CN106360670A - Maize germ chewable tablet and preparation method thereof - Google Patents
Maize germ chewable tablet and preparation method thereof Download PDFInfo
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- CN106360670A CN106360670A CN201610726310.0A CN201610726310A CN106360670A CN 106360670 A CN106360670 A CN 106360670A CN 201610726310 A CN201610726310 A CN 201610726310A CN 106360670 A CN106360670 A CN 106360670A
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- fructus maydiss
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- 239000007910 chewable tablet Substances 0.000 title claims abstract description 43
- 229940068682 chewable tablet Drugs 0.000 title claims abstract description 43
- 240000008042 Zea mays Species 0.000 title claims abstract description 40
- 235000002017 Zea mays subsp mays Nutrition 0.000 title claims abstract description 40
- 238000002360 preparation method Methods 0.000 title claims abstract description 17
- 235000016383 Zea mays subsp huehuetenangensis Nutrition 0.000 title abstract 9
- 235000009973 maize Nutrition 0.000 title abstract 9
- SRBFZHDQGSBBOR-IOVATXLUSA-N D-xylopyranose Chemical compound O[C@@H]1COC(O)[C@H](O)[C@H]1O SRBFZHDQGSBBOR-IOVATXLUSA-N 0.000 claims abstract description 47
- 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 abstract description 24
- PYMYPHUHKUWMLA-UHFFFAOYSA-N arabinose Natural products OCC(O)C(O)C(O)C=O PYMYPHUHKUWMLA-UHFFFAOYSA-N 0.000 claims abstract description 24
- SRBFZHDQGSBBOR-UHFFFAOYSA-N beta-D-Pyranose-Lyxose Natural products OC1COC(O)C(O)C1O SRBFZHDQGSBBOR-UHFFFAOYSA-N 0.000 claims abstract description 24
- 239000008103 glucose Substances 0.000 claims abstract description 23
- 229920002261 Corn starch Polymers 0.000 claims abstract description 19
- 239000008120 corn starch Substances 0.000 claims abstract description 19
- 229920002774 Maltodextrin Polymers 0.000 claims abstract description 18
- 239000005913 Maltodextrin Substances 0.000 claims abstract description 18
- 229940035034 maltodextrin Drugs 0.000 claims abstract description 18
- 239000002994 raw material Substances 0.000 claims abstract description 15
- 239000008187 granular material Substances 0.000 claims abstract description 11
- 238000005469 granulation Methods 0.000 claims abstract description 7
- 230000003179 granulation Effects 0.000 claims abstract description 7
- 239000012535 impurity Substances 0.000 claims abstract description 7
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims description 31
- 235000005822 corn Nutrition 0.000 claims description 31
- 239000000843 powder Substances 0.000 claims description 29
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 26
- 235000001727 glucose Nutrition 0.000 claims description 23
- 239000013078 crystal Substances 0.000 claims description 21
- 239000011812 mixed powder Substances 0.000 claims description 18
- 239000000203 mixture Substances 0.000 claims description 13
- 238000001035 drying Methods 0.000 claims description 9
- 238000000034 method Methods 0.000 claims description 6
- 239000002245 particle Substances 0.000 claims description 6
- 239000000080 wetting agent Substances 0.000 claims description 6
- 230000008569 process Effects 0.000 claims description 4
- 235000007164 Oryza sativa Nutrition 0.000 claims description 3
- 238000007908 dry granulation Methods 0.000 claims description 3
- 235000009566 rice Nutrition 0.000 claims description 3
- 150000002304 glucoses Chemical class 0.000 claims description 2
- 238000010298 pulverizing process Methods 0.000 claims description 2
- 150000003742 xyloses Chemical class 0.000 claims description 2
- 229940100486 rice starch Drugs 0.000 claims 2
- 241000209094 Oryza Species 0.000 claims 1
- 125000000969 xylosyl group Chemical group C1([C@H](O)[C@@H](O)[C@H](O)CO1)* 0.000 claims 1
- 235000013305 food Nutrition 0.000 abstract description 10
- 235000015097 nutrients Nutrition 0.000 abstract description 4
