Multifunctional soybean milk product with dynamic pH regulation and control function as well as preparation method and application of multifunctional soybean milk product

Abstract

The invention discloses a multifunctional soybean milk product with dynamic pH regulation and control and a preparation method and application thereof.The preparation method comprises the steps that soybean milk, coarse rice powder, cane sugar and pomegranate peel powder are mixed to obtain soybean milk mixed liquor, probiotics are inoculated into the soybean milk mixed liquor for fermentation, the pH value in the fermentation process is dynamically monitored, the fermentation state is adjusted, the fermentation technology is optimized, and the functional soybean milk product with the dynamic pH regulation and control function is obtained. The strain growth environment is optimized, the stability of the fermentation process and the consistency of product quality are guaranteed, the method is not only suitable for the food field, but also can be expanded to the cosmetic industry, skin care products or cosmetics are developed through active ingredients in fermented soybean milk, and the additional value of products is increased.

Description

Technical Field

[0001] The present invention relates to the technical field of soybean milk, and in particular to a multifunctional soybean milk product with dynamic pH regulation, and a preparation method and application thereof. Background Art

[0002] Soy milk has rich nutritional value and contains abundant nutrients such as protein, fat, minerals and vitamins. In recent years, the research on improving the quality of soy milk through microbial fermentation technology has gradually increased. Fermentation can not only improve the digestibility of protein in soy milk, but also produce active substances that are beneficial to the human body, such as antioxidants and vitamins.

[0003] At present, most fermented soy milk products on the market mainly rely on a single strain for fermentation, which limits the functionality and flavor diversity of fermented soy milk. In addition, the traditional fermentation process often lacks dynamic monitoring and timely adjustment of pH value, resulting in low fermentation efficiency and unstable generation of active ingredients. Therefore, developing a technology that can dynamically monitor pH value during fermentation and adjust the fermentation state in time as needed is of great significance for increasing the content of active ingredients such as polyphenols and flavonoids in fermented soy milk.

[0004] On the other hand, with the development of biotechnology, more and more studies have found that certain fermentation products have potential skin care functions. This means that in addition to being used as beverages, fermented soy milk products may also be used in the cosmetics industry, providing consumers with more diverse choices. However, the technology for converting fermented soy milk products into cosmetic raw materials is still in the exploratory stage, especially in the selection of bacteria and fermentation conditions suitable for skin use, there are still many challenges to overcome.

[0005] Although there are many types of fermented soy milk products on the market, there is still a lot of room for development and demand for technological improvement in the combined fermentation of multiple strains under pH control and its application in the cosmetics field. Summary of the invention

[0006] In order to solve the above technical problems, the primary purpose of the present invention is to provide a method for preparing a multifunctional soymilk product with dynamic pH control. The dynamic pH control technology can timely adjust the fermentation state at different stages of fermentation, thereby optimizing the fermentation process and increasing the yield of active ingredients and the stability of the product.

[0007] A further object of the present invention is to provide a multifunctional soy milk product prepared by the above method. The present invention significantly increases the content of active ingredients such as polyphenols, flavonoids, and vitamins in soy milk by dynamically monitoring the pH value during the fermentation process, adjusting the fermentation state, and optimizing the fermentation process, thereby developing a multifunctional soy milk product with excellent sensory properties and higher health value.

[0008] The third object of the present invention is to provide an application of the multifunctional soybean milk product in food raw materials or cosmetics.

[0009] The present invention is achieved through the following technical solutions:

[0010] The first aspect of the present invention provides a method for preparing a multifunctional soybean milk product with dynamic pH control, comprising the following steps:

[0011] S1. Mix soy milk, brown rice flour, sucrose and pomegranate peel powder to obtain a soy milk mixture;

[0012] S2. The probiotics were inoculated into the soy milk mixture and placed in a culture shaker for fermentation. The shaker speed was 90-110 r / min. The pH value during the fermentation process was dynamically monitored. When the pH value was 4.8-5.0, the shaker speed was adjusted to 0 r / min, and the pH value was maintained at 4.5-4.6 to obtain a soy milk product for food raw materials;

[0013] When the pH value is 4.8-5.0, the shaking speed is adjusted to 200-240 r / min, and the pH value is maintained at 4.0-4.1 to obtain a soybean milk product for cosmetics;

[0014] The probiotics are selected from one or more of Bifidobacterium adolescentis, Lactobacillus fermentum, Lactobacillus paracasei and Lactiplantibacillus plantarum.

