CN112189776A - Herbal solid beverage and preparation process thereof - Google Patents
Herbal solid beverage and preparation process thereof Download PDFInfo
- Publication number
- CN112189776A CN112189776A CN202011391668.5A CN202011391668A CN112189776A CN 112189776 A CN112189776 A CN 112189776A CN 202011391668 A CN202011391668 A CN 202011391668A CN 112189776 A CN112189776 A CN 112189776A
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- Prior art keywords
- parts
- solid beverage
- seed
- medicine
- herbal
- 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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- 239000007787 solid Substances 0.000 title claims abstract description 40
- 235000013361 beverage Nutrition 0.000 title claims abstract description 34
- 238000002360 preparation method Methods 0.000 title claims abstract description 13
- 230000000694 effects Effects 0.000 claims abstract description 31
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 25
- 239000000796 flavoring agent Substances 0.000 claims abstract description 20
- 235000013355 food flavoring agent Nutrition 0.000 claims abstract description 19
- 239000000203 mixture Substances 0.000 claims abstract description 19
- 241000411851 herbal medicine Species 0.000 claims abstract description 18
- 235000009008 Eriobotrya japonica Nutrition 0.000 claims abstract description 15
- 240000000249 Morus alba Species 0.000 claims abstract description 15
- 235000008708 Morus alba Nutrition 0.000 claims abstract description 15
- 244000274050 Platycodon grandiflorum Species 0.000 claims abstract description 15
- 239000000843 powder Substances 0.000 claims abstract description 15
- 241000167854 Bourreria succulenta Species 0.000 claims abstract description 14
- 240000007126 Citrus medica var. sarcodactylis Species 0.000 claims abstract description 14
- 235000006679 Mentha X verticillata Nutrition 0.000 claims abstract description 14
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- 235000001636 Mentha x rotundifolia Nutrition 0.000 claims abstract description 14
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- 244000124853 Perilla frutescens Species 0.000 claims abstract description 14
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- 235000006140 Raphanus sativus var sativus Nutrition 0.000 claims abstract description 14
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- 235000011171 Thladiantha grosvenorii Nutrition 0.000 claims abstract description 14
- 235000019693 cherries Nutrition 0.000 claims abstract description 14
- MYSWGUAQZAJSOK-UHFFFAOYSA-N ciprofloxacin Chemical compound C12=CC(N3CCNCC3)=C(F)C=C2C(=O)C(C(=O)O)=CN1C1CC1 MYSWGUAQZAJSOK-UHFFFAOYSA-N 0.000 claims abstract description 14
- NOOLISFMXDJSKH-UTLUCORTSA-N (+)-Neomenthol Chemical compound CC(C)[C@@H]1CC[C@@H](C)C[C@@H]1O NOOLISFMXDJSKH-UTLUCORTSA-N 0.000 claims abstract description 13
- 241000304531 Allium macrostemon Species 0.000 claims abstract description 13
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- 235000011437 Amygdalus communis Nutrition 0.000 claims abstract description 13
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- NOOLISFMXDJSKH-UHFFFAOYSA-N DL-menthol Natural products CC(C)C1CCC(C)CC1O NOOLISFMXDJSKH-UHFFFAOYSA-N 0.000 claims abstract description 13
- 235000020224 almond Nutrition 0.000 claims abstract description 13
- 238000001816 cooling Methods 0.000 claims abstract description 13
- 239000003814 drug Substances 0.000 claims abstract description 13
- 229940041616 menthol Drugs 0.000 claims abstract description 13
- 238000009777 vacuum freeze-drying Methods 0.000 claims abstract description 12
- FBPFZTCFMRRESA-FSIIMWSLSA-N D-Glucitol Natural products OC[C@H](O)[C@H](O)[C@@H](O)[C@H](O)CO FBPFZTCFMRRESA-FSIIMWSLSA-N 0.000 claims abstract description 11
- 241001571446 Scaphium scaphigerum Species 0.000 claims abstract description 11
- 238000001914 filtration Methods 0.000 claims abstract description 11
- 239000000600 sorbitol Substances 0.000 claims abstract description 11
- 235000013305 food Nutrition 0.000 claims abstract description 7
- 239000008187 granular material Substances 0.000 claims abstract description 6
- 238000000034 method Methods 0.000 claims abstract description 6
- 230000002045 lasting effect Effects 0.000 claims abstract description 4
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- RKDVKSZUMVYZHH-UHFFFAOYSA-N 1,4-dioxane-2,5-dione Chemical compound O=C1COC(=O)CO1 RKDVKSZUMVYZHH-UHFFFAOYSA-N 0.000 claims description 22
- 206010062717 Increased upper airway secretion Diseases 0.000 claims description 16
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- GUBGYTABKSRVRQ-QKKXKWKRSA-N lactose group Chemical group OC1[C@H](O)[C@@H](O)[C@H](O[C@H]2[C@H](O)[C@@H](O)[C@@H](O)[C@H](O2)CO)[C@H](O1)CO GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 claims description 9
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- 235000019508 mustard seed Nutrition 0.000 abstract 1
- 238000006243 chemical reaction Methods 0.000 description 25
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- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 20
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- QYIGOGBGVKONDY-UHFFFAOYSA-N 1-(2-bromo-5-chlorophenyl)-3-methylpyrazole Chemical compound N1=C(C)C=CN1C1=CC(Cl)=CC=C1Br QYIGOGBGVKONDY-UHFFFAOYSA-N 0.000 description 5
- 239000003054 catalyst Substances 0.000 description 5
- 238000006555 catalytic reaction Methods 0.000 description 5
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- 238000002390 rotary evaporation Methods 0.000 description 5
