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Preparation method of functional natto food

A technology of functional food and natto, which is applied in the direction of food ingredients, the function of food ingredients, food ingredients as taste improvers, etc., can solve the problems of sticky silk feeling bad, not accepted by people, etc., and achieve the improvement of nutritional value , Improve the convenience of conditioning and improve the effect of nutritional requirements

Inactive Publication Date: 2018-02-16
WEIFANG QIANYUE PHARMA TECH CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0015] Aiming at the problems existing in the prior art, the present invention provides a novel natto functional food preparation method, which solves the problems of natto's ammonia smell, natto's fermented taste, sticky feeling, and unacceptable by people. problems; and improve the taste while improving the nutritional value, convenient to eat, easy to adjust, heating in the conditioning process without losing nutrition

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] Take a certain weight of natto, add 2.5 times the weight of liquid coffee, then add 2wt% konjac powder and 1wt% Jerusalem artichoke powder, smash it while stirring until it becomes milky, pour it on the ice cream mold, freeze molding, packaging, Store at -18°C.

Embodiment 2

[0033] Get a certain weight of natto, add 2.5 times the weight of okra juice, add 2wt% konjac powder, 1wt% bamboo salt, an appropriate amount of minced ginger (the minced ginger is added according to the taste of the eater), mix, smash while stirring, Until it becomes milky, it is poured on the mold, frozen, packaged, and stored at -18°C.

Embodiment 3

[0035] It is basically the same as in Example 2, except that the added ingredients are banana juice, 2wt% konjac powder, frozen and packaged, and stored at -18°C.

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PUM

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Abstract

The invention discloses a preparation method of functional natto food and belongs to the technical field of health care food. The method is characterized by including the following steps: weighing a certain amount of natto, adding diluting components 0.5-10 times the weight of the natto, performing mixing and performing crushing; then adding konjaku flour which is 0.5%-5% of total weight and Jerusalem artichoke powder or bamboo salt which is less than or equal to 2wt%; performing crushing while stirring till a creamy state; and performing freeze-molding, performing packaging and performing storage at a temperature of minus 18 DEG C. According to the invention, the problems of the ammonia taste and fermentation flavor of the natto, not good sticky lines and not being accepted by people aresolved. Not only the taste but also the nutritional value is improved. The food is convenient for eating and conditioning and nutrients do not lose in the conditioning process. Products provided by the invention are relatively ideal functional natto food.

Description

technical field [0001] The invention relates to a preparation method of natto functional food, which belongs to the technical field of health food. Background technique [0002] Natto is one of the longevity foods. It is a fermented food made from soybeans fermented by Bacillus natto after steaming. Soybeans are fermented by Bacillus natto to produce many useful small molecules, saponins, peptides, amino acids, polyglutamic acid, enzymes (protease, amylase, lipase, nattokinase), lecithin, isoflavones, poly vitamins and trace elements etc. Natto: Vitamin K 2 and polyglutamic acid can promote the absorption of calcium and increase bone density; some small molecules and enzymes can also regulate hyperlipidemia, hypertension and hyperglycemia, and improve chronic metabolic diseases; Bacillus natto can purify, promote the proliferation and adjustment of probiotics Intestinal microbial flora environment; dietary fiber promotes intestinal peristalsis to eliminate constipation, b...

Claims

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Application Information

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IPC IPC(8): A23L11/00A23L19/10A23L33/10A23G9/42A23G9/36A23F3/16A23F3/34A23F5/24A23L2/52A23L2/38A23L5/20A23L11/50
CPCA23F3/163A23F3/34A23F5/243A23G9/36A23G9/42A23L2/382A23L2/52A23L5/27A23L19/10A23L19/115A23L33/10A23V2002/00A23L11/50A23V2200/16A23V2200/30
Inventor 胡伟民
Owner WEIFANG QIANYUE PHARMA TECH CO LTD
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