CN106036490A - Blueberry natto and preparation method thereof - Google Patents
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Abstract
The present invention relates to a selenium-enriched blueberry natto product and a preparation method thereof. The blueberry natto product is prepared by following steps: 60-100 parts by weight of blueberry pomace are taken as raw materials, 2%-10% of sucrose is added, saccharomyces cerevisiae fermentation is conducted, then heat-insulation treatment is conducted at 50-60 DEG C to obtain a blueberry fermented product, 150-250 parts of cooked soybeans are taken, bacillus subtilis is inoculated to conduct short-time fermentation, then the blueberry fermented product is added to obtain a natto fermented product, then a certain amount of sauce materials, spices, flavor enhancing agents and chilies are added, mixing is performed, then 10-25 parts of blueberry pigment is added, and the unique blueberry natto with various flavors is prepared. The method fully utilizes the blueberry water-soluble pigments and fat-soluble pigments, effectively improves the color and luster degrees of the natto, enables the natto to have fruit fragrant flavors, uses the microorganisms to transform inorganic selenium into organic selenium, greatly improves the content of organic selenium in the products, at the same time improves the flavors of the natto, and is simple in technology and operations, and low in costs.
Description
Art:
The present invention relates to a kind of selenium-rich blue berry natto product and preparation method thereof, belong to food processing technology field.
Background technology
Blue berry has another name called blue berry, belongs to Ericaceae Vaccinium plant, and fruit is blueness, in addition to containing abundant nutrition material, also
There is anthocyanin etc. can prevent cerebral neurastheria, cardiac function enhancing, improving eyesight and the unique activity material such as anticancer, the most international
Food and agricultural organization is classified as one of big health food of the mankind five.Blueberry averagely weighs 0.5～2.5g, and maximum weight 5g, edible rate is
100%, sweet and sour palatability, and there is fragrant refreshing pleasant fragrance, for eating good merchantable brand raw.Blue berry contains multiple abundant aminoacid, trace
Element, anthocyanidin (are mainly composed of cyanidin～3～galactoside, paeonidin～3～galactoside, cornflowerblue
Element～3～glucoside) and the polyphenols such as anthocyanin and catechuic acid, wherein vaccinium oxycoccus pigment non-oxidizability is very by force, right
Ophthalmology and cardiovascular and cerebrovascular disease have preferable curative effect, can play the multiple efficacies such as aesthetic health care；Vitamin content is general, but dimension is raw
Element E and pyridoxol (vitamin B6) content are relatively high；Flavonoid substances accounts for the 0.5% of dry weight, and this kind of material has blood pressure lowering, softening
Blood vessel, prevent the effects such as arteriosclerosis, blood sugar lowering, minimizing cholesterol accumulation, and fruit juice has for carcinogen nitrosamine
Capacity of decomposition.
Along with quickening, the increase of pressure of people's rhythm of life, and the going from bad to worse of living environment, sending out of various diseases
Sick rate is greatly improved, thrombosis the health of the harm people that the cardiovascular and cerebrovascular disease that causes is the most serious.Tradition natto be with
Semen sojae atricolor is raw material, uses the bean food that pure culture fermentation processing is made.Natto is because swashing containing the natto with thrombus effect
Enzyme, and paid attention to by academia, business circles.But Japanese Natto is limited due to processing technology, the natto of preparation is caused to have hardship
Taste and stink, have impact on the mouthfeel of natto, and majority are not easily accepted by.In order to overcome these bad smells, improve the mouthfeel of natto,
It is presently mainly by increasing what flavouring agent bag realized, takes flavouring agent bag the most before consumption apart, add the seasoning such as Radix Cochleariae officinalis, vinegar
Material eats after mixing with natto again, but this most well solves bitterness and the stink that natto produces in preparation process, mouth
Feel the best, and edible inconvenience.
Soyabean nutrient is comprehensive, and rich content, wherein the content of protein is higher 2 times than Carnis Sus domestica, is 2.5 times of egg content.
