CN101816395B - Process for producing natto powder - Google Patents
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- CN101816395B CN101816395B CN2009102281846A CN200910228184A CN101816395B CN 101816395 B CN101816395 B CN 101816395B CN 2009102281846 A CN2009102281846 A CN 2009102281846A CN 200910228184 A CN200910228184 A CN 200910228184A CN 101816395 B CN101816395 B CN 101816395B
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- nattokinase
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- 235000013557 nattō Nutrition 0.000 title claims abstract description 95
- 239000000843 powder Substances 0.000 title claims abstract description 57
- 238000000034 method Methods 0.000 title claims abstract description 35
- 230000008569 process Effects 0.000 title claims abstract description 11
- 238000000855 fermentation Methods 0.000 claims abstract description 82
- 230000004151 fermentation Effects 0.000 claims abstract description 82
- 229940086319 nattokinase Drugs 0.000 claims abstract description 54
- 108010073682 nattokinase Proteins 0.000 claims abstract description 54
- 239000007788 liquid Substances 0.000 claims abstract description 32
- 239000007787 solid Substances 0.000 claims abstract description 30
- 239000000203 mixture Substances 0.000 claims abstract description 5
- 238000004519 manufacturing process Methods 0.000 claims description 35
- 244000063299 Bacillus subtilis Species 0.000 claims description 31
- 235000014469 Bacillus subtilis Nutrition 0.000 claims description 31
- 238000011081 inoculation Methods 0.000 claims description 26
- 238000005516 engineering process Methods 0.000 claims description 24
- 238000002360 preparation method Methods 0.000 claims description 17
- 235000010469 Glycine max Nutrition 0.000 claims description 15
- 239000012530 fluid Substances 0.000 claims description 14
- 239000002054 inoculum Substances 0.000 claims description 12
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 12
- 244000068988 Glycine max Species 0.000 claims description 9
- 238000009835 boiling Methods 0.000 claims description 7
- 239000000835 fiber Substances 0.000 claims description 7
- 239000001963 growth medium Substances 0.000 claims description 7
- 239000004375 Dextrin Substances 0.000 claims description 6
- 229920001353 Dextrin Polymers 0.000 claims description 6
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 6
- 238000001816 cooling Methods 0.000 claims description 6
- 235000019425 dextrin Nutrition 0.000 claims description 6
- 239000008103 glucose Substances 0.000 claims description 6
- 235000012054 meals Nutrition 0.000 claims description 6
- 238000004108 freeze drying Methods 0.000 claims description 4
- 230000008859 change Effects 0.000 abstract description 3
- 230000001105 regulatory effect Effects 0.000 abstract description 2
- 230000000694 effects Effects 0.000 abstract 4
- 230000000813 microbial effect Effects 0.000 abstract 2
- 241000193830 Bacillus <bacterium> Species 0.000 abstract 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 6
- 241000894006 Bacteria Species 0.000 description 5
- 238000009777 vacuum freeze-drying Methods 0.000 description 4
- 108090000790 Enzymes Proteins 0.000 description 3
- 102000004190 Enzymes Human genes 0.000 description 3
- 230000009286 beneficial effect Effects 0.000 description 3
- 238000004364 calculation method Methods 0.000 description 3
- 229940088598 enzyme Drugs 0.000 description 3
- 239000011780 sodium chloride Substances 0.000 description 3
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 description 2
- 230000000968 intestinal effect Effects 0.000 description 2
- 230000002537 thrombolytic effect Effects 0.000 description 2
- 108010022999 Serine Proteases Proteins 0.000 description 1
- 102000012479 Serine Proteases Human genes 0.000 description 1
- 208000007536 Thrombosis Diseases 0.000 description 1
- 229930003448 Vitamin K Natural products 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 239000004480 active ingredient Substances 0.000 description 1
- 239000013543 active substance Substances 0.000 description 1
- 230000001580 bacterial effect Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 230000013872 defecation Effects 0.000 description 1
- 235000019621 digestibility Nutrition 0.000 description 1
- 230000007613 environmental effect Effects 0.000 description 1
- 235000021107 fermented food Nutrition 0.000 description 1
- 239000003527 fibrinolytic agent Substances 0.000 description 1
- 230000003480 fibrinolytic effect Effects 0.000 description 1
