CN107647287A - A kind of fruity Chewable Tablets and preparation method thereof - Google Patents
A kind of fruity Chewable Tablets and preparation method thereof Download PDFInfo
- Publication number
- CN107647287A CN107647287A CN201710853239.7A CN201710853239A CN107647287A CN 107647287 A CN107647287 A CN 107647287A CN 201710853239 A CN201710853239 A CN 201710853239A CN 107647287 A CN107647287 A CN 107647287A
- Authority
- CN
- China
- Prior art keywords
- natto
- preparation
- chewable tablets
- fermentation
- fruity
- 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
- 239000007910 chewable tablet Substances 0.000 title claims abstract description 71
- 238000002360 preparation method Methods 0.000 title claims abstract description 67
- 235000013557 nattō Nutrition 0.000 claims abstract description 93
- 238000000855 fermentation Methods 0.000 claims abstract description 86
- 230000004151 fermentation Effects 0.000 claims abstract description 81
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 55
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims abstract description 52
- 239000000843 powder Substances 0.000 claims abstract description 45
- 241000894006 Bacteria Species 0.000 claims abstract description 41
- 244000063299 Bacillus subtilis Species 0.000 claims abstract description 37
- 235000014469 Bacillus subtilis Nutrition 0.000 claims abstract description 37
- 244000068988 Glycine max Species 0.000 claims abstract description 26
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 26
- 239000004310 lactic acid Substances 0.000 claims abstract description 26
- 235000014655 lactic acid Nutrition 0.000 claims abstract description 26
- 239000000945 filler Substances 0.000 claims abstract description 23
- 230000001954 sterilising effect Effects 0.000 claims abstract description 23
- 239000000314 lubricant Substances 0.000 claims abstract description 22
- 239000000796 flavoring agent Substances 0.000 claims abstract description 18
- 238000004140 cleaning Methods 0.000 claims abstract description 15
- 238000007598 dipping method Methods 0.000 claims abstract description 15
- 238000004108 freeze drying Methods 0.000 claims abstract description 14
- 235000019634 flavors Nutrition 0.000 claims abstract description 13
- 239000002994 raw material Substances 0.000 claims abstract description 8
- 239000007938 effervescent tablet Substances 0.000 claims abstract 2
- 244000046052 Phaseolus vulgaris Species 0.000 claims description 42
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims description 42
- 230000001580 bacterial effect Effects 0.000 claims description 42
- 238000000034 method Methods 0.000 claims description 36
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 24
- 239000002054 inoculum Substances 0.000 claims description 21
- 239000012530 fluid Substances 0.000 claims description 17
- 239000001963 growth medium Substances 0.000 claims description 17
- 235000015097 nutrients Nutrition 0.000 claims description 17
- 239000012499 inoculation medium Substances 0.000 claims description 16
- 230000008569 process Effects 0.000 claims description 15
- HQKMJHAJHXVSDF-UHFFFAOYSA-L magnesium stearate Chemical compound [Mg+2].CCCCCCCCCCCCCCCCCC([O-])=O.CCCCCCCCCCCCCCCCCC([O-])=O HQKMJHAJHXVSDF-UHFFFAOYSA-L 0.000 claims description 14
- 239000003795 chemical substances by application Substances 0.000 claims description 12
- 241000194020 Streptococcus thermophilus Species 0.000 claims description 11
- 241000186660 Lactobacillus Species 0.000 claims description 10
- 229940039696 lactobacillus Drugs 0.000 claims description 10
- 235000013336 milk Nutrition 0.000 claims description 10
- 239000008267 milk Substances 0.000 claims description 10
- 210000004080 milk Anatomy 0.000 claims description 10
- 108090000790 Enzymes Proteins 0.000 claims description 9
- 102000004190 Enzymes Human genes 0.000 claims description 9
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 9
- 230000036284 oxygen consumption Effects 0.000 claims description 9
- 239000002002 slurry Substances 0.000 claims description 9
- 229920000168 Microcrystalline cellulose Polymers 0.000 claims description 8
- 235000019813 microcrystalline cellulose Nutrition 0.000 claims description 8
- 239000008108 microcrystalline cellulose Substances 0.000 claims description 8
- 229940016286 microcrystalline cellulose Drugs 0.000 claims description 8
- 238000002156 mixing Methods 0.000 claims description 8
- 235000013311 vegetables Nutrition 0.000 claims description 8
- 229920002774 Maltodextrin Polymers 0.000 claims description 7
- 239000005913 Maltodextrin Substances 0.000 claims description 7
- 235000019359 magnesium stearate Nutrition 0.000 claims description 7
- 229940035034 maltodextrin Drugs 0.000 claims description 7
- 241000228212 Aspergillus Species 0.000 claims description 6
- 244000199885 Lactobacillus bulgaricus Species 0.000 claims description 5
- 235000013960 Lactobacillus bulgaricus Nutrition 0.000 claims description 5
- 241000235395 Mucor Species 0.000 claims description 5
- 241000191996 Pediococcus pentosaceus Species 0.000 claims description 5
- 235000013355 food flavoring agent Nutrition 0.000 claims description 5
- 229940004208 lactobacillus bulgaricus Drugs 0.000 claims description 5
- 235000021028 berry Nutrition 0.000 claims description 4
- 230000009849 deactivation Effects 0.000 claims description 4
- 235000021022 fresh fruits Nutrition 0.000 claims description 4
