CN102894098A - Process for producing probiotic natto juice - Google Patents
Process for producing probiotic natto juice Download PDFInfo
- Publication number
- CN102894098A CN102894098A CN2012104401581A CN201210440158A CN102894098A CN 102894098 A CN102894098 A CN 102894098A CN 2012104401581 A CN2012104401581 A CN 2012104401581A CN 201210440158 A CN201210440158 A CN 201210440158A CN 102894098 A CN102894098 A CN 102894098A
- Authority
- CN
- China
- Prior art keywords
- lactobacillus
- soybean
- fermentation
- probio
- streptococcus thermophilus
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
Landscapes
- Beans For Foods Or Fodder (AREA)
- Dairy Products (AREA)
Abstract
The invention relates to a process for producing probiotic natto juice, and belongs to the technical field of production of fermented soybean products. By the process, the problems of single varieties, old-fashioned flavor, low additional value, poor health-care function, complex process, low utilization rate of raw materials, high loss of nutritional ingredients, strong fishy smell of products and few viable counts of probiotics in the conventional soybean fermented products are solved. The process comprises the following steps of: 1, passivating soybean; 2, softening the soybeans; 3, curing the soybeans; 4, pulpifying the soybeans; 5, preparing a domesticated fermentation stock culture; 6, inoculating the probiotics, and fermenting; and 7, complexing. The process is simple, the utilization rate of raw materials is high, and the discharge of effluent is low; multiple strains are symbiotic, and the viable count of the probiotics is improved substantially; and a formula is reasonable and effective, and products are serialized and are novel in mouthfeel and unique in flavor.
Description
Technical field
The invention belongs to and belong to fermented type bean product production technical field, particularly a kind of production technology of fermented type soy food product.
Background technology
The health-care effect of probio is extensively admitted, and the Related product of multiple probio occurred, comprises medicine, health food and bread and cheese, and this series products is referred to as probiotics in academia.The product that uses probio to make at field of food at present mainly comprises fermented dairy product (such as sour milk), fermented soybean milk (such as Fermented Soybean Milk), liquid state or instant beverage etc.The common issue with that these products exist is that probiotics viable bacteria quantity is less, and mouthfeel lacks novelty, and health-care effect is not obvious.
In recent years, because the quality of dairy produce enjoys query, people begin to pay close attention to the utilization to bean plant albumen.Soybean is important vegetable protein food resource, contains the nutritional labelings such as the necessary linoleic acid of human body, lecithin, vitamin, soyabean oligosaccharides, and is nutritious, and general protein content is 35 ~ 40%.Soybean resource is abundant simultaneously, and relatively milk resources more has the ecological value of low-carbon environment-friendly.China is the world main Soybean production state, and the development of new soy food product all has profound significance to the national economic development, increasing peasant income, environmental protection.
Traditional fermentation soybean goods mainly comprise fermented soya bean, fermented bean curd etc., have developed again in recent years the soy yogurt product.Take soy yogurt as example, existing technical matters flow process mainly comprises: immersion-defibrination of soybean-filter cleaner-boiling-seasoning-inoculation fermentation-homogenate-packing etc., the bacterial classification of fermented sour soybean breast mainly adopts the Yoghourt Production bacterial strain, such as streptococcus thermophilus (S.thermophilus) and Bulgarian Lactobacillus (L.Bulgaricus).
Above-mentioned fermented soybean goods, kind is single, local flavor is outmoded, added value is low, health care is poor, produce wherein that soy yogurt complex process, prepared using degree are low, the nutritional labeling loss is many, the product sensory proterties of producing is not good, fishy smell is heavier, number of live bacteria of probiotics is less, carry probio kind limitation, cause that the products taste local flavor is relatively poor, health-care efficacy significantly and manufacture process produce waste discharge etc., restricted this series products applying in market.
