CN101978884B - Stewed Chinese forest frog buccal tablets and preparation method thereof - Google Patents
Stewed Chinese forest frog buccal tablets and preparation method thereof Download PDFInfo
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Abstract
The invention belongs to the field of health-care foods and particularly relates to stewed Chinese forest frog buccal tablets and a preparation method thereof. The technical problem to be solved in the invention is to provide the stewed Chinese forest frog buccal tablets which can retain the original unique flavor of the stewed product to a certain extent and ensure that the nutrients are kept for a long time and absorbed effectively. A technical scheme to solve the technical problem in the invention is to provide the method for preparing the stewed Chinese forest frog buccal tablets. The method comprises the following steps of: a, mixing the prepared Chinese forest frog and seasonings, and stewing or cooking the raw materials to obtain a cooked product comprising solid and soup; b, drying, dewatering and smashing the cooked product; and c, pressing the smashed cooked product into particles and tablets. The stewed Chinese forest frog buccal tablets prepared by the method in the invention are portable and convenient, create an oral-taking and mucosa-absorbing novel manner of the stewed Chinese forest frog products, meet the traditional taking habits, overcome the shortcoming of only focusing on the increase of the taking amount of part of the active ingredients by taking the extracted food material of the traditional method, and have a promising market prospect.
Description
Technical field
The invention belongs to field of health care food, be specifically related to a kind of wood frog stew lozenge and preparation method thereof.
Background technology
Along with the further raising of quality of the life, increasing people more pays attention to the nutrition and the ratio of performance to price of product quality, product, and is also increasingly high to the requirement of food processing, to the rush of demand of high-quality " convenience " food.To say objectively, also there are many qualities regulation and control difficult problems in present main flow " convenience " food-employing normal pressure heated-air drying food produced of China.On the low side in the international market, the market severe situation of market of not opening at home appears thus.Have only so and improve tradition " convenience " food quality significantly, just can extricate oneself from a predicament.In other words, carry out the quality regulation and control in the processing overall process exactly, pay attention to the reservation of nutritional labeling, local flavor, but be difficult to accomplish this point by present technology; Perhaps look for another way, develop the preparation method of new high-quality instant food.
Wood frog, Rana temporaria chensinensis, wood frog is claimed OVIDUCTUS RANNAE, clam bodyguard toad, clam scholar toad again, is breathed out bodyguard toad, oviductus ranae.Belong to the Ranidae amphibian animal.There is different calls in the different place of wood frog, and the Cantonese is wood frog, and the people of the Northeast is its OVIDUCTUS RANNAE, and wood frog is the famous local and special products in northeast, and is wherein famous and precious with the Changbai Mountain wood frog especially.Fallopian tubal dry product in the female wood frog body is commonly called as wood frog oil, clam bodyguard toad is oily, wood frog is oily; With bear's paw, hedgehog hydnum, flying dragon and claim the Changbai Mountain four big mountains delicacy; The history of taking that more than one thousand years is arranged in China; Classified as the imperial palace tribute when bright, clear, in the good reputation that medically have " soft gold ", " animal genseng ".Being that collection food, medicine, benefit are the precious strengthening by means of tonics good merchantable brand of one, is again time-honored rare medicinal herbs.
In fact, wood frog is widely known by the people as the effect of beauty treatment tonic.Its nature and flavor are salty flat, not dry not fiery, contain the hormone of amounts of protein, amino acid, various trace element and a small amount of useful human body; Especially being suitable as the article of daily nourishing. the suitable consumptive disease of wood frog is frail; Insufficiency of vital energy and blood, malnutrition, the people of postpartum weakness is edible after being ill; The suitable insufficiency of the kidney yang, impotence and seminal emission, the people of frequent urination is edible; Suitable high blood pressure, hyperlipidemia, coronary heart disease, the people of artery sclerosis is edible; Edible after suitable cancer patient and radiotherapy, chemotherapy, the operation; Suitable hepatitis, ephritis, diabetic and cirrhotic ascites and neurastheniac are edible; Suitable haemophiliac and to be easy to hemorrhage people edible; Suitable old person is edible.Common dietotherapy is filled a prescription as follows: wood frog, wood frog cream are with stewing; Wood frog is stewed red date, lotus seeds, can join lily; Coconut Juice wood frog cream etc.
It is thus clear that it is theoretical according to the traditional medicine health, wood frog is a kind of high-grade health invigorant that contains the health beneficiating ingredient, comparatively precious.For a long time, the best edible way of wood frog is all in vogue with the mode of stewing or boil, and people generally acknowledge this can be best utilize its nutrition and keep its unique flavor taste, reach the requirement of " delicious food and nourishing ".Pure stew wood frog stew inlet taste is light, flexible, toughness.
