Natto refined flour and making method thereof

A production method and technology of natto powder, applied in food science and other directions, can solve the problems of blood vessel wall damage, easy entry of lipids into the blood vessel wall, easy recurrence, etc., to increase blood vessel elasticity, prevent the formation of secondary thrombosis, enhance The effect of vascular toughness

Inactive Publication Date: 2017-07-14
北京中科卓尔生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] In the existing market, products such as fresh natto, nattokinase, and natto capsules have been launched. These products mainly rely on the characteristics of nattokinase itself to dissolve insoluble fibrin to dissolve plaque and thrombus. The formed plaque and thrombus have already caused certain damage to the blood vessel wall, and after they are dissolved, these damaged parts are exposed, so that the lipids in the blood can easily enter the blood vessel wall, deposit under the blood vessel skin, and form new Plaque and blood clots, which can easily recur after stopping taking

Method used

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  • Natto refined flour and making method thereof
  • Natto refined flour and making method thereof
  • Natto refined flour and making method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] The production process of natto powder is as follows:

[0035] A. Production of natto

[0036] 1. Soybean pretreatment: The raw soybeans are manually graded and screened to remove impurities such as stones and sawdust mixed in the soybeans, and the soybeans with full grains, uniform sizes, and bright colors are manually selected;

[0037] 2. Soaking: wash the pretreated soybeans and add them to the nutrient solution at a weight ratio of 1:4 for immersion, soak for 20 hours at 7°C, and then rinse with pure water, wherein the nutrient solution includes the following components expressed in weight percentages : Sodium Selenite 0.02%, Magnesium Sulfate 0.2%, Sodium Chloride 0.2%, Chromium Chloride 0.01%, Purified Water 95.7%;

[0038] 3. Cooking: Put the soaked soybeans in a high-pressure steam pot and cook at 121°C for 25 minutes;

[0039] 4. Inoculation: Cool the boiled soybeans to 40°C, and inoculate Bacillus natto at an inoculation amount of 3% by spraying;

[0040] ...

Embodiment 1 to 7

[0048] The natto sensory properties of embodiment 1 to 7 production:

[0049] For the natto produced by the process of Example 1-7, a white film is formed on the surface of the fermented natto, which is viscous and long in wire drawing, and the resulting natto is yellowish in color and has a metallic luster. Wherein the natto produced by the production process of Example 1 has the strongest viscosity and the longest wire drawing, and because nattokinase mainly exists in the viscous wire drawing of natto, it can be seen preliminarily from the sensory properties of natto that embodiment 1 The produced natto has a high content of nattokinase.

[0050] Measure the content of bacillus natto and nattokinase in the natto produced by embodiment 1 to embodiment 7 with colony plate counting method and FU ultraviolet spectrophotometry, as shown in table 2:

[0051]Table 2

[0052] Nattokinase (FU) Bacillus natto (1*109cfu / g) Example 1 1327 45 Example 2 1274 ...

experiment example A

[0055] Experimental example A: natto fine powder sensory properties

[0056] Randomly choose 16-30 years old, 30-55 years old, 50-80 years old experimenter of three age groups is to the natto fine powder prepared by each embodiment in the present invention and commercially available pure natto powder product, fresh natto product The sensory aspects (color, smell, taste) were evaluated and scored, and the scoring results are shown in Table 3 below, wherein 30 subjects were selected for each age group, and the average value of the scores of a total of 90 subjects was taken as the final result. In the test, color: 10 is the subject's favorite color; smell: 10 is the highest score that the subject likes; taste: 10 is the highest score that the subject likes.

[0057] table 3

[0058]

[0059]

[0060] The results show that the freeze-dried natto powder prepared in Examples 1-7 is obviously superior to pure natto powder and fresh natto in terms of smell and mouthfeel, and ha...

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Abstract

The invention discloses natto refined flour. The natto refined flour comprises the following components in parts by weight: 30-40 parts of natto flour, 18-24 parts of tomato powder, 7-10 parts of fruit powder, and 12-14 parts of konjaku flour. A method for making the natto refined flour comprises the following steps of impregnating soybeans in water, then cooking the impregnated soybeans at 121 DEG C for 22-30 minutes, cooling the cooked soybeans to 40 DEG C, performing inoculating with natto bacillus according to the inoculum concentration being 1-5%, pushing the soybeans inoculated with the natto bacillus into a fermenting room, performing fermentation, and then enabling the fermented soybeans to be placed at the temperature of 0 DEG C for standing for 12 hours, so as to prepare natto; performing freeze drying on the natto, removing moisture, performing primary crushing with a crusher until 60-mesh powder is obtained, performing crushing with a superfine comminution homogenizing machine, and then performing screening with a 180-mesh vibrating screen so as to obtain the natto flour; and placing the natto flour, the tomato powder, the fruit powder and the konjaku flour in a multidimensional mixing machine, performing mixing for 20-30 minutes, controlling the temperature to be 38 DEG C, performing dehumidification at 38 DEG C, and performing drying so as to prepare the natto refined flour. The natto refined flour has favorable thrombolysis effects, and besides, the recurring of thrombosis can be restrained to a certain extent.

Description

technical field [0001] The invention relates to the field of health food processing, more specifically, it relates to a natto fine powder and a preparation method thereof. Background technique [0002] With the improvement of people's living standards and changes in dietary structure, cardiovascular and cerebrovascular diseases have become one of the most serious and common diseases that endanger human health, especially for middle-aged and elderly people. Cardiovascular and cerebrovascular diseases have the characteristics of "high incidence, high disability rate, high mortality rate, high recurrence rate, and many complications". At present, there are more than 270 million patients with cardiovascular and cerebrovascular diseases in my country, and nearly 3 million people die of cardiovascular and cerebrovascular diseases in my country every year. The hazards of embolic diseases in cardiovascular and cerebrovascular diseases are particularly serious. [0003] Natto is a t...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L11/00A23L19/00A23L19/10A23L33/16A23L11/50
CPCA23V2002/00A23V2200/326A23V2200/15A23V2200/16A23V2200/14
Inventor 黄齐云
Owner 北京中科卓尔生物科技有限公司
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