CN107568602A - A kind of hybrid bacterial strain fermentation Chewable Tablets and preparation method thereof - Google Patents
A kind of hybrid bacterial strain fermentation Chewable Tablets and preparation method thereof Download PDFInfo
- Publication number
- CN107568602A CN107568602A CN201710852877.7A CN201710852877A CN107568602A CN 107568602 A CN107568602 A CN 107568602A CN 201710852877 A CN201710852877 A CN 201710852877A CN 107568602 A CN107568602 A CN 107568602A
- Authority
- CN
- China
- Prior art keywords
- natto
- bacterial strain
- chewable tablets
- fermentation
- preparation
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Landscapes
- Medicinal Preparation (AREA)
- Medicines Containing Material From Animals Or Micro-Organisms (AREA)
Abstract
The invention discloses a kind of hybrid bacterial strain fermentation Chewable Tablets and preparation method thereof, it is raw material to think bean or pea, using hybrid bacterial strain fermentation preparation technology, is aided with direct tablet compressing technology and chewable tablets is made.The chewable tablets is made up of following component：Hybrid bacterial strain fermentation natto：40~55%, filler 26~35%, lubricant 2~4%, flavouring 6~20%.The preparation method of Chewable Tablets of the present invention, step are as follows：（1）Pretreatment：Take 12~20h of high-quality bean or pea cleaning and dipping；（2）The preparation of seed liquor：By 16~24h of Bacillus natto, lactic acid bacteria and mycotic culture；（3）The preparation of natto：By bean or pea high-temperature sterilization, the obtained natto of fermented by mixed bacterium after-ripening is inoculated with after being cooled to room temperature；（4）The preparation of chewable tablets：Filler, lubricant, flavouring mix with natto, are homogenized, freeze-drying, direct tablet compressing chewable tablets.The chewable tablets instant of the present invention, the cycle is short, technique is simple, and compared to traditional natto, its shelf life is longer, and transport carries more convenient.
Description
Technical field
The present invention relates to a kind of nutraceutical, more particularly to a kind of hybrid bacterial strain fermentation Chewable Tablets and preparation method.
Background technology
Natto is risen in Japan, its not only unique flavor is nutritious, and has plurality kinds of health care work(originating from China
Effect.Substantial amounts of research confirms that often feeding natto can effectively prevent and treat cardiovascular and cerebrovascular disease, but also have and improve the body and culature, protect
The multiple efficacies such as liver beauty, preventing cold and preventing drunkenness and aid digestion, anticancer, anti-ization.Nattokinase has highly significant
Thrombus dissolving effect, has broad application prospects in terms of thrombolytic agent.But it is traditional eat natto product raw, in its hair
Caused ammonia taste and wire drawing cause most of consumer to be difficult to receive during ferment.The natto that can be seen on the market now is deep
Converted products includes natto biscuit, smokes natto, natto flavoring, natto soft sweets, natto ice cream etc., and it is with natto that they are mostly
Or freeze dry powder of fermented soybean is raw material, auxiliary material is added, reaches the purpose of regulation product taste.Although change the edible of traditional natto and
Storage method, avoid non-palatability influences to caused by product, but not inherently hybrid bacterial strain fermentation natto
Mouthfeel, reduce its ammonia taste.
Occur on the market a variety of natto complex enzyme pulvis, the health product such as tablet, bean-containing capsule, Nattokinase capsule and
Medicine, but its production cost is too high, it is difficult to carry out whole people's popularization and application.So many people study tablet, although tablet quality is steady
It is fixed, it is convenient to take, but for old man children and the people of some dysphagias, conventional tablet often takes difficulty, nozzle
It is a kind of tablet that can be chewed in oral cavity to chew piece, and tablet can be swallowed after chewing, and the increase of tablet area, can accelerate to dissolve
Absorb, accelerate its disintegration, improve the property of medicine.
The content of the invention
The technical problems to be solved by the invention there is provided a kind of ammonia taste and greatly reduce, and strengthen nutritive value and user
Just hybrid bacterial strain fermentation Chewable Tablets and preparation method.And Chewable Tablets bioavilability is high, technique is simple, compares
Natto, its shelf life is longer, and transport, which carries, to be more convenient, and not only ensure that the activity of Nattokinase but also has added prebiotic function
Lactic acid bacteria.
