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Preparation method for bouquet natto

A wine-flavored natto and bean technology, which is applied in the field of food microbes and fermentation engineering, can solve the problems that are difficult to obtain the recognition and acceptance of Chinese consumers, and achieve the elimination of odor and beany smell, easy utilization and high nutritional content Effect

Inactive Publication Date: 2009-11-04
NANCHANG UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But because of its unique smell, it is difficult for it to be recognized and accepted by Chinese consumers.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] 1) Select 500g soybeans and soak them in water, the ratio of water to material is 2:1, soak them at room temperature for 8 hours, take them out and drain them. Swelled soybeans were sterilized under high temperature and high pressure at 108°C for 30 minutes.

[0017] 2) Prepare 100ml of beef extract-peptone liquid medium, sterilize and cool it, insert a ring of Bacillus subtilis slant lawn, and incubate with aeration at 37°C for 24 hours.

[0018] 3) Take 500g of sterilized soybeans, add 50ml of Bacillus subtilis seed liquid, and stir evenly. Tie the mouth of the container with six layers of gauze, and culture at 37°C for 2 days with ventilation. Take it out and place it in refrigerated overnight at 4°C to obtain the original natto.

[0019] 4) Prepare 100ml of wort liquid medium, sterilize and cool, insert a ring of Saccharomyces cerevisiae slant lawn, and incubate at 30°C for 48h.

[0020] 5) Take 500g of original natto, add 10g of sucrose and 10g of maltose, stir ...

Embodiment 2

[0022] 1) Select 1 kg of broad beans and soak them in water, the ratio of water to material is 4:1, soak them in warm water at 40°C for 4 hours, take them out and drain. Remove the shell (bean skin) from the swollen broad beans, sterilize under high temperature and high pressure, and sterilize at 121° C. for 20 minutes.

[0023] 2) Prepare 250ml of beef extract-peptone liquid medium, sterilize and cool it, insert a ring of Bacillus subtilis slant lawn, and culture in aeration at 37°C for 24 hours.

[0024] 3) Take 1 kg of pretreated broad beans, add 200 ml of Bacillus subtilis seed solution, and stir evenly. Tie the mouth of the container with six layers of gauze, and culture at 37°C for 2 days with ventilation. Take out and place in refrigerated overnight at 4°C to obtain broad bean type original natto.

[0025] 4) Prepare 250ml of wort liquid medium, sterilize and cool, insert a ring of Saccharomyces cerevisiae slant lawn, and incubate at 30°C for 48h.

[0026] 5) Take 1 ...

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PUM

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Abstract

A preparation method for bouquet natto belongs to the technical scheme of food microorganism and fermentation engineering. The method has following steps: beans with high content of vegetable proteins is selected, soaked in water, sterilized at high temperature and pressure, bacterized with bacillus subtilis seed fermentation broth, fermentated, after-matured. The invention is characterized in that the after-matured material is then added with barmy carbohydrate, bacterized with Saccharomyces cerevisiae, fermentated and after-matured to obtain the finished product. The invention processes secondary fermentation based on the prior preparation method of natto, bacterizes Saccharomyces cerevisiae and adds barmy carbohydrate which provides plenty of nutrients for the growing of Saccharomyces cerevisiae, thus providing good condition for improving the flavor of original natto, completely eliminating the special odious smell and the beany flavor of the original natto, maintaining the original ropiness and completely utilizing the original nutrients. The prepared natto has pure flavor and high nutritional components.

Description

technical field [0001] The invention belongs to the field of food microbes and fermentation engineering, in particular to natto food and a preparation method thereof. Background technique [0002] Natto is a functional food made from soybean fermented by Bacillus subtilis. In addition to being rich in amino acids, organic acids, oligosaccharides and other ingredients that are easily absorbed by the human body, natto also contains some physiologically active substances, which have multiple health care functions. In Japan, natto has been eaten for many years. In recent years, with the discovery of the health care function of natto, especially the thrombolytic function, the research and consumption of natto have spread all over Japan. my country is the hometown of soybeans, and soybean resources are extremely rich. The development of natto food has unique advantages in raw materials. Moreover, with the increase in the proportion of the aging population in society, there are...

Claims

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Application Information

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IPC IPC(8): A23L1/202A23L1/211A23L1/29A23L11/20A23L11/30A23L33/00
Inventor 余勃
Owner NANCHANG UNIV
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