CN109090482A - 一种非调油番茄风味冻干纳豆的制备方法 - Google Patents
一种非调油番茄风味冻干纳豆的制备方法 Download PDFInfo
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- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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Abstract
本发明属于风味食品领域,具体涉及一种非调油番茄风味冻干纳豆的制备方法,具体步骤包括:原味冻干纳豆的制备及预处理;番茄复合调味粉的制备;可溶调味液的制备;利用滚筒和喷雾器将调味粉和调味液包裹于干纳豆表面;非调油番茄风味干纳豆的干燥;本发明采用以真空冷冻干燥工艺技术制备的冻干纳豆为原料,利用调味液将番茄复合调味粉均匀包裹于干纳豆表面,然后经低温通风干燥制备得到非调油番茄风味干纳豆休闲食品,本发明制备的产品是一种能够最大程度地保留纳豆的生物活性成分,而且不需额外调油,质地酥脆、风味易于人们接受,可以长时间保存的休闲干纳豆食品。
Description
技术领域
本发明属于风味食品领域,具体涉及一种非调油番茄风味冻干纳豆的制备方法。
技术背景
纳豆是源于中国,发展于日本一种独特的大豆发酵食品,是蒸煮后的大豆经纳豆芽孢杆菌(纳豆菌)纯种发酵而成的一种功能性食品。在日本,人们将纳豆称为“世界上最好的健康品”。纳豆具有很多独特的营养特点和生理功能,这是因为通过经过纳豆菌的发酵作用,大豆蛋白等成分分解成更利于消化吸收的小分子化合物,并产生其他生理活性物质。研究表明,纳豆中的蛋白质、纤维素、钙、铁、维生素B、维生素PP、维生素E等的含量均高于蒸煮大豆,特别是维生素B的含量比蒸煮大豆高6倍以上,同时纳豆中也含有较高的活性物质,如纳豆激酶、异黄酮、大豆磷脂、糖化酶、超氧化物歧化酶、皂甙素、生育酚、吡啶二羧酸、维生素K2等。
市面上,纳豆的普通食品种类单一,以鲜纳豆为主,其生物活性成分保留时间短,保质期短,而且具有独特的拉丝现象和较浓的氨臭味,使国人对鲜纳豆的接受程度较低;此外,纳豆的干制普通食品多是以真空油炸脱油纳豆为原料制成或以添加额外油脂来吸附固定各类配料及调味料制成的调油型产品,这类产品存在因加工工艺中高温、高油、高压等现象而导致不能起到很好保护纳豆中生物活性物质和营养成分等问题,而且也存在含防腐剂多,易氧化不易长时间保存,也不能满足人们对健康食品的追求。
因此如何结合我国实际情况获得一种可以被大众普遍接受的纳豆产品成为本领域的技术难题。
发明内容
针对现有技术存在的空白之处,本发明提供了一种非调油番茄风味冻干纳豆的制备方法,具体步骤包括:原味冻干纳豆的制备及预处理;番茄复合调味粉的制备;可溶调味液的制备;利用滚筒和喷雾器将调味粉和调味液包裹于干纳豆表面;非调油番茄风味干纳豆的干燥;本发明采用以真空冷冻干燥工艺技术制备的冻干纳豆为原料,利用调味液将番茄复合调味粉均匀包裹于干纳豆表面,然后经低温通风干燥制备得到非调油番茄风味干纳豆休闲食品,本发明制备的产品是一种能够最大程度地保留纳豆的生物活性成分,而且不需额外调油,质地酥脆、风味易于人们接受,可以长时间保存的休闲干纳豆食品。。
本发明的主要技术方案如下:
一种非调油番茄风味冻干纳豆的制备方法,具体步骤包括:
