CN110892936A - 一种牡丹花黑芝麻丸及其制备方法 - Google Patents
一种牡丹花黑芝麻丸及其制备方法 Download PDFInfo
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- CN110892936A CN110892936A CN201911220078.3A CN201911220078A CN110892936A CN 110892936 A CN110892936 A CN 110892936A CN 201911220078 A CN201911220078 A CN 201911220078A CN 110892936 A CN110892936 A CN 110892936A
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Abstract
本发明公开了一种牡丹花黑芝麻丸及其制备方法,其包括以下重量份数的原料:黑芝麻40~60份,牡丹花瓣3~5份,牡丹花粉12~16份,熟地黄4~6份,红景天8~10份,低聚果糖15~20份,麦芽糊精8~15份,阿胶4~6份,纤维素酶液0.5~0.6份。与现有技术相比,本发明具有如下优势:本发明将牡丹花、牡丹花粉、阿胶糖浆、熟地黄、红景天、黑芝麻等合理配伍,通过原料中功能因子间的协同作用来获得1+1>2的效果,是改善机体缺铁性贫血的营养补充剂。首次采用整体花瓣作为蜜丸的外包衣这种外形设计,不仅赋予产品独特的色感和新颖性,也增加了牡丹天然的风味和营养。
Description
技术领域
本发明涉及中药及功能性食品领域,具体涉及一种牡丹花黑芝麻丸及其制备方法。
背景技术
丹凤牡丹花(Paeonia ostii T.Hong et J.X.Zhang),国家卫计委于2013年批准其为新食品原料,丹凤牡丹作为重要的经济作物,因其出籽率高、牡丹籽油中不饱和脂肪酸含量高等特点,油用牡丹产业前景广阔,但其副产物牡丹花仅作为观赏或初加工成花茶,而牡丹花瓣中含有天然香味物质,如香茅醇、香叶醇、芳樟醇等具有软化血管、养血静心等重要作用,同时还含有丰富的萜烯及烃类化合物、花青素、黄酮类化合物、活性多糖等重要物质,大量研究表明其牡丹花提取物对·OH引起的DNA氧化损伤有保护作用;牡丹花粉总蛋白含量39%,是所有花粉中含量最高的,此外还含有黄酮类化合物、多糖及激素类物质,具有美白、润肠通便,有学者通过体外实验证实花粉可以促进小鼠T淋巴细胞和B淋巴细胞的增殖且有助于T、B淋巴细胞内钙离子的升高,增强小鼠的免疫功能。因此亟需从资源综合利用的角度对其副产物进行精深加工,开发出具有高附加值的功能性食品,从而延伸牡丹产业链的同时突出其产业优势和品牌优势。
黑芝麻(Semen Sesami Nigrum),为胡麻科芝麻的黑色种子,也叫胡麻,为药食同源食品原料,除含有大量的脂肪和蛋白质,还含有铁、钙等营养成分,有健胃、保肝、促进红细胞生长的作用,对于缺铁性贫血有很好的辅助治疗效果。
熟地黄(Rehmannia glutinosa(Gaetn.)Libosch.ex Fisch.et Mey.),为玄参科植物地黄块根的炮制加工品。熟地黄具有升白细胞、补血、抗肿瘤、免疫调节等作用;红景天能刺激机体白细胞的增殖、分化和成熟,增强单核一巨噬细胞的吞噬功能,提高T、B淋巴细胞的免疫活性,二者可明显促进造血干细胞的增殖,对骨髓细胞中凋亡控制基因的表达及凋亡信号通路的传导起到一定的影响作用,从而促进骨髓的造血功能。