- 239000006185 dispersion Substances 0.000 abstract description 3
- 230000007547 defect Effects 0.000 abstract description 2
- 235000013312 flour Nutrition 0.000 abstract description 2
- 239000000463 material Substances 0.000 abstract description 2
- 102000004190 Enzymes Human genes 0.000 abstract 1
- 108090000790 Enzymes Proteins 0.000 abstract 1
- 230000009849 deactivation Effects 0.000 abstract 1
- 239000000796 flavoring agent Substances 0.000 description 7
- 235000019634 flavors Nutrition 0.000 description 7
- 230000000052 comparative effect Effects 0.000 description 6
- 235000016709 nutrition Nutrition 0.000 description 6
- 210000000214 mouth Anatomy 0.000 description 5
- 230000035764 nutrition Effects 0.000 description 5
- 239000000047 product Substances 0.000 description 5
- 230000000694 effects Effects 0.000 description 4
- 239000004615 ingredient Substances 0.000 description 4
- 210000000582 semen Anatomy 0.000 description 4
- 235000000346 sugar Nutrition 0.000 description 4
- 150000003741 xylose derivatives Chemical class 0.000 description 4
- FBPFZTCFMRRESA-KVTDHHQDSA-N D-Mannitol Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-KVTDHHQDSA-N 0.000 description 3
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 description 3
- 229930195725 Mannitol Natural products 0.000 description 3
- 239000006227 byproduct Substances 0.000 description 3
- 235000013339 cereals Nutrition 0.000 description 3
- 230000001055 chewing effect Effects 0.000 description 3
- 238000002425 crystallisation Methods 0.000 description 3
- 230000008025 crystallization Effects 0.000 description 3
- 239000008101 lactose Substances 0.000 description 3
- 239000000594 mannitol Substances 0.000 description 3
- 235000010355 mannitol Nutrition 0.000 description 3
- 102000004169 proteins and genes Human genes 0.000 description 3
- 108090000623 proteins and genes Proteins 0.000 description 3
- KDXKERNSBIXSRK-UHFFFAOYSA-N Lysine Natural products NCCCCC(N)C(O)=O KDXKERNSBIXSRK-UHFFFAOYSA-N 0.000 description 2
- 239000004472 Lysine Substances 0.000 description 2
- 240000007594 Oryza sativa Species 0.000 description 2
- 229920002472 Starch Polymers 0.000 description 2
- 235000009392 Vitis Nutrition 0.000 description 2
- 241000219095 Vitis Species 0.000 description 2
- 238000004090 dissolution Methods 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 230000036541 health Effects 0.000 description 2
- 239000010977 jade Substances 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 239000008107 starch Substances 0.000 description 2
- 235000019698 starch Nutrition 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 239000002699 waste material Substances 0.000 description 2
- GVJHHUAWPYXKBD-UHFFFAOYSA-N (±)-α-Tocopherol Chemical compound OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 description 1
- 102000009027 Albumins Human genes 0.000 description 1
- 108010088751 Albumins Proteins 0.000 description 1
- GUBGYTABKSRVRQ-XLOQQCSPSA-N Alpha-Lactose Chemical compound O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@H](O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-XLOQQCSPSA-N 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 235000001815 DL-alpha-tocopherol Nutrition 0.000 description 1
- 239000011627 DL-alpha-tocopherol Substances 0.000 description 1
- 102000006395 Globulins Human genes 0.000 description 1
- 108010044091 Globulins Proteins 0.000 description 1
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 1
- QIVBCDIJIAJPQS-VIFPVBQESA-N L-tryptophane Chemical compound C1=CC=C2C(C[C@H](N)C(O)=O)=CNC2=C1 QIVBCDIJIAJPQS-VIFPVBQESA-N 0.000 description 1
- 102000003820 Lipoxygenases Human genes 0.000 description 1
- 108090000128 Lipoxygenases Proteins 0.000 description 1
- AFCARXCZXQIEQB-UHFFFAOYSA-N N-[3-oxo-3-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-yl)propyl]-2-[[3-(trifluoromethoxy)phenyl]methylamino]pyrimidine-5-carboxamide Chemical compound O=C(CCNC(=O)C=1C=NC(=NC=1)NCC1=CC(=CC=C1)OC(F)(F)F)N1CC2=C(CC1)NN=N2 AFCARXCZXQIEQB-UHFFFAOYSA-N 0.000 description 1