But it is time-consuming to stew or boil this edible way process complicacy, is difficult to adapt to the requirement of the allegro modern life.So also there is research wood frog to be made the form that is easy to carry and eats.
Such as disclosing the dry particle that is mixed and made into ginsenoside behind the powder of beating of wood frog oil, wood frog lecithin in the one Chinese patent application 02109223.0 " bioactive Chinese woodfrog oil lecithin powder and preparation method thereof ".Can't taste wood frog and stew the article that boil unique local flavor and mouthfeel, and directly food materials beaten powder, also be difficult to accomplish effective absorption of nutritional labeling.Disclose among the one Chinese patent application 200510056754.x " Wood Frog Polysaccharide capsule " wood frog has been pulverized; Freeze-drying; Add the bromelain hydrolysis after the of short duration baking 36 hours, and be mixed together the process of preparing Chinese medicine 72 hours with Dihuang polysaccharide behind the enzymolysis product, process the scheme of Wood Frog Polysaccharide capsule again.This method is pulverized enzymolysis with wood frog, has destroyed the mouthfeel and the local flavor of wood frog self fully, and active ingredient also has bigger loss simultaneously, and the consumer is difficult to accept.These schemes obviously all can't be tasted the peculiar flavour that the ripe article that obtain were stewed or boiled to wood frog, also are difficult to accomplish the absorption fully with nutritional labeling, also do not meet consumer's eating habit simultaneously.This area need be developed new preparation convenience at present and have wood frog instant food delicious and nourishing function concurrently.
Summary of the invention
The technical problem that the present invention will solve provides a kind of local flavor of the original uniqueness of maintenance stew that can be to a certain degree, also can accomplish with nutritional labeling save from damage for a long time and strengthen effectively absorbing wood frog stew lozenge.
The technical scheme of technical solution problem of the present invention provides the method that a kind of wood frog stew prepares lozenge.This method may further comprise the steps:
A, ready wood frog and batching are prepared, stewed or boil the ripe article that obtain comprising solid content and soup juice then;
B, with above-mentioned ripe article drying and dehydrating and pulverize;
C, the ripe article pelletizing press sheet after will pulverizing.
Wherein, the batching of indication is that bird's nest, sea cucumber, flower glue (fish maw), shark's fin, white fungus, American Ginseng (American ginseng), glossy ganoderma, ginkgo, deer whip, abalone, the tendons of beef, mutton or pork, black fungus, edible mushroom (for example mushroom, mushroom etc.), matrimony vine, longan, rock sugar, red date, tendril-leaved fritillary bulb, lotus seeds, Coconut Juice, lily, honey, fruit type (for example pawpaw, pineapple, pears etc.), soup-stock (for example chicken soup, mushroom soup, meat soup etc.) wait at least a in preparing burden of the wood frogs of using always among the said method step a.Batching is prepared to get final product according to daily edible ratio with the prescription of wood frog.
Wherein, the stewing or boil to according to different prescriptions of indication among the said method step a adopts the mode of stewing or boiling commonly used to carry out.Stew and to be meant raw material and after very hot oven boils, to change the cooking method that medium and small fire is hotted plate into dish for a long time with soup and flavouring.The control of the Best Times that stew is made is grasped according to the kind and the consumption of food materials.Can carry out stewing out of water or stewing out of water not.Stewing out of water among the present invention is meant not direct contact water and rely on medium such as handleless cup, bowl to conduct heat or steam conducts heat and obtains the cooking method of ripe article with the completion process of cooking of food materials.Stewing out of water among the present invention also comprise steam this not direct contact water and rely on that steam cooks cooking method.
Wherein, drying and dehydrating described in the said method step b is generally controlled material water ratio below 18%; Powder particle diameter is that the requirement that reaches the preparation lozenge gets final product.Powder particle diameter can be selected between 5～2000 μ m as required.
Further, after the ripe article after stewing described in the said method step b or boiling are separated into soup juice and solid content, respectively solid content and part soup juice are carried out drying and dehydrating, remaining soup juice is subsequent use.Perhaps, after the ripe article after stewing described in the said method step b or boiling are separated into soup juice and solid content, respectively soup juice and solid content are carried out drying and dehydrating.
Wherein, the drying and dehydrating described in the said method step b adopts the mode that convective drying, freeze drying, vacuum drying or vacuum refrigeration are done.Also can adopt other various available modes of this area
Further; The drying and dehydrating of the soup juice described in the said method step c adopts the mode of convective drying, vacuum drying, freeze drying or vacuum freeze drying, and the drying and dehydrating of solid content adopts the mode of convective drying, vacuum drying, freeze drying or vacuum freeze drying.
