CN105410318A - Chinese yam Chinese medicine hard candies for treating impotence and preparation method thereof - Google Patents
Chinese yam Chinese medicine hard candies for treating impotence and preparation method thereof Download PDFInfo
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- CN105410318A CN105410318A CN201510904240.9A CN201510904240A CN105410318A CN 105410318 A CN105410318 A CN 105410318A CN 201510904240 A CN201510904240 A CN 201510904240A CN 105410318 A CN105410318 A CN 105410318A
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- chinese yam
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- 235000003416 Dioscorea oppositifolia Nutrition 0.000 title claims abstract description 56
- 201000001881 impotence Diseases 0.000 title claims abstract description 33
- 239000003814 drug Substances 0.000 title claims abstract description 31
- 238000002360 preparation method Methods 0.000 title claims abstract description 18
- 235000000346 sugar Nutrition 0.000 claims abstract description 79
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- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 9
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- 244000258070 Salvia viridis Species 0.000 description 3
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- 238000007710 freezing Methods 0.000 description 3
- 230000008014 freezing Effects 0.000 description 3
- 229960004903 invert sugar Drugs 0.000 description 3
- 235000019698 starch Nutrition 0.000 description 3
- 239000008107 starch Substances 0.000 description 3
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- -1 alkene terpene Chemical class 0.000 description 2
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- 235000011389 fruit/vegetable juice Nutrition 0.000 description 2
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- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 description 1
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- FFRBMBIXVSCUFS-UHFFFAOYSA-N 2,4-dinitro-1-naphthol Chemical compound C1=CC=C2C(O)=C([N+]([O-])=O)C=C([N+]([O-])=O)C2=C1 FFRBMBIXVSCUFS-UHFFFAOYSA-N 0.000 description 1
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- GXCLVBGFBYZDAG-UHFFFAOYSA-N N-[2-(1H-indol-3-yl)ethyl]-N-methylprop-2-en-1-amine Chemical compound CN(CCC1=CNC2=C1C=CC=C2)CC=C GXCLVBGFBYZDAG-UHFFFAOYSA-N 0.000 description 1
- 208000037656 Respiratory Sounds Diseases 0.000 description 1
- FEWJPZIEWOKRBE-UHFFFAOYSA-N Tartaric acid Natural products [H+].[H+].[O-]C(=O)C(O)C(O)C([O-])=O FEWJPZIEWOKRBE-UHFFFAOYSA-N 0.000 description 1
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- LPQOADBMXVRBNX-UHFFFAOYSA-N ac1ldcw0 Chemical compound Cl.C1CN(C)CCN1C1=C(F)C=C2C(=O)C(C(O)=O)=CN3CCSC1=C32 LPQOADBMXVRBNX-UHFFFAOYSA-N 0.000 description 1
- 150000007513 acids Chemical class 0.000 description 1
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- 239000000686 essence Substances 0.000 description 1
- 150000002148 esters Chemical class 0.000 description 1
- 235000021050 feed intake Nutrition 0.000 description 1
- 238000011049 filling Methods 0.000 description 1
- 238000010304 firing Methods 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- 239000008187 granular material Substances 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 239000012535 impurity Substances 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 150000002576 ketones Chemical class 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- 238000004093 laser heating Methods 0.000 description 1
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- 239000001630 malic acid Substances 0.000 description 1
- 235000011090 malic acid Nutrition 0.000 description 1
- 238000009992 mercerising Methods 0.000 description 1
- QSHDDOUJBYECFT-UHFFFAOYSA-N mercury Chemical compound [Hg] QSHDDOUJBYECFT-UHFFFAOYSA-N 0.000 description 1
- 229910052753 mercury Inorganic materials 0.000 description 1
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- 231100000252 nontoxic Toxicity 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/48—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
-
- 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 Chinese yam Chinese medicine hard candies for treating impotence and a preparation method thereof. The Chinese yam Chinese medicine hard candies are prepared from, by weight, 5-15 parts of Chinese yam, 6-10 parts of cornu corvi nippon parvum, 5-15 parts of cynomorium songaricum, 6-10 parts of cistanche deserticola, 2-6 parts of Chinese angelica, 5-15 parts of white peony roots, 5-15 parts of liquorice roots, 5-15 parts of roots of Chinese trichosanthes, 50-150 parts of rock sugar, 0.05-0.15 part of glucose and 0.05-0.15 part of essence. The prepared Chinese yam Chinese medicine hard candies for treating impotence is high in edible efficiency, can strengthen the waist and kidneys and nourish blood and yin and is suitable for impotence nocturnal emission and others.
Description
Technical field
The present invention relates to a kind of formula and preparation method of health food, specifically a kind of impotence Chinese yam Chinese medicine hard candy and preparation method thereof.
