CN114797525A - Method for compounding and uniformly mixing ultrafine powder in direct mixing mode - Google Patents
Method for compounding and uniformly mixing ultrafine powder in direct mixing mode Download PDFInfo
- Publication number
- CN114797525A CN114797525A CN202210522366.XA CN202210522366A CN114797525A CN 114797525 A CN114797525 A CN 114797525A CN 202210522366 A CN202210522366 A CN 202210522366A CN 114797525 A CN114797525 A CN 114797525A
- Authority
- CN
- China
- Prior art keywords
- powder
- food
- mixing
- preparation
- auxiliary materials
- 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.)
- Pending
Links
- 239000000843 powder Substances 0.000 title claims abstract description 166
- 238000002156 mixing Methods 0.000 title claims abstract description 81
- 238000000034 method Methods 0.000 title claims abstract description 45
- 238000013329 compounding Methods 0.000 title claims abstract description 18
- 238000002360 preparation method Methods 0.000 claims abstract description 77
- 239000000463 material Substances 0.000 claims abstract description 68
- 235000013305 food Nutrition 0.000 claims abstract description 46
- 238000007873 sieving Methods 0.000 claims abstract description 21
- 239000002671 adjuvant Substances 0.000 claims abstract description 4
- 239000000203 mixture Substances 0.000 claims description 22
- 230000008569 process Effects 0.000 abstract description 26
- 239000003826 tablet Substances 0.000 abstract description 22
- 239000002994 raw material Substances 0.000 abstract description 15
- 239000007787 solid Substances 0.000 abstract description 13
- 239000002775 capsule Substances 0.000 abstract description 7
- 235000013361 beverage Nutrition 0.000 abstract description 4
- 238000002474 experimental method Methods 0.000 description 28
- 239000000845 maltitol Substances 0.000 description 23
- VQHSOMBJVWLPSR-WUJBLJFYSA-N maltitol Chemical compound OC[C@H](O)[C@@H](O)[C@@H]([C@H](O)CO)O[C@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O VQHSOMBJVWLPSR-WUJBLJFYSA-N 0.000 description 23
- 235000010449 maltitol Nutrition 0.000 description 23
- 229940035436 maltitol Drugs 0.000 description 23
- 239000008187 granular material Substances 0.000 description 22
- 239000002245 particle Substances 0.000 description 16
- 238000011049 filling Methods 0.000 description 15
- 238000012360 testing method Methods 0.000 description 15
- 239000006041 probiotic Substances 0.000 description 14
- 230000000529 probiotic effect Effects 0.000 description 14
- 235000018291 probiotics Nutrition 0.000 description 14
- 235000013339 cereals Nutrition 0.000 description 13
- 241001107116 Castanospermum australe Species 0.000 description 12
- 244000163122 Curcuma domestica Species 0.000 description 12
- 235000001855 Portulaca oleracea Nutrition 0.000 description 12
- 241000219304 Portulacaceae Species 0.000 description 12
- 235000021279 black bean Nutrition 0.000 description 12
- 239000011812 mixed powder Substances 0.000 description 12
- 235000003392 Curcuma domestica Nutrition 0.000 description 11
- 235000003373 curcuma longa Nutrition 0.000 description 11
- 235000013976 turmeric Nutrition 0.000 description 11
- 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 description 10
- 229940026314 red yeast rice Drugs 0.000 description 10
- 239000000600 sorbitol Substances 0.000 description 10
- 235000010356 sorbitol Nutrition 0.000 description 10
- 239000000419 plant extract Substances 0.000 description 9
- SERLAGPUMNYUCK-YJOKQAJESA-N 6-O-alpha-D-glucopyranosyl-D-glucitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)[C@H](O)CO[C@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O SERLAGPUMNYUCK-YJOKQAJESA-N 0.000 description 8
- 241000196324 Embryophyta Species 0.000 description 8
- 230000000694 effects Effects 0.000 description 8
- 238000005070 sampling Methods 0.000 description 8
- 230000002776 aggregation Effects 0.000 description 7
- 238000005054 agglomeration Methods 0.000 description 6
- 235000009508 confectionery Nutrition 0.000 description 5
- 238000000855 fermentation Methods 0.000 description 5
- 230000004151 fermentation Effects 0.000 description 5
- 238000004519 manufacturing process Methods 0.000 description 5
- 239000000047 product Substances 0.000 description 5
- PVXPPJIGRGXGCY-TZLCEDOOSA-N 6-O-alpha-D-glucopyranosyl-D-fructofuranose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1OC[C@@H]1[C@@H](O)[C@H](O)C(O)(CO)O1 PVXPPJIGRGXGCY-TZLCEDOOSA-N 0.000 description 3
- 235000007189 Oryza longistaminata Nutrition 0.000 description 3
- 240000007594 Oryza sativa Species 0.000 description 3
- 235000007164 Oryza sativa Nutrition 0.000 description 3
- 230000002349 favourable effect Effects 0.000 description 3
- 238000005469 granulation Methods 0.000 description 3
- 230000003179 granulation Effects 0.000 description 3
- 238000012545 processing Methods 0.000 description 3
- 238000010008 shearing Methods 0.000 description 3
