CN107375626A - Brazilian mushroom garlic essence soft capsule and preparation method thereof - Google Patents
Brazilian mushroom garlic essence soft capsule and preparation method thereof Download PDFInfo
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- CN107375626A CN107375626A CN201611041504.3A CN201611041504A CN107375626A CN 107375626 A CN107375626 A CN 107375626A CN 201611041504 A CN201611041504 A CN 201611041504A CN 107375626 A CN107375626 A CN 107375626A
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- 235000004611 garlic Nutrition 0.000 title claims abstract description 123
- 235000001674 Agaricus brunnescens Nutrition 0.000 title claims abstract description 93
- 239000007901 soft capsule Substances 0.000 title claims abstract description 41
- 238000002360 preparation method Methods 0.000 title claims abstract description 13
- 244000245420 ail Species 0.000 title 1
- 240000002234 Allium sativum Species 0.000 claims abstract description 122
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 49
- 235000002722 Dioscorea batatas Nutrition 0.000 claims abstract description 29
- 235000006536 Dioscorea esculenta Nutrition 0.000 claims abstract description 29
- 240000001811 Dioscorea oppositifolia Species 0.000 claims abstract description 29
- 235000003416 Dioscorea oppositifolia Nutrition 0.000 claims abstract description 29
- 244000241838 Lycium barbarum Species 0.000 claims abstract description 29
- 235000015459 Lycium barbarum Nutrition 0.000 claims abstract description 29
- 244000000626 Daucus carota Species 0.000 claims abstract description 28
- 235000002767 Daucus carota Nutrition 0.000 claims abstract description 28
- 239000000341 volatile oil Substances 0.000 claims abstract description 23
- 235000019484 Rapeseed oil Nutrition 0.000 claims abstract description 17
- 239000003795 chemical substances by application Substances 0.000 claims abstract description 12
- 238000004332 deodorization Methods 0.000 claims abstract description 10
- 238000002156 mixing Methods 0.000 claims abstract description 10
- 244000223014 Syzygium aromaticum Species 0.000 claims description 13
- 235000016639 Syzygium aromaticum Nutrition 0.000 claims description 13
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 10
- 238000001914 filtration Methods 0.000 claims description 10
- 230000002779 inactivation Effects 0.000 claims description 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 10
- 230000015572 biosynthetic process Effects 0.000 claims description 6
- 238000003786 synthesis reaction Methods 0.000 claims description 6
- 239000002775 capsule Substances 0.000 claims description 5
- 238000004140 cleaning Methods 0.000 claims description 5
- 238000003756 stirring Methods 0.000 claims description 4
- 239000006000 Garlic extract Substances 0.000 claims 4
- 235000020706 garlic extract Nutrition 0.000 claims 4
- 239000000203 mixture Substances 0.000 abstract 1
- 230000000694 effects Effects 0.000 description 11
- 238000000034 method Methods 0.000 description 9
- 239000000047 product Substances 0.000 description 9
- 201000010099 disease Diseases 0.000 description 6
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 6
- 230000002708 enhancing effect Effects 0.000 description 4
- 238000004519 manufacturing process Methods 0.000 description 4
- 244000141353 Prunus domestica Species 0.000 description 3
- 230000036737 immune function Effects 0.000 description 3
- 230000004048 modification Effects 0.000 description 3
- 238000012986 modification Methods 0.000 description 3
- 230000001737 promoting effect Effects 0.000 description 3
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 2
- 210000001124 body fluid Anatomy 0.000 description 2
- 239000010839 body fluid Substances 0.000 description 2
- 230000008859 change Effects 0.000 description 2
- 239000003814 drug Substances 0.000 description 2
- 230000036039 immunity Effects 0.000 description 2
- LXNHXLLTXMVWPM-UHFFFAOYSA-N pyridoxine Chemical compound CC1=NC=C(CO)C(CO)=C1O LXNHXLLTXMVWPM-UHFFFAOYSA-N 0.000 description 2
- 210000002784 stomach Anatomy 0.000 description 2
- TWNIBLMWSKIRAT-RWOPYEJCSA-N (1r,2s,3s,4s,5r)-6,8-dioxabicyclo[3.2.1]octane-2,3,4-triol Chemical compound O1[C@@]2([H])OC[C@]1([H])[C@@H](O)[C@H](O)[C@@H]2O TWNIBLMWSKIRAT-RWOPYEJCSA-N 0.000 description 1
- JDLKFOPOAOFWQN-VIFPVBQESA-N Allicin Natural products C=CCS[S@](=O)CC=C JDLKFOPOAOFWQN-VIFPVBQESA-N 0.000 description 1
- 206010003445 Ascites Diseases 0.000 description 1