Background technology
Common hard candy and preparation method thereof:
Hard candy is the candy through high temperature infusion.Dry solids content is very high, about more than 97%.Sugar body is hard and crisp, therefore is called hard candy.Belong to amorphous non-crystal structure.Proportion between 1.4 ~ 1.5, content of reducing sugar scope 10 ~ 18%.Entrance dissolves slowly, resistance toly chews, sugared body has transparent, translucent and opaque, also has and is drawn into mercerising shape.
The classification of hard candy has that fruity type, creamy taste type, cooling taste type and control are white, sand cutting and decoration firing hard candy etc.Fruity type hard candy is required it is identical with the color of this kind of fruit, shape.
The composition hard candy of hard candy is made up of carbohydrate and flavouring colour-regulating material two kinds of bases.
1. carbohydrate: it comprises two monose, the carbohydrate such as high sugar and dextrin.The composition of all kinds of sugar in hard candy is constructed as follows: the high sugar 10 ~ 30% of sucrose 80 ~ 50%, reducing sugar 10 ~ 20%, dextrin.
2. flavoring: seasoning material used in hard candy comprises two parts: is the hard candy of fruity type, and their seasoning materials used have spices, essence and organic acid.It would be desirable natural perfume material, not only fragrance alcohol and, and nontoxic.Compound essence is modulated by the various aromatic such as ester class, aldehydes, ketone, alcohols, acids, alkene terpene to form.Fragrance is strong, adds excessively to hinder food hygiene, and addition must not exceed the limitation of food hygienic standard.Citric acid is the main organic acid of seasoning in candy.In addition, also tartaric acid, lactic acid or malic acid can be used.Seasoning material plays an important role on the local flavor forming hard candy.The another kind of seasoning material of hard candy uses wholefood.As dairy produce, cocoa products, tealeaves, the extract of malt and milk and kernel etc.Not only improve the local flavor of hard candy after interpolation, and change structure and the state of hard candy, make the other tool style of hard candy.
3. tinter: hard candy material used of mixing colours has natural colorant and synthetic food color.Advocate in candy and use natural colorant, because its edible safety is very high.The limitation of food hygienic standard defined must be strictly observed when using synthetic food color.
When designing and produce hard candy, no matter sugared body itself and packaging material all should meet this kind of due color of candy, shape requirement.
Production principle: a granule sugar is by the crystalline solid of a lot of sucrose molecule proper alignment.When dissolving when adding water, sucrose molecule just disperses and separates soluble in water.When heating infusion in acid condition, part sucrose molecule is hydrolyzed and becomes invert sugar, just constitutes candy batch, the non-crystal structure that candy batch is made up of mixtures such as sucrose, invert sugar, dextrin and maltose together with the starch syrup added after concentrated.
The feature of non-crystal structure candy batch is unstable, and they have the characteristic changing crystal gradually into, and this is sand return.In order to keep the non-crystal relative stability of candy batch, just need to add resistive connection eutectic substance.The kind of resistive connection eutectic substance is a lot, as colloidal substance, dextrin, reduced sugar and some salt, but the resistive connection eutectic substance often adopted in candy is produced is mixture---the i.e. starch syrup of dextrin and reduced sugar, to improve solubility and the viscosity of sugar juice, the sand return that restriction sucrose molecule rearranges and rises.In addition, invert sugar that transforming agent produces through infusion can also be added as resistive connection eutectic substance in sucrose solution to manufacture candy.
Another characteristic of non-crystal structure candy batch does not have fixing freezing point.When falling toward cooling bench after enduring well-done massecuite, along with temperature reduces, massecuite viscosity increases, and is originally that the massecuite of flow-like just becomes and has plastic candy batch, finally becomes solid.That is, become many solids candy batch to have a very wide temperature range by liquid massecuite, have the freezing point that fixing.This is also the general character that AMAT has.Be exactly utilize this characteristic in candy is produced, carry out with flavoring, turn mixing, cooling, tie rod and the operation such as shaping.It is the theoretical foundation of working out candy production operation code that candy batch does not fix this characteristic of freezing point.
Preparation method:
1. prepare burden: will determine that in batching the dry substance balance of material and reducing material balance two kinds of equilibrium relations.The summation dry substance that should equal in finished product of each material dry substance added in batching adds the summation of the dry substance of loss in process of production.In order to obtain better techno-economic effect, just needing to improve constantly technology level, improving yield rate to reduce loss in production process.The weight in wet base of each material take advantage of each material dry substance percentage composition and, the dry substance gross weight that must feed intake.The dry substance gross weight that the gross weight of finished product takes advantage of the dry substance percentage composition of finished product to get product.In batching, the summation of each material dry substance deducts the dry substance weight in finished product, obtains dry substance loss in process of production.Moisture in each material and finished product or dry substance data can be tried to achieve by the analysis in laboratory.Reduced sugar in finished product has two sources: one is the reduced sugar adding material; Two is changing the reduced sugar produced in sugar and sugar cook process.Namely the summation of these two kinds of reduced sugars is the reduced sugar in finished product.Reduced sugar in material can common bluebeard obtains data by the analysis in laboratory; The reduced sugar amount produced in production process must be determined according to the acidity of the experience of our factory and starch syrup.
