Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

A kind of natto compound preparation and preparation method thereof

A compound preparation, natto technology, applied in the biological field, can solve the problems of not meeting the public taste, poor taste, smelly and so on

Active Publication Date: 2021-04-27
凯风新农(北京)科技有限公司
View PDF15 Cites 0 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Traditional natto products have a simple fermentation process. Usually black beans are soaked and steamed for solid fermentation or simply soaked and crushed and directly used as fermentation raw materials. Not in line with public taste

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • A kind of natto compound preparation and preparation method thereof
  • A kind of natto compound preparation and preparation method thereof
  • A kind of natto compound preparation and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0040] Cultivation of Bacillus natto: Use an inoculation loop to inoculate 150 mL of sterilized (115°C, 30 minutes) seed fermentation medium with activated Bacillus natto strains (purchased from the Culture Collection Center of the Institute of Microbiology, Chinese Academy of Sciences) with an inoculation loop , The composition of the seed fermentation medium is 0.5% beef extract, 0.5% yeast extract, 0.5% peptone, 0.5% glucose, 0.5% NaCl, and the rest is deionized water, pH7.0. The seed fermentation culture after inoculation is based on shaking (160 rpm) cultivation in a shaker at 36° C. for 24 hours, and the next step of expanding inoculation is carried out.

[0041] Secondary fermentation of black soybeans and natto: Wash 1kg of plump and insect-free black soybeans, soak them in 3 times the water overnight, grind soybean milk with a refiner, steam the soybean dregs and save them for later use. Add 2% anhydrous glucose and 0.3% NaCl to the obtained about 4L soybean milk, pla...

Embodiment 2

[0045] Cultivation of Bacillus natto: Use an inoculation loop to inoculate the activated Bacillus natto strains (purchased from the Culture Collection Center of the Institute of Microbiology, Chinese Academy of Sciences) into 200 mL of sterilized (115°C, 30 minutes) seed fermentation medium , The composition of the seed fermentation medium is 0.5% beef extract, 0.5% yeast extract, 0.5% peptone, 0.5% glucose, 0.5% NaCl, and the rest is deionized water, pH7.0. The seed fermentation culture after inoculation is based on shaking (160 rpm) in a shaker at 36°C for 36 hours, and the next step is to expand the inoculation.

[0046] Secondary fermentation of black soybeans and natto: Wash 1.5kg of plump and insect-free black soybeans, soak them in 4 times of water overnight, grind soybean milk with a refiner, steam the soybean dregs and save them for later use. Add about 8L of soybean milk obtained with 3% anhydrous glucose and 0.6% NaCl, place in a conventional 10L aerobic aerated fer...

Embodiment 3

[0050] Cultivation of Bacillus natto: Use an inoculation loop to inoculate the Bacillus natto strain after the slant activation into 200mL sterilized (115°C, 30 minutes) seed fermentation medium, the composition of the seed fermentation medium is 0.5% Beef extract, 0.5% yeast extract, 0.5% peptone, 0.5% glucose, 0.5% NaCl, and the rest are deionized water, pH 7.0. The seed fermentation culture after inoculation is based on shaking (160 rpm) in a shaker at 36° C. for 32 hours, and the next step of expanding inoculation is carried out.

[0051] Fermentation of black soybeans and natto: Wash 1.5kg of plump and insect-free black soybeans, soak them in 3 times the water overnight, grind soybean milk with a refiner, steam the soybean dregs and save them for later use. Add 2.5% anhydrous glucose and 0.5% NaCl to the obtained about 8L soybean milk, place in a 10L aerobic aeration fermenter, sterilize at 115°C for 20 minutes, cool to room temperature (about 25°C), press 4 % of the ino...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention discloses a natto compound preparation and a preparation method thereof. The separation and fermentation process of bean dregs and soybean milk is mainly adopted, that is, the liquid fermentation of natto bacteria is carried out by adding appropriate amount of other nutrients to the soybean milk to increase the number of viable bacteria of natto bacteria, and then adding The separated bean dregs are subjected to secondary fermentation, and then auxiliary materials are added to make tablets or powders. The process provided by the invention not only improves the traditional fermentation process, but also can exert the health-care function of beans, especially black beans and natto bacteria, and is low in price, efficient and stable in process, good in health care, has excellent antioxidant activity, and tastes Well, for consumers at large.

Description

technical field [0001] The invention relates to a natto compound preparation and a preparation method thereof, in particular to a natto fermentation process and a composition formula of a final product, and belongs to the field of biotechnology. [0002] technical background [0003] Natto originated from my country's fermented food fermented soybeans, which has a history of more than 2,000 years, and has been carried forward as a health care food by Japan in the past 30 years. Natto is a soybean fermented product made by cooking soybeans and then cooling them to a certain temperature to inoculate Bacillus natto through fermentation and post-ripening processes. A large number of clinical research documents have proved that nattokinase, as a biological tissue enzyme, can specifically combine with human thrombin (and prothrombin) to prevent blood coagulation, and its effect is 3 times that of the commonly used anticoagulant heparin. up to 10 times, it has efficient and specifi...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Patents(China)
IPC IPC(8): A23L11/50A23L33/105A23L29/30C12N1/20C12R1/07
CPCA23L29/30A23L29/35A23L33/105C12N1/20A23V2002/00A23L11/50A23V2200/30A23V2250/032A23V2250/2104A23V2250/21A23V2250/5114A23V2250/51084A23V2250/628A23V2250/606A23V2250/616
Inventor 张吉萍吕玉才吕志伟
Owner 凯风新农(北京)科技有限公司
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com