- 229920002472 Starch Polymers 0.000 description 2
- 238000010521 absorption reaction Methods 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 239000006185 dispersion Substances 0.000 description 2
- 238000001035 drying Methods 0.000 description 2
- 239000000905 isomalt Substances 0.000 description 2
- 235000010439 isomalt Nutrition 0.000 description 2
- HPIGCVXMBGOWTF-UHFFFAOYSA-N isomaltol Natural products CC(=O)C=1OC=CC=1O HPIGCVXMBGOWTF-UHFFFAOYSA-N 0.000 description 2
- 238000012856 packing Methods 0.000 description 2
- 239000008107 starch Substances 0.000 description 2
- 235000019698 starch Nutrition 0.000 description 2
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 description 1
- GUBGYTABKSRVRQ-XLOQQCSPSA-N Alpha-Lactose 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](O)[C@H]1O GUBGYTABKSRVRQ-XLOQQCSPSA-N 0.000 description 1
- 235000017166 Bambusa arundinacea Nutrition 0.000 description 1
- 235000017491 Bambusa tulda Nutrition 0.000 description 1
- 235000014375 Curcuma Nutrition 0.000 description 1
- FBPFZTCFMRRESA-KVTDHHQDSA-N D-Mannitol Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-KVTDHHQDSA-N 0.000 description 1
- FBPFZTCFMRRESA-JGWLITMVSA-N D-glucitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-JGWLITMVSA-N 0.000 description 1
- 229920001353 Dextrin Polymers 0.000 description 1
- 239000004375 Dextrin Substances 0.000 description 1
- 239000004386 Erythritol Substances 0.000 description 1
- UNXHWFMMPAWVPI-UHFFFAOYSA-N Erythritol Natural products OCC(O)C(O)CO UNXHWFMMPAWVPI-UHFFFAOYSA-N 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- 229920001202 Inulin Polymers 0.000 description 1
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 description 1
- 229920002774 Maltodextrin Polymers 0.000 description 1
- 239000005913 Maltodextrin Substances 0.000 description 1
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 description 1
- 229930195725 Mannitol Natural products 0.000 description 1
- 229920000168 Microcrystalline cellulose Polymers 0.000 description 1
- 244000082204 Phyllostachys viridis Species 0.000 description 1
- 235000015334 Phyllostachys viridis Nutrition 0.000 description 1
- GAMYVSCDDLXAQW-AOIWZFSPSA-N Thermopsosid Natural products O(C)c1c(O)ccc(C=2Oc3c(c(O)cc(O[C@H]4[C@H](O)[C@@H](O)[C@H](O)[C@H](CO)O4)c3)C(=O)C=2)c1 GAMYVSCDDLXAQW-AOIWZFSPSA-N 0.000 description 1
- 238000005411 Van der Waals force Methods 0.000 description 1
- 206010049040 Weight fluctuation Diseases 0.000 description 1
- 241000212749 Zesius chrysomallus Species 0.000 description 1
- 239000013543 active substance Substances 0.000 description 1
- 238000004220 aggregation Methods 0.000 description 1
- 239000007864 aqueous solution Substances 0.000 description 1
- 239000011425 bamboo Substances 0.000 description 1
- GUBGYTABKSRVRQ-QUYVBRFLSA-N beta-maltose Chemical compound OC[C@H]1O[C@H](O[C@H]2[C@H](O)[C@@H](O)[C@H](O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@@H]1O GUBGYTABKSRVRQ-QUYVBRFLSA-N 0.000 description 1
- 239000001913 cellulose Substances 0.000 description 1
- 229920002678 cellulose Polymers 0.000 description 1
- 235000010980 cellulose Nutrition 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 238000004140 cleaning Methods 0.000 description 1
- VFLDPWHFBUODDF-FCXRPNKRSA-N curcumin Chemical compound C1=C(O)C(OC)=CC(\C=C\C(=O)CC(=O)\C=C\C=2C=C(OC)C(O)=CC=2)=C1 VFLDPWHFBUODDF-FCXRPNKRSA-N 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 235000019425 dextrin Nutrition 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000000378 dietary effect Effects 0.000 description 1
- 235000015872 dietary supplement Nutrition 0.000 description 1
- 239000002552 dosage form Substances 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 229940079593 drug Drugs 0.000 description 1
- 230000005611 electricity Effects 0.000 description 1
- 235000019414 erythritol Nutrition 0.000 description 1
- UNXHWFMMPAWVPI-ZXZARUISSA-N erythritol Chemical compound OC[C@H](O)[C@H](O)CO UNXHWFMMPAWVPI-ZXZARUISSA-N 0.000 description 1
- 229940009714 erythritol Drugs 0.000 description 1
- 229930003944 flavone Natural products 0.000 description 1
- 150000002212 flavone derivatives Chemical class 0.000 description 1
- 235000011949 flavones Nutrition 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 239000013067 intermediate product Substances 0.000 description 1