2. change sugar: the object changing sugar is fully melted by granulated sugar crystal with appropriate water.Otherwise, along with sugar concentration during sugar cook constantly increases, the granulated sugar crystal do not melted will become crystal in oversaturated sugar juice makes the sand return of liquid glucose large area, and particularly serious when machinery or pipe friction, and this situation especially easily occurs on vacuum sugar cooker or iron plate.In order to make granulated sugar crystal fully melt, just needing to add a certain amount of water, but adding hypervolia, the sugar cook time certainly will be extended, increase content of reducing sugar, heighten the color and consume the energy.Therefore, to the requirement changing sugar be: add appropriate water, at short notice granulated sugar can be melted completely.For reaching this object, requirement hot water and the sugared temperature of raisingization, to reduce amount of water and to shorten the sugar cook time.From the solubility of sucrose under the temperature of 90 DEG C, only need the water of 20% just can the sugared task of completing.But in actual production, only lean on this gross data to be inadequate.Rule of thumb generally need add the water of dry substance total amount 30%.Comprising the moisture in wet stock.
3. stir off: the object of sugar cook is removed by moisture unnecessary in liquid glucose, liquid glucose is concentrated.Want attached fall moisture in liquid glucose more much more difficult than the moisture removed in other food, this is due to the raising along with sugar concentration, and the viscosity of liquid glucose is increasing, more to the later stage, moisture in dense liquid glucose is more difficult to be removed, and adopts conventional method, is difficult to remove moisture unnecessary in massecuite.In addition, the evaporation of moisture in liquid glucose and concentrated requirement are completed in continual laser heating process.So just need through high temperature infusion.Different according to sugar cook equipment, normal pressure sugar cook can be divided into, continous vacuum is stirred off and continous vacuum film is stirred off.
(1) normal pressure is stirred off: it is exactly stir off at normal atmospheric pressure that normal pressure is stirred off, and also claims naked light to stir off or the sugar cook of opening pot.Along with the concentration of sugar increases, its elevation of boiling point.As sucrose solution concentration be 94.9% time, its boiling point is 130 DEG C.When concentration is 98%, its boiling point serves the people 160 DEG C.Therefore, obtain the hard candy that moisture is 2% for common bluebeard, just need to endure to 160 DEG C and take the dish out of the pot.When starting when stirring off, the foam of syrup breaks greatly and easily, and along with infusion is carried out, concentration improves gradually, and foam diminishes gradually, beats slowly simultaneously.Along with temperature improves further, concentration increases, and viscosity improves, and surfactant foam is less, beats slower; Liquid glucose changes into isabelline by light yellow, golden yellow.At this moment, in desirable a small amount of massecuite instillation cold water, as formed hard bead immediately, chewing embrittlement, just having arrived sugar cook terminal.Thermometer can certainly be inserted to control out pot temperature.The acidity of liquid glucose is larger, endures Wen Yuegao, and the time of infusion is longer, the growing amount of reduced sugar, and catabolite and colourity etc. are also higher.In order to common bluebeard obtains desirable product, in stirring off with normal pressure, this three conditions should be controlled.
(2) continous vacuum is stirred off: the advantage of vacuum sugar boiling utilizes vacuum to reduce the boiling point of liquid glucose, evaporates many moisture at low temperatures, avoids sugar at high temperature to decompose variable color, to improve the quality of products and to shorten the sugar cook time, enhance productivity.Continous vacuum is endured device and is formed primarily of heating, evaporation and Vacuum Concentration three part.The main part of heating part is serpentine heating pipe, and liquid glucose is heated to about 140 DEG C by serpentine heating pipe in very short time, and concentration is close to 96%.Then enter vaporization chamber, get rid of the indirect steam in liquid glucose; Liquid glucose enters Vacuum Concentration room afterwards, and vacuum keeps more than 700 millimetress of mercury, then removes a small amount of moisture, and massecuite temperature drops to 112-115 DEG C, flows into and turns in pot, completes sugar cook operation.
(3) continous vacuum film is stirred off: it is utilize a jacketed pan that vacuum film is stirred off, and its internal layer is provided with the armature spindle that is equipped with a lot of scraper, and when armature spindle rotates, scraper rotates along jacketed pan inwall, and its top does not have scavenger fan.
