CN102599436B - Production method of high-activity nattokinase and natto powder - Google Patents
Production method of high-activity nattokinase and natto powder Download PDFInfo
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- CN102599436B CN102599436B CN201110027125.XA CN201110027125A CN102599436B CN 102599436 B CN102599436 B CN 102599436B CN 201110027125 A CN201110027125 A CN 201110027125A CN 102599436 B CN102599436 B CN 102599436B
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- natto
- culture medium
- natto powder
- nattokinase
- fermentation
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Abstract
The invention relates to the technical field of bioengineering and food processing, particularly uses an optimized culture medium composition, carries out culture by using the classic deep fermentation technology, and performs spray-drying in the protection of protein to obtain high-enzyme-activity high-cell-concentration natto powder. The method has the characteristics of cheap and easily-accessible raw materials, and simple and feasible production process. The product can be used as foods for special dietary uses, functional food, health food and functional raw materials of pharmaceutical intermediates.
Description
Technical field
This technology relates to thrombus, reduces thrombotic healthy food and pharmaceutical raw material.
Background technology
Natto is a kind of traditional nutraceutical with more than 2000 year long history of Japan, comes from the fermented food-fermented soya bean of China, and it is formed by boiling ripe soybean access bacillus subtilis or Bacillus natto after fermentation.Natto is well-known with its abundant nutrition, various Physiological Mechanism in Regulation and mysterious drug effect, for a long time, among the people just using it as prevention with treat the medicine of cardiovascular and cerebrovascular disease.1987 professors of Nian Xujian foreign firm extract the protein kinase with thrombolysis activity first from natto, and by its called after Nattokinase, fibrinolytic based on Nattokinase, thrombolysis ability and security, pulled the tight demand in market, Chinese scholars in the production technology of Nattokinase and natto the research of active ingredient carried out a large amount of work.Market has the transgenic technology of opinion product, natto extraction kinases, freeze dry powder of fermented soybean product to emerge, in these product technologies, there is clinical safety, Nattokinase active principle disappearance, the not high drawback of natto kinase activity in addition, so research and develop a kind of natto product with the full nutrition of high vigor, have great significance.
Summary of the invention
The object of this technology is for market provides the full material of a kind of natto to reclaim and the high product of effective active matter concentration wherein, to meet cardiovascular and cerebrovascular disease crowd's demand.
Technological process:
Defatted soy flour, to grind wheatfeed, high DE value dextrin be culture medium → add water constant volume → sterilizing → cooling → be dried → standardization → packing of inoculation → ventilation cultivation → fermentation ends → interpolation protective agent → spray of negative pressure
The specific embodiment:
1, a bafillus natto, adopts submerged fermentation technology, with three cubes of fermentation tanks, and 700 liters of culture medium fermentations of constant volume;
2, adopt dextrin 2%; Wheat bran 2%; Defatted soy flour 9% fermentation, the time is 20-26 hour, and fermentation temperature is 35 ℃, and pH value is 6～7;
3, ferment rear interpolation 4% trehalose that passes through as protective agent, selected 200 type spray dryers after repacking to spray dry.
The Nattokinase vigor making by above step is 1300-1600u/mL, and in dry rear gained natto powder, Nattokinase vigor is 11000-15000u/g, and bafillus natto concentration is 10
7-10
9cfu/mL, amino nitrogen concentration is 1.8-3.0g/100g.
Advantage of the present invention is: utilize classical submerged fermentation technology, adopt spray of negative pressure dry technology to manufacture high enzyme work, the dense natto powder of high bacterium under protective agent effect.Raw material is cheap and easy to get, and production process is simple.
Embodiment 1: a strain bafillus natto is seeded in and contains 2～5% dextrin, 2～5% wheat brans, in the culture medium of 5～10% defatted soy flours, fermentation temperature is 35 ℃, and incubation time is 20～26 hours, and pH value is 6～7, after finishing, cultivation sprays dry, in the zymotic fluid obtaining, Nattokinase vigor is 1300u/g, and dry rear enzyme is lived as 11334u/g, and bacterium work can reach 10
8, amino nitrogen concentration is 1.8～2.0g/100g.
Embodiment 2: a strain bafillus natto is seeded in and contains 2～5% dextrin, 2～5% wheat brans, in the culture medium of 5～10% defatted soy flours, fermentation temperature is 35 ℃, and incubation time is 20～25 hours, and pH value is 6～7, after finishing, cultivation sprays dry, in the zymotic fluid obtaining, Nattokinase vigor is 1600u/g, and dry rear enzyme work reaches 12000u/g, and bacterium work can reach 10
9, amino nitrogen concentration is 2.0～3.0g/100g.
