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
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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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