To achieve the above object, the technical solution adopted by the present invention is as follows：
The present invention provides a kind of hybrid bacterial strain fermentation Chewable Tablets, is made up of by mass percentage formula as below：
Hybrid bacterial strain fermentation natto：40~55%；
Filler：26~35%；
Lubricant：2~4%；
Flavouring：6~20%, the formula rate sum is 100%.
Further, the hybrid bacterial strain fermentation natto, its preparation method comprise the following steps：
(1) pre-process：Take bean or pea high-quality, that shape size is similar to weigh, and carry out cleaning and dipping, bean or pea are in autoclaving
121 DEG C of 15~30min of sterilizing, are cooled to room temperature in pot, stand-by；
(2) preparation of seed liquor：Bacillus natto, lactic acid bacteria are inoculated on corresponding culture medium to mould, and according to corresponding training
Foster condition is cultivated；
The Bacillus natto inoculation medium is LB fluid nutrient mediums, and cultivation temperature is 20~40 DEG C, oxygen consumption culture 18~
24h；
The lactobacillus inoculum culture medium is MRS fluid nutrient mediums, and cultivation temperature is 20~40 DEG C, Anaerobic culturel 18~
24h；
The mould inoculation medium is PDA slant mediums, and 30~35 DEG C are cultivated 3~5d；
(3) preparation of hybrid bacterial strain fermentation natto：Seed liquor is mixed in proportion, is then inoculated in sterilized bean or pea
In, carry out mixed fermentation in a manner of different fermentations, after fermentation ends, in 4 DEG C of after-ripening, hybrid bacterial strain fermentation natto is made.
Further, in step (1), described bean or pea are any one in soya bean, green soya bean, cowpea, black soya bean；Leaching
The bubble time is 12~20h.
Further, in step (3), the lactic acid bacteria is Pediococcus pentosaceus, lactobacillus bulgaricus, thermophilus
Any one in bacterium, lactobacillus acidophilus, Lactobacillus casei；The mould be aspergillus, head mold, the people in Mucor any one.
Further, in step (3), the fermentation method is one kind or two in step fermentation and co-fermentation
The combination of person；Step fermentation is first adds mould, and ferment 12-48h, and room temperature is cooled to after high-temperature sterilization and then inoculates Bacillus natto
With lactobacillus solution, continue to ferment；Co-fermentation is that Bacillus natto, lactic acid bacteria and mould seed liquor are mixed in different ratios,
Then it is inoculated with sterilized bean or pea and is fermented.
Further, in step (3), the autoclave time is 10~30min；Bacillus natto, lactic acid bacteria with it is mould
The mixed proportion of bacterium is 3：2：1~1:1:0, inoculum concentration is 2~8%.
Further, in step (3), the mixed fermentation condition is：30~37 DEG C of temperature, 20~30h of time；Institute
It is 24~48h to state ripening time.
Further, the filler is one or more of combinations of starch, milk powder, carragheen or maltodextrin；
Described lubricant is the combination of one or both of magnesium stearate or microcrystalline cellulose；
The flavouring is one or more of combinations in citric acid, D-sorbite, xylitol, white sugar or protein sugar.
The present invention also provides a kind of preparation method of hybrid bacterial strain fermentation Chewable Tablets, comprises the following steps：
(1) pre-process：Take bean or pea high-quality, that shape size is similar to weigh, and carry out cleaning and dipping, bean or pea are in autoclaving
121 DEG C of 15~30min of sterilizing, are cooled to room temperature in pot, stand-by；
(2) preparation of seed liquor：Bacillus natto, lactic acid bacteria are inoculated on corresponding culture medium to mould, and according to corresponding training
Foster condition is cultivated；
The Bacillus natto inoculation medium is LB fluid nutrient mediums, and cultivation temperature is 20~40 DEG C, oxygen consumption culture 18~
24h；
Lactobacillus inoculum culture medium is MRS fluid nutrient mediums, and cultivation temperature is 20~40 DEG C, 18~24h of Anaerobic culturel；
Mould inoculation medium is PDA slant mediums, and 30~35 DEG C are cultivated 3~5d；
(3) preparation of hybrid bacterial strain fermentation natto：Seed liquor is mixed in proportion, is then inoculated in sterilized bean or pea
In, carry out mixed fermentation in a manner of different fermentations, after fermentation ends, in 4 DEG C of after-ripening, hybrid bacterial strain fermentation natto is made；
(4) preparation of chewable tablets：Natto is mixed and is homogenized with pulverizing and sieving rear filler, lubricant, flavor enhancement, so
Natto powder is made in freeze-drying afterwards, and chewable tablets is made by pressed-disc technique；
By mass percentage：Hybrid bacterial strain fermentation natto：40~55%；Filler：26~35%；Lubricant：2~
4%；Flavouring：6~20%, the formula rate sum is 100%.
