89results about How to "Thrombolytic" patented technology

The invention relates to a casserole soup base and particularly relates to a casserole spicy soup base and a preparation method thereof. Each casserole spicy soup base is prepared by boiling 10-20 weight parts of bone soup and 1-2 weight parts of main material in a casserole, wherein the bone soup is prepared by boiling chicken bones, duck bones and beef bones in the boiling water, and the color of the bone soup is oyster white; and the main material comprises the following ingredients in parts by weight: 1-100 parts of beef tallow, 1-25 parts of vegetable oil, 1-5 parts of crystal sugar, 1-20 parts of Pixian bean paste, 1-5 parts of fermented blank bean, 1-10 parts of glutinous rice wine, 1-5 parts of shallot, 1-10 parts of ginger, 1-10 parts of spicy pepper, 1-20 parts of hot pepper, 1-3 parts of licorice root, 1-3 parts of rhizoma kaempferiae, 1-3 parts of cassia bark, 1-3 parts of bay leaf, 1-3 parts of long pepper, 1-3 parts of galanga, 1-3 parts of lithospermum, 1-3 parts of syzygium aromaticum, 1-3 parts of cardamom, 1-3 parts of cape jasmine fruit, 1-3 parts of star anise, 1-3 parts of amomum tsao-ko, 1-3 parts of pepper, 1-3 parts of fennel, 1-3 parts of fructus amomi, 1-3 parts of lysimachia sikokiana, 1-3 parts of netmeg, 1-5 parts of dried orange peel, 1-10 parts of chicken essence and 1-10 parts of cooking wine. The casserole soup base provided by the invention thoroughly abandons the traditional preparation method by repeatedly boiling a kettle of spicy soup.

A health-care natto beverage in the form of instant particles with unique taste and rich nutrients is prepared from natto powder, milk powder, malt dextrin, phytolipin dust and additives.

The invention discloses a method for preparing thrombolytic black curd beans, which comprises the following steps of: soaking high-quality soybean, cooking, cooling, inoculating to mould starter (Aspergillus), fermenting and culturing for 60-72h to obtain black curd bean semi-product; and soaking at the room temperature for 5h-8h, adding glucose 8.0%-10.0% (W/W), sterilizing, cooling, inoculating to 12.0%-15.0% (V/W) Bacillus subtilis seed solution, and fermenting and culturing at 30 DEG C -35 DEG C for 72h-84h. The thrombolytic black curd beans are rich in nutritive compositions such as soluble nitrogen, soluble sugar, water soluble mineral, and free amino acid and functional components such as black curd bean plasmin, polypeptide, soybean isoflavone, etc., and are prepared by performing two-step solid fermentation, i.e. the primary fermentation of the Aspergillus and the secondary fermentation of the Bacillus subtilis, in combination with the conventional black curd bean production technology. The black curd beans have the effects of resisting oxidation, resisting thrombosis and preventing cardiovascular disease.

The present invention uses cobra venom as base material for separating and purifying nerve growth factor, and adopts three-step chromatographic separation method to purify unique component nerve growth factor. Said invention can utilize said biologica active substance to improve glycometabolism in the nerve tissue, can promote enlargement of neuron, make the axon grow from proximate to distal endand can increase the number of organella to improve nerve cell function and can improve microcirculation. Said snake venom enzyme nerve growth factor contains arginine lipase, hydrolyzing proteinase and phosphodiesterase, etc. so that it can inhibit platelet aggregation, and can improve blood viscosity and has the functions of thrombolytic agent and vasodilator.

A composite medicine used also as the additive of cosmetics and health-care food for lowering blood viscosity, dissolving thrombus, and regulating blood pressure, blood sugar and blood fat is prepared through extracting to obtain L-polybasic metallothionein (L.pMT), lumbrikinase and antibacterial peptide, proportionally mixing it with the extracts of astragalus root and red sage root, thiooctanoic acid and 1,6-pectose-zinc biphosphate, and dispensing.

