CN108378299A - A kind of broad bean natto and preparation method thereof - Google Patents
A kind of broad bean natto and preparation method thereof Download PDFInfo
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- 239000004472 Lysine Substances 0.000 description 1
- KDXKERNSBIXSRK-UHFFFAOYSA-N Lysine Natural products NCCCCC(N)C(O)=O KDXKERNSBIXSRK-UHFFFAOYSA-N 0.000 description 1
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- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
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- QIVBCDIJIAJPQS-UHFFFAOYSA-N Tryptophan Natural products C1=CC=C2C(CC(N)C(O)=O)=CNC2=C1 QIVBCDIJIAJPQS-UHFFFAOYSA-N 0.000 description 1
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- 235000009566 rice Nutrition 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
- 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)
- Biotechnology (AREA)
- Microbiology (AREA)
- Agronomy & Crop Science (AREA)
- Botany (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Beans For Foods Or Fodder (AREA)
Abstract
The present invention relates to food technology fields, more particularly to a kind of broad bean natto and preparation method thereof.A kind of broad bean natto, the natto are fermented through Bacillus subtilis natto and are made by the broad bean of 25~75wt% and the soya bean of 25~75wt%.A kind of preparation method of broad bean natto, comprises the steps of：Raw material screening, immersion, raw material be cooked, mixing, inoculation fermentation and after-ripening.Compared with prior art, broad bean natto provided by the invention and preparation method thereof is a little：Preparation method is simple, efficient, at low cost；Fermentation assistant is not added, it is green safe；Full of nutrition, Nattokinase enzyme activity force value is high, Bacillus subtilis natto viable count is high；Product is stable, easily stores；There is no the distinctive ammonia odor taste of natto, more meets the taste of compatriots, increase the acceptance of consumer.
Description
Technical field
The present invention relates to food technology fields, more particularly to a kind of broad bean natto and preparation method thereof.
Background technology
Broad bean is commonly called as lima bean, Buddhist beans, Nan Dou, broad bean, cold beans, river beans and butter bean etc., belongs to pulse family Vetch and gets over year
Raw or annual herb plant, be a kind of high protein, low fat, rich starch crop, be that grain, vegetables and feed, green manure are simultaneous
Use crop.Broad bean is full of nutrition, protein average content 30% (g/g) in broad bean, content of starch up to 48%~62% (g/g),
Only 0.8% (g/g) of fat, dietary fiber 3.1% (g/g), amino acid classes are complete in Broad Bean Protein, 8 kinds of essential amino acids
In, in addition to methionine and tryptophane are slightly lower, remaining 6 kinds of content is high, especially abundant with lysine content, is the 3 of wheat
Times.In broad bean vitamin content be more than rice and wheat, mineral calcium, phosphorus, iron content be also significantly greater than other cereals
Class crop.
Broad bean is considerable and cheap in China's yield, currently, broad bean primarily as dish use and it is feeding based on, it is right
Broad bean carries out profound utilization and development conversion is less, and the broad bean deep processed product with high added value is also rare.
Natto (natto) is a kind of fermented bean products with peculiar flavour of Japan, in certain temperature and humidity
Under, it is made of Bacillus subtilis natto fermentation.Natto has a variety of trophic functions and promotees health efficacy, and having prevents sclerotin
A variety of medicinal health care functions such as loose and rush blood coagulation, anti-pathogenic bacteria, anti-aging, cancer-resisting, adjustment gut function, by wide
The special attention of big scholar, countries in the world are in the ascendant to the research of its function factor.Its main manifestation mode is number of viable
And two aspects of Nattokinase vigor.Nattokinase contained in natto as natto play health-care efficacy major function because
Son has auxiliary therapeutic action in the prevention of thrombus disease and control aspect, and is easy to absorb, and significantly drops thrombus function
Become the hot spot and focus of current natto research.
