CN104026490B - A kind of preparation method of less salt fermented black natto - Google Patents
A kind of preparation method of less salt fermented black natto Download PDFInfo
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- CN104026490B CN104026490B CN201410203332.XA CN201410203332A CN104026490B CN 104026490 B CN104026490 B CN 104026490B CN 201410203332 A CN201410203332 A CN 201410203332A CN 104026490 B CN104026490 B CN 104026490B
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/24—Synthetic spices, flavouring agents or condiments prepared by fermentation
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/50—Fermented pulses or legumes; Fermentation of pulses or legumes based on the addition of microorganisms
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
Abstract
The invention discloses a kind of preparation method of less salt fermented black natto, the selecting and cleaning of the method comprises the steps: (1) soybean; (2) dipping by lye; (3) boiling; (4) brown stain; (5) ferment; (6) sterilizing, packaging.The method fermentation time is short, in black natto, amino acid content is high, and in every gram of black natto, amino acid nitrogen content is 0.5-1.5wt%, and natto kinase activity is 4800-5500U/g, superoxide dismutase activity is 210-230U/g, and the content of isoflavones is 350-450 μ g/g.The natto of this explained hereafter not only significantly reduces cost, and salinity is low, safety and sanitation.
Description
Technical field
The invention belongs to food processing field, be specifically related to a kind of method utilizing bafillus natto to inoculate Soybean production less salt fermented black natto.
Background technology
Natto be by
bafillus nattofermentation soybean
healthy food.Traditional fabrication natto adopts straw as the source of fermenting agent, in the local spontaneous fermentation 1-2 days that humiture is higher after wrapping up, treats that a kind of mucus shape material of white appears in soybean surface after being cooled by the soya bean of boiling with straw.At present in Japan, natto food is produced and is substantially achieved industrialization, serialization and commercialization.
Bafillus natto (Bacillusnatto) is the bacterial classification separated from japanese traditional food, and its original strain is identical with bacillus subtilis, is subspecies of bacillus subtilis.Bafillus natto often claims Bacillus natto, not only there is the performance of the macromolecular substances such as decomposing protein, carbohydrate, fat, make in fermented product, to be rich in the multiple compositions be easily absorbed by the body such as amino acid, organic acid, oligosaccharide, and in the process of fermenting bacillus natto natto, also found some physiological activators wherein and make natto have plurality of health care functions, as the effect such as antitumor, hypotensive, antibacterial, also can prevention of osteoporosis, improve the digestibility, anti-oxidant etc. of protein.
Non-enzymatic browning refers to the brown stain occurred when not having enzyme to participate in.Food is in heating or long storage periods, and can produce melanoidin pigment in various degree, this kind of reaction does not have the participation of enzyme, therefore claims nonenzymatic browning reaction.Non-enzymatic browning mainly contains three kinds of mechanism: (Mei Lade) reaction, caramelization and ascorbic acid browning reaction.
Soybean is generated black soybean through non-enzymatic browning by the present invention, then generates black natto through the fermentation of bafillus natto less salt.
Summary of the invention
The invention provides a kind of method utilizing bafillus natto to inoculate Soybean production less salt fermented black natto, obtained black natto nutrient composition content be high, easily absorb, and with short production cycle, cost is low.
In order to realize object of the present invention, inventor is studied and persistent exploration by lot of experiments, finally obtains following technical scheme:
A preparation method for less salt fermented black natto, is characterized in that the method comprises the following steps:
(1) soybean selects, cleans: select fully ripe, the soybean that full grains, free from insect pests, nothing are gone mouldy; Clean three times, remove the silt on soybean surface, dust and microorganism;
(2) soybeans soaking: soybean uses the alkali lye of pH=8-10 to carry out immersion 12-24h;
(3) soybean boiling: the soybean after immersion is in 110-120 DEG C, 0.1-0.2MPa boiling 25-40min;
(4) brown stain: the temperature and humidity control under the humidity of 85-95 DEG C, 85-95% of the soybean after boiling cultivates 120-240h; Then be cooled to 50-60 DEG C, continue temperature and humidity control under the humidity of 80-90% and cultivate 24-72h;
(5) ferment: inoculate bafillus natto by the 0.01-0.5% of soybean weight, and add salt, wherein the content of salt is the 2-4% of soybean amount, cold fermentation 6-8h;
(6) high-temperature sterilization, packaging.
