Nutrient black soya bean powder prepared by fermentation of bacillus natto and preparation method thereof

Abstract

The invention discloses nutrient black soya bean powder prepared by fermentation of bacillus natto and a preparation method thereof. The preparation method comprises the following steps: (1) peeling black soya bean; (2) superfine grinding; (3) cooking for sterilizing; (4) fermenting by using bacillus natto, namely inoculating the amplified bacillus natto to the sterilized material and cultivating for 1-5 days under the conditions that the agitating speed of a rotary shaker is 160rpm and the temperature is 30 DEG C; (5) carrying out compound enzyme enzymolysis, namely adding deionized water to adjust pH after fermentation is finished, adding cellulose, papain and lysozyme to carry out enzymolysis for 0.5-6 hours; and (6) carrying out spray drying, so as to obtain nutrient powder. The product nutrient black soya bean powder disclosed by the invention is rich in nattokinase and polypeptide, and is reasonable in process, abundant in nutrients, fine in texture, good in solubility and long in storage period. The product, namely the nutrient black soya bean powder obtained by the method, can be prepared into capsules, tablets and granules by a conventional method, can be used as a health-care food, and has significant effects of helping to dissolve thrombus, reducing blood fat and preventing liver injury.

Description

technical field [0001] The invention belongs to the technical field of food or health food processing, and relates to the preparation of nutritious black soybean powder by fermentation of natto bacteria and a method thereof. Background technique [0002] With the improvement of living standards, people's demand for health is getting higher and higher, and there are more and more ways to pursue health. Black soybeans are the black seeds of the leguminous plant soybean. It has the characteristics of high protein and low calorie. Black beans are rich in nutrition, containing 36.1 grams of protein, 15.9 grams of fat, 10.2 grams of dietary fiber, 23.3 grams of carbohydrates, 224 mg of calcium, 243 mg of magnesium, 1377 mg of potassium, and 500 mg of phosphorus per 100 grams. It also contains essential vitamin B1, B2, C, niacin and trace elements iron, manganese, zinc, copper, molybdenum, selenium, etc. Therefore, black beans are the most nutrient-rich health care products in pl...

AI Technical Summary

Problems solved by technology

[0003] At present, the fermentation of natto bacteria has the following disadvantages: the whole soybean is treated with polypeptide, the soybean protein is wrapped in the soybean, the soybean skin isolates the soybean from the protease, and the degree of polypeptide is low; after the fermentation of natto, it is directly a finished product and needs to be stored at low temperature. It is not conducive to the circulation and preservation of commodities; generally soybeans are used as raw materials, and the nutritional value is low