CN106722188A - A kind of preparation method of natto grain - Google Patents
A kind of preparation method of natto grain Download PDFInfo
- Publication number
- CN106722188A CN106722188A CN201611095448.1A CN201611095448A CN106722188A CN 106722188 A CN106722188 A CN 106722188A CN 201611095448 A CN201611095448 A CN 201611095448A CN 106722188 A CN106722188 A CN 106722188A
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- Prior art keywords
- natto
- grain
- preparation
- fermentation
- auxiliary material
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- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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- 235000013557 nattō Nutrition 0.000 title claims abstract description 58
- 238000002360 preparation method Methods 0.000 title claims abstract description 13
- 230000004151 fermentation Effects 0.000 claims abstract description 21
- 238000000855 fermentation Methods 0.000 claims abstract description 20
- 239000000843 powder Substances 0.000 claims abstract description 17
- 239000000463 material Substances 0.000 claims abstract description 15
- 244000045195 Cicer arietinum Species 0.000 claims abstract description 11
- 235000010523 Cicer arietinum Nutrition 0.000 claims abstract description 11
- 238000009835 boiling Methods 0.000 claims abstract description 10
- 239000002245 particle Substances 0.000 claims abstract description 10
- 244000063299 Bacillus subtilis Species 0.000 claims abstract description 9
- 235000014469 Bacillus subtilis Nutrition 0.000 claims abstract description 9
- 238000001694 spray drying Methods 0.000 claims abstract description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 9
- 238000004321 preservation Methods 0.000 claims abstract description 7
- 238000010411 cooking Methods 0.000 claims abstract description 5
- 238000011081 inoculation Methods 0.000 claims abstract description 5
- 239000007788 liquid Substances 0.000 claims abstract description 5
- 238000005469 granulation Methods 0.000 claims abstract description 3
- 230000003179 granulation Effects 0.000 claims abstract description 3
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 11
- 229920000168 Microcrystalline cellulose Polymers 0.000 claims description 5
- 239000001866 hydroxypropyl methyl cellulose Substances 0.000 claims description 5
- 235000010979 hydroxypropyl methyl cellulose Nutrition 0.000 claims description 5
- 229920003088 hydroxypropyl methyl cellulose Polymers 0.000 claims description 5
- UFVKGYZPFZQRLF-UHFFFAOYSA-N hydroxypropyl methyl cellulose Chemical compound OC1C(O)C(OC)OC(CO)C1OC1C(O)C(O)C(OC2C(C(O)C(OC3C(C(O)C(O)C(CO)O3)O)C(CO)O2)O)C(CO)O1 UFVKGYZPFZQRLF-UHFFFAOYSA-N 0.000 claims description 5
- 235000019813 microcrystalline cellulose Nutrition 0.000 claims description 5
- 239000008108 microcrystalline cellulose Substances 0.000 claims description 5
- 229940016286 microcrystalline cellulose Drugs 0.000 claims description 5
- 235000019441 ethanol Nutrition 0.000 claims description 4
- 239000000203 mixture Substances 0.000 claims description 3
- 239000002054 inoculum Substances 0.000 claims description 2
- 239000001913 cellulose Substances 0.000 claims 1
- 229920002678 cellulose Polymers 0.000 claims 1
- 235000010980 cellulose Nutrition 0.000 claims 1
- -1 hydroxypropyl Chemical group 0.000 claims 1
- 229940086319 nattokinase Drugs 0.000 abstract description 11
- 108010073682 nattokinase Proteins 0.000 abstract description 11
- 230000000694 effects Effects 0.000 abstract description 10
- 230000002537 thrombolytic effect Effects 0.000 abstract description 8
- 241000894006 Bacteria Species 0.000 abstract description 4
- 108091000080 Phosphotransferase Proteins 0.000 abstract description 4
- 102000020233 phosphotransferase Human genes 0.000 abstract description 4
- 208000024172 Cardiovascular disease Diseases 0.000 abstract description 3
- 208000026106 cerebrovascular disease Diseases 0.000 abstract description 3
- 230000002526 effect on cardiovascular system Effects 0.000 abstract description 3
- 230000000968 intestinal effect Effects 0.000 abstract description 2
- 230000002265 prevention Effects 0.000 abstract description 2
- 239000002994 raw material Substances 0.000 abstract description 2
- 230000009261 transgenic effect Effects 0.000 abstract description 2
- 229940095686 granule product Drugs 0.000 abstract 1
- 238000000034 method Methods 0.000 description 4
- 108090000145 Bacillolysin Proteins 0.000 description 3
- 244000068988 Glycine max Species 0.000 description 3
- 235000010469 Glycine max Nutrition 0.000 description 3
- 102000035092 Neutral proteases Human genes 0.000 description 3
- 108091005507 Neutral proteases Proteins 0.000 description 3
- 238000004519 manufacturing process Methods 0.000 description 3
- 239000011149 active material Substances 0.000 description 2
- 230000036772 blood pressure Effects 0.000 description 2
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 2
- 238000002156 mixing Methods 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 244000025254 Cannabis sativa Species 0.000 description 1
