CN110313590A - A kind of health food and preparation method thereof comprising natto - Google Patents
A kind of health food and preparation method thereof comprising natto Download PDFInfo
- Publication number
- CN110313590A CN110313590A CN201910210770.1A CN201910210770A CN110313590A CN 110313590 A CN110313590 A CN 110313590A CN 201910210770 A CN201910210770 A CN 201910210770A CN 110313590 A CN110313590 A CN 110313590A
- Authority
- CN
- China
- Prior art keywords
- natto
- zymophyte
- addition
- parts
- fermentation
- 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.)
- Pending
Links
- 235000013557 nattō Nutrition 0.000 title claims abstract description 122
- 235000013402 health food Nutrition 0.000 title claims abstract description 51
- 238000002360 preparation method Methods 0.000 title claims abstract description 29
- 235000004611 garlic Nutrition 0.000 claims abstract description 37
- 239000000047 product Substances 0.000 claims abstract description 13
- 230000036541 health Effects 0.000 claims abstract description 4
- 238000000855 fermentation Methods 0.000 claims description 109
- 230000004151 fermentation Effects 0.000 claims description 109
- 240000002234 Allium sativum Species 0.000 claims description 36
- 239000000463 material Substances 0.000 claims description 33
- 244000068988 Glycine max Species 0.000 claims description 30
- 235000010469 Glycine max Nutrition 0.000 claims description 30
- 239000000654 additive Substances 0.000 claims description 30
- 230000000996 additive effect Effects 0.000 claims description 30
- 240000000588 Hericium erinaceus Species 0.000 claims description 19
- 235000007328 Hericium erinaceus Nutrition 0.000 claims description 19
- 235000013958 Lactobacillus casei Nutrition 0.000 claims description 19
- 229940017800 lactobacillus casei Drugs 0.000 claims description 19
- 235000013336 milk Nutrition 0.000 claims description 19
- 239000008267 milk Substances 0.000 claims description 19
- 210000004080 milk Anatomy 0.000 claims description 19
- 244000046052 Phaseolus vulgaris Species 0.000 claims description 18
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims description 18
- 150000003839 salts Chemical class 0.000 claims description 18
- 244000199866 Lactobacillus casei Species 0.000 claims description 17
- IDGUHHHQCWSQLU-UHFFFAOYSA-N ethanol;hydrate Chemical compound O.CCO IDGUHHHQCWSQLU-UHFFFAOYSA-N 0.000 claims description 17
- 239000000843 powder Substances 0.000 claims description 17
- 240000006024 Lactobacillus plantarum Species 0.000 claims description 16
- 235000013965 Lactobacillus plantarum Nutrition 0.000 claims description 16
- 239000000706 filtrate Substances 0.000 claims description 16
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 16
- 229940072205 lactobacillus plantarum Drugs 0.000 claims description 16
- 239000007788 liquid Substances 0.000 claims description 16
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 16
- 210000002969 egg yolk Anatomy 0.000 claims description 13
- 241000756943 Codonopsis Species 0.000 claims description 11
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 11
- 244000269722 Thea sinensis Species 0.000 claims description 11
- 235000006468 Thea sinensis Nutrition 0.000 claims description 11
- 235000020279 black tea Nutrition 0.000 claims description 11
- 239000002994 raw material Substances 0.000 claims description 11
- 240000008397 Ganoderma lucidum Species 0.000 claims description 10
- 235000001637 Ganoderma lucidum Nutrition 0.000 claims description 10
- 244000199885 Lactobacillus bulgaricus Species 0.000 claims description 10
- 235000013960 Lactobacillus bulgaricus Nutrition 0.000 claims description 10
- 235000004879 dioscorea Nutrition 0.000 claims description 10
- 229940004208 lactobacillus bulgaricus Drugs 0.000 claims description 10
- 235000002722 Dioscorea batatas Nutrition 0.000 claims description 9
- 235000006536 Dioscorea esculenta Nutrition 0.000 claims description 9
- 240000001811 Dioscorea oppositifolia Species 0.000 claims description 9
- 235000003416 Dioscorea oppositifolia Nutrition 0.000 claims description 9
- 244000063299 Bacillus subtilis Species 0.000 claims description 8
- 235000014469 Bacillus subtilis Nutrition 0.000 claims description 8
- 238000000227 grinding Methods 0.000 claims description 8
- 238000002156 mixing Methods 0.000 claims description 8
- 239000000203 mixture Substances 0.000 claims description 8
- 240000002853 Nelumbo nucifera Species 0.000 claims description 7
- 235000006508 Nelumbo nucifera Nutrition 0.000 claims description 7
- 238000009835 boiling Methods 0.000 claims description 7
- 238000001816 cooling Methods 0.000 claims description 7
- 238000007654 immersion Methods 0.000 claims description 7
- 239000012535 impurity Substances 0.000 claims description 7
- 229920002472 Starch Polymers 0.000 claims description 6
- 235000019441 ethanol Nutrition 0.000 claims description 6
- 235000019698 starch Nutrition 0.000 claims description 6
- 239000008107 starch Substances 0.000 claims description 6
- 239000006071 cream Substances 0.000 claims description 4
- 235000013351 cheese Nutrition 0.000 claims description 3
- 241000894006 Bacteria Species 0.000 claims description 2
- 238000002791 soaking Methods 0.000 claims 1
- 210000002784 stomach Anatomy 0.000 abstract description 9
- 230000006378 damage Effects 0.000 abstract description 7
- KDCGOANMDULRCW-UHFFFAOYSA-N 7H-purine Chemical compound N1=CNC2=NC=NC2=C1 KDCGOANMDULRCW-UHFFFAOYSA-N 0.000 abstract description 6
- 230000002537 thrombolytic effect Effects 0.000 abstract description 4
- 210000001015 abdomen Anatomy 0.000 abstract description 3
- 150000001413 amino acids Chemical class 0.000 abstract description 3
- 235000013305 food Nutrition 0.000 abstract description 3
- 210000004400 mucous membrane Anatomy 0.000 abstract description 3
