Natto, and preparation method and application thereof

A technology of natto and bean products, which is applied in the field of natto and its preparation, can solve the problems of natto sensory restriction on the development of natto industry, and achieve the effect of improving blood fat reduction

Pending Publication Date: 2021-07-23
HEFEI INSTITUTES OF PHYSICAL SCIENCE - CHINESE ACAD OF SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] my country has a long history of using soybean fermented food, but the unsuitability of Chinese consumers to the sensory perception of natto severely limits the development of my country's natto industry

Method used

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  • Natto, and preparation method and application thereof
  • Natto, and preparation method and application thereof

Examples

Experimental program
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Effect test

Embodiment 1

[0032] A kind of embodiment of natto of the present invention, the preparation method of natto described in the present embodiment is as follows:

[0033] (1) Clean the soybeans and the broken highland barley which accounts for 3% of the soybean mass, soak them in sterile water at 4°C, drain and cook at 121°C for 40 minutes;

[0034] (2) Mix rice flour, bran, and soybean flour evenly in a mass ratio of 50:30:20, then add water of the same quality, mix evenly and use it as a compost, keep warm at 121°C for 30 minutes, then cool to below 40°C, Inserting Bacillus subtilis accounting for 1% of the mass of the compost, culturing at 37°C for 3 days, then taking it out and kneading it, and drying it at 40°C for 18 hours to obtain Bacillus subtilis powder;

[0035] (3) Dissolve 1 g of Bacillus subtilis powder in 10 mL of sterile water to prepare a bacterial agent, then spray the bacterial agent into 1 kg of soybeans and highland barley cooked in step (1), and incubate at 37° C. for 24...

Embodiment 2

[0037] An embodiment of the natto according to the present invention, the difference between the preparation method of the natto described in this embodiment and the embodiment 1 is that the quality of the broken highland barley is 4% of the soybean.

Embodiment 3

[0039] An embodiment of the natto according to the present invention, the difference between the preparation method of the natto described in this embodiment and the embodiment 1 is that the quality of the broken highland barley is 5% of the soybean.

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Abstract

The invention discloses natto, and a preparation method and application thereof, and relates to the technical field of food processing. The preparation method of the natto comprises the following steps of (1) cleanly cleaning crushed soybeans and highland barley, soaking the cleaned soybeans and highland barley in water, draining off water, and cooking the soaked soybeans and highland barley; (2) uniformly mixing rice flour, bran and bean flour, adding water to prepare a culture material, performing sterilization, then inoculating bacillus subtilis, performing culturing for 2 to 5 days at 37+/-1 DEG C, and taking out, rubbing, dispersing and drying the culture material; and (3) adding bacillus subtilis powder into water to prepare a microbial inoculum, spraying the microbial inoculum into the crushed soybeans and highland barley cooked in the step (1), and performing fermentation after uniformly mixing to obtain the natto. The natto prepared by the method disclosed by the invention has the advantages that the activity of nattokinase can be remarkably improved, and the nattokinase achieves a good health-care function and can promote dissolution of thrombus and blood circulation.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a natto and its preparation method and application. Background technique [0002] Natto is a traditional fermented food made by fermenting soybeans with Bacillus subtilis and undergoing a series of processing techniques. It is also a food with the same origin of medicine and food. Natto has a variety of health functions, including dissolving thrombus, promoting blood circulation, anti-cancer, antibacterial, anti-oxidation, delaying aging, preventing osteoporosis, improving intestinal environment and other physiological functions. [0003] Nattokinase, also known as Bacillus subtilisin, is an extremely potent clot-dissolving enzyme. Originally isolated from natto, it is mainly a serine protease produced by Bacillus subtilis. Nattokinase can not only prevent and treat vascular embolism diseases, but also has many advantages, such as: high food safety; no corresponding imm...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L11/50A23L7/104A23L33/115A23L33/17
CPCA23L7/104A23L33/115A23L33/17A23V2002/00A23V2200/3262A23V2250/18A23V2250/5438
Inventor 陈祥松朱薇薇吴金勇袁丽霞孙立洁李俊姚建铭
Owner HEFEI INSTITUTES OF PHYSICAL SCIENCE - CHINESE ACAD OF SCI
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