High viable bacterium natto tablets and preparation method thereof

A technology of natto flakes and natto with high viable bacteria is applied in the directions of food ingredients as antioxidants, food ingredients as taste modifiers, food ingredients as odor modifiers, etc., and can solve problems such as being unsuitable for high viable bacteria natto chips. , to overcome the special smell and sticky taste, the effect of high natto viable count

Inactive Publication Date: 2017-03-29
陕西宏梁食品科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

There is a lack of natto chip products in the market that use natto freeze-dried powder and a variety of raw and auxiliary materials to overcome the special smell and sticky taste of natto, and taste sweet and sour. The existing natto chip formula technology is not suitable High live bacteria natto tablets (pressed candy)

Method used

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  • High viable bacterium natto tablets and preparation method thereof
  • High viable bacterium natto tablets and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0071] 1) Preparation of natto premix by mixing ingredients at one time: First, weigh 50 parts of natto freeze-dried powder, 2 parts of microcrystalline cellulose, 6 parts of konjac powder, 2 parts of soybean protein powder, and pectin according to the mass formula ratio. 2 parts, 0 parts of edible gelatin, 3 parts of sucrose fatty acid ester, 0 part of β-cyclodextrin, 0.5 part of sodium tripolyphosphate, and then pre-mix once by stirring, then add 6 parts of phospholipids and octenyl succinic acid The mixture of 6 parts of starch sodium is then pre-mixed for the second time by stirring, and finally the raw and auxiliary materials are evenly mixed by a 16-purpose pendulum granulator to make a natto premix.

[0072] 2) Prepare the natto mixture by mixing the secondary ingredients: first, weigh 0 parts of pregelatinized starch, 0 parts of isomalto-oligosaccharide, 0 parts of white sugar, 0 parts of edible glucose and 4 parts of xylitol according to the mass formula ratio , 0.6 p...

Embodiment 2

[0088] 1) Preparation of natto premix by mixing ingredients at one time: First, weigh 40 parts of natto freeze-dried powder, 2 parts of microcrystalline cellulose, 6 parts of konjac powder, 1.8 parts of soybean protein powder, and pectin according to the mass formula ratio. 1.8 parts, 0 parts of edible gelatin, 3 parts of sucrose fatty acid ester, 1 part of β-cyclodextrin, 0.5 parts of sodium tripolyphosphate, and then premixed once by stirring, and then added 6 parts of phospholipids and octenyl succinic acid The mixture of 6 parts of starch sodium is then pre-mixed for the second time by stirring, and finally the raw and auxiliary materials are mixed evenly by a 16-purpose pendulum granulator to make a natto premix.

[0089] 2) Secondary ingredients are mixed to prepare natto mixture: first, according to the mass formula ratio, weigh 5 parts of pregelatinized starch, 5 parts of isomalto-oligosaccharide, 0 part of white granulated sugar, 0 part of edible glucose, and 4 parts o...

Embodiment 3

[0105] 1) Prepare the natto premix by mixing the ingredients at one time: first, weigh 30 parts of natto freeze-dried powder, 2 parts of microcrystalline cellulose, 6 parts of konjac fine powder, 1.8 parts of soybean protein powder, and pectin according to the mass formula ratio. 1.8 parts, 0 parts of edible gelatin, 3 parts of sucrose fatty acid ester, 1 part of β-cyclodextrin, 0.5 parts of sodium tripolyphosphate, and then premixed once by stirring, and then added 6 parts of phospholipids and octenyl succinic acid The mixture of 6 parts of starch sodium is then pre-mixed for the second time by stirring, and finally the raw and auxiliary materials are mixed evenly by a 16-purpose pendulum granulator to make a natto premix.

[0106] 2) Preparation of natto mixture by mixing secondary ingredients: First, weigh 10 parts of pregelatinized starch, 10 parts of isomalto-oligosaccharide, 0 part of white sugar, 0 part of edible glucose and 4 parts of xylitol according to the ratio of m...

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Abstract

The invention provides high viable bacterium natto tablets and a preparation method thereof. The preparation method comprises the following steps that a natto premixing material is prepared through first ingredient mixing; a natto mixing material is prepared through second ingredient mixing, sieving is conducted to prepare granules, the prepared granules are dried, sieving is conducted to put granules in order, the granules are stored in an aseptic bag; and a natto pressing tablet mixing material is prepared through third ingredient mixing, natto pressing tablets are molded, baked, aired and stored in an aseptic bag; and the natto pressing tablets are selected and stored in a bottle, labeling and external packaging are conducted, the natto pressing tablets entera warehouse to wait for inspection, and if the natto pressing tablets are qualified, the natto pressing tablets leave a factory. According to the high viable bacterium natto tablets and the preparation method thereof, by the compatibility of medicines including freeze-dried natto powder and diversified raw auxiliary materials, and the problems of special smell and tacky mouthfeel of a conventional natto product are solved; and prepared natto pressing tablet candies have a sour-sweet and delicious taste and a high viable count being more than or equal to 1.0x108CFU/g, of natto, and after the product is stored at the indoor temperature for 18 months, the product does not go bad.

Description

technical field [0001] The invention relates to a natto tablet, in particular to a natto tablet with high live bacteria and a preparation method thereof. Background technique [0002] Tracing back to the history of natto development, it began to form thousands of years ago. Although there are different views on the source of natto at home and abroad, most people's views are that the rudiment of natto begins with fermented soybeans in China. At the beginning of the 20th century, some scholars isolated Bacillus natto from natto or the straw that wrapped natto. Subsequently Bacillus natto was confirmed to belong to Bacillus subtilis and was listed in Bergey's Bacteria Handbook. In 1980, Dr. Sumi Yoko of Japan discovered that natto contains an enzyme that can dissolve blood clots, and named him nattokinase. This discovery sparked a natto craze in Japan and around the world. Dr. Xujian Yangxing is also honored as "the father of nattokinase", "Dr. Natto" and other titles. Sci...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G3/50A23G3/48A23G3/42A23G3/44A23G3/40A23G3/36
CPCA23G3/50A23G3/36A23G3/364A23G3/366A23G3/368A23G3/40A23G3/42A23G3/44A23G3/48A23V2002/00A23V2200/02A23V2200/15A23V2200/14A23V2200/16A23V2200/208A23V2200/242A23V2200/222A23V2250/032A23V2250/044A23V2250/1578A23V2250/1614A23V2250/18A23V2250/242A23V2250/2482A23V2250/28A23V2250/5072A23V2250/5112A23V2250/5114A23V2250/5432A23V2250/5118A23V2250/51084A23V2250/5488A23V2250/61A23V2250/6422A23V2250/6418A23V2250/708
Inventor 李宏梁李佳昕黄峻榕
Owner 陕西宏梁食品科技有限公司
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