CN109259092A - A kind of food and preparation method thereof - Google Patents
A kind of food and preparation method thereof Download PDFInfo
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- CN109259092A CN109259092A CN201710581161.8A CN201710581161A CN109259092A CN 109259092 A CN109259092 A CN 109259092A CN 201710581161 A CN201710581161 A CN 201710581161A CN 109259092 A CN109259092 A CN 109259092A
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- natto
- soybean
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- dry powder
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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
- 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
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/03—Organic compounds
-
- 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
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
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- Biotechnology (AREA)
- Microbiology (AREA)
- Agronomy & Crop Science (AREA)
- Beans For Foods Or Fodder (AREA)
Abstract
The present invention provides a kind of food and preparation method thereof, the technical solution in natto powder by increasing onion and ginseng, drying, crushing, the processes such as granulation, stink caused by fermentation and sticky wire drawing state can not only be eliminated, it cleverly combines the pungent sense of taste of onion and the plant fragrance of ginseng again simultaneously, to greatly improve the flavor taste of natto itself, improves edible sensory experience.Simultaneously, the present invention introduced onion and constituent of ginseng can also generate synergistic effect with the health-care efficacy of natto itself, natto has not only been played to remove internal carcinogenic substance, improve memory, promote digestion, prevention intestines problem, protect liver beauty, the effects of delaying senescence, at the same in the stomach invigorating of onion is wide, qi-regulating feed, expelling cold, eliminating, stomach-invigorating intestine-moisturizing, removing toxic substances desinsection, improve a poor appetite, promote to facilitate to play under the effects of digestion, reducing pressure and sugar ginseng adjustment blood pressure, restore cardiac function, alleviation neurasthenia and in poor health and other effects.
Description
Technical field
The present invention relates to food technology field, further to natto flavor improvement and effect promote, and in particular to
A kind of food and preparation method thereof.
Background technique
Natto has started from, by soya bean originating from China since China Qin Han (220 years 221 B.C.-Christian eras)
Bean product are made by Bacillus natto (hay bacillus) fermentation, there is stickiness, smell is more smelly, and taste is slightly sweet, not only possesses soya bean
Nutritive value, the digestibility rich in farnoquinone, raising protein, it is often more important that fermentation process produces a variety of physiology
Active material has the health-care effect for dissolving internal fibrin and other adjusting physiological functions.
Studies have shown that the healthcare function of natto mainly with Nattokinase therein, natto isoflavones, the green element of soap, vitamin
The multiple functions such as K2 are factor-related.It is rich in the green element of soap in natto, constipation can be improved, reduces blood lipid, prevention colorectal cancer, reduction gallbladder are solid
Alcohol, softening blood vessel, preventing hypertension and artery sclerosis, inhibit the functions such as AIDS virus；Contain free isoflavones in natto
Substance and the beneficial enzyme of a variety of pairs of human bodies, such as superoxide dismutase, catalase, protease, amylase, lipase
Deng, they can remove internal carcinogen, improve memory, protect liver beauty, anti-aging etc. have positive effect, and food can be improved
The digestibility of object；The adjustable intestinal flora balance of Bacillus natto living is taken in, prevention dysentery, enteritis and constipation, effect is certain
Aspect is better than existing frequently-used lactobacillus micro-ecological preparation；The stickum that natto fermentation generates, is coated gastrointestinal tract mucous surface
On, thus stomach and intestine can be protected, it can be relieved drunk effect when drinking.
Although having health-care efficacy outstanding, since its physical property is sticky, there are stinks, edible sense organ is bad, pole
The big popularization and application for affecting this food of natto.In this case, researcher attempts to change by way of deep processing
The flavor taste of kind natto, however since wherein a large amount of active constituents belong to enzyme, amino acid, vitamin etc., in heating, mistake
It will lead to the decline of its obvious health-care efficacy under the manufacturing process such as filter.In this case, how to guarantee the original nutriture value of natto
Improve its flavor taste on the basis of value, becomes technical problem urgently to be resolved.In addition, the function of natto product in the prior art
Effect feature still have it is to be hoisted, if other compositions can be introduced based on natto food, when multiple efficacies substance mutually cooperates with
Shi Keneng brings better health-care effect, however lacks the innovative research to such formula in the prior art.
