CN107259366A - A kind of soybean ferment and preparation method thereof, application - Google Patents

A kind of soybean ferment and preparation method thereof, application Download PDF

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Publication number
CN107259366A
CN107259366A CN201710590653.3A CN201710590653A CN107259366A CN 107259366 A CN107259366 A CN 107259366A CN 201710590653 A CN201710590653 A CN 201710590653A CN 107259366 A CN107259366 A CN 107259366A
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soybean
preparation
ferment
bacillus natto
ripe
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陈瑞添
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Fujian Deguang Chinese Herbal Medicine Co Ltd
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Fujian Deguang Chinese Herbal Medicine Co Ltd
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
    • A23L11/50—Fermented pulses or legumes; Fermentation of pulses or legumes based on the addition of microorganisms
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
    • A—HUMAN NECESSITIES
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    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
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    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
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    • A23L3/40—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by drying or kilning; Subsequent reconstitution
    • A23L3/44—Freeze-drying
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    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/10—General methods of cooking foods, e.g. by roasting or frying
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    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
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Abstract

The present invention provides a kind of soybean ferment and preparation method thereof, application, is related to food processing field.A kind of preparation method of soybean ferment：Ripe soybean and Bacillus natto are mixed into the 15~30h that fermented after 40~50 DEG C, the 7~10d that then fermented in 15~25 DEG C obtains tunning.This preparation method technique is simple, easy to operate, suitable industrial scale production.Containing trophic factors such as substantial amounts of high-quality Bacillus natto and biology enzymes in the soybean ferment prepared, nutritional health function is strong, has effects that adjustment enteron aisle, Elmination of toxicant and fat-lowering beauty treatment, can be applied to prepare medicine for enterogastritis.

Description

A kind of soybean ferment and preparation method thereof, application
Technical field
The present invention relates to food processing field, and more particularly to a kind of soybean ferment and preparation method thereof, application.
Background technology
Soybean ferment is to be formed by soybean through fermenting bacillus natto.Soybean can produce a variety of nutrition after fermenting bacillus natto The factor, many kinds of substance such as protease, multivitamin, gamma-glutamyl amine transpeptidase, γ-polyglutamic acid, while also containing There are higher active material, such as Nattokinase, isoflavones, superoxide dismutase, plain class of saponin, tocopherol, pyridinedicarboxylic acid. Soybean ferment is a kind of excellent health functional food, can prevention and cure of cardiovascular disease, apoplexy, cancer, osteoporosis, obesity with And disease of digestive tract caused by pathogen etc., and do not find that it has any toxic side effect to human body so far.
Inventor's research is found, when in the prior art using fermenting bacillus natto soybean, is typically fermented at 35 DEG C or so, After-ripening is carried out after the completion of fermentation at low temperature.The product trophic factors content that this method is obtained is relatively low, and in low temperature After-ripening The time longer activity reduction for easily causing Nattokinase.
The content of the invention
It is an object of the invention to provide a kind of preparation method of soybean ferment, this preparation method is simple to operate, operation side Just, production cost is low, it is adaptable to which industrial scale is produced.
Another object of the present invention is to provide a kind of soybean ferment, this soybean ferment is by soybean through fermenting bacillus natto Into the rich content rich in several physiological active substances, particularly thalline and biology enzyme, healthy nutritive value is high, with cleaning The effects such as stomach, Elmination of toxicant and fat-lowering beauty treatment.
Third object of the present invention is to provide application of the soybean ferment in medicine for enterogastritis is prepared.
The present invention is solved its technical problem and realized using following technical scheme.
The present invention proposes a kind of preparation method of soybean ferment, comprises the following steps：
Ripe soybean and Bacillus natto are mixed after first 15~30h of temperature fermentation, then in 7~10d of second temperature fermentation Tunning is obtained, wherein, the first temperature is 40~50 DEG C, and second temperature is 15~25 DEG C.
The present invention proposes a kind of soybean ferment, and it is prepared according to above-mentioned preparation method.
