Preparation method and application of natto bamboo shoot food

Abstract

The invention provides a preparation method of natto bamboo shoots, and belongs to the technical field of daily food development and the field of microbial fermentation. The invention provides a preparation method of bamboo shoots natto. The bamboo shoots natto comprise the following raw material components in parts by weight: 20-40 parts of fresh moso bamboo shoots, 10-20 parts of soybeans and 1-2 parts of bacillus subtilis natto powder. According to the bamboo natto shoots developed by the research, fresh moso bamboo shoots are added in the making process of natto, so that the bamboo natto shoots have a crisp taste, are rich in bamboo shoot dietary fibers and nutritional ingredients, and are beneficial to intestinal tract and overall health.

Description

Technical Field

[0001] The present invention belongs to the technical fields of daily food development and microbial fermentation, and relates to a preparation method and application of natto bamboo shoot food. Background Art

[0002] With the continuous improvement of the demand for healthy diets, the market demand for natural foods that are both nutritious and healthy is increasing day by day. Natto and bamboo shoots, as two widely recognized healthy ingredients, each have rich nutritional value and health benefits. Natto, a soybean product fermented by specific microorganisms, is rich in various nutrients such as protein, vitamins, and minerals. Bamboo shoots, as a vegetable with low fat and high dietary fiber, not only have a good taste but also high nutritional value.

[0003] However, fresh bamboo shoots are extremely prone to browning and lignification at room temperature. These changes not only affect their edible quality and nutritional value but also result in a short shelf life for fresh bamboo shoots. Delayed transportation and sales will not only reduce the economic value of bamboo shoots but may also cause significant economic losses to bamboo shoot farmers. Existing bamboo shoot processing technologies, such as dried bamboo shoots, boiled bamboo shoots, salted bamboo shoots, and braised bamboo shoots in oil, etc., can extend the preservation period of bamboo shoots to a certain extent, but these methods often sacrifice some nutritional value and the product forms are relatively single. In addition, although natto is widely consumed due to its unique health benefits, its specific smell and taste have a narrow audience and are difficult to popularize.

[0004] In view of the above problems, the present invention proposes a preparation method and application of natto bamboo shoot food. This innovative method not only combines the nutritional advantages of natto and bamboo shoots, but also improves the taste and smell of natto through a specific microbial fermentation process, while solving the problems of easy spoilage and short shelf life of fresh bamboo shoots. The present invention effectively extends the preservation period of bamboo shoots while maintaining the nutrition and taste of bamboo shoots, providing a new type of food that is nutritious and has a long shelf life for the market. In addition, by increasing the processing forms of bamboo shoots, it helps to enhance the income of bamboo shoot farmers and promote the sustainable development of agriculture.

[0005] Therefore, the basis for the project of the present invention is sufficient. It not only solves the problems existing in the existing food processing technologies, but also provides a new food option by innovatively combining the advantages of two traditional healthy ingredients, meeting the needs of consumers for healthy, nutritious, and long-shelf-life foods, and having important market value and social significance. Summary of the Invention

[0006] In view of this, the present invention aims to provide a preparation method of natto bamboo shoot food. The natto bamboo shoot obtained by adding bamboo shoot blocks or slices to natto enriches the overall taste level by adding the crispy taste of bamboo shoots to natto, and at the same time improves the nutritional value of this food.

[0007] On the one hand, the present invention provides a method for preparing natto bamboo shoot food, comprising the following raw material components in parts by weight: 20-40 parts of fresh bamboo shoots, 10-20 parts of soybeans, and 1-2 parts of bacterial powder of Bacillus subtilis natto.

[0008] Preferably, 30 parts of fresh bamboo shoots, 10 parts of soybeans, and 1 part of high-activity natto bacteria fermentation powder.

