CN106174042A - A kind of manufacture method of natto - Google Patents
A kind of manufacture method of natto Download PDFInfo
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- CN106174042A CN106174042A CN201610767685.1A CN201610767685A CN106174042A CN 106174042 A CN106174042 A CN 106174042A CN 201610767685 A CN201610767685 A CN 201610767685A CN 106174042 A CN106174042 A CN 106174042A
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- natto
- spice
- manufacture method
- fermentation
- juice
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- 238000000034 method Methods 0.000 title claims abstract description 29
- 235000013557 nattō Nutrition 0.000 title claims abstract description 27
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 23
- 238000000855 fermentation Methods 0.000 claims abstract description 48
- 230000004151 fermentation Effects 0.000 claims abstract description 48
- 235000013599 spices Nutrition 0.000 claims abstract description 46
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 38
- 244000046052 Phaseolus vulgaris Species 0.000 claims abstract description 19
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims abstract description 19
- 238000010025 steaming Methods 0.000 claims abstract description 15
- 238000004140 cleaning Methods 0.000 claims abstract description 8
- 238000007598 dipping method Methods 0.000 claims abstract description 8
- 150000002333 glycines Chemical class 0.000 claims description 33
- 239000000463 material Substances 0.000 claims description 26
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 23
- 238000001802 infusion Methods 0.000 claims description 19
- 239000000047 product Substances 0.000 claims description 17
- 241000894006 Bacteria Species 0.000 claims description 15
- 240000000599 Lentinula edodes Species 0.000 claims description 14
- 235000001715 Lentinula edodes Nutrition 0.000 claims description 14
- 238000009835 boiling Methods 0.000 claims description 14
- 239000003795 chemical substances by application Substances 0.000 claims description 14
- 241000221377 Auricularia Species 0.000 claims description 13
- 239000012535 impurity Substances 0.000 claims description 12
- 239000002304 perfume Substances 0.000 claims description 12
- 239000007787 solid Substances 0.000 claims description 12
- 239000007921 spray Substances 0.000 claims description 12
- 239000002131 composite material Substances 0.000 claims description 11
- 239000003205 fragrance Substances 0.000 claims description 8
- 241000186016 Bifidobacterium bifidum Species 0.000 claims description 7
- 241000235395 Mucor Species 0.000 claims description 7
- 238000005202 decontamination Methods 0.000 claims description 7
- 230000003588 decontaminative effect Effects 0.000 claims description 7
- 239000000706 filtrate Substances 0.000 claims description 7
- 238000002156 mixing Methods 0.000 claims description 7
- 238000010298 pulverizing process Methods 0.000 claims description 7
- 239000002671 adjuvant Substances 0.000 claims description 6
- 239000004615 ingredient Substances 0.000 claims description 3
- 235000000023 Auricularia auricula Nutrition 0.000 claims 1
- 240000005710 Auricularia polytricha Species 0.000 claims 1
- 239000000796 flavoring agent Substances 0.000 abstract description 7
- 230000000694 effects Effects 0.000 abstract description 5
- 235000019634 flavors Nutrition 0.000 abstract description 4
- 244000005700 microbiome Species 0.000 abstract description 4
- 235000016709 nutrition Nutrition 0.000 abstract description 4
- 230000035764 nutrition Effects 0.000 abstract description 4
- 230000002708 enhancing effect Effects 0.000 abstract description 3
- 230000036039 immunity Effects 0.000 abstract description 3
- 235000021107 fermented food Nutrition 0.000 abstract description 2
- 239000008280 blood Substances 0.000 abstract 2
- 210000004369 blood Anatomy 0.000 abstract 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 abstract 2
- 235000012000 cholesterol Nutrition 0.000 abstract 1
- 231100000614 poison Toxicity 0.000 abstract 1
- 239000003440 toxic substance Substances 0.000 abstract 1
- 241001122767 Theaceae Species 0.000 description 36
- 210000000582 semen Anatomy 0.000 description 29
- 241000207840 Jasminum Species 0.000 description 6
- 235000010254 Jasminum officinale Nutrition 0.000 description 6
- 239000002994 raw material Substances 0.000 description 6
- 241000196324 Embryophyta Species 0.000 description 5
- 241000382417 Malva Species 0.000 description 5
- 235000013939 Malva Nutrition 0.000 description 5
- 235000000060 Malva neglecta Nutrition 0.000 description 5