- 239000013589 supplement Substances 0.000 abstract description 3
- 239000011782 vitamin Substances 0.000 abstract description 3
- 235000013343 vitamin Nutrition 0.000 abstract description 3
- 229940088594 vitamin Drugs 0.000 abstract description 3
- 229930003231 vitamin Natural products 0.000 abstract description 3
- 210000000748 cardiovascular system Anatomy 0.000 abstract description 2
- 239000003797 essential amino acid Substances 0.000 abstract description 2
- 235000020776 essential amino acid Nutrition 0.000 abstract description 2
- 239000011785 micronutrient Substances 0.000 abstract description 2
- 235000013369 micronutrients Nutrition 0.000 abstract description 2
- 230000008439 repair process Effects 0.000 abstract description 2
- 150000003722 vitamin derivatives Chemical class 0.000 abstract description 2
- 244000245420 ail Species 0.000 abstract 1
- 235000013601 eggs Nutrition 0.000 description 5
- 241000196324 Embryophyta Species 0.000 description 4
- 241000193830 Bacillus <bacterium> Species 0.000 description 3
- 241000186660 Lactobacillus Species 0.000 description 3
- 208000027418 Wounds and injury Diseases 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 210000003734 kidney Anatomy 0.000 description 3
- -1 small molecule amino acid Chemical class 0.000 description 3
- 239000009636 Huang Qi Substances 0.000 description 2
- KYQCOXFCLRTKLS-UHFFFAOYSA-N Pyrazine Chemical compound C1=CN=CC=N1 KYQCOXFCLRTKLS-UHFFFAOYSA-N 0.000 description 2
- 230000008901 benefit Effects 0.000 description 2
- 239000008280 blood Substances 0.000 description 2
- 210000004369 blood Anatomy 0.000 description 2
- 230000002526 effect on cardiovascular system Effects 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 208000014674 injury Diseases 0.000 description 2
- 210000004379 membrane Anatomy 0.000 description 2
- 239000012528 membrane Substances 0.000 description 2
- 208000024172 Cardiovascular disease Diseases 0.000 description 1
- PCNDJXKNXGMECE-UHFFFAOYSA-N Phenazine Natural products C1=CC=CC2=NC3=CC=CC=C3N=C21 PCNDJXKNXGMECE-UHFFFAOYSA-N 0.000 description 1
- 208000007536 Thrombosis Diseases 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 230000004888 barrier function Effects 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 208000026106 cerebrovascular disease Diseases 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 210000004211 gastric acid Anatomy 0.000 description 1
- 230000002496 gastric effect Effects 0.000 description 1
- 229940039696 lactobacillus Drugs 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 238000012423 maintenance Methods 0.000 description 1
- 229910052751 metal Inorganic materials 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 230000004089 microcirculation Effects 0.000 description 1
- 210000004877 mucosa Anatomy 0.000 description 1
- 230000009854 mucosal lesion Effects 0.000 description 1
- 229940086319 nattokinase Drugs 0.000 description 1
- 108010073682 nattokinase Proteins 0.000 description 1
- 125000002924 primary amino group Chemical group [H]N([H])* 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 230000028327 secretion Effects 0.000 description 1
- 238000007711 solidification Methods 0.000 description 1
- 230000008023 solidification Effects 0.000 description 1
- 230000000638 stimulation Effects 0.000 description 1
- 230000001225 therapeutic effect Effects 0.000 description 1
- 239000003053 toxin Substances 0.000 description 1
- 231100000765 toxin Toxicity 0.000 description 1
- 230000001228 trophic effect Effects 0.000 description 1
- 210000001835 viscera Anatomy 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
- 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
- A23L15/00—Egg products; Preparation or treatment thereof
- A23L15/30—Addition of substances other than those covered by A23L15/20 – A23L15/25
-
- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
-
- 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
- A23L31/00—Edible extracts or preparations of fungi; Preparation or treatment thereof
-
- 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
-
- 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
-
- 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
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/123—Bulgaricus
-
- 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
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/125—Casei
-
- 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
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/169—Plantarum
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Microbiology (AREA)
- Botany (AREA)
- Biotechnology (AREA)
- Agronomy & Crop Science (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention belongs to food technology fields, and in particular to a kind of health food and preparation method thereof comprising natto.The preparation method of the health food comprising natto of the invention formulates suitable zymotechnique for each component and fermenting microbe, and the health food comprising natto of the invention is prepared.The health food comprising natto is high for natto purine content itself, damage and non-essential amino acid content and the less problem of other vitamin equal sizes easily are led to the problem of to human body stomach lining, the first addition of addition part, second addition part and third add part, and corresponding, suitable zymophyte is selected, the product after making each component ferment forms three and repairs health care system greatly: thrombolysis, reparation cardiovascular system based on natto, garlic；Protection, renovating tummy mucous membrane system and the amino acid and micronutrient element replenishment system of supplement are formd in three kinds of addition parts, to improve the healthcare function loophole of individually edible natto.
