WO2018103118A1

WO2018103118A1 - Fermented soybean whey beverage and preparation method thereof

Info

Publication number: WO2018103118A1
Application number: PCT/CN2016/109536
Authority: WO
Inventors: 何鑫平; 梁岩; 于配配
Original assignee: 深圳先进技术研究院
Priority date: 2016-12-07
Filing date: 2016-12-12
Publication date: 2018-06-14
Also published as: CN106509140A

Abstract

A fermented soybean whey beverage and a preparation method thereof, the preparation method of the fermented soybean whey beverage adopts an immobilized lactic acid bacteria gel for fermentation, which can effectively utilize by-products of the soybean industry while maintain catalytic activity of lactic acid bacteria in the fermentation broth, and recycle and use the immobilized lactic acid bacteria after continuous fermentation reactions. The process is simple and the cost is low. The fermented soybean whey beverage has low sucrose content, and high soybean oligosaccharides active components such as stachyose, raffinose and the like, thereby effectively promoting human intestinal bifidobacterial proliferation, increasing beneficial bacteria, inhibiting harmful bacteria, lubricating bowel and promoting defecation, removing toxins and improving human intestinal immune functions.

Description

Fermented soybean whey beverage and preparation method thereof

The present application claims priority to Chinese Patent Application No. 2016-11178628, entitled "A Fermented Soy Whey Beverage and Its Preparation Method", which is filed on Dec. 7, 2016, the entire contents of which are incorporated by reference. In this application.

Technical field

The invention relates to the technical field of food processing methods, in particular to a fermented soybean whey beverage and a preparation method thereof.

Background technique

Soy whey is a by-product of soy protein processing. It is rich in whey protein, soybean oligosaccharides, inorganic salts, etc. Currently, it is directly discharged by waste, causing waste of resources and causing environmental pollution. Soy oligosaccharides in soy whey are a kind of functional sugar. The main components are sucrose, stachyose and raffinose. Except for sucrose, the other is not absorbed by the body, and can directly reach the intestine and promote the intestine. Bifidobacteria proliferate, can inhibit harmful bacteria, enhance beneficial bacteria, laxative, remove toxins, and improve intestinal immune function. Sucrose is a common disaccharide. Excessive intake can cause obesity and tooth decay, which is also extremely detrimental to diabetic patients.

In order to remove sucrose and improve the purity of functional oligosaccharides, many methods are used in the prior art. For example, patent 201510899907.0 discloses a method for extracting oligosaccharides in soybean deep processing, which is super-pretreated by soybean milk. Filtration, nanofiltration, spray drying to obtain high-purity oligosaccharides, and increase the added value of the soybean processing industry; Patent 201210393907.X discloses a health beverage using yellow pulp water as a main raw material and a preparation method thereof, which is soybean yellow pulp Water is the main raw material, and sucrose, fruit juice, sour agent, food flavor, and bean dregs fermentation broth are added to make a health drink. On the basis of leaving soybean oligosaccharides, the soybean product by-products are fully utilized to solve the problem of treatment of yellow pulp water and bean dregs;

However, the prior art methods have many disadvantages, such as the patent 201510899907.0 purification method, the oligosaccharide is not high in purity, the process is cumbersome, and is not suitable for large-scale production, and the energy consumption is high, the cost is large, and some oligosaccharides are inevitably produced. Loss of ingredients; bioactive substances contained in products made according to the method of patent 201210393907.X, such as low content of soybean oligosaccharides, have limited effect.

In view of this, the present invention has been specifically proposed.

Summary of the invention

A first object of the present invention is to provide a method for preparing a fermented soybean whey beverage, wherein the fermented soybean whey beverage preparation method can efficiently maintain the lactic acid bacteria catalysis in the fermentation liquid while efficiently utilizing soybean industrial by-products. The activity can also recycle the immobilized lactic acid bacteria after the continuous fermentation reaction, and the process is simple and the cost is low; in addition, the sucrose in the soybean whey is effectively removed, and the soybean oligosaccharide active ingredients such as stachyose and raffinose are sufficiently retained.

A second object of the present invention is to provide a fermented soybean whey beverage prepared by the above-described method for preparing a fermented soybean whey beverage, wherein the fermented soybean whey beverage has a low sucrose content, stachyose, Soybean saccharide and other soybean oligosaccharide active ingredients are high in content, can effectively promote the proliferation of human intestinal bifidobacteria, increase beneficial bacteria, inhibit harmful bacteria, laxative, remove toxins, and improve human intestinal immune function.

