CN106974054A - A kind of preparation method of burdock pressed candy - Google Patents
A kind of preparation method of burdock pressed candy Download PDFInfo
- Publication number
- CN106974054A CN106974054A CN201710282823.1A CN201710282823A CN106974054A CN 106974054 A CN106974054 A CN 106974054A CN 201710282823 A CN201710282823 A CN 201710282823A CN 106974054 A CN106974054 A CN 106974054A
- Authority
- CN
- China
- Prior art keywords
- parts
- radix bardanae
- burdock
- added
- standby
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- 235000003130 Arctium lappa Nutrition 0.000 title claims abstract description 40
- 235000008078 Arctium minus Nutrition 0.000 title claims abstract description 39
- 235000009508 confectionery Nutrition 0.000 title claims abstract description 33
- 238000002360 preparation method Methods 0.000 title claims abstract description 13
- 240000005528 Arctium lappa Species 0.000 title description 26
- 238000002156 mixing Methods 0.000 claims abstract description 89
- 238000007599 discharging Methods 0.000 claims abstract description 40
- 239000000463 material Substances 0.000 claims abstract description 34
- 238000000034 method Methods 0.000 claims abstract description 33
- 239000007788 liquid Substances 0.000 claims abstract description 26
- 238000011068 loading method Methods 0.000 claims abstract description 23
- 230000005540 biological transmission Effects 0.000 claims abstract description 22
- 241001264174 Cordyceps militaris Species 0.000 claims abstract description 17
- 240000000759 Lepidium meyenii Species 0.000 claims abstract description 17
- 235000000421 Lepidium meyenii Nutrition 0.000 claims abstract description 17
- 241000169546 Lycium ruthenicum Species 0.000 claims abstract description 17
- 235000012902 lepidium meyenii Nutrition 0.000 claims abstract description 17
- 230000008569 process Effects 0.000 claims abstract description 16
- 244000194101 Ginkgo biloba Species 0.000 claims abstract description 15
- 229920002774 Maltodextrin Polymers 0.000 claims abstract description 15
- 210000000582 semen Anatomy 0.000 claims abstract description 14
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 claims abstract description 13
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 claims abstract description 13
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 claims abstract description 13
- 235000010447 xylitol Nutrition 0.000 claims abstract description 13
- 229960002675 xylitol Drugs 0.000 claims abstract description 13
- 239000000811 xylitol Substances 0.000 claims abstract description 13
- 239000003963 antioxidant agent Substances 0.000 claims abstract description 12
- 239000004064 cosurfactant Substances 0.000 claims abstract description 12
- 239000002270 dispersing agent Substances 0.000 claims abstract description 12
- 238000004140 cleaning Methods 0.000 claims abstract description 11
- 230000003078 antioxidant effect Effects 0.000 claims abstract description 3
- 241000208843 Arctium Species 0.000 claims abstract 14
- 239000000284 extract Substances 0.000 claims description 70
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 61
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 43
- 239000006071 cream Substances 0.000 claims description 31
- 239000000706 filtrate Substances 0.000 claims description 21
- 239000002245 particle Substances 0.000 claims description 21
- 239000011858 nanopowder Substances 0.000 claims description 19
- 239000000203 mixture Substances 0.000 claims description 18
- 238000004806 packaging method and process Methods 0.000 claims description 16
- 239000008367 deionised water Substances 0.000 claims description 14
- 229910021641 deionized water Inorganic materials 0.000 claims description 14
- 238000000605 extraction Methods 0.000 claims description 12
- 238000009835 boiling Methods 0.000 claims description 10
- 238000010438 heat treatment Methods 0.000 claims description 10
- 235000019991 rice wine Nutrition 0.000 claims description 9
- 239000000843 powder Substances 0.000 claims description 8
- 239000012141 concentrate Substances 0.000 claims description 6
- 239000012530 fluid Substances 0.000 claims description 6
- 238000007654 immersion Methods 0.000 claims description 5
- 238000002386 leaching Methods 0.000 claims description 4
- 230000008520 organization Effects 0.000 claims description 4
- 244000161488 Berberis lycium Species 0.000 claims description 3
- 239000000835 fiber Substances 0.000 claims description 3
- 235000012907 honey Nutrition 0.000 claims description 3
- 235000007215 black sesame Nutrition 0.000 claims description 2
- 239000003153 chemical reaction reagent Substances 0.000 claims description 2
- 238000001914 filtration Methods 0.000 claims description 2
- 230000000694 effects Effects 0.000 abstract description 7
- 239000003814 drug Substances 0.000 abstract description 5
- 230000000857 drug effect Effects 0.000 abstract description 3
- -1 Semen sesami nigrum Substances 0.000 abstract description 2
- 239000004615 ingredient Substances 0.000 abstract description 2
- 230000010354 integration Effects 0.000 abstract description 2
- 235000016709 nutrition Nutrition 0.000 abstract description 2
- 230000035764 nutrition Effects 0.000 abstract description 2
- 238000003825 pressing Methods 0.000 abstract description 2
- 231100000331 toxic Toxicity 0.000 abstract description 2
- 230000002588 toxic effect Effects 0.000 abstract description 2
- 239000005913 Maltodextrin Substances 0.000 abstract 1
- 229940035034 maltodextrin Drugs 0.000 abstract 1
- WMBWREPUVVBILR-UHFFFAOYSA-N GCG Natural products C=1C(O)=C(O)C(O)=CC=1C1OC2=CC(O)=CC(O)=C2CC1OC(=O)C1=CC(O)=C(O)C(O)=C1 WMBWREPUVVBILR-UHFFFAOYSA-N 0.000 description 11
- 229940030275 epigallocatechin gallate Drugs 0.000 description 11
- WMBWREPUVVBILR-WIYYLYMNSA-N (-)-Epigallocatechin-3-o-gallate Chemical compound O([C@@H]1CC2=C(O)C=C(C=C2O[C@@H]1C=1C=C(O)C(O)=C(O)C=1)O)C(=O)C1=CC(O)=C(O)C(O)=C1 WMBWREPUVVBILR-WIYYLYMNSA-N 0.000 description 10
- GCLGEJMYGQKIIW-UHFFFAOYSA-H sodium hexametaphosphate Chemical group [Na]OP1(=O)OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])O1 GCLGEJMYGQKIIW-UHFFFAOYSA-H 0.000 description 6
- 239000002202 Polyethylene glycol Substances 0.000 description 5
- 229920001223 polyethylene glycol Polymers 0.000 description 5
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 4
- 235000013399 edible fruits Nutrition 0.000 description 4
- 239000011734 sodium Substances 0.000 description 4
- 229910052708 sodium Inorganic materials 0.000 description 4
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 2
- 241000196324 Embryophyta Species 0.000 description 2
- LYCAIKOWRPUZTN-UHFFFAOYSA-N Ethylene glycol Chemical compound OCCO LYCAIKOWRPUZTN-UHFFFAOYSA-N 0.000 description 2
- 206010020772 Hypertension Diseases 0.000 description 2
- 241000209094 Oryza Species 0.000 description 2
- 235000007164 Oryza sativa Nutrition 0.000 description 2
- 230000009471 action Effects 0.000 description 2
- 230000000844 anti-bacterial effect Effects 0.000 description 2
- 210000004204 blood vessel Anatomy 0.000 description 2
- 239000011575 calcium Substances 0.000 description 2
- 229910052791 calcium Inorganic materials 0.000 description 2
- 235000013325 dietary fiber Nutrition 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 230000012010 growth Effects 0.000 description 2
