CN105410924A - Natto and haw food and preparation method therefor. - Google Patents
Natto and haw food and preparation method therefor. Download PDFInfo
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- CN105410924A CN105410924A CN201511009730.9A CN201511009730A CN105410924A CN 105410924 A CN105410924 A CN 105410924A CN 201511009730 A CN201511009730 A CN 201511009730A CN 105410924 A CN105410924 A CN 105410924A
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- natto
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- haw food
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Abstract
The invention relates to a natto and haw food and a preparation method therefor. The delicious and tasty natto and haw food with rich nutrients and many benefits to human body is provided. The processing technical problems caused by natto addition in the natto and haw food preparation process are solved. The natto and haw food is mainly prepared from, by weight, natto powder, haws and sugar. The preparation method is as follows: firstly, raw materials are weighed; secondly, haws are beaten and boiled into paste; thirdly, sugar and natto powder are scattered in the haw paste; fourthly, low temperature baking is carried out; fifthly, re-processing is carried out. The mechanical processing method is employed, industrial production of the natto and haw food is achieved, and original nutrients and biological activity in haws and natto are reserved.
Description
Technical field
The present invention relates to a kind of food and preparation method thereof.
Background technology
Natto is Japanese fermented food, be derived from the salty fermented soya bean of China, but not Chinese Lobster Sauce, but make bean product by soya bean by Bacillus natto (hay bacillus) fermentation, have stickiness, smell is more smelly, taste is sweeter, not only possess the nutritive value of soya bean, be rich in farnoquinone, improve the digestibility of protein, the more important thing is that sweat creates several physiological active substances, there is dissolve body inner fibrin and other regulate the health-care effect of physiological functions.
Natto is nutritious, medical value is high, but distinctive stink and haircuts, a lot of people is kept someone at a respectful distance to it.
Hawthorn digesting amasss, loose hemostasis, expelling tenia.Control meat to amass, abdominal mass, phlegm and retained fluid, ruffian is full, acid regurgitation, rushes down dysentery, intestines wind, pain in the back, hernia postpartum abdominal pain in postpartum, lochiorrhagia, and children's's breast food is stagnated.Food digesting stomach fortifying, promoting the circulation of qi is fallen apart the stasis of blood., stomach alkane turgor stagnant for meat, rush down dysentery stomachache, hemostasis through closing, postpartum stasis blocking, trusted subordinate's shouting pain, hernia pain, hyperlipemia.
Although hawthorn and natto are all the health foods be highly profitable to human body, the food but never both collection are combined together at present.Tracing it to its cause is because combine generation tannalbin after the tannin in hawthorn and the protein contact in natto, and not only reduce the nutritive value of food, also easily forming gastric calcfulus affects health.
Summary of the invention
The invention provides a kind of tasty, nutritious, to human body benefit natto haw food the more; And instant invention overcomes and added by natto in natto haw food preparation process and the process technology difficult problem brought.
Natto haw food is made primarily of the sugar of the natto powder of 80 ~ 120 parts, the hawthorn of 60 ~ 80 parts and 20 ~ 30 parts by weight.
Above-mentioned natto haw food is prepared according to the following steps:
One, the sugar of the natto powder of 80 ~ 120 parts, the hawthorn of 60 ~ 80 parts and 20 ~ 30 parts is taken by weight;
Two, hawthorn making beating is brewed into cream;
Three, sugar and natto powder are sprinkled into step 2 through filter screen screening respectively to boil, dry in the air in cool hawthorn paste, natto powder is added on limit and hawthorn paste is stirred on sugared limit, mixes and makes sticky cream;
Four, be taped against in square position by sticky cream and carry out low-temperature bake, baking temperature is 60 DEG C, baking time is 2 ± 0.1h;
Five, normal temperature cooling 10min ~ 20min carries out second time low-temperature bake, and baking temperature is 60 DEG C, baking time is 6 ~ 8h, rolling, namely obtains natto haw sheet.
Or, add refined honey after step 5, first low-temperature bake, after stirring, rub ball with the hands, make natto Crataegi pill.
