Natto product rich in nattokinase and preparation method thereof

Abstract

The invention discloses a natto product rich in nattokinase and a preparation method thereof, and belongs to the technical field of bean product preparation, the natto product comprises the components of kelp powder, vitamin C, soybean protein powder and natto freeze-dried powder, and the preparation method comprises the following steps: pre-preparing the kelp powder, pre-preparing the natto freeze-dried powder, pre-preparing the soybean protein powder, and pre-preparing the soybean protein powder. Adding the kelp powder, the vitamin C and the soybean protein powder into the freeze-dried natto powder, uniformly mixing and stirring to obtain a freeze-dried powder product, sealing, and storing at normal temperature. The kelp powder, the vitamin C and the soybean protein powder in an optimized proportion are used as protective agents for the activity of the nattokinase, so that a protective effect is provided for the freeze-dried natto powder, and the loss rate of the nattokinase is greatly reduced; the natto product is further processed, and the activity loss rate of nattokinase is reduced from 28.8% to 12.6% through high-temperature drying processes such as tabletting, coating and drying. The natto kinase activity retention rate of the natto product in the normal-temperature placement process is improved, and preservation and processing of the freeze-dried natto powder product are facilitated.

Description

Technical Field

[0001] The invention belongs to the technical field of bean product preparation, and particularly relates to a natto product rich in nattokinase and a preparation method thereof. Background Art

[0002] With the change of people's eating habits and the impact of environmental pollution, cardiovascular and cerebrovascular diseases have become the most deadly diseases in the world, especially coronary heart disease and stroke caused by thrombosis, which seriously threaten human health and quality of life. As a functional food, nattokinase, a characteristic product of natto, can dissolve fibrin in the blood and help lower blood pressure and blood lipid indicators. In addition, natto comes from traditional food, is safe and has no other side effects. It has gradually attracted more and more attention in the health field, and its product demand has increased year by year.

[0003] In addition to fresh natto, natto freeze-dried powder is one of the main products, and it can also be further processed into compressed candies or special dietary foods. Since nattokinase is sensitive to environmental factors such as temperature and pH, the traditional production method generally results in the inactivation of nattokinase during storage or processing, which reduces its ability to dissolve blood clots. Therefore, there is an urgent need to develop a natto product with higher nattokinase activity. Summary of the invention

[0004] In order to solve the above problems, the present invention provides a natto product rich in nattokinase and a preparation method thereof.

[0005] To achieve the above purpose, the technical solution adopted by the present invention is as follows: A natto product rich in nattokinase, the natto product comprising the following components: kelp powder, vitamin C, soy protein powder and natto freeze-dried powder, the addition amount of each component in the natto product is as follows: The added amount of kelp powder is 0.5-1% of the mass of natto freeze-dried powder, the added amount of vitamin C is 0.1-0.5% of the mass of natto freeze-dried powder, and the added amount of soy protein powder is 1.0-3.0% of the mass of natto freeze-dried powder.

[0006] A method for preparing a natto product rich in nattokinase comprises the following steps: A. Pre-made kelp powder; B. Pre-made natto freeze-dried powder; C. Add kelp powder, vitamin C and soy protein powder to the natto freeze-dried powder, mix and stir evenly to obtain the freeze-dried powder product, seal it, and store it at room temperature.

[0007] Furthermore, the nattokinase enzyme activity and the viable count of Bacillus natto of the freeze-dried powder product in step C are tested.

[0008] Furthermore, the method further comprises step D, preparing the freeze-dried powder product into natto pressed candy, the steps being as follows: D-1. Add kelp powder, vitamin C, soy protein powder, natto freeze-dried powder and auxiliary materials into a three-dimensional mixer and mix them. The mass ratio of the total raw material powder of kelp powder, vitamin C, soy protein powder and natto freeze-dried powder to the auxiliary materials is 1: (0.5-1); D-2. Install the die according to the product shape and size requirements, input the mixed raw materials into the tablet press to obtain shaped tablets; D-3. Place the tablets into the coating machine, start the spray system of the coating machine to spray the coating liquid evenly on the tablets, and set the coating time to 10-15 minutes; D-4. The coated tablets are conveyed to a dryer with hot air temperature of 55-65°C and drying time of 10-15 minutes to obtain dried coated natto tablets.

[0009] Furthermore, in step D-1, the mixing speed of the three-dimensional mixer is 10-18 r / min, and the mixing time is 20-30 min.

[0010] Further, in step D-3, enteric-coated Opadry is pre-dissolved in water, and the mass ratio of tableting:Opadry is 12-9:1 to prepare a coating solution.

