CN112841657A - Multi-strain composite freeze-dried powder and preparation process thereof - Google Patents
Multi-strain composite freeze-dried powder and preparation process thereof Download PDFInfo
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- CN112841657A CN112841657A CN202110152340.6A CN202110152340A CN112841657A CN 112841657 A CN112841657 A CN 112841657A CN 202110152340 A CN202110152340 A CN 202110152340A CN 112841657 A CN112841657 A CN 112841657A
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- 239000002131 composite material Substances 0.000 title claims abstract description 31
- 239000000843 powder Substances 0.000 title claims abstract description 29
- 238000002360 preparation method Methods 0.000 title claims abstract description 21
- 244000063299 Bacillus subtilis Species 0.000 claims abstract description 62
- 235000014469 Bacillus subtilis Nutrition 0.000 claims abstract description 62
- 238000000855 fermentation Methods 0.000 claims abstract description 51
- 230000004151 fermentation Effects 0.000 claims abstract description 51
- 239000006041 probiotic Substances 0.000 claims abstract description 47
- 235000018291 probiotics Nutrition 0.000 claims abstract description 47
- 241000228347 Monascus <ascomycete fungus> Species 0.000 claims abstract description 46
- 235000018102 proteins Nutrition 0.000 claims abstract description 32
- 102000004169 proteins and genes Human genes 0.000 claims abstract description 32
- 108090000623 proteins and genes Proteins 0.000 claims abstract description 32
- 241001092040 Crataegus Species 0.000 claims abstract description 30
- 235000009917 Crataegus X brevipes Nutrition 0.000 claims abstract description 30
- 235000013204 Crataegus X haemacarpa Nutrition 0.000 claims abstract description 30
- 235000009685 Crataegus X maligna Nutrition 0.000 claims abstract description 30
- 235000009444 Crataegus X rubrocarnea Nutrition 0.000 claims abstract description 30
- 235000009486 Crataegus bullatus Nutrition 0.000 claims abstract description 30
- 235000017181 Crataegus chrysocarpa Nutrition 0.000 claims abstract description 30
- 235000009682 Crataegus limnophila Nutrition 0.000 claims abstract description 30
- 235000004423 Crataegus monogyna Nutrition 0.000 claims abstract description 30
- 235000002313 Crataegus paludosa Nutrition 0.000 claims abstract description 30
- 235000009840 Crataegus x incaedua Nutrition 0.000 claims abstract description 30
- 239000001963 growth medium Substances 0.000 claims abstract description 23
- 238000001035 drying Methods 0.000 claims abstract description 22
- 230000000529 probiotic effect Effects 0.000 claims abstract description 9
- 238000000227 grinding Methods 0.000 claims abstract description 8
- 238000012216 screening Methods 0.000 claims abstract description 8
- 239000007787 solid Substances 0.000 claims abstract description 8
- 230000001954 sterilising effect Effects 0.000 claims abstract description 8
- 238000005303 weighing Methods 0.000 claims abstract description 8
- 238000004108 freeze drying Methods 0.000 claims description 42
- 244000068988 Glycine max Species 0.000 claims description 29
- 235000010469 Glycine max Nutrition 0.000 claims description 29
- 239000002994 raw material Substances 0.000 claims description 28
- 238000010298 pulverizing process Methods 0.000 claims description 21
- 238000002791 soaking Methods 0.000 claims description 19
- 238000004140 cleaning Methods 0.000 claims description 14
- 238000010411 cooking Methods 0.000 claims description 14
- 238000011081 inoculation Methods 0.000 claims description 14
- 235000013557 nattō Nutrition 0.000 claims description 8
- 238000001125 extrusion Methods 0.000 claims description 7
- 238000007710 freezing Methods 0.000 claims description 7
- 230000008014 freezing Effects 0.000 claims description 7
- 238000005469 granulation Methods 0.000 claims description 7
- 230000003179 granulation Effects 0.000 claims description 7
- 230000000415 inactivating effect Effects 0.000 claims description 7
- 239000007788 liquid Substances 0.000 claims description 7
- 239000000463 material Substances 0.000 claims description 7
- 238000007873 sieving Methods 0.000 claims description 7
- 230000003068 static effect Effects 0.000 claims description 7
- 238000010025 steaming Methods 0.000 claims description 7
- 239000008399 tap water Substances 0.000 claims description 7
- 235000020679 tap water Nutrition 0.000 claims description 7
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 abstract description 4
- 230000000694 effects Effects 0.000 abstract description 4
- 208000007536 Thrombosis Diseases 0.000 abstract description 2
- 239000008280 blood Substances 0.000 abstract description 2
- 210000004369 blood Anatomy 0.000 abstract description 2
- 235000012000 cholesterol Nutrition 0.000 abstract description 2
- 230000003020 moisturizing effect Effects 0.000 abstract description 2
- 230000002040 relaxant effect Effects 0.000 abstract description 2
- 210000000582 semen Anatomy 0.000 description 6
- 244000113306 Monascus purpureus Species 0.000 description 2
- 235000002322 Monascus purpureus Nutrition 0.000 description 2
- 230000006872 improvement Effects 0.000 description 2
- 239000008176 lyophilized powder Substances 0.000 description 2
- 229940057059 monascus purpureus Drugs 0.000 description 2
