Production Of Drawing Soy Beverage Produced With Sticky Lactobacillus Plantarum70810

Soy milk is a traditional Chinese beverage, rich in nutritional value, plant protein content is as high as40%, the highest is50%. Soy milk is also rich in soy isoflavones, oligosaccharides, soy lecithin, soy peptides and other nutrients, is a healthy functional beverages. However, during processing of soybean fat oxidation oxidate unsaturated fatty acids,this produced aldehydes, ketones, alcohols, amines, organic acids and hydrogen peroxide and other substances, producing the beany flavor and the green grass flavor. This has a great impact on the palatability of the people’s acceptance, at the same time, because milk is not easy to be preserved, it caused trouble to people.However, soy milk fermented by lactic acid bacteria can not only greatly improve the beany flavor, preservation of other issues, but also to retain the nutritional value of milk at a great degree, meanwhile increased the regulation of lactic acid bacteria on human intestinal, also offer cheap plant protein drinks for milk lack areas. This has multiple purposes.Probiotic lactic acid bacteria as an important probiotic group, has been widely used in the fermented food industry. Soy contains a variety of functions contents beneficial to human body, and contain nutrients probiotic lactic acid bacteria needed, It is a good substrate for probiotic lactic acid bacteria. And soymilk after fermentation not only improve the vitamin content, but also beneficial to the absorbtion of protein, calcium, iron and vitamin absorption. In this study, we use The sticky Lactobacillus plantarum70810isolated from the traditional Chinese Pickle to produce the fermented functional drawing soy yogurt, with a good property of good sense,easy preservation, good stability, and high bacterial density. This study overcome the property of not easy preserved, beany flavor and other serious problems, IT has a good combination for The good characteristics of the milkand the probiotic properties of lactic acid, it is important In development of soy foods, overcoming the lack of functional food in some Region, development of Functional food. In this study, we compared the fermentation characteristics of soy milk fermented based on the three lactic acid bacteria strains of Lactobacillus rhamnosus6005, yogurt fermentation agent I, and Lactobacillus plantarum70810with sticky. finally we determine the characteristics of soy milk fermented with70810is superior to other strains, is a good soy milk ferentation culture.Based on the Single factor experiment and response surface methodology results, the optimum fermentation conditions were as follow:soybean:water=1:8, the chosen amount of sucrose and Lactose to be added were4%and3%respectively, inoeulumsize3%and the fermentation conditions were33℃for8h. the viscosity of soybean yoghurt was3021mPa·s, the colonies were1.1×10cfu/ml The acidiy was48.88°T, the protein and solid content were1.86%and12.65%respectively,the fat content was4.1%.33flvaor components wereidentified in soybean yoghurt by GC-MS.The flavor substances in fermented soy milk is more in11species than non fermented soy milk by GC-MS, Some of the flavor substances affect the tasty of soy milk like hexanal, hexanol, pentyl furan, etc. were significantly reduced. and there also exist a lot of good flavor substances such as3-hydroxy-butanone, palmitic acid, furfural, etc. the relative content of hexanal reduced from10.96%to1.66%after fermentation, reducing the beany flavor of soymilk. The relative content of Hexanol reduced from6.38%to1.95%after fermentation. Pentyl furan has a special green grass flavor, the relative content reduced from6.57%to2.14%The direct visualization of bacterial exopolysaccharides (EPS) in fermented soy products fermented with the ropy strain70810, nonropy strain6005and less ropy strains I was studied by confocal scanning laser microscopy(CSLM) method. The EPS of70810group found in protein pores to ensure the porous of products.this provide a reliable basis for the high viscosity and high water retention and hard lumps after mixing of fermented so yogurt.the storage stability of fermented soy milk was studied at4℃and25℃,the follow properties were studied:viscosity, acidity, water retention, the number of count number and physical stability. The results showed that4℃preserved is better than25℃and the longest shelf life was up to21days.