CN111134199A - Preparation method of beany flavor-free fermented soybean milk and prepared beany flavor-free fermented soybean milk - Google Patents
Preparation method of beany flavor-free fermented soybean milk and prepared beany flavor-free fermented soybean milk Download PDFInfo
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- CN111134199A CN111134199A CN202010103617.1A CN202010103617A CN111134199A CN 111134199 A CN111134199 A CN 111134199A CN 202010103617 A CN202010103617 A CN 202010103617A CN 111134199 A CN111134199 A CN 111134199A
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- soybean milk
- beany flavor
- passion fruit
- fermented soybean
- fermentation
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- 238000002360 preparation method Methods 0.000 title claims abstract description 17
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- 244000288157 Passiflora edulis Species 0.000 claims abstract description 64
- 238000000855 fermentation Methods 0.000 claims abstract description 55
- 230000004151 fermentation Effects 0.000 claims abstract description 54
- 241001134659 Lactobacillus curvatus Species 0.000 claims abstract description 53
- 238000000034 method Methods 0.000 claims abstract description 27
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- FRPHFZCDPYBUAU-UHFFFAOYSA-N Bromocresolgreen Chemical compound CC1=C(Br)C(O)=C(Br)C=C1C1(C=2C(=C(Br)C(O)=C(Br)C=2)C)C2=CC=CC=C2S(=O)(=O)O1 FRPHFZCDPYBUAU-UHFFFAOYSA-N 0.000 description 1
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- SQQMAOCOWKFBNP-UHFFFAOYSA-L manganese(II) sulfate Chemical compound [Mn+2].[O-]S([O-])(=O)=O SQQMAOCOWKFBNP-UHFFFAOYSA-L 0.000 description 1
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- 235000012424 soybean oil Nutrition 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
- A23V2400/133—Curvatus
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)
- Dairy Products (AREA)
Abstract
The invention provides a preparation method of fermented soybean milk without beany flavor and the prepared soybean milk without beany flavor, and the method comprises the following steps: (1) mixing passion fruit and soybean milk in a mass ratio of 1-10: 100 to obtain a fermentation base material; (2) inoculating Lactobacillus curvatus in the fermentation base material for fermentation, wherein the inoculation amount of the Lactobacillus curvatus is 1.0 × 103～3.0×105cfu/mL, and obtaining the fermented soybean milk without beany flavor. According to the invention, passion fruit and inoculated lactobacillus curvatus are added into soybean milk for fermentation, and the lactobacillus curvatus utilizes the nutrient substances in the soybean milk and the passion fruit for fermentation and metabolism, so that molecular substances related to beany flavor in the soybean milk can be effectively decomposed, and the beany flavor of the soybean milk is effectively removed; and moreover, the nutrient substances in the passion fruit can be fermented and decomposed, so that the nutrition and health-care effects of the fermented soybean milk are enriched.
Description
Technical Field
The invention relates to a preparation method of fermented soybean milk without beany flavor and the prepared fermented soybean milk without beany flavor, belonging to the technical field of food technology.
Background
The soybean milk is rich in vegetable protein and phospholipid, and also contains vitamin B1.B2 and minerals such as nicotinic acid, ferrum, calcium, etc. The soybean milk is rich in nutrition and easy to digest and absorb. In addition, the soybean protein in the soybean milk contains various amino acids required by human bodies, has reasonable proportion and high nutritive value, and is the plant protein with the most development potential. Because the soybean milk contains a large amount of soybean protein, lecithin and soybean oil, the soybean milk can play a role in reducing blood fat after being drunk for a long time, but the soybean milk is easy to generate beany flavor.
The flavor substances in the soybean milk are very complex and mainly divided into non-beany flavor substances and beany flavor substances. Some flavor compounds in the soybean milk are favored by people due to chocolate flavor, fresh sweet taste of green cucumber, fruity flavor and the like, and are defined as non-beany flavor substances; while the other part of flavor compounds is not favored by people with the taste of green grass, rancid taste of fat, sour taste and bitter almond taste, and is defined as a beany flavor substance. The beany flavor is an unacceptable flavor in the soymilk.
