CN105661507A - Method for producing inulin, natto and enzyme powder through solid state fermentation - Google Patents
Method for producing inulin, natto and enzyme powder through solid state fermentation Download PDFInfo
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- CN105661507A CN105661507A CN201610025207.3A CN201610025207A CN105661507A CN 105661507 A CN105661507 A CN 105661507A CN 201610025207 A CN201610025207 A CN 201610025207A CN 105661507 A CN105661507 A CN 105661507A
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- natto
- powder
- inulin
- fermentation
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- 239000000843 powder Substances 0.000 title claims abstract description 56
- 235000013557 nattō Nutrition 0.000 title claims abstract description 47
- JYJIGFIDKWBXDU-MNNPPOADSA-N inulin Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)OC[C@]1(OC[C@]2(OC[C@]3(OC[C@]4(OC[C@]5(OC[C@]6(OC[C@]7(OC[C@]8(OC[C@]9(OC[C@]%10(OC[C@]%11(OC[C@]%12(OC[C@]%13(OC[C@]%14(OC[C@]%15(OC[C@]%16(OC[C@]%17(OC[C@]%18(OC[C@]%19(OC[C@]%20(OC[C@]%21(OC[C@]%22(OC[C@]%23(OC[C@]%24(OC[C@]%25(OC[C@]%26(OC[C@]%27(OC[C@]%28(OC[C@]%29(OC[C@]%30(OC[C@]%31(OC[C@]%32(OC[C@]%33(OC[C@]%34(OC[C@]%35(OC[C@]%36(O[C@@H]%37[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O%37)O)[C@H]([C@H](O)[C@@H](CO)O%36)O)[C@H]([C@H](O)[C@@H](CO)O%35)O)[C@H]([C@H](O)[C@@H](CO)O%34)O)[C@H]([C@H](O)[C@@H](CO)O%33)O)[C@H]([C@H](O)[C@@H](CO)O%32)O)[C@H]([C@H](O)[C@@H](CO)O%31)O)[C@H]([C@H](O)[C@@H](CO)O%30)O)[C@H]([C@H](O)[C@@H](CO)O%29)O)[C@H]([C@H](O)[C@@H](CO)O%28)O)[C@H]([C@H](O)[C@@H](CO)O%27)O)[C@H]([C@H](O)[C@@H](CO)O%26)O)[C@H]([C@H](O)[C@@H](CO)O%25)O)[C@H]([C@H](O)[C@@H](CO)O%24)O)[C@H]([C@H](O)[C@@H](CO)O%23)O)[C@H]([C@H](O)[C@@H](CO)O%22)O)[C@H]([C@H](O)[C@@H](CO)O%21)O)[C@H]([C@H](O)[C@@H](CO)O%20)O)[C@H]([C@H](O)[C@@H](CO)O%19)O)[C@H]([C@H](O)[C@@H](CO)O%18)O)[C@H]([C@H](O)[C@@H](CO)O%17)O)[C@H]([C@H](O)[C@@H](CO)O%16)O)[C@H]([C@H](O)[C@@H](CO)O%15)O)[C@H]([C@H](O)[C@@H](CO)O%14)O)[C@H]([C@H](O)[C@@H](CO)O%13)O)[C@H]([C@H](O)[C@@H](CO)O%12)O)[C@H]([C@H](O)[C@@H](CO)O%11)O)[C@H]([C@H](O)[C@@H](CO)O%10)O)[C@H]([C@H](O)[C@@H](CO)O9)O)[C@H]([C@H](O)[C@@H](CO)O8)O)[C@H]([C@H](O)[C@@H](CO)O7)O)[C@H]([C@H](O)[C@@H](CO)O6)O)[C@H]([C@H](O)[C@@H](CO)O5)O)[C@H]([C@H](O)[C@@H](CO)O4)O)[C@H]([C@H](O)[C@@H](CO)O3)O)[C@H]([C@H](O)[C@@H](CO)O2)O)[C@@H](O)[C@H](O)[C@@H](CO)O1 JYJIGFIDKWBXDU-MNNPPOADSA-N 0.000 title claims abstract description 41
- 229920001202 Inulin Polymers 0.000 title claims abstract description 35
- 229940029339 inulin Drugs 0.000 title claims abstract description 35
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 8
- 108090000790 Enzymes Proteins 0.000 title abstract description 11
- 102000004190 Enzymes Human genes 0.000 title abstract description 11
- 238000010563 solid-state fermentation Methods 0.000 title abstract 2
- 238000000034 method Methods 0.000 claims abstract description 12
- 239000002994 raw material Substances 0.000 claims abstract description 10
- 238000000605 extraction Methods 0.000 claims abstract description 8
- 238000002156 mixing Methods 0.000 claims abstract description 4
- 238000000855 fermentation Methods 0.000 claims description 38
- 230000004151 fermentation Effects 0.000 claims description 38
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 18
- 239000007787 solid Substances 0.000 claims description 17
- 239000007788 liquid Substances 0.000 claims description 12
- 240000008892 Helianthus tuberosus Species 0.000 claims description 10
- 235000003230 Helianthus tuberosus Nutrition 0.000 claims description 9
- 239000000287 crude extract Substances 0.000 claims description 6
- 238000011081 inoculation Methods 0.000 claims description 6
- 239000002054 inoculum Substances 0.000 claims description 6
