WO2019237537A1 - 一种发酵素食产品的制备方法 - Google Patents

一种发酵素食产品的制备方法 Download PDF

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WO2019237537A1
WO2019237537A1 PCT/CN2018/105513 CN2018105513W WO2019237537A1 WO 2019237537 A1 WO2019237537 A1 WO 2019237537A1 CN 2018105513 W CN2018105513 W CN 2018105513W WO 2019237537 A1 WO2019237537 A1 WO 2019237537A1
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raw material
fermentation
fermented
product
carbon source
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French (fr)
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凌海波
凌梓
刘海建
邱颖
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北京颐和村生物科技有限公司
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Publication of WO2019237537A1 publication Critical patent/WO2019237537A1/zh

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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
    • 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
    • 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

Definitions

  • the invention belongs to the field of fermented plant products using probiotics, and particularly relates to a method for preparing probiotics fermented plant products.
  • Hypertension, hyperlipidemia, and hyperglycemia are more suitable for vegetarians as the main food source due to physical reasons. In order to control the weight of obese patients, vegetarian diet is more beneficial to health.
  • Lactobacillus Rhamnosus (Lactobacillus Rhamnosus) (available from the American Type Culture Collection, strain number ATCC53103) as a typical probiotic, its probiotic effect and safety have been widely recognized internationally.
  • probiotics are a popular research and development hotspot in the domestic and international health product industry. Plant-based materials can be fermented by Lactobacillus rhamnosus LGG to produce a unique flavor and nutritious fermented vegetarian product, which can satisfy the vegetarian group. The dietary requirements have increased the nutritional value of vegetarian foods and have the health-care effects of probiotics.
  • probiotics are commonly added to fermented dairy products to participate in fermentation, but because most probiotics take a long time to ferment, and ordinary yogurt fermentation strains such as Streptococcus thermophilus and Lactobacillus bulgaricus are fast, so probiotics are fermented in mixed products.
  • the bacteria basically do not participate in the fermentation, and the number of probiotics depends on the amount added at the time of inoculation, so it does not produce metabolites that are beneficial to human health.
  • the purpose of the present invention is to provide a plant material as a fermentation base and a probiotic bacterium Lactobacillus rhamnosus LGG (ATCC53103) with clear health effects as the sole fermentation strain.
  • a plant-based fermentation product with a higher viable count was produced.
  • the fermented product contains a large number of probiotic metabolites, and the acidity is basically stable during the shelf life.
  • the fermentation flavor is unique, no astringency, sweet and sour, smooth and smooth, and moderate viscosity.
  • One aspect of the present invention is to provide a method for preparing a fermented vegetarian product.
  • the method may include:
  • the raw material pre-treatment step is to pre-process the raw materials, and the raw materials used are selected from beans, cereals, nuts, vegetables, fruits, or a combination thereof. Among them, the preferred pre-treatment is:
  • the pretreatment is boiling in boiling water for 5-15 minutes, then soaking in boiling water for 20-40 minutes, and then peeling;
  • the pretreatment is peeling after baking at 125-130 degrees Celsius for 1.5-2.5 hours;
  • the pretreatment is cleaning and picking
  • a beating and filtering step mixing the pretreated raw materials with water and performing beating treatment to obtain a mixed slurry, and filtering the mixed slurry to obtain a raw material mixed liquid;
  • a carbon source adding step adding a carbon source to the raw material mixture, and stirring and dissolving at 50-60 ° C for 20-30 minutes, wherein the carbon source is selected from glucose, fructose, galactose, mannose, ribose, The added amount of rhamnose, maltose, arabinose, sorbose, cellobiose, trehalose, tagatose, fucose or a combination thereof is 0.1-8% by weight relative to the weight of the raw material mixture ;
  • a homogenization sterilization step heating the raw material mixed liquid to which the carbon source is added to 65-75 ° C, homogenizing at 16-20MPa, and then sterilizing at 90-95 ° C for 20-30 minutes;
  • the raw material mixed solution that has been homogenized and sterilized is cooled to 35-45 ° C, and Lactobacillus rhamnosus LGG (ATCC53103) for fermentation is inoculated under aseptic conditions.
  • the Lactobacillus rhamnosus for fermentation may be a strain culture solution, a concentrated culture solution, a frozen concentrated culture solution, or a lyophilized powder; the added amount is 10 3 -10 7 cfu / ml (g );
  • a fermentation step incubating the inoculated raw material mixture at 35-45 ° C for 8-25 hours to obtain a fermentation product
  • the fermentation product is refrigerated and post-fermented to obtain a fermented vegetarian product.
  • Lactobacillus saccharoides LGG Lactobacillus rhamnosus LGG has strong gastric acid tolerance, high intestinal adhesion rate, and strong colonization ability. It also has the effects of balancing and improving gastrointestinal function, enhancing human autoimmune ability, preventing and helping to treat diarrhea, and effectively lowering cholesterol. At the same time, it can also promote the growth of other probiotics such as Bifidobacterium and Lactobacillus acidophilus in the intestine.
  • the final fermented vegetarian product can be stored at room temperature or refrigerated, and the viable count of Lactobacillus rhamnosus LGG in the fermented vegetarian product can be kept above 10 6 cfu / ml during the shelf life (21 days).
  • the raw materials can be selected from beans, cereals, nuts, vegetables, fruits, or a combination thereof. This breaks through the traditional method of using pure liquid animal milk or milk powder, or mixing liquid animal milk or milk powder with other raw materials for fermentation.
