WO2019042197A1 - 一种清爽型风味的功能性大豆乳清饮料及其生产方法 - Google Patents
一种清爽型风味的功能性大豆乳清饮料及其生产方法 Download PDFInfo
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- WO2019042197A1 WO2019042197A1 PCT/CN2018/101667 CN2018101667W WO2019042197A1 WO 2019042197 A1 WO2019042197 A1 WO 2019042197A1 CN 2018101667 W CN2018101667 W CN 2018101667W WO 2019042197 A1 WO2019042197 A1 WO 2019042197A1
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- WIPO (PCT)
- Prior art keywords
- soy whey
- pineapple juice
- tofu
- whey beverage
- refreshing flavor
- Prior art date
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/60—Drinks from legumes, e.g. lupine drinks
- A23L11/65—Soy drinks
-
- 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
- A23C11/00—Milk substitutes, e.g. coffee whitener compositions
- A23C11/02—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins
- A23C11/10—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins
- A23C11/103—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins containing only proteins from pulses, oilseeds or nuts, e.g. nut milk
- A23C11/106—Addition of, or treatment with, microorganisms
-
- 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
- A23V2400/175—Rhamnosus
-
- 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
Definitions
- the invention relates to the technical field of production technology of soybean whey beverage, in particular to a soybean whey beverage with light yellow color, refreshing taste, pleasant flavor and remarkable antioxidant activity and a production method thereof.
- Whey is a by-product of the use of animal-derived cheese, which contains a large amount of acid-soluble nutrients that are often further processed into a variety of high-value products. Similarly, China's use of soy milk to make tofu will also produce yellow drain, commonly known as tofu yellow pulp water.
- the difference between whey and soy whey is mainly as follows: (1) Different sources of whey are derived from the clear liquid precipitated when casein is solidified by fermentation of acid produced by lactic acid bacteria in animal milk. Soybean whey is derived from soy globulin in plant soy milk. A clear solution that precipitates when solidified by magnesium or acid. 2 Chemical composition Different whey contains a large amount of nutrients such as whey protein and lactose.
- Soy whey contains a large amount of soy whey protein and probiotic factors such as raffinose and stachyose, and phytochemicals such as soy isoflavones.
- the soy whey produced by the brine tofu also contains a large amount of calcium and magnesium ions.
- 3 Flavors Different whey still have a small amount of milk fat content, so there is a slight milky fragrance. Soy whey has residual products of soybean oil after oxidation, so there is obvious bean flavor. It can be seen that soy whey contains a variety of health-friendly ingredients that can be further utilized like whey.
- the brine tofu whey contains a large amount of metal ions and has defects such as soybean meal, it is mainly discharged as waste water or treated to reduce BOD and COD.
- the object of the present invention is to solve the problems in the prior art mentioned above, and to provide a method for producing a lactic acid bacteria fermented soybean whey beverage with simple process, unique flavor and remarkable anti-oxidation effect.
- the present invention selects a clear liquid produced by preparing the acid tofu as a fermentation raw material.
- Physalis tofu is a tofu yellow pulp water which is naturally fermented and acidified, commonly known as syrup water.
- Tofu prepared as a coagulant because this traditional physalis tofu has a unique flavor and contains a large number of probiotic lactobacilli, the more The more consumers love, the increasing demand.
- the soy whey protein, raffinose, stachyose, isoflavones and saponins soluble under acidic conditions are leached with water. Therefore, this soy whey is chemically an acidic extract of soybean, does not contain excessive calcium and magnesium ions, and can be used as an excellent beverage raw material without ion exchange.
- the present invention also adds a certain proportion of pineapple juice to the soybean whey.
- Pineapple fruit is rich in fructose, glucose, sucrose, vitamin A, vitamin B, vitamin C and calcium, phosphorus, iron and other ingredients. They are both trace nutrients and promoters of lactic acid bacteria growth. Not only that, but the combination of these ingredients also has a pleasant taste and aroma, which is popular among consumers.
- Streptococcus thermophilus is a strain of Streptococcus.thermophilus isolated from domestic laboratory fermented soybean milk from the direct-injection starter XPL-1 (sample of Hansen).
- .amylolyticus and L. rhamnosus are strains isolated from naturally fermented tofu physalis in the laboratory.
- the key to the invention is the choice of fermentation feedstock and the optimization of the starter.
- pineapple juice has a unique sweet taste and odor. Adding a proper proportion of pineapple juice to the tofu yellow pulp water can partially mask the bean flavor of the yellow pulp water, making the flavor soft and soft.
