阅读说明：本技术 一种纳豆培养方法 (Natto culture method ) 是由 吴在容 于 2021-08-30 设计创作，主要内容包括：本发明公开了一种纳豆培养方法,包括以下步骤：(1)备料：青蒿芽、艾叶、面粉、生姜、去皮的绿豆、亚麻仁、去皮的淮山、昆布粉、食用油、香椿芽、竹盐、冰糖及纯净水；(2)去皮的绿豆与亚麻仁一起泡水20至24h；(3)去皮洗净的淮山切2厘米的厚片蒸0.5h左右备用,将泡水后的绿豆及亚麻仁一起干蒸1.5h左右;(4)青蒿芽、艾叶和香椿芽剁碎或磨成粉；(5)姜晒干磨成粉；(6)面粉烤熟放凉；(7)锅中下食用油和冰糖加热至糖化,再炒出糖色,加入烧开的纯净水,关火；(8)依次加入除面粉外所有食材包括调料；(9)拌匀后等到温度降到50℃左右加入烤熟放凉后的面粉,再拌匀。(The invention discloses a natto culture method, which comprises the following steps: (1) preparing materials: sweet wormwood sprout, folium artemisiae argyi, flour, ginger, peeled mung bean, linseed, peeled Chinese yam, laminaria powder, edible oil, Chinese toon sprout, bamboo salt, crystal sugar and purified water; (2) soaking the peeled mung beans and the linseed kernels in water for 20-24 h; (3) cutting peeled and cleaned Chinese yam into 2cm thick pieces, steaming for about 0.5h for later use, and steaming the soaked mung beans and linseed kernels for about 1.5h; (5) sun drying rhizoma Zingiberis recens and grinding into powder; (6) baking flour and cooling; (7) adding edible oil and crystal sugar in the pan, heating to saccharify, parching to obtain sugar color, adding boiled purified water, and stopping heating; (8) sequentially adding all food materials except flour, including seasonings; (9) stirring, cooling to about 50 deg.C, adding baked and cooled flour, and stirring.)

1. A natto culturing method is characterized by comprising the following steps:

(1) preparing materials: 1-3% of sweet wormwood buds, 1-2% of folium artemisiae argyi, 12-13% of flour, 1-8% of ginger, 15.5% of peeled mung beans, 3-4% of linseed, 5-12% of peeled Chinese yam, 5-9% of laminaria powder, 6-8% of edible oil, 2-3% of Chinese toon buds, 0.25-0.3% of bamboo salt, 5-6% of rock candy and 27-28% of purified water;

(2) soaking peeled semen Phaseoli Radiati and semen Lini in water for 24 hr;

(3) cutting peeled and cleaned rhizoma Dioscoreae into pieces with thickness of 2cm, steaming for 0.5 hr, and steaming together with soaked semen Phaseoli Radiati and semen Lini for 1.5 hr;

(4) mincing or grinding herba Artemisiae Annuae bud, folium Artemisiae Argyi and folium Toonnae sinensis bud;

(5) sun drying rhizoma Zingiberis recens and grinding into powder;

(6) baking flour and cooling;

(7) adding edible oil and crystal sugar in the pan, heating to saccharify, parching to obtain sugar color, adding boiled purified water, and stopping heating;

(8) sequentially adding all food materials except flour;

(9) stirring, cooling to 50 deg.C, adding baked and cooled flour, and stirring;

(10) the food materials are packed into bags according to the proportion of 35 g/portion to form independent packed food materials, and the independent packed food materials are put into a heating appliance and heated for fifteen minutes by big fire.

2. The natto cultivation method according to claim 1, further comprising the step (11): and (4) standing the independently packaged food materials treated in the step (10) for 24 hours in a cool and ventilated place.

Technical Field

The invention relates to the technical field of bean cultivation, in particular to a natto cultivation method.

