阅读说明：本技术 一种利用凝结芽孢杆菌制备植物基酸奶的方法 (Method for preparing plant-based yogurt by using bacillus coagulans ) 是由 宋锦安 于 2019-08-22 设计创作，主要内容包括：本发明涉及食品生物技术领域,具体地说是一种利用凝结芽孢杆菌制备植物基酸奶的方法。一种利用凝结芽孢杆菌制备植物基酸奶的方法,其特征在于：具体制备方法如下：S1：取一定重量分数的水、糖及豆粉,搅拌均匀；S2：将搅拌均布的豆粉浆液通过均质机均质；S3：将均质后的豆粉浆液进行95~115℃高温杀菌；S4：将高温杀菌后的豆粉浆液进行冷却至45℃；S5：在冷却至45℃的豆粉浆液中接种凝结芽孢杆菌,然后进行发酵处理,发酵温度为37~50℃,发酵时间为8~16小时,直到呈现凝固状态；S6：将发酵后的豆粉浆液转移至4℃的冷库中保存12小时后,制得植物基酸奶。同现有技术相比,凝结芽孢杆菌发酵植物基酸奶风味独特,酸奶中可以更好的代入凝结芽孢杆菌的代谢产物。(The invention relates to the technical field of food biology, in particular to a method for preparing plant-based yoghourt by utilizing bacillus coagulans, which is characterized by comprising the following steps of S1, uniformly stirring a certain weight fraction of water, sugar and bean flour, S2, homogenizing the uniformly stirred bean flour slurry by a homogenizer, S3, carrying out high-temperature sterilization on the homogenized bean flour slurry at 95 ~ 115 ℃, S4, cooling the bean flour slurry subjected to high-temperature sterilization to 45 ℃, S5, inoculating the bacillus coagulans into the bean flour slurry cooled to 45 ℃, carrying out fermentation treatment, wherein the fermentation temperature is 37 ~ 50 ℃ and the fermentation time is 8 ~ 16 hours until the bean flour slurry is in a solidified state, and S6, transferring the fermented bean flour slurry into a refrigeration house at 4 ℃ for storage for 12 hours to prepare the plant-based yoghourt.)

1. A method for preparing plant-based yoghourt by using Bacillus coagulans comprises soybean flour and Bacillus coagulans, and is characterized in that: the preparation method comprises the following steps:

s1: taking a certain weight fraction of water, sugar and bean powder, and uniformly stirring;

s2: homogenizing the uniformly stirred soybean flour slurry by a homogenizer;

s3, sterilizing the homogenized bean flour slurry at a high temperature of 95 ~ 115 ℃;

s4: cooling the bean flour slurry subjected to high-temperature sterilization to 45 ℃;

s5, inoculating bacillus coagulans into the bean flour slurry cooled to 45 ℃, and then performing fermentation treatment at the fermentation temperature of 37 ~ 50 ℃ for 8 ~ 16 hours until the soybean flour slurry is in a solidification state;

s6: and transferring the fermented soybean flour slurry to a refrigeration house with the temperature of 4 ℃ for storage for 12 hours to prepare the plant-based yoghourt.

2. The method for preparing the plant-based yoghourt by using the bacillus coagulans as the claim 1, wherein the weight fraction of the soybean powder is 100 ~ 160, the weight fraction of the sugar is 40 ~ 80, and the weight fraction of the water is the complement of 1000 parts.

3. The method for preparing the plant-based yogurt by using the bacillus coagulans as claimed in claim 1, wherein the specification of the inoculated bacillus coagulans is 20 ~ 50g/T, the fermentation humidity is 70% ~ 80%, and the pH value is 4.2 ~ 4.6.6.

4. The method for preparing the plant-based yogurt using Bacillus coagulans as claimed in claim 1, wherein the method comprises the following steps: the preservation number of the bacillus coagulans strain is CCTCCM 2018445.

5. The method for preparing the plant-based yogurt using Bacillus coagulans as claimed in claim 1, wherein the method comprises the following steps: the soybean flour is any one or more of plant source soybean flour and plant source protein powder.

Technical Field

The invention relates to the technical field of food biology, in particular to a method for preparing plant-based yoghourt by utilizing bacillus coagulans.

Background

Bacillus coagulans is a facultative anaerobe with a telogenic spore structure, and is a normal microorganism beneficial to the host. The bacillus coagulans has the health-care effects of lactic acid bacteria and bifidobacteria, has the characteristics of acid resistance, heat resistance, salt resistance, easy culture, easy storage and promotion of growth and propagation of probiotics such as intestinal bifidobacteria and the like, is widely added into various foods and feeds, has strong propagation and planting capability in vivo after being eaten, has high viable count and is very beneficial to human health. The health care effect of bacillus coagulans on human bodies mainly adopts two ways: the bacillus coagulans can produce a large amount of beneficial metabolites, inhibit the growth of putrefying bacteria and maintain the balance of intestinal flora of organisms under the action of the bacillus coagulans; and the metabolite of the enzyme can promote the intestinal peristalsis, enhance the activity of the enzyme and help the digestion and absorption of the organism.