- 239000000203 mixture Substances 0.000 claims description 6
- 229940086319 nattokinase Drugs 0.000 claims description 6
- 108010073682 nattokinase Proteins 0.000 claims description 6
- 210000000582 semen Anatomy 0.000 claims description 6
- 239000008103 glucose Substances 0.000 claims description 5
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 4
- 238000005516 engineering process Methods 0.000 claims description 4
- 239000000835 fiber Substances 0.000 claims description 4
- 229920001353 Dextrin Polymers 0.000 claims description 3
- 239000004375 Dextrin Substances 0.000 claims description 3
- 238000004061 bleaching Methods 0.000 claims description 3
- 238000001816 cooling Methods 0.000 claims description 3
- 235000019425 dextrin Nutrition 0.000 claims description 3
- 238000004108 freeze drying Methods 0.000 claims description 3
- 150000002333 glycines Chemical class 0.000 claims description 3
- 239000001963 growth medium Substances 0.000 claims description 3
- 239000012535 impurity Substances 0.000 claims description 3
- 238000002360 preparation method Methods 0.000 claims description 3
- 238000007670 refining Methods 0.000 claims description 3
- 239000011347 resin Substances 0.000 claims description 3
- 229920005989 resin Polymers 0.000 claims description 3
- 238000012216 screening Methods 0.000 claims description 3
- 238000001694 spray drying Methods 0.000 claims description 3
- 238000010025 steaming Methods 0.000 claims description 3
- 238000003809 water extraction Methods 0.000 claims description 3
- 230000000694 effects Effects 0.000 abstract description 6
- 241000894006 Bacteria Species 0.000 abstract description 4
- 239000006041 probiotic Substances 0.000 abstract description 3
- 235000018291 probiotics Nutrition 0.000 abstract description 3
- 210000001035 gastrointestinal tract Anatomy 0.000 abstract description 2
- 235000013406 prebiotics Nutrition 0.000 abstract description 2
- 235000019722 synbiotics Nutrition 0.000 abstract 2
- 230000009286 beneficial effect Effects 0.000 abstract 1
- 238000013329 compounding Methods 0.000 abstract 1
- 239000004615 ingredient Substances 0.000 abstract 1
- 230000000452 restraining effect Effects 0.000 abstract 1
- 229940088598 enzyme Drugs 0.000 description 3
- AIHDCSAXVMAMJH-GFBKWZILSA-N levan Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)OC[C@@H]1[C@@H](O)[C@H](O)[C@](CO)(CO[C@@H]2[C@H]([C@H](O)[C@@](O)(CO)O2)O)O1 AIHDCSAXVMAMJH-GFBKWZILSA-N 0.000 description 3
- 241000196324 Embryophyta Species 0.000 description 2
- 239000008280 blood Substances 0.000 description 2
- 210000000936 intestine Anatomy 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 238000006116 polymerization reaction Methods 0.000 description 2
- 210000002784 stomach Anatomy 0.000 description 2
- 206010010774 Constipation Diseases 0.000 description 1
- 101710146739 Enterotoxin Proteins 0.000 description 1
- 239000005715 Fructose Substances 0.000 description 1
- 208000001132 Osteoporosis Diseases 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 208000007536 Thrombosis Diseases 0.000 description 1
- GZCGUPFRVQAUEE-SLPGGIOYSA-N aldehydo-D-glucose Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C=O GZCGUPFRVQAUEE-SLPGGIOYSA-N 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 238000004146 energy storage Methods 0.000 description 1
- 239000000147 enterotoxin Substances 0.000 description 1
- 231100000655 enterotoxin Toxicity 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 239000000284 extract Substances 0.000 description 1
- 239000005417 food ingredient Substances 0.000 description 1
- BJHIKXHVCXFQLS-UYFOZJQFSA-N fructose group Chemical group OCC(=O)[C@@H](O)[C@H](O)[C@H](O)CO BJHIKXHVCXFQLS-UYFOZJQFSA-N 0.000 description 1
- 235000021433 fructose syrup Nutrition 0.000 description 1
