CN103947760A - Preparation method of weight-reducing lipid-lowering probiotics fermented soya-bean milk - Google Patents
Preparation method of weight-reducing lipid-lowering probiotics fermented soya-bean milk Download PDFInfo
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Abstract
The invention discloses a preparation method of weight-reducing lipid-lowering probiotics fermented soya-bean milk, which comprises the following steps: selecting soybeans, cleaning and soaking the soybeans, pulping to obtain soya-bean pulp, and preparing soya-bean milk; inoculating bifidobacterium bifidum, lactobacillus casei, and lactobacillus plantarum according to a ratio of bifidobacterium bifidum:lactobacillus casei:lactobacillus plantarum=4:3:3 to obtain a working fermentation agent for the probiotics fermented soya-bean milk; fermenting the soya-bean milk at a constant temperature of 37-45 DEG C for 2-6 hours; performing post-fermentation of the fermented soya-bean milk at 4 DEG C for 12 hours; packaging and refrigerating the product to finish the preparation of the probiotics fermented soya-bean milk. According to the invention, probiotics is adopted to ferment the soya-bean milk, and the prepared soya-bean milk is applicable to prevention and alleviation of non-alcoholic liver injury, has no other toxic or side effects, and causes no secondary injury to the liver. In addition, the preparation method of the invention is low in cost, has good development prospects, and well solves the current problem of lack of food and health-care products for preventing and alleviating non-alcoholic liver injury.
Description
Technical field
The invention belongs to health food technology field, relate in particular to a kind of preparation method of Weight-reducing and lipid-lowering probiotics fermention soya-bean milk.
Background technology
Non-alcohol fatty liver (non-alcoholic fatty liver disease, NAFLD) has become a large Important cause of disease that threatens human health.Up-to-date epidemic data demonstration, in global crowd, the incidence of disease of NAFLD is very high, approaches 20%, and approximately 10%～15% Nonalcoholic Steatohepatitis finally can develop into cirrhosis.Therefore, effectively prevent and treatment measure becomes and controls the key that fatty liver develops into hepatopathy in whole latter stage.Think that at present NAFLD is the liver performance of metabolic syndrome, its pathogenesis is illustrated not yet completely, the variation that recent studies have found that its generating process and gut flora is closely related, enteric flora disturbance and the increase of intestines wall permeability etc. mediate by immune response, in the generation of NAFLD, development, play an important role.
Probio can tolerate animal alimentary canal environment, having can field planting in humans and animals enteron aisle, play regulating intestinal canal flora, prevention and treatment diarrhoea, get rid of toxin and improve the functional characteristics such as immunity of organisms, be applied at present the fields such as fermented dairy product, baby food, fruit juice, fruit drink and medicine, and obtained the approval of consumers in general and medical worker.There are some researches show that take probio that lactic acid bacteria, Bifidobacterium be representative and cholesterol metabolic, alimentary infection, bacterial translocation etc. has direct relation.Therefore, regulating intestinal canal microecological balance, improves gut barrier function, and the medicine that reduces the property endotoxin absorption of intestines source has become the new research direction for the treatment of NAFLD.But the product aspect prevention and treatment NAFLD is still rare at present.
The product that bifidobacterium bifidum, Lactobacillus casei and three probios of Lactobacillus plantarum are repaired the hepatic injury that high fat causes has not yet to see report.
Summary of the invention
The object of the embodiment of the present invention is to provide a kind of preparation method of Weight-reducing and lipid-lowering probiotics fermention soya-bean milk, is intended to the food that solves current prevention and alleviate non-alcoholic hepatic injury, the problem that health products lack.
The embodiment of the present invention is achieved in that a kind of preparation method of Weight-reducing and lipid-lowering probiotics fermention soya-bean milk, it is characterized in that, the preparation method of this Weight-reducing and lipid-lowering probiotics fermention soya-bean milk comprises the following steps:
Step 1, selects soybean, cleans up rear immersion, soybean: water=1:10-12, defibrination, mashing off condition: 100 ℃ of temperature, time 5min.Use 150 order filter cloth elimination bean dregs, obtain soya-bean milk, prepare soya-bean milk;
Step 2, picking freeze-dried vaccine powder is inoculated in aseptic degreasing milk medium, by optimum temperature, cultivate respectively, fully after curdled milk, go down to posterity, go down to posterity 2～3 times, each inoculum concentration 3%, after bacterial classification fully activates, according to bifidobacterium bifidum: Lactobacillus casei: Lactobacillus plantarum=4: the ratio of 3: 3, the probiotics fermention soya-bean milk working stock culture of inoculation bifidobacterium bifidum, Lactobacillus casei and Lactobacillus plantarum;
Step 3, in step 1 soya-bean milk, add 6-10% white granulated sugar, mixing, heating, homogeneous, sterilization (95 ℃ of heating of sterilization conditions, time 5min), be cooled to 50 ℃, working stock culture prepared by step 2 is inoculated in soya-bean milk, inoculum concentration 3%-10%, stirs, and carries out ferment at constant temperature, in temperature, be ferment at constant temperature soya-bean milk at 37～45 ℃, fermentation time is 2 hours～6 hours; Soya-bean milk fermentation is placed on 4 ℃ and carries out after fermentation, and the time is 12 hours;
Step 4, refrigeration package product, prepared by probiotics fermention soya-bean milk.
