CN111616227A - Sour pulp bean curd rich in aglycone type isoflavone and preparation method thereof - Google Patents
Sour pulp bean curd rich in aglycone type isoflavone and preparation method thereof Download PDFInfo
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- CN111616227A CN111616227A CN202010237057.9A CN202010237057A CN111616227A CN 111616227 A CN111616227 A CN 111616227A CN 202010237057 A CN202010237057 A CN 202010237057A CN 111616227 A CN111616227 A CN 111616227A
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- CJWQYWQDLBZGPD-UHFFFAOYSA-N isoflavone Natural products C1=C(OC)C(OC)=CC(OC)=C1C1=COC2=C(C=CC(C)(C)O3)C3=C(OC)C=C2C1=O CJWQYWQDLBZGPD-UHFFFAOYSA-N 0.000 title claims abstract description 65
- 235000008696 isoflavones Nutrition 0.000 title claims abstract description 65
- TWCMVXMQHSVIOJ-UHFFFAOYSA-N Aglycone of yadanzioside D Natural products COC(=O)C12OCC34C(CC5C(=CC(O)C(O)C5(C)C3C(O)C1O)C)OC(=O)C(OC(=O)C)C24 TWCMVXMQHSVIOJ-UHFFFAOYSA-N 0.000 title claims abstract description 40
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Images
Classifications
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- 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
- A23C20/00—Cheese substitutes
- A23C20/02—Cheese substitutes containing neither milk components, nor caseinate, nor lactose, as sources of fats, proteins or carbohydrates
- A23C20/025—Cheese substitutes containing neither milk components, nor caseinate, nor lactose, as sources of fats, proteins or carbohydrates mainly containing proteins from pulses or oilseeds
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
- C12N1/00—Microorganisms, e.g. protozoa; Compositions thereof; Processes of propagating, maintaining or preserving microorganisms or compositions thereof; Processes of preparing or isolating a composition containing a microorganism; Culture media therefor
- C12N1/20—Bacteria; Culture media therefor
-
- 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
- A23V2400/11—Lactobacillus
- A23V2400/147—Helveticus
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- 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
- A23V2400/165—Paracasei
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- 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
- A23V2400/169—Plantarum
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- 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
- A23V2400/175—Rhamnosus
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- 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
- A23V2400/231—Lactis
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- 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
- A23V2400/41—Pediococcus
- A23V2400/413—Acidilactici
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Abstract
The invention relates to the technical field of food processing, in particular to sour pulp bean curd rich in aglycone isoflavone and a preparation method thereof, and the preparation method of the sour pulp bean curd rich in aglycone isoflavone comprises the following steps: preparing the wintercherry coagulant: inoculating lactobacillus casei and/or lactobacillus into yellow serofluid for fermentation to obtain a sour serofluid coagulant; preparing the sour pulp bean curd: the invention utilizes lactobacillus casei to ferment yellow serofluid, the glucoside type isoflavone in the yellow serofluid is converted into the aglycone type isoflavone to the maximum extent, the acid pulp coagulant rich in the high-activity aglycone type isoflavone is obtained, and the acid pulp coagulant is used for producing and processing the acid pulp bean curd, so that the acid pulp bean curd rich in the aglycone type isoflavone can be prepared, and the nutritive value of the bean curd is improved.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to sour pulp bean curd rich in aglycone isoflavone and a preparation method thereof.
Background
The bean curd plays an important role in daily diet of people due to the specific nutritive value and health care function of the bean curd. The common bean curd coagulator includes gypsum, bittern, Gluconolactone (GDL), etc. In recent years, yellow serofluid produced in the conventional bean curd pressing process has been successfully used for producing sour pulp bean curd after being fermented by lactic acid bacteria. The bean curd has the characteristics of good water retention, fine texture, strong bean flavor, no peculiar smell and low salt content. However, the production method of the sour pulp bean curd by the natural fermentation method is relatively extensive, the microbial flora is complex, the fermentation end point of the sour pulp is mostly determined by artificial experience, and the factors can cause unstable quality of the sour pulp bean curd, so that the method cannot be suitable for industrial production and has potential safety hazards. The lactobacillus is adopted to control fermentation to produce the sour pulp bean curd, scientific evaluation standards and quantitative indexes are made, and the standardized and industrialized production of the sour pulp bean curd is facilitated.