- VYPSYNLAJGMNEJ-UHFFFAOYSA-N Silicium dioxide Chemical compound O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 description 4
- 230000015572 biosynthetic process Effects 0.000 description 4
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- 201000007100 Pharyngitis Diseases 0.000 description 3
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
- 230000007547 defect Effects 0.000 description 3
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- 244000303040 Glycyrrhiza glabra Species 0.000 description 2
- 235000006200 Glycyrrhiza glabra Nutrition 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
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- LPLVUJXQOOQHMX-QWBHMCJMSA-N glycyrrhizinic acid Chemical compound O([C@@H]1[C@@H](O)[C@H](O)[C@H](O[C@@H]1O[C@@H]1C([C@H]2[C@]([C@@H]3[C@@]([C@@]4(CC[C@@]5(C)CC[C@@](C)(C[C@H]5C4=CC3=O)C(O)=O)C)(C)CC2)(C)CC1)(C)C)C(O)=O)[C@@H]1O[C@H](C(O)=O)[C@@H](O)[C@H](O)[C@H]1O LPLVUJXQOOQHMX-QWBHMCJMSA-N 0.000 description 2
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- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 description 1
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Classifications
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- 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
- A23L2/385—Concentrates of non-alcoholic beverages
- A23L2/39—Dry compositions
-
- 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
- A23L2/52—Adding ingredients
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- 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
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
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- A61K31/045—Hydroxy compounds, e.g. alcohols; Salts thereof, e.g. alcoholates
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- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/75—Rutaceae (Rue family)
- A61K36/752—Citrus, e.g. lime, orange or lemon
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- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
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Abstract
The invention relates to a herbal solid beverage and a preparation process thereof, and the herbal solid beverage has the characteristics of homology of medicine and food, instant dissolution in water, and effects of cooling and refreshing throat and lasting cooling. The preparation process comprises the following steps of preparing the solid beverage consisting of a plurality of medicinal and edible herbs by adopting a vacuum freeze drying process, wherein the plurality of medicinal and edible herbs consist of a plurality of herb plants: wherein the traditional Chinese medicine composition comprises 10-20 parts of exocarpium citri rubrum, 1-10 parts of platycodon grandiflorum, 1-10 parts of loquat leaves, 1-10 parts of dried orange peel, 1-10 parts of perilla, 5-10 parts of dark plum, 5-10 parts of momordica grosvenori, 5-10 parts of honeysuckle, 5-10 parts of scaphium scaphigerum, 1-5 parts of almond, 1-5 parts of allium macrostemon, 1-5 parts of bunge cherry seed, 1-5 parts of mustard seed, 1-5 parts of mulberry leaf, 1-5 parts of fingered citron, 1-5 parts of dandelion, 1-5 parts of radish seed, 0.5-2 parts of freeze-dried mint powder, 0.5-2 parts of menthol, 1-5 parts of sorbitol and 1-5 parts of flavoring agent; the freeze drying preparation process comprises the following steps: herbal medicine mixing → hot water extraction → filtration → concentration → vacuum freeze drying → instant granule → packaging, has the characteristics of simple manufacture and easy operation.
Description
Technical Field
The invention belongs to the technical field of medicinal and edible solid beverages, and particularly relates to a medicinal and edible solid beverage composition and a preparation process of a solid beverage.
Background
Along with the acceleration of the pace of life of people, the change of living environment and the change of eating habits, the throat problem gradually becomes a common disease, wherein the phenomena of dry throat, pharyngalgia, swollen throat, dry throat and the like bring much inconvenience to the life of people, meanwhile, part of the throat problems of patients are not only caused by the factors, but also more cough caused by lung heat and throat discomfort caused by phlegm elimination, the throat problems are treated by western medicines and traditional Chinese medicine, no matter which kind of treatment needs more time and cost of the patients, so that the throat problems are welcomed in a simple and quick mode, for example, products which are cool and refreshing on the market, common products such as cool and sore throat sugar, granules, medicinal granules and the like are poor in quality, the products mainly comprise the components such as common Chinese herbal medicines as mint, fructus momordicae, boat-fruited sterculia seed, liquorice and the like, the safety is safe, the toxic and side effects are avoided, but the defect that the throat, the throat-moistening and refreshing solid beverage has the advantages that the throat-moistening and refreshing solid beverage cannot be infiltrated into the throat of a consumer for a long time, a lasting refreshing feeling can not be brought to the throat of the consumer, and excessive coolants enter the stomach to cause stomach discomfort, so that some consumers cannot take the beverage for a long time, and therefore, the development of the solid beverage with homology of medicine and food to solve the problems is important, so that the defects of the existing product are avoided, and the problem of the acceptability of the consumers in a solid beverage mode can be solved.