The content of protein is the highest, and quality is good.Every 100g Semen Glycines 36.3g in protein, fat 13.4g, carbohydrate
25g, calcium 36.7mg, phosphorus 57.1mg, ferrum 11mg, carotene 0.4mg, thiamine 0.79mg, riboflavin 0.25mg, nicotinic acid
2.1mg.Possibly together with various materials such as lecithin, soyasapogenol A, B, C, D, E.Fat composition be: palmitic acid content 2.4%～
6.8%, stearic acid 4.4%～7.3%, arachidic acid 0.4%～1.0%, oleic acid 32%～35.6%, linoleic acid 51.7%～
57.0, linolenic acid 2%～10%；Wherein unsaturated fatty acid reaches more than 86.1%.Additionally, possibly together with about 1.64% in beans
Phospholipid.
Publication No. CN104116069A describes the preparation method of a kind of Semen arachidis hypogaeae dregs natto beans, concrete preparation method
Be the Semen arachidis hypogaeae dregs to soak, Semen sojae atricolor, Herba bromi japonici as raw material, the Semen sojae atricolor soaked, Herba bromi japonici are crushed, mix with Semen arachidis hypogaeae dregs, then
Through steaming and decocting, cool down, inoculate, ferment, after-ripening, packaging are prepared from.This patent nutritional labeling to natto really has certain proposing
Height, but to improving the taste of natto, make natto distinctive ammonia stink, bitterness significantly weaken.
Describing the manufacture method of a kind of nutritious natto in Publication No. CN104738436A, concrete grammar is that screening is cleaned
Semen sojae atricolor；Soak；Described material bean after soaking carries out high temperature steaming and obtains ripe bean；By after described ripe bean inoculation natto strain point
Dress；Described ripe bean after subpackage is put into fermenting cellar, and described fermenting cellar temperature is 55～70 DEG C, be down at a temperature of control 40～
55 DEG C, maintain 7 hours；It is increased to 45～60 DEG C from 40～55 DEG C, maintains 4 hours；It is reduced to 0～5 DEG C from 45～60 DEG C,
Maintain 8 hours, obtain semi-finished product；Carry out outer package after described semi-finished product subpackage is added flavor pack and obtain finished product, then by institute
State finished product and put into freezer cold preservation, but the patented product fails remove the ammonia taste of natto and beany flavor very well.
Summary of the invention
Present invention is generally directed in existing natto that ammonia stink is the heaviest, edibility is the poorest and is difficult to the shortcomings such as preservation, it is provided that
The preparation method of a kind of blueberry nutrient natto beans, product of the present invention, while having traditional natto beans nutritional labeling, uses blue berry
Fruit fermentation promote natto beans nutritive value, Efficient Conversion inorganic selenium are organic selenium so that it is have raising immunity, defying age,
Anticancer, prevent arteriosclerosis, control hypertension, the prevention effect such as coronary heart disease, improve local flavor and the mouthfeel of natto beans simultaneously.
In the microorganism fungus kind that the present invention uses, Bacillus natto has another name called bacillus subtilis (Bacillus subtilis) source
In Chinese industrial Microbiological Culture Collection administrative center, numbering is respectively CICC No.10459；Yeast is saccharomyces cerevisiae
(Saccharomyces cerevisiae) derives from China Committee for Culture Collection of Microorganisms's common micro-organisms center, compiles
Number be respectively CGMCC No.2.459.
The present invention provides a kind of selenium-rich blue berry natto product, is made up of the raw material of following weight portion: take 60～100 parts of indigo plants
Certain kind of berries marc, adds sucrose and sodium selenite, and after yeast fermentation terminates, then at 50～60 DEG C, isothermal holding obtains blue berry fermented product,
Taking 150～250 parts of steaming and decocting Semen Glyciness, after inoculation bacillus natto ferments in short-term, add blue berry fermented product, 38～42 DEG C of bottom fermentations obtain
Natto fermentation thing, then it is added thereto to a certain amount of sauce, spice, freshener, Fructus Capsici mixing, add 10～25 parts of blue berry colors
Element, makes the blue berry natto of various unique flavor.