The present invention proposes application of the above-mentioned soybean ferment in medicine for enterogastritis is prepared.
Soybean ferment of the embodiment of the present invention and preparation method thereof, the beneficial effect of application are：
Using soybean as raw material, soybean ferment is made by fermenting bacillus natto, first soybean is fermented at 40~50 DEG C, received Beans bacterium increases breeding rapidly at a higher temperature.Then soybean is fermented at 15~25 DEG C, the growth for making Bacillus natto stable, So that being rich in high-quality Bacillus natto in product.Meanwhile, during this period, the metabolite of Bacillus natto is constantly accumulated, Nattokinase The content of isoreactivity material is high, and activity is strong.The obtained product that ferments has the health-care efficacies such as cleaning stomach, Elmination of toxicant and fat-lowering beauty treatment. In addition, the preparation method of soybean ferment is simple, easy to operate, production cost is low, it is adaptable to which industrial scale is produced, development and application Prospect is big.
Embodiment
, below will be in the embodiment of the present invention to make the purpose, technical scheme and advantage of the embodiment of the present invention clearer Technical scheme be clearly and completely described.Unreceipted actual conditions person, builds according to normal condition or manufacturer in embodiment The condition of view is carried out.Agents useful for same or the unreceipted production firm person of instrument, are the conventional production that can be obtained by commercially available purchase Product.
Below to soybean ferment of the embodiment of the present invention and preparation method thereof, using being specifically described.
A kind of preparation method of soybean ferment provided in an embodiment of the present invention, comprises the following steps：
First, soybean curing is obtained into ripe soybean.Preferably, ripe soybean soaks boiling 25 after 16~24h by soybean ~40min is obtained.
Further, in present pre-ferred embodiments, soybean presses solid-liquid ratio 1:5~7kg/L, which adds water, to be soaked.To big It is the eucaryotic cell structure for softening soybean that beans, which carry out immersion main purpose, improves the dispersiveness and suspended state of colloid.After appropriateness immersion Soybean protein body film be in crisp state, be conducive to the dissolution of nutriment, and contribute to later stage microorganism to better profit from greatly The nutritional ingredient of beans, improves fermentation efficiency, increases the yield of tunning.The gas porosity of how much influence soybean of immersion water, Suitable gas porosity is conducive to thalline to absorb nutriment from soybean, realizes growth and the Nattokinase isoreactivity thing of Bacillus natto The accumulation of matter.Soybean presses solid-liquid ratio 1:5~7kg/L, which adds water soak, ensure that the gas porosity of soybean reaches optimum value.Leaching The water temperature for steeping soybean is unsuitable too high, it is to avoid because the enhancing of soybean respiration, the material such as protein of consumption itself.Water temperature is excellent Elect 15~20 DEG C as, respiration of soybean is most weak at a temperature of this, and enzymatic activity is minimum.
The process that cooks of soybean can be atmospheric cooking or autoclaving.Soybean passes through boiling, soybean protein It is denatured, the structure of protein molecular becomes loose, and the stripping material in soybean increases, and Bacillus natto can more efficiently utilize Nutriment, it is ensured that the progress of later stage fermentation process.Meanwhile, the shortening process of soybean is also the disinfection process to soybean, Can be killed after boiling the microorganism in soybean to soybean and reduce the ANFs in soybean, be easy to the life of Bacillus natto Long breeding, it is to avoid living contaminants.Preferably, the digestion time of soybean is 25~40min, it is further preferable that from autoclaving Mode carries out boiling, and the ferment effect of autoclaving well can significantly extend the shelf-life of product simultaneously, and can be effective Prevent living contaminants.
Containing carbohydrate, protein, fat etc. in soybean, particularly rich in protein, containing more than 40%, It is of high nutritive value.The protein of soybean has an indissolubility, and by fermenting bacillus natto after, become solvable and produce amino acid, And non-existent various ferment can help gastrointestinal disturbances to absorb due to Bacillus natto and association bacterium generation in raw material, thus it is logical The soybean ferment of great health value can be obtained by crossing fermenting bacillus natto soybean.
