WO2022205855A1 - 一种菠萝蜜益生菌内酯豆腐的制备方法 - Google Patents

一种菠萝蜜益生菌内酯豆腐的制备方法 Download PDF

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WO2022205855A1
WO2022205855A1 PCT/CN2021/125680 CN2021125680W WO2022205855A1 WO 2022205855 A1 WO2022205855 A1 WO 2022205855A1 CN 2021125680 W CN2021125680 W CN 2021125680W WO 2022205855 A1 WO2022205855 A1 WO 2022205855A1
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jackfruit
probiotic
bacillus coagulans
lactone
tofu
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PCT/CN2021/125680
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French (fr)
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宋锦安
韩迪
徐煜
杨宇
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润盈生物工程（上海）有限公司
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Publication of WO2022205855A1 publication Critical patent/WO2022205855A1/zh

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    • 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

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  • the invention relates to the technical field of probiotic tofu, in particular to a preparation method of jackfruit probiotic lactone tofu.
  • Jackfruit is a typical tropical fruit, rich in nutrients. Among them, jackfruit seeds not only have high starch content, but also have comprehensive nutrition and reasonable amino acid composition. They contain 8 kinds of essential amino acids required by the human body, and are full-value proteins. Often used as a cooking ingredient, it can be an important source of carbohydrates.
  • Bacillus coagulans is a kind of probiotics, which has the characteristics of heat resistance, formation of spores under adverse conditions, and good stability.
  • a preparation method of jackfruit probiotic lactone tofu is designed, and the nutritious jackfruit probiotic lactone tofu containing a large amount of Bacillus coagulans is prepared by utilizing the nutrition of jackfruit seeds and the proliferation ability of Bacillus coagulans in fermentation.
  • the present invention provides a preparation method of jackfruit probiotic lactone tofu, which utilizes the nutrition of jackfruit seeds and the proliferation ability of Bacillus coagulans during fermentation to prepare a nutritious and abundant Bacillus coagulans. Jackfruit Probiotic Lactone Tofu.
  • a preparation method of jackfruit probiotic lactone tofu is designed, which is characterized by comprising the following steps:
  • jackfruit seed slurry wash the jackfruit seeds, bake the washed jackfruit seeds at a high temperature of 140-160 °C for 20-30 minutes, remove the outer skin of the jackfruit seeds, crush the jackfruit seeds and add them to water at 50-90 °C, carry out Beating, grinding, replenishing water to make jackfruit seed slurry;
  • step S2 mixing: add 0-5% sweetener, 0.01-0.05% sodium citrate, 0-0.35% pectin, and 5.0-7.5% pure soybeans to the jackfruit seed slurry prepared in step S1. Powder, 0.001-0.01% of Bacillus coagulans and stir well;
  • homogenization homogenize the mixture obtained in step S2 under the conditions of 70°C and 18-25MPa;
  • cooling fermentation the sterilized mixture is cooled to 30-45° C. and fermented for 2-6 hours;
  • the sweetener is selected from one or more of white sugar, maltose, glucose and fructose syrup.
  • the jackfruit probiotic lactone tofu is refrigerated at 4-10 DEG C, and the shelf life is 7-15 days.
  • the described Bacillus coagulans is BC-G44 Bacillus coagulans, the classification name of BC-G44 Bacillus coagulans is Bacillus coagulans BC-G44, the preservation address is China Type Culture Collection Center, the preservation number is: CCTCC NO: M2018445, preservation The time is July 19, 2018.
  • the present invention utilizes the nutrition of jackfruit seeds and the proliferation ability of Bacillus coagulans during fermentation to prepare nutritious jackfruit probiotic lactone tofu containing a large amount of Bacillus coagulans.
  • the present embodiment is a method for preparing soybean-flavored jackfruit probiotic lactone tofu, which specifically includes the following steps:
  • jackfruit seed slurry wash 200g jackfruit seeds, bake the washed jackfruit seeds at a high temperature of 160°C for 20 minutes, remove the outer skin of the jackfruit seeds, pulverize the jackfruit seeds and add them to water at 90°C for beating and grinding. Add water to get 1000g jackfruit seed slurry;
  • step S2 mixing: add 50g white granulated sugar, 0.1g sodium citrate, 50g pure soybean powder, 0.1g Bacillus coagulans in sequence in the jackfruit seed slurry prepared in step S1 and stir well;
  • homogenization homogenize the mixture obtained in step S2 under the conditions of 70°C and 18-25MPa;
  • cooling fermentation the sterilized mixture is cooled to 30°C and fermented for 6 hours;
  • adding a coagulant adding 3 g of glucono- ⁇ -lactone to the fermented mixture, heating up to 75° C., keeping the temperature for 5 min and rapidly cooling to room temperature to obtain bean-flavored jackfruit probiotic lactone tofu.
  • the Bacillus coagulans in step S2 of the present embodiment is BC-G44 Bacillus coagulans, the classification name of BC-G44 Bacillus coagulans is Bacillus coagulans BC-G44, the deposit address is China Type Culture Collection Center, and the deposit number is: CCTCC NO : M2018445, preserved on July 19, 2018.
  • the Bacillus coagulans used in this embodiment is heat-resistant and will not be killed during the pasteurization process in step S4. After being added in step S2, it can be fermented and proliferated, increasing the number of Bacillus coagulans and shortening the time required for fermentation. time.
  • the bean-flavored jackfruit probiotic lactone tofu obtained in this example is refrigerated at 4-10° C., has a shelf life of 7-15 days, and can be directly eaten or used for cooking.
  • the bean-flavored jackfruit probiotic lactone tofu product obtained in this example is a tender curd with a bean flavor and a sweet fragrance of jackfruit seeds, a smooth mouthfeel, and a small amount of whey. Counting the viable bacteria of the soy-flavored jackfruit probiotic lactone tofu obtained in step S6, the number of viable bacteria of Bacillus coagulans is about 4 times of the added amount.
  • Embodiment 2 is a diagrammatic representation of Embodiment 1:
  • the present embodiment is a method for preparing fragrant jackfruit probiotic lactone tofu, which specifically includes the following steps:
  • jackfruit seed slurry soak 350g jackfruit seeds in 500g of 90°C water for 10 minutes, bake the washed jackfruit seeds at 140°C for 30 minutes, remove the outer skin of the jackfruit seeds, pulverize the jackfruit seeds and add them to a 90°C In water, beating and grinding are carried out, and water is added to obtain 1000g of jackfruit seed slurry;
  • step S2 mixing: in the jackfruit seed slurry prepared in step S1, add 50g white sugar, 0.5g sodium citrate, 3.5g pectin, 50g pure soybean powder, 0.1g Bacillus coagulans and stir evenly;
  • homogenization homogenize the mixture obtained in step S2 under the conditions of 70°C and 18-25MPa;
  • cooling fermentation the sterilized mixture is cooled to 45°C and fermented for 2 hours;
  • the Bacillus coagulans in step S2 of the present embodiment is BC-G44 Bacillus coagulans, the classification name of BC-G44 Bacillus coagulans is Bacillus coagulans BC-G44, the deposit address is China Type Culture Collection Center, and the deposit number is: CCTCC NO : M2018445, preserved on July 19, 2018.
  • the bean-flavored jackfruit probiotic lactone tofu obtained in this example is refrigerated at 4-10° C., has a shelf life of 7-15 days, and can be directly eaten or used for cooking.
  • the viable cell count of Bacillus coagulans is about twice the added amount.
  • the invention utilizes the nutrition of jackfruit seeds and the proliferation ability of Bacillus coagulans in fermentation to prepare nutritious jackfruit probiotic lactone tofu containing a large amount of Bacillus coagulans.

