CN103355406B - A kind of production method being rich in active polysaccharide Fermented Soybean Milk - Google Patents
A kind of production method being rich in active polysaccharide Fermented Soybean Milk Download PDFInfo
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Abstract
The invention discloses a kind of production method being rich in active polysaccharide Fermented Soybean Milk, feature be comprise white sugar joined in milk material dissolve homogeneous after obtain degreasing reconstituted milk and dry washing soybean water soaking making beating filtration residue obtained the step of new fresh soya-bean milk; The ratio of degreasing reconstituted milk and new fresh soya-bean milk 4 ~ 3:1 is by volume mixed to get the step of soya-bean milk of milk mixed material; After soya-bean milk of milk mixed material water-bath sterilization is cooled, composite fermentation microbial inoculum is added by the inoculum concentration of mass volume ratio 0.1%, high-yield extracellular polysaccharide Lactococcus lactis bacterium leavening agent is added again by the inoculum concentration of mass volume ratio 3 ~ 6%, at the condition bottom fermentation 4 ~ 10 hours that temperature is 37 ~ 42 DEG C, then the freezer being placed in 2 ~ 4 DEG C carries out after-ripening and obtains product in 12 ~ 24 hours, advantage is that not only quality is dense, taste is fragrant and sweet, and be rich in active polysaccharide, rich in nutritive value, amino acid reasonable mixture ratio, has certain health care functions.
Description
Technical field
The present invention relates to a kind of Fermented Soybean Milk, especially relate to a kind of production method being rich in active polysaccharide Fermented Soybean Milk.
Background technology
Yoghourt is fermented by plain chocolate and forms, and except the whole nutritional labelings remaining fresh milk, lactic acid bacteria also can produce the necessary multivitamin of human nutrition during the fermentation, as VB1, VB2, VB6, VB12 etc.Yoghourt has adjustment gut flora, improves lactose intolerance, activating immune system function, the effect such as generation of disease of reducing.Milk, after fermentation, improves calcium, the phosphorus utilization rate in human body, effectively so the calcium phosphorus in Yoghourt is more easily absorbed by the body.
Soybean is as the nutraceutical of Chinese tradition, and have the laudatory title such as " green cow ", " Vegetable meat ", containing the protein of nearly 40%, higher than any one cereal crops, and fat content is low, based on unrighted acid.Containing a large amount of unrighted acids and abundant phosphatide in soybean, not containing cholesterol, wherein linoleic acid plus linolenic acid is all the necessary aliphatic acid of human body.Soybean protein in soybean not only content is high, and amino acid composition relative equilibrium, containing eight seed amino acids that human body is necessary.
Existing Production of Soybean Yoghurt method is generally passed through soymilk inoculating strain, fermentation certain hour obtains, there is the problems such as gel fracture, whey precipitation, the most frequently used method that solves the problem adds skimmed milk powder or by newborn evaporation and concentration or carry out membrane filtration, but this all can make to raise the cost; Add structure and quality that stabilizing agent can improve fermented product, but mask the authentic taste of Fermented Soybean Milk simultaneously to a certain extent.
Exopolysaccharides Produced by Lactic Acid Bacteria (LAB EPS), refers to that lactic acid bacteria is secreted into mucus outside cell membrane or Capsular polysaccharides in growth metabolism process.Exopolysaccharides Produced by Lactic Acid Bacteria not only has material impact to the matter structure of dairy products and local flavor, becomes the fabulous source of of food-grade polysaccharide and is widely used in the thickening of various food, stable, emulsification, gelling and moisturizing etc.Chinese patent name is called: four kinds of lactic acid bacterias and functional yoghourt production technology lactic acid bacteria thereof and functional yoghourt production technology (publication number is CN101331900) thereof producing bile salt hydrolases and exocellular polysaccharide, the Lactobacillus casei of bile salt hydrolase and exocellular polysaccharide will be produced, Lactococcus lactis subsp. lactis, streptococcus thermophilus is inoculated in obtained colory Yoghourt in milk, both had and reduced serum cholesterol function, the exocellular polysaccharide that thalline can be utilized to produce again substitutes stabilizing agent, solve soured milk whey and separate out problem, but this invention raw material adopts cow's milk, cost of manufacture is high, and nutritional labeling and amino acid ligand are than unreasonable.
