CN110973265A - Preparation method of cowpea soymilk - Google Patents
Preparation method of cowpea soymilk Download PDFInfo
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- CN110973265A CN110973265A CN201911018768.0A CN201911018768A CN110973265A CN 110973265 A CN110973265 A CN 110973265A CN 201911018768 A CN201911018768 A CN 201911018768A CN 110973265 A CN110973265 A CN 110973265A
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- 241000219977 Vigna Species 0.000 title claims abstract description 54
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- 238000002360 preparation method Methods 0.000 title claims abstract description 10
- BTCSSZJGUNDROE-UHFFFAOYSA-N gamma-aminobutyric acid Chemical compound NCCCC(O)=O BTCSSZJGUNDROE-UHFFFAOYSA-N 0.000 claims abstract description 44
- 239000002994 raw material Substances 0.000 claims abstract description 32
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- 239000001506 calcium phosphate Substances 0.000 claims abstract description 9
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- 238000004537 pulping Methods 0.000 claims abstract description 9
- QORWJWZARLRLPR-UHFFFAOYSA-H tricalcium bis(phosphate) Chemical compound [Ca+2].[Ca+2].[Ca+2].[O-]P([O-])([O-])=O.[O-]P([O-])([O-])=O QORWJWZARLRLPR-UHFFFAOYSA-H 0.000 claims abstract description 9
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- 206010012601 diabetes mellitus Diseases 0.000 abstract description 2
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- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 2
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- 238000001514 detection method Methods 0.000 description 2
- NOESYZHRGYRDHS-UHFFFAOYSA-N insulin Chemical compound N1C(=O)C(NC(=O)C(CCC(N)=O)NC(=O)C(CCC(O)=O)NC(=O)C(C(C)C)NC(=O)C(NC(=O)CN)C(C)CC)CSSCC(C(NC(CO)C(=O)NC(CC(C)C)C(=O)NC(CC=2C=CC(O)=CC=2)C(=O)NC(CCC(N)=O)C(=O)NC(CC(C)C)C(=O)NC(CCC(O)=O)C(=O)NC(CC(N)=O)C(=O)NC(CC=2C=CC(O)=CC=2)C(=O)NC(CSSCC(NC(=O)C(C(C)C)NC(=O)C(CC(C)C)NC(=O)C(CC=2C=CC(O)=CC=2)NC(=O)C(CC(C)C)NC(=O)C(C)NC(=O)C(CCC(O)=O)NC(=O)C(C(C)C)NC(=O)C(CC(C)C)NC(=O)C(CC=2NC=NC=2)NC(=O)C(CO)NC(=O)CNC2=O)C(=O)NCC(=O)NC(CCC(O)=O)C(=O)NC(CCCNC(N)=N)C(=O)NCC(=O)NC(CC=3C=CC=CC=3)C(=O)NC(CC=3C=CC=CC=3)C(=O)NC(CC=3C=CC(O)=CC=3)C(=O)NC(C(C)O)C(=O)N3C(CCC3)C(=O)NC(CCCCN)C(=O)NC(C)C(O)=O)C(=O)NC(CC(N)=O)C(O)=O)=O)NC(=O)C(C(C)CC)NC(=O)C(CO)NC(=O)C(C(C)O)NC(=O)C1CSSCC2NC(=O)C(CC(C)C)NC(=O)C(NC(=O)C(CCC(N)=O)NC(=O)C(CC(N)=O)NC(=O)C(NC(=O)C(N)CC=1C=CC=CC=1)C(C)C)CC1=CN=CN1 NOESYZHRGYRDHS-UHFFFAOYSA-N 0.000 description 2
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- BTBUEUYNUDRHOZ-UHFFFAOYSA-N Borate Chemical compound [O-]B([O-])[O-] BTBUEUYNUDRHOZ-UHFFFAOYSA-N 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
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- QIVBCDIJIAJPQS-VIFPVBQESA-N L-tryptophane Chemical compound C1=CC=C2C(C[C@H](N)C(O)=O)=CNC2=C1 QIVBCDIJIAJPQS-VIFPVBQESA-N 0.000 description 1
- KDXKERNSBIXSRK-UHFFFAOYSA-N Lysine Natural products NCCCCC(N)C(O)=O KDXKERNSBIXSRK-UHFFFAOYSA-N 0.000 description 1
- 239000004472 Lysine Substances 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- ISWSIDIOOBJBQZ-UHFFFAOYSA-N Phenol Chemical compound OC1=CC=CC=C1 ISWSIDIOOBJBQZ-UHFFFAOYSA-N 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 239000005708 Sodium hypochlorite Substances 0.000 description 1
- QIVBCDIJIAJPQS-UHFFFAOYSA-N Tryptophan Natural products C1=CC=C2C(CC(N)C(O)=O)=CNC2=C1 QIVBCDIJIAJPQS-UHFFFAOYSA-N 0.000 description 1
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- 229910052791 calcium Inorganic materials 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 239000001913 cellulose Substances 0.000 description 1
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- 210000003169 central nervous system Anatomy 0.000 description 1
- 239000003153 chemical reaction reagent Substances 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
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- 238000006114 decarboxylation reaction Methods 0.000 description 1
