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Fruity natto effervescent tablet and method for preparing same

A technology of effervescent tablets and natto, applied in the field of effervescent tablets, can solve the problems of difficult popularization and application by the whole people, high production costs, etc., and achieve the effects of improving bioavailability, fast dissolution and absorption, and good dispersion state

Inactive Publication Date: 2017-12-01
YANGZHOU UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] At present, various natto compound enzyme powders, tablets, natto capsules, nattokinase capsules and other health care products and medicines are sold on the market, but their production costs are too high to be popularized and applied by the whole people.

Method used

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  • Fruity natto effervescent tablet and method for preparing same

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Embodiment 1

[0063] A kind of fruit-flavored natto effervescent tablet of the present invention and preparation method thereof comprise the following components according to mass percentage:

[0064] Improved natto: 55%; acidic fruit powder 15%; sodium bicarbonate 19.5%; citric acid 10%; magnesium stearate 0.5%.

[0065] A kind of preparation method of fruit flavor natto effervescent tablet of the present invention, comprises the following steps:

[0066] (1) Pretreatment: weigh high-quality beans with similar shapes and sizes, wash and soak for 15 hours, sterilize the beans in an autoclave at 121°C for 15-30 minutes, cool to room temperature, and set aside;

[0067] (2) Preparation of mango powder

[0068] Select fresh mangoes with plump seeds and a moderate size, remove impurities, and beat with a mixer for 8 minutes until the pulp is fine and uniform. Then add pectinase at 0.2 g / L, enzymolyze at 50°C for 1 hour, and finally heat the enzymolyzed pulp to 70°C, keep it for 5 minutes to i...

Embodiment 2

[0074] The fruity natto effervescent tablet of the present invention and preparation method thereof comprise the following components according to mass percentage:

[0075] Improved natto: 50%; acidic fruit powder 12%; sodium bicarbonate 27.6%; citric acid 10%; magnesium stearate 0.4%.

[0076] A kind of preparation method of fruit flavor natto effervescent tablet of the present invention, comprises the following steps:

[0077] (1) Pretreatment: weigh high-quality beans with similar shapes and sizes, wash and soak for 15 hours, sterilize the beans in an autoclave at 121°C for 15-30 minutes, cool to room temperature, and set aside;

[0078] (2) Preparation of strawberry powder

[0079] Select fresh strawberries with plump seeds and a moderate size, remove impurities, and beat with a mixer for 8 minutes until the pulp is fine and uniform. Then add pectinase at 0.2 g / L, enzymolyze at 50°C for 1 hour, and finally heat the enzymolyzed slurry to 70°C, keep it for 5 minutes to ina...

Embodiment 3

[0085] The fruity natto effervescent tablet of the present invention and preparation method thereof comprise the following components according to mass percentage:

[0086] Improved natto: 45%; acidic fruit powder 14.7%; sodium bicarbonate 30%; citric acid 10%; magnesium stearate 0.3%.

[0087] A kind of preparation method of fruit flavor natto effervescent tablet of the present invention, comprises the following steps:

[0088] (1) Pretreatment: weigh high-quality beans with similar shapes and sizes, wash and soak for 15 hours, sterilize the beans in an autoclave at 121°C for 15-30 minutes, cool to room temperature, and set aside;

[0089] (2) Preparation of blueberry powder

[0090] Select fresh blueberries with plump seeds and a moderate size, remove impurities, and beat with a mixer for 8 minutes until the pulp is fine and uniform. Then add pectinase at 0.2 g / L, enzymolyze at 50°C for 1 hour, and finally heat the enzymolyzed slurry to 70°C, keep it for 5 minutes to inact...

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Abstract

The invention discloses a fruity natto effervescent tablet and a method for preparing the same. The fruity natto effervescent tablet is made of soybeans. Bacillus natto, lactic acid bacteria and edible mold are used as starter culture to manufactured improved natto, and the fruity natto effervescent tablet which is an edible effervescent tablet in a scientific formula can be refined by the aid of direct tablet compressing technologies. The fruity natto effervescent tablet comprises, by weight, 40-55% of natto powder, 5-20% of acidic fruit materials, 15-30% of sodium bicarbonate, 1-10% of citric acid, 0.2-0.6% of magnesium stearate and 0.2-15% of zymocyte strains. The method for preparing the fruity natto effervescent tablet includes steps of (1), carrying out pretreatment; (2), preparing seed solution; (3), preparing the natto; (4), preparing an effervescent tablet. The fruity natto effervescent tablet and the method have the advantages that the fruity natto effervescent tablet prepared by the aid of the method is high in bioavailability, contains abundant nutrition and is long in shelf life as compared with the natto; the activity of natto kinase can be guaranteed, the lactic acid bacteria with probiotic functions are added, accordingly, ammonia smell can be reduced to a great extent, and the fruity natto effervescent tablet can be easily accepted by consumers.

Description

technical field [0001] The invention relates to an effervescent tablet, in particular to a fruit-flavored natto effervescent tablet and a preparation method thereof. Background technique [0002] Natto is a traditional fermented soybean food in Japan, which is similar to tempeh in my country. It is made from soybeans and fermented by Bacillus natto. Natto is not only nutritious, but also contains a variety of physiologically active substances. According to analysis, natto not only contains 19 kinds of amino acids, 22 kinds of mineral elements and vitamin K, folic acid, tocopherol and other vitamins, but also rich in soybean phospholipids, saponins, oligosaccharides and crude polysaccharides with medical and health effects. , Isoflavones, pyridoxalic acid and nattokinase, superoxide dismutase, protease, glucoamylase, cellulase, pectinase, amylase and other active enzymes produced by microbial fermentation, and can induce the production of interferon. It also has a variety o...

Claims

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Application Information

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IPC IPC(8): A23L2/40A23L2/395A23L11/00A23L33/135A23L11/50A23L11/60A23L11/65
CPCA23L2/395A23L2/40A23L33/135A23V2002/00A23L11/50A23V2400/11A23V2200/15A23V2200/30A23V2200/32
Inventor 饶胜其陈瑞戴露婷李东娜高璐杨振泉
Owner YANGZHOU UNIV
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