CN109527110A - A kind of preparation method of natto fermented bean curd - Google Patents

Abstract

A kind of preparation method of natto fermented bean curd, comprising the following steps: (1) wash bean or pea；(2) bean or pea are steeped；(3) bean or pea are steamed；(4) it ferments: accessing Bacillus natto by the inoculum concentration of 1-2%, cultivated 24 hours at 38-42 DEG C；(5) natto fermented bean curd is produced using natto.This method process flow is simple, easy to operate, at low cost, keeps product mouthfeel on the basis of remaining the Essential colour, shape, taste of traditional bean curd cream unique；Due to the fermentation of Bacillus natto, has and improve the healthcare functions such as human immunological competence.

Description

A kind of preparation method of natto fermented bean curd

Technical field

The present invention relates to a kind of preparation methods of natto fermented bean curd, belong to food processing technology field.

Background technique

Natto, the fermented soya bean originating from China, belongs to bacterial fermented douchi, for one of the conventional food of Japan.Passed through by soya bean Bean product are made in Bacillus natto (hay bacillus) fermentation, have stickiness, smell is more smelly, and taste is slightly sweet, not only possesses the nutrition of soya bean Value, the digestibility rich in farnoquinone, raising protein, it is often more important that fermentation process produces a variety of physiological activity Substance has and dissolves internal fibrin and other health-care effects for adjusting physiological function.Rich in various nutrients, often eating can be with The intestines problems such as prevent constipation, diarrhea, improve bone density, and pre- preventing bone rarefaction can dissolve outmoded blood with bidirectional modulation blood pressure Bolt patch adjusts blood lipid, can eliminate fatigue, and synthesis improves the immunity of the human body.But it is main to occur natto product on the market at present It is health care product made of Nattokinase etc., product form is relatively simple.

Fermented bean curd is also known as fermented bean curd, is the characteristic Traditional Folk cuisines that thousands of years are spread in China, because its is in good taste, nutrition is high, Smell have it is strand smelly, taste it is special it is fragrant it is deep liked by Chinese common people and the south east asia people, be together it is prolonged not The delicious food to decline.If fermented bean curd can be fabricated to natto, it should have a vast market foreground.

About application study of the natto in terms of fermented bean curd, Bacillus natto is used for by only Hubei University Of Technology Qi Yonggang et al. Fermented bean curd fermentation research (Qi Yonggang, Gao Bing, Huang Feiwu, wait natto sufu fermentation process optimization China make [ J ], 2016, 8(35): 78-82).But Qi Yonggang et al. is that fermented bean curd is made using fermenting bacillus natto traditional bean curd.

Summary of the invention

The present invention for the relatively simple problem of existing natto product form, provide it is a kind of it is unique in taste, nutrition is good, have The preparation method of the natto fermented bean curd of novel taste.

The preparation method of natto fermented bean curd of the invention, comprising the following steps:

(1) bean or pea are washed: selecting the new soybean of current year, the bean or pea of full grains remove culm, soil, sandstone etc. sundries, wash two Time；

(2) steep bean or pea: the bean or pea of wash clean were with clean bubble 12-14 hours；

(3) steam bean or pea: steaming bean or pea with pressure cooker, turn 30~40min of small fire after upper vapour, bean or pea to steam gently pinched with hand it is just flat Degree just can be with；

(4) it ferments: accessing Bacillus natto by the inoculum concentration of 1-2%, cultivated 24 hours at 38-42 DEG C；After natto fermentation, 1 is waited After hour, natto Temperature fall；Natto is attached in the sealing container sterilized, it is small to enter cold compartment of refrigerator (2-5 degree) after-ripening 12 When；

(5) using natto produce natto fermented bean curd: by grain shape completely selected soybean at room temperature into the water impregnate 12 hours- It is taken out after 14 hours, the two is mixed by the natto ratio of 7:3 in mass ratio obtained in soybean after immersion and step (4), is pressed Water is added in the ratio that the mass ratio of quality and water is 1:5 after mixing, wears into slurries together, then slurries are boiled at 100 DEG C -102 DEG C Slurry 5-10 minutes, obtains ripe slurries；Ripe slurries are filtered into removal filter residue, are become after filtrate is cooling to a slurry slurries, to a slurry The glucolactone that its quality 0.4% is added in slurries carries out slurry, select and carries out crouching brain after slurry and obtain solidification soya-bean milk, solidification beans Slurry through upper brain, compacting and go out wrap obtain natto bean curd；Then it allows on bean curd and grows Mucor plus salt is marinated plus halogen soup bottling, close Envelope is marinated, obtains natto fermented bean curd.

Bacillus natto can select commercially available Bacillus natto, it is possible to use bacillus subtilis (CICC 10453).

The invention has the following advantages that

(1) kind of existing fermented bean curd is enriched, a kind of natto bean curd of Promethean invention, and on the basis of natto bean curd On, it is further developed to natto fermented bean curd.

(2) fermentation of natto makes in product rich in objects such as Nattokinase, multivitamin, free amino acid, polypeptides Body immunity can be improved in matter, long-term consumption.

(3) due to generating stickum in soybean isoflavone by natto strain, so that fermented bean curd obtained is unique in taste.

Specific embodiment

Below by specific embodiment, the present invention will be further elaborated, it should be appreciated that, following the description is only In order to explain the present invention, and it is not limited thereof.

