Three-bean natto jelly and preparation technology thereof

Abstract

The invention belongs to the technical field of jelly preparation, and particularly relates to three-bean natto jelly and a preparation process thereof. The preparation process comprises the following steps: (1) soaking: mixing red beans, black beans and soybeans to obtain mixed beans, washing the mixed beans with clear water, and adding water for soaking; (2) cooking: fishing out the soaked mixed beans, and cooking for 20-30 minutes; (3) inoculating bacillus natto: cooling the cooked mixed beans, inoculating bacillus natto liquid into the cooked mixed beans, and uniformly stirring; (4) fermenting: sealing the inoculated mixed beans, and fermenting; (5) after-ripening: after fermentation, storing at 4 DEG C to obtain natto paste; and (6) preparing the jelly. The three-bean natto jelly prepared by the preparation method disclosed by the invention is good in comprehensive oxidation resistance and high in storage stability.

Description

Technical Field

[0001] The invention belongs to the technical field of jelly, and particularly relates to three-bean natto jelly and a preparation process thereof. Background Art

[0002] Natto is a traditional fermented food, mainly made from fermented soybeans. Natto has a unique flavor and texture, rich in a variety of nutrients and active substances that are beneficial to health. It has good health functions, such as dissolving blood clots, lowering blood pressure, preventing cancer, anti-oxidation, and preventing osteoporosis. In addition, natto also has the functions of lowering cholesterol, preventing diabetes, and preventing complications of asthma. With the pursuit of healthy diets in modern society, natto has received more and more attention. There are many natto product developments, including natto, bacterial agents, nattokinase, and other natto products. Jelly is a daily food. When enriching the types of natto and its products, diversifying natto products, and expanding the natto product market, jelly has become one of the good choices.

[0003] Antioxidant is the abbreviation of antioxidant free radicals. In English, it is called Anti-Oxidant. In the process of continuous contact between the human body and the outside world, such as breathing (oxidation reaction), external pollution, radiation exposure and other factors, free radicals will be continuously produced in the human body. Free radicals are molecules or ions with unpaired electrons, which have high reactivity. Once they are produced, they will quickly react with surrounding molecules, causing various destructive effects. Free radical oxidation and its intermediates seriously damage biological membranes, enzymes, vitamins, proteins and living cell functions, some of which are recognized carcinogens. Therefore, studying antioxidants can effectively overcome the harm it brings, and it is also one of the most important functional demands of the market.

[0004] Most existing natto products use nattokinase to describe the product effect, which mainly reflects the cardiovascular effects such as thrombolysis. In order to obtain better results, some products will ferment natto bacteria with non-bean bases, but the above have deviated from the scope of natto, the product taste is different from that of pure natto products, and it cannot meet consumers' taste and functional requirements for pure natto products. The invention patent with application number CN202010219510.3 provides a method for making vegetable and fruit jelly containing nattokinase, which specifically includes: adding natto subtilis to the sterile soy milk for fermentation, centrifuging the fermented soy milk to obtain the supernatant, spray drying the supernatant to obtain natto spray powder; adding sterile water to the natto spray powder to obtain a reconstituted solution, and compounding the reconstituted solution with vegetable and fruit juice, syrup and jelly powder aqueous solution. The nattokinase in the jelly prepared by this method has high activity, but the overall antioxidant effect is not ideal.

[0005] Therefore, there is an urgent need for a three-bean natto jelly with high antioxidant activity and a preparation process thereof. Summary of the invention

[0006] The invention aims to provide a three-bean natto jelly and a preparation process thereof.