Hybrid bacterial strain fermentation Chewable Tablets of the present invention have advantages below：
(1) present invention is by lactic acid bacteria and Bacillus natto mixed fermentation soybean, then will ferment hybrid bacterial strain fermentation natto and filling
Agent, lubricant, flavouring mixing are homogenized, and then freeze-drying is made powder and chewable tablets is made by pressed-disc technique.In product
Contained lactic acid bacteria is beneficial to health with Nattokinase, and more many and easy to carry than value promotion is used alone, just
In edible.
(2) lactic acid bacteria is a kind of beneficial microbe, is not only present in milk and milk productses, is existed in people, animal enteron aisle,
The ecological balance for maintaining gut flora is its important effect.Due to the production acid of lactic acid bacteria, raw fragrant, de- peculiar smell effect so that breast
The food of acid fermentation has its unique flavor breast, and can play the excellent flavor for improving fermented product, increases fermented product
Nutritive value, prevent fermented product from ruining, extend the effect of effective period of food quality etc..
(3) probiotic moulds has many uses, and often appears in yeast for brewing rice wine, and energy starch saccharification simultaneously can generate a small amount of ethanol, produce
Protease, there is the ability of decomposing soya-bean protein, and China is used for cooking fermented bean curd, fermented soya bean more.Many Mucors can produce oxalic acid, lactic acid,
Butanedioic acid and glycerine etc., some Mucors can produce lipase, pectase, renin etc..Probiotic moulds applies energy in the present invention
The bioavilability of soybean is improved, and soybean is easier to the growth and metabolism of later stage Bacillus natto after mould is fermented in advance.
(4) chewable tablets of the invention has that good dispersing state, disintegration time are short, solution absorption is fast, instant, are easy to transport
The advantages that defeated, lactic acid bacteria bacterium and the flavor enhancement of addition can cover the ammonia taste of natto in itself well, and present people are to certainly
Oneself health is increasingly paid attention to, so this chewable tablets with healthcare function also with excellent taste has good city
.
The preparation method of hybrid bacterial strain fermentation Chewable Tablets of the present invention has the characteristics that：
(1) natto used in the present invention, is made by the way of mixed bacteria co-fermentation or batch fermentation, with biography
System fermentation method is compared, hence it is evident that is shortened the production cycle, is reduced the consumption of manpower and material resources, improve economic benefit.
(2) natto used in the chewable tablets that the present invention is produced, is made by the way of more bacterial strain mixed fermentations, including natto
Bacterium, mould and lactic acid bacteria.The application of wherein mould substantially increases the bioavailability of soybean.In addition, lactic acid bacteria is maintaining intestines
Played an important role in terms of the ecological balance of road flora, and lactic acid bacteria has production acid, raw fragrant, de- peculiar smell effect, can improve
The ammonia taste of natto in itself so that chewable tablets has its good flavor.
(3) a variety of active factorses beneficial to human body are contained in the natto in the present invention, such as Nattokinase, Bacillus natto, different
Flavones, saponin, vitamin K2, superoxide dismutase (SOD) etc..Wherein Nattokinase has the thrombus dissolving work(of highly significant
Effect.
(4) the Chewable Tablets good appearance, excellent in flavor and the nutrition that are produced of the present invention are reasonable, healthcare function is prominent,
It is highly beneficial to health, and instant, be easy to carry, there is large market prospect, be a kind of to have well
The chewable tablets of healthcare function.
