CN103461947A - Method for preparing nutritional flavoring agent by using cold-pressed soybean cakes - Google Patents
Method for preparing nutritional flavoring agent by using cold-pressed soybean cakes Download PDFInfo
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Abstract
The invention discloses a method for preparing a nutritional flavoring agent by treating byproducts, namely soybean cakes, and generated in the process of preparing oil from soybeans through solid state fermentation and cold pressing, by using bacillus natto. The byproducts, namely the soybean cakes, are taken as the raw materials, are inoculated in the bacillus natto for fermentation after being sterilized, and fermented materials are treated by adopting a vacuum drying and superfine grinding technology, and thus beneficial substances generated in fermentation are maintained, and the absorption and utilization rate of the nutritional flavoring agent is increased. The nutritional flavoring agent prepared by adopting the method is low in fat and high in protein, has a flavor special for natto, and contains ingredients such as nattokinase, gamma-polyglutamic acid and polypeptide. The method aims to prepare the nutritional flavoring agent which is low in cost and high in power efficiency based on comprehensive utilization of the byproducts generated in the process of preparing oil from the soybeans through the cold pressing, and thus the additional value of the byproducts generated in the process of preparing the oil through the cold pressing is increased, and a new path is developed for fine-processing the byproducts generated in the process of preparing the oil from the soybeans through the solid state fermentation and the cold pressing.
Description
Technical field
The present invention is a kind of method for preparing the food nutrition flavor enhancement, the comprehensive utilization field that relates to soybean solid-state fermentation cold pressing oil accessory substance, take above-mentioned accessory substance as prepared using biotechnology fermentation preparation low fat, high protein, and be rich in Nattokinase, protease, the Г-PGA(Г-polyglutamic acid that is beneficial to health), the superfine powder of the compositions such as polypeptide, essential amino acid.The present invention can improve the added value of cold pressing oil accessory substance, the cost of reduction soybean solid-state fermentation cold pressing oil, gives again the effect of nutritious flavouring agent nutrition and health care, meets the demand that current people pursue nutrient health.The present invention is the extension of soybean solid-state fermentation cold pressing oil technique, can be soybean solid-state fermentation cold pressing oil technique and creates more multivalence value.
Background technology
Soybean originates in China the earliest, the plantation history of existing at least 4000 years, and the soybean kernel dry weight contains protein 40.7% usually, crude fat 20.6%, the multiple nutritional components such as carbohydrate 33.7% and calcium ferrophosphorus, be the important oil crops of China.China utilizes the mode of Soybean production grease to mainly contain two kinds of methods of extraction and squeezing at present, and the squeezing liquefaction can be divided into cold press and two kinds of techniques of hot moulding.Residue in oils preparation industry after use extracting technology extraction grease is referred to as dregs of beans, and uses the residue after the squeezing process liquefaction to be referred to as soya-bean cake.Material after most liquefactions is due to protein denaturation, nutritional labeling is lost, the reasons such as food-safety problem that dissolvent residual causes, can't be applied to food industry, according to related data, show, the market comsupton of dregs of beans and soya-bean cake is composed as follows: the product proportion of the poultry that is applied to feed is the highest, account for the over half of output aggregate ratio, consumption ratio for the livestock of feeding is taken second place, account for 30% of total amount, these two product consumption ratios of adding up surpass more than 85% of output aggregate purposes, exclude the grouts consumption of other purposes, the product proportion that finally can be applicable to food industry only has 2%, this has caused a large amount of high-quality protein sources to be difficult to be effectively utilized.Review it, extensive consumption mode due to soya-bean cake dregs of beans accessory substance, cause cost of material low, output is large, but economic worth is lower, and this has shown the huge research and development potentiality of this protein raw materials in yet another aspect, soya-bean cake is carried out intensive processing and its nutrition composition is adjusted, will improve the economic worth of these raw materials for production, create huge add on yield, also avoid the waste of a large amount of high-quality proteins simultaneously.