Wherein, the pelletizing press sheet described in the said method step c is meant: soup juice after will pulverizing and solid content mixing granulation suppress the individual layer lozenge.
Or; The lozenge that soup juice after pulverizing and solid content are granulated respectively and be pressed at least 2 layers.Common is 2～3 layers multilayer lozenge, also can suppress more multilayer number as required, is pressed into multilayer tablet such as the different various food materials of color and luster in the solid content that separates are separated independent drying and granulating again, to obtain better visual effect and mouthfeel.
Further, granulate described in the said method step c to adopting the subsequent use soup juice of the remaining soup juice of step b to carry out wet granulation.
Wherein, above-mentioned granulation is undertaken by the routine requirement of compacting lozenge.
Wherein, the lozenge that obtains of method for preparing can adopt the lozenge manner of packing of routines such as packing to pack, store and transport defeated and sell.
The present invention also provides and makes us a kind of wood frog stew lozenge.This wood frog stew lozenge is to stew or boil the ripe article that include solid content and soup juice that obtain to suppress the lozenge that obtains after the drying and crushing again with wood frog and after preparing.
Further, this wood frog stew lozenge is by above-mentioned said solid content and compacting obtains after the drying and crushing respectively after soup juice separates lozenge.
Further, above-mentioned wood frog stew lozenge is a multilayer tablet.
Above-mentioned multilayer tablet is generally 2～3 layers multilayer lozenge, also can be multilayer number more as required.Such as being separated independent drying and granulating again, the different various food materials of color and luster in the solid content that separates are pressed into multilayer tablet.Can obtain better visual effect and mouthfeel like this.
Use the inventive method to be to possess food materials local flavor and nutritional labeling in order to maximize with the preferred part that the wood frog stew prepares lozenge.Solid content and soup juice in the wood frog stew after stewing or boiling are separated, and carried out behind the corresponding drying and dehydrating mixing granulation compressing tablet more respectively by the material characteristic separately,, be convenient to transport and store with minimizing small product size or weight.In the compressing tablet process, the soup juice that part also capable of using is reserved is granulated, and the former local flavor that ripe article are possessed in maximization need not add any excipient, and it is more comfortable to suppress taste, and outward appearance is more attractive in appearance, and the consumer more has the multilayer tablet of edible interest.
Beneficial effect of the present invention is: the inventive method is simple and easy to do, and is low for equipment requirements, is convenient to large-scale production.Wood frog stew lozenge of the present invention is easy to carry instant edible very much; Improved absorption greatly, and started the new mode that wood frog stew mouth includes clothes, mucosal absorption, guaranteed that the elite composition discharges and absorbs maximization; Active component can directly get into human circulation, and the first pass effect of no intestines and stomach and liver can accomplish to absorb maximization; Give full play to dual care effect to local (oral cavity, throat, esophagus, gastrointestinal tract mucous) and whole body; Can possess the nutritional labeling and the local flavor of wood frog stew itself preferably in addition, and not contain any chemical addition agent, requirements such as the convenience when having reached edible, delicious food, safety, nourishing; And can also agree with traditional food custom; Walked out this area and only be absorbed in food materials are extracted the mistaken ideas of taking with the intake that improves part active ingredient, more be prone to acceptance, had good market prospects for client.
The specific embodiment
Below technical scheme of the present invention is carried out bright specifically through the specific embodiment.
Generally speaking, to produce the concise and to the point flow process of method of wood frog stew lozenge following in the present invention:
Material choice → preparation → culinary art in early stage (flavor mixing) → (separation) → as required drying and dehydrating → granulation → compressing tablet → (dressing) → packing.
Preparation method of the present invention particularly may further comprise the steps:
A, raw material are prepared: the raw material bubble is sent out, cleaned up, drain subsequent use; The pre-treatment of batching: batching is cleaned up, drain subsequent use; Prepare burden according to conventional formulation.
B, culinary art: according to the difference of food materials, adopt corresponding conventional method to stew and boil,, select the different stewed processes of boiling for use according to the different flavours of material.
Said stew of this law boiled, and is meant main food materials and auxilliary material, water or soup juice, carries out the perhaps method of stewing out of water not of stewing out of water.
C, drying and dehydrating: will stew ripe article drying and dehydrating and pulverizing on request after boiling;
Or: the ripe article that will stew after boiling are separated into soup juice and solid content, and soup juice and solid content difference drying and dehydrating that separation obtains are also pulverized on request;
D, pelletizing press sheet:
Granulate the ripe article after pulverizing to such an extent that pack behind the individual layer lozenge;
Or: soup juice after will pulverizing and solid content mixing granulation are suppressed to such an extent that pack behind the individual layer lozenge;
Or: soup juice after will pulverizing and solid content are granulated respectively and are pressed into multilayer lozenge (2～3 layers) back packing.
