CN107736542A - A kind of compound lozenge of blueberry and preparation method thereof - Google Patents
A kind of compound lozenge of blueberry and preparation method thereof Download PDFInfo
- Publication number
- CN107736542A CN107736542A CN201710933542.8A CN201710933542A CN107736542A CN 107736542 A CN107736542 A CN 107736542A CN 201710933542 A CN201710933542 A CN 201710933542A CN 107736542 A CN107736542 A CN 107736542A
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- blueberry
- powder
- parts
- rice
- lozenge
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- 239000008120 corn starch Substances 0.000 description 1
- 229940099112 cornstarch Drugs 0.000 description 1
- 210000003792 cranial nerve Anatomy 0.000 description 1
- 230000006378 damage Effects 0.000 description 1
- 230000006837 decompression Effects 0.000 description 1
- 238000005238 degreasing Methods 0.000 description 1
- 230000018109 developmental process Effects 0.000 description 1
- 235000019425 dextrin Nutrition 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- HHEAADYXPMHMCT-UHFFFAOYSA-N dpph Chemical compound [O-][N+](=O)C1=CC([N+](=O)[O-])=CC([N+]([O-])=O)=C1[N]N(C=1C=CC=CC=1)C1=CC=CC=C1 HHEAADYXPMHMCT-UHFFFAOYSA-N 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 238000012377 drug delivery Methods 0.000 description 1
- 230000004064 dysfunction Effects 0.000 description 1
- 230000002526 effect on cardiovascular system Effects 0.000 description 1
- 238000005538 encapsulation Methods 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 235000019197 fats Nutrition 0.000 description 1
- 239000000945 filler Substances 0.000 description 1
- 238000011049 filling Methods 0.000 description 1
- 239000000706 filtrate Substances 0.000 description 1
- 229960000304 folic acid Drugs 0.000 description 1
- 235000019152 folic acid Nutrition 0.000 description 1
- 239000011724 folic acid Substances 0.000 description 1
- 239000000576 food coloring agent Substances 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- 238000007710 freezing Methods 0.000 description 1
- 230000008014 freezing Effects 0.000 description 1
- 239000007789 gas Substances 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 238000005469 granulation Methods 0.000 description 1
- 230000003179 granulation Effects 0.000 description 1
- 235000001497 healthy food Nutrition 0.000 description 1
- 229910052739 hydrogen Inorganic materials 0.000 description 1
- 239000001257 hydrogen Substances 0.000 description 1
- 125000004435 hydrogen atom Chemical class [H]* 0.000 description 1
- PNDPGZBMCMUPRI-UHFFFAOYSA-N iodine Chemical compound II PNDPGZBMCMUPRI-UHFFFAOYSA-N 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- OYHQOLUKZRVURQ-IXWMQOLASA-N linoleic acid Natural products CCCCC\C=C/C\C=C\CCCCCCCC(O)=O OYHQOLUKZRVURQ-IXWMQOLASA-N 0.000 description 1
- 235000020778 linoleic acid Nutrition 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 239000000314 lubricant Substances 0.000 description 1
- 235000012680 lutein Nutrition 0.000 description 1
- 239000001656 lutein Substances 0.000 description 1
- KBPHJBAIARWVSC-RGZFRNHPSA-N lutein Chemical compound C([C@H](O)CC=1C)C(C)(C)C=1\C=C\C(\C)=C\C=C\C(\C)=C\C=C\C=C(/C)\C=C\C=C(/C)\C=C\[C@H]1C(C)=C[C@H](O)CC1(C)C KBPHJBAIARWVSC-RGZFRNHPSA-N 0.000 description 1
- ORAKUVXRZWMARG-WZLJTJAWSA-N lutein Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1=C(C)CCCC1(C)C)C=CC=C(/C)C=CC2C(=CC(O)CC2(C)C)C ORAKUVXRZWMARG-WZLJTJAWSA-N 0.000 description 1
- 229960005375 lutein Drugs 0.000 description 1
- 239000000594 mannitol Substances 0.000 description 1
- 235000010355 mannitol Nutrition 0.000 description 1
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 239000005445 natural material Substances 0.000 description 1
- 229930014626 natural product Natural products 0.000 description 1
- -1 not only can be oral Substances 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 235000019629 palatability Nutrition 0.000 description 1
- ISWSIDIOOBJBQZ-UHFFFAOYSA-N phenol group Chemical group C1(=CC=CC=C1)O ISWSIDIOOBJBQZ-UHFFFAOYSA-N 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 150000008442 polyphenolic compounds Chemical class 0.000 description 1
- TYJJADVDDVDEDZ-UHFFFAOYSA-M potassium hydrogencarbonate Chemical compound [K+].OC([O-])=O TYJJADVDDVDEDZ-UHFFFAOYSA-M 0.000 description 1
- 238000009702 powder compression Methods 0.000 description 1
- 238000001556 precipitation Methods 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- YQUVCSBJEUQKSH-UHFFFAOYSA-N protochatechuic acid Natural products OC(=O)C1=CC=C(O)C(O)=C1 YQUVCSBJEUQKSH-UHFFFAOYSA-N 0.000 description 1
- 238000007348 radical reaction Methods 0.000 description 1
- 238000010992 reflux Methods 0.000 description 1
- 239000011669 selenium Substances 0.000 description 1
- 229910052711 selenium Inorganic materials 0.000 description 1
- 230000037204 skin physiology Effects 0.000 description 1
- 235000019812 sodium carboxymethyl cellulose Nutrition 0.000 description 1
- 229920001027 sodium carboxymethylcellulose Polymers 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000005720 sucrose Substances 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- KBPHJBAIARWVSC-XQIHNALSSA-N trans-lutein Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1=C(C)CC(O)CC1(C)C)C=CC=C(/C)C=CC2C(=CC(O)CC2(C)C)C KBPHJBAIARWVSC-XQIHNALSSA-N 0.000 description 1
- 238000009777 vacuum freeze-drying Methods 0.000 description 1
