Preparation method of natto pure powder tablet without any auxiliary material

Abstract

The invention relates to a preparation method of a natto pure powder tablet without any auxiliary material and belongs to the field of medicines and health products. The preparation method specifically comprises the following steps: mashing natto and immersing the natto into water with the volume being 10-20 times as much as that of the natto; decompressing and distilling at a low temperature ranging from 30 DEG C to 40 DEG C until the water is completely evaporated; taking out the natto, and carrying out low-temperature vacuum drying or freezing drying on the natto until the moisture content is 5%-11%; and crushing and sieving to obtain refined natto powder. The refined natto powder has small ammonia odor and few grease components; and active components including nattokinase and the like are not lost, so that the refined natto powder is a natto deep processing product which is good for health. The refined natto powder has good mobility and compressibility and is very suitable for being pressed into tablets, and the 100% pure natto powder tablets can be prepared. The prepared natto pure powder tablets have a pure mouth feel and are very suitable for consumers liking eating pure natto with original flavor.

Description

technical field [0001] The invention belongs to the field of medicine and health products, and in particular relates to a preparation method of natto pure powder tablets without adding any auxiliary materials. Background technique [0002] Natto, soybean fermented by Bacillus natto, is a health food rich in Japan. At present, the health effects of natto are highly recognized by the whole world, especially in East Asia and Southeast Asia, and there are many people who eat it. And the health product that natto is made, biological agent are also widely accepted by people. [0003] Natto has a history of more than one thousand years in Japan. Natto was originally fermented by Bacillus natto on straw and made in temple kitchens. Because the temple kitchens are called "Nasuo", they are called natto. Natto was once an important source of nutrition for vegetarian monks, and also a nutritional food for the Japanese royal family, monks, nobles, and samurai. [0004] Natto has high...

AI Technical Summary

Problems solved by technology

However, the natto slices prepared by adding auxiliary materials dilute the original flavor of natto on the one hand, and on the other hand will bring additional quality risks to the final product due to the uneven quality of auxiliary materials sold on the market.