CN106472711A - A kind of fermentation process of the fruity tamarind cheese rich in isoflavone - Google Patents

A kind of fermentation process of the fruity tamarind cheese rich in isoflavone Download PDF

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Publication number
CN106472711A
CN106472711A CN201610929719.2A CN201610929719A CN106472711A CN 106472711 A CN106472711 A CN 106472711A CN 201610929719 A CN201610929719 A CN 201610929719A CN 106472711 A CN106472711 A CN 106472711A
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China
Prior art keywords
tamarind
cheese
isoflavone
fermentation
bean milk
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CN201610929719.2A
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Chinese (zh)
Inventor
赵国忠
陈卫
张秋香
田丰伟
陆文伟
毛丙永
张白曦
翟齐啸
范大明
刘小鸣
王刚
李海涛
杨波
赵建新
张灏
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Jiangnan University
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Jiangnan University
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Priority to CN201610929719.2A priority Critical patent/CN106472711A/en
Publication of CN106472711A publication Critical patent/CN106472711A/en
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    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23CDAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C20/00Cheese substitutes
    • A23C20/02Cheese substitutes containing neither milk components, nor caseinate, nor lactose, as sources of fats, proteins or carbohydrates
    • A23C20/025Cheese substitutes containing neither milk components, nor caseinate, nor lactose, as sources of fats, proteins or carbohydrates mainly containing proteins from pulses or oilseeds
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23YINDEXING SCHEME RELATING TO LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23Y2220/00Lactobacillus
    • A23Y2220/15Bulgaricus
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23YINDEXING SCHEME RELATING TO LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23Y2220/00Lactobacillus
    • A23Y2220/67Plantarum
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23YINDEXING SCHEME RELATING TO LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23Y2240/00Streptococcus, lactococcus
    • A23Y2240/75Thermophilus

Abstract

The present invention relates to being rich in the fermentation process of the fruity tamarind cheese of isoflavone, step is as follows:(1) fruit is squeezed the juice;(2) make bean milk;(3) prepare lactic acid bacteria;(4) the fermentation of tamarind cheese, obtains final product the fruity tamarind cheese rich in isoflavone.The protein of the tamarind cheese that this method is obtained effectively is degraded, curdled milk effect is significant, and isoflavone level is higher, has certain antioxidant levels.Meanwhile, this method simple production process, abundant raw material is easy to get, and the innovation that soy yogurt is produced and the lifting of quality are of great importance.

