CN106983082B

CN106983082B - Konjak natto fine powder and preparation method thereof

Info

Publication number: CN106983082B
Application number: CN201710143313.6A
Authority: CN
Inventors: 黄齐云
Original assignee: Beijing Zhongke Zhuoer Biotechnology Co ltd
Current assignee: Beijing Zhongke Zhuoer Biotechnology Co ltd
Priority date: 2017-03-11
Filing date: 2017-03-11
Publication date: 2020-09-08
Anticipated expiration: 2037-03-11
Also published as: CN106983082A

Abstract

The invention relates to konjak natto powder which comprises the following components in parts by weight: 30-40 parts of natto powder; 25-35 parts of konjac flour; 15-20 parts of kudzu root powder; 5-8 parts of hawthorn powder; 13-23 parts of auxiliary additive; the auxiliary additive comprises xylitol, testa Tritici and stigma Maydis. Various nutrient substances such as konjak and the like are added into the natto to be matched with the natto, so that the effective components in each component are fully exerted, and the digestion and absorption of a human body are promoted.

Description

Konjak natto fine powder and preparation method thereof

Technical Field

The invention relates to the field of natto health-care food, in particular to konjac natto fine powder and a preparation method thereof.

Background

The natto is prepared by fermenting soybean with bacillus natto, contains linoleic acid, nattokinase and other components, and has the health-care functions of reducing cholesterol, dissolving thrombus and the like. Because the natto can be eaten as a health-care product and improves the microcirculation of a human body, the natto is deeply popular with people since being introduced into China. The common natto products are mostly prepared into natto products in the forms of powder, tablets, capsules and the like by using different processes. The purely edible natto product has relatively single nutrient components, and the natto has a special fermentation smell after fermentation, so that the natto is not suitable for the edible taste of most people. The patent with the publication number of CN103404757A discloses a special diet for patients with hyperglycemia, which is added with a plurality of components such as natto, red yeast rice and the like for improving the blood circulation of human bodies, and the health care medicament relates to a plurality of components, so the preparation process is complicated, and the preparation process involves high-temperature curing and can damage the nutrient components in the medicament.

Disclosure of Invention

The invention aims to provide the konjak natto powder and the preparation method thereof, which are characterized in that a plurality of nutrient substances such as konjak and the like are added into natto to be matched with the natto, so that the effective components in each component are fully exerted, and the digestion and absorption of a human body are promoted.

The above object of the present invention is achieved by the following technical solutions: the konjac natto fine powder comprises the following components in parts by weight:

the auxiliary additive comprises xylitol, testa Tritici and stigma Maydis.

Furthermore, the weight portions of the xylitol, the wheat bran and the corn stigma are respectively 3-5, 5-10 and 5-8.

By adopting the technical scheme, the natto powder is rich in nutritional substances such as nattokinase, natto isoflavone, saponin and the like, and can promote microcirculation in vivo. The konjac flour mainly contains glucomannan, and is swelled after meeting water to form a three-dimensional network structure, so that the konjac flour can easily form stable suspension in water when being eaten, and layering is reduced. After entering human body, the food swells in intestines and stomach, so that satiety is easy to generate, and the food intake is reduced. The wheat bran and the corn silk contain magnesium ions which have an activating effect on the nattokinase and can enable the nattokinase to play a relatively long-term effect in vivo. In addition, the addition of fructus crataegi powder and xylitol into refined powder of rhizoma Amorphophalli and semen Sojae Preparatum can improve special odor of semen Sojae Preparatum and edibility. The added wheat bran and corn stigma exist in the form of particles or fibers with different sizes, so that the chewiness of the konjak natto powder is improved during eating, and the digestion and absorption of the konjak natto powder by a human body are further promoted. After entering human body, the dietary fibers in the konjac flour, the wheat bran and the corn stigma promote gastrointestinal peristalsis, reduce the detention time of harmful substances in intestinal tracts and remove intestinal tract garbage in time. The flavone in radix Puerariae can regulate microcirculation in vivo with semen Sojae Preparatum powder, and can relieve osteoporosis symptoms. When eating, the rhizoma Amorphophalli and semen Sojae Preparatum powder is soaked in warm water for oral administration.

