CN105309588A - Production method of health type natto puffs - Google Patents
Production method of health type natto puffs Download PDFInfo
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- CN105309588A CN105309588A CN201510931012.0A CN201510931012A CN105309588A CN 105309588 A CN105309588 A CN 105309588A CN 201510931012 A CN201510931012 A CN 201510931012A CN 105309588 A CN105309588 A CN 105309588A
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- natto
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- cottonrose hibiscus
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- bubble cottonrose
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Abstract
The invention provides a production method of health type natto puffs. The production method comprises the following steps: firstly, by taking camellia seed meal and soybeans as raw materials, adding water to prepare a fermented culture base material; putting the fermented culture base material into a high-pressure steam sterilization pot to be cooked; after the fermented culture base material is cooked, cooling to be about 40 DEG C; inoculating bacillus natto and culturing; putting the mixture into a refrigerator at 4 DEG C to be subjected to after-ripening, so as to form natto; taking the prepared natto and adding milk, white granulated sugar, maltose and table salt, and mixing respectively; pulping the mixture to be thick to obtain puff stuffing, and refrigerating the puff stuffing in a refrigerator for later use; in addition, taking butter, water, the table salt and the white granulated sugar and boiling; then adding low-gluten flour, rapidly stirring until dough is not stuck on the pot and taking away the pot from fire; pouring scattered eggs by time and stirring until the mixture is in a reversed triangle shape and does not drop off when being picked by chopsticks; filling the mixture into a piping bag and putting the mixture into a drying oven to prepare puff wrappers; and after the puff wrappers are cooled, filling the puff stuffing into the prepared puff wrappers to form the natto puffs. The natto puffs prepared by the invention have low heat, low fat and low sugar and are suitable for people with hypertension, hyperlipidemia and hyperglycemia to eat.
Description
Technical field
The present invention relates to a kind of bubble cottonrose hibiscus preparation method with special health care, particularly a kind of employing camellia seed meal, soybean are that fermenting raw materials produces natto, add suitable milk, white granulated sugar, maltose is modulated into has thrombus dissolving effect, and bubble cottonrose hibiscus filling low in calories, and the composition of raw materials optimized is adopted to prepare the method for Low grease bubble cottonrose hibiscus skin production bubble cottonrose hibiscus.
Background technology
Natto not only has very high nutritive value, containing whole essential amino acids, unrighted acid, linolenic acid, lipid, lecithin etc.; And some physiological activators found in natto make natto have plurality of health care functions, the especially anti thrombotic action of Nattokinase, makes it the health food becoming prevention of thromboembolic disorders, has very important Development volue.But because natto has special mouthfeel and smell, thus difficulty is accepted by China consumers in general.
Protein containing 10%-20% in the Main By product camellia seed meal of aqueous enzymatic extraction camellia seed oil, the carbohydrate of 30%-60%, the fat of 0.5%-0.7%, the crude fibre of 15%-25%, the Tea Saponin in addition containing 2-3%.According to the literature, Tea Saponin can stimulate body internal hormone to secrete, and regulates blood-sugar content, can reduce cholesterol level, angiocardiopathy preventing.
Be derived from gondola bubble cottonrose hibiscus be a kind of with flour, grease, egg for primary raw material, paste is modulated into through heating, and through squeezing, being baked into hollow ingot, with filling, decoration and the Western-style dessert made after cooling, its golden yellow color, anatomic shape, cold in outer heat of tasting, sliding in outer shortcake, excellent taste, very popular.But what existing market was sold mostly is cream bubble cottonrose hibiscus and chocolate bubble cottonrose hibiscus, and these product heats are high, and fat is high, are unfavorable for that hypertension, high fat of blood, hyperglycemia population are edible.
Summary of the invention
The object of the invention is that providing one to utilize leached tea oil slag and soya bean to produce natto for fermenting raw materials makes bubble cottonrose hibiscus filling, produce natto bubble cottonrose hibiscus preparation method that is low in calories, tool health properties, give bubble cottonrose hibiscus health care, make natto and bubble cottonrose hibiscus become all-ages food, and improve the added value of this Oil processing accessory substance of leached tea oil slag.
