CN106578953A - Natto containing mulberries and making method of natto - Google Patents
Natto containing mulberries and making method of natto Download PDFInfo
- Publication number
- CN106578953A CN106578953A CN201611043264.0A CN201611043264A CN106578953A CN 106578953 A CN106578953 A CN 106578953A CN 201611043264 A CN201611043264 A CN 201611043264A CN 106578953 A CN106578953 A CN 106578953A
- Authority
- CN
- China
- Prior art keywords
- natto
- bean
- semen
- chickpea
- pea
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000013557 nattō Nutrition 0.000 title claims abstract description 78
- 235000008708 Morus alba Nutrition 0.000 title claims abstract description 27
- 241000218231 Moraceae Species 0.000 title claims abstract description 18
- 238000000034 method Methods 0.000 title claims abstract description 11
- 244000046052 Phaseolus vulgaris Species 0.000 claims abstract description 54
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims abstract description 53
- 238000000855 fermentation Methods 0.000 claims abstract description 30
- 230000004151 fermentation Effects 0.000 claims abstract description 30
- 239000000843 powder Substances 0.000 claims abstract description 22
- 239000002994 raw material Substances 0.000 claims abstract description 17
- 240000000249 Morus alba Species 0.000 claims abstract description 10
- 210000000582 semen Anatomy 0.000 claims description 80
- 244000045195 Cicer arietinum Species 0.000 claims description 36
- 235000010523 Cicer arietinum Nutrition 0.000 claims description 36
- 244000063299 Bacillus subtilis Species 0.000 claims description 18
- 235000014469 Bacillus subtilis Nutrition 0.000 claims description 18
- 238000002156 mixing Methods 0.000 claims description 15
- 239000000203 mixture Substances 0.000 claims description 12
- 238000010025 steaming Methods 0.000 claims description 11
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 10
- 238000004519 manufacturing process Methods 0.000 claims description 9
- 238000007654 immersion Methods 0.000 claims description 6
- 230000001954 sterilising effect Effects 0.000 claims description 4
- 238000009835 boiling Methods 0.000 claims description 3
- 238000004659 sterilization and disinfection Methods 0.000 claims description 3
- 238000007796 conventional method Methods 0.000 claims description 2
- 238000011081 inoculation Methods 0.000 claims description 2
- 230000035479 physiological effects, processes and functions Effects 0.000 claims description 2
- 238000004321 preservation Methods 0.000 claims description 2
- 235000016709 nutrition Nutrition 0.000 abstract description 8
- 230000035764 nutrition Effects 0.000 abstract description 7
- 235000010469 Glycine max Nutrition 0.000 abstract description 4
- 235000005744 Bacillus subtilis subsp subtilis Nutrition 0.000 abstract description 3
- 241000948854 Bacillus subtilis subsp. subtilis Species 0.000 abstract description 3
- 244000068988 Glycine max Species 0.000 abstract description 3
- 241001107116 Castanospermum australe Species 0.000 abstract 1
- 235000021279 black bean Nutrition 0.000 abstract 1
- 108090000765 processed proteins & peptides Proteins 0.000 description 18
- 102000004196 processed proteins & peptides Human genes 0.000 description 14
- 108091005804 Peptidases Proteins 0.000 description 13
- 210000003097 mucus Anatomy 0.000 description 13
- 239000004365 Protease Substances 0.000 description 11
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 description 11
- 229920001184 polypeptide Polymers 0.000 description 11
- 235000019419 proteases Nutrition 0.000 description 11
- 239000000047 product Substances 0.000 description 10
- 230000000694 effects Effects 0.000 description 8
- 230000007062 hydrolysis Effects 0.000 description 8
- 238000006460 hydrolysis reaction Methods 0.000 description 8
- 210000000697 sensory organ Anatomy 0.000 description 8
- 238000002835 absorbance Methods 0.000 description 6
- 238000011156 evaluation Methods 0.000 description 6
- WQGWDDDVZFFDIG-UHFFFAOYSA-N pyrogallol Chemical compound OC1=CC=CC(O)=C1O WQGWDDDVZFFDIG-UHFFFAOYSA-N 0.000 description 6
- 230000001953 sensory effect Effects 0.000 description 6
- 239000000287 crude extract Substances 0.000 description 5
- 235000013399 edible fruits Nutrition 0.000 description 5
- 238000002360 preparation method Methods 0.000 description 5
- 238000002791 soaking Methods 0.000 description 5
- QGZKDVFQNNGYKY-UHFFFAOYSA-N Ammonia Chemical compound N QGZKDVFQNNGYKY-UHFFFAOYSA-N 0.000 description 4
- 241000196324 Embryophyta Species 0.000 description 4
- 239000007788 liquid Substances 0.000 description 4
- 230000000050 nutritive effect Effects 0.000 description 4
- 239000000243 solution Substances 0.000 description 4
- WEVYAHXRMPXWCK-UHFFFAOYSA-N Acetonitrile Chemical compound CC#N WEVYAHXRMPXWCK-UHFFFAOYSA-N 0.000 description 3
- 102000004190 Enzymes Human genes 0.000 description 3
- 108090000790 Enzymes Proteins 0.000 description 3
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 3
- 230000002159 abnormal effect Effects 0.000 description 3
- 239000005018 casein Substances 0.000 description 3
- BECPQYXYKAMYBN-UHFFFAOYSA-N casein, tech. Chemical compound NCCCCC(C(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(CC(C)C)N=C(O)C(CCC(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(C(C)O)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(COP(O)(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(N)CC1=CC=CC=C1 BECPQYXYKAMYBN-UHFFFAOYSA-N 0.000 description 3
- 235000021240 caseins Nutrition 0.000 description 3
- 238000001514 detection method Methods 0.000 description 3
- 229940088598 enzyme Drugs 0.000 description 3
- 230000036541 health Effects 0.000 description 3
- GOMNOOKGLZYEJT-UHFFFAOYSA-N isoflavone Chemical compound C=1OC2=CC=CC=C2C(=O)C=1C1=CC=CC=C1 GOMNOOKGLZYEJT-UHFFFAOYSA-N 0.000 description 3