Description

A kind of fermentation process of the fruity tamarind cheese rich in isoflavone
Technical field
The invention belongs to beverage processing technique field, the fermentation of especially a kind of fruity tamarind cheese rich in isoflavone Method.
Background technology
Soybean nutritional enriches, and protein content is about 40%.And containing abundant inorganic salt, carotenoid, vitamin, Soybean isoflavone, soybean saponin, plant sterol and various trace element etc..Soybean isoflavone can be utilized by people's internal microorganism And generate can prophylaxis of cancer equol.Soybean isoflavone has multiple physiologically actives, is mainly shown as phytoestrogen and resists Oxidation, can anti-curing cancers, alleviation female dimacteric syndrome, alleviation osteoporosises, reduction blood fat, prevention of cardiovascular disease Disease etc., simultaneously can two-ways regulation human body estrogen level, suppression or remove free radical, play aesthetic health care, delay body aging Effect.
Soybean protein is rich in essential amino acid, and forms almost identical with animal proteinum.Soybean protein is as nutrition It is worth very high vegetable protein, be the currently the only vegetable protein that can replace animal proteinum.But due to soybean protein dissolubility Low and be not hydrolyzed in human body alimentary canal, not easily digested.By fermentable, soybean protein can be preferential Hydrolysis, a part of Proteolytic enzyme is soybean peptide, and easily digested absorption can be rapidly provided human body energy.Soybean peptide have antioxidation, The physiological functions such as blood pressure lowering, reduction cholesterolemia, promotion lipid metabolism.
Diet and public health through comparing Chinese and western find, the more Asian countries people of human consumption soybean product suffer from the heart The ratio of angiopathy and cancer is substantially low than western countries.At present, bean product is no longer treated as simple nourishment food, But more and more paid attention to by people as a kind of health food.The prominent defect of our people's food configuration is protein Take in low, far apart with developed country.The exploitation of soybean protein fermentation yogurt is to solve our people's albumen Deficiency of Intake One of important channel.
By retrieval, find as related to present patent application patent publication us in next chapter:
Bean milk fermented product (CN105101813A), provides one kind to have and milk is carried out Yoghourt obtained from lactate fermentation The bean milk fermented product of equal local flavor and smooth physical property, for described bean milk fermented product, is manufacturing with bean milk as raw material During fermented product, even if only by streptococcus thermophiluss (Streptococcus thermophilus) and Lactobacillus delbrueckii Subspecies (Lactobacillus delbrueckii?Subsp.bulgaricus in the case of) as lactic acid bacteria mixed culture fermentation agent, Also the processed such as ferment treatment, extraction process are not implemented to the bean milk as raw material, and also without raw materials such as sugar source.Using Fermented using the bean milk obtained from lactic acid bacteria mixed culture fermentation agent comprising streptococcus thermophiluss and lactobacillus delbruockii subspecies bulgaricus Thing solving above-mentioned problem, in being seeded to bean milk and when being cultivated, can accumulate in fermented product by described streptococcus thermophiluss The Fructose of more than 0.4g/L, described lactobacillus delbruockii subspecies bulgaricus are in being seeded to bean milk and when being cultivated, Neng Gou The D-ALPHA-Hydroxypropionic acid of more than 0.4g/L is accumulated in fermented product.
By contrast, there are the different of essence from above-mentioned patent publication us in present patent application.
Content of the invention
It is an object of the invention in place of overcoming the deficiencies in the prior art, providing a kind of fruity tamarind rich in isoflavone The fermentation process of cheese, the protein in the tamarind cheese that the method is obtained effectively is degraded, curdled milk effect is significant, and different Huang Ketone level is higher, has certain antioxidant levels;Meanwhile, this method simple production process, abundant raw material is easy to get, to soy yogurt The innovation producing and the lifting of quality are of great importance.
For achieving the above object, the present invention provides following technical scheme:
A kind of fermentation process of the fruity tamarind cheese rich in isoflavone, step is as follows:
(1) fruit is squeezed the juice
1. choose the fruit that individuality is homogeneous, no goes rotten, have no mechanical damage, be cut into small pieces after clear water wash clean;
2. squeeze, be centrifuged 3500~5000r/min, 5~10min, take supernatant;
3. 105 DEG C, sterilize under the conditions of 30min, obtain sterilized juices;
(2) make bean milk
1. bad Semen sojae atricolor is chosen, and by Semen sojae atricolor with fully soaking 10~16h after clear water wash clean, fully absorb water to Semen sojae atricolor;
2. according to bean:The mass ratio of water is 1:3 ratio, the Semen sojae atricolor after water suction is put into fiberizer and grinds, slurry is divided with slag From obtaining bean milk;