The protein of a kind of high-quality of soybean protein is 4-5 times of cereal crops, and the amino acid of its protein forms with milk similar, and except methionine is lower slightly, all the other are must amino acid content all abundanter, and its nutritive value can be wanted to match in excellence or beauty with animal protein.Mankind's result of the test shows, the applicable human body needs of soybean protein essential amino acid composition, and for the people more than two years old, it is 100 that the physiology of soybean protein is tired.Be rich in protein in soybean, its protein content is almost meat, egg, fish two times.And in the contained protein of soybean, human body " essential amino acid " content is sufficient, component is complete, belongs to " good protein ".1999, U.S. food drug surveilance office (FDA) issues a statement: take in 25 gram soybean proteins every day, have and reduce the risk of suffering from cardiovascular and cerebrovascular disease, this is because the existing higher nutrient protein of soybean is worth, not containing cholesterol, its distinctive physiological activator---isoflavones also has the effect of norcholesterol again.Soya-bean cake after soybean extract oil is still retaining the above-mentioned elite of soybean, is worth further deep development.
Natto abounds with in Japanese typical local food as a kind of, the long history of existing more than 1000 year, its unique local flavor is subject to extensive acclaim and welcome, natto derives from China at first in fact, according to ancient book, put down in writing, just started to make since China Qin Han and but fail prosperity, after importing Japan into, development widely and improvement have been obtained, by Japan buddhist monk, imported at first, so at first natto obtains prosperity at Japanese temple, big dragon temple natto for example, great virtue temple natto, one stops natto, the shore name natto at large good fortune temple, realize the eight bridge nattos at true temple etc., all become the famous special product of temple in the localities.Producing the natto bacterial strain uses therefor is bafillus natto, it not only gives natto special local flavor, and the more important thing is, it also has Functions of Physiological Health Care, its topmost health-care components is Nattokinase, 1980, the famous cardiovascular and cerebrovascular expert of Japan must see that the doctor of foreign firm has carried out a world-shaking experiment, famous half past two experiment that Here it is, he utilizes the natto fermentation thing to test artificial thrombus, found that, the thrombolytic effect of Nattokinase has reached 19 times more than of original thrombolysis urokinase used unexpectedly, this great discovery has started a thrombolysis " revolution " of medical domain.Bafillus natto, as a kind of spendable probio, can produce gemma in solid state fermentation, and strong stress resistance is easy to survival.In sweat, the metabolite of output is as Nattokinase, protease, Г-PGA(Г-polyglutamic acid), the useful health such as polypeptide, amino acid.Based on as above considering, the present invention introduces the soya-bean cake after bacillus natto to ferment soybean solid-state fermentation cold press, the experiment proved that it is an effective technique approach.
The food vacuum drying is one of food drying effective method.According under vacuum condition, the temperature relative reduce of moisture evaporation, thus realize low temperature, the purpose of dehydrated food fast.Vacuum drying food has plurality of advantages: (1) operates also i.e. operation at low temperatures under vacuum, can avoid the destruction of active ingredient under high temperature, has improved rate of drying simultaneously.Because moisture evaporates rapidly, material forms the cellular tissue, and the dissolubility of product, rehydration, color and luster and mouthfeel all strengthen.(2) in vacuum system, in unit volume, the content oxygen content of air is extremely low, can alleviate the phenomenons such as oxidation, pigment brown stain or other oxidation deteriorations of even avoiding fat in food and occur.(3) available less heat energy, obtain higher rate of drying, and heat utilization ratio is high, cuts down finished cost.
The Ultramicro-powder process technology is to utilize suitable breaking method and equipment, by certain processing process, makes product be processed into the pulverizing process of ultramicro powder.By processing, make processed particle miniaturization, thereby make the physical and chemical performance of processed material that special variation occur, as good dissolubility, dispersiveness, adsorptivity, chemical reactivity etc.Superfine communication technique make the product surface absorption affinity and affinity strong, have that good solid fragrance, food nutrient composition easily are absorbed by the body, food utilization is high.Superfine communication technique is at present in the field of food extensive use, and as health products such as glossy ganoderma, pseudo-ginseng, pilose antler, spirulinas, the popular foods such as vegetables, fruit, tealeaves, the flesh of fish, be to improve the processing method that human body is taken in the smoking ideal yield coefficient.
