CN111134319A - Biological health food containing spirulina and fructus Rosae Normalis, and its preparation method - Google Patents
Biological health food containing spirulina and fructus Rosae Normalis, and its preparation method Download PDFInfo
- Publication number
- CN111134319A CN111134319A CN201910981816.XA CN201910981816A CN111134319A CN 111134319 A CN111134319 A CN 111134319A CN 201910981816 A CN201910981816 A CN 201910981816A CN 111134319 A CN111134319 A CN 111134319A
- Authority
- CN
- China
- Prior art keywords
- spirulina
- roxburgh rose
- powder
- juice
- preparation
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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- 235000019160 vitamin B3 Nutrition 0.000 description 2
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- 235000009492 vitamin B5 Nutrition 0.000 description 2
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- 239000011735 vitamin B7 Substances 0.000 description 2
- 235000019159 vitamin B9 Nutrition 0.000 description 2
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- ZCYVEMRRCGMTRW-UHFFFAOYSA-N 7553-56-2 Chemical compound [I] ZCYVEMRRCGMTRW-UHFFFAOYSA-N 0.000 description 1
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- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 208000024172 Cardiovascular disease Diseases 0.000 description 1
- 206010013911 Dysgeusia Diseases 0.000 description 1
- 244000068988 Glycine max Species 0.000 description 1
- 235000010469 Glycine max Nutrition 0.000 description 1
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
- 235000010804 Maranta arundinacea Nutrition 0.000 description 1
- 206010027439 Metal poisoning Diseases 0.000 description 1
- 240000002393 Murraya koenigii Species 0.000 description 1
- 150000004008 N-nitroso compounds Chemical class 0.000 description 1
- 241000813872 Oscillatoriaceae Species 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- 235000014443 Pyrus communis Nutrition 0.000 description 1
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- 235000004789 Rosa xanthina Nutrition 0.000 description 1
- 241000220222 Rosaceae Species 0.000 description 1
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- 235000021022 fresh fruits Nutrition 0.000 description 1
- 230000035876 healing Effects 0.000 description 1
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- 235000010979 hydroxypropyl methyl cellulose Nutrition 0.000 description 1
- 229920003088 hydroxypropyl methyl cellulose Polymers 0.000 description 1
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- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 229910052740 iodine Inorganic materials 0.000 description 1
- 239000011630 iodine Substances 0.000 description 1
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- 239000011777 magnesium Substances 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- 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
- A23G3/364—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
-
- 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
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P10/00—Shaping or working of foodstuffs characterised by the products
- A23P10/30—Encapsulation of particles, e.g. foodstuff additives
-
- 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
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Nutrition Science (AREA)
- Health & Medical Sciences (AREA)
- Inorganic Chemistry (AREA)
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- Microbiology (AREA)
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Abstract
The invention discloses a biological health food containing spirulina and roxburgh rose and a preparation method thereof, which is a novel biological health food prepared by compounding the spirulina and the roxburgh rose serving as main raw materials, and the specific implementation forms comprise chewable tablets, compound beverages, capsules or tabletting candies. The preparation method comprises the steps of preparing spirulina powder, spirulina juice, roxburgh rose powder and roxburgh rose juice, preparing auxiliary materials and preparing chewable tablets, compound beverages, capsules or tabletting candies according to the corresponding implementation mode. The technical personnel in the field aim to provide a biological health food containing spirulina and rosa roxburghii tratt and having the advantages of nutrition complementation, no fishy smell and no peculiar smell, being beneficial to absorption and fresh, sweet and unique taste and a preparation method thereof.
Description
Technical Field
The invention relates to the field of foods, in particular to a biological health food containing spirulina and rosa roxburghii tratt and a preparation method thereof.
Background
Spirulina, school name: spirulina belongs to Cyanophyta, Cyanophyceae, Oscillatoriaceae and Spirulina, is an ancient aquatic plant, and Spirulina is the most abundant and comprehensive organism in nature. The protein content of the spirulina is up to 60-70%, which is 2 times of that of soybean, 3.5 times of that of beef and 4 times of that of egg, and the spirulina contains various essential amino acids and has reasonable composition. The spirulina is also rich in vitamins and minerals, wherein the vitamins include vitamins B1, B2, B6, B12, E, K and the like; the latter includes zinc, iron, potassium, calcium, magnesium, phosphorus, selenium, iodine and other trace elements, the biological zinc and iron ratio of spirulina is basically consistent with the physiological needs of human body, and it is most easily absorbed by human body, and has important health-care function for human body, and it is recommended by food and agriculture organization of the united nations as "the most ideal nutritious food for human in twenty-first century", which is called as micro natural nutrition storehouse. Spirulina is widely cultivated and used as a dietary supplement all over the world, but the current spirulina products have single variety and are not accepted by most people due to bad taste, heavy fishy smell and peculiar smell.
