CN113812463A - 纳豆天然健康饮品 - Google Patents
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Abstract
本发明涉及一种纳豆天然健康饮品生产工艺技术和配方,其生产工艺技术流程包括,原料;牛奶,黄豆,黑豆,鹰嘴豆,干(坚)果,风味原料,糖,稳定剂,抗氧化剂。发酵:先将黄豆清洗浸泡——蒸煮——发酵(前期发酵和后期发酵)——纳豆。蒸煮:将玉米,大米,薯类,清洗蒸煮待用。榨汁:将鲜蔬菜,鲜水果破碎成汁,灭菌待用。破碎:将干(坚)果破碎成粉,灭菌待用。混合1:将计量称重的纳豆,牛奶,玉米,大米,薯类,鲜蔬果汁用高速破碎机混合成汁为基础饮料汁,混合温度控制在45以下,灭菌。混合2:将基础饮料汁与干(坚)果粉和风味原料混合成,适应不同人群多种风味饮品,牛奶风味,玉米风味,蔬菜风味,水果风味,核桃风味,花生风味,绿抹茶风味,可可风味,咖啡风味,椰蓉风味。成品:灭菌——灌装。
Description
技术领域:
本发明属于饮料加工技术领域,涉及一系列以纳豆为原料加工成营养全面天然健康饮品及其生产工艺制备方法。
背景技术
随着人们生活水平提高,人们越来越注重养生保健,而饮品在生活交谈中,饮用得较多,因此如何可以一边享受饮品,又可以起到养生保健作用呢,是现在饮品市场所要解决的问题。
纳豆源于中国,兴于日本,纳豆是日本民族独特健康食品,起源唐朝传入日本后,逐渐形成日本民间人人食用的豆制品,日本人的健康长寿是世界公认的,这和日本人的日常饮食习惯分不开的,纳豆的功效,常吃纳豆制品有效预防人的心血管疾病,纳豆在发酵过程中产生一种纳豆激酶的物质,具有溶解血栓,降低血粘度,改善血液手环循环,软化增加血管弹性功效,纳豆激酶还具有明显的降低血压和抑制血小板凝集作用,有助于预防高血压和动脉硬化等疾病发生,纳豆中的钙能有效预防骨质疏松,纳豆中富含丰富的异黄酮具有关似女性雌激素的功能,具有防止女性更年期综合症,纳豆在发酵过程中会产生大量活性纳豆菌,可调节肠道中的菌群平衡促进肠道蠕动缓解便秘有助消化,预防痢疾等功效。
纳豆在生产过程中产生有独特的氨臭气味会让很多人难于接受,让人避而远之,纳豆气味来源纳豆菌分解大豆蛋白所产生的氨臭味道,纳豆的外观也让观者无食欲而言,纳豆引进我国有些时间了,但是纳豆的特殊气味和外观国内人民的饮食习惯,始终没有在国内推广开了,这么好的食品,对人民身体有益健康的东西,如何让人人都能接受的纳豆食品,也是摆在食品加工从业者的一道难题。
发明内容
为了克服人们对纳豆的气味抗拒,让人们对纳豆健康食品的接受和喜爱,本发明的目的在克服现有技术的不足,提供一种天然健康营养全面的饮品,具有有效预防人的心血管疾病和提高人体免疫力,达到改善肠胃循环通便,排毒养颜的功效,其操作简单,极易推广,让人人都接受纳豆食品饮料,纳豆天然健康的饮品。
本发明所采的技术方案是:
纳豆天然健康饮料制备工艺的制作方法,其包括,选料-计量-加热-加菌种-前期发酵-后期发酵-配制-破碎成汁-混合-稳定化处理-灭菌-成品。
进一步,纳豆的发酵制备,选用芽豆作为纳豆发酵原料,芽豆颗粒饱满均匀,无病虫害,浸泡芽豆,温度控制在25度以下,浸泡时间30小时左右,外观饱满透亮无脱皮,捞出控水蒸煮,
进一步,拌菌发酵,纳豆菌(高桥和宫古日本菌种最好),将蒸煮好的黄豆均匀拌上菌种,前期发酵,发酵放在温度30-35度之间发酵20小时,后期发酵,把前期发酵纳豆取出放在温度5-8度以下发酵20小时,
进一步,发酵好的纳豆,纯牛奶,玉米,大米,紫薯,天然水果,新鲜蔬菜,干果,糖,抹茶粉,咖啡,可可粉等,
将玉米,大米,紫薯上锅蒸熟冷却待用。
先把纳豆,玉米,大米,干果,天然蔬果分别用破壁榨汁机榨汁破碎成汁,将上述原料比例计量配制,
进一步,将配制好的原料加入稳定剂,抗氧化,放入食品混合机内混合后装罐至成品低温保存。
纳豆天然健康饮品的有益效果是:
利用纳豆激酶对心血管疾病的预防,还可以帮助补充蛋白质,可以有效调节内分沁,消除疲劳,并且延缓衰老,预防老年人痴呆症,纳豆中的钙质促进骨骼生长帮助强化钙质。纳豆对人们的健康非常有益的,在饮料中加入玉米,蔬菜,水果,干果营养更全面均衡,把纳豆制成饮料,给人们活动,出行,工作带来极大的方便,使人们随时随地享用醇香可口的纳豆饮料,同时给自己带来健康保障,纳豆作成饮品,解决了纳豆保质短只能冷冻保存,纳豆转化成液体饮料口感上入口香甜顺滑纳豆原有的气味消失,存放周期更长携带方便,使纳豆更极易推广,人们更易接受。
