CN106472711A - A kind of fermentation process of the fruity tamarind cheese rich in isoflavone - Google Patents
A kind of fermentation process of the fruity tamarind cheese rich in isoflavone Download PDFInfo
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- CN106472711A CN106472711A CN201610929719.2A CN201610929719A CN106472711A CN 106472711 A CN106472711 A CN 106472711A CN 201610929719 A CN201610929719 A CN 201610929719A CN 106472711 A CN106472711 A CN 106472711A
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- tamarind
- cheese
- isoflavone
- bean milk
- fruity
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- 235000013351 cheese Nutrition 0.000 title claims abstract description 31
- GOMNOOKGLZYEJT-UHFFFAOYSA-N isoflavone Chemical compound C=1OC2=CC=CC=C2C(=O)C=1C1=CC=CC=C1 GOMNOOKGLZYEJT-UHFFFAOYSA-N 0.000 title claims abstract description 29
- CJWQYWQDLBZGPD-UHFFFAOYSA-N isoflavone Natural products C1=C(OC)C(OC)=CC(OC)=C1C1=COC2=C(C=CC(C)(C)O3)C3=C(OC)C=C2C1=O CJWQYWQDLBZGPD-UHFFFAOYSA-N 0.000 title claims abstract description 29
- 235000008696 isoflavones Nutrition 0.000 title claims abstract description 29
- 235000004298 Tamarindus indica Nutrition 0.000 title claims abstract description 27
- 238000000855 fermentation Methods 0.000 title claims abstract description 24
- 230000004151 fermentation Effects 0.000 title claims abstract description 24
- 240000004584 Tamarindus indica Species 0.000 title 1
- 244000046052 Phaseolus vulgaris Species 0.000 claims abstract description 38
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims abstract description 38
- 235000013336 milk Nutrition 0.000 claims abstract description 38
- 239000008267 milk Substances 0.000 claims abstract description 38
- 210000004080 milk Anatomy 0.000 claims abstract description 38
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims abstract description 34
- 241000596504 Tamarindus Species 0.000 claims abstract description 26
- 241000894006 Bacteria Species 0.000 claims abstract description 21
- 239000004310 lactic acid Substances 0.000 claims abstract description 17
- 235000014655 lactic acid Nutrition 0.000 claims abstract description 17
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 16
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 8
- 239000012467 final product Substances 0.000 claims abstract description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 25
- 244000199885 Lactobacillus bulgaricus Species 0.000 claims description 16
- 235000013960 Lactobacillus bulgaricus Nutrition 0.000 claims description 16
- 229940004208 lactobacillus bulgaricus Drugs 0.000 claims description 16
- 210000000582 semen Anatomy 0.000 claims description 15
- 239000007788 liquid Substances 0.000 claims description 12
- 239000001963 growth medium Substances 0.000 claims description 11
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- 230000001954 sterilising effect Effects 0.000 claims description 6
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- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 4
- 238000009835 boiling Methods 0.000 claims description 4
- 238000012258 culturing Methods 0.000 claims description 4
- 239000002609 medium Substances 0.000 claims description 4
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- 239000002002 slurry Substances 0.000 claims description 4
- 238000002791 soaking Methods 0.000 claims description 4
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- 238000011081 inoculation Methods 0.000 claims description 2
- 241000196324 Embryophyta Species 0.000 claims 1
- 210000000481 breast Anatomy 0.000 claims 1
- 238000000034 method Methods 0.000 abstract description 14
- 235000013618 yogurt Nutrition 0.000 abstract description 12
- 239000002994 raw material Substances 0.000 abstract description 8
- 239000003963 antioxidant agent Substances 0.000 abstract description 5
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- 230000000694 effects Effects 0.000 abstract description 5
