CN106070653B - Preparation method for producing pholiota nameko polysaccharide added fermented soybean milk powder by spray drying method - Google Patents
Preparation method for producing pholiota nameko polysaccharide added fermented soybean milk powder by spray drying method Download PDFInfo
- Publication number
- CN106070653B CN106070653B CN201610408896.6A CN201610408896A CN106070653B CN 106070653 B CN106070653 B CN 106070653B CN 201610408896 A CN201610408896 A CN 201610408896A CN 106070653 B CN106070653 B CN 106070653B
- Authority
- CN
- China
- Prior art keywords
- soybean milk
- pholiota nameko
- spray drying
- nameko polysaccharide
- preparation
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Active
Links
- 244000168667 Pholiota nameko Species 0.000 title claims abstract description 92
- 235000014528 Pholiota nameko Nutrition 0.000 title claims abstract description 92
- 244000068988 Glycine max Species 0.000 title claims abstract description 82
- 235000010469 Glycine max Nutrition 0.000 title claims abstract description 82
- 239000008267 milk Substances 0.000 title claims abstract description 70
- 235000013336 milk Nutrition 0.000 title claims abstract description 69
- 210000004080 milk Anatomy 0.000 title claims abstract description 69
- 150000004676 glycans Chemical class 0.000 title claims abstract description 67
- 229920001282 polysaccharide Polymers 0.000 title claims abstract description 67
- 239000005017 polysaccharide Substances 0.000 title claims abstract description 67
- 238000001694 spray drying Methods 0.000 title claims abstract description 39
- 239000000843 powder Substances 0.000 title claims abstract description 31
- 238000000034 method Methods 0.000 title claims abstract description 27
- 238000002360 preparation method Methods 0.000 title claims abstract description 22
- 239000007858 starting material Substances 0.000 claims abstract description 26
- 239000002054 inoculum Substances 0.000 claims abstract description 12
- 235000013322 soy milk Nutrition 0.000 claims description 30
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 20
- 238000002156 mixing Methods 0.000 claims description 19
- 241000191996 Pediococcus pentosaceus Species 0.000 claims description 15
- 241000194020 Streptococcus thermophilus Species 0.000 claims description 15
- 238000012258 culturing Methods 0.000 claims description 13
- 244000199885 Lactobacillus bulgaricus Species 0.000 claims description 9
- 235000013960 Lactobacillus bulgaricus Nutrition 0.000 claims description 9
- 244000199866 Lactobacillus casei Species 0.000 claims description 9
- 235000013958 Lactobacillus casei Nutrition 0.000 claims description 9
- 229940004208 lactobacillus bulgaricus Drugs 0.000 claims description 9
- 229940017800 lactobacillus casei Drugs 0.000 claims description 9
- 238000001914 filtration Methods 0.000 claims description 8
- 238000004537 pulping Methods 0.000 claims description 8
- 241000186840 Lactobacillus fermentum Species 0.000 claims description 6
- RWSXRVCMGQZWBV-WDSKDSINSA-N glutathione Chemical compound OC(=O)[C@@H](N)CCC(=O)N[C@@H](CS)C(=O)NCC(O)=O RWSXRVCMGQZWBV-WDSKDSINSA-N 0.000 claims description 6
- 238000010438 heat treatment Methods 0.000 claims description 6
- 229940012969 lactobacillus fermentum Drugs 0.000 claims description 6
- 238000005303 weighing Methods 0.000 claims description 6
- 108010059892 Cellulase Proteins 0.000 claims description 5
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 5
- 229940106157 cellulase Drugs 0.000 claims description 5
- 238000001035 drying Methods 0.000 claims description 5
- 239000001963 growth medium Substances 0.000 claims description 4
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 3
- 108010024636 Glutathione Proteins 0.000 claims description 3
- 229930006000 Sucrose Natural products 0.000 claims description 3
- 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 3
- 239000000084 colloidal system Substances 0.000 claims description 3
- 238000001816 cooling Methods 0.000 claims description 3
- 238000000855 fermentation Methods 0.000 claims description 3
- 230000004151 fermentation Effects 0.000 claims description 3
- 239000008103 glucose Substances 0.000 claims description 3
- 229960003180 glutathione Drugs 0.000 claims description 3
- 235000012907 honey Nutrition 0.000 claims description 3
- 238000001556 precipitation Methods 0.000 claims description 3
- 238000002791 soaking Methods 0.000 claims description 3
- 230000001954 sterilising effect Effects 0.000 claims description 3
- 238000005406 washing Methods 0.000 claims description 3
- 238000004140 cleaning Methods 0.000 claims description 2
- 238000009630 liquid culture Methods 0.000 claims description 2
- 238000005457 optimization Methods 0.000 claims description 2
- 239000002893 slag Substances 0.000 claims description 2
- 238000004659 sterilization and disinfection Methods 0.000 claims description 2
- 239000005720 sucrose Substances 0.000 claims description 2
- 108090000790 Enzymes Proteins 0.000 claims 1
- 102000004190 Enzymes Human genes 0.000 claims 1
- 241000186660 Lactobacillus Species 0.000 claims 1
- 229940088598 enzyme Drugs 0.000 claims 1
- 238000000605 extraction Methods 0.000 claims 1
- 229940039696 lactobacillus Drugs 0.000 claims 1
- 239000002002 slurry Substances 0.000 claims 1
- 235000016709 nutrition Nutrition 0.000 abstract description 2
- 230000035764 nutrition Effects 0.000 abstract description 2
- 238000004806 packaging method and process Methods 0.000 abstract 1
- 238000003860 storage Methods 0.000 abstract 1
- 241000894006 Bacteria Species 0.000 description 23
- 239000006041 probiotic Substances 0.000 description 13
- 235000018291 probiotics Nutrition 0.000 description 13
- 239000000047 product Substances 0.000 description 10
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 8
- 230000000529 probiotic effect Effects 0.000 description 7
- 239000000706 filtrate Substances 0.000 description 6
- 210000004911 serous fluid Anatomy 0.000 description 6
