CN104026490A - Method for preparing black natto by adopting low-salt fermentation - Google Patents
Method for preparing black natto by adopting low-salt fermentation Download PDFInfo
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/24—Synthetic spices, flavouring agents or condiments prepared by fermentation
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/50—Fermented pulses or legumes; Fermentation of pulses or legumes based on the addition of microorganisms
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
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Abstract
The present invention discloses a method for preparing black natto by adopting low-salt fermentation. The method comprises the following steps of: (1) selecting soybeans and washing the selected soybeans; (2) soaking the soybeans with alkali liquid; (3) steaming the soybeans; (4) carrying out a browning reaction; (5) carrying out fermentation; (6) carrying out sterilization and packaging. According to the present invention, the method has short fermentation time, and the obtained black natto has a high content of amino acids. The amino nitrogen content of black natto per gram is 0.5-1.5 wt%, the natto kinase activity is 4800-5500U/g, the superoxide dismutase activity is 210-230U/g and the soybean isoflavone content is 350-450 [mu]g/g. The method provided by the invention greatly reduces the cost, and the obtained black natto has low salinity, and is healthy and safe.
Description
Technical field
The invention belongs to food processing field, be specifically related to a kind of method of utilizing bafillus natto inoculation Soybean production less salt fermented black natto.
Background technology
Natto be by
bafillus nattofermentation soybean forms
healthy food.Traditional fabrication natto is to adopt straw as the source of fermenting agent, by cooling the soya bean of boiling rear with after straw parcel in the higher local spontaneous fermentation 1-2 days of humiture, treat that a kind of mucus shape material of white appears in soybean surface.In Japan, natto food is produced and has substantially been realized industrialization, serialization and commercialization at present.
Bafillus natto (Bacillus natto) is the bacterial classification of separating from japanese traditional food, and its original strain is identical with bacillus subtilis, is subspecies for bacillus subtilis.Bafillus natto often claims Bacillus natto, not only there is the performance of the macromolecular substances such as decomposing protein, carbohydrate, fat, make to be rich in fermented product the multiple compositions that are easily absorbed by the body such as amino acid, organic acid, oligosaccharide, and in the process of fermenting bacillus natto natto, also find some physiological activators therein and made natto there is plurality of health care functions, as the effect such as antitumor, hypotensive, antibacterial, also can prevention of osteoporosis, improve the digestibility, anti-oxidant etc. of protein.
Non-enzymatic browning refers to the brown stain occurring in the situation that not having enzyme to participate in.Food, in heat treated or long-term storage, can produce melanoidin pigment in various degree, and this class reaction does not have the participation of enzyme, therefore claim nonenzymatic browning reaction.Non-enzymatic browning mainly contains three kinds of mechanism: (Mei Lade) reaction, caramelization and ascorbic acid browning reaction.
The present invention generates black soybean by soybean through non-enzymatic browning, then generates black natto through the fermentation of bafillus natto less salt.
Summary of the invention
The invention provides a kind of method of utilizing bafillus natto inoculation Soybean production less salt fermented black natto, the black natto nutrient composition content that makes is high, easily absorb, and with short production cycle, cost is low.
In order to realize object of the present invention, inventor studies and persistent exploration by lot of experiments, has finally obtained following technical scheme:
A preparation method for less salt fermented black natto, is characterized in that the method comprises the following steps:
(1) soybean selects, cleans: select maturation fully, the soybean that full grains, free from insect pests, nothing are gone mouldy; Clean three times, remove silt, dust and the microorganism on soybean surface;
(2) soybeans soaking: soybean is used the alkali lye of pH=8-10 to soak 12-24h;
(3) soybean boiling: the soybean after immersion is in 110-120 DEG C, 0.1-0.2MPa boiling 25-40min;
(4) brown stain: the soybean after boiling is at 85-95 DEG C, and under the humidity of 85-95%, temperature and humidity control is cultivated 120-240h; Then be cooled to 50-60 DEG C, under the humidity of 80-90%, continue temperature and humidity control and cultivate 24-72h;
(5) fermentation: by the 0.01-0.5% inoculation bafillus natto of soybean weight, and add salt, wherein the content of salt is the 2-4% of soybean amount, cold fermentation 6-8h;
(6) high-temperature sterilization, packaging.