The lactobacillus is taken as the human intestinal probiotics, has high edible safety and has various probiotic functions of maintaining the micro-ecological balance of intestinal flora, regulating immunity and the like. Through lactobacillus fermentation, the polysaccharide in the yellow serofluid is decomposed into glucose and further converted into organic acids such as lactic acid, and the acidity value of the yellow serofluid is reduced to meet the requirements of bean curd gel. Meanwhile, during the fermentation process, beta-glucosidase in the lactic acid bacteria can convert glucoside type isoflavone into high-activity aglycone type isoflavone. The membrane permeability of the aglycon isoflavone is strong, the aglycon isoflavone is easy to permeate intestinal mucosa cells, and is easier to be absorbed by human bodies compared with the aglycon isoflavone, so that the bioavailability of the soybean isoflavone is greatly improved. Compared with the traditional bean curd, the bean curd prepared by fermenting the sour milk with the lactic acid bacteria has sweet taste, fine texture and high nutritional value. Therefore, the sour pulp bean curd is a nutritional health food which is very beneficial to human bodies, and also provides new functions for the original traditional bean food, thereby meeting the desire of people to become healthy and health food.
Disclosure of Invention
The invention aims to avoid the defects in the prior art and provide a preparation method of sour slurry bean curd rich in aglycone isoflavone, the sour slurry coagulant rich in high-activity aglycone isoflavone can be obtained by the preparation method, and the sour slurry bean curd is used for producing and processing the sour slurry bean curd, so that the sour slurry bean curd rich in aglycone isoflavone can be prepared, the nutritive value of the bean curd is improved, the production and use standards of yellow slurry water can be standardized, the process operation is simple, the quality stability is good, and theoretical support and technical support can be provided for industrial, standardized and large-scale production of the sour slurry bean curd.
The purpose of the invention is realized by the following technical scheme:
provides a method for preparing sour pulp bean curd rich in aglycone isoflavone, which comprises the following steps:
preparing the wintercherry coagulant: inoculating lactobacillus casei and/or lactobacillus into yellow serofluid for fermentation to obtain a sour serofluid coagulant for later use;
preparing the sour pulp bean curd: and adding the sour pulp coagulant obtained in the step of preparing the sour pulp bean curd into the soybean milk to obtain the sour pulp bean curd.
Further, in the step of preparing the acid pulp coagulant: the strain of Lactobacillus casei is SCB503 which is named as Lactobacillus casei in classification, the Latin name is Lactobacillus casei, the preservation number is CGMCC No.19421, the strain is preserved in China general microbiological culture Collection center with the addresses as follows: xilu No.1 Hospital No. 3, Beijing, Chaoyang, and the preservation date is 21.01.2020.
Further, in the step of preparing the acid pulp coagulant: the lactic acid bacteria include: lactobacillus plantarum, lactobacillus helveticus, lactobacillus paracasei, lactobacillus rhamnosus, lactococcus lactis, pediococcus acidilactici and lactobacillus thermophilus.
Further, the step of preparing the acid pulp coagulant comprises the following substeps:
a, preparing a fermentation medium: taking yellow serofluid, adding 2-8% of cane sugar and 2-10% of whey powder by mass percent to prepare a fermentation medium for later use;
b, sterilization treatment: sterilizing the fermentation culture medium prepared in the step a at the temperature of 60-80 ℃ for 15-20min for later use;
c, inoculation: cooling the fermentation medium subjected to sterilization treatment in the step b to 30-35 ℃, and inoculating lactobacillus casei and/or lactobacillus according to the inoculation amount of 2-5% for later use;
d, fermentation culture: and c, placing the fermentation culture medium inoculated in the step c at the temperature of 35-50 ℃ for fermentation culture for 45-60 hours to obtain the physalis alkekengi coagulant.
Further, in the step c, the lactobacillus casei and/or the lactobacillus are inoculated in the form of bacterial suspension.
