CN108271985A - A kind of solid beverage and preparation method thereof containing chick-pea natto bacterium powder - Google Patents
A kind of solid beverage and preparation method thereof containing chick-pea natto bacterium powder Download PDFInfo
- Publication number
- CN108271985A CN108271985A CN201810115888.1A CN201810115888A CN108271985A CN 108271985 A CN108271985 A CN 108271985A CN 201810115888 A CN201810115888 A CN 201810115888A CN 108271985 A CN108271985 A CN 108271985A
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- Prior art keywords
- pea
- chick
- parts
- natto
- bacterium powder
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Links
- 235000010523 Cicer arietinum Nutrition 0.000 title claims abstract description 57
- 244000045195 Cicer arietinum Species 0.000 title claims abstract description 57
- 235000013557 nattō Nutrition 0.000 title claims abstract description 44
- 241000894006 Bacteria Species 0.000 title claims abstract description 34
- 239000000843 powder Substances 0.000 title claims abstract description 32
- 235000013361 beverage Nutrition 0.000 title claims abstract description 31
- 239000007787 solid Substances 0.000 title claims abstract description 31
- 238000002360 preparation method Methods 0.000 title claims abstract description 11
- 235000009917 Crataegus X brevipes Nutrition 0.000 claims abstract description 12
- 235000013204 Crataegus X haemacarpa Nutrition 0.000 claims abstract description 12
- 235000009685 Crataegus X maligna Nutrition 0.000 claims abstract description 12
- 235000009444 Crataegus X rubrocarnea Nutrition 0.000 claims abstract description 12
- 235000009486 Crataegus bullatus Nutrition 0.000 claims abstract description 12
- 235000017181 Crataegus chrysocarpa Nutrition 0.000 claims abstract description 12
- 235000009682 Crataegus limnophila Nutrition 0.000 claims abstract description 12
- 235000004423 Crataegus monogyna Nutrition 0.000 claims abstract description 12
- 235000002313 Crataegus paludosa Nutrition 0.000 claims abstract description 12
- 235000009840 Crataegus x incaedua Nutrition 0.000 claims abstract description 12
- 244000068988 Glycine max Species 0.000 claims abstract description 12
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 12
- 240000001417 Vigna umbellata Species 0.000 claims abstract description 12
- 235000011453 Vigna umbellata Nutrition 0.000 claims abstract description 12
- 239000002994 raw material Substances 0.000 claims abstract description 11
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 12
- 241001092040 Crataegus Species 0.000 claims description 11
- 238000000855 fermentation Methods 0.000 claims description 6
- 230000004151 fermentation Effects 0.000 claims description 6
- 238000009835 boiling Methods 0.000 claims description 3
- 238000001816 cooling Methods 0.000 claims description 3
- 238000005516 engineering process Methods 0.000 claims description 3
- 238000000605 extraction Methods 0.000 claims description 3
- 238000004108 freeze drying Methods 0.000 claims description 3
- 238000000034 method Methods 0.000 claims description 3
- 230000008569 process Effects 0.000 claims description 3
- 238000007654 immersion Methods 0.000 claims description 2
- 238000010298 pulverizing process Methods 0.000 claims description 2
- 238000007873 sieving Methods 0.000 claims description 2
- 238000011081 inoculation Methods 0.000 claims 2
- 230000000694 effects Effects 0.000 abstract description 7
- 235000010627 Phaseolus vulgaris Nutrition 0.000 abstract description 4
- 244000046052 Phaseolus vulgaris Species 0.000 abstract description 4
- 239000000463 material Substances 0.000 abstract description 4
- 206010020772 Hypertension Diseases 0.000 abstract description 3
- 210000001367 artery Anatomy 0.000 abstract description 3
- 235000016709 nutrition Nutrition 0.000 abstract description 3
- 230000035764 nutrition Effects 0.000 abstract description 3
- 230000009467 reduction Effects 0.000 abstract description 3
- 208000034189 Sclerosis Diseases 0.000 abstract description 2
- 230000000295 complement effect Effects 0.000 abstract description 2
- 102000004169 proteins and genes Human genes 0.000 abstract description 2
- 108090000623 proteins and genes Proteins 0.000 abstract description 2
- 240000000171 Crataegus monogyna Species 0.000 abstract 1
- 235000013339 cereals Nutrition 0.000 description 2
- 239000002054 inoculum Substances 0.000 description 2
- 230000000050 nutritive effect Effects 0.000 description 2
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 description 1
- 235000007516 Chrysanthemum Nutrition 0.000 description 1
- 244000189548 Chrysanthemum x morifolium Species 0.000 description 1
- 102000002322 Egg Proteins Human genes 0.000 description 1
- 108010000912 Egg Proteins Proteins 0.000 description 1
- GXCLVBGFBYZDAG-UHFFFAOYSA-N N-[2-(1H-indol-3-yl)ethyl]-N-methylprop-2-en-1-amine Chemical compound CN(CCC1=CNC2=C1C=CC=C2)CC=C GXCLVBGFBYZDAG-UHFFFAOYSA-N 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 239000013078 crystal Substances 0.000 description 1
