CN107041404A - A kind of imperial glycan natto tablet and preparation method thereof - Google Patents
A kind of imperial glycan natto tablet and preparation method thereof Download PDFInfo
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- 235000013557 nattō Nutrition 0.000 title claims abstract description 88
- 150000004676 glycans Chemical class 0.000 title claims abstract description 67
- 238000002360 preparation method Methods 0.000 title claims abstract description 13
- 239000000843 powder Substances 0.000 claims abstract description 38
- 239000002994 raw material Substances 0.000 claims abstract description 35
- 235000013312 flour Nutrition 0.000 claims abstract description 29
- 244000205754 Colocasia esculenta Species 0.000 claims abstract description 24
- 235000006481 Colocasia esculenta Nutrition 0.000 claims abstract description 24
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 claims abstract description 20
- 244000063299 Bacillus subtilis Species 0.000 claims abstract description 17
- 235000014469 Bacillus subtilis Nutrition 0.000 claims abstract description 17
- 235000013305 food Nutrition 0.000 claims abstract description 17
- 238000004519 manufacturing process Methods 0.000 claims abstract description 16
- 239000000839 emulsion Substances 0.000 claims abstract description 15
- 235000012907 honey Nutrition 0.000 claims abstract description 15
- 235000013336 milk Nutrition 0.000 claims abstract description 15
- 239000008267 milk Substances 0.000 claims abstract description 15
- 210000004080 milk Anatomy 0.000 claims abstract description 15
- 235000019832 sodium triphosphate Nutrition 0.000 claims abstract description 15
- 239000003381 stabilizer Substances 0.000 claims abstract description 15
- 239000000796 flavoring agent Substances 0.000 claims abstract description 14
- 235000013355 food flavoring agent Nutrition 0.000 claims abstract description 14
- 239000001509 sodium citrate Substances 0.000 claims abstract description 14
- NLJMYIDDQXHKNR-UHFFFAOYSA-K sodium citrate Chemical compound O.O.[Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O NLJMYIDDQXHKNR-UHFFFAOYSA-K 0.000 claims abstract description 14
- 238000000034 method Methods 0.000 claims abstract description 12
- 229910000030 sodium bicarbonate Inorganic materials 0.000 claims abstract description 10
- 235000017557 sodium bicarbonate Nutrition 0.000 claims abstract description 10
- 230000008569 process Effects 0.000 claims abstract description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 27
- 238000004140 cleaning Methods 0.000 claims description 24
- 238000000855 fermentation Methods 0.000 claims description 15
- 230000004151 fermentation Effects 0.000 claims description 15
- 239000000686 essence Substances 0.000 claims description 14
- 239000000463 material Substances 0.000 claims description 10
- 229910052500 inorganic mineral Inorganic materials 0.000 claims description 9
- 235000010755 mineral Nutrition 0.000 claims description 9
- 239000011707 mineral Substances 0.000 claims description 9
- 244000046052 Phaseolus vulgaris Species 0.000 claims description 7
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims description 7
- UIIMBOGNXHQVGW-DEQYMQKBSA-M Sodium bicarbonate-14C Chemical compound [Na+].O[14C]([O-])=O UIIMBOGNXHQVGW-DEQYMQKBSA-M 0.000 claims description 5
- 239000002253 acid Substances 0.000 claims description 5
- 235000013339 cereals Nutrition 0.000 claims description 5
- 230000008014 freezing Effects 0.000 claims description 5
- 238000007710 freezing Methods 0.000 claims description 5
- 238000007654 immersion Methods 0.000 claims description 5
- 229910052751 metal Inorganic materials 0.000 claims description 5
- 239000002184 metal Substances 0.000 claims description 5
- 239000002245 particle Substances 0.000 claims description 5
- 239000011265 semifinished product Substances 0.000 claims description 5
- 238000003860 storage Methods 0.000 claims description 5
- 238000010792 warming Methods 0.000 claims description 5
- 239000003643 water by type Substances 0.000 claims description 5
- 238000012545 processing Methods 0.000 claims description 4
- 239000002304 perfume Substances 0.000 claims description 2
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 claims 3
- 239000011734 sodium Substances 0.000 claims 3
- 229910052708 sodium Inorganic materials 0.000 claims 3
