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Method for producing bacillus natto comprehensive enzyme low-molecular beverage

A low-molecular-weight, production method technology, applied in application, food preparation, food science and other directions, can solve problems such as fermented beverages with natto bacteria, achieve strong environmental tolerance, inhibit the production of angiotensin, reduce The effect of blood pressure

Active Publication Date: 2010-08-18
全然之心(大连)商贸有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, fermented beverages that have been marketed in China include yeast fermented beverages and lactic acid bacteria fermented beverages, but no Bacillus natto fermented beverages have been listed for sale.

Method used

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  • Method for producing bacillus natto comprehensive enzyme low-molecular beverage
  • Method for producing bacillus natto comprehensive enzyme low-molecular beverage

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] Low-molecular beverages are produced with peanuts as the main raw material.

[0032] Weigh 10kg of peanuts, remove sundries and bad kernels, rinse with clean water twice, add 30-50kg of pure water to soak for 8-12 hours. Weigh 2 kg each of pumpkin and carrot, rinse with water twice, peel the pumpkin and cut into small pieces together with the carrot. Peanuts, pumpkins, and carrots are combined and beaten, with a particle size of 80-100 mesh, to make 100kg of plant fermentation liquid, which is put into a fermentation tank and sterilized at 121°C for 20-30 minutes. Insert Bacillus natto seed liquid at 5% and ferment for 2-3 months at 30-37°C. Transfer the fermented liquid to 10°C and ripen for 4-5 months. Filtrate, control the molecular weight below 1000, adjust the pH to 3.5-3.7, sterilize, make a low-molecular-weight enzyme stock solution, and seal it for storage.

[0033] Low-molecular beverage raw liquid, add citric acid, malic acid, amino acids, vitamins, blend i...

Embodiment 2

[0035] Produce low-molecular beverages with soybeans as the main raw material.

[0036] Weigh 20kg of soybeans, remove sundries and bad seeds, rinse with clean water twice, add 80-120kg of pure water to soak for 8-12 hours. Weigh 4 kg each of carrots and apples, rinse them twice with water, peel and core the apples, and cut them into small pieces together with the carrots. Soybeans, apples, and carrots are combined and beaten, with a particle size of 80-100 mesh, to make 200kg of plant fermentation liquid, which is put into a fermenter and sterilized at 121°C for 20-30 minutes. Insert Bacillus natto seed liquid at 3%, and ferment for 2-3 months at 30-37°C. Transfer the fermented liquid to 10°C and ripen for 4-5 months. Filtrate, control the molecular weight below 1000, adjust the pH to 3.5-3.7, sterilize, make a low-molecular-weight enzyme stock solution, and seal it for storage.

[0037] Low-molecular beverage raw liquid, add citric acid, malic acid, amino acids, vitamins,...

Embodiment 3

[0039] Low-molecular beverages are produced with corn as the main raw material.

[0040] Weigh 10kg of corn and 5kg of soybean, remove sundries and bad seeds, rinse with clean water twice, add 80-100kg of pure water to soak for 8-12 hours. Weigh 3 kg of carrots, rinse them twice with water, and cut them into small pieces. Corn, soybean, and carrot are combined and beaten, the particle size is 80-100 mesh, and 150kg of plant fermentation liquid is made, which is input into the fermenter and sterilized at 121°C for 20-30 minutes. Insert Bacillus natto seed liquid at 2%, and ferment for 2-3 months at 30-37°C. Transfer the fermented liquid to 10°C and ripen for 4-5 months. Filtrate, control the molecular weight below 1000, adjust the pH to 3.5-3.7, sterilize, make a low-molecular beverage stock solution, and store in a sealed container.

[0041] Low-molecular-weight beverage raw liquid, adding Luo Han Guo extract, citric acid, malic acid, amino acids, vitamins, blended into a l...

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Abstract

The invention discloses a method for producing bacillus natto comprehensive enzyme low-molecular beverage, which comprises the following steps: 1, pulping plant raw materials to form fermentation liquor; 2, inoculating bacillus natto into the fermentation liquor, and fermenting the mixture for 2 to 3 months at the temperature of between 30 and 37 DEG C; and 3, after-ripening the fermentation liquor for 4 to 5 months at the temperature of between 10 and 15 DEG C to form low-molecular enzyme liquor, wherein the plant raw materials comprise grains, fruits or vegetables. The method has the advantages that: the bacillus natto has strong environment tolerance and can restrain pathogenic bacteria; the fermentation of the bacillus natto does not produce acid, and the beverage does not need to adda sweetener, so the beverage is beneficial to health; natto kinase produced by the bacillus natto can dissolve thrombus, restrain the generation of angiotensin and reduce blood pressure; effective substances of the beverage are not living bacteria but stable low-molecular active components produced by the living bacteria such as low-molecular peptide, oligosaccharide, saponins, isoflavone and other active factors, so the beverage does not need low-temperature preservation and has preservation time; and the beverage adds amino acid and vitamin necessary for the human body, so the beverage is more nutrient and healthy.

Description

technical field [0001] The invention relates to a method for producing low-molecular beverages by using Bacillus natto to ferment plant materials. The fermentation process includes solid-state fermentation and liquid-state fermentation. Background technique [0002] Fermented beverages are loved by more and more consumers because of their rich nutrition, certain physiological functions, and unique flavors. At present, the fermented beverages that have been listed in China include yeast fermented beverages and lactic acid bacteria fermented beverages, but no Bacillus natto fermented beverages have been listed for sale. [0003] Bacillus natto food is the most popular health food in Japan. It has the functions of dissolving blood clots, preventing high blood pressure, lowering cholesterol and preventing atherosclerosis, adjusting gastrointestinal function, hangover, and reducing the occurrence of osteoporosis. The latest research shows that the above-mentioned effects of Baci...

Claims

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Application Information

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IPC IPC(8): A23L2/02A23L2/38A23L1/29A23L11/50A23L11/65A23L33/00
Inventor 张春枝陈莉张淑莲
Owner 全然之心(大连)商贸有限公司
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