For solving the problems of the technologies described above, the technical solution used in the present invention is: a kind of preparation method of health natto bubble cottonrose hibiscus, comprises the following steps:
1) fermentation of natto: adopt camellia seed meal 20-40 part and soya bean 60-80 part to be raw material, add 80 parts, water and be mixed with fermented and cultured matrix, be placed in boiling 30min in 121 DEG C of high-pressure steam sterilizing pans, about 40 DEG C are cooled to after boiling, the bafillus natto of inoculation 4%, be put in 37 DEG C of incubators and cultivate 24h, then in the refrigerator of 4 DEG C after-ripening 24h, form natto;
2) preparation of cottonrose hibiscus filling is steeped: get step 1) obtained natto, adds milk respectively, after white granulated sugar, maltose, salt mixes, beat to thick as bubble cottonrose hibiscus filling with beater, refrigerator cold-storage is for subsequent use;
3) preparation of cottonrose hibiscus skin is steeped: get butter, after water, salt, white granulated sugar boil, add Self-raising flour, rapid stirring, to dough non-stick pan, is namely cooked by scalding, from fire; The egg broken up is poured in gradation into, and being stirred to chopsticks, to choose it be inverted triangle, do not drip; Load piping bag, squeeze on tinfoil, baking box preheating 210 DEG C of roasting 10min, after treating that bubble cottonrose hibiscus expands, temperature is down to 180 DEG C, continues roasting 20-30min;
4) finished product preparation: until step 3) after the cooling of the bubble cottonrose hibiscus skin made, by step 2) the bubble cottonrose hibiscus filling prepared injects bubble cottonrose hibiscus skin, natto bubble cottonrose hibiscus.
The bafillus natto used in the present invention, for disclosing bacterial classification, is bought by applicant and obtains.
The bubble cottonrose hibiscus filling main component of the natto bubble cottonrose hibiscus that the present invention produces is natto and camellia seed meal.Natto not only has very high nutritive value, and containing several physiological active substances, as isoflavones, saponin, natto glycoprotein, Nattokinase etc., proved that Nattokinase is a kind of serine protease with strong thrombolytic effect produced by Bacillus natto, had that security is good, cost is low, oral effectively, the advantage such as EDD is long.The Nattokinase content of this product is 1100-1200 units/gram after measured.The present invention simultaneously instead of part material in conventional production with natto, make glycolipid content minimizing, protein content raising, natto bubble cottonrose hibiscus total reducing sugar 25-26g/100g, fatty 14-16g/100g, protein 12-13g/100g after measured, and cream bubble cottonrose hibiscus is respectively 29-30g/100g, 24-25g/100g, 9-10g/100g.In addition, with the addition of appropriate camellia seed meal during natto fermentation of the present invention, the oil tea saponin contained in research report camellia seed meal has the oxidation resistant activity of reducing blood lipid.Therefore, the present invention adopts camellia seed meal, soybean is that fermenting raw materials produces natto, and add milk, white granulated sugar, maltose is modulated into bubble cottonrose hibiscus filling, and after bubble cottonrose hibiscus skin makes hollow ingot cooling, then add bubble cottonrose hibiscus filling, make the function composition not temperature influence of the natto of interpolation, camellia seed meal, at utmost be not destroyed, thus the natto bubble cottonrose hibiscus produced has thrombus dissolving effect, and low-heat, low fat, low sugar, applicable hypertension, high fat of blood, hyperglycemia population eat.
Detailed description of the invention
Embodiment 1:
1) fermentation of natto: adopt leached tea oil slag and soya bean to be raw material, according to soya bean 80 parts, camellia seed meal 20 parts, 80 parts, water preparation fermented and cultured matrix, is placed in boiling 30min in 121 DEG C of high-pressure steam sterilizing pans, is cooled to about 40 DEG C after boiling, the bafillus natto of inoculation 4%, be put in 37 DEG C of incubators and cultivate 24h, then in the refrigerator of 4 DEG C after-ripening 24h, form natto.The natto wire drawing that the method makes is good, and mucus is many and without ammonia taste.
