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Industrial preparation method of natto probiotics milk series drink

A technology of milk drink and probiotic milk, which is applied in the field of industrial preparation of natto probiotic milk series drinks, can solve the problems of poor taste of natto and the lack of a consumer market for fresh natto

Active Publication Date: 2014-08-13
郝新明
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

But, because natto will inevitably produce ammonia odor in the fermentation process, so, for many people who are not used to eating natto, when directly eating natto, they are often unwilling to eat because of the poor taste.
Therefore, at present, fresh natto has not yet formed a consumer market in China.

Method used

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  • Industrial preparation method of natto probiotics milk series drink

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Embodiment Construction

[0025] One, prepare active natto milk slurry

[0026] 1. Select high-quality soybean raw materials, and pretreat the raw soybeans through the processes of selection, impurity removal, and cleaning;

[0027] 2. Soak raw soybeans to make them fully absorb water and expand;

[0028] 3. Cook the soaked soybeans to ripen and sterilize them;

[0029] 4. Dilute the cultured high-purity bacillus natto with distilled water or glucose to prepare the bacillus natto liquid. Then, inoculate the bacteria on the matured and sterilized soybeans in a large area by stirring or spraying. When inoculating the bacteria, the temperature of the soybeans is preferably 40-45°C;

[0030] 5. Put the mature soybeans inoculated with bacteria on the multi-layer fermentation bed in the 100,000-grade GMD standard purification workshop for aerobic temperature-controlled fermentation. The optimal control temperature of the fermentation room is 40-42°C, and the thickness of the fermentation product on the sta...

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Abstract

The invention relates to an industrial preparation method of natto probiotics milk series drink. The industrial preparation method comprises the following steps of: performing the working procedures of selection, soaking, cooking, cooling down, probiotics inoculation and fermentation by using soybean, fresh milk and rice as raw materials so as to prepare fresh natto, probiotics milk and rice size; then respectively adding drinking water, a food additive and a stabilizer to the materials according to a formula, performing mixing and homogenized emulsification so as to prepare active natto milk size, probiotics milk size and isomaltooligosacharide rice size respectively, mixing the sizes with purified water according to a formula, and performing secondary homogenized emulsification and sealing filling so as to prepare natto probiotics milk; and mixing the three sizes with purified water, a composite food additive, a stabilizer and a composite preservative according to a formula, and performing secondary homogenized emulsification, inactivation and sterile filling so as to prepare the long-acting natto probiotics milk drink.

Description

technical field [0001] The invention relates to a method for industrialized preparation of natto probiotic milk series beverages. technical background [0002] Natto products are prepared under specific temperature, humidity and aerobic environment after inoculating natto bacteria on steamed soybeans. Not only is it rich in various soybean nutrients, but it is also rich in natto probiotics, especially the thrombolytic enzyme nattokinase, which is extremely beneficial to the body. Therefore, natto is recognized as a healthy and longevity food. But, because natto will inevitably produce ammonia odor in the fermentation process, so, for many people who do not have the habit of eating natto, when directly eating natto, they are often unwilling to eat because of the poor mouthfeel. Therefore, fresh natto has not yet formed a consumer market in China at present. Contents of the invention [0003] The invention is to prepare the active natto milk slurry from the fresh natto wit...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23C9/13
Inventor 郝新明
Owner 郝新明