CN103431315A - Making method of fermented broad bean powder with health protection function - Google Patents
Making method of fermented broad bean powder with health protection function Download PDFInfo
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- CN103431315A CN103431315A CN2013104158077A CN201310415807A CN103431315A CN 103431315 A CN103431315 A CN 103431315A CN 2013104158077 A CN2013104158077 A CN 2013104158077A CN 201310415807 A CN201310415807 A CN 201310415807A CN 103431315 A CN103431315 A CN 103431315A
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Abstract
The invention relates to a processing method of health protection food, and in particular relates to a making method of fermented broad bean powder with a health protection function. The making method comprises the following steps of removing impurities from broad beans, putting the broad beans into boiled water for blanching for 5-10 seconds, taking the broad beans out of the boiled water, immersing the broad beans into clean water, taking out the broad beans until water in the broad beans is drained completely, horizontally laying the broad beans on a shallow disk, putting the shallow disk into a high-pressure pot at the temperature of 121 DEG C for steaming for 30-40 minutes, then cooling the broad beans to 42 DEG C, inoculating a bacillus subtilis seed solution into the broad beans, performing cultivation under the condition of 40-42 DEG C for 18-20 hours, taking out the broad beans, drying the broad beans under the condition of 45 DEG C until the water content is lower than 10 percent, smashing and screening the broad beans through a sieve of 20 meshes to obtain finished products. The fermented broad bean powder made by the method disclosed by the invention realizes the health protection functions of dissolving thrombus, reducing the blood sugar and the like on the basis that the original nutrition and the original effects of the broad beans are remained.
Description
Technical field
What the present invention relates to is a kind of processing method of health food, specifically a kind of preparation method with fermentation broad bean powder of health care.
Background technology
Contain the important element calcium of regulating brain and nerve fiber, zinc, manganese etc. in broad bean, and contain abundant cholelith alkali and phosphatide, the effect that has brain tonic and prevention to be losing one's memory.Calcium in broad bean, be conducive to absorption and the utilization of bone to calcium, can play the effect of replenishing the calcium and promoting skeleton to grow.Rich in protein in broad bean, can reach 26-39%, comprises 8 kinds of essential amino acids, and not containing cholesterol.Vitamin C in broad bean can delay artery sclerosis, and the dietary fiber in broad bean skin has the effect that reduces cholesterol, promotes enterocinesia, and prevention intestinal cancer is had certain effect.The eating method of broad bean be take ways such as boiling, fry, cook soup as main, and deep working method is mainly to utilize Molds and yeasts ferment making broad bean paste or utilize lactobacillus-fermented to make the broad bean pickles.The present invention utilizes the fermentation of bacillus subtilis broad bean, fermentation broad bean powder is made in the broad bean low temperature drying after then fermenting after pulverizing, and this fermentation broad bean powder, on the basis that has retained the former nutritious and effect of broad bean, has increased again many health cares.
Summary of the invention
The purpose of this invention is to provide a kind of preparation method with fermentation broad bean powder of health care.
The object of the present invention is achieved like this:
1, the preparation of bacillus subtilis seed liquor
Take 0.5% beef extract, 1% peptone, 0.5% sodium chloride, 2% glucose, be dissolved in water and be settled to 1000ml, regulate PH to 7.0, obtain bacillus subtilis seed liquor culture medium.By this culture medium moist heat sterilization 20 minutes under 0.1MPa, be cooled to 40 ℃, inoculate a ring bacillus subtilis, under 38～40 ℃, the condition of rotary shaker 160rpm, cultivate 18～20 hours.
2, the making of fermentation broad bean powder
By the broad bean decontamination, take the removal of impurities broad bean of certain mass, putting into the boiling water 5-10 that scalds pulled out after second, add in clear water and soak 24 hours, pull out and drain away the water, be laid on tray, being put in pressure cooker 121 ℃ steams 30～40 minutes, be cooled to 42 ℃, 3% ratio access bacillus subtilis seed liquor according to broad bean weight, stir, 10～15 centimetres of thickness, cover 6 layers of sterile gauze on tray, be put in insulating box, under 40-42 ℃ of condition, cultivate 18～20 hours, taking-up low temperature under 45 ℃ of conditions is dried to moisture below 10%, after pulverizing and cross 20 mesh sieve, get product.
Fermentation broad bean powder of the present invention, on the basis that has retained the former nutritious and effect of broad bean, has increased again many health cares.Broad bean has produced the protease of a large amount of molten fibers after fermentation of bacillus subtilis, the generation of solubilized thrombus, prevention thrombus disease, often edible fermentation broad bean powder of the present invention can periodically increase fibrinolysin activity in blood plasma, effectively prevents the cardiovascular and cerebrovascular embolism; Also can produce another protease during the fermentation, high resiliency protease, can suppress the increase of blood sugar; In addition, during the fermentation, also produce a large amount of vitamin Ks
2, vitamin K
2with high-quality protein in broad bean, calcium synergy, can improve the absorption rate of calcium, so the broad bean after fermentation is stronger than the unfermentable broad bean ability of replenishing the calcium.
The eating method of fermentation broad bean powder of the present invention is for once a day, and each 10-15 gram is advisable.
