CN113951363A - Sea-buckthorn and ginseng tablet candy and preparation method thereof - Google Patents
Sea-buckthorn and ginseng tablet candy and preparation method thereof Download PDFInfo
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/48—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/364—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing microorganisms or enzymes; containing paramedical or dietetical agents, e.g. vitamins
- A23G3/366—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing microorganisms or enzymes; containing paramedical or dietetical agents, e.g. vitamins containing microorganisms, enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/50—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by shape, structure or physical form, e.g. products with supported structure
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/51—Bifidobacterium
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- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Inorganic Chemistry (AREA)
- Botany (AREA)
- Health & Medical Sciences (AREA)
- Microbiology (AREA)
- Nutrition Science (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Medicines Containing Material From Animals Or Micro-Organisms (AREA)
Abstract
The invention discloses a sea-buckthorn ginseng tablet candy and a preparation method thereof, wherein the tablet candy is prepared from the following raw materials in parts by weight: 15-25 parts of white gourd, 5-10 parts of ginseng, 10-15 parts of cordyceps militaris, 5-10 parts of sea buckthorn, 1-5 parts of corn stigma, 10-14 parts of Chinese yam, 6-10 parts of Chinese date, 10-20 parts of rhizoma polygonati, 6-12 parts of semen cassiae, 8-12 parts of medlar, 6-10 parts of chrysanthemum, 5-9 parts of gardenia, 0.05-0.15 part of xylitol, 0.03-0.07 part of maltodextrin, 0.2-0.3 part of magnesium stearate, 0.1-0.3 part of freeze-dried bifidobacterium powder, 0.3-0.5 part of freeze-dried yeast powder and 8-12 parts of corn starch. The tablet candy prepared by the fermentation technology can remove blood vessel garbage, effectively regulate plasma cholesterol, reduce the content of cholesterol in blood vessel walls, prevent hyperlipidemia and atherosclerosis, effectively soften blood vessel walls and has obvious effect on regulating patients with hypertension.
Description
Technical Field
The invention belongs to the technical field of food, and particularly relates to a sea-buckthorn ginseng tablet candy.
Background
The pressed candy is also called as powder candy or tablet candy, and is also often called as soda candy, which has various flavors and is convenient to carry and popular with consumers.
With the continuous improvement of the quality of life, the attention of the public on the health of food and drink is continuously improved, and the requirements on the tablet candy are developed towards the direction of functionalization. Particularly, in the current society, people hope to obtain more nutrition from diet so as to enhance the immune function of the body and promote the health of the human body.
Along with the acceleration of life rhythm and the habit of unhealthy diet, people suffering from hypertension, hyperglycemia and hyperlipidemia with different degrees are more and more, and the trend of the development of the people is younger, any one of the three symptoms appears, the three-high disease is easy to form, the three-high disease is easy to be converted into cardiovascular and cerebrovascular diseases, the morbidity and the mortality of the three-high disease are very high, and the three-high disease is called as a silent killer for human health. How to prevent and produce the selenium supplement is the key point for scientific selenium supplement.
The tumor is treated by radiotherapy and chemotherapy, and the hypertension, hyperglycemia and hyperlipidemia patients are treated by taking the medicines for reducing blood pressure, blood sugar and blood fat for a long time. Particularly, the liver and kidney are directly and irreversibly damaged, so that the clinical treatment can be conducted in an anecdotal environment of 'no use, common use and no use'.
Disclosure of Invention
The invention mainly solves the technical problem of providing the sea-buckthorn ginseng tablet candy and the preparation method thereof, the tablet candy prepared by adopting the fermentation technology can clear blood vessel garbage, effectively regulate plasma cholesterol, reduce the cholesterol content in blood vessel walls, prevent hyperlipidemia and atherosclerosis, effectively soften blood vessel walls and have obvious effect on regulating patients with hypertension.
In order to solve the technical problems, the invention adopts a technical scheme that:
a sea buckthorn ginseng tablet candy is prepared from raw materials including one or more of food, medicine and food dual-purpose or new resource food and composite bacteria.
Preferably, the composite bacteria are bifidobacteria and yeast, and further preferably, the ratio of the bifidobacteria to the yeast is 1: (1-3).
The sea-buckthorn ginseng tablet candy is prepared from the following raw materials in parts by weight: 15-25 parts of white gourd, 5-10 parts of ginseng, 10-15 parts of cordyceps militaris, 5-10 parts of sea buckthorn, 1-5 parts of corn stigma, 10-14 parts of Chinese yam, 6-10 parts of Chinese date, 10-20 parts of rhizoma polygonati, 6-12 parts of semen cassiae, 8-12 parts of medlar, 6-10 parts of chrysanthemum, 5-9 parts of gardenia, 0.05-0.15 part of xylitol, 0.03-0.07 part of maltodextrin, 0.2-0.3 part of magnesium stearate, 0.1-0.3 part of freeze-dried bifidobacterium powder, 0.3-0.5 part of freeze-dried yeast powder and 8-12 parts of corn starch.
