CN109770232B - Chinese garlic bean food and preparation method thereof - Google Patents
Chinese garlic bean food and preparation method thereof Download PDFInfo
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- CN109770232B CN109770232B CN201910210768.4A CN201910210768A CN109770232B CN 109770232 B CN109770232 B CN 109770232B CN 201910210768 A CN201910210768 A CN 201910210768A CN 109770232 B CN109770232 B CN 109770232B
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Abstract
The invention provides a Hua Garlic bean food and a preparation method thereof, the Hua Garlic bean food takes natto powder, garlic and egg yolk as main materials, millet, wheat germ, bran, green tea, cheese, laver and salt as auxiliary materials, the natto powder in the main materials is prepared by fermenting soybeans, the soybeans are subjected to protein separation at first and then to enzymolysis, the obtained soybean protein zymolyte and separated small molecular substances are fermented on the basis, natto kinase secretion by bacillus natto is promoted, and the prepared natto powder has high content of bioactive nattokinase; the main material also contains allicin and rich nutrition; the auxiliary materials are rich in magnesium, cobalt and various trace elements, and can activate the activity of nattokinase, improve the efficacy of nattokinase and improve the health-care efficacy of the Huasuan beans. The Hua garlic bean food provided by the invention is rich in various amino acids, mineral elements and nattokinase, is easy to be absorbed by human bodies, and can effectively improve the antibacterial and thrombolytic abilities of the bodies and improve the immunity of the bodies.
Description
Technical Field
The invention belongs to the field of health-care food, and particularly relates to a Hua garlic bean food and a preparation method thereof.
Background
With the continuous development of economy, the living standard of people is continuously improved, and people pay more and more attention to healthy diet. Natto plays an important role as an ancient food on the dining table of people. Natto is obtained by fermenting soybean with Bacillus natto, and is a health food. The researches of medical scientists and biologists find that the protein of the soybean has insolubility, but after the natto is obtained by fermentation, the protein becomes soluble and generates amino acid, and various enzymes which do not exist in the raw material are generated by bacillus natto and related bacteria to help the digestion and absorption of intestines and stomach. Natto can eliminate excessive cholesterol in vivo, decompose fatty acid in vivo, and restore abnormal blood pressure. Researches show that the health care function of natto is mainly related to various functional factors such as natto kinase, natto isoflavone, saponin, vitamin K2 and the like. However, the content of nattokinase in natto produced by fermenting soybeans is generally low, and the activity of nattokinase is low, so that the efficacy of natto is influenced. And the single natto has limited nutrition and single effect, and cannot achieve good health care effect.
Garlic is a common seasoning, and sulfur-containing compounds in the garlic can promote the production of allicin in intestines, block lipid peroxidation by enhancing the immunity of organisms, and eliminate the risk of intestinal tumors caused by substances in the intestines. The garlic also contains abundant vitamins, and has antiaging and antifatigue effects.
The Huasuandou obtained by combining natto, garlic and other substances in the prior art according to a certain proportion has the effect of dissolving thrombus, but the health-care effect of the Huasuandou is not ideal because the yield and the activity of enzymes in the natto are low.
Disclosure of Invention
In order to solve the technical problems, the invention provides the Huasuan bean food which has balanced nutrition and high nattokinase activity and can effectively improve the human immunity, improve the thrombolytic ability and improve the health-care effect of the Huasuan beans and the preparation method thereof.
The invention aims to provide a Huasuan bean food.
The invention also aims to provide a preparation method of the Huasuan bean food.
The Hua garlic bean food provided by the embodiment of the invention comprises the following raw materials in parts by weight:
50-70 parts of natto powder, 10-20 parts of millet, 5-10 parts of bran, 1-3 parts of garlic, 2-5 parts of egg yolk, 2-5 parts of cheese, 2-5 parts of wheat germ, 3-6 parts of laver, 2-3 parts of green tea and 1-3 parts of salt.
