CN115804434A - Preparation method of natto - Google Patents
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- CN115804434A CN115804434A CN202310025765.XA CN202310025765A CN115804434A CN 115804434 A CN115804434 A CN 115804434A CN 202310025765 A CN202310025765 A CN 202310025765A CN 115804434 A CN115804434 A CN 115804434A
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Abstract
The invention discloses a preparation method of natto, belonging to the technical field of food processing, and comprising the following raw material food materials in parts by weight: 100 parts of soybeans, 10-30 parts of fresh chopped hot peppers, 5-9 parts of pepper, 3-7 parts of ginger, 3-7 parts of garlic, 8-12 parts of table salt, 3-7 parts of vinegar, 5-25 parts of perilla leaf water, 5-15 parts of lemon water and 20-60 parts of tea leaves.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to a preparation method of natto.
Background
The natto takes soybeans as raw materials, and is stacked and insulated after being cooked. Due to the action of enzymes of bacteria (mainly chlorella and bacilli) to hydrolyze proteins in raw materials, and due to the accumulation of respiratory heat and decomposition heat, most of the bacteria rapidly form mucus peculiar to the product under adverse growth conditions, and generate special odor in decomposition. The fermented soya beans not only have delicious taste, but also have the effects of harmonizing the stomach, removing dryness, removing fishy smell and toxin and removing cold and heat.
At present, the fermented soya beans in China mainly adopt a method of high salt or adding a preservative to achieve the purpose of prolonging the quality guarantee period of the fermented soya beans, but the mode not only can reduce the nutritional value and the sensory effect of the fermented soya beans and has poor quality guarantee effect, but also can cause damage to human bodies after long-term eating, in order to prolong the quality guarantee period of the fermented soya beans, the Chinese invention patent 'fermented soya beans containing perilla leaves' of patent application No. 201110368261.5 introduces that the minced perilla leaves are added in the cooking process, the produced fermented soya beans product contains the perilla leaves, garlic and onion fragments, the components of the perilla are not completely released, and the taste of the fermented soya beans is influenced. The Chinese invention patent 'a tea fermented soya bean and a preparation method thereof' of patent application No. 201810667106.5 introduces that the fermented soya bean product produced by adding tea after fermentation is rich in tea flavor, the invention does not relate to selection of tea varieties, and the original flavor of the fermented soya bean is covered. The invention discloses a Chinese invention patent with a patent application number of 201710630590.X, namely a preparation method of a dried orange peel fermented soya bean sauce without bitter and astringent taste, and introduces a method for processing the bitter and astringent taste of dried orange peel by performing peel pre-fermentation in the preparation process and then adding dried orange peel in the fermented soya bean fermentation process for fermentation.
The method for ensuring the pure natural flavor of the natto by adding the plant auxiliary materials and prolonging the shelf life of the natto is not reported by searching the prior art.
Disclosure of Invention
The invention aims to overcome the difficulties in the background technology and provide a preparation method which can ensure the pure natural flavor of the natto by adding plant auxiliary materials and prolong the shelf life of the natto.
In order to achieve the purpose, the technical scheme is as follows:
the preparation method of the natto comprises the following raw material food materials in parts by weight: 100 parts of soybeans, 10-30 parts of fresh chopped hot peppers, 5-9 parts of pepper, 3-7 parts of ginger, 3-7 parts of garlic, 8-12 parts of salt, 3-7 parts of vinegar, 5-25 parts of perilla leaf water, 5-15 parts of lemon water and 20-60 parts of tea.
Preferably, the preparation method of the natto comprises the following raw material and food material ratios: 100 parts of soybeans, 15-25 parts of fresh chopped hot peppers, 6-8 parts of pepper, 4-6 parts of ginger, 4-6 parts of garlic, 9-11 parts of salt, 4-6 parts of vinegar, 10-20 parts of perilla leaf water, 9-11 parts of lemon water and 30-50 parts of tea.
More preferably, the raw material and food material ratio is as follows: 100 parts of soybeans, 20 parts of fresh chopped hot peppers, 7 parts of pepper, 5 parts of ginger, 5 parts of garlic, 10 parts of salt, 5 parts of vinegar, 15 parts of perilla leaf water, 10 parts of lemon water and 40 parts of tea.
