CN107373633A - 槐花首乌藤营养益口颗粒的制备工艺 - Google Patents
槐花首乌藤营养益口颗粒的制备工艺 Download PDFInfo
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- CN107373633A CN107373633A CN201710498384.8A CN201710498384A CN107373633A CN 107373633 A CN107373633 A CN 107373633A CN 201710498384 A CN201710498384 A CN 201710498384A CN 107373633 A CN107373633 A CN 107373633A
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Abstract
本发明公布了一种槐花首乌藤营养益口颗粒的制备工艺，其特征在于：所述的槐花首乌藤营养益口颗粒采用绿色健康、来源广泛的槐花、首乌藤为主要原料，经过预处理、破碎打浆、酶处理、均质纯化、升华干燥、混合、造粒、干燥、整形包装等步骤制备而成。本工艺制备的槐花首乌藤营养益口颗粒以来源广泛的槐花、首乌藤为主要原料，既能降低了生产成本，也能够丰富益口颗粒的种类，采用对进行蒸汽杀青、盐水浸泡、微波杀青的方法，既能杀死原料表面的微生物，又能够去除原料固有的辛涩味，将原料进行复合酶处理，能够充分保留原料内的营养物质，使成品槐花首乌藤营养益口颗粒具有槐花、首乌藤的凉血止血、清肝泻火、养心安神、祛风通络等保健作用。
Description
技术领域
本发明涉及一种益口片的制备工艺，尤其是涉及一种槐花首乌藤营养益口颗粒的制备工艺。
背景技术
槐花，又名洋槐花，为豆科槐属槐属的花及花蕾，槐花味苦、性寒，归肝、大肠经，用于制作槐花荆芥饮、槐菊茶、大黄槐花蜜饮、马齿苋槐花粥、地榆槐花蜜饮、两地槐花粥和槐花清蒸鱼。在农村，槐花可入药，有去毒之效，还可包制成槐花饭，具有凉血止血、清肝泻火、清热降压等功效。
首乌藤，又叫赤葛、九真藤等，为蓼科何首乌属多年生缠绕藤本植物，其味甘、性平，归心、肝经，主要成分有蒽醌类，主要为大黄素、大黄酚或大黄素甲醚，均以结合型存在。茎叶含多种黄酮，已得到木犀草素-5-O-木糖甙，亦含蒽醌类化合物，已分得大黄素、大黄素甲醚，大黄素-8-O-5-O-木糖甙。具有养心安神、祛风通络的保健功效。
槐花、首乌藤在自然界分布广泛，现有槐花除被直接食用外，还被制备成茶、酒、饮料等产品，首乌藤除作为中药材外，尚未被大规模开发利用，如申请号为201310613623.1的专利公布了槐花含片的加工方法，其虽提供了槐花的一个加工成品，但其存在着槐花加工过程中营养物质流失较多、槐花利用效率不高的不足。
发明内容
本发明的目的是针对槐花在加工过程中存在的营养物质流失较多、利用效率不高及首乌藤尚未被大规模开发利用、相关产品种类较少的问题，提供一种味道可口、营养全面、食用方便、绿色健康的槐花首乌藤营养益口颗粒的制备工艺，本工艺不仅能够充分保留原料中的营养物质，提高原料的利用率，也能够提高原料的经济价值和营养价值。