[0015] The present invention significantly increases the content of active ingredients such as polyphenols, flavonoids, and vitamins in soybean milk by dynamically monitoring the pH value during the fermentation process, adjusting the fermentation state, and optimizing the fermentation process, thereby developing a multifunctional soybean milk product with excellent sensory properties and higher health value. The production process provided by the present invention is simple and easy to implement, and is very suitable for large-scale industrial production.

[0016] Furthermore, in S1, the preparation of the soy milk comprises the following steps: grinding soybeans into slurry in boiling water, and filtering to obtain the soy milk.

[0017] Furthermore, the mass ratio of the soybeans to boiling water is 1:(6-8).

[0018] In a specific implementation, the soybeans are washed and soaked in water at 25-30° C. for 8-12 hours, then the soaked soybeans are ground into slurry in boiling water, and filtered through 120-mesh gauze to remove residues to obtain soy milk.

[0019] Furthermore, in S1, the mass ratio of the soy milk, brown rice flour, sucrose and pomegranate peel powder is (850-950):(30-50):(20-50):(20-30).

[0020] Further, in S2, the probiotics are preferably Bifidobacterium adolescentis and Lactobacillus mucosa fermentans.

[0021] Furthermore, in S2, the total viable count of the probiotics is not less than 1×10 6 CFU / mL.

[0022] Furthermore, in S2, the inoculation amount of the probiotics is 1%-5% (v / v).

[0023] Furthermore, in S2, the fermentation temperature is 37-42°C.

[0024] Furthermore, in S2, the fermentation time is 5-10 hours.

[0025] In a specific embodiment, probiotics are inoculated into the soymilk mixture, and the mixture is placed in a culture shaker for fermentation. The shaker speed is 90-110 r / min, and the pH value during the fermentation process is dynamically monitored, the fermentation state is adjusted, and the fermentation process is optimized: when the pH value is 4.8-5.0, the shaker speed is adjusted to 0 r / min, and dynamic fermentation is changed to static fermentation. Citric acid is added to maintain the pH value at 4.5-4.6. After fermentation for a period of time, a soymilk product used as a food raw material, such as a soymilk beverage, is obtained; when the pH value is 4.8-5.0, the shaker speed is adjusted to 200-240 r / min, dynamic fermentation is maintained, citric acid is added to maintain the pH value at 4.0-4.1, and after fermentation for a period of time, a soymilk product used for cosmetics is obtained.

[0026] The second aspect of the present invention provides a multifunctional soymilk product prepared by the method described in the first aspect.

[0027] The present invention also explores the potential application of the product in the field of cosmetics to meet the market's growing demand for high-quality, multifunctional natural products. The multifunctional soymilk product provided by the present invention can be used in the preparation of cosmetics, such as facial creams, facial masks, etc., to exert its moisturizing, anti-oxidation and other functions. According to the requirements of the cosmetic formula, the effective ingredients in the soymilk product are analyzed and formulated as needed to meet various indicators of cosmetic production.

[0028] The third aspect of the present invention provides an application of the multifunctional soymilk product described in the second aspect in food raw materials or cosmetics.

[0029] The multifunctional soy milk product provided by the present invention has a unique flavor and rich nutritional value as a beverage; the polyphenol and flavonoid content therein is relatively high, so it is not easy to cause allergies as a cosmetic raw material, and has a strong ability to scavenge free radicals. It also has the effects of moisturizing, whitening, repairing, anti-inflammatory, firming, anti-allergic and promoting metabolism, can effectively improve skin health, delay aging, and is suitable for use on a variety of skin types.

[0030] Beneficial effects of the present invention:

[0031] The present invention provides a method for preparing a multifunctional soybean milk product with dynamic pH control, which dynamically monitors the pH value during the fermentation process, adjusts the fermentation state, optimizes the fermentation process, optimizes the growth environment of the strain, ensures the stability of the fermentation process and the consistency of product quality. The method is not only applicable to the food field, but also can be expanded to the cosmetics industry, and skin care products or cosmetics can be developed using the active ingredients in the fermented soybean milk to increase the added value of the products. BRIEF DESCRIPTION OF THE DRAWINGS

[0032] Figure 1 This is a data chart of the content of total polyphenols and total flavonoids in the soybean milk products for cosmetics prepared in Examples 3-4 and Comparative Examples 6-13.

