CN103652728A - Mung bean and rhizoma dioscoreae chewable tablets and preparation method - Google Patents
Mung bean and rhizoma dioscoreae chewable tablets and preparation method Download PDFInfo
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- CN103652728A CN103652728A CN201310665595.8A CN201310665595A CN103652728A CN 103652728 A CN103652728 A CN 103652728A CN 201310665595 A CN201310665595 A CN 201310665595A CN 103652728 A CN103652728 A CN 103652728A
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- 235000011469 Vigna radiata var sublobata Nutrition 0.000 title claims abstract description 75
- 239000007910 chewable tablet Substances 0.000 title claims abstract description 28
- 238000002360 preparation method Methods 0.000 title claims description 11
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims abstract description 52
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- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 claims abstract description 26
- 229930003268 Vitamin C Natural products 0.000 claims abstract description 26
- 229920000168 Microcrystalline cellulose Polymers 0.000 claims abstract description 18
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 claims abstract description 18
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 claims abstract description 18
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- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 claims abstract description 18
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- 239000008108 microcrystalline cellulose Substances 0.000 claims abstract description 14
- 229940016286 microcrystalline cellulose Drugs 0.000 claims abstract description 14
- PEYUIKBAABKQKQ-AFHBHXEDSA-N (+)-sesamin Chemical compound C1=C2OCOC2=CC([C@H]2OC[C@H]3[C@@H]2CO[C@@H]3C2=CC=C3OCOC3=C2)=C1 PEYUIKBAABKQKQ-AFHBHXEDSA-N 0.000 claims abstract description 13
- 240000006394 Sorghum bicolor Species 0.000 claims abstract description 13
- 235000011684 Sorghum saccharatum Nutrition 0.000 claims abstract description 13
- PEYUIKBAABKQKQ-UHFFFAOYSA-N epiasarinin Natural products C1=C2OCOC2=CC(C2OCC3C2COC3C2=CC=C3OCOC3=C2)=C1 PEYUIKBAABKQKQ-UHFFFAOYSA-N 0.000 claims abstract description 13
- VRMHCMWQHAXTOR-CMOCDZPBSA-N sesamin Natural products C1=C2OCOC2=CC([C@@H]2OC[C@@]3(C)[C@H](C=4C=C5OCOC5=CC=4)OC[C@]32C)=C1 VRMHCMWQHAXTOR-CMOCDZPBSA-N 0.000 claims abstract description 13
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- 240000001811 Dioscorea oppositifolia Species 0.000 claims description 32
- 235000003416 Dioscorea oppositifolia Nutrition 0.000 claims description 32
- 235000004879 dioscorea Nutrition 0.000 claims description 22
- 239000000203 mixture Substances 0.000 claims description 22
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 claims description 21
- 239000011575 calcium Substances 0.000 claims description 21
- 229910052791 calcium Inorganic materials 0.000 claims description 21
- RZVAJINKPMORJF-UHFFFAOYSA-N Acetaminophen Chemical compound CC(=O)NC1=CC=C(O)C=C1 RZVAJINKPMORJF-UHFFFAOYSA-N 0.000 claims description 17
- 239000000835 fiber Substances 0.000 claims description 17
- 239000003826 tablet Substances 0.000 claims description 15
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 14
- 244000068988 Glycine max Species 0.000 claims description 12
- 235000010469 Glycine max Nutrition 0.000 claims description 12
- 238000002156 mixing Methods 0.000 claims description 10
- 239000000843 powder Substances 0.000 claims description 10
- 238000007605 air drying Methods 0.000 claims description 7
- 239000000084 colloidal system Substances 0.000 claims description 7
- 238000005202 decontamination Methods 0.000 claims description 7
- 230000003588 decontaminative effect Effects 0.000 claims description 7
- 238000001035 drying Methods 0.000 claims description 7
- 239000003381 stabilizer Substances 0.000 claims description 7
- 238000005469 granulation Methods 0.000 claims description 5
- 230000003179 granulation Effects 0.000 claims description 5
- 239000002245 particle Substances 0.000 claims description 5