本发明解决其技术问题所采取的技术方案是：
一种槐花首乌藤营养益口颗粒的制备工艺，其特征在于，所述的制备工艺采用以下步骤：
a.原料预处理：挑选成熟的槐花、首乌藤、折耳根、刺嫩芽、荞麦叶、翠云草，清洗后切成槐花丁、首乌藤丁、折耳根丁、刺嫩芽丁、荞麦叶丁、翠云草丁，取10kg的槐花丁、8kg的首乌藤丁、5kg的折耳根丁、2kg的刺嫩芽丁、2kg的荞麦叶丁、1kg的翠云草丁，混合均匀，制得混合原料，将混合原料采用127℃的蒸汽进行杀青30s，将杀青后混合原料在浓度为38%的盐水中浸泡30min，浸泡后取出进行微波杀青，微波设备的皮带传输速度为1.2m/min，温度为85℃，混合原料在皮带上的厚度为0.7cm，干燥至混合原料含水量为13.5%时停止干燥；
b.破碎打浆：向微波杀青后的混合原料中加入10kg的浓度为4.8%的枸橼酸溶液、5kg的麦芽汁、3kg的荸荠汁、2kg的薏苡仁汁、1kg的百香果汁、1kg的蔓越莓汁后进行破碎打浆，制得原料浆液；
c.酶处理：向原料浆液中添加0.53kg纤维素酶、0.37kg的果胶酶、0.24kg的风味蛋白酶、0.15kg的淀粉酶，温度控制为47℃，时间为210min，酶处理后在135℃的环境中灭酶10s；
d.均质纯化：将灭酶后的原料浆液均质处理，温度为84℃，均质压力为66Mpa，重复均质3次，将均质后的原料浆液在压力为38MPa，超滤膜的孔径为2μm的条件下进行超滤膜纯化；
e.升华干燥：将纯化后的原料浆液在-24℃的环境下冷冻，冷冻时间为30h，冷冻后在装载量按16kg/m2、工作压力58Pa、解析压力43Pa、温度56℃的条件下干燥，将冷冻干燥后的原料浆液粉碎，采用超微粉碎机粉碎，粒径为210μm，制得原料粉；
f.混合：取原料粉10kg、辣木籽粉5kg、山楂籽粉4kg、牛膝菊粉3kg、老鹰茶粉1kg、凤尾参粉1kg、菊苣粉1kg、代代花粉1kg、鸡腿菇粉1kg、垂盆草粉0.5kg、双肾藤粉0.5kg、莲子壳粉0.5kg、山药粉0.5kg、玉竹粉0.1kg、卡拉胶粉0.1kg、明胶0.08kg、硬脂酸镁0.04kg、山梨酸钾0.03kg混合，并搅拌均匀，制得混合粉；
g.造粒：向混合粉中加入5kg的水枇杷汁、2kg的黄秋葵汁、2kg的人参果汁、2kg的葛仙米汁、1kg的香根菊粉、1kg的佛手瓜汁、1kg的番木瓜汁、1kg的插田泡汁、1kg的扁桃叶粉，并搅拌至均匀，将润湿后的混合粉压制经过上层60目、下层80目筛网进行过滤，得到颗粒状产品；
h.干燥：将颗粒状产品采用两次烘烤，第一次烘烤的温度在128℃，烘烤时间6min，回软50min后继续烘烤，第二次烘烤的温度在73℃，烘烤至含水量为5.7%时，停止干燥；
i.整形包装：将干燥后的颗粒状产品整形，整形后采用食品级包装材料进行包装，制成槐花首乌藤营养益口颗粒成品。
有益效果：本工艺制备的槐花首乌藤营养益口颗粒以来源广泛的槐花、首乌藤为主要原料，既能降低了生产成本，也能够丰富益口颗粒的种类，采用对进行蒸汽杀青、盐水浸泡、微波杀青的方法，既能杀死原料表面的微生物，又能够去除原料固有的辛涩味，改善原料的风味与口感，将原料进行复合酶处理，能够充分保留原料内的营养物质，使成品槐花首乌藤营养益口颗粒具有槐花、首乌藤的凉血止血、清肝泻火、清热降压、养心安神、祛风通络等保健作用。