In order to achieve the above object of the present invention, the following technical solutions are adopted:

The invention relates to a method for preparing a fermented soybean whey beverage, which comprises the soybean whey as a raw material, which is sequentially concentrated and compounded, and then mixed with the immobilized lactic acid bacteria colloidal particles to obtain a soybean whey beverage.

The preparation method of the fermented soybean whey beverage of the invention effectively overcomes the backwardness of the extraction technology of the active component such as soybean oligosaccharide in the existing soybean whey, and the activity of the soybean oligosaccharide in the obtained product is The low content of soybean, the disadvantages or disadvantages of high energy consumption, high cost and unclear product efficacy in the production process of soy whey related products, the invention adopts immobilized lactic acid bacteria glue for fermentation, while efficiently utilizing soybean industrial by-products, The lactic acid bacteria catalytic activity in the fermentation liquid can be maintained, and the immobilized lactic acid bacteria can be recovered after the continuous fermentation reaction, and the process is simple and the cost is low.

Preferably, the concentration comprises concentrating the soy whey by heating under pressure to a concentration of soybean whey of 10% by weight to 15% by weight, preferably 12% by weight to 13% by weight, further preferably 13% by weight.

Preferably, the heating temperature is 50 to 70 ° C, preferably 55 to 65 ° C, and more preferably 60 ° C.

Preferably, the pressurizing pressure is 80 to 90 kPa, preferably 83 to 87 kPa, and further preferably 85 kPa.

Preferably, the compounding comprises: compounding the concentrated soybean whey with milk powder, and sterilizing to obtain a fermentation starting material, wherein the milk powder is added in an amount of 5%-20%, preferably 10%, of the mass of the obtained fermentation starting material. -20%, further preferably 15%.

Preferably, the preparation method of the immobilized lactic acid bacteria colloid comprises: adding sterile sodium alginate to a lactic acid bacteria suspension selectively using sucrose, mixing, adding the obtained mixture to a CaCl ₂ solution, and standing still. The bacteria are washed with physiological saline to obtain immobilized lactic acid bacteria colloidal particles having a diameter of 2-3 mm, preferably 2.5-3 mm, and more preferably 2.5 mm.

Preferably, the sterile sodium alginate is added in an amount of from 2% to 2.5%, preferably from 2.3% to 2.5%, further preferably 2.3%, based on the mass of the lactic acid bacteria suspension.

Preferably, the concentration of the CaCl ₂ solution is from 2% to 4%, preferably from 3% to 4%, further preferably 3%.

Preferably, the fermenting comprises: mixing the immobilized lactic acid bacteria colloidal particles with the raw material to be fermented, adding sodium acetate, thermostatically fermenting, filtering, removing the immobilized lactic acid bacteria colloidal particles, and sterilizing to obtain the soybean whey beverage.

Preferably, the mass ratio of the immobilized lactic acid bacteria colloid to the raw material to be fermented is 1:3-4, preferably 1:3.5-4, further preferably 1:3.5.

Preferably, the sodium acetate is added in an amount of 0.2% to 0.6%, preferably 0.3% to 0.5%, further preferably 0.4%, based on the mass of the raw material to be fermented.

Preferably, the fermentation temperature of the thermostatic fermentation is 37-42 ° C, preferably 38-40 ° C, further preferably 39 ° C;

Preferably, the fermentation time of the isothermal fermentation is 24-48 h, preferably 24-36 h, further preferably 36 h.

Preferably, the immobilized lactic acid bacteria colloidal particles obtained after the filtration are washed with sterile physiological saline, stored in a low temperature physiological saline, and reused.

A fermented soybean whey beverage prepared by the above-described method for preparing a fermented soybean whey beverage.

The fermented soybean whey beverage of the invention has low sucrose content, high content of soybean oligosaccharide active ingredients such as stachyose and raffinose, can effectively promote the proliferation of human intestinal bifidobacteria, increase beneficial bacteria, inhibit harmful bacteria, and moisten The bowels are laxative, remove toxins, and improve the intestinal immune function of the human body.