- CJWQYWQDLBZGPD-UHFFFAOYSA-N isoflavone Natural products C1=C(OC)C(OC)=CC(OC)=C1C1=COC2=C(C=CC(C)(C)O3)C3=C(OC)C=C2C1=O CJWQYWQDLBZGPD-UHFFFAOYSA-N 0.000 description 3
- 235000008696 isoflavones Nutrition 0.000 description 3
- 229940079877 pyrogallol Drugs 0.000 description 3
- 230000035943 smell Effects 0.000 description 3
- 235000013343 vitamin Nutrition 0.000 description 3
- 229940088594 vitamin Drugs 0.000 description 3
- 239000011782 vitamin Substances 0.000 description 3
- 229930003231 vitamin Natural products 0.000 description 3
- 150000003722 vitamin derivatives Chemical class 0.000 description 3
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 description 2
- 241000193830 Bacillus <bacterium> Species 0.000 description 2
- 241000894006 Bacteria Species 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 102000035195 Peptidases Human genes 0.000 description 2
- NBIIXXVUZAFLBC-UHFFFAOYSA-N Phosphoric acid Chemical compound OP(O)(O)=O NBIIXXVUZAFLBC-UHFFFAOYSA-N 0.000 description 2
- 235000001014 amino acid Nutrition 0.000 description 2
- 150000001413 amino acids Chemical class 0.000 description 2
- 229910021529 ammonia Inorganic materials 0.000 description 2
- 229930014669 anthocyanidin Natural products 0.000 description 2
- 150000001452 anthocyanidin derivatives Chemical class 0.000 description 2
- 235000008758 anthocyanidins Nutrition 0.000 description 2
- 230000003064 anti-oxidating effect Effects 0.000 description 2
- 238000003556 assay Methods 0.000 description 2
- 230000008901 benefit Effects 0.000 description 2
- 239000008280 blood Substances 0.000 description 2
- 210000004369 blood Anatomy 0.000 description 2
- 239000011575 calcium Substances 0.000 description 2
- 229910052791 calcium Inorganic materials 0.000 description 2
- 230000008859 change Effects 0.000 description 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 description 2
- 206010012601 diabetes mellitus Diseases 0.000 description 2
- OVBPIULPVIDEAO-LBPRGKRZSA-N folic acid Chemical compound C=1N=C2NC(N)=NC(=O)C2=NC=1CNC1=CC=C(C(=O)N[C@@H](CCC(O)=O)C(O)=O)C=C1 OVBPIULPVIDEAO-LBPRGKRZSA-N 0.000 description 2
- 239000001963 growth medium Substances 0.000 description 2
- 230000003301 hydrolyzing effect Effects 0.000 description 2
- 230000006872 improvement Effects 0.000 description 2
- 229910052500 inorganic mineral Inorganic materials 0.000 description 2
- 239000000787 lecithin Substances 0.000 description 2
- 229940067606 lecithin Drugs 0.000 description 2
- 235000010445 lecithin Nutrition 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 239000002609 medium Substances 0.000 description 2
- 239000011707 mineral Substances 0.000 description 2
- 235000010755 mineral Nutrition 0.000 description 2
- 235000015097 nutrients Nutrition 0.000 description 2
- 230000001737 promoting effect Effects 0.000 description 2
- 235000019833 protease Nutrition 0.000 description 2
- 235000018102 proteins Nutrition 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 239000000523 sample Substances 0.000 description 2
- 239000007787 solid Substances 0.000 description 2
- 241000894007 species Species 0.000 description 2
- 238000012360 testing method Methods 0.000 description 2
- 229910021642 ultra pure water Inorganic materials 0.000 description 2
- 239000012498 ultrapure water Substances 0.000 description 2
- 150000004670 unsaturated fatty acids Chemical class 0.000 description 2
- 235000021122 unsaturated fatty acids Nutrition 0.000 description 2
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 description 1
- PFRQBZFETXBLTP-RCIYGOBDSA-N 2-[(2e,6e,10e,14e,18e)-3,7,11,15,19,23-hexamethyltetracosa-2,6,10,14,18,22-hexaen-1-yl]-3-methyl-1,4-dihydronaphthalene-1,4-dione Chemical compound C1=CC=C2C(=O)C(C/C=C(C)/CC/C=C(C)/CC/C=C(C)/CC/C=C(C)/CC/C=C(C)/CCC=C(C)C)=C(C)C(=O)C2=C1 PFRQBZFETXBLTP-RCIYGOBDSA-N 0.000 description 1
- QKNYBSVHEMOAJP-UHFFFAOYSA-N 2-amino-2-(hydroxymethyl)propane-1,3-diol;hydron;chloride Chemical compound Cl.OCC(N)(CO)CO QKNYBSVHEMOAJP-UHFFFAOYSA-N 0.000 description 1
- 229920001817 Agar Polymers 0.000 description 1
- 241000193755 Bacillus cereus Species 0.000 description 1
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 description 1
- VYZAMTAEIAYCRO-UHFFFAOYSA-N Chromium Chemical compound [Cr] VYZAMTAEIAYCRO-UHFFFAOYSA-N 0.000 description 1
- 241001518926 Cladrastis Species 0.000 description 1
- RYGMFSIKBFXOCR-UHFFFAOYSA-N Copper Chemical compound [Cu] RYGMFSIKBFXOCR-UHFFFAOYSA-N 0.000 description 1
- FEWJPZIEWOKRBE-JCYAYHJZSA-N Dextrotartaric acid Chemical compound OC(=O)[C@H](O)[C@@H](O)C(O)=O FEWJPZIEWOKRBE-JCYAYHJZSA-N 0.000 description 1
- WHUUTDBJXJRKMK-UHFFFAOYSA-N Glutamic acid Natural products OC(=O)C(N)CCC(O)=O WHUUTDBJXJRKMK-UHFFFAOYSA-N 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- 206010062717 Increased upper airway secretion Diseases 0.000 description 1
- UPYKUZBSLRQECL-UKMVMLAPSA-N Lycopene Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1C(=C)CCCC1(C)C)C=CC=C(/C)C=CC2C(=C)CCCC2(C)C UPYKUZBSLRQECL-UKMVMLAPSA-N 0.000 description 1
- OVBPIULPVIDEAO-UHFFFAOYSA-N N-Pteroyl-L-glutaminsaeure Natural products C=1N=C2NC(N)=NC(=O)C2=NC=1CNC1=CC=C(C(=O)NC(CCC(O)=O)C(O)=O)C=C1 OVBPIULPVIDEAO-UHFFFAOYSA-N 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- 208000007443 Neurasthenia Diseases 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- KDYFGRWQOYBRFD-UHFFFAOYSA-N Succinic acid Natural products OC(=O)CCC(O)=O KDYFGRWQOYBRFD-UHFFFAOYSA-N 0.000 description 1
- 241000282894 Sus scrofa domesticus Species 0.000 description 1
- FEWJPZIEWOKRBE-UHFFFAOYSA-N Tartaric acid Natural products [H+].[H+].[O-]C(=O)C(O)C(O)C([O-])=O FEWJPZIEWOKRBE-UHFFFAOYSA-N 0.000 description 1
- 208000007536 Thrombosis Diseases 0.000 description 1
- 235000009392 Vitis Nutrition 0.000 description 1