(1)原味冻干纳豆的制备:利用以黄豆为原料,经清洗、浸泡、蒸煮、接纳豆芽孢杆菌发酵及后熟得到的湿纳豆,然后经真空冷冻干燥处理后,得到水分含量低于6.0%的冻干纳豆;
(2)冻干纳豆的预处理:以8-10目网筛对冻干纳豆进行过筛处理,去除掉冻干纳豆表面易脱落成分;
(3)番茄复合调味粉的配制:番茄粉和甜椒粉过40-80目筛,然后将番茄粉、甜椒粉及辣椒红色素按以下重量份配比进行混合:番茄粉:甜椒粉:辣椒红色素=55-65份:34.9-44.9份:0.1-0.5份,经混匀后制得复合调味粉;
(4)可溶调味液的配制:将白砂糖、葡萄糖、食盐、麦芽糊精、柠檬酸、乙基麦芽酚、水按以下重量份配比进行混合:白砂糖:麦芽糖:食盐:麦芽糊精:柠檬酸:乙基麦芽酚:水=180-250份:20-40份:10-30份:100-160份:1.2-2.8份:0.1-0.3份:1000份,经搅拌至完全溶解后制得可溶调味液;
(5)喷料与混料阶段:
预处理:将干纳豆盛入滚筒中滚动,然后利用喷雾器将步骤(4)中获得的可溶调味液雾化后均匀喷施于干纳豆表面,喷施次数为1-3次,每次喷施可溶调味液用量与干纳豆重量配比为2-10份:1000份,使干纳豆表面处于轻微浸湿状态;
混料:按步骤(3)中番茄复合调味粉与处理好的冻干纳豆重量份比=20-45份:1000份称取一定量的番茄复合调味粉,加入到预处理后滚筒内,再利用喷雾器将可溶调味液进行雾化喷施,喷施次数为10-20次,每次喷施量与干纳豆重量配比为0.1-0.5份:1000份,使番茄复合调味粉能够均匀黏附于干纳豆表面;最终当混料后的纳豆重量达到干纳豆重量的1.4-1.8倍后混料完成;
(6)干燥:将混好风味调味料的干纳豆平铺于托盘上,置于干燥箱内进行低温通风干燥,要求温度:40-60℃,通风速度:1.0-2.0m/s,直至风味干纳豆的含水量不高于6.8%即可获得目标产品。
其中步骤(1)中的湿纳豆为经发酵后熟完成后在常温20-25℃条件下存放1-2天,或在冷藏温度4-10℃条件下贮藏10天以内,或在冷冻温度-30--20℃条件下贮藏3个月以内,含水量为63%-65%的湿纳豆;
所采用的真空冷冻干燥处理工艺采用现有技术,可参考现有技术,也可以采用如下技术:
将鲜纳豆装入托盘内,厚度保持在3至4公分,然后进行预冻处理(由鲜纳豆的成分特性及试验总结,其共晶点为-30℃--34℃左右),预冷冻处理时间为12-14小时。由于影响冻干纳豆的主要因素为冷冻温度,如果达不到冻干纳豆的水相共晶点,冻干的纳豆会出现皱缩、颜色加深、不能保持口感酥脆的特点,因此确定上述的范围;然后,将其置于小型箱式冷冻干燥箱内进行纳豆的冻干加工,达到要求的标准即可。
步骤(3)中番茄粉、甜椒粉均为采用新鲜果实去皮打浆,然后利用真空冷冻干燥技术干燥,经粉碎过60-80目网筛制备而成;
所述步骤(5)喷料与混料阶段可在常规的包衣机内完成,如济南飞驰机械设备有限公司BYC-300包衣机或其他包衣机,优选的,包衣机的转速控制在5-20r/min,鼓风温度为25℃-40℃,之所以控制上述参数是由于转速过高易导致纳豆表面黏附的调味料松散脱落,鼓风温度过高易导致纳豆芽孢杆菌活菌数量降低,同时,会导致生物活性物质破坏,如酶失活、蛋白变性等问题的发生;
经过混料后肉眼可见番茄复合调味粉基本均匀黏附于干纳豆表面;
与现有技术相比,本发明最大的不同就是避免了使用植物油作为粘附剂使用,将调味料和原料结合起来,但是由于植物油中饱和油脂对健康不好,添加到产品中去对于健康不利,而不饱和油脂极易氧化,因此即便是一般植物油产品中都会添加有抗氧化剂和防腐剂,这样也会影响产品的品质,同时产品中有油脂类也会影响产品保质期;除此之外,纳豆比较有特点的就是纳豆菌和纳豆激酶(水溶性),油脂加入对这两类物质的活性造成较大的影响,不利于提高产品的品质。