- 241000209140 Triticum Species 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- QIVBCDIJIAJPQS-UHFFFAOYSA-N Tryptophan Natural products C1=CC=C2C(CC(N)C(O)=O)=CNC2=C1 QIVBCDIJIAJPQS-UHFFFAOYSA-N 0.000 description 1
- 239000006035 Tryptophane Substances 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 102000038379 digestive enzymes Human genes 0.000 description 1
- 108091007734 digestive enzymes Proteins 0.000 description 1
- 239000012467 final product Substances 0.000 description 1
- 230000036449 good health Effects 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 230000000968 intestinal effect Effects 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 235000019629 palatability Nutrition 0.000 description 1
- 235000002378 plant sterols Nutrition 0.000 description 1
- 125000002924 primary amino group Chemical group [H]N([H])* 0.000 description 1
- 239000006041 probiotic Substances 0.000 description 1
- 230000000529 probiotic effect Effects 0.000 description 1
- 235000018291 probiotics Nutrition 0.000 description 1
- 230000035755 proliferation Effects 0.000 description 1
- 239000003826 tablet Substances 0.000 description 1
- 229960004799 tryptophan Drugs 0.000 description 1
- 235000021122 unsaturated fatty acids Nutrition 0.000 description 1
- 150000004670 unsaturated fatty acids Chemical class 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 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
Landscapes
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Medicinal Preparation (AREA)
Abstract
The invention relates to a maize germ chewable tablet and a preparation method thereof. The preparation method includes the steps of: removing impurities, performing enzyme deactivation, crushing the maize germ and mixing the maize germ with crystalline glucose, crystalline xylose, maltodextrin, corn starch and the like auxiliary materials to perform granulation, and tabletting the granules into the maize germ chewable tablet. With the maize germ as a raw material, endogenous nutrients in the endogenous are utilized. The maize germ flour, the crystalline glucose and the crystalline xylose are compounded to solve the defects that the maize germ product is astringent, is poor in rehydration and dispersion properties and is monotonic in taste. The maize germ chewable tablet is an instant food containing abundant nutrients and being green and safe.
Description
Technical field
The present invention relates to a kind of Fructus Maydiss chewable tablet and preparation method thereof, belong to corn starch by-product higher value application
Technical field.
Background technology
According to incompletely statistics, 52,000,000 tons of China's corn deep processing industry actual consumption Semen Maydiss moon in 2015, wherein Semen Maydiss
What consumption was maximum is starch sugar (alcohol) industry, about 16,000,000 tons of Semen Maydiss consumption, produces about 1,120,000 tons of by-product Fructus Maydiss after starch
(during wet production corn starch, Fructus Maydiss yield is about 7%).Fructus Maydiss are to isolate during production of corn starch
By-product, its quality accounts for the 11%～14% of corn kernel, but it has concentrated 22% protein in corn kernel, 83% ore deposit
Material and 84% fat.In Fructus Maydiss, protein is mainly albumin and globulin, and is rich in multiple amino needed by human
Acid, wherein lysine and tryptophane are of a relatively high, particularly lysine up to 5.8% about.Produced using Fructus Maydiss
Fructus Maydis oil in unsaturated fatty acid content reach more than 70%, the composition of plant sterol and vitamin e and content are respectively
Reach 11.4mg/g and 0.76mg/g.Thus Fructus Maydiss have good health care, worth Devoting Major Efforts To Developing.