The invention belongs to the technical field of eucommia ulmoides processing, and particularly relates to a composition containing eucommia ulmoides and mulberry leaves and application of the composition to preparation of a thrombolysis product for adjuvant therapy of hypertension, hyperglycemia and hyperlipidemia. The composition containing the eucommia ulmoides and mulberry leaves contains eucommia ulmoides and/or eucommia ulmoides leaves and/or eucommia ulmoides male flowers and mulberry leaves as main materials, wherein the main materials are eucommia ulmoides or an extract of eucommia ulmoides; eucommia ulmoides leaves or an extract of eucommia ulmoides leaves; and eucommia ulmoides male flowers or an extract of eucommia ulmoides male flower extract. The composition containing the eucommia ulmoides and mulberry leaves also contains auxiliary materials: at least one of red yeast rice, natto powder, chitosan oligosaccharide, hawthorn fruits and liquorice roots. The composition containing the eucommia ulmoides and mulberry leaves has the beneficial effects that (1) the raw materials are common food materials or medicinal and edible materials, so that the composition is high in safety and free of side effects; (2) the product provided by the invention has the effects of reducing blood pressure, reducing blood fat, reducing blood sugar and dissolving thrombus, and is remarkablein effect; and (3) the mouthfeel of the raw materials which are not pleasantly accepted by people is improved, and the product is smooth and mellow in mouthfeel and is easily pleasantly accepted by people.

The invention discloses natto-kinase-enriched aloe-whole fat sour milk and a preparation method thereof. The natto-kinase-enriched aloe-whole fat sour milk comprises the following raw materials: whole-fat milk, white granulated sugar, original aloe juice, natto and lactobacillus. The preparation method comprises the following steps: Step One, uniformly stirring the whole-fat milk and the white granulated sugar, and sterilizing the mixture by carrying out heating so as to obtain a basic liquid; Step Two, incubating the dry lactobacillus powder or the activated lactobacillus solution into the basic liquid when the basic liquid is cooled, so that a lactobacillus-containing liquid is obtained; Step Three, fermenting the lactobacillus-containing liquid at constant temperature of 35-45 DEG C for 2-6 hours, so that a prepared material liquid is obtained; Step Four, adding the original aloe juice into the prepared material liquid, and carrying out stirring, so that an aloe material liquid is obtained; and Step Five, adding the homogenized natto into the aloe material liquid before eating, so that the natto-kinase-enriched aloe-whole fat sour milk is prepared. Activity of the natto kinase in the prepared reconstituted-milk sour milk can be 200IU/ml or higher, and the sour milk is good in taste, so that the reconstituted-milk sour milk is conducive to promotion and application.

The invention discloses a method for preparing food therapy brown rice juice by co-fermenting bacillus natto and lactic acid bacteria. The method comprises the following steps: respectively carrying out nitrosoguanidine mutagenesis on bacillus natto 10261 and 10263 which can be used for producing nattokinase and pyrroloquinoline quinone, then mixing bacillus natto 10261 and 10263 to mutate an offspring, carrying out cell fusion subculture, further by adopting a matrix induction adaptive strategy on the technical basis of genome rearrangement, screening at high flux to obtain the bacillus natto used for producing the nattokinase and the pyrroloquinoline quinone at high yield; carrying out nitrosoguanidine mutagenesis on lactobacillus casei, and screening out the methionine auxotroph lactobacillus casei; co-fermenting brown rice juice by using the screened bacillus subtilis natto and lactobacillus casei to obtain the brown rice juice rich in nattokinase and pyrroloquinoline quinone. The brown rice juice rich in nattokinase and pyrroloquinoline quinone, which is obtained through the method disclosed by the invention, achieves the pyrroloquinoline quinone content at 35-49 ng/mL and the nattokinase activity at 242-331 U/mL.

The invention discloses a making method of dietary therapy fermented leaf mustard. The making method comprises the following steps: respectively carrying out nitrosoguanidine mutagenesis on bacillus natto 10261 and 10263 generating nattokinase and pyrroloquinoline quinine, then mixing mutagenic descendants of the bacillus natto 10261 and 10263 generating the nattokinase and the pyrroloquinoline quinine for cell fusion subculture, carrying out high throughput screening to obtain the bacillus natto which can generate nattokinase and pyrroloquinoline quinine in high yield by further adopting a substrate-induced adaptive strategy based on a genome rearrangement technology; carrying out nitrosoguanidine mutagenesis on lactobacillus casei and screening methionine auxotroph lactobacillus casei; and co-fermenting fermented leaf mustard by using the screened bacillus natto and lactobacillus casei to obtain the fermented leaf mustard rich in nattokinase and pyrroloquinoline quinone. According to the fermented leaf mustard rich in nattokinase and pyrroloquinoline quinone disclosed by the invention, the content of pyrroloquinoline quinone reaches 93-144ng/mL and the activity of nattokinase reaches 500-1210/mL.