- 206010010774 Constipation Diseases 0.000 description 1
- 206010012735 Diarrhoea Diseases 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- 208000007536 Thrombosis Diseases 0.000 description 1
- 239000013543 active substance Substances 0.000 description 1
- 230000003579 anti-obesity Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000002457 bidirectional effect Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 210000000988 bone and bone Anatomy 0.000 description 1
- 230000037182 bone density Effects 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 235000019621 digestibility Nutrition 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 229940088598 enzyme Drugs 0.000 description 1
- 238000004108 freeze drying Methods 0.000 description 1
- 201000001421 hyperglycemia Diseases 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 238000000746 purification Methods 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 238000010563 solid-state fermentation Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 235000021404 traditional food Nutrition 0.000 description 1
- 208000019553 vascular disease Diseases 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 present invention relates to a kind of preparation method of natto grain, comprise the following steps：Selected chick-pea is crushed, 60 mesh sieves are crossed, then add water boiling；Treat that cooking liquor is cooled to 37 DEG C, inoculation bacillus subtilis carries out heat-preservation fermentation；After fermentation is finished, by fermented liquid spray drying, 60 mesh sieves are then crossed, obtain natto powder；After natto powder is mixed with auxiliary material, granulation is dried, and obtains particle；Dried particle is carried out into compressing tablet, natto grain is obtained.The present invention is with chick-pea as raw material, depth fermentation is carried out using non-transgenic bafillus natto, implement science to fermentation process to be precisely controlled, thrombolysis Kinase activity and viable bacteria concentration is substantially improved, in obtained natto product, natto kinase activity is high, and natto granule product is easy to carry about with one and preserves, and the popularization and popularization to natto product are significant.This product is applied to various Patients with Cardiovascular/Cerebrovascular Diseases, prevention cardiovascular and cerebrovascular disease crowd, three crowds high, is also applied for intestinal microecology imbalance crowd.
Description
Technical field
The present invention relates to a kind of production method of natto grain, belong to biological technical field.
Background technology
Natto is a kind of traditional food for originating from China and being popular in Japan, is to pass through Bacillus natto (withered grass bar by soya bean
Bacterium) fermenting is made bean product, and with stickiness, smell is more smelly, and taste is micro- sweet, not only possesses the nutritive value of soya bean, is given birth to rich in dimension
Plain K2, the digestibility for improving protein, it is often more important that fermentation process generates several physiological active substances, wherein most heavy
What is wanted is the Nattokinase with thrombolytic effect.Natto is rich in various nutrients, and often eating can be with the enteron aisle disease such as Constipation, diarrhoea
Disease, improves bone density, and pre- preventing bone rarefaction can dissolve outmoded thrombus patch, adjust blood fat, can disappear with bidirectional modulation blood pressure
It is comprehensive to improve body immunity except fatigue.
At present both at home and abroad natto production generally using be japanese traditional solid-state fermentation process, i.e., soya bean boiling after fermentation,
Freeze-drying, separation, crushing, form natto powder.This parameters of technique process is difficult control, ferments very insufficient, produces
Natto working substance vigor (quantity) is very low, thrombolysis and health-care effect not substantially, it is necessary to through concentration purifying technique can just obtain compared with
The Nattokinase of vigor high, although and the enzyme activity numerical value of Nattokinase improves after concentrating purification because having abandoned many
The active material of other Thrombolysis in natto is planted, so thrombolytic effect does not have corresponding raising.
The content of the invention
A kind of deficiency it is an object of the invention to solve existing natto production technology, there is provided preparation method of natto grain,
The technique is carried out fermentation process and is precisely controlled, and fermentation is abundant, and thrombolysis Kinase activity and viable bacteria concentration are substantially improved, and natto grain is produced
In product, Nattokinase content is also substantially improved, comprehensive nutrition, does not abandon other active materials, and natto grain be easy to carry about with one and
Preserve, the popularization and popularization to natto product are significant.