- 210000004051 gastric juice Anatomy 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 230000002779 inactivation Effects 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- 230000004089 microcirculation Effects 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 231100000957 no side effect Toxicity 0.000 description 1
- 238000010606 normalization Methods 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 244000052769 pathogen Species 0.000 description 1
- 230000001717 pathogenic effect Effects 0.000 description 1
- SHUZOJHMOBOZST-UHFFFAOYSA-N phylloquinone Natural products CC(C)CCCCC(C)CCC(C)CCCC(=CCC1=C(C)C(=O)c2ccccc2C1=O)C SHUZOJHMOBOZST-UHFFFAOYSA-N 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 210000000813 small intestine Anatomy 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 230000004083 survival effect Effects 0.000 description 1
- 210000004243 sweat Anatomy 0.000 description 1
- 235000019168 vitamin K Nutrition 0.000 description 1
- 239000011712 vitamin K Substances 0.000 description 1
- 150000003721 vitamin K derivatives Chemical class 0.000 description 1
- 229940046010 vitamin k Drugs 0.000 description 1
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- Beans For Foods Or Fodder (AREA)
- Micro-Organisms Or Cultivation Processes Thereof (AREA)
- Medicines Containing Material From Animals Or Micro-Organisms (AREA)
Abstract
The invention provides a process for producing natto powder. The high-activity natto powder which contains a large amount of natto kinase and high natto microbial content is prepared by a method that liquid fermentation and solid fermentation for natto bacillus are combined. The process for producing the natto powder is different from the traditional process for producing the natto powder; because the method that liquid fermentation and solid fermentation are combined is adopted, the produced natto powder has high natto kinase activity and natto microbial content. In addition, the natto powder with needed natto kinase activity can be prepared by detecting the natto kinase activity of a solid fermentation product and a liquid fermentation product and by regulating to change a mixture ratio according to the requirements of the product, the health-care function of the natto powder is enhanced and the requirements of market are met.
Description
Technical field
The present invention relates to biological technical field, especially a kind of production technology of natto powder.
Background technology
Natto is the common traditional fermented food of Japan, made through fermenting bacillus natto by soya bean, has viscosity, not only possess soya bean nutritive value, be rich in vitamin K, can improve the digestibility of protein, the more important thing is that sweat has produced several physiological active substances, wherein the most important thing is to have the Nattokinase of thrombolytic effect.
Bafillus natto (Bacillus subtilis natto) is to have beneficial bacterium acidproof, heat-resistant quality; four hours survival rates are 100% under hydrochloric acid in gastric juice; have simultaneously powerful pathogen and suppress ability; in the middle of the various beneficial bacterium; to environment tolerance one of the bacterial classification of small intestine that preferably can go directly; can change human body intestinal canal flora ecology after oral; help digest function normalization; so that defecation is smooth and easy; keep the body physiological environmental protection; simultaneously can produce acid, the regulating intestinal canal flora strengthens cell immunoreceptor.
Nattokinase (Nattokinase) is to be secreted into the outer a kind of serine protease with strong fibrinolytic of born of the same parents by bafillus natto, has powerful thrombolytic effect.Nattokinase is non-inactivation in stomach and intestine, to the long action time of thrombus, and safely, have no side effect, can effectively improve the blood microcirculation obstacle.
Although its Bacillus natto number of natto that conventional art utilizes solid fermentation to produce is higher, Nattokinase content is not high, and is difficult for preserving; And it is higher and difficultly carry out marketing in the health food mode to produce merely the Nattokinase cost, therefore the production technology of developing the natto powder that has high-load Nattokinase and Bacillus natto concurrently helps popularizing of natto product, realize it to masses' health-care efficacy, have important production practices meaning.
