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Fermentation method of natto freeze-dried powder with high content of nattokinase

A technology of natto freeze-dried powder and fermentation method, which is applied in the field of fermentation of natto freeze-dried powder, can solve the problems of low content of nattokinase and soybean isoflavones, and achieve the effect of increasing the content

Active Publication Date: 2021-05-04
HEILONGJIANG UNIV OF CHINESE MEDICINE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006]The main problem at present is that the natto produced by the traditional fermentation method has the defects of low nattokinase and soybean isoflavone content

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] (1) Soybean pretreatment: Soybeans are washed and soaked at 20-25°C for 8-10 hours;

[0032] (2) preparing a solid fermentation medium: taking the dry weight of soybeans as 100wt%, adding 3wt% of glucose, 1wt% of chondroitin sulfate, 2wt% of magnesium sulfate, 2wt% of calcium chloride, and a pH value of 7.2;

[0033] (3) Cooking: Steam cooking for 30-40 minutes, then cool to below 45°C after cooking;

[0034] (4) Preparation of slant medium: agar 16g / L, peptone 8g / L, beef powder 3g / L, sodium chloride 2.5g / L, sterilized at 121°C for 20 minutes; seed liquid medium preparation: peptone 8g / L, Beef extract 6g / L, sodium chloride 2.5g / L, glucose 12g / L, yeast extract 6g / L, sterilized at 121°C for 20 minutes;

[0035] (5) Preparation of Bacillus subtilis natto seed liquid: in a sterile environment, use an inoculation loop to pick a ring of Bacillus subtil-islnatto bacteria and inoculate it on the slant medium, and inoculate it in a 35-38°C incubator The activated Bacillus natt...

Embodiment 2

[0040] Example 2 is basically the same as Example 1, the difference being that the solid fermentation medium prepared in step (2) is: taking soybean dry weight as 100wt%, adding glucose 3wt%, chondroitin sulfate 1wt%, 2-galacturonic acid 0.5wt%, magnesium sulfate 2wt%, calcium chloride 2wt%, the pH value is 7.2.

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PUM

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Abstract

The invention relates to a fermentation method of natto freeze-dried powder with high content of nattokinase. Chondroitin sulfate is added during fermentation, so that the content of nattokinase and soy isoflavone in the natto freeze-dried powder is effectively increased. During fermentation, the chondroitin sulfate is matched with 2-aminogalacturonic acid, so that the content of the nattokinase and the soy isoflavone in the natto freeze-dried powder can be further increased.

Description

technical field [0001] The invention belongs to the technical field of fermentation and food processing, and in particular relates to a fermentation method of natto freeze-dried powder with high content of nattokinase. Background technique [0002] Natto, originated in ancient China, has been produced since the Qin and Han Dynasties (221 BC-220 AD). It is made from soybeans fermented by Bacillus subtilis (Bacillus subtilis). It is sticky, smells bad, and has a slight taste 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. [0003] Nattokinase is a serine protease, which was first extracted and identified by scientists from the secretion of Bacillus natto. Cardio...

Claims

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Application Information

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IPC IPC(8): A23L11/50A23L33/125A23L33/10A23L33/00
CPCA23L33/125A23L33/10A23L33/00
Inventor 金爽刘维丽杨炳友刘艳吕晨刘源程玉鹏李慧玲
Owner HEILONGJIANG UNIV OF CHINESE MEDICINE
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