现有的牡丹功能食品存在如下问题,一是牡丹花产品形态少,多以传统花茶为主;市场上牡丹花粉产品大多经破壁后直接制粒销售,因花粉本身的生涩口感难以消除,目前在功能食品的研发方面进展迟缓;二是牡丹花、牡丹花粉虽入药历史悠久,但现实产品未能充分利用中医传统理论将其与药食同源食品原料结合起来,开发具有特定保健效果的功能食品。
发明内容
发明目的:本发明所要解决的技术问题是针对现有技术的不足,提供一种提升造血功能、改善营养性贫血、提高免疫力的牡丹花黑芝麻丸。
本发明还要提供上述牡丹花黑芝麻丸的制备方法。
为了解决上述技术问题,本发明公开了一种牡丹花黑芝麻丸,其包括以下重量份数的原料:黑芝麻40~60份,牡丹花瓣3~5份,牡丹花粉12~16份,熟地黄4~6份,红景天8~10份,低聚果糖15~20份,麦芽糊精8~15份,阿胶4~6份,纤维素酶液0.5~0.6份。
优选地,黑芝麻50份,牡丹花瓣3份,牡丹花粉15份,熟地黄5份,红景天10份,低聚果糖20份,麦芽糊精10份,阿胶5份,纤维素酶液0.5份。
其中,所述的牡丹花瓣和牡丹花粉均来自于中国丹凤牡丹。
其中,牡丹花养气血、静心养颜,含有丰富的萜烯及烃类化合物、花青素、黄酮类化合物、活性多糖等重要物质,在抗氧化和提高机体免疫力方面应用广泛;阿胶能改善骨髓的造血功能,促进血液(红细胞、白细胞)与血红蛋白的生成,具有显著的补血、止血作用;黑芝麻含铁量高达17mg/100g,其具有补肾、益智明目的功效;熟地黄、红景天均益气活血,二者具有明显促进造血干细胞的增殖的作用,因此以上组合物在补血方面尤其改善由于缺铁性贫血引起的“血虚症”具有一定的协同作用(一方面补铁,一方面促进造血干细胞增殖,所以才有的补血协同功效),适合现代不同期女性(产后、更年期等)的疾病预防和身体调理。
本发明优化了阿胶糖浆中药组合物的组成,将阿胶、熟地黄、红景天按照传统中医理论配伍,得到一种补肾养血、活血养颜的中药组合物;进而,本发明采用现代食品加工工艺,将牡丹花、阿胶糖浆、黑芝麻丸三者结合到一起,制备得到一种牡丹花黑芝麻丸,开发了一种新型、外观符合现代女性消费特点的牡丹花黑芝麻丸功能食品。
上述牡丹花黑芝麻丸的制备方法,其包括如下步骤:
(1)牡丹花瓣嫩化处理:将牡丹花瓣经筛选、去腐、除杂后浸泡于纤维素酶液中酶解,备用;
(2)夹心蜜丸芯材的制备:将牡丹花粉与麦芽糊精混匀,进行挤压膨化处理,制成直径为0.3~0.7cm(优选0.5cm)的芯材;
(3)夹心蜜丸壁材的制作:将黑芝麻超微粉碎后与低聚果糖拌匀,揉成长条,切成大小相等的剂子,制成夹心蜜丸壁材;
(4)用步骤(3)制得的蜜丸壁材对步骤(2)制得的芯材进行包裹,制成夹心蜜丸;
(5)将阿胶、熟地黄、红景天三者制备得到的水提物以及步骤(3)中使用剩余的低聚果糖一起熬煮、浓缩成糖浆;
(6)将步骤(5)制得的糖浆均匀喷洒在步骤(4)的夹心蜜丸上,用步骤(1)处理后的牡丹花瓣作包衣进行包裹;
(7)将步骤(6)处理后的牡丹花芝麻丸进行真空减压干燥、超高压灭菌,即得。
步骤(1)中,所述的纤维素酶液是以木霉代谢生产的固体粉末溶于水后制成浓度为5~6g/L的酶液;纤维素酶液的酶活为8~12万U/g(优选10万U/g);酶活的定义为在50℃,pH为4.8的条件下,1mL酶液每分钟从浓度为4mg/mL的羧甲基纤维素钠溶液中降解释放1μmol葡萄糖所需要的酶量;酶解的时间为1~1.5h;酶解的温度为45~55℃。
其中,对其进行浸泡处理,在初始阶段,部分花瓣会漂浮在液面,但经过震荡或其他方式,以及随着时间的推移,花瓣会完全浸没于酶液中;此处对酶液的用量没有具体的要求,仅需浸没花瓣即可。
