CN108094793A - A kind of natto fermentation drink and preparation method thereof - Google Patents
A kind of natto fermentation drink and preparation method thereof Download PDFInfo
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- CN108094793A CN108094793A CN201711465213.1A CN201711465213A CN108094793A CN 108094793 A CN108094793 A CN 108094793A CN 201711465213 A CN201711465213 A CN 201711465213A CN 108094793 A CN108094793 A CN 108094793A
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- natto
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- 238000000855 fermentation Methods 0.000 title claims abstract description 70
- 230000004151 fermentation Effects 0.000 title claims abstract description 65
- 238000002360 preparation method Methods 0.000 title claims abstract description 21
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 claims abstract description 108
- 241000894006 Bacteria Species 0.000 claims abstract description 49
- 244000068988 Glycine max Species 0.000 claims abstract description 38
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 38
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims abstract description 38
- 244000269722 Thea sinensis Species 0.000 claims abstract description 36
- 235000006468 Thea sinensis Nutrition 0.000 claims abstract description 31
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 27
- 244000063299 Bacillus subtilis Species 0.000 claims abstract description 19
- 235000014469 Bacillus subtilis Nutrition 0.000 claims abstract description 19
- 239000004310 lactic acid Substances 0.000 claims abstract description 19
- 235000014655 lactic acid Nutrition 0.000 claims abstract description 19
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- HDTRYLNUVZCQOY-LIZSDCNHSA-N alpha,alpha-trehalose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-LIZSDCNHSA-N 0.000 claims abstract description 16
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- 238000003756 stirring Methods 0.000 claims description 10
- GUBGYTABKSRVRQ-XLOQQCSPSA-N Alpha-Lactose Chemical compound O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@H](O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-XLOQQCSPSA-N 0.000 claims description 5
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- 229910052500 inorganic mineral Inorganic materials 0.000 abstract description 3
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- GOMNOOKGLZYEJT-UHFFFAOYSA-N isoflavone Chemical compound C=1OC2=CC=CC=C2C(=O)C=1C1=CC=CC=C1 GOMNOOKGLZYEJT-UHFFFAOYSA-N 0.000 description 2
- CJWQYWQDLBZGPD-UHFFFAOYSA-N isoflavone Natural products C1=C(OC)C(OC)=CC(OC)=C1C1=COC2=C(C=CC(C)(C)O3)C3=C(OC)C=C2C1=O CJWQYWQDLBZGPD-UHFFFAOYSA-N 0.000 description 2
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- 108010053835 Catalase Proteins 0.000 description 1
- 102000016938 Catalase Human genes 0.000 description 1
- 206010009944 Colon cancer Diseases 0.000 description 1
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- 208000004232 Enteritis Diseases 0.000 description 1
- 208000007882 Gastritis Diseases 0.000 description 1
- 208000036495 Gastritis atrophic Diseases 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- 102000004882 Lipase Human genes 0.000 description 1
- 108090001060 Lipase Proteins 0.000 description 1
- 239000004367 Lipase Substances 0.000 description 1
- 240000002853 Nelumbo nucifera Species 0.000 description 1
- 235000006508 Nelumbo nucifera Nutrition 0.000 description 1
- 235000006510 Nelumbo pentapetala Nutrition 0.000 description 1
- 108091005804 Peptidases Proteins 0.000 description 1
- 239000004365 Protease Substances 0.000 description 1
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 description 1
- 208000034189 Sclerosis Diseases 0.000 description 1
- 102000019197 Superoxide Dismutase Human genes 0.000 description 1
- 108010012715 Superoxide dismutase Proteins 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 235000019418 amylase Nutrition 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- PYMYPHUHKUWMLA-WDCZJNDASA-N arabinose Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)C=O PYMYPHUHKUWMLA-WDCZJNDASA-N 0.000 description 1
- PYMYPHUHKUWMLA-UHFFFAOYSA-N arabinose Natural products OCC(O)C(O)C(O)C=O PYMYPHUHKUWMLA-UHFFFAOYSA-N 0.000 description 1