- 241000219095 Vitis Species 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 239000008272 agar Substances 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 102000004139 alpha-Amylases Human genes 0.000 description 1
- 108090000637 alpha-Amylases Proteins 0.000 description 1
- 229940024171 alpha-amylase Drugs 0.000 description 1
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 description 1
- 229910000147 aluminium phosphate Inorganic materials 0.000 description 1
- 235000005550 amino acid supplement Nutrition 0.000 description 1
- 208000007502 anemia Diseases 0.000 description 1
- 230000003712 anti-aging effect Effects 0.000 description 1
- 206010003549 asthenia Diseases 0.000 description 1
- 230000003143 atherosclerotic effect Effects 0.000 description 1
- 239000011324 bead Substances 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 239000012490 blank solution Substances 0.000 description 1
- 230000036770 blood supply Effects 0.000 description 1
- 230000008468 bone growth Effects 0.000 description 1
- 238000009395 breeding Methods 0.000 description 1
- KDYFGRWQOYBRFD-NUQCWPJISA-N butanedioic acid Chemical compound O[14C](=O)CC[14C](O)=O KDYFGRWQOYBRFD-NUQCWPJISA-N 0.000 description 1
- 201000011510 cancer Diseases 0.000 description 1
- 230000004611 cancer cell death Effects 0.000 description 1
- 229940041514 candida albicans extract Drugs 0.000 description 1
- 229910052799 carbon Inorganic materials 0.000 description 1
- 150000001746 carotenes Chemical class 0.000 description 1
- 235000005473 carotenes Nutrition 0.000 description 1
- 238000005119 centrifugation Methods 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 229910052804 chromium Inorganic materials 0.000 description 1
- 239000011651 chromium Substances 0.000 description 1
- 230000002301 combined effect Effects 0.000 description 1
- 230000000295 complement effect Effects 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 229910052802 copper Inorganic materials 0.000 description 1
- 239000010949 copper Substances 0.000 description 1
- 208000029078 coronary artery disease Diseases 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 230000018109 developmental process Effects 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 238000009826 distribution Methods 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 201000005577 familial hyperlipidemia Diseases 0.000 description 1
- 235000021107 fermented food Nutrition 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 238000001914 filtration Methods 0.000 description 1
- 229960000304 folic acid Drugs 0.000 description 1
- 235000019152 folic acid Nutrition 0.000 description 1
- 239000011724 folic acid Substances 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000013922 glutamic acid Nutrition 0.000 description 1
- 239000004220 glutamic acid Substances 0.000 description 1
- 230000001900 immune effect Effects 0.000 description 1
- 210000003734 kidney Anatomy 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 238000002386 leaching Methods 0.000 description 1
- 239000007791 liquid phase Substances 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 235000011090 malic acid Nutrition 0.000 description 1
- 239000001630 malic acid Substances 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 238000009629 microbiological culture Methods 0.000 description 1
- 230000035772 mutation Effects 0.000 description 1
- 229940086319 nattokinase Drugs 0.000 description 1
- 108010073682 nattokinase Proteins 0.000 description 1
- 210000002221 olecranon process Anatomy 0.000 description 1
- 230000001151 other effect Effects 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 239000012071 phase Substances 0.000 description 1
- 208000026435 phlegm Diseases 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 230000035790 physiological processes and functions Effects 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 239000001397 quillaja saponaria molina bark Substances 0.000 description 1
- 239000011435 rock Substances 0.000 description 1
- 229930182490 saponin Natural products 0.000 description 1
- 150000007949 saponins Chemical class 0.000 description 1
- 235000017709 saponins Nutrition 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- 210000000952 spleen Anatomy 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 239000006228 supernatant Substances 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 235000002906 tartaric acid Nutrition 0.000 description 1
- 239000011975 tartaric acid Substances 0.000 description 1
- 239000012137 tryptone Substances 0.000 description 1
- NCYCYZXNIZJOKI-UHFFFAOYSA-N vitamin A aldehyde Natural products O=CC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C NCYCYZXNIZJOKI-UHFFFAOYSA-N 0.000 description 1
- 238000005491 wire drawing Methods 0.000 description 1
- 230000005186 women's health Effects 0.000 description 1
- 239000012138 yeast extract Substances 0.000 description 1
- 235000007063 yellowwood Nutrition 0.000 description 1
- 229910052725 zinc Inorganic materials 0.000 description 1
- 239000011701 zinc Substances 0.000 description 1
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
Landscapes
- Beans For Foods Or Fodder (AREA)
Abstract
The invention discloses natto containing mulberries and a making method of the natto. Mulberry powder is added into soybeans, chick-peas, black beans and other beans for mixed fermentation, and an adopted strain is bacillus subtilis subsp. subtilis. According to the fermentation conditions, the fermentation temperature ranges from 25 DEG C to 55 DEG C, and the fermentation time ranges from 60 hours to 80 hours. The formula that the mulberry powder is added into the mixed bean species is creatively adopted as a novel raw material formula for producing the natto, and the produced natto is good in taste and appearance and rich in nutrition, and has multiple healthcare functions.