Description
Technical field
The invention belongs to food technology fields, and in particular to a kind of health food and preparation method thereof comprising natto.
Background technique
Natto is product of the soybean through fermenting bacillus natto, and the effective component being absorbed by the body may be up to 90% or more, wherein
Nattokinase can dissolve thrombus, pyrazine can prevent the solidification of blood, for thrombolysis, maintenance cardiovascular and cerebrovascular disease.Include natto
Health food be it is a kind of using natto and garlic as made of primary raw material with thrombolysis, to cardiovascular food with health role
Product, still, the purine content in natto are high, play the role of promoting gastric secretion, dietary fiber therein can cause stomach lining
Mechanical injuries, therefore, crowd's inedibility with stomach trouble；Also suffer from containing the nonessential amino acid of high level in natto
There is the patient of kidney trouble also to eat with caution.
Summary of the invention
Based on problem above, one purpose of the invention, which is to provide one kind and can improve natto, causes mucosal lesion, rich
The health food comprising natto of the trophic components such as amino-enriched, vitamin.
The present invention also provides the preparation methods of the health food comprising natto.
The technical solution of the present invention is as follows:
The present invention provides a kind of health food comprising natto, including following raw material: 70-80 parts of nattos, 20-
30 portions of garlics, 40-50 parts of yolk, 10-15 portions of salt；
First addition part: 10-20 parts of pollen, 5-10 parts of Hericium erinaceus, the third add the zymophyte additive amount of part as institute
State the 12-20 ‰ of first addition part total weight, the zymophyte be weight ratio be 2-3:1-2:1 bafillus natto, plant
Lactobacillus and Lactobacillus casei；
Second addition part: 3-5 part Radix Codonopsis, 7-15 part black tea, described second adds the zymophyte additive amount of part as described the
The 2-3 ‰ of two addition part total weights, the zymophyte is the lactobacillus bulgaricus and Ganoderma Lucidum that weight ratio is 1:3-4；
Third adds part: 5-8 portions of Chinese yams, 20-30 portions of milk, and the zymophyte additive amount that the third adds part is described the
The 7-10 ‰ of three addition part total weights, the zymophyte is the Lactobacillus casei and lactobacillus plantarum that weight ratio is 2-3:1.
Health food product according to the present invention comprising natto, the natto the preparation method comprises the following steps:
(1) soya bean is pre-processed: removes rotten soya bean, chooses except impurity；
(2) pretreated soya bean is impregnated with ethanol water；
(3) boiling is carried out to the soya bean after immersion with ethanol water, obtains ripe beans；
(4) after the ripe beans are cooling, it is inoculated with Bacillus natto, fermentation 40-50 hours is carried out at a temperature of 35-38 DEG C, obtains institute
State natto.
In the preparation method of natto described above, further limit in step (2), ethyl alcohol in the ethanol water
Volume fraction be 50-60%；In step (3), the volume fraction of ethyl alcohol is 40-50%, ethyl alcohol in the ethanol water
The effect of existing, making not influence natto after soya bean normal fermentation, while improving and receiving in the fermentation process of first step natto
Beans flavor obtains the natto raw material that flavor is easier to be accepted by the public.
Health food product according to the present invention comprising natto, it further includes 8-12 portions of lotus roots that described first, which adds in part,
Powder, lotus root starch also can decompose small molecule amino acid and small molecule carbohydrate in the case where corresponding zymophyte acts on, damage to renovating tummy mucous membrane
Wound also has further facilitation.
Health food product according to the present invention comprising natto, it further includes 5-8 parts of Radix Astragalis that described second, which adds in part,
Radix Astragali component after fermentation, which is conducive to reduce after the health food of the invention comprising natto is edible, stimulates stomach lining, also reduction pair
Kidney stimulation.
Health food product according to the present invention comprising natto, it is preferred that including following raw material: 75 parts are received
Beans, 25 portions of garlics, 47 parts of yolk, 13 portions of salt；
First addition part: the zymophyte additive amount of 15 parts of pollen, 7 parts of Hericium erinaceus, described first addition part is the third
The 15 ‰ of part total weight are added, the zymophyte is bafillus natto, lactobacillus plantarum and the cheese cream that weight ratio is 3:2:1
Bacillus；
Second addition part: the zymophyte additive amount of 4 parts of Radix Codonopsis, 10 parts of black tea, described second addition part adds for described second
Add the 3 ‰ of part total weight, the zymophyte is the lactobacillus bulgaricus and Ganoderma Lucidum that weight ratio is 1:3；
Third adds part: 6 portions of Chinese yams, 25 portions of milk, and the zymophyte additive amount that the third adds part is that the third adds
Add the 8 ‰ of part total weight, the zymophyte is the Lactobacillus casei and lactobacillus plantarum that weight ratio is 3:1.
The present invention provides the preparation method of the health food comprising natto, comprising the following steps:
(1) first is added the Hericium erinaceus in part component mix after being crushed with other components, it is small soaks in water 24-30
Shi Hou, the zymophyte for being directly added into described first addition part are fermented, and first addition part fermentation material is obtained；
(2) second addition part component is added water to cook, filters, obtains filtrate, after being cooled to room temperature, in filtrate described in addition
The zymophyte of second addition part, obtains second addition part fermentation liquid；
(3) third is added after the Chinese yam in part impregnates 10-20 hours in milk in addition, is directly added into the third addition
The zymophyte of part is fermented, and is obtained third and is added part fermentation material；
(4) it is decocted after impregnating garlic, obtains garlic juice；
(5) by the natto grinding, natto powder is obtained, by the first addition part fermentation material, second addition part fermentation liquid, the
Three addition part fermentation materials and garlic juice and natto powder, yolk and salt are after mixing, dry, obtain the guarantor comprising natto
Health food.
