CN108669547A - A kind of production method of gumbo ferment lozenge - Google Patents
A kind of production method of gumbo ferment lozenge Download PDFInfo
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- CN108669547A CN108669547A CN201810505334.2A CN201810505334A CN108669547A CN 108669547 A CN108669547 A CN 108669547A CN 201810505334 A CN201810505334 A CN 201810505334A CN 108669547 A CN108669547 A CN 108669547A
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- gumbo
- ferment
- lozenge
- production method
- okra
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- 240000004507 Abelmoschus esculentus Species 0.000 title claims abstract description 88
- 235000003934 Abelmoschus esculentus Nutrition 0.000 title claims abstract description 74
- 239000007937 lozenge Substances 0.000 title claims abstract description 32
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 16
- 241001075517 Abelmoschus Species 0.000 claims abstract description 34
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 19
- 239000000843 powder Substances 0.000 claims abstract description 18
- 239000006071 cream Substances 0.000 claims abstract description 15
- 238000002156 mixing Methods 0.000 claims abstract description 11
- HQKMJHAJHXVSDF-UHFFFAOYSA-L magnesium stearate Chemical compound [Mg+2].CCCCCCCCCCCCCCCCCC([O-])=O.CCCCCCCCCCCCCCCCCC([O-])=O HQKMJHAJHXVSDF-UHFFFAOYSA-L 0.000 claims description 16
- NOOLISFMXDJSKH-UTLUCORTSA-N (+)-Neomenthol Chemical compound CC(C)[C@@H]1CC[C@@H](C)C[C@@H]1O NOOLISFMXDJSKH-UTLUCORTSA-N 0.000 claims description 9
- NOOLISFMXDJSKH-UHFFFAOYSA-N DL-menthol Natural products CC(C)C1CCC(C)CC1O NOOLISFMXDJSKH-UHFFFAOYSA-N 0.000 claims description 9
- 241000196324 Embryophyta Species 0.000 claims description 9
- 229920002774 Maltodextrin Polymers 0.000 claims description 9
- 239000005913 Maltodextrin Substances 0.000 claims description 9
- 239000004383 Steviol glycoside Substances 0.000 claims description 9
- 238000000855 fermentation Methods 0.000 claims description 9
- 230000004151 fermentation Effects 0.000 claims description 9
- 239000012530 fluid Substances 0.000 claims description 9
- 239000007788 liquid Substances 0.000 claims description 9
- 229940035034 maltodextrin Drugs 0.000 claims description 9
- 229940041616 menthol Drugs 0.000 claims description 9
- 235000019411 steviol glycoside Nutrition 0.000 claims description 9
- 229930182488 steviol glycoside Natural products 0.000 claims description 9
- 150000008144 steviol glycosides Chemical class 0.000 claims description 9
- 235000019202 steviosides Nutrition 0.000 claims description 9
- 102000004190 Enzymes Human genes 0.000 claims description 8
- 108090000790 Enzymes Proteins 0.000 claims description 8
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 8
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 claims description 8
- 239000008103 glucose Substances 0.000 claims description 8
- 235000019359 magnesium stearate Nutrition 0.000 claims description 8
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 claims description 8
- 239000000811 xylitol Substances 0.000 claims description 8
- 235000010447 xylitol Nutrition 0.000 claims description 8
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 claims description 8
- 229960002675 xylitol Drugs 0.000 claims description 8
- 238000001802 infusion Methods 0.000 claims description 6
- 239000011812 mixed powder Substances 0.000 claims description 6
- 238000000748 compression moulding Methods 0.000 claims description 5
- 239000004615 ingredient Substances 0.000 claims description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 4
- 239000000203 mixture Substances 0.000 claims description 3
- 238000007789 sealing Methods 0.000 claims description 2
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 claims 3
- 229960001031 glucose Drugs 0.000 claims 3
- FBPFZTCFMRRESA-KVTDHHQDSA-N D-Mannitol Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-KVTDHHQDSA-N 0.000 claims 1
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 claims 1
- 235000014113 dietary fatty acids Nutrition 0.000 claims 1
- 239000000194 fatty acid Substances 0.000 claims 1
- 229930195729 fatty acid Natural products 0.000 claims 1
- 150000004665 fatty acids Chemical class 0.000 claims 1
