CN106174570A - A kind of method utilizing Pickles water to make nourishing capsule granule - Google Patents
A kind of method utilizing Pickles water to make nourishing capsule granule Download PDFInfo
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- CN106174570A CN106174570A CN201610594270.9A CN201610594270A CN106174570A CN 106174570 A CN106174570 A CN 106174570A CN 201610594270 A CN201610594270 A CN 201610594270A CN 106174570 A CN106174570 A CN 106174570A
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- 235000021110 pickles Nutrition 0.000 title claims abstract description 68
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 title claims abstract description 39
- 238000000034 method Methods 0.000 title claims abstract description 37
- 239000002775 capsule Substances 0.000 title claims abstract description 27
- 239000008187 granular material Substances 0.000 title claims abstract description 14
- 239000007788 liquid Substances 0.000 claims abstract description 13
- 230000001580 bacterial effect Effects 0.000 claims abstract description 8
- 235000013311 vegetables Nutrition 0.000 claims description 23
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 12
- 239000011780 sodium chloride Substances 0.000 claims description 12
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 8
- 235000021433 fructose syrup Nutrition 0.000 claims description 8
- 239000008103 glucose Substances 0.000 claims description 8
- 235000012424 soybean oil Nutrition 0.000 claims description 6
- 239000003549 soybean oil Substances 0.000 claims description 6
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 5
- 235000008397 ginger Nutrition 0.000 claims description 5
- 238000002156 mixing Methods 0.000 claims description 5
- 244000273928 Zingiber officinale Species 0.000 claims 1
- 230000035800 maturation Effects 0.000 claims 1
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 abstract description 38
- 241000894006 Bacteria Species 0.000 abstract description 25
- 230000008569 process Effects 0.000 abstract description 20
- 235000014655 lactic acid Nutrition 0.000 abstract description 19
- 239000004310 lactic acid Substances 0.000 abstract description 19
- 235000013305 food Nutrition 0.000 abstract description 5
- 230000036541 health Effects 0.000 abstract description 4
- 238000002360 preparation method Methods 0.000 abstract description 3
- 238000004064 recycling Methods 0.000 abstract description 3
- 239000012530 fluid Substances 0.000 description 14
- 230000000968 intestinal effect Effects 0.000 description 13
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 description 10
- 239000000706 filtrate Substances 0.000 description 9
- 239000000203 mixture Substances 0.000 description 8
- 239000000047 product Substances 0.000 description 8
- 239000006228 supernatant Substances 0.000 description 8
- 230000001954 sterilising effect Effects 0.000 description 6
- 239000000463 material Substances 0.000 description 5
- 239000000243 solution Substances 0.000 description 5
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 4
- 208000004880 Polyuria Diseases 0.000 description 4
- 241000234314 Zingiber Species 0.000 description 4
- 238000005119 centrifugation Methods 0.000 description 4
- 230000035619 diuresis Effects 0.000 description 4
- 239000012535 impurity Substances 0.000 description 4
- 239000003094 microcapsule Substances 0.000 description 4
- 238000001556 precipitation Methods 0.000 description 4
- 230000001737 promoting effect Effects 0.000 description 4
- 239000004677 Nylon Substances 0.000 description 3
- 241001079064 Zanthoxylum schinifolium Species 0.000 description 3
- 238000000889 atomisation Methods 0.000 description 3
- 238000009835 boiling Methods 0.000 description 3
- 239000012267 brine Substances 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 238000002474 experimental method Methods 0.000 description 3
- 238000000855 fermentation Methods 0.000 description 3
- 230000004151 fermentation Effects 0.000 description 3
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 239000003102 growth factor Substances 0.000 description 3