Compared with the prior art, the beneficial effects of the present invention are:

The preparation method of the fermented soybean whey beverage of the invention effectively overcomes the backward extraction technology of the active ingredient such as soybean oligosaccharide in the existing soybean whey, and the low content of the active ingredient such as soybean oligosaccharide in the obtained product, the soybean whey related product The invention has the disadvantages or disadvantages of high energy consumption, high cost, unclear product efficacy, etc. The invention adopts immobilized lactic acid bacteria gel for fermentation, and can effectively maintain the catalytic activity of lactic acid bacteria in the fermentation liquid while efficiently utilizing soybean industrial by-products. The immobilized lactic acid bacteria can be recycled after the continuous fermentation reaction, and the process is simple and the cost is low.

DRAWINGS

In order to more clearly illustrate the specific embodiments of the present invention or the technical solutions in the prior art, the drawings to be used in the specific embodiments or the description of the prior art will be briefly described below, and obviously, the attached in the following description The drawings are some embodiments of the present invention, and those skilled in the art can obtain other drawings based on these drawings without any creative work.

1 is a process flow diagram of a method for preparing a fermented soybean whey beverage provided by a specific embodiment of the present invention.

detailed description

The technical solutions of the present invention will be clearly and completely described in the following with reference to the drawings and specific embodiments, but those skilled in the art will understand that the embodiments described below are a part of the embodiments of the present invention, but not all embodiments. It is intended to be illustrative only and not to limit the scope of the invention. All other embodiments obtained by those skilled in the art based on the embodiments of the present invention without creative efforts are within the scope of the present invention. Those who do not specify the specific conditions in the examples are carried out according to the conventional conditions or the conditions recommended by the manufacturer. The reagents or instruments used are not indicated by the manufacturer, and are conventional products that can be obtained by commercially available purchase.

The invention provides a preparation method of a fermented soybean whey beverage, which comprises the soybean whey as a raw material, which is sequentially concentrated and compounded, and then mixed with the immobilized lactic acid bacteria colloidal particles to obtain a soybean whey beverage.

Preferably, the soybean whey may select a soybean whey by-product produced from a factory for producing soy protein isolate according to the difficulty of obtaining the raw material, or use the soybean meal as a raw material, and adopt the traditional alkali-soluble acid precipitation method to soybean Soybean whey is obtained by crushing, sieving, alkali-soluble, acid-sinking, and centrifugation.

Appropriate concentration of soy whey before fermentation helps to improve the efficiency of subsequent fermentation, promote the full metabolism of sucrose, and improve product quality.

Evaporation and concentration of soy whey at a specific temperature and pressure helps to increase the concentration efficiency.

Preferably, the evaporation concentration is carried out using a rotary evaporator.

The concentrated soybean whey is compounded with the milk powder. On the one hand, the milk powder also provides a part of the lactic acid bacteria metabolism raw material, and the addition of the milk powder can also improve the nutritional value of the obtained fermented product and improve the taste and taste.

Preferably, the milk powder comprises milk powder and/or goat milk powder.

Preferably, the milk powder comprises whole milk powder and/or skimmed milk powder, preferably comprising skimmed milk powder.

The invention adopts a specific method to prepare immobilized lactic acid bacteria colloidal particles with a specific particle size, and adopts the obtained immobilized lactic acid bacteria gel for fermentation, and can effectively maintain the catalytic activity of the lactic acid bacteria in the fermentation liquid while efficiently utilizing the soybean industrial by-products. The immobilized lactic acid bacteria are recovered after the continuous fermentation reaction.

Sterile sodium alginate can be used as an emulsion stabilizer and thickener.

As a food additive, calcium chloride acts as a sequestering agent and a curing agent.

The immobilized lactic acid bacteria colloidal particles having a specific particle size are obtained by using a specific amount of sterile sodium alginate and calcium chloride.

Further preferably, sterile sodium alginate is added to a suspension of lactic acid bacteria selectively utilizing sucrose, and after mixing, the resulting mixed droplets are added to the CaCl ₂ solution.

Preferably, the lactic acid bacteria suspension can be obtained by self-cultivation, screening and configuration.

