CN107692047A - 一种纳豆功能性食品的制备方法 - Google Patents
一种纳豆功能性食品的制备方法 Download PDFInfo
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- CN107692047A CN107692047A CN201710909474.1A CN201710909474A CN107692047A CN 107692047 A CN107692047 A CN 107692047A CN 201710909474 A CN201710909474 A CN 201710909474A CN 107692047 A CN107692047 A CN 107692047A
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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
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/16—Tea extraction; Tea extracts; Treating tea extract; Making instant tea
- A23F3/163—Liquid or semi-liquid tea extract preparations, e.g. gels, liquid extracts in solid capsules
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/34—Tea substitutes, e.g. matè; Extracts or infusions thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F5/00—Coffee; Coffee substitutes; Preparations thereof
- A23F5/24—Extraction of coffee; Coffee extracts; Making instant coffee
- A23F5/243—Liquid, semi-liquid or non-dried semi-solid coffee extract preparations; Coffee gels; Liquid coffee in solid capsules
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
- A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
- A23G9/36—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds containing microorganisms or enzymes; containing paramedical or dietetical agents, e.g. vitamins
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
- A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
- A23G9/42—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
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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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
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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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
- A23L19/115—Konjak; Konntaku
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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
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- A23L2/38—Other non-alcoholic beverages
- A23L2/382—Other non-alcoholic beverages fermented