具体实施方式
实施例一：
一种槐花首乌藤营养益口颗粒的制备工艺，其特征在于，所述的制备工艺采用以下步骤：
a.原料预处理：挑选成熟的槐花、首乌藤、折耳根、刺嫩芽、荞麦叶、翠云草，清洗后切成槐花丁、首乌藤丁、折耳根丁、刺嫩芽丁、荞麦叶丁、翠云草丁，取10kg的槐花丁、8kg的首乌藤丁、5kg的折耳根丁、2kg的刺嫩芽丁、2kg的荞麦叶丁、1kg的翠云草丁，混合均匀，制得混合原料，将混合原料采用127℃的蒸汽进行杀青30s，将杀青后混合原料在浓度为38%的盐水中浸泡30min，浸泡后取出进行微波杀青，微波设备的皮带传输速度为1.2m/min，温度为85℃，混合原料在皮带上的厚度为0.7cm，干燥至混合原料含水量为13.5%时停止干燥；
b.破碎打浆：向微波杀青后的混合原料中加入10kg的浓度为4.8%的枸橼酸溶液、5kg的麦芽汁、3kg的荸荠汁、2kg的薏苡仁汁、1kg的百香果汁、1kg的蔓越莓汁后进行破碎打浆，制得原料浆液；
c.酶处理：向原料浆液中添加0.53kg纤维素酶、0.37kg的果胶酶、0.24kg的风味蛋白酶、0.15kg的淀粉酶，温度控制为47℃，时间为210min，酶处理后在135℃的环境中灭酶10s；
d.均质纯化：将灭酶后的原料浆液均质处理，温度为84℃，均质压力为66Mpa，重复均质3次，将均质后的原料浆液在压力为38MPa，超滤膜的孔径为2μm的条件下进行超滤膜纯化；
e.升华干燥：将纯化后的原料浆液在-24℃的环境下冷冻，冷冻时间为30h，冷冻后在装载量按16kg/m2、工作压力58Pa、解析压力43Pa、温度56℃的条件下干燥，将冷冻干燥后的原料浆液粉碎，采用超微粉碎机粉碎，粒径为210μm，制得原料粉；
f.混合：取原料粉10kg、辣木籽粉5kg、山楂籽粉4kg、牛膝菊粉3kg、老鹰茶粉1kg、凤尾参粉1kg、菊苣粉1kg、代代花粉1kg、鸡腿菇粉1kg、垂盆草粉0.5kg、双肾藤粉0.5kg、莲子壳粉0.5kg、山药粉0.5kg、玉竹粉0.1kg、卡拉胶粉0.1kg、明胶0.08kg、硬脂酸镁0.04kg、山梨酸钾0.03kg混合，并搅拌均匀，制得混合粉；
g.造粒：向混合粉中加入5kg的水枇杷汁、2kg的黄秋葵汁、2kg的人参果汁、2kg的葛仙米汁、1kg的香根菊粉、1kg的佛手瓜汁、1kg的番木瓜汁、1kg的插田泡汁、1kg的扁桃叶粉，并搅拌至均匀，将润湿后的混合粉压制经过上层60目、下层80目筛网进行过滤，得到颗粒状产品；
h.干燥：将颗粒状产品采用两次烘烤，第一次烘烤的温度在128℃，烘烤时间6min，回软50min后继续烘烤，第二次烘烤的温度在73℃，烘烤至含水量为5.7%时，停止干燥；
i.整形包装：将干燥后的颗粒状产品整形，整形后采用食品级包装材料进行包装，制成槐花首乌藤营养益口颗粒成品。
实施例二：
一种槐花首乌藤营养益口颗粒的制备工艺，其特征在于，所述的制备工艺采用以下步骤：
a.原料预处理：挑选成熟的槐花、首乌藤、积雪草、山露菜、辣木叶、枸杞芽，清洗后分别切成长度为3mm长的碎丁，取10kg的槐花碎丁、7kg的首乌藤碎丁、4kg的积雪草碎丁、3kg的山露菜碎丁、2kg的辣木叶碎丁、1kg的枸杞芽碎丁，混合均匀，制得混合原料，将混合原料立即放入饱和石灰水中浸泡50min，浸泡后捞出将混合原料立即进行微波漂烫，控制微波辐照的功率为700W，微波辐照时间为5min；
