Natto nutritional health food

Abstract

The invention discloses a natto nutritional health food. The natto nutritional health food is prepared from the following raw materials in parts by weight: 20-40 parts of natto powder, 10-25 parts of soybean peptide powder, 10-20 parts of spirulina, 10-15 parts of soybean phospholipids, 10-15 parts of isomalt, 5-10 parts of kudzu vine root extract, 5-10 parts of chitosan oligosaccharide, 5-10 parts of soybean dietary fiber powder, 5-10 parts of arabinose, 2-5 parts of maltodextrin and 1-3 parts of microcrystalline cellulose. The natto nutritional health food is easily absorbed by a human body, and also has the effects of preventing and curing diseases and beatifying in addition to relatively high nutritive value; as a result, the waste generated in the body can be eliminated immediately and domestic and overseas polypeptide food varieties can be enriched.

Description

technical field

[0001] The invention belongs to the technical field of food, in particular to a nutritious and healthy food made of natto and plant polypeptide. Background technique

[0002] Natto (Natto) is a fermented soybean product made from soybeans soaked, cooked, cooled to a certain temperature and inoculated with Bacillus natto, fermented and post-ripened. Natto is a traditional health food in Japan. It originated from tempeh, a fermented food with a long history in my country. It has a history of more than 2,000 years.

[0003] Natto has a unique flavor and is covered with a large amount of slime on the outside. It is a mixture synthesized by Bacillus natto from soybean ingredients and superimposed with peptides and fructose in glutamic acid.

[0004] 1. The nutritional value of natto

[0005] Natto has high nutritional value, which contains protein, amino acid, cellulose, vitamins and so on. There are 18 kinds of amino acids in amino acids, 8 of which are essent...