CN106472704A - Bean milk fermenting and producing probiotic bacteria functional drinkss and food and preparation method thereof - Google Patents

Abstract

The invention belongs to the technical field of probiotic fermented beverages and food, and in particular relates to the production of high-quality probiotic functional beverages or probiotics by using a combination of various probiotics, especially the combination of Bifidobacterium adolescent and Lactobacillus plantarum, using soybean milk as a substrate for mixed bacterial fermentation. food. The preparation method of the probiotic beverage and food of the present invention is simple, does not add food additives, utilizes the synergistic effect of the mixed fermentation of Lactobacillus plantarum and Bifidobacterium adolescentis, the fermented product has a high content of viable probiotic bacteria, good quality and stable taste, and a strong flavor. Unique, the shelf life can reach 180 days without adding any chemical additives.

Description

Fermentation of soybean milk to produce probiotic functional beverage and food and preparation method thereof

technical field

The invention belongs to the technical field of probiotic fermented beverages and food, and in particular relates to the production of probiotic functional beverages and food by mixed fermentation of various probiotics with soybean milk as a substrate.

Background technique

With the progress of society and the improvement of people's living standards, people's demand for nutrition has exceeded the scope of simply satisfying survival or preventing deficiency diseases, and it is also an important means of preventing and curing diseases. A reasonable dietary structure is an effective way for human beings to improve the quality of life, prolong the life span, and maintain a healthy state. Bean food belongs to the food that blends five grains and water, is suitable for all seasons, and is safe and nutritious. Among them, soybean contains 35% to 40% high-quality protein, which is the food with the most protein in plant food, and can be used to replace animal protein. Soybeans contain 8 kinds of essential amino acids for the human body, while common grains generally lack lysine. Eating soybeans can complement cereal protein, making the human body intake of amino acids more comprehensive. Soybeans contain 20% fat, 27% carbohydrates, rich in minerals and vitamins, especially high in calcium, iron, vitamin B ₁ and vitamin B ₂ . In addition, soybeans do not contain cholesterol, only stigmasterol, and the content of soybean isoflavones is also very high. Therefore, soybeans can reduce human serum cholesterol and prevent lactose intolerance, arteriosclerosis and cerebral hemorrhage.

Probiotics are a class of active microorganisms that are beneficial to the host. They colonize the host's intestinal tract and reproductive system and can produce definite health effects, thereby improving the host's micro-ecological balance and exerting beneficial effects. The general term for active beneficial microorganisms. Probiotics can regulate the low or high immune activity to a normal state by stimulating the immune function in the intestine. This immunomodulatory effect of probiotics is also thought to help fight cancer and curb allergic diseases. It also has a certain effect on promoting the health of the intestinal digestive system. Probiotics can inhibit the reproduction of harmful bacteria in the intestine, reduce toxins, and promote intestinal peristalsis, thereby improving intestinal function and defecation. Fermenting soybean milk with probiotics can not only retain the original nutrients of soybeans, but also produce many small molecular substances that are easier for the human body to absorb after fermentation, and can also produce a special fragrance during the fermentation process, which can cover up the original soybean products Special fishy smell. In addition, soy milk fermented by probiotics can effectively increase the content of soybean isoflavones, which can effectively delay female aging, improve menopausal symptoms, osteoporosis, elevated blood lipids, heart disease, porosis, cardiovascular diseases, etc., and soybean isoflavones are significantly Reduced the incidence of breast cancer. Research also pointed out that eating more foods rich in soy isoflavones can help inhibit the growth of prostate cancer cells. Studies have shown that people who eat more low-fat, soy protein-rich foods suffer from prostate cancer. The chance of cancer will be lower.

Since yogurt was launched on the market, because it has certain effects on obesity, improving intestinal function, lowering cholesterol and preventing cardiovascular diseases, it has been deeply loved by consumers and the supply exceeds demand. In today's development, the continuous increase of the country's population and the relative lack of protein supply are the primary reasons for the malnutrition of the population. In the case of serious shortage of animal protein and relatively expensive price, to meet the market demand for protein, researchers are forced to turn their attention to the development of plant protein. Because soy milk is fermented by probiotics, it contains only a low amount of saturated fatty acids, but does not contain cholesterol and lactose, so it has double labels of nutrition and health, and soybeans have a wide range of sources and low prices. Soy milk and its related products have gradually become the focus of researchers. hot spot. In order to improve the situation of insufficient milk supply, the invention provides a technology for fermenting soybean milk.