- pineapple juice is rich in vitamin A, vitamin B2, vitamin C and mineral nutrients. Adding it to yellow pulp water can supplement the micronutrients that are lacking in yellow pulp water and promote the growth of lactic acid bacteria.
- Streptococcus thermophilus has strong ⁇ -galactosidase activity, high utilization of raffinose and stachyose, good fermentation performance in soy whey, and produces a large amount of extracellular polysaccharide;
- rhamnose Lactobacillus has strong ⁇ -glucosidase activity, and the ability to convert soy isoflavones into aglycones is very strong, which can improve the bioavailability of isoflavones in fermented soybean whey; Strong alpha-galactosidase and beta-glucosidase activity.
- a method for producing a refreshing flavor functional soy whey beverage comprising the following steps:
- step 4 the activated pineapple juice syrup tofu yellow pulp water is connected to the activated starter, the inoculum amount is 2-6% of the water content of the pineapple juice syrup tofu yellow pulp, and then cultured at 35-45 ° C. -36h, centrifuge the supernatant, and refrigerate to obtain a fermented pineapple juice soy whey drink;
- the starter is a combination of Streptococcus thermophilus and Lactobacillus amylolyticus and Lactobacillus rhamnosus, respectively, and the volume ratio of Streptococcus thermophilus to one of them Both are 1:1-4;
- Streptococcus thermophilus is CGMCC No. 11943;
- the strain storage number of Lactobacillus amylolyticus is CGMCC NO.9090;
- the strain number of the Lactobacillus rhamnosus is GDMCC 60224.
- the freshly squeezed pineapple juice is sterilized by placing the pineapple juice at 110-115 ° C for 1-15 min.
- the mixing volume ratio of the physalis tofu yellow pulp water to the pineapple juice is 20:1-4.
- the pineapple juice is prepared by extracting pineapple pulp, filtering with 4 layers of gauze, and taking the filtrate.
- the method for activating S. thermophilus is: taking 3-8% Streptococcus thermophilus glycerol-preserved bacteria, inoculated in sterilized Elliker medium, culturing at 37-45 ° C for 10-24 h, repeating activation 2-3 times, stand by.
- the Lactobacillus aeruginosa and Lactobacillus rhamnosus are activated by taking a glycerol-preserved strain of 3-8% Lactobacillus aeruginosa or Lactobacillus rhamnosus, and inoculated separately to the sterilized MRS liquid.
- MRS liquid glycerol-preserved strain of 3-8% Lactobacillus aeruginosa or Lactobacillus rhamnosus
- the temperature of the refrigeration is 4 °C.
- a refreshing flavor functional soy whey beverage produced by the above production method is a refreshing flavor functional soy whey beverage produced by the above production method.
- the invention has the following advantages:
- the lactic acid bacteria fermented pineapple juice soybean whey beverage produced by the invention not only combines the nutritional value of pineapple juice and yellow pulp water, but also imparts the unique aroma and refreshing taste of the soybean whey beverage, and is a market development for the yellow pulp water beverage. Provided the possibility.
- the lactic acid bacteria fermented pineapple juice soybean whey beverage produced by the invention has significantly higher antioxidant activity indexes such as DPPH free radical scavenging compared with fresh tofu yellow syrup water, and generates a large amount of active ingredients such as lactic acid and extracellular polysaccharide. .
- the starter used in the present invention is a combination of Streptococcus thermophilus and Lactobacillus amylolyticus and Lactobacillus rhamnosus, and has high adaptability and synergistic fermentation in yellow pulp water.
- the raw materials used in the production are pure plant sources, and the obtained products have the beneficial effects of regulating intestinal flora and promoting cardiovascular health.
- Figure 1 is a graph showing the manner in which soy isoflavones are present in Examples 2, 4, and 5.
- the determination of the acidity of the fermented yellow pulp water was carried out in accordance with the method described in GB 5413.34-2010.
- the specific operation is: accurately weigh the sample 5.0g, put it into a 50m L beaker, add 20mL of distilled water without CO2, mix well, then add 0.5mL phenolphthalein indicator to titrate with 0.1N NaOH standard solution until the solution is reddish, and at 0.5 The min does not disappear as the end point of the titration, and the acidity value is calculated according to the following formula:
- V the volume (ml) of the sodium hydroxide standard solution consumed
- the antioxidant activity DPPH ⁇ free radical of the fermented yellow pulp water is determined according to the method described in the literature using the use of a free radical method to the antioxidant activity, and the specific method is as follows: 2 mL each sample and 2 mL of DPPH (0.2 mmol/L in absolute ethanol) solution was thoroughly mixed. The reaction was carried out in the dark at room temperature for 30 min, during which time it was protected from light. The absorbance of the sample after the reaction was measured at 517 nm. Tocopherol (Trolox) was used as a standard substance by mixing 2 ml of DPPH and 2 ml of absolute ethanol as a control.