- 210000001367 artery Anatomy 0.000 description 1
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- 206010012601 diabetes mellitus Diseases 0.000 description 1
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- 239000000835 fiber Substances 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 235000001497 healthy food Nutrition 0.000 description 1
- 230000000968 intestinal effect Effects 0.000 description 1
- 210000003734 kidney Anatomy 0.000 description 1
- 235000019421 lipase Nutrition 0.000 description 1
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- 238000012986 modification Methods 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 230000000505 pernicious effect Effects 0.000 description 1
- 235000019419 proteases Nutrition 0.000 description 1
- 239000000344 soap Substances 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/38—Other non-alcoholic beverages
- A23L2/382—Other non-alcoholic beverages fermented
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/125—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives containing carbohydrate syrups; containing sugars; containing sugar alcohols; containing starch hydrolysates
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Molecular Biology (AREA)
- Mycology (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
It is made of the present invention provides a kind of natto fermentation drink soya bean, black soya bean, black tea, green tea, oolong tea, brewer's wort, mountain spring water, cloves, peppermint, saccharomycete, lactic acid bacteria, Bacillus natto, acetic acid bacteria, trehalose, oligomeric lactose, L arabinoses.Its preparation method is simple, and raw material is easy to get, capable of direct drinking without food additives, full of nutrition, safe and healthy；Using soya bean, black soya bean and brewer's wort as raw material, pass through the batch fermentation of saccharomycete, Bacillus natto, lactic acid bacteria and acetic acid bacteria, make in final natto fermentation drink obtained rich in a variety of amino acid, protein, carbohydrate, vitamin, minerals, theaflavin, thearubigin, Nattokinase and a variety of probiotics, soften blood vessel, beneficial to stomach health；The addition of green tea, oolong tea improves the fishy smell of natto, and has organically merged the flavour of natto, tea, vinegar, sugar, in addition cloves, the collective effect of peppermint are, it can be achieved that inhibit varied bacteria growing so that the fermented beverage is more safe and healthy.
Description
Technical field
The invention belongs to field of health care products, more particularly, to a kind of natto fermentation drink and preparation method thereof.
Background technology
Natto, soybean form through fermenting bacillus natto, are a kind of healthy food.Its ingredient is:Moisture 61.8%, crude protein
19.26%th, crude fat 8.17%, carbohydrate 6.09%, crude fibre 2.2%, ash content 1.86%, as vegetable food,
Crude protein, fat are most abundant.Rich in the blue or green element of soap in natto, constipation can be improved, reduce blood fat, prevention colorectal cancer, reduce cholesterol,
Soften blood vessel, preventing hypertension and artery sclerosis；Contain free isoflavone like substance and a variety of beneficial to human body in natto
Enzyme, such as superoxide dismutase, catalase, protease, amylase, lipase, especially Nattokinase, can dissolve
Thrombus；Intake Bacillus natto living can adjust intestinal flora balance, prevention dysentery, enteritis and constipation；The viscosity that natto fermentation generates
Substance is coated on gastrointestinal tract mucous surface, thus can protect stomach and intestine.Although natto has the advantages of so many, natto is not people
People is suitable for eating, and natto contains the substances such as higher protein and purine, can induce gout, aggravate kidney burden, receive in addition
The corrupt smell of beans uniqueness makes many people be difficult to receive, therefore natto is mixed with tea, in lactic acid bacteria, saccharomycete, acetic acid bacteria
New amino acid and nutriment, while the adjustable smell allotted are generated under collective effect, a kind of natto fermentation drink is made,
There is realistic meaning.
