CN105145852A - Method for improving flavor of bacillus natto fermented whole-soybean milk - Google Patents

Abstract

The invention discloses a method for improving the flavor of bacillus natto fermented whole-soybean milk, and belongs to the technical field of fermented soybean product processing. With soybeans being raw materials, whole-soybean milk is prepared through the technology of selecting, soaking, hot water heating, coarse smashing, ultrafine smashing and high-pressure homogenizing, bacillus natto and lactic acid bacteria are separately inoculated into the sterilized and cooled whole-soybean milk to be fermented, then bacillus natto fermented soybean milk and lactic acid bacterium fermented soybean milk are mixed and blended according to a proportion, and then the whole-soybean milk is obtained. While the taste is guaranteed, the soybeans are fully utilized, in this way, pollution to the environment is avoided, and the capacity, for generating acid and aroma in the soybean milk, of lactic acid bacteria is utilized for effectively improving the flavor of the fermented soybean milk. Meanwhile, the liquid fermentation technology that bacillus natto and lactic acid bacteria are separately fermented and then blended is adopted, pipeline transportation can be achieved, control over fermentation conditions and a fermentation end point is easier, the range is easy to enlarge, the components are easy to control, and follow-up processing is simple.

Description

A method for improving the flavor of whole soybean milk fermented by Bacillus natto

technical field

The invention relates to a method for improving the flavor of whole soybean milk fermented by Bacillus natto, belonging to the technical field of fermented soybean products processing.

Background technique

China is the hometown of soybeans, which have a history of more than 5,000 years of planting and eating soybeans, among which soybean products are traditionally processed. The earliest can be traced back to more than 2000 years ago. The soybeans used in the processing of traditional soybean products in my country account for half of the soybeans consumed by the food industry every year, about 4 million tons. In recent years, soybean products can reduce the incidence of cardiovascular disease, lower blood pressure, lower blood lipids, anti-cancer and other functions have been more and more confirmed, and the consumption of soybean products has set off a global upsurge. However, at present, various soybean products will produce more or less bean dregs by-products in the process of processing. For example, processing soybean protein isolate will produce about 30% to 35% okara; processing tofu and soymilk will produce about 50% okara. Therefore, the annual output of bean dregs in my country is about tens of millions of tons. Although okara is a good dietary fiber raw material and has high nutritional value, it contains about 50% fiber, 20% protein, and 10% fat. However, the utilization rate of bean dregs is low at present, and the traditional utilization method is to use bean dregs as animal feed and directly feed animals. It is even treated as waste and directly incinerated. Therefore, okara is a precious resource that has not been fully utilized.

Natto is a soy product made from soybeans fermented by Bacillus natto. It not only retains the nutritional value of soybeans, but also contains rich protein and vitamins. More importantly, the fermentation process produces a variety of physiologically active substances that dissolve fibrin in the body And other health effects of regulating physiological functions. However, natto will produce ammonia smell, which is stinky, and most people find it difficult to accept it. Therefore, the consumption of natto in my country is lower than that in Japan, a traditional consumer country. Moreover, traditional natto uses solid-state fermentation technology, and industrial production requires a large site area and a long fermentation cycle.

Therefore, the development of a product rich in nattokinase with good flavor, simple processing technology and low price has a broad market prospect and is conducive to the promotion of natto, a healthy food.

Contents of the invention

In order to overcome the above problems, the present invention develops a flavor type whole soybean soy milk with good flavor, simple processing technology and low price. The present invention uses whole soybeans as raw material to prepare whole soybean soymilk, fully utilizes soybeans, and avoids environmental pollution; at the same time, it adopts liquid fermentation technology to facilitate industrial production, and basically no by-products are produced; lactic acid bacteria can be used to produce acid in soybean milk. The aroma ability can effectively improve the flavor of natto fermented soymilk; by adopting the method of separate fermentation, it is beneficial to control the fermentation conditions, and by controlling the blending ratio of lactic acid bacteria fermented soymilk and natto fermented soymilk, it is easier to control the pH of the system, Effectively guarantee the flavor and product stability of the whole soy milk product.

