Preparation method of natto

A technology of natto and Bacillus natto, which is applied in the fields of food fermentation and food processing, can solve problems such as insufficient fermentation, uneven wire drawing, and low content of active ingredients in finished natto products, and achieve good implantation effect and high quality natto Good, the effect of high nattokinase activity

Inactive Publication Date: 2018-04-13
山东祥寿生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, during the production process of natto, it is prone to uneven drawing and insufficient fermentation, resulting in low content of active ingredients in the finished product of natto

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] 1. Preparation of Bacillus natto culture solution:

[0019] Bacillus is a bacillus liquid purchased on the market, such as 10 million FU / 5ml produced by the Liaoning Institute of Microbiology Science.

[0020] Weigh 100g of NaCl and dissolve it in 500-700ml of sterilized purified water at a temperature of 25-35℃. Add 5ml of Bacillus spp. to 100ml of sterilized water and mix to obtain a diluted bacterium solution. Add the diluted bacterium solution to the NaCl solution and add water to 1000ml. , And mix well to obtain Bacillus natto culture solution, 1000ml culture solution contains NaCl: 100g, and Bacillus natto 10 million.

[0021] 2. A method for preparing natto, including the following steps:

[0022] (1) Raw material pretreatment: clean the small soybeans with impurities and soak them in water. The weight of the soybeans after soaking is 2-3 times the weight of the dry soybeans before soaking. The soaking temperature is 20-28°C, the soaking time is 16-24h, and then at 100°C...

Embodiment 2

[0029] 1. Preparation of Bacillus natto culture solution:

[0030] Bacillus is a bacillus liquid purchased on the market, such as 10 million FU / 5ml produced by the Liaoning Institute of Microbiology Science.

[0031] Weigh 100g of NaCl and dissolve it in 500-700ml of sterilized purified water at a temperature of 25-35°C. Add 2.5ml of bacillus liquid to 100ml of sterilized water and mix well to obtain a diluted bacterial liquid. Add the diluted bacterial liquid to the NaCl solution and add water to 1000ml, and mix well to obtain Bacillus natto culture solution, 1000ml culture solution contains NaCl: 100g, Bacillus natto 5 million.

[0032] 2. A method for preparing natto, including the following steps:

[0033] (1) Raw material pretreatment: clean the small soybeans with impurities and soak them in water. The weight of the soybeans after soaking is 2-3 times the weight of the dry soybeans before soaking. The soaking temperature is 20-28°C, the soaking time is 16-24h, and then at 100°C....

Embodiment 3

[0040] 1. Preparation of Bacillus natto culture solution:

[0041] Bacillus is a bacillus liquid purchased on the market, such as 10 million FU / 5ml produced by the Liaoning Institute of Microbiology Science.

[0042] Weigh 100g of NaCl and dissolve it in 500-700ml of sterile purified water at a temperature of 25-35℃. Add 1ml of bacillus liquid to 100ml of sterile water and mix to obtain a diluted bacterial solution. Add the diluted bacterial solution to the NaCl solution and add water to 1000ml , Mix well to obtain Bacillus natto culture solution, 1000ml culture solution contains NaCl: 100g, Bacillus natto 2 million.

[0043] 2. A method for preparing natto, including the following steps:

[0044] (1) Raw material pretreatment: clean the small soybeans with impurities and soak them in water. The weight of the soybeans after soaking is 2-3 times the weight of the dry soybeans before soaking. The soaking temperature is 20-28°C, the soaking time is 16-24h, and then at 100°C. Cooking for...

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PUM

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Abstract

The invention discloses a preparation method of natto. The preparation method mainly comprises the following steps: firstly, pretreatment of raw materials; secondly, preparing a green body; thirdly, carrying out first-time inoculated fermentation; fourthly, carrying out second-time inoculated fermentation; fifthly, carrying out third-time inoculated fermentation; sixthly, taking out briquettes inthe fifth step, crushing, drying in air, tabletting and packaging to obtain a finished product. The preparation method disclosed by the invention is simple and easy to operate; by preparing the greenbody for three times and carrying out inoculated fermentation for three times, the content of nattokinase is surged to 10,000 to 50,000 FU from 2,000 to 4,000 FU in a traditional method and the content of bacillus natto is increased from 3 billion/g to 7 billion/g or above; the produced natto has the advantages of high content of active ingredients and good quality.

Description

Technical field [0001] The invention belongs to the field of food fermentation and food processing, and specifically relates to a preparation method of natto. Background technique [0002] Natto is a kind of fermented soybean product with special taste made from soybean as raw material and fermented by Bacillus subtilis. It has the functions of thrombolysis, lowering blood pressure, prevention and treatment of osteoporosis, and adjustment of the stomach and intestines, among which thrombus dissolution is the most concerned. The thrombolytic function of natto food is mainly due to the ability of Bacillus subtilis used to ferment natto to produce nattokinase (NK). As a new generation of thrombolytic drugs, nattokinase has direct and diversified pharmacological effects, a long half-life in the body, a relatively small molecular weight, and can be directly absorbed by the human body through the gastrointestinal system, and has high safety. At present, in the production process of n...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L11/00A23L11/50
CPCA23L11/50
Inventor 陈令峰
Owner 山东祥寿生物科技有限公司
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