CN110585119A - Jelly type traditional Chinese medicine mate - Google Patents
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Abstract
A jelly-type Chinese medicine mate is prepared from konjak gum (20 ~ 65%), carrageenin (5 ~ 20%) and agar (20 ~ 55%) through proportional mixing, grinding with agar, mixing with carob gum powder (18 ~ 30 wt%), fruit essence (0.005 ~ 0.8.8 wt%), DL-malic acid (1.2 ~ 2.5.5 wt%), aspartame (0.3 ~ 1.0.0 wt%), sucralose (0.2 ~ 0.6) 0.6 wt%), sucrose (30 ~ 70 wt%) and maltodextrin (10 wt%) ~ 30 wt%, pulverizing sucrose, mixing with aspartame, drying at 55 ~ 65 deg.C, cooling to 18 ~ 25 deg.C, adding fruit essence, mixing with sweetening agent, and adding edible essence.
Description
Technical Field
The invention relates to solid beverage nutritious food, in particular to a jelly type traditional Chinese medicine mate which is taken along with traditional Chinese medicines.
Background
The traditional Chinese medicine decoction is one of important weapons for treating diseases in traditional Chinese medicine, is suitable for the principles of differential treatment and symptom addition and subtraction of the traditional Chinese medicine, is inherited for thousands of years, is still the main form of clinical medication in traditional Chinese medicine at present, has good curative effect, is simple in preparation method, is quick to absorb and can quickly exert the medicinal effect. However, the application of the traditional Chinese medicine decoction is severely restricted by various disadvantages of the traditional Chinese medicine decoction, such as inconvenient preparation and carrying, poor taste and the like. For years, certain effect is achieved on the reform of decoction dosage forms, such as single-ingredient formula granules, automatic decoction packaging equipment and the like, the defect that traditional Chinese medicine decoction is inconvenient to prepare and carry is overcome to a certain extent, but poor taste of the traditional Chinese medicine decoction is not effectively improved all the time. The realization that 'good medicines are not bitter in taste' is a necessary way for realizing the modernization of traditional Chinese medicines, and on the premise of keeping the original curative effect of decoction, how to effectively improve the taste of the traditional Chinese medicine decoction by technical means and further change the bad impression of 'good medicines are bitter in taste' of the traditional Chinese medicine decoction in the concept of people becomes a difficult problem which needs to be solved urgently in the traditional Chinese medicine field. The Chinese medicinal decoction has very important significance for improving the medication compliance of patients, adapting to the health concept of modern people for preventing and treating diseases, improving the use ratio of Chinese medicinal decoction, improving the reputation of Chinese medicaments, promoting the modernization process of the Chinese medicaments and the like. Therefore, the development of a traditional Chinese medicine mate which can improve the bad smell of the traditional Chinese medicine decoction and is convenient for the traditional Chinese medicine decoction to be taken by the majority of patients becomes a problem to be solved urgently.
Disclosure of Invention
In view of the above situation, the present invention aims to overcome the defects of the prior art and provide a jelly type traditional Chinese medicine mate which can effectively solve the problems of bitter and astringent taste and unpleasant odor of traditional Chinese medicine decoction.
In order to achieve the purpose, the technical scheme of the invention is that the jelly type traditional Chinese medicine mate comprises a forming agent and a flavoring agent, the traditional Chinese medicine mate consists of a forming part and a flavoring part, and the forming part is prepared from the following raw materials in percentage by weight: 20-65% of konjac glucomannan, 5-20% of carrageenan and 20-55% of agar, uniformly mixing the carrageenan and the konjac glucomannan powder by an equivalent incremental method, grinding and uniformly mixing the carrageenan and the konjac glucomannan powder with the agar, and subpackaging; the flavoring part is prepared from the following raw materials in percentage by weight: 18-30% of strawberry powder, 0.005-0.8% of fruity essence, 1.2-2.5% of DL-malic acid, 0.3-1.0% of aspartame, 0.2-0.6% of sucralose, 30-70% of sucrose and 10-30% of maltodextrin.
In order to ensure better implementation effect, the fruity essence is strawberry essence.
The forming agent is blended with the traditional Chinese medicine decoction or the traditional Chinese medicine formula particle decoction to be cooled and formed, and then the flavoring agent solution is added for eating, so that the bad taste of the traditional Chinese medicine decoction can be covered, the taste is fragrant and sweet, the taste is palatable, the taking by patients is convenient, the medication compliance of the patients is effectively improved, meanwhile, the forming agent is a nutriment which is easy to digest and absorb by human bodies, the nutrient components of the human bodies can be increased, the forming agent is beneficial to the health of the human bodies, and the social and economic benefits are obvious.