The invention provides a method for improving the flavor of whole soybean milk fermented by Bacillus natto, using whole soybeans, no bean dregs in the production process, and separately inoculating Bacillus natto and lactic acid bacteria into whole soybean milk for fermentation and then preparing the method. Flavored whole soybean soymilk rich in nattokinase and good in flavor is obtained.

The method comprises: using soybeans as raw materials, preparing whole soybean milk through material selection, soaking, blanching, coarse crushing, ultrafine crushing, and high-pressure homogenization; The whole soybean soymilk is fermented at 35-43°C, then the Bacillus natto fermented soymilk and the lactic acid bacteria fermented soymilk are mixed and prepared at a volume ratio of 1:10-10:1 to obtain flavored whole soymilk.

The soaking, in one embodiment of the present invention, is soaking soybeans in 2-4 times the volume of water at 25° C. for 10-20 hours.

The blanching, in one embodiment of the present invention, is blanching with 80-100°C hot water for 1-10 minutes, followed by washing and draining.

In one embodiment of the present invention, the coarse pulverization is performed at 2000-8000 rpm for 2-10 minutes.

The coarse crushing, in one embodiment of the present invention, is carried out by adding water according to the mass ratio of raw soybeans (ie dry beans) to water in a ratio of 1:5 to 1:15 for coarse crushing.

The ultrafine pulverization, in one embodiment of the present invention, adopts stepwise ultrafine pulverization, and processes 2 to 5 times at 10000-40000 rpm.

In one embodiment of the present invention, the high-pressure homogenization is performed at a pressure of 20 MPa to 60 MPa for 1 to 5 times until the average particle size of the slurry is 30 to 50 μm.

The sterilization, in one embodiment of the present invention, is carried out at 85-115° C. for 5-30 minutes.

The cooling, in one embodiment of the present invention, is cooling to 20-45°C.

The inoculation, in one embodiment of the present invention, is to inoculate Bacillus natto or lactic acid bacteria liquid into the cooled whole bean soybean milk according to the inoculum amount of 0.5-4% (v/v). The bacterial cell concentration in the bacterial liquid is about 10 ⁶ -10 ⁸ cfu/mL.

The bacterium liquid, in one embodiment of the present invention, can be that the lyophilized powder of thalline is dissolved in sterile saline; It can also be that natto is cultivated with LB broth medium, MRS broth medium, etc. For Bacillus and lactic acid bacteria, the sludge was collected by centrifugation, washed with sterile saline, and adjusted to an appropriate concentration.

The fermentation of the Bacillus natto, in one embodiment of the present invention, adopts ventilated fermentation, feeds sterile air (sterile air ventilation ratio 1:0.2～1:0.7) or mechanical stirring (rotating speed 150rpm～ 500rpm), ferment and cultivate at 35-38°C for 14-36h. Nattokinase activity can reach 500-1500U/ml.

In one embodiment of the present invention, the fermentation of the lactic acid bacteria is directly cultured statically at 38-43°C until the titrated acidity is 40-65°T. Ferment for 4 to 12 hours.

In one embodiment of the present invention, the lactic acid bacteria can be any one of Bifidobacterium, Lactobacillus casei, Lactobacillus plantarum, etc. that can be used in food, or a mixture of two or more lactic acid bacteria.

In one embodiment of the present invention, the preparation is to cool to 15-25°C, mix the fermented soybean milk with Bacillus natto and the fermented soybean milk with lactic acid bacteria in proportion, then add sterilized sweetener and thickener Mix well, sterile homogeneous.

The method also includes a filling step after preparation.