The key points for operation of said method are:
1 material choice, early stage prepare, stew or boil (allotment of local flavor)
1.1 material choice should be selected high-quality for use, not have and go rotten, do not have rotten high-quality wood frog.
1.2 wood frog is sent out with bubble, and the normal temperature bubble is sent out 6-12 hour and got final product, and can steep and send out 30～70 times, bubble adds ginger slice when sending out and removes raw meat, removes impurity and cleans, and drains subsequent use.
1.3, clean with auxiliary material, put into saucepan, for use.Some material according to the material self character, need add suitable quantity of water earlier and stew and to boil a period of time, is generally to stew and boils 0.5～6 hour.The back is stewed with shark's fin and was boiled 30-60 minute.
2 drying and dehydratings: can be with ripe article vacuum freezing drying dehydration; Perhaps ripe article are separated earlier, pull wherein solid content out, drain, filter soup juice subsequent use.The soup juice and the solid content difference vacuum freezing drying dehydration that then separation are obtained.
Can select different concrete parameters for use according to the difference of the concrete material of vacuum freezing drying dehydration, to reach good effect.General flow is:
2.1 freezing dry process:
With the material sabot, freeze drying is to solidifying shape according to cold dry capacity.Select the corresponding freezing time according to different material.General 2～6 hours.General control cryogenic temperature: below-30 ℃.
2.2 the vacuum drawn stage
To solidify the shape material and vacuumize, make the water vapour distillation.Select the corresponding time according to different material.General 2～6 hours.General control cryogenic temperature: below-30 ℃.General control vacuum pressure:＜25Pa.
2.3 drying stage
Utilize gradient method intensification heating to make dry materials.Select the corresponding time according to different material, at general 4～12 o'clock.Press per hour 1.5～2.5 ℃ of cascade raising temperatures.General control baking temperature: below 60 ℃.
The control material water ratio is below 18%.
3 pulverize
As required the ripe article after the freeze drying are pulverized, maybe will be separated cryodesiccated solid content and soup juice is pulverized respectively.Particle diameter can be 5～2000 μ m as required.
4 granulations (method one)
4.1 the selection of adhesive: former soup juice.
4.2 make adhesive with former soup juice, the system wet granular.
4.3 it is dry: the following cyclic drying of control temperature 50 degree.General preferred dry 5 hours.The baking rate is controlled between 95～102%, generally uses 97～101%.
4 granulations (method two)
Dry granulation.Micro mist directly compressible after the pulverizing.
5 compressing tablets can be pressed into the tablet of various ways as required.
5.1 single-layer sheet:
Sheet footpath scope: diameter 6～40mm.Unilateral smooth, even, no pitted skin.Hardness: 20～50N.
5.2 double-layer tablet:
Sheet footpath scope: diameter 6～40mm.Unilateral smooth, even, no pitted skin.Hardness: 20～50N.
5.3 three-layer tablet:
Sheet footpath scope: diameter 6～40mm.Unilateral smooth, even, no pitted skin.Hardness: 20～50N.
6 packings
Airtight package.36 months shelf-lifves.
Below use the mode of embodiment further to specify the inventive method:
Material: superior in quality product is bought in markets such as wood frog (wood frog oil) and pawpaw, rock sugar, Coconut Juice, and soup-stock (like chicken soup, mushroom soup, meat soup etc.) is cooked voluntarily.
Equipment: vacuum freeze drier, JDG-04, Lanzhou science and technology freeze-drier factory; Micronizer, SQW-6L, Sanqing Stainless Steel Apparatus Co., Ltd., Shandong; Comminutor, silver-colored machine-building Co., Ltd in the YK160 Wuxi City; Tablet press machine, P2020, Nanjing Fitow tablet press machine Co., Ltd; Heated-air circulation oven, PXH-HC, Nanjing flying dragon pharmaceutical machine factory; Three-dimensional motion mixer, SYH-15, the positive drying equipment of Changzhou article Co., Ltd; The dressing machine, GSHT010M, her Ma Jixieshebeichang of Italy.The preparation that embodiment one, Coconut Juice of the present invention are stewed wood frog stew lozenge
Major ingredient: wood frog 200 grams,
Auxiliary material: 2.5 kilograms of Coconut Juices: purified water: an amount of; Rock sugar: 50 grams.
1, stew the process of boiling:
1.1 with wood frog 200 grams, normal temperature soaked 8 hours with purified water, bubble adds ginger slice when sending out and removes raw meat, removes impurity and cleans, and drains subsequent use.
