CN103431314A - Nutrient black soya bean powder prepared by fermentation of bacillus natto and preparation method thereof - Google Patents
Nutrient black soya bean powder prepared by fermentation of bacillus natto and preparation method thereof Download PDFInfo
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- CN103431314A CN103431314A CN2013104018989A CN201310401898A CN103431314A CN 103431314 A CN103431314 A CN 103431314A CN 2013104018989 A CN2013104018989 A CN 2013104018989A CN 201310401898 A CN201310401898 A CN 201310401898A CN 103431314 A CN103431314 A CN 103431314A
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Abstract
The invention discloses nutrient black soya bean powder prepared by fermentation of bacillus natto and a preparation method thereof. The preparation method comprises the following steps: (1) peeling black soya bean; (2) superfine grinding; (3) cooking for sterilizing; (4) fermenting by using bacillus natto, namely inoculating the amplified bacillus natto to the sterilized material and cultivating for 1-5 days under the conditions that the agitating speed of a rotary shaker is 160rpm and the temperature is 30 DEG C; (5) carrying out compound enzyme enzymolysis, namely adding deionized water to adjust pH after fermentation is finished, adding cellulose, papain and lysozyme to carry out enzymolysis for 0.5-6 hours; and (6) carrying out spray drying, so as to obtain nutrient powder. The product nutrient black soya bean powder disclosed by the invention is rich in nattokinase and polypeptide, and is reasonable in process, abundant in nutrients, fine in texture, good in solubility and long in storage period. The product, namely the nutrient black soya bean powder obtained by the method, can be prepared into capsules, tablets and granules by a conventional method, can be used as a health-care food, and has significant effects of helping to dissolve thrombus, reducing blood fat and preventing liver injury.
Description
Technical field
The invention belongs to food or health food processing technique field, relate to fermenting bacillus natto and prepare nutrition black bean powder and method thereof.
Background technology
Along with growth in the living standard, people are also more and more higher to healthy demand, pursue healthy mode also more and more.The black seed that black soya bean is legume soybean, have high protein, characteristic low in calories, but also have invigorate blood circulation, Li Shui, dispel the wind, clearing heat and detoxicating, nourish the function that strong blood, qi-restoratives crow are sent out.Nutritious black bean is abundant, every hectogram is containing protein 36.1 grams, fatty 15.9 grams, dietary fiber 10.2 grams, carbohydrate 23.3 grams, 224 milligrams of calcium, 243 milligrams, magnesium, 1377 milligrams, potassium, 500 milligrams, phosphorus, also contains vitamin B1, B2, C, nicotinic acid and trace elements iron, manganese, zinc, copper, molybdenum, the selenium of needed by human etc.Therefore, black soya bean is the abundantest health-care good product of nutrition in plant, often eats black soya bean, can softening blood vessel, skin care, delay senility, and particularly useful to patients such as hypertension, heart diseases; And in black soya bean, crude fiber content, up to 4%, is often eaten black soya bean, and crude fibre in food can be provided, promote digestion, prevent that constipation from occurring.Polypeptide after the good protein hydrolysis that black soya bean is rich in also contains many antioxidant contents, and the easy absorption of polypeptide can also reduce the effects such as cholesterol.Utilize the protease hydrolytic soybean protein, can obtain the nutriments such as peptide, amino acid, greatly improved the nutritive value of soybean protein.The natto nutrition abundant with it, various Physiological Mechanism in Regulation and mysterious drug effect and well-known, it is rich in Nattokinase, there is the effects such as rare blood, thrombus dissolving, weight reducing beauty treatment, therefore take black soya bean as raw material, adopt fermenting bacillus natto associating enzymatic hydrolysis to prepare the nutrition black bean powder and accord with the demands of the market.
All there is following shortcoming in fermenting bacillus natto at present: whole soybean carries out the polypeptide processing, and soybean protein is wrapped in soybean, and the soybean crust is by soybean and protease isolation, and the polypeptide degree is low; Be directly finished product after natto fermentation, need low temperature to preserve, be unfavorable for that the circulation of commodity is preserved; Generally take soya bean as raw material, be of low nutritive value.
