Manufacturing method of drink being rich in bacillus natto and product thereof
A manufacturing method, Bacillus natto technology, which is applied in the field of beverage manufacturing, can solve the problems of beverage development without Bacillus natto, and achieve the effects of maintaining physical health with physiological functions, high food safety, and promoting intestinal health
Active Publication Date: 2013-04-17
HE HE IND
View PDF2 Cites 0 Cited by
- Summary
- Abstract
- Description
- Claims
- Application Information
AI Technical Summary
Problems solved by technology
Some of the beverages sold on the market will advertise the addition of additional nutrients, such as: vitamin C, dietary fiber, green tea extract, tea polyphenols, calcium and iron, etc., to attract consumers to buy; Lactic acid bacteria, the yogurt produced after its fermentation is also widely welcomed by the public, however, there is no development of Bacillus natto-related beverages on the market at present
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 moreImage
Smart Image Click on the blue labels to locate them in the text.
Smart ImageViewing Examples
Examples
Experimental program
Comparison scheme
Effect test
Embodiment Construction
[0032] In order to facilitate a more detailed and clear understanding of the purpose, functions and structural features of the present invention, the following preferred embodiments are listed and described in conjunction with the accompanying drawings.
[0033] see figure 1 .
[0034] As shown in the figure, the manufacturing method of the beverage rich in Bacillus natto according to the present invention, its steps mainly include:
[0035] Strain acquisition step: take Bacillus natto 1 and implant it into culture trays 2 containing sterile solid medium 21 for cultivation until the sterile solid medium 21 has bacterial colonies, and then select natto with higher growth activity. Soybean fungus 1, which is stored in a low temperature environment; wherein, the sterile solid medium 21 is to mix nutrients such as carbon source, nitrogen source, phosphorus source or trace elements, agar powder and water evenly, and then sterilize program, and wait for it to cool and solidify. T...
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
Login to View More Abstract
The invention discloses a manufacturing method of drink being rich in bacillus natto and a product thereof. The manufacturing method comprises the following main steps that: acquiring spawn step: the bacillus natto is fetched to be placed into a culture tray containing aseptic solid culture base to culture; culturing bacteria liquid step: the bacillus natto which is obtained in the acquiring stepof the spawn is placed into an asceptic liquid culture base to culture so as to obtain the bacteria liquid; mixing step: the well-cultured bacteria liquid is added into a freezing packing box containing liquid drink; and freezing and packing step: the freezing packing box is placed into a freezer, so the drink is frozen and molded. After being ingested by the human body, the product which is obtained through the steps can improve the intestinal canal environment so as to adjust the physiological function of the human body and to maintain the health.
Description
technical field [0001] The invention relates to a beverage manufacturing process and its products; in particular, it refers to a manufacturing method of a beverage rich in natto bacteria that is convenient for drinking and capable of regulating human physiological functions to maintain health and its products. Background technique [0002] Natto is a common traditional fermented food in Japan. It is made from soybeans fermented by Bacillus natto. It is sticky. It not only retains the nutritional value of soybeans, is rich in vitamin K, improves the digestion and absorption rate of protein, but also produces a variety of nutrients during the fermentation process. Physiologically active substances have the health care function of dissolving fibrin in the body and regulating other physiological functions. Natto has been eaten in Japan for thousands of years. It is recorded in the "Honcho Shikan" in the Edo period that "natto can regulate the intestines, increase appetite, and d...
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
Login to View More Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/30A23L2/52
Inventor 翁明胜
Owner HE HE IND