Blueberry natto product

A blueberry and natto technology, applied in the directions of food ingredients, food adsorption, food extraction, etc., can solve the problems of heavy ammonia odor, poor edibility, and difficult preservation, etc., and achieves improvement of color, accelerated autolysis, and improved natto flavor effect

Inactive Publication Date: 2016-10-12
HUNAN XINGCHENG MINGYUE ECOLOGY AGRI TECH DEV CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The invention mainly aims at the disadvantages of the existing natto, such as too heavy ammonia odor, poor edibility and difficult preservation, etc., and provides a preparation method of blueberry nutritious natto paste. The product of the present invention has the nutritional components of traditional natto paste , fermented with blueberries to enhance the nutritional value of natto paste, efficiently transform inorganic selenium into organic selenium, so that it can improve immunity, anti-aging, anti-cancer, prevent arteriosclerosis, control high blood pressure, prevent coronary heart disease, etc., while improving The flavor and texture of natto paste

Method used

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  • Blueberry natto product

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0038] 200 kg of non-rotten blueberry raw materials are selected, washed, air-dried at 45-55° C. to control the water content of the blueberries at 30-40 percent, and the blueberries are mashed and beaten to obtain blueberry pulp. Take 150L of blueberry pulp, add 300L of 70% ethanol aqueous solution, adjust the pH value to 4.5 with 0.1mol / L hydrochloric acid, ultrasonically extract for 48 hours, filter with 3 layers of gauze, repeat twice, combine the filtrates, and obtain the blueberry pomace for later use. The obtained filtrate was concentrated under reduced pressure below 50°C to 1 / 30 of the original volume, adsorbed on XDA-8 macroporous resin, carried out gradient elution with 12BV of 40-80% ethanol aqueous solution, collected the eluate, and washed The deliquored liquid was concentrated to dryness under reduced pressure below 50°C to obtain blueberry pigment.

Embodiment 2

[0040] Take 100kg of blueberry pomace, add 7kg of sucrose, sterilize at 100-110°C for 30 minutes, inoculate 3kg of baker's yeast powder after cooling, ferment aerobically at 25-28°C for 4 days, and store at a low temperature of 4°C to obtain blueberry fermented product . Select 100kg of dry soybeans without insect infestation and mildew, put them into 50L of water for soaking, the soaking temperature is 45°C, and the soaking time is 180min. Cooked, must steam boiled soybeans (cooked until the soybeans are fully cooked). 200kg of steamed soybeans were inoculated with 20L of Bacillus natto seed liquid and fermented aerobically at 38-42°C for 48 hours to obtain soybean fermented product; then 100kg of blueberry fermented product was added thereto, and after aerobic fermentation was continued at 38-42°C for 20 hours, Get natto fermented product. Add 3kg of dry ginger powder, 4kg of salt and 5kg of star anise powder to the natto fermented product to mix, then add 20kg of blueberr...

Embodiment 3

[0042]Take 100kg of blueberry pomace, add 10kg of sucrose, sterilize at 100-110°C for 30 minutes, inoculate 3.5kg of baker's yeast powder after cooling, ferment aerobically at 25-28°C for 3 days, and store at a low temperature of 4°C to obtain fermented blueberries things. Select 300kg of dry soybeans without insect infestation and mildew, and put them into 150L of water for soaking. The soaking temperature is 50°C, and the soaking time is 250min. Cooked, must steam boiled soybeans (cooked until the soybeans are fully cooked). 250kg of steamed soybeans were inoculated with 40L of Bacillus natto seed liquid and fermented aerobically at 38-42°C for 50 hours to obtain soybean fermented product; then 100kg of blueberry fermented product was added thereto, and after aerobic fermentation was continued at 38-42°C for 17 hours, Get natto fermented product. Add 4kg of dry ginger powder, 5kg of salt and 7kg of star anise powder to the natto fermented product to mix, then add 25kg of b...

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Abstract

The invention provides a blueberry natto product. The product is prepared from the following raw materials in parts by weight and through the following steps: taking 60 to 100 parts of blueberry pomace, adding sucrose, after yeast fermentation, carrying out low temperature preservation to obtain a blueberry leavening, weighing 150 to 250 parts of cooking soybeans, after an inoculated natto bacillus is fermented, then adding the blueberry leavening, continuously fermenting to obtain a natto leavening, and adding a certain amount of sauce, spices, taste enhancers and peppers to be mixed, then adding 10 to 25 parts of blueberry pigments to be prepared into blueberry natto with a variety of unique flavors. According to the invention, the characteristic of the blueberry pigments, namely slight acidity is utilized, so that the adsorption of ammonia substances is facilitated, ammonia odors generated by natto fermentation are completely removed, furthermore, the characteristic of the blueberry pigments, namely the slight acidity is further utilized to improve the natto flavor; the blueberry pigments are fully utilized to improve the color and luster of the natto, and make the natto have the blueberry aroma.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a process for fermenting and processing soybeans and blueberries into natto products. Background technique [0002] In 1985, the International Science and Technology Exposition was held in Tsukuba, Japan, which benefited the first Asian salt-free fermented soybean food, which made everyone notice the existence of salt-free fermented soybean food distributed all over the world, and confirmed the traditional Japanese food— - Shredded natto is a food with excellent nutritional value and food efficacy, and its consumption and industrial production are the first in the world. Since then, Dr. Xumi Yangxing has devoted his whole life to the research and development of natto enzyme products. In August 2008, the exclusive patented extraction technology of liquid nattokinase under the personal guidance of Dr. Xumi Yangxing was put into production in Nabaien Co., Ltd. in Japan. In 2...

Claims

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Application Information

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IPC IPC(8): A23L21/12A23L19/00A23L11/00A23L5/20A23L5/41A23L33/14A23L33/16A23L33/00A23L11/50
CPCA23V2002/00A23V2200/048A23V2200/15A23V2200/14A23V2200/324A23V2200/302A23V2200/308A23V2200/326A23V2250/2106A23V2250/76A23V2300/02A23V2300/14A23V2300/48
Inventor 朱和英张伟波
Owner HUNAN XINGCHENG MINGYUE ECOLOGY AGRI TECH DEV CO LTD
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