- Embodiment the fermentation nejayote measured antioxidant activity reducing power of Fe (FRAP) 3+ in accordance with the literature
- the determination of the content of isoflavones in the fermented yellow pulp water is carried out by high performance liquid chromatography.
- the specific method is as follows: pretreatment of the sample: accurately measuring 2 mL of each sample in a 10 mL volumetric flask, using 80% methanol solution The volume was adjusted to 10 mL, ultrasonic extraction at 60 ° C for 1 h, centrifuged at 10000 g for 10 min, and the supernatant was taken for about 1 mL. The filter was passed through a 0.45 ⁇ m filter (organic phase), and the filtrate was poured into a sample bottle and stored at -20 ° C until use. For the analysis of soy isoflavones.
- Chromatographic conditions Phenomenex Analytical Guard Cartridge System (KJ0-4282), 8-column (AJ0-4286); Column: Phenomenex Luna 8 (2) 100A column (inner diameter 4.6 mm, length 250 mm, particle size 5 ⁇ m); mobile phase :A is 0.1% acetic acid solution, B is 0.1% acetic acid acetonitrile solution; Flow rate: 1 mL/min; Column temperature: 36 ° C; Thermo-Ultimate 3000 liquid chromatograph; Detector: VWD 3100 UV detector; Detection wavelength: 254 nm Injection volume: 20 ⁇ L, separation time 26 min. Gradient elution conditions are in accordance with GB/T 26625-2011.
- Standard curve drawing 1 mg of each of the standard genistein, daidzin, genistein and daidzein was weighed separately, and the volume was adjusted to 10 mL with methanol to prepare a standard stock solution. A certain amount of each standard stock solution is taken up, diluted with methanol to a certain concentration, and analyzed by the machine. Linear regression was performed with the mass concentration (x) and peak area (y) of each component, and the linear regression equations of the five standards were plotted.
- the preparation of the starter seed liquid was carried out according to the following method, and the specific operation was as follows: 1) S. thermophilus seed liquid: a 250 mL flask was added, 100 mL of Elliker medium was added, and 121 ° C was extinguished. The strain was inoculated with S. thermophilus at a ratio of 5% for 15 min, cultured at (37-45) ° C (12-24) h, and continuously activated 2-3 times, and used as a seed culture solution. 2) L. amylolyticus and L.
- rhamnosus seed solution Take two 250mL flasks, add 100ml MRS liquid medium, sterilize at 121 °C for 15min, according to 5% The ratios were inoculated with Lactobacillus aeruginosa and Lactobacillus rhamnosus, respectively, and cultured at (32-47) °C for (12-24) h, and continuously activated 2-3 times, and used as a seed culture solution.
- the sensory price of the fermented yellow pulp water was carried out in accordance with the method described in GB 19302-2010 with appropriate modifications.
- the score is scored on a 9-point scale, with 1 being the worst and 9 being the best.
- eight evaluators were invited to score and describe the odor, color and taste.
- Table 1 is the sensory score of the yellow pulp water drink.
- Lactobacillus rhamnosus was isolated from Kaiping syrup water in Guangdong.
- the separation and purification method was as follows: 1 ml of physalis aqueous supernatant was diluted and applied to MRS agar medium, and cultured at 37 ° C overnight. , pick a single colony on the plate and obtain the strain.
- Lactobacillus rhamnosus strain was deposited in Guangdong Microbial Culture Collection.
- the deposit site was Guangdong Provincial Institute of Microbiology, 5th Floor, Building 59, No. 100, Xianlie Middle Road, Guangzhou.
- the deposit number is GDMCC 60224.
- the deposit date is August 25, 2017.
- thermophilus thermophilus combined with Lactobacillus amylolyticus fermented soybean whey beverage
- Example 4 Streptococcus thermophilus combined with Lactobacillus aeruginosa fermented pineapple juice soy whey drink
- Soy isoflavones were transformed, including soybean glycoside 95.55 mg / L, genistein 32.92 mg / L, daidzein 62.10 mg / L, genistein 24.02 mg / L ( Figure 1).
