Preparation method for fibrinolytic fermented bean curd blanks
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A technology for fermented bean curd and blanks, which is applied in the field of preparation of thrombolytic fermented fermented bean curd blanks, and achieves the effects of saving production costs and growing well
Inactive Publication Date: 2014-06-04
CHONGQING NORMAL UNIVERSITY
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At present, the use of Mucor and Natto to ferme
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[0025] Example 1:
[0026] The preparation of tofu slab: After soaking the selected soybeans in warm water (22℃) for 4h, refining, filtering, boiling, dotting, squatting, squeezing until the water content of the tofu slab is 70%, and after cooling treatment, cut into pieces (2.8×2.8×1.7cm) small pieces.
[0027] Strain activation: inoculate the slant preserved Mucor strain into the PDA slant medium under aseptic operation, cultivate in a constant temperature incubator at 20°C for 72 hours, and store in the refrigerator for later use. Draw 100ul of the preserved natto bacteria into 10ml LB medium, cultivate at 37℃, 200r / min for 12h, and store in the refrigerator for later use.
[0028] Preparation of Mucor seed solution: Add the activated Mucor slant strain to a suitable amount of sterile saline water, use a pipette to suck up the appropriate amount of the bacterial solution, inoculate it in the bran medium, incubate at 20°C for 96 hours, and put it in the Erlenmeyer flask After the...
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[0031] Example 2: Determination of enzyme activity
[0032] Crude enzyme solution preparation: weigh the fermented bean curd in a beaker and mince it, add 2ml buffer solution to each 1g fermented bean curd in an Erlenmeyer flask, place it on a shaker at 4°C, extract for 1 hour, and take it out in a high-speed refrigerated centrifuge at 10000r / min for 10min , Take the supernatant.
[0033] Enzyme activity determination: The fibrinolytic enzyme activity determination is based on the method of the People's Republic of China Pharmacopoeia (Part 2) and Shao Rongjun, after comprehensive improvement, the preparation of fibrin plate method. The crude enzyme solution was added to the fibrin plate, incubated in a constant temperature incubator at 37°C for 18 hours, and the diameter of the dissolved circle was measured. Take the urokinase standard curve (see attached figure 2 ) Calculate the relative enzyme activity of the sample; the protease activity is determined in accordance with GB / T2...
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Abstract
The invention provides a preparation method for fibrinolytic fermented bean curd blanks. The preparation method is characterized in that the used bacillus natto HT8 is preserved in China General Microbiological Culture Collection Center, China Committee for Culture Collection of Microorganisms, with a preservation number of CGMCC 7168; and mucor is obtained by separating from Zhongxian Zhongzhou fermented bean curd blanks. The preparation method comprises the steps of preparing the fermented bean curd blanks; activating strains; preparing a mucor seed solution; preparing a bacterium seed solution; inoculating and culturing. Under the conditions that mucor and bacillus natto produced protease and bacillus natto produced plasmin are used as evaluation indexes, the mucor grows well after bacillus natto is inoculated; influence to protease content is not large; nattokinase activity in the obtained fermented bean curd blanks can reach 39.36 IU/g; and protease activity reaches 174.11 U/g. The preparation method can finish co-fermentation of the bacillus natto and the mucor only by using an original production line of the fermented bean curd blanks, without increasing any equipment, thereby greatly saving production cost.
Description
technical field [0001] The invention belongs to the field of health food production, and relates to a method for preparing a thrombolytic bean curd blank produced by co-fermenting natto bacteria and mucormyces to produce nattokinase. Background technique [0002] Fermented bean curd (Fermented bean curd), also known as fermented bean curd or milk curd, is also called sauced tofu and moldy tofu. It is one of the unique national traditional fermented soybean foods in my country. It is made from the curd of soybean milk and fermented by microorganisms. A milk-type product, so many people in Europe and the United States call it Chinese cheese (Chinese Cheese). Fermented bean curd is delicious, unique in flavor, rich in nutrition, and fine in texture. It can be used as a meal or for cooking. It not only has the nutritional value of soybeans, but also is rich in biological and physiological active substances, which are easily absorbed by the human body. Strong physiological health...
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