CN105310075A - Preparation method of natto red yeast rice health care food for assisting in lowering blood lipid - Google Patents

Preparation method of natto red yeast rice health care food for assisting in lowering blood lipid Download PDF

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CN105310075A
CN105310075A CN201510613556.2A CN201510613556A CN105310075A CN 105310075 A CN105310075 A CN 105310075A CN 201510613556 A CN201510613556 A CN 201510613556A CN 105310075 A CN105310075 A CN 105310075A
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natto
red
making method
yeast rice
test
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梁红玉
王阳光
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Weihai Nanbowan Biotechnology Co Ltd
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Weihai Nanbowan Biotechnology Co Ltd
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

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Abstract

The invention discloses a preparation method of natto red yeast rice health care food for assisting in lowering blood lipid. The preparation method is characterized in that soybeans serves as the raw material and is soaked, steamed and boiled, cooled, inoculated with bacillus natto, fermented, refrigerated, frozen, dried, crushed and processed into natto powder, then red yeast rice extract and magnesium stearate are added, then the ingredients are mixed to be prepared into granules or capsules, and the natto red yeast rice health care food is prepared from, by weight, 50-70% of the natto powder, 30-50 parts of the red yeast rice extract and 0-3% of magnesium stearate. According to the preparation method, adopted raw material components are scientific in compatibility, the adopted technological process and method are reasonable, scientific and easy to operate, the obtained product is free of toxic and side effects, capable of being easily absorbed by a human body and convenient to eat, it is beneficial to prevent and control atherosclerosis hardening of the arteries and lower the risk of cardiovascular diseases, and the health care function of assisting in lowering blood lipid is achieved.

Description

A kind of natto health red rice food making method of auxiliary antilipemic
Technical field
The present invention relates to a kind of natto health red rice food making method of auxiliary lipid-lowering function, particularly a kind of health food preparation method with auxiliary lipid-lowering function that is raw material with natto, red yeast rice.
Background technology
According to statistics, the annual newly-increased hyperlipemic patients about 5,000,000 in the whole world, about 6,000,000 people therefore disablement and viability, China more than 18 years old dyslipidemia crowd is up to 1.6 hundred million, 1 people is just had to suffer from dyslipidemia in approximately every 10 people, in the crowd in 35-64 year, illness rate reaches 42.9%, wherein, has 2,500 ten thousand people to suffer from hypertension and hyperlipidemia simultaneously.In recent years, the morbidity of hyperlipemia more has rejuvenation trend, and the danger of dyslipidemia to compatriots' health rises to original 3-5 doubly.
Blood fat is the general name of contained lipid in human plasma, comprising cholesterol, triglyceride, cholesterol ester, beta lipoprotein, phosphatide, not esterified resin acid etc.When serum cholesterol exceedes normal value 230mg/100ml, triglyceride, more than 140mg/100ml, when beta lipoprotein is more than more than 390mg/100ml, can be referred to as hyperlipemia.The traditional Chinese medical science is thought, the Etiological of hyperlipemia can be summarized as two and select: one is diet delicious food savoury, impairing the spleen and stomach, and meanwhile, suffocating of liver and gall function is unfluent, semen deposition juice can not be secreted and cause spleen the paddy that disappears, transportation capabilities imbalance, be converted into phlegm turbid; Two is kidney qi degradations after the middle age, and the deficiency in both YIN and YANG of kidney, liver-kidney irritation, causes liver-yang hyperactivity, very then changes fire, and wood is prosperous, takes advantage of soil, makes the defeated cloth functional disturbance of taste, damp and hot pent-up, the turbid interior life of phlegm.Doctor trained in Western medicine is then thought, the cause of disease of high fat of blood can be divided into two large classes substantially: one is essential hyperlipidemia, namely by lipid and lipoprotein metabolism birth defects (familial) and some environmental factor (diet and medicine etc.) by caused by various mechanism; Two is Secondary cases highs fat of blood, is the disease caused by other primary diseases (diabetes, hepatopathy, thyroid disease, kidney trouble, pancreas, obesity, glycogenic thesaurismosis, gout, Addision's disease, Cushing's syndrome and dysglobulinemia etc.).Hyperlipemia morbidity is hidden, mostly without clinical symptoms, therefore is called " stealthy killer "; Atherosclerotic caused by it causes the main cause of coronary heart disease (comprising miocardial infarction, angina pectoris and sudden death), cerebral infarction and peripheral vessels thrombotic disease, the incidence of disease of these cardiovascular and cerebrovascular diseases is high, harm is large, disease progression is dangerous, and the whole world about has 1,200 ten thousand people to die from angiocardiopathy and headstroke every year.
