CN108634314A - A kind of production method of dendrobium candidum Rosa roxburghii Tratt lozenge - Google Patents
A kind of production method of dendrobium candidum Rosa roxburghii Tratt lozenge Download PDFInfo
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- CN108634314A CN108634314A CN201810494689.6A CN201810494689A CN108634314A CN 108634314 A CN108634314 A CN 108634314A CN 201810494689 A CN201810494689 A CN 201810494689A CN 108634314 A CN108634314 A CN 108634314A
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- Prior art keywords
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- rosa roxburghii
- lozenge
- roxburghii tratt
- roxburgh rose
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- 240000002547 Rosa roxburghii Species 0.000 title claims abstract description 59
- 235000000640 Rosa roxburghii Nutrition 0.000 title claims abstract description 59
- 239000007937 lozenge Substances 0.000 title claims abstract description 41
- 241000026010 Dendrobium candidum Species 0.000 title claims abstract description 35
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 27
- HQKMJHAJHXVSDF-UHFFFAOYSA-L magnesium stearate Chemical compound [Mg+2].CCCCCCCCCCCCCCCCCC([O-])=O.CCCCCCCCCCCCCCCCCC([O-])=O HQKMJHAJHXVSDF-UHFFFAOYSA-L 0.000 claims abstract description 36
- 150000004676 glycans Chemical class 0.000 claims abstract description 35
- 229920001282 polysaccharide Polymers 0.000 claims abstract description 35
- 239000005017 polysaccharide Substances 0.000 claims abstract description 35
- 241001076416 Dendrobium tosaense Species 0.000 claims abstract description 30
- IMQLKJBTEOYOSI-GPIVLXJGSA-N Inositol-hexakisphosphate Chemical compound OP(O)(=O)O[C@H]1[C@H](OP(O)(O)=O)[C@@H](OP(O)(O)=O)[C@H](OP(O)(O)=O)[C@H](OP(O)(O)=O)[C@@H]1OP(O)(O)=O IMQLKJBTEOYOSI-GPIVLXJGSA-N 0.000 claims abstract description 26
- IMQLKJBTEOYOSI-UHFFFAOYSA-N Phytic acid Natural products OP(O)(=O)OC1C(OP(O)(O)=O)C(OP(O)(O)=O)C(OP(O)(O)=O)C(OP(O)(O)=O)C1OP(O)(O)=O IMQLKJBTEOYOSI-UHFFFAOYSA-N 0.000 claims abstract description 26
- 229940068041 phytic acid Drugs 0.000 claims abstract description 26
- 235000002949 phytic acid Nutrition 0.000 claims abstract description 26
- 239000000467 phytic acid Substances 0.000 claims abstract description 26
- 239000000706 filtrate Substances 0.000 claims abstract description 24
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims abstract description 22
- 229920000168 Microcrystalline cellulose Polymers 0.000 claims abstract description 21
- 229920002472 Starch Polymers 0.000 claims abstract description 21
- 239000008108 microcrystalline cellulose Substances 0.000 claims abstract description 21
- 235000019813 microcrystalline cellulose Nutrition 0.000 claims abstract description 21
- 229940016286 microcrystalline cellulose Drugs 0.000 claims abstract description 21
- 239000008107 starch Substances 0.000 claims abstract description 21
- 235000019698 starch Nutrition 0.000 claims abstract description 21
- 239000004383 Steviol glycoside Substances 0.000 claims abstract description 20
- 229930182488 steviol glycoside Natural products 0.000 claims abstract description 20
- 235000019411 steviol glycoside Nutrition 0.000 claims abstract description 20
- 150000008144 steviol glycosides Chemical class 0.000 claims abstract description 20
- 235000019202 steviosides Nutrition 0.000 claims abstract description 20
- DPXJVFZANSGRMM-UHFFFAOYSA-N acetic acid;2,3,4,5,6-pentahydroxyhexanal;sodium Chemical compound [Na].CC(O)=O.OCC(O)C(O)C(O)C(O)C=O DPXJVFZANSGRMM-UHFFFAOYSA-N 0.000 claims abstract description 19
- 239000001768 carboxy methyl cellulose Substances 0.000 claims abstract description 19
- 235000019812 sodium carboxymethyl cellulose Nutrition 0.000 claims abstract description 19
- 229920001027 sodium carboxymethylcellulose Polymers 0.000 claims abstract description 19
- 235000019359 magnesium stearate Nutrition 0.000 claims abstract description 18
- WHGYBXFWUBPSRW-FOUAGVGXSA-N beta-cyclodextrin Chemical compound OC[C@H]([C@H]([C@@H]([C@H]1O)O)O[C@H]2O[C@@H]([C@@H](O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O3)[C@H](O)[C@H]2O)CO)O[C@@H]1O[C@H]1[C@H](O)[C@@H](O)[C@@H]3O[C@@H]1CO WHGYBXFWUBPSRW-FOUAGVGXSA-N 0.000 claims abstract description 17
- 235000010980 cellulose Nutrition 0.000 claims abstract description 14
- 229920002678 cellulose Polymers 0.000 claims abstract description 14
- 239000001913 cellulose Substances 0.000 claims abstract description 14
- 235000019441 ethanol Nutrition 0.000 claims abstract description 14
- 229940059442 hemicellulase Drugs 0.000 claims abstract description 13
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- 238000002156 mixing Methods 0.000 claims abstract description 12
- 239000011265 semifinished product Substances 0.000 claims abstract description 12
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- 239000011347 resin Substances 0.000 claims abstract description 10
- 229920005989 resin Polymers 0.000 claims abstract description 10
- 238000000605 extraction Methods 0.000 claims abstract description 6
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- 239000000843 powder Substances 0.000 claims abstract description 6
- 230000001954 sterilising effect Effects 0.000 claims abstract description 6
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- 239000003826 tablet Substances 0.000 claims abstract description 6
