CN108208591A - A kind of bitter buckwheat natto sauce and preparation method thereof - Google Patents
A kind of bitter buckwheat natto sauce and preparation method thereof Download PDFInfo
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- CN108208591A CN108208591A CN201611126684.5A CN201611126684A CN108208591A CN 108208591 A CN108208591 A CN 108208591A CN 201611126684 A CN201611126684 A CN 201611126684A CN 108208591 A CN108208591 A CN 108208591A
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- bitter buckwheat
- natto
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Abstract
The present invention provides a kind of preparation methods of bitter buckwheat natto sauce, it is characterised in that：Using soya bean, bitter buckwheat as raw material, after adding in bafillus natto, mucor mixed fermentation, further salted fermentation, after-ripening.The bitter buckwheat natto sauce as made from the above method alleviates the bad smell of common natto sauce, and due to adding in bitter buckwheat, also adds the nutritional ingredient of flavonoids and Polyphenols.
Description
Technical field
The present invention relates to food processing technology fields, and in particular to a kind of bitter buckwheat natto sauce and preparation method thereof.
Background technology
Sauce class because its unique flavor, nutritive value is high the features such as, play an important role in diet.Natto sauce is yellow
It is further salted to ferment after beans are with bacillus natto to ferment.Soybean protein digestibility significantly improves in fermentation process, production
Raw Nattokinase and other enzymes not only help pipe intestinal digesting to absorb, but also have the effect of fine to cardiovascular and cerebrovascular.This
Outside.Contain a large amount of amino acid, levulan in the stickum generated around beans during the fermentation and largely criticize piperazine etc.
Flavor substance can form the natto sauce of flavour.Although natto sauce has human body many benefits, natto sauce is by bacterium
Fermentation has special bad smell, and being widely recognized as consumer is not obtained in China.Therefore, the stench of natto sauce how is dispelled
Taste makes more consumers receive natto sauce and needs to be solved the problems, such as food manufacturer.
Bitter buckwheat (Fagopyrumtataricum) also known as hull buckwheat (Tartary buckwheat), belong to polygonaceae Shuangzi
Leaf plant.It contains 20 kinds of amino acid and contains including 8 kinds of amino acid, fat content 2.1%-2.6%, starch necessary to human body
65%-75%, content of cellulose 1.5%-2.1% are measured, protein content about 10%-15% in bitter buckwheat seed, also containing rich
Rich calcium, phosphorus, magnesium and trace element.Research shows that the unrighted acid in bitter buckwheat can promote the row of cholesterol and cholic acid
The effect of letting out, so as to reduce the cholesterol level in serum；Linoleic acid, oleic acid have reducing blood lipid, inhibition thrombosis, reduce blood
T-CHOL, prevention of cardiovascular disease；Polypeptide, flavones have prevention of cardiovascular disease, reducing blood lipid, strengthen immunity etc. to have
The effect of fine.But the type obtained at present to the deep processing of bitter buckwheat is few, usually as tartary buckwheat tea, but the processing side of tartary buckwheat tea
Reprocessing is destroyed the active ingredient of bitter buckwheat after formula such as expanding treatment or crushing, therefore, also the same to the deep processing of bitter buckwheat
Need to be solved the problems, such as food manufacturer.
Invention content
It is an object of the present invention to provide a kind of preparation methods of bitter buckwheat natto sauce, it is therefore an objective to solve the prior art and ask
Topic, provides a kind of flavor for being effectively improved natto sauce, while can improve the natto sauced Preparation Method of bitter buckwheat deep processing level.
It is a further object to provide a kind of bitter buckwheat natto sauce.
It is of the present invention solve the problems, such as the technical solution adopted is that：
A kind of preparation method of bitter buckwheat natto sauce using soya bean, bitter buckwheat as raw material, adds in bafillus natto, mucor mixes
After closing fermentation, further salted fermentation, after-ripening.
