Preparation method of bean-containing capsule

A technology of natto and capsules, which is applied in the field of preparing natto capsules, and can solve the problems of inconvenient use and carrying

Inactive Publication Date: 2007-02-28
北京燕京中发生物技术有限公司
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  • Abstract
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  • Application Information

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Problems solved by technology

[0003] At present, the natto that people eat is in the form of boxes or bags in bulk, which

Method used

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  • Preparation method of bean-containing capsule
  • Preparation method of bean-containing capsule
  • Preparation method of bean-containing capsule

Examples

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Example Embodiment

[0012] Please refer to Figure 1, which is a schematic diagram of the preparation process of the present invention.

[0013] Soybean is used as raw material, after stone removal, impurity removal, selection, washing, soaking for 15 hours (no strict limit, 15-20 hours can be); soaked soybeans are steamed for 30 minutes under a pressure of 0.13Mpa (no strict Limit, control at 30-40 minutes, 80℃ (no strict limit, control at 80-90℃) under aseptic conditions, inoculate Bacillus subtilis (Bacillus natto) at 2% by weight of the raw material, at 37℃ Low fermentation for 20 hours (no strict limit, temperature control at 37-40 ℃, fermentation time can be controlled at 20-24 hours). Natto fermentation seeds are cultured and prepared from slant strains through shake flask culture and first-level seed culture. (The relevant fermentation technology is a well-known technology and will not be introduced in detail); fresh natto after fermentation is sent to the pre-freezing chamber and frozen to -3...

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Abstract

The invention discloses a preparing method of nano-soy capsule, which comprises the following steps: removing stone and impurities in the soy, cleaning, soaking for 15-20 h, boiling under 0.13Mpa for 30-40 min, seeding bacillus subtilis according to 2% in the raw material weight under 80-90 deg.c aseptic condition, fermenting at 37-40 deg.c for 20-24 h, culturing seed through shake flask, freezing fresh nano-soy at -35- -40 deg.c, transmitting into cryodesiccation chamber, screening, grinding, affirming rate to blend, filling to obtain the product.

Description

technical field [0001] The invention relates to a preparation method of a health care product, in particular to a method for preparing natto capsules from soybeans. Background technique [0002] Natto is a variety of traditional foods that originated in China and later spread to Japan and became a very popular food. Natto is a food produced by fermenting soybeans with Bacillus subtilis (Bacillus natto). It is rich in many physiologically active nutrients, such as polysaccharides, saponins, various amino acids, and soybean isoflavones. According to literature records, polysaccharides and saponins have immunomodulatory effects. Therefore, in the edible history of more than one thousand years, people have benefited from natto, and their health level has been improved. Prevention and so on can play a very good role in health care. [0003] The natto that people eat is the bulk form of box or bag at present, takes out when eating, then seals storage again, uses and carries all...

Claims

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Application Information

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IPC IPC(8): A23L1/20A23L1/30A23L33/10
Inventor 王卫东程宝明
Owner 北京燕京中发生物技术有限公司
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