CN107568603A - A kind of preparation method of natto powder capsule - Google Patents
A kind of preparation method of natto powder capsule Download PDFInfo
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- CN107568603A CN107568603A CN201710884944.3A CN201710884944A CN107568603A CN 107568603 A CN107568603 A CN 107568603A CN 201710884944 A CN201710884944 A CN 201710884944A CN 107568603 A CN107568603 A CN 107568603A
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Abstract
The invention discloses a kind of preparation method of natto powder capsule, methods described prepares natto with Bacillus subtilis natto fermentation after purification.（1）Microcapsules of the present invention have high Nattokinase reserved, and enzymatic activity is high, is approached with frozen product quality；（2）After microcapsules of the present invention store half a year under the conditions of room temperature, natural light, Nattokinase retention rate is still up to more than 90%；（3）Microcapsules of the present invention have the function that sustained release, ensure that Nattokinase plays one's part to the full in vivo.
Description
Technical field
The invention belongs to food technology field, is related to a kind of health food, specially a kind of preparation of natto powder capsule
Method.
Background technology
Natto, refer to big into the traditional zymotic prevailing in Japan through Bacillus subtilis natto fermentation by raw material of soybean
Beans food.Ripe natto golden yellow color is covered with one layer of stickum, has when provoking and grows long drawing rope, its unique flavor,
It is nutritious, there is plurality of health care functions.Natto comes from China, the fermented soya bean of similar China, and the former bright weighing apparatus of rattan writes《New ape pleasure note》In
It is called Tang's natto.In Nara's epoch of Japan, eminent monks are made constantly to propagate the preparation method of bean food from China by sending Tang
To Japan.Because fermentation process is different, natto is divided into salty natto and wire drawing natto, and wherein wire drawing natto fermentation After-ripening occurs
A kind of glutinous silk, is not put salt.According to must see foreign firm doctor determine natto main component be：Moisture, crude protein, crude fat, carbon
Hydrate, crude fibre, ash content.Edible natto be advantageous to digestion, anti-oxidant slow aging, aid in diabetes preventing and treating, solution it is drunk,
The benefits such as raising, prevention of cardiovascular disease, cancer-resisting beneficial to liver detoxification function.Therefore, natto is described as the " super of century
Level healthy food ".
In Japan, natto is as a kind of food of integration of drinking and medicinal herbs, and its edible way is mostly to eat raw, although China's soybean resource
It is abundant, developed a variety of natto products in recent years, as natto slurry, Notto beverage, natto oral liquid, natto electuary, natto powder,
Chewable Tablets, freeze dry powder of fermented soybean and natto active capsule etc., but the unique ammonia stink of natto and it is not suitable with Chinese Consumer's
Mouthfeel demand, while conventional wet natto needs freezing, storage time is shorter, with the extension of storage time, Nattokinase
Activity and natto bacterium number reduce, and natto quality is decreased obviously so that corruption.
Nattokinase is by a kind of neutral serine plasmase of dissolvable thrombus of bacillus natto secretion, hydrolyzable
Fibrin shows that it can not only directly act on fibrin into small peptide and amino acid, research, but also can activate in vivo
T-PA, so as to show very strong thrombus dissolving effect, to the long action time of thrombus.In addition, Nattokinase can be inhaled by small intestine
Receive, it is stable in enteron aisle, has an antisteapsin hydrolysis ability, and safely, have no side effect.
But the contact area that natto production of the prior art is all deposited during the fermentation between engineering bacteria and substrate is small,
Bacterial strain is low to the transformation efficiency of substrate, and the effective active composition content of unit natto powder is low, and the active unit of every gram of product compares
It is small, thus transformation efficiency is low.
The content of the invention
Present invention solves the technical problem that：The defects of in order to overcome prior art, obtain a kind of with high Nattokinase guarantor
The method of allowance, the invention provides a kind of preparation method of natto powder capsule.
