1. What is the temperature of a professional natto machine
When making natto with a natto machine, temperature control is very important, because the fermentation of natto is inseparable from the The growth of natto bacteria requires high temperature. Too high temperature may cause excessive fermentation, and too low temperature will also affect the fermentation function of natto bacteria. So what is the appropriate temperature for the natto machine?
It is understood that the temperature of the natto machine should be determined according to the requirements of the bacteria. The temperature is 38-40 ℃, and some multi-functional natto fermentation machines have temperature adjustment function, which can adjust the appropriate temperature according to needs. In addition, there will be a temperature difference between the temperature of the natto fermenter and the beans. The temperature of the beans is relatively low after 6 hours of fermentation. If the natto bacteria grow smoothly after 6 hours, the temperature of the beans will become higher and higher. At 50°C, the natto bacteria will become spores and begin to go dormant. Therefore, to prevent the temperature from rising too high during the fermentation process, the temperature of the fermentation box should not exceed 45 °C.
Second, is the natto machine constant temperature?
Yes.
Professional natto machines produced by regular manufacturers are generally constant temperature, using PTC constant temperature heating film, which can keep the temperature inside the natto fermenter within a suitable range, and the deviation does not exceed 0.2 ℃ .
3. Why is the temperature of the natto machine too high
Natto fermentation requires high temperature, and the reason why the natto machine fails to make natto One thing is that the temperature is too high. Generally, natto machines use constant temperature heating sheets, so why is the temperature too high?
The temperature of the natto machine is too high. There are two main reasons: First, the heating method is unreasonable. In the later stage of natto fermentation, a large amount of fermentation heat will be generated. If the heat dissipation is not good, the temperature will be too high. The bean fermentation box is especially prone to this problem; another reason is that too much natto fermented at one time will cause the temperature of the natto to be super high in the later stage of fermentation, that is, the temperature cannot be lowered. If the fermentation box is opened to dissipate heat, there will be miscellaneous bacteria. risk of infection.