Preferably, the preparation method of a kind of less salt fermented black natto as above, is characterized in that: the alkali lye described in step (2) is: any one or more aqueous slkali below: 0.1mol/L NaOH, 0.4mol/L sodium carbonate, 0.5mol/L sodium acid carbonate, 0.1mol/L potassium hydroxide, 0.4mol/L potash, 0.5mol/L saleratus, 0.2mol/L calcium hydroxide.
Preferably, the preparation method of a kind of less salt fermented black natto as above, is characterized in that: the bafillus natto described in step (5) is bafillus natto CICC20443.
Compared with prior art, the preparation method of the less salt fermented black natto that the present invention relates to, tool has the following advantages and progress significantly:
(1) the black natto obtained by preparation method of the present invention contains a large amount of amino acid, after bacillus natto to ferment soybean, under the effect of protease, facilitates the hydrolysis of protein.Have the soybean protein of 50% ~ 60% to be converted into peptide and amino acid, very easily digest and assimilate by human body, in every gram of black natto, amino acid nitrogen content is 0.5-1.5wt%.
(2) the black natto obtained by preparation method of the present invention contains a large amount of enzymes, and natto kinase activity content is 4800-5500U/g, and superoxide dismutase activity content is 210-230U/g, and the content of isoflavones is 350-450 μ g/g.
(3) bafillus natto fast growth makes the time of less salt fermented black natto fermentation short, and condition of culture is simple, obviously reduces production cost, faster production, enhances productivity.
Detailed description of the invention
Be below specific embodiments of the invention, technical scheme of the present invention is done to describing further, but protection scope of the present invention be not limited to these embodiments.Every do not deviate from the present invention's design change or equivalent substituting include within protection scope of the present invention.
embodiment 1
(1) selection is fully ripe, and free from insect pests, nothing are gone mouldy, even particle size, and diameter is at the soybean 200g of 5mm; Clean three times, remove the silt on soybean surface, dust and microorganism;
(2) soybean uses the NaOH solution of 0.1mol/L to soak 12h;
(3) by soybean in 110 DEG C, 0.1MPa boiling 25min;
(4) soybean is at 85 DEG C, and under the humidity of 85%, temperature and humidity control cultivates 180h; Then be cooled to 50 DEG C, under the humidity of 80%, temperature and humidity control cultivates 36h;
(5) inoculate bafillus natto CICC20443, wherein bacterial classification amount is 0.2% of soybean weight, and adds salt, and wherein the content of salt is 2% of soybean amount, 37 DEG C of fermentation 6h;
(6) by the natto that ferments after 121 DEG C of sterilizing 20min, use vacuum packing machine packaging, sealing, obtains less salt fermented black natto product.And sampling Detection amino acid nitrogen content, natto kinase activity, superoxide dismutase activity and isoflavone content, assay method is as follows:
Amino acid nitrogen content assay method: less salt fermented black natto is smashed to pieces, add 30mL distilled water, concussion 1h, the centrifugal 15min of 4000r/min, get supernatant, add 10.0mL40% formalin, mixing, continue to be titrated to pH9.2 with NaOH titer again, write down the amount (mL) consuming NaOH titer; Get 100mL water simultaneously and first regulate pH to 8.2 with sodium hydroxide solution, then add 10.0mL40% formalin, be titrated to pH9.2, as blank assay with NaOH titer.According to the amount consuming NaOH titer, calculate the content of amino-acid nitrogen.
Natto kinase activity adopts agarose-fibrin plate method: obtain natto extract as stated above, slowly and constantly stir and add solid ammonium sulfate powder, obtain the protein precipitation of 35-45% saturation degree, be dissolved in 50mmol/L phosphate buffer, obtain the thick enzyme of Nattokinase, prepare fibrin agar plate, the agarose solution of 10mL1% adds fibrinogen solution and the 100 μ L fibrin ferments of 10mL0.3% in 50 DEG C time, rapid mixing is also poured in 9cm flat board, standing cooled and solidified is the translucent flat board of milky, urokinase standard items are made into 25.875U/mL, 51.75U/mL, 103.5U/mL, 207U/mL, 415U/mL5 concentration, respectively getting 5 μ L is added on the fibrin for preparing, hatch 18h for 37 DEG C, calculate hydrolysis circle area, with the UK units of enzyme activity for abscissa, hydrolysis circle area is that ordinate makes calibration curve on log-log paper.Sample thief 5 μ L is added on fibrin plate, hatches 18h for 37 DEG C, calculates hydrolysis circle area, obtains the Nattokinase vigor of sample from calibration curve.
