CN107495079A - A kind of method for preparing selenium-rich natto - Google Patents
A kind of method for preparing selenium-rich natto Download PDFInfo
- Publication number
- CN107495079A CN107495079A CN201710810024.7A CN201710810024A CN107495079A CN 107495079 A CN107495079 A CN 107495079A CN 201710810024 A CN201710810024 A CN 201710810024A CN 107495079 A CN107495079 A CN 107495079A
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- Prior art keywords
- natto
- selenium
- rich
- semi
- fermentation tank
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- 235000013557 nattō Nutrition 0.000 title claims abstract description 83
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 title claims abstract description 42
- 229910052711 selenium Inorganic materials 0.000 title claims abstract description 42
- 239000011669 selenium Substances 0.000 title claims abstract description 42
- 238000000034 method Methods 0.000 title claims abstract description 22
- 238000000855 fermentation Methods 0.000 claims abstract description 53
- 230000004151 fermentation Effects 0.000 claims abstract description 53
- 239000011265 semifinished product Substances 0.000 claims abstract description 24
- 238000002156 mixing Methods 0.000 claims abstract description 21
- 244000068988 Glycine max Species 0.000 claims abstract description 18
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 18
- 244000063299 Bacillus subtilis Species 0.000 claims abstract description 16
- 235000014469 Bacillus subtilis Nutrition 0.000 claims abstract description 16
- 239000007788 liquid Substances 0.000 claims abstract description 16
- 238000009832 plasma treatment Methods 0.000 claims abstract description 16
- 235000013305 food Nutrition 0.000 claims abstract description 15
- 230000003197 catalytic effect Effects 0.000 claims abstract description 14
- 238000004140 cleaning Methods 0.000 claims abstract description 9
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 42
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 15
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 claims description 14
- 239000008367 deionised water Substances 0.000 claims description 14
- 229910021641 deionized water Inorganic materials 0.000 claims description 14
- 229910052760 oxygen Inorganic materials 0.000 claims description 14
- 239000001301 oxygen Substances 0.000 claims description 14
- 244000046052 Phaseolus vulgaris Species 0.000 claims description 9
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims description 9
- 239000002054 inoculum Substances 0.000 claims description 7
- 239000000203 mixture Substances 0.000 claims description 7
- 238000009423 ventilation Methods 0.000 claims description 7
- 244000025254 Cannabis sativa Species 0.000 claims description 2
- 241000894006 Bacteria Species 0.000 claims 1
- 239000007789 gas Substances 0.000 claims 1
- 238000003756 stirring Methods 0.000 claims 1
- 238000002360 preparation method Methods 0.000 abstract description 4
- 229940086319 nattokinase Drugs 0.000 description 5
- 108010073682 nattokinase Proteins 0.000 description 5
- 230000000052 comparative effect Effects 0.000 description 4
- 239000000463 material Substances 0.000 description 3
- 239000000843 powder Substances 0.000 description 3
- QGZKDVFQNNGYKY-UHFFFAOYSA-N Ammonia Chemical compound N QGZKDVFQNNGYKY-UHFFFAOYSA-N 0.000 description 2
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 2
- 208000007536 Thrombosis Diseases 0.000 description 2
- 239000002245 particle Substances 0.000 description 2
- 238000011084 recovery Methods 0.000 description 2
- 208000024891 symptom Diseases 0.000 description 2
- 241000193830 Bacillus <bacterium> Species 0.000 description 1
- 244000045195 Cicer arietinum Species 0.000 description 1
- 235000010523 Cicer arietinum Nutrition 0.000 description 1
- 241000726221 Gemma Species 0.000 description 1
- 229920000168 Microcrystalline cellulose Polymers 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 239000013543 active substance Substances 0.000 description 1
- 229910021529 ammonia Inorganic materials 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 235000013376 functional food Nutrition 0.000 description 1
- 238000005469 granulation Methods 0.000 description 1
- 230000003179 granulation Effects 0.000 description 1
- 125000002887 hydroxy group Chemical group [H]O* 0.000 description 1
- 229920000609 methyl cellulose Polymers 0.000 description 1
- 239000001923 methylcellulose Substances 0.000 description 1
- 235000019813 microcrystalline cellulose Nutrition 0.000 description 1
- 239000008108 microcrystalline cellulose Substances 0.000 description 1
- 229940016286 microcrystalline cellulose Drugs 0.000 description 1
- 229920001542 oligosaccharide Polymers 0.000 description 1
- 150000002482 oligosaccharides Chemical class 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 238000001694 spray drying Methods 0.000 description 1
- 230000002537 thrombolytic effect Effects 0.000 description 1
Classifications
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/16—Inorganic salts, minerals or trace elements
-
- 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
- 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
-
- 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 discloses a kind of method for preparing selenium-rich natto.This method comprises the following steps：Step 1, the soya bean being of moderate size is selected, is dried standby；Step 2, the soya bean after cleaning is put into fermentation tank, access Bacillus subtilis natto from Traditional Japanese Food ferments after 1 4h, takes out the natto semi-finished product with white silk；Step 3, natto semi-finished product are entered in catalytic mixing liquid after the 40h of deepfreeze 30, it is standby after the 3min of plasma treatment 1；Step 4, the natto semi-finished product of step 3 are put into new fermentation tank, continues 1 1.5h that ferments, produce selenium-rich natto.Compared with prior art, preparation method of the present invention is simple, using multistage fermentation and plasma treatment, improves the fermentation yield of natto, and the quality of natto.