Detailed Description
The following examples are provided to illustrate specific embodiments of the present invention.
Example 1:
the jelly type traditional Chinese medicine mate is prepared from the following raw materials in percentage by weight:
forming agent: 45% of konjac glucomannan, 17.5% of carrageenan and 37.5% of agar;
flavoring agent: 23.5% of strawberry powder, 0.5% of fruity essence, 2.1% of DL-malic acid, 1.0% of aspartame, 56.0% of sucrose, 0.4% of sucralose and 16.5% of maltodextrin.
Wherein the forming agent is prepared by uniformly mixing carrageenan and konjac glucomannan by equivalent incremental method, grinding and uniformly mixing with konjac glucomannan, and subpackaging with 3g per bag; the corrigent is prepared by pulverizing sucrose, grinding sucralose and aspartame, mixing uniformly, mixing with strawberry powder, DL-malic acid and maltodextrin by equivalent incremental method, mixing with sucrose, drying at 55 deg.C, cooling to room temperature of 18 deg.C, adding fruit essence, mixing uniformly, and packaging with 5g per bag.
A pair of cold-resisting formula traditional Chinese medicine formula granules is taken, and the formula comprises: 6g of notopterygium root, 6g of divaricate saposhnikovia root, 6g of angelica dahurica, 6g of cimicifuga foetida, 9g of astragalus, 30g of astragalus, 10g of rhizoma atractylodis, 10g of scutellaria baicalensis, 3g of coptis chinensis, 10g of codonopsis pilosula, 6g of pericarpium citri reticulatae, 10g of flos farfarfarae and 9g of liquorice, pouring 3g of forming agent and the formula particles into a beaker, adding 200ml of hot water for dissolving, stirring uniformly, cooling in a refrigerator at 4 ℃ until the mixture is condensed for later use; dissolving 5g of flavoring agent in 30ml of hot water, pouring the flavoring agent into the condensed traditional Chinese medicine decoction for taking together, adding the forming agent to form completely, adding the flavoring agent solution to form strong strawberry fragrance, evaluating the bitterness value of the original decoction by mouth taste of volunteers to be 3.91 +/-0.43 averagely, reducing the bitterness value to 1.20 +/-0.60 (n is 14, and P is less than 0.01) after adding the flavoring agent, and almost not generating bitterness, which indicates that the traditional Chinese medicine mate can obviously improve the bitterness of the traditional Chinese medicine formula granule decoction of the cold-resisting prescription and has better mouthfeel.
Example 2:
in the specific implementation of the invention, the traditional Chinese medicine mate is prepared from the following raw materials in percentage by weight:
forming agent: 50% of konjac glucomannan, 15% of carrageenan and 35% of agar;
flavoring agent: 25% of strawberry powder, 0.6% of fruity essence, 2.0% of DL-malic acid, 1.0% of aspartame, 50.5% of sucrose, 0.4% of sucralose and 20.5% of maltodextrin.
Wherein the forming agent is prepared by uniformly mixing carrageenan and konjac glucomannan by equivalent incremental method, grinding and uniformly mixing with konjac glucomannan, and subpackaging with 3g per bag; the corrigent is prepared by pulverizing sucrose, grinding sucralose and aspartame, mixing uniformly, mixing with strawberry powder, DL-malic acid and maltodextrin by equivalent incremental method, mixing with sucrose, drying at 60 deg.C, cooling to room temperature of 20 deg.C, adding fruit essence, mixing uniformly, and packaging with 5g per bag.
A pair of Chinese medicinal formula granules of the heat-clearing stagnation-removing decoction is taken, and the formula comprises: 18g of radix bupleuri, 10g of radix scutellariae, 10g of radix puerariae, 30g of gypsum, 10g of rhizoma anemarrhenae, 6g of mangnolia officinalis, 10g of betel nut, 30g of raw coix seed, 6g of notopterygium root, 6g of immature bitter orange and 9g of liquorice, pouring 3g of forming agent and the formula particles into a beaker, adding 200ml of hot water for dissolving, stirring uniformly, cooling at room temperature, and standing for later use after the mixture is coagulated; dissolving 5g of flavoring agent in 50ml of hot water, pouring the flavoring agent into the condensed traditional Chinese medicine decoction for taking together, adding the forming agent to form completely, adding the flavoring agent solution to form a strong strawberry fragrance, evaluating the bitterness value of the original decoction of the heat-clearing stagnation-removing decoction by mouth taste of volunteers to be 2.89 +/-0.78, and adding the traditional Chinese medicine mate to reduce the bitterness value to be 0.98 +/-0.52 (n is 14, and P is less than 0.01), so that the traditional Chinese medicine mate hardly has bitterness, can obviously improve the bitterness of the decoction of the heat-clearing stagnation-removing decoction and has good mouthfeel.