In order to improve the health care effect of the Hua garlic bean food, the invention takes natto powder, garlic and egg yolk as main raw materials, and the natto powder contains nattokinase capable of dissolving thrombus; the millet, the wheat germ, the bran and the green tea contain rich magnesium; the cheese and the laver contain rich cobalt, the millet, the wheat germ, the bran, the green tea, the cheese and the laver are matched according to the proportion, and a proper amount of magnesium element and cobalt element improve the activity of nattokinase and increase the thrombus dissolving capacity of natto powder. The garlic contains allicin, the yolk contains fat-soluble vitamins, monounsaturated fatty acid and the like, and the natto powder, the garlic and the yolk are mutually matched to promote the dissolution of thrombus, promote blood circulation, promote the balanced absorption of nutrient substances and improve the immunity of a human body.
The Huasuan bean food provided by the invention is suitable for long-term eating, and can discharge human body toxin, remove blood garbage and intestinal garbage, dredge human body microcirculation and improve human body immunity after long-term eating.
Preferably, the Hua garlic bean food also comprises the following raw materials in parts by weight: 1-2 parts of pine nuts, 0.5-1.5 parts of almonds and 1-2 parts of hazelnuts.
In order to improve the taste of sublimed garlic bean food and enrich the nutrition of the Hua garlic bean food, the Hua garlic bean provided by the invention also comprises the nut components, the nuts are added into the Hua garlic bean food in a particle mode by crushing, the nuts contain abundant vitamins, the absorption and the exertion of other nutrient components are promoted, the taste of the nuts is rich, the pungent taste in garlic juice can be neutralized, and the edible taste is improved.
Preferably, the Hua garlic bean food comprises the following raw materials in parts by weight:
58 parts of natto powder, 14 parts of millet, 5 parts of bran, 2 parts of garlic, 3 parts of egg yolk, 3 parts of cheese, 1 part of wheat germ, 4 parts of laver, 2 parts of green tea, 1 part of pine nut, 1 part of almond, 1 part of hazelnut and 2 parts of salt.
The preparation method of the Huasuan bean food provided by the embodiment of the invention comprises the following steps:
(1) Preparing natto powder: adding 5-10 times of water into soybean, soaking for 12-24h, grinding to obtain soybean milk, adjusting pH of the soybean milk to 5.2-5.6, stirring at 45-55 deg.C for 30-40min, and centrifuging to obtain precipitate and first supernatant; washing the precipitate with clear water to obtain soybean protein; adding an ethanol solution into the first supernatant, stirring and standing, removing the precipitate to obtain a second supernatant, and concentrating the second supernatant to obtain an extract;
adding 5-10 times of water into the soybean protein, sterilizing, cooling, adjusting pH to 7-9, adding protease, performing enzymolysis at 45-65 deg.C for 4-6 hr, adjusting pH to neutral, concentrating, and drying to obtain soybean protein enzymolysis powder;
taking soybean protein enzymolysis powder and extract, adding glucose, sodium chloride and distilled water, sterilizing, cooling to 30-37 deg.C, inoculating Bacillus natto, fermenting at 30-37 deg.C for 24-36 hr, sterilizing, and drying to obtain natto powder;
(2) processing garlic: juicing Bulbus Allii, and heating to obtain Bulbus Allii juice;
(3) processing the yolk: taking eggs, cooking, and removing egg white to obtain cooked yolk;
(4) respectively weighing millet, adding water, and cooking to obtain cooked millet;
(5) respectively weighing bran and wheat germ, parching, pulverizing, and sieving to obtain bran powder and wheat germ powder;
(6) Weighing dried laver and green tea, pulverizing, and sieving to obtain laver powder and green tea powder;
(7) and (3) mixing the natto powder obtained in the step (1), the cooked egg yolk obtained in the step (3), the cooked millet obtained in the step (4), the bran powder and the wheat germ powder obtained in the step (5), and the laver powder and the green tea powder obtained in the step (6), adding the salt, the cheese and the garlic juice obtained in the step (2), and uniformly mixing to obtain the hua garlic bean food.