Preferably, the konjak natto powder comprises the following components in parts by weight:

through multiple tests and adjustments, the konjac natto fine powder prepared by using the proportion has the effects of reducing blood pressure and blood fat, relieving cardiovascular and cerebrovascular diseases, promoting urination, relieving constipation, relieving osteoporosis and the like for a long time.

Further, a method for preparing the konjak natto powder comprises the following steps:

step 1: grinding semen Sojae Preparatum powder, rhizoma Amorphophalli powder and radix Puerariae powder, and sieving at 35-40 deg.C;

step 2: the fructus crataegi powder is prepared by slicing fructus crataegi, freeze drying, grinding into powder, and sieving, wherein the grinding temperature is lower than 50 deg.C;

and step 3: grinding xylitol and sieving with 100 mesh sieve;

and 4, step 4: the wheat bran and the corn stigma are cut up and ground, and the particle size is 0.5-2 mm;

and 5: freeze drying natto powder, rhizoma Amorphophalli powder, radix Puerariae powder, fructus crataegi powder, xylitol, testa Tritici and stigma Maydis in advance to remove water;

step 6: adding cooling water to the outer side of the stirring tank, stirring at a temperature lower than 40 ℃, and uniformly dividing natto powder, konjac powder and kudzu root powder into two parts; pouring xylitol, wheat bran and corn stigma into a stirring tank and stirring for 5 min; adding the first part of semen Sojae Preparatum powder, rhizoma Amorphophalli powder and radix Puerariae powder, and stirring for 10 min; adding fructus crataegi powder, and stirring for 10 min; adding second part of natto powder, rhizoma Amorphophalli powder and radix Puerariae powder, mixing and stirring for 30min to obtain rhizoma Amorphophalli and semen Sojae Preparatum refined powder.

By adopting the technical scheme, the grinding temperature of the natto powder, the konjac powder and the kudzu root powder is controlled so as to prevent the nutrient substances in the natto powder, the kudzu root powder and the konjac powder from being damaged by overhigh temperature. After the hawthorn is sliced, freeze drying is used, so that damage of temperature to nutrient substances in the hawthorn is reduced. The bran and stigma Maydis are milled, but remain granular or fibrous. The kudzu root powder and the konjac powder are dissolved in water to form a viscous fluid, some people may feel uncomfortable when eating the kudzu root powder and the konjac powder can increase the chewing mouthfeel by adding the particles.

All components were kept dry by removing their internal water content using freeze-drying prior to mixing with stirring. The stirring temperature is also carried out at a temperature below 40 ℃ in order to preserve the nutrients of the components as much as possible in a wide range. The natto powder, the konjak powder and the kudzu root powder have certain adhesiveness, and if the natto powder, the konjak powder and the kudzu root powder are added at one time, the mixing uniformity of the three substances and other components can be influenced. The natto powder, the konjak powder and the kudzu root powder are added in two times, the first part is mixed and stirred with the xylitol, the wheat bran and the corn stigma are similar to tiny 'stirrers', and the 'stirrers' have the effect of uniformly mixing the natto powder, the konjak powder and the kudzu root powder in the stirring process. Adding fructus crataegi powder, stirring, adding the rest of semen Sojae Preparatum powder, rhizoma Amorphophalli powder and radix Puerariae powder, and stirring. Because the konjac natto fine powder is viscous after being dissolved in water and can be adhered to the oral cavity of teeth, the xylitol added in the konjac natto fine powder has the function of preventing decayed teeth.

Furthermore, the mesh number of the natto powder, the konjak powder and the kudzu root powder in the step 1 is 80 meshes.

Furthermore, the mesh number of the hawthorn powder in the step 2 is 100 meshes.

By adopting the technical scheme, the grain diameters of the natto powder, the konjac powder, the radix puerariae powder and the hawthorn powder are approximately the same, the konjac powder and the radix puerariae powder are gelatinized in water to form a viscous uniform system, and other components can be suspended in the system to reduce component layering.