The method, in one embodiment of the present invention, is specifically:

(1) Material selection: dust removal, sand removal, and picking out moldy soybeans;

(2) Soaking: Soak the soybeans in 2 to 3 times the volume of water for 10 to 20 hours at 25°C;

(3) Blanch: scald with hot water at 80-100°C for 1-10 minutes, wash and drain;

(4) Coarse crushing: speed 2000-8000 rpm, 2-10 minutes;

(5) Ultra-fine crushing: adopt step-by-step ultra-fine crushing, the speed is 10000-40000 rpm, 2-5 times;

(6) High pressure homogenization: pressure 20MPa ~ 60MPa, 1 ~ 5 times, the average particle size of the slurry is 30 ~ 50μm;

(7) Sterilization: place the whole bean soymilk after the high-pressure homogenization process in a fermenter at 85-115° C. for 5-30 minutes;

(8) Cooling: pass condensed water and cool to 20-45°C;

(9) Inoculation: Separately inoculate Bacillus natto and lactic acid bacteria into a fermenter containing whole soybean milk, stir evenly;

(10) Fermentation: Bacillus natto adopts ventilated fermentation, 35～43 ℃ of fermentation culture 14-36h; The fermentation of lactic acid bacteria is directly 35～43 ℃ static culture to titration acidity 40-65 ℃;

(11) Mixing and preparation: cool to 15-25°C, mix the above-mentioned Bacillus natto-fermented soymilk and lactic acid bacteria-fermented soymilk at a volume ratio of 10:1-1:10, add sterilized sweetener and thickener Etc., sterile homogenization after mixing;

(12) Filling: Low temperature filling, 3-6°C.

Wherein, the sweetener includes xylitol, maltitol, sucralose, stevioside (0.0006-0.06%) and other functional sweeteners that do not produce calories, and one or more of them can be selected for compounding. The amount added can be 0.01%-3%.

The thickener can be one or more compounds of xanthan gum (0.02-0.03%), carrageenan (0.1-2%) and sodium alginate (0.2-1%).

Beneficial effects of the present invention:

(1) The present invention uses whole grain soybean as raw material, and adopts the three-step method of coarse crushing, superfine crushing and high-pressure homogenization to prepare whole soybean soymilk, so that the nutritional components are fully released, and good fermentation conditions are provided for the fermentation of lactic acid bacteria and Bacillus natto The nutritional environment promotes the growth of strains and the accumulation of functional components such as nattokinase and flavor substances such as diacetyl/hexanal. Through mixing and deployment, the functional factors of whole soybean milk are guaranteed and the flavor of natto soybean milk is improved. .

(2) By controlling the ratio of soybeans to water during coarse crushing, it is avoided that too much water will cause insufficient nutrients and product stability during microbial fermentation, and it also avoids the reduction of coarse crushing efficiency caused by too little water and the increase of subsequent ultra-fine The crushing load and the resulting slurry viscosity are too high to carry out the subsequent high-pressure homogenization process; blanching treatment is beneficial to soften soybean crude fiber, heat inactivate lipoxygenase, and reduce beany odor; Sterile environment causes changes in the physical and chemical structure of protein in soymilk, releases peptones and sulfhydryl group organic matter, provides nutrients for the growth of fermentation bacteria, moderate inactivation and coagulation of protein, and improves the viscosity and uniform texture of soymilk Soymilk that coagulates into a colloid is produced; cooling to an appropriate temperature before inoculation avoids the reduction of the initial viable bacteria count caused by too high temperature and the subsequent increase in energy consumption caused by too low temperature; cooling before preparation reduces the fermentation bacteria The metabolic activities of the species are beneficial to control the acidity of the product, and the modulation ensures the taste and the stability of the system.

(3) The method of the present invention overcomes the problems that traditional natto products have poor flavor and are difficult to popularize, and the fermentation process is difficult to control, realizes the effective utilization of whole beans, does not produce bean dregs, can reduce environmental pollution, and increase the added value of soybean products. Value; at the same time, liquid fermentation is adopted, the fermentation method is simple, the process is controllable, and industrial production can be realized; the two bacteria are separated and fermented and then mixed, which can obtain a better flavor on the basis of effectively increasing the enzyme activity. At the same time, the ventilation conditions and the fermentation end point are easy control, the stability of the nattokinase enzyme activity of the product is improved. The flavor type whole soybean soymilk prepared by the method of the invention is rich in nattokinase and has good flavor, the flatulence factors such as raffinose and stachyose in soybeans are eliminated, and the nutritional value is high.

