CN108567136A - 一种纳米级的茯苓消食粉 - Google Patents
一种纳米级的茯苓消食粉 Download PDFInfo
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Classifications
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- 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
- A23L31/00—Edible extracts or preparations of fungi; Preparation or treatment thereof
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- 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
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- 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
- 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
- A23L33/125—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives containing carbohydrate syrups; containing sugars; containing sugar alcohols; containing starch hydrolysates
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- 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
本发明属于保健食品技术领域,具体公开了一种纳米级的茯苓消食粉,由茯苓提取液、果蔬发酵液与糊化绿豆淀粉溶液混合得到的乳化液经高速均质后真空喷雾干燥成纳米级颗粒而制得,茯苓提取液经茯苓、人参、当归、青皮、甘草片、麦芽混合煎煮后浓缩至原体积的36%~48%而得。本发明的纳米级的茯苓消食粉,首先纳米级的颗粒有益于肠胃对有效成分的充分吸收,达到健胃养胃的效果,同时茯苓制成消食粉后食用更加方便。将茯苓、人参等原料煎煮后的滤渣投入发酵液中发酵提高了茯苓、人参等原料的利用率,糊化绿豆淀粉在乳化过程中消除抗营养因子后营养价值提高,富含的淀粉多糖强化茯苓消食粉的养胃功效。
Description
技术领域
本发明属于保健食品技术领域,具体涉及一种纳米级的茯苓消食粉。
背景技术
茯苓又称云苓、松苓、茯灵等,是寄生于松树根上的菌类。茯苓富含蛋白质、茯苓多糖、茯苓聚糖、茯苓酸、脂肪酸、卵磷脂、三萜类化合物等物质,具有健脾补气的功效。茯苓含有丰富的膳食纤维,可延长食物在胃肠道停留的时间,促进肠胃蠕动,防止胃溃疡。一般的茯苓食用方法包括煎汤煮茶以及制成茯苓膏等,在现代快节奏的生活中煎煮茯苓较为麻烦,茯苓膏在制备中添加人工试剂影响茯苓的效果,而且部分营养成分也不能被充分吸收。煎煮后的茯苓残渣被丢弃造成浪费。
中国专利201010294199.5,专利名称一种首乌茯苓膏的制备方法,申请日期2010年9月28日,公开了一种将茯苓、何首乌、生熟地、山楂、甘草等放锅中煎煮后滤汁加入蜂蜜收膏制成首乌茯苓膏的方法,煎煮后的茯苓被丢弃造成浪费。
发明内容
针对茯苓现有的食用方法存在营养成分不能充分吸收的问题,本发明的目的在于提供一种纳米级的茯苓消食粉,将茯苓的有效成分转移至纳米级的茯苓消食粉颗粒中,纳米颗粒容易被肠胃吸收消化,使茯苓的有效成分被充分吸收,达到养胃、健脾的保健效果。
