CN111096386A - Functional tablet candy and preparation method thereof - Google Patents
Functional tablet candy and preparation method thereof Download PDFInfo
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- CN111096386A CN111096386A CN202010059338.XA CN202010059338A CN111096386A CN 111096386 A CN111096386 A CN 111096386A CN 202010059338 A CN202010059338 A CN 202010059338A CN 111096386 A CN111096386 A CN 111096386A
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- 238000002360 preparation method Methods 0.000 title abstract description 18
- 239000000843 powder Substances 0.000 claims abstract description 55
- HQKMJHAJHXVSDF-UHFFFAOYSA-L magnesium stearate Chemical compound [Mg+2].CCCCCCCCCCCCCCCCCC([O-])=O.CCCCCCCCCCCCCCCCCC([O-])=O HQKMJHAJHXVSDF-UHFFFAOYSA-L 0.000 claims abstract description 28
- 235000011171 Thladiantha grosvenorii Nutrition 0.000 claims abstract description 20
- 244000185386 Thladiantha grosvenorii Species 0.000 claims abstract description 20
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Classifications
-
- 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
- A23G3/48—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
-
- 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
-
- 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
- A23G3/42—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds characterised by the carbohydrates used, e.g. polysaccharides
-
- 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
- A23G3/50—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by shape, structure or physical form, e.g. products with supported structure
-
- 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
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Inorganic Chemistry (AREA)
- Botany (AREA)
- Health & Medical Sciences (AREA)
- Molecular Biology (AREA)
- Medicinal Preparation (AREA)
- Medicines Containing Plant Substances (AREA)
- Confectionery (AREA)
Abstract
The invention provides a functional tablet candy and a preparation method thereof, the tablet candy is prepared from components including kudzu root extract, momordica grosvenori powder, platycodon grandiflorum powder, red date powder, lactose, microcrystalline cellulose, maltodextrin, xylitol, hydroxypropyl methyl cellulose, honey, magnesium stearate, polyethylene glycol and the like, and has reasonable formula and the effects of improving the tobacco-alcohol syndrome, protecting the liver and the like.
Description
Technical Field
The invention relates to a functional tablet candy and a preparation method thereof, in particular to a functional tablet candy taking traditional Chinese medicinal materials as main raw materials and a preparation method thereof, belonging to the technical field of medicinal and edible formula foods.
Background
Traditional candy food can only meet the requirements of people on nutrition supplement and food diversification, and the contained nutrient substances usually only pay attention to the requirement of human body on energy supplement. With the improvement of living standard of people, people pay more and more attention to the influence of diet on self body health, so that the functional candy food becomes a new trend for the development of the candy food.
With the acceleration of modern life rhythm, the health condition of Chinese people is shining a red light, and according to the results of national general administration of sports and education department on the detection of national physique, the indexes of Chinese people's body ' the height is lower and the height is higher ' in three or four years. The national political and association committee, the naval general hospital, the subsidiary college, long von rita professor, provides a set of data: currently 70% of Chinese are in a "sub-healthy" state. The functional candies can promote the health of human bodies, regulate specific physiological functions of the human bodies, do not produce adverse reactions to the human bodies, and are more and more popular with people. The functional candy and the common candy have two characteristics of nutrition and sense enjoyment of common food, have basic process characteristics of the candy, and are mainly characterized in that the functional candy has the third function of regulating the physiological function of a human body, and can play an important role in promoting the health of the human body, breaking through sub-health, preventing diseases and the like.
The traditional Chinese medicine is a treasure of Chinese nationality, and on the basis of inheriting and developing the advantages of the traditional Chinese medicine, the modern scientific technology is fully applied, and the development of related products based on the traditional Chinese medicine, such as food, health care products, cosmetics, daily necessities and the like, is a priority field of the innovative development of the traditional Chinese medicine, so as to meet the medical care requirements of times development and increasing people, and is generated in view of the application of the functional tablet candy taking the traditional Chinese medicine as the raw material.
The smoke-alcoholic syndrome is caused by drunkenness or long-term smoke and alcohol toxin siltation, and shows physical discomfort in a short time and can cause various diseases for a long time.
Alcohol dependence (chronic alcoholism) is central nervous system severe poisoning caused by long-term excessive drinking, and is manifested by craving for alcohol and compulsive experience of frequently needing drinking, common feeling of heart difficulty, uneasiness, or withdrawal symptoms such as limb tremor, nausea, vomiting, sweating, etc. after drinking is stopped, and the symptoms disappear rapidly after drinking is resumed.
Due to long-term drinking, most of the body injuries are combined, the heart, the liver and the nervous system are obvious, the most common diseases are liver cirrhosis, peripheral neuropathy and epileptic seizure, and in some cases, alcoholism mental disorder and alcoholism encephalopathy are formed.