- 230000000144 pharmacologic effect Effects 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 235000009566 rice Nutrition 0.000 description 2
- 150000005846 sugar alcohols Chemical class 0.000 description 2
- 235000013311 vegetables Nutrition 0.000 description 2
- 239000002023 wood Substances 0.000 description 2
- XOJVHLIYNSOZOO-SWOBOCGESA-N Arctiin Chemical compound C1=C(OC)C(OC)=CC=C1C[C@@H]1[C@@H](CC=2C=C(OC)C(O[C@H]3[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O3)O)=CC=2)C(=O)OC1 XOJVHLIYNSOZOO-SWOBOCGESA-N 0.000 description 1
- 206010010144 Completed suicide Diseases 0.000 description 1
- 206010010774 Constipation Diseases 0.000 description 1
- 206010011224 Cough Diseases 0.000 description 1
- 208000001953 Hypotension Diseases 0.000 description 1
- 206010062717 Increased upper airway secretion Diseases 0.000 description 1
- 201000005505 Measles Diseases 0.000 description 1
- 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
- 206010068319 Oropharyngeal pain Diseases 0.000 description 1
- 201000007100 Pharyngitis Diseases 0.000 description 1
- 208000004880 Polyuria Diseases 0.000 description 1
- 206010036790 Productive cough Diseases 0.000 description 1
- 229930182558 Sterol Natural products 0.000 description 1
- 208000005718 Stomach Neoplasms Diseases 0.000 description 1
- 208000002495 Uterine Neoplasms Diseases 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 230000035508 accumulation Effects 0.000 description 1
- 238000009825 accumulation Methods 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 230000001716 anti-fugal effect Effects 0.000 description 1
- 230000001857 anti-mycotic effect Effects 0.000 description 1
- 230000000320 anti-stroke effect Effects 0.000 description 1
- 239000002543 antimycotic Substances 0.000 description 1
- BPYGTFFYYOWDBC-LOVSFRALSA-N arctiin Natural products COc1ccc(C[C@H]2COC(=O)[C@@H]2Cc3ccc(O[C@@H]4O[C@H](C)[C@@H](O)[C@H](O)[C@H]4O)c(OC)c3)cc1OC BPYGTFFYYOWDBC-LOVSFRALSA-N 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000019636 bitter flavor Nutrition 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 230000036772 blood pressure Effects 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 230000001684 chronic effect Effects 0.000 description 1
- 239000002131 composite material Substances 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 230000013872 defecation Effects 0.000 description 1
- 238000002242 deionisation method Methods 0.000 description 1
- 238000001784 detoxification Methods 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 238000009826 distribution Methods 0.000 description 1
- 230000035619 diuresis Effects 0.000 description 1
- 206010017758 gastric cancer Diseases 0.000 description 1
- 241000411851 herbal medicine Species 0.000 description 1
- WGCNASOHLSPBMP-UHFFFAOYSA-N hydroxyacetaldehyde Natural products OCC=O WGCNASOHLSPBMP-UHFFFAOYSA-N 0.000 description 1
- 208000021822 hypotensive Diseases 0.000 description 1
- 230000001077 hypotensive effect Effects 0.000 description 1
- 230000008676 import Effects 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 238000001727 in vivo Methods 0.000 description 1
- 238000009434 installation Methods 0.000 description 1
- 230000000968 intestinal effect Effects 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 210000004072 lung Anatomy 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000002398 materia medica Substances 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 230000007246 mechanism Effects 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000008855 peristalsis Effects 0.000 description 1
- 208000026435 phlegm Diseases 0.000 description 1
- 231100000614 poison Toxicity 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 201000005404 rubella Diseases 0.000 description 1
- 208000024794 sputum Diseases 0.000 description 1
- 210000003802 sputum Anatomy 0.000 description 1
- 150000003432 sterols Chemical class 0.000 description 1
- 235000003702 sterols Nutrition 0.000 description 1
- 201000011549 stomach cancer Diseases 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 239000003440 toxic substance Substances 0.000 description 1
- 239000003053 toxin Substances 0.000 description 1
- 231100000765 toxin Toxicity 0.000 description 1
- 230000004614 tumor growth Effects 0.000 description 1
- 210000002700 urine Anatomy 0.000 description 1
- 206010046766 uterine cancer Diseases 0.000 description 1
- 210000001835 viscera Anatomy 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
- 230000037303 wrinkles Effects 0.000 description 1
- 150000003742 xyloses Chemical class 0.000 description 1
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
- 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
- A23G3/02—Apparatus specially adapted for manufacture or treatment of sweetmeats or confectionery; Accessories therefor
-
- 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
- A23G3/02—Apparatus specially adapted for manufacture or treatment of sweetmeats or confectionery; Accessories therefor
- A23G3/0205—Manufacture or treatment of liquids, pastes, creams, granules, shred or powder
- A23G3/0215—Mixing, kneading apparatus
-
- 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
- A23G3/02—Apparatus specially adapted for manufacture or treatment of sweetmeats or confectionery; Accessories therefor
- A23G3/0236—Shaping of liquid, paste, powder; Manufacture of moulded articles, e.g. modelling, moulding, calendering
- A23G3/0252—Apparatus in which the material is shaped at least partially in a mould, in the hollows of a surface, a drum, an endless band, or by a drop-by-drop casting or dispensing of the material on a surface, e.g. injection moulding, transfer moulding
- A23G3/0268—Moulds
-
- 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
-
- 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
- A23G3/42—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds characterised by the carbohydrates used, e.g. polysaccharides
-
- 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
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Inorganic Chemistry (AREA)
- Botany (AREA)
- Health & Medical Sciences (AREA)
- Molecular Biology (AREA)
- Confectionery (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention discloses a kind of preparation method of burdock pressed candy, the equipment mainly includes loading hopper, device for finely crushing, evenly mixing device, liquid feeding groove, pressure setting, base, discharge transmission belt, discharging opening, discharging switch, watch window, lid is drawn in cleaning, draw lid spanner, guidance panel, the equipment is by fine crushing, batch mixing, pressing process integration operation, natural traditional Chinese medicine radix bardanae is used in the drawing method for major ingredient, with maltodextrin, Semen sesami nigrum, xylitol, cosurfactant, antioxidant, dispersant is auxiliary material, maca is separately added into again, Cordyceps militaris, lycium ruthenicum, gingko, each serial burdock pressed candy is made, the drug effect of radix bardanae can effectively be strengthened, safety, have no toxic side effect, it can be used for a long time, with good Nutrition value.