- JYJIGFIDKWBXDU-MNNPPOADSA-N inulin Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)OC[C@]1(OC[C@]2(OC[C@]3(OC[C@]4(OC[C@]5(OC[C@]6(OC[C@]7(OC[C@]8(OC[C@]9(OC[C@]%10(OC[C@]%11(OC[C@]%12(OC[C@]%13(OC[C@]%14(OC[C@]%15(OC[C@]%16(OC[C@]%17(OC[C@]%18(OC[C@]%19(OC[C@]%20(OC[C@]%21(OC[C@]%22(OC[C@]%23(OC[C@]%24(OC[C@]%25(OC[C@]%26(OC[C@]%27(OC[C@]%28(OC[C@]%29(OC[C@]%30(OC[C@]%31(OC[C@]%32(OC[C@]%33(OC[C@]%34(OC[C@]%35(OC[C@]%36(O[C@@H]%37[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O%37)O)[C@H]([C@H](O)[C@@H](CO)O%36)O)[C@H]([C@H](O)[C@@H](CO)O%35)O)[C@H]([C@H](O)[C@@H](CO)O%34)O)[C@H]([C@H](O)[C@@H](CO)O%33)O)[C@H]([C@H](O)[C@@H](CO)O%32)O)[C@H]([C@H](O)[C@@H](CO)O%31)O)[C@H]([C@H](O)[C@@H](CO)O%30)O)[C@H]([C@H](O)[C@@H](CO)O%29)O)[C@H]([C@H](O)[C@@H](CO)O%28)O)[C@H]([C@H](O)[C@@H](CO)O%27)O)[C@H]([C@H](O)[C@@H](CO)O%26)O)[C@H]([C@H](O)[C@@H](CO)O%25)O)[C@H]([C@H](O)[C@@H](CO)O%24)O)[C@H]([C@H](O)[C@@H](CO)O%23)O)[C@H]([C@H](O)[C@@H](CO)O%22)O)[C@H]([C@H](O)[C@@H](CO)O%21)O)[C@H]([C@H](O)[C@@H](CO)O%20)O)[C@H]([C@H](O)[C@@H](CO)O%19)O)[C@H]([C@H](O)[C@@H](CO)O%18)O)[C@H]([C@H](O)[C@@H](CO)O%17)O)[C@H]([C@H](O)[C@@H](CO)O%16)O)[C@H]([C@H](O)[C@@H](CO)O%15)O)[C@H]([C@H](O)[C@@H](CO)O%14)O)[C@H]([C@H](O)[C@@H](CO)O%13)O)[C@H]([C@H](O)[C@@H](CO)O%12)O)[C@H]([C@H](O)[C@@H](CO)O%11)O)[C@H]([C@H](O)[C@@H](CO)O%10)O)[C@H]([C@H](O)[C@@H](CO)O9)O)[C@H]([C@H](O)[C@@H](CO)O8)O)[C@H]([C@H](O)[C@@H](CO)O7)O)[C@H]([C@H](O)[C@@H](CO)O6)O)[C@H]([C@H](O)[C@@H](CO)O5)O)[C@H]([C@H](O)[C@@H](CO)O4)O)[C@H]([C@H](O)[C@@H](CO)O3)O)[C@H]([C@H](O)[C@@H](CO)O2)O)[C@@H](O)[C@H](O)[C@@H](CO)O1 JYJIGFIDKWBXDU-MNNPPOADSA-N 0.000 description 1
- 229940029339 inulin Drugs 0.000 description 1
- 239000000832 lactitol Substances 0.000 description 1
- 235000010448 lactitol Nutrition 0.000 description 1
- VQHSOMBJVWLPSR-JVCRWLNRSA-N lactitol Chemical compound OC[C@H](O)[C@@H](O)[C@@H]([C@H](O)CO)O[C@@H]1O[C@H](CO)[C@H](O)[C@H](O)[C@H]1O VQHSOMBJVWLPSR-JVCRWLNRSA-N 0.000 description 1
- 229960003451 lactitol Drugs 0.000 description 1
- 239000008101 lactose Substances 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 229940035034 maltodextrin Drugs 0.000 description 1
- 239000000594 mannitol Substances 0.000 description 1
- 235000010355 mannitol Nutrition 0.000 description 1
- 229960001855 mannitol Drugs 0.000 description 1
- -1 melt Substances 0.000 description 1
- 235000019813 microcrystalline cellulose Nutrition 0.000 description 1
- 239000008108 microcrystalline cellulose Substances 0.000 description 1
- 229940016286 microcrystalline cellulose Drugs 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 238000001179 sorption measurement Methods 0.000 description 1
- 230000003068 static effect Effects 0.000 description 1
- 150000005846 sugar alcohols Chemical class 0.000 description 1
- SWGJCIMEBVHMTA-UHFFFAOYSA-K trisodium;6-oxido-4-sulfo-5-[(4-sulfonatonaphthalen-1-yl)diazenyl]naphthalene-2-sulfonate Chemical group [Na+].[Na+].[Na+].C1=CC=C2C(N=NC3=C4C(=CC(=CC4=CC=C3O)S([O-])(=O)=O)S([O-])(=O)=O)=CC=C(S([O-])(=O)=O)C2=C1 SWGJCIMEBVHMTA-UHFFFAOYSA-K 0.000 description 1
- VHBFFQKBGNRLFZ-UHFFFAOYSA-N vitamin p Natural products O1C2=CC=CC=C2C(=O)C=C1C1=CC=CC=C1 VHBFFQKBGNRLFZ-UHFFFAOYSA-N 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
Classifications
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B01—PHYSICAL OR CHEMICAL PROCESSES OR APPARATUS IN GENERAL
- B01F—MIXING, e.g. DISSOLVING, EMULSIFYING OR DISPERSING
- B01F23/00—Mixing according to the phases to be mixed, e.g. dispersing or emulsifying
- B01F23/60—Mixing solids with solids
-
- 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
- A23G3/0205—Manufacture or treatment of liquids, pastes, creams, granules, shred or powder
- A23G3/0215—Mixing, kneading apparatus
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B01—PHYSICAL OR CHEMICAL PROCESSES OR APPARATUS IN GENERAL
- B01F—MIXING, e.g. DISSOLVING, EMULSIFYING OR DISPERSING
- B01F23/00—Mixing according to the phases to be mixed, e.g. dispersing or emulsifying
- B01F23/60—Mixing solids with solids
- B01F23/69—Mixing systems, i.e. flow charts or diagrams; Arrangements, e.g. comprising controlling means
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B01—PHYSICAL OR CHEMICAL PROCESSES OR APPARATUS IN GENERAL
- B01F—MIXING, e.g. DISSOLVING, EMULSIFYING OR DISPERSING
- B01F23/00—Mixing according to the phases to be mixed, e.g. dispersing or emulsifying
- B01F23/70—Pre-treatment of the materials to be mixed
- B01F23/713—Sieving materials
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B01—PHYSICAL OR CHEMICAL PROCESSES OR APPARATUS IN GENERAL
- B01F—MIXING, e.g. DISSOLVING, EMULSIFYING OR DISPERSING
- B01F35/00—Accessories for mixers; Auxiliary operations or auxiliary devices; Parts or details of general application
- B01F35/80—Forming a predetermined ratio of the substances to be mixed
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B01—PHYSICAL OR CHEMICAL PROCESSES OR APPARATUS IN GENERAL
- B01F—MIXING, e.g. DISSOLVING, EMULSIFYING OR DISPERSING
- B01F2101/00—Mixing characterised by the nature of the mixed materials or by the application field
- B01F2101/06—Mixing of food ingredients
Landscapes
- Chemical & Material Sciences (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Medicinal Preparation (AREA)
Abstract
