Production method of thrombolytic fermented soya beans

A production method, the technology of plugging fermented soy beans, is applied in the field of making fermented soy sauce for thrombolysis, which can solve the problems of not fully exerting the health function of fermented soy beans, and achieve significant social and economic benefits and the effect of increasing the content of fibrinolytic enzymes

Inactive Publication Date: 2008-11-19
SOUTH CHINA UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Fermented soya bean is a traditional fermented food in my country. It has the functions of appetizing and increasing food, eliminating stagnation, dispelling wind and cold, and preventing cardiovascular diseases. The health care function of fermented soya bean as medicine and food

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] 1. Pre-fermentation of black beans

[0031] Selected high-quality black beans are cleaned, soaked at room temperature for 5 hours, and the ratio of soaking water is 1:3; 121 ° C, 0.1 MPa, steamed for 30 minutes, after cooling, inoculate seed koji (Aspergillus), thick layer ventilation culture, turn the koji after 24 hours, and turn the beans after 60 hours The koji can be produced by spreading the yellow-green spores; put the finished koji into a pool, wash off the surface conidia and mycelium, and dry it in a 50°C drying oven for 8 hours to obtain a semi-finished soybean meal, which is stored at -20°C for later use.

[0032] 2. Post-fermentation of black beans

[0033] (1) Strains

[0034] Bacillus subtilis (Bacillus subtilis) DC-12 is a high-yielding tempeh plasminase strain screened from tempeh in our laboratory and stored at -80°C.

[0035] (2) Seed medium

[0036] According to 100mL water containing glucose 1.0g, soybean peptone 1.0g, Na 2 HPO 4 0.2g, NaH 2 P...

Embodiment 2

[0047] 1. Pre-fermentation of black beans

[0048] Selected high-quality black beans are cleaned, soaked at room temperature for 8 hours, and soaked in water at a ratio of 1:5; 121°C, 0.1MPa, steamed for 40 minutes, cooled, inoculated with seed koji (Aspergillus), and cultivated in a thick layer of ventilation. After 24 hours, turn the koji, and after 72 hours, the beans The koji can be produced by spreading the yellow-green spores; put the finished koji into a pool, wash off the surface conidia and mycelium, and dry it in a 50°C drying oven for 10 hours to obtain a semi-finished soybean meal, which is stored at -20°C for later use.

[0049] 2. Post-fermentation of black beans

[0050] (1) Strains

[0051]Bacillus subtilis (Bacillus subtilis) DC-12 is a high-yielding tempeh plasminase strain screened from tempeh in our laboratory and stored at -80°C.

[0052] (2) Seed medium

[0053] According to 100mL water containing glucose 1.0g, soybean peptone 1.0g, Na 2 HPO 4 0.2g,...

Embodiment 3

[0063] 1. Pre-fermentation of soybeans

[0064] Selected high-quality soybeans are cleaned, soaked at room temperature for 7 hours, and the water immersion ratio is 1:4; 121 ° C, 0.1 MPa, steamed for 35 minutes, after cooling, inoculate seed koji (Aspergillus), thick-layer ventilation culture, turn the koji after 24 hours, and turn the beans after 72 hours The koji can be produced by spreading the yellow-green spores; put the finished koji into a pool, wash off the surface conidia and mycelia, and dry it in a drying oven at 50°C for 9 hours to obtain a semi-finished soybean meal, which is stored at -20°C for later use.

[0065] 2. Post-fermentation of soybeans

[0066] (1) Strains

[0067] Bacillus subtilis (Bacillus subtilis) DC-12 is a high-yielding tempeh plasminase strain screened from tempeh in our laboratory and stored at -80°C.

[0068] (2) Seed medium

[0069] According to 100mL water containing glucose 1.0g, soybean peptone 1.0g, Na 2 HPO 4 0.2g, NaH 2 PO 4 0...

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PUM

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Abstract

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.

Description

technical field [0001] The invention belongs to the field of food fermentation engineering, and in particular relates to a production method of using soybeans as raw materials to produce thrombus-dissolving tempeh. Background technique [0002] Embolism diseases seriously endanger human life and health, especially cardiovascular and cerebrovascular embolism diseases are one of the most serious and common diseases that endanger the health of middle-aged and elderly people. An effective and reliable method for treating thromboembolic diseases is thrombolytic therapy using fibrinolytic enzymes or their activators, and there is an urgent need for efficient and safe thrombolytic agents. In addition, modern people's concept of disease has changed from treating diseases to preventing diseases, and health foods with the same source of medicine and food and unique effects are favored by people. [0003] Japanese patents (JP61162184), (JP1180834) and (JP5336917) relate to a novel thr...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/202A23L1/29A23L11/20A23L33/00
Inventor 郭勇黎金兰
Owner SOUTH CHINA UNIV OF TECH
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