Fermented tea is a kind of sugar, black tea, water and substance beneficial to human body of the natural fermented rear generation of strain,
The acidity of body inhibits the growth of harmful bacteria again, the effect very useful to human body health, especially to atrophic gastritis, stomach
Ulcer difficult disease has good therapeutic effect, therefore also known as " Hypon ", " stomach is precious ".The fermentation process of fermented tea is added to natto
Stage after fermentation makes natto fermentation drink, is conducive to the absorption of the drink and enriching for nutritional ingredient.
The content of the invention
In view of this, the present invention is directed to propose a kind of natto fermentation drink and preparation method thereof, improves the utilization of natto
Rate, provide containing Bacillus natto, lactic acid bacteria, acetic acid bacteria health products, the drink be rich in various enzymes, various amino acid, protein,
Carbohydrate, vitamin, minerals soften blood vessel, and beneficial to stomach health, and rich in taste is mellow, are easy to the person's of being drunk receiving.
In order to achieve the above objectives, the technical proposal of the invention is realized in this way：
A kind of natto fermentation drink, the fermented beverage are prepared by the raw material for including following parts by weight：Soya bean 30%
~60%, black soya bean 15%~30%, black tea 5%~8%, green tea 5%~8%, oolong tea 5%~8%, brewer's wort 3%~
6%, mountain spring water 70%~110%, peppermint 4%~6%, cloves 2%~5%, saccharomycete 2%~3%, lactic acid bacteria 4%~
6%, Bacillus natto 2%~3%, acetic acid bacteria 4%~6%, trehalose 6%~8%, oligomeric lactose 6%~8%, L-arabinose
6%~8%.
Further, the natto fermentation drink include soya bean 40%~50%, black soya bean 20%~25%, black tea 6%~
7%, green tea 6%~7%, oolong tea 6%~7%, brewer's wort 4%~5%, mountain spring water 80%~100%, peppermint 4.5%~
5.5%, cloves 3%~4%, saccharomycete 2.3%~2.7%, lactic acid bacteria 4.5%~5.5%, Bacillus natto 2.3%~2.7%,
Acetic acid bacteria 4.5%~5.5%, trehalose 6.5%~7.5%, oligomeric lactose 6.5%~7.5%, L-arabinose 6.5%~
7.5%.
Further, the natto fermentation drink includes soya bean 45%, black soya bean 22.5%, black tea 6.5%, green tea 6.5%, crow
Imperial tea 6.5%, brewer's wort 4.5%, mountain spring water 90%, peppermint 5%, cloves 3.5%, saccharomycete 2.5%, lactic acid bacteria 5%, natto
Bacterium 2.5%, acetic acid bacteria 5%, trehalose 7%, oligomeric lactose 7%, L-arabinose 7%.
A kind of preparation method of natto fermentation drink, this method comprises the following steps：
A, the preparation of natto：The soya bean of selected high-quality uniform particle diameter and black soya bean, clean up, 3 times of water soaked overnights, and 100
DEG C vapor steams 50min, drains, and is cooled to 40 DEG C, is inoculated with Bacillus natto, when 38 DEG C of fermented and cultured 14-36 of constant temperature are small, after-ripening；
B, lactobacillus-fermented：Natto obtained is added in into mountain spring water, homogenizer is crossed, stirs evenly, lactic acid bacteria is added in, 45
When fermentation 8~11 is small under DEG C constant temperature, natto fermentation liquid is made；
C, acetic acid bacteria ferments：By the natto fermentation liquid obtained in the step b and black tea, green tea, oolong tea, brewer's wort,
Mountain spring water mixes, and adds in fresh mint, cloves, is uniformly mixed, adds saccharomycete, acetic acid bacteria, ferment 5-7 days at 32 DEG C,
Acetic acid fermented liquid is made；
D, allocate：The acetic acid fermented liquid of gained in the step c is filtered, clear liquid is taken to add in trehalose, oligomeric
Lactose, L-arabinose, stir evenly, and are cooled to room temperature, filling to get natto fermentation drink.