- 235000019640 taste Nutrition 0.000 claims abstract description 6
- 238000001035 drying Methods 0.000 claims abstract description 4
- WHGYBXFWUBPSRW-UHFFFAOYSA-N Cycloheptaamylose Natural products O1C(C(C2O)O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC(C(O)C2O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC2C(O)C(O)C1OC2CO WHGYBXFWUBPSRW-UHFFFAOYSA-N 0.000 claims description 16
- 150000008442 polyphenolic compounds Chemical class 0.000 claims description 14
- 235000013824 polyphenols Nutrition 0.000 claims description 14
- 244000269722 Thea sinensis Species 0.000 claims description 13
- 239000003109 Disodium ethylene diamine tetraacetate Substances 0.000 claims description 9
- ZGTMUACCHSMWAC-UHFFFAOYSA-L EDTA disodium salt (anhydrous) Chemical compound [Na+].[Na+].OC(=O)CN(CC([O-])=O)CCN(CC(O)=O)CC([O-])=O ZGTMUACCHSMWAC-UHFFFAOYSA-L 0.000 claims description 9
- 235000019301 disodium ethylene diamine tetraacetate Nutrition 0.000 claims description 9
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 claims description 6
- 239000012153 distilled water Substances 0.000 claims description 6
- 238000011010 flushing procedure Methods 0.000 claims description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 6
- 240000004638 Dendrobium nobile Species 0.000 claims description 5
- 229910000805 Pig iron Inorganic materials 0.000 claims description 5
- 238000001816 cooling Methods 0.000 claims description 5
- 238000000265 homogenisation Methods 0.000 claims description 5
- 239000007788 liquid Substances 0.000 claims description 5
- 235000000346 sugar Nutrition 0.000 claims description 5
- QXNVGIXVLWOKEQ-UHFFFAOYSA-N Disodium Chemical compound [Na][Na] QXNVGIXVLWOKEQ-UHFFFAOYSA-N 0.000 claims description 4
- PIICEJLVQHRZGT-UHFFFAOYSA-N Ethylenediamine Chemical compound NCCN PIICEJLVQHRZGT-UHFFFAOYSA-N 0.000 claims description 4
- 239000000686 essence Substances 0.000 claims description 4
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 claims description 3
- 235000001055 magnesium Nutrition 0.000 claims description 3
- 239000011777 magnesium Substances 0.000 claims description 3
- 229910052749 magnesium Inorganic materials 0.000 claims description 3
- 229930182470 glycoside Natural products 0.000 claims description 2
- 150000002338 glycosides Chemical class 0.000 claims description 2
- 235000014113 dietary fatty acids Nutrition 0.000 claims 2
- 239000000194 fatty acid Substances 0.000 claims 2
- 229930195729 fatty acid Natural products 0.000 claims 2
- 150000004665 fatty acids Chemical class 0.000 claims 2
- 108090000790 Enzymes Proteins 0.000 claims 1
- 102000004190 Enzymes Human genes 0.000 claims 1
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 claims 1
- 235000009508 confectionery Nutrition 0.000 claims 1
- 239000006071 cream Substances 0.000 claims 1
- 229940088598 enzyme Drugs 0.000 claims 1
- 239000000835 fiber Substances 0.000 claims 1
- 239000011734 sodium Substances 0.000 claims 1
- 229910052708 sodium Inorganic materials 0.000 claims 1
- 239000000203 mixture Substances 0.000 abstract description 7
- 238000004108 freeze drying Methods 0.000 abstract description 5
- 238000010992 reflux Methods 0.000 abstract description 2
- 229920000858 Cyclodextrin Polymers 0.000 abstract 1
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- 238000002360 preparation method Methods 0.000 abstract 1
- 229940032147 starch Drugs 0.000 abstract 1
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 8
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 8
- 239000002893 slag Substances 0.000 description 8
- 238000012360 testing method Methods 0.000 description 6
- 235000011449 Rosa Nutrition 0.000 description 5
- 230000000694 effects Effects 0.000 description 5
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- 229910052742 iron Inorganic materials 0.000 description 4
- 235000016709 nutrition Nutrition 0.000 description 4
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- 239000002994 raw material Substances 0.000 description 4
- 239000004575 stone Substances 0.000 description 4
- 235000019606 astringent taste Nutrition 0.000 description 3
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 239000004615 ingredient Substances 0.000 description 3
- 238000011160 research Methods 0.000 description 3
- 230000001953 sensory effect Effects 0.000 description 3
- GVJHHUAWPYXKBD-UHFFFAOYSA-N (±)-α-Tocopherol Chemical compound OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 description 2
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- 239000000654 additive Substances 0.000 description 2
- 230000000996 additive effect Effects 0.000 description 2
- 150000001413 amino acids Chemical class 0.000 description 2
- 239000003963 antioxidant agent Substances 0.000 description 2
- 230000003078 antioxidant effect Effects 0.000 description 2
- 235000006708 antioxidants Nutrition 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 238000000034 method Methods 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 238000012545 processing Methods 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 239000011573 trace mineral Substances 0.000 description 2
- 235000013619 trace mineral Nutrition 0.000 description 2
- 206010011224 Cough Diseases 0.000 description 1
- 206010067125 Liver injury Diseases 0.000 description 1
- AQLLBJAXUCIJSR-UHFFFAOYSA-N OC(=O)C[Na] Chemical compound OC(=O)C[Na] AQLLBJAXUCIJSR-UHFFFAOYSA-N 0.000 description 1
