CN112155110A - Radix puerariae enzyme tablet candy and preparation method thereof - Google Patents

Radix puerariae enzyme tablet candy and preparation method thereof Download PDF

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Publication number
CN112155110A
CN112155110A CN202011045483.9A CN202011045483A CN112155110A CN 112155110 A CN112155110 A CN 112155110A CN 202011045483 A CN202011045483 A CN 202011045483A CN 112155110 A CN112155110 A CN 112155110A
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parts
enzyme
radix puerariae
fermentation
candy
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CN202011045483.9A
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Chinese (zh)
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夏荣光
孙秀兰
叶永丽
李书娟
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Jiangsu Maobao Puerarin Co ltd
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Jiangsu Maobao Puerarin Co ltd
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
    • A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
    • A23G3/48—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
    • 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
    • A23G3/364—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
    • A23G3/366—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 containing microorganisms, enzymes
    • 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

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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Inorganic Chemistry (AREA)
  • Health & Medical Sciences (AREA)
  • Microbiology (AREA)
  • Nutrition Science (AREA)
  • Botany (AREA)
  • Medicines Containing Plant Substances (AREA)

Abstract

The invention discloses a kudzu vine root ferment tablet candy and a preparation method thereof, wherein the tablet candy is mainly prepared from the following raw materials in parts by weight: 30-50 parts of kudzu vine root ferment, 10-30 parts of microcrystalline cellulose, 10-30 parts of starch, 20-40 parts of lactose, 5-25 parts of isomaltooligosaccharide and 0.2-1 part of magnesium stearate. Concentrating radix Puerariae ferment, mixing with microcrystalline cellulose, starch, lactose and isomaltooligosaccharide, granulating, drying, adding magnesium stearate, and tabletting. Compared with the prior art, the invention provides a novel radix puerariae enzyme tablet candy, wherein radix puerariae enzyme prepared through special fermentation is adopted and is combined with other auxiliary materials to prepare the radix puerariae enzyme tablet candy. The radix puerariae enzyme tablet candy is high in active ingredient content and stable in property, and through verification, the radix puerariae enzyme tablet candy is stable in active ingredient content and high in product quality.