- 235000014103 egg white Nutrition 0.000 description 1
- 210000000969 egg white Anatomy 0.000 description 1
- 239000000686 essence Substances 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000013312 flour Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 235000021539 instant coffee Nutrition 0.000 description 1
- 238000002386 leaching Methods 0.000 description 1
- 235000021374 legumes Nutrition 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 238000003825 pressing Methods 0.000 description 1
- 235000014214 soft drink Nutrition 0.000 description 1
- 230000001256 tonic effect Effects 0.000 description 1
- 235000021404 traditional food Nutrition 0.000 description 1
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
- A23L2/385—Concentrates of non-alcoholic beverages
- A23L2/39—Dry compositions
-
- 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
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/05—Mashed or comminuted pulses or legumes; Products made therefrom
-
- 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
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/50—Fermented pulses or legumes; Fermentation of pulses or legumes based on the addition of microorganisms
-
- 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
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- 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
Abstract
The present invention relates to a kind of solid beverage containing chick-pea natto bacterium powder, the solid beverage is prepared by the raw material of following parts by weight：50 70 parts of chick-pea natto, 12 20 parts of hawthorn, 7 10 parts of red bean, 35 parts of black soya bean.Meanwhile the invention further relates to the preparation methods of the solid beverage.The present invention comprehensively utilizes a variety of bean materials full of nutrition, and a kind of solubility property and the solid beverage all good, simultaneously containing chick-pea natto bacterium powder of mouthfeel is prepared, can be used as protein complement, there is reduction hypertension simultaneously, the effect of preventing artery sclerosis, can be eaten for a long time, without side-effects.
Description
Technical field
The present invention relates to food processing technology fields, have been specifically related to a kind of solid drink containing chick-pea natto bacterium powder
Material, has further related to the preparation method of the solid beverage.
Background technology
Chick-pea is a kind of legume with high nutritive value.But the prior art is less to the utilization of chick-pea,
It is only edible as traditional food, limit its application.
Solid beverage belongs to one kind of soft drink, because its is numerous in variety, unique flavor, it is easily stored due to receive consumer blueness
It looks at.Compared with liquid beverage, solid beverage has following features：Quality significantly mitigates, and volume significantly becomes smaller, easy to carry；Wind
Taste is good, and instant capacity is good, has a wide range of application, and drinks conveniently；It is easy to keep health；Packaging is simple, convenient transportation.Common solid drink
Material has beans crystalline flour, the extract of malt and milk, instant coffee, chrysanthemum crystals etc..However not yet occur containing chick-pea natto bacterium powder currently on the market
Solid beverage.
Invention content
Technical problem to be solved by the invention is to provide a kind of solid beverages containing chick-pea natto bacterium powder, to improve
The nutritive value of chick-pea extends the development and application to chick-pea.
Meanwhile the present invention also provides the preparation methods of the solid beverage.
In order to solve the above technical problems, the present invention provides following technical scheme：A kind of consolidating containing chick-pea natto bacterium powder
Body beverage, the solid beverage are prepared by the raw material of following parts by weight：50-70 parts of chick-pea natto, 12-20 parts of hawthorn,
7-10 parts of red bean, 3-5 parts of black soya bean.
Based on the above technical solution, the solid beverage is prepared by the raw material of following parts by weight：Chick-pea
70 parts of natto, 15 parts of hawthorn, 7 parts of red bean, 5 parts of black soya bean.
A kind of preparation method of the solid beverage containing chick-pea natto bacterium powder, includes technical step below：
(1) chick-pea natto bacterium powder is made；
(2) it after hawthorn, red bean, black soya bean pulverizing and sieving, is uniformly mixed with the chick-pea natto bacterium powder in step (1)；
(3) add water in step (2) mixed raw material, boil extraction；
(4) it filters, it is 1.15--1.25 to be concentrated into relative density；
(5) it is spray-dried, finished product.
