CN109315576A - 纳豆竹叶黄酮压片糖果 - Google Patents
纳豆竹叶黄酮压片糖果 Download PDFInfo
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- CN109315576A CN109315576A CN201811186404.9A CN201811186404A CN109315576A CN 109315576 A CN109315576 A CN 109315576A CN 201811186404 A CN201811186404 A CN 201811186404A CN 109315576 A CN109315576 A CN 109315576A
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- parts
- bamboo
- natto
- powder
- leaves flavones
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- A—HUMAN NECESSITIES
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- A23G3/364—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing microorganisms or enzymes; containing paramedical or dietetical agents, e.g. vitamins
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- A—HUMAN NECESSITIES
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- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/44—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing peptides or proteins
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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
本发明涉及功能性食品技术领域,尤其为纳豆竹叶黄酮压片糖果,其制备原料包括以下重量份数的组分:竹叶黄酮40‑80份、纳豆粉10‑50份、红曲米粉30‑90份、水解胶原蛋白粉20‑100份、山楂600‑1000份、葛根600‑1000份、荷叶600‑1000份、白果600‑1000份、低聚异麦芽糖100‑300份、微晶纤维素100‑300份、罗汉果甜苷1‑5份、硬脂酸镁1‑2份,服用本纳豆竹叶黄酮压片糖果后,具有保护心脑血管,调节血脂,降低血液粘稠度,降低尿酸的作用,能够增强免疫功能,能够清除血管中垃圾,同时能够溶化血栓、修复受损的血管细胞,有效改善冠心病、高血压、动脉硬化、中风、静脉曲张、痛风等疾病,具有良好的医疗效果。
Description
技术领域
本发明涉及功能性食品技术领域,具体为纳豆竹叶黄酮压片糖果。
背景技术