Summary of the invention
Technical problem to be solved by this invention is to provide a kind of production method being rich in active polysaccharide Fermented Soybean Milk, and not only quality is dense for this Fermented Soybean Milk, taste is fragrant and sweet, and is rich in active polysaccharide, rich in nutritive value, and amino acid reasonable mixture ratio, has certain health care functions.
The present invention solves the problems of the technologies described above adopted technical scheme: a kind of production method being rich in active polysaccharide Fermented Soybean Milk, specifically comprises the following steps:
(1) pretreatment of milk material: join in milk material in the ratio of mass volume ratio 4 ~ 6% by white sugar, is then heated to 50 ~ 60 DEG C until dissolve completely, then is placed in homogenizer homogeneous 6 ~ 10min under the pressure of 8 ~ 10MPa and obtains degreasing reconstituted milk; To prevent fat floating, make lipomicron, improve mouthfeel;
(2) preparation of soya-bean milk: washing soybean will be done clean, and be soaked in water 6 ~ 12 hours, then by soybean and water in mass volume ratio 1:(6 ~ 8) ratio mixing after, pull an oar by soy bean milk making machine, obtain new fresh soya-bean milk with after strainer filtering residue;
(3) packing is mixed: the ratio of the new fresh soya-bean milk that the degreasing reconstituted milk obtain step (1) and step (2) obtain 4 ~ 3:1 is by volume mixed to get soya-bean milk of milk mixed material;
(4) sterilizing heat treatment: soya-bean milk of milk mixed material step (3) prepared, is placed in 90 ~ 95 DEG C of water-baths and keeps 5 ~ 10min to carry out sterilizing; To remove the oxygen in soya-bean milk of milk mixed material, reduce redox reaction, promote the growth of lactic acid bacteria;
(5) cool: after sterilizing terminates, soya-bean milk of milk mixed material is cooled to immediately fermentation temperature 40 ~ 43 DEG C; Avoid thermophilic bacteria to grow and cause secondary pollution;
(6) preparation of high-yield extracellular polysaccharide Lactococcus lactis bacterium leavening agent: high-yield extracellular polysaccharide Lactococcus lactis bacterial classification is added in the MRS fluid nutrient medium after sterilizing by the inoculum concentration of mass volume ratio 1%, be placed in 37 DEG C of shaken cultivation casees and carry out cultivation 8 hours, obtain middle leavening; In the middle of drawing, leavening adds in the MRS fluid nutrient medium after sterilizing by the inoculum concentration of mass volume ratio 2 % again, is placed in 37 DEG C of shaken cultivation casees and carries out cultivation 8 hours, namely obtain high-yield extracellular polysaccharide Lactococcus lactis bacterium leavening agent;
(7) inoculation fermentation: obtain composite fermentation microbial inoculum by after lactobacillus bulgaricus and streptococcus thermophilus in mass ratio 1:1 mixing, composite fermentation microbial inoculum is joined by the inoculum concentration of mass volume ratio 0.1% in the soya-bean milk of milk mixed material of the cooling that step (5) obtains, again high-yield extracellular polysaccharide Lactococcus lactis bacterium leavening agent is added in soya-bean milk of milk mixed material by the inoculum concentration of mass volume ratio 3 ~ 6%, temperature be the condition bottom fermentation 4 ~ 10 of 37 ~ 42 DEG C little up to abomasal enzyme degree be 0.7 ~ 0.8%, then the freezer being placed in 2 ~ 4 DEG C carries out after-ripening 12 ~ 24 hours, until structural state is curdled appearance, namely obtain being rich in active polysaccharide Fermented Soybean Milk.The object of after-ripening, to prevent peracid, promotes the generation of aromatic substance; Owing to the addition of high-yield extracellular polysaccharide Lactococcus lactis bacterium leavening agent, Fermented Soybean Milk viscosity increases, and whey is separated out less.