- 201000001320 Atherosclerosis Diseases 0.000 description 1
- 206010006326 Breath odour Diseases 0.000 description 1
- 201000009030 Carcinoma Diseases 0.000 description 1
- 206010011224 Cough Diseases 0.000 description 1
- AUNGANRZJHBGPY-UHFFFAOYSA-N D-Lyxoflavin Natural products OCC(O)C(O)C(O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-UHFFFAOYSA-N 0.000 description 1
- 208000032139 Halitosis Diseases 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- 102000014150 Interferons Human genes 0.000 description 1
- 108010050904 Interferons Proteins 0.000 description 1
- 102000015696 Interleukins Human genes 0.000 description 1
- 108010063738 Interleukins Proteins 0.000 description 1
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- 208000004680 Rectal Fistula Diseases 0.000 description 1
- AUNGANRZJHBGPY-SCRDCRAPSA-N Riboflavin Chemical compound OC[C@@H](O)[C@@H](O)[C@@H](O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-SCRDCRAPSA-N 0.000 description 1
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 description 1
- 208000005718 Stomach Neoplasms Diseases 0.000 description 1
- 229930003471 Vitamin B2 Natural products 0.000 description 1
- 235000010081 allicin Nutrition 0.000 description 1
- JDLKFOPOAOFWQN-UHFFFAOYSA-N allicin Chemical compound C=CCSS(=O)CC=C JDLKFOPOAOFWQN-UHFFFAOYSA-N 0.000 description 1
- 206010002156 anal fistula Diseases 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 230000003110 anti-inflammatory effect Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000000903 blocking effect Effects 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 230000003750 conditioning effect Effects 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 235000020776 essential amino acid Nutrition 0.000 description 1
- 238000011049 filling Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 206010017758 gastric cancer Diseases 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 210000002443 helper t lymphocyte Anatomy 0.000 description 1
- 208000014617 hemorrhoid Diseases 0.000 description 1
- 238000007654 immersion Methods 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 229940079322 interferon Drugs 0.000 description 1
- 229940047122 interleukins Drugs 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 229960003284 iron Drugs 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 208000019423 liver disease Diseases 0.000 description 1
- 239000011777 magnesium Substances 0.000 description 1
- 229910052749 magnesium Inorganic materials 0.000 description 1
- 229940091250 magnesium supplement Drugs 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- XKLJHFLUAHKGGU-UHFFFAOYSA-N nitrous amide Chemical compound ON=N XKLJHFLUAHKGGU-UHFFFAOYSA-N 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 244000045947 parasite Species 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- RADKZDMFGJYCBB-UHFFFAOYSA-N pyridoxal hydrochloride Natural products CC1=NC=C(CO)C(C=O)=C1O RADKZDMFGJYCBB-UHFFFAOYSA-N 0.000 description 1
- 229960002477 riboflavin Drugs 0.000 description 1
- 239000011669 selenium Substances 0.000 description 1
- 229910052711 selenium Inorganic materials 0.000 description 1
- 201000011549 stomach cancer Diseases 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 235000019164 vitamin B2 Nutrition 0.000 description 1
- 239000011716 vitamin B2 Substances 0.000 description 1
- 235000019158 vitamin B6 Nutrition 0.000 description 1
- 239000011726 vitamin B6 Substances 0.000 description 1
- 229940011671 vitamin b6 Drugs 0.000 description 1
- 239000011701 zinc Substances 0.000 description 1
- 229910052725 zinc Inorganic materials 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/06—Fungi, e.g. yeasts
- A61K36/07—Basidiomycota, e.g. Cryptococcus
-
- 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
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
-
- 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
- A23P10/30—Encapsulation of particles, e.g. foodstuff additives
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/23—Apiaceae or Umbelliferae (Carrot family), e.g. dill, chervil, coriander or cumin
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- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/81—Solanaceae (Potato family), e.g. tobacco, nightshade, tomato, belladonna, capsicum or jimsonweed
- A61K36/815—Lycium (desert-thorn)
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- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/88—Liliopsida (monocotyledons)