1.2, melt with suitable quantity of water in right amount with rock sugar 50 gram, put into saucepan, add 2.5 kilograms of Coconut Juices, add purified water to 3 kilogram.Transfer slow fire to after water is seethed with excitement and stew slowly, 60 minutes, get final product.
2 separate: will stew in the well-done stew solid content and pull out, and drain.In addition soup juice is filtered, subsequent use.
3 drying and dehydratings: soup juice and solid content that separation obtains are distinguished vacuum freezing drying dehydration.Stay part soup juice to be used for wet granulation.
3.1 solid content dry run
3.1.1 refrigerating process:
With solid content sabot in the material, freeze drying 3.5 hours is to solidifying shape.These article control cryogenic temperature: below-30 ℃.3.1.2 the vacuum drawn stage
To solidify the shape material and vacuumize 3 hours, make the water vapour distillation.These article control cryogenic temperature: below-30 ℃.These article control vacuum pressure:＜25Pa.
3.1.3 drying stage
Utilize gradient method intensification heating to make dry materials 6 hours.Press per hour 2.5 ℃ of cascade raising temperatures.These article control baking temperature: below 60 ℃.
The control material water ratio is below 10%.
3.2 soup juice dry run
3.2.1 refrigerating process:
With solid content sabot in the material, freeze drying 3 hours is to solidifying shape.These article control cryogenic temperature: below-30 ℃.3.2.2 the vacuum drawn stage
To solidify the shape material and vacuumize 3.5 hours, make the water vapour distillation.These article control cryogenic temperature: below-30 ℃.These article control vacuum pressure:＜25Pa.
3.2.3 drying stage
Utilize gradient method intensification heating to make dry materials 7 hours.Press per hour 2.5 ℃ of cascade raising temperatures.These article control baking temperature: below 60 ℃.
The control material water ratio is below 10%.
4 pulverize
Solid content after the freeze drying and soup juice are pulverized, made micro mist.
5 granulate
5.1 the selection of adhesive: stay subsequent use former soup juice.
5.2 make adhesive with former soup juice, the system wet granular.
5.3 it is dry: the following cyclic drying of control temperature 50 degree 5 hours.The baking rate is controlled at 97.5～99.5%.
6 compressing tablets
Single-layer sheet: diameter 13mm is unilateral smooth.Hardness: 30N.Specification: 0.5g/ sheet
7 packings
Airtight package.36 months shelf-lifves.
The preparation that embodiment two, pawpaw of the present invention are stewed wood frog stew lozenge
Major ingredient: wood frog 100 grams.
Auxiliary material: pawpaw 500 grams; Purified water: an amount of; Rock sugar: 50 grams.
1, stew the process of boiling:
1.1 with wood frog 100 grams, normal temperature soaked 8 hours with purified water, bubble adds ginger slice when sending out and removes raw meat, removes impurity and cleans, and drains subsequent use.
1.2 pawpaw 500 grams are cleaned, and coring is put into wood frog, rock sugar 50 grams is melted with suitable quantity of water put into steamer again, boiling 30 minutes gets final product.
2 separate: will steam and well-done wood frog and pawpaw taken out respectively, pawpaw removal crust drains.In addition soup juice is filtered, subsequent use.
3 drying and dehydratings: soup juice and solid content that separation obtains are distinguished vacuum freezing drying dehydration.Stay part soup juice to be used for wet granulation.
3.1 solid content dry run
3.1.1 refrigerating process:
With solid content sabot in the material, freeze drying 3 hours is to solidifying shape.These article control cryogenic temperature: below-30 ℃.
3.1.2 the vacuum drawn stage
To solidify the shape material and vacuumize 2.5 hours, make the water vapour distillation.These article control cryogenic temperature: below-30 ℃.These article control vacuum pressure:＜25Pa.
3.1.3 drying stage
Utilize gradient method intensification heating to make dry materials 5 hours.Press per hour 2.5 ℃ of cascade raising temperatures.These article control baking temperature: below 60 ℃.
The control material water ratio is below 9%.
3.2 soup juice freeze drying
3.2.1 freezing dry process:
With soup juice sabot in the material, freeze drying 2 hours is to solidifying shape.These article control cryogenic temperature: below-30 ℃.
3.2.2 the vacuum drawn stage
To solidify the shape material and vacuumize 3.5 hours, make the water vapour distillation.These article control cryogenic temperature: below-30 ℃.These article control vacuum pressure:＜25Pa.
3.2.3 drying stage
Utilize gradient method intensification heating to make dry materials 6 hours.Press per hour 1.5 ℃ of cascade raising temperatures.These article control baking temperature: below 60 ℃.
The control material water ratio is below 8%.
