CN104738436A - Method for preparing nutritional natto - Google Patents
Method for preparing nutritional natto Download PDFInfo
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- CN104738436A CN104738436A CN201410374292.5A CN201410374292A CN104738436A CN 104738436 A CN104738436 A CN 104738436A CN 201410374292 A CN201410374292 A CN 201410374292A CN 104738436 A CN104738436 A CN 104738436A
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- soybean
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- 235000013557 nattō Nutrition 0.000 title claims abstract description 37
- 238000000034 method Methods 0.000 title claims abstract description 13
- 235000016709 nutrition Nutrition 0.000 title abstract description 10
- 244000068988 Glycine max Species 0.000 claims abstract description 31
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 31
- 238000012216 screening Methods 0.000 claims abstract description 16
- 239000000047 product Substances 0.000 claims abstract description 12
- 239000011265 semifinished product Substances 0.000 claims abstract description 8
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims description 32
- 244000046052 Phaseolus vulgaris Species 0.000 claims description 32
- 239000000463 material Substances 0.000 claims description 15
- 238000012856 packing Methods 0.000 claims description 13
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 13
- 238000004140 cleaning Methods 0.000 claims description 11
- 238000002360 preparation method Methods 0.000 claims description 11
- 235000008935 nutritious Nutrition 0.000 claims description 10
- 230000029087 digestion Effects 0.000 claims description 9
- 230000001580 bacterial effect Effects 0.000 claims description 6
- 239000000796 flavoring agent Substances 0.000 claims description 5
- 235000019634 flavors Nutrition 0.000 claims description 5
- 238000007654 immersion Methods 0.000 claims description 5
- 238000009835 boiling Methods 0.000 claims description 4
- 241000193830 Bacillus <bacterium> Species 0.000 claims description 3
- 241000726221 Gemma Species 0.000 claims description 3
- 238000011081 inoculation Methods 0.000 claims description 3
- 238000005057 refrigeration Methods 0.000 claims description 3
- 230000002000 scavenging effect Effects 0.000 claims description 3
- 238000000855 fermentation Methods 0.000 abstract description 8
- 230000004151 fermentation Effects 0.000 abstract description 8
- 230000035764 nutrition Effects 0.000 abstract description 8
- 238000004519 manufacturing process Methods 0.000 abstract description 4
- 238000002791 soaking Methods 0.000 abstract description 3
- 239000002994 raw material Substances 0.000 abstract description 2
- 238000004806 packaging method and process Methods 0.000 abstract 3
- 230000000630 rising effect Effects 0.000 abstract 1
- 238000010025 steaming Methods 0.000 abstract 1
- 238000005406 washing Methods 0.000 abstract 1
- 235000013305 food Nutrition 0.000 description 5
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 4
- 102000004169 proteins and genes Human genes 0.000 description 3
- 108090000623 proteins and genes Proteins 0.000 description 3
- 210000004243 sweat Anatomy 0.000 description 3
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 238000010411 cooking Methods 0.000 description 2
- 235000005911 diet Nutrition 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 230000002349 favourable effect Effects 0.000 description 2
- 230000000050 nutritive effect Effects 0.000 description 2
- 238000012545 processing Methods 0.000 description 2
- FPIPGXGPPPQFEQ-UHFFFAOYSA-N 13-cis retinol Natural products OCC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-UHFFFAOYSA-N 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- 241000238631 Hexapoda Species 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- FPIPGXGPPPQFEQ-BOOMUCAASA-N Vitamin A Natural products OC/C=C(/C)\C=C\C=C(\C)/C=C/C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-BOOMUCAASA-N 0.000 description 1
- 229930003270 Vitamin B Natural products 0.000 description 1
- 229930003316 Vitamin D Natural products 0.000 description 1