In order to improve the content and activity of nattokinase in sublimed garlic beans, the preparation method of the Hua garlic bean food provided by the invention comprises the steps of firstly soaking soybeans, grinding into slurry, separating soybean protein, carrying out alcohol precipitation on obtained supernatant, removing sugar in the supernatant, hydrolyzing partial protein in the soybeans into micromolecules in an acid environment, entering the micromolecule nutrients into the supernatant, and carrying out alcohol precipitation; then, carrying out enzymolysis on the soybean protein to obtain micromolecular zymolyte; then fermenting the micromolecular zymolyte and the supernatant fluid extract, wherein in the fermentation process, micromolecular substances enter cells of the bacillus natto to induce the bacillus natto to generate nattokinase, and the yield of the nattokinase is improved. Mixing the fermented natto powder with other raw materials, wherein the eggs and the millet are cooked, nutrient substances and mineral substances in the raw materials are reserved, and the improvement effect of trace elements in the raw materials on nattokinase is ensured; the bran and the wheat germ are fried to excite the grease in the raw materials, increase the fragrance and improve the taste of the Hua garlic bean food; the Hua garlic bean food obtained by the method has balanced and rich nutrition, is easy to be absorbed by human bodies, and can effectively improve the microcirculation of the human bodies and improve the immunity of the human bodies.
Preferably, in step (1), the pH of the soybean slurry is adjusted to 5.2-5.6 with hydrochloric acid. In the process of preparing natto powder, the pH of soybean milk is adjusted, hydrochloric acid is adopted to adjust the pH of the soybean milk to be acidic, protein in soybeans is broken by the action of the hydrochloric acid, molecular chains are broken, the molecular weight is reduced, and micromolecular substances enter supernatant liquid to be reserved.
Preferably, in the step (1), the volume fraction of the ethanol solution is 40-60%.
Preferably, in the step (1), the relative density of the extract is 1.1-1.3, and the weight ratio of the soybean protein enzymolysis powder, the extract, the glucose, the sodium chloride and the distilled water is 0.8-1.2:0.01-0.1:0.2-0.4:0.4-0.6: 100. In the preparation process of the natto powder, the soybean protein enzymolysis powder and the extract obtained from the supernatant of the soybean extracting solution are used as main nitrogen sources, molecular chains of the soybean protein are broken after enzymolysis, the molecular weight is reduced, the extract obtained from the supernatant of the soybean extracting solution also comprises micromolecular substances, and the micromolecular substances can more easily enter cells of bacillus natto in the fermentation process, stimulate the bacillus natto to secrete the nattokinase, and improve the yield of the nattokinase.
Preferably, in the step (2), the heating temperature is 60-90 ℃, and the heating time is 10-30 min. Under the above heating condition, the Bulbus Allii juice is aged and sterilized.
Preferably, in the step (5), the bran powder has a particle size of 60-120 mesh, and the wheat germ powder has a particle size of 80-120 mesh; in the step (6), the particle size of the laver powder is 10-100 meshes, and the particle size of the green tea powder is 40-100 meshes.
Preferably, in the step (7), the materials are uniformly mixed, dried and crushed to obtain the Huasuan bean meal replacement powder.
Preferably, in the step (7), the raw materials are uniformly mixed and then kneaded into a shape to obtain the Hua garlic bean cake.
The invention adopts the method to obtain the Hua garlic bean food, and the Hua garlic bean food comprises Hua garlic bean meal replacement powder, Hua garlic bean cakes and Hua garlic bean snacks, but is not limited to the above forms. The Chinese garlic bean food provided by the invention can be put into a device for molecular weight improvement activity after being obtained by the method, so that the Chinese garlic bean food which is easier to be absorbed by human bodies can be obtained. The device for improving the activity of molecular quantification disclosed by the invention is provided by the patent application No. 201721134367.8.
The invention has the beneficial effects that:
The Huasuan bean food provided by the invention takes natto powder, garlic and egg yolk as main materials, takes millet, wheat germ, bran, green tea, cheese, laver and salt as auxiliary materials, and the main materials comprise biologically active nattokinase, allicin and rich nutrition, so that the Huasuan bean food can be absorbed by human bodies, the antibacterial and thrombolytic abilities of the bodies are improved, and the immunity of the bodies is improved. The auxiliary materials are rich in magnesium, cobalt and various trace elements, can activate the activity of nattokinase and improve the efficacy of nattokinase, and effectively improve the health-care efficacy of garlic bean sublimation under the synergistic effect of the raw materials.