Description
Technical field
The present invention relates to natto preparation field, and in particular to a kind of method for preparing selenium-rich natto.
Background technology
Natto be by fermenting bacillus natto soybean and made of functional food.Numerous studies show, are removed in natto and are rich in ammonia
Base acid, organic acid, outside oligosaccharides, in addition to several physiological active substances, as Nattokinase can dissolve thrombus, mainly effectively dissolving
It is insoluble.But Nattokinase is active relatively low in traditional natto product, and the duration is short, and thrombolytic effect is effective.
Application number 201611095448.1, a kind of entitled preparation method of natto grain, this method comprise the following steps：
（1）Selected chick-pea is crushed, crosses 60 mesh sieves, then plus water cooks；（2）Treat that boiling is cooled to 37 DEG C, be inoculated with withered grass gemma
Bacillus carries out heat-preservation fermentation；（3）After fermentation, by fermented liquid spray drying, 60 mesh sieves are then crossed, obtain natto powder；（4）It will receive
After bean powder mixes with auxiliary material, granulation, then it is dried, obtains dry particle；（5）Dried particle is subjected to tabletting,
Obtain natto grain；Step（4）The weight ratio of middle natto powder and auxiliary material is 50-55:45-50, the auxiliary material is by microcrystalline cellulose, hydroxyl
Third methylcellulose and ethanol composition.But the yield of the natto has much room for improvement.
The content of the invention
In view of the shortcomings of the prior art, it is an object of the invention to provide a kind of method for preparing selenium-rich natto, this method
Simple and easy, Nattokinase content is high in natto.
A kind of method for preparing selenium-rich natto, comprises the following steps：Step 1, the soya bean being of moderate size is selected, is dried standby
With；Step 2, the soya bean after cleaning is put into fermentation tank, after access Bacillus subtilis natto from Traditional Japanese Food fermentation 1-4h, taken out with white silk
Natto semi-finished product；Step 3, natto semi-finished product are entered in catalytic mixing liquid after deepfreeze 30-40h, plasma treatment 1-
It is standby after 3min；Step 4, the natto semi-finished product of step 3 are put into new fermentation tank, continues the 1-1.5h that ferments, produce selenium-rich
Natto.
It is that temperature is dried in step 1 for 30-45 DEG C as improved.
It is that the mixing speed of fermentation tank is 100-120rpm in step 2 as improved, oxygen ventilation amount is 0.03-
0.08L/（min·L）, fermentation temperature is 40-60 DEG C.
It is that the inoculum concentration of Bacillus subtilis natto from Traditional Japanese Food is 1 in step 2 as improved:500-700.
It is as improved, the mixing that catalytic mixing liquid described in step 3 is made up of Organic Selenium, citric acid and deionized water
The weight ratio of thing, wherein Organic Selenium, citric acid and deionized water is 1：2-3:1-4.
It is that the frequency of plasma treatment is 1200-1500HZ in step 3, and the temperature of deepfreeze is 10- as improved
15℃。
As it is improved when, oxygen content maintains 80-85% in fermentation tank in step 4.