- 235000015097 nutrients Nutrition 0.000 description 3
- 229920001778 nylon Polymers 0.000 description 3
- 150000007524 organic acids Chemical class 0.000 description 3
- 239000002304 perfume Substances 0.000 description 3
- 239000003755 preservative agent Substances 0.000 description 3
- 230000002335 preservative effect Effects 0.000 description 3
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 description 3
- 239000000126 substance Substances 0.000 description 3
- 239000000758 substrate Substances 0.000 description 3
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 2
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 2
- 239000002253 acid Substances 0.000 description 2
- 239000011575 calcium Substances 0.000 description 2
- 229910052791 calcium Inorganic materials 0.000 description 2
- 238000004140 cleaning Methods 0.000 description 2
- 235000008504 concentrate Nutrition 0.000 description 2
- 239000012141 concentrate Substances 0.000 description 2
- 238000005520 cutting process Methods 0.000 description 2
- 238000001035 drying Methods 0.000 description 2
- 238000001914 filtration Methods 0.000 description 2
- 230000002496 gastric effect Effects 0.000 description 2
- 239000010977 jade Substances 0.000 description 2
- 235000021109 kimchi Nutrition 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 235000008935 nutritious Nutrition 0.000 description 2
- 239000011574 phosphorus Substances 0.000 description 2
- 229910052698 phosphorus Inorganic materials 0.000 description 2
- 239000011347 resin Substances 0.000 description 2
- 229920005989 resin Polymers 0.000 description 2
- 235000014347 soups Nutrition 0.000 description 2
- 239000007921 spray Substances 0.000 description 2
- 108010062877 Bacteriocins Proteins 0.000 description 1
- 108091005804 Peptidases Proteins 0.000 description 1
- 239000004365 Protease Substances 0.000 description 1
- 235000011158 Prunus mume Nutrition 0.000 description 1
- 244000018795 Prunus mume Species 0.000 description 1
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 description 1
- 230000002159 abnormal effect Effects 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 235000001014 amino acid Nutrition 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000000844 anti-bacterial effect Effects 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
- 230000008901 benefit Effects 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 239000011248 coating agent Substances 0.000 description 1
- 238000000576 coating method Methods 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 239000004744 fabric Substances 0.000 description 1
- 210000004051 gastric juice Anatomy 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 239000002207 metabolite Substances 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 230000008092 positive effect Effects 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 230000005070 ripening Effects 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 239000013049 sediment Substances 0.000 description 1
- 239000002893 slag Substances 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
Classifications
-
- 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
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Abstract
The invention belongs to food processing field, a kind of method utilizing Pickles water to make nourishing capsule granule.The method comprises the following steps: the 1) making of Pickles；2) Pickles water processes；3) Pickles water pretreatment；4) Pickles water is centrifuged；5) preparation of high-concentration bacterial mud liquid；6) prepared by capsule.The high-quality Pickles that first the method prepares fermenting-ripening, taste is fragrant, obtain a kind of green health, low cost, instant, long shelf-life, encapsulated products that content of lactic acid bacteria is abundant through a series of process, moreover it is possible to the problem solving industrialization Pickles water recycling.
Description
Technical field
The invention belongs to food processing field, a kind of method utilizing Pickles water to make nourishing capsule granule..