[0011] Further, in step A, the processing steps of the kelp powder are as follows: A-1. Cleaning and sterilization of kelp: Wash thick black kelp, cut into small pieces of 2-5 cm, and treat in a pressure cooker at 120℃ for 10-15 minutes; A-2. Drying and crushing of kelp: The steamed kelp is placed in a fluidized bed for drying at a temperature of 90-120°C. After drying, the kelp is crushed and sieved to obtain kelp powder.

[0012] Furthermore, in step B, the preparation steps of the natto freeze-dried powder are as follows: B-1. Freeze drying of natto: Place the fermented fresh natto into a freeze dryer for freeze drying and drying; B-2. Grinding and sieving natto: Put the freeze-dried natto into a grinder with a cooling device for grinding, and sieve to obtain natto freeze-dried powder.

[0013] Furthermore, in step B-1, the freeze-drying process of natto in the freeze dryer is: -20°C for 0.5-2 hours, 0°C for 20-30 hours, and 25°C for 5-10 hours; at the end point, the temperature difference between the natto temperature and the shelf on which the natto is placed is ≤5°C.

[0014] Compared with the prior art, the present invention has the following technical advances: The present invention uses kelp powder, vitamin C and soy protein powder in an optimized ratio as protective agents for the activity of nattokinase, provides a protective effect for natto freeze-dried powder, and after being placed at room temperature for 6 months, the loss rate of nattokinase is reduced from 15.0% to 4.5%, which greatly reduces the loss rate of nattokinase; the natto product is further processed, and the activity loss rate of nattokinase is reduced from 28.8% to 12.6% through high-temperature drying processes such as tableting, coating and drying. The present invention improves the retention rate of nattokinase activity during the placement of natto products at room temperature, which is beneficial to the storage and processing of natto freeze-dried powder products. BRIEF DESCRIPTION OF THE DRAWINGS

[0015] The accompanying drawings are used to provide further understanding of the present invention and constitute a part of the specification. They are used to explain the present invention together with the embodiments of the present invention and do not constitute a limitation of the present invention.

[0016] In the attached picture: Figure 1 This is a comparison chart of the changes in nattokinase activity of natto products and natto freeze-dried powder when placed at room temperature in an embodiment of the present invention; Figure 2 This is a comparison chart of the changes in nattokinase activity of natto products and natto freeze-dried powder when accelerated at high temperature in an embodiment of the present invention; Figure 3 This is a comparison chart of the protective effect of protective agents on nattokinase activity during the processing of natto tablet candies in the embodiments of the present invention. DETAILED DESCRIPTION

[0017] The following specific embodiments may be combined with each other, and the same or similar concepts or processes may not be described in detail in some embodiments. The embodiments of the present invention will be described below in conjunction with the accompanying drawings.

[0018] like Figure 1 , Figure 2 and Figure 3 As shown, a natto product rich in nattokinase comprises the following components: kelp powder, vitamin C, soy protein powder and natto freeze-dried powder, wherein the amount of kelp powder added is 0.5-1% of the mass of the natto freeze-dried powder, the amount of vitamin C added is 0.1-0.5% of the mass of the natto freeze-dried powder, and the amount of soy protein powder added is 1.0-3.0% of the mass of the natto freeze-dried powder. Kelp powder, vitamin C and soy protein powder are added to the natto freeze-dried powder as protective agents, mixed evenly, sealed and stored at room temperature.

[0019] The present invention also provides a method for preparing the above-mentioned natto product rich in nattokinase, comprising the following steps: A. Pre-made kelp powder; the processing steps of kelp powder are as follows: A-1. Cleaning and sterilization of kelp: Wash thick black kelp, cut into small pieces of 2-5 cm, and heat in a pressure cooker at 120℃ for 10-15 minutes; A-2. Drying and crushing of kelp: The steamed kelp is placed in a fluidized bed for drying at a temperature of 90-120°C. After drying, the kelp is crushed and sieved to obtain kelp powder.

[0020] B. Pre-prepare natto freeze-dried powder; the preparation steps of natto freeze-dried powder are as follows: B-1. Freeze drying of natto: put the fermented fresh natto into a freeze dryer for freeze drying and drying; the freeze drying process of natto in the freeze dryer is: keep at -20℃ for 0.5-2 hours, keep at 0℃ for 20-30 hours, and keep at 25℃ for 5-10 hours; at the end point, the temperature difference between the natto and the shelf where the natto is placed is ≤5℃. Among them, fresh natto refers to the fermented and sticky soybean fermentation product, which cannot be left at room temperature for more than 7 days.

[0021] B-2. Grinding and sieving natto: Put the freeze-dried natto into a grinder with a cooling device (this is an existing device and will not be described here) for grinding, and sieving to obtain freeze-dried natto powder.

[0022] C. Add kelp powder, vitamin C and soy protein powder to the natto freeze-dried powder, mix and stir evenly to obtain the freeze-dried powder product, seal it, and store it at room temperature.