- 239000011122 softwood Substances 0.000 claims description 5
- -1 sorbierite Chemical compound 0.000 claims description 5
- 230000001954 sterilising effect Effects 0.000 claims description 5
- 238000003756 stirring Methods 0.000 claims description 5
- 235000020985 whole grains Nutrition 0.000 claims description 5
- 230000037182 bone density Effects 0.000 abstract description 3
- 239000005018 casein Substances 0.000 abstract description 3
- BECPQYXYKAMYBN-UHFFFAOYSA-N casein, tech. Chemical compound NCCCCC(C(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(CC(C)C)N=C(O)C(CCC(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(C(C)O)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(COP(O)(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(N)CC1=CC=CC=C1 BECPQYXYKAMYBN-UHFFFAOYSA-N 0.000 abstract description 3
- 235000021240 caseins Nutrition 0.000 abstract description 3
- 230000036039 immunity Effects 0.000 abstract description 3
- HQKMJHAJHXVSDF-UHFFFAOYSA-L magnesium stearate Chemical compound [Mg+2].CCCCCCCCCCCCCCCCCC([O-])=O.CCCCCCCCCCCCCCCCCC([O-])=O HQKMJHAJHXVSDF-UHFFFAOYSA-L 0.000 abstract 2
- FBPFZTCFMRRESA-FSIIMWSLSA-N D-Glucitol Natural products OC[C@H](O)[C@H](O)[C@@H](O)[C@H](O)CO FBPFZTCFMRRESA-FSIIMWSLSA-N 0.000 abstract 1
- 108010001441 Phosphopeptides Proteins 0.000 abstract 1
- 229960004494 calcium gluconate Drugs 0.000 abstract 1
- 239000004227 calcium gluconate Substances 0.000 abstract 1
- 235000013927 calcium gluconate Nutrition 0.000 abstract 1
- NEEHYRZPVYRGPP-UHFFFAOYSA-L calcium;2,3,4,5,6-pentahydroxyhexanoate Chemical compound [Ca+2].OCC(O)C(O)C(O)C(O)C([O-])=O.OCC(O)C(O)C(O)C(O)C([O-])=O NEEHYRZPVYRGPP-UHFFFAOYSA-L 0.000 abstract 1
- 239000001913 cellulose Substances 0.000 abstract 1
- 235000010980 cellulose Nutrition 0.000 abstract 1
- 229920002678 cellulose Polymers 0.000 abstract 1
- 230000002708 enhancing effect Effects 0.000 abstract 1
- 235000019359 magnesium stearate Nutrition 0.000 abstract 1
- 239000000600 sorbitol Substances 0.000 abstract 1
- 235000020712 soy bean extract Nutrition 0.000 abstract 1
- 230000001502 supplementing effect Effects 0.000 abstract 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 14
- 229910052725 zinc Inorganic materials 0.000 description 14
- 239000011701 zinc Substances 0.000 description 14
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 6
- 238000010521 absorption reaction Methods 0.000 description 6
- 235000009508 confectionery Nutrition 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 229910052742 iron Inorganic materials 0.000 description 3
- 239000011707 mineral Substances 0.000 description 3
- 235000010755 mineral Nutrition 0.000 description 3
- 235000005911 diet Nutrition 0.000 description 2
- 230000037213 diet Effects 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 235000013402 health food Nutrition 0.000 description 2
- 229910052500 inorganic mineral Inorganic materials 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 108090000765 processed proteins & peptides Proteins 0.000 description 2
- 235000014347 soups Nutrition 0.000 description 2
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- 206010012735 Diarrhoea Diseases 0.000 description 1
- 208000001431 Psychomotor Agitation Diseases 0.000 description 1
- 206010038743 Restlessness Diseases 0.000 description 1
- 229930003316 Vitamin D Natural products 0.000 description 1
- QYSXJUFSXHHAJI-XFEUOLMDSA-N Vitamin D3 Natural products C1(/[C@@H]2CC[C@@H]([C@]2(CCC1)C)[C@H](C)CCCC(C)C)=C/C=C1\C[C@@H](O)CCC1=C QYSXJUFSXHHAJI-XFEUOLMDSA-N 0.000 description 1
- 235000021120 animal protein Nutrition 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000000975 bioactive effect Effects 0.000 description 1
- 230000007423 decrease Effects 0.000 description 1
- 238000009792 diffusion process Methods 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 210000001035 gastrointestinal tract Anatomy 0.000 description 1
- 230000036449 good health Effects 0.000 description 1