Preferably, the preparation method of a kind of less salt fermented black natto as above, is characterized in that: the described alkali lye of step (2) is: any one or more aqueous slkali below: 0.1mol/L NaOH, 0.4mol/L sodium carbonate, 0.5mol/L sodium acid carbonate, 0.1mol/L potassium hydroxide, 0.4mol/L potash, 0.5mol/L saleratus, 0.2mol/L calcium hydroxide.
Preferably, the preparation method of a kind of less salt fermented black natto as above, is characterized in that: the described bafillus natto of step (5) is bafillus natto CICC20443.
Compared with prior art, the preparation method of the less salt fermented black natto the present invention relates to, tool has the following advantages and is progressive significantly:
(1) the black natto obtaining by preparation method of the present invention contains a large amount of amino acid, after bacillus natto to ferment soybean, under the effect of protease, has promoted the hydrolysis of protein.Have 50%～60% soybean protein to be converted into peptide and amino acid, very easily digested and assimilated by human body, in every gram of black natto, amino acid nitrogen content is 0.5-1.5wt%.
(2) the black natto obtaining by preparation method of the present invention contains a large amount of enzymes, and natto kinase activity content is 4800-5500U/g, and superoxide dismutase activity content is 210-230U/g, and the content of isoflavones is 350-450 μ g/g.
(3) it is short that bafillus natto fast growth makes the time of less salt fermented black natto fermentation, and condition of culture is simple, obviously reduces production costs, and faster production, enhances productivity.
Detailed description of the invention
Be below specific embodiments of the invention, technical scheme of the present invention is done to further description, but protection scope of the present invention is not limited to these embodiment.Every do not deviate from the change of the present invention design or be equal to substitute include within protection scope of the present invention.
embodiment 1
(1) select maturation fully, free from insect pests, nothing are gone mouldy, even particle size, and diameter is at the soybean 200g of 5mm; Clean three times, remove silt, dust and the microorganism on soybean surface;
(2) soybean is used the NaOH solution of 0.1mol/L to soak 12h;
(3) by soybean in 110 DEG C, 0.1MPa boiling 25min;
(4) soybean is at 85 DEG C, and under 85% humidity, temperature and humidity control is cultivated 180h; Then be cooled to 50 DEG C, under 80% humidity, temperature and humidity control is cultivated 36h;
(5) inoculation bafillus natto CICC20443, wherein bacterial classification amount is 0.2% of soybean weight, and adds salt, wherein the content of salt is 2%, 37 DEG C of fermentation 6h of soybean amount;
(6) by the natto fermenting after 121 DEG C of sterilizing 20min, use vacuum packing machine packaging, sealing, obtains less salt fermented black natto product.And sampling Detection amino acid nitrogen content, natto kinase activity, superoxide dismutase activity and isoflavone content, assay method is as follows:
Amino acid nitrogen content assay method: less salt fermented black natto is smashed to pieces, add 30mL distilled water, concussion 1h, the centrifugal 15min of 4000r/min, get supernatant, add 10.0mL40% formalin, mix, continue to be titrated to pH9.2 with NaOH titer again, write down the amount (mL) that consumes NaOH titer; Get 100mL water simultaneously and first regulate pH to 8.2 with sodium hydroxide solution, then add 10.0mL40% formalin, be titrated to pH 9.2 with NaOH titer, as blank assay.According to the amount that consumes NaOH titer, calculate the content of amino-acid nitrogen.
Natto kinase activity adopts agarose-fibrin plate method: obtain as stated above natto extract, slowly and constantly stir and add solid ammonium sulfate powder, obtain the protein precipitation of 35-45% saturation degree, be dissolved in 50mmol/L phosphate buffer, obtain the thick enzyme of Nattokinase, prepare fibrin agar plate, the agarose solution of 10mL1% adds fibrinogen solution and the 100 μ L fibrin ferments of 10mL0.3% in the time of 50 DEG C, rapid mixing is also poured in 9cm flat board, standing cooled and solidified is the translucent flat board of milky, urokinase standard items are made into 25.875U/mL, 51.75 U/mL, 103.5 U/mL, 207 U/mL, a 415 U/mL5 concentration, respectively getting 5 μ L is added on the fibrin preparing, hatch 18h for 37 DEG C, calculate hydrolysis circle area, taking the UK units of enzyme activity as abscissa, hydrolysis circle area is that ordinate is made calibration curve on log-log paper.Sample thief 5 μ L are added on fibrin plate, hatch 18h for 37 DEG C, calculate hydrolysis circle area, obtain the Nattokinase vigor of sample from calibration curve.
