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

A technology of probiotics and fibrinolytic bacteria, applied in food preparation, application, food science, etc., can solve problems such as bad taste, unsuitable, and dislike to eat, so as to increase market value, prevent the formation of thrombus, and reduce gastrointestinal irritation Effect

Inactive Publication Date: 2013-09-25
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 people. It has a bad taste, is dark brown in color, and is sticky and unpleasant to the sense organs. Many people do not like to eat it.

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

Examples

Experimental program
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Effect test

specific Embodiment approach 1

[0011] Specific implementation method 1: 1. Select 250g of soybeans with uniform particle size, roundness and fullness, thin skin and yellow color, soak them in 1200mL water for 8 hours after cleaning, pull out the soybeans that are fully soaked and absorb water, and drain the water. Germinate in an environment of 30°C in the dark for 13 hours. At this time, the germination is over, and the germ will come out but the seed coat has not yet broken; ② Filter out the germinated soybeans and rinse them under running water for 3 times. 55g soft white sugar, sterilized at 121°C for 15min, when cooled to 40°C, add 20mL of 10 8 Lactobacillus acidophilus of cfu / mL was fermented in airtight at 42°C for 24h, and then added to 20mL with a concentration of 10 8 Bacillus natto of cfu / mL was fermented at 37°C for 24h. Take it out and put it at 4°C and ripen it for 72 hours to make sour natto.

specific Embodiment approach 2

[0012] Specific implementation mode 2: 1. Same as the first step of specific embodiment 1; 2. Filter out the germinated soybeans, and rinse 3 times under running water, take 500g germinated soybeans, add 5g salt, 45g soft white sugar, and 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 concentration of 10 8 Bacillus natto of cfu / mL was fermented at 37°C for 36h. Take it out and put it at 4°C and ripen it for 24 hours to make sour natto.

specific Embodiment approach 3

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

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

[0015] 1. Physical and chemical indicators

[0016] According to the provisions of the domestic trade industry standard SB / T10528-2009 natto of the People's Republic of China, the physical and chemical indicators of sour natto and traditional natto were tested. The determination of moisture content shall be determined according to the method...

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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 of adding probiotics to cooperative fermentation in the traditional natto production process to make sour natto (sour natto). Background technique [0002] Natto originated from fermented soybeans in China. It is fermented from soybeans by Bacillus natto. People all over the world, especially in Southeast Asia, highly recognize the role of natto. Studies have shown that soybean protein is insoluble, and when 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 part of the 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; high content of vitamin K in natto 2 , can generate bone protein and prevent osteop...

Claims

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Application Information

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Patent Type & Authority Patents(China)
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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