Summary of the invention
Existing fermented soybean goods kind is single, local flavor is outmoded, added value is low, health care is poor in order to solve, complex process, prepared using degree are low, the nutritional labeling loss is many, the problem that product fishy smell is heavy, number of live bacteria of probiotics is few, the invention provides a kind of probio natto juice manufacturing technique, its technical scheme is as follows:
Probio natto juice manufacturing technique is characterized in that, comprises following sequential steps:
Step 1: soybean Passivation Treatment:
With soybean through screening, remove impurity and the soybean that goes mouldy after, insert in the steamer, with 120-200 ℃ Steam Heating 10-20 minute, obtain the soybean of Passivation Treatment;
Step 2: soybean is softening processes:
After the soybean water cleaning with Passivation Treatment, put into the drinking water of 5 times of dried beans weight, soaked at normal temperatures 12-15 hour, make the soybean cubical expansivity greater than 100%, then with the moisture elimination, obtain softening soybean of processing;
Step 3: soybean maturation process:
Softening soybean of processing is inserted in the steamer, use 100-150 ℃ Steam Heating 2-5 hour, make the abundant slaking of soybean soft, obtain the soybean of maturation process;
Step 4: the soybean pulp is processed:
The soybean of maturation process is roughly ground to the sauce shape with grinder, grind the soya-bean milk that becomes fine and smooth underflow shape with colloid mill again, add the soybean weight 0.5-3 sterilising drinking water doubly of maturation process during grinding, after processing through homogeneous, naturally cool to below 45 ℃, obtain the soybean that pulp is processed;
Step 5: the female kind of preparation domestication fermentation:
Get several live body probio as fermented bacterium, get the soybean of pulp processing as fermentation substrate, each fermented bacterium and the fermentation substrate ratio in 10,000,000,000 CFU fermented bacterium/kilogram fermentation substrate is is fully stirred and evenly mixed, place 40-43 ℃ of lower the cultivation 8-12 hour, obtain domestication fermentation mother and plant;
Step 6: the inoculation probiotics fermention is female plants and fermentation process:
Get the soybean of pulp processing as the fermentation base-material, the female kind of each domestication fermentation and the weight proportion of fermentation base-material by 3-5:100 are mixed, placed 35-40 ℃ of bottom fermentation 8-15 hour, when pH value reaches 4.8, change under the normal temperature, obtain the grog that ferments;
Step 7: complex treatment:
The fermentation grog of all categories is mixed, and the composite mixed material that obtains is probio natto juice.
Preferred version as the inventive method:
The composite mixed material that obtains in the described step 7 also evenly mixes with the weight proportion of FOS by 100:10-20, then carries out filling and package.
Preferred version as the inventive method:
The composite mixed material that obtains in the described step 7 also evenly mixes with FOS, Aspartame and the flavorant weight proportion by 100:10-20:0.01-0.02:0.1-0.2, then carries out filling and package.
Further preferred version as the inventive method:
Probio in the described step 5 is following several:
Streptococcus thermophilus (Streptococcus thermophilus);
Lactobacillus bulgaricus (Lactobacillus bulgaricus);
Lactobacillus rhamnosus (Lactobacillus rhamnosus);
Lactobacillus fermenti (Lactobacillus fermentum);
Lactobacillus paraceasi (Lactobacillus paracasei);
Lactobacillus helveticus (Lactobacillus helveticus);
Lactobacillus acidophilus (Lactobacillus acidophilus);
Long Bacillus bifidus (Bifidobacterium longum).
Further preferred version as the inventive method:
Probio in the described step 5 is following several:
Streptococcus thermophilus (Streptococcus thermophilus);
Lactobacillus bulgaricus (Lactobacillus bulgaricus);
Long Bacillus bifidus (Bifidobacterium longum);
LP28 Lactobacillus plantarum (CGMCC No.3346).
Further preferred version as the inventive method:
Probio in the described step 5 is following several:
Lactobacillus bulgaricus (Lactobacillus bulgaricus);
Lactobacillus rhamnosus (Lactobacillus rhamnosus);
Long Bacillus bifidus (Bifidobacterium longum);
GRX02 streptococcus thermophilus (CGMCC No.2525).
Further preferred version as the inventive method:
Probio in the described step 5 is following several:
Streptococcus thermophilus (Streptococcus thermophilus);
Lactobacillus bulgaricus (Lactobacillus bulgaricus);
Lactobacillus rhamnosus (Lactobacillus rhamnosus);
Lactobacillus fermenti (Lactobacillus fermentum);
Lactobacillus paraceasi (Lactobacillus paracasei);
Lactobacillus helveticus (Lactobacillus helveticus);
Lactobacillus acidophilus (Lactobacillus acidophilus);
Long Bacillus bifidus (Bifidobacterium longum);
LP28 Lactobacillus plantarum (CGMCC No.3346);
GRX02 streptococcus thermophilus (CGMCC No.2525).
