CN116138400A - Soybean yoghurt fermented by new soybean varieties and preparation method thereof - Google Patents
Soybean yoghurt fermented by new soybean varieties and preparation method thereof Download PDFInfo
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/50—Fermented pulses or legumes; Fermentation of pulses or legumes based on the addition of microorganisms
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/30—Removing undesirable substances, e.g. bitter substances
- A23L11/31—Removing undesirable substances, e.g. bitter substances by heating without chemical treatment, e.g. steam treatment, cooking
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/60—Drinks from legumes, e.g. lupine drinks
- A23L11/65—Soy drinks
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- 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
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Agronomy & Crop Science (AREA)
- Botany (AREA)
- Microbiology (AREA)
- Biotechnology (AREA)
- Mycology (AREA)
- Beans For Foods Or Fodder (AREA)
- Dairy Products (AREA)
Abstract
The invention belongs to the technical field of preparation of soybean fermented yoghourt, and particularly discloses a novel variety of soybean yoghourt and a preparation method thereof. The soybean yogurt is rich in nutrition and contains beneficial substances such as flavonoid substances, proteins, active probiotics and the like, and the soybean yogurt is prepared from the following raw materials: soybean milk, corn starch, skimmed milk powder, sucrose and glucose, wherein the starter is a composite microbial inoculum of streptococcus thermophilus, lactobacillus acidophilus, bifidobacterium longum and lactobacillus rhamnosus; the soybean variety is one or more of Chinese No. 9, chinese No. 10, chinese No. 16 and Chinese No. 17. The yogurt prepared from the new variety of soybeans has high protein content and low fat content, and contains rich flavonoid substances and active probiotics, so that the added value of the yogurt is improved, and the nutrition and health care effects are enhanced.
Description
Technical Field
The invention belongs to the technical field of soybean yoghourt preparation, and particularly discloses a soybean yoghourt fermented by a new soybean variety and a preparation method thereof.
Background
Currently, lactic acid fermented products sold in the market are mostly derived from animal proteins, but milk resources are limited, and cholesterol and saturated fatty acids are high in content, so that excessive drinking can cause cardiovascular diseases. The soybean has a protein content of about 40% and a fat of about 18%, and is the only high-protein and high-fat food in vegetable foods, which is comparable to animal foods. Compared with animal protein, soybean contains more unsaturated fatty acid and less cholesterol and VE, and scientists also find that isoflavone extracted from soybean has anticancer effect and better health care effects of resisting biological oxidation, preventing hyperlipidemia and the like.
The traditional soybean fermented products mainly comprise fermented soybeans, fermented bean curd and the like, and the soybean yoghourt products developed in recent years are prepared from soybean milk as a raw material, and organic acid and esters generated in the soybean milk fermentation process can enable the products to have good taste and flavor, and the nutritional value of the products is similar to that of yoghourt. At present, the fermentation process mainly adopts a yoghurt production strain, and generally adopts 2 lactic acid bacteria of lactobacillus bulgaricus and streptococcus thermophilus for fermentation. The common problem existing in the prior art of fermenting soybean milk products by using probiotics is that the number of the probiotics is small; when soybean milk is prepared from soybeans for pulp-residue separation, more nutrients such as protein are lost, and the health-care effect of the fermented soybean yoghourt is not obvious; the carried starter is limited in variety, fermentation environments are different in different varieties of soybeans, and the fermentation process can be influenced by the products of growth and metabolism under specific environments, so that the fermented yoghurt has a few defects such as tissue morphology, flavor, taste and the like, even has peculiar smell, and the large-scale popularization of the bean yoghurt in the market is restricted.
Disclosure of Invention
Aiming at the defects of the prior art, the invention provides the soybean yoghourt for fermenting new soybean varieties and the preparation method thereof.