Further preferably, the lactic acid bacteria suspension employed in the embodiment of the present invention is obtained by the following method:

The sucrose was replaced by glucose in the MRS medium to prepare a No. 1 MRS medium containing no glucose. The sucrose and soybean oligosaccharide were mixed in a ratio of 1:1 to replace the glucose in the MRS medium to prepare a No. 2 MRS medium containing no glucose. The lyophilized lactic acid bacteria strain was picked and inoculated on the No. 1 MRS agar plate medium containing no glucose. After anaerobic culture, a single colony was picked in 5 mL of glucose-free MRS liquid medium, anaerobic. After the culture, the amount of sucrose and soybean oligosaccharide residual sugar was measured. Select lactic acid bacteria with sucrose residual sugar rate of 1% or less and soybean oligosaccharide residual sugar rate of 95% or more, anaerobic culture to logarithmic growth phase, take 200 μL of bacterial liquid, and transfer to sterile water to prepare the desired bacterial concentration. Active lactic acid bacteria suspension.

Preferably, the fermenting comprises: mixing the immobilized lactic acid bacteria colloidal particles with the raw material to be fermented (that is, the fermentation raw material mentioned above), adding sodium acetate, thermostatically fermenting, filtering, removing the immobilized lactic acid bacteria colloidal particles, and sterilizing the soybean milk. Clear drink.

The invention adopts immobilized lactic acid bacteria gel for fermentation, and can effectively utilize the soy industrial by-products while maintaining the catalytic activity of the lactic acid bacteria in the fermentation liquid, and recycling the immobilized lactic acid bacteria after the continuous fermentation reaction.

The immobilized lactic acid bacteria colloidal particles and the raw materials to be fermented in a specific amount ratio help to improve the fermentation efficiency, promote the full metabolism of sucrose, and improve the product quality.

The use of sodium acetate in a specific amount can inhibit the growth of other bacteria and ensure the growth and proliferation of lactic acid bacteria.

Preferably, the fermentation temperature of the isothermal fermentation is 37-42 ° C, preferably 38-40 ° C, and further preferably 39 ° C.

The use of specific fermentation temperature and fermentation time helps to improve fermentation efficiency, promote sucrose full metabolism, and improve product quality.

Preferably, the low temperature is 10 ° C or lower, preferably 5 ° C or lower, and more preferably 4 ° C.

Example 1

Soybean meal was pulverized, sieved, and mixed with deionized water at a ratio of 1:13 by a conventional alkali-soluble acid precipitation method. The pH was adjusted to 8.5 with a NaOH solution, and the mixture was stirred at a constant temperature of 250 ° C for 50 minutes at 50 ° C; the pH was adjusted with a HCl solution. 4.5, 40 ° C constant temperature, 250r / min stirred for 20min, centrifugation, the supernatant was concentrated by evaporation on a rotary evaporator 50 ° C, 80kPa pressure, retaining concentrated whey concentration of 10% whey. The above-mentioned concentrated soybean whey is compounded with milk powder, and the raw material for fermentation is often sterilized by temperature and high pressure, and the amount of milk powder added is 5% of the quality of the raw material for fermentation.

The sucrose was replaced by glucose in the MRS medium to prepare a No. 1 MRS medium containing no glucose. The sucrose and soybean oligosaccharide were mixed in a ratio of 1:1 to replace the glucose in the MRS medium to prepare a No. 2 MRS medium containing no glucose. The lyophilized lactic acid bacteria were picked and inoculated on the No. 1 MRS agar plate medium containing no glucose. After anaerobic incubation for 24 hours at 38 °C, a single colony was picked in 5 mL of glucose-free MRS liquid medium. The amount of sucrose and soybean oligosaccharide residual sugar was measured after anaerobic incubation at 38 °C for 24 h. Select lactic acid bacteria with sucrose residual sugar rate of 1% or less and soybean oligosaccharide residual sugar rate of 95% or higher, anaerobic culture at 38 °C until the logarithmic phase of growth, take 200 μL of bacterial liquid, and transfer to sterile water to prepare the bacterial cell concentration. A lactic acid bacteria suspension of sucrose selectively using 0.5 x 10 ¹⁰ cfumL ^-1 . Sterile sodium alginate was added to the lactic acid bacteria suspension selectively using sucrose. The amount of sterile sodium alginate was 2% of the mass of the lactic acid bacteria suspension. After mixing, the mixture was dropped into CaCl _{2 at a} concentration of 2%. In the solution, the immobilized lactic acid bacteria colloidal particles having a diameter of 2 mm were prepared by standing and washing with sterile physiological saline. The immobilized lactic acid bacteria colloidal particles and the fermentation raw material are mixed at a ratio of 1:3, 0.2wt% anhydrous sodium acetate is added to the initial fermentation raw material, and the fermentation is carried out at 38 ° C for 24 hours, and then filtered, and the immobilized lactic acid bacteria colloidal particles are removed, and the temperature is often high and high. After the second sterilization, the soybean whey beverage is prepared; the filtered immobilized lactic acid bacteria colloidal particles are washed with sterile physiological saline and stored at 4 ° C in physiological saline for use.