The medicinal and edible congeners refer to edible and medicinal materials, and the medicinal and edible congeners for the throat-moistening candy comprise momordica grosvenori, boat-fruited sterculia seed, Chinese yam, fragrant solomonseal rhizome, lily, bitter apricot seed, heartleaf houttuynia herb, ginger, mulberry leaf, platycodon root, common lophatherum herb, chrysanthemum, kudzuvine root, dandelion, fresh lalang grass rhizome, orange peel, wrinkled gianthyssop herb, dark plum fruit, Chinese olive, mint and the like.
The orange loquat tablet is recorded on page 216 of the fourth volume of a Chinese medicinal prescription preparation in the drug Standard of Ministry of public health of the people's republic of China, has the standard number WS3-B-0866-91, and is prepared from 14g of pummelo peel, 76g of dried orange peel, 222g of loquat leaf, 21g of platycodon grandiflorum, 69g of perilla fruit and 14g of liquorice which are taken as raw material medicines, has the effects of relieving cough and eliminating phlegm, has great medicinal value, belongs to medicinal and edible congeners, and also has good edible value.
Disclosure of Invention
Aiming at the defects of the currently marketed cool and refreshing throat products, the technical invention mixes different components with medicinal and edible values and having the functions of cooling and refreshing throat, eliminating phlegm and stopping cough, moistening lung and clearing heat according to a certain proportion and then carries out a freeze drying process, thus obtaining the medicinal and edible solid beverage which has high value, good effect and is popular with consumers.
The invention aims to provide a medicinal and edible solid beverage, which comprises 10-20 parts of exocarpium citri rubrum, 1-10 parts of platycodon grandiflorum, 1-10 parts of loquat leaves, 1-10 parts of dried orange peel (orange peel), 1-10 parts of purple perilla, 5-10 parts of dark plum, 5-10 parts of momordica grosvenori, 5-10 parts of honeysuckle, 5-10 parts of scaphium scaphigerum, 1-5 parts of almond, 1-5 parts of allium macrostemon, 1-5 parts of bunge cherry seed, 1-5 parts of yellow mustard seed, 1-5 parts of mulberry leaf, 1-5 parts of fingered citron, 1-5 parts of dandelion, 1-5 parts of radish seed, 0.5-2 parts of freeze-dried mint powder, 0.5-2 parts of menthol, 1-5 parts of sorbitol and 1-5 parts of flavoring agent.
The invention is formed by mixing a plurality of medicinal and edible congeners, and comprises herbal medicines with the effects of clearing heat and regulating lung, herbal medicines with the effects of eliminating phlegm and relieving cough, herbal medicines with the effects of cooling and refreshing throat and herbal medicines with the effects of resisting bacteria and diminishing inflammation.
As a further scheme, the herbal medicine with the effects of clearing heat and regulating lung in the medicinal and edible solid beverage is prepared from the following components: 1-10 parts of loquat leaves, 1-5 parts of dandelion, 1-5 parts of fingered citron, 1-5 parts of mulberry leaves, 1-5 parts of lophatherum gracile, 1-5 parts of almond, 1-5 parts of allium macrostemon and 1-5 parts of bunge cherry seeds;
wherein fructus Eriobotryae has effects of clearing lung-heat, relieving cough, lowering adverse qi, and relieving vomit, and can be used for treating cough due to lung heat, dysphoria with smothery sensation, and thirst; herba Taraxaci has effects of clearing liver heat, and treating liver heat, conjunctival congestion, swelling and pain, various infections, suppurative diseases, etc.; the fingered citron has the effects of reducing phlegm due to dryness-heat and soothing liver and regulating qi; the mulberry leaves have the effects of dispelling wind and heat, clearing lung-heat, moistening dryness, clearing liver, improving eyesight and the like; the herba Lophatheri has effects of refreshing and relieving fever; the semen Armeniacae amarum has effects of relieving cough, eliminating phlegm, regulating lung, moistening lung, strengthening lung, and dispelling pathogenic wind and cold; bulbus Allii Macrostemi has effects of regulating qi-flowing, relieving chest stuffiness, activating yang, and resolving hard mass; the bunge cherry seed has the efficacy of moistening lung;
as a further scheme of the invention, the herbal medicine with the effects of reducing phlegm and relieving cough in the medicinal and edible solid beverage is prepared from the following components: 10-20 parts of exocarpium citri rubrum, 1-10 parts of platycodon grandiflorum, 1-10 parts of purple perilla, 1-10 parts of dried orange peel, 1-5 parts of radish seed, 1-5 parts of boat-fruited sterculia seed, 1-5 parts of yellow mustard seed and 1-5 parts of momordica grosvenori;