- 238000001816 cooling Methods 0.000 description 5
- 238000001914 filtration Methods 0.000 description 5
- -1 pulverizing Substances 0.000 description 5
- 238000012216 screening Methods 0.000 description 5
- 238000002791 soaking Methods 0.000 description 5
- 238000003892 spreading Methods 0.000 description 5
- 150000001875 compounds Chemical class 0.000 description 3
- 235000013355 food flavoring agent Nutrition 0.000 description 3
- 230000009286 beneficial effect Effects 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 235000015097 nutrients Nutrition 0.000 description 2
- 239000011782 vitamin Substances 0.000 description 2
- 235000013343 vitamin Nutrition 0.000 description 2
- 229940088594 vitamin Drugs 0.000 description 2
- 229930003231 vitamin Natural products 0.000 description 2
- 241000251468 Actinopterygii Species 0.000 description 1
- 206010005963 Bone formation increased Diseases 0.000 description 1
- 208000024172 Cardiovascular disease Diseases 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 244000068988 Glycine max Species 0.000 description 1
- 235000010469 Glycine max Nutrition 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 108010073771 Soybean Proteins Proteins 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 238000013124 brewing process Methods 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 238000006555 catalytic reaction Methods 0.000 description 1
- 208000026106 cerebrovascular disease Diseases 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 230000002526 effect on cardiovascular system Effects 0.000 description 1
- 230000002255 enzymatic effect Effects 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 230000003050 macronutrient Effects 0.000 description 1
- 235000021073 macronutrients Nutrition 0.000 description 1
- 239000002075 main ingredient Substances 0.000 description 1
- 239000002207 metabolite Substances 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 125000002924 primary amino group Chemical group [H]N([H])* 0.000 description 1
- 239000006041 probiotic Substances 0.000 description 1
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- 235000018291 probiotics Nutrition 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 235000020995 raw meat Nutrition 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 235000019710 soybean protein Nutrition 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/51—Bifidobacterium
Landscapes
- Beans For Foods Or Fodder (AREA)
Abstract
The present invention relates to fermented food technical field, manufacture method particularly to a kind of natto, include successively selecting bean, cleaning and dipping, steaming and decocting, one time fermentation, the fermentation of secondary spice, adjusting juice spice, fill, vanning, three fermentation steps, the natto product utilizing the inventive method to make is balanced in nutrition, constant product quality, delicious flavour unique, also there is enhancing immunity, the health-care effect of blood sugar lowering, blood fat, cholesterol and heat-clearing and toxic substances removing, the inventive method Production Time is short, can be forwarded directly to after ferment in second time sell, effectively prevent microorganism pollution rate.
Description
Technical field
The present invention relates to fermented food technical field, particularly to the manufacture method of a kind of natto.
Background technology
Natto, as traditional fermented soybean flavoring agent, containing rich in protein, fat and carbohydrate, and contains
The several amino acids of needed by human body, possibly together with the nutrient substance such as several mineral materials and vitamin, both can be used as flavoring agent, also can be used for
Being used as medicine, especially Semen Sojae Preparatum can make people increase appetite with its distinctive fragrance, and it is as daily life of a family flavoring agent, is suitable for during the culinary art flesh of fish solving
Raw meat seasoning, but owing to natto has higher salt content, long-term a large amount of eating then too much may be drawn because salinity picked-up
Making up one's mind the cardiovascular and cerebrovascular diseases such as disease of ZANG-organs, hyperosteogeny, hypertension, reduce its healthy nutritive value, except this, too high in salinity also can
Because the enzyme activity that microorganism produces is suppressed and causes the production cycle long；Low-salinity processing technique can shorten the life of product
In the product cycle, reduce healthy damage, but be vulnerable to infecting of microorganism.