The preparation of above-mentioned natto generates tunica albuginea with soybean surface, and it is boundary to have haircuts to occur, and after-ripening is to be placed in refrigerator
When low temperature maturation 5~8 is small.
Above-mentioned lactobacillus-fermented is that condition is anaerobic fermentation, and acetic acid bacteria fermentation condition is aerobic fermentation.
Above-mentioned natto fermentation drink, which can pass through dry powder processed, can be made the higher natto fermentation solid acid beverage of purity.
Above-mentioned natto fermentation drink is inhibiting stomach Helicobacter pylori, is adjusting human body stomach health and prevention of cardiovascular disease
Application in disease.
Compared with the prior art, natto fermentation drink of the present invention and preparation method thereof has the advantage that：
(1) natto fermentation drink of the present invention and preparation method thereof, is added to fermented tea in soybean isoflavone by natto strain
In fermentation process, nutrition and the functional component of natto are remained to greatest extent, the bad smell of natto is made to be improved, it is organic
Ground has merged the flavour of natto, tea, vinegar, sugar, meanwhile, high content of protein matter and purine substance in natto is made further to divide
Solution, avoids gout and the burden of renal metabolism.Cloves and the addition of peppermint, have also further functioned as antibacterial effect, have been not required to volume
Outer addition food additives；
(2) Bacillus natto of natto fermentation drink use, lactic acid bacteria, saccharomycete, the batch fermentation of acetic acid bacteria, product are rich in
A variety of amino acid, carbohydrate, minerals, the Nattokinase of vitamin and thrombus, nutrient health.The fermented beverage provides richness
Acid beverage containing a variety of probiotics promotes the multiplication of profitable strain and development in gastrointestinal tract, while can inhibit stomach H. pylori
The pernicious bacterias such as bacterium, it is significant to the health care of the crowds such as the gastritis as caused by stomach Helicobacter pylori, gastric ulcer；
(3) it is Arabic that functional form sugar trehalose, oligomeric lactose and L- are also added in natto fermentation drink of the present invention
Sugar is used suitable for the crowd of each age level such as diabetes patient；
(4) product fragrance of the present invention is strong, mellow in taste, has and inhibits stomach Helicobacter pylori, adjusts human body stomach and be good for
The effect of health and prevention of cardiovascular disease.
Specific embodiment
As described below is only presently preferred embodiments of the present invention, is not intended to limit the invention, all essences in the present invention
With within principle, any modifications, equivalent replacements and improvements are made should all be included in the protection scope of the present invention god.
Embodiment 1
A kind of natto fermentation drink, is prepared by the raw material for including following parts by weight：
30 parts of soya bean, 15 parts of black soya bean, 5 parts of black tea, 5 parts of green tea, 5 parts of oolong tea, 3 parts of brewer's wort, 70 parts of mountain spring water, peppermint
4 parts, 2 parts of cloves, 2 parts of saccharomycete, 4 parts of lactic acid bacteria, 2 parts of Bacillus natto, 4 parts of acetic acid bacteria, 6 parts of trehalose, 6 parts of oligomeric lactose, L-
6 parts of arabinose.
The preparation method of the natto fermentation drink, includes the following steps：
A, the preparation of natto：The soya bean of selected high-quality uniform particle diameter and black soya bean, clean up, 3 times of water soaked overnights, and 100
DEG C vapor steams 50min, drains, and is cooled to 40 DEG C, is inoculated with Bacillus natto, when 38 DEG C of fermented and cultureds 20 of constant temperature are small, is placed in refrigerator
When low temperature maturation 5 is small, soybean surface generates tunica albuginea at this time, there is haircuts appearance；
B, lactobacillus-fermented：Natto obtained is added in into mountain spring water, homogenizer is crossed, stirs evenly, lactic acid bacteria is added in, 45
When anaerobic fermentation 8 is small under DEG C constant temperature, natto fermentation liquid is made；
C, acetic acid bacteria ferments：By the natto fermentation liquid obtained in the step b and black tea, green tea, oolong tea, brewer's wort,
Mountain spring water adds in fresh mint, cloves, is uniformly mixed according to above-mentioned parts by weight, adds saccharomycete, acetic acid bacteria, at 32 DEG C
Acetic acid fermented liquid is made in fermentation 5 days；
D, allocate：The acetic acid fermented liquid of gained in the step c is filtered, clear liquid is taken to add in trehalose, oligomeric
Lactose, L-arabinose, stir evenly, and are cooled to room temperature, filling to get natto fermentation drink.