- 238000005360 mashing Methods 0.000 claims description 4
- 239000000463 material Substances 0.000 claims description 4
- 244000298715 Actinidia chinensis Species 0.000 claims description 3
- 235000009434 Actinidia chinensis Nutrition 0.000 claims description 3
- 235000009436 Actinidia deliciosa Nutrition 0.000 claims description 3
- 241000206575 Chondrus crispus Species 0.000 claims description 3
- 244000241235 Citrullus lanatus Species 0.000 claims description 3
- 235000012828 Citrullus lanatus var citroides Nutrition 0.000 claims description 3
- 240000000560 Citrus x paradisi Species 0.000 claims description 3
- 235000011430 Malus pumila Nutrition 0.000 claims description 3
- 235000015103 Malus silvestris Nutrition 0.000 claims description 3
- 241000220324 Pyrus Species 0.000 claims description 3
- 229920002472 Starch Polymers 0.000 claims description 3
- 240000000851 Vaccinium corymbosum Species 0.000 claims description 3
- 235000003095 Vaccinium corymbosum Nutrition 0.000 claims description 3
- 235000017537 Vaccinium myrtillus Nutrition 0.000 claims description 3
- 235000009754 Vitis X bourquina Nutrition 0.000 claims description 3
- 235000012333 Vitis X labruscana Nutrition 0.000 claims description 3
- 240000006365 Vitis vinifera Species 0.000 claims description 3
- 235000014787 Vitis vinifera Nutrition 0.000 claims description 3
- 235000021014 blueberries Nutrition 0.000 claims description 3
- 238000005352 clarification Methods 0.000 claims description 3
- 238000000605 extraction Methods 0.000 claims description 3
- 238000002386 leaching Methods 0.000 claims description 3
- 235000021017 pears Nutrition 0.000 claims description 3
- 102000004169 proteins and genes Human genes 0.000 claims description 3
- 108090000623 proteins and genes Proteins 0.000 claims description 3
- 235000019698 starch Nutrition 0.000 claims description 3
- 239000008107 starch Substances 0.000 claims description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 3
- FBPFZTCFMRRESA-JGWLITMVSA-N D-glucitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-JGWLITMVSA-N 0.000 claims description 2
- 235000016623 Fragaria vesca Nutrition 0.000 claims description 2
- 240000009088 Fragaria x ananassa Species 0.000 claims description 2
- 235000011363 Fragaria x ananassa Nutrition 0.000 claims description 2
- 240000001046 Lactobacillus acidophilus Species 0.000 claims description 2
- 235000013956 Lactobacillus acidophilus Nutrition 0.000 claims description 2
- 244000199866 Lactobacillus casei Species 0.000 claims description 2
- 235000013958 Lactobacillus casei Nutrition 0.000 claims description 2
- 241000220225 Malus Species 0.000 claims description 2
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 2
- 229930006000 Sucrose Natural products 0.000 claims description 2
- 235000010726 Vigna sinensis Nutrition 0.000 claims description 2
- 244000042314 Vigna unguiculata Species 0.000 claims description 2
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 claims description 2
- 230000008030 elimination Effects 0.000 claims description 2
- 238000003379 elimination reaction Methods 0.000 claims description 2
- 239000012535 impurity Substances 0.000 claims description 2
- 229940039695 lactobacillus acidophilus Drugs 0.000 claims description 2
- 229940017800 lactobacillus casei Drugs 0.000 claims description 2
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 claims description 2
- 238000010298 pulverizing process Methods 0.000 claims description 2
- 230000005070 ripening Effects 0.000 claims description 2
- 235000000346 sugar Nutrition 0.000 claims description 2
- 239000000811 xylitol Substances 0.000 claims description 2
- 235000010447 xylitol Nutrition 0.000 claims description 2
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 claims description 2
- 229960002675 xylitol Drugs 0.000 claims description 2
- 238000001816 cooling Methods 0.000 claims 1
- 239000001814 pectin Substances 0.000 claims 1
- 235000010987 pectin Nutrition 0.000 claims 1
- 229920001277 pectin Polymers 0.000 claims 1
- 239000000052 vinegar Substances 0.000 claims 1
- 235000021419 vinegar Nutrition 0.000 claims 1
- 230000000694 effects Effects 0.000 abstract description 9
- 229940086319 nattokinase Drugs 0.000 abstract description 7
- 108010073682 nattokinase Proteins 0.000 abstract description 7
- 238000004659 sterilization and disinfection Methods 0.000 abstract description 3
- 235000013406 prebiotics Nutrition 0.000 abstract description 2
- 238000007873 sieving Methods 0.000 abstract 1
- QGZKDVFQNNGYKY-UHFFFAOYSA-N Ammonia Chemical compound N QGZKDVFQNNGYKY-UHFFFAOYSA-N 0.000 description 10
- VYPSYNLAJGMNEJ-UHFFFAOYSA-N Silicium dioxide Chemical compound O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 description 10
- 239000003826 tablet Substances 0.000 description 9
- 239000000047 product Substances 0.000 description 8
- 239000007788 liquid Substances 0.000 description 7
- 235000021552 granulated sugar Nutrition 0.000 description 6
- 229910021529 ammonia Inorganic materials 0.000 description 5
- 229940088598 enzyme Drugs 0.000 description 5
- 230000036541 health Effects 0.000 description 5
- 238000011081 inoculation Methods 0.000 description 5
- 238000004519 manufacturing process Methods 0.000 description 5
- 239000000377 silicon dioxide Substances 0.000 description 5
- 230000009286 beneficial effect Effects 0.000 description 4
- 238000005516 engineering process Methods 0.000 description 4
- 230000000050 nutritive effect Effects 0.000 description 4
