CN103571768A - Preparation method of bacillus natto starter for making natto at home - Google Patents
Preparation method of bacillus natto starter for making natto at home Download PDFInfo
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- CN103571768A CN103571768A CN201210267937.6A CN201210267937A CN103571768A CN 103571768 A CN103571768 A CN 103571768A CN 201210267937 A CN201210267937 A CN 201210267937A CN 103571768 A CN103571768 A CN 103571768A
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- natto
- bacillus natto
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Abstract
The invention relates to a preparation method of a starter, and particularly relates to a preparation method of a bacillus natto starter for making natto at home. The method comprises the following steps: weighing 4 kg of soybean sprouts, adding 20 kg of water, boiling and concentrating the mixture to 8 liters, filtering with a gauze, adding 400 g of glucose, stirring and dissolving the glucose, adding the mixture into a fermentation tank, inoculating bacillus natto, performing aerobic culture for 32-40 hours, centrifuging the bacillus natto culture solution with a refrigerated centrifuge to obtain bacterial sludge; well mixing a protective agent with the bacterial sludge according to a volume ratio of 3.5:1, drying the well-mixed protective agent and the bacterial sludge into powder by a miniature spray drier, and performing vacuum packaging of the dried powder to obtain the finished product. The product of the invention can help common people making natto by themselves at home, and the home-made natto is not only fresher and higher than activity than commercially available natto, but also has lower cost than commercially available finished natto by more than 90%.
Description
(1), technical field
That the present invention narrates is a kind of preparation method of starter, specifically the preparation method of bacillus natto to ferment agent for family manufacture natto.
(2), background technology
Natto, is that the soybean of boiling forms through bacillus natto to ferment, is a kind of protective foods abounding with in Japan.At present, the whole world, the especially people in Japan, Korea S, China and the South East Asia wording depth approval to natto, eater is numerous.Research shows, blue or green plain, the vitamin K of nourishing function Nattokinase, natto isoflavones, soap main and wherein of natto
2factor-related Deng several functions.Nattokinase in natto has efficient thrombolysis function, can treat the cardiovascular and cerebrovascular diseases such as cerebral thrombosis; In natto, be rich in the blue or green element of soap, can improve constipation, reduce blood fat, prevention large bowel cancer, reduction cholesterol, vessel softening, preventing hypertension and arteriosclerosis, suppress the functions such as hiv virus; In natto, contain free isoflavone like substance and the multiple enzyme useful to human body, as superoxide dismutase, catalase, proteolytic enzyme, amylase, lipase etc., they can be removed carcinogenic substance in body, raising memory, protect that liver is improved looks, delays senility etc. is had to positive effect, and can improve the digestibility of food; Vitamin K in natto
2content is high, vitamin K
2can promote New bone formation, prevent osteoporosis, prevention lumbar spondylosis; Take in living Bacillus natto can regulating intestinal canal colony balance, prevention dysentery, enteritis and constipation, and its effect is better than conventional lactobacillus micro-ecological preparation now in some aspects; The viscous substance that natto fermentation produces, on the gastrointestinal tract mucous surface of coating, thereby can protect stomach and intestine, while drinking, can alleviate drunk effect.
In recent years, along with being rooted in the hearts of the people of health idea, allow healthcare product also sell intimately.Natto is fashionable for a time especially as a kind of healthcare product with multi-efficiencies such as lipopenicillinase, antithrombotics, because natto majority is from external import, so price is also very expensive, even domestic natto is also expensive, so current natto can only meet the needs of high-end consumer groups, can only be too far behind to catch up as ordinary people.The soybean that natto just boils in fact forms through bacillus natto to ferment, if bacillus natto to ferment agent is inoculated on the soybean of boiling and is fermented, so, ordinary people also can be made natto at home by oneself, and homemade natto is not only fresh, active high than commercially available, and cost is cheap as the bean sprouts.The present invention, according to the characteristic of natto fermentation, develops the bacillus natto to ferment agent of a kind of comparatively suitable family self-control natto, to adapt to the needs of family's self-control natto.
(3), summary of the invention
A kind of family manufacture natto that the object of the invention is to provide for the high deficiency of the commercially available natto price preparation method of bacillus natto to ferment agent
The object of the present invention is achieved like this:
1, the preparation of bacillus natto seed liquor
Take yeast extract paste, 5g sodium-chlor, the 30g glucose of 4g extractum carnis, 20g peptone, 3g, be dissolved in water and be settled to 1000ml, regulate PH to 7.2～7.4, obtain bacillus natto seed liquor substratum.Get 100ml seed liquor and cultivate based in 500ml triangular flask, 121 ℃ of sterilizings 20 minutes, are cooled to 30 ℃, inoculate a ring bacillus natto, under 30～32 ℃, the condition of rotary shaker 150rpm, cultivate 18～20 hours.
