CN112205624A - Ferric pyrophosphate - Google Patents

Ferric pyrophosphate Download PDF

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Publication number
CN112205624A
CN112205624A CN202011173286.5A CN202011173286A CN112205624A CN 112205624 A CN112205624 A CN 112205624A CN 202011173286 A CN202011173286 A CN 202011173286A CN 112205624 A CN112205624 A CN 112205624A
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Prior art keywords
powder
parts
ferric pyrophosphate
wheat bran
mixing
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Inventor
李戈华
戴中超
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Jiangsu Ruifeng Pharmaceutical Co ltd
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Jiangsu Ruifeng Pharmaceutical Co ltd
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Priority to CN202011173286.5A priority Critical patent/CN112205624A/en
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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
    • 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
    • A23L33/16—Inorganic salts, minerals or trace elements
    • 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
    • A23L19/01—Instant products; Powders; Flakes; Granules
    • 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
    • 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
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/104—Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms
    • 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
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/115—Cereal fibre products, e.g. bran, husk
    • 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)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Mycology (AREA)
  • Inorganic Chemistry (AREA)
  • Biotechnology (AREA)
  • Microbiology (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)

Abstract

The invention provides ferric pyrophosphate, the main components of which comprise edible ferric pyrophosphate, wheat bran, yeast agent and WV powder; the WV powder is prepared by mixing fructus forsythiae, pericarpium Citri Tangerinae, fructus Hordei Germinatus and fructus crataegi; the production method comprises the steps of finely crushing the edible ferric pyrophosphate crude product, mixing the crushed edible ferric pyrophosphate crude product with wheat bran, adding a yeast agent for fermentation, drying and mechanically preparing the mixture into particles; standing the granules for 28-32 hours, mixing and stirring the granules with WV powder, pressing the granules into strips, and crushing the granules into a finished product; the invention has the beneficial effects that: the iron-rich health-care food is easy to digest and absorb by human bodies, has no unacceptable iron taste, can supplement iron elements to the human bodies, can improve the immunity of the human bodies, prevent diseases, promote the health of the human bodies, and bring immeasurable beneficial effects to individuals, families and society.

