CN107691751A - A kind of beauty, the sandwich gel candy of the astaxanthin of fragrant body and preparation method thereof - Google Patents
A kind of beauty, the sandwich gel candy of the astaxanthin of fragrant body and preparation method thereof Download PDFInfo
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- CN107691751A CN107691751A CN201711110683.6A CN201711110683A CN107691751A CN 107691751 A CN107691751 A CN 107691751A CN 201711110683 A CN201711110683 A CN 201711110683A CN 107691751 A CN107691751 A CN 107691751A
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- parts
- astaxanthin
- oil
- gel candy
- beauty
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- JEBFVOLFMLUKLF-IFPLVEIFSA-N Astaxanthin Natural products CC(=C/C=C/C(=C/C=C/C1=C(C)C(=O)C(O)CC1(C)C)/C)C=CC=C(/C)C=CC=C(/C)C=CC2=C(C)C(=O)C(O)CC2(C)C JEBFVOLFMLUKLF-IFPLVEIFSA-N 0.000 title claims abstract description 48
- 229940022405 astaxanthin Drugs 0.000 title claims abstract description 48
- MQZIGYBFDRPAKN-ZWAPEEGVSA-N astaxanthin Chemical compound C([C@H](O)C(=O)C=1C)C(C)(C)C=1/C=C/C(/C)=C/C=C/C(/C)=C/C=C/C=C(C)C=CC=C(C)C=CC1=C(C)C(=O)[C@@H](O)CC1(C)C MQZIGYBFDRPAKN-ZWAPEEGVSA-N 0.000 title claims abstract description 48
- 235000013793 astaxanthin Nutrition 0.000 title claims abstract description 48
- 239000001168 astaxanthin Substances 0.000 title claims abstract description 48
- 235000009508 confectionery Nutrition 0.000 title claims abstract description 45
- 230000003796 beauty Effects 0.000 title claims abstract description 27
- 238000002360 preparation method Methods 0.000 title claims abstract description 16
- 239000000499 gel Substances 0.000 claims abstract description 50
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 claims abstract description 40
- BTCSSZJGUNDROE-UHFFFAOYSA-N gamma-aminobutyric acid Chemical compound NCCCC(O)=O BTCSSZJGUNDROE-UHFFFAOYSA-N 0.000 claims abstract description 38
- 239000003921 oil Substances 0.000 claims abstract description 26
- 235000019198 oils Nutrition 0.000 claims abstract description 26
- 229920001817 Agar Polymers 0.000 claims abstract description 21
- 244000183685 Citrus aurantium Species 0.000 claims abstract description 21
- 235000007716 Citrus aurantium Nutrition 0.000 claims abstract description 21
- 240000004307 Citrus medica Species 0.000 claims abstract description 21
- 108010010803 Gelatin Proteins 0.000 claims abstract description 21
- 244000302512 Momordica charantia Species 0.000 claims abstract description 21
- 235000009811 Momordica charantia Nutrition 0.000 claims abstract description 21
- 235000009812 Momordica cochinchinensis Nutrition 0.000 claims abstract description 21
- 235000018365 Momordica dioica Nutrition 0.000 claims abstract description 21
- 241000220324 Pyrus Species 0.000 claims abstract description 21
- 241000220317 Rosa Species 0.000 claims abstract description 21
- 240000008042 Zea mays Species 0.000 claims abstract description 21
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims abstract description 21
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims abstract description 21
- 239000008272 agar Substances 0.000 claims abstract description 21
- 235000001122 chang geng bian tao Nutrition 0.000 claims abstract description 21
- 235000005822 corn Nutrition 0.000 claims abstract description 21
- 239000008273 gelatin Substances 0.000 claims abstract description 21
- 229920000159 gelatin Polymers 0.000 claims abstract description 21
- 235000019322 gelatine Nutrition 0.000 claims abstract description 21
- 235000011852 gelatine desserts Nutrition 0.000 claims abstract description 21
- 235000008390 olive oil Nutrition 0.000 claims abstract description 21
- 239000004006 olive oil Substances 0.000 claims abstract description 21
- 235000021017 pears Nutrition 0.000 claims abstract description 21
- 229920001353 Dextrin Polymers 0.000 claims abstract description 20
- 239000004375 Dextrin Substances 0.000 claims abstract description 20
- 244000252132 Pleurotus eryngii Species 0.000 claims abstract description 20
- 235000001681 Pleurotus eryngii Nutrition 0.000 claims abstract description 20
- 244000223082 Syzygium paniculatum Species 0.000 claims abstract description 20
- 235000016641 Syzygium paniculatum Nutrition 0.000 claims abstract description 20
- HEBKCHPVOIAQTA-NGQZWQHPSA-N d-xylitol Chemical compound OC[C@H](O)C(O)[C@H](O)CO HEBKCHPVOIAQTA-NGQZWQHPSA-N 0.000 claims abstract description 20
- 235000019425 dextrin Nutrition 0.000 claims abstract description 20
- 235000011187 glycerol Nutrition 0.000 claims abstract description 20
- OGNSCSPNOLGXSM-UHFFFAOYSA-N (+/-)-DABA Natural products NCCC(N)C(O)=O OGNSCSPNOLGXSM-UHFFFAOYSA-N 0.000 claims abstract description 19
- 229960003692 gamma aminobutyric acid Drugs 0.000 claims abstract description 19
- 239000001902 eugenia caryophyllata l. bud oil Substances 0.000 claims abstract description 16
- 239000000706 filtrate Substances 0.000 claims description 40
- 239000000463 material Substances 0.000 claims description 33
- 238000001914 filtration Methods 0.000 claims description 32
- 238000000605 extraction Methods 0.000 claims description 19
- 239000000284 extract Substances 0.000 claims description 17
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 16
- 238000002156 mixing Methods 0.000 claims description 8
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 7
- 235000010419 agar Nutrition 0.000 claims description 7
- 238000000034 method Methods 0.000 claims description 6
- 238000002347 injection Methods 0.000 claims description 3
