Ginseng and nattokinase composition and preparation method thereof

Abstract

The invention discloses a ginseng and nattokinase composition and a preparation method thereof, belongs to the technical field of microbial fermentation, and provides the ginseng and nattokinase composition which comprises ginsenoside, ginseng peptide, acid-soluble protein, a stabilizer, an additive and a ginseng body. The preparation method comprises the following steps: S1, cleaning ginseng, crushing, cooking, cooling to 25-36 DEG C, and standing for 24 hours to obtain cooked ginseng; s2, adding an auxiliary agent and a stabilizer into the ginseng cooked in the step S1, then inoculating bacillus natto, and culturing for 24-36 hours at the temperature of 32-35 DEG C to obtain fermentation liquor; and S3, adding the auxiliary agent into the fermentation liquid in the step S2 again, uniformly mixing, culturing for 24-48 hours at the temperature of 36-40 DEG C, and then drying at low temperature to obtain the ginseng and nattokinase composition. The preparation method is simple and easy to popularize.

Description

Technical Field

[0001] The invention belongs to the technical field of microbial fermentation, and specifically relates to a ginseng and nattokinase composition and a preparation method thereof. Background Art

[0002] Ginseng is a widely used herb with the following main uses and benefits:

[0003] 1. Enhance Immunity

[0004] Ginseng is believed to enhance the function of the immune system and improve the body's resistance to disease. It contains a variety of active ingredients, such as ginsenosides, which can regulate the activity of immune cells.

[0005] 2. Anti-fatigue and refreshing

[0006] Ginseng has a significant anti-fatigue effect and can improve physical strength and mental state. Many people take ginseng extract or ginseng tea when they feel tired or need to concentrate.

[0007] 3. Improves Cardiovascular Health

[0008] Ginseng helps lower blood pressure, improves circulation, and may benefit heart health. Some studies suggest that ginseng may reduce the risk of myocardial ischemia and improve heart function.

[0009] 4. Regulates Blood Sugar Levels

[0010] Certain ingredients in ginseng can help regulate blood sugar levels and have a certain auxiliary therapeutic effect on diabetic patients. However, it should be noted that diabetic patients should consult a doctor before using ginseng.

[0011] 5. Antioxidant and Anti-Inflammatory

[0012] Ginseng is rich in antioxidants, which can neutralize free radicals in the body and slow down the aging process. In addition, ginseng also has certain anti-inflammatory effects, which helps to reduce inflammatory responses.

[0013] 6. Improves Digestion

[0014] Ginseng helps improve the function of the digestive system, increase appetite, and relieve symptoms such as indigestion. It can also help regulate the balance of intestinal flora.

[0015] Nattokinase is a serine protease extracted from natto that has a variety of potential health benefits, especially in terms of cardiovascular health:

[0016] 1. Dissolve blood clots

[0017] Mechanism: Nattokinase can directly decompose fibrin, which is one of the main components of blood clots. It can also activate plasminogen to convert into plasmin, further enhancing the ability to dissolve blood clots.

[0018] Effect: By dissolving blood clots, Nattokinase helps prevent and treat thrombotic diseases such as deep vein thrombosis, pulmonary embolism and myocardial infarction.

[0019] 2. Improves Blood Circulation

[0020] Mechanism: Nattokinase can reduce blood viscosity, increase blood fluidity, and thus improve blood circulation.

[0021] Effect: Improved blood circulation helps reduce the risk of cardiovascular disease, relieves fatigue, and improves overall health.

[0022] 3. Lowers Blood Pressure

[0023] Mechanism: Nattokinase can inhibit angiotensin-converting enzyme (ACE), an enzyme that plays an important role in the regulation of hypertension. In addition, it can promote the production of nitric oxide (NO), thereby dilating blood vessels and lowering blood pressure.

[0024] Effects: Long-term use of nattokinase may help control high blood pressure and reduce the risk of cardiovascular events.

[0025] 4. Anti-inflammatory Effects

[0026] Mechanism: Nattokinase has a certain anti-inflammatory effect and can reduce the inflammatory response by inhibiting the production of inflammatory mediators.

