CN107296142A - A kind of preparation method of truffle saussurea involucrata pressed candy - Google Patents
A kind of preparation method of truffle saussurea involucrata pressed candy Download PDFInfo
- Publication number
- CN107296142A CN107296142A CN201710449936.6A CN201710449936A CN107296142A CN 107296142 A CN107296142 A CN 107296142A CN 201710449936 A CN201710449936 A CN 201710449936A CN 107296142 A CN107296142 A CN 107296142A
- Authority
- CN
- China
- Prior art keywords
- grams
- saussurea involucrata
- truffle
- preparation
- pressed candy
- 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.)
- Pending
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/48—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- 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
- A23G3/362—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing 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
- A23G3/364—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing microorganisms or enzymes; containing paramedical or dietetical agents, e.g. vitamins
-
- 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
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Food Science & Technology (AREA)
- Inorganic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Molecular Biology (AREA)
- Botany (AREA)
- Microbiology (AREA)
- Nutrition Science (AREA)
- Medicines Containing Plant Substances (AREA)
- Pharmaceuticals Containing Other Organic And Inorganic Compounds (AREA)
- Acyclic And Carbocyclic Compounds In Medicinal Compositions (AREA)
Abstract
The invention discloses a kind of preparation method of truffle saussurea involucrata pressed candy, including black pine extract, Saussurea involucrata culture, konjaku flour, lactose, mannitol, xylitol, FOS, D-sorbite, sodium bicarbonate, microcrystalline cellulose, tapioca and magnesium stearate.The present invention provides a kind of preparation method of truffle saussurea involucrata pressed candy, contain abundant sphingolipid compound, polysaccharide, polypeptide, triterpene, 18 kinds of amino acid etc., senile dementia, atherosclerosis and antitumor can be effectively prevented, most probably in the clearing and activating the channels and collaterals and tonifying yang and enriching blood of Bones and joints.
Description
Technical field
The present invention relates to a kind of truffle saussurea involucrata pressed candy, more particularly to a kind of making side of truffle saussurea involucrata pressed candy
Method.
Background technology
In daily life under various pollution environment, the senile dementia of mid-aged population, atherosclerosis and tumour, bone
The illnesss such as joint disease, sexual disorder are in state occurred frequently throughout the year.
The content of the invention
The purpose of the present invention is that provides a kind of making side of truffle saussurea involucrata pressed candy to solve the above problems
Method.
The present invention is achieved through the following technical solutions above-mentioned purpose：
The present invention includes black pine extract, Saussurea involucrata culture, konjaku flour, lactose, mannitol, xylitol, oligomeric fruit
Sugar, D-sorbite, sodium bicarbonate, microcrystalline cellulose, tapioca and magnesium stearate, the black pine extract are 20-100
Gram, the Saussurea involucrata culture be 2-10 grams, the konjaku flour be 20-100 grams, the lactose be 4-20 grams, the mannitol
Be 10-50 grams for 12-60 grams, the xylitol, the FOS be 18-90 grams, the D-sorbite be 4-20 grams, it is described
Sodium bicarbonate is 5-25 grams, the microcrystalline cellulose is 3-15 grams, the tapioca is 1-5 grams and the magnesium stearate is 1-
5 grams, it is made by steps such as ferfas, water extraction, concentration, spray drying, granulation, drying, tabletting, packaging, finished products.
Preferably, the black pine extract is 100 grams to the present invention, the Saussurea involucrata culture is 10 grams, the konjaku flour
Be 20 grams for 100 grams, the lactose, the mannitol be 60 grams, the xylitol be 50 grams, the FOS be 90
Gram, the D-sorbite be 20 grams, the sodium bicarbonate be 25 grams, the microcrystalline cellulose be 15 grams, the tapioca be 5
Gram and the magnesium stearate be 5 grams.
The beneficial effects of the present invention are：
The present invention provides a kind of preparation method of truffle saussurea involucrata pressed candy, containing abundant sphingolipid compound, polysaccharide,
Polypeptide, triterpene, 18 kinds of amino acid etc., can effectively prevent senile dementia, atherosclerosis and antitumor, most probably in bone
The clearing and activating the channels and collaterals and tonifying yang and enriching blood in joint.
Embodiment
The invention will be further described below：
The present invention includes black pine extract, Saussurea involucrata culture, konjaku flour, lactose, mannitol, xylitol, oligomeric fruit
Sugar, D-sorbite, sodium bicarbonate, microcrystalline cellulose, tapioca and magnesium stearate, the black pine extract are 20-100
Gram, the Saussurea involucrata culture be 2-10 grams, the konjaku flour be 20-100 grams, the lactose be 4-20 grams, the mannitol
Be 10-50 grams for 12-60 grams, the xylitol, the FOS be 18-90 grams, the D-sorbite be 4-20 grams, it is described
Sodium bicarbonate is 5-25 grams, the microcrystalline cellulose is 3-15 grams, the tapioca is 1-5 grams and the magnesium stearate is 1-
5 grams, it is made by steps such as ferfas, water extraction, concentration, spray drying, granulation, drying, tabletting, packaging, finished products.
