CN107751801A - The natto product of prevention of cardiovascular disease - Google Patents
The natto product of prevention of cardiovascular disease Download PDFInfo
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- CN107751801A CN107751801A CN201710975816.XA CN201710975816A CN107751801A CN 107751801 A CN107751801 A CN 107751801A CN 201710975816 A CN201710975816 A CN 201710975816A CN 107751801 A CN107751801 A CN 107751801A
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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
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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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/60—Salad dressings; Mayonnaise; Ketchup
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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
- 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
Abstract
The present invention provides the natto product of prophylactic treatment angiocardiopathy, the raw material of following weight parts：30~90 parts of soya bean, 10~30 parts of the fruit-rind of Chinese trichosanthes, soya bean is cooked to be packaged into granular product with snakegourd leaf again through fermenting bacillus natto, with vacuum outgas after fruit-rind of Chinese trichosanthes mixing secondary fermentation.The activity of Nattokinase in fermentate is improved through secondary fermentation mode using soya bean and the fruit-rind of Chinese trichosanthes, a large amount of network structures in the fruit-rind of Chinese trichosanthes is taken full advantage of again and ensure that Nattokinase stability.Mixed using fruit-rind of Chinese trichosanthes Chinese medicine odor with ammonia taste caused by fermenting bacillus natto, there is special fragrance using this product, and can strengthens the function affect of this product.
Description
Technical field
The present invention relates to a kind of natto product of prophylactic treatment angiocardiopathy, belong to food processing technology field.
Background technology
Snakegourd (Trichosanthes kirilowii Maxim.), alias potyvirus, crow melon.Root (Chinese medicine name smallpox
Powder), fruit (Chinese medicine name snakegourd is real), pericarp (the Chinese medicine name fruit-rind of Chinese trichosanthes), seed (Chinese medicine name semen trichosanthis), Curcurbitaceae snake gourd is for many years
Raw climbing herb, it is long up to 10 meters.Root-like stock is plump, cylindric, crust yellow.Stem multi-branched, it is hairless；Leaf alternate, subcircular
Or heart-shaped, dioecism；Male flower number piece raceme, rare Dan Sheng, corolla lobe obovate, female flower Dan Sheng, ovary is avette, fruit
It is real subsphaeroidal, orange red when ripe, 7~November of flowering fruit bearing stage.
Semen trichosanthis is containing saponin, organic acid and its salt, resin, fat oil and pigment.Fatty oil content is 26% or so, wherein
Saturated fatty acid accounts for 30%, and unrighted acid accounts for 66.5%, based on trichosanic acid.In addition, still contain pomegranate in seed oil
Acid, may be the special piece composition in snake gourd seed oil.Isolated 2 kinds of glycerine for having anti-thrombosis function from seed
Ester：1- trichosanic acid linoleic acid tripalmitins and the trichosanic acid glyceryl linoleates of 1,3- bis- etc..Containing a variety of in seed oil
Sterols：Campesterol, stigmasterol, 7- rape oil steroid enols, sitosterol, 7,22- beans steroid dien-3-ols, 7,25- beans steroids two
Alkene -3- alcohol, 7,24- beans steroid dien-3-ols, 7,22,25- beans steroid triolefin -3- alcohol, 7,25- beans steroid dienols etc..Seed also contains
Triterpenes components：Snakegourd terpinum, snakegourd terpinum -3- benzoic ethers, 7 oxo-dihydro snakegourd terpinums, 5- dehydrogenation snakegourd terpenes
Glycol.Contain several amino acids again, it is higher with glutamic acid, arginine, aspartic acid and leucine content.Also ribose can be made containing one kind
The deactivated trichosanthes seed glycoprotein of body.
Snakegourd fruit contains triterpenoid saponin, organic acid, resin, carbohydrate and pigment.The fatty oil of seed.Albumen contained by fruit
Matter is different from the protein contained by its root tuber root of Chinese trichosanthes, referring to smallpox vermicelli.Snakegourd fruit containing saponin, organic acid and its esters,
Resin, fat oil, pigment, carbohydrate, also containing arginine, lysine, the third ammonia salt, valine, isoleucine, leucine, sweet ammonia
Acid and Alkaloid material, the latter contain multiple monomers.Pericarp is containing palmitic acid, lignoceric acid, cerinic acid, illiteracy Brittany acid, Melissic Acid, L-
(-)-α-tripalmitin, △ 7- stigmastenol, △ 7- stigmastene ketone -3 and △ 7- stigmastenol -3- β-D- glucopyras
Sugar.And containing metallic elements such as potassium, sodium, calcium, magnesium, copper, zinc, iron, molybdenum, chromium.
