CN107960481A - 一种基于鼠李糖乳杆菌的使豆浆胰蛋白酶抑制剂失活的生物发酵方法 - Google Patents
一种基于鼠李糖乳杆菌的使豆浆胰蛋白酶抑制剂失活的生物发酵方法 Download PDFInfo
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- 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
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- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
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Abstract
本发明公开了一种基于鼠李糖乳杆菌的使豆浆胰蛋白酶抑制剂失活的生物发酵方法,将豆浆的pH调整至5.5‑6.5,灭菌后接种益生菌,在30‑40℃发酵至胰蛋白酶抑制剂失活,所述益生菌包括鼠李糖乳杆菌。该方法可以有效地抑制大豆中的脂肪酶的活性,从而降低豆浆/豆奶饮料的豆腥味。该方法可以使豆浆中胰蛋白酶抑制剂失活。
Description
技术领域
本发明涉及使豆浆胰蛋白酶抑制剂失活的方法,尤其是涉及一种基于鼠李糖乳杆菌的使豆浆胰蛋白酶抑制剂失活的生物发酵方法。
背景技术
豆浆是我国的传统食品之一,含有丰富的蛋白质及各种营养成分,因而深受广大消费者的青睐。但与此同时,豆浆中还含有多种抗营养因子,其中胰蛋白酶抑制剂是一种主要的抗营养因子。胰蛋白酶抑制剂主要包括Kunitz类胰蛋白酶抑制剂(简称KTI)和Bowman-Birk类胰蛋白酶抑制剂(简称BBI),它们都具有胰蛋白酶抑制活力。Kunitz类胰蛋白酶抑制剂(KTI)主要对胰蛋白酶直接地、专一地起作用;Bowman-Birk类胰蛋白酶抑制剂(BBI)可分别与胰蛋白酶和胰凝乳蛋白酶结合。研究表明,胰蛋白酶抑制剂占大豆籽实蛋白质总量的6%-8%,它与胰蛋白酶结合,会限制人体对大豆蛋白的吸收利用以及造成胰腺增生和肿大,进而影响人体的生长发育。所以要想豆浆中的蛋白质得到有效的吸收利用,就需要降低其中胰蛋白酶抑制剂的活性。通常豆浆中胰蛋白酶抑制剂活性残留率为10%左右时可认为完全除去。
传统对豆浆中胰蛋白酶抑制剂灭活的方法为加热蒸煮和化学处理方法,其中加热蒸煮方法,由于胰蛋白酶抑制剂耐热性较高,100℃以下温度其灭活率只能在80%左右,而使用高温处理在对胰蛋白酶抑制剂灭活的同时,会导致豆浆中氨基酸成分变性,利用率大大下降,营养成分损失严重。而化学方法,使用尿素或乙醇处理,使胰蛋白酶抑制剂发生化学反应或提取,减少豆浆中含量,但是会造成豆浆中化学试剂残留,影响豆浆的食用安全性。
发明内容
本发明的目的在于提供一种基于鼠李糖乳杆菌的使豆浆胰蛋白酶抑制剂失活的生物发酵方法,该方法可以使豆浆中胰蛋白酶抑制剂失活。
本发明的目的通过以下技术方案来实现:一种基于鼠李糖乳杆菌的使豆浆胰蛋白酶抑制剂失活的生物发酵方法,将豆浆的pH调整至5.5-6.5,灭菌后接种益生菌,在30-40℃发酵至胰蛋白酶抑制剂失活,所述益生菌包括鼠李糖乳杆菌。
本发明所述的鼠李糖乳杆菌接种量为豆浆质量的6.5-10%。所述发酵时间为10-15h。
进一步地,本发明所述的益生菌在鼠李糖乳杆菌基础上还包括植物乳杆菌、乳酸菌、嗜酸乳杆菌和双歧杆菌中的一种或两种以上,接种量为4-6%。
本发明采用柠檬酸作为豆浆pH调节剂。
所述豆浆灭菌温度为115-125℃,10-20分钟。
本发明具有以下优点:
1.本发明以鼠李糖乳杆菌为主的益生菌利用豆浆作为营养生长物质发酵培养,从而灭活了豆浆中的胰蛋白酶抑制剂,去除了豆浆的毒性,更有利于人体健康。
2.本发明使用鼠李糖乳杆菌和枯草芽孢杆菌发酵豆浆,可以提高胰蛋白酶抑制剂灭活效果,而且还能减少发酵时间。
具体实施方式
下面结合具体实施例对本发明做进一步的详细说明,但不构成对本发明的任何限制,任何在本发明权利要求范围内所做的有限修改,仍在本发明的权利要求保护范围内。
以下实施例采用鼠李糖乳杆菌粉末,其中中鼠李糖乳杆菌含量≥1000亿CFU/g。
实施例一
