CN105077036A - Preparation method and products of ginseng natto - Google Patents
Preparation method and products of ginseng natto Download PDFInfo
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- CN105077036A CN105077036A CN201510404266.7A CN201510404266A CN105077036A CN 105077036 A CN105077036 A CN 105077036A CN 201510404266 A CN201510404266 A CN 201510404266A CN 105077036 A CN105077036 A CN 105077036A
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Classifications
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- 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
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- Beans For Foods Or Fodder (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention discloses a preparation method and products of ginseng natto, and belongs to the field of preparation of natto. The preparation method of the ginseng natto, disclosed by the invention, comprises the following steps: (1) soaking soybeans, adding seasonings, uniformly stirring the soybeans and the seasonings so as to obtain a mixture, and steaming the mixture; (2) cutting ginseng into ginseng dices, adding water, and heating the ginseng dices and the water so as to obtain ginseng soup; (3) adding sugar to the ginseng soup, and uniformly stirring the ginseng soup and the sugar so as to obtain ginseng sugar soup; (4) pouring microzymes into the ginseng sugar soup, and performing fermentation so as to obtain ginseng fermented mash; (5) enabling water in the ginseng fermented mash to be evaporated so as to obtain fermented ginseng dices; (6) adding the fermented ginseng dices to the soybeans steamed in the step (1), and uniformly stirring the fermented ginseng dices and the soybeans so as to obtain mixed raw materials; and (7) pouring natto bacillus into the mixed raw materials, uniformly stirring the mixed raw materials and the natto bacillus, and performing fermentation so as to obtain the ginseng natto. The ginseng natto prepared by the method disclosed by the invention is good in mouth feel, has pleasant vinosity and ginseng taste, is long in wire drawing, high in the content of various nutrients, and particularly high in the contents of vitamin B2, niacin and panaxoside.
Description
Technical field
The present invention relates to the preparation method of natto, particularly relate to a kind of preparation method of ginseng natto, the invention still further relates to the ginseng natto that described preparation method prepares, belong to the preparation field of natto.
Background technology
Natto, has plurality of health care functions, such as thrombus dissolving, the effect such as antitumor, hypotensive, antibacterial, also can prevention of osteoporosis, improve the digestibility, anti-oxidant etc. of protein.Bacillus natto can secrete multiple enzyme and vitamin, thus can promote the propagation of small intestinal mucosa cell, ensures the normal of gut function.
Ginseng, sweet, the micro-hardship of taste, slightly warm in nature, returns spleen, lung, the heart, kidney channel, gas Xiong Tirun, rises more than falling; There is invigorating qi for relieving desertion, invigorating the spleen benefit lung, peaceful heart intelligence development, effect of nourishing blood to promote the production of body fluid; Abwehrkraft des Koepers and regulatory function can also be strengthened.
Nutritive value people being participated in natto is combined by the fermentation of microorganism, can make consumer while edible natto, obtain the nutrition of ginseng, thus reach the effect of health care.
Summary of the invention
Technical problem to be solved by this invention is to provide a kind of preparation method of ginseng natto, by people is participated in soya bean co-fermentation, improves natto Middle nutrition cellulose content, improves natto simultaneously, mouthfeel that ginseng eats separately; Cobastab in prepared ginseng natto
2high with Nicotinic Acid Content, and mouthfeel is good.
For solving the problems of the technologies described above, the technical solution used in the present invention is:
The invention discloses a kind of preparation method of ginseng natto, comprise the following steps: (1), by soybean soaking, then adds flavoring, stirs, and steams; (2) by ginseng stripping and slicing, add water, heating, obtains ginseng liquid; (3) in ginseng liquid, add sugar, stir, obtain ginseng liquid glucose; (4) in ginseng liquid glucose, access saccharomycete, fermentation, obtains fermented ginseng mash; (5) by fermented ginseng mash transpiring moisture, fermented ginseng block is obtained; (6) fermented ginseng block is added step (1) to steam in rear soya bean, stir, obtain mixed material; (7) in mixed material, access bafillus natto, stir, fermentation, to obtain final product.
