Polypeptide natto powder and preparation method thereof

The technology of peptide natto powder and polypeptide powder is applied in the field of polypeptide natto powder and its preparation, which can solve the problems of easy entry of lipids into blood vessel walls, damage to blood vessel walls, easy recurrence, etc., so as to prevent the formation of secondary thrombus, The effect of increasing blood vessel elasticity and enhancing blood vessel toughness

Inactive Publication Date: 2017-07-18
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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  • Polypeptide natto powder and preparation method thereof
  • Polypeptide natto powder and preparation method thereof
  • Polypeptide natto powder and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0035] The production process of polypeptide natto powder is as follows:

[0036] A. Production of natto

[0037] 1. Pretreatment of selenium-enriched soybeans: the raw material selenium-enriched soybeans are manually graded and screened to remove impurities such as stones and sawdust mixed in the selenium-enriched soybeans, and the selenium-enriched soybeans (selenium-enriched soybeans) with full grains, uniform size, and bright color are manually selected. Selenium-enriched soybeans grown in Enshi, Hubei are selected);

[0038] 2. Soaking: wash the pretreated selenium-enriched 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 expressed in weight percentages Components: Sodium Selenite 0.02%, Magnesium Sulfate 0.2%, Sodium Chloride 0.2%, Chromium Chloride 0.01%, Purified Water 95.7%;

[0039] 3. Germination: Put the soaked selen...

Embodiment 8

[0050] Embodiment 8: The difference of embodiment 1 is that no sucrose is added in the cooking process.

Embodiment 1 to 8

[0051] The natto sensory properties of embodiment 1 to 8 production:

[0052] For the natto produced by the process of Examples 1-8, 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.

[0053] Measure the content of bacillus natto and nattokinase in the natto produced by fermenting selenium-enriched soybeans from embodiment 1 to embodiment 8 with colony plate counting method and FU ultraviolet spectrophotometry, as shown in table 2:

[0054] Table 2

[0055]

[0056]

[0057] The authorized announcement number is...

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Abstract

The present invention discloses polypeptide natto powder. The polypeptide natto powder comprises the following components in parts by weight: 30-40 parts of selenium-enriched natto powder, 10 parts of fruit powder, 4-6 parts of soybean polypeptide powder, 9-12 parts of chicken egg white polypeptide powder, 4-7 parts of whey polypeptide powder and 12-14 parts of konjac flour. A method manufacturing the polypeptide natto powder is as follows: selenium-enriched soybeans are soaked in water, the soaked soybeans are cooked for 22-30 minutes, after the cooking, the cooked soybeans are cooled to 40 DEG C, bacillus natto at an inoculation amount of 1%-5% is inoculated into the cooled soybeans to be subjected to a fermentation, then the fermented soybeans are placed at 0 DEG C for 12 hours to prepare nattos, the nattos are freeze-dried to remove water content, the freeze-dried nattos are primarily crushed using a crusher into 60 meshes, then the crushed nattos are then crushed using an ultra-fine crushing homogenizer, and the crushed nattos are screened using a 180 mesh vibrating screen to prepare the natto powder. The selenium-enriched natto powder, fruit powder, soybean polypeptide powder, chicken egg white polypeptide powder, whey polypeptide powder and konjac flour are mixed and the mixture is prepared into the polypeptide natto powder. The polypeptide natto powder has a good thrombolytic effect and at the same time can inhibit thrombosis recurrence to a certain extent.

Description

technical field [0001] The invention relates to the field of health food processing, more specifically, it relates to a polypeptide natto 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...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L11/00A23L33/18A23L5/20A23L11/50
CPCA23V2002/00A23V2200/3262A23V2200/326A23V2250/1626A23V2200/14
Inventor 黄齐云
Owner 北京中科卓尔生物科技有限公司
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