Natto ice cream

• Main Authors: ZENG XIANPENG, LI DA, NIU CHUNHUA, LIU SHUWEN, LIU XINFENG, LIU XIANGYING, LI YUQIU, JIANG YUANYUAN, LI ZHUOLIN, WANG JINGHUI
• Format: Patent
• Language: Chinese; English
• Published: 22.01.2014
• Subjects: CHEWING GUM; COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; CONFECTIONERY; FOODS OR FOODSTUFFS; HUMAN NECESSITIES; ICE-CREAM; PREPARATION THEREOF; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES

The invention relates to natto ice cream and belongs to the field of cold drink food. In the ice cream production process, natto accounting for 5% to 65% of the total weight of the ice cream is added, wherein the natto is natto particles or smashed natto pulp. The produced ice cream not only is cool and refreshing but also has the nutrition and health care function of the natto. After the natto ice cream is eaten frequently, the effects of intestinal flora balance adjustment, dysentery prevention, enteritis prevention, constipation prevention, blood fat reduction, cholesterol reduction, blood vessel malacia, high blood pressure prevention, arteriosclerosis prevention, osteoporosis prevention, female climacteric improvement, liver protection, alcohol effect alleviation and the like can be achieved. On one hand, the freezing and refrigeration environment of the ice cream can keep the activity of nattokinase in the natto and is beneficial to achieving the life benefiting health care function of the natto, and on