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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

Active Publication Date: 2015-01-07
NANJING AGRICULTURAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] Invention patent with natto, blueberry, pine needle, kidney bean, kudzu root, etc. Composite (Chinese Patent Application No. 201010128131.X, the disclosure date is July 28, 2010) is made into chewable tablets, both of which improve the health care effect by adding other functional substances, and its efficacy is difficult to guarantee after mixing and high cost

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 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.

Embodiment 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.

Embodiment 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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PUM

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Abstract

The invention relates to a functional natto chewable tablet and a production process thereof and belongs to the technical field of deep processing of agriculture products. The production process is characterized by comprising the following steps: by taking fresh embryo soybeans rich in gamma-aminobutyric acid (GABA) as a raw material, inoculating bacillus subtilis, fermenting to prepare natto, performing freezing-drying, milling, adding apple powder, tomato powder, kiwi fruit powder, compounding, preparing a soft material, pelleting, drying, tabletting, sterilizing and packaging, thereby obtaining the functional natto chewable tablet which is bright yellow in color and crispy and tasty. The production process is simple, the industrialization degree is high, the production cost is low, the natto taste is slight, and the GABA is further enriched while nattokinase is formed in the natto fermentation process. The functional natto chewable tablet provided by the invention has the functions of reducing the blood pressure, improving the brain function, preventing convulsions, preventing and treating epilepsy, and the like, can excite the nattokinase in blood, can dissolve thrombus, prevent and treat cardiovascular and cerebrovascular diseases, and is a casual healthcare food.

Description

technical field [0001] The invention relates to a functional natto chewable tablet and a production process thereof, belonging to the technical field of deep processing of agricultural products. Background technique [0002] Natto is a functional health food popular in Japan, and is considered to be the secret recipe for Japanese longevity. Normally, natto contains 61.8% moisture, 19.26% crude protein, 8.17% crude fat, 6.09% carbohydrate, 2.2% crude fiber and 1.86% ash. Compared with raw soybeans, the protein in natto is partially soluble and is fermented by Bacillus natto and its associated bacteria to produce nutrients such as polypeptides, amino acids, nattokinase, various enzymes, antibacterial substances, mucin, and multivitamins Substance, has the functions of dissolving thrombus, regulating blood pressure and blood lipid, preventing atherosclerosis, regulating stomach, preventing osteoporosis, etc. . The intake of live Bacillus natto can regulate the balance of int...

Claims

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Application Information

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IPC IPC(8): A23L1/202A23L1/212A23L1/29A23L11/50A23L19/00A23L33/00
CPCA23L11/05A23L29/30A23L33/00A23P10/28A23V2002/00A23L11/70A23V2200/30A23V2250/6422A23V2250/638A23V2250/6418A23V2250/5114
Inventor 杨润强田璐顾振新沈昌
Owner NANJING AGRICULTURAL UNIVERSITY
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