Compared with prior art, preparation method of the present invention is simple, using multistage fermentation and plasma treatment, improves natto
Fermentation yield, and the content of Nattokinase is increased in the quality of natto, especially natto.
Embodiment
The present invention is further described in detail below by specific embodiment.
Embodiment 1
A kind of method for preparing selenium-rich natto, comprises the following steps：Step 1, the soya bean being of moderate size is selected, is dried at 30 DEG C standby
With；Step 2, the soya bean after cleaning is put into fermentation tank, after access Bacillus subtilis natto from Traditional Japanese Food fermentation 1h, takes out receiving with white silk
Beans semi-finished product；Step 3, natto semi-finished product are entered in catalytic mixing liquid after deepfreeze 30h, plasma treatment 1min standby
With；Step 4, the natto semi-finished product of step 3 are put into new fermentation tank, continues the 1h that ferments, produce selenium-rich natto.
Wherein, the mixing speed of fermentation tank is 100rpm in step 2, and oxygen ventilation amount is 0.03L/（min·L）, fermentation
Temperature is 40 DEG C.
The inoculum concentration of Bacillus subtilis natto from Traditional Japanese Food is 1 in step 2:500.
The mixture that catalytic mixing liquid described in step 3 is made up of Organic Selenium, citric acid and deionized water, wherein organic
The weight ratio of selenium, citric acid and deionized water is 1：2:1.
The frequency of plasma treatment is 1200HZ in step 3, and the temperature of deepfreeze is 10 DEG C.
Oxygen content maintains 80% in fermentation tank in step 4.
Embodiment 2
A kind of method for preparing selenium-rich natto, comprises the following steps：Step 1, the soya bean being of moderate size is selected, is dried at 40 DEG C standby
With；Step 2, the soya bean after cleaning is put into fermentation tank, after access Bacillus subtilis natto from Traditional Japanese Food fermentation 2h, takes out receiving with white silk
Beans semi-finished product；Step 3, natto semi-finished product are entered in catalytic mixing liquid after deepfreeze 35h, plasma treatment 2min standby
With；Step 4, the natto semi-finished product of step 3 are put into new fermentation tank, continues the 1.2h that ferments, produce selenium-rich natto.
Wherein, the mixing speed of fermentation tank is 110rpm in step 2, and oxygen ventilation amount is 0.05L/（min·L）, fermentation
Temperature is 42 DEG C.
The inoculum concentration of Bacillus subtilis natto from Traditional Japanese Food is 1 in step 2:600.
The mixture that catalytic mixing liquid described in step 3 is made up of Organic Selenium, citric acid and deionized water, wherein organic
The weight ratio of selenium, citric acid and deionized water is 1：2.4:3.
The frequency of plasma treatment is 1300HZ in step 3, and the temperature of deepfreeze is 12 DEG C.
Oxygen content maintains 82% in fermentation tank in step 4.
Embodiment 3
A kind of method for preparing selenium-rich natto, comprises the following steps：Step 1, the soya bean being of moderate size is selected, is dried at 45 DEG C standby
With；Step 2, the soya bean after cleaning is put into fermentation tank, after access Bacillus subtilis natto from Traditional Japanese Food fermentation 4h, takes out receiving with white silk
Beans semi-finished product；Step 3, natto semi-finished product are entered in catalytic mixing liquid after deepfreeze 40h, plasma treatment 3min standby
With；Step 4, the natto semi-finished product of step 3 are put into new fermentation tank, continues the 1.5h that ferments, produce selenium-rich natto.
Wherein, the mixing speed of fermentation tank is 120rpm in step 2, and oxygen ventilation amount is 0.08L/（min·L）, fermentation
Temperature is 60 DEG C.
The inoculum concentration of Bacillus subtilis natto from Traditional Japanese Food is 1 in step 2: 700.
The mixture that catalytic mixing liquid described in step 3 is made up of Organic Selenium, citric acid and deionized water, wherein organic
The weight ratio of selenium, citric acid and deionized water is 1：3: 4.
The frequency of plasma treatment is 1200-1500HZ in step 3, and deepfreeze temperature is 15 DEG C.
Oxygen content maintains 85% in fermentation tank in step 4.