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
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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
- A23L33/135—Bacteria or derivatives thereof, e.g. probiotics
-
- 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
-
- 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
- A23L33/17—Amino acids, peptides or proteins
-
- 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
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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Medicines Containing Material From Animals Or Micro-Organisms (AREA)
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Abstract
The invention belongs to the technical field of biology, and discloses multi-strain composite freeze-dried powder and a preparation process thereof, wherein the multi-strain composite freeze-dried powder comprises bacillus natto, monascus, probiotics, hawthorn and protein, and the preparation process comprises the following steps: (1) preparing bacillus natto; (2) sterilizing the solid culture medium, inoculating monascus strains for fermentation, and drying after secondary fermentation to obtain monascus containing bacillus natto; (3) preparing a probiotic culture medium, (4) respectively screening bacillus natto, monascus, probiotics, hawthorn and protein, weighing the bacillus natto, the monascus, the probiotics, the hawthorn and the protein according to parts by weight, and grinding and crushing the bacillus natto, the monascus, the probiotics, the hawthorn and the protein; (5) obtaining the multi-strain composite freeze-dried powder. The preparation process is simple, and the prepared multi-strain composite freeze-dried powder has the functions of reducing blood fat, reducing cholesterol, dissolving thrombus and relaxing the bowels, and can achieve better moisturizing and nourishing effects.
Description
Technical Field
The invention belongs to the technical field of biology, and particularly relates to multi-strain composite freeze-dried powder and a preparation process thereof.
Background
With the gradual improvement of the living standard of people, people are not difficult to eat, and people are enabled to pursue higher-level life due to the abundance of life. The existing multi-strain composite freeze-dried powder has low viable count and unstable effect, so that the quality of the product is unstable, the quality guarantee period of the product is short, and the market demand can not be met.
Disclosure of Invention
In order to solve the technical problems in the prior art, the invention provides multi-strain composite freeze-dried powder which comprises 30-40 parts of bacillus natto, 5-10 parts of monascus, 5-15 parts of probiotics, 10-20 parts of hawthorn and 40-50 parts of protein.
A preparation process of multi-strain composite freeze-dried powder comprises the following steps: (1) the preparation method of Bacillus natto comprises cleaning, soaking, steaming, inoculating, fermenting, freeze drying, and pulverizing; the cleaning and soaking step is that the soybeans are cleaned and then are added with tap water according to the mass ratio of 1:4 to be soaked for 16-20 hours; the cooking step comprises cooking soaked soybean at 115 deg.C under 0.lMPa for 35 min; the inoculation fermentation step is that the steamed soybeans are cooled to 45 ℃ and inoculated with bacillus subtilis seed liquid accounting for 2.5 percent of the weight of the raw materials under the aseptic condition; placing the inoculated soybeans in a container, controlling the thickness of the materials to be 4cm, and fermenting in a fermentation device for 20 hours, wherein the temperature and the humidity in the fermentation device are controlled to be 38-40 ℃ and 80-82%; the freeze drying step is as follows: pre-freezing the fermented fresh natto at-20 deg.C and-80 deg.C, respectively, and drying in vacuum freeze drier with vacuum degree of 10Pa, cold trap temperature of-50 deg.C and drying time of 24 hr; pulverizing, pulverizing lyophilized semen Sojae Preparatum in pulverizer, and sieving;
(2) sterilizing the solid culture medium, inoculating monascus strains for fermentation, inactivating after fermentation, then inoculating bacillus natto strains for secondary fermentation, and drying after secondary fermentation to obtain monascus containing bacillus natto;
(3) preparing a probiotic culture medium, wherein the inoculation amount of the probiotics accounts for 5% by mass, the culture condition is 28 ℃, and the culture medium is subjected to static culture for 25 hours;
(4) respectively screening bacillus natto, monascus, probiotics, hawthorn and protein, weighing the bacillus natto, the monascus, the probiotics, the hawthorn and the protein according to parts by weight, grinding and crushing the bacillus natto, the monascus, the probiotics, the hawthorn and the protein;
(5) freeze-drying the raw materials in the step (4), putting the raw materials into a vacuum freeze dryer for freeze-drying and concentration, wherein the freeze-drying conditions are as follows: the temperature is 50 ℃ below zero, the vacuum degree is 0.1Kpa, and the freeze-drying time is 10 h; and (3) feeding the raw materials obtained in the step into an extrusion granulator for granulation to obtain the multi-strain composite freeze-dried powder.