wherein the exocarpium Citri rubrum has effects of invigorating stomach, activating qi-flowing, eliminating phlegm, and relieving cough; radix Platycodi has effects of dispersing lung qi, relieving sore throat, and eliminating phlegm; the Perillae herba has effects of relieving cough and eliminating phlegm; pericarpium Citri Tangerinae (pericarpium Citri Tangerinae) has effects of regulating qi-flowing, invigorating spleen, eliminating dampness and eliminating phlegm; the radish seed has the effects of depressing qi and reducing phlegm; semen Scaphii Lychnophori has effects of treating dry throat pain, moistening throat and eliminating phlegm; the semen Brassicae Junceae has effects of moistening lung, eliminating phlegm, relieving swelling and pain; the fructus momordicae has the main effects of relieving cough and reducing sputum;
as a further scheme of the invention, the herbal medicine with the effect of cooling and refreshing the throat in the medicinal and edible solid beverage obtained by the invention comprises the following components: 0.5-2 parts of freeze-dried mint powder and 0.5-2 parts of menthol; the two have the effects of cooling throat and dispelling wind and heat;
as a further scheme of the invention, the antibacterial and anti-inflammatory herbal medicine for the medicinal and edible solid beverage, which is obtained by the invention, consists of the following components: 1-5 parts of dark plum fruit and 1-5 parts of honeysuckle;
the dark plum is rich in protein, fat, carbohydrate, inorganic salt, vitamins, such as C, calcium, phosphorus, iron, potassium and the like, and is also rich in malic acid, citric acid, succinic acid and other components, so that the dark plum has remarkable antibacterial and cancer prevention effects. The flos Lonicerae has heat and toxic materials clearing away effect, and can be used for treating sore throat.
As a further scheme of the invention, the flavoring agent in the medicinal and edible solid beverage obtained by the invention is modified lactose.
As a further scheme of the invention, the method for modifying the modified lactose in the medicinal and edible solid beverage obtained by the invention is to modify glycolide.
The specific modification molar weight of the glycolide is 2-4 times of the molar weight of the lactose.
The specific method for modifying lactose by glycolide comprises the following steps:
(1) lactose with certain mass and glycolide with certain mass are reacted under the catalysis of bismuth acetate and the temperature of 100-120 ℃.
(2) Glycolide residues were observed by HPLC and the reaction was stopped when less than 0.05% of the total peak area remained.
(3) The catalyst and by-products were separated off by the column method using ethanol as solvent.
(4) And (3) performing rotary evaporation to remove ethanol to obtain the modified lactose.
As a further scheme of the invention, the molecular weight of the modified lactose in the medicinal and edible solid beverage obtained by the invention is less than 1000.
As a further scheme, the preparation method of the medicinal and edible solid beverage obtained by the invention comprises the steps of herbal medicine mixing → sterilization → hot water extraction → filtration → concentration → vacuum freeze drying → instant granules → packaging.
As a further scheme, in the preparation method of the medicinal and edible solid beverage, the leaching temperature is 70-90 ℃, the leaching times are 1-10, the leaching time is 10-30min each time, and the leaching ratio (herbal mixed liquid: hot water) is 1:20-1: 60;
as a further scheme, in the preparation method of the medicinal and edible solid beverage, the pre-freezing temperature is-10 ℃ to-70 ℃, the vacuum degree is 5-70Pa, the cycle period is 3-10mi, and the temperature of a drying shelf is-30 ℃ to 60 ℃;
the technical scheme provided by the invention has the beneficial effects that:
the invention relates to a medicinal and edible solid beverage, wherein the main raw materials are plant extracts, and the beverage does not contain any western medicine components and is completely harmless to human bodies.
By adding the flavoring agent, the invention brings ester flavor and improves the mouthfeel.
By adding the flavoring agent, the invention has faster dissolution speed in mouth or water, and can not cause discomfort of foreign matters in oral cavity when being taken directly.
Detailed description of the invention
The present invention will be further described below by way of specific examples.
In the following examples, those whose operations are not subject to the conditions indicated, are carried out according to the conventional conditions or conditions recommended by the manufacturer. The plants used in the scheme of the invention are all purchased from the market, and other synthetic raw materials are all purchased from Chinese medicaments.
Synthesis example 1
34.2g of lactose and 22g of glycolide were reacted at 100 ℃ under catalysis of 0.06g of bismuth acetate.
The residue of glycolide was observed by HPLC, and after 10 hours of the reaction, the area of the glycolide peak was 0.045%, and the reaction was stopped.
The above product was dissolved in 100g of ethanol and the catalyst and unreacted glycolide were removed by passing through a silica gel column.
And (3) performing vacuum rotary evaporation on the product obtained by column chromatography at 50 ℃ to remove ethanol to obtain the flavoring agent 1.
Synthesis example 2
34.2g of lactose and 44g of glycolide were reacted at 110 ℃ under catalysis of 0.08g of bismuth acetate.
