Analysis For The Nutrition Content Of Soybean Milk With The Lactic Acid Bacteria Fermentation

Soybean milk is a fermentation soybean products made by lactic acid bacteria and soy milk, Its rich content of the soybean milk nutrition, quality of vegetable protein, human required amino acids, dietary fiber, high fat content, and some isoflavone which can flight by oxidation and reduce the content of cholesterol. In improving nutritional value. at the same time through the lactic acid bacteria fermentation not only retains the soy bean fragrance also produced a special quality and good taste. Along with the enhancement of people living standard, knowledge expansion, and the high quality of life people pay more attention on the content of nutrition and resistance to nutrition for soybean milk.The traditional process need by soybean milk is that boiled in100℃retain lOmin without soybean dregs. Throng this method the soymilk ruduce the dissolution rate of protein.In this paper, using soybean as raw material, change the process of soymilk, and then point out the new process that remain the soybean dregs during process of the boiling.Then analysis the conduct about protein and trypsin inhibitor. While analysis the conduct about protein and trypsine inhibitor during the time when one bacteria and mixture bacteria. The test results show that:1. A total of slurry curing technology after slap pulp cooking can be buried in soy protein in pulp cooking process of cellulouse dissolution, disintegrating into small molecule dissolution. The pulp production total of curing technology in milk protein, cellulose dissolution rate than the traditional process is increased by0.9%,41%. Compare with the first milk the trypsin activity is decreased by79.2%.2.100℃boiling10min protein dissolution rate is highest, trypsin inhibitor removal rate maximum.3.The optimum conditions about fermentation by Bifidobacterium as follow:10%inculated quantity, temperature is37℃;time for12h.The total content of protein is23.59±0.0003%when after fermented. Compared with the first milk the content of protein is increase55.81%.The content of trypsin inhibitor is0±0.003almost0.4.The optimum conditions about fermentation by Lactobacillus as follow:10%inculated quantity, temperature is37℃;time for12h.The total content of protein is23.20±0.0002%when after fermented. Compared with the first milk the content of protein is reduced53.24%.The content of trypsin inhibitor is0±0.0005almost0.5.The optimum conditions about fermentation by Lactobacillus and Bifidobacterium as follow:10%inculated quantity with mixture bacterium.the rate of content is1:1;the time of fermentation is6h; the temperature is37℃.The content of total protein of fermentation is26.09±0.0003%, the content of total protein is increase72.32compared with the first milk, and increase9.5%compared with the alone bacterium, then the content of trypsin inhibitor is0±0.0003,almost0.