Aborning, when pure liquid glucose flows into jacketed pan internal layer through water back from jacketed pan top, scraper then paste layer pot inwall rotates, because liquid glucose is thrown on jacketed pan inwall by the effect of centrifugal force, simultaneously liquid glucose is spread to the film liquid glucose film of thick about 1 millimeter and pot inwall carries out heat exchanging process rapidly by scraper, and the moisture in liquid glucose gasifies rapidly.Vapours is discharged by air draft, and meanwhile, it is also evacuated in jacketed pan, and concentrated liquid glucose drops in the vacuum chamber of bottom along pot wall, and at reduced pressure, syrup continues to remove residual moisture, sucks the acid solution of the pigment of metering simultaneously.By syrup along Cemented filling in another blender, perfuming mixes.Then water mold forming, the film sugar cook cycle is very short, about only needing for 10 seconds.
4. cooling and mediation: the massecuite that new infusion takes the dish out of the pot, temperature is very high, need through cooling.After appropriateness cooling, add pigment, essence and citric acid.The temperature adding essence is too high, and fragrance component can be made to volatilize, and the temperature adding essence is too low, massecuite viscosity is too high, is not easily in harmonious proportion evenly, therefore, must grasps the temperature adding essence.After massecuite adds essence and flavoring, need carry out mediation immediately and turn, the method turned is that the massecuite of contact cooling table top is folded to sugar center, folding repeatedly, and the homogeneous temperature of monoblock candy batch is declined.If it is improper to turn, not only essence and citric acid skewness, and candy batch some embrittlement because being heated inequality.The burr angle of rupture is caused when shaping.When mediation turn to the hard soft appropriateness of candy batch, there is good plasticity time, must be sent to heat insulating bed immediately, carry out shaping.
5. shaping: hard moulding process can be divided into continuous punch forming and water mold forming continuously.
(1) continuous punch forming: when candy batch is cooled to preference temperature, can carry out punch forming.As temperature is too high, sugared body is too soft, is difficult to shaping, even if also easily adhesion or the distortion of shaping sugar, as temperature is too low, candy batch is too hard, and the sugared grain formed out easily produces the scared dimmed and scarce limit angle of rupture.Stamping forming preference temperature is 80-70 DEG C, and at this moment candy batch has optimal plasticity, and punch forming is exactly to utilize the characteristic of candy batch at this section of temperature, with fur lacing machine or the slivering that manually stretched by candy batch, enters punch forming in forming machine.During punch forming, should be noted the mold face temperature of temperature in assembly room and relative humidity and forming machine, otherwise easily cause disconnected bar or adhesion facility.Forming room is preferably not less than 25 DEG C and relative humidity and is no more than 70% and is advisable.
(2) mold forming is watered continuously: watering mold forming is continuously the new technology just grown up in recent years.By continous vacuum film infusion massecuite out, be poured in the model dish run continuously by moulding head, then cooling and sizing rapidly, finally deviates from mould.The advantage of watering die forming machine is continuously a lot, it the cooling before punch forming, be in harmonious proportion, turn, moisturizing, tie rod, punch forming, the operation such as cooling and conveying is merged is a procedure.Greatly reduce operation, improve labor productivity, reduce floor space, improve food hygiene condition, improve transparency and the fineness of product, facilitate serialization and the automation of candy production.This novel candy casting machine is not only applicable to hard candy, and is applicable to the cast of other candy.
6. selection and packaging: selection is exactly that the substandard sugared grain such as not whole to shaping rear unfilled corner, crackle, bubble, impurity grain, form is picked out, to keep the quality of hard candy and to avoid blocking packing machine.Will choosing substandard sugared grain, by look, fragrance is different and separate, and particularly foreign particle will be removed, in order to avoid pollute good sugar, to the sugared grain of sand return, also needs separately, must not be mixed in reworks.Hard candy is high temperature, disperse moisture under vacuum after form.Its equilibrium relative humidity value is very low, as long as the relative humidity of air is greater than 30%, just presents sucting wet state.In order to keep hard candy not change not sand, to the hard candy formed out, should pack in time.The effect one of packaging is to protect hard candy not change not sand, and two is to make hard candy have beautiful and tempting outward appearance.To the requirement of packaging be: pack tightly, Bao Zheng, without cracking, broken tripe, broken angle, middlely should be twisted into 3/4 turn without straight not crooked, the two ends of wrinkle, trade mark.Wrapping paper and sugared grain fit tightly, and do not interspace, the packaging paper bag sugar that need not wet wrapping paper or odor type do not satisfy the need.Wrapping paper is divided into mechanical packaging and Manual Packaging.To the requirement of packer's bay be: temperature is below 25 DEG C, and relative humidity is no more than 50%.Preferably be provided with aircondition.
Summary of the invention
The object of the present invention is to provide a kind of impotence Chinese yam Chinese medicine hard candy and preparation method thereof, this impotence Chinese yam Chinese medicine hard candy eats both effectiveness height, can loins-strengthening and kidney-invigorating, nourishing the blood and yin, is applicable to impotence and seminal emission etc.