The primary aim of the invention is to provide a new soybean yogurt, which contains flavonoid substances, fat, protein and active probiotics, and is prepared from the following raw materials: soybean milk, corn starch, skimmed milk powder, sucrose and glucose, wherein the ferment is Streptococcus thermophilus, lactobacillus acidophilus, bifidobacterium longum and Lactobacillus rhamnosus composite microbial inoculum; the soybean is one of Chinese No. 9, chinese No. 10, chinese No. 16 and Chinese No. 17.
The soybean variety used in the invention: the Chinese 9 is a new soybean variety bred by hybridization of Guizao 1 and Brazil 14 at agricultural college of south China agricultural university, and the No. 10 of 2011 passes the national crop variety approval, and the approval number is national inspection bean 2011019. The breed belongs to the average 99 days of the growth period. The plant type is converged and the pod bearing habit is limited. The plant height is 67.3 cm, the main stem is 14.1 sections, the effective branches are 4.4, the bottom pod height is 12.8 cm, the effective pod number of a single plant is 61.7, the grain number of a single plant is 123.2, the grain weight of a single plant is 18.3 g, and the grain weight of hundred grains is 15.5 g. Elliptic leaves, white flowers and palm fibers. The seed grains are oval, the seed coat is yellow and low in light, and the seed umbilicus is light brown. And (5) inoculating and identifying anti-mosaic virus No. 15 and No. 18 strains. Crude protein content 44.35% and crude fat content 18.08%. No. 9 of China has excellent properties such as high quality, high yield, stress resistance, wide adaptability and the like. The protein content is high, and the method is suitable for processing bean products and the like, and has good application prospect.
"No. 10 of China" is soybean variety obtained by breeding No. 1 of China/No. 1 of China, china's agricultural university, shandong Shengfeng seed industry, shandong, no. 1 of China, no. 7 of 2016 and 16 days are approved by eighth conference of third national crop variety approval Committee, and the approval number is national soybean trial 2016013. Is common summer soybean variety, the average growth period of tropical subtropical summer sowing is 98 days, and the period is 4 days later than that of control No. 9 China. The plant type is converged and the pod bearing habit is limited. The plant height is 59.5 cm, the main stem is 13.5 sections, the effective branches are 3.3, the bottom pod height is 15.4 cm, the effective pod number of a single plant is 50.0, the particle number of a single plant is 87.6, the particle weight of a single plant is 15.9 g, and the hundred particles are 18.8 g. Oval leaf, white flower, palm. The seeds are oval, the seed coats are yellow and low in light, and the umbilicus is pale yellow. Inoculating and identifying a strain 15 and a strain 18 of the mesogenic mosaic virus, wherein the crude protein content of the seeds is 43.17%, and the crude fat content of the seeds is 17.74%.
"No. 16 in China" is a soybean variety cultivated by agricultural college of agricultural university in south China, and belongs to common summer soybean varieties, and the approval number is Guangdong audit bean 20190001. Is a common summer soybean variety, is late-maturing, has a growth period of 103-107 days and is 10 days later than that of the control seed No. 9 China. White flowers, palm fibers, plant type convergence, limited pod habit, oval leaves. 67.0-77.9 cm in plant height, 13.4-16.4 main nodes, 4.2-5.5 branches, 82.3-82.8 effective pods per plant, 169.8-173.4 grains per plant and 12.4-15.2 g hundred grains. The intact pod rate is 95.6-96.1%, the insect erosion pod rate is 1.4-2.2%, the purple spot pod rate is 0.6-0.9%, and the brown spot pod rate is 0.5-1.1%. The seed coats are black and oval. Physical and chemical quality detection results: the content of crude protein (dry basis) is 38.58-39.18%, the content of crude fat (dry basis) is 19.52-20.28%, and the total content of egg fat (dry basis) is 58.10-59.46%. The artificial inoculation identification shows a sense of neutrality for both the soybean mosaic virus epidemic strains SC15 and SC 18.
