CN106974190A - It is a kind of that there is natto particle of energy effect of weight reducing and preparation method thereof - Google Patents
It is a kind of that there is natto particle of energy effect of weight reducing and preparation method thereof Download PDFInfo
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- CN106974190A CN106974190A CN201610065404.8A CN201610065404A CN106974190A CN 106974190 A CN106974190 A CN 106974190A CN 201610065404 A CN201610065404 A CN 201610065404A CN 106974190 A CN106974190 A CN 106974190A
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- natto
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- soya bean
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- 235000013557 nattō Nutrition 0.000 title claims abstract description 88
- 239000002245 particle Substances 0.000 title claims abstract description 36
- 230000000694 effects Effects 0.000 title claims abstract description 30
- 238000002360 preparation method Methods 0.000 title claims abstract description 11
- 244000063299 Bacillus subtilis Species 0.000 claims abstract description 31
- 235000014469 Bacillus subtilis Nutrition 0.000 claims abstract description 31
- 244000068988 Glycine max Species 0.000 claims abstract description 28
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 28
- 239000002994 raw material Substances 0.000 claims abstract description 26
- 238000005057 refrigeration Methods 0.000 claims abstract description 19
- 238000009835 boiling Methods 0.000 claims abstract description 11
- 235000015097 nutrients Nutrition 0.000 claims abstract description 10
- 238000012856 packing Methods 0.000 claims abstract description 8
- 239000012535 impurity Substances 0.000 claims description 21
- 244000046052 Phaseolus vulgaris Species 0.000 claims description 12
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims description 12
- 238000012216 screening Methods 0.000 claims description 7
- 239000000463 material Substances 0.000 claims 1
- 238000004519 manufacturing process Methods 0.000 abstract description 7
- 238000005516 engineering process Methods 0.000 abstract description 6
- 230000009286 beneficial effect Effects 0.000 abstract description 4
- 238000000855 fermentation Methods 0.000 abstract description 4
- 230000004151 fermentation Effects 0.000 abstract description 4
- 238000000034 method Methods 0.000 abstract description 4
- 238000001035 drying Methods 0.000 abstract description 3
- 238000007654 immersion Methods 0.000 abstract description 3
- 230000000717 retained effect Effects 0.000 abstract description 3
- 230000004083 survival effect Effects 0.000 abstract description 3
- 239000006041 probiotic Substances 0.000 abstract 1
- 235000018291 probiotics Nutrition 0.000 abstract 1
- 239000000047 product Substances 0.000 description 21
- 241000894006 Bacteria Species 0.000 description 6
- 201000010099 disease Diseases 0.000 description 5
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 5
- 208000008589 Obesity Diseases 0.000 description 4
- 230000000968 intestinal effect Effects 0.000 description 4
- 235000020824 obesity Nutrition 0.000 description 4
- CJWQYWQDLBZGPD-UHFFFAOYSA-N isoflavone Natural products C1=C(OC)C(OC)=CC(OC)=C1C1=COC2=C(C=CC(C)(C)O3)C3=C(OC)C=C2C1=O CJWQYWQDLBZGPD-UHFFFAOYSA-N 0.000 description 3
- 150000002515 isoflavone derivatives Chemical class 0.000 description 3
- 235000008696 isoflavones Nutrition 0.000 description 3
- 229940086319 nattokinase Drugs 0.000 description 3
- 108010073682 nattokinase Proteins 0.000 description 3
- AUNGANRZJHBGPY-UHFFFAOYSA-N D-Lyxoflavin Natural products OCC(O)C(O)C(O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-UHFFFAOYSA-N 0.000 description 2
- AUNGANRZJHBGPY-SCRDCRAPSA-N Riboflavin Chemical compound OC[C@@H](O)[C@@H](O)[C@@H](O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-SCRDCRAPSA-N 0.000 description 2
- 208000007536 Thrombosis Diseases 0.000 description 2
- 229930003471 Vitamin B2 Natural products 0.000 description 2
- 238000010521 absorption reaction Methods 0.000 description 2
- 235000013325 dietary fiber Nutrition 0.000 description 2
- 230000036541 health Effects 0.000 description 2
- 239000005556 hormone Substances 0.000 description 2
- 229940088597 hormone Drugs 0.000 description 2
- 238000001727 in vivo Methods 0.000 description 2
- 230000004060 metabolic process Effects 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 229960002477 riboflavin Drugs 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 239000011716 vitamin B2 Substances 0.000 description 2
- 235000019164 vitamin B2 Nutrition 0.000 description 2
- 241000196324 Embryophyta Species 0.000 description 1