Background technology
Chinese pickle is with a long history, and culture is deep, and wherein Pickles, Sichuan Style is the most representative.Gu Youyun " it is intended to make and thick soup, you
Only Fructus Armeniacae Mume, thick soup person, delicious food also, salt salty in the mouth, prunus mume (sieb.) sieb.et zucc. sour in the mouth " meaning is to be in harmonious proportion delicious food, first-elected salty and sour.Traditional family's Pickles be and
Be " dish of having a bath ", be fresh vegetables is cleaned up after be placed directly in short time fermenting-ripening in Pickles water.Pickles are with micro-life
Thing lactic acid bacteria takes the vegetable product of fermentation as the leading factor, rich in the beneficial microbe leading with lactic acid bacteria, possibly together with abundant dimension
Raw element and calcium, the inorganic matter such as phosphorus, there is appetite stimulator, improve intestinal environment, help digest and absorb, also there is prevention of arterial hard
The effect of the diseases such as change, is welcome by consumers in general deeply.Pickles mother's water in conventional Kimchi altar also have abundant lactic acid bacteria and
Metabolite, the inorganic matter such as abundant vitamin, calcium, phosphorus and mineral and more than ten kind aminoacid of needed by human body.Work as people
During edible ripening Pickles, a large amount of lactic acid bacterias and nutrient substance in Pickles together enter human body, but containing many in human stomach
Protease, can decompose the lactic acid bacteria eaten, and it is very few to enter the lactic acid bacterium number in intestinal, and edible Pickles are permissible
The saying maintaining intestinal microbial balance seems faint unable.Kimchi products currently on the market is all through preservative and sterilization
Process, the content of lactic acid bacteria in product almost without.Along with the raising of people's living standard, market requirement multifarious to food
More and more higher, the sales volume of nutriment grows with each passing day.It is an object of the invention to for above technical problem, it is provided that a kind of utilization is steeped
Dish water makes the method for nourishing capsule granule..
Summary of the invention
It is an object of the invention to for above technical problem, it is provided that a kind of method utilizing Pickles water to make capsule, the party
Ripe Pickles water is first filtered by method, and filtrate is adsorbed with activated carbon, and after absorption, effluent is centrifuged, and retains precipitation
Thing, carries out centrifuged supernatant concentration simultaneously, then concentrated solution, centrifugal sediment is mixed with mixture such as high fructose syrups
Even carry out encapsulated process, obtain a kind of green health, instant, long shelf-life, content of lactic acid bacteria is abundant, enteric solubility is good
Encapsulated products.
To achieve these goals, the concrete technical scheme of the present invention is: one utilizes Pickles water to make nourishing capsule
The method of grain, comprises the following steps: the making of (1) Pickles: adds vegetable and cold boiled water according to a certain percentage, then is added thereto to
A certain amount of ripe old saline of Pickles, glucose, Sal, old ginger, Bulbus Allii head and Fructus Capsici.
(2) Pickles water pretreatment: the pickled vegetable liquid of fermenting-ripening, taste perfume is aseptically drawn, then with 80
Mesh sterilizing nylon cloth filters, and obtains Pickles filtrate.Then in filtrate, add that activated carbon carries out decolouring, deodorize processes, place
The reason time is 90 150 min, and the filtrate after processing filters to remove residual impurity again.
(3) Pickles water is centrifuged: above-mentioned Pickles filtrate is carried out 6,000 8000 r/min, centrifugal 10-20 min, collect from
Supernatant after the heart and centrifugal after precipitation.
(4) preparation of high-concentration bacterial mud liquid: by above-mentioned centrifugal after supernatant on the rotary evaporator 40 DEG C be condensed into 5:
The concentrated solution of 1, mixes concentrated solution and the centrifugation 1:3 of 1:1 in mass ratio and makes high-concentration bacterial mud liquid.
(5) prepared by capsule: by high fructose syrup: soybean oil: high-concentration bacterial mud liquid stirring and evenly mixing by a certain percentage makes paste,
Above-mentioned mixed liquor is placed in boiling seed-coating machine, at temperature of charge 30 ~ 350 DEG C, atomisation pressure 0.20 MPa, flow velocity 5 g/min
Under the conditions of enteric coated, take out before be dried 5 min, select granulate with 20 mesh sieves.
The addition of the described ripe old saline of Pickles is pressed the 5-10% of vegetables quality and is added in pickle jar.Described glucose
Addition presses 1% addition of vegetables quality.
The addition of described old ginger is the 1% of fresh vegetables quality, and the addition of Bulbus Allii head is 0.5%, the interpolation of Fructus Capsici
Amount is 2%, and the addition of Zanthoxylum schinifolium is 0.015%.
Described high fructose syrup: soybean oil: high-concentration bacterial mud liquid 1:1:5 in mass ratio adds mixing.