- A61K36/894—Dioscoreaceae (Yam family)
- A61K36/8945—Dioscorea, e.g. yam, Chinese yam or water yam
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- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/88—Liliopsida (monocotyledons)
- A61K36/896—Liliaceae (Lily family), e.g. daylily, plantain lily, Hyacinth or narcissus
- A61K36/8962—Allium, e.g. garden onion, leek, garlic or chives
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- A61K9/48—Preparations in capsules, e.g. of gelatin, of chocolate
- A61K9/4841—Filling excipients; Inactive ingredients
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- 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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- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K2236/00—Isolation or extraction methods of medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicine
- A61K2236/30—Extraction of the material
- A61K2236/31—Extraction of the material involving untreated material, e.g. fruit juice or sap obtained from fresh plants
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Abstract
The invention discloses Brazilian mushroom garlic essence soft capsule and preparation method thereof, the Brazilian mushroom garlic essence soft capsule boils refinement by Brazilian mushroom, garlic, Chinese yam, matrimony vine, carrot and essential oil and formed, wherein, the content of Brazilian mushroom is 15% 25%, the content of garlic is 8% 12%, Chinese yam, matrimony vine, the content of carrot are respectively 3% 6%, and surplus is essential oil；The step of making above-mentioned Brazilian mushroom garlic essence soft capsule be：One, garlic is cleaned, drained；Two, garlic low-temp deodouring；Three, the garlic after deodorization is crushed and takes juice；Four, Brazilian mushroom, Chinese yam, matrimony vine, carrot are taken into juice；Five, take rapeseed oil；Six, Brazilian mushroom is brewed into juice with garlic juice, rapeseed oil mixing high temperature；Seven, Chinese yam, matrimony vine, carrot are mixed into high temperature and are brewed into juice；Eight, will be Step 7: eight gained juice mix to obtain Brazilian mushroom garlic essential oil agent；Nine, Brazilian mushroom garlic essential oil agent is filled in soft capsule and sealed.Price of the present invention is poorly rated wide, extremely practical.
Description
Technical field
The invention belongs to the technical field of health food and medicine, and in particular to Brazilian mushroom garlic essence soft capsule and its making
Method.
Background technology
Brazilian mushroom is also known as Brazilian mushroom, originates in the ground such as Brazil, Peru, belongs to food, medicine dual-purpose mushroom class.Brazilian mushroom
Containing abundant selenium material and containing the indispensable amino acid of human body and cancerocidal substance, to strengthening human immunity
Power, supplement special procure nutrition and have good effect, the polysaccharide body compound contained by it, conditioning effect apparently higher than other mushrooms,
The production capacity of T lymphocytes, helper cell, interferon and interleukins can be lifted, improves body immunity, its
Middle mannosan has the magical effect to suppressing tumour (especially ascites carcinoma), medical hemorrhoid complicated by anal fistula, enhancing energy, anti-angiocardiopathy etc..
Garlic contains the trace elements such as abundant allicin, protein, vitamin B6, vitamin B2 and iron, zinc, magnesium, has
The effect of obvious antibacterial, anti-inflammatory, expelling parasite, stomach invigorating, calmness, cough-relieving, for preventing flu, preventing hypertension, atherosclerosis
And treatment stomach cancer, hepatopathy etc. have a better effects, at the same can blocking synthesis of nitrosamine, having stimulates digestion etc. to make
With.
But pure Brazilian mushroom extract cost is higher, single use easily causes the wasting of resources；And the mouthfeel of garlic is not
Good, directly edible to produce halitosis taste, primary agricultural products carry inconvenient in addition, eat also cumbersome, it is not easy to be patient
Receive, garlic is crushed to take be mixed and made into soft capsule with Brazilian mushroom extract after juice and can not only strengthen to relevant disease
Prevent, control effect, the utilization rate of resource can also be improved, avoid causing the wasting of resources.