Embodiment
The present invention is further illustrated by the following examples.It should be understood that these embodiments be the present invention explaination and
Citing, does not limit the scope of the present invention in any form.
Embodiment 1
A kind of hybrid bacterial strain fermentation Chewable Tablets of the present invention, are made up of formula as below by mass percentage：
Hybrid bacterial strain fermentation natto 52%, magnesium stearate 1%, microcrystalline cellulose 2%, maltodextrin 10%, silica
1%, milk powder 18%, citric acid 1%, white granulated sugar 15%.
The preparation method of hybrid bacterial strain fermentation Chewable Tablets of the present invention, comprises the following steps：
(1) pre-process：Take soya bean high-quality, that shape size is similar to weigh, and carry out cleaning and dipping, soak time 15h；
Soya bean 121 DEG C of sterilizing 15min in high-pressure sterilizing pot, are cooled to room temperature, stand-by；
(2) preparation of seed liquor：
Bacillus natto is inoculated into LB fluid nutrient mediums, 35 DEG C of oxygen consumption culture 18h；Pediococcus pentosaceus is inoculated into MRS liquid
In culture medium, 30 DEG C of Anaerobic culturel 18h；
(3) preparation of hybrid bacterial strain fermentation natto：Sterilized bean or pea are inoculated in, by weight receiving for (w/w) inoculation 2%
The mixed proportion of beans bacterium and the mixed bacteria liquid of Pediococcus pentosaceus, Bacillus natto and Pediococcus pentosaceus is 1:1, ferment 20h in 30 DEG C, so
The after-ripening 18h at 4 DEG C afterwards；
(4) preparation of chewable tablets：Said components are mixed and are homogenized, natto powder is made in then freeze-drying, by straight
Connect pressed-disc technique and chewable tablets is made.
Embodiment 2
A kind of hybrid bacterial strain fermentation Chewable Tablets of the present invention, are made up of formula as below by mass percentage：
Hybrid bacterial strain fermentation natto 50.4%, microcrystalline cellulose 1.2%, oligoisomaltose 1%, silica 1 .2%,
Carragheen 2%, milk powder 26.4%, citric acid 2%, white granulated sugar 15.8%.
The preparation method of hybrid bacterial strain fermentation Chewable Tablets of the present invention, comprises the following steps：
(1) pre-process：Take black soya bean high-quality, that shape size is similar to weigh, and carry out cleaning and dipping, soak time 16h；
Black soya bean 121 DEG C of sterilizing 30min in high-pressure sterilizing pot, are cooled to room temperature, stand-by；
(2) preparation of seed liquor：Bacillus natto is inoculated into LB culture mediums by 2% inoculum concentration, shaken in 36 DEG C of 150r/min
19h is cultivated in bed, Bifidobacterium is inoculated into MRS culture mediums by 2% inoculum concentration, 19h is cultivated in 32 DEG C；Mould is inoculated into
On PDA slant mediums, 30 DEG C of culture 5d；
(3) preparation of hybrid bacterial strain fermentation natto：Sterilized bean or pea are inoculated in, by 2% inoculum concentration Mucor, 32 DEG C of cultures
24h.After first stage fermentation ends, autoclaving, 3% Bacillus natto and the mixed bacteria liquid of Bifidobacterium, Bacillus natto are inoculated
Mixed proportion with Bifidobacterium is 1:1.5, ferment 22h in 37 DEG C, second stage fermentation ends.Then the after-ripening at 4 DEG C
24h；
(4) preparation of chewable tablets：Said components are mixed and are homogenized, then freeze-drying is made powder and passes through pressed-disc technique
Chewable tablets is made.
Embodiment 3
A kind of hybrid bacterial strain fermentation Chewable Tablets of the present invention, are made up of formula as below by mass percentage：
Hybrid bacterial strain fermentation natto 51.5%, magnesium stearate 0.7%, microcrystalline cellulose 1.4%, maltodextrin 7%, OK a karaoke club
Glue 3%, milk powder 18.8%, citric acid 4.6%, white granulated sugar 13%.