Description

Ferric pyrophosphate
Technical Field
The invention relates to ferric pyrophosphate, in particular to ferric pyrophosphate.
Background
Iron is a trace element necessary for human bodies, plays an important role in the physiological activities of the human bodies, is a main component forming human hemoglobin, plays a key role in the immune system of the human bodies, and is one of essential important elements in the human bodies; in daily life, the iron content in food is very little; if the iron content of the human body is insufficient, the amount of hemoglobin is reduced, the oxygen transportation capacity is reduced, and anemia symptoms are caused; if a human body suffers from iron deficiency, anemia symptoms are caused, and birth of low-weight infants, development retardation of infants, abnormal movement and the like are caused in the pregnancy process; therefore, the iron element is properly supplemented to the human body, and the iron supplement is an important work for the health of the whole people; the general blood enriching purpose is realized by adding a proper amount of ferric pyrophosphate into food; but the absorption efficiency of ferric pyrophosphate in the existing food which is digested by human body is low, and the existing food has unacceptable iron taste; therefore, it is a significant work to research ferric pyrophosphate which can make human body have good digestion and absorption rate and good taste.
Disclosure of Invention
The invention provides ferric pyrophosphate which can improve the absorption and digestion of ferric pyrophosphate by a human body and make the ferric pyrophosphate delicious.
The technical scheme for solving the technical problem is as follows: 1. finely pulverizing the molecular structure of the focusing iron phosphate; 2. adding specially prepared digestive elements; 3. carrying out fermentation treatment.
The invention provides ferric pyrophosphate, the main components of which comprise edible ferric pyrophosphate, wheat bran, yeast agent and WV powder; the WV powder is prepared by mixing fructus forsythiae, pericarpium Citri Tangerinae, fructus Hordei Germinatus, and fructus crataegi.
The production method comprises the steps of finely crushing the edible ferric pyrophosphate crude product, mixing the crushed edible ferric pyrophosphate crude product with wheat bran, adding a yeast agent for fermentation, drying and mechanically preparing the mixture into particles; standing the granules for 28-32 hours, mixing with WV powder, stirring, pressing into strips, and pulverizing to obtain the final product.
The production method comprises the following steps of firstly, finely crushing an edible ferric pyrophosphate crude product; secondly, mixing and stirring the crushed edible ferric pyrophosphate, the wheat bran and the yeast agent uniformly, and putting the mixture into a cellar for fermentation; thirdly, drying the fermented ferric pyrophosphate and the wheat bran material; fourthly, granulating the dried ferric pyrophosphate and the wheat bran material by using a granulator; fourthly, standing the prepared ferric pyrophosphate wheat bran particles for 28-32 hours, fifthly, mixing and stirring the standing ferric pyrophosphate wheat bran particles and the WV powder, sixthly, pressing ferric pyrophosphate, the wheat bran particles and the WV powder into strips, and seventhly, crushing a pressing strip synthesized by the ferric pyrophosphate wheat bran particles and the WV powder to obtain a finished ferric pyrophosphate product.
The crushing fineness of the iron phosphate crude product is 80 meshes.
The crushing fineness of the ferric pyrophosphate finished product is 80-100 meshes.
The wheat bran is wheat bran.
The yeast agent is prepared by adding yeast powder into water at the temperature of 32-36 ℃.
The edible ferric pyrophosphate and the wheat bran are proportioned by mass as follows: 500 parts of edible ferric pyrophosphate and 316 parts of wheat bran.
The yeast powder comprises the following components in parts by mass: 500 parts of edible ferric pyrophosphate and 5-7 parts of yeast powder.
The fermentation time after crushing the crude edible ferric pyrophosphate, mixing with wheat bran and a yeast agent is as follows: 4-5 hours.
The drying temperature of the crushed crude edible ferric pyrophosphate, the wheat bran and the yeast agent after mixed fermentation is 55-60 ℃.
The edible ferric pyrophosphate, the wheat bran and the WV powder of the invention comprise the following components in parts by mass: 500 parts of edible ferric pyrophosphate, 316 parts of wheat bran and 151 parts of WV powder.
The WV powder is prepared by mixing fructus forsythiae, pericarpium Citri Tangerinae, fructus Hordei Germinatus, and fructus crataegi.
The WV powder comprises fructus forsythiae, dried orange peel, malt and hawthorn in parts by mass: 19 parts of fructus forsythiae, 41 parts of dried orange peel, 36 parts of malt and 55 parts of hawthorn.
The preparation method of the WV powder comprises the following steps: the baking temperature of the dried orange peel and the malt is 120-130 ℃, and the baking time is 16-21 minutes.