Contents of the invention

Aiming at the problems existing in the prior art, the purpose of the present invention is to use a variety of probiotics, especially the combination of Bifidobacterium adolescentis and Lactobacillus plantarum, to produce high-quality probiotic functional beverages or food with soymilk as the substrate.

In order to solve the problems of the technologies described above, the technical solution of the present invention is as follows:

The present invention provides a soymilk-fermented live bacteria-type probiotic beverage. The live-bacteria-type probiotic beverage uses soymilk as a fermentation substrate, adopts Lactobacillus plantarum and Bifidobacterium adolescentis to stir and ferment mixed bacteria, and performs aseptic irrigation The obtained liquid fermented product is packaged without adding food additives.

The present invention also provides a soymilk fermented and sterilized probiotic beverage. The sterilized probiotic beverage uses soymilk as a fermentation substrate, adopts Lactobacillus plantarum and Bifidobacterium adolescentis to stir and ferment mixed bacteria, and then sterilizes , The liquid fermented product obtained after aseptic filling, without adding food additives.

The present invention also provides a soybean milk fermented solidified probiotic food. The solidified probiotic food uses soybean milk as a fermentation substrate and is aseptically filled in a packaging container. The coagulated fermented product obtained after mixed bacteria fermentation in the container does not add food additives.

The soymilk can be obtained by mixing at least one kind of soybeans or black soybeans or a small amount of other beans, adding water, beating and filtering, or various commercially available soymilk.

The number of live bacteria in the fermented product of the Lactobacillus plantarum after the mixed-bacteria fermentation is not less than 1.0×10 ⁸ CFU/mL.

The number of viable bacteria of the Bifidobacterium adolescentis in the fermented product after the mixed-bacteria fermentation is not less than 1.0×10 ⁸ CFU/mL.

Preferably, the Bifidobacterium adolescentis is a strain of Bifidobacterium adolescentis TK99 provided by the present invention, which has been preserved in the General Microorganism Center of China Committee for Culture Collection of Microorganisms on July 14, 2016 (address : No. 3, No. 1, Beichen West Road, Chaoyang District, Beijing, Institute of Microbiology, Chinese Academy of Sciences, postal code 100101), the preservation number is CGMCC No.12784, and the classification is named Bifidobacterium adolescentis. The strain of bifidobacterium adolescent has good oxygen tolerance, can produce active substances that can promote biological mitosis, has anti-aging effects, and is a preferred medicine for treating diarrhea. TK99 has a strong viability at pH 4.5, the number of viable bacteria can reach more than 10 ⁷ CFU/mL in 2 hours, and can survive in 0.3% bile salts, and the total number of viable bacteria can reach more than 10 ⁶ CFU/mL in 2 hours . At the same time, TK99 has obvious antibacterial effect on pathogenic Escherichia coli, Shigella flexneri and Staphylococcus aureus.

Preferably, the Lactobacillus plantarum is Lactobacillus plantarum (Lactobacillus plantarum) TK9 (patent application CN 105661230A), and this bacterial strain has been preserved in the General Microorganism Center of the China Microbiological Culture Collection Management Committee on August 17, 2015, and the preservation number is CGMCC No. 11891. This strain of Lactobacillus plantarum has a good ability to resist gastric acid and bile salts. At pH 3, the 2h survival rate is 88.03%, and the 0.3% bile salts 4h survival rate is 81.06%. Preservatives can also prolong the preservation time of beverages and food.

Further, the preparation method of the soymilk fermented live bacteria type probiotic beverage is as follows:

(1) Strain activation: Glycerol tubes of Lactobacillus plantarum and Bifidobacterium adolescentis were respectively inoculated at 1% (v/w) in the activation medium based on soybean milk for activation, pH 6.5-7.0, and the control temperature was 37±1 ℃; after activating for 0-20 hours respectively, transfer the activation medium again according to the inoculum amount of 10% (v/w) for secondary activation, and obtain the secondary seed liquid after reactivating for 16-24 hours;

(2) Mixed bacteria fermentation: Inoculate Lactobacillus plantarum and Bifidobacterium adolescentis in the fermentation medium based on soybean milk at an inoculation amount of 1×10 ⁶ to 5×10 ⁷ CFU/mL respectively, and the stirring speed is 50～ 100r/min, the first stage of fermentation at 37°C for 6-24 hours, the second stage of fermentation at 30°C for 0-12 hours;

(3) The liquid fermented product obtained after aseptic filling after the fermentation is finished is the soymilk-fermented living bacteria-type probiotic beverage.