Further, the preparation method of the bacterial suspension of the lactobacillus casei and/or the lactic acid bacteria comprises the following steps: dissolving Lactobacillus casei and/or lactobacillus glycerine tube preserved at-20 deg.C, inoculating into sterilized MRS liquid culture medium under aseptic operation, culturing at 37 deg.C for 16-20 hr, and passaging for 2 times to obtain Lactobacillus casei and/or lactobacillus suspension.
Further, in the step c, the lactobacillus is lactobacillus plantarum and lactobacillus helveticus, and the volume ratio of the lactobacillus casei to the lactobacillus helveticus is 2:1: 1.
Further, the step of preparing the tart pulp bean curd comprises the following substeps:
a, soybean pretreatment: cleaning soybean, soaking for 10-16h, and keeping;
b, preparing soybean milk: mixing the dried beans: grinding, filtering and boiling water in a ratio of 1:6-1:9 to obtain cooked soybean milk for later use;
c, brain stimulation: adding the sour milk coagulant into the cooked soybean milk prepared in the step b according to the proportion of 5-10% (v/v) to form tofu pudding for later use;
d, finished product: and c, adding the tofu pudding prepared in the step c into a tofu mould paved with gauze, flatly covering, pressurizing, standing and forming to obtain the sour pulp tofu.
The invention also provides sour pulp bean curd rich in the aglycone isoflavone, which is prepared by the preparation method of the sour pulp bean curd rich in the aglycone isoflavone.
Compared with the prior art, the invention has the following beneficial effects: the lactobacillus casei and/or lactobacillus are added into the yellow serofluid, under the fermentation action, the lactobacillus casei and/or lactobacillus can generate a large amount of beta-glucosidase, can hydrolyze the glycoside structure of soybean isoflavone in the yellow serofluid, and is converted into a aglycone form with higher biological activity, thereby improving the biological effectiveness of the soybean isoflavone, simultaneously keeping the high-content aglycon isoflavone along with the addition of the acid pulp coagulant into the bean curd preparation process again, finally obtaining the acid pulp bean curd rich in the aglycon isoflavone, not only greatly improving the nutritional value of the bean curd, having light and sweet taste and aromatic bean flavor, but also standardizes the manufacture and use standards of the yellow serofluid, has simple process operation and good quality stability, can provide theoretical support and technical support for the industrialized, standardized and large-scale production of the sour pulp bean curd.
Drawings
The invention is further illustrated by means of the attached drawings, but the embodiments in the drawings do not constitute any limitation to the invention, and for a person skilled in the art, other drawings can be derived on the basis of the following drawings without inventive effort.
FIG. 1 is a process flow diagram of a preparation method of sour pulp bean curd of the present invention.
FIG. 2 is a graph showing the results of the experiment in the present invention.
Detailed Description
The invention is further described with reference to the following examples.
Provides a method for preparing sour pulp bean curd rich in aglycone isoflavone, which comprises the following steps:
preparing the wintercherry coagulant: inoculating lactobacillus casei and/or lactobacillus into yellow serofluid for fermentation to obtain a sour serofluid coagulant for later use;
preparing the sour pulp bean curd: and adding the sour pulp coagulant obtained in the step of preparing the sour pulp bean curd into the soybean milk to obtain the sour pulp bean curd.
Due to the addition of the lactobacillus casei and/or the lactobacillus in the yellow serofluid, under the fermentation action, the lactobacillus casei and/or the lactobacillus can generate a large amount of beta-glucosidase, can hydrolyze the glycoside structure of the soybean isoflavone in the yellow serofluid, and can be converted into a aglycone form with higher biological activity, so that the biological effectiveness of the soybean isoflavone is improved, and the sour serofluid coagulant is ensured to be rich in aglycone isoflavone. And the high-content aglycone isoflavone is retained along with the addition of the acid pulp coagulant into the bean curd making process, and finally the acid pulp bean curd rich in aglycone isoflavone is obtained.