- 239000007924 injection Substances 0.000 claims description 3
- 244000297179 Syringa vulgaris Species 0.000 claims description 2
- 235000004338 Syringa vulgaris Nutrition 0.000 claims description 2
- -1 phosphatide Polymers 0.000 claims description 2
- 125000002924 primary amino group Chemical group [H]N([H])* 0.000 claims description 2
- 238000003815 supercritical carbon dioxide extraction Methods 0.000 claims description 2
- 239000002253 acid Substances 0.000 claims 1
- 108010025899 gelatin film Proteins 0.000 claims 1
- 239000003292 glue Substances 0.000 claims 1
- SWGJCIMEBVHMTA-UHFFFAOYSA-K trisodium;6-oxido-4-sulfo-5-[(4-sulfonatonaphthalen-1-yl)diazenyl]naphthalene-2-sulfonate Chemical compound [Na+].[Na+].[Na+].C1=CC=C2C(N=NC3=C4C(=CC(=CC4=CC=C3O)S([O-])(=O)=O)S([O-])(=O)=O)=CC=C(S([O-])(=O)=O)C2=C1 SWGJCIMEBVHMTA-UHFFFAOYSA-K 0.000 claims 1
- 229920001221 xylan Polymers 0.000 claims 1
- 150000004823 xylans Chemical class 0.000 claims 1
- 241000590002 Helicobacter pylori Species 0.000 abstract description 6
- 229940037467 helicobacter pylori Drugs 0.000 abstract description 6
- 206010008570 Chloasma Diseases 0.000 abstract description 5
- 208000003351 Melanosis Diseases 0.000 abstract description 5
- 208000025865 Ulcer Diseases 0.000 abstract description 2
- 210000001035 gastrointestinal tract Anatomy 0.000 abstract description 2
- 231100000397 ulcer Toxicity 0.000 abstract description 2
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 description 10
- 230000035943 smell Effects 0.000 description 10
- 239000002994 raw material Substances 0.000 description 9
- 238000012360 testing method Methods 0.000 description 9
- 206010006326 Breath odour Diseases 0.000 description 8
- 208000032139 Halitosis Diseases 0.000 description 8
- 230000000694 effects Effects 0.000 description 6
- 229910002092 carbon dioxide Inorganic materials 0.000 description 5
- 239000001569 carbon dioxide Substances 0.000 description 5
- 239000012530 fluid Substances 0.000 description 5
- 208000024891 symptom Diseases 0.000 description 5
- 239000002893 slag Substances 0.000 description 4
- 208000008469 Peptic Ulcer Diseases 0.000 description 3
- 201000010099 disease Diseases 0.000 description 3
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 3
- 210000000214 mouth Anatomy 0.000 description 3
- FERIUCNNQQJTOY-UHFFFAOYSA-N Butyric acid Chemical compound CCCC(O)=O FERIUCNNQQJTOY-UHFFFAOYSA-N 0.000 description 2
- RJKFOVLPORLFTN-LEKSSAKUSA-N Progesterone Chemical compound C1CC2=CC(=O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H](C(=O)C)[C@@]1(C)CC2 RJKFOVLPORLFTN-LEKSSAKUSA-N 0.000 description 2
- 241000700159 Rattus Species 0.000 description 2
- 230000008859 change Effects 0.000 description 2
- 239000000686 essence Substances 0.000 description 2
- 238000011156 evaluation Methods 0.000 description 2
- 238000010255 intramuscular injection Methods 0.000 description 2
- 239000007927 intramuscular injection Substances 0.000 description 2
- 210000004185 liver Anatomy 0.000 description 2
- 210000001331 nose Anatomy 0.000 description 2
- 208000011906 peptic ulcer disease Diseases 0.000 description 2
- 238000012545 processing Methods 0.000 description 2
- 238000011552 rat model Methods 0.000 description 2
- 206010000060 Abdominal distension Diseases 0.000 description 1
- 206010000087 Abdominal pain upper Diseases 0.000 description 1
- 235000001674 Agaricus brunnescens Nutrition 0.000 description 1
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 description 1
- 241000238557 Decapoda Species 0.000 description 1
- 241000790917 Dioxys <bee> Species 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 240000007817 Olea europaea Species 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 244000018633 Prunus armeniaca Species 0.000 description 1
- 235000009827 Prunus armeniaca Nutrition 0.000 description 1
- 206010067171 Regurgitation Diseases 0.000 description 1
- 244000223014 Syzygium aromaticum Species 0.000 description 1
- 235000016639 Syzygium aromaticum Nutrition 0.000 description 1
- XSQUKJJJFZCRTK-UHFFFAOYSA-N Urea Chemical compound NC(N)=O XSQUKJJJFZCRTK-UHFFFAOYSA-N 0.000 description 1
- 230000037396 body weight Effects 0.000 description 1
- 239000004202 carbamide Substances 0.000 description 1
- 229910052799 carbon Inorganic materials 0.000 description 1
- ONTQJDKFANPPKK-UHFFFAOYSA-L chembl3185981 Chemical group [Na+].[Na+].CC1=CC(C)=C(S([O-])(=O)=O)C=C1N=NC1=CC(S([O-])(=O)=O)=C(C=CC=C2)C2=C1O ONTQJDKFANPPKK-UHFFFAOYSA-L 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 230000001055 chewing effect Effects 0.000 description 1
- 229940112822 chewing gum Drugs 0.000 description 1
- 235000015218 chewing gum Nutrition 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 208000002925 dental caries Diseases 0.000 description 1
- 238000003745 diagnosis Methods 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 230000008030 elimination Effects 0.000 description 1
- 238000003379 elimination reaction Methods 0.000 description 1
- 235000019441 ethanol Nutrition 0.000 description 1
- 125000005909 ethyl alcohol group Chemical group 0.000 description 1
- 235000013376 functional food Nutrition 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 238000011835 investigation Methods 0.000 description 1
- 230000004630 mental health Effects 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 229940080133 omeprazole 20 mg Drugs 0.000 description 1
- 210000003695 paranasal sinus Anatomy 0.000 description 1