The residue of glycolide was observed by HPLC, and after 8 hours of the reaction, the area of the glycolide peak was 0.041%, and the reaction was stopped.
The above product was dissolved in 150g of ethanol and the catalyst and unreacted glycolide were removed by passing through a silica gel column.
And (3) performing vacuum rotary evaporation on the product obtained by column chromatography at 50 ℃ to remove ethanol to obtain the flavoring agent 2.
Synthesis example 3
34.2g of lactose and 30g of glycolide were reacted at 120 ℃ under catalysis of 0.07g of bismuth acetate.
The residue of glycolide was observed by HPLC, and after 6 hours of the reaction, the area of the glycolide peak was 0.049%, and the reaction was stopped.
The above product was dissolved in 130g of ethanol and the catalyst and unreacted glycolide were removed by passing through a silica gel column.
And (3) performing vacuum rotary evaporation on the product obtained by column chromatography at 50 ℃ to remove ethanol to obtain the flavoring agent 3.
Synthesis example 4
34.2g of lactose and 40g of glycolide were reacted at 120 ℃ under catalysis of 0.08g of bismuth acetate.
The residue of glycolide was observed by HPLC, and after 8 hours of the reaction, the area of the glycolide peak was 0.038%, and the reaction was stopped.
The above product was dissolved in 140g of ethanol and the catalyst and unreacted glycolide were removed by passing through a silica gel column.
And (4) performing vacuum rotary evaporation on the product obtained by column chromatography at 50 ℃ to remove ethanol to obtain the flavoring agent 4.
Example 1
Step 1: weighing the raw materials according to the following proportions: 10 parts of exocarpium citri rubrum, 5 parts of platycodon grandiflorum, 5 parts of loquat leaves, 8 parts of dried orange peel (orange peel), 8 parts of purple perilla, 6 parts of dark plum, 8 parts of momordica grosvenori, 8 parts of honeysuckle, 5 parts of scaphium scaphigerum, 2 parts of almond, 2 parts of longstamen onion bulb, 2 parts of bunge cherry seed, 2 parts of yellow mustard seed, 2 parts of mulberry leaf, 2 parts of fingered citron, 2 parts of dandelion, 2 parts of radish seed, 1 part of freeze-dried mint powder, 1 part of menthol and 1 part of sorbitol;
step 2: cleaning the mixture by using water meeting the drinking water standard, and adding the cleaned mixture into a reaction kettle with a heating function;
and step 3: 2460 parts of water is added, heated to 70 ℃, stirred and leached for 60min, and the circulation operation is carried out for 5 times;
and 4, step 4: filtering with 200 mesh filter screen;
and 5: adding 2 parts of flavoring agent 1, stirring uniformly, adding the filtrate into a concentration reaction kettle, and concentrating to 30% of solid content;
step 6: adopting DF-01H vacuum freeze-drying device produced by Japan ULAVC to freeze-dry according to pre-freezing temperature of-20 ℃, vacuum degree of 40Pa, circulation period of 5min and drying shelf temperature of 40 ℃ to obtain the product.
Example 2
Step 1: weighing the raw materials according to the following proportions: 20 parts of exocarpium citri rubrum, 10 parts of platycodon grandiflorum, 10 parts of loquat leaves, 10 parts of dried orange peel (orange peel), 10 parts of purple perilla, 5 parts of dark plum, 5 parts of momordica grosvenori, 5 parts of honeysuckle, 5 parts of scaphium scaphigerum, 5 parts of almond, 5 parts of longstamen onion bulb, 5 parts of bunge cherry seed, 5 parts of yellow mustard seed, 5 parts of mulberry leaf, 5 parts of fingered citron, 5 parts of dandelion, 5 parts of radish seed, 2 parts of freeze-dried mint powder, 2 parts of menthol and 5 parts of sorbitol;
step 2: cleaning the mixture by using water meeting the drinking water standard, and adding the cleaned mixture into a reaction kettle with a heating function;
and step 3: adding 2580 parts of water, heating to 80 ℃, stirring, leaching for 50min, and performing circulation operation for 8 times;
and 4, step 4: filtering with 200 mesh filter screen;
and 5: adding 2 parts of flavoring agent 2, stirring uniformly, adding the filtrate into a concentration reaction kettle, and concentrating to 30% of solid content;
step 6: adopting DF-01H vacuum freeze-drying device produced by Japan ULAVC to freeze-dry according to pre-freezing temperature of-40 deg.C, vacuum degree of 30Pa, circulation period of 10min, and drying shelf temperature of 40 deg.C to obtain the product.