- UNXRWKVEANCORM-UHFFFAOYSA-I triphosphate(5-) Chemical compound [O-]P([O-])(=O)OP([O-])(=O)OP([O-])([O-])=O UNXRWKVEANCORM-UHFFFAOYSA-I 0.000 claims 2
- 235000005979 Citrus limon Nutrition 0.000 claims 1
- 244000131522 Citrus pyriformis Species 0.000 claims 1
- 239000011344 liquid material Substances 0.000 claims 1
- 238000005406 washing Methods 0.000 claims 1
- 239000008280 blood Substances 0.000 abstract description 10
- 210000004369 blood Anatomy 0.000 abstract description 10
- 230000036772 blood pressure Effects 0.000 abstract description 7
- 208000007536 Thrombosis Diseases 0.000 abstract description 6
- 206010010774 Constipation Diseases 0.000 abstract description 4
- 206010012735 Diarrhoea Diseases 0.000 abstract description 4
- 230000002457 bidirectional effect Effects 0.000 abstract description 4
- 210000000988 bone and bone Anatomy 0.000 abstract description 4
- 230000037182 bone density Effects 0.000 abstract description 4
- 230000036039 immunity Effects 0.000 abstract description 4
- 210000000936 intestine Anatomy 0.000 abstract description 4
- 230000009286 beneficial effect Effects 0.000 abstract description 3
- 235000016709 nutrition Nutrition 0.000 abstract description 3
- 230000035764 nutrition Effects 0.000 abstract description 3
- 241000193830 Bacillus <bacterium> Species 0.000 description 9
- 230000000694 effects Effects 0.000 description 6
- 244000068988 Glycine max Species 0.000 description 5
- 235000010469 Glycine max Nutrition 0.000 description 5
- 235000013372 meat Nutrition 0.000 description 4
- 238000012805 post-processing Methods 0.000 description 4
- 102000004169 proteins and genes Human genes 0.000 description 4
- 108090000623 proteins and genes Proteins 0.000 description 4
- 235000011083 sodium citrates Nutrition 0.000 description 4
- 244000025254 Cannabis sativa Species 0.000 description 3
- 230000006872 improvement Effects 0.000 description 3
- 229940086319 nattokinase Drugs 0.000 description 3
- 108010073682 nattokinase Proteins 0.000 description 3
- PFRQBZFETXBLTP-RCIYGOBDSA-N 2-[(2e,6e,10e,14e,18e)-3,7,11,15,19,23-hexamethyltetracosa-2,6,10,14,18,22-hexaen-1-yl]-3-methyl-1,4-dihydronaphthalene-1,4-dione Chemical compound C1=CC=C2C(=O)C(C/C=C(C)/CC/C=C(C)/CC/C=C(C)/CC/C=C(C)/CC/C=C(C)/CCC=C(C)C)=C(C)C(=O)C2=C1 PFRQBZFETXBLTP-RCIYGOBDSA-N 0.000 description 2
- 241000196324 Embryophyta Species 0.000 description 2
- 102000009123 Fibrin Human genes 0.000 description 2
- 108010073385 Fibrin Proteins 0.000 description 2
- BWGVNKXGVNDBDI-UHFFFAOYSA-N Fibrin monomer Chemical compound CNC(=O)CNC(=O)CN BWGVNKXGVNDBDI-UHFFFAOYSA-N 0.000 description 2
- 229920002472 Starch Polymers 0.000 description 2
- 244000269722 Thea sinensis Species 0.000 description 2
- WNQQFQRHFNVNSP-UHFFFAOYSA-N [Ca].[Fe] Chemical compound [Ca].[Fe] WNQQFQRHFNVNSP-UHFFFAOYSA-N 0.000 description 2
- 235000009508 confectionery Nutrition 0.000 description 2
- 235000019621 digestibility Nutrition 0.000 description 2
- 208000002173 dizziness Diseases 0.000 description 2
- 229950003499 fibrin Drugs 0.000 description 2
- 239000003292 glue Substances 0.000 description 2
- 230000036541 health Effects 0.000 description 2
- 235000015097 nutrients Nutrition 0.000 description 2
- 230000000050 nutritive effect Effects 0.000 description 2
- 230000035790 physiological processes and functions Effects 0.000 description 2
- 239000000047 product Substances 0.000 description 2
- 235000019698 starch Nutrition 0.000 description 2
- 239000008107 starch Substances 0.000 description 2
- 102000001253 Protein Kinase Human genes 0.000 description 1
- 108010022999 Serine Proteases Proteins 0.000 description 1
- 102000012479 Serine Proteases Human genes 0.000 description 1
- 239000011149 active material Substances 0.000 description 1
- 239000013543 active substance Substances 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000017531 blood circulation Effects 0.000 description 1
- 210000004204 blood vessel Anatomy 0.000 description 1
- 230000008595 infiltration Effects 0.000 description 1
- 238000001764 infiltration Methods 0.000 description 1
- GOMNOOKGLZYEJT-UHFFFAOYSA-N isoflavone Chemical compound C=1OC2=CC=CC=C2C(=O)C=1C1=CC=CC=C1 GOMNOOKGLZYEJT-UHFFFAOYSA-N 0.000 description 1
- CJWQYWQDLBZGPD-UHFFFAOYSA-N isoflavone Natural products C1=C(OC)C(OC)=CC(OC)=C1C1=COC2=C(C=CC(C)(C)O3)C3=C(OC)C=C2C1=O CJWQYWQDLBZGPD-UHFFFAOYSA-N 0.000 description 1
