WO2012040970A1 - Use of bacillus natto in preparing flavorant - Google Patents

Use of bacillus natto in preparing flavorant Download PDF

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Publication number
WO2012040970A1
WO2012040970A1 PCT/CN2010/079269 CN2010079269W WO2012040970A1 WO 2012040970 A1 WO2012040970 A1 WO 2012040970A1 CN 2010079269 W CN2010079269 W CN 2010079269W WO 2012040970 A1 WO2012040970 A1 WO 2012040970A1
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natto
fermented
fermentation
water
preparing
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PCT/CN2010/079269
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French (fr)
Chinese (zh)
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李松耀
郝学财
邢海鹏
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天津春发食品配料有限公司
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Publication of WO2012040970A1 publication Critical patent/WO2012040970A1/en

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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
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/20—Synthetic spices, flavouring agents or condiments
    • A23L27/24—Synthetic spices, flavouring agents or condiments prepared by fermentation
    • 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
    • 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
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/20—Synthetic spices, flavouring agents or condiments
    • A23L27/21—Synthetic spices, flavouring agents or condiments containing amino acids
    • A23L27/22—Synthetic spices, flavouring agents or condiments containing amino acids containing glutamic acids

Definitions

  • the invention belongs to the field of food technology, and particularly relates to the application of natto bacteria in preparing a flavoring material.
  • Savoury flavors are widely used in instant noodles, meat products, X-bird sperm, snack foods, etc., to enhance the aroma of the product and increase the added value of the product.
  • a raw material plays a role in the preparation of a salty flavor.
  • Savoury flavors are generally required to have a mellow and delicious taste, which is often achieved by adding yeast extracts overnight.
  • the fermentation broth used for the preparation of flavors by mold is mainly used to firstly smash the meat and then add the auxiliary materials, and after standing, heat preservation, retort sterilization, using the mold spores in the culture surface. Then, the fermentation is carried out in a fermentation apparatus, and the material is subjected to enzymatic hydrolysis by using a rich enzyme produced by mold growth and metabolism to produce a fermentation aroma of 3 ⁇ 4; and then the concentrated solid water is added to the obtained solid bladder to adjust the content and water content. After inoculation, the salt-tolerant yeast is used to further decompose the material and increase the fragrance of the product. The enzyme is further enzymatically hydrolyzed on the basis of the secondary fermentation to obtain the enzyme for preparing the fermented meat flavor « ; Fermented Hercules was prepared by adding reducing sugar, difficult acid and Filipino Maillard reaction.
  • the object of the present invention is to hang a natto in the preparation of a flavoring material.
  • the technical solution of the present invention is - the application of natto bacteria in preparing a flavoring material, characterized in that: the flavoring material is prepared by fermentation with natto bacteria.
  • the invention also provides a method for preparing a flavoring material by fermentation using natto bacteria, comprising the following steps:
  • the water is poured into the water.
  • the weight ratio is 1 part of the fermented natto, 3-5 parts of water, homogenized, filtered by 40 mesh sieve, and the filtrate is heated to 80-100 ° C for 1040 min. , 7 orders to 20-50 ° C, the mouth into the surface 2-8% of the salt, and filtered ⁇ * 2-8% maltodextrin, spray drying using a centrifugal spray dryer, that is, get the fragrance.
  • the process parameters of the ⁇ 3 ⁇ 4 centrifugal spray dryer are: air inlet 185 ° C, air outlet 3 ⁇ 4g 90 °C.
  • the invention degrades the small soybeans during the fermentation process of the natto bacteria, and produces special metabolites, including polysaccharides and some flavoring components, and the fermented natto is powdered, which is convenient for convenient use and preservation.
  • the invention utilizes edible Bacillus subtilis natto for solid fermentation to prepare a flavoring material, and the prepared flavoring material has the special flavor of fermented natto, can be used for the formulation of powdery flavor, or can be used for the ingredients of the cream flavor.
  • the aroma and taste of the fragrance enhances the added value of flavored products such as instant noodles, chicken essence and meat products.
  • the fragrance has a wide applicability and can produce better economic benefits.
  • the water is poured into the water, and the weight ratio is the fermented natto: the water is 1:3, homogenized, filtered through a 40 mesh sieve, and the filtrate is heated to 80 ° C, i3 ⁇ 4f temple for 30 min, mouth to At 30 ° C, a salt of 3% by weight of 3 ,, and a maltodextrin of 8% by weight of the filtrate were spray-dried by a centrifugal spray dryer to obtain a fragrant.
  • the process parameters of the ⁇ 3 ⁇ 4 centrifugal spray dryer are: air inlet 185 ° C, air outlet 90 ° C.
  • the weight ratio of the ratio of fermented natto: water is 1: 4, homogenate, 40 mesh sieve filtration, the filtrate is heated to 80 ° C, i3 ⁇ 4f temple 20min, mouth to At 40 ° C, a salt of 5% by weight of 3, and a maltodextrin of 5% by weight of the filtrate were spray-dried by a centrifugal spray dryer to obtain a fragrant.
  • the process parameters of the ⁇ 3 ⁇ 4 centrifugal spray dryer are: air inlet 185 ° C, air outlet 90 ° C.
  • the water is poured into the water, and the weight ratio is the fermented natto: the water is 1: 5, homogenized, filtered through a 40 mesh sieve, and the filtrate is heated to 100 ° C for 10 min, mouth to 50 °C, the pressure into the ⁇ 3 ⁇ 4 8% salt, and the filtrate 2% maltodextrin, spray drying with a centrifugal spray dryer, that is, get fragrant.
  • the process parameters of the ⁇ 3 ⁇ 4 centrifugal spray dryer are: air inlet 185 ° C, air outlet 90 ° C.

