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Strain for producing colorful natto and production process

A technology for natto and beans is applied in the fields of color natto production strains, production technology and sensory evaluation, which can solve the problems of strain modification and lack of in-depth research on bean raw materials, and achieve good edible value, The effect of reducing the smell of ammonia and preventing the formation of fatty liver

Active Publication Date: 2012-10-03
CHINA NAT RES INST OF FOOD & FERMENTATION IND CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

This natto product focuses on soaking and germination of soybeans in the production process of the product, and has not done in-depth research on strain transformation and soybean raw materials

Method used

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  • Strain for producing colorful natto and production process

Examples

Experimental program
Comparison scheme
Effect test

example 1

[0034] Example 1: 100 grams of commercially available soybeans and green beans were washed separately and soaked for about 16 hours; weighed 50 grams of soaked beans, and weighed three parallel samples of each type of beans, 121 ° C, 40 minutes, each sample Insert the CICC 10023 bacterial suspension, the inoculum size is 2%, 39°C, humidity 80%, and cultivate for 24 hours. Sensory evaluation was performed on all samples.

[0035] sample color odor Taste Brushed case soy ★★ ★★ ★★★ ★★ Haricot vert ★★ ★★ ★★★ ★★

example 2

[0036] Example 2: 300 grams of commercially available soybeans, green beans, and black beans, respectively, were cleaned and soaked for about 16 hours; combined in pairs, 25 grams of each bean, and 50 grams in total; 50 grams of each bean; Weigh three parallel samples of each type of bean and each combination, 121°C, 40 minutes, each sample is respectively inserted into CICC 10023 and CGMCC No5860 bacterial suspension, the inoculum amount is 2%, 40°C, humidity 80% , and cultured for 22 hours. Sensory evaluation was performed on all samples, see table below.

[0037] sample color odor Taste Brushed case bacteria soybeans and black beans ★★ ★★ ★★ ★★ CICC 10023 Green and Black Beans ★★ ★★ ★★ ★★ CICC 10023 soybeans and green beans ★★ ★★ ★★ ★★ CICC 10023 soybeans and black beans ★★★ ★★★ ★★ ★★★ CGMCC No. 5860 Green and Black Beans ★★★ ★★★ ★★ ★★★ CGMCC No. 5860 soybe...

example 3

[0038] Example 3: 200 grams of commercially available soybeans and 200 grams of peas, respectively, cleaned and soaked for about 16 hours; 25 grams of each type of beans, 50 grams in total; 50 grams of peas; 3 peas and their combination Parallel samples, 121°C, 40 minutes, each sample was inoculated with CGMCC No 5860 bacterial suspension, the inoculum size was 2%, 40°C, humidity 70%, cultured for 20 hours. Sensory evaluation was performed on all samples.

[0039] sample color odor Taste Brushed case pea ★★★ ★★★ ★★★ ★★★ soybeans and peas ★★★ ★★★ ★★★ ★★★

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Abstract

The invention discloses a strain for producing colorful nattos and a production process, belongs to the field of fermentation, and in particular relates to the strain for producing the colorful nattos, the production process and sensory evaluation thereof. The invention provides bacillus subtitlis strain with a preservation number of CGMCC No.5860 for producing the colorful nattos. In the implementation scheme of fermenting production of the colorful nattos, the fermenting culture conditions are as follows: the fermenting temperature is within 38 and 40 DEG C, the humidity is within 70 and 90percent, and the fermentation time is within 20 and 30 hours. According to the strain for producing the colorful nattos and the production process, a new strain after mutation breeding is adopted anddifferent beans are adopted as raw materials for producing the nattos, and produced nattos have uniformly covered mycoderm and excellent dietary property.

Description

Technical field: [0001] The invention belongs to the field of fermentation, and in particular relates to a strain for producing colored natto, a production process and sensory evaluation thereof. Background technique: [0002] Natto is a traditional fermented food that has been eaten for thousands of years. The traditional natto production is to boil the soybeans, wrap them with straw, and keep a certain temperature and humidity. Due to the action of Bacillus subtilis on the straw, after full fermentation, it will become a uniform layer of bacterial film on the surface. A food with a lot of sticky filamentous substances and a unique smell - natto. [0003] Natto is rich in nutrients, not only retains the nutritional value of soybeans, but also contains a large amount of Bacillus natto and polysaccharides, saponins, isoflavones, unsaturated fatty acids, folic acid , dietary fiber, calcium, iron, potassium, rich in vitamin K2, vitamin E, lecithin, linolenic acid, γ-polygluta...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12N1/20A23L1/20C12R1/125A23L11/00
Inventor 陈辉李虹张露宋国勇冯雷
Owner CHINA NAT RES INST OF FOOD & FERMENTATION IND CO LTD
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