- 241000186000 Bifidobacterium Species 0.000 description 3
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 3
- MUBZPKHOEPUJKR-UHFFFAOYSA-N Oxalic acid Chemical compound OC(=O)C(O)=O MUBZPKHOEPUJKR-UHFFFAOYSA-N 0.000 description 3
- 239000002253 acid Substances 0.000 description 3
- 230000008901 benefit Effects 0.000 description 3
- 210000000481 breast Anatomy 0.000 description 3
- 239000000243 solution Substances 0.000 description 3
- 235000004936 Bromus mango Nutrition 0.000 description 2
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 2
- 240000007228 Mangifera indica Species 0.000 description 2
- 235000014826 Mangifera indica Nutrition 0.000 description 2
- 240000002624 Mespilus germanica Species 0.000 description 2
- 235000017784 Mespilus germanica Nutrition 0.000 description 2
- 235000000560 Mimusops elengi Nutrition 0.000 description 2
- 235000009184 Spondias indica Nutrition 0.000 description 2
- 102000019197 Superoxide Dismutase Human genes 0.000 description 2
- 108010012715 Superoxide dismutase Proteins 0.000 description 2
- 235000007837 Vangueria infausta Nutrition 0.000 description 2
- 239000002775 capsule Substances 0.000 description 2
- 230000008859 change Effects 0.000 description 2
- 235000009508 confectionery Nutrition 0.000 description 2
- 239000003814 drug Substances 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 239000003205 fragrance Substances 0.000 description 2
- 150000004676 glycans Chemical class 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 229920001282 polysaccharide Polymers 0.000 description 2
- 239000005017 polysaccharide Substances 0.000 description 2
- 239000006041 probiotic Substances 0.000 description 2
- 230000000529 probiotic effect Effects 0.000 description 2
- 235000018291 probiotics Nutrition 0.000 description 2
- KDYFGRWQOYBRFD-UHFFFAOYSA-N succinic acid Chemical compound OC(=O)CCC(O)=O KDYFGRWQOYBRFD-UHFFFAOYSA-N 0.000 description 2
- 244000025254 Cannabis sativa Species 0.000 description 1
- 208000024172 Cardiovascular disease Diseases 0.000 description 1
- 208000019505 Deglutition disease Diseases 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 206010018910 Haemolysis Diseases 0.000 description 1
- 239000004367 Lipase Substances 0.000 description 1
- 102000004882 Lipase Human genes 0.000 description 1
- 108090001060 Lipase Proteins 0.000 description 1
- 244000241838 Lycium barbarum Species 0.000 description 1
- 235000015459 Lycium barbarum Nutrition 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 108091005804 Peptidases Proteins 0.000 description 1
- 239000004365 Protease Substances 0.000 description 1
- 108090000783 Renin Proteins 0.000 description 1
- 102100028255 Renin Human genes 0.000 description 1
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 description 1
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 1
- 208000007536 Thrombosis Diseases 0.000 description 1
- 244000126002 Ziziphus vulgaris Species 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 235000013527 bean curd Nutrition 0.000 description 1
- 230000003796 beauty Effects 0.000 description 1
- 235000015895 biscuits Nutrition 0.000 description 1
- 239000006227 byproduct Substances 0.000 description 1
- 208000026106 cerebrovascular disease Diseases 0.000 description 1
- 230000001055 chewing effect Effects 0.000 description 1
- 239000012141 concentrate Substances 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 230000035622 drinking Effects 0.000 description 1
- 229940079593 drug Drugs 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 230000002526 effect on cardiovascular system Effects 0.000 description 1
- 239000003527 fibrinolytic agent Substances 0.000 description 1
- 229930003944 flavone Natural products 0.000 description 1
- 150000002213 flavones Chemical class 0.000 description 1
- 235000011949 flavones Nutrition 0.000 description 1
- 235000015203 fruit juice Nutrition 0.000 description 1
- 210000001035 gastrointestinal tract Anatomy 0.000 description 1
- 239000003292 glue Substances 0.000 description 1
- 235000011187 glycerol Nutrition 0.000 description 1
- 210000003128 head Anatomy 0.000 description 1
- 230000008588 hemolysis Effects 0.000 description 1
- 235000008216 herbs Nutrition 0.000 description 1
- 235000015243 ice cream Nutrition 0.000 description 1
- 238000007654 immersion Methods 0.000 description 1
- 230000010354 integration Effects 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- 235000019421 lipase Nutrition 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 238000005461 lubrication Methods 0.000 description 1
- DKHGMERMDICWDU-GHDNBGIDSA-N menaquinone-4 Chemical compound C1=CC=C2C(=O)C(C/C=C(C)/CC/C=C(C)/CC/C=C(C)/CCC=C(C)C)=C(C)C(=O)C2=C1 DKHGMERMDICWDU-GHDNBGIDSA-N 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 239000003595 mist Substances 0.000 description 1
- 210000000214 mouth Anatomy 0.000 description 1
- 239000002417 nutraceutical Substances 0.000 description 1
- 235000021436 nutraceutical agent Nutrition 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 235000006408 oxalic acid Nutrition 0.000 description 1
- 235000019629 palatability Nutrition 0.000 description 1
- -1 pectase Proteins 0.000 description 1
- 239000002504 physiological saline solution Substances 0.000 description 1
- 239000001397 quillaja saponaria molina bark Substances 0.000 description 1
- 235000019991 rice wine Nutrition 0.000 description 1