Example 3:
in the specific implementation of the invention, the traditional Chinese medicine mate is prepared from the following raw materials in percentage by weight:
forming agent: 53.5% of konjac glucomannan, 15% of carrageenan and 31.5% of agar;
flavoring agent: 20% of strawberry powder, 0.6% of fruity essence, 2.4% of DL-malic acid, 1.0% of aspartame, 57% of sucrose, 0.3% of sucralose and 18.7% of maltodextrin.
Wherein the forming agent is prepared by uniformly mixing carrageenan and konjac glucomannan by equivalent incremental method, grinding and uniformly mixing with konjac glucomannan, and subpackaging with 3g per bag; the corrigent is prepared by pulverizing sucrose, grinding sucralose and aspartame, mixing uniformly, mixing with strawberry powder, DL-malic acid and maltodextrin by equivalent incremental method, mixing with sucrose, drying at 55 deg.C, cooling to room temperature of 18 deg.C, adding fruit essence, mixing uniformly, and packaging with 5g per bag.
Taking a pair of traditional Chinese medicine formula granules for dispelling wind and transforming water, wherein the formula comprises the following components: 6g of mix-fried ephedra herb, 6g of cassia twig, 30g of gypsum, 10g of raw white paeony root, 3g of asarum, 6g of schisandra chinensis, 6g of dried ginger, 9g of liquorice, 12g of ginger processed pinellia tuber, 10g of coltsfoot flower, 10g of perilla fruit and 10g of fried radish seed, pouring 3g of forming agent and the formula particles into a beaker, adding 200ml of hot water for dissolving, stirring uniformly, cooling in a refrigerator at 4 ℃ for later use after the mixture is condensed; dissolving 5g of flavoring agent in 50ml of hot water, pouring the flavoring agent into the condensed traditional Chinese medicine decoction for taking together, adding the forming agent to form completely, adding the flavoring agent solution to form strong strawberry fragrance, evaluating the bitterness value of the wind-dispelling and fluid-transforming decoction by mouth taste of volunteers to be 2.28 +/-0.98 on average, reducing the bitterness value to 0.92 +/-0.60 (n is 14, P is less than 0.01) after adding the flavoring agent, and almost not generating bitterness, which indicates that the traditional Chinese medicine mate can obviously improve the bitterness of the traditional Chinese medicine formula granule decoction of the wind-dispelling and fluid-transforming decoction.
Example 4:
in the specific implementation of the invention, the traditional Chinese medicine mate is prepared from the following raw materials in percentage by weight:
forming agent: 42.5 percent of konjac glucomannan, 12.5 percent of carrageenan and 45 percent of agar;
flavoring agent: 23.5% of strawberry powder, 0.5% of fruity essence, 2.0% of DL-malic acid, 1.0% of aspartame, 60.0% of sucrose, 0.5% of sucralose and 12.5% of maltodextrin.
Wherein the forming agent is prepared by uniformly mixing carrageenan and konjac glucomannan by equivalent incremental method, grinding and uniformly mixing with konjac glucomannan, and subpackaging with 3g per bag; the corrigent is prepared by pulverizing sucrose, grinding sucralose and aspartame, mixing uniformly, mixing with strawberry powder, DL-malic acid and maltodextrin by equivalent incremental method, mixing with sucrose, drying at 55 deg.C, cooling to room temperature of 22 deg.C, adding fruit essence, mixing uniformly, and packaging with 5g per bag.