用柠檬酸将豆浆的pH调整至5.5,加热至125℃保持10分钟进行灭菌,之后接种豆浆质量的6.5%的鼠李糖乳杆菌,在30℃下发酵15h,即得胰蛋白酶抑制剂失活的豆浆。经检测豆浆中胰蛋白酶抑制剂活性趋于为零。
实施例二
用柠檬酸将豆浆的pH调整至6.5,加热至115℃保持20分钟进行灭菌,之后接种豆浆质量的6.5%的鼠李糖乳杆菌,在40℃下发酵10h,即得胰蛋白酶抑制剂失活的豆浆。经检测豆浆中胰蛋白酶抑制剂活性趋于为零。
实施例三
用柠檬酸将豆浆的pH调整至6.5,加热至121℃保持15分钟进行灭菌,之后接种豆浆质量的7%的鼠李糖乳杆菌,在40℃下发酵14h,即得胰蛋白酶抑制剂失活的豆浆。经检测豆浆中胰蛋白酶抑制剂活性趋于为零。
实施例四
用柠檬酸将豆浆的pH调整至6.0,加热至120℃保持18分钟进行灭菌,之后接种豆浆质量的7%的鼠李糖乳杆菌,在35℃下发酵12h,即得胰蛋白酶抑制剂失活的豆浆。经检测豆浆中胰蛋白酶抑制剂活性趋于为零。
实施例五
用柠檬酸将豆浆的pH调整至6.0,加热至120℃保持18分钟进行灭菌,之后接种豆浆质量的10%的鼠李糖乳杆菌,在35℃下发酵12h,即得胰蛋白酶抑制剂失活的豆浆。经检测豆浆中胰蛋白酶抑制剂活性趋于为零。
实施例六
用柠檬酸将豆浆的pH调整至6.0,加热至120℃保持18分钟进行灭菌,之后接种豆浆质量的8%的鼠李糖乳杆菌,在37℃下发酵12h,即得胰蛋白酶抑制剂失活的豆浆。经检测豆浆中胰蛋白酶抑制剂活性趋于为零。
实施例七
用柠檬酸将豆浆的pH调整至6.0,加热至120℃保持18分钟进行灭菌,之后接种豆浆质量的6.5%的鼠李糖乳杆菌和4%的植物乳杆菌,在35℃下发酵5h,即得胰蛋白酶抑制剂失活的豆浆。经检测豆浆中胰蛋白酶抑制剂活性趋于为零。
实施例八
用柠檬酸将豆浆的pH调整至6.0,加热至120℃保持18分钟进行灭菌,之后接种豆浆质量的7%的鼠李糖乳杆菌和4.5%的乳酸菌,在40℃下发酵5h,即得胰蛋白酶抑制剂失活的豆浆。经检测豆浆中胰蛋白酶抑制剂活性趋于为零。
实施例九
用柠檬酸将豆浆的pH调整至6.0,加热至120℃保持18分钟进行灭菌,之后接种豆浆质量的8%的鼠李糖乳杆菌和5%的嗜酸乳杆菌及双歧杆菌,在30℃下发酵5h,即得胰蛋白酶抑制剂失活的豆浆。经检测豆浆中胰蛋白酶抑制剂活性趋于为零。
对比例1
用柠檬酸将豆浆的pH调整至6.0,加热至120℃保持18分钟进行灭菌,之后接种豆浆质量的6.5%的枯草芽孢杆菌,在30℃下发酵10h,豆浆中胰蛋白酶抑制剂失活率为95%。
Claims (7)
1.一种基于鼠李糖乳杆菌的使豆浆胰蛋白酶抑制剂失活的生物发酵方法,其特征是,将豆浆的pH调整至5.5-6.5,灭菌后接种益生菌,在30-40℃发酵至胰蛋白酶抑制剂失活,所述益生菌包括鼠李糖乳杆菌。
2.根据权利要求1所述的基于鼠李糖乳杆菌的使豆浆胰蛋白酶抑制剂失活的生物发酵方法,其特征是,所述的鼠李糖乳杆菌接种量为豆浆质量的6.5-10%。
3.根据权利要求1所述的基于鼠李糖乳杆菌的使豆浆胰蛋白酶抑制剂失活的生物发酵方法,其特征是,所述发酵时间为10-15h。
4.根据权利要求1所述的基于鼠李糖乳杆菌的使豆浆胰蛋白酶抑制剂失活的生物发酵方法,其特征是,所述的益生菌在鼠李糖乳杆菌基础上还包括植物乳杆菌、乳酸菌、嗜酸乳杆菌和双歧杆菌中的一种或两种以上,接种量为4-6%。
5.根据权利要求4所述的基于鼠李糖乳杆菌的使豆浆胰蛋白酶抑制剂失活的生物发酵方法,其特征是,所述发酵时间为4-6h。
6.根据权利要求1-5任一项权利要求所述的基于鼠李糖乳杆菌的使豆浆胰蛋白酶抑制剂失活的生物发酵方法,其特征是,采用柠檬酸作为豆浆pH调节剂。
7.根据权利要求1-5任一项权利要求所述的基于鼠李糖乳杆菌的使豆浆胰蛋白酶抑制剂失活的生物发酵方法,其特征是,所述豆浆灭菌温度为115-125℃,10-20分钟。
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CN114947063B (zh) * | 2022-05-23 | 2024-01-26 | 哈尔滨商业大学 | 低抗营养因子豆粉、其制备方法及其在大豆食用产品中的应用 |
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