- 235000020997 lean meat Nutrition 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 230000003821 menstrual periods Effects 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 231100000957 no side effect Toxicity 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 229920001184 polypeptide Polymers 0.000 description 1
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- 235000020995 raw meat Nutrition 0.000 description 1
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- 235000019166 vitamin D Nutrition 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The invention discloses mung bean and rhizoma dioscoreae chewable tablets which comprise the following components in parts by weight: 2-8 parts of rhizoma dioscoreae, 2-8 parts of mung bean, 0.01-0.05 part of sesamin, 12-16 parts of sorghum flour, 4-8 parts of soybean extract, 0.3-0.7 part of casein phosphopeptides, 0.01-0.03 part of calcium gluconate, 1-3 parts of microcrystalline cellulose, 0.3-0.7 part of apple cellulose, 0.01-0.03 part of vitamin C, 0.01-0.03 part of xylitol, 0.01-0.03 part of sorbitol and 0.02-0.04 part of magnesium stearate. The mung bean and rhizoma dioscoreae chewable tablets disclosed by the invention have the functions of clearing summer heat, improving bone density, enhancing immunity and supplementing vitamin C, are suitable for summer and have pure taste.
Description
Technical field
The invention belongs to nutritional health food field, be specially a kind of mung bean Chinese yam chewable tablets and preparation method.
Background technology
Be upgrowth and development of children season faster summer, adds outdoor activities more, and the vitamin D in body etc. synthetic more is therefore required just many such as trace elements such as zinc.Because zinc is mainly derived from the animal protein food such as lean meat, liver, egg, milk, and summer, people were often disagreeable greasy, do not like having a meat diet raw meat, if bad habits such as that some children have is again particular about food, partial eclipses, will make the intake of zinc seriously reduce, cause the demand of zinc in body not enough.Meanwhile, summer, child easily suffered from disease of digestive tract, and this is to affect absorbing very much of zinc.The metabolism of zinc is mainly discharged by enteron aisle, and often suffer from diarrhoea summer, and the discharge rate of zinc increases greatly.In addition, hidrosis in summer is lost too much zinc.In sweat, contain zinc, when a large amount of perspiration, will lose in a large number the zinc in body.Lack zinc and can change the sense of taste in Pediatric Oral Emergency, cause appetite to decline, cause vicious circle.During the broiling summer, clearing away summerheat is the theme of diet, drinks sweet mung bean soup and relieves summer heat, and is the most universal way to keep in good health in summer." mung bean is cool in nature, taste is sweet, has clearing heat and detoxicating, the relieving restlessness of relieving summer heat, the effects such as stomach invigorating of quenching the thirst." child old man, cold and cool physique person, the women in take medicine crowd and menstrual period, be all not suitable for applicable sweet mung bean soup.
Summary of the invention
For above-mentioned situation, the object of this invention is to provide a kind of special taste, safe ready, there is clearing away summerheat, increase bone density, strengthen the mung bean Chinese yam chewable tablets of immunity, to solve the problem proposing in above-mentioned background technology.
For achieving the above object, the invention provides following technical scheme:
A mung bean Chinese yam chewable tablets, comprises following weight portion composition: Chinese yam 2-8 part, mung bean 2-8 part, sesamin 0.01-0.05 part, sorghum flour 12-16 part, extract of soybean 4-8 part, CPP 0.3-0.7 part, calcium gluconae 0.01-0.03 part, microcrystalline cellulose 1-3 part, apple fiber element 0.3-0.7 part, vitamin C 0.01-0.03 part, xylitol 0.01-0.03 part, sorbierite 0.01-0.03 part, dolomol 0.02-0.04 part.