随着人们生活水平的提高,人们的饮食越来越好,导致血液粘度较粘稠、血脂较高、动脉硬化以及血液尿酸升高,对于老年人来说,血管老化,血管壁受损,易患高血压、动脉硬化、糖尿病。血管内皮细胞受损后,产生的凝血激酶增多,促进凝血酶形成,凝血黄素A2也增多,同时制造抗凝物质前列环素减少,易诱发血栓形成,而如血糖增高时,糖与红血球中的血红蛋白结合,使全身组织缺氧,这时血小板凝集性增强,粘度增大,容易促进血栓形成。
但现有的对于血栓、血脂、动脉硬化以及血液尿酸升高的治疗仅仅通过药物进行治疗,而药物本身具有一定的刺激性,如何以食品为原料,用于溶解血栓、清除血脂、预防动脉硬化以及降低血液中尿酸成为目前研究的热门课题。鉴于此,我们提出纳豆竹叶黄酮压片糖果。
发明内容
本发明的目的在于提供纳豆竹叶黄酮压片糖果,以解决上述背景技术中提出如何以以食品为原料,用于溶解血栓、清除血脂、预防动脉硬化以及降低血液中尿酸的问题。
为实现上述目的,本发明提供如下技术方案:
纳豆竹叶黄酮压片糖果,其制备原料包括以下重量份数的组分:竹叶黄酮40-80份、纳豆粉10-50份、红曲米粉30-90份、水解胶原蛋白粉20-100份、山楂600-1000份、葛根600-1000份、荷叶600-1000份、白果600-1000份、低聚异麦芽糖100-300份、微晶纤维素100-300份、罗汉果甜苷1-5份、硬脂酸镁1-2份。
作为优选,所述竹叶黄酮的制备方法为:以竹叶为原料,经水提、正丁醇萃取、浓缩、喷雾干燥,得黄酮含量大于24%的竹叶黄酮。
作为优选,所述纳豆粉的制备方法为:将大豆粉与培养基混合后灭菌,再与纳豆芽孢杆菌接种、发酵、膜过滤浓缩、制粒干燥或喷雾干燥,得纳豆粉,纳豆粉的溶解纤维蛋白活性不低于2000FU/g。
作为优选,其制备方法如下步骤:
S1配料:针对压片糖果所需的成分设计,称取对应重量份的竹叶黄酮、纳豆粉、红曲米粉、水解胶原蛋白粉、山楂、葛根、荷叶、白果、低聚异麦芽糖、微晶纤维素、罗汉果甜苷、硬脂酸镁;
S2切片:将S1中称取后的山楂、葛根、荷叶、白果洗净后进行切片;
S3提炼:将S2中已切片的山楂、葛根、荷叶、白果放入蒸煮锅中,并加入药材重量10-20倍的纯净水,加热煮沸;
S4过滤:将S3中的混合液放入过滤网上进行过滤,得到混合滤液;S3、S4重复操作1-2次;
S5浓缩:将S4中的混合滤液中加入真空浓缩器中,真空度小于0.02MPa,浓缩温度为50-60℃,直至形成浆糊状即可;
S6干燥:将S5中的浆糊状的浆料装入托盘中,并放入至真空干燥箱中进行干燥,干燥完成后,取出粉碎至60目以下细粉;
S7制粒:将S6中的细粉及S1中称取的红曲米粉、竹叶黄酮、低聚异麦芽糖和罗汉果甜苷混合均匀,加0.1倍(W/V)的90%乙醇制成软才,通过制粒机进行制粒;70℃温度烘烤至水分0.5-2%,通过整粒机进行整粒;
S8压片:将整粒后的颗粒加入纳豆粉、胶原蛋白、微晶纤维素、硬脂酸镁混合均匀,进行压片、包装即可,制成成品压片糖果。
作为优选,提炼蒸煮的时间为60-90分钟,加热温度为90-105℃。
作为优选,干燥的真空度小于0.02MPa,温度为50-60℃,烘培时间为5-7小时。
作为优选,成品压片糖果的厚度为3.0-7.0mm。
作为优选,步骤S6干燥后,加入红曲米粉、竹叶黄酮、低聚异麦芽糖、纳豆粉、胶原蛋白和罗汉果甜混合均匀直接制成固态饮料进行包装。
本发明所提供的纳豆竹叶黄酮压片糖果中主要制备原料的作用如下:
竹叶黄酮又名竹叶抗氧化剂,是从竹叶中提取出来的具有生理活性的生物黄酮,它是一种高效的生物抗氧化剂,是人体必需的营养素,具有保护心脑血管,调节血脂,降低血液粘稠度,降低尿酸的作用能够增强免疫功能,抗疲劳,抗菌,抗病毒除臭增香等作用提高肉制品的安全性,同时能够作为风味增强剂以及天然抗氧化剂使用。