- 230000000694 effects Effects 0.000 description 5
- 235000013305 food Nutrition 0.000 description 5
- 239000000463 material Substances 0.000 description 5
- 230000005764 inhibitory process Effects 0.000 description 4
- 239000004310 lactic acid Substances 0.000 description 4
- 235000014655 lactic acid Nutrition 0.000 description 4
- 239000007788 liquid Substances 0.000 description 4
- 239000000243 solution Substances 0.000 description 4
- 230000004083 survival effect Effects 0.000 description 4
- 235000001674 Agaricus brunnescens Nutrition 0.000 description 3
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 description 3
- 239000003085 diluting agent Substances 0.000 description 3
- 230000002401 inhibitory effect Effects 0.000 description 3
- 238000004519 manufacturing process Methods 0.000 description 3
- 239000003223 protective agent Substances 0.000 description 3
- 229910001220 stainless steel Inorganic materials 0.000 description 3
- 239000010935 stainless steel Substances 0.000 description 3
- 206010028980 Neoplasm Diseases 0.000 description 2
- 244000046052 Phaseolus vulgaris Species 0.000 description 2
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 2
- 238000009835 boiling Methods 0.000 description 2
- 238000007865 diluting Methods 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 238000002386 leaching Methods 0.000 description 2
- 230000000813 microbial effect Effects 0.000 description 2
- 239000007921 spray Substances 0.000 description 2
- 238000003756 stirring Methods 0.000 description 2
- 229960004793 sucrose Drugs 0.000 description 2
- 238000001291 vacuum drying Methods 0.000 description 2
- 241000222382 Agaricomycotina Species 0.000 description 1
- 206010003445 Ascites Diseases 0.000 description 1
- 241000221198 Basidiomycota Species 0.000 description 1
- 201000009030 Carcinoma Diseases 0.000 description 1
- 206010061218 Inflammation Diseases 0.000 description 1
- 108020002230 Pancreatic Ribonuclease Proteins 0.000 description 1
- 102000005891 Pancreatic ribonuclease Human genes 0.000 description 1
- 241000722337 Pholiota Species 0.000 description 1
- 241000392443 Pleurotus citrinopileatus Species 0.000 description 1
- 206010039491 Sarcoma Diseases 0.000 description 1
- 208000006268 Sarcoma 180 Diseases 0.000 description 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 1
- 102000008228 Toll-like receptor 2 Human genes 0.000 description 1
- 108010060888 Toll-like receptor 2 Proteins 0.000 description 1
- 241000121219 Tricholoma Species 0.000 description 1
- 208000038016 acute inflammation Diseases 0.000 description 1
- 230000006022 acute inflammation Effects 0.000 description 1
- 230000003064 anti-oxidating effect Effects 0.000 description 1
- 238000003556 assay Methods 0.000 description 1
- 230000001580 bacterial effect Effects 0.000 description 1
- 238000010009 beating Methods 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000004071 biological effect Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 208000037976 chronic inflammation Diseases 0.000 description 1
- 230000006020 chronic inflammation Effects 0.000 description 1
- 238000010924 continuous production Methods 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 210000004443 dendritic cell Anatomy 0.000 description 1
- 238000010790 dilution Methods 0.000 description 1
- 239000012895 dilution Substances 0.000 description 1
- 239000012153 distilled water Substances 0.000 description 1
- 239000000839 emulsion Substances 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 238000000338 in vitro Methods 0.000 description 1
- 230000004054 inflammatory process Effects 0.000 description 1
- 238000011081 inoculation Methods 0.000 description 1
- 238000011031 large-scale manufacturing process Methods 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 210000003097 mucus Anatomy 0.000 description 1
- 235000020939 nutritional additive Nutrition 0.000 description 1
- 235000019629 palatability Nutrition 0.000 description 1
- 239000002244 precipitate Substances 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 230000001603 reducing effect Effects 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 238000005070 sampling Methods 0.000 description 1
- 231100000241 scar Toxicity 0.000 description 1
- 239000011265 semifinished product Substances 0.000 description 1
- 230000019491 signal transduction Effects 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 239000000725 suspension Substances 0.000 description 1
- 235000021404 traditional food Nutrition 0.000 description 1
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
- 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
- A23V2400/123—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
- A23V2400/125—Casei
-
- 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
- A23V2400/143—Fermentum
-
- 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
-
- 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
- A23V2400/41—Pediococcus
- A23V2400/427—Pentosaceus
Abstract
The invention discloses a preparation method for producing pholiota nameko polysaccharide added fermented soybean milk powder by a spray drying method. The invention comprises the following steps: 1. preparing pholiota nameko polysaccharide; 2. preparing fermented soybean milk, namely firstly preparing raw soybean milk, then adding pholiota nameko polysaccharide, wherein the addition amount of the pholiota nameko polysaccharide extract is 0.5 percent of the mass of the raw soybean milk, and finally fermenting the soybean milk: adding the mixed starter into soybean milk at an inoculum size of 1% by volume, and keeping the temperature at 37 deg.C for 12-20 h; 3. spray drying operation: introducing into a pressure type spray drying device for spray drying. The pholiota nameko polysaccharide added fermented soybean milk powder has the advantages of rich nutrition, unique taste, convenience in eating, high yield, simplicity in operation, long storage period, convenience in packaging and the like.
