A kind of natto okra product and preparation method thereof
Natto and okra are processed through lyophilization technology, and combined with flavoring agents and oligomeric isomalt syrup to make natto okra pieces, solving the problem of difficulty in combining natto and okra in the prior art, realizing the retention of nutrients and flavors and the edible convenience of the product.
Patent Information
- Application Number
- CN202411962023.0
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2024-12-30
- Publication Date
- 2025-04-08
AI Technical Summary
The prior art is difficult to effectively combine the nutritional ingredients and unique flavors of natto and okra, and it is difficult to achieve easy-to-eat products in industrial production.
Natto and okra are processed through lyophilization technology, and combined with flavoring agents and oligomeric isomalt syrup to make natto okra blocks, which adopts a simple and easy process flow suitable for industrial production.
It has achieved good retention of the nutrients and flavors of natto and okra, improved the taste and shelf life of the product, and was easy to eat, suitable for large-scale industrial production.
Abstract
Description
Technical Field
[0001] The invention relates to the technical field of food processing, in particular to a natto-okra block which combines the nutritional components and unique flavor of natto and okra and is prepared by freeze-drying technology and a preparation method thereof. Background Art
[0002] As a traditional fermented food, natto is rich in a variety of microorganisms, proteins, vitamins and minerals that are beneficial to the human body, and has a variety of health benefits such as thrombolysis and intestinal regulation. Okra is known as the "green ginseng" for its rich pectin, mucopolysaccharide, lactose, protein and fat, and has a variety of benefits such as stomach and intestines, vision protection, skin whitening, and enhancing human immunity. Combining these two nutritious and distinctive ingredients, the new products developed have broad market prospects.
[0003] Freeze-drying technology is a processing method that can maximize the retention of the original nutrients, flavor and color of food. Through freeze-drying, not only can the shelf life of food be effectively extended, but also the original taste and flavor of food can be maintained when it is consumed.
[0004] In order to avoid the above technical problems, it is necessary to provide a natto okra product and a production method thereof to overcome the above defects in the prior art. Summary of the invention
[0005] In view of the nutritional value and market demand of natto and okra, the present invention aims to provide a natto and okra block which is rich in nutrition, has a unique taste and is convenient to eat, and a production method which is simple in process, easy to operate and suitable for industrial production.
[0006] To achieve the above object, the present invention provides the following technical solutions:
[0007] A natto and okra product is prepared from the following raw materials in parts by weight: 30-50 parts of freeze-dried natto, 20-40 parts of freeze-dried okra, 2-6 parts of seasonings, and 1-4 parts of isomaltooligosaccharide syrup. The seasonings are a mixture of one or more of salt, sugar, soy sauce, and mustard, and are used to adjust the taste and flavor of the product. The isomaltooligosaccharide syrup not only improves the taste of the product, but also plays a certain bonding role, so that the product has a better molding effect.
[0008] The preparation method of the natto okra product comprises the following steps:
[0009] Step 1, preparation of freeze-dried natto: select high-quality soybeans, wash, soak, cook and cool them, inoculate natto Bacillus subtilis for fermentation to obtain natto, pre-freeze the natto at -40°C to -50°C, and then freeze-dry at a vacuum degree of 10 to 50 Pa and a temperature of -20°C to -30°C to obtain freeze-dried natto.
[0010] Step 2, preparation of freeze-dried okra: select fresh okra, wash, remove both ends, cut into sections, blanch, cool, pre-freeze at -35°C to -45°C, then freeze-dry at a vacuum degree of 15-60Pa and a temperature of -15°C to -25°C to obtain freeze-dried okra.
[0011] Step 3, mixing raw materials: putting freeze-dried natto, freeze-dried okra, seasoning, and isomaltooligosaccharide syrup into a blender, and stirring evenly to obtain a mixed material.
[0012] Step 4: forming and solidifying: pour the mixed material into a mold, let it stand at 4-10°C to solidify and form the natto okra block.
[0013] Step 5, packaging and storage: vacuum-pack the natto okra blocks and store them in a refrigerator at 0-4°C.