Further, the preparation method of the soymilk fermented and sterilized probiotic beverage is as follows: the soymilk fermented live bacteria probiotic beverage is sterilized after the mixed bacteria fermentation is completed, and the liquid fermented product obtained after aseptic filling It is soymilk fermented and sterilized probiotic beverage.

Preferably, the sterilization condition is high temperature sterilization at 95° C. for 10 minutes.

Further, the preparation method of the soybean milk fermented coagulation type probiotic food is as follows:

(1) Strain activation: Glycerol tubes of Lactobacillus plantarum and Bifidobacterium adolescentis were respectively inoculated at 1% in the activation medium based on soymilk for activation, pH 6.5-7.0, and the control temperature was 37±1°C; respectively activated After 0-20 hours, the inoculation amount of 10% (v/w) was transferred to the activation medium again for secondary activation, and after 16-24 hours of reactivation, the secondary seed liquid was obtained;

(2) Mixed-bacteria fermentation: After the fermentation medium with soybean milk as the base is sterilized, it is aseptically filled in a packaging container, and the inoculums of Lactobacillus plantarum and Bifidobacterium adolescentis are respectively 10 ⁶ -10 ⁷ CFU/mL Inoculate directly in each packaging container, ferment at 37°C for 6-24 hours in the first stage, and ferment at 30°C for 0-12 hours in the second stage to obtain solidified probiotic food.

In the preparation method of the above-mentioned soybean milk fermented probiotic beverage or food:

Preferably, the activation medium is: at least one of soybeans or black beans, or mixed with a small amount of other beans, added with water to beat and filter, adding sucrose with a mass ratio of 1-10% of soybean milk, and sterilized to become an activation medium.

The activation medium can also be sterilized commercially available sugar-containing soymilk, or commercially available sugar-free soymilk, which is sterilized after adding 1-10% sucrose by mass.

The fermentation medium is: adding at least one of pumpkin powder, ginger juice or other fruit and vegetable juices with a mass ratio of 1-10% to the activation medium and then sterilizing.

Preferably, the inoculation amount of the mixed bacteria fermentation is 1:1 between Lactobacillus plantarum and Bifidobacterium adolescentis.

Preferably, the mixed bacteria fermentation is the first stage of fermentation at 37°C for 8 hours, and the second stage of fermentation at 30°C for 4 hours.

Beneficial effect:

Soymilk, as a high-protein nutritious food, has different degrees of anti-oxidation, blood pressure lowering and preventive effects on cardiovascular and cerebrovascular diseases after probiotic fermentation, and regulates the intestinal tract. The preparation method of the present invention is simple, and the probiotic fermented beverage and food can be To meet the needs of various consumer groups. Select the appropriate mixed fermentation of Lactobacillus plantarum and Bifidobacterium adolescentis, and use the synergistic fermentation between the strains, which can not only increase the yield, promote the growth and reproduction of each other, but also combine the enzyme, acid and nutrient production of the combined strains and the substrate’s The ability to decompose and utilize is significantly better than single-bacteria fermentation or other strain combinations. The quality and taste are better and stable, and the flavor is unique.

The content of active ingredients in the soybean milk functional beverage or food fermented by probiotic bacteria in the present invention is significantly improved, such as daidzein, genistein, etc., which can prevent cardiovascular diseases, improve osteoporosis and prevent cancer; the total phenols in liquid beverages The substance can be as high as 7.53 (mg GAE/g), which has anti-oxidation, strengthens blood vessel walls, promotes gastrointestinal digestion, reduces blood fat, increases body resistance and prevents arteriosclerosis and thrombosis; γ in liquid beverages -Aminobutyric acid (GABA) reaches 2.489mg/g, which has the effect of relieving and treating hypertension; at the same time, the antioxidant content can reach (0.0874mmolTE/g).