The invention also provides a preparation method of the natto, which comprises the following steps:
(1) Selecting materials: selecting 100 parts of fresh soybeans produced in the current year;
(2) Washing: washing out sand grains and impurities mixed in the soybeans by using a small amount of water for multiple times;
(3) Soaking: soaking the cleaned soybeans in warm water for 2-3 hours to ensure that the soybeans fully absorb water and swell;
(4) Preparing perilla leaf water: selecting fresh perilla leaves, and mixing the fresh perilla leaves with water: juicing at the ratio of 1/1 to prepare perilla leaf water;
(5) And (3) cooking: pouring the soaked soybeans into a steaming tool, putting 30-50 parts of tea leaves into steaming water for steaming, wherein the tea leaves are prepared from 10% of black tea and 90% of green tea, the steaming temperature is 60-70 ℃, the steaming time is 1 hour, and then the steaming temperature is increased to 90-100 ℃, and the steaming time is 2-3 hours;
(6) Bean stewing: pouring 10-20 parts of prepared perilla leaf water into the steamed and cooked beans, mixing and stirring, stewing the beans for 3-4 hours, taking the steamed and cooked beans out of a pot for cooling when the water content of the steamed and cooked beans is tested to be 40% -55%;
(7) Culturing koji: cooling the cooked beans to room temperature, inoculating aspergillus oryzae strains, uniformly stirring, and obtaining the bean koji when the bean granules are light yellow green;
(8) Extracting the lemon water: soaking lemon in saline water for 10 minutes, removing outer skin white flesh impurities, removing seeds from inner flesh, and mixing the lemon with the water according to the weight ratio of lemon/water: 1/20, soaking the lemons in boiling water of 100 ℃ for 10 minutes, and cooling for later use;
(9) Pre-fermentation: mixing bean koji with 10-30 parts of fresh chopped hot pepper, 5-9 parts of pepper, 3-7 parts of ginger, 3-7 parts of garlic, 8-12 parts of salt and 3-7 parts of vinegar, stirring uniformly, standing, and fermenting for 3 days;
(10) And (3) post-fermentation: adding 5-15 parts of lemon water into the fermented bean curd, mixing, stirring, standing, and fermenting for 1 day;
(11) Filling and sterilizing: putting fermented natto into the utensil, sterilizing, and sealing.
Further, the step (5) is cooking, wherein the atmospheric pressure of cooking is 1kgf/cm2.
Further, the culture in the step (7) is carried out, the room temperature is kept between 28 and 30 ℃, and the Aspergillus oryzae brewed in Shanghai brewing 3.042 is inoculated for 12 hours.
Further, the pre-fermentation in the step (9) and the post-fermentation in the step (10) are carried out, the fermentation temperature is controlled to be 40-50 ℃, and the relative humidity is 80-90%.
The beneficial effect who adopts above-mentioned scheme does: in the formula, plant raw materials including perilla leaf, tea and lemon water are adopted, the perilla leaf contains perillaldehyde, perillyl alcohol, menthone, menthol and eugenol and albino ketene, the perilla leaf has oxidation resistance and an antiseptic effect, tea polyphenol in the tea leaf is a natural antioxidant and has a strong antioxidant effect, and particularly green tea is not baked and has a large content, and the lemon contains rich organic acid and has a strong antioxidant effect. The auxiliary materials supplement each other, the characteristics of the auxiliary materials are fully utilized, the antioxidant elements are fully blended into the natto by a technical method in different periods of natto preparation, the light taste is ensured, the original special flavor of the natto is kept, the antioxidant property of the natto can be enhanced, and the shelf life is prolonged.
Detailed Description
The technical solution of the present invention will be clearly and completely described below with reference to the specific embodiments of the present invention. The described embodiments are only some, not all embodiments of the invention. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
The invention has the following beneficial effects:
1. sensory analysis
Sensory analysis evaluators were screened and trained according to the national standard GB/T14195-1993, with 10 girls and 10 boys (ages 22-30). The sensory evaluation was carried out using a sodium glutamate solution (freshness, 0.6 g/L), a sucrose solution (sweetness, 35 g/L), lactic acid (sour, 1.65 g/L), L-isoleucine (bitter, 5 g/L), and a sodium chloride solution (salinity, 10 g/L) as standard solutions, and the results were obtained by 0 to 9 points (no sensation-threshold sensation-weak-moderate-strong), comprehensive evaluation, and the like (see Table 1):
table 1: sensory evaluation results
According to sensory evaluation result analysis, the score of example 7 is the highest, the taste is strong, the analysis data shows that the score of example 7 is the highest in sour and salty contents, the sensory score is unbalanced and the taste is sour and salty, the score of example 1 is the lowest, the taste is weak, and the sensory score is balanced and the taste is moderate compared with the sensory scores of examples 2-6.
2. Conventional basic index shelf life stability condition investigation and determination
The conventional basic index determination method comprises the following steps: sodium chloride is measured according to the method specified in GB/T12457; the total nitrogen is measured according to the method specified in GB/T5009.5; amino acid nitrogen is measured according to the method specified in GB/T5009.39; the total acid is measured according to the method specified in GB/T5009.51; the reducing sugar is measured according to the GB/T5009.7 rule.