[0027] Effect: Anti-inflammatory effects help relieve chronic inflammatory diseases such as arthritis.

[0028] 5. Antioxidant Effect

[0029] Mechanism: Nattokinase contains antioxidant ingredients that can neutralize free radicals in the body and reduce oxidative stress.

[0030] Effect: Antioxidant effect helps slow down cell aging, protect vascular endothelial cells, and thus maintain cardiovascular health.

[0031] 6. Improve brain blood circulation

[0032] Mechanism: Nattokinase can increase blood flow to the brain by dissolving blood clots and improving blood circulation.

[0033] Effect: This helps prevent and relieve cerebrovascular diseases such as cerebral infarction and cerebral hemorrhage, and may also have a certain protective effect on cognitive function.

[0034] However, the effects of ginseng and nattokinase are relatively single, making it difficult to exert their synergistic effect. It is impossible to organically combine the effects of the two and maximize their value. Summary of the invention

[0035] In order to solve the above technical problems, the present invention provides a ginseng and nattokinase composition and a preparation method thereof.

[0036] The invention provides a ginseng and nattokinase composition, comprising ginsenoside, ginseng peptide, acid-soluble protein, a stabilizer, an auxiliary agent and ginseng body.

[0037] Furthermore, the contents of ginsenoside, ginseng peptide, acid-soluble protein, stabilizer, auxiliary agent and ginseng body are 2-3wt%, 7-8wt%, 8-9wt%, 1-3wt%, 2.1-3wt% and 75-79.5wt% respectively, the content of nattokinase in the ginseng body is 1500-2500U / g, and the ginseng body also contains unfermented ginseng, natto bacteria and other ingredients.

[0038] Furthermore, the stabilizer is threonine or methionine. When the stabilizer is threonine, it can assist other proteins to be absorbed or utilized by the human body, and can also enhance the body's immune system function and prevent colds. When the stabilizer is methionine, it has a strong antioxidant effect. Both stabilizers can adjust the pH value of the fermentation process to between 6.5 and 7.7, with good effects, and have the effects of stabilizer, pH regulator and certain drug-assisted treatment.

[0039] Furthermore, the auxiliary agent is a mixture of porous starch and tagatose, and the mass ratio of porous starch to tagatose is 1:1. Compared with sucrose, tagatose in the auxiliary agent reduces the calories by two-thirds, and the absorption rate of tagatose in the human body is low, and the blood sugar level does not change significantly. Most of the tagatose in the human body is selectively fermented by intestinal microorganisms, which is conducive to the growth of beneficial bacteria and improves the intestinal flora. In addition, it can also provide part of the carbon source and improve the taste of the composition. The porous starch in the auxiliary agent can not only provide a carbon source, but also the nattokinase generated by fermentation can enter the pores of the porous starch and be effectively protected, so that the prepared composition reduces the loss of enzyme activity during storage and consumption.

[0040] At the same time, the present invention also provides a method for preparing the above-mentioned ginseng and nattokinase composition, comprising the following steps:

[0041] S1: washing, crushing, and steaming the ginseng, cooling the ginseng to 25-36° C., and then placing the ginseng for 24 hours to obtain steamed ginseng;

[0042] S2: adding an auxiliary agent and a stabilizer to the ginseng cooked in step S1, and then inoculating Bacillus natto, culturing at a temperature between 32 and 35° C. for 24 to 36 hours to obtain a fermentation liquid;

[0043] S3: Add the auxiliary agent to the fermented liquid in step S2 again, mix well, culture at a temperature between 36 and 40°C for 24 to 48 hours, and then dry at low temperature to obtain a ginseng and nattokinase composition. Because most of the auxiliary agents added for the first time have been fermented, the auxiliary agents added for the second time can improve the taste of the composition and effectively protect the activity of nattokinase. If it is added once, the effect will be significantly worse.

[0044] Furthermore, the ginseng and nattokinase composition obtained in step S3 is stored in a sealed container, and the sealed container is filled with a nitrogen atmosphere.