2) steep the preparation of cottonrose hibiscus filling: get above-mentioned natto 100 parts, after interpolation milk 50-60 part, white granulated sugar 20-25 part, maltose 15-20 part, salt 1-2 part mix respectively, beat to thick as bubble cottonrose hibiscus filling with beater, refrigerator cold-storage is for subsequent use.The bubble cottonrose hibiscus filling that the method makes be chocolate dark reddish brown, bright color and even; Mucus is few, and viscosity is poor, and figure is excessively rare, sweeter.
3) preparation of cottonrose hibiscus skin is steeped: get 40 parts, butter, after 100 parts, water, salt 1 part, white granulated sugar 15 parts boil, add Self-raising flour 60 parts, namely rapid stirring is cooked by scalding, from fire to dough non-stick pan; Two, the egg broken up is poured in gradation into, and being stirred to chopsticks, to choose it be inverted triangle, do not drip; Load piping bag, squeeze on tinfoil, baking box preheating 210 DEG C of roasting about 10min, after treating that bubble cottonrose hibiscus expands, temperature is down to 180 DEG C, continues roasting 20-30min.From profile, this bubble cottonrose hibiscus skin is in golden yellow, and swollen large, and form is full; Inside is in hollow shape and cavity is larger; Its mouthfeel is that interior sky is outer crisp, does not stick to one's teeth.
4) finished product preparation: until step 3) after the bubble cottonrose hibiscus skin made suitably cools, by step 2) the natto bubble cottonrose hibiscus filling prepared injects bubble cottonrose hibiscus, natto bubble cottonrose hibiscus.
Embodiment 2:
1) fermentation of natto: by soya bean 70 parts, camellia seed meal 30 parts, 80 parts, water preparation fermented and cultured matrix, be placed in boiling 30min in 121 DEG C of high-pressure steam sterilizing pans, after boiling, be cooled to about 40 DEG C, the bafillus natto of inoculation 4%, be put in 37 DEG C of incubators and cultivate 24h, after-ripening 24h in the refrigerator of 4 DEG C again, forms natto.The natto wire drawing of the method is less, and mucus is few, has a little bitter taste.
2) steep the preparation of cottonrose hibiscus filling: get above-mentioned natto 100 parts, after interpolation milk 40-50 part, white granulated sugar 13-15 part, maltose 12-15 part, salt 1-2 part mix respectively, beat to thick as bubble cottonrose hibiscus filling with beater, refrigerator cold-storage is for subsequent use.The bubble cottonrose hibiscus filling that the method makes be chocolate dark reddish brown, bright color and even; Mucus is many, and viscosity is better; There is the distinctive strong fragrance of natto, sweet and without ammonia taste; Delicate mouthfeel, wet and slippery.
3) preparation of cottonrose hibiscus skin is steeped: get 40 parts, butter, after 100 parts, water, salt 1 part, white granulated sugar 15 parts boil, add Self-raising flour 50 parts, namely rapid stirring is cooked by scalding, from fire to dough non-stick pan; Two, the egg broken up is poured in gradation into, and being stirred to chopsticks, to choose it be inverted triangle, do not drip; Load piping bag, squeeze on tinfoil, baking box preheating 210 DEG C of roasting about 10min, after treating that bubble cottonrose hibiscus expands, temperature is down to 180 DEG C, continues roasting 20-30min.From profile, this bubble cottonrose hibiscus skin is in golden yellow, and swollen large, and form is full; Inside is in hollow shape and cavity is comparatively large, but shell is slightly soft.
4) finished product preparation: until step 3) after the bubble cottonrose hibiscus skin made suitably cools, by step 2) the natto bubble cottonrose hibiscus filling prepared injects bubble cottonrose hibiscus, natto bubble cottonrose hibiscus.
Embodiment 3:
1) fermentation of natto: by soya bean 60 parts, camellia seed meal 40 parts, 80 parts, water preparation fermented and cultured matrix, be placed in boiling 30min in 121 DEG C of high-pressure steam sterilizing pans, after boiling, be cooled to about 40 DEG C, the bafillus natto of inoculation 4%, be put in 37 DEG C of incubators and cultivate 24h, after-ripening 24h in the refrigerator of 4 DEG C again, forms natto.The natto wire drawing hardly of the method, serious bitter taste.
