Notto beverage
A natto and beverage technology, applied in the direction of food science, etc., can solve the problems of no literature reports, and achieve the effects of saving pollution and resource waste, improving gastrointestinal function, and enriching nutrition
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Embodiment 1
[0013] Apple natto beverage is formulated by weight / volume percentage, natto 0.8, high maltose 9, white sugar 4, apple juice 2, vitamin C 0.024, compound emulsification stabilizer 0.2, and water. The drink is light yellow in color.
Embodiment 2
[0015] Fruity natto drink, according to the weight / volume percentage of the drink, natto 6, xylitol 15, white sugar 0.5, fruit compound flavor 0.1, citric acid 0.24, malic acid 0.5, compound emulsification stabilizer 0.3, comfrey red pigment 0.07 made with water. The drink is lavender in color.
Embodiment 3
[0017] Milk-flavored natto beverage, according to the weight / volume percentage of the drink, is formulated with natto 2, high maltose 3, white sugar 8, skimmed milk powder 2, vitamin C 0.024, lactic acid 0.8, compound emulsification stabilizer 0.24 and water. The drink is milky white in color.
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