The preparation method of hybrid bacterial strain fermentation Chewable Tablets of the present invention, comprises the following steps：
(1) pre-process：Take soya bean high-quality, that shape size is similar to weigh, and carry out cleaning and dipping, soak time 17h；
Soya bean is sterilized 25min in 121 DEG C of high-pressure sterilizing pots, is cooled to room temperature, it is stand-by；
(2) preparation of seed liquor：Bacillus natto is inoculated into LB culture mediums by 2% inoculum concentration, shaken in 37 DEG C of 150r/min
20h is cultivated in bed, by 2% inoculum concentration lactobacillus bulgaricus is inoculated into MRS culture mediums in 35 DEG C cultivates 20h；Aspergillus connects
Plant onto PDA slant mediums, 35 DEG C of culture 3d, take aspergillus spore in physiological saline, seed liquor is made.
(3) preparation of hybrid bacterial strain natto：Sterilized bean or pea are inoculated in, by weight the natto of (w/w) inoculation 4%
The mixed bacteria liquid of bacterium, lactobacillus bulgaricus and aspergillus, the mixed proportion of Bacillus natto, lactobacillus bulgaricus and aspergillus is 1：2：
1, ferment 24h in 33 DEG C, then the after-ripening 24h at 4 DEG C；
(4) preparation of chewable tablets：Said components are mixed and are homogenized, natto natto powder is made in then freeze-drying, passes through
Cross direct tablet compressing technology and chewable tablets is made.
Embodiment 4
A kind of hybrid bacterial strain fermentation Chewable Tablets of the present invention, are made up of formula as below by mass percentage：
Hybrid bacterial strain fermentation natto 48.7%, magnesium stearate 1%, microcrystalline cellulose 1.6%, maltodextrin 11.6%, two
Silica 1.4%, milk powder 17%, citric acid 2.8%, white granulated sugar 15.9%.
The preparation method of hybrid bacterial strain fermentation Chewable Tablets of the present invention, comprises the following steps：
(1) pre-process：Take green soya bean high-quality, that shape size is similar to weigh, and carry out cleaning and dipping, soak time 18h；
Green soya bean is sterilized 28min in 121 DEG C of high-pressure sterilizing pots, is cooled to room temperature, it is stand-by；
(2) preparation of seed liquor：Bacillus natto is inoculated into LB culture mediums by 1% inoculum concentration, shaken in 38 DEG C of 180r/min
22h is cultivated in bed, streptococcus thermophilus is inoculated into MRS culture mediums by 2% inoculum concentration, 22h is cultivated in 37 DEG C；
(3) preparation of hybrid bacterial strain fermentation natto：Sterilized bean or pea are inoculated in, by weight receiving for (w/w) inoculation 5%
The mixed proportion of beans bacterium and the mixed bacteria liquid of streptococcus thermophilus, natto and streptococcus thermophilus is 1:3, ferment 24h in 35 DEG C, then
The after-ripening 22h at 4 DEG C；
(4) preparation of chewable tablets：Said components are mixed and are homogenized, then freeze-drying is made powder and passes through pressed-disc technique
Chewable tablets is made.
In order to further verify the experiment effect of active ingredient of the present invention, the present invention has also carried out following contrast experiment.
Comparative example 1
The preparation of common Chewable Tablets, is made up of formula as below by mass percentage：
Common natto：48%；Filler：30%；Lubricant：4%；Flavouring：18%；It is even that said components are mixed into progress
Slurry, then freeze-drying are made powder and chewable tablets are made by pressed-disc technique.
The filler is one or more of combinations of starch, milk powder, carragheen or maltodextrin；
Described lubricant is the combination of one or both of magnesium stearate or microcrystalline cellulose；
The flavouring is one or more of combinations in citric acid, D-sorbite, xylitol, white sugar or protein sugar.