Obtain after ripe soybean, it is preferable that the temperature for controlling ripe soybean is 35~38 DEG C, then mixes ripe soybean and Bacillus natto Close.Cooling processing is carried out to the ripe soybean after boiling, it is to avoid the too high kill Bacillus natto of temperature, influence the fermentation process in later stage.
Further, in present pre-ferred embodiments, the charged material weight ratio of soybean and Bacillus natto is 100:0.05~ 0.2.Bacillus natto, i.e. bafillus natto, are a kind of probiotic strains, belong to a subspecies for bacillus subtilis.Bacillus natto is Thermophilic oxygen bacterium, with acidproof, heat-resistant quality, the effect with powerful cleaning stomach, make gut flora reach one it is healthy Dynamic equilibrium, strengthen human consumption's function, solve constipation, enteritis, diarrhoea the problems such as.Modern study shows that Bacillus natto can also The activity of macrophage in body is improved, can not only strengthen immunity of organism activity, moreover it is possible to strengthen phagocytic activity of phagocyte etc..This Outside, various active material, such as high-quality active antibacterial material, including γ-many polyglutamics can be produced during Bacillus natto growth and breeding Acid, 2, dipicolimic acid 2, bacitracin, bacteriocin etc. can suppress a variety of causes such as salmonella, Escherichia coli and staphylococcus Germ.Bacillus natto can secrete a kind of alkaline serine protease of generation -- and Nattokinase, it has thrombus, prevention old The various health care functions such as dementia.Bacillus natto can also produce superoxide dismutase, isoflavones, vitamin K2, small-molecular peptides etc. A variety of materials with health-care efficacy, they are to removing internal carcinogen, improving memory, protect liver beauty, anti-aging etc. There is positive effect.
During the fermentation, appropriate Bacillus natto is added, adaptation of the Bacillus natto to new environment is not only can guarantee that, and can shorten The lag phase and fermentation time of natto bacteria growing, while living contaminants can also be avoided.Inoculum concentration is too small, can extend Bacillus natto The time shaked down, extend fermentation time；Inoculum concentration is excessive, can cause the too fast consumption of nutriment, is unfavorable for fermentation production The accumulation of thing.The charged material weight ratio of soybean and Bacillus natto is 100:When 0.05~0.2, ferment effect is optimal, Bacillus natto and fermentation Product accumulation is more.It is further preferred that Bacillus natto first is pressed into solid-liquid ratio 1:30~50g/mL is configured to bacterium solution, then by bacterium solution with it is ripe Soybean is mixed, it is ensured that Bacillus natto and ripe soybean can be sufficiently mixed uniformly, improve fermentation production rate and fermentation efficiency.
Then ripe soybean and Bacillus natto mixing obtains after first 15~30h of temperature fermentation in 7~10d of second temperature fermentation To tunning, wherein, the first temperature is 40~50 DEG C, and second temperature is 15~25 DEG C.
Further, in present pre-ferred embodiments, the first temperature is 45 DEG C.In the production process of natto, control Good appropriate fermentation temperature, it is ensured that the smooth synthesis of the product such as normal growth and Nattokinase of thalline.In above-mentioned hair At a temperature of ferment, the growth and breeding speed of Bacillus natto is fast, reaches that the time of producing enzyme peak value is short, and tunning accumulation is more and enzyme activity is high. It is further preferred that during production in summer, ambient temperature is high, and fermentation time is advisable with 15~20h, during winter, and ambient temperature is low, hair The ferment time is advisable with 20~30h.
Further, in present pre-ferred embodiments, second temperature is 20 DEG C.Ripe soybean passes through higher temperature fermentation Afterwards, 20 DEG C are transferred to be fermented.At this temperature, Bacillus natto is bred with more slow speed continued growth, while a large amount of tired Product metabolite such as Nattokinase etc..In addition, carrying out the natto strain that fermentation energy accesses healthy and strong high-quality at this temperature.The fermentation During, there is white hair in soybean surface, with the extension of time, yellow hair, fermentation ends occurs in soybean surface, fermentation time is about 7~10d.During above-mentioned fermentation, the fermentation situation of observation soybean, and being stirred daily, it is ensured that sufficient oxygen.