Rosa roxburghii, Rosa roxbunghii, is a fruit of filature flower of Rosaceae, also called arrowroot pear, Murraya koenigii, and XUEJI fruit, and is a nourishing and health-care nutritional precious fruit. The fruits contain rich vitamin C, the content of each 100g of fresh fruits is 841.58-3541.13 mg, which is 50 times of that of oranges and 10 times of kiwi fruits, and the fruits have the name of 'king of vitamin C'. The roxburgh rose is rich in superoxide dismutase (SOD for short), is an internationally recognized active substance with anti-aging and anti-cancer effects, also has the antiviral and anti-radiation effects, and is widely applied to the prevention and treatment of cardiovascular diseases, digestive systems and various tumor diseases. The flower, leaf, fruit and seed of fructus Rosae Normalis can be used as medicine, and has effects of invigorating stomach, resolving food stagnation, nourishing, and relieving diarrhea. The roxburgh rose fruit is sour, astringent and flat in taste; promoting digestion, invigorating spleen, astringing, and stopping diarrhea; can be used for treating food retention, abdominal distention, dysentery, enteronitis, vitamin C deficiency, etc., and fructus Rosae Normalis juice also has effects in blocking N-nitroso compound synthesis in human body and preventing cancer; has special curative effect on lead poisoning of human body. The roxburgh rose is an important natural plant used as both medicine and food, and has high nutritive value and medical value.
The spirulina products on the market are single in variety, and the development of the spirulina products is limited due to poor taste and heavy fishy smell. The roxburgh rose is sour, sweet and delicious, has unique taste, and has the effect of nutrition complementation by compounding the two raw materials. Therefore, the technical personnel in the field are dedicated to develop a novel health food with higher nutrition and health value and better taste, and have wide market prospect. The health food well retains active ingredients in spirulina and fructus Rosae Normalis, has fresh and sweet taste, has effects of nutrition complementation by compounding the two raw materials, can be used as main ingredients of chewable tablet, compound beverage, capsule, and tablet candy, and has high nutritive value and health promoting effect.
Disclosure of Invention
In view of the above defects of the prior art, the technical problem to be solved by the invention is that although spirulina is the most abundant and comprehensive organism in nature, the spirulina product has single type, sour and sweet roxburgh rose taste and unique taste because the spirulina has poor taste and heavy fishy smell, most people do not accept the spirulina product too much and limit the development of the spirulina product, and how to compound the two raw materials prepares the biological health food which has complementary nutrition, no fishy smell and no peculiar smell, is beneficial to absorption and has fresh, sweet and unique taste.
In order to achieve the purpose, the invention provides a biological health food containing spirulina and rosa roxburghii tratt, which is characterized in that the spirulina and rosa roxburghii tratt are used as main raw materials to be compounded to obtain a novel biological health food, and the specific implementation form of the novel biological health food comprises chewable tablets, compound beverages, capsules or tabletting candies.
Further, the chewable tablet containing spirulina and rosa roxburghii tratt is prepared from the spirulina, the rosa roxburghii tratt, microcrystalline cellulose, isomaltose hypgather, lactose, stevioside, liquorice, grape seed extract, mannitol, magnesium stearate and a film coating material.
Further, the raw materials of the compound beverage containing the spirulina and the rosa roxburghii comprise the spirulina, the rosa roxburghii and a stabilizer, wherein the stabilizer comprises agar, B vitamins, bacterial cellulose, maltooligosaccharide and honey.
Further, the capsule containing spirulina and rosa roxburghii comprises the spirulina, the rosa roxburghii, liquorice, grape seed extract, purified water, selenium-enriched yeast and superoxide dismutase as raw materials.
Further, the raw materials of the tabletting candy containing spirulina and roxburgh rose comprise the spirulina, the roxburgh rose, pectin, modified starch, sucrose, fructo-oligosaccharide, magnesium stearate and sodium citrate.
The invention also provides a preparation method of biological health food containing spirulina and rosa roxburghii tratt, wherein the preparation method of the chewable tablet containing spirulina and rosa roxburghii tratt comprises the following steps:
step 1: preparation of Spirulina powder
Cleaning fresh spirulina mud, draining, carrying out spray drying at the temperature of 180 ℃ to obtain coarse spirulina powder, smoking the coarse spirulina powder by using smoke generated by baking and frying dried hot peppers for 20min, crushing, finely grinding and sieving with a sieve of 80-120 meshes to obtain the spirulina powder for later use;
step 2: preparation of Licorice powder
Crushing and grinding liquorice, and sieving the crushed and ground liquorice with a sieve of 80-120 meshes to obtain liquorice powder for later use;
and step 3: preparation of Rosa roxburghii Tratt powder
Soaking mature, fresh and rotten roxburgh rose fruits in clear water for 0.5h, then washing with clear water for 2-3 times, washing with a potassium metabisulfite aqueous solution with the mass concentration of 0.2-0.3%, and then washing with clear water; crushing the cleaned roxburgh rose fruits into small pieces, adding 0.1-0.3 time of deionized water, adding a proper amount of citric acid to adjust the pH value to be below 4, and homogenizing for 3-5 min to obtain roxburgh rose homogenate; vacuum freeze-drying the roxburgh rose homogenate for 12-24 h, crushing, fine grinding and sieving with a sieve of 80-120 meshes to obtain roxburgh rose powder for later use;
and 4, step 4: preparation of chewable tablets
Crushing microcrystalline cellulose, stevioside, grape seed extract, lactose and xylitol, sieving with a sieve of 80-120 meshes, putting the spirulina powder, the roxburgh rose powder and the licorice powder into a wet mixing granulator, adding isomaltose hypgather and water, and stirring and mixing to prepare a soft material; cutting the soft material into coarse particles, and screening the coarse particles through a 18-mesh screen to obtain wet particles; drying the wet granules in a fluidized bed dryer at the temperature of 50-60 ℃ for 30min, and drying the moisture content of the wet granules to be within 5% to obtain dried granules; sieving the dried granules with a 20-mesh sieve for granulation, adding magnesium stearate, mixing uniformly to obtain a mixture, and putting the mixture into a rotary tablet press for tabletting to prepare tablets with the average tablet weight of 0.5 g; putting the tablets into a sugar coating pan, coating by adopting a film coating material under the conditions of air inlet temperature of 85 ℃, tablet bed temperature of 41 ℃, coating pan rotating speed of 20rpm and material flow rate of 3.5g/min to obtain the coated tablets, sterilizing by microwave, and packaging in a dark place under aseptic conditions to obtain the chewable tablets containing spirulina and rosa roxburghii tratt.