Has the advantages that:
the preparation process is simple, and the prepared multi-strain composite freeze-dried powder has the functions of reducing blood fat, reducing cholesterol, dissolving thrombus and relaxing the bowels, and can achieve better moisturizing and nourishing effects.
Detailed Description
In order to make the technical problems, technical solutions and advantageous effects solved by the present invention more apparent, the present invention is further described in detail below with reference to the following embodiments. It should be understood that the specific embodiments described herein are merely illustrative of the invention and are not intended to limit the invention.
Example 1
A multi-strain composite lyophilized powder comprises 30 parts of Bacillus natto, 5 parts of Monascus purpureus, 5 parts of probiotics, 10 parts of fructus crataegi and 50 parts of protein.
A preparation process of multi-strain composite freeze-dried powder comprises the following steps: (1) the preparation method of Bacillus natto comprises cleaning, soaking, steaming, inoculating, fermenting, freeze drying, and pulverizing; the cleaning and soaking step is that the soybeans are cleaned and then are added with tap water according to the mass ratio of 1:4 for soaking for 16 hours; the cooking step comprises cooking soaked soybean at 115 deg.C under 0.lMPa for 35 min; the inoculation fermentation step is that the steamed soybeans are cooled to 45 ℃ and inoculated with bacillus subtilis seed liquid accounting for 2.5 percent of the weight of the raw materials under the aseptic condition; placing the inoculated soybean in a container, controlling the thickness of the material at 4cm, and fermenting in a fermentation device for 20h, wherein the temperature and the humidity in the fermentation device are controlled at 38 ℃ and 80%; the freeze drying step is as follows: pre-freezing the fermented fresh natto at-20 deg.C and-80 deg.C, respectively, and drying in vacuum freeze drier with vacuum degree of 10Pa, cold trap temperature of-50 deg.C and drying time of 24 hr; pulverizing, pulverizing lyophilized semen Sojae Preparatum in pulverizer, and sieving;
(2) sterilizing the solid culture medium, inoculating monascus strains for fermentation, inactivating after fermentation, then inoculating bacillus natto strains for secondary fermentation, and drying after secondary fermentation to obtain monascus containing bacillus natto;
(3) preparing a probiotic culture medium, wherein the inoculation amount of the probiotics accounts for 5% by mass, the culture condition is 28 ℃, and the culture medium is subjected to static culture for 25 hours;
(4) respectively screening bacillus natto, monascus, probiotics, hawthorn and protein, weighing the bacillus natto, the monascus, the probiotics, the hawthorn and the protein according to parts by weight, grinding and crushing the bacillus natto, the monascus, the probiotics, the hawthorn and the protein;
(5) freeze-drying the raw materials in the step (4), putting the raw materials into a vacuum freeze dryer for freeze-drying and concentration, wherein the freeze-drying conditions are as follows: the temperature is 50 ℃ below zero, the vacuum degree is 0.1Kpa, and the freeze-drying time is 10 h; and (3) feeding the raw materials obtained in the step into an extrusion granulator for granulation to obtain the multi-strain composite freeze-dried powder.
Example 2
A multi-strain composite lyophilized powder comprises Bacillus natto 40 parts, Monascus purpureus 5 parts, probiotic 5 parts, fructus crataegi 10 parts, and protein 40 parts.