Meanwhile, in whole fermentation process, ripe soybean is fitted into disk, covering gas permeable material such as clean byssus or Fermented after ventilated membrane, it is to avoid the pollution of debris and miscellaneous bacteria.In addition, in the production process of tunning, it is used to hold Device and implements are all handled by sterilization in advance, to ensure not to be bacterial contamination in fermentation process.
Further, in present pre-ferred embodiments, obtain after tunning, tunning is dried, crushed, Granulation obtains granular product.The following process such as it is dried, crushes and granulates to tunning, it is possible to increase the preservation of product Phase, while the peculiar taste of tunning can be covered, make product palatability more preferably, eat it is more convenient, while be easy to storage, Transport etc..
The drying condition of tunning can be heated-air drying, cold air drying, freeze-drying etc., it is preferable that tunning Drying 10~14h is carried out under conditions of 40~50 DEG C.Under the drying condition, the loss of tunning is small, and enzyme activity is high, and sets Standby cost and maintenance cost are low, and production capacity is big, and energy consumption is small, simple to operate, can be applied to industrial scale production.
Further, in the other embodiment of invention, in order to ensure Bacillus natto to greatest extent in later stage storage With enzyme and the activity of several physiological active substances, further cladding processing is carried out to tunning.Specially：By 20~30 The beta-schardinger dextrin of the porous-starch of parts by weight, the milk powder of 5~15 parts by weight and 5~10 parts by weight, which is dissolved in water, is made packaging material.So The tunning of 100 parts by weight is added in packaging material afterwards, is freeze-dried after homogeneous.
Porous-starch is, in the hydrolysate obtained less than various starch of being degraded under starch gelatinization temperature, to have by hydrolase Similar to the hollow structure of hornet's nest, the substantial amounts of aperture of surface distributed, bulk density is low, high adsorption capacity, after absorption purpose thing There is good protective effect to it.Milk powder is added in packaging material can be to Bacillus natto isoreactivity material formation protective agent, extension production The storage period of product and the local flavor for improving product.Beta-schardinger dextrin is enzymatic converted starch, and its outer surface has hydrophily, and inner chamber is in thin It is aqueous, purpose thing can be embedded in the hydrophobic cavity of inner chamber and forms stable inclusion compound.Cladding processing, energy are carried out to tunning Enough avoid the physiological active functionses of the materials such as Bacillus natto and enzyme because the factors such as oxidation are destroyed, increase product is in storage Stability.
Embodiments of the invention also provide a kind of soybean ferment, and it is prepared according to above-mentioned preparation method.
The soybean ferment that the present invention is provided is prepared by fermenting bacillus natto soybean, prior to 40~50 DEG C fermentations during fermentation 15~30h, then ferment 7~10d in 15~25 DEG C, and obtained tunning is rich in the multiple efficacies factor, such as Bacillus natto, natto The effects such as blue or green element of kinases, isoflavones, soap etc., face U.S. with cleaning stomach, Elmination of toxicant and fat-lowering, it can be used for preparing medicine for enterogastritis.
The feature and performance to the present invention are described in further detail with reference to embodiments.
Embodiment 1
A kind of soybean ferment that the present embodiment is provided, it is prepared according to following preparation method.
First, the soybean of 100 parts by weight is pressed into solid-liquid ratio 1:6kg/L soaks 20h, is filtered to remove after moisture, will be big Beans boiling 30min obtains ripe soybean.
Secondly, ripe big bean temperature is reduced to 35~38 DEG C.The Bacillus natto of 0.1 parts by weight is pressed into solid-liquid ratio 1:40g/mL matches somebody with somebody Bacterium solution is set to, bacterium solution and ripe soybean are thoroughly mixed uniformly, are fitted into disk, clean byssus is covered.