In above-mentioned each scheme, the pretreated purpose of step 1 soybean passivation is the oxidizing ferment that passivation soybean epidermis contains, and avoids producing in the following process process fishy smell material, to guarantee to realize product special flavour; Step 2 soybean is softening not to be needed to do peeling when processing and processes, thereby has improved the prepared using degree, reduced the nutritional labeling loss; When step 4 pulp is processed, do not need to make the filter residue separating treatment, thereby improved the prepared using degree, reduced the nutritional labeling loss, no longer produce discharging of waste liquid; Step 5 preparation domestication fermentation is female when planting, and in the probio that inoculates, following 8 kinds belong to commercially available probiotics fermention bacterial classification, as basic fermented bacterium and function bacterial classification:
Streptococcus thermophilus (Streptococcus thermophilus);
Lactobacillus bulgaricus (Lactobacillus bulgaricus);
Lactobacillus rhamnosus (Lactobacillus rhamnosus);
Lactobacillus fermenti (Lactobacillus fermentum);
Lactobacillus paraceasi (Lactobacillus paracasei);
Lactobacillus helveticus (Lactobacillus helveticus);
Lactobacillus acidophilus (Lactobacillus acidophilus);
Long Bacillus bifidus (Bifidobacterium longum);
During female kind of step 5 preparation domestication fermentation, in the probio that inoculates, also adopt a strain to have the bacterial strain LP28 Lactobacillus plantarum (CGMCC No.3346) of antianaphylaxis function and bacterial strain GRX02 streptococcus thermophilus (CGMCC No.2525) that a strain has liver-protecting efficacy as function stem, above-mentioned bacterial strains is the preservation of Chinese common micro-organisms preservation administrative center, wherein the implication of CGMCC No.3346 is Chinese common micro-organisms preservation administrative center deposit number 3346, and the implication of CGMCC No.2525 is Chinese common micro-organisms preservation administrative center deposit number 2525; In step 7 complex treatment, with the successful fermentation grog of fermentation, according to the functional localization difference of product, two or more that get its moderate mix, and form the series of products of different health-care efficacies.
The inventive method realizes soybean material in the situation that need not to filter the pulpous state fermentation base-material that makes without fishy smell by 120-200 ℃ of high temperature passivation preliminary treatment and slaking and secondary pulp treatment measures more than softening, high-temperature steam 2-4 hour; By adopting functional probio single strain to cultivate domestication measure in 8-12 hour at 40-43 ℃, and 8-15 hour technological measure of 35 ℃ of-40 ℃ of environment bottom fermentations, realize the pure fermentation of the single bacterial classification of multiple probio, obtain the dense thick fermentation grog of high-quality high viable count; Make up compositely by the fermentation grog that adopts the single strain fermentation to obtain, and add the Recipe of 10%-20% FOS, realize that the optimization of form, mouthfeel, local flavor and health-care efficacy of product is unified, and form tandem product.
The inventive method has the following advantages: technical process is simple; Utilization rate of raw materials is high, and discharging of waste liquid is few; The symbiosis of many bacterial strains, probiotics viable bacteria quantity significantly promote; Fill a prescription more reasonable effective, product is seriation, and mouthfeel is novel, unique flavor.
By the enforcement of this invention technology, create a kind of novel foodstuff that has special mouthfeel, form and have remarkable health-care efficacy, and can be expanded into tandem product.
This food is in process, utilize and brought into play the nutritional labeling of soybean material fully, realized superelevation viable count index, the viable count index that original technology realizes is 1,000,000 CFU/ grams, and the viable count that present technique realizes is 100,000,000 CFU/ grams, does not substantially produce waste discharge, its nutritive value and health-care efficacy are fairly obvious, aforesaid CFU, its English full name is colony formine unit, refers to CFU; CFU/ gram refers to the total number of bacterial colonies that contains in every gram sample.