Embodiment 2
A kind of natto fermentation drink, is prepared by the raw material for including following parts by weight：
45 parts of soya bean, 22.5 parts of black soya bean, 6.5 parts of black tea, 6.5 parts of green tea, 6.5 parts of oolong tea, 4.5 parts of brewer's wort, mountain spring
90 parts of water, 5 parts of peppermint, 3.5 parts of cloves, 2.5 parts of saccharomycete, 5 parts of lactic acid bacteria, 2.5 parts of Bacillus natto, 5 parts of acetic acid bacteria, trehalose 7
Part, 7 parts of oligomeric lactose, 7 parts of L-arabinose.
The preparation method of the natto fermentation drink, includes the following steps：
A, the preparation of natto：The soya bean of selected high-quality uniform particle diameter and black soya bean, clean up, 3 times of water soaked overnights, and 100
DEG C vapor steams 50min, drains, and is cooled to 40 DEG C, is inoculated with Bacillus natto, when 38 DEG C of fermented and cultureds 30 of constant temperature are small, is placed in refrigerator
When low temperature maturation 7 is small, soybean surface generates tunica albuginea at this time, there is haircuts appearance；
B, lactobacillus-fermented：Natto obtained is added in into mountain spring water, homogenizer is crossed, stirs evenly, lactic acid bacteria is added in, 45
When anaerobic fermentation 10 is small under DEG C constant temperature, natto fermentation liquid is made；
C, acetic acid bacteria ferments：By the natto fermentation liquid obtained in the step b and black tea, green tea, oolong tea, brewer's wort,
Mountain spring water adds in fresh mint, cloves, is uniformly mixed according to above-mentioned parts by weight, adds saccharomycete, acetic acid bacteria, at 32 DEG C
Acetic acid fermented liquid is made in fermentation 6 days；
D, allocate：The acetic acid fermented liquid of gained in the step c is filtered, clear liquid is taken to add in trehalose, oligomeric
Lactose, L-arabinose, stir evenly, and are cooled to room temperature, filling to get natto fermentation drink.
Embodiment 3
A kind of natto fermentation drink, is prepared by the raw material for including following parts by weight：
It is 60 parts of soya bean, 30 parts of black soya bean, 8 parts of black tea, 8 parts of green tea, 8 parts of oolong tea, 6 parts of brewer's wort, 110 parts of mountain spring water, thin
6 parts of lotus, 5 parts of cloves, 3 parts of saccharomycete, 6 parts of lactic acid bacteria, 3 parts of Bacillus natto, 6 parts of acetic acid bacteria, 8 parts of trehalose, 8 parts of oligomeric lactose,
8 parts of L-arabinose.
