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Natto soybean milk preparation method

A technology of soybean milk and natto, applied in food preparation, dairy products, milk substitutes, etc., can solve the problem of no natto soybean milk, etc., and achieve the effect of convenient consumption, simple preparation method, and good health care effect

Inactive Publication Date: 2011-08-31
肖成运
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] But, also do not have a kind of convenient edible natto soya-bean milk now

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] 1) Grind 25 grams of natto plus 2 times the amount of water, then filter the residue to obtain natto juice for later use;

[0025] 2) Soak 1 gram of cassia seed in an appropriate amount of water for 8 hours, grind the filter residue finely, and obtain cassia seed juice for later use;

[0026] 3), prepare 500 grams of soybean milk, set aside;

[0027] 4), mix the cassia seed juice and soy milk and boil, add 50g of brown sugar;

[0028] 5) When the soybean milk cools below 40 degrees Celsius, add the filtered natto juice and stir evenly.

Embodiment 2

[0030] 1) Grind 25 grams of natto plus 2 times the amount of water, then filter the residue to obtain natto juice for later use;

[0031] 2) Soak 1.5 grams of cassia seeds in an appropriate amount of water for 8 hours, grind the filter residue finely, and obtain cassia seed juice for later use;

[0032] 3), prepare 375 grams of soybean milk, set aside;

[0033] 4), mix cassia seed juice and soy milk and boil, add 25g brown sugar;

[0034] 5) When the soybean milk cools below 40 degrees Celsius, add the filtered natto juice and stir evenly.

[0035] 1 part of fresh natto, 15-25 parts of soybean milk, 3-5 parts of brown sugar and 0.02-0.06 parts of cassia seed.

Embodiment 3

[0037] 1) Grind 25 grams of natto plus 2 times the amount of water, then filter the residue to obtain natto juice for later use;

[0038] 2) Soak 0.5 g of cassia seed in appropriate amount of water for 8 hours, grind the filter residue finely, and obtain cassia seed juice for later use;

[0039] 3), prepare 625 grams of soybean milk, set aside;

[0040] 4), mix the cassia seed juice and soy milk and boil, add 75g of brown sugar;

[0041] 5) When the soybean milk cools below 40 degrees Celsius, add the filtered natto juice and stir evenly.

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PUM

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Abstract

The invention discloses a natto soymilk and a preparation method thereof; the weight ratio of the active ingredients of the natto soymilk is as follows: 1 portion of fresh natto, 15-25 portions of soymilk, 1-3 portions of brown sugar and 0.02-0.06 portion of cassia seeds. The preparation method comprises the following steps: (1), adding the water with twice the weight amount of the natto into 25gof natto, finely grinding the natto to obtain the natto juice through filtering; (2), soaking 1g of cassia seeds into a moderate mount of water for 8 hours, and finely grinding the cassia seeds to obtain the cassia seed juice; (3), preparing 500g of soybean milk for use; (4), mixing and boiling the cassia seed juice and the soymilk, and then adding 50g of brown sugar into the mixture; and (5), when the soybean milk is cooled below 40 DEG C, the filtered natto juice is added into the soybean milk and uniformly mixed. Apart from the advantages of the traditional soymilk, the natto soymilk has good health-care effect and rich nutrition and can be easily consumed. The preparation method is simple and convenient.

Description

technical field [0001] The present invention relates to a kind of soybean milk and its preparation method, in particular to a kind of natto soybean milk and its preparation method. Background technique [0002] In recent years, Japanese medical scientists and physiologists have learned that soybean protein is insoluble, and after making natto, it becomes soluble and produces amino acids, and various enzymes that do not exist in the raw materials will be due to Produced by Bacillus natto and related bacteria, it helps digestion and absorption in the stomach. The main components of natto are: moisture 62.42%, crude protein 19.26%, crude fat 8.17%, carbohydrate 6.09%, crude fiber 2.2% and ash content 1.86%. As a vegetable food, crude protein and crude fat are the most abundant. Natto is a high-protein nourishing food. The alcohol contained in natto can eliminate part of the cholesterol in the body after eating, decompose the acidified lipid in the body, and restore abnormal bl...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23C11/10A23L1/20A23L1/29A23L1/202A23L11/50A23L11/60A23L33/00
Inventor 肖成运
Owner 肖成运
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