The main reasons for the generation of the off-flavor substances in the soybean milk are that the lipoxygenase is activated by factors such as air, temperature and the like during the grinding process of the soybean milk, unsaturated fatty acid in the soybean is oxidized to generate hydroperoxide, and the hydroperoxide is decomposed into small molecular compounds such as aldehydes, alcohols, ketones, acids and other volatile components with off-flavor by lyase, so that the off-flavor substances in the soybean milk are formed.
CN108835267A A method for improving beany flavor of soybean milk, adding β -glucosidase into mixed liquid of soybean milk before separation of soybean milk and bean dregs for hydrolysis, filtering and boiling to obtain soybean milk with improved beany flavor, CN105746718A A method for preparing pure natural freshly ground soybean milk without beany flavor, using a cooking mode of combining big fire cooking and slow fire cooking to remove beany flavor, and CN106306033A A method for preparing sour soybean milk beverage without beany flavor, using thermophilic streptococcus and Bulgaria lactobacillus leaven for fermentation to prepare sour soybean milk beverage without beany flavor.
Disclosure of Invention
The invention aims to provide a preparation method of fermented soybean milk without beany flavor, which is characterized in that passion fruit is added into the soybean milk and lactobacillus curvatus is inoculated, so that beany flavor can be effectively removed by the passion fruit and the lactobacillus curvatus, and the fermented soybean milk can generate unique passion fruit flavor; the prepared fermented soybean milk has mellow taste, fragrant and strong flavor and no beany flavor.
According to an aspect of the present invention, there is provided a method for preparing fermented soybean milk without beany flavor, the method comprising the steps of:
(1) mixing passion fruit and soybean milk in a mass ratio of 1-10: 100 to obtain a fermentation base material;
(2) in the fermentation mediumInoculating Lactobacillus curvatus in the material for fermentation, wherein the inoculation amount of the Lactobacillus curvatus is 1.0 × 103～3.0×105cfu/mL, and obtaining the beany flavor-free fermented soybean milk.
The invention uses lactobacillus curvatus as a single leaven, soybean milk and passion fruit as fermentation base materials, wherein the passion fruit contains abundant substances such as protein, fat, sugar and the like, and the soybean milk contains abundant proteins, grease and the like. The lactobacillus curvatus utilizes the soybean milk and the passion fruit as fermentation raw materials for metabolism, can decompose and metabolize beany flavor substances in the soybean milk, can ferment and decompose nutrient substances in the passion fruit to generate various nutrient components such as amino acid, polysaccharide, flavonoid, alkaloid and the like, and enriches the nutrition and health care effects of the fermented soybean milk.
In the step (1), the mass ratio of the passion fruit to the soybean milk is 7-9: 100. Preferably, the mass ratio of the passion fruit to the soybean milk is 8:100, namely 8% of passion fruit is added into the soybean milk, and the addition of the passion fruit with the preferable content can effectively remove beany flavor and bring unique fragrance to the soybean milk.
In the step (2) of the present invention, the amount of Lactobacillus curvatus inoculated is 2.5X 103～2.5×105cfu/mL. Preferably, the lactobacillus curvatus inoculation amount is 2.5 × 104cfu/mL。
In the step (2), the fermentation temperature is 35-40 ℃, and the fermentation time is 8-24 hours. The growth temperature of the lactobacillus curvatus is 35-40 ℃, the fermentation degree is deepened along with the increase of the fermentation time, but the fermentation time is too long, some antibiotic substances can be generated, the post-fermentation of strains is inhibited, and the fermentation time is selected to be 8-24 hours from the consideration of the fermentation effect and the time cost.