The product form that the inventive method is made is dense thick pulpous state, and color is pale yellow to brown color, and delicate mouthfeel is sour-sweet, unique flavor, and slightly the sour fragrance of fermentation is distinguished the flavor of, and number of live bacteria of probiotics reaches more than the 300000000 CFU/ gram.Have fast quick-recovery human body intestinal canal micro-ecological environment, thereby affect the health-care efficacy of the physiological functions such as human body digestion, metabolism, immunity.Product is freezing can the preservation 1 year below 0 ℃; 0～10 ℃ of refrigeration can be preserved 150 days.
The specific embodiment
Embodiment 1: the manufacturing with the probio natto juice that improves the constipation physiological function:
Soybean is processed: take by weighing 80 kilograms of high quality soybeans, after impurity and the soybean that goes mouldy are removed in screening, insert steamer with 150 ℃ of Steam Heating 15min.Cleans with clean water after taking out, and add 400 kilograms of drinking water and under natural normal temperature, soaked 14 hours twice of clear water rinsing, the elimination excessive moisture, take out after 3 hours with the high-temperature steam boiling, roughly grind to the sauce shape with the bread and cheese grinder, grinding with colloid mill becomes fine and smooth underflow shape again.Add 1 times of sterilising drinking water of material weight during the grinding.When making temperature be down to 45 ℃ through naturally cooling off behind the homogenate homogeneous, by 40 kilograms of portions, weighing becomes 8 parts of fermentation base-materials.
Prepare 9.6 kilograms of fermentation base-materials of domesticated strain by above-mentioned steps, by 1.2 kilograms of portions, be divided into 8 parts, 1. be 10,000,000,000 CFU/g to 8. each 1.2g(of bacterial classification below the weighing respectively), sneak into respectively in every part of fermentation raw material, stir, put into 43 ℃ of insulating boxs and cultivated 10 hours, obtain domestication fermentation mother and plant.
1. streptococcus thermophilus (Streptococcus thermophilus);
2. lactobacillus bulgaricus (Lactobacillus bulgaricus);
3. Lactobacillus rhamnosus (Lactobacillus rhamnosus);
4. lactobacillus fermenti (Lactobacillus fermentum);
5. lactobacillus paraceasi (Lactobacillus paracasei);
6. Lactobacillus helveticus (Lactobacillus helveticus);
7. lactobacillus acidophilus (Lactobacillus acidophilus);
8. long Bacillus bifidus (Bifidobacterium longum);
9. LP28 Lactobacillus plantarum (CGMCC No.3346);
10. GRX02 streptococcus thermophilus (CGMCC No.2525).
The domestication fermentation mother of above-mentioned preparation is planted each 1.2 kilograms, sneak into respectively in the fermentation base-material that makes by preceding method, namely sneak in 3% ratio, mixing is placed on 35 ℃ of environment bottom fermentations 16 hours respectively, measure the ph value, reach 4.8 and namely change under 15 ℃ of environment and deposit, become the fermentation grog, and carry out immediately next step complex process step.The fermentation grog is by corresponding bacterium numbering mark.
8. number the fermentation grog of above-mentioned fermentation success 1. to, is all mixed, by 64 kilograms of 20% ratio interpolation FOSs, and add 32 the gram Aspartames, 320 the gram flavorants, fully mix, get final product the filling and package finished product, make a kind of functional food that is conducive to improve constipation.
Embodiment 2: the manufacture method with the probio natto juice that improves allergic constitution:
Soybean is processed: take by weighing 80 kilograms of high quality soybeans, after impurity and the soybean that goes mouldy are removed in screening, insert steamer with 120 ℃ of Steam Heating 18min.Cleans with clean water after taking out, and add 400 kilograms of drinking water and under natural normal temperature, soaked 14 hours twice of clear water rinsing, the elimination excessive moisture, take out after 5 hours with the high-temperature steam boiling, roughly grind to the sauce shape with the bread and cheese grinder, grinding with colloid mill becomes fine and smooth underflow shape again.Add 1 times of sterilising drinking water of material weight during the grinding.When making temperature be down to 45 ℃ through naturally cooling off behind the homogenate homogeneous, by 80 kilograms of portions, weighing becomes 4 parts of fermentation base-materials.