In the degreasing reconstituted milk that step (1) obtains, add the pulp of uniform size of 5 ~ 8% by mass percentage and blend evenly, the ratio that with the addition of the new fresh soya-bean milk that obtains in the degreasing reconstituted milk of pulp and step (2) 4 ~ 3:1 is by volume mixed to get soya-bean milk of milk mixed material, described pulp is that orange, grass are mould, any one in apple, apricot, peach and pineapple.Adding pulp makes Fermented Soybean Milk mouthfeel better, and nutrition is abundanter.
Be placed in aging tank by the active polysaccharide Fermented Soybean Milk that is rich in obtained containing pulp after fermentation and after-ripening, control temperature is 8 ~ 12 DEG C, ageing 12 hours, namely obtains the active polysaccharide Fermented Soybean Milk containing pulp.Yoghourt can improve local flavor and quality through ageing.If Aging Temperature is too high, acidity rises will be fast; Too low, viscosity will reduce, and only has by after suitable ageing, will increase about 2 times when ratio of viscosities after-ripening.
Described milk material is fresh milk.
Described milk material is the emulsion be made into by weight 1:4 ~ 5 by full-cream or skimmed milk power and water.
The yield of extracellular polysaccharide of described high-yield extracellular polysaccharide Lactococcus lactis bacterial classification reaches 851.99mg/L.
Compared with prior art, the invention has the advantages that: a kind of production method being rich in active polysaccharide Fermented Soybean Milk of the present invention, without the need to adding stabilizing agent in production process, a certain proportion of soya-bean milk is added in milk material, the protein content of soybean protein is higher than animal protein goods, amino acid composition is better than other plant albumen, not containing cholesterol, replace the best phytoprotein of animal protein, and can be combined and reach double nutrition function by animal protein in milk, therefore part milk is replaced with soybean, not only can reduce costs, and the complementarity of animals and plants nutrition can be utilized, make amino acid ligand than more reasonable, also can avoid the bad physiological phenomenon caused because cholesterol level is too high simultaneously.
The yield of extracellular polysaccharide of the Lactococcus lactis breast subspecies that the present invention adds reaches 851.99mg/L, it is a strain high-yield extracellular polysaccharide lactic acid bacteria, Exopolysaccharides Produced by Lactic Acid Bacteria significantly can improve rheological properties and the structural state of acidified milk on the one hand, improve matter structure and the viscosity of product, prevention gel breaks and whey are separated out, play a very important role in the organizational aspects strengthening the fermented dairy products such as yogurt, Exopolysaccharides Produced by Lactic Acid Bacteria has enhancing host immune function and plays antitumor action on the other hand, polysaccharide also plays an important role as the adjustment of a kind of probiotic to enteron aisle and the field planting to intestinal beneficial bacterium simultaneously, the Fermented Soybean Milk active polysaccharide content utilizing the method to produce reaches 628.41mg/l.
In addition, grumeleuse has certain resistivity to heat and mechanical stress, and this makes production Fermented Soybean Milk not need to add stabilizing agent can form good structural state.
In sum, the curdled milk of active polysaccharide Fermented Soybean Milk that prepared by the present invention be rich in is in good condition, homogeneous exquisiteness, moderately sour and sweet, mouthfeel and good colour, there are milk and soybean local flavor and nutritive value, appropriate product exocellular polysaccharide lactic acid bacteria is added in Fermented Soybean Milk, greatly improve viscosity and the matter structure of Fermented Soybean Milk, there is low fat, low cholesterol, the feature of Low lactose milk, improve Fermented Soybean Milk nutritive value and health-care efficacy, can towards high cholesterol patient, the special consumer groups such as lactose intolerant patient and diabetic, there are good health care and DEVELOPMENT PROSPECT.
Detailed description of the invention
Below in conjunction with embodiment, the present invention is described in further detail.