Description

Radix puerariae enzyme tablet candy and preparation method thereof
Technical Field
The invention discloses a radix puerariae enzyme tabletting candy and a preparation method thereof, and belongs to the technical field of tabletting candies.
Background
Pueraria lobata (Willd.) Ohwi is dry root of Pueraria lobata Ohwi of Leguminosae, and is called as Pueraria lobata Ohwi. The kudzu vine root has special effects of cooling and purging internal heat, promoting appetite, inducing diuresis and relieving alcoholism. Puerarin extracted from radix Puerariae has effects of dilating coronary artery and cerebral artery, lowering blood pressure, increasing blood supply of ischemic tissue, blocking B1 receptor, slowing heart pruritus, reducing myocardial oxygen consumption, relieving myocardial ischemia, limiting and reducing myocardial infarction range, resisting rapid arrhythmia, reducing cholesterol and blood viscosity, inhibiting platelet aggregation, and improving microcirculation. The kudzuvine root starch contains more than ten amino acids and more than ten trace elements required by a human body, wherein the content of calcium, zinc and phosphorus is highest, and the kudzuvine root starch is rich in solarization elements and has certain cancer prevention and anti-cancer effects. The root of kudzu vine also has: has effects of promoting fluid production to quench thirst, resisting bacteria and removing toxic substance, has good therapeutic effect on coronary heart disease, sore throat caused by common cold, aphtha of the mouth and tongue, and children's dysentery with diarrhea and pathogenic fire, and also has certain effects on treating headache due to cold-stroke, dysphoria with smothery sensation and mania in chest, stopping bloody dysentery, dredging small intestine, discharging pus and breaking blood, promoting urination and defecation, relieving alcoholic intoxication, and treating diarrhea due to weakness of spleen and stomach.
The ferment (fermentation nutrition) is low-salt liquid containing bioactive substances extracted by submerged fermentation of plant. The bioactive substances at least comprise enzyme and fermentation-participating bacteria. The enzyme contains bioactive components, which can affect active enzyme in body of user, and regulate body's life activity from cell layer. The probiotic enzymes prepared by anaerobic fermentation are mainly probiotics and food materials, and the side effects of the probiotics and the food materials are almost zero. Therefore, the probiotic ferment is safe and healthy with life vitality.
At present, the research on related products of pueraria ferment is already available, but some problems still exist, such as poor product stability, serious reduction of active ingredient content, and the like.
Disclosure of Invention
The purpose of the invention is as follows: aiming at the defects of the prior art, the invention provides the radix puerariae enzyme tabletting candy and the preparation method thereof.
The technical scheme is as follows: in order to achieve the purpose, the technical scheme adopted by the invention is as follows:
a radix puerariae enzyme tabletting candy is mainly prepared from the following raw materials in parts by weight:
30-50 parts of kudzu root enzyme, 10-30 parts of microcrystalline cellulose, 10-30 parts of starch, 20-40 parts of lactose,
5-25 parts of isomaltooligosaccharide and 0.2-1 part of magnesium stearate.
Preferably, the radix puerariae enzyme tabletting candy is mainly prepared from the following raw materials in parts by weight:
35-45 parts of kudzu root enzyme, 15-25 parts of microcrystalline cellulose, 15-25 parts of starch, 25-35 parts of lactose,
10-20 parts of isomaltooligosaccharide and 0.4-0.8 part of magnesium stearate.
Preferably, the radix puerariae enzyme tabletting candy is mainly prepared from the following raw materials in parts by weight:
40 parts of kudzu root ferment, 20 parts of microcrystalline cellulose, 20 parts of starch, 30 parts of lactose,
15 parts of isomaltooligosaccharide and 0.6 part of magnesium stearate.
Preferably, the solid content of the radix puerariae enzyme is 70-80%.
Preferably, the radix puerariae enzyme is mainly prepared by the following method:
taking dried radix Puerariae, coarse powder, adding purified water and fruit and vegetable juice, performing primary fermentation with cellulase and yeast, adding amylase and Bacillus, performing secondary fermentation, and filtering.
Preferably, the fruit and vegetable juice is obtained by squeezing one or more of dragon fruit, cucumber, wax gourd, Chinese yam, apple, pear, pineapple and grape. The mass ratio of the kudzu root coarse powder, the purified water and the fruit and vegetable juice is 1: (10-20): (5-15).
More preferably, the addition amount of the cellulase is 0.1-0.5%, and the colony number in the fermentation liquor is 10 after the yeast is added3-105CFU/ml, the temperature of the first fermentation is 30-36 ℃, and the fermentation time is 5-15 days.
More preferably, the addition amount of the amylase is 0.02-0.1%, and the colony number in the fermentation liquor after the bacillus is added is 106-108CFU/ml, the temperature of the second fermentation is 30-36 ℃, and the fermentation time is 15-25 days.
The invention also provides a preparation method of the radix puerariae enzyme tabletting candy, which comprises the following steps: concentrating radix Puerariae ferment, mixing with microcrystalline cellulose, starch, lactose and isomaltooligosaccharide, granulating, drying, adding magnesium stearate, and tabletting.
Has the advantages that: compared with the prior art, the invention provides a novel radix puerariae enzyme tablet candy, wherein radix puerariae enzyme prepared through special fermentation is adopted and is combined with other auxiliary materials to prepare the radix puerariae enzyme tablet candy. The radix puerariae enzyme tablet candy is high in active ingredient content and stable in property, and through verification, the radix puerariae enzyme tablet candy is stable in active ingredient content and high in product quality.
Detailed Description