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  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Biotechnology (AREA)
  • Microbiology (AREA)
  • Agronomy & Crop Science (AREA)
  • Botany (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Beans For Foods Or Fodder (AREA)
  • Seasonings (AREA)
  • Micro-Organisms Or Cultivation Processes Thereof (AREA)

Abstract

Use of Bacillus natto in preparing flavorant, and method of using Bacillus natto to prepare flavorant, said method comprises: boiling soybeans; inoculating Bacillus natto to ferment the soybeans; adding water to the fermented nattos and heating before blending them, the spray drying, to obtain flavorant having the flavor and taste of fermented nattos.

Description

纳豆菌在制备香味料的应用 技术领域  Application of natto in the preparation of flavoring materials
本发明属于食品技术领域， 特别涉及纳豆菌在制备香味料的应用。  The invention belongs to the field of food technology, and particularly relates to the application of natto bacteria in preparing a flavoring material.
背景技术 Background technique
咸味香精在方便面、 肉制品、 X鸟精、休闲食品等领域中有广泛的应用，用于增强产 品的香气香味、提高产品的附加值。一 原料在咸味香精的制备过程中鍾要作用。 咸味香精普遍要求具有醇厚鲜香的口感， 往往通迚添加酵母抽 ^ l来实现。  Savoury flavors are widely used in instant noodles, meat products, X-bird sperm, snack foods, etc., to enhance the aroma of the product and increase the added value of the product. A raw material plays a role in the preparation of a salty flavor. Savoury flavors are generally required to have a mellow and delicious taste, which is often achieved by adding yeast extracts overnight.
目前的技术中， 已经将霉菌用 品香精的生产中，利用霉菌制备香精所用发酵液 主要是先将讓肉绞碎后加入辅料，经静置、保温、蒸煮灭菌，利用该培养麵中霉菌 孢子，然后在发酵设备中进行发酵，利用霉菌生长代谢中产生的丰富的酶对物料进行酶 解，以产生 ¾的发酵香气；然后向所得的固体发膽中力口入浓盐水调整含 和含水 量后 接种耐盐酵職行二 酵， 以进一步对物料进行分解并增加其呈香呈嚇寺征； 在二次发酵的基础上添加蛋白酶进一步酶解，得到制备发酵肉味香精的酶 «; »加 还原糖、難酸和纖 亍美拉德反应， 制得发酵型赫香精。 In the current technology, in the production of mold products and fragrances, the fermentation broth used for the preparation of flavors by mold is mainly used to firstly smash the meat and then add the auxiliary materials, and after standing, heat preservation, retort sterilization, using the mold spores in the culture surface. Then, the fermentation is carried out in a fermentation apparatus, and the material is subjected to enzymatic hydrolysis by using a rich enzyme produced by mold growth and metabolism to produce a fermentation aroma of 3⁄4; and then the concentrated solid water is added to the obtained solid bladder to adjust the content and water content. After inoculation, the salt-tolerant yeast is used to further decompose the material and increase the fragrance of the product. The enzyme is further enzymatically hydrolyzed on the basis of the secondary fermentation to obtain the enzyme for preparing the fermented meat flavor « ; Fermented Hercules was prepared by adding reducing sugar, difficult acid and Filipino Maillard reaction.