[0007] In order to achieve the above object, the present invention provides the following technical solutions:

[0008] A preparation process of three-bean natto jelly comprises the following steps:

[0009] (1) Soaking: mixing red beans, black beans and yellow beans in a weight ratio of (0.7-1.3):1:(1.8-2.2) to obtain mixed beans, washing the mixed beans with clean water for 2-3 times, and soaking them in water at a soaking temperature of 7-10° C. for a soaking time of 20-25 h;

[0010] (2) Steaming: Take out the soaked mixed beans and steam them in a high pressure steam sterilizer at 121°C for 20-30 minutes;

[0011] (3) Inoculating Bacillus natto: Cool the steamed mixed beans to 40-45°C, inoculate the Bacillus natto solution into the steamed mixed beans, and stir evenly;

[0012] (4) Fermentation: sealing the inoculated mixed beans and fermenting them;

[0013] (5) Post-ripening: After fermentation, store at 4°C for 24-27 hours to obtain natto paste;

[0014] (6) Making jelly: Mix white sugar and food glue evenly, add distilled water and stir, and heat to dissolve; cool to 70-75°C, and continue to add citric acid; cool to 40-45°C, add natto paste, and stir evenly to obtain jelly liquid; pour the jelly liquid into a jelly cup, seal it with a jelly cup lid, cool to room temperature, and then place it at 0-4°C to stand and form, thereby obtaining three-bean natto jelly.

[0015] The present invention can improve the total antioxidant capacity of natto jelly by mixing red beans, black beans and soybeans in a specific ratio and fermenting them in a specific manner. At the same time, the present invention uses three kinds of beans, red beans, black beans and soybeans for fermentation, and the prepared three-bean natto jelly has a better taste. Because red beans, black beans and soybeans are all beans, but their ingredients are not exactly the same, and each kind of beans is different in nutrients, bioactive substances and other characteristics. The red beans, black beans and soybeans selected by the present invention will produce a synergistic effect in a specific fermentation process, thereby enhancing the content of active components with antioxidant capacity in the final product. At the same time, the combination of the three kinds of beans selected by the present invention can make the final product have a richer and more delicate taste. This combination of diversity not only improves the acceptability of the food, but also may make consumers' experience of the new product more pleasant.

[0016] Furthermore, the fermentation conditions are as follows: first, the temperature of the thermostat is raised to 30-35°C, the relative humidity is 55-60%, and the fermentation is carried out for 5-6 hours; then, the temperature is raised to 40-45°C, the relative humidity is 70-75%, and the fermentation is carried out for 15-16 hours; then, the temperature is raised to 50-55°C, the relative humidity is 90-95%, and the fermentation is carried out for 9-10 hours; finally, the temperature is raised to 50-55°C, the relative humidity is 70-75%, and the fermentation is carried out for 4-5 hours.

[0017] Natto jelly can be stored in a refrigerator to extend its shelf life, which means that consumers can enjoy fresh products for a longer period of time. However, the taste of natto jelly currently on the market deteriorates after long-term storage, and it is not possible to maintain good antioxidant activity. The present invention uses a specific fermentation method to improve the storage stability of natto jelly.

[0018] Furthermore, in the step (1), the ratio of mixed beans to water is 1:(2-5).

[0019] Furthermore, the preparation method of the natto bacteria liquid is: inoculating natto Bacillus subtilis into a nutrient broth liquid culture medium, placing it in a constant temperature culture shaker, and culturing it for 12-14 hours at 36-38° C. and 150-200 r / min.

[0020] Furthermore, the weight of the natto bacteria liquid accounts for 4-5% of the weight of the cooked mixed beans.

[0021] Further, the natto paste accounts for 10-12% of the total weight of the jelly.

[0022] Furthermore, the food gum comprises konjac gum and carrageenan in a weight ratio of (3-4):(6-7).

[0023] Further, the weight of the food gel accounts for 0.7-0.9% of the total weight of the jelly.

[0024] Further, the weight of white granulated sugar accounts for 10-13% of the total weight of the jelly.

[0025] Furthermore, the weight of citric acid accounts for 0.2-0.25% of the total weight of the jelly. The citric acid is first dissolved in a small amount of water, and the citric acid should be stirred when adding acid to make it evenly mixed to avoid causing high acidity in some areas.

[0026] The invention also provides three-bean natto jelly prepared by the preparation process.

