CN104585766A - Composition as well as preparation method and application thereof - Google Patents
Composition as well as preparation method and application thereof Download PDFInfo
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- CN104585766A CN104585766A CN201510061882.7A CN201510061882A CN104585766A CN 104585766 A CN104585766 A CN 104585766A CN 201510061882 A CN201510061882 A CN 201510061882A CN 104585766 A CN104585766 A CN 104585766A
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Abstract
The invention relates to the field of health products and discloses a composition as well as a preparation method and an application thereof. The composition comprises natto powder, konjak powder and polydextrose which are matched for use to effectively reduce blood fat, restrain absorption of fat in a digestive tract, regulate a gastrointestinal tract and strengthen immunity of the organisms. The preparation method for the composition is used for preparing the mixed natto powder and the konjak powder into a solid dispersoid at a temperature lower than 40 DEG C, is simple to operate, and effectively avoids a phenomenon that the natto powder is not dissolved into water and is sunken to bottom. The composition disclosed by the invention is taken after being brewed with warm water of 40 DEG C, so that the natto kinase activity is prevented from being lowered due to a relatively high temperature, the konjak can be swelled into colloid in water at a relatively low temperature lower than 40 DEG C, the natto powder is uniformly packaged, suspended and dispersed into a konjak colloid solution, and damages of gastric acid to the natto kinase can be reduced by the konjak colloid; meanwhile, the ammonia odor of the natto can be effectively restrained through the physical package of the konjak colloid, so that the product is good in mouthfeel.
Description
Technical field
The present invention relates to field of health care products, be specifically related to a kind of composition and method of making the same and application, particularly relate to a kind of composition and method of making the same comprising natto and konjaku and preparing the application improved in the product of cardiovascular and cerebrovascular disease.
Background technology
Cardiovascular and cerebrovascular disease is exactly that cardiovascular and cerebrovascular disease are referred to as, and is also referred to as " the three high diseases " of " rich man's disease ".In more than 60 years old the elderlys, 40% ~ 45% suffers from hypertensive also suffer from hyperglycaemia or high fat of blood simultaneously, according to Ministry of Public Health's statistics display in 2007, according to the display of external data, the diabetes patient of about 50% is associated with the multiple infirmities of age such as hypertension, high fat of blood.Cardiovascular and cerebrovascular disease is a kind of serious threat mankind, the common disease that particularly more than 50 years old the elderly is healthy, even if the treatment means that application is most advanced, perfect at present, the cerebrovas-cularaccident survivor of more than 50% still can be had to live can not take care of oneself completely! The number of cardiovascular and cerebrovascular disease is died from every year up to 1,500 ten thousand people in the whole world, occupies the various cause of the death the first.Cardiovascular and cerebrovascular disease has become the highest number one killer of human death's cause of disease, is also health of people " noiseless demon "!
The early symptom of cardiovascular and cerebrovascular disease mainly contain regularly to have palpitation, breathe hard, uncomfortable in chest, increase the weight of when working; When dry weight is lived, precordialgia or left part radioactivity are felt numb sore; Feel very tried when doing light work, and asthma uncomfortable in chest; Suppress severely swollen after meal after breastbone, sometimes emit cold sweat; Often uncomfortable in chestly in bed to feel bad, can not lie low; Palpitating speed during emotional excitement, chest has significant discomfort to answer, and namely disappears; Even tingle uncomfortable in chest, namely general 1-2 disappears after second; The time of walking the slightly long or slightly fast just chest of speed feel suffocated breathe heavily, palpitating speed; Frequent chest is suppressed and is felt bad in bed, can not lie low; Suddenly sit up after couching for a long time, feel that chest is difficult to be subject to.
The feature that cardiovascular and cerebrovascular disease has " incidence of disease is high, disability rate is high, the death rate is high, recurrence rate is high, and complication is how " i.e. " four is high by more than one ", at present, China's Patients with Cardiovascular/Cerebrovascular Diseases is more than 2.7 hundred million people! China dies from nearly 3,000,000 people of cardiovascular and cerebrovascular disease every year, accounts for 51% of the annual total Death causes of China.And patient 75% disability in various degree survived, 40% is heavy residual! China's patient with cerebral apoplexy leave hospital after the recurrence rate of First Year be 30%, the recurrence rate of the 5th year up to 59%, and secondary prevention do preferably the U.S. be only 10%.The recurrence rate of patient with cerebral apoplexy will exceed 1 times compared with international average level because China's medical insurance covers a people group of mean people!
Therefore, at present in the urgent need to a kind of product that effectively can improve cardiovascular and cerebrovascular disease, maintain blood fat health.
Summary of the invention
In view of this, the object of the present invention is to provide a kind of composition and method of making the same that effectively can improve cardiovascular and cerebrovascular disease, maintain blood fat health.