Example 2

Soybean meal was pulverized, sieved, and mixed with deionized water at a ratio of 1:11 by a conventional alkali-soluble acid precipitation method. The pH was adjusted to 8.5 with a NaOH solution, and the mixture was stirred at a constant temperature of 250 ° C for 50 minutes at 50 ° C; the pH was adjusted with HCl solution. 4.5, 40 ° C constant temperature, 250r / min stirred for 20min, centrifugation, the supernatant was concentrated by evaporation on a rotary evaporator 70 ° C, 90kPa pressure, retaining whey concentration of 12% concentrated soy whey. The concentrated soybean whey and the goat milk powder are compounded, and the fermentation raw material is often sterilized by temperature and high pressure, and the milk powder is added in an amount of 10% of the quality of the fermentation raw material.

The sucrose was replaced by glucose in the MRS medium to prepare a No. 1 MRS medium containing no glucose. The sucrose and soybean oligosaccharide were mixed in a ratio of 1:1 to replace the glucose in the MRS medium to prepare a No. 2 MRS medium containing no glucose. The lyophilized lactic acid bacteria strains were picked and inoculated on the No. 1 MRS agar plate medium containing no glucose. After anaerobic incubation for 36 hours at 37 °C, single colonies were picked in 5 mL of glucose-free MRS liquid medium. The amount of sucrose and soybean oligosaccharide residual sugar was measured after anaerobic incubation at 37 °C for 36 h. Select lactic acid bacteria with sucrose residual sugar content of 1% or less and soybean oligosaccharide residual sugar rate of 95% or more, anaerobic culture at 37 °C until the logarithmic phase of growth, take 200 μL of bacterial liquid, and transfer to sterile water to prepare the bacterial cell concentration. A selective use of sucrose lactic acid bacteria suspension of 0.7 x 10 ¹⁰ cfumL ^-1 . Sterile sodium alginate was added to the lactic acid bacteria suspension selectively using sucrose. The amount of sterile sodium alginate was 2% of the mass of the lactic acid bacteria suspension. After mixing, the mixture was dropped into CaCl _{2 at a} concentration of 3%. In the solution, the immobilized lactic acid bacteria colloidal particles having a diameter of 2.5 mm were prepared by standing and washing with sterile physiological saline. The immobilized lactic acid bacteria colloidal particles and the fermentation starting raw material are mixed at a ratio of 1:3, 0.3 wt% anhydrous sodium acetate is added to the initial fermentation raw material, and the mixture is heated at 37 ° C for 36 h, and then filtered, and the immobilized lactic acid bacteria colloidal particles are removed, and the temperature is often high and high. After the second sterilization, the soybean whey beverage is prepared; the filtered immobilized lactic acid bacteria colloidal particles are washed with sterile physiological saline and stored at 4 ° C in physiological saline for use.

Example 3

Soybean meal was pulverized, sieved, and mixed with deionized water at a ratio of 1:10 by a conventional alkali-soluble acid precipitation method. The pH was adjusted to 8.5 with a NaOH solution, and the mixture was stirred at a constant temperature of 50 ° C for 50 minutes at 250 ° C. The pH was adjusted with a HCl solution. 4.5, 40 ° C constant temperature, 250r / min stirred for 20min, centrifugation, the supernatant was evaporated by a rotary evaporator at 55 ° C, 83kPa pressure, retaining concentrated whey with a whey concentration of 13%. The concentrated soybean whey and the milk powder are compounded, and the fermentation raw material is often sterilized by temperature and high pressure, and the goat milk powder is added in an amount of 15% of the quality of the fermentation raw material.