Further, a method for preparing a composite beverage comprising spirulina and rosa roxburghii tratt comprises the following steps:
step 1: preparation of Spirulina juice
Uniformly mixing fresh spirulina with chitosan, pepper powder, perilla powder, sodium erythorbate and calcium chloride, sequentially adding purified water and glucose, and uniformly mixing to obtain spirulina juice for later use;
step 2: preparation of Rosa roxburghii Tratt juice
Selecting mature and fresh roxburgh rose fruits without mildew and rot, cleaning, draining, cutting into pieces, putting into a juice extractor, adding water with the mass of 1 time of the roxburgh rose fruits, and extracting to obtain primary roxburgh rose juice; adding gelatin with the mass of 0.2% into the primarily-squeezed roxburgh rose juice, heating to 35-40 ℃, stirring to dissolve the gelatin, standing at normal temperature for 15-20 h to remove astringent taste, then carrying out centrifugal separation for 5min at the rotating speed of 3000r/min by using a centrifugal machine, and filtering by using 200-mesh nylon cloth to obtain roxburgh rose filtered juice; concentrating the roxburgh rose juice to 50% roxburgh rose juice for later use under the conditions of 50 ℃ and 0.09 MPa;
and step 3: preparation of composite beverage
Uniformly mixing the spirulina juice and the roxburgh rose juice according to the volume ratio of 1:2 to obtain mixed juice, adding a stabilizer into the mixed juice, and uniformly stirring under a vacuum condition, wherein the stabilizer comprises the following components: 0.01 percent of agar, 0.02 percent of B vitamins, 0.2 percent of bacterial cellulose, 2 percent of malto-oligosaccharide and 4 percent of honey, wherein the mass fraction of each component is calculated by taking the total mass of the mixed juice as 100 percent; and filling the uniformly stirred mixed juice in a glass bottle, and irradiating and sterilizing by using an ultraviolet irradiation method to obtain the compound beverage containing the spirulina and the rosa roxburghii tratt.
Further, a method for preparing a capsule comprising spirulina and rosa roxburghii comprises the following steps:
step 1: preparation of Spirulina powder
Cleaning fresh spirulina mud, draining, carrying out spray drying at the temperature of 180 ℃ to obtain coarse spirulina powder, smoking the coarse spirulina powder by using smoke generated by baking and frying dried hot peppers for 20min, crushing, finely grinding and sieving with a sieve of 80-120 meshes to obtain the spirulina powder for later use;
step 2: preparation of Licorice powder
Crushing and grinding liquorice, and sieving the crushed and ground liquorice with a sieve of 80-120 meshes to obtain liquorice powder for later use;
and step 3: preparation of Rosa roxburghii Tratt powder
Soaking mature, fresh and rotten roxburgh rose fruits in clear water for 0.5h, then washing with clear water for 2-3 times, washing with a potassium metabisulfite aqueous solution with the mass concentration of 0.2-0.3%, and then washing with clear water; crushing the cleaned roxburgh rose fruits into small pieces, adding 0.1-0.3 time of deionized water, adding a proper amount of citric acid to adjust the pH value to be below 4, and homogenizing for 3-5 min to obtain roxburgh rose homogenate; vacuum freeze-drying the roxburgh rose homogenate for 12-24 h, crushing, fine grinding and sieving with a sieve of 80-120 meshes to obtain roxburgh rose powder for later use;
and 4, step 4: preparation of capsules
Weighing the spirulina powder, the roxburgh rose powder, the liquorice powder and the grape seed extract, pouring the spirulina powder, the roxburgh rose powder, the liquorice powder and the grape seed extract into a clean ceramic large container, adding purified water, fully and uniformly stirring, heating to 100 ℃ in a waterproof manner, keeping the temperature for 5min, then moving away, cooling to 40 ℃, adding a selenium-enriched yeast solution, uniformly stirring, cooling to 25 ℃, adding a superoxide dismutase solution, uniformly stirring, degassing in a 0.05Mpa degasser, processing into light-resistant gelatin soft capsules by using a full-automatic rotary bag pricking machine, cleaning the gelatin soft capsules by using ethanol, drying at normal temperature, coating anti-sticking sunflower seed oil after drying, packaging into a box by using a light-resistant plastic bottle, and sterilizing by using an irradiation sterilization method (cold sterilization method) to obtain the capsule containing the spirulina and the roxburgh rose.