- 229910052749 magnesium Inorganic materials 0.000 claims 1
- 239000011777 magnesium Substances 0.000 claims 1
- 238000002360 preparation method Methods 0.000 abstract description 10
- 238000000034 method Methods 0.000 abstract description 6
- 244000246386 Mentha pulegium Species 0.000 abstract description 4
- 235000016257 Mentha pulegium Nutrition 0.000 abstract description 4
- 235000004357 Mentha x piperita Nutrition 0.000 abstract description 4
- 235000009508 confectionery Nutrition 0.000 abstract description 4
- 235000001050 hortel pimenta Nutrition 0.000 abstract description 4
- 239000002994 raw material Substances 0.000 abstract description 4
- 239000003053 toxin Substances 0.000 abstract description 3
- 231100000765 toxin Toxicity 0.000 abstract description 3
- 206010011224 Cough Diseases 0.000 abstract description 2
- 206010062717 Increased upper airway secretion Diseases 0.000 abstract description 2
- 239000000463 material Substances 0.000 abstract description 2
- 208000026435 phlegm Diseases 0.000 abstract description 2
- 230000009286 beneficial effect Effects 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 3
- 230000036541 health Effects 0.000 description 3
- 230000008569 process Effects 0.000 description 3
- 238000003860 storage Methods 0.000 description 3
- 241000238631 Hexapoda Species 0.000 description 2
- 241000607479 Yersinia pestis Species 0.000 description 2
- 238000001035 drying Methods 0.000 description 2
- 238000004134 energy conservation Methods 0.000 description 2
- 238000005265 energy consumption Methods 0.000 description 2
- 230000007613 environmental effect Effects 0.000 description 2
- 150000004676 glycans Polymers 0.000 description 2
- 230000002218 hypoglycaemic effect Effects 0.000 description 2
- 210000004185 liver Anatomy 0.000 description 2
- 230000000050 nutritive effect Effects 0.000 description 2
- 239000002245 particle Substances 0.000 description 2
- 239000001814 pectin Substances 0.000 description 2
- 229920001277 pectin Polymers 0.000 description 2
- 235000010987 pectin Nutrition 0.000 description 2
- 210000002784 stomach Anatomy 0.000 description 2
- 235000019605 sweet taste sensations Nutrition 0.000 description 2
- 244000291564 Allium cepa Species 0.000 description 1
- 235000002732 Allium cepa var. cepa Nutrition 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- 208000024172 Cardiovascular disease Diseases 0.000 description 1
- 244000077995 Coix lacryma jobi Species 0.000 description 1
- 206010010774 Constipation Diseases 0.000 description 1
- 241000233866 Fungi Species 0.000 description 1
- 241000219071 Malvaceae Species 0.000 description 1
- 244000131316 Panax pseudoginseng Species 0.000 description 1
- 235000005035 Panax pseudoginseng ssp. pseudoginseng Nutrition 0.000 description 1
- 235000003140 Panax quinquefolius Nutrition 0.000 description 1
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 description 1
- 244000228451 Stevia rebaudiana Species 0.000 description 1
- 235000006092 Stevia rebaudiana Nutrition 0.000 description 1
- 235000009754 Vitis X bourquina Nutrition 0.000 description 1
- 235000012333 Vitis X labruscana Nutrition 0.000 description 1
- 240000006365 Vitis vinifera Species 0.000 description 1
- 235000014787 Vitis vinifera Nutrition 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 230000003712 anti-aging effect Effects 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 230000000259 anti-tumor effect Effects 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 235000006708 antioxidants Nutrition 0.000 description 1
- 239000011942 biocatalyst Substances 0.000 description 1
- 230000003139 buffering effect Effects 0.000 description 1
- 210000002421 cell wall Anatomy 0.000 description 1
- 239000001913 cellulose Substances 0.000 description 1
- 229920002678 cellulose Polymers 0.000 description 1
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 1
- 238000004140 cleaning Methods 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- HEBKCHPVOIAQTA-NGQZWQHPSA-N d-xylitol Chemical compound OC[C@H](O)C(O)[C@H](O)CO HEBKCHPVOIAQTA-NGQZWQHPSA-N 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 238000013461 design Methods 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 230000002496 gastric effect Effects 0.000 description 1