Summary of the invention
The present invention is directed to be directed to the technological deficiency of the prior art, a kind of food and preparation method thereof is provided, to solve natto
Its physical property of food is sticky, smell is bad, thus the technical problem that edible experience is poor.
Another technical problem to be solved by the present invention is that how guarantee natto it is both nutritious under the premise of improve it
Flavor taste.
The invention solves another technical problem to be that conventional natto food health-care efficacy has to be hoisted.
To realize the above technical purpose, the invention adopts the following technical scheme:
A kind of food, by following weight percent at being grouped as: natto dry powder 88.5%, water 6%, onion homogenate 3%,
Ginseng dry powder 1.5%, edible salt 1%.
Preferably, the natto dry powder is that soybean is inoculated with to bacillus natto to ferment after boiling, then dry, powder
Product after broken；Wherein the soybean meets requirement of the standard GB/T 1352-2009 to soybean.
Preferably, the onion homogenate is by the smashed product of onion；Wherein the onion meets business industry mark
Requirement of the quasi- SB/T10026-92 to onion.
Preferably, the ginseng dry powder is dry, smashed product by ginseng.
A kind of preparation method of above-mentioned food, comprising the following steps:
1) natto dry powder is prepared by raw material of soybean；
2) it takes without the onion rotted, gone bad, is drained after being cleaned with clear water, then crush and obtain onion homogenate；
3) ginseng is taken, is crushed after drying, ginseng dry powder is obtained；
4) it takes natto dry powder, onion homogenate, ginseng dry powder, drinking water, the edible salt of formula ratio to be uniformly mixed, utilizes pill
Mechanism ball；
5) by pellet made of step 4) in 60 DEG C of freeze-day with constant temperature, until pellet moisture content≤12% is to get arriving the food.
Preferably, mixing described in step 4), is completed using dough mixing machine.
Preferably, step 1) specifically includes following operation:
A complete soybean) is taken, is impregnated after cleaning with the water of 2 times of soybean weight, until soybean weight is to impregnate after impregnating
Until 2.1~2.3 times of preceding weight；
B step A) is taken) treated soybean, 40~45min of atmospheric cooking；
Bafillus natto bacterium powder is inoculated with when C) being cooled to 80~90 DEG C into soybean, is mixed, under the conditions of 25~30 DEG C
Ferment 36~60h, until soybean surface is covered with mycelia；
D) step C) products therefrom is dried to 3h under the conditions of 55~60 DEG C；
E it) is then crushed to partial size and is not more than 0.5mm to get natto dry powder is arrived.
Preferably, step A) in impregnate time be 1~2h.
Preferably, step C) in be inoculated with into soybean is bafillus natto bacterium solution, inoculum concentration is that every 1kg soybean connects
Kind 1mL bacterium solution.
Preferably, continuing to execute following steps 6 after the completion of step 5)): product packaging is carried out to step 5) products therefrom.
In above technical scheme, the green element of the soap being rich in natto can improve constipation, reduce blood lipid, prevention colorectal cancer, drop
Low cholesterol, softening blood vessel, preventing hypertension and artery sclerosis, inhibit the functions such as AIDS virus；There is free osajin
Substance and the beneficial enzyme of a variety of pairs of human bodies, such as superoxide dismutase, catalase, protease, amylase, lipase,
Internal carcinogen, raising memory, protect liver beauty, anti-aging etc., which can be removed, positive effect, and disappearing for food can be improved
Rate；Intake Bacillus natto can also adjust intestinal flora balance, and prevention dysentery, enteritis and constipation, effect are excellent in some aspects
In existing frequently-used lactobacillus micro-ecological preparation；The stickum that natto fermentation generates, is coated on gastrointestinal tract mucous surface, thus
Stomach and intestine can be protected, can be relieved drunk effect when drinking.
The a variety of saponins and polysaccharide component that ginseng contains can expand capillary of skin, promote skin blood circulation, adjust
Whole blood pressure restores cardiac function, neurasthenia and the diseases such as in poor health, also has eliminating the phlegm, stomach invigorating, diuresis, excitement, increases skin battalion
It supports, adjusts the water and oil balance of skin, prevent skin dehydration, hardening, corrugation, ginseng active substance inhibits the reproducibility of melanin
Can, keep skin pure white smooth, skin elasticity can be enhanced, obtain cell newborn, is the superfine product improved looks.