The sucrose was replaced by glucose in the MRS medium to prepare a No. 1 MRS medium containing no glucose. The sucrose and soybean oligosaccharide were mixed in a ratio of 1:1 to replace the glucose in the MRS medium to prepare a No. 2 MRS medium containing no glucose. The lyophilized lactic acid bacteria strains were picked and inoculated on No. 1 MRS agar plate medium containing no glucose. After anaerobic incubation for 48 hours at 40 °C, single colonies were picked in 5 mL of MRS-free medium containing no glucose. The amount of sucrose and soybean oligosaccharide residual sugar was measured after anaerobic culture for 48 hours at 40 °C. Select lactic acid bacteria with sucrose residual sugar content of 1% or less and soybean oligosaccharide residual sugar rate of 95% or higher, anaerobic culture at 40 °C until the logarithmic phase of growth, take 200 μL of bacterial liquid, and transfer to sterile water to prepare the bacterial cell concentration. A lactic acid bacteria suspension of sucrose selectively using 0.99 x 10 ¹⁰ cfumL ^-1 . Sterile sodium alginate was added to the lactic acid bacteria suspension selectively using sucrose. The amount of sterile sodium alginate was 2.5% of the mass of the lactic acid bacteria suspension. After mixing, the mixture was dropped into CaCl _{2 at a} concentration of 4%. In the solution, the immobilized lactic acid bacteria colloidal particles having a diameter of 3 mm were prepared by standing and washing with sterile physiological saline. The immobilized lactic acid bacteria colloidal particles and the fermentation raw material are mixed at a ratio of 1:4, 0.5 wt% anhydrous sodium acetate is added to the initial fermentation raw material, and the fermentation is carried out at 40 ° C for 48 h, and then filtered, and the immobilized lactic acid bacteria colloidal particles are removed, and the temperature is often high and high. After the second sterilization, the soybean whey beverage is prepared; the filtered immobilized lactic acid bacteria colloidal particles are washed with sterile physiological saline and stored at 4 ° C in physiological saline for use.

Example 4

Soybean meal was pulverized, sieved, and mixed with deionized water by 1:8, adjusted to pH 8.5 with NaOH solution, stirred at 50 ° C for 50 min at 250 ° C, and adjusted to pH with HCl solution. 4.5, 40 ° C constant temperature, 250r / min stirred for 20min, centrifugation, the supernatant was concentrated by evaporation on a rotary evaporator 65 ° C, 87kPa pressure, retaining whey concentration of 15% concentrated soy whey. The concentrated soybean whey and the goat milk powder are compounded, and the fermentation raw material is often sterilized by temperature and high pressure, and the goat milk powder is added in an amount of 20% of the quality of the fermentation raw material.

The sucrose was replaced by glucose in the MRS medium to prepare a No. 1 MRS medium containing no glucose. The sucrose and soybean oligosaccharide were mixed in a ratio of 1:1 to replace the glucose in the MRS medium to prepare a No. 2 MRS medium containing no glucose. The lyophilized lactic acid bacteria strains were picked and inoculated on No. 1 MRS agar plate medium containing no glucose. After anaerobic incubation for 24 hours at 42 °C, single colonies were picked in 5 mL of glucose-free MRS liquid medium. The amount of sucrose and soybean oligosaccharide residual sugar was measured after anaerobic culture for 24 hours at 42 °C. Select lactic acid bacteria with sucrose residual sugar rate of 1% or less and soybean oligosaccharide residual sugar rate of 95% or more, anaerobic culture at 42 °C until the logarithmic phase of growth, take 200 μL of bacterial liquid, and transfer to sterile water to prepare the bacterial cell concentration. 1.1×10 ¹⁰ cfumL ^-1 selective use of sucrose lactic acid bacteria suspension. Sterile sodium alginate was added to the lactic acid bacteria suspension selectively using sucrose. The amount of sterile sodium alginate was 2.5% of the mass of the lactic acid bacteria suspension. After mixing, the mixture was dropped into CaCl _{2 at a} concentration of 4%. In the solution, the immobilized lactic acid bacteria colloidal particles having a diameter of 3 mm were prepared by standing and washing with sterile physiological saline. The immobilized lactic acid bacteria colloidal particles and the fermentation raw material are mixed at a ratio of 1:4, 0.6 wt% anhydrous sodium acetate is added to the initial fermentation raw material, and the fermentation is carried out at 42 ° C for 24 h, and then filtered to remove the immobilized lactic acid bacteria colloidal particles, and the temperature is usually high and high. After the second sterilization, the soybean whey beverage is prepared; the filtered immobilized lactic acid bacteria colloidal particles are washed with sterile physiological saline and stored at 4 ° C in physiological saline for use.