[0033] Figure 2 This is a data graph of the DPPH radical scavenging rate in the soybean milk products used for cosmetics prepared in Examples 3-4 and Comparative Examples 6-13. DETAILED DESCRIPTION

[0034] Unless otherwise defined, all technical and scientific terms used herein have the same meaning as those generally understood by those skilled in the art of the present invention. The terms used herein in the specification of the present invention are only for the purpose of describing specific embodiments and are not intended to limit the present invention. The term "and / or" used herein includes any and all combinations of one or more related listed items.

[0035] The present invention is further described below in conjunction with the accompanying drawings and specific embodiments so that those skilled in the art can better understand the present invention and implement it, but the embodiments are not intended to limit the present invention.

[0036] Unless otherwise specified, the experimental methods used in the following examples are all conventional methods, and the materials, reagents, etc. used are all available from commercial sources unless otherwise specified.

[0037] The soymilk in the following examples and comparative examples was prepared by the following method:

[0038] (1) Raw material preparation: Select plump and mold-free soybeans, wash them thoroughly and remove impurities.

[0039] (2) Soaking treatment: Add 8 times the mass of water to the washed soybeans and soak at 25°C for 10 hours to soften the soybeans for subsequent processing.

[0040] (3) Pulping: The soaked soybeans are ground into slurry in boiling water, and then filtered through 120-mesh gauze to remove the dregs to obtain soy milk.

[0041] Example 1

[0042] A method for preparing a soymilk beverage comprises the following steps:

[0043] S1. 915g soy milk, 30g brown rice flour, 30g sucrose and 25g pomegranate peel powder were mixed to obtain a soy milk mixture;

[0044] S2. Bifidobacterium adolescentis and Lactobacillus fermentum were cultured at a total viable count of 1×10 6 The soymilk mixture is inoculated with a concentration of 100 CFU / mL and an inoculum size of 1%, and the mixture is placed in a culture shaker for fermentation at 37°C. The shaker speed is 100 r / min, and the pH value during the fermentation process is dynamically monitored. When the pH value is 4.8, the shaker speed is adjusted to 0 r / min, and citric acid is added to maintain the pH value at 4.5 and ferment for 5 hours. After the fermentation is completed, the soymilk beverage is cooled to room temperature and naturally solidified to form a texture similar to yogurt. The prepared soymilk beverage is placed in a sterile container, which is sealed and refrigerated for storage.

[0045] Example 2

[0046] A method for preparing a soymilk beverage is substantially the same as that of Example 1, except that in S2, Bifidobacterium adolescentis and Lactobacillus mucosa fermentation are replaced by Bifidobacterium adolescentis, Lactobacillus mucosa fermentation, Lactobacillus paracasei and Lactobacillus plantarum.

[0047] Example 3

[0048] A method for preparing a soybean milk product for cosmetics comprises the following steps:

[0049] S1. 915g soy milk, 30g brown rice flour, 30g sucrose and 25g pomegranate peel powder were mixed to obtain a soy milk mixture;

[0050] S2. Bifidobacterium adolescentis and Lactobacillus fermentum were cultured at a total viable count of 1×10 6The soymilk mixture is inoculated with a concentration of 100 CFU / mL and an inoculum size of 1%, and the mixture is placed in a culture shaker for fermentation at 37°C. The shaker speed is 100 r / min, and the pH value during the fermentation process is dynamically monitored. When the pH value is 4.8, the shaker speed is adjusted to 220 r / min, and citric acid is added to maintain the pH value at 4.0 and ferment for 10 hours. After the fermentation is completed, filtering is performed using a filtering device to obtain a clear and transparent filtrate, and the prepared soymilk beverage is placed in a sterile container, which is sealed and refrigerated for storage.

[0051] Example 4

[0052] A method for preparing a soybean milk product for cosmetics is basically the same as Example 3, except that in S2, Bifidobacterium adolescentis and Lactobacillus mucosa fermentation are replaced by Bifidobacterium adolescentis, Lactobacillus mucosa fermentation, Lactobacillus paracasei and Lactobacillus plantarum.

