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Method for producing Chinese natto through fermentation of double strains

A dual-strain, Chinese-style technology, applied in fermentation, food preparation, food science, etc., to achieve the effects of increased vitality, good smell and taste of natto, and improved smell and taste of natto

Inactive Publication Date: 2015-11-25
江西阳光乳业股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Because natto has the above functions, it has gradually entered the field of vision of Chinese people, but Japanese-style natto cannot be accepted by Chinese people because of its strong fermentation smell of Bacillus natto

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] The method for producing Chinese-style natto by double-strain fermentation, the specific steps are:

[0027] A. Strain cultivation: Bacillus natto and Lactobacillus plantarum are used as fermentation strains

[0028] (1) Inclined bacteria:

[0029] Bacillus natto and Lactobacillus plantarum were respectively cultured and preserved on a slant, using broth agar medium, the medium was sterilized and cooled to room temperature and inoculated, and Bacillus natto was cultured at 37°C for 24 hours; plant milk The bacilli were anaerobically cultured at 37°C for 24 hours and stored in a refrigerator at 4°C;

[0030] (2) Types of triangular bottles:

[0031] Milk medium was used, the medium was sterilized and cooled to room temperature and then inoculated separately, Bacillus natto was cultured in shake flasks at 37°C for 24 hours; Lactobacillus plantarum was cultured statically at 37°C for 24 hours;

[0032] (3) Seed tank cultivation:

[0033] The milk culture medium is used...

Embodiment 2

[0042] The method for producing Chinese-style natto by double-strain fermentation, the specific steps are:

[0043] A. Strain cultivation: Bacillus natto and Lactobacillus plantarum are used as fermentation strains

[0044] (1) Inclined bacteria:

[0045] Bacillus natto and Lactobacillus plantarum were respectively cultured and preserved on a slant, using broth agar medium, the medium was sterilized and cooled to room temperature and inoculated, and Bacillus natto was cultured at 37°C for 24 hours; plant milk The bacilli were anaerobically cultured at 37°C for 24 hours and stored in a refrigerator at 4°C;

[0046] (2) Types of triangular bottles:

[0047] Milk medium was used, the medium was sterilized and cooled to room temperature and then inoculated separately, Bacillus natto was cultured in shake flasks at 37°C for 24 hours; Lactobacillus plantarum was cultured statically at 37°C for 24 hours;

[0048] (3) Seed tank cultivation:

[0049] The milk culture medium is used...

Embodiment 3

[0058] The method for producing Chinese-style natto by double-strain fermentation, the specific steps are:

[0059] A. Strain cultivation: Bacillus natto and Lactobacillus plantarum are used as fermentation strains

[0060] (1) Inclined bacteria:

[0061] Bacillus natto and Lactobacillus plantarum were respectively cultured and preserved on a slant, using broth agar medium, the medium was sterilized and cooled to room temperature and inoculated, and Bacillus natto was cultured at 37°C for 24 hours; plant milk The bacilli were anaerobically cultured at 37°C for 24 hours and stored in a refrigerator at 4°C;

[0062] (2) Types of triangular bottles:

[0063]Milk medium was used, the medium was sterilized and cooled to room temperature and then inoculated separately, Bacillus natto was cultured in shake flasks at 37°C for 24 hours; Lactobacillus plantarum was cultured statically at 37°C for 24 hours;

[0064] (3) Seed tank cultivation:

[0065] The milk culture medium is used,...

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Abstract

The invention discloses a method for producing Chinese natto through fermentation of double strains. The production method comprises steps as follows: bacillus natto and lactobacillus plantarum are cultured in milk respectively and inoculated into soybeans subjected to soaking, steaming, cooling and blending to be fermented, and the Chinese natto is produced. Lactobacillus plantarum grows slower under the aerobic condition, can generate a small quantity of lactic acids and other ingredients and can improve the smell and the flavor of natto; meanwhile, due to reduction of the fermentation temperature and addition of a little salt, the fermented flavor generated by bacillus natto is low, and the Chinese natto is suitable for taste of Chinese people. The produced Chinese natto contains high nattokinase content and rich nutrition, meets the taste of the Chinese people and has a wide market prospect, and the method adopts a simple process and is convenient to operate.

Description

technical field [0001] The invention relates to the technical field of soybean fermentation, in particular to a method for producing Chinese-style natto by using soybean as a raw material and adopting double-strain fermentation. technical background [0002] Natto is a traditional soybean fermented food in Japan. It has a history of more than 2,000 years. It is easy to make, unique in flavor and low in price. Natto is made from soybeans fermented by Bacillus natto. In addition to its high nutritional value, natto also contains a variety of physiologically active substances, such as nattokinase, superoxide dismutase, isoflavones, saponin, tocopherol, vitamins, etc., thus giving natto a variety of health benefits Functions, such as thrombolysis, anti-tumor, lowering blood pressure, preventing osteoporosis, antibacterial and antioxidant effects. [0003] With the development of the economy and the improvement of people's living standards, people's awareness of health care is ...

Claims

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Application Information

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IPC IPC(8): C12P39/00A23L1/20A23L11/00
Inventor 彭冬英袁飞连郑希帆邓飞徐其华邓耀辉
Owner 江西阳光乳业股份有限公司
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