Domestic natto fermentation equipment and fermentation method

A fermenting equipment and household natto technology, which is applied in the field of small and medium-sized domestic natto fermenting equipment, can solve the problems of thin natto moss, bitter taste, too strong ammonia odor, etc., and achieve uniform temperature and moderate hardness , the effect of avoiding pollution

Active Publication Date: 2014-12-24
丁德星
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In addition, the temperature control principle of the existing natto fermentation machine is very simple. Generally, the temperature inside the fermentation equipment is automatically controlled by the PTC heating element with constant temperature control properties. -24 hours, the finished natto fermented in this way often has a bitter taste, the smell of ammonia is too strong, and the natto moss is thin

Method used

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  • Domestic natto fermentation equipment and fermentation method
  • Domestic natto fermentation equipment and fermentation method
  • Domestic natto fermentation equipment and fermentation method

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0045] Put 160g of dry soybeans into 8 cup-shaped natto fermentation containers after pre-processing (cleaning, soaking, steaming, inoculation with Bacillus natto), and put the containers in the household natto fermentation equipment provided by the invention. On the board, turn on the power of the equipment, the controller first controls the electric heater to work at a constant temperature of 38°C-40°C for 7-10 hours; then controls the electric heater to work at a constant temperature of 43°C-45°C for 1-4 hours; controls the electric heater Work at a constant temperature of 46°C-48°C for 4-6 hours; then refrigerate and cook at about 10°C to obtain finished natto. After observation, the mold lawn in the finished product of natto completely covers the surface of the bean grains and is wrinkled; after stirring, the wire drawing is more powerful, smooth, does not hang beads, and the length of the wire drawing reaches 5-6 meters and is not easy to break. After smelling and tasting...

Embodiment 2

[0049] Put 320g soybeans into 16 cup-shaped natto containers after carrying out the pre-processing process (cleaning, soaking, steaming, and inoculation with Bacillus natto), and put the containers in the household natto fermentation equipment provided by the present invention. A shelf is placed above the board (as shown in the figure), and 8 cups are placed on the baffle and on the shelf. Turn on the power of the equipment, the controller first controls the electric heater to work at a constant temperature of 38°C-40°C for 7-10 hours; then controls the electric heater to work at a constant temperature of 43°C-45°C for 1-4 hours; controls the electric heater to work at a constant temperature of 46°C Work at a constant temperature of -48°C for 4-6 hours; then refrigerate and cook at about 10°C to obtain finished natto. It has been observed that the fermentation properties of the natto on the upper layer (that is, on the shelf) and the natto on the lower layer (that is, on the b...

Embodiment 3

[0053] 120g of soybeans are subjected to the pre-processing process (dry soybeans are first crushed into crushed soybeans with a particle size of 2-5mm by a crusher, then cleaned, soaked, steamed, and inoculated with Bacillus natto) and put into 6 cup-shaped sodium In the bean container, put the container on the baffle plate in the household natto fermentation equipment provided by the present invention, switch on the power supply of the equipment, and the controller first controls the electric heater to work at a constant temperature of 38°C-40°C for 7-10 hours; then controls The electric heater works at a constant temperature of 43°C-45°C for 1-4 hours; the electric heater is controlled to work at a constant temperature of 46°C-48°C for 4-6 hours; finally, it is refrigerated and cooked at about 10°C, and the finished product of broken natto can be obtained . After observation, the mold lawn in the finished product of natto completely covers the surface of the bean grains and...

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Abstract

The invention provides domestic natto fermentation equipment and a fermentation method based on the equipment. The equipment comprises a box body, a box cover and a power supply, wherein an aluminum bottom plate is fixed at the bottom of the box body and an electric heater is fixed on the aluminum bottom plate and is connected with a controller; a fan is further mounted above the aluminum bottom plate and blows air in a direction towards the aluminum bottom plate; a baffle is arranged in the box body and is horizontally arranged; an air inlet is formed in the middle of the baffle; the shape of the air inlet is the same as that of the fan; the fan is arranged at the air inlet; at least one gap is formed between the edge of the baffle and the inner wall of the box body; and the power supply is used for supplying power to the electric heater, the fan and the controller. According to the equipment, air circulation is formed in the box body so that the temperature in a fermentation space is uniform and consistent; a method for controlling the temperature by sections is matched so that the accurate control of the temperature in a fermentation process is realized; and the requirements on different fermentation environment temperatures in different time periods in the fermentation process of natto can be met, and the high-quality natto can be produced.

Description

technical field [0001] The invention belongs to the technical field of fermentation equipment, and in particular relates to a small and medium-sized household natto fermentation equipment and a fermentation method based on the equipment. Background technique [0002] Natto is a fermented food. It is a fermented soy product fermented by fermenting soybeans inoculated with Bacillus natto after steaming. More importantly, the fermentation process produces a variety of physiologically active substances, which have the health care effect of dissolving fibrin in the body and regulating other physiological functions. Natto contains saponin, isoflavones, unsaturated fatty acids, lecithin, folic acid, dietary fiber, calcium, iron, potassium, vitamins and a variety of amino acids, minerals and more than 100 types, vitamin K2, pyricolinic acid and other important nutrients, suitable for long-term consumption to maintain health. According to research by Japanese medical scientists...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/20A23L11/50
CPCA23L11/50
Inventor 丁德星丁瑚镁
Owner 丁德星
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