- 235000008696 isoflavones Nutrition 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 230000033116 oxidation-reduction process Effects 0.000 description 1
- 230000035479 physiological effects, processes and functions Effects 0.000 description 1
- 108060006633 protein kinase Proteins 0.000 description 1
- 239000011435 rock Substances 0.000 description 1
- 150000003384 small molecules Chemical group 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/36—Vegetable material
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/36—Vegetable material
- A21D2/362—Leguminous plants
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Botany (AREA)
- Confectionery (AREA)
- Medicines Containing Material From Animals Or Micro-Organisms (AREA)
- Beans For Foods Or Fodder (AREA)
Abstract
The invention belongs to food production applied technical field, specifically disclose a kind of imperial glycan natto tablet, it is made up of raw material by following parts by weight, imperial taro powder 35% 40%, natto and the raw material containing Bacillus subtilis natto from Traditional Japanese Food 30% 35%, honey 8% 10%, sodium tripolyphosphate 0.1% 0.4%, sodium citrate 0.1% 0.6%, sodium bicarbonate 0.2% 1.5%, emulsion stabilizer 2% 6.5%, essence and flavoring agent 0.2% 1%, flour 10% 15%, milk powder 5% 8%.A kind of beneficial effect of imperial glycan natto tablet of the present invention and preparation method thereof is：On the one hand its features good taste, high nutrition, the characteristic of lowering blood pressure and blood fat, it is adaptable to which a variety of crowds eat, it is particularly suitable for old man and children is edible, on the other hand the intestines problem such as energy Constipation, diarrhoea, improves bone density, pre- preventing bone rarefaction, can dissolve outmoded thrombus patch with bidirectional modulation blood pressure, adjust blood fat, energy dispelling fatigue, it is comprehensive to improve body immunity, while the technological process of production is reasonable, it is easy to operator to be produced, so as to realize the standardized production requirement of enterprise's batch.
Description
Technical field
The invention belongs to food production applied technical field, and in particular to a kind of imperial glycan natto tablet and preparation method thereof.
Background technology
Natto, originating from China, from China Qin Han（220 years 221 B.C.-Christian eras）Since start from, by soya bean
Pass through Bacillus natto（Hay bacillus）Bean product are made in fermentation, and with stickiness, smell is more smelly, the micro- sweet tea of taste, not only possesses soya bean
Nutritive value, the digestibility rich in farnoquinone, raising protein, it is often more important that fermentation process generates a variety of physiology
Active material, with the health-care effect for dissolving internal fibrin and other regulation physiological functions.Rich in various nutrients, often eat
Bone density can be improved with intestines problems such as Constipation, diarrhoea, pre- preventing bone rarefaction can be dissolved old with bidirectional modulation blood pressure
Old thrombus patch, adjusts blood fat, can dispelling fatigue, comprehensive raising body immunity.
Nattokinase (nattokinase abbreviation NK) is a kind of Proteinkinase, is in soybean isoflavone by natto strain
A kind of serine protease produced by Bacillus subtilis natto from Traditional Japanese Food (Bacillus subtilisl natto).With thrombus,
Blood viscosity is reduced, improves blood circulation, the effect such as softening and increase blood vessel elasticity.It is found in natto within 1980, by 275
Amino acid is constituted according to stationary arrangement mode, and molecular weight is 27724, has the unique function for decomposing thrombus, active effect is with inherently
Unit FU is represented.
Imperial glycan, imperial glycan is grown in pile Tanaka, is Jiangsu Xinghua local varieties, plant height 1.2-1.5m, dark green leaf,
Petiole green, petiole is long, and blade has purple dizzy with petiole connecting place, female nearly spheroidal of taro, meat white, powder and it is fragrant, sub- taro is few, ellipse
Shape, meat glues, rich in mineral matters such as abundant protein, starch and calcium iron.