- 235000013376 functional food Nutrition 0.000 description 1
- 230000007661 gastrointestinal function Effects 0.000 description 1
- 238000001727 in vivo Methods 0.000 description 1
- 230000000529 probiotic effect Effects 0.000 description 1
- 230000001105 regulatory effect Effects 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 230000002537 thrombolytic effect Effects 0.000 description 1
- 239000003053 toxin Substances 0.000 description 1
- 231100000765 toxin Toxicity 0.000 description 1
- 235000021404 traditional food Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The invention provides a method for producing inulin, natto and enzyme powder through solid state fermentation. The inulin, natto and enzyme powder is prepared from the following components in a compounding ratio: 48-69% of natto and 40-60% of inulin. The method comprises the specific operation steps of firstly performing natto extraction, then performing inulin extraction, and finally mixing natto powder with inulin. The inulin, natto and enzyme powder is synbiotics consisting of the inulin and the natto powder, and is scientifically composited with natural enzymes; the formula is in scientific proportion compatibility, so that the comprehensive recuperation effects of probiotics, prebiotics and enzymes to gastrointestinal tracts are fully exerted, and the gastroenteric functions can be comprehensively and efficiently restored. The inulin, natto and enzyme powder is the only synbiotic product containing the natto powder at present, the natto powder can be efficiently expressed in human bodies, and the effects of the natto powder on restraining harmful bacteria and enabling beneficial bacteria to be proliferated are irreplaceable by other strains. Various raw materials and ingredients contained in the inulin, natto and enzyme powder are all 100% natural pure powder, and the purposes of zero addition and zero pollution are really realized.
Description
Technical field
The present invention relates to the use of inulin, natto, particularly relate to a kind of solid fermentation and produce inulin nattoFermentThe method of powder.
Background technology
Inulin is that a class is naturalLevanMixture, levan be fructose units pass through (2-1) chain attachment form and withGlucoseThe carbohydrate that unit terminates, in usual commercialization inulin, the average degree of polymerization of levan is 10-30, wherein contains a small amount ofOligofructoseCan finding the existence of inulin in almost all of plant, it is the form of the another kind of energy storage of plant except starch, and we extract from Jerusalem artichoke plant and refine and obtain inulin product, the degree of polymerization from the mixture of more than 2 ~ 60 kinds of levan, is very good functionalFood ingredient, simultaneously be also produce oligofructose,High fructose syrup、FructoseVery good material Deng product.InulinIt it is high-qualityPrebioticsWithDietary fiber, it is possible toThe intestines and stomach coordinating, clear up enterotoxin, clear up blood fat, reduceBlood glucose, looks improving and the skin nourishing, improves resistance etc. Natto powder by Japan Xu Jian foreign firm in 1987 from Japan traditional food natto powder find since, natto powder is conducted extensive research by people, has isolated pure enzyme, has found in an experiment, natto powder can absorb in digested road, and creates thrombolytic effect in vivo. Natto powder can thrombus, have and prevent osteoporosis, regulate the intestines and stomach, loosening bowel to relieve constipation, the effect such as eliminating toxin and beautifying the skin. But effect ratio of simple natto powder and simple inulin is single now, and during use, health-care effect is undesirable.
