CN107232543A - A kind of composition with calcium supplementing effect and its preparation method and application - Google Patents
A kind of composition with calcium supplementing effect and its preparation method and application Download PDFInfo
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- CN107232543A CN107232543A CN201710532995.XA CN201710532995A CN107232543A CN 107232543 A CN107232543 A CN 107232543A CN 201710532995 A CN201710532995 A CN 201710532995A CN 107232543 A CN107232543 A CN 107232543A
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- 239000000203 mixture Substances 0.000 title claims abstract description 62
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 title claims abstract description 45
- 229910052791 calcium Inorganic materials 0.000 title claims abstract description 45
- 239000011575 calcium Substances 0.000 title claims abstract description 45
- 230000001502 supplementing effect Effects 0.000 title claims abstract description 28
- 238000002360 preparation method Methods 0.000 title claims abstract description 17
- 239000000843 powder Substances 0.000 claims abstract description 82
- 240000004507 Abelmoschus esculentus Species 0.000 claims abstract description 30
- 235000003934 Abelmoschus esculentus Nutrition 0.000 claims abstract description 30
- 235000005340 Asparagus officinalis Nutrition 0.000 claims abstract description 27
- 229920002774 Maltodextrin Polymers 0.000 claims abstract description 16
- 239000005913 Maltodextrin Substances 0.000 claims abstract description 16
- 229940035034 maltodextrin Drugs 0.000 claims abstract description 16
- 244000281702 Dioscorea villosa Species 0.000 claims abstract description 15
- 241000234427 Asparagus Species 0.000 claims description 26
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 25
- 235000002722 Dioscorea batatas Nutrition 0.000 claims description 18
- 235000006536 Dioscorea esculenta Nutrition 0.000 claims description 18
- 240000001811 Dioscorea oppositifolia Species 0.000 claims description 18
- 235000003416 Dioscorea oppositifolia Nutrition 0.000 claims description 18
- 238000003756 stirring Methods 0.000 claims description 18
- 235000013311 vegetables Nutrition 0.000 claims description 18
- 235000004879 dioscorea Nutrition 0.000 claims description 14
- 238000009835 boiling Methods 0.000 claims description 12
- 239000000047 product Substances 0.000 claims description 10
- OKKJLVBELUTLKV-UHFFFAOYSA-N Methanol Chemical compound OC OKKJLVBELUTLKV-UHFFFAOYSA-N 0.000 claims description 9
- 238000001816 cooling Methods 0.000 claims description 9
- 239000007788 liquid Substances 0.000 claims description 9
- 238000001556 precipitation Methods 0.000 claims description 9
- 239000006228 supernatant Substances 0.000 claims description 9
- 238000001035 drying Methods 0.000 claims description 7
- 230000001954 sterilising effect Effects 0.000 claims description 7
- 206010033546 Pallor Diseases 0.000 claims description 6
- 238000005119 centrifugation Methods 0.000 claims description 6
- 230000036541 health Effects 0.000 claims description 6
- 238000004659 sterilization and disinfection Methods 0.000 claims description 6
- 239000003826 tablet Substances 0.000 claims description 6
- 239000002775 capsule Substances 0.000 claims description 5
- 239000008187 granular material Substances 0.000 claims description 5
- 239000003814 drug Substances 0.000 claims description 4
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical class CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 3
- 101000693530 Staphylococcus aureus Staphylokinase Proteins 0.000 claims description 3
- 206010053615 Thermal burn Diseases 0.000 claims description 3
- 235000015165 citric acid Nutrition 0.000 claims description 3
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid group Chemical class C(CC(O)(C(=O)O)CC(=O)O)(=O)O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 3
- 238000004140 cleaning Methods 0.000 claims description 3
- 238000009472 formulation Methods 0.000 claims description 3
- 238000000227 grinding Methods 0.000 claims description 3
- 230000002045 lasting effect Effects 0.000 claims description 3
- 238000005406 washing Methods 0.000 claims description 3
- 235000016709 nutrition Nutrition 0.000 claims description 2
- 230000035764 nutrition Effects 0.000 claims 1
- 230000000694 effects Effects 0.000 abstract description 8
- 239000002994 raw material Substances 0.000 abstract description 3
- 239000013589 supplement Substances 0.000 abstract description 3
- 244000003416 Asparagus officinalis Species 0.000 abstract 1
- 239000008280 blood Substances 0.000 description 4
- 210000004369 blood Anatomy 0.000 description 4
- 206010006956 Calcium deficiency Diseases 0.000 description 3
- 238000000034 method Methods 0.000 description 3
- 239000003795 chemical substances by application Substances 0.000 description 2