- TUUBOHWZSQXCSW-UHFFFAOYSA-N vanillic acid Natural products COC1=CC(O)=CC(C(O)=O)=C1 TUUBOHWZSQXCSW-UHFFFAOYSA-N 0.000 description 1
- WKOLLVMJNQIZCI-UHFFFAOYSA-N vanillic acid Chemical compound COC1=CC(C(O)=O)=CC=C1O WKOLLVMJNQIZCI-UHFFFAOYSA-N 0.000 description 1
- FJHBOVDFOQMZRV-XQIHNALSSA-N xanthophyll Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1=C(C)CC(O)CC1(C)C)C=CC=C(/C)C=CC2C=C(C)C(O)CC2(C)C FJHBOVDFOQMZRV-XQIHNALSSA-N 0.000 description 1
- 239000000811 xylitol Substances 0.000 description 1
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 description 1
- 235000010447 xylitol Nutrition 0.000 description 1
- 229960002675 xylitol Drugs 0.000 description 1
- OENHQHLEOONYIE-JLTXGRSLSA-N β-Carotene Chemical compound CC=1CCCC(C)(C)C=1\C=C\C(\C)=C\C=C\C(\C)=C\C=C\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C OENHQHLEOONYIE-JLTXGRSLSA-N 0.000 description 1
Classifications
-
- 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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/385—Concentrates of non-alcoholic beverages
- A23L2/39—Dry compositions
- A23L2/395—Dry compositions in a particular shape or form
-
- 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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/40—Effervescence-generating compositions
-
- 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
-
- 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
- A23L33/115—Fatty acids or derivatives thereof; Fats or oils
-
- 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
- A23L33/16—Inorganic salts, minerals or trace elements
-
- 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
- A23L33/17—Amino acids, peptides or proteins
- A23L33/185—Vegetable proteins
-
- 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
- A23P10/20—Agglomerating; Granulating; Tabletting
- A23P10/28—Tabletting; Making food bars by compression of a dry powdered mixture
-
- 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
- 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 present invention discloses compound lozenge of a kind of blueberry and preparation method thereof, and the compound lozenge of blueberry is mainly made up of the raw material of following ratio of weight and number：40 ~ 60 parts of blueberry anthocyanin extract powder, 6 ~ 10 parts of calcium powder, 15 ~ 25 parts of seawood meal, 5 ~ 15 parts of peppermint oil, 1 ~ 5 part of sterculia seed powder, 1 ~ 5 part of chrysanthemum powder, 1 ~ 5 part of Lychee juice, 50 ~ 70 parts of soy bean proteinous soln, appropriate amount of water.The blueberry buccal tablets flavour of the present invention is sour-sweet salubrious; contain plurality kinds of health care active component; with more obvious sight protectio, eye-catching effect of refreshing oneself; a variety of former material material nutrients are balanced simultaneously, collocation is reasonable; containing health substances such as abundant anthocyanin, flavonoids, vitamin and trace elements, the blueberry buccal tablets can produce great amount of carbon dioxide gas so as to dissolve rapidly after entering water, and drug effect is rapid; bioavilability is high, and easy to carry and cost is low.
Description
Technical field
The invention belongs to food processing technology field, more particularly to a kind of preparation method of the compound lozenge of health care blueberry.
Background technology
Containing abundant nutritional ingredient in Blueberry, having prevents cranial nerve aging, protection eyesight, cardiac stimulant, anticancer, soft
It is high to change function, the nutritional ingredients such as blood vessel, enhancing human organism be immune.The anthocyanidin contained in blueberry, it is other fruit such as apple, Portugal
Even tens times of several times of grape, total amino acid content 0.254% is also higher than hawthorn.Blueberry anthocyanin inoxidizability is very strong, to eye
Section and cardiovascular and cerebrovascular disease have the effect of preferable, can play the multiple efficacies such as beauty and health care.
Such as number of patent application CN201310380698.X, a kind of blueberry lozenge for relieving asthenopia and preparation method thereof, with
Remaining blueberry pomace is primary raw material after squeezing the juice, using various modern food processing new technology, through vacuum freeze drying, ultra micro
Blueberry pomace base-material is made after crushing.Blueberry pomace base-material, wolfberry fruit powder, lutein, xylitol, cornstarch and dextrin etc. is main
After wanting the process such as raw material, blended, granulation, drying, tabletting to process, sour and sweet palatability is made, there is anti-oxidant, alleviation asthenopia
Deng the blueberry buccal tablets of healthcare function.And safe operation process, technology is simple, and cost is cheap, pollution-free.Number of patent application
CN201410484723.3, blueberry buccal tablets, disclose a kind of using wild blueberry fruit, wild schisandra chinensis fruit, wild acanthopanax fruit
For the lozenge of raw material, it is characterized in that, metering is in percentage terms：Wild blueberry fruit 40%, wild schisandra chinensis fruit 40%, wild wilsonii
Fruit 20%.With very high nutrition and medical value, alt-reducing and liver-protecting, protect central nervous system, be antiviral, antitumor, anti-ageing
Always, the effect such as Biosynthesis of cholesterol is suppressed.Overcome existing lozenge, the single weak point of contained nutrition and function.