Technical scheme
A kind of preparation method of natto grain, comprises the following steps：
(1) selected chick-pea is crushed, crosses 60 mesh sieves, then add water boiling；
(2) treat that cooking liquor is cooled to 37 DEG C, inoculation bacillus subtilis carries out heat-preservation fermentation；
(3) after fermentation is finished, by fermented liquid spray drying, 60 mesh sieves are then crossed, obtains natto powder；
(4) after natto powder is mixed with auxiliary material, then granulation is dried, and obtains dry particle；
(5) dried particle is carried out into compressing tablet, obtains natto grain.
In step (4), natto powder is 50-55 with the weight ratio of auxiliary material:45-50, the auxiliary material is by microcrystalline cellulose, hydroxypropyl
Methylcellulose and ethanol are constituted.
Further, in step (1), chick-pea is 5-15 with the weight ratio of water:100
Further, in step (1), boiling temperature is 121 DEG C, and the time is 0.5-2h.
Further, in step (2), the heat-preservation fermentation time is 17-20h.
Further, in step (2), inoculum concentration is 1/500.
Further, in step (3), the temperature of spray drying is 145-150 DEG C.
Further, in step (4), in the auxiliary material, the weight ratio of microcrystalline cellulose, Hydroxypropyl methylcellulose and ethanol is
40:6:1。
Further, in step (4), natto powder is 53 with the weight ratio of auxiliary material:47.
Beneficial effect：The present invention carries out depth fermentation with chick-pea as raw material using non-transgenic bafillus natto, right
Fermentation process implements being precisely controlled for science, and thrombolysis Kinase activity and viable bacteria concentration is substantially improved, in obtained natto product,
Comprehensive nutrition, Nattokinase content it is high (10000-28000U/ grams of Nattokinase (in terms of neutral protease vigor), it is remote super Japanese
American-European like product), and natto grain is easy to carry about with one and preserves, and popularization to natto product and promotes significant.
Contain vigor natto thrombolysis kinases high in product of the present invention, it is adaptable to various Patients with Cardiovascular/Cerebrovascular Diseases, the prevention heart
Cranial vascular disease crowd, three crowds high, person in middle and old age have the crowd of health care demand；This product contains a large amount of Bacillus subtilis nattos
Live body, it is adaptable to intestinal microecology imbalance crowd.
Specific embodiment
With reference to specific embodiment, the invention will be further described.
Embodiment 1
(1) selected chick-pea is crushed, crosses 60 mesh sieves, then add water boiling, chick-pea is 15 with the weight ratio of water:
100, boiling temperature is 121 DEG C, and the time is 0.5h；
(2) treat that cooking liquor is cooled to 37 DEG C, the bacillus subtilis heat-preservation fermentation 20h of inoculation 1/500；
(3) after fermentation is finished, by fermented liquid spray drying, the temperature of spray drying is 145 DEG C, then crosses 60 mesh sieves, is obtained
Natto powder；
(4) by natto powder and auxiliary material with 53:47 weight than mixing, auxiliary material by microcrystalline cellulose, Hydroxypropyl methylcellulose and
Ethanol presses 40:6:Then 1 weight pelletized, dried than composition, obtains dry particle；
(5) dried particle is carried out into compressing tablet, obtains natto grain, the specification of natto grain is 0.6g/.
Taking natto powder carries out natto kinase activity test, measures natto kinase activity (in terms of neutral protease vigor) and is
26000U/ grams, Bacillus natto>5x109Individual/gram.
Embodiment 2
(1) selected chick-pea is crushed, crosses 60 mesh sieves, then add water boiling, chick-pea is 10 with the weight ratio of water:
100, boiling temperature is 121 DEG C, and the time is 1h；
(2) treat that cooking liquor is cooled to 37 DEG C, the bacillus subtilis heat-preservation fermentation 17h of inoculation 1/500；
(3) after fermentation is finished, by fermented liquid spray drying, the temperature of spray drying is 150 DEG C, then crosses 60 mesh sieves, is obtained
Natto powder；
(4) by natto powder and auxiliary material with 1:, than mixing, auxiliary material is by microcrystalline cellulose, Hydroxypropyl methylcellulose and second for 1 weight
Alcohol presses 40:6:Then 1 weight pelletized, dried than composition, obtains dry particle；
(5) dried particle is carried out into compressing tablet, obtains natto grain, the specification of natto grain is 0.6g/.
