A preparation method of health-care natto puffs
A production method and health-care technology, applied in baking, baked food with modified ingredients, baked food, etc., can solve the problems of unfavorable food, high fat, high calorie, etc.
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Embodiment 1
[0014] 1) Fermentation of natto: use tea seed dregs and soybeans as raw materials, prepare a fermentation culture medium according to 80 parts of soybeans, 20 parts of camellia oleifera seed dregs, and 80 parts of water. Cool to about 40°C after cooking, inoculate 4% Bacillus natto, put it in a 37°C incubator and cultivate it for 24 hours, and then ripen it in a refrigerator at 4°C for 24 hours to form natto. The natto made by this method has good wire drawing, more mucus and no ammonia smell.
[0015] 2) Preparation of puff filling: Take 100 parts of the above-mentioned natto, add 50-60 parts of milk, 20-25 parts of white sugar, 15-20 parts of maltose, and 1-2 parts of salt, mix well, and beat with a beater until Use it as a puff filling in a viscous shape, and keep it in the refrigerator for later use. The puff filling made by this method is chocolate sauce color, bright and uniform in color; less mucus, poor viscosity, too thin and sweet.
[0016] 3) Preparation of puff s...
Embodiment 2
[0019] 1) Fermentation of natto: 70 parts of soybeans, 30 parts of camellia seed meal, and 80 parts of water were used to prepare a fermentation culture medium, and steamed in a high-pressure steam sterilizer at 121°C for 30 minutes, cooled to about 40°C after cooking, and inoculated 4% Bacillus natto was placed in an incubator at 37° C. for 24 hours, and then cooked in a refrigerator at 4° C. for 24 hours to form natto. This method has less stringy natto, less mucus, and a little bitter taste.
[0020] 2) Preparation of puff filling: Take 100 parts of the above-mentioned natto, add 40-50 parts of milk, 13-15 parts of white sugar, 12-15 parts of maltose, and 1-2 parts of salt, mix well, and beat with a beater until Use it as a puff filling in a viscous shape, and keep it in the refrigerator for later use. The puff filling made by this method has the color of chocolate sauce, bright and uniform color; it has a lot of mucus and good viscosity; it has the unique strong fragrance...
Embodiment 3
[0024] 1) Fermentation of natto: 60 parts of soybeans, 40 parts of camellia seed meal, and 80 parts of water were used to prepare a fermentation culture medium, and steamed in a high-pressure steam sterilizer at 121°C for 30 minutes, cooled to about 40°C after cooking, and inoculated 4% Bacillus natto was placed in an incubator at 37° C. for 24 hours, and then cooked in a refrigerator at 4° C. for 24 hours to form natto. The natto of this method is almost not drawn, and the bitterness is severe.
[0025] 2) Preparation of puff filling: Take 100 parts of the above-mentioned natto, add 30-40 parts of milk, 9-12 parts of white sugar, 10-12 parts of maltose, and 1-2 parts of salt, mix well, and beat with a beater until Use it as a puff filling in a viscous shape, and keep it in the refrigerator for later use. The puff filling made by this method has the color of chocolate sauce, rough taste, dry thick and slightly sweet taste.
[0026] 3) Preparation of puff skin: Take 40 parts ...
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