CN112515029A - 一种抗幽门螺杆菌的软糖及其制备方法 - Google Patents
一种抗幽门螺杆菌的软糖及其制备方法 Download PDFInfo
- Publication number
- CN112515029A CN112515029A CN202011521642.8A CN202011521642A CN112515029A CN 112515029 A CN112515029 A CN 112515029A CN 202011521642 A CN202011521642 A CN 202011521642A CN 112515029 A CN112515029 A CN 112515029A
- Authority
- CN
- China
- Prior art keywords
- parts
- helicobacter pylori
- chamomile
- soft candy
- heating
- 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.)
- Withdrawn
Links
- 229940037467 helicobacter pylori Drugs 0.000 title claims abstract description 43
- 235000009508 confectionery Nutrition 0.000 title claims abstract description 37
- 238000002360 preparation method Methods 0.000 title claims abstract description 7
- 240000001717 Vaccinium macrocarpon Species 0.000 claims abstract description 42
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims abstract description 36
- 235000012545 Vaccinium macrocarpon Nutrition 0.000 claims abstract description 33
- 235000002118 Vaccinium oxycoccus Nutrition 0.000 claims abstract description 33
- 235000004634 cranberry Nutrition 0.000 claims abstract description 33
- 235000007866 Chamaemelum nobile Nutrition 0.000 claims abstract description 32
- 244000042664 Matricaria chamomilla Species 0.000 claims abstract description 32
- 235000007232 Matricaria chamomilla Nutrition 0.000 claims abstract description 32
- 244000242564 Osmanthus fragrans Species 0.000 claims abstract description 26
- 235000019083 Osmanthus fragrans Nutrition 0.000 claims abstract description 26
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 24
- 239000008367 deionised water Substances 0.000 claims abstract description 23
- 229910021641 deionized water Inorganic materials 0.000 claims abstract description 23
- 229920002472 Starch Polymers 0.000 claims abstract description 20
- 235000019698 starch Nutrition 0.000 claims abstract description 20
- 239000008107 starch Substances 0.000 claims abstract description 20
- 239000004378 Glycyrrhizin Substances 0.000 claims abstract description 15
- LPLVUJXQOOQHMX-UHFFFAOYSA-N glycyrrhetinic acid glycoside Natural products C1CC(C2C(C3(CCC4(C)CCC(C)(CC4C3=CC2=O)C(O)=O)C)(C)CC2)(C)C2C(C)(C)C1OC1OC(C(O)=O)C(O)C(O)C1OC1OC(C(O)=O)C(O)C(O)C1O LPLVUJXQOOQHMX-UHFFFAOYSA-N 0.000 claims abstract description 15
- 229960004949 glycyrrhizic acid Drugs 0.000 claims abstract description 15
- UYRUBYNTXSDKQT-UHFFFAOYSA-N glycyrrhizic acid Natural products CC1(C)C(CCC2(C)C1CCC3(C)C2C(=O)C=C4C5CC(C)(CCC5(C)CCC34C)C(=O)O)OC6OC(C(O)C(O)C6OC7OC(O)C(O)C(O)C7C(=O)O)C(=O)O UYRUBYNTXSDKQT-UHFFFAOYSA-N 0.000 claims abstract description 15
