CN105661335A - Preparation method of natto enteric capsule functional food - Google Patents
Preparation method of natto enteric capsule functional food Download PDFInfo
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- CN105661335A CN105661335A CN201610104765.9A CN201610104765A CN105661335A CN 105661335 A CN105661335 A CN 105661335A CN 201610104765 A CN201610104765 A CN 201610104765A CN 105661335 A CN105661335 A CN 105661335A
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- beans
- soya bean
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- bacillus natto
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Abstract
The invention discloses a preparation method of natto enteric capsule functional food. By a pressure reduction low-temperature cold drying method, the damage to natto kinase by high temperature and microwave is avoided; the remaining quantity of the natto kinase is increased; the thrombolytic and antithrombotic effects are better; supermicro natto powder is encapsulated through enteric capsules; the taking is convenient; the carrying is convenient.
Description
Technical field
The present invention relates to natto powder processing technique field, in particular to a kind of preparation method receiving beans enteric coated capsule functional foodstuff.
Background technology
Original receive the domestic people of having of beans and say it is fermented soya bean (" sauce beans " that common people do at ordinary times). Receive beans like Chinese fermentation beans, odd taste bean, it is all homologous series food with fermented soya bean etc. Beans of receiving are become through fermenting bacillus natto by soybean, are a kind of heath food. Some expert domestic thinks that its blank is derived from fermented soya bean at present, history at least 3,000 years. Beans of receiving experience is propagated for several thousand, at present throughout all over the world, the people in especially whole South East Asia to receiving the effect of beans highly approve, eater is numerous, and Japanese especially makes earnest efforts this kind of delicious protective foods. And receive healthcare product that beans support, biotechnological formulation accepted extensively by people.
In recent years, physician, physiologist's research through Japan are learnt, the protein of soybean has insoluble, and make and receive after beans, become to hold and produce amino acid, and the various ferment not existed in raw material can produce due to Bacillus natto and association bacterium, helps stomach to digest and assimilate, research shows, the report part function of beans received main with Nattokinase wherein, the multiple functional factor such as beans isoflavones, soap green grass or young crops element, multiprenylmenaquinone of receiving relevant. Receive and beans are rich in the blue or green element of soap, constipation can be improved, reduce blood fat, prevention large bowel cancer, reduce cholesterol, vessel softening, preventing hypertension and arteriosclerosis, and there is functions such as suppressing hiv virus.
It is known that, receive beans when making owing to high-temperature cooking heats, and strong hydrochloric acid in gastric juice sour environment after eating, can destroy and receive the main elite activeconstituents Nattokinase of beans, therefore to be avoided the violent condition such as strong acid and high temperature to the destruction of Nattokinase DCK as much as possible.
Therefore, it is necessary to a kind of centrifugal refrigerating machines refrigeration agent isolation of design and property regulation structure, the adjustment problem of refrigerant flow during different operating mode.
Summary of the invention
A kind of preparation method receiving beans enteric coated capsule functional foodstuff that the present invention proposes, it is to increase the reserved of Nattokinase.
In order to solve the problems of the technologies described above, the present invention adopts the basic ideas of technical scheme to be: a kind of preparation method receiving beans enteric coated capsule functional foodstuff, comprises the following steps:
Step one: filter out good quality soybeans, the good quality soybeans that cleaning screen is elected;
Step 2: will in step one screening and cleaned good quality soybeans add 8-12 times of soya bean amount pure water soak 12-15 hour;
Step 3: cultivate Bacillus natto in culturing bottle, forms Bacillus natto liquid, and incubation time is 10-14 hour;
Step 4: soya bean soaked in step 2 is packaged in container, in high temperature and high pressure steam Autoclave boiling soak after soya bean;
Step 5: the soya bean after step 4 boiling is placed in container, is cooled to 30-40 DEG C;
Step 6: Bacillus natto liquid step 3 cultivated evenly is sprayed in the soya bean after step 5 cooling;
Step 7: the soya bean that step 6 was sprayed Bacillus natto liquid stirs evenly, makes Bacillus natto liquid stir and is evenly distributed on soya bean surface;
Step 8: the soya bean being evenly distributed with Bacillus natto liquid is sub-packed in point mounted box after carrying out ultraviolet lighting sterilizing in advance;
Step 9: point mounted box covering sealing film that soya bean is housed in step 8 is placed in fermentation cabinet and ferments, then obtain receiving beans;
Step 10: the beans of receiving step 9 obtained are placed in freeze drier, carries out decompression cryodrying;
Step 11: undertaken beating powder by dried for step 10 beans of receiving;
Step 12: super micro-nano bean powder step 11 obtained adopts enteric coated capsule to encapsulate, and obtains bean-containing capsule.