The preparation method of above-mentioned selenium-rich blue berry natto product, its concrete steps include the following:
A, take a certain amount of blueberry pomace add 2%～10% sucrose, add 0.001%～0.01% sodium selenite,
After 100～110 DEG C of sterilizings 10～30min, after cooling, inoculate 8%～15% yeast seed liquor, at 25～28 DEG C aerobic
Ferment 2～4 days, add 1～2% Sal and after being incubated 10～30min at 50～60 DEG C blue berry fermented product.
B, selection, without worm-eaten, without the rotten dry Semen Glycines that goes rotten, are put in a certain amount of water and are soaked, and soaking temperature is 40
～50 DEG C, soak time is 120～250min, soaks and puts into pot and carry out suitable steaming and decocting after terminating, steaming and decocting 2～4h to boiling,
Obtain steaming and decocting Semen Glycines.
C, by steaming and decocting Semen Glycines inoculation 5～15% bacillus natto seed liquor at 38～42 DEG C after aerobic fermentation 8～16h,
Semen Glycines fermented product.
D, in natto fermentation thing add blue berry fermented product, continue after aerobic fermentation 36～48h, must receive at 38～42 DEG C
Bean fermented product.
E, in natto fermentation thing, add 0.8～1.5% dry Rhizoma Zingiberis Recens powder, 1～4% Sal and 1.5～3% spice, then
Add 10～25 parts of Blueberry pigment, make the blue berry natto of various unique flavor.
In a specific embodiment, wherein yeast seed liquor described in step a can directly be bought from market, it is possible to
To use conventional yeasts bacterium cultural method to obtain, % refers to the ratio of added yeast culture fluid volume L and amount kg of blueberry pomace
Example.
In a specific embodiment, wherein suitable steaming and decocting described in step b, refer to put into the Semen Glycines soaked in pot every
Water steams 2～4h with steam.
In a specific embodiment, wherein steaming and decocting described in step b is to a certain degree, refers to that steaming and decocting is the ripest to Semen Glycines
Thoroughly.
In a specific embodiment, wherein suitable quantity of water described in step b, refer to the boiled water of cooling, the volume L of water
It is 0.2～0.5:1 with the ratio of quality Kg of fresh Semen Glycines.
In a specific embodiment, wherein appropriate flavouring agent described in step e, refer to 0.8～1.5% dry Rhizoma Zingiberis Recens powder, 3
～10% Sal and 1.5～3% spice, wherein % refers to weight Kg of added material (ferments mould embryo and blue berry with mixture
Marc) the ratio of weight Kg.
Above-mentioned spice refers to Fructus Piperis powder or Zanthoxyli Bungeani powder or Fructus Anisi Stellati powder or Cortex cinnamomi japonici powder or Fructus Anisi Stellati powder and Cortex cinnamomi japonici powder.
Above-mentioned saccharomyces cerevisiae seed liquor can be obtained by conventional yeasts bacterium cultural method, and Bacillus natto seed liquor uses withered
Grass bacillus culture medium carries out liquid fermentation acquisition.
Second of the present invention purpose is to provide the Blueberry pigment of above-mentioned use and the preparation method of blueberry pomace, its tool
Body step is as follows:
I, select the blue berry raw material without rotting to clean, air-dry under the conditions of 40～50 DEG C, make blue berry moisture control 20
～35%, then blue berry is smashed to pieces, making beating, obtain blueberry pulp.
II, blueberry pulp is added a certain amount of ethanol solution, with 0.1mol/L salt acid for adjusting pH value to 2.5～5.5, room
Temperature stirring and leaching 36h～60h, filter, and repeats secondary, and merging filtrate, blueberry pomace is standby.
III, filtrate carries out being evaporated to the 1/30～1/50 of original volume below 50 DEG C, and upper LSA-7 macroporous resin is inhaled
Attached, with the 45 of 8BV～20BV～85% ethanol water carry out gradient elution, collect to obtain eluent.
IV, eluent is evaporated to do below 50 DEG C, obtains Blueberry pigment.
Adding the volume L of ethanol water described in above-mentioned steps II with the quality kg ratio of blueberry pulp is 3～6:1；Its
Middle ethanol solution refers to 40～75% ethanol solution.
