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Novel natto yoghourt and preparation method thereof

A technology of natto and yogurt, applied to milk preparations, bacteria used in food preparation, dairy products, etc., can solve the problems of simplification of nutritional components and functions of ordinary yogurt, poor flavor of fermented products of natto bacteria, etc., and achieve Effects of preventing cardiovascular disease and enhancing health care value

Inactive Publication Date: 2020-08-18
海森宝(烟台)生物科技发展有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] The purpose of the present invention is to provide a new type of natto yoghurt and its preparation method. By changing the preparation process, natto bacteria and lactic acid bacteria can be organically combined to ferment soymilk and milk or reconstituted milk, in order to solve the simplification of nutritional components and functions of ordinary yoghurt , natto fermented products have poor flavor and other problems

Method used

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  • Novel natto yoghourt and preparation method thereof
  • Novel natto yoghourt and preparation method thereof

Examples

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Embodiment 1

[0032] The finely selected soybeans were washed three times, soaked in hot water at 95°C for 3 min, dried in the air, pulverized by a grinder, and passed through a 100-mesh sieve until all the soybean powder passed through to prepare whole soybean powder. Weigh 10 g of whole bean flour, add 100 mL of drinking water, mix well, and sterilize at 115°C for 30 min. Bacillus natto was activated in the whole soybean powder liquid at 37°C for 6 hours. After the whole soybean milk was cooled to room temperature, the activated Bacillus natto was inoculated and fermented at 140 r / min at 37°C for 3 hours to obtain a primary fermentation liquid. Add 1.5g of superfine shell powder and 0.6g of edible agar in a fermentation liquid, and mix well. Add 1.5 g of acetylated distarch phosphate, 1.5 g of protein powder, 0.21 g of citric acid and 0.105 g of sodium citrate to 200 mL of fresh milk, mix well and pasteurize at 90°C for 5 min. After the milk is cooled, mix it with 100 mL of primary ferme...

Embodiment 2

[0034]The finely selected soybeans were washed 3 times, soaked in hot water at 95°C for 3 min, dried in the air, pulverized by a grinder, and passed through a 100-mesh sieve until all the soybean powder passed through to prepare whole soybean powder. Weigh 10 g of whole bean flour, add 120 mL of drinking water, mix well, and sterilize at 115°C for 30 min. Bacillus natto was activated in the whole soybean powder liquid at 37°C for 5 hours. After the whole soybean milk was cooled to room temperature, the activated Bacillus natto was inoculated and fermented at 140 r / min at 37°C for 4 hours to obtain a fermented liquid. Add 2.9g of superfine shell powder and 0.9g of agar in a fermentation liquid, and mix well. . Add 2 g of acetylated distarch phosphate, 2 g of protein powder, 0.26 g of citric acid and 0.13 g of sodium citrate to 360 mL of fresh milk, mix well and pasteurize at 90°C for 5 min. After the milk is cooled, mix it with 120 mL of primary fermentation liquid, add activ...

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Abstract

The invention discloses novel natto yoghourt and a preparation method thereof, and relates to the technical field of food production. The preparation method comprises the following steps: fermenting whole soybean milk by using bacillus natto to obtain primary whole soybean milk fermentation liquor, mixing the primary whole soybean milk fermentation liquor with cow milk, and fermenting by using lactic acid bacteria to obtain secondary mixed fermentation liquor. By changing the preparation process, bacillus natto and lactic acid bacteria are organically combined to ferment soybean milk and milkor reconstituted milk together, so that the problems that common yoghourt is single in nutritional ingredient and function, bacillus natto leavening is poor in flavor and the like are expected to be solved.

Description

technical field [0001] The invention relates to the technical field of food production, in particular to a novel natto yogurt and a preparation method thereof. Background technique [0002] Milk is a well-known nutritious drink. It is rich in minerals, fat, phospholipids, protein, lactose, inorganic salts, calcium, phosphorus, iron, zinc and copper and other nutrients. It can reduce cholesterol in the body and neutralize gastric acid. And beauty care and other functions. Yogurt is a kind of milk product that is made from milk, after pasteurization, beneficial bacteria (such as Streptococcus thermophilus, Lactobacillus bulgaricus, Bifidobacterium lactis, Lactobacillus casei, etc.) are added for fermentation, cooling and filling. During the milk fermentation process, about 20% of macromolecules such as sugars and proteins are hydrolyzed into small molecular compounds (such as galactose and lactic acid, peptides and amino acids, etc.), making yogurt easier to digest and absorb...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/13
CPCA23C9/1315A23V2400/125A23V2400/123A23V2400/113A23V2400/175A23V2400/169A23V2400/51A23V2400/249
Inventor 王伟宏
Owner 海森宝(烟台)生物科技发展有限公司
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