- 210000003800 pharynx Anatomy 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 229960003387 progesterone Drugs 0.000 description 1
- 239000000186 progesterone Substances 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 230000003997 social interaction Effects 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 230000001225 therapeutic effect Effects 0.000 description 1
- 235000015112 vegetable and seed oil Nutrition 0.000 description 1
- 239000008158 vegetable oil 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
- A23G3/50—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by shape, structure or physical form, e.g. products with supported structure
- A23G3/54—Composite products, e.g. layered, coated, filled
-
- 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
Abstract
The invention provides a kind of beauty,Sandwich gel candy of astaxanthin of fragrant body and preparation method thereof,Comprising 5~70 parts of pleurotus eryngii,0.3~50 part of elscholtiza,0.1~30 part of citron,0.5~60 part of pears,0.5~40 part of balsam pear,0.5~10 part of bitter orange flower,0.3~10 part of corn stigma,1~15 part of radix polygonati officinalis,1~15 part of brush-cherry seed,0.01~40 part of amygdalus pedunculata pall oil,0.001~20 part of attar of rose,0.001~10 part of astaxanthin,0.001~30 part of gamma aminobutyric acid,0.001~30 part of clove bud oil,0.001~70 part of olive oil,0.001~40 part of xylo-oligosaccharide,0.01~50 part of resistant dextrin,Phosphatidase 0 .001~60 part,20~90 parts of gelatin,0.001~30 part of agar,8~80 parts of glycerine,Red 0.001~10 part of lac.Its extracted, dry, crushing and compacting etc. are made, and have the function that to improve oral peculiar smell, the preventing and treating helicobacter pylori positive and digestive tract ulcer, functions of removing chloasma for a long time.Functional gels candy good mouthfeel of the present invention simultaneously, free from extraneous odour, takes mode and is easily received by numerous consumers, contribute to it to promote the use of.
Description
Technical field
The present invention relates to a kind of functional food, and in particular to a kind of beauty, the sandwich gel candy of the astaxanthin of fragrant body and its
Preparation method.
Background technology
Halitosis refers to foul smell as given out such as nose, nasal sinus, pharynx from oral cavity or other cavitys full of air, and it is serious
Social interaction and the mental health of people is influenceed, WHO is reported using halitosis as a kind of disease.Investigation display, China
Halitosis illness rate is 27.5%.And in western countries, then it is 50%.The people that the whole world has 10%~65% once suffers from halitosis, at present
It is mostly masticatory pattern chewing gum to solve this worried scheme, mostly temporary to cover oral peculiar smell.Present invention aims at carry
The plurality of raw materials such as astaxanthin are subjected to reasonable formula processing for one kind, can substantially effectively play and utilize raw material ingredient
Effect, integrate the astaxanthin functional gels candy of beauty and fragrant body function.
The content of the invention
An object of the present disclosure is to provide a kind of beauty, the sandwich gel candy of the astaxanthin of fragrant body, and the second purpose is
A kind of beauty, the preparation for processing of the sandwich gel candy of the astaxanthin of fragrant body are provided.
To achieve the above object, a kind of beauty provided by the invention, the sandwich gel candy of the astaxanthin of fragrant body, it includes apricot
Abalone mushroom, elscholtiza, citron, pears, balsam pear, bitter orange flower, corn stigma, radix polygonati officinalis, brush-cherry seed, amygdalus pedunculata pall oil, attar of rose, astaxanthin, γ
Aminobutyric acid, clove bud oil, olive oil, xylo-oligosaccharide, resistant dextrin, phosphatide, gelatin, agar, glycerine, lac are red.
Wherein, count in parts by weight, the beauty, the sandwich gel candy of the astaxanthin of fragrant body include 5~70 parts of pleurotus eryngii,
0.3~50 part of elscholtiza, 0.1~30 part of citron, 0.5~60 part of pears, 0.5~40 part of balsam pear, 0.5~10 part of bitter orange flower, corn stigma
0.3~10 part, 1~15 part of radix polygonati officinalis, 1~15 part of brush-cherry seed, 0.01~40 part of amygdalus pedunculata pall oil, 0.001~20 part of attar of rose, shrimp
Blue or green 0.001~10 part of element, 0.001~30 part of gamma aminobutyric acid, 0.001~30 part of clove bud oil, olive oil 0.001~70
Part, 0.001~40 part of xylo-oligosaccharide, 0.01~50 part of resistant dextrin, phosphatidase 0 .001~60 part, 20~90 parts of gelatin, agar
0.001~30 part, 8~80 parts of glycerine, red 0.001~10 part of lac.
Preferably, count in parts by weight, the beauty, the sandwich gel candy of the astaxanthin of fragrant body include pleurotus eryngii 6~66
Part, 0.35~45 part of elscholtiza, 0.15~26 part of citron, 0.55~57 part of pears, 0.6~36 part of balsam pear, 0.55~7 part of bitter orange flower,
0.4~8 part of corn stigma, 1.5~12 parts of radix polygonati officinalis, 1.5~12 parts of brush-cherry seed, 0.015~36 part of amygdalus pedunculata pall oil, attar of rose
0.002~17 part, 0.002~7 part of astaxanthin, 0.0015~27 part of gamma aminobutyric acid, 0.0015~27 part of clove bud oil, olive
0.002~65 part of olive oil, 0.002~37 part of xylo-oligosaccharide, 0.015~47 part of resistant dextrin, phosphatidase 0 .002~55 part, gelatin
24~85 parts, 0.0015~25 part of agar, 9~77 parts of glycerine, red 0.0015~8 part of lac.