- 150000001875 compounds Chemical class 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 206010001497 Agitation Diseases 0.000 description 1
- BHPQYMZQTOCNFJ-UHFFFAOYSA-N Calcium cation Chemical compound [Ca+2] BHPQYMZQTOCNFJ-UHFFFAOYSA-N 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 208000013738 Sleep Initiation and Maintenance disease Diseases 0.000 description 1
- 208000009596 Tooth Mobility Diseases 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 210000001124 body fluid Anatomy 0.000 description 1
- 239000010839 body fluid Substances 0.000 description 1
- 229910001424 calcium ion Inorganic materials 0.000 description 1
- 210000000170 cell membrane Anatomy 0.000 description 1
- 230000001934 delay Effects 0.000 description 1
- 230000018109 developmental process Effects 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 238000001727 in vivo Methods 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 206010022437 insomnia Diseases 0.000 description 1
- 235000012054 meals Nutrition 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 230000004118 muscle contraction Effects 0.000 description 1
- 210000005036 nerve Anatomy 0.000 description 1
- 231100000862 numbness Toxicity 0.000 description 1
- 230000035699 permeability Effects 0.000 description 1
- 230000001766 physiological effect Effects 0.000 description 1
- 230000035790 physiological processes and functions Effects 0.000 description 1
- 230000004952 protein activity Effects 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 239000011122 softwood Substances 0.000 description 1
- 241000894007 species Species 0.000 description 1
- 208000024891 symptom Diseases 0.000 description 1
- 230000009466 transformation Effects 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/01—Instant products; Powders; Flakes; Granules
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
- A23L29/35—Degradation products of starch, e.g. hydrolysates, dextrins; Enzymatically modified starches
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/005—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating using irradiation or electric treatment
- A23L3/01—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating using irradiation or electric treatment using microwaves or dielectric heating
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P10/00—Shaping or working of foodstuffs characterised by the products
- A23P10/40—Shaping or working of foodstuffs characterised by the products free-flowing powder or instant powder, i.e. powder which is reconstituted rapidly when liquid is added
-
- 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
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Nutrition Science (AREA)
- Molecular Biology (AREA)
- Botany (AREA)
- Mycology (AREA)
- Medicines Containing Plant Substances (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Medicines Containing Material From Animals Or Micro-Organisms (AREA)
Abstract
The invention discloses a kind of composition with calcium supplementing effect and its preparation method and application, the composition includes following component：3 ~ 20 parts of FOS, 10 ~ 80 parts of gumbo powder, 2 ~ 30 parts of asparagus powder, 2 ~ 30 parts of Qarnet common yam rhizome powder, 1 ~ 20 part of maltodextrin；Can be human body supplement calcium, with preferable health-care effect containing substantial amounts of calcareous in the raw material of the composition of the present invention.
Description
Technical field
The present invention relates to biomedicine technical field, more particularly to a kind of composition and its preparation with calcium supplementing effect
Methods and applications.
Background technology
Calcium is one of most important element of human body, participates in all life activity, has expert to say that " calcium is Source of life, and calcium is
Originally, calcium is the base of longevity to health ".When the insufficiency of intake of calcium in meals, in vivo will calcium deficiency, calcium deficiency can cause insomnia, hand
The symptoms such as foot numbness, tooth mobility and aging.Calcium ion also participates in many physiological functions, such as nerve excitability, contraction of muscle, the heart
Dirty work is dynamic, permeability of cell membrane, the activity of some enzymes etc..The species of calcium agent in the market is various, is provided more for clinical and patient
Many selections, but because calcium product on the market is difficult to be absorbed by the body mostly, the probability for causing calcium deficiency crowd to suffer from calculus
Greatly increase.
The content of the invention
It is an object of the invention to solve at least one above-mentioned problem there is provided a kind of composition with calcium supplementing effect and its
Preparation method and application.