  • the fermented vegetarian product is suitable for patients with lactose intolerance.
  • Lactobacillus rhamnosus LGG which is beneficial to promote the proliferation and culture of Lactobacillus rhamnosus LGG.
  • the pH of the fermentation product when the fermentation is terminated, may be between 3.5 and 5.5.
  • the pH value in this range is beneficial to ensure the survival amount of Lactobacillus rhamnosus LGG in the fermentation product.
  • the number of viable bacteria in the fermentation product is greater than 10 8 cfu / ml.
  • the number of viable bacteria in the fermented vegetarian product during the 21-day shelf life is greater than 10 6 cfu / ml.
  • the acidity of the fermented vegetarian product has remained substantially stable during the 21-day shelf life.
  • a method for preparing a fermented vegetarian product includes:
  • Raw material pretreatment step The raw material used is selected from beans, cereals, nuts, vegetables, fruits, or a combination thereof.
  • the preferred pretreatment is that for beans or cereals, the pretreatment is boiling in boiling water 5-15 Minutes, then immerse in boiling water for 20-40 minutes, and then peel; for nuts, the pretreatment is peeled after baking at 125-130 degrees Celsius for 1.5-2.5 hours; for vegetables or fruits, the pretreatment is cleaning And pick
  • a beating and filtering step mixing the pretreated raw materials with water and performing beating treatment to obtain a mixed slurry, and filtering the mixed slurry to obtain a raw material mixed liquid;
  • a carbon source adding step adding a carbon source to the raw material mixture, and stirring and dissolving at 50-60 ° C for 20-30 minutes, wherein examples of the carbon source include glucose, fructose, galactose, and mannose , Ribose, rhamnose, maltose, arabinose, sorbose, cellobiose, trehalose, tagatose, fucose and other monosaccharides, disaccharides, or combinations thereof, the amount of carbon source added is relative to the The weight is 0.1-8% by weight;
  • a homogenization sterilization step heating the raw material mixture liquid to which the carbon source is added to 65-75 ° C, homogenizing at 16-20MPa, and then sterilizing at 90-95 ° C for 20-30 minutes;
  • the inoculation step cooling the homogenized and sterilized raw material mixture to 35-45 ° C, and inoculating Lactobacillus rhamnosus LGG (ATCC53103) for fermentation under aseptic conditions.
  • the Lactobacillus rhamnosus used for fermentation may be a strain culture solution, a concentrated culture solution, a frozen concentrated culture solution, or a lyophilized powder, and the added amount is 10 3 -10 7 cfu / ml (g );
  • the method can control the number of live bacteria and acidity of the fermentation product, so that a higher amount of fresh and active Lactobacillus rhamnosus LGG can be present in the fermentation product after fermentation.
  • the final fermented vegetarian product can be stored at room temperature or refrigerated.
  • the viable count of Lactobacillus rhamnosus LGG in the fermented vegetarian product can be maintained above 10 6 cfu / ml, and the acidity can be kept stable during the 21-day shelf life.
  • the raw materials are selected from beans, cereals, nuts, vegetables, fruits, or a combination thereof. This breaks the traditional method of using pure liquid animal milk or milk powder, or mixing liquid animal milk or milk powder with other raw materials. Therefore, the fermented vegetarian product can be Suitable for patients with lactose intolerance.
  • the raw material is preferably a mixture of soybean and other raw materials, such as soybean and peanut, soybean and fruit, and the like.
  • Examples of the carbon source include glucose, fructose, galactose, mannose, ribose, rhamnose, maltose, arabinose, sorbose, cellobiose, trehalose, tagatose, fucose and other monosaccharides, disaccharides
  • the sugar or a combination thereof is preferably added in an amount of 0.1 to 0.8% by weight (relative to the raw material mixed solution).
  • the type and amount of the added carbon source are within the above range, it is beneficial to promote the proliferation and culture of Lactobacillus rhamnosus LGG and maintain the stability of the acidity of the fermentation product during the shelf life.
  • the pH value of the fermentation product is between 3.5 and 5.5, and in this interval, it is beneficial to ensure the survival amount of Lactobacillus rhamnosus LGG in the fermentation product.
  • the number of viable bacteria in the fermentation product is greater than 10 8 cfu / ml.
  • the number of viable bacteria in the fermented vegetarian product during the 21-day shelf life is greater than 10 6 cfu / ml.
  • the fermented vegetarian product has a substantially stable acidity during the 21-day shelf life, and the acidity variation range is within 10 degrees.
  • the pretreatment of the raw materials can be carried out by methods well known in the art. For example, steps such as soaking, boiling, baking, peeling can be taken, and the pretreated raw materials can be applied to the subsequent pulping and filtering steps.
  • the raw materials are pretreated, they are mixed with water at a certain mass ratio to obtain a mixed slurry.
  • the mixed slurry is subjected to coarse filtration and 100 mesh filtration to obtain a raw material mixture; a carbon source is added to the raw material mixture, and the temperature is 60 ° C.
  • the fermented vegan product finally produced in Examples 1-10 has a moderate sourness and sweetness, and a uniform texture. Even after 21 days, the number of viable bacteria and stable acidity are still maintained, while those of Comparative Examples 1-4 In the obtained product, the number of viable bacteria was severely reduced, the acidity was high or low, there was a fishy smell, sourness and discomfort, and the texture was rough, and it could not be sold as a commodity.
  • Comparative Example 2 Except for the low number of viable bacteria, specifically, obtained in Comparative Example 2 The taste of the product was sour and unacceptable; Comparative Example 3 had a very slow fermentation rate and the resulting product did not have the normal fermented flavor; In Comparative Example 4, the soybeans and peanuts were directly beaten without pretreatment, resulting in a rough and sour taste in the product. The smell is heavy.