A preparation process of multi-strain composite freeze-dried powder comprises the following steps: (1) the preparation method of Bacillus natto comprises cleaning, soaking, steaming, inoculating, fermenting, freeze drying, and pulverizing; the cleaning and soaking step is that the soybeans are cleaned and then are added with tap water according to the mass ratio of 1:4 for soaking for 20 hours; the cooking step comprises cooking soaked soybean at 115 deg.C under 0.lMPa for 35 min; the inoculation fermentation step is that the steamed soybeans are cooled to 45 ℃ and inoculated with bacillus subtilis seed liquid accounting for 2.5 percent of the weight of the raw materials under the aseptic condition; placing the inoculated soybean in a container, controlling the thickness of the material at 4cm, and fermenting in a fermentation device for 20h, wherein the temperature and the humidity in the fermentation device are controlled at 40 ℃ and 82%; the freeze drying step is as follows: pre-freezing the fermented fresh natto at-20 deg.C and-80 deg.C, respectively, and drying in vacuum freeze drier with vacuum degree of 10Pa, cold trap temperature of-50 deg.C and drying time of 24 hr; pulverizing, pulverizing lyophilized semen Sojae Preparatum in pulverizer, and sieving;
(2) sterilizing the solid culture medium, inoculating monascus strains for fermentation, inactivating after fermentation, then inoculating bacillus natto strains for secondary fermentation, and drying after secondary fermentation to obtain monascus containing bacillus natto;
(3) preparing a probiotic culture medium, wherein the inoculation amount of the probiotics accounts for 5% by mass, the culture condition is 28 ℃, and the culture medium is subjected to static culture for 25 hours;
(4) respectively screening bacillus natto, monascus, probiotics, hawthorn and protein, weighing the bacillus natto, the monascus, the probiotics, the hawthorn and the protein according to parts by weight, grinding and crushing the bacillus natto, the monascus, the probiotics, the hawthorn and the protein;
(5) freeze-drying the raw materials in the step (4), putting the raw materials into a vacuum freeze dryer for freeze-drying and concentration, wherein the freeze-drying conditions are as follows: the temperature is 50 ℃ below zero, the vacuum degree is 0.1Kpa, and the freeze-drying time is 10 h; and (3) feeding the raw materials obtained in the step into an extrusion granulator for granulation to obtain the multi-strain composite freeze-dried powder.
Example 3
A multi-strain composite freeze-dried powder comprises 30 parts of bacillus natto, 5 parts of monascus, 15 parts of probiotics, 10 parts of hawthorn and 40 parts of protein.
A preparation process of multi-strain composite freeze-dried powder comprises the following steps: (1) the preparation method of Bacillus natto comprises cleaning, soaking, steaming, inoculating, fermenting, freeze drying, and pulverizing; the cleaning and soaking step is that the soybeans are cleaned and then are added with tap water according to the mass ratio of 1:4 for soaking for 20 hours; the cooking step comprises cooking soaked soybean at 115 deg.C under 0.lMPa for 35 min; the inoculation fermentation step is that the steamed soybeans are cooled to 45 ℃ and inoculated with bacillus subtilis seed liquid accounting for 2.5 percent of the weight of the raw materials under the aseptic condition; placing the inoculated soybean in a container, controlling the thickness of the material at 4cm, and fermenting in a fermentation device for 20h, wherein the temperature and the humidity in the fermentation device are controlled at 40 ℃ and 80%; the freeze drying step is as follows: pre-freezing the fermented fresh natto at-20 deg.C and-80 deg.C, respectively, and drying in vacuum freeze drier with vacuum degree of 10Pa, cold trap temperature of-50 deg.C and drying time of 24 hr; pulverizing, pulverizing lyophilized semen Sojae Preparatum in pulverizer, and sieving;
(2) sterilizing the solid culture medium, inoculating monascus strains for fermentation, inactivating after fermentation, then inoculating bacillus natto strains for secondary fermentation, and drying after secondary fermentation to obtain monascus containing bacillus natto;
(3) preparing a probiotic culture medium, wherein the inoculation amount of the probiotics accounts for 5% by mass, the culture condition is 28 ℃, and the culture medium is subjected to static culture for 25 hours;
(4) respectively screening bacillus natto, monascus, probiotics, hawthorn and protein, weighing the bacillus natto, the monascus, the probiotics, the hawthorn and the protein according to parts by weight, grinding and crushing the bacillus natto, the monascus, the probiotics, the hawthorn and the protein;
(5) freeze-drying the raw materials in the step (4), putting the raw materials into a vacuum freeze dryer for freeze-drying and concentration, wherein the freeze-drying conditions are as follows: the temperature is 50 ℃ below zero, the vacuum degree is 0.1Kpa, and the freeze-drying time is 10 h; and (3) feeding the raw materials obtained in the step into an extrusion granulator for granulation to obtain the multi-strain composite freeze-dried powder.