And for example number of patent application CN201610355201.2, a kind of high blueberry buccal tablets containing anthocyanidin, there is provided a kind of height contains
The preparation method of the blueberry buccal tablets of anthocyanidin, matrimony vine is added into water and pectase, enzymolysis, lactic acid bacteria anaerobic fermentation；Blueberry pomace
Stirred laggard aerobe fermentation of acting charitably using saccharomycete, placing a period of time after fermentation Chinese wolfberry fruit liquid and blueberry pomace fermentation mixing passes through
Matrimony vine feed liquid is obtained after filtering, matrimony vine feed liquid, water, Blueberry pigment, sodium carboxymethylcellulose are allocated by a certain percentage, it is filling, kill
Bacterium, produce product.The health drink both make use of Blueberry pigment to improve eyesight and oxidation resistance, makes full use of in matrimony vine and drops again
Glucide, it is allowed to more be suitable for diabetes patients.Blueberry pigment extraction is added directly into lozenge again, it is effective anti-
Only during the fermentation, the destruction of lactic acid bacteria and saccharomycete to Blueberry pigment, at utmost reduce Blueberry pigment and convert to form it
His material.
And for example number of patent application CN201510888143.5, a kind of proanthocyanidin effervescent tablet and preparation method thereof, there is provided one
Kind proanthocyanidin effervescent tablet and preparation method thereof, to spend ox Apple Procyanidins extract as primary raw material, addition disintegrant, assign
Shape agent, flavouring and food coloring, all additives meet food hygiene and safety requirements, using direct powder compression skill
Art, formed and have effigurate proanthocyanidin effervescent tablet.Optimize apple peel procyanidins extraction process in research, and will
It is developed into proanthocyanidin effervescent tablet, and it is bad that the effervescent tablet overcomes conventional oral type health products taste inconvenient to carry and edible
Shortcoming, making full use of for resource is realized, and a kind of novel healthy food can be increased, so as to improve health of people situation, carried
High quality of life.But sticking easily occurs during its film-making, what is obtained is not high containing tablet stability.
The content of the invention
It is an object of the invention to provide a kind of method is simple, cost is low, be easy to industrialized production, products obtained therefrom contains more
High blueberry anthocyanin, possess more obvious sight protectio, refresh oneself it is eye-catching, replenish the calcium, strengthen the multiple actions such as immunity of organisms
Compound lozenge.
It is a further object to provide a kind of preparation method of the above-mentioned compound lozenge of blueberry.
The aspergillus oryzae that the present invention uses isA.orgzae SP-01。
Specifically, technical scheme is as follows：
A kind of compound lozenge of blueberry, by the component of following ratio of weight and number：40 ~ 60 parts of blueberry anthocyanin extract powder, calcium powder 6 ~ 10
Part, 15 ~ 25 parts of seawood meal, 5 ~ 15 parts of peppermint oil, 1 ~ 5 part of sterculia seed powder, 1 ~ 5 part of chrysanthemum powder, 1 ~ 5 part of Lychee juice, soybean protein
50 ~ 70 parts of solution, appropriate amount of water.
Preferably, the compound lozenge of the blueberry include following weight fraction than component：50 parts of blueberry anthocyanin extract powder, calcium
8 parts of powder, 20 parts of seawood meal, 10 parts of peppermint oil, 4 parts of sterculia seed powder, 4 parts of chrysanthemum powder, 4 parts of Lychee juice, soy bean proteinous soln 60.
It is prepared by following steps：
（1）60 ~ 80 parts of high quality white rice is taken, clear water is cleaned, and is added water enchroachment (invasion) to steep to rice and is reached no hard core, will be invaded the rice that soaks and is put into
Boil ripe without viscous to rice in electric cooker, then cooked rice is dispensed to container, inoculation aspergillus oryzae and simultaneously mixed, is placed in 35
DEG C, ferment 4 ~ 6 days under more than 90% damp condition；The aspergillus oryzae inoculum concentration is 2 ~ 4%；
（2）Take the rice after fermentation 4 ~ 6 days to be put into container, add the phosphate buffer of its quality 10 ~ 20%, after homogeneous 3min,
5min is centrifuged under 4200r/min, takes supernatant standby；The phosphate buffer pH is 6.5 ~ 7.5；
Preferably, the rice after fermenting 4 days is taken to be extracted.