The content of the invention
Goal of the invention：In view of the deficiencies of the prior art, the present invention provides Brazilian mushroom garlic essence soft capsule and preparation method thereof,
After Brazilian mushroom extract and garlic essence mixing, soft capsule is made, such product is easy to carry, taken, while lifts product
Mouthfeel, easily received by user, so as to reach anti-, control the purpose of relevant disease.In addition, by Brazilian mushroom extract and garlic
Essence mixing can make full use of the medicinal features of both products, it prevents, control effect can be more preferable；This product is given full play to support
Yin and promoting production of body liquid, blood-enrich, enhancing thinking, raising human immunologic function strengthen resistance against diseases, improve sleep, the work(of healthy and strong taste
Effect.
Technical scheme：
Brazilian mushroom garlic essence soft capsule, is characterized in：Described Brazilian mushroom garlic essence soft capsule by Brazilian mushroom, garlic,
Chinese yam, matrimony vine, carrot and essential oil boil refinement and formed, wherein, the content of the Brazilian mushroom is 15%-25%, the garlic
Content be 8%-12%, the content of the Chinese yam is 3%-6%, and the content of the matrimony vine is 3%-6%, the carrot
Content is 3%-6%, and surplus is the essential oil.
Preferably, in above-mentioned Brazilian mushroom soft capsule：The Brazilian mushroom content is 20%, and the garlic content is
10%, the Chinese yam content is 5%, and the matrimony vine content is 5%, and the carrot content is 5%, and the essential oil content is
50%.
The method for making above-mentioned Brazilian mushroom garlic essence soft capsule, is characterized in：Described making step is：
Step 1, root is gone to clean, drain after removing the peel garlic；
Step 2, the garlic after cleaning is subjected to low-temp deodouring；
Step 3, the garlic after deodorization is crushed and takes juice；
Step 4, Brazilian mushroom, Chinese yam, matrimony vine, carrot are cutd open into wall Cheng Fenhou and take juice；
Step 5, the rapeseed oil of selective finishing；
Step 6, the Brazilian mushroom in step 4 is mixed with the garlic essence in step 3, adds refined rapeseed oil, and high temperature
It is brewed into mixed juice；
Step 7, the Chinese yam in step 4, matrimony vine, carrot are mixed to high temperature after adding rapeseed oil and are brewed into mixed juice；
Step 8, by Chinese yam in the mixed juice and step 7 that are boiled in step 6 by Brazilian mushroom and garlic high temperature, matrimony vine,
The mixed juice mixing of carrot, synthesis filtering form Brazilian mushroom garlic essential oil agent；
Step 9, the Brazilian mushroom garlic essential oil agent made by step 8 is filled in soft capsule and sealed to form Brazilian mushroom
Mushroom garlic essence soft capsule.
In preparation method in above-mentioned Brazilian mushroom garlic essence soft capsule, wherein, the step 2 carries out low to garlic
The step of warm deodorization, includes：
First, allinase inactivation treatment, the clean garlic clove drained is put into submergence in the water that temperature is 35 DEG C -65 DEG C and stirred
Pulled out after half a minute to one minute；
Second, purified treatment, the garlic clove after allinase inactivation treatment is put into the saline solution that concentration is 5%-15%
After middle immersion three days, the saline solution in container is bled off, adds after clear water soaks one day and drains.
In making method in above-mentioned Brazilian mushroom garlic essence soft capsule, wherein, in the step 3, described garlic
It is to crush garlic and squeeze that crushing, which takes the step of juice, forms mashed garlic, garlic juice is taken out after extruding and filtering.
In the preparation method of above-mentioned Brazilian mushroom garlic essence soft capsule, wherein, it is described Step 6: high temperature described in seven
The temperature range boiled is 180 DEG C -240 DEG C.
In the preparation method of above-mentioned Brazilian mushroom garlic essence soft capsule, wherein, it is described Step 6: what is be brewed into seven is mixed
The moisture closed in juice is less than one thousandth.
Beneficial effect：
1. the present invention is due to containing Brazilian mushroom, garlic, Chinese yam, matrimony vine, carrot, using its medicinal feature,
Have
There are nourishing Yin and promoting production of body fluid, blood-enrich, enhancing thinking, raising human immunologic function to strengthen resistance against diseases, improve sleep, be strong
The effect of strong taste；
2. the present invention boils due to passing through high temperature, and filling in soft capsule, therefore it can absorb in the stomach of people, because
This component damages is few, so as to improve curative effect；
3. the present invention by garlic due to having carried out low-temp deodouring processing, therefore edible free from extraneous odour；
4. the present invention due to adding Brazilian mushroom, solves, conventional Brazilian mushroom capsule price utilization rate is low to ask
Topic, eat multi-level crowd and eat.
