Unlock instant, AI-driven research and patent intelligence for your innovation.

Broad bean natto and preparation method thereof

A technology of natto and broad bean, which is applied in the field of broad bean natto and its preparation, can solve the problems of reduced enzyme activity and viable bacteria count, low consumer acceptance, weakening the advantages of nattokinase, etc., and achieves high enzyme activity and improved stability Sexuality, shelf life, and low cost

Inactive Publication Date: 2018-08-10
QINGHAI UNIVERSITY
View PDF3 Cites 1 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] Yet the raw material of current fermented natto mostly is based on soybean, after Bacillus subtilis ferments soybean, can produce a special ammonia stink, consumer's acceptance degree is low, makes natto promotion hindered in my country
[0006] In addition, in actual production and utilization, due to the particularity of nattokinase, it is inactive in acidic conditions and relatively stable in alkaline conditions, and it is easy to lose its activity under high temperature treatment, which greatly weakens the advantages of nattokinase in processing
On the other hand, if natto is eaten directly, the nattokinase and Bacillus subtilis in natto will be destroyed in special environments such as the stomach and intestinal tract, resulting in a decrease in enzyme activity and viable bacteria count, affecting its actual efficacy

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Broad bean natto and preparation method thereof
  • Broad bean natto and preparation method thereof
  • Broad bean natto and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

preparation example Construction

[0047] The present invention also provides a kind of preparation method of broad bean natto, comprises the following steps:

[0048] Raw material screening: remove impurities and bad beans in broad beans and soybeans respectively;

[0049] Soaking: Wash the broad beans, add water 3 to 4 times the weight of the broad beans, and soak until there are no wrinkles on the surface; wash the soybeans, add water 3 to 4 times the weight of the soybeans, and soak at room temperature for 10 to 24 hours;

[0050] Cooking of raw materials: Broad beans and soybeans are cooked with high-pressure steam;

[0051] Mixing: mix the steamed broad beans and soybeans according to the formula while they are hot;

[0052] Inoculation fermentation: the mixed material is cooled to 80-85°C and inserted into Bacillus subtilis natto, the inoculum amount is 6-8wt%, and fermented at 37-40°C for 66-72 hours;

[0053] Post-ripening: post-ripening the fermented product at 2-4°C for 12-24 hours.

[0054] Prefe...

Embodiment 1

[0064] A broad bean natto is prepared by fermenting 25wt% broad bean and 75wt% soybean through Bacillus subtilis natto.

[0065] The preparation method comprises the following steps:

[0066] Raw material screening: remove impurities and bad beans in broad beans and soybeans respectively;

[0067] Soaking: Wash the broad beans, cut the skin, add water three times the weight of the broad beans, and soak until there are no wrinkles on the surface; wash the soybeans, add water three times the weight of the soybeans, and soak for 24 hours at room temperature;

[0068] Cooking of raw materials: broad beans and soybeans are cooked with high-pressure steam; cooking conditions: 100°C, 20min.

[0069] Mixing: mixing 25wt% broad beans and 75wt% soybeans while hot;

[0070] Inoculation fermentation: the mixed material was cooled to 80°C and inserted into Bacillus subtilis natto, the inoculation amount was 6wt%, and fermented at 37°C for 72 hours;

[0071] Post-ripening: post-ripening ...

Embodiment 2

[0073] A broad bean natto is prepared by fermenting 50wt% broad bean and 50wt% soybean through Bacillus subtilis natto.

[0074] The preparation method comprises the following steps:

[0075] Raw material screening: remove impurities and bad beans in broad beans and soybeans respectively;

[0076] Soaking: Wash the broad beans, cut their skins, add water 4 times the weight of the broad beans, and soak until there are no wrinkles on the surface; wash the soybeans, add water 4 times the weight of the soybeans, and soak for 10 hours at room temperature;

[0077] Cooking of raw materials: broad beans and soybeans are cooked by high-pressure steam; cooking conditions: 121°C, 15min.

[0078] Mixing: mixing 50wt% broad beans and 50wt% soybeans while hot;

[0079] Inoculation fermentation: after cooling the mixed material to 85°C, insert Bacillus subtilis natto, the inoculation amount is 8wt%, and ferment at 40°C for 66 hours;

[0080] Post-ripening: post-ripening the fermented pro...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention relates to the technical field of foods, in particular to broad bean natto and a preparation method thereof. The broad bean natto is prepared by fermenting 25-75wt% of broad beans and 25-75wt% of soybeans through bacillus subtilis natto. The preparation method of the broad bean natto comprises the following steps of screening the raw materials, performing soaking, boiling the soakedraw materials to be cooked, performing mixing, performing inoculating and fermentation, and performing after-ripening. Compared with the prior art, the broad bean natto and the preparation method thereof, provided by the invention, have the advantages that the preparation method is simple, high in efficiency and low in cost, fermentation aids are not added, and the broad bean natto is green and safe; and the broad bean natto is rich in nutrients, natto kinase is high in enzyme activity value, bacillus subtilis natto is high in viable count, the broad bean natto is stable and easy to store, thebroad bean natto is free from peculiar ammonium odor of natto and conforms to taste of Chinese, and the acceptance degree by consumers is increased.

Description

technical field [0001] The invention relates to the field of food technology, in particular to broad bean natto and a preparation method thereof. Background technique [0002] Broad bean is commonly known as Hudou bean, Buddha bean, Nandou, Luohan bean, cold bean, Sichuan bean and Lima bean. , for food, vegetables and feed, green manure dual-purpose crops. Broad beans are rich in nutrients, the average protein content in broad beans is 30% (g / g), the starch content is 48%-62% (g / g), the fat is only 0.8% (g / g), and the dietary fiber is 3.1% (g / g). , Broad bean protein has a complete range of amino acids. Among the 8 essential amino acids, except for the slightly lower content of methionine and tryptophan, the other 6 are high in content, especially rich in lysine, which is 3 times that of wheat. The content of vitamins in broad beans is higher than that of rice and wheat, and the content of mineral calcium, phosphorus and iron is also significantly higher than that of other...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Applications(China)
IPC IPC(8): A23L11/00A23L11/50
CPCA23V2002/00A23L11/50A23V2200/3204
Inventor 张杰杨希娟党斌刘玉皎
Owner QINGHAI UNIVERSITY