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Production method for bacillus natto and cordyceps fungus composite enzyme series of products

A technology of complex enzymes and series products, which is applied in food preparation, application, food science, etc., can solve the problems of no Bacillus natto fermented beverage, Bacillus natto and Cordyceps composite fermented beverage, etc. The production of angiotensin, the effect of strong environmental tolerance

Inactive Publication Date: 2013-10-30
DALIAN NUTRIZON BIOTECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, the fermented beverages that have been launched in the domestic market include yeast fermented beverages and lactic acid bacteria fermented beverages. There are no Bacillus natto fermented beverages, Bacillus natto and Cordyceps fermented beverages on the market.

Method used

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  • Production method for bacillus natto and cordyceps fungus composite enzyme series of products
  • Production method for bacillus natto and cordyceps fungus composite enzyme series of products

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0071] Use peanuts as the main raw material to produce natto and cordyceps complex enzyme products.

[0072] Weigh 10 kg of peanuts, remove sundries and broken grains, rinse with water twice, add 50 kg of pure water and soak for 10 hours. Weigh 2kg each of pumpkin and carrot, rinse with water twice, peel the pumpkin and cut into small pieces with carrots. The peanuts, pumpkins, and carrots are combined and beaten with a particle size of 100 mesh to make 100 kg of plant fermentation liquid, which is fed into the fermentation tank and sterilized at 121°C for 30 minutes. 3% access to natto bacteria seed liquid, 35 ℃ ventilation and fermentation for 7 days. Then add 5% cordyceps fungus seed liquid and ventilate at 28-32°C for 7 days. Transfer the fermentation broth to 10°C and mature for 4 months. Filter with 600-800 mesh, adjust pH 3.5-3.7, sterilize, prepare low-molecular-weight enzyme solution of natto fungus and cordyceps, and store it in a sealed container. The low-molecular...

Embodiment 2

[0074] Soybean is the main raw material of natto bacteria and cordyceps fungus complex enzyme products.

[0075] Weigh 20 kg of soybeans, remove sundries and bad grains, rinse with clean water twice, add 110 kg of pure water and soak for 8 hours. Weigh 4kg each of carrot and apple, rinse with water twice, peel and pit the apple and cut it into small pieces together with the carrot. Soybeans, apples, and carrots are combined and beaten, with a particle size of 80 mesh, to make 200kg of plant fermentation broth, input into the fermentation tank, and sterilize at 121°C for 25 minutes. 2% access to the natto bacteria seed liquid, 30-37 ℃ ventilation fermentation for 5 days. Then 3% was added to the cordyceps fungus seed liquid, and the fermentation was carried out at 28-32°C for 10 days.

[0076] Transfer the fermentation broth to 12°C and mature for 5 months. Filter with 600-800 mesh, adjust pH 3.5-3.7, sterilize, prepare low-molecular-weight enzyme solution of natto fungus and cor...

Embodiment 3

[0078] Use corn as the main raw material to produce natto and cordyceps complex enzyme products.

[0079] Weigh 10kg corn, remove sundries and bad grains, rinse with clean water twice, add 100kg pure water and soak for 12 hours. Weigh 3 kg of carrots, rinse with water twice, and cut into small pieces. Corn and carrots are combined and beaten with a particle size of 100 meshes to make 120kg of plant fermentation broth, input into the fermentation tank, and sterilize at 121°C for 20 minutes. Connect the cordyceps fungus seed liquid at 4%, ventilate at 28-30°C for 8-10 days.

[0080] Weigh 5 kg of soybeans, remove sundries and bad grains, rinse with water twice, add 50 kg of pure water and soak for 12 hours. Beat the pulp with a particle size of 100 meshes to make 180kg of plant fermentation liquid, put it into the fermentation tank, and sterilize at 121°C for 20 minutes. Add 2% of Natto bacteria seed liquid, ventilate and ferment at 32-35℃ for 5-7 days.

[0081] Combine the above f...

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Abstract

Provided is a production method for bacillus natto and cordyceps fungus composite enzyme series of products. The main products comprise bacillus natto and cordyceps fungus composite low molecular weight enzyme beverage, composite enzyme capsules and composite enzyme tablets. The production method comprises a single-microorganism fermentation technology and a mixed-microorganism fermentation technology. The bacillus natto employs bacillus subtilis natto, and the cordyceps fungus employs cordyceps sinensis or cordyceps militaris. The bacillus natto can inhibit pathogenic bacteria. The generated nattokinase can dissolve thrombus, inhibit generation of angiotensin and reduce blood pressure. No acids are generated during fermentation of the bacillus natto, and no sweeteners need to be added into the products, which is beneficial to health. The cordyceps fungus has immune modulating functions, has anti-tumor, bacteriostasis and antiinflammation effects, and has some effects on nervous systems and livers. The effective substances of the products are stable active ingredients generated from the living microorganism, and with low molecular weight, such as peptides with low molecular weight, oligosaccharides, saponins, isoflavone, cordycepin, phosphatidylcholine, trace elements and the like. The products do not need to be stored at low temperature and has a long storage life. The products contain essential amino acids and vitamins of human body, and are nutritive and healthy.

Description

Technical field [0001] The present invention relates to a method for fermenting plant raw materials with Bacillus subtilis var. natto (Bacillus subtilis var. natto) and Cordyceps sinensis (Cordyceps sinensis, Cordyceps militaris) to produce enzyme low-molecular-weight beverages, enzyme capsules and tablets. The fermentation process is liquid Fermentation. Background technique [0002] Fermented beverages are favored by more and more consumers because of their rich nutrition, certain physiological functions, and unique flavor. At present, the domestically marketed fermented beverages include yeast fermented beverages and lactic acid bacteria fermented beverages, but no natto bacteria fermented beverages, natto bacteria and cordyceps fungus compound fermented beverages are on the market. [0003] Natto bacteria food is the most popular health food in Japan. It has the effects of dissolving blood clots, preventing high blood pressure, lowering cholesterol, preventing atherosclerosis,...

Claims

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Application Information

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IPC IPC(8): A23L1/29A23L2/02A23L2/84A23L33/00
Inventor 张淑莲陈莉赵廷远陈旅平
Owner DALIAN NUTRIZON BIOTECH
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