- 230000005176 gastrointestinal motility Effects 0.000 description 1
- 235000008434 ginseng Nutrition 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 210000003734 kidney Anatomy 0.000 description 1
- 239000002417 nutraceutical Substances 0.000 description 1
- 235000021436 nutraceutical agent Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 230000001151 other effect Effects 0.000 description 1
- 230000008855 peristalsis Effects 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 150000004804 polysaccharides Polymers 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 238000012827 research and development Methods 0.000 description 1
- 239000011669 selenium Substances 0.000 description 1
- 229910052711 selenium Inorganic materials 0.000 description 1
- 235000011888 snacks Nutrition 0.000 description 1
- 235000000346 sugar Nutrition 0.000 description 1
- 239000003826 tablet Substances 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 230000007306 turnover Effects 0.000 description 1
- 238000001291 vacuum drying Methods 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 239000011701 zinc Substances 0.000 description 1
- 229910052725 zinc Inorganic materials 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
-
- 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)
- Mycology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Medicinal Preparation (AREA)
Abstract
The invention discloses a kind of production methods of gumbo ferment lozenge, it is related to ferment lozenge technical field, the production method is with by gumbo fruit, the leaf gumbo batch mixing mixed with flower is prepared into gumbo ferment powder using fermenting twice, the method being combined is boiled and be concentrated under reduced pressure using low temperature as raw material using the skin of abelmoschus plant and root prepares abelmoschus plant condensed cream, then using the gumbo ferment of preparation and abelmoschus plant condensed cream as raw material, and add corresponding auxiliary material, gumbo ferment lozenge is prepared using tabletting method, the lozenge mouthfeel of preparation is slightly sweet, faint scent breath containing gumbo and peppermint, dissolving is without remnants, surface is smooth, it is proved through using, with pharynx-clearing throat-benefiting, expelling phlegm and arresting coughing, toxin expelling, the function of defaecation.
Description
Technical field
The invention belongs to health product technology fields, are related to ferment lozenge technical field, and in particular to a kind of gumbo ferment contains
The production method of piece.
Background technology
Okra abbreviation gumbo, Malvaceae belong to annual herb plant, and American is called " plant vigour ", Japanese
Referred to as " Green Ginseng ", rich in the emplastic that pectin and polysaccharide form, wherein soluble dietary fiber can promote to digest
And gastrointestinal motility, improve constipation；Zinc, selenium and other trace elements have anti-oxidant, anti-aging function, are also advantageous for antitumor.It is long
Phase eats okra, there is a skin care, stomach invigorating, liver protection, strong kidney and other effects, smooth in taste, and blade, bud such as spend at the also edible, are one
The high-grade green health vegetables of the compound modern nutrition theory of kind.As Chinese patent publication No. CN104770727A discloses one kind again
Okra hypoglycemic method for preparing freeze-dried powder is closed, it is cold using vacuum using okra, white fungus, coix seed, onion and STEVIA REBAUDIANA as raw material
Dry and cell wall breaking technology is lyophilized, the freeze-dried powder of preparation has hypoglycemic effect.Therefore research and development okra snack food, not only
Its nutritive value can be increased, improve bioavailability, and enrich okra product type.
Ferment is known as enzyme, is a kind of biocatalyst, is motive power and the street cleaner of body of life, ferment lozenge
It is a kind of nutraceutical having development potentiality, the gumbo through everfermentation is more advantageous to absorption and the health of human body, maximumlly carries
The nutritive value of high gumbo, and ferment lozenge is convenient for carrying, safety and sanitation can be eaten at any time.