而本发明则是利用可溶调味液在调味的同时起到粘结的作用,所采用的可溶调味液中白砂糖、葡萄糖、麦芽糖是甜味剂;食盐是咸味剂;柠檬酸是酸味剂;乙基麦芽酚有增香效果;麦芽糊精和上述甜味剂配合可以起到增稠提高粘附力的效果,方便番茄复合调味粉的粘附;而且本发明所采用的番茄复合调味粉以番茄和甜椒为原料制备,且制备过程中保证了两者的有益成分不被破坏,提高了纳豆产品的风味和营养,使得最终获得纳豆产品更容易被大众所接受;
本发明最终获得的纳豆产品经过通风干燥后含水量较低仅仅在6-8%左右,因此可以长时间的保存而不变质。
综上所述,本发明所提供的非调油番茄风味干纳豆,采用以真空冷冻干燥工艺技术制备的冻干纳豆为原料,利用可溶调味液将番茄复合调味粉均匀包裹于干纳豆表面,经低温通风干燥制备得到;最大程度地保留纳豆的生物活性物质和营养成分,掩盖了纳豆特有的氨臭味,得到一种质地酥脆、易于国人接受,可长时间保存的休闲干纳豆食品,它采用非调油制备工艺,不额外添加油脂类物质,避免了因油脂易氧化变质而造成产品品质下降等问题,减少了油溶性抗氧化剂及防腐剂的添加,符合当前人们对于健康食品的需求理念。
具体实施方式:
本发明技术方案不局限于以下所列举具体实施方式,还包括根据具体实施方式的内容进行适当延伸。
实施例1
一种非调油番茄风味冻干纳豆的制备方法,包括以下步骤:
(1)原味冻干纳豆的制备:利用以黄豆为原料,经清洗、浸泡、蒸煮、接纳豆芽孢杆菌发酵及后熟得到的湿纳豆,然后经真空冷冻干燥处理后,得到水分含量低于6.0%的冻干纳豆;
(2)冻干纳豆的预处理:以8目网筛对冻干纳豆进行过筛处理,去除掉冻干纳豆表面易脱落成分,得到整粒的干纳豆;
(3)番茄复合调味粉的配制:以番茄干品、甜椒干品为主要原料,经粉碎后过40目筛,得到相应的番茄粉和甜椒粉,然后将番茄粉、甜椒粉及辣椒红色素重量比按以下重量份配比进行混合:番茄粉:甜椒粉:辣椒红色素=57.5g:43.4g:0.1g,经混匀后制得复合调味粉;
(4)可溶调味液的配制:将白砂糖、葡萄糖、食盐、麦芽糊精、柠檬酸、乙基麦芽酚、水按以下重量份配比进行混合:白砂糖:麦芽糖:食盐:麦芽糊精:柠檬酸:乙基麦芽酚:水=200g:25g:18g:110g:2.4g:0.12g:1000g,经搅拌至完全溶解后制得可溶调味液;
(5)喷料与混料阶段:
预处理:将1000g干纳豆盛入包衣机滚筒中滚动,然后利用喷雾器将可溶调味液雾化后均匀喷施于干纳豆表面,喷施次数为2次,每次喷施用量8g,使干纳豆表面处于轻微浸湿状态;
混料:按番茄复合调味粉与处理好的冻干纳豆重量份比=20份:1000份称取20g番茄复合调味粉,加入到包衣机滚筒内,再利用喷雾器将可溶调味液进行雾化喷施,喷施次数为20次,每次喷施量为0.5g,以使番茄复合调味粉能够均匀黏附于干纳豆表面;当混料后的纳豆重量达到干纳豆重量的1.4倍后混料完成;
(6)干燥:将混好风味调味料的干纳豆平铺于托盘上,置于干燥箱内进行低温通风干燥,要求温度:40-60℃,通风速度:1.0-2.0m/s,直至风味干纳豆的含水量不高于6.8%即可。
制备的非调油风味冻干纳豆,外观颜色为粉色、番茄复合调味粉均匀包裹干纳豆,黏附性好,口感不够酥脆,酸感稍重,番茄风味明显,无明显纳豆特有的氨臭味。
实施例2