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- 230000000694 effects Effects 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 229940049906 glutamate Drugs 0.000 description 1
- 229930195712 glutamate Natural products 0.000 description 1
- 229960002989 glutamic acid Drugs 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 229940125396 insulin Drugs 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 239000002858 neurotransmitter agent Substances 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 230000003287 optical effect Effects 0.000 description 1
- 150000003904 phospholipids Chemical class 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
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- SUKJFIGYRHOWBL-UHFFFAOYSA-N sodium hypochlorite Chemical compound [Na+].Cl[O-] SUKJFIGYRHOWBL-UHFFFAOYSA-N 0.000 description 1
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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
- A23V2400/125—Casei
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Microbiology (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Beans For Foods Or Fodder (AREA)
Abstract
The invention provides a preparation method of cowpea soymilk, which comprises the following steps: 1) mixing 100 parts of cowpea seeds, 10-20 parts of soybeans and 5-10 parts of sunflower seed kernels into raw materials in parts by weight; 2) baking the raw materials at the temperature of 100-120 ℃ for 5-10 minutes; 3) soaking the baked raw materials; 4) pulping the soaked raw materials to obtain pulp; 5) cooking the slurry at 100-120 ℃ for 10-15 minutes; 6) inoculating lactobacillus casei ATCC 393 in an inoculum size of 2% -5% to the cooled slurry; 7) and sealing the inoculated serous fluid for anaerobic fermentation to obtain the cowpea soymilk. The cowpea soymilk rich in gamma-aminobutyric acid is prepared by taking cowpea seeds as a main raw material, taking soybeans, sunflower seed kernels, glucose and tricalcium phosphate as auxiliary raw materials and taking lactobacillus casei ATCC 393 as a fermentation strain. The cowpea soymilk has high content of gamma-aminobutyric acid and good sensory quality, and is especially suitable for diabetic patients.
Description
Technical Field
The invention belongs to the technical field of soybean milk preparation, and particularly relates to a cowpea soybean milk preparation method.
Background
Cowpea contains about 24% of protein, 1-2% of fat and 50-67% of carbohydrate on average, contains nutrient components such as iron, phosphorus, calcium, vitamins, cellulose and the like, contains various amino acids, particularly has high content of lysine and tryptophan, and is an important bean crop in China, southeast Asia and other countries. The phospholipid contained in the cowpea seed can promote the secretion of insulin, and is an ideal food for diabetic patients.
Gamma-aminobutyric acid (GABA) in various bioactive compounds of bean food is a non-protein source amino acid and becomes a hot point of research in the field of food nutrition in recent years. Gamma-aminobutyric acid has good biological function and is the focus of attention in processing bean food. Gamma-aminobutyric acid is widely distributed in animals and plants, is used as an important inhibitory neurotransmitter of the central nervous system, plays an irreplaceable role in the regulation of biological life activities, is a naturally-occurring non-protein amino acid, and has the physiological functions of reducing blood pressure, improving the physiological condition of diabetics, improving brain functions, enhancing memory, resisting anxiety and the like.
GABA is prepared by L-glutamic acid through decarboxylation reaction catalyzed by glutamate decarbalization enzyme, and mainly comprises a biosynthesis method and a microbial fermentation method, and compared with the microbial fermentation method, the method is safer and lower in cost. Most of the strains disclosed in the prior art are strains for fermenting GABA (gamma-aminobutyric acid), but potential safety hazards exist.