Existing haw food all adopts the hawthorn powder of freeze-drying to prepare, and generate the problem of tannalbin to overcome the tannin in hawthorn powder and the protein contact in natto, the present invention uses the hawthorn paste boiled instead and prepares natto haw food, utilizes and boils process hydrolysis of tannins.But the viscosity of the hawthorn paste boiled own is just very large, and containing certain moisture, natto powder chance water viscosity sharply increases in addition; So viscosity is very big after hawthorn paste mixes with natto powder, normal and process equipment is sticked together, and causing cannot machining.Preparation method of the present invention carries out low-temperature bake to sticky cream, avoids the destruction of high temperature to Nattokinase in sticky cream, effectively remains the active component in natto.And low-temperature bake has saccharification and pyrolysis to sticky cream first, the mobility of sticky cream can be strengthened, reduce viscosity.Sugar is added the mouthfeel improving food in hawthorn paste before low-temperature bake, increase sugariness, and sugar is also further that Bound moisture in hawthorn paste is converted into Free water, reduce the viscosity of sticky cream.
The inventive method adopts the method for machining to achieve industrialization and produces natto haw food, and remains original nutrition and biologically active in hawthorn and natto.
Natto haw food mouthfeel of the present invention is unique, namely remains haw sheet, mouthfeel that Crataegi pill is sour-sweet, again because the parcel of hawthorn paste has hidden the stink of natto.Have effect of natto and hawthorn concurrently simultaneously, preventing thrombosis, hypotensive, norcholesterol, can effectively prevent and improve cardiovascular and cerebrovascular disease, prevent and improve osteoporosis, regulate stomach and intestine, the short digestion of appetizing, improve immunity, improve female climacteric syndrome, weight-reducing, anti-aging, the effects such as liver-protecting and alcoholism-relieving; And natto divides loose evenly, the effective control Bacillus natto of powder to continue decomposing protein, suppresses maturation fermentation, thus the continuation generation of prevention stink substance.Natto haw food of the present invention is convenient for carrying and uses, and pure natural, nothing are added, and is applicable to each age group crowd eats without antagonism.
Detailed description of the invention
Technical solution of the present invention is not limited to following cited detailed description of the invention, also comprises any combination between each detailed description of the invention.
Detailed description of the invention one: present embodiment natto haw food is made primarily of the sugar of the natto powder of 80 ~ 120 parts, the hawthorn of 60 ~ 80 parts and 20 ~ 30 parts by weight.
Detailed description of the invention two: the difference of present embodiment and detailed description of the invention one is: the citric acid also comprising 0.5 ~ 1.0 part in natto haw food.Other is identical with embodiment one.
Detailed description of the invention three: the difference of present embodiment and detailed description of the invention one or two is: sugar is white granulated sugar.Other is identical with embodiment one or two.
Detailed description of the invention four: present embodiment natto haw food is prepared according to the following steps:
One, the sugar of the natto powder of 80 ~ 120 parts, the hawthorn of 60 ~ 80 parts and 20 ~ 30 parts is taken by weight;
Two, hawthorn making beating is brewed into cream;
Three, sugar and natto powder are sprinkled into step 2 through filter screen screening respectively to boil, dry in the air in cool hawthorn paste, natto powder is added on limit and hawthorn paste is stirred on sugared limit, mixes and makes sticky cream;
Four, be taped against in square position by sticky cream and carry out low-temperature bake, baking temperature is 60 DEG C, baking time is 2 ± 0.1h;
Five, normal temperature cooling 10min ~ 20min carries out second time low-temperature bake, and baking temperature is 60 DEG C, baking time is 6 ~ 8h, rolling, namely obtains natto haw sheet.
Because viscosity is strong, sticky cream is difficult to be separated complete with agitating device, and can not use tiling equipment (otherwise can stick together with tiling equipment again); Therefore the sticky cream uneven thickness in square position, surface relief is uneven.But observe sticky cream nature first after low-temperature bake, be laid in square position uniformly, modest viscosity can be used for subsequent mechanical processing.
Cool the hardness that also can strengthen sticky cream and toughness after low-temperature bake first, increase lustrous surface.
Detailed description of the invention five: the difference of present embodiment and detailed description of the invention four is: in step 2, FRUCTUS CRATAEGI is got in hawthorn stoning, then pulls an oar.Other step and parameter identical with embodiment four.
Detailed description of the invention six: the difference of present embodiment and detailed description of the invention four or five is: in step 2, hawthorn is brewed into cream, moisture content is 45% ~ 50%.Other step and parameter identical with embodiment four or five.
Detailed description of the invention seven: the difference of one of present embodiment and detailed description of the invention four to six is: paper of draining the oil on drip pan upper berth before step 4 baking, brush one deck edible oil on oilpaper.Other step and parameter identical with one of embodiment four to six.
