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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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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, the natto that people eat is in the form of boxes or bags in bulk, which is taken out when eating, and then sealed and stored, which is inconvenient to use and carry.

Method used

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

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Embodiment Construction

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

[0013] Soybeans are used as raw materials, after stone removal, impurity removal, and selection, they are washed and soaked for 15 hours (no strict limit, 15-20 hours are acceptable); the soaked soybeans are steamed for 30 minutes under a pressure of 0.13Mpa (no strict limit). Limit, control within 30-40 minutes, inoculate Bacillus subtilis (Bacillus natto) by 2% of raw material weight at 80°C (no strict limit, control at 80-90°C) under aseptic conditions, and inoculate at 37°C Down fermentation for 20 hours (not strictly limited, the temperature can be controlled at 37-40°C, and the fermentation time can be controlled at 20-24 hours). The seeds used for natto fermentation are prepared by shaking flask culture, primary seed culture, and preparation of slant bacteria. (Relevant fermentation technology belongs to known technology, does not introduce in detail); The ...

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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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