Description
Technical field
It is specifically to be related to a kind of system of burdock pressed candy the invention belongs to burdock pressed candy manufacturing technology field
Preparation Method.
Background technology
Burdock is composite family draft taproot class plant, is a kind of vegetables edible with loose fleshy root, petiole and tender leaf
Edible, great burdock achene and radix bardanae can also be used as medicine.The fiber of burdock can promote intestinal peristalsis, help defecation, reduce internal courage
Sterol, reduces toxin, waste and accumulates in vivo, reaches pre- anti-stroke and prevents and treats stomach cancer, effect of uterine cancer.Doctor trained in Western medicine thinks that it is removed
Have outside the pharmacological actions such as diuresis, disperse accumulations, eliminating the phlegm stopping leak, be additionally operable to constipation, hypertension, the dietotherapy of high-cholesterol disease.The traditional Chinese medical science
The effects such as thinking to have wind-dispelling heat-dissipating, facilitaing lung promoting eruption, removing toxic substances relieving sore-throat.Available for anemopyretic cold, coughing with a lot of sputum, measles rubella, throat
Swell and ache.《Bencao Jingshu》It is called " dissipate wind and remove the key medicine of thermal detoxification three ".《Compendium of Materia Medica》Claiming it, " the logical twelve regular channels washes the five internal organs evil
Gas " " long term usage is made light of one's life by commiting suicide resistance to old ".China《Modern Chinese herbal medicine voluminous dictionary》、《Dictionary of medicinal plant》Etc. the pharmacological action in pharmacopeia burdock
It is summarised as：There is promotion growth；There is the material for suppressing tumour growth；There are antibacterial and antifungic action.
Radix bardanae is upright in spindle, meat.Skin zone's dark brown, has wrinkle, interior is in yellow-white.Mildly bitter flavor and property are viscous.
With growth promotion, antibacterial and antimycotic effect.Containing abundant dietary fiber in radix bardanae, dietary fiber has absorption sodium
Effect, and can be excreted with excrement, making the content of internal sodium reduces, so as to reach the purpose of hypotensive；Calcium in radix bardanae
Content be highest in rhizome vegetable, calcium has imports urine and the effect excreted by sodium, so as to reach reduction blood
The purpose of pressure；The content of protein is also high in radix bardanae, and protein can make the flexible of blood vessel change, can divide sodium from cell
Separate out and, and excrete, it may have the effect of preventing chronic hypertension；Contained arctiin can expand blood vessel in radix bardanae
, drop in blood pressure.
The content of the invention
Present invention solves the technical problem that there is provided tabletting after one kind mixes burdock with multiple material and auxiliary material, increasing
The drawing method of candy is made in the case of strong drug effect.
The technical scheme is that：A kind of preparation method of burdock pressed candy, uses a kind of burdock pressed candy
Press device carries out compacting and formed, and the press device mainly includes loading hopper, device for finely crushing, evenly mixing device, liquid feeding
Groove, pressure setting, base, discharging transmission belt, discharging opening, discharging switch, watch window, cleaning La Gai, drawing lid spanner, operating surface
Plate, the lower end of the loading hopper connects the device for finely crushing, and the front of device for finely crushing sets the operating surface
Plate, the lower section of device for finely crushing connects the evenly mixing device, and the side of evenly mixing device sets the liquid feeding groove, evenly mixing device
Lid is drawn in the positive setting cleaning, is cleared up drawing and is covered the embedded setting watch window, cleaning is drawn described in the top installation of lid
Lid spanner is drawn, the downside of evenly mixing device is connected with described pressure setting, the front of pressure setting sets the discharging opening, described
The top of discharging opening the discharging switch is set, bottom connects the discharging transmission belt, and the lower section of pressure setting sets described
Base.Drawing method is：After radix bardanae is cleaned up, thickness 1-2mm sheet is cut into, plus relative to the radix bardanae 5-8
The water boiling and extraction of times weight 2-3 times, merges and is filtered after decoction liquor, obtained filtrate is concentrated into the 0.2- of the volume of decoction liquor
0.3 times, obtain radix bardanae and extract medicinal extract, ethanol of the mass concentration of 1-1.2 times of volume for 65-75% is added in medicinal extract to extracting
Solution, stands after 3-5h, reclaims ethanol, obtains radix bardanae qinghuo reagent, standby；30-50 parts of malt are added by loading hopper to paste
Essence, 20-30 parts of Semen sesami nigrum, 15-25 parts of xylitol, 1-3 parts of cosurfactants, 0.8-1.2 parts of antioxidants, 0.5-
0.9 part of dispersant, enters device for finely crushing crushing and grinds, its mixture is turned into the particle of 100-120 mesh, then pass through
The radix bardanae that liquid feeding groove adds 25-35 parts extracts clear cream, mechanical mixing is carried out in evenly mixing device, and control mixing temperature to keep
At 60-80 DEG C, while adding 30-80 parts of deionized water in blending process, the water content of materials after control is mixed is less than
20%, compacting is then proceeded by, press temperature control is 160-180 DEG C, and the transmission belt that will discharge connects with conventional packaging system
Connect, open discharging switch.
As an improvement, maca is added in the burdock pressed candy, specific drawing method is：
A. after radix bardanae is cleaned up, cut into pieces, thickness 1-2mm, plus relative to described 5-8 times of weight of radix bardanae
Water boiling and extraction 2-3 times, merges and is filtered after decoction liquor, obtained filtrate is concentrated into 0.2-0.3 times of the volume of decoction liquor, obtained
Medicinal extract is extracted to radix bardanae, ethanol solution of the mass concentration of 1-1.2 times of volume for 65-75% is added in medicinal extract to extracting, it is quiet
Put after 3-5h, reclaim ethanol, obtain radix bardanae and extract clear cream, it is standby；
B. by maca surface clean it is clean after, be placed in baking oven dry, make its moisture be less than 5%, be then cut into small
Block, using ultra micro nano grinder, obtains particle diameter 50-100nm maca nano powder, standby；
C. 5-8 parts of maca nano powders, 30-50 parts of maltodextrins, 20-30 parts of Semen sesami nigrum, 15- are added by loading hopper
25 parts of xylitol, 1-3 parts of cosurfactants, 0.8-1.2 parts of antioxidants, 0.5-0.9 parts of dispersants, enter fine powder
Crushing device is crushed and ground, and its mixture is turned into the particle of 100-120 mesh, and 25-35 parts of burdock is then added by liquid feeding groove
Root extracts clear cream, and mechanical mixing is carried out in evenly mixing device, and controls mixing temperature to be maintained at 60-80 DEG C, while mixing
Then the deionized water of 30-80 parts of addition in journey, the water content of materials after control mixing proceeds by compacting in 20%, suppresses
Temperature control is 160-180 DEG C, and the transmission belt that will discharge is connected with conventional packaging system, opens discharging switch.