Prepare 9.6 kilograms of fermentation base-materials of domesticated strain by above-mentioned steps, by 2.4 kilograms of portions, be divided into 4 parts, respectively below the weighing 1., 2., 8., 9. each 2.4g(of bacterial classification is 10,000,000,000 CFU/g), sneak into respectively in every part of fermentation raw material, stir, put into 40 ℃ of insulating boxs and cultivated 10 hours, obtain domestication fermentation mother and plant.
1. streptococcus thermophilus (Streptococcus thermophilus);
2. lactobacillus bulgaricus (Lactobacillus bulgaricus);
3. Lactobacillus rhamnosus (Lactobacillus rhamnosus);
4. lactobacillus fermenti (Lactobacillus fermentum);
5. lactobacillus paraceasi (Lactobacillus paracasei);
6. Lactobacillus helveticus (Lactobacillus helveticus);
7. lactobacillus acidophilus (Lactobacillus acidophilus);
8. long Bacillus bifidus (Bifidobacterium longum);
9. LP28 Lactobacillus plantarum (CGMCC No.3346);
10. GRX02 streptococcus thermophilus (CGMCC No.2525).
The domestication fermentation mother of above-mentioned preparation is planted each 2.4 kilograms, sneak into respectively in the fermentation base-material that makes by preceding method, namely sneak in 3% ratio, mixing is placed on 37 ℃ of environment bottom fermentations 16 hours respectively, measure the ph value, reach 4.8 and namely change under 15 ℃ of environment and deposit, become the fermentation grog, and carry out immediately next step complex process step.The fermentation grog is by corresponding bacterium numbering mark.
With the fermentation grog of above-mentioned fermentation success 1., 2., 8., 9. number, all mix, add 32 kilograms of FOSs in 10% ratio, and add 64 the gram Aspartames, 320 the gram flavorants, fully mix, get final product the filling and package finished product, make a kind of functional food that is conducive to improve allergic constitution.
Embodiment 3: the manufacture method with probio natto juice of protection liver effect:
The soybean processing method is with the soybean processing method among the above-mentioned embodiment 2.
Prepare 9.6 kilograms of fermentation base-materials of domesticated strain by above-mentioned steps, by 2.4 kilograms of portions, be divided into 4 parts, respectively below the weighing 2., 3., 8., 10. each 2.4g(of bacterial classification is 10,000,000,000 CFU/g), sneak into respectively in every part of fermentation raw material, stir, put into 40 ℃ of insulating boxs and cultivated 10 hours, obtain domestication fermentation mother and plant.
1. streptococcus thermophilus (Streptococcus thermophilus);
2. lactobacillus bulgaricus (Lactobacillus bulgaricus);
3. Lactobacillus rhamnosus (Lactobacillus rhamnosus);
4. lactobacillus fermenti (Lactobacillus fermentum);
5. lactobacillus paraceasi (Lactobacillus paracasei);
6. Lactobacillus helveticus (Lactobacillus helveticus);
7. lactobacillus acidophilus (Lactobacillus acidophilus);
8. long Bacillus bifidus (Bifidobacterium longum);
9. LP28 Lactobacillus plantarum (CGMCC No.3346);
10. GRX02 streptococcus thermophilus (CGMCC No.2525).
The domestication fermentation mother of above-mentioned preparation is planted each 2.4 kilograms, sneak into respectively in the fermentation base-material that makes by preceding method, namely sneak in 3% ratio, mixing is placed on 37 ℃ of environment bottom fermentations 16 hours respectively, measure the ph value, reach 4.8 and namely change under 15 ℃ of environment and deposit, become the fermentation grog, and carry out immediately next step complex process step.The fermentation grog is by corresponding bacterium numbering mark.
With the fermentation grog of above-mentioned fermentation success 2., 3., 8., 10. number; all mix; add 32 kilograms of FOSs in 10% ratio; and add 48 the gram Aspartames, 480 the gram flavorants; fully mix; get final product the filling and package finished product, make a kind of liver-protective functional food that is conducive to.