In a preferred embodiment, in the step of preparing the acid syrup coagulant: the strain of Lactobacillus casei is SCB503, which is classified and named as Lactobacillus casei, the Latin name is Lactobacillus casei, the preservation number is CGMCC No.19421, which is preserved in China general microbiological culture Collection center with the address as follows: beijing, Chaoyang district, Beichen Lu No.1 Hospital No. 3, with a preservation date of 2020, 01 month and 21 days; the lactobacillus casei has the highest transformation efficiency and can efficiently transform the soybean isoflavone.
In a preferred embodiment, in the step of preparing the acid syrup coagulant: the lactic acid bacteria include: one or more of lactobacillus plantarum, lactobacillus helveticus, lactobacillus paracasei, lactobacillus rhamnosus, lactococcus lactis, pediococcus acidilactici and lactobacillus thermophilus; the lactobacillus can effectively cooperate with lactobacillus casei to efficiently convert the soybean isoflavone.
In a preferred embodiment, the step of preparing the wintercherry coagulants includes the substeps of:
a, preparing a fermentation medium: taking yellow serofluid, adding 2-8% of cane sugar and 2-10% of whey powder by mass percent to prepare a fermentation medium for later use;
b, sterilization treatment: sterilizing the fermentation culture medium prepared in the step a at the temperature of 60-80 ℃ for 15-20min for later use;
c, inoculation: cooling the fermentation medium subjected to sterilization treatment in the step b to 30-35 ℃, and inoculating lactobacillus casei and/or lactobacillus according to the inoculation amount of 2-5% for later use;
d, fermentation culture: and c, placing the fermentation culture medium inoculated in the step c at the temperature of 35-50 ℃ for fermentation culture for 45-60 hours to obtain the physalis alkekengi coagulant.
The substep of preparing the acid pulp coagulant can prepare the acid pulp coagulant better, more conveniently and quickly.
In a preferred embodiment, in said step c, the lactobacillus casei and/or the lactic acid bacteria are inoculated in the form of a bacterial suspension.
In a preferred embodiment, the preparation method of the bacterial suspension of lactobacillus casei and/or lactobacillus comprises the following steps: dissolving Lactobacillus casei and/or lactobacillus glycerine tube preserved at-20 deg.C, inoculating into sterilized MRS liquid culture medium under aseptic operation, culturing at 37 deg.C for 16-20 hr, and passaging for 2 times to obtain Lactobacillus casei and/or lactobacillus suspension.
In a preferred embodiment, in the step c, the lactobacillus is lactobacillus plantarum and lactobacillus helveticus, and the volume ratio of the lactobacillus casei to the lactobacillus helveticus is 2:1: 1.
In a preferred embodiment, the step of preparing the tart pulp bean curd comprises the following substeps:
a, soybean pretreatment: cleaning soybean, soaking for 10-16h, and keeping;
b, preparing soybean milk: mixing the dried beans: grinding, filtering and boiling water in a ratio of 1:6-1:9 to obtain cooked soybean milk for later use;
c, brain stimulation: adding the sour milk coagulant into the cooked soybean milk prepared in the step b according to the proportion of 5-10% (v/v) to form tofu pudding for later use;
d, finished product: and c, adding the tofu pudding prepared in the step c into a tofu mould paved with gauze, flatly covering, pressurizing, standing and forming to obtain the sour pulp tofu.
The invention also provides sour pulp bean curd rich in the aglycone isoflavone, which is prepared by the preparation method of the sour pulp bean curd rich in the aglycone isoflavone. The sour pulp coagulant is applied to the production of the sour pulp bean curd, high-content aglycon-type isoflavone is retained along with the fact that the sour pulp coagulant is added into the bean curd production process again, and the sour pulp bean curd rich in aglycon-type isoflavone is obtained finally.
The invention is further described with reference to specific examples.