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Abstract

一种发酵素食产品的制备方法，采用鼠李糖乳杆菌LGG(ATCC53103)作为唯一的发酵菌株，包括原料预处理、打浆过滤、碳源添加、均质灭菌、接种、发酵以及冷藏后酵步骤。该方法不添加液态动物奶或奶粉，并采用适温培养，获得的发酵素食产品在保质期内具有较高的益生菌活菌数，酸度基本保持稳定，具有风味独特、无涩感、酸甜可口、口感幼滑、粘度适中等特点。

Description

一种发酵素食产品的制备方法 技术领域
本发明属于使用益生菌发酵植物性制品领域，具体涉及一种益生菌发酵植物性产品的制备方法。
背景技术
随着豆类、谷物、坚果、蔬菜、水果功能性研究的深入和人们健康意识的提高，这些制品将成为大众的消费方向。高血压、高血脂、高血糖人群鉴于身体原因，更适宜以素食为主要食物来源。肥胖症患者为了控制体重，采用素食更有利于健康。
鼠李糖乳杆菌LGG(Lactobacillus Rhamnosus)(可购自美国菌种保藏中心，菌株编号为ATCC53103)作为典型的益生菌，其益生作用及安全性已被国际广泛认可，该益生菌是目前研究最广泛、最深入、临床支持文献最多、具有明确健康功效的一株益生菌。目前，益生菌是国内外健康产品行业普遍研究和开发的热点，植物性原料经鼠李糖乳杆菌LGG发酵可制成一种风味独特、营养丰富的发酵素食产品，它既可以满足食素群体的饮食需求，又提高了素食的营养价值，并具有益生菌的保健作用。
目前发酵乳制品中普遍加入益生菌参与发酵，但因为大多数益生菌发酵时间长，而普通的酸奶发酵菌株如嗜热链球菌、保加利亚乳杆菌发酵速度快，因此混合菌株发酵的乳制品中益生菌基本没有参与发酵，益生菌数量取决于接种时的添加量，因而也没有产生益生菌有利于人体健康的代谢产物。
发明内容
本发明的目的在于提供一种以植物原料为发酵基料，采用一株健康功效明确的益生菌—鼠李糖乳杆菌LGG(ATCC53103)为唯一的发酵菌株，通过控制发酵糖源的添加量，生产出一种具有较高活菌数的植物性发酵产品。发酵产品内含有大量的益生菌代谢产物，在货架期内酸度基本保持稳定，并且发酵风味独特、无涩感、酸甜可口、口感幼滑、粘度适中。
本发明的一方面在于提供了一种发酵素食产品的制备方法，该方法可 以包括：
原料的预处理步骤，对原料进行预处理，所用原料选自豆类、谷物、坚果、蔬菜、水果或其组合，其中，优选的预处理是，
针对豆类或谷物，所述预处理为沸水煮沸5-15分钟，再用沸水浸泡20-40分钟，然后去皮；
针对坚果，所述预处理为用125-130摄氏度烘烤1.5-2.5小时后去皮；
针对蔬菜或水果类，所述预处理为清洗和挑拣；
打浆过滤步骤，将经过所述预处理的原料与水混合进行打浆处理后得到混合浆料，对所述混合浆料进行过滤得到原料混合液；
碳源添加步骤，向所述原料混合液中添加碳源，并在50-60℃下搅拌溶解20-30分钟，其中，所述碳源选自葡萄糖、果糖、半乳糖、甘露糖、核糖、鼠李糖、麦芽糖、阿拉伯糖、山梨糖、纤维二糖、海藻糖、塔格糖、岩藻糖或其组合，所述碳源的添加量相对于原料混合液的重量为0.1-8重量％；
均质灭菌步骤，将添加了所述碳源的所述原料混合液加热至65-75℃，在16-20MPa下均质，然后在90-95℃下灭菌20-30分钟；
