Probiotic radix fici simplicissimae chickpea natto and preparation method thereof

Abstract

The invention discloses probiotic radix fici simplicissimae chickpea and a preparation method thereof. The preparation method comprises the steps of selection, cleaning, surface drying, high-pressure braising, bacillus natto inoculation, two-stage fermentation, draining, probiotic and chickpea powder wrapping, low-temperature fermentation, drying and the like. The bacillus natto fermentation product has multiple benefits, the chickpeas are rich in nutrition, and the radix fici simplicissimae has multiple health-care effects. The nutritional values of the three components and the health-care function of the probiotics are combined, and a novel healthy food is developed. Compared with the prior art, the chickpeas and the radix fici simplicissimae are synchronously processed by adopting a one-step method in the same container, so that the technology is simplified, the preparation time is shortened, the efficiency is improved, the energy consumption and the cost are reduced, and the waste discharge is reduced; the chickpea and radix fici simplicissimae lixivium is used as a carbon source and a nitrogen source for bacillus natto fermentation, additional material equipment is not needed, and the prepared radix fici simplicissimae lixivium is rich in product flavor; probiotics are introduced, so that the health-care function of the product is improved.

Description

Technical Field

[0001] The invention relates to the technical field of food, and in particular to a kind of probiotic quinoa chickpea natto and a preparation method thereof. Background Art

[0002] Natto is made from soybeans fermented with Bacillus natto and has many benefits, such as improving intestinal flora, lowering cholesterol, and preventing cardiovascular diseases. The fermentation products of Bacillus natto mainly include nattokinase, vitamin K2, isoflavones, etc. Nattokinase has the effect of dissolving blood clots and helps prevent and treat cardiovascular diseases. Vitamin K2 is essential for bone health and can promote calcium absorption and utilization and prevent osteoporosis. Isoflavones have antioxidant and anti-tumor effects.

[0003] Chickpeas are a nutritious legume food that is rich in high-quality protein. Its protein content is higher than that of most legumes. Chickpeas are rich in dietary fiber, which helps promote intestinal peristalsis and prevent constipation. Dietary fiber can also lower cholesterol levels and prevent cardiovascular diseases. Chickpeas have a low fat content and are mainly unsaturated fatty acids, which help lower blood cholesterol levels and prevent cardiovascular diseases. Chickpeas are rich in minerals and vitamins, such as iron, zinc, magnesium, B vitamins, vitamin C, etc. These nutrients play an important role in maintaining normal physiological functions of the body and enhancing immunity.

[0004] Five-fingered peach is rich in nutrients such as amino acids, sugars, organic acids, and minerals. Among them, amino acids are complete in variety and high in content, and have high nutritional value. The various nutrients in five-fingered peach have antioxidant and anti-inflammatory effects, which can improve human immunity and prevent diseases. Five-fingered peach not only has the effects of strengthening the spleen and lungs, promoting qi and removing dampness, relaxing muscles and activating collaterals, but also has a certain therapeutic effect on symptoms such as weak spleen and stomach, lung deficiency cough, rheumatism and pain, and has a unique aroma that can improve the flavor of food.

[0005] The types of natto products on the market are relatively single. The development of probiotic five-fingered ginseng chick natto products can enrich the types of natto fermented products and provide consumers with more choices. With the improvement of people's living standards and the enhancement of health awareness, the demand for foods with health functions is increasing. Probiotic five-fingered ginseng chick natto combines the unique nutritional value of natto, chickpeas and five-fingered ginseng and the health functions of probiotics, which can meet consumers' demand for healthy food. The aroma of five-fingered ginseng adds a unique flavor to natto, making the product more delicious. The development of probiotic five-fingered ginseng chick natto products is very necessary and has great market value. The probiotic five-fingered ginseng chick natto and its preparation method involved in the present invention will provide consumers with a new type of healthy food to meet people's demand for health. Summary of the invention

[0006] The purpose of the present invention is to develop a preparation process for a probiotic five-fingered ginseng chick natto product, enrich the types of natto fermentation products, and significantly shorten the production cycle through a one-step method, not only to improve the nutrient content and antioxidant capacity, but also to enrich the product health function through the introduction of exogenous probiotics, and change the single product form.

[0007] The technical solution adopted by the present invention is as follows:

[0008] A method for preparing beneficial quinoa chickpea natto comprises the following steps:

[0009] (1) Selection, cleaning, and surface drying: Select chickpeas and quinquefolia roots that are intact and not obviously damaged, clean them with clean water until there are no obvious stains, then perform ultrasonic cleaning, drain, and dry them with air at room temperature.