Further, the stirring speed in step 6 is 90-120 rpm.

By adopting the technical scheme, if the stirring speed is too high, the friction in the stirring process can generate larger heat to destroy the nutrient components in each component. If the stirring speed is too slow, the stirring efficiency is affected.

In conclusion, the invention has the following beneficial effects:

1. after the konjac natto fine powder is dissolved in water, the konjac flour and the pueraria lobata powder are gelatinized in the water to form a viscous uniform system, and other components can be uniformly suspended in the system to reduce component layering.

2. Xylitol, wheat bran and corn stigma are added into the components, so that the chewing taste is improved during eating, and digestion and absorption are promoted; meanwhile, the discomfort of some people to thick liquid diet can be relieved.

3. Xylitol and hawthorn in the components increase the taste and flavor of the konjac natto powder, can reduce the rich fermentation taste of natto, and increase the edible flavor.

4. The natto powder, the konjac powder, the kudzu root powder, the hawthorn powder and the corn stigma are combined to play a good role in reducing blood pressure and blood fat, and have the effects of expanding blood vessels and preventing cardiovascular diseases; the konjac flour, the wheat bran, the hawthorn powder and the corn stigma are combined to promote digestion and relieve constipation; xylitol also has the effect of preventing dental caries.

Detailed Description

The present invention will be described in further detail below.

The starting materials used in the examples are all commercially available.

The first embodiment is as follows: a preparation method for preparing konjak natto powder comprises the following steps:

step 1: grinding 35g of natto powder, 30g of konjac powder and 18g of kudzu root powder and sieving to prepare 80-mesh powder for later use, wherein the grinding temperature is kept at 35-40 ℃;

step 2: 5g of hawthorn powder is prepared by slicing hawthorn, grinding, sieving and preparing 100-mesh powder after freeze drying, wherein the grinding temperature is lower than 50 ℃;

and step 3: grinding and sieving 5g of xylitol to obtain xylitol with the particle size of 1-2 mm;

and 4, step 4: the wheat bran 6g and the corn stigma 6g are cut up and ground, and the particle size is 0.5-2 mm;

step 6: adding cooling water to the outer side of the stirring tank, stirring at a temperature lower than 40 ℃, and uniformly dividing natto powder, konjac powder and kudzu root powder into two parts; pouring xylitol, wheat bran and corn stigma into a stirring tank and stirring for 5 min; adding the first part of semen Sojae Preparatum powder, rhizoma Amorphophalli powder and radix Puerariae powder, and stirring for 10 min; adding fructus crataegi powder, and stirring for 10 min; adding second part of natto powder, rhizoma Amorphophalli powder and radix Puerariae powder, mixing and stirring for 30min to obtain rhizoma Amorphophalli and semen Sojae Preparatum fine powder, and stirring at 90-120 r/min.

Other examples are different from the first example in the ratio of the components, and the ratio of the examples is shown in table 1.

TABLE 1 compounding ratio of the components in each example

The konjak natto powder prepared according to the mixture ratio in the embodiments is powdery in appearance, and when the konjak natto powder is taken, 12g of the konjak natto powder is weighed and dissolved in 800mL of water (the temperature is 30-40 ℃) to be uniformly stirred to prepare the solid beverage. The konjac natto fine powder prepared according to the mixture ratio of each embodiment has good efficacy of assisting in treating cardiovascular and cerebrovascular diseases, hypertension, hyperlipidemia and flatulence and constipation, and the test experiment is carried out by taking the embodiment one as an example.

Test effect experiment:

clinical tests were conducted on 50 patients (randomly selected) who had clinical initial cardiovascular and cerebrovascular symptoms for 6 months, and the results of the tests are shown in table 2, in which the condition of the patients was recorded every two months.