The inventor surprisingly discovers in long-term research that the tablet candy prepared by matching the kudzu root extract, the momordica grosvenori powder, the platycodon grandiflorum powder and the red date powder according to a certain proportion has a remarkable improvement effect on the tobacco-alcohol syndrome and has a good liver protection function.
Accordingly, the inventors have completed the present invention.
Disclosure of Invention
The invention aims to provide a functional tabletting candy which comprises a kudzu root extract, momordica grosvenori powder, platycodon grandiflorum powder, red date powder, lactose, microcrystalline cellulose, maltodextrin, xylitol, hydroxypropyl methyl cellulose, honey, magnesium stearate and polyethylene glycol.
Further, the functional tabletting candy is prepared from the following components in parts by weight: 10-60 parts of kudzu root extract, 5-20 parts of momordica grosvenori powder, 5-10 parts of platycodon grandiflorum powder, 5-10 parts of red date powder, 10-30 parts of lactose, 5-20 parts of microcrystalline cellulose, 1-10 parts of maltodextrin, 1-10 parts of xylitol, 2-5 parts of hydroxypropyl methyl cellulose, 1-5 parts of honey, 0.5-2 parts of magnesium stearate and 0.5-4 parts of polyethylene glycol; the mass percentage of puerarin in the kudzu root extract is more than or equal to 10 percent.
Furthermore, the functional tabletting candy is prepared from the following components in parts by weight: 35 parts of kudzu root extract, 10 parts of momordica grosvenori powder, 10 parts of platycodon grandiflorum powder, 15 parts of lactose, 10 parts of microcrystalline cellulose, 6 parts of maltodextrin, 5 parts of xylitol, 4 parts of hydroxypropyl methyl cellulose, 2 parts of honey, 1 part of magnesium stearate and 2 parts of polyethylene glycol.
The invention also provides a preparation method of the functional tabletting candy, which comprises the following steps:
(1) sieving radix Puerariae extract, fructus Siraitiae Grosvenorii powder, radix Platycodi powder, fructus Jujubae powder, lactose, microcrystalline cellulose, maltodextrin and xylitol, respectively, and mixing;
(2) adding hydroxypropyl methylcellulose water solution and Mel, making into soft mass, sieving, granulating, drying, pulverizing, sieving, and grading;
(3) adding magnesium stearate, and tabletting;
(4) coating the resulting tablets with an aqueous solution of hydroxypropyl methylcellulose and polyethylene glycol to obtain a tabletted candy.
It is another object of the present invention to provide the use of the functional tabletted candy product for ameliorating the tobacco-alcohol syndrome and protecting liver.
The preparation method of the kudzu root extract comprises the following steps: pulverizing kudzu roots into coarse powder, adding 20-60% ethanol, heating, refluxing and extracting twice for 2 hours each time, adding 10 times of ethanol for the first time and 8 times of ethanol for the second time, filtering, combining filtrates, concentrating the filtrate at 60 ℃ under reduced pressure to obtain clear paste with the relative density of 1.10-1.20 (room temperature), cooling, adding ethanol to ensure that the ethanol content is 60-90%, standing for 12 hours, taking supernatant, recovering ethanol under reduced pressure, concentrating to obtain thick paste, and drying to obtain the kudzu root extract; the detection proves that the puerarin mass percentage content is more than or equal to 10 percent.
The preparation method of the momordica grosvenori powder comprises the following steps: firstly, carrying out pretreatment such as fruit selection, cleaning and sterilization on fresh momordica grosvenori, crushing the momordica grosvenori, then spreading the crushed momordica grosvenori on a plate for prefreezing, then placing the prefreezed momordica grosvenori in a vacuum environment, heating and drying at 40-120 ℃, and controlling the moisture content of the freeze-dried product to be less than 6%; and finally, crushing the dried momordica grosvenori into fine powder with the granularity of more than 80 meshes to obtain the momordica grosvenori.
The preparation method of the platycodon root powder comprises the following steps: pulverizing the selected dried radix Platycodi into fine powder of more than 80 meshes.
The preparation method of the red date powder comprises the following steps: placing the denucleated dried red dates in an oven, baking until the red dates are dry and crisp, and crushing into fine powder with the particle size of more than 80 meshes to obtain the red dates.
Compared with the prior art, the invention has the beneficial effects that:
the functional tabletted candy is reasonable in formula, has the effects of improving the tobacco-alcohol syndrome, protecting the liver and the like, and shields the bitter taste and the pungent taste of platycodon root powder by reasonable compatibility and proportion of auxiliary materials under the condition of only adding a small amount of sweetening agent, so that the functional tabletted candy is good in taste.