Then, will ferment 20h with the mixed ripe soybean of bacterium solution in 45 DEG C.Then ripe soybean is obtained in 20 DEG C of fermentation 9d Tunning.Observe, stir once daily in fermentation process, with the extension of time, white hair occurs in soybean surface, until occurring Yellow hair, fermentation ends.
Finally, by tunning in being dried at 45 DEG C after 12h, powdery is ground to form, then soybean ferment is obtained by granulation.
Embodiment 2
A kind of soybean ferment that the present embodiment is provided, it is prepared according to following preparation method.
First, the soybean of 100 parts by weight is pressed into solid-liquid ratio 1:5kg/L soaks 24h, is filtered to remove after moisture, will be big Beans boiling 40min obtains ripe soybean.
Secondly, ripe big bean temperature is reduced to 35~38 DEG C.The Bacillus natto of 0.2 parts by weight is pressed into solid-liquid ratio 1:50g/mL matches somebody with somebody Bacterium solution is set to, bacterium solution and ripe soybean are thoroughly mixed uniformly, are fitted into disk, clean byssus is covered.
Then, will ferment 30h with the mixed ripe soybean of bacterium solution in 40 DEG C.Then ripe soybean is obtained in 15 DEG C of fermentation 10d To tunning.Observe, stir once daily in fermentation process, with the extension of time, white hair occurs in soybean surface, until going out Existing Huang hair, fermentation ends.
Finally, by tunning in being dried at 40 DEG C after 14h, powdery is ground to form, then soybean ferment is obtained by granulation.
Embodiment 3
A kind of soybean ferment that the present embodiment is provided, it is prepared according to following preparation method.
First, the soybean of 100 parts by weight is pressed into solid-liquid ratio 1:7kg/L soaks 16h, is filtered to remove after moisture, will be big Beans boiling 25min obtains ripe soybean.
Secondly, ripe big bean temperature is reduced to 35~38 DEG C.The Bacillus natto of 0.05 parts by weight is pressed into solid-liquid ratio 1:30g/mL Bacterium solution is configured to, bacterium solution and ripe soybean are thoroughly mixed uniformly, are fitted into disk, clean byssus is covered.
Then, will ferment 15h with the mixed ripe soybean of bacterium solution in 50 DEG C.Then ripe soybean is obtained in 25 DEG C of fermentation 7d Tunning.Observe, stir once daily in fermentation process, with the extension of time, white hair occurs in soybean surface, until occurring Yellow hair, fermentation ends.
Finally, by tunning in being dried at 50 DEG C after 10h, powdery is ground to form, then soybean ferment is obtained by granulation.
Embodiment 4
A kind of soybean ferment that the present embodiment is provided, it is prepared according to following preparation method.
First, the soybean of 100 parts by weight is pressed into solid-liquid ratio 1:6kg/L soaks 18h, is filtered to remove after moisture, will be big Beans boiling 35min obtains ripe soybean.
Secondly, ripe big bean temperature is reduced to 35~38 DEG C.The Bacillus natto of 0.15 parts by weight is pressed into solid-liquid ratio 1:45g/mL Bacterium solution is configured to, bacterium solution and ripe soybean are thoroughly mixed uniformly, are fitted into disk, clean byssus is covered.
Then, will ferment 18h with the mixed ripe soybean of bacterium solution in 43 DEG C.Then ripe soybean is obtained in 22 DEG C of fermentation 8d Tunning.Observe, stir once daily in fermentation process, with the extension of time, white hair occurs in soybean surface, until occurring Yellow hair, fermentation ends.
Finally, by tunning in being dried at 46 DEG C after 13h, powdery is ground to form, then soybean ferment is obtained by granulation.
Embodiment 5
A kind of soybean ferment that the present embodiment is provided, it is prepared according to following preparation method.
First, the soybean of 100 parts by weight is pressed into solid-liquid ratio 1:6kg/L soaks 19h, is filtered to remove after moisture, will be big Beans boiling 30min obtains ripe soybean.