Specific embodiments
The bacterial strain that the present invention adopts is purchased in Chinese common micro-organisms culture presevation administrative center, is bacillus subtilis CGMCC1.2163.
Take 5g beef extract, 10g peptone, 5g sodium chloride, 20g glucose, be dissolved in water and be settled to 1000ml, regulate PH to 7.0, obtain bacillus subtilis seed liquor culture medium.By this culture medium moist heat sterilization 20 minutes under 0.1MPa, be cooled to 40 ℃, inoculate a ring bacillus subtilis, under 38～40 ℃, the condition of rotary shaker 160rpm, cultivate 18～20 hours.
By the broad bean decontamination, take the removal of impurities broad bean of 1000g, putting into the boiling water 5-10 that scalds pulled out after second, add in clear water and soak 24 hours, pull out and drain away the water, be laid on tray, be put in pressure cooker 121 ℃ and steam 30～40 minutes, be cooled to 42 ℃, access 30ml bacillus subtilis seed liquor, stir, 10～15 centimetres of thickness, cover 6 layers of sterile gauze on tray, be put in insulating box, cultivate 18～20 hours under 40-42 ℃ of condition, take out under 45 ℃ of conditions low temperature and be dried to moisturely below 10%, get product after pulverizing and cross 20 mesh sieve.
Claims (3)
1. the preparation method with fermentation broad bean powder of health care, it is characterized in that: by the broad bean decontamination, take the removal of impurities broad bean of certain mass, putting into the boiling water 5-10 that scalds pulled out after second, add in clear water and soak 24 hours, pull out and drain away the water, be laid on tray, being put in pressure cooker 121 ℃ steams 30～40 minutes, be cooled to 42 ℃, 3% ratio access bacillus subtilis seed liquor according to broad bean weight, stir, 10～15 centimetres of thickness, cover 6 layers of sterile gauze on tray, be put in insulating box, under 40-42 ℃ of condition, cultivate 18～20 hours, taking-up low temperature under 45 ℃ of conditions is dried to moisture below 10%, after pulverizing and cross 20 mesh sieve, get product.
2. a kind of preparation method with fermentation broad bean powder of health care according to claim 1, it is characterized in that: the preparation method of described bacillus subtilis seed liquor is: take 0.5% beef extract, 1% peptone, 0.5% sodium chloride, 2% glucose, be dissolved in water and be settled to 1000ml, regulate PH to 7.0, obtain bacillus subtilis seed liquor culture medium, by this culture medium moist heat sterilization 20 minutes under 0.1MPa, be cooled to 40 ℃, inoculation one ring bacillus subtilis, at 38～40 ℃, under the condition of rotary shaker 160rpm, cultivate 18～20 hours.
3. a kind of preparation method with fermentation broad bean powder of health care according to claim 1 is characterized in that: described bacillus subtilis is purchased in Chinese common micro-organisms culture presevation administrative center, is bacillus subtilis CGMCC1.2163.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN2013104158077A CN103431315A (en) | 2013-09-13 | 2013-09-13 | Making method of fermented broad bean powder with health protection function |
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| Application Number | Priority Date | Filing Date | Title |
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| CN2013104158077A CN103431315A (en) | 2013-09-13 | 2013-09-13 | Making method of fermented broad bean powder with health protection function |
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| CN103431315A true CN103431315A (en) | 2013-12-11 |
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| CN2013104158077A Pending CN103431315A (en) | 2013-09-13 | 2013-09-13 | Making method of fermented broad bean powder with health protection function |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104256542A (en) * | 2014-10-10 | 2015-01-07 | 哈尔滨派特纳生物科技开发有限公司 | Making method of five-spice broad bean sauce |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1177637A (en) * | 1997-09-26 | 1998-04-01 | 北京英特莱幸诺生物技术有限责任公司 | Preparation of living bacillus subtilis and preparation method thereof |
| CN1460429A (en) * | 2003-06-13 | 2003-12-10 | 王禾 | Method for preparing sweetish whole grain sour bean by means of multistrain fermentation method |
| CN1919052A (en) * | 2005-08-25 | 2007-02-28 | 北京燕京中发生物技术有限公司 | Preparation method of bean-containing capsule |
| CN102703340A (en) * | 2012-03-14 | 2012-10-03 | 中国食品发酵工业研究院 | Strain for producing colorful natto and production process |
-
2013
- 2013-09-13 CN CN2013104158077A patent/CN103431315A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1177637A (en) * | 1997-09-26 | 1998-04-01 | 北京英特莱幸诺生物技术有限责任公司 | Preparation of living bacillus subtilis and preparation method thereof |
| CN1460429A (en) * | 2003-06-13 | 2003-12-10 | 王禾 | Method for preparing sweetish whole grain sour bean by means of multistrain fermentation method |
| CN1919052A (en) * | 2005-08-25 | 2007-02-28 | 北京燕京中发生物技术有限公司 | Preparation method of bean-containing capsule |
| CN102703340A (en) * | 2012-03-14 | 2012-10-03 | 中国食品发酵工业研究院 | Strain for producing colorful natto and production process |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104256542A (en) * | 2014-10-10 | 2015-01-07 | 哈尔滨派特纳生物科技开发有限公司 | Making method of five-spice broad bean sauce |
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Application publication date: 20131211 |