CN107509963A - A kind of natto fermenting device and fermentation process - Google Patents
A kind of natto fermenting device and fermentation process Download PDFInfo
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- 238000009434 installation Methods 0.000 claims abstract description 9
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- 235000010469 Glycine max Nutrition 0.000 claims description 20
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- 238000003756 stirring Methods 0.000 claims description 16
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 14
- 244000046052 Phaseolus vulgaris Species 0.000 claims description 13
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims description 13
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- 239000012530 fluid Substances 0.000 claims 1
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- CJWQYWQDLBZGPD-UHFFFAOYSA-N isoflavone Natural products C1=C(OC)C(OC)=CC(OC)=C1C1=COC2=C(C=CC(C)(C)O3)C3=C(OC)C=C2C1=O CJWQYWQDLBZGPD-UHFFFAOYSA-N 0.000 description 1
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/50—Fermented pulses or legumes; Fermentation of pulses or legumes based on the addition of microorganisms
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/40—Table salts; Dietetic salt substitutes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
-
- 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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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Polymers & Plastics (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Molecular Biology (AREA)
- Biotechnology (AREA)
- Microbiology (AREA)
- Agronomy & Crop Science (AREA)
- Botany (AREA)
- Beans For Foods Or Fodder (AREA)
Abstract
The invention discloses a kind of natto fermenting device, including tank body, agitating device and the support for placing tank body, charging aperture is provided with the top of tank body, bottom is provided with discharging opening；The tank body is shaped as doliform, i.e., the shape being spliced by two round platforms, the diameter of the bottom surface of upper round platform:The diameter of the upper bottom surface of upper round platform:The height of upper round platform:The diameter of lower round platform bottom surface:The height of lower round platform=(12~15):(4~6):(8~10):(1.5~2.5):(3~4)；Agitating device is made up of motor, agitating shaft and the blade that is arranged on agitating shaft, and the blade face of blade tilts, and is screw blade.Also disclose the fermentation process that natto is prepared using the installation for fermenting.The installation for fermenting of the present invention, fermentation tank profile be doliform, and the narrow middle part in both ends is wide, has a special dimension scale, space availability ratio height, and volume of material and volume of air can make humidity reach optimal, ensure the quality of finished product up to optimal proportion in fermentation process；Discharging is more convenient.
Description
Technical field
The present invention relates to a kind of natto fermenting device and fermentation process, belongs to microbial fermentation engineering technical field.
Background technology
Natto be soybean obtained after Bacillus natto or fermentation of bacillus subtilis rich in Nattokinase, natto isoflavones,
The health food of the function factors such as soap green grass or young crops element, farnoquinone.Natto as a kind of traditional food with bimillennium history, except
Mouthfeel with unique flavor, compared with low-calorie, higher protein content outside, also with plurality of health care functions：With reduction
A variety of medical treatment such as cholesterol, preventing and treating osteoporosis and rush blood coagulation, anti-pathogenic bacteria, anti-aging, cancer-resisting, adjustment gut function are protected
Strong effect.
The lyase element of the strong thrombus containing energy in natto --- Nattokinase, it must be favored me with your advice according to Japanese medical university of Miyazaki
Award research and find that Nattokinase (Natto kinase) is made up of 275 amino acid residues, molecular weight is 27000 or so, nothing
Poison, have no side effect, be a kind of serine protease.Then, must favor me with your advice the thrombus model experiment awarded and Nattokinase is used for dog
And healthy population In vivo study, it was demonstrated that it also has in addition to notable thrombolytic effect and promote venous endothelial cell to produce fiber
Plasminogen Activators ability, so as to show its thrombolysis activity indirectly.Nattokinase derives from food, has no toxic side effect, point
Son amount is small, easily digested, there is the possibility realized and mass produced as a kind of microbial metabolic products, has wide
Wealthy development prospect.
However, the finished product natto mouthfeel sold in the market is more bitter, there is ammonia taste, viscosity is poor, and mycelia is not rich
Richness, natto kinase activity is low, and then have impact on the commercialization of natto.
The content of the invention
For above-mentioned prior art, the invention provides a kind of natto fermenting device and fermentation process, has fermentation efficiency
The advantages that height, yield are high, and production efficiency is high.