Superoxide dismutase activity adopts pyrogallol autoxidation method: less salt fermented black natto processing method as above, add the Tris-HCl buffer solution of pH8.0-8.450mM, in 26 DEG C of heating 20min, add 20 μ L45mM 1,2,3,-thrihydroxy-benzene solution, timing immediately also shakes up, incline to 10mm cuvette, within every 30 seconds under 325nm, write down absorbance, obtain superoxide dismutase activity content.
The mensuration of isoflavone content: natto processing method as above, adds 95% ethanolic solution 30mL, heats 20min in boiling water bath, adds 95% ethanol to scale after cooling, shakes up hold over night.The accurate clarified solution 4mL that draws is placed in centrifuge tube, and in centrifuge centrifugal 2min.The absorbance of surveying blank sample solution at 250nm place is made blank, and deducts the value of the absorbance of blank sample by the absorbance that the sample of variable concentrations records at 250nm place, substitution regression equation, the content of isoflavones in calculation sample.
embodiment 2
(1) select maturation fully, free from insect pests, nothing are gone mouldy, even particle size, and diameter is at the soybean 200g of 5mm; Clean three times, remove silt, dust and the microorganism on soybean surface;
(2) soybean is used the NaOH solution of 0.1mol/L to soak 18h;
(3) by soybean in 120 DEG C, 0.2MPa boiling 35min;
(4) soybean is at 90 DEG C, and under 90% humidity, temperature and humidity control is cultivated 180h; Then be cooled to 55 DEG C, under 85% humidity, temperature and humidity control is cultivated 70h;
(5) inoculation bafillus natto CICC20443, wherein bacterial classification amount is 0.4% of soybean weight, and adds salt, wherein the content of salt is 3%, 37 DEG C of fermentation 8h of soybean amount;
(6) by the natto fermenting after 121 DEG C of sterilizing 20min, use vacuum packing machine packaging, sealing, obtains less salt fermented black natto product.And sampling Detection amino acid nitrogen content, natto kinase activity, superoxide dismutase activity and isoflavone content, assay method is the same.
embodiment 3
(1) select maturation fully, free from insect pests, nothing are gone mouldy, even particle size, and diameter is at the soybean 200g of 5mm; Clean three times, remove silt, dust and the microorganism on soybean surface;
(2) soybean is used the NaOH solution of 0.1mol/L to soak 24h;
(3) by soybean in 115 DEG C, 0.2MPa boiling 40min;
(4) soybean is at 95 DEG C, and under 95% humidity, temperature and humidity control is cultivated 240h; Then be cooled to 60 DEG C, under 90% humidity, temperature and humidity control is cultivated 24h;
(5) inoculation bafillus natto CICC20443, wherein bacterial classification amount is 0.05% of soybean weight, and adds salt, wherein the content of salt is 4%, 37 DEG C of fermentation 7h of soybean amount;
(6) by the natto fermenting after 121 DEG C of sterilizing 20min, use vacuum packing machine packaging, sealing, obtains less salt fermented black natto product.And sampling Detection amino acid nitrogen content, natto kinase activity, superoxide dismutase activity and isoflavone content, assay method is the same.
not brown stain of comparative example 1
(1) select maturation fully, free from insect pests, nothing are gone mouldy, even particle size, and diameter is at the soybean 200g of 5mm; Clean three times, remove silt, dust and the microorganism on soybean surface;
(2) soybean is used the NaOH solution of 0.1mol/L to soak 18h;
(3) by soybean in 115 DEG C, after 0.2MPa boiling 35min, be cooled to 45 DEG C;
(4) inoculation bafillus natto CICC20443, wherein bacterial classification amount is 0.3% of soybean weight, and adds salt, wherein the content of salt is 3%, 37 DEG C of fermentation 7h of soybean amount;
(5) by the natto fermenting after 121 DEG C of sterilizing 20min, use vacuum packing machine packaging, sealing, obtains less salt fermented black natto product.And sampling Detection amino acid nitrogen content, natto kinase activity, superoxide dismutase activity and isoflavone content, assay method is the same.
not less salt of comparative example 2
(1) select maturation fully, free from insect pests, nothing are gone mouldy, even particle size, and diameter is at the soybean 200g of 5mm; Clean three times, remove silt, dust and the microorganism on soybean surface;
(2) soybean is used the NaOH solution of 0.1mol/L to soak 18h;
(3) by soybean in 120 DEG C, 0.2MPa boiling 35min;
(4) soybean is at 90 DEG C, and under 90% humidity, temperature and humidity control is cultivated 180h; Then be cooled to 55 DEG C, under 85% humidity, temperature and humidity control is cultivated 70h;
(5) inoculation bafillus natto CICC20443, wherein bacterial classification amount is 0.4% of soybean weight, and adds salt, wherein the content of salt is 10%, 37 DEG C of fermentation 8h of soybean amount;
(6) by the natto fermenting after 121 DEG C of sterilizing 20min, use vacuum packing machine packaging, sealing, obtains less salt fermented black natto product.And sampling Detection amino acid nitrogen content, natto kinase activity, superoxide dismutase activity and isoflavone content, assay method is the same.