Wherein, the described saccharomycetic inoculum concentration of step (4) is the 0.3-0.7% of ginseng liquid glucose quality; Be preferably 0.5%.Wherein, described saccharomycete is any one in saccharomyces cerevisiae, grape wine fruit wine yeast SY or grape wine fruit wine yeast RW; Be preferably saccharomyces cerevisiae; Preferred, the deposit number of described saccharomyces cerevisiae is ACCC20107.The temperature of described fermentation is 29-33 DEG C, and the time of fermentation is 2-6 days; Preferably, the temperature of described fermentation is 31 DEG C, and the time of fermentation is 4 days.
The access amount of step (7) described bafillus natto is the 0.08-0.12% of mixed material quality; Be preferably 0.1%; The bacterial strain deposit number of described bafillus natto: ACCC19833; Wherein, the temperature of described mixed material is 40-45 DEG C.Preferred, described bafillus natto hot water is activated; The temperature of wherein said hot water is 45 DEG C; The consumption of described hot water is 10 times of bafillus natto quality.The temperature of step (7) described fermentation is 37-41 DEG C, and the time of fermentation is 20-28h; Preferably, the temperature of described fermentation is 39 DEG C, and the time of fermentation is 24h.Described fermentation is first spread out on the white gauze of sterilizing by the mixed material of access bafillus natto, makes the thickness of mixed material be 3-4cm, is preferably 3.5cm, covers the white gauze of one deck sterilizing, then ferment on raw material.
In the preparation method of ginseng natto of the present invention, step (1) described immersion is for using 20-25 DEG C of water soaking 10-24 hour; Be preferably, with 25 DEG C of water soakings 16 hours.Described flavoring comprises salt and sugar; Wherein, the addition of described salt is 1% of soya bean gross mass after soaking; The addition of described sugar is 1% of soya bean gross mass after soaking; Wherein, described sugar is white granulated sugar; Described steaming is 121 DEG C and steams 20min.
The addition of step (2) described water is 1 times of Ginseng Quality; Wherein, the temperature of described water is 20-25 DEG C; Described being heated to be is heated to seethe with excitement and keeps 2 minutes, be then cooled to 30 DEG C for subsequent use; Described stripping and slicing is the block being cut into length and width and high 0.5cm.
The addition of step (3) described sugar is the 5-15% of ginseng liquid quality; Be preferably 10%; Wherein, described sugar is white granulated sugar; The temperature of described ginseng liquid is 30 DEG C.
The operation of step (5) described transpiring moisture comprises: heated by fermented ginseng mash, and Keep agitation, until the moisture of fermented ginseng mash is 3-5% (mass ratio), fermented ginseng block surface keeps moistening; Wherein, the temperature of described heating is 60-65 DEG C.The addition of step (6) described fermented ginseng block is the 5-15% steaming rear soya bean gross mass, is preferably 10%.
The present invention has carried out experiment of single factor to saccharomycete kind, and saccharomycete is respectively saccharomyces cerevisiae (ACCC20107), grape wine fruit wine yeast SY and grape wine fruit wine yeast RW.Result shows, use saccharomyces cerevisiae (ACCC20107) ferment effect best during fermentation, content of ginsenoside after fermentation in ginseng fermentation liquid reaches 118.21mg/100g, the fermentation of ratio grape wine fruit wine yeast is high by more than 14.8%, and alcohol content is the highest, finished product natto ginseng aromatic strongly fragrant, have happy fermentation taste, natto has aroma, wire drawing state good.
The present invention carries out experiment of single factor to saccharomyces cerevisiae (ACCC20107) addition further, and result shows, along with saccharomyces cerevisiae addition improves, after fermentation, in ginseng fermentation liquid, alcohol and content of ginsenoside raise; When saccharomyces cerevisiae addition is ginseng liquid glucose quality 0.5%, after fermentation, alcohol and content of ginsenoside reach the highest in ginseng fermentation liquid, respectively higher by 31.5% than other process, more than 9.7%, and finished product natto mouthfeel is best; Continue to improve saccharomyces cerevisiae addition, after fermentation, alcohol and content of ginsenoside start obvious reduction, and finished product natto taste bad.The temperature and time experiment of single factor result of fermentation by saccharomyces cerevisiae shows, it is 31 DEG C at fermentation temperature, when fermentation time is 4 days, ferment effect is best, after fermentation, in ginseng fermentation liquid, alcohol and content of ginsenoside reach the highest, respectively higher by 26.6% than other process, more than 12.1%, and finished product natto mouthfeel is good.