The content of laurate and myristic acid in the fruit-rind of Chinese trichosanthes is much higher than the content in the Chinese fruit-rind of Chinese trichosanthes, and in the fruit-rind of Chinese trichosanthes
Stearic content be significantly less than content in the Chinese fruit-rind of Chinese trichosanthes again.The snakegourd pericarp also also stigmastenol containing 7- containing skin, 7- beans
Steroid enol-β-D-Glucose glucoside, β-spinasterol and one group of saturated fat based on tadenan and tetracosanol
Alcohol mixture and one group of, saturated fat acid blend stearic acid and behenic acid based on sour with laurel palmitic acid.The hydracid containing Soviet Union again,
Serine, glycine, alanine, cysteine, valine, methionine, isoleucine, leucine, tyrosine, phenylalanine,
Lysine, histidine, 11 kinds of nothings such as arginine (waiting 17 kinds of amino acid) and potassium, sodium, calcium, magnesium, copper, zinc, iron, manganese, cobalt, nickel, strontium
Machine element.
Publication No. CN106333008A Chinese patent discloses a kind of snakegourd health protection tea and preparation method thereof, belongs to guarantor
Strong beverage technology field.A kind of snakegourd health protection tea, is made up of following raw materials：30~60 parts of the fruit-rind of Chinese trichosanthes, Chinese juniper
10~20 parts of building, 20~35 parts of, Bai le, 10~15 parts of Fallopia nervosa, nine 12~20 parts of sections, 8~15 parts of Asiatic plantain, Lagotis glauca 5
~12 parts, 4~10 parts of gold thread grass, 3~10 parts of Gentianopsis barbata, 60~120 parts of yellow tea, 4~8 parts of dandelion, 3~8 parts of honeysuckle.This
A kind of snakegourd health protection tea of invention, not only with traditional snakegourd possessed is clearing heat and detoxicating, diuresis of quenching the thirst, kobadrin etc. are made
With by other raw materials of addition, further having played the health-care efficacy of snakegourd, antibacterial anticancer can be further functioned as, anti-burst
Ulcer, anti-aging etc. act on, and often drink and also help angiocarpy.
Publication No. CN105685256A Chinese patent discloses a kind of preparation method of snakegourd tea plum fermented bean curd, its feature
It is, using following steps：1. pretreatment of raw material：Choose fresh, complete snakegourd leaf, tea plum blossom, wintersweet leaf, small glossy privet
Leaf, mixed material is made after taking 10kg snakegourd leaf, 6kg tea plum blossom, 3kg wintersweet leafs, the small glossy privet leafs of 1kg well mixed, will
Mixed material carries out steam beating after being cleaned with clear water, fixing temperature is 136 DEG C, fixation time 10s, spreading for cooling immediately after fixing
Radiating, 0.4kg salt is added into mixed material, stir and stand 3h, finished again after being cleaned after standing, fixing temperature
For 120 DEG C, fixation time 40s, the concentration that 8kg is added in the secondary backward mixed material of fixing is the progress of 13% citric acid solution
Mashing, raw slurry is made；2. ferment treatment：0.07kg pectase, 0.04kg cellulose is added into 10kg raw slurries
Enzyme, 0.02kg flavor proteases, 60min are digested under the conditions of 52 DEG C, by the enzyme deactivation under 127 DEG C of environment of the raw slurry after enzymolysis
15s, progress juice slag separation in centrifugal pump is placed into after enzyme deactivation by raw slurry, and centrifugation pump screen is arranged to 210 mesh, obtains raw material
Juice and raw material slag；3. size mixing：The soya bean of bright in color, full grains is gone into the removal of impurity, soaks 14h with 27 DEG C of drinking water water,
After peeling cleans up, the raw material juice that 7kg is added into the 10kg soya beans after immersion carries out defibrination, and soya-bean milk is made；4. make beans
Rotten base：Soya-bean milk is poured into cooker, after boiling 7min, is cooled to 43 DEG C, into 10kg soya-bean milk add 2kg raw material slag,
2kg lily juice, 2kg burdock juice, 1kg Chinese herbaceous peony juice, stir, boil 10min again, after be cooled to 50 DEG C, add
0.48kg glucono-δ-lactone carries out slurry, after the completion of stand 30min, beans brain is made, beans brain is put into cubic cloth
