阅读说明：本技术 一种富含苷元型异黄酮的酸浆豆腐及其制备方法 (Sour pulp bean curd rich in aglycone type isoflavone and preparation method thereof ) 是由 方祥 黄宝玲 王洁 廖振林 钟青萍 王丽 于 2020-03-30 设计创作，主要内容包括：本发明涉及食品加工技术领域,特别是涉及一种富含苷元型异黄酮的酸浆豆腐及其制备方法,一种富含苷元型异黄酮酸浆豆腐的制备方法,包括以下步骤：制备酸浆凝固剂步骤：将干酪乳杆菌和/或乳酸菌接种到黄浆水中进行发酵,制备得到酸浆凝固剂；制备酸浆豆腐步骤：将制备酸浆豆腐步骤得到的酸浆凝固剂添加到豆浆中,即可得到酸浆豆腐,本发明利用干酪乳杆菌发酵黄浆水,将黄浆水中的糖苷型异黄酮最大程度地转化为苷元型异黄酮,得到富含高活性苷元型异黄酮的酸浆凝固剂,同时使用该酸浆凝固剂进行酸浆豆腐生产加工,可制备出富含苷元型异黄酮的酸浆豆腐,提高豆腐的营养价值。(The invention relates to the technical field of food processing, in particular to sour pulp bean curd rich in aglycone isoflavone and a preparation method thereof, and the preparation method of the sour pulp bean curd rich in aglycone isoflavone comprises the following steps: preparing the wintercherry coagulant: inoculating lactobacillus casei and/or lactobacillus into yellow serofluid for fermentation to obtain a sour serofluid coagulant; preparing the sour pulp bean curd: the invention utilizes lactobacillus casei to ferment yellow serofluid, the glucoside type isoflavone in the yellow serofluid is converted into the aglycone type isoflavone to the maximum extent, the acid pulp coagulant rich in the high-activity aglycone type isoflavone is obtained, and the acid pulp coagulant is used for producing and processing the acid pulp bean curd, so that the acid pulp bean curd rich in the aglycone type isoflavone can be prepared, and the nutritive value of the bean curd is improved.)

1. A preparation method of sour pulp bean curd rich in aglycone isoflavone is characterized by comprising the following steps: the method comprises the following steps:

preparing the wintercherry coagulant: inoculating lactobacillus casei and/or lactobacillus into yellow serofluid for fermentation to obtain a sour serofluid coagulant for later use;

preparing the sour pulp bean curd: and adding the sour pulp coagulant obtained in the step of preparing the sour pulp bean curd into the soybean milk to obtain the sour pulp bean curd.

2. The method for preparing sour pulp bean curd rich in isoflavone according to claim 1, wherein the method comprises the following steps: the preparation of the wintercherry coagulant comprises the following steps: the strain of the Lactobacillus casei is SCB503 which is classified and named as Lactobacillus casei with the preservation number of CGMCC No.19421 and is preserved in China general microbiological culture Collection center of China Committee for culture Collection of microorganisms.

3. The method for preparing sour pulp bean curd rich in isoflavone according to claim 1, wherein the method comprises the following steps: the preparation of the wintercherry coagulant comprises the following steps: the lactic acid bacteria include: lactobacillus plantarum, lactobacillus helveticus, lactobacillus paracasei, lactobacillus rhamnosus, lactococcus lactis, pediococcus acidilactici and lactobacillus thermophilus.

4. The method for preparing sour pulp bean curd rich in isoflavone according to claim 1, wherein the method comprises the following steps: the step of preparing the acid pulp coagulant comprises the following substeps:

a, preparing a fermentation medium: taking yellow serofluid, adding 2-8% of cane sugar and 2-10% of whey powder by mass percent to prepare a fermentation medium for later use;

b, sterilization treatment: sterilizing the fermentation culture medium prepared in the step a at the temperature of 60-80 ℃ for 15-20min for later use;

c, inoculation: cooling the fermentation medium subjected to sterilization treatment in the step b to 30-35 ℃, and inoculating lactobacillus casei and/or lactobacillus according to the inoculation amount of 2-5% for later use;

d, fermentation culture: and c, placing the fermentation culture medium inoculated in the step c at the temperature of 35-50 ℃ for fermentation culture for 45-60 hours to obtain the physalis alkekengi coagulant.

5. The method for preparing sour milk tofu rich in isoflavone according to claim 4, wherein in step c, Lactobacillus casei and/or Lactobacillus is inoculated in the form of bacterial suspension.

6. The method for preparing sour pulp bean curd rich in isoflavone according to claim 5, wherein the method comprises the following steps: the preparation method of the lactobacillus casei and/or lactobacillus suspension comprises the following steps: dissolving Lactobacillus casei and/or lactobacillus glycerine tube preserved at-20 deg.C, inoculating into sterilized MRS liquid culture medium under aseptic operation, culturing at 37 deg.C for 16-20 hr, and passaging for 2 times to obtain Lactobacillus casei and/or lactobacillus suspension.