Summary of the invention
The present invention solves above-mentioned technical problem, it is provided that the manufacture method of a kind of natto.
It is achieved especially by techniques below method:
The manufacture method of a kind of natto, described manufacture method comprises the following steps successively: A, select bean；B, cleaning and dipping；
C, steaming and decocting；D, one time fermentation；E, secondary spice ferment；F, tune juice spice；G, fill；H, vanning；I, three fermentations.
Described one time fermentation be by steaming and decocting after material be placed in fermenting cellar, maintain room temperature 25-30 DEG C, material temperature 35-45 DEG C bar
Natural fermentation is carried out dense to fragrance, without taste of turning sour under part.
Described fermenting cellar, its surrounding presses 0.5-2mL/m2Amount spray composite bacteria agent capable；Described composite bacteria agent capable by bacillus bifidus,
Mucor is 4:(0.4-1 in mass ratio) combination, and by 103-105Cfu/mL is formulated.
Described spice is to be that 1:9 carries out spice by the mass ratio of adjuvant Yu major ingredient；Adjuvant used includes following weight portion group
Point: the Fructus Capsici of 10-15 part pretreatment is dry, 3-5 part Rhizoma Zingiberis Recens, 1.5-2 part Fructus Litseae pungentis, 1.5-2 part natural perfume material, 1-2 part Sal, 2-
4 parts of Lentinus Edodess, 2-5 part Auricularias.
The Fructus Capsici of described pretreatment does, and its preprocess method is: after Fructus Capsici does decontamination remove impurity, pulverizing, at 110-130 DEG C
Under the conditions of toast 13-20min, seal stand-by；
Described Fructus Capsici does before baking occurs, and tea juice is sprayed equably by the amount of 8-15L/kg in the surface dry in Fructus Capsici.
Described tea juice, is made up of following percentage by weight raw material: 8-10% Radix Et Rhizoma Fagopyri Tatarici tea, 10-15% Folium Nelumbinis tea, 3-9% are profound
Rice tea, surplus is Jasmine tea.
Described baking, is baking 13-20min under the conditions of 110-130 DEG C；
The fermentation of described secondary spice is that the little fire that adds water decocts 30-45min by after Rhizoma Zingiberis Recens, natural perfume material, Fructus Litseae pungentis mixing,
Big fire decocts 2-5min again, adds Lentinus Edodes and Auricularia, boiling water state infusion 40-50min, filters, filtrate, Sal, Semen Glycines are mixed thoroughly,
Place 2h.
Described tune juice spice, the steps include: that the Fructus Capsici adding pretreatment in secondary spice fermentation gains does, and boiling water
State infusion 5min.
Described adding water, its consumption is for adjusting solid content net content >=60% in juice spice gains.
Described three fermentations are to be placed in the product cased under the conditions of ambient temperature is 25-35 DEG C to ferment.
Beneficial effects of the present invention:
1, Production Time is short, constant product quality, and delicious flavour is unique: the present invention is processed by natural fermentation, makes to boil
Beans be fermented into mould Semen Sojae Preparatum, brewing process produces abundant metabolite, makes Semen Sojae Preparatum have the flavour of fresh perfume (or spice), by two
Secondary fermentation so that in adjuvant, effective ingredient interacts so that the dense perfume (or spice) of local flavor is strongly fragrant, by adjusting juice after fermentation to process, on the one hand
Reduce salinity, improve mouthfeel, extra-nutrition element, on the other hand make soybean protein produce a large amount of amino under enzymatic catalysis
Acid, by reasonable dispensing and selection, under balanced nutrients structural condition, effectively prevent microorganism pollution rate, after three fermentations
Can be forwarded directly to sell, be greatly saved Production Time, by the process of adjuvant and the technology controlling and process of adjusting juice spice, also entering one
Improve product taste to step.