Further, a method for preparing a tabletted candy comprising spirulina and rosa roxburghii comprises the following steps:
step 1: preparation of Spirulina juice
Uniformly mixing fresh spirulina with chitosan, pepper powder, perilla powder, sodium erythorbate and calcium chloride, sequentially adding purified water and glucose, and uniformly mixing to obtain spirulina juice for later use;
step 2: preparation of Rosa roxburghii Tratt juice
Selecting mature and fresh roxburgh rose fruits without mildew and rot, cleaning, draining, cutting into pieces, putting into a juice extractor, adding water with the mass of 1 time of the roxburgh rose fruits, and extracting to obtain primary roxburgh rose juice; adding gelatin with the mass of 0.2% into the primarily-squeezed roxburgh rose juice, heating to 35-40 ℃, stirring to dissolve the gelatin, standing for 15-20 h at normal temperature to remove astringent taste, then carrying out centrifugal separation for 5min at the rotating speed of 3000r/min by using a centrifugal machine, and filtering by using 200-mesh nylon cloth to obtain roxburgh rose filtered juice; concentrating the roxburgh rose juice to 50% roxburgh rose juice for later use under the conditions of 50 ℃ and 0.09 MPa;
and step 3: preparation of tabletted confectionery
Taking pectin, modified starch, sucrose and fructo-oligosaccharide according to the weight part ratio, adding water accounting for 25 percent of the total weight of the pectin, the modified starch, the sucrose and the fructo-oligosaccharide, stirring at the water temperature of 25 ℃, soaking for 4 hours, and stirring once every 1 hour to obtain a mixed solution; putting the mixed solution and spirulina juice and roxburgh rose juice taken in proportion into a stirrer, stirring for 30min, adding magnesium stearate and sodium citrate in proportion, and continuing stirring for 15min, wherein the stirring temperature is kept at 40 ℃ to obtain a raw material mixture; granulating the raw material mixture by a granulator, pouring the prepared granular product into a drier, and carrying out vacuum drying at the drying temperature of 80 ℃ for 30min to obtain dried granules; and finally, tabletting the dried granules by a tabletting machine to obtain the pressed candy containing spirulina and rosa roxburghii tratt.
Further, in the preparation method of the tabletting candy containing spirulina and rosa roxburghii tratt, in the step 3, the raw materials comprise 5 parts by weight of spirulina juice, 8 parts by weight of rosa roxburghii tratt juice, 15 parts by weight of pectin, 10 parts by weight of modified starch, 4 parts by weight of sucrose, 12 parts by weight of fructo-oligosaccharide, 3 parts by weight of magnesium stearate and 0.6 part by weight of sodium citrate.
The invention provides a biological health food containing spirulina and rosa roxburghii tratt and a preparation method thereof, which have at least the following beneficial technical effects:
1. the biological health food containing spirulina and roxburgh rose provided by the invention has high nutritional value, no fishy smell and no peculiar smell, is beneficial to absorption, has fresh, sweet and unique taste, and has higher nutritional health value and wide market prospect.
2. The preparation method of the biological health food containing the spirulina and the rosa roxburghii tratt is simple and convenient to implement, and well maintains the nutritional ingredients of the spirulina and the rosa roxburghii tratt.
Detailed Description
The following describes several preferred embodiments of the present invention to make the technical contents thereof clearer and easier to understand. The present invention may be embodied in many different forms of embodiments and the scope of the invention is not limited to the embodiments set forth herein.
The invention provides a biological health food containing spirulina and rosa roxburghii tratt and a preparation method thereof, which is a novel biological health food prepared by compounding the spirulina and the rosa roxburghii tratt as main raw materials, and the specific implementation forms comprise chewable tablets, compound beverages, capsules or tabletting candies.
Example 1: a method for preparing chewable tablet containing Spirulina and fructus Rosae Normalis
Step 1: preparation of Spirulina powder
Cleaning fresh spirulina mud, draining, carrying out spray drying at the temperature of 180 ℃ to obtain coarse spirulina powder, smoking the coarse spirulina powder by using smoke generated by baking and frying dried hot peppers for 20min, crushing, finely grinding and sieving with a 80-mesh sieve to obtain the spirulina powder for later use;
step 2: preparation of Licorice powder
Crushing and grinding liquorice, and sieving the powder through a 80-mesh sieve to obtain liquorice powder for later use;
and step 3: preparation of Rosa roxburghii Tratt powder
Soaking mature, fresh and rotten roxburgh rose fruits in clear water for 0.5h, then washing with clear water for 2-3 times, washing with a potassium metabisulfite aqueous solution with the mass concentration of 0.2-0.3%, and then washing with clear water; crushing the cleaned roxburgh rose fruits into small pieces, adding 0.1-0.3 time of deionized water, adding a proper amount of citric acid to adjust the pH value to be below 4, and homogenizing for 3min to obtain roxburgh rose homogenate; vacuum freeze drying the roxburgh rose homogenate for 20h, crushing, fine grinding and sieving with a 80-mesh sieve to obtain roxburgh rose powder for later use;
and 4, step 4: preparation of chewable tablets
30g of microcrystalline cellulose, 5g of stevioside, 10g of grape seed extract, 70g of lactose and 10g of xylitol are crushed, sieved by a 80-mesh sieve, and then put into a wet mixing granulator together with 20g of spirulina powder, 20g of roxburgh rose powder and 4g of licorice powder, and then 30g of isomaltooligosaccharide and a proper amount of water are added and stirred and mixed to prepare a soft material.