"No. 17" is a soybean variety cultivated by agricultural college of agricultural university in south China, belonging to the common type of summer soybean, and the approval number Guangdong audit bean 20190002. Early maturing and a growth period of 93-95 days, which is 2 days later than the control seed of China No. 9, and 2018 autumn planting is 4 days earlier than the control seed of China No. 9. Purple flowers, palm fibers, plant types are converged, the pod habit is limited, and the leaves are elliptical. The plant height is 41.7-53.9 cm, the number of main stem nodes is 10.1-11.5, the number of branches is 3.9-4.0, the number of effective pods of a single plant is 33.6-46.4, the number of grains of a single plant is 68.1-85.8, and the hundred grains weight is 27.1-29.2 g. The intact pod rate is 96.2-96.6%, the insect erosion pod rate is 0.7-2.0%, the purple spot pod rate is 0.3-1.1%, and the brown spot pod rate is 0.5-0.8%. The seed coats are black and oval. Physical and chemical quality detection results: the content of crude protein (dry basis) is 43.30-43.55%, the content of crude fat (dry basis) is 18.98-20.87%, and the total content of egg fat (dry basis) is 62.53-64.17%. The artificial inoculation identification shows a sense of neutrality for the soybean mosaic virus epidemic strains SC15 and SC 18.
In the invention, streptococcus thermophilus, lactobacillus acidophilus and bifidobacterium longum have a mutually generated relationship, and the bifidobacterium longum not only can generate acetic acid in fermentation, but also can synthesize multiple vitamins such as vitamin B2, folic acid and the like, thereby supplying the requirements of lactobacillus acidophilus on nutrient substances in growth and promoting the growth and proliferation of the lactobacillus acidophilus; the lactobacillus acidophilus grows fast in the micro-oxygen-containing soybean milk matrix, can gradually reduce the oxidation-reduction potential in the soybean milk matrix, provides various decomposed and easily utilized substances, and promotes the growth of bifidobacterium longum; meanwhile, during mixed fermentation, facultative anaerobic streptococcus thermophilus grows and breeds firstly, so that oxygen contained in milk is consumed, an anaerobic environment is produced, the strict anaerobic probiotics bifidobacterium longum is subjected to proliferation fermentation to generate beneficial metabolites, the acidophilic streptococcus and lactobacillus acidophilus are mixed for fermentation to improve the acid production speed, the fermentation time is shortened, and a large amount of extracellular polysaccharide can be generated by the streptococcus thermophilus during the fermentation process, so that the texture and flavor of the fermented dairy product are improved, and the stability of the yogurt is improved; lactobacillus rhamnosus has acid resistance, and can improve the content of active probiotics in yoghurt.
Preferably, the soybean milk is 65% -85%, the corn starch is 0.60% -5.00%, the skim milk powder is 10% -25%, the sucrose is 0.50% -5.00% and the glucose is 0.20% -0.50%.
Preferably, the inoculation amount of the starter is 0.01-1.00 wt%, the amount of each strain in the starter is the same, and the bacterial content is 10 7 -10 8 cfu/mL。
The application also provides a preparation method of the soybean yoghurt of the new variety of soybean.
In order to achieve the above purpose, the present invention is realized by the following technical scheme:
a preparation method of soybean yoghurt of new variety of soybean comprises the following steps:
s1, preparing soybean milk from the new variety of soybeans, filtering, adding corn starch, skimmed milk powder, sucrose and glucose, mixing, homogenizing, and sterilizing under high pressure;
s2, adding a starter to ferment at a constant temperature after the mixture in the step S1 is cooled;
s3, refrigerating at a low temperature after fermentation is finished.
Preferably, the soybean to water ratio in the soy milk of step S1 is 1:5-1:8.
The proportion of the soybean water in the soybean milk influences the texture and the taste of the prepared yoghourt, and the proper soybean milk concentration ensures that the yoghourt is soft and fine in taste, and the soybean milk fermentation product with high concentration and high protein content is harder, is not soft and greasy enough, and has a softer and less texture.
Preferably, the autoclave temperature in step S1 is 90-110℃for 30-60 minutes.