Embodiment 4
A kind of method for preparing selenium-rich natto, comprises the following steps：Step 1, the soya bean being of moderate size is selected, is dried at 30 DEG C standby
With；Step 2, the soya bean after cleaning is put into fermentation tank, after access Bacillus subtilis natto from Traditional Japanese Food fermentation 1h, takes out receiving with white silk
Beans semi-finished product；Step 3, natto semi-finished product are entered in catalytic mixing liquid after deepfreeze 30h, plasma treatment 1min standby
With；Step 4, the natto semi-finished product of step 3 are put into new fermentation tank, continues the 1h that ferments, produce selenium-rich natto.
Wherein, the mixing speed of fermentation tank is 120rpm in step 2, and oxygen ventilation amount is 0.08L/（min·L）, fermentation
Temperature is 60 DEG C.
The inoculum concentration of Bacillus subtilis natto from Traditional Japanese Food is 1 in step 2: 700.
The mixture that catalytic mixing liquid described in step 3 is made up of Organic Selenium, citric acid and deionized water, wherein organic
The weight ratio of selenium, citric acid and deionized water is 1：3: 4.
The frequency of plasma treatment is 1200-1500HZ in step 3, and deepfreeze temperature is 15 DEG C.
Oxygen content maintains 85% in fermentation tank in step 4.
Embodiment 5
A kind of method for preparing selenium-rich natto, comprises the following steps：Step 1, the soya bean being of moderate size is selected, is dried at 45 DEG C standby
With；Step 2, the soya bean after cleaning is put into fermentation tank, after access Bacillus subtilis natto from Traditional Japanese Food fermentation 4h, takes out receiving with white silk
Beans semi-finished product；Step 3, natto semi-finished product are entered in catalytic mixing liquid after deepfreeze 40h, plasma treatment 3min standby
With；Step 4, the natto semi-finished product of step 3 are put into new fermentation tank, continues the 1.5h that ferments, produce selenium-rich natto.
Wherein, the mixing speed of fermentation tank is 100rpm in step 2, and oxygen ventilation amount is 0.03L/（min·L）, fermentation
Temperature is 40 DEG C.
The inoculum concentration of Bacillus subtilis natto from Traditional Japanese Food is 1 in step 2:500.
The mixture that catalytic mixing liquid described in step 3 is made up of Organic Selenium, citric acid and deionized water, wherein organic
The weight ratio of selenium, citric acid and deionized water is 1：2:1.
The frequency of plasma treatment is 1200HZ in step 3, and the temperature of deepfreeze is 10 DEG C.
Oxygen content maintains 80% in fermentation tank in step 4.
Comparative example 1
A kind of method for preparing selenium-rich natto, comprises the following steps：Step 1, the soya bean being of moderate size is selected, is dried at 40 DEG C standby
With；Step 2, the soya bean after cleaning is put into fermentation tank, after access Bacillus subtilis natto from Traditional Japanese Food fermentation 2h, takes out receiving with white silk
Beans.
Remaining is the same as embodiment 2.
The natto quality of embodiment 1-5 and comparative example 1 is detected, the data obtained is as shown in the table.
It is seen from the above data that the natto quality of the present invention is good, and fermentation operation is convenient.
Typical case：
100 nattos that embodiment 2 and comparative example 1 are taken with thrombosis patients of selection, adhere to after taking 30 days by daily two,
Taking in the natto of embodiment 2 50 has 48 patient symptoms to mitigate, and 38 patients' recoveries from illness, takes 50 in the natto of comparative example 1
There are 28 patient symptoms to mitigate in name, 15 patient's recoveries from illness.Therefore, selenium-rich Nattokinase is substantially increased and received in natto of the present invention
Beans cure ability.
In addition, the invention is not restricted to above-mentioned embodiment, as long as in without departing from the scope of the present invention, can take various
Mode implements the present invention.
Claims (7)
- A kind of 1. method for preparing selenium-rich natto, it is characterised in that comprise the following steps：Step 1, the Huang being of moderate size is selected Beans, dry standby；Step 2, the soya bean after cleaning is put into fermentation tank, after access Bacillus subtilis natto from Traditional Japanese Food fermentation 1-4h, taken out Natto semi-finished product with white silk；Step 3, natto semi-finished product are entered in catalytic mixing liquid after deepfreeze 30-40h, wait from It is standby after subprocessing 1-3min；Step 4, the natto semi-finished product of step 3 are put into new fermentation tank, continue the 1-1.5h that ferments, Produce selenium-rich natto.