The preparation method of the natto fermentation drink, includes the following steps：
A, the preparation of natto：The soya bean of selected high-quality uniform particle diameter and black soya bean, clean up, 3 times of water soaked overnights, and 100
DEG C vapor steams 50min, drains, and is cooled to 40 DEG C, is inoculated with Bacillus natto, when 38 DEG C of fermented and cultureds 36 of constant temperature are small, is placed in refrigerator
When low temperature maturation 8 is small, soybean surface generates tunica albuginea at this time, there is haircuts appearance；
B, lactobacillus-fermented：Natto obtained is added in into mountain spring water, homogenizer is crossed, stirs evenly, lactic acid bacteria is added in, 45
When anaerobic fermentation 11 is small under DEG C constant temperature, natto fermentation liquid is made；
C, acetic acid bacteria ferments：By the natto fermentation liquid obtained in the step b and black tea, green tea, oolong tea, brewer's wort,
Mountain spring water mixes, and adds in fresh mint, cloves, is uniformly mixed according to above-mentioned parts by weight, adds saccharomycete, acetic acid bacteria, in
It ferments 7 days at 32 DEG C, acetic acid fermented liquid is made；
D, allocate：The acetic acid fermented liquid of gained in the step c is filtered, clear liquid is taken to add in trehalose, oligomeric
Lactose, L-arabinose, stir evenly, and are cooled to room temperature, filling to get natto fermentation drink.
By natto fermentation drink drying made from embodiment 3 to softwood, softwood is taken out, 16 mesh sieve series are crossed on granulator
Grain, drying powder processed, regathers bottling when 60 DEG C of temperature holding, baking 1.5~2 are small, and the higher natto fermentation solid of purity is made
Acid beverage.
Claims (8)
1. a kind of natto fermentation drink, it is characterised in that：The fermented beverage is prepared by the raw material for including following parts by weight：
Soya bean 30%~60%, black soya bean 15%~30%, black tea 5%~8%, green tea 5%~8%, oolong tea 5%~8%, brewer's wort
3%~6%, mountain spring water 70%~110%, peppermint 4%~6%, cloves 2%~5%, saccharomycete 2%~3%, lactic acid bacteria 4%
~6%, Bacillus natto 2%~3%, acetic acid bacteria 4%~6%, trehalose 6%~8%, oligomeric lactose 6%~8%, L- Arab
Sugar 6%~8%.
2. natto fermentation drink according to claim 1, it is characterised in that：The natto fermentation drink includes soya bean 40%
~50%, black soya bean 20%~25%, black tea 6%~7%, green tea 6%~7%, oolong tea 6%~7%, brewer's wort 4%~
5%, mountain spring water 80%~100%, peppermint 4.5%~5.5%, cloves 3%~4%, saccharomycete 2.3%~2.7%, lactic acid bacteria
4.5%~5.5%, Bacillus natto 2.3%~2.7%, acetic acid bacteria 4.5%~5.5%, trehalose 6.5%~7.5%, oligomeric breast
Sugar 6.5%~7.5%, L-arabinose 6.5%~7.5%.
3. natto fermentation drink according to claim 1, it is characterised in that：The natto fermentation drink includes soya bean
45%, black soya bean 22.5%, black tea 6.5%, green tea 6.5%, oolong tea 6.5%, brewer's wort 4.5%, mountain spring water 90%, peppermint
5%, cloves 3.5%, saccharomycete 2.5%, lactic acid bacteria 5%, Bacillus natto 2.5%, acetic acid bacteria 5%, trehalose 7%, oligomeric lactose
7%, L-arabinose 7%.
4. a kind of preparation method of claim 1-3 any one of them natto fermentation drink, it is characterised in that：This method includes
Following steps：
A, the preparation of natto：The soya bean of selected high-quality uniform particle diameter and black soya bean, clean up, 3 times of water soaked overnights, 100 DEG C of water
Steam steams 50min, drains, and is cooled to 40 DEG C, is inoculated with Bacillus natto, when 38 DEG C of fermented and cultured 14-36 of constant temperature are small, after-ripening；
B, lactobacillus-fermented：Natto obtained is added in into mountain spring water, homogenizer is crossed, stirs evenly, lactic acid bacteria is added in, in 45 DEG C of perseverances
When the lower fermentation 8~11 of temperature is small, natto fermentation liquid is made；
C, acetic acid bacteria ferments：By the natto fermentation liquid obtained in the step b and black tea, green tea, oolong tea, brewer's wort, mountain spring
Water mixes, and adds in fresh mint, cloves, is uniformly mixed, adds saccharomycete, acetic acid bacteria, ferment 5-7 days at 32 DEG C, is made
Acetic acid fermented liquid；
D, allocate：By in the step c gained acetic acid fermented liquid be filtered, take clear liquid add in trehalose, oligomeric lactose,
L-arabinose stirs evenly, and is cooled to room temperature, filling to get natto fermentation drink.