- QYSXJUFSXHHAJI-XFEUOLMDSA-N Vitamin D3 Natural products C1(/[C@@H]2CC[C@@H]([C@]2(CCC1)C)[C@H](C)CCCC(C)C)=C/C=C1\C[C@@H](O)CCC1=C QYSXJUFSXHHAJI-XFEUOLMDSA-N 0.000 description 1
- 229930003427 Vitamin E Natural products 0.000 description 1
- 241000607479 Yersinia pestis Species 0.000 description 1
- 230000002159 abnormal effect Effects 0.000 description 1
- FPIPGXGPPPQFEQ-OVSJKPMPSA-N all-trans-retinol Chemical compound OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-OVSJKPMPSA-N 0.000 description 1
- 208000007502 anemia Diseases 0.000 description 1
- 235000013527 bean curd Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000036772 blood pressure Effects 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 235000001465 calcium Nutrition 0.000 description 1
- 230000002490 cerebral effect Effects 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- GVJHHUAWPYXKBD-UHFFFAOYSA-N d-alpha-tocopherol Natural products OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 description 1
- 238000005202 decontamination Methods 0.000 description 1
- 230000003588 decontaminative effect Effects 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 230000000378 dietary effect Effects 0.000 description 1
- 235000019621 digestibility Nutrition 0.000 description 1
- 239000000428 dust Substances 0.000 description 1
- 235000013601 eggs Nutrition 0.000 description 1
- 235000020776 essential amino acid Nutrition 0.000 description 1
- 239000003797 essential amino acid Substances 0.000 description 1
- 238000011010 flushing procedure Methods 0.000 description 1
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 description 1
- 235000021189 garnishes Nutrition 0.000 description 1
- BHEPBYXIRTUNPN-UHFFFAOYSA-N hydridophosphorus(.) (triplet) Chemical compound [PH] BHEPBYXIRTUNPN-UHFFFAOYSA-N 0.000 description 1
- 238000005213 imbibition Methods 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 210000005036 nerve Anatomy 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 235000014786 phosphorus Nutrition 0.000 description 1
- 235000015277 pork Nutrition 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 235000019155 vitamin A Nutrition 0.000 description 1
- 239000011719 vitamin A Substances 0.000 description 1
- 235000019156 vitamin B Nutrition 0.000 description 1
- 239000011720 vitamin B Substances 0.000 description 1
- 235000019166 vitamin D Nutrition 0.000 description 1
- 239000011710 vitamin D Substances 0.000 description 1
- 235000019165 vitamin E Nutrition 0.000 description 1
- 239000011709 vitamin E Substances 0.000 description 1
- 229940045997 vitamin a Drugs 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Beans For Foods Or Fodder (AREA)
Abstract
The invention provides a method for preparing nutritional natto. The method comprises the steps of screening and washing soybeans; soaking the washed soybeans; steaming the soaked raw material soybeans at a high temperature to get cooked soybeans; inoculating the cooked soybeans with natto strain and then sub-packaging; putting the sub-packaged cooked soybeans into a fermentation chamber, wherein the temperature of the fermentation chamber is 55-70 DEG C; controlling the temperature to drop to 40-55 DEG C and keeping the temperature for 7 h; rising the temperature from 40-55 DEG C to 45-60 DEG C, keeping the temperature for 4 h; lowering the temperature from 45-60 DEG C to 0-5 DEG C, and keeping the temperature for 8h to get a semi-finished product; sub-packaging the semi-finished product and adding flavoring bags, and then performing external packaging to get a finished product, and then putting the finished product into a freezer for cold storage. According to the method provided by the invention, as the production process flow and the independently researched and developed new fermentation process are optimized, more shredded natto with high nutrition value can be prepared, thus, the demand for good appearance is met, and meanwhile, the original nutrition value of natto is stored, thus, market promotion is facilitated.
Description
Technical field
The invention belongs to food fermentation and food processing field, be specifically related to a kind of natto preparation method with the high nutrition of Donna beans silk.