其中,采用该方法对牡丹花瓣进行了嫩化前处理,可起到软化花瓣纤维的作用,大大降低了包衣的破损率,同时还能进一步提高产品的稳定性和良好的外观设计。
步骤(2)中,所述挤压膨化处理为双螺旋挤压膨化处理工艺,螺杆转速25~35Hz,喂料速度15~25Hz(优选20Hz),加热机筒中段温度155~165℃;所述牡丹花粉与麦芽糊精的水分含量为10%~13%。
其中,采用双螺旋挤压膨化技术进行了前处理,不仅改善了花粉本身的生涩感,还使其破壁率达90%以上,更容易被人体消化吸收。
步骤(3)中,黑芝麻与低聚果糖的质量比为2~4:1(优选3:1),单个夹心蜜丸壁材的质量为8~13g;所述超微粉碎的时间为7~14min,优选10min。
步骤(5)中,所述水提物的制备方法为:
(i)按重量份称取熟地黄、红景天,并装入无纺布袋中煎煮,大火烧开后小火慢煮20min,趁热过滤后,取滤液;
(ii)重复上述操作2~3次,合并滤液;
(iii)将滤液与烊化后的阿胶糖浆在浓缩罐里浓缩至相对密度为1.2~1.8g/mL(优选1.5g/mL)。
步骤(iii)中,所述阿胶糖浆的波美度为27~35°;所述相对密度为20℃下对应的密度。
步骤(7)中,干燥温度为35℃,真空度在68~80Pa之间,干燥时间为1~2小时,其目的是去除花瓣表面多余水分,并抽尽花瓣与芝麻丸间的气泡。
步骤(7)中,所述超高压灭菌具体为:在压力450MPa,保压时间6~10min,协同温度为25-35℃条件下进行超高压灭菌处理。
其中,所述的超高压灭菌不仅能保留了牡丹花黑芝麻丸特有的风味和营养,还可以降低黑芝麻丸中植物油脂的氧化酸败,减少“哈喇味”的产生,延长其货架期。
上述方法制备得到的牡丹花黑芝麻丸也在本发明的保护范围之内。
有益效果:与现有技术相比,本发明具有如下优势:
(1)本发明在现代大健康理论指导下,将牡丹花、牡丹花粉、阿胶糖浆、熟地黄、红景天、黑芝麻等合理配伍,通过原料中功能因子间的协同作用来获得1+1>2的效果,是改善机体缺铁性贫血的营养补充剂。首次采用整体花瓣作为蜜丸的外包衣这种外形设计,不仅赋予产品独特的色感和新颖性,也增加了牡丹天然的风味和营养。
(2)本发明利用了抽真空减压干燥,尽可能地增加牡丹花包衣与蜜丸之间的贴合度,保证了产品的完整性和质量的稳定性;因传统黑芝麻丸中含有植物油脂成份较多,极易发生腐败或酸败,保质期最长为三个月,市面上的多数产品为了延长货架期而添加防腐剂,本发明采用冷杀菌(超高压灭菌)技术,在常温下对产品进行了灭菌,减少“哈喇味”的产生,延长其货架期。
附图说明
图1为实施例1加速稳定性试验。
图2为对比例2加速稳定性试验。
具体实施方式
根据下述实施例,可以更好地理解本发明。然而,本领域的技术人员容易理解,实施例所描述的内容仅用于说明本发明,而不应当也不会限制权利要求书中所详细描述的本发明。
实施例1:本实施例提供了一种牡丹花芝麻丸及其制备方法
(1)按配方称取各组分:本实施例中的芝麻丸和混合液由包括如下重量份的原料制备而成:黑芝麻50份,牡丹花瓣3份,牡丹花粉15份,熟地黄5份,红景天10份,低聚果糖20份,麦芽糊精10份,阿胶5份,纤维素酶0.5份。
(2)牡丹花瓣嫩化处理:将新鲜的牡丹花瓣经筛选、去腐、除杂后浸泡于0.5%g/L的纤维素酶液中酶解1小时后备用,酶解温度为50℃;
(3)夹心蜜丸芯材的制作:将牡丹花粉与麦芽糊精混匀后进行双螺旋挤压膨化处理,制成直径为0.5cm的芯材,其中螺杆转速25Hz,喂料速度20Hz,加热机筒中段温度155℃,原料水分含量10%。
