Method for preparing natto oral liquid by utilizing secondary biological fermentation

A kind of natto oral liquid and bio-fermentation technology, applied in the field of modern food biology, can solve the problems of not being easy to carry, the nutritional value of natto is not fully utilized, etc., and achieve the effect of convenient operation, increased health care effect, and refreshing taste

Inactive Publication Date: 2014-05-07
胡永金
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] The purpose of the embodiments of the present invention is to provide a method for preparing natto oral liquid by secondary biological fermentation, aiming to solve the problem that the nutritional value of natto is not fully utilized and it is not easy to carry

Method used

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  • Method for preparing natto oral liquid by utilizing secondary biological fermentation

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Embodiment 1

[0030] After cleaning, soaking, steaming and cooling of high-quality soybeans, add 3% starch to the beans, insert Bacillus natto for the first fermentation, the inoculation amount is 3%, and ferment at 30°C for 37 hours, and the fermentation is over Finally, add 3% maltose to the fermentation substrate, then insert lactic acid bacteria for the second fermentation, the fermentation temperature is 30°C-45°C, and the fermentation time is 2h-12h; after the second fermentation, put the fermented natto Post-cooking at 10°C; after grinding, finely grinding, boiling and cooling the mature natto, add 15% sucrose and 0.2% gelatin, and after fully mixing, homogenize, grout, and microfiltration to sterilize, that is The natto oral liquid prepared.

Embodiment 2

[0032] After washing, soaking, steaming, and cooling high-quality soybeans, add 5% glutinous rice flour to the beans, insert Bacillus natto for the first fermentation, and inoculate 4%, ferment at 35°C for 30 hours, and ferment After the end, 6% maltose was added to the fermentation substrate, and then lactic acid bacteria were added to carry out the second fermentation. The fermentation temperature was 37° C. and the fermentation time was 5 hours. After secondary fermentation, place the fermented natto at 5°C for after-cooking; then grind the mature natto, grind it finely, cook it, cool it, add 20% xylitol, 0.28% CMC, and fully After mixing, carry out homogenization, grouting, and microfiltration to sterilize, and then the natto oral liquid is prepared.

Embodiment 3

[0034] After washing, soaking, steaming, and cooling of high-quality black beans, add 5% starch to the beans, insert Bacillus natto for the first fermentation, and inoculate 4%, ferment at 37°C for 46 hours, and the fermentation ends Finally, 5% glucose is added to the fermentation substrate, and then lactic acid bacteria are added to carry out the second fermentation. The fermentation temperature is 35° C. and the fermentation time is 8 hours. After the secondary fermentation, place the fermented natto at 10°C for post-cooking; then grind the mature natto, grind it finely, cook it, and cool it, add 10% honey and 0.3% xanthan gum, and fully After mixing, homogenizing and grouting, sterilizing by irradiation, the radioactive source is Co60, the dose is 6.5Kgy, and the natto oral liquid is prepared after sterilization.

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Abstract

The invention discloses a method for preparing natto oral liquid by utilizing secondary biological fermentation. The method for preparing the natto oral liquid by utilizing secondary biological fermentation comprises the following steps: by taking high-quality soybeans or other beans as raw materials, pretreating, cooking and cooling, performing primary fermentation on the beans by adopting bacillus natto, performing secondary fermentation by adopting lactic acid bacteria, and standing and curing after fermentation; grinding the cured natto into slurry, finely grinding, boiling the slurry, cooling, mixing, homogenizing, grouting, sterilizing and cooling, and finishing preparation of the natto oral liquid. According to the natto oral liquid prepared by adopting the secondary biological fermentation, the nutritive value and health-care effect of the natto are kept, the ammonia odor and bitter taste of the natto are effectively improved, and the product is fresh and cool in taste, unique in flavor and convenient to eat.

Description

technical field [0001] The invention belongs to the field of modern food biotechnology, and relates to a method for preparing natto oral liquid by secondary biological fermentation. Background technique [0002] Natto is a functional food made from fermented soybeans inoculated with Bacillus natto. Natto contains a lot of antioxidant substances, such as lecithin, isoflavones, α-tocopherol (ie VE), superoxide dismutase (SOD), among which lecithin can effectively reduce blood fat, cholesterol and clear brain tissue The lipid peroxidation pigment in cells regulates the balance of water and fat in skin cells and skin surface. In addition, natto also has a curative effect on cell damage caused by peroxides, and whether it is on unsaturated fatty acids such as linoleic acid, linolenic acid, or on injured cells, the antioxidant effect of natto is equal to or even better than that of α-fertility The effect of phenol. Natto contains a large amount of saponins. Since natto is easie...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/38A23L1/29A23L11/50A23L11/60A23L11/65A23L33/00
CPCA23L2/382A23L33/00A23L11/50
Inventor 胡永金朱仁俊薛桥丽陈观玉平海燕王燕
Owner 胡永金
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