- 235000019410 glycyrrhizin Nutrition 0.000 claims abstract description 15
- 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 claims abstract description 15
- JDLKFOPOAOFWQN-VIFPVBQESA-N Allicin Natural products C=CCS[S@](=O)CC=C JDLKFOPOAOFWQN-VIFPVBQESA-N 0.000 claims abstract description 10
- JDLKFOPOAOFWQN-UHFFFAOYSA-N allicin Chemical compound C=CCSS(=O)CC=C JDLKFOPOAOFWQN-UHFFFAOYSA-N 0.000 claims abstract description 10
- 235000010081 allicin Nutrition 0.000 claims abstract description 10
- 230000000694 effects Effects 0.000 claims abstract description 10
- LUEWUZLMQUOBSB-FSKGGBMCSA-N (2s,3s,4s,5s,6r)-2-[(2r,3s,4r,5r,6s)-6-[(2r,3s,4r,5s,6s)-4,5-dihydroxy-2-(hydroxymethyl)-6-[(2r,4r,5s,6r)-4,5,6-trihydroxy-2-(hydroxymethyl)oxan-3-yl]oxyoxan-3-yl]oxy-4,5-dihydroxy-2-(hydroxymethyl)oxan-3-yl]oxy-6-(hydroxymethyl)oxane-3,4,5-triol Chemical compound O[C@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@@H](O[C@@H]2[C@H](O[C@@H](OC3[C@H](O[C@@H](O)[C@@H](O)[C@H]3O)CO)[C@@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O LUEWUZLMQUOBSB-FSKGGBMCSA-N 0.000 claims abstract description 9
- 244000247812 Amorphophallus rivieri Species 0.000 claims abstract description 9
- 235000001206 Amorphophallus rivieri Nutrition 0.000 claims abstract description 9
- 229920002581 Glucomannan Polymers 0.000 claims abstract description 9
- 229920002752 Konjac Polymers 0.000 claims abstract description 9
- 229940046240 glucomannan Drugs 0.000 claims abstract description 9
- 235000010485 konjac Nutrition 0.000 claims abstract description 9
- 239000000252 konjac Substances 0.000 claims abstract description 9
- 239000002994 raw material Substances 0.000 claims abstract description 5
- 238000010438 heat treatment Methods 0.000 claims description 26
- 239000000843 powder Substances 0.000 claims description 25
- 239000011259 mixed solution Substances 0.000 claims description 20
- 238000003756 stirring Methods 0.000 claims description 17
- 239000007788 liquid Substances 0.000 claims description 16
- 238000002156 mixing Methods 0.000 claims description 15
- 238000000926 separation method Methods 0.000 claims description 15
- 239000000341 volatile oil Substances 0.000 claims description 15
- 239000002002 slurry Substances 0.000 claims description 13
- 238000001816 cooling Methods 0.000 claims description 12
- 239000000203 mixture Substances 0.000 claims description 12
- 244000017020 Ipomoea batatas Species 0.000 claims description 10
- 235000002678 Ipomoea batatas Nutrition 0.000 claims description 10