The experiment of single factor result of the present invention to bafillus natto addition shows, bafillus natto addition is 0.1% of mixed material quality, Cobastab in natto after fermentation
2, nicotinic acid and content of ginsenoside all reach the highest, respectively higher by 31.4% than other process, 16.9%, more than 26.5%, ferment effect is best, and finished product natto mouthfeel is good, and have happy vinosity and ginseng taste, wire drawing is long.The present invention carries out experiment of single factor to the temperature and time of bacillus natto to ferment further, and result shows that fermentation temperature is 39 DEG C, fermentation time 24h, and ferment effect is best, Cobastab in natto after fermentation
2, nicotinic acid and content of ginsenoside all reach the highest, and finished product ginseng natto mouthfeel is good.
In the inventive method preparation-obtained ginseng natto, various nutrient content is high, especially Cobastab
2content reaches 0.66-0.69mg/100g, and Nicotinic Acid Content reaches 1.59-1.66mg/100g, and content of ginsenoside reaches 15.38-15.87mg/100g; Finished product ginseng natto mouthfeel is good, coordination, have happy vinosity, happy ginseng taste, and the wire drawing of finished product natto is long.
Technical solution of the present invention compared with prior art, has following beneficial effect:
The present invention is by optimizing bacterial classification addition, fermentation temperature and time, and the natto that in prepared ginseng natto, various nutrient content ferments apparently higher than independent soya bean, for vitamin B2, Nicotinic Acid Content, common natto contains Cobastab
2for about 0.56mg/100g, be about 1.1mg/100g containing nicotinic acid; And the present invention participates in Cobastab in the ginseng natto of soya bean composite fermentation production by people
2more than content 0.66mg/100g, Nicotinic Acid Content more than 1.59mg/100g.Further, the present invention participates in soya bean composite fermentation by people, improves natto, mouthfeel that ginseng eats separately, can make consumer while edible natto, obtain the nutrition of ginseng, thus reach the effect of health care.
the term definition arrived involved in the present invention
Unless otherwise defined, otherwise all technology used herein and scientific terminology all have with those skilled in the art usually understand identical implication.
Ginseng is the root of Araliaceae ginseng.Property sweet and slightly bitter taste, temperature.Enter spleen, lung channel.Function cures mainly: reinforce vital energy, and promotes the production of body fluid, calm the nerves Gu de-.
Soya bean is the seed of the seed coat yellow of legume soybean Gycinemax (L.) Merr..Nature and flavor are sweet; Flat.Spleen; The heart; Large intestine channel.Function cures mainly: invigorating spleen for diuresis; Lead stagnant in wide; Removing toxicity for detumescence.
Detailed description of the invention
Further describe the present invention below in conjunction with specific embodiment, advantage and disadvantage of the present invention will be more clear along with description.It should be understood that described embodiment is only exemplary, any restriction is not formed to scope of the present invention.It will be understood by those skilled in the art that and can modify to the details of technical solution of the present invention and form or replace down without departing from the spirit and scope of the present invention, but these amendments or replacement all fall into protection scope of the present invention.
1, bacterial classification
Saccharomyces cerevisiae, bacterial strain deposit number: ACCC20107, buys in Chinese agriculture Microbiological Culture Collection administrative center;
Angel TH grape wine fruit wine yeast SY, Angel TH grape wine fruit wine yeast RW, all buy in Angel Yeast joint-stock company.
Bafillus natto, bacterial strain deposit number: ACCC19833; Buy in Chinese agriculture Microbiological Culture Collection administrative center.
The preparation of embodiment 1 ginseng natto
1. select soya bean: select soya bean, remove impurity and bad beans.
2. clean soya bean: cleaned up by soya bean 20 DEG C of drinking water.
3. steep beans: by the soybean soaking that cleans up in the drinking water of 25 DEG C, soak time is 16 hours.
4. select ginseng: remove the soil on fresh ginseng surface and various impurity, the spot on ginseng surface, harm are removed.
5. clean ginseng: after the ginseng after selecting soaks 2 hours with 20 DEG C of drinking water, by surface brush wash clean, then rinse well with 20 DEG C of drinking water, and In Shade ginseng surface water to be dried.