However, when the raw material of primary fermentation natto is mostly based on soya bean, after fermentation of bacillus subtilis soya bean, will produce
One special ammonia odor taste, Consumers' Acceptance is low, so that natto is promoted in China and is obstructed.
In addition, in actual production utilization, due to the particularity of Nattokinase, acid condition is inactive, alkaline condition
Under relatively stablize, the easy devitalization of high-temperature process reduces advantage of the Nattokinase in terms of processing significantly.On the other hand, natto
If directly edible, Nattokinase and Bacillus subtilis natto therein can be destroyed in the particular surroundings such as stomach, enteron aisle, be led
It causes enzyme activity and viable count to reduce, affects its actual efficacy.
Invention content
The object of the present invention is to provide a kind of Nattokinase enzyme activity force value height, Bacillus subtilis natto viable count are high, steady
Natto and preparation method thereof that is fixed, easily storing.
In order to achieve the above objectives, the present invention uses technology solve for：
A kind of broad bean natto, by the broad bean of 25~75wt% and the soya bean of 25~75wt% through Bacillus subtilis natto
Fermentation is made.
Preferably, natto is microcapsule product.
Further, the core material of microcapsule product is starched for natto, and wall material is the mixed solution of gelatin and Arabic gum.
Further, core material is that the mixture after the water homogenisation of 0.5~2 times of its weight is added in natto.
Further, wall material is the mixed solution of gelatin and Arabic gum.
The present invention also provides a kind of preparation methods of broad bean natto, comprise the steps of：
Raw material screening：Broad bean and the impurity in soya bean and bad beans are removed respectively；
It impregnates：Broad bean is cleaned, and the water of 3~4 times of broad bean weight is added, is dipped to surface corrugationless；Soya bean is cleaned,
The water of 3~4 times of soya bean weight is added, impregnate 10 at room temperature~for 24 hours；
Raw material is cooked：Broad bean soya bean high steam is cooked；
Mixing：Broad bean after boiling and soya bean are pressed to formula mixing while hot；
Inoculation fermentation：After mixing material be cooled to 80~85 DEG C access Bacillus subtilis nattos, inoculum concentration be 6~
8wt%, 37~40 DEG C of 66~72h of fermentation；
After-ripening：After-ripening 12 under the conditions of the product fermented is placed in 2~4 DEG C~for 24 hours.
Preferably, this method further includes microencapsulation step.
Further, microencapsulation step is：
The water that the natto fermented is added to 0.5~2 times of weight is beaten homogeneous；
Configure gelatin to the solution that mass fraction is 4~12%, 60 DEG C of water-baths are swelling to and are completely dissolved；
Configure Arabic gum to the solution that mass fraction is 4~12%, 60 DEG C of water-baths are swelling to and are completely dissolved；
60 DEG C of gelatin solution and gumwater being completely dissolved are stirred, and are added under the conditions of 20~500r/min
Natto homogenizing fluid is uniformly mixed, and drying and crushing is sieved up to natto microcapsules after continuing 0.5~1.5h of homogeneous.
Further, in soaking step, broad bean scratches its epidermis before impregnating.
Further, the cooked condition of high steam is：100~121121 DEG C, 15~20min.
With the raw material of traditional zymotic natto --- compared with soya bean, it is low that broad bean contains abundant starch, fat content, more sharp
In the biological utilisation of Bacillus subtilis natto, high-efficiency fermenting can be reached without additional carbon substance.Natto is prepared with broad bean
It can solve the problems such as Bacillus natto viable count is not high, Nattokinase vigor is insufficient in current soya bean solid state fermentation.
Natto provided by the invention, it is green safe without additional addition fermentation assistant, meet modern food requirement.
Natto provided by the invention, microencapsulation after homogeneous, Nattokinase enzyme activity force value is high, Bacillus subtilis natto
Viable count is high, and requires to reduce to holding conditions, reduces storage and transportation deposit.Meanwhile wall material can completely cut off the influence of external environment,
By core material --- natto and its embedding of trophic function ingredient are got up, its product stability and shelf life are improved, and are increased economical
Benefit.