As preferably, described a kind of mung bean Chinese yam chewable tablets, comprises following weight portion composition: 5 parts of Chinese yams, 5 parts, mung bean, 0.03 part of sesamin, 14 parts of sorghum flours, 6 parts of extract of soybean, 0.5 part of CPP, 0.02 part of calcium gluconae, 2 parts of microcrystalline celluloses, 0.5 part of apple fiber element, 0.02 part of vitamin C, 0.02 part of xylitol, 0.02 part of sorbierite, 0.03 part of dolomol.
A preparation method for mung bean Chinese yam chewable tablets, comprises the following steps:
(1) get fresh Chinese yam and choose decontamination, clean, peeling, be cut into rectangular of 4cm * 6cm, with color stabilizer 0.2% vitamin C, soak 15-25 minute, take out after draining and dry within the scope of 60-70 ℃, to water content, be no more than 18%, yam flour after drying is broken to 80-120 order, obtains yam flour, standby;
(2) getting fresh mung bean cleans with clear water, clean mung bean is placed on and in centrifuge, does surperficial dried up processing, processing time is 5-8 second, by the mung bean heated-air drying through dried up processing, temperature is within the scope of 60-90 ℃, and the time is 20-40min, and the mung bean of processing through super-dry is ground to 80-120 order through colloid mill, obtain mung bean flour, standby;
(3) by weight, after getting CPP, calcium gluconae, microcrystalline cellulose, apple fiber element, vitamin C, xylitol, sorbierite, dolomol and putting into respectively pulverizer and pulverize, then cross respectively 100 mesh sieves and filter standby;
(4) mung bean flour, sesamin, extract of soybean and sorghum flour in the yam flour in step (1), step (2) are placed in to mixer, mix and blend 20-30 minute, after stirring completes, being placed in micronizer pulverizes again, compressed air pressure is adjusted into 10MPa, obtains the mixing Ultramicro-powder of granularity 4-5 μ m;
(5) in the mixing Ultramicro-powder of the final gained of step (4), add CPP, calcium gluconae, microcrystalline cellulose, apple fiber element, vitamin C, xylitol and sorbierite, make softwood particle, then within the scope of 35-65 ℃, dry, granulation after whole grain again, mix compressing tablet on tablet press machine with dolomol;
(6) gained compressing tablet is carried out to 210nm ultraviolet ray and irradiate 3-6 min sterilizing, obtain mung bean Chinese yam chewable tablets.
In described step (1), get fresh Chinese yam and choose decontamination, clean, peeling, be cut into rectangular of 4cm * 6cm, with color stabilizer 0.2% vitamin C, soak 18 minutes, take out after draining and dry under 60 ℃ of conditions, to water content, be no more than 18%, the yam flour after drying is broken to 100 orders.
In described step (2), getting fresh mung bean cleans with clear water, clean mung bean is placed on and in centrifuge, does surperficial dried up processing, processing time is 6 seconds, by the mung bean heated-air drying through dried up processing, temperature is 67 ℃, time is 25min, and the mung bean of processing through super-dry is ground to 100 orders through colloid mill.
Every described of chewable tablets is 0.5-3g.
CPP (CPP) is to take bovine casein as raw material, what by biotechnology, make has a bioactive polypeptide, can be used in various nutrition, health food, can effectively promote absorption and the utilization of human body to divalence mineral nutrients such as calcium, iron, zinc.CPP derives from natural good protein---bovine casein, and it can effectively improve intake and absorption and the utilization rate of the divalent minerals such as human calcium, iron, zinc, also has the effect of permanent tooth, strong tooth, reparation gum tooth.CPP is also conceived to improve the absorption rate of calcium and the novel nourishing product developed just, it is one of biology peptide type alive food additives of having realized so far suitability for industrialized production, it is high with VD phase specific absorption rate, has no side effect, and more can improve the absorptivity of the divalent minerals such as other zinc, iron.CPP can promote the not passive diffusion absorption of saturable calcium of small intestine bottom, and this absorption is not subject to the variation of age and VD.
In sum, beneficial effect of the present invention:
The present invention has clearing away summerheat, increases bone density, strengthens immunity, replenishing vitamins C.Be applicable to the heated term, and mouthfeel is pure.