Further, described step one is screened grain good quality soybeans full greatly, that go mouldy without rotting, scavenging period is 25-35 minute.
Further, in described step, soak time is 10-16 hour.
Further, in described step 4, high temperature is 115-120 DEG C, and cooking time is 20-40 minute.
Further, described step 3 is cultivated the method for Bacillus natto and is:
First making substratum, sodium-chlor, peptone, extractum carnis proportioning are 1:2:1, add 1200ml water, and to be adjusted to PH value with 10% sodium hydroxide solution be 7; Secondly substratum is carried out autoclaving, it may also be useful to time carrying out ultraviolet lighting sterilizing; Then Bacillus natto is inoculated; Finally inserting in constant temperature oscillation shaking table and cultivate 10-14 hour, in constant temperature oscillation shaking table, temperature controls at 35-40 DEG C, and oscillation frequency is 200times/min.
Further, stirring uniform churning time in described step 7 is 15-25 minute.
Further, the time that point mounted box carries out in described step 8 ultraviolet lighting sterilizing is 20-30 minute.
Further, in described step 9, fermentation time is 10-14 hour, and leavening temperature condition is 30-40 DEG C, and humidity condition is the humidity of 70%.
The useful effect of the present invention is: the present invention a kind of receives the preparation method of beans enteric coated capsule functional foodstuff, by the cool-drying method of the low temperature that reduces pressure, avoid high temperature, Nattokinase damages by microwave, it is to increase the reserved of Nattokinase, the anti-bolt better effects if of thrombolysis; Super micro-nano bean powder is encapsulated by enteric coated capsule, conveniently takes, easy to carry.
Embodiment
It should be noted that at this, the explanation implementing mode for these understands the present invention for helping, but does not form limitation of the invention. In addition, if below in described each enforcement mode of the present invention involved technology feature do not form conflict each other and just can mutually combine.
Embodiment one:
Receive the preparation method of beans enteric coated capsule functional foodstuff, comprise the following steps:
Step one: filter out good quality soybeans, the good quality soybeans that cleaning screen is elected;
Step 2: screening the pure water of cleaned good quality soybeans adds 8 times soya bean amount will soak 12-15 hour in step one;
Step 3: cultivate Bacillus natto in culturing bottle, forms Bacillus natto liquid, and incubation time is 10 hours;
Step 4: soya bean soaked in step 2 is packaged in container, in high temperature and high pressure steam Autoclave boiling soak after soya bean;
Step 5: the soya bean after step 4 boiling is placed in container, is cooled to 30 DEG C;
Step 6: Bacillus natto liquid step 3 cultivated evenly is sprayed in the soya bean after step 5 cooling;
Step 7: the soya bean that step 6 was sprayed Bacillus natto liquid be placed in sterilizing after gauze shake back and forth, Bacillus natto liquid is stirred and is evenly distributed on soya bean surface;
Step 8: the soya bean being evenly distributed with Bacillus natto liquid is sub-packed in point mounted box after carrying out ultraviolet lighting sterilizing in advance;
Step 9: point mounted box covering sealing film that soya bean is housed in step 8 is placed in fermentation cabinet and ferments, then obtain receiving beans;
Step 10: the beans of receiving step 9 obtained are placed in freeze drier, carries out decompression cryodrying;
Step 11: dried for step 10 beans of receiving are carried out micronizing are beaten powder; In this natto powder, the reserved of Nattokinase reaches 93.66%;
Step 12: super micro-nano bean powder step 11 obtained adopts enteric coated capsule to encapsulate, and obtains bean-containing capsule.
Screening grain good quality soybeans full greatly, that go mouldy without rotting in step one, scavenging period is 25 minutes.
In step, soak time is 10 hours.
In step 4, high temperature is 115 DEG C, and cooking time is 20 minutes.