In the step (2), the fermentation temperature is 37 ℃, and the fermentation time is 12-18 h. The optimal growth temperature of the lactobacillus curvatus is 37 ℃, and the lactobacillus curvatus is rapidly proliferated at the temperature, but the growth speed of the strain is gradually reduced along with the prolonging of the fermentation time.
In the step (2) of the present invention, the lactobacillus curvatus is lactobacillus curvatus BNCC 337289. The Lactobacillus curvatus BNCC337289 is separated from yogurt in the inner Mongolia autonomous region, and the Lactobacillus curvatus BNCC337289 is in a freeze-dried powder form and can be obtained by market purchase. Lactobacillus curvatus (Lactobacillus curvatus) BNCC337289 is inoculated in an MRS culture medium in an inoculation amount of 0.1-3% for activation and standby, and a seed solution with a certain viable bacteria concentration is prepared for standby. Or directly putting Lactobacillus curvatus BNCC337289 into the fermentation base material in the form of freeze-dried powder for use, wherein the inoculation amount of the freeze-dried powder of the Lactobacillus curvatus BNCC337289 is 0.01-3%, preferably 0.1-0.3%, and more preferably 0.25%.
Wherein the MRS culture medium for activating Lactobacillus curvatus (Lactobacillus curvatus) BNCC337289 comprises: casein peptone 10.0g/L, beef extract 10.0g/L, yeast powder 5.0g/L, glucose 5.0g/L, sodium acetate 5.0g/L, diammonium citrate 2.0g/L, Tween 801.0 g/L, K g/L2HPO42.0g/L、MgSO4·7H2O 0.2g/L、MnSO4·H2O 0.05g/L、CaCO320.0g/L agar, 15.0g/L agar, pH 6.8. The Lactobacillus curvatus BNCC337289 is suitable for culture conditions: aerobic at 35-40 ℃.
In the step (1), the passion fruit is passion fruit juice or passion fruit pulp without seeds; preferably, the passion fruit juice is prepared by the following method: selecting fresh passion fruits, cleaning, draining, cutting, digging pulp, adding purified water with the weight 2-4 times that of the pulp with seeds, crushing, grinding, and filtering to remove seeds and residues to obtain the passion fruit. The passion fruit pulp and passion fruit juice obtained from the passion fruit pulp contain rich nutrient elements, and can provide nutrient substances for fermentation metabolism of lactobacillus curvatus, so that the prepared fermented soybean milk has unique passion fruit fragrance and strong fragrance, and forms new flavor type fermented soybean milk.
The step (1) of the present invention further comprises: inactivating enzyme of the fresh soybean milk, and adding the syrup while the soybean milk is hot. Wherein the temperature of enzyme deactivation is 85-95 ℃, the pressure is 0.2-0.4 Mpa, the time is 10-20 min, and the addition amount of the syrup is 5-10%. The fresh soybean milk is prepared by the following method: mixing and pulping beans and hot water in a mass ratio of 1: 5-10 to obtain the bean milk. The bean smell of the soybean milk can be reduced by soaking beans, inactivating enzyme and adding syrup. The addition of syrup enriches the nutrition of the fermentation base material, and the mixture of the soybean milk, the syrup and the passion fruit raw material can be used as the fermentation base material during the fermentation of the lactobacillus curvatus.
According to another aspect of the invention, the beany flavor-free fermented soybean milk prepared by the method is provided, in the step (2), the content of total flavonoids in the soybean milk is 5.0-8.0 mg/g, and the content of alkaloids in the soybean milk is 0.13-0.41 mg/g. The total flavonoids and alkaloids have blood lipid reducing effect. Therefore, the fermented soybean milk is mellow in taste and aromatic in flavor, and has the health-care effect of reducing blood fat.