The present invention adopts the mixed fermentation of Lactobacillus plantarum and Bifidobacterium adolescentis. Firstly, after fermentation, the number of live bacteria is greatly increased compared with single fermentation of Lactobacillus plantarum or Bifidobacterium adolescentis. At the same time, the probiotics are also improved to varying degrees; secondly, Bifidobacterium adolescentis can produce active substances that promote cell mitosis during the growth process. This substance exists in the body of Bifidobacterium adolescentis and does not lose its activity outside the body of Bifidobacterium adolescentis. Therefore, the use of bifidobacterium adolescentis contains Bacillus fermented products have the effect of prolonging life and anti-aging. In addition, Bifidobacterium adolescentis is also the first choice drug for treating constipation and pseudomembranous colitis. Therefore, the preparation method of the soybean milk probiotic fermented beverage of the present invention can produce many metabolites beneficial to the human body while greatly increasing the number of viable bacteria. The Bifidobacterium adolescentis TK99 provided by the present invention has good oxygen resistance characteristics, is more conducive to industrial production, and can produce more lactic acid than other bifidobacteria, which can effectively prolong the shelf life. In addition, TK99 is partially pathogenic Gram-positive bacteria have resistance, and Lactobacillus plantarum TK9 has spectrum antifungal properties. The probiotic beverage or food of the present invention can have a shelf life of 180 days without adding any chemical additives, and the quality and flavor of the product itself Not affected.

detailed description

The present invention is described below through specific embodiments. Unless otherwise specified, the technical means used in the present invention are methods known to those skilled in the art. In addition, the embodiments should be considered as illustrative rather than limiting the scope of the invention, the spirit and scope of which is defined only by the claims. For those skilled in the art, on the premise of not departing from the spirit and scope of the present invention, various changes or modifications to the material components and dosage in these embodiments also belong to the protection scope of the present invention.

The percentage sign "%" involved in the examples, if not specified, refers to the mass percentage, the percentage of the solution refers to the number of grams of solute contained in 100mL, and the percentage between liquids refers to the volume ratio of the solution at 25°C .

For the detection methods of substances involved in the examples, if not specified, the content of soybean isoflavones is determined by the method of GB/T 23788-2009; the content of amino nitrogen is determined by the method of GB/T8143.2-89; the content of amino nitrogen is determined by the method of high performance liquid phase Determination of GABA content; determination of total phenolic content by Folin phenol reaction; determination of antioxidant content by active oxygen index method (ORAC).

For the fermentation strains involved in the examples, unless otherwise specified, the Lactobacillus plantarum is TK9, the Bifidobacterium adolescentis is TK99, and other probiotics are strains purchased from commercial strain preservation institutions.

The culture medium involved in the examples, unless otherwise specified, the activated culture medium is: at least one kind of soybean or black soybean, or mixed with a small amount of other beans, added with water, beaten and filtered, and added sucrose with a mass ratio of 1 to 10% of soybean milk After sterilization, it is an activated medium; the fermentation medium is: adding at least one of pumpkin powder, ginger juice or other fruit and vegetable juices with a mass ratio of 1-10% to the activated medium and then sterilized.

Example 1:

Research on the fermentation process of live bacteria type probiotic beverage.

In this embodiment, the commercially available sugar-containing soybean milk is sterilized as the activation medium, and the fermentation medium is the activation medium with 1-10% pumpkin powder added.

(1) Selection of fermentation strains

Glycerol tubes of different strains were inoculated in the activation medium at 1% (v/w) for primary activation, and were activated for 18 hours, and then transferred to the activation medium for the second time at the inoculation amount of 10% (v/w). In this process, secondary activation was performed for 20 hours, and 1×10 ⁷ CFU/mL single or mixed bacteria were inoculated in the fermentation medium (activation medium + 5% pumpkin powder) for 12 hours of fermentation at 37°C, with a stirring speed of 50 r/min.

Table 1 shows the optimization results of the mixed strain combination and the total number of viable probiotic bacteria in the beverage after fermentation by single bacteria or each mixed strain combination.

Table 1 The total viable count of probiotics in beverages fermented by single bacteria or different mixed bacteria combinations

Results: The mixed-bacteria fermentation in liquid fermented beverages was more excellent, and the optimal strain combination was the combination of Lactobacillus plantarum and Bifidobacterium adolescentis.