6. ginseng process: the ginseng obtained in (5) step is cut into 0.5cm fritter, then normal temperature (20-25 DEG C) drinking water of Ginseng Quality 1 times (quality namely adding water is equal with Ginseng Quality) is added, and be heated to boiling, keep boiling 2 minutes, be then cooled to 30 DEG C for subsequent use.
7. heating white granulated sugar: the white granulated sugar adding ginseng liquid quality 10% in the ginseng liquid upwards obtained in step, stirs, obtain ginseng liquid glucose.
8. inoculate: in the ginseng liquid adding white granulated sugar, access saccharomyces cerevisiae (ACCC20107), inoculum concentration is 0.5% (mass ratio) of ginseng liquid glucose gross mass, fermentation temperature 31 DEG C, fermentation time 4 days.
9. transpiring moisture: heated by the fermented ginseng wine with dregs after fermentation, keeps mash temperature to be 60-65 DEG C, does not stop to stir fermented ginseng mash, until the moisture of fermented ginseng mash is 3-5% (mass ratio), fermented ginseng block surface keeps moistening.
10. steam beans: add the brewed rear salt of soya bean gross mass 1%, the white granulated sugar of 1% by the soya bean after brewed in 3 steps, stir, then steam, under 121 DEG C of conditions, steam 20min.
11. mixed materials: then taken out in pot by beans, join in steamed soya bean by fermented ginseng block obtained in 9 steps, addition is steam rear soya bean gross mass 10%, and stirs.
12. inoculations: the bafillus natto (ACCC19833) getting 0.1% of mixed material quality in (11) step, with 45 DEG C of hot water activation of strain quality 10 times, then evenly spray in soya bean, ginseng mixed material, now mixed material temperature is between 40-45 DEG C, stirs.
13. spread out: be spread out on the curtain completing white gauze of sterilizing in advance by the mixed material of access bacterial classification.Make to be spread out in the soya bean on white gauze, ginseng block mixture thickness is 3.5cm, also cover the white gauze of one deck sterilizing above.
14. fermentations: at temperature 39 DEG C of condition bottom fermentation 24h, obtain finished product ginseng natto.
The various nutrient content of ginseng natto prepared by the present invention is high, especially Cobastab
2content reaches 0.69mg/100g, Nicotinic Acid Content 1.63mg/100g, content of ginsenoside 15.59mg/100g; Finished product ginseng natto mouthfeel is good, coordination, have happy vinosity, happy ginseng taste, and the wire drawing of finished product natto is long.
The preparation of embodiment 2 ginseng natto
1. select soya bean: select soya bean, remove impurity and bad beans.
2. clean soya bean: cleaned up by soya bean 20 DEG C of drinking water.
3. steep beans: by the soybean soaking that cleans up in the drinking water of 20 DEG C, soak time is 24 hours.
4. select ginseng: remove the soil on fresh ginseng surface and various impurity, the spot on ginseng surface, harm are removed.
5. clean ginseng: after the ginseng after selecting soaks 2 hours with 20 DEG C of drinking water, by surface brush wash clean, then rinse well with 20 DEG C of drinking water, and In Shade ginseng surface water to be dried.
6. ginseng process: the ginseng obtained in (5) step is cut into 0.5cm fritter, then adds normal temperature (20-25 DEG C) drinking water of Ginseng Quality 1 times, and is heated to boiling, keeps boiling 2 minutes, be then cooled to 30 DEG C for subsequent use.
7. heating white granulated sugar: the white granulated sugar adding ginseng liquid quality 5% in the ginseng liquid upwards obtained in step, stirs, obtain ginseng liquid glucose.
8. inoculate: in the ginseng liquid adding white granulated sugar, access grape wine fruit wine yeast SY, inoculum concentration is 0.3% (mass ratio) of ginseng liquid glucose gross mass, fermentation temperature 29 DEG C, fermentation time 6 days.
9. transpiring moisture: heated by the fermented ginseng wine with dregs after fermentation, keeps mash temperature to be 60-65 DEG C, does not stop to stir fermented ginseng mash, until moisture is 3-5% (mass ratio) in fermented ginseng mash, fermented ginseng block surface keeps moistening.
10. steam beans: add the brewed rear salt of soya bean gross mass 1%, the white granulated sugar of 1% by the soya bean after brewed in 3 steps, stir, then steam, under 121 DEG C of conditions, steam 20min.