Improved as another, Cordyceps militaris is added in the burdock pressed candy, specific drawing method is：
A. after radix bardanae is cleaned up, cut into pieces, thickness 1-2mm, plus relative to described 5-8 times of weight of radix bardanae
Water boiling and extraction 2-3 times, merges and is filtered after decoction liquor, obtained filtrate is concentrated into 0.2-0.3 times of the volume of decoction liquor, obtained
Medicinal extract is extracted to radix bardanae, ethanol solution of the mass concentration of 1-1.2 times of volume for 65-75% is added in medicinal extract to extracting, it is quiet
Put after 3-5h, reclaim ethanol, obtain radix bardanae and extract clear cream, it is standby；
B. Cordyceps militaris is placed in baking oven and dried, its moisture is less than 5%, be then cut into fritter, received using ultra micro
Rice pulverizer, obtains particle diameter 50-100nm maca nano powder, standby；
C. 0.1-0.2 parts of cordyceps militaris nano powders, 30-50 parts of maltodextrins, 20-30 parts of black sesames are added by loading hopper
Fiber crops, 15-25 parts of xylitol, 1-3 parts of cosurfactants, 0.8-1.2 parts of antioxidants, 0.5-0.9 parts of dispersants, are entered
Device for finely crushing is crushed and ground, and its mixture is turned into the particle of 100-120 mesh, then adds 25-35 parts by liquid feeding groove
Radix bardanae extract clear cream, mechanical mixing is carried out in evenly mixing device, and control to mix temperature and be maintained at 60-80 DEG C, at the same
Then the deionized water of 30-80 parts of addition in blending process, the water content of materials after control mixing proceeds by pressure in 20%
System, press temperature control is 160-180 DEG C, and the transmission belt that will discharge is connected with conventional packaging system, opens discharging switch.
Improved as another, lycium ruthenicum is added in the burdock pressed candy, specific drawing method is：
A. after radix bardanae is cleaned up, cut into pieces, thickness 1-2mm, plus relative to described 5-8 times of weight of radix bardanae
Water boiling and extraction 2-3 times, merges and is filtered after decoction liquor, obtained filtrate is concentrated into 0.2-0.3 times of decoction liquor volume, obtained
Radix bardanae extracts medicinal extract, and ethanol solution of the mass concentration of 1-1.2 times of volume for 65-75% is added in medicinal extract to extracting, is stood
After 3-5h, ethanol is reclaimed, radix bardanae is obtained and extracts clear cream, it is standby；
B. lycium ruthenicum is soaked in yellow rice wine, 5-7 days, then taken out lycium ruthenicum, the yellow rice wine after being soaked was extruded
Lycium ruthenicum after filter immersion, obtains filtered fluid, and filtered fluid is mixed with the yellow rice wine after immersion, mixeding liquid volume is concentrated under reduced pressure into
0.1-0.2 times, lycium ruthenicum concentrate is obtained, it is standby；
C. by loading hopper add 1-2 parts of cordyceps militaris nano powders, 30-50 portions of maltodextrins, 20-30 parts of Semen sesami nigrum,
15-25 parts of xylitol, 1-3 parts of cosurfactants, 0.8-1.2 parts of antioxidants, 0.5-0.9 parts of dispersants, enter essence
Fine powder crushing device is crushed and ground, and its mixture is turned into the particle of 100-120 mesh, then adds 25-35 parts by liquid feeding groove
Radix bardanae extracts clear cream, 10-20 parts of lycium ruthenicum concentrate, and mechanical mixing is carried out in evenly mixing device, and controls to mix temperature
Be maintained at 60-80 DEG C, while add 30-80 part of deionized water in blending process, the water content of materials after control mixing in
20%, compacting is then proceeded by, press temperature control is 160-180 DEG C, and the transmission belt that will discharge connects with conventional packaging system
Connect, open discharging switch.
Improved as another, gingko is added in the burdock pressed candy, specific drawing method is：
A. after radix bardanae is cleaned up, cut into pieces, thickness 1-2mm, plus relative to described 5-8 times of weight of radix bardanae
Water boiling and extraction 2-3 times, merges and is filtered after decoction liquor, obtained filtrate is concentrated into 0.2-0.3 times of decoction liquor volume, obtained
Radix bardanae extracts medicinal extract, and ethanol solution of the mass concentration of 1-1.2 times of volume for 65-75% is added in medicinal extract to extracting, is stood
After 3-5h, ethanol is reclaimed, radix bardanae is obtained and extracts clear cream, it is standby；
B. gingko is peeled off, coring is then placed in pot, plus appropriate clear water, after boiling with high heat, uses slow fire casserole instead and cause in vain
Fruit is thoroughly cooked, is filtrated to get filtrate, and to the honey that 0.5 times is added in filtrate, the thick gingko extract solution mixed is standby；
C. by loading hopper add 1-2 parts of cordyceps militaris nano powders, 30-50 portions of maltodextrins, 20-30 parts of Semen sesami nigrum,
15-25 parts of xylitol, 1-3 parts of cosurfactants, 0.8-1.2 parts of antioxidants, 0.5-0.9 parts of dispersants, enter essence
Fine powder crushing device is crushed and ground, and its mixture is turned into the particle of 100-120 mesh, then adds 25-35 parts by liquid feeding groove
Radix bardanae extracts clear cream, 20-30 parts of gingko extract solutions, and mechanical mixing is carried out in evenly mixing device, and controls to mix temperature holding
At 60-80 DEG C, while adding 30-80 parts of deionized water in blending process, the water content of materials after mixing is controlled in 20%,
Then compacting is proceeded by, press temperature control is 160-180 DEG C, and the transmission belt that will discharge is connected with conventional packaging system, is beaten
Output material switch.Further, intelligent heating system, described intelligent heating system are provided with described evenly mixing device
It is to be electrically connected by intelligent temperature control instrument with heating wire, the temperature that regulation is mixed is remained between 60-80 DEG C, preferably makes to mix
Compound water content is less than 20%, moderate viscosity.
Further, described pressure setting be spiral porous mechanical preforming device, including spiral transferring material head, tabletting rotation
Material is delivered to mould room by turntable, mould room, compacting head, described spiral transferring material head by rotating, it is not easy to conglomeration so that material
Loosely, described tabletting turntable can rotate in the horizontal direction, and hydro-cushion controlling organization is arranged at bottom, can be by the sugar pressed
Fruit is automatically drained out, and is not likely to produce adhesion.
Further, described cosurfactant is polyethylene glycol, and described antioxidant is epigallocatechin
Gallate ester, described dispersant is calgon.
Compared with prior art, beneficial effects of the present invention are embodied in：Press device used in the present invention is by fine powder
Broken, batch mixing, pressing process integration operation, grading control use intelligent heating system, preferably control is mixed in mixing process
It is fed in the water content and viscosity of material, pressure setting using screw type rotary, makes the various composition distribution of raw material more uniform, no
The candy pressed can be automatically drained out by Yi Shengjie, hydro-cushion controlling organization, be not likely to produce adhesion, and packaging is convenient；The present invention
Drawing method use natural traditional Chinese medicine radix bardanae for major ingredient, with maca, Cordyceps militaris, lycium ruthenicum, gingko and various additive of candy
For auxiliary material, effectively strengthen the drug effect of radix bardanae, it is safe and free of toxic and side effects, it can be used for a long time, with good Nutrition
Value.