Squeeze in die cavity, squeezed, bean curd is made；5. it is inoculated with：When bean curd is naturally cooling into 28 DEG C, bean curd is sent into and trained
Bacterium room, to bean curd surface on spray mucor strain liquid；6. cultivation：The bean curd of mucor strain liquid will be sprayed, in 28 DEG C of environment
Middle standing cultivation 25h, carries out turning over lattice for the first time, then stands cultivation 10h, secondary to carry out turning over lattice, then stands cultivation 15h, carries out three times
Lattice are turned over, it is rear to stand cultivation 12h, stranding hair is carried out to bean curd, the mycelia of mutual adhesion is separated, bacterium base is made；7. pickle：Will
10kg bacterium base is fitted into fermentation tank after carrying out stranding hair, takes 1kg salt, 0.8kg lotus-seed-heart powder, 0.8kg lotus leaf powder, 0.5kg
White mushroom powder, 2kg purslane powder, 1kg herba houttuyniae powder, 0.06kg Ground Cloves, 0.05kg fennel powder, 0.04kg
Root bark of tree peony powder, 0.03kg star aniseed powder, 0.04kg pepper powder, 0.07kg Paprika, 0.5kg lily root flour, 0.5kg it is red
Bent, 1.6kg yellow rice wine, after being sufficiently mixed uniformly, pour into fermentation tank, add appropriate water, water is advisable with flooding bacterium base, sealing
Pickle 45 days, finished product snakegourd tea plum fermented bean curd is made；8. filling, inspection storage：By finished product snakegourd tea plum fermented bean curd food grade sterility
Glass jar is packed in an aseptic environment, is stored through after the assay was approved, putting in ventilation, the storehouse dried.
Publication No. CN105341248A Chinese patent discloses a kind of fruit-rind of Chinese trichosanthes tea preparation method, including following step
Suddenly；(1) fresh snakegourd is selected, snakegourd is pruned into skin and collected；(2) removal of impurities is cleaned, the fruit-rind of Chinese trichosanthes is uniformly scattered, keeps temperature
Degree is aerated drying under conditions of 20~25 DEG C, the water content of the fruit-rind of Chinese trichosanthes is down to 40~50%；(3) will dry
The fruit-rind of Chinese trichosanthes spreads wet sand with bottom, and the top of wet sand is covered with warp layer cloth, the fruit-rind of Chinese trichosanthes is uniformly dispersed on gauze, fruit-rind of Chinese trichosanthes top
Cover then vexed system with fresh grass, the time of vexed system is 3~5 days；(4) fruit-rind of Chinese trichosanthes after vexed system is subjected to fermentation process, hair
The temperature of ferment is 24~30 DEG C, and humidification relative air humidity is 85%；(5) dry, the natural air drying in the case of ventilative.This
Invention taste is good, can with it is daily it is brewed take, it is with health role.
Publication No. CN101653469 Chinese patent discloses a kind of Mongolian snakegourd tea bag, and it is by the fruit-rind of Chinese trichosanthes.
Preparation method of the present invention is to crush fruit-rind of Chinese trichosanthes medicine materical crude slice with Special grinder, crosses 30 mesh sieves；Appropriate sweetener is added, is mixed
It is even, pack with bubble tea bag packing machine, product as of the present invention, the of the invention tea bag that steeps is to abscess of throat, cardiovascular and cerebrovascular disease
There is preferable therapeutic effect.
Publication No. CN106376679A Chinese patent discloses a kind of preparation method of snakegourd leaf Japanese Premna Herb health protection tea, category
In food processing field.Characterized in that, described snakegourd leaf Japanese Premna Herb health protection tea, using the snakegourd leaf of green health, Japanese Premna Herb leaf
For raw material, prepare through raw material, extract, tea liquid, charging, degassing, concentration, the production process such as drying, be sufficiently reserved snakegourd leaf, Japanese Premna Herb
Nutriment, improve the mouthfeel of health protection tea, also improve the quality of health protection tea, make obtained health protection tea that there is heat-clearing solution
The health-care effects such as poison, moistening lung for removing phlegm.