Secondly, ripe big bean temperature is reduced to 35~38 DEG C.The Bacillus natto of 0.1 parts by weight is pressed into solid-liquid ratio 1:40g/mL matches somebody with somebody Bacterium solution is set to, bacterium solution and ripe soybean are thoroughly mixed uniformly, are fitted into disk, clean byssus is covered.
Then, will ferment 20h with the mixed ripe soybean of bacterium solution in 45 DEG C.Then ripe soybean is obtained in 20 DEG C of fermentation 8d Tunning, and observe, stirred once daily, there is white hair in ripe soybean surface in fermentation process, until there is yellow hair, fermentation knot Beam.
Finally, by the beta-schardinger dextrin of the porous-starch of 25 parts by weight, the milk powder of the 10 parts by weight and 8 parts by weight system of being dissolved in water Into packaging material.Then the tunning of 100 parts by weight is added in packaging material, after homogeneous be freeze-dried obtaining soybean ferment.
Embodiment 6
A kind of soybean ferment that the present embodiment is provided, it is prepared according to following preparation method.
First, the soybean of 100 parts by weight is pressed into solid-liquid ratio 1:6kg/L soaks 19h, is filtered to remove after moisture, will be big Beans boiling 30min obtains ripe soybean.
Secondly, ripe big bean temperature is reduced to 35~38 DEG C.The Bacillus natto of 0.1 parts by weight is pressed into solid-liquid ratio 1:40g/mL matches somebody with somebody Bacterium solution is set to, bacterium solution and ripe soybean are thoroughly mixed uniformly, are fitted into disk, clean byssus is covered.
Then, will ferment 20h with the mixed ripe soybean of bacterium solution in 45 DEG C.Then ripe soybean is obtained in 20 DEG C of fermentation 9d Tunning, and observe, stirred once daily, there is white hair in ripe soybean surface in fermentation process, until there is yellow hair, fermentation knot Beam.
Finally, by the beta-schardinger dextrin of the porous-starch of 30 parts by weight, the milk powder of the 5 parts by weight and 10 parts by weight system of being dissolved in water Into packaging material.Then the tunning of 100 parts by weight is added in packaging material, after homogeneous be freeze-dried obtaining soybean ferment.
Embodiment 7
A kind of soybean ferment that the present embodiment is provided, it is prepared according to following preparation method.
First, the soybean of 100 parts by weight is pressed into solid-liquid ratio 1:6kg/L soaks 19h, is filtered to remove after moisture, will be big Beans boiling 30min obtains ripe soybean.
Secondly, ripe big bean temperature is reduced to 35~38 DEG C.The Bacillus natto of 0.1 parts by weight is pressed into solid-liquid ratio 1:40g/mL matches somebody with somebody Bacterium solution is set to, bacterium solution and ripe soybean are thoroughly mixed uniformly, are fitted into disk, clean byssus is covered.
Then, will ferment 20h with the mixed ripe soybean of bacterium solution in 45 DEG C.Then ripe soybean is obtained in 20 DEG C of fermentation 9d Tunning, and observe, stirred once daily, there is white hair in ripe soybean surface in fermentation process, until there is yellow hair, fermentation knot Beam.
Finally, by the beta-schardinger dextrin of the porous-starch of 20 parts by weight, the milk powder of the 15 parts by weight and 5 parts by weight system of being dissolved in water Into packaging material.Then the tunning of 100 parts by weight is added in packaging material, after homogeneous be freeze-dried obtaining soybean ferment.
Comparative example 1
A kind of soybean ferment that this comparative example is provided, it is prepared according to following preparation method.
First, the soybean of 100 parts by weight is pressed into solid-liquid ratio 1:6kg/L soaks 19h, is filtered to remove after moisture, will be big Beans boiling 30min obtains ripe soybean.
