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

Inactive Publication Date: 2004-07-07
王彦
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

How to make beverages from natto, which is rich in nutrition and beneficial to health, has not been reported in the literature

Method used

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Examples

Experimental program
Comparison scheme
Effect test

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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PUM

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Abstract

A Natto beverage contains Natto (0.2-10 Vol%) and sweetening agent (0.2-18 Vol%). Its advantages are unique taste, neither too sour, nor too sweet, rich nutrients, high utilization rate of soybean and health-care function.

Description

technical field [0001] The invention relates to a bean edible non-alcoholic beverage product. technical background [0002] The international nutrition community believes that soybean is the most promising renewable resource to solve the protein nutrition problem of the world population. Because soybeans are not only rich in protein and fat, but also contain many trace active substances, such as soybean phospholipids, saponins, oligosaccharides, isoflavones, etc., which are the best raw materials for developing functional foods for anti-aging, blood fat reduction and diabetes prevention. It is also a drug factor to be developed for the prevention and treatment of hyperlipidemia, obesity and cardiovascular disease. my country is the hometown of soybeans and is very rich in resources. The US FDA officially approves soybeans as a health food. [0003] During the brewing process of fermented soybean products, the enzyme system in the microorganisms decomposes proteins into am...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L2/38A23L2/60
Inventor 王彦路强
Owner 王彦
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