除了霉菌用于发酵制备香精，也可以 能够产生 ¾风味的纳豆菌进行发酵，制 备一种香嚇斗， 用于制备香精， 目前还没有利用纳豆菌制备香精的报道。  In addition to the use of mold for fermentation to prepare flavors, it is also possible to produce 3⁄4 flavor of natto bacteria for fermentation, to prepare a scented scent for the preparation of flavors, and there has been no report on the use of natto to prepare flavors.
发明内容 Summary of the invention
本发明的目的是掛共纳豆菌在制备香味料的应用。  The object of the present invention is to hang a natto in the preparation of a flavoring material.
本发明的技术方案为- 纳豆菌在制备香味料的应用， 其特征在于： 用纳豆菌发酵来制备香味料。 本发明还提供了一种利用纳豆菌发酵制备香味料的方法， 包括如下步骤： The technical solution of the present invention is - the application of natto bacteria in preparing a flavoring material, characterized in that: the flavoring material is prepared by fermentation with natto bacteria. The invention also provides a method for preparing a flavoring material by fermentation using natto bacteria, comprising the following steps:
(1)、取东北小黄豆， 漂洗干净后， 室温浸泡过夜， 浸泡时间为 4-20h， 浸泡完^ 置于高压锅中 120°C蒸煮 15min， if*卩至 28-40°C; (1), take the northeast small soybeans, rinse, and soak overnight at room temperature, soaking time is 4-20h, soaked ^ placed in a pressure cooker at 120 ° C for 15min, if * 卩 to 28-40 ° C ;
(2)、将纳豆菌接种于牛肉膏蛋白胨培养基上，活 代，用无菌生理盐水洗下菌体， 以 106-108个细 H/g小黄豆的接种量接种，混合均匀后于恒温恒湿培养箱中培养 16-48h, 亘温恒湿培养箱的 为25-37° 相 疆 40-95%， 得到发酵纳豆；(2) Inoculate the natto bacteria on the beef paste peptone medium, substituting the cells, washing the cells with sterile physiological saline, inoculation with 10 6 -10 8 fine H/g small soybeans, and mixing them evenly. After being cultured in a constant temperature and humidity incubator for 16-48 hours, The temperature and humidity of the incubator is 25-37° and the temperature is 40-95%, and the fermented natto is obtained;
(3)、在发酵纳豆中力口入水， 其重量份数比为发酵纳豆 1份， 水 3-5份， 匀浆， 40 目筛过滤，滤液加热至 80-100°C，保持 1040min， 7令却至 20-50°C，力口入麵歷 2-8% 的食盐， 和滤 β* 2-8%的麦芽糊精， 采用离心式喷雾干燥机喷雾干燥， 即得到香味 料。 (3) In the fermented natto, the water is poured into the water. The weight ratio is 1 part of the fermented natto, 3-5 parts of water, homogenized, filtered by 40 mesh sieve, and the filtrate is heated to 80-100 ° C for 1040 min. , 7 orders to 20-50 ° C, the mouth into the surface 2-8% of the salt, and filtered β * 2-8% maltodextrin, spray drying using a centrifugal spray dryer, that is, get the fragrance.
戶; ί¾离心式喷雾干燥机的工艺参数为： 进风口 185°C， 出风口 ¾g 90°C。 本发明所具有的有益效果：  The process parameters of the ί3⁄4 centrifugal spray dryer are: air inlet 185 ° C, air outlet 3⁄4g 90 °C. The beneficial effects of the invention:
本发明在纳豆菌发酵过程中对小黄豆进行降解， 并产生的特殊代谢物质， 包括多糖和一些呈香呈味组分， 且将发酵纳豆制成粉状， 有利于方便使用和保 存。  The invention degrades the small soybeans during the fermentation process of the natto bacteria, and produces special metabolites, including polysaccharides and some flavoring components, and the fermented natto is powdered, which is convenient for convenient use and preservation.