As the improvement of people's living standards, requirement of the people to drink also more and more higher it is necessary to have high nutrition, drop blood
The effects such as pressure, reducing blood lipid.
Therefore, based on above mentioned problem, the present invention provides a kind of imperial glycan natto tablet and preparation method thereof.
The content of the invention
Goal of the invention：It is an object of the invention to provide a kind of imperial glycan natto tablet and preparation method thereof, its features good taste, Gao Ying
The foster, characteristic of lowering blood pressure and blood fat, it is adaptable to which a variety of crowds eat, is particularly suitable for old man, children and eats.
Technical scheme：An aspect of of the present present invention provides a kind of imperial glycan natto tablet, is made up of raw material by following parts by weight,
Imperial taro powder 35%-40%, natto and the raw material 30%-35% containing Bacillus subtilis natto from Traditional Japanese Food, honey 8%-10%, sodium tripolyphosphate 0.1%-
0.4%th, sodium citrate 0.1%-0.6%, sodium bicarbonate 0.2%-1.5%, emulsion stabilizer 2%-6.5%, essence and flavoring agent 0.2%-1%, flour
10%-15%, milk powder 5%-8%.
The technical program, a kind of imperial glycan natto tablet is made up, imperial taro powder of raw material by following parts by weight
36%-39%, natto and the raw material 31%-34.5% containing Bacillus subtilis natto from Traditional Japanese Food, honey 8.5%-9.5%, sodium tripolyphosphate 0.15%-
0.3%th, sodium citrate 0.12%-0.55%, sodium bicarbonate 0.22%-1.1%, emulsion stabilizer 2.5%-5.5%, essence and flavoring agent 0.3%-
0.9%th, flour 12%-14.5%, milk powder 5.5%-7.8%.
The technical program, a kind of imperial glycan natto tablet is made up, imperial taro powder of raw material by following parts by weight
37%-38%, natto and the raw material 31.5%-34% containing Bacillus subtilis natto from Traditional Japanese Food, honey 8.8%-9.2%, sodium tripolyphosphate 0.2%-
0.28%th, sodium citrate 0.15%-0.5%, sodium bicarbonate 0.25%-1%, emulsion stabilizer 3%-5%, essence and flavoring agent 0.4%-0.85%, face
Powder 12.5%-14%, milk powder 6%-7%.
Another aspect of the present invention provides a kind of preparation method of imperial glycan natto tablet, comprises the following steps, step 1, head
Selection, cleaning are first carried out to imperial glycan raw material, production cycle length, bulky imperial glycan is selected, then by the imperial glycan after cleaning
Raw material removes imperial glycan skin using skinning machine, then carries out the imperial glycan surface residue of cleaning removal, is carried out finally by dicer
Dice.Step 2, the imperial glycan fourth block of step 1 handled through following procedures, cold water clean cold water immersion one rub with the hands go crust all
The pre-freeze one of one sabot of block one acid soak, one draining one is dried in vacuo, and recycles pulverizer progress to crush and obtains 300-400 mesh dragon perfume
Taro powder.Step 3, natto raw material is chosen again carry out selection, cleaning, go damaged, mouldy, it is ensured that natto full grains are uniform, add water
Fermented, fermentation temperature is 42 degrees Celsius -45 degrees Celsius, fermentation time is 6-8 hours, then pulverizer crush being received
Beans and the stoste material containing Bacillus subtilis natto from Traditional Japanese Food, it is standby.It is step 4, the imperial taro powder of step 2, flour, milk powder and step 3 is standby
Natto is carried out at mixing with the stoste material Jia Bama mineral waters containing Bacillus subtilis natto from Traditional Japanese Food using mixed at high speed mixer
Reason, and honey, sodium tripolyphosphate, sodium citrate, sodium bicarbonate, emulsion stabilizer, essence and flavoring agent are added, until well mixed.Step
Rapid 5, the sheet of various shapes is made using flour cake working and forming machine in the well mixed flour cake of step 4 and is stored in pallet
On, it is standby to be baked.Step 6, the sheet flour cake semi-finished product of the various shapes of step 5 are baked using baking box and takes out, cool down.
Step 7, the imperial glycan natto cake by the production of step 6, are detected using model YS-12007B metal detector, then
Packed, be put in storage.