- 241000233855 Orchidaceae Species 0.000 description 1
- 244000208734 Pisonia aculeata Species 0.000 description 1
- 206010036790 Productive cough Diseases 0.000 description 1
- 235000010829 Prunus spinosa Nutrition 0.000 description 1
- 235000014443 Pyrus communis Nutrition 0.000 description 1
- 241000220317 Rosa Species 0.000 description 1
- 235000021355 Stearic acid Nutrition 0.000 description 1
- 229930003427 Vitamin E Natural products 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 239000004480 active ingredient Substances 0.000 description 1
- 239000011149 active material Substances 0.000 description 1
- 229930014669 anthocyanidin Natural products 0.000 description 1
- 150000001452 anthocyanidin derivatives Chemical class 0.000 description 1
- 235000008758 anthocyanidins Nutrition 0.000 description 1
- 230000003712 anti-aging effect Effects 0.000 description 1
- 230000002929 anti-fatigue Effects 0.000 description 1
- 230000000259 anti-tumor effect Effects 0.000 description 1
- 235000010323 ascorbic acid Nutrition 0.000 description 1
- 229960005070 ascorbic acid Drugs 0.000 description 1
- 239000011668 ascorbic acid Substances 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000036772 blood pressure Effects 0.000 description 1
- 238000005119 centrifugation Methods 0.000 description 1
- 230000006378 damage Effects 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- QOLIPNRNLBQTAU-UHFFFAOYSA-N flavan Chemical group C1CC2=CC=CC=C2OC1C1=CC=CC=C1 QOLIPNRNLBQTAU-UHFFFAOYSA-N 0.000 description 1
- 229930003944 flavone Natural products 0.000 description 1
- 150000002213 flavones Chemical class 0.000 description 1
- 235000011949 flavones Nutrition 0.000 description 1
- 229930003935 flavonoid Natural products 0.000 description 1
- 235000017173 flavonoids Nutrition 0.000 description 1
- 150000002215 flavonoids Chemical class 0.000 description 1
- 239000012530 fluid Substances 0.000 description 1
- 235000021022 fresh fruits Nutrition 0.000 description 1
- 235000015203 fruit juice Nutrition 0.000 description 1
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 description 1
- 240000000971 garden vetch Species 0.000 description 1
- 230000002218 hypoglycaemic effect Effects 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- QIQXTHQIDYTFRH-UHFFFAOYSA-N octadecanoic acid Chemical compound CCCCCCCCCCCCCCCCCC(O)=O QIQXTHQIDYTFRH-UHFFFAOYSA-N 0.000 description 1
- OQCDKBAXFALNLD-UHFFFAOYSA-N octadecanoic acid Natural products CCCCCCCC(C)CCCCCCCCC(O)=O OQCDKBAXFALNLD-UHFFFAOYSA-N 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- -1 peroxide Compound Chemical class 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 230000003014 reinforcing effect Effects 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 150000003384 small molecules Chemical class 0.000 description 1
- 208000024794 sputum Diseases 0.000 description 1
- 210000003802 sputum Anatomy 0.000 description 1
- 239000008117 stearic acid Substances 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 235000018553 tannin Nutrition 0.000 description 1
- 229920001864 tannin Polymers 0.000 description 1
- 239000001648 tannin Substances 0.000 description 1
- 238000012549 training Methods 0.000 description 1
- 150000003648 triterpenes Chemical class 0.000 description 1
- 235000019165 vitamin E Nutrition 0.000 description 1
- 229940046009 vitamin E Drugs 0.000 description 1
- 239000011709 vitamin E Substances 0.000 description 1
- 239000002699 waste material Substances 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
- 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
- A23L33/125—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives containing carbohydrate syrups; containing sugars; containing sugar alcohols; containing starch hydrolysates
-
- 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
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Nutrition Science (AREA)
- Botany (AREA)
- Molecular Biology (AREA)
- Medicinal Preparation (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
The present invention provides a kind of production methods of dendrobium candidum Rosa roxburghii Tratt lozenge, including：After Single Roxburgh Rose Fruit is broken, pectase, cellulose, hemicellulase and phytic acid is added, filtering obtains filter residue and filtrate；It is concentrated under reduced pressure after phytic acid is added in filtrate；Phytic acid is added in filter residue, respectively sterilizes the filtrate after filter residue and concentration；Dendrobium candidum stalk, dry, crushing, refluxing extraction is taken to obtain extracting solution；It is added after ethyl alcohol alcohol precipitation through 8 macroporous absorbent resin adsorbing and removing albumen of AB, pigment, concentrates, freeze-drying, freeze-dried powder obtains Dendrobium officinale polysaccharide after extracting solution concentration；By after sterilization filter residue and filtrate mix, obtain mixed liquor, in mixed liquor plus Dendrobium officinale polysaccharide, sodium carboxymethylcellulose, microcrystalline cellulose, beta-cyclodextrin, starch, steviol glycoside and magnesium stearate, after mixing semi-finished product；Semi-finished product, drying are simultaneously prepared into particle, piece are made with tablet press machine, you can.The present invention is at low cost, and the lozenge of preparation is in good taste.