- 238000004519 manufacturing process Methods 0.000 abstract description 5
- 108090000623 proteins and genes Proteins 0.000 abstract description 4
- 102000004169 proteins and genes Human genes 0.000 abstract description 4
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 21
- 235000010469 Glycine max Nutrition 0.000 description 20
- 244000068988 Glycine max Species 0.000 description 14
- 239000000047 product Substances 0.000 description 13
- 108010073771 Soybean Proteins Proteins 0.000 description 5
- 235000019710 soybean protein Nutrition 0.000 description 5
- 239000012153 distilled water Substances 0.000 description 4
- 239000000203 mixture Substances 0.000 description 4
- WEVYAHXRMPXWCK-UHFFFAOYSA-N Acetonitrile Chemical compound CC#N WEVYAHXRMPXWCK-UHFFFAOYSA-N 0.000 description 3
- 241000699670 Mus sp. Species 0.000 description 3
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- 239000000243 solution Substances 0.000 description 3
- 108010082495 Dietary Plant Proteins Proteins 0.000 description 2
- 241000186660 Lactobacillus Species 0.000 description 2
- 241000186673 Lactobacillus delbrueckii Species 0.000 description 2
- 240000006024 Lactobacillus plantarum Species 0.000 description 2
- 235000013965 Lactobacillus plantarum Nutrition 0.000 description 2
- 241001465754 Metazoa Species 0.000 description 2
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- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 229940039696 lactobacillus Drugs 0.000 description 2
- 229940072205 lactobacillus plantarum Drugs 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 108090000765 processed proteins & peptides Proteins 0.000 description 2
- 230000009467 reduction Effects 0.000 description 2
- 210000002966 serum Anatomy 0.000 description 2
- 239000012086 standard solution Substances 0.000 description 2
- 230000001629 suppression Effects 0.000 description 2
- 206010059245 Angiopathy Diseases 0.000 description 1
- 208000024172 Cardiovascular disease Diseases 0.000 description 1
- JVTAAEKCZFNVCJ-UWTATZPHSA-N D-lactic acid Chemical compound C[C@@H](O)C(O)=O JVTAAEKCZFNVCJ-UWTATZPHSA-N 0.000 description 1
- 229930091371 Fructose Natural products 0.000 description 1
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 1
- 239000005715 Fructose Substances 0.000 description 1
- JVTAAEKCZFNVCJ-UHFFFAOYSA-M Lactate Chemical compound CC(O)C([O-])=O JVTAAEKCZFNVCJ-UHFFFAOYSA-M 0.000 description 1
- 208000001132 Osteoporosis Diseases 0.000 description 1
- 102000035195 Peptidases Human genes 0.000 description 1
- 108091005804 Peptidases Proteins 0.000 description 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 230000003679 aging effect Effects 0.000 description 1
- GZCGUPFRVQAUEE-KCDKBNATSA-N aldehydo-D-galactose Chemical compound OC[C@@H](O)[C@H](O)[C@H](O)[C@@H](O)C=O GZCGUPFRVQAUEE-KCDKBNATSA-N 0.000 description 1
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- ADFCQWZHKCXPAJ-GFCCVEGCSA-N equol Chemical compound C1=CC(O)=CC=C1[C@@H]1CC2=CC=C(O)C=C2OC1 ADFCQWZHKCXPAJ-GFCCVEGCSA-N 0.000 description 1
- 235000019126 equol Nutrition 0.000 description 1
- 239000003797 essential amino acid Substances 0.000 description 1
- 235000020776 essential amino acid Nutrition 0.000 description 1
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- 239000000284 extract Substances 0.000 description 1
- 239000012530 fluid Substances 0.000 description 1
- 238000003304 gavage Methods 0.000 description 1
- TZBJGXHYKVUXJN-UHFFFAOYSA-N genistein Natural products C1=CC(O)=CC=C1C1=COC2=CC(O)=CC(O)=C2C1=O TZBJGXHYKVUXJN-UHFFFAOYSA-N 0.000 description 1
- 235000006539 genistein Nutrition 0.000 description 1
- 229940045109 genistein Drugs 0.000 description 1
- ZCOLJUOHXJRHDI-CMWLGVBASA-N genistein 7-O-beta-D-glucoside Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1OC1=CC(O)=C2C(=O)C(C=3C=CC(O)=CC=3)=COC2=C1 ZCOLJUOHXJRHDI-CMWLGVBASA-N 0.000 description 1
- 229930182478 glucoside Natural products 0.000 description 1
- 150000008131 glucosides Chemical class 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 230000007062 hydrolysis Effects 0.000 description 1