5. the preparation method of natto fermentation drink according to claim 4, it is characterised in that：The preparation of the natto is with big
Beans surface generates tunica albuginea, has haircuts to occur for boundary, and after-ripening is when being placed on that low temperature maturation 5~8 is small in refrigerator.
6. the preparation method of natto fermentation drink according to claim 4, it is characterised in that：The lactobacillus-fermented condition
For anaerobic fermentation, acetic acid bacteria fermentation condition is aerobic fermentation.
7. according to claim 1-3 any one of them natto fermentation drinks, it is characterised in that：The fermented beverage can be through overdrying
The higher natto fermentation solid acid beverage of purity can be made in dry powder processed.
8. 1,2,3,7 any one of them natto fermentation drink of claim is inhibiting stomach Helicobacter pylori, is adjusting human body intestines
Application in stomach health and prevention of cardiovascular disease.
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109770142A (en) * | 2019-03-19 | 2019-05-21 | 张涛 | A kind of China's garlic beans beverage and preparation method thereof |
| CN111480713A (en) * | 2019-01-29 | 2020-08-04 | 金振库 | Natto black tea fungus liquid beverage |
| CN111700271A (en) * | 2020-07-02 | 2020-09-25 | 山东花为酶生物科技有限公司 | Preparation method of functional food for regulating blood fat, removing freckles and reducing blood viscosity |
| CN112753951A (en) * | 2019-11-06 | 2021-05-07 | 吉林省绿色食品工程研究院 | Fermented wort beverage and preparation process thereof |
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| CN103027231A (en) * | 2013-01-01 | 2013-04-10 | 蒋常德 | Compound probiotics fermented Chinese herbal medicine active health care liquid and preparation method thereof |
| CN105087741A (en) * | 2015-10-12 | 2015-11-25 | 江西阳光乳业股份有限公司 | Method for producing Chinese natto through fermentation of double strains |
| CN105145852A (en) * | 2015-09-29 | 2015-12-16 | 江南大学 | Method for improving flavor of bacillus natto fermented whole-soybean milk |
| CN106036489A (en) * | 2016-05-26 | 2016-10-26 | 湖北麦克森生物技术有限公司 | Preparation method of natto powder |
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Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN103027231A (en) * | 2013-01-01 | 2013-04-10 | 蒋常德 | Compound probiotics fermented Chinese herbal medicine active health care liquid and preparation method thereof |
| CN105145852A (en) * | 2015-09-29 | 2015-12-16 | 江南大学 | Method for improving flavor of bacillus natto fermented whole-soybean milk |
| CN105087741A (en) * | 2015-10-12 | 2015-11-25 | 江西阳光乳业股份有限公司 | Method for producing Chinese natto through fermentation of double strains |
| CN106036489A (en) * | 2016-05-26 | 2016-10-26 | 湖北麦克森生物技术有限公司 | Preparation method of natto powder |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111480713A (en) * | 2019-01-29 | 2020-08-04 | 金振库 | Natto black tea fungus liquid beverage |
| CN109770142A (en) * | 2019-03-19 | 2019-05-21 | 张涛 | A kind of China's garlic beans beverage and preparation method thereof |
| CN112753951A (en) * | 2019-11-06 | 2021-05-07 | 吉林省绿色食品工程研究院 | Fermented wort beverage and preparation process thereof |
| CN111700271A (en) * | 2020-07-02 | 2020-09-25 | 山东花为酶生物科技有限公司 | Preparation method of functional food for regulating blood fat, removing freckles and reducing blood viscosity |
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