附图说明
下面结合附图和实施例对本发明进一步说明
图1是本发明生产示意图
具体实施方式
参照图1纳豆天然健康饮品生产,其原料包括;菌种,黄豆,黑豆,鹰嘴豆,玉米,大米,薯类,牛奶,干果(坚果),鲜蔬菜,鲜水果,糖,绿抹茶,可可,咖啡,椰蓉。
1原料纳豆发酵的配比:黄豆∶菌种,5000∶3,单位、克(以高桥纳豆菌为例)
2原料纳豆饮品的配方:牛奶60%,纳豆10%,玉米10%,鲜蔬果汁9.5%,大米5%,干果2%,糖1%,风味原料1.55%,稳定剂,抗氧化剂0.045%。
浸泡蒸煮:取适量无病害个体均匀的黄豆(黑豆,鹰嘴豆),用水将黄豆清洗浸泡,浸泡温度25度以下,浸泡时间30小时,黄豆呈现外观饱满光亮,将浸泡好黄豆捞出控净水份,上蒸锅(高压锅)蒸至熟透,用手一捏即碎。
拌菌:在拌菌前,将工作间进行消毒灭菌,取适量菌种(高桥菌种)(黄豆∶菌种,5000∶3,单位;克}用10——20cc纯净灭菌水把菌种化开待用,将出锅后黄豆温度降至40——50度左右,把化开菌种均匀洒在黄豆上搅拌均匀,装到已灭菌容器中。
前期发酵:把拌好菌种的黄豆,放在温度35——40度的空间里进行前期发酵,发酵时间17——20小时,前期发酵的纳豆外观呈现纳豆表面均匀布满浅白色的菌丝粘膜。
后期发酵:将前期发酵好的纳豆移到温度5——8度空间里,进行后期发酵,时间17——20小时,纳豆整个发酵完成,外观表面布满纳豆菌丝,搅动时有大量的粘稠菌丝,会有纳豆菌分解蛋白质时产生氨臭味道,将发酵好的纳豆冷冻存放。
蒸煮:玉米,大米,紫薯称重清洗,上锅蒸熟冷却待用。
榨汁:将鲜蔬菜称重清洗,用高速破壁机打成汁,灭菌待用,将鲜水果称重清洗,用高速破壁机打成汁,灭菌待用,PH值6——7.
粉碎:将干果(坚果)称重清洗,用高速破壁机打成粉,灭菌待用,90目左右。
混合(1):将计量称重的牛奶,纳豆,玉米,大米,紫薯放入高速破壁机打成混合液体,混合(2);将混合液体加入不同比例蔬果汁,糖混合成不同风味纳豆天然健康饮品基础饮料汁待用,原料混合时温度不超过45度。
风味饮品配比:取一定比例的基础饮料汁加入干果,抹茶粉,可可粉,咖啡,椰蓉,配制成多种风味纳豆天然健康饮品,牛奶风味,玉米风味,蔬菜风味,水果风味,核桃风味,杏仁风味,花生风味,抹茶风味,可可风味,咖啡风味,椰蓉风味。
灭菌:由于纳豆中的纳豆激酶等有益菌不耐高温,采用紫外线灭菌方式杀菌。
灌装:把经过灭菌的纳豆饮料加入稳定剂和抗氧化剂,计量称重灌低温装。
成品:低温存放。
Claims (8)
1.纳豆天然健康饮品,用牛奶,纳豆,玉米,薯类,鲜蔬果,干(坚)果等为原料加工成一种天然健康及营养全面的饮品,主要成份由牛奶,纳豆,玉米,大米,薯类,鲜蔬果为主,核桃,杏仁,花生,抹茶,可可,咖啡,椰蓉,糖为辅,经蒸煮,发酵,榨汁,粉碎,灌制成多种风味营养全面及适应不同人群天然健康饮品。
2.根据权利1所述的纳豆天然健康饮品,其特征在于,纳豆发酵,用黄豆,黑豆,鹰嘴豆,经蒸煮,拌菌,前期发酵(温度35——40度,时间20小时),后期发酵(温度5——8度,时间20小时)。
3.根据权利2所述的纳豆天然健康饮品,其特征在于,用的玉米,大米,薯类,须上锅蒸煮,冷却。
4.根据权利1,2所述的纳豆天然健康饮品,其特征在于,鲜蔬菜,鲜水果,用高速破壁机打成汁,灭菌,PH值6——7。
5.根据权利1所述的纳豆天然健康饮品,其特征在于,干果(坚果)核桃,杏仁,花生,用高速破壁机打成粉,灭菌。
6.根据权利1,2,3,4,5,所述的纳豆天然健康饮品,其特征在于,生产出多种风味的饮品,牛奶风味,多种蔬菜风味,多种水果风味,核桃风味,杏仁风味,花生风味,可可风味,咖啡风味,椰蓉风味。
7.根据权利1,6所述的纳豆天然健康饮品,其特征在于,采用当地新鲜奶源(呼伦贝尔大草原无污染牛奶)。
8.根据权利1,2,3,4.,5,6,7所述的纳豆天然健康饮品,其特征在于,产品配方:牛奶60%,纳豆10%,玉米10%,鲜蔬果9.5%,大米5%,干果(坚果)2%,风味原料1.55%,糖1%,稳定剂0.02%,抗氧化剂0.025%。
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