- 238000006460 hydrolysis reaction Methods 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- ADFCQWZHKCXPAJ-UHFFFAOYSA-N indofine Natural products C1=CC(O)=CC=C1C1CC2=CC=C(O)C=C2OC1 ADFCQWZHKCXPAJ-UHFFFAOYSA-N 0.000 description 1
- 238000002347 injection Methods 0.000 description 1
- 239000007924 injection Substances 0.000 description 1
- 229910017053 inorganic salt Inorganic materials 0.000 description 1
- 230000000968 intestinal effect Effects 0.000 description 1
- 230000007413 intestinal health Effects 0.000 description 1
- 150000002576 ketones Chemical class 0.000 description 1
- 230000037356 lipid metabolism Effects 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 239000000178 monomer Substances 0.000 description 1
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- 238000007254 oxidation reaction Methods 0.000 description 1
- 230000000704 physical effect Effects 0.000 description 1
- 230000035790 physiological processes and functions Effects 0.000 description 1
- 239000003075 phytoestrogen Substances 0.000 description 1
- 235000002378 plant sterols Nutrition 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 238000011321 prophylaxis Methods 0.000 description 1
- 230000005180 public health Effects 0.000 description 1
- 239000001397 quillaja saponaria molina bark Substances 0.000 description 1
- 150000003254 radicals Chemical class 0.000 description 1
- 238000002390 rotary evaporation Methods 0.000 description 1
- 229930182490 saponin Natural products 0.000 description 1
- 150000007949 saponins Chemical class 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C20/00—Cheese substitutes
- A23C20/02—Cheese substitutes containing neither milk components, nor caseinate, nor lactose, as sources of fats, proteins or carbohydrates
- A23C20/025—Cheese substitutes containing neither milk components, nor caseinate, nor lactose, as sources of fats, proteins or carbohydrates mainly containing proteins from pulses or oilseeds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/123—Bulgaricus
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/169—Plantarum
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/21—Streptococcus, lactococcus
- A23V2400/249—Thermophilus
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Dairy Products (AREA)
Abstract
The present invention relates to being rich in the fermentation process of the fruity tamarind cheese of isoflavone, step is as follows：(1) fruit is squeezed the juice；(2) make bean milk；(3) prepare lactic acid bacteria；(4) the fermentation of tamarind cheese, obtains final product the fruity tamarind cheese rich in isoflavone.The protein of the tamarind cheese that this method is obtained effectively is degraded, curdled milk effect is significant, and isoflavone level is higher, has certain antioxidant levels.Meanwhile, this method simple production process, abundant raw material is easy to get, and the innovation that soy yogurt is produced and the lifting of quality are of great importance.
Description
Technical field
The invention belongs to beverage processing technique field, the fermentation of especially a kind of fruity tamarind cheese rich in isoflavone
Method.
Background technology
Soybean nutritional enriches, and protein content is about 40%.And containing abundant inorganic salt, carotenoid, vitamin,
Soybean isoflavone, soybean saponin, plant sterol and various trace element etc..Soybean isoflavone can be utilized by people's internal microorganism
And generate can prophylaxis of cancer equol.Soybean isoflavone has multiple physiologically actives, is mainly shown as phytoestrogen and resists
Oxidation, can anti-curing cancers, alleviation female dimacteric syndrome, alleviation osteoporosises, reduction blood fat, prevention of cardiovascular disease
Disease etc., simultaneously can two-ways regulation human body estrogen level, suppression or remove free radical, play aesthetic health care, delay body aging
Effect.