The preparation method of the Hua garlic bean food provided by the invention comprises the steps of firstly, soaking and grinding soybeans, separating soybean protein, carrying out alcohol precipitation on obtained supernatant, and removing saccharides in the supernatant; in an acidic environment, partial protein in the soybeans can be hydrolyzed into small molecules to enter a supernatant, and the small molecules are subjected to alcohol precipitation to obtain small-molecule nutrient substances; then, carrying out enzymolysis on the soybean protein to obtain micromolecular zymolyte; then fermenting the micromolecular zymolyte and the supernatant fluid extract, wherein in the fermentation process, micromolecular substances enter cells of the bacillus natto to induce the bacillus natto to generate nattokinase, and the yield of the nattokinase is improved. Mixing the fermented natto powder with other raw materials, wherein the eggs and the millet are cooked, nutrient substances and mineral substances in the raw materials are reserved, and the improvement effect of trace elements in the raw materials on nattokinase is ensured; the bran and the wheat germ are fried to excite the grease in the raw materials, increase the fragrance and improve the taste of the Hua garlic bean food; the Hua garlic bean food obtained by the method has balanced and rich nutrition and high amino acid content, is easy to be absorbed by human bodies, and can effectively improve the microcirculation of the human bodies and improve the immunity of the human bodies.
Detailed Description
In order to make the objects, technical solutions and advantages of the present invention more apparent, the technical solutions of the present invention will be described in detail below. It is to be understood that the described embodiments are merely exemplary of the invention, and not restrictive of the full scope of the invention. All other embodiments, which can be derived by a person skilled in the art from the examples given herein without any inventive step, are within the scope of the present invention.
In the examples provided by the present invention, 1 part by weight was 10 g.
Example 1
The Hua garlic bean food comprises the following raw materials in parts by weight: 50 parts of natto powder, 10 parts of millet, 5-10 parts of bran, 1 part of garlic, 2 parts of egg yolk, 2 parts of cheese, 2 parts of wheat germ, 3 parts of laver, 2 parts of green tea and 1 part of salt.
The preparation method of the Hua garlic bean food comprises the following steps:
(1) preparing natto powder: adding 5 times of water into soybeans, soaking for 12h, grinding into slurry to obtain soybean slurry, adding hydrochloric acid to adjust the pH of the soybean slurry to 5.2, stirring at 45 ℃ for 30min, and centrifuging to obtain a precipitate and a first supernatant; washing the precipitate with clear water to obtain soybean protein; adding an ethanol solution with the volume fraction of 40% into the first supernatant, stirring and standing, removing the precipitate to obtain a second supernatant, and concentrating the second supernatant to obtain an extract, wherein the relative density of the extract is 1.1;
Adding 5 times of water into the soybean protein, sterilizing, cooling, adjusting pH to 7, adding protease, performing enzymolysis at 45 deg.C for 6 hr, adjusting pH to neutral, concentrating, and drying to obtain soybean protein enzymolysis powder;
taking soybean protein enzymolysis powder, extract, glucose, sodium chloride and distilled water, wherein the weight ratio of the soybean protein enzymolysis powder to the extract to the glucose to the distilled water is 0.8:0.01:0.2:0.4:100, sterilizing, cooling to 30 ℃, inoculating bacillus natto, fermenting for 36 hours at 30 ℃, sterilizing and drying to obtain natto powder;
(2) processing garlic: squeezing Bulbus Allii, and heating at 60 deg.C for 30min to obtain Bulbus Allii juice;
(3) processing the yolk: taking eggs, cooking, and removing egg white to obtain cooked yolk;
(4) respectively weighing millet, adding water, and cooking to obtain cooked millet;
(5) respectively weighing bran and wheat germ, parching, pulverizing, and sieving to obtain bran powder and wheat germ powder; the grain diameter of the bran powder is 60-120 meshes, and the grain diameter of the wheat germ powder is 80-120 meshes;
(6) weighing dried laver and green tea, pulverizing, and sieving to obtain laver powder and green tea powder; the particle size of the laver powder is 10-100 meshes, and the particle size of the green tea powder is 40-100 meshes;
(7) And (3) mixing the natto powder obtained in the step (1), the cooked egg yolk obtained in the step (3), the cooked millet obtained in the step (4), the bran powder and the wheat germ powder obtained in the step (5), and the laver powder and the green tea powder obtained in the step (6), adding the salt, the cheese and the garlic juice obtained in the step (2), and uniformly mixing to obtain the hua garlic bean food.
Example 2
The Hua garlic bean food comprises the following raw materials in parts by weight: 70 parts of natto powder, 20 parts of millet, 10 parts of bran, 3 parts of garlic, 5 parts of egg yolk, 5 parts of cheese, 5 parts of wheat germ, 6 parts of laver, 3 parts of green tea and 3 parts of salt.