2, there is the health-care effect of enhancing immunity: the present invention, by Semen Glycines is carried out natural fermentation, creates and has in a large number
Benefit element and beneficial vitamins, adjust juice by charging, improve the trophic structure of material, and meet the nutrition supplying of probiotic bacteria
Give, further pass through fermentation process so that produce macronutrient during the fermentation, and by rational main ingredient
Collocation so that product is balanced in nutrition, and then enhances the health-care effect of natto under conditions of balanced in nutrition so that the present invention
Natto there is the health-care effect of enhancing immunity.
Detailed description of the invention
Technical scheme is described further below, but claimed scope is not limited to described.
Embodiment 1
The present embodiment provides the manufacture method of a kind of natto, and step is as follows:
1, raw material prepares:
1) supplementary material prepares: Semen Glycines 25.65kg, 1.3kg Fructus Capsici is dry, 0.4kg Rhizoma Zingiberis Recens, 0.18kg Fructus Litseae pungentis, 0.18kg days
So spice, 0.15kg Sal, 0.3kg Lentinus Edodes, 0.25kg Auricularia；
2) tea juice prepares: 1L Radix Et Rhizoma Fagopyri Tatarici tea, 1.2L Folium Nelumbinis tea, 0.5L Malva verucitillata leaf tea, 7.7L Jasmine tea；
2, natto makes:
1) select bean: select south to produce little Semen Glycines, through artificial screening, remove silt, impurity, heterochromatic mixed bean and mildew and rot bean；
2) cleaning and dipping: by once purged, with about cold water soak 40min for the Semen Glycines of selection；
3) steaming and decocting: the Semen Glycines after soaking is placed in pot, after big fire is boiled, little fire infusion 10h, spreading for cooling off the pot to material temperature is
35℃；
4) one time fermentation: the Semen Glycines of steaming and decocting gained is placed in fermenting cellar, maintains room temperature 30 DEG C, carries out under the conditions of material temperature 30 DEG C
Natural fermentation is dense to fragrance, without taste of turning sour；Wherein the surrounding of fermenting cellar presses 1.5mL/m2Amount spray composite bacteria agent capable, its compound bacteria
Agent is combined for 4:1 in mass ratio by bacillus bifidus, Mucor, by 103Cfu/mL is formulated；
5) secondary spice fermentation: after Rhizoma Zingiberis Recens, natural perfume material, Fructus Litseae pungentis mixing, according to solid in gains after tune juice spice
The amount of shape thing net content >=60% adds water, and the least fire decocts 40min, then big fire decocts 5min, adds Lentinus Edodes and Auricularia, boiling
Aquosity infusion 45min, through filtering, takes filtrate and mixes thoroughly with Sal, Semen Glycines, places 2h, stand-by；
6) juice spice is adjusted: after first Fructus Capsici is done decontamination remove impurity, pulverizing, spray tea on its surface equably by the amount of 8L/kg
Juice, then toasts 20min under the conditions of 120 DEG C, is added in secondary spice fermentation gains, and boiling water state infusion 5min；
7) fill: the standard exceeding solid content 6mm according to juice is bottled；
8) vanning: after canned product is loaded carton, being transported to finishing plant, pile is neat；
9) three fermentations: the product cased is placed under the conditions of ambient temperature is 30 DEG C and ferments 30 days.