Brief description of the drawings
Fig. 1 is the structural representation of press device of the present invention；
Fig. 2 is the structural representation of pressure setting；
Wherein, 1- loading hoppers, 2- device for finely crushing, 3- evenly mixing devices, 4- liquid feeding grooves, 5- pressure settings, 6- bases,
7- discharging transmission belts, 8- discharging openings, 9- discharging switches, 10- watch windows, 11- cleanings, which are drawn, covers, and 12- draws lid spanner, 13- operations
Panel, 14- spiral transferring material heads, 15- moulds room, 16- compacting heads, 17- tabletting turntables, 18- pressure balance control mechanisms.
Embodiment
Embodiment 1：A kind of preparation method of burdock pressed candy, is carried out using a kind of press device of burdock pressed candy
Compacting is formed, and the press device is as shown in figure 1, mainly include loading hopper 1, device for finely crushing 2, evenly mixing device 3, liquid feeding
Lid 11, La Gai are drawn in groove 4, pressure setting 5, base 6, discharging transmission belt 7, discharging opening 8, discharging switch 9, watch window 10, cleaning
Spanner 12, guidance panel 13；The lower end connection device for finely crushing 2 of loading hopper 1, the front of device for finely crushing 2 is set
Guidance panel 13, the lower section connection evenly mixing device 3 of device for finely crushing 2, the side of evenly mixing device 3 sets liquid feeding groove 4, mixes dress
The front for putting 3 sets cleaning to draw lid 11, and embedded setting watch window 10 on lid 11 is drawn in cleaning, and cleaning draws the top of lid 11 to install
Lid spanner 12 is drawn, the downside of evenly mixing device 3 is connected with pressure setting 5, the front of pressure setting 5 sets discharging opening 8, discharging opening 8
Top discharging switch 9 is set, bottom connection discharging transmission belt 7, the lower section of pressure setting 5 sets base 6.In evenly mixing device 3
Intelligent heating system is set, and intelligent heating system is to be electrically connected by intelligent temperature control instrument with heating wire, the temperature mixed is adjusted, makes
Mixture water content is less than 20%, moderate viscosity.
As shown in Fig. 2 pressure setting 5 is spiral porous mechanical preforming device, including spiral transferring material head 14, tabletting rotation
Platform 17, mould room 15, compacting first 16, material is delivered to mould room 15 by spiral transferring material head 14 by rotating, it is not easy to conglomeration so that thing
Material is loose, and tabletting turntable 17 can rotate in the horizontal direction, and hydro-cushion controlling organization 18 is arranged at bottom, can be by the sugar pressed
Fruit is automatically drained out, and is not likely to produce adhesion.
Drawing method is：
After radix bardanae is cleaned up, cut into pieces, thickness 1mm, plus relative to the water boiling and extraction of 5 times of weight of radix bardanae
2 times, merge and filtered after decoction liquor, obtained filtrate is concentrated into 0.2 times of decoction liquor, obtain radix bardanae and extract medicinal extract, to carrying
It is 65% ethanol solution to take and the mass concentration of 1.0 times of volumes is added in medicinal extract, stands after 3h, reclaims ethanol, obtain radix bardanae
Clear cream is extracted, it is standby；30 portions of maltodextrins, 20 parts of Semen sesami nigrum, 15 parts of xylitol, 1 part of poly- second are added by loading hopper 1
Glycol, 0.8 part of Epigallo-catechin gallate (EGCG), 0.5 part of calgon, enter the crushing of device for finely crushing 2 and grind
End, makes its mixture turn into the particle of 100 mesh, and the radix bardanae for then adding 25 parts by liquid feeding groove 4 extracts clear cream, is mixing dress
Mechanical mixing is carried out in putting 3, and controls mixing temperature to be maintained at 60 DEG C, while adding 30 parts of deionization in blending process
Then water, the water content of materials after control mixing proceeds by compacting in 20%, and press temperature control is 160 DEG C, and discharging is passed
Defeated band 7 is connected with conventional packaging system, opens discharging switch 9.
Embodiment 2：
A kind of burdock pressed candy containing maca, adds maca in burdock pressed candy, and specific drawing method is：
A. after radix bardanae is cleaned up, cut into pieces, thickness 1mm, plus the decocting relative to 5 times of weight of radix bardanae is boiled and carried
Take 2 times, merge and filtered after decoction liquor, obtained filtrate is concentrated into 0.2 times of decoction liquor volume, obtain radix bardanae and extract leaching
Cream, to ethanol solution of the mass concentration of 1.2 times of volumes of addition in medicinal extract for 65% is extracted, stands after 3h, reclaims ethanol, obtain
Radix bardanae extracts clear cream, standby；
B. by maca surface clean it is clean after, be placed in baking oven dry, make its moisture be less than 5%, be then cut into small
Block, using ultra micro nano grinder, obtains particle diameter 50nm maca nano powder, standby；
C. 5 parts of maca nano powders, 30 parts of maltodextrins, 20 parts of Semen sesami nigrum, 15 parts of xyloses are added by loading hopper 1
Alcohol, 1 part of polyethylene glycol, 0.8 part of Epigallo-catechin gallate (EGCG), 0.5 part of calgon, enter fine crushing dress
Put 2 crushing to grind, its mixture is turned into the particle of 100 mesh, the radix bardanae for then adding 25 parts by liquid feeding groove 4 extracts clear
Cream, carries out mechanical mixing in evenly mixing device 3, and controls mixing temperature to be maintained at 60 DEG C, while adding 30 in blending process
Then the deionized water of part, the water content of materials after control mixing proceeds by compacting in 20%, and press temperature control is 160
DEG C, the transmission belt 7 that will discharge is connected with conventional packaging system, opens discharging switch 9.
Embodiment 3：
A kind of burdock pressed candy containing Cordyceps militaris, adds Cordyceps militaris, specific drawing method in burdock pressed candy
For：
A. after radix bardanae is cleaned up, cut into pieces, thickness 1.5mm, plus relative to the decocting of 5.8 times of weight of radix bardanae
Extraction 2 times is boiled, merges and is filtered after decoction liquor, obtained filtrate is concentrated into 0.25 times of decoction liquor volume, radix bardanae is obtained and carries
Medicinal extract is taken, to ethanol solution of the mass concentration of 1.1 times of volumes of addition in medicinal extract for 70% is extracted, stands after 4h, reclaims ethanol,
Obtain radix bardanae and extract clear cream, it is standby；
B. Cordyceps militaris is placed in baking oven and dried, its moisture is less than 5%, be then cut into fritter, received using ultra micro
Rice pulverizer, obtains particle diameter 75nm maca nano powder, standby；
C. by loading hopper 1 add 0.15 part of cordyceps militaris nano powder, 40 portions of maltodextrins, 25 parts of Semen sesami nigrum, 20 parts
Xylitol, 2 parts of polyethylene glycol, 1 part of Epigallo-catechin gallate (EGCG), 0.7 part of calgon, enter fine powder
Crushing device 2 is crushed and ground, and its mixture is turned into the particle of 110 mesh, and the radix bardanae for then adding 30 parts by liquid feeding groove 4 is extracted
Clear cream, carries out mechanical mixing in evenly mixing device 3, and controls mixing temperature to be maintained at 70 DEG C, while being added in blending process
Then 50 parts of deionized water, the water content of materials after control mixing proceeds by compacting in 20%, and press temperature control is
170 DEG C, the transmission belt 7 that will discharge is connected with conventional packaging system, opens discharging switch 9.