In order to solve the above technical problems, the present invention provides a kind of composition with calcium supplementing effect, in terms of parts by weight, institute
Stating composition includes following component：3 ~ 20 parts of FOS, 10 ~ 80 parts of gumbo powder, 2 ~ 30 parts of asparagus powder, Qarnet common yam rhizome powder 2 ~
30 parts, 1 ~ 20 part of maltodextrin.
Preferably, in terms of parts by weight, the composition includes following component：5 ~ 10 parts of FOS, gumbo powder 30 ~
60 parts, 5 ~ 15 parts of asparagus powder, 5 ~ 10 parts of Qarnet common yam rhizome powder, 2 ~ 5 parts of maltodextrin.
Preferably, in terms of parts by weight, the composition includes following component：10 parts of FOS, 60 parts of gumbo powder,
15 parts of asparagus powder, 10 parts of Qarnet common yam rhizome powder, 5 parts of maltodextrin.
In order to solve the above technical problems, the present invention provides a kind of preparation side of the above-mentioned composition with calcium supplementing effect
Method, methods described comprises the following steps：
Step 1, asparagus, gumbo, Qarnet Chinese yam be prepared into Vegetable powder respectively；
Step 2, FOS, maltodextrin are added in the Vegetable powder, are put into mixer stirring and mix to well mixed,
Whipping temp is 40 ~ 50 DEG C, a length of 25 ~ 35 minutes during stirring, obtains mixture of powders；
Step 3, the mixture of powders is subjected to microwave sterilization, obtains the composition.
Preferably, the step of Vegetable powder is made in the asparagus is as follows：
By the boiling water blanching 2-4min of the asparagus leftover bits and pieces after cleaning, while adding 0 .02-0.04% citric acids；
Cleaned after blanching with circulating water, drying to water content is 5-9%；
Crush after dry asparagus, crossed 100-150 mesh sieves, obtain asparagus powder.
Preferably, the step of Vegetable powder is made in the gumbo is as follows：
Fresh gumbo is chosen, is rinsed well with clear water；
It is to scald in 90-100 °C of hot water to boil 3-5 minutes to be put into temperature, pulls out to be put into normal-temperature water and naturally cools to room temperature and drip
The moisture on dry surface；
Gumbo after cooling is cut into the thin slice that thickness is 3-4mm, places into temperature in 80-100 °C of drying box, to dry 30-
Break to gently being rolled over hand within 60 minutes, dried gumbo piece is naturally cool to normal temperature；
Low-temperature grinding obtains gumbo powder to 100-200 mesh sieves are crossed.
Preferably, the step of Vegetable powder is made in the Qarnet Chinese yam is as follows：
Dry Qarnet Chinese yam is crushed to 60-90 mesh, Qarnet Chinese yam dry powder is obtained；
The Qarnet Chinese yam dry powder is taken, boiling water is added, solid-liquid ratio is 1:25-30, is well mixed, 3.5- is extracted under boiling water state
4.5h, stands and is centrifuged after cooling, collect supernatant；
The neutral proteinase for the 0.5-1.0% for taking Qarnet Chinese yam dry powder weight is added in the supernatant, pH is to 6-8 for regulation,
44-55 DEG C of stirring 1-4h；
After stirring terminates, it is heated to being boiling for 10-150min, after after liquid cooling, centrifugation collects supernatant, on this
Absolute ethyl alcohol is added in clear liquid, the volume ratio of the two is 1:Precipitation is collected in 4-8, lasting stirring, centrifugation；
The precipitation is washed using absolute methanol, the precipitation after washing is air-dried, Qarnet common yam rhizome powder is obtained.
Preferably, the whipping temp is 45 DEG C.
Preferably, a length of 30 minutes during the stirring.
In order to solve the above technical problems, the present invention provide a kind of above-mentioned composition as replenish the calcium medicine or health products should
With.
Preferably, the composition is tablet, capsule, granule as the formulation of replenish the calcium medicine or health products or dissipated
Agent.