Description
Technical Field
The invention relates to the field of food processing, in particular to a preparation method for producing pholiota nameko polysaccharide added fermented soybean milk powder by a spray drying method.
Background
Spray drying is a method of drying materials. The principle is that the solution, emulsion or suspension is made to pass through an atomizer and then is made to contact with hot drying air flow fully and to exchange heat, so that the water in the atomized liquid drops is evaporated instantaneously to obtain powdered or fine granular finished product or semi-finished product. The spray drying technology is widely applied to the production of food industry. Because the drying of the material is completed instantly, usually 5-15 seconds, the heating time is very short, and the method is particularly suitable for heat-sensitive materials. And the product after spray drying has good dispersibility, fluidity and solubility, and can maintain the color, the fragrance and the taste of the product. The spray drying technology has the advantages of simple equipment, low cost, easy popularization, large-scale continuous production and the like. The cost per kg of spray drying is only 1/6 vacuum freeze dried; the transportation cost of the spray-dried powder is low; can be stored stably for a long time. Spray drying is therefore particularly suitable for use in the production of microbial-containing food materials. Can well protect the microbial activity in food materials.
Pholiota nameko (Pholiota nameko), also known as Pleurotus citrinopileatus, Tricholoma synoviae, Basidiomycetes, Hymenomycetes, Coccomyidae, Pholiota. Pholiota nameko is named because there is mucus on the surface of the pileus. The content of polysaccharide in pholiota nameko is high, wherein the content of soluble carbohydrate is 29%, the content of polysaccharide is more than 8%, and the pholiota nameko is relatively stable. Pholiota nameko contains a polysaccharide substance having an inhibitory effect on tumors. Japanese scholars have found that the inhibition rate of the pholiota nameko polysaccharide extract extracted by hot water on the white mouse sarcoma 180 reaches 86.5 percent through the Songbue preservation research. The boiling water extract of the pholiota nameko sporocarp has the inhibition rate of 60% on mouse S180, the sodium hydroxide solution extract has the inhibition rate of 90% on mouse sarcoma S180, and the inhibition rate of 70% on ehrlich ascites carcinoma. The various biological activities of pholiota nameko were studied by the task group at the university of Tianjin commercial. The pholiota nameko can effectively inhibit the activity of RNase A, and the potential of the pholiota nameko in the aspects of tumor resistance and inflammation resistance is prompted; pholiota nameko has a good effect on both chronic and acute inflammation; the pholiota nameko has strong capacity of removing free radicals and has good in-vitro anti-oxidation effect; the pholiota nameko polysaccharide has a good blood fat reducing effect; the pholiota nameko polysaccharide has the function of inhibiting NF-k beta signaling pathway of mouse marrow-derived dendritic cells through a TLR2 receptor. Experiments prove that the pholiota nameko polysaccharide has good colloid property. The pholiota nameko polysaccharide has a good protection effect on the activity of lactic acid bacteria; the pholiota nameko polysaccharide has a certain inhibiting effect on putrefying bacteria.
Soymilk is a traditional food peculiar to China. The fermented soymilk is a novel food developed in recent years, particularly the fermented soymilk prepared by adopting some probiotic lactic acid bacteria not only has the special function of the probiotic bacteria, but also can remove beany flavor and improve palatability. The fermented soymilk added with the pholiota nameko polysaccharide has good market prospect.
Disclosure of Invention
The invention aims to fill the blank in the prior art and provides a preparation method for producing a pholiota nameko polysaccharide added fermented soybean milk powder by a spray drying method.
