Fruit and vegetable natto fermentation technology

Abstract

The invention discloses a fruit and vegetable natto fermentation technology which includes the steps: (1) soaking natto; (2) preparing natto companions A; (3) weighing the natto companions A accordingto 5% w / w of the soaked natto, adding 4 times of concentrated potato pulp w / v and uniformly coating the surface of the soaked natto with the concentrated potato pulp after homogenization; (4) cookingthe natto obtained in the step 3 at high temperature; (5) culturing strains; (6) performing inoculation and fermentation; (7) preparing natto companions B; (8) adding the natto companions B accordingto the proportion of 12% w / w of the fermented natto in the step 6, uniformly coating the surface of the natto with the natto companions B and performing baking fermentation until drying; (9) crushingthe dry natto in a clean environment and then placing the dry natto into a capsule or tablet to obtain a finished product. According to the fruit and vegetable natto fermentation technology, bacillusnatto grows vigorously, is high in spore forming rate, has fruit and vegetable fermentation flavor and is suitable for Chinese people.

Description

technical field [0001] The invention relates to the technical field of fruit and vegetable bean food processing, in particular to a fermentation process of fruit and vegetable natto. Background technique [0002] Bacillus natto (hereinafter referred to as Bacillus natto) is a traditional food made by fermenting and cooking soybeans. It originated from Chinese fermented soybeans and was later introduced to Japan. In Japanese folk, natto has been made and eaten for more than 2,000 years. Bacillus natto is a recognized probiotic. It expresses a large number of extracellular enzymes including protease, amylase, and cellulase during the fermentation and cooking of soybeans, leading to healthy biochemical changes in natto. It endows natto with many kinds of bioactive peptides, essential amino acids and vitamins, etc., which significantly improves the nutritional value and efficacy characteristics of natto. Natto has become a Japanese national treasure and excellent health food w...

AI Technical Summary

Problems solved by technology

But at present, in the natto fermentation process, there are still problems such as insufficient density of natto bacteria, low spore production rate, and difficult control of important parameters; moreover, traditional Japanese natto has a special ammonia odor, which is difficult for most Chinese consumers to accept. Make many people's diet and dining table rarely pay attention to this kind of high-quality and cheap health food

In the past ten years, many domestic scholars have achieved certain results through the research on related fermentation technology such as adjusting the culture parameters and optimizing the formula of raw materials, but they are only convenient to eat on the table, the validity period is short, the abundance of natto bacteria is low and The problem of lower sporulation rate is still not well resolved