Method for making sour natto by fermenting budded soybean through fibrinolytic bacteria and probiotics

A probiotic and fibrinolytic technology, applied in food preparation, application, food science and other directions, can solve problems such as bad taste, inappropriateness, and dislike of eating, so as to increase market value, prevent the formation of blood clots, and reduce gastrointestinal irritation. Effect

Inactive Publication Date: 2012-09-19
NORTHEAST AGRICULTURAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the natto produced by the existing technology has a special ammonia taste that does not meet the eating habits of Chinese pe

Method used

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  • Method for making sour natto by fermenting budded soybean through fibrinolytic bacteria and probiotics
  • Method for making sour natto by fermenting budded soybean through fibrinolytic bacteria and probiotics
  • Method for making sour natto by fermenting budded soybean through fibrinolytic bacteria and probiotics

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Experimental program
Comparison scheme
Effect test

specific Embodiment approach 1

[0011] Embodiment 1: 1. select 250g of soybeans with uniform particle size, round and plump, thin skin and yellow color, soak in 1200mL water for 8h after cleaning, remove the soybeans that are fully soaked and absorb water, drain off the water, at humidity 65% ​​humidity, temperature Germinated for 13h in a 30°C environment in the dark for 13 hours. At this time, the germination is over, and the germ will emerge but the seed coat has not been broken; ② Filter out the germinated soybeans and rinse them under running water for 3 times. Take 500g of germinated soybeans, add 5g of salt, 55g soft white sugar, sterilized at 121°C for 15min, when cooled to 40°C, first add 20mL with a concentration of 10 8 cfu / mL Lactobacillus acidophilus was fermented at 42°C for 24h, and then added to 20mL at a concentration of 10 8 Bacillus natto with cfu / mL was fermented at 37°C for 24h. Take out and put it at 4°C and cook for 72 hours to obtain sour natto.

specific Embodiment approach 2

[0012] Specific embodiment 2: 1. the same as the first step of specific embodiment 1; 2. filter out the sprouted soybeans, and rinse 3 times under running water, get 500g of sprouted soybeans, add 5g salt, 45g soft white sugar, sterilize at 121 ° C for 15min , when cooled to 40°C, add 20mL at the same time with a concentration of 10 8 cfu / mL of Lactobacillus acidophilus and 20mL at a concentration of 10 8 Bacillus natto with cfu / mL was fermented at 37°C for 36h. Take out and put it at 4°C and cook for 24 hours to obtain sour natto.

specific Embodiment approach 3

[0013] Specific embodiment 3: 1. the same as the first step of specific embodiment 1; 2. filter out the sprouted soybeans, and rinse 3 times under running water, get 500g of sprouted soybeans, add 5g salt, 55g soft white sugar, sterilize at 121 ° C for 15min , when it is cooled to 40 °C, the concentration is 10 8 10 mL each of Bacillus natto, Bacillus subtilis, Lactobacillus acidophilus and Lactobacillus plantarum with cfu / mL were fermented at 40°C for 12h. Take out and put it at 4°C and cook for 48 hours to obtain sour natto.

[0014] The following is a part of the experimental data (data obtained by operating according to the specific embodiment 1):

[0015] 1. Physical and chemical indicators

[0016] According to the provisions of the People's Republic of China domestic trade industry standard SB / T10528-2009 natto, the physical and chemical indicators of acid natto and traditional natto were tested. Determination of moisture content according to GB / T5009.3 method, amino...

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Abstract

The invention discloses a method for making sour natto by fermenting budded soybean through fibrinolytic bacteria and probiotics. The method comprises the following steps of: 1, soybean budding: soaking soybean for 8 to 16 hours, and budding for 6 to 14 hours in dark place at the humidity of 50 to 80 percent and at the temperature of between 20 and 45 DEG C; and 2, microbial fermentation: flushing the budded soybean, adding salt in an amount which is 1 to 2 percent of the weight of the soybean and sugar in an amount which is 6 to 12 percent of the weight of the soybean, steaming or sterilizing for 15 to 90 minutes at the temperature between 100 and 121 DEG C, cooling to the temperature between 37 and 45 DEG C, inoculating 106-109cfu/mL microbial fibrinolytic bacteria and probiotics, controlling the total inoculation quality to be 2 to 14 percent of the total weight of the materials, performing closed fermentation for 1 to 3 days at the temperature between 30 and 43 DEG C, taking out, standing at the temperature of between 0 and 4 DEG C, and performing after-ripening for 12 hours to 7 days. The sour natto produced by the method is golden in appearance, moderate in hardness, sour, sweet, fragrant, tender and delicious; special ammonia taste in the conventional natto is eliminated; and the appearance color of the conventional natto is changed.

Description

technical field [0001] The invention relates to a production process of a new product-sour natto (sour natto), that is, a production method for producing sour natto (sour natto) by increasing the synergistic fermentation of probiotics in the traditional natto production process. Background technique [0002] Natto originated from Chinese tempeh. It is made from soybeans fermented by natto bacteria. People all over the world, especially in Southeast Asia, highly recognize the role of natto. Studies have shown that soybean protein is insoluble. After being made into natto, it is soluble and produces amino acids. At the same time, it produces enzymes that promote gastrointestinal absorption. After eating, it can eliminate some cholesterol in the body, decompose the acidified lipids in the body, and restore abnormal blood pressure to normal. , so it has the effect of preventing high blood pressure; the high content of vitamin K in natto 2 , can generate bone protein, prevent os...

Claims

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Application Information

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IPC IPC(8): A23L1/202A23L1/211A23L11/20A23L11/30
Inventor 柴玉华孙立娜潘明喆徐宁谢凤英高延英
Owner NORTHEAST AGRICULTURAL UNIVERSITY
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