一种华蒜豆B的生产方法
By adding superoxide dismutase to the production of Chinese garlic beans, and through the synergistic effect of fermented soybeans, garlic slices, astragalus, and ginseng, the problems of easy oxidation and deterioration and short shelf life of Chinese garlic beans have been solved. This has improved the product's antioxidant capacity and shelf life, and achieved a comprehensive effect of cardiovascular and cerebrovascular health care and anti-aging.
Patent Information
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- 湖北鸿森生物科技有限公司
- Filing Date
- 2026-05-18
- Publication Date
- 2026-07-17
AI Technical Summary
Existing garlic and bean products have limited antioxidant capacity, are prone to oxidation and spoilage during storage, have a short shelf life, and cannot meet consumers' high-quality demand for healthy food.
By utilizing superoxide dismutase to form a synergistic effect with fermented soybeans, garlic slices, astragalus, ginseng, and other components, and through constant temperature fermentation and drying, natto powder is prepared and processed into pills, ensuring that the biological activity of superoxide dismutase is not destroyed, thereby enhancing antioxidant capacity and shelf life.
It enhances the antioxidant capacity of garlic beans, delays oxidative aging in the body, extends shelf life, ensures product stability and full retention of nutrients, and achieves a synergistic effect of cardiovascular health and anti-aging.