Example 3
Step 1: weighing the raw materials according to the following proportions: 10 parts of exocarpium citri rubrum, 3 parts of platycodon grandiflorum, 3 parts of loquat leaves, 3 parts of dried orange peel (orange peel), 3 parts of purple perilla, 5 parts of dark plum, 5 parts of momordica grosvenori, 5 parts of honeysuckle, 5 parts of scaphium scaphigerum, 1 part of almond, 1 part of allium macrostemon, 1 part of bunge cherry seed, 1 part of yellow mustard seed, 1 part of mulberry leaf, 1 part of fingered citron, 1 part of dandelion, 1 part of radish seed, 1 part of freeze-dried mint powder, 1 part of menthol and 1 part of sorbitol;
step 2: cleaning the mixture by using water meeting the drinking water standard, and adding the cleaned mixture into a reaction kettle with a heating function;
and step 3: adding 3180 parts of water, heating to 90 deg.C, stirring, leaching for 30min, and circulating for 10 times;
and 4, step 4: filtering with 200 mesh filter screen;
and 5: adding 4 parts of flavoring agent 3, stirring uniformly, adding the filtrate into a concentration reaction kettle, and concentrating to 30% of solid content;
step 6: adopting DF-01H vacuum freeze-drying device produced by Japanese ULAVC to freeze-dry according to pre-freezing temperature of-10 ℃, vacuum degree of 10Pa, circulation period of 8min and drying shelf temperature of 20 ℃ to obtain the product.
Example 4
Step 1: weighing the raw materials according to the following proportions: 15 parts of exocarpium citri rubrum, 8 parts of platycodon grandiflorum, 8 parts of loquat leaves, 6 parts of dried orange peel (orange peel), 6 parts of purple perilla, 7 parts of dark plum, 5 parts of momordica grosvenori, 8 parts of honeysuckle, 9 parts of scaphium scaphigerum, 2 parts of almond, 3 parts of longstamen onion bulb, 3 parts of bunge cherry seed, 2 parts of yellow mustard seed, 4 parts of mulberry leaf, 4 parts of fingered citron, 4 parts of dandelion, 1 part of radish seed, 2 parts of freeze-dried mint powder, 2 parts of menthol and 5 parts of sorbitol;
step 2: cleaning the mixture by using water meeting the drinking water standard, and adding the cleaned mixture into a reaction kettle with a heating function;
and step 3: adding 3120 parts of water, heating to 90 deg.C, stirring, leaching for 60min, and circulating for 3 times;
and 4, step 4: filtering with 200 mesh filter screen;
and 5: adding 5 parts of flavoring agent 4, stirring uniformly, adding the filtrate into a concentration reaction kettle, and concentrating to 30% of solid content;
step 6: adopting DF-01H vacuum freeze-drying device produced by Japanese ULAVC to freeze-dry according to pre-freezing temperature of-30 ℃, vacuum degree of 70Pa, circulation period of 3min and drying shelf temperature of 30 ℃ to obtain the product.
Example 5
Step 1: weighing the raw materials according to the following proportions: 13 parts of exocarpium citri rubrum, 6 parts of platycodon grandiflorum, 4 parts of loquat leaves, 7 parts of dried orange peel (orange peel), 9 parts of purple perilla, 7 parts of dark plum, 5 parts of momordica grosvenori, 7 parts of honeysuckle, 6 parts of scaphium scaphigerum, 3 parts of almond, 2 parts of longstamen onion bulb, 3 parts of bunge cherry seed, 2 parts of yellow mustard seed, 3 parts of mulberry leaf, 2 parts of fingered citron, 3 parts of dandelion, 2 parts of radish seed, 1.5 parts of freeze-dried mint powder, 1.5 parts of menthol and 1 part of sorbitol;
step 2: cleaning the mixture by using water meeting the drinking water standard, and adding the cleaned mixture into a reaction kettle with a heating function;
and step 3: adding 2300 parts of water, heating to 70 deg.C, stirring, leaching for 60min, and circulating for 5 times;
and 4, step 4: filtering with 200 mesh filter screen;
and 5: adding 3 parts of flavoring agent 2, stirring uniformly, adding the filtrate into a concentration reaction kettle, and concentrating to 30% of solid content;
step 6: adopting DF-01H vacuum freeze-drying device produced by Japan ULAVC to freeze-dry according to pre-freezing temperature of-20 ℃, vacuum degree of 40Pa, circulation period of 5min and drying shelf temperature of 40 ℃ to obtain the product.
Example 6
Step 1: weighing the raw materials according to the following proportions: 18 parts of exocarpium citri rubrum, 9 parts of platycodon grandiflorum, 7 parts of loquat leaves, 8 parts of dried orange peel (orange peel), 5 parts of purple perilla, 5 parts of dark plum, 5 parts of momordica grosvenori, 5 parts of honeysuckle, 5 parts of scaphium scaphigerum, 7 parts of almond, 7 parts of longstamen onion bulb, 7 parts of bunge cherry seed, 5 parts of yellow mustard seed, 5 parts of mulberry leaf, 5 parts of fingered citron, 5 parts of dandelion, 5 parts of radish seed, 1 part of freeze-dried mint powder, 2 parts of menthol and 3 parts of sorbitol;
step 2: cleaning the mixture by using water meeting the drinking water standard, and adding the cleaned mixture into a reaction kettle with a heating function;
and step 3: 2450 parts of water is added, heated to 80 ℃, stirred and leached for 50min, and the circulation operation is carried out for 8 times;
and 4, step 4: filtering with 200 mesh filter screen;
and 5: adding 2 parts of flavoring agent 1, stirring uniformly, adding the filtrate into a concentration reaction kettle, and concentrating to 30% of solid content;
step 6: adopting DF-01H vacuum freeze-drying device produced by Japan ULAVC to freeze-dry according to pre-freezing temperature of-40 deg.C, vacuum degree of 30Pa, circulation period of 10min, and drying shelf temperature of 40 deg.C to obtain the product.