The method can solve the problem of industrialization pickled vegetable brine recycling, obtains a kind of green strong after being processed by Pickles water
The feature that health, instant, long shelf-life, content of lactic acid bacteria are abundant.The high-quality that first this patent prepares fermenting-ripening, local flavor is fragrant
Pickles, wherein add the ripe old saline of Pickles to the inside, containing substantial amounts of organic acid and lactic acid bacteria in the ripe old saline of Pickles, and can
To a certain degree suppress the growth of miscellaneous bacteria, and accelerate fermenting speed, and give the local flavor that Pickles are certain；The interpolation of glucose can increase
Add concentration of substrate, increase lactic acid bacteria growth factor, improve fermenting speed.Activated carbon in the process of Pickles water is in order to molten in going out to anhydrate
The impurity such as a large amount of Pickles slags solved, can go out the saline of Pickles water and abnormal flavour etc. simultaneously.Containing a large amount of bacteriocins in supernatant
Deng antibacterial substance and some nutrients, its relative concentration can be increased through concentrating.Content a large amount of lactic acid bacteria bacterium in centrifugation
The material such as mud and protein, is that product lactic bacteria activity is high, nutritious.Soybean oil and high fructose syrup can protect lactic acid bacteria not
By extraneous oxidation, it is also possible to prevent the growth of miscellaneous bacteria, high fructose syrup can also provide certain nutrient substance for lactic acid bacteria, real
The purpose of existing capsule long term storage, is not added with any preservative at whole product and makes Product Green healthy, and product is nutritious, suitable
Close consumers in general to use.
The positive effect of the present invention is:
(1), this capsule holding time long, green health, be not added with any preservative；
(2), lactic bacteria activity is high in this capsule, and enteric solubility is good, it is to avoid occur dissolving in gastric juice；
(3), this capsule Middle nutrition composition high, also Pickles peculiar taste, be suitable for crowd wide；
(4), the problem that this invention solves industrialization Pickles water recycling；
(5), this invention cost few, be suitable for large-scale promotion.
Accompanying drawing explanation
Fig. 1 is the preparation technology flow chart of the method that Pickles water makes nourishing capsule granule in the present invention.
The curve chart of Fig. 2 Pickles capsule with diuresis promoting function release conditions in simulated intestinal fluid.
The curve chart of Fig. 3 Pickles capsule with diuresis promoting function release conditions in simulated intestinal fluid.
Detailed description of the invention
In order to make the goal of the invention of application, technical scheme and advantage clearer, below in conjunction with detailed description of the invention to this
Invention is described in further detail, but this should not being interpreted as, the scope of the above-mentioned theme of the present invention is only limitted to following embodiment.
Embodiment 1:
A kind of method utilizing Pickles water to make nourishing capsule granule, its production technology comprises the following steps:
(1) making of Pickles: screened by the volume core white dish of fermentation, removes yellow leaf, rotten leaf, chooses appropriateness fresh, ripe,
The vegetable cleaning of free from admixture foreign material is clean, carries out repairing and cutting, be cut into 2-4 × 2-4 cm size after draining.Just pickle jar
Clean up, be that 75% ethanol spray rinsing sterilizing processes 15 min by mass concentration after drying, be subsequently adding boiled water and again sterilize
Process 30 min.Vegetable and cold boiled water are added in altar by 1:2 in mass ratio, then are added thereto to the interpolation by vegetables quality 10%
Amount adds the ripe old saline of Pickles, and Sal addition is added by vegetables quality 6%, and glucose is 1%, and old ginger is 1%, and Bulbus Allii head is
0.5%, Fructus Capsici is 2%, and Zanthoxylum schinifolium is 0.015%.Wherein containing substantial amounts of organic acid and lactic acid bacteria in the ripe old saline of Pickles,
Can to a certain degree suppress the growth of miscellaneous bacteria, and accelerate fermenting speed；The interpolation of glucose can increase concentration of substrate, increases lactic acid
The bacteria growing factor, improves fermenting speed, but addition should be suitable.Ripe pickled vegetable brine be the most fermented after saline, need
Meet following index:
(2) Pickles water processes: aseptically drawn without the pickled vegetable liquid of white films uncut jade in fermenting-ripening, taste perfume, top layer,
Then carry out 4 layers of filtration with 80 mesh sterilizing nylon cloths, obtain bubble dish water filtered fluid.Then in filtrate, add Pickles water quality
Than being that 5% activated carbon carries out decolouring, deodorize processes, the process time is 90 min, and the filtrate after processing is filtered to remove residual again
Stay impurity.