For realizing object of the present invention, the present invention adopts following technical scheme:
A kind of composition, comprises natto powder, konjaku flour and polydextrose.
In some embodiments, the weight ratio of natto powder, konjaku flour, polydextrose described in composition of the present invention is (6-20): (6-20): (20-80).
In some preferred embodiments, the weight ratio of natto powder, konjaku flour described in composition of the present invention is 1:(0.6-1).
In certain embodiments, the weight ratio 12:12:76 of natto powder, konjaku flour, polydextrose described in composition of the present invention.
In certain embodiments, the weight ratio 18:12:30 of natto powder, konjaku flour, polydextrose described in composition of the present invention.
In certain embodiments, the weight ratio 8:8:25 of natto powder, konjaku flour, polydextrose described in composition of the present invention.
In some embodiments, natto powder described in composition of the present invention is by the content >=5000FU/g of butt Nattokinase.
Present invention also offers the preparation method of described composition, get natto powder and mix with konjaku flour, pulverize below 40 DEG C, sieve, obtain natto konjak solid dispersion, then mix with polydextrose.
In some embodiments, sieve described in preparation method of the present invention as crossing 100 mesh sieves.
Present invention also offers the composition that above-mentioned preparation method prepares.
Present invention also offers the eating method of described composition, brew described composition with the warm water of less than 40 DEG C.The natto powder of mixing, konjaku flour are pulverized and are made solid dispersions by preparation method of the present invention below 40 DEG C, brew described composition with the warm water of less than 40 DEG C, avoid higher temperature to reduce natto kinase activity.Simultaneously, in the water of konjaku lower temperature below 40 DEG C, swellable becomes colloid, natto powder is evenly wrapped up suspended dispersed in konjac glucomannan liquid solution, konjaku colloid can reduce the destruction of hydrochloric acid in gastric juice to natto active component, simultaneously by the ammonia foul smell taste that the physically encapsulation of konjac glucomannan can effectively suppress natto bad, and products obtained therefrom good mouthfeel.
In some embodiments, the present invention carries out Effect disquisition to obtained composition, result shows composition of the present invention and carries out clinical testing to the clinical patient with cardiovascular and cerebrovascular disease early symptom, result shows composition of the present invention effectively can improve cardiovascular and cerebrovascular disease, and total effective rate is greater than 90%.
Therefore the invention provides described composition and prepare the application improved in the health products of cardiovascular and cerebrovascular disease.
Present invention also offers a kind of health products, comprise described composition and auxiliary material.
Wherein, in some embodiments, auxiliary material described in described health products is one or more in FOS, inulin or maltodextrin.
In some embodiments, the content≤65wt% of auxiliary material described in described health products.
In certain embodiments, the content of auxiliary material described in described health products is 40wt%.
In certain embodiments, the content of auxiliary material described in described health products is 59wt%.
In some embodiments, the preparation method of described health products comprises the following steps:
1. take natto powder, konjaku flour is put in Multidimensionblender and mixed, obtain mixture.
2. the mixture of step 1. gained is placed in freezing water-cooled pulverizer (pulverizer is pulverized spot temperature and controlled below 40 DEG C) and had pulverized 100 mesh sieves, obtain natto konjak solid dispersion.
3. take polydextrose and auxiliary material step 2. the natto konjak solid dispersion of gained put in Multidimensionblender and mix 20 minutes, then sieve, 38 DEG C of dehumidifiers (relative humidity less than 40%) are dry, packaging, inspection.
As shown from the above technical solution, the invention provides a kind of composition and comprise natto powder, konjaku flour and polydextrose.Natto powder, konjaku flour and polydextrose, with the use of effectively reducing blood fat, suppress the absorption of fat in alimentary canal, again can recuperating gastrointestinal tract, strengthen immunity of organisms simultaneously.The preparation method of composition of the present invention, pulverizes make solid dispersions by the natto powder of mixing, konjaku flour below 40 DEG C, simple to operate, effectively avoids the water insoluble generation sinking to the bottom phenomenon of natto powder.The composition of the present invention warm water of less than 40 DEG C brews edible, avoids higher temperature and reduces natto kinase activity.Simultaneously, in the water of konjaku lower temperature below 40 DEG C, swellable becomes colloid, natto powder is evenly wrapped up suspended dispersed in konjac glucomannan liquid solution, konjaku colloid can reduce the destruction of hydrochloric acid in gastric juice to natto active component, simultaneously by the ammonia foul smell taste that the physically encapsulation of konjac glucomannan can effectively suppress natto bad, and products obtained therefrom good mouthfeel.
