Flavor lobster sauce having thrombolysis and pressure reduction function, and preparation method thereof

A kind of fermented soya bean and functional technology, which is applied in the field of fermented bean curd with the function of thrombolysis and blood pressure reduction and its preparation, can solve the problems that natto is not easy to have special odor, improve shelf life, etc., and achieve rich taste, improved shelf life, and good sensory quality Effect

Inactive Publication Date: 2017-02-22
山东凤凰生物科技股份有限公司
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] In view of this, the purpose of the present invention is to develop a fermented soya bean with thrombolytic and blood pressure-reducing functions. In addition, the product also contains a considerable amount of live bacteria, which can effectively inhibit the growth of miscellaneous bacteria and harmful bacteria, greatly improve the shelf life, and have a wide market space

Method used

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  • Flavor lobster sauce having thrombolysis and pressure reduction function, and preparation method thereof
  • Flavor lobster sauce having thrombolysis and pressure reduction function, and preparation method thereof
  • Flavor lobster sauce having thrombolysis and pressure reduction function, and preparation method thereof

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0058] The preparation of embodiment 1 natto fermented soya bean

[0059] (1) Preparation of Bacillus natto seed liquid: Bacillus natto was inoculated into 200ml liquid seed medium under aseptic conditions, cultivated at 37°C, 160r / min for 24h, and refrigerated at 4°C for later use. The liquid seed medium of Bacillus natto is: 0.2% glucose, 1.0% peptone, 0.5% sodium chloride, 0.5% yeast extract, and the pH is adjusted to 7.0.

[0060] (2) Soybean pretreatment: select soybeans with full granules and uniform size, weigh and wash them, add 2 times of water to soak for 12 hours, drain, add growth factors and stir well, autoclave at 121°C for 30 minutes, cool for later use, and obtain pre-treated soybeans. Process soybeans. The added amount of the growth factor is: based on the weight of wet beans, the added amount of glucose is 2-6%, and the added amount of sodium chloride is 1-3%.

[0061] (3) Inoculation and fermentation: take pretreated soybeans, inoculate Bacillus natto into...

Embodiment 2

[0064] The preparation of embodiment 2 lactic acid bacteria tempeh

[0065] (1) Preparation of Lactobacillus helveticus seed liquid: inoculate Lactobacillus helveticus into 200ml liquid seed medium under aseptic conditions, culture at 37°C, 160r / min for 36h, and refrigerate at 4°C for later use. Lactobacillus helveticum liquid seed medium is MRS medium.

[0066] (2) Soybean pretreatment: select soybeans with full granules and uniform size, weigh and wash them, add 2 times of water to soak for 12 hours, drain, add growth factors and stir well, autoclave at 121°C for 30 minutes, cool for later use, and obtain pre-treated soybeans. Process soybeans. The added amount of the growth factor is: based on the weight of wet beans, the added amount of glucose is 2-6%, and the added amount of sodium chloride is 1-3%.

[0067] (3) Inoculation and fermentation: take pretreated soybeans, inoculate Lactobacillus helveticus into the weighed soybeans with an inoculation amount of 5%, and cult...

Embodiment 3

[0070] The preparation of embodiment 3 aspergillus oryzae tempeh

[0071] (1) Preparation of Aspergillus oryzae seed liquid: Aseptically inoculate Aspergillus oryzae into 200ml liquid seed medium, culture at 28°C, 160r / min for 24h, and refrigerate at 4°C for later use. Aspergillus oryzae liquid seed medium is PDA medium.

[0072] (2) Soybean pretreatment: select soybeans with full granules and uniform size, weigh and wash them, add 2 times of water to soak for 12 hours, drain, add growth factors and stir well, autoclave at 121°C for 30 minutes, cool for later use, and obtain pre-treated soybeans. Process soybeans. The added amount of the growth factor is: based on the weight of wet beans, the added amount of glucose is 2-6%, and the added amount of sodium chloride is 1-3%.

[0073] (3) Inoculation fermentation: take pretreated soybeans, inoculate Aspergillus oryzae into the weighed soybeans, inoculate 5%, cultivate at 28°C, stir once every 24 hours, and cultivate for 48 hour...

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Abstract

The invention belongs to the technical field of food, and particularly relates to a flavor lobster sauce having the thrombolysis and pressure reduction function, and a preparation method thereof. The flavor lobster sauce having the thrombolysis and pressure reduction function comprises natto fermented soybeans, lactic acid bacteria-fermented soybeans and aspergillus oryzae fermented soybeans. According to the technical scheme of the invention, the traditional aspergillus oryzae fermented food, fermented soybeans, is adopted as a basis, and then bacillus natto and Lactobacillus helveticus are inoculated into soybeans for fermentation. The above soybeans are mixed with soybeans fermented by the conventional mould, and then a lobster sauce product having the thrombolysis and pressure reduction function is developed. The product has the prebiotic effect and is rich in taste. The problem in the prior art that the beany flavor of traditional bean products and the unpleasant unique flavor of natto are not easily accepted by people can be well solved. Moreover, the growth of competitors and harmful bacteria is effectively suppressed, and the shelf life of the product is greatly prolonged. The product has a wide market space. The flavor lobster sauce and the preparation method thereof have the advantages of simple process and low production cost, which can generate huge economic benefits.

Description

technical field [0001] The invention belongs to the technical field of food, and in particular relates to a flavored fermented soya bean with the function of thrombolysis and blood pressure reduction and a preparation method thereof. Background technique [0002] Tempeh is a traditional fermented food in my country. Because it is rich in protein, fat and carbohydrates and various amino acids, minerals and vitamins needed by the human body, and delicious in taste, it has been widely used in cooking. my country's traditional fermented soya bean is made from soybean as the main raw material, which is fermented by Mucor and Aspergillus, and then processed by batching and drying. [0003] Cardiovascular and cerebrovascular diseases are manifestations of systemic or systemic vascular lesions in the heart and brain. At present, cardiovascular and cerebrovascular diseases have become one of the main reasons that threaten human survival. Thrombosis and high blood pressure can lead ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L11/00A23L33/00A23L11/50
CPCA23V2002/00A23V2200/326
Inventor 单宝龙王静任宝涛贾芳张化朋杨娜王丽春李凤娟侯晓瑞
Owner 山东凤凰生物科技股份有限公司
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