The beneficial effects of the invention are as follows：The composition with calcium supplementing effect of the present invention, the composition includes such as the following group
Point：5 ~ 10 parts of FOS, 30 ~ 60 parts of gumbo powder, 5 ~ 15 parts of asparagus powder, 5 ~ 10 parts of Qarnet common yam rhizome powder, 2 ~ 5 parts of maltodextrin；
Raw material can be fully prepared into using the preparation method of the present invention by Vegetable powder, retain original nutritional ingredient, certain
Mixed under temperature conditionss, Vegetable powder can be made to mix more full and uniform, add FOS and maltodextrin, improved
The mouthfeel of product, in addition, the Vegetable powder after will also be well mixed carries out microwave sterilization, makes the microorganism in product, while by
The collective effect of microwave heating effect and non-thermal effect, makes its vivo protein and physiological activity material morph, and causes micro-
Biology growing development delays and dead, reaches product sterilizing, fresh-keeping purpose, using relatively low sterilization temperature, reduces sterilization
Time, keep product quality, extension shelf life of products and save the energy, contain substantial amounts of calcium in the raw material of composition of the invention
Matter, can be human body supplement calcium, with preferable health-care effect.
Embodiment
Embodiment 1
The present invention provides the composition with calcium supplementing effect, in terms of parts by weight, and the composition includes following component：Oligomeric fruit
3 ~ 20 parts of sugar, 10 ~ 80 parts of gumbo powder, 2 ~ 30 parts of asparagus powder, 2 ~ 30 parts of Qarnet common yam rhizome powder, 1 ~ 20 part of maltodextrin.
Preferably, in terms of parts by weight, the composition includes following component：5 ~ 10 parts of FOS, gumbo powder 30 ~
60 parts, 5 ~ 15 parts of asparagus powder, 5 ~ 10 parts of Qarnet common yam rhizome powder, 2 ~ 5 parts of maltodextrin.
Preferably, in terms of parts by weight, the composition includes following component：10 parts of FOS, 60 parts of gumbo powder,
15 parts of asparagus powder, 10 parts of Qarnet common yam rhizome powder, 5 parts of maltodextrin.
Above-mentioned composition can be prepared by following steps：
Step 1, asparagus, gumbo, Qarnet Chinese yam be prepared into Vegetable powder respectively；
Step 2, FOS, maltodextrin are added in the Vegetable powder, are put into mixer stirring and mix to well mixed,
Whipping temp is 40 ~ 50 DEG C, a length of 25 ~ 35 minutes during stirring, obtains mixture of powders；
Step 3, the mixture of powders is subjected to microwave sterilization, obtains the composition.
Preferably, the step of Vegetable powder is made in the asparagus is as follows：
By the boiling water blanching 2-4min of the asparagus leftover bits and pieces after cleaning, while adding 0 .02-0.04% citric acids；
Cleaned after blanching with circulating water, drying to water content is 5-9%；
Crush after dry asparagus, crossed 100-150 mesh sieves, obtain asparagus powder.
Preferably, the step of Vegetable powder is made in the gumbo is as follows：
Fresh gumbo is chosen, is rinsed well with clear water；
It is to scald in 90-100 °C of hot water to boil 3-5 minutes to be put into temperature, pulls out to be put into normal-temperature water and naturally cools to room temperature and drip
The moisture on dry surface；
Gumbo after cooling is cut into the thin slice that thickness is 3-4mm, places into temperature in 80-100 °C of drying box, to dry 30-
Break to gently being rolled over hand within 60 minutes, dried gumbo piece is naturally cool to normal temperature；
Low-temperature grinding obtains gumbo powder to 100-200 mesh sieves are crossed.
Preferably, the step of Vegetable powder is made in the Qarnet Chinese yam is as follows：
Dry Qarnet Chinese yam is crushed to 60-90 mesh, Qarnet Chinese yam dry powder is obtained；
The Qarnet Chinese yam dry powder is taken, boiling water is added, solid-liquid ratio is 1:25-30, is well mixed, 3.5- is extracted under boiling water state
4.5h, stands and is centrifuged after cooling, collect supernatant；
The neutral proteinase for the 0.5-1.0% for taking Qarnet Chinese yam dry powder weight is added in the supernatant, pH is to 6-8 for regulation,
44-55 DEG C of stirring 1-4h；
After stirring terminates, it is heated to being boiling for 10-150min, after after liquid cooling, centrifugation collects supernatant, on this
Absolute ethyl alcohol is added in clear liquid, the volume ratio of the two is 1:Precipitation is collected in 4-8, lasting stirring, centrifugation；
The precipitation is washed using absolute methanol, the precipitation after washing is air-dried, Qarnet common yam rhizome powder is obtained.
Preferably, the whipping temp is 45 DEG C.