At present, Fructus Maydiss using mainly part Fructus Maydiss being squeezed out Semen Maydis oil, plumule grouts are used as feedstuff, excellent
Matter protein resource cannot be utilized effectively, and the nutritional labeling in plumule wastes larger.Therefore, developed using Fructus Maydiss
Instant food, both can make full use of China's grain resource, increase grain added value, add the product of Novel instant food simultaneously again
Kind.
Fructus Maydiss are used as food already, and as food development, prior art has adds Fructus Maydiss
To cook flavouring in wheat flour.Due to Fructus Maydiss coarse mouthfeel, astringent, rehydration is poor, bad dispersibility, prepared food corn
The nutrition of plumule is difficult to be absorbed by the body, and makes raw material cause greatly to waste, and it is poor to also result in the food palatability prepared, food
Product are sent out and are extremely hardened it is not easy to be accepted.
Content of the invention
For the deficiencies in the prior art, the present invention provides a kind of Fructus Maydiss chewable tablet and preparation method thereof, the present invention with
Fructus Maydiss are raw material, and using the endogenouss nutrition of Fructus Maydiss, by corn plumule powder, crystal glucose, crystalline xylose compounds
Fructus Maydiss product can be overcome astringent, multiple, be a kind of nutritious, green safety instant food.For Fructus Maydiss nutrition
Composition complete using opening new way, improve the added value of Fructus Maydiss simultaneously.
The present invention is achieved through the following technical solutions:
A kind of Fructus Maydiss chewable tablet, raw material components and its percentage by weight composition are as follows:
Corn plumule powder 60～70%, crystal glucose 8～15%, crystalline xylose 6～10%, maltodextrin 10～
20%, corn starch 6～10%, each weight percentages of components sum is absolutely；Said components are mixed in proportion, make
Grain, tabletting obtain final product.
Currently preferred, described crystal glucose is the crystal glucose of glucose content more than 99.0%.
Currently preferred, described crystalline xylose is the crystalline xylose of Xylose Content more than 98.5%.
Currently preferred, a kind of Fructus Maydiss chewable tablet, raw material components and its percentage by weight composition as follows:
Corn plumule powder 65～68%, crystal glucose 10～12%, crystalline xylose 6～8%, maltodextrin 10～
14%, corn starch 6～8%, each weight percentages of components sum is absolutely.
The highly preferred technical scheme of the present invention, a kind of Fructus Maydiss chewable tablet, raw material components and its weight percent
As follows than forming:
Corn plumule powder 65%, crystal glucose 10%, crystalline xylose 8%, maltodextrin 10%, corn starch 7%.
The preparation method of above-mentioned Fructus Maydiss chewable tablet, comprises the following steps that
(1) by the Fructus Maydiss after remove impurity after normal pressure steam treatment 4～10min, then microwave drying 3～8min again,
Microwave power 800～900w, obtains Fructus Maydiss after process；
(2) Fructus Maydiss after the process of step (1) gained are pulverized, obtain corn plumule powder；
(3) in mass ratio by 60～70% corn plumule powders, 8～12% crystal glucoses, 6～10% crystalline xyloses, 10
～15% maltodextrin, 6～10% corn starch mix homogeneously, obtain mixed powder；
(4) add edible ethanol in mixed powder as granulation wetting agent, dry granulation is carried out using prior art, crosses 20
Mesh sieve granulate, obtains dry particl；
(5) by dry particl tabletting, obtain Fructus Maydiss chewable tablet.
Currently preferred, in step (1), atmospheric steam temperature is 95～100 DEG C.
Currently preferred, step (1) microwave drying time 6～8min, microwave power is 850～880w.