Technical scheme：A kind of preparation method of natto powder capsule, comprises the following steps：
（1）Impurity in soya bean is removed, is cleaned, surface moisture is removed in baking, then crushes, and 50~100 mesh sieves is crossed, by the 1/ of container volume
10~1/5 loading amounts load bean powder, sealed membrane sealing, high-temperature sterilization 20~45 minutes；
（2）To step（1）Bacillus subtilis natto after purification is sprayed in the bean powder of acquisition with physiological saline by 1:3~8 is mixed
The solution of conjunction, bafillus natto inoculum concentration account for the 6%~10% of bean powder；The Bacillus subtilis natto is purified by following methods
Obtain：
A, by weight, weigh 1~3 part of natto sample to be put into sterilizing test tubes, add 9~12 parts of sterile saline vibrations
3~5 minutes, heated 8~10 minutes in boiling water bath, kill various heat labile miscellaneous bacterias, with 1000~1200 revs/min of rotating speed
Centrifugation 5~8 minutes, takes supernatant；
B, the supernatant in step A is diluted 1000~10000 times, takes 50~100 μ L dilution to be coated on casein culture medium
Flat board, 37 DEG C are inverted culture 18~24 hours；
C, the single bacterium colony after picking step B cultures, dibbling are inverted culture on casein medium in 37 DEG C of constant incubators
18~24 hours, choose the bacterial strain that the larger bacterial strain of single bacterium colony proteolysis circle obtains as final separation, the preservation of 4 DEG C of inclined-plane；
（3）The bean powder being inoculated with is placed in 28~37 DEG C of incubators and cultivated 12~18 hours, air is passed through and continues culture 20
~40 hours, collect tunning；
（4）By step（3）The tunning of collection is freeze-dried, and is 2%~6% to water content, then through high speed Chinese herbal medicine
Pulverizer, which crushes, is made natto powder, crosses 80~120 mesh sieves；
（5）Using maltodextrin and Arabic gum as wall material, wall material concentration is 0.2~0.4g/mL, adds 100 DEG C of water dissolvings, then
By natto powder: wall material mass ratio is 1:6~10 ratio adds natto powder, and adds 2% emulsifying agent, and high-speed stirred mixes three
Close uniformly, place to abundant swelling, form emulsified dispersed liquid；The emulsified dispersed liquid is by spray dryer, in the work of thermal current
Fine droplets are atomized under, the heated rapid evaporation of solvent, the wall material for making to be coated on around miniaturization core, which is formed, has screening
Effect netted membrane structure, the larger core of molecule, which is wrapped, to be stayed in the blister cavities to be formed, and the moisture in wall material because of thermal evaporation and
Through mesh, make film that solidification be further dried, obtain drying granular natto powder microcapsules.
Preferably, step（1）Impurity in middle removing soya bean, is cleaned, and surface moisture is removed in baking, then crushes, and crosses 80 mesh sieves, presses
1/8 loading amount of container volume loads bean powder, sealed membrane sealing, high-temperature sterilization 30 minutes.
Preferably, step（2）It is middle to step（1）Bacillus subtilis natto after purification and life are sprayed in the bean powder of acquisition
Manage salt solution and press 1:The solution of 6 mixing, bafillus natto inoculum concentration account for the 8% of bean powder；The Bacillus subtilis natto is by following
Method purifying obtains：
A, by weight, 2 parts of natto samples are weighed to be put into sterilizing test tubes, 11 parts of sterile salines is added and vibrates 3 minutes,
Heated 10 minutes in boiling water bath, kill various heat labile miscellaneous bacterias, 1200 revs/min centrifuge 6 minutes with rotating speed, take supernatant；
B, the supernatant in step A is diluted 5000 times, takes 80 μ L dilution to be coated on casein culture medium flat plate, 37 DEG C of inversions
Culture 20 hours；
C, the single bacterium colony after picking step B cultures, dibbling are inverted culture on casein medium in 37 DEG C of constant incubators
22 hours, choose the bacterial strain that the larger bacterial strain of single bacterium colony proteolysis circle obtains as final separation, the preservation of 4 DEG C of inclined-plane.
Preferably, step（3）The middle bean powder being inoculated with is placed in 37 DEG C of incubators is cultivated 16 hours, be passed through air after
Continuous culture 36 hours, collects tunning.
Preferably, step（4）It is middle by step（3）The tunning of collection is freeze-dried, and is 5% to water content, then
Crushed through high speed crusher for Chinese herbal medicine and natto powder is made, cross 100 mesh sieves.