纳豆粉可直接分解血栓,每克湿纳豆粉溶栓效果相当于尿激酶1600IU。纳豆粉对血栓的作用时间长达8-12小时,同时纳豆粉中包含大豆异黄酮和维生素K2。大豆异黄酮能防止骨中钙的溶解,而维生素K2则能够将钙固定于骨中,能够防止骨质疏松。
红曲米粉作为天然着色剂,其中含有降血压的作用以及具有软化血管、增强血管弹性的功能性,同时能够活血化瘀,健脾消食。
水解胶原蛋白粉含有多种氨基酸,其中甘氨酸多,其次是丙氨酸、谷氨酸、氨基酸、脯氨酸和总氨基酸的含量占90%以上的水解胶原蛋白,脯氨酸含量高达11.8—12.6%。这些氨基酸是合成胶原蛋白的重要原料,人类只有足够的各种氨基酸,合成自己的各种蛋白质,以保持皮肤和组织和器官的形状和结构,以修复受损组织,而水解胶原蛋白就是胶原蛋白经过科学的加工方法后制成的,相对分子量较小的胶原多肽,可完全溶解于水,其被人体吸收利用率更高,而且可以促进食品中的其他蛋白质的吸收。
山楂中含多种维生素、山楂酸、酒石酸、柠檬酸、苹果酸等,还含有黄酮类、内酯、糖类、蛋白质、脂肪和钙、磷、铁等矿物质,所含的解脂酶能促进脂肪类食物的消化,促进胃液分泌和增加胃内酶素等功能,山楂具有消积化滞、收敛止痢、活血化淤等功效,主治饮食积滞、胸膈脾满、疝气血淤闭经等症,山楂中含有山萜类及黄酮类等药物成分,具有显著的扩张血管及降压作用,有增强心肌、抗心律不齐、调节血脂及胆固醇含量的功能。
与现有技术相比,本发明的有益效果是:
1、本发明的纳豆竹叶黄酮压片糖果制成后,色泽鲜美,组织形态完整,甜度适中,气味清香,整体口感极佳,以食品为原料,减少药物本身的刺激性,能够长期服用,同时整体形态为糖果状,减少患者对药物的抗拒心理。
2、本发明以竹叶黄酮、纳豆粉、红曲米粉、水解胶原蛋白粉、山楂等原料制成的纳豆竹叶黄酮压片糖果富有蛋白质、脂肪、碳水化合物、维生素C、氨基酸、维生素B1、维生素B2、硒、铁、钙、锌、镁等多种营养物质,能够为身体补充必要的营养,同时具有健脾消食、活血化淤的功效。
3、本发明的纳豆竹叶黄酮压片糖果服用后,能够降低尿酸、甘油三脂以及总胆固醇,便于调节血脂,降低血液粘稠度,增强免疫功能,能够清除血管中垃圾,对于血栓、血脂、动脉硬化以及血液尿酸的治疗有显著效果。
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
纳豆竹叶黄酮压片糖果,其制备原料包括以下重量份数的组分:竹叶黄酮40-80份、纳豆粉10-50份、红曲米粉30-90份、水解胶原蛋白粉20-100份、山楂600-1000份、葛根600-1000份、荷叶600-1000份、白果600-1000份、低聚异麦芽糖100-300份、微晶纤维素100-300份、罗汉果甜苷1-5份、硬脂酸镁1-2份。
作为优选,竹叶黄酮的制备方法为:以竹叶为原料,经水提、正丁醇萃取、浓缩、喷雾干燥,得黄酮含量大于24%的竹叶黄酮。
作为优选,纳豆粉的制备方法为:将大豆粉与培养基混合后灭菌,再与纳豆芽孢杆菌接种、发酵、膜过滤浓缩、制粒干燥或喷雾干燥,得纳豆粉,纳豆粉的溶解纤维蛋白活性不低于2000FU/g。
作为优选,其制备方法如下步骤:
S1配料:针对压片糖果所需的成分设计,称取对应重量份的竹叶黄酮、纳豆粉、红曲米粉、水解胶原蛋白粉、山楂、葛根、荷叶、白果、低聚异麦芽糖、微晶纤维素、罗汉果甜苷、硬脂酸镁;
S2切片:将S1中称取后的山楂、葛根、荷叶、白果洗净后进行切片;
S3提炼:将S2中已切片的山楂、葛根、荷叶、白果放入蒸煮锅中,并加入药材重量10-20倍的纯净水,加热煮沸;