The preparation method of the WV powder comprises the following steps: baking the dried orange peel and the malt, and storing the dried orange peel and the malt in a vacuum container for 168 hours for later use, wherein the ambient temperature is 5-25 ℃.
The preparation method of the WV powder comprises the following steps: soaking the prepared dried orange peel, malt, forsythia and hawthorn in a container with apple vinegar for the following time: 38-41 hours.
The preparation method of the WV powder comprises the following steps: and fishing out the soaked fructus forsythiae, pericarpium citri reticulatae, malt and hawthorn, and naturally drying, wherein the environment temperature is 7-25 ℃, and the air humidity is 22-85%.
The preparation method of the WV powder comprises the following steps: putting the aired fructus forsythiae, dried orange peel, malt and hawthorn into an oven, and baking for 45-50 minutes at the temperature of 68-75 ℃; storing in a vacuum container for 72 hours for later use, and the ambient temperature is 5-25 ℃.
The preparation method of the WV powder comprises the following steps: mixing the prepared fructus forsythiae, pericarpium Citri Tangerinae, fructus Hordei Germinatus and fructus crataegi, pulverizing into 80 mesh powder.
The invention has the beneficial effects that: the iron-rich health-care food is easy to digest and absorb by human bodies, has no unacceptable iron taste, can supplement iron elements to the human bodies, can improve the immunity of the human bodies, prevent diseases, promote the health of the human bodies, and bring immeasurable beneficial effects to individuals, families and society.
Detailed Description
The first embodiment.
Ferric pyrophosphate, wherein the main components of the ferric pyrophosphate comprise edible ferric pyrophosphate, wheat bran, yeast agent and WV powder; the WV powder is prepared by mixing fructus forsythiae, pericarpium Citri Tangerinae, fructus Hordei Germinatus, and fructus crataegi.
The production method comprises the steps of finely crushing the edible ferric pyrophosphate crude product, mixing the crushed edible ferric pyrophosphate crude product with wheat bran, adding a yeast agent for fermentation, drying and mechanically preparing the mixture into particles; standing the granules for 24-27 hours, mixing with WV powder, stirring, pressing into strips, and pulverizing to obtain the final product.
The production method comprises the following steps of firstly, finely crushing an edible ferric pyrophosphate crude product; secondly, mixing and stirring the crushed edible ferric pyrophosphate, the wheat bran and the yeast agent uniformly, and putting the mixture into a cellar for fermentation; thirdly, drying the fermented ferric pyrophosphate and the wheat bran material; fourthly, granulating the dried ferric pyrophosphate and the wheat bran material by using a granulator; fourthly, standing the prepared ferric pyrophosphate wheat bran particles for 24-27 hours, fifthly, mixing and stirring the standing ferric pyrophosphate wheat bran particles and the WV powder, sixthly, pressing ferric pyrophosphate, the wheat bran particles and the WV powder into strips, and seventhly, crushing a pressing strip synthesized by the ferric pyrophosphate wheat bran particles and the WV powder to obtain a finished ferric pyrophosphate product.
The crushing fineness of the iron phosphate crude product is 60-65 meshes.
The crushing fineness of the finished ferric pyrophosphate product is 100-115 meshes.
The wheat bran is wheat bran.
The yeast agent is prepared by adding yeast powder into water at the temperature of 28-31 ℃.
The edible ferric pyrophosphate and the wheat bran are mixed according to the following mass part ratio: 500 parts of edible ferric pyrophosphate and 281 parts of wheat bran.
The yeast powder comprises the following components in parts by mass: 500 parts of edible ferric pyrophosphate and 5-7 parts of yeast powder.
The fermentation time after crushing the crude edible ferric pyrophosphate, mixing with wheat bran and a yeast agent is as follows: 2-4 hours.
The drying temperature of the crushed crude edible ferric pyrophosphate, the wheat bran and the yeast agent after mixed fermentation is 48-54 ℃.
The edible ferric pyrophosphate, the wheat bran, the yeast powder and the WV powder are prepared from the following components in parts by mass: 500 parts of edible ferric pyrophosphate, 281 parts of wheat bran, 5-7 parts of yeast powder and 127 parts of WV powder.
The WV powder is prepared by mixing fructus forsythiae, pericarpium Citri Tangerinae, fructus Hordei Germinatus, and fructus crataegi.
The WV powder comprises the following components in parts by mass: 14 parts of fructus forsythiae, 38 parts of dried orange peel, 28 parts of malt and 47 parts of hawthorn.
The preparation method of the WV powder comprises the following steps: parching pericarpium Citri Tangerinae and fructus Hordei Germinatus to fragrant, and soaking fructus forsythiae and fructus crataegi in apple vinegar.
The preparation method of the WV powder comprises the following steps: the baking temperature of the dried orange peel and the malt is 90-100 ℃, and the baking time is 10-15 minutes.
The preparation method of the WV powder comprises the following steps: baking the dried orange peel and the malt, and storing the dried orange peel and the malt in a vacuum container for 120 hours for later use, wherein the ambient temperature is 3-28 ℃.
