CN108497065B - Functional ginger juice and black bean yoghourt with good flavor and production method thereof - Google Patents
Functional ginger juice and black bean yoghourt with good flavor and production method thereof Download PDFInfo
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- CN108497065B CN108497065B CN201810172503.5A CN201810172503A CN108497065B CN 108497065 B CN108497065 B CN 108497065B CN 201810172503 A CN201810172503 A CN 201810172503A CN 108497065 B CN108497065 B CN 108497065B
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- ginger juice
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- yoghourt
- black bean
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- PFOARMALXZGCHY-UHFFFAOYSA-N homoegonol Natural products C1=C(OC)C(OC)=CC=C1C1=CC2=CC(CCCO)=CC(OC)=C2O1 PFOARMALXZGCHY-UHFFFAOYSA-N 0.000 description 1
- 125000001165 hydrophobic group Chemical group 0.000 description 1
- 238000011534 incubation Methods 0.000 description 1
- 238000002955 isolation Methods 0.000 description 1
- 229940087305 limonene Drugs 0.000 description 1
- 235000001510 limonene Nutrition 0.000 description 1
- 239000008176 lyophilized powder Substances 0.000 description 1
- 229920002521 macromolecule Polymers 0.000 description 1
- 239000003550 marker Substances 0.000 description 1
- 238000004949 mass spectrometry Methods 0.000 description 1
- 239000002609 medium Substances 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 238000004853 microextraction Methods 0.000 description 1
- 239000006872 mrs medium Substances 0.000 description 1
- 239000007908 nanoemulsion Substances 0.000 description 1
- 239000002105 nanoparticle Substances 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- CXQXSVUQTKDNFP-UHFFFAOYSA-N octamethyltrisiloxane Chemical compound C[Si](C)(C)O[Si](C)(C)O[Si](C)(C)C CXQXSVUQTKDNFP-UHFFFAOYSA-N 0.000 description 1
- JRZJOMJEPLMPRA-UHFFFAOYSA-N olefin Natural products CCCCCCCC=C JRZJOMJEPLMPRA-UHFFFAOYSA-N 0.000 description 1
- 230000010355 oscillation Effects 0.000 description 1
- 208000026435 phlegm Diseases 0.000 description 1
- 238000004987 plasma desorption mass spectroscopy Methods 0.000 description 1
- 229920000435 poly(dimethylsiloxane) Polymers 0.000 description 1
- USHAGKDGDHPEEY-UHFFFAOYSA-L potassium persulfate Chemical compound [K+].[K+].[O-]S(=O)(=O)OOS([O-])(=O)=O USHAGKDGDHPEEY-UHFFFAOYSA-L 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 235000019419 proteases Nutrition 0.000 description 1
- 239000010453 quartz Substances 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 230000000630 rising effect Effects 0.000 description 1
- 238000005070 sampling Methods 0.000 description 1
- 230000002000 scavenging effect Effects 0.000 description 1
- 229930004725 sesquiterpene Natural products 0.000 description 1
- 150000004354 sesquiterpene derivatives Chemical class 0.000 description 1
- 238000010008 shearing Methods 0.000 description 1
- VYPSYNLAJGMNEJ-UHFFFAOYSA-N silicon dioxide Inorganic materials O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- 235000021262 sour milk Nutrition 0.000 description 1
- 235000019710 soybean protein Nutrition 0.000 description 1
- 238000010025 steaming Methods 0.000 description 1
- 239000011550 stock solution Substances 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 239000011593 sulfur Substances 0.000 description 1
- 229910052717 sulfur Inorganic materials 0.000 description 1
- 239000006228 supernatant Substances 0.000 description 1
- 230000008961 swelling Effects 0.000 description 1
- 239000012085 test solution Substances 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 235000021122 unsaturated fatty acids Nutrition 0.000 description 1
- 150000004670 unsaturated fatty acids Chemical class 0.000 description 1
- 238000010792 warming Methods 0.000 description 1
- 239000012224 working solution Substances 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
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
- A23C9/1315—Non-milk proteins or fats; Seeds, pulses, cereals or soja; Fatty acids, phospholipids, mono- or diglycerides or derivatives therefrom; Egg products
-
- 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
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/123—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt
- A23C9/1234—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt characterised by using a Lactobacillus sp. other than Lactobacillus Bulgaricus, including Bificlobacterium sp.
-
- 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
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/123—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt
- A23C9/1238—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt using specific L. bulgaricus or S. thermophilus microorganisms; using entrapped or encapsulated yoghurt bacteria; Physical or chemical treatment of L. bulgaricus or S. thermophilus cultures; Fermentation only with L. bulgaricus or only with S. thermophilus
-
- 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
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
- A23C9/1307—Milk products or derivatives; Fruit or vegetable juices; Sugars, sugar alcohols, sweeteners; Oligosaccharides; Organic acids or salts thereof or acidifying agents; Flavours, dyes or pigments; Inert or aerosol gases; Carbonation methods
-
- 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
- A23V2400/21—Streptococcus, lactococcus
- A23V2400/249—Thermophilus
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Microbiology (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Biophysics (AREA)
- Dairy Products (AREA)
- Beans For Foods Or Fodder (AREA)
Abstract
The invention discloses a functional ginger juice black bean yoghourt with good flavor and a production method thereof; the method comprises adding water into semen Sojae Atricolor, and adding NaHCO3Soaking at normal temperature; pulping soaked black beans with hot water, and then sieving; inactivating enzyme of fresh ginger juice at high temperature; mixing the black soybean milk and the ginger juice, adding protease, and inactivating enzyme; adding sucrose, and fully dissolving; carrying out common homogenization or high-pressure microjet homogenization on the obtained ginger juice black soybean milk; treating the treated ginger juice black soybean milk at 70-121 deg.C for 1-30min, cooling, inoculating activated starter, culturing at 37-45 deg.C for 5-7 hr, and refrigerating to obtain ginger juice black soybean yogurt; the ginger juice black bean yoghourt produced by the invention integrates the nutritional values of ginger and black beans, not only enriches the taste of the soybean yoghourt, but also endows the soybean yoghourt with a special health-care effect, and effectively improves the deep processing value of the ginger and the black beans.