S4过滤:将S3中的混合液放入过滤网上进行过滤,得到混合滤液;S3、S4重复操作1-2次;
S5浓缩:将S4中的混合滤液中加入真空浓缩器中,真空度小于0.02MPa,浓缩温度为50-60℃,直至形成浆糊状即可;
S6干燥:将S5中的浆糊状的浆料装入托盘中,并放入至真空干燥箱中进行干燥,干燥完成后,取出粉碎至60目以下细粉;
S7制粒:将S6中的细粉及S1中称取的红曲米粉、竹叶黄酮、低聚异麦芽糖和罗汉果甜苷混合均匀,加0.1倍(W/V)的90%乙醇制成软才,通过制粒机进行制粒;70℃温度烘烤至水分0.5-2%,通过整粒机进行整粒;
S8压片:将整粒后的颗粒加入纳豆粉、胶原蛋白、微晶纤维素、硬脂酸镁混合均匀,进行压片、包装即可,制成成品压片糖果。
作为优选,提炼蒸煮的时间为60-90分钟,加热温度为90-105℃。
作为优选,干燥的真空度小于0.02MPa,温度为50-60℃,烘培时间为5-7小时。
作为优选,成品压片糖果的厚度为3.0-7.0mm。
作为优选,步骤S6干燥后,加入红曲米粉、竹叶黄酮、低聚异麦芽糖、纳豆粉、胶原蛋白和罗汉果甜混合均匀直接制成固态饮料进行包装。
实施例2
作为本发明的第二种实施例,与实施例1对比,不同点在原材料的取值份量,其制备原料包括以下重量份数的组分:竹叶黄酮80份、纳豆粉50份、红曲米粉90份、水解胶原蛋白粉100份、山楂1000份、葛根1000份、荷叶1000份、白果1000份、低聚异麦芽糖300份、微晶纤维素300份、罗汉果甜苷5份、硬脂酸镁2份。
实施例3
作为本发明的第三种实施例,与实施例1对比,不同点在原材料的取值份量,其制备原料包括以下重量份数的组分:竹叶黄酮80份、纳豆粉10份、红曲米粉90份、水解胶原蛋白粉20份、山楂1000份、葛根600份、荷叶1000份、白果600份、低聚异麦芽糖300份、微晶纤维素100份、罗汉果甜苷5份、硬脂酸镁1份。
对比例1
作为本发明的第一种对比例,与实施例1对比,不同点在于将低聚异麦芽糖替换为蔗糖,其制备原料包括以下重量份数的组分:竹叶黄酮80份、纳豆粉10份、红曲米粉90份、水解胶原蛋白粉20份、山楂1000份、葛根600份、荷叶1000份、白果600份、蔗糖300份、微晶纤维素100份、罗汉果甜苷5份、硬脂酸镁1份。
纳豆竹叶黄酮压片糖果制备方法如下步骤:
S1配料:针对压片糖果所需的成分设计,称取对应重量份的竹叶黄酮、纳豆粉、红曲米粉、水解胶原蛋白粉、山楂、葛根、荷叶、白果、低聚异麦芽糖、微晶纤维素、罗汉果甜苷、硬脂酸镁;
S2切片:将S1中称取后的山楂、葛根、荷叶、白果洗净后进行切片;
S3提炼:将S2中已切片的山楂、葛根、荷叶、白果放入蒸煮锅中,并加入药材重量10-20倍的纯净水,加热煮沸;
S4过滤:将S3中的混合液放入过滤网上进行过滤,得到混合滤液;S3、S4重复操作1-2次;
S5浓缩:将S4中的混合滤液中加入真空浓缩器中,真空度小于0.02MPa,浓缩温度为50-60℃,直至形成浆糊状即可;
S6干燥:将S5中的浆糊状的浆料装入托盘中,并放入至真空干燥箱中进行干燥,干燥完成后,取出粉碎至60目以下细粉;
S7制粒:将S6中的细粉及S1中称取的红曲米粉、竹叶黄酮、低聚异麦芽糖和罗汉果甜苷混合均匀,加0.1倍(W/V)的90%乙醇制成软才,通过制粒机进行制粒;70℃温度烘烤至水分0.5-2%,通过整粒机进行整粒;
步骤S6干燥后,加入红曲米粉、竹叶黄酮、蔗糖、纳豆粉、胶原蛋白和罗汉果甜混合均匀直接制成固态饮料进行包装。
对比例2
