CN107997157A - Quick-freezing type food containing Nattokinase - Google Patents
Quick-freezing type food containing Nattokinase Download PDFInfo
- Publication number
- CN107997157A CN107997157A CN201711254624.6A CN201711254624A CN107997157A CN 107997157 A CN107997157 A CN 107997157A CN 201711254624 A CN201711254624 A CN 201711254624A CN 107997157 A CN107997157 A CN 107997157A
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- Prior art keywords
- nattokinase
- quick
- concentrate
- freezing type
- core material
- Prior art date
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- Pending
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- 229940086319 nattokinase Drugs 0.000 title claims abstract description 49
- 108010073682 nattokinase Proteins 0.000 title claims abstract description 49
- 235000013305 food Nutrition 0.000 title claims abstract description 18
- 238000007710 freezing Methods 0.000 title claims abstract description 14
- 239000011162 core material Substances 0.000 claims abstract description 17
- 239000012141 concentrate Substances 0.000 claims abstract description 15
- 239000000463 material Substances 0.000 claims abstract description 10
- 239000000843 powder Substances 0.000 claims abstract description 10
- 235000011201 Ginkgo Nutrition 0.000 claims abstract description 6
- 235000008100 Ginkgo biloba Nutrition 0.000 claims abstract description 6
- 230000008014 freezing Effects 0.000 claims abstract description 5
- 229920000642 polymer Polymers 0.000 claims abstract description 5
- 244000194101 Ginkgo biloba Species 0.000 claims abstract 2
- 239000000203 mixture Substances 0.000 claims description 8
- 238000007789 sealing Methods 0.000 claims description 3
- 241000193830 Bacillus <bacterium> Species 0.000 claims description 2
- 238000005253 cladding Methods 0.000 claims description 2
- 239000003527 fibrinolytic agent Substances 0.000 claims description 2
- 230000003480 fibrinolytic effect Effects 0.000 claims description 2
- 239000012530 fluid Substances 0.000 claims description 2
- 239000006228 supernatant Substances 0.000 claims description 2
- 240000007817 Olea europaea Species 0.000 claims 1
- 230000036541 health Effects 0.000 abstract description 12
- 230000002537 thrombolytic effect Effects 0.000 abstract description 9
- 239000003814 drug Substances 0.000 abstract description 7
- 239000004006 olive oil Substances 0.000 abstract description 7
- 235000008390 olive oil Nutrition 0.000 abstract description 7
- 208000007536 Thrombosis Diseases 0.000 abstract description 5
- 235000015110 jellies Nutrition 0.000 abstract description 3
- 239000008274 jelly Substances 0.000 abstract description 3
- 238000002156 mixing Methods 0.000 abstract description 3
- 235000013557 nattō Nutrition 0.000 abstract description 3
- 102220547770 Inducible T-cell costimulator_A23L_mutation Human genes 0.000 abstract description 2
- 235000008429 bread Nutrition 0.000 abstract description 2
- 201000010099 disease Diseases 0.000 abstract description 2
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 abstract description 2
- 102220214412 rs886288172 Human genes 0.000 abstract description 2
- 239000000047 product Substances 0.000 description 27
- 238000000034 method Methods 0.000 description 5
- 241000218628 Ginkgo Species 0.000 description 4
- 239000000654 additive Substances 0.000 description 4
- 230000000996 additive effect Effects 0.000 description 4
- 238000005516 engineering process Methods 0.000 description 4
- 230000008569 process Effects 0.000 description 4
- 238000012545 processing Methods 0.000 description 4
- 210000001367 artery Anatomy 0.000 description 3
- 210000004369 blood Anatomy 0.000 description 3
- 239000008280 blood Substances 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 239000007788 liquid Substances 0.000 description 3
- 238000004519 manufacturing process Methods 0.000 description 3
- 206010008190 Cerebrovascular accident Diseases 0.000 description 2
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 2
- 208000006011 Stroke Diseases 0.000 description 2
- 239000003146 anticoagulant agent Substances 0.000 description 2
- 235000013361 beverage Nutrition 0.000 description 2
- 210000004204 blood vessel Anatomy 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 150000001875 compounds Chemical class 0.000 description 2
- 238000002360 preparation method Methods 0.000 description 2
- 238000007493 shaping process Methods 0.000 description 2
- 230000002195 synergetic effect Effects 0.000 description 2
- LUEWUZLMQUOBSB-FSKGGBMCSA-N (2s,3s,4s,5s,6r)-2-[(2r,3s,4r,5r,6s)-6-[(2r,3s,4r,5s,6s)-4,5-dihydroxy-2-(hydroxymethyl)-6-[(2r,4r,5s,6r)-4,5,6-trihydroxy-2-(hydroxymethyl)oxan-3-yl]oxyoxan-3-yl]oxy-4,5-dihydroxy-2-(hydroxymethyl)oxan-3-yl]oxy-6-(hydroxymethyl)oxane-3,4,5-triol Chemical compound O[C@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@@H](O[C@@H]2[C@H](O[C@@H](OC3[C@H](O[C@@H](O)[C@@H](O)[C@H]3O)CO)[C@@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O LUEWUZLMQUOBSB-FSKGGBMCSA-N 0.000 description 1
- 244000247812 Amorphophallus rivieri Species 0.000 description 1