The specific embodiment
Below in conjunction with the embodiment of the present invention, the technical scheme in the embodiment of the present invention is clearly and completely described, obviously, described embodiment is only the present invention's part embodiment, rather than whole embodiment.Embodiment based in the present invention, those of ordinary skills, not making the every other embodiment obtaining under creative work prerequisite, belong to the scope of protection of the invention.
Embodiment 1
A mung bean Chinese yam chewable tablets, comprises following weight portion composition: 2 parts of Chinese yams, 2 parts, mung bean, 0.01 part of sesamin, 12 parts of sorghum flours, 4 parts of extract of soybean, 0.3 part of CPP, 0.01 part of calcium gluconae, 1 part of microcrystalline cellulose, 0.3 part of apple fiber element, 0.01 part of vitamin C, 0.01 part of xylitol, 0.01 part of sorbierite, 0.02 part of dolomol.
A preparation method for mung bean Chinese yam chewable tablets, comprises the following steps:
(1) get fresh Chinese yam and choose decontamination, clean, peeling, be cut into rectangular of 4cm * 6cm, with color stabilizer 0.2% vitamin C, soak 15-25 minute, take out after draining and dry within the scope of 60-70 ℃, to water content, be no more than 18%, yam flour after drying is broken to 80-120 order, obtains yam flour, standby;
(2) getting fresh mung bean cleans with clear water, clean mung bean is placed on and in centrifuge, does surperficial dried up processing, processing time is 5-8 second, by the mung bean heated-air drying through dried up processing, temperature is within the scope of 60-90 ℃, and the time is 20-40min, and the mung bean of processing through super-dry is ground to 80-120 order through colloid mill, obtain mung bean flour, standby;
(3) by weight, after getting CPP, calcium gluconae, microcrystalline cellulose, apple fiber element, vitamin C, xylitol, sorbierite, dolomol and putting into respectively pulverizer and pulverize, then cross respectively 100 mesh sieves and filter standby;
(4) mung bean flour, sesamin, extract of soybean and sorghum flour in the yam flour in step (1), step (2) are placed in to mixer, mix and blend 20-30 minute, after stirring completes, being placed in micronizer pulverizes again, compressed air pressure is adjusted into 10MPa, obtains the mixing Ultramicro-powder of granularity 4-5 μ m;
(5) in the mixing Ultramicro-powder of the final gained of step (4), add CPP, calcium gluconae, microcrystalline cellulose, apple fiber element, vitamin C, xylitol and sorbierite, make softwood particle, then within the scope of 35-65 ℃, dry, granulation after whole grain again, mix compressing tablet on tablet press machine with dolomol;
(6) gained compressing tablet is carried out to 210nm ultraviolet ray and irradiate 3-6 min sterilizing, obtain mung bean Chinese yam chewable tablets.
Embodiment 2
A mung bean Chinese yam chewable tablets, comprises following weight portion composition: 5 parts of Chinese yams, 5 parts, mung bean, 0.03 part of sesamin, 14 parts of sorghum flours, 6 parts of extract of soybean, 0.5 part of CPP, 0.02 part of calcium gluconae, 2 parts of microcrystalline celluloses, 0.5 part of apple fiber element, 0.02 part of vitamin C, 0.02 part of xylitol, 0.02 part of sorbierite, 0.03 part of dolomol.