Detailed description of the invention eight: the difference of one of present embodiment and detailed description of the invention four to seven is: the citric acid adding 0.5 ~ 1.0 part while that step 3 adding natto powder by weight.Other step and parameter identical with one of embodiment four to seven.
Detailed description of the invention nine: the difference of one of present embodiment and detailed description of the invention four to eight is: the hawthorn paste tiling thickness adding natto powder in step 4 is 2 ~ 3mm.Other step and parameter identical with one of embodiment four to eight.
Detailed description of the invention ten: present embodiment natto haw food is prepared according to the following steps:
One, the sugar of the natto powder of 80 ~ 120 parts, the hawthorn of 60 ~ 80 parts and 20 ~ 30 parts is taken by weight;
Two, hawthorn making beating is brewed into cream;
Three, sugar and natto powder are sprinkled into step 2 through filter screen screening respectively to boil, dry in the air in cool hawthorn paste, natto powder is added on limit and hawthorn paste is stirred on sugared limit, mixes and makes sticky cream;
Four, be taped against in square position by sticky cream and carry out low-temperature bake, baking temperature is 60 DEG C, baking time is 2 ± 0.1h;
Five, add refined honey after low-temperature bake first, rub ball with the hands after stirring, make natto Crataegi pill.
Detailed description of the invention 11: the difference of present embodiment and detailed description of the invention ten is: the mass ratio of refined honey and natto powder is 4:1 ~ 2:1.Other step and parameter identical with embodiment ten.
Embodiment 1
Natto haw food is prepared according to the following steps:
One, the sugar of the natto powder of 100 parts, the hawthorn of 70 parts and 25 parts is taken by weight;
Two, hawthorn making beating is brewed into cream;
Three, sugar and natto powder are sprinkled into step 2 through filter screen screening respectively to boil, dry in the air in cool hawthorn paste, natto powder is added on limit and hawthorn paste is stirred on sugared limit, and mix and make sticky cream, moisture content is 45%;
Four, be taped against in square position by sticky cream and carry out low-temperature bake, baking temperature is 60 DEG C, baking time is 2h;
Five, normal temperature cooling 15min carries out second time low-temperature bake, and baking temperature is 60 DEG C, baking time is 7h, rolling, namely obtains natto haw sheet;
Wherein, paper of draining the oil on drip pan upper berth before step 4 baking, brush one deck edible oil on oilpaper.
Embodiment 2
Natto haw food is prepared according to the following steps:
One, the sugar of the natto powder of 110 parts, the hawthorn of 80 parts and 20 parts is taken by weight;
Two, hawthorn making beating is brewed into cream;
Three, sugar and natto powder are sprinkled into step 2 through filter screen screening respectively to boil, dry in the air in cool hawthorn paste, natto powder is added on limit and hawthorn paste is stirred on sugared limit, and mix and make sticky cream, moisture content is 50%;
Four, be taped against in square position by sticky cream and carry out low-temperature bake, baking temperature is 60 DEG C, baking time is 2h;
Five, add refined honey after low-temperature bake first, rub ball with the hands after stirring, make natto Crataegi pill;
Wherein, paper of draining the oil on drip pan upper berth before step 4 baking, brush one deck edible oil on oilpaper; The mass ratio of refined honey and natto powder is 3:1.
Embodiment 3
Natto haw food is prepared according to the following steps:
One, the sugar of the natto powder of 100 parts, the hawthorn of 70 parts and 25 parts is taken by weight;
Two, hawthorn stoning making beating, then boils, and adds the sugar that takes and stir concentrated while boiling, and is 45% ~ 50% be brewed into cream to moisture content;
Three, natto powder after filtration mesh screen fall into after dividing that step 2 boils, dry in the air cool hawthorn paste, limit is added natto powder limit and is stirred hawthorn paste;
Four, will add the hawthorn paste tiling of natto powder, toast, baking temperature is 150 DEG C (high temperature), baking time is 1h, rolling, completes processing;
Wherein, paper of draining the oil on drip pan upper berth before step 4 baking, brush one deck edible oil on oilpaper.
Natto haw food prepared by embodiment 1 and embodiment 2 compares, as shown in table 1.