Taking a pair of gentian liver-purging decoction traditional Chinese medicine formula granules, wherein the formula comprises the following components: 6g of gentian, 9g of scutellaria baicalensis, 9g of gardenia, 9g of rhizoma alismatis, 6g of akebia stem, 3g of angelica, 6g of radix rehmanniae, 6g of radix bupleuri, 6g of liquorice and 6g of plantain, pouring 3g of forming agent and the formula particles into a beaker, adding 200ml of hot water for dissolving, stirring uniformly, cooling in a refrigerator at 4 ℃ for later use after the mixture is coagulated; dissolving 5g of flavoring agent in 30ml of warm boiled water, pouring the mixture into the condensed traditional Chinese medicine decoction for taking together, wherein the forming agent can be completely formed, the flavoring agent solution is added, the strong strawberry fragrance is achieved, the bitterness value of the raw decoction of the gentian liver-purging decoction is reduced to 1.49 +/-0.89 (n is 14, and P is less than 0.01) through oral evaluation of volunteers, and the bitterness value of the raw decoction of the gentian liver-purging decoction is reduced to 1.49 +/-0.89.
The compound use of the 3 gelata of konjac gum, carrageenan and agar enables the traditional Chinese medicine decoction to form a gel state similar to a jelly shape, can effectively separate bitter and other ingredients capable of generating bad taste in the traditional Chinese medicine decoction from corresponding taste receptors in the oral cavity, forms a better physical barrier, effectively reduces the probability of the bad taste being sensed, and further achieves the purpose of taste masking.
Sucralose and aspartame are high-efficiency sweeteners and have higher sweetness, but the sweetness is lower when the sweeteners are used alone and the taste is not good enough, and the sweeteners can not only have better taste masking effect on bad tastes such as bitter taste when being used together with a certain amount of sucrose, but also reduce the usage amount of sucrose, and the use of the sweeteners can interfere the feeling of the taste perception center of the cerebral cortex of people on bitter taste, thereby achieving the purpose of taste masking.
The maltodextrin has good solubility, moderate viscosity, good emulsification effect and thickening effect, is mainly used for thickening the flavoring solution, has good taste, contains a large amount of polysaccharides, trace elements and mineral substances such as calcium, iron and the like which are beneficial to the human body, can promote the normal substance metabolism of the human body, and is suitable for serving as a basic raw material of food for patients and infants;
the strawberry fruit powder and the fruit-flavored essence can increase the fragrance of the flavoring solution, the DL-malic acid can adjust the acidity of the flavoring solution, so that the traditional Chinese medicine jelly has better taste when being taken, and the edible taste of the traditional Chinese medicine jelly can be effectively improved when the DL-malic acid is matched with a sweetening agent.
Tests prove that the Chinese medicinal composition contains protein, amino acid, sugar, polysaccharide, fat, mineral substances and multiple vitamins which are necessary for a human body, and can effectively cover the bad taste of the Chinese medicinal decoction when being eaten after being blended with the Chinese medicinal decoction or Chinese medicinal formula granules, so that the Chinese medicinal composition has fragrant, sweet and palatable taste, is not only a nutrient which is easy to digest and absorb by the human body, but also can improve the bad taste of the Chinese medicinal composition, is convenient for patients to take, and has the following relevant experimental data.
1. The evaluation standard of the bitterness of the traditional Chinese medicine is as follows:
researchers divide the bitterness of traditional Chinese medicines into 5 grades, determine berberine hydrochloride as a bitter reference substance, and endow the berberine hydrochloride solution with determined concentration with specific bitterness value as a reference bitterness, and the specific definition is shown in table 1.
TABLE 1 qualitative description, grade and quantitative range of the bitterness score (I) of the herbs.
2. Preparation of a sample:
some bitter drugs are screened to be cold-resisting granule decoction in the experimental formula, and the decoction selected in the verification part of the experiment is as follows: heat-clearing stagnation-resolving decoction, wind-dispelling decoction and liver-purging decoction.
Taking the Chinese medicinal granules according to the formula of the cold-resisting granules, placing the granules in a special taste beaker with the volume of 1000ml, adding 400ml of boiled water, uniformly stirring by using a glass rod to completely melt the granules to prepare cold-resisting granule decoction, placing the decoction in a water bath kettle with the temperature of 37 ℃ for standby at constant temperature, and preparing the rest 3 decoctions by the same preparation method as the cold-resisting granule decoction.