Background technology
Natto, China Han traditional zymotic bean product, be one of important flavoring of many styles of cooking, its raw material are soya bean, the title that soya bean has " kings in beans ", and be called " Vegetable meat ", " green cow " by people, nutritive value is the abundantest.Containing the protein about 40% of high-quality in dry soya bean, it is the hat of other grains.Modern nutriology research shows, one jin of soya bean is equivalent to thin pork more than two jin, or three jin of eggs, or the protein content of 12 jin of milk.Fat content also accounts for first place in beans, and oil yield reaches 20%; In addition, also containing mineral matters such as vitamin A, B, D, E and calcium, phosphorus, iron.Containing irony 55 milligrams in one jin of soya bean, and the utilization that is easily absorbed by the body, very favourable to hypoferric anemia; In one jin of soya bean phosphorous 2855 milligrams, very favourable to cerebral nerve.Various bean product after soya bean processing, not only protein content is high, and can not synthesize and essential amino acid containing multiple human body, and in cholesterol level, the protein digestibility of bean curd is up to 95%, is the product of desirable dietetic treatment.
Natto system high protein nourishing food, the alcohol element contained in natto, acidifying type lipid in part cholesterol, decomposer can be got rid of in body after edible, abnormal blood pressure is made to recover normal (" health science " magazine in January, 1994 number, comment society of Japan publishes, the 4th page), and natto has whole intestines effect, and easily digesting, is extraordinary garnishes.
But there is certain shortcoming in natto, the first, the original distinctive local flavor of natto and smell, as very much corrupt food, taste is slightly smelly, makes many consumers be difficult to accept, especially female consumer; Second general rapid-result natto is difficult to the natto silk forming high nutrition, makes some consumers always can not be very satisfied to this, is difficult to form strong consumption dynamics always, annoyings businessman.
Summary of the invention
Based on this, the present invention have developed a kind ofly to be had unique zymotechnique and can produce the natto food enriching natto silk, and a kind of preparation method of nutritious natto comprises the following steps:
Step one: screening cleaning soybean, selects material bean;
Step 2: soak, soaked by the described material bean after screening cleaning, the time is 12-24 hour;
Step 3: the described material bean after immersion is carried out thermophilic digestion and obtains ripe beans;
Step 4: by packing after described ripe beans inoculation natto bacterial classification;
Step 5: the described ripe beans after packing are put into fermenting cellar, described fermenting cellar temperature is 55-70 degree Celsius, and control temperature drops to 40-55 degree Celsius, maintains 7 hours; Be increased to 45-60 degree Celsius from 40-55 degree Celsius, maintain 4 hours, be reduced to 0-5 degree Celsius from 45-60 degree Celsius, maintain 8 hours, obtain semi-finished product;
Step 6: carry out external packing after described semi-finished product packing is added flavor pack and obtain finished product, more described finished product is put into freezer refrigeration.
Wherein, soybean described in described step one carries out screening cleaning by screening cleaning machine, and described screening scavenging period is 20 minutes.
Wherein, in described step 2,12-13 hour under 20 degrees Celsius of water temperature condition, 18-19 hour under 15 degrees Celsius of water temperature condition, 23-24 hour under 10 degrees Celsius of water temperature condition.
Wherein, in described step 3, digestion process is:
A, by soak after soybean drain;
B, the soybean after draining is carried out steam boiling;
C until described in drain after soybean completely well-done.
Wherein, in digestion process, steam pressure 0.12-0.13pma, temperature is 105 degrees Celsius, 30 minutes time.
Wherein, receiving beans bacterial classification to be gemma hay bacillus in described step 4, is 20-30PPM by kind of amount.
Wherein, in described step 6, packing every part is 50g or 40g.
The present invention is compared with original technology:
1., by optimized production process and process, reduce high temperature Production Time, save the nutritive value of natto self.
2. by special sweat, eliminate natto stink, new product natto has unique local flavor, adapts to Chinese popular diet taste custom, is convenient to promote on a large scale.