2) steep the preparation of cottonrose hibiscus filling: get above-mentioned natto 100 parts, after interpolation milk 30-40 part, white granulated sugar 9-12 part, maltose 10-12 part, salt 1-2 part mix respectively, beat to thick as bubble cottonrose hibiscus filling with beater, refrigerator cold-storage is for subsequent use.The bubble cottonrose hibiscus filling that the method makes is chocolate dark reddish brown, coarse mouthfeel, and dry thick, taste is micro-sweet.
3) preparation of cottonrose hibiscus skin is steeped: get 40 parts, butter, after 100 parts, water, salt 2 parts, white granulated sugar 15 parts boil, add Self-raising flour 50 parts, namely rapid stirring is cooked by scalding, from fire to dough non-stick pan; 1, the egg broken up is poured in gradation into, and being stirred to chopsticks, to choose it be inverted triangle, do not drip; Load piping bag, squeeze on tinfoil, baking box preheating 210 DEG C of roasting about 10min, after treating that bubble cottonrose hibiscus expands, temperature is down to 180 DEG C, continues roasting 20-30min.From profile, this bubble cottonrose hibiscus skin, in golden yellow, is swollenly sent out little, and form is not full; Interior tissue is coarse and cavity is less, and shell is harder.
4) finished product preparation: until step 3) after the bubble cottonrose hibiscus skin made suitably cools, by step 2) the natto bubble cottonrose hibiscus filling prepared injects bubble cottonrose hibiscus, natto bubble cottonrose hibiscus.
" mensuration of national food safety standard Protein in Food " (GB5009.5-2010), soxhlet extraction, anthrone colorimetry, vanillin-sulfuric acid method and Forint phenol method mensuration is adopted to steep the levels of protein, fat, total reducing sugar, Tea Saponin and Nattokinase in cottonrose hibiscus by natto prepared by the inventive method respectively, and compare discovery to the corresponding composition of cream bubble cottonrose hibiscus, the content of present protein, Tea Saponin and Nattokinase obviously increases, and fat, total reducing sugar obviously reduce.Concrete measurement result please see the following form.
Table 1: the composition of natto bubble cottonrose hibiscus and cream bubble cottonrose hibiscus contrasts
Claims (10)
1. a preparation method for health natto bubble cottonrose hibiscus, is characterized in that comprising the steps:
1) fermentation of natto: adopt camellia seed meal 20-40 part and soya bean 60-80 part to be raw material, add 80 parts, water and be mixed with fermented and cultured matrix, be placed in boiling 30min in 121 DEG C of high-pressure steam sterilizing pans, 40 DEG C are cooled to after boiling, the bafillus natto of inoculation 4%, be put in 37 DEG C of incubators and cultivate 24h, then in the refrigerator of 4 DEG C after-ripening 24h, form natto;
2) preparation of cottonrose hibiscus filling is steeped: get step 1) obtained natto, adds milk respectively, after white granulated sugar, maltose, salt mixes, beat to thick as bubble cottonrose hibiscus filling with beater, refrigerator cold-storage is for subsequent use;
3) preparation of cottonrose hibiscus skin is steeped: get butter, after water, salt, white granulated sugar boil, add Self-raising flour, rapid stirring, to dough non-stick pan, is namely cooked by scalding, from fire; The egg broken up is poured in gradation into, and being stirred to chopsticks, to choose it be inverted triangle, do not drip; Load piping bag, squeeze on tinfoil, baking box preheating 210 DEG C of roasting 10min, after treating that bubble cottonrose hibiscus expands, temperature is down to 180 DEG C, continues roasting 20-30min;
4) finished product preparation: until step 3) after the cooling of the bubble cottonrose hibiscus skin made, by step 2) the bubble cottonrose hibiscus filling prepared injects bubble cottonrose hibiscus skin, natto bubble cottonrose hibiscus.
2. the preparation method of a kind of health natto bubble cottonrose hibiscus according to claim 1, is characterized in that, described step 1) middle employing soya bean 80 parts, camellia seed meal 20 parts, 80 parts, water is mixed with fermented and cultured matrix.