[0009] The present invention provides a method for preparing natto bamboo shoot food, which comprises the following steps:

[0010] S1. Wash 10 parts of soybeans, put them into drinking water and soak for 3 h until the soybeans are softened and swollen, then drain and steam for 1.5 h;

[0011] S2. Cut 30 parts of fresh bamboo shoots into blocks or slices, put them into drinking water and soak for 3 h, then drain and steam for 1.5 h;

[0012] S3. After steaming, leave it at room temperature for 1-1.5 h;

[0013] S4. Drain the water from the steamed bamboo shoots and soybeans, add 1 part of bacterial powder of Bacillus subtilis natto, and stir evenly with the steamed bamboo shoots and soybeans, then ferment for 12-16 h to obtain the natto bamboo shoots.

[0014] Preferably, before steaming the soybeans in S1, the following operations are also required:

[0015] Wash the bamboo shoots and soybeans with drinking water, then soak the soybeans and bamboo shoots in drinking water according to the mass-volume ratio of 1:1-1:2 respectively for 3 h at 2-30 °C;

[0016] Preferably, in S1 and S2, the bamboo shoots and soybeans are steamed, and the steaming conditions are: 105 °C - 115 °C, 0.02 MPa for 1.5 h.

[0017] Preferably, the high-activity natto bacteria fermentation powder is purchased from Shanenkang Biotechnology (Suzhou) Co., Ltd.

[0018] Preferably, in S4, the bamboo shoots and soybeans are fermented, and the fermentation conditions are: 38-40 °C, ferment for 12 h, and the fermentation humidity is greater than 80%.

[0019] Preferably, in S4, the obtained natto bamboo shoots after fermentation are vacuum-treated and stored in a -4 °C refrigerator.

[0020] The present invention has at least the following beneficial effects:

[0021] The present invention uses the mixture of bamboo shoots and natto in a certain proportion as the fermentation raw material. The fermentation raw material of bamboo shoots covers the ammonia smell of natto to a certain extent, and the taste is also improved and enhanced to a certain extent.

[0022] Through the fermentation of Bacillus subtilis natto, the content of vitamins and minerals in natto and bamboo shoots can be increased. The dietary fiber contained in bamboo shoots can improve the taste, promote gastrointestinal motility, maintain gastrointestinal health, and then improve the digestive system and promote human nutrition absorption. In addition, the dense texture of natto is paired with the crispy texture of bamboo shoots, with a novel taste, which can improve the acceptance of consumers. At the same time, after fermentation treatment, the shelf life of fresh bamboo shoots can be extended, the loss during transportation and storage can be reduced, the added value of bamboo shoot products can be increased, and it has potential commercial value. Brief Description of the Drawings

[0023] Figure 1 It is a comparative chart of the sensory evaluation scores of the present invention

[0024] Figure 2 It is the natto bamboo shoots prepared in Example 1 of the present invention Detailed Description of the Invention

[0025] The present invention will be specifically described below in conjunction with the embodiments. It is necessary to point out that the following embodiments are only used to explain and illustrate the present invention, and are not used to limit the present invention. Some non-essential improvements and adjustments made by those skilled in the art based on the content of the present invention still fall within the protection scope of the present invention.

[0026] Example 1

[0027] This example provides a preparation method of natto bamboo shoot food, including the following steps:

[0028] S1. Wash 10 parts of soybeans with drinking water and put them into drinking water, soak for 3 h according to the mass-volume ratio of 1:2 until the soybeans are softened and swollen and then drained. The steaming conditions are: steaming at 105°C and 0.02 MPa for 1.5 h;

[0029] S2. Cut 30 parts of fresh bamboo shoots into 2 cm 2 - 2.5 cm 2 blocks or 2 cm 2 - 2.5 cm 2 sheets, wash with drinking water, put them into drinking water, soak for 3 h according to the mass-volume ratio of 1:2, and then drain, and steam for 1.5 h;

[0030] S3. Place the bamboo shoots and soybeans after steaming at room temperature for 1.5 h;

[0031] S4. After cooking, drain the water from the bamboo shoots and soybeans. Add 1 part of the bacterial powder of Bacillus subtilis natto and stir well with the cooked bamboo shoots and soybeans, then ferment for 12 h at a fermentation temperature of 38-40 °C and a humidity of 75% to obtain the natto bamboo shoots as described above.