- 240000004922 Vigna radiata Species 0.000 claims description 10
- 235000010721 Vigna radiata var radiata Nutrition 0.000 claims description 10
- 235000011469 Vigna radiata var sublobata Nutrition 0.000 claims description 10
- 238000004140 cleaning Methods 0.000 claims description 10
- 238000004806 packaging method and process Methods 0.000 claims description 10
- 229920001592 potato starch Polymers 0.000 claims description 10
- 235000021019 cranberries Nutrition 0.000 claims description 9
- 238000000034 method Methods 0.000 claims description 9
- 238000007605 air drying Methods 0.000 claims description 5
- 238000009835 boiling Methods 0.000 claims description 5
- 238000004108 freeze drying Methods 0.000 claims description 5
- 238000000227 grinding Methods 0.000 claims description 5
- 235000013336 milk Nutrition 0.000 claims description 5
- 239000008267 milk Substances 0.000 claims description 5
- 210000004080 milk Anatomy 0.000 claims description 5
- 235000011837 pasties Nutrition 0.000 claims description 5
- 238000002791 soaking Methods 0.000 claims description 5
- 239000000243 solution Substances 0.000 claims description 5
- 238000001291 vacuum drying Methods 0.000 claims description 5
- 230000010355 oscillation Effects 0.000 claims description 3
- 238000005057 refrigeration Methods 0.000 claims description 2
- 241000590002 Helicobacter pylori Species 0.000 abstract description 21
- 239000003814 drug Substances 0.000 abstract description 4
- 239000000126 substance Substances 0.000 abstract description 4
- 235000019605 sweet taste sensations Nutrition 0.000 abstract description 2
- 230000000052 comparative effect Effects 0.000 description 9
- 235000019082 Osmanthus Nutrition 0.000 description 6
- 241000333181 Osmanthus Species 0.000 description 6
- 238000001704 evaporation Methods 0.000 description 6
- 230000002265 prevention Effects 0.000 description 6
- 230000000844 anti-bacterial effect Effects 0.000 description 4
- 230000008020 evaporation Effects 0.000 description 3
- 230000036541 health Effects 0.000 description 3
- 208000015181 infectious disease Diseases 0.000 description 3
- 241000894006 Bacteria Species 0.000 description 2
- 229940124723 Helicobacter pylori vaccine Drugs 0.000 description 2
- 208000005718 Stomach Neoplasms Diseases 0.000 description 2
- 239000003242 anti bacterial agent Substances 0.000 description 2
- 229940088710 antibiotic agent Drugs 0.000 description 2
- 229940079593 drug Drugs 0.000 description 2
- 206010017758 gastric cancer Diseases 0.000 description 2
- 239000003755 preservative agent Substances 0.000 description 2
