CN102138588A - Method for preparing bean drink by using immobilized enzyme - Google Patents

Abstract

The invention provides a method for preparing bean drink by using immobilized protease, which comprises the following steps: (1) immobilization of the enzyme: immobilizing enzyme with calcium alginate gel to obtain immobilized protease; (2) preparing a soybean culture solution: cleaning semen glycines, boiling in water for 5 min, mincing into pulp, adding water, standing, removing supernatant, adding stabilizer, adding glucose, and sterilizing to obtain semen glycines culture solution; (3) fermentation: putting the immobilized protease in the step (1) into a flask, and fermenting at constant temperature in a shaking table to obtain fermentation liquor; (4) filtering to obtain filtrate; (5) the preparation method is simple in process, short in fermentation time and easy for large-scale industrial production. The invention also provides a soybean beverage which has good taste, rich nutrition and higher economic value and social value.

Description

A kind of method of preparing bean beverage with immobilized enzyme

technical field

The invention relates to the technical field of biological fermentation, in particular to a method for preparing beverages by using immobilized enzymes, especially a method for preparing soybean beverages by using immobilized papain to ferment soybeans.

Background technique

At present, there are many types of soybean drinks in my country, but they are all pure soy milk or some drinks that have been blended and added on the basis of soy milk, and there are few fermented soybean drinks. Most of the soybean fermented foods on the market are solid foods, not drinks. In Europe and the United States, milk drinks are the main products, and there are few such products. Occasionally, some soybean fermented yoghurt will appear. Most of the so-called soybean beverages on the market are directly fermented by adding milk to soymilk, and the resulting semi-fermented yogurt has lower nutrition than fully fermented milk yogurt.

Contents of the invention

The purpose of the present invention is to provide a method for fermenting and producing soybean beverage with immobilized enzyme with short fermentation time and high nutritional value.

The technical scheme that the present invention adopts for solving the problems of the technologies described above is:

A method for preparing a bean drink by fermenting with mucormyces, comprising the following steps:

(1) Domestication of fermented strains: Streak mucor on soybean homologous culture medium;

(2) immobilized mucormycetes;

(3) Preparation of fermentation medium: fermentation medium prepared from soybeans;

(4) fermentation: the immobilized mucormycetes is placed in step (2) gained fermentation, obtains fermented liquid

(5) filter to obtain filtrate;

(6) deployment: add sugar to the filtrate to obtain the finished product;

The domestication of the fermentation strain includes: streaking the mucormycetes on the soybean solid medium, cultivating at a constant temperature of 25°C for 4 days, picking the mucormycetes and placing them in the soybean liquid medium, and cultivating them on a constant temperature shaker at 25°C to obtain Mucoral liquid.

Described immobilized Mucor comprises:

(21) Use sterile water to make sodium alginate into a paste, then add sterile water, heat and stir for 10 minutes, cool to room temperature, and use mucormycosis fixative;

(22) Put the mucormycetes liquid into the mucormycetes fixative, stir well, add in 5% calcium chloride solution at a constant speed to obtain immobilized mucormycetes.

The preparation of the fermentation culture solution in step (3) also includes: cleaning the soybeans, boiling the water for 5 minutes, mashing into a slurry, adding water, standing, removing the supernatant, adding a stabilizer (sodium chloride), adding glucose, Sterilize to obtain a fermentation broth.

The fermentation described in step (4) also includes: the fermentation temperature is 23-27° C., the fermentation time is 22-26 hours, and the amount of glucose added is controlled at 3.2%-4.8%.

The fermentation temperature is preferably 25°C.

The fermentation time is preferably 22h.

The added amount of glucose is preferably 3.2%.

The preparation in step (6) includes: adding 4% white granulated sugar.

Beneficial Effects of the Invention

The invention provides a method for preparing soybean beverage by fermenting immobilized protease with simple process and easy controllable conditions. Papain (Papain) is referred to as papain, also known as papaya enzyme. It is a pure natural biological enzyme product extracted from the milk of immature papaya (Carica papaya) fruit and refined by modern bioengineering technology. It is a sulfhydryl group (-SH)-containing endopeptidase, which has protease and esterase activities, has a wide range of specificity, and has a strong ability to hydrolyze soybean oil. At the same time, it also has a synthetic function and can convert Protein hydrolyzates are synthesized into proteinoids. Papain can use enzymatic reaction to hydrolyze soybean protein into small molecule peptides or amino acids. The invention utilizes papain to hydrolyze soybeans, effectively transforms the utilization of protein, greatly improves the nutritional value of soybeans, reduces costs, and is beneficial to human body's digestion and absorption.

The immobilized papain of the present invention ferments and prepares the soybean drink in a short time, and the prepared product is a soybean food with good taste, rich nutrition and easy absorption.

The invention controls certain fermentation at certain temperature, time and enzyme amount.