In the present invention, the raw material soya-bean cake has been removed the most of grease in the soybean by soybean solid-state fermentation in early stage cold pressing oil, further reduces fat content; Increased mycoprotein content by prior fermentation, made the material protein total amount be improved, soybean protein obtains hydrolysis to a certain extent simultaneously, has produced polypeptide and amino acid; By the further fermentation of bafillus natto, make in tunning there is Nattokinase, protease, Г-PGA(Г-polyglutamic acid), the composition such as polypeptide, several amino acids; Tunning has at utmost retained above-mentioned nutritive effect composition by vacuum is drying; Then drying product is processed through superfine communication technique again, has further increased surface area, adsorption power and the affinity of product particle, and its solid fragrance reinforcement, absorption of human body utilization rate are improved.By the allotment of flavor substance, the nutritious flavouring agent of preparation can be used for table soup seasonings, not only delicious health but also nutrition and health care.
At present China to take soybean in conjunction with microbial technique relatively less as the research that raw material prepares food flavor, have no report for the research of soybean solid-state fermentation cold pressing oil accessory substance soya-bean cake utilization.Utilize soybean solid-state fermentation cold pressing oil accessory substance soya-bean cake, in conjunction with microbial technique, develop nutritious subsidy agent and flavor enhancement, not only make soybean protein resource be fully utilized, and give its health-care effect, and expand new direction for the intensive processing of by-products of soybean, make up the expensive defect of cold pressing process, be a Soybean Industry chain that has potentiality, continues extension simultaneously.
Summary of the invention
The present invention relates to the comprehensive utilization field of soybean solid-state fermentation cold pressing oil accessory substance soya-bean cake, utilize the cold pressing bean cake albuminous degeneration little, protein content is high, the characteristics that fat content is low, the soya-bean cake decomposition of further fermenting after using the bafillus natto bacterial strain to soybean solid-state fermentation cold press, and utilize vacuum drying technique and superfine communication technique, a kind of low fat high protein of processing preparation, and be rich in Nattokinase, Г-polyglutamic acid, polypeptide, the food nutrition flavor enhancement of the compositions such as several amino acids, to reach comprehensive utilization soya-bean cake raw material, improve the purpose of soybean solid-state fermentation cold pressing oil accessory substance added value.
The method for preparing the food nutrition flavor enhancement in the present invention comprises the following steps: one, raw materials used is the soya-bean cake of decortication soybean after aspergillus oryzae or Rhizopus oligosporus solid state fermentation cold pressing oil, beancake powder is broken to particle diameter 1～5mm, pack in 500ml triangle cake, loadings 50g, sterilizing, sterilising conditions is 121 ℃ of autoclaving 15～20min, or 2450MHz micro-wave oven sterilizing 1～5min, or normal-pressure sterilization is to above-mentioned equivalent sterilization intensity; Two, adopt the plate isolation mode to be activated preservation bafillus natto bacterial strain; Bafillus natto seed liquor preparation method: in the seed culture medium after the bafillus natto inclined-plane thalline access sterilizing that picking 1 collarium has activated, in 35～37 ℃ of shaking table 200rpm/min, cultivate 16～20h; The bafillus natto seed culture medium: glucose 0.3%～0.5%, sodium chloride 0.5%, beef extract 0.5%～1%, peptone 0.5%～1%, pH7.2-7.5, the 300ml triangular flask of packing into, liquid amount 30ml, 121 ℃ of sterilizing 15min, cooling standby; Three, add culture medium base-material dry weight 10%～30%(V/W to beancake powder after sterilizing) sterilized water to adjust moisture, access again 5%-10%(V/W that the bafillus natto seed liquor is the base-material dry weight), fermentation temperature is 30 ℃～40 ℃, and fermentation time is 24h～48h; After bacillus natto to ferment, tunning secretion stickum Г-polyglutamic acid, have wire-drawing performance preferably, and length of string can reach more than half meter, and after fermentation, material presents brown, has distinctive natto alcohol fragrance, without the tart flavour peculiar smell, and the micro-hardship of the sense of taste; Four, after the fermentation 40 ℃～50 ℃ vacuum drying of material to material moisture below 5%, the ultramicro grinding material particular diameter is to being less than 100 microns, be the nutritious subsidy agent, after measured, nutritious subsidy agent fat content is 2%～5%, it is 50%～54% that soluble nitrogen accounts for the total nitrogen content ratio, and Nattokinase work is 200～300U/g, Bacillus subtilis natto>=1 * 10
9the cfu/g pulvis; Five, nutritious flavouring agent of the present invention comprises above-mentioned nutritious subsidy agent, salt, white sugar, monosodium glutamate, chickens' extract, fennel seeds, chilli powder, pepper powder; Wherein press raw material weight, 8 parts of nutritious subsidy agent, 3 parts of white sugar, 1 part of monosodium glutamate, 3 parts of salt, 1 part of fennel seeds, 0.5 part of chickens' extract; Wherein press raw material weight, 8 parts of nutritious subsidy agent, 3 parts of chilli powders, 1 part of pepper powder, 5 parts of salt, 1 part of white sugar, 0.5 part of monosodium glutamate, 0.5 part of chickens' extract, 1 part of fennel seeds.