Comparative example 2
The preparation of flavouring chewable tablets is not added, is made up of by mass percentage formula as below：
Hybrid bacterial strain fermentation natto：55%；Filler：35%；Lubricant：10%；
The filler is one or more of combinations of starch, milk powder, carragheen or maltodextrin；Described lubricant
For stearic acid
The combination of one or both of magnesium or microcrystalline cellulose；
(1) pre-process：Take green soya bean high-quality, that shape size is similar to weigh, and carry out cleaning and dipping, soak time 18h；
Green soya bean is sterilized 28min in 121 DEG C of high-pressure sterilizing pots, is cooled to room temperature, it is stand-by；
(2) preparation of seed liquor：Bacillus natto is inoculated into LB culture mediums by 1% inoculum concentration, shaken in 38 DEG C of 180r/min
22h is cultivated in bed, streptococcus thermophilus is inoculated into MRS culture mediums by 2% inoculum concentration, 22h is cultivated in 37 DEG C；
(3) preparation of hybrid bacterial strain fermentation natto：Sterilized bean or pea are inoculated in, by weight receiving for (w/w) inoculation 5%
The mixed proportion of beans bacterium and the mixed bacteria liquid of streptococcus thermophilus, natto and streptococcus thermophilus is 1:3, ferment 24h in 35 DEG C,
Then the after-ripening 22h at 4 DEG C；
(4) preparation of chewable tablets：Said components are mixed and are homogenized, then freeze-drying is made powder and passes through pressed-disc technique
Chewable tablets is made.
Specific implementation described herein is only to spirit explanation for example of the invention.The technical field of the invention
Technical staff can technique according to the invention scheme and its preferred embodiment description, make it is various it is possible it is equivalent change or
Replace, but not deviate the spirit of the present invention or surmount scope defined in appended claims.
Detected for the indices of vinegar egg effervescent tablet made from above-described embodiment 1 to embodiment 4, the items measured
Technical indicator is as shown in the table：
Claims (9)
- The Chewable Tablets 1. a kind of hybrid bacterial strain ferments, it is characterised in that be made up of by mass percentage formula as below：Hybrid bacterial strain fermentation natto：40~55%；Filler：26~35%；Lubricant：2~4%；Flavouring：6~20%, the formula rate sum is 100%.
- The Chewable Tablets 2. hybrid bacterial strain according to claim 1 ferments, it is characterised in that the hybrid bacterial strain fermentation is received Beans, its preparation method comprise the following steps：Pretreatment：Take bean or pea high-quality, that shape size is similar to weigh, and carry out cleaning and dipping, bean or pea are 121 in high-pressure sterilizing pot DEG C sterilizing 15~30min, be cooled to room temperature, it is stand-by；The preparation of seed liquor：Bacillus natto, lactic acid bacteria are inoculated on corresponding culture medium to mould, and entered according to corresponding condition of culture Row culture；The Bacillus natto inoculation medium is LB fluid nutrient mediums, and cultivation temperature is 20~40 DEG C, 18~24h of oxygen consumption culture；Lactobacillus inoculum culture medium is MRS fluid nutrient mediums, and cultivation temperature is 20~40 DEG C, 18~24h of Anaerobic culturel；Mould inoculation medium is PDA slant mediums, and 30~35 DEG C are cultivated 3~5d；The preparation of hybrid bacterial strain fermentation natto：Seed liquor is mixed in proportion, is then inoculated in sterilized bean or pea, with difference Fermentation method carries out mixed fermentation, and after fermentation ends, in 4 DEG C of after-ripening, hybrid bacterial strain fermentation natto is made.
- The Chewable Tablets 3. hybrid bacterial strain according to claim 2 ferments, it is characterised in that in step（1）In, it is described Bean or pea are any one in soya bean, green soya bean, cowpea, black soya bean；Soak time is 12~20h.
- The Chewable Tablets 4. hybrid bacterial strain according to claim 2 ferments, it is characterised in that in step（3）In, the breast Sour bacterium is any one in Pediococcus pentosaceus, lactobacillus bulgaricus, streptococcus thermophilus, lactobacillus acidophilus, Lactobacillus casei； The mould be aspergillus, head mold, the people in Mucor any one.
