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
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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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