Example 4
A multi-strain composite freeze-dried powder comprises 30 parts of bacillus natto, 5 parts of monascus, 5 parts of probiotics, 20 parts of hawthorn and 40 parts of protein.
A preparation process of multi-strain composite freeze-dried powder comprises the following steps: (1) the preparation method of Bacillus natto comprises cleaning, soaking, steaming, inoculating, fermenting, freeze drying, and pulverizing; the cleaning and soaking step is that the soybeans are cleaned and then are added with tap water according to the mass ratio of 1:4 for soaking for 20 hours; the cooking step comprises cooking soaked soybean at 115 deg.C under 0.lMPa for 35 min; the inoculation fermentation step is that the steamed soybeans are cooled to 45 ℃ and inoculated with bacillus subtilis seed liquid accounting for 2.5 percent of the weight of the raw materials under the aseptic condition; placing the inoculated soybean in a container, controlling the thickness of the material at 4cm, and fermenting in a fermentation device for 20h, wherein the temperature and the humidity in the fermentation device are controlled at 40 ℃ and 82%; the freeze drying step is as follows: pre-freezing the fermented fresh natto at-20 deg.C and-80 deg.C, respectively, and drying in vacuum freeze drier with vacuum degree of 10Pa, cold trap temperature of-50 deg.C and drying time of 24 hr; pulverizing, pulverizing lyophilized semen Sojae Preparatum in pulverizer, and sieving;
(2) sterilizing the solid culture medium, inoculating monascus strains for fermentation, inactivating after fermentation, then inoculating bacillus natto strains for secondary fermentation, and drying after secondary fermentation to obtain monascus containing bacillus natto;
(3) preparing a probiotic culture medium, wherein the inoculation amount of the probiotics accounts for 5% by mass, the culture condition is 28 ℃, and the culture medium is subjected to static culture for 25 hours;
(4) respectively screening bacillus natto, monascus, probiotics, hawthorn and protein, weighing the bacillus natto, the monascus, the probiotics, the hawthorn and the protein according to parts by weight, grinding and crushing the bacillus natto, the monascus, the probiotics, the hawthorn and the protein;
(5) freeze-drying the raw materials in the step (4), putting the raw materials into a vacuum freeze dryer for freeze-drying and concentration, wherein the freeze-drying conditions are as follows: the temperature is 50 ℃ below zero, the vacuum degree is 0.1Kpa, and the freeze-drying time is 10 h; and (3) feeding the raw materials obtained in the step into an extrusion granulator for granulation to obtain the multi-strain composite freeze-dried powder.
Example 5
A multi-strain composite freeze-dried powder comprises 30 parts of bacillus natto, 10 parts of monascus, 10 parts of probiotics, 10 parts of hawthorn and 40 parts of protein.
A preparation process of multi-strain composite freeze-dried powder comprises the following steps: (1) the preparation method of Bacillus natto comprises cleaning, soaking, steaming, inoculating, fermenting, freeze drying, and pulverizing; the cleaning and soaking step is that the soybeans are cleaned and then are added with tap water according to the mass ratio of 1:4 for soaking for 20 hours; the cooking step comprises cooking soaked soybean at 115 deg.C under 0.lMPa for 35 min; the inoculation fermentation step is that the steamed soybeans are cooled to 45 ℃ and inoculated with bacillus subtilis seed liquid accounting for 2.5 percent of the weight of the raw materials under the aseptic condition; placing the inoculated soybean in a container, controlling the thickness of the material at 4cm, and fermenting in a fermentation device for 20h, wherein the temperature and the humidity in the fermentation device are controlled at 40 ℃ and 80%; the freeze drying step is as follows: pre-freezing the fermented fresh natto at-20 deg.C and-80 deg.C, respectively, and drying in vacuum freeze drier with vacuum degree of 10Pa, cold trap temperature of-50 deg.C and drying time of 24 hr; pulverizing, pulverizing lyophilized semen Sojae Preparatum in pulverizer, and sieving;
(2) sterilizing the solid culture medium, inoculating monascus strains for fermentation, inactivating after fermentation, then inoculating bacillus natto strains for secondary fermentation, and drying after secondary fermentation to obtain monascus containing bacillus natto;
(3) preparing a probiotic culture medium, wherein the inoculation amount of the probiotics accounts for 5% by mass, the culture condition is 28 ℃, and the culture medium is subjected to static culture for 25 hours;
(4) respectively screening bacillus natto, monascus, probiotics, hawthorn and protein, weighing the bacillus natto, the monascus, the probiotics, the hawthorn and the protein according to parts by weight, grinding and crushing the bacillus natto, the monascus, the probiotics, the hawthorn and the protein;
(5) freeze-drying the raw materials in the step (4), putting the raw materials into a vacuum freeze dryer for freeze-drying and concentration, wherein the freeze-drying conditions are as follows: the temperature is 50 ℃ below zero, the vacuum degree is 0.1Kpa, and the freeze-drying time is 10 h; and (3) feeding the raw materials obtained in the step into an extrusion granulator for granulation to obtain the multi-strain composite freeze-dried powder.
