Method for preparing freeze-dried powder containing bacillus natto and nattokinase

Abstract

The present invention relates to freeze-dried powder containing bacillus natto and nattokinase and a preparation method thereof, the process of which comprises that: firstly, culture medium is confected and sterilized, wherein, the culture medium components with the weight percentage are 8 percent to 15 percent of soybean flour, 1 percent to 5 percent of sucrose, 0.4 percent to 0.6 percent of NaCl and the water with the rest quantity, the pH value of which is 6.8 to 7.2; secondly, the bacillus natto is inoculated, and the inoculation quantity is 2 percent to 8 percent; thirdly, the bacillus natto after the inoculation is cultured and fermented for 20 to 28 hours under the temperature of 36 DEG C to 38 DEG C; fourthly, fermentation liquid is frozen and dried in vacuum, the glycerin with 1 percent to 7 percent of the weight of the fermentation liquid is used protecting agent to be added into the fermentation liquid, which is frozen under the temperature of subzero 18 DEG C in advance to be frozen and dried in vacuum for 12 to 20 hours and then is resolved under the temperature lower than 30 DEG C. The method has low cost and is in favor of the industrial production. Under the precondition of maintaining the nattokinase activity, the freeze-dried process also holds other nutrient component in the bacillus natto and the fermentation liquid, which reduces the nattokinase purification cost.

Description

technical field [0001] The invention relates to a preparation method of freeze-dried powder containing bacillus natto and nattokinase. Background technique [0002] According to data, Japanese people have very low incidence of digestive tract diseases, thrombosis and thrombotic vascular occlusive disease, which has a lot to do with their daily consumption of natto. Natto is made by fermenting soybeans with Natto bacteria after soaking, dehydrating, and steaming. It has been found through research that natto has a variety of health effects, which are mainly related to the following three aspects: [0003] 1. Bacillus natto has broad-spectrum antibacterial effect, has certain antagonistic effect on Gram-positive bacteria, Gram-negative bacteria, yeast and mold, and has strong antibacterial effect on abnormal Hansenula. Bacillus natto can produce antibiotics such as bacitracin, polymyxin, and 2,6-pyridinedicarboxylic acid, which can inhibit pathogenic bacteria such as Staphyl...

AI Technical Summary

Problems solved by technology

[0006] Due to the natto produced by traditional technology, the shelf life is very short at room temperature, and the activity of nattokinase cannot be maintained for a long time, which greatly limits its development value as a health food

And because natto has characteristics such as drawing and special smell, there is no market in China

In addition, the natto and nattokinase products currently developed, or only have nattokinase components, the process is complicated, the cost is expensive, or directly made from natto after crushing and drying, but the development of natto bacteria that plays an antibacterial effect is relatively neglect