Detailed ways

Embodiment 1: produce flavor type whole bean soymilk according to the following method

The whole soy milk rich in nattokinase and good in flavor is prepared by using the method of separate fermentation and deployment of Bacillus natto and Lactobacillus plantarum, and the following process steps are adopted:

Weigh 100 grams of domestically selected high-quality high-protein soybeans, air-select to remove impurities, add 2 times the volume of water and soak for 10 hours at 25°C to facilitate the subsequent crushing of soybeans and the dissolution of nutrients, wash and pick out the incomplete soaking For solid impurities such as hard beans and sand grains with wrinkled skin, drain the water, scald it with 90°C hot water for 5 minutes, then drain the water, add 15 times the water, and process it with a coarse grinder at a speed of 5000 rpm for 4 minutes , and then enter the superfine pulverizer to process step by step at a speed of 20,000 rpm for 3 times, and then use a high-pressure homogenizer to process 3 times at a pressure of 40 MPa to obtain whole soybean milk with an average particle size of the slurry of 30 μm, which is injected into the fermenter. Sterilization conditions: 115°C, 5 minutes. Pass condensed water to cool the soymilk in the tank to 40°C. The concentration of the initial bacteria is adjusted with sterile physiological saline, respectively inserted into the cooled whole bean soymilk, and fermented separately. The initial bacterial counts of Bacillus natto and Lactobacillus plantarum were 1×10 ⁷ cfu/ml and 6×10 ⁷ cfu/ml, respectively. The fermentation condition of Bacillus natto is 37°C, ventilation, sterile air ventilation ratio 1:0.2, after 14 hours, the enzyme activity reaches 2000U/ml, and the fermentation is stopped. The fermentation condition of Lactobacillus plantarum is 40°C, standing still, and the control end point is titrated acidity 55°T. Bacillus natto fermented soymilk and lactic acid bacteria fermented soymilk obtained by double bacteria fermentation respectively, passed through condensed water respectively, and cooled to 20°C. Bacillus natto fermented soymilk and Lactobacillus plantarum fermented soymilk are mixed at a ratio of 2:1, and then sterilized thickener and sweetener are added. The selected sweetener is compounded with xylitol and maltitol in a ratio of 1:1, and the total dosage is 2.5%. The thickener selected is the compound of gellan gum, carrageenan and sodium alginate. Aseptically homogenize, cool to 4°C, and aseptically fill to obtain a finished product.

Embodiment 2: produce flavor type whole bean soymilk according to the following method

Utilize Bacillus natto and the yogurt starter (thermophilus, Lactobacillus bulgaricus) preserved in the laboratory to separately ferment and then prepare the whole soybean milk rich in nattokinase and good in flavor, adopt the following process steps:

Weigh 100 grams of selected domestic high-quality high-protein soybeans, winnow and remove impurities, add 4 times the volume of water and soak at 25°C for 20 hours, wash and remove impurities again, drain the water, and scald with 80°C hot water for 10 hours. Minutes, then drain the water, add 5 times of water, process it with a coarse pulverizer at a speed of 8000 rpm for 2 minutes, then enter an ultrafine pulverizer at a speed of 10000 rpm and process it step by step for 5 times, and then use a high pressure uniform The quality machine was treated 5 times with a pressure of 20 MPa to obtain whole soybean milk with an average particle size of 40 μm, which was poured into a fermenter, and the sterilization conditions were: 85°C for 30 minutes. Pass condensed water to cool the whole soybean milk in the tank to 25°C. Bacillus natto and yogurt starter are separately added to the cooled whole soybean milk for fermentation in a ratio of 1:1. The fermentation condition of Bacillus natto is 35° C., mechanical agitation and ventilation, and the rotation speed is 200 rpm. After 20 hours, the enzyme activity reaches 1050 U/ml, and the fermentation is stopped. Yogurt starter fermentation conditions, 43 ° C, stand still, the control end point is titrated acidity 65 ° T. The whole soybean soymilk fermented separately by the two bacteria is passed through condensed water separately and cooled to 15°C. Soymilk fermented by Bacillus natto and soymilk fermented by yogurt starter are mixed in a ratio of 8:1, and then sterilized thickener and sweetener are added. The selected sweetener is sucralose in an amount of 0.01%. The selected thickener is a compound of xanthan gum and carrageenan. Aseptically homogenize, cool to 4°C, and aseptically fill to obtain a finished product.

