CN107660639A - A kind of highland barley pressed candy and its preparation technology - Google Patents
A kind of highland barley pressed candy and its preparation technology Download PDFInfo
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- CN107660639A CN107660639A CN201710970661.0A CN201710970661A CN107660639A CN 107660639 A CN107660639 A CN 107660639A CN 201710970661 A CN201710970661 A CN 201710970661A CN 107660639 A CN107660639 A CN 107660639A
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- highland barley
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- xylitol
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- 235000007340 Hordeum vulgare Nutrition 0.000 title claims abstract description 47
- 235000009508 confectionery Nutrition 0.000 title claims abstract description 36
- 238000002360 preparation method Methods 0.000 title claims abstract description 26
- 240000005979 Hordeum vulgare Species 0.000 title 1
- 241000209219 Hordeum Species 0.000 claims abstract description 46
- VYPSYNLAJGMNEJ-UHFFFAOYSA-N Silicium dioxide Chemical compound O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 claims abstract description 38
- 240000007087 Apium graveolens Species 0.000 claims abstract description 21
- 235000015849 Apium graveolens Dulce Group Nutrition 0.000 claims abstract description 21
- 235000010591 Appio Nutrition 0.000 claims abstract description 21
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 claims abstract description 20
- 239000001556 apium graveolens l. seed extract Substances 0.000 claims abstract description 20
- 229940116732 celery seed extract Drugs 0.000 claims abstract description 20
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 claims abstract description 20
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 claims abstract description 20
- 229960002675 xylitol Drugs 0.000 claims abstract description 20
- 235000010447 xylitol Nutrition 0.000 claims abstract description 20
- 239000000811 xylitol Substances 0.000 claims abstract description 20
- 239000000377 silicon dioxide Substances 0.000 claims abstract description 19
- 229920002774 Maltodextrin Polymers 0.000 claims abstract description 14
- 239000005913 Maltodextrin Substances 0.000 claims abstract description 14
- 229940035034 maltodextrin Drugs 0.000 claims abstract description 14
- 239000002994 raw material Substances 0.000 claims abstract description 10
- 238000002156 mixing Methods 0.000 claims description 24
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 16
- 238000001035 drying Methods 0.000 claims description 16
- 239000000203 mixture Substances 0.000 claims description 10
- 238000002372 labelling Methods 0.000 claims description 8
- 241000790917 Dioxys <bee> Species 0.000 claims 1
- 229910003978 SiClx Inorganic materials 0.000 claims 1
- 230000000694 effects Effects 0.000 abstract description 7
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 abstract description 6
- 201000005569 Gout Diseases 0.000 abstract description 3
- 208000001953 Hypotension Diseases 0.000 abstract description 3
- 239000008280 blood Substances 0.000 abstract description 3
- 210000004369 blood Anatomy 0.000 abstract description 3
- 201000010099 disease Diseases 0.000 abstract description 3
- 208000021822 hypotensive Diseases 0.000 abstract description 3
- 230000001077 hypotensive effect Effects 0.000 abstract description 3
- 150000002632 lipids Chemical class 0.000 abstract description 3
- 208000011580 syndromic disease Diseases 0.000 abstract description 3
- 238000003756 stirring Methods 0.000 description 7
- 229920001353 Dextrin Polymers 0.000 description 6
- 239000004375 Dextrin Substances 0.000 description 6
- 241000209140 Triticum Species 0.000 description 6
- 235000021307 Triticum Nutrition 0.000 description 6
- 235000019425 dextrin Nutrition 0.000 description 6
- GVJHHUAWPYXKBD-UHFFFAOYSA-N (±)-α-Tocopherol Chemical compound OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 2
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 239000011575 calcium Substances 0.000 description 2
- 229910052791 calcium Inorganic materials 0.000 description 2
- 239000003814 drug Substances 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 239000011574 phosphorus Substances 0.000 description 2
- 229910052698 phosphorus Inorganic materials 0.000 description 2
- -1 sulphur Amine Chemical class 0.000 description 2
- 239000011701 zinc Substances 0.000 description 2
- 229910052725 zinc Inorganic materials 0.000 description 2
- ZOXJGFHDIHLPTG-UHFFFAOYSA-N Boron Chemical compound [B] ZOXJGFHDIHLPTG-UHFFFAOYSA-N 0.000 description 1