According to still another aspect of the present invention, there is provided a soymilk powder having rich flavor, which is obtained by spray-drying the fermented soymilk having no beany flavor. Preferably, the temperature of an air inlet of the spray drying is 165-185 ℃, the temperature of an air outlet of the spray drying is 70-90 ℃, the feeding amount is 9.2-12 t/h, the fermented soybean milk is prepared into the soybean milk powder, the storage date of the soybean product is prolonged, the nutritional ingredients in the raw materials can be well reserved by the spray drying, and the obtained soybean milk powder is rich in blood fat reducing ingredients such as total flavonoids, alkaloids and the like and has a good health care effect.
The invention has the beneficial effects that:
(1) according to the invention, the passion fruit and the inoculated lactobacillus curvatus are added into the soybean milk for fermentation, and the lactobacillus curvatus utilizes the nutrient substances in the soybean milk and the passion fruit for fermentation and metabolism, so that the beany flavor substances in the soybean milk can be effectively removed, and the nutrient substances in the passion fruit can be fermented and decomposed to generate various nutrient components such as amino acid, polysaccharide, flavonoid, alkaloid and the like, thereby enriching the nutrition and health care effects of the fermented soybean milk.
(2) The fermented soybean milk and the soybean milk powder obtained by the invention have mellow mouthfeel and aromatic flavor, are rich in blood fat reducing components such as total flavonoids and alkaloids, and have good health care effect.
Detailed Description
The present invention is described in detail with reference to specific examples, which are provided to facilitate the understanding of the technical solutions of the present invention by those skilled in the art, and the implementation or use of the present invention is not limited by the description of the present invention.
In the present invention, the raw materials and equipment used are commercially available or commonly used in the art, if not specified. The methods in the examples are conventional in the art unless otherwise specified.
The Lactobacillus curvatus used in the following examples was purchased from the institute of Biotechnology, Chuanglian-Union, Beijing, under the accession number BNCC337289, as a lyophilized powder; the Lactobacillus bifidus is purchased from Changzhou beneficial bacteria plus Biotechnology limited company and is powder.
Example 1
A preparation method of fermented soybean milk without beany flavor specifically comprises the following steps:
(1) soaking soybean for 12h, adding 95 deg.C hot water at a ratio of soybean water to soybean water of 1:8, mixing, pulping, and filtering to obtain soybean milk;
(2) inactivating enzyme of soybean milk at 95 deg.C under 0.20Mpa for 15min, adding syrup at 8% and 90 deg.C while hot;
(3) cooling, adding the seed-removed passion fruit pulp, wherein the mass ratio of the seed-removed passion fruit pulp to the soybean milk obtained in the step (2) is 8:100, and obtaining a fermentation base material;
(4) inoculating 0.25% Lactobacillus curvatus in the fermentation base material, wherein the inoculation amount of Lactobacillus curvatus is 2.5 × 104cfu/mL, fermenting at 37 ℃ for 12h to obtain the fermented soybean milk without beany flavor.
Example 2
A preparation method of fermented soybean milk without beany flavor specifically comprises the following steps:
(1) soaking soybean for 12h, adding hot water of 85 deg.C at a ratio of soybean water to soybean water of 1:5, mixing, pulping, and filtering to obtain soybean milk;
(2) inactivating enzyme of soybean milk at 85 deg.C under 0.35Mpa for 10min, adding syrup at 85% and 85 deg.C while hot;
(3) cooling, and adding passion fruit juice, wherein the mass ratio of the passion fruit juice to the soybean milk obtained in the step (2) is 5:100, so as to obtain a fermentation base material;
the passion fruit juice is prepared by the following method: selecting fresh and mature passion fruit without mechanical damage, cleaning, draining, cutting, digging pulp, adding purified water with 2 times of the weight of the pulp with seeds, crushing, grinding, filtering and removing seeds and residues to obtain the passion fruit;
(4) inoculating 0.025% Lactobacillus curvatus in the fermentation base material, wherein the inoculation amount of Lactobacillus curvatus is 2.5 × 103cfu/mL, fermenting at 35 ℃ for 24h to obtain the fermented soybean milk without beany flavor.