Example 5

Soybean meal was pulverized, sieved, and mixed with deionized water at a ratio of 1:10 by a conventional alkali-soluble acid precipitation method. The pH was adjusted to 8.5 with a NaOH solution, and the mixture was stirred at a constant temperature of 50 ° C for 50 minutes at 250 ° C. The pH was adjusted with a HCl solution. 4.5, 40 ° C constant temperature, 250r / min stirred for 20min, centrifugation, the supernatant was evaporated by a rotary evaporator at 60 ° C, 85kPa pressure, retaining concentrated whey with a whey concentration of 13%. The above-mentioned concentrated soybean whey is compounded with goat milk powder, and the raw material for fermentation is often sterilized by temperature and high pressure, and the amount of milk powder added is 15% of the quality of the raw material for fermentation.

The sucrose was replaced by glucose in the MRS medium to prepare a No. 1 MRS medium containing no glucose. The sucrose and soybean oligosaccharide were mixed in a ratio of 1:1 to replace the glucose in the MRS medium to prepare a No. 2 MRS medium containing no glucose. The lyophilized lactic acid bacteria strains were picked and inoculated on No. 1 MRS agar plate medium containing no glucose. After anaerobic incubation for 36 hours at 39 °C, single colonies were picked in 5 mL of glucose-free MRS liquid medium. The amount of sucrose and soybean oligosaccharide residual sugar was measured after anaerobic incubation at 39 °C for 36 h. Select lactic acid bacteria with sucrose residual sugar rate of 1% or less and soybean oligosaccharide residual sugar rate of 95% or more, anaerobic culture at 39 °C until the logarithmic phase of growth, take 200 μL of bacterial liquid, and transfer to sterile water to prepare the bacterial cell concentration. A selective suspension of lactic acid bacteria using sucrose at 1.05 x 10 ¹⁰ cfumL ^-1 . Sterile sodium alginate was added to the lactic acid bacteria suspension selectively using sucrose. The amount of sterile sodium alginate was 2.3% of the mass of the lactic acid bacteria suspension. After mixing, the mixture was dropped into CaCl _{2 at a} concentration of 3%. In the solution, the immobilized lactic acid bacteria colloidal particles having a diameter of 2.5 mm were prepared by standing and washing with sterile physiological saline. The immobilized lactic acid bacteria colloidal particles and the fermentation raw material are mixed at a ratio of 1:3.5, 0.4 wt% anhydrous sodium acetate is added to the initial fermentation raw material, and the fermentation is carried out at 39 ° C for 36 h, and then filtered, and the immobilized lactic acid bacteria colloidal particles are removed, and the temperature is often high and high. After the second sterilization, the soybean whey beverage is prepared; the filtered immobilized lactic acid bacteria colloidal particles are washed with sterile physiological saline and stored at 4 ° C in physiological saline for use.

The sucrose and soybean oligosaccharide content in the obtained soybean whey beverage was determined by HPLC, and the results are shown in Table 1:

Table 1 Contents of sucrose and soybean oligosaccharides in soy whey beverages of the present invention

实施例Example	蔗糖含量wt％Sucrose content wt%	大豆低聚糖含量wt％Soybean oligosaccharide content wt%
实施例1Example 1	0.70.7	4.54.5
实施例2Example 2	0.60.6	4.94.9
实施例3Example 3	0.40.4	5.35.3
实施例4Example 4	0.60.6	5.75.7
实施例5Example 5	0.40.4	5.85.8

It can be seen from Table 1 that the soybean whey beverage prepared by the method of the present invention has a sucrose content of 0.7 wt% or less and a soybean oligosaccharide content of 4.5 wt% or more, and the soybean of the health beverage product obtained by the patent 201210393907.X The highest content of oligosaccharides does not exceed 1.1 wt%, indicating that the method of the invention effectively removes sucrose from soybean whey, retains the active components of soybean oligosaccharides such as stachyose and raffinose; and the large preparation prepared by the method of the invention Soy whey beverage can effectively promote the proliferation of human intestinal bifidobacteria, increase beneficial bacteria, inhibit harmful bacteria, laxative, remove toxins, and improve human intestinal immune function.