[0010] (2) High-pressure stewing: The surface-dried chickpeas and quinoa obtained in step (1) are placed in a high-pressure container, clean water is added for high-pressure stewing, and then the temperature is naturally reduced.

[0011] (3) Inoculating Bacillus natto: The mixture obtained in step (2) is inoculated with Bacillus natto.

[0012] (4) Fermentation: The mixture obtained in step (3) is subjected to a two-stage fermentation culture.

[0013] (5) Draining: The mixture obtained in step (4) is placed under sterile conditions, and the five-fingered peach chickpea natto is separated from the fermentation liquid and drained.

[0014] (6) Encapsulating probiotics and chickpea powder: Encapsulating the five-fingered peach chickpea natto obtained in step (5) with probiotic chickpea powder.

[0015] (7) Low temperature fermentation: The powdered quinoa chickpea natto obtained in step (6) is subjected to low temperature fermentation.

[0016] (8) Drying: The product obtained in step (7) is subjected to low-temperature drying or freeze-drying to obtain probiotic quinoa chickpea natto.

[0017] In step (1), the ultrasonic cleaning is carried out at an ultrasonic frequency of 40 kHz for 10 minutes.

[0018] In step (2), the high-pressure stewing is stewing under high-pressure steam at 121° C. for 15 minutes.

[0019] In step (2), the natural cooling is to 40°C.

[0020] In step (4), the two-stage fermentation culture is first placed at 120r / min, 35°C for 3 hours, and then statically cultured at 30°C for 6 hours.

[0021] In step (6), the probiotic chickpea powder is a mixture of probiotics and chickpea powder.

[0022] In step (7), the low-temperature fermentation is carried out at 40° C. for 6 hours.

[0023] The invention also provides a probiotic quinoa chickpea natto prepared by the preparation method.

[0024] Compared with the prior art, the present invention has the following beneficial effects:

[0025] 1. By using a one-step method to process quinquefolius and chickpeas in the same container simultaneously, the quinquefolius extract preparation process and the chickpea soaking and cooking process are simplified to one step. There is no need to soak the chickpeas in advance and prepare the quinquefolius extract. This technology simplifies the process, shortens the preparation time, improves production efficiency, reduces energy consumption, and reduces waste emissions.

[0026] 2. After cooking, natto bacteria fermentation is carried out in the same container, and chickpea and five-fingered peach extracts are used as carbon and nitrogen sources. No additional materials and equipment are required. This technology not only simplifies the process and reduces costs, but also reduces waste emissions.

[0027] 3. The flavor of the product is greatly enriched by using the extract of Psoralea corylifolia to process chickpeas.

[0028] 4. The introduction of probiotics enhances the health function of the product, and the types and functions of probiotics can be selected and compounded according to health needs. BRIEF DESCRIPTION OF THE DRAWINGS

[0029] Figure 1 It is a process flow chart of the present invention.

[0030] Figure 2 A flow chart was prepared for each example.

[0031] Figure 3 A diagram of the preparation process.

[0032] Figure 4 These are finished product pictures of Examples 1, 3, 4, and 5. DETAILED DESCRIPTION

[0033] The following examples are provided to further illustrate the present invention, rather than to limit the present invention.

[0034] The present invention provides a preparation process of a probiotic five-fingered ginseng chickpea natto product, and the overall process flow is as follows: Figure 1As shown, the specific operation process of each embodiment is as follows Figure 2 As shown in the figure, the preparation process and the obtained probiotic five-fingered peach chickpea natto product are as follows Figure 3 , 4 shown.

[0035] Example 1

[0036] The method comprises the following steps: step 1, selecting, washing and surface drying; step 2, high pressure stewing; step 3, inoculating natto bacteria; step 4, fermentation; step 5, draining; step 6, wrapping probiotics and chickpea flour; step 7, low temperature fermentation; step 8, drying, specifically:

[0037] (1) Selection, cleaning, and surface drying: Select chickpeas and quinquefolia roots that are intact and not obviously damaged, clean them with clean water until there are no obvious stains, then perform ultrasonic cleaning at an intensity of 40 kHz for 10 min, drain them, and dry them with air at room temperature.