本发明利用食用枯草芽孢杆菌纳豆菌进行固体发酵， 制备一种香味料， 制备的香 味料具有发酵纳豆特殊风味， 可用于粉状香精的调配， 或用于膏状香精的配料， 能够增强香精的香气和口感， 提升加香产品如方便面、 鸡精、 肉制品等的附加 值。 该香味料具有广泛的适用性， 能够产生较好的经济效益。  The invention utilizes edible Bacillus subtilis natto for solid fermentation to prepare a flavoring material, and the prepared flavoring material has the special flavor of fermented natto, can be used for the formulation of powdery flavor, or can be used for the ingredients of the cream flavor. The aroma and taste of the fragrance enhances the added value of flavored products such as instant noodles, chicken essence and meat products. The fragrance has a wide applicability and can produce better economic benefits.
具体 Specific
下面通过具体 «例对本发明进一 兑明， 但不限定本发明。  The invention will be further clarified by the following specific examples, but the invention is not limited thereto.
雄例 1 Male case 1
(1)、取 ί£ 东北小黄豆， 漂^净后， 室温浸泡过夜， 浸泡时间为 6 h， 浸泡完成 后置于高压锅中 120°C蒸煮 15min, 30 °C; (1), take ί£ Northeast small yellow beans, rinse ^ net, soak overnight at room temperature, soaking time is 6 h, after soaking is placed in a pressure cooker at 120 ° C for 15 min, 30 ° C ;
(2)、将纳豆菌接种于牛肉膏蛋白胨培养基上，活 代，用无菌生理盐水洗下菌体， 以 2xl07个细膨 g小黄豆的接种量接种， 混合均匀后于恒温恒湿培养箱中培养 24h， 保 持恒温恒湿培养箱的 为 28°C， 相 疆 60%， 得到发酵纳豆； (2) Inoculate the natto bacteria on the beef paste peptone medium, substituting the cells, washing the cells with sterile physiological saline, inoculating with 2× 10 7 finely swelled small soybeans, mixing them evenly and keeping them at constant temperature. The culture was carried out for 24 h in a wet incubator, and the temperature was maintained at 28 ° C in the constant temperature and humidity incubator, and 60% of the cells were obtained, and the fermented natto was obtained;
(3)、在发酵纳豆中力口入水， 其重量份数比为发酵纳豆： 水为 1: 3， 匀浆， 40目筛 过滤， 滤液加热至 80°C， i¾f寺 30min， 口至 30°C，力口入 ¾Ιβ量 3%的食盐， 和滤液 重量 8%的麦芽糊精， 采用离心式喷雾干燥机喷雾干燥， 即得到香 ·。  (3) In the fermented natto, the water is poured into the water, and the weight ratio is the fermented natto: the water is 1:3, homogenized, filtered through a 40 mesh sieve, and the filtrate is heated to 80 ° C, i3⁄4f temple for 30 min, mouth to At 30 ° C, a salt of 3% by weight of 3 ,, and a maltodextrin of 8% by weight of the filtrate were spray-dried by a centrifugal spray dryer to obtain a fragrant.
戶; ί¾离心式喷雾干燥机的工艺参数为： 进风口 185°C， 出风口 90°C。 雄例 2 The process parameters of the ί3⁄4 centrifugal spray dryer are: air inlet 185 ° C, air outlet 90 ° C. Male case 2
(1)、取 ί£ 东北小黄豆， 漂洗干净后， 室温浸泡过夜， 浸泡时间为 12 h， 浸泡完 置于高压锅中 120°C蒸煮 15min, it*卩至 30 V；  (1), take ί£ Northeast small soybeans, rinse, soak overnight at room temperature, soaking time is 12 h, soaked in a pressure cooker at 120 ° C for 15 min, it * 卩 to 30 V;
(2)、将纳豆菌接种于牛肉膏蛋白胨培养基上，活 代，用无菌生理盐水洗下菌体， 以 5xl07个细膨 g小黄豆的接种量接种， 混合均匀后于恒温恒湿培养箱中培养 36h， 保 持恒温恒湿培养箱的 为 30°C， 相 疆 70%， 得到发酵纳豆； (2) Inoculate the natto bacteria on the beef paste peptone medium, substituting the cells, washing the cells with sterile physiological saline, inoculating with 5× 10 7 finely expanded g small soybeans, mixing them evenly and maintaining constant temperature. The culture was carried out for 36 h in a wet incubator, and the constant temperature and humidity incubator was kept at 30 ° C, 70% of which was obtained, and the fermented natto was obtained;