Nutritious flavouring agent of the present invention not only takes full advantage of cold pressing oil accessory substance soya-bean cake, retained cold pressing bean cake and there are the characteristics of low fat, high protein, and the raw material cold pressing bean cake has increased the material that is of value to health after bacillus natto to ferment: the compositions such as Nattokinase, Г-polyglutamic acid, polypeptide, several amino acids and Bacillus Subtilis Natto of Probiotics; Utilize the drying and superfine communication technique of vacuum to process fermentation materials, retained to greatest extent the nutritive effect composition that bacillus natto to ferment produces, increased the absorption rate of nutritious flavouring agent at human body; With traditional natto, compare, the products made thereby powder form is easier to preservation and carries, and is the novel nourishing flavor enhancement; Preparation technology of the present invention is simple, cost of material is relatively low; The present invention can be the cold pressing oil by-product utilized and opens up a new way, for further suitability for industrialized production provides basic data.
the accompanying drawing explanation
Fig. 1 is production technological process of the present invention
5 specific embodiment
The specific embodiment one: a kind of method of utilizing cold pressing bean cake to prepare the nutritious flavouring agent realizes according to the following steps: one, raw materials used is the soya-bean cake of decortication soybean after aspergillus oryzae or Rhizopus oligosporus solid state fermentation cold pressing oil, beancake powder is broken to particle diameter 1～5mm, pack in 500ml triangle cake, loadings 50g, sterilizing, sterilising conditions is 121 ℃ of autoclaving 15-20min, or 2450MHz micro-wave oven sterilizing 1～5min, or normal-pressure sterilization is to above-mentioned equivalent sterilization intensity; Two, adopt the plate isolation mode to be activated preservation bafillus natto bacterial strain; Bafillus natto seed liquor preparation method: in the seed culture medium after the bafillus natto inclined-plane thalline access sterilizing that picking 1 collarium has activated, in 35～37 ℃ of shaking table 200rpm/min, cultivate 16～20h; The bafillus natto seed culture medium: glucose 0.3%～0.5%, sodium chloride 0.5%, beef extract 0.5%～1%, peptone 0.5%～1%, pH7.2～7.5, the 300ml triangular flask of packing into, liquid amount 30ml, 121 ℃ of sterilizing 15min, cooling standby; Three, add culture medium base-material dry weight 10%～30%(V/W to beancake powder after sterilizing) sterilized water to adjust moisture, access again 5%-10%(V/W that the bafillus natto seed liquor is the base-material dry weight), fermentation temperature is 30 ℃～40 ℃, and fermentation time is 24h～48h; After bacillus natto to ferment, tunning secretion stickum Г-polyglutamic acid, have wire-drawing performance preferably, and length of string can reach more than half meter, and after fermentation, material presents brown, has distinctive natto alcohol fragrance, without the tart flavour peculiar smell, and the micro-hardship of the sense of taste; Four, after the fermentation 40 ℃～50 ℃ vacuum drying of material to material moisture below 5%, the ultramicro grinding material particular diameter is to being less than 100 microns, be the nutritious subsidy agent, after measured, nutritious subsidy agent fat content is 2%～5%, it is 50%～54% that soluble nitrogen accounts for the total nitrogen content ratio, and Nattokinase work is 200～300U/g, Bacillus subtilis natto>=1 * 10
9the cfu/g pulvis; Five, nutritious flavouring agent of the present invention comprises above-mentioned nutritious subsidy agent, salt, white sugar, monosodium glutamate, chickens' extract, fennel seeds, chilli powder, pepper powder; Wherein press raw material weight, 8 parts of nutritious subsidy agent, 3 parts of white sugar, 1 part of monosodium glutamate, 3 parts of salt, 1 part of fennel seeds, 0.5 part of chickens' extract; Wherein press raw material weight, 8 parts of nutritious subsidy agent, 3 parts of chilli powders, 1 part of pepper powder, 5 parts of salt, 1 part of white sugar, 0.5 part of monosodium glutamate, 0.5 part of chickens' extract, 1 part of fennel seeds.