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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Beans For Foods Or Fodder (AREA)

Abstract

本发明涉及益生菌豆腐技术领域，具体地说是一种菠萝蜜益生菌内酯豆腐的制备方法。一种菠萝蜜益生菌内酯豆腐的制备方法，其特征在于包括如下步骤：S1，制备菠萝蜜种子浆料；S2，混料；S3，均质；S4，杀菌；S5，冷却发酵；S6，加入凝固剂。现有技术相比，利用菠萝蜜种子的营养性及凝结芽孢杆菌在发酵中的增殖能力，制备出营养丰富的含有大量凝结芽孢杆菌的菠萝蜜益生菌内酯豆腐。

Description

一种菠萝蜜益生菌内酯豆腐的制备方法 技术领域
本发明涉及益生菌豆腐技术领域，具体地说是一种菠萝蜜益生菌内酯豆腐的制备方法。
背景技术
菠萝蜜是典型的热带水果，营养丰富。其中菠萝蜜种子不但淀粉含量高，而且营养全面，氨基酸组成合理，含有人体所需的8种必需氨基酸，属于全价蛋白质。常作为烹饪食材，可以作为重要的碳水化合物来源。
但是目前，对菠萝蜜加工利用的研究主要集中于菠萝蜜果肉，菠萝蜜种子、果胶含量丰富的果皮、果腱等副产物均作为废弃物被丢弃，这不仅造成了资源浪费，还直接影响菠萝蜜产业整体经济效益。
凝结芽孢杆菌是益生菌的一种，具有耐热、遇到不良条件形成芽孢、稳定性良好等特点，但由于生产难度较大，菌粉价格较高，限制了凝结芽孢杆菌的应用。
因此，设计一种菠萝蜜益生菌内酯豆腐的制备方法，利用菠萝蜜种子的营养性及凝结芽孢杆菌在发酵中的增殖能力，制备出营养丰富的含有大量凝结芽孢杆菌的菠萝蜜益生菌内酯豆腐。
发明内容
本发明为克服现有技术的不足，提供一种菠萝蜜益生菌内酯豆腐的制备方法，利用菠萝蜜种子的营养性及凝结芽孢杆菌在发酵中的增殖能力，制备出营养丰富的含有大量凝结芽孢杆菌的菠萝蜜益生菌内酯豆腐。
为实现上述目的，设计一种菠萝蜜益生菌内酯豆腐的制备方法，其特征在于包括如下步骤：
S1，制备菠萝蜜种子浆料：清洗菠萝蜜种子，将洗净的菠萝蜜种子经过140-160℃高温烘烤20-30min后去除菠萝蜜种子外表皮，将菠萝蜜种子粉碎加入到50-90℃的水中，进行打浆、研磨处理，补水定容成菠萝蜜种子浆料；
S2，混料：在步骤S1制备的菠萝蜜种子浆料中依次分别添加0-5％的甜味料、0.01-0.05％的柠檬酸钠、0-0.35％的果胶、5.0-7.5％纯黄豆粉、0.001-0.01％的凝结芽孢杆菌后搅拌均匀；
S3，均质：将步骤S2得到的混合物在70℃，18-25MPa的条件下进行均质处理；
S4，杀菌：将均质完成的混合物在95-115℃的条件下进行巴氏杀菌5-10min；
S5，冷却发酵：将杀菌完成的混合物冷却至30-45℃并发酵2-6小时；
S6，加入凝固剂：向发酵完成的混合物中添加0.1-0.3％的葡萄糖酸-δ-内酯，升温至75-90℃，保持0-5min后迅速降温至室温，得到菠萝蜜益生菌内酯豆腐。
所述的甜味料选用白砂糖、麦芽糖、葡萄糖、果葡糖浆中的一种或多种。
所述的菠萝蜜益生菌内酯豆腐于4-10℃冷藏，保质期为7-15天。
所述的凝结芽孢杆菌为BC-G44凝结芽孢杆菌，BC-G44凝结芽孢杆菌的分类名为Bacillus coagulans BC-G44，保藏地址为中国典型培养物保藏中心，保藏编号为：CCTCC NO：M2018445，保藏时间为2018年7月19日。