The invention relates to a preparation method for producing pholiota nameko polysaccharide added fermented soybean milk powder by a spray drying method, which comprises the following steps:
1. preparation of pholiota nameko polysaccharide
(1) Selection of Pholiota nameko
The fresh pholiota nameko is selected, the surface is not rotted, the shape is complete, and no obvious tissue scar exists. The mushroom stem is thick and short, the mushroom cap is round and smooth, the diameter is about 3cm, the cap surface and the edge are thick, and the mushroom has no sour and smelly taste. Clean and uniform-size fine pholiota nameko for later use;
(2) weighing Pholiota nameko
Weighing 1000g of fresh pholiota nameko by using an electronic balance for use;
(3) crushing and pulping of pholiota nameko
Adding distilled water into the weighed pholiota nameko (the mass ratio of the pholiota nameko to the water is 2: 3); pouring the pholiota nameko and water into a high-speed tissue triturator, and carrying out intermittent crushing and pulping on the pholiota nameko (the high-speed pulping is carried out for 30 seconds at 10000 r/min, the stopping is carried out for 2 minutes, and the times are totally 4). Obtaining pholiota nameko tissue serous fluid;
(5) enzymolysis
Adding cellulase (10U/mg, the addition amount is 0.08% of the mass of the serous fluid) into the pholiota nameko tissue serous fluid, and preserving the heat for 3 hours at the temperature of 55 ℃;
(6) leaching in water bath
Heating the pholiota nameko tissue serous fluid obtained in the last step in a water bath kettle, then placing a beaker containing the pholiota nameko tissue serous fluid in the constant-temperature water bath kettle, and heating the beaker in water bath at 85 ℃ for 4 hours;
(7) filtration
Filtering the pholiota nameko tissue serous fluid after water bath by using a 100-mesh stainless steel filter screen, and mixing and reserving filtrate;
(8) washing slag
Leaching the residue obtained in the last step with 1 time of water at 85 deg.C in water bath for 1 hr, filtering with 100 mesh stainless steel filter sieve, retaining filtrate, and mixing with the filtrate of the last step;
(9) alcohol precipitation
Adding anhydrous ethanol into the obtained filtrate according to the proportion of 1:2 for alcohol precipitation, and standing for 24 hours at the temperature of 4 ℃. Centrifuging at 4000rpm for 20min, and removing liquid to obtain pholiota nameko polysaccharide solid;
(10) drying
Vacuum drying at 80 deg.C to obtain pholiota nameko polysaccharide, and adding into soybean milk.
2. Preparation of fermented soymilk
The soymilk preparation method comprises the following steps:
the method comprises the following operation steps:
soybean selection → cleaning → weighing → soaking → pulping → filtering → raw soymilk finished product.
Weighing 1000g of soybeans, adding water with the mass of 8 times that of the soybeans, soaking for about 24 hours at 4 ℃ to ensure that the soybeans fully absorb water, pulping by using a high-speed tissue triturator at 8000 rpm for 5 minutes, and separating bean dregs by using eight layers of gauze to obtain the raw soybean milk.
② adding the pholiota nameko polysaccharide:
the method comprises the following operation steps:
blending → stirring
The formula for blending the soymilk comprises the following components: the addition amount of the pholiota nameko polysaccharide extract is 0.5% (w/w) of the weight of the raw soybean milk, the addition amount of the cane sugar is 1% (w/w) of the weight of the soybean milk, the addition amount of the honey is 1% (w/w) of the weight of the soybean milk, the addition amount of the glucose is 1% (w/w) of the weight of the soybean milk, and the addition amount of the glutathione is 0.01-0.1% (w/w). The soybean milk added with the pholiota nameko polysaccharide is prepared.
③ the fermentation method of soymilk:
the method comprises the following operation steps:
raw soybean milk added with pholiota nameko polysaccharide → preheating → homogenizing → sterilizing → cooling → inoculating → fermenting → fermented soybean milk finished product
The raw soymilk added with the pholiota nameko polysaccharide is preheated to 60-65 ℃ and homogenized for 6 minutes in a colloid mill; then heating to 95 ℃ (boiling) for 5 minutes for sterilization; immediately cooling to 40 ℃; adding mixed starter of soybean milk, and keeping the temperature at 37 deg.C for 12-18 h. Obtaining the fermented soymilk product.
The mixed starter culture of the invention refers to a mixed starter culture which is prepared by mixing streptococcus thermophilus and pediococcus pentosaceus and adding lactobacillus bulgaricus, lactobacillus fermentum or lactobacillus casei. The activated thallus culture is inoculated to a special MRS (MRS culture medium for culturing the mixed lactic acid bacteria after optimization) by the inoculation amount with the volume fraction of 1 percent, so that the maximum number of the cultured viable bacteria can reach 1012The above) liquid culture medium for 12h to obtain mixed starter. Then adding the mixed starter into soybean milk at an inoculum size of 1% by volume fraction, and culturing at 42 deg.C for 14-20 h. Obtaining the finished fermented soymilk product.