Superoxide dismutase activity adopts pyrogallol autoxidation method: less salt fermented black natto processing method as above, add the Tris-HCl buffer solution of pH8.0-8.450mM, in 26 DEG C of heating 20min, add 20 μ L45mM 1,2,3,-thrihydroxy-benzene solution, timing immediately also shakes up, incline to 10mm cuvette, within every 30 seconds under 325nm, write down absorbance, obtain superoxide dismutase activity content.
The mensuration of isoflavone content: natto processing method as above, adds 95% ethanolic solution 30mL, heat 20min in boiling water bath, adds 95% ethanol to scale, shake up, hold over night after cooling.The accurate clarified solution 4mL that draws is placed in centrifuge tube, and centrifugal 2min in centrifuges.Survey the absorbance of blank sample solution at 250nm place and make blank, and deduct the value of the absorbance of blank sample in the absorbance that 250nm place records with the sample of variable concentrations, substitution regression equation, the content of isoflavones in calculation sample.
embodiment 2
(1) selection is fully ripe, and free from insect pests, nothing are gone mouldy, even particle size, and diameter is at the soybean 200g of 5mm; Clean three times, remove the silt on soybean surface, dust and microorganism;
(2) soybean uses the NaOH solution of 0.1mol/L to soak 18h;
(3) by soybean in 120 DEG C, 0.2MPa boiling 35min;
(4) soybean is at 90 DEG C, and under the humidity of 90%, temperature and humidity control cultivates 180h; Then be cooled to 55 DEG C, under the humidity of 85%, temperature and humidity control cultivates 70h;
(5) inoculate bafillus natto CICC20443, wherein bacterial classification amount is 0.4% of soybean weight, and adds salt, and wherein the content of salt is 3% of soybean amount, 37 DEG C of fermentation 8h;
(6) by the natto that ferments after 121 DEG C of sterilizing 20min, use vacuum packing machine packaging, sealing, obtains less salt fermented black natto product.And sampling Detection amino acid nitrogen content, natto kinase activity, superoxide dismutase activity and isoflavone content, assay method is the same.
embodiment 3
(1) selection is fully ripe, and free from insect pests, nothing are gone mouldy, even particle size, and diameter is at the soybean 200g of 5mm; Clean three times, remove the silt on soybean surface, dust and microorganism;
(2) soybean uses the NaOH solution of 0.1mol/L to soak 24h;
(3) by soybean in 115 DEG C, 0.2MPa boiling 40min;
(4) soybean is at 95 DEG C, and under the humidity of 95%, temperature and humidity control cultivates 240h; Then be cooled to 60 DEG C, under the humidity of 90%, temperature and humidity control cultivates 24h;
(5) inoculate bafillus natto CICC20443, wherein bacterial classification amount is 0.05% of soybean weight, and adds salt, and wherein the content of salt is 4% of soybean amount, 37 DEG C of fermentation 7h;
(6) by the natto that ferments after 121 DEG C of sterilizing 20min, use vacuum packing machine packaging, sealing, obtains less salt fermented black natto product.And sampling Detection amino acid nitrogen content, natto kinase activity, superoxide dismutase activity and isoflavone content, assay method is the same.
the non-brown stain of comparative example 1
(1) selection is fully ripe, and free from insect pests, nothing are gone mouldy, even particle size, and diameter is at the soybean 200g of 5mm; Clean three times, remove the silt on soybean surface, dust and microorganism;
(2) soybean uses the NaOH solution of 0.1mol/L to soak 18h;
(3) by soybean in 115 DEG C, be cooled to 45 DEG C after 0.2MPa boiling 35min;
(4) inoculate bafillus natto CICC20443, wherein bacterial classification amount is 0.3% of soybean weight, and adds salt, and wherein the content of salt is 3% of soybean amount, 37 DEG C of fermentation 7h;
(5) by the natto that ferments after 121 DEG C of sterilizing 20min, use vacuum packing machine packaging, sealing, obtains less salt fermented black natto product.And sampling Detection amino acid nitrogen content, natto kinase activity, superoxide dismutase activity and isoflavone content, assay method is the same.