The compound method of above-mentioned 55% ethanol solution is: 55mL ethanol mixes after adding 45mL water.
Filter described in above-mentioned steps II and refer to 2～3 layers of filtered through gauze.
Described in above-mentioned steps III, BV refers to column volume.
60% ethanol solution described in above-mentioned steps III refers to that 60mL ethanol mixes after adding 40mL water.
Technique effect:
1, the present invention utilizes neutralization and the absorption of blueberry pulp meta-acid feature, beneficially Ammonia material, removes natto completely and sends out
The ammonia foul smell taste that ferment produces, more utilizes and improves natto local flavor.
2, make full use of blue berry water colo(u)r and fat-soluble pigment, effectively improve the color of natto, and make to receive
Bean is with fruital taste.
3, this method make use of microorganism to convert inorganic selenium is organic selenium, substantially increases the content of organic selenium in product, with
Time improve again the local flavor of natto, technological operation is simple, with low cost.
4, this method can effectively utilize Sal and high-temperature-phase to combine the release promoting yeast self-dissolving, beneficially organic selenium, simultaneously
Bacillus natto is utilized to accelerate saccharomycetic self-dissolving.
Detailed description of the invention
Further illustrate the essentiality content of the present invention below with the embodiment of the present invention, but do not limit this with this
Invention.
Embodiment 1
Select the 100kg blue berry raw material without rotting to clean, air-dry under the conditions of 45～55 DEG C, make blue berry moisture control
20～30%, blue berry is smashed to pieces, making beating, obtain blueberry pulp.Take 80L blueberry pulp, add 50% ethanol solution of 200L,
With 0.1mol/L salt acid for adjusting pH value to 4, extraction 24h, 2 layer filtered through gauze are stirred at room temperature, repeat secondary, merging filtrate, gained
Blueberry pomace standby, the filtrate of gained is evaporated to the 1/40 of original volume below 50 DEG C, and upper LSA-7 macroporous resin is inhaled
Attached, with the 45 of 15BV～85% ethanol water carry out gradient elution, collect to obtain eluent, eluent reduced pressure below 50 DEG C
It is concentrated to dryness, obtains Blueberry pigment.
Embodiment 2
Take 100kg blueberry pomace and add sucrose 7kg, add sodium selenite 6g, after 100～110 DEG C of sterilizing 30min,
Cooling is followed by Yeasts seed liquor 10L, aerobic fermentation 4 days at 25～28 DEG C, adds 2kg Sal and is incubated at 55 DEG C
Blue berry fermented product is obtained after 20min.Select, without worm-eaten, without the rotten dry Semen Glycines 100kg that goes rotten, to put in the water of 50L and soak,
Soaking temperature is 45 DEG C, and soak time is 180min, and immersion is put into pot water proof and carried out steaming and decocting, steaming and decocting 3h with steam steaming after terminating
To boiling, obtain steaming and decocting Semen Glycines (steaming and decocting is the most well-done to Semen Glycines).200kg steaming and decocting Semen Glycines inoculation 20L bacillus natto seed liquor is existed
At 38～42 DEG C after aerobic fermentation 12h, obtain Semen Glycines fermented product；It is added thereto to 100kg blue berry fermented product again, continues 38～42
At DEG C after aerobic fermentation 36h, obtain natto fermentation thing.The dry Rhizoma Zingiberis Recens powder of 3kg, 4kg Sal and 5kg is added anistree in natto fermentation thing
Fructus Foeniculi powder mixes, and adds 20kg Blueberry pigment, makes the blue berry natto of unique flavor, deepfreeze.