[0032] Comparative Example 1

[0033] Use soybeans as the raw material to prepare a single traditional natto fermentation product. The difference in the preparation process from Example 1 is that it is not necessary to add bamboo shoots for mixed fermentation.

[0034] Comparative Example 2

[0035] Use bamboo shoots as the raw material to prepare a single bamboo shoot fermentation product. The difference in the preparation process from Example 1 is that it is not necessary to add soybeans for mixed fermentation.

[0036] Organize 15 volunteers to conduct sensory evaluations and score from 4 aspects: color, flavor, taste and appearance (the scoring criteria for each item are "poor, relatively poor, average, good", 25 points for each, and the total score is 100 points). The sensory evaluations and scores are shown in Table 1 and Table 2.

[0037] Table 1 Sensory evaluations of the component contents of each example and comparative example

[0038]

[0039] Table 2 Sensory evaluation scores of each example and comparative example

[0040]

[0041] It can be seen from the sensory evaluations of each comparison in Table 1 that the natto bamboo shoots of the present invention have a bright and shiny appearance, a unique flavor, are crispy and tender; the statistical data in Table 2 Figure 2 shows that the natto bamboo shoots of the present invention after fermentation have a significant advantage in appearance compared with Comparative Example 2, a highly significant advantage in flavor compared with Comparative Example 1, and are at a moderate level in color and taste compared with the two comparative examples; based on the results of the above data analysis, the natto bamboo shoots of the present invention have a better overall edible effect, a coordinated and moderate flavor, a taste that combines crispness and denseness, and a higher acceptance.

[0042]

[0043]

[0044]

Claims

1. A nattō bamboo shoot, characterized in that, It is prepared from the following components in the following weight ratios: 20-40 parts of fresh bamboo shoots, 10-20 parts of soybeans, and 1-2 parts of Bacillus subtilis natto powder.

2. A kind of natto bamboo shoots according to claim 1, characterized in that, It is prepared from the following components in the following weight ratios: 30 parts of fresh bamboo shoots, 10 parts of soybeans, and 1 part of high-activity natto bacteria powder fermentation powder.

3. A method for preparing natto bamboo shoots, characterized in that, It includes the following steps: S1: According to the weight ratio of the raw materials, wash 10 parts of soybeans and soak them in drinking water for 3 h until the soybeans are softened and swollen, then drain them and steam for 1.5 h. S2: Cut 30 parts of fresh bamboo shoots into pieces or slices, soak them in drinking water for 3 h, then drain and steam for 1.5 h. S3: After steaming and draining, leave it at room temperature for 1-1.5 h. S4: Add 1 part of Bacillus subtilis natto powder, stir well with the steamed bamboo shoots and soybeans, and ferment at 40 °C for 12-16 h to obtain natto bamboo shoots.

4. The preparation method of natto bamboo shoots according to claim 3, characterized in that: Before steaming the soybeans in S1, the following operations are also required: Wash the bamboo shoots and soybeans with drinking water, then soak the soybeans and bamboo shoots in drinking water according to the mass-volume ratio of 1:1-1:2 respectively for 3 h at 2-30 °C.

5. A method for preparing natto bamboo shoots according to claim 3, characterized in that: In S1 and S2, the bamboo shoots and soybeans are steamed, and the steaming conditions are: 105 °C-115 °C, 0.02 MPa for 1.5 h.

6. A method for preparing natto bamboo shoots according to claim 3, characterized in that: The high-activity natto bacteria powder fermentation powder is purchased from Shanenkang Biotechnology (Suzhou) Co., Ltd.

7. A method for preparing natto bamboo shoots according to claim 3, characterized in that: In S4, the bamboo shoots and soybeans are fermented, and the fermentation conditions are: 38-40 °C, ferment for 12 h, and the fermentation humidity is greater than 80%.

8. A method for preparing natto bamboo shoots according to claim 3, characterized in that: In S4, the natto bamboo shoots obtained after fermentation are vacuum-treated and stored in a -4 °C refrigerator.

9. Application of the natto bamboo shoots prepared by the method according to any one of claims 1-2 in the immune system function of the human body, promoting intestinal health, etc.

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