Publication No. CN105360472A Chinese patent discloses a kind of snakegourd antipyretic quench the thirst tea and its production method, its
It is characterised by：The technical process of its production method is：A, stocked up according to formula, by snakegourd, Chinese mahonia leaf, Mesocarpium citrulli
The raw materials such as the Lao Shu le of clothing, Japanese raisintree fruit, Shui, frankincense, stauntonvine, mistletoe, potentilla chinensis, cowpea, radix tetrastigme respectively with flowing water repeatedly
Rinse well；B, clean raw material is placed in dryer, for temperature control at 85~95 DEG C, the time is 30~45 minutes, is passed through
The method of high temperature and ultraviolet irradiation carries out drying and sterilizing to raw material；C, for the various raw materials after drying, according to snakegourd 20~35
Part, 5~15 parts of Chinese mahonia leaf, 5~15 parts of EXOCARPIUM CITRULLI, 5~15 parts of Japanese raisintree fruit, 5~15 parts of the Lao Shu le of Shui, frankincense 5~15
Part, 5~15 parts of stauntonvine, 5~15 parts of mistletoe, 5~15 parts of potentilla chinensis, 5~15 parts of cowpea, the proportioning of 5~15 parts of radix tetrastigme,
Various raw materials after being dried needed for choosing；Raw material grind after the drying of selection crossed to 30 mesh are standby, the various originals after grinding d,
Material, which mixes, to be put into frying pan, is mixed and is fried 5~15 minutes at 60~85 DEG C；E, by after mixed stir-fry starting material with water immersion 90~
120 minutes, add water, medicine pot is placed on fire and boiled rapidly with high heat, change slow fire and maintain 35~55 minutes, extract first time mistake
Filtrate, two decoct plus water with slow fire again decoct 30 minutes, extract second of filtered fluid, three decoct plus water first with slow fire maintain 20 minutes, change
Decocted 10 minutes with moderate heat, extract third time filtered fluid；F, first time filtered fluid, second of filtered fluid, third time filtered fluid are mixed
It is combined, then mixed filtered fluid is put into vacuum concentration pot and concentrated, it is 1.20~1.35 or so to be concentrated into density,
Concentrate is dried using the method for spray drying, obtains mixed-powder；G, mixed-powder is packed, every bag of 15g, then
Using radiosterilization, finished product.
At present, Chinese natto product is in the simple just stage processed, and the shared market share is smaller, although market development space
It is very big, but the poor quality of existing natto product, product healthcare function is not strong, and its mouthfeel and fragrance are complied with one's wishes not to the utmost.
The content of the invention
For ammonia taste overrich in natto product, more single to the composition of angiocardiopathy effect and product fragrance is not dense etc.
Problem, the present invention are combined using natto effective ingredient with snakegourd diuresis functional components, solve traditional natto product fragrance not
The puzzlement of the problems such as dense, there is provided a kind of to improve the new natto that ammonia taste is light, functional components hair conditioning is strong, with health role
Product.
First purpose of the invention is to provide the natto product of prophylactic treatment angiocardiopathy, the raw material of following weight parts：
30~90 parts of soya bean, 10~30 parts of the fruit-rind of Chinese trichosanthes, granular product is packaged into after fermenting bacillus natto with snakegourd leaf again.
In one embodiment, the natto product is made up of each raw material composition with following parts by weight：Soya bean 50~
60 parts, 20~25 parts of the fruit-rind of Chinese trichosanthes, granular product is packaged into after fermenting bacillus natto with snakegourd leaf again.
Second purpose of the invention is to provide the manufacture craft of above-mentioned natto product, in turn includes the following steps：
(1) after dry soya bean being carried out into cleaning impurity elimination, soaked, winter-spring season 8~15h of soak time, summer and autumn immersion 4~
8h, ensure that soya bean water suction is full；
(2) by fresh wet soya bean with steam at ambient pressure in 90~100 DEG C of 1~3h of cooking and heat-preservation, obtain full fat soybean；
(3) full fat soybean is cooled to room temperature, is inoculated with 3~15% natto bacterium powders, is sufficiently mixed, and is tiled by 2~3cm thickness, and 35
After~40 DEG C of 15~20h of heat-preservation fermentation, primary fermentation thing is obtained；
(4) fruit-rind of Chinese trichosanthes dries pulverizing is then added in primary fermentation thing to 3~10 mesh, smashs mixing to pieces, continue 35~38 DEG C of hairs
20~40h of ferment, relative humidity are turned white untill agitation has obvious filiform until surface more than 90%, obtain after fermentation thing；
(5) after fermentation thing is subjected to 25~50min of Fruit storage, it is straight at 0~4 DEG C after being wrapped up with fresh snakegourd leaf
Connect refrigeration.