At present, no complete technical report about cowpea soymilk exists, cowpea seeds have serious bean weevil, the cowpea seeds are difficult to preserve, and the loss of farmers is serious.
Disclosure of Invention
The invention aims to overcome the defects in the prior art and provide the preparation method of the cowpea soymilk, and the obtained cowpea soymilk has high content of gamma-aminobutyric acid and good sensory quality.
In order to accomplish the above objects, in a basic embodiment, the present invention provides a method for preparing cowpea soymilk, comprising the steps of:
1) mixing 100 parts of cowpea seeds, 10-20 parts of soybeans and 5-10 parts of sunflower seed kernels into raw materials in parts by weight;
2) baking the raw materials at the temperature of 100-120 ℃ for 5-10 minutes;
3) soaking the baked raw materials;
4) pulping the soaked raw materials to obtain pulp;
5) cooking the slurry at 100-120 ℃ for 10-15 minutes;
6) inoculating lactobacillus casei ATCC 393 in an inoculum size of 2% -5% to the cooled slurry;
7) and sealing the inoculated serous fluid for anaerobic fermentation to obtain the cowpea soymilk.
In a preferred embodiment, in the step 3), the raw materials are soaked in a soaking solution with the material-water ratio of 20-25% at the temperature of 25-30 ℃ for 15-20 hours.
In a preferred embodiment, in step 3), tricalcium phosphate is added in a proportion of 2g/L to 5g/L and glucose is added in a proportion of 10g/L to 15g/L to the soaking solution. The main components of the soak solution are water, namely tricalcium phosphate and glucose are added in the water according to the concentration of 2g/L-5g/L and 10g/L-15g/L respectively.
In a preferred embodiment, in step 7), the anaerobic fermentation is sealed at 30 ℃ to 35 ℃ for 12 to 18 hours.
In a preferred embodiment, in step 7), the cowpea soymilk has a gamma-aminobutyric acid content of 235.5-292.7 mg/L.
The invention also aims to provide the cowpea soymilk prepared by the preparation method.
According to the technical scheme, cowpea seeds are selected as main raw materials, and soybeans, sunflower seed kernels, glucose and tricalcium phosphate are used as auxiliary raw materials; the cowpea soymilk food rich in gamma-aminobutyric acid is prepared by taking lactobacillus casei ATCC 393 as a fermentation strain through baking, soaking, pulping, cooking, cooling, inoculating and anaerobic fermentation. The content of gamma-aminobutyric acid in the cowpea soymilk prepared by the method is up to 235.5-292.7 mg/L. The method has the advantages of cheap raw materials, simple operation, good sensory quality, suitability for diabetics, and good social value and economic value.
Detailed Description
In order to better understand the technical solutions, the technical solutions of the present application are described in detail with specific embodiments below, and it should be understood that the specific features in the embodiments and examples of the present application are detailed descriptions of the technical solutions of the present application, but not limitations of the technical solutions of the present application, and the technical features in the embodiments and examples of the present application may be combined with each other without conflict. It should be understood that the term "and/or" as used herein includes any and all combinations of one or more of the associated listed items.
The endpoints of the ranges and any values disclosed herein are not limited to the precise range or value, and such ranges or values should be understood to encompass values close to those ranges or values. For ranges of values, between the endpoints of each of the ranges and the individual points, and between the individual points may be combined with each other to give one or more new ranges of values, and these ranges of values should be considered as specifically disclosed herein.
The cowpea soymilk prepared by the preparation method provided by the embodiment of the invention has high content of gamma-aminobutyric acid and good sensory quality. According to the application, cowpea seeds are developed into the cowpea soymilk rich in gamma-aminobutyric acid, so that the nutritional value of the cowpea can be obviously increased, the cowpea soymilk is suitable for old people to eat, and the income of farmers is obviously increased.
The embodiment of the invention mainly comprises the following steps: a preparation method of cowpea soymilk comprises the following steps:
1) mixing 100 parts of cowpea seeds, 10-20 parts of soybeans and 5-10 parts of sunflower seed kernels into raw materials in parts by weight;
2) baking the raw materials at the temperature of 100-120 ℃ for 5-10 minutes;
3) soaking the baked raw materials;
4) pulping the soaked raw materials to obtain pulp;
5) cooking the slurry at 100-120 ℃ for 10-15 minutes;
6) inoculating lactobacillus casei ATCC 393 in an inoculum size of 2% -5% to the cooled slurry;
7) and sealing the inoculated serous fluid for anaerobic fermentation to obtain the cowpea soymilk.