Preferably, step（5）In using maltodextrin and Arabic gum as wall material, wall material concentration 0.3g/mL, add 100
DEG C water dissolving, then by natto powder: wall material mass ratio is 1:8 ratio adds natto powder, and adds 2% emulsifying agent, high-speed stirred
Three is well mixed, places to abundant swelling, forms emulsified dispersed liquid；The emulsified dispersed liquid is by spray dryer, in heat
Fine droplets, the heated rapid evaporation of solvent are atomized into the presence of air-flow, the wall material for making to be coated on around miniaturization core is formed
Netted membrane structure with sieving actoion, the larger core of molecule, which is wrapped, to be stayed in the blister cavities to be formed, and the moisture in wall material because
Thermal evaporation and pass through mesh, make film that solidification be further dried, obtain drying granular natto powder microcapsules.
Beneficial effect：（1）Microcapsules of the present invention have high Nattokinase reserved, and enzymatic activity is high, with frozen product
Quality approaches；（2）After microcapsules of the present invention store half a year under the conditions of room temperature, natural light, Nattokinase retention rate still may be used
Up to more than 90%；（3）Microcapsules of the present invention have the function that sustained release, ensure that Nattokinase plays one's part to the full in vivo.
Embodiment
Embodiment 1
A kind of preparation method of natto powder capsule, comprises the following steps：
（1）Impurity in soya bean is removed, is cleaned, surface moisture is removed in baking, then crushes, and crosses 50 mesh sieves, by 1/10 dress of container volume
Amount loads bean powder, sealed membrane sealing, high-temperature sterilization 20 minutes；
（2）To step（1）Bacillus subtilis natto after purification is sprayed in the bean powder of acquisition with physiological saline by 1:3 mixing
Solution, bafillus natto inoculum concentration account for the 6% of bean powder；The Bacillus subtilis natto is purified by following methods and obtained：
A, by weight, weigh 1 part of natto sample to be put into sterilizing test tubes, add 9 parts of sterile salines and vibrate 3 minutes,
Heated 8 minutes in boiling water bath, kill various heat labile miscellaneous bacterias, 1000 revs/min centrifuge 5 minutes with rotating speed, take supernatant；
B, the supernatant in step A is diluted 1000 times, takes 50 μ L dilution to be coated on casein culture medium flat plate, 37 DEG C of inversions
Culture 18 hours；
C, the single bacterium colony after picking step B cultures, dibbling are inverted culture on casein medium in 37 DEG C of constant incubators
18 hours, choose the bacterial strain that the larger bacterial strain of single bacterium colony proteolysis circle obtains as final separation, the preservation of 4 DEG C of inclined-plane；
（3）The bean powder being inoculated with is placed in 28 DEG C of incubators and cultivated 12 hours, air is passed through and continues culture 20 hours, collect
Tunning；
（4）By step（3）The tunning of collection is freeze-dried, and is 2% to water content, is then crushed through high speed Chinese herbal medicine
Machine, which crushes, is made natto powder, crosses 80 mesh sieves；
（5）Using maltodextrin and Arabic gum as wall material, wall material concentration 0.2g/mL, the dissolving of 100 DEG C of water is added, then by receiving
Bean powder: wall material mass ratio is 1:6 ratio adds natto powder, and adds 2% emulsifying agent, and high-speed stirred is well mixed three, put
Put to abundant swelling, form emulsified dispersed liquid；The emulsified dispersed liquid is atomized into by spray dryer in the presence of thermal current
Fine droplets, the heated rapid evaporation of solvent, the wall material for making to be coated on around miniaturization core forms netted with sieving actoion
Membrane structure, the larger core of molecule, which is wrapped, to be stayed in the blister cavities to be formed, and the moisture in wall material passes through mesh because of thermal evaporation, makes
Solidification is further dried in film, obtains drying granular natto powder microcapsules.