Setting quality guarantee period stability condition for inspection: taking a certain amount of prepared natto samples, opening and storing in an independent glass test observation box with the temperature of 35 ℃ and the humidity of 70%, and performing quality detection and investigation after placing for 2 months to obtain the following results (see tables 2 and 3):
table 2: before quality guarantee period stability condition investigation test
| Total protein (%) | Amino acid nitrogen (%) | Total acid (%) | Sodium chloride (%) | Reducing sugar (%) | |
| Example 1 | 37.54 | 2.11 | 2.10 | 5.51 | 0.75 |
| Example 2 | 37.68 | 2.13 | 2.32 | 7.65 | 0.80 |
| Example 3 | 38.20 | 2.18 | 2.56 | 9.98 | 0.83 |
| Example 4 | 38.28 | 2.25 | 2.72 | 11.26 | 0.88 |
| Example 5 | 38.15 | 2.22 | 2.89 | 12.12 | 0.86 |
| Example 6 | 38.03 | 2.15 | 3.56 | 12.98 | 0.79 |
| Example 7 | 37.87 | 2.05 | 4.12 | 14.33 | 0.72 |
Table 3: after quality guarantee period stability condition investigation test
| Total protein (%) | Amino acid nitrogen (%) | Total acid (%) | Sodium chloride (%) | Reducing sugar (%) | |
| Example 1 | 33.57 | 2.04 | 2.32 | 5.30 | 0.67 |
| Example 2 | 34.18 | 2.07 | 2.41 | 7.46 | 0.71 |
| Example 3 | 35.4 | 2.13 | 2.73 | 9.81 | 0.78 |
| Example 4 | 35.78 | 2.20 | 2.87 | 11.10 | 0.84 |
| Example 5 | 36.15 | 2.19 | 2.93 | 11.98 | 0.83 |
| Example 6 | 36.53 | 2.13 | 3.69 | 12.85 | 0.77 |
| Example 7 | 36.83 | 2.04 | 4.24 | 14.21 | 0.71 |
The test results show that the fermented soya beans prepared in the embodiments 1-7 of the invention have obvious change results of various detection indexes after stability condition examination, and it can be seen that the average change amplitude of the comprehensive data of the embodiment 7 is 1.638%, the proportion is the minimum, and the average change amplitude of the comprehensive data of the embodiment 1 is 7.52%, the proportion is the maximum. Meanwhile, the average change amplitude of the comprehensive data of the embodiments 1 to 7 is gradually reduced, so that the perilla leaf water, the lemonade and the tea are added into the natto by the raw material and food ratio through a technical method, the oxidation resistance of the natto can be enhanced, and the shelf life of the natto can be prolonged.
Meanwhile, the ratio of food materials is required to be proper and balanced by combining sensory analysis results, particularly, the ratio of perilla leaf water, lemon water and tea leaves is required to be proper, during a cooking period, the conventional common purified water is replaced by the ratio of 10% of black tea and 90% of green tea for cooking, the cooking temperature of 60-70 ℃ is facilitated, elements such as tea polyphenol in the tea leaves are fully released, the tea polyphenol is blended into the fermented soybeans through water vapor, the water temperature is adjusted to be 90-100 ℃, water molecules containing the tea polyphenol and attached to the surfaces of the fermented soybeans are fully evaporated, and the tea polyphenol is fully released; in the bean stewing stage, prepared perilla leaf water (perilla leaf/water: 1/1 ratio for juicing) is used, and perilla leaves can well release perillaldehyde, perillyl alcohol and other elements in the leaves in a juicing mode and are not easy to damage. After fermentation, adding the citric water prepared in advance, and achieving the effect of adjusting the pH value at the later stage of the whole preparation process through the action of citric acid, meanwhile, the citric water is extracted in a mode of blanching after treatment, and the bitter taste of the citric acid can be well removed.
In summary, the preferable food material ratio of the invention is as follows: the fermented soybean prepared by the preparation method of the invention takes 100 parts of soybean, 20 parts of fresh chopped hot pepper, 7 parts of pepper, 5 parts of ginger, 5 parts of garlic, 10 parts of salt, 5 parts of vinegar, 10 parts of perilla leaf water, 8 parts of lemon water and 40 parts of tea as raw materials, has scientific and rigorous formula, can ensure the original special flavor of the fermented soybean, and can enhance the oxidation resistance and prolong the shelf life of the fermented soybean.
Example 1
The raw material and food material ratio is as follows: 100 parts of soybeans, 5 parts of fresh chopped hot peppers, 4 parts of pepper, 2 parts of ginger, 2 parts of garlic, 7 parts of salt, 2 parts of vinegar, 7 parts of perilla leaf water, 5 parts of lemon water and 10 parts of tea leaves.
The preparation method comprises the following steps:
(1) Selecting materials: selecting 100 parts of fresh soybeans produced in the same year;
(2) Washing: washing out sand grains and impurities mixed in the soybeans by using a small amount of water for multiple times;
(3) Soaking: soaking the cleaned soybeans in warm water for 2-3 hours to ensure that the soybeans fully absorb water and swell;
(4) Preparing perilla leaf water: selecting fresh perilla leaves, and mixing the fresh perilla leaves with water: juicing at the ratio of 1/1 to prepare perilla leaf water;
(5) And (3) cooking: pouring the soaked soybeans into a steaming tool, putting 10 parts of tea leaves into steaming water for steaming, wherein the tea leaves are prepared from 10% of black tea and 90% of green tea, the steaming temperature is 60-70 ℃, the steaming time is 1 hour, and then the steaming temperature is increased to 90-100 ℃, and the steaming time is 2-3 hours;
(6) Bean stewing: pouring 7 parts of prepared perilla leaf water into the steamed and cooked beans, mixing and stirring, stewing the beans for 3-4 hours, taking the steamed and cooked beans out of a pot when the water content is tested to be 40% -55%;
(7) Culturing koji: cooling the cooked bean to room temperature, inoculating aspergillus oryzae strain, stirring uniformly, and obtaining the bean koji when the bean grains are bright yellow green;
(8) Extracting the lemon water: soaking lemon in saline water for 10 minutes, removing outer skin white flesh impurities, removing seeds from inner flesh, and mixing the lemon with the water according to the weight ratio of lemon/water: 1/20, soaking the lemons in boiling water of 100 ℃ for 10 minutes, and cooling for later use;
(9) Pre-fermentation: mixing and stirring bean koji with 5 parts of fresh chopped hot pepper, 4 parts of pepper, 2 parts of ginger, 2 parts of garlic, 7 parts of salt and 2 parts of vinegar uniformly, and then standing for fermentation for 3 days;
(10) And (3) after-fermentation: adding 5 parts of lemon water into the fermented bean curd, mixing, stirring uniformly, standing, and fermenting for 1 day;
(11) Filling and sterilizing: putting fermented natto into the utensil, sterilizing, and sealing.