Summary of the invention
The purpose of this invention is to provide a kind of fermenting bacillus natto and prepare nutrition black bean powder and method thereof, product nutrition black bean powder will be rich in Nattokinase and natto polypeptide, nutritious, matter is thin, dissolubility good, long shelf-life.
To achieve these goals, the present invention proposes following technical scheme:
---decortication---ultramicro grinding---boiling---fermenting bacillus natto---enzymolysis---spray-drying that the present invention relates to technological process comprises: black soya bean.The invention provides a kind of method that fermenting bacillus natto prepares the nutrition black bean powder, use material to be: black soya bean, papain (2000U/g), cellulase (2000U/g), lysozyme (5000U/g), Bacillus natto (CICC No.10459).
A kind of fermenting bacillus natto prepares the method for nutrition black bean powder, and its preparation process is as follows:
(1) black soya bean decortication: black soya bean is peeled;
(2) ultramicro grinding: the decortication black soya bean, add 3-6 doubly to measure deionized water, soybean dietary fiber, make the particle meso-position radius below 20um;
(3) boiling sterilization: the material after pulverizing is 110-121 ℃ of lower sterilizing 30min in temperature, cooling standby;
(4) fermenting bacillus natto: Bacillus natto (CICC No.10459) adopts the potato fluid nutrient medium to enlarge to cultivate 24h, and the Bacillus natto of expansion is seeded to the material after sterilizing, in temperature, is 30 ℃, and shaking speed is to cultivate 1-5 days under the 160rpm condition;
(5) complex enzyme zymohydrolysis (polypeptide): after fermentation ends, add a certain amount of deionized water, make solid-liquid ratio in zymotic fluid reach 1:10, adjust pH to 6.0-8.0, add cellulase 10u/g, papain 20U/g, lysozyme 20U/g, in temperature, be under 30-45 ℃ of condition, enzymolysis 0.5-6h;
(6) spray-drying: by enzymolysis liquid material spray drying, obtain nutrient powder.
The potato fluid nutrient medium refers to the PDA fluid nutrient medium.
Preferably, in described step (1), peeling rate need be more than 70%.
Preferably, the drying process with atomizing parameter is in described step (6): EAT > 150 ℃, 100 ℃ of leaving air temp ﹤.
Fa Benming also protects the nutrition black bean powder prepared by above-mentioned method.
Fermenting bacillus natto provided by the invention prepares product nutrition black bean powder prepared by the method for nutrition black bean powder will be rich in Nattokinase and natto polypeptide, and technique is reasonable, nutritious, matter is thin, dissolubility is good, long shelf-life.The present invention obtains product nutrition black bean powder, can conventional method be prepared into capsule, tablet and granule, as health food, for assist in dissolving thrombus, reducing blood lipid and protection hepatic injury etc., has positive effect.
Additional aspect of the present invention and advantage part in the following description provide, and part will become obviously from the following description, or recognize by practice of the present invention.
The specific embodiment
Below by embodiment, technical scheme of the present invention is described further, but can not be interpreted as limitation of the present invention.
Embodiment 1
The use material is: black soya bean, papain (2000U/g), cellulase (2000U/g), lysozyme (5000U/g), Bacillus natto (CICC No.10459).
Take 500 gram black soya beans, by the black soya bean decortication, peeling rate need be more than 70%; The decortication soybean adds 5 times of deionized waters (being 2500ml), and soybean dietary fiber, make the particle meso-position radius below 20um; By the material after pulverizing, in temperature, be 110-121 ℃ of lower sterilizing 30min, cooling after, access Bacillus natto (Bacillus natto (CICC No.10459) adopts the potato fluid nutrient medium to enlarge and cultivates 24h, by the Bacillus natto inoculation enlarged).In temperature, be 30 ℃, shaking speed is 160rpm condition bottom fermentation 3 days, and after fermentation ends, adopting the fibrin plate method to detect natto kinase activity in zymotic fluid is 10IU/ml.
