I just bought a Nikko yogurt maker, and I would like to ask everyone how to make delicious natto?

Take 500 grams of soybeans as an example.

Step 1: Soak the soybeans in cold water for 12 hours.

Step 2: Steam the soybeans to a state where they are crushed by hand (steam for about 30 minutes in the pressure cooker and steam for about 3 hours in the ordinary cooker), take out the steamed soybeans and put them in the container, wait for the temperature to drop below 40 degrees, add 10 grams of sugar, 5 grams of monosodium glutamate, and stir well.

Step 3: Mix in 1 natto mushroom (or 1 box of freshly sold natto), stir well, and fill it into the reaction bucket of the Nikso yogurt machine.

Step 4: Turn on the power and ferment for 16-20 hours, the best fermentation time is 18 hours, the longer the time, the higher the viscosity.

Step 5: After the fermentation is completed, put it in the refrigerator and passivate for 3 hours, and then it is ready to eat.

Shelf life: 2-4 refrigerated, 7 days;

18 days below cryopreservation for 180 days.

In order to increase the sales of yogurt makers, some manufacturers claim that yogurt makers can be used to make natto. Actually, the yogurt maker is only suitable for making yogurt, because of the milk in yogurt.

Acid bacteria have completely opposite growth characteristics to natto bacteria in natto.

The lactic acid bacteria in yogurt are anaerobic bacteria, and the growth environment must not have oxygen, so it must be sealed and fermented. Natto bacteria are aerobic bacteria and need to be abundant for growth.

The fermentation process must be ventilated and there must be sufficient humidity. The growth temperature of yogurt bacteria is below 38 degrees Celsius, and the optimal growth temperature of natto bacteria is.

40 degrees. Most yogurt makers can only be heated simply, do not have a temperature control system, and have low power and low temperature. Natto machines are not only required to have heating.

and temperature control systems, the key is to maintain air humidity during natto growth and to keep the fermentation chamber with sufficient oxygen.

Red Marshal brand natto yogurt all-in-one machine, the first cup fermentation, according to the fermentation of different products, set the temperature and time, can make natto, yogurt. Rice wine.

7C that one is better.,I see the price is about the same as the former is cheaper.,The main thing I think is more practical in the cup.,And the Nissojia is known as natto.、Mash or something is very good.,So it's more convenient to make a different cup per cup.,And 7C that powder is very cute.,If you give it to your sisters, you should like it.。

The yogurt maker can make natto, but you don't necessarily have to buy a natto machine. (The beans I use are black soybeans and yellow yellow mixed beans).

Method: Do not cover the inner box, take the plastic wrap cover, find a rubber band ring on the circle, and nail a few more holes on the surface of the film with a needle. A small diameter hole can be punched in the middle of the outer cover.

When making yogurt, seal the small hole in the outer lid with transparent glue. In this way, the yogurt maker is used for 4 things. One with yogurt.

One uses rice wine, one uses fermented dough, and the other uses natto. I've made it happen.

The first picture above is a natto diagram made when there is no hole in the outer cover. It was the first successful natto on March 24, 2012. Because it was a test, I only made half a box (referring to the inner box of the yogurt machine after the beans were steamed).

And there are no openings in the outer lid of the yogurt maker. It is successful, silky, and has a white film on the surface.

No, yogurt is mainly produced by lactic acid bacteria fermentation, which belongs to anaerobic fermentation, while natto is fermented by Bacillus subtilis, which belongs to aerobic fermentation.

The success rate of the yogurt machine to make natto is too low, and when it is done less, it can be successful, but it is difficult to succeed when it is made in half a container, the reason is that the yogurt machine does not have a natto fermentation device, and now the natto machine sold online is not successful natto is also they are the yogurt machine to change the packaging, and there is no fermentation device.

To make natto, you have to be a Jiezhijie natto machine, which can make a whole container, with silk inside and out. The unique stainless steel double fermentation unit ensures 100% success in making natto. On the ** shoot baby "Jiezhijie natto machine".

1. What can be made is that you can't do too much, because if natto is an aerobic bacteria, it should not be too many beans in an ordinary container, and if there are too many, the beans below are not in sufficient oxygen contact and fermented, but you can turn it once in the middle.

2. Production method: Put the bacterium natto into the bear's inner tank, the inner tank is not in direct contact with the yogurt machine, you can put foam or paper on the bottom, or the "ears" of the inner tank are hung on the oval short diameter of the yogurt machine, and the limbs are suspended in the air, and the beans are covered with a layer of plastic wrap, and the plastic wrap is rubbed with a needle. The yogurt maker's 2 locust finch lids are not covered, that's all.

It is best to do it at night in the summer, when the temperature is too high.

3. Use the temperature control socket, put the temperature control probe on top of the beans, the temperature is set at 40 degrees, when the temperature of the beans reaches 40 degrees, the temperature control socket will be powered off and not heated, and the beans will be covered with plastic wrap, which can cover the outer cover of the yogurt maker.

4. Use a timer to control the temperature and heat for 15 minutes per hour.