One, experimental determining method
The extraction of exocellular polysaccharide (EPS) and content assaying method
(1) extraction of EPS: the saturated NaOH of the Fermented Soybean Milk above-mentioned production obtained adjusts the centrifugal 15min of pH to 8.0,4000r/min, gets supernatant; Supernatant HCl is adjusted to the centrifugal 15min of 4.6,4000r/min, gets supernatant.With NaOH, supernatant is adjusted to 7.5, (concentration is 3g/L to add the trypsin solution of 1/10 volume, now with the current), 40 DEG C of water enzyme digestion 2.5h, add 1/3 volume Sevag liquid (n-butanol-chloroform mixed liquor), after jolting 30min, the centrifugal 15min of 4000r/min, remove precipitation, repeat once.Add the ethanol of 95% of 3 ~ 5 times of volumes, fully vibration (polysaccharide is that flocculent deposit is separated out), the centrifugal 15min of 4000r/min, obtains precipitation.By precipitation acetone washing dehydration twice, it is polysaccharide that vacuum freeze drying obtains white powder.
(2) mensuration of EPS content: the mensuration of EPS content mainly adopts phenol-sulphate method, makes calibration curve with glucose.The preparation of glucose standard curve: first compound concentration is 250 μ g/ml Standard glucose solution, accurate measuring Glucose standards solution 0,25,50,75,100,125 ml is in volumetric flask, add water and be settled to 250 ml, accurately draw each standard liquid of 1.0 ml, then add 5% phenol respectively and (put brown bottle, 4 DEG C of preservations) solution 0.6 ml, shake up rear standing 2 min, add rapidly the concentrated sulfuric acid 3.6 ml, fully shake up, leave standstill 10 min, 30 DEG C of water-bath 15 min.Take blank tube as contrast, measure absorbance at 490 nm places, then do two groups of Duplicate Samples, with concentration of glucose c for abscissa, absorbance is ordinate, makes calibration curve, obtains regression equation.
Accurately take dry exocellular polysaccharide sample 10mg, be placed in 250ml volumetric flask constant volume, pipette samples solution 1ml is in test tube, then the operation of calibration curve preparation process is pressed, the absorbance of working sample, obtain concentration c by regression beeline equation, then try to achieve extracellular soluble exo polysaccharides content by following formula.
Exocellular polysaccharide percentage composition (%)=[(c × 250)/(w × 10
6)] × 100;
Exocellular polysaccharide content (mg/l)=(after freeze drying polysaccharide quality × exocellular polysaccharide percentage composition)/Fermented Soybean Milk volume;
In formula, c surveys by phenol-sulphate method the concentration (μ g/ml) that absorbance tried to achieve by regression beeline equation; W is the quality (g) of testing sample.
Two, specific embodiment
Embodiment 1
A kind of production method being rich in active polysaccharide Fermented Soybean Milk of the present invention, specifically comprises the following steps:
(1) pretreatment of milk material: join in milk material in the ratio of mass volume ratio 4 ~ 6% by white sugar, is then heated to 50 ~ 60 DEG C until dissolve completely, then is placed in homogenizer homogeneous 6 ~ 10min under the pressure of 8 ~ 10MPa and obtains degreasing reconstituted milk; To prevent fat floating, make lipomicron, improve mouthfeel;
(2) preparation of soya-bean milk: will do washing soybean clean, be soaked in water 6 ~ 12 hours, then beans and water are in mass volume ratio 1:(6 ~ 8) ratio mix, utilize soy bean milk making machine now to grind making beating, obtain new fresh soya-bean milk with after strainer filtering residue;
(3) mix packing: the ratio mixing of the new fresh soya-bean milk that the degreasing reconstituted milk obtain step (1) and step (2) obtain 4 ~ 3:1 by volume, point is filled in sterilized container, filling good after seal immediately;
(4) sterilizing heat treatment: soya-bean milk of milk mixed material step (3) prepared, is placed in 90 ~ 95 DEG C of water-baths and keeps 5 ~ 10 min to carry out sterilizing, to remove the oxygen in soya-bean milk of milk mixed material;
(5) cool: after sterilizing terminates, soya-bean milk of milk mixed material is cooled to immediately fermentation temperature 40 ~ 43 DEG C;