Zymotic fluid adds the deionized water of 2500ml, makes solid-liquid ratio in zymotic fluid reach 1:10, adjusts pH to 7.0, adding cellulase 10u/g(is 2.5g), papain 20U/g(is 5g), lysozyme 20U/g(is 2g), in temperature, be under 40 ℃ of conditions, enzymolysis 4h; By material spray drying after enzymolysis, obtain ultra-fine nutrient powder, meso-position radius≤10um.Adopt biuret method to detect the content of polypeptide in nutrient powder, the conversion ratio of polypeptide is 86.6%.
The detection method of conversion ratio: free amino acid adopts formol titration; Protein adopts Kjeldahls method.Polypeptide adopts biuret method to detect.
Polypeptide conversion ratio computing formula: conversion ratio=(T2-T1)/(P1-P2).
In formula: T2 is content of peptides after enzymolysis; T1 is content of peptides before enzymolysis; P1 is total protein content before enzymolysis; P2 is acid-soluble protein content before enzymolysis.
Although illustrated and described embodiments of the invention, those having ordinary skill in the art will appreciate that: in the situation that do not break away from principle of the present invention and aim can be carried out multiple variation, modification, replacement and modification to these embodiment, scope of the present invention is limited by claim and equivalent thereof.
Claims (4)
1. a fermenting bacillus natto prepares the method for nutrition black bean powder, it is characterized in that, its preparation process is as follows:
(1) black soya bean decortication: black soya bean is peeled;
(2) ultramicro grinding: the decortication black soya bean, add 3-6 doubly to measure deionized water, soybean dietary fiber, make the particle meso-position radius below 20um;
(3) boiling sterilization: the material after pulverizing is 110-121 ℃ of lower sterilizing 30min in temperature, cooling standby;
(4) fermenting bacillus natto: Bacillus natto (CICC No.10459) adopts the potato fluid nutrient medium to enlarge to cultivate 24h, and the Bacillus natto of expansion is seeded to the material after sterilizing, in temperature, is 30 ℃, and shaking speed is to cultivate 1-5 days under the 160rpm condition;
(5) complex enzyme zymohydrolysis (polypeptide): after fermentation ends, add a certain amount of deionized water, make solid-liquid ratio in zymotic fluid reach 1:10, adjust pH to 6.0-8.0, add cellulase 10u/g, papain 20U/g, lysozyme 20U/g, in temperature, be under 30-45 ℃ of condition, enzymolysis 0.5-6h;
(6) spray-drying: by enzymolysis liquid material spray drying, obtain nutrient powder.
2. method according to claim 1, is characterized in that, in described step (1), peeling rate need be more than 70%.
3. method according to claim 1, is characterized in that, the drying process with atomizing parameter is in described step (6): EAT > 150 ℃, 100 ℃ of leaving air temp ﹤.
4. the nutrition black bean powder that prepared by the described method of claim 1-3 any one.
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Cited By (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104664238A (en) * | 2015-03-30 | 2015-06-03 | 安徽燕之坊食品有限公司 | Black cereal deep processing food and manufacturing method thereof |
| CN106819865A (en) * | 2017-01-11 | 2017-06-13 | 古吉生物科技（大连）有限公司 | A kind of preparation method of black soya bean and the compound natto of chick-pea |
| CN106819973A (en) * | 2016-12-29 | 2017-06-13 | 广东省农业科学院蚕业与农产品加工研究所 | A kind of preparation method of the mulberry fruit microbial compound preparation with hypoglycemic and bowel relaxing functions |
| CN107384995A (en) * | 2017-08-15 | 2017-11-24 | 湖北麦克森生物技术有限公司 | A kind of preparation method of natto polypeptide and its application in blood lipid-lowering medicine is prepared |