The preparation method of the health food comprising natto according to the present invention, in step (1), fermentation temperature control is
35-37 DEG C, fermentation time is 120-168 hours.
The preparation method of the health food comprising natto according to the present invention, in step (2), fermentation temperature control is
32-35 DEG C, fermentation time 36-45 hours.
The preparation method of the health food comprising natto according to the present invention, in step (3), fermentation temperature control is
36-38 DEG C, fermentation time is 24-35 hours.
The invention has the benefit that
The preparation method of the health food comprising natto of the invention is formulated and is closed for each component and fermenting microbe
The health food comprising natto of the invention is prepared in suitable zymotechnique.The health food comprising natto is directed to and receives
Beans purine content itself is high, easily leads to the problem of damage and non-essential amino acid content and other vitamins to human body stomach lining
The less problem of equal size, the first addition of addition part, second addition part and third add part, and select corresponding, suitable fermentation
Bacterium makes the high molecular weight protein respectively wherein in pollen be converted into small molecule amino acid and supplement suitable minor metallic element etc., makes
Gastric acid can be neutralized after milk, Chinese yam etc. are fermented well, it is glutinous to stomach after Hericium erinaceus is fermented under different zymophyte effects
Membrane damage has protection and barrier action well；It is glutinous can quickly to repair stomach after fermenting under zymophyte acts on for Radix Codonopsis and Radix Astragali
Membrane damage can also have protection and therapeutic effect well after fermentation of black tea to stomach mucosa injury；Therefore of the invention to include
In the health food of natto, three big reparation health care systems are formd: thrombolysis, reparation cardiovascular system based on natto, garlic；
Protection, renovating tummy mucous membrane system and the amino acid and micronutrient element replenishment system of supplement are formd in three kinds of addition parts,
To improve the healthcare function loophole of individually edible natto.
Specific embodiment
To make the object, technical solutions and advantages of the present invention clearer, technical solution of the present invention will be carried out below
Detailed description.Obviously, described embodiments are only a part of the embodiments of the present invention, instead of all the embodiments.Base
Embodiment in the present invention, those of ordinary skill in the art are obtained all without making creative work
Other embodiment belongs to the range that the present invention is protected.
Embodiment 1
The present invention provides a kind of health food comprising natto, including following raw material: 75 parts of nattos, 25 parts big
Garlic, 47 parts of yolk, 13 portions of salt；
First addition part: 15 parts of pollen, 7 parts of Hericium erinaceus, the zymophyte additive amount that the third adds part is described first
The 15 ‰ of part total weight are added, the zymophyte is bafillus natto, lactobacillus plantarum and the cheese cream that weight ratio is 3:2:1
Bacillus；
Second addition part: the zymophyte additive amount of 4 parts of Radix Codonopsis, 10 parts of black tea, described second addition part adds for described second
Add the 3 ‰ of part total weight, the zymophyte is the lactobacillus bulgaricus and Ganoderma Lucidum that weight ratio is 1:3；
Third adds part: 6 portions of Chinese yams, 25 portions of milk, and the zymophyte additive amount that the third adds part is that the third adds
Add the 8 ‰ of part total weight, the zymophyte is the Lactobacillus casei and lactobacillus plantarum that weight ratio is 3:1.
The preparation method of the health food comprising natto, comprising the following steps:
(1) first is added the Hericium erinaceus in part component mix after being crushed with other components, is soaked in water 24 hours
Afterwards, the zymophyte for being directly added into described first addition part is fermented, and fermentation temperature control is 37 DEG C, and fermentation time is 120 small
When, obtain first addition part fermentation material；
(2) second addition part component is added water to cook, filters, obtains filtrate, after being cooled to room temperature, in filtrate described in addition
The zymophyte of second addition part, fermentation temperature control are 35 DEG C, fermentation time 36 hours, obtain second addition part fermentation liquid；
(3) third is added after the Chinese yam in part impregnates 20 hours in milk in addition, is directly added into the third and adds part
Zymophyte ferment, fermentation temperature control be 36 DEG C, fermentation time be 35 hours, obtain third and add part fermentation material；
(4) it is decocted after impregnating garlic, obtains garlic juice；
(5) by the natto grinding, natto powder is obtained, by the first addition part fermentation material, second addition part fermentation liquid, the
Three addition part fermentation materials and garlic juice and natto powder, yolk and salt are after mixing, dry, obtain the guarantor comprising natto
Health food.
Embodiment 2
A kind of health food comprising natto, including following raw material: 70 parts of nattos, 30 portions of garlics, 40 portions of eggs
Yellow, 15 portions of salt；
First adds part: 10 parts of pollen, 10 parts of Hericium erinaceus, 8 portions of lotus root starch, and the zymophyte additive amount of described first addition part is
The third adds the 20 ‰ of part total weight, the zymophyte be weight ratio be 2:2:1 bafillus natto, lactobacillus plantarum
And Lactobacillus casei；
Second addition part: the zymophyte additive amount of 3 parts of Radix Codonopsis, 15 parts of black tea, described second addition part adds for described second
Add the 2 ‰ of part total weight, the zymophyte is the lactobacillus bulgaricus and Ganoderma Lucidum that weight ratio is 1:4；
Third adds part: 5 portions of Chinese yams, 30 portions of milk, and the zymophyte additive amount that the third adds part is that the third adds
Add the 7 ‰ of part total weight, the zymophyte is the Lactobacillus casei and lactobacillus plantarum that weight ratio is 3:1.
