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Process for preparing freeze dry powder of fermented soybean

A natto freeze-dried powder and vacuum freeze-drying technology, applied in the field of microbial biology, can solve the problems of damaged nutritional components, difficult consumer acceptance, protein deterioration, etc., and achieve the effect of being easy to take and popularizing.

Inactive Publication Date: 2006-02-22
上海诺金科生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Because natto is a low-sodium fermented food with high water content, it is easy to infect miscellaneous bacteria at room temperature, thereby deteriorating protein and damaging nutrients. Therefore, how to preserve the functional ingredients of natto, especially its The natural thrombolytic factor - nattokinase, to prevent its deterioration in the sales process has not been better resolved
At the same time, due to factors such as the stringy sticky substance produced during the production process of natto, the unique seasoning, and the special smell of finished natto, it is not easily accepted by consumers in my country.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0009] Example 1 Preparation of freeze-dried natto powder

[0010] Take selected small-grain soybeans, pulverize and peel them by ordinary crushing and dehulling machines to obtain pulverized soybeans. The diameter of the pulverized soybeans is 2-3mm, and the peeling rate is more than 95%. The pulverized soybeans are soaked in nutrient solution for 10- After 40 hours, the temperature of the nutrient solution is 10-40°C, then steaming, sub-packing and inoculating, fermenting, and vacuum freeze-drying the obtained fermented product immediately to obtain natto freeze-dried powder.

[0011] The nutrient solution used contains 0.2% MnCl 2 , 0.5% NaCl, 0.2% CaCl 2 Aqueous solution.

[0012] During the vacuum freeze-drying process, the fermented product must be pre-frozen to below -40°C, the temperature must be below -5°C during the freezing and sublimation process, and the temperature must be controlled below 30°C during the second stage of analytical drying. Only under these parameters...

Embodiment 2

[0013] Example 2 Comparison of the nutrient content of natto prepared by the method of this invention and conventional natto

[0014] The nutrient solution contains 0.3% MnCl 2 , 0.5% NaCl, 0.3% CaCl 2 Aqueous solution. Soak for 18 hours at 25°C. The prepared natto is labeled as Nuojinco natto to distinguish it from natto produced by ordinary methods. Table 1 shows the difference in nutrient content between the prepared Nuojinke natto and ordinary natto.

[0015] nutrient content

Embodiment 3

[0016] Example 3 The difference in the time required for vacuum freeze-drying of natto prepared by the method of this invention and natto prepared without the peeling and crushing process

[0017] Take 50kg of selected small-grain soybeans and crush and peel them by a crushing and peeling machine. The particle size of the crushed product is 2-3mm, and the peeling rate is more than 95%. The natto prepared and the natto prepared without the peeling and crushing process is vacuum The time required for freeze-drying to a moisture content of 3% is 16 hours and 28 hours respectively.

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Abstract

The invention discloses a natto capsule of freeze-dried powder, which is prepared through the steps of comminuting, peeling, immersing with nutrient solution, freeze drying the fermentate in vacuum into freeze-dried powder. The content of the nourishing component in the natto, especially natto kinase can be increased. The freeze-dried natto powder can be used for preparing food, health food and medicament for the prevention and treatment of cardiovascular and thrombus diseases.

Description

Technical areas: [0001] The invention belongs to the field of microbial biotechnology. Specifically relates to a preparation method of natto freeze-dried powder. Background technique: [0002] Natto is an ancient health and nutritional food recognized by the people that has been tested for thousands of years. The original name is "You Shu". In ancient times, soybeans were called "Shu". According to the "History of Chinese Chemistry", "You Shu" means soybeans that are cooked and fermented in a claustrophobic chamber. Natto originated in the pre-Qin Dynasty and has a history of more than 2,000 years. According to the "Compendium of Materia Medica", natto has the effects of appetizing and increasing food, digesting and resolving stagnation, promoting sweating and relieving the surface, relieving irritability and asthma, dispelling wind and cold, curing incompatibility with soil and water, and relieving mountains and rivers that block qi. Natto is compatible with other medicin...

Claims

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Application Information

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IPC IPC(8): A23L1/20A23L3/44A23L11/00
Inventor 夏涛刘华奇
Owner 上海诺金科生物科技有限公司
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