Embodiment 4: the manufacture method with probio natto juice of comprehensive health-care efficacy:
Soybean is processed: take by weighing 100 kilograms of high quality soybeans, after impurity and the soybean that goes mouldy are removed in screening, insert steamer with 200 ℃ of Steam Heating 10m in.Cleans with clean water after taking out, and add 500 kilograms of drinking water and under natural normal temperature, soaked 14 hours twice of clear water rinsing, the elimination excessive moisture, take out after 3 hours with the high-temperature steam boiling, roughly grind to the sauce shape with the bread and cheese grinder, grinding with colloid mill becomes fine and smooth underflow shape again.Add 1 times of sterilising drinking water of material weight during the grinding.When making temperature be down to 45 ℃ through naturally cooling off behind the homogenate homogeneous, by 40 kilograms of portions, weighing becomes 10 parts of fermentation base-materials.
Prepare 12 kilograms of fermentation base-materials of domesticated strain by above-mentioned steps, by 1.2 kilograms of portions, be divided into 10 parts, 1. be 10,000,000,000 CFU/g to 10. each 1.2g(of bacterial classification below the weighing respectively), sneak into respectively in every part of fermentation raw material, stir, put into 42 ℃ of insulating boxs and cultivated 10 hours, obtain domestication fermentation mother and plant.
1. streptococcus thermophilus (Streptococcus thermophilus);
2. lactobacillus bulgaricus (Lactobacillus bulgaricus);
3. Lactobacillus rhamnosus (Lactobacillus rhamnosus);
4. lactobacillus fermenti (Lactobacillus fermentum);
5. lactobacillus paraceasi (Lactobacillus paracasei);
6. Lactobacillus helveticus (Lactobacillus helveticus);
7. lactobacillus acidophilus (Lactobacillus acidophilus);
8. long Bacillus bifidus (Bifidobacterium longum);
9. LP28 Lactobacillus plantarum (CGMCC No.3346);
10. GRX02 streptococcus thermophilus (CGMCC No.2525).
The domestication fermentation mother of above-mentioned preparation is planted each 1.2 kilograms, sneak into respectively in the fermentation base-material that makes by preceding method, namely sneak in 3% ratio, mixing is placed on 40 ℃ of environment bottom fermentations 12 hours respectively, measure the ph value, reach 4.8 and namely change under 15 ℃ of environment and deposit, become the fermentation grog, and carry out immediately next step complex process step.The fermentation grog is by corresponding bacterium numbering mark.
10. number the fermentation grog of above-mentioned fermentation success 1. to, is all mixed, by 62 kilograms of 15% ratio interpolation FOSs, and add 32 the gram Aspartames, 480 the gram flavorants, fully mix, get final product the filling and package finished product, make a kind of functional probio natto juice food.
The above only is part preferred embodiment of the present invention; be noted that for those skilled in the art; under the prerequisite that does not break away from the principle of the invention; can also make some improvement, collocation and retouching, these improvement, collocation and retouching also should be considered as protection scope of the present invention.
Claims (7)
1. probio natto juice manufacturing technique is characterized in that, comprises following sequential steps:
Step 1: soybean Passivation Treatment:
With soybean through screening, remove impurity and the soybean that goes mouldy after, insert in the steamer, with 120-200 ℃ Steam Heating 10-20 minute, obtain the soybean of Passivation Treatment;
Step 2: soybean is softening processes:
After the soybean water cleaning with Passivation Treatment, put into the drinking water of 5 times of dried beans weight, soaked at normal temperatures 12-15 hour, make the soybean cubical expansivity greater than 100%, then with the moisture elimination, obtain softening soybean of processing;
Step 3: soybean maturation process:
Softening soybean of processing is inserted in the steamer, use 100-150 ℃ Steam Heating 2-5 hour, make the abundant slaking of soybean soft, obtain the soybean of maturation process;
Step 4: the soybean pulp is processed:
The soybean of maturation process is roughly ground to the sauce shape with grinder, grind the soya-bean milk that becomes fine and smooth underflow shape with colloid mill again, add the soybean weight 0.5-3 sterilising drinking water doubly of maturation process during grinding, after processing through homogeneous, naturally cool to below 45 ℃, obtain the soybean that pulp is processed;
Step 5: the female kind of preparation domestication fermentation:
Get several live body probio as fermented bacterium, get the soybean of pulp processing as fermentation substrate, each fermented bacterium and the fermentation substrate ratio in 10,000,000,000 CFU fermented bacterium/kilogram fermentation substrate is is fully stirred and evenly mixed, place 40-43 ℃ of lower the cultivation 8-12 hour, obtain domestication fermentation mother and plant;
Step 6: the inoculation probiotics fermention is female plants and fermentation process:
Get the soybean of pulp processing as the fermentation base-material, the female kind of each domestication fermentation and the weight proportion of fermentation base-material by 3-5:100 are mixed, placed 35-40 ℃ of bottom fermentation 8-15 hour, when the pH value reaches 4.8, change under the normal temperature, obtain the grog that ferments;
Step 7: complex treatment:
The fermentation grog of all categories is mixed, and the composite mixed material that obtains is probio natto juice.