The present invention also provides a kind of beauty of the present invention, the preparation method of the sandwich gel candy of the astaxanthin of fragrant body, institute
Preparation method is stated to comprise the following steps：
(1) pleurotus eryngii, elscholtiza, citron, pears, balsam pear be crushed into 10 mesh sieves, is placed in supercritical carbon dioxide extraction
In tank, 50~80 DEG C, 15~25Mpa of pressure of temperature is set, adds the absolute ethyl alcohol of 0.001~5 times of material amount as entrainer,
Extraction 1~4 hour, collects extract, and the filtration of 250 mesh sieves is standby；
(2) water that bitter orange flower, corn stigma, radix polygonati officinalis, brush-cherry seed are added to 6~15 times of amounts extracts 2 times, and it is small to extract 1~3 every time
When, filter residue discards, and collects filtrate, merges filtrate twice, and the filtration of 250 mesh sieves is standby；
(3) merge filtrate in (1), (2), stand 1~8 hour, 250 mesh sieves filtration, filtrate is concentrated under reduced pressure in 40~85 DEG C
To 1.12~1.35g/ml of relative density, 50~80 DEG C are dried under reduced pressure, and control moisture content ＜ 3.0%, crushed 100~300 mesh sieves,
It is standby；
(4) by material in (3) and amygdalus pedunculata pall oil, attar of rose, astaxanthin, gamma aminobutyric acid, clove bud oil, olive
Oil, xylo-oligosaccharide, resistant dextrin, phosphatide mixing, are stirred 60~240 minutes, homogeneous 1 time under the conditions of 2~42Mpa, heating is simultaneously
35~45 DEG C of keeping temperature, it is standby；
(5) by gelatin, agar, glycerine, the red water for adding 0.4~18 times of amount of lac, 50~83 DEG C of temperature, vacuum are controlled
- 0.01~-0.09Mpa is spent, is kept for 30~180 minutes, vacuum is discharged to normal pressure, with 150~250 mesh sieves, filtration, filtrate
It is placed in 40~60 DEG C and stands 1~3 hour, it is standby；
(6) by material in (5) in encapsulating machine, 1.0~6.0 revs/min of rotating speed is controlled, is pressed into 0.4~4.0mm's
Gel mould, material in injection (4), is pressed into gel candy, obtained gel candy is dried under the conditions of 25~42 DEG C, control
Moisture content is less than 8%, obtains beauty of the present invention, the sandwich gel candy of the astaxanthin of fragrant body.
Beauty of the present invention, the sandwich gel candy good mouthfeel of the astaxanthin of fragrant body, free from extraneous odour, it is easily numerous to take mode
Consumer receives, and contributes to it to promote the use of.The invention has the advantages that：Beauty of the present invention, the astaxanthin folder of fragrant body
Heart gel candy plays the role of to improve oral peculiar smell, preventing and treating helicobacter pylori positive simultaneously digestive tract ulcer, functions of removing chloasma.
Embodiment
Of the invention, raw material used, examination in following embodiments, test example are further illustrated below by embodiment
Agent material etc., unless otherwise specified, buy commercially available prod.Following examples are merely to illustrate the present invention, wherein described reality
Proved recipe method, it is conventional method such as without specifically defined.
Embodiment 1
Raw material：5 parts of pleurotus eryngii, 0.3 part of elscholtiza, 0.1 part of citron, 0.5 part of pears, 0.5 part of balsam pear, 0.5 part of bitter orange flower, corn
0.3 part of palpus, 1 part of radix polygonati officinalis, 1 part of brush-cherry seed, 0.01 part of amygdalus pedunculata pall oil, 0.001 part of attar of rose, 0.001 part of astaxanthin, γ amino
0.001 part of butyric acid, 0.001 part of clove bud oil, 0.001 part of olive oil, 0.001 part of xylo-oligosaccharide, 0.01 part of resistant dextrin, phosphorus
0.001 part of fat, 20 parts of gelatin, 0.001 part of agar, 8 parts of glycerine, red 0.001 part of lac.
Preparation method：(1) pleurotus eryngii, elscholtiza, citron, pears, balsam pear be crushed into 10 mesh sieves, is placed in supercritical carbon dioxide
In fluid extraction tank, temperature 50 C is set, pressure 15Mpa, adds the absolute ethyl alcohol of 0.001 times of amount of material as entrainer, extraction
Take 1 hour, collect extract, the filtration of 250 mesh sieves is standby；
(2) water that bitter orange flower, corn stigma, radix polygonati officinalis, brush-cherry seed are added to 6 times of amounts extracts 2 times, every time extraction 1 hour, filter residue
Discard, collect filtrate, merge filtrate twice, the filtration of 250 mesh sieves is standby；
(3) merge filtrate in (1), (2), stand 1 hour, the filtration of 250 mesh sieves, filtrate is concentrated under reduced pressure into relatively close in 40 DEG C
1.12g/ml is spent, 50 DEG C are dried under reduced pressure, and control moisture content ＜ 3.0%, crushed 100 mesh sieves, standby；
(4) by material in (3) and amygdalus pedunculata pall oil, attar of rose, astaxanthin, gamma aminobutyric acid, clove bud oil, olive
Oil, xylo-oligosaccharide, resistant dextrin, phosphatide mixing, are stirred 60 minutes, homogeneous 1 time under the conditions of 2Mpa, heat simultaneously keeping temperature 35
DEG C, it is standby；
(5) by gelatin, agar, the red water for adding 0.4 times of amount of glycerine, lac, temperature 50 C is controlled, vacuum-
0.01Mpa, kept for 30 minutes, vacuum is discharged to normal pressure, with 150 mesh sieves, filtration, filtrate is placed in 40 DEG C and stands 1 hour, standby
With；
(6) by material in (5) in encapsulating machine, 1.0 revs/min of rotating speed is controlled, is pressed into 0.4mm gel mould, note
Entering material in (4), be pressed into gel candy, obtained gel candy is dried under the conditions of 25 DEG C, control moisture content is less than 8%,
Beauty of the present invention, the sandwich gel candy of the astaxanthin of fragrant body.