接种步骤，将经过均质灭菌的所述原料混合液冷却至35-45℃，在无菌条件下接种用于发酵的鼠李糖乳杆菌LGG(ATCC53103)。所述用于发酵的鼠李糖乳杆菌可以是菌种培养液、浓缩培养液、冷冻浓缩培养液或冻干菌粉；添加量以活菌数计为10 3-10 7cfu/ml(g)；
发酵步骤，将接种后的原料混合液在35-45℃下培养8-25小时，得到发酵产物；和
冷藏后酵步骤，将所述发酵产物冷藏、后酵，即得发酵素食产品。
该方法基于对菌株的生理特性的深入了解，通过控制碳源的添加量，使发酵产物的活菌数和酸度可以控制，使发酵后的发酵产物中能够存在较高量的新鲜活跃的鼠李糖乳杆菌LGG。鼠李糖乳杆菌LGG耐胃酸能力强，肠道黏着率高、定植能力强，并且还具有平衡和改善胃肠道功能、增强人体自身免疫能力、预防和帮助治疗腹泻、高效降胆固醇等作用，同时还能促进肠道中双歧杆菌、嗜酸乳杆菌等其他益生菌的生长。最终得到的发酵素食产品可以常温或冷藏储存，货架期(21天)内该发酵素食产品中的鼠李糖乳杆菌LGG的活菌数可保持在10 6cfu/ml以上。
此外，原料可以选自豆类、谷物、坚果、蔬菜、水果或其组合，这突破了传统上采用纯液态动物奶或奶粉、或液态动物奶或奶粉与其它原料混 合使用进行发酵的方法，因此该发酵素食产品可适用于乳糖不耐症患者。
添加的这些碳源均能被鼠李糖乳杆菌LGG利用，有利于促进鼠李糖乳杆菌LGG的增殖培养。
根据本发明的另一方面，发酵终止时，发酵产物的pH值可以在3.5-5.5之间。pH值在该区间内有利于保证发酵产物中的鼠李糖乳杆菌LGG的存活数量。
根据本发明的另一方面，发酵终止时，发酵产物中的活菌数大于10 8cfu/ml。该发酵素食产品在21天货架期内中的活菌数大于10 6cfu/ml以上。该发酵素食产品在21天货架期内的酸度基本保持稳定。
具体实施方式
在下文的描述中，给出了大量具体的细节以便提供对本发明更为彻底的理解。然而，对于本领域技术人员来说显而易见的生产步骤或添加物质，本发明无需写出这些细节而得以实施。在其他的例子中，为了避免与本发明发生混淆，对于本领域公知的一些技术特征未进行描述。
根据本发明的一个实施方案，提供了一种发酵素食产品的制备方法，该方法包括：
a)原料的预处理步骤：所用原料选自豆类、谷物、坚果、蔬菜、水果或其组合，其中，优选的预处理是，针对豆类或谷物，所述预处理为沸水煮沸5-15分钟，再用沸水浸泡20-40分钟，然后去皮；针对坚果，所述预处理为用125-130摄氏度烘烤1.5-2.5小时后去皮；针对蔬菜或水果类，所述预处理为清洗和挑拣；
b)打浆过滤步骤，将经过所述预处理的原料与水混合进行打浆处理后得到混合浆料，对所述混合浆料进行过滤得到原料混合液；
c)碳源添加步骤，向所述原料混合液中添加碳源，并在50-60℃下搅拌溶解20-30分钟，其中，所述碳源的实例包括葡萄糖、果糖、半乳糖、甘露糖、核糖、鼠李糖、麦芽糖、阿拉伯糖、山梨糖、纤维二糖、海藻糖、塔格糖、岩藻糖等单糖、双糖或其组合，碳源的添加量相对于原料混合液的重量为0.1-8重量％；
d)均质灭菌步骤，将添加了所述碳源的所述原料混合液加热至65-75℃，在16-20MPa下均质，然后在90-95℃下灭菌20-30分钟；
e)接种步骤，将经过均质灭菌的所述原料混合液冷却至35-45℃，在无菌条件下接种用于发酵的鼠李糖乳杆菌LGG(ATCC53103)。所述用于 发酵的鼠李糖乳杆菌可以是菌种培养液、浓缩培养液、冷冻浓缩培养液或冻干菌粉，添加量以活菌数计为10 3-10 7cfu/ml(g)；