- 201000011549 stomach cancer Diseases 0.000 description 2
- 208000004300 Atrophic Gastritis Diseases 0.000 description 1
- 206010006326 Breath odour Diseases 0.000 description 1
- 208000006558 Dental Calculus Diseases 0.000 description 1
- 206010059866 Drug resistance Diseases 0.000 description 1
- 208000036495 Gastritis atrophic Diseases 0.000 description 1
- 208000032139 Halitosis Diseases 0.000 description 1
- 206010054272 Helicobacter gastritis Diseases 0.000 description 1
- 206010061218 Inflammation Diseases 0.000 description 1
- 206010025323 Lymphomas Diseases 0.000 description 1
- 208000007107 Stomach Ulcer Diseases 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- 208000025865 Ulcer Diseases 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 244000052616 bacterial pathogen Species 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000011230 binding agent Substances 0.000 description 1
- 230000003115 biocidal effect Effects 0.000 description 1
- 208000016644 chronic atrophic gastritis Diseases 0.000 description 1
- 235000020237 cranberry extract Nutrition 0.000 description 1
- 238000000354 decomposition reaction Methods 0.000 description 1
- 230000003467 diminishing effect Effects 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 230000002183 duodenal effect Effects 0.000 description 1
- 208000000718 duodenal ulcer Diseases 0.000 description 1
- 230000002550 fecal effect Effects 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000013355 food flavoring agent Nutrition 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 230000002496 gastric effect Effects 0.000 description 1
- 201000011587 gastric lymphoma Diseases 0.000 description 1
- 201000005917 gastric ulcer Diseases 0.000 description 1
- 210000001035 gastrointestinal tract Anatomy 0.000 description 1
- 230000036737 immune function Effects 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 230000004054 inflammatory process Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 230000001589 lymphoproliferative effect Effects 0.000 description 1
- 230000007721 medicinal effect Effects 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 239000002324 mouth wash Substances 0.000 description 1
- 229940051866 mouthwash Drugs 0.000 description 1
- 231100000252 nontoxic Toxicity 0.000 description 1
- 230000003000 nontoxic effect Effects 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 210000003296 saliva Anatomy 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 208000024891 symptom Diseases 0.000 description 1
- 229940034610 toothpaste Drugs 0.000 description 1
