CN109288050A - 一种抗衰老保健食品和食品的三种原料配方及其制作工艺 - Google Patents
一种抗衰老保健食品和食品的三种原料配方及其制作工艺 Download PDFInfo
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Abstract
本发明公开了一种抗衰老保健食品和食品的三种原料配方及其制作工艺，包括内容物配制、壁材配制、压丸、定型、干燥、捡丸及包装几个工序，其特征在于：将经调配、搅拌、研磨均匀的内容物和调配、搅拌、真空脱气、过滤制得的壁材通过压丸、定型、干燥、捡丸后，制得符合产品质量标准的软胶囊或凝胶糖果。
Description
技术领域
本发明涉一种保健食品或食品的生产方法，具体地涉及一种抗衰老保健食品和食品的三种原料配方及其制作工艺。
背景技术
虾青素的功能（雨生红球藻提取物）保护视力/恢复眼睛疲劳，抗心血管疾病，抗关节炎和腕管综合症，
预防肥胖和痛风。用于抗氧化、抗衰老、抗疲劳、辐射保护。显著提高人体的免疫力，抗疲劳作用，是唯一能通过血脑屏障的类胡萝卜素，具有显著的抗衰老作用，
2.番茄红素（番茄粉提取物）的功能：
具有抗氧化、抗癌、增强人体免疫力、预防骨质疏松、保肝、抗紫外线辐射和促进细胞缝间联接交流、抑制LDL-胆固醇氧化物的形成、防止肿瘤增殖防癌抗癌。
3.维生素E(生育酚)的功能 又称生育酚或产妊酚的维生素E，能维持生殖器官正常机能，促进垂体促性腺激素的分泌，促进精子的生成和活动.，能促进性激素分泌，使男子精子活力和数量增加；使女子雌性激素浓度增高，提高生育能力，预防流产 ，还可用于防治男性不育症、 烧伤 、冻伤、毛细血管出血、更年期综合症、美容等方面。可预防近视发生和发展。
三种复合到一起可起到抗辐射、预防癌症抗癌。增进视力、改善睡眠、抗过敏、预防心脑血管疾病、抗炎、降血糖，防肥胖，防衰老防通风。
本发明的剂型包括：软胶囊或凝胶糖果、硬胶囊、压片糖果、片剂、咀嚼片、分散片、普通片、糖衣片、口腔崩解片、含片、泡腾片、软糖、硬糖和各种颗粒或口服液的制作工艺。我们这里只介绍软胶囊或凝胶糖果的配方和制作工艺进行详细说明。
发明内容
为实现以上目的，本发明一种抗衰老保健食品和食品的三种原料配方及其制作工艺，包括内容物配制、壁材配制、压丸、定型、干燥、捡丸及包装几个工序，其特征在于：将经调配、搅拌、研磨均匀的内容物和调配、搅拌、真空脱气、过滤制得的壁材通过压丸、定型、干燥、捡丸后，制得符合产品质量标准的软胶囊或凝胶糖果，包括如下步骤：
称取虾青素10--30%，称取番茄红素15--40%，称取VE25--70%和葵花籽油，将其加入500L的配料罐中，开动搅拌机，缓慢搅拌50min，然后从放料口放出。为保证内容物的均匀性，将混合后的内容物用胶体磨研磨3次后，用120目的筛网过滤待用。对内容物的质量百分含量进行测定，以保证生产的每粒软胶囊或凝胶糖果重量0.1-1g；
再将甘油加入80℃的纯化水中，充分搅拌，待温度降为70℃后投入明胶，继续搅拌60min，加入葡萄糖、柠檬粉经过多次搅拌均匀后真空脱气30min后过滤待用。
在环境温度为18℃～22℃、相对湿度为45％的压丸间，在胶盒温度为、冷辊温度为、喷体温度为、成型辊模的转速为的工艺参数下压丸。在在环境温度为18℃～22℃、相对湿度为40％的定型间自然定型2h～4h。