- 2. a kind of method for preparing selenium-rich natto according to claim 1, it is characterised in that temperature is dried in step 1 is 30-45℃。
- 3. a kind of method for preparing selenium-rich natto according to claim 1, it is characterised in that fermentation tank stirs in step 2 It is 100-120rpm to mix speed, and oxygen ventilation amount is 0.03-0.08L/（min·L）, fermentation temperature is 40-60 DEG C.
- A kind of 4. method for preparing selenium-rich natto according to claim 1, it is characterised in that natto withered grass bar in step 2 The inoculum concentration of bacterium is 1:500-700.
- 5. a kind of method for preparing selenium-rich natto according to claim 1, it is characterised in that be catalyzed described in step 3 mixed Close the weight ratio of mixture, wherein Organic Selenium, citric acid and deionized water that liquid is made up of Organic Selenium, citric acid and deionized water For 1：2-3:1-4.
- A kind of 6. method for preparing selenium-rich natto according to claim 1, it is characterised in that plasma treatment in step 3 Frequency be 1200-1500HZ, the temperature of deepfreeze is 10-15 DEG C.
- A kind of 7. method for preparing selenium-rich natto according to claim 1, it is characterised in that oxygen in fermentation tank in step 4 Gas content maintains 80-85%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710810024.7A CN107495079A (en) | 2017-09-11 | 2017-09-11 | A kind of method for preparing selenium-rich natto |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710810024.7A CN107495079A (en) | 2017-09-11 | 2017-09-11 | A kind of method for preparing selenium-rich natto |
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| Publication Number | Publication Date |
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| CN107495079A true CN107495079A (en) | 2017-12-22 |
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| CN201710810024.7A Pending CN107495079A (en) | 2017-09-11 | 2017-09-11 | A kind of method for preparing selenium-rich natto |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109170813A (en) * | 2018-09-06 | 2019-01-11 | 南昌大学 | A kind of production method of high peppery property selenium-rich capsicum garlic paste |
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|---|---|---|---|---|
| CN101411437A (en) * | 2007-10-18 | 2009-04-22 | 北京小西保健食品有限公司 | Technique for preparing natto and health care food containing natto extract |
| CN106820127A (en) * | 2017-03-11 | 2017-06-13 | 北京中科卓尔生物科技有限公司 | Selenium-rich natto fine powder and preparation method thereof |
| CN106916810A (en) * | 2017-05-04 | 2017-07-04 | 南京工业大学 | One kind rapidly and efficiently screens farnoquinone（MK‑7）The method of Producing Strain |
| CN106942608A (en) * | 2017-03-11 | 2017-07-14 | 北京中科卓尔生物科技有限公司 | Natto fine powder and preparation method thereof |
| CN106954797A (en) * | 2017-03-11 | 2017-07-18 | 北京中科卓尔生物科技有限公司 | Polypeptide natto powder and preparation method thereof |
-
2017
- 2017-09-11 CN CN201710810024.7A patent/CN107495079A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101411437A (en) * | 2007-10-18 | 2009-04-22 | 北京小西保健食品有限公司 | Technique for preparing natto and health care food containing natto extract |
| CN106820127A (en) * | 2017-03-11 | 2017-06-13 | 北京中科卓尔生物科技有限公司 | Selenium-rich natto fine powder and preparation method thereof |
| CN106942608A (en) * | 2017-03-11 | 2017-07-14 | 北京中科卓尔生物科技有限公司 | Natto fine powder and preparation method thereof |
| CN106954797A (en) * | 2017-03-11 | 2017-07-18 | 北京中科卓尔生物科技有限公司 | Polypeptide natto powder and preparation method thereof |
| CN106916810A (en) * | 2017-05-04 | 2017-07-04 | 南京工业大学 | One kind rapidly and efficiently screens farnoquinone（MK‑7）The method of Producing Strain |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109170813A (en) * | 2018-09-06 | 2019-01-11 | 南昌大学 | A kind of production method of high peppery property selenium-rich capsicum garlic paste |
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Application publication date: 20171222 |