Cutting the soft material into coarse particles, and screening the coarse particles through a 18-mesh screen to obtain wet particles; and (3) drying the wet granules in a fluidized bed dryer at the temperature of 50-60 ℃ for 30min, and drying the moisture content of the wet granules to be less than 5% to obtain the dried granules.
Sieving the dried granules with a 20-mesh sieve, granulating, adding 1g of magnesium stearate, mixing to obtain a mixture, and putting the mixture into a rotary tablet machine for tabletting to obtain tablets with the average tablet weight of 0.5 g.
Putting the tablets into a sugar coating pan, adding 6g of film coating material HPMC, coating at the conditions of air inlet temperature of 85 ℃, tablet bed temperature of 41 ℃, coating pan rotation speed of 20rpm and material flow rate of 3.5g/min, performing microwave sterilization, and packaging in a dark place under aseptic conditions to obtain the chewable tablets containing spirulina and rosa roxburghii tratt.
The 400 chewable tablets containing spirulina and rosa roxburghii tratt prepared by the embodiment are 0.5g in average weight, so that the fishy smell of the spirulina is effectively removed, the rosa roxburghii tratt is endowed with unique fresh and sweet taste, the nutrition is balanced, the mouth is fine, and the chewable tablets have higher nutrition and health care values and wide market prospects.
Example 2: a method for preparing compound beverage containing Spirulina and fructus Rosae Normalis
Step 1: preparation of Spirulina juice
Uniformly mixing fresh spirulina with chitosan, pepper powder, perilla powder, sodium erythorbate and calcium chloride, sequentially adding purified water and glucose, and uniformly mixing to obtain spirulina juice for later use;
step 2: preparation of Rosa roxburghii Tratt juice
Selecting mature and fresh roxburgh rose fruits without mildew and rot, cleaning, draining, cutting into pieces, putting into a juice extractor, adding water with the mass of 1 time of the roxburgh rose fruits, and extracting to obtain primary roxburgh rose juice; adding gelatin with the mass of 0.2% into the primarily-squeezed roxburgh rose juice, heating to 40 ℃, stirring to dissolve the gelatin, standing for 20 hours at normal temperature to remove astringent taste, then carrying out centrifugal separation for 5 minutes at the rotating speed of 3000r/min by using a centrifugal machine, and filtering by using 200-mesh nylon cloth to obtain roxburgh rose filtered juice; concentrating the roxburgh rose juice to 50% roxburgh rose juice for later use under the conditions of 50 ℃ and 0.09 MPa;
and step 3: preparation of composite beverage
Uniformly mixing the spirulina juice and the roxburgh rose juice according to the volume ratio of 1:2 to obtain mixed juice, adding a stabilizer into the mixed juice, and uniformly stirring under a vacuum condition, wherein the stabilizer comprises the following components: 0.01 percent of agar, 0.02 percent of B vitamins, 0.2 percent of bacterial cellulose, 2 percent of malto-oligosaccharide and 4 percent of honey, wherein the mass fraction of each component is calculated by taking the total mass of the mixed juice as 100 percent; and filling the uniformly stirred mixed juice in a glass bottle, and irradiating and sterilizing by using an ultraviolet irradiation method to obtain the compound beverage containing the spirulina and the rosa roxburghii tratt.
The B vitamins in the stabilizer described in this example include the following components: vitamin B1, vitamin B2, vitamin B3, vitamin B5, vitamin B6, vitamin B7, vitamin B9 and vitamin B12, and the content of each component in 100 parts of B vitamins is controlled as follows: 14-20 parts of vitamin B1, 22-26 parts of vitamin B2, 34-41 parts of vitamin B3, 3-7 parts of vitamin B5, 2-6 parts of vitamin B6, 1-2 parts of vitamin B7, 5-8 parts of vitamin B9 and 5-8 parts of vitamin B12.
The composite beverage prepared by the embodiment and taking the spirulina and the rosa roxburghii tratt as main components has good stability and fluidity, soft and fresh and sweet taste, no fishy smell and other peculiar smell of the spirulina, has the nutritional components of the spirulina and the rosa roxburghii tratt, is assisted by the synergistic effect of B vitamins, can effectively prevent dental ulcer and accelerate the healing of ulcer surfaces, and has very good curative effect on preventing and treating the dental ulcer after being drunk frequently.