Example 1: a method for preparing sour pulp bean curd rich in aglycone isoflavone comprises the following steps:
(1) preparing a fermentation medium: weighing 20g of sucrose and 40g of whey powder, adding 1000mL of yellow serofluid, and uniformly mixing to prepare a fermentation culture medium;
(2) and (3) sterilization treatment: sterilizing the fermentation culture medium in 70 deg.C water bath for 20 min;
(3) inoculation: cooling the sterilized fermentation medium to 35 ℃, and inoculating lactobacillus casei suspension with the inoculation amount of 3%;
(4) fermentation culture: fermenting the inoculated fermentation culture medium at 37 deg.C for 48h to obtain physalis alkekengi coagulant, with pH of 3.58 and aglycon isoflavone content of 64.42 μ g/mL;
(5) soaking soybeans: cleaning soybeans, removing impurities, soaking the soybeans in clear water with the weight 3 times of the dry weight of the soybeans for 13 hours at room temperature, and cleaning for later use;
(6) grinding: draining water from the soybeans soaked in the step (5), mixing the soybeans with fresh water, and grinding the mixture into pulp, wherein the dry weight of the soybeans is as follows: grinding the soybean milk with water in a ratio of 1:7, and removing residues of the ground soybean milk by using double-layer nylon gauze for later use;
(7) boiling the soybean milk: putting the raw soybean milk obtained in the step (6) into a pot, and continuously boiling for 5min for later use;
(8) and (3) brain lighting: adding 58mL of the sour milk coagulant prepared in the step (4) into the soybean milk in a milk flushing mode, and preserving heat in a heat preservation barrel at 82 ℃ for 20 min;
(9) and (3) finished product: pouring the tofu pudding prepared in the step (8) into a mold paved with tofu cloth, wrapping gauze, flattening, pressurizing, keeping a certain pressure, pressing for 30min, and molding to obtain sour pulp tofu rich in aglycone isoflavone, wherein the content of aglycone isoflavone is 428.21 μ g/g by HPLC.
Example 2: a method for preparing sour pulp bean curd rich in aglycone isoflavone comprises the following steps:
(1) preparing a fermentation medium: weighing 20g of sucrose and 20g of whey powder, adding 1000mL of yellow serofluid, and uniformly mixing to prepare a fermentation culture medium;
(2) and (3) sterilization treatment: sterilizing the fermentation culture medium in 70 deg.C water bath for 20 min;
(3) inoculation: cooling the sterilized fermentation medium to 35 ℃, inoculating lactobacillus casei and lactobacillus paracasei suspension, wherein the inoculation amount is 3%;
(4) fermentation culture: fermenting the inoculated fermentation culture medium at 37 deg.C for 60 hr to obtain physalis alkekengi coagulant, with pH of 3.55 and aglycon isoflavone content of 68.54 μ g/mL.
(5) Soaking soybeans: cleaning soybeans, removing impurities, soaking the soybeans in clear water with the weight 3 times of the dry weight of the soybeans for 13 hours at room temperature, and cleaning for later use;
(6) grinding: draining water from the soybeans soaked in the step (5), mixing the soybeans with fresh water, and grinding the mixture into pulp, wherein the dry weight of the soybeans is as follows: grinding the soybean milk with water in a ratio of 1:7, and removing residues of the ground soybean milk by using double-layer nylon gauze for later use;
(7) boiling the soybean milk: putting the raw soybean milk obtained in the step (6) into a pot, and continuously boiling for 5min for later use;
(8) and (3) brain lighting: adding 58mL of the sour milk coagulant prepared in the step (4) into the soybean milk in a milk flushing mode, and preserving heat in a heat preservation barrel at 82 ℃ for 20 min;
(9) and (3) finished product: pouring the tofu pudding prepared in the step (8) into a mold paved with tofu cloth, wrapping gauze, flattening, pressurizing, keeping a certain pressure, pressing for 30min, and molding to obtain sour pulp tofu rich in aglycone isoflavone, wherein the content of aglycone isoflavone is 453.83 μ g/g by HPLC.
Example 3: a method for preparing sour pulp bean curd rich in aglycone isoflavone comprises the following steps:
(1) weighing 42g of sucrose and 58g of whey powder, adding 1000mL of yellow serofluid, and uniformly mixing to obtain a fermentation culture medium;
(2) sterilizing the fermentation culture medium in 70 deg.C water bath for 20 min;
(3) cooling the sterilized fermentation medium to 35 ℃, and then inoculating lactobacillus casei, lactobacillus plantarum and lactobacillus helveticus bacterial suspension, wherein the volume ratio is 2:1:1, and the inoculation amount is 4%;
(4) fermenting the inoculated fermentation culture medium at 45 deg.C for 48h to obtain the acid pulp coagulant, wherein the pH value is 3.40, and the content of aglycone isoflavone is 86.12 μ g/mL.