The nutritious subsidy agent pulvis obtained in present embodiment, after testing: color and luster: light brown; Smell: without the tart flavour free from extraneous odour, the peculiar sweet-smelling of natto is arranged; Moisture≤5%; Soluble nitrogen/total nitrogen 50%～54%; Fat 2%～5%; Nattokinase 200～300U/g, Bacillus subtilis natto>=1 * 10
9the cfu/g pulvis.
The specific embodiment two: what present embodiment was different from the specific embodiment one is in step 1, beancake powder to be broken to particle diameter 1～5mm, in the 500ml triangle cake of packing into, and loadings 50g, sterilizing, sterilising conditions is 121 ℃ of autoclaving 15～20min.Other step is identical with the specific embodiment one.
The specific embodiment three: what present embodiment was different from the specific embodiment one is in step 1, beancake powder to be broken to particle diameter 1～5mm, in the 500ml triangle cake of packing into, and loadings 50g, sterilizing, 2450MHz micro-wave oven sterilizing 1～5min.Other step is identical with the specific embodiment one.
The specific embodiment four: what present embodiment was different from the specific embodiment one is in step 1, beancake powder to be broken to particle diameter 1～5mm, in the 500ml triangle cake of packing into, and loadings 50g, sterilizing, normal-pressure sterilization 40min～60min.Other step is identical with the specific embodiment one.
The specific embodiment five: what present embodiment was different from the specific embodiment one is in step 2, to adopt the plate isolation mode to be activated preservation bafillus natto bacterial strain, the separation activation step of bafillus natto bacterial strain: inclined-plane bafillus natto 2～3 collariums of (1) picking refrigerator preservation, the access 150ml be equipped with the 50ml sterilized water and in have in the triangular flask of bead, shake up three minutes, make spore fully mix in triangular flask, after shaking up, draw the 1ml bacteria suspension with the 1000ul liquid-transfering gun, injection is equipped with in vitro No. 1 of the 9ml sterilized water, after the plug jam-pack, back and forth after concussion 1min, in vitro draw from No. 1 the bacteria suspension that 1ml fully mixes with liquid-transfering gun, inject No. 2 test tube, dilute successively bacteria suspension to 10
-5, (2) adopt the PDA plating medium to separate activation to the natto bacterial strain, the PDA culture medium is formulated as follows: the 100g potato, 500ml distilled water, electromagnetic oven boils 15min, use filtered through gauze, add 10g glucose to filtrate, 10g agar, electromagnetic oven boils to whole dissolvings, cooling room temperature is settled to 500ml with distilled water, the triangular flask of packing into is interior with the sealing of envelope bottle film, carry out autoclaving, sterilising conditions is 121 ℃, time is 15min, after sterilizing finishes, be down flat rapidly plate, pour culture medium 10～15ml in each flat board into, after solidifying, be inverted in 35 ℃ of constant incubators and spend the night and remove moisture, to guarantee that sterilizing is fully without living contaminants, draw respectively each gradient bacterium liquid 0.1ml in the PDA flat board with the 1000ul liquid-transfering gun after spending the night, after smoothening with spreading rod, flat-plate inverted stands on 35 ℃ of cultivation 24h in constant incubator, the normal bafillus natto list of colonial morphology bacterium colony in the picking separating plate, sterile working access inclined-plane PDA solid medium, (3) inclined-plane PDA solid medium preparation process: PDA solid medium composition is, the 40g potato, 200ml distilled water, electromagnetic oven boils 15min, uses filtered through gauze, to filtrate, adds 4g glucose, 4g agar, boil to whole dissolvings, cooling room temperature is settled to 200ml with distilled water, the heating and melting injecting tube, every pipe culture medium loading amount is 10ml, the jam-pack tampon, autoclaving, sterilising conditions is 121 ℃, time is 15min, take out the slant setting test tube after sterilizing, to culture medium solidifying, to obtain purifying bacterial strain inclined-plane used.Other step is identical with the specific embodiment one.