[0038] (2) High-pressure stewing: 250 g of the surface-dried chickpeas and 50 g of quinoa obtained in step (1) were placed in a high-pressure container, 1.3 L of clean water was added, and high-pressure stewing was performed at 121° C. for 15 min, followed by natural cooling to 40° C.

[0039] (3) Inoculating with Bacillus natto: Inoculating the mixture obtained in step (2) with Bacillus natto, the mixture comprising Prunus armeniaca, Prunus armeniaca infusion liquid and chickpeas soaked with the Prunus armeniaca infusion liquid, placing the container in a sterile environment and inoculating with commercial natto strains purchased on the market (Guangdong Shunde Shangchuan Biotechnology Co., Ltd.).

[0040] (4) Fermentation: The mixture of the five-fingered peach, chickpea and natto liquid obtained in step (3) is subjected to a two-stage fermentation culture, firstly cultured at 120 r / min and 35° C. for 3 hours, and then statically cultured at 30° C. for 6 hours.

[0041] (5) Draining: The mixture obtained in step (4) is placed under sterile conditions, and the five-fingered peach chickpea natto is separated from the fermentation liquid and drained.

[0042] (6) Encapsulating probiotics and chickpea powder: Encapsulating the five-fingered peach chickpea natto obtained in step (5) with probiotic chickpea powder.

[0043] (7) Low temperature fermentation: The powdered quinoa natto obtained in step (6) is subjected to low temperature fermentation at 40° C. for 6 hours.

[0044] (8) Drying: The product obtained in step (7) is subjected to low-temperature drying or freeze-drying to obtain the final product, probiotic quinoa chickpea natto.

[0045] Example 2

[0046] The method comprises the following steps: step 1, selecting, washing and surface drying; step 2, high pressure stewing; step 3, fermentation; step 4, draining; step 5, wrapping probiotics and chickpea flour; step 6, low temperature fermentation; step 7, drying, specifically:

[0047] (1) Selection, cleaning, and surface drying: Select chickpeas and quinquefolia roots that are intact and not obviously damaged, clean them with clean water until there are no obvious stains, then perform ultrasonic cleaning at an intensity of 40 kHz for 10 min, drain them, and dry them with air at room temperature.

[0048] (2) High-pressure stewing: 250 g of the surface-dried chickpeas and 50 g of quinoa obtained in step (1) were placed in a high-pressure container, 1.3 L of clean water was added, and high-pressure stewing was performed at 121° C. for 15 min, followed by natural cooling to 40° C.

[0049] (3) Fermentation: The mixture of quinoa and chickpea obtained in step (2) is subjected to a two-stage fermentation culture, firstly cultured at 120 r / min and 35° C. for 3 hours, and then cultured at 30° C. for 6 hours.

[0050] (4) Draining: The mixture obtained in step (3) is placed under sterile conditions to separate the five-fingered peach chickpea natto from the fermentation liquid and drain.

[0051] (5) Encapsulating probiotics and chickpea powder: Encapsulating the five-fingered peach chickpea natto obtained in step (4) with probiotic chickpea powder.

[0052] (6) Low temperature fermentation: The powdered quinoa natto obtained in step (5) is subjected to low temperature fermentation at 40° C. for 6 hours.

[0053] (7) Drying: The product obtained in step (6) is subjected to low-temperature drying or freeze-drying to obtain the final product, probiotic quinoa chickpea natto.

[0054] Example 3

[0055] The method comprises the following steps: step 1, selecting, washing and surface drying; step 2, high pressure stewing; step 3, inoculating natto bacteria; step 4, fermentation; step 5, draining; step 6, wrapping probiotics and corn starch; step 7, low temperature fermentation; step 8, drying, specifically:

[0056] (1) Selection, cleaning, and surface drying: Select chickpeas and quinquefolia roots that are intact and not obviously damaged, clean them with clean water until there are no obvious stains, then perform ultrasonic cleaning at an intensity of 40 kHz for 10 min, drain them, and dry them with air at room temperature.

[0057] (2) High-pressure stewing: 250 g of the surface-dried chickpeas and 50 g of quinoa obtained in step (1) were placed in a high-pressure container, 1.3 L of clean water was added, and high-pressure stewing was performed at 121° C. for 15 min, followed by natural cooling to 40° C.