作为本发明的第二种对比例,与实施例1对比,不同点在于将低聚异麦芽糖替换为木糖醇,其制备原料包括以下重量份数的组分:竹叶黄酮80份、纳豆粉10份、红曲米粉90份、水解胶原蛋白粉20份、山楂1000份、葛根600份、荷叶1000份、白果600份、木糖醇300份、微晶纤维素100份、罗汉果甜苷5份、硬脂酸镁1份。
纳豆竹叶黄酮压片糖果制备方法如下步骤:S1配料:针对压片糖果所需的成分设计,称取对应重量份的竹叶黄酮、纳豆粉、红曲米粉、水解胶原蛋白粉、山楂、葛根、荷叶、白果、低聚异麦芽糖、微晶纤维素、罗汉果甜苷、硬脂酸镁;
S2切片:将S1中称取后的山楂、葛根、荷叶、白果洗净后进行切片;
S3提炼:将S2中已切片的山楂、葛根、荷叶、白果放入蒸煮锅中,并加入药材重量10-20倍的纯净水,加热煮沸;
S4过滤:将S3中的混合液放入过滤网上进行过滤,得到混合滤液;S3、S4重复操作1-2次;
S5浓缩:将S4中的混合滤液中加入真空浓缩器中,真空度小于0.02MPa,浓缩温度为50-60℃,直至形成浆糊状即可;
S6干燥:将S5中的浆糊状的浆料装入托盘中,并放入至真空干燥箱中进行干燥,干燥完成后,取出粉碎至60目以下细粉;
S7制粒:将S6中的细粉及S1中称取的红曲米粉、竹叶黄酮、低聚异麦芽糖和罗汉果甜苷混合均匀,加0.1倍(W/V)的90%乙醇制成软才,通过制粒机进行制粒;70℃温度烘烤至水分0.5-2%,通过整粒机进行整粒;
步骤S6干燥后,加入红曲米粉、竹叶黄酮、木糖醇、纳豆粉、胶原蛋白和罗汉果甜混合均匀直接制成固态饮料进行包装。
对比例3
作为本发明的第三种对比例,与实施例1对比,不同点在于去掉微晶纤维素和罗汉果甜苷,增加甜菊糖苷,其制备原料包括以下重量份数的组分:竹叶黄酮80份、纳豆粉10份、红曲米粉90份、水解胶原蛋白粉20份、山楂1000份、葛根600份、荷叶1000份、白果600份、低聚异麦芽糖300份、甜菊糖苷100份、硬脂酸镁1份。
纳豆竹叶黄酮压片糖果制备方法如下步骤:
S1配料:针对压片糖果所需的成分设计,称取对应重量份的竹叶黄酮、纳豆粉、红曲米粉、水解胶原蛋白粉、山楂、葛根、荷叶、白果、低聚异麦芽糖、微晶纤维素、罗汉果甜苷、硬脂酸镁;
S2切片:将S1中称取后的山楂、葛根、荷叶、白果洗净后进行切片;
S3提炼:将S2中已切片的山楂、葛根、荷叶、白果放入蒸煮锅中,并加入药材重量10-20倍的纯净水,加热煮沸;
S4过滤:将S3中的混合液放入过滤网上进行过滤,得到混合滤液;S3、S4重复操作1-2次;
S5浓缩:将S4中的混合滤液中加入真空浓缩器中,真空度小于0.02MPa,浓缩温度为50-60℃,直至形成浆糊状即可;
S6干燥:将S5中的浆糊状的浆料装入托盘中,并放入至真空干燥箱中进行干燥,干燥完成后,取出粉碎至60目以下细粉;
S7制粒:将S6中的细粉及S1中称取的红曲米粉、竹叶黄酮、低聚异麦芽糖和混合均匀,加0.1倍(W/V)的90%乙醇制成软才,通过制粒机进行制粒;70℃温度烘烤至水分0.5-2%,通过整粒机进行整粒;
步骤S6干燥后,加入红曲米粉、竹叶黄酮、木糖醇、纳豆粉、胶原蛋白和甜菊糖苷混合均匀直接制成固态饮料进行包装。
根据实施例1、实施例2、实施例3、对比例1、对比例2以及对比例3中提供不同的参数制成的纳豆竹叶黄酮压片糖果,其营养成分的对比、肝脏1+8项检验组合部分数值对比以及感官评分对比如下表所示。
感官评分对比表
营养成分的对比表
肝脏1+代谢8项检验组合部分数值对比表
检验项目 | 服用前 | 服用一个月后 | 提示 | 单位 | 参考区间 |
尿酸 | 620.00 | 496.00 | 降低 | umol/L | 150-430 |