Preferably, a length of 30 minutes during the stirring.
Embodiment 2
The embodiment of the present invention additionally provides a kind of application of the composition with calcium supplementing effect in embodiment 1, the composition
It is tablet, capsule, granule or powder as medicine or the formulation of health products with calcium supplementing effect.
Preferably, the preparation of the composition tablet with calcium supplementing effect：Group with calcium supplementing effect prepared by embodiment 1
Compound breaks into a diameter of 5mm with single-punch tablet press, and weight is 200mg piece, produces the composition tablet with calcium supplementing effect.
Preferably, the preparation of the composition capsule with calcium supplementing effect：There is calcium supplementing effect by prepared by embodiment 1
Composition is packed into No. 1 capsulae enterosolubilis with 350mg, produces the composition capsule with calcium supplementing effect.
Preferably, the preparation of the composition granule with calcium supplementing effect：There is calcium supplementing effect by prepared by embodiment 1
Composition, which adds water, is made softwood, crosses 15 mesh sieves and is granulated, the composition granule with calcium supplementing effect is produced after drying.
Preferably, the preparation of the combination composition powders with calcium supplementing effect：Group with calcium supplementing effect prepared by embodiment 1
Compound crosses 180 mesh sieves, produces the combination composition powders with calcium supplementing effect.
Clinical data：The inferior health patient 100 that blood calcium value is less than 2.24-2.75mmol/L is chosen, is taken orally 2 times a day real
The composition with calcium supplementing effect for applying prepared by example 1 or embodiment 2 or its apply, continuously take 1 month.After treatment end,
Detect the blood calcium value of patient.
Testing result：After treatment end, 100 patient's blood calcium values are all higher than 2.75.Disable regulation body fluid acid-base balance
Composition or its apply 1 month after, each patient's blood calcium value maintains normal condition between 2.24-2.75.
The composition with calcium supplementing effect of the present invention, the composition includes following component：5 ~ 10 parts of FOS,
30 ~ 60 parts of gumbo powder, 5 ~ 15 parts of asparagus powder, 5 ~ 10 parts of Qarnet common yam rhizome powder, 2 ~ 5 parts of maltodextrin；The original of the composition of the present invention
Can be human body supplement calcium, with preferable health-care effect containing substantial amounts of calcareous in material.
Embodiments of the invention are the foregoing is only, are not intended to limit the scope of the invention, it is every to utilize this hair
The equivalent transformation that bright description is made, or other related technical fields are directly or indirectly used in, similarly it is included in
In the scope of patent protection of the present invention.
Claims (10)
1. a kind of composition with calcium supplementing effect, it is characterised in that in terms of parts by weight, the composition includes such as the following group
Point：3 ~ 20 parts of FOS, 10 ~ 80 parts of gumbo powder, 2 ~ 30 parts of asparagus powder, 2 ~ 30 parts of Qarnet common yam rhizome powder, maltodextrin 1 ~ 20
Part.
2. composition according to claim 1, it is characterised in that in terms of parts by weight, the composition includes such as the following group
Point：5 ~ 10 parts of FOS, 30 ~ 60 parts of gumbo powder, 5 ~ 15 parts of asparagus powder, 5 ~ 10 parts of Qarnet common yam rhizome powder, 2 ~ 5 parts of maltodextrin.
3. composition according to claim 1, it is characterised in that in terms of parts by weight, the composition includes such as the following group
Point：10 parts of FOS, 60 parts of gumbo powder, 15 parts of asparagus powder, 10 parts of Qarnet common yam rhizome powder, 5 parts of maltodextrin.
4. a kind of preparation method of the composition with calcium supplementing effect, it is characterised in that comprise the following steps：
Step 1, asparagus, gumbo, Qarnet Chinese yam be prepared into Vegetable powder respectively；
Step 2, FOS, maltodextrin are added in the Vegetable powder, are put into mixer stirring and mix to well mixed,
Whipping temp is 40 ~ 50 DEG C, a length of 25 ~ 35 minutes during stirring, obtains mixture of powders；
Step 3, the mixture of powders is subjected to microwave sterilization, obtains the composition.