The step (5) is cooking, and the atmospheric pressure of the cooking is 1kgf/cm2.
And (4) performing starter culture in the step (7), keeping the room temperature at 28-30 ℃, inoculating the Shanghai brewing 3.042 Aspergillus oryzae, and performing starter culture for 12 hours.
The pre-fermentation in the step (9) and the post-fermentation in the step (10) are carried out, the fermentation temperature is controlled to be 40-50 ℃, and the relative humidity is 80-90%.
Example 2
The raw material and food material ratio is as follows: 100 parts of soybeans, 10 parts of fresh chopped hot peppers, 5 parts of pepper, 3 parts of ginger, 3 parts of garlic, 8 parts of salt, 3 parts of vinegar, 8 parts of perilla leaf water, 6 parts of lemon water and 20 parts of tea leaves.
The preparation method comprises the following steps:
(1) Selecting materials: selecting 100 parts of fresh soybeans produced in the current year;
(2) Washing: washing out sand grains and impurities mixed in the soybeans by using a small amount of water for multiple times;
(3) Soaking: soaking the cleaned soybeans in warm water for 2-3 hours to ensure that the soybeans fully absorb water and swell;
(4) Preparing perilla leaf water: selecting fresh perilla leaves, and mixing the fresh perilla leaves with water: juicing at the ratio of 1/1 to prepare perilla leaf water;
(5) And (3) cooking: pouring the soaked soybeans into a steaming tool, putting 20 parts of tea leaves into steaming water for steaming, wherein the tea leaves are prepared from 10% of black tea and 90% of green tea, the steaming temperature is 60-70 ℃, the steaming time is 1 hour, and then the steaming temperature is increased to 90-100 ℃, and the steaming time is 2-3 hours;
(6) Bean stewing: pouring 8 parts of prepared perilla leaf water into the steamed and cooked beans, mixing and stirring, stewing the beans for 3-4 hours, taking the steamed and cooked beans out of a pot for cooling when the water content of the steamed and cooked beans is tested to be 40% -55%;
(7) And (3) starter culture: cooling the cooked bean to room temperature, inoculating aspergillus oryzae strain, stirring uniformly, and obtaining the bean koji when the bean grains are bright yellow green;
(8) Extracting the lemon water: soaking the lemons in saline water for 10 minutes, removing white flesh impurities on the outer skin, removing seeds from inner flesh, and mixing the lemon, the water and the water according to the weight ratio of the lemons: 1/20, soaking the lemons in boiling water of 100 ℃ for 10 minutes, and cooling for later use;
(9) Pre-fermentation: mixing bean koji with auxiliary materials including 10 parts of fresh chopped hot pepper, 5 parts of pepper, 3 parts of ginger, 3 parts of garlic, 8 parts of salt and 3 parts of vinegar, stirring uniformly, standing and fermenting for 3 days;
(10) And (3) post-fermentation: adding 6 parts of lemonade into the bean yeast subjected to the primary fermentation, mixing and stirring uniformly, and standing for fermentation for 1 day;
(11) Filling and sterilizing: putting fermented natto into the utensil, sterilizing, and sealing.
The step (5) is cooking, and the atmospheric pressure of cooking is 1kgf/cm2.
The step (7) of yeast culture is to keep the room temperature at 28-30 ℃, and the Shanghai brewing 3.042 aspergillus oryzae is inoculated, and the yeast culture time is 12 hours.
The pre-fermentation in the step (9) and the post-fermentation in the step (10) are carried out, the fermentation temperature is controlled to be 40-50 ℃, and the relative humidity is 80-90%.
Example 3
The raw material and food material ratio is as follows: 100 parts of soybeans, 15 parts of fresh chopped hot peppers, 6 parts of pepper, 4 parts of ginger, 4 parts of garlic, 9 parts of salt, 4 parts of vinegar, 9 parts of perilla leaf water, 7 parts of lemon water and 30 parts of tea.