(2) Determination of inoculation amount and inoculation ratio

Lactobacillus plantarum and Bifidobacterium adolescentis glycerol tubes were respectively inoculated in the activation medium at 1% (v/w) for primary activation, and both were activated for 18 hours, and then transformed for the second time at an inoculated amount of 10% (v/w). Into the activation medium, secondary activation 20h, choose different inoculation amount and inoculation ratio in the fermentation medium, 37 ℃ mixed bacteria fermentation for 12h, through the total number of viable probiotic bacteria in the beverage after fermentation against the inoculum amount and inoculation The ratio was optimized, and the results are shown in Table 2.

Table 2 The total number of viable probiotics optimized by the inoculation amount of the mixed fermentation of Lactobacillus plantarum and Bifidobacterium adolescentis

Results: When the inoculation ratio of Lactobacillus plantarum and Bifidobacterium adolescentis was 1:1, and the inoculation volume was 1.0×10 ⁷ CFU/mL, the total number of viable probiotic bacteria after fermentation was the highest, reaching 1.5×10 ⁹ CFU/mL .

(3) The influence of fermentation form

Lactobacillus plantarum and Bifidobacterium adolescentis glycerol tubes were respectively inoculated in the activation medium at 1% (v/w) for primary activation, and both were activated for 18 hours, and then transformed for the second time at an inoculated amount of 10% (v/w). Insert into the activation medium, activate for 20 hours again, inoculate Lactobacillus plantarum and Bifidobacterium adolescentis in the fermentation medium, the inoculation amount is 1.0×10 ⁷ CFU/mL, the inoculation ratio is 1:1, and the stirring speed is 100r /min to optimize the fermentation temperature and fermentation time. The results are shown in Table 3 and Table 4.

Table 3 Effect of fermentation time on the viable count of probiotics (viable count unit: CFU/mL)

Table 4 Effects of staged fermentation on the number and taste of probiotics

Results: Fermentation at 37°C for 12 hours has the highest number of viable bacteria, but fermentation at 30°C can significantly improve the taste of fermented soybean milk beverages, so this product adopts a staged fermentation method, and the preferred fermentation time is the first stage at 37°C for 8 hours, and the second stage 30°C 4h.

Example 2:

Soybean milk fermented live bacteria probiotic beverage.

Lactobacillus plantarum and Bifidobacterium adolescentis glycerol tubes were respectively inoculated in the activation medium at 1% (v/w) for primary activation, and both were activated for 18 hours, and then transformed for the second time at an inoculated amount of 10% (v/w). Insert it into the activation medium, and activate it for 20 hours again; inoculate Lactobacillus plantarum and Bifidobacterium adolescentis in the fermentation medium of the fermenter, the inoculum amount is 1.0×10 ⁷ CFU/mL, the inoculation ratio is 1:1, stir Fermentation, the rotating speed is 60r/min, the first stage is fermented at 37°C for 8h, the second stage is fermented at 30°C for 4h, the pathogenic bacteria are detected, and the product is filled under aseptic conditions.

Fermentation finishes measuring the change of each active component content in the fermented product, uses the same method to measure the change of each active component content in plantaractobacillus or Bifidobacterium adolescentis single-bacteria fermentation product. The results are shown in Table 5 and Table 6.

Soy isoflavones are a class of secondary metabolites formed during soybean growth. Similar to estrogen, the estrogenic effect of soybean isoflavones affects hormone secretion, metabolic biological activity, protein synthesis, and growth factor activity. It has strong antioxidant and antifungal activities, and is a natural cancer chemopreventive agent , it also prevents osteoporosis, nephritis and autoimmune diseases. Soy isoflavone is a natural nutritional factor with many important physiological activities. It is a pure natural plant flavonoid estrogen, which is easily absorbed by the human body and can quickly supplement nutrition.

Table 5 Determination of Active Substances in Live Bacteria Probiotic Beverages

Table 6 Detection of pathogenic bacteria in live bacteria probiotic beverages

Results: No pathogenic bacteria were detected, and the others were in line with international product safety standards.

Example 3:

Soymilk fermented and sterilized probiotic beverage.

