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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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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI 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 health food. Therefore The development of the production process of natto powder with high content of nattokinase and natto bacteria will help the popularization of natto products and realize its health care effect on the public, which has important practical significance in production

Method used

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  • Process for producing natto powder

Examples

Experimental program
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Effect test

Embodiment 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 ...

Embodiment 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 t...

Embodiment 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...

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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.

Description

technical field [0001] The invention relates to the field of biotechnology, in particular to a production process of natto powder. Background technique [0002] Natto is a common traditional fermented food in Japan. It is made from soybeans fermented by natto bacteria. It is sticky. It not only retains the nutritional value of soybeans, is rich in vitamin K, and can improve the digestion and absorption rate of protein. More importantly, the fermentation process produces A variety of physiologically active substances, the most important of which is nattokinase, which has a thrombolytic effect. [0003] Bacillus subtilis natto (Bacillus subtilis natto) is a beneficial bacterium with acid-resistant and heat-resistant characteristics. It has a 100% survival rate under gastric acid for four hours and has a strong ability to inhibit pathogenic bacteria. It is one of the most powerful strains that can directly reach the small intestine. After oral administration, it can change the...

Claims

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Application Information

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IPC IPC(8): A23L1/20A23L1/29A23L11/00A23L33/00
Inventor 黄登禹张岩宋振玉
Owner 天津市百奥生物技术有限公司
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