11. mixed materials: then taken out in pot by beans, join in steamed soya bean by fermented ginseng block obtained in 9 steps, addition is steam rear soya bean gross mass 5%, and stirs.
12. inoculations: the bafillus natto getting mixed material quality 0.08% in (11) step, with 45 DEG C of hot water activation of strain quality 10 times, then evenly spray in soya bean, ginseng mixed material, now mixed material temperature is between 40-45 DEG C, stirs.
13. spread out: be spread out on the curtain completing white gauze of sterilizing in advance by the mixed material of access bacterial classification.Make to be spread out in the soya bean on white gauze, ginseng block mixture thickness is 3cm, also cover the white gauze of one deck sterilizing above.
14. fermentations: at temperature 37 DEG C of condition bottom fermentation 28h, obtain finished product ginseng natto.
Cobastab in ginseng natto prepared by the present invention
2content reaches 0.47mg/100g, Nicotinic Acid Content 1.20mg/100g, content of ginsenoside 9.06mg/100g; Finished product ginseng natto ginseng taste is not obvious, without obvious vinosity, wire drawing is short.
The preparation of embodiment 3 ginseng natto
1. select soya bean: select soya bean, remove impurity and bad beans.
2. clean soya bean: cleaned up by soya bean 20 DEG C of drinking water.
3. steep beans: by the soybean soaking that cleans up in the drinking water of 25 DEG C, soak time is 10 hours.
4. select ginseng: remove the soil on fresh ginseng surface and various impurity, the spot on ginseng surface, harm are removed.
5. clean ginseng: after the ginseng after selecting soaks 2 hours with 20 DEG C of drinking water, by surface brush wash clean, then rinse well with 20 DEG C of drinking water, and In Shade ginseng surface water to be dried.
6. ginseng process: the ginseng obtained in (5) step is cut into 0.5cm fritter, then adds normal temperature (20-25 DEG C) drinking water of Ginseng Quality 1 times, and is heated to boiling, keeps boiling 2 minutes, be then cooled to 30 DEG C for subsequent use.
7. heating white granulated sugar: the white granulated sugar adding ginseng liquid quality 15% in the ginseng liquid upwards obtained in step, stirs, obtain ginseng liquid glucose.
8. inoculate: in the ginseng liquid adding white granulated sugar, access grape wine fruit wine yeast RW, inoculum concentration is 0.7% (mass ratio) of ginseng liquid glucose gross mass, fermentation temperature 33 DEG C, fermentation time 2 days.
9. transpiring moisture: heated by the fermented ginseng wine with dregs after fermentation, keeps mash temperature to be 60-65 DEG C, does not stop to stir fermented ginseng mash, until moisture is 3-5% in fermented ginseng mash, fermented ginseng block surface keeps moistening.
10. steam beans: add the brewed rear salt of soya bean gross mass 1%, the white granulated sugar of 1% by the soya bean after brewed in 3 steps, stir, then steam, under 121 DEG C of conditions, steam 20min.
11. mixed materials: then taken out in pot by beans, join in steamed soya bean by fermented ginseng block obtained in 9 steps, addition is steam rear soya bean gross mass 15%, and stirs.
12. inoculations: the bafillus natto getting mixed material quality 0.12% in (11) step, with 45 DEG C of hot water activation of strain quality 10 times, then evenly spray in soya bean, ginseng mixed material, now mixed material temperature is between 40-45 DEG C, stirs.
13. spread out: be spread out on the curtain completing white gauze of sterilizing in advance by the mixed material of access bacterial classification.Make to be spread out in the soya bean on white gauze, ginseng block mixture thickness is 4cm, also cover the white gauze of one deck sterilizing above.
14. fermentations: at temperature 41 DEG C of condition bottom fermentation 20h, obtain finished product ginseng natto.
Cobastab in ginseng natto prepared by the present invention
2content reaches 0.52mg/100g, Nicotinic Acid Content 1.32mg/100g, content of ginsenoside 10.90mg/100g; Finished product ginseng natto mouthfeel is poor, and ginseng taste is lighter, vinosity is lighter, between natto without obvious wire drawing.
The Optimal Experimental of experimental example 1 ginseng natto preparation method
1, saccharomycete kind screening experiment
Ginseng natto is prepared according to embodiment 1 method, difference is, experiment of single factor is carried out to saccharomycetic kind, saccharomycete is respectively saccharomyces cerevisiae (ACCC20107), Angel TH grape wine fruit wine yeast SY and Angel TH grape wine fruit wine yeast RW, to screen best saccharomycete, reach best ferment effect.Wherein, fermentation temperature 31 DEG C, fermentation time 4 days, saccharomycete addition are 0.5% of ginseng liquid glucose quality, the mouthfeel of alcohol content and content of ginsenoside and finished product ginseng natto in the fermented ginseng mash that investigation saccharomycetes to make fermentation obtains.
Experimental result is in table 1.
Table 1 saccharomycete kind is on the impact of ginseng natto
As can be seen from experimental result, use saccharomyces cerevisiae (ACCC20107) ferment effect best when fermenting, fermentation ginsenoside content reaches 118.21mg/100g, the fermentation of ratio grape wine fruit wine yeast is high by more than 14.8%, and alcohol content is the highest, finished product natto ginseng aromatic strongly fragrant, have happy fermentation taste, natto has aroma, wire drawing state good.Therefore, the present invention selects saccharomyces cerevisiae (ACCC20107).
2, saccharomycete addition experiment of single factor
Ginseng natto is prepared according to embodiment 1 method, difference is, experiment of single factor is carried out to saccharomyces cerevisiae (ACCC20107) addition, its addition is respectively 0.3%, 0.4%, 0.5%, 0.6%, 0.7% of ginseng liquid glucose quality, fermentation temperature 31 DEG C, fermentation time 4 days, investigates the mouthfeel of alcohol and content of ginsenoside and finished product ginseng natto in the rear ginseng fermentation liquid of fermentation.
Experimental result is in table 2.
Table 2 saccharomycete addition experiment of single factor result
As can be seen from result, along with saccharomyces cerevisiae addition improves, after fermentation, alcohol and content of ginsenoside raise; When saccharomyces cerevisiae addition is ginseng liquid glucose quality 0.5%, ferment effect is best, and after fermentation, alcohol and content of ginsenoside reach the highest, respectively higher by 31.5% than other process, more than 9.7%, and finished product natto mouthfeel is good, have happy vinosity and ginseng taste, wire drawing is long; Continue the addition improving saccharomyces cerevisiae, after fermentation, alcohol and content of ginsenoside start obvious reduction, and finished product natto taste bad, vinosity, ginseng taste are thin out.
3, saccharomycetes to make fermentation temperature experiment of single factor
The present invention is determining to select on saccharomyces cerevisiae (ACCC20107) basis, ginseng natto is prepared according to embodiment 1 method, difference is, experiment of single factor is carried out to saccharomycetic fermentation temperature (29,30,31,32,33 DEG C), interpolation bacterial classification is saccharomyces cerevisiae (ACCC20107), addition is 0.5% of ginseng liquid glucose quality, fermentation time 4 days, investigates the mouthfeel of alcohol and content of ginsenoside and finished product ginseng natto in the rear ginseng fermentation liquid of fermentation.
Experimental result is in table 3.
Table 3 fermentation temperature experiment of single factor result
As can be seen from experimental data, along with fermentation temperature raises, after fermentation, alcohol and content of ginsenoside raise; When fermentation temperature is 31 DEG C, ferment effect is best, and after fermentation, alcohol and content of ginsenoside reach the highest, respectively higher by 26.6% than other process, more than 12.9%, and finished product natto mouthfeel is good, and have happy vinosity and ginseng taste, the wire drawing of finished product natto is long; Fermentation temperature is higher than 31 DEG C, and after fermentation, alcohol and content of ginsenoside obviously reduce, and finished product natto taste bad, vinosity, ginseng taste are light.
4, saccharomycetes to make fermentation time experiment of single factor
The present invention prepares ginseng natto according to embodiment 1 method, difference is, experiment of single factor is carried out to saccharomycetic fermentation time (2,3,4,5,6 days), interpolation bacterial classification is saccharomyces cerevisiae (ACCC20107), addition is 0.5% of ginseng liquid glucose quality, fermentation temperature 31 DEG C, investigates the mouthfeel of alcohol and content of ginsenoside and finished product ginseng natto in the rear ginseng fermentation liquid of fermentation.
Experimental result is in table 4.