The natto the preparation method comprises the following steps:
(1) soya bean is pre-processed: removes rotten soya bean, chooses except impurity；
(2) pretreated soya bean is impregnated with 50% ethanol water；
(3) boiling is carried out to the soya bean after immersion with 50% ethanol water, obtains ripe beans；
(4) after the ripe beans are cooling, it is inoculated with Bacillus natto, fermentation 50 hours is carried out at a temperature of 35 DEG C, obtains the natto.
The preparation method of the health food comprising natto, comprising the following steps:
(1) first is added the Hericium erinaceus in part component mix after being crushed with other components, is soaked in water 30 hours
Afterwards, the zymophyte for being directly added into described first addition part is fermented, and fermentation temperature control is 35 DEG C, and fermentation time is 168 small
When, obtain first addition part fermentation material；
(2) second addition part component is added water to cook, filters, obtains filtrate, after being cooled to room temperature, in filtrate described in addition
The zymophyte of second addition part, fermentation temperature control are 32 DEG C, fermentation time 45 hours, obtain second addition part fermentation liquid；
(3) third is added after the Chinese yam in part impregnates 10 hours in milk in addition, is directly added into the third and adds part
Zymophyte ferment, fermentation temperature control be 38 DEG C, fermentation time be 24 hours, obtain third and add part fermentation material；
(4) it is decocted after impregnating garlic, obtains garlic juice；
(5) by the natto grinding, natto powder is obtained, by the first addition part fermentation material, second addition part fermentation liquid, the
Three addition part fermentation materials and garlic juice and natto powder, yolk and salt are after mixing, dry, obtain the guarantor comprising natto
Health food.
Embodiment 3
A kind of health food comprising natto, including following raw material: 80 parts of nattos, 20 portions of garlics, 50 portions of eggs
Yellow, 10 portions of salt；
First addition part: the zymophyte additive amount of 20 parts of pollen, 5 parts of Hericium erinaceus, described first addition part is the third
Add part total weight 12-20 ‰, the zymophyte be weight ratio be 2-3:1-2:1 bafillus natto, lactobacillus plantarum
And Lactobacillus casei；
Second addition part: the zymophyte additive amount of 5 parts of Radix Codonopsis, 7 parts of black tea, 5 parts of Radix Astragalis, described second addition part is described
The 3 ‰ of second addition part total weight, the zymophyte is the lactobacillus bulgaricus and Ganoderma Lucidum that weight ratio is 1:3；
Third adds part: 8 portions of Chinese yams, 20 portions of milk, and the zymophyte additive amount that the third adds part is that the third adds
Add the 10 ‰ of part total weight, the zymophyte is the Lactobacillus casei and lactobacillus plantarum that weight ratio is 2:1.
The natto the preparation method comprises the following steps:
(1) soya bean is pre-processed: removes rotten soya bean, chooses except impurity；
(2) pretreated soya bean is impregnated with 60% ethanol water；
(3) boiling is carried out to the soya bean after immersion with 40% ethanol water, obtains ripe beans；
(4) after the ripe beans are cooling, it is inoculated with Bacillus natto, fermentation 40 hours is carried out at a temperature of 38 DEG C, obtains the natto.
The preparation method of the health food comprising natto, comprising the following steps:
(1) first is added the Hericium erinaceus in part component mix after being crushed with other components, is soaked in water 27 hours
Afterwards, the zymophyte for being directly added into described first addition part is fermented, and fermentation temperature control is 36 DEG C, and fermentation time is 144 small
When, obtain first addition part fermentation material；
(2) second addition part component is added water to cook, filters, obtains filtrate, after being cooled to room temperature, in filtrate described in addition
The zymophyte of second addition part, fermentation temperature control are 34 DEG C, fermentation time 40 hours, obtain second addition part fermentation liquid；
(3) third is added after the Chinese yam in part impregnates 18 hours in milk in addition, is directly added into the third and adds part
Zymophyte ferment, fermentation temperature control be 37 DEG C, fermentation time be 28 hours, obtain third and add part fermentation material；
(4) it is decocted after impregnating garlic, obtains garlic juice；
(5) by the natto grinding, natto powder is obtained, by the first addition part fermentation material, second addition part fermentation liquid, the
Three addition part fermentation materials and garlic juice and natto powder, yolk and salt are after mixing, dry, obtain the guarantor comprising natto
Health food.
Embodiment 4
A kind of health food comprising natto, including following raw material: 72 parts of nattos, 28 portions of garlics, 45 portions of eggs
Yellow, 12 portions of salt；
First adds part: 15 parts of pollen, 7 parts of Hericium erinaceus, 12 portions of lotus root starch, and the zymophyte additive amount of described first addition part is
The third adds the 12-20 ‰ of part total weight, the zymophyte be weight ratio be 2-3:1-2:1 bafillus natto, plant
Object lactobacillus and Lactobacillus casei；
Second addition part: the zymophyte additive amount of 4 parts of Radix Codonopsis, 12 parts of black tea, 8 parts of Radix Astragalis, described second addition part is institute
The 2 ‰ of second addition part total weight are stated, the zymophyte is the lactobacillus bulgaricus and Ganoderma Lucidum that weight ratio is 1:4；
Third adds part: 7 portions of Chinese yams, 25 portions of milk, and the zymophyte additive amount that the third adds part is that the third adds
Add the 8 ‰ of part total weight, the zymophyte is the Lactobacillus casei and lactobacillus plantarum that weight ratio is 3:1.