Embodiment 2
1, raw material prepares:
1) supplementary material prepares: Semen Glycines 25.65kg, 1.3kg Fructus Capsici is dry, 0.4kg Rhizoma Zingiberis Recens, 0.18kg Fructus Litseae pungentis, 0.18kg days
So spice, 0.15kg Sal, 0.3kg Lentinus Edodes, 0.25kg Auricularia；
2) tea juice prepares: 1.6L Radix Et Rhizoma Fagopyri Tatarici tea, 2L Folium Nelumbinis tea, 0.7L Malva verucitillata leaf tea, 15.8L Jasmine tea；
2, natto makes:
1) select bean: select south to produce little Semen Glycines, through artificial screening, remove silt, impurity, heterochromatic mixed bean and mildew and rot bean；
2) cleaning and dipping: by once purged, with about cold water soak 40min for the Semen Glycines of selection；
3) steaming and decocting: the Semen Glycines after soaking is placed in pot, after big fire is boiled, little fire infusion 10h, spreading for cooling off the pot to material temperature is
33℃；
4) one time fermentation: the Semen Glycines of steaming and decocting gained is placed in fermenting cellar, maintains room temperature 25 DEG C, carries out under the conditions of material temperature 45 DEG C
Natural fermentation is dense to fragrance, without taste of turning sour；Wherein the surrounding of fermenting cellar presses 0.5mL/m2Amount spray composite bacteria agent capable, its compound bacteria
Agent is combined for 4:0.5 in mass ratio by bacillus bifidus, Mucor, by 104Cfu/mL is formulated；
5) secondary spice fermentation: after Rhizoma Zingiberis Recens, natural perfume material, Fructus Litseae pungentis mixing, according to solid in gains after tune juice spice
The amount of shape thing net content >=60% adds water, and the least fire decocts 45min, then big fire decocts 3min, adds Lentinus Edodes and Auricularia, boiling
Aquosity infusion 40min, through filtering, takes filtrate and mixes thoroughly with Sal, Semen Glycines, places 2h, stand-by；
6) juice spice is adjusted: after first Fructus Capsici is done decontamination remove impurity, pulverizing, spray tea on its surface equably by the amount of 15L/kg
Juice, then toasts 15min under the conditions of 125 DEG C, is added in secondary spice fermentation gains, and boiling water state infusion 5min；
7) fill: the standard exceeding solid content 6mm according to juice is bottled；
8) vanning: after canned product is loaded carton, being transported to finishing plant, pile is neat；
9) three fermentations: the product cased is placed under the conditions of ambient temperature is 25 DEG C and ferments 30 days.
Embodiment 3
1, raw material prepares:
1) supplementary material prepares: Semen Glycines 24.3kg, 1kg Fructus Capsici is dry, 0.5kg Rhizoma Zingiberis Recens, 0.2kg Fructus Litseae pungentis, the natural perfume (or spice) of 0.15kg
Material, 0.2kg Sal, 0.2kg Lentinus Edodes, 0.4kg Auricularia；
2) tea juice prepares: 0.8L Radix Et Rhizoma Fagopyri Tatarici tea, 1.5L Folium Nelumbinis tea, 0.7L Malva verucitillata leaf tea, 7L Jasmine tea；
2, natto makes:
1) select bean: select south to produce little Semen Glycines, through artificial screening, remove silt, impurity, heterochromatic mixed bean and mildew and rot bean；
2) cleaning and dipping: by once purged, with about cold water soak 40min for the Semen Glycines of selection；
3) steaming and decocting: the Semen Glycines after soaking is placed in pot, after big fire is boiled, little fire infusion 10h, spreading for cooling off the pot to material temperature is
34℃；
4) one time fermentation: the Semen Glycines of steaming and decocting gained is placed in fermenting cellar, maintains room temperature 25 DEG C, carries out under the conditions of material temperature 45 DEG C
Natural fermentation is dense to fragrance, without taste of turning sour；Wherein the surrounding of fermenting cellar presses 2mL/m2Amount spray composite bacteria agent capable, its composite bacteria agent capable
Combined for 4:1 in mass ratio by bacillus bifidus, Mucor, by 9 × 103Cfu/mL is formulated；
5) secondary spice fermentation: after Rhizoma Zingiberis Recens, natural perfume material, Fructus Litseae pungentis mixing, according to solid in gains after tune juice spice
The amount of shape thing net content >=60% adds water, and the least fire decocts 40min, then big fire decocts 5min, adds Lentinus Edodes and Auricularia, boiling
Aquosity infusion 45min, through filtering, takes filtrate and mixes thoroughly with Sal, Semen Glycines, places 2h, stand-by；
6) juice spice is adjusted: after first Fructus Capsici is done decontamination remove impurity, pulverizing, spray tea on its surface equably by the amount of 10L/kg
Juice, then toasts 13min under the conditions of 110 DEG C, is added in secondary spice fermentation gains, and boiling water state infusion 5min；
7) fill: the standard exceeding solid content 6mm according to juice is bottled；
8) vanning: after canned product is loaded carton, being transported to finishing plant, pile is neat；
9) three fermentations: the product cased is placed under the conditions of ambient temperature is 28 DEG C and ferments 30 days.