During the stomach invigorating of onion is wide, qi-regulating feed, expelling cold, eliminating, stomach-invigorating intestine-moisturizing, removing toxic substances desinsection, improve a poor appetite, promotes digest,
Blood pressure lowering blood glucose.
By the combination of three kinds of products, ultimately form a kind of beauty delay senescence, treatment cardiovascular and cerebrovascular, diabetes,
Inhibit the dietetic food of cancer cell, three high crowds.
The present invention not only may be used by increasing onion and ginseng, drying, crushing, the processes such as granulation in natto powder
To eliminate ferment generated stink and sticky wire drawing state, while the pungent sense of taste and ginseng of onion are cleverly combined again
Plant fragrance, to greatly improve the flavor taste of natto itself, improve edible sensory experience.
Meanwhile introduced onion and constituent of ginseng of the invention can also generate with the health-care efficacy of natto itself and cooperate with work
With not only having played natto and removed internal carcinogenic substance, improve memory, promote digestion, prevention intestines problem, protect liver beauty, prolong
The effects of slow aging, while in the stomach invigorating of onion is wide, qi-regulating feed, expelling cold, eliminating, stomach-invigorating intestine-moisturizing, removing toxic substances desinsection, enhancement food
It is intended to, promotes to facilitate to play ginseng adjustment blood pressure under the effects of digestion, reducing pressure and sugar, restore cardiac function, alleviate neurasthenia
And it is in poor health and other effects, while also having the characteristics that eliminating the phlegm, stomach invigorating, diuresis.It is finally reached protect liver beauty, delays senescence, control
The health-care efficacy for treating cardiovascular and cerebrovascular, diabetes, inhibiting cancer cell, curing three high crowds.
Specific embodiment
Below by specific embodiments of the present invention will be described in detail.In order to avoid excessive unnecessary details,
It will not be described in detail in following embodiment to belonging to well known structure or function.
Approximating language used in following embodiment can be used for quantitative expression, show in the feelings for not changing basic function
Quantity is allowed to have certain variation under condition.Therefore, this is not limited to accurately with the modified numerical value of the language such as " about ", " left and right " institute
Numerical value itself.In some embodiments, the range for allowing its modified numerical value in positive and negative 10 (10%) " about " is indicated
Interior variation, for example, any numerical value that can be between 90 to 110 that " about 100 " indicate.In addition, " the about first numerical value arrives
In the statement of second value ", the first and second numerical value two values are at about corrected.In some cases, approximating language
It may be related with the precision of measuring instrument.
In addition to being defined, technical and scientific term used in following embodiment has and fields technology people of the present invention
The identical meanings that member is commonly understood by.
Embodiment 1
The selection of 1 raw material
Soybean meets the requirement of standard GB/T 1352-2009 soybean.
Drinking Water meets the requirement of GB 5749-2006.
Onion should meet the requirement of SB/T10026-92 onion.
Ginseng should meet the regulation of integration of drinking and medicinal herbs.
The preparation of 2 natto dry powder
2.1 pretreatments of raw material cleaning is impregnated
Cleaning: topped up with water in cleaning and dipping pond, after pour into featured soybean, the purpose of washing remove straw, beanpod,
Soil, sandstone.Cleaning must be clean, and removes flat beans, bad beans (damaged beans, worm-eaten beans, mouldy beans, out sprouted broad bean etc.).
The immersion of soybean: the purpose of immersion is that soybean is made to fully absorb moisture, maceration, in order to boiling and fermentation.Add water
Amount is 2 times or so of soybean, and the soybean after immersion should increase weight 1 times or so, has to prevent bean cotyledon from rotting.
It is 2.1~2.3 times before impregnating that water absorption, which should control weight after steeping,.Required soaking time because beans it is new and old,
Kind, granularity, water temperature etc. are different and different.General soaking time (hour) is as follows:
It is then impregnated 7 hours at room temperature if it is broken beans.Immersion water meets the standard of drinking water.