- 244000025254 Cannabis sativa Species 0.000 description 1
- RYGMFSIKBFXOCR-UHFFFAOYSA-N Copper Chemical compound [Cu] RYGMFSIKBFXOCR-UHFFFAOYSA-N 0.000 description 1
- WEEGYLXZBRQIMU-UHFFFAOYSA-N Eucalyptol Chemical compound C1CC2CCC1(C)OC2(C)C WEEGYLXZBRQIMU-UHFFFAOYSA-N 0.000 description 1
- 229920001503 Glucan Polymers 0.000 description 1
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 1
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
- PVNIIMVLHYAWGP-UHFFFAOYSA-N Niacin Chemical compound OC(=O)C1=CC=CN=C1 PVNIIMVLHYAWGP-UHFFFAOYSA-N 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- ISWSIDIOOBJBQZ-UHFFFAOYSA-N Phenol Chemical compound OC1=CC=CC=C1 ISWSIDIOOBJBQZ-UHFFFAOYSA-N 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
- 241000238370 Sepia Species 0.000 description 1
- 239000005864 Sulphur Substances 0.000 description 1
- 229930003451 Vitamin B1 Natural products 0.000 description 1
- 229930003427 Vitamin E Natural products 0.000 description 1
- 239000001387 apium graveolens Substances 0.000 description 1
- 229910052796 boron Inorganic materials 0.000 description 1
- 229930007050 cineol Natural products 0.000 description 1
- 229960005233 cineole Drugs 0.000 description 1
- 239000010949 copper Substances 0.000 description 1
- 229910052802 copper Inorganic materials 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 229930003944 flavone Natural products 0.000 description 1
- 150000002213 flavones Chemical class 0.000 description 1
- 235000011949 flavones Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 description 1
- 239000004519 grease Substances 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 150000002596 lactones Chemical class 0.000 description 1
- 150000002617 leukotrienes Chemical class 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 239000011777 magnesium Substances 0.000 description 1
- 229910052749 magnesium Inorganic materials 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 239000002366 mineral element Substances 0.000 description 1
- 235000001968 nicotinic acid Nutrition 0.000 description 1
- 239000011664 nicotinic acid Substances 0.000 description 1
- 229960003512 nicotinic acid Drugs 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 239000011669 selenium Substances 0.000 description 1
- 229910052711 selenium Inorganic materials 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- KYMBYSLLVAOCFI-UHFFFAOYSA-N thiamine Chemical compound CC1=C(CCO)SCN1CC1=CN=C(C)N=C1N KYMBYSLLVAOCFI-UHFFFAOYSA-N 0.000 description 1
- 229960003495 thiamine Drugs 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 235000010374 vitamin B1 Nutrition 0.000 description 1
- 239000011691 vitamin B1 Substances 0.000 description 1
- 235000019165 vitamin E Nutrition 0.000 description 1
- 229940046009 vitamin E Drugs 0.000 description 1
- 239000011709 vitamin E Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/48—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—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
- A23G3/364—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
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Inorganic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Microbiology (AREA)
- Nutrition Science (AREA)
- Botany (AREA)
- Medicines Containing Plant Substances (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention discloses a kind of highland barley pressed candy and its preparation technology, pressed candy includes following components raw material：Highland barley 30 40%, Celeryseed extract 20 25%, FOS 8 16%, xylitol 12 15%, maltodextrin 10 13%, celery oil 5 8%, silica 5 8%, preparation technology of the present invention is simple, obtained highland barley pressed candy can play hypotensive, the effect of reducing blood lipid, and effect is alleviated to wind-warm syndrome disease, rheumathritis, gout, high lithemia disease etc..
Description
Technical field
The present invention relates to pressed candy preparing technical field, specially a kind of highland barley pressed candy and its preparation technology.
Background technology
Highland barley is planted on Qinghai-Tibet Platean there are about the history of 3500, also known as hull-less barley, highland barley, barley rice.Mainly originate from
The ground such as Tibet, China, Qinghai, Sichuan, Yunnan, it is the main food of Tibetan people.It is rich in the glucans of β mono-, dietary fiber, sulphur
Amine element（Vitamin B1）, riboflavin（Vitamin B2）, niacin, vitamin E and multiple beneficial health inorganic elements calcium,
The mineral elements such as phosphorus, iron, copper, zinc and trace elements of selenium.