Description
Technical field
The present invention relates to a kind of production method of Rosa roxburghii Tratt lozenge, especially a kind of making side of dendrobium candidum Rosa roxburghii Tratt lozenge
Method.
Background technology
Rosa roxburghii Tratt (Rosa roxburghii Tratt) is a kind of emerging fruit of green native to China, belongs to rose family rose
Common vetch category, unique flavor, nutritive value are higher, are spy with high-content ascorbic acid (21.85-22.54mgg-1) and SOD activity
Point.There is wild distribution on China Guizhou, Yunnan, Sichuan, Hunan and other places, abounded with especially with Guizhou, is known as " king of Victoria C ".It is rich
Containing multivitamin, carrotene, organic acid, polysaccharide, trace element, amino acid and other active materials, wherein amino acid more than 20
Kind, the trace element more than 10 beneficial to human body is planted, small-molecule chemical ingredient such as flavonoids, triterpene and its glycosides, is in addition rich in peroxide
Compound mutase etc..Rosa roxburghii Tratt utilizes with a long history, the active ingredient Vc in extract, has anti-aging, extends the women youth
The effects that phase；Flavones has " flavane structure ", is a kind of powerful antioxidant, if the oxidation resistance of anthocyanidin is vitamin E
108 times or more, there is magical effect to bodily fuctions.
Rosa roxburghii Tratt fresh fruit taste is sour and astringent, and fresh food is difficult entrance could form consumption market only by processing.China is wild
The research work of Rosa roxburghii Tratt also achieves some important achievements, but mesh although having done many work in terms of producing with processing technology
New and high technology content is relatively low in the product of preceding exploitation, and expensive goods and high value added product ratio be not high, at home and abroad in the market
It lacks competitiveness.
Dendrobium candidum is orchid, has the effect of " nourishing Yin and clearing heat, reinforcing stomach reg fluid ".Modern pharmacology research shows
Dendrobium candidum has immune, antifatigue, anti-oxidant enhancing, rush digestion, hypoglycemic, blood pressure lowering, anti-liver injury, antitumor, prevention
The effects that in terms of rasdiation damage and relieving cough and reducing sputum.Dendrobium candidum is a kind of rare medicine-food two-purpose medicinal material.
When prepared by existing Rosa roxburghii Tratt lozenge, typically using Rosa roxburghii Tratt as raw material, adds some auxiliary materials and be made, main nutrient composition
From Rosa roxburghii Tratt, nutritional ingredient is relatively simple.When making simultaneously, after often Single Roxburgh Rose Fruit is squeezed the juice, filter centrifugation separation, by Rosa roxburghii Tratt
Slag abandons, and is obtained after filtered Rosa roxburghi Juice is then concentrated into thick shape, the crushing juice rate of Rosa roxburghii Tratt is generally relatively low, and also by Rosa roxburghii Tratt
Slag abandons, and considerably increases the dosage of raw material (Single Roxburgh Rose Fruit) so that of high cost.In addition, due also to containing a large amount of in Blackthorn pear fruit-juice
The polyphenol substances such as tannin, there is stronger astringent taste, influence the quality and mouthfeel of product.
Invention content
The object of the present invention is to provide a kind of production method of dendrobium candidum Rosa roxburghii Tratt lozenge, the present invention by Rosa roxburghi Juice and
Rosa roxburghii Tratt slag is used to prepare lozenge as raw material, is made full use of to Rosa roxburghii Tratt, reduces the dosage of Single Roxburgh Rose Fruit, at low cost.Together
When add dendrobium candidum so that lozenge rich in nutrition content, and in good taste, no astringent taste.
In order to solve the above technical problems, the present invention is realized using following technical scheme：A kind of dendrobium candidum Rosa roxburghii Tratt lozenge
Production method includes the following steps：
(1) fresh Single Roxburgh Rose Fruit is taken, is cleaned, after peeling, tea polyphenols and disodium ethylene diamine tetraacetate are added in Single Roxburgh Rose Fruit, breaks
It is broken, obtain broken Single Roxburgh Rose Fruit；
(2) broken Single Roxburgh Rose Fruit is heated to 50~60 DEG C, into broken Single Roxburgh Rose Fruit be added pectase, cellulose,
Hemicellulase and phytic acid, react 15-30min, and filtering obtains filter residue and filtrate；
(3) after the phytic acid of its weight 0.08-0.10% being added in filtrate, the vacuum-concentrcted at 50 DEG C；Add in filter residue
Enter the phytic acid of its weight 0.08-0.10%, after mixing, respectively by filtrate pasteurize at 78-82 DEG C after filter residue and concentration
25-35min, it is cooling, it is spare；
(4) 2 years pig iron skin stem of noble dendrobium stalks, dry, crushing, in 88-92 DEG C of water-bath, solid-liquid ratio 1 are taken:The condition of (18-22)
Lower refluxing extraction 0.5-1.5 hours merges extracting solution in triplicate；
(5) extracting solution in (4) is concentrated into the thick paste that relative density at 60-65 DEG C is 1.10-1.12,4 is added in thick paste
The absolute ethyl alcohol of times volume is in 4 DEG C of alcohol precipitation 12h；
(6) solution after step (5) alcohol precipitation is obtained into iron sheet stone through AB-8 macroporous absorbent resin adsorbing and removings albumen, pigment
Dry measure used in former times polysaccharide；
(7) it is the thick of 1.10-1.12 the Dendrobium officinale polysaccharide of de- albumen, decoloration to be concentrated into relative density at 60-65 DEG C
Cream, thick paste freeze-drying, obtains freeze-dried powder, obtains Dendrobium officinale polysaccharide；
(8) by after sterilization in step (3) filter residue and filtrate mix, obtain mixed liquor, in mixed liquor plus Dendrobium officinale polysaccharide,
Sodium carboxymethylcellulose, microcrystalline cellulose, cycloheptaamylose, starch, steviol glycoside and magnesium stearate, after mixing semi-finished product；
(9) semi-finished product homogenization 25-35s at 58-62 DEG C, drying are simultaneously prepared into particle, piece are made with tablet press machine, i.e.,
It can.