(4)夹心蜜丸壁材的制作:将黑芝麻超微粉碎10min后与低聚果糖按照质量比3:1拌匀,揉成长条,切成大小相等的剂子,制成夹心蜜丸壁材,质量为10g;
(5)用步骤(4)制得的蜜丸壁材对步骤(3)制得的芯材膨化花粉进行包裹,制成重量约10g的夹心蜜丸;
(6)将阿胶烊化后与熟地黄、红景天三者制备得到的水提物以及步骤(4)中使用剩余的低聚果糖一起熬煮、浓缩至糖浆;
其中,水提物的制备方法为:按重量份称取所述熟地黄、红景天,装入无纺布袋中煎煮,大火烧开后小火慢煮20min,趁热过滤后,取滤液;重复上述操作2~3次,合并滤液,并将滤液在浓缩罐里浓缩至相对密度为1.5g/mL(20℃);糖浆的波美度为30°左右;
(7)将步骤(6)制得的糖浆均匀喷洒在步骤(5)的夹心蜜丸上,用步骤(2)处理后的牡丹花瓣作包衣进行包裹;
(8)将步骤(7)处理后的牡丹花芝麻丸在温度为35℃,真空度在68~80Pa之间进行真空减压干燥1小时;在压力450MPa,保压时间10min,协同温度为25℃条件下进行超高压灭菌处理,即得。
实施例2:本实施例提供了一种牡丹花芝麻丸及其制备方法
(1)按配方称取各组分:本实施例中的芝麻丸和混合液由包括如下重量份的原料制备而成:黑芝麻50份,牡丹花瓣5份,牡丹花粉16份,熟地黄6份,红景天10份,低聚果糖15份,麦芽糊精10份,阿胶5份,纤维素酶0.6份。
(2)牡丹花瓣嫩化处理:将新鲜的牡丹花瓣经筛选、去腐、除杂后浸泡于0.6%g/L的纤维素酶液中酶解1小时后备用,酶解温度为45℃;
(3)夹心蜜丸芯材的制作:将牡丹花粉与麦芽糊精混匀后进行双螺旋挤压膨化处理,制成直径为0.5cm的芯材,其中螺杆转速30Hz,喂料速度20Hz,加热机筒中段温度160℃,原料水分含量10%。
(4)夹心蜜丸壁材的制作:将黑芝麻超微粉碎10min后与低聚果糖按照质量比3:1拌匀,揉成长条,切成大小相等的剂子,制成夹心蜜丸壁材,质量为10g;
(5)用步骤(4)制得的蜜丸壁材对步骤(3)制得的芯材膨化花粉进行包裹,制成重量约10g的夹心蜜丸;
(6)将阿胶烊化后与熟地黄、红景天水提物以及步骤(4)中使用剩余的低聚果糖一起熬煮、浓缩至糖浆;按重量份称取所述熟地黄、红景天,装入无纺布袋中煎煮,大火烧开后小火慢煮20min,趁热过滤后,取滤液;重复上述操作2~3次,合并滤液,并将滤液在浓缩罐里浓缩至相对密度为1.5g/ml(20℃);糖浆的波美度为30°左右;
(7)将步骤(6)制得的糖浆均匀喷洒在步骤(5)的夹心蜜丸上,用步骤(2)处理后的牡丹花瓣作包衣进行包裹;
(8)将步骤(7)处理后的牡丹花芝麻丸在温度为35℃,真空度在68~80Pa之间进行真空减压干燥1小时;在压力450MPa,保压时间6min,协同温度为35℃条件下进行超高压灭菌处理。
实施例3:本实施例提供了一种牡丹花芝麻丸及其制备方法
(1)按配方称取各组分:本实施例中的芝麻丸和混合液由包括如下重量份的原料制备而成:黑芝麻50份,牡丹花瓣4份,牡丹花粉16份,熟地黄6份,红景天10份,低聚果糖20份,麦芽糊精15份,阿胶5份,纤维素酶0.6份。
(2)牡丹花瓣嫩化处理:将新鲜的牡丹花瓣经筛选、去腐、除杂后浸泡于0.5%g/L的纤维素酶液中酶解1.5小时后备用,酶解温度为55℃;
(3)夹心蜜丸芯材的制作:将牡丹花粉与麦芽糊精混匀后进行双螺旋挤压膨化处理,制成直径为0.5cm的芯材,其中螺杆转速35Hz,喂料速度20Hz,加热机筒中段温度165℃,原料水分含量13%。
(4)夹心蜜丸壁材的制作:将黑芝麻超微粉碎10min后与低聚果糖按照质量比3:1拌匀,揉成长条,切成大小相等的剂子,制成夹心蜜丸壁材,质量为10g;