f)发酵步骤，将接种后的原料混合液在35-45℃下培养8-25小时，得到发酵产物；和
g)冷藏后酵步骤，将所述发酵产物冷藏、后酵，即得发酵素食产品。
该方法通过控制碳源的添加量，使发酵产物的活菌数和酸度可以控制，使发酵后的发酵产物中能够存在较高量的新鲜活跃的鼠李糖乳杆菌LGG。最终得到的发酵素食产品可以常温或冷藏储存，21天货架期内该发酵素食产品中的鼠李糖乳杆菌LGG的活菌数可保持在10 6cfu/ml以上，酸度保持稳定。
原料选自豆类、谷物、坚果、蔬菜、水果或其组合，这突破了传统上采用纯液态动物奶或奶粉，或液态动物奶或奶粉与其它原料混合使用的方法，因此该发酵素食产品可适用于乳糖不耐症患者。其中，原料优选为黄豆和其他原料的混合物，例如黄豆与花生、黄豆与水果等。
所述碳源的实例包括葡萄糖、果糖、半乳糖、甘露糖、核糖、鼠李糖、麦芽糖、阿拉伯糖、山梨糖、纤维二糖、海藻糖、塔格糖、岩藻糖等单糖、双糖或其组合，且添加量优选为0.1-0.8重量％(相对于原料混合液)。当添加的碳源种类和数量在上述范围之内时，有利于促进鼠李糖乳杆菌LGG的增殖培养，并保持货架期内发酵产物酸度的稳定。
根据本发明的另一个实施方案，发酵产物的pH值在3.5-5.5之间，在该区间内有利于保证发酵产物中的鼠李糖乳杆菌LGG的存活数量。
根据本发明的另一个实施方案，发酵终止时，发酵产物中的活菌数大于10 8cfu/ml。该发酵素食产品在21天货架期内中的活菌数大于10 6cfu/ml以上。该发酵素食产品在21天货架期内酸度基本保持稳定，酸度变化范围在10度以内。
实施例
对原料的预处理可以采取本领域所熟知的方法。例如，可以采取浸泡、煮沸、烘烤、去皮等步骤，预处理后的原料适用于后续的打浆过滤步骤即可。
实施例1-10和对比例1-4均根据以下方法的步骤实施，具体如下：
将原料预处理后，按一定质量比与水混合打浆得到混合浆料，对混合浆料进行粗过滤和100目过滤，得到原料混合液；向原料混合液中添加碳源，并在60℃下搅拌20分钟；将添加了碳源的原料混合液加热至65℃， 在16-20MPa下均质，然后在90-95℃下灭菌20分钟；将原料混合液冷却至43℃，在无菌条件下接种用于发酵的菌种(接种量为10 3～10 7cfu/ml)；对接种后的原料混合液在35-45℃进行发酵培养8-25小时。发酵结束时的pH值在3.5-5.5之间；将发酵产物冷藏、后酵，即得最终产品。
下面在表1中列出实施例1-10和对比例1-4的参数，并予以比较。
表1
Figure PCTCN2018105513-appb-000001
由表1可以看出，实施例1-10最终制得的发酵素食产品酸甜适中、质地均一，即使在21天后仍保持较高的活菌数和稳定的酸度，而对比例1-4制得的产品中，活菌数严重下降，酸度偏高或偏低，有豆腥味、酸甜不适、 质地粗糙，无法作为商品出售，除了活菌数低以外，具体来说，对比例2所得产品口感酸涩，令人无法接受；对比例3发酵速度非常慢，且所得产品没有正常发酵的香味；对比例4中，黄豆与花生未经预处理，直接打浆，导致所得产品口感粗糙酸涩，豆腥味重。
本发明已经通过上述实施例进行了说明，但应当理解的是，上述实施例只是用于举例和说明的目的，而非意在将本发明限制于所描述的实施例范围内。此外本领域技术人员可以理解的是，本发明并不局限于上述实施例，根据本发明的技术原理还可以做出更多种的变型和修改，这些变型和修改均包括在本发明所要求保护的范围以内。本发明的保护范围由附属的权利要求书及其等效范围所界定。