Enzymatic reactions, like most other chemical reactions, are greatly affected by temperature. Within a certain temperature range, the temperature increases and the reaction rate increases. For most enzymes, in the lower temperature range, the enzyme reaction rate increases with the increase of temperature. At a certain temperature, the enzyme reaction rate reaches the maximum, but after exceeding this temperature, the reaction rate decreases instead. . For each enzyme, under certain conditions, there is a temperature showing its maximum reaction rate, and the optimum temperature for fermenting soybeans with papain in the present invention is 52°C.

When the reaction reaches a certain level, the catalytic reaction of the enzyme will slow down or even stagnate, because the accumulation of products will always inhibit the enzyme. Throughout the fermentation process, there is also an optimum time for fermentation. The shorter the fermentation time, the lower the cost, and the longer the fermentation time, the higher the cost. The preferred fermentation time of the present invention is 8 hours.

Under the optimal condition of an enzyme action, if the substrate concentration is large enough to saturate the enzyme, the reaction rate of the enzyme is proportional to the concentration of the enzyme. However, in real fermentation, the concentration of substrate cannot be infinite, it is always limited, so the amount of enzyme should also be limited. Because the substrate is certain, the enzyme is saturated, and then adding the enzyme will not only not increase the reaction rate of the enzyme, but will cause a waste of the enzyme. An enzyme amount of 0.032% is preferred in the present invention.

Below in conjunction with embodiment, the present invention is further described.

Detailed ways

Example 1

A method for preparing bean drinks with immobilized enzymes, comprising the following steps:

(1) preparing immobilized papain: immobilizing papain with calcium alginate gel to obtain immobilized papain;

(2) Preparation of fermentation broth

Weigh 50g of soybeans, wash them, and boil them with some water for 5 minutes. Then put it into the soybean milk machine, add water to 1000ml for beating (soybean: water = 5%). Then, let the soybean milk stand still for 5 minutes, pour out 800ml of the supernatant, add 4g of stabilizer, and 1g of sodium chloride to prevent precipitation. Finally, take 250ml and put them into three flasks respectively, and add different amounts of glucose for factor analysis. Finally, it is sterilized in a sterilizing pot.

(3) Fermentation: adding immobilized protease to the fermentation broth to ferment to obtain a fermentation broth, the fermentation temperature is controlled to be 48° C., the fermentation time is 8 hours, and the enzyme amount is 0.024%;

(4) post-fermentation treatment

After filtering the fermented liquid, adding 5% white granulated sugar and 40% milk, the soybean fermented beverage is obtained.

Example 2

This example is basically the same as Example 1, the difference is that the fermentation conditions are different, the fermentation conditions of this implementation are: fermentation temperature is 50°C, enzyme amount is 0.032%, and fermentation time is 10h.

Example 3

This example is basically the same as Example 1, except that the fermentation conditions are different. The fermentation conditions in this implementation are: fermentation temperature is 52°C, enzyme amount is 0.004%, and fermentation time is 12h.

The present invention is not limited to the above-mentioned embodiments, and all equivalent embodiments that can achieve the purpose of the present invention are within the protection scope of the present invention.

Claims (8)

1. one kind prepares the method for beans drink with immobilization proteinase, it is characterized in that, may further comprise the steps:

(1) immobilization of enzyme: with enzyme immobilization, get immobilization proteinase with calcium alginate gel;

(2) preparation soy broth: washing soybean is clean, and water boil 5 minutes blends pulping, adds water, leaves standstill, and removes supernatant, adds stabilizing agent, adds glucose, and sterilization gets soy broth;

(3) fermentation: the described immobilization proteinase of step (1) is put into flask ferment, get zymotic fluid at shaking table constant temperature;

(4) filter, get filtrate;

(5) allotment goes out finished product.

2. according to claim 1ly prepare the method for beans drink, it is characterized in that described stabilizing agent is a sodium chloride with immobilization proteinase.

3. according to claim 1ly prepare the method for beans drink, it is characterized in that described protease is papain with immobilization proteinase.

4. according to claim 1ly prepare the method for beans drink with immobilised enzymes, it is characterized in that the described fermentation of step (3) also comprises: fermentation temperature 48-52 ℃, fermentation time is 8-12h, and the enzyme amount is 0.024%-0.04%.

5. according to claim 4ly prepare the method for beans drink, it is characterized in that preferred 52 ℃ of described fermentation temperature with immobilised enzymes.

6. according to claim 4ly prepare the method for beans drink, it is characterized in that described fermentation time is preferably 8h with immobilised enzymes.

7. according to claim 4ly prepare the method for beans drink, it is characterized in that described enzyme amount is preferably 0.032% with immobilised enzymes

8. one kind prepares the method for beans drink with immobilised enzymes, it is characterized in that, the described allotment of step (5) comprises adds 5% white granulated sugar and 40% milk.