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WO2018103118A1 - Boisson à base de lactosérum de soja fermenté et son procédé de préparation - Google Patents

Boisson à base de lactosérum de soja fermenté et son procédé de préparation Download PDF

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Publication number
WO2018103118A1
WO2018103118A1 PCT/CN2016/109536 CN2016109536W WO2018103118A1 WO 2018103118 A1 WO2018103118 A1 WO 2018103118A1 CN 2016109536 W CN2016109536 W CN 2016109536W WO 2018103118 A1 WO2018103118 A1 WO 2018103118A1
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Prior art keywords
lactic acid
acid bacteria
soybean whey
fermentation
fermented
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Chinese (zh)
Inventor
何鑫平
梁岩
于配配
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Shenzhen Institute of Advanced Technology of CAS
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Shenzhen Institute of Advanced Technology of CAS
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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 OR TREATMENT THEREOF
    • A23C11/00—Milk substitutes, e.g. coffee whitener compositions
    • A23C11/02—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins
    • A23C11/06—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing non-milk proteins

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  • the invention relates to the technical field of food processing methods, in particular to a fermented soybean whey beverage and a preparation method thereof.
  • 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.
  • 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.
  • the soybean product by-products are fully utilized to solve the problem of treatment of yellow pulp water and bean dregs;
  • 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.
  • 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.
  • 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 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.
  • 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.
  • the heating temperature is 50 to 70 ° C, preferably 55 to 65 ° C, and more preferably 60 ° C.
  • the pressurizing pressure is 80 to 90 kPa, preferably 83 to 87 kPa, and further preferably 85 kPa.
  • 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%.
  • 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.
  • 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.
  • the concentration of the CaCl 2 solution is from 2% to 4%, preferably from 3% to 4%, further preferably 3%.
  • 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.
  • 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.
  • 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.
  • the fermentation temperature of the thermostatic fermentation is 37-42 ° C, preferably 38-40 ° C, further preferably 39 ° C;
  • the fermentation time of the isothermal fermentation is 24-48 h, preferably 24-36 h, further preferably 36 h.
  • 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.
  • 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.
  • 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.
  • FIG. 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.
  • FIG. 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • the heating temperature is 50 to 70 ° C, preferably 55 to 65 ° C, and more preferably 60 ° C.
  • the pressurizing pressure is 80 to 90 kPa, preferably 83 to 87 kPa, and further preferably 85 kPa.
  • Evaporation and concentration of soy whey at a specific temperature and pressure helps to increase the concentration efficiency.
  • the evaporation concentration is carried out using a rotary evaporator.
  • 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%.
  • the concentrated soybean whey is compounded with the milk powder.
  • 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.
  • the milk powder comprises milk powder and/or goat milk powder.
  • the milk powder comprises whole milk powder and/or skimmed milk powder, preferably comprising skimmed milk powder.
  • 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.
  • 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.
  • 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.
  • Sterile sodium alginate can be used as an emulsion stabilizer and thickener.
  • the concentration of the CaCl 2 solution is from 2% to 4%, preferably from 3% to 4%, further preferably 3%.
  • 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.
  • 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.
  • the lactic acid bacteria suspension can be obtained by self-cultivation, screening and configuration.
  • 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.
  • 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 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.
  • 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 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.
  • sodium acetate in a specific amount can inhibit the growth of other bacteria and ensure the growth and proliferation of lactic acid bacteria.
  • the fermentation temperature of the isothermal fermentation is 37-42 ° C, preferably 38-40 ° C, and further preferably 39 ° C.
  • the fermentation time of the isothermal fermentation is 24-48 h, preferably 24-36 h, further preferably 36 h.
  • the use of specific fermentation temperature and fermentation time helps to improve fermentation efficiency, promote sucrose full metabolism, and improve product quality.
  • 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.
  • the low temperature is 10 ° C or lower, preferably 5 ° C or lower, and more preferably 4 ° C.
  • 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.
  • 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.
  • 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 ⁇ L of bacterial liquid, and transfer to sterile water to prepare the bacterial cell concentration.
  • 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%.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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 ⁇ L of bacterial liquid, and transfer to sterile water to prepare the bacterial cell concentration.
  • 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%.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • sucrose and soybean oligosaccharide content in the obtained soybean whey beverage was determined by HPLC, and the results are shown in Table 1:
  • Example Sucrose content wt% Soybean oligosaccharide content wt% Example 1 0.7 4.5
  • Example 2 0.6 4.9
  • Example 3 0.4 5.3
  • Example 4 0.6 5.7
  • Example 5 0.4 5.8
  • 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.
  • Example Reusable times / times Example 1 10
  • Example 2 12 Example 3 15
  • Example 4 15 Example 5 15
  • 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.

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Abstract

L'invention concerne une boisson à base de lactosérum de soja fermenté et son procédé de préparation, le procédé de préparation de la boisson à base de lactosérum de soja fermenté adopte un gel de bactéries lactiques immobilisées, pour la fermentation, qui peut utiliser efficacement des sous-produits de l'industrie du soja tout en maintenant l'activité catalytique de bactéries lactiques dans le bouillon de fermentation, recycler et utiliser les bactéries lactiques immobilisées après des réactions de fermentation continue. La processus est simple et les coûts sont faibles. La boisson à base de lactosérum de soja fermenté présente une faible teneur en saccharose et des composants actifs à teneur élevée en oligosaccharides de soja tels que le stachyose, le raffinose et autres, ce qui permet de favoriser efficacement la prolifération de bifidobactéries intestinales humaines, d'augmenter les bactéries bénéfiques, d'inhiber les bactéries nocives, de lubrifier les intestins et de favoriser la défécation, d'éliminer les toxines et d'améliorer les fonctions immunitaires intestinales humaines.
PCT/CN2016/109536 2016-12-07 2016-12-12 Boisson à base de lactosérum de soja fermenté et son procédé de préparation Ceased WO2018103118A1 (fr)

Applications Claiming Priority (2)

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CN201611117862.8 2016-12-07
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