The beany flavor of the soybean milk is mainly caused by the lipoxygenase of soybean after lactobacillus fermentation, the lipoxygenase is sensitive to temperature, the beany flavor is removed by sterilizing in the mode, the degradation products of the lipoxygenase are basically avoided at the temperature of more than 80 ℃, the beany flavor-free soybean milk can be obtained, and meanwhile, the solubility of the crude protein is not influenced by excessive denaturation caused by the overhigh temperature, so that the utilization rate of the raw material protein is improved.
Preferably, the pressure in the fermentation in the step S2 is 15-18MPa, the temperature is 28-35 ℃, and the fermentation time is 4-6 hours.
The mixed fermentation of multiple bacteria can effectively make up the flavor deficiency of the pure lactobacillus and enhance the palatability of the yogurt; meanwhile, a certain symbiotic relation exists between the composite microbial agents, so that the acid production capacity is enhanced, the fermentation time is shortened, and the prepared yoghurt has the nutrition and health care functions, and a higher number of probiotics is reserved. In addition, soybean is the most widely available source of soybean isoflavone, but soybean isoflavone is usually combined with sugar, so that the bioavailability is low, and the soybean isoflavone content can be increased by proper fermentation, and the absorption rate of the soybean isoflavone to the human body can be improved. The novel soybean is fermented by the composite microbial inoculum obtained by screening, so that the content of flavonoid substances in the soybean yoghourt is greatly improved.
Compared with the prior art, the invention has the beneficial effects that:
(1) The sour soybean milk prepared from the novel soybean varieties of Chinese 9, chinese 10, chinese 16 and Chinese 17 not only has high protein and low lipid content, but also contains flavonoid substances with higher content, thereby improving the added value and enhancing the nutrition and health care effects.
(2) The screened composite microbial inoculum is more suitable for fermentation of novel varieties of Chinese 9, chinese 10, chinese 16 and Chinese 17 soybeans for preparing the soybean yoghourt, and the prepared yoghourt keeps higher survival rate of probiotics and viable bacteria, and the fermented soybean dairy product has better texture and flavor.
Detailed Description
The technical solutions of the present invention will be clearly and completely described in conjunction with the embodiments of the present invention, and it is apparent that the described embodiments are only some embodiments of the present invention, but not all embodiments. All other embodiments, which can be made by those skilled in the art based on the embodiments of the invention without making any inventive effort, are intended to be within the scope of the invention.
The test methods used in the embodiment of the invention are all conventional methods unless specified otherwise; the materials, reagents and the like used, unless otherwise specified, are those commercially available.
Example 1
A new soybean variety "Huaxia No. 9" soybean yoghourt comprises the following raw materials in total of 100g: 76% of No. 9 soybean milk, 4.30% of corn starch, 13.80% of skim milk powder, 4.60% of sucrose, 0.30% of glucose, 1.00% of starter culture, the same amount of Streptococcus thermophilus, lactobacillus acidophilus, bifidobacterium longum and Lactobacillus rhamnosus and 10% of bacteria content 8 cfu/mL。
The bean yoghourt is prepared by the following method:
s1, the new variety soybean China No. 9 is mixed with water according to the proportion of beans to water of 1:6, preparing soybean milk, filtering, adding corn starch, skimmed milk powder, sucrose and glucose in the above amounts, mixing, homogenizing, and sterilizing at 110deg.C for 60 min;
s2, after the mixture in the step S1 is cooled to 28 ℃, adding the starter for constant-temperature fermentation, wherein the pressure in the fermentation is 15MPa, the temperature is 28 ℃, and the fermentation time is 5 hours;
s3, refrigerating the obtained milky soybean yoghourt for 24 hours at a low temperature of 4 ℃ after fermentation is finished, and obtaining the yoghourt.