甘油三脂 | 1.91 | 1.16 | 降低 | mmol/L | 0.23-1.17 |
总胆固醇 | 5.74 | 4.63 | 降低 | mmol/L | 2.9-5.72 |
以上显示和描述了本发明的基本原理、主要特征和本发明的优点。本行业的技术人员应该了解,本发明不受上述实施例的限制,上述实施例和说明书中描述的仅为本发明的优选例,并不用来限制本发明,在不脱离本发明精神和范围的前提下,本发明还会有各种变化和改进,这些变化和改进都落入要求保护的本发明范围内。本发明要求保护范围由所附的权利要求书及其等效物界定。
Claims (8)
1.纳豆竹叶黄酮压片糖果,其特征在于:其制备原料包括以下重量份数的组分:竹叶黄酮40-80份、纳豆粉10-50份、红曲米粉30-90份、水解胶原蛋白粉20-100份、山楂600-1000份、葛根600-1000份、荷叶600-1000份、白果600-1000份、低聚异麦芽糖100-300份、微晶纤维素100-300份、罗汉果甜苷1-5份、硬脂酸镁1-2份。
2.根据权利要求1所述的纳豆竹叶黄酮压片糖果,其特征在于:所述竹叶黄酮的制备方法为:以竹叶为原料,经水提、正丁醇萃取、浓缩、喷雾干燥,得黄酮含量大于24%的竹叶黄酮。
3.根据权利要求1所述的纳豆竹叶黄酮压片糖果,其特征在于:所述纳豆粉的制备方法为:将大豆粉与培养基混合后灭菌,再与纳豆芽孢杆菌接种、发酵、膜过滤浓缩、制粒干燥或喷雾干燥,得纳豆粉,纳豆粉的溶解纤维蛋白活性不低于2000FU/g。
4.根据权利要求1所述的纳豆竹叶黄酮压片糖果,其特征在于:其制备方法如下步骤:
S1配料:针对压片糖果所需的成分设计,称取对应重量份的竹叶黄酮、纳豆粉、红曲米粉、水解胶原蛋白粉、山楂、葛根、荷叶、白果、低聚异麦芽糖、微晶纤维素、罗汉果甜苷、硬脂酸镁;
S2切片:将S1中称取后的山楂、葛根、荷叶、白果洗净后进行切片;
S3提炼:将S2中已切片的山楂、葛根、荷叶、白果放入蒸煮锅中,并加入药材重量10-20倍的纯净水,加热煮沸;
S4过滤:将S3中的混合液放入过滤网上进行过滤,得到混合滤液;S3、S4重复操作1-2次;
S5浓缩:将S4中的混合滤液中加入真空浓缩器中,真空度小于0.02MPa,浓缩温度为50-60℃,直至形成浆糊状即可;
S6干燥:将S5中的浆糊状的浆料装入托盘中,并放入至真空干燥箱中进行干燥,干燥完成后,取出粉碎至60目以下细粉;
S7制粒:将S6中的细粉及S1中称取的红曲米粉、竹叶黄酮、低聚异麦芽糖和罗汉果甜苷混合均匀,加0.1倍(W/V)的90%乙醇制成软才,通过制粒机进行制粒;70℃温度烘烤至水分0.5-2%,通过整粒机进行整粒;
S8压片:将整粒后的颗粒加入纳豆粉、胶原蛋白、微晶纤维素、硬脂酸镁混合均匀,进行压片、包装即可,制成成品压片糖果。
5.根据权利要求4所述的纳豆竹叶黄酮压片糖果,其特征在于:提炼蒸煮的时间为60-90分钟,加热温度为90-105℃。
6.根据权利要求4所述的纳豆竹叶黄酮压片糖果,其特征在于:干燥的真空度小于0.02MPa,温度为50-60℃,烘培时间为5-7小时。
7.根据权利要求4所述的纳豆竹叶黄酮压片糖果,其特征在于:所述成品压片糖果的厚度为3.0-7.0mm。
8.根据权利要求4所述的纳豆竹叶黄酮压片糖果,其特征在于:所述步骤S6干燥后,加入红曲米粉、竹叶黄酮、低聚异麦芽糖、纳豆粉、胶原蛋白和罗汉果甜混合均匀直接制成固态饮料进行包装。
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