Unless otherwise specifically stated, various raw materials, reagents, instruments, equipment and the like used in the examples of the present invention are commercially available or can be prepared by an existing method. Lactobacillus casei ATCC 393 may be purchased from the Wuhan university culture Collection or other strain collection.
The product detection method in the embodiment of the invention comprises the following steps:
(1) the sensory quality rating table of cowpea soymilk is as follows:
(2) a method for detecting the content of gamma-aminobutyric acid is provided: and (3) centrifuging 1mL of cowpea soymilk in a 1.5mL centrifuge tube at 6000RPM for 10min to obtain supernatant for detecting GABA content. Taking 0.3mL of supernatant liquid to a 25mL centrifuge tube; 0.2mL of 0.2M borate buffer (pH 9.0), 1mL of 6% phenol solution and 0.8mL of 5% sodium hypochlorite solution are added in sequence, and the mixture is fully shaken and uniformly mixed; placing in boiling water bath for 10 min; then quickly placing in an ice bath for 15 min; oscillating vigorously to appear blue; finally, 2mL of 60% ethanol solution is added; the optical density values were measured at a wavelength of 645 nm.
Other detection steps are similar to the prior art method and are not described again.
Example 1
Selecting 100 parts of cowpea seeds, 10 parts of soybeans and 5 parts of sunflower seed kernels which are full in particles and free of insect pests as mixed raw materials in parts by weight; baking at 100 deg.C for 5 min; soaking the raw materials for 15 hours at 25 ℃ and the material-water ratio of 20%; adding tricalcium phosphate in the soaking solution at a ratio of 2g/L and glucose at a ratio of 10 g/L; pulping the soak solution; cooking the slurry at 100 deg.C for 10 min; lactobacillus casei ATCC 393 was inoculated at 2% inoculum size to the cooled slurry; anaerobic fermentation is carried out for 12 hours at 30 ℃ in a sealed manner. The cowpea soymilk prepared by the method has good sensory quality, the overall evaluation is 4 minutes, and the content of gamma-aminobutyric acid in the soymilk reaches 235.5 mg/L.
Example 2
Selecting 100 parts of cowpea seeds, 20 parts of soybeans and 10 parts of sunflower seed kernels which are full in particles and free of insect pests as mixed raw materials in parts by weight; baking at 120 deg.C for 10 min; soaking the raw materials for 20 hours at the temperature of 30 ℃ and the material-water ratio of 25%; adding tricalcium phosphate in the soaking solution at a ratio of 5g/L and glucose in the soaking solution at a ratio of 15 g/L; pulping the soak solution; the pulp is cooked for 15 minutes at 120 ℃; lactobacillus casei ATCC 393 was inoculated in 5% inoculum size to the cooled slurry; anaerobic fermentation was carried out for 18 hours at 35 ℃ in a closed state. The cowpea soymilk prepared by the method has good sensory quality, the total evaluation is 5 minutes, and the content of gamma-aminobutyric acid in the cowpea soymilk reaches 275.3 mg/L.
Example 3
Selecting 100 parts of cowpea seeds, 20 parts of soybeans and 5 parts of sunflower seed kernels which are full in particles and free of insect pests as mixed raw materials in parts by weight; baking at 110 deg.C for 10 min; soaking the raw materials for 18 hours at the temperature of 30 ℃ and the material-water ratio of 25%; adding tricalcium phosphate in the soaking solution at a ratio of 5g/L and glucose at a ratio of 12 g/L; pulping the soak solution; cooking the slurry at 110 deg.C for 15 min; lactobacillus casei ATCC 393 was inoculated in 5% inoculum size to the cooled slurry; anaerobic fermentation is carried out for 18 hours at 30 ℃ in a sealed manner. The cowpea soymilk prepared by the method has good sensory quality, the total evaluation is 5 minutes, and the content of gamma-aminobutyric acid in the cowpea soymilk reaches 292.7 mg/L.
