| dc.description.abstract | Soy products are rich in protein and have many health benefits. Some researchers have pointed out that soybeans can reduce the serum concentrations of total cholesterol, low-density lipoproteins, and triglycerides in the serum. In addition, fermented soy products have also been proven to be effective in reducing diabetes mellitus, blood pressure, heart disease, and cancer-related problems. Fermented soybean products have higher nutritional value than unfermented soybeans. Therefore, this work is about using Eurotium cristatum to ferment soymilk, and discusses its composition and nutritional value.
In this study, soybeans was raw materials. It was soaked for 12 hours, and then juiced into clear soy milk. Eurotium cristatum was isolated from tea and inoculated to soy milk and soy residue for three days of fermentation, and the temperature was controlled at 25℃、30℃、35℃、40℃ respectively, the shaker’s speed was set at 125rpm, and the samples’ enzyme inhibition ability, antioxidant activity, total polyphenol content and isoflavone bioconversion rate were analyzed. It was found that the optimal enzyme inhibition ability and product concentration and maximum bacterial weight concentration were obtained from fermentation at 30℃ and 35℃.
In addition, blueberries are rich in antioxidants, anti-cancer elements, polyphenols, which can reduce cardiovascular and stroke and other diseases. The anthocyanins contained in blueberries regulate insulin sensitivity to lower blood sugar levels, help prevent and improve type 2 diabetes, and inhibit inflammation in the body. Therefore, the blueberry was added to clear soy milk as an experimental control group, comparing the effect of its enzyme inhibition. The results showed that the fermentation liquid with 10% soy milk at 35℃ had highest enzyme inhibition and antioxidant ability. | en_US |