Soybean protein is rich in essential amino acid, and forms almost identical with animal proteinum.Soybean protein is as nutrition
It is worth very high vegetable protein, be the currently the only vegetable protein that can replace animal proteinum.But due to soybean protein dissolubility
Low and be not hydrolyzed in human body alimentary canal, not easily digested.By fermentable, soybean protein can be preferential
Hydrolysis, a part of Proteolytic enzyme is soybean peptide, and easily digested absorption can be rapidly provided human body energy.Soybean peptide have antioxidation,
The physiological functions such as blood pressure lowering, reduction cholesterolemia, promotion lipid metabolism.
Diet and public health through comparing Chinese and western find, the more Asian countries people of human consumption soybean product suffer from the heart
The ratio of angiopathy and cancer is substantially low than western countries.At present, bean product is no longer treated as simple nourishment food,
But more and more paid attention to by people as a kind of health food.The prominent defect of our people's food configuration is protein
Take in low, far apart with developed country.The exploitation of soybean protein fermentation yogurt is to solve our people's albumen Deficiency of Intake
One of important channel.
By retrieval, find as related to present patent application patent publication us in next chapter：
Bean milk fermented product (CN105101813A), provides one kind to have and milk is carried out Yoghourt obtained from lactate fermentation
The bean milk fermented product of equal local flavor and smooth physical property, for described bean milk fermented product, is manufacturing with bean milk as raw material
During fermented product, even if only by streptococcus thermophiluss (Streptococcus thermophilus) and Lactobacillus delbrueckii
Subspecies (Lactobacillus delbrueckii？Subsp.bulgaricus in the case of) as lactic acid bacteria mixed culture fermentation agent,
Also the processed such as ferment treatment, extraction process are not implemented to the bean milk as raw material, and also without raw materials such as sugar source.Using
Fermented using the bean milk obtained from lactic acid bacteria mixed culture fermentation agent comprising streptococcus thermophiluss and lactobacillus delbruockii subspecies bulgaricus
Thing solving above-mentioned problem, in being seeded to bean milk and when being cultivated, can accumulate in fermented product by described streptococcus thermophiluss
The Fructose of more than 0.4g/L, described lactobacillus delbruockii subspecies bulgaricus are in being seeded to bean milk and when being cultivated, Neng Gou
The D-ALPHA-Hydroxypropionic acid of more than 0.4g/L is accumulated in fermented product.
By contrast, there are the different of essence from above-mentioned patent publication us in present patent application.
Content of the invention
It is an object of the invention in place of overcoming the deficiencies in the prior art, providing a kind of fruity tamarind rich in isoflavone
The fermentation process of cheese, the protein in the tamarind cheese that the method is obtained effectively is degraded, curdled milk effect is significant, and different Huang
Ketone level is higher, has certain antioxidant levels；Meanwhile, this method simple production process, abundant raw material is easy to get, to soy yogurt
The innovation producing and the lifting of quality are of great importance.
