CN103583690A - Dairy product containing nattokinase and fabrication method thereof - Google Patents
Dairy product containing nattokinase and fabrication method thereof Download PDFInfo
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- Dairy Products (AREA)
- Medicines Containing Material From Animals Or Micro-Organisms (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention relates to a food, and discloses a dairy product containing nattokinase and a fabrication method thereof. The dairy product is obtained from bacillus natto fermentation liquid cream; greater than 2 and smaller than 10 parts of edible sugar and greater than 0 and smaller than 10 parts of edible essence are added to each 100 parts of liquid cream; the activity of the nattokinase in each 100ml of product is greater than 30000IU. By adopting the dairy product disclosed by the invention, a cheap and fine health food is provided for patients with a coronary heart disease, cerebral infarction, arteriosclerosis, hypertension, hyperlipidemia, high blood viscosity, hyperuricemia or podagra, and the general population. The dairy product has the advantages of being available in raw materials, simple in formula, short in fermentation time, fragrant and sweet in taste, low in purine content, convenient and safe to eat and the like. An eater can drink the nutritional ingredients of milk or goat milk, and also can eat the nattokinase with a plurality of healthcare functions. Thus, the dairy product has popularization and promotion value. Furthermore, the field of a new fermented milk product and the consumer group thereof are expanded for the industry of the dairy product.
Description
Technical field
The present invention relates to a kind of food, especially a kind of dairy products, specifically a kind of dairy products that are rich in Nattokinase and preparation method thereof.
Background technology
Cardiovascular and cerebrovascular embolism class diseases such as miocardial infarction, cerebral infarction etc., be that the elderly causes that one of main causes of death ，Ju World Health Organization (WHO) estimates, the number that cardiovascular and cerebrovascular diseases are died from the whole world every year surpasses 1,500 ten thousand people, is only second to cancer.60 years old old man of China surpasses 1.8 hundred million, entered aging society, and the control of cardiovascular and cerebrovascular disease must cause enough attention.Vascular thrombosis disease is as middle-aged and old height morbidities, it is one of disease of dead prestige rib maximum, and all there is following weak point as urokinase, streptokinase, tissue-type plasminogen activator etc. in the thrombolytic drug using on domestic market now: of short duration, hemorrhagic side effect, oral invalid action time, expensive.
Nattokinase is by Japanese physiology, to teach the protein that the doctor of Xu Jian foreign firm waits a kind of little molecular weight of first finding from 200 numerous food and naming in 1987, it is a kind of serine protease producing in fermenting bacillus natto soybean process, there is very strong fibrinolysis ability, and have activation pancreatopeptidase E activity, pancreatopeptidase E can affect fat metabolism, stop cholesterol synthesizing and promoting it to be converted into bile acid in vivo, thereby reduction serum cholesterol, and there are atherosclerosis and a lipotropy, research shows, Nattokinase can effectively be removed the thrombus in blood of human body, the highest protease of current thrombolysis vigor, also there is report to think to have Nattokinase only in food and can dissolve the thrombus having formed, in addition, still there is adjusting blood fat, blood sugar, blood pressure, softening blood vessel, increase blood fluidity, anti-oxidant, anti-ageing, antitumor, effect such as antibiotic grade, owing to having suppressed the harmful bacteria in enteron aisle, make intestinal flora reach healthy dynamic equilibrium, thereby play the effect of two-way adjustment stool.Nattokinase derives from the natto food of japanese traditional, the test of time and edible number has been gone through in its security, and can be by intestinal absorption, acting duration is long in vivo, the most important thing is it can also human activin in rt-PA, make it FA gentle, that improve constantly blood.In recent years, using both at home and abroad Nattokinase as main component very fast as the R&D work progress of medicine, functional food, food additives or health products.
Current Nattokinase product is to be processed into concentrating agents for oral mostly, is all capsule or tablet in formulation.Nattokinase is a kind of protease of thermal sensitivity, be heated above under the condition of 60 ℃, be easy to deactivation, cause its thrombolysis activity to reduce even and disappear, therefore, in Nattokinase production, wish retains higher Nattokinase thrombolysis activity, and the height of realizing again product is concentrated, for production technology, has proposed very high requirement, for example adopt filtration purifying and freeze drying to obtain the method for dry product, its production cost is high, the production cycle is long, commodity price is high.
The natto and the Nattokinase goods that adopt fermented soybean to form, have following shortcoming: one, purine content is high, by uric acid increases or patient with gout is feared; Two, the contained isoflavones of natto is a kind of phytoestrogen, and applicable women takes, and male's sexual is had to inhibitory action; Three, natto or Nattokinase have unique stink, for the people who there is no food custom more difficult acceptance, especially women.So far, domestic market there is not yet without purine, odorless, by fermenting bacillus natto milk, obtains Nattokinase dairy products public offering.
Summary of the invention
The present invention is intended to finished product of studying in a kind of fermenting bacillus natto milk and preparation method thereof, the crowd that expectation is played auxiliary curing and preventive effect to diseases such as coronary heart disease, cerebral infarction, artery sclerosis, high fat of blood, hypertension provides the health preserving health-care food that a kind of low purine, mouthfeel are good, be rich in Nattokinase, and high lithemia, patient with gout and general population are applicable equally.
