Natto yoghourt and preparation method thereof

A technology of yogurt and natto, applied in the field of microorganisms, can solve the problems of heavy ammonia odor and insufficient promotion, and achieve the effect of good nutrition and health care synergy and enhance health care value.

Active Publication Date: 2013-04-24
上海诺金科生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, due to the inherent smell of ordinary fermented natto itself: the relatively heavy ammonia odor, Chinese people have always been difficult to accept, resulting in natto, a high-quality health product, not being fully promoted in China

Method used

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  • Natto yoghourt and preparation method thereof
  • Natto yoghourt and preparation method thereof
  • Natto yoghourt and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] Example 1: Milk or reconstituted milk is sterilized and sterilized, and lactic acid bacteria are added therein. After fermentation and cooling, 0.1 g of natto freeze-dried powder is added to every 100 mL of yoghurt when canned, and after being refrigerated and ripened, the The cooking temperature is 5-8°C, and the post-ripening time is 16 hours, that is, Nuo Jinke natto yoghurt 1 is obtained.

Embodiment 2

[0023] Embodiment 2: Milk or reconstituted milk is sterilized and sterilized, and lactic acid bacteria are added therein. After fermentation and cooling, 0.3 g of natto freeze-dried powder is added to every 100 mL of yoghurt when canned, and after being refrigerated and ripened, the The cooking temperature is 5-8°C, and the post-ripening time is 24 hours, that is, Nuo Jinke natto yoghurt 2 is obtained.

Embodiment 3

[0024] Embodiment 3: milk or reconstituted milk is sterilized and sterilized, and lactic acid bacteria are added therein. After fermentation and cooling, 0.5 g of natto freeze-dried powder is added to every 100 mL of yoghurt when canned, and after being refrigerated and cooked, the The ripening temperature is 5-8°C, and the post-ripening time is 24 hours, that is, Nuojinke natto yoghurt 3 is obtained.

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Abstract

The invention relates to a natto yoghourt and a preparation method thereof. The natto yoghourt is composed of yoghourt and one or a plurality of yoghourt, natto freeze-dried powder or deodorization natto freeze-dried powder and natto bacillus. The preparation method of the natto yoghourt comprises the following steps: 1) firstly fermenting the yoghourt; 2) after the yoghourt is fermented, adding one or a plurality of natto freeze-dried powder or deodorization natto freeze-dried powder and natto bacillus in the canning process; 3) after-ripening and split charging, wherein the after-ripening temperature is 1-15 DEG C, and the after-ripening time is 5-40 hours. The natto yoghourt product organically increases the effect components in natto on the basis of keeping the original flavour and nutritional components of the traditional yoghourt and performs the functions of health care and prevention for cardiovascular diseases, gastrointestinal diseases and the like. The method has simple operation and is easy to produce in large scales.

Description

【Technical field】 [0001] The invention belongs to the technical field of microbes, and in particular relates to natto-containing yoghurt and a preparation method thereof. 【Background technique】 [0002] Yogurt, generally refers to yogurt, mainly uses fresh milk as raw material, after disinfection and sterilization, lactic acid bacteria (such as Bifidobacterium, Lactobacillus acidophilus, Lactobacillus casei, Lactobacillus bulgaricus and other probiotics) are added to the milk, A milk product that has been fermented and cooled to be consumed. [0003] The content of soluble protein, non-protein nitrogen and amino acid in yogurt increases during the fermentation process, which can reach twice the protein in milk; the content of free fatty acids in yogurt increases during the fermentation process, making it easier to be absorbed by the human body. Yogurt improves the utilization of calcium and phosphorus, and promotes the absorption of iron and vitamin D. Lactic acid bacteria...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23C9/127
Inventor 夏涛刘华奇吴芬宏
Owner 上海诺金科生物科技有限公司
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