在环境温度为24℃～30℃、相对湿度低于40％的干燥间，采用托盘式干燥设备，在送风相对湿度为20％、送风量为10m3/h的工艺参数下干燥6h～8h，干燥后囊壳的含水质量百分含量控制在9％为宜。
在环境温度为25℃～28℃、相对湿度低于60％的捡丸间，将个别异型丸挑拣出来。在相同环境参数的内包装间，采用自动或半自动包装方式瓶装瓶，电磁封口，对产品进行外观、含量、溶剂残留、重金属含量、微生物批量抽检。检验合格后，在外包装间进行打码、贴签、装盒、装箱入库。对所有产品每年进行1次为期5个月的随机抽样稳定性实验，以证实产品的稳定性。其中，软胶囊或凝胶糖果的质量标准为：外观：暗红色表面光滑的橄榄球状物、每粒质量100-1000mg。
所述虾青素为雨生红球藻提取物；所述番茄红素为番茄提取物；所述ve又名生育酚。
本发明的有益效果在于：本发明抗辐射、预防癌症抗癌。增进视力、改善睡眠、抗过敏、预防心脑血管疾病、抗炎、降血糖，防肥胖，防衰老防通风。
具体实施方式
下面将结合本发明实施例，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：称取虾青素5Kg，取番红素5Kg,称取VE10kg和葵花籽油35Kg，将其加入500L的配料罐中，开动搅拌机，缓慢搅拌50min，然后从放料口放出。为保证内容物的均匀性，将混合后的内容物用胶体磨研磨3次后，用120目的筛网过滤待用。对内容物的质量百分含量进行测定，以保证生产的每粒软胶囊或凝胶糖果重100-1000mg.
先将4Kg甘油加入10Kg、80℃的纯化水中，充分搅拌，待温度降为70℃后投入11Kg明胶，继续搅拌60min，加入葡萄糖1公斤柠檬粉0.5公斤经过多次搅拌均匀后真空脱气30min后过滤待用。
在环境温度为18℃～22℃、相对湿度为45％的压丸间，在胶盒温度为、冷辊温度为、喷体温度为、成型辊模的转速为的工艺参数下压丸。在在环境温度为18℃～22℃、相对湿度为40％的定型间自然定型2h～4h。
在环境温度为24℃～30℃、相对湿度低于40％的干燥间，采用托盘式干燥设备，在送风相对湿度为20％、送风量为10m3/h的工艺参数下干燥6h～8h，干燥后囊壳的含水质量百分含量控制在9％为宜。
在环境温度为25℃～28℃、相对湿度低于60％的捡丸间，将个别异型丸挑拣出来。在相同环境参数的内包装间，采用自动或半自动包装方式瓶装瓶，电磁封口，对产品进行外观、含量、溶剂残留、重金属含量、微生物批量抽检。检验合格后，在外包装间进行打码、贴签、装盒、装箱入库。对所有产品每年进行1次为期5个月的随机抽样稳定性实验，以证实产品的稳定性。其中，软胶囊或凝胶糖果的质量标准为：外观：暗红色表面光滑的橄榄球状物、每粒质量100-1000mg。
实施例2：称取虾青素6Kg，称取番茄红素5Kg,称取ve9kg和葵花籽油30Kg，将其加入500L的配料罐中，开动搅拌机，缓慢搅拌50min，然后从放料口放出。为保证内容物的均匀性，将混合后的内容物用胶体磨研磨3次后，用120目的筛网过滤待用。对内容物的质量百分含量进行测定，以保证生产的每粒软胶囊或凝胶糖果重100-1000mg.