In order to make the objects, technical solutions and advantages of the present invention more apparent, the present invention is further described in detail with reference to the following embodiments. It should be understood that the specific embodiments described herein are merely illustrative of the invention and are not intended to limit the invention.
Example 1
The formula is as follows:
35 parts of kudzu root ferment, 15 parts of microcrystalline cellulose, 15 parts of starch, 25 parts of lactose,
10 parts of isomaltooligosaccharide and 0.4 part of magnesium stearate.
The radix puerariae enzyme is prepared by the following method:
taking dried kudzu root, coarse powder, adding purified water and squeezed juice of dragon fruits, cucumbers, Chinese yams, pineapples and grapes, wherein the mass ratio of the kudzu root coarse powder to the purified water to the fruit and vegetable juice is 1: 15: 10, performing primary fermentation by using cellulase and yeast, wherein the addition amount of the cellulase is 0.3 percent, and the colony number in the fermentation liquor is 10 after the yeast is added4CFU/ml, the temperature of the first fermentation is 33 ℃, and the fermentation time is 10 days; adding amylase and bacillus for secondary fermentation, wherein the addition amount of the amylase is 0.06%, and the number of bacterial colonies in the fermentation liquid is 10 after the bacillus is added7CFU/ml, fermenting at 33 deg.C for 20 days, filtering, and concentrating to obtain radix Puerariae with solid content of 75.6%Root enzymes.
The preparation process comprises the following steps:
weighing the raw materials according to a proportion, concentrating the kudzu vine root ferment, mixing with microcrystalline cellulose, starch, lactose and isomaltooligosaccharide, adding water for granulation, drying, sieving with a 200-mesh sieve for granulation, finally adding magnesium stearate, mixing uniformly, and tabletting to obtain the kudzu vine root ferment tablet.
Example 2
The formula is as follows:
45 parts of kudzu root ferment, 25 parts of microcrystalline cellulose, 25 parts of starch, 35 parts of lactose,
20 parts of isomaltooligosaccharide and 0.8 part of magnesium stearate.
The radix puerariae enzyme is prepared by the following method:
taking dried kudzu root, coarse powder, adding purified water and juicing of cucumber, wax gourd, Chinese yam, apple, pear and pineapple, wherein the mass ratio of the kudzu root coarse powder, the purified water and the fruit and vegetable juice is 1: 15: 10, performing primary fermentation by using cellulase and yeast, wherein the addition amount of the cellulase is 0.3 percent, and the colony number in the fermentation liquor is 10 after the yeast is added4CFU/ml, the temperature of the first fermentation is 33 ℃, and the fermentation time is 10 days; adding amylase and bacillus for secondary fermentation, wherein the addition amount of the amylase is 0.06%, and the number of bacterial colonies in the fermentation liquid is 10 after the bacillus is added7CFU/ml, the temperature of the second fermentation is 33 ℃, the fermentation time is 20 days, after the end, filtration and concentration are carried out, and the kudzu root ferment with the solid content of 76.3 percent is obtained.
The preparation process comprises the following steps:
weighing the raw materials according to a proportion, concentrating the kudzu vine root ferment, mixing with microcrystalline cellulose, starch, lactose and isomaltooligosaccharide, adding water for granulation, drying, sieving with a 200-mesh sieve for granulation, finally adding magnesium stearate, mixing uniformly, and tabletting to obtain the kudzu vine root ferment tablet.
Example 3
The formula is as follows:
40 parts of kudzu root ferment, 20 parts of microcrystalline cellulose, 20 parts of starch, 30 parts of lactose,
15 parts of isomaltooligosaccharide and 0.6 part of magnesium stearate.
The radix puerariae enzyme is prepared by the following method:
taking dried kudzu root and coarse powder, adding purified water and squeezed juice of dragon fruits, cucumbers, white gourds, yams, apples, pears, pineapples and grapes, wherein the mass ratio of the kudzu root coarse powder, the purified water to the fruit and vegetable juice is 1: 15: 10, performing primary fermentation by using cellulase and yeast, wherein the addition amount of the cellulase is 0.3 percent, and the colony number in the fermentation liquor is 10 after the yeast is added4CFU/ml, the temperature of the first fermentation is 33 ℃, and the fermentation time is 10 days; adding amylase and bacillus for secondary fermentation, wherein the addition amount of the amylase is 0.06%, and the number of bacterial colonies in the fermentation liquid is 10 after the bacillus is added7CFU/ml, the temperature of the second fermentation is 33 ℃, the fermentation time is 20 days, after the end, filtration and concentration are carried out, and the kudzu root ferment with the solid content of 74.8 percent is obtained.
The preparation process comprises the following steps:
weighing the raw materials according to a proportion, concentrating the kudzu vine root ferment, mixing with microcrystalline cellulose, starch, lactose and isomaltooligosaccharide, adding water for granulation, drying, sieving with a 200-mesh sieve for granulation, finally adding magnesium stearate, mixing uniformly, and tabletting to obtain the kudzu vine root ferment tablet.
Example 4
The formula is as follows:
30 parts of kudzu root ferment, 10 parts of microcrystalline cellulose, 10 parts of starch, 20 parts of lactose,
5 parts of isomaltooligosaccharide and 0.2 part of magnesium stearate.
The radix puerariae enzyme is prepared by the following method:
taking dried kudzu root and coarse powder, adding purified water and squeezed juice of dragon fruit, cucumber, wax gourd, Chinese yam, apple, pear, pineapple and grape, wherein the mass ratio of the kudzu root coarse powder, the purified water to the fruit and vegetable juice is 1: 10: 5, performing primary fermentation by using cellulase and yeast, wherein the addition amount of the cellulase is 0.1 percent, and the colony number in the fermentation liquor is 10 after the yeast is added3CFU/ml, the temperature of the first fermentation is 30 ℃, and the fermentation time is 15 days; adding amylase and bacillus for secondary fermentation, wherein the addition amount of the amylase is 0.02%, and the number of bacterial colonies in the fermentation liquid is 10 after the bacillus is added6And (3) CFU/ml, wherein the temperature of the second fermentation is 30 ℃, the fermentation time is 25 days, and after the fermentation is finished, the filtration and the concentration are carried out to obtain the radix puerariae ferment with the solid content of 78.2 percent.