Embodiment 1

(1) bean or pea are washed: selecting the new soybean of current year, the bean or pea of full grains remove culm, soil, sandstone etc. sundries, wash two Time.

(2) steep bean or pea: the bean or pea of wash clean were with clean bubble 12 hours.

(3) it steams bean or pea: steaming bean or pea with pressure cooker, turn small fire 300min after upper vapour, bean or pea will steam to be gently pinched just with hand Flat degree just can be with.

(4) it ferments: accessing Bacillus natto by 1% inoculum concentration, cultivated 24 hours at 42 DEG C；After natto fermentation, 1 is waited After hour, natto Temperature fall；Natto is attached in the sealing container sterilized, it is small to enter cold compartment of refrigerator (2-5 degree) after-ripening 12 When.

(5) produce natto fermented bean curd using natto: by grain shape, completely selected soybean impregnates 12 into the water at room temperature It is taken out after hour, the natto ratio of 7:3 in mass ratio obtained in soybean after immersion and step (4) is mixed the two, by mixed Water is added in the ratio that the mass ratio of quality and water is 1:5 after conjunction, wears into slurries together, then by slurries in 100 DEG C of -102 DEG C of mashing offs 5 Minute, obtain ripe slurries；Ripe slurries are filtered into removal filter residue, are become after filtrate is cooling to a slurry slurries, in slurry slurries The glucolactone that its quality 0.4% is added carries out slurry, select and carries out crouching brain after slurry and obtain solidification soya-bean milk, solidification soya-bean milk is through upper Brain, compacting and go out packet obtain natto bean curd；Then it allows on bean curd and grows Mucor plus salt is marinated plus halogen soup bottling, sealed pickling, Obtain natto fermented bean curd.

Embodiment 2

(1) bean or pea are washed: selecting the new soybean of current year, the bean or pea of full grains remove culm, soil, sandstone etc. sundries, wash two Time.

(2) steep bean or pea: the bean or pea of wash clean were with clean bubble 14 hours.

(3) steam bean or pea: steaming bean or pea with pressure cooker, turn small fire 40min after upper vapour, bean or pea to steam gently pinched with hand it is just flat Degree just can be with.

(4) it ferments: accessing Bacillus natto by 2% inoculum concentration, cultivated 24 hours at 38 DEG C；After natto fermentation, 1 is waited After hour, natto Temperature fall；Natto is attached in the sealing container sterilized, it is small to enter cold compartment of refrigerator (2-5 degree) after-ripening 12 When.

(5) produce natto fermented bean curd using natto: by grain shape, completely selected soybean impregnates 14 into the water at room temperature It is taken out after hour, the natto ratio of 7:3 in mass ratio obtained in soybean after immersion and step (4) is mixed the two, by mixed Water is added in the ratio that the mass ratio of quality and water is 1:5 after conjunction, wears into slurries together, then by slurries in 100 DEG C of -102 DEG C of mashing offs 10 minutes, obtain ripe slurries；Ripe slurries are filtered into removal filter residue, are become after filtrate is cooling to a slurry slurries, to a slurry slurries The middle glucolactone that its quality 0.4% is added carries out slurry, select and carries out crouching brain after slurry and obtain solidification soya-bean milk, solidification soya-bean milk passes through Upper brain, compacting and go out packet obtain natto bean curd；Then it allows on bean curd and grows Mucor plus salt is marinated plus halogen soup bottling, sealing salt down System, obtains natto fermented bean curd.

Claims (1)

1. a kind of preparation method of natto fermented bean curd, characterized in that the following steps are included:

(1) bean or pea are washed: selecting the new soybean of current year, the bean or pea of full grains remove culm, soil, sandstone etc. sundries, wash two Time；

(2) steep bean or pea: the bean or pea of wash clean were with clean bubble 12-14 hours；

(3) steam bean or pea: steaming bean or pea with pressure cooker, turn 30~40min of small fire after upper vapour, bean or pea to steam gently pinched with hand it is just flat Degree just can be with；

(4) it ferments: accessing Bacillus natto by the inoculum concentration of 1-2%, cultivated 24 hours at 38-42 DEG C；After natto fermentation, 1 is waited After hour, natto Temperature fall；Natto is attached in the sealing container sterilized, it is small to enter cold compartment of refrigerator (2-5 degree) after-ripening 12 When；

(5) using natto produce natto fermented bean curd: by grain shape completely selected soybean at room temperature into the water impregnate 12 hours- It is taken out after 14 hours, the two is mixed by the natto ratio of 7:3 in mass ratio obtained in soybean after immersion and step (4), is pressed Water is added in the ratio that the mass ratio of quality and water is 1:5 after mixing, wears into slurries together, then slurries are boiled at 100 DEG C -102 DEG C Slurry 5-10 minutes, obtains ripe slurries；Ripe slurries are filtered into removal filter residue, are become after filtrate is cooling to a slurry slurries, to a slurry The glucolactone that its quality 0.4% is added in slurries carries out slurry, select and carries out crouching brain after slurry and obtain solidification soya-bean milk, solidification beans Slurry through upper brain, compacting and go out wrap obtain natto bean curd；Then it allows on bean curd and grows Mucor plus salt is marinated plus halogen soup bottling, close Envelope is marinated, obtains natto fermented bean curd.