本发明同现有技术相比，利用菠萝蜜种子的营养性及凝结芽孢杆菌在发酵中的增殖能力，制备出营养丰富的含有大量凝结芽孢杆菌的菠萝蜜益生菌内酯豆腐。
具体实施方式
实施例一：
本实施例是一种制备豆香型菠萝蜜益生菌内酯豆腐的方法，具体包括如下步骤：
S1，制备菠萝蜜种子浆料：清洗200g菠萝蜜种子，将洗净的菠萝蜜种子经过160℃高温烘烤20min后去除菠萝蜜种子外表皮，将菠萝蜜种子粉碎加入到90℃的水中，进行打浆、研磨处理，补水得到1000g的菠萝蜜种子浆料；
S2，混料：在步骤S1制备的菠萝蜜种子浆料中依次分别添加50g白砂糖、0.1g的柠檬酸钠、50g纯黄豆粉、0.1g的凝结芽孢杆菌后搅拌均匀；
S3，均质：将步骤S2得到的混合物在70℃，18-25MPa的条件下进行均质处理；
S4，杀菌：将均质完成的混合物在95℃的条件下进行巴氏杀菌10min；
S5，冷却发酵：将杀菌完成的混合物冷却至30℃并发酵6小时；
S6，加入凝固剂：向发酵完成的混合物中添加3g的葡萄糖酸-δ-内酯，升温至75℃，保持5min后迅速降温至室温，得到豆香型菠萝蜜益生菌内酯豆腐。
本实施例步骤S2中的凝结芽孢杆菌为BC-G44凝结芽孢杆菌，BC-G44凝结芽孢杆菌的分类名为Bacillus coagulans BC-G44，保藏地址为中国典型培养物保藏中心，保藏编号为：CCTCC NO：M2018445，保藏时间为2018年7月19日。
本实施例使用的凝结芽孢杆菌耐热，在步骤S4中的巴氏杀菌过程中不会被杀死，在步骤S2中加入后就可以发酵增殖，增加凝结芽孢杆菌的数量，缩短了发酵所需时间。
本实施例得到的豆香型菠萝蜜益生菌内酯豆腐于4-10℃冷藏，保质期为7-15天，可直接食用或用于烹饪。
本实施例得到的豆香型菠萝蜜益生菌内酯豆腐产品为嫩凝块，有豆香味和菠萝蜜种子的清甜香味，口感细滑，有少量乳清。对步骤S6得到的豆香型菠萝蜜益生菌内酯豆腐进行活菌计数，凝结芽孢杆菌活菌数约为添加量的4倍。
实施例二：
本实施例是一种制备清香型菠萝蜜益生菌内酯豆腐的方法，具体包括如下步骤：
S1，制备菠萝蜜种子浆料：将350g菠萝蜜种子置于500g90℃的水中浸泡10min，将洗净的菠萝蜜种子经过140℃高温烘烤30min后去除菠萝蜜种子外表皮，将菠萝蜜种子粉碎加入到90℃的水中，进行打浆、研磨处理，补水得到1000g的菠萝蜜种子浆料；
S2，混料：在步骤S1制备的菠萝蜜种子浆料中依次分别添加50g白砂糖、0.5g的柠檬酸钠、3.5g的果胶、50g纯黄豆粉、0.1g的凝结芽孢杆菌后搅拌均匀；
S3，均质：将步骤S2得到的混合物在70℃，18-25MPa的条件下进行均质处理；
S4，杀菌：将均质完成的混合物在115℃的条件下进行巴氏杀菌5min；
S5，冷却发酵：将杀菌完成的混合物冷却至45℃并发酵2小时；
S6，向发酵完成的混合物中添加1g的葡萄糖酸-δ-内酯，升温至90℃，保持1min后迅速降温至室温，得到豆香型菠萝蜜益生菌内酯豆腐。
本实施例步骤S2中的凝结芽孢杆菌为BC-G44凝结芽孢杆菌，BC-G44凝结芽孢杆菌的分类名为Bacillus coagulans BC-G44，保藏地址为中国典型培养物保藏中心，保藏编号为：CCTCC NO：M2018445，保藏时间为2018年7月19日。
本实施例得到的豆香型菠萝蜜益生菌内酯豆腐于4-10℃冷藏，保质期为7-15天，可直接食用或用于烹饪。
对本实施例步骤S6得到的清香型菠萝蜜益生菌内酯豆腐进行活菌计数，凝结芽孢杆菌活菌数约为添加量的2倍。
本发明利用菠萝蜜种子的营养性及凝结芽孢杆菌在发酵中的增殖能力，制备出营养丰富的含有大量凝结芽孢杆菌的菠萝蜜益生菌内酯豆腐。