Embodiment
With reference to specific embodiment, the invention will be further described：
Embodiment 1
Brazilian mushroom garlic essence soft capsule, is characterized in：The Brazilian mushroom content is 20%, and the garlic content is
10%, the Chinese yam content is 5%, and the matrimony vine content is 5%, and the carrot content is 5%, and the essential oil content is
50%.
The method for making above-mentioned Brazilian mushroom garlic essence soft capsule, is characterized in：Described making step is：
Step 1, first-class fresh garlic is selected, prune root, stalk, peel off crust, rejecting has mildew and rot garlic clove, is put into clear
Cleaned in wash pool, it is then drained and standby；
Step 2, the garlic after cleaning is subjected to low-temp deodouring, deodorization is carried out in two steps：First, allinase inactivation
Processing,
The clean garlic clove drained is put into submergence in the water that temperature is 35 DEG C -65 DEG C and dragged for after stirring half a minute to one minute
Go out；Second, purified treatment, the garlic clove after allinase inactivation treatment is put into the saline solution that concentration is 5%-15% and soaked
After three days, the saline solution in container is bled off, adds after clear water soaks one day and drains；
Step 3, the garlic after deodorization is crushed and takes juice, its method is first crushed garlic and squeezed, form mashed garlic, through squeezing
Garlic juice is taken out after pressure and filtering；
Step 4, Brazilian mushroom, Chinese yam, matrimony vine, carrot are cutd open into wall Cheng Fenhou and take juice；
Step 5, the rapeseed oil of selective finishing；
Step 6, the Brazilian mushroom in step 4 is mixed with the garlic essence in step 3, adds refined rapeseed oil, and high temperature
180 DEG C are brewed into mixed juice, and the content of moisture is less than one thousandth in the mixed juice that the high temperature boils；
Step 7, the Chinese yam in step 4, matrimony vine, carrot are mixed to high temperature after adding rapeseed oil and are brewed into mixed juice；
Step 8, by Chinese yam in the mixed juice and step 7 that are boiled in step 6 by Brazilian mushroom and garlic high temperature, matrimony vine,
The mixed juice mixing of carrot, synthesis filtering form Brazilian mushroom garlic essential oil agent；
Step 9, the Brazilian mushroom garlic essential oil agent made by step 8 is filled in soft capsule and sealed to form Brazilian mushroom
Mushroom garlic essence soft capsule.
Embodiment 2
Brazilian mushroom garlic essence soft capsule, is characterized in：The Brazilian mushroom content is 15%, and the garlic content is
15%, the content is 5%, and the Chinese yam content is 5%, and the matrimony vine content is 5%, and the carrot content is 5%, institute
Essential oil content is stated as 50%.
The method for making above-mentioned Brazilian mushroom garlic essence soft capsule, is characterized in：Described making step is：
Step 1, first-class fresh garlic is selected, prune root, stalk, peel off crust, rejecting has mildew and rot garlic clove, is put into clear
Cleaned in wash pool, it is then drained and standby；
Step 2, the garlic after cleaning is subjected to low-temp deodouring, deodorization is carried out in two steps：First, allinase inactivation
Processing,
The clean garlic clove drained is put into submergence in the water that temperature is 35 DEG C -65 DEG C and dragged for after stirring half a minute to one minute
Go out；Second, purified treatment, the garlic clove after allinase inactivation treatment is put into the saline solution that concentration is 5%-15% and soaked
After three days, the saline solution in container is bled off, adds after clear water soaks one day and drains；
Step 3, the garlic after deodorization is crushed and takes juice, its method is first crushed garlic and squeezed, form mashed garlic, through squeezing
Garlic juice is taken out after pressure and filtering；
Step 4, Brazilian mushroom, Chinese yam, matrimony vine, carrot are cutd open into wall Cheng Fenhou and take juice；
Step 5, the rapeseed oil of selective finishing；
Step 6, the Brazilian mushroom in step 4 is mixed with the garlic essence in step 3, adds refined rapeseed oil, and high temperature
180 DEG C are brewed into mixed juice, and the content of moisture is less than one thousandth in the mixed juice that the high temperature boils；
Step 7, the Chinese yam in step 4, matrimony vine, carrot are mixed to high temperature after adding rapeseed oil and are brewed into mixed juice；
Step 8, by Chinese yam in the mixed juice and step 7 that are boiled in step 6 by Brazilian mushroom and garlic high temperature, matrimony vine,
The mixed juice mixing of carrot, synthesis filtering form Brazilian mushroom garlic essential oil agent；
Step 9, the Brazilian mushroom garlic essential oil agent made by step 8 is filled in soft capsule and sealed to form Brazilian mushroom
Mushroom garlic essence soft capsule.
