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Mixed strain fermented natto chewable tablets and preparation method thereof

A technology of mixed strains and chewable tablets, which is applied in the field of mixed strain fermented natto chewable tablets and its preparation, can solve the problems of difficult popularization and application by the whole people, no taste of natto, and high production cost, so as to improve bioavailability, shorten production cycle, Quickly dissolves and absorbs

Inactive Publication Date: 2018-01-12
YANGZHOU UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although the traditional way of eating and storing natto has been changed to avoid the impact of unpalatability on the product, it has not essentially mixed the taste of natto fermented with strains to reduce its ammonia smell
[0003] Various natto compound enzyme powders, tablets, natto capsules, nattokinase capsules and other health care products and medicines have appeared 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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  • Mixed strain fermented natto chewable tablets and preparation method thereof
  • Mixed strain fermented natto chewable tablets and preparation method thereof

Examples

Experimental program
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Effect test

Embodiment 1

[0047] A mixed strain fermented natto chewable tablet of the present invention consists of the following formula in terms of mass percentage:

[0048] Mixed strain fermented natto 52%, magnesium stearate 1%, microcrystalline cellulose 2%, maltodextrin 10%, silicon dioxide 1%, milk powder 18%, citric acid 1%, white sugar 15%.

[0049] The preparation method of mixed strain fermented natto chewable tablet of the present invention comprises the steps:

[0050] (1) Pretreatment: weigh high-quality soybeans with similar shapes and sizes, wash and soak them for 15 hours; sterilize soybeans at 121°C for 15 minutes in an autoclave, cool to room temperature, and set aside;

[0051] (2) Preparation of seed solution:

[0052] Bacillus natto was inoculated into LB liquid medium, and aerobically cultured at 35°C for 18 hours; Pediococcus pentosaceus was inoculated into MRS liquid medium, and anaerobically cultured at 30°C for 18h;

[0053] (3) Preparation of mixed strain fermented natto: i...

Embodiment 2

[0056] A mixed strain fermented natto chewable tablet of the present invention consists of the following formula in terms of mass percentage:

[0057] Mixed strain fermented natto 50.4%, microcrystalline cellulose 1.2%, isomaltooligosaccharide 1%, silicon dioxide 1.2%, carrageenan 2%, milk powder 26.4%, citric acid 2%, white sugar 15.8%.

[0058] The preparation method of mixed strain fermented natto chewable tablet of the present invention comprises the steps:

[0059] (1) Pretreatment: weigh high-quality black beans with similar shapes and sizes, wash and soak for 16 hours; sterilize the black beans in an autoclave at 121°C for 30 minutes, cool to room temperature, and set aside;

[0060] (2) Preparation of seed liquid: Bacillus natto was inoculated into LB medium by 2% inoculum amount, cultivated in a shaker at 36° C. 150 r / min for 19 hours, and Bifidobacterium was inoculated into MRS medium by 2% inoculum amount cultured at 32°C for 19 hours; the fungus was inoculated on ...

Embodiment 3

[0064] A mixed strain fermented natto chewable tablet of the present invention consists of the following formula in terms of mass percentage:

[0065] Mixed strain fermented natto 51.5%, magnesium stearate 0.7%, microcrystalline cellulose 1.4%, maltodextrin 7%, carrageenan 3%, milk powder 18.8%, citric acid 4.6%, white sugar 13%.

[0066] The preparation method of mixed strain fermented natto chewable tablet of the present invention comprises the steps:

[0067] (1) Pretreatment: weigh high-quality soybeans with similar shapes and sizes, wash and soak them for 17 hours; sterilize soybeans in an autoclave at 121°C for 25 minutes, cool to room temperature, and set aside;

[0068] (2) Preparation of seed liquid: Bacillus natto was inoculated into LB medium according to 2% inoculum amount, cultivated in a shaker at 37° C. 150 r / min for 20 h, and Lactobacillus bulgaricus was inoculated into MRS medium according to 2% inoculum amount. Cultivate at 35° C. for 20 h; inoculate Aspergi...

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Abstract

The present invention discloses mixed strain fermented natto chewable tablets and a preparation method thereof. The preparation method comprises the following steps: beans are used as a raw material,a mixed strain fermentation preparation technology is used, a direct tableting technology is combined to prepare the chewable tablets. The chewable tablets consist of the following components: 40-55%of mixed strain fermented nattos, 26-35% of a filler, 2-4% of a lubricant, and 6-20% of a corrigent. The preparation method of the natto chewable tablets comprises the following steps: (1) pretreatment: the high-quality beans are selected, the selected beans are washed and soaked for 12-20 h; (2) seed liquid preparation: bacillus natto, lactic acid bacteria and molds are cultured for 16-24 h; (3)natto preparation: the beans are sterilized at high temperature, the sterilized beans are cooled to a room temperature, mixed strains are inoculated, the beans are fermented to obtain the nattos; and(4) chewable tablet preparation: the filler, lubricant, corrigent and nattos are mixed, the mixed materials are homogenized, the homogenized materials are freeze-dried, and the freeze-dried materialsare directly tableted to obtain the chewable tablets. The chewable tablets are convenient for consumption, short in cycles and simple in technology. Compared with traditional nattos, the chewable tablets are longer in shelf life and more convenient in transportation and carrying.

Description

technical field [0001] The invention relates to a nutritious food, in particular to a mixed-strain fermented natto chewable tablet and a preparation method thereof. Background technique [0002] Natto originated in China and rose in Japan. It not only has unique flavor and rich nutrition, but also has multiple health benefits. A large number of studies have confirmed that regular consumption of natto can effectively prevent and treat cardiovascular and cerebrovascular diseases, and also has various effects such as strengthening the body, protecting the liver and beautifying, preventing colds and alcohol, helping digestion, anti-cancer, and anti-chemical. Nattokinase has a very significant thrombolytic effect, and has broad application prospects in thrombolytic drugs. But, traditional fresh natto product, the ammonia smell and drawing that produce in its fermenting process make most consumers be unacceptable. Natto deep-processing products that can be seen on the market now...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L11/00A23L33/135A23L33/10A23B9/28A23L11/50
Inventor 饶胜其季倩玉张秋艳于乔吴清清顾艳阳
Owner YANGZHOU UNIV
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