- The Chewable Tablets 5. hybrid bacterial strain according to claim 2 ferments, it is characterised in that in step（3）In, the hair Ferment mode is a kind of or both combination in step fermentation and co-fermentation；Step fermentation is first adds mould, and ferment 12- 48h, room temperature is cooled to after high-temperature sterilization, Bacillus natto and lactobacillus solution is then inoculated, continues to ferment；Co-fermentation is to receive Beans bacterium, lactic acid bacteria and mould seed liquor are mixed in different ratios, are then inoculated with sterilized bean or pea and are fermented.
- The Chewable Tablets 6. hybrid bacterial strain according to claim 2 ferments, it is characterised in that in step（3）In, the height Pressure sterilization time is 10~30min；The mixed proportion of Bacillus natto, lactic acid bacteria and mould is 3：2：1~1:1:0, inoculum concentration be 2~ 8%.
- The Chewable Tablets 7. hybrid bacterial strain according to claim 2 ferments, it is characterised in that in step（3）In, it is described mixed Closing fermentation condition is：30~37 DEG C of temperature, 20~30h of time；The ripening time is 24~48h.
- The Chewable Tablets 8. hybrid bacterial strain according to claim 1 ferments, it is characterised in that the filler be starch, One or more of combinations of milk powder, carragheen or maltodextrin；Described lubricant is in magnesium stearate or microcrystalline cellulose One or two kinds of combinations；The flavouring be citric acid, D-sorbite, xylitol, white sugar or protein sugar in one kind or Several combinations.
- 9. a kind of preparation method of hybrid bacterial strain fermentation Chewable Tablets, it is characterised in that comprise the following steps：（1）Pretreatment：Take bean or pea high-quality, that shape size is similar to weigh, and carry out cleaning and dipping, bean or pea are in high-pressure sterilizing pot 121 DEG C of 15~30min of sterilizing, are cooled to room temperature, stand-by；（2）The preparation of seed liquor：Bacillus natto, lactic acid bacteria are inoculated on corresponding culture medium to mould, and according to corresponding culture bar Part is cultivated；The Bacillus natto inoculation medium is LB fluid nutrient mediums, and cultivation temperature is 20~40 DEG C, 18~24h of oxygen consumption culture；Lactobacillus inoculum culture medium is MRS fluid nutrient mediums, and cultivation temperature is 20~40 DEG C, 18~24h of Anaerobic culturel；Mould inoculation medium is PDA slant mediums, and 30~35 DEG C are cultivated 3~5d；（3）The preparation of hybrid bacterial strain fermentation natto：Seed liquor is mixed in proportion, is then inoculated in sterilized bean or pea, with Different fermentations mode carries out mixed fermentation, and after fermentation ends, in 4 DEG C of after-ripening, hybrid bacterial strain fermentation natto is made；（4）The preparation of chewable tablets：Natto is mixed and is homogenized with pulverizing and sieving rear filler, lubricant, flavor enhancement, Ran Houleng It is lyophilized it is dry fruity natto powder is made, chewable tablets is made by pressed-disc technique；By mass percentage：Hybrid bacterial strain fermentation natto：40~55%；Filler：26~35%；Lubricant：2~4%；Flavoring Agent：6~20%, the formula rate sum is 100%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710852877.7A CN107568602A (en) | 2017-09-20 | 2017-09-20 | A kind of hybrid bacterial strain fermentation Chewable Tablets and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710852877.7A CN107568602A (en) | 2017-09-20 | 2017-09-20 | A kind of hybrid bacterial strain fermentation Chewable Tablets and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107568602A true CN107568602A (en) | 2018-01-12 |
Family
ID=61036392
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710852877.7A Pending CN107568602A (en) | 2017-09-20 | 2017-09-20 | A kind of hybrid bacterial strain fermentation Chewable Tablets and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107568602A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110192564A (en) * | 2019-07-05 | 2019-09-03 | 嘉兴杰赛生物科技有限公司 | A kind of generation meal cake of high heat low carbohydrate content and preparation method thereof |
