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Natto green tea effervescent tablet and preparation method thereof

A technology for natto and tea brewing, which is applied in the field of natto and matcha effervescent tablets and their preparation, and achieves the effects of simple preparation process, well-preserved and high bioavailability.

Inactive Publication Date: 2011-04-20
卢磊磊 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0008] Therefore, how to make the nutritious and healthy natto and matcha into effervescent tablets through a certain preparation method, on the one hand, improve the absorption rate and bioavailability of the nutrients contained in the two, and retain the solubility of nattokinase. Suppository effect, on the other hand, provides a new dosage form, which has not been reported in the literature

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0063] a) Raw material drying

[0064] 1) The main raw materials of fresh natto and matcha are 250g and 1000g respectively, and they are vacuum-low-temperature freeze-dehydrated and dried with a dehydration dryer to obtain fine particles or powders;

[0065] 2) 625g of organic acid, 375g of sodium bicarbonate, correctives, lubricants, sweeteners, and fragrances that meet the national standard requirements are placed in 50 degrees of drying respectively, and wherein the excipients are placed in 28 degrees of drying, so that each material Moisture content is less than 2%;

[0066] b) Ultraviolet sterilization treatment

[0067] c) Coarse crushing

[0068] The raw materials processed in steps a) and b) are respectively pulverized, sieved, and passed through a 40-mesh sieve;

[0069] d) fine crushing

[0070] 1) The natto and matcha powders in step c) are finely pulverized and passed through 800-3000 mesh respectively;

[0071] 2) finely pulverize the auxiliary material powde...

Embodiment 2

[0087] a) Raw material drying

[0088] 1) Take 300g and 1200g of fresh natto and matcha main raw materials respectively, and dehydrate and dry them in a low-temperature vacuum with a dehydration dryer to obtain microporous granules or powdery finished products;

[0089] 2) 900g of organic acid, 1100g of sodium bicarbonate, correctives, lubricants, sweeteners, and fragrances that meet the national standard requirements are placed in 40°C drying respectively, and the excipients are placed in 20°C drying, so that each material Moisture content is less than 2%;

[0090] b) Ultraviolet sterilization treatment

[0091] c) Coarse crushing

[0092] The raw materials processed in steps a) and b) are respectively pulverized, sieved, and passed through a 40-mesh sieve;

[0093] d) fine crushing

[0094] 1) The natto and matcha powders in step c) are finely pulverized and passed through 800-3000 mesh respectively;

[0095] 2) finely pulverize the auxiliary material powder in step c),...

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Abstract

The invention relates to a natto green tea effervescent tablet and a preparation method thereof. The natto green tea effervescent tablet belongs to a food and a health-care product. The novel natto green tea effervescent tablet and the preparation method thereof adopt the modern effervescence and nanometer technologies. The natto green tea effervescent tablet comprises the following components in percentage by weight: 5-30 wt% of natto, 20-60 wt% of green tea, 15-30 wt% of sodium bicarbonate, 25-45 wt% of edible organic acid and a proper quantity of auxiliary materials. Before prepared into the effervescent tablet, the natto green tea in the invention is subject to circulated enzymolysis for several times; then, polypeptide with low molecular weight and polypeptide with large molecular weight are separated, the molecule amount of the obtained polypeptide with low molecular weight is mainly below 2000, and the obtained polypeptide is a short polypeptide mixture; and after enzymolysis, the natto is not subject to nanocrystallization processing, but the polypeptide with large molecular weight, which is produced after green tea enzymolysis, is subject to nanocrystallization processing. By using the invention, the bioavailability of the natto green tea is improved and beneficial nutrient components are reserved so as to obtain the food therapy and health care effects of natto and green tea. In addition, specific combined food therapy and health care effect of natto and green tea and be predicted, therefore, the natto green tea effervescent tablet has common advantages of the effervescent tablet and wide application prospect.

Description

technical field [0001] The invention relates to a natto matcha effervescent tablet and a preparation method thereof, in particular to a natto matcha effervescent tablet prepared by combining modern effervescence technology and nanotechnology, which belongs to food and health products. Background technique [0002] Both natto and matcha originated in China and have a history of thousands of years. Natto is a flat round bean made from soybeans fermented by natto bacteria. It is a very common functional food in Japan. Food, natto is rich in high-quality protein, amino acids, organic acids and physiologically active factors. In 1987, Japanese scientist Professor Yoko Sumi discovered nattokinase in natto. Strongly dissolves thrombus (Fujita M, Biochemical and Biophysical Research Communication, 1993.197(3): 1340-1347), has a half-life of up to 2 hours and has no hemolytic side effects. In addition, natto can prevent high blood pressure, contains natural antioxidant ingredients, ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/14A23F3/30
Inventor 卢磊磊李福生卢淼淼卢晶晶
Owner 卢磊磊
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