| As a traditional Chinese food, Soybean milk has good nutritional values and health care functions . It has the following advantages in the roles of nutrition and physiology:with good nutrition compared with the milk;with good protein digestibility(the highest 95%) and absorption(fully utilized) in a variety of soybean products; no containing lactose, no "lactose intolerance" and other allergy problems;no containing cholesterol and starch, suitable for patients suffering from heart and brain disease, vascular disease ,diabetes and obesity disease ;As a nutritional healthy food ,Soybean milk is welcomed by the majority. However,there will be stratification of Soybean milk by over-preservation,sequentially infecting its quality and sales, Therefore, it is necessary to improve the stability problems of soybean milk.In this article,a series of single factor experiments are carried out upon the process homogenization pressure and the addition level of emulsifier,stabilizer and protosalt,which affect the stability.Moreover,an orthogonal design experiment is conducted to determine the best technology for the stability improvement.The result indicates:on condition that the homogening pressure is 15Mpa, while the addition level of CMC-Na is 0.05%, of monoglycerides is 0.1%,and of NaCl is 0.025%,the stability coefficeint of the re-confected soybean milk could reach up to 0.784,of which the delamination could be avoided under 4℃for 1 month.Soybean milk contains a variety of functional components, including the soy oligosaccharides promoting the proliferation of intestinal bifidobacteria,and it has with many biological and health care functions:Firstly, the presence of bifidobacteria in the human body can reduce theβ-glucuronidase, nitroreductase, azo reductase levels, and these substances can make pre-carcinogens into carcinogens. Bifidobacterium can induce immune response and enhance body immune function, so it can be effectively anti-cancer and anti-tumor.Secondly, the change of intestinal microflora balance maked serum cholesterol reduce; meanwhile, the bifidobacteria inhibited the T-bacterial as activating enzyme in the human body to control the newly formed low-density lipoprotein receiver, so can reduce serum cholesterol goals.Thirdly, Bifidobacteria fermented a large number of short-chain fatty acids generated by soybean oligosaccharides, can stimulate the intestinal peristalsis and make stool moist and maintain a certain osmotic pressure, thereby preventing constipation.Fourthly, bifidobacteria can reduce the toxic metabolite (amine, ammonia) , thereby reducing the burden of the liver breaking down toxins. In addition, the bifidobacteria in the intestine can synthesize VB1, VB2, VB6, VB12, niacin ,folic acid and other nutrients.Domestic research of the effect soybean oligosaccharides in the soybean milk on Bifidobacterium proliferation was little,Therefore, to study the proliferation effect of soybean milk on Bifidobacterium longum is one of the priorities in this article. Culturing Bifidobacterium longum in soybean milk simulated intestinal and established the the fermentation kinetic model of Bifidobacterium longum, was to provide technical support of Bifidobacterium longum culturing and theoretical basis health care functions of soybean milk.In this paper,with the process of yeast 20005 cultured by laboratory fermented the whey of soy protein concentrate and tracking the soy oligosaccharides on the fermentation process by the determination of soluble solids, paper chromatography and high performance liquid chromatography to control the reasonable time end of fermentation. we prepared the impure soybean oligosaccharide samples .By using different concentrations of soybean oligosaccharides ascarbon source of MRS medium and soybean milk simulated gut ,to study the function of soybean oligosaccharides proliferated the Bifidobacterium longum and fermentation kinetic parameter in the growth. The best fermentation time was 20 hour,the soybean oligosaccharides in the soybean milk can effectively promote the proliferation of Bifidobacterium longum, And the maximum specific growth rate increased linearly with the substrate concentration increasing. And the kinetic model of Bifidobacterium longum BL-05 using soybean milk simulated gut medium in batchfermentation growth was (?)... |
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