[0053] Comparative Example 1

[0054] A method for preparing a soymilk beverage is substantially the same as that of Example 1, except that in S1, 30 g of brown rice flour is not added.

[0055] Comparative Example 2

[0056] A method for preparing a soymilk beverage is substantially the same as that of Example 1, except that in S1, 25 g of pomegranate peel powder is not added.

[0057] Comparative Example 3

[0058] A method for preparing a soymilk beverage is substantially the same as that of Example 1, except that in S2, Bifidobacterium adolescentis is replaced by Limosilactobacillus reuteri.

[0059] Comparative Example 4

[0060] A method for preparing a soymilk beverage is substantially the same as that of Example 1, except that in S2, the fermented Lactobacillus mucilaginosus is replaced with Lactobacillus mucilaginosus reuteri.

[0061] Comparative Example 5

[0062] A method for preparing a soymilk beverage is substantially the same as that of Example 1, except that in S2, Bifidobacterium adolescentis and Lactobacillus fermentans are replaced by Bifidobacterium longum and Bifidobacterium animalis.

[0063] Comparative Example 6

[0064] A method for preparing a soybean milk product for cosmetics is substantially the same as that of Example 3, except that in S1, 30 g of brown rice flour is not added.

[0065] Comparative Example 7

[0066] A method for preparing a soybean milk product for cosmetics is substantially the same as that of Example 3, except that in S1, 25 g of pomegranate peel powder is not added.

[0067] Comparative Example 8

[0068] A method for preparing a soybean milk product for cosmetics is substantially the same as that of Example 3, except that in S2, Bifidobacterium adolescentis is replaced by Lactobacillus reuteri.

[0069] Comparative Example 9

[0070] A method for preparing a soybean milk product for cosmetics is substantially the same as that of Example 3, except that in S2, the fermented Lactobacillus mucilaginosus is replaced with Lactobacillus mucilaginosus reuteri.

[0071] Comparative Example 10

[0072] A method for preparing a soybean milk product for cosmetics is substantially the same as that of Example 3, except that in S2, Bifidobacterium adolescentis and Lactobacillus mucosa fermentation are replaced by Bifidobacterium longum and Bifidobacterium animalis.

[0073] Comparative Example 11

[0074] A method for preparing a soymilk product for cosmetics is basically the same as Example 3, except that: in S2, Bifidobacterium adolescentis and fermented mucus lactobacillus are replaced by Bifidobacterium adolescentis, fermented mucus lactobacillus, Lactobacillus helveticus, Bifidobacterium longum, Streptococcus thermophilus, Bifidobacterium bifidum, Lactobacillus acidophilus, Enterococcus faecium and Lactobacillus paracasei subsp. Paracasei.

[0075] Comparative Example 12

[0076] A method for preparing a soybean milk product for cosmetics is basically the same as Example 3, except that in S2, when the pH value is 5.5, the shaking speed is adjusted to 220 r / min, and citric acid is added to maintain the pH value to 4.0 for fermentation for 10 hours.

[0077] Comparative Example 13

[0078] A method for preparing a soybean milk product for cosmetics is basically the same as Example 3, except that: in S2, the shaking speed is adjusted to 220 r / min at the beginning of fermentation, and citric acid is added to maintain the pH value at 4.0 for 10 hours of fermentation.

[0079] Test Example 1

[0080] The functional component contents of the soymilk beverages prepared in Examples 1-2 and Comparative Examples 1-5 were determined. The soy isoflavone content was determined using the GB / T23788-2009 method; the GABA content was determined using the Berthelot colorimetric reaction; the content of polyphenols such as protocatechuic acid, gallic acid, chlorogenic acid, and ellagic acid was determined using a high performance liquid chromatography method; the content of vitamins such as vitamin B1, vitamin B6, vitamin E, and niacin was determined using a high performance liquid chromatography method; and the content of free amino acids was determined using an Agilent 1100 amino acid analyzer. The results are shown in Table 1:

[0081] Table 1 Determination results of functional component content in soybean milk beverage

[0082]

[0083]