Along with growth in the living standard, in people's meals, fat intake is in increase, and in some crowds, fatty energy supply has exceeded 30% of gross energy.Current China high fat diet has been the obvious hazards of hyperlipidemia.A large amount of investigation and research show, hyperlipidemia is the key factor threatening human health, now thinks that adjustment serum lipid level can reduce the incidence of incidence of coronary heart disease and ischemic heart event (heart stalk, sudden death, unstable angina etc.).Therefore, carry out adjusting blood lipid to prevent the disease caused by hyperlipidemia by natural food, oneself becomes one of focus of current healthcare research.At present, the medicine with hypolipemic function is a lot, and be broadly divided into three classes: a class is the medicine of main norcholesterol, conventional has cholestyramine, Colestid and probacol etc.; One class is that main norcholesterol is held concurrently the medicine of triglyceride reducing, and representative drugs has Lovastatin, Simvastatin and Effects of Xuezhikang etc.; A class is also had to be that main triglyceride reducing is held concurrently the medicine of norcholesterol, with nicotinic acid, CLOF and Bezafibrate etc. for representative.But research finds, these medicines are not overall safeties, have certain side effect, and long-term taking can cause certain harm to health.Therefore, exploitation a kind of energy auxiliary antilipemic is badly in need of and the health food preparation method had no side effect.
Summary of the invention
In order to develop a kind of auxiliary antilipemic and the health food had no side effect, the invention provides a kind of health food preparation method being raw material with soya bean, red yeast rice.
Technical scheme of the present invention is as follows:
A kind of natto health red rice food making method of auxiliary antilipemic, it is characterized in that taking soya bean as raw material, soaked, boiling, cooling, inoculation Bacillus natto, fermentation, refrigeration, freeze drying, pulverizing made natto powder, add red yeast rice extract, dolomol again, through being mixed and made into granule or capsule etc., the percentage by weight of its component is: natto powder 50-70%, red yeast rice extract 30-50%, dolomol 0-3%.
Described immersion is soaked at the temperature of soya bean use water more than 30 DEG C 4 hours;
Described boiling is boiling 20-60 minute at the temperature more than 100 DEG C, steams the degree of crumbing with hand to soybean;
Described cooling be by boiling after ripe beans be cooled to 20-40 DEG C;
When described inoculation Bacillus natto is by ripe beans cooling; Evenly spray into Bacillus natto liquid;
Described fermentation is at temperature 35-45 DEG C, relative humidity 50-90% condition bottom fermentation cultivation 18-30 hour, can produce the natto of more transparent haircuts when fermenting;
Described refrigeration is placed in refrigeration more than 24 hours in 0-10 DEG C of refrigerating chamber by fermenting the natto producing more transparent haircuts;
Described freeze drying, pulverize be by refrigeration after natto make 80-100 object natto pulvis.
Described red yeast rice extract adds Notogineng Extract by the Hongqu powder (red colouring agent) of red yeast rice through pulverizing processing to be mixed, and the percentage by weight of its component is: Hongqu powder (red colouring agent) 70-90%, Notogineng Extract 10-30%.
The extraction process step of described Notogineng Extract is: pseudo-ginseng → pre-treatment → alcohol reflux extracts → merge extract → concentrated → dry → pulverize and sieve → packaging → finished product.
Described granule or capsule are the formulations of health food of the present invention.
Drug introduction of the present invention and drug action mechanism as follows:
Natto in instant component, be that soya bean forms through fermenting bacillus natto, the protein of soybean has indissolubility, and after making natto, become solvable and produce amino acid, and in raw material, non-existent various ferment can produce due to Bacillus natto and association bacterium, helps gastrointestinal disturbances to absorb.The natto powder that the present invention makes has following characteristics: color and luster: pale yellow powder, without caking, without mildew phenomena taste, smell: there is the distinctive fragrance of natto, flavour, free from extraneous odour impurity: without the visible exogenous impurity amino-acid nitrogen of naked eyes: >=0.8% Nattokinase: >=1500Fu/g bafillus natto: >=300 hundred million/g moisture :≤9%.