Embodiment 3
Brazilian mushroom garlic essence soft capsule, is characterized in：The Brazilian mushroom content is 25%, and the garlic content is
9%, the Chinese yam content is 4%, and the matrimony vine content is 4%, and the carrot content is 4%, and the essential oil content is
50%.
The method for making above-mentioned Brazilian mushroom garlic essence soft capsule, is characterized in：Described making step is：
Step 1, first-class fresh garlic is selected, prune root, stalk, peel off crust, rejecting has mildew and rot garlic clove, is put into clear
Cleaned in wash pool, it is then drained and standby；
Step 2, the garlic after cleaning is subjected to low-temp deodouring, deodorization is carried out in two steps：First, allinase inactivation
Processing,
The clean garlic clove drained is put into submergence in the water that temperature is 35 DEG C -65 DEG C and dragged for after stirring half a minute to one minute
Go out；Second, purified treatment, the garlic clove after allinase inactivation treatment is put into the saline solution that concentration is 5%-15% and soaked
After three days, the saline solution in container is bled off, adds after clear water soaks one day and drains；
Step 3, the garlic after deodorization is crushed and takes juice, its method is first crushed garlic and squeezed, form mashed garlic, through squeezing
Garlic juice is taken out after pressure and filtering；
Step 4, Brazilian mushroom, Chinese yam, matrimony vine, carrot are cutd open into wall Cheng Fenhou and take juice；
Step 5, the rapeseed oil of selective finishing；
Step 6, the Brazilian mushroom in step 4 is mixed with the garlic essence in step 3, adds refined rapeseed oil, and high temperature
180 DEG C are brewed into mixed juice, and the content of moisture is less than one thousandth in the mixed juice that the high temperature boils；
Step 7, the Chinese yam in step 4, matrimony vine, carrot are mixed to high temperature after adding rapeseed oil and are brewed into mixed juice；
Step 8, by Chinese yam in the mixed juice and step 7 that are boiled in step 6 by Brazilian mushroom and garlic high temperature, matrimony vine,
The mixed juice mixing of carrot, synthesis filtering form Brazilian mushroom garlic essential oil agent；
Step 9, the Brazilian mushroom garlic essential oil agent made by step 8 is filled in soft capsule and sealed to form Brazilian mushroom
Mushroom garlic essence soft capsule.
Brazilian mushroom garlic essence soft capsule provided by the invention and preparation method thereof, by Brazilian mushroom extract and garlic essence mixing
Afterwards, soft capsule is made, such product is easy to carry, taken, while lifts the mouthfeel of product, is easily received by user, from
And reach anti-, control the purpose of relevant disease, in addition, by Brazilian mushroom extract is good and garlic essence mixing can make full use of both
The medicinal feature of product, it prevents, control effect can be more preferable；Give full play to this product nourishing Yin and promoting production of body fluid, blood-enrich, enhancing think of
Dimension, improve the effect of human immunologic function strengthens resistance against diseases, improvement sleep, healthy and strong taste.
The above described is only a preferred embodiment of the present invention, any formal limitation not is made to the present invention, though
So the present invention is disclosed above with preferred embodiment, but is not limited to the present invention, any to be familiar with this professional technology people
Member, without departing from the scope of the present invention, when the technology contents using the disclosure above make a little change or modification
For the equivalent embodiment of equivalent variations, as long as being the content without departing from technical solution of the present invention, the technical spirit according to the present invention
Any simple modification, equivalent change and modification made to above example, in the range of still falling within technical solution of the present invention.