The prescription composition is as follows:
prescription of granule for protecting against cold: 6g of notopterygium root, 6g of divaricate saposhnikovia root, 6g of angelica dahurica, 6g of cimicifuga foetida, 9g of astragalus, 30g of astragalus, 10g of rhizoma atractylodis, 10g of scutellaria baicalensis, 3g of coptis chinensis, 10g of codonopsis pilosula, 6g of dried orange peel, 10g of common coltsfoot flower and 9g of liquorice;
the prescription of the decoction for clearing heat and resolving stagnation comprises: 18g of radix bupleuri, 10g of radix scutellariae, 10g of radix puerariae, 30g of gypsum, 10g of rhizoma anemarrhenae, 6g of cortex magnoliae officinalis, 10g of betel nut, 30g of raw coix seed, 6g of notopterygium root, 6g of immature bitter orange and 9g of liquorice;
the formula of the gentian liver-purging decoction comprises: 6g of gentian, 9g of scutellaria baicalensis, 9g of gardenia, 9g of rhizoma alismatis, 6g of akebiaquinata, 3g of angelica, 6g of radix rehmanniae, 6g of radix bupleuri, 6g of liquorice and 6g of plantain;
prescription of wind-dispelling and fluid-transforming prescription: 6g of mix-fried ephedra herb, 6g of cassia twig, 30g of gypsum, 10g of raw white peony root, 3g of asarum, 6g of schisandra fruit, 6g of dried ginger, 9g of liquorice, 12g of ginger processed pinellia tuber, 10g of coltsfoot flower, 10g of perilla fruit and 10g of fried radish seed.
2.1 gel forming method:
weighing the screened forming formula for later use, putting the traditional Chinese medicine formula particles into a 1000ml special taste beaker according to the formula, adding 400ml of purified water, heating and boiling on an electric heating furnace, then adding the forming formula, uniformly stirring, pouring into a paper bowl, cooling and forming for later use, and preparing the traditional Chinese medicine decoction gel.
2.2 preparation method of sweetening and flavoring solution:
weighing the screened flavoring formula, adding 30ml of warm boiled water at 40 ℃, stirring to dissolve for later use, pouring into the formed decoction gel added with the formed formula for matched use, and preparing at present.
2.3 preparation of reference solution:
selecting berberine hydrochloride as a reference solution, accurately weighing berberine hydrochloride with different qualities according to the berberine hydrochloride concentration in a table 1, placing the berberine hydrochloride in a beaker, adding water to completely dissolve the berberine hydrochloride, transferring the berberine hydrochloride into a volumetric flask of 1000ml, and adding water to a constant volume to prepare the reference solution with corresponding concentration. And (5) placing the mixture into a 37 ℃ thermostat for constant-temperature storage for later use.
3. Screening by an evaluator:
according to the examination and approval of ethical committee of the first subsidiary hospital of Henan university of traditional Chinese medicine, people recruit oral test volunteers to the society, and the people are required to be aged between 20 and 35 years, have no allergy history, genetic disease history, no bad taste and no infection diseases in the near term, experimenters screen the recruited volunteers for taste sensitivity and the like, and finally 15 healthy volunteers are selected as subjects, wherein 12 men and 3 women sign informed consent before the test, so that the health safety and the corresponding rights of the volunteers who perform the oral test are guaranteed to be protected, the oral test volunteers cannot eat foods with influence on taste such as spicy stimulation 2h before the medicaments are tasted, and forms are filled according to a sensory evaluation table.
4. Test methods.
4.1 taste method:
before formal mouth tasting, experimenters should carry out corresponding training work to the volunteer, and 15 volunteers respectively taste the reference solution of different concentrations to inform the corresponding bitterness value of volunteer, correct the bitterness deviation of volunteer, reduce the discreteness of data, then begin to mouth tasting the sample, mouth tasting specific method is: 30ml of reference solution or medicine to be evaluated is placed in a disposable paper cup, a volunteer holds the reference solution or the medicine to be evaluated in the mouth, the mouth cavity performs mouth rinsing action or fully chews for 25s, so that the bitter taste of the medicine is fully sensed by the tongue root and the bitter taste sensing area on the tongue side of the volunteer, the medicine is spitted out and gargled for at least five times until no taste exists in the mouth cavity, the next solution or medicine is measured, the adopted evaluation method is a 'grading + sorting' method, and the judgment accuracy of the method is higher.
4.2 gel formation bitter suppression test:
through the exploration of preliminary experiments, the decoction forming effect is not good when the gel is used singly, and the compound use effect of a plurality of gels is good, so that the konjac glucomannan, the agar and the carrageenan are selected to carry out L with three factors and three levels3(13) Orthogonal test, namely selecting konjac gum, agar and carrageenan with different dosages to prepare a forming formula 1, a forming formula 2 and a forming formula 3, and evaluating the formed decoction added with the gel by volunteers according to the table 2.