For achieving the above object, the invention provides following technical scheme:
A kind of impotence Chinese yam Chinese medicine hard candy, comprises according to the raw material of weight portion: Chinese yam 5 ~ 15 parts, 6 ~ 10 parts, pilose antler, cynomorium songaricum 5 ~ 15 parts, saline cistanche 6 ~ 10 parts, Radix Angelicae Sinensis 2 ~ 6 parts, the root of herbaceous peony 5 ~ 15 parts, 5 ~ 15 grams, Radix Glycyrrhizae, root of Chinese trichosanthes 5 ~ 15 parts, 50 ~ 150 parts, rock sugar, glucose 0.05 ~ 0.15 part, 0.05 ~ 0.15 part, essence.
As further scheme: described impotence Chinese yam Chinese medicine hard candy, comprises according to the raw material of weight portion: Chinese yam 10 parts, 8 parts, pilose antler, cynomorium songaricum 10 parts, saline cistanche 8 parts, Radix Angelicae Sinensis 4 parts, the root of herbaceous peony 10 parts, 10 grams, Radix Glycyrrhizae, root of Chinese trichosanthes 10 parts, 100 parts, rock sugar, glucose 0.1 part, 0.1 part, essence.
The preparation method of described impotence Chinese yam Chinese medicine hard candy, comprises the following steps:
(1) process of Chinese yam: Chinese yam is pulverized for subsequent use after rolling and outputing grain;
(2) process of pilose antler: select materials clean, drains rear section, then grinds for subsequent use;
(3) process of cynomorium songaricum, saline cistanche, Radix Angelicae Sinensis, the root of herbaceous peony, Radix Glycyrrhizae: select materials clean, drains rear pulverizing for subsequent use;
(4) lixiviate: the Chinese yam after process, pilose antler, cynomorium songaricum, saline cistanche, Radix Angelicae Sinensis, the root of herbaceous peony, Radix Glycyrrhizae are mixed to obtain batch mixing, with 75% alcohol lixiviate 1 ~ 5 time, each 0.5 ~ 2 hour, the alcohol of each use and the mass ratio of batch mixing are 5 ~ 10:1, merge alcohol leaching liquor, filter, when being condensed into 80 DEG C, relative density is the thick paste of 1.2 ~ 1.6, vacuum drying, crosses 30 ~ 50 mesh sieves after pulverizing, and must be dry mixed and close lixiviate powder;
(5) low sugar: take thermosoling, in pot, amount of water=(0.2 ~ 0.4) × (in rock sugar gross weight-rock sugar moisture gross weight), when water temperature rises to 75 ~ 85 DEG C, adds rock sugar, constantly stirs after dissolving completely and filters;
(6) stir off: adopt vacuum continuous pan boiling, require vacuum 680 ~ 740mmHg, steam pressure 5 ~ 6 ㎏/cm
2, syrup temp 136 ~ 142 DEG C;
(7) cool: the liquid glucose endured is poured on cooling bench, adds essence, turn evenly;
(8) with root of Chinese trichosanthes: spread out when liquid glucose is cooled to semisolid, root of Chinese trichosanthes is wrapped in core, be placed on heat insulating bed upper rolling, sugared body is shaped;
(9) tie rod: when sugared body temperature is down to 80 ~ 90 DEG C, sends into machine while hot and pulls into sugared bar;
(10) moulded section: when sugared bar is cooled to 30 ~ 50 DEG C, sends sugared bar into moulded section machine;
(11) pack, label, check, put in storage, pack, obtain impotence Chinese yam Chinese medicine hard candy.
As further scheme: step (4) be by process after Chinese yam, pilose antler, cynomorium songaricum, saline cistanche, Radix Angelicae Sinensis, the root of herbaceous peony, Radix Glycyrrhizae mix to obtain batch mixing, with 75% alcohol lixiviate 3 times, each 1 hour, the alcohol of each use and the mass ratio of batch mixing are 8:1, merge alcohol leaching liquor, filter, when being condensed into 80 DEG C, relative density is the thick paste of 1.4, vacuum drying, crosses 40 mesh sieves after pulverizing, and must be dry mixed and close lixiviate powder.
As further scheme: amount of water=0.3 × (in rock sugar gross weight-rock sugar moisture gross weight) in pot in step (5), when water temperature rises to 80 DEG C, adds rock sugar.
As further scheme: stir off in step (6) and require vacuum 710mmHg, steam pressure 5.5 ㎏/cm
2, syrup temp 140 DEG C.
As further scheme: in step (9) when sugared body temperature is down to 85 DEG C, send into machine while hot and pull into sugared bar.
As further scheme: in step (10) when sugared bar is cooled to 40 DEG C, sugared bar is sent into moulded section machine.
Compared with prior art, the invention has the beneficial effects as follows: impotence Chinese yam Chinese medicine hard candy prepared by the present invention eats both effectiveness height, can loins-strengthening and kidney-invigorating, nourishing the blood and yin, be applicable to impotence and seminal emission etc.