2. probio natto juice manufacturing technique according to claim 1 is characterized in that:
The composite mixed material that obtains in the described step 7 also evenly mixes with the weight proportion of FOS by 100:10-20, then carries out filling and package.
3. probio natto juice manufacturing technique according to claim 1 is characterized in that:
The composite mixed material that obtains in the described step 7 also evenly mixes with FOS, Aspartame and the flavorant weight proportion by 100:10-20:0.01-0.02: 0.1-0.2, then carries out filling and package.
4. according to claim 1,2 or 3 described probio natto juice manufacturing techniques, it is characterized in that:
Probio in the described step 5 is following several:
Streptococcus thermophilus (
Streptococcus thermophilus);
Lactobacillus bulgaricus (
Lactobacillus bulgaricus);
Lactobacillus rhamnosus (
Lactobacillus rhamnosus);
Lactobacillus fermenti (
Lactobacillus fermentum);
Lactobacillus paraceasi (
Lactobacillus paracasei);
Lactobacillus helveticus (
Lactobacillus helveticus);
Lactobacillus acidophilus (
Lactobacillus acidophilus);
Long Bacillus bifidus (
Bifidobacterium longum).
5. according to claim 1,2 or 3 described probio natto juice manufacturing techniques, it is characterized in that:
Probio in the described step 5 is following several:
Streptococcus thermophilus (
Streptococcus thermophilus);
Lactobacillus bulgaricus (
Lactobacillus bulgaricus);
Long Bacillus bifidus (
Bifidobacterium longum);
LP28 Lactobacillus plantarum (CGMCC No.3346).
6. according to claim 1,2 or 3 described probio natto juice manufacturing techniques, it is characterized in that:
Probio in the described step 5 is following several:
Lactobacillus bulgaricus (
Lactobacillus bulgaricus);
Lactobacillus rhamnosus (
Lactobacillus rhamnosus);
Long Bacillus bifidus (
Bifidobacterium longum);
GRX02 streptococcus thermophilus (CGMCC No.2525).
7. according to claim 1,2 or 3 described probio natto juice manufacturing techniques, it is characterized in that:
Probio in the described step 5 is following several:
Streptococcus thermophilus (
Streptococcus thermophilus);
Lactobacillus bulgaricus (
Lactobacillus bulgaricus);
Lactobacillus rhamnosus (
Lactobacillus rhamnosus);
Lactobacillus fermenti (
Lactobacillus fermentum);
Lactobacillus paraceasi (
Lactobacillus paracasei);
Lactobacillus helveticus (
Lactobacillus helveticus);
Lactobacillus acidophilus (
Lactobacillus acidophilus);
Long Bacillus bifidus (
Bifidobacterium longum);
LP28 Lactobacillus plantarum (CGMCC No.3346);
GRX02 streptococcus thermophilus (CGMCC No.2525).