The preparation method of the Hua garlic bean food comprises the following steps:
(1) preparing natto powder: adding 10 times of water into soybeans, soaking for 24h, grinding into slurry to obtain soybean slurry, adding hydrochloric acid to adjust the pH of the soybean slurry to 5.6, stirring at 55 ℃ for 40min, and centrifuging to obtain a precipitate and a first supernatant; washing the precipitate with clear water to obtain soybean protein; adding an ethanol solution with the volume fraction of 50% into the first supernatant, stirring and standing, removing the precipitate to obtain a second supernatant, and concentrating the second supernatant to obtain an extract, wherein the relative density of the extract is 1.3;
Adding 5 times of water into the soybean protein, sterilizing, cooling, adjusting pH to 9, adding protease, performing enzymolysis at 65 deg.C for 4 hr, adjusting pH to neutral, concentrating, and drying to obtain soybean protein enzymolysis powder;
taking soybean protein enzymolysis powder, extract, glucose, sodium chloride and distilled water, wherein the weight ratio of the soybean protein enzymolysis powder to the extract to the glucose to the distilled water is 1.2:0.1:0.4:0.6:100, sterilizing, cooling to 37 ℃, inoculating bacillus natto, fermenting for 24 hours at 37 ℃, sterilizing and drying to obtain natto powder;
(2) processing garlic: squeezing Bulbus Allii, and heating at 90 deg.C for 10min to obtain Bulbus Allii juice;
(3) processing the yolk: taking eggs, cooking, and removing egg white to obtain cooked yolk;
(4) respectively weighing millet, adding water, and cooking to obtain cooked millet;
(5) respectively weighing bran and wheat germ, parching, pulverizing, and sieving to obtain bran powder and wheat germ powder; the grain diameter of the bran powder is 60-120 meshes, and the grain diameter of the wheat germ powder is 80-120 meshes;
(6) weighing dried laver and green tea, pulverizing, and sieving to obtain laver powder and green tea powder; the particle size of the laver powder is 10-100 meshes, and the particle size of the green tea powder is 40-100 meshes;
(7) And (3) mixing the natto powder obtained in the step (1), the cooked egg yolk obtained in the step (3), the cooked millet obtained in the step (4), the bran powder and the wheat germ powder obtained in the step (5), and the laver powder and the green tea powder obtained in the step (6), adding the salt, the cheese and the garlic juice obtained in the step (2), uniformly mixing, drying and crushing to obtain the Hua-Su-Dou meal replacement powder.
Example 3
The Hua garlic bean food comprises the following raw materials in parts by weight: 70 parts of natto powder, 20 parts of millet, 10 parts of bran, 3 parts of garlic, 5 parts of egg yolk, 5 parts of cheese, 5 parts of wheat germ, 6 parts of laver, 3 parts of green tea, 3 parts of salt, 2 parts of pine nut, 1.5 parts of almond and 2 parts of hazelnut.
The preparation method of the Hua garlic bean food comprises the following steps:
(1) preparing natto powder: adding 10 times of water into soybeans, soaking for 24h, grinding into slurry to obtain soybean slurry, adding hydrochloric acid to adjust the pH of the soybean slurry to 5.6, stirring at 55 ℃ for 40min, and centrifuging to obtain a precipitate and a first supernatant; washing the precipitate with clear water to obtain soybean protein; adding an ethanol solution with the volume fraction of 50% into the first supernatant, stirring and standing, removing the precipitate to obtain a second supernatant, and concentrating the second supernatant to obtain an extract, wherein the relative density of the extract is 1.3;
Adding 5 times of water into the soybean protein, sterilizing, cooling, adjusting pH to 7, adding protease, performing enzymolysis at 45 deg.C for 6 hr, adjusting pH to neutral, concentrating, and drying to obtain soybean protein enzymolysis powder;
taking soybean protein enzymolysis powder, extract, glucose, sodium chloride and distilled water, wherein the weight ratio of the soybean protein enzymolysis powder to the extract to the glucose to the distilled water is 1.2:0.1:0.4:0.6:100, sterilizing, cooling to 37 ℃, inoculating bacillus natto, fermenting for 24 hours at 37 ℃, sterilizing and drying to obtain natto powder;
(2) processing garlic: squeezing Bulbus Allii, and heating at 90 deg.C for 10min to obtain Bulbus Allii juice;
(3) processing the yolk: taking eggs, cooking, and removing egg white to obtain cooked yolk;
(4) respectively weighing millet, adding water, and cooking to obtain cooked millet;
(5) respectively weighing bran and wheat germ, parching, pulverizing, and sieving to obtain bran powder and wheat germ powder; the grain diameter of the bran powder is 60-120 meshes, and the grain diameter of the wheat germ powder is 80-120 meshes;
(6) weighing dried laver and green tea, pulverizing, and sieving to obtain laver powder and green tea powder; the particle size of the laver powder is 10-100 meshes, and the particle size of the green tea powder is 40-100 meshes;
(7) And (3) mixing the natto powder obtained in the step (1), the cooked egg yolk obtained in the step (3), the cooked millet obtained in the step (4), the bran powder and the wheat germ powder obtained in the step (5), and the laver powder and the green tea powder obtained in the step (6), adding the salt, the cheese and the garlic juice obtained in the step (2), uniformly mixing, drying and crushing to obtain the Hua-Su-Dou meal replacement powder.