Bafillus natto, mucor can utilize the enzyme system fermentation fermentation soya bean itself generated and protein in bitter buckwheat,
The substances such as starch generate the small-molecule substances such as amino acid, glucose.It is amino acid that mucor fermentation soybean and bitter buckwheat generate, more
Peptide and glucose can increase the delicate flavour of natto sauce, therefore improve the mouthfeel of natto sauce.
More specifically, a kind of preparation method of bitter buckwheat natto sauce, includes the following steps；
(1) preparation of bafillus natto seed liquor；Bafillus natto after activation is inoculated into beef extract albumen
In peptone fluid nutrient medium, 37 DEG C, 200r/min, for 24 hours, 4 DEG C of spare preservations of refrigerator, strain inoculation quality score is for shaking flask culture
0.3%.
(2) preparation of mucor seed liquor；Mucor after activation is inoculated into PDF fluid nutrient mediums, 30 DEG C of constant temperature
72h, 4 DEG C of spare preservations of refrigerator are cultivated, strain inoculation quality score is 0.3%.
(3) hyperbolic mixes；Mucor seed liquor, bafillus natto seed liquor are mixed, 4 DEG C of spare preservations of refrigerator.
(4) soya bean is handled；Full, uniform soya bean to be selected, is cleaned up, sterile distilled water impregnates 18h, and taking-up drains,
Again plus 2 times of soya bean weight waters, boiling 30min, taking-up are dried.
(5) processing of bitter buckwheat；Bitter buckwheat is selected, cleans, after cleaning, and sterile distilled water impregnates 12h, and taking-up drains, then adds 2
Times bitter buckwheat weight water, boiling 30min, taking-up are dried.
(6) supplementary material is mixed；The soya bean handled well and bitter buckwheat are uniformly mixed.
(7) it is inoculated with koji-making；Hyperbolic mixed liquor is inoculated into mixing supplementary material, 30 DEG C -35 DEG C, cultivates 24-30h.
(8) feed intake fermentation；After terrine is sterilized, it is separately added into koji, 12% brine, is uniformly mixed, the double-deck yarn of tank mouth
Cloth covers, 30 DEG C -35 DEG C, and ferment 40-48h, and stirring is primary daily.
(9) after-ripening；By the natto sauce after fermentation in 4 DEG C of -10 DEG C of after-ripening for 24 hours.
Further, in step (3), mucor seed liquor, bafillus natto seed liquor by volume 1:It is 1-1.5 mixed
It closes.
Further, in step (6), soya bean and bitter buckwheat are by weight 8:2-4 is uniformly mixed.
Further, in step (7), hyperbolic liquid inoculum concentration is 6%-8%.
Further, in step (8), koji is 1 with weight saline ratio：1.5-2.
Further, in step (4), the weight ratio of soya bean and sterile distilled water is 1:3.
Further, in step (5), the weight ratio of bitter buckwheat and sterile distilled water is 1:2.
Bitter buckwheat natto sauce, is prepared using above-mentioned preparation method.
Beneficial effects of the present invention：
1. adding bitter buckwheat in the preparation process of natto sauce as auxiliary material, the nutrition of natto sauce in itself is not only increased, and
The addition of bitter buckwheat can increase the Polyphenols of natto sauce and flavonoids functional components.
2. being fermented using hyperbolic, bafillus natto, mucor can utilize the enzyme system fermentation fermentation soya bean itself generated
With the substances such as protein, the starch in bitter buckwheat, the small-molecule substances such as amino acid, glucose are generated.Mucor fermentation soybean and hardship
Amino acid, polypeptide and the glucose that buckwheat generates can increase the delicate flavour of natto sauce, therefore alleviate the bad smell of natto sauce, improve
The mouthfeel of natto sauce, makes it be more suitable for Chinese taste.
Specific embodiment
The preparation method of bitter buckwheat natto sauce in the present invention using soya bean, bitter buckwheat as raw material, adds in bafillus natto, Mucor
After bacterium mixed fermentation, bitter buckwheat natto is made in further salted fermentation, after-ripening.Due to being fermented using hyperbolic, bafillus natto,
Mucor can utilize itself generate enzyme system fermentation fermentation the substances such as soya bean and protein, starch in bitter buckwheat, generate amino acid,
The small-molecule substances such as glucose.Amino acid, polypeptide and the glucose that mucor fermentation soybean and bitter buckwheat generate can increase natto sauce
Delicate flavour, therefore bad smell is not only alleviated using the bitter buckwheat natto made from the above method, also improves delicate flavour.Specific system
Preparation Method is as described in the following example.