Embodiment 3
Take 100kg blueberry pomace and add 10kg sucrose, add 8g sodium selenite, after 100～110 DEG C of sterilizing 30min,
Inoculate 15L yeast seed liquor, aerobic fermentation 3 days at 25～28 DEG C after cooling, add 3kg Sal and be incubated at 60 DEG C
Blue berry fermented product is obtained after 30min.Select, without worm-eaten, without the rotten dry Semen Glycines 300kg that goes rotten, to put in the water of 150L and soak
Bubble, soaking temperature is 50 DEG C, and soak time is 250min, and immersion is put into pot water proof and carried out steaming and decocting with steam steaming after terminating, steam
Boil 4h to boiling, obtain steaming and decocting Semen Glycines (steaming and decocting is the most well-done to Semen Glycines).250kg steaming and decocting Semen Glycines is inoculated 40L bacillus natto seed
Liquid after aerobic fermentation 12h, obtains Semen Glycines fermented product at 38～42 DEG C；It is added thereto to 100kg blue berry fermented product again, continues 38
～at 42 DEG C after aerobic fermentation 48h, obtain natto fermentation thing.The dry Rhizoma Zingiberis Recens powder of 4kg, 5kg Sal and 7kg is added in natto fermentation thing
Fructus Anisi Stellati powder mixes, and adds 25kg Blueberry pigment, makes the blue berry natto of unique flavor, deepfreeze.
Comparative examples 1
The method provided by Publication No. CN102613533A: after the fresh Semen Glycines of results is carried out roguing, enter
Row soaks, winter-spring season soak time 12h, and Xia Qiu soaks 6h, it is ensured that Semen Glycines water suction is full；Fresh wet natto layering is put into
Steamer, steaming and decocting under normal pressure, it is incubated 80min in 90～100 DEG C；Bacillus natto CICC No.10459 uses nutrient broth liquid culture
Base amplification culture 24h, bacillus acidophilus CICC No.6074 uses MRS fluid medium amplification culture 48h, produces the ester type exception Chinese
Inferior yeast CGMCC No2.338 uses PDA fluid medium amplification culture, and incubation time is 48h；Gained natto is cooled to
Room temperature, each ratio inoculation mixed bacteria liquid by weight 5% (volume mass ratio), it is sufficiently mixed, inoculation is contained in a constant volume device
Packing box in after control material moisture 65%；Gained material, by 2～3cm thickness tilings, after 40 DEG C of heat-preservation fermentation 18h, continues
Continuous 32 DEG C of fermentation 30h, relative humidity, more than 90%, turns white till agitation has obvious filament until surface, directly 0～5
At DEG C after cold preservation 10, terminate fermentation, obtain natto fermentation thing；Add 3% soya sauce, 0.5% spice, 0.2% freshener and
0.5% Fructus Capsici mixing, homogenizing, make the tartar sauce of unique flavor.
Comparative examples 2
Selecting, without worm-eaten, without the rotten dry Semen Glycines 100kg that goes rotten, to put in the water of 50L and soak, soaking temperature is 45
DEG C, soak time is 180min, and immersion is put into pot water proof and carried out steaming and decocting with steam steaming after terminating, steaming and decocting 3h, to boiling, obtains steaming
Boil Semen Glycines (steaming and decocting is the most well-done to Semen Glycines).Take 200kg steaming and decocting Semen Glycines and 100kg blueberry pomace adds sucrose 7kg, add Asia
Sodium selenate 6g, after 100～110 DEG C of sterilizing 30min, inoculates 10L yeast seed liquor and 20L bacillus natto seed after cooling
Liquid, point semifused aerobic fermentation 4 days at 25～28 DEG C, obtain natto fermentation thing I；Second half mixture is at 38～42 DEG C
After aerobic fermentation 36h, obtain natto fermentation thing II.
The local flavor of table 1. each natto fermentation thing and color contrast table
Claims (7)
1. the present invention provides a kind of selenium-rich blue berry natto product, is made up of the raw material of following weight portion: take 60～100 parts of blue berries
Marc, adds sucrose and sodium selenite, and after yeast fermentation terminates, then at 50～60 DEG C, isothermal holding obtains blue berry fermented product, takes
150～250 parts of steaming and decocting Semen Glyciness, after inoculation bacillus natto ferments in short-term, add blue berry fermented product, and 38～42 DEG C of bottom fermentations must be received
Bean fermented product, then it is added thereto to a certain amount of sauce, spice, freshener, Fructus Capsici mixing, add 10～25 parts of blue berry colors
Element, makes the blue berry natto of various unique flavor.
