Preparation method of Chinese-style freeze-dried leisure natto

A production method and technology of natto, which are applied in food drying, food ingredients as odor improvers, food science, etc., can solve the problems of sticky silk, bad appearance, inconvenient storage, eating and carrying, etc., and achieve easy storage and portability Effect

Pending Publication Date: 2020-02-21
JILIN ACAD OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The purpose of the present invention is to overcome the unpleasant unique taste of existing traditional natto products, more sticky silk, bad appearance, and the shortcomings of inconvenient product storage, eating and carrying, and provide a product with a flavor suitable for Chinese consumption, which is convenient for product preservation, and Preparation method of Chinese style freeze-dried leisure natto with high biological activity and edible at any time

Method used

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  • Preparation method of Chinese-style freeze-dried leisure natto
  • Preparation method of Chinese-style freeze-dried leisure natto

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] (1) Selection of raw materials: Classification is carried out through a grain vibration cleaning machine, and high-quality small beans with a diameter of less than 5.5mm and the same size are selected.

[0030] (2) Cleaning of raw materials: The selected soybeans are washed with a soybean washing machine to remove sand, dust and organic matter attached to the surface of the beans.

[0031] (3) Raw material soaking: put the soybeans in a container, add water three times the weight of the soybeans, let the soybeans fully absorb water, soften the tissue, easy to cook, and the surface of the soybeans is basically free of wrinkles.

[0032] (4) Cooking of raw materials: Put the soybeans in step (3) into a high-pressure cooking pot, the steam pressure will rise to 1.5-2.0kg, keep this situation for 40 minutes, then turn off the steam valve, wait for 15 minutes, and complete the cooking .

[0033] (5) Inoculation of Bacillus natto: Inoculate the raw soybeans in step (4) with ...

Embodiment 2

[0039] (1) Selection of raw materials: Grading is carried out through a grain vibration cleaning machine, and high-quality chickpeas with consistent specifications and sizes are selected.

[0040] (2) Cleaning of raw materials: The selected chickpeas are washed with a bean washing machine to remove sand, dust and organic matter attached to the surface of the beans.

[0041] (3) Raw material soaking: put the chickpeas in a container, add water three times the weight of the chickpeas, so that the chickpeas can fully absorb water, soften the tissue, and be easy to cook. The surface of the chickpeas is basically free of wrinkles.

[0042](4) Cooking of raw materials: Put the chickpeas in step (3) into a high-pressure cooking pot, the steam pressure will rise to 1.5-2.0kg, keep this situation for 30 minutes, then turn off the steam valve, wait for 10 minutes, Finish cooking.

[0043] (5) Inoculation of Bacillus natto: Inoculate the raw material chickpeas in step (4) to 85° C. and ...

Embodiment 3

[0049] (1) Selection of raw materials: Grading is carried out through the grain vibration cleaning machine, and high-quality black beans with consistent specifications and sizes are selected.

[0050] (2) Cleaning of raw materials: The selected black beans are washed with a bean washing machine to remove sand, dust and organic matter attached to the surface of the beans.

[0051] (3) Raw material soaking: put the black beans in a container, add water 2.5 times the weight of the black beans, let the black beans fully absorb water, soften the tissue, easy to cook, and the surface of the black beans is basically free of wrinkles.

[0052] (4) Cooking of raw materials: put the black beans in step (3) into the high-pressure cooking pot, the steam pressure will rise to 1.5-2.0kg, keep this situation for 30 minutes, then turn off the steam control valve, wait 15 minutes, and complete the cooking .

[0053] (5) Inoculation of Bacillus natto: Inoculate the raw soybeans in step (4) wit...

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Abstract

The invention relates to a processing method of Chinese-style natto suitable for taste of Chinese consumers, and belongs to the field of bean health food processing. According to the invention, beansare subjected to raw material selection, material cleaning, raw material soaking and cooking, cooling, bacillus subtilis inoculation for fermentation, maturation, spraying of a prepared seasoning sauce, uniform stirring, vacuum freeze drying, crushing, and vacuum bagging. The invention provides the Chinese-style freeze-dried leisure natto product which is suitable for being eaten in China in flavor, convenient to preserve, high in biological activity, and ready to eat.

Description

technical field [0001] The invention belongs to the field of bean health food processing, in particular to a Chinese-style natto processing method suitable for the taste of Chinese consumers. Background technique [0002] SUMMARY OF THE INVENTION Traditional natto is a micro-ecological food fermented from small soybeans by Bacillus natto. It is a food and health product that people in Japan and Southeast Asia like to eat. Natto contains natto peptide, nattokinase, superoxide dismutase, polysaccharides, isoflavones, saponins, lecithin, vitamin E, vitamin K, etc., which can inhibit harmful intestinal bacteria, adjust the balance of intestinal flora, and improve digestion The role of the function. Natto contains about 60% water, 20% crude protein, 8% crude fat, 2% crude fiber and 2% ash. The traditional eating method of natto food in Japan is natto rice. The so-called natto rice is to add a certain amount of soy sauce or Japanese wasabi to the natto fermented without adding a...

Claims

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Application Information

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IPC IPC(8): A23L11/00A23L5/10A23L27/00A23L3/44A23L11/50
CPCA23L5/17A23L27/00A23L3/44A23V2002/00A23L11/50A23V2300/10A23V2200/15
Inventor 李达王景会牛红红苗欣宇刘佳彤林航
Owner JILIN ACAD OF AGRI SCI
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