(3)、在发酵纳豆中力口入水， 其重量份数比为发酵纳豆： 水为 1 : 4， 匀浆， 40目筛 过滤， 滤液加热至 80°C， i¾f寺 20min， 口至 40°C，力口入 ¾Ιβ量 5%的食盐， 和滤液 重量 5%的麦芽糊精， 采用离心式喷雾干燥机喷雾干燥， 即得到香 ·。  (3), in the fermented natto in the mouth into the water, the weight ratio of the ratio of fermented natto: water is 1: 4, homogenate, 40 mesh sieve filtration, the filtrate is heated to 80 ° C, i3⁄4f temple 20min, mouth to At 40 ° C, a salt of 5% by weight of 3, and a maltodextrin of 5% by weight of the filtrate were spray-dried by a centrifugal spray dryer to obtain a fragrant.
戶; ί¾离心式喷雾干燥机的工艺参数为： 进风口 185°C， 出风口 90°C。 实施例 3  The process parameters of the ί3⁄4 centrifugal spray dryer are: air inlet 185 ° C, air outlet 90 ° C. Example 3
(1)、取 ί£ 东北小黄豆，漂^净后，室温浸 夜，浸泡时间为 20h，浸泡完成 后置于高压锅中 120°C蒸煮 15min, 冷却至 30 °C;  (1), take ί£ Northeast small soybeans, rinse, net, night immersion at room temperature, soaking time is 20h, after soaking, put in a pressure cooker, cook at 120 °C for 15min, cool to 30 °C;
(2)、将纳豆菌接种于牛肉膏蛋白胨培养基上，活 代，用无菌生理盐水洗下菌体， 以 108个细膨 g小黄豆的接种量接种， 混合均匀后于恒温恒湿培养箱中培养 48h， ΜΦ 恒温恒湿培养箱的 为 30°C， 相对疆 95%， 得到发酵纳豆； (2) Inoculate the natto bacteria on the beef paste peptone medium, substituting the cells, washing the cells with sterile physiological saline, inoculating with the inoculum of 10 8 finely expanded g small soybeans, mixing uniformly and constant temperature The culture was carried out for 48 h in a wet incubator, and the ΜΦ constant temperature and humidity incubator was 30 ° C, and 95% relative to the Xinjiang, and the fermented natto was obtained;
(3)、在发酵纳豆中力口入水， 其重量份数比为发酵纳豆： 水为 1 : 5， 匀浆， 40目筛 过滤， 滤液加热至 100°C， 保持 10min， 口至 50°C， 力口入滤 β¾ 8%的食盐， 和滤 液 2%的麦芽糊精， 采用离心式喷雾干燥机喷雾干燥， 即得到香嚇斗。  (3) In the fermented natto, the water is poured into the water, and the weight ratio is the fermented natto: the water is 1: 5, homogenized, filtered through a 40 mesh sieve, and the filtrate is heated to 100 ° C for 10 min, mouth to 50 °C, the pressure into the β3⁄4 8% salt, and the filtrate 2% maltodextrin, spray drying with a centrifugal spray dryer, that is, get fragrant.
戶; ί¾离心式喷雾干燥机的工艺参数为： 进风口 185°C， 出风口 90°C。 The process parameters of the ί3⁄4 centrifugal spray dryer are: air inlet 185 ° C, air outlet 90 ° C.
以上戶满，仅是本发明的较佳«例而已，并非对本发明的技术方案作任何形式上 的限制。凡是依据本发明的技术实质对以上实施例所作的任何简单修改、等同变化与修 饰， 均仍属于本发明的技术方案的范围内。  The above description is merely a preferred example of the present invention and is not intended to limit the technical solution of the present invention in any way. Any simple modifications, equivalent changes and modifications made to the above embodiments in accordance with the technical spirit of the present invention are still within the scope of the technical solutions of the present invention.