TABLE 2 Effect of konjaku natto powder taken by patients with cardiovascular and cerebrovascular initial symptoms

Early symptoms of cardiovascular and cerebrovascular diseases	Improvement of feeling	Feeling good	Is not effective	High efficiency
					2 months old	42	5	3	94％
4 months old	44	3	3	94％
					6 months old	47	1	2	96％

After patients with cardiovascular and cerebrovascular initial symptoms take the konjac natto powder, the curative effect of the patients is tracked for 6 months, and it can be seen that 84% of the patients feel better and 10% of the patients feel better after insisting on taking the konjac natto powder for 2 months, and the total effective rate is 94%. 88% of patients feel better after 4 months, and 94% of patients feel better after 6 months, so that the konjak natto powder has auxiliary treatment effect on patients in early cardiovascular and cerebrovascular stages after long-term administration.

Clinical tests were conducted on 50 patients (randomly selected) who had the initial symptoms of hypertension and hyperlipidemia in clinical 50 cases, the test period was 6 months, and the condition of the patients was recorded every two months, and the test effects are shown in table 3.

TABLE 3 effect of rhizoma Amorphophalli Natto powder for patients with initial symptoms of hypertension and hyperlipidemia

Initial symptoms of hypertension and hyperlipidemia	Improvement of feeling	Feeling good	Is not effective	High efficiency
					2 months old	42	2	6	88％
4 months old	45	2	3	94％
					6 months old	47	0	3	94％

After patients with initial symptoms of hypertension and hyperlipidemia take the konjac natto powder, the patients are subjected to curative effect tracking for 6 months. 84% of patients experienced improvement after 2 months of administration, 90% of patients experienced improvement after 4 months of administration, and 94% of patients experienced improvement after 6 months of administration. Therefore, the konjak natto powder which is taken constantly can play a role in assisting in treating hypertension and hyperlipidemia.

Clinical trials were conducted on 50 patients (randomly selected) who had symptoms of flatulence and constipation for 6 months, and the patient condition was recorded every two months, and the results of the trials are shown in table 4.

TABLE 4 Effect of konjak Natto powder taken by patients with gastrointestinal flatulence and constipation symptoms

Flatulence and constipation symptoms	Improvement of feeling	Feeling good	Is not effective	High efficiency
					2 months old	44	4	2	96％
4 months old	46	3	1	98％
					6 months old	48	1	1	98％

After the patients with the symptoms of flatulence and constipation take the konjac natto powder, the curative effect of the patients is tracked for 6 months. 88% of patients experienced improvement after 2 months of administration, 92% of patients experienced improvement after 4 months of administration, and 96% of patients experienced improvement after 6 months of administration. The konjac natto fine powder has obvious adjuvant treatment effect on patients with flatulence and constipation symptoms. After 6 months, the total effective rate can reach 98 percent.

Comparative example one:

the comparative example one differs from the example one in the composition, which is shown below: 35g of natto powder, 18g of kudzu root powder, 5g of hawthorn powder, 5g of xylitol, 6g of wheat bran and 6g of corn stigma.

Clinical tests were conducted on 50 patients with initial symptoms of cardiovascular and cerebrovascular diseases (randomly selected), 50 patients with initial symptoms of hypertension and hyperlipidemia (randomly selected), and 50 patients with symptoms of flatulence and constipation, respectively, the test time was 6 months, and the condition of the patients was recorded every two months, and the patients took the natto powder prepared in the first comparative example, and the adjuvant treatment effect was as shown in table 5.

TABLE 5 auxiliary therapeutic effect of natto powder prepared according to comparative example one

As can be seen from Table 5, after the konjac in the natto powder is removed, the adjuvant treatment effect of the natto powder on three diseases is obviously reduced, but the better the treatment effect is as the taking time is prolonged. Because the konjac contains glucomannan, a large three-dimensional network system can be formed after the konjac is dissolved in water, substances such as natto powder, kudzu root powder and the like can be wrapped in the konjac and directly reach intestinal tracts, and digestion and absorption of small intestines are promoted.

Comparative example two:

comparative example two differs from example one in the composition, which is the following: 35g of natto powder, 30g of konjac powder, 5g of hawthorn powder, 5g of xylitol, 6g of wheat bran and 6g of corn stigma.