With in the prior art to the technology of the extraction of Nattokinase, microencapsulation compared with, technical solution provided by the invention
Other nutritional ingredients and enzyme activity higher in natto are completely included, processing technology is simple, at low cost.
Broad bean and soya bean fermentation, after homogeneous microencapsulation, wall material embeds natto completely, masks in its fermentation process
The ammonia odor taste of generation, increases the acceptance of consumer.In addition, microcapsule product prevents holding for Bacillus subtilis natto
Continuous fermentation process, product stability improve.
Broad bean scratches epidermis before impregnating, and can effectively shorten soaking time.
80~85 DEG C of access Bacillus subtilis nattos, accelerate natto withered grass while being avoided that the pollution of other miscellaneous bacterias
The fermentation of bacillus；The time needed for cooling can also be saved and save cooling energy consumption.
Compared with prior art, broad bean natto provided by the invention and preparation method thereof is a little：
(1) preparation method is simple, efficient, at low cost.
(2) fermentation assistant is not added, it is green safe.
(3) full of nutrition, Nattokinase enzyme activity force value is high, Bacillus subtilis natto viable count is high.
(4) product is stable, easily stores.
(5) there is no the distinctive ammonia odor taste of natto, more meet the taste of compatriots, increase the acceptance of consumer.
Specific implementation mode
A kind of broad bean natto, by the broad bean of 25~75wt% and the soya bean of 25~75wt% through Bacillus subtilis natto
Fermentation is made.
Preferably, natto is microcapsule product.
Further, the core material of microcapsule product is starched for natto, and wall material is the mixed solution of gelatin and Arabic gum.
Further, core material is the mixture that natto is added after the water mashing homogeneous of 0.5~2 times of its weight.
Further, wall material is the mixed solution of gelatin and Arabic gum.
The present invention also provides a kind of preparation methods of broad bean natto, comprise the steps of：
Raw material screening：Broad bean and the impurity in soya bean and bad beans are removed respectively；
It impregnates：Broad bean is cleaned, and the water of 3~4 times of broad bean weight is added, is dipped to surface corrugationless；Soya bean is cleaned,
The water of 3~4 times of soya bean weight is added, impregnate 10 at room temperature~for 24 hours；
Raw material is cooked：Broad bean soya bean high steam is cooked；
Mixing：Broad bean after boiling and soya bean are pressed to formula mixing while hot；
Inoculation fermentation：After mixing material be cooled to 80~85 DEG C access Bacillus subtilis nattos, inoculum concentration be 6~
8wt%, 37~40 DEG C of 66~72h of fermentation；
After-ripening：After-ripening 12 under the conditions of the product fermented is placed in 2~4 DEG C~for 24 hours.
Preferably, this method further includes microencapsulation step.
Further, microencapsulation step is：
The water that the natto fermented is added to 0.5~2 times of weight is beaten homogeneous；
Configure gelatin to the solution that mass fraction is 4~12%, 60 DEG C of water-baths are swelling to and are completely dissolved；
Configure Arabic gum to the solution that mass fraction is 4~12%, 60 DEG C of water-baths are swelling to and are completely dissolved；
It is completely dissolved gelatin solution and 60 DEG C of gumwater is stirred, be added and receive under the conditions of 20~500r/min
Beans homogenizing fluid is uniformly mixed, and drying and crushing is sieved up to natto microcapsules after continuing 0.5~1.5h of homogeneous.
Further, in soaking step, broad bean scratches its epidermis before impregnating.
Further, the cooked condition of high steam is：100~121 DEG C, 15~20min.
The following examples are used to illustrate the present invention, but are not intended to limit the scope of the present invention..
Embodiment 1
A kind of broad bean natto is fermented through Bacillus subtilis natto and is made by the broad bean of 25wt% and the soya bean of 75wt%.