The preparation process comprises the following steps:
weighing the raw materials according to a proportion, concentrating the kudzu vine root ferment, mixing with microcrystalline cellulose, starch, lactose and isomaltooligosaccharide, adding water for granulation, drying, sieving with a 200-mesh sieve for granulation, finally adding magnesium stearate, mixing uniformly, and tabletting to obtain the kudzu vine root ferment tablet.
Example 5
The formula is as follows:
50 parts of kudzu root ferment, 30 parts of microcrystalline cellulose, 30 parts of starch, 40 parts of lactose,
25 parts of isomaltooligosaccharide and 1 part of magnesium stearate.
The radix puerariae enzyme is prepared by the following method:
taking dried kudzu root and coarse powder, adding purified water and squeezed juice of dragon fruit, white gourd, Chinese yam, pear, pineapple and grape, wherein the mass ratio of the kudzu root coarse powder, the purified water and the fruit and vegetable juice is 1: 20: 15, performing primary fermentation by using cellulase and yeast, wherein the addition amount of the cellulase is 0.5 percent, and the colony number in the fermentation liquor is 10 after the yeast is added5CFU/ml, the temperature of the first fermentation is 36 ℃, and the fermentation time is 5 days; adding amylase and bacillus for secondary fermentation, wherein the addition amount of the amylase is 0.1%, and the number of bacterial colonies in the fermentation liquid is 10 after the bacillus is added8CFU/ml, the temperature of the second fermentation is 36 ℃, the fermentation time is 15 days, after the completion of the fermentation, filtration and concentration are carried out, and the radix puerariae ferment with the solid content of 71.5 percent is obtained.
The preparation process comprises the following steps:
weighing the raw materials according to a proportion, concentrating the kudzu vine root ferment, mixing with microcrystalline cellulose, starch, lactose and isomaltooligosaccharide, adding water for granulation, drying, sieving with a 200-mesh sieve for granulation, finally adding magnesium stearate, mixing uniformly, and tabletting to obtain the kudzu vine root ferment tablet.
Example 6 stability study of pueraria enzyme tabletted candies:
(1) test investigation method:
by adopting an accelerated stability test investigation method, the candy samples obtained by the invention are placed at the temperature of 40 +/-2 ℃ and the humidity of 75 +/-5%, the candy samples are respectively sampled once at the end of 0 month, 1 month, 3 months and 6 months during the test period, 3 tablets are taken each time, and the puerarin content in the candy is determined by parallel tests.
Meanwhile, two control groups were set, and control 1 group was the same as example 3 except that: the preparation of the kudzu root ferment only carries out the first fermentation, does not carry out the second fermentation, and the others are the same; control 2 was prepared according to example 3, except that: preparing the kudzu root ferment, namely performing secondary fermentation only, not performing primary fermentation, and the rest steps are the same;
(2) puerarin (C)21H20O9) The content determination method comprises the following steps: (HPLC method)
Chromatographic conditions and system applicability test: octadecylsilane chemically bonded silica is used as a filling agent; methanol-water (25: 75) is used as a mobile phase; the detection wavelength was 250 nm. The number of theoretical plates is not less than 4000 calculated according to puerarin peak.
Preparation of control solutions: taking appropriate amount of puerarin reference substance, precisely weighing, and adding 30% ethanol to obtain solution containing 80 μ g of puerarin per 1 ml.
Preparation of a test solution: taking a sample, crushing to obtain about 0.1g of powder (passing through a third sieve), precisely weighing, placing in a conical flask with a plug, precisely adding 50ml of 30% ethanol, weighing, heating and refluxing for 30 minutes, cooling, weighing again, supplementing the lost weight with 30% ethanol, shaking uniformly, filtering, and taking a subsequent filtrate to obtain the product.
The determination method comprises the following steps: precisely sucking 10 μ l of each of the reference solution and the sample solution, injecting into liquid chromatograph, and measuring.
(3) Results of puerarin content
Comparing the mass of puerarin with the mass of candy pieces, the puerarin percentage content is calculated, and the result is shown in table 1:
TABLE 1 examination of Puerarin content
Time/content (%) 0 month 1 month 3 months old 6 months old
Example 1 0.58 0.59 0.56 0.55
Example 2 0.63 0.62 0.62 0.59
Example 3 0.73 0.74 0.73 0.71
Control 1 group 0.54 0.55 0.43 0.21
Control 2 group 0.48 0.48 0.38 0.24
The results in table 1 show that the tabletted sweets obtained according to the invention have a puerarin content of more than 0.5%, up to 0.73%, and a high content of active ingredients. The content of puerarin in the control group 1 and the control group 2 is almost the same as that obtained by the invention at 0 month, but the content is reduced more at 3 months, and the content is reduced more at 6 months, and the maximum reduction ratio reaches 61.1%. When the content of puerarin in the tablet candy obtained by the invention reaches 6 months, the highest reduction ratio is only 2.7%, the stability is strong, and the advantages are obvious.
Finally, it should be noted that the above mentioned embodiments are only preferred embodiments of the present invention, and it should be noted that, for those skilled in the art, several modifications and equivalents may be made without departing from the technical solution of the present invention, and these modifications and equivalents should also be considered as the protection scope of the present invention.