Background

Natto is usually prepared by culturing cooked beans and bacillus natto at a certain temperature and humidity and for a period of time, is a fermented bean product with unique flavor, and has been eaten for more than 2000 years. The natto is rich in functional factors such as nattokinase, soybean isoflavone, saponin, vitamin B2, vitamin K2 and the like, so that the natto has various health-care effects. The nattokinase is the most important active component in natto, has a strong effect of dissolving thrombus, is clearly verified through experiments in vivo and in vitro thrombolytic properties, has an action time of 4-8 hours in vivo (the action time of common thrombolytic drugs is only 4-20 minutes), and has the advantage of continuously dissolving thrombus; meanwhile, nattokinase has the advantages of small molecular weight, easy absorption and utilization by human bodies and edible safety, so that nattokinase becomes a research hotspot of a new generation of thrombolytic drugs in recent years.

The natto kinase content and activity in natto produced by the existing natto fermentation method are unstable.

Disclosure of Invention

The invention aims to provide a natto culture method, which can stabilize the content and the activity of natto kinase in the produced natto.

In order to achieve the purpose, the technical solution of the invention is as follows: a natto culturing method comprises the following steps: (1) preparing materials: 1-3% of sweet wormwood buds, 1-2% of folium artemisiae argyi, 12-13% of flour, 1-8% of ginger, 15.5% of peeled mung beans, 3-4% of linseed, 5-12% of peeled Chinese yam, 5-9% of laminaria powder, 6-8% of edible oil, 2-3% of Chinese toon buds, 0.25-0.3% of bamboo salt, 5-6% of rock candy and 27-28% of purified water; (2) soaking peeled semen Phaseoli Radiati and semen Lini in water for 24 hr; (3) cutting peeled and cleaned Chinese yam into 2cm thick, steaming for 0.5h, and then, dry-steaming together with soaked mung beans and linseed for 1.5h, (4) chopping or grinding sweet wormwood sprouts, Chinese mugwort leaves and Chinese toon sprouts into powder; (5) sun drying rhizoma Zingiberis recens and grinding into powder; (6) baking flour and cooling; (7) adding edible oil and crystal sugar in the pan, heating to saccharify, parching to obtain sugar color, adding boiled purified water, and stopping heating; (8) sequentially adding all food materials except flour; (9) stirring, cooling to 50 deg.C, adding baked and cooled flour, and stirring; (10) the food materials are packed into bags according to the proportion of 35 g/portion to form independent packed food materials, and the independent packed food materials are put into a heating appliance and heated for fifteen minutes by big fire.

A natto culturing method further comprises the step (11): and (4) standing the independently packaged food materials treated in the step (10) for 24 hours in a cool and ventilated place.

By adopting the scheme, the invention is different from the common method of separately packaging after the natto is cultured by independently packaging before the natto is cultured and sterilizing and killing useless bacteria on the surface of the package, because the steps of changing vessels, quantifying, resealing and the like are required to be added in the process of repackaging after cultivation, the change of air and temperature is inevitably involved in the process of packing, even the used tools can influence the content and activity of beneficial components in the natto to human bodies to cause unstable factors, therefore, the invention adopts a double-insurance cultivation mode, originally uses single herb (Chinese toon sprout) as natural bacillus natto, and adds sweet wormwood herb and Chinese mugwort leaf (containing natural bacillus natto) which are all available all the year round as auxiliary products, thereby ensuring the success rate of natto cultivation and stabilizing the nattokinase content and activity in the produced natto.

Detailed Description

To achieve the above objects and advantages, the present invention provides a novel and improved technical means and structure, which will be described in detail in connection with the preferred embodiments of the present invention.