b.破碎打浆：向微波漂烫后的混合原料中加入8kg的浓度为78%的黄精汁溶液、5kg的波棱瓜汁、3kg的霹雳果汁、1kg的奇异果汁、1kg的山茄子汁、0.3kg的维生素C、0.1kg的柠檬酸钠后进行破碎打浆，制得原料浆液；
c.酶处理：向原料浆液中添加0.46kg纤维素酶、0.28kg的果胶酶、0.12kg的风味蛋白酶、0.1kg的淀粉酶，温度控制为48℃，时间为210min；
d.均质：将酶处理后的原料浆液均质处理，温度为78℃，采用二级均质，一级均质压力为55Mpa，二级均质压力22Mpa；
e.干燥粉碎：将均质后的原料浆液在-26℃的环境下冷冻，冷冻时间为30h，冷冻后在装载量按17kg/m2、工作压力42Pa、解析压力29Pa、温度34℃的条件下干燥，将冷冻干燥后的原料浆液粉碎，采用超微粉碎机粉碎，粒径为250μm，制得原料粉；
f.混合：取原料粉10kg、金刺参粉5kg、木兰芽粉3kg、牡丹皮粉3kg、松子仁粉1kg、郁李仁粉1kg、豆梨叶粉1kg、金樱籽粉1kg、扶苏藤粉1kg、老虎泡粉0.6kg、燕麦粉0.6kg、竹菇粉0.5kg、山慈菇粉0.4kg、百味参粉0.4kg、明胶0.2kg、瓜尔胶0.1kg、结冷胶0.1kg、柠檬酸钠0.05kg、聚乙烯醇0.04kg、卵磷脂0.03kg、蔗糖酯0.02kg、甜味素0.01kg、香精0.01kg混合，并搅拌均匀，制得混合粉；
g.制软材、造粒：向混合粉中喷洒4kg体积分数比为48%的果糖溶液，并搅拌至均匀，将润湿后的混合粉压制经过30目筛，得到颗粒状产品；
h.干燥：将颗粒状产品采用两次烘烤，第一次烘烤的温度在138℃，烘烤时间10min，回软15min后继续烘烤，第二次烘烤的温度在76℃，烘烤至含水量为5.3%时，停止干燥；
i.整形包装：将干燥后的圆形片状物整形，整形后采用食品级包装材料进行包装，制成槐花首乌藤营养益口颗粒成品。
实施例三：
一种槐花首乌藤营养益口颗粒的制备工艺，其特征在于，所述的制备工艺采用以下步骤：
a.原料准备：采摘新鲜的槐花、首乌藤、羊栖菜、藜蒿、大叶藤、石榴叶、格桑花用清水清洗，滤干水分切成碎粒，制得槐花粒、首乌藤粒、羊栖菜粒、藜蒿粒、大叶藤粒、石榴叶粒、格桑花粒，取10kg的槐花粒、6kg的首乌藤粒、5kg的羊栖菜粒、4kg的藜蒿粒、3kg的大叶藤粒、1kg的石榴叶粒、1kg的格桑花粒，制得混合原料，将混合原料在蒸汽温度为137℃条件下进行杀青12s，将杀青后的混合原料摊平放凉，备用；
b.原料提取液制备：将杀青后的混合原料在49℃的环境下进行干燥，干燥后进行超细微粉碎，制得混合料粉，将混合料粉放入煎煮锅中，加入对72kg的蒸馏水，煮沸150min，经过240目的筛网过滤得煮提液，将滤渣加入2.5倍重量份的83％（V/V）乙醇，搅拌均匀，浸泡45h，滤去滤渣，取滤出液蒸馏回收乙醇后得醇提取液，将煮提液与醇提取液混合，在76℃的环境下浓缩至原体积的10%，制得原料提取液；