Invention content
According to the above-mentioned deficiencies of the prior art, the technical problem to be solved by the present invention is to propose a kind of gumbo ferment lozenge
Production method, in order to solve the above-mentioned technical problem, the technical solution adopted by the present invention is：
A kind of production method of gumbo ferment lozenge, the production method are as follows：
1) selected gumbo okra fruit, gumbo leaf and okra flowers are cleaned up, first by gumbo okra fruit and gumbo leaf slice, so
Fermentation tank is added in the gumbo batch mixing mixed by gumbo okra fruit piece, gumbo blade and okra flowers afterwards, is sealed by fermentation, then carries out nothing
Bacterium is filtered, and obtains zymotic fluid, zymotic fluid is finally sealed fermentation, is sterile filtered, is obtained enzyme stoste, enzyme stoste is carried out true
Sky is dry, obtains gumbo ferment powder；
2) plant peel and root for choosing gumbo, clean up, and after dry, carry out mixing smashing, then by mixed-powder with
Water mixes, solid-liquid ratio 1:10-15 after impregnating 10-12h, by mixed liquor in 80-95 DEG C of progress infusion of temperature, waits for solid-liquid ratio
Become 1:When 3-5, infusion feed liquid is filtered, paste finally is concentrated under reduced pressure into filtered fluid, obtains abelmoschus plant concentration
Cream；
3) gumbo ferment powder, abelmoschus plant condensed cream, maltodextrin, D-mannital, menthol, xylitol, grape are taken
Sugar, magnesium stearate and steviol glycoside, mix in proportion rear compression moulding by mentioned component, obtain gumbo ferment lozenge.
Preferably, 30-35 DEG C of the temperature of the sealing and fermenting, time are 30-60 days, and energy consumption is small, energy conservation and environmental protection.
Preferably, the mass ratio of gumbo okra fruit piece, gumbo blade and okra flowers is in gumbo batch mixing in the step (1)
10：2-2.5:1-2.
Preferably, vacuum drying temperature is 50-65 DEG C in the step (1).
Preferably, the gumbo ferment lozenge includes following mass percent ingredient：Gumbo ferment powder 45-55%, gumbo
Plant condensed cream 8-15%, maltodextrin 5-10%, D-mannital 5-10%, menthol 0.3-0.7%, xylitol 5-
10%, glucose 5-10%, magnesium stearate 0.8-1.2% and steviol glycoside 5-9%.
Preferably, the gumbo ferment lozenge includes following mass percent ingredient：Gumbo ferment powder 50%, abelmoschus plant
Condensed cream 10%, maltodextrin 8%, D-mannital 8%, menthol 0.5%, xylitol 8%, glucose 8%, magnesium stearate
1% and steviol glycoside 6.5%.
Compared with prior art, beneficial effects of the present invention：
1. the present invention prepares gumbo ferment with fruit, flower and the leaf fermentation of gumbo, the autumn is prepared with the skin of abelmoschus plant and root
Certain herbaceous plants with big flowers plant condensed cream, and add auxiliary material and gumbo ferment lozenge is made, the gumbo of plantation is fully used, and gumbo is improved
The lozenge of utility value, preparation is easy to carry, convenient for eating at any time, improves the medical value of gumbo.
2. preparation method of the present invention is easy to operate, Preparation equipment is simple, and low energy consumption, has the advantages that energy conservation and environmental protection, meets green
The industrial theory of color.
Specific implementation mode
It below by the description to embodiment, is described in further detail, to help those skilled in the art to this hair
Bright inventive concept, technical solution have more complete, accurate and deep understanding.