- 229930182490 saponin Natural products 0.000 description 1
- 150000007949 saponins Chemical class 0.000 description 1
- 235000017709 saponins Nutrition 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 229960005137 succinic acid Drugs 0.000 description 1
- 229960000103 thrombolytic agent Drugs 0.000 description 1
- 239000011728 vitamin K2 Substances 0.000 description 1
- 238000005491 wire drawing Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/50—Fermented pulses or legumes; Fermentation of pulses or legumes based on the addition of microorganisms
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
- A23L2/60—Sweeteners
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/135—Bacteria or derivatives thereof, e.g. probiotics
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/113—Acidophilus
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/123—Bulgaricus
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/125—Casei
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/21—Streptococcus, lactococcus
- A23V2400/249—Thermophilus
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/41—Pediococcus
- A23V2400/427—Pentosaceus
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Botany (AREA)
- Mycology (AREA)
- Microbiology (AREA)
- Agronomy & Crop Science (AREA)
- Biotechnology (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Medicinal Preparation (AREA)
Abstract
The present invention relates to a kind of preparation of fruity Chewable Tablets, using soybean as raw material, adds lactic acid bacteria, mould common fermentation again using Bacillus natto, fruity Chewable Tablets are made, be effervescent tablet preparing technical field.The chewable tablets matches：Natto：40~55%, fruit raw material 10% ~ 18%, filler 26~35%, lubricant 2~4%, flavouring 6~20%.The preparation method of fruity Chewable Tablets of the present invention, comprises the following steps：（1）High quality soybean is taken to weigh cleaning and dipping, soak time 18h；（2）By Bacillus natto and lactic acid bacteria culture 24h；（3）By soybean high-temperature sterilization, room temperature is cooled to, is then inoculated with mixed bacteria, ferment 148h, and natto is made in after-ripening 24h；（4）Fruit powder, filler, lubricant, flavor enhancement are added in natto, homogenate, freeze-drying, sieving, fruity Chewable Tablets are made.The present invention not only ensure that the activity of Nattokinase but also add the lactic acid bacteria of prebiotic function, the addition of fruit, be more easy to be esthetically acceptable to the consumers.
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 does not improve the mouthfeel of natto inherently, reduces
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 a kind of fruity Chewable Tablets and preparation method thereof.
The Chewable Tablets bioavilability is high, technique is simple, and compared to natto, its shelf life is longer, and transport carries more
It is convenient, it not only ensure that the activity of Nattokinase but also add the lactic acid bacteria of prebiotic function, while it is clear to add matrimony vine fragrance
Light, typicalness is strong, and jujube collocation can make sample give off a strong fragrance in the proper ratio, flavour is fragrant and sweet, nutritive value maximizes.For reality
Existing above-mentioned purpose, the technical solution adopted by the present invention are as follows：
The present invention is to be fermented natto and to be equipped with the chewable tablets of fruit raw material with hybrid bacterial strain, including according to mass percent such as
Lower component：
The present invention provides a kind of fruity Chewable Tablets, is made up of by mass percentage formula as below：
Natto：40~55%；Fruit raw material：10%~18%；Filler：26~35；Lubricant：2~4%；Flavouring
Agent：6~20%, the formula rate sum is 100%；
The natto is hybrid bacterial strain fermentation natto, and its preparation method 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, 25~30 DEG C of 48~72h of culture, is transferred to PE culture mediums, 32 DEG C
Constant-temperature table, rotating speed 150r/min cultures 48h；
(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；Immersion
Time is 12~20h.
Further, the lactic acid bacteria be Pediococcus pentosaceus, lactobacillus bulgaricus, streptococcus thermophilus, lactobacillus acidophilus,
Any one in Lactobacillus casei；The mould be aspergillus, head mold, the people in Mucor any one.
Further, the fermentation method is a kind of or both combination in step fermentation and co-fermentation；Step by step
Ferment first to add mould, ferment 24-48h, then inoculates Bacillus natto and lactobacillus solution, continues to ferment；Co-fermentation
For Bacillus natto, lactic acid bacteria and mould seed liquor are mixed in different ratios, are then inoculated with sterilized bean or pea and are fermented.
Further, the autoclave time is 10~30min；The mixed proportion of Bacillus natto, lactic acid bacteria and mould is
3：2：1~1:1:0, inoculum concentration is 2~8%；The mixed fermentation condition is：30~37 DEG C of temperature, 20~30h of time；It is described
Ripening time is 24~48h.
Further, the fruit raw material includes fruit extract, inspissated juice, Fruit powder made of fresh vegetables and fruits；
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.
Further, the fruit is apple, pears, grape, watermelon, grapefruit, orange, mango, blueberry, Kiwi berry, grass
The certain kind of berries.