（3）Blueberry fresh fruit is cleaned, fast frozen is carried out to blueberry fresh fruit with liquid nitrogen, quickly blueberry is smashed to pieces, then added
The step of its quality 5 ~ 10%（2）Gained supernatant, it is well mixed, it is dry in -80 DEG C of freezings with freeze drier after 10 ~ 30min
It is dry, blueberry dry powder is made；Moisture in the blueberry dry powder should be less than 5%；The liquid nitrogen temperature be -30 ~ -50 DEG C, flow be 4 ~
5m/s；
（4）Blueberry dry powder is taken, according to 1g：Blueberry dry powder and acetum are well mixed by 10 ~ 30ml solid-liquid ratio, use citric acid
PH to 2 ~ 4 is adjusted, at 40 ~ 60 DEG C, 420w power microwaves processing 20s, 60 ~ 130min is extracted, obtains anthocyanidin crude extract；Institute
It is 3 ~ 4mol/L to state acetate concentration；
（5）Anthocyanidin crude extract is taken, adds the citric acid of its volume 5 ~ 8%, the step of adding its volume 5 ~ 8%（2）Gained supernatant
Liquid, be extracted with ethyl acetate 3 times, non-ester layer is added in D101 macroporous resin columns, first cleaned with ultra-pure water it is de-, then with ethanol-
Aqueous systems elute, and collect 50% ethanol eluate, are concentrated under reduced pressure, and are freeze-dried, and obtain refined anthocyanidin powder.The citric acid
PH is 3 ~ 5, and concentration is 0.3 ~ 0.5g/ml；
（6）Take refined 40 ~ 60 parts of anthocyanidin powder, 15 ~ 25 parts of seawood meal, 5 ~ 15 parts of peppermint oil, 1 ~ 5 part of sterculia seed powder, wolfberry fruit powder 1
~ 5 parts, 1 ~ 5 part of Lychee juice, 5 ~ 10 parts of calcium powder, 16 ~ 32 parts of saleratus powder is well mixed, and it is soft to add 5% absolute ethyl alcohol moistening system
Material, 2 ~ 3h is then dried in 40 ~ 50 DEG C of blast driers, cross 100 mesh sieve whole grains and obtain raw material grain；The calcium powder and bicarbonate
Potassium powder portion rate is（20~25）：80；
（7）Raw material grain is mixed for 100 ~ 200 parts with soy bean proteinous soln, 500rpm stirs, and adds transglutaminase
10 ~ 20 parts, and quick oscillation makes this mixed liquor be uniformly dispersed, and this mixing liquid then is tied up into 900rpm, 40 DEG C of magnetic force stirs
Device effect 120 ~ 150min of lower reaction is mixed, then centrifuges 1min at 500 rpm, removes oil phase and with brine 2 times,
1min is centrifuged at 500 rpm collects microcapsule granule；
（8）Polyethylene glycol is dissolved at 70 ~ 75 DEG C, anhydrous citric acid powder is added and is well mixed, by mixture powder after cooling
It is broken, cross 80 mesh sieves and obtain acid source；
（9）By gained microcapsule granule and acid source 1:1 is well mixed, adds 2 ~ 3%L- leucines and 3 ~ 4% poly- second two in mass ratio
The powder of alcohol 6000, rotary pelleting machine film-making is sent into after being well mixed, obtains the compound lozenge of blueberry.
As a further improvement on the present invention, in the extraction of the blueberry anthocyanin, addition aspergillus oryzae fermentation rice extraction
Thing, suppress polyphenol oxidase using its active material, so as to improve the recovery rate of anthocyanidin.
Rice contains vanillic acid, syringic acid, forulic acid, coumaric acid and the styrene acid of free state, while also contains
Syringic acid, forulic acid, coumaric acid and the styrene acid of reference state, wherein the forulic acid of free state and reference state is major phenolic
Material, aldehydes matter have very strong antioxidation, can neutralize the free radical in human body, have to health and protect well
Shield acts on.
Utilize aspergillus oryzaeA.orgzaeSP-01 fermentation rice, then extracts the aldehydes matter in fermentation rice, its is main
Aldehydes matter is kojic acid and forulic acid, compared to the kojic acid and forulic acid of same concentration, is obtained in fermenting rice extract from aspergillus
The forulic acid of kojic acid there is stronger antioxidation.Suppress polyphenol oxidase using the material, blueberry anthocyanin can be improved
Recovery rate.
Effervescent tablet is using suitable bronsted lowry acids and bases bronsted lowry as a kind of tablet made of disintegrant, and effervescent tablet can produce a large amount of two after entering water
For carbon oxide gas so as to dissolve rapidly, drug effect is rapid, and bioavilability is high, and easy to carry and cost is low, due to effervesce system
Contain acid source and alkali source in agent, as long as there is the presence of minor amount of water, it is easy to trigger acid-base reaction, be difficult to control once reacting
System, have a strong impact on the stability of preparation.In order to improve the stability of effervescent formulation, with microcapsules by alkali source and active material bag
Wrap up in, acid source is wrapped up using PEG, then pelletize, be that soda acid separates.
As a further improvement on the present invention, the compound lozenge of the blueberry uses effervescent tablet manufacturing technology principle, while profit
Alkali source is wrapped up with microcapsules technology, improves the stability of lozenge.
Microcapsules technology is as drug delivery system, in medical field research for a long time, in the present invention, the medicine such as blueberry anthocyanin
Thing can not only improve its inoxidizability after microencapsulation, while active component not influenceed by vivo environment, preferably
Play medicinal curative effect.The alkali source of encapsulation, it is avoided that in the compound lozenge of blueberry and is contacted with acid source, it is compound to improve blueberry
The stability of lozenge.
Seawood meal is rich in algal polysaccharides, mannitol, amino acid, protein, vitamin and potassium, iron, calcium, phosphorus, iodine, selenium, cobalt
Deng trace element, vitamin A and the main matter that protein is synthesis visual purple.
Peppermint oil is rich in alcohols material and letones, can improve body immunity.In the present invention, made using peppermint oil
For flavouring, the flavor of the raising compound lozenge of blueberry, or the lubricant of the compound lozenge of blueberry, reduce and occur during film-making
Sticking, improve production efficiency.
Lychee juice contains folic acid, arginine, color ammonia containing glucose, sucrose, protein, fat and vitamin A, B, C etc.
