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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.

Active Publication Date: 2017-02-22
HUNAN AGRICULTURAL UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, most of the products sold in the market are cream puffs and chocolate puffs. These products are high in calories and fat, which are not conducive to people with high blood pressure, high blood fat, and high blood sugar.

Method used

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  • A preparation method of health-care natto puffs

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Experimental program
Comparison scheme
Effect test

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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Abstract

The invention provides a production method of health type natto puffs. The production method comprises the following steps: firstly, by taking camellia seed meal and soybeans as raw materials, adding water to prepare a fermented culture base material; putting the fermented culture base material into a high-pressure steam sterilization pot to be cooked; after the fermented culture base material is cooked, cooling to be about 40 DEG C; inoculating bacillus natto and culturing; putting the mixture into a refrigerator at 4 DEG C to be subjected to after-ripening, so as to form natto; taking the prepared natto and adding milk, white granulated sugar, maltose and table salt, and mixing respectively; pulping the mixture to be thick to obtain puff stuffing, and refrigerating the puff stuffing in a refrigerator for later use; in addition, taking butter, water, the table salt and the white granulated sugar and boiling; then adding low-gluten flour, rapidly stirring until dough is not stuck on the pot and taking away the pot from fire; pouring scattered eggs by time and stirring until the mixture is in a reversed triangle shape and does not drop off when being picked by chopsticks; filling the mixture into a piping bag and putting the mixture into a drying oven to prepare puff wrappers; and after the puff wrappers are cooled, filling the puff stuffing into the prepared puff wrappers to form the natto puffs. The natto puffs prepared by the invention have low heat, low fat and low sugar and are suitable for people with hypertension, hyperlipidemia and hyperglycemia to eat.

Description

technical field [0001] The invention relates to a method for making puffs with special health care functions, in particular to a method for producing natto by fermenting camellia seed dregs and soybeans as raw materials, and adding appropriate milk, white sugar, and maltose to make it have thrombolytic effect and low calorie. puff filling, and a method for producing puffs from low-fat puff skins with an optimized raw material formula. Background technique [0002] Natto not only has high nutritional value, but also contains all essential amino acids, unsaturated fatty acids, linoleic acid, lipids, lecithin, etc.; and some physiologically active substances found in natto make natto have a variety of health benefits. Functions, especially the antithrombotic effect of nattokinase, make it a health food for preventing thromboembolic diseases, and have very important development value. Yet, because natto has special mouthfeel and smell, thereby is difficult to be accepted by my ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A21D13/38A21D13/33A21D13/06A21D13/31
Inventor 陈力力李梦丹杨伊磊郭华蒋立文周建平
Owner HUNAN AGRICULTURAL UNIV
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