- 239000000606 toothpaste Substances 0.000 description 1
- 231100000397 ulcer Toxicity 0.000 description 1
- 238000002604 ultrasonography Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/48—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/02—Apparatus specially adapted for manufacture or treatment of sweetmeats or confectionery; Accessories therefor
- A23G3/20—Apparatus for coating or filling sweetmeats or confectionery
- A23G3/2007—Manufacture of filled articles, composite articles, multi-layered articles
- A23G3/2023—Manufacture of filled articles, composite articles, multi-layered articles the material being shaped at least partially in a mould, in the hollows of a surface, a drum, an endless band or by drop-by-drop casting or dispensing of the materials on a surface or an article being completed
- A23G3/203—Apparatus for laying down the liquid, pasty or solid materials in moulds or drop-by-drop, on a surface or an article being completed, optionally with the associated heating, cooling, proportioning, cutting cast-tail, antidripping device
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/42—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds characterised by the carbohydrates used, e.g. polysaccharides
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Inorganic Chemistry (AREA)
- Health & Medical Sciences (AREA)
- Molecular Biology (AREA)
- Botany (AREA)
- Medicines Containing Plant Substances (AREA)
- Confectionery (AREA)
Abstract
本发明公开了一种抗幽门螺杆菌的软糖及其制备方法,该软糖包括如下以重量份数计的原料:洋甘菊70‑150份、桂花30‑50份、蔓越莓10‑50份、甘草酸苷0.5‑2份、淀粉10‑30份、去离子水100‑300份、乙醇10‑50份、魔芋胶0.5‑6份以及大蒜素0.5‑2份。该软糖味道甜美,具有有效的抗幽门螺杆菌作用;并且不含有化学制剂,减轻了产品对孩子身体产生的化学负担,还解决了孩子吃药困难的问题。
Description
技术领域
本发明涉及卫生防护以及保健品技术领域,特别是涉及一种抗幽门螺杆菌的软糖及其制备方法。
背景技术
幽门螺杆菌是一种唯一可以在人胃中生存的细菌,类属于微厌氧的革兰氏阴性杆菌。幽门螺旋杆菌是通过粪口途径以及口口途径进行传播的,其不容易传染给成年人,但存在容易传染给儿童的风险。经调查统计,世界有多半人口受到过幽门螺杆菌的感染,人们通常是在幼年时期受到感染,5岁以下的儿童感染率高达到50%。虽然多数感染者并无并发症,但是几乎均存在幽门螺杆菌胃炎,其病进一步会引起胃、十二指肠及消化道溃疡与淋巴增生性胃淋巴瘤以及胃癌。研究还指出,初次感染幽门螺杆菌年龄较早的人群引气萎缩性胃炎及胃癌的概率将会更高。并且人们在被幽门螺杆菌感染后,其还会存活在牙垢与唾液中,使得人们常会出现口臭以及其他牙科症状。这不仅危害了人们的口腔健康,还影响了人们正常的生活。因此,对于幽门螺旋杆菌的预防以及感染人们都应当给予高度重视。
目前幽门螺杆菌疫苗还在实验阶段,医院多采用抗生素联合多种药物治疗,虽然治疗有效,但这不仅对人体有副作用,还会对抗生素产生耐药性,尤其是对小孩子而言,这具有较大的安全风险。而在预防方面,市面上开始出现一些抗幽门螺杆菌的口腔护理产品,诸如牙膏、口服液以及漱口水,但是其普遍都具有复杂的成分、较多的添加剂,并且还存在味道刺激、难以入口等问题,极大地影响了人们的使用感。
发明内容
本发明主要目的是解决上述问题,提供一种使用方便、味道甜美以及安全有效的软糖,致力于幽门螺杆菌的预防研究。
本发明提供一种抗幽门螺杆菌的软糖,其具体包括如下以重量份数计的原料:洋甘菊70-150份、桂花30-50份、蔓越莓10-50份、甘草酸苷0.5-2份、淀粉10-30份、去离子水100-300份、乙醇10-50份、魔芋胶0.5-6份以及大蒜素0.5-2份。
优选地,所述的淀粉选自绿豆淀粉和甘薯淀粉,其中绿豆淀粉与甘薯淀粉的质量比为(7-10):1。
基于上述方案的改进,本发明还提供了一种抗幽门螺杆菌的软糖的制备方法,其具体包括如下步骤:
(1)洋甘菊和桂花的混合精油的制备:将洋甘菊和桂花清洗干净,去掉泥根和树干,剪断洋甘菊的花序和末端软叶状花茎,将其与桂花和去离子水一起放入搅碎机中破碎;然后用筛网进行固液分离,并将残余的洋甘菊和桂花碎渣再次与去离子水混合,进行破碎并固液分离,反复几次后,将上述固液分离获取的溶液混合;然后加热煮沸、进行蒸馏,即提取出洋甘菊和桂花的混合精油,将其命名为P1;
(2)蔓越莓粉的提取:将蔓越莓清洗干净,挑出腐烂破碎的蔓越莓,将新鲜的蔓越莓放入体积浓度15-30%的乙醇浸泡1-2h,取出晾干,在35-45℃焙干,研磨呈粉末,即得到蔓越莓粉;然后用去离子水加热溶解甘草酸苷,将其加入到蔓越莓粉中搅拌,得到膏状蔓越莓粉,冷冻干燥,为P2;
(3)淀粉乳的调制:首先将大蒜素和乙醇混合均匀,进行超声震荡,直至形成一种均一的混合液,将其命名为P3,备用;然后将绿豆淀粉和甘薯淀粉混合均匀,然后少量多次的加入去离子水,搅拌成均匀地浆液,再进行低温加热,加入魔芋胶,使混合液逐渐化为更粘稠的浆体;然后在快速搅拌下,加入上述步骤中所制备的P1、P2和P3并搅拌均匀,并将其转移至预热好的真空干燥箱中,进行减压加热将混合液中的乙醇蒸发出去,然后关闭加热器;
(4)成型包装:将上述制备好的产物倒入不同形状的模具中,然后放入冷藏室冷却;冷却后进行脱模、包装,即可得到一种抗幽门螺杆菌的软糖。
优选地,步骤(1)所述提取的P1占洋甘菊和桂花总质量的1%-3%。
优选地,步骤(1)所述的边加热边超声为在10kHz超声频率、40-70℃温度区间内,加热5-30min。
优选地,步骤(2)所述的提取的P3占蔓越莓总质量的5%-30%。
优选地,步骤(2)所述的加热为在45-70℃区间内,加热2-10min。
优选地,步骤(3)所述的低温加热为在50-60℃区间内,加热5-30min。
优选地,步骤(3)所述的减压加热为在0.05-0.08MPa大气压下,50-60℃区间内加热保温3-10min。其通过减压加热的方式,避免大蒜素等在高温条件下易分解成分的分解、失效,提高软糖的药用效果。
优选地,步骤(4)所述的冷却为在0-4℃下冷藏3-12h。
与现有技术相比,本发明的技术方案具有如下有益效果:
(1)本发明制备的一种抗幽门螺杆菌的软糖中含有多种有效的抗菌成分,不仅可以有效抑制幽门螺杆菌,还可以起到免疫保健、综合调节机体状态的功效。其中洋甘菊、桂花以及蔓越莓提取物对幽门螺杆菌具有明显防治效果,能够防治胃溃疡、十二指肠溃疡以及口腔环境中的多种疾病,提高免疫机能;大蒜素和甘草酸苷在本发明中充当多种角色,其不仅作为防腐剂和甜味增香剂,并且还具有加快新陈代谢、消炎解毒抗菌的功效。
(2)本发明制备的一种抗幽门螺杆菌的软糖不添加化学防腐剂、粘结剂、色素以及精制糖,而是采用粘性足、吸水性小的绿豆淀粉作为起胶重要组分,然后添加少量魔芋胶辅助胶化;还采用甘薯淀粉和蔓越莓进行调色,甘草酸苷进行调味,最后制成了一种深受孩子们喜爱的软糖保健品,不仅减轻了产品对孩子身体产生的化学负担,还解决了孩子吃药困难的问题。
(3)本发明制备的一种抗幽门螺杆菌的软糖,无毒、无副作用,是一种替代抗生素治疗的优选预防方式,可实现对幽门螺杆菌有效的预防和控制。
具体实施方式
为能进一步了解本发明的发明内容、特征及其优点,通过以下实施例以及对比例来进一步阐述。
实施例1
本发明实施例1制备出一种抗幽门螺杆菌的软糖,具体步骤如下:
(1)洋甘菊和桂花的混合精油的制备:将150份洋甘菊和50份桂花清洗干净,去掉泥根和树干,剪断洋甘菊的花序和末端软叶状花茎,将其与桂花和去离子水一起放入搅碎机中破碎;然后用筛网进行固液分离,并将残余的洋甘菊和桂花碎渣再次与去离子水混合,进行破碎并固液分离,反复4次后,将上述固液分离获取的溶液混合;然后加热煮沸、进行蒸馏,即提取出洋甘菊和桂花的混合精油,将其命名为P1;
(2)蔓越莓粉的提取:将40份蔓越莓清洗干净,挑出腐烂破碎的蔓越莓,将新鲜的蔓越莓放入体积浓度20%的乙醇浸泡1h,取出晾干,在40℃焙干,研磨呈粉末,即得到蔓越莓粉;然后在60℃用去离子水加热溶解2份甘草酸苷,将其加入到蔓越莓粉中搅拌,得到膏状蔓越莓粉,冷冻干燥,为P2;
(3)淀粉乳的调制:首先将2份大蒜素和5份乙醇混合均匀,放入带有加热装置的超声仪中,在10kHz超声频率、60℃温度区间内,进行20min超声震荡,直至形成一种均一的混合液,将其命名为P3,备用;然后将25份绿豆淀粉和5份甘薯淀粉混合均匀,少量多次的加入去离子水,搅拌成均匀地浆液,在45℃加热5min,加入3份魔芋胶,使混合液逐渐化为更粘稠的浆体;然后在快速搅拌下,加入上述步骤中所制备的P1、P2和P3并搅拌均匀,并将其转移至预热好的真空干燥箱中,在0.05MPa气压下,55℃下进行减压蒸发,将混合液中的乙醇蒸发出去,然后关闭加热器;
(4)成型包装:将上述制备好的产物倒入不同形状的模具中,放入冰箱室冷却;冷却后进行脱模、包装,即可得到一种可抗幽门螺杆菌的软糖。
实施例2
本发明实施例2制备出一种抗幽门螺杆菌的软糖,具体步骤如下:
(1)洋甘菊和桂花的混合精油的制备:将100份洋甘菊和40份桂花清洗干净,去掉泥根和树干,剪断洋甘菊的花序和末端软叶状花茎,将其与桂花和去离子水一起放入搅碎机中破碎;然后用筛网进行固液分离,并将残余的洋甘菊和桂花碎渣再次与去离子水混合,进行破碎并固液分离,反复4次后,将上述固液分离获取的溶液混合;然后加热煮沸、进行蒸馏,即提取出洋甘菊和桂花的混合精油,将其命名为P1;
(2)蔓越莓粉的提取:将40份蔓越莓清洗干净,挑出腐烂破碎的蔓越莓,将新鲜的蔓越莓放入体积浓度20%的乙醇浸泡1h,取出晾干,在40℃焙干,研磨呈粉末,即得到蔓越莓粉;然后在60℃用去离子水加热溶解2份甘草酸苷,将其加入到蔓越莓粉中搅拌,得到膏状蔓越莓粉,冷冻干燥,为P2;
(3)淀粉乳的调制:首先将1份大蒜素和5份乙醇混合均匀,放入带有加热装置的超声仪中,在10kHz超声频率、60℃温度区间内,进行20min超声震荡,直至形成一种均一的混合液,将其命名为P3,备用;然后将25份绿豆淀粉和4份甘薯淀粉混合均匀,少量多次的加入去离子水,搅拌成均匀地浆液,在45℃加热5min,加入2份魔芋胶,使混合液逐渐化为更粘稠的浆体;然后在快速搅拌下,加入上述步骤中所制备的P1、P2和P3并搅拌均匀,并将其转移至预热好的真空干燥箱中,在0.06MPa气压下,60℃下进行减压蒸发,将混合液中的乙醇蒸发出去,然后关闭加热器;