一种非调油番茄风味冻干纳豆的制备方法,包括以下步骤:
(1)原味冻干纳豆的制备:利用以黄豆为原料,经清洗、浸泡、蒸煮、接纳豆芽孢杆菌发酵及后熟得到的湿纳豆,然后经真空冷冻干燥处理后,得到水分含量低于6.0%的冻干纳豆;
(2)冻干纳豆的预处理:以8目网筛对冻干纳豆进行过筛处理,去除掉冻干纳豆表面易脱落成分,得到整粒的干纳豆;
(3)番茄复合调味粉的配制:以番茄干品、甜椒干品为主要原料,经粉碎后过60目筛,得到相应的番茄粉和甜椒粉,然后将番茄粉、甜椒粉及辣椒红色素重量比按以下重量份配比进行混合:番茄粉:甜椒粉:辣椒红色素=60.0g:39.3g:0.3g,经混匀后制得复合调味粉;
(4)可溶调味液的配制:将白砂糖、葡萄糖、食盐、麦芽糊精、柠檬酸、乙基麦芽酚、水按以下重量份配比进行混合:白砂糖:麦芽糖:食盐:麦芽糊精:柠檬酸:乙基麦芽酚:水=230g:30g:15g:140g:2.0g:0.10g:1000g,经搅拌至完全溶解后制得可溶调味液;
(5)喷料与混料阶段:
预处理:将1000g干纳豆盛入包衣机滚筒中滚动,然后利用喷雾器将可溶调味液雾化后均匀喷施于干纳豆表面,喷施次数为2次,每次喷施用量5g,使干纳豆表面处于轻微浸湿状态;
混料:按番茄复合调味粉与处理好的冻干纳豆重量份比=25份:1000份称取25g番茄复合调味粉,加入到包衣机滚筒内,再利用喷雾器将可溶调味液进行雾化喷施,喷施次数为16次,每次喷施量为0.4g,以便番茄复合调味粉能够均匀黏附于干纳豆表面;当混料后的纳豆重量达到干纳豆重量的1.5倍后混料完成;
(6)干燥:将混好风味调味料的干纳豆平铺于托盘上,置于干燥箱内进行低温通风干燥,要求温度:45℃,通风速度:1.4m/s,直至风味干纳豆的含水量不高于6.8%即可。
制备的非调油风味冻干纳豆,外观颜色为淡红色、番茄复合调味粉较均匀包裹干纳豆,不易脱落,口感较酥脆,甜味稍高,无明显纳豆特有的氨臭味。
实施例3
一种非调油番茄风味冻干纳豆的制备方法,包括以下步骤:
(1)原味冻干纳豆的制备:利用以黄豆为原料,经清洗、浸泡、蒸煮、接纳豆芽孢杆菌发酵及后熟得到的湿纳豆,然后经真空冷冻干燥处理后,得到水分含量低于6.0%的冻干纳豆;
(2)冻干纳豆的预处理:以10目网筛对冻干纳豆进行过筛处理,去除掉冻干纳豆表面易脱落成分,得到整粒的干纳豆;
(3)番茄复合调味粉的配制:以番茄干品、甜椒干品为主要原料,经粉碎后过60目筛,得到相应的番茄粉和甜椒粉,然后将番茄粉、甜椒粉及辣椒红色素重量比按以下重量份配比进行混合:番茄粉:甜椒粉:辣椒红色素=62.5g:35.8g:0.3g,经混匀后制得复合调味粉;
(4)可溶调味液的配制:将白砂糖、葡萄糖、食盐、麦芽糊精、柠檬酸、乙基麦芽酚、水按以下重量份配比进行混合:白砂糖:麦芽糖:食盐:麦芽糊精:柠檬酸:乙基麦芽酚:水=180g:40g:10g:130g:1.8g:0.2g:1000g,经搅拌至完全溶解后制得可溶调味液;
(5)喷料与混料阶段:
预处理:将1000g干纳豆盛入包衣机滚筒中滚动,然后利用喷雾器将可溶调味液雾化后均匀喷施于干纳豆表面,喷施次数为1次,喷施用量为8g,使干纳豆表面处于轻微浸湿状态;
混料:按番茄复合调味粉与处理好的冻干纳豆重量份比=35份:1000份称取35g番茄复合调味粉,加入到包衣机滚筒内,再利用喷雾器将可溶调味液进行雾化喷施,喷施次数为12次,每次喷施量为0.2g,以使番茄复合调味粉能够均匀黏附于干纳豆表面;当混料后的纳豆重量达到干纳豆重量的1.6倍后混料完成;