3. after bean milk boils, according to bean milk:The mass ratio of sterilized juices is 2:1 ratio, adds sterilized juices, then boils 4~5min, obtains mixed liquor;
(3) prepare lactic acid bacteria
1. liquid MRS culture medium 200mL is obtained in the conical flask of 500mL, 115 DEG C, 20min sterilizing, make lactic acid bacteria Culture medium;
2. when lactic acid bacteria culturing medium temperature is 30~40 DEG C, with Inoculating needle picking Lactobacillus bulgaricus, thermophilic chain respectively Coccus inoculates, and each mixes, and cultivates at 37 DEG C;
3. cultivate 18~24h, when culture medium becomes cloudy, Lactobacillus bulgaricus, thermophilus are just obtained respectively Bacterium;
(4) the fermentation of tamarind cheese
When the mixeding liquid temperature of the Sucus Mali pumilae after boiling and bean milk is reduced to 45 DEG C, add in sterilized bottle, add mixed Close the white sugar of liquid gross mass 0.5~5%, then successively add Lactobacillus bulgaricus of mixed liquor gross mass 1~2%, thermophilic Hot streptococcus, mix, 40~45 DEG C of fermentations 10~15h, 4 DEG C of after-ripening 4~6h, obtain final product the fruity soy yogurt rich in isoflavone Cheese.
And, described step after (4) middle priority adds Lactobacillus bulgaricus, streptococcus thermophiluss, adds the total matter of mixed liquor The Lactobacillus plantarum of amount 1%.
The advantage that the present invention obtains and good effect are:
1st, the protein in the tamarind cheese that this method is obtained effectively is degraded, curdled milk effect is significant, and isoflavone water Flat higher, there are certain antioxidant levels;Meanwhile, this method simple production process, abundant raw material is easy to get, and soy yogurt is produced Innovation and the lifting of quality be of great importance.
2nd, this method sterilizes after bean milk is mixed with fruice, and inoculating lactic acid bacterium ferments, and prepared tamarind cheese has Fruit-like flavour;In addition, fruice can according to fruit variety change so as to get Yoghurt there are different tastes, enrich The species of prepared tamarind cheese, meets consumption demand;The method through pasteurizing temperature effect so that big in product There is conversion and degrade in bean isoflavone monomer, glucoside isoflavone content increases, and rich in isoflavone, antioxidation also increases Plus.
3rd, used in this method, lactic acid bacteria can maintain intestinal health, and pathogenic bacterium breed in intestinal for suppression, so that defecation is led to Freely, the making of tamarind cheese is simple and convenient, and nutritive value is higher, very popular.
4th, this method mode of production is simple, and abundant raw material source is easy to get, economical and practical, has higher trade benefit, opens Create the New raxa of domestic market cheese, the innovation that bean product are produced and the lifting of qualities are of great importance.
Specific embodiment
With reference to embodiment, the present invention is further described, and following embodiments are illustrative, is not determinate, Protection scope of the present invention can not be limited with following embodiments.
Raw material used in the present invention, if no special instructions, is the commercially available prod of routine;Used in the present invention Method, if no special instructions, is the conventional method of this area.
Embodiment 1
A kind of fermentation process of the apple aroma tamarind cheese rich in isoflavone, comprises the following steps that:
1st, Fructus Mali pumilae is squeezed the juice
(1) choose the Fructus Mali pumilae that individuality is homogeneous, no goes rotten, have no mechanical damage, be cut into small pieces after clear water wash clean;
(2) Fructus Mali pumilae is squeezed, be centrifuged 3500~5000r/min, 5~10min, take supernatant;
(3) 105 DEG C, sterilize under the conditions of 30min, obtain sterilizing Sucus Mali pumilae.
2nd, make bean milk
(1) bad bean is chosen, and by Semen sojae atricolor with fully soaking about 10~16h after clear water wash clean, fully absorb water to Semen sojae atricolor;
(2) according to bean:The mass ratio of water is 1:3 about ratio, by water suction after Semen sojae atricolor put into fiberizer grind, slurry with Slag separates, and obtains bean milk;
(3) after bean milk boils, according to bean milk:The mass ratio of sterilized juices is 2:1 ratio, adds sterilized juices, then Boil 4~5min, obtain mixed liquor.
3rd, (Lactobacillus bulgaricus and streptococcus thermophiluss, fermented yoghourt commercial strain also can directly add to prepare lactic acid bacteria Enter the mycopowder of purchase)
(1) liquid MRS culture medium 200mL is obtained in the conical flask of 500mL, 115 DEG C, 20min sterilizing, make lactic acid bacteria Culture medium.
(2) when lactic acid bacteria culturing medium temperature is 30~40 DEG C, with Inoculating needle picking Lactobacillus bulgaricus, thermophilic chain respectively Coccus, inoculation, each mix, and cultivate at 37 DEG C.
(3) cultivate 18~24h, when culture medium becomes cloudy, Lactobacillus bulgaricus, thermophilus are just obtained respectively Bacterium.
4th, the fermentation of tamarind cheese
When the mixeding liquid temperature of the Sucus Mali pumilae after boiling and bean milk is reduced to 45 DEG C, add in sterilized bottle, add mixed Close the white sugar of liquid gross mass 0.5~5%, then successively add Lactobacillus bulgaricus of mixed liquor gross mass 1~2%, thermophilic Hot streptococcus, mix, 40~45 DEG C of fermentations 10~15h, 4 DEG C of after-ripening 4~6h, obtain final product the fruity soy yogurt rich in isoflavone Cheese.