Secondly, ripe big bean temperature is reduced to 35~38 DEG C.The Bacillus natto of 0.1 parts by weight is pressed into solid-liquid ratio 1:40g/mL matches somebody with somebody Bacterium solution is set to, bacterium solution and ripe soybean are thoroughly mixed uniformly, are fitted into disk, clean byssus is covered.
Then, will ferment 20h with the mixed ripe soybean of bacterium solution in 38 DEG C.Then ripe soybean is refrigerated into 3d in 4 DEG C to obtain Tunning.
Test example 1
Determine amino acid nitrogen content, the Nattokinase enzyme activity for the soybean ferment that embodiment 1~7 and comparative example 1 are provided Property and natto bacterial content, measurement result are shown in Table 1.
The composition detection table of table 1
Project Nattokinase lives (U/g) Amino nitrogen (wt%) Bacillus natto (cfu/g)
Embodiment 1 2673 1.9 ＞ 5 × 109
Embodiment 2 2421 1.6 ＞ 5 × 109
Embodiment 3 2387 1.7 ＞ 5 × 109
Embodiment 4 2544 1.6 ＞ 5 × 109
Embodiment 5 2469 1.8 ＞ 5 × 109
Embodiment 6 2337 1.7 ＞ 5 × 109
Embodiment 7 2598 1.8 ＞ 5 × 109
Comparative example 1 1329 0.6 ＜ 5 × 109
It can be obtained by table 1, natto kinase activity, amino-acid nitrogen content and the natto of the soybean ferment that embodiment 1~7 is provided The soybean ferment that bacterial content is provided far above comparative example 1.Comparative example 1 provide soybean ferment during the fermentation, in 4 DEG C of bars After-ripening is carried out under part, Bacillus natto no longer breeds during this period, the tunning such as Nattokinase has been accumulated.The present embodiment 1~7 is carried The soybean ferment of confession, continues the 7~10d that ferments in 20 DEG C or so, and the fermentation process causes Bacillus natto continued growth to be bred, and obtains big The Bacillus natto of high-quality is measured, Sync enrichment metabolite, natto kinase activity is high, and amino-acid nitrogen content is high so that the nutrition of product More horn of plenty, health-care efficacy is stronger.
Test example 2
Subjects：Hyperlipemic patients 120 are chosen, is the high patient of both cholesterol and triglycerides, meets height The diagnostic criteria of blood fat：Diagnostic Value of Fasting Serum T-CHOL (TC) ＞ 6.5mmol/L, triglycerides (TG) ＞ 1.24mmol/L.Simultaneously With shortness of breath, shortness of breath, sallow complexion, there are the symptoms such as acne or chloasma on the face.Subject age 20-50 Sui, average age 32.71 years old, patient was divided into 4 groups by wherein male 60, women 60, wherein three groups are test group, one group is control group, often Each 30 of group, every group is men and women patient half and half, and the average age of each group is suitable.The one that subjects have following situations is arranged Remove：Gestation or women breast-feeding their children, to health food allergy sufferers；Intentionally, the serious disease patient such as liver, kidney and hemopoietic system；In short term The article relevant with tested function is inside taken, the judgement person to result is influenceed；Inclusive criteria is not met, not by the edible experiment of regulation Product, it is impossible to which judging effect or data, umbra does not ring effect or security judgement person.
Test method：The subject of three groups of test groups takes the soybean that embodiment 1, embodiment 5 and comparative example 1 are provided respectively Ferment, 2 times a day, each taking 30g.Control group takes the similar placebo of profile, 2 times a day, each taking 30g.Experiment Cycle 60d.
Observation index：It is effective：Symptom disappears, and TC declines ＞ 20%, and TG declines ＞ 40%；Effectively：Symptom is obviously improved, TC Decline ＞ 10~20%, TG declines ＞ 20~40%；It is invalid：Clinical symptoms are not improved, and TC declines ＜ 10%, and TG declines small In 20%.
Result of the test is as shown in table 2.