Embodiment 1
Bitter buckwheat natto sauce, is prepared by following steps：
(1) preparation of bafillus natto seed liquor.Bafillus natto after activation is inoculated into beef extract albumen
In peptone fluid nutrient medium, 37 DEG C, 200r/min, for 24 hours, 4 DEG C of spare preservations of refrigerator, strain inoculation quality score is for shaking flask culture
0.3%.
(2) preparation of mucor seed liquor.Mucor after activation is inoculated into PDF fluid nutrient mediums, 30 DEG C of constant temperature
72h, 4 DEG C of spare preservations of refrigerator are cultivated, strain inoculation quality score is 0.3%.
(3) hyperbolic mixes.By mucor seed liquor, bafillus natto seed liquor by volume 1:1 mixing, 4 DEG C of refrigerators
Spare preservation.
(4) soya bean is handled.Full, uniform soya bean is selected, is cleaned up, adds in the sterile distilled water of 3 times of soya bean weight
18h is impregnated, taking-up drains, then adds 2 times of soya bean weight waters, boiling 30min, and taking-up is dried.
(5) processing of bitter buckwheat.Bitter buckwheat is selected, cleans, after cleaning, and the sterile distilled water for adding in 2 times of bitter buckwheat weight impregnates
12h, taking-up drain, then add 2 times of bitter buckwheat weight waters, boiling 30min, and taking-up is dried.
(6) supplementary material is mixed.By the soya bean handled well and bitter buckwheat by weight 8:2 are uniformly mixed.
(7) it is inoculated with koji-making.Hyperbolic mixed liquor is inoculated into mixing supplementary material, 30 DEG C, cultivates 30h.Hyperbolic liquid inoculum concentration
It is 6%.
(8) feed intake fermentation.After terrine is sterilized, it is separately added into koji, 12% brine, is uniformly mixed, the double-deck yarn of tank mouth
Cloth covers, 30 DEG C, and ferment 48h, and stirring is primary daily.Koji is 1 with weight saline ratio:1.5
(9) after-ripening.By the natto sauce after fermentation in 4 DEG C of after-ripening for 24 hours.
Embodiment 2
Bitter buckwheat natto sauce, is prepared by following steps：
(1) preparation of bafillus natto seed liquor.Bafillus natto after activation is inoculated into beef extract albumen
In peptone fluid nutrient medium, 37 DEG C, 200r/min, for 24 hours, 4 DEG C of spare preservations of refrigerator, strain inoculation quality score is for shaking flask culture
0.3%.
(2) preparation of mucor seed liquor.Mucor after activation is inoculated into PDF fluid nutrient mediums, 30 DEG C of constant temperature
72h, 4 DEG C of spare preservations of refrigerator are cultivated, strain inoculation quality score is 0.3%.
(3) hyperbolic mixes.By mucor seed liquor, bafillus natto seed liquor by volume 1:1.5 mixing, 4 DEG C of ice
The spare preservation of case.
(4) soya bean is handled.Full, uniform soya bean is selected, is cleaned up, adds in the sterile distilled water of 3 times of soya bean weight
18h is impregnated, taking-up drains, then adds 2 times of soya bean weight waters, boiling 30min, and taking-up is dried.
(5) processing of bitter buckwheat.Bitter buckwheat is selected, cleans, after cleaning, and the sterile distilled water for adding in 2 times of bitter buckwheat weight impregnates
12h, taking-up drain, then add 2 times of bitter buckwheat weight waters, boiling 30min, and taking-up is dried.
(6) supplementary material is mixed.By the soya bean handled well and bitter buckwheat by weight 8:4 are uniformly mixed.