| CN110477281A (en) * | 2018-05-14 | 2019-11-22 | 许昌神飞航天生物科技有限公司 | A kind of suitable spacefarer promotes the nutritional preparation of constitution |
| CN111011579A (en) * | 2019-12-27 | 2020-04-17 | 武汉中地西能科技有限公司 | Black bean selenium polypeptide and preparation method and application thereof |
| CN111357824A (en) * | 2018-12-26 | 2020-07-03 | 获嘉天众生物技术有限公司 | Preparation method of fermented black soybean milk powder |
| CN111357825A (en) * | 2018-12-26 | 2020-07-03 | 获嘉天众生物技术有限公司 | Preparation method of fermented composite soybean milk powder |
| CN111357927A (en) * | 2018-12-26 | 2020-07-03 | 获嘉天众生物技术有限公司 | Preparation method of fermented red five-cereal composite nutrition powder |
| CN111357926A (en) * | 2018-12-26 | 2020-07-03 | 获嘉天众生物技术有限公司 | Preparation method of fermented black five-cereal composite nutrition powder |
| CN112293627A (en) * | 2019-11-25 | 2021-02-02 | 重庆康康康生物科技有限公司 | Vegetable protein functional peptide beverage and preparation method thereof |
| CN112501227A (en) * | 2020-12-11 | 2021-03-16 | 山西娇禾生物科技有限公司 | Method for producing black bean polypeptide protein powder by biological fermentation |
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| CN1545911A (en) * | 2003-12-05 | 2004-11-17 | 四川高维***工程技术有限公司 | Production technique of natto polypeptide nutritious powder |
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Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN1545911A (en) * | 2003-12-05 | 2004-11-17 | 四川高维***工程技术有限公司 | Production technique of natto polypeptide nutritious powder |
Cited By (14)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104664238A (en) * | 2015-03-30 | 2015-06-03 | 安徽燕之坊食品有限公司 | Black cereal deep processing food and manufacturing method thereof |
| CN106819973B (en) * | 2016-12-29 | 2020-10-09 | 广东省农业科学院蚕业与农产品加工研究所 | Preparation method of mulberry microorganism compound preparation with functions of reducing blood sugar and relaxing bowels |
| CN106819973A (en) * | 2016-12-29 | 2017-06-13 | 广东省农业科学院蚕业与农产品加工研究所 | A kind of preparation method of the mulberry fruit microbial compound preparation with hypoglycemic and bowel relaxing functions |
| CN106819865A (en) * | 2017-01-11 | 2017-06-13 | 古吉生物科技（大连）有限公司 | A kind of preparation method of black soya bean and the compound natto of chick-pea |
| CN107384995A (en) * | 2017-08-15 | 2017-11-24 | 湖北麦克森生物技术有限公司 | A kind of preparation method of natto polypeptide and its application in blood lipid-lowering medicine is prepared |
| CN107384995B (en) * | 2017-08-15 | 2020-12-01 | 湖北麦克森生物技术有限公司 | Preparation method of natto polypeptide and application of natto polypeptide in preparation of blood fat reducing medicine |
| CN110477281A (en) * | 2018-05-14 | 2019-11-22 | 许昌神飞航天生物科技有限公司 | A kind of suitable spacefarer promotes the nutritional preparation of constitution |
| CN111357824A (en) * | 2018-12-26 | 2020-07-03 | 获嘉天众生物技术有限公司 | Preparation method of fermented black soybean milk powder |
| CN111357927A (en) * | 2018-12-26 | 2020-07-03 | 获嘉天众生物技术有限公司 | Preparation method of fermented red five-cereal composite nutrition powder |
| CN111357926A (en) * | 2018-12-26 | 2020-07-03 | 获嘉天众生物技术有限公司 | Preparation method of fermented black five-cereal composite nutrition powder |
| CN111357825A (en) * | 2018-12-26 | 2020-07-03 | 获嘉天众生物技术有限公司 | Preparation method of fermented composite soybean milk powder |
| CN112293627A (en) * | 2019-11-25 | 2021-02-02 | 重庆康康康生物科技有限公司 | Vegetable protein functional peptide beverage and preparation method thereof |
| CN111011579A (en) * | 2019-12-27 | 2020-04-17 | 武汉中地西能科技有限公司 | Black bean selenium polypeptide and preparation method and application thereof |
| CN112501227A (en) * | 2020-12-11 | 2021-03-16 | 山西娇禾生物科技有限公司 | Method for producing black bean polypeptide protein powder by biological fermentation |
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