Based on the above technical solution, the process of step (1) the making chick-pea natto bacterium powder is：
It selects that grain shape is full, chick-pea of neat and consistent, is first cleaned with clear water, clear water impregnates 15-20h at room temperature；Leaching
Chick-pea after the bubble boiling 20min under the pressure of 0.13MPa；Then, aseptically press chick-pea weight 2%-4%'s
Inoculum concentration is inoculated with bafillus natto, chick-pea and bacterium solution is mixed well, in the constant temperature and humidity incubator under the conditions of 37 DEG C
Fermented and cultured 24-36h, after-ripening is for 24 hours at 4 DEG C after fermentation；
Fresh chick-pea natto after fermentation is refrigerated to -35 DEG C to -40 DEG C through being sent into fore-cooling room, through pulverizer powder after freeze-drying
Broken chick-pea natto bacterium powder.
Based on the above technical solution, the hawthorn in the step (2), red bean, black soya bean smash it through 60-120 mesh
Sieve.
Based on the above technical solution, the operation of the step (3) needs extracting in water 2-3 times.
The present invention has an advantageous effect in that compared with prior art：The present invention comprehensively utilizes a variety of beans full of nutrition
Raw material is prepared a kind of solubility property and the solid beverage all good, simultaneously containing chick-pea natto bacterium powder of mouthfeel, can be used as egg
White matter tonic, while the effect of there is reduction hypertension, prevent artery sclerosis, can be eaten for a long time, it is without side-effects.
Specific implementation mode
In order to make the purpose , technical scheme and advantage of the present invention be clearer, with reference to embodiments, to the present invention
It is further elaborated.It should be appreciated that the specific embodiments described herein are merely illustrative of the present invention, it is not used to
Limit the present invention.
A kind of solid beverage containing chick-pea natto bacterium powder, the solid beverage by following parts by weight raw material prepare and
At：50-70 parts of chick-pea natto, 12-20 parts of hawthorn, 7-10 parts of red bean, 3-5 parts of black soya bean.
The scheme specifically used in the present embodiment is：Solid beverage containing chick-pea natto bacterium powder, by following parts by weight
Raw material be prepared：70 parts of chick-pea natto, 15 parts of hawthorn, 7 parts of red bean, 5 parts of black soya bean.
The preparation method of the above-mentioned solid beverage containing chick-pea natto bacterium powder, includes technical step below：
(1) chick-pea natto bacterium powder is made；Detailed process is：It selects that grain shape is full, chick-pea of neat and consistent, first uses clear
Water cleans, and clear water impregnates 15-20h at room temperature；Chick-pea after the immersion boiling 20min under the pressure of 0.13MPa；Then,
The inoculum concentration for aseptically pressing chick-pea weight 2%-4% is inoculated with bafillus natto, and chick-pea and bacterium solution is fully mixed
Even, fermented and cultured 24-36h in the constant temperature and humidity incubator under the conditions of 37 DEG C, after-ripening is for 24 hours at 4 DEG C after fermentation；Fermentation
Fresh chick-pea natto afterwards is refrigerated to -35 DEG C to -40 DEG C through being sent into fore-cooling room, through pulverizer crushing chick-pea after freeze-drying
Natto bacterium powder.
(2) by hawthorn, red bean, black soya bean smash it through 60-120 mesh sieve, then with the chick-pea natto bacterium powder in step (1)
It is uniformly mixed.
(3) add water in step (2) mixed raw material, boil extraction；Extracting in water is repeated according to this operation 2-3 times.
(4) it filters, it is 1.15--1.25 to be concentrated into relative density；
(5) it is spray-dried, finished product.
The present invention comprehensively utilizes a variety of bean materials full of nutrition, be prepared a kind of solubility property and mouthfeel it is all good,
Solid beverage simultaneously containing chick-pea natto bacterium powder, can be used as protein complement, while have reduction hypertension, prevent artery
The effect of hardening, can be eaten for a long time, without side-effects.
The foregoing is merely illustrative of the preferred embodiments of the present invention, is not intended to limit the invention, all essences in the present invention
All any modification, equivalent and improvement etc., should all be included in the protection scope of the present invention made by within refreshing and principle.
Claims (6)
1. a kind of solid beverage containing chick-pea natto bacterium powder, which is characterized in that the solid beverage is by following parts by weight
Raw material is prepared：50-70 parts of chick-pea natto, 12-20 parts of hawthorn, 7-10 parts of red bean, 3-5 parts of black soya bean.
2. the solid beverage according to claim 1 containing chick-pea natto bacterium powder, which is characterized in that the solid beverage
It is prepared by the raw material of following parts by weight：70 parts of chick-pea natto, 15 parts of hawthorn, 7 parts of red bean, 5 parts of black soya bean.
3. a kind of preparation method of the solid beverage containing chick-pea natto bacterium powder, which is characterized in that include technology below
Step：
(1) chick-pea natto bacterium powder is made；
(2) it after hawthorn, red bean, black soya bean pulverizing and sieving, is uniformly mixed with the chick-pea natto bacterium powder in step (1)；
(3) add water in step (2) mixed raw material, boil extraction；
(4) it filters, it is 1.15--1.25 to be concentrated into relative density；
(5) it is spray-dried, finished product.
