Preparation process of fermentation of non-ammonia-smell natto

Abstract

The invention discloses a preparation process of fermentation of non-ammonia-smell natto, which includes the steps of: 1) fine selection of soya beans; 2) soaking; 3) steaming; 4) quick cooling; 5) inoculation and fermentation; 6) standing post-maturation and storage of finish product. In the step 3), the soya beans are steamed without necessity of high temperature, so that loss on amino acids andsaccharides due to Maillard reaction is prevented and color deepening of the finish product is avoided. Generally, the steaming operation is carried out under 0.08-0.1 MPa for 30-40 min, and if the soya beans are crushed, the time only lasts for 7-8 min. The method simplifies the production route of the natto and improves production efficiency of enterprises, thus effectively improving convenience. Meanwhile, in the method, bacillus natto-lactobacillus acidophilus fusant strain is used instead of the bacillus natto strain, so that on the basis of maintaining the natto kinase activity to be not changed basically, content of amino acid nitrogen in the natto is increased. The natto is free of pungent ammonia smell, has a gentle mouth feel and reduced irritation, and has no difference from traditional natto in wire drawing.

Description

Technical field [0001] The invention relates to the technical field of natto fermentation, in particular to a preparation process of ammonia-free natto fermentation. Background technique [0002] Natto is a fermented food made from soybeans. Although it originated in China, it was developed in Japan. It is a unique functional food. The bacteria used to make natto is Bacillus natto. In the process of fermenting soybeans, the extracellular protease secreted by bacteria natto can break down macromolecule soybean protein into polypeptides, short peptides, oligopeptides, amino acids, etc., and other extracellular enzymes can degrade other macromolecular substances to produce carbohydrates, Organic acids and other nutrients. These small molecules are easier to absorb and use by the human body, and some physiologically active substances with health care functions are produced during the fermentation process, such as nattokinase, polypeptides, superoxide dismutase, and vitamins. , Lysoz...

AI Technical Summary

Problems solved by technology

The amino acid nitrogen content and nattokinase activity of existing natto after fermentation are insufficient

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