Further, 95 ℃ of heating of sterilization conditions, time 5min.
Further, in step 1, soya-bean milk can adopt milk and soya-bean milk mixture to replace.
Further, in step 2, the method for preparing probiotics fermention soya-bean milk working stock culture is: bifidobacterium bifidum, Lactobacillus casei and Lactobacillus plantarum activate respectively, then in the ratio of 4: 3: 3, mixes.
Further, this probiotics fermention soya-bean milk oral dose is every day 10
10cFU～10
12cFU.
Further, the preparation method of this Weight-reducing and lipid-lowering probiotics fermention soya-bean milk is:
Step 1, picking bifidobacterium bifidum, Lactobacillus casei and Lactobacillus plantarum freeze-dried vaccine powder are inoculated in aseptic degreasing milk medium, by optimum temperature, cultivate respectively, fully after curdled milk, go down to posterity, go down to posterity 2～3 times, each inoculum concentration 3%, after bacterial classification fully activates, mixes, obtains working stock culture in the ratios of 4: 3: 3;
Step 2, selects soybean, cleans, soaks, soybean: water=1:10-12, and through fiberizer making beating, colloid mill defibrination, mashing off, mashing off condition: 100 ℃ of temperature, time 5min.Use 150 order filter cloth elimination bean dregs, obtain soya-bean milk, prepare soya-bean milk;
Step 3, step 2 is prepared in soya-bean milk and is added 6-10% white granulated sugar, and mixing, heating, homogeneous, sterilization (95 ℃ of heating of sterilization conditions, time 5min), be cooled to 50 ℃;
Step 4, the working stock culture of inoculation step one preparation, in step 3 soya-bean milk, mixes, ferments, in temperature, be ferment at constant temperature soya-bean milk at 37～45 ℃, fermentation time is 2 hours～6 hours; Soya-bean milk fermentation is placed on 4 ℃ and carries out after fermentation, and the time is 12 hours; And stirring makes it cooling, packing deepfreeze finished product.
Further, the preparation method of this Weight-reducing and lipid-lowering probiotics fermention soya-bean milk is:
Step 1, picking bifidobacterium bifidum, Lactobacillus casei and Lactobacillus plantarum freeze-dried vaccine powder are inoculated in aseptic degreasing milk medium, by optimum temperature, cultivate respectively, fully after curdled milk, go down to posterity, go down to posterity 2～3 times, each inoculum concentration 3%, after bacterial classification fully activates, mixes, obtains working stock culture in the ratios of 4: 3: 3;
Step 2, selects soybean, cleans, soaks, soybean: water=1:10-12, and through fiberizer making beating, colloid mill defibrination, mashing off, mashing off condition: 100 ℃ of temperature, time 5min.Use 150 order filter cloth elimination bean dregs, obtain soya-bean milk, prepare soya-bean milk;
Step 3, the 10-50% that soya-bean milk prepared by step 2 mixes with fresh milk, the amount of fresh milk is soya-bean milk, adding 6-10% white granulated sugar mixes, heats, through (the 95 ℃ of heating of sterilization conditions of homogeneous sterilization processing, time 5min), be cooled to 50 ℃, inoculation step one preparation work leavening also stirs, in temperature, be ferment at constant temperature soya-bean milk at 37～45 ℃, fermentation time is 2 hours～6 hours; Soya-bean milk fermentation is placed on 4 ℃ and carries out after fermentation, and the time is 12 hours; Cooling rear packing, deepfreeze.
The preparation method of Weight-reducing and lipid-lowering probiotics fermention soya-bean milk provided by the invention, adopts probiotics fermention soya-bean milk, and the soya-bean milk of preparation can and be alleviated non-alcoholic hepatic injury for prevention, without other toxic and side effect, can not cause secondary damage to liver, can directly drink.In addition, preparation method's cost of probiotics fermention soya-bean milk provided by the invention is low, simple to operate, has good development prospect, has solved preferably current prevention and has alleviated the food of non-alcoholic hepatic injury, the problem that health products lack.