The health care of natto is main factor-related with the several functions such as Nattokinase wherein, natto isoflavones, soap blue or green element, farnoquinone.Be rich in the blue or green element of soap in natto, can improve constipation, reduce blood fat, prevention colorectal cancer, reduction cholesterol, softening blood vessel, preventing hypertension and artery sclerosis, suppress the functions such as AIDS virus; Containing free isoflavone like substance and the multiple enzyme useful to human body in natto; as superoxide dismutase, catalase, protease, amylase, lipase etc.; they can carcinogen in purged body, improve memory, protect that liver is improved looks, delaying senility etc. has positive effect, and the digestibility of food can be improved; Take in live Bacillus natto can regulating intestinal canal colony balance, prevention dysentery, enteritis and constipation, its effect is better than now conventional lactobacillus micro-ecological preparation in some aspects; The stickum that natto fermentation produces, on coating gastrointestinal tract mucous surface, thus can protect stomach and intestine, can alleviate drunk effect when drinking.
Red colouring agent for food, also used as a Chinese medicine in instant component, energy comprehensive adjustment blood fat, realizes " three fall one liter "; namely reduce cholesterol, triglyceride, low-density lipoprotein, increasing high density lipoprotein, remove blood vessel rubbish; protection blood vessel endothelium, primary prevention and all kinds of cardiovascular and cerebrovascular disease of secondary prevention.
Pseudo-ginseng main product in instant component in the ground such as Yunnan, Guangxi, wild or cultivation.It is warm in nature, and taste is sweet, micro-hardship, returns liver, stomach, large intestine channel, has the function of " strengthening by means of tonics, hemostasia and dissipation blood stasis, swelling and pain relieving ".Pseudo-ginseng contains number of chemical composition, wherein arasaponin is one of principle active component, be separated from the variant growth site of pseudo-ginseng at present and identified 20 various of monomer saponin components, pseudo-ginseng, also containing the medicinal ingredient such as dencichine, flavones, volatile oil, amino acid, phytosterol, carbohydrate, inorganic salts, inorganic ions, has and improves myocardial ischemia, reducing blood lipid, hypotensive, develop immunitypty and hepatic cholagogic effect.Bibliographical information, Notogineng Extract has significant preventive and therapeutic action to the exogenous hyperlipidemia of rat in animal experiment.
Red yeast rice extract in instant component adds Notogineng Extract by the Hongqu powder (red colouring agent) of red yeast rice through pulverizing processing to be mixed, its red yeast rice forms by monascus ruber (Monascus) cultivation and fermentation in general rice, Hongqu powder (red colouring agent) is pulverized by red yeast rice to form, there is nontoxic, safe advantage, and also have reinforcing spleen to promote digestion, effect promoting blood circulation and removing blood stasis, Notogineng Extract has obvious pharmacological action to cardiovascular system, can reduce cholesterol preferably, comprehensive adjustment blood lipid metabolism.
Raw material components compatibility science of the present invention, the processing step adopted and method rationally, science, be easy to operate, the product made has no side effect, be easy to absorption of human body, instant, effective.
Health-care food for assisting blood fat lowering provided by the invention is conducive to the atherosis generation for the treatment of of vascular and reduces the risk of angiocardiopathy, natto red colouring agent for food, also used as a Chinese medicine and the active component reasonable employment of " three is high " will be improved, make that each active ingredient complements each other, reasonable compatibility, well serve the health care of auxiliary antilipemic, aided blood pressure-lowering and auxiliary hyperglycemic, middle and old age hypertension, high fat of blood, the desirable health food of hyperglycemia population.