4 pulverize
Wood frog after the freeze drying, pawpaw are pulverized respectively, make micro mist.
5 granulate
5.1 the selection of adhesive: stay subsequent use former soup juice.
5.2 make adhesive with former soup juice, the system wet granular.
5.3 it is dry: the following cyclic drying of control temperature 50 degree.General preferred dry 5 hours.Baking rate control 97%.
6 compressing tablets
Double-layer tablet: diameter 11mm is unilateral smooth.Hardness: 30N.Specification: 0.6g/ sheet.
7 packings
Airtight package.36 months shelf-lifves.
Test Example one, the detection of pawpaw of the present invention being stewed protein in the wood frog lozenge
Wood frog is the rare traditional Chinese medicine of China's specialties of the Northeast, has effects such as tonifying kidney and benefiting sperm, Yin nourishing and lung moistening, and very high medicinal, nutritive value are arranged.Modern medicine study shows that wood frog oil contains rich in protein and several physiological active substances, have obvious antifatigue, anti-ageing, regulate multiple pharmacology health-care effect such as human endocrine.This experiment by the wood frog stew lozenge of the inventive method preparation with in the separating step process only with solid content by be pressed into the detection that sheet carries out protein content with quadrat method.
Protein measuring in 1 experimental basis: GB/T, 5009.5 food
2. reagent
Copper sulphate; Potassium sulfate; The concentrated sulfuric acid; 2% BAS; Mixed indicator (1 part of 0.1% methyl red ethanolic solution faces the time spent with 5 part of 0.1% bromocresol green ethanolic solution and mix); Saturated NaOH; 0.01mol/L or the 0.05mol/L hydrochloric acid standard solution is annotated: it is pure that reagent is analysis.
3. instrument
Digesting, kjeldahl determination distilling apparatus, ten thousand/electronic balance.
4. sample
The pawpaw that reference implementation example two methods make is stewed 2 parts of ripe article of wood frog as standard items;
The pawpaw that embodiment two makes is stewed 3 batches of wood frog lozenges (sample 1, sample 2, sample 3);
Stew in the preparation process of wood frog lozenge 3 batches in the tablet (sample 4, sample 5, sample 6) that after separation, only solid content is pressed into by same step above-mentioned pawpaw.
5. operating procedure
5.1 sample treatment: precision takes by weighing the 0.5g solid sample, puts into 100ml or 500ml kjeldahl flask, adds 0.2g copper sulphate, the 0.3g potassium sulfate and the 5ml concentrated sulfuric acid; Placement is spent the night, and the back is careful heats, and treats the whole charings of content, after foam stops fully, strengthens firepower; And keep that liquid is little in the bottle boils, be the blue-green clear to liquid after, take off and put cold back with about 2～10ml distilled water flushing bottle wall, the mixing continued is heated to liquid and is bluish-green transparent; Take off and put coldly, carefully add 10ml water mixing, put cold after, move in the 100ml volumetric flask; And with a small amount of washing nitrogen fixing bottle, washing lotion is incorporated in the volumetric flask, adds water to scale again, and mixing is subsequent use.Get and handle copper sulphate, potassium sulfate, the sulfuric acid of sample same amount and do the reagent blank experiment by Same Way.
5.2 install nitrogen apparatus, dress water is to about 2/3 place in the steam generating bottle, the red indicator solution number of methylate droplet and several milliliters of sulfuric acid are acid to keep water, add several beades in case bumping, the water that heated and boiled steam generating bottle is interior.
5.3 in receiving bottle, add 10ml; 1 of 2% BAS and mixing indicator solution; And insert under the liquid level lower end that makes condenser pipe; Draw 10ml treatments of the sample dilution and flow into reative cell, and make it to flow in the reative cell the bar-shaped glass stopper of the little glass of jam-pack with 10ml water washing small beaker by little glass.The saturated sodium hydroxide solution of 5ml is poured in the little glass, is mentioned glass stopper and make it slowly flow into reative cell, immediately that the glass gag is tight, and add water in little glass with anti-gas-leak.Step up screw clamp, begin distillation.Steam feeding reative cell makes ammonia pass through condenser pipe and gets in the receiving bottle; Distillation 2min; Move receiving bottle, make the condenser pipe lower end leave liquid level, outside with a small amount of neutral water flushing condenser pipe lower end then; Redistillation 1min takes off receiving bottle, with 0.01 or 0.05mol/L hydrochloric acid standard solution titration to grey or bluish violet be terminal point.Draw 10ml reagent blank digestive juice simultaneously by 5.3 operations.