3. the preparation method of a kind of health natto bubble cottonrose hibiscus according to claim 1, is characterized in that, described step 1) middle employing soya bean 70 parts, camellia seed meal 30 parts, 80 parts, water is mixed with fermented and cultured matrix.
4. the preparation method of a kind of health natto bubble cottonrose hibiscus according to claim 1, is characterized in that, described step 1) middle employing soya bean 60 parts, camellia seed meal 40 parts, 80 parts, water is mixed with fermented and cultured matrix.
5. the preparation method of a kind of health natto bubble cottonrose hibiscus according to claim 1, is characterized in that, described step 2) in get natto 100 parts, add milk 50-60 part, white granulated sugar 20-25 part, maltose 15-20 part, salt 1-2 part.
6. the preparation method of a kind of health natto bubble cottonrose hibiscus according to claim 1, is characterized in that, described step 2) in get natto 100 parts, add milk 40-50 part, white granulated sugar 13-15 part, maltose 12-15 part, salt 1-2 part.
7. the preparation method of a kind of health natto bubble cottonrose hibiscus according to claim 1, is characterized in that, described step 2) in get natto 100 parts, add milk 30-40 part, white granulated sugar 9-12 part, maltose 10-12 part, salt 1-2 part.
8. the preparation method of a kind of health natto bubble cottonrose hibiscus according to claim 1, is characterized in that, described step 3) in get 40 parts, butter, after 100 parts, water, salt 1 part, white granulated sugar 15 parts boil, add Self-raising flour 60 parts.
9. the preparation method of a kind of health natto bubble cottonrose hibiscus according to claim 1, is characterized in that, described step 3) in get 40 parts, butter, after 100 parts, water, salt 1 part, white granulated sugar 15 parts boil, add Self-raising flour 50 parts.
10. the preparation method of a kind of health natto bubble cottonrose hibiscus according to claim 1, is characterized in that, described step 3) in get 40 parts, butter, after 100 parts, water, salt 2 parts, white granulated sugar 15 parts boil, add Self-raising flour 50 parts.
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| CN201510931012.0A CN105309588B (en) | 2015-12-15 | 2015-12-15 | Production method of health type natto puffs |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107865018A (en) * | 2016-09-27 | 2018-04-03 | 李建贤 | The crucial way that health care natto bronze gong burns |
| CN107927108A (en) * | 2017-11-03 | 2018-04-20 | 孝感市鲁建农业开发有限公司 | A kind of basis puff and preparation method thereof |
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| CN101175413A (en) * | 2005-03-16 | 2008-05-07 | 不二制油株式会社 | Process for production of soybean puff |
| CN101288460A (en) * | 2007-04-20 | 2008-10-22 | 上海水产大学 | Mushroom puff |
| CN101878794A (en) * | 2010-06-21 | 2010-11-10 | 柴华 | Method for manufacturing natto health-care bread |
| CN104026490A (en) * | 2014-05-15 | 2014-09-10 | 湖北工业大学 | Method for preparing black natto by adopting low-salt fermentation |
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2015
- 2015-12-15 CN CN201510931012.0A patent/CN105309588B/en active Active
Patent Citations (4)
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| CN101175413A (en) * | 2005-03-16 | 2008-05-07 | 不二制油株式会社 | Process for production of soybean puff |
| CN101288460A (en) * | 2007-04-20 | 2008-10-22 | 上海水产大学 | Mushroom puff |
| CN101878794A (en) * | 2010-06-21 | 2010-11-10 | 柴华 | Method for manufacturing natto health-care bread |
| CN104026490A (en) * | 2014-05-15 | 2014-09-10 | 湖北工业大学 | Method for preparing black natto by adopting low-salt fermentation |
Non-Patent Citations (1)
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| 李丽贤等: "泡芙膨胀机理研究及工艺优化", 《食品科技》 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107865018A (en) * | 2016-09-27 | 2018-04-03 | 李建贤 | The crucial way that health care natto bronze gong burns |
| CN107927108A (en) * | 2017-11-03 | 2018-04-20 | 孝感市鲁建农业开发有限公司 | A kind of basis puff and preparation method thereof |
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| CN105309588B (en) | 2017-02-22 |
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