Taking natto powder carries out natto kinase activity test, measures natto kinase activity (in terms of neutral protease vigor) and is
22000U/ grams, Bacillus natto>4.5x109Individual/gram.
Measure of merit：
The present inventor has investigated the patient of hypertension, hyperglycemia of In Nanjing 20, takes the natto of the embodiment of the present invention 1
Grain, it is sooner or later each two, there are 15 people to be clearly better after two months taking, there is 18 people physical examination indices bag when taking 3 months
Include blood pressure normal, also 8 people indicate antiobesity action.
Claims (8)
1. the preparation method of a kind of natto grain, it is characterised in that comprise the following steps：
(1) selected chick-pea is crushed, crosses 60 mesh sieves, then add water boiling；
(2) treat that cooking liquor is cooled to 37 DEG C, inoculation bacillus subtilis carries out heat-preservation fermentation；
(3) after fermentation is finished, by fermented liquid spray drying, 60 mesh sieves are then crossed, obtains natto powder；
(4) after natto powder is mixed with auxiliary material, then granulation is dried, and obtains dry particle；
(5) dried particle is carried out into compressing tablet, obtains natto grain；
In step (4), natto powder is 50-55 with the weight ratio of auxiliary material:45-50, the auxiliary material is fine by microcrystalline cellulose, hydroxypropyl first
Dimension element and ethanol composition.
2. the preparation method of natto as claimed in claim 1 grain, it is characterised in that in step (1), the weight of chick-pea and water
Than being 5-15:100.
3. the preparation method of natto as claimed in claim 1 grain, it is characterised in that in step (1), boiling temperature is 121 DEG C,
Time is 0.5-2h.
4. the preparation method of natto as claimed in claim 1 grain, it is characterised in that in step (2), the heat-preservation fermentation time is
17-20h。
5. the preparation method of natto as claimed in claim 1 grain, it is characterised in that in step (2), inoculum concentration is 1/500.
6. the preparation method of natto as claimed in claim 1 grain, it is characterised in that in step (3), the temperature of spray drying is
145-150℃。
7. the preparation method of natto as claimed in claim 1 grain, it is characterised in that in step (4), in the auxiliary material, crystallite
The weight ratio of cellulose, Hydroxypropyl methylcellulose and ethanol is 40:6:1.
8. the preparation method of natto as described in any one of claim 1 to 7, it is characterised in that in step (4), natto powder
It is 53 with the weight ratio of auxiliary material:47.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611095448.1A CN106722188A (en) | 2016-12-02 | 2016-12-02 | A kind of preparation method of natto grain |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611095448.1A CN106722188A (en) | 2016-12-02 | 2016-12-02 | A kind of preparation method of natto grain |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106722188A true CN106722188A (en) | 2017-05-31 |
Family
ID=58884365
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201611095448.1A Pending CN106722188A (en) | 2016-12-02 | 2016-12-02 | A kind of preparation method of natto grain |
Country Status (1)
| Country | Link |
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| CN (1) | CN106722188A (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108065214A (en) * | 2017-12-21 | 2018-05-25 | 南京路诗玛生物科技有限公司 | A kind of natto and its liquid state fermentation method |
| 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 |
| CN109303870A (en) * | 2018-12-11 | 2019-02-05 | 武汉知本药业有限公司 | It is a kind of can blood pressure lowering and the thrombolysis composition of blood lipid and its preparation method and application |
| CN112056443A (en) * | 2020-09-21 | 2020-12-11 | 青岛大学 | Chocolate chickpea natto |
| CN114868880A (en) * | 2022-05-23 | 2022-08-09 | 中科沣文(南京)生物科技有限公司 | Black chickpea granules and production process thereof |
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| CN1714675A (en) * | 2005-07-26 | 2006-01-04 | 李英姬 | Natto powder and preparing method and health food containing such natto powder |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108065214A (en) * | 2017-12-21 | 2018-05-25 | 南京路诗玛生物科技有限公司 | A kind of natto and its liquid state fermentation method |
| 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 |
| CN109303870A (en) * | 2018-12-11 | 2019-02-05 | 武汉知本药业有限公司 | It is a kind of can blood pressure lowering and the thrombolysis composition of blood lipid and its preparation method and application |
| CN112056443A (en) * | 2020-09-21 | 2020-12-11 | 青岛大学 | Chocolate chickpea natto |
| CN114868880A (en) * | 2022-05-23 | 2022-08-09 | 中科沣文(南京)生物科技有限公司 | Black chickpea granules and production process thereof |
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