A method for compounding and uniformly mixing superfine powder in a direct mixing mode belongs to the technical field of mixing preparations such as tablets, capsules and solid beverages, and the quality of plant food superfine powder is less than that of food preparation auxiliary materials. Premixing the food superfine powder and preparation auxiliary materials, sieving, and fully mixing. The mass ratio of the plant food ultrafine powder to the food preparation auxiliary material is 1: 2-1: 3. The plant food superfine powder is 60-100 mesh. The food preparation adjuvant is 40-60 mesh. Premixing the food ultrafine powder and preparation auxiliary materials, and sieving with a 30-60 mesh sieve. The process aim of uniformly mixing the superfine powder and other raw materials by a direct mixing mode can be ensured only by selecting food preparation auxiliary materials and plant food superfine powder with specific technical specifications, matching mass ratio in a specific range and a set mixed material pretreatment process.
Description
Technical Field
The invention belongs to the technical field of mixing preparations such as tablets, capsules, solid beverages and the like, is suitable for probiotic buccal micro-bubble tabletted candies, red yeast rice bamboo leaf flavone tabletted candies, black bean purslane tabletted candies and the like, is a method for compounding and uniformly mixing ultrafine powder in a direct mixing mode, and solves the problem of nonuniform mixing caused by agglomeration of the ultrafine powder in the direct mixing mode.
Background
Interpretation of terms:
gradient mixing: generally, materials with large mass fraction and materials with small mass fraction are mixed, in order to ensure that the materials with small mass fraction can be fully dispersed in the materials with large mass fraction, the materials with large mass fraction and the same weight as the materials with small mass fraction are taken to be premixed firstly to form premix, then the materials with large mass fraction and the same weight as the premix are taken to be continuously mixed to form new premix again until the materials with large mass fraction are used up, and at the moment, the two raw materials are in a uniformly mixed state.
And (3) granulating: the process of agglomerating finer particles into coarse powder aggregates for improving powder flowability is an operation of processing materials in the state of powder, melt, aqueous solution, etc. into granules with certain shape and size, and almost all solid preparation processes can not be separated from the granulating process, and the prepared granules can be final products, such as powder, granules, or intermediate products, such as tablets, capsules, etc. by continuously processing.
Direct mixing: it refers to a mode of directly mixing two or more materials without a granulation process.
The solid preparation is a general term for dosage forms existing in a solid state, and is mainly divided into tablets, capsules, granules, powder and the like, and for the solid preparation, besides active substances with efficacy, the solid preparation also comprises some preparation auxiliary materials which can help the preparation to be formed, are convenient to market and circulate, are convenient for consumers to eat or enable products to become preparations.
The first step of solid preparation production is to mix the main raw materials and the specific auxiliary materials uniformly, so that each minimum preparation unit after subsequent preparation has the same effect.
The mixing process often involves mixing of various solid powders, which may also be referred to as powders, and the powder particles are difficult to form permanent connection, which makes the powder have liquid-like fluidity, and the mixed powder can be prepared into tablets, capsules, granules and the like by modern preparation means.
The solid preparation technology is initially applied to medicines, and then is gradually applied to the fields of health food and food along with the popularization of the application of dietary nutritional supplements, in recent years, plant extracts enter the eye curtains of people due to the excellent health care efficacy and edible safety, but due to the complexity of the components of the plant extracts, certain application limitations exist in the mixing and preparation processes, and the specific characteristics are as follows:
A. the powder is fine and easy to aggregate and agglomerate: the plant extract raw material contains a large amount of plant polysaccharide components, and sticky adhesion is easily generated when the plant extract raw material is concentrated and dried into powder, so that the particle size of the plant extract raw material needs to be controlled to be finer in the drying process so as to accelerate the drying speed, the finally generated dried powder belongs to superfine powder (60 meshes to 120 meshes), the influence degree of van der Waals force among the superfine powder particles is larger, the aggregation and agglomeration phenomenon is easily generated, and the full dispersion of the powder is not facilitated.