The technical program, imperial glycan stripping and slicing size is 1*1*1cm in the step 2, and sabot thickness is left in 1cm-2cm
The right side, pre-freezing temperature be less than 5 degrees Celsius -8 degrees Celsius, post-processing at 10 degrees Celsius -25 degrees Celsius, wherein, pre-freeze to subzero 40
Degree Celsius, plate to be heated is warming up to after 62 degrees Celsius, is kept for 6-8 hours, then is cooled to 45 DEG C, holding 5-7 hours, overall process
Keep maximum vacuum；In the step 3, natto selects the natto of 5mm-1.2mm particle diameters, and cleaning water temperature is 10 degree Celsius -20
Degree Celsius.
Imperial glycan, imperial glycan is grown in pile Tanaka, is Jiangsu Xinghua local varieties, and 1.2~1.5m of plant height, blade is dark green
Color, petiole green, petiole is long, and blade has purple dizzy with petiole connecting place, female nearly spheroidal of taro, meat white, powder and it is fragrant, sub- taro is few,
Ellipse, meat glues, rich in mineral matters such as abundant protein, starch and calcium iron.
Nattokinase, Bacillus natto is passed through by soya bean（Hay bacillus）Bean product are made in fermentation, and with stickiness, smell is more smelly,
The micro- sweet tea of taste, not only possesses the nutritive value of soya bean, the digestibility rich in farnoquinone, raising protein, prior
It is that fermentation process generates several physiological active substances, with the health care for dissolving internal fibrin and other regulation physiological functions
Effect, rich in various nutrients, often eating can be with intestines problems such as Constipation, diarrhoea, raising bone density, pre- preventing bone rarefaction,
Outmoded thrombus patch can be dissolved with bidirectional modulation blood pressure, adjust blood fat, can dispelling fatigue, comprehensive raising body immunity.
Bar horse mineral water source is in depth in lower two km karst lava stratum, and deep Tibetan is pollution-free throughout the year；Ripe ground
Lower water cycle system, mobilization is strong, and activity is high；By the infiltration layer by layer of rock, natural filter, the pure safety of water quality；It is rich in
It is beneficial to 20 several mineral materials and trace element of health；PH value is in alkalescent, and oxidation-reduction potential is low；The world is most rare
0.5 nanoscale natural small molecule group water, human body easily absorbs.
Compared with prior art, a kind of beneficial effect of imperial glycan natto tablet of the invention and preparation method thereof is：One
Its features good taste of aspect, high nutrition, the characteristic of lowering blood pressure and blood fat, it is adaptable to which a variety of crowds eat, and are particularly suitable for old man and children
Edible, on the other hand the intestines problem such as energy Constipation, diarrhoea, improves bone density, pre- preventing bone rarefaction can be with bidirectional modulation
Blood pressure, dissolves outmoded thrombus patch, adjusts blood fat, can dispelling fatigue, comprehensive raising body immunity, while the technological process of production
Rationally, it is easy to operator to be produced, so as to realize the standardized production requirement of enterprise's batch.
Embodiment
With reference to and specific embodiment, the present invention is furture elucidated.
Embodiment one
The present invention provides a kind of imperial glycan natto tablet, is made up of raw material by following parts by weight, imperial taro powder 35%-40%, natto
With the raw material 30%-35% containing Bacillus subtilis natto from Traditional Japanese Food, honey 8%-10%, sodium tripolyphosphate 0.1%-0.4%, sodium citrate 0.1%-
0.6%th, sodium bicarbonate 0.2%-1.5%, emulsion stabilizer 2%-6.5%, essence and flavoring agent 0.2%-1%, flour 10%-15%, milk powder 5%-
8%。
The preparation method of above-described embodiment dragon glycan natto tablet, comprises the following steps, step 1, first to imperial glycan raw material
Selection, cleaning are carried out, production cycle length, bulky imperial glycan is selected, then the imperial glycan raw material after cleaning is utilized into skinning machine
Imperial glycan skin is removed, then carries out cleaning and removes imperial glycan surface residue, is diced finally by dicer.Step 2, will step
Rapid 1 imperial glycan fourth block is handled through following procedures, and cold water cleans the stranding of cold water immersion one and goes the drip of one stripping and slicing of crust, one acid soak one
The pre-freeze one of one sabot of water one is dried in vacuo, and recycles pulverizer progress to crush and obtains the imperial taro powder of 300-400 mesh.Step 3, select again
Take natto raw material to carry out selection, cleaning, go damaged, mouldy, it is ensured that natto full grains are uniform, add water and fermented, fermentation temperature
Spend for 42 degrees Celsius -45 degrees Celsius, fermentation time is 6-8 hours, then pulverizer crush obtaining natto and withered grass containing natto
The stoste material of bacillus, it is standby.Step 4, by the imperial taro powder of step 2, flour, milk powder and the standby natto of step 3 with containing receiving
The stoste material Jia Bama mineral waters of beans hay bacillus using mixed at high speed mixer carry out mixing processing, and add honey,
Sodium tripolyphosphate, sodium citrate, sodium bicarbonate, emulsion stabilizer, essence and flavoring agent, until well mixed.Step 5, mixing step 4
Uniform flour cake is closed the sheet of various shapes is made using flour cake working and forming machine and is stored on pallet, it is standby to be baked.Step
Rapid 6, the sheet flour cake semi-finished product of the various shapes of step 5 are baked using baking box and takes out, cools down.Step 7, by step 6
The imperial glycan natto cake of production, is detected, then packed, be put in storage using model YS-12007B metal detector.