2.2 boiling
It generally uses under room temperature, boiling 40 minutes or so.If it is broken beans then boiling 30 minutes or so.
" boiling " kills the edaphon on soybean surface, softens soyabean tissue, and sub real soluble ingredient is made to be dipped into skin of beancurd table
Face.Therefore be easy to absorb nourishment after Bacillus natto inoculation point and Bacillus natto thallus ferment is easy to be impregnated with outside, decomposing soybean ingredient.
1. first that steamer electric power starting, heating is boiled.
2. soaking soybean is put into steam box, bolt lock taboo is shut.
3. opening power supply open source, begin to warm up, etc. temperature start timing when rising to 100 DEG C, when 45min or so, complete
Boiling.
4. slowly opening steamer door after completing boiling, discharge.
2.3 fermentation
The selection of strain: inoculation is cultivated if stopped with liquid, first the picking thallus from solid agar medium, is matched with sterile water
At thallus suspension liquid, culture solution can be directly used if being inoculated with Liquid Culture.By thallus suspension liquid or culture solution sprayer
It is sprayed on cooked soybean.Every 1 kilogram of raw soybeans are about inoculated with 1 milliliter of bacterium solution.
Powdery strain is such as used, strain is uniformly sprinkling upon on cooked soybean, is stirred evenly, since Bacillus natto is heat-resisting, is
Living contaminants are prevented, it can the inoculation when boiling soybean is cooled to 80-90 DEG C.
Most importantly Fermentation Engineering, fermenting cellar have many temperature and humidity testers in natto manufacturing engineering,
The temperature of ferment indoor temperature, humidity and raw soybeans can be measured.
25-30 DEG C of fermentation temperature, time 36-60h, until soybean surface is covered with mycelia.
2.4 low temperature drying
In order to keep the natto bacterial content of fermentation soybean, it is dried using 60 DEG C or so of temperature, the time can with product
It is crushed, depending on storage with meeting.
Company carries out low temperature drying using electric heating oven, 55 DEG C of set temperature, toasts 3h or so.
2.5 crushing
It is crushed with pulverizer, natto dry powder is obtained by the sieve of 0.5mm after crushing.
Pulverizer cleaning keeps cleaning, health.
The processing of 3 onions
The onion of selection, the taste that is pungent is larger, and no corrupt, rotten, rotten onion drains after being cleaned with clear water, cuts
Onion homogenate is obtained after broken or rubbing, it is spare.
The processing of 4 ginsengs
The ginseng taken, it is dry after cleaning, it then crushes and obtains ginseng dry powder, it is spare.
5 mixing
Formula: natto dry powder (88.5 ℅), water (6 ℅), onion are homogenized (3 ℅), ginseng dry powder (1.5 ℅), edible salt (1
℅)。
It after precise natto dry powder, onion homogenate, ginseng dry powder, water, edible salt, pours into dough mixing machine, is uniformly mixed
?.
It is required that: accurate weighing is accurate to launch.
6 moldings
Whether the electric appliance and machinery for checking equipment clear up pellet processing machine after serviceable condition.
The soy meal that will be mixed, is poured into dough mixing machine, after the full-automatic various parameters quickly without pellet processing machine of adjustment, is opened
Open carry out pill.
It is required that: manufactured pellet sizes are uniform, no to crack, without hole, surface-brightening.
7 is dry
Check the electric appliance of drying equipment (intelligent food baking machine) and mechanical whether after serviceable condition, to drying machine into
Row cleaning.
Manufactured pellet is poured into the baking tray of drying machine, after the temperature 60 C parameter for adjusting drying machine, open power supply into
Row drying.
It is required that: the moisture after dry :≤12%, pellet uniform drying.
According to the various raw material auxiliary materials of list of ingredients precise.
8 critical process product packagings
The sterilization of the workshop a: ultraviolet lamp is first opened before production, internal packing shop, chilling room carry out disinfection, time 30-
40min just can enter workshop, dress production operation be wrapped inside after closing power supply 10-15min.