The various nutrients such as acid, it is highly beneficial to health.In the present invention, by the use of Lychee juice as flavouring, it is compound to improve blueberry
The sweet taste of lozenge；On the other hand, vitamin A is one of main synthetic of visual purple in Lychee juice, and addition Lychee juice can improve
The effect of blueberry compound lozenge.
Calcium powder, main matter CaCO3, in the present invention, as the calcium of calcium source supplement human body, on the other hand, with carbonic acid
Hydrogen potassium prepares the compound lozenge of blueberry as alkali source, and the proportioning of specific calcium powder and saleratus can improve the stability of lozenge.
The sterculia seed, chrysanthemum powder, wolfberry fruit powder can improve body immunity, have the effect of fine to sight protectio.
The compound lozenge of blueberry that the present invention is prepared, can be directly buccal, also can be placed in water and takes after mixing it with water.
The beneficial effects of the invention are as follows：
1st, kojic acid and forulic acid are mainly contained in aspergillus oryzae fermentation rice product, can effectively suppresses polyphenol oxidase enzyme activity in blueberry
Property, handled using liquid nitrogen and crush blueberries, significantly reduced the activity for aoxidizing more phenolase, improve the extraction of follow-up anthocyanidin
Rate；
2nd, seawood meal, calcium powder, peppermint oil, sterculia seed powder, wolfberry fruit powder, the raw material such as Lychee juice are added, improve health care in lozenge into
Point；Seawood meal contains abundant protein, vitamin and trace element, and Lychee juice contains abundant vitamin A, with protein
Collective effect, promoting visual purple synthesis, sterculia seed powder, chrysanthemum powder are to heat-clearing and fire-reducing, flat liver improving eyesight, promote skin metabolism,
Anti-aging, improving skin physiology state and dysfunction has effect well.Further improve the lozenge sight protectio, carry
The eye-catching effect of god, peppermint oil, calcium powder, etc. be the natural material with medicinal efficacy, improve the health-care efficacy of lozenge.
3rd, in aspergillus oryzae solid fermentation rice extract solution, containing abundant polyphenols, can effectively with linoleic acid
Radical reaction caused by autoxidation protects beta carotene, is advantageous to the synthesis of visual purple, and then protect eyesight；Meanwhile extract
Active component kojic acid and forulic acid in liquid have high anti-oxidation activity, can be more effectively clear compared with pure kojic acid and forulic acid
Except DPPH free radicals, health is protected；
4th, lozenge healthcare active microencapsulation can effectively be controlled into active component releasing in human body using soybean protein
Put, improve the functioning efficiency of active component, while microcapsules can protect blueberry anthocyanin not oxidized, when improving its activity holding
Between.Lozenge is prepared into effervescent tablet, not only can be oral, water delivery service, instant edible can also be dissolved in.
5th, this product raw material is all from natural products, meets requirement of the social people to food " matter " now, has fine
Development prospect.
Embodiment
With reference to specific embodiment, the present invention is further described, and not as limitation of the present invention.
Embodiment 1
（1）60 parts of high quality white rice is taken, clear water is cleaned, and is added water enchroachment (invasion) to steep to rice and is reached no hard core, will be invaded the rice that soaks and is put into electricity
Boil ripe without viscous to rice in pot for cooking rice, then cooked rice dispensed to container, inoculation aspergillus oryzae and simultaneously mixed, be placed in 35 DEG C,
Fermented 4 days under more than 90% damp condition；The aspergillus oryzae inoculum concentration is 2%；
（2）Take the rice after fermentation 4 days to be put into container, add the phosphate buffer of its quality 10%, after homogeneous 3min,
5min is centrifuged under 4200r/min, takes supernatant standby；The phosphate buffer pH is 6.5；
（3）Blueberry fresh fruit is cleaned, fast frozen is carried out to blueberry fresh fruit with liquid nitrogen, quickly blueberry is smashed to pieces, then adds its matter
The step of measuring 5%（2）Gained supernatant, it is well mixed, with freeze drier in -80 DEG C of freeze-dryings, obtained blueberry after 10min
Dry powder；Moisture in the blueberry dry powder should be less than 5%；The liquid nitrogen temperature is -50 DEG C, flow 4m/s；
（4）Blueberry dry powder is taken, according to 1g：Blueberry dry powder and acetum are well mixed by 10ml solid-liquid ratio, are adjusted with citric acid
PH to 4 is saved, at 40 DEG C, 420w power microwaves processing 20s, 60min is extracted, obtains anthocyanidin crude extract；The acetate concentration
For 3mol/L；
（5）Anthocyanidin crude extract is taken, adds the citric acid of its volume 5%, the step of adding its volume 5%（2）Gained supernatant, use
Ethyl acetate is extracted 3 times, and non-ester layer is added in D101 macroporous resin columns, is first cleaned and taken off with ultra-pure water, then uses ethanol-water system
Elution, 50% ethanol eluate is collected, is concentrated under reduced pressure, be freeze-dried, obtain refined anthocyanidin powder.The citric acid pH is 3,
Concentration is 0.3g/ml；
（6）Take refined 40 parts of anthocyanidin powder, 15 parts of seawood meal, 5 parts of peppermint oil, 1 part of sterculia seed powder, 1 part of wolfberry fruit powder, Lychee juice 1
Part, 5 parts of calcium powder, 16 parts of saleratus powder is well mixed, adds 5% absolute ethyl alcohol moistening and makes soft material, then in 40 DEG C of forced air dryings
2h is dried in machine, 100 mesh sieve whole grains is crossed and obtains raw material grain；The calcium powder is 2 with saleratus powder portion rate：8；
（7）Raw material grain is mixed for 50 parts with soy bean proteinous soln, 500rpm stirs, and adds 10 parts of transglutaminase,
And quick oscillation makes this mixed liquor be uniformly dispersed, this mixing liquid is then tied up into 900rpm, 40 DEG C of magnetic stirring apparatus effect
Lower reaction 120min, then centrifuges 1min at 500 rpm, removes oil phase and with brine 2 times, at 500 rpm from
Heart 1min collects microcapsule granule；
（8）Polyethylene glycol is dissolved at 70 DEG C, anhydrous citric acid powder is added and is well mixed, crush mixture after cooling,
Cross 80 mesh sieves and obtain acid source；
（9）By gained microcapsule granule and acid source 1:1 is well mixed, adds 2%L- leucines and 3% polyethylene glycol in mass ratio
6000 powder, rotary pelleting machine film-making is sent into after being well mixed, obtains the compound lozenge of blueberry.