Embodiment one：
The black pine extract is 100 grams, the Saussurea involucrata culture is 10 grams, the konjaku flour is 100 grams, described
Lactose is 20 grams, the mannitol is 60 grams, the xylitol is 50 grams, the FOS is 90 grams, the sorbose
Alcohol is 20 grams, the sodium bicarbonate is 25 grams, the microcrystalline cellulose is 15 grams, the tapioca is 5 grams and the tristearin
Sour magnesium is 5 grams.
Those skilled in the art do not depart from the essence and spirit of the present invention, can have various deformation scheme to realize the present invention,
Preferable feasible embodiment of the invention is the foregoing is only, not thereby limits to the interest field of the present invention, it is all with this
Within the equivalent structure change that description of the invention content is made, the interest field for being both contained in the present invention.
Claims (2)
1. a kind of preparation method of truffle saussurea involucrata pressed candy, it is characterised in that including black pine extract, Saussurea involucrata culture,
Konjaku flour, lactose, mannitol, xylitol, FOS, D-sorbite, sodium bicarbonate, microcrystalline cellulose, tapioca and
Magnesium stearate, the black pine extract is 20-100 grams, the Saussurea involucrata culture is 2-10 grams, the konjaku flour is 20-100
Gram, the lactose be 4-20 grams, the mannitol be 12-60 grams, the xylitol be 10-50 grams, the FOS be
18-90 grams, the D-sorbite be 4-20 grams, the sodium bicarbonate be 5-25 grams, the microcrystalline cellulose be 3-15 grams, it is described
Tapioca is 1-5 grams and the magnesium stearate is 1-5 grams, extracted by ferfas, water, concentration, spray drying, granulation, dry,
The steps such as tabletting, packaging, finished product are made.
2. a kind of preparation method of truffle saussurea involucrata pressed candy according to claim 1, it is characterised in that：The black pine
Extract is 100 grams, the Saussurea involucrata culture is 10 grams, the konjaku flour is 100 grams, the lactose is 20 grams, the sweet dew
Sugar alcohol is 60 grams, the xylitol is 50 grams, the FOS is 90 grams, the D-sorbite is 20 grams, the bicarbonate
To receive as 25 grams, the microcrystalline cellulose be 15 grams, the tapioca is 5 grams and the magnesium stearate is 5 grams.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710449936.6A CN107296142A (en) | 2017-06-15 | 2017-06-15 | A kind of preparation method of truffle saussurea involucrata pressed candy |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710449936.6A CN107296142A (en) | 2017-06-15 | 2017-06-15 | A kind of preparation method of truffle saussurea involucrata pressed candy |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107296142A true CN107296142A (en) | 2017-10-27 |
Family
ID=60135723
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710449936.6A Pending CN107296142A (en) | 2017-06-15 | 2017-06-15 | A kind of preparation method of truffle saussurea involucrata pressed candy |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107296142A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108634312A (en) * | 2018-05-10 | 2018-10-12 | 江苏善唯斯生物科技有限公司 | A kind of black pine sealwort tabletting |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105053451A (en) * | 2015-08-04 | 2015-11-18 | 大连棒棰岛海产股份有限公司 | Candy product containing sea cucumber and Saussurea involucrata components |
| CN105901269A (en) * | 2016-04-28 | 2016-08-31 | 张雅萍 | Konjac tablet candy for weight management and preparation method of konjac tablet candy for weight management |
| CN106234745A (en) * | 2016-08-10 | 2016-12-21 | 袁春华 | A kind of preparation method of child edible mouth care sugar-tablet |
-
2017
- 2017-06-15 CN CN201710449936.6A patent/CN107296142A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105053451A (en) * | 2015-08-04 | 2015-11-18 | 大连棒棰岛海产股份有限公司 | Candy product containing sea cucumber and Saussurea involucrata components |
| CN105901269A (en) * | 2016-04-28 | 2016-08-31 | 张雅萍 | Konjac tablet candy for weight management and preparation method of konjac tablet candy for weight management |
| CN106234745A (en) * | 2016-08-10 | 2016-12-21 | 袁春华 | A kind of preparation method of child edible mouth care sugar-tablet |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108634312A (en) * | 2018-05-10 | 2018-10-12 | 江苏善唯斯生物科技有限公司 | A kind of black pine sealwort tabletting |
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| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20171027 |