The specific embodiment six: what present embodiment was different from the specific embodiment one is in the seed culture medium after the bafillus natto inclined-plane thalline access sterilizing that in step 2, picking 1 collarium has activated, cultivate 16～20h in 35～37 ℃ of shaking table 200rpm/min, cultivate and finish, get the micro-Microscopic observation of bafillus natto seed liquor, liquid bafillus natto is rod-short, form is neat, without miscellaneous bacteria.Other step is identical with the specific embodiment one.
The specific embodiment seven: present embodiment is different from the specific embodiment one is that in step 3, the condition through optimizing is: to beancake powder after sterilizing, add the sterilized water of culture medium base-material dry weight 30% to adjust moisture, accessing seed liquor is 5% of base-material dry weight again, fermentation temperature is 35 ℃, fermentation time is 48h, after bacillus natto to ferment, tunning secretion stickum Г-polyglutamic acid, there is wire-drawing performance preferably, length of string can reach more than half meter, after fermentation, material presents brown, there is distinctive natto alcohol fragrance, without the tart flavour peculiar smell, the micro-hardship of the sense of taste.Other step is identical with the specific embodiment one.
Measure the nutritious subsidy agent in present embodiment: fat content is 2%, and it is 54% that soluble nitrogen accounts for the total nitrogen content ratio, and Nattokinase is lived as 300U/g, Bacillus subtilis natto 6.0 * 10
9the cfu/g pulvis.
The specific embodiment eight: present embodiment is different from the specific embodiment one be in step 4 after fermentation 40 ℃ of vacuum drying of material to material moisture below 5%, the ultramicro grinding material particular diameter is to being less than 100 microns, be the nutritious subsidy agent, pulvis presents light brown, the quality drying, inviscid material, have the peculiar sweet-smelling of natto.Other step is identical with the specific embodiment one.
Measure the nutritious subsidy agent in present embodiment: fat content is 3%, and it is 52% that soluble nitrogen accounts for the total nitrogen content ratio, and Nattokinase is lived as 291U/g, Bacillus subtilis natto 3.5 * 10
9the cfu/g pulvis.
The specific embodiment nine: present embodiment is different from the specific embodiment one be in step 4 after fermentation 50 ℃ of vacuum drying of material to material moisture below 5%, the ultramicro grinding material particular diameter is to being less than 100 microns, be the nutritious subsidy agent, pulvis presents light brown, the quality drying, inviscid material, have the peculiar sweet-smelling of natto.Other step is identical with the specific embodiment one.
Measure the nutritious subsidy agent in present embodiment: fat content is 5%, and it is 50% that soluble nitrogen accounts for the total nitrogen content ratio, and Nattokinase is lived as 200U/g, Bacillus subtilis natto 1.2 * 10
9the cfu/g pulvis.
The specific embodiment ten: present embodiment is different from the specific embodiment one is that in step 4, after fermentation, 40 ℃～50 ℃ vacuum drying of material are to material moisture below 5%, and the ultramicro grinding material is the nutritious subsidy agent after crossing 180 mesh sieves.Other step is identical with the specific embodiment one.