[0058] (3) Inoculating with Bacillus natto: Inoculating the mixture obtained in step (2) with Bacillus natto, the mixture comprising Prunus armeniaca, Prunus armeniaca infusion liquid and chickpeas soaked with the Prunus armeniaca infusion liquid, placing the container in a sterile environment and inoculating with commercial natto strains purchased on the market (Guangdong Shunde Shangchuan Biotechnology Co., Ltd.).

[0059] (4) Fermentation: The mixture of the five-fingered peach, chickpea and natto liquid obtained in step (3) is subjected to a two-stage fermentation culture, firstly cultured at 120 r / min and 35° C. for 3 hours, and then statically cultured at 30° C. for 6 hours.

[0060] (5) Draining: The mixture obtained in step (4) is placed under sterile conditions, and the five-fingered ginseng chickpea natto is separated from the fermentation liquid and drained.

[0061] (6) Coating probiotics and corn starch: Coat the five-fingered peach chickpea natto obtained in step (5) with probiotic corn starch.

[0062] (7) Low temperature fermentation: The powdered quinoa natto obtained in step (6) is subjected to low temperature fermentation at 40° C. for 6 hours.

[0063] (8) Drying: The product obtained in step (7) is subjected to low-temperature drying or freeze-drying to obtain the final product, probiotic quinoa chickpea natto.

[0064] Example 4

[0065] The process comprises the following steps: step 1, selecting, washing and surface drying; step 2, high pressure stewing; step 3, inoculating natto bacteria; step 4, fermentation; step 5, draining; step 6, low temperature fermentation, specifically:

[0066] (1) Selection, cleaning, and surface drying: Select chickpeas and quinquefolia roots that are intact and not obviously damaged, clean them with clean water until there are no obvious stains, then perform ultrasonic cleaning at an intensity of 40 kHz for 10 min, drain them, and dry them with air at room temperature.

[0067] (2) High-pressure stewing: 250 g of the surface-dried chickpeas and 50 g of quinoa obtained in step (1) were placed in a high-pressure container, 1.3 L of clean water was added, and high-pressure stewing was performed at 121° C. for 15 min, followed by natural cooling to 40° C.

[0068] (3) Inoculating Bacillus natto: Inoculating Bacillus natto into the mixture obtained in step (2), wherein the mixture comprises quinquefolius, quinquefolius infusion liquid, and chickpeas soaked with the quinquefolius infusion liquid, placing the container in a sterile environment, and inoculating a commercial quinquefolius strain purchased on the market (Guangdong Shunde Shangchuan Biotechnology Co., Ltd.);

[0069] (4) Fermentation: The mixture of the five-fingered peach, chickpea and natto liquid obtained in step (3) is subjected to a two-stage fermentation culture, firstly cultured at 120 r / min and 35° C. for 3 hours, and then statically cultured at 30° C. for 6 hours.

[0070] (5) Draining: The mixture obtained in step (4) is placed under sterile conditions, and the five-fingered ginseng chickpea natto is separated from the fermentation liquid and drained.

[0071] (6) Low temperature fermentation: The quinoa natto obtained in step (5) is subjected to low temperature fermentation at 40° C. for 6 hours to obtain the final product, wet quinoa natto.

[0072] Example 5

[0073] The method comprises the following steps: step 1, selecting, washing and surface drying; step 2, high pressure stewing; step 3, inoculating natto bacteria; step 4, fermentation; step 5, draining; step 6, wrapping probiotics and chickpea flour; step 7, low temperature fermentation; step 8, drying, specifically:

[0074] (1) Selection, cleaning, and surface drying: Select chickpeas and quinquefolia roots that are intact and not obviously damaged, clean them with clean water until there are no obvious stains, then perform ultrasonic cleaning at an intensity of 40 kHz for 10 min, drain them, and dry them with air at room temperature.

[0075] (2) High-pressure stewing: 2.5 kg of the surface-dried chickpeas and 500 g of quinoa obtained in step (1) were placed in a high-pressure container, 13 L of clean water was added, and high-pressure stewing was performed at 121° C. for 15 min, followed by natural cooling to 40° C.

[0076] (3) Inoculating with Bacillus natto: Inoculating the mixture obtained in step (2) with Bacillus natto, the mixture comprising Prunus armeniaca, Prunus armeniaca infusion liquid and chickpeas soaked with the Prunus armeniaca infusion liquid, placing the container in a sterile environment and inoculating with commercial natto strains purchased on the market (Guangdong Shunde Shangchuan Biotechnology Co., Ltd.).