The after fermentation thing can also add sauce, spices, freshener, capsicum mixing, homogeneous, and the tune of unique flavor is made
Taste sauce.
The natto bacterium powder can directly from market, purchase obtains, wherein 3% natto bacterium powder refers to that 3kg nattos bacterium powder adds
In 100kg full fat soybeans.
Technique effect
1st, the activity of Nattokinase in fermentate, and fully profit are improved through secondary fermentation mode using soya bean and the fruit-rind of Chinese trichosanthes
Nattokinase stability is ensure that with a large amount of network structures in the fruit-rind of Chinese trichosanthes.
2nd, mixed using fruit-rind of Chinese trichosanthes Chinese medicine odor with ammonia taste caused by fermenting bacillus natto, there is special perfume (or spice) using this product
Gas, and can strengthen the function affect of this product.
3rd, present invention process is reasonable, simple to operate, process cycle is short, the raciness of natto, meets the consumption of Chinese
Taste and flavor, industrialized production can be achieved, process control, steady quality, can both improve the benefit of bean product processing enterprise.
Embodiment
The essentiality content of the present invention is further illustrated with the embodiment of the present invention below, but this is not limited with this
Invention.
Embodiment 1
After the dry soya beans of 50kg are carried out into cleaning impurity elimination, soaked, summer and autumn immersion 8h, ensure that soya bean water suction is full；Will be new
Fresh wet soya bean, at ambient pressure in 90~100 DEG C of cooking and heat-preservation 2h, obtains full fat soybean with steam.Full fat soybean is cooled to room temperature, inoculation
10% natto bacterium powder, is sufficiently mixed, and is tiled by 2.5cm thickness, after 37 DEG C of heat-preservation fermentation 18h, obtains primary fermentation thing；The fruit-rind of Chinese trichosanthes is dried
5 mesh or so are crushed to, take 20kg to be added in primary fermentation thing, smash mixing to pieces, continue 35 DEG C of fermentation 30h, relative humidity is 90%
More than, turn white until surface untill agitation has obvious filiform, obtain after fermentation thing；After fermentation thing is subjected to Fruit storage
40min, directly refrigerated at 0~4 DEG C after being wrapped up with fresh snakegourd leaf.After measured, Nattokinase is in after fermentation thing
1350U/g, natto kinase activity is 1240U/g in product after directly refrigerating 2 weeks at 4 DEG C, no ammonia taste, with obvious fragrant.
Comparative examples 1
After the dry soya beans of 50kg are carried out into cleaning impurity elimination, soaked, summer and autumn immersion 8h, ensure that soya bean water suction is full；Will be new
Fresh wet soya bean, at ambient pressure in 90~100 DEG C of cooking and heat-preservation 2h, obtains full fat soybean with steam.Full fat soybean is cooled to room temperature, inoculation
10% natto bacterium powder, is sufficiently mixed, and is tiled by 2.5cm thickness, after 37 DEG C of heat-preservation fermentation 18h, obtains primary fermentation thing；The fruit-rind of Chinese trichosanthes is dried
5 mesh or so are crushed to, take 20kg to be added in primary fermentation thing, smash mixing to pieces, continue 35 DEG C of fermentation 30h, relative humidity is 90%
More than, turn white until surface untill agitation has obvious filiform, obtain after fermentation thing, directly refrigerated at 0~4 DEG C.Through surveying
Fixed, Nattokinase is 1314U/g in after fermentation thing, and natto kinase activity is 928U/g in product after directly being refrigerated 2 weeks at 4 DEG C,
There is a small amount of ammonia taste to escape.