2. the process of claim 1 wherein the preparation method of selenium-rich blue berry natto product, its concrete steps include the following:
A, take a certain amount of blueberry pomace and add 2%～10% sucrose, add 0.001%～0.01% sodium selenite, 100～
After 110 DEG C of sterilizings 10～30min, after cooling, inoculate 8%～15% yeast seed liquor, aerobic fermentation 2～4 at 25～28 DEG C
My god, add 1～2% Sal be incubated after 10～30min to obtain blue berry fermented product at 50～60 DEG C；
B, selection, without worm-eaten, without the rotten dry Semen Glycines that goes rotten, are put in a certain amount of water and are soaked, and soaking temperature is 40～50
DEG C, soak time is 120～250min, and immersion is put into pot after terminating and carried out suitable steaming and decocting, and steaming and decocting 2～4h, to boiling, obtains steaming
Boil Semen Glycines；
C, by steaming and decocting Semen Glycines inoculation 5～15% bacillus natto seed liquor at 38～42 DEG C, after aerobic fermentation 8～16h, obtain Semen Glycines
Fermented product；
D, in natto fermentation thing add blue berry fermented product, continue after aerobic fermentation 36～48h, obtain natto and send out at 38～42 DEG C
Ferment thing；
E, in natto fermentation thing, add 0.8～1.5% dry Rhizoma Zingiberis Recens powder, 1～4% Sal and 1.5～3% spice, add
10～25 parts of Blueberry pigment, make the blue berry natto of various unique flavor.
3. the method for claim 2, wherein suitable quantity of water described in step b, refer to the boiled water of cooling, and the volume L of water is with fresh
The ratio of quality Kg of Semen Glycines is 0.2～0.5:1.
4. the method for claim 2, wherein appropriate flavouring agent described in step e, refer to 0.8～1.5% dry Rhizoma Zingiberis Recens powder, 3～10%
Sal and 1.5～3% spice.
5. the method for claim 2, wherein said spice refer to Fructus Piperis powder or Zanthoxyli Bungeani powder or Fructus Anisi Stellati powder or Cortex cinnamomi japonici powder or
Fructus Anisi Stellati powder and Cortex cinnamomi japonici powder.
6. the method for Claims 1 to 5, wherein said Blueberry pigment and the preparation method of blueberry pomace, it specifically comprises the following steps that
I, select the blue berry raw material without rotting to clean, air-dry under the conditions of 40～50 DEG C, make blue berry moisture control 20～
35%, then blue berry is smashed to pieces, making beating, obtain blueberry pulp；
II, blueberry pulp being added a certain amount of ethanol solution, with 0.1mol/L salt acid for adjusting pH value to 2.5～5.5, room temperature is stirred
Mixing extraction 36h～60h, filter, repeat secondary, merging filtrate, blueberry pomace is standby；
III, filtrate carries out being evaporated to the 1/30～1/50 of original volume below 50 DEG C, upper LSA-7 macroporous resin adsorption,
With the 45 of 8BV～20BV～85% ethanol water carry out gradient elution, collect to obtain eluent.
IV, eluent is evaporated to do below 50 DEG C, obtains Blueberry pigment.
7. the method for claim 6, wherein adds the volume L of ethanol water and quality kg of blueberry pulp described in step II
Ratio is 3～6:1；Wherein ethanol solution refers to 40～75% ethanol solution.
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| CN107897719A (en) * | 2017-12-01 | 2018-04-13 | 凯风新农（北京）科技有限公司 | A kind of natto compound formulation and preparation method thereof |
| CN108713688A (en) * | 2018-05-11 | 2018-10-30 | 河北农业大学 | Low-ammonia natto product and preparation method thereof |
| CN108713688B (en) * | 2018-05-11 | 2021-07-13 | 河北农业大学 | Low-ammonia natto product and preparation method thereof |
| CN110313590A (en) * | 2019-03-19 | 2019-10-11 | 张涛 | A kind of health food and preparation method thereof comprising natto |
| CN109965219A (en) * | 2019-03-22 | 2019-07-05 | 广州金酮特殊医用食品有限公司 | A kind of preparation method of natto powder and whitening spot-removing alimentation composition containing natto powder |
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Application publication date: 20161026 |