The number of times the immobilized lactic acid bacteria colloid particles obtained in the present invention can be reused is as shown in Table 2:

Table 2 Reusable times of immobilized lactic acid bacteria capsules of the present invention

实施例Example	可重复利用次数/次Reusable times / times
实施例1Example 1	1010
实施例2Example 2	1212
实施例3Example 3	1515
实施例4Example 4	1515
实施例5Example 5	1515

It can be seen from Table 2 that the immobilized lactic acid bacteria colloidal particles obtained by the present invention can be reused for 10-15 times, and the present invention adopts the microbial immobilization fermentation method to efficiently utilize the soybean industrial by-products while maintaining the catalysis of the lactic acid bacteria in the fermentation liquid. The activity can also recycle the immobilized lactic acid bacteria after the continuous fermentation reaction, and the process is simple and the cost is low.

Although the present invention has been illustrated and described with respect to the specific embodiments thereof, it should be understood that The technical solutions described in the foregoing embodiments may be modified, or some or all of the technical features may be equivalently replaced, without departing from the spirit and scope of the present invention. All such alternatives and modifications are intended to be included within the scope of the present invention.

Claims

The invention relates to a method for preparing a fermented soybean whey beverage, which is characterized in that soybean whey is used as a raw material, and then concentrated and compounded, and then mixed with the immobilized lactic acid bacteria colloidal particles to obtain a soybean whey beverage.
The method for preparing a fermented soybean whey beverage according to claim 1, wherein the concentrating comprises heating and concentrating the soybean whey to a concentration of soybean whey of 10% by weight to 15% by weight, preferably 12 wt% to 13 wt%, further preferably 13 wt%.
The method for preparing a fermented soybean whey beverage according to claim 2, wherein the heating temperature is 50-70 ° C, preferably 55-65 ° C, further preferably 60 ° C;

Preferably, the pressurizing pressure is 80 to 90 kPa, preferably 83 to 87 kPa, and further preferably 85 kPa.
The method for preparing a fermented soybean whey beverage according to claim 1, wherein the compounding comprises: concentrating the concentrated soybean whey with milk powder, and sterilizing to obtain a fermentation raw material, wherein The amount of the milk powder added is 5% to 20%, preferably 10% to 20%, and more preferably 15%, based on the mass of the obtained fermentation starting material.
The method for preparing a fermented soybean whey beverage according to claim 1, wherein the method for preparing the immobilized lactic acid bacteria colloid comprises: adding sterile sodium alginate to a lactic acid bacteria suspension selectively using sucrose After mixing, the resulting mixture is added to a CaCl 2 solution, and left to stand, and washed with sterile physiological saline to obtain immobilized lactic acid bacteria particles having a diameter of 2-3 mm, preferably 2.5-3 mm, and more preferably 2.5 mm.
The method for preparing a fermented soybean whey beverage according to claim 5, wherein the sterile sodium alginate is added in an amount of 2% to 2.5%, preferably 2.3%, of the mass of the lactic acid bacteria suspension. 2.5%, further preferably 2.3%;

Preferably, the concentration of the CaCl 2 solution is from 2% to 4%, preferably from 3% to 4%, further preferably 3%.
The method for preparing a fermented soybean whey beverage according to claim 1, wherein the fermenting comprises: mixing the immobilized lactic acid bacteria colloidal particles with the raw material to be fermented, adding sodium acetate, thermostatically fermenting, filtering, and removing The lactic acid bacteria capsule is immobilized, and the soybean whey beverage is obtained by sterilization.
The method for preparing a fermented soybean whey beverage according to claim 7, wherein the mass ratio of the immobilized lactic acid bacteria colloidal particles to the raw materials to be fermented is 1:3-4, preferably 1:3.5- 4, further preferably 1:3.5;

Preferably, the sodium acetate is added in an amount of 0.2% to 0.6%, preferably 0.3% to 0.5%, further preferably 0.4% by mass of the raw material to be fermented;

Preferably, the fermentation temperature of the thermostatic fermentation is 37-42 ° C, preferably 38-40 ° C, further preferably 39 ° C;

Preferably, the fermentation time of the isothermal fermentation is 24-48 h, preferably 24-36 h, further preferably 36 h.
The method for preparing a fermented soybean whey beverage according to claim 7, wherein the immobilized lactic acid bacteria colloidal particles obtained by the filtration are washed with sterile physiological saline, stored in a low temperature physiological saline, and reused.
A fermented soybean whey beverage prepared by the method for preparing a fermented soybean whey beverage according to any one of claims 1-9.