The invention discloses a method of preparing yoghourt rich in nattokinase and pyrroloquinoline quinine through breeding bacillus natto and lactobacillus casei and co-fermentation. The method comprises the following steps: carrying out nitrosoguanidine mutagenesis on bacillus natto 10261 and 10263 capable of producing nattokinase and pyrroloquinoline quinine respectively, then mixing the mutation progenies of the bacillus natto 10261 and 10263, and carrying out cell fusion subculture and high-throughput screening to obtain bacillus natto capable of producing nattokinase and pyrroloquinoline quinine with high yield; carrying out nitrosoguanidine mutagenesis on lactobacillus casei, and screening methionine auxotroph lactobacillus casei from the lactobacillus casei; co-fermenting fresh milk by using the screened bacillus natto and lactobacillus casei to obtain the yoghourt rich in nattokinase and pyrroloquinoline quinine. In the yoghourt rich in nattokinase and pyrroloquinoline quinine, which is obtained by the method disclosed by the invention, the content of pyrroloquinoline quinine reaches 137-149ng/mL, and the activity of nattokinase reaches 1935-2100U/mL.

The invention discloses a preparation method of fermented pineapple juice. The preparation method comprises the following steps: respectively mutating bacillus natto 10261 and 10263 used for producing nattokinase and pyrroloquinoline quinone by using nitrosoguanidine, mixing mutated products of the bacillus natto 10261 and 10263, performing cell fusion subculture, and performing high-throughput screening by further adopting a substrate induction adaptive strategy based on a genome rearrangement technology to obtain the bacillus natto which realizes high yield of the nattokinase and the pyrroloquinoline quinone; mutating lactobacillus casei by using the nitrosoguanidine, and screening methionine auxotroph lactobacillus casei; co-fermenting the screened bacillus natto and lactobacillus casei with pineapple juice to obtain the pineapple juice rich in the nattokinase and the pyrroloquinoline quinone. In the prepared pineapple juice rich in the nattokinase and the pyrroloquinoline quinone, the content of the pyrroloquinoline quinone is as high as 55ng/mL to 93ng/mL, and the activity of the nattokinase is as high as 420U/mL to 765U/mL.

The invention discloses a method for preparing fermented goat milk rich in pyrroloquinoline quinine and nattokinase by virtue of breeding and co-fermentation of bacillus natto and lactobacillus casei. The method comprises the following steps: carrying out nitrosoguanidine mutagenesis respectively on bacillus natto 10261 and 10263 for producing nattokinase and pyrroloquinoline quinine, then mixing the two mutagenesis progenies, implementing cell fusion and subculture, and conducting high-throughput screening by further adopting a substrate-induced adaptive strategy on the basis of the genome shuffling technology so as to obtain bacillus natto for the high production of nattokinase and pyrroloquinoline quinine; carrying out nitrosoguanidine mutagenesis on lactobacillus casei and screening out methionine auxotrophic lactobacillus casei; and co-fermenting fresh goat milk by virtue of the screened bacillus natto and lactobacillus casei so as to obtain the fermented goat milk rich in nattokinase and pyrroloquinoline quinine. In the fermented goat milk rich in nattokinase and pyrroloquinoline quinine prepared by the method disclosed by invention, the content of the pyrroloquinoline quinine reaches 100-134ng/mL and the activity of the nattokinase reaches 1725-1900U/mL.

The invention discloses a preparation method of dietary therapeutic fermented bayberry juice. The preparation method comprises the following steps: respectively carrying out nitrosoguanidine mutagenesis on nattokinase and pyrroloquinolinequinone-generating bacillus natto 10261 and 10263, mixing the mutagenesis descendants to carry out cell-fusion subculture, and carrying out high-throughput screening to obtain the bacillus natto which is high in yield of nattokinase and pyrroloquinolinequinone by using a substrate-induced adaptive strategy on the basis of a genome rearrangement technology; carrying out nitrosoguanidine mutagenesis on lactobacillus casei and screening the methionine nutrition-defective lactobacillus casei; fermenting bayberry juice by using the screened bacillus natto and lactobacillus casei so as to obtain the bayberry juice rich in nattokinase and pyrroloquinolinequinone. In the bayberry juice rich in nattokinase and pyrroloquinolinequinone, the content of the pyrroloquinolinequinone is up to 63-129ng/mL and the activity of nattokinase is up to 575-855U/mL.