[0045] Furthermore, the cooking temperature in step S1 is 75-85° C. By controlling the cooking temperature below 85° C., the effective components of ginseng can be well preserved during the cooking process.

[0046] Furthermore, the inoculation amount of Bacillus natto in step S2 is 3-5% of the mass of ginseng.

[0047] The ginseng and nattokinase composition provided by the present invention contains functional factors such as ginsenosides, nattokinase, ginseng peptides, acid-soluble proteins, etc., is rich in nutrition, has a good taste, is suitable for most sub-healthy people to eat, can be used as a health food, and has effects in assisting in dissolving blood clots, lowering blood lipids and protecting liver damage, etc., effectively improving the nutritional value of the new resource food "ginseng", and the preparation method is simple and easy to promote. DETAILED DESCRIPTION

[0048] In order to make the technical problems, technical solutions and beneficial effects to be solved by the present invention more clearly understood, the present invention will be further described in detail below in conjunction with embodiments. It should be understood that the specific embodiments described herein are only used to explain the present invention and are not used to limit the present invention.

[0049] Example 1

[0050] A ginseng and nattokinase composition comprises a mixture of ginsenoside, ginseng peptide, acid-soluble protein, threonine, porous starch and tagatose, and ginseng body.

[0051] The preparation method comprises the following steps:

[0052] S1: Wash and crush 1 kg of ginseng, add 2 kg of water, steam at 75-80° C. for 2 h, cool to 25-36° C. and place for 24 h to obtain steamed ginseng;

[0053] S2: adding 5 g of porous starch, 5 g of tagatose, and 10 g of threonine to the ginseng cooked in step S1, and then inoculating 40 g of Bacillus natto, and culturing at a temperature between 32 and 35° C. for 24 hours to obtain a fermentation liquid;

[0054] S3: Add 5 g of porous starch agent to the fermentation liquid in step S2 again, mix evenly, culture at a temperature between 36 and 40° C. for 24 hours, and then dry at low temperature to obtain a ginseng and nattokinase composition. The ginseng and nattokinase composition is stored in a sealed container, and the sealed container is filled with a nitrogen atmosphere.

[0055] Example 2

[0056] A ginseng and nattokinase composition comprises a mixture of ginsenoside, ginseng peptide, acid-soluble protein, methionine, porous starch and tagatose, and ginseng body.

[0057] The preparation method comprises the following steps:

[0058] S1: Wash and crush 1 kg of ginseng, add 2 kg of water, steam at 75-80° C. for 2 h, cool to 25-36° C. and place for 24 h to obtain steamed ginseng;

[0059] S2: adding 5 g of porous starch, 5 g of tagatose, and 10 g of threonine to the ginseng cooked in step S1, and then inoculating 40 g of Bacillus natto, and culturing at a temperature between 32 and 35° C. for 36 hours to obtain a fermentation liquid;

[0060] S3: Add 5 g of porous starch agent to the fermentation liquid in step S2 again, mix evenly, culture at a temperature between 36 and 40° C. for 36 hours, and then dry at low temperature to obtain a ginseng and nattokinase composition. The ginseng and nattokinase composition is stored in a sealed container, and the sealed container is filled with a nitrogen atmosphere.

[0061] Example 3

[0062] A ginseng and nattokinase composition comprises a mixture of ginsenoside, ginseng peptide, acid-soluble protein, methionine, porous starch and tagatose, and ginseng body.

[0063] The preparation method comprises the following steps:

[0064] S1: Wash and crush 1 kg of ginseng, add 2 kg of water, steam at 80-85° C. for 2 h, cool to 25-36° C. and place for 24 h to obtain steamed ginseng;

[0065] S2: adding 5 g of porous starch, 5 g of tagatose, and 10 g of threonine to the ginseng cooked in step S1, and then inoculating 40 g of Bacillus natto, and culturing at a temperature between 32 and 35° C. for 36 hours to obtain a fermentation liquid;

[0066] S3: Add 5 g of porous starch agent to the fermentation liquid in step S2 again, mix evenly, culture at a temperature between 36 and 40° C. for 36 hours, and then dry at low temperature to obtain a ginseng and nattokinase composition. The ginseng and nattokinase composition is stored in a sealed container, and the sealed container is filled with a nitrogen atmosphere.