(3) centrifugal: above-mentioned Pickles filter liquor is carried out 8000 r/min in centrifuge, centrifugal 15 min, collect centrifugal
After supernatant and centrifugal after precipitation.
(4) concentrate: by the supernatant 40 DEG C of concentrated solutions being condensed into 5:1 on the rotary evaporator after above-mentioned being centrifuged, by dense
High concentration mixed liquor is made in contracting liquid and centrifugation 1:1 in mass ratio mixing.
5) prepared by capsule: by soybean oil: high fructose syrup: high-concentration bacterial mud liquid is in mass ratio for 1:1:5 ratio mix and blend
Uniformly make paste mixture, with crylic acid resin for clothing material, carry out enteric capsulation.Above-mentioned mixed liquor is placed in boiling bag
In clothing machine, temperature of charge 30 ~ 350 DEG C, atomisation pressure 0.20 MPa, enteric coated, before taking-up under the conditions of flow velocity 5 g/min
It is dried 5min, selects granulate with 20 mesh sieves.
Embodiment 2:
A kind of method utilizing Pickles water to make nourishing capsule granule, its production technology comprises the following steps:
(1) making of Pickles: screened by the volume core white dish of fermentation, removes yellow leaf, rotten leaf, chooses appropriateness fresh, ripe,
The vegetable cleaning of free from admixture foreign material is clean, carries out repairing and cutting, be cut into 2-4 × 2-4 cm size after draining.Just pickle jar
Clean up, be that 75% ethanol spray rinsing sterilizing processes 15 min by mass concentration after drying, be subsequently adding boiled water and again sterilize
Process 30 min.Vegetable and cold boiled water are added in altar by 1:2 in mass ratio, then are added thereto to the interpolation by vegetables quality 10%
Amount adds the ripe old saline of Pickles, and Sal addition is added by vegetables quality 6%, and glucose is 1%, and old ginger is 1%, and Bulbus Allii head is
0.5%, Fructus Capsici is 2%, and Zanthoxylum schinifolium is 0.015%.Wherein containing substantial amounts of organic acid and lactic acid bacteria in the ripe old saline of Pickles,
Can to a certain degree suppress the growth of miscellaneous bacteria, and accelerate fermenting speed；The interpolation of glucose can increase concentration of substrate, increases lactic acid
The bacteria growing factor, improves fermenting speed, but addition should be suitable.Ripe pickled vegetable brine be the most fermented after saline, need
Meet following index:
(2) Pickles water processes: aseptically drawn without the pickled vegetable liquid of white films uncut jade in fermenting-ripening, taste perfume, top layer,
Then carry out 4 layers of filtration with 80 mesh sterilizing nylon cloths, obtain bubble dish water filtered fluid.Then in filtrate, add Pickles water quality
Than being that 5% activated carbon carries out decolouring, deodorize processes, the process time is 90 min, and the filtrate after processing is filtered to remove residual again
Stay impurity.
(3) centrifugal: above-mentioned Pickles filter liquor is carried out 6000 r/min in centrifuge, centrifugal 20 min, collect centrifugal
After supernatant and centrifugal after precipitation.
(4) concentrate: by the supernatant 40 DEG C of concentrated solutions being condensed into 5:1 on the rotary evaporator after above-mentioned being centrifuged, by dense
High concentration mixed liquor is made in contracting liquid and centrifugation 1:1 in mass ratio mixing.