Embodiment 4
1, raw material prepares:
1) supplementary material prepares: Semen Glycines 32.58kg, 1.5kg Fructus Capsici is dry, 0.5kg Rhizoma Zingiberis Recens, 0.2kg Fructus Litseae pungentis, 0.2kg are natural
Spice, 0.2kg Sal, 0.4kg Lentinus Edodes, 0.5kg Auricularia；
2) tea juice prepares: 1.8L Radix Et Rhizoma Fagopyri Tatarici tea, 1.8L Folium Nelumbinis tea, 0.9L Malva verucitillata leaf tea, 13.5L Jasmine tea；
2, natto makes:
1) select bean: select south to produce little Semen Glycines, through artificial screening, remove silt, impurity, heterochromatic mixed bean and mildew and rot bean；
2) cleaning and dipping: by once purged, with about cold water soak 40min for the Semen Glycines of selection；
3) steaming and decocting: the Semen Glycines after soaking is placed in pot, after big fire is boiled, little fire infusion 10h, spreading for cooling off the pot to material temperature is
35℃；
4) one time fermentation: the Semen Glycines of steaming and decocting gained is placed in fermenting cellar, maintains room temperature 25 DEG C, carries out under the conditions of material temperature 40 DEG C
Natural fermentation is dense to fragrance, without taste of turning sour；Wherein the surrounding of fermenting cellar presses 1mL/m2Amount spray composite bacteria agent capable, its composite bacteria agent capable
Combined for 4:0.7 in mass ratio by bacillus bifidus, Mucor, by 105Cfu/mL is formulated；
5) secondary spice fermentation: after Rhizoma Zingiberis Recens, natural perfume material, Fructus Litseae pungentis mixing, according to solid in gains after tune juice spice
The amount of shape thing net content >=60% adds water, and the least fire decocts 30min, then big fire decocts 4min, adds Lentinus Edodes and Auricularia, boiling
Aquosity infusion 40min, through filtering, takes filtrate and mixes thoroughly with Sal, Semen Glycines, places 2h, stand-by；
6) juice spice is adjusted: after first Fructus Capsici is done decontamination remove impurity, pulverizing, spray tea on its surface equably by the amount of 12L/kg
Juice, then toasts 20min under the conditions of 130 DEG C, is added in secondary spice fermentation gains, and boiling water state infusion 5min；
7) fill: the standard exceeding solid content 5mm according to juice is bottled；
8) vanning: after canned product is loaded carton, being transported to finishing plant, pile is neat；
9) three fermentations: the product cased is placed under the conditions of ambient temperature is 30 DEG C and ferments 30 days.
