Black soybean-natto fermentation food and preparation method
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A technology for black bean natto and fermented food, which is applied in the directions of food ingredients, functions of food ingredients, food ingredients as taste improvers, etc. The effect of expanding the consumer group and increasing the variety
Pending Publication Date: 2018-11-27
HARBIN UNIV
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Problems solved by technology
[0008] (1) At present, most black soybean products on the market exist in the form of primary products such as soybean powder and soybean milk, and many unique or advantageous functional components in black soybeans are seriously lost during processing
[0009] (2) The existing natto products have fewer types, poor taste and monotonous nutrition
Method used
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preparation example Construction
[0042] Such as figure 1 Shown, the preparation method of the black soybean natto fermented food that the embodiment of the present invention provides comprises the following steps:
[0043] S101: Raw materials: high-quality black beans, natto powder, carrots, broccoli, monkey mushrooms, spirulina, soft sugar, water;
[0044] S102: Screen the black beans to remove incomplete particles, wash 2-5 times, soak for more than 12 hours, drain, cook in a pressure cooker at 121±1°C for 30 minutes, cool to 35-40°C, and set aside;
[0045] S013: Add natto bacteria powder into the treated black beans at about 40°C, and stir evenly;
[0046] S104: fermentation, 40°C constant temperature fermentation for more than 24 hours;
[0047] S105: post-ripening, storing in a refrigerator at 3-4°C for 24 hours post-ripening to prepare black soybeans and natto;
[0048] S106: Blanch carrots, broccoli, and monkey mushrooms in cold water, drain, add black beans and natto in turn, and stir evenly;
...
Embodiment 1
[0066] The black bean and natto fermented food consists of 50 parts of black bean, 15 parts of natto bacteria powder, 5 parts of water, 10 parts of carrot, 15 parts of broccoli, 10 parts of monkey mushroom, 5 parts of spirulina and 1 part of soft white sugar.
Embodiment 2
[0068] Black soybean and natto fermented food consists of 60 parts of black soybean, 20 parts of natto bacteria powder, 10 parts of water, 15 parts of carrot, 20 parts of broccoli, 15 parts of monkey mushroom, 10 parts of spirulina, and 1-5 parts of soft white sugar composition.
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Abstract
The invention belongs to the technical field of food preparation and particularly relates to a black soybean-natto fermentation food and a preparation method. The black soybean-natto fermentation foodcontains the following components in parts by mass: 50-60 parts of black soybeans, 15-20 parts of natto bacterial powder, 5-10 parts of water, 10-15 parts of carrots, 15-20 parts of broccoli, 10-15 parts of hericium erinaceus, 5-10 parts of spirulina and 1-5 parts of soft white sugar. According to the preparation method, black soybeans are added in a manner of natto, so that the activities of functional components in the black soybeans are greatly maintained; the type of black soybean-natto foods is increased, and the nutritional value of black soybean-natto foods is enriched; and by utilizing auxiliaries including carrots, broccoli, hericium erinaceus, spirulina and soft white sugar, the tastes of black soybean and natto are blended, the black soybean-natto fermentation food is localizedand is relatively suitable for sense organ demands of consumers in China, and the consumer groups are enlarged, so that the healthy natto food is promoted.
Description
technical field [0001] The invention belongs to the technical field of food preparation, and in particular relates to a fermented black soybean and natto food and a preparation method thereof. Background technique [0002] At present, the existing technologies commonly used in the industry are as follows: [0003] Black beans, also known as black beans, black beans, and winter beans, are the black seeds of the leguminous plant soybean, which can be divided into two types: green kernels and yellow kernels. Studies have shown that the nutrition and active ingredients of Qingren varieties are better than those of Huangren varieties. Black beans in our province have resource advantages, with many varieties and large quantities. There is a black soybean planting base in Jiamusi City. Its planting area is more than 46,000 mu, with an annual output of more than 8,000 tons. [0004] Black soybeans have special nutritional components, high medicinal functions and economic value. ...
Claims
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Application Information
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