For achieving the above object, the present invention provides following technical scheme：
A kind of fermentation process of the fruity tamarind cheese rich in isoflavone, step is as follows：
(1) fruit is squeezed the juice
1. choose the fruit that individuality is homogeneous, no goes rotten, have no mechanical damage, be cut into small pieces after clear water wash clean；
2. squeeze, be centrifuged 3500～5000r/min, 5～10min, take supernatant；
3. 105 DEG C, sterilize under the conditions of 30min, obtain sterilized juices；
(2) make bean milk
1. bad Semen sojae atricolor is chosen, and by Semen sojae atricolor with fully soaking 10～16h after clear water wash clean, fully absorb water to Semen sojae atricolor；
2. according to bean：The mass ratio of water is 1:3 ratio, the Semen sojae atricolor after water suction is put into fiberizer and grinds, slurry is divided with slag
From obtaining bean milk；
3. after bean milk boils, according to bean milk：The mass ratio of sterilized juices is 2:1 ratio, adds sterilized juices, then boils
4～5min, obtains mixed liquor；
(3) prepare lactic acid bacteria
1. liquid MRS culture medium 200mL is obtained in the conical flask of 500mL, 115 DEG C, 20min sterilizing, make lactic acid bacteria
Culture medium；
2. when lactic acid bacteria culturing medium temperature is 30～40 DEG C, with Inoculating needle picking Lactobacillus bulgaricus, thermophilic chain respectively
Coccus inoculates, and each mixes, and cultivates at 37 DEG C；
3. cultivate 18～24h, when culture medium becomes cloudy, Lactobacillus bulgaricus, thermophilus are just obtained respectively
Bacterium；
(4) the fermentation of tamarind cheese
When the mixeding liquid temperature of the Sucus Mali pumilae after boiling and bean milk is reduced to 45 DEG C, add in sterilized bottle, add mixed
Close the white sugar of liquid gross mass 0.5～5%, then successively add Lactobacillus bulgaricus of mixed liquor gross mass 1～2%, thermophilic
Hot streptococcus, mix, 40～45 DEG C of fermentations 10～15h, 4 DEG C of after-ripening 4～6h, obtain final product the fruity soy yogurt rich in isoflavone
Cheese.
And, described step after (4) middle priority adds Lactobacillus bulgaricus, streptococcus thermophiluss, adds the total matter of mixed liquor
The Lactobacillus plantarum of amount 1%.
The advantage that the present invention obtains and good effect are：
1st, the protein in the tamarind cheese that this method is obtained effectively is degraded, curdled milk effect is significant, and isoflavone water
Flat higher, there are certain antioxidant levels；Meanwhile, this method simple production process, abundant raw material is easy to get, and soy yogurt is produced
Innovation and the lifting of quality be of great importance.
2nd, this method sterilizes after bean milk is mixed with fruice, and inoculating lactic acid bacterium ferments, and prepared tamarind cheese has
Fruit-like flavour；In addition, fruice can according to fruit variety change so as to get Yoghurt there are different tastes, enrich
The species of prepared tamarind cheese, meets consumption demand；The method through pasteurizing temperature effect so that big in product
There is conversion and degrade in bean isoflavone monomer, glucoside isoflavone content increases, and rich in isoflavone, antioxidation also increases
Plus.
3rd, used in this method, lactic acid bacteria can maintain intestinal health, and pathogenic bacterium breed in intestinal for suppression, so that defecation is led to
Freely, the making of tamarind cheese is simple and convenient, and nutritive value is higher, very popular.
4th, this method mode of production is simple, and abundant raw material source is easy to get, economical and practical, has higher trade benefit, opens
Create the New raxa of domestic market cheese, the innovation that bean product are produced and the lifting of qualities are of great importance.
Specific embodiment
With reference to embodiment, the present invention is further described, and following embodiments are illustrative, is not determinate,
Protection scope of the present invention can not be limited with following embodiments.
Raw material used in the present invention, if no special instructions, is the commercially available prod of routine；Used in the present invention
Method, if no special instructions, is the conventional method of this area.
Embodiment 1
A kind of fermentation process of the apple aroma tamarind cheese rich in isoflavone, comprises the following steps that：
1st, Fructus Mali pumilae is squeezed the juice
(1) choose the Fructus Mali pumilae that individuality is homogeneous, no goes rotten, have no mechanical damage, be cut into small pieces after clear water wash clean；
(2) Fructus Mali pumilae is squeezed, be centrifuged 3500～5000r/min, 5～10min, take supernatant；
(3) 105 DEG C, sterilize under the conditions of 30min, obtain sterilizing Sucus Mali pumilae.