In the present embodiment, blueberry anthocyanin recovery rate is 340mg/100g blueberries；The compound lozenge of blueberry is complete in water
Dissolution time is 72s.
Embodiment 2
（1）80 parts of high quality white rice is taken, clear water is cleaned, and is added water enchroachment (invasion) to steep to rice and is reached no hard core, will be invaded the rice that soaks and is put into electricity
Boil ripe without viscous to rice in pot for cooking rice, then cooked rice dispensed to container, inoculation aspergillus oryzae and simultaneously mixed, be placed in 35 DEG C,
Fermented 6 days under more than 90% damp condition；The aspergillus oryzae inoculum concentration is 4%；
（2）Take the rice after fermentation 6 days to be put into container, add the phosphate buffer of its quality 10 ~ 20%, after homogeneous 3min,
5min is centrifuged under 4200r/min, takes supernatant standby；The phosphate buffer pH is 7.5；
（3）Blueberry fresh fruit is cleaned, fast frozen is carried out to blueberry fresh fruit with liquid nitrogen, quickly blueberry is smashed to pieces, then adds its matter
The step of amount 5 ~ 10%（2）Gained supernatant, it is well mixed, with freeze drier in -80 DEG C of freeze-dryings, obtained indigo plant after 30min
Certain kind of berries dry powder；Moisture in the blueberry dry powder should be less than 5%；The liquid nitrogen temperature is -50 DEG C, flow 5m/s；
（4）Blueberry dry powder is taken, according to 1g：Blueberry dry powder and acetum are well mixed by 10 ~ 30ml solid-liquid ratio, use citric acid
PH to 4 is adjusted, at 60 DEG C, 420w power microwaves processing 20s, 60 ~ 130min is extracted, obtains anthocyanidin crude extract；The vinegar
Acid concentration is 4mol/L.
（5）Anthocyanidin crude extract is taken, adds the citric acid of its volume 8%, the step of adding its volume 8%（2）Gained supernatant
Liquid, be extracted with ethyl acetate 3 times, non-ester layer is added in D101 macroporous resin columns, first cleaned with ultra-pure water it is de-, then with ethanol-
Aqueous systems elute, and collect 50% ethanol eluate, are concentrated under reduced pressure, and are freeze-dried, and obtain refined anthocyanidin powder.The citric acid
PH is 5, concentration 0.5g/ml.
（6）Take refined 60 parts of anthocyanidin powder, 25 parts of seawood meal, 15 parts of peppermint oil, 5 parts of sterculia seed powder, 5 parts of wolfberry fruit powder, litchi
5 parts of juice of branch, 10 parts of calcium powder, 32 parts of saleratus powder is well mixed, adds 5% absolute ethyl alcohol moistening and makes soft material, then in 50 DEG C of drums
3h is dried in wind drying machine, 100 mesh sieve whole grains is crossed and obtains raw material grain；The calcium powder is 3 with saleratus powder portion rate：8；
（7）Raw material grain is mixed for 70 parts with soy bean proteinous soln, 500rpm stirs, and adds 20 parts of transglutaminase,
And quick oscillation makes this mixed liquor be uniformly dispersed, this mixing liquid is then tied up into 900rpm, 40 DEG C of magnetic stirring apparatus effect
120 ~ 150min of lower reaction, then centrifuges 1min at 500 rpm, oil phase is removed and with brine 2 times, in 500rpm
Lower centrifugation 1min collects microcapsule granule；
（8）Polyethylene glycol is dissolved at 70 ~ 75 DEG C, anhydrous citric acid powder is added and is well mixed, by mixture powder after cooling
It is broken, cross 80 mesh sieves and obtain acid source；
（9）By gained microcapsule granule and acid source 1:1 is well mixed, adds 2 ~ 3%L- leucines and 3 ~ 4% poly- second two in mass ratio
The powder of alcohol 6000, rotary pelleting machine film-making is sent into after being well mixed, obtains the compound lozenge of blueberry.
In the present embodiment, blueberry anthocyanin recovery rate is 327mg/100g blueberries；The compound lozenge of blueberry is complete in water
Dissolution time is 76s.