Description
Technical field
The invention belongs to field of food fermentation, more particularly to a kind of edible natto production technology, sensory evaluation and its refer to
Mark detection.
Background technology
Natto is the traditional fermented food of Japan, and bean product are made by Bacillus natto (bacillus subtilis) fermentation by Semen Glyciness, is had
There is stickiness, abnormal smells from the patient is more smelly, taste is micro- sweet.Traditional preparation method wraps up the Semen Glyciness for cooking with Caulis et Folium Oryzae, and Caulis et Folium Oryzae is immersed in 100 degree
With sterilizing in boiling water, and 40 degree of placements Celsius a day are maintained at, common bacillus subtilis (Bacillus natto) are because producing on Caulis et Folium Oryzae
Sprout spore and heat resistance is high, sterilization process is not damaged, and high-temperature cultivation speed can also suppress soon other strains, and makes Semen Glyciness ferment
Sticky filament is produced afterwards, this sticky outward appearance is essentially from the glutamic acid in composition, it is considered to be the delicious source of natto.
Natto has very high nutritive value and physiological function.Containing abundant protease, one of which albumen in natto
Enzyme --- nattokinase has stronger corroded rock mass, can dissolve the formation with pre- preventing thrombosis；Also turn base containing non-in natto
Because of Semen Glyciness whole nutrition, then add the special nutrient increased after fermentation, containing Saponin, isoflavone, unsaturated fatty acid, lecithin,
Folic Acid, edible fiber, calcium, ferrum, potassium, vitamin, small-molecular peptides and several amino acids, mineral and more than more than 100 kinds of species,
The important nutrients such as Menaquinone K6, dipyridine acid, are adapted to long-term consumption maintaining healthy.
Fructus Mori are the mature fruit of Moraceae deciduous tree mulberry, because the special growing environment of mulberry makes sorosis have natural life
It is long, without the characteristics of any pollution, so Fructus Mori are otherwise known as " holy fruit among the people ".It contains abundant activated protein, vitamin (A
Original, B1, B2, PP and C), aminoacid, malic acid, succinic acid, tartaric acid, carotene, mineral (calcium, phosphorus, ferrum, copper, zinc) etc.
Composition, nutrition is 5-6 times of Fructus Mali pumilae, is 4 times of Fructus Vitis viniferae, with multiple efficacies, be described as by medical circle " 21st century it is optimal
Health fruit ".Often eating Fructus Mori energy Fructus Mori has a blood supply for improving skin, nutrition skin, makes skin delicate and the effect such as black hair,
And energy slow down aging, while Fructus Mori have immunologic enhancement, can prevent human atherosclerotic, skeletal joint from hardening,
Enhance metabolism, and there is auxiliary effect to diseases such as diabetes, anemia, hypertension, hyperlipemia, coronary heart disease, neurasthenias
Really.
Traditional raw material that Semen Glyciness make as traditional natto, rich in abundant nutrition, protein content is Carnis Sus domestica
Twice, simultaneously containing many unsaturated fatty acids, be easily absorbed by the body digestion, Semen Glyciness isoflavone therein, lecithin and many
Vitamin is planted, also there are many benefits to human body；The nutritional labeling that chickpea is rich in no matter from from species or quantity, all greatly
Exceed other beans greatly, it or a kind of good plant amino acid supplement have higher health-care medical to be worth, to child's intelligence
Power development, bone growth and person in middle and old age's building body have immeasurable effect, and Chickpea isoflavone is to women's health shadow
Ring very big, while with the effect for preventing and treating cancer cell multiplication, promoting cancer cell death, wherein the chromium being rich in is to diabetes
Control has effect well；Semen sojae atricolor has cholesterol reducing, the kidney invigorating, strengthening the spleen, eliminating the phlegm Zhichuan, beautifying and anti-aging effect.
Chinese patent 201210067238.7 discloses colored natto production strain and production technology, and the invention adopts selection-breeding
Strain CGMCC No5860 solid is carried out to two or more the bean or pea in Semen Glyciness, Semen phaseoli radiati, Semen sojae atricolor, Semen Pisi sativi, Semen Viciae fabae
Fermentation.The natto product lays particular emphasis on the sense organ ratio mixed with two kinds of bean or pea using a kind of novel mutation strain and single bean or pea
Compared with, but not furtherd investigate in particularly relevant its functional attributes, and bean or pea limitednumber, raw material is also only limitted to bean
Class, does not probe into other types raw material matched combined effect.
The content of the invention
The present invention provides a kind of natto raw material containing Fructus Mori, and on the basis of being commonly used for making the bean or pea of natto Mulberry is added
Shen powder.Applicant Jing test discoveries, after adding mulberries powder on common bean or pea, can significantly improve the sense organ and items of finished product natto
Technical specification, improves natto abnormal smells from the patient, improves wire drawing amount, improves proteinase production, improves content of peptides, improves non-oxidizability etc..
One of technical scheme that the present invention is provided is to provide a kind of raw material for making natto, it is characterised in that in addition to bean or pea,
Also contain Fructus Mori.
Preferably, Fructus Mori weight as described above is the 5-20% of bean or pea weight, more preferably 15%, the percentage ratio is
Mass percent.
The bean or pea, can be that Semen Glyciness, chickpea, Semen sojae atricolor or other any one can be used to make the bean or pea of natto.
It can be the molecular mixing bean of two or more bean.
Preferably, bean mixed as described above is Semen Glyciness and Semen sojae atricolor, or Semen Glyciness and chickpea, or Semen sojae atricolor and two kinds of beans of chickpea
Son composition, or Semen Glyciness, Semen sojae atricolor, three kinds of bean or pea compositions of chickpea.Preferably, bean mixed as described above is that Semen Glyciness respectively account for Semen sojae atricolor
50%, or Semen sojae atricolor and chickpea respectively account for 50% or so, or Semen Glyciness and chickpea respectively account for 50%.Preferably, it is yellow as mentioned above
Bean, Semen sojae atricolor, the percentage ratio of three kinds of bean or pea of chickpea are Semen Glyciness 40%-60%, chickpea 20%-30%, Semen sojae atricolor 20%-30%；
More preferably Semen Glyciness 60%, chickpea 20%, Semen sojae atricolor 20%；As mentioned above percentage ratio is mass percent.