Example 7
Step 1: weighing the raw materials according to the following proportions: 15 parts of exocarpium citri rubrum, 5 parts of platycodon grandiflorum, 5 parts of loquat leaves, 3 parts of dried orange peel (orange peel), 2 parts of purple perilla, 7 parts of dark plum, 5 parts of momordica grosvenori, 7 parts of honeysuckle, 5 parts of scaphium scaphigerum, 2 parts of almond, 2 parts of longstamen onion bulb, 2 parts of bunge cherry seed, 1 part of yellow mustard seed, 2 parts of mulberry leaf, 1 part of fingered citron, 1 part of dandelion, 1 part of radish seed, 1.5 parts of freeze-dried mint powder, 1.5 parts of menthol and 3 parts of sorbitol;
step 2: cleaning the mixture by using water meeting the drinking water standard, and adding the cleaned mixture into a reaction kettle with a heating function;
and step 3: adding 2900 parts of water, heating to 90 deg.C, stirring, leaching for 30min, and circulating for 10 times;
and 4, step 4: filtering with 200 mesh filter screen;
and 5: adding 3 parts of flavoring agent 3, stirring uniformly, adding the filtrate into a concentration reaction kettle, and concentrating to 30% of solid content;
step 6: adopting DF-01H vacuum freeze-drying device produced by Japanese ULAVC to freeze-dry according to pre-freezing temperature of-10 ℃, vacuum degree of 10Pa, circulation period of 8min and drying shelf temperature of 20 ℃ to obtain the product.
Example 8
Step 1: weighing the raw materials according to the following proportions: 10 parts of exocarpium citri rubrum, 5 parts of platycodon grandiflorum, 5 parts of loquat leaves, 8 parts of dried orange peel (orange peel), 8 parts of purple perilla, 6 parts of dark plum, 8 parts of momordica grosvenori, 8 parts of honeysuckle, 5 parts of scaphium scaphigerum, 2 parts of almond, 2 parts of longstamen onion bulb, 2 parts of bunge cherry seed, 2 parts of yellow mustard seed, 2 parts of mulberry leaf, 2 parts of fingered citron, 2 parts of dandelion, 2 parts of radish seed, 1 part of freeze-dried mint powder, 1 part of menthol and 1 part of sorbitol;
step 2: cleaning the mixture by using water meeting the drinking water standard, and adding the cleaned mixture into a reaction kettle with a heating function;
and step 3: 2460 parts of water is added, heated to 70 ℃, stirred and leached for 60min, and the circulation operation is carried out for 5 times;
and 4, step 4: filtering with 200 mesh filter screen;
and 5: adding the filtrate into a concentration reaction kettle for concentration to 30% of solid content;
step 6: adopting DF-01H vacuum freeze-drying device produced by Japan ULAVC to freeze-dry according to pre-freezing temperature of-20 ℃, vacuum degree of 40Pa, circulation period of 5min and drying shelf temperature of 40 ℃ to obtain the product.
The above description is only exemplary of the present invention and should not be taken as limiting the scope of the present invention, as any modifications, equivalents, improvements and the like made within the spirit and principle of the present invention should be included in the scope of the present invention.
The invention mainly relates to a herbal solid beverage, which is tested for cool durability and dissolution speed in water.
Evaluation of dissolution rate in water:
in a room at 23 ℃, humidity 50%, a 20 ml beaker was filled with 10 ml of water while 3g of each example was poured into the water at once, and the time for the particles to completely disappear was observed without stirring:
| complete dissolution time | |
| Example 1 | 3.1 second |
| Example 2 | 2.7 seconds |
| Example 3 | 1.5 seconds |
| Example 4 | 1.2 seconds |
| Example 5 | 1.8 seconds |
| Example 6 | 2.0 second |
| Example 7 | 1.7 seconds |
| Example 8 | 7.8 seconds |
Evaluation of cooling durability: carrying out buccal throat-moistening taste evaluation by using similar commercially available Longjiao powder throat-clearing and direct-cooling granules, herba Chloranthi Henryi and the product of the technical scheme;
| taste of the product | Duration of cooling | Time of hydration | Taste after being dissolved | |
| Longjiao powder | Clear and cool throat | 5-6min | About 7 seconds | Thick and thick sticking feeling |
| All-grass of common Meadowrue | Pungent and cool feelings | 2-3min | About 5 seconds | Chinese herbal medicine taste residue |
| This scheme | Clear and cool nasal cavity and throat | About 10min | About 3 seconds | Residual cool feeling |
The comparison shows that the product prepared by the technical scheme of the invention has cool and refreshing throat and lasting cool and refreshing feeling, has extremely high dissolution speed in the oral cavity and does not cause people to feel discomfort of foreign matters in the oral cavity when the product is directly taken.