the non-less salt of comparative example 2
(1) selection is fully ripe, and free from insect pests, nothing are gone mouldy, even particle size, and diameter is at the soybean 200g of 5mm; Clean three times, remove the silt on soybean surface, dust and microorganism;
(2) soybean uses the NaOH solution of 0.1mol/L to soak 18h;
(3) by soybean in 120 DEG C, 0.2MPa boiling 35min;
(4) soybean is at 90 DEG C, and under the humidity of 90%, temperature and humidity control cultivates 180h; Then be cooled to 55 DEG C, under the humidity of 85%, temperature and humidity control cultivates 70h;
(5) inoculate bafillus natto CICC20443, wherein bacterial classification amount is 0.4% of soybean weight, and adds salt, and wherein the content of salt is 10% of soybean amount, 37 DEG C of fermentation 8h;
(6) by the natto that ferments after 121 DEG C of sterilizing 20min, use vacuum packing machine packaging, sealing, obtains less salt fermented black natto product.And sampling Detection amino acid nitrogen content, natto kinase activity, superoxide dismutase activity and isoflavone content, assay method is the same.
Table 1 embodiment analytical table
From above data, use less salt fermented black natto prepared by the present invention, Nattokinase work, amino-acid nitrogen, superoxide dismutase work, isoflavone content are all higher than comparative example, therefore, the product obtained by less salt fermented black natto is nutritious, amino-acid nitrogen, isoflavone content are high, have good taste and nutritional health function simultaneously.
Claims (2)
1. a preparation method for less salt fermented black natto, is characterized in that: the method comprises the following steps:
(1) select, clean: the washing soybean of selection full grains three times;
(2) soybeans soaking: soak 12-24h in the alkali lye of pH=8-10, described alkali lye is any one or more aqueous slkali following: 0.1mol/L NaOH, 0.4mol/L sodium carbonate, 0.5mol/L sodium acid carbonate, 0.1mol/L potassium hydroxide, 0.4mol/L potash, 0.5mol/L saleratus, 0.2mol/L calcium hydroxide;
(3) soybean boiling: the soybean after immersion is boiling 25-40min under 110-120 DEG C, 0.1-0.2MPa condition;
(4) brown stain: the temperature and humidity control under the humidity of 85-95 DEG C, 85-95% of the soybean after boiling cultivates 120-240h; Then be cooled to 50-60 DEG C, continue temperature and humidity control under the humidity of 80-90% and cultivate 24-72h;
(5) ferment: inoculate bafillus natto by the 0.01-0.5% of soybean weight, and add salt, wherein the content of salt is the 2-4% of soybean amount, cold fermentation 6-8h;
(6) high-temperature sterilization, packaging.
2. the preparation method of a kind of less salt fermented black natto according to claim 1, is characterized in that: the bafillus natto described in step (5) is bafillus natto CICC20443.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN112813001A (en) * | 2021-02-04 | 2021-05-18 | 中国石油大学(华东) | Bacillus subtilis and application thereof in fermentation and coproduction of nattokinase, acetoin and soybean peptide |
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| CN105309588B (en) * | 2015-12-15 | 2017-02-22 | 湖南农业大学 | Production method of health type natto puffs |
| CN106036720A (en) * | 2016-06-16 | 2016-10-26 | 湖北工业大学 | Low-salinity fermented black lotus seed and preparation method thereof |
| CN106235023A (en) * | 2016-09-24 | 2016-12-21 | 安徽咱家田生态农业有限公司 | A kind of preparation method of soya sauce |
| CN110484598A (en) * | 2019-08-30 | 2019-11-22 | 贵州大学 | Application of the casein plate method in the quantitative analysis of proteinase activity |
| CN113564071B (en) * | 2021-07-16 | 2023-02-17 | 湖北美琪健康科技有限公司 | Bacillus natto for producing menadione-7 and application thereof |
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| JPH01181760A (en) * | 1988-01-13 | 1989-07-19 | Masahiko Izumi | Preparation of 'natto' |
| JPH08191674A (en) * | 1995-01-13 | 1996-07-30 | Tomiyoshi Shokuhin:Kk | Production of fermented soybean |
| JP2006149306A (en) * | 2004-11-30 | 2006-06-15 | Cook Foods Kk | Method for producing fermented soybean easy to eat and fermented soybean produced by the same |
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| CN112813001A (en) * | 2021-02-04 | 2021-05-18 | 中国石油大学(华东) | Bacillus subtilis and application thereof in fermentation and coproduction of nattokinase, acetoin and soybean peptide |
| CN112813001B (en) * | 2021-02-04 | 2022-02-11 | 中国石油大学(华东) | Bacillus subtilis and application thereof in fermentation and coproduction of nattokinase, acetoin and soybean peptide |
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