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Method for making natto ice cream

A technology of ice cream and ice cream machine, which is applied in the direction of frozen sweets, functions of food ingredients, food science, etc., can solve problems such as single product form, difficulty in arousing the appetite of Chinese consumers, and poor taste of natto, so as to achieve easy acceptance, The effect of solving bad taste and improving immunity

Inactive Publication Date: 2019-03-29
SHANDONG JIANZHU UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] However, natto products currently on the market are mainly health products made from nattokinase, etc., and the product form is relatively single. Moreover, the taste of natto itself is not good when eaten, and it is difficult to arouse the appetite of Chinese consumers.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] 1. Make milk fermented by Bacillus natto: Mix 400g of milk, 80g of white sugar, and water to a volume of 1000mL to make a fermentation medium. The above culture is based on heat sterilization at 80°C for 30 minutes, and then 1% of the inoculation amount is added to the Bacillus natto was inserted into the fermentation medium, cultured at a constant temperature of 38° C. for 24 hours, filtered through 8 layers of gauze, and milk fermented by bacillus natto was obtained.

[0021] 2. Mixing: Mix various raw materials according to the following weight ratio, 30% of milk fermented by Bacillus natto, 30% of milk, 10% of white sugar, 16% of skimmed milk powder, 0.2% of pectin, 0.4% of whey protein, Gelatin 0.5%, soybean lecithin 0.2%, cream 7.4%, citric acid 0.1%, water 5.2%.

[0022] 3. Sterilization: The temperature is controlled at 70-80°C, and the sterilization takes 30 minutes.

[0023] 4. Homogenization: Homogenize twice at 15 MPa at a temperature of about 55 °C.

[00...

Embodiment 2

[0027] 1. Make milk fermented by Bacillus natto: Mix 500g of milk, 100g of white sugar, and water to a volume of 1000mL to make a fermentation medium. The above culture is based on heat sterilization at 80°C for 30 minutes, and then 2% of the inoculum amount is added to the Bacillus natto was inserted into the fermentation medium, cultured at a constant temperature of 38° C. for 24 hours, filtered through 8 layers of gauze, and milk fermented by bacillus natto was obtained.

[0028] 2. Mixing: Mix various raw materials according to the following weight ratio, 30% of milk fermented by Bacillus natto, 30% of milk, 10% of white sugar, 16% of skimmed milk powder, 0.2% of pectin, 0.4% of whey protein, Gelatin 0.5%, soybean lecithin 0.2%, cream 7.4%, citric acid 0.1%, water 5.2%.

[0029] 3. Sterilization: Control the temperature at 70-80°C and sterilize for 30 minutes.

[0030] 4. Homogenization: Homogenize twice at 15 MPa at a temperature of about 55 °C.

[0031] 5. Cooling and ...

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PUM

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Abstract

The invention provides a method for making natto ice cream. The method comprises the following steps: preparation of milk fermented with Bacillus natto; mixing; sterilization; homogenization; cooling,aging; and congelation. The method enriches the varieties of existing ice cream, and makes the natto ice cream ingeniously obtained; the active ingredients of the natto can be well fused in the delicious and delicate taste of the ice cream, so the natto can be easily received by people; and the ice cream is rich in healthcare components through the fermentation effect of the Bacillus natto, and can be eaten for a long term to improve the human immunity.

Description

technical field [0001] The invention relates to a preparation method of natto ice cream, which belongs to the technical field of food. Background technique [0002] As a kind of frozen snack food, ice cream is very popular among consumers because of its delicate, smooth and melt-in-the-mouth taste. Ice cream in the prior art is mostly with milk or milk product, egg or egg product, sweetener, flavoring agent, stabilizer and food coloring as raw material, forms through freezing processing, although this ice cream has delicious, cool and refreshing heat etc. advantages, but its nutrition is relatively single, does not possess health care function. [0003] Natto, fermented soya bean originated in my country, belongs to bacterial fermented soya bean and is one of the traditional foods in Japan. Soybeans are fermented by Bacillus natto (Bacillus subtilis) to produce soy products, which are sticky, smelly, and slightly sweet. They not only retain the nutritional value of soybean...

Claims

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Application Information

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IPC IPC(8): A23G9/36
CPCA23G9/363A23V2002/00A23V2200/324A23V2250/032A23V2250/5072A23V2250/54252A23V2250/5432
Inventor 张超
Owner SHANDONG JIANZHU UNIV