[0067] Comparative Example 1

[0068] The auxiliary agents in steps S2 and S3 in Example 2 are removed, and the rest is the same as Example 2 and will not be described in detail.

[0069] Comparative Example 2

[0070] The auxiliary agent in step S3 of embodiment 2 is not added anymore, but added once in step S2. The rest is the same as embodiment 2 and will not be described again.

[0071] Comparative Example 3

[0072] The porous starch in steps S2 and S3 in Example 2 is replaced with starch, and the rest is the same as Example 2 and will not be described in detail.

[0073] The effective cost of the ginseng and nattokinase compositions prepared in the above examples and comparative examples was measured and the results are shown in Table 1.

[0074] Table 1 Measurement results

[0075]

[0076] The data in the table above show that the ginseng and nattokinase compositions prepared in Examples 1 to 3 have good ginsenosides, ginseng peptide content, acid-soluble protein content, and nattokinase indicators. After removing the auxiliary component in Comparative Example 1, the total ginsenosides, ginseng peptide content, and acid-soluble protein content are slightly reduced, but the nattokinase value is significantly reduced, indicating that the auxiliary technology effect is significant. The data in Comparative Example 2 show that the total ginsenosides, ginseng peptide content, and acid-soluble protein content are slightly reduced, but the nattokinase value is significantly reduced, indicating that adding auxiliary agents twice is a better preparation method. The data in Comparative Example 3 show that after starch replaces porous starch, the total ginsenosides, ginseng peptide content, and acid-soluble protein content are reduced, and the fermentation process is weakened, so the nattokinase value is reduced more, and the protection of porous starch is lacking, and the activity of nattokinase is significantly reduced in the subsequent treatment process.

Claims

1. A ginseng and nattokinase composition, characterized in that, It includes ginsenosides, ginseng peptides, acid-soluble proteins, stabilizers, auxiliary agents and ginseng body.

2. The ginseng and nattokinase composition according to claim 1, characterized in that The contents of ginsenoside, ginseng peptide, acid-soluble protein, stabilizer, auxiliary agent and ginseng body are 2-3wt%, 7-8wt%, 8-9wt%, 1-3wt%, 2.1-3wt% and 75-79.5wt% respectively, and the content of nattokinase in the ginseng body is 1500-2500U / g.

3. The ginseng and nattokinase composition according to claim 2, characterized in that The stabilizer is threonine or methionine.

4. The ginseng and nattokinase composition according to claim 2, characterized in that The auxiliary agent is a mixture of porous starch and tagatose, and the mass ratio of the porous starch to tagatose is 1:

1.

5. A method for preparing the ginseng and nattokinase composition according to any one of claims 1 to 4, characterized in that: The following steps are involved: S1: washing, crushing, and steaming the ginseng, cooling the ginseng to 25-36° C., and then placing the ginseng for 24 hours to obtain steamed ginseng; S2: adding an auxiliary agent and a stabilizer to the ginseng cooked in step S1, and then inoculating Bacillus natto, culturing at a temperature between 32 and 35° C. for 24 to 36 hours to obtain a fermentation liquid; S3: Add the auxiliary agent to the fermentation liquid in step S2 again, mix evenly, culture at a temperature between 36 and 40° C. for 24 to 48 hours, and then dry at low temperature to obtain a ginseng and nattokinase composition.

6. The method for preparing the ginseng and nattokinase composition according to claim 5, characterized in that: The ginseng and nattokinase composition obtained in step S3 is stored in a sealed container, and the sealed container is filled with a nitrogen atmosphere.

7. The method for preparing the ginseng and nattokinase composition according to claim 5, characterized in that: The cooking temperature in step S1 is 75-85°C.

8. The method for preparing the ginseng and nattokinase composition according to claim 5, characterized in that: The inoculation amount of Bacillus natto in step S2 is 3-5% of the mass of ginseng.

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