2nd, make bean milk
(1) bad bean is chosen, and by Semen sojae atricolor with fully soaking about 10～16h after clear water wash clean, fully absorb water to Semen sojae atricolor；
(2) according to bean：The mass ratio of water is 1:3 about ratio, by water suction after Semen sojae atricolor put into fiberizer grind, slurry with
Slag separates, and obtains bean milk；
(3) after bean milk boils, according to bean milk：The mass ratio of sterilized juices is 2:1 ratio, adds sterilized juices, then
Boil 4～5min, obtain mixed liquor.
3rd, (Lactobacillus bulgaricus and streptococcus thermophiluss, fermented yoghourt commercial strain also can directly add to prepare lactic acid bacteria
Enter the mycopowder of purchase)
(1) liquid MRS culture medium 200mL is obtained in the conical flask of 500mL, 115 DEG C, 20min sterilizing, make lactic acid bacteria
Culture medium.
(2) when lactic acid bacteria culturing medium temperature is 30～40 DEG C, with Inoculating needle picking Lactobacillus bulgaricus, thermophilic chain respectively
Coccus, inoculation, each mix, and cultivate at 37 DEG C.
(3) cultivate 18～24h, when culture medium becomes cloudy, Lactobacillus bulgaricus, thermophilus are just obtained respectively
Bacterium.
4th, the fermentation of tamarind cheese
When the mixeding liquid temperature of the Sucus Mali pumilae after boiling and bean milk is reduced to 45 DEG C, add in sterilized bottle, add mixed
Close the white sugar of liquid gross mass 0.5～5%, then successively add Lactobacillus bulgaricus of mixed liquor gross mass 1～2%, thermophilic
Hot streptococcus, mix, 40～45 DEG C of fermentations 10～15h, 4 DEG C of after-ripening 4～6h, obtain final product the fruity soy yogurt rich in isoflavone
Cheese.
Embodiment 2
A kind of fermentation process of the fruity tamarind cheese rich in isoflavone, step is as follows：
(1) fruit is squeezed the juice
1. choose the fruit that individuality is homogeneous, no goes rotten, have no mechanical damage, be cut into small pieces after clear water wash clean；
2. squeeze, be centrifuged 3500～5000r/min, 5～10min, take supernatant；
3. 105 DEG C, sterilize under the conditions of 30min, obtain sterilized juices；
(2) make bean milk
1. bad Semen sojae atricolor is chosen, and by Semen sojae atricolor with fully soaking 10～16h after clear water wash clean, fully absorb water to Semen sojae atricolor；
2. according to bean：The mass ratio of water is 1:3 ratio, the Semen sojae atricolor after water suction is put into fiberizer and grinds, slurry is divided with slag
From obtaining bean milk；
3. after bean milk boils, according to bean milk：The mass ratio of sterilized juices is 2:1 ratio, adds sterilized juices, then boils
4～5min, obtains mixed liquor；
(3) (Lactobacillus bulgaricus and streptococcus thermophiluss, fermented yoghourt commercial strain also can directly add to prepare lactic acid bacteria
Enter the mycopowder of purchase)
1. liquid MRS culture medium 200mL is obtained in the conical flask of 500mL, 115 DEG C, 20min sterilizing, make lactic acid bacteria
Culture medium；
2. when lactic acid bacteria culturing medium temperature is 30～40 DEG C, with Inoculating needle picking Lactobacillus bulgaricus, thermophilic chain respectively
Coccus inoculates, and each mixes, and cultivates at 37 DEG C；
3. cultivate 18～24h, when culture medium becomes cloudy, Lactobacillus bulgaricus, thermophilus are just obtained respectively
Bacterium；
(4) the fermentation of tamarind cheese
When the mixeding liquid temperature of the Sucus Mali pumilae after boiling and bean milk is reduced to 45 DEG C, add in sterilized bottle, add mixed
Close the white sugar of liquid gross mass 0.5～5%, then successively add Lactobacillus bulgaricus of mixed liquor gross mass 1～2%, thermophilic
Hot streptococcus, add the Lactobacillus plantarum of mixed liquor gross mass 1%, mix, 40～45 DEG C of fermentation 10～15h, 4 DEG C of after-ripening 4
～6h, obtains final product the fruity tamarind cheese rich in isoflavone.