Example 3
A preparation method of fermented soybean milk without beany flavor specifically comprises the following steps:
(1) soaking soybean for 12h, adding hot water of 85 deg.C at a ratio of soybean water to soybean water of 1:6, mixing, pulping, and filtering to obtain soybean milk;
(2) inactivating enzyme of soybean milk at 85 deg.C under 0.35Mpa for 15min, adding syrup at 85% and 85 deg.C while hot;
(3) cooling, and adding passion fruit juice, wherein the mass ratio of the passion fruit juice to the soybean milk obtained in the step (2) is 7:100, so as to obtain a fermentation base material;
the passion fruit juice is prepared by the following method: selecting fresh and mature passion fruit without mechanical damage, cleaning, draining, cutting, digging pulp, adding purified water with 4 times of the weight of the pulp with seeds, crushing, grinding, filtering and removing seeds and residues to obtain the passion fruit;
(4) inoculating 2.5% Lactobacillus curvatus in the fermentation base material, wherein the inoculation amount of Lactobacillus curvatus is 2.5 × 105cfu/mL, fermenting at 40 ℃ for 8h to obtain the fermented soybean milk without beany flavor.
Example 4
A preparation method of fermented soybean milk without beany flavor specifically comprises the following steps:
(1) soaking soybean for 12h, adding 95 deg.C hot water at a ratio of soybean water to soybean water of 1:8, mixing, pulping, and filtering to obtain soybean milk;
(2) inactivating enzyme of soybean milk at 95 deg.C under 0.4Mpa for 15min, adding syrup at 95% and 8% for hot time;
(3) cooling, adding the seed-removed passion fruit pulp, wherein the mass ratio of the seed-removed passion fruit pulp to the soybean milk obtained in the step (2) is 1:100, and obtaining a fermentation base material;
(4) inoculating 0.01% Lactobacillus curvatus in the fermentation base material, wherein the inoculation amount of Lactobacillus curvatus is 1.0 × 103cfu/mL, fermenting at 37 ℃ for 18h to obtain the fermented soybean milk without beany flavor.
Example 5
A preparation method of fermented soybean milk without beany flavor specifically comprises the following steps:
(1) soaking soybean for 8h, adding 95 deg.C hot water at a ratio of soybean water to soybean water of 1:10, mixing, pulping, and filtering to obtain soybean milk;
(2) inactivating enzyme of soybean milk at 95 deg.C under 0.20Mpa for 20min, and adding syrup at 85% temperature and 5% adding amount;
(3) cooling, adding the seed-removed passion fruit pulp, wherein the mass ratio of the seed-removed passion fruit pulp to the soybean milk obtained in the step (2) is 9:100, and obtaining a fermentation base material;
(4) inoculating 1% Lactobacillus curvatus in the fermentation base material, wherein the inoculation amount of Lactobacillus curvatus is 1.0 × 105cfu/mL, fermenting at 37 ℃ for 12h to obtain the fermented soybean milk without beany flavor.
Example 6
A preparation method of fermented soybean milk without beany flavor specifically comprises the following steps:
(1) mixing and pulping soybean with hot water of 95 ℃, wherein the ratio of soybean to water is 1:10, and filtering to obtain soybean milk;
(2) adding the seed-removed passion fruit pulp into the soybean milk, wherein the mass ratio of the seed-removed passion fruit pulp to the soybean milk obtained in the step (2) is 10:100, so as to obtain a fermentation base material;
(3) inoculating 3% Lactobacillus curvatus in fermentation base material, wherein the inoculation amount of Lactobacillus curvatus is 3.0 × 105cfu/mL, fermenting at 37 ℃ for 8h to obtain the fermented soybean milk without beany flavor.