[0014] The natto-okra block of the present invention combines the nutritional essence of natto and okra. After freeze-drying, the nutrition, flavor and taste of the raw materials are well preserved, and the peculiar smell of natto is also reduced. The preparation method has simple steps, convenient operation, and is easy to realize industrial large-scale production. The prepared product is convenient to eat and is suitable for use as a snack or a cooking side dish, and has broad market promotion prospects. DETAILED DESCRIPTION
[0015] The following will be combined with the embodiments of the present invention to clearly and completely describe the technical solutions in the embodiments of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without making creative work are within the scope of protection of the present invention.
[0016] Embodiment 1:
[0017] A natto and okra product is prepared from the following raw materials in parts by weight: 40 parts of freeze-dried natto, 30 parts of freeze-dried okra, 2 parts of salt, 2 parts of sugar and 2 parts of isomaltooligosaccharide syrup.
[0018] The preparation method is as follows:
[0019] Step 1, preparation of freeze-dried natto: select high-quality soybeans, wash and soak for 10 hours, then steam for 45 minutes, cool to 45°C, inoculate natto Bacillus, and ferment at 38°C for 20 hours to obtain natto. Prefreeze the natto at -45°C for 3 hours, then freeze-dry for 36 hours at a vacuum degree of 30Pa and a temperature of -25°C to obtain freeze-dried natto.
[0020] Step 2, preparation of freeze-dried okra: Select fresh okra, remove both ends after washing, cut into 3 cm long segments, blanch in 85°C hot water for 3 minutes, and then quickly cool to room temperature. Prefreeze the okra at -40°C for 4 hours, then freeze-dry for 40 hours under vacuum degree 40Pa and temperature -20°C to obtain freeze-dried okra.
[0021] Step 3, mixing raw materials: putting freeze-dried natto, freeze-dried okra, salt, sugar, and isomaltooligosaccharide syrup into a blender, and stirring evenly to obtain a mixed material.
[0022] Step 4: Forming and solidifying: Pour the mixture into a mold and let it stand at 6°C for 45 minutes to solidify and form the natto okra block.
[0023] Step 5. Packaging and storage: vacuum pack the natto okra cubes and store them in a refrigerator at 2°C.
[0024] Embodiment 2:
[0025] A natto and okra product is prepared from the following raw materials in parts by weight: 35 parts of freeze-dried natto, 35 parts of freeze-dried okra, 3 parts of soy sauce, 1 part of mustard, and 1.5 parts of isomaltooligosaccharide syrup.
[0026] The preparation method is as follows:
[0027] Step 1, preparation of freeze-dried natto: select high-quality soybeans, wash and soak for 9 hours, then steam for 50 minutes, cool to 43°C, inoculate natto Bacillus subtilis, and ferment at 40°C for 22 hours to obtain natto. Prefreeze the natto at -48°C for 2.5 hours, then freeze-dry for 42 hours at a vacuum degree of 20Pa and a temperature of -28°C to obtain freeze-dried natto.
[0028] Step 2, preparation of freeze-dried okra: select fresh okra, remove both ends after washing, cut into 4 cm long segments, blanch in 88°C hot water for 4 minutes, and then quickly cool to room temperature. Prefreeze the okra at -38°C for 3.5 hours, then freeze-dry for 45 hours under vacuum degree of 50Pa and temperature of -18°C to obtain freeze-dried okra.
[0029] Step 3, mixing raw materials: putting freeze-dried natto, freeze-dried okra, soy sauce, mustard, and isomaltooligosaccharide syrup into a blender, and stirring evenly to obtain a mixed material.
[0030] Step 4: Forming and solidifying: Pour the mixture into a mold and let it stand at 8°C for 50 minutes to solidify and form the natto okra block.
[0031] Step 5. Packaging and storage: vacuum pack the natto okra cubes and store them in a refrigerator at 1°C.
[0032] Embodiment 3:
[0033] A natto and okra product is prepared from the following raw materials in parts by weight: 45 parts of freeze-dried natto, 25 parts of freeze-dried okra, 1.5 parts of salt, 1.5 parts of sugar and 2.5 parts of isomaltooligosaccharide syrup.