Table 2 formed taste-masking sensory evaluation standard table for Chinese medicinal mate.
4.3 shaping + sweetening & perfuming experiments:
in the gel forming bitterness-inhibiting test, the forming agent formula with the best effect is screened, 3 flavoring formulas comprising sweetening agents and aromatizers, namely a flavoring formula 1, a flavoring formula 2 and a flavoring formula 3, which are screened in a preliminary experiment are added, the two formulas are combined, a comprehensive test is carried out, the best formula is finally selected, and the volunteers evaluate the decoction added with the flavoring formulas according to the table 3.
Table 3 comprehensive taste-masking sensory evaluation standard table for Chinese medicinal mate.
4.4, verification:
selecting three formula granule decoctions of heat clearing and stagnation resolving decoction, dispelling pathogenic wind and resolving decoction, and radix Gentianae purging gallbladder decoction, verifying the selected optimal formula, and evaluating according to "Chinese medicinal mate comprehensive taste masking sensory evaluation standard table" in Table 3.
4.5, data processing:
because the experimental object is an individual, belongs to a biological sample, has strong individual subjectivity and individual difference, and may have abnormal values in data, suspicious values in the data are circularly checked and removed by adopting a Grabbs check method, only one suspicious value is removed each time, and double-side check is adopted, the removal level is 0.05, and interpolation and supplementary test are not performed on the data after removal. 5. And (5) result and analysis.
5.1 Molding bitter suppression test result (molding formula in weight percent):
molding formula 1: konjac gum 70, carrageenan 4 and agar 26;
molding formula 2: konjac gum 15, carrageenan 25 and agar 60;
molding formula 3: konjac gum 50, carrageenan 12 and agar 38;
the sample A is cold-resisting granule decoction, B is forming formula 1+ cold-resisting granule decoction, C is forming formula 2+ cold-resisting granule decoction, D is forming formula 3+ cold-resisting granule decoction, the volunteer taste results are shown in Table 4:
TABLE 4 evaluation results of the molding bitterness-inhibiting experiments
Note: the comprehensive evaluation in the table is the comprehensive evaluation of elasticity, mouthfeel and taste masking effect.
The bitterness values of B, C, D three kinds of traditional Chinese medicine decoction with different forming formulas are remarkably reduced compared with A (original decoction) (n is 15, P is less than 0.01), the bitterness values of B, C, D are respectively reduced by 1.00, 0.93 and 1.49, and the sequence of the bitterness values and the bitterness can be seen visually in Table 4: a > C > B > D; the taste masking effect comprehensive evaluation result D is more than B and more than C, the bitterness value and the bitterness ranking value are preferably low, and the comprehensive evaluation value is preferably high, so the molding formula of the sample D is the optimal molding agent formula for molding and masking taste, and the actual conditions of the formula are synthesized through repeated experiments, and the molding agent formula is finally determined to be calculated by weight percent: 20-65% of konjac glucomannan, 5-20% of carrageenan and 20-55% of agar.
5.2 shaping + sweetening perfuming experiment result (the flavoring formula is in percentage by weight):
flavoring formula 1: 16 parts of strawberry fruit powder, 1 part of fruit-flavored essence, 3 parts of DL-malic acid, 0.2 part of aspartame, 0.8 part of sucralose, 70 parts of sucrose and 9 parts of maltodextrin;
flavoring formula 2: 36 parts of strawberry fruit powder, 0.004 part of fruit-flavored essence, 1 part of DL-malic acid, 1.196 part of aspartame, 0.1 part of sucralose, 28 parts of sucrose and 33.7 parts of maltodextrin;
flavoring formula 3: 24 parts of strawberry powder, 0.05 part of fruity essence, 1.95 parts of DL-malic acid, 0.6 part of aspartame, 0.4 part of sucralose, 53 parts of sucrose and 20 parts of maltodextrin;
s1 is a cold-resisting granule decoction, S2 is a flavoring formula 1+ an optimal forming agent formula + S1, S3 is a flavoring formula 2+ an optimal forming agent formula + S1, and S4 is a flavoring formula 3+ an optimal forming agent formula + S1, and the results are shown in Table 5.
TABLE 5 evaluation results of the comprehensive experiment
Note: the comprehensive evaluation in the table is the comprehensive evaluation of the aroma, the texture state and the taste.