Embodiment 1
The production method of gumbo ferment lozenge, is as follows in the present embodiment：
1) healthy gumbo okra fruit of the picking completely filled fruit without insect pest, gumbo leaf more than Fresh sap and is waited in full bloom without insect pest
Okra flowers clean up selected gumbo okra fruit, gumbo leaf and okra flowers, are taken during cleaning softly, buffering
Mode ensures the integrality for the gumbo raw material chosen, and by gumbo okra fruit and gumbo leaf slice, the thickness of okra fruit piece is in 2-4mm, leaf
My 10-15mm of the width of piece, then will be by mass ratio 10:2.5:1 gumbo okra fruit piece, the autumn of gumbo blade and okra flowers mixing
Fermentation tank is added in certain herbaceous plants with big flowers batch mixing, in the environment of 30 DEG C of temperature, ferments 60 days, and it is primary to turn over cylinder every 10 days, and cylinder is gone out after 60 days, is carried out
It is sterile filtered, obtains zymotic fluid, finally by zymotic fluid in the environment of 30 DEG C of temperature, be sealed fermentation 30 days, cylinder was turned over every 5 days
Once, go out cylinder within 30 days, be sterile filtered, obtain enzyme stoste, enzyme stoste is dried in vacuo in temperature 60 C, obtains gumbo ferment powder；
2) plant peel and root for choosing the gumbo for extracing gumbo fruit, Hua Heye, clean up, dry in its natural state
Carrying out that mixed powder is pure after drying, the granularity for crushing the mixed-powder of preparation is 150 mesh, then by mixed-powder and cold water mix,
Solid-liquid ratio is 1:15, after impregnating 10-12h at room temperature, by mixed liquor in 90 DEG C of progress infusions of temperature, wait for that solid-liquid ratio becomes 1:3
When, infusion feed liquid is filtered, paste finally is concentrated under reduced pressure at 40 DEG C of temperature in filtered fluid, it is dense to obtain abelmoschus plant
Contracting cream；
3) quality accounting is pressed, the gumbo ferment powder 50% for taking step (1) to prepare, abelmoschus plant concentration prepared by step (2)
Cream 10%, maltodextrin 8%, D-mannital 8%, menthol 0.5%, xylitol 8%, glucose 8%, magnesium stearate 1%
With steviol glycoside 6.5%, mentioned component is added in high speed dispersor after being uniformly mixed at rotating speed 1200r/min,
Mixed powder is placed on comminutor, is first granulated, then particle water content is dried under vacuum in 3%- under temperature 50 C
5%, after the particle after drying is crossed 20 mesh sieve, it is placed in compression moulding in tablet press machine, obtains gumbo ferment lozenge, the wherein pressure of tabletting
Power is 17-20Mpa.
Lozenge prepared by this embodiment, mouthfeel is slightly sweet, the faint scent breath containing gumbo and peppermint, and dissolving is without remnants, compacting
The wafer surface of easy mold release when forming, no adhesion, preparation is smooth, in tableting processes breakage rate at 0.89%, storage without powder
It is scattered.
Embodiment 2
The present embodiment with embodiment 1, unlike in the present embodiment gumbo ferment lozenge include following mass percent at
Point：Gumbo ferment powder 45%, abelmoschus plant condensed cream 15%, maltodextrin 5%, D-mannital 5%, menthol 0.7%, wood
Sugar alcohol 10%, glucose 10%, magnesium stearate 1.2% and steviol glycoside 8.1%, wherein gumbo okra fruit piece, autumn in gumbo batch mixing
Certain herbaceous plants with big flowers blade and the mass ratio of okra flowers are 5:1:1.
Lozenge prepared by this embodiment, mouthfeel sweet taste is slightly sweet, the faint scent breath containing gumbo and peppermint, dissolves without remnants,
Demould slightly adhesion when compression moulding, the wafer surface of preparation has a shedding phenomenon, and breakage rate is 1.31% in tableting processes, storage
When slightly powder be scattered.
Embodiment 3
The present embodiment with embodiment 1, unlike in the present embodiment gumbo ferment lozenge include following mass percent at
Point：Gumbo ferment powder 55%, abelmoschus plant condensed cream 8%, maltodextrin 10%, D-mannital 10%, menthol 0.3%,
Xylitol 5%, glucose 5%, magnesium stearate 0.8% and steviol glycoside 5.9%.
Lozenge prepared by this embodiment, mouthfeel sweet taste is slightly sweet, the faint scent breath containing gumbo and peppermint, dissolves without remnants,
Easy mold release when compression moulding, no adhesion, the wafer surface of preparation have a shedding phenomenon, and breakage rate is 1.13% in tableting processes, storage
There is powder to be scattered when Tibetan.
The stickum of okra can promote gastrointestinal peristalsis, be beneficial to aid digestion, beneficial stomach；Contain in stickum
50% soluble cellulose can effectively reduce serum cholesterol, prevention of cardiovascular disease；Advantageous defaecation, toxin expelling, anti-cancer effect
Fruit, the pectin of okra, polysaccharide have protect liver effect, and product of the invention is proved through using, have pharynx-clearing throat-benefiting, expelling phlegm and arresting coughing,
Toxin expelling, defaecation function.