[0027] Compared with the prior art, the advantages and beneficial effects of the present invention are:

[0028] (1) The present invention produces a three-color natto jelly product. By mixing red beans, black beans and yellow beans in a specific ratio and fermenting them, the total antioxidant capacity of natto jelly can be improved. Unlike existing natto products on the market that focus more on the nattokinase content and its effects on cardiovascular diseases such as thrombolysis, the product of the present invention is fermented and produced with antioxidant as an indicator. At the same time, the product has a good wire drawing length, indicating that the product of the present invention also has good nattokinase activity. The three-color natto jelly of the present invention is a natto product with high antioxidant activity based on a certain nattokinase activity.

[0029] (2) The three-bean natto jelly prepared by the present invention has an excellent taste. By mixing red beans, black beans and yellow beans in a specific ratio and fermenting them in a specific manner, the total antioxidant capacity of the natto jelly can be improved.

[0030] (3) The present invention uses a special fermentation method to improve the storage stability of natto jelly. BRIEF DESCRIPTION OF THE DRAWINGS

[0031] Figure 1 A schematic diagram of the natto paste prepared in Example 1;

[0032] Figure 2 A schematic diagram of the drawing of natto paste prepared in Example 1;

[0033] Figure 3 This is a schematic diagram of the three-bean natto jelly prepared in Example 1. DETAILED DESCRIPTION

[0034] The technical solutions in the embodiments of the present invention are described clearly and completely below. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of them. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.

[0035] The raw materials used in the following examples of the present invention are all commercially available products:

[0036] Bacillus natto was provided by the Microbiology Laboratory of the School of Life Sciences of Lingnan Normal University;

[0037] Soybeans, red beans, and black beans are available at Yanling Supermarket of Lingnan Normal University;

[0038] Nutrient broth liquid culture medium, Beijing Aoboxing Biotechnology Co., Ltd.;

[0039] Citric acid, Weifang Yingxuan Industrial Co., Ltd.;

[0040] Konjac gum, Hubei Qiangsen Konjac Technology Co., Ltd.;

[0041] Carrageenan, Linyi Aidesen Biotechnology Co., Ltd.

[0042] Example 1

[0043] This embodiment provides a three-bean natto jelly, and its preparation process comprises the following steps:

[0044] (1) Soaking: red beans, black beans and yellow beans are mixed in a weight ratio of 1:1:2 to obtain mixed beans, the mixed beans are washed with clean water for 3 times, and soaked in water, the ratio of the mixed beans to water is 1:4; the soaking temperature is 8°C, and the soaking time is 22 hours;

[0045] (2) Steaming: Take out the soaked mixed beans and steam them in a high pressure steam sterilizer at 121°C for 25 min;

[0046] (3) Inoculating Bacillus natto: Cooling the cooked mixed beans to 42° C., inoculating Bacillus natto liquid into the cooked mixed beans, and stirring evenly; the preparation method of the Bacillus natto liquid is as follows: inoculating Bacillus natto into a nutrient broth liquid culture medium, placing it in a constant temperature culture shaker, and culturing it at 37° C. and 160 r / min for 12 hours; the weight of the Bacillus natto liquid accounts for 4.5% of the weight of the cooked mixed beans;

[0047] (4) Fermentation: The inoculated mixed beans are sealed and fermented under the following conditions: first, the temperature of the thermostat is raised to 32° C. and the relative humidity is 57% for 5.4 h; then, the temperature is raised to 42° C. and the relative humidity is 72% for 15.5 h; then, the temperature is raised to 52° C. and the relative humidity is 92% for 9.4 h; finally, the temperature is raised to 52° C. and the relative humidity is 73% for 4.5 h;

[0048] (5) Post-ripening: After fermentation, store at 4°C for 25 h to obtain natto paste;

[0049] (6) Making jelly: evenly mix white sugar and food glue, add distilled water, stir, and heat to dissolve; cool to 72°C, continue to add citric acid; cool to 42°C, add natto paste, stir evenly, and obtain jelly liquid; the natto paste accounts for 11% of the total weight of the jelly; the food glue includes konjac gum and carrageenan in a weight ratio of 4:6; the weight of the food glue accounts for 0.8% of the total weight of the jelly; the weight of white sugar accounts for 11% of the total weight of the jelly; pour the jelly liquid into a jelly cup, seal it with a jelly cup lid, cool to room temperature, and then stand at 4°C to form, thereby obtaining three-bean natto jelly.