Accompanying drawing explanation
Fig. 1 is preparation method's flow chart of the Weight-reducing and lipid-lowering probiotics fermention soya-bean milk that provides of the embodiment of the present invention;
Fig. 2 is TNF-a level affects schematic diagram in probiotics fermention soya-bean milk that the embodiment of the present invention provides hepatic injury mice serum that high fat diet is caused;
Fig. 3 is transaminase ALT level affects schematic diagram in probiotics fermention soya-bean milk that the embodiment of the present invention provides hepatic injury mouse liver that high fat diet is caused;
Fig. 4 is the repair schematic diagram that hepatic injury mice serum triglycerides (TG) that probiotics fermention soya-bean milk that the embodiment of the present invention provides causes high fat diet raises;
Fig. 5 is the repair schematic diagram of probiotics fermention soya-bean milk that the embodiment of the present invention provides mice serum T-CHOL that high fat diet is caused;
Fig. 6 is the schematic diagram that affects of probiotics fermention soya-bean milk that the embodiment of the present invention provides mouse liver/body weight (LW/BW) that high fat diet is caused;
Fig. 7 is the schematic diagram that affects of probiotics fermention soya-bean milk that the embodiment of the present invention provides mouse web portion fat/body weight (FW/BW) that high fat diet is caused;
Fig. 8 is the schematic diagram that affects of probiotics fermention soya-bean milk that the embodiment of the present invention provides Mouse Weight that high fat diet is caused;
The specific embodiment
In order to make object of the present invention, technical scheme and advantage clearer, below in conjunction with embodiment, the present invention is further elaborated.Should be appreciated that specific embodiment described herein, only in order to explain the present invention, is not intended to limit the present invention.
Below in conjunction with drawings and the specific embodiments, application principle of the present invention is further described.
As shown in Figure 1, the preparation method of the Weight-reducing and lipid-lowering probiotics fermention soya-bean milk of the embodiment of the present invention comprises the following steps:
S101: select soybean, clean up rear immersion, defibrination obtains soya-bean milk, prepares soya-bean milk;
S102: according to bifidobacterium bifidum: Lactobacillus casei: Lactobacillus plantarum=4: the ratio of 3: 3, the probiotics fermention soya-bean milk working stock culture of inoculation bifidobacterium bifidum, Lactobacillus casei and Lactobacillus plantarum;
S103: be ferment at constant temperature soya-bean milk at 37～45 ℃ in temperature, fermentation time is 2 hours～6 hours; Soya-bean milk fermentation is placed on 4 ℃ and carries out after fermentation, and the time is 12 hours;
S104: refrigeration package product, prepared by probiotics fermention soya-bean milk.
In step S102, the method for preparing probiotics fermention soya-bean milk working stock culture is: bifidobacterium bifidum, Lactobacillus casei and Lactobacillus plantarum activate respectively, then in the ratio of 4: 3: 3, mixes.
Probiotics fermention soya-bean milk oral dose of the present invention is every day 10
10cFU～10
12cFU.
In conjunction with following dimer embodiment, effect of the present invention is described further:
Embodiment mono-:
Bifidobacterium bifidum, Lactobacillus casei and Lactobacillus plantarum activate respectively, in the ratios of 4: 3: 3, mix, obtain working stock culture;
Select soybean, the enzyme that cleans, goes out soaks after processing, and through beater making beating, colloid mill defibrination, the thick slurry of the acquisition of sieving, obtains soya-bean milk after centrifugal treating;
In soya-bean milk, add white granulated sugar, mixing, heating, homogeneous, sterilization, be cooled to fermentation temperature.
Inoculation working stock culture ferments, and stirring makes it cooling, packing deepfreeze finished product.
Embodiment bis-:
Bifidobacterium bifidum, Lactobacillus casei and Lactobacillus plantarum through overactivation, mix, obtain working stock culture;
Select soybean, the enzyme that cleans, goes out is processed, and after soaking, beater making beating, colloid mill defibrination, the thick slurry of the acquisition of sieving, obtain soya-bean milk after centrifugal treating;
Soya-bean milk mixes, heats with fresh milk, white granulated sugar, through homogeneous sterilization processing, is cooled to after fermentation temperature inoculation fermentation and stirs cooling rear packing, deepfreeze.