The plant-based yoghourt has the nutritional value that the plant-based yoghourt does not contain or contains a small amount of allergen, milk or animal-derived ingredients, does not contain or contains a small amount of lactose and the like, and is more suitable for consumers who are allergic to milk, intolerant to lactose, advocate vegetarians or care about environmental ethics to drink because the plant-based yoghourt does not adopt cow milk. The supply of the plant-based yogurt is more gentle. The plant has stronger stability as the raw material of the yoghourt and is more environment-friendly. The transportation and the storage of the plant raw materials are more convenient, and the yield is basically kept stable.

The conventional lactic acid bacteria have the problems of long period and difficult control when fermenting the plant-based yoghourt, and the bacillus coagulans can completely achieve the equivalent purpose of the same time.

Disclosure of Invention

The invention provides a method for preparing plant-based yoghourt by using bacillus coagulans, which overcomes the defects of the traditional lactobacillus fermented plant-based yoghourt, has equal time equivalence compared with the traditional lactobacillus fermented plant-based yoghourt fermentation process, has unique flavor of the bacillus coagulans fermented plant-based yoghourt, and can better substitute the metabolite of the bacillus coagulans in the yoghourt.

In order to realize the purpose, the method for preparing the plant-based yoghourt by using the bacillus coagulans is designed, comprises soybean flour and the bacillus coagulans, and is characterized in that: the preparation method comprises the following steps:

s1: taking a certain weight fraction of water, sugar and bean powder, and uniformly stirring;

s2: homogenizing the uniformly stirred soybean flour slurry by a homogenizer;

s3, sterilizing the homogenized bean flour slurry at a high temperature of 95 ~ 115 ℃;

s4: cooling the bean flour slurry subjected to high-temperature sterilization to 45 ℃;

s5, inoculating bacillus coagulans into the bean flour slurry cooled to 45 ℃, and then performing fermentation treatment at the fermentation temperature of 37 ~ 50 ℃ for 8 ~ 16 hours until the soybean flour slurry is in a solidification state;

s6: and transferring the fermented soybean flour slurry to a refrigeration house with the temperature of 4 ℃ for storage for 12 hours to prepare the plant-based yoghourt.

The soybean flour is 100 ~ 160 weight parts, the sugar is 40 ~ 80 weight parts, and the water is used for complementing 1000 parts.

The specification of the inoculated bacillus coagulans is 20 ~ 50g/T, the fermentation humidity is 70% ~ 80%, and the pH value is 4.2 ~ 4.6.6.

The preservation number of the bacillus coagulans strain is CCTCC NO: m2018445; the name of the preservation unit is China center for type culture Collection; the address is Wuhan university in China; the preservation date is 7 months and 4 days in 2018; the classification name is Bacillus coagulans BC-G44 (Bacillus coagulans BC-G44).

The soybean flour is any one or more of plant source soybean flour and plant source protein powder.

Compared with the prior art, the invention provides the method for preparing the plant-based yoghourt by using the bacillus coagulans, overcomes the defects of the traditional lactobacillus fermented plant-based yoghourt, has equal time equivalence compared with the traditional lactobacillus fermented plant-based yoghourt fermentation process, has unique flavor of the bacillus coagulans fermented plant-based yoghourt, and can be better substituted into the metabolite of the bacillus coagulans in the yoghourt.

Detailed Description

A method for preparing plant-based yogurt by using Bacillus coagulans comprises the following specific steps:

s1: taking a certain weight fraction of water, sugar and bean powder, and uniformly stirring;

s2: homogenizing the uniformly stirred soybean flour slurry by a homogenizer;

s3, sterilizing the homogenized bean flour slurry at a high temperature of 95 ~ 115 ℃;

s4: cooling the bean flour slurry subjected to high-temperature sterilization to 45 ℃;

s5, inoculating bacillus coagulans into the bean flour slurry cooled to 45 ℃, and then performing fermentation treatment at the fermentation temperature of 37 ~ 50 ℃ for 8 ~ 16 hours until the soybean flour slurry is in a solidification state;

s6: and transferring the fermented soybean flour slurry to a refrigeration house with the temperature of 4 ℃ for storage for 12 hours to prepare the plant-based yoghourt.

The weight fraction of the bean flour is 100 ~ 160, the weight fraction of the sugar is 40 ~ 80, the weight fraction of the water is the complement of 1000 parts

The specification of the inoculated bacillus coagulans is 20 ~ 50g/T, the fermentation humidity is 70% ~ 80%, and the pH value is 4.2 ~ 4.6.6.

The preservation number of the bacillus coagulans strain is CCTCC NO: m2018445; the name of the preservation unit is China center for type culture Collection; the address is Wuhan university in China; the preservation date is 7 months and 4 days in 2018; the classification name is Bacillus coagulans BC-G44 (Bacillus coagulans BC-G44).

The bean flour is one or more of plant source bean flour and plant source protein powder.

The invention has the advantages and positive effects that: compared with the traditional lactobacillus fermentation plant-based yogurt fermentation process, the isochronism is equivalent, which indicates that the bacillus coagulans is more suitable for the fermentation growth of plant-based protein; the bacillus coagulans fermented plant amino acid milk has unique flavor, and metabolites of bacillus coagulans can be better substituted into the yogurt; the plant-based yogurt is an excellent choice for lactose intolerance, high cholesterol, vegetarian people and the like.