A preparation method of sea-buckthorn ginseng tablet candy comprises the following steps: comprises the step of fermenting by compound bacteria; preferably, the composite bacteria are bifidobacteria and yeast, and further preferably, the ratio of the bifidobacteria to the yeast is 1: (1-3).
A preparation method of sea-buckthorn ginseng tablet candy comprises the following steps:
s1, weighing 15-25 parts of white gourd, 5-10 parts of ginseng, 10-15 parts of cordyceps militaris, 5-10 parts of sea buckthorn, 1-5 parts of corn stigma, 10-14 parts of Chinese yam, 6-10 parts of Chinese date, 10-20 parts of rhizoma polygonati, 6-12 parts of semen cassiae, 8-12 parts of medlar, 6-10 parts of chrysanthemum and 5-9 parts of cape jasmine according to the weight parts, putting the mixture into a crusher for crushing and homogenizing, taking out and putting the mixture into a blending cylinder;
s2, weighing 0.05-0.15 part of xylitol, 0.03-0.07 part of maltodextrin, 0.2-0.3 part of magnesium stearate, 0.1-0.3 part of freeze-dried bifidobacterium powder, 0.3-0.5 part of freeze-dried yeast powder and 8-12 parts of corn starch in parts by weight, and putting into a blending tank;
s3, adding water into the blending tank, uniformly stirring, mixing, taking out, and putting the mixed raw materials into a fermentation tank for constant-temperature anaerobic fermentation;
s4, after the fermentation is finished, taking out the raw materials and putting the raw materials into a dryer for drying;
and S5, putting the dried raw materials into a granulator for granulation, tabletting and coating to obtain the tabletted candies.
Further, the homogenizing pressure in the step S1 is 15 to 25 Mpa.
Further, the powder in S1 is crushed to 60 mesh and sieved.
Further, the time of the constant-temperature anaerobic fermentation in the step S3 is 14-16 days, and the temperature is 37-39 ℃.
Further, the water in the step S3 is deionized water.
Further, the drying temperature in S4 is maintained below 50 ℃.
Further, the tablet press used in the step S5 is a multi-stroke rotary tablet press.
The invention has the following beneficial effects:
1. the raw materials of the invention are common food materials or materials with homology of medicine and food, the safety is high, and no side effect is caused;
2. the sea-buckthorn ginseng tablet candy has good effects of nourishing spleen and lung, strengthening kidney, preventing hypertension, hyperglycemia and hyperlipidemia, improving immunity and the like, has high economic value and social value, and has strong market competitive advantage.
3. The sea-buckthorn ginseng tablet candy provided by the invention adopts a material with dual purposes of medicine and food or a new food resource, and is combined with compound fermentation treatment of bifidobacterium and saccharomycetes, so that the obtained product has obvious effects on hypertension, hyperlipidemia and hypercholesterolemia.
Detailed Description
The following detailed description of the preferred embodiments of the present invention is provided to enable those skilled in the art to more readily understand the advantages and features of the present invention, and to clearly and unequivocally define the scope of the present invention.
The first embodiment is as follows:
s1, weighing 15 parts of white gourd, 5 parts of ginseng, 10 parts of cordyceps militaris, 5 parts of sea-buckthorn, 1 part of corn stigma, 10 parts of Chinese yam, 6 parts of Chinese date, 10 parts of rhizoma polygonati, 6 parts of semen cassiae, 8 parts of medlar, 6 parts of chrysanthemum and 5 parts of cape jasmine according to the weight parts, putting the mixture into a crusher for crushing and homogenizing, wherein the homogenizing pressure is 15Mpa, crushing the mixture to 60 meshes, sieving the powder, taking the powder out, and putting the powder into a blending cylinder;
s2, weighing 0.05 part of xylitol, 0.03 part of maltodextrin, 0.2 part of magnesium stearate, 0.1 part of freeze-dried bifidobacterium powder, 0.3 part of freeze-dried yeast powder and 8 parts of corn starch according to the parts by weight, and putting into a blending tank;
s3, adding deionized water into the blending tank, uniformly stirring, mixing, taking out, and putting the mixed raw materials into a fermentation tank for 14 days of constant-temperature anaerobic fermentation at 37 ℃;
s4, after fermentation, taking out the raw materials, and putting the raw materials into a dryer for drying, wherein the drying temperature is kept below 50 ℃;
and S5, granulating the dried raw materials in a granulator, tabletting by using a multi-punch rotary tablet press, and coating to obtain the tabletted candy.