The preparation method of the WV powder comprises the following steps: soaking the prepared dried orange peel, malt, forsythia and hawthorn in a container with apple vinegar for the following time: 30-37 hours.
The preparation method of the WV powder comprises the following steps: and fishing out the soaked fructus forsythiae, pericarpium citri reticulatae, malt and hawthorn, and naturally drying, wherein the environment temperature is 3-28 ℃, and the air humidity is 15-70%.
The preparation method of the WV powder comprises the following steps: putting the aired fructus forsythiae, dried orange peel, malt and hawthorn into an oven, and baking for 55-60 minutes at 60-65 ℃; storing in a vacuum container for 120 hours for later use, and the ambient temperature is 0-20 ℃.
The preparation method of the WV powder comprises the following steps: mixing the prepared fructus forsythiae, pericarpium Citri Tangerinae, fructus Hordei Germinatus and fructus crataegi, pulverizing into 100 mesh powder.
Example two.
Ferric pyrophosphate, wherein the main components of the ferric pyrophosphate comprise edible ferric pyrophosphate, wheat bran, yeast agent and WV powder; the WV powder is prepared by mixing fructus forsythiae, pericarpium Citri Tangerinae, fructus Hordei Germinatus, and fructus crataegi.
The production method comprises the steps of finely crushing the edible ferric pyrophosphate crude product, mixing the crushed edible ferric pyrophosphate crude product with wheat bran, adding a yeast agent for fermentation, drying and mechanically preparing the mixture into particles; standing the granules for 28-32 hours, mixing with WV powder, stirring, pressing into strips, and pulverizing to obtain the final product.
The production method comprises the following steps of firstly, finely crushing an edible ferric pyrophosphate crude product; secondly, mixing and stirring the crushed edible ferric pyrophosphate, the wheat bran and the yeast agent uniformly, and putting the mixture into a cellar for fermentation; thirdly, drying the fermented ferric pyrophosphate and the wheat bran material; fourthly, granulating the dried ferric pyrophosphate and the wheat bran material by using a granulator; fourthly, standing the prepared ferric pyrophosphate wheat bran particles for 28-32 hours, fifthly, mixing and stirring the standing ferric pyrophosphate wheat bran particles and the WV powder, sixthly, pressing ferric pyrophosphate, the wheat bran particles and the WV powder into strips, and seventhly, crushing a pressing strip synthesized by the ferric pyrophosphate wheat bran particles and the WV powder to obtain a finished ferric pyrophosphate product.
The crushing fineness of the iron phosphate crude product is 80 meshes.
The crushing fineness of the ferric pyrophosphate finished product is 80-100 meshes.
The wheat bran is wheat bran.
The yeast agent is prepared by adding yeast powder into water at the temperature of 32-36 ℃.
The edible ferric pyrophosphate and the wheat bran are proportioned by mass as follows: 500 parts of edible ferric pyrophosphate and 316 parts of wheat bran.
The yeast powder comprises the following components in parts by mass: 500 parts of edible ferric pyrophosphate and 8-10 parts of yeast powder.
The fermentation time after crushing the crude edible ferric pyrophosphate, mixing with wheat bran and a yeast agent is as follows: 4-5 hours.
The drying temperature of the crushed crude edible ferric pyrophosphate, the wheat bran and the yeast agent after mixed fermentation is 55-60 ℃.
The edible ferric pyrophosphate, the wheat bran, the yeast powder and the WV powder are prepared from the following components in parts by mass: 500 parts of edible ferric pyrophosphate, 316 parts of wheat bran, 8-10 parts of yeast powder and 151 parts of WV powder.
The WV powder is prepared by mixing fructus forsythiae, pericarpium Citri Tangerinae, fructus Hordei Germinatus, and fructus crataegi.
The WV powder comprises fructus forsythiae, dried orange peel, malt and hawthorn in parts by mass: 19 parts of fructus forsythiae, 41 parts of dried orange peel, 36 parts of malt and 55 parts of hawthorn.
The preparation method of the WV powder comprises the following steps: the baking temperature of the dried orange peel and the malt is 120-130 ℃, and the baking time is 16-21 minutes.
The preparation method of the WV powder comprises the following steps: baking the dried orange peel and the malt, and storing the dried orange peel and the malt in a vacuum container for 168 hours for later use, wherein the ambient temperature is 5-25 ℃.
The preparation method of the WV powder comprises the following steps: soaking the prepared dried orange peel, malt, forsythia and hawthorn in a container with apple vinegar for the following time: 38-41 hours.
The preparation method of the WV powder comprises the following steps: and fishing out the soaked fructus forsythiae, pericarpium citri reticulatae, malt and hawthorn, and naturally drying, wherein the environment temperature is 7-25 ℃, and the air humidity is 22-85%.
The preparation method of the WV powder comprises the following steps: putting the aired fructus forsythiae, dried orange peel, malt and hawthorn into an oven, and baking for 45-50 minutes at the temperature of 68-75 ℃; storing in a vacuum container for 72 hours for later use, and the ambient temperature is 5-25 ℃.