2, the preparation of bacillus natto nutrient solution
Take 4 kilograms of soybean sprout, add 20 kilograms, water, boil and be concentrated into 8 liters, by filtered through gauze, water is supplied filtrate to 8 liter, add glucose 400g, after stirring and dissolving, join and in the 10L fermentor tank that sky disappeared, carry out reality and disappear, the condition of disappearing is 121 ℃, 30 minutes in fact, disappears in fact after finishing and is cooled to 30 ℃, inoculative proportion access bacillus natto seed liquor by 5%, passing into sterile air, is to cultivate 32～40 hours under 1:1,30 ℃ of conditions of culture temperature at ventilation ratio, detects bacillus natto viable count>=10 in nutrient solution
9during/ml, be considered as the preparation of bacillus natto nutrient solution and finish.
3, the preparation of bacillus natto to ferment agent
Bacillus natto nutrient solution is adopted to refrigerated centrifuge under 4 ℃, rotating speed 5000r/min condition centrifugal 15 minutes, obtain bacterium mud.
The skimming milk solution of preparation 10%, adds 2% Sodium Glutamate, 2% trehalose, 2% xylo-oligosaccharide, and under 116 ℃ of conditions, sterilizing is 15 minutes, is protective material.
The ratio that is 3.5:1 with bacterium mud volume ratio according to protective material mixes; with small-sized spray drier, the protective material mixing and bacterium mud are dried to Powdered; drying conditions is 135 ℃ of inlet temperatures, and sample introduction flow 55ml/h gets product dry powder vacuum packaging.During family manufacture natto, add bacterium amount by 0.04% of soya bean weight.
When family makes natto by oneself, only the soya bean of soaking 10 hours need be put into common pressure kettle, steam 30～40 minutes, taking-up is dried in the air cool to room temperature, by 0.04% of soya bean weight, add bacillus natto to ferment agent, after mixing thoroughly, put into household natto-making machine and ferment 12～14 hours.
Product of the present invention can help ordinary people to make natto at home by oneself, and homemade natto is not only fresh, active high than commercially available, and cost is lower more than 90% than commercially available finished product natto.
(4), specific embodiments
The bacterial strain that the present invention adopts is purchased in Chinese industrial microbial strains preservation administrative center, is bacillus natto CICC10023.
Take yeast extract paste, 5g sodium-chlor, the 30g glucose of 4g extractum carnis, 20g peptone, 3g, be dissolved in water and be settled to 1000ml, regulate PH to 7.2～7.4, obtain bacillus natto seed liquor substratum.Get 100ml seed liquor and cultivate based in 500ml triangular flask, 121 ℃ of sterilizings 20 minutes, are cooled to 30 ℃, inoculate a ring bacillus natto, under 32 ℃, the condition of rotary shaker 150rpm, cultivate and within 18 hours, obtain bacillus natto seed liquor.
Take 4 kilograms of soybean sprout, add 20 kilograms, water, boil and be concentrated into 8 liters, by filtered through gauze, water is supplied filtrate to 8 liter, add glucose 400g, after stirring and dissolving, join and in the 10L fermentor tank that sky disappeared, carry out reality and disappear, the condition of disappearing is 121 ℃, 30 minutes in fact, disappears in fact after finishing and is cooled to 30 ℃, inoculative proportion access bacillus natto seed liquor by 5%, passing into sterile air, is to cultivate 32～40 hours under 1:1,30 ℃ of conditions of culture temperature at ventilation ratio, detects bacillus natto viable count>=10 in nutrient solution
9during/ml, be considered as the preparation of bacillus natto nutrient solution and finish.
Bacillus natto nutrient solution is adopted to refrigerated centrifuge under 4 ℃, rotating speed 5000r/min condition centrifugal 15 minutes, obtain bacterium mud.
The skimming milk solution of preparation 10%, adds 2% Sodium Glutamate, 2% trehalose, 2% xylo-oligosaccharide, and under 116 ℃ of conditions, sterilizing is 15 minutes, is protective material.
The ratio that is 3.5:1 with bacterium mud volume ratio according to protective material mixes; with small-sized spray drier, the protective material mixing and bacterium mud are dried to Powdered; drying conditions is 135 ℃ of inlet temperatures, and sample introduction flow 55ml/h gets product dry powder vacuum packaging.
