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Preparation process for improving bioavailability of effective components in natto freeze-dried powder and soybean peptide capsules

A technology of natto freeze-dried powder and active ingredients, which is applied to the functions of food ingredients, food ingredients, food ingredients containing natural extracts, etc., can solve the problems of affecting application and use effects, low utilization, etc., and achieve inhibition of intestinal Effects of harmful bacteria, improvement of digestive function, and simple production process

Pending Publication Date: 2021-06-04
康道生物(南通)有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The main problem at present is that the products produced by traditional preparation methods generally have low utilization, which greatly affects their application and use effect, so it is necessary to increase their bioavailability before making capsules

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] The invention provides a technical solution: a preparation process for improving the bioavailability of active ingredients in natto freeze-dried powder and soybean peptide capsules. The specific process steps are as follows:

[0020] (1) At room temperature in a clean area of ​​300,000, pass the freeze-dried natto powder and soybean peptide through an 80-mesh sieve respectively, put them into a tank mixer or a three-dimensional mixer according to the formula ratio and mix them for 30 minutes to obtain mixture A;

[0021] (2) At a temperature of 0°C and a pressure of 40MP, put mixture A and a small amount of microcrystalline cellulose into a high-pressure homogenizer for homogenization, and sieve after homogenization to obtain mixture B;

[0022] (3) Put blueberry extract, salmon protein powder and a small amount of lemon juice into a blender at 15°C for two-way stirring at a stirring rate of 200r / min, stirring clockwise for 10 minutes and counterclockwise for 6 minutes t...

Embodiment 2

[0028] The invention provides a technical solution: a preparation process for improving the bioavailability of active ingredients in natto freeze-dried powder and soybean peptide capsules. The specific process steps are as follows:

[0029] (1) At room temperature in a clean area of ​​300,000, pass the freeze-dried natto powder and soybean peptide through a 120-mesh sieve respectively, put them into a tank mixer or a three-dimensional mixer according to the formula ratio and mix them for 30 minutes to obtain mixture A;

[0030] (2) At a temperature of -10°C and a pressure of 150MP, put mixture A and a small amount of microcrystalline cellulose into a high-pressure homogenizer for homogenization, and sieve after homogenization to obtain mixture B;

[0031] (3) Put the blueberry extract, salmon protein powder and a small amount of lemon juice into a blender for two-way stirring at a temperature of 10°C at a stirring rate of 300r / min, stirring clockwise for 5 minutes and countercl...

Embodiment 3

[0037] The invention provides a technical solution: a preparation process for improving the bioavailability of active ingredients in natto freeze-dried powder and soybean peptide capsules. The specific process steps are as follows:

[0038] (1) At room temperature in a clean area of ​​300,000, pass the freeze-dried natto powder and soybean peptide through an 80-mesh sieve respectively, put them into a tank mixer or a three-dimensional mixer according to the formula ratio and mix them for 30 minutes to obtain mixture A;

[0039] (2) At a temperature of -5°C and a pressure of 120MP, put mixture A and a small amount of microcrystalline cellulose into a high-pressure homogenizer for homogenization, and sieve after homogenization to obtain mixture B;

[0040] (3) Put blueberry extract, salmon protein powder and a small amount of lemon juice into a blender at 12°C for two-way stirring at a stirring rate of 260r / min, stirring clockwise for 6 minutes and counterclockwise for 6 minutes ...

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Abstract

The invention discloses a preparation process for improving bioavailability of effective components in natto freeze-dried powder and soybean peptide capsules. The preparation process comprises the following specific process steps: (1) screening main raw materials, and mixing; (2) homogenizing the main raw materials; (3) stirring the auxiliary raw materials; (4) stirring the liquid; (5) conducting stirring to obtain a total mixture; and (6) performing secondary homogenization, drying and filling to obtain a product. The production process of the invention is simple and easy to operate, the bioavailability of natto is effectively improved, harmful bacteria in intestines are inhibited, flora balance in the intestines is adjusted, the digestion function is improved under the condition that the internal structure is kept stable, the internal nutrition is rich, the antioxidant effect is effectively improved, the stabilization time of the structure is prolonged, the immunity is improved, the cost is saved, the automation degree is high, the cleanliness is high, and the working efficiency and precision are effectively improved.

Description

technical field [0001] The invention relates to a preparation process for improving the bioavailability of active ingredients in natto freeze-dried powder and soybean peptide capsules. Background technique [0002] Natto, originated in ancient China, has been produced since the Qin and Han Dynasties (221 BC-220 AD). It is made from soybeans fermented by Bacillus subtilis (Bacillus subtilis). It is sticky, smells bad, and has a slight taste Sweet, not only retains the nutritional value of soybeans, is rich in vitamin K2, and improves the digestion and absorption rate of protein, but more importantly, a variety of physiologically active substances are produced during the fermentation process, which has the health care effect of dissolving fibrin in the body and regulating other physiological functions. [0003] Rich in a variety of nutrients, regular consumption can prevent intestinal diseases such as constipation and diarrhea, increase bone density, prevent osteoporosis, regu...

Claims

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Application Information

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IPC IPC(8): A23L11/50A23L33/10A23L33/18
CPCA23L33/10A23L33/18A23V2002/00A23V2200/32A23V2200/324A23V2250/55A23V2250/21A23V2250/543A23V2250/51084
Inventor 施小燕
Owner 康道生物(南通)有限公司
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