- 102000003886 Glycoproteins Human genes 0.000 description 1
- 108090000288 Glycoproteins Proteins 0.000 description 1
- 208000031226 Hyperlipidaemia Diseases 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- 201000001431 Hyperuricemia Diseases 0.000 description 1
- WHUUTDBJXJRKMK-VKHMYHEASA-N L-glutamic acid Chemical compound OC(=O)[C@@H](N)CCC(O)=O WHUUTDBJXJRKMK-VKHMYHEASA-N 0.000 description 1
- 208000037093 Menstruation Disturbances Diseases 0.000 description 1
- 206010027339 Menstruation irregular Diseases 0.000 description 1
- 229930187719 Soyasaponin Natural products 0.000 description 1
- 239000004480 active ingredient Substances 0.000 description 1
- 210000000577 adipose tissue Anatomy 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 230000003796 beauty Effects 0.000 description 1
- 238000009395 breeding Methods 0.000 description 1
- 230000001488 breeding effect Effects 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 208000029078 coronary artery disease Diseases 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 235000001916 dieting Nutrition 0.000 description 1
- 230000037228 dieting effect Effects 0.000 description 1
- 230000002124 endocrine Effects 0.000 description 1
- 230000037406 food intake Effects 0.000 description 1
- 235000012631 food intake Nutrition 0.000 description 1
- 229930195712 glutamate Natural products 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 230000005802 health problem Effects 0.000 description 1
- 230000003054 hormonal effect Effects 0.000 description 1
- 229920001184 polypeptide Polymers 0.000 description 1
- 230000002028 premature Effects 0.000 description 1
- 102000004196 processed proteins & peptides Human genes 0.000 description 1
- 108090000765 processed proteins & peptides Proteins 0.000 description 1
- 230000036186 satiety Effects 0.000 description 1
- 235000019627 satiety Nutrition 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
- 238000010257 thawing Methods 0.000 description 1
- 238000005303 weighing Methods 0.000 description 1
- 238000005491 wire drawing Methods 0.000 description 1
- 230000037303 wrinkles Effects 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
Landscapes
- Beans For Foods Or Fodder (AREA)
Abstract
The invention discloses it is a kind of have can effect of weight reducing natto particle and preparation method thereof, with can the raw material of natto particle of effect of weight reducing be natto particle and Bacillus natto, during making, get all that raw material are standby ready according to formula, selected soya bean, soya bean is uniform in size；Feeding；Soya bean is cleaned and removed the peel, is immersed in after peeling in nutrient solution, fermenting bacillus natto is added after boiling natto is made；Obtained natto is subjected to vacuum refrigeration；It is made after the natto of vacuum refrigeration is dried after dry natto and carries out finished product packing.Innovative Production technique of the present invention, improve production and processing link, using brand-new FD technologies, fresh soya bean is passed through into selected, immersion, boiling, fermentation, vacuum refrigeration and drying, the dry natto being easily carried and kept is fabricated to, fresh natto is not only remained to beneficial Bacillus natto of losing weight, the survival rate of Bacillus natto is also up to more than 90%, a variety of fat-reducing probiotics or element in natto are retained, the problem of wet natto carries and stores inconvenient is solved.
Description
Technical field
The present invention relates to natto manufacture technology field, specifically a kind of natto particle with energy effect of weight reducing and its making side
Method.
Background technology
Today's society either city crowd, or the boorish small people, all increasingly payes attention to the health problem of itself and household, and
Obesity is to perplex one kind of many people " obstinate type disease ".Nowadays obese patient is more and more, the disease harm thus brought
Also increase therewith, a lot of generations for planting disease are all relevant with obesity.For example：The easy premature coronary heart disease of obese people, hypertension, painstaking effort
Pipe disease；Obesity influence labour, is subject to wound；Obesity is long-lived natural enemy；Obese people is susceptible to suffer from endocrine and metabolism
Property disease such as diabetes, hyperlipidemia, hyperuricemia, female irregular menstruation etc..Therefore, the work(in order to reach fat-reducing
Effect, businessman is proposed various diet products and sports events on the market, and many is all unsound.