c.酶解：向滤渣中加入5kg的勾儿茶汁、3kg的龙珠果汁、2kg的嘉宝果汁、1kg的余甘子汁、1kg的山芋汁、1kg的无花果汁，进行打浆，制得混合浆液，向混合浆液中加入15kg浓度为3.6%的柠檬酸溶液、4kg的百合叶汁、1kg的灯笼果汁、1kg的玫瑰茄汁、0.63kg的纤维素酶、0.38kg的果胶酶、0.21kg的糖化酶，混合均匀，在45℃的环境下酶解200min；
d.微波干燥：设定干燥曲线，干燥时间为24h，将酶解后的混合浆液加热至84℃并保持50min，然后快速冷却至73℃，保持40min后，快速冷却至70℃，保持35min后，再将物料自然冷却至52℃、抽真空至81Pa干燥，得到混合料，将混合料粉碎，制得原料粉；
e.混合：取原料粉10kg、青葙子粉4kg、五除叶粉4kg、菱角粉3kg、山姜籽粉2kg、蛇根草粉1kg、秀珍菇粉1kg、八宝茶粉1kg、荷兰菊粉0.5kg、茶梅花粉0.5kg、马齿苋粉0.5kg、螺旋藻粉0.4kg、硬脂酰乳酸钠粉0.3kg、焦三仙粉0.2kg、魔芋胶0.2kg、结冷胶0.1kg、山梨酸钾0.1kg、羧甲基纤维素钠0.05kg、海藻酸钠0.03kg混合，并搅拌均匀，制得混合粉；
f.制软材、造粒：向混合粉中加入7kg的原料提取液，并搅拌至均匀，将润湿后的混合粉压制经过30目筛，得到颗粒状产品；
g.干燥：将颗粒状产品置于恒温烘箱中，在76℃条件下烘干30min，32℃条件下回软80min，58℃条件下烘干至含水率为4.8%时停止烘干，制得槐花首乌藤营养益口颗粒；
h.整形包装：将干燥后的槐花首乌藤营养益口颗粒整形，整形后采用食品级包装材料进行包装，通风、干燥环境中储存。
实施例四：
一种槐花首乌藤营养益口颗粒的制备工艺，其特征在于，所述的制备工艺采用以下步骤：
a.原料预处理：挑选成熟的槐花、首乌藤、芽茶、荷兰菊、还阳草、委陵菜，清洗后分别切成长度为3mm长的碎丁，取10kg的槐花碎丁、8kg的首乌藤碎丁、5kg的芽茶碎丁、4kg的荷兰菊碎丁、2kg的还阳草碎丁、1kg的委陵菜碎丁，混合均匀，制得混合原料，将混合原料立即放入饱和石灰水中浸泡60min，浸泡后捞出将混合原料立即进行微波漂烫，控制微波辐照的功率为700W，微波辐照时间为4min；
b.破碎打浆：向微波漂烫后的混合原料中加入10kg的浓度为3.8%的柠檬酸钠溶液、6kg的海棠果汁、3kg的番石榴汁、1kg的金珠果汁、1kg的芡实叶汁、0.14kg的抗坏血酸钠后进行破碎打浆，制得原料浆液；
c.酶处理：向原料浆液中添加0.53kg纤维素酶、0.35kg的果胶酶、0.21kg的风味蛋白酶、0.17kg的淀粉酶，温度控制为44℃，时间为180min；
d.均质：将酶处理后的原料浆液均质处理，温度为79℃，采用二级均质，一级均质压力为58Mpa，二级均质压力27Mpa；
e.干燥粉碎：将均质后的原料浆液在-22℃的环境下冷冻，冷冻时间为35h，冷冻后在装载量按18kg/m2、工作压力43Pa、解析压力28Pa、温度34℃的条件下干燥，将冷冻干燥后的原料浆液粉碎，采用超微粉碎机粉碎，粒径为240μm，制得原料粉；