Table 1
Claims (10)
1. natto haw food, is characterized in that natto haw food is made primarily of the sugar of the natto powder of 80 ~ 120 parts, the hawthorn of 60 ~ 80 parts and 20 ~ 30 parts by weight.
2. natto haw food according to claim 1, is characterized in that the citric acid also comprising 0.5 ~ 1.0 part in natto haw food.
3. natto haw food according to claim 1, is characterized in that sugar is white granulated sugar.
4. the preparation method of natto haw food described in claim 1, is characterized in that natto haw food is prepared according to the following steps:
One, the sugar of the natto powder of 80 ~ 120 parts, the hawthorn of 60 ~ 80 parts and 20 ~ 30 parts is taken by weight;
Two, hawthorn making beating is brewed into cream;
Three, sugar and natto powder are sprinkled into step 2 through filter screen screening respectively to boil, dry in the air in cool hawthorn paste, natto powder is added on limit and hawthorn paste is stirred on sugared limit, mixes and makes thick paste;
Four, be taped against in square position by thick paste and carry out low-temperature bake, baking temperature is 60 DEG C, baking time is 2 ± 0.1h;
Five, normal temperature cooling 10min ~ 20min carries out second time low-temperature bake, and baking temperature is 60 DEG C, baking time is 6 ~ 8h, rolling, namely obtains natto haw sheet.
5. the preparation method of natto haw food according to claim 4, is characterized in that in step 2, FRUCTUS CRATAEGI is got in hawthorn stoning, then pulls an oar.
6. the preparation method of natto haw food according to claim 4, is characterized in that in step 2, hawthorn is brewed into cream, and moisture content is 45% ~ 50%.
7. the preparation method of natto haw food according to claim 4, paper of draining the oil on drip pan upper berth before it is characterized in that step 4 baking, brush one deck edible oil on oilpaper.
8. the preparation method of natto haw food according to claim 4, is characterized in that the citric acid adding 0.5 ~ 1.0 part while step 3 adds natto powder by weight.
9. the preparation method of natto haw food according to claim 4, is characterized in that step 5 adds refined honey after low-temperature bake first, rubs ball with the hands, make natto Crataegi pill after stirring.
10. the preparation method of natto haw food according to claim 9, is characterized in that the mass ratio of refined honey and natto powder is 4:1 ~ 2:1.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201511009730.9A CN105410924B (en) | 2015-12-29 | 2015-12-29 | Natto haw food and preparation method thereof |
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| CN201511009730.9A CN105410924B (en) | 2015-12-29 | 2015-12-29 | Natto haw food and preparation method thereof |
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| CN105410924B CN105410924B (en) | 2019-01-04 |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109699954A (en) * | 2019-03-08 | 2019-05-03 | 合浦果香园食品有限公司 | A method of preparing sea cucumber fruit fillings |
| CN114271456A (en) * | 2021-12-21 | 2022-04-05 | 青州市龙洋食品厂 | Preparation process of hawthorn pills |
| CN116439351A (en) * | 2023-03-30 | 2023-07-18 | 济南大学 | Medicinal and edible nattokinase honeyed pill and preparation method thereof |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109699954A (en) * | 2019-03-08 | 2019-05-03 | 合浦果香园食品有限公司 | A method of preparing sea cucumber fruit fillings |
| CN114271456A (en) * | 2021-12-21 | 2022-04-05 | 青州市龙洋食品厂 | Preparation process of hawthorn pills |
| CN116439351A (en) * | 2023-03-30 | 2023-07-18 | 济南大学 | Medicinal and edible nattokinase honeyed pill and preparation method thereof |
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| CN105410924B (en) | 2019-01-04 |
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Inventor after: Wang Weiming Inventor after: Zhao Ning Inventor after: Dou Qiang Inventor after: Sun Yan Inventor after: Hou Zhe Inventor after: Han Deqiang Inventor before: Wang Weiming Inventor before: Zhao Ning Inventor before: Dou Qiang Inventor before: Sun Yan |
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Effective date of registration: 20191029 Address after: 150000 B3, No. 5, Ha Ping Xi Road, Ha Ping Road concentrated area, Harbin Economic Zone, Harbin, Heilongjiang Patentee after: Heilongjiang province Zuyan Health Industry Co., Ltd. Address before: 150036 No. 72 Xiang an street, Xiangfang District, Heilongjiang, Harbin Patentee before: HEILONGJIANG PROVINCE PHARMACEUTICAL SCIENCES |
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