Example 3: a method for preparing capsule containing Spirulina and fructus Rosae Normalis
Step 1: preparation of Spirulina powder
Cleaning fresh spirulina mud, draining, carrying out spray drying at the temperature of 180 ℃ to obtain coarse spirulina powder, smoking the coarse spirulina powder by using smoke generated by baking and frying dried hot peppers for 20min, crushing, finely grinding and sieving with a 80-mesh sieve to obtain the spirulina powder for later use;
step 2: preparation of Licorice powder
Crushing and grinding liquorice, and sieving the powder through a 80-mesh sieve to obtain liquorice powder for later use;
and step 3: preparation of Rosa roxburghii Tratt powder
Soaking mature, fresh and rotten roxburgh rose fruits in clear water for 0.5h, then washing with clear water for 2-3 times, washing with a potassium metabisulfite aqueous solution with the mass concentration of 0.2-0.3%, and then washing with clear water; crushing the cleaned roxburgh rose fruits into small pieces, adding 0.1-0.3 time of deionized water, adding a proper amount of citric acid to adjust the pH value to be below 4, and homogenizing for 3-5 min to obtain roxburgh rose homogenate; vacuum freeze-drying the roxburgh rose homogenate for 12-24 h, crushing, fine grinding and sieving with a 80-mesh sieve to obtain roxburgh rose powder for later use;
and 4, step 4: preparation of capsules
Weighing 450g to 500g of spirulina powder, 300g to 350g of roxburgh rose powder, 100g to 150g of liquorice powder and 250g to 300g of grape seed extract, pouring the materials into a clean ceramic large container, adding 2000g to 2500g of purified water, fully stirring the materials, heating the mixture to 100 ℃ in a water-proof manner, keeping the temperature for 5min, then moving the mixture out, cooling the mixture to 40 ℃, adding a dissolving solution containing 3g to 6g of selenium-enriched yeast, uniformly stirring the mixture, cooling the mixture to 25 ℃, adding a dissolving solution containing 30g to 35g of superoxide dismutase, uniformly stirring the mixture, degassing the mixture in a degasser of 0.05Mpa, processing the mixture into light-proof gelatin soft capsules by using a full-automatic rotary bag-pricking machine, cleaning the gelatin soft capsules by using ethanol, drying the gelatin soft capsules at normal temperature, coating anti-sticking sunflower seed oil after drying, using light-proof plastic bottles with 100 granules per bottle, packaging the capsules into boxes, and sterilizing the capsules by using an irradiation sterilization method (cold sterilization method.
The capsule containing spirulina and rosa roxburghii tratt prepared by the embodiment can effectively supplement exogenous antioxidant substances, effectively eliminate the harm of excessive free radical oxidation, has strong antioxidant capacity, repairs and improves the vitality of cells, and is a novel biological health food.
Example 4: a tablet candy containing Spirulina and fructus Rosae Normalis
Step 1: preparation of Spirulina juice
Uniformly mixing fresh spirulina with chitosan, pepper powder, perilla powder, sodium erythorbate and calcium chloride, sequentially adding purified water and glucose, and uniformly mixing to obtain spirulina juice for later use;
step 2: preparation of Rosa roxburghii Tratt juice
Selecting mature and fresh roxburgh rose fruits without mildew and rot, cleaning, draining, cutting into pieces, putting into a juice extractor, adding water with the mass of 1 time of the roxburgh rose fruits, and extracting to obtain primary roxburgh rose juice; adding gelatin with the mass of 0.2% into the primarily-squeezed roxburgh rose juice, heating to 40 ℃, stirring to dissolve the gelatin, standing for 20 hours at normal temperature to remove astringent taste, then carrying out centrifugal separation for 5 minutes at the rotating speed of 3000r/min by using a centrifugal machine, and filtering by using 200-mesh nylon cloth to obtain roxburgh rose filtered juice; concentrating the roxburgh rose juice to 50% roxburgh rose juice for later use under the conditions of 50 ℃ and 0.09 MPa;
and step 3: preparation of tabletted confectionery
Taking 15 parts of pectin, 10 parts of modified starch, 4 parts of sucrose and 12 parts of fructo-oligosaccharide according to the weight part ratio, adding 25 percent of water of the total weight of the pectin, stirring, soaking for 4 hours at the water temperature of 25 ℃, and stirring once every 1 hour to obtain a mixed solution; adding the mixed solution and 5 parts of spirulina juice and 8 parts of roxburgh rose juice which are taken according to a certain proportion into a stirrer, stirring for 30min, adding 3 parts of magnesium stearate and 0.6 part of sodium citrate according to a certain proportion, continuously stirring for 15min, and keeping the stirring temperature at 40 ℃ to obtain a raw material mixture; granulating the raw material mixture by a granulator, pouring the prepared granular product into a drier, and carrying out vacuum drying at the drying temperature of 80 ℃ for 30min to obtain dried granules; and finally, tabletting the dried granules by a tabletting machine to obtain the tabletting candy containing the spirulina and the roxburgh rose.
The tablet candy prepared by the embodiment contains the effective nutritional ingredients of the spirulina and the roxburgh rose, is convenient to carry and eat, has the health-care functions of enhancing immunity, relieving pressure and the like, and has a more novel effect compared with the traditional development.
The foregoing detailed description of the preferred embodiments of the invention has been presented. It should be understood that numerous modifications and variations could be devised by those skilled in the art in light of the present teachings without departing from the inventive concepts. Therefore, the technical solutions available to those skilled in the art through logic analysis, reasoning and limited experiments based on the prior art according to the concept of the present invention should be within the scope of protection defined by the claims.
Claims (10)
1. A biological health-care food containing spirulina and roxburgh rose is characterized in that the spirulina and roxburgh rose are used as main raw materials and are compounded to obtain a novel biological health-care food, and the specific implementation form comprises chewable tablets, compound beverages, capsules or tabletting candies.
2. The bio-health food comprising spirulina and rosa roxburghii according to claim 1, wherein the raw materials of the chewable tablet comprising spirulina, rosa roxburghii, microcrystalline cellulose, isomaltooligosaccharide, lactose, stevia, licorice, grape seed extract, mannitol, magnesium stearate and film coating material.