The two of the technical scheme that the present invention is provided are to provide a kind of edible natto, as mentioned above arbitrary original for making natto
Material, Jing fermentation of bacillus subtilis is made.
The three of the technical scheme that the present invention is provided are to provide a kind of edible manufacture method containing Fructus Mori natto, including following step
Suddenly：
Bean or pea prepare：Select the full uniform various beans of quality and clean up；
Immersion：Be soaked in water 5-20 hours or so；
Addition mulberries powder：Bean or pea after immersion drain unnecessary water, add Mulberry powder；
Steaming and decocting：Use conventional method boiling sterilization；
Inoculation：When the bean temperature drop of Jing steaming and decoctings is to 40-60 DEG C, bacillus subtilises (Bacillus subtilis are inoculated with
subsp.Subtilis)；
Fermentation：Cultivate 2-5 days in Physiology and biochemistry incubator, temperature 25-55 DEG C；
After-ripening：The cold preservation in refrigerator is deposited 24 hours or so.
Preferably, the time of the immersion is 15 hours, and the fermentation time is 4 days, and fermentation temperature is 37 DEG C.
The novel material combination formula for employing production natto of present invention innovation, the natto produced has good outer
See abnormal smells from the patient, abundant nutritive value and plurality of health care functions.
The present invention make the natto containing mulberries powder, compare with the natto that Semen Glyciness are produced, with mouthfeel it is good, ammonia taste is light,
Mucus rate is high, producing enzyme is abundant, good in oxidation resistance, produce the advantages such as small-molecular peptides are more.Semen Glyciness are used as nutrition such as main bean kind, protein
Composition enriches, and is the traditional raw material for making natto；Chickpea suppresses to make in addition to nutritive value is abundant, also with α-amylase
With having blood sugar lowering, blood fat reducing function to a certain extent；In addition to idiotrophic value, the anthocyanidin contained by it is also for Semen sojae atricolor
With antioxidation and other effects.Three kinds of bean or pea collocation, enrich the nutritive value of single Semen Glyciness fermentation, while also improving natto
Health care, in producing enzyme, produces supplement of mutually promoting in peptide, non-oxidizability, along with Fructus Mori, for bacillus subtilises life is provided
Carbon source needed for long, the anthocyanidin of Fructus Mori itself also has extremely strong antioxidation, while the sweet taste of Fructus Mori changes natto sheet
The ammonia of body is smelly, four combined fermentations, nutrition complement, Bacillus natto utilization is more beneficial for, so that the natto integrally attains a yet higher goal.
Specific embodiment：
Describe below by specific embodiment and utilize in the present invention bacillus subtilises (Bacillus subtilis
Subsp.Subtilis) the method that solid fermentation produces yellow wood mixing natto.Unless stated otherwise, technology used in the present invention
Means are method known in those skilled in the art.In addition, embodiment be interpreted as it is illustrative, and unrestricted send out
Bright scope, the spirit and scope of the invention are limited only by the claims that follow.To those skilled in the art, do not carrying on the back
On the premise of spirit and scope of the present invention, the various changes that raw material, condition of culture in these embodiments are carried out or change
Fall within protection scope of the present invention.
Primary raw material source of the present invention：
Fructus Mori (Classification system Fructus Mori)：Refer to the mature fruit of mulberry；
Semen Glyciness (scientific name：Glycinemax (Linn.) Merr.) be annual leguminous herbaceous plant seed；
Chickpea (scientific name：Cicer arietinum), it is Papilionaceae herbaceous plant；
Semen sojae atricolor is leguminous plant Semen Glyciness (Semen sojae atricolor) (scientific name：Glycinemax (L.) merr) black seeds；
Semen Glyciness, chickpea, Semen sojae atricolor are bought in market.
Bacillus subtilises：Purchased from China General Microbiological culture presevation administrative center, scientific name：Bacillus
Subtilis subsp.Subtilis, strain number is：1.2163.
It is prepared by mulberries powder：The mulberries powder obtained after the collection of 20 eye mesh screens is crushed after mulberry fruit drying moisture.
It is prepared by bacillus subtilises seed liquor：LB bacteria culture media 50ml are placed in 250ml triangular flasks, sterilized cooling
To room temperature, 5mm is inoculated with3Bacillus subtilises, are placed in 30 DEG C of temperature, cultivate 1 day in the shaking table of rotating speed 200r/min.The LB is thin
The Ju Ti Pei Fang of bacterium culture medium is：Tryptone 1%, yeast extract 0.5%, Sodium Chloride 1%, pure water 50ml.
Natto sensory evaluation method：
The natto sense organ evaluating meter of table 1：
Mucus rate is determined
Fermentation natto is accurately weighed, in duplicate.A W1 that directly dries to constant weight in 105 DEG C of baking ovens, another is first used
Warm water lightly washes the mucus on natto surface off, then natto is moved into into the W2 that dries to constant weight in baking oven, by formula (W1-W2)/W1 meters
Calculate, the data obtained is mucus rate.
It is prepared by crude extract
Fermentation natto is taken, 2h, 9000r/min centrifugations are extracted in the shaking table of 200r/min with the normal saline with bead
15min, takes supernatant and is crude extract.
Produce protease detection
The crude extract for taking preparation detected, assay method：The roundlet scraps of paper are placed on the casein medium for preparing,
The μ L point samples of crude extract 20 are drawn on the scraps of paper, 37 DEG C are inverted culture 8 hours, observe hydrolytic circle.Hydrolytic circle is bigger, table
Show that prolease activity is stronger.
Casein medium is constituted：Casein 2%, agar 2%, 300 milliliters of water, pH7.0～7.2.