(4)成型包装:将上述制备好的产物倒入不同形状的模具中,放入冰箱室冷却;冷却后进行脱模、包装,即可得到一种可抗幽门螺杆菌的软糖。
实施例3
本发明实施例3制备出一种抗幽门螺杆菌的软糖,具体步骤如下:
(1)洋甘菊和桂花的混合精油的制备:将70份洋甘菊和30份桂花清洗干净,去掉泥根和树干,剪断洋甘菊的花序和末端软叶状花茎,将其与桂花和去离子水一起放入搅碎机中破碎;然后用筛网进行固液分离,并将残余的洋甘菊和桂花碎渣再次与去离子水混合,进行破碎并固液分离,反复4次后,将上述固液分离获取的溶液混合;然后加热煮沸、进行蒸馏,即提取出洋甘菊和桂花的混合精油,将其命名为P1;
(2)蔓越莓粉的提取:将40份蔓越莓清洗干净,挑出腐烂破碎的蔓越莓,将新鲜的蔓越莓放入体积浓度20%的乙醇浸泡1h,取出晾干,在40℃焙干,研磨呈粉末,即得到蔓越莓粉;然后在60℃用去离子水加热溶解2份甘草酸苷,将其加入到蔓越莓粉中搅拌,得到膏状蔓越莓粉,冷冻干燥,为P2;
(3)淀粉乳的调制:首先将1份大蒜素和5份乙醇混合均匀,放入带有加热装置的超声仪中,在10kHz超声频率、50℃温度区间内,进行20min超声震荡,直至形成一种均一的混合液,将其命名为P3,备用;然后将25份绿豆淀粉和3份甘薯淀粉混合均匀,少量多次的加入去离子水,搅拌成均匀地浆液,在45℃加热5min,加入1份魔芋胶,使混合液逐渐化为更粘稠的浆体;然后在快速搅拌下,加入上述步骤中所制备的P1、P2和P3并搅拌均匀,并将其转移至预热好的真空干燥箱中,在0.06MPa气压下,60℃下进行减压蒸发,将混合液中的乙醇蒸发出去,然后关闭加热器;
(4)成型包装:将上述制备好的产物倒入不同形状的模具中,放入冰箱室冷却;冷却后进行脱模、包装,即可得到一种可抗幽门螺杆菌的软糖。
对比例1
本发明对比例1所制备的抗幽门螺杆菌软糖与实施例3的区别在于没有添加蔓越莓。
对比例2
本发明对比例2所制备的抗幽门螺杆菌软糖与实施例3的区别在于没有添加洋甘菊和桂花。
对比例3
本发明对比例2所制备的抗幽门螺杆菌软糖与实施例3的区别在于没有添加大蒜素和甘草酸苷。
对本发明实施例1-3和对比例1-3所制备的一种抗幽门螺杆菌的软糖进行抗菌测试,本次实验菌株选自幽门螺杆菌,其菌株测试环境为0.25g软糖/1mL菌株,其作用效果具体如表1所示。
表1:实施例1-3和对比例1-3所制备的抗幽门螺杆菌软糖的抗菌率
由表1数据可以观察到,相较对比例1-3,本发明实施例1-3所制备的一种可抗幽门螺杆菌的软糖能有效抑制幽门螺杆菌的生长,具有良好的抗菌效果。
本发明所列举的各种原料,以及本发明各原料的上下区间取值,以及工艺参数(如温度、时间等)的上下区间取值都能实现本发明,在此不一一列举实施例。以上所述是本发明的优选实施方式而已,当然不能以此来限定本发明之权利范围,应当指出,对于本技术领域的普通技术人员来说,在不脱离本发明原理的前提下,还可以做出若干改进和变动,这些都属于本发明的保护范围。这些改进和变动也视为本发明的保护范围。
Claims (9)
1.一种抗幽门螺杆菌的软糖,其特征在于,所述的软糖具体包括如下以重量份数计的原料:洋甘菊70-150份、桂花30-50份、蔓越莓10-50份、甘草酸苷0.5-2份、淀粉10-30份、去离子水100-300份、乙醇10-50份、魔芋胶0.5-6份以及大蒜素0.5-2份。
2.根据权利要求1所述的一种抗幽门螺杆菌的软糖,其特征在于,所述的淀粉选自绿豆淀粉和甘薯淀粉,其中绿豆淀粉与甘薯淀粉的质量比为(7-10):1。
3.一种如权利要求2所述的抗幽门螺杆菌的软糖的制备方法,其特征在于,所述制备方法如下:
(1)洋甘菊和桂花的混合精油的制备:将洋甘菊和桂花清洗干净,去掉泥根和树干,剪断洋甘菊的花序和末端软叶状花茎,将其与桂花和去离子水一起放入搅碎机中破碎;然后用筛网进行固液分离,并将残余的洋甘菊和桂花碎渣再次与去离子水混合,进行破碎并固液分离,反复几次后,将上述固液分离获取的溶液混合;然后加热煮沸、进行蒸馏,即提取出洋甘菊和桂花的混合精油,将其命名为P1;
(2)蔓越莓粉的提取:将蔓越莓清洗干净,挑出腐烂破碎的蔓越莓,将新鲜的蔓越莓放入体积浓度15-30%的乙醇浸泡1-2h,取出晾干,在35-45℃焙干,研磨呈粉末,即得到蔓越莓粉;然后用去离子水加热溶解甘草酸苷,将其加入到蔓越莓粉中搅拌,得到膏状蔓越莓粉,冷冻干燥,为P2;
(3)淀粉乳的调制:首先将大蒜素和乙醇混合均匀,进行超声震荡,直至形成一种均一的混合液,将其命名为P3,备用;然后将绿豆淀粉和甘薯淀粉混合均匀,然后少量多次的加入去离子水,搅拌成均匀地浆液,再进行低温加热,加入魔芋胶,使混合液逐渐化为更粘稠的浆体;然后在快速搅拌下,加入上述步骤中所制备的P1、P2和P3并搅拌均匀,并将其转移至预热好的真空干燥箱中,进行减压加热将混合液中的乙醇蒸发出去,然后关闭加热器;
(4)成型包装:将上述制备好的产物倒入不同形状的模具中,然后放入冷藏室冷却;冷却后进行脱模、包装,即可得到一种抗幽门螺杆菌的软糖。
4.根据权利要求3所述的抗幽门螺杆菌的软糖的制备方法,其特征在于,步骤(1)所述提取的P1占总洋甘菊和桂花总质量的1%-3%。
5.根据权利要求3所述的抗幽门螺杆菌的软糖的制备方法,其特征在于,步骤(2)所述的提取的P2占蔓越莓和甘草酸苷总质量的5%-30%。
6.根据权利要求3所述的抗幽门螺杆菌的软糖的制备方法,其特征在于,步骤(2)所述的加热为在45-70℃区间内,加热2-10min。
7.根据权利要求3所述的抗幽门螺杆菌的软糖的制备方法,其特征在于,步骤(3)所述的低温加热为在50-60℃区间内,加热5-30min。
8.根据权利要求3所述的抗幽门螺杆菌的软糖的制备方法,其特征在于,步骤(3)所述的减压加热为在0.05-0.08MPa大气压下,50-60℃区间内加热保温3-10min。