Claims (9)

1. The kudzuvine root enzyme tablet candy is characterized by being mainly prepared from the following raw materials in parts by weight:
30-50 parts of kudzu root enzyme, 10-30 parts of microcrystalline cellulose, 10-30 parts of starch, 20-40 parts of lactose,
5-25 parts of isomaltooligosaccharide and 0.2-1 part of magnesium stearate.
2. The radix puerariae enzyme tabletting candy according to claim 1, which is mainly prepared from the following raw materials in parts by weight:
35-45 parts of kudzu root enzyme, 15-25 parts of microcrystalline cellulose, 15-25 parts of starch, 25-35 parts of lactose,
10-20 parts of isomaltooligosaccharide and 0.4-0.8 part of magnesium stearate.
3. The radix puerariae enzyme tabletting candy according to claim 1, which is mainly prepared from the following raw materials in parts by weight:
40 parts of kudzu root ferment, 20 parts of microcrystalline cellulose, 20 parts of starch, 30 parts of lactose,
15 parts of isomaltooligosaccharide and 0.6 part of magnesium stearate.
4. The kudzu enzyme tabletted candy of claim 1, wherein the kudzu enzyme has a solid content of 70-80%.
5. The pueraria ferment tablet candy according to claim 1, wherein the pueraria ferment is mainly prepared by the following method:
taking dried radix Puerariae, coarse powder, adding purified water and fruit and vegetable juice, performing primary fermentation with cellulase and yeast, adding amylase and Bacillus, performing secondary fermentation, and filtering.
6. The radix puerariae enzyme tabletted candy as claimed in claim 5, wherein the fruit and vegetable juice is obtained by juicing one or more of dragon fruit, cucumber, wax gourd, yam, apple, pear, pineapple and grape; the mass ratio of the kudzu root coarse powder, the purified water and the fruit and vegetable juice is 1: (10-20): (5-15).
7. The radix puerariae enzyme tabletted candy as claimed in claim 5, wherein the cellulase is added in an amount of 0.1-0.5%, and the colony count in the fermentation broth after yeast is added is 103-105CFU/ml, the temperature of the first fermentation is 30-36 ℃, and the fermentation time is 5-15 days.
8. The radix puerariae enzyme tabletted candy as claimed in claim 5, wherein the amylase is added in an amount of 0.02-0.1%, and the number of colonies in the fermentation broth after the bacillus is added is 106-108CFU/ml, the temperature of the second fermentation is 30-36 deg.C, and the fermentation time is 15-25 days。
9. The method for preparing a pueraria ferment tabletting candy as claimed in any one of claims 1 to 8, comprising the steps of: concentrating radix Puerariae ferment, mixing with microcrystalline cellulose, starch, lactose and isomaltooligosaccharide, granulating, drying, adding magnesium stearate, and tabletting.
CN202011045483.9A 2020-09-29 2020-09-29 Radix puerariae enzyme tablet candy and preparation method thereof Pending CN112155110A (en)

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Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN108391813A (en) * 2018-04-02 2018-08-14 齐鲁工业大学 A kind of relieving alcoholism and protecting liver ferment and preparation method thereof
CN110916178A (en) * 2019-12-20 2020-03-27 辽宁晟启昊天生物医药科技有限公司 Radix puerariae enzyme powder and preparation method thereof

Patent Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN108391813A (en) * 2018-04-02 2018-08-14 齐鲁工业大学 A kind of relieving alcoholism and protecting liver ferment and preparation method thereof
CN110916178A (en) * 2019-12-20 2020-03-27 辽宁晟启昊天生物医药科技有限公司 Radix puerariae enzyme powder and preparation method thereof

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
商健: "食用酵素产品pH的测定", 《中小企业管理与科技》 *

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Application publication date: 20210101