Claims (7)
1. Brazilian mushroom garlic essence soft capsule, it is characterised in that：Described Brazilian mushroom garlic essence soft capsule by Brazilian mushroom, garlic,
Chinese yam, matrimony vine, carrot and essential oil boil refinement and formed, wherein,
The content of the Brazilian mushroom is 15%-25%；
The content of the garlic is 8%-12%；
The content of the Chinese yam is 3%-6%；
The content of the matrimony vine is 3%-6%；
The content of the carrot is 3%-6%；
Surplus is the essential oil.
2. Brazilian mushroom garlic essence soft capsule according to claim 1, it is characterised in that：
The Brazilian mushroom content is 20%；
The garlic content is 10%；
The Chinese yam content is 5%；
The matrimony vine content is 5%；
The carrot content is 5%；
The essential oil content is 50%.
3. the preparation method of Brazilian mushroom garlic essence soft capsule, it is characterised in that：Described making step is：
Step 1, root is gone to clean, drain after removing the peel garlic；
Step 2, the garlic after cleaning is subjected to low-temp deodouring；
Step 3, the garlic after deodorization is crushed and takes juice；
Step 4, Brazilian mushroom, Chinese yam, matrimony vine, carrot are cutd open into wall Cheng Fenhou and take juice；
Step 5, the rapeseed oil of selective finishing；
Step 6, the Brazilian mushroom in step 4 is mixed with the garlic essence in step 3, adds refined rapeseed oil, and high temperature boils
Into mixed juice；
Step 7, the Chinese yam in step 4, matrimony vine, carrot are mixed to high temperature after adding rapeseed oil and are brewed into mixed juice；
Step 8, by Chinese yam, matrimony vine, Hu Luo in the mixed juice and step 7 that are boiled in step 6 by Brazilian mushroom and garlic high temperature
The mixed juice mixing of fore-telling, synthesis filtering form Brazilian mushroom garlic essential oil agent；
Step 9, the Brazilian mushroom garlic essential oil agent made by step 8 is filled in soft capsule and sealed form Brazilian mushroom garlic
Smart soft capsule.
4. the preparation method of Brazilian mushroom capsules of garlic extract according to claim 3, it is characterised in that：The step 2 is to garlic
The step of carrying out low-temp deodouring includes：
First, allinase inactivation treatment, the clean garlic clove drained is put into submergence and stirring half point in the water that temperature is 35 DEG C -65 DEG C
Zhong Zhiyi is pulled out after minute；
Second, purified treatment, the garlic clove after allinase inactivation treatment is put into the saline solution that concentration is 5%-15% and soaked
Bubble bled off the saline solution in container after three days, adds after clear water soaks one day and drains.
5. the preparation method of Brazilian mushroom capsules of garlic extract according to claim 3, it is characterised in that：In the step 3, institute
The garlic stated crushes the step of taking juice：Garlic is crushed and squeezed, mashed garlic is formed, garlic juice is taken out after extruding and filtering.
6. the preparation method of Brazilian mushroom capsules of garlic extract according to claim 3, it is characterised in that：It is described Step 6: in seven
The temperature range that high temperature boils is 180 DEG C -240 DEG C.
7. the preparation method of Brazilian mushroom capsules of garlic extract according to claim 3, it is characterised in that：It is described Step 6: in seven
Moisture in the mixed juice being brewed into is less than one thousandth.
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Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1448156A (en) * | 2002-04-03 | 2003-10-15 | 洪双龙 | Garlic and lucid ganoderma extract capsule and its prepn. method |
| CN101810336A (en) * | 2010-04-30 | 2010-08-25 | 广东仙乐制药有限公司 | Chewable soft capsules and method for preparing same |
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2016
- 2016-11-24 CN CN201611041504.3A patent/CN107375626A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1448156A (en) * | 2002-04-03 | 2003-10-15 | 洪双龙 | Garlic and lucid ganoderma extract capsule and its prepn. method |
| CN101810336A (en) * | 2010-04-30 | 2010-08-25 | 广东仙乐制药有限公司 | Chewable soft capsules and method for preparing same |
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Application publication date: 20171124 |