[0050] Example 2

[0051] This embodiment provides a three-bean natto jelly, and its preparation process comprises the following steps:

[0052] (1) Soaking: red beans, black beans and yellow beans are mixed in a weight ratio of 0.7:1:2.2 to obtain mixed beans, the mixed beans are washed with clean water for 3 times, and soaked in water, the ratio of the mixed beans to water is 1:4; the soaking temperature is 10°C, and the soaking time is 25 hours;

[0053] (2) Steaming: Take out the soaked mixed beans and steam them in a high pressure steam sterilizer at 121°C for 30 min;

[0054] (3) Inoculating Bacillus natto: Cooling the cooked mixed beans to 42° C., inoculating Bacillus natto liquid into the cooked mixed beans, and stirring evenly; the preparation method of the Bacillus natto liquid is as follows: inoculating Bacillus natto into a nutrient broth liquid culture medium, placing it in a constant temperature culture shaker, and culturing it at 37° C. and 160 r / min for 12 hours; the weight of the Bacillus natto liquid accounts for 4.5% of the weight of the cooked mixed beans;

[0055] (4) Fermentation: The inoculated mixed beans are sealed and fermented. The fermentation conditions are as follows: first, the temperature of the thermostat is raised to 30° C. and the relative humidity is 60% for 5 hours; then, the temperature is raised to 45° C. and the relative humidity is 75% for 16 hours; then, the temperature is raised to 50° C. and the relative humidity is 95% for 10 hours; finally, the temperature is raised to 50° C. and the relative humidity is 75% for 5 hours;

[0056] (5) Post-ripening: After fermentation, store at 4°C for 24 hours to obtain natto paste;

[0057] (6) Making jelly: Mix white sugar and food glue evenly, add distilled water, stir, and heat to dissolve; cool to 70°C, continue to add citric acid; cool to 40°C, add natto paste, stir evenly, and obtain jelly liquid; the natto paste accounts for 10% of the total weight of the jelly; the food glue includes konjac gum and carrageenan in a weight ratio of 3:7; the weight of the food glue accounts for 0.7% of the total weight of the jelly; the weight of white sugar accounts for 10% of the total weight of the jelly; pour the jelly liquid into a jelly cup, seal it with a jelly cup lid, cool to room temperature, and then place it at 4°C to stand and form, thereby obtaining three-bean natto jelly.

[0058] Comparative Example 1

[0059] The difference between this comparative example and Example 1 is that only soybeans are used for fermentation.

[0060] Comparative Example 2

[0061] The difference between this comparative example and Example 1 is that red beans, yellow beans and black beans are mixed in a weight ratio of 2:3:1 to obtain mixed beans.

[0062] Comparative Example 3

[0063] The difference between this comparative example and Example 1 is that the inoculated mixed beans are sealed and fermented. The fermentation conditions are: the temperature of the thermostat is raised to 45° C., the relative humidity is 70%, and the fermentation is carried out for 36 hours.

[0064] Comparative Example 4

[0065] The difference between this comparative example and Example 1 is that the inoculated mixed beans are sealed and fermented. The fermentation conditions are as follows: first, the temperature of the thermostat is raised to 50°C and the relative humidity is 95%, and fermented for 9 hours; then, the temperature is 45°C and the relative humidity is 75%, and fermented for 9 hours; then, the temperature is 40°C and the relative humidity is 65%, and fermented for 9 hours; finally, the temperature is 35°C and the relative humidity is 55%, and fermented for 9 hours.

[0066] Performance Testing

[0067] The performance test was performed on the three-bean natto jelly prepared in Examples 1-2 and Comparative Examples 1-4.

