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Method for preparing natto

A technology of natto and raw materials, which is applied in the field of food microbiology and fermentation engineering, can solve the problems of affecting the taste of natto, inconvenient eating, unacceptable, etc., and achieve the effects of reducing the generation of unpleasant flavor substances, weakening the odor, and improving the taste

Inactive Publication Date: 2011-04-13
SHENZHEN INST OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

The existing natto preparation method mainly includes the following steps, pretreatment, soaking, cooking, cooling, inoculation, fermentation, refrigeration, and is a one-time fermentation, which causes the prepared natto to have bitter taste and odor, which affects the mouthfeel of natto , not easily accepted by the Chinese
In order to overcome these bad smells and improve the mouthfeel of natto, it is realized by increasing the seasoning bag at present, that is, the seasoning bag is opened before eating, and the seasoning and natto are mixed before eating, but this is still not very good The solution to the bitterness and stink produced by natto in the preparation process, the taste is still not good, and it is inconvenient to eat

Method used

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Examples

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Effect test

preparation example Construction

[0037] 2. Preparation of Bacillus subtilis seed solution.

[0038] Insert 2-3 rings of Bacillus subtilis slant bacterial lawn into 100ml of Bacillus subtilis seed liquid culture medium, and incubate with ventilation at 40 degrees Celsius for 18-24 hours to obtain the Bacillus subtilis seed liquid.

[0039] Three, the preparation of original natto.

Embodiment 1

[0040] Embodiment 1. Weigh 2 kg of dry soybeans, wash them to remove impurities, and then soak them in 3L water for 12 hours at 0°C; after soaking, cook them at high temperature at 100°C for 60 minutes; after cooling, inoculate according to Methods Prepare 90mL of the obtained Bacillus subtilis seed liquid; after inoculation, ferment aerobically at 5°C for 5 hours, and the humidity in the fermentation room is 40%; then adjust to 30°C, and ferment aerobically for 72 hours , the humidity in the fermentation room was 50%, and 4.8kg of primary natto was obtained; then 48g of sucrose was added, mixed evenly, and the aerobic fermentation was continued for 8 hours, the fermentation temperature was 2°C, and the humidity in the fermentation room was 30%. Store in a sub-zero freezer.

Embodiment 2

[0041] Embodiment 2. Weigh 2 kg of dry mung beans, wash them, remove impurities, and then soak them in 4L of water for 20 hours at a temperature of 4°C; after soaking, cook them at high temperature at a temperature of 110°C for 30 minutes; after cooling, press Methods Prepare 80mL of the obtained Bacillus subtilis seed solution; after inoculation, ferment aerobically at 10°C for 1 hour, and the humidity in the fermentation room is 50%; then adjust to 40°C, and ferment aerobically for 48 hours , the humidity in the fermentation room was 60%, and 5kg of primary natto was obtained; then 200g of glucose was added, mixed well, and the aerobic fermentation was continued for 12 hours, the fermentation temperature was 5°C, and the humidity in the fermentation room was 40%. Store frozen below zero.

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Abstract

The invention provides a method for preparing natto, belonging to the field of food microorganism and fermentation engineering. The natto prepared by the existing natto preparation method is bitter and has stink, thus influencing the natto taste. The method for preparing natto in the invention comprises the following steps: preprocessing, soaking, cooking at high temperature, cooling, inoculating, performing primary fermentation, performing secondary fermentation after auxiliary materials are added, and performing subpackage to obtain the finished product. The beneficial effects of the preparation method lie in that the fermentation substrate types and C / N ratio can be changed in the fermentation process by performing twice fermentations and adding auxiliary materials before the secondaryfermentation, thus reducing the generation of unpleasant flavor substances, acquiring natto with different flavors, further improving the natto taste while having no influence on natto kinase activity, greatly lightening the specific bitter and stink of the nano, being more suitable for taste of people in China and having more comprehensive nutrition.

Description

technical field [0001] The invention relates to the field of food microorganisms and fermentation engineering, in particular to a preparation method of natto. Background technique [0002] Natto is a functional food. In addition to being rich in amino acids, organic acids, oligosaccharides and other components that are easily absorbed by the human body, natto also contains a variety of physiologically active substances and has a variety of health functions, such as natto The existence of Natto-Kinase makes natto have the effect of dissolving thrombus, and the action time and effect of Natto-Kinase are obviously better than that of Urokinase. The existing natto preparation method mainly includes the following steps, pretreatment, soaking, cooking, cooling, inoculation, fermentation, refrigeration, and is a one-time fermentation, which causes the prepared natto to have bitter taste and odor, which affects the mouthfeel of natto , not easily accepted by the Chinese. In order ...

Claims

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Application Information

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IPC IPC(8): A23L1/211A23L11/30
Inventor 吴九玲
Owner SHENZHEN INST OF TECH
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