Step 3 cultivates the method for Bacillus natto:
First making substratum, sodium-chlor, peptone, extractum carnis proportioning are 1:2:1, add 1200ml water, and to be adjusted to PH value with 10% sodium hydroxide solution be 7; Secondly substratum is carried out autoclaving, it may also be useful to time carrying out ultraviolet lighting sterilizing; Then Bacillus natto is inoculated; Finally inserting in constant temperature oscillation shaking table and cultivate 10 hours, in constant temperature oscillation shaking table, temperature controls at 35 DEG C, and oscillation frequency is 200times/min.
Stirring uniform churning time in step 7 is 15 minutes.
The time that point mounted box carries out in step 8 ultraviolet lighting sterilizing is 20 minutes.
In step 9, fermentation time is 10 hours, and leavening temperature condition is 30 DEG C, and humidity condition is the humidity of 70%.
Embodiment two:
Receive the preparation method of beans enteric coated capsule functional foodstuff, comprise the following steps:
Step one: filter out good quality soybeans, the good quality soybeans that cleaning screen is elected;
Step 2: will in step one screening and cleaned good quality soybeans adds 10 that a times pure water for soya bean amount soaks 14 hours;
Step 3: cultivate Bacillus natto in culturing bottle, forms Bacillus natto liquid, and incubation time is 12 hours;
Step 4: by the encapsulation of soaked soya bean in step 2 with in special gauze bag, in high temperature and high pressure steam Autoclave boiling soak after soya bean;
Step 5: the soya bean after step 4 boiling is placed in stainless steel sale at reduced prices, is cooled to 35 DEG C;
Step 6: Bacillus natto liquid step 3 cultivated evenly is sprayed in the soya bean after step 5 cooling;
Step 7: the soya bean that step 6 was sprayed Bacillus natto liquid be placed in sterilizing after gauze shake back and forth, Bacillus natto liquid is stirred and is evenly distributed on soya bean surface;
Step 8: the soya bean being evenly distributed with Bacillus natto liquid is sub-packed in point mounted box after carrying out ultraviolet lighting sterilizing in advance;
Step 9: point mounted box covering sealing film that soya bean is housed in step 8 is placed in fermentation cabinet and ferments, then obtain receiving beans;
Step 10: the beans of receiving step 9 obtained are placed in freeze drier, carries out decompression cryodrying;
Step 11: dried for step 10 beans of receiving are carried out micronizing are beaten powder; In this natto powder, the reserved of Nattokinase reaches 96.52%;
Step 12: super micro-nano bean powder step 11 obtained adopts enteric coated capsule to encapsulate, and obtains bean-containing capsule.
Screening grain good quality soybeans full greatly, that go mouldy without rotting in step one, scavenging period is 30 minutes.
In step, soak time is 14 hours.
In step 4, high temperature is 118 DEG C, and cooking time is 30 minutes.
Step 3 cultivates the method for Bacillus natto:
First making substratum, sodium-chlor, peptone, extractum carnis proportioning are 1:2:1, add 1200ml water, and to be adjusted to PH value with 10% sodium hydroxide solution be 7; Secondly substratum is carried out autoclaving, it may also be useful to time carrying out ultraviolet lighting sterilizing; Then Bacillus natto is inoculated; Finally inserting in constant temperature oscillation shaking table and cultivate 12 hours, in constant temperature oscillation shaking table, temperature controls at 37 DEG C, and oscillation frequency is 200times/min.
Stirring uniform churning time in step 7 is 20 minutes.
The time that point mounted box carries out in step 8 ultraviolet lighting sterilizing is 25 minutes.
In step 9, fermentation time is 12 hours, and leavening temperature condition is 35 DEG C, and humidity condition is the humidity of 70%.