Summary of the invention
According to above technical problem, the present invention provides a kind of solid fermentation to produce inulin nattoFermentThe method of powder, its concrete proportioning is: natto 48-69%, inulin 40-60%; Its concrete operation step is:
(1) first carry out natto extraction, first carry out solid fermentation: selected Semen Glycines flowing water is soaked 20 hours, steaming and decocting 30 minutes under 0.1Mpa; After cooling, natto powder being inoculated, inoculum concentration is 1%, in 37 DEG C of bottom fermentations 18 hours after inoculation; By stand-by for the natto homogenizing that ferments; Carrying out liquid fermentation after solid fermentation: preparation culture medium, wherein take Semen sojae atricolor powder 12%, glucose 7.2%, dextrin 4.8%, NaCl0.4% by weight percentage, surplus is water, and pH is 7.0;Natto powder is inoculated, and inoculum concentration is 5%; Fermentation, in 37 DEG C of bottom fermentations 24 hours after inoculation; Ferment complete, take fermentation liquid stand-by; Flat band method and fiber flat band method is used to determine nattokinase vigor and the Bafillus natt viable count of above-mentioned solid fermentation product and liquid fermentation production, by solid fermentation product and liquid fermentation production by the ratio of g/ml, mix homogenizing final vacuum lyophilization with the ratio of 1:9 and obtain the natto powder of required nattokinase vigor;
(2) then carry out inulin extraction, remove the impurity of Jerusalem artichoke, clean with clear water, remove the peel, cut into slices, dry, pulverize, obtain 50 order～90 order dry powder; Described dry powder is dissolved in water, then adopts microwave extracting to extract; Wherein, the mass ratio of described water and described dry powder is 9～10:1, and described microwave extracting power is 500 watts～550 watts, and the microwave extracting time is 3 minutes～5 minutes; Hot water extraction 40 minutes～60 minutes, obtains crude extract; Wherein, the temperature of described hot water is 70 DEG C～90 DEG C; Described crude extract is passed into exchange resin tower and carries out desolventing technology, obtain the Jerusalem artichoke solution refined; Wherein, bleaching time is 2 hours～2.5 hours; Described refining Jerusalem artichoke solution is carried out concentrating under reduced pressure; Inulin concentrated solution is carried out spray drying, obtains inulin powder product;
(3) finally natto powder and inulin are mixed, the natto powder and the inulin powder that produce above-mentioned steps weigh raw material according to the ratio of 48-69:40-60, then the raw material weighed is pulverized respectively, then vibrosieve is utilized to screen, after screening, both are mixed, during mixing, raw material is put in mixer together and make it be sufficiently mixed.
The invention have the benefit that inulin nattoFermentThe symphysis unit that powder is made up of inulin, natto powder, carries out science compound with natural ferment, and this prescription, through science ratio compatibility, has given full play to probiotic bacteria, prebiotics, ferment to gastrointestinal tract comprehensively regulating effect, it is possible to recover gastrointestinal function efficiently comprehensively. Inulin natto enzyme powder is the currently the only symphysis unit product containing natto powder, natto powder can in human body high efficient expression, it suppresses harmful bacteria, and the effect of propagation probiotics is otherStrainInstitute is irreplaceable. Inulin nattoFermentVarious material compositions contained by powder are 100% natural pure powder, are truly realized zero interpolation, no pollution.