Description
Technical Field
The invention relates to the technical field of production processes of soybean yoghourt, in particular to ginger juice black soybean yoghourt with good flavor and remarkable antioxidant function and a production method thereof.
Background
The soybean yoghourt is a yoghourt-like product which is unique in flavor and rich in nutrition and is formed by grinding soybeans serving as raw materials into soybean milk and fermenting the soybean milk by using lactic acid bacteria. The soybean is rich in protein, unsaturated fatty acid, soybean isoflavone, saponin, etc., and the black soybean is also rich in anthocyanin. The traditional Chinese medicine in China considers that the black beans have the effects of nourishing yin, promoting diuresis, reducing internal heat, activating blood, reducing swelling, detoxifying, blackening hair, beautifying and resisting aging, and have certain curative effects on diabetes, anemia and gynecological diseases. The anthocyanin in the black soybean milk is protected by the fermentation effect of the lactic acid bacteria, the isoflavone and the saponin can be converted into aglycone with stronger activity, and functional components such as vitamins, antioxidant enzyme, live lactic acid bacteria and the like are generated, so the black soybean yoghourt has stronger antioxidant effect and anti-aging function and has wide development and application prospects.
At present, the black bean yoghourt has the defects of poor fermentation, poor flavor and unobvious function, and the application value and the health care effect of the product are greatly influenced. Therefore, it is urgent to solve this technical problem.
Disclosure of Invention
The invention aims to solve the problems in the prior art and provides the black bean yoghourt which has unique flavor and obvious antioxidant effect and contains live probiotics and the production method thereof.
The invention selects Streptococcus thermophilus with good adaptability in soybean milk, and the Streptococcus thermophilus is respectively combined with probiotic lactobacillus such as lactobacillus paracasei and lactobacillus casei to form leavening agent, the Streptococcus thermophilus is a strain ST3(Streptococcus thermophilus ST3) separated, domesticated and screened from direct vat set XP L-1 (sample of Kehansen), the lactobacillus paracasei is a direct vat set strain L, casei-01 (L actinobacillus paracasei subsp. Paracasei, sample of Kehansen), and the lactobacillus casei is a No.1 strain (L actinobacillus casei NO1) separated from Guangdong.
According to the invention, the ginger juice is added into the black bean milk to improve the flavor of the black bean yoghourt and strengthen the function of the black bean yoghourt. Ginger is a widely used medicine and food dual-purpose plant and contains various components beneficial to human bodies, such as volatile oil, gingerol, flavone, shogaol, diphenyl heptane, ginger protein and the like. The volatile oil and gingerol have unique smell and taste, and can mask beany flavor and form soft taste; the flavone and shogaol have strong antioxidant activity, and can strengthen the functionality of the black bean yoghourt.
The invention applies high-pressure micro-jet homogenization technology to load the black bean protein with volatile components in the ginger juice. The high-pressure micro-jet homogenization can not only carry out ultramicro, micro-emulsification and homogenization on the fluid mixture, but also load volatile essential oil in the ginger into the soybean protein nano-particles, thereby improving the quality and structure of the product and simultaneously effectively exerting the functional characteristics of the ginger juice.
The key of the invention is the application of the adaptive strain of the soybean milk and the ginger juice, and preferably, the invention also relates to high-pressure micro-jet homogenization.
First, soymilk-adapted strains are screened and applied. The streptococcus thermophilus ST3 has high utilization rate of stachyose, raffinose and sucrose, has good fermentation performance in soybean milk, and can increase the acidity value and taste of black bean yoghourt; the probiotic lactobacillus such as lactobacillus casei, lactobacillus paracasei and the like can grow well in the soybean milk and can reach the intestinal tract of a human body alive, and the antioxidant activity and the functional activity of the product can be improved. Therefore, the product prepared by using the cocci and the bacilli as the leaven solves the problem of low acidity of the black bean yoghourt and improves the antioxidant activity of the black bean yoghourt.
Secondly, the smart combination of black beans and ginger juice is selected. According to the theory of traditional Chinese medicine, the black bean yoghourt is sweet and slightly cold in nature, has the function of tonifying deficiency, and the ginger is pungent and slightly warm in nature, has the functions of dispelling cold, warming stomach, removing phlegm and descending qi, so that the black bean yoghourt is skillfully matched by adding the ginger juice. In addition, the ginger juice has unique ginger fragrance, slightly spicy flavor and strong oxidation resistance activity, and the application of the ginger juice can obviously adjust the flavor of the product and improve the oxidation resistance function.
Thirdly, the volatile components of the ginger are stabilized by applying a high-pressure micro-jet homogenization technology. The high-pressure micro-jet homogenization technology induces the spatial structure of biological macromolecules such as protein and the like to change through mechanical force effects such as high-speed shearing, high-frequency oscillation, cavity effect, convection impact and the like and corresponding thermal effect, the compact spherical structure of the high-pressure micro-jet homogenization technology is gradually unfolded, and the internal hydrophobic groups are partially exposed, so that the high-pressure micro-jet homogenization technology fully acts with components such as grease, ginger essential oil and the like to form uniform and consistent nano emulsion, the formation of good texture of the ginger juice black bean yoghourt is facilitated, and the stability of volatile flavor components and antioxidant activity is also facilitated.