The technical program, imperial glycan stripping and slicing size is 1*1*1cm in the step 2, and sabot thickness is left in 1cm-2cm
The right side, pre-freezing temperature be less than 5 degrees Celsius -8 degrees Celsius, post-processing at 10 degrees Celsius -25 degrees Celsius, wherein, pre-freeze to subzero 40
Degree Celsius, plate to be heated is warming up to after 62 degrees Celsius, is kept for 6-8 hours, then is cooled to 45 DEG C, holding 5-7 hours, overall process
Keep maximum vacuum；In the step 3, natto selects the natto of 5mm-1.2mm particle diameters, and cleaning water temperature is 10 degree Celsius -20
Degree Celsius.
Embodiment two
The present invention provides a kind of imperial glycan natto tablet, is made up of raw material by following parts by weight, imperial taro powder 36%-39%, natto
With the raw material 31%-34.5% containing Bacillus subtilis natto from Traditional Japanese Food, honey 8.5%-9.5%, sodium tripolyphosphate 0.15%-0.3%, sodium citrate
0.12%-0.55%, sodium bicarbonate 0.22%-1.1%, emulsion stabilizer 2.5%-5.5%, essence and flavoring agent 0.3%-0.9%, flour 12%-
14.5%th, milk powder 5.5%-7.8%.
The preparation method of above-described embodiment dragon glycan natto tablet, comprises the following steps, step 1, first to imperial glycan raw material
Selection, cleaning are carried out, production cycle length, bulky imperial glycan is selected, then the imperial glycan raw material after cleaning is utilized into skinning machine
Imperial glycan skin is removed, then carries out cleaning and removes imperial glycan surface residue, is diced finally by dicer.Step 2, will step
Rapid 1 imperial glycan fourth block is handled through following procedures, and cold water cleans the stranding of cold water immersion one and goes the drip of one stripping and slicing of crust, one acid soak one
The pre-freeze one of one sabot of water one is dried in vacuo, and recycles pulverizer progress to crush and obtains the imperial taro powder of 300-400 mesh.Step 3, select again
Take natto raw material to carry out selection, cleaning, go damaged, mouldy, it is ensured that natto full grains are uniform, add water and fermented, fermentation temperature
Spend for 42 degrees Celsius -45 degrees Celsius, fermentation time is 6-8 hours, then pulverizer crush obtaining natto and withered grass containing natto
The stoste material of bacillus, it is standby.Step 4, by the imperial taro powder of step 2, flour, milk powder and the standby natto of step 3 with containing receiving
The stoste material Jia Bama mineral waters of beans hay bacillus using mixed at high speed mixer carry out mixing processing, and add honey,
Sodium tripolyphosphate, sodium citrate, sodium bicarbonate, emulsion stabilizer, essence and flavoring agent, until well mixed.Step 5, mixing step 4
Uniform flour cake is closed the sheet of various shapes is made using flour cake working and forming machine and is stored on pallet, it is standby to be baked.Step
Rapid 6, the sheet flour cake semi-finished product of the various shapes of step 5 are baked using baking box and takes out, cools down.Step 7, by step 6
The imperial glycan natto cake of production, is detected, then packed, be put in storage using model YS-12007B metal detector.