The preparation method comprises the following steps:
(1) Selecting materials: selecting 100 parts of fresh soybeans produced in the same year;
(2) Washing: washing out sand grains and impurities mixed in the soybeans by using a small amount of water for multiple times;
(3) Soaking: soaking the cleaned soybeans in warm water for 2-3 hours to ensure that the soybeans fully absorb water and swell;
(4) Preparing perilla leaf water: selecting fresh perilla leaves, and mixing the fresh perilla leaves with perilla leaf/water: juicing at the ratio of 1/1 to prepare perilla leaf water;
(5) And (3) cooking: pouring the soaked soybeans into a steaming tool, putting 30 parts of tea leaves into steaming water for steaming, wherein the tea leaves are prepared from 10% of black tea and 90% of green tea, the steaming temperature is 60-70 ℃, the steaming time is 1 hour, and then the steaming temperature is increased to 90-100 ℃, and the steaming time is 2-3 hours;
(6) Bean stewing: pouring 9 parts of prepared perilla leaf water into the steamed and cooked beans, mixing and stirring, stewing the beans for 3-4 hours, taking the steamed and cooked beans out of a pot for cooling when the water content of the steamed and cooked beans is tested to be 40% -55%;
(7) Culturing koji: cooling the cooked beans to room temperature, inoculating aspergillus oryzae strains, uniformly stirring, and obtaining the bean koji when the bean granules are light yellow green;
(8) Extracting the lemon water: soaking lemon in saline water for 10 minutes, removing outer skin white flesh impurities, removing seeds from inner flesh, and mixing the lemon with the water according to the weight ratio of lemon/water: 1/20, soaking the lemons in boiling water of 100 ℃ for 10 minutes, and cooling for later use;
(9) Pre-fermentation: mixing and stirring bean koji with 15 parts of fresh chopped hot pepper, 6 parts of pepper, 4 parts of ginger, 4 parts of garlic, 9 parts of salt and 4 parts of vinegar uniformly, and then standing for fermentation for 3 days;
(10) And (3) after-fermentation: adding 7 parts of lemonade into the bean yeast subjected to the primary fermentation, mixing and stirring uniformly, and standing for fermentation for 1 day;
(11) Filling and sterilizing: putting fermented natto into the utensil, sterilizing, and sealing.
The step (5) is cooking, and the atmospheric pressure of the cooking is 1kgf/cm2.
And (4) performing starter culture in the step (7), keeping the room temperature at 28-30 ℃, inoculating the Shanghai brewing 3.042 Aspergillus oryzae, and performing starter culture for 12 hours.
The pre-fermentation in the step (9) and the post-fermentation in the step (10) are carried out, the fermentation temperature is controlled to be 40-50 ℃, and the relative humidity is 80-90%.
Example 4
The raw material and food material ratio is as follows: 100 parts of soybeans, 20 parts of fresh chopped hot peppers, 7 parts of pepper, 5 parts of ginger, 5 parts of garlic, 10 parts of salt, 5 parts of vinegar, 10 parts of perilla leaf water, 8 parts of lemon water and 40 parts of tea.
The preparation method comprises the following steps:
(1) Selecting materials: selecting 100 parts of fresh soybeans produced in the same year;
(2) Washing: washing out sand grains and impurities mixed in the soybeans by using a small amount of water for multiple times;
(3) Soaking: soaking the cleaned soybeans in warm water for 2-3 hours to ensure that the soybeans fully absorb water and swell;
(4) Preparing perilla leaf water: selecting fresh perilla leaves, and mixing the fresh perilla leaves with water: juicing at the ratio of 1/1 to prepare perilla leaf water;
(5) And (3) cooking: pouring the soaked soybeans into a steaming tool, putting 40 parts of tea leaves into steaming water for steaming, wherein the tea leaves are prepared from 10% of black tea and 90% of green tea, the steaming temperature is 60-70 ℃, the steaming time is 1 hour, and then the steaming temperature is increased to 90-100 ℃, and the steaming time is 2-3 hours;
(6) Bean stewing: pouring 10 parts of prepared perilla leaf water into the steamed and cooked beans, mixing and stirring, stewing the beans for 3-4 hours, taking the steamed and cooked beans out of a pot for cooling when the water content is tested to be 40% -55%;
(7) Culturing koji: cooling the cooked bean to room temperature, inoculating aspergillus oryzae strain, stirring uniformly, and obtaining the bean koji when the bean grains are bright yellow green;
(8) Extracting the lemon water: soaking the lemons in saline water for 10 minutes, removing white flesh impurities on the outer skin, removing seeds from inner flesh, and mixing the lemon, the water and the water according to the weight ratio of the lemons: 1/20, soaking the lemons in boiling water of 100 ℃ for 10 minutes, and cooling for later use;
(9) Pre-fermentation: mixing and stirring bean koji with 20 parts of fresh chopped hot pepper, 7 parts of pepper, 5 parts of ginger, 5 parts of garlic, 10 parts of salt and 5 parts of vinegar uniformly, and then standing and fermenting for 3 days;
(10) And (3) after-fermentation: adding 8 parts of lemonade into the bean yeast subjected to the primary fermentation, mixing and stirring uniformly, and standing for fermentation for 1 day;
(11) Filling and sterilizing: putting fermented natto into the utensil, sterilizing, and sealing.
The step (5) is cooking, and the atmospheric pressure of the cooking is 1kgf/cm2.
And (4) performing starter culture in the step (7), keeping the room temperature at 28-30 ℃, inoculating the Shanghai brewing 3.042 Aspergillus oryzae, and performing starter culture for 12 hours.