In step (1), tea polyphenols and ethylenediamine is added in the production method of dendrobium candidum Rosa roxburghii Tratt lozenge above-mentioned in Single Roxburgh Rose Fruit
Tetraacethyl disodium is：The ethylenediamine of the tea polyphenols and 0.01%-0.03% of Rosa roxburghii Tratt weight 0.01%-0.03% is added in Single Roxburgh Rose Fruit
Tetraacethyl disodium.
Tea polyphenols and ethylenediamine tetrem are added in the Single Roxburgh Rose Fruit for the production method of dendrobium candidum Rosa roxburghii Tratt lozenge above-mentioned
Acid disodium is：0.02% tea polyphenols of Rosa roxburghii Tratt weight and 0.02% disodium ethylene diamine tetraacetate are added in Single Roxburgh Rose Fruit.
The production method of dendrobium candidum Rosa roxburghii Tratt lozenge above-mentioned, in step (2), it is described into broken Single Roxburgh Rose Fruit plus
Entering pectase, cellulose, hemicellulase and phytic acid is；It is added its weight 0.02-0.03%'s into broken Single Roxburgh Rose Fruit
The phytic acid of pectase, the cellulose of 0.02-0.03%, the hemicellulase of 0.01-0.02% and 0.08-0.10%.
The production method of dendrobium candidum Rosa roxburghii Tratt lozenge above-mentioned, the addition pectase into broken Single Roxburgh Rose Fruit,
Cellulose, hemicellulase and phytic acid are；Be added into broken Single Roxburgh Rose Fruit its weight 0.025% pectase, 0.025%
Cellulose, 0.015% hemicellulase and 0.09% phytic acid.
The production method of dendrobium candidum Rosa roxburghii Tratt lozenge above-mentioned, in step (8), in the mixed liquor plus dendrobium candidum is more
Sugar, sodium carboxymethylcellulose, microcrystalline cellulose, cycloheptaamylose, starch, steviol glycoside and magnesium stearate are；By mixed liquor with
The weight of Dendrobium officinale polysaccharide, sodium carboxymethylcellulose, microcrystalline cellulose, cycloheptaamylose, starch, steviol glycoside and magnesium stearate
Amount is than being (15-20)：(15-20)：(25-30)：(2-5)：(4-6)：(4-6)：(1.5-2.5)：(2.5-3.5) is into mixed liquor
Dendrobium officinale polysaccharide, sodium carboxymethylcellulose, microcrystalline cellulose, cycloheptaamylose, starch, steviol glycoside and stearic acid is added
Magnesium.
The production method of dendrobium candidum Rosa roxburghii Tratt lozenge above-mentioned, in the mixed liquor plus Dendrobium officinale polysaccharide, carboxymethyl
Sodium cellulosate, microcrystalline cellulose, cycloheptaamylose, starch, steviol glycoside and magnesium stearate are；It is more by mixed liquor and dendrobium candidum
Sugar, sodium carboxymethylcellulose, microcrystalline cellulose, cycloheptaamylose, starch, steviol glycoside and magnesium stearate weight ratio be 18:
18：27：3：5：5：2：3 Dendrobium officinale polysaccharide, sodium carboxymethylcellulose, microcrystalline cellulose, β-ring-type paste are added into mixed liquor
Essence, starch, steviol glycoside and magnesium stearate.
The production method of dendrobium candidum Rosa roxburghii Tratt lozenge above-mentioned, in step (6), the AB-8 macroporous absorbent resins are；
AB-8 macroporous absorbent resins first pass through soaked in absolute ethyl alcohol for 24 hours, distilled water flushing to no alcohol taste；6h is impregnated using 5%HCL,
Distilled water flushing is to neutrality；Finally pass through 5%NaOH and impregnate 6h, distilled water flushing to neutrality is dried.
Applicant has carried out the manufacture craft of Rosa roxburghii Tratt lozenge long-term a large amount of research, because Rosa roxburghii Tratt slag is Single Roxburgh Rose Fruit pressure
The waste residue generated after juice, nutritional ingredient, economic value not as good as Rosa roxburghi Juice, Single Roxburgh Rose Fruit, will much make full use of it
Technical difficulty it is much higher.Applicant combines the dosage of the present invention each technological parameter and additive and additive, it is found that according to
Present invention process can simultaneously make full use of Rosa roxburghi Juice and Rosa roxburghii Tratt slag, for preparing Rosa roxburghii Tratt lozenge.It is applicant institute below
The part test done：
Experimental example 1：Character observation
1, sensory evaluation
1.1 test sample
Test sample 1：Rosa roxburghii Tratt lozenge of the present invention, is made by embodiment 1.
Test sample 2：Compare Rosa roxburghii Tratt lozenge 1：Production method is with implementation 1, but mixed liquor and dendrobium candidum are more in step (8)
The weight ratio 20 of sugar：14.