In view of the above findings, the object of the present invention is achieved by the following means:
a production method of functional ginger juice black bean yoghourt with good flavor comprises the following steps:
1) adding water into black soybean, and adding NaHCO3Soaking at normal temperature for 6-14h after stirring;
2) pulping soaked black beans with hot water, and then sieving;
3) inactivating enzyme of fresh ginger juice at high temperature;
4) uniformly mixing the black soybean milk and the ginger juice according to the volume ratio of 8:2-9:1, adding 60-100U/g protein protease, keeping the temperature at 40-50 ℃, boiling and inactivating enzyme;
5) taking kilograms and liters as mass and volume units respectively, adding 4-6% of cane sugar according to the mass-volume ratio of sugar to the soybean milk obtained in the step 4), and fully dissolving;
6) carrying out common homogenization or high-pressure microjet homogenization on the ginger juice black soybean milk obtained in the step 5);
7) treating the treated ginger juice black soybean milk at 70-121 deg.C for 1-30min, cooling, adding activated starter with 5-8% of the weight of the ginger juice black soybean milk, culturing at 37-45 deg.C for 5-7 hr, and refrigerating to obtain ginger juice black soybean yogurt;
the leaven is a combination of lactobacillus casei No.1 (L actinobacillus casei NO1) and L, the volume ratio of any one of the casei-01 to Streptococcus thermophilus ST3(Streptococcus thermophilus ST3) is 1:2-2:1, the preservation number of Streptococcus thermophilus ST3(Streptococcus thermophilus ST3) is CGMCC NO.11943, the preservation number of lactobacillus casei No.1 (L actinobacillus casei NO1) is GDMCC NO.60137, and L, the casei-01 is a product of Kehansen.
In order to further achieve the purpose of the invention, preferably, the soaked black beans are beaten with hot water at 80-90 ℃ according to the mass-volume ratio of 1:6-1:10 of the ratio of the beans to the water, wherein kilograms and liters are taken as mass and volume units respectively.
Preferably, the incubation time after adding the protease is 5-10 min; the enzyme inactivating method of fresh ginger juice comprises inactivating enzyme of ginger juice at 90-105 deg.C for 1-5 min.
Preferably, the ginger juice is prepared by juicing ginger and water according to the mass-volume ratio of 1:4-1:5 in kilograms and liters respectively as mass and volume units, filtering with a plurality of layers of gauzes, and taking filtrate.
Preferably, the microjet treatment pressure is 0-150 MPa.
Preferably, the activation method of the streptococcus thermophilus ST3 and the lactobacillus casei No.1 is as follows: inoculating 5-8% of Streptococcus thermophilus ST3 or Lactobacillus casei No.1 glycerol preserved strain in black bean pulp into sterilized black bean pulp, culturing at 37-45 deg.C for 6-16h, and repeatedly activating for 2-3 times.
Preferably, the L-casein-01 activation method comprises the steps of preparing 12% skimmed milk culture medium by taking kilograms and liters as mass and volume units, sterilizing for 1-30min by using high-pressure steam at the temperature of 115-121 ℃, cooling, adding 0.02-0.06 g/LL-casein-01 freeze-dried powder, culturing for 6-16h at the temperature of 37-45 ℃, and activating for 2-3 times in the black soybean milk for later use.
Preferably, the step 5) further comprises adding 0-2% of glucose according to the mass-volume ratio of the sugar to the soybean milk obtained in the step 4).
Preferably, the refrigerating temperature is 4-10 ℃; in the step 1), the water is added into the black beans according to the mass volume ratio of 1:4-1:6, wherein kilograms and liters are respectively taken as mass and volume units; said NaHCO3The addition amount of (B) is 0.3-1.6% of the mass of water.
A functional ginger juice black bean yoghourt with good flavor is obtained by the production method.
Compared with the prior art, the invention has the following advantages:
1. the ginger juice black bean yoghourt produced by the invention integrates the nutritional values of ginger and black beans, not only enriches the taste of the soybean yoghourt, but also endows the soybean yoghourt with a special health-care effect, and effectively improves the deep processing value of the ginger and the black beans.
2. According to the invention, the ginger juice black soybean milk is treated by using a high-pressure micro-jet homogenization technology, so that the volatile functional components of the ginger juice are uniformly dispersed and loaded into the black soybean milk, and the efficacy and the overall acceptability of the product are improved.
3. The leaven used in the invention is the combination of streptococcus thermophilus and probiotic lactobacillus, wherein the streptococcus thermophilus ST3 is obtained by repeatedly applying soybean milk for domestication and screening, thus improving the adaptability and acid production capability of the streptococcus thermophilus in the soybean milk, compared with XP L-1, the strain is more suitable for growing at high temperature, the culture period can be shortened, and the production cost can be reduced.
Detailed Description
For a better understanding of the present invention, the present invention will be further described with reference to the following examples, but the present invention is not limited to the embodiments.
In the following examples, the acidity of black bean yogurt is measured according to the method described in GB 5413.34-2010. the concrete operation is that the sample is stirred uniformly, 10g of sample is accurately weighed, 20m L of sample without CO is added2The solution was mixed well, 0.5m L phenolphthalein indicator was added, and the solution was titrated with 0.1N NaOH standard solution until the solution became reddish and did not change color within 30 seconds as an end point, and the acidity was calculated according to the following formula:
X＝(C×V×100)/(m×0.1)
x-acidity of the sample, in T;
c is the molar concentration of the sodium hydroxide standard solution, unit mol/L;
v-volume of sodium hydroxide standard solution consumed, in m L;
m is the mass of the sample in g.
In the following examples, the water holding capacity of black soybean yogurt was analyzed as described in the literature, Physical characteristics, along with the storage of soy milk from ultra-high compressed fermented soy milk. The specific operation is as follows: taking 30g of inoculated fermented soybean milk, fermenting in a centrifuge tube (diameter 32mm, height 115mm) at 42 ℃ for 6h, taking out, refrigerating at 4 ℃ for 24h, centrifuging the sample at 410Xg at 20 ℃ for 10min, removing whey, and weighing. The water holding capacity is expressed as: water holding capacity Q (%) - (W)1/W2) × 100, wherein W1Mass of the sample after centrifugation, W2Is the mass of the sample before centrifugation.