Lactobacillus plantarum and Bifidobacterium adolescentis glycerol tubes were respectively inoculated in the activation medium at 1% (v/w) for primary activation, and both were activated for 18 hours, and then transformed for the second time at an inoculated amount of 10% (v/w). Insert it into the activation medium, and activate it for 20 hours again; inoculate Lactobacillus plantarum and Bifidobacterium adolescentis in the fermentation medium of the fermenter, the inoculum amount is 1.0×10 ⁷ CFU/mL, the inoculation ratio is 1:1, stir Fermentation, the rotation speed is 60r/min, the first stage is fermented at 37°C for 8h, the second stage is fermented at 30°C for 4h, sterilized at 90°C for 10min, the pathogenic bacteria are detected, and the product is filled under aseptic conditions.

Determining the effect of beverage storage time on quality. The change of each active ingredient content in the fermented product is determined, and the change of each active ingredient content in the single-bacteria fermentation product of Lactobacillus plantarum or Bifidobacterium adolescentis is measured with the same method. The results are shown in Table 7-9.

Table 7 Detection of pathogenic bacteria

Results: No pathogenic bacteria were detected, and the others were in line with international product safety standards.

The impact of table 8 storage time on product quality

Table 9 Determination of active substances in sterilized probiotic beverages

In summary, it can be seen that the number of live bacteria in the mixed fermentation of Lactobacillus plantarum and Bifidobacterium adolescentis was significantly higher than that of single bacteria, and the content of active substances such as daidzein and genistein in the fermentation products increased significantly. This ingredient has the effect of preventing cardiovascular disease, improving osteoporosis and preventing cancer; the content of total phenols and antioxidants after mixed bacterial fermentation is also significantly increased. This substance can resist oxidation, strengthen blood vessel walls, promote gastrointestinal digestion, reduce Blood lipids and increase body resistance, and can prevent arteriosclerosis and thrombus formation; and γ-aminobutyric acid (GABA) in the fermentation product has the effect of relieving and treating hypertension. The prebiotics in soymilk fermented beverages have significantly increased and are rich in nutrients, which are more beneficial to the health of the body.

Example 4:

Soymilk fermented solidified probiotic food.

Lactobacillus plantarum and Bifidobacterium adolescentis glycerol tubes were respectively inoculated in the activation medium at 1% (v/w) for primary activation, and both were activated for 18 hours, and then transformed for the second time at an inoculated amount of 10% (v/w). Into the activation medium, secondary activation 20h; Inoculation of Lactobacillus plantarum and Bifidobacterium adolescentis in the fermentation medium filled in the packaging container for direct fermentation, the inoculation amount is 1.0×10 ⁷ CFU/mL, the inoculation ratio The ratio is 1:1, the first stage is fermented at 37°C for 8 hours, and the second stage is fermented at 30°C for 4 hours, which is the finished product.

The change of each active ingredient content in the fermented product is determined, and the change of each active ingredient content in the single-bacteria fermentation product of Lactobacillus plantarum or Bifidobacterium adolescentis is measured with the same method.

Table 10 Determination of active substances in solidified probiotic food

Claims (10)

1. a kind of bean milk fermentation probiotic food is it is characterised in that described bean milk fermentation probiotic food is a kind of viable type benefit Raw bacteria beverage, is using bean milk as fermentation substrate, using Lactobacillus plantarum and bifidobacterium adolescentiss after mixed bacterium stirring fermentation, enters The liquid fermentation product that row sterile filling obtains, without food additive；Or, described bean milk fermentation probiotic food is one Plant sterilization type probiotic bacteria beverage, be using bean milk as fermentation substrate, stirred through mixed bacterium using Lactobacillus plantarum and bifidobacterium adolescentiss After mixing fermentation, carry out the liquid fermentation product of acquisition after performing sterilization and sterile filling, without food additive；Or, described bean Slurry fermentation probiotic food is a kind of coagulating type probiotic food, is using bean milk as fermentation substrate, aseptic in packing container Fill, is produced using the coagulating type fermentation obtaining after Lactobacillus plantarum and bifidobacterium adolescentiss directly mixed fungus fermentation in packing container Product, without food additive.