Embodiment 4：
A kind of burdock pressed candy containing lycium ruthenicum, adds lycium ruthenicum, specific drawing method in burdock pressed candy
For：
A. after radix bardanae is cleaned up, cut into pieces, thickness 2mm, plus the decocting relative to 8 times of weight of radix bardanae is boiled and carried
Take 3 times, merge and filtered after decoction liquor, obtained filtrate is concentrated into 0.3 times of decoction liquor volume, obtain radix bardanae and extract leaching
Cream, to ethanol solution of the mass concentration of 1.14 times of volumes of addition in medicinal extract for 75% is extracted, stands after 5h, reclaims ethanol, obtain
Clear cream is extracted to radix bardanae, it is standby；
B. lycium ruthenicum is soaked in yellow rice wine, 7 days, then taken out lycium ruthenicum, the yellow rice wine after being soaked, extruding filtering
Lycium ruthenicum after immersion, obtains filtered fluid, and filtered fluid is mixed with the yellow rice wine after immersion, mixeding liquid volume is concentrated under reduced pressure into
0.2 times, lycium ruthenicum concentrate is obtained, it is standby；
C. 2 parts of cordyceps militaris nano powders, 50 parts of maltodextrins, 30 parts of Semen sesami nigrum, 25 parts of wood are added by loading hopper 1
Sugar alcohol, 3 parts of polyethylene glycol, 1.2 parts of Epigallo-catechin gallate (EGCG)s, 0.9 part of calgon, enter fine crushing
Device 2 is crushed and ground, and its mixture is turned into the particle of 120 mesh, and the radix bardanae for then adding 35 parts by liquid feeding groove 4 extracts clear
Cream, 20 parts of lycium ruthenicum concentrate, carry out mechanical mixing in evenly mixing device 3, and control mixing temperature to be maintained at 80 DEG C, simultaneously
Then the deionized water of 80 parts of addition in blending process, the water content of materials after control mixing proceeds by compacting in 20%,
Press temperature control is 180 DEG C, and the transmission belt 7 that will discharge is connected with conventional packaging system, opens discharging switch 9.
Embodiment 5：
A kind of burdock pressed candy containing gingko, is that gingko is added in burdock pressed candy, specific drawing method is：
A. after radix bardanae is cleaned up, cut into pieces, thickness 2mm, plus the decocting relative to 8 times of weight of radix bardanae is boiled and carried
Take 3 times, merge and filtered after decoction liquor, obtained filtrate is concentrated into 0.3 times of decoction liquor volume, obtain radix bardanae and extract leaching
Cream, to ethanol solution of the mass concentration of 1.2 times of volumes of addition in medicinal extract for 75% is extracted, stands after 5h, reclaims ethanol, obtain
Radix bardanae extracts clear cream, standby；
B. gingko is peeled off, coring is then placed in pot, plus appropriate clear water, after boiling with high heat, uses slow fire casserole instead and cause in vain
Fruit is thoroughly cooked, is filtrated to get filtrate, and to the honey that 0.5 times is added in filtrate, the thick gingko extract solution mixed is standby；
C. 2 parts of cordyceps militaris nano powders, 50 parts of maltodextrins, 30 parts of Semen sesami nigrum, 25 parts of wood are added by loading hopper 1
Sugar alcohol, 3 parts of polyethylene glycol, 1.2 parts of Epigallo-catechin gallate (EGCG)s, 0.9 part of calgon, enter fine crushing
Device 2 is crushed and ground, and its mixture is turned into the particle of 120 mesh, and the radix bardanae for then adding 35 parts by liquid feeding groove 4 extracts clear
Cream, 30 parts of gingko extract solutions, carry out mechanical mixing in evenly mixing device 3, and control mixing temperature to be maintained at 80 DEG C, while mixed
Then the deionized water of 80 parts of addition during even, the water content of materials after control mixing proceeds by compacting in 20%, suppresses
Temperature control is 180 DEG C, and the transmission belt 7 that will discharge is connected with conventional packaging system, opens discharging switch 9.
Finally it should be noted that：The above embodiments are merely illustrative of the technical solutions of the present invention, rather than its limitations；Although
The present invention is described in detail with reference to the foregoing embodiments, it will be understood by those within the art that：It still may be used
To be modified to the technical scheme described in previous embodiment, or equivalent substitution is carried out to which part technical characteristic；And
These modifications are replaced, and the essence of appropriate technical solution is departed from the spirit and model of technical scheme of the embodiment of the present invention
Enclose.
Claims (7)
1. a kind of preparation method of burdock pressed candy, it is characterised in that entered using a kind of press device of burdock pressed candy
Row compacting is formed, and described press device mainly includes loading hopper (1), device for finely crushing (2), evenly mixing device (3), liquid feeding
It is groove (4), pressure setting (5), base (6), discharging transmission belt (7), discharging opening (8), discharging switch (9), watch window (10), clear
Li La lids (11), drawing lid spanner (12), guidance panel (13), the lower end of the loading hopper (1) connect the fine crushing dress
Put (2), the front of device for finely crushing (2) sets the guidance panel (13), the lower section connection institute of device for finely crushing (2)
Evenly mixing device (3) is stated, the side of evenly mixing device (3) sets the liquid feeding groove (4), and the front of evenly mixing device (3) sets described clear
Li La covers (11), and the embedded setting watch window (10) on lid (11) is drawn in cleaning, and cleaning draws the top of lid (11) to install institute
Drawing lid spanner (12) is stated, the downside of evenly mixing device (3) is connected with the pressure setting (5), the front of pressure setting (5) sets institute
Discharging opening (8) is stated, the top of described discharging opening (8) sets the discharging switch (9), the bottom connection discharging transmission
Band (7), the lower section of pressure setting (5) sets the base (6)；Drawing method is：After radix bardanae is cleaned up, thickness is cut into
1-2mm sheet, plus relative to water boiling and extraction 2-3 times of described 5-8 times of weight of radix bardanae, merge and filtered after decoction liquor, will
Obtained filtrate is concentrated into 0.2-0.3 times of the volume of decoction liquor, obtains radix bardanae and extracts medicinal extract, 1- is added to extracting in medicinal extract
The mass concentration of 1.2 times of volumes is 65-75% ethanol solution, is stood after 3-5h, reclaims ethanol, obtains radix bardanae qinghuo reagent,
It is standby；By loading hopper (1) add 30-50 portions of maltodextrins, 20-30 parts of Semen sesami nigrum, 15-25 parts of xylitol, 1-3 parts
Cosurfactant, 0.8-1.2 part antioxidant, 0.5-0.9 parts of dispersants, enter device for finely crushing (2) crushing and grind,
Its mixture is set to turn into the particle of 100-120 mesh, the radix bardanae for then adding 25-35 parts by liquid feeding groove (4) extracts clear cream,
Mechanical mixing is carried out in evenly mixing device (3), and controls mixing temperature to be maintained at 60-80 DEG C, while adding 30- in blending process
80 parts of deionized water, the water content of materials after control is mixed is less than 20%, then proceeds by compacting, and press temperature control is
160-180 DEG C, the transmission belt (7) that will discharge is connected with conventional packaging system, opens discharging switch (9).
