Process for producing natto powder

A production process, natto powder technology, applied in the biological field, can solve the problems of nattokinase, such as high cost, difficult storage, and difficult marketing

Active Publication Date: 2013-03-13

天津市百奥生物技术有限公司

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AI-Extracted Technical Summary

Problems solved by technology

[0005] Although the natto produced by traditional technology using solid fermentation has a high number of natto bacteria, the content of nattokinase is not high, and it is not easy to preserve; and the simple production of nattokinase has a high cost and is not easy to be marketed as a...

Abstract

The invention provides a process for producing natto powder. The high-activity natto powder which contains a large amount of natto kinase and high natto microbial content is prepared by a method that liquid fermentation and solid fermentation for natto bacillus are combined. The process for producing the natto powder is different from the traditional process for producing the natto powder; because the method that liquid fermentation and solid fermentation are combined is adopted, the produced natto powder has high natto kinase activity and natto microbial content. In addition, the natto powder with needed natto kinase activity can be prepared by detecting the natto kinase activity of a solid fermentation product and a liquid fermentation product and by regulating to change a mixture ratio according to the requirements of the product, the health-care function of the natto powder is enhanced and the requirements of market are met.

Application Domain

Food preparation

Technology Topic

Bacillus nattoChemistry +3

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Examples

Experimental program(3)

Example Embodiment

[0016] Example 1

[0017] A kind of production technology of natto powder, its process comprises:

[0018] (1) Solid fermentation: Soak 1 kg of selected soybeans in running water for 20 hours, cook at 0.1Mpa for 30 minutes; inoculate with Bacillus natto after cooling, the inoculation amount is 1%; ferment, ferment at 37°C for 18 hours after inoculation; Get fresh natto;

[0019] (2) liquid fermentation: prepare culture medium, wherein get soybean powder 12% by weight percentage, glucose 7.2%, dextrin 4.8%, NaCl 0.4%, surplus is water, and pH is 7.0; Bacillus natto is inoculated, inoculum size is 5%; fermented, fermented at 37°C for 24 hours after inoculation; take the fermentation broth for later use;

[0020] (3) adopt fiber plate method and colony plate counting method to measure the nattokinase activity and the number of natto bacteria of solid fermentation product and liquid fermentation product, to obtain nattokinase activity is 1010IU/g natto powder, its preparation is specific As shown in Table 1:

[0021] The preparation (100kg) of table 1 natto powder

[0022]

[0023] Fresh natto and nattokinase liquid are mixed according to the ratios stated in Table 1, and vacuum freeze-dried to obtain the required natto powder. The specific calculation formula is as follows:

[0024] Enzyme activity of natto powder (IU/g)=(a*X+b*Y)/Z

[0025] In the formula: a is the nattokinase activity of fresh natto, IU/g;

[0026] b is the nattokinase activity of nattokinase fermentation liquid, IU/mL;

[0027] X is the quality of fresh natto, g

[0028] Y is the volume of nattokinase fermentation broth, mL

[0029] Z Prepared natto powder quality, 100kg

[0030] Get the prepared natto powder and adopt the plate method to measure the number of viable bacteria of its natto bacteria to be 3.7×10 11 cfu/g.

Example Embodiment

[0031] Example 2

[0032] A kind of production technology of natto powder, its process comprises:

[0033] (3) Solid fermentation: Soak 1 kg of selected soybeans in running water for 20 hours, cook at 0.1Mpa for 30 minutes; inoculate with Bacillus natto after cooling, the inoculation amount is 1%; ferment, in 18 hours after inoculation; get fresh sodium bean;

[0034] (4) liquid fermentation: prepare culture medium, wherein get soybean powder 12% by weight percentage, glucose 7.2%, dextrin 4.8%, NaCl 0.6%, surplus is water, and pH is 7.2: bacillus natto is inoculated, inoculum size is 5%; fermented, fermented at 37°C for 24 hours after inoculation; take the fermentation broth for later use;

[0035] (3) adopt fiber plate method and colony plate counting method to measure the nattokinase activity and the number of natto bacteria of solid fermentation product and liquid fermentation product, to obtain nattokinase activity is the natto powder of 1115IU/g, its preparation is specific As shown in table 2:

[0036] The preparation (100kg) of table 2 natto powder

[0037]

[0038] Fresh natto and nattokinase liquid are mixed according to the ratios stated in Table 1, and vacuum freeze-dried to obtain the required natto powder. The specific calculation formula is as follows:

[0039] Enzyme activity of natto powder (IU/g)=(a*X+b*Y)/Z

[0040] In the formula: a is the nattokinase activity of fresh natto, IU/g;

[0041] b is the nattokinase activity of nattokinase fermentation liquid, IU/mL;

[0042] X is the quality of fresh natto, g

[0043] Y is the volume of nattokinase fermentation broth, mL

[0044] Z Prepared natto powder quality, 100kg

[0045] Get the prepared natto powder and adopt the plate method to measure the number of viable bacteria of its natto bacteria to be 3.4×10 11 cfu/g.

Example Embodiment

[0046] Example 3

[0047] A kind of production technology of natto powder, its process comprises:

[0048] (5) Solid fermentation: Soak 1 kg of selected soybeans in running water for 20 hours, cook at 0.1Mpa for 30 minutes; inoculate with Bacillus natto after cooling, the inoculation amount is 1%; ferment, ferment at 37°C for 18 hours after inoculation; Get fresh natto;

[0049] (6) liquid fermentation: prepare culture medium, wherein get soybean powder 12% by weight percentage, glucose 7.2%, dextrin 4.8%, NaCl 0.5%, surplus is water, and pH is 6.8: bacillus natto is inoculated, inoculum size is 5%; fermented, fermented at 37°C for 24 hours after inoculation; take the fermentation broth for later use;

[0050] (3) adopt fiber plate method and colony plate counting method to measure the nattokinase activity and the number of natto bacteria of solid fermentation product and liquid fermentation product, to obtain nattokinase activity is the natto powder of 1220IU/g, its preparation is specific as shown in Table 3:

[0051] The preparation (100kg) of table 3 natto powder

[0052]

[0053] Fresh natto and nattokinase liquid are mixed according to the ratios stated in Table 1, and vacuum freeze-dried to obtain the required natto powder. The specific calculation formula is as follows:

[0054] Enzyme activity of natto powder (IU/g)=(a*X+b*Y)/Z

[0055] In the formula: a is the nattokinase activity of fresh natto, IU/g;

[0056] b is the nattokinase activity of nattokinase fermentation liquid, IU/mL;

[0057] X is the quality of fresh natto, g

[0058] Y is the volume of nattokinase fermentation broth, mL

[0059] Z Prepared natto powder quality, 100kg

[0060] Get the prepared natto powder and adopt the plate method to measure the number of viable bacteria of its natto bacteria to be 2.9 × 10 11 cfu/g.

[0061] Known from above-mentioned embodiment, can adjust the mixing ratio of fresh natto and nattokinase fermented liquid according to the needs of product, obtain the higher natto powder of nattokinase and natto bacteria number.

[0062]Visible, the production technology of described natto powder adopts liquid fermentation to produce nattokinase, utilizes solid fermentation to produce the natto that contains higher natto bacteria number at the same time, after the two are mixed according to a certain ratio, vacuum freeze-drying, obtain a kind of High-activity natto powder containing a high number of natto bacteria and nattokinase. This production process takes into account two important active ingredients with health care functions, nattokinase and natto bacteria number in natto products, and improves the Health benefits of natto powder.

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