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Preparation method for de-odoring natto powder

A technology of natto powder and natto, applied in food preparation, dairy products, cheese substitutes, etc., can solve the problems of weakened health care function, increased salt content of natto, unfavorable consumption, etc., to ensure functionality and preserve Nutrients and active ingredients, effects of avoiding chemical reactions and biological reactions

Inactive Publication Date: 2015-06-17
黑龙江省甚好元科技开发有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Adding seasonings increases the salt content in natto, which is not conducive to the consumption of people with high blood pressure; moreover, the added seasonings may also react antagonistically with the active ingredients of natto itself, resulting in weakened health care functions

Method used

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Examples

Experimental program
Comparison scheme
Effect test

specific Embodiment approach 1

[0013] Specific embodiment one: present embodiment off-flavored natto powder is prepared according to the following steps:

[0014] 1. Mix fresh natto and ethanol with a concentration of 95% to 99% in a weight ratio of 1:1 to 5, then stir until the natto is dispersed, then use a colloid mill to make a natto ethanol slurry, and then mix the natto Precipitate with ethanol slurry for 4 to 10 hours; Step 1 is carried out in an environment of -10°C to -20°C;

[0015] 2. Absorb the supernatant of the natto ethanol slurry precipitation, and then wash the precipitate with ethanol with a concentration of 95% to 99% for 3 to 4 times; Step 2 is carried out in an environment of -5°C to -20°C;

[0016] 3. Place the washed sediment in a disperser, break it into powder, and dry it to obtain deodorized natto powder.

[0017] The ethanol in this embodiment can be recycled to reduce production costs. The ethanol can be used more than 50 times to add water for precipitation, and the supernatan...

specific Embodiment approach 2

[0018] Specific embodiment two: the difference between this embodiment and specific embodiment one is: the weight of washing ethanol in step two is 1~3 times of natto. Other steps and parameters are the same as those in Embodiment 1.

specific Embodiment approach 3

[0019] Embodiment 3: The difference between this embodiment and Embodiment 1 or 2 is that the ethanol used in steps 1 and 2 is food-grade ethanol. Other steps and parameters are the same as those in Embodiment 1 or 2.

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Abstract

The invention discloses a preparation method for de-odoring natto powder, and relates to a preparation method for natto powder. The method reserves original components and bacillus amount of natto as far as possible, and removes the odor of the natto under the condition that mixing of other matters and loss of active ingredients are avoided, and comprises the following steps: (1) conducting grinding and precipitating on natto ethyl alcohol; (2) absorbing natto ethyl alcohol slurry precipitation supernatant fluid; washing the precipitate by ethyl alcohol; (3) placing the precipitate after washing in a beater; smashing the precipitate into powder; drying the powder. Volatile alcohol dissolving matters are provided; other original matters in natto are integrally reserved according to the method; self nutritional ingredients and active ingredients of natto are reserved better; mixing of other matters is avoided during a preparation process; chemical reaction and biological reaction are avoided; functionality of the natto is ensured.

Description

technical field [0001] The invention relates to a preparation method of natto powder. Background technique [0002] Natto has been widely known as a health food, because it is rich in various nutrients and physiologically active substances, it is praised by more and more people. But, the ammonia smell and the bitter taste that produce in natto fermentation process are difficult to be accepted, cause the popularization and promotion of natto to be restricted. In order to eliminate the peculiar smell of natto, allow more people to eat natto, and improve their physical fitness, researchers have also made a lot of efforts. Mainly adopt two kinds of modes at present: 1) a kind of add seasoning, cover the bad smell of natto with spices and seasoning; 2) carry out secondary fermentation, eliminate the bad smell of natto by secondary fermentation. Though these two kinds of modes all can eliminate the bad smell of natto, still all have deficiency. Adding seasonings increases the s...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C20/02A23L1/20A23L1/015A23L5/20A23L11/50
Inventor 王伟明陈丽艳王培涛
Owner 黑龙江省甚好元科技开发有限公司
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