANJIN UNIV OF SCI & TECH
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