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Natto product for preventing cardiovascular diseases

A cardiovascular and product technology, applied in the field of natto products, can solve the problems of non-concentration, single product aroma, and non-concentrated aroma, and achieve the effects of controllable process, short process cycle and simple operation

Inactive Publication Date: 2018-03-06
长沙爱扬医药科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0013] Aiming at the problems of too strong ammonia smell in natto products, a single component that acts on cardiovascular diseases, and low aroma of the product, the present invention combines the active ingredients of natto with the diuretic functional ingredients of Trichosanthes chinensis to solve the problem of traditional natto product aroma. To solve the troubles of not thick and other problems, provide a new type of natto product that can improve the taste of ammonia, have strong conditioning properties of functional ingredients, and have health care effects

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] After washing and removing impurities, 50 kg of dried soybeans are soaked for 8 hours in summer and autumn to ensure that the soybeans are full of water; steam the fresh wet soybeans under normal pressure at 90-100°C for 2 hours to obtain cooked soybeans. Cool cooked soybeans to room temperature, inoculate 10% natto bacteria powder, mix well, spread it in a thickness of 2.5cm, and ferment at 37°C for 18 hours to obtain the pre-fermented product; dry and crush the scallops to about 5 mesh, take 20kg and add To the pre-fermented product, mash and mix, continue to ferment at 35°C for 30h, the relative humidity is above 90%, until the surface becomes whitish, stir and have obvious filaments, and then the post-fermented product is obtained; the post-fermented product is vacuum degassed For 40 minutes, wrap it with fresh chinensis leaves and refrigerate directly at 0~4℃. It was determined that the nattokinase in the post-fermented product was 1350 U / g, and the activity of natt...

Embodiment 1

[0032] After washing and removing impurities, 50 kg of dried soybeans are soaked for 8 hours in summer and autumn to ensure that the soybeans are full of water; steam the fresh wet soybeans under normal pressure at 90-100°C for 2 hours to obtain cooked soybeans. Cool cooked soybeans to room temperature, inoculate 10% natto bacteria powder, mix well, spread it in a thickness of 2.5cm, and ferment at 37°C for 18 hours to obtain the pre-fermented product; dry and crush the scallops to about 5 mesh, take 20kg and add To the pre-fermented product, mash and mix, continue to ferment at 35°C for 30h, the relative humidity is above 90%, until the surface becomes whitish, stir and there is obvious silky matter, and the post-fermented product is directly refrigerated at 0-4°C. can. It was determined that the nattokinase in the post-fermented product was 1314 U / g, and the nattokinase activity in the product after direct refrigeration at 4°C for 2 weeks was 928 U / g, with a small amount of a...

Embodiment 1

[0034] After washing and removing impurities, 50 kg of dried soybeans are soaked for 8 hours in summer and autumn to ensure that the soybeans are full of water; steam the fresh wet soybeans under normal pressure at 90-100°C for 2 hours to obtain cooked soybeans. Cool cooked soybeans to room temperature, inoculate 10% natto bacteria powder, mix well, spread it in 2.5cm thickness, keep at 37℃ and ferment for 18h to obtain the pre-fermented product; mash the pre-fermented product and continue fermentation at 35℃ for 30h, The relative humidity is above 90%, until the surface becomes whitish and agitated, and there are obvious filaments to obtain the post-fermented product; the post-fermented product can be directly refrigerated at 0-4°C. It was determined that the nattokinase in the post-fermented product was 1485 U / g, and the activity of nattokinase in the product after direct refrigeration at 4°C for 2 weeks was 739 U / g, and the ammonia smell in the product was heavy.

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Abstract

The invention provides a natto product for preventing cardiovascular diseases. The natto product is prepare from the following raw materials in parts by weight: 30 to 90 parts of soybeans, 10 to 30 parts of trichosanthes peel, soybeans are cooked and fermented by natto bacteria, and mixed with trichosanthes peel for second fermentation, after vacuum degassing, packed into a granular product with trichosanthes leaves. The secondary fermentation of the soy beans and the trichosanthes peel increases activity of nattokinase in leavening, and a large number of reticular structures in the trichosanthes leaves are fully used to ensure stability of the nattokinase. Chinese herbal medicines odor of the trichosanthes peel is used to be mixed with ammonia odor produced by fermentation of the natto bacteria, and using a special aroma of the product enhances functional effects of the product.

Description

Technical field [0001] The invention relates to a natto product for preventing and curing cardiovascular diseases, belonging to the technical field of food processing. Background technique [0002] Trichosanthes kirilowii Maxim. (Trichosanthes kirilowii Maxim.), also known as the hanging melon, the old pagoda Root (Chinese medicine name Tianhuafen), fruit (Chinese medicine name Jialoushi), fruit peel (Chinese medicine name Jialoupe), seeds (Chinese medicine name Jialouren), Cucurbitaceae is a perennial climbing herb that grows up to 10 meters. The rhizomes are thick and cylindrical, with yellow skin. Stems are multi-branched, glabrous; leaves alternate, nearly round or heart-shaped, dioecious; several racemes of male flowers, rarely solitary, corolla lobes obovate, female flowers solitary, ovary ovoid, fruit subglobose, Orange-red when ripe, the fruit period is July to November. [0003] Trichosanthes kernel contains saponins, organic acids and their salts, resins, fatty oils an...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L11/00A23L27/60A23L33/10A23L11/50
CPCA23L27/60A23L33/10A23L11/50
Inventor 罗婵
Owner 长沙爱扬医药科技有限公司
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