5. preparation method according to claim 4, it is characterised in that the step of Vegetable powder is made in the asparagus is as follows：
By the boiling water blanching 2-4min of the asparagus leftover bits and pieces after cleaning, while adding 0 .02-0.04% citric acids；
Cleaned after blanching with circulating water, drying to water content is 5-9%；
Crush after dry asparagus, crossed 100-150 mesh sieves, obtain asparagus powder.
6. preparation method according to claim 4, it is characterised in that the step of Vegetable powder is made in the gumbo is as follows：
Fresh gumbo is chosen, is rinsed well with clear water；
It is to scald in 90-100 °C of hot water to boil 3-5 minutes to be put into temperature, pulls out to be put into normal-temperature water and naturally cools to room temperature and drip
The moisture on dry surface；
Gumbo after cooling is cut into the thin slice that thickness is 3-4mm, places into temperature in 80-100 °C of drying box, to dry 30-
Break to gently being rolled over hand within 60 minutes, dried gumbo piece is naturally cool to normal temperature；
Low-temperature grinding obtains gumbo powder to 100-200 mesh sieves are crossed.
7. preparation method according to claim 4, it is characterised in that the step of Vegetable powder is made in the Qarnet Chinese yam is such as
Under：
Dry Qarnet Chinese yam is crushed to 60-90 mesh, Qarnet Chinese yam dry powder is obtained；
The Qarnet Chinese yam dry powder is taken, boiling water is added, solid-liquid ratio is 1:25-30, is well mixed, 3.5- is extracted under boiling water state
4.5h, stands and is centrifuged after cooling, collect supernatant；
The neutral proteinase for the 0.5-1.0% for taking Qarnet Chinese yam dry powder weight is added in the supernatant, pH is to 6-8 for regulation,
44-55 DEG C of stirring 1-4h；
After stirring terminates, it is heated to being boiling for 10-150min, after after liquid cooling, centrifugation collects supernatant, on this
Absolute ethyl alcohol is added in clear liquid, the volume ratio of the two is 1:Precipitation is collected in 4-8, lasting stirring, centrifugation；
The precipitation is washed using absolute methanol, the precipitation after washing is air-dried, Qarnet common yam rhizome powder is obtained.
8. preparation method according to claim 4, it is characterised in that the whipping temp is 45 DEG C.
9. preparation method according to claim 4, it is characterised in that a length of 30 minutes during the stirring.
10. a kind of application of such as composition with calcium supplementing effect of claim 1 or 2 or 3, it is characterised in that the combination
Thing is tablet, capsule, granule or powder as the formulation of the medicine or health products that improve human nutrition balance.
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| CN102746417A (en) * | 2012-07-30 | 2012-10-24 | 焦作市易生元酒业股份有限公司 | Extraction process of Chinese yam polysaccharide through enzymatic method |
| CN103960670A (en) * | 2014-05-26 | 2014-08-06 | 程礼华 | Composite okra powder and preparation method thereof |
| CN105876710A (en) * | 2016-06-20 | 2016-08-24 | 广西梧州市港圣堂保健食品有限公司 | Antiaging selenium-enriched purple yam herbal jelly and making method thereof |
| CN106174177A (en) * | 2016-07-07 | 2016-12-07 | 广州益生谷生物科技有限公司 | A kind of vegetables and fruits tabletting that can regulate human body alkalescence body constitution and preparation method thereof |
| CN106666464A (en) * | 2015-11-10 | 2017-05-17 | 尤世元 | Preparation method of sea cucumber nutritive powder |
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2017
- 2017-07-03 CN CN201710532995.XA patent/CN107232543A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102746417A (en) * | 2012-07-30 | 2012-10-24 | 焦作市易生元酒业股份有限公司 | Extraction process of Chinese yam polysaccharide through enzymatic method |
| CN103960670A (en) * | 2014-05-26 | 2014-08-06 | 程礼华 | Composite okra powder and preparation method thereof |
| CN106666464A (en) * | 2015-11-10 | 2017-05-17 | 尤世元 | Preparation method of sea cucumber nutritive powder |
| CN105876710A (en) * | 2016-06-20 | 2016-08-24 | 广西梧州市港圣堂保健食品有限公司 | Antiaging selenium-enriched purple yam herbal jelly and making method thereof |
| CN106174177A (en) * | 2016-07-07 | 2016-12-07 | 广州益生谷生物科技有限公司 | A kind of vegetables and fruits tabletting that can regulate human body alkalescence body constitution and preparation method thereof |
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