3. The biological health food comprising spirulina and rosa roxburghii according to claim 1, wherein the raw materials of the composite beverage comprising spirulina and rosa roxburghii comprise spirulina, rosa roxburghii and stabilizers, and the stabilizers comprise agar, vitamins of the B group, bacterial cellulose, malto-oligosaccharide and honey.
4. The biological health food comprising spirulina and rosa roxburghii according to claim 1, wherein the capsule comprising spirulina and rosa roxburghii comprises spirulina, rosa roxburghii, glycyrrhiza uralensis, grape seed extract, purified water, selenium-enriched yeast and superoxide dismutase as raw materials.
5. The biological health food comprising spirulina and rosa roxburghii according to claim 1, wherein the raw materials of the tabletted candy comprising spirulina and rosa roxburghii comprise spirulina, rosa roxburghii, pectin, modified starch, sucrose, fructo-oligosaccharide, magnesium stearate and sodium citrate.
6. A preparation method of chewable tablets containing spirulina and rosa roxburghii tratt is characterized by comprising the following steps:
step 1: preparation of Spirulina powder
Cleaning fresh spirulina mud, draining, carrying out spray drying at the temperature of 180 ℃ to obtain coarse spirulina powder, smoking the coarse spirulina powder by using smoke generated by baking and frying dried hot peppers for 20min, crushing and finely grinding the coarse spirulina powder, and sieving with a sieve of 80-120 meshes to obtain the spirulina powder for later use;
step 2: preparation of Licorice powder
Crushing and grinding liquorice, and sieving the crushed and ground liquorice with a sieve of 80-120 meshes to obtain liquorice powder for later use;
and step 3: preparation of Rosa roxburghii Tratt powder
Soaking mature, fresh and rotten roxburgh rose fruits in clear water for 0.5h, then washing with clear water for 2-3 times, washing with a potassium metabisulfite aqueous solution with the mass concentration of 0.2-0.3%, and then washing with clear water; crushing the cleaned roxburgh rose fruits into small pieces, adding 0.1-0.3 time of deionized water, adding a proper amount of citric acid to adjust the pH value to be below 4, and homogenizing for 3-5 min to obtain roxburgh rose homogenate; vacuum freeze-drying the roxburgh rose homogenate for 12-24 h, crushing, fine grinding and sieving with a sieve of 80-120 meshes to obtain roxburgh rose powder for later use;
and 4, step 4: preparation of chewable tablets
Crushing microcrystalline cellulose, stevioside, grape seed extract, lactose and xylitol, sieving with a sieve of 80-120 meshes, putting the spirulina powder, the roxburgh rose powder and the licorice powder into a wet mixing granulator, adding isomaltose hypgather and water, and stirring and mixing to prepare a soft material; cutting the soft material into coarse particles, and sieving the coarse particles through a 18-mesh sieve to obtain wet particles; drying the wet granules in a fluidized bed dryer at the temperature of 50-60 ℃ for 30min, and drying the moisture content of the wet granules to be within 5% to obtain dried granules; sieving the dried granules with a 20-mesh sieve for granulation, adding magnesium stearate, mixing uniformly to obtain a mixture, and putting the mixture into a rotary tablet press for tabletting to prepare tablets with the average tablet weight of 0.5 g; putting the tablets into a sugar coating pan, coating by adopting a film coating material under the conditions of air inlet temperature of 85 ℃, tablet bed temperature of 41 ℃, coating pan rotating speed of 20rpm and material flow rate of 3.5g/min to obtain the coated tablets, sterilizing by microwave, and packaging in a dark place under an aseptic condition to obtain the chewable tablets containing spirulina and rosa roxburghii tratt.
7. A preparation method of a compound beverage containing spirulina and rosa roxburghii tratt is characterized by comprising the following steps:
step 1: preparation of Spirulina juice
Uniformly mixing fresh spirulina with chitosan, pepper powder, perilla powder, sodium erythorbate and calcium chloride, sequentially adding purified water and glucose, and uniformly mixing to obtain spirulina juice for later use;
step 2: preparation of Rosa roxburghii Tratt juice
Selecting mature and fresh roxburgh rose fruits without mildew and rot, cleaning, draining, cutting into blocks, putting into a juicer, adding water with the mass of 1 time of the roxburgh rose fruits, and juicing to obtain primary roxburgh rose juice; adding gelatin with the mass of 0.2% into the primarily-squeezed roxburgh rose juice, heating to 35-40 ℃, stirring to dissolve the gelatin, standing at normal temperature for 15-20 h to remove astringent taste, then carrying out centrifugal separation for 5min at the rotating speed of 3000r/min by using a centrifugal machine, and filtering by using 200-mesh nylon cloth to obtain roxburgh rose filtered juice; concentrating the roxburgh rose juice to 50% roxburgh rose juice for later use under the conditions of 50 ℃ and 0.09 MPa;
and step 3: preparation of composite beverage
Uniformly mixing the spirulina juice and the roxburgh rose juice according to the volume ratio of 1:2 to obtain mixed juice, adding a stabilizer into the mixed juice, and uniformly stirring under a vacuum condition, wherein the stabilizer comprises the following components: 0.01 percent of agar, 0.02 percent of B vitamins, 0.2 percent of bacterial cellulose, 2 percent of malto-oligosaccharide and 4 percent of honey, wherein the mass fraction of each component is calculated by taking the total mass of the mixed juice as 100 percent; and filling the uniformly stirred mixed juice in a glass bottle, and irradiating and sterilizing by using an ultraviolet irradiation method to obtain the compound beverage containing the spirulina and the rosa roxburghii tratt.