Embodiment 5
1, raw material prepares:
1) supplementary material prepares: Semen Glycines 19.35kg, 1kg Fructus Capsici is dry, 0.3kg Rhizoma Zingiberis Recens, 0.15kg Fructus Litseae pungentis, 0.15kg are natural
Spice, 0.1kg Sal, 0.2kg Lentinus Edodes, 0.2kg Auricularia；
2) tea juice prepares: 1L Radix Et Rhizoma Fagopyri Tatarici tea, 1.5L Folium Nelumbinis tea, 0.9L Malva verucitillata leaf tea, 6.6L Jasmine tea；
2, natto makes:
1) select bean: select south to produce little Semen Glycines, through artificial screening, remove silt, impurity, heterochromatic mixed bean and mildew and rot bean；
2) cleaning and dipping: by once purged, with about cold water soak 40min for the Semen Glycines of selection；
3) steaming and decocting: the Semen Glycines after soaking is placed in pot, after big fire is boiled, little fire infusion 10h, spreading for cooling off the pot to material temperature is
33℃；
4) one time fermentation: the Semen Glycines of steaming and decocting gained is placed in fermenting cellar, maintains room temperature 28 DEG C, carries out under the conditions of material temperature 35 DEG C
Natural fermentation is dense to fragrance, without taste of turning sour；Wherein the surrounding of fermenting cellar presses 0.7mL/m2Amount spray composite bacteria agent capable, its compound bacteria
Agent is combined for 4:0.8 in mass ratio by bacillus bifidus, Mucor, by 7 × 104Cfu/mL is formulated；
5) secondary spice fermentation: after Rhizoma Zingiberis Recens, natural perfume material, Fructus Litseae pungentis mixing, according to solid in gains after tune juice spice
The amount of shape thing net content >=60% adds water, and the least fire decocts 40min, then big fire decocts 2min, adds Lentinus Edodes and Auricularia, boiling
Aquosity infusion 50min, through filtering, takes filtrate and mixes thoroughly with Sal, Semen Glycines, places 2h, stand-by；
6) juice spice is adjusted: after first Fructus Capsici is done decontamination remove impurity, pulverizing, spray tea on its surface equably by the amount of 10L/kg
Juice, then toasts 18min under the conditions of 115 DEG C, is added in secondary spice fermentation gains, and boiling water state infusion 5min；
7) fill: the standard exceeding solid content 7mm according to juice is bottled；
8) vanning: after canned product is loaded carton, being transported to finishing plant, pile is neat；
9) three fermentations: the product cased is placed under the conditions of ambient temperature is 35 DEG C and ferments 30 days.
Claims (10)
1. the manufacture method of a natto, it is characterised in that described manufacture method comprises the following steps successively: A, select bean；B、
Cleaning and dipping；C, steaming and decocting；D, one time fermentation；E, secondary spice ferment；F, tune juice spice；G, fill；H, vanning；I, three times send out
Ferment.
2. the manufacture method of natto as claimed in claim 1, it is characterised in that described one time fermentation be by steaming and decocting after thing
Material is placed in fermenting cellar, maintains room temperature 25-30 DEG C, carries out natural fermentation dense to fragrance, without taste of turning sour under the conditions of material temperature 35-45 DEG C.
3. the manufacture method of natto as claimed in claim 2, it is characterised in that described fermenting cellar, its surrounding presses 0.5-
2mL/m2Amount spray composite bacteria agent capable；Described composite bacteria agent capable is 4:(0.4-1 in mass ratio by bacillus bifidus, Mucor) combination, and
By 103-105Cfu/mL is formulated.
4. the manufacture method of natto as claimed in claim 1, it is characterised in that described spice is the matter by adjuvant Yu major ingredient
Amount ratio carries out spice for 1:9；Adjuvant used includes following parts by weight of component: the Fructus Capsici of 10-15 part pretreatment is dry, 3-5 part Rhizoma Zingiberis Recens,
1.5-2 part Fructus Litseae pungentis, 1.5-2 part natural perfume material, 1-2 part Sal, 2-4 part Lentinus Edodes, 2-5 part Auricularia.
