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High viable count natto solid drink and preparation method thereof

A technology for high-viability natto and solid beverages is applied in the directions of sugar-containing food ingredients, oligosaccharide-containing food ingredients, and food ingredients as taste modifiers, etc., and achieves a simple preparation method, a sweet and sour taste, and high natto activity. The effect of bacterial count

Active Publication Date: 2017-06-27
陕西宏梁食品科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] Aiming at the deficiencies of existing natto solid beverage products, the object of the present invention is to provide a kind of high live bacteria natto solid beverage and its preparation method. The problem of special smell and sticky mouthfeel, the natto solid beverage prepared by the present invention has a sweet and sour taste, and has a high number of viable natto bacteria

Method used

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  • High viable count natto solid drink and preparation method thereof
  • High viable count natto solid drink and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0069] 1) Preparation of natto premix by mixing ingredients at one time: First, weigh 50 parts of natto freeze-dried powder, 3 parts of microcrystalline cellulose, 8 parts of konjac powder, 0.8 part of soybean protein powder, and pectin according to the mass formula ratio. 0.8 parts, 0.6 parts of edible gelatin, 2 parts of sucrose fatty acid esters, 0.5 parts of sodium tripolyphosphate, and then pre-mixed once by stirring, then added the mixture of 8 parts of phospholipids and 8 parts of starch sodium octenyl succinate, and passed Stir for secondary premixing, and finally mix the raw and auxiliary materials evenly through a 16-mesh oscillating granulator to make a natto premix.

[0070] 2) Secondary ingredients are mixed to prepare natto mixture: first, according to the mass formula ratio, weigh 5 parts of pregelatinized starch, 0 parts of isomaltooligosaccharide, 0 part of white granulated sugar, 0 part of edible glucose, and 8 parts of xylitol , 0.6 parts of vitamin C, 3 par...

Embodiment 2

[0082] 1) Preparation of natto premix by mixing ingredients at one time: First, weigh 40 parts of natto freeze-dried powder, 3 parts of microcrystalline cellulose, 8 parts of konjac powder, 1 part of soybean protein powder, and pectin according to the mass formula ratio. 0.8 parts, 0.6 parts of edible gelatin, 2 parts of sucrose fatty acid esters, 0.5 parts of sodium tripolyphosphate, and then pre-mixed once by stirring, then added 7 parts of phospholipids and 7 parts of starch sodium octenyl succinate, and passed Stir for secondary premixing, and finally mix the raw and auxiliary materials evenly through a 16-mesh oscillating granulator to make a natto premix.

[0083] 2) Secondary ingredients are mixed to prepare natto mixture: first, according to the mass formula ratio, weigh 18 parts of pregelatinized starch, 0 parts of isomaltooligosaccharide, 0 part of white sugar, 0 part of edible glucose, and 7 parts of xylitol , 0.6 parts of vitamin C, 3 parts of calcium lactate, 0.5 ...

Embodiment 3

[0095] 1) Preparation of natto premix by mixing ingredients at one time: First, weigh 30 parts of natto freeze-dried powder, 2.3 parts of microcrystalline cellulose, 6 parts of konjac powder, 0.8 part of soybean protein powder, and pectin according to the mass formula ratio. 0.8 parts, 0.6 parts of edible gelatin, 2 parts of sucrose fatty acid esters, 0.5 parts of sodium tripolyphosphate, and then pre-mixed once by stirring, and then added the mixture of 6 parts of phospholipids and 6 parts of starch sodium octenyl succinate, and then passed Stir for secondary premixing, and finally mix the raw and auxiliary materials evenly through a 16-mesh oscillating granulator to make a natto premix.

[0096] 2) Preparation of natto mixture by mixing secondary ingredients: first, weigh 35 parts of pregelatinized starch, 0 part of isomaltooligosaccharide, 0 part of white granulated sugar, 0 part of edible glucose and 6 parts of xylitol according to the mass formula ratio , 0.6 parts of vit...

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Abstract

The invention relates to a high viable count natto solid drink and a preparation method thereof. The preparation method comprises the following steps: carrying out primary batching and mixing for preparing a natto premix, carrying out secondary batching and mixing for preparing a natto mixture, sieving and granulating, drying the obtained granules, sieving and carrying out size stabilization, and carrying out tertiary batching and mixing for preparing the natto solid drink. By combining freeze-dried natto powder with multiple raw materials and auxiliary materials, the preparation method provided by the invention overcomes the problems that the traditional natto product has special smell and is sticky in taste, the prepared natto solid drink is sour, sweet and delicious in taste and has high natto viable count, the natto viable count is more than or equal to 1.0*10<8>CFU / g, and a product does not go bad after being placed for 18 months at room temperature.

Description

technical field [0001] The invention relates to a natto solid beverage, in particular to a natto solid beverage with high live bacteria and a preparation method thereof. Background technique [0002] Tracing back to the history of natto development, it began to form thousands of years ago. Although there are different views on the source of natto at home and abroad, most people's views are that the rudiment of natto begins with fermented soybeans in China. At the beginning of the 20th century, some scholars isolated Bacillus natto from natto or the straw that wrapped natto. Subsequently Bacillus natto was confirmed to belong to Bacillus subtilis and was listed in Bergey's Bacteria Handbook. In 1980, Dr. Sumi Yoko of Japan discovered that natto contains an enzyme that can dissolve blood clots, and named him nattokinase. This discovery sparked a natto craze in Japan and around the world. Dr. Xujian Yangxing is also honored as "the father of nattokinase", "Dr. Natto" and ot...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/39A23L2/52A23L2/60A23L33/00A23P10/40
CPCA23L2/39A23L2/52A23L2/60A23V2002/00A23V2200/14A23V2200/16A23V2200/15A23V2200/30A23V2250/5118A23V2250/28A23V2250/61A23V2250/6422A23V2250/51084A23V2250/5488A23V2250/5072A23V2250/5432A23V2250/708A23V2250/5114A23V2250/1614A23V2250/1578A23V2250/044A23V2250/032
Inventor 李宏梁李佳昕黄峻榕
Owner 陕西宏梁食品科技有限公司
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