B. Moisture absorption is easy: in order to ensure the process stability when the plant extract is processed into solid powder from a liquid state, the dry moisture needs to be controlled lower, and the drier powder can absorb water vapor from the air more easily and rapidly, so that moisture absorption is caused.
C. Fluffy powder and easy electrostatic agglomeration: the plant extract ultrafine powder has larger specific surface area, and accordingly, the stability of the powder is greatly reduced due to the increase of the contact area with air, so that static electricity can be more easily accumulated to cause adsorption and agglomeration among the powder.
D. Material mixing difficulty: because the plant extract ultrafine powder is easy to agglomerate, the plant extract ultrafine powder is not easy to completely disperse when being mixed with other raw materials, so that the materials are not uniformly mixed, and the normal execution of the next preparation process is not facilitated.
Disclosure of Invention
The invention aims to provide a method for compounding and uniformly mixing ultrafine powder in a direct mixing mode, which solves the problem of nonuniform mixing caused by the agglomeration of the ultrafine powder in the direct mixing mode.
A method for compounding and uniformly mixing ultrafine powder in a direct mixing mode is characterized by comprising the following steps:
preparing plant food superfine powder and food preparation auxiliary materials, wherein the plant food superfine powder and the food preparation auxiliary materials are prepared according to the following mass: the mass of the food preparation auxiliary materials is 1: N (2 is less than or equal to N); n is the upper limit of the quality of the food preparation auxiliary materials for preparing candy tablets, capsules and solid beverages in the industry.
Premixing the food superfine powder and preparation auxiliary materials, sieving, and fully mixing.
The mass ratio of the plant food ultrafine powder to the food preparation auxiliary material is 1: 2-1: 3.
The plant food superfine powder is 60-100 mesh.
The food preparation adjuvant is 40-60 mesh.
Premixing the food ultrafine powder and preparation auxiliary materials, and sieving with a 30-60 mesh sieve.
The advantages are that:
the technical purpose of uniformly mixing the superfine powder and other raw materials by a direct mixing mode can be ensured only by selecting food preparation auxiliary materials (particles with the particle size of 40-60 meshes) with specific technical specifications, plant food superfine powder, matching mass ratio in a specific range (the mass of the plant food superfine powder is 1: N (2 is less than or equal to N), and N is the upper limit of the mass of the food preparation auxiliary materials for preparing candy tablets, capsules and solid beverages in the industry) and a set mixed material pretreatment process.
Detailed Description
The following describes the technical scheme of the invention in detail by combining the range of mixture ratio, process flow and parameters or tables.
The first step of the invention is to select food preparation auxiliary materials, which can be selected as starch sugar (such as starch, maltose, lactose or maltodextrin), sugar alcohol (such as maltitol, sorbitol, isomalt, erythritol, lactitol or mannitol), cellulose (such as microcrystalline cellulose) or polymeric sugar (resistant dextrin or inulin), etc., and the food auxiliary materials are only illustrated by way of example and are not limited, and the replacement of the auxiliary materials is very easy for those in the field, so that the invention is within the protection scope, and the key point of the invention is to control the particle size of the auxiliary materials within the range of 40-60 meshes.
The specific implementation case is as follows:
preparing materials: plant food ultrafine powder: food preparation auxiliary materials are 1: 1-1: 3.
The particle size of the preparation auxiliary materials is controlled within the range of 40 meshes to 60 meshes. The particle size of the food ultrafine powder exceeds 60 meshes, and the food ultrafine powder can be visually judged whether to be uniformly mixed or not through appearance after being mixed, and the specific experimental mode is as follows:
example 1:
pre-experiment: the grain size and the mesh number of the sorbitol and the black bean purslane fermented powder are confirmed, the grain size of the sorbitol and the black bean purslane fermented powder is confirmed to be 93 percent and pass 40 meshes, the grain size of the black bean purslane fermented powder is confirmed to be 99 percent and pass 80 meshes, and therefore the selection of the mesh number of the raw material sieving is determined. Wherein the sorbitol is pure white, and the black bean and purslane fermented powder is grey green.
Experiment one: the black bean and purslane fermented powder and the sorbitol are respectively sieved according to the mass ratio of 1:2 (the former is 80 meshes and the latter is 40 meshes), and then the mixture is put into a mixer to be mixed for 30min at 14rpm/min, and the sample is taken to check the appearance.
Experiment two: the black bean and purslane fermented powder and sorbitol are premixed according to the mass ratio of 1:1, then sieved (40 meshes), put into a mixer according to the rpm/min, mixed for 30min, sampled and checked for appearance.
Experiment three: the black bean and purslane fermented powder and sorbitol are premixed according to the mass ratio of 1:2, then sieved (40 meshes), put into a mixer and sampled for 30min according to 14rpm/min to check appearance, powder bulk density and repose angle.