9.根据权利要求3所述的一种可抗幽门螺杆菌的软糖的制备方法,其特征在于,步骤(4)所述的冷却为在0-4℃下冷藏3-12h。
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN202011521642.8A CN112515029A (zh) | 2020-12-21 | 2020-12-21 | 一种抗幽门螺杆菌的软糖及其制备方法 |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN202011521642.8A CN112515029A (zh) | 2020-12-21 | 2020-12-21 | 一种抗幽门螺杆菌的软糖及其制备方法 |
Publications (1)
Publication Number | Publication Date |
---|---|
CN112515029A true CN112515029A (zh) | 2021-03-19 |
Family
ID=75002150
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CN202011521642.8A Withdrawn CN112515029A (zh) | 2020-12-21 | 2020-12-21 | 一种抗幽门螺杆菌的软糖及其制备方法 |
Country Status (1)
Country | Link |
---|---|
CN (1) | CN112515029A (zh) |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN113080450A (zh) * | 2021-04-13 | 2021-07-09 | 花开星辰化妆品(浙江)有限公司 | 一种抑制杀灭幽门螺杆菌保健食品及其制备方法 |
-
2020
- 2020-12-21 CN CN202011521642.8A patent/CN112515029A/zh not_active Withdrawn
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN113080450A (zh) * | 2021-04-13 | 2021-07-09 | 花开星辰化妆品(浙江)有限公司 | 一种抑制杀灭幽门螺杆菌保健食品及其制备方法 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
CN101273778A (zh) | 金银花凉茶及其制备方法 | |
CN105533574A (zh) | 一种排毒纤体青梅果及其制作工艺 | |
CN109674845A (zh) | 一种利用复合菌种发酵制备淡豆豉的方法和应用 | |
CN1389130A (zh) | 营养凉茶及其制备方法 | |
CN103349046A (zh) | 一种龙舌面包的制作方法 | |
CN101816790B (zh) | 治疗放射性口干症的喷雾剂及其制备方法 | |
CN112515029A (zh) | 一种抗幽门螺杆菌的软糖及其制备方法 | |
CN105961976A (zh) | 菊花山楂茶醋饮料的生产方法 | |
JPH11130692A (ja) | カバノアナタケ抽出物を含有する注射液及びその他の薬 剤並びに健康飲食製品 | |
CN109247570A (zh) | 一种猴头菇胃动力酵素及其制备方法 | |
CN108671212A (zh) | 一种治疗口腔溃疡的口香糖含片及其制备方法 | |
JP2011173857A (ja) | コウゾ抽出物を含む免疫機能強化用組成物 | |
JP2010063390A (ja) | 飲食品 | |
CN116603041A (zh) | 一种治疗消化不良和抗幽门螺杆菌的中药组合物 | |
CN103892028B (zh) | 抗口腔幽门螺杆菌口香糖及制备方法 | |
CN101657207B (zh) | 幽门螺杆菌除菌剂 | |
KR101844591B1 (ko) | 진생 베리를 이용한 경옥고 제조방법 및 이에 따라 제조된 경옥고 | |
KR20190104683A (ko) | 유황(황금단)의 제조법 | |
WO2020141841A1 (ko) | 수용성 탄닌산을 함유하는 식욕억제용 구강용 조성물 및 그 제조방법 | |
CN111529642A (zh) | 一种儿童中药棒棒膏及其制作方法 | |
CN103583768B (zh) | 一种保健糖的组合物及其制作方法 | |
CN114712436B (zh) | 一种抗幽门螺旋杆菌的复合物及其制备方法和应用 | |
CN105961798A (zh) | 一种具有降糖功效的水果蜜饯及其制备方法 | |
JP2006290794A (ja) | 抗ヘリコバクター・ピロリ活性を有する植物発酵物 | |
CN106937966A (zh) | 养胃膏及其制备方法 |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
PB01 | Publication | ||
PB01 | Publication | ||
SE01 | Entry into force of request for substantive examination | ||
SE01 | Entry into force of request for substantive examination | ||
WW01 | Invention patent application withdrawn after publication | ||
WW01 | Invention patent application withdrawn after publication |
Application publication date: 20210319 |