- Soy isoflavones were converted, including soybean glycosides 54.87 mg / L, genist lignin 18.57 mg / L, daidzein 157.17 mg / L, genistein 36.80 mg / L ( Figure 1).
- Example 6 Streptococcus thermophilus combined with Lactobacillus aeruginosa fermented pineapple juice soy whey beverage
- the strain has a significant effect on the flavor and antioxidant activity of the fermented soybean whey beverage.
- Lactobacillus rhamnosus has strong conversion ability to isoflavones. When fermenting soybean whey separately, it can convert all soybean isoflavones into aglycons type after fermentation at 37 °C for 12h (Example 1); When combined with cocci, the content of daidzein reached 157.17 mg/L, and the content of genistein reached 36.80 mg/L (Example 5), which was higher than that of Lactobacillus aeruginosa combined with Streptococcus thermophilus (Example 4).
- the fermented pineapple juice soybean whey beverage prepared by applying the patented technology has the characteristics of good flavor and outstanding anti-oxidation function, and has broad market development and application prospects.
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Abstract
Description
Claims (8)
- 一种清爽型风味的功能性大豆乳清饮料的生产方法,其特征在于包括如下步骤:1)以千克和升分别作为质量和体积单位计,按新鲜酸浆豆腐黄浆水的质量体积比添加0-6%的蔗糖,充分溶解,过滤;2)将添加了蔗糖的新鲜酸浆豆腐黄浆水在110-121℃的温度下处理5-20min,冷却;3)将鲜榨的菠萝汁灭菌,冷却;4)将步骤2)所得灭菌酸浆豆腐黄浆水与步骤3)所得灭菌菠萝汁在无菌环境中按照体积比20:1-25:2混匀;5)在步骤4)所得菠萝汁酸浆豆腐黄浆水中接入经过活化的发酵剂,接种量为菠萝汁酸浆豆腐黄浆水含量的2-6%,然后在35-45℃下培养12-36h,离心取上清液,冷藏,得到发酵菠萝汁大豆乳清饮料;所述发酵剂为嗜热链球菌(Streptococcus thermophilus)分别与解淀粉乳杆菌(Lactobacillus amylolyticus)和鼠李糖乳杆菌(Lactobacillus rhamnosus)中的一种组合,嗜热链球菌与其中一种的体积比均为1:1-4;所述嗜热链球菌(Streptococcus thermophilus)的保藏号为CGMCC NO.11943;所述解淀粉乳杆菌(Lactobacillus amylolyticus)的菌种保藏号为CGMCC NO.9090;所述鼠李糖乳杆菌(Lactobacillus rhamnosus)的菌种保藏号为GDMCC 60224。
- 根据权利要求1所述的清爽型风味的功能性大豆乳清饮料的生产方法,其特征在于,所述鲜榨菠萝汁的灭菌方法为将菠萝汁置于110-115℃高温灭菌1-15min。
- 根据权利要求1所述的清爽型风味的功能性大豆乳清饮料的生产方法,其特征在于,酸浆豆腐黄浆水与菠萝汁的混合体积比为20:1-4。
- 根据权利要求1所述的清爽型风味的功能性大豆乳清饮料的生产方法,其特征在于,所述菠萝汁的制备方法为:取菠萝果肉进行榨汁,4层纱布过滤,取滤液。
- 根据权利要求1所述的清爽型风味的功能性大豆乳清饮料的生产方法,其特征在于,所述嗜热链球菌活化方法是:取3-8%嗜热链球菌甘油保藏菌种,接种于已灭菌的Elliker培养基中,于37-45℃培养10-24h,重复活化2-3次,待用。
- 根据权利要求1所述的清爽型风味的功能性大豆乳清饮料的生产方法,其特征在于,所述解淀粉乳杆菌和鼠李糖乳杆菌活化的方法是:取3-8%解淀粉乳杆菌或鼠李糖乳杆菌的甘油保 藏菌种,分别接种于已灭菌的MRS液体培养基中,于32-47℃培养10-24h,重复活化2-3次,待用。
- 根据权利要求1所述的清爽型风味的功能性大豆乳清饮料的生产方法,其特征在于,所述冷藏的温度为4℃。
- 一种清爽型风味的功能性大豆乳清饮料,其特征在于,其由权利要求1-7任一项所述生产方法生产得到。
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CN110106119B (zh) * | 2019-05-28 | 2021-07-06 | 北京科拓恒通生物技术股份有限公司 | 一株分离自母乳的鼠李糖乳杆菌m9及其应用 |
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