The mixed leaven has the following four combination modes:
in the first scheme, the activated mixed thallus culture of streptococcus thermophilus, lactobacillus bulgaricus and pediococcus pentosaceus is inoculated to the optimized MRS for 24 hours in an inoculum size of 1 percent in volume fraction, so that the maximum viable bacteria number for culture reaches 1012And preparing the mixed leaven. Inoculating 164g of mixed starter culture into soybean milk added with pholiota nameko polysaccharide, mixing uniformly, and culturing at 42 ℃ for 14 hours;
the second scheme is that the activated mixed bacteria culture of the streptococcus thermophilus, the lactobacillus fermentum and the pediococcus pentosaceus is inoculated to the optimized MRS for 24 hours in an inoculum size with the volume fraction of 1 percent, so that the maximum number of the cultured viable bacteria reaches 1012And preparing the mixed leaven. Inoculating 164g of mixed starter culture into soybean milk added with pholiota nameko polysaccharide, mixing uniformly, and culturing at 42 ℃ for 14 hours;
inoculating the activated mixed culture of streptococcus thermophilus, lactobacillus bulgaricus, lactobacillus casei and pediococcus pentosaceus with the inoculum size of 1 percent of volume fraction to the optimized MRS for 24 hours to ensure that the maximum number of cultured viable bacteria reaches 1012And preparing the mixed leaven. Inoculating 164g of mixed starter culture into soybean milk added with pholiota nameko polysaccharide, mixing uniformly, and culturing at 42 ℃ for 18 hours;
the fourth scheme is that the activated mixed thallus culture of the streptococcus thermophilus, the lactobacillus casei and the pediococcus pentosaceus is inoculated to the optimized MRS for 24 hours in an inoculum size with the volume fraction of 1 percent, so that the maximum number of the cultured viable bacteria reaches 1012And preparing the mixed leaven. Inoculating 164g of mixed starter culture into soybean milk added with pholiota nameko polysaccharide, mixing uniformly, and culturing at 42 ℃ for 20 hours;
3. spray drying preparation of fermented soybean milk powder
The method comprises the following operation steps:
fermented soybean milk → pressure type spray drying → fermented soybean milk powder finished product
Pressure type spray drying equipment is adopted.
The technological parameters of spray drying are as follows: feed concentration is 16%. Feed flow 25ml/min (using a 10L small spray dryer). ③ the feeding temperature is 35 ℃. The air inlet temperature is 130 ℃. Atomizer pressure 160 kPa.
The invention has the following beneficial effects:
the fermented soybean milk added with the pholiota nameko polysaccharide has the functions of probiotics and the pholiota nameko polysaccharide. And the pholiota nameko polysaccharide and the soymilk are natural protective agents for the probiotic lactic acid bacteria during spray drying. After spray drying, the fermented soybean milk added with the pholiota nameko polysaccharide is rich in pholiota nameko polysaccharide and probiotics, and the pholiota nameko polysaccharide has functions and can be used as a protective agent of the probiotics. The soybean milk powder can be preserved for a long time, and has convenient administration and good taste. The method is simple, easy to operate, low in cost and capable of realizing large-scale production.
The pholiota nameko polysaccharide added into the soybean milk is a nutritional additive and a protective agent of a mixed thallus culture during spray drying of a mixed starter. The invention combines soybean milkBy adding the pholiota nameko polysaccharide and performing fermentation and spray drying operation, the produced soymilk powder is rich in nutrition, improves the beany flavor of the soymilk and is rich in active probiotics. The survival rate of the active probiotics in the soybean milk powder prepared by the method is over 51 percent, and the number of the live bacteria is 109The above.
Detailed Description
The present invention will be further described with reference to the following examples.
Example 1: spray drying method for producing fermented soybean milk powder added with pholiota nameko polysaccharide
Preparing pholiota nameko polysaccharide
1000g of fresh pholiota nameko was weighed, 1500ml of water was added, and beating was intermittently performed (10000rpm, 30 seconds × 2 minutes off) 4 times. Then 20000U cellulase is added to keep the temperature for 3 hours at 55 ℃; then heating to 85 ℃ and extracting for 3 hours; filtering with 100 mesh stainless steel filter sieve to obtain 1800ml of first extractive solution; washing the residue twice, adding 300ml of water each time, and filtering to obtain 600ml of extracting solution; mixing all filtrates to 2400 ml; 4800ml of absolute ethanol with 2 times volume is added into the filtrate, and the pholiota nameko polysaccharide primary extract is precipitated, then, the mixture is kept stand at 4 ℃ overnight and centrifuged at 4000rpm for 20min, so that 14.2g of crude pholiota nameko polysaccharide precipitate is obtained. Vacuum-drying at 80 deg.C to obtain 8.2g dried Pholiota nameko polysaccharide product.