6. calculate
X＝(V-V0)×C×0.014×B/m×100×F
In the formula: protein content in the X-sample, g/100g; The V-sample consumes the volume of salt standard acid solution, ml; The blank digestive juice of V0-consumes hydrochloric acid titer volume, ml; C-salt standard acid solution molar concentration, mol/L; 0.014-1mol/L the suitable nitrogen gram of salt standard acid solution 1ml number; B-constant volume/get liquid measure; The quality of m-sample, g; F-nitrogen is scaled protein and calculates the factor.
The nitrogen content of protein is different, so conversion factor is different.The protein of this experiment calculates the factor and should be 6.25.
7 testing results:
Table 1 Protein content detects data
Conclusion: from above-mentioned table, can find out; In same preparation process; Through after separation, soup juice being removed; Only keep solid content and process the protein content of lozenge separately and be starkly lower than the protein content that makes tablet by the inventive method together, the result shows and more helps possessing Protein content by the present invention.
The sense organ Identification Evaluation experiment of Test Example two wood frog stew lozenges of the present invention
Wood frog, its nature and flavor are salty flat, not dry not fiery, contain the hormone of amounts of protein, amino acid, various trace element and a small amount of useful human body, especially are suitable as the article of daily nourishing.We only carry out the experiment of sense organ Identification Evaluation with solid content by the lozenge with the quadrat method compacting by the wood frog stew lozenge of the inventive method preparation and in the separating step process.
1, evaluation content: carry out the test of sense organ Identification Evaluation according to the sensory evaluation principle.To estimate the quality of the wood frog stew lozenge that includes solid content and soup juice that the inventive method prepares.
2, evaluation method: adopt difference degree method of inspection.
3, estimate requirement:
3.1 environmental requirement:
3.11 judge the district: the sensory evaluation place is divided into some sub-districts according to the evaluation number, room temperature: 20～22 ℃, and light source: complete white fluorescent lamp.
3.1.2 area in preparation: be used to prepare sample and distribution sample
The cooking, heating, lagging facility and storage facilities, laboratory table, exhaust system
3.1.3 zone of discussion: concentrate explanation evaluation to require before being used for estimating and estimate the back result to appear, discuss and explain.
3.1.4 sample is prepared:
The pawpaw that reference implementation example two methods make is stewed 2 parts of ripe article of wood frog as standard items;
The pawpaw that embodiment two makes is stewed 3 batches of wood frog lozenges (sample 1, sample 2, sample 3);
Stew in the preparation process of wood frog lozenge 3 batches in the tablet (sample 4, sample 5, sample 6) that after separation, only solid content is pressed into by same step above-mentioned pawpaw;
Standard items are with the S mark.Sample (for example: 111) carry out blind mark, sample order random process is formed with 3 digit numerical code.During the difference check, guarantee that as far as possible the visual appearance of sample is consistent with temperature.
3.1.5 container: disposable container
3.1.6 sense of taste cleaning agent: water, weak tea water etc.
3.2 the time of sensory evaluation
Depend on the sample size time required that to carry out with each check.
4, valuation officer's selection and screening.
We select valuation officer 10 people according to the tape test sample.
Smoke 4.1 the evaluation personnel are inaccurate, the brigadier does not have the article of different assorted flavor and cosmetics odorous to bring the scene of evaluation into.
4.2 the valuation officer should keep the good state of mind, non-special circumstances are not dropped by the wayside.
4.3 differentiate that the district keeps quite, cleaning and with fresh air.
4.4 objective and fair, science, accurate are made every effort in evaluation and scoring, the clear nothing of comment is altered.
5, sense organ Identification Evaluation requirement
5.1 color and luster is differentiated
When carrying out the sense organ discriminating of lozenge stew color and luster, sample thief is directly observed under scattered beam.Lozenge answers material even, and is unilateral smooth, no pitted skin, and the double-layer tablet color and luster is clearly demarcated.
5.2 smell identification
When carrying out the sense organ discriminating of lozenge stew smell, but sample thief is at room temperature smelt its smell.No fishy smell does not have other any peculiar smell.
5.3 flavour is differentiated
When carrying out the sense organ discriminating of lozenge stew flavour, but fine the containing of sample thief tasted its taste.Lozenge answers flavour good to eat, and no fishy smell does not have other any unusual flavours.
6, evaluation procedure:
6.1, each sample is given a mark with reference to standards of grading (table 1) according to the personnel's of evaluation sense organ identification result.Its mean value is the last score value of sample.
