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Fruit-flavor natto chewable tablets and preparation method thereof

A technology of chewable tablets and natto, applied in the direction of bacteria used in food preparation, food science, application, etc., can solve the problems of not fundamentally improving the taste of natto, difficult to popularize and apply to the whole people, high production cost, etc., and achieve the goal of extending food production. Shelf life, improved bioavailability, fast dissolution and absorption

Inactive Publication Date: 2018-02-02
YANGZHOU UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although the eating and storage methods of traditional natto have been changed, and the influence of unpalatability on the product has been avoided, the taste of natto has not been substantially improved, and its ammonia flavor has been reduced.
[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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  • Fruit-flavor natto chewable tablets and preparation method thereof
  • Fruit-flavor natto chewable tablets and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0070] A kind of fruit-flavored natto chewable tablet of the present invention consists of the following formula in terms of mass percentage:

[0071] Natto 40%, fruit powder 10%, magnesium stearate 1%, microcrystalline cellulose 2%, maltodextrin 10%, silicon dioxide 1%, milk powder 18%, citric acid 1%, white sugar 15%.

[0072] The preparation method of fruit-flavored natto chewable tablet of the present invention comprises the following steps:

[0073] (1) Pretreatment: Take high-quality soybeans with similar shapes and sizes, weigh them, wash and soak them for 15 hours; sterilize them in an autoclave at 121°C for 15 minutes, cool to room temperature, and set aside;

[0074] (2) Preparation of seed solution:

[0075] 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;

[0076] (3) Preparation of mixed strain fermented na...

Embodiment 2

[0079] A kind of fruit-flavored natto chewable tablet of the present invention consists of the following formula in terms of mass percentage:

[0080] Natto 36.1%, fruit powder 14.3%, microcrystalline cellulose 1.2%, isomaltooligosaccharide 1%, silicon dioxide 1.2%, carrageenan 2%, milk powder 26.4%, citric acid 2%, white sugar 15.8%.

[0081] The preparation method of fruit-flavored natto chewable tablet of the present invention comprises the following steps:

[0082] (1) Pretreatment: weigh high-quality black beans with similar shapes and sizes, wash and soak for 16 hours; sterilize the beans in an autoclave at 121°C for 30 minutes, cool to room temperature, and set aside;

[0083] (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 the PDA...

Embodiment 3

[0087] A kind of fruit-flavored natto chewable tablet of the present invention consists of the following formula in terms of mass percentage:

[0088] Natto 38%, fruit powder 13.5%, magnesium stearate 0.7%, microcrystalline cellulose 1.4%, maltodextrin 7%, carrageenan 3%, milk powder 18.8%, citric acid 4.6%, white sugar 13%.

[0089] The preparation method of fruit-flavored natto chewable tablet of the present invention comprises the following steps:

[0090] (1) Pretreatment: Take high-quality soybeans with similar shapes and sizes, weigh them, 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;

[0091] (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...

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Abstract

The invention relates to preparation of fruit-flavor natto chewable tablets. Soybeans are used as raw materials, and bacillus natto, lactic acid bacteria and mould are fermented together, so that thefruit-flavor natto chewable tablets are made. The invention belongs to the technical field of preparation of effervescent tablets. The chewable tablets comprise the following components of 40-55% of natto, 10-18% of fruits, 26-35% of a filler, 2-4% of a lubricant, and 6-20% of a corrigent. A preparation method of the fruit-flavor natto chewable tablets comprises the following steps of (1) taking superior soybeans, weighing the taken soybeans, cleaning the weighed soybeans, and soaking the cleaned soybeans for 18h; (2) culturing the bacillus natto and the lactic acid bacteria for 24h; (3) performing high-temperature sterilization on the soybeans, performing cooling to room temperature, then performing inoculating with mixed bacteria, performing fermentation for 148h, and performing after-ripening for 24h, so as to prepare natto; and (4) adding the fruit powder, the filler, the lubricant and the flavoring agent to the natto, performing homogenizing, performing freeze-drying, and performing screening so as to obtain the fruit-flavor natto chewable tablets. The activity of nattokinase is guaranteed, the lactic acid bacteria containing probiotics are added, and fruits are added, so thatthe fruit-flavor natto chewable tablets are easier to accept by consumers.

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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IPC IPC(8): A23L11/00A23L2/52A23L2/60A23L33/135A23L33/105A23L11/50
CPCA23L2/52A23L2/60A23L33/105A23L33/135A23L11/50A23V2400/125A23V2400/123A23V2400/113A23V2400/427A23V2400/249
Inventor 饶胜其吴雷李东娜季倩玉谢鑫尹永祺方维明
Owner YANGZHOU UNIV