Embodiment 2
A kind of fermentation process of the fruity tamarind cheese rich in isoflavone, step is as follows:
(1) fruit is squeezed the juice
1. choose the fruit that individuality is homogeneous, no goes rotten, have no mechanical damage, be cut into small pieces after clear water wash clean;
2. squeeze, be centrifuged 3500~5000r/min, 5~10min, take supernatant;
3. 105 DEG C, sterilize under the conditions of 30min, obtain sterilized juices;
(2) make bean milk
1. bad Semen sojae atricolor is chosen, and by Semen sojae atricolor with fully soaking 10~16h after clear water wash clean, fully absorb water to Semen sojae atricolor;
2. according to bean:The mass ratio of water is 1:3 ratio, the Semen sojae atricolor after water suction is put into fiberizer and grinds, slurry is divided with slag From obtaining bean milk;
3. after bean milk boils, according to bean milk:The mass ratio of sterilized juices is 2:1 ratio, adds sterilized juices, then boils 4~5min, obtains mixed liquor;
(3) (Lactobacillus bulgaricus and streptococcus thermophiluss, fermented yoghourt commercial strain also can directly add to prepare lactic acid bacteria Enter the mycopowder of purchase)
1. liquid MRS culture medium 200mL is obtained in the conical flask of 500mL, 115 DEG C, 20min sterilizing, make lactic acid bacteria Culture medium;
2. when lactic acid bacteria culturing medium temperature is 30~40 DEG C, with Inoculating needle picking Lactobacillus bulgaricus, thermophilic chain respectively Coccus inoculates, and each mixes, and cultivates at 37 DEG C;
3. cultivate 18~24h, when culture medium becomes cloudy, Lactobacillus bulgaricus, thermophilus are just obtained respectively Bacterium;
(4) the fermentation of tamarind cheese
When the mixeding liquid temperature of the Sucus Mali pumilae after boiling and bean milk is reduced to 45 DEG C, add in sterilized bottle, add mixed Close the white sugar of liquid gross mass 0.5~5%, then successively add Lactobacillus bulgaricus of mixed liquor gross mass 1~2%, thermophilic Hot streptococcus, add the Lactobacillus plantarum of mixed liquor gross mass 1%, mix, 40~45 DEG C of fermentation 10~15h, 4 DEG C of after-ripening 4 ~6h, obtains final product the fruity tamarind cheese rich in isoflavone.
The coherent detection of the fruity tamarind cheese rich in isoflavone that this method is obtained:
1st, the extraction of soybean isoflavone and analysis
(1) accurately weigh genistein standard substance 1.31mg, be placed in 10mL volumetric flask, dissolved with 95% ethanol, and fixed Hold to scale, shake up, concentration is 131mg/L.
(2), after taking 5g tamarind of the present invention cheese to be dissolved completely in the distilled water of 17.5mL, add 5mLHCl (0.1mol/ L) and 25mL acetonitrile, shaken at room temperature extracts 2h.Will be dry for extracting solution rotary evaporated to dryness less than 34 DEG C.Residual after rotary evaporation Thing is settled to 50mL with 95% ethanol.
(3) using 95% ethanol as blank, take appropriate 95% ethanol dilution to the standard solution of suitable concentration or sample Product liquid, is to scan in the range of 190~400nm in ultra-violet (UV) band wavelength, determines the mensure wavelength of sample, have peak-peak at 260nm.
(4) accurate 0.1,0.3,0.5,0.7,0.9mL standard solution of drawing is respectively placed in the volumetric flask of 10mL, each addition The ethanol of 1mL 95%, distilled water is settled to scale, shakes up.The solution that distilled water is settled to 10mL is added with the ethanol of 1mL 95% As blank, measure solution absorbance at 260nm.Average for 3 times, obtain calibration curve equation.
(5) accurate absorption analyte sample fluid 1mL, is placed in 10mL volumetric flask, plus 1mL 95% ethanol, and distilled water is settled to Scale, surveys absorbance, calculates the content of soybean isoflavone according to calibration curve equation at 260nm.
After measured, the isoflavone content in tamarind cheese of the present invention is 2.8mg/g.
2nd, feature detection
The improvement to exhausted mining areas antioxidant levels for the apple aroma fermenting sour soybean milk rich in isoflavone, concrete steps are such as Under:
(1) the ICR female mice of 30 7 week old is randomly divided into 3 groups:Blank group, model control group, feeding group, every group 10.Model group and feeding group are according to 300mg/ (kg d) dosage, subcutaneous injection sterilizing D- galactose, the body such as blank group injection Long-pending sterile saline, continuously injects 55d, builds mice aging model.
(2) this product soy yogurt is stirred continuously during the fermentation, does not allow product be solidified as cheese, makes soy yogurt.Feeding In addition to feeding normal feedstuff, daily gavage 2mL is rich in the fermenting sour soybean milk of isoflavone to group.Blank group and model control group all only feed Normal feedstuff.After 1 month, put to death mice, take serum, kit measurement T-AOC, GSH-Px, SOD activity and MDA growing amount, such as Shown in table 1.
The impact table to exhausted mining areas Serum antioxidant indices for table 1 fermenting sour soybean milk
Note:Different letters represent the significance of difference (p<0.05).
As shown in Table 1, four indexs show, improve the antioxidation energy of exhausted mining areas after feeding fermenting sour soybean milk Power.