Experimental example 2
A soybean yogurt of new soybean variety "China No. 10" comprises the following raw materials in total 100g: 76% of No. 10 soybean milk in China, 3.5% of corn starch, 16% of skim milk powder and sugarcaneThe sugar content is 3.4%, the glucose content is 0.3%, the inoculation amount of the starter is 0.8%, and the starter contains Streptococcus thermophilus, lactobacillus acidophilus, bifidobacterium longum and Lactobacillus rhamnosus with the same amount and bacterial content of 10 8 cfu/mL。
The bean yoghourt is prepared by the following method:
s1, the new variety soybean China No. 10 is prepared according to the proportion of beans to water of 1:7, preparing soybean milk, filtering, adding corn starch, skimmed milk powder, sucrose and glucose, mixing, homogenizing, and sterilizing at 110deg.C for 60 min;
s2, after the mixture in the step S1 is cooled to 28 ℃, adding the starter for constant-temperature fermentation, wherein the pressure in the fermentation is 15MPa, the temperature is 28 ℃, and the fermentation time is 5 hours;
and S3, refrigerating the obtained milky soybean yoghourt for 24 hours at the temperature of 4 ℃ after fermentation is finished, and obtaining the yoghourt.
Example 3
A soybean yogurt of new soybean variety "China No. 16" is prepared from the following raw materials in total 100g: 76% of No. 16 soybean milk in China, 4.30% of corn starch, 13.80% of skim milk powder, 4.60% of sucrose, 0.30% of glucose, 1.00% of starter culture, the same amount of streptococcus thermophilus, lactobacillus acidophilus, bifidobacterium longum and lactobacillus rhamnosus and 10% of bacteria content in the starter culture 7 cfu/mL。
The bean yoghourt is prepared by the following method:
s1, the new variety soybean China No. 16 is mixed with water according to the proportion of beans to water of 1:8 preparing soybean milk, filtering, adding corn starch, skimmed milk powder, sucrose and glucose, homogenizing, and sterilizing at 110deg.C for 60 min;
s2, after the mixture in the step S1 is cooled to 28 ℃, adding the starter for constant-temperature fermentation, wherein the pressure in the fermentation is 15MPa, the temperature is 28 ℃, and the fermentation time is 5 hours;
and S3, refrigerating the obtained milky soybean yoghourt for 24 hours at the temperature of 4 ℃ after fermentation is finished, and obtaining the yoghourt.
Example 4
A new soybean variety "Huaxia No. 17" soybean yoghourt comprises the following raw materials in total of 100g: the soybean milk of China No. 17 is 80%, the corn starch is 2.80%, the skim milk powder is 11.50%, the sucrose is 5.0%, the glucose is 0.20%, the inoculation amount of the starter is 0.5%, and the starter contains Streptococcus thermophilus, lactobacillus acidophilus, bifidobacterium longum and Lactobacillus rhamnosus with the same amount and 10% of bacteria 8 cfu/mL。
The bean yoghourt is prepared by the following method:
s1, the new variety soybean China No. 17 is mixed with water according to the proportion of beans to water of 1:5 preparing soybean milk, filtering, adding corn starch, skimmed milk powder, sucrose and glucose, homogenizing, and sterilizing at 110deg.C for 60 min;
s2, after the mixture in the step S1 is cooled to 28 ℃, adding the starter for constant-temperature fermentation, wherein the pressure in the fermentation is 15MPa, the temperature is 28 ℃, and the fermentation time is 5 hours;
and S3, refrigerating the obtained milky soybean yoghourt for 24 hours at the temperature of 4 ℃ after fermentation is finished, and obtaining the yoghourt.
Comparative example 1
A soybean yogurt of the new soybean variety "China No. 9" is different from example 1 in that the same amount of Lactobacillus delbrueckii is used as the starter in comparative example 1 instead of Bifidobacterium longum, and other raw materials and preparation conditions are unchanged and will not be repeated here.
Comparative example 2
A soybean yogurt of the new soybean variety "China No. 9" is different from example 1 in that lactobacillus casei is used in the same amount as lactobacillus rhamnosus in the starter, and other raw materials and preparation conditions are unchanged and are not repeated here.