Further, the fruit extract preparation method is as follows：
Fresh vegetables and fruits are chosen, cleans, after break process, is extracted with the water of 10~15 times of volumes, temperature 70~
90 DEG C, 60~90min of time, it is repeated once after having extracted；After extraction terminates, it is spray-dried after leaching liquor is concentrated, i.e.,
Obtain fruit extract
The inspissated juice preparation method is as follows：Fresh fruit is chosen, is cleaned, after pulverization process, mashing so that fruit
Slurry is fine and smooth uniformly.Slurry is heat-treated 10min at a temperature of 85-90 DEG C, plays sterilization, is passivated enzyme and prevents brown stain etc..So
After be cooled to 45-50 DEG C, add 0.1-0.5g/L pectases, digest 1-2h at 50 DEG C, the slurry digested is finally heated to 75
DEG C, 5min enzyme deactivations are kept, are cooled down, are filtered, clarification.Then 0.1MPa vacuums, concentrate 60-120min at 60-70 DEG C, produce dense
Contracting fruit juice.
The fruit powder, preparation method thereof is as follows：
Full seed is chosen in selection, be of moderate size fresh fruit, impurity elimination, mixer mashing 8min, to pulp exquisiteness,
Even, slurry is heat-treated 10min at a temperature of 85-90 DEG C, plays sterilization, is passivated enzyme and prevents brown stain etc..It is subsequently cooled to
45-50 DEG C, 0.1-0.5g/L pectases are added, 1-2h is digested at 50 DEG C, the slurry digested is finally heated to 75 DEG C, are kept
5min enzyme deactivations, cool down, filter, clarification.Then 0.1MPa vacuums, 60-120min is concentrated at 60-70 DEG C, sprayed after high-pressure homogeneous
Mist is drying to obtain Fruit powder.
The present invention also provides a kind of preparation method of fruity Chewable Tablets, method one, 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, 25~30 DEG C of 48~72h of culture, is transferred to PE culture mediums, 32 DEG C
Constant-temperature table, rotating speed 150r/min cultures 48h；
(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：By hybrid bacterial strain fermentation natto and pulverize and sieve rear Fruit powder, filler, lubricant, tune
Taste agent mixing is homogenized, and fruity natto powder is made in then freeze-drying, and chewable tablets is made by pressed-disc technique；
By mass percentage：Natto：40~55%；Fruit powder 10%~18%；Filler：26~35；Lubricant：2
~4%；Flavouring agent：6~20%, the formula rate sum is 100%.
A kind of preparation method of fruity Chewable Tablets, method two, 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, 25~30 DEG C of 48~72h of culture, is transferred to PE culture mediums, 32 DEG C
Constant-temperature table, rotating speed 150r/min cultures 48h；
(3) preparation of hybrid bacterial strain fermentation natto：Seed liquor is mixed in proportion, is then inoculated in sterilized bean or pea
In, fruit extract is added, carries out mixed fermentation in a manner of different fermentations, after fermentation ends, in 4 DEG C of after-ripening, Mixed Microbes are made
Strain fermentation natto；
(4) preparation of chewable tablets：Hybrid bacterial strain fermentation natto, filler, lubricant, flavor enhancement are mixed and are homogenized,
Then fruity natto powder is made in freeze-drying, and chewable tablets is made by pressed-disc technique；
By mass percentage：Natto：40~55%；Fruit powder 10%~18%；Filler：26~35；Lubricant：2
~4%；Flavouring agent：6~20%, the formula rate sum is 100%.
A kind of preparation method of fruity Chewable Tablets, method three, 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, 25~30 DEG C of 48~72h of culture, is transferred to PE culture mediums, 32 DEG C
Constant-temperature table, rotating speed 150r/min cultures 48h；
(3) preparation of hybrid bacterial strain fermentation natto：Seed liquor is mixed in proportion, is then inoculated in sterilized bean or pea
In, inspissated juice is added, carries out mixed fermentation in a manner of different fermentations, after fermentation ends, in 4 DEG C of after-ripening, hybrid bacterial strain is made
Ferment natto；
(4) preparation of chewable tablets：Hybrid bacterial strain fermentation natto, filler, lubricant, flavor enhancement are mixed and are homogenized,
Then fruity natto powder is made in freeze-drying, and chewable tablets is made by pressed-disc technique；
By mass percentage：Natto：40~55%；Fruit powder 10%~18%；Filler：26~35；Lubricant：2
~4%；Flavouring agent：6~20%, the formula rate sum is 100%.
Fruity Chewable Tablets of the present invention have advantages below：
(1) present invention improves natto and filler, lubrication by lactic acid bacteria and Bacillus natto mixed fermentation soybean, then by fermentation
Agent, flavouring mixing are homogenized, and then freeze-drying is made powder and chewable tablets is made by pressed-disc technique.Contained breast in product
Sour bacterium is beneficial to health with Nattokinase, and more many and easy to carry than value promotion is used alone, and is easy to eat.
(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
.
Fruity Chewable Tablets production technology of the present invention has the characteristics that：
(1) medlar red date used is all the integration of drinking and medicinal herbs article of Chinese tradition in the present invention, and polysaccharide is all that the two is important
It function nutrition material, can enrich Chewable Tablets nutritive value, consumer is obtained more preferable mouthfeel and experience.
(2) 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.
(3) 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.
(4) 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), polysaccharide etc..Wherein Nattokinase has the haemolysis of highly significant
Bolt effect.