(5)用步骤(4)制得的蜜丸壁材对步骤(3)制得的芯材膨化花粉进行包裹,制成重量约10g的夹心蜜丸;
(6)将阿胶烊化后与熟地黄、红景天水提物以及步骤(4)中使用剩余的低聚果糖一起熬煮、浓缩至糖浆;按重量份称取所述熟地黄、红景天,装入无纺布袋中煎煮,大火烧开后小火慢煮20min,趁热过滤后,取滤液;重复上述操作2~3次,合并滤液,并将滤液在浓缩罐里浓缩至相对密度为1.5g/ml(20℃);糖浆的波美度为30°左右;
(7)将步骤(6)制得的糖浆均匀喷洒在步骤(5)的夹心蜜丸上,用步骤(2)处理后的牡丹花瓣作包衣进行包裹;
(8)将步骤(7)处理后的牡丹花芝麻丸在温度为35℃,真空度在68~80Pa之间进行真空减压干燥1小时;在压力450MPa,保压时间6min,协同温度为35℃条件下进行超高压灭菌处理。
对比例1:本对比例提供了一种牡丹花芝麻丸及其制备方法
与实施例1相比,区别在于:将新鲜的牡丹花瓣不经嫩化处理,而是自然晒干备用。
对比例2:本对比例提供了一种牡丹花芝麻丸及其制备方法
与实施例1相比,区别在于:不经过步骤(2)和(3),将步骤(7)中的“牡丹花瓣作包衣”替换成“锡箔纸包裹”,且不经过步骤(5)的超高压灭菌。
对比例3:本对比例提供了一种牡丹花芝麻丸及其制备方法
与实施例1相比,区别在于:不包括步骤(5)的“真空减压干燥”,直接进行超高压灭菌。
对比例4:本对比例提供了一种牡丹花黑芝麻丸及其制备方法
与实施例1相比,区别在于:不进行步骤(5)的“超高压灭菌”。
对比例5:本对比例提供了一种牡丹花黑芝麻丸及其制备方法
与实施例1相比,区别在于:配方中不含有熟地黄。
对比例6:本对比例提供了一种牡丹花黑芝麻丸及其制备方法
与实施例1相比,区别在于:配方中不含有红景天。
实验例4:检测评价
对实施例1~3制备得到的牡丹花黑芝麻丸和对比例1~4中制备得到的牡丹花黑芝麻丸进行了感官评价、加速稳定性试验和功能性验证实验。
(1)感官评价的具体操作是:选择64个视觉、味觉和嗅觉都正常的人员作为受试对象,分8组,分别对实施例1~3和对比例1~4制得的牡丹花黑芝麻丸进行感官评价;
(2)将实施例1和对比例2在40℃±2℃、相对湿度为75%±5%条件下放置六个月,于1、2、3、6月末分别取样考察其稳定性;
(3)功能性验证实验:对实施例1、对比例5、对比例6制备得到的牡丹花黑芝麻丸进行功能性验证实验:用低铁饲料喂饲大鼠形成实验性缺铁性贫血模型,再分组给予其实施例1、对比例5、对比例6制备的受试样品;模型生理盐水组:单纯2mL生理盐水,灌胃,1次/日,同时测定相关指标,观察大鼠状态。连续干预4周,观察其血清铁蛋白(SF)和红细胞内游离原卟啉(FEP)指标的影响。
由上述实验结果可知:(1)由表1可看出,在原材料的筛选上,用自然晒干牡丹花瓣直接做外包衣会影响外观色泽,且产品质地偏硬,口感较差;未经减压干燥的芝麻丸其质地偏软,丸中有裂缝,主要原因是在包裹花瓣过程中产生的小气泡所致;(2)从稳定性试验(表1)可以看出,对比例2中采用锡箔纸包裹(图2)的黑芝麻丸不饱和脂肪含量随时间降低趋势明显,说明油脂氧化情况明显,微生物总菌落数要高于实施例1(图1),说明超高压灭菌可有效延长产品保质期,总体来讲,实施例1产品稳定性要优于对比例2;(3)由动物功能性试验可以看出:给予低(1.64g芝麻丸/kg大鼠)、中(3.28g/kg)、高(6.56g/kg)剂量实施例1制得的牡丹花黑芝麻丸干预4周后,实验组的血清铁蛋白均高于模型生理盐水组,红细胞内游离原卟啉低于模型生理盐水组,对比例6、7与模型生理盐水组相比,虽然血清铁蛋白含量有一定的升高,红细胞内游离原卟啉低于模型生理盐水组,但与实施例相比,其指数变化幅度小,因此证明熟地黄与红景天都能很好的改善缺铁性贫血大鼠的贫血状态,升高血清铁蛋白含量,降低红细胞内游离原卟啉含量,在补血方面具有一定的协同作用。