本发明提供如下的技术方案:
一种纳米级的茯苓消食粉,所述茯苓消食粉由茯苓提取液、果蔬发酵液与糊化绿豆淀粉溶液混合得到乳化液,经高速均质后真空喷雾干燥成纳米级颗粒而制得。
经茯苓提取液、果蔬发酵液与糊化绿豆淀粉溶液混合后制成纳米级的茯苓消食粉,尺寸范围在100nm左右,容易被肠胃充吸收,提高人体对纳米级的茯苓消食粉中有效成分的充分吸收,促进茯苓中的营养成分被肠胃充分吸收,达到养胃、健脾的保健效果。果蔬发酵液是含有丰富的酶活性物质的低盐液体,可以增强人体免疫力,促进蛋白质、脂肪和多糖消化,强化茯苓提取液、糊化绿豆淀粉溶液中糖类物质的分解吸收。糊化绿豆淀粉中的低聚糖是人体肠道内的双歧杆菌的增殖因子,可以改善肠道菌群,促进肠胃对茯苓提取液、果蔬发酵液中营养成分的吸收。因此,本发明的纳米级的茯苓消食粉在肠胃中可被充分消化,茯苓有效成分能够被充分吸收,并且达到养胃健脾的保健效果。
作为本发明的一种改进,茯苓提取液经以下过程制成:将重量份的茯苓40~60份、人参20~28份、当归8~14份、青皮5~11份、甘草片3~10份、麦芽17~27份混合磨碎成细粒混合物,加入到重量份的水600~800份中煮沸15~25分钟,冷却过滤得煎煮液与滤渣,真空浓缩煎煮液至原体积的36%~48%即得茯苓提取液。人参具有增加胃纳的效果,有助于消除胃胀,搭配当归可以强化人参的健脾补气效果,青皮可以消除积食、气滞,有助于肠胃对茯苓消食粉的吸收,增强茯苓消食粉的养胃、健胃效果。甘草片可以补气益脾,同时甘草片具有类似糖皮质激素的作用,消除茯苓引起的口干、多尿的不足。麦芽含淀粉酶、转化糖酶、维生素B等,同时能促进胃酸、胃蛋白酶的轻度分泌,具有助消化作用,强化茯苓消食粉的健胃、消除积食的效果。
作为本发明的一种改进,果蔬发酵液经以下过程制成:(a)将重量份的下列组份:切成1~3cm长细段的萱藻23~37份、羊栖菜16~24份,及切成片的苹果80~100份、香蕉36~50份、柠檬10~22份加入发酵罐中,加入重量份的白砂糖100~150份、果胶酶2~5份、纤维素酶0.8~1.8份、水380~500份混合均匀,然后47~62℃下厌氧发酵24~72小时,搅拌速率为45~65 r/min;(b)向发酵罐中加入重量份的滤渣15~35份、调味液30~50份继续厌氧发酵36~60小时;(c)灭菌发酵罐中的混合物,然后超滤得到果蔬发酵液。萱藻和羊栖菜中含有丰富的不溶性膳食纤维,经发酵后进一步分解成小分子的纤维,能促进肠道蠕动,同时对有害物质的吸附和清除力强,起到健胃润肠效果。苹果含有的锌、铁等元素便于被肠壁吸收,促进肠胃蠕动,同时中和过多的胃酸等酸性物质,促进肠胃消化。香蕉中含有的硫胺素可以帮助消化,促进肠胃蠕动。柠檬中的维生素C可以开胃消食。通过将苹果、香蕉、柠檬发酵形成果蔬酵素,使苹果、香蕉、柠檬中的营养成分充分释放,并产生丰富的酶活性物质,转移至茯苓消食粉中,在增强茯苓消食粉养胃助消化功效的同时,赋予茯苓消食粉强化免疫力的效果。将滤渣加入到发酵罐中与苹果、香蕉、柠檬共同发酵,使滤渣中的营养成分经进一步发酵后转移到果蔬酵液中,提高各组份的利用。
作为本发明的一种改进,所述的调味液为鲜榨的苹果汁与柠檬汁的混合液,苹果汁与柠檬汁的重量比为1:0.1~0.3。通过添加调味液改善果蔬发酵液的口感,提高消食粉的口适性。
作为本发明的一种改进,所述糊化绿豆淀粉溶液经以下过程制备而成:将绿豆淀粉在160~200℃下翻炒30~40分钟,然后取重量份的翻炒后的绿豆淀粉20~50份投入500~800份的水中,搅拌加热至60~70℃并保持10~20分钟,然后加入重量份的α-淀粉酶0.4~1.2份,加热搅拌60~120分钟制成糊化绿豆淀粉溶液。先将绿豆淀粉在60~70℃下轻度的糊化10~20分钟,然后加入α-淀粉酶进行深度糊化,绿豆淀粉糊化后形成小分子的淀粉多糖,容易被肠胃吸收,促进肠胃消化,一方面提高茯苓消食粉的消化吸收,另一方面强化茯苓消食粉的养胃、健脾功效。