(6) preparation of high-yield extracellular polysaccharide Lactococcus lactis bacterium leavening agent: will the high-yield extracellular polysaccharide Lactococcus lactis bacterial classification in-40 DEG C of refrigerators be preserved in, be put in thaw at RT, add in the MRS fluid nutrient medium after sterilizing by the addition of mass volume ratio 1 ~ 1.5%, be placed in 37 DEG C of shaken cultivation casees and carry out cultivation 8 hours, obtain middle leavening; In the middle of drawing, leavening adds in the MRS fluid nutrient medium after sterilizing with the addition of mass volume ratio 1.5 ~ 2% again, is placed in 37 DEG C of shaken cultivation casees and carries out cultivation 8 hours, namely obtain high-yield extracellular polysaccharide Lactococcus lactis bacterium leavening agent;
(7) inoculation fermentation: the composite fermentation microbial inoculum that the lactobacillus bulgaricus of 1:1 mixing in mass ratio and streptococcus thermophilus are formed, join in the soya-bean milk of milk mixed material that step (5) obtains in the ratio of mass volume ratio 0.1%, again high-yield extracellular polysaccharide Lactococcus lactis bacterium leavening agent is added in soya-bean milk of milk mixed material by the inoculum concentration of mass volume ratio 3 ~ 6%, be that the condition bottom fermentation 4 ~ 10 of 37 ~ 42 DEG C is little of curdled milk in temperature, now acidity is 0.7 ~ 0.8%, pH is lower than 4.6, take out to be positioned in the freezer of 2 ~ 4 DEG C and carry out after-ripening, to prevent peracid, promote the generation of aromatic substance, ripening time is 12 ~ 24 hours, until structural state is curdled appearance, namely obtain being rich in active polysaccharide Fermented Soybean Milk.Owing to the addition of high-yield extracellular polysaccharide Lactococcus lactis bacterium leavening agent, Fermented Soybean Milk viscosity increases, and whey is separated out less.
Therefore the Fermented Soybean Milk being rich in exocellular polysaccharide that the present invention obtains has higher yield of extracellular polysaccharide, and reach more than 500mg/L, structural state compares thickness, and whey is separated out few, homogeneous exquisiteness, and sweet mouthfeel is fitted.Illustrate that the Lactococcus lactis of the high-yield extracellular polysaccharide added in Fermented Soybean Milk significantly can improve the quality of Fermented Soybean Milk and functional.
Embodiment 2
With above-described embodiment 1, its difference is:
In step (1), white sugar is joined in milk material in the ratio of mass volume ratio 4%, be then heated to 50 DEG C until dissolve completely, then be placed in homogenizer homogeneous 10min under the pressure of 8MPa and obtain degreasing reconstituted milk;
In step (2), will do washing soybean clean, be soaked in water 6 hours, then beans and water mix in the ratio of mass volume ratio 1:6;
In step (3), the new fresh soya-bean milk that the degreasing reconstituted milk obtain step (1) and step (2) obtain by volume 3:1 ratio mixing;
In step (4), by the soya-bean milk of milk mixed material that step (3) prepares, be placed in 90 DEG C of water-baths and keep 10 min to carry out sterilizing;
In step (5), soya-bean milk of milk mixed material is cooled to immediately fermentation temperature 40 DEG C;
In step (7), high-yield extracellular polysaccharide Lactococcus lactis bacterium leavening agent is added in soya-bean milk of milk mixed material by the inoculum concentration of mass volume ratio 3%, be that the condition bottom fermentation 10 of 37 DEG C is little of curdled milk in temperature, the freezer being then placed in 2 DEG C carries out after-ripening 24 hours.
Embodiment 3
With above-described embodiment 1, its difference is:
In step (1), white sugar is joined in milk material in the ratio of mass volume ratio 5%, be then heated to 55 DEG C until dissolve completely, then be placed in homogenizer homogeneous 8min under the pressure of 9MPa and obtain degreasing reconstituted milk;
In step (2), will do washing soybean clean, be soaked in water 9 hours, then beans and water mix in the ratio of mass volume ratio 1:7;
In step (3), the new fresh soya-bean milk that the degreasing reconstituted milk obtain step (1) and step (2) obtain by volume 3.5:1 ratio mixing;
In step (4), by the soya-bean milk of milk mixed material that step (3) prepares, be placed in 92 DEG C of water-baths and keep 8min to carry out sterilizing;
In step (5), soya-bean milk of milk mixed material is cooled to immediately fermentation temperature 41.5 DEG C;
In step (7), high-yield extracellular polysaccharide Lactococcus lactis bacterium leavening agent is added in soya-bean milk of milk mixed material by the inoculum concentration of mass volume ratio 4.5%, be that the condition bottom fermentation 8 of 40 DEG C is little of curdled milk in temperature, the freezer being then placed in 3 DEG C carries out after-ripening 18 hours.
