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Preparation method of freeze-dried leisure natto
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A natto, freeze-drying technology, applied in food preparation, food science, application, etc., can solve problems such as poor product taste
Inactive Publication Date: 2014-08-06
广西家里人食品有限公司
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Summary
Abstract
Description
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Problems solved by technology
But the kind, quantity of its condiments, and the technical parameters of vacuum freeze-drying are all different from the present invention, and the product taste is not good
Method used
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Examples
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Effect test
Embodiment 1
[0017] 1. Mix fresh natto with yeast extract, glucose, salt, and soy sauce according to the following weight ratios:
[0023] (3) Heating plate temperature: 85°C, maintain for 4 hours → 75°C, maintain for 4 hours → 65°C, maintain for 4 hours → 55°C, maintain for 4 hours → 50°C, maintain for 6 hours, until the water content is 5%, that is Freeze-dried leisure natto can be obtained.
Embodiment 2
[0025] 1. Mix fresh natto with yeast extract, glucose, salt, and soy sauce according to the following weight ratios:
[0031] (3) Heating plate temperature: 90°C, maintain for 4 hours → 80°C, maintain for 4 hours → 70°C, maintain for 4 hours → 60°C, maintain for 4 hours → 55°C, maintain for 4 hours, until the water content is 3%, that is Freeze-dried leisure natto can be obtained.
Embodiment 3
[0033] 1. Mix fresh natto with yeast extract, glucose, salt, and soy sauce according to the following weight ratios:
[0039] (3) Heating plate temperature: 88°C, maintain for 4 hours → 78°C, maintain for 4 hours → 68°C, maintain for 4 hours → 58°C, maintain for 4 hours → 53°C, maintain for 5 hours, until the water content is 4%. Obtain freeze-dried recreational natto.
[0040] With the agarose-fibrinplate method, measure fresh natto and the freeze-dried recreational nattokinase activity of above-mentioned three embodiments, contrasting result is shown in Table 1:
[0041...
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Abstract
The invention discloses a preparation method of freeze-dried leisure natto. The preparation method comprises the steps of (1) mixing the following raw materials in parts by weight: 100 parts of fresh natto, 0.3-0.9 part of a yeast extract, 0.8-1.5 parts of glucose, 0.3-0.9 part of edible salt and 4-8 parts of soybean sauce; (2) freezing the mixture at the temperature of -35 to -37 DEG C for 3-5 hours; and (3) performing vacuum freeze-drying treatment, wherein the vacuum degree is 80-90 Pa in the previous 8 hours, is 70-80 Pa in the period between 9-12 hours, and is 40-60 Pa after 13 hours, the cold trap temperature is 38-40 DEG C, the temperature of a heating plate is 85-90 DEG C and is preserved for 4 hours, the temperature of 75-80 DEG C is preserved for 4 hours, the temperature of 65-70 DEG C is preserved for 4 hours, the temperature of 55-60 DEG C is preserved for 4 hours, and the temperature of 50-55 DEG C is preserved for 4-6 hours. The natto is freeze-dried after being sauced, so that the wired smell of the fresh natto can be covered, and a specific sauced flavor is generated; nutritional components which are not contained in the natto are supplemented; the natto tastes fragile, sweet and salty, has a delicious flavor, and can be stored for a long time, and functional components such as nattokinase of the fresh natto can be retained.
Description
technical field [0001] The invention relates to a food processing method, in particular to a method for preparing freeze-dried recreational natto by using vacuum freeze-drying technology. technical background [0002] Natto is made from soybeans, which are inoculated with Bacillus natto and processed through high-temperature fermentation and other processes. Natto originated from China, and it was used as a nutritious food and condiment after it was introduced into Japan. The health care function of natto is mainly related to various functional factors such as nattokinase, natto isoflavones, saponins, and vitamin K2. Although natto has high medicinal value, some people stay away from it because of its unique smell and sticky silk. In addition, because natto is not easy to store and has a short storage time, it is not conducive to eating. [0003] "Production method of freeze-dried natto" (application number: 200710046112.0), this invention provides a production method of ...
Claims
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