In the following examples, the measurement of the antioxidant activity of black bean yogurt is carried out according to the method described in the literature of Changes in bioactive compounds and derivatives to antioxidant activity in white sulfur reduction and measurement of the ability of ① to reduce ferric iron (FRAP). The measurement of the ability of ① to reduce ferric iron is carried out by weighing 0.0312g of TPTZ, dissolving with 0.04 mol/L of HCl and bringing the solution to 10m L, and then adding TPTZ solution and FeCl in sequence at a ratio of 1:1:10(v/v)3Mixing the solution (20 mmol/L) and acetate buffer solution (0.3 mol/L, pH 3.6) thoroughly to obtain FRAP solution, measuring 100 μ L sample, adding 3m L FRAP solution, standing at 37 deg.C for 10min, measuring absorbance at 593nm, using tocopherol (Trolox) as standard substance, preparing standard curve of y 0.0011x +0.0687, r2 0.9993 (y-absorbance; x-Trolox concentration mmol), and reducing sour soybean milk to Fe3+The capacity of (2 m L) is fully mixed with a DPPH (0.2 mmol/L, absolute ethyl alcohol) solution in equal volume under dark conditions, after reaction for 30min, the absorbance is measured at 517nm, the capacity of sour milk for removing DPPH free radicals is measured as mu mol Trolox/m L, the standard curve is measured by taking tocopherol (Trolox) as a standard substance, the capacity of y is-0.0126 x +1.0962, r2 is-0.9996 (y-absorbance; x-Trolox concentration mu mol), the capacity of L2 for removing ABTS + is measured by mixing 176 mu L potassium persulfate solution (140 mmol/L) and 10m 2 ABTS solution (140 mmol/L) under dark conditions, and the ABTS is measured as standby solution before standing for 12-16 h at room temperature, 734, 3527 mm is used as a stock solution, the ABOx + 7 mmol/L is measured by taking water as a working solution, and ABOx + 30 nm, and the ABOx + 6 + 2 is measured as ABOLOX + 2, after the ABOLOx + 6 + 20 nm is added as a standard sample, the ABOLOx + 2 is measured as ABOLX + 368, and the ABOLOX + 6 nm, the ABTS + ABTS is measured at room temperature is measured as a standard curve, the ABOLOX + 2, the ABOLX + ABTS 2 concentration is added to obtain a stand still test solution, and the ABOLX + ABTS 2 is measured as a sample before standing for 12-10 mm concentration is measured.
In the following examples, the volatile components of ginger juice were measured experimentally according to the method described in the Development of a ginger juice-mass spectrometry with microwave characterization and a chromatography-phase micro-extraction for chromatography determination of a tissue consistency marker by adding 8m L sample and 2g sodium chloride to a 20m L headspace sample bottle, holding the temperature at 45 ℃ for 20min, extracting the sample at 45 ℃ for 30min with a 75 μm CAR/PDMS extraction head, resolving the sample at 250 ℃ for 3 min.GC-MS conditions at a GC inlet, i.e. the column TR-5MS elasto-quartz capillary chromatography column (30m × 0.25mm ×.25 μm), programming the initial temperature 40 ℃ to 120 ℃ at 5 ℃/min, holding the temperature for 2min, then the energy holding the temperature at 7 ℃/min to 220 ℃ to no more than 5 ℃/min, holding the energy holding the temperature at 5 ℃/min (30 m), and scanning the ion source at a temperature in the range of 250 ℃ to 250 eV, and scanning the ion source at a flow rate of 250 ℃ to no more than 5 ℃/min.
In the following examples, the starter seed solution was prepared by the following method, which includes the following steps of 1) inoculating Streptococcus thermophilus (S.thermophilus ST3) seed solution by adding 50m L soybean milk culture medium into a 100m L triangular flask, sterilizing at 121 ℃ for 15min, inoculating Streptococcus thermophilus ST3 at a ratio of 5%, culturing at 42 ℃ for 6-10 h, continuously activating for 2-3 times, preparing seed culture solution for later use 2) Lactobacillus casei No.1 (L. casei NO1), adding 50ml soybean milk culture medium into a 100m L triangular flask, sterilizing at 121 ℃ for 15min, inoculating Lactobacillus casei No.1 at a ratio of 5%, culturing at 37-45 ℃ for 10-16h, continuously activating for 2-3 times, preparing seed culture solution for later use 3) L, preparing 12% milk culture medium by weight and volume, sterilizing at 115-30 min under high pressure and 30min, sterilizing at L-30 ℃ for later use, and inoculating skimmed streptococcus thermophilus (S.thermophilus ST3) seed solution into black milk culture solution for later use 30-30 g, 30-10 g, and 10-19 g, and inoculating the above lyophilized powder for later use 3 g, and sterilizing at 30-13 g by weight and 3 kg and weight of soybean milk in weight of kg and volume respectively.
In the following examples, the sensory evaluation of black bean yogurt was carried out according to the method described in GB 19302-. The score was made on a 9 point scale, with 1 point being the worst and 9 points being the best. The 8 evaluators were invited to score and profile the smell, appearance, taste, texture and overall acceptability in five terms.
Table 1 is a black bean yogurt sensory score table.
TABLE 1
Example 1 Strain ST3 screening, acclimatization, identification and sugar utilization test
(1) XP L-1 (containing L actinococcus lactis subsp. cremoris, L actinococcus lactis. L acts, L gluconoc mesenceorides subsp. cremoris, L actinococcus lactis. lactis biovar diacetylis and Streptococcus thermophilus 5 strains) is inoculated into soybean milk, activated at 42 ℃ for 6h, inoculated into fresh sterilized soybean milk, fermented at 42 ℃ for 12h again, and then repeated for 3-4 times for acclimation, and the fermented soybean milk is respectively diluted to 10 by using sterile water-3、10-4、10-5And spreading the mixture on an Elliker agar medium, culturing the mixture at 42 ℃ for 48 hours, and picking out a single colony. Numbering the purified strains, inoculating the strains into a soybean milk culture medium, culturing at 42 ℃ for 12h, and selecting the strains fast in curding. Repeating the domestication and screening steps, and finally obtaining 1 strain ST3 with strong curd capacity in the soybean milk.
(2) The 16s rDNA of ST3 is extracted by using a DNA extraction kit, agarose gel electrophoresis is carried out, then an ST316S rDNA primer is designed, PCR amplification is carried out, the purified and recovered DNA fragment is sequenced, the sequencing result is shown in a sequence table SEQ.ID.NO1, then B L AST software is used for comparing with the reported 16Sr DNA, and the comparison result shows that the similarity of the DNA sequence and Streptococcus thermophilus FMA808(Streptococcus thermophilus FMA808) is close to 100 percent.