Micromolecule polypeptide is detected
Detected using the method for efficient liquid phase, chromatographic column：TSKgelG2000SWXL 300mm*7.8mm (special preparation)；
Detection wavelength：220nm；Flow velocity：0.5ml/min；Mobile phase：Acetonitrile：0.1% phosphoric acid=10:90；Column temperature：Room temperature.
The crude extract for taking preparation passes through 0.22 μm of water film filtering, then sample introduction, according in GB GB/T 22492-2008
The assay method of soy peptide powder peptide relative molecular weight distribution, determines peptide content standard curve y=4203888.2x to converse
Micromolecule polypeptide concrete content.(x represents micromolecule polypeptide content；Y represents the peak area of appearance in 20～30min)
Non-oxidizability is detected
50mmol/L Tris-HCl solution (pH=8.2) 4.5mL, ultra-pure water 4.2mL are separately added in 10mL test tubes,
Mix, in 25 DEG C of constant temperature 20min, be incorporated in immediately after taking-up 25 DEG C of water-baths preheatings 3mmol/L pyrogallol 0.3mL (with
It is blank that 10mmol/L HCl replace pyrogallol to make), absorbance is surveyed every 30s under 322nm after rapid mixing, stop during to 5min
Only, absorbance rate F0 over time of comparison liquid is calculated.According to said method, different nattos are separately added in color comparison tube
Extracting solution 0.2mL, sequentially adds 50mmol/LTris-HCl solution (pH=8.2) 4.5mL, ultra-pure water 4.5mL, in 25 DEG C of water
Constant temperature 20min in bath, is incorporated in immediately the 3mmol/L pyrogallol solution 0.3mL of 25 DEG C of water-baths preheating after taking-up, after mixing
Wavelength is to determine an absorbance every 30s at 322nm, is stopped to during 4.5min, calculates the absorbance of comparison liquid with the time
Rate of change Fx.Non-oxidizability computing formula：In non-oxidizability (%)=((F0-Fx)/F0) × 100 formulas：F0 is blank solution
Absorbance rate over time；Fx for comparison liquid absorbance rate over time.
Natto standards of grading
Total score=(sensory evaluation/top score) × 0.2+ (protease hydrolysiss loop diameter/top score) × 0.2+ (polypeptides
Content/top score) × 0.2+ (mucus rate/top score) × 0.2+ (non-oxidizability/top score) × 0.2 (same enforcement
Example is internal to be compared)
Embodiment 1
Commercially available Semen Glyciness 20g, chickpea 20g, Semen sojae atricolor 20g are taken respectively, separately take Semen Glyciness 20g, chickpea 20g, Semen sojae atricolor 20g, then
3g mulberries powders are separately added into, in being respectively charged into fermentation triangular flask, after soaking 15 hours, 121 DEG C of steaming and decocting 40min, and access hay
Bacillus cereuss seed liquor, 37 DEG C are cultivated 4 days, and after-ripening in 4 DEG C of refrigerators obtains finished product natto after 24 hours.Natto is felt respectively
Official evaluates, determines mucus rate, protease hydrolysiss loop diameter, non-oxidizability and micromolecule polypeptide.
The various bean or pea of table 2 and the latter made natto indices situation of addition Fructus Mori
After upper table, Semen Glyciness, Semen sojae atricolor, chickpea addition Fructus Mori, the natto of making is in sense organ, mucus rate, protease
The indices such as activity have clear improvement.
Embodiment 2
8 groups of this experiment point, 1-3 groups：Commercially available Semen Glyciness are taken respectively, and chickpea, each 10g of Semen sojae atricolor mixes two-by-two；4-6 groups：
On the basis of 1-3 groups, then it is separately added into 3g mulberries powders；7th group takes respectively Semen Glyciness 12g, chickpea 4g, Semen sojae atricolor 4g mixing altogether
20g；8th group：3g mulberries powders are separately added into again on the basis of the 7th group；Above 1-8 group is respectively charged in fermentation triangular flask, leaching
After steeping 15 hours, 121 DEG C of steaming and decocting 40min, and bacillus subtilises seed liquor is accessed, 37 DEG C are cultivated 4 days, after-ripening in 4 DEG C of refrigerators
Finished product natto is obtained after 24 hours.Carry out sensory evaluation to natto respectively, determine mucus rate, protease hydrolysiss loop diameter, antioxygen
The property changed and micromolecule polypeptide.
Table 3 mixes bean or pea and the latter made natto indices situation of addition Fructus Mori
From upper table, after various mixing bean addition Fructus Mori, the natto of making is in sense organ, mucus rate, proteinase activity etc.
Indices also have clear improvement.It is especially optimal with the combination comprehensive grading of Semen Glyciness, chickpea, Semen sojae atricolor, mulberries powder.
Embodiment 3
Three parts of mixing beans are taken, per part of 12g containing Semen Glyciness, chickpea 4g, Semen sojae atricolor 4g mix common 20g, then is separately added into 3g Fructus Mori
Powder, in being respectively charged into fermentation triangular flask, soaks respectively after 5h, 15h, 20h hour, 121 DEG C of steaming and decocting 40min, and accesses hay bud
Spore bacillus seed liquor, 37 DEG C are cultivated 4 days, and after-ripening in 4 DEG C of refrigerators obtains finished product natto after 24 hours.Respectively sense organ is carried out to natto
Evaluate, determine mucus rate, protease hydrolysiss loop diameter, non-oxidizability and micromolecule polypeptide.
Impact of the bean or pea soak time of table 4. to natto quality
Embodiment 4
Three parts of mixing beans are taken, per part of 12g containing Semen Glyciness, chickpea 4g, Semen sojae atricolor 4g mix common 20g, then is separately added into 3g Fructus Mori
Powder, in being respectively charged into fermentation triangular flask, after soaking 15 hours, 121 DEG C of steaming and decocting 40min, and bacillus subtilises seed liquor is accessed,
25 DEG C, 37 DEG C, 55 DEG C are cultivated 4 days, and after-ripening in 4 DEG C of refrigerators obtains finished product natto after 24 hours.Carry out sense organ to natto respectively to comment
Valency, measure mucus rate, protease hydrolysiss loop diameter, non-oxidizability and micromolecule polypeptide.