3., by new-type sweat, high/low temperature combining with fermentation mode makes it possible to pull out more more nutritious natto silks, meets requirement that is attractive in appearance and nutrition, is beneficial to popularization.
Detailed description of the invention
Below describe and specific embodiment of the invention scheme is shown fully, to enable those skilled in the art to put into practice them.Embodiment only represents possible change.Unless explicitly requested, otherwise independent parts and function are optional, and the order of operation can change.The part of some embodiments and feature can be included in or replace part and the feature of other embodiments.The scope of embodiment of the present invention comprises the gamut of claims, and all obtainable equivalent of claims.
New-type zymotechnique has high nutrition, enriches a preparation method for the natto of natto silk, comprises the following steps:
Step one: screening cleaning soybean, to clean material bean, decontamination work, filters out the material bean of full grains, free from insect pests;
Step 2: soak, described material bean after screening cleaning is soaked, make the abundant imbibition of material bean, according to water temperature, soak time is 12-24 hour, is taken out by the material bean after soaking, and then rinses slowly the material bean after immersion with clear water, prevent the integrality destroying material bean, wash away immersion foreign material out, dust;
Step 3: the described material bean after immersion is carried out thermophilic digestion and obtains ripe beans;
Step 4: by packing after described ripe beans inoculation natto bacterial classification, receiving beans bacterial classification to be gemma hay bacillus, is 20-30PPM by kind of amount;
Step 5: the described ripe beans after packing are put into fermenting cellar, described fermenting cellar temperature is 55-70 degree Celsius, and temperature is dropped to 40-55 degree Celsius, maintains 7 hours; Be increased to 45-60 degree Celsius from 40-55 degree Celsius, maintain 4 hours, be reduced to 0-5 degree Celsius from 45-60 degree Celsius, maintain 8 hours, obtain semi-finished product; By this fermentation mode, at different temperatures stage fermentation, avoid the natto nutrition leak that long-time hot fermentation causes; In this kind of sweat, maintain the process of 8 hours at temperature 0-5 degree Celsius, natto produces a large amount of natto silk containing abundant nutrition, meets the demand of client's taste, and increases sight.
Step 6: described semi-finished product are distributed into 40g or 50g a, carry out external packing after adding flavor pack and obtain finished product, more described finished product is put into freezer refrigeration.
Wherein, soybean described in described step one carries out the screening of flushing limit, limit by screening cleaning machine, and described screening scavenging period is 20 minutes, overlong time wastes power, and the time is too short, screens and does not wash clean clearly.
Wherein, in described step 2, through test, under 20 degrees Celsius of water temperature condition, soak time is 12-13 hour, and under 15 degrees Celsius of water temperature condition, soak time is 18-19 hour, and under 10 degrees Celsius of water temperature condition, soak time is 23-24 hour.
Wherein, in described step 3, digestion process is:
A, first the soybean after soaking to be drained away the water, reduce time of boiling, reduce cost in production process;
B, the soybean after draining is carried out steam boiling, select vapour cooking mode, solve cooked beans in traditional water and make soybean loose, destroy the shortcoming of the integrality of soybean, and washiness in soybean in poach process, affect ferment effect;
C until described in drain after soybean completely well-done.
Wherein, in digestion process, steam pressure 0.12-0.13pma, temperature is 105 degrees Celsius, 30 minutes time.
Above-described embodiment is the present invention's preferably embodiment; but embodiments of the present invention are not restricted to the described embodiments; other are any do not deviate from Spirit Essence of the present invention and principle under the change made; modify; substitute, combination, simplify; all should be the substitute mode of equivalence, all should be included in protection scope of the present invention.