The microbiological indicator of internal packing shop is wanted every month to be verified, it is ensured that in the air in inner packing workshop and to produce
The equipment surface microbiological indicator of product contact meets regulation (being detailed in: the microorganism monitoring programme of food processing process)
The sterilization of b packaging material: inner packing bottle, packaging bag are put into disinfection room, unlatching ozone sterilization, time 45-60 minute,
So incoming make-up room, is packed.
When c is as carried out metering packing, first it will be packed for bottle, packaging bag is put on electronic price computing scale, product is put into after peeling
Weighing could seal when confirmation weight is more than or equal to the mark in packaging；
The air-cooled Continuous Electromagnetic of d incudes sealing machine: open sealing heating, sealing setting device, setting heating temperature, when
Between；Etc. temperature when reaching requirement, the package of lid will have been added to be put into sealing machine, heating sealing；
It is required that: it is tight, it is smooth.
9 critical process personnel controls
A) operator has to pass through health examination, and it is bright to obtain certificate of medical fitness, by pre-job training, grasps this post
Operating instruction, skill requirement and security knowledge
B) operator is strictly operated by technical papers requirement, is monitored to technological parameter and other influence factors, really
Guarantor meets prescribed requirement, abnormal reflection in time, in time processing occurs.
C) process occurs abnormal, what operator can solve, and scene excludes immediately；It is indeterminable by the squad leader that takes personal charge of the shift
Reason.
Embodiment 2
A kind of food, by following weight percent at being grouped as: natto dry powder 88.5%, water 6%, onion homogenate 3%,
Ginseng dry powder 1.5%, edible salt 1%.
A kind of preparation method of above-mentioned food, comprising the following steps:
1) natto dry powder is prepared by raw material of soybean；
2) it takes without the onion rotted, gone bad, is drained after being cleaned with clear water, then crush and obtain onion homogenate；
3) ginseng is taken, is crushed after drying, ginseng dry powder is obtained；
4) it takes natto dry powder, onion homogenate, ginseng dry powder, drinking water, the edible salt of formula ratio to be uniformly mixed, utilizes pill
Mechanism ball；
5) by pellet made of step 4) in 60 DEG C of freeze-day with constant temperature, until pellet moisture content is 12% to get arriving the food.
On the basis of above technical scheme, meet the following conditions:
Step 1) specifically includes following operation:
A complete soybean) is taken, is impregnated after cleaning with the water of 2 times of soybean weight, until soybean weight is to impregnate after impregnating
Until 2.1 times of preceding weight；
B step A) is taken) treated soybean, atmospheric cooking 40min；
Bafillus natto bacterium powder is inoculated with when C) being cooled to 80 DEG C into soybean, is mixed, ferment 36h under the conditions of 25 DEG C,
It is covered with mycelia to soybean surface；
D) step C) products therefrom is dried to 3h under the conditions of 55 DEG C；
E it) is then crushed to partial size and is not more than 0.5mm to get natto dry powder is arrived.
Embodiment 3
A kind of food, by following weight percent at being grouped as: natto dry powder 88.5%, water 6%, onion homogenate 3%,
Ginseng dry powder 1.5%, edible salt 1%.
A kind of preparation method of above-mentioned food, comprising the following steps:
1) natto dry powder is prepared by raw material of soybean；
2) it takes without the onion rotted, gone bad, is drained after being cleaned with clear water, then crush and obtain onion homogenate；
3) ginseng is taken, is crushed after drying, ginseng dry powder is obtained；
4) it takes natto dry powder, onion homogenate, ginseng dry powder, drinking water, the edible salt of formula ratio to be uniformly mixed, utilizes pill
Mechanism ball；
5) by pellet made of step 4) in 60 DEG C of freeze-day with constant temperature, until pellet moisture content is 10% to get arriving the food.
On the basis of above technical scheme, meet the following conditions:
Step 1) specifically includes following operation:
A complete soybean) is taken, is impregnated after cleaning with the water of 2 times of soybean weight, until soybean weight is to impregnate after impregnating
Until 2.3 times of preceding weight；
B step A) is taken) treated soybean, atmospheric cooking 45min；
Bafillus natto bacterium powder is inoculated with when C) being cooled to 90 DEG C into soybean, is mixed, ferment 60h under the conditions of 30 DEG C,
It is covered with mycelia to soybean surface；
D) step C) products therefrom is dried to 3h under the conditions of 60 DEG C；
E it) is then crushed to partial size and is not more than 0.5mm to get natto dry powder is arrived.