上述纳米级的茯苓消食粉的制备方法,包括以下步骤:
(1)取重量份的茯苓提取液100~120份、果蔬发酵液50~80份,以及抗氧化剂1~3份、分散剂2~5份、海藻胶4~7份搅拌均匀制成混合水液;
(2)取重量份的糊化绿豆淀粉溶液200~300份,加入海藻胶10~16份,在5000~7000r/min高速搅拌下缓慢加入混合水液制成乳化液,并在40~60℃保温1~3小时;
(3)将乳化液经压力为60~100MPa、转速为8000~10000r/min的高速均质过程处理后送入真空喷雾干燥机喷雾得到纳米级的茯苓消食粉。
将糊化绿豆淀粉溶液与混合水液混合制成乳化液后在40~60℃保温1~3小时,使绿豆中的抗营养因子被果蔬发酵液中的丰富的酶活性物质充分分解,提高茯苓纳米消食粉的吸收效率以及食用口感。糊化的绿豆淀粉起到富集果蔬发酵液、茯苓提取液中有效成分的作用,进而将乳化液经高速均质处理后经真空喷雾干燥得到尺寸范围为100±20nm的茯苓消食粉。海藻胶与萱藻、羊栖菜中的海藻盐互相强化,强化乳化液的乳化程度。
作为本发明方法的一种改进,所述抗氧化剂为虾青素、迷迭香酚或花青素中的一种。采用天然抗氧化剂使茯苓消食粉容易被吸收,而且抗氧化效果好。
作为本发明方法的一种改进,真空喷雾干燥的进风温度为50~70℃,出风温度为30~40℃,真空度为0.078~0.09MPa。采用低温真空喷雾干燥,喷雾干燥效果好,所得消食粉的颗粒均匀,干燥度高。
本发明的有益效果如下:
本发明的纳米级的茯苓消食粉,首先纳米级的颗粒有益于肠胃对有效成分的充分吸收,达到健胃养胃的效果,同时茯苓制成消食粉后食用更加方便。将茯苓、人参等原料煎煮后的滤渣投入发酵液中发酵提高了茯苓、人参等原料的利用率,糊化绿豆淀粉在乳化过程中消除抗营养因子后营养价值提高,富含的淀粉多糖强化茯苓消食粉的养胃功效。
具体实施方式
下面就本发明的具体实施方式作进一步说明。
如无特别说明,本发明中所采用的原料均可从市场上购得或是本领域常用的,如无特别说明,下述实施例中的方法均为本领域的常规方法。
实施例1
一种纳米级的茯苓消食粉,由茯苓提取液、果蔬发酵液与糊化绿豆淀粉溶液混合得到的乳化液经高速均质后真空喷雾干燥成纳米级颗粒而制得。
其中茯苓提取液优选经以下过程制备而成:将茯苓40g、人参20g、当归8g、青皮5g、甘草片3g、麦芽17g混合磨碎成细粒混合物,加入600g的水中煮沸15分钟,冷却过滤得煎煮液与滤渣,真空浓缩煎煮液至原体积的36%即得茯苓提取液。
果蔬发酵液优选经以下过程制备而成:(a)将下列组份:切成1~3cm长细段的萱藻23g、羊栖菜16g,及切成片的苹果80g、香蕉36g、柠檬10g加入发酵罐中,加入白砂糖100g、果胶酶2g、纤维素酶0.8g、水380g混合均匀,然后47℃下厌氧发酵24小时,搅拌速率为45 r/min;(b)向发酵罐中加入滤渣15g、调味液30g继续厌氧发酵36小时,调味液优选为鲜榨的苹果汁与柠檬汁的混合液,苹果汁与柠檬汁的重量比为1:0.1;(c)灭菌发酵罐中的混合发酵,然后超滤得到果蔬发酵液。
糊化绿豆淀粉溶液优选经以下过程制备而成:将绿豆淀粉在160℃下翻炒30分钟,然后取翻炒后的绿豆淀粉20g投入500g的水中,搅拌加热至60℃并保持10分钟,然后加入的α-淀粉酶0.4g,保持60℃下继续搅拌60分钟制成糊化绿豆淀粉溶液。
上述纳米级的茯苓消食粉的制备方法,包括以下步骤:
(1)取茯苓提取液100g、果蔬发酵液50g,以及抗氧化剂1g、分散剂2g、海藻胶4g搅拌均匀制成混合水液,抗氧化剂优选为虾青素;
(2)取糊化绿豆淀粉溶液200g并加入海藻胶10g,然后在5000r/min的高速搅拌下缓慢加入混合水液制成乳化液,然后在40℃保温1小时使乳化液充分乳化;