The natto the preparation method comprises the following steps:
(1) soya bean is pre-processed: removes rotten soya bean, chooses except impurity；
(2) pretreated soya bean is impregnated with 55% ethanol water；
(3) boiling is carried out to the soya bean after immersion with 45% ethanol water, obtains ripe beans；
(4) after the ripe beans are cooling, it is inoculated with Bacillus natto, fermentation 45 hours is carried out at a temperature of 37 DEG C, obtains the natto.
The preparation method of the health food comprising natto, comprising the following steps:
(1) first is added the Hericium erinaceus in part component mix after being crushed with other components, is soaked in water 27 hours
Afterwards, the zymophyte for being directly added into described first addition part is fermented, and fermentation temperature control is 36 DEG C, and fermentation time is 140 small
When, obtain first addition part fermentation material；
(2) second addition part component is added water to cook, filters, obtains filtrate, after being cooled to room temperature, in filtrate described in addition
The zymophyte of second addition part, fermentation temperature control are 33 DEG C, fermentation time 40 hours, obtain second addition part fermentation liquid；
(3) third is added after the Chinese yam in part impregnates 15 hours in milk in addition, is directly added into the third and adds part
Zymophyte ferment, fermentation temperature control be 37 DEG C, fermentation time be 30 hours, obtain third and add part fermentation material；
(4) it is decocted after impregnating garlic, obtains garlic juice；
(5) by the natto grinding, natto powder is obtained, by the first addition part fermentation material, second addition part fermentation liquid, the
Three addition part fermentation materials and garlic juice and natto powder, yolk and salt are after mixing, dry, obtain the guarantor comprising natto
Health food.
Embodiment 5
A kind of health food comprising natto, including following raw material: 70 parts of nattos, 30 portions of garlics, 40 portions of eggs
Yellow, 10 portions of salt；
First addition part: 10 parts of pollen, 10 parts of Hericium erinaceus, 10 portions of lotus root starch, the third add the zymophyte additive amount of part
Be it is described first addition part total weight 15 ‰, the zymophyte be weight ratio be 3:1:1 bafillus natto, plant cream
Bacillus and Lactobacillus casei；
Second addition part: the zymophyte additive amount of 5 parts of Radix Codonopsis, 10 parts of black tea, 8 parts of Radix Astragalis, described second addition part is institute
The 3 ‰ of second addition part total weight are stated, the zymophyte is the lactobacillus bulgaricus and Ganoderma Lucidum that weight ratio is 1:4；
Third adds part: 8 portions of Chinese yams, 20 portions of milk, and the zymophyte additive amount that the third adds part is that the third adds
Add the 10 ‰ of part total weight, the zymophyte is the Lactobacillus casei and lactobacillus plantarum that weight ratio is 3:1.
The natto the preparation method comprises the following steps:
(1) soya bean is pre-processed: removes rotten soya bean, chooses except impurity；
(2) pretreated soya bean is impregnated with 50% ethanol water；
(3) boiling is carried out to the soya bean after immersion with 40% ethanol water, obtains ripe beans；
(4) after the ripe beans are cooling, it is inoculated with Bacillus natto, fermentation 50 hours is carried out at a temperature of 38 DEG C, obtains the natto.
The preparation method of the health food comprising natto, comprising the following steps:
(1) first is added the Hericium erinaceus in part component mix after being crushed with other components, is soaked in water 30 hours
Afterwards, the zymophyte for being directly added into described first addition part is fermented, and fermentation temperature control is 37 DEG C, and fermentation time is 168 small
When, obtain first addition part fermentation material；
(2) second addition part component is added water to cook, filters, obtains filtrate, after being cooled to room temperature, in filtrate described in addition
The zymophyte of second addition part, fermentation temperature control are 35 DEG C, fermentation time 45 hours, obtain second addition part fermentation liquid；
(3) third is added after the Chinese yam in part impregnates 20 hours in milk in addition, is directly added into the third and adds part
Zymophyte ferment, fermentation temperature control be 38 DEG C, fermentation time be 35 hours, obtain third and add part fermentation material；
(4) it is decocted after impregnating garlic, obtains garlic juice；
(5) by the natto grinding, natto powder is obtained, by the first addition part fermentation material, second addition part fermentation liquid, the
Three addition part fermentation materials and garlic juice and natto powder, yolk and salt are after mixing, dry, obtain the guarantor comprising natto
Health food.
Embodiment 6
A kind of health food comprising natto, including following raw material: 75 parts of nattos, 25 portions of garlics, 45 portions of eggs
Yellow, 12 portions of salt；
First addition part: 15 parts of pollen, 8 parts of Hericium erinaceus, 10 portions of lotus root starch, the zymophyte additive amount that the third adds part are
It is described first addition part total weight 12-20 ‰, the zymophyte be weight ratio be 2-3:1-2:1 bafillus natto, plant
Object lactobacillus and Lactobacillus casei；
Second addition part: the zymophyte additive amount of 4 parts of Radix Codonopsis, 12 parts of black tea, 7 parts of Radix Astragalis, described second addition part is institute
The 3 ‰ of second addition part total weight are stated, the zymophyte is the lactobacillus bulgaricus and Ganoderma Lucidum that weight ratio is 1:4；
Third adds part: 8 portions of Chinese yams, 25 portions of milk, and the zymophyte additive amount that the third adds part is that the third adds
Add the 7 ‰ of part total weight, the zymophyte is the Lactobacillus casei and lactobacillus plantarum that weight ratio is 3:1.