Detailed description of the invention
Below in conjunction with the embodiment of the present invention, be clearly and completely described the technical scheme in the embodiment of the present invention, obviously, described embodiment is only the present invention's part embodiment, instead of whole embodiments.Based on the embodiment in the present invention, those of ordinary skill in the art, not making the every other embodiment obtained under creative work prerequisite, belong to the scope of protection of the invention.
Embodiment 1
In the embodiment of the present invention, a kind of impotence Chinese yam Chinese medicine hard candy, comprises according to the raw material of weight portion: Chinese yam 5 parts, 6 parts, pilose antler, cynomorium songaricum 5 parts, saline cistanche 6 parts, Radix Angelicae Sinensis 2 parts, the root of herbaceous peony 5 parts, 5 grams, Radix Glycyrrhizae, root of Chinese trichosanthes 5 parts, 50 parts, rock sugar, glucose 0.050 part, 0.050 part, essence.
The preparation method of described impotence Chinese yam Chinese medicine hard candy, comprises the following steps:
(1) process of Chinese yam: Chinese yam is pulverized for subsequent use after rolling and outputing grain;
(2) process of pilose antler: select materials clean, drains rear section, then grinds for subsequent use;
(3) process of cynomorium songaricum, saline cistanche, Radix Angelicae Sinensis, the root of herbaceous peony, Radix Glycyrrhizae: select materials clean, drains rear pulverizing for subsequent use;
(4) lixiviate: the Chinese yam after process, pilose antler, cynomorium songaricum, saline cistanche, Radix Angelicae Sinensis, the root of herbaceous peony, Radix Glycyrrhizae are mixed to obtain batch mixing, with 75% alcohol lixiviate 1 time, each 0.5 hour, the alcohol of each use and the mass ratio of batch mixing are 5:1, merge alcohol leaching liquor, filter, when being condensed into 80 DEG C, relative density is the thick paste of 1.2, vacuum drying, crosses 30 mesh sieves after pulverizing, and must be dry mixed and close lixiviate powder;
(5) low sugar: take thermosoling, in pot, amount of water=0.2 × (in rock sugar gross weight-rock sugar moisture gross weight), when water temperature rises to 75 DEG C, adds rock sugar, constantly stirs after dissolving completely and filters;
(6) stir off: adopt vacuum continuous pan boiling, require vacuum 680mmHg, steam pressure 5 ㎏/cm
2, syrup temp 136 DEG C;
(7) cool: the liquid glucose endured is poured on cooling bench, adds essence, turn evenly;
(8) with root of Chinese trichosanthes: spread out when liquid glucose is cooled to semisolid, root of Chinese trichosanthes is wrapped in core, be placed on heat insulating bed upper rolling, sugared body is shaped;
(9) tie rod: when sugared body temperature is down to 80 DEG C, sends into machine while hot and pulls into sugared bar;
(10) moulded section: when sugared bar is cooled to 30 DEG C, sends sugared bar into moulded section machine;
(11) pack, label, check, put in storage, pack, obtain impotence Chinese yam Chinese medicine hard candy.
Embodiment 2
In the embodiment of the present invention, a kind of impotence Chinese yam Chinese medicine hard candy, comprises according to the raw material of weight portion: Chinese yam 10 parts, 8 parts, pilose antler, cynomorium songaricum 10 parts, saline cistanche 8 parts, Radix Angelicae Sinensis 4 parts, the root of herbaceous peony 10 parts, 10 grams, Radix Glycyrrhizae, root of Chinese trichosanthes 10 parts, 100 parts, rock sugar, glucose 0.1 part, 0.1 part, essence.
The preparation method of described impotence Chinese yam Chinese medicine hard candy, comprises the following steps:
(1) process of Chinese yam: Chinese yam is pulverized for subsequent use after rolling and outputing grain;
(2) process of pilose antler: select materials clean, drains rear section, then grinds for subsequent use;
(3) process of cynomorium songaricum, saline cistanche, Radix Angelicae Sinensis, the root of herbaceous peony, Radix Glycyrrhizae: select materials clean, drains rear pulverizing for subsequent use;
(4) lixiviate: the Chinese yam after process, pilose antler, cynomorium songaricum, saline cistanche, Radix Angelicae Sinensis, the root of herbaceous peony, Radix Glycyrrhizae are mixed to obtain batch mixing, with 75% alcohol lixiviate 3 times, each 1 hour, the alcohol of each use and the mass ratio of batch mixing are 8:1, merge alcohol leaching liquor, filter, when being condensed into 80 DEG C, relative density is the thick paste of 1.4, vacuum drying, crosses 40 mesh sieves after pulverizing, and must be dry mixed and close lixiviate powder;
(5) low sugar: take thermosoling, in pot, amount of water=0.3 × (in rock sugar gross weight-rock sugar moisture gross weight), when water temperature rises to 80 DEG C, adds rock sugar, constantly stirs after dissolving completely and filters;
(6) stir off: adopt vacuum continuous pan boiling, require vacuum 710mmHg, steam pressure 5.5 ㎏/cm
2, syrup temp 140 DEG C;
(7) cool: the liquid glucose endured is poured on cooling bench, adds essence, turn evenly;
(8) with root of Chinese trichosanthes: spread out when liquid glucose is cooled to semisolid, root of Chinese trichosanthes is wrapped in core, be placed on heat insulating bed upper rolling, sugared body is shaped;
(9) tie rod: when sugared body temperature is down to 85 DEG C, sends into machine while hot and pulls into sugared bar;
(10) moulded section: when sugared bar is cooled to 40 DEG C, sends sugared bar into moulded section machine;
(11) pack, label, check, put in storage, pack, obtain impotence Chinese yam Chinese medicine hard candy.