Example 4
The Huasuan bean food comprises the following raw materials in parts by weight: 50 parts of natto powder, 10 parts of millet, 5 parts of bran, 1 part of garlic, 2 parts of egg yolk, 2 parts of cheese, 2 parts of wheat germ, 3 parts of laver, 2 parts of green tea, 1 part of salt, 1 part of pine nut, 0.5 part of almond and 1 part of hazelnut.
The preparation method of the Hua garlic bean food comprises the following steps:
(1) preparing natto powder: adding 6 times of water into soybeans, soaking for 24h, grinding into slurry to obtain soybean slurry, adding hydrochloric acid to adjust the pH of the soybean slurry to 5.5, stirring at 50 ℃ for 30min, and centrifuging to obtain a precipitate and a first supernatant; washing the precipitate with clear water to obtain soybean protein; adding an ethanol solution with the volume fraction of 50% into the first supernatant, stirring and standing, removing the precipitate to obtain a second supernatant, and concentrating the second supernatant to obtain an extract, wherein the relative density of the extract is 1.2;
Adding 6 times of water into the soybean protein, sterilizing, cooling, adjusting pH to 8, adding protease, performing enzymolysis at 50 deg.C for 5 hr, adjusting pH to neutral, concentrating, and drying to obtain soybean protein enzymolysis powder;
taking soybean protein enzymolysis powder, extract, glucose, sodium chloride and distilled water, wherein the weight ratio of the soybean protein enzymolysis powder to the extract to the glucose to the distilled water is 1.2:0.1:0.4:0.6:100, sterilizing, cooling to 37 ℃, inoculating bacillus natto, fermenting for 24 hours at 37 ℃, sterilizing and drying to obtain natto powder;
(2) processing garlic: squeezing Bulbus Allii, and heating at 90 deg.C for 15min to obtain Bulbus Allii juice;
(3) processing the yolk: taking eggs, cooking, and removing egg white to obtain cooked yolk;
(4) respectively weighing millet, adding water, and cooking to obtain cooked millet;
(5) respectively weighing bran and wheat germ, parching, pulverizing, and sieving to obtain bran powder and wheat germ powder; the grain diameter of the bran powder is 60-120 meshes, and the grain diameter of the wheat germ powder is 80-120 meshes;
(6) weighing dried laver and green tea, pulverizing, and sieving to obtain laver powder and green tea powder; the particle size of the laver powder is 10-100 meshes, and the particle size of the green tea powder is 40-100 meshes;
(7) And (3) mixing the natto powder obtained in the step (1), the cooked egg yolk obtained in the step (3), the cooked millet obtained in the step (4), the bran powder and the wheat germ powder obtained in the step (5), and the laver powder and the green tea powder obtained in the step (6), adding the salt, the cheese and the garlic juice obtained in the step (2), uniformly mixing, drying and crushing to obtain the Hua-Su-Dou meal replacement powder.
Example 5
The Hua garlic bean food comprises the following raw materials in parts by weight: 58 parts of natto powder, 14 parts of millet, 5 parts of bran, 2 parts of garlic, 3 parts of egg yolk, 3 parts of cheese, 3 parts of wheat germ, 4 parts of laver, 2 parts of green tea, 1 part of pine nut, 1 part of almond, 1 part of hazelnut and 2 parts of salt.