The natto the preparation method comprises the following steps:
(1) soya bean is pre-processed: removes rotten soya bean, chooses except impurity；
(2) pretreated soya bean is impregnated with 50% ethanol water；
(3) boiling is carried out to the soya bean after immersion with 40% ethanol water, obtains ripe beans；
(4) after the ripe beans are cooling, it is inoculated with Bacillus natto, fermentation 50 hours is carried out at a temperature of 38 DEG C, obtains the natto.
The preparation method of the health food comprising natto, comprising the following steps:
(1) first is added the Hericium erinaceus in part component mix after being crushed with other components, is soaked in water 24 hours
Afterwards, the zymophyte for being directly added into described first addition part is fermented, and fermentation temperature control is 37 DEG C, and fermentation time is 120 small
When, obtain first addition part fermentation material；
(2) second addition part component is added water to cook, filters, obtains filtrate, after being cooled to room temperature, in filtrate described in addition
The zymophyte of second addition part, fermentation temperature control are 32 DEG C, fermentation time 36 hours, obtain second addition part fermentation liquid；
(3) third is added after the Chinese yam in part impregnates 20 hours in milk in addition, is directly added into the third and adds part
Zymophyte ferment, fermentation temperature control be 38 DEG C, fermentation time be 24 hours, obtain third and add part fermentation material；
(4) it is decocted after impregnating garlic, obtains garlic juice；
(5) by the natto grinding, natto powder is obtained, by the first addition part fermentation material, second addition part fermentation liquid, the
Three addition part fermentation materials and garlic juice and natto powder, yolk and salt are after mixing, dry, obtain the guarantor comprising natto
Health food.
Health food comprising natto of the invention, in the premise for not influencing the internal organs normal operation such as human stomach and kidney
Under, long-term consumption can play discharge human toxin, remove blood rubbish and enteron aisle rubbish, dredge the effect of microcirculation in human body.
The above description is merely a specific embodiment, but scope of protection of the present invention is not limited thereto, any
Those familiar with the art in the technical scope disclosed by the present invention, can easily think of the change or the replacement, and should all contain
Lid is within protection scope of the present invention.Therefore, protection scope of the present invention should be based on the protection scope of the described claims.
Claims (10)
1. a kind of health food comprising natto, which is characterized in that including following raw material: 70-80 parts of nattos, 20-30
Part garlic, 40-50 parts of yolk, 10-15 portions of salt；
First addition part: 10-20 parts of pollen, 5-10 parts of Hericium erinaceus,
The zymophyte additive amount of described first addition part is the 12-20 ‰ that the third adds part total weight, and the zymophyte is
Weight ratio is bafillus natto, lactobacillus plantarum and the Lactobacillus casei of 2-3:1-2:1；
Second addition part: 3-5 parts of Radix Codonopsis, 7-15 parts of black tea,
The zymophyte additive amount of described second addition part is the 2-3 ‰ of the second addition part total weight, and the zymophyte is attached most importance to
Amount is than the lactobacillus bulgaricus and Ganoderma Lucidum for 1:3-4；
Third adds part: 5-8 portions of Chinese yams, 20-30 portions of milk,
The third adds the 7-10 ‰ that the zymophyte additive amount of part adds part total weight for the third, and the zymophyte is attached most importance to
Amount is than the Lactobacillus casei and lactobacillus plantarum for 2-3:1.
2. the health food product according to claim 1 comprising natto, which is characterized in that the preparation method of the natto
Are as follows:
(1) soya bean is pre-processed: removes rotten soya bean, chooses except impurity；
(2) pretreated soya bean is impregnated with ethanol water；
(3) boiling is carried out to the soya bean after immersion with ethanol water, obtains ripe beans；
(4) after the ripe beans are cooling, it is inoculated with Bacillus natto, fermentation 40-50 hours is carried out at a temperature of 35-38 DEG C, obtain described receive
Beans.
3. the health food product according to claim 2 comprising natto, which is characterized in that in step (2), the second
The volume fraction of ethyl alcohol is 50-60% in alcohol solution；In step (3), the volume fraction of ethyl alcohol in the ethanol water
For 40-50%.
4. the health food product according to claim 1 comprising natto, which is characterized in that in described first addition part,
It further include 8-12 portions of lotus root starch.
5. the health food product according to claim 1 comprising natto, which is characterized in that in described second addition part,
It further include 5-8 parts of Radix Astragalis.
6. the health food product according to claim 1 comprising natto, which is characterized in that former including following parts by weight
Material: 75 parts of nattos, 25 portions of garlics, 47 parts of yolk, 13 portions of salt；
First addition part: 15 parts of pollen, 7 parts of Hericium erinaceus, the third add the zymophyte additive amount of part as third addition
The 15 ‰ of part total weight, the zymophyte is bafillus natto, lactobacillus plantarum and the cheese cream bar that weight ratio is 3:2:1
Bacterium；
Second addition part: 4 parts of Radix Codonopsis, 10 parts of black tea, the zymophyte additive amount of described second addition part are described second addition part
The 3 ‰ of total weight, the zymophyte are the lactobacillus bulgaricus and Ganoderma Lucidum that weight ratio is 1:3；
Third adds part: 6 portions of Chinese yams, 25 portions of milk, and the zymophyte additive amount that the third adds part is that the third adds part
The 8 ‰ of total weight, the zymophyte are the Lactobacillus casei and lactobacillus plantarum that weight ratio is 3:1.