Embodiment 2
Raw material：38 parts of pleurotus eryngii, 25 parts of elscholtiza, 15 parts of citron, 30 parts of pears, 20 parts of balsam pear, 5 parts of bitter orange flower, corn stigma 5
Part, 8 parts of radix polygonati officinalis, 8 parts of brush-cherry seed, 20 parts of amygdalus pedunculata pall oil, 10 parts of attar of rose, 5 parts of astaxanthin, 15 parts of gamma aminobutyric acid, cloves
It is 15 parts of flower bud oil, 35 parts of olive oil, 20 parts of xylo-oligosaccharide, 25 parts of resistant dextrin, 0 part of phosphatidase 3,55 parts of gelatin, 15 parts of agar, sweet
Oily 44 parts, red 5 parts of lac.
Preparation method：(1) pleurotus eryngii, elscholtiza, citron, pears, balsam pear be crushed into 10 mesh sieves, is placed in supercritical carbon dioxide
In fluid extraction tank, 65 DEG C, pressure 20Mpa of temperature is set, adds the absolute ethyl alcohol of 2.5 times of amounts of material as entrainer, extraction
2.5 hours, extract is collected, the filtration of 250 mesh sieves is standby；
(2) water that bitter orange flower, corn stigma, radix polygonati officinalis, brush-cherry seed are added to 10 times of amounts extracts 2 times, every time extraction 2 hours, filter
Slag discards, and collects filtrate, merges filtrate twice, and the filtration of 250 mesh sieves is standby；
(3) merge filtrate in (1), (2), stand 4.5 hours, 250 mesh sieves filtration, filtrate is concentrated under reduced pressure into relatively in 60 DEG C
Density 1.23g/ml, 65 DEG C are dried under reduced pressure, and control moisture content ＜ 3.0%, crushed 200 mesh sieves, standby；
(4) by material in (3) and amygdalus pedunculata pall oil, attar of rose, astaxanthin, gamma aminobutyric acid, clove bud oil, olive
Oil, xylo-oligosaccharide, resistant dextrin, phosphatide mixing, are stirred 150 minutes, homogeneous 1 time under the conditions of 21Mpa, heat simultaneously keeping temperature
It is 40 DEG C, standby；
(5) by gelatin, agar, glycerine, the red water for adding 9 times of amounts of lac, 65 DEG C, vacuum -0.05Mpa of temperature is controlled,
Kept for 100 minutes, vacuum is discharged to normal pressure, with 200 mesh sieves, filtration, filtrate is placed in 50 DEG C and stands 2 hours, standby；
(6) by material in (5) in encapsulating machine, 3.5 revs/min of rotating speed is controlled, is pressed into 2.5mm gel mould, note
Entering material in (4), be pressed into gel candy, obtained gel candy is dried under the conditions of 34 DEG C, control moisture content is less than 8%,
Beauty of the present invention, the sandwich gel candy of the astaxanthin of fragrant body.
Embodiment 3
Raw material：70 parts of pleurotus eryngii, 50 parts of elscholtiza, 30 parts of citron, 60 parts of pears, 40 parts of balsam pear, 10 parts of bitter orange flower, corn stigma 10
Part, 15 parts of radix polygonati officinalis, 15 parts of brush-cherry seed, 40 parts of amygdalus pedunculata pall oil, 20 parts of attar of rose, 10 parts of astaxanthin, 30 parts of gamma aminobutyric acid, fourth
Fragrant 30 parts of flower bud oil, 70 parts of olive oil, 40 parts of xylo-oligosaccharide, 50 parts of resistant dextrin, 0 part of phosphatidase 6,90 parts of gelatin, 30 parts of agar,
Red 10 parts of 80 parts of glycerine, lac.
Preparation method：(1) pleurotus eryngii, elscholtiza, citron, pears, balsam pear be crushed into 10 mesh sieves, is placed in supercritical carbon dioxide
In fluid extraction tank, 80 DEG C, pressure 25Mpa of temperature is set, the absolute ethyl alcohol for adding 5 times of amounts of material is small as entrainer, extraction 4
When, extract is collected, the filtration of 250 mesh sieves is standby；
(2) water that bitter orange flower, corn stigma, radix polygonati officinalis, brush-cherry seed are added to 15 times of amounts extracts 2 times, every time extraction 3 hours, filter
Slag discards, and collects filtrate, merges filtrate twice, and the filtration of 250 mesh sieves is standby；
(3) merge filtrate in (1), (2), stand 8 hours, the filtration of 250 mesh sieves, filtrate is concentrated under reduced pressure into relatively close in 85 DEG C
1.35g/ml is spent, 80 DEG C are dried under reduced pressure, and control moisture content ＜ 3.0%, crushed 300 mesh sieves, standby；
(4) by material in (3) and amygdalus pedunculata pall oil, attar of rose, astaxanthin, gamma aminobutyric acid, clove bud oil, olive
Oil, xylo-oligosaccharide, resistant dextrin, phosphatide mixing, are stirred 240 minutes, homogeneous 1 time under the conditions of 42Mpa, heat simultaneously keeping temperature
It is 45 DEG C, standby；
(5) by gelatin, agar, glycerine, the red water for adding 18 times of amounts of lac, 83 DEG C, vacuum -0.09Mpa of temperature is controlled,
Kept for 180 minutes, vacuum is discharged to normal pressure, with 250 mesh sieves, filtration, filtrate is placed in 60 DEG C and stands 3 hours, standby；
(6) by material in (5) in encapsulating machine, 6.0 revs/min of rotating speed is controlled, is pressed into 4.0mm gel mould, note
Entering material in (4), be pressed into gel candy, obtained gel candy is dried under the conditions of 42 DEG C, control moisture content is less than 8%,
Beauty of the present invention, the sandwich gel candy of the astaxanthin of fragrant body.