Celery seed is in avette, and color is mostly sepia or dark-brown, containing cineol, phosphorus methoxyl group phenol, umbrella flower lactone, celery
Element, leukotrienes, volatility grease, flavones, boron, mineral matter is such as:Calcium, magnesium, sodium, zinc etc.；Do not occur also on the market at present using green grass or young crops
Pressed candy made of highland barley.
The content of the invention
It is an object of the invention to provide a kind of highland barley pressed candy and its preparation technology, to solve in above-mentioned background technology
The problem of proposition.
To achieve the above object, the present invention provides following technical scheme：A kind of highland barley pressed candy, pressed candy include with
Lower component raw material：Highland barley 30-40%, Celeryseed extract 20-25%, FOS 8-16%, xylitol 12-15%, maltodextrin
10-13%, celery oil 5-8%, silica 5-8%.
Preferably, the preferable composition proportion of pressed candy includes：Highland barley 30%, Celeryseed extract 22%, FOS
15%th, xylitol 15%, maltodextrin 10%, celery oil 6%, silica 2%.
Preferably, its preparation technology comprises the following steps：
A, add after mixing highland barley, Celeryseed extract, FOS, xylitol, maltodextrin, celery oil, silica
Enter in trough mixer, be stirred；
B, 50% ethanol solution prepared is poured into step A trough mixer, crosses 14 mesh sieves afterwards, afterwards will mixing
Thing is put into 60 DEG C of -70 DEG C of drying boxes and discharged after drying；
C, the mixture for afterwards obtaining step B carries out tabletting, and tabletting specification is 450mg/ pieces, be then polished, bottle again,
Labeling, mounted box, vanning can complete the preparation of highland barley pressed candy.
Preferably, stir speed (S.S.) is 300-700 revs/min in the step A, mixing time 5min-12min.
Compared with prior art, the beneficial effects of the invention are as follows：Preparation technology of the present invention is simple, obtained highland barley pressed candy
Fruit can play hypotensive, the effect of reducing blood lipid, and long-term use is far superior to other Pharmaceuticals, without any side effects；And
And effect is alleviated to wind-warm syndrome disease, rheumathritis, gout, high lithemia disease etc..
Embodiment
The technical scheme in the embodiment of the present invention is clearly and completely described below, it is clear that described embodiment
Only part of the embodiment of the present invention, rather than whole embodiments.Based on the embodiment in the present invention, the common skill in this area
The every other embodiment that art personnel are obtained under the premise of creative work is not made, belong to the model that the present invention protects
Enclose.
The present invention provides following technical scheme：A kind of highland barley pressed candy, pressed candy include following components raw material：Highland barley
30-40%, Celeryseed extract 20-25%, FOS 8-16%, xylitol 12-15%, maltodextrin 10-13%, celery oil
5-8%, silica 5-8%.
Embodiment one：
Pressed candy includes following components raw material：Highland barley 40%, Celeryseed extract 20%, FOS 8%, xylitol 12%, wheat
Bud dextrin 10%, celery oil 5%, silica 5%.
The preparation technology of the present embodiment comprises the following steps：
A, add after mixing highland barley, Celeryseed extract, FOS, xylitol, maltodextrin, celery oil, silica
Enter in trough mixer, be stirred；
B, 50% ethanol solution prepared is poured into step A trough mixer, crosses 14 mesh sieves afterwards, afterwards will mixing
Thing is put into 60 DEG C of drying boxes and discharged after drying；
C, the mixture for afterwards obtaining step B carries out tabletting, and tabletting specification is 450mg/ pieces, be then polished, bottle again,
Labeling, mounted box, vanning can complete the preparation of highland barley pressed candy.
In the present embodiment, stir speed (S.S.) is 300 revs/min in step A, mixing time 5min.
Embodiment two：
Pressed candy includes following components raw material：Highland barley 30%, Celeryseed extract 25%, FOS 16%, xylitol 12%, wheat
Bud dextrin 10%, celery oil 5%, silica 5%.