(5) 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 fruity Chewable Tablets of the present invention, are made up of formula as below by mass percentage：
Natto 40%, Fruit powder 10%, magnesium stearate 1%, microcrystalline cellulose 2%, maltodextrin 10%, silica
1%, milk powder 18%, citric acid 1%, white granulated sugar 15%.
The preparation method of fruity 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；
Bean or pea 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, hybrid bacterial strain fermentation natto is made；
(4) preparation of chewable tablets：By hybrid bacterial strain fermentation natto and pulverize and sieve rear Fruit powder, filler, lubricant, tune
Taste agent mixing is homogenized, and natto powder is made in then freeze-drying, and chewable tablets is made by direct tablet compressing technology.
Embodiment 2
A kind of fruity Chewable Tablets of the present invention, are made up of formula as below by mass percentage：
Natto 36.1%, Fruit powder 14.3%, 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 fruity 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；
Bean or pea 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, hybrid bacterial strain fermentation natto is made；
(4) preparation of chewable tablets：By hybrid bacterial strain fermentation natto and pulverize and sieve rear Fruit powder, filler, lubricant, tune
Taste agent mixing is homogenized, and then freeze-drying is made powder and chewable tablets is made by pressed-disc technique.
Embodiment 3
A kind of fruity Chewable Tablets of the present invention, are made up of formula as below by mass percentage：
Natto 38%, Fruit powder 13.5%, 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 fruity 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；
Soybean 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, and hybrid bacterial strain fermentation natto is made；
(4) preparation of chewable tablets：By hybrid bacterial strain fermentation natto and pulverize and sieve rear Fruit powder, filler, lubricant, tune
Taste agent mixing is homogenized, and natto natto powder is made in then freeze-drying, and chewable tablets is made by direct tablet compressing technology.
Embodiment 4
A kind of fruity Chewable Tablets of the present invention, are made up of formula as below by mass percentage：
Natto 36.7%, Fruit powder：13%, 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 fruity 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；
Soybean 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, hybrid bacterial strain fermentation natto is made；
(4) preparation of chewable tablets：By hybrid bacterial strain fermentation natto and pulverize and sieve rear Fruit powder, filler, lubricant, tune
Taste agent mixing is homogenized, and then freeze-drying is made powder and chewable tablets is made by pressed-disc technique.
Embodiment 5
A kind of fruity Chewable Tablets of the present invention, are made up of formula as below by mass percentage：
Natto 36.7%, fruit extract 13%, magnesium stearate 1%, microcrystalline cellulose 1.6%, maltodextrin 11.6%,
Silica 1 .4%, milk powder 17%, citric acid 2.8%, white granulated sugar 15.9%.
The preparation method of fruity 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；
Soybean is sterilized 28min in 121 DEG C of high-pressure sterilizing pots, is cooled to room temperature, it is stand-by；
(2) preparation of fruit extract made of fresh vegetables and fruits：Fresh vegetables and fruits are cleaned, after break process, with 10
The water of~15 times of volumes is extracted, and 70~90 DEG C of temperature, 60~90min of time, is repeated once after having extracted；Extraction terminates
Afterwards, it is spray-dried after leaching liquor is concentrated, produces fruit extract made of fresh vegetables and fruits；The fresh vegetables and fruits are apple
Fruit, pears, grape, watermelon, grapefruit, orange, mango, blueberry, Kiwi berry, strawberry；
(3) 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；
(4) 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, fruit extract is added, in
35 DEG C of fermentation 24h, then the after-ripening 22h at 4 DEG C, is made hybrid bacterial strain fermentation natto；
(5) 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 6
A kind of fruity Chewable Tablets of the present invention, are made up of formula as below by mass percentage：
Natto 40%, inspissated juice 10%, magnesium stearate 1%, microcrystalline cellulose 2%, maltodextrin 10%, silica
1%, milk powder 18%, citric acid 1%, white granulated sugar 15%.
The preparation method of fruity 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；
Soybean 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, inspissated juice is added, in 35
DEG C fermentation 24h, then the after-ripening 22h at 4 DEG C, are made hybrid bacterial strain fermentation natto；
(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.
Detect, survey for the indices of medlar red date Chewable Tablets made from above-described embodiment 1 to embodiment 5
The all technical obtained is as shown in the table：
Claims (10)
1. a kind of fruity Chewable Tablets, it is characterised in that be made up of by mass percentage formula as below：
Natto：40~55%；Fruit raw material：10%~18%；Filler %：26~35%；Lubricant：2~4%；Flavouring agent：6~
20%, the formula rate sum is 100%；
The natto is hybrid bacterial strain fermentation natto, and its preparation method comprises 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, 25~30 DEG C of 48~72h of culture, is transferred to PE culture mediums, 32 DEG C of perseverances
Warm shaking table, the r/min of rotating speed 150 cultivate 48 h；
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.
2. fruity Chewable Tablets according to claim 1, it is characterised in that in step（1）In, described bean or pea are
Any one in soya bean, green soya bean, cowpea, black soya bean；Soak time is 12~20h.
3. fruity Chewable Tablets according to claim 1, it is characterised in that in step（3）In, the lactic acid bacteria is
Any one in Pediococcus pentosaceus, lactobacillus bulgaricus, streptococcus thermophilus, lactobacillus acidophilus, Lactobacillus casei；It is described mould
Bacterium be aspergillus, head mold, the people in Mucor any one.
