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Method for making natto and soybean milk
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A technology for natto and soy milk, applied in the field of preparation of natto soy milk, can solve the problems of single product form of natto, and achieve the effects of unique taste, improved immunity and good taste
Inactive Publication Date: 2019-03-29
SHANDONG JIANZHU UNIV
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Problems solved by technology
[0004] The invention aims at the problem that the form of the existing natto product is relatively single, and provides a method for preparing natto soybean milk with unique taste, good nutrition and new taste
Method used
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Effect test
Embodiment 1
[0022] (1) Washing beans: Choose new soybeans from the year, beans with full grains, remove grass stalks, soil, sand, etc., and wash twice.
[0023] (2) Soak beans: Soak clean beans in clean water for 12 hours.
[0024] (3) Steaming beans: Steam the beans in a pressure cooker. After SAIC, turn the heat to low for 30 minutes. The beans should be steamed until they are flattened by a gentle pinch.
[0025] (4) Fermentation: Inoculate natto bacteria at 1% of the inoculum, and cultivate at 42°C for 24 hours; after natto fermentation, wait 1 hour, the natto will cool down naturally; put the natto into a sterilized seal In the container, let it cook for 12 hours after entering the refrigerator compartment (2-5 degrees).
[0026] (5) Use natto to produce natto milk: put the selected soybeans with intact grains in water at room temperature for 12 hours and then take them out. The soaked soybeans and the natto obtained in step (4) are in a mass ratio of 2: Mix the two in the ratio of 8, and a...
Embodiment 2
[0029] (1) Washing beans: Choose new soybeans from the year, beans with full grains, remove grass stalks, soil, sand, etc., and wash twice.
[0030] (2) Soak the beans: Soak the cleaned beans in clean water for 14 hours.
[0031] (3) Steaming beans: Steam the beans in a pressure cooker. After SAIC, turn the heat to low for 40 minutes. The beans should be steamed until they are flattened by a gentle pinch.
[0032] (4) Fermentation: Inoculate natto bacteria at 2% of the inoculum and culture at 38°C for 24 hours; after natto fermentation is over, wait 1 hour for natto to cool down naturally; put natto into a sterilized seal In the container, let it cook for 12 hours after entering the refrigerator compartment (2-5 degrees).
[0033] (5) Use natto to produce natto milk: put selected soybeans with intact grains into water at room temperature for 14 hours and then take them out. The soaked soybeans and the natto obtained in step (4) are in a mass ratio of 2: Mix the two in the ratio of 8,...
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Abstract
A method for making natto and soybean milk comprises the following steps: (1) soybean washing; (2) soybean immersion; (4) soybean steaming; (4) fermentation: inoculation with Bacillus natto accordingto an inoculum size of 1-2%, and culturing at 38-42 DEG C for 24 h; (5) production of a natto and soybean milk liquid by using natto; and (6) removal of the stink of the natto and soybean milk liquidthrough fermentation to obtain the natto and soybean milk. The method has the advantages of simple process flow, convenience in operation, and low cost, and the obtained natto and soybean milk has good moouthfeel; and the fermentation effect of the Bacillus natto makes the natto and soybean milk improve the immunity of human bodies through long-term drinking.
Description
Technical field [0001] The invention relates to a preparation method of natto soy milk, which belongs to the technical field of food processing. Background technique [0002] Natto, originated from tempeh in my country, belongs to the bacterial tempeh, and is one of the traditional foods in Japan. Soy products are made from soybeans through the fermentation of Bacillus subtilis (Bacillus subtilis). They are sticky, smelly, and taste slightly sweet. They not only retain the nutritional value of soybeans, are rich in vitamin K2, and improve the digestion and absorption rate of protein, but more importantly. It is the fermentation process that produces a variety of physiologically active substances, which can dissolve fibrin in the body and regulate other physiological functions. Rich in a variety of nutrients, regular consumption can prevent constipation, diarrhea and other intestinal diseases, increase bone density, prevent osteoporosis, can also adjust blood pressure in both dir...
Claims
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Application Information
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