Comparative examples 1
After the dry soya beans of 50kg are carried out into cleaning impurity elimination, soaked, summer and autumn immersion 8h, ensure that soya bean water suction is full；Will be new
Fresh wet soya bean, at ambient pressure in 90~100 DEG C of cooking and heat-preservation 2h, obtains full fat soybean with steam.Full fat soybean is cooled to room temperature, inoculation
10% natto bacterium powder, is sufficiently mixed, and is tiled by 2.5cm thickness, after 37 DEG C of heat-preservation fermentation 18h, obtains primary fermentation thing；By primary fermentation thing
Continue 35 DEG C of fermentation 30h after being smashed to pieces, relative humidity is more than 90%, and agitation has the obvious filiform to be until surface is turned white
Only, after fermentation thing is obtained；After fermentation thing is directly refrigerated directly at 0~4 DEG C.After measured, Nattokinase in after fermentation thing
For 1485U/g, natto kinase activity is 739U/g in product after directly being refrigerated 2 weeks at 4 DEG C, and ammonia taste is heavier in product.
Embodiment 2
After the dry soya beans of 100kg are carried out into cleaning impurity elimination, soaked, summer and autumn soak 4~8h, ensure that soya bean water suction is full；
Fresh wet soya bean is obtained into full fat soybean with steam at ambient pressure in 90~100 DEG C of 1~3h of cooking and heat-preservation.Full fat soybean is cooled to room
Temperature, 3~15% natto bacterium powders are inoculated with, are sufficiently mixed, tiled by 2~3cm thickness, after 35~40 DEG C of 15~20h of heat-preservation fermentation, obtained
Primary fermentation thing；Fruit-rind of Chinese trichosanthes dries pulverizing takes 45kg to be added in primary fermentation thing, smashs mixing to pieces, continue 35~38 DEG C to 3~10 mesh
Fermented 20~40h, and relative humidity is turned white untill agitation has obvious filiform until surface more than 90%, obtains after fermentation thing；Add
25~50min of Fruit storage is carried out again after entering sauce, spices, freshener, capsicum mixing, homogeneous, and unique flavor is made
Tartar sauce.After measured, Nattokinase is 936U/g in after fermentation thing, natto kinase activity in product after directly being refrigerated 2 weeks at 4 DEG C
For 726U/g, no ammonia taste, with obvious paste flavor taste.
Claims (4)
1. the natto product of prophylactic treatment angiocardiopathy, the raw material of following weight parts：30~90 parts of soya bean, the fruit-rind of Chinese trichosanthes 10~30
Part, it is packaged into granular product with snakegourd leaf again after fermenting bacillus natto.
2. the method for claim 1 wherein the natto product is made up of each raw material composition with following parts by weight：Soya bean 50~
60 parts, 20~25 parts of the fruit-rind of Chinese trichosanthes, granular product is packaged into after fermenting bacillus natto with snakegourd leaf again.
3. the method for claim 1~2, wherein the manufacture craft of the natto product, in turn includes the following steps：
(1) after dry soya bean being carried out into cleaning impurity elimination, to be soaked, winter-spring season 8~15h of soak time, summer and autumn soak 4~8h,
Ensure that soya bean water suction is full；
(2) by fresh wet soya bean with steam at ambient pressure in 90~100 DEG C of 1~3h of cooking and heat-preservation, obtain full fat soybean；
(3) full fat soybean is cooled to room temperature, is inoculated with 3~15% natto bacterium powders, is sufficiently mixed, and is tiled by 2~3cm thickness, and 35~40
After DEG C 15~20h of heat-preservation fermentation, primary fermentation thing is obtained；
(4) fruit-rind of Chinese trichosanthes dries pulverizing is then added in primary fermentation thing to 3~10 mesh, smashs mixing to pieces, continue 35~38 DEG C of fermentations 20
~40h, relative humidity are turned white untill agitation has obvious filiform until surface more than 90%, obtain after fermentation thing；
(5) after fermentation thing is subjected to 25~50min of Fruit storage, it is directly cold at 0~4 DEG C after being wrapped up with fresh snakegourd leaf
Tibetan.
4. the method for claim 3, mixed, wherein the after fermentation thing can also add sauce, spices, freshener, capsicum
Matter, the tartar sauce of unique flavor is made.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710975816.XA CN107751801A (en) | 2017-10-19 | 2017-10-19 | The natto product of prevention of cardiovascular disease |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710975816.XA CN107751801A (en) | 2017-10-19 | 2017-10-19 | The natto product of prevention of cardiovascular disease |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111700271A (en) * | 2020-07-02 | 2020-09-25 | 山东花为酶生物科技有限公司 | Preparation method of functional food for regulating blood fat, removing freckles and reducing blood viscosity |
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