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Preparation method for fibrinolytic fermented soya beans

A technology of tempeh and thrombolysis, applied in food preparation, food science, application, etc., to achieve good growth, save production costs, and facilitate production operations

Inactive Publication Date: 2014-06-04
CHONGQING NORMAL UNIVERSITY
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Problems solved by technology

At present, the technology of fermenting Douchi mixed with Mucor and natto has not been reported yet.

Method used

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  • Preparation method for fibrinolytic fermented soya beans
  • Preparation method for fibrinolytic fermented soya beans
  • Preparation method for fibrinolytic fermented soya beans

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[0029] A method for preparing thrombolytic fermented soya beans, in which the Bacillus natto HT8 used is preserved in the China Microbial Cultures Preservation Management Committee General Microorganisms Cultures Preservation Management Center, the preservation number is CGMCC 7168, and the mucormyces is isolated from Zhongzhou Zhongzhou fermented bean curd rough , including the following steps:

[0030] Step 1. Strain activation: Inoculate the preserved mucormyces on the slant into the PDA slant medium under aseptic operation, cultivate it in a constant temperature incubator at 18-20°C for 72 hours, and store it in the refrigerator for later use; absorb 100uL Bacillus natto HT8 to 10mL LB medium, cultured at 37°C, 160r / min for 12h, and stored in the refrigerator for later use;

[0031] Step 2, preparation of mucormycetes seed solution: add appropriate amount of sterile saline to the mucormycetes activated by PDA slant medium, draw appropriate amount of bacterial solution with...

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Abstract

The invention provides a preparation method for fibrinolytic fermented soya beans. The preparation method comprises the steps of activating strains, preparing a mucor seed solution; preparing a bacillus natto seed solution; processing soya beans; inoculating; culturing and after-ripening. 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 soya beans can reach 823.51 U / g; and protease activity reaches 1983.91 U / g. By seeking optimum conditions for fermentation of the fermented soya beans, the time required by a conventional fermentation process for the fermented soya beans is greatly shortened without influencing the flavor of the fermented soya beans. At the same time, during an operation process, condition control is convenient, thereby facilitating production operations. The preparation method can finish co-fermentation of the bacillus natto and the mucor to the soya beans 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 preparation method of soybean meal, in particular to a preparation method of thrombolytic soybean meal. Background technique [0002] Fermented soya beans (Fermented soya beans) was called Youshu in ancient times. It was founded in China. It is made of soybeans soaked and steamed, and then fermented in a claustrophobia. It tastes sweet and salty, non-toxic, rich in aroma, and delicious. Served with vegetables, it is rich in protein and amino acids needed by the human body. It not only has high nutritional value, but also has the effects of appetizing and helping food, relieving sweat, relieving annoyance and asthma, and expelling wind and cold. As a soy product consumed by the masses, fermented soya bean is a blindly traditional Chinese medicine in traditional Chinese medicine, which has increasingly attracted widespread attention from consumers at home and abroad, food, med...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/20A23L1/29A23L11/00A23L33/00
CPCA23L33/00A23L11/50
Inventor 陈斌和七一方雅洁陈治霖
Owner CHONGQING NORMAL UNIVERSITY
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