Embodiment 3: produce flavor type whole bean soymilk according to the following method

Utilize Bacillus natto and lactic acid bacteria (Bifidobacterium 867 preserved in the laboratory, Lactobacillus casei 706) to separately ferment and then prepare the whole soybean milk rich in nattokinase and good flavor, adopt the following process steps:

Weigh 100 grams of domestically selected high-quality high-protein soybeans, winnow and remove impurities, add 3 times the volume of water and soak at 25°C for 16 hours, wash and remove impurities again, drain the water, and scald with 100°C hot water for 1 Minutes, then drain the water, add 10 times the water, process it with a coarse pulverizer at a speed of 2000 rpm for 10 minutes, then enter an ultrafine pulverizer at a speed of 40000 rpm and process it twice step by step, and then use a high-pressure average The quality machine is treated twice with a pressure of 60 MPa to obtain whole soybean milk with an average particle size of 40 μm, which is poured into a fermenter, and the sterilization conditions are: 115 ° C, 15 minutes. Pass condensed water to cool the whole soybean milk in the tank to 35°C. Bacillus natto was inserted into the cooled whole soybean milk according to the inoculum amount of 2%. Bifidobacterium and Lactobacillus casei were inserted into another portion of cooled soymilk at a ratio of 1:2, and the inoculation amount was 2%. The fermentation conditions of Bacillus natto are 38°C, sterile air ventilation ratio 1:0.6, after 36 hours, the enzyme activity reaches 1500U/ml, and the fermentation is stopped. Lactic acid bacteria fermentation conditions, 38 ° C, stand still, the control end point is titrated acidity 40 ° T. The soymilk obtained by the separate fermentation of the two bacteria is passed through condensed water and cooled to 25°C. Bacillus natto fermented soymilk and yogurt starter fermented soymilk were mixed at a ratio of 1:7, and then sterilized thickener and sweetener were added. The selected sweetener is sucralose in an amount of 0.01%. The selected thickener is a compound of xanthan gum and carrageenan. Aseptic homogenization, cooling to 4°C, and aseptic filling to obtain flavored whole soybean milk.

Flavor type whole soybean soymilk obtained by the method of embodiment 1-3:

(1) The nattokinase content (AstrupT.Muller.S.Thefibrinplatemethodforestimatingfibrinolyticactivity[J].ArchBiochemicalBiopys, 1995,40:346-351.) in flavor type whole soybean milk was measured by adopting the agarose fibrin plate method, the inventive method The nattokinase enzyme activity of the fermented whole soymilk is between 200-2000U/ml. Moreover, under refrigeration at 4°C, the shelf life of flavored whole soy milk can reach 15 days, and the activity of nattokinase basically does not decrease during the shelf life.

(2) LC-MS was used to measure the contents of raffinose and stachyose before and after fermentation. The results showed that the content of these flatulence factors decreased by about 20-40%. For example, in Example 2, the whole soybean milk before fermentation contained raffinose 0.45mg/ml, stachyose 0.36mg/ml, fermented flavored whole soy soy milk contains raffinose 0.34mg/ml, stachyose 0.26mg/ml, the content decreased by 24.4% and 27.8% respectively.

(3) By controlling the inoculation and fermentation conditions, the utilization rate of protein and the nutritional value of the product are improved, the size distribution of peptide chains before and after fermentation is changed, and the proportion of peptide chains with a molecular weight less than 1000Da is significantly increased. For example, in Example 3, the fermentation process increases the proportion of peptide chains with a molecular weight less than 1000 Da in the product system from 42% to 74%, and the degree of protein hydrolysis increases. At the same time, after the whole soybean milk is fermented, the content of functional components such as polyphenols, total flavonoids, and γ-aminobutyric acid increases, and the antioxidant capacity of the product is enhanced. As in Example 1, the content of polyphenols, total flavonoids and γ-aminobutyric acid after fermentation increased by 8.2%, 31.5% and 25.9% compared with before fermentation, and the DPPH clearance rate of the product increased by 29.5%.