Embodiment 4
A kind of food, by following weight percent at being grouped as: natto dry powder 88.5%, water 6%, onion homogenate 3%,
Ginseng dry powder 1.5%, edible salt 1%.
A kind of preparation method of above-mentioned food, comprising the following steps:
1) natto dry powder is prepared by raw material of soybean；
2) it takes without the onion rotted, gone bad, is drained after being cleaned with clear water, then crush and obtain onion homogenate；
3) ginseng is taken, is crushed after drying, ginseng dry powder is obtained；
4) it takes natto dry powder, onion homogenate, ginseng dry powder, drinking water, the edible salt of formula ratio to be uniformly mixed, utilizes pill
Mechanism ball；
5) by pellet made of step 4) in 60 DEG C of freeze-day with constant temperature, until pellet moisture content is 8% to get arriving the food.
The embodiments of the present invention have been described in detail above, but content is only the preferred embodiment of the present invention,
It is not intended to limit the invention.All any modifications, equivalent replacements, and improvements etc. done in application range of the invention, should all
It is included within protection scope of the present invention.
Claims (10)
1. a kind of food, it is characterised in that by following weight percent at being grouped as: natto dry powder 88.5%, water 6%, onion
Homogenate 3%, ginseng dry powder 1.5%, edible salt 1%.
2. a kind of food according to claim 1, it is characterised in that the natto dry powder is to be inoculated with soybean after boiling
Bacillus natto to ferment, then drying, smashed product；Wherein the soybean meets 1352-2009 pairs of standard GB/T
The requirement of soybean.
3. a kind of food according to claim 1, it is characterised in that the onion homogenate is by the smashed product of onion；
Wherein the onion meets requirement of the business professional standard SB/T10026-92 to onion.
4. a kind of food according to claim 1, it is characterised in that the ginseng dry powder is that ginseng is dry, smashed
Product.
5. a kind of preparation method of food described in claim 1, it is characterised in that the following steps are included:
1) natto dry powder is prepared by raw material of soybean；
2) it takes without the onion rotted, gone bad, is drained after being cleaned with clear water, then crush and obtain onion homogenate；
3) ginseng is taken, is crushed after drying, ginseng dry powder is obtained；
4) it takes natto dry powder, onion homogenate, ginseng dry powder, drinking water, the edible salt of formula ratio to be uniformly mixed, utilizes pill mechanism
Ball；
5) by pellet made of step 4) in 60 DEG C of freeze-day with constant temperature, until pellet moisture content≤12% is to get arriving the food.
6. preparation method according to claim 5, it is characterised in that mixing described in step 4) is completed using dough mixing machine
's.
7. preparation method according to claim 5, it is characterised in that step 1) specifically includes following operation:
A complete soybean) is taken, is impregnated after cleaning with the water of 2 times of soybean weight, until soybean weight is weight before impregnating after impregnating
Until 2.1~2.3 times of amount；
B step A) is taken) treated soybean, 40~45min of atmospheric cooking；
Bafillus natto bacterium powder is inoculated with when C) being cooled to 80~90 DEG C into soybean, mixes, ferments under the conditions of 25~30 DEG C
36~60h, until soybean surface is covered with mycelia；
D) step C) products therefrom is dried to 3h under the conditions of 55~60 DEG C；
E it) is then crushed to partial size and is not more than 0.5mm to get natto dry powder is arrived.
8. preparation method according to claim 7, it is characterised in that step A) in impregnate time be 1~2h.
9. preparation method according to claim 7, it is characterised in that step C) in be inoculated with into soybean is natto gemma
Bacillus bacterium solution, inoculum concentration are every 1kg soybean inoculation 1mL bacterium solution.
10. preparation method according to claim 5, it is characterised in that continue to execute following steps 6 after the completion of step 5)):
Product packaging is carried out to step 5) products therefrom.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113508899A (en) * | 2021-04-13 | 2021-10-19 | 永德沃森农业开发有限公司 | Batch processing and fermentation treatment process for bitter fruit |
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