The pre-fermentation in the step (9) and the post-fermentation in the step (10) are carried out, the fermentation temperature is controlled to be 40-50 ℃, and the relative humidity is 80-90%.
Example 5
The raw material and food material ratio is as follows: 100 parts of soybeans, 25 parts of fresh chopped hot peppers, 8 parts of pepper, 6 parts of ginger, 6 parts of garlic, 11 parts of salt, 6 parts of vinegar, 11 parts of perilla leaf water, 9 parts of lemon water and 50 parts of tea.
The preparation method comprises the following steps:
(1) Selecting materials: selecting 100 parts of fresh soybeans produced in the same year;
(2) Washing: washing out sand grains and impurities mixed in the soybeans by using a small amount of water for multiple times;
(3) Soaking: soaking the cleaned soybeans in warm water for 2-3 hours to ensure that the soybeans fully absorb water and swell;
(4) Preparing perilla leaf water: selecting fresh perilla leaves, and mixing the fresh perilla leaves with water: juicing at the ratio of 1/1 to prepare perilla leaf water;
(5) And (3) cooking: pouring the soaked soybeans into a steaming tool, putting 50 parts of tea leaves into steaming water for steaming, wherein the steaming temperature of the tea leaves is 60-70 ℃ according to the proportion of 10% of black tea and 90% of green tea, the steaming time is 1 hour, then the steaming temperature is increased to 90-100 ℃, and the steaming time is 2-3 hours;
(6) Bean stewing: pouring 11 parts of prepared perilla leaf water into the steamed and cooked beans, mixing and stirring, stewing the beans for 3-4 hours, taking the steamed and cooked beans out of a pot for cooling when the water content of the steamed and cooked beans is tested to be 40% -55%;
(7) Culturing koji: cooling the cooked beans to room temperature, inoculating aspergillus oryzae strains, uniformly stirring, and obtaining the bean koji when the bean granules are light yellow green;
(8) Extracting the lemon water: soaking the lemons in saline water for 10 minutes, removing white flesh impurities on the outer skin, removing seeds from inner flesh, and mixing the lemon, the water and the water according to the weight ratio of the lemons: 1/20, soaking the lemons in boiling water of 100 ℃ for 10 minutes, and cooling for later use;
(9) Pre-fermentation: mixing and stirring bean koji with 25 parts of fresh chopped hot pepper, 8 parts of pepper, 6 parts of ginger, 6 parts of garlic, 11 parts of salt and 6 parts of vinegar uniformly, and then standing for fermentation for 3 days;
(10) And (3) post-fermentation: adding 9 parts of lemonade into the bean yeast subjected to the primary fermentation, mixing and stirring uniformly, and standing for fermentation for 1 day;
(11) Filling and sterilizing: putting fermented natto into the utensil, sterilizing, and sealing.
The step (5) is cooking, and the atmospheric pressure of the cooking is 1kgf/cm2.
And (4) performing starter culture in the step (7), keeping the room temperature at 28-30 ℃, inoculating the Shanghai brewing 3.042 Aspergillus oryzae, and performing starter culture for 12 hours.
The pre-fermentation in the step (9) and the post-fermentation in the step (10) are carried out, the fermentation temperature is controlled to be 40-50 ℃, and the relative humidity is 80-90%.
Example 6
The raw material and food material ratio is as follows: 100 parts of soybeans, 30 parts of fresh chopped hot peppers, 9 parts of pepper, 7 parts of ginger, 7 parts of garlic, 12 parts of salt, 7 parts of vinegar, 12 parts of perilla leaf water, 10 parts of lemon water and 60 parts of tea leaves.
The preparation method comprises the following steps:
(1) Selecting materials: selecting 100 parts of fresh soybeans produced in the same year;
(2) Washing: washing out sand grains and impurities mixed in the soybeans by using a small amount of water for multiple times;
(3) Soaking: soaking the cleaned soybeans in warm water for 2-3 hours to ensure that the soybeans fully absorb water and swell;
(4) Preparing perilla leaf water: selecting fresh perilla leaves, and mixing the fresh perilla leaves with water: juicing at the ratio of 1/1 to prepare perilla leaf water;
(5) And (3) cooking: pouring the soaked soybeans into a steaming tool, putting 60 parts of tea leaves into steaming water for steaming, wherein the tea leaves are prepared from 10% of black tea and 90% of green tea, the steaming temperature is 60-70 ℃, the steaming time is 1 hour, and then the steaming temperature is increased to 90-100 ℃, and the steaming time is 2-3 hours;
(6) Bean stewing: pouring 12 parts of prepared perilla leaf water into the steamed and cooked beans, mixing and stirring, stewing the beans for 3-4 hours, taking the steamed and cooked beans out of a pot for cooling when the water content of the steamed and cooked beans is tested to be 40% -55%;
(7) Culturing koji: cooling the cooked beans to room temperature, inoculating aspergillus oryzae strains, uniformly stirring, and obtaining the bean koji when the bean granules are light yellow green;
(8) Extracting the lemon water: soaking the lemons in saline water for 10 minutes, removing white flesh impurities on the outer skin, removing seeds from inner flesh, and mixing the lemon, the water and the water according to the weight ratio of the lemons: 1/20, soaking the lemons in boiling water of 100 ℃ for 10 minutes, and cooling for later use;
(9) Pre-fermentation: mixing and stirring bean koji with 30 parts of fresh chopped hot pepper, 9 parts of pepper, 7 parts of ginger, 7 parts of garlic, 12 parts of salt and 7 parts of vinegar uniformly, and then standing and fermenting for 3 days;
(10) And (3) post-fermentation: adding 10 parts of lemon water into the fermented bean curd, mixing, stirring uniformly, standing, and fermenting for 1 day;
(11) Filling and sterilizing: putting fermented natto into the utensil, sterilizing, and sealing.