Embodiment 2
A kind of preparation method of natto powder capsule, comprises the following steps：
（1）Impurity in soya bean is removed, is cleaned, surface moisture is removed in baking, then crushes, and 80 mesh sieves is crossed, by 1/8 loading amount of container volume
Load bean powder, sealed membrane sealing, high-temperature sterilization 30 minutes；
（2）To step（1）Bacillus subtilis natto after purification is sprayed in the bean powder of acquisition with physiological saline by 1:6 mixing
Solution, bafillus natto inoculum concentration account for the 8% of bean powder；The Bacillus subtilis natto is purified by following methods and obtained：
A, by weight, 2 parts of natto samples are weighed to be put into sterilizing test tubes, 11 parts of sterile salines is added and vibrates 3 minutes,
Heated 10 minutes in boiling water bath, kill various heat labile miscellaneous bacterias, 1200 revs/min centrifuge 6 minutes with rotating speed, take supernatant；
B, the supernatant in step A is diluted 5000 times, takes 80 μ L dilution to be coated on casein culture medium flat plate, 37 DEG C of inversions
Culture 20 hours；
C, the single bacterium colony after picking step B cultures, dibbling are inverted culture on casein medium in 37 DEG C of constant incubators
22 hours, choose the bacterial strain that the larger bacterial strain of single bacterium colony proteolysis circle obtains as final separation, the preservation of 4 DEG C of inclined-plane.
（3）The bean powder being inoculated with is placed in 37 DEG C of incubators and cultivated 16 hours, air is passed through and continues culture 36 hours,
Collect tunning.
（4）By step（3）The tunning of collection is freeze-dried, and is 5% to water content, then through high speed Chinese herbal medicine
Pulverizer, which crushes, is made natto powder, crosses 100 mesh sieves.
（5）Using maltodextrin and Arabic gum as wall material, wall material concentration 0.3g/mL, 100 DEG C of water dissolvings are added, then
By natto powder: wall material mass ratio is 1:8 ratio adds natto powder, and adds 2% emulsifying agent, and high-speed stirred makes three's mixing equal
It is even, place to abundant swelling, form emulsified dispersed liquid；The emulsified dispersed liquid is by spray dryer, in the presence of thermal current
Fine droplets are atomized into, the heated rapid evaporation of solvent, the wall material for making to be coated on around miniaturization core, which is formed, has sieving actoion
Netted membrane structure, the larger core of molecule, which is wrapped, to be stayed in the blister cavities to be formed, and the moisture in wall material passes through because of thermal evaporation
Mesh, make film that solidification be further dried, obtain drying granular natto powder microcapsules.
Embodiment 3
A kind of preparation method of natto powder capsule, comprises the following steps：
（1）Impurity in soya bean is removed, is cleaned, surface moisture is removed in baking, then crushes, and crosses 100 mesh sieves, by 1/5 dress of container volume
Amount loads bean powder, sealed membrane sealing, high-temperature sterilization 45 minutes；
（2）To step（1）Bacillus subtilis natto after purification is sprayed in the bean powder of acquisition with physiological saline by 1:8 mixing
Solution, bafillus natto inoculum concentration account for the 10% of bean powder；The Bacillus subtilis natto is purified by following methods and obtained：
A, by weight, 3 parts of natto samples are weighed to be put into sterilizing test tubes, 12 parts of sterile salines is added and vibrates 5 minutes,
Heated 10 minutes in boiling water bath, kill various heat labile miscellaneous bacterias, 1200 revs/min centrifuge 8 minutes with rotating speed, take supernatant；
B, the supernatant in step A is diluted 10000 times, takes 100 μ L dilution to be coated on casein culture medium flat plate, 37 DEG C are fallen
Put culture 24 hours；
C, the single bacterium colony after picking step B cultures, dibbling are inverted culture on casein medium in 37 DEG C of constant incubators
24 hours, choose the bacterial strain that the larger bacterial strain of single bacterium colony proteolysis circle obtains as final separation, the preservation of 4 DEG C of inclined-plane；
（3）The bean powder being inoculated with is placed in 37 DEG C of incubators and cultivated 18 hours, air is passed through and continues culture 40 hours, collect
Tunning；
（4）By step（3）The tunning of collection is freeze-dried, and is 6% to water content, is then crushed through high speed Chinese herbal medicine
Machine, which crushes, is made natto powder, crosses 120 mesh sieves；
（5）Using maltodextrin and Arabic gum as wall material, wall material concentration 0.4g/mL, the dissolving of 100 DEG C of water is added, then by receiving
Bean powder: wall material mass ratio is 1:10 ratio adds natto powder, and adds 2% emulsifying agent, and high-speed stirred is well mixed three,
Place to abundant swelling, form emulsified dispersed liquid；The emulsified dispersed liquid is atomized by spray dryer in the presence of thermal current
Into fine droplets, the heated rapid evaporation of solvent, the wall material for making to be coated on around miniaturization core forms the net with sieving actoion
Shape membrane structure, the larger core of molecule, which is wrapped, to be stayed in the blister cavities to be formed, and the moisture in wall material passes through mesh because of thermal evaporation,
Make film that solidification be further dried, obtain drying granular natto powder microcapsules.