(7) it is inoculated with koji-making.Hyperbolic mixed liquor is inoculated into mixing supplementary material, 35 DEG C, culture is for 24 hours.Hyperbolic liquid inoculum concentration
It is 8%.
(8) feed intake fermentation.After terrine is sterilized, it is separately added into koji, 12% brine, is uniformly mixed, the double-deck yarn of tank mouth
Cloth covers, 35 DEG C, and ferment 40h, and stirring is primary daily.Koji is 1 with weight saline ratio:2.
(9) after-ripening.By the natto sauce after fermentation in 8 DEG C of after-ripening for 24 hours.
Embodiment 3
Bitter buckwheat natto sauce, is prepared by following steps：
(1) preparation of bafillus natto seed liquor.Bafillus natto after activation is inoculated into beef extract albumen
In peptone fluid nutrient medium, 37 DEG C, 200r/min, for 24 hours, 4 DEG C of spare preservations of refrigerator, strain inoculation quality score is for shaking flask culture
0.3%.
(2) preparation of mucor seed liquor.Mucor after activation is inoculated into PDF fluid nutrient mediums, 30 DEG C of constant temperature
72h, 4 DEG C of spare preservations of refrigerator are cultivated, strain inoculation quality score is 0.3%.
(3) hyperbolic mixes.By mucor seed liquor, bafillus natto seed liquor by volume 1:1.2 mixing, 4 DEG C of ice
The spare preservation of case.
(4) soya bean is handled.Full, uniform soya bean is selected, is cleaned up, adds in the sterile distilled water of 3 times of soya bean weight
18h is impregnated, taking-up drains, then adds 2 times of soya bean weight waters, boiling 30min, and taking-up is dried.
(5) processing of bitter buckwheat.Bitter buckwheat is selected, cleans, after cleaning, and the sterile distilled water for adding in 2 times of bitter buckwheat weight impregnates
12h, taking-up drain, then add 2 times of bitter buckwheat weight waters, boiling 30min, and taking-up is dried.
(6) supplementary material is mixed.By the soya bean handled well and bitter buckwheat by weight 8:3 are uniformly mixed.
(7) it is inoculated with koji-making.Hyperbolic mixed liquor is inoculated into mixing supplementary material, 30 DEG C, cultivates 30h.Hyperbolic liquid inoculum concentration
It is 7%.
(8) feed intake fermentation.After terrine is sterilized, it is separately added into koji, 12% brine, is uniformly mixed, the double-deck yarn of tank mouth
Cloth covers, 30 DEG C, and ferment 48h, and stirring is primary daily.Koji is 1 with weight saline ratio:1.8 (9) after-ripening.By receiving after fermentation
Beans sauce in 4 DEG C of after-ripening for 24 hours.
Comparative example
Using prior art preparation natto sauce, step is as follows：
(1) preparation of bafillus natto seed liquor.Bafillus natto after activation is inoculated into beef extract albumen
In peptone fluid nutrient medium, 37 DEG C, 200r/min, for 24 hours, 4 DEG C of spare preservations of refrigerator, strain inoculation quality score is for shaking flask culture
0.4%.
(2) soya bean is handled.Full, uniform soya bean to be selected, is cleaned up, sterile distilled water impregnates 18h, and taking-up drains,
Again plus 2 times of soya bean weight waters, boiling 30min, taking-up are dried.The weight ratio of soya bean and distilled water is 1:3.
(3) it is inoculated with koji-making.Bafillus natto liquid is inoculated into soya bean, 30 DEG C, cultivates 30h, inoculum concentration 8%.
(4) feed intake fermentation.After terrine is sterilized, it is separately added into koji, 10% brine, is uniformly mixed, the double-deck yarn of tank mouth
Cloth covers, 30 DEG C, and ferment 48h, and stirring is primary daily.Koji is 1 with weight saline ratio:1.5
(5) after-ripening.By the natto sauce after fermentation in 8 DEG C of after-ripening for 24 hours.
For preparation method obtains in comparative example, embodiment 1, embodiment 2 natto sauce is respectively adopted from nutrition in following table 1
The comparison of the indexs such as ingredient, taste, color.