Comparative example 1
A preparation method of fermented soybean milk specifically comprises the following steps:
(1) soaking soybean for 12h, adding 95 deg.C hot water at a ratio of soybean water to soybean water of 1:8, mixing, pulping, and filtering to obtain soybean milk;
(2) inactivating enzyme of soybean milk at 95 deg.C under 0.20Mpa for 15min, adding syrup at 8% and 90 deg.C while hot;
(3) after cooling, 0.25% Lactobacillus curvatus was inoculated in an amount of 2.5X 104cfu/mL, fermenting at 37 ℃ for 12h to obtain the fermented soybean milk without beany flavor.
Comparative example 2
A preparation method of fermented soybean milk specifically comprises the following steps:
(1) soaking soybean for 12h, adding 95 deg.C hot water at a ratio of soybean water to soybean water of 1:8, mixing, pulping, and filtering to obtain soybean milk;
(2) inactivating enzyme of soybean milk at 95 deg.C under 0.20Mpa for 15min, adding syrup at 8% and 90 deg.C while hot;
(3) cooling, adding the seed-removed passion fruit pulp, wherein the mass ratio of the seed-removed passion fruit pulp to the soybean milk obtained in the step (2) is 8:100, and obtaining a fermentation base material;
(4) inoculating 0.25% of Bifidobacterium into the fermented base material, wherein the inoculation amount of Bifidobacterium is 2.5 × 104cfu/mL, fermenting at 37 ℃ for 12h to obtain the fermented soybean milk without beany flavor.
Comparative example 3
A preparation method of fermented soybean milk specifically comprises the following steps:
(1) soaking soybean for 12h, adding 95 deg.C hot water at a ratio of soybean water to soybean water of 1:8, mixing, pulping, and filtering to obtain soybean milk;
(2) inactivating enzyme of soybean milk at 95 deg.C under 0.20Mpa for 15min, adding syrup at 8% and 90 deg.C while hot;
(3) cooling, inoculating 0.25% of Lactobacillus bifidus with an inoculum size of 2.5 × 104cfu/mL, fermenting at 37 ℃ for 12h to obtain the fermented soybean milk without beany flavor.
Examples of the experiments
Firstly, the fermented soybean milk prepared in examples 1 to 6 and comparative examples 1 to 3 was subjected to sensory evaluation, the sensory evaluation criteria are shown in table 1, and the sensory evaluation results are shown in table 2.
TABLE 1 sensory evaluation criteria for fermented soymilk
TABLE 2 sensory Scoring results
As shown in the results of table 2, in examples 1 to 6 of the present invention, when fermented soybean milk was prepared using lactobacillus curvatus and passion fruit was added during the fermentation, the characteristic taste of the fermented soybean milk was significantly increased and the flavor of the fermented soybean milk was improved. Compared with example 1, the passion fruit is not added in comparative example 1, the inoculated leavening agent is lactobacillus bifidus in comparative example 2, the passion fruit is not added in comparative example 3, and the inoculated leavening agent is lactobacillus bifidus, so that the obtained fermented soybean milk has light characteristic taste and low sensory score. Therefore, according to the invention, the passion fruit is added during soybean milk fermentation, and the lactobacillus curvatus is used as a fermenting agent for fermentation, so that the flavor of the fermented soybean milk is improved, and the sensory evaluation result is improved.
Secondly, the soybean milk mainly comprises the following substances which greatly contribute to the bad smell of the beany flavor: hexanal, hexanol, 1-octen-3-ol, trans-2-nonenal, trans-2-hexenal, the contents of the above five substances in the soybean milks of examples 1 to 6 and comparative examples 1 to 3 were measured by a method combining solid phase microextraction and gas chromatography, and the results of the measurements are shown in Table 3.
TABLE 3 content of undesirable flavor substances in soymilk (mg/L)
As shown by the results in Table 3, the contents of hexanal, hexanol, 1-octen-3-ol, trans-2-nonenal and trans-2-hexenal in the examples of the present invention were all within 0.07mg/L, and the contents of the above five bad flavor substances were significantly lower than those in the comparative example. Therefore, according to the invention, the passion fruit is added into the soybean milk, and the lactobacillus curvatus is used as a leavening agent for fermentation, so that the beany flavor of the soybean milk can be obviously reduced.