先将5Kg甘油加入11Kg、80℃的纯化水中，充分搅拌，待温度降为70℃后投入11Kg明胶，继续搅拌60min，加入葡萄糖1.5公斤柠檬粉0.5公斤经过多次搅拌均匀后真空脱气30min后过滤待用。
在环境温度为18℃～22℃、相对湿度为45％的压丸间，在胶盒温度为、冷辊温度为、喷体温度为、成型辊模的转速为的工艺参数下压丸。在在环境温度为18℃～22℃、相对湿度为40％的定型间自然定型2h～4h。
在环境温度为24℃～30℃、相对湿度低于40％的干燥间，采用托盘式干燥设备，在送风相对湿度为20％、送风量为10m3/h的工艺参数下干燥6h～8h，干燥后囊壳的含水质量百分含量控制在9％为宜。
在环境温度为25℃～28℃、相对湿度低于60％的捡丸间，将个别异型丸挑拣出来。在相同环境参数的内包装间，采用自动或半自动包装方式瓶装瓶，电磁封口，对产品进行外观、含量、溶剂残留、重金属含量、微生物批量抽检。检验合格后，在外包装间进行打码、贴签、装盒、装箱入库。对所有产品每年进行1次为期5个月的随机抽样稳定性实验，以证实产品的稳定性。其中，软胶囊或凝胶糖果的质量标准为：外观：暗红色表面光滑的橄榄球状物、每粒质量100-1000mg。
经实验证明，本发明溶剂残留≤20ppm、铅≤10ppm、砷≤5ppm、菌落总数≤1000CFU/g、大肠菌群≤40MPN/100g、霉菌和酵母菌≤25CFU/g、包括沙门氏菌、志贺氏菌、金黄色葡萄球菌和溶血性链球菌在内的致病菌不得检出、ADI值≤35mg/d。
最后应说明的是：以上所述仅为本发明的优选实施例而已，并不用于限制本发明，尽管参照前述实施例对本发明进行了详细的说明，对于本领域的技术人员来说，其依然可以对前述各实施例所记载的技术方案进行修改，或者对其中部分技术特征进行等同替换。凡在本发明的精神和原则之内，所作的任何修改、等同替换、改进等，均应包含在本发明的保护范围之内。
Claims (5)
1.一种抗衰老保健食品和食品的三种原料配方及其制作工艺，包括内容物配制、壁材配制、压丸、定型、干燥、捡丸及包装几个工序，其特征在于：将经调配、搅拌、研磨均匀的内容物和调配、搅拌、真空脱气、过滤制得的壁材通过压丸、定型、干燥、捡丸后，制得符合产品质量标准的软胶囊或凝胶糖果，包括如下步骤：
取虾青素10--30%，取番茄红素15--40%，加VE25--70%和葵花籽油，将其加入500L的配料罐中，开动搅拌机，缓慢搅拌50min，然后从放料口放出;为保证内容物的均匀性，将混合后的内容物用胶体磨研磨3次后，用120目的筛网过滤待;对内容物的质量百分含量进行测定，以保证生产的每粒软胶囊或凝胶糖果重量；
再将甘油加入80℃的纯化水中，充分搅拌，待温度降为70℃后投入明胶，继续搅拌60min，加入葡萄糖、柠檬粉经过多次搅拌均匀后真空脱气30min后过滤待用。
2.根据权利要求1所述的一种抗衰老保健食品和食品的三种原料配方及其制作工艺，其特征在于：在环境温度为18℃～22℃、相对湿度为45％的压丸间，在胶盒温度为、冷辊温度为、喷体温度为、成型辊模的转速为的工艺参数下压丸;在在环境温度为18℃～22℃、相对湿度为40％的定型间自然定型2h～4h。
3.根据权利要求1所述的一种抗衰老保健食品和食品的三种原料配方及其制作工艺，其特征在于：在环境温度为24℃～30℃、相对湿度低于40％的干燥间，采用托盘式干燥设备，在送风相对湿度为20％、送风量为10m3/h的工艺参数下干燥6h～8h，干燥后囊壳的含水质量百分含量控制在9％为宜。
4.根据权利要求1所述的一种抗衰老保健食品和食品的三种原料配方及其制作工艺，其特征在于：在环境温度为25℃～28℃、相对湿度低于60％的捡丸间，将个别异型丸挑拣出来;在相同环境参数的内包装间，采用自动或半自动包装方式瓶装瓶，电磁封口，对产品进行外观、含量、溶剂残留、重金属含量、微生物批量抽检;检验合格后，在外包装间进行打码、贴签、装盒、装箱入库，对所有产品每年进行1次为期5个月的随机抽样稳定性实验，以证实产品的稳定性;其中，软胶囊或凝胶糖果的质量标准为：外观：暗红色表面光滑的橄榄球状物、每粒质量100-1000mg。
5.根据权利要求1所述的一种抗衰老保健食品和食品的三种原料配方及其制作工艺，其特征在于：所述虾青素为雨生红球藻提取物；所述番茄红素为番茄提取物；所述ve又名生育酚。
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