8. A method for preparing capsules containing spirulina and rosa roxburghii tratt is characterized by comprising the following steps:
step 1: preparation of Spirulina powder
Cleaning fresh spirulina mud, draining, carrying out spray drying at the temperature of 180 ℃ to obtain coarse spirulina powder, smoking the coarse spirulina powder by using smoke generated by baking and frying dried hot peppers for 20min, crushing and finely grinding the coarse spirulina powder, and sieving with a sieve of 80-120 meshes to obtain the spirulina powder for later use;
step 2: preparation of Licorice powder
Crushing and grinding liquorice, and sieving the crushed and ground liquorice with a sieve of 80-120 meshes to obtain liquorice powder for later use;
and step 3: preparation of Rosa roxburghii Tratt powder
Soaking mature, fresh and rotten roxburgh rose fruits in clear water for 0.5h, then washing with clear water for 2-3 times, washing with a potassium metabisulfite aqueous solution with the mass concentration of 0.2-0.3%, and then washing with clear water; crushing the cleaned roxburgh rose fruits into small pieces, adding 0.1-0.3 time of deionized water, adding a proper amount of citric acid to adjust the pH value to be below 4, and homogenizing for 3-5 min to obtain roxburgh rose homogenate; vacuum freeze-drying the roxburgh rose homogenate for 12-24 h, crushing, fine grinding and sieving with a sieve of 80-120 meshes to obtain roxburgh rose powder for later use;
and 4, step 4: preparation of capsules
Weighing the spirulina powder, the roxburgh rose powder, the liquorice powder and the grape seed extract, pouring the spirulina powder, the roxburgh rose powder, the liquorice powder and the grape seed extract into a clean ceramic large container, adding purified water, fully and uniformly stirring, heating to 100 ℃ in a waterproof way, keeping for 5min, then moving away, cooling to 40 ℃, adding a selenium-enriched yeast solution, uniformly stirring, cooling to 25 ℃, adding a superoxide dismutase solution, uniformly stirring, degassing in a 0.05Mpa degasser, processing into light-tight gelatin soft capsules by using a full-automatic rotary bag pricking machine, cleaning the gelatin soft capsules by using ethanol, drying at normal temperature, coating anti-sticking sunflower seed oil after drying, packaging into a box by using a light-tight plastic bottle, and sterilizing by using an irradiation sterilization method (cold sterilization method) to obtain the capsule containing the spirulina and the roxburgh rose.
9. A method for preparing a tabletted candy comprising spirulina and rosa roxburghii, comprising the following steps:
step 1: preparation of Spirulina juice
Uniformly mixing fresh spirulina with chitosan, pepper powder, perilla powder, sodium erythorbate and calcium chloride, sequentially adding purified water and glucose, and uniformly mixing to obtain spirulina juice for later use;
step 2: preparation of Rosa roxburghii Tratt juice
Selecting mature and fresh roxburgh rose fruits without mildew and rot, cleaning, draining, cutting into blocks, putting into a juicer, adding water with the mass of 1 time of the roxburgh rose fruits, and juicing to obtain primary roxburgh rose juice; adding gelatin with the mass of 0.2% into the primarily-squeezed roxburgh rose juice, heating to 35-40 ℃, stirring to dissolve the gelatin, standing at normal temperature for 15-20 h to remove astringent taste, then carrying out centrifugal separation for 5min at the rotating speed of 3000r/min by using a centrifugal machine, and filtering by using 200-mesh nylon cloth to obtain roxburgh rose filtered juice; concentrating the roxburgh rose juice to 50% roxburgh rose juice for later use under the conditions of 50 ℃ and 0.09 MPa;
and step 3: preparation of tabletted confectionery
Taking pectin, modified starch, sucrose and fructo-oligosaccharide according to the weight part ratio, adding water accounting for 25 percent of the total weight of the pectin, the modified starch, the sucrose and the fructo-oligosaccharide, stirring at the water temperature of 25 ℃, soaking for 4 hours, and stirring once every 1 hour to obtain a mixed solution; putting the mixed solution and spirulina juice and fructus Rosae Normalis juice into a stirrer, stirring for 30min, adding magnesium stearate and sodium citrate, stirring for 15min, and keeping the temperature at 40 deg.C to obtain raw material mixture; granulating the raw material mixture by a granulator, pouring the prepared granular product into a drier, and carrying out vacuum drying at the drying temperature of 80 ℃ for 30min to obtain dried granules; and finally, tabletting the dried granules by a tabletting machine to obtain the tabletting candy containing the spirulina and the roxburgh rose.
10. The method of claim 9, wherein the step 3 comprises the steps of 5 parts by weight of spirulina juice, 8 parts by weight of roxburgh rose juice, 15 parts by weight of pectin, 10 parts by weight of modified starch, 4 parts by weight of sucrose, 12 parts by weight of fructo-oligosaccharide, 3 parts by weight of magnesium stearate and 0.6 part by weight of sodium citrate.
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Application publication date: 20200512 |