| CN112586674A (en) * | 2020-11-29 | 2021-04-02 | 湖北医药学院 | Lactobacillus bean powder granules and preparation method thereof |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104256407A (en) * | 2014-10-09 | 2015-01-07 | 南京农业大学 | Functional natto chewable tablet and production process thereof |
| CN104996931A (en) * | 2015-07-15 | 2015-10-28 | 昆明理工大学 | A method of producing flavor fermented soya beans |
| CN106418210A (en) * | 2016-06-30 | 2017-02-22 | 山东凤凰生物有限公司 | Flavor lobster sauce having thrombolysis and pressure reduction function, and preparation method thereof |
| CN107047778A (en) * | 2016-11-29 | 2017-08-18 | 天津科技大学 | Bacillus coagulans mixed fungus fermentation bean food and preparation method thereof |
-
2017
- 2017-09-20 CN CN201710852877.7A patent/CN107568602A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104256407A (en) * | 2014-10-09 | 2015-01-07 | 南京农业大学 | Functional natto chewable tablet and production process thereof |
| CN104996931A (en) * | 2015-07-15 | 2015-10-28 | 昆明理工大学 | A method of producing flavor fermented soya beans |
| CN106418210A (en) * | 2016-06-30 | 2017-02-22 | 山东凤凰生物有限公司 | Flavor lobster sauce having thrombolysis and pressure reduction function, and preparation method thereof |
| CN107047778A (en) * | 2016-11-29 | 2017-08-18 | 天津科技大学 | Bacillus coagulans mixed fungus fermentation bean food and preparation method thereof |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110192564A (en) * | 2019-07-05 | 2019-09-03 | 嘉兴杰赛生物科技有限公司 | A kind of generation meal cake of high heat low carbohydrate content and preparation method thereof |
| CN112586674A (en) * | 2020-11-29 | 2021-04-02 | 湖北医药学院 | Lactobacillus bean powder granules and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN105249100B (en) | The production method of fermented fruits and vegetables juice and fermented glutinous rice beverage with compound functions | |
| CN108308486A (en) | A kind of fermentation coconut palm slurry and the coconut palm pulp beverage that ferments | |
| CN104542977B (en) | A kind of health beverages and preparation method containing yam extract and bifidobacterium bifidum | |
| CN108244432A (en) | A kind of fermentation Cordyceps militaris probiotic beverage and preparation method thereof | |
| CN107197966A (en) | A kind of method of microorganism ferment making GABA tea | |
| CN107373247A (en) | A kind of hyperconcetration coconut palm slurry fermenation raw liquid and preparation method thereof | |
| CN108094528A (en) | The preparation method of fermenting bean dregs powder | |
| CN102450331A (en) | Composite active probiotics milk powder candy | |
| CN103431467B (en) | Asparagus extract bifidobacterium fermentation activity beverage and preparation method thereof | |
| CN107307077A (en) | A kind of normal temperature drinks type jujube corn yoghourt and preparation method thereof | |
| CN107647287A (en) | A kind of fruity Chewable Tablets and preparation method thereof | |
| CN107334024A (en) | A kind of preparation method for the rice beverage that ferments | |
| CN107028063A (en) | A kind of preparation method of RHIIZOMA DIOSCOREAE from Henan of China probiotic beverage | |
| CN110169545A (en) | A method of fermentation duck is prepared using lactic acid bacteria | |
| CN107874155A (en) | A kind of fruity fermented vinegar egg chewable tablets and preparation method thereof | |
| CN104365858B (en) | A kind of preparation method of fermented type ginkgo peanut milk drink | |
| CN107568602A (en) | A kind of hybrid bacterial strain fermentation Chewable Tablets and preparation method thereof | |
| CN104365845B (en) | A kind of preparation method of fermented type Mung Bean Milk Drink | |
| CN102907612A (en) | Preparation method for compound microorganism fermented maize gruel | |
| CN108850170A (en) | A kind of red bean Semen Coicis Yoghourt and preparation method thereof | |
| CN102511565B (en) | Fermented whey drink containing L-carnitine and production method of fermented whey drink | |
| CN107853615A (en) | A kind of fermented type vinegar egg chewable tablets and preparation method thereof | |
| CN107410817A (en) | A kind of fruity natto effervescent tablet and preparation method thereof | |
| CN103653107A (en) | Preparation method of probiotic fermented kiwi fruit juice | |
| CN107684075A (en) | A kind of mixed culture fermentation natto effervescent tablet and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20180112 |
|
| RJ01 | Rejection of invention patent application after publication |