In conjunction with following probiotics fermention soya-bean milk, alleviate the Liver damaged animal experiment that high fat causes, technique effect of the present invention explained:
1, animal experiment design:
High fat mouse liver injury models, gets 60 of C57BL/6 mouse, and body weight 18～22g is divided into 4 groups at random by body weight, and grouping is in Table 1.Adopt high lipid food (common powder 78.8%, cholesterol 1%, cholate 0.2%, yolk 10%, lard 10%) to feed, get probiotics fermention soya-bean milk by 10
8cFU/ mouse/sky consumption mixes with high lipid food.The 1st group, normal diet; 2-4 group, high lipid food, ingests arbitrarily; Survey weekly body weight once, feed after 6 weeks, put to death, collect blood and tissue.In order to observe probiotics fermention soya-bean milk, whether there is prevention and improve high fat hepatic injury function.
The grouping of table 1 animal
2, the improvement effect of probiotics fermention soya-bean milk to high fat hepatic injury:
C57B1/6 mouse adopts high-fat foods to feed 6 weeks, adopts probiotics fermention soya-bean milk to process 6 weeks simultaneously.After liver organization results, adopt oil red O stain, Con is control group, and HF is high fat group, and HF+FSM is probiotics fermention soya-bean milk processed group, and HF+NFSM is fermented soybean milk processed group not; Result shows that high fat causes fat accumulation.TNF-a analysis result in transaminase in liver (ALT) and serum is shown to (Fig. 2,3), high fat causes in TNF-a in serum and liver ALT obviously raise (p < 0.05) simultaneously.Yet probiotics fermention soya-bean milk processed group liver fat significantly reduces, ALT obviously decline (p < 0.05) in the TNF-a in serum and liver.
3, the inhibitory action that the serum triglyceride that probiotics fermention soya-bean milk causes high fat, T-CHOL raise
Serum triglyceride, T-CHOL analysis result are shown to (Fig. 4-5), and high fat causes serum triglyceride in liver, T-CHOL obviously raise (p < 0.05%).Yet, add after probiotics fermention soya-bean milk serum triglyceride, T-CHOL obviously decline (p < 0.05%) in liver.
The impact of the Mouse Weight that 4, probiotics fermention soya-bean milk causes high fat, liver weight/body weight, stomach fat/body weight:
Analysis result shows that high fat nursing in 6 weeks has caused Mouse Weight, liver weight/body weight, stomach fat/body weight significantly to raise (p < 0.05%), and the processing of probiotics fermention soya-bean milk makes it obviously be repaired (p < 0.05%) (Fig. 6-8).
Results of animal shows, probiotics fermention soya-bean milk effectively reduces the rising of triglycerides, T-CHOL, ALT in the mouse blood that high fat causes, has improved non-alcoholic hepatic injury.
The foregoing is only preferred embodiment of the present invention, not in order to limit the present invention, all any modifications of doing within the spirit and principles in the present invention, be equal to and replace and improvement etc., within all should being included in protection scope of the present invention.
Claims (7)
1. a preparation method for Weight-reducing and lipid-lowering probiotics fermention soya-bean milk, is characterized in that, the preparation method of this Weight-reducing and lipid-lowering probiotics fermention soya-bean milk comprises the following steps:
Step 1, selects soybean, cleans up rear immersion, soybean: water=1: 10-12, defibrination, mashing off condition: 100 ℃ of temperature, time 5min.Use 150 order filter cloth elimination bean dregs, obtain soya-bean milk, prepare soya-bean milk;
Step 2, picking freeze-dried vaccine powder is inoculated in aseptic degreasing milk medium, by optimum temperature, cultivate respectively, fully after curdled milk, go down to posterity, go down to posterity 2～3 times, each inoculum concentration 3%, after bacterial classification fully activates, according to bifidobacterium bifidum: Lactobacillus casei: Lactobacillus plantarum=4: the ratio of 3: 3, the probiotics fermention soya-bean milk working stock culture of inoculation bifidobacterium bifidum, Lactobacillus casei and Lactobacillus plantarum;
Step 3, in step 1 soya-bean milk, add 6-10% white granulated sugar, mixing, heating, homogeneous, sterilization, be cooled to 50 ℃, working stock culture prepared by step 2 is inoculated in soya-bean milk, inoculum concentration 3%-10%, stir, carrying out ferment at constant temperature, is ferment at constant temperature soya-bean milk at 37～45 ℃ in temperature, and fermentation time is 2 hours～6 hours; Soya-bean milk fermentation is placed on 4 ℃ and carries out after fermentation, and the time is 12 hours;
Step 4, refrigeration package product, prepared by probiotics fermention soya-bean milk.