7. The method for preparing sour pulp bean curd rich in isoflavone according to claim 4, wherein the method comprises the following steps: in the step c, the lactobacillus is lactobacillus plantarum and lactobacillus helveticus, and the volume ratio of the lactobacillus casei to the lactobacillus plantarum to the lactobacillus helveticus is 2:1: 1.

8. The method for preparing sour pulp bean curd rich in isoflavone according to claim 1, wherein the method comprises the following steps: the step of preparing the sour pulp bean curd comprises the following substeps:

a, soybean pretreatment: cleaning soybean, soaking for 10-16h, and keeping;

b, preparing soybean milk: mixing the dried beans: grinding, filtering and boiling water in a ratio of 1:6-1:9 to obtain cooked soybean milk for later use;

c, brain stimulation: adding the sour milk coagulant into the cooked soybean milk prepared in the step b according to the proportion of 5-10% (v/v) to form tofu pudding for later use;

d, finished product: and c, adding the tofu pudding prepared in the step c into a tofu mould paved with gauze, flatly covering, pressurizing, standing and forming to obtain the sour pulp tofu.

9. A sour pulp bean curd rich in aglycone isoflavone is characterized in that: the preparation method of sour slurry bean curd rich in isoflavone according to any one of claims 1 to 8.

Technical Field

The invention relates to the technical field of food processing, in particular to sour pulp bean curd rich in aglycone isoflavone and a preparation method thereof.

Background

The bean curd plays an important role in daily diet of people due to the specific nutritive value and health care function of the bean curd. The common bean curd coagulator includes gypsum, bittern, Gluconolactone (GDL), etc. In recent years, yellow serofluid produced in the conventional bean curd pressing process has been successfully used for producing sour pulp bean curd after being fermented by lactic acid bacteria. The bean curd has the characteristics of good water retention, fine texture, strong bean flavor, no peculiar smell and low salt content. However, the production method of the sour pulp bean curd by the natural fermentation method is relatively extensive, the microbial flora is complex, the fermentation end point of the sour pulp is mostly determined by artificial experience, and the factors can cause unstable quality of the sour pulp bean curd, so that the method cannot be suitable for industrial production and has potential safety hazards. The lactobacillus is adopted to control fermentation to produce the sour pulp bean curd, scientific evaluation standards and quantitative indexes are made, and the standardized and industrialized production of the sour pulp bean curd is facilitated.

The lactobacillus is taken as the human intestinal probiotics, has high edible safety and has various probiotic functions of maintaining the micro-ecological balance of intestinal flora, regulating immunity and the like. Through lactobacillus fermentation, the polysaccharide in the yellow serofluid is decomposed into glucose and further converted into organic acids such as lactic acid, and the acidity value of the yellow serofluid is reduced to meet the requirements of bean curd gel. Meanwhile, during the fermentation process, beta-glucosidase in the lactic acid bacteria can convert glucoside type isoflavone into high-activity aglycone type isoflavone. The membrane permeability of the aglycon isoflavone is strong, the aglycon isoflavone is easy to permeate intestinal mucosa cells, and is easier to be absorbed by human bodies compared with the aglycon isoflavone, so that the bioavailability of the soybean isoflavone is greatly improved. Compared with the traditional bean curd, the bean curd prepared by fermenting the sour milk with the lactic acid bacteria has sweet taste, fine texture and high nutritional value. Therefore, the sour pulp bean curd is a nutritional health food which is very beneficial to human bodies, and also provides new functions for the original traditional bean food, thereby meeting the desire of people to become healthy and health food.

Disclosure of Invention

The invention aims to avoid the defects in the prior art and provide a preparation method of sour slurry bean curd rich in aglycone isoflavone, the sour slurry coagulant rich in high-activity aglycone isoflavone can be obtained by the preparation method, and the sour slurry bean curd is used for producing and processing the sour slurry bean curd, so that the sour slurry bean curd rich in aglycone isoflavone can be prepared, the nutritive value of the bean curd is improved, the production and use standards of yellow slurry water can be standardized, the process operation is simple, the quality stability is good, and theoretical support and technical support can be provided for industrial, standardized and large-scale production of the sour slurry bean curd.

The purpose of the invention is realized by the following technical scheme:

provides a method for preparing sour pulp bean curd rich in aglycone isoflavone, which comprises the following steps:

preparing the wintercherry coagulant: inoculating lactobacillus casei and/or lactobacillus into yellow serofluid for fermentation to obtain a sour serofluid coagulant for later use;

preparing the sour pulp bean curd: and adding the sour pulp coagulant obtained in the step of preparing the sour pulp bean curd into the soybean milk to obtain the sour pulp bean curd.