(6)干燥:将混好风味调味料的干纳豆平铺于托盘上,置于干燥箱内进行低温通风干燥,要求温度:50℃,通风速度:1.0m/s,直至风味干纳豆的含水量不高于6.8%即可。
制备的非调油风味冻干纳豆,外观颜色为淡红色,番茄复合调味粉较均匀包裹干纳豆,粘附性较好,口感较酥脆,酸甜适宜,无明显纳豆特有的氨臭味。
实施例4
一种非调油番茄风味冻干纳豆的制备方法,包括以下步骤:
(1)原味冻干纳豆的制备:利用以黄豆为原料,经清洗、浸泡、蒸煮、接纳豆芽孢杆菌发酵及后熟得到的湿纳豆,然后经真空冷冻干燥处理后,得到水分含量低于6.0%的冻干纳豆;
(2)冻干纳豆的预处理:以10目网筛对冻干纳豆进行过筛处理,去除掉冻干纳豆表面易脱落成分,得到整粒的干纳豆;
(3)番茄复合调味粉的配制:以番茄干品、甜椒干品为主要原料,经粉碎后过60目筛,得到相应的番茄粉和甜椒粉,然后将番茄粉、甜椒粉及辣椒红色素重量比按以下重量份配比进行混合:番茄粉:甜椒粉:辣椒红色素=64g:35.9g:0.1g,经混匀后制得复合调味粉;
(4)可溶调味液的配制:将白砂糖、葡萄糖、食盐、麦芽糊精、柠檬酸、乙基麦芽酚、水按以下重量份配比进行混合:白砂糖:麦芽糖:食盐:麦芽糊精:柠檬酸:乙基麦芽酚:水=250g:10g:13g:110g:2.5g:0.3g:1000g,经搅拌至完全溶解后制得可溶调味液;
(5)喷料与混料阶段:
预处理:将1000g干纳豆盛入包衣机滚筒中滚动,然后利用喷雾器将可溶调味液雾化后均匀喷施于干纳豆表面,喷施次数为2次,喷施用量为2g,使干纳豆表面处于轻微浸湿状态;
混料:按番茄复合调味粉与处理好的冻干纳豆重量份比=45份:1000份称取45g番茄复合调味粉,加入到包衣机滚筒内,再利用喷雾器将可溶调味液进行雾化喷施,喷施次数为18次,每次喷施量为0.4g,以使番茄复合调味粉能够均匀黏附于干纳豆表面;当混料后的纳豆重量达到干纳豆重量的1.7倍后混料完成;
(6)干燥:将混好风味调味料的干纳豆平铺于托盘上,置于干燥箱内进行低温通风干燥,要求温度:00℃,通风速度:1.5m/s,直至风味干纳豆的含水量不高于6.8%即可。
本实施例制备的非调油风味冻干纳豆,外观为淡粉红色,番茄复合调味粉较均匀包裹干纳豆,粘附性较好,口感酥脆,无明显纳豆特有的氨臭味。
实施例5
本发明的一种非调油番茄风味冻干纳豆的制备方法,包括以下步骤:
(1)原味冻干纳豆的制备:利用以黄豆为原料,经清洗、浸泡、蒸煮、接纳豆芽孢杆菌发酵及后熟得到的湿纳豆,然后经真空冷冻干燥处理后,得到水分含量低于6.0%的冻干纳豆;
(2)冻干纳豆的预处理:以10目网筛对冻干纳豆进行过筛处理,去除掉冻干纳豆表面易脱落成分,得到整粒的干纳豆;
(3)番茄复合调味粉的配制:以番茄干品、甜椒干品为主要原料,经粉碎后过60目筛,得到相应的番茄粉和甜椒粉,然后将番茄粉、甜椒粉及辣椒红色素重量比按以下重量份配比进行混合:番茄粉:甜椒粉:辣椒红色素=61g:38.8g:0.2g,经混匀后制得复合调味粉;
(4)可溶调味液的配制:将白砂糖、葡萄糖、食盐、麦芽糊精、柠檬酸、乙基麦芽酚、水按以下重量份配比进行混合:白砂糖:麦芽糖:食盐:麦芽糊精:柠檬酸:乙基麦芽酚:水=220g:34g:15g:100g:2.1g:0.2g:1000g,经搅拌至完全溶解后制得可溶调味液;
(5)喷料与混料阶段:
预处理:将1000g干纳豆盛入包衣机滚筒中滚动,然后利用喷雾器将可溶调味液雾化后均匀喷施于干纳豆表面,喷施次数为2次,喷施用量为4g,使干纳豆表面处于轻微浸湿状态;