The present invention is achieved by the following technical solutions：
A kind of natto fermenting device, including tank body, agitating device and the support for placing tank body, wherein, the tank body
Top is provided with charging aperture, and bottom is provided with discharging opening, and charging aperture, discharge outlet are equipped with lid or/and valve；The shape of the tank body
For doliform (it can be appreciated that fusiformis of two end trimmings), i.e., (junction is streamlined to the shape being spliced by two round platforms
Design), wherein, superposed round platform is referred to as upper round platform, and the round platform positioned at bottom is referred to as lower round platform, the bottom surface of upper round platform with
The diameter of the upper bottom surface of lower round platform is identical, the diameter of the bottom surface of upper round platform:The diameter of the upper bottom surface of upper round platform:Upper round platform
It is high:The diameter of lower round platform bottom surface:The height of lower round platform=(12~15):(4~6):(8~10):(1.5~2.5):(3~4)；
The agitating device forms by motor, by motor-driven agitating shaft and the blade being arranged on agitating shaft, motor
Tank body top, agitating shaft and motor connection are arranged on, agitating shaft is vertically positioned in tank body, and the blade face of blade tilts, with level side
To angle be 20 ° ± 5 °.
Preferably, the blade is screw blade (for spiralling form), the diameter of the bottom surface of upper round platform:Oar
Leaf diameter=(12~15):6；The top of blade is to the height that the distance of lowermost end is blade, and blade is topmost away from tank body top
The distance in portion:Blade height:Diameter of propeller blade=(4.5~5.5):(4.5~5.5):6, preferably 5:5:6.
Preferably, the diameter of the bottom surface of the upper round platform:The diameter of the upper bottom surface of upper round platform:The height of upper round platform:Lower circle
The diameter of platform bottom surface:The height of lower round platform:Diameter of propeller blade:Intake port:Discharging opening diameter=13.5:5:9.1:2:3.4:3:
2:2。
The natto fermenting device of the present invention, its fermentation tank are shaped as doliform, and its dimension scale, the dimension scale of blade have
Special design, the purpose being so designed that is：The best results of natto fermentation can be made, ensure that moisture is only in fermentation process
It is fast to be lost in.Reason is：Using column (cylindrical shape) fermentation tank of routine as contrast, in the case of identical coefficient (ratio),
For column fermentation tank because its tank body is tall and thin, height of materials is higher, causes the surface area of material and air contact smaller, can not during fermentation
Ensure material homogeneous fermentation (material upper strata and air contact, material middle level, lower floor and air distance farther out, humidity, ventilation
The fermentation conditions such as amount, temperature are unable to reach unanimously, cause thalli growth progress to differ)；And the material thickness in doliform fermentation tank
More moderate, the surface area of material and air contact is bigger, can guarantee that substantially during fermentation material homogeneous fermentation (material upper strata with it is empty
The surface area of gas contact is big, and material lower floor and air distance are nearer, can ensure the wet of all materials completely under agitation
The fermentation conditions such as degree, throughput, temperature are basically identical, ensure that thalli growth progress is essentially identical)；Therefore, compared to routine
Column (cylindrical shape) fermentation tank, doliform fermentation tank can provide the largest surface area of optimal material thickness, material and air contact,
Humidity is with throughput up to optimum efficiency.
A kind of fermentation process that natto is prepared using above-mentioned installation for fermenting, is comprised the following steps：
(1) selection：Select non-transgenic, full grains, without insect bite without mildew and rot Small Grain Soybean, clear water is rinsed to without miscellaneous
Thing；
(2) sterilize：The above-mentioned soya bean selected is added to the water, beans water is than 1：3 (mass ratioes), after soaking 12~17h, drip
Water, 2% sucrose and 2% NaCl (somatomedin as Bacillus natto) are mixed, after mixing thoroughly, is placed in tank body, coefficient
0.6~0.65,121 DEG C, 25min, are cooled to 60 DEG C, standby；
(3) it is inoculated with：Bacillus natto seed liquor is inoculated into the soya bean of above-mentioned sterilizing, inoculum concentration 2%；
The Bacillus natto seed liquor, can be prepared by a conventional method to obtain, such as：Strain after activation is inoculated in liquid
(culture medium forms culture medium：Tryptone 10g/L, dusty yeast 5g/L, NaCl 10g/L, glucose 2g/L) in, 37 DEG C,
200rpm/min, culture 15h~17h；
Bacterial strain used in the present invention is the quality strains filtered out from commercially available natto, and its reproduction speed is fast, fermentation period
Short, tunning quality is high；
(4) ferment：After above-mentioned inoculation, driving agitating shaft makes soya bean and Bacillus natto with 50rpm/min rotating speed stirring at low speed
Seed liquor is sufficiently mixed；Stop stirring after 2min, 37 DEG C of 11~12h of fermentation, then stirred again with 50rpm/min rotating speed low speed
2min (being stirred twice altogether, before fermentation once, ferment middle is once) is mixed, then ferment 12~13h at 37 DEG C again；Hair
Humidity can be naturally held in 85%~90% (for the optimum humidity needed for fermenting) during ferment；
(5) after-ripening：After above-mentioned fermentation, natto is placed in preservation 24h after-ripening in 4 DEG C, it is distinctive viscous that natto is presented after after-ripening
Stagnant sense, stringiness, fragrance and taste.