Preparation method comprises the steps of：
Raw material screening：Broad bean and the impurity in soya bean and bad beans are removed respectively；
It impregnates：Broad bean is cleaned, and the water of 3 times of broad bean weight is added after its epidermis is scratched, is dipped to surface corrugationless i.e.
It can；Soya bean is cleaned, and the water of 3 times of soya bean weight is added, impregnates at room temperature for 24 hours；
Raw material is cooked：Broad bean soya bean high steam is cooked；Conditions of cooking：100 DEG C, 20min.
Mixing：25wt% broad beans after boiling and 75wt% soya beans are mixed while hot；
Inoculation fermentation：Material is cooled to 80 DEG C of access Bacillus subtilis nattos after mixing, inoculum concentration 6wt%, and 37
DEG C fermentation 72h；
After-ripening：After-ripening is for 24 hours under the conditions of the product fermented is placed in 2 DEG C.
Embodiment 2
A kind of broad bean natto is fermented through Bacillus subtilis natto and is made by the broad bean of 50wt% and the soya bean of 50wt%.
Preparation method comprises the steps of：
Raw material screening：Broad bean and the impurity in soya bean and bad beans are removed respectively；
It impregnates：Broad bean is cleaned, and the water of 4 times of broad bean weight is added after its epidermis is scratched, is dipped to surface corrugationless i.e.
It can；Soya bean is cleaned, and the water of 4 times of soya bean weight is added, impregnates 10h at room temperature；
Raw material is cooked：Broad bean soya bean high steam is cooked；Conditions of cooking：121 DEG C, 15min.
Mixing：50wt% broad beans after boiling and 50wt% soya beans are mixed while hot；
Inoculation fermentation：Material is cooled to 85 DEG C of access Bacillus subtilis nattos after mixing, inoculum concentration 8wt%, and 40
DEG C fermentation 66h；
After-ripening：After-ripening 12h under the conditions of the product fermented is placed in 4 DEG C.
Embodiment 3
A kind of broad bean natto is fermented through Bacillus subtilis natto and is made by the broad bean of 75wt% and the soya bean of 25wt%.
Preparation method comprises the steps of：
Raw material screening：Broad bean and the impurity in soya bean and bad beans are removed respectively；
It impregnates：Broad bean is cleaned, and the water of 3.5 times of broad bean weight is added after its epidermis is scratched, is dipped to surface corrugationless i.e.
It can；Soya bean is cleaned, and the water of 3.5 times of soya bean weight is added, impregnates at room temperature for 24 hours；
Raw material is cooked：Broad bean soya bean high steam is cooked；Conditions of cooking：115 DEG C, 18min.
Mixing：75wt% broad beans after boiling and 25wt% soya beans are mixed while hot；
Inoculation fermentation：Material is cooled to 82 DEG C of access Bacillus subtilis nattos after mixing, inoculum concentration 7wt%, and 38
DEG C fermentation 69h；
After-ripening：After-ripening 18h under the conditions of the product fermented is placed in 3 DEG C.
Embodiment 4
The preparation of microencapsulation natto：
Weight 50g water homogenisations are added in 1 gained natto 100g of Example；
Configure gelatin to the solution that mass fraction is 4%, 60 DEG C of water-baths are swelling to and are completely dissolved；
Configure Arabic gum to the solution that mass fraction is 4%, 60 DEG C of water-baths are swelling to and are completely dissolved；
60 DEG C of gelatin solution and gumwater being completely dissolved are stirred, and are added and are received under the conditions of 20r/min
Beans homogenizing fluid is uniformly mixed, and drying and crushing is sieved up to natto microcapsules after continuing homogeneous 1.5h.