The above description is only for the purpose of illustrating the preferred embodiments of the present invention and is not to be construed as limiting the invention, and any modifications, equivalents and improvements made within the spirit and principle of the present invention are intended to be included within the scope of the present invention.
Claims (3)
1. A multi-strain composite freeze-dried powder is characterized in that: comprises 30-40 parts of bacillus natto, 5-10 parts of monascus, 5-15 parts of probiotics, 10-20 parts of hawthorn and 40-50 parts of protein.
2. The multi-strain composite freeze-dried powder according to claim 1, which is characterized in that: the preparation process comprises the following steps: (1) the preparation method of Bacillus natto comprises cleaning, soaking, steaming, inoculating, fermenting, freeze drying, and pulverizing;
(2) sterilizing the solid culture medium, inoculating monascus strains for fermentation, inactivating after fermentation, then inoculating bacillus natto strains for secondary fermentation, and drying after secondary fermentation to obtain monascus containing bacillus natto;
(3) preparing a probiotic culture medium, wherein the inoculation amount of the probiotics accounts for 5% by mass, the culture condition is 28 ℃, and the culture medium is subjected to static culture for 25 hours;
(4) respectively screening bacillus natto, monascus, probiotics, hawthorn and protein, weighing the bacillus natto, the monascus, the probiotics, the hawthorn and the protein according to parts by weight, grinding and crushing the bacillus natto, the monascus, the probiotics, the hawthorn and the protein;
(5) freeze-drying the raw materials in the step (4), putting the raw materials into a vacuum freeze dryer for freeze-drying and concentration, wherein the freeze-drying conditions are as follows: the temperature is 50 ℃ below zero, the vacuum degree is 0.1Kpa, and the freeze-drying time is 10 h; and (3) feeding the raw materials obtained in the step into an extrusion granulator for granulation to obtain the multi-strain composite freeze-dried powder.
3. The multi-strain composite freeze-dried powder according to claim 1, which is characterized in that: the step of cleaning and soaking in the step (1) is to clean the soybeans and then add tap water according to the mass ratio of 1:4 to soak the soybeans for 16-20 hours; the cooking step comprises cooking soaked soybean at 115 deg.C under 0.lMPa for 35 min; the inoculation fermentation step is that the steamed soybeans are cooled to 45 ℃ and inoculated with bacillus subtilis seed liquid accounting for 2.5 percent of the weight of the raw materials under the aseptic condition; placing the inoculated soybeans in a container, controlling the thickness of the materials to be 4cm, and fermenting in a fermentation device for 20 hours, wherein the temperature and the humidity in the fermentation device are controlled to be 38-40 ℃ and 80-82%; the freeze drying step is as follows: pre-freezing the fermented fresh natto at-20 deg.C and-80 deg.C, respectively, and drying in vacuum freeze drier with vacuum degree of 10Pa, cold trap temperature of-50 deg.C and drying time of 24 hr; the pulverizing step comprises pulverizing the lyophilized natto in a pulverizer, and sieving.
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Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101912424A (en) * | 2010-07-06 | 2010-12-15 | 杭州千岛湖星遥实业有限公司 | Preparation method of red yeast rice containing Bacillus natto |
| CN103223033A (en) * | 2013-05-22 | 2013-07-31 | 武汉真福医药科技发展有限公司 | Novel natto health-care composite and preparation method and application thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN101912424A (en) * | 2010-07-06 | 2010-12-15 | 杭州千岛湖星遥实业有限公司 | Preparation method of red yeast rice containing Bacillus natto |
| CN103223033A (en) * | 2013-05-22 | 2013-07-31 | 武汉真福医药科技发展有限公司 | Novel natto health-care composite and preparation method and application thereof |
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Application publication date: 20210528 |