Claims (2)

1. a kind of fermentation process of the fruity tamarind cheese rich in isoflavone it is characterised in that:Step is as follows:
(1) fruit is squeezed the juice
1. choose the fruit that individuality is homogeneous, no goes rotten, have no mechanical damage, be cut into small pieces after clear water wash clean;
2. squeeze, be centrifuged 3500~5000r/min, 5~10min, take supernatant;
3. 105 DEG C, sterilize under the conditions of 30min, obtain sterilized juices;
(2) make bean milk
1. bad Semen sojae atricolor is chosen, and by Semen sojae atricolor with fully soaking 10~16h after clear water wash clean, fully absorb water to Semen sojae atricolor;
2. according to bean:The mass ratio of water is 1:3 ratio, the Semen sojae atricolor after water suction is put into fiberizer and grinds, slurry is separated with slag, obtains Bean milk;
3. after bean milk boils, according to bean milk:The mass ratio of sterilized juices is 2:1 ratio, adds sterilized juices, then boil 4~ 5min, obtains mixed liquor;
(3) prepare lactic acid bacteria
1. liquid MRS culture medium 200mL is obtained in the conical flask of 500mL, 115 DEG C, 20min sterilizing, make lactic acid bacteria culture Base;
2. when lactic acid bacteria culturing medium temperature is 30~40 DEG C, with Inoculating needle picking Lactobacillus bulgaricus, streptococcus thermophiluss respectively Inoculation, each mixes, and cultivates at 37 DEG C;
3. cultivate 18~24h, when culture medium becomes cloudy, Lactobacillus bulgaricus, streptococcus thermophiluss are just obtained respectively;
(4) the fermentation of tamarind cheese
When the mixeding liquid temperature of the Sucus Mali pumilae after boiling and bean milk is reduced to 45 DEG C, adds in sterilized bottle, add mixed liquor The white sugar of gross mass 0.5~5%, then successively adds the Lactobacillus bulgaricus of mixed liquor gross mass 1~2%, thermophilic chain Coccus, mixes, 40~45 DEG C of fermentations 10~15h, 4 DEG C of after-ripening 4~6h, obtains final product the fruity tamarind cheese rich in isoflavone.
2. the fruity tamarind cheese rich in isoflavone according to claim 1 fermentation process it is characterised in that:Described Step after (4) middle priority adds Lactobacillus bulgaricus, streptococcus thermophiluss, adds the plant breast bar of mixed liquor gross mass 1% Bacterium.
CN201610929719.2A 2016-10-31 2016-10-31 A kind of fermentation process of the fruity tamarind cheese rich in isoflavone Pending CN106472711A (en)

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Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN107484935A (en) * 2017-09-25 2017-12-19 中国人民武装警察部队工程大学 A kind of compound lactobacillus-fermencucumber ginseng juice beverage and preparation method thereof
CN107691654A (en) * 2017-10-20 2018-02-16 江南大学 A kind of extraction vegetable protein slurries simultaneously carry out the method for physics and fermentation process to it
CN108064970A (en) * 2018-01-10 2018-05-25 惠安县泽元贸易商行 A kind of almond pine nut soya bean slurry cheese of zero cholesterol, trans-fatty acid-free
CN108208186A (en) * 2018-02-23 2018-06-29 谢明勇 A kind of probiotics fermention soya-bean milk and preparation method

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Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN107484935A (en) * 2017-09-25 2017-12-19 中国人民武装警察部队工程大学 A kind of compound lactobacillus-fermencucumber ginseng juice beverage and preparation method thereof
CN107691654A (en) * 2017-10-20 2018-02-16 江南大学 A kind of extraction vegetable protein slurries simultaneously carry out the method for physics and fermentation process to it
CN108064970A (en) * 2018-01-10 2018-05-25 惠安县泽元贸易商行 A kind of almond pine nut soya bean slurry cheese of zero cholesterol, trans-fatty acid-free
CN108208186A (en) * 2018-02-23 2018-06-29 谢明勇 A kind of probiotics fermention soya-bean milk and preparation method

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