Claims (6)

  1. 一种发酵素食产品的制备方法，包括：
    原料的预处理步骤，对原料进行预处理，所用原料选自豆类、谷物、坚果、蔬菜、水果或其组合；
    打浆过滤步骤，将经过所述预处理的原料与水混合以进行打浆处理后得到混合浆料，对所述混合浆料进行过滤得到原料混合液；
    碳源添加步骤，向所述原料混合液中添加碳源，并在50-60℃下搅拌溶解20-30分钟，其中，所述碳源选自葡萄糖、果糖、半乳糖、甘露糖、核糖、鼠李糖、麦芽糖、阿拉伯糖、山梨糖、纤维二糖、海藻糖、塔格糖、岩藻糖或其组合，所述碳源的添加量相对于原料混合液的重量为0.1-8重量％；
    均质灭菌步骤，将添加了所述碳源的所述原料混合液加热至65-75℃，在16-20MPa下均质，然后在90-95℃下灭菌20-30分钟；
    接种步骤，将经过均质灭菌的所述原料混合液冷却至35-45℃，在无菌条件下接种用于发酵的鼠李糖乳杆菌LGG(ATCC53103)，添加量以活菌数计为10 3-10 7cfu/ml(g)；
    发酵步骤，将接种后的原料混合液在35-45℃下培养8-25小时，得到发酵产物；和
    冷藏后酵步骤，将所述发酵产物冷藏、后酵，即得发酵素食产品。
  2. 根据权利要求1所述的方法，其特征在于，所述发酵步骤结束时，所述发酵产物的pH值在3.5-5.5之间。
  3. 根据权利要求1所述的方法，其特征在于，所述发酵步骤结束时，所述发酵产物的活菌数大于10 8cfu/ml。
  4. 根据权利要求1所述的方法，其特征在于，所述发酵素食产品在21天的货架期内的活菌数大于10 6cfu/ml。
  5. 根据权利要求1所述的方法，其特征在于，在所述原料的预处理步骤中，
    针对豆类或谷物，所述预处理为沸水煮沸5-15分钟，再用沸水浸泡20-40分钟，然后去皮；
    针对坚果，所述预处理为用125-130摄氏度烘烤1.5-2.5小时后去皮；或者
    针对蔬菜或水果类，所述预处理为清洗和挑拣。
  6. 根据权利要求1所述的方法，其特征在于，所述鼠李糖乳杆菌LGG(ATCC53103)是菌种培养液、浓缩培养液、冷冻浓缩培养液或冻干菌粉。
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