Detailed Description
The foregoing summary of the invention is described in further detail below with reference to specific embodiments. It should not be understood that the scope of the above-described subject matter of the present invention is limited to the following examples. Various substitutions and alterations can be made without departing from the technical idea of the invention as described above, according to the common technical knowledge and conventional means in the field, and the scope of the invention is covered.
Example 1 preparation of functional tabletted confectionery
1000 tablets of candy formula: 3500g of kudzu root extract, 1000g of momordica grosvenori powder, 1000g of platycodon grandiflorum powder, 1000g of red date powder, 1500g of lactose, 1000g of microcrystalline cellulose, 600g of maltodextrin, 500g of xylitol, 400g of hydroxypropyl methyl cellulose, 200g of honey, 100g of magnesium stearate and 200g of polyethylene glycol.
The preparation method comprises the following steps:
(1) sieving radix Puerariae extract, fructus Siraitiae Grosvenorii powder, radix Platycodi powder, fructus Jujubae powder, lactose, microcrystalline cellulose, maltodextrin and xylitol with 80 mesh sieve;
(2) uniformly mixing the sieved kudzu root extract, momordica grosvenori powder, platycodon grandiflorum powder, red date powder, lactose, microcrystalline cellulose, maltodextrin and xylitol according to the formula amount, adding 5% hydroxypropyl methyl cellulose aqueous solution and honey to prepare a soft material, sieving with a 20-mesh sieve for granulation, drying granules, controlling the water content to be about 3%, crushing, and sieving with a 18-mesh sieve for size stabilization;
(3) adding magnesium stearate into the granules which are sieved by the 18-mesh sieve, and tabletting;
(4) and (4) coating the tablets obtained in the step (3) with an aqueous solution of 8% hydroxypropyl methylcellulose and polyethylene glycol to obtain the functional tablet candy.
And (3) detecting the prepared tablet candy:
sensory indexes are as follows: the tablet candy is a tablet with uniform color, complete shape and no foreign impurities visible for normal vision;
physical and chemical indexes: the weight of the tablet is 0.5g, and the water content is 3.11%;
microorganism indexes are as follows: the total number of colonies is 25 CFU/g; coliform bacteria is less than 30MPN/100 g; salmonella, Shigella and Staphylococcus aureus were not detected.
Example 2 preparation of functional tabletted confectionery
Prescription of 1500 tablets: 6000g of kudzu root extract, 2000g of momordica grosvenori powder, 1000g of platycodon grandiflorum powder, 1000g of red date powder, 1000g of lactose, 2000g of microcrystalline cellulose, 1000g of maltodextrin, 100g of xylitol, 500g of hydroxypropyl methyl cellulose, 500g of honey, 200g of magnesium stearate and 400g of polyethylene glycol.
The preparation method comprises the following steps: the same as in example 1.
Detecting the prepared tablet candy:
sensory indexes are as follows: the tablet candy is a tablet with uniform color, complete shape and no foreign impurities visible for normal vision;
microorganism indexes are as follows: the total number of colonies is 26 CFU/g; coliform bacteria is less than 30MPN/100 g; salmonella, Shigella and Staphylococcus aureus were not detected.
Example 3 preparation of functional tabletted confectionery
1000 tablets of candy formula: 1000g of kudzu root extract, 1000g of momordica grosvenori powder, 600g of platycodon grandiflorum powder, 600g of red date powder, 2000g of lactose, 500g of microcrystalline cellulose, 200g of maltodextrin, 500g of xylitol, 200g of hydroxypropyl methyl cellulose, 100g of honey, 100g of magnesium stearate and 50g of polyethylene glycol.
The preparation method comprises the following steps: the same as in example 1.
And (3) detecting the prepared tablet candy:
sensory indexes are as follows: the tablet candy is a tablet with uniform color, complete shape and no foreign impurities visible for normal vision;
microorganism indexes are as follows: the total number of colonies is 20 CFU/g; coliform bacteria is less than 30MPN/100 g; salmonella, Shigella and Staphylococcus aureus were not detected.
Example 4 preparation of functional tabletted sweets
1000 tablets of candy formula: 3500g of kudzu root extract, 1000g of momordica grosvenori powder, 1000g of platycodon grandiflorum powder, 1000g of red date powder, 1500g of lactose, 1000g of microcrystalline cellulose, 600g of maltodextrin, 500g of xylitol, 400g of hydroxypropyl methyl cellulose, 200g of honey, 100g of magnesium stearate and 200g of polyethylene glycol.
The preparation method comprises the following steps: the same as in example 1.