Test sample 3：Compare Rosa roxburghii Tratt lozenge 2：Production method is with implementation 1, but mixed liquor and dendrobium candidum are more in step (8)
The weight ratio 15 of sugar：21.
The 10 Majors of Food compositions of personnel evaluation group that please receive organoleptic examination training, according to the subjective appreciation of table 1
Standard, to carrying out product Tibetan to above-mentioned sample respectively, and the flavor from Rosa roxburghii Tratt lozenge, mouthfeel and tissue morphology carry out comprehensive score,
Select average mark as final sensory evaluation scores.
1 sensory evaluation standard of table
1.2 result
It is shown in Table 2.
Table 2
It can be seen from the above result that Rosa roxburghii Tratt lozenge of the present invention is from flavor, mouthfeel and tissue morphology, all by the blueness of test and appraisal person
It looks at.
Compared with prior art, Rosa roxburghi Juice and Rosa roxburghii Tratt slag are used to prepare lozenge by the present invention as raw material, to Rosa roxburghii Tratt into
Row makes full use of, and reduces the dosage of Single Roxburgh Rose Fruit, at low cost.Add dendrobium candidum simultaneously so that lozenge rich in nutrition content,
And in good taste, no astringent taste.
Specific implementation mode
Embodiment 1：
A kind of production method of dendrobium candidum Rosa roxburghii Tratt lozenge, includes the following steps：
(1) take fresh Single Roxburgh Rose Fruit, clean, after peeling, be added in Single Roxburgh Rose Fruit Rosa roxburghii Tratt weight 0.02% tea polyphenols and
0.02% disodium ethylene diamine tetraacetate is crushed, obtains broken Single Roxburgh Rose Fruit；
(2) broken Single Roxburgh Rose Fruit is heated to 50~60 DEG C, its weight 0.025% is added into broken Single Roxburgh Rose Fruit
Pectase, 0.025% cellulose, 0.015% hemicellulase and 0.09% phytic acid, react 23min, filtering, obtain
Filter residue and filtrate；
(3) after the phytic acid of its weight 0.09% being added in filtrate, the vacuum-concentrcted at 50 DEG C；It is heavy that its is added in filter residue
The phytic acid of amount 0.09%, after mixing, respectively by the filtrate after filter residue and concentration at 78-82 DEG C pasteurize 30min, it is cooling,
It is spare；
(4) 2 years pig iron skin stem of noble dendrobium stalks, dry, crushing, in 88-92 DEG C of water-bath, solid-liquid ratio 1 are taken:It flows back under conditions of 20
Extraction 1 hour merges extracting solution in triplicate；
(5) extracting solution in (4) is concentrated into the thick paste that relative density at 60-65 DEG C is 1.10-1.12,4 is added in thick paste
The absolute ethyl alcohol of times volume is in 4 DEG C of alcohol precipitation 12h；
(6) solution after step (5) alcohol precipitation is obtained into iron sheet stone through AB-8 macroporous absorbent resin adsorbing and removings albumen, pigment
Dry measure used in former times polysaccharide；
(7) it is the thick of 1.10-1.12 the Dendrobium officinale polysaccharide of de- albumen, decoloration to be concentrated into relative density at 60-65 DEG C
Cream, thick paste freeze-drying, obtains freeze-dried powder, obtains Dendrobium officinale polysaccharide；
(8) by after sterilization in step (3) filter residue and filtrate mix, obtain mixed liquor, by mixed liquor and Dendrobium officinale polysaccharide,
Sodium carboxymethylcellulose, microcrystalline cellulose, cycloheptaamylose, starch, steviol glycoside and magnesium stearate weight ratio be 18:18：
27：3：5：5：2：3 into mixed liquor be added Dendrobium officinale polysaccharide, sodium carboxymethylcellulose, microcrystalline cellulose, cycloheptaamylose,
Starch, steviol glycoside and magnesium stearate, after mixing semi-finished product；
(9) semi-finished product homogenization 30s at 58-62 DEG C, it is dry to be simultaneously prepared into particle, with tablet press machine be made piece to get
Rosa roxburghii Tratt lozenge.
Embodiment 2.
A kind of production method of dendrobium candidum Rosa roxburghii Tratt lozenge, includes the following steps：
(1) take fresh Single Roxburgh Rose Fruit, clean, after peeling, be added in Single Roxburgh Rose Fruit Rosa roxburghii Tratt weight 0.03% tea polyphenols and
0.03% disodium ethylene diamine tetraacetate is crushed, obtains broken Single Roxburgh Rose Fruit；
(2) broken Single Roxburgh Rose Fruit is heated to 50~60 DEG C, its weight 0.03% is added into broken Single Roxburgh Rose Fruit
Pectase, 0.03% cellulose, 0.02% hemicellulase and 0.10% phytic acid, react 30min, filtering, filtered
Slag and filtrate；
(3) after the phytic acid of its weight 0.10% being added in filtrate, the vacuum-concentrcted at 50 DEG C；It is heavy that its is added in filter residue
The phytic acid of amount 0.10%, after mixing, respectively by the filtrate after filter residue and concentration at 78-82 DEG C pasteurize 35min, it is cooling,
It is spare；
(4) 2 years pig iron skin stem of noble dendrobium stalks, dry, crushing, in 88-92 DEG C of water-bath, solid-liquid ratio 1 are taken:It flows back under conditions of 22
Extraction 1.5 hours merges extracting solution in triplicate；
(5) extracting solution in (4) is concentrated into the thick paste that relative density at 60-65 DEG C is 1.10-1.12,4 is added in thick paste
The absolute ethyl alcohol of times volume is in 4 DEG C of alcohol precipitation 12h；
(6) solution after step (5) alcohol precipitation is obtained into iron sheet stone through AB-8 macroporous absorbent resin adsorbing and removings albumen, pigment
Dry measure used in former times polysaccharide；
(7) it is the thick of 1.10-1.12 the Dendrobium officinale polysaccharide of de- albumen, decoloration to be concentrated into relative density at 60-65 DEG C
Cream, thick paste freeze-drying, obtains freeze-dried powder, obtains Dendrobium officinale polysaccharide；
(8) by after sterilization in step (3) filter residue and filtrate mix, obtain mixed liquor, by mixed liquor and Dendrobium officinale polysaccharide,
Sodium carboxymethylcellulose, microcrystalline cellulose, cycloheptaamylose, starch, steviol glycoside and magnesium stearate weight ratio be 20：15：
25：2：4：4：1.5：2.5 Dendrobium officinale polysaccharide, sodium carboxymethylcellulose, microcrystalline cellulose, β-ring-type paste are added into mixed liquor
Essence, starch, steviol glycoside and magnesium stearate, after mixing semi-finished product；
(9) semi-finished product homogenization 35s at 58-62 DEG C, it is dry to be simultaneously prepared into particle, with tablet press machine be made piece to get
Rosa roxburghii Tratt lozenge.