Thirdly, viscosity testing: the viscosity of the fermented soybean milk is measured by using HAAKE MARS III rheometer rotation mode, the mold selects vertebral plate (C35/4 degree), and the shear rate is 0.1-100 s-1The temperature was 20 ℃. The results of the viscosity measurement are shown in Table 4.
TABLE 4 results of viscosity measurement of fermented Soybean milk
As shown in Table 4, the fermented soybean milk obtained in examples 1 to 6 of the present invention had a viscosity of 1.10 to 1.30 pas and a moderate viscosity. The viscosity of the fermented soybean milk prepared by the embodiment of the invention is higher than that of a comparative example, and more substances such as protein and the like are decomposed, so that the viscosity of the fermented soybean milk is increased.
Determination of four, total flavone and alkaloid
1. Determination of Total Flavonoids
1.1 preparation of Standard solutions
Accurately weighing 23.75mg of rutin, placing in a 25mL measuring flask, adding an appropriate amount of methanol, placing on a water bath for slightly heating to dissolve, cooling, adding methanol to scale, and shaking up to obtain a standard stock solution. Precisely measuring 10mL, placing in a 50mL measuring flask, adding water to the scale, and shaking up to obtain a standard solution.
1.2 selection of measurement wavelength
Accurately sucking 1.0mL of rutin standard solution, placing in a 25mL volumetric flask, adding water to 6.0mL, adding 1.0mL of 5% sodium nitrite solution, shaking up, placing for 6min, adding 1.0mL of 10% aluminum nitrate solution, shaking up, placing for 6min, adding 10mL of sodium hydroxide test solution, adding water to scale, shaking up, and placing for 15 min; and simultaneously sucking 1.0mL of standard solution, putting the standard solution into a 25mL measuring flask, adding water to the scale, shaking uniformly, taking the standard solution as a blank control solution, and scanning an absorption curve in a 200-600 nm interval by adopting an ultraviolet-visible spectrophotometry. As a result, the solution was found to have a maximum absorption at 510nm, and 510nm was selected as the measurement wavelength.
1.3 sample determination
Accurately weighing 2.5g of fermented soybean milk, adding 150mL of 50% ethanol, weighing, performing ultrasonic treatment for 30min, complementing the lost weight, filtering, taking the subsequent filtrate, measuring the absorbance at 510nm by adopting an ultraviolet-visible spectrophotometry method, and measuring the sample for 3 times.
2. Determination of Total Alkaloids
2.1 preparation of Standard solutions
Accurately weighing 10.01mg of nuciferine, adding methanol to dissolve the nuciferine, and fixing the volume to a 25mL measuring flask to serve as a standard stock solution.
2.2 selection of measurement wavelength
Accurately sucking 1.0mL of standard solution, placing the standard solution in a separating funnel, volatilizing methanol, adding 5.0mL of citric acid-disodium hydrogen phosphate buffer solution (pH 4.5), adding 2.0mL of bromocresol green solution, shaking up, extracting by 10mL of trichloromethane, taking extract liquor, taking a follower reagent as a blank, and scanning an absorption curve in a 200-700 nm interval by adopting an ultraviolet-visible spectrophotometry. As a result, the absorption maximum at 415nm was found in the standard solution, and 415nm was selected as the measurement wavelength.
2.3 sample determination
Accurately weighing 25.0g of fermented soybean milk, placing in a conical flask with a plug, adding 120mL of methanol, weighing, heating and refluxing for 2.5h, cooling, complementing the lost weight, shaking uniformly, filtering, taking the subsequent filtrate, measuring the absorbance at 415nm by adopting an ultraviolet-visible spectrophotometry method, and measuring the sample for 3 times.