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210440158.1A CN102894098B (en) | 2012-11-07 | 2012-11-07 | Process for producing probiotic natto juice |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210440158.1A CN102894098B (en) | 2012-11-07 | 2012-11-07 | Process for producing probiotic natto juice |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN102894098A true CN102894098A (en) | 2013-01-30 |
| CN102894098B CN102894098B (en) | 2014-04-09 |
Family
ID=47566817
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201210440158.1A Active CN102894098B (en) | 2012-11-07 | 2012-11-07 | Process for producing probiotic natto juice |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN102894098B (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105124442A (en) * | 2015-07-31 | 2015-12-09 | 许昌强生生物有限责任公司 | Fermented finished soybean products and preparation method thereof |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1460429A (en) * | 2003-06-13 | 2003-12-10 | 王禾 | Method for preparing sweetish whole grain sour bean by means of multistrain fermentation method |
| CN101932250A (en) * | 2007-11-23 | 2010-12-29 | 荷兰联合利华有限公司 | The soy-based beverage of fermentation |
| CN102210348A (en) * | 2011-05-27 | 2011-10-12 | 天津科技大学 | Production method for probiotics fermentation-type acid mung bean milk |
| CN102217675A (en) * | 2010-04-19 | 2011-10-19 | 光泉牧场股份有限公司 | Natto fermented milk and manufacturing method thereof |
-
2012
- 2012-11-07 CN CN201210440158.1A patent/CN102894098B/en active Active
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1460429A (en) * | 2003-06-13 | 2003-12-10 | 王禾 | Method for preparing sweetish whole grain sour bean by means of multistrain fermentation method |
| CN101932250A (en) * | 2007-11-23 | 2010-12-29 | 荷兰联合利华有限公司 | The soy-based beverage of fermentation |
| CN102217675A (en) * | 2010-04-19 | 2011-10-19 | 光泉牧场股份有限公司 | Natto fermented milk and manufacturing method thereof |
| CN102210348A (en) * | 2011-05-27 | 2011-10-12 | 天津科技大学 | Production method for probiotics fermentation-type acid mung bean milk |
Non-Patent Citations (1)
| Title |
|---|
| 蒋立文等: "利用纳豆菌发酵大豆乳液的特性研究", 《食品与发酵工业》 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105124442A (en) * | 2015-07-31 | 2015-12-09 | 许昌强生生物有限责任公司 | Fermented finished soybean products and preparation method thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| CN102894098B (en) | 2014-04-09 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101731358B (en) | Soybean milk free from beany flavor, preparation method and use thereof | |
| CN105794995A (en) | Technology for preparing Suanjiang tofu from LAB (lactic acid bacteria) fermented yellow serofluid | |
| CN101297664B (en) | Natural hard cheese with design and color and producing method thereof | |
| CN101524150B (en) | Microbial ecological agent and preparation method thereof | |
| CN106172775A (en) | A kind of fruity flavored fermented milk and preparation method thereof | |
| CN103893214A (en) | Probiotics viable bacteria powder produced by whole oat solid-state mixed fermentation and preparation method of probiotics viable bacteria powder | |
| CN104206528A (en) | Walnut flavor fermented milk making process | |
| CN101632473A (en) | Apple probiotic fermented drink and production method | |
| CN103283835B (en) | Fermented soymilk with barley fragrance | |
| CN106172764A (en) | A kind of nut taste flavored fermented milk and preparation method thereof | |
| CN106070656A (en) | A kind of Rhizoma Steudnerae Henryanae lactobacillus composite drink and preparation method thereof | |
| CN110122567A (en) | Composite fermentation cream with anti-oxidation function and preparation method thereof | |
| CN104651275A (en) | Probiotic culture medium and application thereof | |
| CN108450943A (en) | A kind of Chinese pear-leaved crabapple ferment and preparation method thereof | |
| CN103564049B (en) | Trichosanthis peel fermented milk drink and preparation method thereof | |
| CN101637290A (en) | Grape probiotic fermentation beverage and making method | |
| CN104365845B (en) | A kind of preparation method of fermented type Mung Bean Milk Drink | |
| CN104365858B (en) | A kind of preparation method of fermented type ginkgo peanut milk drink | |
| CN112715654B (en) | Lactobacillus plantarum fermented milk and preparation method thereof | |
| CN101632471A (en) | Pineapple probiotic fermented drink and production method | |
| CN116218748B (en) | Pea protein yoghurt starter and preparation method of pea protein yoghurt | |
| CN102894098B (en) | Process for producing probiotic natto juice | |
| CN111418657A (en) | Preparation method of fermented black soybean milk beverage | |
| CN103202336B (en) | Preparation process of hop health care yoghurt | |
| CN103937718B (en) | Soya-bean milk streptococcus, soy yogurt leavening and application thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant |