CN105087741A - Method for producing Chinese natto through fermentation of double strains - Google Patents
Method for producing Chinese natto through fermentation of double strains Download PDFInfo
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- CN105087741A CN105087741A CN201510655075.8A CN201510655075A CN105087741A CN 105087741 A CN105087741 A CN 105087741A CN 201510655075 A CN201510655075 A CN 201510655075A CN 105087741 A CN105087741 A CN 105087741A
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Abstract
The invention discloses a method for producing Chinese natto through fermentation of double strains. The production method comprises steps as follows: bacillus natto and lactobacillus plantarum are cultured in milk respectively and inoculated into soybeans subjected to soaking, steaming, cooling and blending to be fermented, and the Chinese natto is produced. Lactobacillus plantarum grows slower under the aerobic condition, can generate a small quantity of lactic acids and other ingredients and can improve the smell and the flavor of natto; meanwhile, due to reduction of the fermentation temperature and addition of a little salt, the fermented flavor generated by bacillus natto is low, and the Chinese natto is suitable for taste of Chinese people. The produced Chinese natto contains high nattokinase content and rich nutrition, meets the taste of the Chinese people and has a wide market prospect, and the method adopts a simple process and is convenient to operate.
Description
Technical field
The present invention relates to fermented soybean technical field, especially relate to a kind of method taking soybean as raw material and adopt two microorganisms fermentative production Chinese natto.
Technical background
Natto is Japanese a kind of traditional fermented soybean food, and apart from the present, oneself has the history of more than 2000 year, and its makes simple, and unique flavor is cheap.Natto is raw material with soybean, and bacillus natto to ferment forms.Natto is except having very high nutritive value, also containing several physiological active substances, as Nattokinase, superoxide-dismutase, isoflavones, the general element of soap, tocopherol, VITAMIN etc., thus natto plurality of health care functions is given, as thrombus dissolving, antitumor, hypotensive, preventing osteoporosis, the effect such as antibacterial and anti-oxidant.
Along with expanding economy, living standards of the people improve, people constantly strengthen health care consciousness, do one's utmost to seek the food with healthy and health-care effect.Progress into the visual field of compatriots because natto has above function, but Japanese natto due to its produce strong bacillus natto to ferment smell and can not accept by Chinese.Developing a kind of is close the Chinese natto in Chinese taste, meets current developing direction.
Summary of the invention
Object of the present invention is for providing a kind of method of two microorganisms fermentative production Chinese natto, by cultivating being seeded in the soybean of immersion, sterilizing without the low bacillus natto of antagonistic action and plant lactobacillus, plant lactobacillus grows slower in aerobic situation, the compositions such as producible small amount of lactic acid, the smell of natto can be improved, improve the local flavor of natto simultaneously, simultaneously by reducing leavening temperature and adding a small amount of salt, the fermented flavour produced by bacillus natto is low, is applicable to Chinese mouthfeel.The Nattokinase content of Chinese natto that the present invention produces is high, nutritious, technique is simple, easy to operate, meet Chinese taste, there are wide market outlook.
The method of two microorganisms fermentative production Chinese natto, is cultivated bacillus natto and plant lactobacillus respectively in milk, accesses in the soybean through soaking, cooking, cool, prepare burden and ferment, production Chinese natto.
The method of two microorganisms fermentative production Chinese natto, concrete steps are:
A, spawn culture: using bacillus natto and plant lactobacillus as fermentation strain
(1) slant strains:
By bacillus natto and plant lactobacillus, carry out slant culture preservation respectively, adopt broth agar culture medium, substratum through sterilizing, be cooled to room temperature after inoculate, bacillus natto is cultivated 24 hours under 37 DEG C of conditions; Plant lactobacillus anaerobic culture 24 hours under 37 DEG C of conditions, is all placed in preservation in 4 DEG C of refrigerators;
(2) triangular flask kind:
Adopt milk medium, substratum through sterilizing, be cooled to room temperature after inoculate respectively, bacillus natto Shake bottle Xia 37 DEG C of Tiao Jian cultivates 24 hours; Plant lactobacillus quiescent culture 24 hours under 37 DEG C of conditions;
(3) seed tank culture:
Adopt milk medium, substratum through sterilizing, be cooled to room temperature after inoculate respectively, bacillus natto aeration-agitation under 37 DEG C of conditions cultivates 18 hours; Plant lactobacillus quiescent culture 24 hours under 37 DEG C of conditions, obtains bacillus natto that Milk liquid cultivates and the plant lactobacillus that Milk liquid is cultivated;
B, Feedstock treating:
(1) soak beans, steam beans:
Soya bean is placed in clear water and soaks 16-24 hour, the soybean soaked is placed in stainless steel rotary digester 121 DEG C of boiling 20-30 minute;
(2) batching and inoculation:
After steamed soybean is cooled to room temperature, soybean by weight 100 parts, salt 0-3 part, the bacillus natto that access 2-5 part Milk liquid is cultivated, the plant lactobacillus of 0.5-3 part Milk liquid cultivation are mixed thoroughly, load bacterium box and ferment;
(3) ferment:
Leavening temperature controls at 30-32 DEG C, fermentation time 30-40 hour, obtains Chinese natto of the present invention.
Wherein: broth agar culture medium is bought in microbial strains inquiry net purchase, project article No.: v-055041, and Unified number: HBPM7559, buys network address: http://www.vrmte.com/goods.php id=55041; Milk medium is bought in microbial strains inquiry net purchase, project article No.: v-055992, and Unified number: HBPM8512, buys network address: http://www.vrmte.com/goods.php id=55992.
The invention has the advantages that: directly adopt bacillus natto and the mixed fermentation of plant lactobacillus two microorganisms, the meta-bolites that plant lactobacillus produces can partly suppress bacillus natto to ferment to produce the smell being not suitable for Chinese taste; Again by adding a small amount of salt when natto fermentation and reducing leavening temperature, natto smell and mouthfeel can be improved well, the natto smell produced and mouthfeel good, meet Chinese taste, and the vigor of Nattokinase also increases.
embodiment:
Below in conjunction with embodiment, the present invention is described in further detail.But the scope of protection of present invention is not limited to following embodiments.
Embodiment 1:
The method of two microorganisms fermentative production Chinese natto, concrete steps are:
A, spawn culture: using bacillus natto and plant lactobacillus as fermentation strain
(1) slant strains:
By bacillus natto and plant lactobacillus, carry out slant culture preservation respectively, adopt broth agar culture medium, substratum through sterilizing, be cooled to room temperature after inoculate, bacillus natto is cultivated 24 hours under 37 DEG C of conditions; Plant lactobacillus anaerobic culture 24 hours under 37 DEG C of conditions, is all placed in preservation in 4 DEG C of refrigerators;
(2) triangular flask kind:
Adopt milk medium, substratum through sterilizing, be cooled to room temperature after inoculate respectively, bacillus natto Shake bottle Xia 37 DEG C of Tiao Jian cultivates 24 hours; Plant lactobacillus quiescent culture 24 hours under 37 DEG C of conditions;
(3) seed tank culture:
Adopt milk medium, substratum through sterilizing, be cooled to room temperature after inoculate respectively, bacillus natto aeration-agitation under 37 DEG C of conditions cultivates 18 hours; Plant lactobacillus quiescent culture 24 hours under 37 DEG C of conditions, obtains bacillus natto that Milk liquid cultivates and the plant lactobacillus that Milk liquid is cultivated;
B, Feedstock treating:
(1) soak beans, steam beans:
Soya bean is placed in clear water to soak 16 hours, the soybean soaked is placed in stainless steel rotary digester 121 DEG C of boilings 20 minutes;
(2) batching and inoculation:
After steamed soybean is cooled to room temperature, soybean by weight 100 parts, accesses bacillus natto that 2 parts of Milk liquid cultivate, plant lactobacillus that 0.5 part of Milk liquid is cultivated mixes thoroughly, load bacterium box and ferment;
(3) ferment:
Leavening temperature controls at 30 DEG C, and fermentation time 30 hours, obtains Chinese natto of the present invention.
Embodiment 2:
The method of two microorganisms fermentative production Chinese natto, concrete steps are:
A, spawn culture: using bacillus natto and plant lactobacillus as fermentation strain
(1) slant strains:
By bacillus natto and plant lactobacillus, carry out slant culture preservation respectively, adopt broth agar culture medium, substratum through sterilizing, be cooled to room temperature after inoculate, bacillus natto is cultivated 24 hours under 37 DEG C of conditions; Plant lactobacillus anaerobic culture 24 hours under 37 DEG C of conditions, is all placed in preservation in 4 DEG C of refrigerators;
(2) triangular flask kind:
Adopt milk medium, substratum through sterilizing, be cooled to room temperature after inoculate respectively, bacillus natto Shake bottle Xia 37 DEG C of Tiao Jian cultivates 24 hours; Plant lactobacillus quiescent culture 24 hours under 37 DEG C of conditions;
(3) seed tank culture:
Adopt milk medium, substratum through sterilizing, be cooled to room temperature after inoculate respectively, bacillus natto aeration-agitation under 37 DEG C of conditions cultivates 18 hours; Plant lactobacillus quiescent culture 24 hours under 37 DEG C of conditions, obtains bacillus natto that Milk liquid cultivates and the plant lactobacillus that Milk liquid is cultivated;
B, Feedstock treating:
(1) soak beans, steam beans:
Soya bean is placed in clear water to soak 20 hours, the soybean soaked is placed in stainless steel rotary digester 121 DEG C of boilings 25 minutes;
(2) batching and inoculation:
After steamed soybean is cooled to room temperature, soybean by weight 100 parts, salt 2 parts, accesses bacillus natto that 3 parts of Milk liquid cultivate, plant lactobacillus that 2 parts of Milk liquid are cultivated mixes thoroughly, load bacterium box and ferment;
(3) ferment:
Leavening temperature controls at 31 DEG C, and fermentation time 35 hours, obtains Chinese natto of the present invention.
Embodiment 3:
The method of two microorganisms fermentative production Chinese natto, concrete steps are:
A, spawn culture: using bacillus natto and plant lactobacillus as fermentation strain
(1) slant strains:
By bacillus natto and plant lactobacillus, carry out slant culture preservation respectively, adopt broth agar culture medium, substratum through sterilizing, be cooled to room temperature after inoculate, bacillus natto is cultivated 24 hours under 37 DEG C of conditions; Plant lactobacillus anaerobic culture 24 hours under 37 DEG C of conditions, is all placed in preservation in 4 DEG C of refrigerators;
(2) triangular flask kind:
Adopt milk medium, substratum through sterilizing, be cooled to room temperature after inoculate respectively, bacillus natto Shake bottle Xia 37 DEG C of Tiao Jian cultivates 24 hours; Plant lactobacillus quiescent culture 24 hours under 37 DEG C of conditions;
(3) seed tank culture:
Adopt milk medium, substratum through sterilizing, be cooled to room temperature after inoculate respectively, bacillus natto aeration-agitation under 37 DEG C of conditions cultivates 18 hours; Plant lactobacillus quiescent culture 24 hours under 37 DEG C of conditions, obtains bacillus natto that Milk liquid cultivates and the plant lactobacillus that Milk liquid is cultivated;
B, Feedstock treating:
(1) soak beans, steam beans:
Soya bean is placed in clear water to soak 24 hours, the soybean soaked is placed in stainless steel rotary digester 121 DEG C of boilings 30 minutes;
(2) batching and inoculation:
After steamed soybean is cooled to room temperature, soybean by weight 100 parts, salt 3 parts, accesses bacillus natto that 5 parts of Milk liquid cultivate, plant lactobacillus that 3 parts of Milk liquid are cultivated mixes thoroughly, load bacterium box and ferment;
(3) ferment:
Leavening temperature controls at 32 DEG C, and fermentation time 40 hours, obtains Chinese natto of the present invention.
Comparative example 1:
The method of two microorganisms fermentative production Chinese natto, concrete steps are:
A, spawn culture: using bacillus natto and plant lactobacillus as fermentation strain
(1) slant strains:
By bacillus natto and plant lactobacillus, carry out slant culture preservation respectively, adopt broth agar culture medium, substratum through sterilizing, be cooled to room temperature after inoculate, bacillus natto is cultivated 24 hours under 37 DEG C of conditions; Plant lactobacillus anaerobic culture 24 hours under 37 DEG C of conditions, is all placed in preservation in 4 DEG C of refrigerators;
(2) triangular flask kind:
Adopt milk medium, substratum through sterilizing, be cooled to room temperature after inoculate respectively, bacillus natto Shake bottle Xia 37 DEG C of Tiao Jian cultivates 24 hours; Plant lactobacillus quiescent culture 24 hours under 37 DEG C of conditions;
(3) seed tank culture:
Adopt milk medium, substratum through sterilizing, be cooled to room temperature after inoculate respectively, bacillus natto aeration-agitation under 37 DEG C of conditions cultivates 18 hours; Plant lactobacillus quiescent culture 24 hours under 37 DEG C of conditions, obtains bacillus natto that Milk liquid cultivates and the plant lactobacillus that Milk liquid is cultivated;
B, Feedstock treating:
(1) soak beans, steam beans:
Soya bean is placed in clear water to soak 10 hours, the soybean soaked is placed in stainless steel rotary digester 121 DEG C of boilings 15 minutes;
(2) batching and inoculation:
After steamed soybean is cooled to room temperature, soybean by weight 100 parts, accesses bacillus natto that 1 part of Milk liquid cultivates, plant lactobacillus that 0.2 part of Milk liquid is cultivated mixes thoroughly, load bacterium box and ferment;
(3) ferment:
Leavening temperature controls at 25 DEG C, and fermentation time 25 hours, obtains Chinese natto of the present invention.
Comparative example 2:
The method of two microorganisms fermentative production Chinese natto, concrete steps are:
A, spawn culture: using bacillus natto and plant lactobacillus as fermentation strain
(1) slant strains:
By bacillus natto and plant lactobacillus, carry out slant culture preservation respectively, adopt broth agar culture medium, substratum through sterilizing, be cooled to room temperature after inoculate, bacillus natto is cultivated 24 hours under 37 DEG C of conditions; Plant lactobacillus anaerobic culture 24 hours under 37 DEG C of conditions, is all placed in preservation in 4 DEG C of refrigerators;
(2) triangular flask kind:
Adopt milk medium, substratum through sterilizing, be cooled to room temperature after inoculate respectively, bacillus natto Shake bottle Xia 37 DEG C of Tiao Jian cultivates 24 hours; Plant lactobacillus quiescent culture 24 hours under 37 DEG C of conditions;
(3) seed tank culture:
Adopt milk medium, substratum through sterilizing, be cooled to room temperature after inoculate respectively, bacillus natto aeration-agitation under 37 DEG C of conditions cultivates 18 hours; Plant lactobacillus quiescent culture 24 hours under 37 DEG C of conditions, obtains bacillus natto that Milk liquid cultivates and the plant lactobacillus that Milk liquid is cultivated;
B, Feedstock treating:
(1) soak beans, steam beans:
Soya bean is placed in clear water to soak 25 hours, the soybean soaked is placed in stainless steel rotary digester 121 DEG C of boilings 35 minutes;
(2) batching and inoculation:
After steamed soybean is cooled to room temperature, soybean by weight 100 parts, salt 4 parts, accesses bacillus natto that 6 parts of Milk liquid cultivate, plant lactobacillus that 5 parts of Milk liquid are cultivated mixes thoroughly, load bacterium box and ferment;
(3) ferment:
Leavening temperature controls at 35 DEG C, and fermentation time 45 hours, obtains Chinese natto of the present invention.
The Nattokinase content that each embodiment and comparative example are produced is as shown in the table:
| Group | Nattokinase content |
| Embodiment 1 | 55.7IU/ gram |
| Embodiment 2 | 60.3IU/ gram |
| Embodiment 3 | 58.4IU/ gram |
| Comparative example 1 | 47.2IU/ gram |
| Comparative example 2 | 49.0IU/ gram |
As can be seen from upper table data, the Nattokinase content adopting the present invention to obtain natto is obviously better than the comparative example 1 and 2 not within present invention process parameter area, especially the highest with the content of embodiment 2, present invention employs specific processing parameter as seen, the Nattokinase content of obtained natto is higher.
Claims (2)
1. the method for two microorganisms fermentative production Chinese natto, is characterized by: in milk, cultivated bacillus natto and plant lactobacillus respectively, accesses in the soybean through soaking, cooking, cool, prepare burden and ferments, production Chinese natto.
2. the method for two microorganisms fermentative production Chinese natto, is characterized by: concrete steps are:
A, spawn culture: using bacillus natto and plant lactobacillus as fermentation strain
(1) slant strains:
By bacillus natto and plant lactobacillus, carry out slant culture preservation respectively, adopt broth agar culture medium, substratum through sterilizing, be cooled to room temperature after inoculate, bacillus natto is cultivated 24 hours under 37 DEG C of conditions; Plant lactobacillus anaerobic culture 24 hours under 37 DEG C of conditions, is all placed in preservation in 4 DEG C of refrigerators;
(2) triangular flask kind:
Adopt milk medium, substratum through sterilizing, be cooled to room temperature after inoculate respectively, bacillus natto Shake bottle Xia 37 DEG C of Tiao Jian cultivates 24 hours; Plant lactobacillus quiescent culture 24 hours under 37 DEG C of conditions;
(3) seed tank culture:
Adopt milk medium, substratum through sterilizing, be cooled to room temperature after inoculate respectively, bacillus natto aeration-agitation under 37 DEG C of conditions cultivates 18 hours; Plant lactobacillus quiescent culture 24 hours under 37 DEG C of conditions, obtains bacillus natto that Milk liquid cultivates and the plant lactobacillus that Milk liquid is cultivated;
B, Feedstock treating:
(1) soak beans, steam beans:
Soya bean is placed in clear water and soaks 16-24 hour, the soybean soaked is placed in stainless steel rotary digester 121 DEG C of boiling 20-30 minute;
(2) batching and inoculation:
After steamed soybean is cooled to room temperature, soybean by weight 100 parts, salt 0-3 part, the bacillus natto that access 2-5 part Milk liquid is cultivated, the plant lactobacillus of 0.5-3 part Milk liquid cultivation are mixed thoroughly, load bacterium box and ferment;
(3) ferment:
Leavening temperature controls at 30-32 DEG C, fermentation time 30-40 hour, obtains Chinese natto of the present invention.
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Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107410817A (en) * | 2017-09-20 | 2017-12-01 | 扬州大学 | A kind of fruity natto effervescent tablet and preparation method thereof |
| CN107684075A (en) * | 2017-09-20 | 2018-02-13 | 扬州大学 | A kind of mixed culture fermentation natto effervescent tablet and preparation method thereof |
| CN108094793A (en) * | 2017-12-28 | 2018-06-01 | 天津百利食品有限公司 | A kind of natto fermentation drink and preparation method thereof |
| CN108208591A (en) * | 2016-12-09 | 2018-06-29 | 浙江大学自贡创新中心 | A kind of bitter buckwheat natto sauce and preparation method thereof |
| CN108567112A (en) * | 2017-11-09 | 2018-09-25 | 江苏农牧科技职业学院 | A kind of production method of natto fermentation jerky |
| CN109699919A (en) * | 2019-03-13 | 2019-05-03 | 四川徽记食品股份有限公司 | A kind of low ammonia taste, the preparation method of high nutrition original flavor natto |
| CN109965218A (en) * | 2019-03-24 | 2019-07-05 | 张学海 | A kind of zymotechnique of fruits and vegetables natto |
| CN112137025A (en) * | 2020-09-01 | 2020-12-29 | 武汉市老大姐酱品有限公司 | Preparation method of natto product and natto product prepared by same |
| CN116616414A (en) * | 2023-06-05 | 2023-08-22 | 吉林省雁鸣湖大豆生物科技有限责任公司 | Natto and preparation method of natto active peptide and product |
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Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108208591A (en) * | 2016-12-09 | 2018-06-29 | 浙江大学自贡创新中心 | A kind of bitter buckwheat natto sauce and preparation method thereof |
| CN107410817A (en) * | 2017-09-20 | 2017-12-01 | 扬州大学 | A kind of fruity natto effervescent tablet and preparation method thereof |
| CN107684075A (en) * | 2017-09-20 | 2018-02-13 | 扬州大学 | A kind of mixed culture fermentation natto effervescent tablet and preparation method thereof |
| CN108567112A (en) * | 2017-11-09 | 2018-09-25 | 江苏农牧科技职业学院 | A kind of production method of natto fermentation jerky |
| CN108094793A (en) * | 2017-12-28 | 2018-06-01 | 天津百利食品有限公司 | A kind of natto fermentation drink and preparation method thereof |
| CN109699919A (en) * | 2019-03-13 | 2019-05-03 | 四川徽记食品股份有限公司 | A kind of low ammonia taste, the preparation method of high nutrition original flavor natto |
| CN109965218A (en) * | 2019-03-24 | 2019-07-05 | 张学海 | A kind of zymotechnique of fruits and vegetables natto |
| CN112137025A (en) * | 2020-09-01 | 2020-12-29 | 武汉市老大姐酱品有限公司 | Preparation method of natto product and natto product prepared by same |
| CN116616414A (en) * | 2023-06-05 | 2023-08-22 | 吉林省雁鸣湖大豆生物科技有限责任公司 | Natto and preparation method of natto active peptide and product |
| CN116616414B (en) * | 2023-06-05 | 2024-02-09 | 吉林省雁鸣湖大豆生物科技有限责任公司 | Natto and preparation method of natto active peptide and product |
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