Embodiment 4
Raw material：6 parts of pleurotus eryngii, 0.35 part of elscholtiza, 0.15 part of citron, 0.55 part of pears, 0.6 part of balsam pear, 0.55 part of bitter orange flower,
0.4 part of corn stigma, 1.5 parts of radix polygonati officinalis, 1.5 parts of brush-cherry seed, 0.015 part of amygdalus pedunculata pall oil, 0.002 part of attar of rose, astaxanthin 0.002
Part, 0.0015 part of gamma aminobutyric acid, 0.0015 part of clove bud oil, 0.002 part of olive oil, 0.002 part of xylo-oligosaccharide, resistance paste
0.015 part of essence, phosphatidase 0 .002 parts, 24 parts of gelatin, 0.0015 part of agar, 19 parts of glycerine, red 0.0015 part of lac.
Preparation method：(1) pleurotus eryngii, elscholtiza, citron, pears, balsam pear be crushed into 10 mesh sieves, is placed in supercritical carbon dioxide
In fluid extraction tank, temperature 50 C is set, pressure 15Mpa, adds the absolute ethyl alcohol of 0.001 times of amount of material as entrainer, extraction
Take 1 hour, collect extract, the filtration of 250 mesh sieves is standby；
(2) water that bitter orange flower, corn stigma, radix polygonati officinalis, brush-cherry seed are added to 6 times of amounts extracts 2 times, every time extraction 1 hour, filter residue
Discard, collect filtrate, merge filtrate twice, the filtration of 250 mesh sieves is standby；
(3) merge filtrate in (1), (2), stand 1 hour, the filtration of 250 mesh sieves, filtrate is concentrated under reduced pressure into relatively close in 40 DEG C
1.12g/ml is spent, 50 DEG C are dried under reduced pressure, and control moisture content ＜ 3.0%, crushed 100 mesh sieves, standby；
(4) by material in (3) and amygdalus pedunculata pall oil, attar of rose, astaxanthin, gamma aminobutyric acid, clove bud oil, olive
Oil, xylo-oligosaccharide, resistant dextrin, phosphatide mixing, are stirred 60 minutes, homogeneous 1 time under the conditions of 2Mpa, heat simultaneously keeping temperature 35
DEG C, it is standby；
(5) by gelatin, agar, the red water for adding 0.4 times of amount of glycerine, lac, temperature 50 C is controlled, vacuum-
0.01Mpa, kept for 30 minutes, vacuum is discharged to normal pressure, with 150 mesh sieves, filtration, filtrate is placed in 40 DEG C and stands 1 hour, standby
With；
(6) by material in (5) in encapsulating machine, 1.0 revs/min of rotating speed is controlled, is pressed into 0.4mm gel mould, note
Entering material in (4), be pressed into gel candy, obtained gel candy is dried under the conditions of 25 DEG C, control moisture content is less than 8%,
Beauty of the present invention, the sandwich gel candy of the astaxanthin of fragrant body.
Embodiment 5
Raw material：36 parts of pleurotus eryngii, 23 parts of elscholtiza, 13 parts of citron, 29 parts of pears, 19 parts of balsam pear, 4 parts of bitter orange flower, corn stigma 4
Part, 7 parts of radix polygonati officinalis, 7 parts of brush-cherry seed, 18 parts of amygdalus pedunculata pall oil, 9 parts of attar of rose, 4 parts of astaxanthin, 13 parts of gamma aminobutyric acid, lilac
13 parts of flower bud oil, 36 parts of olive oil, 18 parts of xylo-oligosaccharide, 24 parts of resistant dextrin, 3 parts of phosphatidase 2,55 parts of gelatin, 13 parts of agar, glycerine
48 parts, red 4 parts of lac.
Preparation method：(1) pleurotus eryngii, elscholtiza, citron, pears, balsam pear crushed 10 mesh sieves by (1), be placed in overcritical dioxy
Change in carbon flow body extractor, 65 DEG C, pressure 20Mpa of temperature be set, add the absolute ethyl alcohols of 2.4 times of material amount as entrainer,
Extraction 2.5 hours, collects extract, and the filtration of 250 mesh sieves is standby；
(2) water that bitter orange flower, corn stigma, radix polygonati officinalis, brush-cherry seed are added to 10 times of amounts extracts 2 times, every time extraction 2 hours, filter
Slag discards, and collects filtrate, merges filtrate twice, and the filtration of 250 mesh sieves is standby；
(3) merge filtrate in (1), (2), stand 4.5 hours, 250 mesh sieves filtration, filtrate is concentrated under reduced pressure into relatively in 60 DEG C
Density 1.22g/ml, 65 DEG C are dried under reduced pressure, and control moisture content ＜ 3.0%, crushed 200 mesh sieves, standby；
(4) by material in (3) and amygdalus pedunculata pall oil, attar of rose, astaxanthin, gamma aminobutyric acid, clove bud oil, olive
Oil, xylo-oligosaccharide, resistant dextrin, phosphatide mixing, are stirred 155 minutes, homogeneous 1 time under the conditions of 22Mpa, heat simultaneously keeping temperature
It is 40 DEG C, standby；
(5) by gelatin, agar, glycerine, the red water for adding 9 times of amounts of lac, 65 DEG C, vacuum -0.05Mpa of temperature is controlled,
Kept for 100 minutes, vacuum is discharged to normal pressure, with 200 mesh sieves, filtration, filtrate is placed in 50 DEG C and stands 2 hours, standby；
(6) by material in (5) in encapsulating machine, 3.5 revs/min of rotating speed is controlled, is pressed into 2.6mm gel mould, note
Entering material in (4), be pressed into gel candy, obtained gel candy is dried under the conditions of 32 DEG C, control moisture content is less than 8%,
Beauty of the present invention, the sandwich gel candy of the astaxanthin of fragrant body.