Impact of the fermentation temperature of table 5 to natto quality
Embodiment 5
Take three parts of mixing beans, per part of 12g containing Semen Glyciness, chickpea 4g, the common 20g of Semen sojae atricolor 4g mixing, then be separately added into 1g, 3g,
4g mulberries powders, in being respectively charged into fermentation triangular flask, after soaking 15 hours, 121 DEG C of steaming and decocting 40min, and access bacillus subtilises
Seed liquor, 37 DEG C are cultivated 4 days, and after-ripening in 4 DEG C of refrigerators obtains finished product natto after 24 hours.Natto is carried out respectively sensory evaluation,
Determine mucus rate, protease hydrolysiss loop diameter, non-oxidizability and micromolecule polypeptide.
Impact of the addition of the mulberries powder of table 6. to natto quality
Embodiment 6
Three parts of mixing beans are taken, per part of 12g containing Semen Glyciness, chickpea 4g, Semen sojae atricolor 4g mix common 20g, then is separately added into 3g Fructus Mori
Powder, in being respectively charged into fermentation triangular flask, after soaking 15 hours, 121 DEG C of steaming and decocting 40min, and bacillus subtilises seed liquor is accessed,
37 DEG C are cultivated 2-5 days, and after-ripening in 4 DEG C of refrigerators obtains finished product natto after 24 hours.Carry out sensory evaluation to natto respectively, determine viscous
Liquid rate, protease hydrolysiss loop diameter, non-oxidizability and micromolecule polypeptide.
Impact of the fermentation time of table 7. to natto quality
Embodiment 7
Semen Glyciness 8g, chickpea 6g, Semen sojae atricolor 6g mixing are taken, 3g mulberries powders are added, A groups are designated as；Semen Glyciness 12g, olecranon are taken again
Bean 4g, Semen sojae atricolor 4g mix, and add 3g mulberries powders, are designated as B groups；Semen Glyciness 10g, chickpea 5g, Semen sojae atricolor 5g mixing are taken again, are added
3g mulberries powders, are designated as C groups. in being fitted into fermentation triangular flask, after soaking 15 hours, and 121 DEG C of steaming and decocting 40min, and access hay spore
Bacillus seed liquor, 37 DEG C are cultivated 4 days, and after-ripening in 4 DEG C of refrigerators obtains finished product natto after 24 hours.Carry out sense organ to natto respectively to comment
Valency, measure mucus rate, protease hydrolysiss loop diameter, non-oxidizability and micromolecule polypeptide.
Impact of the different bean or pea ratios of table 8. to natto quality
Claims (11)
1. a kind of raw material for making natto, it is characterised in that in addition to bean or pea, also contain Fructus Mori.
2. the raw material of natto made as claimed in claim 1, and the bean or pea can be Semen Glyciness, chickpea, Semen sojae atricolor or other are any
A kind of bean or pea that can be used to make natto.
3. the raw material of natto is made as claimed in claim 1, and the bean or pea can be that two or more bean is molecular mixed
Close bean.
4. the raw material of natto made as claimed in claim 3, and the mixing bean is Semen Glyciness and Semen sojae atricolor, or Semen Glyciness and chickpea, or
Two kinds of bean or pea compositions of Semen sojae atricolor and chickpea, or Semen Glyciness, Semen sojae atricolor, three kinds of bean or pea compositions of chickpea.
5. make the raw material of natto as claimed in claim 4, the mixing bean is Semen Glyciness and Semen sojae atricolor respectively accounts for 50%, or Semen sojae atricolor with
Chickpea respectively accounts for 50% or so, or Semen Glyciness and chickpea respectively account for 50%, and the percentage ratio refers to mass percent.
6. the raw material of natto is made as claimed in claim 4, and the Semen Glyciness, Semen sojae atricolor, the percentage ratio of three kinds of bean or pea of chickpea are Huang
Bean 40%-60%, chickpea 20%-30%, Semen sojae atricolor 20%-30%；Preferably Semen Glyciness 60%, chickpea 20%, Semen sojae atricolor 20%；
The percentage ratio is mass percent.
7. the raw material of natto is made as described in claim 1-6 is arbitrary, and the mulberries powder weight is the 5-20% of bean or pea weight, excellent
Elect 15% as；The percentage ratio is mass percent.
8. a kind of edible natto, using arbitrary raw material for making natto, Jing fermentation of bacillus subtilis systems described in claim 1-7
Form.
9. a kind of manufacture method of edible natto as claimed in claim 8, comprises the steps：
Bean or pea prepare：Select the full uniform various beans of quality and clean up；
Immersion：Be soaked in water 5-20 hours or so；
Addition Mulberry powder：Bean or pea after immersion drain unnecessary water, add Mulberry powder；
Steaming and decocting：Use conventional method boiling sterilization；
Inoculation：When the bean temperature drop of Jing steaming and decoctings is to 40-60 DEG C, bacillus subtilises are inoculated with；
Fermentation：Cultivate 2-5 days in Physiology and biochemistry incubator, temperature 25-55 DEG C；
After-ripening：The cold preservation in refrigerator is deposited 24 hours or so.
10. natto manufacture method as claimed in claim 9, the time of the immersion is 15 hours.