[0084] Test Example 2

[0085] The soymilk beverages prepared in Examples 1-2 and Comparative Examples 1-5 were subjected to taste and flavor evaluation experiments. The main sensory evaluation items were color, taste, smell, texture, etc. The sensory scoring standards are shown in Table 2. A total of 10 people participated in the experiment. The sensory evaluation results are shown in Table 3:

[0086] Table 2 Sensory scoring standards

[0087]

[0088]

[0089] Table 3 Sensory evaluation results

[0090]

[0091]

[0092]

[0093] Test Example 3

[0094] The antioxidant efficacy of the soymilk products for cosmetics prepared in Examples 3-4 and Comparative Examples 6-13 was analyzed.

[0095] The total phenol content was determined by the Folin-phenol reagent method. The determination method is as follows:

[0096] First, accurately weigh 500 mg of gallic acid, dissolve it in distilled water and dilute to 100 mL as the mother solution. Then, take 0.5, 2.5, 5.0, 7.5, 10.0, 12.5, 15, and 17.5 mL of the mother solution into a 25 mL volumetric flask, dilute to volume with distilled water, and prepare gallic acid standard solutions with mass concentrations of 0.1, 0.5, 1.0, 1.5, 2.0, 2.5, 3.0, and 3.5 mg / mL, respectively. Next, take 1 mL from each of the above standard solutions, transfer it to a 10 mL volumetric flask, and dilute to volume to prepare standard solutions with mass concentrations of 0.01, 0.05, 0.10, 0.15, 0.20, 0.25, 0.30, and 0.35 mg / mL, respectively.

[0097] Subsequently, accurately pipette 1 mL of each of the above standard solutions of different concentrations and add them to test tubes containing 10 mL of distilled water, add 1.5 mL of Folin-phenol reagent, shake well for 30 seconds, and let stand for 5 minutes. After that, add 6 mL of 10% Na2CO3 solution to each test tube and dilute to 25 mL with water. Place the test tube in a 30°C water bath to react for 2 hours in the dark. Replace the sample with 1 mL of 80% methanol as a blank control, and measure the absorbance A value at a wavelength of 765 nm. The total phenol content of soy milk products is determined by the same operation using 1 mL of soy milk products instead of the standard solution. The total phenol content in the sample is expressed as the amount of gallic acid (mg / g).

[0098] The aluminum salt method was used to determine the total flavonoid content. The determination method is as follows:

[0099] First, accurately weigh 0.2g of rutin standard, dissolve it in methanol and make up to 100mL as the stock solution. Pipette 10mL of the stock solution into a 100mL volumetric flask and make up to the mark as the standard solution. Pipette 0, 0.3, 0.4, 0.5, 0.6, 0.7, 0.8mL of rutin standard solution respectively, add methanol to 1.5mL, add 75μL of 5% Na2NO2 solution, mix and react for 6min, add 150μL of 10% Al(NO3)3·9H2O solution, mix and react for 5min, add 0.5mL of 1mol / L NaOH, add water to 2.5mL, and mix thoroughly. Measure the absorbance at 510nm, and make a rutin standard curve with rutin concentration as the horizontal axis and A510 as the vertical axis. Determination of flavonoids content in soy milk products: Take 0.25 mL of sample and proceed according to the above steps, using methanol as blank, and calculate the corresponding total flavonoids content (μg / g) using the above standard curve.

[0100] The scavenging rate of 1,1-diphenyl-2-trinitrophenylhydrazine (DPPH) free radical was determined by spectrophotometry. The determination method is as follows:

[0101] Prepare DPPH solution: Weigh an appropriate amount of DPPH powder and dissolve it in 95% ethanol solution, sonicate for 15 minutes; measure the absorbance of the solution at 517nm, and it can be used if the absorbance is between 1.2-1.3. If it is not within this range, adjust it by adding DPPH powder or 95% ethanol solution; store the prepared solution away from light and use it up on the same day. Dilute the sample solution 100 times; draw 2mL of sample solution and 2mL of DPPH solution into a test tube as A i ; Pipette 2mL sample solution and 2mL distilled water into test tube A j ; Pipette 2mL DPPH solution and 2mL distilled water into test tube A e ; Three test tubes were prepared and shaken evenly, and then placed at 37°C for 30 min. The absorbance was measured at 517 nm. The DPPH free radical scavenging rate formula is as follows: EC = [1–(A i- A j / A e ]*100%.