- 235000001206 Amorphophallus rivieri Nutrition 0.000 description 1
- 208000017667 Chronic Disease Diseases 0.000 description 1
- 229920002581 Glucomannan Polymers 0.000 description 1
- 229920002752 Konjac Polymers 0.000 description 1
- 244000018633 Prunus armeniaca Species 0.000 description 1
- 235000009827 Prunus armeniaca Nutrition 0.000 description 1
- 208000034189 Sclerosis Diseases 0.000 description 1
- BQCADISMDOOEFD-UHFFFAOYSA-N Silver Chemical compound [Ag] BQCADISMDOOEFD-UHFFFAOYSA-N 0.000 description 1
- 208000027418 Wounds and injury Diseases 0.000 description 1
- 238000009825 accumulation Methods 0.000 description 1
- 239000004480 active ingredient Substances 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 230000002785 anti-thrombosis Effects 0.000 description 1
- 229940127219 anticoagulant drug Drugs 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 230000017531 blood circulation Effects 0.000 description 1
- 230000036772 blood pressure Effects 0.000 description 1
- 210000004556 brain Anatomy 0.000 description 1
- 239000006227 byproduct Substances 0.000 description 1
- 210000001736 capillary Anatomy 0.000 description 1
- 239000002775 capsule Substances 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 238000004140 cleaning Methods 0.000 description 1
- 239000008199 coating composition Substances 0.000 description 1
- 239000000470 constituent Substances 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 230000006378 damage Effects 0.000 description 1
- 230000018109 developmental process Effects 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 235000013376 functional food Nutrition 0.000 description 1
- 239000000499 gel Substances 0.000 description 1
- 229940046240 glucomannan Drugs 0.000 description 1
- 238000000227 grinding Methods 0.000 description 1
- 230000008676 import Effects 0.000 description 1
- 208000014674 injury Diseases 0.000 description 1
- 235000010485 konjac Nutrition 0.000 description 1
- 239000000252 konjac Substances 0.000 description 1
- 231100000518 lethal Toxicity 0.000 description 1
- 230000001665 lethal effect Effects 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 235000021590 normal diet Nutrition 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 235000015277 pork Nutrition 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 238000012958 reprocessing Methods 0.000 description 1
- 230000005070 ripening Effects 0.000 description 1
- 239000004332 silver Substances 0.000 description 1
- 229910052709 silver Inorganic materials 0.000 description 1
- 239000007901 soft capsule Substances 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 230000004083 survival effect Effects 0.000 description 1
- 230000008719 thickening Effects 0.000 description 1
- 230000002792 vascular Effects 0.000 description 1
- 210000003462 vein Anatomy 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 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
- 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
-
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/36—Freezing; Subsequent thawing; Cooling
-
- 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
- A23L31/00—Edible extracts or preparations of fungi; Preparation or treatment thereof
-
- 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
- A23L33/115—Fatty acids or derivatives thereof; Fats or oils
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P10/00—Shaping or working of foodstuffs characterised by the products
- A23P10/30—Encapsulation of particles, e.g. foodstuff additives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
- A23P20/20—Making of laminated, multi-layered, stuffed or hollow foodstuffs, e.g. by wrapping in preformed edible dough sheets or in edible food containers
- A23P20/25—Filling or stuffing cored food pieces, e.g. combined with coring or making cavities
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Mycology (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Microbiology (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
A kind of quick-freezing type food containing Nattokinase, belong to A23L or A23P in Patent classificating number；At present thrombotic disease into it is a kind of can take people's life by force in moment and the high common disease of disability rate and current known most effective thrombolysis material is exactly Nattokinase, usual people mainly obtains Nattokinase from two kinds of approach：First, all it is less susceptible to allow people to receive and make by oneself cumbersome in terms of by edible natto product but this based article taste or mouthfeel；Another approach is absorbed by taking medicine or health products；The application provide the class skin jelly food for containing Nattokinase be by Nattokinase concentrate and ginkgo powder and olive oil mixing after it is quick-frozen into cube polymer as core material A by agaric paste as the covering material B to the core material by realize seal coat made of quick freezing type recombiner unit；So people can be made also to obtain taste preferably by way of daily bread and the Nattokinase of cheaper and required other thrombolysis things.