Claims

1、纳豆菌在制备香味料的应用，其特征在于：用纳豆菌发酵来制备香味料。 1. The use of natto bacteria in the preparation of a flavoring material, characterized in that the flavoring material is prepared by fermentation with natto bacteria.
2、 一种利用纳豆菌发酵制备香味料的方法， 其特征在于： 包括如下步骤：2. A method for preparing a flavoring material by fermentation using natto bacteria, comprising: the following steps:
(1)、取东北小黄豆， 漂洗干净后， 室温浸泡过夜， 浸泡时间为 4-20h， 浸泡完^ 置于高压锅中 120°C蒸煮 15min， if*卩至 28-40°C; (1), take the northeast small soybeans, rinse, and soak overnight at room temperature, soaking time is 4-20h, soaked ^ placed in a pressure cooker at 120 ° C for 15min, if * 卩 to 28-40 ° C ;
(2)、将纳豆菌接种于牛肉膏蛋白胨培养基上，活 代，用无菌生理盐水洗下菌体， 以 106-108个细 H/g小黄豆的接种量接种，混合均匀后于恒温恒湿培养箱中培养 16-48h, 亘温恒湿培养箱的 为25-37° 相 疆 40-95%， 得到发酵纳豆； (2) Inoculate the natto bacteria on the beef paste peptone medium, substituting the cells, washing the cells with sterile physiological saline, inoculation with 10 6 -10 8 fine H/g small soybeans, and mixing them evenly. After being cultured in a constant temperature and humidity incubator for 16-48 hours, the temperature of the constant temperature and humidity incubator is 25-37°, and the temperature is 40-95%, and the fermented natto is obtained;
(3)、在发酵纳豆中力口入水， 其重量份数比为发酵纳豆 1份， 水 3-5份， 匀浆， 40 目筛过滤，滤液加热至 80-100°C，保持 1040min， 7令却至 20-50°C，力口入麵歷 2-8% 的食盐， 和滤 β* 2-8%的麦芽糊精， 采用离心式喷雾干燥机喷雾干燥， 即得到香味 料。  (3) In the fermented natto, the water is poured into the water. The weight ratio is 1 part of the fermented natto, 3-5 parts of water, homogenized, filtered by 40 mesh sieve, and the filtrate is heated to 80-100 ° C for 1040 min. , 7 orders to 20-50 ° C, the mouth into the surface 2-8% of the salt, and filtered β * 2-8% maltodextrin, spray drying using a centrifugal spray dryer, that is, get the fragrance.
3、 权利要求 2所述的一种利用纳豆菌发酵制备香味料的方法， 其特征在 于： 戶; ί¾离心式喷雾干燥机的工艺参数为： 进风口 185°C， 出风口 i¾ 90°C。  3. A method for preparing a flavoring material by fermentation using natto bacteria according to claim 2, characterized in that: the process parameters of the centrifugal spray dryer of the household are: 185 ° C at the air inlet, and 90 ° C at the air outlet i3⁄4 .
PCT/CN2010/079269 2010-09-29 2010-11-30 Use of bacillus natto in preparing flavorant WO2012040970A1 (en)

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Citations (3)

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Publication number Priority date Publication date Assignee Title
CN1104051A (en) * 1993-09-21 1995-06-28 雀巢制品公司 Perfume
CN1302555A (en) * 2001-01-17 2001-07-11 上海交通大学 Process for preparing health-care soya bean powder
CN1714675A (en) * 2005-07-26 2006-01-04 李英姬 Natto powder and preparing method and health food containing such natto powder

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1104051A (en) * 1993-09-21 1995-06-28 雀巢制品公司 Perfume
CN1302555A (en) * 2001-01-17 2001-07-11 上海交通大学 Process for preparing health-care soya bean powder
CN1714675A (en) * 2005-07-26 2006-01-04 李英姬 Natto powder and preparing method and health food containing such natto powder

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