Natto beverage and preparation method thereof

Abstract

The invention discloses a natto beverage and a preparation method thereof. The natto beverage contains a fermentation product obtained by deep fermenting beans with natto bacillus liquid, the used natto bacillus is a bacillus subtilis natto subspecies ODK-BN1 strain with the preservation number of CCTCC No. M207055; the preparation method of the natto beverage comprises the steps of: firstly deep fermenting beans with natto bacillus liquid to obtain a fermentation product, and then preparing the liquid fermentation product and edible auxiliaries into beverages according to a conventional method. By adopting the natto bacillus strain which is anoxia-tolerant, high-temperature resistant and has high yield of nattokinase, and adopting a liquid deep fermentation method to prepare the natto beverage, therefore, the invention has the advantages of simple method, low cost, a plurality of beneficial physiologically-active components in the product, attractive appearance and flavour, safe and non-toxic, good stability, long preservation time, easy acceptance by consumers and broad market prospects.

Description

technical field [0001] The invention relates to a beverage, in particular to a natto beverage and a preparation method of the natto beverage. Background technique [0002] Natto (Natto) is made from soybeans fermented by Bacillus natto. It is a traditional Japanese soybean fermented food. According to statistics, about 89.4% of Japanese nationals have the habit of eating natto all the year round. Some scholars believe that the reason why the Japanese nation has become the longest-lived nation in the world is due to natto. [0003] Natto is an organic composite living body of Bacillus natto, high-quality small molecular protein and various active substances. Studies have shown that natto is not only an excellent source of protein, but also contains dozens of physiologically active factors that are beneficial to human health, including 19 kinds of amino acids, 22 kinds of trace elements, multivitamins, natto bacteria, nattokinase, superoxide Substance dismutase (SOD), dipic...

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Problems solved by technology

[0005] At present, the preparation method of natto is based on solid fermentation method, but there are following defects in this method: (1) the biomass of bacillus natto is difficult to improve (generally 10 6-7 cfu / mg) and uneven distribution during the fermentation process, resulting in uneven soybean fermentation and difficult product quality control; (2) the appearance and smell of the product are not good (covered with plaque and sticky silk and have a strong ammonia odor) ), especially the latter does not conform to the eating habits of Chinese people, which is one of the main reasons why natto food is difficult to promote in China; (3) the product has a short storage period (generally 7 days), needs to be frozen and stored, and is inconvenient to carry; (4) The preparation cycle is long and the cost is high

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