The invention discloses a method for preparing fermented strawberry juice with a therapeutic efficacy. The method comprises following steps: respectively carrying out nitrosoguanidine mutagenesis on bacillus natto 10261 and 10263 for producing nattokinase and pyrroloquinoline quinine, and then mixing mutation progenies of the bacillus natto 10261 and 10263; carrying out cell fusion subculture, and carrying out high throughput screening by adopting a substrate-induced adaptive strategy on the basis of a genome rearrangement technology to obtain the bacillus natto for highly producing the nattokinase and the pyrroloquinoline quinine; carrying out nitrosoguanidine mutagenesis on lactobacillus casei, and screening out lactobacillus casei caused by methionine nutritional defects; carrying out co-fermentation on the strawberry juice by adopting the screened bacillus natto and lactobacillus casei, so as to prepare the strawberry juice containing nattokinase and pyrroloquinoline quinine. According to the strawberry juice rich in nattokinase and pyrroloquinoline quinine prepared by the method, the pyrroloquinoline quinine content reaches 86-135ng/mL; and the bacillus natto activity is 410-912U/mL.

The invention provides black bean wine with black bean kinase and functions of dissolving thrombi, maintaining beauty and keeping young and tonifying kidney and a making method thereof, relating to health-care wine and a making method thereof. The black bean wine is made from 10g of black beans, 5-10g of bacillus natto, 30000-50000g of white spirit and 15000-30000g of purified water. The making method comprises the following steps: cleaning the black beans and then steaming the black beans; adding the bacillus natto, stirring the substances uniformly and fermenting the black beans; carrying out postmaturation; and adding the white spirit made with pure grains, mixing the white spirit with the above substances to soak the substances, sealing a container, adding the purified water, stirring the substances uniformly, filtering the mixture and bottling the product. The black bean wine is made by taking the high-quality black beans as the main raw materials and adopting the modern process for refining and has the medicinal health-care function and can have the health-care curative effects of dissolving thrombi, maintaining beauty and keeping young and tonifying kidney.

The invention discloses a method for preparing peanut milk through co-fermentation of selected bacillus natto and lactobacillus casei, which comprises the following steps: respectively carrying out nitrosoguanidine mutagenesis on bacillus nattoes 10261 and 10263 producing nattokinase and pyrroloquinoline quinine, then mixing the mutation progenies of the two to carry out cell fusion and subculture, and carrying out high-throughput screening so as to obtain bacillus natto producing nattokinase and pyrroloquinoline quinine in high yield; carrying out nitrosoguanidine mutagenesis on lactobacillus casei, and screening methionine auxotroph lactobacillus casei; and co-fermenting peanut juice by the screened bacillus natto and lactobacillus casei, so that peanut milk rich in nattokinase and pyrroloquinoline quinine is obtained. In the peanut milk rich in nattokinase and pyrroloquinoline quinine, obtained according to the invention, the content of pyrroloquinoline quinine is 85-133 ng/mL, and the activity of nattokinase is 998-1288 U/mL.

The invention provides a production method of health type natto puffs. The production method comprises the following steps: firstly, by taking camellia seed meal and soybeans as raw materials, adding water to prepare a fermented culture base material; putting the fermented culture base material into a high-pressure steam sterilization pot to be cooked; after the fermented culture base material is cooked, cooling to be about 40 DEG C; inoculating bacillus natto and culturing; putting the mixture into a refrigerator at 4 DEG C to be subjected to after-ripening, so as to form natto; taking the prepared natto and adding milk, white granulated sugar, maltose and table salt, and mixing respectively; pulping the mixture to be thick to obtain puff stuffing, and refrigerating the puff stuffing in a refrigerator for later use; in addition, taking butter, water, the table salt and the white granulated sugar and boiling; then adding low-gluten flour, rapidly stirring until dough is not stuck on the pot and taking away the pot from fire; pouring scattered eggs by time and stirring until the mixture is in a reversed triangle shape and does not drop off when being picked by chopsticks; filling the mixture into a piping bag and putting the mixture into a drying oven to prepare puff wrappers; and after the puff wrappers are cooled, filling the puff stuffing into the prepared puff wrappers to form the natto puffs. The natto puffs prepared by the invention have low heat, low fat and low sugar and are suitable for people with hypertension, hyperlipidemia and hyperglycemia to eat.

The invention discloses a preparation method of sour soybean milk rich in natto kinase and pyrroloquinoline quinine. The preparation method comprises the following steps: respectively performing nitrosoguanidine mutation on bacillus natto 10261 and bacillus natto 10263 capable of generating natto kinase and pyrroloquinoline quinine, and the mixing the two bacillus nattos for mutating progeny, performing cell fusion subculture, further adopting a substrate-induced adaptation strategy based on the technology of genome rearrangement, obtaining the bacillus natto with high yield of natto kinase and pyrroloquinoline quinine through high throughput screening, performing nitrosoguanidine mutation on actobacillus casei, screening out the actobacillus casei with methionine auxotroph, fermenting the screened bacillus natto with the actobacillus casei for obtaining soybean milk, and obtaining the sour soybean milk rich in natto kinase and pyrroloquinoline quinine. In the sour soybean milk rich in natto kinase and pyrroloquinoline quinine prepared by the method, the content of the pyrroloquinoline quinine reaches 56 to 97 ng/mL, and the activity of natto kinase reaches 740 to 1215 U/mL.