Embodiment 4
With above-described embodiment 1, its difference is:
In step (1), white sugar is joined in milk material in the ratio of mass volume ratio 6%, be then heated to 60 DEG C until dissolve completely, then be placed in homogenizer homogeneous 6min under the pressure of 10 MPa and obtain degreasing reconstituted milk;
In step (2), will do washing soybean clean, be soaked in water 12 hours, then beans and water mix in the ratio of mass volume ratio 1:8;
In step (3), the new fresh soya-bean milk that the degreasing reconstituted milk obtain step (1) and step (2) obtain by volume 4:1 ratio mixing;
In step (4), by the soya-bean milk of milk mixed material that step (3) prepares, be placed in 95 DEG C of water-baths and keep 5min to carry out sterilizing;
In step (5), soya-bean milk of milk mixed material is cooled to immediately fermentation temperature 43 DEG C;
In step (7), high-yield extracellular polysaccharide Lactococcus lactis bacterium leavening agent is added in soya-bean milk of milk mixed material by the inoculum concentration of mass volume ratio 6%, be that the condition bottom fermentation 4 of 42 DEG C is little of curdled milk in temperature, the freezer being then placed in 4 DEG C carries out after-ripening 12 hours.
Embodiment 5
The low production method being rich in active polysaccharide Fermented Soybean Milk, substantially the same manner as Example 3, just or skimmed milk power full-cream with 14kg is dissolved in 86kg temperature to difference is the obtained milk material replacement fresh milk of the hot water of 80-90 DEG C.
Embodiment 6
With above-described embodiment 1, its difference is:
In the degreasing reconstituted milk that step (1) obtains, add the pulp of uniform size of 5% by mass percentage and blend evenly, the ratio that with the addition of the new fresh soya-bean milk that obtains in the degreasing reconstituted milk of pulp and step (2) 4:1 is by volume mixed to get soya-bean milk of milk mixed material, wherein pulp can be that orange, grass are mould, any one in apple, apricot, peach and pineapple;
Be placed in aging tank by the active polysaccharide Fermented Soybean Milk that is rich in obtained containing pulp after fermentation and after-ripening in step (7) a metallic, control temperature is 8 DEG C, ageing 12 hours, namely obtains the active polysaccharide Fermented Soybean Milk containing pulp.
Embodiment 7
With above-described embodiment 6, its difference is: in the degreasing reconstituted milk that step (1) obtains, add the pulp of uniform size of 6.5% by mass percentage and blend evenly, and the ratio that with the addition of the new fresh soya-bean milk that obtains in the degreasing reconstituted milk of pulp and step (2) 3.5:1 is by volume mixed to get soya-bean milk of milk mixed material;
Be placed in aging tank by the active polysaccharide Fermented Soybean Milk that is rich in obtained containing pulp after fermentation and after-ripening in step (7) a metallic, control temperature is 10 DEG C, ageing 12 hours.
Embodiment 8
With above-described embodiment 6, its difference is: in the degreasing reconstituted milk that step (1) obtains, add the pulp of uniform size of 8% by mass percentage and blend evenly, and the ratio that with the addition of the new fresh soya-bean milk that obtains in the degreasing reconstituted milk of pulp and step (2) 3:1 is by volume mixed to get soya-bean milk of milk mixed material.
Be placed in aging tank by the active polysaccharide Fermented Soybean Milk that is rich in obtained containing pulp after fermentation and after-ripening in step (7) a metallic, control temperature is 12 DEG C, ageing 12 hours.
Certainly, above-mentioned explanation is not limitation of the present invention, and the present invention is also not limited to above-mentioned citing.Those skilled in the art are in essential scope of the present invention, and the change made, remodeling, interpolation or replacement, also should belong to protection scope of the present invention.