Comparative example 3
A soybean yogurt of the new soybean variety "No. 9" is different from example 1 in that lactococcus lactis is added in the same amount as other strains under the condition that the total inoculation amount of the starter is unchanged, and other raw materials and preparation conditions are unchanged, and are not repeated here.
Comparative example 4
The soybean yogurt of the new soybean variety "China No. 9" is different from example 1 in that the starter is composed of lactobacillus acidophilus and bifidobacterium longum in equal amounts under the condition that the total inoculation amount of the starter is not changed, and other preparation conditions are not repeated here.
Control group
And (3) respectively adopting other varieties of soybeans to ferment to prepare the bean yoghourt: pacifying beans 33, shen Nongdou 34, iron beans 117, liaozhu beans 2 and Jiyu 653, and the preparation method is the same as that of the embodiment 1.
Experimental example 1
The invention compares the bean yoghourt prepared in the examples and the comparative examples, 20 evaluators complete sensory evaluation, the evaluation standard is shown as follows, the average value is taken after scoring and recorded, and the specific evaluation result is shown in table 1.
Yogurt sensory quality evaluation standard
| Index (I) | Scoring criteria | Full value |
| Color | The color is cyan and uniform | (30 minutes) |
| Tissue state | No whey is separated out, the gel state is good, and the structure is compact | (30 minutes) |
| Smell of | No beany flavor and bean flavor | (20 min) |
| Mouthfeel of the product | No granular feel | (20 min) |
TABLE 1
As can be seen from the results in Table 1, the soy yoghurt prepared in the examples of the present invention has excellent effects in terms of color, texture, taste and the like, and has high market acceptance. As is evident from comparative examples 1-4, the choice of starter is critical, and there may be a mutual and antagonistic effect between the bacteria, whereas the antagonistic effect in the mixed bacteria may be due to the products of the growth metabolism of lactic acid bacteria in a specific environment. For example, in comparative example 1, lactobacillus delbrueckii is used instead of Bifidobacterium longum, and there is antagonism between the mixed bacteria, lactobacillus delbrueckii can produce various antibacterial substances other than lactic acid, and may further include growth inhibitory factors such as hydrogen peroxide and bacteriocin, and when mixed fermentation is performed with Streptococcus thermophilus, the presence of these growth inhibitory factors interferes with the synergistic effect of the mixed bacteria, resulting in the occurrence of growth imbalance, and seriously affecting the fermentation effect.
In comparative example 2, lactobacillus casei is used for replacing lactobacillus rhamnosus, inhibition effect can also occur between mixed fermentation agents, so that the function bias of the mixed fermentation agents is caused, and the result proves that antagonistic bacteria are matched with the lactobacillus casei, so that the lactobacillus casei has a little defect from the aspects of tissue morphology, milk fragrance after fermentation and taste, even has peculiar smell, and the screened symbiotic bacteria are matched with the lactobacillus casei as an excellent fermentation agent, so that the obtained yoghurt has good flavor and taste.
The lactococcus lactis is added in the comparative example 3, probably because the lactococcus lactis can generate a polypeptide and protein antibacterial substance with biological activity through ribosome besides inhibiting the growth of other microorganisms, the antibacterial substance has good acid and thermal stability, has strong inhibition effect on gram positive and gram negative bacteria, and can bring adverse effects during mixed fermentation, so that the flavor texture and taste of the bean yoghourt are obviously reduced. In comparative example 4, only lactobacillus acidophilus and bifidobacterium longum were used as the starter, and the flavor and taste texture of the soy yoghurt of the present application could not be achieved.
Experimental example 2
The nutritional ingredients of the soy yoghurt prepared in example 1 and the control group were analyzed in the present invention, and the results are shown in table 2.