Embodiment three:
Receive the preparation method of beans enteric coated capsule functional foodstuff, comprise the following steps:
Step one: filter out good quality soybeans, the good quality soybeans that cleaning screen is elected;
Step 2: will in step one screening and cleaned good quality soybeans adds 12 that a times pure water for soya bean amount soaks 15 hours;
Step 3: cultivate Bacillus natto in culturing bottle, forms Bacillus natto liquid, and incubation time is 14 hours;
Step 4: by the encapsulation of soaked soya bean in step 2 with in special gauze bag, in high temperature and high pressure steam Autoclave boiling soak after soya bean;
Step 5: the soya bean after step 4 boiling is placed in stainless steel sale at reduced prices, is cooled to 40 DEG C;
Step 6: Bacillus natto liquid step 3 cultivated evenly is sprayed in the soya bean after step 5 cooling;
Step 7: the soya bean that step 6 was sprayed Bacillus natto liquid be placed in sterilizing after gauze shake back and forth, Bacillus natto liquid is stirred and is evenly distributed on soya bean surface;
Step 8: the soya bean being evenly distributed with Bacillus natto liquid is sub-packed in point mounted box after carrying out ultraviolet lighting sterilizing in advance;
Step 9: point mounted box covering sealing film that soya bean is housed in step 8 is placed in fermentation cabinet and ferments, then obtain receiving beans;
Step 10: the beans of receiving step 9 obtained are placed in freeze drier, carries out decompression cryodrying;
Step 11: dried for step 10 beans of receiving are carried out micronizing are beaten powder; In this natto powder, the reserved of Nattokinase reaches 94.47%;
Step 12: super micro-nano bean powder step 11 obtained adopts enteric coated capsule to encapsulate, and obtains bean-containing capsule.
Screening grain good quality soybeans full greatly, that go mouldy without rotting in step one, scavenging period is 35 minutes.
In step, soak time is 16 hours.
In step 4, high temperature is 120 DEG C, and cooking time is 40 minutes.
Step 3 cultivates the method for Bacillus natto:
First making substratum, sodium-chlor, peptone, extractum carnis proportioning are 1:2:1, add 1200ml water, and to be adjusted to PH value with 10% sodium hydroxide solution be 7; Secondly substratum is carried out autoclaving, it may also be useful to time carrying out ultraviolet lighting sterilizing; Then Bacillus natto is inoculated; Finally inserting in constant temperature oscillation shaking table and cultivate 14 hours, in constant temperature oscillation shaking table, temperature controls at 40 DEG C, and oscillation frequency is 200times/min.
Stirring uniform churning time in step 7 is 25 minutes.
The time that point mounted box carries out in step 8 ultraviolet lighting sterilizing is 30 minutes.
In step 9, fermentation time is 14 hours, and leavening temperature condition is 40 DEG C, and humidity condition is the humidity of 70%.
The clinical front test-results of bolt anti-in the body of Nattokinase and thrombolysis effect is shown, and Nattokinase can effectively reduce the mouse tail vein thrombus caused by carrageenin and the rat carotid artery thrombus caused by silk thread, illustrate that on Carrageenan induced mice afterbody thrombus has prophylactic effect, the thrombus quality of rat right common carotid artery-left neck arteria carotis externa bypass can be alleviated, PT, APTT, the TT and the reduction that extend rabbit add FIB, ELT of figure and increase the content of FDP, therefore, describe the Nattokinase received in beans enteric coated capsule and there is thrombolysis antithrombotic effect in good body.
The dry technology used now is a lot, mainly contain warm air drying, vacuum-drying, lyophilize, microwave drying, vacuum lyophilization, the methods such as fluidised bed drying and ultrasonic wave drying, employing warm air drying and fluidised bed drying process when receiving beans, owing to time of drying is excessively long, more and the activity of Nattokinase loss reduces greatly, only there is 10000IU/g, the reserved of Nattokinase also only has 80%, and beans are received in the vacuum freeze-drying method process of the application, not only avoid the drawback of length consuming time, more significantly improve the reserved of Nattokinase, reach about 95%, activity can reach 2118000IU/g, the activity of Nattokinase is 200 times of traditional heated air drying.
The preparation method of the present invention, by the freeze-drying method of decompression low temperature, avoids high temperature, Nadou enzyme damages by microwave, it is to increase the reserved of Nattokinase, makes the anti-bolt better effects if of thrombolysis.
Super micro-nano bean powder is encapsulated by enteric coated capsule, conveniently take, easy to carry, it is to increase the specific absorption of human body.
By special Bacillus natto liquid and the best preparation technology parameter after optimizing, obtain that a kind of taste is good very easily, the bean-containing capsule of the applicable various crowd of high-activity nattokinase and high stability especially crowd's use of the cardiovascular and cerebrovascular diseases such as myocardial ischemia and various embolisms.
Above embodiments of the present invention are explained in detail, but the invention is not restricted to described enforcement mode. For a person skilled in the art, when not departing from the principle of the invention and spirit, these enforcement modes are carried out multiple change, amendment, replacement and modification, still falls within the scope of protection of the present invention.