The invention discloses a natto culture method, which comprises the following steps: (1) preparing materials: 1-3% of sweet wormwood buds, 1-2% of folium artemisiae argyi, 12-13% of flour, 1-8% of ginger, 15.5% of peeled mung beans, 3-4% of linseed, 5-12% of peeled Chinese yam, 5-9% of laminaria powder, 6-8% of edible oil, 2-3% of Chinese toon buds, 0.25-0.3% of bamboo salt, 5-6% of rock candy and 27-28% of purified water, wherein the raw materials are processed according to the weight percentage; (2) soaking peeled mung beans and linseed kernels in water for 24 hours, wherein the soaking water submerges the peeled mung beans and the linseed kernels by more than 2cm, and soaking the peeled mung beans and the linseed kernels by pinching with hands until the water soaking is finished by taking no hard core as a standard; (3) cutting peeled and cleaned Chinese yam into pieces with the thickness of 2cm, steaming for 0.5h, and then, dry-steaming together with soaked mung beans and linseed for 1.5h, wherein the steaming is completed according to the standard of no hard core, (4) chopping or grinding sweet wormwood herb buds, Chinese mugwort leaves and Chinese toon buds into powder; (5) sun drying rhizoma Zingiberis recens and grinding into powder; (6) baking flour and cooling; (7) adding edible oil and crystal sugar in the pan, heating to saccharify, parching to obtain sugar color, adding boiled purified water, and stopping heating; (8) sequentially adding all food materials except flour; (9) stirring, cooling to 50 deg.C, adding baked and cooled flour, and stirring; wherein the temperature higher than 50 deg.C is not conducive to culturing natto; (10) packing the food materials into bags according to 35 g/part individually to form independent packed food materials, putting the independent packed food materials into a heating appliance, heating the food materials for fifteen minutes by intense fire, aiming at ensuring that the surface temperature of the independent packed food materials reaches more than 100 ℃ (the internal temperature is kept below 50 ℃), ensuring the normal reproduction of bacillus natto in the next time, cultivating natto according to a plan, and playing the roles of killing useless bacteria and sterilizing, wherein the existing wrappers or cake wrappers on the market can be packed individually according to 35 g/part, and the heating appliance can be a steamer or other cookers.

Wherein, the weight percentage of the flax seed is 3.5 percent, the weight percentage of the Chinese toon sprout is 2.5 percent, the weight percentage of the bamboo salt is 0.25 percent, the weight percentage of the rock candy is 0.25 percent, and the weight percentage of the purified water is 27.5 percent.

A natto culturing method further comprises the step (11): and (4) standing the independently packaged food materials treated in the step (10) for 24 hours in a cool and ventilated place.

Therefore, the method of independently packaging before the natto is cultured and sterilizing the surface of the package is different from the common method of separately packaging after the natto is cultured, because the steps of changing vessels, quantifying, resealing and the like are required to be added in the process of repackaging after cultivation, the change of air and temperature is inevitably involved in the process of packing, even the used tools can influence the content and activity of beneficial components in the natto to human bodies to cause unstable factors, therefore, the invention adopts a double-insurance cultivation mode, originally uses single herb (Chinese toon sprout) as natural bacillus natto, and adds sweet wormwood herb and Chinese mugwort leaf (containing natural bacillus natto) which are all available all the year round as auxiliary products, thereby ensuring the success rate of natto cultivation and stabilizing the nattokinase content and activity in the produced natto.

Because the sweet wormwood sprouts, the Chinese mugwort leaves and the Chinese toon sprouts are used for culturing the bacillus natto in the formula, wherein the Chinese toon sprouts are the main source of the natural bacillus natto, and the auxiliary of the sweet wormwood sprouts and the Chinese mugwort leaves, the cultivation can be carried out all the year round, the flour has the effect of stabilizing the humidity, the mung beans are natto bodies, the Chinese yam, the flax kernel and the laminaria powder are used as supplementary nutrient components, the ginger powder and other seasoning have the effect of removing peculiar smell, the humidity, the temperature and the oxidation are kept after packaging, wherein the relative humidity is controlled to be about 20-35 percent, and the temperature is not more than 50 ℃, therefore, the packaging material is preferably a food material with good air permeability.

While the invention has been described with reference to specific embodiments, it will be understood by those skilled in the art that various changes in form and details may be made therein without departing from the spirit and scope of the invention. Therefore, the scope of the present invention should not be limited to the embodiments disclosed, but includes various alternatives and modifications without departing from the present invention, which are encompassed by the claims.