Summary of the invention
Technical problem to be solved by this invention is to provide a kind of production technology of natto powder.
For solving the problems of the technologies described above, technical scheme of the present invention is:
A kind of production technology of natto powder, this production technology utilize bafillus natto to carry out the high vigor natto powder that method preparation that liquid fermentation combines with solid fermentation contains higher Nattokinase and Bacillus natto number, and its process comprises:
(1) solid fermentation: after selected soybean soaking, boiling, the inoculation bafillus natto carries out solid fermentation, and the natto homogeneous that ferments is stand-by;
(2) liquid fermentation: the preparation culture medium, the inoculation bafillus natto carries out liquid fermentation; It is complete to ferment, and it is stand-by to get zymotic fluid;
(3) use flat band method and fiber flat band method to determine Nattokinase vigor and the bafillus natto viable count of step (1) and the middle solid fermentation product of step (2) and liquid fermentation production, mix in proportion the natto powder that the freeze drying of homogeneous final vacuum obtains required Nattokinase vigor.
Preferably, the production technology of above-mentioned natto powder, described step (3) can be adjusted the mixed proportion that changes step (1) and the middle solid fermentation product of step (2) and liquid fermentation production as requested, makes arbitrarily the natto powder of required Nattokinase vigor behind the mixing homogeneous.
Beneficial effect of the present invention:
The production technology of above-mentioned natto powder is different from the production technology of natto powder in the past, adopt solid fermentation and the liquid fermentation method that combines, the natto powder of producing has higher Nattokinase vigor and Bacillus natto number, in addition, described production technology can be according to product requirement, by determining the Nattokinase vigor of solid fermentation product and liquid fermentation production, adjust and change mixed proportion, make arbitrarily the natto powder of required Nattokinase vigor, strengthen the health-care efficacy of natto powder, met the demand in market.
The specific embodiment
Below in conjunction with specific embodiment technical scheme of the present invention is further described.
Embodiment 1
A kind of production technology of natto powder, its process comprises:
(1) solid fermentation: selected soya bean 1kg flowing water was soaked 20 hours, and boiling is 30 minutes under 0.1Mpa; Bacillus natto inoculation after the cooling, inoculum concentration is 1%; Fermentation, after the inoculation in 37 ℃ of bottom fermentations 18 hours; Namely get bright natto;
(2) liquid fermentation: the preparation culture medium, wherein get by weight percentage soy meal 12%, glucose 7.2%, dextrin 4.8%, NaCl 0.4%, and surplus is water, and pH is 7.0; The Bacillus natto inoculation, inoculum concentration is 5%; Fermentation, after the inoculation in 37 ℃ of bottom fermentations 24 hours; It is stand-by to get zymotic fluid;
(3) adopt fiber flat band method and bacterium colony colony counting method to record Nattokinase vigor and the Bacillus natto number of solid fermentation product and liquid fermentation production, obtain the natto powder that the Nattokinase vigor is 1010IU/g, its preparation is specifically as shown in table 1:
The preparation of table 1 natto powder (100kg)
With after Nattokinase liquid mixes in the described ratio of table 1, vacuum freeze drying namely gets required natto powder with bright natto.Specific formula for calculation is as follows:
Natto powder enzyme (IU/g)=(a*X+b*Y)/Z alive
In the formula: a is the Nattokinase vigor of bright natto, IU/g;
B is the Nattokinase vigor of Nattokinase zymotic fluid, IU/mL;
X is the quality of bright natto, g
Y is the volume of Nattokinase zymotic fluid, mL
The natto powder quality that Z prepares, 100kg
Getting the viable count that the natto powder for preparing adopts flat band method to survey its Bacillus natto is 3.7 * 10
11Cfu/g.