Example 4
Selecting 100 parts of cowpea seeds, 10 parts of soybeans and 10 parts of sunflower seed kernels which are full in particles and free of insect pests as mixed raw materials in parts by weight; baking at 115 deg.C for 8 min; soaking the raw materials for 16 hours at the temperature of 28 ℃ and the material-water ratio of 22%; adding tricalcium phosphate in the soaking solution at a ratio of 4g/L and glucose at a ratio of 13 g/L; pulping the soak solution; cooking the slurry at 115 ℃ for 12 minutes; lactobacillus casei ATCC 393 was inoculated in 3% inoculum size to the cooled slurry; anaerobic fermentation was performed for 16 hours at 32 ℃ in a closed state. The cowpea soymilk prepared by the method has good sensory quality, the overall evaluation is 5 minutes, and the content of gamma-aminobutyric acid in the cowpea soymilk reaches 252.6 mg/L.
The preferred embodiments of the present invention have been described above in detail, but the present invention is not limited thereto. Within the scope of the technical idea of the invention, many simple modifications can be made to the technical solution of the invention, including combinations of various technical features in any other suitable way, and these simple modifications and combinations should also be regarded as the disclosure of the invention, and all fall within the scope of the invention.
Claims (6)
1. A preparation method of cowpea soymilk is characterized in that: the method comprises the following steps:
1) mixing 100 parts of cowpea seeds, 10-20 parts of soybeans and 5-10 parts of sunflower seed kernels into raw materials in parts by weight;
2) baking the raw materials at the temperature of 100-120 ℃ for 5-10 minutes;
3) soaking the baked raw materials;
4) pulping the soaked raw materials to obtain pulp;
5) cooking the slurry at 100-120 ℃ for 10-15 minutes;
6) inoculating lactobacillus casei ATCC 393 in an inoculum size of 2% -5% to the cooled slurry;
7) and sealing the inoculated serous fluid for anaerobic fermentation to obtain the cowpea soymilk.
2. The method of producing cowpea soymilk according to claim 1, characterized in that: in the step 3), the raw materials are soaked in a soaking solution with the material-water ratio of 20-25% at the temperature of 25-30 ℃ for 15-20 hours.
3. A method of producing cowpea soymilk according to claim 1 or 2, characterized in that: in the step 3), tricalcium phosphate is added into the soak solution according to the proportion of 2g/L-5g/L and glucose is added according to the proportion of 10g/L-15 g/L.
4. The method of producing cowpea soymilk according to claim 1, characterized in that: in the step 7), sealed anaerobic fermentation is carried out for 12-18 hours at the temperature of 30-35 ℃.
5. The method of producing cowpea soymilk according to claim 1, characterized in that: in the step 7), the content of the gamma-aminobutyric acid in the cowpea soymilk is 235.5-292.7 mg/L.
6. Cowpea soymilk produced by the production method according to any one of claims 1 to 5.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201911018768.0A CN110973265A (en) | 2019-10-24 | 2019-10-24 | Preparation method of cowpea soymilk |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201911018768.0A CN110973265A (en) | 2019-10-24 | 2019-10-24 | Preparation method of cowpea soymilk |
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| CN110973265A true CN110973265A (en) | 2020-04-10 |
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| CN201911018768.0A Pending CN110973265A (en) | 2019-10-24 | 2019-10-24 | Preparation method of cowpea soymilk |
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| CN (1) | CN110973265A (en) |
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| CN106417620A (en) * | 2016-09-21 | 2017-02-22 | 徐州工程学院 | Probiotics fermented sour soybean milk rich in gamma-aminobutyric acid and preparation method of probiotics fermented sour soybean milk |
| CN107348302A (en) * | 2017-08-28 | 2017-11-17 | 陈伟宣 | Balanced generation meal solid beverage of a kind of nutrition and preparation method thereof |
| CN110140871A (en) * | 2019-05-23 | 2019-08-20 | 吉林农业大学 | A kind of probiotics coarse cereal powder and preparation method thereof baking fragrance with cereal |
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| CN106343033A (en) * | 2016-09-21 | 2017-01-25 | 徐州工程学院 | Fermentation type soybean milk added with edible mushrooms and dried fruit and production method of fermentation type soybean milk |
| CN106417620A (en) * | 2016-09-21 | 2017-02-22 | 徐州工程学院 | Probiotics fermented sour soybean milk rich in gamma-aminobutyric acid and preparation method of probiotics fermented sour soybean milk |
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