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Natto pigeonpea product preparation method using immobilized bacillus natto fermented pigeonpea seeds

A technology of natto bacteria and fermented beans, applied in the field of food science, can solve the problems of obvious side effects, drug resistance of the human body, and cannot be treated at the same time, and achieves the effect of good thrombolytic activity, delicious taste, and alleviating the problem of resource shortage.

Inactive Publication Date: 2013-06-19
NORTHEAST FORESTRY UNIVERSITY +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

With the emergence of various thrombolytic and lipid-lowering drugs on the market, thrombotic diseases have only been controlled in a small range. Thrombolysis and lipid-lowering cannot be treated at the same time. Long-term use will cause drug resistance in the human body, with obvious side effects

Method used

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  • Natto pigeonpea product preparation method using immobilized bacillus natto fermented pigeonpea seeds
  • Natto pigeonpea product preparation method using immobilized bacillus natto fermented pigeonpea seeds

Examples

Experimental program
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Effect test

example 1

[0017] The preparation of example 1 fermented liquid and fermented soybean powder

[0018] (1) Preparation of pigeonpea seed liquid culture medium: 30g pigeonpea seeds are properly pulverized, weighed and put into a conical flask, add 300mL distilled water to soak overnight, adjust the pH of the medium to 6.5, and sterilize at 121°C for 40min at high temperature and high pressure After that, the temperature returned to room temperature for standby;

[0019] (2) Immobilized Bacillus natto fermented pigeonpea seeds: take 3.0mL of Bacillus natto bacteria solution and 6.0mL of sodium alginate solution with a concentration of 7.0% and fully mix, measure the mixed solution with a syringe and drop in chlorine with a concentration of 3.0%. In the calcium chloride solution, stir rapidly while dripping to form a well-shaped bacterium ball and let it stand for 2.0h, rinse it with distilled water to obtain a bacterium ball with an average diameter of 5.0mm and an average weight of 0.025g,...

example 2

[0021] Example two liquid formulations—preparation of solution

[0022] 95 mL of fermented liquid was taken for seasoning, and the ingredients added included: 2.5 μL of edible essence, 25 mg of acesulfame potassium, 100 mg of xylitol, 20 mg of sorbitol and 15 mg of potassium sorbate. Then, different excipients were added to the seasoned fermented liquid, mainly including: 5.0 mL of propylene glycol (solvent), 4.0 g of gum arabic (emulsifier) ​​and 0.1 g of sodium sulfite (antioxidant). After adding the excipients, stir well and evenly to obtain 100 mL of oral solution rich in nattokinase.

example 3

[0023] Example three solid preparations—preparation of granules

[0024] Take 5.0 g of fermented soybean powder for seasoning, and the added ingredients include: 7.0 mg of aspartame, 50 mg of xylitol, 25 mg of edible salt and 4.0 mg of protein sugar. Add 1.0 g of excipient maltodextrin (thickener) to the fermented soybean powder after seasoning, and stir thoroughly to obtain 6.1 g of meal replacement granules rich in nattokinase.

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Abstract

The invention relates to a natto pigeonpea product preparation method using immobilized bacillus natto fermented pigeonpea seeds, and discloses concrete operation steps. The concrete operation steps includes adopting a calcium alginate gel embedding method immobilized bacillus natto fermented pigeonpea seeds to prepare ferment solution rich in nattokinase, and ferment pigeonpea seed powder, and respectively adding different ingredients and excipient to prepare different dosage forms, wherein liquid dosage forms comprise injection, mixture, solution, aromatic water agent, tincture, elixir, colloid solution, mucilage, suspension agent and opacifying agent, and solid dosage forms comprise tablet, electuary, bag bubble agent, oral liquid, capsule, dropping pill and pill, namely corresponding products. The natto pigeonpea product preparation method using the immobilized bacillus natto fermented pigeonpea seeds is stable in production process, feasible, environment-friendly and energy-saving. Provided products not only can be mixed to be series solution in different flavors, and instant electuary, but also have good thrombus dissolving, lipid-lowering and weight reducing functions, the provided products are good in taste, moderate in sweet, rich in nutrition, safe and free from contamination, and have extensive market prospect and application value.

Description

technical field [0001] The invention relates to the technical field of food science, in particular to a preparation method for preparing natto products from pigeonpea seeds fermented by immobilized natto bacteria. Background technique [0002] Thrombotic disease is a kind of disease that seriously endangers human health and life. It can affect various organs and systems of the whole body, and has a high morbidity, disability and mortality. Every year, the number of heart disease and sudden death caused by thrombosis ranks first in the cause of death in the world. With the emergence of various thrombolytic and lipid-lowering drugs on the market, thrombotic diseases have only been controlled in a small range. Thrombolysis and lipid-lowering cannot be treated at the same time. Long-term use will cause drug resistance in the human body, with obvious side effects . Therefore the market needs the emergence of a class of health functional food with the same origin of medicine and...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/29C12N11/10C12N11/04A23L33/00
Inventor 付玉杰罗猛金爽王微牟璠松魏作富顾成波管悦马卫东王鹏
Owner NORTHEAST FORESTRY UNIVERSITY
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