4. fruity Chewable Tablets according to claim 1, it is characterised in that in step（3）In, the fermentation method
For a kind of or both combination in step fermentation and co-fermentation；Step fermentation is first adds mould, and ferment 24-48h, so
After inoculate Bacillus natto and lactobacillus solution, continue to ferment；Co-fermentation is Bacillus natto, and lactic acid bacteria is with mould seed liquor by not
Same ratio mixing, is then inoculated with sterilized bean or pea and is fermented.
5. fruity Chewable Tablets according to claim 1, it is characterised in that in step（3）In, the autoclaving
Time is 10~30min；The mixed proportion of Bacillus natto, lactic acid bacteria and mould is 3：2：1~1:1:0, inoculum concentration is 2~8%；Institute
Stating mixed fermentation condition is：30~37 DEG C of temperature, 20~30h of time；The ripening time is 24~48h.
6. fruity Chewable Tablets according to claim 1, it is characterised in that the fruit raw material includes fresh vegetable
Fruit extract made of fruit or inspissated juice or Fruit powder；The fruit is apple, pears, grape, watermelon, grapefruit, orange, awns
Fruit, blueberry, Kiwi berry, strawberry；
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.
7. fruity fermented vinegar egg effervescent tablet according to claim 6, it is characterised in that
The fruit extract preparation method is as follows：
Fresh vegetables and fruits are chosen, cleans, after break process, is extracted with the water of 10~15 times of volumes, 70~90 DEG C of temperature,
60~90min of time, it is repeated once after having extracted；After extraction terminates, it is spray-dried after leaching liquor is concentrated, produces fruit
Extract
The inspissated juice preparation method is as follows：Fresh fruit is chosen, is cleaned, after pulverization process, mashing so that pulp is thin
It is greasy uniform；Slurry is heat-treated 10min at a temperature of 85-90 DEG C, is subsequently cooled to 45-50 DEG C, adds 0.1-0.5g/L pectin
Enzyme, 1-2h is digested at 50 DEG C, slurry digest is finally heated to 75 DEG C, kept 5 min enzyme deactivations, cooling, filter, it is clear
Clearly；Then 0.1MPa vacuums, 60-120 min are concentrated at 60-70 DEG C, produce inspissated juice；
The fruit powder, preparation method thereof is as follows：
Choose full seed, be of moderate size fresh fruit, impurity elimination, mixer 8 min of mashing, slurry fine and smooth, uniform to pulp
Material is heat-treated 10min at a temperature of 85-90 DEG C, is subsequently cooled to 45-50 DEG C, adds 0.1-0.5g/L pectases, enzyme at 50 DEG C
1-2 h is solved, the slurry digested is finally heated to 75 DEG C, keeps 5 min enzyme deactivations, is cooled down, is filtered, clarification；Then
0.1MPa vacuums, 60-120 min are concentrated at 60-70 DEG C, be spray-dried after high-pressure homogeneous and produce Fruit powder.
8. a kind of preparation method of fruity 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, 25~30 DEG C of 48~72h of culture, is transferred to PE culture mediums, 32 DEG C of perseverances
Warm shaking table, the r/min of rotating speed 150 cultivate 48 h；
（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：By hybrid bacterial strain fermentation natto and pulverize and sieve rear Fruit powder, filler, lubricant, flavor enhancement
Mixing is homogenized, and fruity natto powder is made in then freeze-drying, and chewable tablets is made by pressed-disc technique；
By mass percentage：Natto：40~55%；Fruit powder 10%~18%；Filler：26~35%；Lubricant：2~4%；Rectify
Taste agent agent：6~20%, the formula rate sum is 100%.
9. a kind of preparation method of fruity 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, 25~30 DEG C of 48~72h of culture, is transferred to PE culture mediums, 32 DEG C of perseverances
Warm shaking table, the r/min of rotating speed 150 cultivate 48 h；
（3）The preparation of hybrid bacterial strain fermentation natto：Seed liquor is mixed in proportion, is then inoculated in sterilized bean or pea, adds
Enter fruit extract, carry out mixed fermentation in a manner of different fermentations, after fermentation ends, in 4 DEG C of after-ripening, hybrid bacterial strain fermentation is made
Natto；
（4）The preparation of chewable tablets：Hybrid bacterial strain fermentation natto, filler, lubricant, flavor enhancement are mixed and be homogenized, then
Fruity natto powder is made in freeze-drying, and chewable tablets is made by pressed-disc technique；
By mass percentage：Natto：40~55%；Fruit powder 10%~18%；Filler：26~35%；Lubricant：2~4%；Rectify
Taste agent agent：6~20%, the formula rate sum is 100%.