The contents of total flavonoids and alkaloids in the soymilk of examples 1 to 6 and comparative examples 1 to 3 of the present invention were measured according to the above-mentioned methods, and the results are shown in table 5.
TABLE 5 detection results of Total Flavonoids and alkaloids in Soybean milk
The results in Table 5 show that the content of total flavonoids in the fermented soybean milk in the inventive example is 5.0-8.0 mg/g, the content of alkaloids in the inventive example is 0.13-0.41 mg/g, and the content of total flavonoids and alkaloids in the inventive example is far higher than that in the comparative example. Therefore, according to the invention, the passion fruit is added during soybean milk fermentation, and lactobacillus curvatus is used as a fermenting agent for fermentation, so that the content of the total flavonoids and alkaloids which are used for reducing blood fat in the fermented soybean milk can be effectively increased.
The above description is only an example of the present application, and the protection scope of the present application is not limited by these specific examples, but is defined by the claims of the present application. Various modifications and changes may occur to those skilled in the art. Any modification, equivalent replacement, improvement, etc. made within the technical idea and principle of the present application should be included in the protection scope of the present application.
Claims (10)
1. A preparation method of fermented soybean milk without beany flavor is characterized by comprising the following steps:
(1) mixing passion fruit and soybean milk in a mass ratio of 1-10: 100 to obtain a fermentation base material;
(2) inoculating Lactobacillus curvatus in the fermentation base material for fermentation, wherein the inoculation amount of the Lactobacillus curvatus is 1.0 × 103～3.0×105cfu/mL, and obtaining the fermented soybean milk without beany flavor.
2. The method for preparing the beany flavor-free fermented soybean milk according to claim 1, wherein in the step (1), the mass ratio of the passion fruit to the soybean milk is 7-9: 100.
3. The method for preparing fermented soybean milk without beany flavor according to claim 1, wherein in the step (2), the inoculation amount of lactobacillus curvatus is 2.5 x 103～2.5×105cfu/mL。
4. The method for preparing the fermented soybean milk without the beany flavor according to claim 1, wherein in the step (2), the fermentation temperature is 35-40 ℃ and the fermentation time is 8-24 h.
5. The method for preparing the fermented soybean milk without the beany flavor according to claim 1, wherein in the step (2), the fermentation temperature is 37 ℃ and the fermentation time is 12-18 h.
6. The method for preparing fermented soybean milk without beany flavor according to claim 1, wherein in the step (2), the lactobacillus curvatus is lactobacillus curvatus BNCC 337289.
7. The method for preparing the beany flavor-free fermented soybean milk according to claim 1, wherein in the step (1), the passion fruit is passion fruit juice or passion fruit pulp with seeds removed;
the passion fruit juice is prepared by the following method: selecting fresh passion fruits, cleaning, draining, cutting, digging pulp, adding purified water with the weight 2-4 times that of the pulp with seeds, crushing, grinding, and filtering to remove seeds and residues to obtain the passion fruit.
8. The method for preparing fermented soybean milk without beany flavor according to any one of claims 1 to 7, wherein the step (1) further comprises: inactivating enzyme of the fresh soybean milk, and adding the fresh soybean milk into the syrup while the soybean milk is hot;
the temperature of enzyme deactivation is 85-95 ℃, the pressure is 0.20-0.4 Mpa, the time is 10-20 min, and the addition amount of the syrup is 5-10%;
the fresh soybean milk is prepared by the following method: mixing and pulping beans and hot water in a mass ratio of 1: 5-10 to obtain the bean milk.
9. The beany flavor-free fermented soybean milk prepared by the method according to any one of claims 1 to 8, wherein in the step (2), the content of total flavonoids in the soybean milk is 5.0 to 8.0mg/g, and the content of alkaloids in the soybean milk is 0.13 to 0.41 mg/g.
10. A soymilk powder with a mellow flavor, characterized in that it is obtained by spray-drying the beany flavor-free fermented soymilk of claim 9.
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