Experiment four: the black bean and purslane fermented powder and sorbitol are premixed according to the mass ratio of 1:3, then sieved (40 meshes), put into a mixer and sampled for 30min according to 14rpm/min to check appearance, powder bulk density and repose angle.
Experiment five: the black bean and purslane fermentation powder and sorbitol are premixed according to a ratio of 1:3, then sieved (30 meshes), put into a mixer according to a speed of 14rpm/min, mixed for 30min, sampled and checked for appearance, powder bulk density and angle of repose.
According to the test results, the following results are found: directly be the complete mixture of no way with sorbitol and black bean purslane baking powder direct mixing, black bean purslane baking powder can be a large amount of agglomerations and alternate and lead to the material to mix unevenly in whole raw materials, sieves before the compounding and mixes in advance and be favorable to mixing the promotion of degree of consistency, proves through the experiment: the critical mesh number (taking passage less than or equal to 99 percent) of the material with the largest particle diameter in the premix is adopted, the premix proportion of 1:2 is used for integrally treating the obtained total mixed powder with a small amount of flow-aiding auxiliary materials (the conventional addition amount is 1 percent of the total mixed powder mass) although a small amount of spots exist, the overall appearance is uniform, the obtained total mixed powder is added with a small amount of flow-aiding auxiliary materials for preparation treatment, tabletting and powder granule package filling tests are carried out, the weight fluctuation RSD value of the tabletting is less than 5 percent, the CPK value is more than or equal to 1.33, the hardness is between 8 and 12kg, the friability is less than 1 percent, the appearance of the tablet is uniform, but a small amount of green spots exist on the surface of the tablet, and the preparation is qualified but has slightly poor sense. The filling weight stability of the powder granule package is within +/-5 percent, and the preparation is qualified.
The production efficiency and the mixing effect are optimal in a premixing proportion of more than 1:3, a small amount of flow aid auxiliary materials (the conventional addition amount is 1 percent of the total mixed powder mass) are added into the mixed powder produced by the optimal process for preparation treatment, tabletting and powder granule filling tests are carried out, the fluctuation RSD value of the tablet weight is less than 3 percent, the CPK value is more than or equal to 1.33, the hardness is between 8 and 12kg, the friability is less than 1 percent, the tablet appearance is uniform, and the preparation is qualified. The filling weight stability of the powder granule package is within +/-5 percent, and the preparation is qualified.
Example 2:
pre-experiment: the grain size of maltitol and probiotic fermented powder is determined, the grain size of maltitol is 98 percent to pass 50 meshes and the appearance of the maltitol is white granular by using the test standard that the grain size of the maltitol and the probiotic fermented powder is 99 percent to pass 100 meshes and the appearance of the probiotic fermented powder is grayish brown superfine powder by using 99 percent as the test standard.
Experiment one: sieving the probiotic fermented powder and maltitol according to a mass ratio of 1:2 respectively (the probiotic fermented powder is 100 meshes and the maltitol is 50 meshes), and then putting the probiotic fermented powder and the maltitol into a mixer to mix at 14rpm/min for 30min, sampling and checking the appearance.
Experiment two: premixing the probiotic fermentation powder and maltitol according to a mass ratio of 1:1, sieving the mixture (40 meshes), putting the mixture into a mixer according to a speed of 14rpm/min, mixing the mixture for 30min, sampling and checking the appearance.
Experiment three: premixing the probiotic fermentation powder and maltitol according to a mass ratio of 1:2, sieving the mixture (40 meshes), putting the mixture into a mixer according to a speed of 14rpm/min, mixing the mixture for 30min, sampling and checking appearance, powder bulk density and angle of repose.
Experiment four: premixing the probiotic fermentation powder and maltitol according to a mass ratio of 1:3, sieving the mixture (40 meshes), putting the mixture into a mixer according to a speed of 14rpm/min, mixing the mixture for 30min, sampling and checking appearance, powder bulk density and angle of repose.
Experiment five: premixing the probiotic fermentation powder and maltitol according to a mass ratio of 1:3, sieving the mixture (30 meshes), putting the mixture into a mixer according to a speed of 14rpm/min, mixing the mixture for 30min, sampling and checking appearance, powder bulk density and angle of repose.
According to the test results, the following results are found: it is totally mixed that directly is unable way with maltitol and probiotic baking powder direct mixing, and the probiotic baking powder can be a large amount of masses and alternate and lead to the material to mix inhomogeneous in whole raw materials, sieves before the compounding and mixes the promotion that is favorable to mixing the degree of consistency in advance, proves through the experiment: the critical mesh number (taking the pass of less than or equal to 99 percent) of the material with the largest particle diameter in the premix is adopted, the premix proportion of 1:2 is used for integrally forming a small amount of spots, the integral appearance is uniform, a small amount of flow-aiding auxiliary materials are added into the obtained total mixed powder for preparation treatment, tabletting and powder granule packing filling tests are carried out, the fluctuation RSD value of the tabletted tablet weight is less than 5 percent, the CPK value is more than or equal to 1.33, the hardness is between 8 and 12kg, the friability is less than 1 percent, the tablet appearance is uniform, the tablet surface has a small amount of grey brown spots, and the preparation is qualified but has slightly poor sense. The filling weight stability of the powder granule package is within +/-5 percent, and the preparation is qualified.