The present invention is fermented using the installation for fermenting of independent development, and fermentation tank profile is doliform, and the narrow middle part in both ends is wide, tool
There are special dimension scale, space availability ratio height；The closing in design that fermentation tank top becomes narrow gradually so that volume of material and air
The ratio of volume reaches optimal (coefficient 0.6~0.65), in fermentation process humidity can be made to reach optimal, ensure finished product
Quality；The exit design that lower end becomes narrow gradually, it is easy to the discharging of this stickiness product of natto.In soya bean added with sucrose and
NaCl, natto mouthfeel and its nutritive value can be obviously improved, the toughness of natto mycelia and viscosity is reached optimal.Utilize this
The natto that the apparatus and method of invention obtain, quality is high, compared with prior art, in color and luster, mouthfeel, hyphae length, viscosity, natto
Significantly improved in the activity of kinases.
Brief description of the drawings
Fig. 1：The structure schematic diagram of the installation for fermenting of the present invention.
Wherein, 1, tank body；2nd, support；3rd, charging aperture；4th, discharging opening；5th, motor；6th, agitating shaft；7th, blade.
Embodiment
With reference to embodiment, the present invention is further illustrated.
Involved instrument, reagent, material etc. in following embodiments, it is existing in the prior art unless otherwise noted
Conventional instrument, reagent, material etc., can be obtained by regular commercial sources.Involved experimental method in following embodiments, inspection
Survey method etc., it is existing normal experiment method, detection method etc. in the prior art unless otherwise noted.
A kind of natto fermenting device, including (support 2 is fixed on for tank body 1, agitating device and the support 2 for placing tank body 1
On ground), as shown in figure 1, wherein, the top of tank body 1 is provided with charging aperture 3, bottom is provided with discharging opening 4, charging aperture 3, discharging
Lid and valve are equipped with mouth 4；The tank body 1 is shaped as doliform (it can be appreciated that fusiformis of two end trimmings), i.e., by two
The shape (junction is airflow design) that individual round platform is spliced, wherein, superposed round platform is referred to as upper round platform, under being located at
The round platform in portion is referred to as lower round platform, and the bottom surface of upper round platform is identical with the diameter of the upper bottom surface of lower round platform, the bottom surface of upper round platform
Diameter:The diameter of the upper bottom surface of upper round platform:The height of upper round platform:The diameter of lower round platform bottom surface:The height of lower round platform:Diameter of propeller blade:
Intake port:Discharging opening diameter=13.5:5:9.1:2:3.4:3:2:2.
The agitating device forms by motor 5, by the agitating shaft 6 that motor 5 drives and the blade 7 being arranged on agitating shaft 6,
Motor 5 is arranged on the top of tank body 1, and agitating shaft 6 is connected with motor 5, and agitating shaft 6 is vertically positioned in tank body 1, and the blade face of blade 7 is inclined
Tiltedly, it is 20 ° with the angle of horizontal direction.
The blade 7 is screw blade (for spiralling form, for existing technology in the prior art), upper round platform
Bottom surface diameter:Diameter of propeller blade=13.5:6；The top of blade is to the height that the distance of lowermost end is blade, and blade is most
Upper end is away from the distance at the top of tank body:Blade height:Diameter of propeller blade=5:5:6.
The natto fermenting device of the present invention, its fermentation tank are shaped as doliform, and its dimension scale, the dimension scale of blade have
Special design, the purpose being so designed that is：The best results of natto fermentation can be made, ensure that moisture is only in fermentation process
It is fast to be lost in.By taking 200L columns fermentation tank and 200L doliform fermentation tanks as an example, each 65kg of complete Small Grain Soybean is selected, is respectively placed in three
After soaking 17h in times volume of water, draining, wet beans about 130kg is respectively obtained, while mix 2% NaCl and 2% sucrose, after mixing thoroughly,
It is respectively placed in 200L columns fermentation tank and 200L doliform fermentation tanks, 121 DEG C, 25min sterilizings, is cooled to 60 DEG C, is connect by 2%
Kind of bacterium solution, is sufficiently mixed stirring (driving agitating shaft stops stirring with 50rpm/min rotating speed stirring at low speed after 2min), 37 DEG C
Ferment after 12h, stir once (with 50rpm/min rotating speed stirring at low speed 2min), then 12h after fermentation of fermenting terminates.Contrast knot
Fruit is as shown in table 1.