4. the preparation method of the solid beverage according to claim 3 containing chick-pea natto bacterium powder, which is characterized in that institute
State step (1) make chick-pea natto bacterium powder process be：
It selects that grain shape is full, chick-pea of neat and consistent, is first cleaned with clear water, clear water impregnates 15-20h at room temperature；After immersion
Chick-pea under the pressure of 0.13MPa boiling 20min；Then, the inoculation of chick-pea weight 2%-4% is aseptically pressed
Amount inoculation bafillus natto, chick-pea and bacterium solution are mixed well, fermented in the constant temperature and humidity incubator under the conditions of 37 DEG C
24-36h is cultivated, after-ripening is for 24 hours at 4 DEG C after fermentation；
Fresh chick-pea natto after fermentation is refrigerated to -35 DEG C to -40 DEG C through being sent into fore-cooling room, is through pulverizer crushing after freeze-drying
At chick-pea natto bacterium powder.
5. the preparation method of the solid beverage according to claim 3 containing chick-pea natto bacterium powder, which is characterized in that institute
It states the hawthorn in step (2), red bean, black soya bean and smashes it through 60-120 mesh sieve.
6. the preparation method of the solid beverage according to claim 3 containing chick-pea natto bacterium powder, which is characterized in that institute
Stating the operation of step (3) needs extracting in water 2-3 times.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810115888.1A CN108271985A (en) | 2018-01-30 | 2018-01-30 | A kind of solid beverage and preparation method thereof containing chick-pea natto bacterium powder |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810115888.1A CN108271985A (en) | 2018-01-30 | 2018-01-30 | A kind of solid beverage and preparation method thereof containing chick-pea natto bacterium powder |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108271985A true CN108271985A (en) | 2018-07-13 |
Family
ID=62807748
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810115888.1A Pending CN108271985A (en) | 2018-01-30 | 2018-01-30 | A kind of solid beverage and preparation method thereof containing chick-pea natto bacterium powder |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN108271985A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110833101A (en) * | 2019-11-28 | 2020-02-25 | 江西共青江中食疗科技有限公司 | Compound bean beverage and preparation method thereof |
| CN114287615A (en) * | 2021-12-01 | 2022-04-08 | 上海诺金科生物科技有限公司 | Composition for conditioning intestinal tract and reducing blood sugar, health product and preparation method |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1714675A (en) * | 2005-07-26 | 2006-01-04 | 李英姬 | Natto powder and preparing method and health food containing such natto powder |
| CN106072645A (en) * | 2016-06-29 | 2016-11-09 | 傅志勇 | Health product for the treatment of three-hypers and preparation method and application |
| CN106578953A (en) * | 2016-11-24 | 2017-04-26 | 国药集团健康产业研究院有限公司 | Natto containing mulberries and making method of natto |
| CN106804752A (en) * | 2017-01-24 | 2017-06-09 | 北京首诚农业发展有限公司 | A kind of red bean seed of Job's tears solid beverage and preparation method thereof |
-
2018
- 2018-01-30 CN CN201810115888.1A patent/CN108271985A/en active Pending
Patent Citations (4)
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|---|---|---|---|---|
| CN1714675A (en) * | 2005-07-26 | 2006-01-04 | 李英姬 | Natto powder and preparing method and health food containing such natto powder |
| CN106072645A (en) * | 2016-06-29 | 2016-11-09 | 傅志勇 | Health product for the treatment of three-hypers and preparation method and application |
| CN106578953A (en) * | 2016-11-24 | 2017-04-26 | 国药集团健康产业研究院有限公司 | Natto containing mulberries and making method of natto |
| CN106804752A (en) * | 2017-01-24 | 2017-06-09 | 北京首诚农业发展有限公司 | A kind of red bean seed of Job's tears solid beverage and preparation method thereof |
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| Title |
|---|
| 卫拯友等: "鹰嘴豆发酵生产纳豆初探", 《陕西农业科学》 * |
| 李基洪等: "《饮料和冷饮配方1800例》", 30 April 2004, 中国轻工业出版社 * |
| 李延辉等: "纳豆复合饮料的研制", 《北方园艺》 * |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110833101A (en) * | 2019-11-28 | 2020-02-25 | 江西共青江中食疗科技有限公司 | Compound bean beverage and preparation method thereof |
| CN114287615A (en) * | 2021-12-01 | 2022-04-08 | 上海诺金科生物科技有限公司 | Composition for conditioning intestinal tract and reducing blood sugar, health product and preparation method |
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Application publication date: 20180713 |