11. natto manufacture methods as claimed in claim 9, the fermentation time is 4 days, and fermentation temperature is 37 DEG C.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611043264.0A CN106578953A (en) | 2016-11-24 | 2016-11-24 | Natto containing mulberries and making method of natto |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611043264.0A CN106578953A (en) | 2016-11-24 | 2016-11-24 | Natto containing mulberries and making method of natto |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106578953A true CN106578953A (en) | 2017-04-26 |
Family
ID=58592005
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201611043264.0A Pending CN106578953A (en) | 2016-11-24 | 2016-11-24 | Natto containing mulberries and making method of natto |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106578953A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108271985A (en) * | 2018-01-30 | 2018-07-13 | 郑州轻工业学院 | A kind of solid beverage and preparation method thereof containing chick-pea natto bacterium powder |
Citations (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5712980A (en) * | 1980-06-26 | 1982-01-22 | Tsunezo Goto | Preparation of portable nutrient food |
| KR20050073938A (en) * | 2004-01-12 | 2005-07-18 | 남상만 | Fermented soybeans using mulberry leaves and manufacturing process of the same |
| CN1647689A (en) * | 2004-01-19 | 2005-08-03 | 张溪水 | Method for producing natto food |
| CN101518315A (en) * | 2008-10-31 | 2009-09-02 | 袁维理 | Drink and sauce produced by using fermenting soybean food |
| CN101569386A (en) * | 2009-05-31 | 2009-11-04 | 南昌大学 | Preparation method for bouquet natto |
| KR20090124273A (en) * | 2008-05-29 | 2009-12-03 | 박건영 | Black bean doenjang having antiobecity activity and method for producing the same |
| CN101744189A (en) * | 2009-12-21 | 2010-06-23 | 杨佐勋 | Natto and preparation method thereof |
| CN102008052A (en) * | 2010-12-14 | 2011-04-13 | 深圳技师学院 | Method for preparing natto |
| CN103564351A (en) * | 2012-07-31 | 2014-02-12 | 黑龙江省轻工科学研究院 | Method for preparing natto from mixed beans |
| CN104095191A (en) * | 2014-07-21 | 2014-10-15 | 安徽三只松鼠电子商务有限公司 | Buckwheat natto powder and preparation method thereof |
| CN105231444A (en) * | 2015-09-30 | 2016-01-13 | 青岛金健莱生物科技有限公司 | Meal replacement combined enzyme and preparation method thereof |
-
2016
- 2016-11-24 CN CN201611043264.0A patent/CN106578953A/en active Pending
Patent Citations (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5712980A (en) * | 1980-06-26 | 1982-01-22 | Tsunezo Goto | Preparation of portable nutrient food |
| KR20050073938A (en) * | 2004-01-12 | 2005-07-18 | 남상만 | Fermented soybeans using mulberry leaves and manufacturing process of the same |
| CN1647689A (en) * | 2004-01-19 | 2005-08-03 | 张溪水 | Method for producing natto food |
| KR20090124273A (en) * | 2008-05-29 | 2009-12-03 | 박건영 | Black bean doenjang having antiobecity activity and method for producing the same |
| CN101518315A (en) * | 2008-10-31 | 2009-09-02 | 袁维理 | Drink and sauce produced by using fermenting soybean food |
| CN101569386A (en) * | 2009-05-31 | 2009-11-04 | 南昌大学 | Preparation method for bouquet natto |
| CN101744189A (en) * | 2009-12-21 | 2010-06-23 | 杨佐勋 | Natto and preparation method thereof |
| CN102008052A (en) * | 2010-12-14 | 2011-04-13 | 深圳技师学院 | Method for preparing natto |
| CN103564351A (en) * | 2012-07-31 | 2014-02-12 | 黑龙江省轻工科学研究院 | Method for preparing natto from mixed beans |
| CN104095191A (en) * | 2014-07-21 | 2014-10-15 | 安徽三只松鼠电子商务有限公司 | Buckwheat natto powder and preparation method thereof |
| CN105231444A (en) * | 2015-09-30 | 2016-01-13 | 青岛金健莱生物科技有限公司 | Meal replacement combined enzyme and preparation method thereof |
Non-Patent Citations (3)
| Title |
|---|
| 付华峰等: "薏米纳豆的研制", 《中国调味品》 * |
| 蔡向红编著: "《补益中药养生精华》", 31 October 2014, 陕西科学技术出版社 * |
| 迟广训主编: "《发酵式养生法》", 30 November 2014, 中医古籍出版社 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108271985A (en) * | 2018-01-30 | 2018-07-13 | 郑州轻工业学院 | A kind of solid beverage and preparation method thereof containing chick-pea natto bacterium powder |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102793141B (en) | High-salt diluted-state black soybean sauce and preparation method thereof | |
| CN104323209B (en) | A kind of preparation method of ferment local-flavor purple perilla jam | |
| CN105831695B (en) | A kind of preparation method of low-salt health-care soy sauce | |
| CN104605308B (en) | It is applicable to microalgae health care liquid state fermented soy sauce song preparation method | |
| CN102429163A (en) | Method for preparing tartary buckwheat monascus and application thereof | |
| CN102860373B (en) | Method for producing eurotium cristatum tea by utilizing fresh tea tree leaves | |
| CN104223002B (en) | A kind of multi-soy sauce and its preparation method | |
| CN105580637A (en) | Cultivation method and processing method of cereal ganoderma mycelia | |
| CN102703340B (en) | Strain for producing colorful natto and production process | |
| CN104745392A (en) | Method for brewing pearl barley-puerarin yellow wine via pure liquid state fermentation | |
| CN104171017A (en) | Novel red preserved bean curd and production process thereof | |
| CN105875196A (en) | Culture medium for culturing phellinus igniarius mycelium and culture method of phellinus igniarius mycelium | |
| CN109680017A (en) | A kind of solid medium for being conducive to improve flavones content in phellinus igniarius mycelium | |
| CN108566988A (en) | A kind of production method of novel Rice enriched-Se beans composite beverage | |
| CN102669632B (en) | Method for making burdock sauce | |
| CN102618429B (en) | Chrysanthemum vinegar capable of regulating blood fat and lowering blood pressure and preparation process thereof | |
| CN106578953A (en) | Natto containing mulberries and making method of natto | |
| CN107460072A (en) | One kind is without appetite stimulating type koji and preparation method thereof used in vinosity fermented glutinous rice | |
| CN102899218A (en) | Sugar palm wine and production method thereof | |
| CN104256509A (en) | Manufacturing method for straw mushroom soybean sauce | |
| CN101880618B (en) | Method for preparing low-sugar coarse cereal nutritional wine | |
| CN1099847C (en) | Buckwheat sog sauce and its producing method | |
| CN104186688A (en) | Production process of characteristic red fermented bean curd | |
| CN112826070A (en) | Soybean paste production process | |
| CN105861261A (en) | Preparation method of guava and persimmon vinegar |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20170426 |
|
| WD01 | Invention patent application deemed withdrawn after publication |