Further, in the step of preparing the acid pulp coagulant: the strain of Lactobacillus casei is SCB503 which is named as Lactobacillus casei in classification, the Latin name is Lactobacillus casei, the preservation number is CGMCC No.19421, the strain is preserved in China general microbiological culture Collection center with the addresses as follows: xilu No.1 Hospital No. 3, Beijing, Chaoyang, and the preservation date is 21.01.2020.

Further, in the step of preparing the acid pulp coagulant: the lactic acid bacteria include: lactobacillus plantarum, lactobacillus helveticus, lactobacillus paracasei, lactobacillus rhamnosus, lactococcus lactis, pediococcus acidilactici and lactobacillus thermophilus.

Further, the step of preparing the acid pulp coagulant comprises the following substeps:

a, preparing a fermentation medium: taking yellow serofluid, adding 2-8% of cane sugar and 2-10% of whey powder by mass percent to prepare a fermentation medium for later use;

b, sterilization treatment: sterilizing the fermentation culture medium prepared in the step a at the temperature of 60-80 ℃ for 15-20min for later use;

c, inoculation: cooling the fermentation medium subjected to sterilization treatment in the step b to 30-35 ℃, and inoculating lactobacillus casei and/or lactobacillus according to the inoculation amount of 2-5% for later use;

d, fermentation culture: and c, placing the fermentation culture medium inoculated in the step c at the temperature of 35-50 ℃ for fermentation culture for 45-60 hours to obtain the physalis alkekengi coagulant.

Further, in the step c, the lactobacillus casei and/or the lactobacillus are inoculated in the form of bacterial suspension.

Further, the preparation method of the bacterial suspension of the lactobacillus casei and/or the lactic acid bacteria comprises the following steps: dissolving Lactobacillus casei and/or lactobacillus glycerine tube preserved at-20 deg.C, inoculating into sterilized MRS liquid culture medium under aseptic operation, culturing at 37 deg.C for 16-20 hr, and passaging for 2 times to obtain Lactobacillus casei and/or lactobacillus suspension.

Further, in the step c, the lactobacillus is lactobacillus plantarum and lactobacillus helveticus, and the volume ratio of the lactobacillus casei to the lactobacillus helveticus is 2:1: 1.

Further, the step of preparing the tart pulp bean curd comprises the following substeps:

a, soybean pretreatment: cleaning soybean, soaking for 10-16h, and keeping;

b, preparing soybean milk: mixing the dried beans: grinding, filtering and boiling water in a ratio of 1:6-1:9 to obtain cooked soybean milk for later use;

c, brain stimulation: adding the sour milk coagulant into the cooked soybean milk prepared in the step b according to the proportion of 5-10% (v/v) to form tofu pudding for later use;

d, finished product: and c, adding the tofu pudding prepared in the step c into a tofu mould paved with gauze, flatly covering, pressurizing, standing and forming to obtain the sour pulp tofu.

The invention also provides sour pulp bean curd rich in the aglycone isoflavone, which is prepared by the preparation method of the sour pulp bean curd rich in the aglycone isoflavone.

Compared with the prior art, the invention has the following beneficial effects: the lactobacillus casei and/or lactobacillus are added into the yellow serofluid, under the fermentation action, the lactobacillus casei and/or lactobacillus can generate a large amount of beta-glucosidase, can hydrolyze the glycoside structure of soybean isoflavone in the yellow serofluid, and is converted into a aglycone form with higher biological activity, thereby improving the biological effectiveness of the soybean isoflavone, simultaneously keeping the high-content aglycon isoflavone along with the addition of the acid pulp coagulant into the bean curd preparation process again, finally obtaining the acid pulp bean curd rich in the aglycon isoflavone, not only greatly improving the nutritional value of the bean curd, having light and sweet taste and aromatic bean flavor, but also standardizes the manufacture and use standards of the yellow serofluid, has simple process operation and good quality stability, can provide theoretical support and technical support for the industrialized, standardized and large-scale production of the sour pulp bean curd.

Drawings

The invention is further illustrated by means of the attached drawings, but the embodiments in the drawings do not constitute any limitation to the invention, and for a person skilled in the art, other drawings can be derived on the basis of the following drawings without inventive effort.

FIG. 1 is a process flow diagram of a preparation method of sour pulp bean curd of the present invention.

FIG. 2 is a graph showing the results of the experiment in the present invention.

Detailed Description

The invention is further described with reference to the following examples.