② preparation and blending of soymilk
2000g of soybeans are weighed, water with the mass 8 times that of the soybeans is added to the soybeans to soak the soybeans for about 24 hours at the temperature of 4 ℃ so that the soybeans fully absorb water, then a high-speed tissue triturator is used for 8000 turns/minute, pulping is carried out for 5 minutes, and bean dregs are separated by eight layers of gauze, so that 16400g of raw soymilk is obtained.
The formula for blending the soymilk comprises the following components: 8.2g of dried pholiota nameko polysaccharide product, 164g of sucrose, 164g of honey, 164g of glucose and 1.64g of glutathione are added. The soybean milk added with the pholiota nameko polysaccharide is prepared.
Preparation of fermented soymilk
In the first scheme, the activated mixed thallus culture of streptococcus thermophilus, lactobacillus bulgaricus and pediococcus pentosaceus is inoculated to the optimized MRS for 24 hours in an inoculum size of 1 percent in volume fraction, so that the maximum viable bacteria number for culture reaches 1012System ofTo obtain the mixed starter. Inoculating 164g of mixed starter culture into soybean milk added with pholiota nameko polysaccharide, mixing uniformly, and culturing at 42 ℃ for 14 hours;
the second scheme is that the activated mixed bacteria culture of the streptococcus thermophilus, the lactobacillus fermentum and the pediococcus pentosaceus is inoculated to the optimized MRS for 24 hours in an inoculum size with the volume fraction of 1 percent, so that the maximum number of the cultured viable bacteria reaches 1012And preparing the mixed leaven. Inoculating 164g of mixed starter culture into soybean milk added with pholiota nameko polysaccharide, mixing uniformly, and culturing at 42 ℃ for 14 hours;
inoculating the activated mixed culture of streptococcus thermophilus, lactobacillus bulgaricus, lactobacillus casei and pediococcus pentosaceus with the inoculum size of 1 percent of volume fraction to the optimized MRS for 24 hours to ensure that the maximum number of cultured viable bacteria reaches 1012And preparing the mixed leaven. Inoculating 164g of mixed starter culture into soybean milk added with pholiota nameko polysaccharide, mixing uniformly, and culturing at 42 ℃ for 18 hours;
the fourth scheme is that the activated mixed thallus culture of the streptococcus thermophilus, the lactobacillus casei and the pediococcus pentosaceus is inoculated to the optimized MRS for 24 hours in an inoculum size with the volume fraction of 1 percent, so that the maximum number of the cultured viable bacteria reaches 1012And preparing the mixed leaven. Inoculating 164g of mixed starter culture into soybean milk added with pholiota nameko polysaccharide, mixing uniformly, and culturing at 42 ℃ for 20 hours;
spray drying to prepare fermented soybean milk
The technological parameters of spray drying are as follows: feed concentration is 16%. Feed flow 25ml/min (using a 10L small spray dryer). ③ the feeding temperature is 35 ℃. The air inlet temperature is 130 ℃. Atomizer pressure 160 kPa.
Active probiotic survival rate assay
The method comprises the following steps: uniformly stirring the fermented soybean milk sample added with the pholiota nameko polysaccharide, sucking 20ml of the fermented soybean milk by using a sterilized pipette, adding 180ml of sterile normal saline to prepare 10-time sample diluent, fully and uniformly oscillating, continuously sampling and diluting for 7 times according to the proportion, taking the soybean milk sample for the seventh time as the diluent to be detected, continuously diluting for 10 times and 100 times as the other two diluents to be detected, and further performing plate counting. Will be different from each other1ml of the fermented soymilk liquid with the release degree is evenly coated in a plate paved with an optimized MRS culture medium, and the plate is placed in a constant temperature box at 37 ℃ upside down for culturing for 48 hours. 3 replicates were made for each dilution of fermented soymilk. Observing the grown colony with probiotic bacteria, counting the colony number of probiotic bacteria, selecting 30-300 colony plates according to conventional method, and calculating to obtain total bacteria number T per 100ml fermented soybean milkFermented soymilk. For the soybean milk powder, 2g of the sample was taken, and the plate colony count was performed according to the above method to obtain the total bacterial count T per 100g of the fermented soybean milk powderFermented soybean milk powder. Total bacteria number T of fermented soybean milk powderFermented soybean milk powderGreater than 109That is, the number of viable bacteria is 109The above. The live probiotic survival rate was then calculated: survival rate of active probiotics ═ TFermented soybean milk powderX powder yield/TFermented soymilkThe powder yield refers to the mass ratio of the fermented soymilk powder produced per 100 fermented soymilk liquids.