Embodiment 5
The preparation of microencapsulation natto：
2 gained natto 100g of Example is added weight 200g water and is beaten homogeneous；
Configure gelatin to the solution that mass fraction is 12%, 60 DEG C of water-baths are swelling to and are completely dissolved；
Configure Arabic gum to the solution that mass fraction is 12%, 60 DEG C of water-baths are swelling to and are completely dissolved；
60 DEG C of gelatin solution and gumwater being completely dissolved are stirred, and natto is added under the conditions of 500r/min
Homogenizing fluid is uniformly mixed, and drying and crushing is sieved up to natto microcapsules after continuing homogeneous 0.5h.
Embodiment 6
The preparation of microencapsulation natto：
3 gained natto 100g of Example is added weight 125g water and is beaten homogeneous；
Configure gelatin to the solution that mass fraction is 8%, 60 DEG C of water-baths are swelling to and are completely dissolved；
Configure Arabic gum to the solution that mass fraction is 8%, 60 DEG C of water-baths are swelling to and are completely dissolved；
60 DEG C of gelatin solution and gumwater being completely dissolved are stirred, and natto is added under the conditions of 200r/min
Homogenizing fluid is uniformly mixed, and drying and crushing is sieved up to natto microcapsules after continuing homogeneous 1h.
Embodiment 7
Sensory evaluation is tested：This experiment is mainly investigated by broad bean natto made from preparation method of the present invention in smell and taste
Sensory evaluation on taste.
Evaluation requires：Environmental requirement：Judge area：Sensory evaluation place is divided into several cells, room temperature according to evaluation number：
20 DEG C, light source：Complete white fluorescent lamp；Area in preparation：It is used to prepare sample and distribution sample；Have storage facilities, laboratory table and air draft
System；Zone of discussion：It presents, discuss and explains for result after concentrating explanation evaluation to require before evaluating and evaluation.
Preparation of samples：Broad bean natto made from the method for reference implementation example 1 is labeled as A1；The method of reference implementation example 2
Broad bean natto obtained is labeled as A2；Broad bean natto made from the method for reference implementation example 3 is labeled as A3.Reference implementation example 4
Method made from broad bean natto, be labeled as B1；Broad bean natto made from the method for reference implementation example 5 is labeled as B2；With reference to
Broad bean natto made from the method for embodiment 6 is labeled as B3；Take two parts of the soya bean natto of commercially available different manufacturers, labeled as S1 and
(S1 is one hundred to receive excellent fresh Beijing natto to S2, manufacturer：Beijing Yanjing Zhongfa Biotechnology Co., Ltd.；S2 is shore pears natto,
Manufacturer：Hokkaido は ま な The food Co., Ltd.).
Container：Ceramic whiteware dish；Sense of taste cleaning agent：Water.
The selection and screening of valuation officer：According to tape test sample, we select 14 people of valuation officer, and evaluation personnel is inaccurate to take out
Cigarette, not brigadier have the article of different miscellaneous taste and odorous cosmetics bring into evaluation scene.Valuation officer should keep good spiritual shape
State.Differentiate that area keeps quite, cleans and with fresh air.Objective and fair, science, accurate is made every effort in evaluation and scoring.
The requirement of sense organ Identification Evaluation：Smell identification：Sample is taken to smell its smell at room temperature；Flavour differentiates：Taste is tasted,
Before tasting each sample, gargled with water.Standards of grading are shown in Table 1.
Evaluation procedure：According to the sense organ identification result of evaluation personnel, give a mark to each sample with reference to standards of grading table 1.
Its average value is the last score value of sample.
Sensory evaluation is reported：14 people of sensory evaluation personnel removes best result and/or secondary high score and minimum point and/or secondary low
Point, it makes even respectively.Sensory evaluation report sample table is shown in Table 2.
Sensory evaluation, which summarizes, is shown in Table 3.
1 sensory evaluation standards of grading table of table
Sample table is reported in 2 sensory evaluation of table
3 sensory evaluation summary sheet of table
Evaluation conclusion：
Conclusion：Blind mark number is carried out to natto test sample and carries out assessment differentiation of product degree test, the results showed that, in gas
It is widely different in the comparison of taste.It is shown from data, the broad bean natto (not embedding) prepared by the method for the invention, in gas
Close to commercial product on taste, flavour；Broad bean natto microcapsules prepared by the method for the present invention are more than then commercially available on smell, flavour
Product.