The key of Bacillus natto fat-reducing is in intestinal bacterium, and Bacillus natto can about adhere to 1 week or so in enteral.Even if therefore not daily
Bacillus natto is supplemented, enteral can also enliven Bacillus natto always.When Bacillus natto is supplemented to enteral, other breeding bacterium
Can accordingly it increase.Intestinal bacterium is as described above, weight is about 1 kilogram.Certainly it needs prey to supply.The battalion of absorption of human body
Supporting just turns into the prey of intestinal bacterium and is swallowed, and thus can just lose weight, here it is the general principle of natto fat-reducing；Viscosity is more
Mucoitin in the refinement of glycoprotein element, the even more fat obstacle jinx for drawing nutrient, natto has good fat-reducing effect.
Also rich in natto to include mucous substance, vitamin B2, Nattokinase and isoflavones, mucous substance is with spy by glutamate polypeptide
Other structure composition, it has the effect similar to dietary fiber, not absorbed in human body intestinal canal, can be as dietary fiber
Equally expand, human body is obtained satiety, reduce absorption of the human body to fat.Contain soyasaponins in natto, can suppress
The appetite of people, reduces food intake；Vitamin B2 in natto supports body fat burning, prevents fat from accumulating in vivo,
Reach the effect of fat-reducing.If general fat-reducing, easily cause constitution and degenerate, and the generation of such case can then be avoided by eating natto, because
To be rich in the various nutrition of needed by human body in natto, face will not be caused wrinkle, constitution occur and be deteriorated, make female friend more strong
Health, beauty, the young figure of slender, holding, full of youthful vigor；Nattokinase is stored in the emplastic of natto, is
One kind stimulates circulation, the ferment of strong thrombus-dissolving, and nutritionist recommends to eat 50 grams of nattos daily, can fully supplement the nutrients,
Metabolism is improved, either health or fat-reducing all quite takes effect；There is the isoflavones of identical effect with female hormone, in soybean
Content in product is enriched very much, when we are carrying out the weight-reducing by dieting of inadequate nutrition, will destroy hormonal flat in vivo
Weighing apparatus, causes female hormone hyposecretion, is difficult to realize the target of body slimming.So, isoflavones can be described as women and reduce
The nutriment beautified.
Now occur in the market it is most be fresh wet natto by fermentation, it is necessary to stored refrigerated, after defrosting
The normal temperature shelf-life only has 1-5 days, goes out to carry edible inconvenience, and the shape of wire drawing and smelly taste, market acceptance
It is universal not high.And other natto products sold in health food form are mostly Nattokinase tablettings on the market, active ingredient contains
Amount is low, and primary efficacy is thrombus dissolving, and other many important functions of natto are just reduced.
The content of the invention
It is an object of the invention to provide it is a kind of carry convenient storage, it is in good taste have can effect of weight reducing natto particle and its
Preparation method, to solve the problems mentioned in the above background technology.
To achieve the above object, the present invention provides following technical scheme：
A kind of natto particle with energy effect of weight reducing, includes according to the raw material of parts by weight：300~500 parts of natto particle,
30~50 parts of Bacillus natto.
It is used as further scheme of the invention：The natto particle with energy effect of weight reducing, includes according to the raw material of parts by weight：
350~450 parts of natto particle, 35~45 parts of Bacillus natto.
It is used as further scheme of the invention：The natto particle with energy effect of weight reducing, according to the raw material bag of parts by weight
Include：400 parts of natto particle, 40 parts of Bacillus natto.
The preparation method of the natto particle with energy effect of weight reducing, is comprised the following steps that：
(1) standby, selected soya bean of getting all the raw material ready according to formula, screening and removing impurities are carried out by automatic impurity removing device systems,
The impurity of the rotten beans, splashings and influence product quality of influence product quality is removed, soya bean is uniform in size；
(2) each raw material is weighed according to parts by weight；
(3) soya bean is cleaned and removed the peel, be immersed in after peeling in nutrient solution, fermenting bacillus natto 25~30d systems are added after boiling
Into natto；
(4) obtained natto is positioned in -60~-40 DEG C of environment and carries out vacuum refrigeration；
(5) it is made after the natto of vacuum refrigeration is dried after dry natto and carries out finished product packing.