Embodiment 6
Raw material：66 parts of pleurotus eryngii, 45 parts of elscholtiza, 26 parts of citron, 57 parts of pears, 36 parts of balsam pear, 7 parts of bitter orange flower, corn stigma 8
Part, 12 parts of radix polygonati officinalis, 12 parts of brush-cherry seed, 36 parts of amygdalus pedunculata pall oil, 17 parts of attar of rose, 7 parts of astaxanthin, 27 parts of gamma aminobutyric acid, fourth
Fragrant 27 parts of flower bud oil, 65 parts of olive oil, 37 parts of xylo-oligosaccharide, 47 parts of resistant dextrin, 5 parts of phosphatidase 5,85 parts of gelatin, 25 parts of agar,
Red 8 parts of 77 parts of glycerine, lac.
Preparation method：(1) pleurotus eryngii, elscholtiza, citron, pears, balsam pear be crushed into 10 mesh sieves, is placed in supercritical carbon dioxide
In fluid extraction tank, 80 DEG C, pressure 25Mpa of temperature is set, the absolute ethyl alcohol for adding 5 times of amounts of material is small as entrainer, extraction 4
When, extract is collected, the filtration of 250 mesh sieves is standby；
(2) water that bitter orange flower, corn stigma, radix polygonati officinalis, brush-cherry seed are added to 15 times of amounts extracts 2 times, every time extraction 3 hours, filter
Slag discards, and collects filtrate, merges filtrate twice, and the filtration of 250 mesh sieves is standby；
(3) merge filtrate in (1), (2), stand 8 hours, the filtration of 250 mesh sieves, filtrate is concentrated under reduced pressure into relatively close in 85 DEG C
1.35g/ml is spent, 80 DEG C are dried under reduced pressure, and control moisture content ＜ 3.0%, crushed 300 mesh sieves, standby；
(4) by material in (3) and amygdalus pedunculata pall oil, attar of rose, astaxanthin, gamma aminobutyric acid, clove bud oil, olive
Oil, xylo-oligosaccharide, resistant dextrin, phosphatide mixing, are stirred 240 minutes, homogeneous 1 time under the conditions of 42Mpa, heat simultaneously keeping temperature
It is 45 DEG C, standby；
(5) by gelatin, agar, glycerine, the red water for adding 18 times of amounts of lac, 83 DEG C, vacuum -0.09Mpa of temperature is controlled,
Kept for 180 minutes, vacuum is discharged to normal pressure, with 250 mesh sieves, filtration, filtrate is placed in 60 DEG C and stands 3 hours, standby；
(6) by material in (5) in encapsulating machine, 6.0 revs/min of rotating speed is controlled, is pressed into 4.0mm gel mould, note
Entering material in (4), be pressed into gel candy, obtained gel candy is dried under the conditions of 42 DEG C, control moisture content is less than 8%,
Beauty of the present invention, the sandwich gel candy of the astaxanthin of fragrant body.
Experimental observation of the test example 1 to halitosis
1st, crowd and inclusive criteria：Volunteer is collected, at 22 years old~36 years old age, totally 24 people is included, is equally divided into 2 groups.Through
Diagnosis：There is halitosis.
2nd, method：Of the present invention group：Take the sample 0.6g of the embodiment of the present invention 5；Control group：Chew gum 30 minutes.
3rd, testing standard：Scored using smell method, Blind Test score, subject's quilt are carried out by 3 sharp-nosed test mans
Inform and exhaled by oral cavity, the nose of tester from subject oral cavity about 10cm, 0.5 after taking or after chewing, 2,
4th, test within 8 hours.It is divided into 0~5 grade according to halitosis degree, 0=is without perceptible smell；1=perceptible smells reluctantly；2=
Smell that is slight but can substantially perceiving；The smell of 3=moderates；The smell of 4=severes；The extreme nifves of 5=.
4th, evaluation result：The present invention can significantly alleviate halitosis and continue more than 8 hours.Specific effect is shown in Table 1.
The change (x ± s) of the smell method of table 1 score
The effect observation of the simultaneously peptic ulcer positive to helicobacter pylori of test example 2
1st, crowd and inclusive criteria
The positive simultaneously Peptic Ulcers of helicobacter pylori, at 20 years old~55 years old age, include totally 20 people, are randomly divided into 2
Group, no major disease history.
2nd, treatment method
Of the present invention group：The sample of the embodiment of the present invention 5, orally, 3 times a day, each 2g, take 90 days.
Control group：Omeprazole 20mg, orally, 2 times a day, take 90 days.
3rd, evaluation criterion：Stomachache, abdominal distension, sour regurgitation, belch symptom are scored by the order of severity.Without disease：0 point；Occasionally there is symptom：1
Point；Often there is symptom, but do not influence work or study：2 points；Serious symptoms, influence work or study：3 points.Imprisoned again within 90 days
Door pylori 14C urea breath tests.
4th, therapeutic effect：The present invention is positive to helicobacter pylori and peptic ulcer has good prevention effect, favorably
Turned out cloudy in the helicobacter pylori positive.Concrete outcome is shown in Table 2.
Symptom integral and elimination effect (x ± s) before and after table 2
Influence of the test example 3 to chloasma rat model
Female rats are taken, are randomly divided into 8 groups respectively, every group 10：Blank control group, model control group, the present invention are real
Apply the group of example 1 to 6.Normal group is by body weight intramuscular injection sterilizing pharmaceutical grade vegetable oil；Remaining 6 groups with progesterone intramuscular injection, dosage：
80mg/kg.Once a day, two leg alternate injections 28 days.The daily ultraviolet of animal irradiates 3 hours simultaneously.Modeling fills daily simultaneously
Take corresponding medicine, continuous 60 days.After last dose, take the skin of ultraviolet light to determine liver lipofuscin, the results are shown in Table 3.