Embodiment 3
In the embodiment of the present invention, a kind of impotence Chinese yam Chinese medicine hard candy, comprises according to the raw material of weight portion: Chinese yam 15 parts, 10 parts, pilose antler, cynomorium songaricum 15 parts, saline cistanche 10 parts, Radix Angelicae Sinensis 6 parts, the root of herbaceous peony 15 parts, 15 grams, Radix Glycyrrhizae, root of Chinese trichosanthes 15 parts, 150 parts, rock sugar, glucose 0.150 part, 0.150 part, essence.
The preparation method of described impotence Chinese yam Chinese medicine hard candy, comprises the following steps:
(1) process of Chinese yam: Chinese yam is pulverized for subsequent use after rolling and outputing grain;
(2) process of pilose antler: select materials clean, drains rear section, then grinds for subsequent use;
(3) process of cynomorium songaricum, saline cistanche, Radix Angelicae Sinensis, the root of herbaceous peony, Radix Glycyrrhizae: select materials clean, drains rear pulverizing for subsequent use;
(4) lixiviate: the Chinese yam after process, pilose antler, cynomorium songaricum, saline cistanche, Radix Angelicae Sinensis, the root of herbaceous peony, Radix Glycyrrhizae are mixed to obtain batch mixing, with 75% alcohol lixiviate 5 times, each 2 hours, the alcohol of each use and the mass ratio of batch mixing are 10:1, merge alcohol leaching liquor, filter, when being condensed into 80 DEG C, relative density is the thick paste of 1.6, vacuum drying, crosses 50 mesh sieves after pulverizing, and must be dry mixed and close lixiviate powder;
(5) low sugar: take thermosoling, in pot, amount of water=0.4 × (in rock sugar gross weight-rock sugar moisture gross weight), when water temperature rises to 85 DEG C, adds rock sugar, constantly stirs after dissolving completely and filters;
(6) stir off: adopt vacuum continuous pan boiling, require vacuum 740mmHg, steam pressure 6 ㎏/cm
2, syrup temp 142 DEG C;
(7) cool: the liquid glucose endured is poured on cooling bench, adds essence, turn evenly;
(8) with root of Chinese trichosanthes: spread out when liquid glucose is cooled to semisolid, root of Chinese trichosanthes is wrapped in core, be placed on heat insulating bed upper rolling, sugared body is shaped;
(9) tie rod: when sugared body temperature is down to 90 DEG C, sends into machine while hot and pulls into sugared bar;
(10) moulded section: when sugared bar is cooled to 50 DEG C, sends sugared bar into moulded section machine;
(11) pack, label, check, put in storage, pack, obtain impotence Chinese yam Chinese medicine hard candy.
To those skilled in the art, obviously the invention is not restricted to the details of above-mentioned one exemplary embodiment, and when not deviating from spirit of the present invention or essential characteristic, the present invention can be realized in other specific forms.Therefore, no matter from which point, all should embodiment be regarded as exemplary, and be nonrestrictive, scope of the present invention is limited by claims instead of above-mentioned explanation, and all changes be therefore intended in the implication of the equivalency by dropping on claim and scope are included in the present invention.
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 by description integrally, and the technical scheme in each embodiment also through appropriately combined, can form other embodiments that it will be appreciated by those skilled in the art that.
Claims (8)
1. an impotence Chinese yam Chinese medicine hard candy, it is characterized in that, comprise according to the raw material of weight portion: Chinese yam 5 ~ 15 parts, 6 ~ 10 parts, pilose antler, cynomorium songaricum 5 ~ 15 parts, saline cistanche 6 ~ 10 parts, Radix Angelicae Sinensis 2 ~ 6 parts, the root of herbaceous peony 5 ~ 15 parts, 5 ~ 15 grams, Radix Glycyrrhizae, root of Chinese trichosanthes 5 ~ 15 parts, 50 ~ 150 parts, rock sugar, glucose 0.05 ~ 0.15 part, 0.05 ~ 0.15 part, essence.