The step (5) is cooking, and the atmospheric pressure of cooking is 1kgf/cm2.
The step (7) of yeast culture is to keep the room temperature at 28-30 ℃, and the Shanghai brewing 3.042 aspergillus oryzae is inoculated, and the yeast culture time is 12 hours.
The pre-fermentation in the step (9) and the post-fermentation in the step (10) are carried out, the fermentation temperature is controlled to be 40-50 ℃, and the relative humidity is 80-90%.
Example 7
The raw material and food material ratio is as follows: 100 parts of soybeans, 35 parts of fresh chopped hot peppers, 10 parts of pepper, 8 parts of ginger, 8 parts of garlic, 13 parts of salt, 8 parts of vinegar, 13 parts of perilla leaf water, 11 parts of lemon water and 80 parts of tea.
The preparation method comprises the following steps:
(1) Selecting materials: selecting 100 parts of fresh soybeans produced in the same year;
(2) Washing: washing out sand grains and impurities mixed in the soybeans by using a small amount of water for multiple times;
(3) Soaking: soaking the cleaned soybeans in warm water for 2-3 hours to ensure that the soybeans fully absorb water and swell;
(4) Preparing perilla leaf water: selecting fresh perilla leaves, and mixing the fresh perilla leaves with water: juicing at the ratio of 1/1 to prepare perilla leaf water;
(5) And (3) cooking: pouring the soaked soybeans into a steaming tool, putting 80 parts of tea leaves into steaming water for steaming, wherein the tea leaves are prepared from 10% of black tea and 90% of green tea at the temperature of 60-70 ℃ for 1 hour, and then increasing the steaming temperature to 90-100 ℃ for 2-3 hours;
(6) Bean stewing: pouring 13 parts of prepared perilla leaf water into the steamed and cooked beans, mixing and stirring, stewing the beans for 3-4 hours, taking the steamed and cooked beans out of a pot for cooling when the water content of the steamed and cooked beans is tested to be 40% -55%;
(7) And (3) starter culture: cooling the cooked bean to room temperature, inoculating aspergillus oryzae strain, stirring uniformly, and obtaining the bean koji when the bean grains are bright yellow green;
(8) Extracting the lemon water: soaking lemon in saline water for 10 minutes, removing outer skin white flesh impurities, removing seeds from inner flesh, and mixing the lemon with the water according to the weight ratio of lemon/water: 1/20, soaking the lemons in boiling water of 100 ℃ for 10 minutes, and cooling for later use;
(9) Pre-fermentation: mixing bean koji with auxiliary materials including 35 parts of fresh chopped hot pepper, 10 parts of pepper, 8 parts of ginger, 8 parts of garlic, 13 parts of salt and 8 parts of vinegar, stirring uniformly, standing and fermenting for 3 days;
(10) And (3) after-fermentation: adding 11 parts of lemon water into the fermented bean curd, mixing, stirring uniformly, standing, and fermenting for 1 day;
(11) Filling and sterilizing: putting fermented natto into the utensil, sterilizing, and sealing.
The step (5) is cooking, and the atmospheric pressure of the cooking is 1kgf/cm2.
And (4) performing starter culture in the step (7), keeping the room temperature at 28-30 ℃, inoculating the Shanghai brewing 3.042 Aspergillus oryzae, and performing starter culture for 12 hours.
The pre-fermentation in the step (9) and the post-fermentation in the step (10) are carried out, the fermentation temperature is controlled to be 40-50 ℃, and the relative humidity is 80-90%.
It will be evident to those skilled in the art that the invention is not limited to the details of the foregoing illustrative embodiments, and that the present invention may be embodied in other specific forms without departing from the spirit or essential attributes thereof. The present embodiments are therefore to be considered in all respects as illustrative and not restrictive, the scope of the invention being indicated by the appended claims rather than by the foregoing description, and all changes which come within the meaning and range of equivalency of the claims are therefore intended to be embraced therein.
Furthermore, it should be understood that although the present description refers to embodiments, not every embodiment may contain only a single embodiment, and such description is for clarity only, and those skilled in the art should integrate the description, and the embodiments may be combined as appropriate to form other embodiments understood by those skilled in the art.
Claims (7)
1. The preparation method of the natto comprises the following raw material food materials in parts by weight: 100 parts of soybeans, 10-30 parts of fresh chopped hot peppers, 5-9 parts of pepper, 3-7 parts of ginger, 3-7 parts of garlic, 8-12 parts of salt, 3-7 parts of vinegar, 5-25 parts of perilla leaf water, 5-15 parts of lemon water and 20-60 parts of tea.
