Preparation method for peanut meal and natto sauce

Abstract

The invention provides a preparation method for peanut meal and natto sauce in order to improve the taste and the flavor of existing natto and increase the nutritional components of a natto product. The preparation method mainly comprises the steps of pretreatment of raw materials, immersion, stewing, cooling, inoculation, fermentation and product storage, and is characterized in that the high-quality natto sauce with the peanut flavor is produced by combining three food materials, including peanut meal, soybeans and oat, which have high nutritional values into a production technology for natto, and changing the species and the C/N ratio of a fermentation substrate in a fermentation process without affecting the kinase activity of the natto, so that the nutritional components of the natto, the peanuts and the oat are retained to the maximum extent, the flavor of the natto is improved, and the ammonia smell and the bitterness of the natto are greatly weakened. The produced natto sauce with the peanut flavor is suitable for the taste of customers, is comprehensive in nutrition, and meets a requirement of people on the nutritional and healthy natto type products. The preparation method provided by the invention is simple in process, the production cost of the natto is lowered, and the requirement of people on new nutritional and healthy sauce type products is met.

Description

Technical field: [0001] The invention belongs to the field of microbial fermentation engineering, in particular to a preparation method of peanut meal natto paste. Background technique: [0002] With the acceleration of people's life rhythm, the increase of pressure, and the deteriorating living environment, the incidence of various diseases has greatly increased, and cardiovascular and cerebrovascular diseases caused by thrombosis are increasingly endangering people's health. Natto is a bean food made by fermenting and processing soybeans with soybeans as raw materials. Because natto contains nattokinase, which has the effect of dissolving blood clots, it has been valued by academic circles and business circles. But Japanese natto is owing to the limitation of manufacturing process, causes the prepared natto to have bitter taste and foul smell, has influenced the mouthfeel of natto, and most people are difficult to accept. In order to overcome these bad smells and improve...

AI Technical Summary

Problems solved by technology

However, due to the limitation of the production process of Japanese natto, the prepared natto has bitter taste and odor, which affects the mouthfeel of natto, and most people are not easy to accept

In order to overcome these bad smells and improve the mouthfeel of natto, it is mainly achieved by adding seasoning packets at present, that is, disassemble the seasoning packet before eating, add horseradish, vinegar and other seasonings to mix with natto before eating , but this is still not a good solution to the bitterness and smell of natto produced in the preparation process, the mouthfeel is still not good, and it is inconvenient to eat