Example 5 mouthfeel testing of functional tabletted confections of the invention
The taste evaluation of the functional tabletted candies prepared in the above examples is carried out by selecting 50 testers, the functional tabletted candies prepared in the above examples are scored according to the bitter taste and the spicy taste, the value is represented by 0-3, 0 represents no bitter taste or no spicy taste, 1 represents slight bitter taste or slight spicy taste, 2 represents bitter taste or spicy taste, and 3 represents obvious bitter taste or obvious spicy taste, and then the average value is counted, and the results show that the average values of the bitter taste and the spicy taste scores of the 4 functional tabletted candies prepared in the examples 1-4 are 0-0.2, which shows that the product of the invention basically and completely shields the bitter taste and the spicy taste of the platycodon grandiflorum powder, and the tabletted candies have good taste.
Example 6 improvement of tobacco-alcohol syndrome by the functional tabletted candy of the invention
After smoking cessation and drinking abstinence, a patient with the tobacco-alcohol syndrome often has a plurality of neuropsychiatric symptoms such as hallucinations, consciousness disturbance and the like. 33 patients with the tobacco-alcohol syndrome, age 35-55 years and average age 45 are selected in hospitals and clinically classified into three grades according to different symptoms of the patients: first-stage: the patient has obvious sweating and tremor conditions, and consciousness is in a clear state; and (2) second stage: except for the first-class symptoms, staged hallucinations can appear, but the self-cognition is better; third-stage: disturbance of consciousness also occurs on a secondary basis, and its orientation and memory also decline significantly. All 33 patients met the clinical diagnostic criteria and were graded as described above: 13 cases in the first stage, 12 cases in the second stage and 8 cases in the third stage.
After 33 patients take 15 pieces of the tabletted candy prepared in the embodiment 1 of the invention every day, after taking the candy continuously for 1 month, 15 patients feel better, the withdrawal symptoms are obviously improved, only some symptoms such as hypodynamia, anorexia and the like appear, and the smoking and alcohol withdrawal process is smooth; the withdrawal symptoms of 16 patients have a tendency of improvement, the patients feel better, the self spirit can be completely controlled, and the smoking and alcohol withdrawal are successful; 2 patients had no obvious effect. The test shows that the effective rate of the functional tabletting candy for improving the tobacco-alcohol syndrome can reach 94 percent.
The liver function of the patients before and after treatment is obviously improved, and the difference has statistical significance (P <0.05 percent), and is specifically shown in the following table 1:
TABLE 1 comparison of liver function before and after treatment
| Time of day | ALT(U/L) | CGT(U/L) | AST(U/L) |
| Before treatment | 69.2±25.4 | 952.7±167 | 156.7±16.6 |
| After treatment | 37.1±14.8 | 448.3±149 | 68.9±14.2 |
Claims (6)
1. A functional tabletting candy is characterized by comprising a kudzu root extract, momordica grosvenori powder, platycodon grandiflorum powder, red date powder, lactose, microcrystalline cellulose, maltodextrin, xylitol, hydroxypropyl methyl cellulose, honey, magnesium stearate and polyethylene glycol.
2. The functional tabletted confectionery according to claim 1, prepared from the following components in parts by weight: 10-60 parts of kudzu root extract, 5-20 parts of momordica grosvenori powder, 5-10 parts of platycodon grandiflorum powder, 5-10 parts of red date powder, 10-30 parts of lactose, 5-20 parts of microcrystalline cellulose, 1-10 parts of maltodextrin, 1-10 parts of xylitol, 2-5 parts of hydroxypropyl methyl cellulose, 1-5 parts of honey, 0.5-2 parts of magnesium stearate and 0.5-4 parts of polyethylene glycol; the mass percentage of puerarin in the kudzu root extract is more than or equal to 10 percent.
3. The functional tabletted candy according to claim 2, made with the components comprising in parts by weight: 35 parts of kudzu root extract, 10 parts of momordica grosvenori powder, 10 parts of platycodon grandiflorum powder, 15 parts of lactose, 10 parts of microcrystalline cellulose, 6 parts of maltodextrin, 5 parts of xylitol, 4 parts of hydroxypropyl methyl cellulose, 2 parts of honey, 1 part of magnesium stearate and 2 parts of polyethylene glycol.
4. A method of making a functional tabletted confectionery product according to any one of claims 1 to 3 comprising the steps of:
(1) sieving radix Puerariae extract, fructus Siraitiae Grosvenorii powder, radix Platycodi powder, fructus Jujubae powder, lactose, microcrystalline cellulose, maltodextrin and xylitol, respectively, and mixing;
(2) adding hydroxypropyl methylcellulose water solution and Mel, making into soft mass, sieving, granulating, drying, pulverizing, sieving, and grading;
(3) adding magnesium stearate, and tabletting;
(4) coating the resulting tablets with an aqueous solution of hydroxypropyl methylcellulose and polyethylene glycol to obtain a tabletted candy.
5. Use of the functional tabletted confectionery according to any one of claims 1 to 3 for the amelioration of the tobacco-alcohol syndrome.
6. Use of the functional tabletted candy according to any one of claims 1 to 3 for liver protection.
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Application publication date: 20200505 |