The production efficiency and the mixing effect are optimal in a premixing proportion of more than 1:3, a small amount of flow-aiding auxiliary materials are added into the mixed powder produced by the optimal process for preparation treatment, tabletting and powder granule filling tests are carried out, the fluctuation RSD value of the tablet weight is less than 5%, the CPK value is more than or equal to 1.33, the hardness is between 8 and 12kg, the friability is less than 1%, and the preparation is qualified. The filling weight stability of the powder granule package is within +/-5 percent, and the preparation is qualified.
Example 3:
pre-experiment: the grain size and the mesh number of the maltitol and the red yeast rice powder are confirmed, the grain size of the maltitol is confirmed to be 98 percent and 40 meshes, the appearance is white granules, the red yeast rice powder is 93 percent and 60 meshes, and the appearance is purple red submicron powder, wherein the grain size of the maltitol and the red yeast rice powder passes the test standard of not more than 99 percent.
Experiment one: sieving the red yeast rice powder and the maltitol respectively according to the mass ratio of 1:3 (the former is 60 meshes and the latter is 40 meshes), then putting into a mixer, mixing at 14rpm/min for 30min, sampling and checking the appearance.
Experiment two: the red yeast rice powder and the maltitol are premixed according to the mass ratio of 1:1, then sieved (40 meshes), put into a mixer according to the rpm/min, mixed for 30min, sampled and checked for appearance.
Experiment three: the red yeast rice powder and the maltitol are premixed according to the mass ratio of 1:2, then sieved (40 meshes), put into a mixer and sampled for 30min according to 14rpm/min to check the appearance, the powder bulk density and the angle of repose.
Experiment four: the red yeast rice powder and the maltitol are premixed according to the mass ratio of 1:3, then sieved (40 meshes), put into a mixer and sampled for 30min according to 14rpm/min to check the appearance, the powder bulk density and the angle of repose.
Experiment five: the red yeast rice powder and the maltitol are premixed according to the mass ratio of 1:3, then sieved (30 meshes), put into a mixer and sampled for 30min according to 14rpm/min to check the appearance, the powder bulk density and the angle of repose.
According to the test results, the following results are found: the direct total material that mixes after directly mixing maltitol and red rice powder has the layering phenomenon, and red rice powder is in the first half, and maltitol is in the latter half to there is a large amount of red rice powder that do not mix, sieve before the compounding and premix and be favorable to mixing the promotion of degree of consistency, prove through the experiment: the critical mesh number (taking the pass of less than or equal to 99 percent) of the material with the largest particle diameter in the premix is adopted, the premix proportion of 1:2 is used for integrally forming a small amount of spots, the integral appearance is uniform, a small amount of flow-aiding auxiliary materials are added into the obtained total mixed powder for preparation treatment, tabletting and powder granule packing filling tests are carried out, the fluctuation RSD value of the tabletted tablet weight is less than 5 percent, the CPK value is more than or equal to 1.33, the hardness is between 8 and 12kg, the friability is less than 1 percent, the tablet appearance is uniform, the tablet surface has a small amount of purplish red spots, and the preparation is qualified but has slightly poor sense. The filling weight stability of the powder granule package is within +/-5 percent, and the preparation is qualified.
The production efficiency and the mixing effect are optimal in a premixing proportion of more than 1:3, a small amount of flow-aiding auxiliary materials are added into the mixed powder produced by the optimal process for preparation treatment, tabletting and powder granule filling tests are carried out, the fluctuation RSD value of the tablet weight is less than 3%, the CPK value is more than or equal to 1.33, the hardness is between 8 and 12kg, the friability is less than 1%, and the preparation is qualified. The filling weight stability of the powder granule package is within +/-5 percent, and the preparation is qualified.
In conclusion, the submicron powder which is easy to be pseudo-agglomerated and auxiliary materials can not be completely and uniformly mixed, the premixing and sieving have a large effect on improving the mixing uniformity, experiments prove that the submicron powder can be uniformly distributed in the gaps of the auxiliary materials when the submicron powder and the auxiliary materials are premixed in a ratio of 1:2, a screen takes the particle size of the auxiliary materials as reference, and is suitable for passing the submicron powder by less than 99 percent completely, and the submicron powder which is not completely dispersed in a small amount does not influence the whole mixing uniformity and the process realizability of subsequent preparations and only slightly influences the appearance effect of the preparation after premixing and sieving. When the superfine powder is sieved at a premixing ratio of more than 1:3, the superfine powder can be uniformly distributed in gaps of auxiliary materials, superfine powder agglomerated particles visible to naked eyes hardly exist, the superfine powder cannot be aggregated again after being dispersed, the mixture has good mixing uniformity, the powder property (particularly embodied in powder flowability and judged by angle of repose detection) is also well improved, and the external effect of the preparation is not influenced after subsequent preparation.
The black bean-purslane fermented powder, the probiotic fermented powder, the red yeast rice powder and the turmeric powder are all known products sold in the market.
Example 4:
pre-experiment: the grain size of isomaltitol and turmeric powder is determined, the grain size of isomaltitol and turmeric powder is determined to be less than or equal to 99 percent, the grain size of isomaltitol is determined to be 95 percent and pass 60 meshes, the grain size of turmeric powder is determined to be 99 percent and pass 80 meshes, and therefore the selection of the mesh size of raw materials is determined. Wherein the isomaltitol is pure white, and the turmeric powder is orange yellow.
