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Production method of tea-aroma sugar-free natto cake

A production method, bean cake technology, applied in the direction of baking method, dough processing, pre-baked dough processing, etc., can solve the problems of strong smell, not in conformity with consumers' eating habits, etc. bright yellow effect

Inactive Publication Date: 2020-11-24
王欣
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Natto is rich in nutrients, including cellulose, trace elements, various amino acids, various enzyme compounds, Bacillus natto and its unique nattokinase. It is precisely because of so many enzyme substances that long-term consumption Natto has good health effects. However, although natto has high nutritional value and outstanding health functions, it has a strong smell and does not meet the eating habits of consumers in my country. Therefore, it is necessary to further develop related new foods and deep processing of natto. product

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0014] 1000 parts of soybean powder, 1000 parts of natto powder, 400 parts of xylitol, 20 parts of green tea powder, 300-600 parts of edible oil. The production steps are as follows: soak the soybeans at room temperature for 16h, ferment for 24h, powder at 40℃ to make soybean powder, put the fresh natto in an electric blast drying box, control the temperature at 50℃, and dry for 28h. Crush the dried natto particles for 20 seconds, and then put the coarse powder into a 60-mesh sieve to obtain natto powder.

[0015] The first step: configure the above materials according to the ratio, and then mix the above materials into powder.

[0016] The second step: add pure water to the above materials, then stir evenly and knead into a dough for use.

[0017] Step 3: Put the above dough into a clean container, and place it for fermentation.

[0018] Step 4: Divide the fermented dough into equal parts, and then mold it into a mold.

[0019] Step 5: Put the dough in the oven and take it out after ...

Embodiment 2

[0022] A method for preparing tea-flavored sugar-free natto cake, prepared from the following main raw materials in parts by weight: 2000 parts of soybean powder, 2000 parts of natto powder, 800 parts of xylitol, 40 parts of green tea powder, and 600 parts of edible oil . The production steps are as follows: soak the soybeans at room temperature for 16h, ferment for 24h, powder at 40℃ to make soybean flour, put the fresh natto in an electric heating blast drying box, control the temperature at 40℃, and dry for 32h. Crush the dried natto particles for 30 seconds, and then put the coarse powder into a 60-mesh sieve to obtain natto powder.

[0023] The first step: configure the above materials according to the ratio, and then mix the above materials into powder.

[0024] The second step: add pure water to the above materials, then stir evenly and knead into a dough for use.

[0025] Step 3: Put the above dough into a clean container, and place it for fermentation.

[0026] Step 4: Divi...

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PUM

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Abstract

The invention discloses a production method of a tea-aroma sugar-free natto cake. The tea-aroma sugar-free natto cake is prepared from the following main raw materials in parts by weight: 1000-2000 parts of soybean and natto powder, 400-800 parts of xylitol, 20-40 parts of green tea powder and 300-600 parts of edible oil. The production method comprises the steps of: mixing the raw materials, adding water, carrying out uniform stirring, carrying out kneading to obtain dough, carrying out fermentation and division, carrying out mold formation, putting the obtained product into a baking oven, carrying out baking, taking out the product, and carrying out sterilization and packaging, so as to obtain a finished product. The tea-aroma sugar-free natto cake is tender and yellow, fine and uniformin outline, complete in form and soft in taste, has slight tea aroma and bean aroma during eating and is a novel Chinese style cake with a healthcare function.

Description

Technical field [0001] The invention belongs to the field of research and development and production of fermented soybean products, and specifically relates to a method for making tea-flavored sugar-free natto cake. Background technique [0002] Traditional natto is made from soybeans as raw materials, inoculated with Bacillus natto, and fermented under certain conditions. Natto is rich in various enzymes such as daidzein glycosides, soy saponin, genistein glycosides, daidzein, isoflavones and genistein aglycone. These substances with certain biological activity are the material basis of natto's health functions. Natto is rich in nutrients, including cellulose, trace elements, a variety of amino acids, various enzyme compounds, Bacillus natto and its unique nattokinase. It is precisely because of so many enzymes that it is consumed for a long time. Natto has good health benefits. However, although natto has high nutritional value and outstanding health care functions, its stron...

Claims

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Application Information

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IPC IPC(8): A21D2/36A21D2/18A21D8/02A21D8/06A21D13/80A21D15/02
CPCA21D2/181A21D2/36A21D2/362A21D8/02A21D8/06A21D15/02A21D13/80
Inventor 王欣
Owner 王欣