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Konjac natto fine powder and preparation method thereof

A technology of natto flour and konjac flour, applied in food science and other directions, can solve the problems of destroying the nutrient composition of pharmaceuticals, unsuitable for edible taste, cumbersome preparation process, etc., to prevent cardiovascular diseases, increase edible flavor, and promote digestion and absorption. Effect

Active Publication Date: 2020-09-08
北京中科卓尔生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Simply eating natto products has relatively simple nutritional components, and after fermented natto has a special fermented smell, which is not suitable for most people's food taste
The patent with authorized notification number CN103404757A discloses a special diet for patients with hyperglycemia. Natto, red yeast rice and other ingredients are added in the patent to improve blood circulation in the human body. Since the health care medicine involves many components, its The preparation process is relatively cumbersome, and its preparation process involves high temperature curing, which may destroy the nutrients in the medicine

Method used

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  • Konjac natto fine powder and preparation method thereof
  • Konjac natto fine powder and preparation method thereof
  • Konjac natto fine powder and preparation method thereof

Examples

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Effect test

Embodiment 1

[0033] Embodiment one: a kind of preparation method of konjac natto fine powder is prepared, comprises the following steps:

[0034] Step 1: Grind and sieve 35g of natto powder, 30g of konjac powder and 18g of kudzu powder to prepare 80-mesh powder for later use, and keep the grinding temperature at 35-40°C;

[0035] Step 2: Hawthorn powder 5g is sliced ​​from hawthorn, freeze-dried, ground and sieved to obtain a 100-mesh powder, and the grinding temperature is lower than 50°C;

[0036] Step 3: 5g of xylitol is prepared by grinding and sieving, with a particle size of 1-2mm;

[0037] Step 4: 6g of wheat bran and 6g of corn silk are chopped and ground, and the particle size is 0.5-2mm;

[0038] Step 5: Natto powder, konjac powder, kudzu powder, hawthorn powder, xylitol, wheat bran and corn silk are all pre-freeze-dried to remove water;

[0039] Step 6: Add cooling water to the outside of the mixing tank, and the stirring temperature is lower than 40°C. Divide natto powder, ko...

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Abstract

The invention relates to a konjac natto fine powder, which comprises the following components expressed in parts by weight: 30-40 parts of natto powder; 25-35 parts of konjac powder; 15-20 parts of pueraria powder; 5-8 parts of hawthorn powder 13‑23 parts of auxiliary additives; auxiliary additives include xylitol, wheat bran and corn silk. Konjac and other nutrients are added to natto and matched with natto to give full play to the active ingredients in each component and promote human digestion and absorption.

Description

technical field [0001] The invention relates to the field of natto health food, more specifically, it relates to a konjac natto fine powder and a preparation method thereof. Background technique [0002] Natto is made from soybeans fermented by natto bacteria. Natto contains linoleic acid, nattokinase and other ingredients, which have health functions such as lowering cholesterol and dissolving blood clots. Because it can be eaten as a health product and improve the microcirculation of the human body, natto has been loved by everyone since it was introduced into China. Common natto products mostly use different processes to make natto products in forms such as powder, tablet, and capsule. Simply eating natto products has relatively single nutritional components, and after fermented natto has a special fermented smell, which is not suitable for most people's food taste. The patent with authorized notification number CN103404757A discloses a special diet for patients with hy...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L11/00A23L19/10A23L33/10A23L11/50
Inventor 黄齐云
Owner 北京中科卓尔生物科技有限公司
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