Preparation method for natto powder microcapsules with high nattokinase remaining quantity

A technology of nattokinase and natto powder, applied in the directions of food preparation, application, food science, etc., can solve the problems such as the research on microencapsulation of natto powder, which has not been seen before, and achieve the prevention of cardiovascular and cerebrovascular diseases, obvious effect, and dissolution. The effect of thrombosis

Inactive Publication Date: 2015-10-14
JILIN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, in the literature at home and abroad, there is no research on applying hot air-microwave combined drying to dry natto.
[0005] At present, there are reports on microencapsulation of nattokinase and microencapsulation of Bacillus natto at home and abroad, but no research on microencapsulation of natto powder

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] The wet natto is obtained by inoculating and fermenting the washed soybeans as raw materials. Specifically: after washing the soybeans, soak them in pure water at 4°C for 12 hours according to the ratio of 1:3; remove the soybeans and steam them in a high-pressure cooking pot for 20 minutes; cool to 40°C and inoculate Bacillus natto, the inoculum amount is 10% (that is, 0.1g of bacteria powder is added to 10mL of water to prepare the bacteria liquid), and after fermenting at 37°C for 20h in a constant temperature incubator, it is placed in a refrigerator at 4°C for 12h to prepare wet Natto.

[0027] The prepared wet natto is combined with hot air-microwave drying, pulverized and sieved to obtain natto powder with high nattokinase retention. Specifically: hot air-microwave combined drying: spread the wet natto evenly on the material tray, first perform hot air drying at a hot air temperature of 60°C until the moisture content reaches 30%, and then microwave under the co...

Embodiment 2

[0029] The wet natto is obtained by inoculating and fermenting the washed soybeans as raw materials. Specifically: after washing the soybeans, soak them in pure water at 4°C for 12 hours according to the ratio of 1:3; remove the soybeans and steam them in a high-pressure cooking pot for 20 minutes; cool to 40°C and inoculate Bacillus natto, the inoculum amount is 8% (that is, 0.08g of bacteria powder is added to 10mL of water to prepare the bacteria liquid), and after fermenting at 37°C for 20h in a constant temperature incubator, it is placed in a refrigerator at 4°C for 12h to prepare wet Natto.

[0030]The prepared wet natto is combined with hot air-microwave drying, pulverization and sieving to obtain natto powder with high nattokinase retention. Specifically: hot air-microwave combined drying: spread the wet natto evenly on the material tray, first perform hot air drying at a hot air temperature of 60°C until the moisture content reaches 30%, and then microwave under the...

Embodiment 3

[0033] The wet natto is obtained by inoculating and fermenting the washed soybeans as raw materials. Specifically: after washing the soybeans, soak them in pure water at 4°C for 12 hours according to the ratio of 1:3; remove the soybeans and steam them in a high-pressure cooking pot for 20 minutes; cool to 40°C and inoculate Bacillus natto, the inoculum amount is 9% (that is, 0.09g of bacteria powder is added to 10mL of water to prepare the bacteria liquid), and after fermenting at 37°C for 20h in a constant temperature incubator, it is placed in a refrigerator at 4°C for 12h to prepare wet Natto.

[0034] The prepared wet natto is combined with hot air-microwave drying, pulverization and sieving to obtain natto powder with high nattokinase retention. Specifically: hot air-microwave combined drying: spread the wet natto evenly on the material tray, first perform hot air drying at a hot air temperature of 60°C until the moisture content reaches 30%, and then microwave under th...

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Abstract

The invention relates to the technical field of natto powder processing, particularly a preparation method for natto powder microcapsules with high nattokinase remaining quantity. The method comprises the following steps: by taking cleaned soybeans as a raw material, preparing wet natto through bacillus natto inoculation and fermentation; preparing natto powder by carrying out hot wind-microwave combined drying, smashing and screening on the wet natto; and spraying and drying the natto powder to prepare the natto powder microcapsules. According to the preparation method for natto powder microcapsules priovded by the invention, the natto powder with high nattokinase remaining quantity is prepared by virtue of a hot wind-microwave combined drying method and then the natto powder microcapsules are prepared by virtue of a spraying and drying method. The prepared natto powder microcapsules are high in nattokinase remaining quantity and have an obvious thrombolytic effect. In addition, after the natto is prepared to microcapsule products, beneficial components such as nattokinase and the like are controlled by the natto powder microcapsules to release in the intestinal tract of the human body, so that the health-care function of the natto powder microcapsules is more fully exerted and the natto powder microcapsules have a wide application prospect.

Description

technical field [0001] The invention relates to the technical field of natto powder processing, in particular to a preparation method of natto powder microcapsules with high nattokinase retention. Background technique [0002] In Japan, natto is a food with the same origin as medicine and food, and its eating method is mostly fresh food. Although my country is rich in soybean resources, a variety of natto products have been developed in recent years, such as natto milk, natto beverage, natto Oral liquid, natto granules, natto powder, natto chewable tablets, natto freeze-dried powder and natto active capsules, etc., but the unique ammonia odor of natto does not meet the taste needs of Chinese consumers. Beans need to be frozen and stored for a short period of time. With the prolongation of storage time, the activity of nattokinase and the number of natto bacteria will decrease, and the quality of natto will decrease significantly and cause spoilage. [0003] Nattokinase is a t...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/29A23L1/00A23L1/20A23L11/50A23L33/00
Inventor 张凌朱诗萌聂娅娜尹姝涵
Owner JILIN UNIV
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