Microcapsules made from the methods described of embodiment 1~3 are detected, it is as a result as follows：
| Embodiment 1 | Embodiment 2 | Embodiment 3 | |
| Embedding rate（%） | 91.2 | 96.5 | 93.7 |
| Nattokinase retention rate（%） | 92.1 | 98.7 | 95.6 |
| 6 months Nattokinase retention rates（%） | 91.3 | 97.2 | 94.5 |
Claims (6)
1. a kind of preparation method of natto powder capsule, it is characterised in that comprise the following steps：
（1）Impurity in soya bean is removed, is cleaned, surface moisture is removed in baking, then crushes, and 50~100 mesh sieves is crossed, by the 1/ of container volume
10~1/5 loading amounts load bean powder, sealed membrane sealing, high-temperature sterilization 20~45 minutes；
（2）To step（1）Bacillus subtilis natto after purification is sprayed in the bean powder of acquisition with physiological saline by 1:3~8 is mixed
The solution of conjunction, bafillus natto inoculum concentration account for the 6%~10% of bean powder；The Bacillus subtilis natto is purified by following methods
Obtain：
A, by weight, weigh 1~3 part of natto sample to be put into sterilizing test tubes, add 9~12 parts of sterile saline vibrations
3~5 minutes, heated 8~10 minutes in boiling water bath, kill various heat labile miscellaneous bacterias, with 1000~1200 revs/min of rotating speed
Centrifugation 5~8 minutes, takes supernatant；
B, the supernatant in step A is diluted 1000~10000 times, takes 50~100 μ L dilution to be coated on casein culture medium
Flat board, 37 DEG C are inverted culture 18~24 hours；
C, the single bacterium colony after picking step B cultures, dibbling are inverted culture on casein medium in 37 DEG C of constant incubators
18~24 hours, choose the bacterial strain that the larger bacterial strain of single bacterium colony proteolysis circle obtains as final separation, the preservation of 4 DEG C of inclined-plane；
（3）The bean powder being inoculated with is placed in 28~37 DEG C of incubators and cultivated 12~18 hours, air is passed through and continues culture 20
~40 hours, collect tunning；
（4）By step（3）The tunning of collection is freeze-dried, and is 2%~6% to water content, then through high speed Chinese herbal medicine
Pulverizer, which crushes, is made natto powder, crosses 80~120 mesh sieves；
（5）Using maltodextrin and Arabic gum as wall material, wall material concentration is 0.2~0.4g/mL, adds 100 DEG C of water dissolvings, then
By natto powder: wall material mass ratio is 1:6~10 ratio adds natto powder, and adds 2% emulsifying agent, and high-speed stirred mixes three
Close uniformly, place to abundant swelling, form emulsified dispersed liquid；The emulsified dispersed liquid is by spray dryer, in the work of thermal current
Fine droplets are atomized under, the heated rapid evaporation of solvent, the wall material for making to be coated on around miniaturization core, which is formed, has screening
Effect netted membrane structure, the larger core of molecule, which is wrapped, to be stayed in the blister cavities to be formed, and the moisture in wall material because of thermal evaporation and
Through mesh, make film that solidification be further dried, obtain drying granular natto powder microcapsules.
A kind of 2. preparation method of natto powder capsule according to claim 1, it is characterised in that step（1）Middle removing
Impurity in soya bean, clean, surface moisture is removed in baking, then crushes, and crosses 80 mesh sieves, loads bean powder, envelope by 1/8 loading amount of container volume
Membrana oralis seals, high-temperature sterilization 30 minutes.
