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A technology of natto and ice cream, applied in frozen desserts, food science, application and other directions, can solve problems such as unseen products on the market, and achieve the effect of regulating intestinal flora balance, lowering cholesterol, preventing hypertension and arteriosclerosis
Inactive Publication Date: 2014-01-22
JILIN ACAD OF AGRI SCI
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Problems solved by technology
However, there is no public publication of natto or natto milk for making ice cream, and no relevant products are listed.
Method used
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Embodiment 1
[0014] 1), raw material pretreatment
[0015] A. To prepare natto, select small soybeans with full grains, no mildew, and no insects as raw materials. After washing with water for 2~3 times, add enough water to soak for 5~10h until the beans are fully expanded. 115~121℃, 0.08~0.1MPa, high pressure cooking for 20~50min, until the beans turn brown. Take it out to the extent of being broken by lightly pinching it by hand, insert the activated Bacillus natto, and ferment at 36~42℃ for 16~24h. After drawing the beans on the surface, put it in the refrigerator and cook for 4~24h at low temperature.
[0016] B. Preparation of natto milk: the above-mentioned fermented natto is added with sterile drinking water with a weight ratio of 5% to 30% and crushed into a slurry to obtain natto milk for later use.
[0017] 2), ingredients and their content and production process
[0018] Based on 100g of ice cream, 6g whole milk powder, 10g sucrose, 2g emulsion stabilizer, 43.5g purified water, put in...
Embodiment 2
[0021] 1), raw material pretreatment
[0022] A. To prepare natto, select small soybeans with full grains, no mildew, and no insects as raw materials. After washing with water for 2~3 times, add enough water to soak for 5~10h until the beans are fully expanded. 115~121℃, 0.08~0.1MPa, high pressure cooking for 20~50min, until the beans turn brown. Take it out to the extent of being broken by lightly pinching it by hand, insert the activated Bacillus natto, and ferment at 36~42℃ for 16~24h. After drawing the beans on the surface, put it in the refrigerator and cook for 4~24h at low temperature.
[0023] 2) Ingredients and their content and production process
[0024] Based on 100g of ice cream, 6g whole milk powder, 10g sucrose, 2g emulsion stabilizer, 28.5g purified water, put in
[0025] In the mixing tank, stir and boil for sterilization. After filtering, the temperature is reduced to 30~45℃. Add 3g of cream and 0.5g of essence, mix well, and then perform injection molding, freezin...
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Abstract
The invention relates to natto ice cream and belongs to the field of cold drink food. In the ice cream production process, natto accounting for 5% to 65% of the total weight of the ice cream is added, wherein the natto is natto particles or smashed natto pulp. The produced ice cream not only is cool and refreshing but also has the nutrition and health care function of the natto. After the natto ice cream is eaten frequently, the effects of intestinal flora balance adjustment, dysentery prevention, enteritis prevention, constipation prevention, blood fat reduction, cholesterol reduction, blood vessel malacia, high blood pressure prevention, arteriosclerosis prevention, osteoporosis prevention, female climacteric improvement, liver protection, alcohol effect alleviation and the like can be achieved. On one hand, the freezing and refrigeration environment of the ice cream can keep the activity of nattokinase in the natto and is beneficial to achieving the life benefiting health care function of the natto, and on the other hand, the flavor generated by fermentation of the natto and disliked by most of Chinese people is alleviated to a large degree and the improvement of the palatability of the natto is facilitated.
Description
Technical field [0001] The invention relates to the field of cold food and beverages, in particular to a natto ice cream. Background technique [0002] Ice cream is a kind of cold food and drink that people like to see, but most ice cream only has a single function of cooling and relieving heat. With the improvement of living standards and the enhancement of health awareness, people urgently need to provide ice cream that can relieve heat and quench thirst, and at the same time have nutritional and health effects. product. [0003] Natto is a soy product made from small soybeans fermented by Natto bacteria. Natto originated in China, and it was introduced to Japan during the period of Jianzhen in the Tang Dynasty and developed in Japan. At present, people all over the world, especially in Southeast Asia, highly recognize the role of natto, and there are many consumers. The health products and biological preparations made of natto are also widely accepted. [0004] In 1986, Ja...
Claims
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Application Information
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