5) prepared by capsule: by soybean oil: high fructose syrup: high-concentration bacterial mud liquid is in mass ratio for 1:2:10 ratio mix and blend
Uniformly make paste mixture, with crylic acid resin for clothing material, carry out enteric capsulation.Above-mentioned mixed liquor is placed in boiling bag
In clothing machine, temperature of charge 30 ~ 350 DEG C, atomisation pressure 0.20 MPa, enteric coated, before taking-up under the conditions of flow velocity 5 g/min
It is dried 5 min, selects granulate with 20 mesh sieves.
Experiment 1:
The Pickles capsule with diuresis promoting function in specific embodiment 1 release conditions in simulated intestinal fluid is tested by this patent test, surveys
Determine microcapsule total viable count before and after simulated intestinal fluid processes, and calculate release rate, the viable count in release rate (%)=simulated intestinal fluid/
Viable count × 100% in microcapsule after simulated gastric fluid processes 3 h, result such as Fig. 2.
As shown in Figure 2, the capsule release conditions in simulated intestinal fluid made through Pickles water is good, and accumulative release time is long
Reach 8 h.
Experiment 2:
The Pickles capsule with diuresis promoting function in specific embodiment 2 release conditions in simulated intestinal fluid is tested by this patent test, surveys
Determine microcapsule total viable count before and after simulated intestinal fluid processes, and calculate release rate, the viable count in release rate (%)=simulated intestinal fluid/
Viable count × 100% in microcapsule after simulated gastric fluid processes 3 h, result such as Fig. 3.
From the figure 3, it may be seen that the capsule release conditions in simulated intestinal fluid made through Pickles water is good, accumulative release time is
6 h, compared with experiment 1, the time shortens 2 h.
Claims (4)
- The method utilizing Pickles water to make nourishing capsule granule the most according to claim 1, it is characterised in that: described maturation The addition of the old saline of Pickles is pressed the 5-10% of vegetables quality and is added in pickle jar.
- 2. the addition of glucose described in presses 1% addition of vegetables quality.
- The method utilizing Pickles water to make nourishing capsule granule the most according to claim 1, it is characterised in that: in step 1) The addition of described old ginger is the 1% of fresh vegetables quality, and the addition of Bulbus Allii head is 0.5%, and the addition of Fructus Capsici is 2%, blue or green The addition of Pericarpium Zanthoxyli is 0.015%.
- The method utilizing Pickles water to make nourishing capsule granule the most according to claim 1, it is characterised in that: in step 5) Described high fructose syrup: soybean oil: high-concentration bacterial mud liquid 1:1:5 in mass ratio adds mixing.
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| CN201610594270.9A CN106174570A (en) | 2016-10-17 | 2016-10-17 | A kind of method utilizing Pickles water to make nourishing capsule granule |
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| CN201610594270.9A CN106174570A (en) | 2016-10-17 | 2016-10-17 | A kind of method utilizing Pickles water to make nourishing capsule granule |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108077934A (en) * | 2017-11-09 | 2018-05-29 | 四川东坡中国泡菜产业技术研究院 | A kind of pickle lactic acid bacteria capsule for reducing nitrosamine in human body and preparation method thereof |
| CN108835568A (en) * | 2018-08-29 | 2018-11-20 | 四川东坡中国泡菜产业技术研究院 | A kind of preparation method of compound kimchi powder |
| CN110800958A (en) * | 2019-12-13 | 2020-02-18 | 四川东坡中国泡菜产业技术研究院 | Pickle fresh-keeping liquid, preparation method and fresh-keeping method |
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| CN108835568B (en) * | 2018-08-29 | 2022-03-01 | 四川东坡中国泡菜产业技术研究院 | Preparation method of composite pickle powder |
| CN110800958A (en) * | 2019-12-13 | 2020-02-18 | 四川东坡中国泡菜产业技术研究院 | Pickle fresh-keeping liquid, preparation method and fresh-keeping method |
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Application publication date: 20161207 |