Natto Vitamin C chewable tablets

A chewable tablet and dauvinene technology, which is applied in the field of nattovinyl chewable tablet and preparation, can solve the problems of monotony, single component, unfavorable popularization and the like, and achieve the effects of improving auxiliary function, reliable thrombolytic effect, and convenient popularization.

Inactive Publication Date: 2010-07-28
许勇男
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Yet also there is component single, monotonous

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0012] The nattovinene chewable tablet is made of the following raw materials in weight percentage: 25% of natto freeze-dried powder, 5% of vitamin C, 4% of docosahexaenoic acid and 66% of edible glucose.

Embodiment 2

[0014] The nattovinene chewable tablet is made of the following raw materials in weight percentage: 15% of natto freeze-dried powder, 2% of vitamin C, 1% of docosahexaenoic acid and 82% of edible glucose.

Embodiment 3

[0016] Nattovinene chewable tablets are made of the following raw materials by weight percentage: 30% of natto freeze-dried powder, 2.152% of multivitamins (2% of vitamin C, 0.15% of vitamin E, 0.002% of riboflavin), 6% of L-carnitine and Edible glucose 61.848%.

[0017]

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PUM

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Abstract

The invention relates to health-care food and nutritious food, in particular to natto Vitamin C chewable tablets. The chewable tablets are prepared by the following raw materials by percentage by weight: 5 to 30 percent of natto freeze-dry powder, 2 to 6 percent of vitamin C or compound vitamin, 1 to 6 percent of docosahexaenoic acid, and 60 to 82 percent of white granulated sugar or edible glucose. With a reasonable formula, the chewable tablets can facilitate absorption of natto components, improve auxiliary functions of the product, strengthen the synergistic effect, play a synergistic role, possess quite good effects of diet therapy and health care and facilitate popularization.

Description

[0001] technical field [0002] The invention relates to a health food and a nutritious food, namely a nattovinene chewable tablet and a preparation method thereof. Background technique [0003] In the prior art, natto is fermented from soybeans by Bacillus natto, and is a health food rich in Japan. In recent years, Japanese medical scientists and physiologists have learned that soybean protein is insoluble, and after making natto, it becomes soluble and produces amino acids, and various enzymes that do not exist in the raw materials will be due to Produced by Bacillus natto and related bacteria, it helps digestion and absorption in the stomach. The composition of natto is: moisture 61.8%, crude protein 19.26%, crude fat 8.17%, carbohydrate 6.09%, crude fiber 2.2%, ash 1.86%. As a vegetable food, crude protein and fat are the most abundant. Natto is a high-protein nourishing food. The enzyme contained in natto can eliminate part of the cholesterol in the body after eating,...

Claims

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Application Information

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IPC IPC(8): A23L1/20A23L1/302A23L11/00A23L33/15
Inventor 许勇男李海龙
Owner 许勇男
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