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Preparation method of freeze-dried leisure natto

A natto, freeze-drying technology, applied in food preparation, food science, application, etc., can solve problems such as poor product taste

Inactive Publication Date: 2014-08-06
广西家里人食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But the kind, quantity of its condiments, and the technical parameters of vacuum freeze-drying are all different from the present invention, and the product taste is not good

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] 1. Mix fresh natto with yeast extract, glucose, salt, and soy sauce according to the following weight ratios:

[0018] Fresh natto-yeast extract-glucose-salt-soy sauce=100kg:0.3kg:0.8kg:0.3kg:4kg.

[0019] 2. Freeze the above mixture at minus 35°C for 3 hours.

[0020] 3. Vacuum freeze-dry the frozen mixture according to the following technical parameters:

[0021] (1) Vacuum degree: 80Pa for the first 8 hours, 70Pa for 9 hours to 12 hours, and 40Pa after 13 hours;

[0022] (2) Cold trap temperature: minus 38°C;

[0023] (3) Heating plate temperature: 85°C, maintain for 4 hours → 75°C, maintain for 4 hours → 65°C, maintain for 4 hours → 55°C, maintain for 4 hours → 50°C, maintain for 6 hours, until the water content is 5%, that is Freeze-dried leisure natto can be obtained.

Embodiment 2

[0025] 1. Mix fresh natto with yeast extract, glucose, salt, and soy sauce according to the following weight ratios:

[0026] Fresh natto-yeast extract-glucose-salt-soy sauce=100kg:0.9kg:1.5kg:0.9kg:8kg.

[0027] 2. Freeze the above mixture at minus 37°C for 5 hours.

[0028] 3. Vacuum freeze-dry the frozen mixture according to the following technical parameters:

[0029] (1) Vacuum degree: 90Pa for the first 8 hours, 80Pa for 9 hours to 12 hours, and 60Pa after 13 hours;

[0030] (2) Cold trap temperature: minus 40°C;

[0031] (3) Heating plate temperature: 90°C, maintain for 4 hours → 80°C, maintain for 4 hours → 70°C, maintain for 4 hours → 60°C, maintain for 4 hours → 55°C, maintain for 4 hours, until the water content is 3%, that is Freeze-dried leisure natto can be obtained.

Embodiment 3

[0033] 1. Mix fresh natto with yeast extract, glucose, salt, and soy sauce according to the following weight ratios:

[0034] Fresh natto-yeast extract-glucose-salt-soy sauce=100kg:0.6kg:1kg:0.5kg:6kg.

[0035] 2. Freeze the above mixture at -36°C for 4 hours.

[0036] 3. Vacuum freeze-dry the frozen mixture according to the following technical parameters:

[0037] (1) Vacuum degree: 85Pa for the first 8 hours, 75Pa for 9 hours to 12 hours, 50Pa for 13 hours to 21 hours;

[0038] (2) Cold trap temperature: minus 39°C;

[0039] (3) Heating plate temperature: 88°C, maintain for 4 hours → 78°C, maintain for 4 hours → 68°C, maintain for 4 hours → 58°C, maintain for 4 hours → 53°C, maintain for 5 hours, until the water content is 4%. Obtain freeze-dried recreational natto.

[0040] With the agarose-fibrin plate method, measure fresh natto and the freeze-dried recreational nattokinase activity of above-mentioned three embodiments, contrasting result is shown in Table 1:

[0041...

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PUM

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Abstract

The invention discloses a preparation method of freeze-dried leisure natto. The preparation method comprises the steps of (1) mixing the following raw materials in parts by weight: 100 parts of fresh natto, 0.3-0.9 part of a yeast extract, 0.8-1.5 parts of glucose, 0.3-0.9 part of edible salt and 4-8 parts of soybean sauce; (2) freezing the mixture at the temperature of -35 to -37 DEG C for 3-5 hours; and (3) performing vacuum freeze-drying treatment, wherein the vacuum degree is 80-90 Pa in the previous 8 hours, is 70-80 Pa in the period between 9-12 hours, and is 40-60 Pa after 13 hours, the cold trap temperature is 38-40 DEG C, the temperature of a heating plate is 85-90 DEG C and is preserved for 4 hours, the temperature of 75-80 DEG C is preserved for 4 hours, the temperature of 65-70 DEG C is preserved for 4 hours, the temperature of 55-60 DEG C is preserved for 4 hours, and the temperature of 50-55 DEG C is preserved for 4-6 hours. The natto is freeze-dried after being sauced, so that the wired smell of the fresh natto can be covered, and a specific sauced flavor is generated; nutritional components which are not contained in the natto are supplemented; the natto tastes fragile, sweet and salty, has a delicious flavor, and can be stored for a long time, and functional components such as nattokinase of the fresh natto can be retained.

Description

technical field [0001] The invention relates to a food processing method, in particular to a method for preparing freeze-dried recreational natto by using vacuum freeze-drying technology. technical background [0002] Natto is made from soybeans, which are inoculated with Bacillus natto and processed through high-temperature fermentation and other processes. Natto originated from China, and it was used as a nutritious food and condiment after it was introduced into Japan. The health care function of natto is mainly related to various functional factors such as nattokinase, natto isoflavones, saponins, and vitamin K2. Although natto has high medicinal value, some people stay away from it because of its unique smell and sticky silk. In addition, because natto is not easy to store and has a short storage time, it is not conducive to eating. [0003] "Production method of freeze-dried natto" (application number: 200710046112.0), this invention provides a production method of ...

Claims

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Application Information

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IPC IPC(8): A23L1/20A23L1/30A23L11/50
CPCA23L33/10A23V2002/00A23L11/50A23V2250/218
Inventor 刘圣本梁永平陈美芬何力刘思思
Owner 广西家里人食品有限公司
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