[0023] The freeze-dried powder product obtained by mixing in this step is subjected to quality inspection, and the inspection indexes include at least nattokinase enzyme activity and the content of live bacteria count of Bacillus natto.

[0024] The above scheme is further optimized, and further includes step D, making the freeze-dried powder product into natto tablet candy, the steps are as follows: D-1. Mixing: Add kelp powder, vitamin C, soy protein powder, natto freeze-dried powder and auxiliary materials into a three-dimensional mixer and mix. The mass ratio of the total raw material powder of kelp powder, vitamin C, soy protein powder and natto freeze-dried powder to auxiliary materials is 1: (0.5-1). The mixing speed of the three-dimensional mixer is 10-18 r / min, and the mixing time is 20-30 min.

[0025] D-2. Tablet pressing: Install the die according to the product shape and size requirements, input the mixed raw materials into the tablet press, adjust the filling speed and pressure, check the tablet quality every 10-20 minutes, and fine-tune the speed and pressure; after passing through the tablet screen, the formed tablets are obtained.

[0026] D-3. Coating: Place the tablets in the coating machine, dissolve the enteric-coated Opadry in water in advance, with the mass ratio of tablets to Opadry being 12-9:1, to prepare a coating solution. Start the coating machine, and the spray system will evenly spray the coating solution on the tablets, and set the coating time to 10-15 minutes.

[0027] D-4. Drying: The coated tablets are conveyed to a dryer with hot air temperature of 55-65°C and drying time of 10-15 minutes to obtain dried coated natto tablets.

[0028] The following are several specific embodiments: Example 1: Effect of protective agent on nattokinase activity of natto freeze-dried powder stored at room temperature a. The ratio of natto freeze-dried powder and protective agent (kelp powder, vitamin C and soy protein powder) is as follows: Take 2 portions of newly processed freeze-dried natto powder, add 0.5% kelp powder, 0.5% vitamin C and 3.0% soy protein powder to one portion (these three percentages are the mass ratios of each component to the mass of freeze-dried natto powder), mix well, and use as a sample; the other portion without adding protective agent is used as a control.

[0029] b. Changes in enzyme activity during room temperature placement Place one reference substance and one sample in an aluminum foil bag, seal it, and store it at room temperature of 20-25℃; store the other reference substance in a freezer at -20℃. Take samples at 1, 2, 3, 4, 5, and 6 months to measure the activity of nattokinase. Figure 1 shown.

[0030] Example 2: Effect of protective agent on nattokinase activity of natto freeze-dried powder during high temperature acceleration a. The ratio of natto freeze-dried powder and protective agent (kelp powder, vitamin C and soy protein powder) is as follows: Take 2 portions of newly processed freeze-dried natto powder, add 0.3% kelp powder, 0.4% vitamin C and 2.0% soy protein powder to one portion (these three percentages are the mass ratios of each component to the mass of freeze-dried natto powder), mix well, and use as a sample; the other portion without adding protective agent is used as a control.

[0031] b. High temperature acceleration time and enzyme activity changes Place one reference substance and one sample in an aluminum foil bag, seal it, and store it in a 50℃ incubator; store the other reference substance in a -20℃ freezer. Take samples at 1, 5, 10, 15, and 20 days to measure the nattokinase activity. Figure 2 shown.

[0032] Example 3: Effect of protective agent on nattokinase activity of natto freeze-dried powder during the processing of natto tablet candy a. Ratio of natto freeze-dried powder and protective agent Take the newly processed natto freeze-dried powder, use microcrystalline cellulose as the auxiliary material, add 0.8% kelp powder, 0.5% vitamin C, 2.0% soy protein powder, and 25% microcrystalline cellulose respectively (these four percentages are the mass ratios of each component to the mass of the natto freeze-dried powder), mix well, and you can get the natto freeze-dried raw material powder.

[0033] b. Processing process of Natto tablet candy Put the raw materials together into the three-dimensional mixer, adjust the mixing speed to 15r / min, and process for 30 minutes; install the die according to the product shape and size requirements, connect the mixed raw materials to the tablet press, adjust the filling speed and pressure, check the tablet quality every 15 minutes, and fine-tune the speed and pressure. After passing through the tablet sifter, the formed tablets are obtained; put the tablets into the material tank of the coating machine, and at the same time, the enteric-coated Opadry is dissolved in water, and the dosage is tablet: Opadry = 12:1 to prepare the coating liquid. Turn on the coating machine, and the spray system will evenly spray the coating liquid on the tablets, and set the coating time to 15 minutes.