The coherent detection of the fruity tamarind cheese rich in isoflavone that this method is obtained：
1st, the extraction of soybean isoflavone and analysis
(1) accurately weigh genistein standard substance 1.31mg, be placed in 10mL volumetric flask, dissolved with 95% ethanol, and fixed
Hold to scale, shake up, concentration is 131mg/L.
(2), after taking 5g tamarind of the present invention cheese to be dissolved completely in the distilled water of 17.5mL, add 5mLHCl (0.1mol/
L) and 25mL acetonitrile, shaken at room temperature extracts 2h.Will be dry for extracting solution rotary evaporated to dryness less than 34 DEG C.Residual after rotary evaporation
Thing is settled to 50mL with 95% ethanol.
(3) using 95% ethanol as blank, take appropriate 95% ethanol dilution to the standard solution of suitable concentration or sample
Product liquid, is to scan in the range of 190～400nm in ultra-violet (UV) band wavelength, determines the mensure wavelength of sample, have peak-peak at 260nm.
(4) accurate 0.1,0.3,0.5,0.7,0.9mL standard solution of drawing is respectively placed in the volumetric flask of 10mL, each addition
The ethanol of 1mL 95%, distilled water is settled to scale, shakes up.The solution that distilled water is settled to 10mL is added with the ethanol of 1mL 95%
As blank, measure solution absorbance at 260nm.Average for 3 times, obtain calibration curve equation.
(5) accurate absorption analyte sample fluid 1mL, is placed in 10mL volumetric flask, plus 1mL 95% ethanol, and distilled water is settled to
Scale, surveys absorbance, calculates the content of soybean isoflavone according to calibration curve equation at 260nm.
After measured, the isoflavone content in tamarind cheese of the present invention is 2.8mg/g.
2nd, feature detection
The improvement to exhausted mining areas antioxidant levels for the apple aroma fermenting sour soybean milk rich in isoflavone, concrete steps are such as
Under：
(1) the ICR female mice of 30 7 week old is randomly divided into 3 groups：Blank group, model control group, feeding group, every group
10.Model group and feeding group are according to 300mg/ (kg d) dosage, subcutaneous injection sterilizing D- galactose, the body such as blank group injection
Long-pending sterile saline, continuously injects 55d, builds mice aging model.
(2) this product soy yogurt is stirred continuously during the fermentation, does not allow product be solidified as cheese, makes soy yogurt.Feeding
In addition to feeding normal feedstuff, daily gavage 2mL is rich in the fermenting sour soybean milk of isoflavone to group.Blank group and model control group all only feed
Normal feedstuff.After 1 month, put to death mice, take serum, kit measurement T-AOC, GSH-Px, SOD activity and MDA growing amount, such as
Shown in table 1.
The impact table to exhausted mining areas Serum antioxidant indices for table 1 fermenting sour soybean milk
Note：Different letters represent the significance of difference (p<0.05).
As shown in Table 1, four indexs show, improve the antioxidation energy of exhausted mining areas after feeding fermenting sour soybean milk
Power.