Clinical tests were conducted on 50 patients with initial cardiovascular and cerebrovascular symptoms (randomly selected), 50 patients with initial hypertension and hyperlipidemia (randomly selected), and 50 patients with gastrointestinal gas and constipation symptoms (randomly selected), respectively, the test time was 6 months, and the condition of the patients was recorded every two months, and the patients took the natto powder prepared in comparative example two, and the adjuvant treatment effect was as shown in table 6.

TABLE 6 auxiliary therapeutic effect of natto powder prepared according to comparative example two

As can be seen from Table 6, the removal of the radix Puerariae from the natto powder has different effects on the adjuvant treatment effect of the three diseases. Among them, the adjuvant therapy for the initial symptoms of hypertension and hyperlipidemia has the greatest effect. Radix Puerariae is rich in flavone, which can act together with semen Sojae Preparatum powder to promote microcirculation and blood flow.

Comparative example three:

the difference between the third comparative example and the first example is that the components are different, and the components of the third comparative example are as follows: 35g of natto powder, 30g of konjak powder, 5g of hawthorn powder and 5g of xylitol.

Clinical tests were conducted on 50 clinical patients with cardiovascular and cerebrovascular initial symptoms (randomized), 50 patients with hypertension and hyperlipidemia initial symptoms (randomized), and 50 patients with flatulence and constipation symptoms, respectively, the test time was 6 months, and the patient's condition was recorded every two months, and the patient took the natto powder prepared in comparative example three, and the adjuvant treatment effect was as shown in table 7.

TABLE 7 auxiliary therapeutic effect of natto powder prepared according to comparative example III

As can be seen from Table 7, after the radix Puerariae, testa Tritici and stigma Maydis in the natto powder are removed, the treatment of the three diseases is affected to different extent, wherein the effect on the initial symptoms of hypertension and hyperlipidemia and the symptoms of flatulence and constipation is large. The combination of the kudzu root and the natto can promote microcirculation in a human body, and the corn stigma and the wheat bran are rich in a large amount of dietary fibers, so that the corn stigma and the wheat bran can promote intestinal tract movement of the human body after entering the human body, and digestion is further promoted. In addition, the corn stigma contains a large amount of vitamin K, sitosterol, stigmasterol and the like, and has the effects of reducing blood pressure and blood sugar.

The present embodiment is only for explaining the present invention, and it is not limited to the present invention, and those skilled in the art can make modifications of the present embodiment without inventive contribution as needed after reading the present specification, but all of them are protected by patent law within the scope of the claims of the present invention.

Claims

1. The konjac and natto fine powder is characterized in that: the feed is prepared from the following raw materials in parts by weight:

35 parts of natto powder;

30 parts of konjak powder;

18 parts of kudzu root powder;

5 parts of hawthorn powder;

5 parts of xylitol;

6 parts of wheat bran;

6 parts of corn stigma;

the preparation method comprises the following steps:

and step 3: grinding xylitol and sieving with 100 mesh sieve;

step 6: adding cooling water to the outer side of the stirring tank, stirring at a temperature lower than 40 ℃, and uniformly dividing natto powder, konjac powder and kudzu root powder into two parts; pouring xylitol, wheat bran and corn stigma into a stirring tank and stirring for 5 min; adding the first part of semen Sojae Preparatum powder, rhizoma Amorphophalli powder and radix Puerariae powder, and stirring for 10 min; adding fructus crataegi powder, and stirring for 10 min; adding second part of natto powder, rhizoma Amorphophalli powder and radix Puerariae powder, mixing and stirring for 30min to obtain rhizoma Amorphophalli and semen Sojae Preparatum refined powder;

in the step 1, the mesh number of the natto powder, the konjak powder and the kudzu root powder is 80 meshes;

in step 2, the mesh number of the hawthorn powder is 100 meshes.

2. The konjac natto fine powder according to claim 1, which is characterized in that: the stirring speed in the step 6 is 90-120 r/min.