The specific embodiment 11: what present embodiment was different from the specific embodiment one is that in step 5, nutritious flavouring agent of the present invention comprises above-mentioned nutritious subsidy agent, salt, white sugar, monosodium glutamate, chickens' extract, fennel seeds; Wherein press raw material weight, nutritious subsidy agent 8g, white sugar 3g, monosodium glutamate 1g, salt 3g, fennel seeds 1g, chickens' extract 0.5g.Other step is identical with the specific embodiment one.
The specific embodiment 12: what present embodiment was different from the specific embodiment one is that in step 5, nutritious flavouring agent of the present invention comprises above-mentioned nutritious subsidy agent, salt, white sugar, monosodium glutamate, chickens' extract, fennel seeds, chilli powder, pepper powder; Wherein press raw material weight, wherein press raw material weight, nutritious subsidy agent 8g, chilli powder 3g, pepper powder 1g, salt 5g, white sugar 1g, monosodium glutamate 0.5g, chickens' extract 0.5g, fennel seeds 1g.Other step is identical with the specific embodiment one.
Claims (9)
1. (the present invention is following without specified otherwise for a method for preparing the food nutrition flavor enhancement, all give tacit consent to that to take soybean solid-state fermentation cold pressing oil accessory substance soya-bean cake be example), it is characterized in that comprising the following steps: (1) utilizes the soya-bean cake using after soybean solid-state fermentation cold pressing oil as fermentation substrate, sterilizing after pulverizing, adjust the moisture of beancake powder, access logarithmic phase bafillus natto seed liquor is fermented; (2) the rear material that ferments is carried out to vacuum drying, after ultramicro grinding, can be used as the food nutrition accessory agent, add the agent of spice preparation nutritious flavouring.
2. method described in claim 1 is characterized in that: raw materials used is the soya-bean cake of decortication soybean after aspergillus oryzae or Rhizopus oligosporus solid state fermentation cold pressing oil; In step (1), beancake powder is broken to particle diameter 1～5mm, in the 500ml triangle cake of packing into, and loadings 50g, sterilizing, sterilising conditions is 121 ℃ of autoclaving 15～20min, or 2450MHz micro-wave oven sterilizing 1～5min, or normal-pressure sterilization is to above-mentioned equivalent sterilization intensity.
3. according to method described in claim 1, it is characterized in that: in described step (1), when cold press gained soya-bean cake is fermented, the bafillus natto that the bacterial strain adopted is preservation, adopt dull and stereotyped minute mode to be activated preservation bafillus natto bacterial strain.
4. according to method described in claim 1, it is characterized in that: the bafillus natto seed liquor preparation method in described step (1): in the seed culture medium after the bafillus natto inclined-plane thalline access sterilizing that picking 1 collarium has activated, in 35-37 ℃ of shaking table 200rpm/min, cultivate 16-20h; The bafillus natto seed culture medium: glucose 0.3%～0.5%, sodium chloride 0.5%, beef extract 0.5%～1%, peptone 0.5%～1%, pH7.2～7.5, the 300ml triangular flask of packing into, liquid amount 30ml, 121 ℃ of sterilizing 15min, cooling standby.
5. according to the method described in claim 1, it is characterized in that: in described step (1), add culture medium base-material dry weight 10%-30%(V/W to beancake powder after sterilizing) sterilized water to adjust moisture, access again 5%～10%(V/W that the bafillus natto seed liquor is the base-material dry weight), fermentation temperature is 30 ℃～40 ℃, and fermentation time is 24h-48h.
6. according to method described in claim 1, it is characterized in that: in described step (1), on soya-bean cake culture medium after soybean solid-state fermentation cold pressing oil, after bacillus natto to ferment, tunning secretion stickum Г-polyglutamic acid, there is wire-drawing performance preferably, length of string can reach more than half meter, and after fermentation, material presents brown, has distinctive natto alcohol fragrance, without the tart flavour peculiar smell, the micro-hardship of the sense of taste.