Detailed description of the invention
According to embodiment, the present invention is further described:
Embodiment 1
A kind of solid fermentation produces inulin nattoFermentThe method of powder, its concrete operation step is:
(1) first carry out natto extraction, first carry out solid fermentation: selected Semen Glycines flowing water is soaked 20 hours, steaming and decocting 30 minutes under 0.1Mpa; After cooling, natto powder being inoculated, inoculum concentration is 1%, in 37 DEG C of bottom fermentations 18 hours after inoculation; By stand-by for the natto homogenizing that ferments; Carrying out liquid fermentation after solid fermentation: preparation culture medium, wherein take Semen sojae atricolor powder 12%, glucose 7.2%, dextrin 4.8%, NaCl0.4% by weight percentage, surplus is water, and pH is 7.0; Natto powder is inoculated, and inoculum concentration is 5%; Fermentation, in 37 DEG C of bottom fermentations 24 hours after inoculation; Ferment complete, take fermentation liquid stand-by; Flat band method and fiber flat band method is used to determine nattokinase vigor and the Bafillus natt viable count of above-mentioned solid fermentation product and liquid fermentation production, by solid fermentation product and liquid fermentation production by the ratio of g/ml, mix homogenizing final vacuum lyophilization with the ratio of 1:9 and obtain the natto powder of required nattokinase vigor;
(2) then carry out inulin extraction, remove the impurity of Jerusalem artichoke, clean with clear water, remove the peel, cut into slices, dry, pulverize, obtain 50 order～90 order dry powder; Described dry powder is dissolved in water, then adopts microwave extracting to extract; Wherein, the mass ratio of described water and described dry powder is 9～10:1, and described microwave extracting power is 500 watts～550 watts, and the microwave extracting time is 3 minutes～5 minutes; Hot water extraction 40 minutes～60 minutes, obtains crude extract; Wherein, the temperature of described hot water is 70 DEG C～90 DEG C; Described crude extract is passed into exchange resin tower and carries out desolventing technology, obtain the Jerusalem artichoke solution refined; Wherein, bleaching time is 2 hours～2.5 hours; Described refining Jerusalem artichoke solution is carried out concentrating under reduced pressure; Inulin concentrated solution is carried out spray drying, obtains inulin powder product;
(3) natto powder and the inulin powder that finally above-mentioned steps are produced weigh raw material according to the ratio of 48:52, then the raw material weighed is pulverized respectively, then vibrosieve is utilized to screen, after screening, both are mixed, during mixing, raw material is put in mixer together and make it be sufficiently mixed.
The above is only the preferred embodiment of the present invention, it is noted that for those skilled in the art, under the premise without departing from the principles of the invention, it is also possible to make some improvement, and these improvement also should be regarded as protection scope of the present invention.
Claims (1)
1. a solid fermentation produces inulin nattoFermentThe method of powder, its concrete proportioning is: natto 48-69%, inulin 40-60%; Its concrete operation step is:
(1) first carry out natto extraction, first carry out solid fermentation: selected Semen Glycines flowing water is soaked 20 hours, steaming and decocting 30 minutes under 0.1Mpa; After cooling, natto powder being inoculated, inoculum concentration is 1%, in 37 DEG C of bottom fermentations 18 hours after inoculation; By stand-by for the natto homogenizing that ferments; Carrying out liquid fermentation after solid fermentation: preparation culture medium, wherein take Semen sojae atricolor powder 12%, glucose 7.2%, dextrin 4.8%, NaCl0.4% by weight percentage, surplus is water, and pH is 7.0; Natto powder is inoculated, and inoculum concentration is 5%; Fermentation, in 37 DEG C of bottom fermentations 24 hours after inoculation; Ferment complete, take fermentation liquid stand-by; Flat band method and fiber flat band method is used to determine nattokinase vigor and the Bafillus natt viable count of above-mentioned solid fermentation product and liquid fermentation production, by solid fermentation product and liquid fermentation production by the ratio of g/ml, mix homogenizing final vacuum lyophilization with the ratio of 1:9 and obtain the natto powder of required nattokinase vigor;
