CN107822128A - 一种山楂菊粉咀嚼片及其配制方法 - Google Patents
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Abstract
本发明公开了一种山楂菊粉咀嚼片及其配制方法,属于保健食品技术领域;本发明山楂菊粉咀嚼片,包括如下原料:按质量份数计,山楂8‑12份、菊粉84‑88份、甘露醇2份、硬脂酸镁2份;其配制方法包括如下步骤:按照质量份数计,将上述原料混合后经过超微粉碎、造粒、烘干、压片、包装。本发明提供的山楂菊粉咀嚼片具有调节血脂、降血糖等功能,易于吸收,而且口感好,无毒副作用,具有良好的保健功效。
Description
技术领域
本发明属于保健食品技术领域,尤其涉及一种山楂菊粉咀嚼片及其配制方法。
背景技术
菊粉具有控制血脂、降低血糖、促进矿物质的吸收、调节肠道微生物菌群,改善肠道健康,防止便秘、抑制有毒发酵产物的生成,保护肝脏,预防结肠癌等多种保健功能。
山楂具有降血脂防治心血管疾病,降低血压和胆固醇、软化血管及利尿和镇静作用;开胃消食,特别对消肉食积滞作用更好。可治疗腹泻、抗衰老,山楂所含的黄酮类和维生素C、胡萝卜素等物质能阻断并减少自由基的生成,能增强机体的免疫力,有防衰老、抗癌的作用。
发明内容
本发明的目的在于提供一种山楂菊粉咀嚼片及其配制方法,该山楂菊粉咀嚼片具有调节血脂、降血糖等功能,易于吸收,而且口感好,无毒副作用,是一种功效具佳的保健品。
本发明是这样实现的,一种山楂菊粉咀嚼片,包括如下原料:
山楂、菊粉、甘露醇、硬脂酸镁。
优选地,按质量份数计,所述咀嚼片中各原料如下:
优选地,按质量份数计,所述咀嚼片中各原料如下:
优选地,所述菊粉为菊芋菊粉。
本发明进一步提供了一种山楂菊粉咀嚼片的配制方法,所述配制方法包括如下步骤:
步骤一:按照质量份数计,称取山楂8-12份,经过超微粉碎,称取菊粉84-88份、甘露醇2份,过100目筛,混合后得到均匀粉末;
步骤二:按照无水乙醇体积/粉末质量为2L/10kg的比例缓慢喷洒无水乙醇到所述粉末上,同时不断搅拌,使其混合均匀,制成软料,再过60目筛得到混合物颗粒;
步骤三:将所述混合物颗粒放置于恒温烘箱,在60℃干燥15min~30min得干燥颗粒物;
步骤四:按质量分数计,在所述干燥颗粒物中加入2份硬脂酸镁,混匀后送入压片机进行压片即得山楂菊粉咀嚼片,再包装即为成品。
优选地,步骤三中,所述干燥颗粒物中水分的重量含量控制为3.0%。
本发明具有以下有益效果:本发明提供的山楂菊粉咀嚼片具有调节血脂、降血糖等功能,易于吸收,而且口感好,无毒副作用,是一种功效具佳的保健品。
具体实施方式
下面对本发明实施例中的技术方案进行清楚、完整地描述,显然,所描述的实施例仅仅是本发明一部分实施例,而不是全部的实施例。基于本发明中的实施例,本领域普通技术人员在没有做出创造性劳动前提下所获得的所有其他实施例,都属于本发明保护的范围。
实施例1
步骤一:按照质量份数计,称取山楂8份,经过超微粉碎,称取菊芋菊粉88份、甘露醇2份,过100目筛,混合后得到均匀粉末;
步骤二:按照无水乙醇体积/粉末质量为2L/10kg的比例缓慢喷洒无水乙醇到粉末上,同时不断搅拌,使其混合均匀,制成软料,再过60目筛得到混合物颗粒;