The technical program, imperial glycan stripping and slicing size is 1*1*1cm in the step 2, and sabot thickness is left in 1cm-2cm
The right side, pre-freezing temperature be less than 5 degrees Celsius -8 degrees Celsius, post-processing at 10 degrees Celsius -25 degrees Celsius, wherein, pre-freeze to subzero 40
Degree Celsius, plate to be heated is warming up to after 62 degrees Celsius, is kept for 6-8 hours, then is cooled to 45 DEG C, holding 5-7 hours, overall process
Keep maximum vacuum；In the step 3, natto selects the natto of 5mm-1.2mm particle diameters, and cleaning water temperature is 10 degree Celsius -20
Degree Celsius.
Embodiment three
The present invention provides a kind of imperial glycan natto tablet, is made up of raw material by following parts by weight, imperial taro powder 37%-38%, natto
With the raw material 31.5%-34% containing Bacillus subtilis natto from Traditional Japanese Food, honey 8.8%-9.2%, sodium tripolyphosphate 0.2%-0.28%, sodium citrate
0.15%-0.5%, sodium bicarbonate 0.25%-1%, emulsion stabilizer 3%-5%, essence and flavoring agent 0.4%-0.85%, flour 12.5%-14%, ox
Milk powder 6%-7%.
The preparation method of above-described embodiment dragon glycan natto tablet, comprises the following steps, step 1, first to imperial glycan raw material
Selection, cleaning are carried out, production cycle length, bulky imperial glycan is selected, then the imperial glycan raw material after cleaning is utilized into skinning machine
Imperial glycan skin is removed, then carries out cleaning and removes imperial glycan surface residue, is diced finally by dicer.Step 2, will step
Rapid 1 imperial glycan fourth block is handled through following procedures, and cold water cleans the stranding of cold water immersion one and goes the drip of one stripping and slicing of crust, one acid soak one
The pre-freeze one of one sabot of water one is dried in vacuo, and recycles pulverizer progress to crush and obtains the imperial taro powder of 300-400 mesh.Step 3, select again
Take natto raw material to carry out selection, cleaning, go damaged, mouldy, it is ensured that natto full grains are uniform, add water and fermented, fermentation temperature
Spend for 42 degrees Celsius -45 degrees Celsius, fermentation time is 6-8 hours, then pulverizer crush obtaining natto and withered grass containing natto
The stoste material of bacillus, it is standby.Step 4, by the imperial taro powder of step 2, flour, milk powder and the standby natto of step 3 with containing receiving
The stoste material Jia Bama mineral waters of beans hay bacillus using mixed at high speed mixer carry out mixing processing, and add honey,
Sodium tripolyphosphate, sodium citrate, sodium bicarbonate, emulsion stabilizer, essence and flavoring agent, until well mixed.Step 5, mixing step 4
Uniform flour cake is closed the sheet of various shapes is made using flour cake working and forming machine and is stored on pallet, it is standby to be baked.Step
Rapid 6, the sheet flour cake semi-finished product of the various shapes of step 5 are baked using baking box and takes out, cools down.Step 7, by step 6
The imperial glycan natto cake of production, is detected, then packed, be put in storage using model YS-12007B metal detector.
The technical program, imperial glycan stripping and slicing size is 1*1*1cm in the step 2, and sabot thickness is left in 1cm-2cm
The right side, pre-freezing temperature be less than 5 degrees Celsius -8 degrees Celsius, post-processing at 10 degrees Celsius -25 degrees Celsius, wherein, pre-freeze to subzero 40
Degree Celsius, plate to be heated is warming up to after 62 degrees Celsius, is kept for 6-8 hours, then is cooled to 45 DEG C, holding 5-7 hours, overall process
Keep maximum vacuum；In the step 3, natto selects the natto of 5mm-1.2mm particle diameters, and cleaning water temperature is 10 degree Celsius -20
Degree Celsius.
Described above is only the preferred embodiment of the present invention, it is noted that for the ordinary skill people of the art
For member, under the premise without departing from the principles of the invention, some improvement can also be made, these improvement also should be regarded as the present invention's
Protection domain.