Table 1
Claims (10)
1. a kind of preparation method of bitter buckwheat natto sauce, it is characterised in that：Using soya bean, bitter buckwheat as raw material, addition bafillus natto,
After mucor mixed fermentation, further salted fermentation, after-ripening.
2. a kind of preparation method of bitter buckwheat natto sauce as described in claim 1, it is characterised in that：Include the following steps；
(1) preparation of bafillus natto seed liquor；
(2) preparation of mucor seed liquor；
(3) hyperbolic mixes；Mucor seed liquor, bafillus natto seed liquor are mixed, 4 DEG C of spare preservations of refrigerator；
(4) soya bean is handled；Full, uniform soya bean is selected, is cleaned up, sterile distilled water impregnates 18h, and taking-up drains, then adds 2
Times soya bean weight water, boiling 30min, taking-up are dried；
(5) processing of bitter buckwheat；Bitter buckwheat is selected, cleans, after cleaning, and sterile distilled water impregnates 12h, and taking-up drains, then adds 2 times of hardships
Buckwheat weight water, boiling 30min, taking-up are dried；
(6) supplementary material is mixed；The soya bean handled well and bitter buckwheat are uniformly mixed；
(7) it is inoculated with koji-making；Hyperbolic mixed liquor is inoculated into mixing supplementary material, 30 DEG C -35 DEG C, cultivates 24-30h；
(8) feed intake fermentation；After terrine is sterilized, it is separately added into koji, 12% brine, is uniformly mixed, tank mouth is covered with double gauze
Lid, 30 DEG C -35 DEG C, ferment 40-48h, and stirring is primary daily；
(9) after-ripening；By the natto sauce after fermentation in 4 DEG C of -10 DEG C of after-ripening for 24 hours.
3. a kind of preparation method of bitter buckwheat natto sauce as claimed in claim 2, it is characterised in that：In step (3), mucor strain
Sub- liquid, bafillus natto seed liquor by volume 1:1-1.5 mixing.
4. a kind of preparation method of bitter buckwheat natto sauce as claimed in claim 2, it is characterised in that：In step (6), soya bean and hardship
Buckwheat is by weight 8:2-4 is uniformly mixed.
5. a kind of preparation method of bitter buckwheat natto sauce as claimed in claim 2, it is characterised in that：In step (7), hyperbolic liquid connects
Kind amount is 6%-8%.
6. a kind of preparation method of bitter buckwheat natto sauce as claimed in claim 2, it is characterised in that：In step (8), koji and salt
Water weight ratio is 1：1.5-2.
7. a kind of preparation method of bitter buckwheat natto sauce as claimed in claim 2, it is characterised in that：In step (4), soya bean and nothing
The weight ratio of bacterium distilled water is 1:3.
8. a kind of preparation method of bitter buckwheat natto sauce as claimed in claim 2, it is characterised in that：In step (5), bitter buckwheat and nothing
The weight ratio of bacterium distilled water is 1:2.
9. a kind of preparation method of bitter buckwheat natto as described in claim 2, it is characterised in that：
(1) preparation of bafillus natto seed liquor；Bafillus natto after activation is inoculated into beef extract-peptone liquid
In body culture medium, 37 DEG C, 200r/min, for 24 hours, 4 DEG C of spare preservations of refrigerator, strain inoculation quality score is 0.3% for shaking flask culture；
(2) preparation of mucor seed liquor；Mucor after activation is inoculated into PDF fluid nutrient mediums, 30 DEG C of constant temperature incubations
72h, 4 DEG C of spare preservations of refrigerator, strain inoculation quality score are 0.3%.
10. bitter buckwheat natto sauce is prepared using any preparation method in such as claim 1-9.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2022049374A1 (en) | 2020-09-01 | 2022-03-10 | Better Nature Ltd | Food starter cultures |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| WO2022049374A1 (en) | 2020-09-01 | 2022-03-10 | Better Nature Ltd | Food starter cultures |
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Application publication date: 20180629 |