Embodiment 3
（1）70 parts of high quality white rice is taken, clear water is cleaned, and is added water enchroachment (invasion) to steep to rice and is reached no hard core, will be invaded the rice that soaks and is put into electricity
Boil ripe without viscous to rice in pot for cooking rice, then cooked rice dispensed to container, inoculation aspergillus oryzae and simultaneously mixed, be placed in 35 DEG C,
Fermented 4 days under more than 90% damp condition；The aspergillus oryzae inoculum concentration is 3%；
（2）Take the rice after fermentation 4 days to be put into container, add the phosphate buffer of its quality 10 ~ 20%, after homogeneous 3min,
5min is centrifuged under 4200r/min, takes supernatant standby；The phosphate buffer pH is 7；
（3）Blueberry fresh fruit is cleaned, fast frozen is carried out to blueberry fresh fruit with liquid nitrogen, quickly blueberry is smashed to pieces, then adds its matter
The step of measuring 8%（2）Gained supernatant, it is well mixed, with freeze drier in -80 DEG C of freeze-dryings, obtained blueberry after 20min
Dry powder；Moisture in the blueberry dry powder should be less than 5%；The liquid nitrogen temperature is -40 DEG C, flow 4m/s；
（4）Blueberry dry powder is taken, according to 1g：Blueberry dry powder and acetum are well mixed by 20ml solid-liquid ratio, are adjusted with citric acid
PH to 3 is saved, at 50 DEG C, 420w power microwaves processing 20s, 70min is extracted, obtains anthocyanidin crude extract；The acetate concentration
For 3mol/L；
（5）Anthocyanidin crude extract is taken, adds the citric acid of its volume 6%, the step of adding its volume 6%（2）Gained supernatant, use
Ethyl acetate is extracted 3 times, and non-ester layer is added in D101 macroporous resin columns, is first cleaned and taken off with ultra-pure water, then uses ethanol-water system
Elution, 50% ethanol eluate is collected, is concentrated under reduced pressure, be freeze-dried, obtain refined anthocyanidin powder.The citric acid pH is 4,
Concentration is 0.4g/ml；
（6）Take refined 50 parts of anthocyanidin powder, 20 parts of seawood meal, 10 parts of peppermint oil, 4 parts of sterculia seed powder, 4 parts of wolfberry fruit powder, Lychee juice 4
Part, 8 parts of calcium powder, 32 parts of saleratus powder is well mixed, adds 5% absolute ethyl alcohol moistening and makes soft material, then in 40 ~ 50 DEG C of air blast
2 ~ 3h is dried in drying machine, 100 mesh sieve whole grains is crossed and obtains raw material grain；
（7）Raw material grain is mixed for 60 parts with soy bean proteinous soln, 500rpm stirs, and adds transglutaminase 12 part,
And quick oscillation makes this mixed liquor be uniformly dispersed, this mixing liquid is then tied up into 900rpm, 40 DEG C of magnetic stirring apparatus effect
Lower reaction 130min, then centrifuges 1min at 500 rpm, removes oil phase and with brine 2 times, at 500 rpm from
Heart 1min collects microcapsule granule；
（8）Polyethylene glycol is dissolved at 70 ~ 75 DEG C, anhydrous citric acid powder is added and is well mixed, by mixture powder after cooling
It is broken, cross 80 mesh sieves and obtain acid source；
（9）By gained microcapsule granule and acid source 1:1 is well mixed, adds 2%L- leucines and 3% polyethylene glycol in mass ratio
6000 powder, rotary pelleting machine film-making is sent into after being well mixed, obtains the compound lozenge of blueberry.
In the present embodiment, blueberry anthocyanin recovery rate is 343mg/100g blueberries；The compound lozenge of blueberry is complete in water
Dissolution time is 71s.
Embodiment 4
The present embodiment is comparative example.
The formula of the present embodiment is：10 kilograms of blueberry polysaccharide, 5 kilograms of vitamin C, 7 kilograms of starch, 15 kilograms of citric acid,
20 kilograms of sodium acid carbonate, 2 kilograms of Macrogol 6000,4 kilograms of hydroxypropyl cellulose.
Preparation method is：
(1) preparation of blueberry polysaccharide：
By Blue Bird Blueberry vacuum dehydrating at lower temperature, micronizer crushes (granularity is 200 mesh after crushing), the fruit after crushing
Powder adds 10 times of volumes of absolute ethyl alcohol, 80 DEG C of water-baths backflow degreasing 4h, volatilizes solvent, repeats extraction 2 times, decompression is filtered, and filter residue is waved
Dry solvent；Add 20 times of volume distilled water, 80 DEG C of water-bath refluxing extraction 2h, filter paper filtering, then add same volume distilled water to repeat to extract
Once, filtrate merges twice, vacuum concentration (60 DEG C, vacuum 0.095MPa) to original volume 1/5, Sevage method removing proteins, instead
Multiple to carry out to without albumin layer, adding absolute ethyl alcohol makes concentration of alcohol reach 80%, in 4 DEG C of refrigerator overnights (12h), centrifugation
(4000r/min, 10min), polysaccharide precipitation are respectively washed twice with absolute ethyl alcohol, acetone, ether successively, 60 DEG C of dryings to constant weight, i.e.,
Blueberry polysaccharide is obtained, it is standby.
(2) film-making：Blueberry polysaccharide, vitamin C and sodium acid carbonate are taken, is carried out dry-mixed；It is wet to add 1 kilogram of Macrogol 6000
It is mixed, and pelletize；Citric acid and filler are added, is carried out dry-mixed；1 kilogram of Macrogol 6000 wet mixing is added, and is pelletized；Cold wind is waved
It is dry；Hydroxypropyl cellulose is added, mixes, tabletting, produces.
In the present embodiment, blueberry anthocyanin recovery rate is 205mg/100g blueberries；The compound lozenge of blueberry is complete in water
Dissolution time is 79s.
Each embodiment measures compound lozenge parameter such as table 1.