The preferred embodiment of the present invention has been described above in detail, still, during present invention is not limited to the embodiments described above
Detail can carry out a variety of simple variants to technical scheme of the present invention within the scope of the technical concept of the present invention,
These simple variants all belong to the scope of protection of the present invention.
It is further to note that specific technical features described in the above specific embodiments and step,
In the case of no contradiction, it can be combined by any suitable means, in order to avoid unnecessary repetition, the present invention
Various combinations of possible ways are no longer separately illustrated.
In addition, various embodiments of the present invention can be combined randomly, as long as it is without prejudice to originally
The thought of invention, it should also be regarded as the disclosure of the present invention.
Claims (10)
1. a kind of broad bean natto, it is characterised in that：The natto is by the broad bean of 25~75wt% and the soya bean of 25~75wt% through receiving
Beans fermentation of bacillus subtilis is made.
2. a kind of broad bean natto according to claim 1, it is characterised in that：The natto is microcapsule product.
3. a kind of broad bean natto according to claim 2, it is characterised in that：The core material of the microcapsule product is natto
Slurry, wall material are the mixed solution of gelatin and Arabic gum.
4. a kind of broad bean natto according to claim 3, it is characterised in that：The core material is that its weight is added in natto
Mixture after 0.5~2 times of water homogenisation.
5. a kind of broad bean natto according to claim 3 or 4, it is characterised in that：The wall material is gelatin and Arab
The mixed solution of glue.
6. a kind of preparation method of broad bean natto, it is characterised in that：The method includes the steps of：
Raw material screening：Broad bean and the impurity in soya bean and bad beans are removed respectively；
It impregnates：Broad bean is cleaned, and the water of 3~4 times of broad bean weight is added, is dipped to surface corrugationless；Soya bean is cleaned, and is added yellow
The water that 3~4 times of beans weight, at room temperature impregnate 10~for 24 hours；
Raw material is cooked：Broad bean soya bean high steam is cooked；
Mixing：Broad bean after boiling and soya bean are pressed to formula mixing while hot；
Inoculation fermentation：After mixing material be cooled to 80~85 DEG C access Bacillus subtilis nattos, inoculum concentration be 6~8wt%,
37~40 DEG C of 66~72h of fermentation；
After-ripening：After-ripening 12 under the conditions of the product fermented is placed in 2~4 DEG C~for 24 hours.
7. a kind of preparation method of broad bean natto according to claim 6, it is characterised in that：This method further includes microcapsules
Change step.
8. a kind of preparation method of broad bean natto according to claim 7, it is characterised in that：The microencapsulation step
For：
The water that the natto fermented is added to 0.5~2 times of weight is beaten homogeneous；
Configure gelatin to the solution that mass fraction is 4~12%, 60 DEG C of water-baths are swelling to and are completely dissolved；
Configure Arabic gum to the solution that mass fraction is 4~12%, 60 DEG C of water-baths are swelling to and are completely dissolved；
60 DEG C of gelatin solution and gumwater being completely dissolved are stirred, and it is equal to enter natto under the conditions of 20~500r/min
Matter liquid is uniformly mixed, and after continuing 0.5~1.5h of homogeneous, drying and crushing is sieved up to natto microcapsules.
9. a kind of preparation method of broad bean natto according to claim 7, it is characterised in that：In the soaking step,
Broad bean scratches its epidermis before impregnating.
10. a kind of preparation method of broad bean natto according to claim 7, it is characterised in that：The high steam boils
Ripe condition is：100~121 DEG C, 15~20min.
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN113907272A (en) * | 2021-08-20 | 2022-01-11 | 上海交通大学 | Production method of low-ammonia natto and application of tea polyphenol in low-ammonia natto |
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