Description
Technical field
This application involves food processing field making processing technology espespecially related with natto product, in Patent classificating number
Middle category A23L or A23P.
Background technology
Now, the aging of social population has come into the accelerated development phase, it means that future has more and more
People must face the puzzlement that health deteriorates and chronic disease is brought and therefore produce various new social demands and consumption demand,
The prevention demand directly related with thrombotic disease especially merits attention among these, and the quality of blood vessel and blood determines the health of human body
And the service life, thrombotic disease has become a kind of at present can take people's life and the lethal and high common disease of disability rate by force in moment, press
Reported according to China News Service：As soon as China just had a people that apoplexy occurs in average every 12 seconds now, there is within every 21 seconds a people because of apoplexy
Pass away, the headstroke incidence of Chinese has been even up to 3--5 times of occidentals；This is not only a kind of present situation and have can
A kind of more and more fiery normality can be become.It is most important in daily life for the patient and potential patient of thrombotic disease to work as
Be exactly so solve the problems, such as in terms of thrombolysis and current known most effective thrombolysis material be exactly Nattokinase, usual people mainly from
Two approach obtain Nattokinase：When by edible natto product but this based article in terms of taste or mouthfeel all
Make people beyond affordability, and make by oneself also cumbersome；Another way is by medicine or health products obtain but medicine
Aspect is mainly then in terms of health products due to being subject to patent protection therefore to hold at high price from Japanese import at present
It can only be met by reprocessing obtained some omnifarious products, this kind of health products with freeze-dried powder prepared by Nattokinase
The selection of a minority and therein most of it can only also allow consumer satisfaction for the moment；Why not Nattokinase and people
Diet come together to solve the problems, such asThis is because Nattokinase is typically only capable to keep it below 50 degree
Activity and the process of food generally also be exactly by high temperature make food ripening process, this with required by Nattokinase
Survival condition is exactly antipodal, is probably exactly that this reason makes people seldom consider to eat using Nattokinase as one kind
Product additive is supplied to those to have the consumer of thrombolysis demand；But actually this simply in contrast the problem of, i.e. if
Nattokinase can be added in some quick-freezing types or the daily bread that need not be heated in a manner of quick-frozen and effectively maintain its work
Property can just allow consumer to break away to the undue of health products or medicine to rely on, this is clearly related with supply side but for a long time by people
The problem of ignoring, applicant thinks：Preferably sealed using the mixture for containing Nattokinase as a kind of core material of quick freezing type
In the presence of pasting in this kind of gelatinous functional food or quick-frozen food, so not only can directly eat it but also can as agaric
Using it as a kind of companion's formula additive of cool beverage type and from taste or in price all than medicine or health products
More meet consumer's needs.
The content of the invention
The application provides a kind of quick-freezing type food containing Nattokinase, the quick-frozen food be by Nattokinase concentrate,
The cube polymer of the quick-frozen formation of the mixture of ginkgo powder and olive oil is as core material A and by agaric paste as to the core
The encapsulating material B of material seals quick freezing type recombiner unit or the gelatinous quick-frozen recombiner unit that cladding is formed by realizing,
Brief description of the drawings
Give and be described in detail below in conjunction with attached drawing.A kind of attached drawing non-limiting examples that the invention has been described provides, wherein：Fig. 1
It is the diagrammatic cross-section of quick-frozen food of the present invention.Fig. 2 is cube core material A its microstructure signals shown in Fig. 1
Figure.