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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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
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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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
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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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/27—Removal of unwanted matter, e.g. deodorisation or detoxification by chemical treatment, by adsorption or by absorption
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
一种纳豆功能性食品的制备方法,属于保健食品技术领域,其特征是,包括如下步骤:取一定重量的纳豆,加入0.5‑10重量倍的稀释成分混合打碎,再加总重量的0.5%‑5%的蒟蒻粉、≤2wt%的菊芋粉或竹盐,再边搅拌边打碎,直到成为乳状,冷冻成型、包装、‑18℃保存。本发明解决纳豆的氨味、纳豆的发酵味、粘丝感觉不好、不被人们所接受的问题;且改善口味的同时提高了营养价值、食用方便、便于调理、在调理过程中加热而不损失营养。本发明的制品是种较为理想的纳豆功能性食品。
Description
技术领域
本发明涉及一种纳豆的功能性食品的制备方法,属于保健食品技术领域。
背景技术
纳豆是长寿食品之一,是大豆经过蒸煮后通过纳豆菌发酵而成的发酵食品。大豆通过纳豆菌发酵产生很多对生物体有用的小分子、皂苷、肽、氨基酸、多聚谷氨酸、酶(蛋白酶、淀粉酶、脂肪酶、纳豆激酶)、卵磷脂、异黄酮、多种维他命和微量元素等。纳豆中:维他命K2和多聚谷氨酸能促进钙的吸收提高骨头密度;一些小分子和酶还能调节高血脂、高血压和高血糖、改善慢性代谢病;纳豆菌能净化、促进益生菌的增殖和调整肠内微生物菌群环境;食物纤维促进肠的蠕动消除便秘、美容、减肥等等的好处。最有名的是纳豆中有纳豆激酶,它有溶血栓的作用、皂苷能调节三高、抗氧化,肽能提高免疫力等。因此,纳豆是被日本人认定为优秀的有保健功能性食品。日本秋田大学医学部真木正博教授发表说孕产妇吃纳豆可预防新生儿和乳儿因维他命K2不足导致的脑内出血病,减少低能儿。英国人出版了一本书《Nagasaki 1945》,记载了日本长崎被美国人丢了原子弹后,吃大酱汤和纳豆的人,避免了后遗症,健康活着,成为佳话。当苏联切尔诺贝利核暴炸时,就因这一效果,1986年苏联向日本进口味噌和纳豆,24万吨。说是発酵大豆食品中含有,除去放射性物质的效能物质。纳豆的优秀,使日本有91%的家庭天天吃纳豆(2001年日本纳豆协会的统计)。
纳豆的一般吃法是搅拌后加调料拌米饭,拌生菜,夹面包等等。由于纳豆有一股发酵气味和氨味不被人们所接受。
公开号为CN104489529A中国专利公开了一种黑豆纳豆的生产工艺,其包含如下步骤:将发酵好的纳豆放入4℃冰箱中进行后熟处理,时间为16~32h;后熟完成后可根据个人口味添加食盐、辣椒、酱油等调味剂,纳豆食用前应提前取出,自然解冻后即可食用。其不足之处是:该专利是以普通调味剂遮盖纳豆中的发酵气味和氨味。在实际食用时,发酵气味和氨味还是存在,只是减轻了,但存在调味剂过多,也有调过咸等问题。
公开号为CN105995810A的中国专利公开了一种蓝莓纳豆产品,其由蓝莓果渣和黄豆制得纳豆发酵物后,再向其中加入一定量的酱料、香料、增鲜剂、辣椒混合,再加入10~25份蓝莓色素,制成各种风味独特的蓝莓纳豆。该专利利用蓝莓色素偏酸特点,利于氨类物质的吸附,完全去除纳豆发酵产生的氨臭气味,更利用改善纳豆风味。其不足之处是:该专利存在调味剂过多、偏酸食品使纳豆的发酵味显示出来的问题。
公开号为CN104256407A的中国专利公开了一种功能性纳豆咀嚼片及其生产工艺,其通过添加苹果粉、番茄粉、猕猴桃粉等遮蔽纳豆氨臭气味。其不足之处是,该专利存在偏酸食品使纳豆的发酵味显示出来的问题。
申请号为200410018845.X的中国专利提供了一种纳豆饮冲剂,该发明以纳豆粉为主料再配上奶粉、麦芽糊精、植脂末及其它附料,制得速溶纳豆粉冲剂并解决纳豆产品口味的不足的问题。其不足之处是:1)纳豆在干燥过程会丢失一些营养,例如:一些维生素丢失和酶的失活等;2)为了调节口味还添加一些添加剂等。
另外,现有技术中还有其他技术方案,例如将纳豆制成酸奶或其他奶饮品。
《纳豆——一种值得开发的功能性食品》(张晓敏徐宝才《中国食品添加剂》(ISSN:1006-2513 2007年02期))就纳豆的功能进行了综述。