5. the manufacture method of natto as claimed in claim 4, it is characterised in that the Fructus Capsici of described pretreatment does, its pre-place
Reason method is: after Fructus Capsici does decontamination remove impurity, pulverizing, toasts 13-20min, seal stand-by under the conditions of 110-130 DEG C.
6. the manufacture method of natto as claimed in claim 5, it is characterised in that described Fructus Capsici does before baking occurs,
Tea juice is sprayed equably by the amount of 8-15L/kg in the surface that Fructus Capsici does.
7. the manufacture method of the natto as described in claim 1 or 4, it is characterised in that the fermentation of described secondary spice is by life
After Rhizoma Zingiberis Recens, natural perfume material, Fructus Litseae pungentis mixing, the little fire that adds water decocts 30-45min, then big fire decocts 2-5min, adds Lentinus Edodes and wood
Ear, boiling water state infusion 40-50min, filters, filtrate, Sal, Semen Glycines is mixed thoroughly, place 2h.
8. the manufacture method of natto as claimed in claim 4, it is characterised in that described tune juice spice, the steps include: to
The Fructus Capsici adding pretreatment in secondary spice fermentation gains does, and boiling water state infusion 5min.
9. the manufacture method of natto as claimed in claim 7, it is characterised in that described in add water, its consumption is for adjusting juice spice
Solid content net content >=60% in gains.
10. the manufacture method of natto as claimed in claim 1, it is characterised in that described three fermentations are good by vanning
Product is placed under the conditions of ambient temperature is 25-35 DEG C and ferments.
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN107028096A (en) * | 2017-05-27 | 2017-08-11 | 余庆县土司风味食品有限责任公司 | A kind of preparation method of natto |
| CN107156666A (en) * | 2017-05-27 | 2017-09-15 | 余庆县土司风味食品有限责任公司 | A kind of processing technology of natto |
| CN108576557A (en) * | 2018-06-26 | 2018-09-28 | 六枝特区朝华农业科技有限公司 | A kind of tealeaves natto and preparation method thereof |
| CN108740791A (en) * | 2018-04-28 | 2018-11-06 | 贵州省铜仁市永进食品有限公司 | A kind of health care black bean sauce and preparation method thereof |
| CN109043348A (en) * | 2018-09-28 | 2018-12-21 | 四川泡菜哥食品有限公司 | A kind of preparation method of chopped chilli natto |
| CN110122781A (en) * | 2019-06-13 | 2019-08-16 | 贵州老外婆风味食品有限公司 | A kind of lily ginger juice natto and preparation method thereof |
| CN111053194A (en) * | 2018-10-16 | 2020-04-24 | 贵州乡下妹食品有限公司 | Preparation method of salt black bean |
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107028096A (en) * | 2017-05-27 | 2017-08-11 | 余庆县土司风味食品有限责任公司 | A kind of preparation method of natto |
| CN107156666A (en) * | 2017-05-27 | 2017-09-15 | 余庆县土司风味食品有限责任公司 | A kind of processing technology of natto |
| CN108740791A (en) * | 2018-04-28 | 2018-11-06 | 贵州省铜仁市永进食品有限公司 | A kind of health care black bean sauce and preparation method thereof |
| CN108576557A (en) * | 2018-06-26 | 2018-09-28 | 六枝特区朝华农业科技有限公司 | A kind of tealeaves natto and preparation method thereof |
| CN109043348A (en) * | 2018-09-28 | 2018-12-21 | 四川泡菜哥食品有限公司 | A kind of preparation method of chopped chilli natto |
| CN111053194A (en) * | 2018-10-16 | 2020-04-24 | 贵州乡下妹食品有限公司 | Preparation method of salt black bean |
| CN110122781A (en) * | 2019-06-13 | 2019-08-16 | 贵州老外婆风味食品有限公司 | A kind of lily ginger juice natto and preparation method thereof |
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