Embodiment
The quick-frozen food is as core material A and to paste conduct by agaric by cube polymer together as shown in Figure 1
The quick freezing type recombiner unit or gelatinous quick-frozen compound for coating composition is sealed by realizing to the encapsulating material B of the core material
Unit；The agaric paste B refers to be similar to jelly through grinding obtained one kind after being mixed with water with the agaric after cooking that is soaked
The dope of formula, this agaric paste in terms of cleaning enteron aisle and blood rubbish especially anticoagulant, antithrombotic, reducing blood lipid and
There is significant edible value in terms of softening blood vessel, can be played as encapsulating compound in terms of thrombolysis and Nattokinase
Synergistic effect.It is not difficult to find out from figure：1, it is this to be sealed up for safekeeping using Nattokinase mixture as a kind of core material in gelatinous
Mode in mixture seals the material containing Nattokinase in soft capsule up for safekeeping and nothing with pharmacy procedure in fact
Difference in matter.2, it is cuboidal that the recombiner unit is not necessarily required in fact, can also be prepared into justifying completely
Cylindricality or round bottom type, that is to say, that the product is in terms of packaging and there is no be particularly limited to, can not only be used for a kind of cube
It can also be realized respectively with miniature Cola Cup using round bottom type structure in the sealing container of the shape setted structure side of being assembled in die bed
Pack.3, in addition, the product also must be not necessarily form using quick frozen product, only need to be according to the prior art
Added in agaric paste a kind of special konjac glucomannan of compounded can make its be maintained at stable gel state below 50 degree and
Active principle in Nattokinase below 40 degree will not loss of activity, of course for ensuring that product quality still should try one's best
Be prepared into being more convenient for the quick-freezing type food of accumulating.As shown in Figure 2, the cube core material A is dense by Nattokinase
The mixture of contracting liquid A1, ginkgo powder A2 and olive oil A3 are formed through quick-frozen shaping；The Nattokinase concentrate A1 refers to
Lived with the fibrinolytic of the centrifuged supernatant wherein Nattokinase of the Nattokinase zymotic fluid of Nattokinase hay bacillus preparation
Concentrate of the property between 200-400IU, the ratio that Nattokinase concentrate A1 occupies in the mixture are no less than institute
State 1/3rd of cube core material A gross weights；The technology that Nattokinase is obtained by liquid condition is a kind of relatively more first in fact
Into prior art, it is more efficient also more to prepare Nattokinase compared with the technology liquid condition that Nattokinase is prepared under solid state
Selection suitable for microminiature enterprise, this also mean that product described herein in terms of the source of Nattokinase concentrate
And any technical obstacle is not present；The ginkgo powder A2 can effectively facilitate brain and limb blood circulation ability and keep artery,
Vein and capillary intensity and elasticity are allowed to escape injury, are mainly for this product as a kind of powdery additive
It can play the role of aggregate and thickening in mixed process in it；Olive oil A3 is then that one kind can protect the heart from many aspects
The natural materials of vascular system, can not only prevent artery sclerosis and its caused complication, the artery that can relax, reduce blood
Pressure and the part cholesterol of clear intravascular accumulation are while also have the function of improving internal system concurrently；By ginkgo powder
Realizing to mix with Nattokinase concentrate with olive oil not only can produce thrombolysis synergistic function but also contribute to what is realized
The quick-frozen shaping of the cube core material A and the simplification of manufacturing process, the concentrate of Nattokinase with olive oil and silver
Apricot powder mixing after in disperseed and be clamped package status, olive oil begins to change into paste, the mixing at subzero 7 degree
Thing almost can also lump at subzero 10 degree youngster, Nattokinase also just becomes a kind of speed therewith in this case
The constituent component of jelly type polymer, and be essentially all with pouring type by some simple moulds in whole preparation process
The simple operations of realization.Why need to be prepared into cuboidal core by the quick-frozen mixture by Nattokinase concentrate A1
Material, except can bring manufacturing process simplify in addition to, more primarily to realize the product standardization and standardization,
This is related to some most basic pricing principles and transaction theory problem, i.e. as a kind of commodity, your price must be with your institute
The thing sold substantially is consistent, cannot be you this steamed stuffed bun is big together, that steamed stuffed bun is small together, but realizes system
One charge, the concentrate of still more Nattokinase is hard-earned after all, therefore only realizes that the core material A is in specification
The principle of the unified unified price and the fair deal that are possible to implement product and just more meet consumer in reality
The specific requirement proposed during selection., as described above, most of health products related with Nattokinase are substantially currently on the market
Also be all obtained again through deep processing by the use of Nattokinase concentrate as first product final products, such as Nattokinase freeze-dried powder and
Capsule containing freeze-dried powder, it is to be noted that this kind of deep processing can not improve the taste of Nattokinase just for the sake of prolonging
It is long it shelf-life or avoid as far as possible because storage and transport process make product gradually lose its active ingredient but so this also just with
The cost of manufacture for having raised the product, these costs are last or to be transmitted in the price of product and finally by product
Consumer undertake, this is like that those pack magnificent moon cake, thing also just so matter but its moon in fact of the inside
Cake box is expensive；Also same reason is just being in order at using herein described technical solution to really needing to solve thrombolysis
It is more to one's profit by the identical health products of effect than referring to for the consumer of problem, especially when in view of thrombus patient couple
Situation is even more when the demand of thrombolysis is not only thing overnight, is likely to a long endless and regular demand
It is in this way, complete if herein described product is brought and is compared with existing similar health products or medicine in this case
It is reasonable that the technical solution that the application proposes almost is equal to be to provide one kind to consumer to be obtained with least cost
The effective means of Nattokinase.