2. the preparation method of Weight-reducing and lipid-lowering probiotics fermention soya-bean milk as claimed in claim 1, is characterized in that, 95 ℃ of heating of sterilization conditions, time 5min.
3. the preparation method of Weight-reducing and lipid-lowering probiotics fermention soya-bean milk as claimed in claim 1, is characterized in that, in step 1, soya-bean milk can adopt milk and soya-bean milk mixture to replace.
4. the preparation method of Weight-reducing and lipid-lowering probiotics fermention soya-bean milk as claimed in claim 1, it is characterized in that, in step 2, the method of preparing probiotics fermention soya-bean milk working stock culture is: bifidobacterium bifidum, Lactobacillus casei and Lactobacillus plantarum activate respectively, then in the ratio of 4: 3: 3, mixes.
5. the preparation method of Weight-reducing and lipid-lowering probiotics fermention soya-bean milk as claimed in claim 1, is characterized in that, this probiotics fermention soya-bean milk oral dose is every day 10
10cFU～10
12cFU.
6. the preparation method of Weight-reducing and lipid-lowering probiotics fermention soya-bean milk as claimed in claim 1, is characterized in that, the preparation method of this Weight-reducing and lipid-lowering probiotics fermention soya-bean milk is:
Step 1, picking bifidobacterium bifidum, Lactobacillus casei and Lactobacillus plantarum freeze-dried vaccine powder are inoculated in aseptic degreasing milk medium, by optimum temperature, cultivate respectively, fully after curdled milk, go down to posterity, go down to posterity 2～3 times, each inoculum concentration 3%, after bacterial classification fully activates, mixes, obtains working stock culture in the ratios of 4: 3: 3;
Step 2, selects soybean, cleans, soaks, soybean: water=1: 10-12, and through fiberizer making beating, colloid mill defibrination, mashing off, mashing off condition: 100 ℃ of temperature, time 5min.Use 150 order filter cloth elimination bean dregs, obtain soya-bean milk, prepare soya-bean milk;
Step 3, step 2 is prepared in soya-bean milk and is added 6-10% white granulated sugar, and mixing, heating, homogeneous, sterilization are cooled to 50 ℃;
Step 4, the working stock culture of inoculation step one preparation, in step 3 soya-bean milk, mixes, ferments, in temperature, be ferment at constant temperature soya-bean milk at 37～45 ℃, fermentation time is 2 hours～6 hours; Soya-bean milk fermentation is placed on 4 ℃ and carries out after fermentation, and the time is 12 hours; And stirring makes it cooling, packing deepfreeze finished product.
7. the preparation method of Weight-reducing and lipid-lowering probiotics fermention soya-bean milk as claimed in claim 1, is characterized in that, the preparation method of this Weight-reducing and lipid-lowering probiotics fermention soya-bean milk is:
Step 1, picking bifidobacterium bifidum, Lactobacillus casei and Lactobacillus plantarum freeze-dried vaccine powder are inoculated in aseptic degreasing milk medium, by optimum temperature, cultivate respectively, fully after curdled milk, go down to posterity, go down to posterity 2～3 times, each inoculum concentration 3%, after bacterial classification fully activates, mixes, obtains working stock culture in the ratios of 4: 3: 3;
Step 2, selects soybean, cleans, soaks, soybean: water=1: 10-12, and through fiberizer making beating, colloid mill defibrination, mashing off, mashing off condition: 100 ℃ of temperature, time 5min.Use 150 order filter cloth elimination bean dregs, obtain soya-bean milk, prepare soya-bean milk;
Step 3, the 10-50% that soya-bean milk prepared by step 2 mixes with fresh milk, the amount of fresh milk is soya-bean milk, adding 6-10% white granulated sugar mixes, heats, through homogeneous sterilization processing, be cooled to 50 ℃, inoculation step one preparation work leavening also stirs, and in temperature, is ferment at constant temperature soya-bean milk at 37～45 ℃, and fermentation time is 2 hours～6 hours; Soya-bean milk fermentation is placed on 4 ℃ and carries out after fermentation, and the time is 12 hours; Cooling rear packing, deepfreeze.
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| CN105638912A (en) * | 2016-01-07 | 2016-06-08 | 苏州金记食品有限公司 | Preparation method of solidified sour soybean milk |
| CN106472704A (en) * | 2016-09-27 | 2017-03-08 | 天津科技大学 | Bean milk fermenting and producing probiotic bacteria functional drinkss and food and preparation method thereof |
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