Table 1 embodiment analytical table
From above data, the less salt fermented black natto that uses the present invention to prepare, Nattokinase work, amino-acid nitrogen, superoxide dismutase work, isoflavone content are all higher than comparative example, therefore, the product that makes by less salt fermented black natto is nutritious, amino-acid nitrogen, isoflavone content are high, has good taste and nutritional health function simultaneously.
Claims (3)
1. a preparation method for less salt fermented black natto, is characterized in that: the method comprises the following steps:
(1) select, clean: the washing soybean of selection full grains three times;
(2) soybeans soaking: soak 12-24h in the alkali lye of pH=8-10;
(3) soybean boiling: the soybean after immersion is in 110-120 DEG C, boiling 25-40min under 0.1-0.2MPa condition;
(4) brown stain: the soybean after boiling is at 85-95 DEG C, and under the humidity of 85-95%, temperature and humidity control is cultivated 120-240h; Then be cooled to 50-60 DEG C, under the humidity of 80-90%, continue temperature and humidity control and cultivate 24-72h;
(5) fermentation: by the 0.01-0.5% inoculation bafillus natto of soybean weight, and add salt, wherein the content of salt is the 2-4% of soybean amount, cold fermentation 6-8h;
(6) high-temperature sterilization, packaging.
2. a kind of preparation method of less salt fermented black natto according to claim 1, is characterized in that: the described alkali lye of step (2) is following any one or more aqueous slkali: 0.1mol/L NaOH, 0.4mol/L sodium carbonate, 0.5mol/L sodium acid carbonate, 0.1mol/L potassium hydroxide, 0.4mol/L potash, 0.5mol/L saleratus, 0.2mol/L calcium hydroxide.
3. a kind of preparation method of less salt fermented black natto according to claim 1, is characterized in that: the described bafillus natto of step (5) is bafillus natto CICC20443.
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105309588A (en) * | 2015-12-15 | 2016-02-10 | 湖南农业大学 | Production method of health type natto puffs |
| CN106036720A (en) * | 2016-06-16 | 2016-10-26 | 湖北工业大学 | Low-salinity fermented black lotus seed and preparation method thereof |
| CN106235023A (en) * | 2016-09-24 | 2016-12-21 | 安徽咱家田生态农业有限公司 | A kind of preparation method of soya sauce |
| CN110484598A (en) * | 2019-08-30 | 2019-11-22 | 贵州大学 | Application of the casein plate method in the quantitative analysis of proteinase activity |
| CN113564071A (en) * | 2021-07-16 | 2021-10-29 | 浙江珲达生物科技有限公司 | Bacillus natto for producing menadione-7 and application thereof |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN112813001B (en) * | 2021-02-04 | 2022-02-11 | 中国石油大学(华东) | Bacillus subtilis and application thereof in fermentation and coproduction of nattokinase, acetoin and soybean peptide |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105309588A (en) * | 2015-12-15 | 2016-02-10 | 湖南农业大学 | Production method of health type natto puffs |
| CN106036720A (en) * | 2016-06-16 | 2016-10-26 | 湖北工业大学 | Low-salinity fermented black lotus seed and preparation method thereof |
| CN106235023A (en) * | 2016-09-24 | 2016-12-21 | 安徽咱家田生态农业有限公司 | A kind of preparation method of soya sauce |
| CN110484598A (en) * | 2019-08-30 | 2019-11-22 | 贵州大学 | Application of the casein plate method in the quantitative analysis of proteinase activity |
| CN113564071A (en) * | 2021-07-16 | 2021-10-29 | 浙江珲达生物科技有限公司 | Bacillus natto for producing menadione-7 and application thereof |
| CN113564071B (en) * | 2021-07-16 | 2023-02-17 | 湖北美琪健康科技有限公司 | Bacillus natto for producing menadione-7 and application thereof |
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