As previously described, this quick-freezing type food that the application provides can both be made a kind of be similar to as jellied pork skin
Daily assistant food product can also be as companion's formula additive of beverage type, and compared with being also more suitable for for health products or medicine
Selection of the people on normal diet.
Claims (1)
1. a kind of quick-freezing type food containing Nattokinase, the quick-frozen food are with Nattokinase concentrate, ginkgo powder and olive
The mixture of oil it is quick-frozen into cube polymer lead to as the encapsulating material B to the core material as core material A and by agaric paste
Cross the quick freezing type recombiner unit or gelatinous quick-frozen recombiner unit for realizing that sealing cladding is formed, it is characterised in that：
(1) the Nattokinase zymotic fluid that the Nattokinase concentrate (A1) described in refers to be prepared with Nattokinase hay bacillus passes through
Concentrate of the obtained fibrinolytic of supernatant wherein Nattokinase between 200-400IU, the concentrate are centrifuged described
Cube core material A in the weight ratio occupied be no less than 1/3rd of gross weight；
(2) the quick-freezing type food described in can not only be used in a kind of sealing container of the supporting side's of the being assembled in die bed of cube shaped frame
It can respectively be realized using miniature Cola Cup and packed.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711254624.6A CN107997157A (en) | 2017-12-01 | 2017-12-01 | Quick-freezing type food containing Nattokinase |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711254624.6A CN107997157A (en) | 2017-12-01 | 2017-12-01 | Quick-freezing type food containing Nattokinase |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107997157A true CN107997157A (en) | 2018-05-08 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201711254624.6A Pending CN107997157A (en) | 2017-12-01 | 2017-12-01 | Quick-freezing type food containing Nattokinase |
Country Status (1)
| Country | Link |
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| CN (1) | CN107997157A (en) |
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|---|---|---|---|---|
| CN103766904A (en) * | 2014-01-22 | 2014-05-07 | 重庆师范大学 | Preparation of capsule with function of lowering lipid and facilitating feces excretion and application of capsule |
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| CN105963690A (en) * | 2016-06-24 | 2016-09-28 | 方捷 | Thrombolytic nattokinase composition and method for preparing same |
| CN106035721A (en) * | 2016-07-27 | 2016-10-26 | 宋波 | Quick-frozen food made from bean products |
| CN107302996A (en) * | 2016-04-18 | 2017-10-31 | 杨艳春 | A kind of health food of assistant lipid-lowering thrombolysis anti arteriosclerosis and preparation method thereof |
| CN107375913A (en) * | 2017-09-11 | 2017-11-24 | 南京御匾国健生物科技有限公司 | A kind of thrombus dredging collateral medicine for loading Nattokinase and preparation method thereof |
-
2017
- 2017-12-01 CN CN201711254624.6A patent/CN107997157A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103766904A (en) * | 2014-01-22 | 2014-05-07 | 重庆师范大学 | Preparation of capsule with function of lowering lipid and facilitating feces excretion and application of capsule |
| CN105146256A (en) * | 2015-08-27 | 2015-12-16 | 方炜 | Healthcare rice vinegar-natto composite black fungus jelly and preparation method thereof |
| CN107302996A (en) * | 2016-04-18 | 2017-10-31 | 杨艳春 | A kind of health food of assistant lipid-lowering thrombolysis anti arteriosclerosis and preparation method thereof |
| CN105963690A (en) * | 2016-06-24 | 2016-09-28 | 方捷 | Thrombolytic nattokinase composition and method for preparing same |
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