Claims (2)
1. a kind of fermentation process of the fruity tamarind cheese rich in isoflavone it is characterised in that：Step is as follows：
(1) fruit is squeezed the juice
1. choose the fruit that individuality is homogeneous, no goes rotten, have no mechanical damage, be cut into small pieces after clear water wash clean；
2. squeeze, be centrifuged 3500～5000r/min, 5～10min, take supernatant；
3. 105 DEG C, sterilize under the conditions of 30min, obtain sterilized juices；
(2) make bean milk
1. bad Semen sojae atricolor is chosen, and by Semen sojae atricolor with fully soaking 10～16h after clear water wash clean, fully absorb water to Semen sojae atricolor；
2. according to bean：The mass ratio of water is 1:3 ratio, the Semen sojae atricolor after water suction is put into fiberizer and grinds, slurry is separated with slag, obtains
Bean milk；
3. after bean milk boils, according to bean milk：The mass ratio of sterilized juices is 2:1 ratio, adds sterilized juices, then boil 4～
5min, obtains mixed liquor；
(3) prepare lactic acid bacteria
1. liquid MRS culture medium 200mL is obtained in the conical flask of 500mL, 115 DEG C, 20min sterilizing, make lactic acid bacteria culture
Base；
2. when lactic acid bacteria culturing medium temperature is 30～40 DEG C, with Inoculating needle picking Lactobacillus bulgaricus, streptococcus thermophiluss respectively
Inoculation, each mixes, and cultivates at 37 DEG C；
3. cultivate 18～24h, when culture medium becomes cloudy, Lactobacillus bulgaricus, streptococcus thermophiluss are just obtained respectively；
(4) the fermentation of tamarind cheese
When the mixeding liquid temperature of the Sucus Mali pumilae after boiling and bean milk is reduced to 45 DEG C, adds in sterilized bottle, add mixed liquor
The white sugar of gross mass 0.5～5%, then successively adds the Lactobacillus bulgaricus of mixed liquor gross mass 1～2%, thermophilic chain
Coccus, mixes, 40～45 DEG C of fermentations 10～15h, 4 DEG C of after-ripening 4～6h, obtains final product the fruity tamarind cheese rich in isoflavone.
2. the fruity tamarind cheese rich in isoflavone according to claim 1 fermentation process it is characterised in that：Described
Step after (4) middle priority adds Lactobacillus bulgaricus, streptococcus thermophiluss, adds the plant breast bar of mixed liquor gross mass 1%
Bacterium.
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Cited By (5)
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| CN107484935A (en) * | 2017-09-25 | 2017-12-19 | 中国人民武装警察部队工程大学 | A kind of compound lactobacillus-fermencucumber ginseng juice beverage and preparation method thereof |
| CN107691654A (en) * | 2017-10-20 | 2018-02-16 | 江南大学 | A kind of extraction vegetable protein slurries simultaneously carry out the method for physics and fermentation process to it |
| CN108064970A (en) * | 2018-01-10 | 2018-05-25 | 惠安县泽元贸易商行 | A kind of almond pine nut soya bean slurry cheese of zero cholesterol, trans-fatty acid-free |
| CN108208186A (en) * | 2018-02-23 | 2018-06-29 | 谢明勇 | A kind of probiotics fermention soya-bean milk and preparation method |
| CN111134199A (en) * | 2020-02-20 | 2020-05-12 | 杭州九阳豆业有限公司 | Preparation method of beany flavor-free fermented soybean milk and prepared beany flavor-free fermented soybean milk |
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| CN107484935A (en) * | 2017-09-25 | 2017-12-19 | 中国人民武装警察部队工程大学 | A kind of compound lactobacillus-fermencucumber ginseng juice beverage and preparation method thereof |
| CN107691654A (en) * | 2017-10-20 | 2018-02-16 | 江南大学 | A kind of extraction vegetable protein slurries simultaneously carry out the method for physics and fermentation process to it |
| CN108064970A (en) * | 2018-01-10 | 2018-05-25 | 惠安县泽元贸易商行 | A kind of almond pine nut soya bean slurry cheese of zero cholesterol, trans-fatty acid-free |
| CN108208186A (en) * | 2018-02-23 | 2018-06-29 | 谢明勇 | A kind of probiotics fermention soya-bean milk and preparation method |
| CN111134199A (en) * | 2020-02-20 | 2020-05-12 | 杭州九阳豆业有限公司 | Preparation method of beany flavor-free fermented soybean milk and prepared beany flavor-free fermented soybean milk |
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