The preparation method of the Hua garlic bean food comprises the following steps:
(1) preparing natto powder: adding 6 times of water into soybeans, soaking for 24h, grinding into slurry to obtain soybean slurry, adding hydrochloric acid to adjust the pH of the soybean slurry to 5.5, stirring at 50 ℃ for 30min, and centrifuging to obtain a precipitate and a first supernatant; washing the precipitate with clear water to obtain soybean protein; adding an ethanol solution with the volume fraction of 50% into the first supernatant, stirring and standing, removing the precipitate to obtain a second supernatant, and concentrating the second supernatant to obtain an extract, wherein the relative density of the extract is 1.2;
Adding 6 times of water into the soybean protein, sterilizing, cooling, adjusting pH to 8, adding protease, performing enzymolysis at 50 deg.C for 5 hr, adjusting pH to neutral, concentrating, and drying to obtain soybean protein enzymolysis powder;
taking soybean protein enzymolysis powder, extract, glucose, sodium chloride and distilled water, wherein the weight ratio of the soybean protein enzymolysis powder to the extract to the glucose to the distilled water is 1.2:0.1:0.4:0.6:100, sterilizing, cooling to 37 ℃, inoculating bacillus natto, fermenting for 24 hours at 37 ℃, sterilizing and drying to obtain natto powder;
(2) processing garlic: squeezing Bulbus Allii, and heating at 90 deg.C for 15min to obtain Bulbus Allii juice;
(3) processing the yolk: taking eggs, cooking, and removing egg white to obtain cooked yolk;
(4) respectively weighing millet, adding water, and cooking to obtain cooked millet;
(5) respectively weighing bran and wheat germ, parching, pulverizing, and sieving to obtain bran powder and wheat germ powder; the grain diameter of the bran powder is 60-120 meshes, and the grain diameter of the wheat germ powder is 80-120 meshes;
(6) weighing dried laver and green tea, pulverizing, and sieving to obtain laver powder and green tea powder; the particle size of the laver powder is 10-100 meshes, and the particle size of the green tea powder is 40-100 meshes;
(7) And (3) mixing the natto powder obtained in the step (1), the cooked egg yolk obtained in the step (3), the cooked millet obtained in the step (4), the bran powder and the wheat germ powder obtained in the step (5), and the laver powder and the green tea powder obtained in the step (6), adding the salt, the cheese and the garlic juice obtained in the step (2), uniformly mixing, drying and crushing to obtain the Hua-Su-Dou meal replacement powder.
The Huasuan bean meal replacement powder provided by the invention is put into a device for improving the activity by molecular weight for 30 min. The device for improving the activity of molecular quantification disclosed by the invention is provided by the patent application No. 201721134367.8.
Test examples
1. Detecting the content of nattokinase
Comparative example 1
Soaking semen glycines to obtain soaked semen glycines, steaming, sterilizing, cooling, inoculating Bacillus natto, fermenting, drying, and pulverizing to obtain natto powder.
Detecting the natto powder obtained in the step (1) obtained in the example 3 and the natto powder obtained in the comparative example 1 by using an ultraviolet spectroscopy method, and measuring the content of the nattokinase in the natto powder. The results were: the average content of the nattokinase in the comparative example 1 is 20000FU/g, and the average content of the nattokinase in the natto powder obtained in the example 3 is 32000FU/g, which shows that the content of the nattokinase in the preparation method of the natto powder provided by the invention is obviously improved.
2. The Huasuan bean meal replacement powder obtained in example 5 of the invention is measured according to GB5009.124-2016 (determination of amino acids in food safety national standard food), "GB 5009.93-2017 (determination of selenium in food safety national standard food)," GB5009.85-2016 (determination of vitamin B2 in food safety national standard food), "GB 5009.268-2016 (determination of multiple elements in food safety national standard food)," GB5009.82-2016 (determination of vitamin A, D, E in food safety national standard food), "GB 5009.86-2016 (determination of ascorbic acid in food safety national standard food)," and the results are shown in Table 1.