混料:按番茄复合调味粉与处理好的冻干纳豆重量份比=35份:1000份称取35g番茄复合调味粉,加入到包衣机滚筒内,再利用喷雾器将可溶调味液进行雾化喷施,喷施次数为12次,每次喷施量为0.2g,以使番茄复合调味粉能够均匀黏附于干纳豆表面;当混料后的纳豆重量达到干纳豆重量的1.8倍后混料完成;
(6)干燥:将混好风味调味料的干纳豆平铺于托盘上,置于干燥箱内进行低温通风干燥,要求温度:45℃,通风速度:1.1m/s,直至风味干纳豆的含水量不高于6.8%即可。
制备的非调油风味冻干纳豆,外观颜色为淡红色,番茄复合调味粉较均匀包裹干纳豆,粘附牢固不易脱落,口感酥脆,酸甜适宜,无明显纳豆特有的氨臭味。
经检测上述方法制备获得的纳豆产品,其指标均符合国家标准GB19300对大豆熟制加工品的规定。
Claims (3)
1.一种非调油番茄风味冻干纳豆的制备方法,具体步骤包括:
(1)原味冻干纳豆的制备:利用以黄豆为原料,经清洗、浸泡、蒸煮、接纳豆芽孢杆菌发酵及后熟得到的湿纳豆,然后经真空冷冻干燥处理后,得到水分含量低于6.0%的冻干纳豆;
(2)冻干纳豆的预处理:以8-10目网筛对冻干纳豆进行过筛处理,去除掉冻干纳豆表面易脱落成分;
(3)番茄复合调味粉的配制:番茄粉和甜椒粉过40-80目筛,然后将番茄粉、甜椒粉及辣椒红色素按以下重量份配比进行混合:番茄粉:甜椒粉:辣椒红色素=55-65份:34.9-44.9份:0.1-0.5份,经混匀后制得复合调味粉;
(4)可溶调味液的配制:将白砂糖、葡萄糖、食盐、麦芽糊精、柠檬酸、乙基麦芽酚、水按以下重量份配比进行混合:白砂糖:麦芽糖:食盐:麦芽糊精:柠檬酸:乙基麦芽酚:水=180-250份:20-40份:10-30份:100-160份:1.2-2.8份:0.1-0.3份:1000份,经搅拌至完全溶解后制得可溶调味液;
(5)喷料与混料阶段:
预处理:将干纳豆盛入滚筒中滚动,然后利用喷雾器将步骤(4)中获得的可溶调味液雾化后均匀喷施于干纳豆表面,喷施次数为1-3次,每次喷施可溶调味液用量与干纳豆重量配比为2-10份:1000份,使干纳豆表面处于轻微浸湿状态;
混料:按步骤(3)中番茄复合调味粉与处理好的冻干纳豆重量份比=20-45份:1000份称取一定量的番茄复合调味粉,加入到预处理后滚筒内,再利用喷雾器将可溶调味液进行雾化喷施,喷施次数为10-20次,每次喷施量与干纳豆重量配比为0.1-0.5份:1000份,使番茄复合调味粉能够均匀黏附于干纳豆表面;最终当混料后的纳豆重量达到干纳豆重量的1.4-1.8倍后混料完成;
(6)干燥:将混好风味调味料的干纳豆平铺于托盘上,置于干燥箱内进行低温通风干燥,要求温度:40-60℃,通风速度:1.0-2.0m/s,直至风味干纳豆的含水量不高于6.8%即可获得目标产品。
2.根据权利要求1所述的非调油番茄风味冻干纳豆的制备方法,其特征在于:其中步骤(1)中的湿纳豆为经发酵后熟完成后在常温20-25℃条件下存放1-2天,或在冷藏温度4-10℃条件下贮藏10天以内,或在冷冻温度-30--20℃条件下贮藏3个月以内,含水量为63%-65%的湿纳豆。
3.根据权利要求1所述的非调油番茄风味冻干纳豆的制备方法,其特征在于:步骤(3)中番茄粉、甜椒粉均为采用新鲜果实去皮打浆,然后利用真空冷冻干燥技术干燥,经粉碎过60-80目网筛制备而成。
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