CN1302555A - Process for preparing health-care soya bean powder - Google Patents
Process for preparing health-care soya bean powder Download PDFInfo
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- CN1302555A CN1302555A CN01105234A CN01105234A CN1302555A CN 1302555 A CN1302555 A CN 1302555A CN 01105234 A CN01105234 A CN 01105234A CN 01105234 A CN01105234 A CN 01105234A CN 1302555 A CN1302555 A CN 1302555A
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- natto
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- production technology
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Abstract
A producing process for natto health care powder is carried out as follows: A) fine-selecting the soybeans, washing them of the water temperature of 10 deg.C-30 deg.C in different seasons, soaking them for 8-30 hours, boiling and steaming them for 30-40 minutes under 0.08-0.1 Mpa; B) to inoculating the bacteria liquid of 1 ml per kilogram of raw materials after cooling down to the temperature of 80-90 deg.C, fermenting them for 16-18 hours at 35-40 deg.C and taking them out to cool down to the temperature of 5-10 deg.C; C) smashing, removing the outer skin, grinding them to become fine powder and adding the flavours with the homogeneous mixing at 70 deg.C under the pressure of 17 Mpa; D) the inlet wind temperature of dry spraying to be at 140 deg.C-150 deg.C and the exhausting wind to be at 75 deg.C-80 deg.C.
Description
What the present invention relates to is the production technology of a kind of production technology of the powder that keeps healthy, particularly a kind of health-care natto powder, belongs to the health care of food manufacture field.
Natto is that kind of a traditional fermented food has eaten the history in existing 2000 in Japan.Japan has had quite high level on the manufacture craft of natto, the fresh-keeping and product of natto is rotten to be big problem in the sales section, because it produces the adhesive material of wire drawing shape, and the condiment uniqueness, thereby be difficult for being accepted by the consumer in China.Because natto is different with fermented soya bean, the sauce beans of China, it is a kind of low fermented food of receiving salt, and water content is more, the assorted bacterium of easy infection at normal temperatures, thus albumen is gone bad.More existing researchs and report aspect the local flavor improvement of natto product, Japanese side have calcium natto, yogurt natto, seed of Job's tears natto, add flavor natto, kelp (sea-tangle) natto, wheat embryo natto, buckwheat natto, feed natto etc.The tradition soymilk powder just directly processes soybean, add vanilla, natrium citricum, salt, adjusting taste, soybean homogeneous, spray-drying behind pulverizing or pulping are formed, referring in August, 1997 scientific and technical literature publishing house " food technology complete works ", three, beans and (oil plant) food.But natto carried out processing for the second time changes local flavor and the technology that prolongs storage period is not seen the report that publication is arranged so far as yet.
The objective of the invention is to overcome deficiency of the prior art, a kind of production technology of health-care natto powder is provided.
Technical scheme of the present invention and embodiment are as follows:
Preparation method of the present invention is:
1. soybean intensive sorting, 10 ℃～30 ℃ of washing Various Seasonal water temperatures, dipping 8～30 hours were 0.08～0.1Mpa boiling 30～40 minutes;
2. be cooled to 80～90 ℃ of inoculations, every kg raw material meets bacterium liquid 1ml, puts into 35～40 ℃ of fermentations 16～18 hours, takes out and is cooled to 5～10 ℃;
3. pulverize the removal epidermis and wear into fine powder adding flavouring material formula homogeneous 17 MPas under 70 ℃ of temperature;
4. the spray-drying EAT is 140 ℃～150 ℃, and temperature of outgoing air is at 75 ℃～80 ℃.
The technological process of production of the present invention is:
Raw soybeans → selected → washing → dipping → boiling → inoculation → fermentation → natto finished product → pulverizing → mixing → homogeneous → spray-drying → packing → natto powder.
Described inoculation, its technological process is:
Test tube strains → Liquid Culture → natto bacterial classification → inoculation.
Described mixing, its technological process is:
Batching → seasoning → mixing.
Provide following three embodiment according to the processing and fabricating method and the technological process of production:
| Embodiment | Water temperature | Dipping | Pressure | Boiling | Inoculation temperature | Fermentation temperature | Fermentation time | Chilling temperature | The spraying EAT | Temperature of outgoing air |
| Hour | cm 2 | Minute | ??℃ | ??℃ | Hour | ??℃ | ????℃ | ??℃ | ||
| ??1 ??2 ??3 | ??30 ??20 ??10 | ??8 ??20 ??30 | ?1 ?0.9 ?0.8 | ??30 ??35 ??40 | ????80 ????85 ????90 | ????40 ????37 ????35 | ????18 ????17 ????16 | ????5 ????7 ????10 | ????140 ????145 ????150 | ????80 ????78 ????75 |
The present invention has substantive distinguishing features and marked improvement, and this product is through the latter made powder preparation of biofermentation, thereby with the soya-bean milk powder very large difference is arranged on product quality, more is of value to the absorption of human body. The original product natto can only be preserved 3 months at low temperatures. After being made into natto powder, product is enclosed in natto powder and can preserves in the complex pocket 2 years under 3% water content.