Table 2 sensory evaluation standard
6.2 sensory evaluation report
Sensory evaluation report appearance table is seen table 3
Table 3 sensory evaluation report
6.3 table 4 is seen in sensory evaluation summary sheet as a result:
Table 4 sensory evaluation summary sheet
7, evaluation conclusion:
Data can be found out from table 4, and this experiment is through soup juice is processed tablet and standard items are assessed to removing, and the test of differentiation of product degree has only 82.6, and the valuation officer thinks that difference is little on color and luster and smell, but on the flavour, does not have standard items strong.And through the inventive method solid content and the common film-making of soup juice and standard items are assessed, differentiation of product degree test similarity has reached 90.9.Wherein No. 3 valuation officer thinks that flavour is not so good as the good of standard items, and whole mouthfeel is also bad.In general; The valuation officer thinks the requirement of on color and luster, smell, flavour, having satisfied the former taste of wood frog stew; Especially the double-layer tablet color and luster is clearly demarcated, and outward appearance is novel, moreover soup juice made as adhesive contains the technological requirement that has realized restoring its intrinsic flavour of possessing of flake products at local flavor.
Another innovative point of wood frog stew lozenge of the present invention is the new mode that through port includes clothes, mucosal absorption; Guarantee that the elite composition discharges and the absorption maximization; Active component directly gets into human circulation; The first pass effect of no intestines and stomach and liver absorbs bulk production, gives full play to the dual care effect to local (oral cavity, throat, esophagus, gastrointestinal tract mucous) and whole body.Moreover, through this technology the ripe article of wood frog are processed lozenge, be easy to carry, instant edible, and do not contain any chemical addition agent, requirements such as the convenience when having reached edible, delicious food, safety, nourishing meet the requirement of green health food.
Claims (6)
1. prepare the method for lozenge with the wood frog stew, it is characterized in that may further comprise the steps:
A, ready wood frog and batching are prepared, stewed or boil the ripe article that obtain comprising solid content and soup juice then;
B, with above-mentioned ripe article drying and dehydrating and pulverize;
C, the ripe article pelletizing press sheet after will pulverizing;
After among the said step b ripe article being separated into soup juice and solid content, respectively solid content and part soup juice are carried out drying and dehydrating, remaining soup juice is subsequent use; Granulate described in the step c to adopting the remaining subsequent use soup juice of step b to carry out wet granulation;
Or: after among the said step b ripe article being separated into soup juice and solid content, respectively soup juice and solid content are carried out drying and dehydrating;
2. according to claim 1ly prepare the method for lozenge with the wood frog stew, its characteristic exists: stewing described in the step a is stewing out of water or stewing out of water not.
3. according to claim 1 and 2ly prepare the method for lozenge with the wood frog stew, its characteristic exists: the pelletizing press sheet described in the step c is meant: soup juice after will pulverizing and solid content mixing granulation suppress the individual layer lozenge.
4. according to claim 1 and 2ly prepare the method for lozenge with the wood frog stew, its characteristic exists: the pelletizing press sheet described in the step c is meant: the lozenge that soup juice after will pulverizing and solid content are granulated respectively and be pressed at least 2 layers.
5. wood frog stew lozenge is that the ripe article that include solid content and soup juice that obtain are stewed or boiled to wood frog with preparing the back, again with solid content with suppress the lozenge that obtains after the drying and crushing respectively after soup juice separates.
6. wood frog stew lozenge according to claim 5 is characterized in that: described wood frog stew lozenge is a multilayer tablet.
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| CN102228244B (en) * | 2011-06-22 | 2013-05-08 | 大连奥泰药业股份有限公司 | Processing method of instant Chinese forest frog oil |
| CN102860498A (en) * | 2011-07-04 | 2013-01-09 | 吉林博大农林生物科技有限公司 | Method for processing Chinese forest frog radiation resistant oral liquid |
| CN102972772A (en) * | 2012-12-18 | 2013-03-20 | 辽宁北方山奇生物科技有限公司 | Instant pawpaw rana japonica oil healthcare food and processing technology |
| CN110840222B (en) * | 2019-11-05 | 2021-08-31 | 深圳市智谷天厨科技有限公司 | Cooking parameter adjusting method, cooking robot and computer readable storage medium |
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| CN1110559A (en) * | 1995-01-28 | 1995-10-25 | 马德普 | Dongbei forest-frog capsule and its preparation method |
| CN100998865A (en) * | 2006-09-21 | 2007-07-18 | 李永进 | Modicine and food dual-purpose composition using forest frog active peptide component as active constituent and its use |
| CN101461536A (en) * | 2009-01-04 | 2009-06-24 | 韩锡光 | Wood frog high protein calcium powder |
| CN101491344A (en) * | 2009-03-01 | 2009-07-29 | 张立波 | Preparation method of food using forest frog as base material |
| CN101601475B (en) * | 2009-06-23 | 2012-02-29 | 丹东双增生物工程有限公司 | Instant wood frog preparation method and instant wood frog |
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