The technical solution used in the present invention is: a kind of dairy products that are rich in Nattokinase and preparation method thereof, it is obtained by fermenting bacillus natto milk, in every 100 weight portion milks, add >2 table sugar≤10 weight portion, >0 flavoring essence≤1.0 weight portion, the natto kinase activity >30000IU of every 100 milliliters of finished products; Its preparation method, it has following step to complete: milk becomes inner wrapping → finished stock storage with additive mixing → sterilizing → cooling → inoculation Bacillus natto → homogeneous → fermentation → stirring → embedding; Described milk comprises: a. fresh milk, the fresh goat milk of b., c. recovery milk are at least wherein a kind of; Described table sugar comprises: a. soft white sugar, b. maltose, c. glucose, d. white granulated sugar, at least add wherein a kind of; Described inner wrapping is to be made into vary in size box-like, ampuliform, bag-like container by food grade materials, with the specification optimum of >=100 milliliters.
Accompanying drawing explanation
Accompanying drawing 1 is manufacturing process steps flow chart of the present invention.
The specific embodiment
A kind of dairy products that are rich in Nattokinase and preparation method thereof, its formula and manufacturing process steps are as follows:
A. milk is mixed with additive: milk can adopt milk or goat milk, fresh milk or recovery milk are optional, milk powder content >=10% of described recovery milk, when adopting goat milk, because its protein content is on the low side, can add in right amount nitrogenous source, in every 100 weight portion milks, add >2 table sugar≤10 weight portion, >0 flavoring essence≤1.0 weight portion, described table sugar is best with soft white sugar, its quality is soft, fine and smooth, crystalline particle is tiny, and sprayed in process of production the invert syrup of 2.5% left and right, thereby mouthfeel is sweeter than granulated sugar, and dissolve easily, described flavoring essence can adopt different kinds, be modulated into different odor types, ,
B. sterilizing: above compound is carried out to pasteurization;
C. cooling: above sterilizing compound is cooled to rapidly to 25～45 ℃;
D. inoculate Bacillus natto: every gram, commercially available Bacillus natto powder is containing the Bacillus natto gemma of bacterium number >=1,000,000,000, every 100 weight portion milks are added Bacillus natto powder 0.005～0.007 weight portion, dissolve in being equivalent to the warm water of its 30 times of weight portions, the temperature of warm water is answered <55 ℃, after stirring, add in the cooled milk compound of above-mentioned sterilizing, also can get fresh acidified milk 5 weight portions of filling remaining high-quality, add in the cooled milk of 100 weight portion sterilizing as natto bacterial classification;
E. homogeneous: during small-scale production, can adopt artificial stirring, during large-scale production in mechanical agitation mode for well.
F. fermentation: fermentation temperature is controlled within the scope of 37 ± 10 ℃, fermentation time and fermentation temperature negative correlation, be 400 left and right at the accumulated temperature coefficient (temperature hour) of optimizing within the scope of fermentation temperature;
H. stir: mechanical agitation speed≤100r/min, mixing time is to reach acidified milk quality exquisiteness, to be as the criterion without grumeleuse.
I. embedding becomes inner wrapping: perfusion should carried out with sealing in gnotobasis, the necessary sterilizing of packing container, groundwater increment is depending on inner wrapping capacity, the groundwater increment of each inner wrapping is within the scope of 50～1000 milliliters, can there is plurality of specifications, production unit can be selected common yogurt packing box, with the specification optimum of 100 milliliters.
J. finished stock storage: 4 ℃ is edible through after-ripening in 8 hours ,≤4 ℃ of enzymatic activity slips of preserving one day are only 2% left and right, storage temperature should be controlled between >0 to 4 ℃.
The present invention compares with present technology, has advantages of following:
1. natto kinase activity is high, purine content is low, for coronary heart disease, cerebral infarction, artery sclerosis, hypertension, high fat of blood, blood viscosity are high, high lithemia, patient with gout and general population provide a kind of health care to surpass the nourishment food of Yoghourt, once oral 100 milliliters, the Nattokinase >30000IU taking in, is equivalent to 10 commercially available Nattokinase capsules.
2. raw material of the present invention is easy to get, and cost is lower, and formula is simple, and fermentation time is short, and mouthfeel is fragrant and sweet, and eater had both drunk the nutritional labeling of ox or goat milk, had taken in again the Nattokinase of tool various health care functions, has penetration and promotion and is worth.
3. for Dairy Industry has been widened new product scope and consumer groups.
Claims (5)
1. one kind is rich in dairy products of Nattokinase and preparation method thereof, it is characterized in that: it is obtained by fermenting bacillus natto milk, in every 100 weight portion milks, add >2 table sugar≤10 weight portion, >0 flavoring essence≤1.0 weight portion.
2. dairy products that are rich in Nattokinase as claimed in claim 1 and preparation method thereof, it is completed by following step: milk becomes inner wrapping → finished stock storage with additive mixing → sterilizing → cooling → inoculation Bacillus natto → homogeneous → fermentation → stirring → embedding.
3. dairy products that are rich in Nattokinase as claimed in claim 1 and preparation method thereof, are further characterized in that described milk comprises: a. fresh milk, the fresh goat milk of b., c. recovery milk are at least wherein a kind of.
4. dairy products that are rich in Nattokinase as claimed in claim 1 and preparation method thereof, are further characterized in that described table sugar comprises: a. soft white sugar, b. maltose, c. glucose, d. white granulated sugar, at least add wherein a kind of.
5. as described in claim 1,2, be rich in dairy products of Nattokinase and preparation method thereof, it is characterized in that, described inner wrapping is to be made into vary in size box-like, ampuliform, bag-like container by food grade materials, with the specification optimum of >=100 milliliters.
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| CN201310596809.0A CN103583690A (en) | 2013-11-17 | 2013-11-17 | Dairy product containing nattokinase and fabrication method thereof |
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| CN201310596809.0A CN103583690A (en) | 2013-11-17 | 2013-11-17 | Dairy product containing nattokinase and fabrication method thereof |
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Application publication date: 20140219 |