Currently preferred, step (2), the particle diameter 0.1～0.3mm of corn plumule powder after pulverizing.
Currently preferred, step (4), the addition of edible ethanol accounts for mixed powder weight 15%～25%, edible ethanol
Mass concentration 75%.
Above-mentioned dry granulation, tabletting are carried out by the ordinary skill in the art.
Currently preferred, in step (1), the purpose through atmospheric steam and microwave drying treatment for the Fructus Maydiss is: to jade
The Digestive Enzyme containing in Rice plumule and lipoxidase are inactivated, and improve its stability, thus extending the shelf life.
By corn plumule powder in step (3) of the present invention, crystal glucose, crystalline xylose compounds and Fructus Maydiss can be overcome to produce
Product are astringent, rehydration is poor, bad dispersibility and the single defect of mouthfeel.
The present invention has the advantage that
1st, the Fructus Maydiss chewable tablet form of the present invention is complete, smooth appearance, and hardness is moderate, instant edible, and the present invention will
Corn plumule powder, crystal glucose, crystalline xylose compounds that prepared chewable tablet local flavor is dense, comprehensive nutrition, have multiple health care
Effect, edible and easy to carry, processing technology are simple, are suitable for various people.Crystal glucose, crystalline xylose make Fructus Maydiss
Good dispersion, nutrient substance dissolution is rapid, and bioavailability is high, makes chewable tablet delicate mouthfeel, pure and fresh local flavor.
2nd, the Fructus Maydiss chewable tablet of the present invention contains abundant natural complex e, its purity, physiologically active and biology profit
Expenditure is all good than synthetic vitamin e product, simultaneously more edible safety, has complied with people's diet and has tended to green, health and peace
The full propensity to consume.Crystalline xylose has had significant proliferation effect to the probiotic bacteria-bacillus bifiduss in human body intestinal canal, can promote simultaneously
Enter the absorption to calcium for the human body, improve immunity of organisms.The present invention makes full use of Fructus Maydiss and produces leisure food tablet, both permissible
Make full use of the various endogenouss nutrition of Fructus Maydiss, and rationally add the functional sugar compositions such as crystalline xylose, play certain
Health-care effect.
Specific embodiment
With reference to embodiment, the present invention is further elaborated, but institute of the present invention protection domain not limited to this.
Raw material in embodiment no specified otherwise be conventional commercial products.
Embodiment 1
A kind of Fructus Maydiss chewable tablet, raw material components and its percentage by weight composition are as follows:
Corn plumule powder 65%, crystal glucose 10%, crystalline xylose 8%, maltodextrin 10%, corn starch 7%,
Preparation method, its step is as follows:
(1) by the Fructus Maydiss after remove impurity after normal pressure steam treatment 6min, then microwave drying 4min, microwave power are used
850w；
(2) step (1) gained Fructus Maydiss were pulverized 100 mesh sieves, standby；
(3) with step (2) gained corn plumule powder as major ingredient, according to weight than 65% corn plumule powder, 10% crystallization Portugal
Grape sugar, 8% crystalline xylose, 10% maltodextrin, 7% corn starch are made into mixed powder；
(4) add the edible ethanol accounting for mixed powder weight 20%, concentration 75% as granulation wetting agent, by step (3) institute
Obtain mixed powder and put dry granulating machine, granule processed, cross 20 mesh sieve granulate, obtain dry particl；
(5) hybrid particles are put tabletting machine, obtain Fructus Maydiss chewable tablet.