[0102] Figure 1 This is a data chart of the content of total polyphenols and total flavonoids in the soybean milk products for cosmetics prepared in Examples 3-4 and Comparative Examples 6-13.

[0103] Figure 2 This is a data graph of the DPPH radical scavenging rate in the soybean milk products used for cosmetics prepared in Examples 3-4 and Comparative Examples 6-13.

[0104] The brown rice powder and pomegranate peel powder added in Example 3 are rich in polyphenols and flavonoids, which are helpful to improve the antioxidant capacity of the final product. In addition, the addition of brown rice powder and pomegranate peel powder may affect the chemical reaction environment of the overall formula, thereby indirectly affecting the content and activity of polyphenol flavonoids. The added Bifidobacterium adolescentis and fermented mucus lactobacillus may degrade complex plant polyphenols, making them more easily absorbed in small molecule forms, improve the content of total polyphenols and total flavonoids, and thus improve the DPPH free radical scavenging rate. The pH value control in Example 3 (maintained at 4.8 first, then reduced to 4.0) is conducive to the stability and biological activity of polyphenols and flavonoids, and changing the fermentation process will affect the content of polyphenols and flavonoids and the clearing of DPPH free radicals.

[0105] In summary, the soy milk product obtained in Example 3 has a high content of polyphenols and flavonoids and has a strong ability to scavenge free radicals. The polyphenols and flavonoids in the soy milk product have powerful antioxidant, moisturizing, whitening, repairing, anti-inflammatory, firming, anti-allergic and metabolism-promoting effects, can effectively improve skin health, delay aging, and is suitable for use on a variety of skin types.

[0106] Obviously, the above embodiments of the present invention are only examples for clearly illustrating the present invention, and are not intended to limit the embodiments of the present invention. Those skilled in the art should understand that other different forms of changes or modifications can be made based on the above description. It is not necessary and impossible to list all the embodiments here. Any modifications, equivalent substitutions and improvements made within the spirit and principles of the present invention should be included in the protection scope of the claims of the present invention.

Claims

1. A method for preparing a multifunctional soybean milk product with dynamic pH control, characterized in that: The following steps are involved: S1. Mix soy milk, brown rice flour, sucrose and pomegranate peel powder to obtain a soy milk mixture; S2. The probiotics were inoculated into the soy milk mixture and placed in a culture shaker for fermentation. The shaker speed was 90-110 r / min. The pH value during the fermentation process was dynamically monitored. When the pH value was 4.8-5.0, the shaker speed was adjusted to 0 r / min, and the pH value was maintained at 4.5-4.6 to obtain a soy milk product for food raw materials; When the pH value is 4.8-5.0, the shaking speed is adjusted to 200-240 r / min, and the pH value is maintained at 4.0-4.1 to obtain a soybean milk product for cosmetics; The probiotics are selected from one or more of Bifidobacterium adolescentis, Lactobacillus mucosa fermentum, Lactobacillus paracasei and Lactobacillus plantarum.

2. The preparation method according to claim 1, characterized in that: In S1, the preparation of soy milk comprises the following steps: The soy milk is obtained by grinding soybeans in boiling water into slurry and filtering.

3. The preparation method according to claim 2, characterized in that: The mass ratio of the soybean to the boiling water is 1:(6-8).

4. The preparation method according to claim 1, characterized in that: In S1, the mass ratio of the soy milk, brown rice flour, sucrose and pomegranate peel powder is (850-950):(30-50):(20-50):(20-30).

5. The preparation method according to claim 1, characterized in that: In S2, the total viable count of the probiotics is not less than 1×10 6 CFU / mL.

6. The preparation method according to claim 1, characterized in that: In S2, the inoculation amount of the probiotics is 1%-5%.

7. The preparation method according to claim 1, characterized in that: In S2, the fermentation temperature is 37-42°C.

8. The preparation method according to claim 1, characterized in that: In S2, the fermentation time is 5-10 hours.

9. A multifunctional soymilk product prepared by the method according to any one of claims 1 to 8.

10. Use of the multifunctional soybean milk product according to claim 9 in food raw materials or cosmetics.

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