表1不同实验条件下的稳定性结果比较
表2血清铁蛋白含量比较(μg/L)
表3红细胞内游离原卟啉含量比较(μg/dL)
本发明提供了一种牡丹花黑芝麻丸及其制备方法的思路及方法,具体实现该技术方案的方法和途径很多,以上所述仅是本发明的优选实施方式,应当指出,对于本技术领域的普通技术人员来说,在不脱离本发明原理的前提下,还可以做出若干改进和润饰,这些改进和润饰也应视为本发明的保护范围。本实施例中未明确的各组成部分均可用现有技术加以实现。
Claims (10)
1.一种牡丹花黑芝麻丸,其特征在于,包括以下重量份数的原料:黑芝麻40~60份,牡丹花瓣3~5份,牡丹花粉12~16份,熟地黄4~6份,红景天8~10份,低聚果糖15~20份,麦芽糊精8~15份,阿胶4~6份,纤维素酶液0.5~0.6份。
2.根据权利要求1所述的牡丹花黑芝麻丸,其特征在于,包括以下重量份数的原料:黑芝麻50份,牡丹花瓣3份,牡丹花粉15份,熟地黄5份,红景天10份,低聚果糖20份,麦芽糊精10份,阿胶5份,纤维素酶液0.5份。
3.根据权利要求1或2所述的牡丹花黑芝麻丸,其特征在于,所述的牡丹花瓣和牡丹花粉均来自于中国丹凤牡丹。
4.权利要求1或2所述牡丹花黑芝麻丸的制备方法,其特征在于,包括如下步骤:
(1)牡丹花瓣嫩化处理:将牡丹花瓣经筛选、去腐、除杂后浸泡于纤维素酶液中酶解,备用;
(2)夹心蜜丸芯材的制备:将牡丹花粉与麦芽糊精混匀,进行挤压膨化处理,制成直径为0.3~0.7cm的芯材;
(3)夹心蜜丸壁材的制作:将黑芝麻超微粉碎后与低聚果糖拌匀,揉成长条,切成大小相等的剂子,制成夹心蜜丸壁材;
(4)用步骤(3)制得的蜜丸壁材对步骤(2)制得的芯材进行包裹,制成夹心蜜丸;
(5)将阿胶、熟地黄、红景天三者制备得到的水提物以及步骤(3)中使用剩余的低聚果糖一起熬煮、浓缩成糖浆;
(6)将步骤(5)制得的糖浆均匀喷洒在步骤(4)的夹心蜜丸上,用步骤(1)处理后的牡丹花瓣作包衣进行包裹;
(7)将步骤(6)处理后的牡丹花芝麻丸进行真空减压干燥、超高压灭菌,即得。
5.根据权利要求4所述的制备方法,其特征在于,步骤(1)中,纤维素酶液的酶活为8~12万U/g;酶解的时间为1~1.5h;酶解的温度为45~55℃。
6.根据权利要求4所述的制备方法,其特征在于,步骤(2)中,所述挤压膨化处理为双螺旋挤压膨化处理工艺,螺杆转速25~35Hz,喂料速度15~25Hz,加热机筒中段温度155~165℃。
7.根据权利要求4所述的制备方法,其特征在于,步骤(3)中,黑芝麻与低聚果糖的质量比为2~4:1,单个夹心蜜丸壁材的质量为8~13g。
8.根据权利要求4所述的制备方法,其特征在于,步骤(5)中,所述水提物的制备方法为:
(i)按重量份称取熟地黄、红景天,并装入无纺布袋中煎煮,大火烧开后小火慢煮20min,趁热过滤后,取滤液;
(ii)重复上述操作2~3次,合并滤液;
(iii)将滤液与烊化后的阿胶糖浆在浓缩至相对密度为1.2~1.8g/mL。
9.根据权利要求8所述的制备方法,其特征在于,步骤(iii)中,所述阿胶糖浆的波美度为27~35°。
10.权利要求1~9中任意一项所述方法制备得到的牡丹花黑芝麻丸。
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