(3) The Streptococcus thermophilus (Streptococcus thermophilus ST3) is preserved in the common microorganism center of China Committee for culture Collection of microorganisms, the preservation place is the microorganism research institute of China academy of sciences No. 3 of Xilu No.1 North Chen, the area of the rising of Beijing is with the preservation number of CGMCC NO.11943, and the preservation date is 2015, 12 months and 28 days.
(4) ST3 was inoculated into MRS medium containing glucose, stachyose, raffinose or sucrose as the only carbon source, and the strain was found to have very strong ability to utilize stachyose, raffinose and sucrose, and the growth rates thereof were 119.4%, 93.3% and 85.9%, respectively, compared with glucose.
Example 2 Strain L isolation and characterization of casei No.1
(1) Lactobacillus casei No.1 (L actinobacillus casei NO1) is isolated from Cantonese sauerkraut by diluting 1ml of sauerkraut supernatant, spreading onto MRS agar culture medium, culturing overnight at 37 deg.C by inversion, and picking single colony on the plate to obtain No.1 strain.
(2) And (2) extracting 16S rDNA of NO1 by using a DNA extraction kit, performing agarose gel electrophoresis, designing a 16S rDNA primer, performing PCR amplification, sequencing the purified and recovered DNA fragment, wherein the sequencing result is shown in a sequence table SEQ.ID.NO2, comparing the DNA fragment with reported 16Sr DNA by using B L AST software, and the comparison result shows that the similarity of the DNA sequence and lactobacillus casei is close to 100%.
(3) The strain is preserved in Guangdong microorganism strain preservation center, the preservation place is microbial research institute of Guangdong province of No. 59 building 5 of large institute of Michelia Tokyo No. 100, Guangzhou City, the preservation number is GDMCC NO.60137, and the preservation date is 2016, 12 and 27 days.
Example 3 Streptococcus thermophilus ST3 combination L Casei-01 fermented Black Soybean milk (comparative example)
(1) 100g of selected and decontaminated black beans are taken, 400m of L tap water is added, and 2g of NaHCO is added3Soaking at normal temperature for 14h, mixing soaked black beans with 800m L deionized water, grinding with hot water at 85 deg.C, sieving with 180 mesh sieve to obtain pure black soybean milk, weighing 600ml black soybean milk, adding 80U/g protein bromelain, keeping the temperature at 45 deg.C for 5min, boiling, adding 30g sucrose and 6g glucose, and dissolving completely.
(2) The prepared black soybean milk is subjected to common homogenization treatment, 400m L is measured and placed in a 500m L triangular flask, the mixture is cooked for 15min at 100 ℃, and the volatile components are sampled and analyzed.
(3) Respectively weighing 12ml of Streptococcus thermophilus ST3 seed culture solution and 12ml of L. casei-01 seed culture solution, inoculating into the sterilized black bean pulp, shaking, subpackaging in 50m L small beakers, and fermenting at 42 deg.C for 6 h.
(4) The fermented black bean yoghourt is placed in a refrigerator at 4 ℃ for after-ripening for 24 hours, and then physical and chemical property analysis and sensory evaluation are carried out, the acidity of the ① product is 59.08 DEG T, the water holding capacity is 61.56%, the overall acceptability of the sensory evaluation is 7.04 points, wherein the taste score is 6.93 points, the texture score is 7.38 points, the odor score is 6.80 points, the appearance score is 7.05 points, the capacity of the ② black bean yoghourt for removing DPPH free radicals is 50.59umol Trolox/m L, the capacity of removing ABTS + is 1.53mmol Trolox/m L points, and Fe is reduced3+The capacity of the black soybean milk is 378.95mmol of Trolox/m L. ③ table 2 shows the volatile flavor components of the black soybean milk and the black soybean yogurt, wherein 3-A and 3-B are respectively the volatile component analysis of the black soybean milk and the black soybean yogurt in the embodiment, the characteristic component of beany flavor in the black soybean yogurt, namely n-hexanal, is completely disappeared, n-hexanol and 2-pentylfuran are obviously reduced, but the content of 1-octen-3-ol is not changed (see 3-A and 3-B in table 2).
Example 4 Streptococcus thermophilus ST3 combination L Casei-01 fermented ginger juice Black Soybean milk
(1) 100g of selected and decontaminated black beans are taken, 400m of L tap water is added, and 2g of NaHCO is added3Soaking at normal temperature for 14h, mixing soaked black beans with 800m L deionized water, grinding with hot water at 85 ℃ to obtain pure black soybean milk, sieving with a 180-mesh sieve to obtain pure black soybean milk, taking 50g of selected ginger, adding 200m L deionized water, juicing, filtering with 4 layers of gauze sieves to obtain ginger juice, inactivating enzyme for 2min with high-pressure steam at 100 ℃ to obtain inactivated ginger juice for later use, weighing 540ml of black soybean milk, mixing with 60m L ginger juice (table 2 is volatile components of ginger juice), adding 80U/g protein of bromelain, keeping the temperature at 45 ℃ for 5min, boiling, adding 30g of sucrose and 6g of glucose, and fully dissolving.
(2) The prepared soybean milk is subjected to common homogenization treatment, 400m L is quantitatively measured and placed in a 500m L triangular flask, the soybean milk is cooked for 15min at 100 ℃, and the volatile components are sampled and analyzed.
(3) Respectively measuring 12ml of streptococcus thermophilus ST3 seed culture solution and 12ml of L. casei-01 seed culture solution, inoculating into the sterilized black soybean milk, shaking uniformly, subpackaging in 50m L small beakers, and fermenting at 42 ℃ for 6 h.