Claims (3)
1. the preparation method of bacillus natto to ferment agent for family manufacture natto, it is characterized in that take that extractum carnis, peptone, yeast extract paste, sodium-chlor, glucose, bacillus natto, soybean sprout, skimming milk, Sodium Glutamate, trehalose, xylo-oligosaccharide are raw material, through following machining process, be prepared from:
(1) the preparation of bacillus natto seed liquor
Take yeast extract paste, 5g sodium-chlor, the 30g glucose of 4g extractum carnis, 20g peptone, 3g, be dissolved in water and be settled to 1000ml, regulate PH to 7.2～7.4, obtain bacillus natto seed liquor substratum, get 100ml seed liquor and cultivate based in 500ml triangular flask, 121 ℃ of sterilizings 20 minutes, are cooled to 30 ℃, inoculation one ring bacillus natto is cultivated 18～20 hours under 30～32 ℃, the condition of rotary shaker 150rpm;
(2) the preparation of bacillus natto nutrient solution
Take 4 kilograms of soybean sprout, add 20 kilograms, water, boil and be concentrated into 8 liters, by filtered through gauze, water is supplied filtrate to 8 liter, add glucose 400g, after stirring and dissolving, join and in the 10L fermentor tank that sky disappeared, carry out reality and disappear, the condition of disappearing is 121 ℃, 30 minutes in fact, disappears in fact after finishing and is cooled to 30 ℃, inoculative proportion access bacillus natto seed liquor by 5%, passing into sterile air, is to cultivate 32～40 hours under 1:1,30 ℃ of conditions of culture temperature at ventilation ratio, detects bacillus natto viable count>=10 in nutrient solution
9during/ml, be considered as the preparation of bacillus natto nutrient solution and finish;
(3) the preparation of bacillus natto to ferment agent
Bacillus natto nutrient solution is adopted to refrigerated centrifuge under 4 ℃, rotating speed 5000r/min condition centrifugal 15 minutes; obtain bacterium mud; the ratio that is 3.5:1 with bacterium mud volume ratio according to protective material mixes the two; with small-sized spray drier, by having mixed protectant bacterium mud, be spray dried to Powderedly, dry powder vacuum packaging is got product.
2. the preparation method of bacillus natto to ferment agent for family manufacture natto according to claim 1; it is characterized in that: described protective material is: prepare 10% skimming milk solution; add 2% Sodium Glutamate, 2% trehalose, 2% xylo-oligosaccharide; under 116 ℃ of conditions, sterilizing is 15 minutes, is protective material.
3. the preparation method of bacillus natto to ferment agent for family manufacture natto according to claim 1, is characterized in that: described fermentation of bacillus subtilis agent spraying drying conditions is 135 ℃ of inlet temperatures, sample introduction flow 55ml/h.
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| CN201210267937.6A CN103571768A (en) | 2012-07-31 | 2012-07-31 | Preparation method of bacillus natto starter for making natto at home |
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| CN201210267937.6A CN103571768A (en) | 2012-07-31 | 2012-07-31 | Preparation method of bacillus natto starter for making natto at home |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105274078A (en) * | 2015-11-02 | 2016-01-27 | 张淑莲 | Method for extracting nattokinase by adopting deep liquid fermentation |
| CN107412750A (en) * | 2017-04-10 | 2017-12-01 | 乐研新生物科技（成都）有限公司 | Composition containing high-activity nattokinase and preparation method thereof |
| CN107897719A (en) * | 2017-12-01 | 2018-04-13 | 凯风新农（北京）科技有限公司 | A kind of natto compound formulation and preparation method thereof |
| CN112753973A (en) * | 2019-11-01 | 2021-05-07 | 洛阳华清天木生物科技有限公司 | Bacillus natto fruit and vegetable fermentation powder and preparation method thereof |
| WO2023115809A1 (en) * | 2021-12-22 | 2023-06-29 | 武汉科诺生物科技股份有限公司 | High-content resuspendable microbial bulk drug, and preparation thereof, preparation method therefor, and use thereof |
Citations (2)
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| CN101760431A (en) * | 2010-01-05 | 2010-06-30 | 北京市农林科学院 | Compound microbial culture starter and application thereof |
| CN102379416A (en) * | 2010-09-03 | 2012-03-21 | 湖北国力生物技术开发有限公司 | Preparation of novel natto health food |
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2012
- 2012-07-31 CN CN201210267937.6A patent/CN103571768A/en active Pending
Patent Citations (2)
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| CN101760431A (en) * | 2010-01-05 | 2010-06-30 | 北京市农林科学院 | Compound microbial culture starter and application thereof |
| CN102379416A (en) * | 2010-09-03 | 2012-03-21 | 湖北国力生物技术开发有限公司 | Preparation of novel natto health food |
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105274078A (en) * | 2015-11-02 | 2016-01-27 | 张淑莲 | Method for extracting nattokinase by adopting deep liquid fermentation |
| CN105274078B (en) * | 2015-11-02 | 2019-01-29 | 古吉生物科技（大连）有限公司 | A method of Nattokinase is extracted using deep fermentation |
| CN107412750A (en) * | 2017-04-10 | 2017-12-01 | 乐研新生物科技（成都）有限公司 | Composition containing high-activity nattokinase and preparation method thereof |
| 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 |
| CN107897719A (en) * | 2017-12-01 | 2018-04-13 | 凯风新农（北京）科技有限公司 | A kind of natto compound formulation and preparation method thereof |
| CN112753973A (en) * | 2019-11-01 | 2021-05-07 | 洛阳华清天木生物科技有限公司 | Bacillus natto fruit and vegetable fermentation powder and preparation method thereof |
| WO2023115809A1 (en) * | 2021-12-22 | 2023-06-29 | 武汉科诺生物科技股份有限公司 | High-content resuspendable microbial bulk drug, and preparation thereof, preparation method therefor, and use thereof |
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Application publication date: 20140212 |