(3)将乳化液经压力为60MPa、转速为8000r/min高速均质过程处理后送入真空喷雾干燥机内喷雾得到纳米级的茯苓消食粉,真空喷雾干燥的进风温度为50℃,出风温度为30℃,真空度为0.078MPa。
经上述方法制备的纳米级的茯苓消食粉的粒径尺度为100±20nm,呈浅黄色球形或椭球形颗粒状,可溶于热水中服用,溶于水的浓度为15~25g/100g水,味道微甜,有水果香气。
实施例2
一种纳米级的茯苓消食粉,由茯苓提取液、果蔬发酵液与糊化绿豆淀粉溶液混合得到的乳化液经高速均质后真空喷雾干燥成纳米级颗粒而制得。
其中茯苓提取液优选经以下过程制备而成:将茯苓50g、人参24g、当归11g、青皮8g、甘草片6.5g、麦芽20g混合磨碎成细粒混合物,加入到700g的水中煮沸20分钟,冷却过滤得煎煮液与滤渣,真空浓缩煎煮液至原体积的42%即得茯苓提取液。
果蔬发酵液优选经以下过程制备而成:(a)将下列组份:切成1~3cm长细段的萱藻30g、羊栖菜20g,及切成片的苹果90g、香蕉43g、柠檬16g加入发酵罐中,加入白砂糖125g、果胶酶3.5g、纤维素酶1.3g、水440g混合均匀,然后55℃下厌氧发酵48小时,搅拌速率为55r/min;(b)向发酵罐中加入滤渣25g、调味液40g继续厌氧发酵48小时,其中调味液为鲜榨的苹果汁与柠檬汁的混合液,苹果汁与柠檬汁的重量比为1:0.2;(c)灭菌发酵罐中的产物发,然后超滤得到果蔬发酵液。
糊化绿豆淀粉溶液优选经以下过程制备而成:将绿豆淀粉在180℃下翻炒35分钟,然后取翻炒后的绿豆淀粉35g投入650g的水中,搅拌加热至65℃并保持15分钟,然后加入α-淀粉酶0.8g,保持64℃并继续加热搅拌90分钟制成糊化绿豆淀粉溶液。
上述纳米级的茯苓消食粉的制备方法,包括以下步骤:
(1)取茯苓提取液110g、果蔬发酵液65g,以及抗氧化剂2g、分散剂3.5g、海藻胶5.5g搅拌均匀制成混合水液,抗氧化剂优选迷迭香酚;
(2)取糊化绿豆淀粉溶液250g并加入海藻胶13g,然后在6000r/min的高速搅拌下缓慢加入混合水液制成乳化液,然后在50℃保温2小时使乳化液充分乳化;
(3)将乳化液经压力为80MPa、转速为9000r/min的高速均质过程处理后送入真空喷雾干燥机内喷雾得到纳米级的茯苓消食粉,真空喷雾干燥的进风温度为60℃,出风温度为35℃,真空度为0.084MPa。
经上述方法制备的纳米级的茯苓消食粉的粒径尺度为100±20nm,呈浅黄色球形或椭球形颗粒状,可溶于热水中服用,溶于水的浓度为15~25g/100g水,味道微甜,有水果香气。
实施例3
一种纳米级的茯苓消食粉,由茯苓提取液、果蔬发酵液与糊化绿豆淀粉溶液混合得到的乳化液经高速均质后真空喷雾干燥成纳米级颗粒而制得。
其中茯苓提取液优选经以下过程制备而成:将茯苓60g、人参28g、当归14g、青皮11g、甘草片10g、麦芽27g混合磨碎成细粒混合物,加入800g的水中煮沸25分钟,冷却过滤得煎煮液与滤渣,真空浓缩煎煮液至原体积的48%即得茯苓提取液。
果蔬发酵液优选经以下过程制备而成:(a)将下列组份:切成1~3cm长细段的萱藻37g、羊栖菜24g,及切成片的苹果100g、香蕉50g、柠檬22g加入发酵罐中,加入白砂糖150g、果胶酶5g、纤维素酶1.8g、水500g混合均匀,然后62℃下厌氧发酵72小时,搅拌速率为65 r/min;(b)向发酵罐中加入滤渣35g、调味液50g继续厌氧发酵60小时,其中调味液为鲜榨的苹果汁与柠檬汁的混合液,苹果汁与柠檬汁的重量比为1: 0.3;(c)灭菌发酵罐中的产物发,然后超滤得到果蔬发酵液。
糊化绿豆淀粉溶液优选经以下过程制备而成:将绿豆淀粉在200℃下翻炒40分钟,然后取翻炒后的绿豆淀粉50g投入800g的水中,搅拌加热至70℃并保持20分钟,然后加入α-淀粉酶1.2g,保持70℃继续加热搅拌120分钟制成糊化绿豆淀粉溶液。