《纳豆的保健功效及开发应用》(刘振杰等《热带农业工程》2010年03期)阐述了纳豆在溶栓、防癌、抗氧化、预防骨质疏松等方面的保健作用,并介绍了纳豆在食品行业、药品开发等领域的应用以及纳豆食品在我国的发展现状。其中,记载现在市面上可以见到的纳豆深加工产品包括纳豆饼干、纳豆咀嚼片、熏制纳豆、纳豆调味料、纳豆软糖、纳豆冰淇淋等。
上述专利及文献作为现有技术,其全文在此引用。经申请人所知以及代理人检索,未发现纳豆与蒟蒻配合制备纳豆食品的专利或文献记载。
蒟蒻是天南星科磨芋属多年生草本植物,中国古代又称妖芋。有“去肠砂”之称。蒟蒻也叫魔芋和菎蒟,它是有益的碱性食品,对食用酸性动物性食品过多的人,搭配吃蒟蒻,可以达到食品酸、碱平衡。此外,魔芋还具有水平降血糖、降血脂、降压、散毒、养颜、通脉、减肥、通便、开胃等多功能。
菊芋是一种多年宿根性草本植物,菊芋粉主要成分为菊糖(也叫天然果聚糖、低聚果糖)、粗纤维及丰富的矿物质。日本菊芋粉作为健康食品用于制颗粒和茶的加工的原料。
现代生活中太多的不自然添加剂的使用,导致肠胃的益生菌减少,产生慢性代谢病。
发明内容
本发明针对现有技术中存在的问题,提供一种新型纳豆功能性食品的制备方法,其解决纳豆的氨味、纳豆的发酵味、粘丝感觉不好、不被人们所接受的问题;且改善口味的同时提高了营养价值、食用方便、便于调理、在调理过程中加热而不损失营养。
本发明具体采用的技术方案是:
一种纳豆功能性食品的制备方法,其特征是以鲜纳豆为主料①配上水、咖啡、茶水类、水果汁、蔬菜汁或已制成液状禾谷类汁等饮料;②蒟蒻粉等为辅料,菊芋粉、竹盐等为调味成分,以如下步骤来配制的方法。
取一定重量的纳豆,加入0.5-10重量倍的稀释成分混合打碎,再加总重量的0.5%-5%的蒟蒻粉(也叫魔芋、菎蒟)、≤2wt%的菊芋粉或竹盐,再边搅拌边打碎,直到成为乳状,冷冻成型、包装、-18℃保存。
其中,稀释成分为水。本发明采用的水为符合相关国家标准的,食品、保健品或药品可接受的水,例如生活饮用水、纯化水、去离子水等。
为进一步改善本发明的口味,提高本发明的食品价值,所述的稀释成分为液状咖啡、绿茶、红茶、麦茶、抹茶、水果汁、蔬菜汁或已制成液状禾谷类汁中的一种。上述稀释成分浓度为固含量≤30wt%。
本发明通过不同形式的模型制得的制品,可以是像棒冰、雪糕等即食制品;或者食用是添加入料理中,补充营养;也可以自然解冻后作为饮品。
本发明中,所述的纳豆是按照现有技术选用黑豆、青豆、黄豆等,按照现有技术制备而成的。
本发明其他的原料,可按照现有技术制备或者在市场上获得。
与现有技术相比,本发明的有益效果在于:
1)本发明,把碱性蒟蒻粉加入纳豆液体中,碱性蒟蒻巧妙地消除了呈酸性氨味达到了酸碱中和,解决了纳豆的氨味、纳豆的发酵味、粘丝感觉不好、不被人们所接受的问题。
2)针对过多食用酸性动物性食品的人,本发明由于碱性蒟蒻的加入,使碱性纳豆更为有益的食材。蒟蒻还具有降血糖、降血脂、降压、散毒、养颜、通脉、减肥、通便、开胃等多功能。不仅改善了纳豆的口味,并且还提高了它的营养价值。
3)现代生活中太多的不自然添加剂的使用,导致肠胃的益生菌减少,产生慢性代谢病。本发明始终巧妙的利用自然食材的功能性结合,不仅提高了现代人的营养要求,也大大提高了食品的安全性。
4)本发明提高了纳豆的调理方便性,而且纳豆加热而不损失营养。例如:所制纳豆食品,可即食用;也可直接添入热汤中烧煮后食用;或者自然解冻后,伴冷菜食用。
5)本发明便于现场制作,可用于现场制作饮品经营。
具体实施方式
实施例1
取一定重量的纳豆,加2.5重量倍的液状咖啡,再加入2wt%的蒟蒻粉和1wt%的菊芋粉,边搅拌边打碎,直到成为乳状,浇注在雪糕模型上,冷冻成型、包装、-18℃保存。
实施例2
取一定重量的纳豆,加2.5重量倍的秋葵汁、再加2wt%的蒟蒻粉和1wt%的竹盐、适量的姜末(姜末根据食用者口感添加)、混合,边搅拌边打碎,直到成为乳状,浇注在模型上,冷冻成型、包装、-18℃保存。
实施例3
与实施例2基本相同,只是添加食材是香蕉汁,2wt%的蒟蒻粉,冷冻包装后,-18℃保存。
实施例4
本实施例省略蒟蒻粉及添加其他物质,向一定量的纳豆,加1倍(重量)的矿泉水,混合、打碎后,冷冻包装后,-18℃保存。
Claims (4)
1.一种纳豆功能性食品的制备方法,其特征是,包括如下步骤:取一定重量的纳豆,加入0.5-10重量倍的稀释成分混合打碎,再加总重量的0.5%-5%的蒟蒻粉、≤2wt%的菊芋粉或竹盐,再边搅拌边打碎,直到成为乳状,冷冻成型、包装、-18℃保存。
2.根据权利要求1所述的纳豆功能性食品的制备方法,其特征是,所述稀释成分为水。
3.根据权利要求1所述的纳豆功能性食品的制备方法,其特征是,所述的稀释成分为液状咖啡、绿茶、红茶、麦茶、抹茶、水果汁、蔬菜汁或已制成液状禾谷类汁中的一种,上述稀释成分浓度为固含量≤30wt%。
4.根据权利要求1、2或3所述的纳豆功能性食品的制备方法,其特征是,所述的纳豆是按照现有技术选用黑豆、青豆或黄豆,按照现有技术制备而成的。
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