Wherein, the viable bacteria survival rate index is tested by referring to the total lactobacillus count method of GB 4789.35-2016 'food microbiology test lactobacillus test' to determine the number of corresponding viable bacteria;
and (3) measuring the content of flavonoid compounds: accurately weighing a certain amount of yoghourt, freeze-drying, putting into a beaker, adding a certain amount of 70% ethanol, stirring into paste by using a glass rod, putting into a 500mL beaker with a plug, cleaning the beaker and the glass rod by using 70% ethanol, pouring a washing solution into the beaker, adding 70% ethanol to 250mL, performing ultrasonic treatment for 20 minutes, filtering, sucking 10mL of filtrate by using a pipette, determining the absorbance value to 100mL by using 70% ethanol, and calculating the content of flavonoid compounds by using a labeling curve; the measurements were averaged three times and are shown in Table 2.
TABLE 2
As can be seen from the data in Table 2, compared with other soybean varieties, such as Fu Dou 33, shen Nongdou, tie Dou 117, liao Dou No. 2, jiyu 653, etc., the yogurt prepared by the fermentation of the present invention has higher viable bacteria survival rate after fermentation, and the content of flavonoids is the highest, and can realize high protein and low fat content.
The invention designs a technical scheme suitable for preparing bean yoghourt from new varieties of soybeans (No. 9, no. 10, no. 16 and No. 17), and the fermented soybean milk prepared from the new varieties of soybeans has high protein and low lipid content and contains higher flavonoid substances and viable bacteria amount through screening fermentation varieties of base materials, fermenting agents, fermentation conditions and the like, so that the added value of the fermented soybean milk is improved, and the nutrition and health care effects are enhanced.
The above examples of the present invention are only for clearly illustrating the technical solution of the present invention, and are not limited to the specific embodiments of the present invention. Any modification, equivalent replacement, improvement, etc. that comes within the spirit and principle of the claims of the present invention should be included in the protection scope of the claims of the present invention.
Claims (8)
1. The soybean yogurt is characterized by being prepared from the following raw materials: soybean milk, corn starch, skimmed milk powder, sucrose and glucose, wherein the starter is a composite microbial inoculum of streptococcus thermophilus, lactobacillus acidophilus, bifidobacterium longum and lactobacillus rhamnosus; the soybean is one or more of Chinese No. 9, chinese No. 10, chinese No. 16 and Chinese No. 17.
2. The soy yoghurt of claim 1, wherein the soy milk is 65% -85%, the corn starch is 0.60% -5.00%, the skim milk powder is 10% -25%, the sucrose is 0.50% -5.00% and the glucose is 0.20% -0.50%.
3. The soybean yogurt fermented by a new variety of soybean according to claim 1, wherein the inoculation amount of the starter is 0.01-1.00 wt%, the amount of each strain in the starter is the same, and the bacterial content is 10 7 ～10 8 cfu/mL。
4. A process for the preparation of a soy yoghurt as claimed in any one of claims 1 to 3 comprising the steps of:
s1, grinding and filtering the soybean milk of the variety to prepare soybean milk, then adding corn starch, skimmed milk powder, sucrose and glucose, mixing and homogenizing, and performing high-pressure sterilization;
s2, adding a starter to ferment at a constant temperature after the mixture in the step S1 is cooled;
s3, refrigerating at a low temperature after fermentation is finished.
5. The method for preparing soy yogurt according to claim 4, wherein the soy milk in step S1 has a soy to water ratio of 1:5-1:8.
6. the method for preparing soy yoghurt as claimed in claim 4, wherein the autoclaving temperature in step S1 is 90-110 ℃ for 30-60 minutes.
7. The method for preparing soy yoghurt as claimed in claim 4, wherein the fermentation in step S2 is carried out at a pressure of 15-18MPa and a temperature of 28-35 ℃ for 4-6 hours.
8. The application of the soybean variety in preparing the soybean yoghourt capable of improving the survival rate of the soybean yoghourt fermentation viable bacteria and the content of flavonoid substances and simultaneously promoting the soybean yoghourt with high protein content and low fat content is characterized in that the soybean variety is one or more of China No. 9, china No. 10, china No. 16 and China No. 17.
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