A preparation method for mung bean Chinese yam chewable tablets, comprises the following steps:
(1) get fresh Chinese yam and choose decontamination, clean, peeling, be cut into rectangular of 4cm * 6cm, with color stabilizer 0.2% vitamin C, soak 15-25 minute, take out after draining and dry within the scope of 60-70 ℃, to water content, be no more than 18%, yam flour after drying is broken to 80-120 order, obtains yam flour, standby;
(2) getting fresh mung bean cleans with clear water, clean mung bean is placed on and in centrifuge, does surperficial dried up processing, processing time is 5-8 second, by the mung bean heated-air drying through dried up processing, temperature is within the scope of 60-90 ℃, and the time is 20-40min, and the mung bean of processing through super-dry is ground to 80-120 order through colloid mill, obtain mung bean flour, standby;
(3) by weight, after getting CPP, calcium gluconae, microcrystalline cellulose, apple fiber element, vitamin C, xylitol, sorbierite, dolomol and putting into respectively pulverizer and pulverize, then cross respectively 100 mesh sieves and filter standby;
(4) mung bean flour, sesamin, extract of soybean and sorghum flour in the yam flour in step (1), step (2) are placed in to mixer, mix and blend 20-30 minute, after stirring completes, being placed in micronizer pulverizes again, compressed air pressure is adjusted into 10MPa, obtains the mixing Ultramicro-powder of granularity 4-5 μ m;
(5) in the mixing Ultramicro-powder of the final gained of step (4), add CPP, calcium gluconae, microcrystalline cellulose, apple fiber element, vitamin C, xylitol and sorbierite, make softwood particle, then within the scope of 35-65 ℃, dry, granulation after whole grain again, mix compressing tablet on tablet press machine with dolomol;
(6) gained compressing tablet is carried out to 210nm ultraviolet ray and irradiate 3-6 min sterilizing, obtain mung bean Chinese yam chewable tablets.
Embodiment 3
A mung bean Chinese yam chewable tablets, comprises following weight portion composition: 8 parts of Chinese yams, 8 parts, mung bean, 0.05 part of sesamin, 16 parts of sorghum flours, 8 parts of extract of soybean, 0.7 part of CPP, 0.03 part of calcium gluconae, 3 parts of microcrystalline celluloses, 0.7 part of apple fiber element, 0.03 part of vitamin C, 0.03 part of xylitol, 0.03 part of sorbierite, 0.04 part of dolomol.
A preparation method for mung bean Chinese yam chewable tablets, comprises the following steps:
(1) get fresh Chinese yam and choose decontamination, clean, peeling, be cut into rectangular of 4cm * 6cm, with color stabilizer 0.2% vitamin C, soak 15-25 minute, take out after draining and dry within the scope of 60-70 ℃, to water content, be no more than 18%, yam flour after drying is broken to 80-120 order, obtains yam flour, standby;
(2) getting fresh mung bean cleans with clear water, clean mung bean is placed on and in centrifuge, does surperficial dried up processing, processing time is 5-8 second, by the mung bean heated-air drying through dried up processing, temperature is within the scope of 60-90 ℃, and the time is 20-40min, and the mung bean of processing through super-dry is ground to 80-120 order through colloid mill, obtain mung bean flour, standby;
(3) by weight, after getting CPP, calcium gluconae, microcrystalline cellulose, apple fiber element, vitamin C, xylitol, sorbierite, dolomol and putting into respectively pulverizer and pulverize, then cross respectively 100 mesh sieves and filter standby;
(4) mung bean flour, sesamin, extract of soybean and sorghum flour in the yam flour in step (1), step (2) are placed in to mixer, mix and blend 20-30 minute, after stirring completes, being placed in micronizer pulverizes again, compressed air pressure is adjusted into 10MPa, obtains the mixing Ultramicro-powder of granularity 4-5 μ m;
(5) in the mixing Ultramicro-powder of the final gained of step (4), add CPP, calcium gluconae, microcrystalline cellulose, apple fiber element, vitamin C, xylitol and sorbierite, make softwood particle, then within the scope of 35-65 ℃, dry, granulation after whole grain again, mix compressing tablet on tablet press machine with dolomol;
(6) gained compressing tablet is carried out to 210nm ultraviolet ray and irradiate 3-6 min sterilizing, obtain mung bean Chinese yam chewable tablets.
To those skilled in the art, obviously the invention is not restricted to the details of above-mentioned one exemplary embodiment, and in the situation that not deviating from spirit of the present invention or essential characteristic, can realize the present invention with other concrete form.Therefore, no matter from which point, all should regard embodiment as exemplary, and be nonrestrictive, scope of the present invention is limited by claims rather than above-mentioned explanation, is therefore intended to include in the present invention dropping on the implication that is equal to important document of claim and all changes in scope.
In addition, be to be understood that, although this description is described according to embodiment, but not each embodiment only comprises an independently technical scheme, this narrating mode of description is only for clarity sake, those skilled in the art should make description as a whole, and the technical scheme in each embodiment also can, through appropriately combined, form other embodiments that it will be appreciated by those skilled in the art that.