[0077] (4) Fermentation: The mixture of the five-fingered peach, chickpea and natto liquid obtained in step (3) is subjected to a two-stage fermentation culture, firstly cultured at 120 r / min and 35° C. for 3 hours, and then statically cultured at 30° C. for 6 hours.

[0078] (5) Draining: The mixture obtained in step (4) is placed under sterile conditions, and the five-fingered peach chickpea natto is separated from the fermentation liquid and drained.

[0079] (6) Encapsulating probiotics and chickpea powder: Encapsulating the five-fingered peach chickpea natto obtained in step (5) with probiotic chickpea powder.

[0080] (7) Low temperature fermentation: The powdered quinoa natto obtained in step (6) is subjected to low temperature fermentation at 40° C. for 6 hours.

[0081] (8) Drying: The product obtained in step (7) is subjected to low-temperature drying or freeze-drying to obtain the final product, probiotic quinoa chickpea natto.

[0082] The nutritional components and sensory evaluation scores of each example are shown in Tables 1 and 2.

[0083] Table 1 Sensory evaluation results of the products obtained in each embodiment

[0084]

[0085]

[0086] Table 2 Nutritional composition of the products obtained in each embodiment

[0087]

[0088] The results show that the flavor score of the product obtained in Example 2 without the inoculation of natto bacteria is slightly lower, and the protein content, dietary fiber content and effective colony count of the product are all reduced. The flavor score of the product obtained in Example 3 using probiotic corn starch instead of probiotic chickpea flour for encapsulation is significantly reduced, and the protein content and dietary fiber content of the product are both reduced, and the water content is increased. The product obtained in Example 4 without the use of probiotic chickpea flour for encapsulation and without low-temperature drying / freeze drying has a higher water content.

[0089] The above are only preferred embodiments of the present invention. It should be noted that the above preferred embodiments should not be regarded as limiting the present invention, and the protection scope of the present invention should be based on the scope defined by the claims. For ordinary technicians in this technical field, several improvements and modifications can be made without departing from the spirit and scope of the present invention, and these improvements and modifications should also be regarded as the protection scope of the present invention.

Claims

1. A method for preparing beneficial five-fingered peach chickpea natto, characterized in that: The following steps are involved: (1) Selection, cleaning, and surface drying: Select chickpeas and quinquefolia roots that are intact and not obviously damaged, clean them with clean water until there are no obvious stains, then perform ultrasonic cleaning, drain, and perform air drying at room temperature; (2) high-pressure stewing: placing the surface-dried chickpeas and quinoa obtained in step (1) in a high-pressure container, adding clean water for high-pressure stewing, and then naturally cooling; (3) inoculating Bacillus natto: inoculating the mixture obtained in step (2) with Bacillus natto; (4) Fermentation: subjecting the mixture obtained in step (3) to a two-stage fermentation culture; (5) draining: placing the mixture obtained in step (4) under sterile conditions, separating the five-fingered peach chickpea natto from the fermentation liquid, and draining; (6) Encapsulating probiotics and chickpea flour: Encapsulating the five-fingered peach chickpea natto obtained in step (5) with probiotic chickpea flour; (7) low temperature fermentation: subjecting the powdered quinoa natto obtained in step (6) to low temperature fermentation; (8) Drying: The product obtained in step (7) is subjected to low-temperature drying or freeze-drying to obtain probiotic quinoa chickpea natto.

2. The method for preparing the beneficial five-fingered peach chickpea natto according to claim 1, characterized in that: In step (1), the ultrasonic cleaning is carried out at an ultrasonic frequency of 40 kHz for 10 minutes.

3. The method for preparing the beneficial five-fingered peach chickpea natto according to claim 1, characterized in that: In step (2), the high-pressure stewing is stewing under high-pressure steam at 121° C. for 15 minutes.

4. The method for preparing the beneficial five-fingered peach chickpea natto according to claim 1, characterized in that: In step (2), the natural cooling is to 40°C.

5. The method for preparing the beneficial five-fingered peach chickpea natto according to claim 1, characterized in that: In step (4), the two-stage fermentation culture is first placed at 120r / min, 35°C for 3 hours, and then statically cultured at 30°C for 6 hours.

6. The method for preparing the beneficial five-fingered peach chickpea natto according to claim 1, characterized in that: In step (7), the low-temperature fermentation is carried out at 40° C. for 6 hours.

7. The probiotic quinoa chickpea natto prepared by the preparation method according to any one of claims 1 to 6.

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