Natto seaweed capsule and preparation method thereof

A technology of natto and seaweed, applied in food preparation, pharmaceutical formulations, medical preparations containing active ingredients, etc., to achieve the effect of improving bone quality, low cost, and abundant sources

Inactive Publication Date: 2010-04-14
DALIAN HAIYANTANG BIOLOGY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, health care products that combine these substances and carry out scientific com

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] The preparation of embodiment 1. natto seaweed capsule.

[0022] Specific steps:

[0023] (1) Select fresh wakame, wash it, cut it into sections of about 10 cm, add water to boil it according to 10 times the weight of wakame, boil it for 10 minutes, remove it, smash it, freeze-dry it, and crush it until The fineness of 80 mesh is spare.

[0024] (2) Select high-quality black fungus, add water to soak, and wash thoroughly after the black fungus is completely foamed. Then transfer to the pot for gelation, the temperature is 90 degrees, and the time is 4 hours. Take it out, crush it, freeze-dry it, and crush it to a fineness of 200 meshes for later use.

[0025] (3) Fresh high-quality natto is freeze-dried at low temperature and crushed to 500 mesh for later use.

[0026] (4) Puerarin powder is produced by Xi'an Xiaocao Plant Technology Co., Ltd., and its total flavonoid content is > 40%. It is a fine brown powder with a particle size of 80 mesh to 3000 mesh.

[0027]...

Embodiment 2

[0028] Embodiment 2. The preparation of natto seaweed capsule.

[0029] Specific steps:

[0030] (1) Select fresh wakame, wash it, cut it into sections of about 10 cm, add water to boil it according to 10 times the weight of wakame, boil it for 20 minutes, remove it, smash it, freeze-dry it, and grind it until 1000 mesh spare.

[0031] (2) Select high-quality black fungus, add water to soak, and wash thoroughly after the black fungus is completely foamed. Then transfer to the pot for gelation, the temperature is 95 degrees, and the time is 3 hours. Take it out, crush it, freeze-dry it, and crush it to a particle size of 1500 mesh for later use.

[0032] (3) Fresh high-quality natto is freeze-dried at low temperature and crushed to 2000 mesh for later use.

[0033] (4) Puerarin powder is produced by Xi'an Xiaocao Plant Technology Co., Ltd., and its total flavonoid content is > 40%. It is a fine brown powder with a particle size of 80 mesh to 3000 mesh.

[0034] (5) Fully m...

Embodiment 3

[0035] Embodiment 3. The preparation of natto seaweed capsule.

[0036] Specific steps:

[0037] (1) Select fresh wakame, wash it, cut it into sections of about 10 cm, add water to boil it according to 10 times the weight of wakame, and boil it for 40 minutes, remove it, smash it, freeze-dry it, and crush it until The particle size is 2000 mesh for standby.

[0038] (2) Select high-quality black fungus, add water to soak, and wash thoroughly after the black fungus is completely foamed. Then transfer to the pot for gelation, the temperature is 100 degrees, and the time is 2 hours. Take it out, crush it, freeze-dry it, and crush it to a particle size of 2500 mesh for later use.

[0039] (3) Fresh high-quality natto is freeze-dried at low temperature and pulverized into 3000 meshes for later use.

[0040] (4) Puerarin powder is produced by Xi'an Xiaocao Plant Technology Co., Ltd., and its total flavonoid content is > 40%. It is a fine brown powder with a particle size of 80 m...

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Abstract

The invention relates to a natto seaweed capsule and a preparation method thereof. The natto seaweed capsule contains the following contents: black fungus powder, undaria pinnatifida powder, natto powder and puerarin powder with the mass proportion of 6:6-1:6:3, and the weight of every capsule is 0.2-0.6g. The black fungus powder is prepared by soaking black fungus dry product in water, and then fishing out, crushing, freeze drying and grinding; the undaria pinnatifida powder is prepared by washing and chopping fresh undaria pinnatifida, and then boiling by water which accounts for ten times weight of the undaria pinnatifida for 10-60min, fishing out, crushing, freeze drying and grinding; and the natto powder is prepared by freeze drying and grinding fresh natto. The invention has the remarkable advantages: (1) natural foods with single health protection function are taken as raw materials and reasonably combined together, so as to obviously improve the diseases of hyperlipaemia and bone quality change; and (2) the raw materials have wide sources, the manufacturing technique is simple, and the cost is low.

Description

technical field [0001] The invention belongs to the field of food derived from seaweed and plants. At the same time, it also involves the field of medicine and health care preparations derived from plants. Background technique [0002] Osteoporosis and cardiovascular and cerebrovascular diseases are one of several major diseases that threaten human health at present. These diseases cause great harm to human beings. At present, such patients relieve their symptoms by taking drugs, but Drug side effects cannot be ignored. [0003] At present, there are many products with single ingredients such as seaweed or natto as raw materials, such as a series of products such as seaweed capsules and natto capsules, which have certain effects on human health. However, the health care products that combine these substances and carry out scientific compatibility to give full play to their respective advantages are still in a "blank" state. Contents of the invention [0004] The object ...

Claims

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Application Information

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IPC IPC(8): A23L1/29A61K36/48A61P3/06A61P19/10A61K31/352A23L33/00
Inventor 邵俊杰焦健
Owner DALIAN HAIYANTANG BIOLOGY
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