2. a kind of preparation method of burdock pressed candy as claimed in claim 1, it is characterised in that：
A. after radix bardanae is cleaned up, cut into pieces, thickness 1-2mm, plus relative to the decocting of described 5-8 times of weight of radix bardanae
Extraction 2-3 times is boiled, merges and is filtered after decoction liquor, obtained filtrate is concentrated into 0.2-0.3 times of the volume of decoction liquor, ox is obtained
Burdock root extracts medicinal extract, and ethanol solution of the mass concentration of 1-1.2 times of volume for 65-75% is added in medicinal extract to extracting, 3- is stood
After 5h, ethanol is reclaimed, radix bardanae is obtained and extracts clear cream, it is standby；
B. by maca surface clean it is clean after, be placed in baking oven dry, make its moisture be less than 5%, be then cut into fritter, make
Ultra micro nano grinder is used, particle diameter 50-100nm maca nano powder is obtained, it is standby；
C. 5-8 parts of maca nano powders, 30-50 parts of maltodextrins, 20-30 parts of Semen sesami nigrum, 15- are added by loading hopper (1)
25 parts of xylitol, 1-3 parts of cosurfactants, 0.8-1.2 parts of antioxidants, 0.5-0.9 parts of dispersants, enter fine powder
Crushing device (2) is crushed and ground, and its mixture is turned into the particle of 100-120 mesh, then adds 25-35 parts by liquid feeding groove (4)
Radix bardanae extract clear cream, mechanical mixing is carried out in the evenly mixing device (3), and control to mix temperature and be maintained at 60-80 DEG C, simultaneously
Then the deionized water of 30-80 parts of addition in blending process, the water content of materials after control mixing proceeds by pressure in 20%
System, press temperature control is 160-180 DEG C, and the transmission belt (7) that will discharge is connected with conventional packaging system, opens discharging switch
(9).
3. a kind of preparation method of burdock pressed candy as claimed in claim 1, it is characterised in that described drawing method
For：
A. after radix bardanae is cleaned up, cut into pieces, thickness 1-2mm, plus relative to the decocting of described 5-8 times of weight of radix bardanae
Extraction 2-3 times is boiled, merges and is filtered after decoction liquor, obtained filtrate is concentrated into 0.2-0.3 times of the volume of decoction liquor, ox is obtained
Burdock root extracts medicinal extract, and ethanol solution of the mass concentration of 1-1.2 times of volume for 65-75% is added in medicinal extract to extracting, 3- is stood
After 5h, ethanol is reclaimed, radix bardanae is obtained and extracts clear cream, it is standby；
B. Cordyceps militaris is placed in baking oven and dried, its moisture is less than 5%, be then cut into fritter, use ultra micro nano powder
Broken machine, obtains particle diameter 50-100nm maca nano powder, standby；
C. 0.1-0.2 parts of cordyceps militaris nano powders, 30-50 parts of maltodextrins, 20-30 parts of black sesames are added by loading hopper (1)
Fiber crops, 15-25 parts of xylitol, 1-3 parts of cosurfactants, 0.8-1.2 parts of antioxidants, 0.5-0.9 parts of dispersants, are entered
Device for finely crushing (2) is crushed and ground, and its mixture is turned into the particle of 100-120 mesh, is then added by liquid feeding groove (4)
25-35 parts of radix bardanae extracts clear cream, mechanical mixing is carried out in evenly mixing device (3), and control mixing temperature to be maintained at 60-80
DEG C, while adding 30-80 parts of deionized water in blending process, the water content of materials after control mixing is in 20%, Ran Houkai
Beginning is suppressed, and press temperature control is 160-180 DEG C, and the transmission belt (7) that will discharge is connected with conventional packaging system, is opened out
Material switch (9).
4. a kind of preparation method of burdock pressed candy as claimed in claim 1, it is characterised in that described drawing method
For：
A. after radix bardanae is cleaned up, cut into pieces, thickness 1-2mm, plus relative to the decocting of described 5-8 times of weight of radix bardanae
Extraction 2-3 times is boiled, merges and is filtered after decoction liquor, obtained filtrate is concentrated into 0.2-0.3 times of decoction liquor volume, burdock is obtained
Root extracts medicinal extract, and ethanol solution of the mass concentration of 1-1.2 times of volume for 65-75% is added in medicinal extract to extracting, 3-5h is stood
Afterwards, ethanol is reclaimed, radix bardanae is obtained and extracts clear cream, it is standby；
B. lycium ruthenicum is soaked in yellow rice wine, 5-7 days, then taken out lycium ruthenicum, the yellow rice wine after being soaked, extruding filtering leaching
Lycium ruthenicum after bubble, obtains filtered fluid, and filtered fluid is mixed with the yellow rice wine after immersion, the 0.1- of mixeding liquid volume is concentrated under reduced pressure into
0.2 times, lycium ruthenicum concentrate is obtained, it is standby；
C. by loading hopper (1) add 1-2 parts of cordyceps militaris nano powders, 30-50 portions of maltodextrins, 20-30 parts of Semen sesami nigrum,
15-25 parts of xylitol, 1-3 parts of cosurfactants, 0.8-1.2 parts of antioxidants, 0.5-0.9 parts of dispersants, enter essence
Fine powder crushing device (2) is crushed and ground, and its mixture is turned into the particle of 100-120 mesh, then adds 25- by liquid feeding groove (4)
35 parts of radix bardanae extracts clear cream, 10-20 parts of lycium ruthenicum concentrate, mechanical mixing is carried out in evenly mixing device (3), and control
Mix temperature and be maintained at 60-80 DEG C, while 30-80 parts of deionized water is added in blending process, the material after control mixing
Then water content proceeds by compacting in 20%, and press temperature control is 160-180 DEG C, the transmission belt (7) that will discharge and routine
Packaging system is connected, and opens discharging switch (9).