Compared with prior art, the beneficial effects of the invention are as follows：
Innovative Production technique of the present invention, improves production and processing link, using brand-new FD technologies, fresh soya bean is passed through
Selected, immersion, boiling, fermentation, vacuum refrigeration and drying, are fabricated to the dry natto being easily carried and kept, not only retain
Fresh natto is also up to more than 90% to beneficial Bacillus natto of losing weight, the survival rate of Bacillus natto, makes a variety of fat-reducing benefits in natto
Raw bacterium or element are retained, and solve the problem of wet natto carries and stores inconvenient.
Embodiment
The technical scheme of this patent is described in more detail with reference to embodiment.
Embodiment 1
A kind of natto particle with energy effect of weight reducing, includes according to the raw material of parts by weight：300 parts of natto particle, Bacillus natto
30 parts.
The preparation method of the natto particle with energy effect of weight reducing, is comprised the following steps that：
(1) standby, selected soya bean of getting all the raw material ready according to formula, screening and removing impurities are carried out by automatic impurity removing device systems,
The impurity of the rotten beans, splashings and influence product quality of influence product quality is removed, soya bean is uniform in size；
(2) each raw material is weighed according to parts by weight；
(3) soya bean is cleaned and removed the peel, be immersed in after peeling in nutrient solution, addition fermenting bacillus natto 25d, which is made, after boiling receives
Beans；
(4) obtained natto is positioned in -60 DEG C of environment and carries out vacuum refrigeration；
(5) it is made after the natto of vacuum refrigeration is dried after dry natto and carries out finished product packing.
Embodiment 2
A kind of natto particle with energy effect of weight reducing, includes according to the raw material of parts by weight：350 parts of natto particle, Bacillus natto
35 parts.
The preparation method of the natto particle with energy effect of weight reducing, is comprised the following steps that：
(1) standby, selected soya bean of getting all the raw material ready according to formula, screening and removing impurities are carried out by automatic impurity removing device systems,
The impurity of the rotten beans, splashings and influence product quality of influence product quality is removed, soya bean is uniform in size；
(2) each raw material is weighed according to parts by weight；
(3) soya bean is cleaned and removed the peel, be immersed in after peeling in nutrient solution, addition fermenting bacillus natto 26d, which is made, after boiling receives
Beans；
(4) obtained natto is positioned in -55 DEG C of environment and carries out vacuum refrigeration；
(5) it is made after the natto of vacuum refrigeration is dried after dry natto and carries out finished product packing.
Embodiment 3
A kind of natto particle with energy effect of weight reducing, includes according to the raw material of parts by weight：400 parts of natto particle, Bacillus natto
40 parts.
The preparation method of the natto particle with energy effect of weight reducing, is comprised the following steps that：
(1) standby, selected soya bean of getting all the raw material ready according to formula, screening and removing impurities are carried out by automatic impurity removing device systems,
The impurity of the rotten beans, splashings and influence product quality of influence product quality is removed, soya bean is uniform in size；
(2) each raw material is weighed according to parts by weight；
(3) soya bean is cleaned and removed the peel, be immersed in after peeling in nutrient solution, addition fermenting bacillus natto 27d, which is made, after boiling receives
Beans：
(4) obtained natto is positioned in -50 DEG C of environment and carries out vacuum refrigeration；
(5) it is made after the natto of vacuum refrigeration is dried after dry natto and carries out finished product packing.
Embodiment 4
A kind of natto particle with energy effect of weight reducing, includes according to the raw material of parts by weight：450 parts of natto particle, Bacillus natto
45 parts.
The preparation method of the natto particle with energy effect of weight reducing, is comprised the following steps that：
(1) standby, selected soya bean of getting all the raw material ready according to formula, screening and removing impurities are carried out by automatic impurity removing device systems,
The impurity of the rotten beans, splashings and influence product quality of influence product quality is removed, soya bean is uniform in size；
(2) each raw material is weighed according to parts by weight；
(3) soya bean is cleaned and removed the peel, be immersed in after peeling in nutrient solution, addition fermenting bacillus natto 28d, which is made, after boiling receives
Beans；
(4) obtained natto is positioned in -45 DEG C of environment and carries out vacuum refrigeration；
(5) it is made after the natto of vacuum refrigeration is dried after dry natto and carries out finished product packing.
Embodiment 5
A kind of natto particle with energy effect of weight reducing, includes according to the raw material of parts by weight：500 parts of natto particle, Bacillus natto
50 parts.