Detailed description of the invention
Below in conjunction with embodiment, the invention will be further described:
Embodiment 1:
Gathering and selecting soya bean is raw material, with the water soaking 4 hours of more than 30 DEG C temperature, then boiling 50 minutes at the temperature more than 100 DEG C, steam the degree of crumbing with hand to soybean, again the ripe beans after boiling are cooled to 30 DEG C, Bacillus natto liquid is evenly sprayed into when being cooled, 20 hours are cultivated at temperature 37 DEG C, relative humidity 80% condition bottom fermentation after inoculation Bacillus natto, refrigeration more than 20 hours in 10 DEG C of refrigerating chambers is placed in again by fermenting the natto producing more transparent haircuts, again 70 kilograms, 90 object natto pulvis is made in the natto freeze drying after refrigeration, pulverizing, for subsequent use;
Gather and take red yeast rice raw material, through pulverizing the Hongqu powder (red colouring agent) 20 kilograms be processed into; Take pseudo-ginseng raw material, extract through pre-treatment, alcohol reflux, merge extract, concentrated, dry, pulverize and sieve and make Notogineng Extract 7 kilograms; By made Hongqu powder (red colouring agent) 20 kilograms, add Notogineng Extract 0.7 kilogram mixing red colouring agent for food, also used as a Chinese medicine rice extracts 27 kilograms, for subsequent use;
By 7 kilograms, natto pulvis, bent rice extracts 27 kilograms mixing, is processed into granule by mixed material pelletization, drying, whole grain, makes invention formulation through packaging, irradiation sterilization.
Embodiment 2:
Gathering and selecting soya bean is raw material, with the water soaking 4 hours of more than 30 DEG C temperature, then boiling 60 minutes at the temperature more than 100 DEG C, steam the degree of crumbing with hand to soybean, again the ripe beans after boiling are cooled to 20 DEG C, Bacillus natto liquid is evenly sprayed into when being cooled, 30 hours are cultivated at temperature 35 DEG C, relative humidity 80% condition bottom fermentation after inoculation Bacillus natto, refrigeration more than 21 hours in 10 DEG C of refrigerating chambers is placed in again by fermenting the natto producing more transparent haircuts, again 14 kilograms, 80 object natto pulvis is made in the natto freeze drying after refrigeration, pulverizing, for subsequent use;
Gather and take red yeast rice raw material, through pulverizing the Hongqu powder (red colouring agent) 4 kilograms be processed into; Take pseudo-ginseng raw material, extract through pre-treatment, alcohol reflux, merge extract, concentrated, dry, pulverize and sieve and make Notogineng Extract 1.4 kilograms; By made Hongqu powder (red colouring agent) 4 kilograms, add Notogineng Extract 1.4 kilograms mixing red colouring agent for food, also used as a Chinese medicine rice extracts 5.4 kilograms, for subsequent use;
By 14 kilograms, natto pulvis, bent rice extracts 5.4 kilograms mixing, by mixed material pelletization, drying, whole grain, in dried particles, add dolomol 0.6 kilogram again, mix, then incapsulate, polishing, packaging, irradiation sterilization make invention formulation.
Embodiment 3
Set forth the beneficial effect of product of the present invention below by way of function test further, carry out according to the evaluation test method in " health food inspection and assessment technical specification ".
The natto red colouring agent for food, also used as a Chinese medicine capsule auxiliary lipid-lowering function human experiment laboratory report that the present inventor provides is as follows:
1 materials and methods
1.1 sample
Natto red colouring agent for food, also used as a Chinese medicine capsule No.1, No. 2 provide by the present inventor, both outward appearances, taste are substantially identical, and one of them is natto red colouring agent for food, also used as a Chinese medicine capsule of the present invention, and another is placebo.Human oral's RD is every day 2 times, each 3.
1.2 experimenters select
1.2.1 inclusive criteria: experimenter's male or female, age 18-65 year.Blood sampling twice in half a year, twice serum total cholesterol all >=5.2mmol/l or serum triglyceride >=1.65mmol/l, simple dyslipidemia, without obvious brain, the heart, liver, lung, kidney, Hematological Diseases, without Long-term taking medicine history, voluntary tested guarantee cooperation.
1.2.2 Subject Exclusion Criteria: gestation or women breast-feeding their children, to health food allergy sufferers; Merge intentionally, liver, the serious disease patient such as kidney and hemopoietic system; Take the article relevant with tested function in a short time, have influence on result judgement person; Do not meet inclusive criteria, not by the edible given the test agent of regulation, effect or data not umbra sound effect or security judgement person cannot be judged.