(2) then carry out inulin extraction, remove the impurity of Jerusalem artichoke, clean with clear water, remove the peel, cut into slices, dry, pulverize, obtain 50 order～90 order dry powder; Described dry powder is dissolved in water, then adopts microwave extracting to extract; Wherein, the mass ratio of described water and described dry powder is 9～10:1, and described microwave extracting power is 500 watts～550 watts, and the microwave extracting time is 3 minutes～5 minutes; Hot water extraction 40 minutes～60 minutes, obtains crude extract; Wherein, the temperature of described hot water is 70 DEG C～90 DEG C; Described crude extract is passed into exchange resin tower and carries out desolventing technology, obtain the Jerusalem artichoke solution refined; Wherein, bleaching time is 2 hours～2.5 hours; Described refining Jerusalem artichoke solution is carried out concentrating under reduced pressure; Inulin concentrated solution is carried out spray drying, obtains inulin powder product;
(3) finally natto powder and inulin are mixed, the natto powder and the inulin powder that produce above-mentioned steps weigh raw material according to the ratio of 48-69:40-60, then the raw material weighed is pulverized respectively, then vibrosieve is utilized to screen, after screening, both are mixed, during mixing, raw material is put in mixer together and make it be sufficiently mixed.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610025207.3A CN105661507A (en) | 2016-01-15 | 2016-01-15 | Method for producing inulin, natto and enzyme powder through solid state fermentation |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610025207.3A CN105661507A (en) | 2016-01-15 | 2016-01-15 | Method for producing inulin, natto and enzyme powder through solid state fermentation |
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| Publication Number | Publication Date |
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| CN105661507A true CN105661507A (en) | 2016-06-15 |
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| CN201610025207.3A Pending CN105661507A (en) | 2016-01-15 | 2016-01-15 | Method for producing inulin, natto and enzyme powder through solid state fermentation |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107692047A (en) * | 2017-09-29 | 2018-02-16 | 潍坊茜月制药技术有限公司 | A kind of preparation method of natto functional food |
| CN107897901A (en) * | 2017-12-01 | 2018-04-13 | 高州市客多多农产品开发有限公司 | A kind of black soya bean enzyme film |
| CN108523001A (en) * | 2018-01-05 | 2018-09-14 | 辽宁亿通宝生物科技有限公司 | A kind of natto powder and its production technology |
| CN109845974A (en) * | 2018-11-07 | 2019-06-07 | 马学军 | A kind of preparation method of natto entire body |
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| WO2005077349A1 (en) * | 2004-02-17 | 2005-08-25 | Otsuka Pharmaceutical Co., Ltd. | HUMAN β-DEFENSIN PRODUCTION ACCELERATOR |
| 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 |
| CN104585766A (en) * | 2015-02-05 | 2015-05-06 | 广州赛莱拉干细胞科技股份有限公司 | Composition as well as preparation method and application thereof |
| CN104650264A (en) * | 2014-06-26 | 2015-05-27 | 钟延华 | Method for extracting inulin |
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2016
- 2016-01-15 CN CN201610025207.3A patent/CN105661507A/en active Pending
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| WO2005077349A1 (en) * | 2004-02-17 | 2005-08-25 | Otsuka Pharmaceutical Co., Ltd. | HUMAN β-DEFENSIN PRODUCTION ACCELERATOR |
| 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 |
| CN104650264A (en) * | 2014-06-26 | 2015-05-27 | 钟延华 | Method for extracting inulin |
| CN104585766A (en) * | 2015-02-05 | 2015-05-06 | 广州赛莱拉干细胞科技股份有限公司 | Composition as well as preparation method and application thereof |
Non-Patent Citations (1)
| Title |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN107692047A (en) * | 2017-09-29 | 2018-02-16 | 潍坊茜月制药技术有限公司 | A kind of preparation method of natto functional food |
| CN107897901A (en) * | 2017-12-01 | 2018-04-13 | 高州市客多多农产品开发有限公司 | A kind of black soya bean enzyme film |
| CN108523001A (en) * | 2018-01-05 | 2018-09-14 | 辽宁亿通宝生物科技有限公司 | A kind of natto powder and its production technology |
| CN109845974A (en) * | 2018-11-07 | 2019-06-07 | 马学军 | A kind of preparation method of natto entire body |
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