Embodiment 2
A kind of Fructus Maydiss chewable tablet, raw material components and its percentage by weight composition are as follows:
Corn plumule powder 60%, crystal glucose 8%, crystalline xylose 10%, maltodextrin 12%, corn starch 10%,
Preparation method, its step is as follows:
(1) by the Fructus Maydiss after remove impurity after normal pressure steam treatment 8min, then microwave drying 5min, microwave power are used
800w；
(2) step (1) gained Fructus Maydiss were pulverized 100 mesh sieves, standby；
(3) with step (2) gained corn plumule powder as major ingredient, according to weight than 60% corn plumule powder, 8% crystallization Fructus Vitis viniferae
Sugar, 10% crystalline xylose, 12% maltodextrin, 10% corn starch are made into mixed powder；
(4 add the edible ethanol accounting for mixed powder weight 15%, concentration 75% as granulation wetting agent, by step (3) gained
Mixed powder puts dry granulating machine, granule processed, crosses 20 mesh sieve granulate, obtains dry particl；
(5) hybrid particles are put tabletting machine, obtain Fructus Maydiss chewable tablet.
Embodiment 3
A kind of Fructus Maydiss chewable tablet, raw material components and its percentage by weight composition are as follows:
Corn plumule powder 60%, crystal glucose 8%, crystalline xylose 10%, maltodextrin 12%, corn starch 10%,
Preparation method, its step is as follows:
(1) by the Fructus Maydiss after remove impurity after normal pressure steam treatment 10min, then microwave drying 3min, microwave power are used
900w；
(2) step (1) gained Fructus Maydiss were pulverized 100 mesh sieves, standby；
(3) with step (2) gained corn plumule powder as major ingredient, according to weight than 70% corn plumule powder, 8% crystallization Fructus Vitis viniferae
Sugar, 6% crystalline xylose, 10% maltodextrin, 6% corn starch are made into mixed powder；
(4 add the edible ethanol accounting for mixed powder weight 25%, concentration 75% as granulation wetting agent, by step (3) gained
Mixed powder puts dry granulating machine, granule processed, crosses 20 mesh sieve granulate, obtains dry particl；
(5) hybrid particles are put tabletting machine, obtain Fructus Maydiss chewable tablet.
Comparative example 1
A kind of Fructus Maydiss chewable tablet, raw material components and its percentage by weight composition are as follows:
Corn plumule powder 65%, maltodextrin 28%, corn starch 7%,
Preparation method, its step is as follows:
(1) by the Fructus Maydiss after remove impurity after normal pressure steam treatment 6min, then microwave drying 4min, microwave power are used
850w；
(2) step (1) gained Fructus Maydiss were pulverized 100 mesh sieves, standby；
(3) with step (2) gained corn plumule powder as major ingredient, according to weight than corn plumule powder 65%, maltodextrin
28%, corn starch 7% is made into mixed powder；
(4) add the edible ethanol accounting for mixed powder weight 20%, concentration 75% as granulation wetting agent, by step (3) institute
Obtain mixed powder and put dry granulating machine, granule processed, cross 20 mesh sieve granulate, obtain dry particl；
(5) hybrid particles are put tabletting machine, obtain Fructus Maydiss chewable tablet.
Comparative example 2
A kind of Fructus Maydiss chewable tablet, the Lactose being usually used using chewable tablet and Mannitol replace crystal glucose and knot
Brilliant xylose, raw material components and its percentage by weight composition are as follows:
Corn plumule powder 65%, Lactose 10%, Mannitol 8%, maltodextrin 10%, corn starch 7%.
Preparation method is with embodiment 1.
Experimental example 1
One. Fructus Maydiss chewable tablet outward appearance, mouthfeel, local flavor and dispersibility contrast
The Fructus Maydiss chewable tablet that the different disposal method of embodiment 1-3 and comparative example 1-2 is obtained carries out outward appearance, mouth
Sense, local flavor and dispersibility are investigated, and result is as shown in table 1 below.