The experimental results show that the bitterness values of S2, S3 and S4 are respectively reduced by 1.78, 2.44 and 2.71 compared with the original decoction of the cold-resisting granules of S1, and the sequence of bitterness value + bitterness is shown in table 5: s1> S2> S3> S4; the comprehensive evaluation of the three flavoring formulas is S4, S3, S2, the low bitterness value and bitterness degree ranking value is better, the high comprehensive evaluation score is better, so the taste masking effect of the flavoring formula 3 is optimal, and repeated experiments finally determine the optimal formula proportion of the flavoring agent as the weight percentage: 18-30% of strawberry fruit powder, 0.005-0.8% of fruit-flavored essence, 1.2-2.5% of DL-malic acid, 0.3-1.0% of aspartame, 0.2-0.6% of sucralose, 30-70% of sucrose and 10-30% of maltodextrin, and further carrying out a verification test.
5.3, verification:
table 6 verification of experimental results 1
TABLE 7 verification of the results of the experiment
Note: the comprehensive evaluation in the table is the comprehensive evaluation of the aroma, the texture state and the taste.
From the experimental results in table 6 and table 7, it is found that the bitter value of the "heat-clearing stagnation-resolving decoction" is 2.89 ± 0.78 on average, and after the traditional Chinese medicine mate of the present invention is added, the bitter value is reduced to 0.98 ± 0.52(n is 15, P is less than 0.01), and the traditional Chinese medicine mate tastes no bitter taste in mouth; the bitter value of the wind-dispelling and fluid-removing decoction is averagely 2.28 +/-0.98, and is reduced to 0.92 +/-0.60 (n is 15, and P is less than 0.01) after the traditional Chinese medicine mate is added, so that the decoction tastes bitter without taste; the bitterness value of the gentian liver-purging decoction is averagely 3.27 +/-0.60, the bitterness value is reduced to 1.49 +/-0.89 (n is 14, and P is less than 0.01) after the traditional Chinese medicine mate is added, the bitterness is slightly tasted but is greatly improved compared with that of the original decoction, the bitterness values of the three bitter traditional Chinese medicine decoctions are obviously reduced, and a good taste masking effect is achieved, and the 3 traditional Chinese medicines have strong strawberry fragrance after the traditional Chinese medicine mate is added, are uniform and particle-free integrally, have good taste, are elastic, smooth, sour and sweet, and are good in taste, and achieve a good taste masking effect and have good taste.
The forming agent is blended with the traditional Chinese medicine decoction or the traditional Chinese medicine formula particle decoction to be cooled and formed, and then the flavoring agent solution is added to be eaten, so that the bad taste of the traditional Chinese medicine decoction can be covered, the taste is fragrant and sweet, the traditional Chinese medicine is convenient for patients to take, the good medicines are not bitter, the medication compliance of the patients is effectively improved, the further popularization of the traditional Chinese medicine is facilitated, meanwhile, the forming agent is a nutriment which is easy to digest and absorb by the human body, the nutritional ingredients of the human body can be increased, the health is facilitated, and the social and economic benefits are obvious.
Claims (7)
1. A jelly-type Chinese medicine mate is prepared from konjak gum (20 ~ wt.%), carrageenin (5 ~ wt.%) and agar (20 ~ wt.%) through proportional incremental mixing, grinding with agar, mixing, and packaging, and features high quality and taste, and low cost, and is prepared from strawberry fruit powder (18 ~ wt.%), fruit essence (0.005 ~ wt.%), DL-malic acid (1.2 ~.5 wt.%), aspartame (0.3 ~.0 wt.%), sucralose (0.2 ~.6 wt.%), sucrose (30 ~ wt.%) and maltodextrin (10 wt.%) ~ wt.%) through pulverizing sucrose, grinding sucralose and mixing with aspartame, mixing with fruit powder, DL-malic acid and maltodextrin, mixing with sucrose powder, drying at 55 ~ deg.C, cooling to ~ deg.C, and packaging.