Claims (9)
1. receive the preparation method of beans enteric coated capsule functional foodstuff for one kind, it is characterised in that: comprise the following steps:
Step one: filter out good quality soybeans, the good quality soybeans that cleaning screen is elected;
Step 2: will in step one screening and cleaned good quality soybeans add 8-12 times of soya bean amount pure water soak 12-15 hour;
Step 3: cultivate Bacillus natto in culturing bottle, forms Bacillus natto liquid, and incubation time is 10-14 hour;
Step 4: soya bean soaked in step 2 is packaged in container, in high temperature and high pressure steam Autoclave boiling soak after soya bean;
Step 5: the soya bean after step 4 boiling is placed in container, is cooled to 30-40 DEG C;
Step 6: Bacillus natto liquid step 3 cultivated evenly is sprayed in the soya bean after step 5 cooling;
Step 7: the soya bean that step 6 was sprayed Bacillus natto liquid stirs evenly, makes Bacillus natto liquid stir and is evenly distributed on soya bean surface;
Step 8: the soya bean being evenly distributed with Bacillus natto liquid is sub-packed in point mounted box after carrying out ultraviolet lighting sterilizing in advance;
Step 9: point mounted box covering sealing film that soya bean is housed in step 8 is placed in fermentation cabinet and ferments, then obtain receiving beans;
Step 10: the beans of receiving step 9 obtained are placed in freeze drier, carries out decompression cryodrying;
Step 11: undertaken beating powder by dried for step 10 beans of receiving;
Step 12: super micro-nano bean powder step 11 obtained adopts enteric coated capsule to encapsulate, and obtains bean-containing capsule.
2. a kind of preparation method receiving beans enteric coated capsule functional foodstuff according to claim 1, it is characterised in that: screening grain good quality soybeans full greatly, that go mouldy without rotting in described step one, scavenging period is 25-35 minute.
3. a kind of preparation method receiving beans enteric coated capsule functional foodstuff according to claim 1, it is characterised in that: in described step, soak time is 10-16 hour.
4. a kind of preparation method receiving beans enteric coated capsule functional foodstuff according to claim 1, it is characterised in that: in described step 4, high temperature is 115-120 DEG C, and cooking time is 20-40 minute.
5. a kind of preparation method receiving beans enteric coated capsule functional foodstuff according to claim 1, it is characterised in that: described step 3 is cultivated the method for Bacillus natto and is:
First making substratum, sodium-chlor, peptone, extractum carnis proportioning are 1:2:1, add 1200ml water, and to be adjusted to PH value with 10% sodium hydroxide solution be 7; Secondly substratum is carried out autoclaving, it may also be useful to time carrying out ultraviolet lighting sterilizing; Then Bacillus natto is inoculated; Finally inserting in constant temperature oscillation shaking table and cultivate 10-14 hour, in constant temperature oscillation shaking table, temperature controls at 35-40 DEG C, and oscillation frequency is 200times/min.
6. a kind of preparation method receiving beans enteric coated capsule functional foodstuff according to claim 1, it is characterised in that: stirring uniform churning time in described step 7 is 15-25 minute.
7. a kind of preparation method receiving beans enteric coated capsule functional foodstuff according to claim 1, it is characterised in that: the time that point mounted box carries out in described step 8 ultraviolet lighting sterilizing is 20-30 minute.
8. a kind of preparation method receiving beans enteric coated capsule functional foodstuff according to claim 1, it is characterised in that: in described step 9, fermentation time is 10-14 hour, and leavening temperature condition is 30-40 DEG C, and humidity condition is the humidity of 70%.
9. a kind of preparation method receiving beans enteric coated capsule functional foodstuff according to claim 1, it is characterised in that: beating powder in described step 10 is that micronizing beats powder.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201610104765.9A CN105661335A (en) | 2016-02-25 | 2016-02-25 | Preparation method of natto enteric capsule functional food |
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| CN201610104765.9A CN105661335A (en) | 2016-02-25 | 2016-02-25 | Preparation method of natto enteric capsule functional food |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN106174035A (en) * | 2016-07-07 | 2016-12-07 | 江苏恩凯生物科技有限公司 | A kind of natto grain and preparation method thereof |
| CN108887579A (en) * | 2018-08-01 | 2018-11-27 | 天津纳美康食品有限公司 | A kind of production technology of frozen dried natto powder |
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Application publication date: 20160615 |