[0034] c. Drying process: The coated tablets were placed in a dryer with a hot air temperature of 65°C and a drying time of 15 minutes to obtain dried coated natto tablets. The high nattokinase natto freeze-dried powder tablet candies were obtained by packaging.

[0035] d. Comparison of nattokinase activity after tablet candy processing Figure 3 shown.

[0036] In summary, it can be seen that by adding the protective agent ratio provided by the present invention to the natto freeze-dried powder, the preservation rate of the nattokinase activity in the natto freeze-dried powder or tablet candy product is improved after the processes of normal temperature, high temperature storage and tableting. The present invention can make the nattokinase in the natto product play a better fibrinolytic role, meet people's health needs, and be beneficial to the storage and processing of the natto freeze-dried powder product.

[0037] Finally, it should be noted that the above is only a preferred embodiment of the present invention and is not intended to limit the present invention. Although the present invention has been described in detail with reference to the aforementioned embodiments, those skilled in the art can still modify the technical solutions described in the aforementioned embodiments or replace some of the technical features therein with equivalents. Any modification, equivalent replacement, improvement, etc. made within the spirit and principle of the present invention shall be included in the scope of protection of the claims of the present invention.

Claims

1. A natto product rich in nattokinase, characterized in that: The natto product comprises the following components: kelp powder, vitamin C, soy protein powder and natto freeze-dried powder, and the addition amount of each component in the natto product is as follows: The added amount of kelp powder is 0.5-1% of the mass of natto freeze-dried powder, the added amount of vitamin C is 0.1-0.5% of the mass of natto freeze-dried powder, and the added amount of soy protein powder is 1.0-3.0% of the mass of natto freeze-dried powder.

2. A method for preparing a natto product rich in nattokinase, characterized in that: The steps include: A. Pre-made kelp powder; B. Pre-made natto freeze-dried powder; C. Add kelp powder, vitamin C and soy protein powder to the natto freeze-dried powder, mix and stir evenly to obtain the freeze-dried powder product, seal it, and store it at room temperature.

3. A natto product rich in nattokinase according to claim 2, characterized in that: The lyophilized powder product in step C is tested for nattokinase activity and viable count of Bacillus natto.

4. The method for preparing a natto product rich in nattokinase according to claim 2, wherein: The step also includes step D, making the freeze-dried powder product into natto tablet candy, and the tableting steps are as follows: D-1. Add kelp powder, vitamin C, soy protein powder, natto freeze-dried powder and auxiliary materials into a three-dimensional mixer and mix them. The mass ratio of the total raw material powder of kelp powder, vitamin C, soy protein powder and natto freeze-dried powder to the auxiliary materials is 1: (0.5-1); D-2. Install the die according to the product shape and size requirements, input the mixed raw materials into the tablet press to obtain shaped tablets; D-3. Place the tablets into the coating machine, start the spray system of the coating machine to spray the coating liquid evenly on the tablets, and set the coating time to 10-15 minutes; D-4. The coated tablets are conveyed to a dryer with hot air temperature of 55-65°C and drying time of 10-15 minutes to obtain dried coated natto tablets.

5. The method for preparing a natto product rich in nattokinase according to claim 4, characterized in that: In step D-1, the mixing speed of the three-dimensional mixer is 10-18 r / min, and the mixing time is 20-30 min.

6. The method for preparing a natto product rich in nattokinase according to claim 4, characterized in that: In step D-3, enteric-coated Opadry is pre-dissolved in water at a mass ratio of tableting:Opadry of 12-9:1 to prepare a coating solution.

7. The method for preparing a natto product rich in nattokinase according to claim 2, characterized in that: In step A, the processing steps of the kelp powder are as follows: A-1. Cleaning and sterilization of kelp: Wash thick black kelp, cut into small pieces of 2-5 cm, and heat in a pressure cooker at 120℃ for 10-15 minutes; A-2. Drying and crushing of kelp: The steamed kelp is placed in a fluidized bed for drying at a temperature of 90-120°C. After drying, the kelp is crushed and sieved to obtain kelp powder.

8. The method for preparing a natto product rich in nattokinase according to claim 2, characterized in that: In step B, the preparation steps of the natto freeze-dried powder are as follows: B-1. Freeze drying of natto: Place the fermented fresh natto into a freeze dryer for freeze drying and drying; B-2. Grinding and sieving natto: Put the freeze-dried natto into a grinder with a cooling device for grinding, and sieve to obtain natto freeze-dried powder.

9. The method for preparing a natto product rich in nattokinase according to claim 8, characterized in that: In step B-1, the freeze-drying process of natto in the freeze dryer is: keep at -20°C for 0.5-2 hours, keep at 0°C for 20-30 hours, and keep at 25°C for 5-10 hours; at the end point, the temperature difference between the natto temperature and the shelf on which the natto is placed is ≤5°C.

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