2. impotence Chinese yam Chinese medicine hard candy according to claim 1, it is characterized in that, comprise according to the raw material of weight portion: Chinese yam 10 parts, 8 parts, pilose antler, cynomorium songaricum 10 parts, saline cistanche 8 parts, Radix Angelicae Sinensis 4 parts, the root of herbaceous peony 10 parts, 10 grams, Radix Glycyrrhizae, root of Chinese trichosanthes 10 parts, 100 parts, rock sugar, glucose 0.1 part, 0.1 part, essence.
3. a preparation method for the impotence Chinese yam Chinese medicine hard candy as described in as arbitrary in claim 1 ~ 2, is characterized in that, comprise the following steps:
(1) process of Chinese yam: Chinese yam is pulverized for subsequent use after rolling and outputing grain;
(2) process of pilose antler: select materials clean, drains rear section, then grinds for subsequent use;
(3) process of cynomorium songaricum, saline cistanche, Radix Angelicae Sinensis, the root of herbaceous peony, Radix Glycyrrhizae: select materials clean, drains rear pulverizing for subsequent use;
(4) lixiviate: the Chinese yam after process, pilose antler, cynomorium songaricum, saline cistanche, Radix Angelicae Sinensis, the root of herbaceous peony, Radix Glycyrrhizae are mixed to obtain batch mixing, with 75% alcohol lixiviate 1 ~ 5 time, each 0.5 ~ 2 hour, the alcohol of each use and the mass ratio of batch mixing are 5 ~ 10:1, merge alcohol leaching liquor, filter, when being condensed into 80 DEG C, relative density is the thick paste of 1.2 ~ 1.6, vacuum drying, crosses 30 ~ 50 mesh sieves after pulverizing, and must be dry mixed and close lixiviate powder;
(5) low sugar: take thermosoling, in pot, amount of water=(0.2 ~ 0.4) × (in rock sugar gross weight-rock sugar moisture gross weight), when water temperature rises to 75 ~ 85 DEG C, adds rock sugar, constantly stirs after dissolving completely and filters;
(6) stir off: adopt vacuum continuous pan boiling, require vacuum 680 ~ 740mmHg, steam pressure 5 ~ 6 ㎏/cm
2, syrup temp 136 ~ 142 DEG C;
(7) cool: the liquid glucose endured is poured on cooling bench, adds essence, turn evenly;
(8) with root of Chinese trichosanthes: spread out when liquid glucose is cooled to semisolid, root of Chinese trichosanthes is wrapped in core, be placed on heat insulating bed upper rolling, sugared body is shaped;
(9) tie rod: when sugared body temperature is down to 80 ~ 90 DEG C, sends into machine while hot and pulls into sugared bar;
(10) moulded section: when sugared bar is cooled to 30 ~ 50 DEG C, sends sugared bar into moulded section machine;
(11) pack, label, check, put in storage, pack, obtain impotence Chinese yam Chinese medicine hard candy.
4. the preparation method of impotence Chinese yam Chinese medicine hard candy according to claim 3, it is characterized in that, step (4) be by process after Chinese yam, pilose antler, cynomorium songaricum, saline cistanche, Radix Angelicae Sinensis, the root of herbaceous peony, Radix Glycyrrhizae mix to obtain batch mixing, with 75% alcohol lixiviate 3 times, each 1 hour, the alcohol of each use and the mass ratio of batch mixing are 8:1, merge alcohol leaching liquor, filter, when being condensed into 80 DEG C, relative density is the thick paste of 1.4, vacuum drying, crosses 40 mesh sieves after pulverizing, and must be dry mixed and close lixiviate powder.
5.
rootaccording to the preparation method of impotence Chinese yam Chinese medicine hard candy according to claim 3, it is characterized in that, in step (5), amount of water=0.3 × (in rock sugar gross weight-rock sugar moisture gross weight) in pot, when water temperature rises to 80 DEG C, adds rock sugar.
6. the preparation method of impotence Chinese yam Chinese medicine hard candy according to claim 3, is characterized in that, stirring off in step (6) requires vacuum 710mmHg, steam pressure 5.5 ㎏/cm
2, syrup temp 140 DEG C.
7. the preparation method of impotence Chinese yam Chinese medicine hard candy according to claim 3, is characterized in that, in step (9) when sugared body temperature is down to 85 DEG C, sends into machine while hot and pulls into sugared bar.
8. the preparation method of impotence Chinese yam Chinese medicine hard candy according to claim 3, is characterized in that, in step (10) when sugared bar is cooled to 40 DEG C, sugared bar is sent into moulded section machine.
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| CN106720873A (en) * | 2016-12-09 | 2017-05-31 | 姚旭 | A kind of qi-blood tonifying candy and preparation method thereof |
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| CN106720873A (en) * | 2016-12-09 | 2017-05-31 | 姚旭 | A kind of qi-blood tonifying candy and preparation method thereof |
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