上述纳米级的茯苓消食粉的制备方法,包括以下步骤:
(1)取茯苓提取液120g、果蔬发酵液80g,以及抗氧化剂3g、分散剂5g、海藻胶7g搅拌均匀制成混合水液,抗氧化剂优选花青素;
(2)取糊化绿豆淀粉溶液300g并加入海藻胶16g,然后在7000r/min的高速搅拌下缓慢加入混合水液制成乳化液,然后在60℃保温3小时使乳化液充分乳化;
(3)将乳化液经压力为100MPa、转速为10000r/min的高速均质过程处理后送入真空喷雾干燥机内喷雾得到纳米级的茯苓消食粉,真空喷雾干燥的进风温度为70℃,出风温度为40℃,真空度为0.09MPa。
经上述方法制备的纳米级的茯苓消食粉的粒径尺度为100±20nm,呈浅黄色球形或椭球形颗粒状,可溶于热水中服用,溶于水的浓度为15~25g/100g水,味道微甜,有水果香气。
Claims (8)
1.一种纳米级的茯苓消食粉,其特征在于,所述茯苓消食粉由茯苓提取液、果蔬发酵液与糊化绿豆淀粉溶液混合得到乳化液,经高速均质后真空喷雾干燥成纳米级颗粒而制得。
2.根据权利要求1所述的纳米级的茯苓消食粉,其特征在于,茯苓提取液经以下过程制成:将重量份的茯苓40~60份、人参20~28份、当归8~14份、青皮5~11份、甘草片3~10份、麦芽17~27份混合磨碎成细粒混合物,加入到重量份的水600~800份中煮沸15~25分钟,冷却过滤得煎煮液与滤渣,真空浓缩煎煮液至原体积的36%~48%即得茯苓提取液。
3.根据权利要求2所述的纳米级的茯苓消食粉,其特征在于,果蔬发酵液经以下过程制成:(a)将重量份的下列组份:切成1~3cm长细段的萱藻23~37份、羊栖菜16~24份,及切成片的苹果80~100份、香蕉36~50份、柠檬10~22份加入发酵罐中,加入重量份的白砂糖100~150份、果胶酶2~5份、纤维素酶0.8~1.8份、水380~500份混合均匀,然后47~62℃下厌氧发酵24~72小时,搅拌速率为45~65 r/min;(b)向发酵罐中加入重量份的滤渣15~35份、调味液30~50份继续厌氧发酵36~60小时;(c)灭菌发酵罐中的混合物,然后超滤得到果蔬发酵液。
4.根据权利要求3所述的纳米级的茯苓消食粉,其特征在于,所述的调味液为鲜榨的苹果汁与柠檬汁的混合液,苹果汁与柠檬汁的重量比为1:0.1~0.3。
5.根据权利要求1所述的纳米级的茯苓消食粉,其特征在于,所述糊化绿豆淀粉溶液经以下过程制备而成:将绿豆淀粉在160~200℃下翻炒30~40分钟,然后取重量份的翻炒后的绿豆淀粉20~50份投入500~800份的水中,搅拌加热至60~70℃并保持10~20分钟,然后加入重量份的α-淀粉酶0.4~1.2份,加热搅拌60~120分钟制成糊化绿豆淀粉溶液。
6.如权利要求1至5任一所述的纳米级的茯苓消食粉的制备方法,包括以下步骤:
(1)取重量份的茯苓提取液100~120份、果蔬发酵液50~80份,以及抗氧化剂1~3份、分散剂2~5份、海藻胶4~7份搅拌均匀制成混合水液;
(2)取重量份的糊化绿豆淀粉溶液200~300份,加入海藻胶10~16份,在5000~7000r/min高速搅拌下缓慢加入混合水液制成乳化液,并在40~60℃保温1~3小时;
(3)将乳化液经压力为60~100MPa、转速为8000~10000r/min的高速均质过程处理后送入真空喷雾干燥机喷雾得到纳米级的茯苓消食粉。
7.根据权利要求6所述的纳米级的茯苓消食粉的制备方法,其特征在于,所述抗氧化剂为虾青素、迷迭香酚或花青素中的一种。
8.根据权利要求6所述的纳米级的茯苓消食粉的制备方法,其特征在于,真空喷雾干燥的进风温度为50~70℃,出风温度为30~40℃,真空度为0.078~0.09MPa。
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