Functional natto chewable tablet and production process thereof
A production process and chewable tablet technology, which is applied in the field of functional natto chewable tablets and its production process, can solve the problems of high cost and difficulty in ensuring drug efficacy, and achieve the advantages of convenient carrying and eating, various shapes, and enhanced thrombolysis Effect
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[0029] Example 1:
[0030] After the GABA-rich germ soybeans are peeled, they are cooked at 100°C for 40 minutes, inoculated with 4% Bacillus subtilis natto by weight ratio (w / w), fermented at 30°C for 30 hours, and post-ripened at 4°C for 18 hours to obtain natto freeze-dried powder. According to the ingredients and their mass percentages in the original flavor chewable tablets, weigh 45% of natto freeze-dried powder, 15% of apple powder, 13% of tomato powder, 13% of kiwi fruit powder, 5% of sorbitol, 5% of xylitol, and malt 4% dextrin, mix well, add 80% ethanol water solution while stirring to make soft material; put the soft material in the granulator and granulate with 20 mesh sieve, and put the wet granule in a drying oven at 50°C , dried to less than 5% water content; take out the dried granules, cool to room temperature, add 0.1% magnesium stearate, mix well, and press 1g per tablet under the condition of relative humidity of 50%; Compressed tablet packaging, prepared...
Example Embodiment
[0031] Example 2:
[0032] After the GABA-rich germ soybeans are peeled, they are cooked at 105°C for 30 minutes, inoculated with 6% Bacillus subtilis natto by weight ratio (w / w), fermented at 35°C for 24 hours, and post-ripened at 4°C for 20 hours to obtain natto freeze-dried powder. Weigh 40% of natto freeze-dried powder, 15% of apple powder, 20% of tomato powder, 10% of kiwi fruit powder, 8% of sorbitol, 5% of xylitol, and 2% of mannitol, mix fully, add while stirring 75% ethanol aqueous solution to make soft materials; put the prepared soft materials into the granulator and use a 20-mesh sieve to granulate, put the wet granules in a drying oven at 45°C, and dry to a water content below 5%; dry the granules Take out, cool to room temperature, add 0.15% magnesium stearate, mix uniformly, under the condition of ambient relative humidity 50%, compress into tablets according to the standard of 1g per tablet; pack the compressed tablets to obtain.
Example Embodiment
[0033] Example 3:
[0034] After the GABA-rich germ soybeans are peeled, they are cooked at 115°C for 20 minutes, inoculated with 8% Bacillus subtilis natto by weight ratio (w / w), fermented at 37°C for 20 hours, and then cooked at 4°C for 24 hours to obtain natto freeze-dried powder. Take by weighing 35% of natto freeze-dried powder, 5% of apple powder, 5% of tomato powder, 30% of kiwi powder, 6% of sorbitol, 6% of xylitol, 7% of mannitol, 5% of maltodextrin, edible Essence 1%, mix well, add 70% ethanol water solution while stirring to make soft material; put the prepared soft material into the granulator and granulate with 20 mesh sieve, put the wet granule in a drying oven at 40°C, dry To water content below 5%; take out the dried granules, cool to room temperature, add 0.2% magnesium stearate, mix evenly, and press 1g per tablet under the condition of relative humidity of 50%; press well Tablet packaging, prepared.
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