[0068] 1. 20 sensory assessors were selected to conduct sensory assessment on the natto paste prepared in Examples 1-2 and Comparative Examples 1-4, and score each item respectively. The total score of the five items was calculated, and the average of the 20 people was calculated. The scoring criteria are shown in Table 1.

[0069] The above assessors conducted sensory evaluation on the three-bean natto jelly stored for 0 months, 3 months and 6 months, scored each item respectively, calculated the total score of the four items, calculated the average of the 20 people, and took the integer. The evaluation criteria are shown in Table 2.

[0070] The evaluation results are shown in Table 3.

[0071] Table 1 Natto sauce scoring standard

[0072]

[0073] Table 2 Sensory evaluation table of three-bean natto jelly

[0074]

[0075]

[0076] Table 3 Scoring results

[0077]

[0078] pass Figure 1-3As shown in Table 3, the sensory score of the natto sauce prepared in Examples 1-2 of the present invention is high, the aroma is strong, and the ammonia taste is light. After long-term storage, the three-bean natto jelly prepared in Examples 1-2 has better sensory score stability, and can maintain good sensory properties such as taste, texture and appearance for a long time. This stability has significant benefits for consumer experience and product quality control. When consumers buy food, they expect to get a consistent taste and texture every time. The three-bean natto jelly can still maintain stable sensory quality after long-term storage, and consumers will have a sense of trust in its brand and increase the repurchase rate.

[0079] Comparative Example 1 uses only soybeans for fermentation, resulting in a relatively simple flavor, lacking the complex aroma and taste brought by other beans. After long-term storage, single-flavor products are more likely to experience a decrease in sensory scores, and changes in the jelly itself also lead to a decrease in color and flavor.

[0080] Although a variety of beans were used in Comparative Example 2, the mixing ratio was not suitable. Due to the different fermentation characteristics of different beans, the ingredients will affect each other during the fermentation process. An inappropriate mixing ratio may inhibit the growth of beneficial bacteria, thereby affecting the quality and stability of the final product.

[0081] The different fermentation conditions in Comparative Examples 3 and 4 resulted in different products, which may lead to unstable flavors. After long-term storage, this unstable flavor change will be more obvious, resulting in a decrease in sensory scores.

[0082] 3. The plate count method was used to measure the number of viable natto bacteria in the three-bean natto jelly of Examples 1-2 and Comparative Examples 1-4 after storage under refrigerated conditions (4° C.) for 0, 3, and 6 months. The results are shown in Table 4.

[0083] Table 4 Natto viable bacteria storage test results

[0084]

[0085]

[0086] As shown in Table 4, the number of viable natto bacteria in the three-bean natto jelly of Examples 1-2 is high, which can enhance intestinal health and immunity. At the same time, it can still maintain a high activity after long-term storage, because the viable bacteria in natto can produce antioxidant enzymes, indicating that the three-bean natto jelly of Examples 1-2 of the present invention can still maintain a high antioxidant activity after long-term storage.

[0087] 4. The antioxidant properties of the three-bean natto jelly prepared in Examples 1-2 and Comparative Examples 1-4 were determined as follows:

[0088] (1) Test method for the ability to scavenge hydroxyl free radicals: safranin fading method.

[0089] (2) Test method for the ability to scavenge oxygen free radicals: using the pyrogallol method auto-oxidation system;

[0090] (3) Determination of reducing power: Potassium ferrocyanide reduction method was used.

[0091] (4) Test method for scavenging DPPH: 517 nm colorimetric method.

[0092] The results are shown in Table 5.

[0093] Table 5 Antioxidant test results

[0094]

[0095]

[0096] It can be seen from Table 5 that the three-bean natto jelly prepared in Examples 1-2 of the present invention has good effects in the ability to scavenge hydroxyl free radicals, the ability to scavenge oxygen free radicals, the reducing power and the ability to scavenge DPPH, especially the ability to scavenge hydroxyl free radicals.