The functional evaluation was performed according to the method of "technical Specification for examination and evaluation of health food" (2003 edition). The functional tabletted sweets were tested in a population of 40-80 years of age, where 50% of men and 50% of women were taking 1 tablet (200 mg/tablet) per person each time three times a day, a 5mmHg reduction in diastolic or systolic blood pressure was effective, and a 5% or more reduction in hyperlipidemia and hypercholesterolemia was effective, with the results shown in the following table:
example two:
s1, weighing 20 parts of white gourd, 6 parts of ginseng, 13 parts of cordyceps militaris, 7 parts of sea-buckthorn, 3 parts of corn stigma, 12 parts of Chinese yam, 8 parts of Chinese date, 15 parts of rhizoma polygonati, 9 parts of semen cassiae, 10 parts of medlar, 8 parts of chrysanthemum and 7 parts of cape jasmine fruit according to the weight parts, putting the mixture into a crusher for crushing and homogenizing, wherein the homogenizing pressure is 20Mpa, crushing the mixture to 60 meshes, sieving the powder, taking the powder out, and putting the powder into a blending cylinder;
s2, weighing 0.1 part of xylitol, 0.05 part of maltodextrin, 0.25 part of magnesium stearate, 0.2 part of freeze-dried bifidobacterium powder, 0.4 part of freeze-dried yeast powder and 10 parts of corn starch according to the parts by weight, and putting into a blending tank;
s3, adding deionized water into the blending tank, uniformly stirring, mixing, taking out, and placing the mixed raw materials into a fermentation tank for constant-temperature anaerobic fermentation at 38 ℃ for 15 days;
s4, after fermentation, taking out the raw materials, and putting the raw materials into a dryer for drying, wherein the drying temperature is kept below 50 ℃;
and S5, granulating the dried raw materials in a granulator, tabletting by using a multi-punch rotary tablet press, and coating to obtain the tabletted candy.
The effects on hypertension, hyperlipidemia and hypercholesterolemia are similar to those of the examples.
Example three:
s1, weighing 25 parts of white gourd, 10 parts of ginseng, 15 parts of cordyceps militaris, 10 parts of sea-buckthorn, 5 parts of corn stigma, 14 parts of Chinese yam, 10 parts of Chinese date, 20 parts of rhizoma polygonati, 12 parts of semen cassiae, 12 parts of medlar, 10 parts of chrysanthemum and 9 parts of cape jasmine fruit according to the weight parts, putting the mixture into a crusher for crushing and homogenizing, wherein the homogenizing pressure is 25Mpa, crushing the mixture to 60 meshes, sieving the powder, taking the powder out, and putting the powder into a blending cylinder;
s2, weighing 0.15 part of xylitol, 0.07 part of maltodextrin, 0.3 part of magnesium stearate, 0.3 part of freeze-dried bifidobacterium powder, 0.5 part of freeze-dried yeast powder and 12 parts of corn starch according to the parts by weight, and putting into a blending tank;
s3, adding deionized water into the blending tank, uniformly stirring, mixing, taking out, and putting the mixed raw materials into a fermentation tank for 16 days of constant-temperature anaerobic fermentation at 39 ℃;
s4, after fermentation, taking out the raw materials, and putting the raw materials into a dryer for drying, wherein the drying temperature is kept below 50 ℃;
and S5, granulating the dried raw materials in a granulator, tabletting by using a multi-punch rotary tablet press, and coating to obtain the tabletted candy.
The effects on hypertension, hyperlipidemia and hypercholesterolemia are similar to those of the examples.
Comparative example 1
The difference from the first example is that in S2, only 0.6 parts of freeze-dried bifidobacterium powder is used, and no freeze-dried yeast powder is used.
The test was carried out according to the method of example one. Compared with the embodiment of the tablet candy, the tablet candy has obviously reduced effects on hypertension, hyperlipidemia and hypercholesterolemia.
Comparative example No. two
The difference from the first example is that in S2, only 0.6 parts of freeze-dried yeast powder is used, and freeze-dried bifidobacterium powder is not used.
The test was carried out according to the method of example one. Compared with the tabletted candy in the example, the effects on hypertension, hyperlipidemia and hypercholesterolemia are obviously reduced.
Comparative example No. three
The difference from the first embodiment is that in the step S1, the sea-buckthorn and the medlar are respectively replaced by the Chinese-dates and the longans, that is, the sea-buckthorn and the medlar are not contained, the Chinese-dates are changed from 8 parts to 1 part, the longans are 10 parts, and the rest is the same as the first embodiment.
According to the method of example one, the effect on hypertension, hyperlipidemia, and hypercholesterolemia was significantly reduced compared to example one.
Research results show that the sea-buckthorn and the medlar have irreplaceable effects in the raw materials. Meanwhile, the bifidobacterium and the microzyme are not indispensable in the fermentation process of the compound bacteria.