The preparation technology of the present embodiment comprises the following steps：
A, add after mixing highland barley, Celeryseed extract, FOS, xylitol, maltodextrin, celery oil, silica
Enter in trough mixer, be stirred；
B, 50% ethanol solution prepared is poured into step A trough mixer, crosses 14 mesh sieves afterwards, afterwards will mixing
Thing is put into 62 DEG C of drying boxes and discharged after drying；
C, the mixture for afterwards obtaining step B carries out tabletting, and tabletting specification is 450mg/ pieces, be then polished, bottle again,
Labeling, mounted box, vanning can complete the preparation of highland barley pressed candy.
In the present embodiment, stir speed (S.S.) is 350 revs/min in step A, mixing time 6min.
Embodiment three：
Pressed candy includes following components raw material：Highland barley 34%, Celeryseed extract 21%, FOS 9%, xylitol 13%, wheat
Bud dextrin 11%, celery oil 6%, silica 6%.
The preparation technology of the present embodiment comprises the following steps：
A, add after mixing highland barley, Celeryseed extract, FOS, xylitol, maltodextrin, celery oil, silica
Enter in trough mixer, be stirred；
B, 50% ethanol solution prepared is poured into step A trough mixer, crosses 14 mesh sieves afterwards, afterwards will mixing
Thing is put into 62 DEG C of drying boxes and discharged after drying；
C, the mixture for afterwards obtaining step B carries out tabletting, and tabletting specification is 450mg/ pieces, be then polished, bottle again,
Labeling, mounted box, vanning can complete the preparation of highland barley pressed candy.
In the present embodiment, stir speed (S.S.) is 700 revs/min in step A, mixing time 12min.
Example IV：
Pressed candy includes following components raw material：Highland barley 39%, Celeryseed extract 24%, FOS 15%, xylitol 12%, wheat
Bud dextrin 10%, celery oil 5%, silica 5%.
The preparation technology of the present embodiment comprises the following steps：
A, add after mixing highland barley, Celeryseed extract, FOS, xylitol, maltodextrin, celery oil, silica
Enter in trough mixer, be stirred；
B, 50% ethanol solution prepared is poured into step A trough mixer, crosses 14 mesh sieves afterwards, afterwards will mixing
Thing is put into 66 DEG C of drying boxes and discharged after drying；
C, the mixture for afterwards obtaining step B carries out tabletting, and tabletting specification is 450mg/ pieces, be then polished, bottle again,
Labeling, mounted box, vanning can complete the preparation of highland barley pressed candy.
In the present embodiment, stir speed (S.S.) is 600 revs/min in step A, mixing time 10min.
Embodiment five：
Pressed candy includes following components raw material：Highland barley 30%, Celeryseed extract 22%, FOS 14%, xylitol 13%, wheat
Bud dextrin 11%, celery oil 5%, silica 5%.
The preparation technology of the present embodiment comprises the following steps：
A, add after mixing highland barley, Celeryseed extract, FOS, xylitol, maltodextrin, celery oil, silica
Enter in trough mixer, be stirred；
B, 50% ethanol solution prepared is poured into step A trough mixer, crosses 14 mesh sieves afterwards, afterwards will mixing
Thing is put into 64 DEG C of drying boxes and discharged after drying；
C, the mixture for afterwards obtaining step B carries out tabletting, and tabletting specification is 450mg/ pieces, be then polished, bottle again,
Labeling, mounted box, vanning can complete the preparation of highland barley pressed candy.
In the present embodiment, stir speed (S.S.) is 400 revs/min in step A, mixing time 9min.
Embodiment six：
Pressed candy includes following components raw material：Highland barley 30%, Celeryseed extract 22%, FOS 15%, xylitol 15%, wheat
Bud dextrin 10%, celery oil 6%, silica 2%.
The preparation technology of the present embodiment comprises the following steps：
A, add after mixing highland barley, Celeryseed extract, FOS, xylitol, maltodextrin, celery oil, silica
Enter in trough mixer, be stirred；
B, 50% ethanol solution prepared is poured into step A trough mixer, crosses 14 mesh sieves afterwards, afterwards will mixing
Thing is put into 65 DEG C of drying boxes and discharged after drying；
C, the mixture for afterwards obtaining step B carries out tabletting, and tabletting specification is 450mg/ pieces, be then polished, bottle again,
Labeling, mounted box, vanning can complete the preparation of highland barley pressed candy.