Provides a method for preparing sour pulp bean curd rich in aglycone isoflavone, which comprises the following steps:

preparing the wintercherry coagulant: inoculating lactobacillus casei and/or lactobacillus into yellow serofluid for fermentation to obtain a sour serofluid coagulant for later use;

preparing the sour pulp bean curd: and adding the sour pulp coagulant obtained in the step of preparing the sour pulp bean curd into the soybean milk to obtain the sour pulp bean curd.

Due to the addition of the lactobacillus casei and/or the lactobacillus in the yellow serofluid, under the fermentation action, the lactobacillus casei and/or the lactobacillus can generate a large amount of beta-glucosidase, can hydrolyze the glycoside structure of the soybean isoflavone in the yellow serofluid, and can be converted into a aglycone form with higher biological activity, so that the biological effectiveness of the soybean isoflavone is improved, and the sour serofluid coagulant is ensured to be rich in aglycone isoflavone. And the high-content aglycone isoflavone is retained along with the addition of the acid pulp coagulant into the bean curd making process, and finally the acid pulp bean curd rich in aglycone isoflavone is obtained.

In a preferred embodiment, in the step of preparing the acid syrup coagulant: the strain of Lactobacillus casei is SCB503, which is classified and named as Lactobacillus casei, the Latin name is Lactobacillus casei, the preservation number is CGMCC No.19421, which is preserved in China general microbiological culture Collection center with the address as follows: beijing, Chaoyang district, Beichen Lu No.1 Hospital No. 3, with a preservation date of 2020, 01 month and 21 days; the lactobacillus casei has the highest transformation efficiency and can efficiently transform the soybean isoflavone.

In a preferred embodiment, in the step of preparing the acid syrup coagulant: the lactic acid bacteria include: one or more of lactobacillus plantarum, lactobacillus helveticus, lactobacillus paracasei, lactobacillus rhamnosus, lactococcus lactis, pediococcus acidilactici and lactobacillus thermophilus; the lactobacillus can effectively cooperate with lactobacillus casei to efficiently convert the soybean isoflavone.

In a preferred embodiment, the step of preparing the wintercherry coagulants includes the substeps of:

a, preparing a fermentation medium: taking yellow serofluid, adding 2-8% of cane sugar and 2-10% of whey powder by mass percent to prepare a fermentation medium for later use;

b, sterilization treatment: sterilizing the fermentation culture medium prepared in the step a at the temperature of 60-80 ℃ for 15-20min for later use;

c, inoculation: cooling the fermentation medium subjected to sterilization treatment in the step b to 30-35 ℃, and inoculating lactobacillus casei and/or lactobacillus according to the inoculation amount of 2-5% for later use;

d, fermentation culture: and c, placing the fermentation culture medium inoculated in the step c at the temperature of 35-50 ℃ for fermentation culture for 45-60 hours to obtain the physalis alkekengi coagulant.

The substep of preparing the acid pulp coagulant can prepare the acid pulp coagulant better, more conveniently and quickly.

In a preferred embodiment, in said step c, the lactobacillus casei and/or the lactic acid bacteria are inoculated in the form of a bacterial suspension.

In a preferred embodiment, the preparation method of the bacterial suspension of lactobacillus casei and/or lactobacillus comprises the following steps: dissolving Lactobacillus casei and/or lactobacillus glycerine tube preserved at-20 deg.C, inoculating into sterilized MRS liquid culture medium under aseptic operation, culturing at 37 deg.C for 16-20 hr, and passaging for 2 times to obtain Lactobacillus casei and/or lactobacillus suspension.

In a preferred embodiment, in the step c, the lactobacillus is lactobacillus plantarum and lactobacillus helveticus, and the volume ratio of the lactobacillus casei to the lactobacillus helveticus is 2:1: 1.

In a preferred embodiment, the step of preparing the tart pulp bean curd comprises the following substeps:

a, soybean pretreatment: cleaning soybean, soaking for 10-16h, and keeping;

b, preparing soybean milk: mixing the dried beans: grinding, filtering and boiling water in a ratio of 1:6-1:9 to obtain cooked soybean milk for later use;

c, brain stimulation: adding the sour milk coagulant into the cooked soybean milk prepared in the step b according to the proportion of 5-10% (v/v) to form tofu pudding for later use;

d, finished product: and c, adding the tofu pudding prepared in the step c into a tofu mould paved with gauze, flatly covering, pressurizing, standing and forming to obtain the sour pulp tofu.

The invention also provides sour pulp bean curd rich in the aglycone isoflavone, which is prepared by the preparation method of the sour pulp bean curd rich in the aglycone isoflavone. The sour pulp coagulant is applied to the production of the sour pulp bean curd, high-content aglycon-type isoflavone is retained along with the fact that the sour pulp coagulant is added into the bean curd production process again, and the sour pulp bean curd rich in aglycon-type isoflavone is obtained finally.

The invention is further described with reference to specific examples.