2. The method for preparing natto according to claim 1, wherein the ratio of the raw materials to the food materials is as follows: 100 parts of soybeans, 15-25 parts of fresh chopped hot peppers, 6-8 parts of pepper, 4-6 parts of ginger, 4-6 parts of garlic, 9-11 parts of salt, 4-6 parts of vinegar, 10-20 parts of perilla leaf water, 9-11 parts of lemon water and 30-50 parts of tea.
3. The method for preparing natto according to claim 1, wherein the ratio of the raw materials to the food materials is as follows: 100 parts of soybeans, 20 parts of fresh chopped hot peppers, 7 parts of pepper, 5 parts of ginger, 5 parts of garlic, 10 parts of salt, 5 parts of vinegar, 15 parts of perilla leaf water, 10 parts of lemon water and 40 parts of tea leaves.
4. The manufacturing method of natto according to claim 1, wherein: the method comprises the following steps:
(1) Selecting materials: selecting 100 parts of fresh soybeans produced in the current year;
(2) Washing: washing out sand grains and impurities mixed in the soybeans by using a small amount of water for multiple times;
(3) Soaking: soaking the cleaned soybeans in warm water for 2-3 hours to ensure that the soybeans fully absorb water and swell;
(4) Preparing perilla leaf water: selecting fresh perilla leaves, and mixing the fresh perilla leaves with perilla leaf/water: juicing at the ratio of 1/1 to prepare perilla leaf water;
(5) And (3) cooking: pouring the soaked soybeans into a steaming tool, putting 30-50 parts of tea leaves into steaming water for steaming, wherein the tea leaves are prepared from 10% of black tea and 90% of green tea at the steaming temperature of 60-70 ℃ for 1 hour, and then the steaming temperature is increased to 90-100 ℃ for 2-3 hours;
(6) Bean stewing: pouring 10-20 parts of prepared perilla leaf water into the steamed and cooked beans, mixing and stirring, stewing the beans for 3-4 hours, taking the steamed and cooked beans out of a pot when the water content is tested to be 40% -55%, and cooling;
(7) Culturing koji: cooling the cooked bean to room temperature, inoculating aspergillus oryzae strain, stirring uniformly, and obtaining the bean koji when the bean grains are bright yellow green;
(8) Extracting the lemon water: soaking lemon in saline water for 10 minutes, removing outer skin white flesh impurities, removing seeds from inner flesh, and mixing the lemon with the water according to the weight ratio of lemon/water: 1/20, soaking the lemons in boiling water of 100 ℃ for 10 minutes, and cooling for later use;
(9) Pre-fermentation: mixing bean koji with 10-30 parts of fresh chopped hot pepper, 5-9 parts of pepper, 3-7 parts of ginger, 3-7 parts of garlic, 8-12 parts of salt and 3-7 parts of vinegar, stirring uniformly, standing, and fermenting for 3 days;
(10) And (3) after-fermentation: adding 5-15 parts of lemonade into the bean yeast subjected to the primary fermentation, mixing and stirring uniformly, and standing for fermentation for 1 day;
(11) Filling and sterilizing: putting the fermented natto into an appliance, sterilizing, and sealing.
5. The method for manufacturing natto according to claim 4, wherein the cooking atmosphere in the step (5) is 1kgf/cm2.
6. The method for preparing fermented soya beans according to claim 4, characterized in that, in the step (7), the room temperature is kept at 28-30 ℃, and the Aspergillus oryzae Shanghai brewing 3.042 is inoculated, and the culture time is 12 hours.
7. The manufacturing method of natto according to claim 4, wherein the fermentation temperature in the steps (9) and (10) is controlled to be 40-50 ℃, and the relative humidity is 80% -90%.
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Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102919805A (en) * | 2012-08-27 | 2013-02-13 | 广西宁明正珠食品进出口有限公司 | Fermented soybeans and preparation method thereof |
| CN105685828A (en) * | 2016-03-03 | 2016-06-22 | 刘世东 | Fermented soya beans and preparation method thereof |
| 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 |
| CN107183540A (en) * | 2017-05-15 | 2017-09-22 | 贞丰县马氏丰味食品有限责任公司 | A kind of long shelf-life natto and preparation method thereof |
| CN107616423A (en) * | 2017-08-02 | 2018-01-23 | 杨昌团 | A kind of fermented soya bean and preparation method thereof |
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Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102919805A (en) * | 2012-08-27 | 2013-02-13 | 广西宁明正珠食品进出口有限公司 | Fermented soybeans and preparation method thereof |
| CN105685828A (en) * | 2016-03-03 | 2016-06-22 | 刘世东 | Fermented soya beans and preparation method thereof |
| CN107183540A (en) * | 2017-05-15 | 2017-09-22 | 贞丰县马氏丰味食品有限责任公司 | A kind of long shelf-life natto and preparation method thereof |
| 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 |
| CN107616423A (en) * | 2017-08-02 | 2018-01-23 | 杨昌团 | A kind of fermented soya bean and preparation method thereof |
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