In the present embodiment, stir speed (S.S.) is 500 revs/min in step A, mixing time 9min.
Preparation technology of the present invention is simple, and obtained highland barley pressed candy can play hypotensive, the effect of reducing blood lipid, for a long time
Far superior to other Pharmaceuticals are taken, it is without any side effects；And to wind-warm syndrome disease, rheumathritis, gout, high lithemia disease
Acted on etc. alleviating.
Although an embodiment of the present invention has been shown and described, for the ordinary skill in the art, can be with
A variety of changes, modification can be carried out to these embodiments, replace without departing from the principles and spirit of the present invention by understanding
And modification, the scope of the present invention is defined by the appended.
Claims (4)
- A kind of 1. highland barley pressed candy, it is characterised in that：Pressed candy includes following components raw material：Highland barley 30-40%, celery seed Extract 20-25%, FOS 8-16%, xylitol 12-15%, maltodextrin 10-13%, celery oil 5-8%, silica 5-8%。
- A kind of 2. highland barley pressed candy according to claim 1, it is characterised in that：The preferable composition proportion bag of pressed candy Include：Highland barley 30%, Celeryseed extract 22%, FOS 15%, xylitol 15%, maltodextrin 10%, celery oil 6%, dioxy SiClx 2%.
- 3. realize a kind of preparation technology of highland barley pressed candy described in claim 1, it is characterised in that：Its preparation technology includes Following steps：A, add after mixing highland barley, Celeryseed extract, FOS, xylitol, maltodextrin, celery oil, silica Enter in trough mixer, be stirred；B, 50% ethanol solution prepared is poured into step A trough mixer, crosses 14 mesh sieves afterwards, afterwards will mixing Thing is put into 60 DEG C of -70 DEG C of drying boxes and discharged after drying；C, the mixture for afterwards obtaining step B carries out tabletting, and tabletting specification is 450mg/ pieces, be then polished, bottle again, Labeling, mounted box, vanning can complete the preparation of highland barley pressed candy.
- A kind of 4. preparation technology of highland barley pressed candy according to claim 3, it is characterised in that：Stirred in the step A It is 300-700 revs/min to mix speed, mixing time 5min-12min.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710970661.0A CN107660639A (en) | 2017-10-18 | 2017-10-18 | A kind of highland barley pressed candy and its preparation technology |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710970661.0A CN107660639A (en) | 2017-10-18 | 2017-10-18 | A kind of highland barley pressed candy and its preparation technology |
Publications (1)
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| CN107660639A true CN107660639A (en) | 2018-02-06 |
Family
ID=61097631
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710970661.0A Pending CN107660639A (en) | 2017-10-18 | 2017-10-18 | A kind of highland barley pressed candy and its preparation technology |
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| JP2005013138A (en) * | 2003-06-27 | 2005-01-20 | Kiyomitsu Kawasaki | Method for producing spice flavor |
| CN1659973A (en) * | 2004-02-23 | 2005-08-31 | 余德勇 | Method for preparing peach pieces of highland barley wild oat and bee sugar |
| CN103828894A (en) * | 2014-03-12 | 2014-06-04 | 苏州农业职业技术学院 | Parsley anti-hypertension biscuit and preparation method thereof |
| CN105613916A (en) * | 2014-12-01 | 2016-06-01 | 哈尔滨墨医生物技术有限公司 | Blood vessel clearing black fungus compound tableting candy and preparation method thereof |
| CN105707385A (en) * | 2014-12-01 | 2016-06-29 | 哈尔滨墨医生物技术有限公司 | Pawpaw and pumpkin composite tablet candy and preparation method thereof |
| CN104489214A (en) * | 2014-12-06 | 2015-04-08 | 黑龙江众生生物工程有限公司 | Tabletted hericium erinaceus candy and preparation method thereof |
| CN105995661A (en) * | 2016-05-25 | 2016-10-12 | 湖北楚米生物科技有限公司 | Euphausia superb oil piece and preparation process thereof |
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Application publication date: 20180206 |