f.混合：取原料粉10kg、盐肤木叶粉4kg、辣椒叶粉3kg、牡丹籽粉3kg、胖血藤粉1kg、地精草粉1kg、芍药花粉1kg、紫珠叶粉0.5kg、栝楼籽粉0.4kg、使君子叶粉0.4kg、野菱根粉0.4kg、马齿苋粉0.3kg、山药皮粉0.2kg、山梨酸钾0.15kg、海藻酸钠0.1kg、卡拉胶0.1kg、山梨酸钾0.1kg、魔芋胶0.05kg、聚乙烯醇0.03kg、香精0.02kg混合，并搅拌均匀，制得混合粉；
g.制软材、造粒：向混合粉中喷洒6.4kg体积分数比为58%的果葡糖浆溶液，并搅拌至均匀，将润湿后的混合粉压制经过上层30目、下层60目的筛网，得到颗粒状产品；
h.干燥：将颗粒状产品采用两次烘烤，第一次烘烤的温度在134℃，烘烤时间6min，回软80min后继续烘烤，第二次烘烤的温度在62℃，烘烤至含水量为4.7%时，停止干燥；
i.整形包装：将干燥后的圆形片状物整形，整形后采用食品级包装材料进行包装，制成槐花首乌藤营养益口颗粒成品。
实施例五：
一种槐花首乌藤营养益口颗粒的制备工艺，其特征在于，所述的制备工艺采用以下步骤：
a.原料准备：采摘新鲜的槐花、首乌藤、厚朴叶、苜蓿芽、金盏花、甜菜根用清水清洗，滤干水分切成碎粒，制得槐花粒、首乌藤粒、厚朴叶粒、苜蓿芽粒、金盏花粒、甜菜根粒，取10kg的槐花粒、7kg的首乌藤粒、5kg的厚朴叶粒、4kg的苜蓿芽粒、2kg的金盏花粒、1kg的甜菜根粒，制得混合原料，将混合原料在饱和石灰水中浸泡40min，浸泡后取出进行微波漂烫，控制微波辐照的功率为600W，微波辐照时间为4min；
b.原料提取液制备：将微波漂烫后的混合原料在48℃的环境下进行干燥，干燥后进行超细微粉碎，制得混合料粉，将混合料粉放入煎煮锅中，加入对69kg的蒸馏水，煮沸120min，经过210目的筛网过滤得煮提液，将滤渣加入2.9倍重量份的86％（V/V）乙醇，搅拌均匀，浸泡25h，滤去滤渣，取滤出液蒸馏回收乙醇后得醇提取液，将煮提液与醇提取液混合，在73℃的环境下浓缩至原体积的12%，制得原料提取液；
c.酶解：向滤渣中加入5kg的莲子汁、3kg的白兰瓜汁、2kg的水枇杷汁、1kg的山药汁、1kg的松果菊汁、1kg的白首乌汁，进行打浆，制得混合浆液，向混合浆液中加入10kg浓度为3.6%的苹果酸溶液、2kg的明党参汁、1kg的黑布林汁、1kg的无花果汁、1kg的黄琐梅汁、0.57kg的纤维素酶、0.36kg的果胶酶、0.14kg的风味蛋白酶、0.1kg的淀粉酶，混合均匀，在48℃的环境下酶解240min；
d.喷雾干燥：将酶解后的混合浆液进行喷雾干燥，控制进口温度134℃，出口温度75℃，得到原料粉；
e.混合：取原料粉10kg、白术粉5kg、百味叶粉4kg、罗汉果粉3kg、葡萄籽粉3kg、饭团根粉2kg、旋覆花粉1kg、牡丹皮粉1kg、泥胡菜粉1kg、杏鲍菇粉0.5kg、燕麦粉0.5kg、酸枣仁粉0.5kg、断节参粉0.5kg、剑皮树菌粉0.5kg、蓝藻粉0.4kg、牛黄酸粉0.2kg、槐豆胶0.2kg、瓜尔胶0.1kg、无水磷酸氢二钠0.1kg、聚丙烯酸0.05kg混合，并搅拌均匀，制得混合粉；
f.制软材、造粒：向混合粉中加入8kg的原料提取液，并搅拌至均匀，将润湿后的混合粉压制经过40目筛，得到颗粒状产品；