10. a kind of preparation method of fruity 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, 25~30 DEG C of 48~72h of culture, is transferred to PE culture mediums, 32 DEG C of perseverances
Warm shaking table, the r/min of rotating speed 150 cultivate 48 h；
（3）The preparation of hybrid bacterial strain fermentation natto：Seed liquor is mixed in proportion, is then inoculated in sterilized bean or pea, adds
Enter inspissated juice, carry out mixed fermentation in a manner of different fermentations, after fermentation ends, in 4 DEG C of after-ripening, hybrid bacterial strain fermentation is made and receives
Beans；
（4）The preparation of chewable tablets：Hybrid bacterial strain fermentation natto, filler, lubricant, flavor enhancement are mixed and be homogenized, then
Fruity natto powder is made in freeze-drying, and chewable tablets is made by pressed-disc technique；
By mass percentage：Natto：40~55%；Fruit powder 10%~18%；Filler：26~35%；Lubricant：2~4%；Rectify
Taste agent agent：6~20%, the formula rate sum is 100%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710853239.7A CN107647287A (en) | 2017-09-20 | 2017-09-20 | A kind of fruity Chewable Tablets and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710853239.7A CN107647287A (en) | 2017-09-20 | 2017-09-20 | A kind of fruity Chewable Tablets and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107647287A true CN107647287A (en) | 2018-02-02 |
Family
ID=61129850
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710853239.7A Pending CN107647287A (en) | 2017-09-20 | 2017-09-20 | A kind of fruity Chewable Tablets and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107647287A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108740798A (en) * | 2018-05-28 | 2018-11-06 | 陕西师范大学 | It is a kind of that there is the compound corn stigma for adjusting intestinal flora to chew piece preparation method |
| CN113632952A (en) * | 2021-08-17 | 2021-11-12 | 安徽工程大学 | Thrombolytic shelled melon seeds and preparation method thereof |
| CN114668111A (en) * | 2022-04-20 | 2022-06-28 | 中科沣文(南京)生物科技有限公司 | Chickpea natto and production process thereof |
| CN115024375A (en) * | 2022-01-10 | 2022-09-09 | 青海大学 | Huangguo pear chewable tablet and preparation method thereof |
Citations (3)
| 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 |
| 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 |
| CN106551394A (en) * | 2016-10-21 | 2017-04-05 | 镇江刘恒记食品有限公司 | A kind of health care vinegar pickled egg slice and preparation method thereof |
-
2017
- 2017-09-20 CN CN201710853239.7A patent/CN107647287A/en active Pending
Patent Citations (3)
| 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 |
| 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 |
| CN106551394A (en) * | 2016-10-21 | 2017-04-05 | 镇江刘恒记食品有限公司 | A kind of health care vinegar pickled egg slice and preparation method thereof |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108740798A (en) * | 2018-05-28 | 2018-11-06 | 陕西师范大学 | It is a kind of that there is the compound corn stigma for adjusting intestinal flora to chew piece preparation method |
| CN108740798B (en) * | 2018-05-28 | 2022-07-19 | 陕西师范大学 | Preparation method of compound corn stigma chewable tablet with function of regulating intestinal flora |
| CN113632952A (en) * | 2021-08-17 | 2021-11-12 | 安徽工程大学 | Thrombolytic shelled melon seeds and preparation method thereof |
| CN115024375A (en) * | 2022-01-10 | 2022-09-09 | 青海大学 | Huangguo pear chewable tablet and preparation method thereof |
| CN114668111A (en) * | 2022-04-20 | 2022-06-28 | 中科沣文(南京)生物科技有限公司 | Chickpea natto and production process thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN109717340B (en) | Fermentation preparation method of two-step cordyceps militaris enzyme combined with composite enzymolysis | |
| CN105249100B (en) | The production method of fermented fruits and vegetables juice and fermented glutinous rice beverage with compound functions | |
| CN101904525A (en) | Litchi fruit vinegar beverage and production method thereof | |
| CN102919355B (en) | Method for processing compound sour goat milk drink | |
| CN107647287A (en) | A kind of fruity Chewable Tablets and preparation method thereof | |
| CN105831248A (en) | Puerarin and black bean yoghourt | |
| CN107334024A (en) | A kind of preparation method for the rice beverage that ferments | |
| CN105595274A (en) | Method for producing Chinese wolfberry jam from Chinese wolfberry pomace from wine brewing | |
| CN106509103A (en) | Preparation method for brown rice flavor fermented yoghourt | |
| CN111493146A (en) | Preparation method of jasmine-flavored persimmon fermented milk | |
| CN107874155A (en) | A kind of fruity fermented vinegar egg chewable tablets and preparation method thereof | |
| CN104365845B (en) | A kind of preparation method of fermented type Mung Bean Milk Drink | |
| CN109090404A (en) | A kind of jujube bamboo shoots lactic fermentation fruit beverage and preparation method thereof | |
| CN116218748B (en) | Pea protein yoghurt starter and preparation method of pea protein yoghurt | |
| CN108812894A (en) | Coagulating type Hericium erinaceus Yoghourt and its processing method | |
| CN104397178A (en) | Kiwi fruit yoghourt | |
| CN107568602A (en) | A kind of hybrid bacterial strain fermentation Chewable Tablets and preparation method thereof | |
| CN106036334A (en) | Preparation method of pawpaw probiotics beverage | |
| CN105695287A (en) | Selenium-rich healthcare black vinegar containing black fungus and mulberries | |
| CN105505718A (en) | Health cordyceps sinensis and mulberry juice amber-colored dense wine rich in DNJ | |
| CN116138315A (en) | Polygonatum sibiricum composite fermentation functional soybean milk and preparation method thereof | |
| CN109674019A (en) | A kind of soy sauce prepared using plum | |
| CN105285619A (en) | Edible fungus plant protein drink and preparation method thereof | |
| CN109588708A (en) | A kind of bastardtoadflaxlike swallowwort herb and fruit fermentation liquid and preparation method thereof and beverage | |
| CN107410817A (en) | A kind of fruity 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 | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20180202 |