Embodiment 3.
A kind of production method of dendrobium candidum Rosa roxburghii Tratt lozenge, includes the following steps：
(1) take fresh Single Roxburgh Rose Fruit, clean, after peeling, be added in Single Roxburgh Rose Fruit Rosa roxburghii Tratt weight 0.01% tea polyphenols and
0.01% disodium ethylene diamine tetraacetate is crushed, obtains broken Single Roxburgh Rose Fruit；
(2) broken Single Roxburgh Rose Fruit is heated to 50~60 DEG C, its weight 0.02% is added into broken Single Roxburgh Rose Fruit
Pectase, 0.02% cellulose, 0.01% hemicellulase and 0.08% phytic acid, react 15min, filtering, filtered
Slag and filtrate；
(3) after the phytic acid of its weight 0.08% being added in filtrate, the vacuum-concentrcted at 50 DEG C；It is heavy that its is added in filter residue
The phytic acid of amount 0.08%, after mixing, respectively by the filtrate after filter residue and concentration at 78-82 DEG C pasteurize 25min, it is cooling,
It is spare；
(4) 2 years pig iron skin stem of noble dendrobium stalks, dry, crushing, in 88-92 DEG C of water-bath, solid-liquid ratio 1 are taken:It flows back under conditions of 18
Extraction 0.5 hour merges extracting solution in triplicate；
(5) extracting solution in (4) is concentrated into the thick paste that relative density at 60-65 DEG C is 1.10-1.12,4 is added in thick paste
The absolute ethyl alcohol of times volume is in 4 DEG C of alcohol precipitation 12h；
(6) solution after step (5) alcohol precipitation is obtained into iron sheet stone through AB-8 macroporous absorbent resin adsorbing and removings albumen, pigment
Dry measure used in former times polysaccharide；
(7) it is the thick of 1.10-1.12 the Dendrobium officinale polysaccharide of de- albumen, decoloration to be concentrated into relative density at 60-65 DEG C
Cream, thick paste freeze-drying, obtains freeze-dried powder, obtains Dendrobium officinale polysaccharide；
(8) by after sterilization in step (3) filter residue and filtrate mix, obtain mixed liquor, by mixed liquor and Dendrobium officinale polysaccharide,
Sodium carboxymethylcellulose, microcrystalline cellulose, cycloheptaamylose, starch, steviol glycoside and magnesium stearate weight ratio be 15：20：
30：5：6：6：2.5：3.5 Dendrobium officinale polysaccharide, sodium carboxymethylcellulose, microcrystalline cellulose, β-ring-type paste are added into mixed liquor
Essence, starch, steviol glycoside and magnesium stearate, after mixing semi-finished product；
(9) semi-finished product homogenization 25s at 58-62 DEG C, it is dry to be simultaneously prepared into particle, with tablet press machine be made piece to get
Rosa roxburghii Tratt lozenge.
Claims (8)
1. a kind of production method of dendrobium candidum Rosa roxburghii Tratt lozenge, it is characterised in that：Include the following steps：
（1）Fresh Single Roxburgh Rose Fruit is taken, is cleaned, after peeling, tea polyphenols and disodium ethylene diamine tetraacetate are added in Single Roxburgh Rose Fruit, is crushed, obtains
Broken Single Roxburgh Rose Fruit；
（2）Broken Single Roxburgh Rose Fruit is heated to 50~60 DEG C, and pectase, cellulose, half fiber are added into broken Single Roxburgh Rose Fruit
The plain enzyme of dimension and phytic acid, react 15-30min, and filtering obtains filter residue and filtrate；
（3）After the phytic acid of its weight 0.08-0.10% is added in filtrate, the vacuum-concentrcted at 50 DEG C；It is heavy that its is added in filter residue
The phytic acid for measuring 0.08-0.10%, after mixing, respectively by the filtrate after filter residue and concentration at 78-82 DEG C pasteurize 25-
35min, it is cooling, it is spare；
（4）Take 2 years pig iron skin stem of noble dendrobium stalks, dry, crushing, in 88-92 DEG C of water-bath, solid-liquid ratio 1:（18-22）Under conditions of return
Stream extraction 0.5-1.5 hours merges extracting solution in triplicate；
（5）It will（4）Middle extracting solution is concentrated into the thick paste that relative density at 60-65 DEG C is 1.10-1.12, and 4 times of bodies are added in thick paste
Long-pending absolute ethyl alcohol is in 4 DEG C of alcohol precipitation 12h；
（6）By step（5）It is more to obtain dendrobium candidum through AB-8 macroporous absorbent resin adsorbing and removings albumen, pigment for solution after alcohol precipitation
Sugar；
（7）The Dendrobium officinale polysaccharide of de- albumen, decoloration is concentrated into the thick paste that relative density at 60-65 DEG C is 1.10-1.12, it is thick
Cream is freeze-dried, and is obtained freeze-dried powder, is obtained Dendrobium officinale polysaccharide；
（8）By step（3）Filter residue after middle sterilization and filtrate mixing obtain mixed liquor, add Dendrobium officinale polysaccharide, carboxylic first in mixed liquor
Base sodium cellulosate, microcrystalline cellulose, cycloheptaamylose, starch, steviol glycoside and magnesium stearate, after mixing semi-finished product；
（9）Semi-finished product homogenization 25-35s at 58-62 DEG C, drying are simultaneously prepared into particle, piece are made with tablet press machine, you can.
