Natto noodles and production method thereof

A production method and noodle technology, which are applied in the field of noodle product processing, can solve the problems of restricting the way of eating natto, difficult to ensure the active substance of natto, natto with odor, etc.

Active Publication Date: 2018-12-11
XUCHANG UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Therefore, it is difficult to ensure the active substances of natto in food processing, thereby limiting the consumption mode of natto
The fermented natto has a bad smell, which makes it difficult for some people to accept it. It is necessary to invent a kind of natto noodles that not only preserves the nutrition of natto but also is delicious.

Method used

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  • Natto noodles and production method thereof
  • Natto noodles and production method thereof
  • Natto noodles and production method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] The invention provides a kind of natto vermicelli, by weight: 50 parts of high-gluten wheat flour, 10 parts of natto powder, 30 parts of water, 0.15 parts of alkali, 1 part of sodium alginate, 0.4 parts of salt.

[0028] Specific steps:

[0029] S1. Soak soybeans in water overnight for 18 h, place them in an autoclave at 121 °C for 30 min, then cool to 40 °C, inoculate and ferment, ferment in a constant temperature incubator at 37 °C for 18 h, and vacuum freeze-dry for 10- After 15 hours, it was dried and crushed into natto powder for later use.

[0030] S2. Kneading dough: Weighing flour, natto powder, salt, water, sodium alginate, food alkali and premixed natto powder in parts by weight to obtain uniform dough.

[0031] S3. Ripening: Mature the dough for 30-40 minutes at a temperature of 45°C-55°C and a relative humidity of 50%-60%, and then press the matured dough into a noodle with a thickness of 2-4mm through multiple rollers Sheets, let the noodles stand at a t...

Embodiment 2

[0037] The invention provides a kind of natto vermicelli, in parts by weight: 55 parts of high-gluten wheat flour, 6 parts of natto powder, 22 parts of water, 0.1 part of caustic soda, 1.2 parts of sodium alginate, 0.8 parts of Salt, 13 parts of egg white.

[0038] Compared with the first embodiment, in the second embodiment, the weight parts of the raw materials are optimized, the food alkali is divided into two parts, and at the same time, 13 parts of egg whites are added. When kneading noodles, first weigh natto powder and alkali respectively by weight, and premix natto powder with alkali successively to obtain premixed powder; then weigh flour, egg white, salt, water by weight respectively , sodium alginate, food alkali and premixed natto powder are kneaded to obtain a uniform dough.

Embodiment 3

[0040] The invention provides a natto vermicelli, which comprises, in parts by weight: 60 parts of high-gluten wheat flour, 4 parts of natto flour, 24 parts of water, 0.1 part of food alkali, 1.2 parts of sodium alginate, 0.63 parts of table salt, and 10 parts of egg white , 0.07 parts of fruit acid.

[0041] Compared with the second embodiment, in the third embodiment, the weight portion of raw materials is further optimized, and fruit acid is added, and fruit acid can be a kind of in grape acid, malic acid, citrus acid, lactic acid and glycolic acid or several. Malic acid was used in this example. When kneading noodles, first take natto powder, food alkali and fruit acid by weight respectively, premix natto powder with food alkali successively, after mixing evenly, add malic acid for premixing, obtain premixed powder; The flour, egg white, salt, water, sodium alginate, and alkali are weighed and kneaded with the premixed natto powder in parts by weight to obtain a uniform ...

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Abstract

The invention discloses natto fine dried noodles and a production method thereof. The noodles are prepared from the following ingredients in parts by weight: 60 parts of high gluten wheat flour, 4 parts of natto powder, 24 parts of water, 0.1 part of food base, 1.2 parts of sodium alga acid, 0.63 part of salt, 10 parts of egg white and 0.07 part of fruit acid. The natto noodles have the advantagesthat the natto noodles have the characteristics of being nutrient, tasty, healthy, simple and convenient, not only is the stink in natto removed, but also the utilization rate of protein in soybean is improved, the natto noodles have the health-care functions of the natto and the practical function of the noodles, so that the natto can be taken by serving as daily staple food, meanwhile, the natto noodles can be eaten only after being soaked in 75-80 DEG C hot water for 10 minutes or above, and the physiological activators such as natto kinase in the natto are retained to the highest extent.

Description

technical field [0001] The invention belongs to the field of noodle product processing, in particular to a natto noodle and a preparation method thereof. Background technique [0002] There are many types of noodles in the market. With the increasing consumption level of the people, people's requirements for nutrition have become higher and higher. Nutritious, delicious, healthy and convenient noodles are more and more popular among the people. Natto not only retains the nutrition of soybeans, but also is rich in vitamin K2. It also improves the body's absorption of protein. More importantly, natto produces many physiologically active substances during the fermentation process, such as isoflavones, tocopherols, nattokinase, vitamins, glucoamylase, superoxide dismutase (SOD) and so on. However, the physiologically active substances in natto, especially enzymes, are demanding on temperature conditions. Therefore, it is difficult to ensure the active substances of natto in f...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L5/20A23L7/113A23L11/00A23L15/00A23L11/50
CPCA23L5/27A23L7/113A23L15/30A23L11/50
Inventor 付华峰王丽娜冯紫艳黄帅
Owner XUCHANG UNIV
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