The impact to Fructus Maydiss chewable tablet outward appearance, mouthfeel, local flavor and dispersibility for the table 1 different disposal method
The Fructus Maydiss chewable tablet form that can be seen that the present invention by upper table data and Contrast on effect is complete, outer sightseeing
Clean, hardness is moderate, delicate mouthfeel, soft, pure and fresh local flavor, dispersing and dissolving quickly in the oral cavity after chewing, and comparative example 1 obtains
Although Fructus Maydiss chewable tablet form complete, outward appearance is coarse, really up to the mark, coarse mouthfeel, astringent, disagreeable to the taste, after chewing
Bond in oral cavity in bulk, and the mouthfeel of comparative example 2 is fine and smooth compared with comparative example 1, somewhat astringent, through the allotment of Lactose and Mannitol, mouth
Although sense has improvement, still astringent, there is harsh feeling, disagreeable to the taste, and the in bulk that bonds in the oral cavity after chewing, the present invention is by jade
Rice plumule powder, crystal glucose, crystalline xylose compounds prepared chewable tablet good dispersion, and nutrient substance dissolution is rapid, biological profit
Expenditure is high, delicate mouthfeel, pure and fresh local flavor.
Claims (10)
1. a kind of Fructus Maydiss chewable tablet, raw material components and its percentage by weight composition are as follows:
Corn plumule powder 60～70%, crystal glucose 8～15%, crystalline xylose 6～10%, maltodextrin 10～20%, beautiful
Rice starch 6～10%, each weight percentages of components sum is absolutely；Said components are mixed in proportion, pelletize, tabletting is
?.
2. Fructus Maydiss chewable tablet according to claim 1 is it is characterised in that described crystal glucose contains for glucose
The crystal glucose of amount more than 99.0%.
3. Fructus Maydiss chewable tablet according to claim 1 is it is characterised in that described crystalline xylose is Xylose Content
More than 98.5% crystalline xylose.
4. Fructus Maydiss chewable tablet according to claim 1 is it is characterised in that raw material components and its percentage by weight form
As follows:
Corn plumule powder 65～68%, crystal glucose 10～12%, crystalline xylose 6～8%, maltodextrin 10～14%, beautiful
Rice starch 6～8%, each weight percentages of components sum is absolutely.
5. Fructus Maydiss chewable tablet according to claim 1 is it is characterised in that raw material components and its percentage by weight form
As follows:
Corn plumule powder 65%, crystal glucose 10%, crystalline xylose 8%, maltodextrin 10%, corn starch 7%.
6. the preparation method of the Fructus Maydiss chewable tablet described in claim 1, comprises the following steps that
(1) by the Fructus Maydiss after remove impurity after normal pressure steam treatment 4～10min, then microwave drying 3～8min again, microwave
Power 800～900w, obtains Fructus Maydiss after process；
(2) Fructus Maydiss after the process of step (1) gained are pulverized, obtain corn plumule powder；
(3) in mass ratio by 60～70% corn plumule powders, 8～12% crystal glucoses, 6～10% crystalline xyloses, 10～
15% maltodextrin, 6～10% corn starch mix homogeneously, obtain mixed powder；
(4) add edible ethanol in mixed powder as granulation wetting agent, dry granulation is carried out using prior art, crosses 20 mesh sieves
Granulate, obtains dry particl；
(5) by dry particl tabletting, obtain Fructus Maydiss chewable tablet.
7. the preparation method of Fructus Maydiss chewable tablet according to claim 6 is it is characterised in that step (1) atmospheric steam
Temperature is 95～100 DEG C.
8. the preparation method of Fructus Maydiss chewable tablet according to claim 6 is it is characterised in that step (1) microwave drying
Time 6～8min, microwave power is 850～880w.
9. the preparation method of Fructus Maydiss chewable tablet according to claim 6 is it is characterised in that step (2), beautiful after pulverizing
Particle diameter 0.1～the 0.3mm of Rice plumule powder.
10. the preparation method of Fructus Maydiss chewable tablet according to claim 6 is it is characterised in that step (4), edible wine
The addition of essence accounts for mixed powder weight 15%～25%, the mass concentration 75% of edible ethanol.
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