Claims (4)
1, a kind of production technology of health-care natto powder is characterized in that preparation method is: 1. soybean intensive sorting, 10 ℃～30 ℃ of washing Various Seasonal water temperatures, dipping 8～30 hours, 0.08～0.1Mpa boiling 30～40 minutes; 2. be cooled to 80～90 ℃ of inoculations, every kg raw material meets bacterium liquid 1ml, puts into 35～40 ℃ of fermentations 16～18 hours, takes out and is cooled to 5～10 ℃; 3. pulverize the removal epidermis and wear into fine powder adding flavouring material formula homogeneous 17 MPas under 70 ℃ of temperature; 4. the spray-drying EAT is 140 ℃～150 ℃, and temperature of outgoing air is at 75 ℃～80 ℃.
2, the production technology of this health-care natto powder according to claim 1, its feature are that also the technological process of production is: raw soybeans → selected → washing → dipping → boiling → inoculation → fermentation → natto finished product → pulverizing → mixing → homogeneous → spray-drying → packing → natto powder.
3, the production technology of this health-care natto powder according to claim 2, its feature also is described inoculation, its technological process is: test tube strains → Liquid Culture → natto bacterial classification → inoculation.
4, the production technology of this health-care natto powder according to claim 2, its feature also is described mixing, its technological process is: batching → seasoning → mixing.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN01105234A CN1302555A (en) | 2001-01-17 | 2001-01-17 | Process for preparing health-care soya bean powder |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN01105234A CN1302555A (en) | 2001-01-17 | 2001-01-17 | Process for preparing health-care soya bean powder |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1302555A true CN1302555A (en) | 2001-07-11 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN01105234A Pending CN1302555A (en) | 2001-01-17 | 2001-01-17 | Process for preparing health-care soya bean powder |
Country Status (1)
| Country | Link |
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| CN (1) | CN1302555A (en) |
Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1322821C (en) * | 2005-07-26 | 2007-06-27 | 李英姬 | Natto powder and preparing method and health food containing such natto powder |
| CN101057645B (en) * | 2006-04-19 | 2010-05-12 | 山东潍坊出口商品基地建设有限公司 | Preparing technology method for vacuum low temperature dewatering notto |
| CN101828751A (en) * | 2010-03-16 | 2010-09-15 | 天津实发中科百奥工业生物技术有限公司 | Method for drying natto |
| CN1919052B (en) * | 2005-08-25 | 2012-02-08 | 北京燕京中发生物技术有限公司 | Preparation method of bean-containing capsule |
| WO2012040970A1 (en) * | 2010-09-29 | 2012-04-05 | 天津春发食品配料有限公司 | Use of bacillus natto in preparing flavorant |
| CN101411437B (en) * | 2007-10-18 | 2012-05-30 | 北京小西保健食品有限公司 | Technique for preparing natto and health care food containing natto extract |
| CN102599436A (en) * | 2011-01-25 | 2012-07-25 | 舒威 | Production method of high-activity nattokinase and natto powder |
| CN103098905A (en) * | 2012-12-14 | 2013-05-15 | 苏州科谷米业有限公司 | Method for making natto milk powder |
| CN104757439A (en) * | 2015-04-01 | 2015-07-08 | 广西南宁桂知科技有限公司 | Fermented black bean-ginger powder and preparation method thereof |
| CN104770678A (en) * | 2015-04-01 | 2015-07-15 | 广西南宁桂知科技有限公司 | Fermented soya bean powder preparation method |
-
2001
- 2001-01-17 CN CN01105234A patent/CN1302555A/en active Pending
Cited By (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1322821C (en) * | 2005-07-26 | 2007-06-27 | 李英姬 | Natto powder and preparing method and health food containing such natto powder |
| CN1919052B (en) * | 2005-08-25 | 2012-02-08 | 北京燕京中发生物技术有限公司 | Preparation method of bean-containing capsule |
| CN101057645B (en) * | 2006-04-19 | 2010-05-12 | 山东潍坊出口商品基地建设有限公司 | Preparing technology method for vacuum low temperature dewatering notto |
| CN101411437B (en) * | 2007-10-18 | 2012-05-30 | 北京小西保健食品有限公司 | Technique for preparing natto and health care food containing natto extract |
| CN101828751A (en) * | 2010-03-16 | 2010-09-15 | 天津实发中科百奥工业生物技术有限公司 | Method for drying natto |
| CN101828751B (en) * | 2010-03-16 | 2012-03-21 | 天津实发中科百奥工业生物技术有限公司 | Method for drying natto |
| WO2012040970A1 (en) * | 2010-09-29 | 2012-04-05 | 天津春发食品配料有限公司 | Use of bacillus natto in preparing flavorant |
| CN102599436A (en) * | 2011-01-25 | 2012-07-25 | 舒威 | Production method of high-activity nattokinase and natto powder |
| CN102599436B (en) * | 2011-01-25 | 2014-07-16 | 天津御匾国健生物科技有限公司 | Production method of high-activity nattokinase and natto powder |
| CN103098905A (en) * | 2012-12-14 | 2013-05-15 | 苏州科谷米业有限公司 | Method for making natto milk powder |
| CN104757439A (en) * | 2015-04-01 | 2015-07-08 | 广西南宁桂知科技有限公司 | Fermented black bean-ginger powder and preparation method thereof |
| CN104770678A (en) * | 2015-04-01 | 2015-07-15 | 广西南宁桂知科技有限公司 | Fermented soya bean powder preparation method |
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| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
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