The result of the test statistical form of table 2
Group Number of cases It is effective Effectively It is invalid Obvious effective rate Total effective rate
Control group 40 0 2 38 0 5%
Embodiment 1 40 27 12 1 67.5% 97.5%
Embodiment 5 40 32 6 2 80% 95%
Comparative example 1 40 3 21 16 7.5% 60%
From table 2, soybean ferment provided in an embodiment of the present invention can effectively reduce the blood lipid level of subject, and Help to improve the skin of face situation of subject.Meanwhile, its lipid-loweringing cosmetic result is significantly better than the soybean ferment of comparative example offer Element.The soybean ferment of the embodiment of the present invention contains more physiological activators, such as Bacillus natto, Nattokinase, isoflavones, super oxygen The compositions such as compound mutase, can reduce the pigment in blood fat and cholesterol, effective scavenger-cell, regulation Skin Cell water and fat Fat is balanced, and is stimulated circulation.
In summary, the soybean ferment of the embodiment of the present invention is nutritious, containing the multiple efficacies factor, such as Bacillus natto, receives Beans kinases, isoflavones, superoxide dismutase etc., with adjustment function of intestinal canal, and with Elmination of toxicant and fat-lowering moistening face.This Outside, the preparation method of the soybean ferment is simple, and easy to operate, production cost is low, can be applied to industrial scale production, have Great development prospect.
Embodiments described above is a part of embodiment of the invention, rather than whole embodiments.The reality of the present invention The detailed description for applying example is not intended to limit the scope of claimed invention, but is merely representative of the selected implementation of the present invention Example.Based on the embodiment in the present invention, what those of ordinary skill in the art were obtained under the premise of creative work is not made Every other embodiment, belongs to the scope of protection of the invention.

Claims (10)

1. a kind of preparation method of soybean ferment, it is characterised in that comprise the following steps：
Ripe soybean and Bacillus natto are mixed after first 15~30h of temperature fermentation, then obtained in 7~10d of second temperature fermentation Tunning, wherein, first temperature is 40~50 DEG C, and the second temperature is 15~25 DEG C.
2. preparation method according to claim 1, it is characterised in that the ripe soybean by soybean cure after be made, it is described The charged material weight ratio of soybean and the Bacillus natto is 100:0.05~0.2.
3. preparation method according to claim 2, it is characterised in that the ripe soybean presses solid-liquid ratio 1 by the soybean:5 ~7kg/L soaks 25~40min of boiling after 16~24h and obtained.
4. preparation method according to claim 1, it is characterised in that, will before the Bacillus natto and the ripe soybean mixing The Bacillus natto presses solid-liquid ratio 1:30~50g/mL is configured to bacterium solution.
5. preparation method according to claim 1, it is characterised in that before ripe soybean and the Bacillus natto mixing, control The temperature for making the ripe soybean is 35~38 DEG C.
6. preparation method according to claim 1, it is characterised in that the preparation method also includes：The fermentation is produced Thing is dried, crushed, granulation.
7. preparation method according to claim 6, it is characterised in that dry and 10~14h is carried out under the conditions of 40~50 DEG C.
8. preparation method according to claim 1, it is characterised in that the preparation method also includes to the tunning Carry out cladding processing：The porous-starch of 20~30 parts by weight, 5~15 parts of milk powder and 5~10 parts of beta-schardinger dextrin are added water molten Packaging material is made in solution, is freeze-dried after the tunning of 100 parts by weight is added into the packaging material, homogeneous.
9. a kind of soybean ferment, it is characterised in that the preparation method according to claim 1~8 any one is prepared.
10. application of the soybean ferment in medicine for enterogastritis is prepared described in claim 9.
CN201710590653.3A 2017-07-19 2017-07-19 A kind of soybean ferment and preparation method thereof, application Pending CN107259366A (en)

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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
CN109247094A (en) * 2018-08-31 2019-01-22 山东育利化肥有限公司 A kind of soybean ferment and its preparation method and application

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CN102406942A (en) * 2010-09-21 2012-04-11 湖北国力生物技术开发有限公司 Preparation method of Natta kinase cyclodextrin inclusion compound
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Application publication date: 20171020