2. bean milk according to claim 1 ferments probiotic food it is characterised in that described viable type probiotic bacteria beverage Preparation method as follows：

(1) actication of culture：Lactobacillus plantarum and bifidobacterium adolescentiss glycerol tube are inoculated in bean milk as base by 1% (v/w) respectively The activation medium of matter is activated, pH 6.5-7.0, controls temperature to be 37 ± 1 DEG C；Respectively after activation 0～20h, by 10% (v/w) inoculum concentration activation medium of transferring again carries out re-activation, after reactivation 16～24h secondary seed solution；

(2) mixed fungus fermentation：It is 1 × 10 that Lactobacillus plantarum and bifidobacterium adolescentiss are pressed inoculum concentration respectively⁶～5 × 10⁷CFU/mL connects Plant in the fermentation medium with bean milk as substrate, speed of agitator is 50～100r/min, 37 DEG C of fermentation 6～24h of first stage, 30 DEG C of fermentation 0～12h of second stage；

(3) fermentation ends, the liquid fermentation product obtaining after carrying out sterile filling is bean milk fermentation viable type probiotic bacteria beverage.

3. bean milk according to claim 2 ferments probiotic food it is characterised in that described sterilization type probiotic bacteria beverage Preparation method, be that the viable type probiotic bacteria beverage described in claim 2 is sterilized after mixed fungus fermentation terminates, more aseptic The liquid fermentation product obtaining after fill is bean milk fermentation and sterilization type probiotic bacteria beverage.

4. bean milk according to claim 3 ferments probiotic food it is characterised in that the condition of described sterilizing is 95 DEG C high Temperature sterilizing 10min.

5. bean milk according to claim 1 ferments probiotic food it is characterised in that described coagulating type probiotic food Preparation method as follows：

(1) actication of culture：Lactobacillus plantarum and bifidobacterium adolescentiss glycerol tube are inoculated in the work with bean milk as substrate respectively by 1% Change culture medium to be activated, pH6.5-7.0, control temperature to be 37 ± 1 DEG C；Respectively after activation 0～20h, by connecing of 10% (v/w) Bacterium amount activation medium of transferring again carries out re-activation, after reactivation 16～24h secondary seed solution；

(2) mixed fungus fermentation：After fermentation medium sterilizing with bean milk as substrate, sterile filling in packing container, by plant breast Bacillus and bifidobacterium adolescentiss press inoculum concentration respectively for 10⁶～10⁷CFU/mL direct inoculation in each packing container, the first stage 37 DEG C of fermentation 6～24h, 30 DEG C of fermentation 0～12h of second stage, obtain final product coagulating type probiotic food.

6. according to the arbitrary described bean milk fermentation probiotic food of claim 1-5 it is characterised in that described Lactobacillus plantarum exists In fermented product after mixed fungus fermentation, viable count is no less than 1.0 × 10⁸CFU/mL；Described bifidobacterium adolescentiss are after mixed fungus fermentation Fermented product in viable count be no less than 1.0 × 10⁸CFU/mL.

7. according to the arbitrary described bean milk fermentation probiotic food of claim 1-5 it is characterised in that described bifidobacterium adolescentiss Deposit number be CGMCC No.12784, the deposit number of described Lactobacillus plantarum is CGMCC No.11891.

8. probiotic food is fermented it is characterised in that the connecing of described mixed fungus fermentation according to the arbitrary described bean milk of claim 1-5 The amount of kind is Lactobacillus plantarum and bifidobacterium adolescentiss 1:1.

9. according to the arbitrary described bean milk fermentation probiotic food of claim 1-5 it is characterised in that described mixed fungus fermentation is the One 37 DEG C of stage fermentation 8h, 30 DEG C of fermentation 4h of second stage.

10. according to the arbitrary described bean milk fermentation probiotic food of claim 2-5 it is characterised in that described activation medium For：Semen Glyciness or Semen sojae atricolor are at least one, or are blended into other beans a small amount of, and the making beating that adds water is filtered, and adds bean milk mass ratio 1～10% Sucrose, after sterilizing be activation medium；Or the commercially available sugar-containing type bean milk that described activation medium is sterilizing；Or described activation training Foster base is to sterilize after commercially available Sugarless type bean milk adds the sucrose of mass ratio 1～10%；Described fermentation medium is：Activation medium The rear sterilizing of at least one of the middle Fructus Cucurbitae moschatae powder adding mass ratio 1～10%, Sucus Zingberis or other fruit and vegetable juice.