(4) Placing the fermented ginger juice black bean yogurt inAfter 24 hours of after-ripening in a refrigerator at 4 ℃, physicochemical analysis and sensory evaluation are carried out, the acidity of the ① product is 61.21 DEG T, the water holding capacity is 66.33%, the overall acceptability of the sensory evaluation is 7.50 points, wherein the taste score is 7.75 points, the texture score is 7.92 points, the odor score is 7.33 points, the appearance score is 7.00 points, the ability of ② ginger juice black bean yoghourt to remove DPPH free radicals is 66.49umol Trolox/m L, the ability of ABTS + removal is 1.52mmol Trolox/m L, and Fe is reduced3+The ability of the soybean milk is 369.40mmol of Trolox/m L. ③ Table 2 shows volatile flavor components of the black soybean milk and the black soybean yoghourt, wherein 4-A and 4-B are respectively volatile components of the ginger juice black soybean milk and the ginger juice black soybean yoghourt in the embodiment, the beany flavor components of n-hexanal and 2-pentylfuran in the soybean milk are completely disappeared after the ginger juice is added, the contents of 1-octene-3-alcohol and n-hexanol are obviously reduced, and simultaneously a large number of olefin components appear, wherein the content of D-limonene is the highest (4-A and 3-A), the contents of the beany flavor components of 1-octene-3-alcohol and n-hexanol are further reduced after the fermentation, and the content of the ginger component D-limonene is not greatly changed (4-A and 4-B)
Example 5 Streptococcus thermophilus ST3 Association L Casei-01 fermented high pressure microfluidized ginger juice Black Soybean milk
(1) 100g of selected and decontaminated black beans are taken, 400m of L tap water is added, and 2g of NaHCO is added3Soaking at normal temperature for 14h, mixing soaked black beans with 800m L deionized water, grinding with hot water at 85 ℃ to obtain pure black soybean milk, sieving with a 180-mesh sieve to obtain pure black soybean milk, taking 50g of selected ginger, adding 200m L deionized water, squeezing, filtering with 4 layers of gauze sieves to obtain ginger juice, inactivating enzyme for 2min with high-pressure steam at 100 ℃ to obtain inactivated ginger juice for later use, weighing 540ml of pure black soybean milk, mixing with 60m L ginger juice, adding 80U/g protein of bromelain, keeping the temperature at 45 ℃ for 5min, boiling, adding 30g of sucrose and 6g of glucose, and fully dissolving.
(2) Treating the prepared soybean milk with 100MPa of microjet, quantitatively measuring 400m L, placing in 500m L triangular flask, steaming at 100 deg.C for 15min, sampling, and analyzing volatile components.
(3) Respectively measuring 12ml of streptococcus thermophilus ST3 seed culture solution and 12ml of L. casei-01 seed culture solution, inoculating into the sterilized black soybean milk, shaking uniformly, subpackaging in 50m L small beakers, and fermenting at 42 ℃ for 6 h.
(4) The fermented ginger juice black bean yoghourt is placed in a refrigerator at 4 ℃ for after-ripening for 24 hours and then is analyzed and subjected to sensory evaluation, the acidity of the ① product is 82.21 DEG T, the water holding capacity is 85.95%, the overall acceptability of the sensory evaluation is 8.19, the taste score is 8.50, the texture score is 8.08, the smell score is 8.00, the appearance score is 8.17, the ability of ② ginger juice black bean yoghourt for removing DPPH free radicals is 80.39umol Trolox/m L, the ability for removing ABTS + is 1.78mmol Trolox/m L, and Fe is reduced3+The content of beany flavor components 1-octene-3-ol and n-hexanol in the ginger black soybean milk is remarkably reduced, the content of ginger juice component D-limonene is remarkably increased (5-A and 4-A), the content of beany flavor components 1-octene-3-ol and n-hexanol in the ginger black soybean yogurt is further reduced through fermentation, the content of ginger juice component D-limonene is kept stable, and the components such as α -curcumene, α -zingiberene, β -sesquiterpenoids and β -bisabolene are remarkably increased (5-A and 5-B).
Example 6 Streptococcus thermophilus ST3 Association L Casei NO1 fermented microfluidized ginger juice black soybean milk
(1) Same as example 5, step (1).
(2) Same as example 5, step (2).
(3) Respectively weighing 12ml of Streptococcus thermophilus ST3 seed culture solution and 12ml of Lactobacillus casei No.1 seed culture solution, inoculating into the sterilized black soybean milk, shaking, subpackaging in 50m L small beakers, and fermenting at 42 deg.C for 6 h.
(4) The fermented ginger juice black bean yoghourt is placed in a refrigerator at 4 ℃ for after-ripening for 24h, and then is analyzed and subjected to sensory evaluation, the acidity of the ① product is 83.88 DEG T, the water holding capacity is 86.66%, the overall acceptability of the sensory evaluation is 8.54, wherein the taste score is 9.00, the texture score is 8.42, the odor score is 8.50, the appearance score is 8.25, and the ② ginger juice black bean acid yoghourt is subjected to acid and acidThe DPPH free radical scavenging ability of milk is 88.29umol Trolox/m L, the ABTS + scavenging ability is 1.91mmol Trolox/m L, and Fe is reduced3+The capacity of the black bean milk is 504.43mmol Trolox/m L, ③ table 2 shows the volatile flavor components of the black bean milk and the black bean yoghourt, wherein 6-B shows the volatile flavor components of the ginger juice black bean yoghourt in the embodiment, through fermentation, the content of beany flavor components 1-octene-3-ol and n-hexanol is further reduced, and the content of ginger juice components D-limonene, α -curcumene, α -zingiberene, β -sesquiphellandrene, β -bisabolene and the like are obviously increased (5-A and 6-B).
