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filingDate 2021-08-20-04:00^^<http://www.w3.org/2001/XMLSchema#date>
inventor http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_200bb478c6fb40a5619faf9838c100c9
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publicationDate 2022-01-11-04:00^^<http://www.w3.org/2001/XMLSchema#date>
publicationNumber CN-113907272-A
titleOfInvention A kind of production method of low-ammonia natto and application of tea polyphenols therein
abstract The invention discloses a production method of low-ammonia natto and application of tea polyphenols therein, and relates to the application field of tea polyphenols in food processing. Inoculation fermentation and post-ripening; also provides the application of tea polyphenols in the production of low-ammonia natto. The invention proposes a process of ammonia-reducing fermentation, adding tea polyphenols in the process of natto fermentation. The process can significantly reduce the nattoamine content, fundamentally improve the flavor of natto, and the activity of nattokinase has no significant change.
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