(5) Soaking soybeans: cleaning soybeans, removing impurities, soaking the soybeans in clear water with the weight 3 times of the dry weight of the soybeans for 13 hours at room temperature, and cleaning for later use;
(6) grinding: draining water from the soybeans soaked in the step (5), mixing the soybeans with fresh water, and grinding the mixture into pulp, wherein the dry weight of the soybeans is as follows: grinding the soybean milk with water in a ratio of 1:7, and removing residues of the ground soybean milk by using double-layer nylon gauze for later use;
(7) boiling the soybean milk: putting the raw soybean milk obtained in the step (6) into a pot, and continuously boiling for 5min for later use;
(8) and (3) brain lighting: adding 58mL of the sour milk coagulant prepared in the step (4) into the soybean milk in a milk flushing mode, and preserving heat in a heat preservation barrel at 82 ℃ for 20 min;
(9) and (3) finished product: pouring the tofu pudding prepared in the step (8) into a mold paved with tofu cloth, wrapping gauze, flattening, pressurizing, keeping a certain pressure, pressing for 30min, and molding to obtain sour pulp tofu rich in aglycone isoflavone, wherein the content of aglycone isoflavone is 474.47 μ g/g by HPLC.
Comparative example 1: a preparation method of vinegar-water tofu comprises the following steps:
(1) soaking soybeans: cleaning soybean, removing impurities, soaking soybean in clear water 3 times of the dry weight of soybean at room temperature for 10-16h, and cleaning;
(2) grinding: based on the dry weight of the soybeans: grinding the mixture into thick liquid according to the proportion of 1:7, and removing slag by using double-layer nylon gauze for later use;
(3) boiling the soybean milk: continuously boiling the raw soybean milk for 5 min;
(4) and (3) brain lighting: adding 58mL of vinegar water solution in a pulp washing mode, and standing for 20 min;
(5) and (3) finished product: pouring the obtained bean curd jelly into a mold with bean curd cloth, wrapping with gauze, spreading, pressurizing, keeping the pressure for 30min, and molding to obtain vinegar-water bean curd, wherein the content of aglycone isoflavone is 268.76 μ g/g by HPLC.
Examples of the experiments
Subject: example 4 the resulting sour pulp tofu, the vinegar-boiled tofu produced in comparative example 1, and commercially available tofu.
The experimental method comprises the following steps: the aglycone-type isoflavone content in the bean curd was measured by HPLC analysis.
The experimental process comprises the following steps: weighing 1g of sample, placing the sample in a 10mL volumetric flask, adding 80% methanol to approach to 10mL, shaking up, carrying out ultrasonic treatment for 20min, and accurately metering the volume to 10 mL. Then, the mixture was centrifuged at 4000r/min for 20min, and the supernatant was aspirated through a 0.22 μm organic filter and directly injected into a sample bottle (1-1.5mL), followed by HPLC analysis.
The experimental results are as follows: the results of the detection are shown in FIG. 2 below.
The experimental results are as follows: as can be seen from the figure, the content of aglycone isoflavone in the sour pulp bean curd is obviously higher than that of vinegar bean curd and commercially available bean curd, which shows that the sour pulp rich in aglycone isoflavone is prepared by fermenting yellow pulp water with lactic acid bacteria, and the sour pulp is used as a bean curd coagulant to prepare the bean curd, and the aglycone isoflavone with high content in the sour pulp is retained in the bean curd in the process, so that the content of aglycone isoflavone in the bean curd is greatly increased, and the bean curd is endowed with higher nutritional value.
Finally, it should be noted that the above embodiments are only used for illustrating the technical solutions of the present invention, and not for limiting the protection scope of the present invention, although the present invention is described in detail with reference to the preferred embodiments, it should be understood by those skilled in the art that modifications or equivalent substitutions can be made on the technical solutions of the present invention without departing from the spirit and scope of the technical solutions of the present invention.