Claims (1)
1. a manufacture method for high activity natto powder, is characterized in that,
Adopt submerged fermentation technology; With three cubes of fermentation tanks, 700 liters of culture medium fermentations of constant volume; One strain bafillus natto is seeded in and contains high DE value dextrin 2%, and the wheat bran 2% after grinding, ferments in the culture medium of defatted soy flour 9%, and the time is 20-26 hour, and fermentation temperature is 35 ℃, and pH value is 6-7; After having fermented, by adding 4% trehalose as protective agent, select 200 type negative pressure drying machine with centrifugal spray after repacking to spray dry;
In the dry rear gained natto powder making by above step, Nattokinase vigor is 11000-15000U/g, and bafillus natto concentration is 10
7-10
9cfu/mL, amino nitrogen concentration is 1.8-3.0g/100g.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN201110027125.XA CN102599436B (en) | 2011-01-25 | 2011-01-25 | Production method of high-activity nattokinase and natto powder |
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| CN201110027125.XA CN102599436B (en) | 2011-01-25 | 2011-01-25 | Production method of high-activity nattokinase and natto powder |
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| CN102599436A CN102599436A (en) | 2012-07-25 |
| CN102599436B true CN102599436B (en) | 2014-07-16 |
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Families Citing this family (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102266001A (en) * | 2011-08-02 | 2011-12-07 | 赵世伟 | Mixed dry powder healthcare medicinal granule of freeze-dried active natto and algae |
| CN103849610B (en) * | 2012-12-04 | 2018-03-02 | 天津市宝恒生物科技有限公司 | The manufacture method of Nattokinase |
| CN104496035A (en) * | 2014-11-20 | 2015-04-08 | 杨凌华辕生物产业集团有限公司 | Microecologic prepation used for water-soil environment security and preparation method thereof |
| CN104770678A (en) * | 2015-04-01 | 2015-07-15 | 广西南宁桂知科技有限公司 | Fermented soya bean powder preparation method |
| CN107412750B (en) * | 2017-04-10 | 2020-09-01 | 乐研新生物科技（成都）有限公司 | Composition containing high-activity nattokinase and preparation method thereof |
| CN108998437B (en) * | 2018-07-17 | 2022-03-08 | 吉林农业大学 | Nattokinase liquid state fermentation method |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1273274A (en) * | 2000-05-22 | 2000-11-15 | 北京市孚曼生物技术研究所 | Process for preparing natto kinase and its application |
| CN1302555A (en) * | 2001-01-17 | 2001-07-11 | 上海交通大学 | Process for preparing health-care soya bean powder |
| CN101215535A (en) * | 2007-12-28 | 2008-07-09 | 无锡市高宝特生物工程技术有限公司 | Solid fermentation process for preparing bacillus natto microecological preparation |
| CN101816395A (en) * | 2009-11-12 | 2010-09-01 | 天津市百奥生物技术有限公司 | Process for producing natto powder |
Family Cites Families (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH069474B2 (en) * | 1990-03-20 | 1994-02-09 | 有限会社ビセイケン | Method for producing alcohol-fermented fermented product and alcohol-fermented fermented food |
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2011
- 2011-01-25 CN CN201110027125.XA patent/CN102599436B/en active Active
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1273274A (en) * | 2000-05-22 | 2000-11-15 | 北京市孚曼生物技术研究所 | Process for preparing natto kinase and its application |
| CN1302555A (en) * | 2001-01-17 | 2001-07-11 | 上海交通大学 | Process for preparing health-care soya bean powder |
| CN101215535A (en) * | 2007-12-28 | 2008-07-09 | 无锡市高宝特生物工程技术有限公司 | Solid fermentation process for preparing bacillus natto microecological preparation |
| CN101816395A (en) * | 2009-11-12 | 2010-09-01 | 天津市百奥生物技术有限公司 | Process for producing natto powder |
Non-Patent Citations (2)
| Title |
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| JP平3-272657A 1991.12.04 |
| 周伏忠，等.纳豆激酶产生菌的固体发酵参数优化.《河南科学》.2008,第26卷(第8期),第931-933页. * |
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| CN102599436A (en) | 2012-07-25 |
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