(4) The method in Table 1 was adopted for sensory evaluation, and the results are shown in Table 2. The results show that the flavor type whole soybean soymilk obtained by the method of the invention is better in color, texture, smell and taste, and the overall feeling is ideal.

Table 1 The method of sensory evaluation

Table 2 Sensory evaluation results

score color organizational status odor taste Comprehensive acceptance Example 1 9.3 8.3 9.1 8.6 8.8 Example 2 8.9 9.0 8.9 7.2 9.1 Example 3 8.7 8.9 7.8 7.6 8.4

In summary, the present invention utilizes Bacillus natto and lactic acid bacteria to prepare whole soybean milk rich in nattokinase and good flavor by blending after separate fermentation. The product realizes full utilization of soybeans, and the liquid fermentation process is easy to control. Bacillus fermentation produces nattokinase, which has a thrombolytic effect. The fermentation of lactic acid bacteria produces acid and aroma, which effectively improves the ammonia smell of the fermentation product of Bacillus natto, and the product has a good flavor and high consumer acceptance. During the fermentation process, due to the proliferation of microorganisms and the action of related enzymes, the content of raffinose and stachyose, the flatulence factors in soybeans, is reduced, and the utilization rate of protein in human body is increased. The value is increased.

Embodiment 4: the influence of preparation technology on product

(1) pulping method

The blanching process was omitted, and the other steps were the same as in Example 1. It was found that the beany smell in the whole soy milk was relatively heavy, and the score of the smell item in the sensory evaluation was only 6.5 points, which was 28.6 points lower than that of the corresponding item in Example 1. %; In the sensory evaluation, the score of comprehensive acceptance is 7.0 points, which is 19.3% lower than the score of the corresponding item in Example 1.

The superfine pulverization process was omitted, and the other steps were the same as in Example 1. It was found that the texture of the prepared product was poor, with obvious whey precipitation, and the mouthfeel was relatively rough. Compared with Example 1, it has decreased by 33.1%.

If the ultra-fine pulverization process is omitted, after the coarse pulverization, the double-layer gauze filter removes the slag, and other steps are the same as in Example 1. As a result, it is found that the activity of nattokinase in the soy milk fermented by nattokinase alone has decreased by 20.3%, and the fermented soy milk finished product The nattokinase enzyme activity has decreased by 23.1%; the number of live bacillus natto has decreased by 0.9lg (cfu/ml) in the finished product. It shows that whole soybean milk retains the nutritional components of soybean more completely, and some substances in soybean milk that can promote the growth of Bacillus natto and the accumulation of nattokinase may be reduced after filtration.

(2) Mixing ratio of dual-bacteria fermented soybean milk when blending

Utilize the yoghurt starter (Streptococcus thermophilus, Lactobacillus bulgaricus) identical with embodiment 2 bacillus natto and laboratory preservation, but change the whole soybean milk of bacillus natto fermentation and the whole bean of yoghurt starter fermentation when deploying The ratio of soy milk is 15:1, and the other steps are the same as in Example 2. It is found that there is basically no yogurt flavor in the sour soy milk, the smell of ammonia is serious, and the sensory score is significantly reduced. The score of the odor item is compared with that of Example 2. A drop of 70.1%.

Utilize the same Bacillus natto as in Example 2 and the yogurt starter (Streptococcus thermophilus, Lactobacillus bulgaricus) preserved in the laboratory, but change the ratio of the soymilk fermented by Bacillus natto and the soymilk fermented by the yogurt starter during deployment as 1:15, the other steps are the same as in Example 2. It was found that the number of viable Bacillus natto bacteria in the prepared whole soybean milk decreased, and the enzyme activity of nattokinase decreased significantly, from 500U/ml (when leaving the factory) to 200U /ml (factory). In addition, the pH of the system dropped from 5.4 to 4.7, and the stability of the enzyme activity decreased during the shelf life. The enzyme activity of nattokinase decreased by 54.2% after being placed at 4°C for 5 days.

(3) Fermentation method

The present invention adopts double bacteria to ferment separately, which is convenient to control the fermentation conditions. After the separate fermentation is completed, and then blended, a higher nattokinase activity and a better sensory score can be obtained by adjusting the mixing ratio. The mixing process of the soymilk fermented separately by dual bacteria can be combined with the preparation of stabilizers and sweeteners, and there is actually no additional process.