2. the production method of dendrobium candidum Rosa roxburghii Tratt lozenge as described in claim 1, it is characterised in that：Step（1）In, Single Roxburgh Rose Fruit
Middle addition tea polyphenols and disodium ethylene diamine tetraacetate are：Be added in Single Roxburgh Rose Fruit Rosa roxburghii Tratt weight 0.01%-0.03% tea polyphenols and
The disodium ethylene diamine tetraacetate of 0.01%-0.03%.
3. the production method of dendrobium candidum Rosa roxburghii Tratt lozenge as claimed in claim 2, it is characterised in that：Add in the Single Roxburgh Rose Fruit
Entering tea polyphenols and disodium ethylene diamine tetraacetate is：0.02% tea polyphenols of Rosa roxburghii Tratt weight and 0.02% ethylenediamine are added in Single Roxburgh Rose Fruit
Tetraacethyl disodium.
4. the production method of dendrobium candidum Rosa roxburghii Tratt lozenge as described in claim 1, it is characterised in that：Step（2）In, it is described
Pectase, cellulose, hemicellulase and phytic acid are added into broken Single Roxburgh Rose Fruit is；It is added into broken Single Roxburgh Rose Fruit
Pectase, the cellulose of 0.02-0.03%, the hemicellulase of 0.01-0.02% and the 0.08- of its weight 0.02-0.03%
0.10% phytic acid.
5. the production method of dendrobium candidum Rosa roxburghii Tratt lozenge as claimed in claim 4, it is characterised in that：It is described to broken
Pectase, cellulose, hemicellulase and phytic acid are added in Single Roxburgh Rose Fruit is；Its weight is added into broken Single Roxburgh Rose Fruit
0.025% pectase, 0.025% cellulose, 0.015% hemicellulase and 0.09% phytic acid.
6. the production method of dendrobium candidum Rosa roxburghii Tratt lozenge as described in claim 1, it is characterised in that：Step（8）In, it is described
In mixed liquor plus Dendrobium officinale polysaccharide, sodium carboxymethylcellulose, microcrystalline cellulose, cycloheptaamylose, starch, steviol glycoside and hard
Fatty acid magnesium is；By mixed liquor and Dendrobium officinale polysaccharide, sodium carboxymethylcellulose, microcrystalline cellulose, cycloheptaamylose, starch, sweet tea
The weight ratio of synanthrin glycosides and magnesium stearate is（15-20）：（15-20）：（25-30）：（2-5）：（4-6）：（4-6）：（1.5-
2.5）：（2.5-3.5）Dendrobium officinale polysaccharide, sodium carboxymethylcellulose, microcrystalline cellulose, β-ring-type paste are added into mixed liquor
Essence, starch, steviol glycoside and magnesium stearate.
7. the production method of dendrobium candidum Rosa roxburghii Tratt lozenge as claimed in claim 6, it is characterised in that：Add in the mixed liquor
Dendrobium officinale polysaccharide, sodium carboxymethylcellulose, microcrystalline cellulose, cycloheptaamylose, starch, steviol glycoside and magnesium stearate are；
By mixed liquor and Dendrobium officinale polysaccharide, sodium carboxymethylcellulose, microcrystalline cellulose, cycloheptaamylose, starch, steviol glycoside and hard
The weight ratio of fatty acid magnesium is 18:18：27：3：5：5：2：3 into mixed liquor be added Dendrobium officinale polysaccharide, sodium carboxymethylcellulose,
Microcrystalline cellulose, cycloheptaamylose, starch, steviol glycoside and magnesium stearate.
8. the production method of dendrobium candidum Rosa roxburghii Tratt lozenge as described in claim 1, it is characterised in that：Step（6）In, it is described
AB-8 macroporous absorbent resins are；AB-8 macroporous absorbent resins first pass through soaked in absolute ethyl alcohol for 24 hours, distilled water flushing to no alcohol taste；
6h, distilled water flushing to neutrality are impregnated using 5%HCL；Finally pass through 5%NaOH and impregnates 6h, distilled water flushing to neutrality, drying
It obtains.
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| CN114680252A (en) * | 2022-03-30 | 2022-07-01 | 中国农业大学 | Low-astringency transparent roxburgh rose oral liquid and preparation method thereof |
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