Claims (7)
1. a preparation method for nutritious natto, is characterized in that, comprises the following steps:
Step one: screening cleaning soybean, selects material bean;
Step 2: soak, soaked by the described material bean after screening cleaning, the time is 12-24 hour;
Step 3: the described material bean after immersion is carried out thermophilic digestion and obtains ripe beans;
Step 4: by packing after described ripe beans inoculation natto bacterial classification;
Step 5: the described ripe beans after packing are put into fermenting cellar, described fermenting cellar temperature is 55-70 degree Celsius, and control temperature drops to 40-55 degree Celsius, maintains 7 hours; Then be increased to 45-60 degree Celsius from 40-55 degree Celsius, maintain 4 hours; Be reduced to 0-5 degree Celsius from 45-60 degree Celsius afterwards, maintain 8 hours, obtain semi-finished product;
Step 6: carry out external packing after described semi-finished product packing is added flavor pack and obtain finished product, more described finished product is put into freezer refrigeration.
2. the preparation method of a kind of nutritious natto as claimed in claim 1, is characterized in that, soybean described in described step one is by the cleaning of screening screening limit, cleaning machine limit, and described screening scavenging period is 20 minutes.
3. the preparation method of a kind of nutritious natto as claimed in claim 1, it is characterized in that, in described step 2, under 20 degrees Celsius of water temperature condition, soak time is 12-13 hour, under 15 degrees Celsius of water temperature condition, soak time is 18-19 hour, and under 10 degrees Celsius of water temperature condition, soak time is 23-24 hour.
4. the preparation method of a kind of nutritious natto according to claim 1, is characterized in that, in described step 3, digestion process is:
A, by soak after soybean drain;
B, the soybean after draining is carried out steam boiling;
C until described in drain after soybean completely well-done.
5. the preparation method of a kind of nutritious natto according to claim 4, is characterized in that, in digestion process, steam pressure 0.12-0.13pma, temperature is 105 degrees Celsius, 30 minutes time.
6. the preparation method of a kind of nutritious natto according to claim 1, is characterized in that, receives beans bacterial classification to be gemma hay bacillus in described step 4, is 20-30PPM by kind of amount.
7. the preparation method of a kind of nutritious natto according to claim 1, is characterized in that, in described step 6, packing every part is 50g or 40g.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410374292.5A CN104738436A (en) | 2014-08-01 | 2014-08-01 | Method for preparing nutritional natto |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410374292.5A CN104738436A (en) | 2014-08-01 | 2014-08-01 | Method for preparing nutritional natto |
Publications (1)
| Publication Number | Publication Date |
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| CN104738436A true CN104738436A (en) | 2015-07-01 |
Family
ID=53579140
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410374292.5A Pending CN104738436A (en) | 2014-08-01 | 2014-08-01 | Method for preparing nutritional natto |
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| Country | Link |
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| CN (1) | CN104738436A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106722188A (en) * | 2016-12-02 | 2017-05-31 | 南京御匾国健生物科技有限公司 | A kind of preparation method of natto grain |
| CN106982980A (en) * | 2016-12-07 | 2017-07-28 | 沧州医学高等专科学校 | A kind of preparation method of natto nutrition and health care ice cream |
| CN107736561A (en) * | 2017-10-18 | 2018-02-27 | 江苏中通生物科技有限公司 | A kind of ferment making method of natto |
| CN112167530A (en) * | 2020-09-29 | 2021-01-05 | 郎溪县傅家老屋食品有限公司 | Nutritional natto sauce and preparation method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106722188A (en) * | 2016-12-02 | 2017-05-31 | 南京御匾国健生物科技有限公司 | A kind of preparation method of natto grain |
| CN106982980A (en) * | 2016-12-07 | 2017-07-28 | 沧州医学高等专科学校 | A kind of preparation method of natto nutrition and health care ice cream |
| CN107736561A (en) * | 2017-10-18 | 2018-02-27 | 江苏中通生物科技有限公司 | A kind of ferment making method of natto |
| CN112167530A (en) * | 2020-09-29 | 2021-01-05 | 郎溪县傅家老屋食品有限公司 | Nutritional natto sauce and preparation method thereof |
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