The invention discloses a preparation method of tomato juice for dietary therapy. The method comprises the following steps: respectively carrying out nitrosoguanidine mutagenesis on bacillus natto 10261 and 10263 producing nattokinase and pyrroloquinoline quinone, mixing two products to mutate later generations to carry out cell fusion subculturing; further adopting a substrate induction adaptive strategy based on the genome rearrangement technology, and carrying out high-throughput screening to obtain bacillus natto producing nattokinase and pyrroloquinoline quinone with high yield; carrying out nitrosoguanidine mutagenesis on lactobacillus casei, and screening methionine auxotrophic lactobacillus casei; fermenting tomato juice by the screened bacillus natto and the lactobacillus casei so as to obtain nattokinase and pyrroloquinoline quinone enriched tomato juice. In the nattokinase and pyrroloquinoline quinone enriched tomato juice, the content of pyrroloquinoline quinone is 63-105ng/mL, and the activity of nattokinase is 505-946U/mL.

The invention discloses a preparation method of fermented lycium ruthenicum mill juice for dietary therapy. The method comprises the following steps: respectively carrying out nitrosoguanidine mutagenesis on bacillus natto 10261 and 10263 which produce nattokinase and pyrroloquinoline quinone, mixing two products to mutate later generations to carry out cell fusion subculturing; further adopting a substrate induction adaptive strategy based on the genome rearrangement technology, and carrying out high-throughput screening to obtain bacillus natto producing nattokinase and pyrroloquinoline quinone with high yield; carrying out nitrosoguanidine mutagenesis on lactobacillus casei, and screening methionine auxotrophic lactobacillus casei; and fermenting lycium ruthenicum mill juice by the screened bacillus natto and the lactobacillus casei so as to obtain nattokinase and pyrroloquinoline quinone enriched lycium ruthenicum mill juice. In the nattokinase and pyrroloquinoline quinone enriched lycium ruthenicum mill juice, the content of pyrroloquinoline quinone is 71-85ng/mL, and the activity of nattokinase is 445-506U/mL.

The invention discloses a method for breeding bacillus natto and lactobacillus casei shirota to ferment LactucapsativapL.var.asparaginapBailey. The method comprises the steps that two kinds of the bacillus natto 10261 and 10263 capable of producing nattokinase and pyrroloquinoline quinone are subjected to nitrosoguanidine mutagenesis, mutation progenies of the bacillus natto 10261 and 10263 are mixed for cell fusion subcultivation, a substrate induction adaptive strategy is further used on the basis of a genome rearrangement technique, and the bacillus natto containing rich nattokinase and pyrroloquinoline quinone is obtained after high-throughput screening; the lactobacillus casei shirota is subjected to nitrosoguanidine mutagenesis, and the lactobacillus casei shirota of methionine auxotroph is screened; the screened bacillus natto and lactobacillus casei shirota are fermented together and the LactucapsativapL.var.asparaginapBailey containing rich nattokinase and pyrroloquinoline quinone is obtained. The content of the pyrroloquinoline quinone in the fermented LactucapsativapL.var.asparaginapBailey containing rich nattokinase and pyrroloquinoline quinone reaches 88-107ng/mL, and the activity of the nattokinase reaches 875-1000U/mL.

The invention discloses a preparation method of diet-fermented konjak juice rich in pyrroloquinoline quinone and nattokinase. The preparation method comprises the following steps: respectively carrying out nitrosoguanidine mutagenesis on bacillus natto 10261 and 10263 producing nattokinase and pyrroloquinoline quinone, then mixing mutagenic progenies of nattokinase and pyrroloquinoline quinone for cell fusion subculture, and based on a genome rearrangement technology, further adopting a substrate induction adaptive strategy and performing high throughput screening to obtain bacillus natto highly yielding nattokinase and pyrroloquinoline quinone; carrying out nitrosoguanidine induction on lactobacillus casei and screening lactobacillus casei lack of methionine nutrition; and co-fermenting konjak juice by the screened bacillus natto and lactobacillus casei to obtain konjak juice rich in pyrroloquinoline quinone and nattokinase. In the konjak juice rich in pyrroloquinoline quinone and nattokinase disclosed by the invention, the content of pyrroloquinoline quinone reaches 68-93ng/mL and the activity of the nattokinase reaches 392-766U/mL.