5. a kind of preparation method of burdock pressed candy as claimed in claim 1, it is characterised in that described drawing method
For：
A. after radix bardanae is cleaned up, cut into pieces, thickness 1-2mm, plus relative to the decocting of described 5-8 times of weight of radix bardanae
Extraction 2-3 times is boiled, merges and is filtered after decoction liquor, obtained filtrate is concentrated into 0.2-0.3 times of decoction liquor volume, burdock is obtained
Root extracts medicinal extract, and ethanol solution of the mass concentration of 1-1.2 times of volume for 65-75% is added in medicinal extract to extracting, 3-5h is stood
Afterwards, ethanol is reclaimed, radix bardanae is obtained and extracts clear cream, it is standby；
B. gingko is peeled off, coring is then placed in pot, plus appropriate clear water, after boiling with high heat, uses slow fire casserole instead and cause gingko rotten
It is ripe, filtrate is filtrated to get, to the honey that 0.5 times is added in filtrate, the thick gingko extract solution mixed is standby；
C. by loading hopper (1) add 1-2 parts of cordyceps militaris nano powders, 30-50 portions of maltodextrins, 20-30 parts of Semen sesami nigrum,
15-25 parts of xylitol, 1-3 parts of cosurfactants, 0.8-1.2 parts of antioxidants, 0.5-0.9 parts of dispersants, enter essence
Fine powder crushing device (2) is crushed and ground, and its mixture is turned into the particle of 100-120 mesh, then adds 25- by liquid feeding groove (4)
35 parts of radix bardanae extracts clear cream, 20-30 parts of gingko extract solutions, and mechanical mixing is carried out in evenly mixing device (3), and controls to mix
Temperature is maintained at 60-80 DEG C, while 30-80 parts of deionized water is added in blending process, the matter water-containing after control mixing
Measure in 20%, then proceed by compacting, press temperature control is 160-180 DEG C, the transmission belt (7) that will discharge and conventional packaging
System is connected, and opens discharging switch (9).
6. a kind of preparation method of burdock pressed candy as claimed in claim 1, it is characterised in that described evenly mixing device
(3) intelligent heating system is provided with, described intelligent heating system is to be electrically connected by intelligent temperature control instrument with heating wire, adjusted
The temperature of mixing is remained between 60-80 DEG C.
7. a kind of preparation method of burdock pressed candy as claimed in claim 1, it is characterised in that described pressure setting
(5) it is spiral porous mechanical preforming device, including spiral transferring material head (14), tabletting turntable (17), mould room (15), compacting
Material is delivered to mould room (15) by head (16), described spiral transferring material head (14) by rotating, and described tabletting turntable (17) can
To rotate in the horizontal direction, hydro-cushion controlling organization (18) is arranged at bottom.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710282823.1A CN106974054B (en) | 2017-04-26 | 2017-04-26 | A kind of preparation method of fructus arctii pressed candy |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710282823.1A CN106974054B (en) | 2017-04-26 | 2017-04-26 | A kind of preparation method of fructus arctii pressed candy |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN106974054A true CN106974054A (en) | 2017-07-25 |
| CN106974054B CN106974054B (en) | 2019-07-23 |
Family
ID=59344380
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710282823.1A Active CN106974054B (en) | 2017-04-26 | 2017-04-26 | A kind of preparation method of fructus arctii pressed candy |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106974054B (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110313535A (en) * | 2019-08-02 | 2019-10-11 | 深圳市润芝堂生物工程有限公司 | A kind of ginseng oyster okra pressed candy producing device and method |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103372993A (en) * | 2012-04-24 | 2013-10-30 | 都江堰市春盛中药饮片有限公司 | Tablet pressing device with material mixing mechanism |
| CN103444974A (en) * | 2013-09-18 | 2013-12-18 | 南京通泽农业科技有限公司 | Red jujube tablet candy and preparation method thereof |
| CN204914690U (en) * | 2015-09-14 | 2015-12-30 | 山东东阿生力源阿胶生物工程有限公司 | A film clamp for processing donkey -hide gelatin preforming candy |
-
2017
- 2017-04-26 CN CN201710282823.1A patent/CN106974054B/en active Active
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103372993A (en) * | 2012-04-24 | 2013-10-30 | 都江堰市春盛中药饮片有限公司 | Tablet pressing device with material mixing mechanism |
| CN103444974A (en) * | 2013-09-18 | 2013-12-18 | 南京通泽农业科技有限公司 | Red jujube tablet candy and preparation method thereof |
| CN204914690U (en) * | 2015-09-14 | 2015-12-30 | 山东东阿生力源阿胶生物工程有限公司 | A film clamp for processing donkey -hide gelatin preforming candy |
Non-Patent Citations (1)
| Title |
|---|
| 山东双营食品有限公司企业标准: "牛蒡压片糖果", 《HTTPS://WWW.DOCIN.COM/P-1489211652.HTML》 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110313535A (en) * | 2019-08-02 | 2019-10-11 | 深圳市润芝堂生物工程有限公司 | A kind of ginseng oyster okra pressed candy producing device and method |
Also Published As
| Publication number | Publication date |
|---|---|
| CN106974054B (en) | 2019-07-23 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN206905459U (en) | A kind of tea processing drying roller | |
| CN108208854A (en) | A kind of pueraria lobata meal replacement powder and preparation method thereof | |
| CN109601869B (en) | Dietary fiber powder and preparation method thereof | |
| CN106974054A (en) | A kind of preparation method of burdock pressed candy | |
| CN106262918A (en) | A kind of diabetes vegetable food product formula | |
| CN117462995A (en) | Equipment and method for processing raw materials for producing hericium erinaceus yam stomach-nourishing particles | |
| CN104856041A (en) | Health preservation lotus seed cake and preparation method thereof | |
| CN104187285A (en) | Healthcare flour rich in dietary fiber and a preparing method thereof | |
| CN105950430A (en) | {0><}0{>Making method for radix tinosporae and hawthorn compound fruit vinegar | |
| CN112841573B (en) | Preparation method of soft extract with lung heat clearing and cough relieving effects | |
| CN102028189A (en) | Method for extracting dietary fibers from rice hulls by continuous ejection liquefaction enzymolysis method | |
| CN113908232A (en) | Formula and preparation method of polygonatum sibiricum pills | |
| CN106538795A (en) | Smaze green tea | |
| CN106387904A (en) | Composition, preparation method of composition, preparation and use | |
| CN112471513A (en) | Preparation method of rhizoma polygonati honeyed pills | |
| CN112515112A (en) | Preparation method of tomato-flavored red oil fermented bean curd | |
| CN111228404A (en) | Traditional Chinese medicine decoction pieces beneficial to acid discharge of human body | |
| CN108968041A (en) | A kind of big bean seedlings appetizing ease constipation meal replacement powder and preparation method thereof | |
| CN111838598A (en) | Processing method of pumpkin blood sugar-reducing chewable freshly-squeezed rice slices | |
| CN204891703U (en) | Broken agitating unit of root of kudzu vine powder | |
| CN108913449A (en) | The processing method of dendrobium nobile sun lotus health liquor | |
| CN107551248A (en) | A kind of ease pill and production technology | |
| CN218167290U (en) | Schisandra chinensis smashing device | |
| CN106577941A (en) | Coffee wholewheat healthcare biscuit | |
| CN109123344A (en) | A kind of straight ladybell cake and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| GR01 | Patent grant | ||
| GR01 | Patent grant |