The examples show that the utilization rate of stachyose and raffinose in soybeans is very high by L strain streptococcus thermophilus ST3, when the lactobacillus paracasei L. casei-01 is combined with fermented black soybean milk, the total acceptability of the black soybean yogurt is good (7.04 min.), the antioxidant activity is strong (50.59 umol Trolox/m L is eliminated), the beany flavor component n-hexanal disappears, the fermented effect of the fermented black soybean yogurt can be partially reduced, the total acceptability of the black soybean yogurt is obviously increased (7.5 min.) after the ginger juice is added, the antioxidant activity is obviously enhanced (66.45 umol Trolox/m L) the beany flavor component n-hexanal and 2-pentylfuran completely disappear, the contents of 1-octene-3-alcohol and n-hexanol are obviously reduced, a large amount of limonene components appear, the D-limonene content is the highest, the application of the D-limonene content can obviously improve the sesquiterpenes of the ginger juice, the turmeric juice, the antioxidant activity of the turmeric juice is obviously improved, the turmeric flavor component n-2-octenes, the turmeric juice is also obviously improved, the NO-2-octenes content of the turmeric juice, the turmeric flavor component 4, the turmeric flavor component n-5-arginine, the NO-arginine-NO, the NO-arginine-NO, the vitamin-arginine-NO, the vitamin-arginine, the vitamin A-arginine, the vitamin A-arginine, the.
TABLE 2
SEQUENCE LISTING
<110> university of southern China's science
<120> functional ginger juice black bean yoghourt with good flavor and production method thereof
<130>1
<160>2
<170>PatentIn version 3.5
<210>1
<211>1448
<212>DNA
<213> 16s rDNA sequence of Streptococcus thermophilus ST3(Streptococcus thermophilus ST3)
<400>1
tatctgtcca cttaggcggc tggctccaaa ggttacctca ccgacttcgg gtgttacaaa 60
ctctcgtggt gtgacgggcg gtgtgtacaa ggcccgggaa cgtattcacc gcggcgtgct 120
gatccgcgat tactagcgat tccgacttca tgtaggcgag ttgcagccta caatccgaac 180
tgagattggc tttaagagat tagctcgtcg tcaccgactc gcaactcgtt gtaccaacca 240
ttgtagcacg tgtgtagccc aggtcataag gggcatgatg atttgacgtc atccccacct 300
tcctccggtt tattaccggc agtctcgcta gagtgcccaa ctgaatgatg gcaactaaca 360
ataggggttg cgctcgttgc gggacttaac ccaacatctc acgacacgag ctgacgacaa 420
ccatgcacca cctgtcaccg atgtaccgaa gtaactttct atctctagaa atagcatcgg 480
gatgtcaaga cctggtaagg ttcttcgcgt tgcttcgaat taaaccacat gctccaccgc 540
ttgtgcgggc ccccgtcaat tcctttgagt ttcaaccttg cggtcgtact ccccaggcgg 600
agtgcttaat gcgttagctg cggcactgaa tcccggaaag gatccaacac ctagcactca 660
tcgtttacgg cgtggactac cagggtatct aatcctgttc gctccccacg ctttcgagcc 720
tcagcgtcag ttacagacca gagagccgct ttcgccaccggtgttcctcc atatatctac 780
gcatttcacc gctacacatg gaattccact ctccccttct gcactcaagt ttgacagttt 840
ccaaagcgaa ctatggttga gccacagcct ttaacttcag acttatcaaa ccgcctgcgc 900
tcgctttacg cccaataaat ccggacaacg ctcgggacct acgtattacc gcggctgctg 960
gcacgtagtt agccgtccct ttctggtaag ctaccgtcac agtgtgaact ttccactctc 1020
acacccgttc ttgacttaca acagagcttt acgatccgaa aaccttcttc actcacgcgg 1080
cgttgctcgg tcagggttgc ccccattgcc gaagattccc tactgctgcc tcccgtagga 1140
gtctgggccg tgtctcagtc ccagtgtggc cgatcaccct ctcaggtcgg ctatgtatcg 1200
tcgcctaggt gagccattac ctcacctact agctaataca acgcaggtcc atcttgtagt 1260
ggagcaattg cccctttcaa ataaatgaca tgtgtcatcc attgttatgc ggtattagct 1320
atcgtttcca atagttatcc cccgctacaa ggcaggttac ctacgcgtta ctcacccgtt 1380
cgcaactcat ccaagaagag caagctcctc tcttcagcgt tctactgcat gtatagcagc 1440
gcatcgca 1448
<210>2
<211>1471
<212>DNA
<213> 16s rDNA sequence of Lactobacillus casei No.1 (L Acobacter casei No.1)
<400>2
cgcaatgggg gtctataatg caagtcgaac gagttctcgt tgatgatcgg tgcttgcacc 60
gagattcaac atggaacgag tggcggacgg gtgagtaaca cgtgggtaac ctgcccttaa 120
gtgggggata acatttggaa acagatgcta ataccgcata gatccaagaa ccgcatggtt 180
cttggctgaa agatggcgta agctatcgct tttggatgga cccgcggcgt attagctagt 240
tggtgaggta atggctcacc aaggcgatga tacgtagccg aactgagagg ttgatcggcc 300
acattgggac tgagacacgg cccaaactcc tacgggaggc agcagtaggg aatcttccac 360
aatggacgca agtctgatgg agcaacgccg cgtgagtgaa gaaggctttc gggtcgtaaa 420
actctgttgt tggagaagaa tggtcggcag agtaactgtt gtcggcgtga cggtatccaa 480
ccagaaagcc acggctaact acgtgccagc agccgcggta atacgtaggt ggcaagcgtt 540
atccggattt attgggcgta aagcgagcgc aggcggtttt ttaagtctga tgtgaaagcc 600
ctcggcttaa ccgaggaagc gcatcggaaa ctgggaaact tgagtgcaga agaggacagt 660
ggaactccat gtgtagcggt gaaatgcgta gatatatgga agaacaccag tggcgaaggc 720
ggctgtctgg tctgtaactg acgctgaggc tcgaaagcat gggtagcgaa caggattaga 780
taccctggta gtccatgccg taaacgatga atgctaggtg ttggagggtt tccgcccttc 840
agtgccgcag ctaacgcatt aagcattccg cctggggagt acgaccgcaa ggttgaaact 900
caaaggaatt gacgggggcc cgcacaagcg gtggagcatg tggtttaatt cgaagcaacg 960
cgaagaacct taccaggtct tgacatcttt tgatcacctg agagatcagg tttccccttc 1020
gggggcaaaa tgacaggtgg tgcatggttg tcgtcagctc gtgtcgtgag atgttgggtt 1080
aagtcccgca acgagcgcaa cccttatgac tagttgccag catttagttg ggcactctag 1140
taagactgcc ggtgacaaac cggaggaagg tggggatgac gtcaaatcat catgcccctt 1200
atgacctggg ctacacacgt gctacaatgg atggtacaac gagttgcgag accgcgaggt 1260
caagctaatc tcttaaagcc attctcagtt cggactgtag gctgcaactc gcctacacga 1320
agtcggaatc gctagtaatc gcggatcagc acgccgcggt gaatacgttc ccgggccttg 1380
tacacaccgc ccgtcacacc atgagagttt gtaacacccg aagccggtgg cgtaaccctt 1440
tagggagcga gccgtctaag gtgacggatg a 1471
Claims (10)
1. A production method of functional ginger juice black bean yoghourt with good flavor is characterized by comprising the following steps:
