Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Preparation method for natto milk containing viable natto bacteria

A technology of natto and soybean milk, which is applied in the field of preparation of natto and soybean milk, can solve problems such as low efficiency, high preparation cost, and incomplete preparation process, and achieve the effects of simple and practical operation steps, complete technological process, and reduced production cost

Inactive Publication Date: 2020-05-19
北京子午智汇科技有限公司
View PDF7 Cites 0 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The technical problem to be solved by the present invention is that the existing natto soymilk production method is inefficient and the preparation process is not complete, thereby affecting the edible value of natto and reducing the overall edible value of natto soymilk, and the preparation cost is high, which is not conducive to conventional users production preparation

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0012] When the present invention is concretely implemented, a kind of preparation method of the natto soya-bean milk that contains natto viable bacteria, concrete steps are as follows:

[0013] S1. Take and wash a certain amount of soybeans, cook them at 110°C-130°C for 60-80 minutes to obtain soybean raw materials;

[0014] S2, inoculate natto bacterium (Bacillus subtilis) to the soybean raw material that is made by S1 step, ferment 18-24 hours under suitable condition, obtain natto raw material;

[0015] S3, freeze-drying the natto raw material prepared by the step S2 under vacuum conditions, and obtaining the freeze-dried natto powder after pulverization;

[0016] S4, mixing the freeze-dried natto powder prepared by the step S3 with soybean powder, soybean milk powder, sweeteners, food raw materials, food additives, food flavors, thickeners and emulsifiers to obtain the described natto soybean milk .

[0017] The food flavor added in the step S4 may include, but not limi...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention discloses a preparation method for natto milk containing viable natto bacteria. The preparation method comprises the following steps: weighing a certain amount of soybeans, carrying outcleaning, and carrying out cooking at 110-130 DEG C for 60-80 minutes so as to obtain a soybean raw material; inoculating bacillus subtilis natto (bacillus subtilis) to the soybean raw material, and carrying out fermenting for 18-24 hours under proper conditions so as to obtain a natto raw material; freeze-drying the natto raw material under a vacuum condition, and carrying out crushing so as to obtain freeze-dried natto powder; and mixing the freeze-dried natto powder with bean flour, soybean milk powder, a sweetening agent, food raw and auxiliary materials, a food additive, an edible essence, a thickening agent and an emulsifying agent so as to obtain the natto milk. Compared with the prior art, the preparation method provided by the invention has the following advantages: the natto rawmaterial is obtained by inoculating the bacillus subtilis natto (the bacillus subtilis) to treated soybeans, and is mixed with additives to prepare the natto milk, so the whole technological process is complete; the operation steps are simple and practical; the production cost is reduced; the production efficiency of the natto milk is improved; and the use requirements of general users are bettermet.

Description

technical field [0001] The invention relates to the field of food production, in particular to a preparation method of natto soybean milk containing live natto bacteria. Background technique [0002] Natto is fermented from cooked soybeans by Bacillus natto (Bacillus subtilis). Natto contains three types of ingredients: (1) sugar, lipids, protein and other nutrients contained in soybean itself; (2) various physiologically active substances produced by Bacillus natto (Bacillus subtilis) during fermentation, such as natto Kinase, superoxide dismutase, polysaccharide, isoflavone, saponin, lecithin, dipicolinic acid and vitamin K family, etc., they can comprehensively improve human body function and immunity, especially nattokinase, which has been confirmed to be effective in human body Dissolving thrombus directly, effectively preventing the occurrence of various diseases such as coronary heart disease and cerebral thrombosis; (3) Contains live Bacillus natto (Bacillus subtili...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
IPC IPC(8): A23C11/10A23L11/50A23L11/65
CPCA23C11/106
Inventor 贾子豪
Owner 北京子午智汇科技有限公司
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com