Detailed description of the invention
Below in conjunction with the embodiment of the present invention, be clearly and completely described the technical scheme in the embodiment of the present invention, obviously, described embodiment is only the present invention's part embodiment, instead of whole embodiments.Based on the embodiment in the present invention, those of ordinary skill in the art, not making the every other embodiment obtained under creative work prerequisite, belong to the scope of protection of the invention.
Embodiment 1,
Natto powder 12 parts, konjaku flour 12 parts, polydextrose 76 parts
The preparation method of above-mentioned solid beverage, comprises the steps:
1. according to weight portion described in the present embodiment, take natto powder, konjaku flour is put in Multidimensionblender and mixed, obtain mixture.
2. the mixture of step 1. gained is placed in freezing water-cooled pulverizer (pulverizer is pulverized spot temperature and controlled below 40 DEG C) and had pulverized 100 mesh sieves, obtain natto konjak solid dispersion.
3. according to weight portion described in the present embodiment, take polydextrose and step 2. the natto konjak solid dispersion of gained put in Multidimensionblender and mix 20 minutes, then sieve, 38 DEG C of dehumidifiers (relative humidity less than 40%) are dry, packaging, inspection.
Embodiment 2,
Natto powder 18 parts, konjaku flour 12 parts, polydextrose 30 parts, FOS 20 parts, maltodextrin 20 parts
Preparation method comprises the steps:
1. according to weight portion described in the present embodiment, take natto powder, konjaku flour is put in Multidimensionblender and mixed, obtain mixture.
2. the mixture of step 1. gained is placed in freezing water-cooled pulverizer (pulverizer is pulverized spot temperature and controlled below 40 DEG C) and had pulverized 100 mesh sieves, obtain natto konjak solid dispersion.
3. according to weight portion described in the present embodiment, take polydextrose, FOS, maltodextrin and step 2. the natto konjak solid dispersion of gained put in Multidimensionblender and mix 20 minutes, then sieve, 38 DEG C of dehumidifiers (relative humidity less than 40%) are dry, packaging, inspection.
Embodiment 3,
Natto powder 8 parts, konjaku flour 8 parts, polydextrose 25 parts, FOS 20 parts, maltodextrin 20 parts, inulin 19 parts
Preparation method comprises the steps:
1. according to weight portion described in the present embodiment, take natto powder, konjaku flour is put in Multidimensionblender and mixed, obtain mixture.
2. the mixture of step 1. gained is placed in freezing water-cooled pulverizer (pulverizer is pulverized spot temperature and controlled below 40 DEG C) and had pulverized 100 mesh sieves, obtain natto konjak solid dispersion.
3. according to weight portion described in the present embodiment, take polydextrose, FOS, maltodextrin, inulin and step 2. the natto konjak solid dispersion of gained put in Multidimensionblender and mix 20 minutes, then sieve, 38 DEG C of dehumidifiers (relative humidity less than 40%) are dry, packaging, inspection.
Embodiment 4, effect experimental
1, test material: the composition that embodiment 1 obtains carries out Effect disquisition.
2, experimental technique and result
1) clinical testing is carried out to (dizzy, uncomfortable in chest, the extremity numbness) patient that clinical 93 examples have a cardiovascular and cerebrovascular disease early symptom, test period is 30 days, every day twice, each 12g, drink after brewing with the warm water of less than 40 DEG C, have 67 examples of obvious effect, feel 20 comparatively good examples, invalid 6 examples, total effective rate 93.5%.
2) carry out clinical testing to clinical 106 routine digestive discomforts, constipation person, test period is 30 days, every day twice, each 12g, drinks after brewing with the warm water of less than 40 DEG C, has 70 examples of obvious effect, feel 23 comparatively good examples, invalid 13 examples, total effective rate 87.7%.
3) carry out clinical testing to clinical 152 routine lassitudes, easy catching a cold person, test period is 30 days, every day twice, each 12g, drinks after brewing with the warm water of less than 40 DEG C, has 116 examples of obvious effect, feel 31 comparatively good examples, invalid 5 examples, total effective rate 96.7%.
Claims (11)
1. a composition, comprises natto powder, konjaku flour and polydextrose.
2. composition according to claim 1, the weight ratio of described natto powder, konjaku flour, polydextrose is (6-20): (6-20): (20-80).
3. composition according to claim 1 and 2, described natto powder is by the content >=5000FU/g of butt Nattokinase.
4. the preparation method of composition described in claim 1, gets natto powder and mixes with konjaku flour, pulverizes, sieve, obtain natto konjak solid dispersion, then mix with polydextrose below 40 DEG C.
5. preparation method according to claim 4, described in sieve into cross 100 mesh sieves.
6. the composition for preparing of claim 4 or 5 preparation method.
7. the eating method of the composition described in claim 1-3 any one or 6, brews described composition with the warm water of less than 40 DEG C.