Claims (7)
1. A preparation method for producing pholiota nameko polysaccharide added fermented soybean milk powder by a spray drying method is characterized by comprising the following steps:
A. preparation of pholiota nameko polysaccharide
The pholiota nameko polysaccharide is obtained by the steps of selecting, weighing, crushing and pulping, carrying out enzymolysis, carrying out water bath extraction, filtering, washing slag, carrying out alcohol precipitation and drying, and is ready for use as follows; the enzyme used in the enzymolysis step is cellulase, the specification of the cellulase is 10U/mg, the addition amount of the cellulase is 0.08 percent of the mass of the slurry, and the enzymolysis process is kept at 55 ℃ for 3 hours;
B. preparation of fermented soymilk
The preparation method of the raw soymilk comprises the following steps: selecting, cleaning, weighing, soaking, pulping and filtering soybeans to obtain a raw soybean milk finished product;
② adding the pholiota nameko polysaccharide:
the formula for blending the soymilk comprises the following components: the addition amount of the pholiota nameko polysaccharide extract is 0.5 percent of the weight of the raw soybean milk, the addition amount of the sucrose is 1 percent of the weight of the raw soybean milk, the addition amount of the honey is 1 percent of the weight of the raw soybean milk, the addition amount of the glucose is 1 percent of the weight of the raw soybean milk, and the addition amount of the glutathione is 0.01 to 0.1 percent of the weight of the raw soybean; preparing raw soybean milk added with pholiota nameko polysaccharide;
③ the fermentation method of soymilk:
the raw soybean milk added with the pholiota nameko polysaccharide is preheated, homogenized, sterilized, cooled, inoculated and fermented to obtain a finished fermented soybean milk product; the method comprises the following specific steps: the raw soymilk added with the pholiota nameko polysaccharide is preheated to 60-65 ℃ and homogenized for 6 minutes in a colloid mill; then heating to 95 ℃ and keeping for 5 minutes for sterilization; immediately cooling to 40 ℃; adding mixed starter, adding the mixed starter into soybean milk at an inoculum size of 1% by volume, and keeping the temperature at 37 deg.C for 12-20 h; obtaining a fermented soymilk product; the mixed starter culture is a mixed starter culture which is prepared by mixing streptococcus thermophilus and pediococcus pentosaceus and adding lactobacillus bulgaricus, lactobacillus fermentum or lactobacillus casei;
C. spray drying operation
Introducing the fermented soybean milk product into pressure type spray drying equipment for spray drying to finally obtain the pholiota nameko polysaccharide added fermented soybean milk powder; the technological parameters of spray drying are as follows: feed concentration is 25%; feed flow 25 ml/min; feed temperature is 35 ℃; the air inlet temperature is 130 ℃; atomizer pressure 160 kPa.
2. The preparation method of the pholiota nameko polysaccharide added fermented soybean milk powder by the spray drying method according to claim 1, which is characterized in that: preparing the mixed starter: mixing activated Streptococcus thermophilus and Pediococcus pentosaceus, adding thallus culture of Lactobacillus bulgaricus, Lactobacillus fermentum or Lactobacillus casei to MRS liquid culture medium for culturing mixed lactobacillus after optimization in an inoculum concentration of 1% by volume fraction, and culturing for 12 hr to obtain mixed starter.
3. The preparation method of the pholiota nameko polysaccharide added fermented soybean milk powder by the spray drying method according to claim 2, which is characterized in that: the mixed starter culture is a mixed thallus culture of streptococcus thermophilus, lactobacillus bulgaricus and pediococcus pentosaceus.
4. The preparation method of the pholiota nameko polysaccharide added fermented soybean milk powder by the spray drying method according to claim 2, which is characterized in that: the mixed starter culture is a mixed thallus culture of streptococcus thermophilus, lactobacillus fermentum and pediococcus pentosaceus.
5. The preparation method of the pholiota nameko polysaccharide added fermented soybean milk powder by the spray drying method according to claim 2, which is characterized in that: the mixed starter culture is a mixed thallus culture of streptococcus thermophilus, lactobacillus bulgaricus, lactobacillus casei and pediococcus pentosaceus.
6. The preparation method of the pholiota nameko polysaccharide added fermented soybean milk powder by the spray drying method according to claim 2, which is characterized in that: the mixed starter culture is a mixed thallus culture of streptococcus thermophilus, lactobacillus casei and pediococcus pentosaceus.