The preparation method of the WV powder comprises the following steps: mixing the prepared fructus forsythiae, pericarpium Citri Tangerinae, fructus Hordei Germinatus and fructus crataegi, pulverizing into 80 mesh powder.
Example three.
Ferric pyrophosphate, wherein the main components of the ferric pyrophosphate comprise edible ferric pyrophosphate, wheat bran, yeast agent and WV powder; the WV powder is prepared by mixing fructus forsythiae, pericarpium Citri Tangerinae, fructus Hordei Germinatus, and fructus crataegi.
The production method comprises the steps of finely crushing the edible ferric pyrophosphate crude product, mixing the crushed edible ferric pyrophosphate crude product with wheat bran, adding a yeast agent for fermentation, drying and mechanically preparing the mixture into particles; standing the granules for 36-45 hours, mixing with WV powder, stirring, pressing into strips, and pulverizing to obtain the final product.
The production method comprises the following steps of firstly, finely crushing an edible ferric pyrophosphate crude product; secondly, mixing and stirring the crushed edible ferric pyrophosphate, the wheat bran and the yeast agent uniformly, and putting the mixture into a cellar for fermentation; thirdly, drying the fermented ferric pyrophosphate and the wheat bran material; fourthly, granulating the dried ferric pyrophosphate and the wheat bran material by using a granulator; fourthly, standing the prepared ferric pyrophosphate wheat bran particles for 36-45 hours, fifth, mixing and stirring the standing ferric pyrophosphate wheat bran particles and the WV powder, sixth, pressing ferric pyrophosphate, the wheat bran particles and the WV powder into strips, and seventh, crushing a pressing strip synthesized by the ferric pyrophosphate wheat bran particles and the WV powder to obtain a finished ferric pyrophosphate product.
The crushing fineness of the crude iron phosphate is 100-115 meshes.
The crushing fineness of the finished ferric pyrophosphate product is 150-170 meshes.
The wheat bran is wheat bran.
The yeast agent is prepared by adding yeast powder into water at the temperature of 28-31 ℃.
The edible ferric pyrophosphate and the wheat bran are mixed according to the following mass part ratio: 500 parts of edible ferric pyrophosphate and 225 parts of wheat bran.
The yeast powder comprises the following components in parts by mass: 500 parts of edible ferric pyrophosphate and 12-15 parts of yeast powder.
The fermentation time after crushing the crude edible ferric pyrophosphate, mixing with wheat bran and a yeast agent is as follows: 5.5-6.5 hours.
The drying temperature of the crushed crude edible ferric pyrophosphate, the wheat bran and the yeast agent after mixed fermentation is 48-53 ℃.
The edible ferric pyrophosphate, the wheat bran, the yeast powder and the WV powder are prepared from the following components in parts by mass: 500 parts of edible ferric pyrophosphate, 225 parts of wheat bran and 12-15 parts of yeast powder, 175 parts of WV powder.
The WV powder is prepared by mixing fructus forsythiae, pericarpium Citri Tangerinae, fructus Hordei Germinatus, and fructus crataegi.
The WV powder comprises the following components in parts by mass: 32 parts of fructus forsythiae, 45 parts of dried orange peel, 55 parts of malt and 43 parts of hawthorn.
The crushing fineness of the finished ferric pyrophosphate product produced by the invention is 150-170 meshes.
The preparation method of the WV powder comprises the following steps: parching pericarpium Citri Tangerinae and fructus Hordei Germinatus to fragrant, and soaking fructus forsythiae and fructus crataegi in apple vinegar.
The preparation method of the WV powder comprises the following steps: the baking temperature of the dried orange peel and the malt is 133-145 ℃, and the baking time is 8-10 minutes.
The preparation method of the WV powder comprises the following steps: baking the dried orange peel and the malt, and storing the dried orange peel and the malt in a vacuum container for 264 hours for later use at the ambient temperature of 10-30 ℃.
The preparation method of the WV powder comprises the following steps: soaking the prepared dried orange peel, malt, forsythia and hawthorn in a container with apple vinegar for the following time: 45-55 hours.
The preparation method of the WV powder comprises the following steps: and fishing out the soaked fructus forsythiae, pericarpium citri reticulatae, malt and hawthorn, and naturally drying, wherein the environment temperature is between 10 and 28 ℃, and the air humidity is between 25 and 85 percent.
The preparation method of the WV powder comprises the following steps: putting the aired fructus forsythiae, dried orange peel, malt and hawthorn into an oven, and baking for 25-30 minutes at 80-85 ℃; storing in a vacuum container for 144 hours for standby, and the ambient temperature is 5-30 ℃.
The preparation method of the WV powder comprises the following steps: mixing the prepared fructus forsythiae, pericarpium Citri Tangerinae, fructus Hordei Germinatus and fructus crataegi, pulverizing into 150 mesh powder.

