Blueberry natto and preparation method thereof

A technology of blueberry and natto, which is applied in the field of food processing, can solve problems such as difficult preservation, poor edibility, and heavy ammonia odor, and achieve the effects of low cost, improved color and luster, and accelerated autolysis

Inactive Publication Date: 2016-10-26
长沙湘资生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] 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 and preparation method thereof

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Experimental program
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Effect test

Embodiment 1

[0040]100 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 20-30 percent, and the blueberries are mashed and beaten to obtain blueberry pulp. Take 80L of blueberry pulp, add 200L of 50% ethanol solution, adjust the pH value to 4 with 0.1mol / L hydrochloric acid, stir and extract at room temperature for 24 hours, filter with 2 layers of gauze, repeat twice, combine the filtrate, and the obtained blueberry pomace is ready for use , the resulting filtrate was concentrated under reduced pressure below 50°C to 1 / 40 of the original volume, adsorbed on LSA-7 macroporous resin, carried out gradient elution with 15BV of 45-85% ethanol aqueous solution, collected the eluate, and The eluate was concentrated to dryness under reduced pressure below 50°C to obtain blueberry pigment.

Embodiment 2

[0042] Take 100kg of blueberry pomace, add 7kg of sucrose, then add 6g of sodium selenite, sterilize at 100-110°C for 30 minutes, inoculate 10L of yeast seed solution after cooling, ferment aerobically at 25-28°C for 4 days, then add 2kg of salt and heat preservation at 55°C for 20 minutes to obtain a 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 solution and fermented aerobically at 38-42°C for 12 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 36 hours, Get natto fermented product. Add 3kg of dry ginger powder, 4kg of salt and 5kg of star anise powder to...

Embodiment 3

[0044] Take 100kg of blueberry pomace, add 10kg of sucrose, then add 8g of sodium selenite, sterilize at 100-110°C for 30 minutes, inoculate 15L of yeast seed liquid after cooling, ferment aerobically at 25-28°C for 3 days, then add 3kg salt and heat preservation at 60° C. for 30 minutes to obtain blueberry fermented product. 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 12 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 48 hours, Get natto fermented product. Add 4kg of dry ginger powder, 5kg of salt and 7kg of star anise powder to ...

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Abstract

The present invention relates to a selenium-enriched blueberry natto product and a preparation method thereof. The blueberry natto product is prepared by following steps: 60-100 parts by weight of blueberry pomace are taken as raw materials, 2%-10% of sucrose is added, saccharomyces cerevisiae fermentation is conducted, then heat-insulation treatment is conducted at 50-60 DEG C to obtain a blueberry fermented product, 150-250 parts of cooked soybeans are taken, bacillus subtilis is inoculated to conduct short-time fermentation, then the blueberry fermented product is added to obtain a natto fermented product, then a certain amount of sauce materials, spices, flavor enhancing agents and chilies are added, mixing is performed, then 10-25 parts of blueberry pigment is added, and the unique blueberry natto with various flavors is prepared. The method fully utilizes the blueberry water-soluble pigments and fat-soluble pigments, effectively improves the color and luster degrees of the natto, enables the natto to have fruit fragrant flavors, uses the microorganisms to transform inorganic selenium into organic selenium, greatly improves the content of organic selenium in the products, at the same time improves the flavors of the natto, and is simple in technology and operations, and low in costs.

Description

Technical field: [0001] The invention relates to a selenium-enriched blueberry natto product and a preparation method thereof, belonging to the technical field of food processing. Background technique [0002] Blueberry, also known as blueberry, belongs to the Rhododendronaceae Vaccinium plant. The fruit is blue. In addition to rich nutrients, it also contains anthocyanins, which can prevent brain neurasthenia, enhance heart function, improve eyesight and fight cancer. Therefore, it is listed as one of the five health foods for human beings by the International Food and Agriculture Organization. The average weight of blueberry fruit is 0.5-2.5g, and the maximum weight is 5g. The edible rate is 100%. It is sweet and sour, and has a pleasant aroma. It is a good product for fresh food. Blueberry contains a variety of rich amino acids, trace elements, anthocyanins (main components are cyanidin ~ 3 ~ galactoside, paeoniflorin ~ 3 ~ galactoside, cyanidin ~ 3 ~ glucoside) and flow...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L11/00A23L11/30A23L33/10A23L33/105A23L29/00A23L11/50
Inventor 向华唐忠海
Owner 长沙湘资生物科技有限公司
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