Method for improving flavor of bacillus natto fermented whole-soybean milk

A technology of Bacillus natto and fermented soybean milk, applied in the field of fermented soybean product processing, can solve the problems of large site area requirement, low consumption of natto, long fermentation cycle, etc. The effect of reducing beany smell

Inactive Publication Date: 2015-12-16
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, natto will produce ammonia smell, which is stinky and unacceptable to most people. Therefore, the consumption of natto in my country is lower than that in Japan, its traditional consumer country.
Moreover, traditional natto uses solid-state fermentation technology, and industrial production requires a large site area and a long fermentation cycle.

Method used

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  • Method for improving flavor of bacillus natto fermented whole-soybean milk

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0042] Embodiment 1: produce flavor type whole bean soymilk according to the following method

[0043] The whole soy milk rich in nattokinase and good in flavor is prepared by using the method of separate fermentation and deployment of Bacillus natto and Lactobacillus plantarum, and the following process steps are adopted:

[0044] Weigh 100 grams of domestically selected high-quality high-protein soybeans, air-select to remove impurities, add 2 times the volume of water and soak for 10 hours at 25°C to facilitate the subsequent crushing of soybeans and the dissolution of nutrients, wash and pick out the incomplete soaking For solid impurities such as hard beans and sand grains with wrinkled skin, drain the water, scald it with 90°C hot water for 5 minutes, then drain the water, add 15 times the water, and process it with a coarse grinder at a speed of 5000 rpm for 4 minutes , and then enter the superfine pulverizer to process 3 times step by step at a speed of 20000 rpm, and ...

Embodiment 2

[0045] Embodiment 2: produce flavor type whole bean soymilk according to the following method

[0046] Utilize Bacillus natto and the yogurt starter (thermophilus, Lactobacillus bulgaricus) preserved in the laboratory to separately ferment and then prepare the whole soybean milk rich in nattokinase and good in flavor, adopt the following process steps:

[0047] Weigh 100 grams of selected domestic high-quality high-protein soybeans, winnow and remove impurities, add 4 times the volume of water and soak at 25°C for 20 hours, wash and remove impurities again, drain the water, and scald with 80°C hot water for 10 hours. Minutes, then drain the water, add 5 times of water, process it with a coarse pulverizer at a speed of 8000 rpm for 2 minutes, then enter an ultrafine pulverizer at a speed of 10000 rpm and process it step by step for 5 times, and then use a high pressure uniform The quality machine was treated 5 times with a pressure of 20 MPa to obtain whole soybean milk with an...

Embodiment 3

[0048] Embodiment 3: produce flavor type whole bean soymilk according to the following method

[0049] Utilize Bacillus natto and lactic acid bacteria (Bifidobacterium 867 preserved in the laboratory, Lactobacillus casei 706) to separately ferment and then prepare the whole soybean milk rich in nattokinase and good flavor, adopt the following process steps:

[0050] Weigh 100 grams of domestically selected high-quality high-protein soybeans, winnow and remove impurities, add 3 times the volume of water and soak at 25°C for 16 hours, wash and remove impurities again, drain the water, and scald with 100°C hot water for 1 Minutes, then drain the water, add 10 times the water, process it with a coarse pulverizer at a speed of 2000 rpm for 10 minutes, then enter an ultrafine pulverizer at a speed of 40000 rpm and process it twice step by step, and then use a high-pressure average The quality machine is treated twice with a pressure of 60 MPa to obtain whole soybean milk with an ave...

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Abstract

The invention discloses a method for improving the flavor of bacillus natto fermented whole-soybean milk, and belongs to the technical field of fermented soybean product processing. With soybeans being raw materials, whole-soybean milk is prepared through the technology of selecting, soaking, hot water heating, coarse smashing, ultrafine smashing and high-pressure homogenizing, bacillus natto and lactic acid bacteria are separately inoculated into the sterilized and cooled whole-soybean milk to be fermented, then bacillus natto fermented soybean milk and lactic acid bacterium fermented soybean milk are mixed and blended according to a proportion, and then the whole-soybean milk is obtained. While the taste is guaranteed, the soybeans are fully utilized, in this way, pollution to the environment is avoided, and the capacity, for generating acid and aroma in the soybean milk, of lactic acid bacteria is utilized for effectively improving the flavor of the fermented soybean milk. Meanwhile, the liquid fermentation technology that bacillus natto and lactic acid bacteria are separately fermented and then blended is adopted, pipeline transportation can be achieved, control over fermentation conditions and a fermentation end point is easier, the range is easy to enlarge, the components are easy to control, and follow-up processing is simple.

Description

technical field [0001] The invention relates to a method for improving the flavor of whole soybean milk fermented by Bacillus natto, belonging to the technical field of fermented soybean products processing. Background technique [0002] China is the hometown of soybeans, which have a history of more than 5,000 years of planting and eating soybeans, among which soybean products are traditionally processed. The earliest can be traced back to more than 2000 years ago. The soybeans used in the processing of traditional soybean products in my country account for half of the soybeans consumed by the food industry every year, about 4 million tons. In recent years, soybean products can reduce the incidence of cardiovascular disease, lower blood pressure, lower blood lipids, anti-cancer and other functions have been more and more confirmed, and the consumption of soybean products has set off a global upsurge. However, at present, various soybean products will produce more or less ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C11/10A23L11/50A23L11/65
Inventor 钱和武旭胡斌吕天琪
Owner JIANGNAN UNIV
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