1.3 experimental designs and grouping
Adopt two kinds of control design between self and group.Be divided into natto red colouring agent for food, also used as a Chinese medicine capsule test-meal of the present invention to combine placebo group at random by experimenter's blood lipid level, consider that the principal element affecting result is as age, sex, diet etc. as far as possible, carry out harmony inspection, to ensure the comparativity between group.Test-meal experiment is carried out by double-blind study.
1.4 experimental technique
Experimenter takes sample by RD, takes 45 days continuously.Duration of test does not change original eating habit, normal diet.
2 observation index
Every observation index in test-meal on-test and at the end of each to measure once.
2.1 safety indexes
2.1.1 general physical examination: inquire in detail before test and understand the situation such as spirit, sleep, diet, stool and urine of experimenter, body weight, blood pressure, changes in heart rate before and after testing experiment.
2.1.2 routine blood test: red blood cell count(RBC), white blood cell count(WBC) and classification, content of hemoglobin mensuration etc.
2.1.3 routine urinalysis: pH value, leucocyte, glucose in urine etc.
2.1.4 stool routine examination.
2.1.5 Abdominal B type ultrasonography, electrocardiogram, x-ray fluoroscopy of chest check (measuring once before on-test).
2.1.6 blood biochemistry index inspection: the mensuration such as total serum protein (TP), albumin (ALB), glutamic-pyruvic transaminase (ALT), glutamic-oxalacetic transaminease (AST), uric acid (UA), urea nitrogen (BUN), creatinine (Cr), blood sugar (GLU).
2.1.7 bad reaction is observed.
2.2 efficacy measures: serum total cholesterol (CHOL), triglycerides (TG), HDL-C (HDL-C).
3. result judges
3.1CHOL reduces > 10%; TG reduces > 15%; HDL-C rising > 0.104mmol/L; Self compare before and after each functional observation index Test and more all have statistical significance between group after test-meal, can judge that this index is positive;
3.2 serum total cholesterols, triglyceride binomial index are positive, and HDL-C, not significantly lower than control group, can judge that given the test agent has auxiliary lipid-lowering function effect; A positive in serum total cholesterol, triglyceride binomial index, HDL-C, not significantly lower than control group, can judge that given the test agent has auxiliary reduction serum total cholesterol or the effect of auxiliary reduction triglyceride.
4. statistical procedures
Result mean standard deviation represents, self pair data adopts paired t-test, between test group and control group under the neat prerequisite of variance, mean compares employing independent samples t-test, otherwise carries out variables transformations, meets variance and adopts t inspection afterwards together, if variance is still uneven, adopt rank test.
5 results
Double-blind study observation end is made known: take No. 2 persons for placebo, takes No. 1 person for natto red colouring agent for food, also used as a Chinese medicine capsule of the present invention.
5.1 safety observations
5.1.1 ordinary circumstance: test-meal group 52 example, control group 52 example.Before and after test-meal, experimenter's deep love, sleep, diet, stool and urine situation no abnormality seen: control group: male/female is 28/24, the age is 58.04 ± 6.22 years old; Test-meal group, male/female is 27/25, and the age is 58.29 ± 5.33 years old.
5.1.2 Abdominal B type ultrasonography, electrocardiogram, x-ray fluoroscopy of chest detect; All in normal range (NR).
5.1.3 body weight, blood pressure, heart rate, routine urinalysis, stool routine examination, routine blood test are situation of change
Show no obvious abnormalities change in table 1. test-meal sample forward and backward examination trencherman's group and control group body weight, blood pressure, heart rate, routine urinalysis, stool routine examination and routine blood test are all in normal range (NR).
Situation of change (`x ± s) before and after table 1 test-meal test
5.1.4 blood biochemistry index situation of change before and after test-meal test
In the forward and backward test-meal group of table 2 test-meal sample and control group total serum protein (TP), albumin (ALB), paddy third turn of ammonia (ALT), glutamic-oxalacetic transaminease (AST), creatinine (Cr), blood sugar (GLU), uric acid (UA), urea nitrogen (BUN) all in normal range (NR).
Blood biochemistry index situation of change (`x ± s) before and after table 2 test-meal test
5.1.5 obvious adverse reaction is had no during test-meal.
