Preparation method of natto kinase tablets

A technology of soybean kinase tablet and natto, which is applied to the functions of food ingredients, food ingredients as odor improvers, food heat treatment, etc., can solve the problems that are difficult to be popularized, and achieve high nattokinase activity and reasonable preparation methods , advanced technology and reliable effect

Inactive Publication Date: 2018-04-13
荣成市飞创科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although natto has better health effects, it is difficult to be popul

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0022] Example 1

[0023] In this example, the implementation started with 10 kg of soybeans. Specifically, a method for preparing nattokinase tablets includes the following steps:

[0024] (1) Soak the soybeans for 18 hours and cook for 36 minutes at a pressure of 0.12MPa. After the cooking is completed, remove part of the liquid so that the weight ratio of soybeans to liquid is 1:1.2;

[0025] (2) Inoculate Bacillus subtilis under aseptic conditions at 85 degrees Celsius and ferment at 38 degrees Celsius for 22 hours;

[0026] (3) Add clear water to the natto fermentation mixture obtained by fermentation in step 2 until the weight ratio of natto to liquid is 1:5, then homogenize, then centrifuge and collect the supernatant;

[0027] (4) Perform ultrafiltration on the clear liquid obtained in step 3, and collect substances with an exclusion relative molecular weight of 10,000 or more to obtain an ultrafiltration concentrate;

[0028] (5) Use Sephadex G-50 column for column chromatograp...

Example Embodiment

[0030] Example 2

[0031] In this example, the implementation started with 10 kg of soybeans. Specifically, a method for preparing nattokinase tablets includes the following steps:

[0032] (1) Soak the soybeans for 20 hours, and cook for 40 minutes at a pressure of 0.10 MPa. After the cooking is completed, remove part of the liquid so that the weight ratio of soybeans to liquid is 1:1.5;

[0033] (2) Inoculate Bacillus subtilis under aseptic conditions at 80 degrees Celsius and ferment at 40 degrees Celsius for 20 hours;

[0034] (3) Add clear water to the natto fermentation mixture obtained by fermentation in step 2 until the weight ratio of natto to liquid is 1:4, then homogenize, then centrifuge and collect the supernatant;

[0035] (4) Perform ultrafiltration on the clear liquid obtained in step 3, and collect substances with an exclusion relative molecular weight of 10,000 or more to obtain an ultrafiltration concentrate;

[0036] (5) Use Sephadex G-50 column for column chromatogr...

Example Embodiment

[0038] Example 3

[0039] In this example, the implementation started with 10 kg of soybeans. Specifically, a method for preparing nattokinase tablets includes the following steps:

[0040] (1) Soak the soybeans for 15 hours and cook for 30 minutes at a pressure of 0.15 MPa. After the cooking is completed, remove part of the liquid so that the weight ratio of soybeans to liquid is 1:1.0;

[0041] (2) Inoculate Bacillus subtilis under aseptic conditions at 90 degrees Celsius and ferment for 24 hours at 37 degrees Celsius;

[0042] (3) Add clear water to the natto fermentation mixture obtained by fermentation in step 2 until the weight ratio of natto to liquid is 1:8, then homogenize, then centrifuge and collect the supernatant;

[0043] (4) Perform ultrafiltration on the clear liquid obtained in step 3, and collect substances with an exclusion relative molecular weight of 10,000 or more to obtain an ultrafiltration concentrate;

[0044] (5) Use Sephadex G-50 column for column chromatogra...

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PUM

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Abstract

The invention discloses a preparation method of natto kinase tablets and solves the problem of ammoniacal odor existing in excessive fermentation of natto. The preparation method comprises the following steps: (1) soaking soybeans, carrying out steam boiling on the soybeans and removing partial liquid after the steam boiling; (2) inoculating the soybeans with bacillus subtilis and performing fermentation; (3) adding clear water to a natto fermentation mixture obtained by fermentation in the step (2), then performing homogenization and centrifugation and collecting supernatant liquid; (4) performing ultrafiltration on the supernatant liquid obtained in the step (3) to obtain an ultrafiltration concentrated solution; (5) performing column chromatography using a dextran gel G-50 column; and (6) freeze-drying the concentrated solution obtained in the step (5) to obtain powder, then adding an excipient and performing compression to obtain tablets. The method disclosed by the invention realizes preparation of fresh and odorless natto kinase tablets, the preparation method has a reasonable process and reliable technique, and the natto kinase has higher activity. The method can be widely used in deep processing of natto products and preparation of health products.

Description

technical field [0001] The invention relates to a preparation method of a nattokinase tablet containing a medical preparation from plants. Background technique [0002] Natto originated in China and has been produced since the Qin and Han Dynasties in China (221 BC-220 AD). It is made from soybeans fermented by Bacillus subtilis (Bacillus subtilis). It is sticky, smells bad, and tastes slightly sweet , not only retains the nutritional value of soybeans, is rich in vitamin K2, and improves the digestion and absorption rate of protein, but more importantly, a variety of physiologically active substances are produced during the fermentation process, which has the health care effect of dissolving fibrin in the body and regulating other physiological functions. Natto is rich in a variety of nutrients. Regular consumption can prevent intestinal diseases such as constipation and diarrhea, increase bone density, prevent osteoporosis, regulate blood pressure in both directions, disso...

Claims

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Application Information

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IPC IPC(8): A23L11/00A23L33/00A23L5/20A23L5/10A23L11/50
CPCA23L5/13A23L5/17A23L5/20A23L5/27A23L5/273A23L5/276A23L33/00A23V2002/00A23L11/50A23V2200/30A23V2200/15A23V2250/61A23V2250/5488A23V2300/24
Inventor 张晓燕
Owner 荣成市飞创科技有限公司
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