The preparation method of the natto particle with energy effect of weight reducing, is comprised the following steps that：
(1) standby, selected soya bean of getting all the raw material ready according to formula, screening and removing impurities are carried out by automatic impurity removing device systems,
The impurity of the rotten beans, splashings and influence product quality of influence product quality is removed, soya bean is uniform in size；
(2) each raw material is weighed according to parts by weight；
(3) soya bean is cleaned and removed the peel, be immersed in after peeling in nutrient solution, addition fermenting bacillus natto 30d, which is made, after boiling receives
Beans；
(4) obtained natto is positioned in -40 DEG C of environment and carries out vacuum refrigeration；
(5) it is made after the natto of vacuum refrigeration is dried after dry natto and carries out finished product packing.
Innovative Production technique of the present invention, improves production and processing link, using brand-new FD technologies, fresh soya bean is passed through
Selected, immersion, boiling, fermentation, vacuum refrigeration and drying, are fabricated to the dry natto being easily carried and kept, not only retain
Fresh natto is also up to more than 90% to beneficial Bacillus natto of losing weight, the survival rate of Bacillus natto, makes a variety of fat-reducing benefits in natto
Raw bacterium or element are retained, and solve the problem of wet natto carries and stores inconvenient.
The better embodiment to this patent is explained in detail above, but this patent is not limited to above-mentioned embodiment,
In the knowledge that one of ordinary skill in the art possesses, it can also be made on the premise of this patent objective is not departed from each
Plant change.
Claims (4)
1. a kind of natto particle with energy effect of weight reducing, it is characterised in that include according to the raw material of parts by weight：Natto particle
300~500 parts, 30~50 parts of Bacillus natto.
2. the natto particle according to claim 1 with energy effect of weight reducing, it is characterised in that according to the original of parts by weight
Material includes：350~450 parts of natto particle, 35~45 parts of Bacillus natto.
3. according to any described natto particles with energy effect of weight reducing of claim 1-2, it is characterised in that according to weight
The raw material of part includes：400 parts of natto particle, 40 parts of Bacillus natto.
4. a kind of preparation method of natto particle with energy effect of weight reducing as described in claim 1-2 is any, its feature exists
In comprising the following steps that：
(1) standby, selected soya bean of getting all the raw material ready according to formula, screening and removing impurities are carried out by automatic impurity removing device systems,
The impurity of the rotten beans, splashings and influence product quality of influence product quality is removed, soya bean is uniform in size；
(2) each raw material is weighed according to parts by weight；
(3) soya bean is cleaned and removed the peel, be immersed in after peeling in nutrient solution, fermenting bacillus natto 25~30d systems are added after boiling
Into natto；
(4) obtained natto is positioned in -60~-40 DEG C of environment and carries out vacuum refrigeration；
(5) it is made after the natto of vacuum refrigeration is dried after dry natto and carries out finished product packing.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610065404.8A CN106974190A (en) | 2016-01-16 | 2016-01-16 | It is a kind of that there is natto particle of energy effect of weight reducing and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610065404.8A CN106974190A (en) | 2016-01-16 | 2016-01-16 | It is a kind of that there is natto particle of energy effect of weight reducing and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106974190A true CN106974190A (en) | 2017-07-25 |
Family
ID=59340802
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610065404.8A Pending CN106974190A (en) | 2016-01-16 | 2016-01-16 | It is a kind of that there is natto particle of energy effect of weight reducing and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106974190A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110679949A (en) * | 2019-09-30 | 2020-01-14 | 山东晶辉生物技术有限公司 | Weight-losing composition and preparation method thereof |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101120762A (en) * | 2007-09-19 | 2008-02-13 | 上海师范大学 | Frozen dried natto producing method |
-
2016
- 2016-01-16 CN CN201610065404.8A patent/CN106974190A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101120762A (en) * | 2007-09-19 | 2008-02-13 | 上海师范大学 | Frozen dried natto producing method |
Non-Patent Citations (1)
| Title |
|---|
| 贾士儒: "《生物防腐剂》", 30 September 2009, 中国轻工业出版社 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110679949A (en) * | 2019-09-30 | 2020-01-14 | 山东晶辉生物技术有限公司 | Weight-losing composition and preparation method thereof |
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Application publication date: 20170725 |
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