1 two kinds of installation for fermenting fermentation situation contrast tables of table
Embodiment 1 prepares natto using above-mentioned installation for fermenting
(1) selection：Select commercially available non-transgenic, full grains, rinsed without insect bite without mildew and rot Small Grain Soybean 60Kg, clear water,
Until no-sundries.
(2) sterilize：60kg Small Grain Soybeans and 180L water, i.e. beans water ratio 1：3, after soaking 17h, draining, claim to obtain wet beans weight
For 120.13kg；2.4kg sucrose and 2.4kg NaCl are mixed, is placed in fermentation tank, 0.6,121 DEG C of coefficient, 25min are cold
But.
(3) prepared by Bacillus natto seed liquor：Strain after activation is inoculated in 12 1000mL triangular flasks, per bottled liquid measure
For 200mL, 37 DEG C, 200rpm/min, culture 15h.
(4) it is inoculated with：When well-done Small Grain Soybean is cooled to 60 DEG C, by the seed liquor access beans for amounting to 2.4L.
(5) ferment：50rpm/min stirring at low speed, makes beans be sufficiently mixed with seed liquor；Stop stirring after 2min, 37 DEG C
Ferment 12h, and then again with 50rpm/min rotating speed stirring at low speed 2min, then ferment 12h at 37 DEG C again；Fermentation process
Middle humidity is 85%~90%.
(6) after-ripening：The natto fermented is placed in preservation 24h after-ripening in 4 DEG C.Natto 122.17kg is obtained, natto mycelia is rich
Richness, Hyphal length are about 75mm, and toughness is not preferably easily broken, and natto taste lubrication is soft, and natto is aromatic heavy, no ammonia taste bitter taste, are received
Beans kinases content is measured as 17.51 × 102IU/g。
The natto of above-mentioned preparation, sense organ evaluation and test (sensory results measure table is as shown in table 2) is carried out to it, as a result：The present invention
Resulting natto can reach 10 minute marks standard in four sense organ, wire drawing, color and luster, ammonia taste, mouthfeel standards of perfection, and mycelia is enriched, and is glued
Stickiness is good, and wherein length of string is up to 50mm~80mm, and good toughness is not easily broken, without any ammonia taste and bitter taste.Raw material are adopted
Substitute common soybeans with Small Grain Soybean, Small Grain Soybean is nutritious, and protein content sticks up to 44.35%, more conducively natto
The generation of property material.
The natto sensory results of table 2 determine table
Embodiment 2 prepares natto using above-mentioned installation for fermenting
(1) selection：Select commercially available non-transgenic, full grains, rushed without insect bite without mildew and rot Small Grain Soybean 65kg, clear water
Wash, until no-sundries.
(2) sterilize：65kg Small Grain Soybeans and 195L water, i.e. beans water ratio 1：3, after soaking 17h, draining, claim to obtain wet beans weight
For 130.45kg；Mix 2.6kg sucrose and 2.6kg NaCl, be placed in fermentation tank, 0.65,121 DEG C of coefficient, 25min,
Cooling.
(3) prepared by Bacillus natto seed liquor：Strain after activation is inoculated in 13 1000mL triangular flasks, per bottled liquid measure
For 200mL, 37 DEG C, 200rpm/min, culture 17h.
(4) it is inoculated with：When well-done Small Grain Soybean is cooled to 60 DEG C, by the seed liquor access beans for amounting to 2.6L.
(5) ferment：50rpm/min stirring at low speed, makes beans be sufficiently mixed with seed liquor；Stop stirring after 2min, 37 DEG C
Ferment 12h, and then again with 50rpm/min rotating speed stirring at low speed 2min, then ferment 12h at 37 DEG C again；Fermentation process
Middle humidity is 85%~90%.