7. the preparation method of any health food comprising natto of claim 1-6, which is characterized in that including following step
It is rapid:
(1) first is added the Hericium erinaceus in part component mix after being crushed with other components, after soaking in water, is directly added into
The zymophyte of described first addition part is fermented, and first addition part fermentation material is obtained；
(2) second addition part component is added water to cook, filters, obtains filtrate, after being cooled to room temperature, described second is added in filtrate
The zymophyte for adding part, obtains second addition part fermentation liquid；
(3) third is added after the Chinese yam in part impregnates in milk in addition, be directly added into the third add the zymophyte of part into
Row fermentation, obtains third and adds part fermentation material；
(4) it is decocted after impregnating garlic, obtains garlic juice；
(5) by the natto grinding, natto powder is obtained, the first addition part fermentation material, second addition part fermentation liquid, third are added
Add part fermentation material and garlic juice and natto powder, yolk and salt after mixing, it is dry, it obtains the health care comprising natto and eats
Product.
8. preparation method according to claim 7, which is characterized in that in step (1), fermentation temperature control is 35-37
DEG C, fermentation time is 120-168 hours.
9. preparation method according to claim 7, which is characterized in that in step (2), fermentation temperature control is 32-35
DEG C, fermentation time 36-45 hours.
10. preparation method according to claim 7, which is characterized in that in step (3), fermentation temperature control is 36-38
DEG C, fermentation time is 24-35 hours.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910210770.1A CN110313590A (en) | 2019-03-19 | 2019-03-19 | A kind of health food and preparation method thereof comprising natto |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910210770.1A CN110313590A (en) | 2019-03-19 | 2019-03-19 | A kind of health food and preparation method thereof comprising natto |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN110313590A true CN110313590A (en) | 2019-10-11 |
Family
ID=68112778
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201910210770.1A Pending CN110313590A (en) | 2019-03-19 | 2019-03-19 | A kind of health food and preparation method thereof comprising natto |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN110313590A (en) |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101822378A (en) * | 2010-02-04 | 2010-09-08 | 鲁发连 | Method for preparing Chinese garlic soybean |
| JP2010226961A (en) * | 2009-03-25 | 2010-10-14 | Tokushima Prefecture | Method for producing dried fermented soybean food |
| CN106036490A (en) * | 2016-05-26 | 2016-10-26 | 长沙湘资生物科技有限公司 | Blueberry natto and preparation method thereof |
-
2019
- 2019-03-19 CN CN201910210770.1A patent/CN110313590A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2010226961A (en) * | 2009-03-25 | 2010-10-14 | Tokushima Prefecture | Method for producing dried fermented soybean food |
| CN101822378A (en) * | 2010-02-04 | 2010-09-08 | 鲁发连 | Method for preparing Chinese garlic soybean |
| CN106036490A (en) * | 2016-05-26 | 2016-10-26 | 长沙湘资生物科技有限公司 | Blueberry natto and preparation method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 曾学英: "《传统豆制品加工技术问答》", 28 February 2014, 中国轻工业出版社 * |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101611849A (en) | The preparation method of fermented bean curd | |
| CN102048167B (en) | Additive of radiation-resistant functional beverage, and additive-containing barley green milk wine and tea beverage | |
| CN1900254B (en) | Process for preparing fermental Chinese wolferry yellow wine | |
| CN107523466A (en) | A kind of SOD white wine with health-care efficacy and preparation method thereof | |
| CN104222922B (en) | Spicy pickles with beef and fermented soybean and preparation method thereof | |
| CN106259934A (en) | A kind of blue berry medlar yogurt and preparation method thereof | |
| CN111329055B (en) | Preparation method of trifoliate acanthopanax enzyme | |
| KR102549413B1 (en) | Method for preparing a composition for treating hair loss | |
| CN102726664A (en) | Method for preparing Chinese wolfberry sweet fermented glutinous rice | |
| CN106923121A (en) | A kind of adlay activity peptide beverage and preparation method thereof | |
| CN108142765A (en) | A kind of Cordyceps militaris composite enzyme drink preparation method of antifatigue and increasing immune power | |
| CN104026469A (en) | Nutritional osmanthus fragrans fermented glutinous rice and processing method thereof | |
| CN107518381A (en) | A kind of bacterium grain and preparation method thereof | |
| CN107439876B (en) | Walnut peptide beverage and preparation method thereof | |
| CN110313590A (en) | A kind of health food and preparation method thereof comprising natto | |
| CN110101076A (en) | A kind of production method rich in flavone aglycone and active probiotic fructus arctii ferment | |
| CN107259267A (en) | A kind of rice lactic fermentation health beverages | |
| CN107043667A (en) | The preparation method of saline cistanche health care wine of Chinese magnoliaving | |
| CN102578487B (en) | Health care salt black beans containing Chinese herbal medicine formula and production process thereof | |
| CN102578529B (en) | Healthy salted black soya bean containing Chinese herbal medicine formula and production process thereof | |
| CN102578490B (en) | Health care black bean sauce with traditional Chinese herbal medicine recipe and production process of health care black bean sauce | |
| CN102578536B (en) | Health care salt black beans containing Chinese herbal medicine formula and production process thereof | |
| CN112841318A (en) | Red date and medlar soymilk and preparation method thereof | |
| CN102578533B (en) | Health care black bean sauce with traditional Chinese herbal medicine recipe and production process of health care black bean sauce | |
| CN102578538B (en) | Health care black bean sauce with traditional Chinese herbal medicine recipe and production process of health care black bean sauce |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20191011 |
|
| RJ01 | Rejection of invention patent application after publication |