Although the present invention has been disclosed above with preferred embodiments, it is not intended to limit the present invention. Any person familiar with this technology can make various changes and modifications without departing from the spirit and scope of the present invention. Therefore The scope of protection of the present invention should be defined by the claims.

Claims (9)

1. one kind is improved the method for bacillus natto to ferment full beans soya-bean milk local flavor, it is characterized in that, described method comprises: take soybean as raw material, through selecting materials, soaking, blanching, coarse crushing, ultra-fine grinding, high-pressure homogeneous technique prepares full beans soya-bean milk, then bafillus natto and lactic acid bacteria separate inoculation are fermented in 35 ~ 43 DEG C in cooled full beans soya-bean milk to sterilization, again by the ratio mixing of 1:10-10:1 by volume of bacillus natto to ferment soya-bean milk and lactobacillus-fermented soya-bean milk, modulation, the obtained full beans soya-bean milk of flavor type.

2. method according to claim 1, is characterized in that, described ultra-fine grinding adopts ultra-fine grinding step by step, 10000 ~ 40000rpm process 2 ~ 5 times.

3. method according to claim 1, is characterized in that, the fermentation of described bafillus natto adopts ventilating fermentation, adopts and pass into filtrated air or churned mechanically mode, at 35-38 DEG C of fermented and cultured 14-36h.

4. method according to claim 1, is characterized in that, the fermentation of described lactic acid bacteria, is to titratable acidity 40-65 ° T at 38-43 DEG C of direct quiescent culture.

5. method according to claim 1, is characterized in that, during described inoculation, the inoculum concentration of bafillus natto bacterium liquid or lactic acid bacterial liquid is 0.5-4%v/v.

6. method according to claim 1, is characterized in that, described coarse crushing is beans water quality ratio is 1 ︰ 5 ~ 1 ︰ 15.

7. method according to claim 1, is characterized in that, described modulation comprises sterilized sweetener, thickener, then aseptic homogeneous.

8., according to the arbitrary described method of claim 1-7, it is characterized in that, described method specifically:

(1) select materials: dedusting, except sand grains, and choose except mould bad soybean;

(2) soak: by soybeans soaking in the water of 2 ~ 3 times of volumes, soak 10 ~ 20 hours at 25 DEG C;

(3) blanching: 80 ~ 100 DEG C of hot water blanchings 1 ~ 10 minute, cleans and drains away the water;

(4) coarse crushing: rotating speed 2000 ~ 8000 revs/min, 2 ~ 10 minutes;

(5) ultra-fine grinding: adopt ultra-fine grinding step by step, rotating speed 10000 ~ 40000 revs/min, 2 ~ 5 times;

(6) high-pressure homogeneous: pressure 20MPa ~ 60MPa, 1 ~ 5 time, slurry average grain diameter 30 ~ 50 μm;

(7) sterilization: the full beans soya-bean milk after high-pressure homogeneous operation is placed in fermentation tank in 85 ~ 115 DEG C of insulations 5 ~ 30 minutes;

(8) cool: be cooled to 20 ~ 45 DEG C;

(9) inoculate: separate inoculation bafillus natto and lactic acid bacteria, to containing in the fermentation tank of full beans soya-bean milk, stir;

(10) ferment: bafillus natto adopts ventilating fermentation, 35 ~ 38 DEG C of fermented and cultured 14-36h; The fermentation of lactic acid bacteria be directly at 38-43 DEG C of DEG C quiescent culture to titratable acidity 40-65 ° T;

(11) mix, modulate: be cooled to 15 ~ 25 DEG C, above-mentioned bacillus natto to ferment soya-bean milk and lactobacillus-fermented soya-bean milk are mixed according to 10:1 ~ 1:10 volume ratio, adds sterilized sweetener, thickener, aseptic homogeneous after mixing;

(12) filling: cold-aseptic filling, 3-6 DEG C.

9. according to the full beans soya-bean milk of flavor type that the arbitrary described method of claim 1-7 prepares.