[0034] The preparation method is as follows:
[0035] Step 1, preparation of freeze-dried natto: select high-quality soybeans, wash and soak for 11 hours, then steam for 40 minutes, cool to 48°C, inoculate natto Bacillus, and ferment at 36°C for 24 hours to obtain natto. Prefreeze the natto at -42°C for 3.5 hours, then freeze-dry for 30 hours at a vacuum degree of 45Pa and a temperature of -22°C to obtain freeze-dried natto.
[0036] Step 2, preparation of freeze-dried okra: Select fresh okra, remove both ends after washing, cut into 2 cm long segments, blanch in 82°C hot water for 2.5 minutes, and then quickly cool to room temperature. Prefreeze the okra at -43°C for 4.5 hours, then freeze-dry for 35 hours under vacuum degree 35Pa and temperature -23°C to obtain freeze-dried okra.
[0037] Step 3, mixing raw materials: putting freeze-dried natto, freeze-dried okra, salt, sugar, and isomaltooligosaccharide syrup into a blender, and stirring evenly to obtain a mixed material.
[0038] Step 4: Forming and solidifying: Pour the mixture into a mold and let it stand at 5°C for 55 minutes to solidify and form the natto okra block.
[0039] Step 5. Packaging and storage: vacuum pack the natto okra cubes and store them in a refrigerator at 3°C.
[0040] The sensory evaluation and nutritional component analysis of the natto okra blocks prepared in the above examples showed that the product had a unique taste and harmonious flavor, the natto odor was significantly reduced, and it was rich in various nutrients and had good health functions.
[0041] The natto-okra block of the present invention combines the nutritional essence of natto and okra, both of which are nutritious ingredients. Natto has multiple nutrients and health benefits, and okra is also nutritious. The combination of the two makes the prepared product have greater nutritional value and health benefits. The freeze-drying technology is used to process the raw materials, which can not only better retain their nutrition and flavor, but also improve the product quality, so that the product has significant improvements in taste, color and shelf life.
[0042] The natto in the natto-okra cubes has been specially fermented, which not only retains the nutrients of the natto itself, such as vitamins, minerals and dietary fiber, but also produces rich vitamin K2 and nattokinase and other beneficial substances, which are important for cardiovascular health, bone health and intestinal health. Okra is rich in pectin, mucopolysaccharides, lactic acid polysaccharides, protein and fat, which are beneficial for enhancing human immunity, preventing anemia and protecting the liver.
[0043] In addition, the moisture content of natto and okra treated with freeze-drying technology is greatly reduced, which effectively extends the shelf life of the product and maintains the original shape, color and taste of the ingredients. At the same time, the freeze-drying process can quickly remove moisture at low temperatures, avoiding the destruction of the nutrients in the ingredients by high temperatures, and better retaining the nutritional value and flavor of the ingredients.
[0044] In terms of the production method, the present invention adopts a simple and easy process flow, including freeze-dried preparation of natto, freeze-dried preparation of okra, raw material mixing, molding and solidification, packaging and storage, etc. These steps are simple to operate, easy to master, and suitable for industrial production. At the same time, the present invention also uses oligomaltose syrup as a binder, which not only improves the taste of the product, but also makes the product molding effect better, thereby improving the quality and stability of the product.
[0045] The natto okra block is not only nutritious and unique in taste, but also convenient to eat, and is suitable for use as a snack or a side dish for cooking. Meanwhile, the preparation method is simple and easy, and is suitable for industrialized large-scale production.
[0046] It will be apparent to those skilled in the art that the present invention is not limited to the details of the exemplary embodiments described above and that the present invention can be implemented in other specific forms without departing from the spirit or essential features of the present invention. Therefore, the embodiments should be considered exemplary and non-restrictive in all respects, and the scope of the present invention is defined by the appended claims rather than the above description, and it is intended that all changes falling within the meaning and scope of the equivalent elements of the claims be included in the present invention.