Embodiment 2
A kind of production technology of natto powder, its process comprises:
(3) solid fermentation: selected soya bean 1kg flowing water was soaked 20 hours, and boiling is 30 minutes under 0.1Mpa; Bacillus natto inoculation after the cooling, inoculum concentration is 1%; Fermentation, inoculation is rear in 18 hours; Namely get bright natto;
(4) liquid fermentation: the preparation culture medium, wherein get by weight percentage soy meal 12%, glucose 7.2%, dextrin 4.8%, NaCl 0.6%, and surplus is water, and pH is 7.2: the Bacillus natto inoculation, inoculum concentration is 5%; Fermentation, after the inoculation in 37 ℃ of bottom fermentations 24 hours; It is stand-by to get zymotic fluid;
(3) adopt fiber flat band method and bacterium colony colony counting method to record Nattokinase vigor and the Bacillus natto number of solid fermentation product and liquid fermentation production, obtain the natto powder that the Nattokinase vigor is 1115IU/g, its preparation is specifically as shown in table 2:
The preparation of table 2 natto powder (100kg)
With after Nattokinase liquid mixes in the described ratio of table 1, vacuum freeze drying namely gets required natto powder with bright natto.Specific formula for calculation is as follows:
Natto powder enzyme (IU/g)=(a*X+b*Y)/Z alive
In the formula: a is the Nattokinase vigor of bright natto, IU/g;
B is the Nattokinase vigor of Nattokinase zymotic fluid, IU/mL;
X is the quality of bright natto, g
Y is the volume of Nattokinase zymotic fluid, mL
The natto powder quality that Z prepares, 100kg
Getting the viable count that the natto powder for preparing adopts flat band method to survey its Bacillus natto is 3.4 * 10
11Cfu/g.
Embodiment 3
A kind of production technology of natto powder, its process comprises:
(5) solid fermentation: selected soya bean 1kg flowing water was soaked 20 hours, and boiling is 30 minutes under 0.1Mpa; Bacillus natto inoculation after the cooling, inoculum concentration is 1%; Fermentation, after the inoculation in 37 ℃ of bottom fermentations 18 hours; Namely get bright natto;
(6) liquid fermentation: the preparation culture medium, wherein get by weight percentage soy meal 12%, glucose 7.2%, dextrin 4.8%, NaCl 0.5%, and surplus is water, and pH is 6.8: the Bacillus natto inoculation, inoculum concentration is 5%; Fermentation, after the inoculation in 37 ℃ of bottom fermentations 24 hours; It is stand-by to get zymotic fluid;
(3) adopt fiber flat band method and bacterium colony colony counting method to record Nattokinase vigor and the Bacillus natto number of solid fermentation product and liquid fermentation production, obtain the natto powder that the Nattokinase vigor is 1220IU/g, its preparation is specifically as shown in table 3:
The preparation of table 3 natto powder (100kg)
With after Nattokinase liquid mixes in the described ratio of table 1, vacuum freeze drying namely gets required natto powder with bright natto.Specific formula for calculation is as follows:
Natto powder enzyme (IU/g)=(a*X+b*Y)/Z alive
In the formula: a is the Nattokinase vigor of bright natto, IU/g;
B is the Nattokinase vigor of Nattokinase zymotic fluid, IU/mL;
X is the quality of bright natto, g
Y is the volume of Nattokinase zymotic fluid, mL
The natto powder quality that Z prepares, 100kg
Getting the viable count that the natto powder for preparing adopts flat band method to survey its Bacillus natto is 2.9 * 10
11Cfu/g.
By above-described embodiment as can be known, the mixed proportion of bright natto and Nattokinase zymotic fluid be can adjust according to the needs of product, higher Nattokinase and the natto powder of Bacillus natto number obtained.