The present invention is exemplarily described above in conjunction with specific embodiment, it is clear that the present invention implements not by upper
The limitation of mode is stated, if the improvement of the various unsubstantialities of inventive concept and technical scheme of the present invention progress is used, or
It is not improved by the present invention design and technical solution directly apply to other occasions, protection scope of the present invention it
It is interior.Protection scope of the present invention should be determined by the scope of protection defined in the claims.
Claims (6)
1. a kind of production method of gumbo ferment lozenge, which is characterized in that the production method is as follows：
1) selected gumbo okra fruit, gumbo leaf and okra flowers are cleaned up, first by gumbo okra fruit and gumbo leaf slice, then will
Fermentation tank is added by the gumbo batch mixing of gumbo okra fruit piece, gumbo blade and okra flowers mixing, is sealed by fermentation, then carries out sterile mistake
Filter, obtains zymotic fluid, zymotic fluid is finally sealed fermentation, is sterile filtered, obtains enzyme stoste, and enzyme stoste progress vacuum is done
It is dry, obtain gumbo ferment powder；
2) plant peel and root for choosing gumbo, clean up, and after dry, carry out mixing smashing, then mix mixed-powder and water
It closes, solid-liquid ratio 1:10-15 after impregnating 10-12h, by mixed liquor in 80-95 DEG C of progress infusion of temperature, waits for that solid-liquid ratio becomes
1:When 3-5, infusion feed liquid is filtered, paste finally is concentrated under reduced pressure into filtered fluid, obtains abelmoschus plant condensed cream；
3) gumbo ferment powder, abelmoschus plant condensed cream, maltodextrin, D-mannital, menthol, xylitol, glucose, hard is taken
Mentioned component is mixed in proportion rear compression moulding by fatty acid magnesium and steviol glycoside, obtains gumbo ferment lozenge.
2. the production method of gumbo ferment lozenge according to claim 1, which is characterized in that the temperature of the sealing and fermenting
30-35 DEG C, the time is 30-60 days.
3. the production method of gumbo ferment lozenge according to claim 1, which is characterized in that gumbo in the step (1)
The mass ratio of gumbo okra fruit piece, gumbo blade and okra flowers is 10 in batch mixing：2-2.5:1-2.
4. the production method of gumbo ferment lozenge according to claim 1, which is characterized in that vacuum in the step (1)
Dry temperature is 50-65 DEG C.
5. the production method of gumbo ferment lozenge according to claim 1, which is characterized in that the gumbo ferment lozenge packet
Include following mass percent ingredient：Gumbo ferment powder 45-55%, abelmoschus plant condensed cream 8-15%, maltodextrin 5-10%, D-
Mannitol 5-10%, menthol 0.3-0.7%, xylitol 5-10%, glucose 5-10%, magnesium stearate 0.8-1.2% and
Steviol glycoside 5-9%.
6. the production method of gumbo ferment lozenge according to claim 1, which is characterized in that the gumbo ferment lozenge packet
Include following mass percent ingredient：Gumbo ferment powder 50%, abelmoschus plant condensed cream 10%, maltodextrin 8%, D-mannital
8%, menthol 0.5%, xylitol 8%, glucose 8%, magnesium stearate 1% and steviol glycoside 6.5%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810505334.2A CN108669547A (en) | 2018-05-24 | 2018-05-24 | A kind of production method of gumbo ferment lozenge |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810505334.2A CN108669547A (en) | 2018-05-24 | 2018-05-24 | A kind of production method of gumbo ferment lozenge |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108669547A true CN108669547A (en) | 2018-10-19 |
Family
ID=63808039
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810505334.2A Withdrawn CN108669547A (en) | 2018-05-24 | 2018-05-24 | A kind of production method of gumbo ferment lozenge |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN108669547A (en) |
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2018
- 2018-05-24 CN CN201810505334.2A patent/CN108669547A/en not_active Withdrawn
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Application publication date: 20181019 |