(6) after-ripening：The natto fermented is placed in preservation 24h after-ripening in 4 DEG C.Natto 132.54kg is obtained, natto mycelia is rich
Richness, Hyphal length are about 80mm, and toughness is not preferably easily broken, and natto taste lubrication is soft, and natto is aromatic heavy, no ammonia taste bitter taste, are received
Beans kinases content is measured as 17.68 × 102IU/g。
Claims (5)
1. a kind of natto fermenting device, including tank body, agitating device and the support for placing tank body, tank body top is provided with charging
Mouthful, bottom is provided with discharging opening, and charging aperture, discharge outlet are equipped with lid or/and valve；It is characterized in that：The shape of the tank body
For doliform, i.e., the shape being spliced by two round platforms, junction is airflow design, wherein, superposed round platform is referred to as
Upper round platform, the round platform positioned at bottom are referred to as lower round platform, and the bottom surface of upper round platform is identical with the diameter of the upper bottom surface of lower round platform, upper circle
The diameter of the bottom surface of platform:The diameter of the upper bottom surface of upper round platform:The height of upper round platform:The diameter of lower round platform bottom surface:Lower round platform
High=(12~15):(4~6):(8~10):(1.5~2.5):(3~4)；
The agitating device is formed by motor, by motor-driven agitating shaft and the blade being arranged on agitating shaft, and motor is set
On tank body top, agitating shaft and motor connection, agitating shaft are vertically positioned in tank body, and the blade face of blade tilts, with horizontal direction
Angle is 20 ° ± 5 °.
2. natto fermenting device according to claim 1, it is characterised in that：The blade is screw blade, upper round platform
Bottom surface diameter:Diameter of propeller blade=(12~15):6；Blade is topmost away from the distance at the top of tank body:Blade height:Blade
Diameter=(4.5~5.5):(4.5~5.5):6.
3. natto fermenting device according to claim 1 or 2, it is characterised in that：The diameter of the bottom surface of the upper round platform:
The diameter of the upper bottom surface of upper round platform:The height of upper round platform:The diameter of lower round platform bottom surface:The height of lower round platform:Diameter of propeller blade:Charging aperture
Diameter:Discharging opening diameter=13.5:5:9.1:2:3.4:3:2:2；Blade is topmost away from the distance at the top of tank body:Blade height:
Diameter of propeller blade=5:5:6.
4. a kind of installation for fermenting using any one of claims 1 to 33 prepares the fermentation process of natto, its feature exists
In：Comprise the following steps：
(1) selection：Select non-transgenic, full grains, without insect bite without mildew and rot Small Grain Soybean, clear water is rinsed to no-sundries；
(2) sterilize：The above-mentioned soya bean selected is added to the water, beans water is than 1：3, after soaking 12~17h, draining, mix 2% sucrose
NaCl with 2%, after mixing thoroughly, is placed in tank body, 0.6~0.65,121 DEG C of coefficient, 25min, is cooled to 60 DEG C, standby；
(3) it is inoculated with：Bacillus natto seed liquor is inoculated into the soya bean of above-mentioned sterilizing, inoculum concentration 2%；
(4) ferment：After above-mentioned inoculation, driving agitating shaft makes soya bean and Bacillus natto seed with 50rpm/min rotating speed stirring at low speed
Liquid is sufficiently mixed；Stop stirring, 37 DEG C of 11~12h of fermentation, then again with 50rpm/min rotating speed stirring at low speed after 2min
2min (is stirred, before fermentation once, ferment middle is once) twice altogether, and then ferment 12~13h at 37 DEG C again；Fermentation
During humidity can be naturally held in 85%~90%；
(5) after-ripening：After above-mentioned fermentation, natto is placed in preservation 24h after-ripening in 4 DEG C.
5. the fermentation process according to claim 4, it is characterised in that：The Bacillus natto seed liquor, by with lower section
Method is prepared：Strain after activation is inoculated in into fluid nutrient medium, and (culture medium forms：Tryptone 10g/L, dusty yeast
5g/L, NaCl 10g/L, glucose 2g/L) in, 37 DEG C, 200rpm/min, culture 15h~17h, produce.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112175794A (en) * | 2020-09-04 | 2021-01-05 | 广东百家鲜食品科技有限公司 | Preparation equipment and method of special natto |
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| CN201781935U (en) * | 2010-08-23 | 2011-04-06 | 上海依达医疗器械有限公司 | Intelligent natto machine for family |
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| CN205409498U (en) * | 2016-03-07 | 2016-08-03 | 四川工商职业技术学院 | Thick broad -bean sauce fermentation cylinder |
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| CN201781935U (en) * | 2010-08-23 | 2011-04-06 | 上海依达医疗器械有限公司 | Intelligent natto machine for family |
| CN102835647A (en) * | 2012-10-06 | 2012-12-26 | 内黄县井店镇大千酱厂 | Making method for watermelon bean paste |
| CN204090906U (en) * | 2014-09-16 | 2015-01-14 | 河南三色鸽乳业有限公司 | A kind of antiseepage Yoghourt fermentation tank |
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