7. The preparation method of the pholiota nameko polysaccharide added fermented soybean milk powder by the spray drying method according to claim 1, which is characterized in that: the pressure type spray drying equipment is a 10L small-sized spray drying machine.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610408896.6A CN106070653B (en) | 2016-06-08 | 2016-06-08 | Preparation method for producing pholiota nameko polysaccharide added fermented soybean milk powder by spray drying method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610408896.6A CN106070653B (en) | 2016-06-08 | 2016-06-08 | Preparation method for producing pholiota nameko polysaccharide added fermented soybean milk powder by spray drying method |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN106070653A CN106070653A (en) | 2016-11-09 |
| CN106070653B true CN106070653B (en) | 2020-12-15 |
Family
ID=57227917
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610408896.6A Active CN106070653B (en) | 2016-06-08 | 2016-06-08 | Preparation method for producing pholiota nameko polysaccharide added fermented soybean milk powder by spray drying method |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106070653B (en) |
Families Citing this family (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106857835A (en) * | 2017-01-15 | 2017-06-20 | 哈尔滨伟平科技开发有限公司 | A kind of preparation method of health lactobacillus-fermented Yoghourt |
| CN106819118A (en) * | 2017-01-15 | 2017-06-13 | 哈尔滨伟平科技开发有限公司 | A kind of preparation method of health lactobacillus-fermented milk beverage |
| CN106834175A (en) * | 2017-02-03 | 2017-06-13 | 天津商业大学 | A kind of lactic acid bacteria protective agent for adding pholiota nameko polysaccharide |
| CN107279923A (en) * | 2017-07-11 | 2017-10-24 | 中国农业科学院特产研究所 | ginseng composite fermentation nutrient powder and preparation method thereof |
| CN111758788B (en) * | 2020-08-15 | 2023-07-18 | 南昌泰康食品科技有限公司 | Preparation method of konjak fermented soybean milk powder |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1192332A (en) * | 1997-01-22 | 1998-09-09 | 不二制油株式会社 | Process for preparing fermented soybean milk |
| CN104255928A (en) * | 2014-08-26 | 2015-01-07 | 南昌大学 | A preparing method of low-sensitization fermented yoghurt soymilk |
-
2016
- 2016-06-08 CN CN201610408896.6A patent/CN106070653B/en active Active
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1192332A (en) * | 1997-01-22 | 1998-09-09 | 不二制油株式会社 | Process for preparing fermented soybean milk |
| CN104255928A (en) * | 2014-08-26 | 2015-01-07 | 南昌大学 | A preparing method of low-sensitization fermented yoghurt soymilk |
Non-Patent Citations (1)
| Title |
|---|
| 滑菇多糖的提取与分析;刘立新等;《黑龙江医药科学》;20050825(第04期);第50页 * |
Also Published As
| Publication number | Publication date |
|---|---|
| CN106070653A (en) | 2016-11-09 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN106070653B (en) | Preparation method for producing pholiota nameko polysaccharide added fermented soybean milk powder by spray drying method | |
| CN103598594B (en) | Application of lactobacillus plantarum in reducing blood fat and assisting fat-reducing | |
| CN106036311A (en) | Fermented chenopodium quinoa willd milk, flavored fermented chenopodium quinoa willd milk, chenopodium quinoa willd sour milk beverage and preparation method | |
| CN104542977B (en) | A kind of health beverages and preparation method containing yam extract and bifidobacterium bifidum | |
| CN104585762A (en) | Dendrobium officinale fermented product and preparation method thereof | |
| CN102630999A (en) | Walnut lactic acid bacteria fermented beverage and preparation method thereof | |
| WO2019223287A1 (en) | Culture medium for paecilomyces hepiali cs-4 and preparation method therefor | |
| CN106983054A (en) | A kind of sealwort lactic fermentation health drink and preparation method thereof | |
| CN109349479A (en) | A kind of fermentation Chinese date drink and preparation method thereof | |
| CN107348001A (en) | A kind of method that mixed fungus fermentation prepares modified purple perilla dregs of rice powder | |
| CN106234895A (en) | A kind of Fructus Nitraria schoberi lactacidase fermenting beverage and preparation method thereof | |
| CN105962378A (en) | Preparation method of active lactobacillus preparation containing hericium polysaccharides | |
| CN105707233A (en) | Preparation method of anti-oxidation Lactobacillus plantarum fermented goat milk | |
| CN109329926B (en) | Cabbage heart disease enzyme and preparation method thereof | |
| CN105104532A (en) | Preparation method of nutrient water chestnut particles | |
| CN104365845B (en) | A kind of preparation method of fermented type Mung Bean Milk Drink | |
| CN106107378A (en) | A kind of enzyme beverage with Folium Nelumbinis as main material and preparation method thereof | |
| CN109349480A (en) | A kind of fermentative tuckahoe beverage and preparation method thereof | |
| CN108402252A (en) | A kind of Schisandra chinensis multiple elements design tea beverage | |
| CN110101076B (en) | Production method of burdock enzyme rich in flavonoid aglycone and active probiotics | |
| CN109393390B (en) | Fermented hawthorn pulp and preparation method thereof | |
| CN103937725B (en) | A kind of streptococcus thermophilus freeze-dried vaccine powder, preparation method thereof | |
| CN105918459A (en) | Milk residue processing method and method for preparing milk products by milk residue | |
| CN106900944B (en) | Preparation method of probiotic fermented instant loquat leaf tea bag | |
| CN105961586B (en) | Preparation method of banana peel lactobacillus fermented beverage |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| GR01 | Patent grant | ||
| GR01 | Patent grant | ||
| TR01 | Transfer of patent right |
Effective date of registration: 20210709 Address after: Room 516, second floor, A3 office building, 568 Wansheng street, Urumqi Economic and Technological Development Zone (Toutunhe District), 830000 Xinjiang Uygur Autonomous Region Patentee after: Xinjiang Yuanyuan gold Dairy Co.,Ltd. Address before: Tianjin highway 300134 East Tianjin District of Beichen City Patentee before: TIANJIN University OF COMMERCE |
|
| TR01 | Transfer of patent right |