g.干燥：将颗粒状产品置于恒温烘箱中，在54℃条件下烘干25min，34℃条件下回软25min，56℃条件下烘干至含水率为4.6%时停止烘干，制得槐花首乌藤营养益口颗粒；
h.整形包装：将干燥后的槐花首乌藤营养益口颗粒整形，整形后采用食品级包装材料进行包装，通风、干燥环境中储存。
本发明未涉及部分均与现有技术相同或可采用现有技术加以实现。
Claims (1)
1.一种槐花首乌藤营养益口颗粒的制备工艺，其特征在于，采用以下步骤：
a.原料预处理：挑选成熟的槐花、首乌藤、折耳根、刺嫩芽、荞麦叶、翠云草，清洗后切成槐花丁、首乌藤丁、折耳根丁、刺嫩芽丁、荞麦叶丁、翠云草丁，取10kg的槐花丁、8kg的首乌藤丁、5kg的折耳根丁、2kg的刺嫩芽丁、2kg的荞麦叶丁、1kg的翠云草丁，混合均匀，制得混合原料，将混合原料采用127℃的蒸汽进行杀青30s，将杀青后混合原料在浓度为38%的盐水中浸泡30min，浸泡后取出进行微波杀青，微波设备的皮带传输速度为1.2m/min，温度为85℃，混合原料在皮带上的厚度为0.7cm，干燥至混合原料含水量为13.5%时停止干燥；
b.破碎打浆：向微波杀青后的混合原料中加入10kg的浓度为4.8%的枸橼酸溶液、5kg的麦芽汁、3kg的荸荠汁、2kg的薏苡仁汁、1kg的百香果汁、1kg的蔓越莓汁后进行破碎打浆，制得原料浆液；
c.酶处理：向原料浆液中添加0.53kg纤维素酶、0.37kg的果胶酶、0.24kg的风味蛋白酶、0.15kg的淀粉酶，温度控制为47℃，时间为210min，酶处理后在135℃的环境中灭酶10s；
d.均质纯化：将灭酶后的原料浆液均质处理，温度为84℃，均质压力为66Mpa，重复均质3次，将均质后的原料浆液在压力为38MPa，超滤膜的孔径为2μm的条件下进行超滤膜纯化；
e.升华干燥：将纯化后的原料浆液在-24℃的环境下冷冻，冷冻时间为30h，冷冻后在装载量按16kg/m2、工作压力58Pa、解析压力43Pa、温度56℃的条件下干燥，将冷冻干燥后的原料浆液粉碎，采用超微粉碎机粉碎，粒径为210μm，制得原料粉；
f.混合：取原料粉10kg、辣木籽粉5kg、山楂籽粉4kg、牛膝菊粉3kg、老鹰茶粉1kg、凤尾参粉1kg、菊苣粉1kg、代代花粉1kg、鸡腿菇粉1kg、垂盆草粉0.5kg、双肾藤粉0.5kg、莲子壳粉0.5kg、山药粉0.5kg、玉竹粉0.1kg、卡拉胶粉0.1kg、明胶0.08kg、硬脂酸镁0.04kg、山梨酸钾0.03kg混合，并搅拌均匀，制得混合粉；
g.造粒：向混合粉中加入5kg的水枇杷汁、2kg的黄秋葵汁、2kg的人参果汁、2kg的葛仙米汁、1kg的香根菊粉、1kg的佛手瓜汁、1kg的番木瓜汁、1kg的插田泡汁、1kg的扁桃叶粉，并搅拌至均匀，将润湿后的混合粉压制经过上层60目、下层80目筛网进行过滤，得到颗粒状产品；
h.干燥：将颗粒状产品采用两次烘烤，第一次烘烤的温度在128℃，烘烤时间6min，回软50min后继续烘烤，第二次烘烤的温度在73℃，烘烤至含水量为5.7%时，停止干燥；
i.整形包装：将干燥后的颗粒状产品整形，整形后采用食品级包装材料进行包装，制成槐花首乌藤营养益口颗粒成品。
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