The above description is only an embodiment of the present invention, and not intended to limit the scope of the present invention, and all equivalent structural changes made by using the contents of the present specification, or any other related technical fields directly or indirectly, are included in the scope of the present invention.
Claims (10)
1. A sea-buckthorn ginseng tablet candy is characterized in that: the raw materials of the tablet candy comprise one or more of food, medicine and food dual-purpose or new resource food and compound bacteria.
2. The seabuckthorn ginseng tabletted candy according to claim 1, wherein the seabuckthorn ginseng tabletted candy comprises: the composite bacteria are bifidobacteria and yeast, preferably the proportion of the bifidobacteria to the yeast is 1: (1-3).
3. The sea buckthorn ginseng tabletted candy according to claim 1 or 3, wherein:
the tablet candy is prepared from the following raw materials in parts by weight: 15-25 parts of white gourd, 5-10 parts of ginseng, 10-15 parts of cordyceps militaris, 5-10 parts of sea buckthorn, 1-5 parts of corn stigma, 10-14 parts of Chinese yam, 6-10 parts of Chinese date, 10-20 parts of rhizoma polygonati, 6-12 parts of semen cassiae, 8-12 parts of medlar, 6-10 parts of chrysanthemum, 5-9 parts of gardenia, 0.05-0.15 part of xylitol, 0.03-0.07 part of maltodextrin, 0.2-0.3 part of magnesium stearate, 0.1-0.3 part of freeze-dried bifidobacterium powder, 0.3-0.5 part of freeze-dried yeast powder and 8-12 parts of corn starch.
4. The method for preparing the seabuckthorn ginseng tablet candy according to any one of claims 1 to 3, wherein the method comprises the following steps: comprises the step of fermenting by compound bacteria; preferably, the composite bacteria are bifidobacteria and yeast, and further preferably, the ratio of the bifidobacteria to the yeast is 1: (1-3).
5. The method for preparing the sea buckthorn ginseng tabletted candy according to claim 4, wherein the method comprises the following steps: the method comprises the following steps:
s1, weighing 15-25 parts of white gourd, 5-10 parts of ginseng, 10-15 parts of cordyceps militaris, 5-10 parts of sea buckthorn, 1-5 parts of corn stigma, 10-14 parts of Chinese yam, 6-10 parts of Chinese date, 10-20 parts of rhizoma polygonati, 6-12 parts of semen cassiae, 8-12 parts of medlar, 6-10 parts of chrysanthemum and 5-9 parts of cape jasmine according to the weight parts, putting the mixture into a crusher for crushing and homogenizing, taking out and putting the mixture into a blending cylinder;
s2, weighing 0.05-0.15 part of xylitol, 0.03-0.07 part of maltodextrin, 0.2-0.3 part of magnesium stearate, 0.1-0.3 part of freeze-dried bifidobacterium powder, 0.3-0.5 part of freeze-dried yeast powder and 8-12 parts of corn starch in parts by weight, and putting into a blending tank;
s3, adding water into the blending tank, uniformly stirring, mixing, taking out, and putting the mixed raw materials into a fermentation tank for constant-temperature anaerobic fermentation;
s4, after the fermentation is finished, taking out the raw materials and putting the raw materials into a dryer for drying;
and S5, putting the dried raw materials into a granulator for granulation, tabletting and coating to obtain the tabletted candies.
6. The method for preparing the seabuckthorn ginseng tablet candy according to claim 4, wherein the method comprises the following steps: and the homogenizing pressure in the step S1 is 15-25 MPa.
7. The method for preparing the seabuckthorn ginseng tablet candy according to claim 4, wherein the method comprises the following steps: crushing the powder in S1 to 60 meshes and sieving the powder.
8. The method for preparing the seabuckthorn ginseng tablet candy according to claim 4, wherein the method comprises the following steps: and in the step S3, the constant-temperature anaerobic fermentation time is 14-16 days, and the temperature is 37-39 ℃.
9. The method for preparing the seabuckthorn ginseng tablet candy according to claim 4, wherein the method comprises the following steps: the water in the step S3 is deionized water.
10. The method for preparing the seabuckthorn ginseng tablet candy according to claim 4, wherein the method comprises the following steps: the drying temperature in the S4 is maintained below 50 ℃;
and/or, the tablet press used in step S5 is a multi-stroke rotary tablet press.
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| CN115644295A (en) * | 2022-11-12 | 2023-01-31 | 谢祥春 | Process for preparing blood pressure lowering candy tablet from pure plant |
| CN115836703A (en) * | 2022-11-29 | 2023-03-24 | 张大文 | Ginseng sea-buckthorn seed oil tablet candy |
| CN117413882A (en) * | 2023-12-19 | 2024-01-19 | 中北大学德州产业技术研究院 | Preparation process of pressed candy containing sea buckthorn active ingredient |
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