步骤三:将混合物颗粒放置于恒温烘箱,在60℃干燥15min~30min得干燥颗粒物,控制干燥颗粒物中水分的重量含量为3.0%。
步骤四:按质量分数计,在干燥颗粒物中加入2份硬脂酸镁,混匀后送入压片机进行压片即得山楂菊粉咀嚼片,再包装即为成品。
实施例2
步骤一:按照质量份数计,称取山楂10份,经过超微粉碎,称取菊芋菊粉86份、甘露醇2份,过100目筛,混合后得到均匀粉末;
步骤二:按照无水乙醇体积/粉末质量为2L/10kg的比例缓慢喷洒无水乙醇到粉末上,同时不断搅拌,使其混合均匀,制成软料,再过60目筛得到混合物颗粒;
步骤三:将混合物颗粒放置于恒温烘箱,在60℃干燥15min~30min得干燥颗粒物,控制干燥颗粒物中水分的重量含量为3.0%。
步骤四:按质量分数计,在干燥颗粒物中加入2份硬脂酸镁,混匀后送入压片机进行压片即得山楂菊粉咀嚼片,再包装即为成品。
实施例3
步骤一:按照质量份数计,称取山楂12份,经过超微粉碎,称取菊芋菊粉84份、甘露醇2份,过100目筛,混合后得到均匀粉末;
步骤二:按照无水乙醇体积/粉末质量为2L/10kg的比例缓慢喷洒无水乙醇到粉末上,同时不断搅拌,使其混合均匀,制成软料,再过60目筛得到混合物颗粒;
步骤三:将混合物颗粒放置于恒温烘箱,在60℃干燥15min~30min得干燥颗粒物,控制干燥颗粒物中水分的重量含量为3.0%。
步骤四:按质量分数计,在干燥颗粒物中加入2份硬脂酸镁,混匀后送入压片机进行压片即得山楂菊粉咀嚼片,再包装即为成品。
将实施例1至3制得的山楂菊粉咀嚼片进行检测,测得咀嚼片的片重差异小于5%,咀嚼片形状完整,表面光滑,色泽均匀一致,入口柔顺、崩解性好,在30min内可全部崩解;检测得到的微生物指标如下表1所示,检测结果符合国家标准。
表1 山楂菊粉咀嚼片的微生物检测结果
以上所述仅为本发明的较佳实施例而已,并不用以限制本发明,凡在本发明的精神和原则之内所作的任何修改、等同替换和改进等,均应包含在本发明的保护范围之内。
Claims (6)
1.一种山楂菊粉咀嚼片,其特征在于,所述咀嚼片包括如下原料:
山楂、菊粉、甘露醇、硬脂酸镁。
2.如权利要求1所述的山楂菊粉咀嚼片,其特征在于,按质量份数计,所述咀嚼片中各原料如下:
3.如权利要求2所述的山楂菊粉咀嚼片,其特征在于,按质量份数计,所述咀嚼片中各原料如下:
4.如权利要求1-3任意一项所述的山楂菊粉咀嚼片,其特征在于,所述菊粉为菊芋菊粉。
5.一种山楂菊粉咀嚼片的配制方法,其特征在于,所述配制方法包括如下步骤:
步骤一:按照质量份数计,称取山楂8-12份,经过超微粉碎,称取菊粉84-88份、甘露醇2份,过100目筛,混合后得到均匀粉末;
步骤二:按照无水乙醇体积/粉末质量为2L/10kg的比例缓慢喷洒无水乙醇到所述粉末上,同时不断搅拌,使其混合均匀,制成软料,再过60目筛得到混合物颗粒;
步骤三:将所述混合物颗粒放置于恒温烘箱,在60℃干燥15min~30min得干燥颗粒物;
步骤四:按质量分数计,在所述干燥颗粒物中加入2份硬脂酸镁,混匀后送入压片机进行压片即得山楂菊粉咀嚼片,再包装即为成品。
6.如权利要求5所述的山楂菊粉咀嚼片的配制方法,其特征在于,步骤三中,所述干燥颗粒物中水分的重量含量控制在3.0%。
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