TABLE 1 test results
As can be seen from the detection results in table 1, the hua garlic bean food provided in example 5 of the present invention is rich in various amino acids easily absorbed by human body, and is rich in minerals, so as to provide sufficient nutrition to human body and improve immunity of human body.
After long-term eating of the Huasuan bean food provided by the invention, the Huasuan bean food can discharge human body toxins, remove blood wastes and intestinal tract wastes, dredge human body microcirculation and improve human body immunity.
The above description is only for the specific embodiments of the present invention, but the scope of the present invention is not limited thereto, and any person skilled in the art can easily conceive of the changes or substitutions within the technical scope of the present invention, and all the changes or substitutions should be covered within the scope of the present invention. Therefore, the protection scope of the present invention shall be subject to the protection scope of the appended claims.
Claims (2)
1. The Hua garlic bean food is characterized by comprising the following raw materials in parts by weight:
50-70 parts of natto powder, 10-20 parts of millet, 5-10 parts of bran, 1-3 parts of garlic, 2-5 parts of egg yolk, 2-5 parts of cheese, 2-5 parts of wheat germ, 3-6 parts of laver, 2-3 parts of green tea, 1-3 parts of salt, 1-2 parts of pine nut, 0.5-1.5 parts of almond and 1-2 parts of hazelnut;
the preparation method of the Hua garlic bean food comprises the following steps:
(1) preparing natto powder: adding 5-10 times of water into soybean, soaking for 12-24h, grinding to obtain soybean milk, and adjusting pH of the soybean milk to 5.2-5.6 with hydrochloric acid; then stirring for 30-40min at 45-55 ℃, and centrifuging to obtain a precipitate and a first supernatant; washing the precipitate with clear water to obtain soybean protein; adding an ethanol solution into the first supernatant, wherein the volume fraction of the ethanol solution is 40-60%, stirring and standing, removing the precipitate to obtain a second supernatant, and concentrating the second supernatant to obtain an extract;
adding 5-10 times of water into the soybean protein, sterilizing, cooling, adjusting pH to 7-9, adding protease, performing enzymolysis at 45-65 deg.C for 4-6 hr, adjusting pH to neutral, concentrating, and drying to obtain soybean protein enzymolysis powder;
taking soybean protein enzymolysis powder and extract, adding glucose, sodium chloride and distilled water, sterilizing, cooling to 30-37 deg.C, inoculating Bacillus natto, fermenting at 30-37 deg.C for 24-36 hr, sterilizing, and drying to obtain natto powder; the relative density of the extract is 1.1-1.3, and the weight ratio of the soybean protein enzymolysis powder, the extract, the glucose, the sodium chloride and the distilled water is 0.8-1.2:0.01-0.1:0.2-0.4:0.4-0.6: 100;
(2) Processing garlic: juicing Bulbus Allii, and heating to obtain Bulbus Allii juice; the heating temperature is 60-90 ℃, and the heating time is 10-30 min;
(3) processing the yolk: taking eggs, cooking, and removing egg white to obtain cooked yolk;
(4) respectively weighing millet, adding water, and cooking to obtain cooked millet;
(5) respectively weighing bran and wheat germ, parching, pulverizing, and sieving to obtain bran powder and wheat germ powder; the grain diameter of the bran powder is 60-120 meshes, and the grain diameter of the wheat germ powder is 80-120 meshes;
(6) weighing dried laver and green tea, pulverizing, and sieving to obtain laver powder and green tea powder; the particle size of the laver powder is 10-100 meshes, and the particle size of the green tea powder is 40-100 meshes;
(7) and (3) mixing the natto powder obtained in the step (1), the cooked yolk obtained in the step (3), the cooked millet obtained in the step (4), the bran powder and the wheat germ powder obtained in the step (5), and the laver powder and the green tea powder obtained in the step (6), adding the salt, the cheese and the garlic juice obtained in the step (2), uniformly mixing, drying after uniform mixing, and crushing to obtain the Huasuan bean meal replacement powder.
2. The Hua garlic bean food as claimed in claim 1, which comprises the following raw materials in parts by weight:
58 parts of natto powder, 14 parts of millet, 5 parts of bran, 2 parts of garlic, 3 parts of egg yolk, 3 parts of cheese, 3 parts of wheat germ, 4 parts of laver, 2 parts of green tea, 1 part of pine nut, 1 part of almond, 1 part of hazelnut and 2 parts of salt.
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