2. The jelly-type traditional Chinese medicine mate of claim 1, wherein the molding part is made of the following raw materials in percentage by weight: 45% of konjac glucomannan, 17.5% of carrageenan and 37.5% of agar, uniformly mixing the carrageenan and the konjac glucomannan powder by an equivalent incremental method, grinding the mixture and uniformly mixing the mixture and the agar, and subpackaging; the flavoring part is prepared from the following raw materials in percentage by weight: 23.5 percent of strawberry powder, 0.5 percent of fruity essence, 2.1 percent of DL-malic acid, 1.0 percent of aspartame, 0.4 percent of sucralose, 56.0 percent of sucrose and 16.5 percent of maltodextrin, firstly crushing the sucrose, grinding and uniformly mixing the sucralose and the aspartame, mixing the sucralose and the aspartame with the strawberry powder, the DL-malic acid and the maltodextrin by an equivalent incremental method, fully mixing the mixture with the sucrose powder, drying the mixture at the temperature of 55 ℃, cooling the mixture to the room temperature of 18 ℃, adding the fruity essence, uniformly mixing the mixture and subpackaging the mixture.
3. The jelly-type traditional Chinese medicine mate of claim 1, wherein the molding part is made of the following raw materials in percentage by weight: 50% of konjac glucomannan, 15% of carrageenan and 35% of agar, uniformly mixing the carrageenan and the konjac glucomannan powder by an equivalent incremental method, grinding and uniformly mixing the mixture with the agar, and subpackaging; the flavoring part is prepared from the following raw materials in percentage by weight: 25% of strawberry powder, 0.6% of fruity essence, 2.0% of DL-malic acid, 1.0% of aspartame, 0.4% of sucralose, 50.5% of sucrose and 20.5% of maltodextrin, firstly, crushing the sucrose, grinding and uniformly mixing the sucralose and the aspartame, mixing the sucralose and the aspartame with the strawberry powder, the DL-malic acid and the maltodextrin by an equivalent incremental method, fully mixing the mixture with the sucrose powder, drying the mixture at the temperature of 60 ℃, cooling the mixture to the room temperature of 20 ℃, adding the fruity essence, uniformly mixing the mixture and subpackaging the mixture.
4. The jelly-type traditional Chinese medicine mate of claim 1, wherein the molding part is made of the following raw materials in percentage by weight: 53.5 percent of konjac glucomannan, 15 percent of carrageenan and 31.5 percent of agar, uniformly mixing the carrageenan and the konjac glucomannan powder by an equivalent incremental method, grinding and uniformly mixing the carrageenan and the konjac glucomannan powder with the agar, and subpackaging; the flavoring part is prepared from the following raw materials in percentage by weight: 20% of strawberry powder, 0.6% of fruity essence, 2.4% of DL-malic acid, 1.0% of aspartame, 0.3% of sucralose, 57% of sucrose and 18.7% of maltodextrin, wherein sucrose is firstly crushed, the sucralose and the aspartame are uniformly ground and mixed, the mixture is fully mixed with the strawberry powder, the DL-malic acid and the maltodextrin by an equivalent incremental method, then the mixture is fully mixed with sucrose powder, the mixture is dried at the temperature of 55 ℃, the temperature is cooled to 18 ℃ at room temperature, the fruity essence is added, the mixture is uniformly mixed, and the mixture is subpackaged.
5. The jelly-type traditional Chinese medicine mate of claim 1, wherein the molding part is made of the following raw materials in percentage by weight: 42.5 percent of konjac glucomannan, 12.5 percent of carrageenan and 45 percent of agar, uniformly mixing the carrageenan and the konjac glucomannan powder by an equivalent incremental method, grinding and uniformly mixing the carrageenan and the konjac glucomannan powder with the agar, and subpackaging; the flavoring part is prepared from the following raw materials in percentage by weight: 23.5 percent of strawberry powder, 0.5 percent of fruity essence, 2.0 percent of DL-malic acid, 1.0 percent of aspartame, 0.5 percent of sucralose, 60.0 percent of sucrose and 12.5 percent of maltodextrin, firstly crushing the sucrose, grinding and uniformly mixing the sucralose and the aspartame, mixing the sucralose and the aspartame with the strawberry powder, the DL-malic acid and the maltodextrin by an equivalent incremental method, fully mixing the mixture with the sucrose powder, drying the mixture at the temperature of 55 ℃, cooling the mixture to the room temperature of 22 ℃, adding the fruity essence, uniformly mixing the mixture and subpackaging the mixture.
6. The jelly-type traditional Chinese medicine partner according to any one of claims 1 to 5, wherein the fruit-flavored essence is a strawberry essence.
7. The use of the jelly type Chinese medicinal companion of any one of claims 1-5 in Chinese medicine comprises mixing 3g of the forming agent with Chinese medicinal decoction or Chinese medicinal granules, cooling and coagulating, dissolving 5g of correctant in 50ml of hot water, and adding coagulated Chinese medicinal decoction.
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