Claims (1)
1. be rich in a production method for active polysaccharide Fermented Soybean Milk, it is characterized in that specifically comprising the following steps:
(1) pretreatment of milk material: white sugar is joined in milk material in the ratio of mass volume ratio 4 ~ 6%, then be heated to 50 ~ 60 DEG C until dissolve completely, then be placed in homogenizer homogeneous 6 ~ 10min under the pressure of 8 ~ 10MPa and obtain degreasing reconstituted milk; Wherein said milk material is the emulsion be made into by weight 1:4 ~ 5 by full-cream or skimmed milk power and water;
(2) preparation of soya-bean milk: washing soybean will be done clean, and be soaked in water 6 ~ 12 hours, then by soybean and water in mass volume ratio 1:(6 ~ 8) ratio mixing after, pull an oar by soy bean milk making machine, obtain new fresh soya-bean milk with after strainer filtering residue;
(3) packing is mixed: the ratio of the new fresh soya-bean milk that the degreasing reconstituted milk obtain step (1) and step (2) obtain 4 ~ 3:1 is by volume mixed to get soya-bean milk of milk mixed material;
(4) sterilizing heat treatment: soya-bean milk of milk mixed material step (3) prepared, is placed in 90 ~ 95 DEG C of water-baths and keeps 5 ~ 10min to carry out sterilizing;
(5) cool: after sterilizing terminates, soya-bean milk of milk mixed material is cooled to immediately fermentation temperature 40 ~ 43 DEG C;
(6) preparation of high-yield extracellular polysaccharide Lactococcus lactis bacterium leavening agent: high-yield extracellular polysaccharide Lactococcus lactis bacterial classification is added in the MRS fluid nutrient medium after sterilizing by the inoculum concentration of mass volume ratio 1%, be placed in 37 DEG C of shaken cultivation casees and carry out cultivation 8 hours, obtain middle leavening; In the middle of drawing, leavening adds in the MRS fluid nutrient medium after sterilizing by the inoculum concentration of mass volume ratio 2% again, is placed in 37 DEG C of shaken cultivation casees and carries out cultivation 8 hours, namely obtain high-yield extracellular polysaccharide Lactococcus lactis bacterium leavening agent; The yield of extracellular polysaccharide of wherein said high-yield extracellular polysaccharide Lactococcus lactis bacterial classification reaches 851.99mg/L;
(7) inoculation fermentation: obtain composite fermentation microbial inoculum by after lactobacillus bulgaricus and streptococcus thermophilus in mass ratio 1:1 mixing, composite fermentation microbial inoculum is joined by the inoculum concentration of mass volume ratio 0.1% in the soya-bean milk of milk mixed material of the cooling that step (5) obtains, again high-yield extracellular polysaccharide Lactococcus lactis bacterium leavening agent is added in soya-bean milk of milk mixed material by the inoculum concentration of mass volume ratio 3 ~ 6%, temperature be the condition bottom fermentation 4 ~ 10 of 37 ~ 42 DEG C little up to abomasal enzyme degree be 0.7 ~ 0.8%, then the freezer being placed in 2 ~ 4 DEG C carries out after-ripening 12 ~ 24 hours, until structural state is curdled appearance, namely obtain being rich in active polysaccharide Fermented Soybean Milk.
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| PL3394244T3 (en) * | 2015-12-22 | 2024-03-18 | Chr. Hansen A/S | Novel eps gene cluster of texturizing lactic acid bacteria |
| CN106359600A (en) * | 2016-09-21 | 2017-02-01 | 徐州工程学院 | Fruit and vegetable type fermented soybean milk rich in active polysaccharides and preparation method of fruit and vegetable fermented soybean milk |
| CN106538699A (en) * | 2016-11-08 | 2017-03-29 | 福建省农业科学院农业生物资源研究所 | A kind of preparation method of soybean whey protein lactobacillus-fermented drink |
| CN110129243B (en) * | 2019-06-20 | 2021-02-23 | 华南农业大学 | Soybean yogurt adaptive strain, microbial inoculum and application thereof |
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