Claims (6)

1. An iron pyrophosphate characterized by: the main components comprise edible ferric pyrophosphate, wheat bran, yeast agent and WV powder; the WV powder is prepared by mixing fructus forsythiae, pericarpium Citri Tangerinae, fructus Hordei Germinatus and fructus crataegi; the method adopts edible ferric pyrophosphate crude product to carry out fine crushing, mixing with wheat bran, adding yeast agent to ferment, drying and mechanically preparing into particles; standing the granules for 24-27 hours, mixing with WV powder, stirring, pressing into strips, and pulverizing to obtain the final product.
2. An iron pyrophosphate according to claim 1 wherein: the edible ferric pyrophosphate, the wheat bran, the yeast powder and the WV powder are prepared from the following components in parts by mass: 500 parts of edible ferric pyrophosphate, 281 parts of wheat bran, 5-7 parts of yeast powder and 127 parts of WV powder.
3. An iron pyrophosphate according to claims 1 and 2, characterized in that: the WV powder comprises fructus forsythiae, dried orange peel, malt and hawthorn in parts by mass: 14 parts of fructus forsythiae, 38 parts of dried orange peel, 28 parts of malt and 47 parts of hawthorn.
4. An iron pyrophosphate according to claim 1 wherein: the yeast powder comprises the following components in parts by mass: 500 parts of edible ferric pyrophosphate and 5-7 parts of yeast powder.
5. An iron pyrophosphate according to claim 1 wherein: the fructus forsythiae, the dried orange peel, the malt and the hawthorn of the WV powder are mixed and crushed to be 80 meshes.
6. An iron pyrophosphate according to claims 1 and 2, characterized in that: the crushing fineness of the iron phosphate crude product is 80 meshes; the crushing fineness of the ferric pyrophosphate finished product is 80-100 meshes.
CN202011173286.5A 2020-10-28 2020-10-28 Ferric pyrophosphate Pending CN112205624A (en)

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CN104998252A (en) * 2015-09-02 2015-10-28 河南百年康鑫药业有限公司 Iron-replenishment blood-replenishment oral liquid and preparation method thereof
CN109170911A (en) * 2018-11-29 2019-01-11 郑州瑞普生物工程有限公司 A kind of ferric pyrophosphate production method made an addition in food containing vitamins

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CN103461590A (en) * 2013-09-06 2013-12-25 北京绿源求证科技发展有限责任公司 Food blood-nourishing tea granules for improving alimentary anemia
CN104522213A (en) * 2015-01-15 2015-04-22 山东省农业科学院畜牧兽医研究所 Tea suitable for three-high crowds and making method of tea suitable for three-high crowds
CN104998252A (en) * 2015-09-02 2015-10-28 河南百年康鑫药业有限公司 Iron-replenishment blood-replenishment oral liquid and preparation method thereof
CN109170911A (en) * 2018-11-29 2019-01-11 郑州瑞普生物工程有限公司 A kind of ferric pyrophosphate production method made an addition in food containing vitamins

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Application publication date: 20210112