Claims (9)
1. A preparation method of sour pulp bean curd rich in aglycone isoflavone is characterized by comprising the following steps: the method comprises the following steps:
preparing the wintercherry coagulant: inoculating lactobacillus casei and/or lactobacillus into yellow serofluid for fermentation to obtain a sour serofluid coagulant for later use;
preparing the sour pulp bean curd: and adding the sour pulp coagulant obtained in the step of preparing the sour pulp bean curd into the soybean milk to obtain the sour pulp bean curd.
2. The method for preparing sour pulp bean curd rich in isoflavone according to claim 1, wherein the method comprises the following steps: the preparation of the wintercherry coagulant comprises the following steps: the strain of the Lactobacillus casei is SCB503 which is classified and named as Lactobacillus casei with the preservation number of CGMCC No.19421 and is preserved in China general microbiological culture Collection center of China Committee for culture Collection of microorganisms.
3. The method for preparing sour pulp bean curd rich in isoflavone according to claim 1, wherein the method comprises the following steps: the preparation of the wintercherry coagulant comprises the following steps: the lactic acid bacteria include: lactobacillus plantarum, lactobacillus helveticus, lactobacillus paracasei, lactobacillus rhamnosus, lactococcus lactis, pediococcus acidilactici and lactobacillus thermophilus.
4. The method for preparing sour pulp bean curd rich in isoflavone according to claim 1, wherein the method comprises the following steps: the step of preparing the acid pulp coagulant comprises the following substeps:
a, preparing a fermentation medium: taking yellow serofluid, adding 2-8% of cane sugar and 2-10% of whey powder by mass percent to prepare a fermentation medium for later use;
b, sterilization treatment: sterilizing the fermentation culture medium prepared in the step a at the temperature of 60-80 ℃ for 15-20min for later use;
c, inoculation: cooling the fermentation medium subjected to sterilization treatment in the step b to 30-35 ℃, and inoculating lactobacillus casei and/or lactobacillus according to the inoculation amount of 2-5% for later use;
d, fermentation culture: and c, placing the fermentation culture medium inoculated in the step c at the temperature of 35-50 ℃ for fermentation culture for 45-60 hours to obtain the physalis alkekengi coagulant.
5. The method for preparing sour milk tofu rich in isoflavone according to claim 4, wherein in step c, Lactobacillus casei and/or Lactobacillus is inoculated in the form of bacterial suspension.
6. The method for preparing sour pulp bean curd rich in isoflavone according to claim 5, wherein the method comprises the following steps: the preparation method of the lactobacillus casei and/or lactobacillus suspension comprises the following steps: dissolving Lactobacillus casei and/or lactobacillus glycerine tube preserved at-20 deg.C, inoculating into sterilized MRS liquid culture medium under aseptic operation, culturing at 37 deg.C for 16-20 hr, and passaging for 2 times to obtain Lactobacillus casei and/or lactobacillus suspension.
7. The method for preparing sour pulp bean curd rich in isoflavone according to claim 4, wherein the method comprises the following steps: in the step c, the lactobacillus is lactobacillus plantarum and lactobacillus helveticus, and the volume ratio of the lactobacillus casei to the lactobacillus plantarum to the lactobacillus helveticus is 2:1: 1.
8. The method for preparing sour pulp bean curd rich in isoflavone according to claim 1, wherein the method comprises the following steps: the step of preparing the sour pulp bean curd comprises the following substeps:
a, soybean pretreatment: cleaning soybean, soaking for 10-16h, and keeping;
b, preparing soybean milk: mixing the dried beans: grinding, filtering and boiling water in a ratio of 1:6-1:9 to obtain cooked soybean milk for later use;
c, brain stimulation: adding the sour milk coagulant into the cooked soybean milk prepared in the step b according to the proportion of 5-10% (v/v) to form tofu pudding for later use;
d, finished product: and c, adding the tofu pudding prepared in the step c into a tofu mould paved with gauze, flatly covering, pressurizing, standing and forming to obtain the sour pulp tofu.
9. A sour pulp bean curd rich in aglycone isoflavone is characterized in that: the preparation method of sour slurry bean curd rich in isoflavone according to any one of claims 1 to 8.
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Application publication date: 20200904 |