Claims (13)
1. The invention aims to provide a medicinal and edible solid beverage, which comprises 10-20 parts of exocarpium citri rubrum, 1-10 parts of platycodon grandiflorum, 1-10 parts of loquat leaves, 1-10 parts of dried orange peel (orange peel), 1-10 parts of purple perilla, 5-10 parts of dark plum, 5-10 parts of momordica grosvenori, 5-10 parts of honeysuckle, 5-10 parts of scaphium scaphigerum, 1-5 parts of almond, 1-5 parts of allium macrostemon, 1-5 parts of bunge cherry seed, 1-5 parts of yellow mustard seed, 1-5 parts of mulberry leaf, 1-5 parts of fingered citron, 1-5 parts of dandelion, 1-5 parts of radish seed, 0.5-2 parts of freeze-dried mint powder, 0.5-2 parts of menthol, 1-5 parts of sorbitol and 1-5 parts of flavoring agent.
2. The solid beverage as both medicine and food according to claim 1, which is characterized by comprising herbal medicines with effects of clearing heat and regulating lung, eliminating phlegm and stopping cough, cooling and refreshing throat, and resisting bacteria and diminishing inflammation.
3. The herbal medicine for clearing heat and regulating lung function according to claim 2, characterized by comprising 1-10 parts of loquat leaves, 1-5 parts of dandelion, 1-5 parts of fingered citron, 1-5 parts of mulberry leaves, 1-5 parts of lophatherum gracile, 1-5 parts of almond, 1-5 parts of allium macrostemon and 1-5 parts of bunge cherry seeds.
4. The herbal medicine for resolving phlegm and stopping coughing according to claim 2, characterized by consisting of the following components: 10-20 parts of exocarpium citri rubrum, 1-10 parts of platycodon grandiflorum, 1-10 parts of purple perilla, 1-10 parts of dried orange peel, 1-5 parts of radish seed, 1-5 parts of boat-fruited sterculia seed, 1-5 parts of yellow mustard seed and 1-5 parts of momordica grosvenori.
5. The herbal medicine for cooling and refreshing the throat according to claim 2, characterized by consisting of the following components: 0.5-2 parts of freeze-dried mint powder and 0.5-2 parts of menthol.
6. The herbal medicine with antibacterial and anti-inflammatory effects as claimed in claim 2, which is characterized by comprising the following components: 1-5 parts of dark plum fruit and 1-5 parts of honeysuckle flower.
7. The flavoring agent according to claim 1, wherein the flavoring agent is modified lactose.
8. Modified lactose according to claim 7, characterised in that the method of modifying lactose is modification with glycolide.
9. Modified lactose according to claim 7, characterised in that the molecular weight Mw of the modified lactose is less than 1000.
10. The preparation method of the medicinal and edible solid beverage as claimed in claim 1, which is characterized by comprising the following steps: herbal medicine mixing → hot water extraction → filtration → concentration → vacuum freeze drying → instant granules → packaging.
11. The preparation method of a solid beverage with homology of medicine and food according to claim 10, characterized in that the extraction temperature is 70-90 ℃, the extraction times are 1-10 times, each extraction time is 10-30min, and the extraction ratio (herbal mixture: hot water) is 1:20-1: 60.
12. The preparation method of a solid beverage having homology of medicine and food as claimed in claim 10, characterized in that the pre-freezing temperature is-10 ℃ to-70 ℃, the vacuum degree is 5 to 70Pa, the cycle period is 3 to 10mi, and the drying shelf temperature is-30 ℃ to 60 ℃.
13. The solid beverage with homology of medicine and food according to claim 1 is characterized by having homology of medicine and food, being instant when meeting water, and having the effects of cooling and refreshing throat and lasting cooling.
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| CN202011391668.5A CN112189776A (en) | 2020-12-03 | 2020-12-03 | Herbal solid beverage and preparation process thereof |
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Cited By (3)
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| CN112755158A (en) * | 2021-03-06 | 2021-05-07 | 郭宝叶 | Chinese medicinal composition for degrading toxic components entering human body and improving human body function and preparation method thereof |
| CN114586912A (en) * | 2022-03-14 | 2022-06-07 | 生命缘科技发展(北京)有限公司 | Solid beverage for clearing heart and cerebral vessels researched and developed by utilizing medicinal and edible extracts |
| CN116531444A (en) * | 2023-07-06 | 2023-08-04 | 健码制药（广东）有限公司 | Cough-relieving lung-heat-clearing soft capsule and preparation process thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN116531444B (en) * | 2023-07-06 | 2023-10-10 | 健码制药（广东）有限公司 | Cough-relieving lung-heat-clearing soft capsule and preparation process thereof |
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