Compound lozenge parameters in 1 each embodiment of table
The above embodiment of the present invention scheme is only the description of the invention and can not limit the present invention, will with the right of the present invention
Any change in book suitable implication and scope is asked, is all considered to be and is included within the scope of the claims.
Claims (7)
1. a kind of compound lozenge of blueberry, it is characterised in that by the component of following ratio of weight and number：Blueberry anthocyanin extract powder 40 ~
60 parts, 6 ~ 10 parts of calcium powder, 15 ~ 25 parts of seawood meal, 5 ~ 15 parts of peppermint oil, 1 ~ 5 part of sterculia seed powder, 1 ~ 5 part of chrysanthemum powder, Lychee juice 1 ~
5 parts, 50 ~ 70 parts of soy bean proteinous soln, appropriate amount of water.
2. the preparation method of the compound lozenge of a kind of blueberry as claimed in claim 1, it is characterised in that comprise the following steps：
（1）60 ~ 80 parts of high quality white rice is taken, clear water is cleaned, and is added water enchroachment (invasion) to steep to rice and is reached no hard core, will be invaded the rice that soaks and is put into
Boil ripe without viscous to rice in electric cooker, then cooked rice is dispensed to container, inoculation aspergillus oryzae and simultaneously mixed, is placed in 35
DEG C, ferment 4 ~ 6 days under more than 90% damp condition；
（2）Take the rice after fermentation 4 ~ 6 days to be put into container, add the phosphate buffer of its quality 10 ~ 20%, after homogeneous 3min,
5min is centrifuged under 4200r/min, takes supernatant standby；
（3）Blueberry fresh fruit is cleaned, fast frozen is carried out to blueberry fresh fruit with liquid nitrogen, quickly blueberry is smashed to pieces, then adds its matter
The step of amount 5 ~ 10%（2）Gained supernatant, it is well mixed, with freeze drier in -80 DEG C of freeze-dryings, system after 10 ~ 30min
Obtain blueberry dry powder；
（4）Blueberry dry powder is taken, according to 1g：Blueberry dry powder and acetum are well mixed by 10 ~ 30ml solid-liquid ratio, use citric acid
PH to 2 ~ 4 is adjusted, at 40 ~ 60 DEG C, 420w power microwaves processing 20s, 60 ~ 130min is extracted, obtains anthocyanidin crude extract；
（5）Anthocyanidin crude extract is taken, adds the citric acid of its volume 5 ~ 8%, the step of adding its volume 5 ~ 8%（2）Gained supernatant
Liquid, be extracted with ethyl acetate 3 times, non-ester layer is added in D101 macroporous resin columns, first cleaned with ultra-pure water it is de-, then with ethanol-
Aqueous systems elute, and collect 50% ethanol eluate, are concentrated under reduced pressure, and are freeze-dried, and obtain refined anthocyanidin powder；
（6）Take refined 40 ~ 60 parts of anthocyanidin powder, 15 ~ 25 parts of seawood meal, 5 ~ 15 parts of peppermint oil, 1 ~ 5 part of sterculia seed powder, wolfberry fruit powder 1
~ 5 parts, 1 ~ 5 part of Lychee juice, 5 ~ 10 parts of calcium powder, 16 ~ 32 parts of saleratus powder is well mixed, and it is soft to add 5% absolute ethyl alcohol moistening system
Material, 2 ~ 3h is then dried in 40 ~ 50 DEG C of blast driers, cross 100 mesh sieve whole grains and obtain raw material grain；
（7）Raw material grain is mixed for 50 ~ 70 parts with soy bean proteinous soln, 500rpm stirs, add transglutaminase 10 ~
20 parts, and quick oscillation makes this mixed liquor be uniformly dispersed, and this mixing liquid then is tied up into 900rpm, 40 DEG C of magnetic stirring apparatus
Effect 120 ~ 150min of lower reaction, then centrifuges 1min at 500 rpm, removes oil phase and with brine 2 times,
1min is centrifuged under 500rpm and collects microcapsule granule；
（8）Polyethylene glycol is dissolved at 70 ~ 75 DEG C, anhydrous citric acid powder is added and is well mixed, by mixture powder after cooling
It is broken, cross 80 mesh sieves and obtain acid source；
（9）By gained microcapsule granule and acid source 1:1 is well mixed, adds 2 ~ 3%L- leucines and 3 ~ 4% poly- second two in mass ratio
The powder of alcohol 6000, rotary pelleting machine film-making is sent into after being well mixed, obtains the compound lozenge of blueberry.
3. the preparation method of the compound lozenge of blueberry according to claim 2, it is characterised in that the aspergillus oryzae inoculum concentration is
2~4%。
4. the preparation method of the compound lozenge of blueberry according to claim 2, it is characterised in that the phosphate buffer pH is
6.5 ~ 7.5, the acetate concentration is 3 ~ 4mol/L.
5. the preparation method of the compound lozenge of blueberry according to claim 2, it is characterised in that the water in the blueberry dry powder
5% should be less than by dividing；The liquid nitrogen temperature is -30 ~ -50 DEG C, and flow is 4 ~ 5m/s.
6. the preparation method of the compound lozenge of blueberry according to claim 2, it is characterised in that the citric acid pH is 3 ~ 5,
Concentration is 0.3 ~ 0.5g/ml.
7. the preparation method of the compound lozenge of blueberry according to claim 2, it is characterised in that the calcium powder and saleratus
Powder portion rate is（20~25）：80.
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Cited By (2)
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