5.2 functional observation
In table 3,4,5.Blood sampling twice in half a year, 2 blood fat data before being respectively test-meal and before test-meal, carry out dividing into groups and statistical disposition with date 2 blood lipid levels before the test-meal of taking given the test agent.Before test, control group and test-meal group change of serum C HOL, TG level compare, no significant difference (P<0.05), point out between two groups and there is comparativity, after test-meal group, CHOL, TG compare with before test-meal and after control group test-meal, and difference all has conspicuousness (P<0.05).Before and after test-meal, HDOL_C level has no obvious change (P<0.05).
Change of serum C HOL, TG, HDL_C level (`x ± s) before table 3 test-meal test
Change of serum C HOL, TG, HDOL_C level (`x ± s) before and after table 4 test-meal test
Note: * with compare P<0.05# before test-meal and compare P<0.05 with control group
Change of serum C HOL, TG, HDOL_C situation of change before and after table 5 test-meal test
5..3 depigmentation rate
After test in 45 days, control group has 1 routine experimenter cannot judge that effect is screened out because being interrupted to take by test product; Examination group has 1 routine experimenter cannot judge that effect is screened out because being interrupted to take by test product.Last efficiency test crowd control group 51 example, test-meal group 51 groups.In table 6
Depigmentation rate tested by table 6
6, brief summary
Adopt counter point between own control and group; the volunteer meeting experimental condition is selected to take tested material after 45 days; result shows: take natto red colouring agent for food, also used as a Chinese medicine capsule test group of the present invention food rear CHOL, TG and decline 10.79%, 16.92% before test-meal more respectively; compare before test-meal group CHOL, TG test-meal and after control group test-meal after test-meal, difference all has conspicuousness (P<0.05); After test-meal, test-meal group HDL_C and control group comparing difference are without conspicuousness (P > 0.05).Obvious adverse reaction is had no during test-meal.According to " health food is tested and assessment technique specification " evaluation criterion, prompting given the test agent has auxiliary lipid-lowering function effect.

Claims (9)

1. the natto health red rice food making method of an auxiliary lipid-lowering function, it is characterized in that taking soya bean as raw material, soaked, boiling, cooling, inoculation Bacillus natto, fermentation, refrigeration, freeze drying, pulverizing be processed into natto powder, add red yeast rice extract, dolomol again, then through being mixed and made into granule or capsule etc., the percentage by weight of its component is: natto powder 50-70%, red yeast rice extract 30-50%, dolomol 0-3%.
2. the natto health red rice food making method of a kind of auxiliary lipid-lowering function according to claim 1, is characterized in that described immersion is soaked at the temperature of soya bean use water more than 30 DEG C 4 hours.
3. the natto health red rice food making method of a kind of auxiliary lipid-lowering function according to claim 1, is characterized in that described boiling is boiling 20-60 minute at temperature more than 100 DEG C, steams the degree of crumbing with hand to soybean.
4. the natto health red rice food making method of a kind of auxiliary lipid-lowering function according to claim 1, it is characterized in that described cooling be by boiling after ripe beans be cooled to 20-40 DEG C.
5. the natto health red rice food making method of a kind of auxiliary lipid-lowering function according to claim 1, when is characterized in that described inoculation Bacillus natto is by ripe beans cooling; Evenly spray into Bacillus natto liquid.
6. the natto health red rice food making method of a kind of auxiliary lipid-lowering function according to claim 1, it is characterized in that described fermentation is at temperature 35-45 DEG C, relative humidity 50-90% condition bottom fermentation cultivation 18-30 hour, the natto of more transparent haircuts when fermenting, can be produced.
7. the natto health red rice food making method of a kind of auxiliary lipid-lowering function according to claim 1, is characterized in that described refrigeration is placed in refrigeration more than 24 hours in 0-10 DEG C of refrigerating chamber by fermenting the natto producing more transparent haircuts.
8. the natto health red rice food making method of a kind of auxiliary lipid-lowering function according to claim 1, it is characterized in that described freeze drying, pulverize be by refrigeration after natto make 80-100 object natto pulvis.