A kind of 3. preparation method of natto powder capsule according to claim 1, it is characterised in that step（2）It is middle to step
Suddenly（1）Bacillus subtilis natto after purification is sprayed in the bean powder of acquisition with physiological saline by 1:The solution of 6 mixing, natto bud
Spore bacillus inoculum concentration accounts for the 8% of bean powder；The Bacillus subtilis natto is purified by following methods and obtained：
A, by weight, 2 parts of natto samples are weighed to be put into sterilizing test tubes, 11 parts of sterile salines is added and vibrates 3 minutes,
Heated 10 minutes in boiling water bath, kill various heat labile miscellaneous bacterias, 1200 revs/min centrifuge 6 minutes with rotating speed, take supernatant；
B, the supernatant in step A is diluted 5000 times, takes 80 μ L dilution to be coated on casein culture medium flat plate, 37 DEG C of inversions
Culture 20 hours；
C, the single bacterium colony after picking step B cultures, dibbling are inverted culture on casein medium in 37 DEG C of constant incubators
22 hours, choose the bacterial strain that the larger bacterial strain of single bacterium colony proteolysis circle obtains as final separation, the preservation of 4 DEG C of inclined-plane.
A kind of 4. preparation method of natto powder capsule according to claim 1, it is characterised in that step（3）In will connect
The bean powder planted is placed in 37 DEG C of incubators and cultivated 16 hours, is passed through air and continues culture 36 hours, collects tunning.
A kind of 5. preparation method of natto powder capsule according to claim 1, it is characterised in that step（4）It is middle to walk
Suddenly（3）The tunning of collection is freeze-dried, and is 5% to water content, then is crushed to be made through high speed crusher for Chinese herbal medicine and is received
Bean powder, cross 100 mesh sieves.
A kind of 6. preparation method of natto powder capsule according to claim 1, it is characterised in that step（5）In with wheat
Bud dextrin and Arabic gum are wall material, wall material concentration 0.3g/mL, 100 DEG C of water dissolvings are added, then by natto powder: wall material matter
Amount is than being 1:8 ratio adds natto powder, and adds 2% emulsifying agent, and high-speed stirred is well mixed three, places to fully molten
It is swollen, form emulsified dispersed liquid；The emulsified dispersed liquid is atomized into fine droplets by spray dryer in the presence of thermal current,
The heated rapid evaporation of solvent, the wall material for making to be coated on around miniaturization core form the netted membrane structure with sieving actoion, point
The larger core of son, which is wrapped, to be stayed in the blister cavities to be formed, and the moisture in wall material passes through mesh because of thermal evaporation, makes film further
Dry solidification, obtain drying granular natto powder microcapsules.
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| CN201710884944.3A CN107568603A (en) | 2017-09-27 | 2017-09-27 | A kind of preparation method of natto powder capsule |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111728217A (en) * | 2020-07-07 | 2020-10-02 | 江西邦泰绿色生物合成生态产业园发展有限公司 | Maca and natto product composite preparation and preparation method thereof |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101816395A (en) * | 2009-11-12 | 2010-09-01 | 天津市百奥生物技术有限公司 | Process for producing natto powder |
| CN104970364A (en) * | 2015-07-13 | 2015-10-14 | 吉林大学 | Preparation method for natto powder microcapsules with high nattokinase remaining quantity |
| CN105725008A (en) * | 2016-02-20 | 2016-07-06 | 三株福尔制药有限公司 | Natto bacillus subtilis fermented milkvetch root composition and preparation method and application thereof |
| CN106387676A (en) * | 2016-09-19 | 2017-02-15 | 江苏师范大学 | Preparation method of active natto powder |
-
2017
- 2017-09-27 CN CN201710884944.3A patent/CN107568603A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101816395A (en) * | 2009-11-12 | 2010-09-01 | 天津市百奥生物技术有限公司 | Process for producing natto powder |
| CN104970364A (en) * | 2015-07-13 | 2015-10-14 | 吉林大学 | Preparation method for natto powder microcapsules with high nattokinase remaining quantity |
| CN105725008A (en) * | 2016-02-20 | 2016-07-06 | 三株福尔制药有限公司 | Natto bacillus subtilis fermented milkvetch root composition and preparation method and application thereof |
| CN106387676A (en) * | 2016-09-19 | 2017-02-15 | 江苏师范大学 | Preparation method of active natto powder |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111728217A (en) * | 2020-07-07 | 2020-10-02 | 江西邦泰绿色生物合成生态产业园发展有限公司 | Maca and natto product composite preparation and preparation method thereof |
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