8. the composition described in claim 1-3 any one or 6 is preparing the application improved in the health products of cardiovascular and cerebrovascular disease.
9. health products, comprise the composition described in claim 1-3 any one or 6.
10. health products according to claim 9, described health products also comprise auxiliary material, and described auxiliary material is one or more in FOS, inulin or maltodextrin.
11. health products according to claim 10, the content≤65wt% of auxiliary material described in described health products.
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| CN201510061882.7A CN104585766A (en) | 2015-02-05 | 2015-02-05 | Composition as well as preparation method and application thereof |
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Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105661507A (en) * | 2016-01-15 | 2016-06-15 | 王军 | Method for producing inulin, natto and enzyme powder through solid state fermentation |
| CN106072645A (en) * | 2016-06-29 | 2016-11-09 | 傅志勇 | Health product for the treatment of three-hypers and preparation method and application |
| CN106820127A (en) * | 2017-03-11 | 2017-06-13 | 北京中科卓尔生物科技有限公司 | Selenium-rich natto fine powder and preparation method thereof |
| CN106942608A (en) * | 2017-03-11 | 2017-07-14 | 北京中科卓尔生物科技有限公司 | Natto fine powder and preparation method thereof |
| CN106954797A (en) * | 2017-03-11 | 2017-07-18 | 北京中科卓尔生物科技有限公司 | Polypeptide natto powder and preparation method thereof |
| CN106954798A (en) * | 2017-03-11 | 2017-07-18 | 北京中科卓尔生物科技有限公司 | Red yeast rice natto fine powder and preparation method thereof |
| CN106983082A (en) * | 2017-03-11 | 2017-07-28 | 北京中科卓尔生物科技有限公司 | Konjaku natto fine powder and preparation method thereof |
| CN109259230A (en) * | 2018-08-24 | 2019-01-25 | 王丹巧 | Comprising jerusalem artichoke He the food compositions and the preparation method and application thereof of Amorphophalus rivieri extract |
| CN111480758A (en) * | 2019-01-29 | 2020-08-04 | 金振库 | Natto and pollen typhae solid beverage and preparation method thereof |
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| JP2008245579A (en) * | 2007-03-30 | 2008-10-16 | Nippon Ecolonomix:Kk | Composition having adhesiveness-reducing action, and method for producing the same |
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| CN103750126A (en) * | 2013-12-25 | 2014-04-30 | 合肥华创现代农业科技有限公司 | Corn-flavour composite healthcare coarse cereal and preparation method thereof |
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| JP2004097017A (en) * | 2002-09-05 | 2004-04-02 | Mitsukan Group Honsha:Kk | Method for producing natto |
| CN1957971A (en) * | 2006-11-02 | 2007-05-09 | 李英姬 | Health products for decreasing blood fat |
| JP2008245579A (en) * | 2007-03-30 | 2008-10-16 | Nippon Ecolonomix:Kk | Composition having adhesiveness-reducing action, and method for producing the same |
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Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105661507A (en) * | 2016-01-15 | 2016-06-15 | 王军 | Method for producing inulin, natto and enzyme powder through solid state fermentation |
| CN106072645A (en) * | 2016-06-29 | 2016-11-09 | 傅志勇 | Health product for the treatment of three-hypers and preparation method and application |
| CN106820127A (en) * | 2017-03-11 | 2017-06-13 | 北京中科卓尔生物科技有限公司 | Selenium-rich natto fine powder and preparation method thereof |
| CN106942608A (en) * | 2017-03-11 | 2017-07-14 | 北京中科卓尔生物科技有限公司 | Natto fine powder and preparation method thereof |
| CN106954797A (en) * | 2017-03-11 | 2017-07-18 | 北京中科卓尔生物科技有限公司 | Polypeptide natto powder and preparation method thereof |
| CN106954798A (en) * | 2017-03-11 | 2017-07-18 | 北京中科卓尔生物科技有限公司 | Red yeast rice natto fine powder and preparation method thereof |
| CN106983082A (en) * | 2017-03-11 | 2017-07-28 | 北京中科卓尔生物科技有限公司 | Konjaku natto fine powder and preparation method thereof |
| CN106983082B (en) * | 2017-03-11 | 2020-09-08 | 北京中科卓尔生物科技有限公司 | Konjak natto fine powder and preparation method thereof |
| CN109259230A (en) * | 2018-08-24 | 2019-01-25 | 王丹巧 | Comprising jerusalem artichoke He the food compositions and the preparation method and application thereof of Amorphophalus rivieri extract |
| CN111480758A (en) * | 2019-01-29 | 2020-08-04 | 金振库 | Natto and pollen typhae solid beverage and preparation method thereof |
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