As seen, the production technology of described natto powder adopts liquid fermentation to produce Nattokinase, use simultaneously solid fermentation to produce the natto that contains higher Bacillus natto number, the two is mixed the final vacuum freeze drying according to a certain percentage, obtain a kind of high vigor natto powder that contains higher Bacillus natto number and Nattokinase, this production technology has been taken into account Nattokinase and the several two kinds of important active ingredients with health-care efficacy of Bacillus natto in the natto product, has improved the health-care efficacy of natto powder.
Above-mentioned detailed description of the production technology of this a kind of natto powder being carried out with reference to embodiment; illustrative rather than determinate; can list several embodiment according to institute's limited range; therefore in the variation and the modification that do not break away under the general plotting of the present invention, should belong within protection scope of the present invention.
Claims (3)
1. the production technology of a natto powder is characterized in that: this production technology utilizes bafillus natto to carry out the high vigor natto powder that method preparation that liquid fermentation combines with solid fermentation contains higher Nattokinase and Bacillus natto number, and its process comprises:
(1) solid fermentation: selected soya bean 1kg flowing water was soaked 20 hours, and boiling is 30 minutes under 0.1Mpa; Bacillus natto inoculation after the cooling, inoculum concentration is 1%; Fermentation, after the inoculation in 37 ℃ of bottom fermentations 18 hours; The natto homogeneous that ferments is stand-by;
(2) liquid fermentation: the preparation culture medium, wherein get by weight percentage soy meal 12%, glucose 7.2%, dextrin 4.8%, NaCl0.4%, surplus is water, pH is 7.0; The Bacillus natto inoculation, inoculum concentration is 5%; Fermentation, after the inoculation in 37 ℃ of bottom fermentations 24 hours; It is complete to ferment, and it is stand-by to get zymotic fluid;
(3) use flat band method and fiber flat band method to determine Nattokinase vigor and the bafillus natto viable count of step (1) and the middle solid fermentation product of step (2) and liquid fermentation production, with solid fermentation product and the liquid fermentation production ratio by g/ml, mix the natto powder that the freeze drying of homogeneous final vacuum obtains required Nattokinase vigor with the ratio of 1:9.
2. the production technology of a natto powder is characterized in that: this production technology utilizes bafillus natto to carry out the high vigor natto powder that method preparation that liquid fermentation combines with solid fermentation contains higher Nattokinase and Bacillus natto number, and its process comprises:
(1) solid fermentation: selected soya bean 1kg flowing water was soaked 20 hours, and boiling is 30 minutes under 0.1Mpa; Bacillus natto inoculation after the cooling, inoculum concentration is 1%; Fermentation, after the inoculation in 37 ℃ of bottom fermentations 18 hours; The natto homogeneous that ferments is stand-by;
(2) liquid fermentation: the preparation culture medium, wherein get by weight percentage soy meal 12%, glucose 7.2%, dextrin 4.8%, NaCl0.6%, surplus is water, pH is 7.2; The Bacillus natto inoculation, inoculum concentration is 5%; Fermentation, after the inoculation in 37 ℃ of bottom fermentations 24 hours; It is complete to ferment, and it is stand-by to get zymotic fluid;
(3) use flat band method and fiber flat band method to determine Nattokinase vigor and the bafillus natto viable count of step (1) and the middle solid fermentation product of step (2) and liquid fermentation production, with solid fermentation product and the liquid fermentation production ratio by g/ml, mix the natto powder that the freeze drying of homogeneous final vacuum obtains required Nattokinase vigor with the ratio of 1:10.
