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Natto powder and preparation method thereof

The technology of natto powder and soybean is applied in the field of natto powder and its preparation, which can solve the problems of inconvenience in eating and low content of active ingredients, and achieve the effects of increasing health care function, obvious effect and improving processing links.

Inactive Publication Date: 2017-05-10
重庆井谷元食品科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The natto food currently on the market is almost all fermented fresh natto, which needs to be frozen and stored. After thawing, the shelf life at room temperature is only 1 to 5 days. It is inconvenient to carry and eat when going out. The taste makes most people lose their appetite, and other natto products sold in the form of health food on the market are mostly compressed tablets of nattokinase, with low content of active ingredients, and the main function is to dissolve blood clots, while many other important functions of natto are reduced up

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] A kind of natto powder, the raw material according to weight part comprises: 2800 parts of natto, 1900 parts of auxiliary material, the raw material of described auxiliary material comprises according to weight part: 480 parts of corn, 280 parts of oats, 280 parts of wild rice stem, 290 parts of millet, 290 parts of green beans 190 parts of buckwheat and 90 parts of walnuts.

[0019] The preparation method of described natto powder, concrete steps are as follows:

[0020] (1) Select soybeans, the soybeans are uniform in size, and there should be no rotten beans or iron beans;

[0021] (2) taking each raw material according to parts by weight;

[0022] (3) Wash and peel the soybeans, soak them in the nutrient solution after peeling, and add Bacillus natto to ferment for 25 days to make natto;

[0023] (4) placing the obtained natto in an environment of -60°C for vacuum freezing;

[0024] (5) drying the vacuum-frozen natto to make dry natto, and then grinding to 200 me...

Embodiment 2

[0026] A kind of natto powder, the raw material according to weight part comprises: natto 3000 parts, auxiliary material 2000 parts, described auxiliary material comprises according to weight part raw material: corn 500g, oat 300g, wild rice stem 300g, millet 300g, green bean 300g, buckwheat 200g, Walnut 100g.

[0027] The preparation method of described natto powder, concrete steps are as follows:

[0028] (1) Select soybeans, the soybeans are uniform in size, and there should be no rotten beans or iron beans;

[0029] (2) taking each raw material according to parts by weight;

[0030] (3) Wash and peel soybeans, soak them in nutrient solution after peeling, add Bacillus natto and ferment for 28 days to make natto;

[0031] (4) placing the obtained natto in an environment of -50°C for vacuum freezing;

[0032] (5) drying the vacuum-frozen natto to make dry natto, and then grinding to 250 mesh to obtain the finished product of natto powder.

Embodiment 3

[0034] A kind of natto powder, the raw material according to weight part comprises: 3200 parts of natto, 2100 parts of auxiliary material, the raw material of described auxiliary material comprises according to weight part: 520 parts of corn, 320 parts of oats, 320 parts of wild rice stem, 310 parts of millet, 310 parts of green beans 210 parts of buckwheat, 110 parts of walnuts.

[0035] The preparation method of described natto powder, concrete steps are as follows:

[0036] (1) Select soybeans, the soybeans are uniform in size, and there should be no rotten beans or iron beans;

[0037] (2) taking each raw material according to parts by weight;

[0038] (3) Wash and peel the soybeans, soak them in the nutrient solution after peeling, and add Bacillus natto to ferment for 30 days to make natto;

[0039] (4) placing the obtained natto in the environment of -40°C for vacuum freezing;

[0040] (5) drying the vacuum-frozen natto to make dry natto, and then grinding to 300 mes...

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Abstract

The invention provides natto powder and a preparation method thereof. The natto powder is prepared from the following raw materials in parts by weight: 300-400 parts of natto and auxiliary materials. The preparation method of the natto powder comprises the following specific steps of: selecting soybeans with uniform size; weighing the raw materials in parts by weight; washing and peeling the soybeans, soaking the peeled soybeans with a nutrient solution, adding bacillus natto, and performing fermentation for 25-30 days so as to obtain natto; performing vacuum freezing on the prepared natto in an environment at a temperature of -60 to -40 DEG C; and drying the vacuum-frozen natto so as to obtain dried natto, and then grinding the natto until the granularity is 200-300 meshes, thereby obtaining a finished natto powder product. By virtue of improving the production process and improving the processing link and in combination with various added elements, the natto product has the advantages that multiple problems in the aspects of package, storage, carrying and eating of existing products are changed, and at least 90% of active ingredients beneficial to a human body in fresh natto can be preserved, so that all efficacies of natto are preserved, and the exerted healthcare efficacy of natto is relatively obvious.

Description

technical field [0001] The invention relates to the technical field of health product production, in particular to natto powder and a preparation method thereof. Background technique [0002] Natto has the functions of thrombolysis, anti-thrombosis, prevention and regulation of three highs, thrombolysis and anti-thrombosis; the biggest and most important function of natto is thrombolysis. Natto contains nattokinase, which is also known as " The nemesis of thrombus", "thrombolysis star" and so on. And thrombus is the most direct factor that causes our cerebral apoplexy and myocardial infarction. Therefore, eating natto for a long time can dissolve thrombosis and prevent thrombosis, prevent stroke and myocardial infarction; regulate blood pressure: natto contains natto protein degradation peptide that inhibits high blood pressure. Blood pressure; blood lipid regulation: Natto contains natto lignin, which is a kind of plant cellulose, and it is difficult to find it in fruits ...

Claims

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Application Information

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IPC IPC(8): A23L11/00A23L33/00A23L11/50
Inventor 傅勇
Owner 重庆井谷元食品科技有限公司