9. the natto health red rice food making method of a kind of auxiliary lipid-lowering function according to claim 1, it is characterized in that described red yeast rice extract adds Notogineng Extract by the Hongqu powder (red colouring agent) of red yeast rice through pulverizing processing to be mixed, the percentage by weight of its component is: Hongqu powder (red colouring agent) 70-90%, Notogineng Extract 10-30%.
CN201510613556.2A 2015-09-23 2015-09-23 Preparation method of natto red yeast rice health care food for assisting in lowering blood lipid Pending CN105310075A (en)

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CN109602023A (en) * 2019-01-21 2019-04-12 因皇生物科技有限公司 A kind of functional food and preparation method thereof assisting reducing blood lipid using soybean as primary raw material
CN110859869A (en) * 2019-12-20 2020-03-06 中国中医科学院中医药科技合作中心 A composition for preventing and treating cardiovascular and cerebrovascular diseases, and its preparation method
CN111700271A (en) * 2020-07-02 2020-09-25 山东花为酶生物科技有限公司 Preparation method of functional food for regulating blood fat, removing freckles and reducing blood viscosity
CN112999261A (en) * 2021-03-22 2021-06-22 天津市宝恒生物科技有限公司 Natto fermented composition capable of relieving arteriosclerosis and preparation method and application thereof
CN115299596A (en) * 2021-11-10 2022-11-08 山东安然纳米实业发展有限公司 Ginseng stem cell-containing composition for assisting in reducing blood fat and application thereof

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CN105661335A (en) * 2016-02-25 2016-06-15 贵州秀生堂医药生物有限公司 Preparation method of natto enteric capsule functional food
CN106376926A (en) * 2016-08-31 2017-02-08 成都润馨堂药业有限公司 Formula and preparation method of hard capsule with assisted blood fat reducing function
CN106616367A (en) * 2016-09-12 2017-05-10 福建农林大学 Method for preparing blood-lipid-reducing vinegar beans through coupling of soybean endogenous enzyme bioconversion and acidolysis
CN106616284A (en) * 2016-12-29 2017-05-10 恩施市大集焦氏米业有限责任公司 Selenium-enriched nutritious rice flour with auxiliary blood-lipid reducing effect and preparation method thereof
CN106798252A (en) * 2017-01-20 2017-06-06 武汉虹辰远荣生物制品有限公司 A kind of natto prescription with coordinating intestines and stomach reducing blood lipid thrombus dissolving effect
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
CN107343605A (en) * 2017-05-15 2017-11-14 蚌埠市星光豆制品厂 A kind of instant natto of flavor
CN107087739A (en) * 2017-05-26 2017-08-25 西宝生物科技（上海）股份有限公司 Solid beverage formula for improving turbid phlegm and blood stasis
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CN107751801A (en) * 2017-10-19 2018-03-06 长沙爱扬医药科技有限公司 The natto product of prevention of cardiovascular disease
CN108771248A (en) * 2018-05-17 2018-11-09 吉林修正健康股份有限公司 A kind of health-care food for assisting blood fat lowering full of nutrition and preparation method thereof
CN108991358A (en) * 2018-07-24 2018-12-14 山东海钰生物股份有限公司 A kind of auxiliary reducing blood lipid, it is hypoglycemic, alleviate gout health care food and production method
CN109589356A (en) * 2018-11-29 2019-04-09 天津市农业生物技术研究中心 A kind of cassia seed composition with auxiliary lipid-lowering efficacy
CN109602023A (en) * 2019-01-21 2019-04-12 因皇生物科技有限公司 A kind of functional food and preparation method thereof assisting reducing blood lipid using soybean as primary raw material
CN110859869A (en) * 2019-12-20 2020-03-06 中国中医科学院中医药科技合作中心 A composition for preventing and treating cardiovascular and cerebrovascular diseases, and its preparation method
CN111700271A (en) * 2020-07-02 2020-09-25 山东花为酶生物科技有限公司 Preparation method of functional food for regulating blood fat, removing freckles and reducing blood viscosity
CN112999261A (en) * 2021-03-22 2021-06-22 天津市宝恒生物科技有限公司 Natto fermented composition capable of relieving arteriosclerosis and preparation method and application thereof
CN115299596A (en) * 2021-11-10 2022-11-08 山东安然纳米实业发展有限公司 Ginseng stem cell-containing composition for assisting in reducing blood fat and application thereof

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