Natto vinegar and preparation method thereof

A technology of soybean vinegar and natto, which is applied in the field of food manufacturing, can solve the problems of not having the functions of health care and health care, and achieve the effects of improving blood supply, promoting intestinal juice secretion, and accelerating sugar metabolism

Inactive Publication Date: 2019-05-31
黄绪明
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] With the development of the economy, people's consumption level is increasing day by day, and there are higher requirements for traditional condiments, and the vinegar made by traditional crafts is only used for seasoning and does not have the function of health care and health care.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0046] A kind of natto vinegar comprises the components of following parts by weight:

[0047] Natto: 45 servings;

[0048] Mulberries: 37 parts;

[0049] Jujube: 20 parts;

[0050] Acetic acid bacteria: 14 parts;

[0051] Saccharomyces cerevisiae: 9 parts;

[0052] Glutinous rice: 40 parts;

[0053] Brown rice: 45 servings;

[0054] Dictyophora: 19 parts;

[0055] Brown sugar: 12 parts.

[0056] The present invention also provides the preparation method of above-mentioned natto vinegar, comprises the following steps:

[0057]Step 1. Pretreatment of raw materials: first, soak brown rice and glutinous rice in clear water for 5 hours, then rinse and dry the brown rice and glutinous rice, put them into a pot and steam them, and dry the steamed brown rice and glutinous rice in a low temperature environment; This time, the purple-black mulberry was selected to be washed and dried, and the peeled jujube and the dried mulberry were put into a juicer to squeeze the juice to ma...

Embodiment 2

[0067] Embodiment two differs from embodiment one in that:

[0068] A kind of natto vinegar comprises the components of following parts by weight:

[0069] Natto: 40 servings;

[0070] Mulberries: 30 parts;

[0071] Jujube: 24 parts;

[0072] Acetobacter: 12 parts;

[0073] Saccharomyces cerevisiae: 11 parts;

[0074] Glutinous rice: 30 parts;

[0075] Brown rice: 37 servings;

[0076] Dictyophora: 17 parts;

[0077] Brown sugar: 10 parts.

[0078] In this embodiment, the concentration of the edible salt water added in the fifth step is 0.9%.

[0079] In this embodiment, the brown rice and glutinous rice in step 1 are air-dried in an environment with a temperature of 10°C.

[0080] In this embodiment, the temperature of the fermenter was kept at 34° C. during the fermentation in the second step.

[0081] In this embodiment, the sterilization temperature in step six is ​​80°C.

[0082] Others are the same as in Embodiment 1.

Embodiment 3

[0084] Embodiment three differs from embodiment one in that:

[0085] A kind of natto vinegar comprises the components of following parts by weight:

[0086] Natto: 55 servings;

[0087] Mulberries: 47 parts;

[0088] Jujube: 27 parts;

[0089] Acetic acid bacteria: 18 parts;

[0090] Saccharomyces cerevisiae: 14 parts;

[0091] Glutinous rice: 43 parts;

[0092] Brown rice: 40 parts;

[0093] Dictyophora: 24 parts;

[0094] Brown sugar: 14 parts.

[0095] In this embodiment, the concentration of the edible salt water added in the fifth step is 1%.

[0096] In this embodiment, the brown rice and glutinous rice in step 1 are air-dried in an environment with a temperature of 15°C.

[0097] In this embodiment, the temperature of the fermenter was kept at 37° C. during the fermentation in the second step.

[0098] In this embodiment, the sterilization temperature in step six is ​​89°C.

[0099] Others are the same as in Embodiment 1.

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PUM

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Abstract

The invention discloses natto vinegar which comprises, by weight, the following components: 40-55 parts of natto, 30-47 parts of mulberry, 20-27 parts of honey raisin tree fruits, 12-18 parts of acetic acid bacteria, 9-14 parts of saccharomyces cerevisiae, 30-43 parts of glutinous rice, 37-45 parts of brown rice, 17-24 parts of bamboo fungus and 10-14 parts of brown sugar. The invention also provides a preparation method of the natto vinegar. The preparation method comprises the following steps: pretreatment of raw materials, fermentation of brown rice and glutinous rice, fermentation of mulberry and honey raisin tree fruits, acetification, filtration and sterilization. The natto vinegar can maintain the internal environment of the intestinal tract of a human body to be orderly, ensure normal operation of the intestinal tract function, and can prevent intestinal tract diseases; besides, the composition also has the effects of losing weight and shaping body, beautifying the skin, maintaining the beauty and resisting aging, and also has the functions of reducing blood pressure, reducing blood fat and resisting cancers.

Description

technical field [0001] The invention relates to the technical field of food production, in particular to natto vinegar and a preparation method thereof. Background technique [0002] Natto is made from soybeans fermented by Bacillus natto (Bacillus subtilis). It is sticky, smells bad, and tastes slightly sweet. It not only retains the nutritional value of soybeans, is rich in vitamin K2, and improves the digestion and absorption rate of protein. More importantly, a variety of physiologically active substances are produced during the fermentation process, which can dissolve fibrin in the body and regulate other physiological functions. Moreover, natto is rich in various nutrients. Regular consumption can prevent intestinal diseases such as constipation and diarrhea, and improve the health of the body. Bone density, preventing osteoporosis, can also regulate blood pressure in two directions, dissolve old thrombus plaques, regulate blood lipids, eliminate fatigue, and comprehen...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12J1/04C12R1/865C12R1/02
Inventor 黄绪明
Owner 黄绪明
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