As a result：The present invention plays reduction to rat liver lipofuscin, has functions of removing chloasma effect.
Influence (x ± s) of the table 3 to chloasma rat model
The foregoing is merely illustrative of the preferred embodiments of the present invention, is not intended to limit the invention, all essences in the present invention
All any modification, equivalent and improvement made within refreshing and principle etc., should be included in the scope of the protection.
Claims (4)
1. a kind of beauty, the sandwich gel candy of the astaxanthin of fragrant body and preparation method thereof, its include pleurotus eryngii, elscholtiza, citron,
Pears, balsam pear, bitter orange flower, corn stigma, radix polygonati officinalis, brush-cherry seed, amygdalus pedunculata pall oil, attar of rose, astaxanthin, gamma aminobutyric acid, lilac
Flower bud oil, olive oil, xylo-oligosaccharide, resistant dextrin, phosphatide, gelatin, agar, glycerine, lac are red.
2. beauty according to claim 1, the sandwich gel candy of the astaxanthin of fragrant body, it is characterised in that in parts by weight
Meter, the beauty, the sandwich gel candy of the astaxanthin of fragrant body include 5~70 parts of pleurotus eryngii, 0.3~50 part of elscholtiza, citron 0.1~
30 parts, it is 0.5~60 part of pears, 0.5~40 part of balsam pear, 0.5~10 part of bitter orange flower, 0.3~10 part of corn stigma, 1~15 part of radix polygonati officinalis, strongly fragrant
1~15 part of Li Ren, 0.01~40 part of amygdalus pedunculata pall oil, 0.001~20 part of attar of rose, 0.001~10 part of astaxanthin, γ amino fourths
It is 0.001~30 part of acid, 0.001~30 part of clove bud oil, 0.001~70 part of olive oil, 0.001~40 part of xylo-oligosaccharide, anti-
Property 0.01~50 part of dextrin, phosphatidase 0 .001~60 part, 20~90 parts of gelatin, 0.001~30 part of agar, 8~80 parts of glycerine, purple
Red 0.001~10 part of glue.
3. beauty according to claim 1 or 2, the sandwich gel candy of the astaxanthin of fragrant body, it is characterised in that by weight
Number meter, the beauty, the sandwich gel candy of the astaxanthin of fragrant body include 6~66 parts of pleurotus eryngii, 0.35~45 part of elscholtiza, citron
0.15~26 part, 0.55~57 part of pears, 0.6~36 part of balsam pear, 0.55~7 part of bitter orange flower, 0.4~8 part of corn stigma, radix polygonati officinalis 1.5
~12 parts, 1.5~12 parts of brush-cherry seed, 0.015~36 part of amygdalus pedunculata pall oil, 0.002~17 part of attar of rose, astaxanthin 0.002~7
Part, 0.0015~27 part of gamma aminobutyric acid, 0.0015~27 part of clove bud oil, 0.002~65 part of olive oil, xylo-oligosaccharide
0.002~37 part, 0.015~47 part of resistant dextrin, phosphatidase 0 .002~55 part, 24~85 parts of gelatin, agar 0.0015~25
Part, 9~77 parts of glycerine, red 0.0015~8 part of lac.
4. a kind of beauty according to any one of claim 1 to 3, the preparation side of the sandwich gel candy of the astaxanthin of fragrant body
Method, the preparation method comprise the following steps：
(1) pleurotus eryngii, elscholtiza, citron, pears, balsam pear be crushed into 10 mesh sieves, are placed in supercritical carbon dioxide extraction tank,
50~80 DEG C, 15~25Mpa of pressure of temperature is set, adds the absolute ethyl alcohol of 0.001~5 times of amount of material as entrainer, extraction 1
~4 hours, extract is collected, the filtration of 250 mesh sieves is standby；
(2) water that bitter orange flower, corn stigma, radix polygonati officinalis, brush-cherry seed are added to 6~15 times of amounts extracts 2 times, extracts 1~3 hour every time,
Filter residue discards, and collects filtrate, merges filtrate twice, and the filtration of 250 mesh sieves is standby；
(3) merge filtrate in (1), (2), stand 1~8 hour, 250 mesh sieves filtration, filtrate is concentrated under reduced pressure into phase in 40~85 DEG C
To 1.12~1.35g/ml of density, 50~80 DEG C are dried under reduced pressure, and control moisture content ＜ 3.0%, crushed 100~300 mesh sieves, standby
With；
(4) by material in (3) and amygdalus pedunculata pall oil, attar of rose, astaxanthin, gamma aminobutyric acid, clove bud oil, olive oil, low
Xylan, resistant dextrin, phosphatide mixing, are stirred 60~240 minutes, homogeneous 1 time under the conditions of 2~42Mpa, are heated and are kept temperature
35~45 DEG C of degree, it is standby；
(5) by gelatin, agar, the red water for adding 0.4~18 times of amount of glycerine, lac, 50~83 DEG C of temperature is controlled, vacuum-
0.01~-0.09Mpa, kept for 30~180 minutes, vacuum is discharged to normal pressure, with 150~250 mesh sieves, filtration, filtrate is put
1~3 hour is stood in 40~60 DEG C, it is standby；
(6) by material in (5) in encapsulating machine, 1.0~6.0 revs/min of rotating speed is controlled, is pressed into 0.4~4.0mm gel
Film, material in injection (4), is pressed into gel candy, and obtained gel candy is dried under the conditions of 25~42 DEG C, controls moisture content
Less than 8%, beauty of the present invention, the sandwich gel candy of the astaxanthin of fragrant body are obtained.
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Cited By (2)
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| CN108186943A (en) * | 2018-03-25 | 2018-06-22 | 张奉明 | A kind of dendrobium candidum composition of beneficial alimentary canal health and preparation method thereof |
| CN112056444A (en) * | 2020-07-10 | 2020-12-11 | 浙江新维士生物科技有限公司 | Sandwich type gel candy and preparation method thereof |
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