3. the production technology of a natto powder is characterized in that: this production technology utilizes bafillus natto to carry out the high vigor natto powder that method preparation that liquid fermentation combines with solid fermentation contains higher Nattokinase and Bacillus natto number, and its process comprises:
(1) solid fermentation: selected soya bean 1kg flowing water was soaked 20 hours, and boiling is 30 minutes under 0.1Mpa; Bacillus natto inoculation after the cooling, inoculum concentration is 1%; Fermentation, after the inoculation in 37 ℃ of bottom fermentations 18 hours; The natto homogeneous that ferments is stand-by;
(2) liquid fermentation: the preparation culture medium, wherein get by weight percentage soy meal 12%, glucose 7.2%, dextrin 4.8%, NaCl0.5%, surplus is water, pH is 6.8; The Bacillus natto inoculation, inoculum concentration is 5%; Fermentation, after the inoculation in 37 ℃ of bottom fermentations 24 hours; It is complete to ferment, and it is stand-by to get zymotic fluid;
(3) use flat band method and fiber flat band method to determine Nattokinase vigor and the bafillus natto viable count of step (1) and the middle solid fermentation product of step (2) and liquid fermentation production, with solid fermentation product and the liquid fermentation production ratio by g/ml, mix the natto powder that the freeze drying of homogeneous final vacuum obtains required Nattokinase vigor with the ratio of 1:11.
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| CN2009102281846A CN101816395B (en) | 2009-11-12 | 2009-11-12 | Process for producing natto powder |
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| CN2009102281846A CN101816395B (en) | 2009-11-12 | 2009-11-12 | Process for producing natto powder |
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| CN101816395B true CN101816395B (en) | 2013-03-13 |
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Families Citing this family (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102379416A (en) * | 2010-09-03 | 2012-03-21 | 湖北国力生物技术开发有限公司 | Preparation of novel natto health food |
| CN101999600B (en) * | 2010-10-18 | 2012-10-31 | 东北农业大学 | Method for producing natto by extracting microbes from natto |
| CN102599436B (en) * | 2011-01-25 | 2014-07-16 | 天津御匾国健生物科技有限公司 | Production method of high-activity nattokinase and natto powder |
| CN103461947A (en) * | 2013-09-11 | 2013-12-25 | 东北农业大学 | Method for preparing nutritional flavoring agent by using cold-pressed soybean cakes |
| CN103602651B (en) * | 2013-11-06 | 2016-09-28 | 北京燕京啤酒股份有限公司 | A kind of Nattokinase production method |
| CN103766781B (en) * | 2014-01-09 | 2015-12-09 | 湖北工业大学 | A kind of preparation method being rich in the fermented soya bean of Nattokinase and Monaclin K |
| CN104770678A (en) * | 2015-04-01 | 2015-07-15 | 广西南宁桂知科技有限公司 | Fermented soya bean powder preparation method |
| CN105661507A (en) * | 2016-01-15 | 2016-06-15 | 王军 | Method for producing inulin, natto and enzyme powder through solid state fermentation |
| CN107568603A (en) * | 2017-09-27 | 2018-01-12 | 南京路诗玛生物科技有限公司 | A kind of preparation method of natto powder capsule |
| CN107897720B (en) * | 2017-12-28 | 2021-03-30 | 山东祥寿生物科技有限公司 | Preparation method of natto |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2004100680A1 (en) * | 1999-10-28 | 2004-11-25 | Keitaro Kato | Mugitoro natto (soybean fermented with barley and yam) |
| CN101214263A (en) * | 2007-12-26 | 2008-07-09 | 浙江大学宁波理工学院 | Method for preparing freeze-dried powder containing bacillus natto and nattokinase |
| CN101412993A (en) * | 2008-11-28 | 2009-04-22 | 河南省科学院生物研究所有限责任公司 | Solid fermentation method of natto kinase |
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2009
- 2009-11-12 CN CN2009102281846A patent/CN101816395B/en not_active Expired - Fee Related
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2004100680A1 (en) * | 1999-10-28 | 2004-11-25 | Keitaro Kato | Mugitoro natto (soybean fermented with barley and yam) |
| CN101214263A (en) * | 2007-12-26 | 2008-07-09 | 浙江大学宁波理工学院 | Method for preparing freeze-dried powder containing bacillus natto and nattokinase |
| CN101412993A (en) * | 2008-11-28 | 2009-04-22 | 河南省科学院生物研究所有限责任公司 | Solid fermentation method of natto kinase |
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