7. according to the method described in claim 1, it is characterized in that: in described step (2), after fermentation, 40 ℃～50 ℃ vacuum drying of material are to material moisture below 5%, the ultramicro grinding material particular diameter, to being less than 100 microns, is the nutritious subsidy agent, after measured, nutritious subsidy agent fat content is 2%～5%, it is 50%～54% that soluble nitrogen accounts for the total nitrogen content ratio, and the work of Nattokinase enzyme is 200～300U/g, Bacillus subtilis natto>=1 * 10
9the cfu/g pulvis.
8. according to method described in claim 1, it is characterized in that: in described step (2), the nutritious flavouring agent comprises above-mentioned nutritious subsidy agent, salt, white sugar, monosodium glutamate, chickens' extract, fennel seeds, chilli powder, pepper powder; Pulvis seasoning proportioning has following two schemes:
1. press raw material weight, 8 parts of nutritious subsidy agent, 3 parts of white sugar, 1 part of monosodium glutamate, 3 parts of salt, 1 part of fennel seeds, 0.5 part of chickens' extract;
2. press raw material weight, 8 parts of nutritious subsidy agent, 3 parts of chilli powders, 1 part of pepper powder, 5 parts of salt, 1 part of white sugar, 0.5 part of monosodium glutamate, 0.5 part of chickens' extract, 1 part of fennel seeds.
9. the pulvis that the described extracting method of claim 1-8 any one obtains.
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
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| CN105087447A (en) * | 2015-09-16 | 2015-11-25 | 河南省科学院生物研究所有限责任公司 | Microwave-resisting bacillus subtilis and application thereof in preparing nattokinase |
| CN105475950A (en) * | 2015-12-13 | 2016-04-13 | 宋介珍 | Preparation method for nutritional seasoner for making soup stock |
| CN107412750A (en) * | 2017-04-10 | 2017-12-01 | 乐研新生物科技（成都）有限公司 | Composition containing high-activity nattokinase and preparation method thereof |
| CN109497121A (en) * | 2018-12-26 | 2019-03-22 | 中国热带农业科学院椰子研究所 | A kind of coconut oil moon cake and preparation method thereof |
| US11229095B2 (en) | 2014-12-17 | 2022-01-18 | Campbell Soup Company | Electromagnetic wave food processing system and methods |
| CN114806698A (en) * | 2022-04-20 | 2022-07-29 | 江南大学 | Flexible aroma enhancement method for biotransformed peanut oil |
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Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US11229095B2 (en) | 2014-12-17 | 2022-01-18 | Campbell Soup Company | Electromagnetic wave food processing system and methods |
| CN105011240A (en) * | 2015-07-02 | 2015-11-04 | 西北农林科技大学 | Method for producing walnut powder and walnut-flavored sauce, rich in natto kinase, by fermentation method |
| CN105087447A (en) * | 2015-09-16 | 2015-11-25 | 河南省科学院生物研究所有限责任公司 | Microwave-resisting bacillus subtilis and application thereof in preparing nattokinase |
| CN105087447B (en) * | 2015-09-16 | 2018-08-21 | 河南省科学院生物研究所有限责任公司 | One plant of resistance to microwave bacillus subtilis and its application in Nattokinase preparation |
| CN105475950A (en) * | 2015-12-13 | 2016-04-13 | 宋介珍 | Preparation method for nutritional seasoner for making soup stock |
| CN107412750A (en) * | 2017-04-10 | 2017-12-01 | 乐研新生物科技（成都）有限公司 | Composition containing high-activity nattokinase and preparation method thereof |
| CN107412750B (en) * | 2017-04-10 | 2020-09-01 | 乐研新生物科技（成都）有限公司 | Composition containing high-activity nattokinase and preparation method thereof |
| CN109497121A (en) * | 2018-12-26 | 2019-03-22 | 中国热带农业科学院椰子研究所 | A kind of coconut oil moon cake and preparation method thereof |
| CN114806698A (en) * | 2022-04-20 | 2022-07-29 | 江南大学 | Flexible aroma enhancement method for biotransformed peanut oil |
| CN114806698B (en) * | 2022-04-20 | 2023-09-08 | 江南大学 | Bioconversion peanut oil flexible aroma enhancement method |
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