[0097] In comparative example 1, only soybeans were used for fermentation, and in comparative example 2, the ratio of beans was different, and the antioxidant capacity was reduced. In comparative examples 3-4, the fermentation methods were different, and the antioxidant capacity was also reduced to varying degrees.

[0098] At the same time, the sensory properties of the natto sauce prepared in Examples 1-2 of the present invention, such as stringiness and other properties related to nattokinase, did not change significantly after storage. The three-bean natto jelly prepared by the present invention has an antioxidant effect through the synergistic effect of multiple components such as fermentation metabolites and enzymes.

[0099] The above is a preferred embodiment of the present invention. It should be pointed out that for ordinary technicians in this technical field, several improvements and modifications can be made without departing from the principles of the present invention. These improvements and modifications should also be regarded as the scope of protection of the present invention.

Claims

1. A preparation process of three-bean natto jelly, characterized in that: The following steps are involved: (1) Soaking: mixing red beans, black beans and yellow beans in a weight ratio of (0.7-1.3):1:(1.8-2.2) to obtain mixed beans, washing the mixed beans with clean water, and then soaking them in water at a soaking temperature of 7-10° C. for 20-25 hours; (2) Steaming: Take out the soaked mixed beans and steam them in a high pressure steam sterilizer for 20-30 minutes; (3) Inoculation of Bacillus natto: Cool the steamed mixed beans to 40-45°C, inoculate with Bacillus natto solution, and stir evenly; (4) Fermentation: sealing the inoculated mixed beans and fermenting them; (5) Post-ripening: After fermentation, store at 4°C for 24-27 hours to obtain natto paste; (6) Making jelly: Mix white sugar and food glue evenly, add distilled water, stir, and heat to dissolve; continue to add citric acid; cool to 40-45°C, add natto paste, stir evenly to obtain jelly liquid; pour the jelly liquid into a jelly cup, seal it with a jelly cup lid, cool to room temperature, and then stand at 0-4°C to form, thereby obtaining three-bean natto jelly.

2. The preparation process of three-bean natto jelly according to claim 1, characterized in that: The fermentation conditions in step (4) are as follows: the inoculated mixed beans are sealed, first fermented at a temperature of 30-35°C and a relative humidity of 55-60% for 5-6 hours; then the temperature is raised to 40-45°C and a relative humidity of 70-75% for 15-16 hours, the temperature is further raised to 50-55°C and a relative humidity of 90-95% for 9-10 hours, and finally fermented at a temperature of 50-55°C and a relative humidity of 70-75% for 4-5 hours.

3. The preparation process of three-bean natto jelly according to claim 1, characterized in that: In the step (1), the weight ratio of the mixed beans to water is 1:(2-5).

4. The preparation process of three-bean natto jelly according to claim 1, characterized in that: The preparation method of the natto solution in step (3) is as follows: inoculate the natto Bacillus subtilis into the culture medium, place it in a constant temperature culture shaker, and culture it for 12-14 hours at 36-38°C and 150-200 r / min.

5. The preparation process of three-bean natto jelly according to claim 1, characterized in that: In the step (3), the weight of the natto bacteria liquid accounts for 4-5% of the weight of the cooked mixed beans.

6. The preparation process of three-bean natto jelly according to claim 1, characterized in that: In the step (6), the natto paste accounts for 10-12% of the total weight of the jelly.

7. The preparation process of three-bean natto jelly according to claim 1, characterized in that: The food glue in step (6) comprises konjac gum and carrageenan in a weight ratio of (3-4): (6-7).

8. The preparation process of three-bean natto jelly according to claim 1, characterized in that: The weight of the food gelatin in step (6) accounts for 0.7-0.9% of the total weight of the jelly.

9. The preparation process of three-bean natto jelly according to claim 1, characterized in that: In the step (6), the weight of the white sugar accounts for 10-13% of the total weight of the jelly.

10. Three-bean natto jelly prepared according to the preparation process according to any one of claims 1 to 9.

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