Table 4 fermentation time experiment of single factor result
As can be seen from experimental data, along with longer fermentation times, after fermentation, alcohol and content of ginsenoside raise; When fermentation time is 4 days, ferment effect is best, and after fermentation, alcohol and content of ginsenoside reach the highest, respectively higher by 38.0% than other process, more than 12.1%, and finished product natto mouthfeel is good, and have happy vinosity and ginseng taste, wire drawing is long; Fermentation time continues to extend, and after fermentation, alcohol and content of ginsenoside start obvious reduction, and finished product natto taste bad.
The Optimal Experimental of experimental example 2 ginseng natto preparation method
The present invention carries out experiment of single factor to the addition of bafillus natto, fermentation temperature and fermentation time, to obtain best ferment effect.
1, bafillus natto addition experiment of single factor
Ginseng natto is prepared according to embodiment 1 method, difference is, experiment of single factor is carried out to bafillus natto addition, its addition is respectively 0.08%, 0.09%, 0.1%, 0.11%, 0.12% of mixed material quality, fermentation temperature 39 DEG C, fermentation time 24h, investigates Cobastab in the rear finished product ginseng natto of fermentation
2, nicotinic acid and content of ginsenoside, and the mouthfeel of finished product natto.
Experimental result is in table 5.
Table 5 bafillus natto addition experiment of single factor result
Result shows, bafillus natto addition is 0.1% of mixed material quality, and ferment effect is best, Cobastab after fermentation
2, nicotinic acid and content of ginsenoside all reach the highest, respectively higher by 31.4% than other process, 16.9%, more than 26.5%, and finished product natto mouthfeel is good, and have happy vinosity and ginseng taste, wire drawing is long.
2, bacillus natto to ferment temperature experiment of single factor
Ginseng natto is prepared according to embodiment 1 method, difference is, experiment of single factor is carried out to the temperature of bacillus natto to ferment, bafillus natto addition is 0.1% of mixed material quality, fermentation temperature is respectively 37,38,39,40,41 DEG C, fermentation time 24h, investigates Cobastab in the rear finished product ginseng natto of fermentation
2, nicotinic acid and content of ginsenoside, and the mouthfeel of finished product natto.
Experimental result is in table 6.
Table 6 fermentation temperature experiment of single factor result
Result shows, along with fermentation temperature raises, and Cobastab after fermentation
2, nicotinic acid and content of ginsenoside raise; When fermentation temperature is 39 DEG C, ferment effect is best, Cobastab after fermentation
2, nicotinic acid and content of ginsenoside all reach the highest, respectively higher by 60.9% than other process, 69.1%, more than 29.0%, and finished product natto mouthfeel is coordinated, and have happy vinosity and ginseng taste, the wire drawing of finished product natto is long; Fermentation temperature is higher than 39 DEG C, and ferment rear Cobastab
2, nicotinic acid and content of ginsenoside start obvious reduction, and finished product natto taste bad.
3, bacillus natto to ferment time experiment of single factor
Ginseng natto is prepared according to embodiment 1 method, difference is, experiment of single factor is carried out to the time of bacillus natto to ferment, bafillus natto addition is 0.1% of mixed material quality, fermentation temperature is 39 DEG C, fermentation time is respectively 20,22,24,26,28h, to investigate after fermentation Cobastab in finished product ginseng natto
2, nicotinic acid and content of ginsenoside, and the mouthfeel of finished product natto.
Experimental result is in table 7.
Table 7 fermentation time experiment of single factor result
Result shows, the bacillus natto to ferment time is 24h, and ferment effect is best, Cobastab after fermentation
2, nicotinic acid and content of ginsenoside all reach the highest, respectively higher by 32.7% than other process, 16.4%, more than 47.6%, and finished product natto mouthfeel is good, and have happy vinosity and ginseng taste, wire drawing is long.Continue to extend fermentation time, Cobastab after fermentation
2, nicotinic acid and content of ginsenoside obviously reduce, and finished product natto taste bad.
Claims (10)
1. a preparation method for ginseng natto, is characterized in that, comprises the following steps:
(1) by soybean soaking, then add flavoring, stir, steam; (2) by ginseng stripping and slicing, add water, heating, obtains ginseng liquid; (3) in ginseng liquid, add sugar, stir, obtain ginseng liquid glucose; (4) in ginseng liquid glucose, access saccharomycete, fermentation, obtains fermented ginseng mash; (5) by fermented ginseng mash transpiring moisture, fermented ginseng block is obtained; (6) fermented ginseng block is added step (1) to steam in rear soya bean, stir, obtain mixed material; (7) in mixed material, access bafillus natto, stir, fermentation, to obtain final product.