Claims (4)

  1. 一种菠萝蜜益生菌内酯豆腐的制备方法，其特征在于包括如下步骤：
    S1，制备菠萝蜜种子浆料：清洗菠萝蜜种子，将洗净的菠萝蜜种子经过140-160℃高温烘烤20-30min后去除菠萝蜜种子外表皮，将菠萝蜜种子粉碎加入到50-90℃的水中，进行打浆、研磨处理，补水定容成菠萝蜜种子浆料；
    S2，混料：在步骤S1制备的菠萝蜜种子浆料中依次分别添加0-5％的甜味料、0.01-0.05％的柠檬酸钠、0-0.35％的果胶、5.0-7.5％纯黄豆粉、0.001-0.01％的凝结芽孢杆菌后搅拌均匀；
    S3，均质：将步骤S2得到的混合物在70℃，18-25MPa的条件下进行均质处理；
    S4，杀菌：将均质完成的混合物在95-115℃的条件下进行巴氏杀菌5-10min；
    S5，冷却发酵：将杀菌完成的混合物冷却至30-45℃并发酵2-6小时；
    S6，加入凝固剂：向发酵完成的混合物中添加0.1-0.3％的葡萄糖酸-δ-内酯，升温至75-90℃，保持0-5min后迅速降温至室温，得到菠萝蜜益生菌内酯豆腐。
  2. 根据权利要求1所述的一种菠萝蜜益生菌内酯豆腐的制备方法，其特征在于：所述的甜味料选用白砂糖、麦芽糖、葡萄糖、果葡糖浆中的一种或多种。
  3. 根据权利要求1所述的一种菠萝蜜益生菌内酯豆腐的制备方法，其特征在于：所述的菠萝蜜益生菌内酯豆腐于4-10℃冷藏，保质期为7-15天。
  4. 根据权利要求1所述的一种菠萝蜜益生菌内酯豆腐的制备方法，其特征在于：所述的凝结芽孢杆菌为BC-G44凝结芽孢杆菌，BC-G44凝结芽孢杆菌的分类名为Bacillus coagulans BC-G44，保藏地址为中国典型培养物保藏中心，保藏编号为：CCTCC NO：M2018445，保藏时间为2018年7月19日。
PCT/CN2021/125680 2021-03-31 2021-10-22 一种菠萝蜜益生菌内酯豆腐的制备方法 WO2022205855A1 (zh)

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