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Preparation method for fibrinolytic fermented bean curd blanks

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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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, the use of Mucor and Natto to ferment fermented bean curd has not been reported yet

Method used

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  • Preparation method for fibrinolytic fermented bean curd blanks
  • Preparation method for fibrinolytic fermented bean curd blanks
  • Preparation method for fibrinolytic fermented bean curd blanks

Examples

Experimental program
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Effect test

Embodiment 1

[0026] Preparation of white bean curd: soak the selected soybeans in warm water (22°C) for 4 hours, refine, filter, boil, point, squat, press until the water content of tofu is 70%, after cooling, cut into (2.8×2.8×1.7cm) small pieces.

[0027] Activation of strains: Inoculate the preserved mucormyces strains on the slant into the PDA slant medium under aseptic operation, cultivate them in a constant temperature incubator at 20°C for 72 hours, and store them in the refrigerator for later use. Pipette 100ul of the preserved Bacillus natto strain into 10ml of LB medium, culture at 37°C and 200r / min for 12h, and store in the refrigerator for later use.

[0028] Preparation of mucormycetes seed liquid: add the activated mucormyces slant strains to an appropriate amount of sterile saline water, use a pipette to absorb an appropriate amount of bacterial liquid, inoculate it on the bran medium, cultivate it at 20°C for 96 hours, and transfer it to the Erlenmeyer flask The drum skin ...

Embodiment 2

[0031] Example 2: Enzyme Activity Determination

[0032] Preparation of crude enzyme solution: Weigh the fermented bean curd and grind it in a beaker, add 2ml of buffer solution to each 1g of fermented bean curd in a conical flask, put it in a shaker at 4°C for 1 hour, take it out and centrifuge at 10000r / min for 10 minutes in a high-speed refrigerated centrifuge , take the supernatant.

[0033] Determination of enzyme activity: Determination of plasmin activity is based on the method of Pharmacopoeia of the People's Republic of China (Part Two) and Shao Rongjun, after comprehensive improvement, the method of preparing fibrin plate. The crude enzyme solution was added to the fibrin plate, cultivated in a constant temperature incubator at 37°C for 18 hours, and the diameter of the dissolved circle was measured. Urokinase standard curve (see attached figure 2 ) to calculate the relative enzyme activity of the sample; the determination of protease activity is carried out accor...

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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...

Claims

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Application Information

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IPC IPC(8): A23C20/02C12N1/14C12N1/20C12R1/785C12R1/01A23L11/45A23L11/50
Inventor 和七一陈斌陈治霖方雅洁
Owner CHONGQING NORMAL UNIVERSITY
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