Is natto freeze-dried powder an ordinary food raw material?

No, researcher Chen Danqing said that as far as the natto freeze-dried powder developed by the project team is concerned, the technological process is very complicated, and its manufacturing technology has been declared as a national patent. Simply put, from soybeans to natto freeze-dried powder, soybeans are washed and peeled first, and then the peeled soybeans are soaked in a unique nutrient solution. The formula of nutrient solution is still top secret of the project team, and only a few people can access it. Soybean soaked in nutrient solution can greatly reduce purine substances in the finished natto freeze-dried powder and improve the quality of natto freeze-dried powder. Subsequent vacuum freezing technology, vacuum freeze-drying at 40-60 degrees Celsius, accumulated and preserved many unique nutrients in natto to the maximum extent, such as nattokinase, Bacillus natto, isoflavones, vitamin K2, superoxide dismutase, soybean phospholipids, saponins, vitamin E, vitamin C, oligosaccharides and so on.