Claims (5)
1. a kind of imperial glycan natto tablet, it is characterised in that：It is made up, imperial taro powder 35%-40%, receives by following parts by weight of raw material
Beans and the raw material 30%-35% containing Bacillus subtilis natto from Traditional Japanese Food, honey 8%-10%, sodium tripolyphosphate 0.1%-0.4%, sodium citrate 0.1%-
0.6%th, sodium bicarbonate 0.2%-1.5%, emulsion stabilizer 2%-6.5%, essence and flavoring agent 0.2%-1%, flour 10%-15%, milk powder 5%-
8%。
2. a kind of imperial glycan natto tablet according to claim 1, it is characterised in that：Following parts by weight numeral system is pressed by raw material
Into imperial taro powder 36%-39%, natto and the raw material 31%-34.5% containing Bacillus subtilis natto from Traditional Japanese Food, honey 8.5%-9.5%, tripolyphosphate
Sodium 0.15%-0.3%, sodium citrate 0.12%-0.55%, sodium bicarbonate 0.22%-1.1%, emulsion stabilizer 2.5%-5.5%, essence are fragrant
Expect 0.3%-0.9%, flour 12%-14.5%, milk powder 5.5%-7.8%.
3. a kind of imperial glycan natto tablet according to claim 1, it is characterised in that：Following parts by weight numeral system is pressed by raw material
Into imperial taro powder 37%-38%, natto and the raw material 31.5%-34% containing Bacillus subtilis natto from Traditional Japanese Food, honey 8.8%-9.2%, tripolyphosphate
Sodium 0.2%-0.28%, sodium citrate 0.15%-0.5%, sodium bicarbonate 0.25%-1%, emulsion stabilizer 3%-5%, essence and flavoring agent 0.4%-
0.85%th, flour 12.5%-14%, milk powder 6%-7%.
4. a kind of preparation method of imperial glycan natto tablet according to above-mentioned any claim, it is characterised in that：Including with
Lower step,
Step 1, selection, cleaning are carried out to imperial glycan raw material first, select production cycle length, bulky imperial glycan, then will be clear
Imperial glycan raw material after washing removes imperial glycan skin using skinning machine, then carries out the imperial glycan surface residue of cleaning removal, finally leads to
Dicer is crossed to be diced；
Step 2, the imperial glycan fourth block of step 1 handled through following procedures, cold water clean cold water immersion one rub with the hands go crust all
The pre-freeze one of one sabot of block one acid soak, one draining one is dried in vacuo, and recycles pulverizer progress to crush and obtains 300-400 mesh dragon perfume
Taro powder；
Step 3, natto raw material chosen again carry out selection, cleaning, go damaged, mouldy, it is ensured that natto full grains are uniform, add water into
Row fermentation, fermentation temperature is 42 degrees Celsius -45 degrees Celsius, and fermentation time is 6-8 hours, then pulverizer crush obtaining natto
With the stoste material containing Bacillus subtilis natto from Traditional Japanese Food, it is standby；
Step 4, by the imperial taro powder of step 2, flour, milk powder and the standby natto of step 3 and the original containing Bacillus subtilis natto from Traditional Japanese Food
Liquid material Jia Bama mineral waters carry out mixing processing using mixed at high speed mixer, and add honey, sodium tripolyphosphate, lemon
Sour sodium, sodium bicarbonate, emulsion stabilizer, essence and flavoring agent, until well mixed；
Step 5, the sheet of various shapes is made using flour cake working and forming machine in the well mixed flour cake of step 4 and is stored in
It is standby to be baked on pallet；
Step 6, the sheet flour cake semi-finished product of the various shapes of step 5 are baked using baking box and takes out, cool down；
Step 7, the imperial glycan natto cake by the production of step 6, are examined using model YS-12007B metal detector
Survey, then packed, be put in storage.
5. a kind of preparation method of imperial glycan natto tablet according to claim 4, it is characterised in that：It is imperial in the step 2
Glycan stripping and slicing size is 1*1*1cm, and sabot thickness is less than 5 degrees Celsius -8 degrees Celsius, later stage in 1cm-2cm or so, pre-freezing temperature
Handle at 10 degrees Celsius -25 degrees Celsius, wherein, pre-freeze is to subzero 40 degrees Celsius, and plate to be heated is warming up to after 62 degrees Celsius, protects
Hold 6-8 hours, then be cooled to 45 DEG C, holding 5-7 hours, overall process holding maximum vacuum；In the step 3, natto is selected
The natto of 5mm-1.2mm particle diameters, cleaning water temperature is 10 degrees Celsius -20 degrees Celsius.
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Effective date of registration: 20180404 Address after: 211135 Kirin street, Kirin street, Jiangning District, Nanjing, Jiangsu Province, No. 188 Applicant after: Jiangsu Long Rui Health Science and Technology Development Co., Ltd. Address before: 225765 xfa village, Hainan Town, Taizhou, Jiangsu Province, No. two group 332 Applicant before: Shen Qian |
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