Claims (6)
1. a mung bean Chinese yam chewable tablets, is characterized in that: comprise following weight portion composition: Chinese yam 2-8 part, mung bean 2-8 part, sesamin 0.01-0.05 part, sorghum flour 12-16 part, extract of soybean 4-8 part, CPP 0.3-0.7 part, calcium gluconae 0.01-0.03 part, microcrystalline cellulose 1-3 part, apple fiber element 0.3-0.7 part, vitamin C 0.01-0.03 part, xylitol 0.01-0.03 part, sorbierite 0.01-0.03 part, dolomol 0.02-0.04 part.
2. a kind of mung bean Chinese yam chewable tablets according to claim 1, is characterized in that: comprise following weight portion composition: 5 parts of Chinese yams, 5 parts, mung bean, 0.03 part of sesamin, 14 parts of sorghum flours, 6 parts of extract of soybean, 0.5 part of CPP, 0.02 part of calcium gluconae, 2 parts of microcrystalline celluloses, 0.5 part of apple fiber element, 0.02 part of vitamin C, 0.02 part of xylitol, 0.02 part of sorbierite, 0.03 part of dolomol.
3. a preparation method for mung bean Chinese yam chewable tablets, is characterized in that: comprise the following steps:
(1) get fresh Chinese yam and choose decontamination, clean, peeling, be cut into rectangular of 4cm * 6cm, with color stabilizer 0.2% vitamin C, soak 15-25 minute, take out after draining and dry within the scope of 60-70 ℃, to water content, be no more than 18%, yam flour after drying is broken to 80-120 order, obtains yam flour, standby;
(2) getting fresh mung bean cleans with clear water, clean mung bean is placed on and in centrifuge, does surperficial dried up processing, processing time is 5-8 second, by the mung bean heated-air drying through dried up processing, temperature is within the scope of 60-90 ℃, and the time is 20-40min, and the mung bean of processing through super-dry is ground to 80-120 order through colloid mill, obtain mung bean flour, standby;
(3) by weight, after getting CPP, calcium gluconae, microcrystalline cellulose, apple fiber element, vitamin C, xylitol, sorbierite, dolomol and putting into respectively pulverizer and pulverize, then cross respectively 100 mesh sieves and filter standby;
(4) mung bean flour, sesamin, extract of soybean and sorghum flour in the yam flour in step (1), step (2) are placed in to mixer, mix and blend 20-30 minute, after stirring completes, being placed in micronizer pulverizes again, compressed air pressure is adjusted into 10MPa, obtains the mixing Ultramicro-powder of granularity 4-5 μ m;
(5) in the mixing Ultramicro-powder of the final gained of step (4), add CPP, calcium gluconae, microcrystalline cellulose, apple fiber element, vitamin C, xylitol and sorbierite, make softwood particle, then within the scope of 35-65 ℃, dry, granulation after whole grain again, mix compressing tablet on tablet press machine with dolomol;
(6) gained compressing tablet is carried out to 210nm ultraviolet ray and irradiate 3-6 min sterilizing, obtain mung bean Chinese yam chewable tablets.
4. the preparation method of a kind of mung bean Chinese yam chewable tablets according to claim 3, it is characterized in that: in described step (1), get fresh Chinese yam and choose decontamination, clean, peeling, be cut into rectangular of 4cm * 6cm, with color stabilizer 0.2% vitamin C, soak 18 minutes, take out after draining and dry under 60 ℃ of conditions, to water content, be no more than 18%, the yam flour after drying is broken to 100 orders.
5. the preparation method of a kind of mung bean Chinese yam chewable tablets according to claim 3, it is characterized in that: in described step (2), get fresh mung bean and clean with clear water, clean mung bean is placed on and in centrifuge, does surperficial dried up processing, processing time is 6 seconds, by the mung bean heated-air drying through dried up processing, temperature is 67 ℃, and the time is 25min, and the mung bean of processing through super-dry is ground to 100 orders through colloid mill.
6. the preparation method of a kind of mung bean Chinese yam chewable tablets according to claim 3, is characterized in that: every described of chewable tablets is 0.5g-3g.
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