2. according to preparation method according to claim 1, it is characterized in that: the described saccharomycetic inoculum concentration of step (4) is the 0.3-0.7% of ginseng liquid glucose quality; Be preferably 0.5%;
Wherein, described saccharomycete is any one in saccharomyces cerevisiae, grape wine fruit wine yeast SY or grape wine fruit wine yeast RW; Be preferably saccharomyces cerevisiae;
The temperature of described fermentation is 29-33 DEG C, and the time of fermentation is 2-6 days; Preferably, the temperature of described fermentation is 31 DEG C, and the time of fermentation is 4 days.
3. according to preparation method according to claim 1, it is characterized in that: the access amount of step (7) described bafillus natto is the 0.08-0.12% of mixed material quality; Be preferably 0.1%; Wherein, the temperature of described mixed material is 40-45 DEG C;
Preferred, described bafillus natto hot water is activated; The temperature of wherein said hot water is 45 DEG C; The consumption of described hot water is 10 times of bafillus natto quality;
The temperature of step (7) described fermentation is 37-41 DEG C, and the time of fermentation is 20-28h; Preferably, the temperature of described fermentation is 39 DEG C, and the time of fermentation is 24h.
4. according to preparation method according to claim 1, it is characterized in that: step (1) described immersion is for using 20-25 DEG C of water soaking 10-24 hour; Be preferably, with 25 DEG C of water soakings 16 hours.
5. according to preparation method according to claim 1, it is characterized in that: step (1) described flavoring comprises salt and sugar; Wherein, the addition of described salt is 1% of soya bean gross mass after soaking; The addition of described sugar is 1% of soya bean gross mass after soaking; Wherein, described sugar is white granulated sugar; Described steaming is 121 DEG C and steams 20min.
6. according to preparation method according to claim 1, it is characterized in that: the addition of step (2) described water is 1 times of Ginseng Quality; Wherein, the temperature of described water is 20-25 DEG C;
Described being heated to be is heated to seethe with excitement and keeps 2 minutes.
7. according to preparation method according to claim 1, it is characterized in that: the addition of step (3) described sugar is the 5-15% of ginseng liquid quality; Be preferably 10%; Wherein, described sugar is white granulated sugar; The temperature of described ginseng liquid is 30 DEG C.
8. according to preparation method according to claim 1, it is characterized in that, the operation of step (5) described transpiring moisture comprises: heated by fermented ginseng mash, and Keep agitation, until the moisture of fermented ginseng mash is 3-5%; Wherein, the temperature of described heating is 60-65 DEG C.
9. according to preparation method according to claim 1, it is characterized in that: the addition of step (6) described fermented ginseng block is the 5-15% steaming rear soya bean gross mass, be preferably 10%.
10. the ginseng natto for preparing of claim 1 to 9 preparation method described in any one.
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|---|---|---|---|---|
| KR0158701B1 (en) * | 1992-05-06 | 1998-11-16 | 김규식 | Manufacture of natto containing ginseng |
| CN102657331A (en) * | 2012-05-02 | 2012-09-12 | 金光洙 | Fermented ginseng fermented by bacillus subtilis, fermented ginseng natto and application of extracts |
| CN103125941A (en) * | 2013-03-22 | 2013-06-05 | 金万洙 | Chinese magnoliavine fruit leavening product, Chinese magnoliavine fruit and ginseng leavening product and application thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR0158701B1 (en) * | 1992-05-06 | 1998-11-16 | 김규식 | Manufacture of natto containing ginseng |
| CN102657331A (en) * | 2012-05-02 | 2012-09-12 | 金光洙 | Fermented ginseng fermented by bacillus subtilis, fermented ginseng natto and application of extracts |
| CN103125941A (en) * | 2013-03-22 | 2013-06-05 | 金万洙 | Chinese magnoliavine fruit leavening product, Chinese magnoliavine fruit and ginseng leavening product and application thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108813375A (en) * | 2018-07-04 | 2018-11-16 | 张斌 | Novel selenium-rich natto bean paste production method |
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