[0047] In addition, it should be understood that although the present specification is described according to implementation modes, not every implementation mode contains only one independent technical solution. This description of the specification is only for the sake of clarity. Those skilled in the art should regard the specification as a whole. The technical solutions in each embodiment may also be appropriately combined to form other implementation modes that can be understood by those skilled in the art.
[0048] The above description is only a preferred embodiment of the present invention and is not intended to limit the present invention. Any modifications, equivalent substitutions and improvements made within the spirit and principles of the present invention should be included in the protection scope of the present invention.
[0049] In addition, it should be understood that although the present specification is described according to implementation modes, not every implementation mode contains only one independent technical solution. This description of the specification is only for the sake of clarity. Those skilled in the art should regard the specification as a whole. The technical solutions in each embodiment may also be appropriately combined to form other implementation modes that can be understood by those skilled in the art.
Claims
1. A natto and okra product, characterized in that: Made from the following raw materials in parts by weight: Freeze-dried natto: 30-50 servings; Freeze-dried okra: 20-40 servings; Flavoring: 2-6 parts; Isomaltooligosaccharide syrup: 1-4 parts.
2. The natto okra product according to claim 1, characterized in that: The seasoning agent is a mixture of one or more of salt, sugar, soy sauce and mustard.
3. The natto okra product according to claim 1, characterized in that: The freeze-dried natto is 40 parts, the freeze-dried okra is 30 parts, the seasoning is a mixture of 2 parts of salt and 2 parts of sugar, and the isomaltooligosaccharide syrup is 2 parts.
4. The natto okra product according to claim 2, characterized in that: The seasoning is a mixture of 3 parts soy sauce and 1 part mustard.
5. A method for preparing a natto and okra product, characterized in that: The following steps are involved: Step 1: Preparation of freeze-dried natto: Select high-quality soybeans, wash and soak for 8-12 hours, then steam for 30-60 minutes, cool to 40-50°C, inoculate natto bacillus, and ferment at 35-42°C for 18-24 hours to obtain natto; pre-freeze the natto at -40°C to -50°C for 2-4 hours, then freeze-dry for 24-48 hours at a vacuum degree of 10-50Pa and a temperature of -20°C to -30°C to obtain freeze-dried natto; Step 2: Preparation of freeze-dried okra: Select fresh okra, remove both ends after washing, cut into small pieces of 2-5 cm in length, blanch in 80-90°C hot water for 2-5 minutes, and then quickly cool to room temperature; pre-freeze the okra at -35°C to -45°C for 3-5 hours, and then freeze-dry for 30-50 hours at a vacuum degree of 15-60Pa and a temperature of -15°C to -25°C to obtain freeze-dried okra; Step 3: Mixing of raw materials: Put freeze-dried natto, freeze-dried okra, seasoning, and isomaltooligosaccharide syrup into a blender, and blend evenly to obtain a mixed material; Step 4: Molding and solidification: Pour the mixture into a mold and let it stand at 4-10°C for 30-60 minutes to solidify and form the natto okra block. Step 5: Packaging and storage: The first-grade natto okra blocks are vacuum-packed and stored in a refrigerator at 0-4°C.
6. The method for preparing the natto-okra product according to claim 5, characterized in that: In step one, the soybeans are soaked for 10 hours, cooked for 45 minutes, cooled to 45°C, inoculated with Bacillus natto and fermented at 38°C for 20 hours, pre-frozen at -45°C, pre-frozen for 3 hours, and freeze-dried under the conditions of vacuum degree 30 Pa, temperature -25°C, and freeze-drying time of 36 hours.
7. The method for preparing the natto-okra block product according to claim 5, characterized in that: In step 2, the okra is cut into small pieces of 3 cm in length, blanched in 85°C hot water for 3 minutes, the pre-freezing temperature is -40°C, the pre-freezing time is 4 hours, and the freeze-drying conditions are vacuum degree 40Pa, temperature -20°C, and freeze-drying time is 40 hours.
8. The method for preparing the natto-okra product according to claim 5, characterized in that: In step 4, the mixed material is left to stand at 6° C. for 45 minutes to solidify.