1) adding water into black soybean, and adding NaHCO3Soaking at normal temperature for 6-14h after stirring;
2) pulping soaked black beans with hot water, and then sieving;
3) inactivating enzyme of fresh ginger juice at high temperature;
4) uniformly mixing the black soybean milk and the ginger juice according to the volume ratio of 8:2-9:1, adding 60-100U/g protein protease, keeping the temperature at 40-50 ℃, boiling and inactivating enzyme;
5) taking kilograms and liters as mass and volume units respectively, adding 4-6% of cane sugar according to the mass-volume ratio of sugar to the soybean milk obtained in the step 4), and fully dissolving;
6) carrying out common homogenization or high-pressure microjet homogenization on the ginger juice black soybean milk obtained in the step 5);
7) treating the treated ginger juice black soybean milk at 70-121 deg.C for 1-30min, cooling, adding activated starter with 5-8% of the weight of the ginger juice black soybean milk, culturing at 37-45 deg.C for 5-7 hr, and refrigerating to obtain ginger juice black soybean yogurt;
the leaven is a combination of lactobacillus casei No.1 (L actinobacillus casei NO1) and L, the volume ratio of any one of the casei-01 to Streptococcus thermophilus ST3(Streptococcus thermophilus ST3) is 1:2-2:1, the preservation number of Streptococcus thermophilus ST3(Streptococcus thermophilus ST3) is CGMCC NO.11943, the preservation number of lactobacillus casei No.1 (L actinobacillus casei NO1) is GDMCC NO.60137, and L, the casei-01 is a product of Kehansen.
2. The production method of the functional ginger juice black bean yoghourt with good flavor according to claim 1, wherein the soaked black beans are pulped with hot water at 80-90 ℃ in a mass-volume ratio of 1:6-1:10 of bean-water ratio, wherein kilograms and liters are respectively taken as a mass and volume unit.
3. The production method of the functional ginger juice black bean yoghourt with good flavor according to claim 1, wherein the heat preservation time after the protease is added is 5-10 min; the enzyme inactivating method of fresh ginger juice comprises inactivating enzyme of ginger juice at 90-105 deg.C for 1-5 min.
4. The production method of the functional ginger juice and black bean yoghourt with good flavor according to claim 1, wherein the preparation method of the ginger juice comprises the following steps: taking kilograms and liters as mass and volume units respectively, juicing according to the mass-volume ratio of the ginger to the water of 1:4-1:5, filtering by a plurality of layers of gauzes, and taking filtrate.
5. The production method of the functional ginger juice black soybean yoghourt with good flavor according to claim 1, wherein the micro-jet processing pressure is 0-150 MPa.
6. The method for producing functional ginger juice black bean yoghourt with good flavor according to claim 1, wherein the method for activating streptococcus thermophilus ST3 and lactobacillus casei No.1 comprises the following steps: inoculating 5-8% of Streptococcus thermophilus ST3 or Lactobacillus casei No.1 glycerol preserved strain in black bean pulp into sterilized black bean pulp, culturing at 37-45 deg.C for 6-16h, and repeatedly activating for 2-3 times.
7. The method for producing the functional ginger juice black bean yoghourt with good flavor as claimed in claim 1, wherein the L. casein-01 activation method comprises the steps of preparing 12% skim milk culture medium respectively by taking kilogram and liter as mass and volume units, sterilizing for 1-30min by high pressure steam at the temperature of 115-121 ℃, cooling, then adding 0.02-0.06 g/L L. casein-01 freeze-dried powder, culturing for 6-16h at the temperature of 37-45 ℃, and then activating for 2-3 times in the black bean milk for later use.
8. The method for producing functional ginger juice black bean yoghourt with good flavor according to claim 1, wherein the step 5) further comprises adding 0-2% of glucose according to the mass-volume ratio of sugar to the soybean milk obtained in the step 4).
9. The production method of the functional ginger juice black bean yoghourt with good flavor according to claim 1, wherein the refrigeration temperature is 4-10 ℃; in the step 1), the water is added into the black beans, wherein the weight and volume of the added water are measured by taking kilograms and liters as mass and volume units respectively, and the weight ratio of the black beans is 1:4-1:6, adding water according to the mass-volume ratio; said NaHCO3The addition amount of (B) is 0.3-1.6% of the mass of water.
10. A functional ginger juice black bean yoghourt with good flavor, which is characterized by being obtained by the production method of any one of claims 1 to 9.
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| CN102626144A (en) * | 2012-04-18 | 2012-08-08 | 潍坊紫鸢乳业发展有限公司 | Method for producing health-care nutrient donkey-hide gelatin, red date and ginger juice goat milk yogurt |
| CN105368738A (en) * | 2015-10-23 | 2016-03-02 | 中国农业大学 | Lactobacillus paracasei and appliance thereof |
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| CN102626144A (en) * | 2012-04-18 | 2012-08-08 | 潍坊紫鸢乳业发展有限公司 | Method for producing health-care nutrient donkey-hide gelatin, red date and ginger juice goat milk yogurt |
| CN105368738A (en) * | 2015-10-23 | 2016-03-02 | 中国农业大学 | Lactobacillus paracasei and appliance thereof |
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