Experiment one: sieving Curcuma rhizome powder and isomalt respectively (80 mesh for the former and 60 mesh for the latter), adding into mixer at 14rpm/min, mixing for 30min, sampling, and checking appearance.
Experiment two: premixing the turmeric powder and the isomaltitol according to the mass ratio of 1:1, then sieving the mixture (60 meshes), putting the mixture into a mixer according to 14rpm/min, mixing the mixture for 30min, and sampling to check the appearance.
Experiment three: the turmeric powder and the isomaltulose are premixed according to the mass ratio of 1:2, then sieved (60 meshes), put into a mixer according to 14rpm/min, mixed for 30min, sampled and checked for appearance, powder bulk density and angle of repose.
Experiment four: the turmeric powder and the isomaltulose are premixed according to the mass ratio of 1:3, then sieved (60 meshes), put into a mixer according to 14rpm/min, mixed for 30min, sampled and checked for appearance, powder bulk density and angle of repose.
Experiment five: the turmeric powder and isomaltitol are premixed according to the ratio of 1:3, then sieved (60 meshes), put into a mixer according to 14rpm/min, mixed for 30min, sampled and inspected for appearance, powder bulk density and angle of repose.
According to the test results, the following results are found: the isomaltulose alcohol and the turmeric powder are directly and completely mixed without any method, the turmeric powder can be massively agglomerated and interpenetrated in the whole raw materials to cause uneven mixing of the materials, sieving and premixing are carried out before mixing to be beneficial to improving the mixing uniformity, although a small amount of spots exist in the premixing proportion of 1:2, the whole appearance is even, a small amount of flow-aiding auxiliary materials are added into the obtained total mixed powder for preparation treatment, tabletting and powder particle package filling tests are carried out, the fluctuation RSD value of the weight of the tabletting is less than 5%, the CPK value is more than or equal to 1.33, the hardness is between 8 and 12kg, the friability is less than 1%, the appearance of the tablet is even, but a small amount of purple-orange-yellow spots exist on the surface of the tablet, and the preparation is qualified but has poor sense. The filling weight stability of the powder granule package is within +/-5 percent, and the preparation is qualified.
The production efficiency and the mixing effect are optimal in a premixing proportion of more than 1:3, a small amount of flow-aiding auxiliary materials are added into the mixed powder produced by the optimal process for preparation treatment, tabletting and powder granule filling tests are carried out, the fluctuation RSD value of the tabletted tablet weight is less than 3%, the CPK value is more than or equal to 1.33, the hardness is between 8 and 12kg, and the preparation is qualified.
The key innovation points are as follows:
the mixing process of the preparation auxiliary materials and the superfine powder comprises the following steps: the specific premixing proportion of the raw and auxiliary materials, the process combination of premix sieving and the optimal mesh control of sieving (preferably that auxiliary materials with the maximum particle size are less than 99 percent and pass through a screen), the superfine powder which is easy to agglomerate and not easy to completely disperse is uniformly mixed and can be smoothly prepared in a mode of direct mixing without granulation through the novel combination of the mixing technology and the refined process parameters, the preparation finished product with good appearance is produced, the cost and the process complexity of the whole preparation are reduced, and the quality stability of the finished product of the preparation is effectively ensured.
Compared with the prior art, the method has the advantages that:
A. the mixing equipment requirement is low: the mixing of superfine powder is an industrial technical problem, various enterprises have different treatment methods, some mixing equipment can provide larger shearing force in the mixing process, high shearing force can assist the dispersion of the superfine powder, the equipment is relatively expensive and is not beneficial to the overall application, and meanwhile, the mixing equipment providing the high shearing force is relatively more complex, so that additional instability improvement and increase of cleaning dead angles are brought.
B. The granulation process is not required: most enterprises generally adopt a raw material granulating process for application of the superfine powder, the granulating process can better change the powder property of the superfine powder, but two procedures are equivalently added in the processing process, namely, wet granules and wet granules are dried, the integral material loss and the process cost are greatly increased, and meanwhile, the granulating process has higher requirements on the stability of the process so as to reduce the difference between batches, so that the proficiency of field operators is also higher.
C. Diversification of superfine powder preparation: the superfine powder has poor fluidity and is not easy to be well dispersed and mixed with other raw materials, so the preparation application has larger limitation, and the preparation generally adopts more powder.
Claims (9)
1. A method for compounding and uniformly mixing ultrafine powder in a direct mixing mode is characterized by comprising the following steps:
preparing plant food superfine powder and food preparation auxiliary materials, wherein the mass of the plant food superfine powder is as follows: the mass of the food preparation auxiliary materials is 1: N (2 is less than or equal to N);
premixing the food superfine powder and preparation auxiliary materials, sieving, and fully mixing.
2. The method for compounding and uniformly mixing ultrafine powder in a direct mixing mode according to claim 1, which is characterized by comprising the following steps of:
the mass ratio of the plant food ultrafine powder to the food preparation auxiliary material is 1: 2-1: 3.
3. The method for compounding and uniformly mixing ultrafine powder in a direct mixing mode according to claim 1, which is characterized by comprising the following steps of:
the plant food superfine powder is 60-100 mesh.
4. The method for compounding and uniformly mixing ultrafine powder in a direct mixing mode according to claim 3, which is characterized by comprising the following steps of:
the plant food superfine powder is 60, 80 or 100 meshes.
5. The method for compounding and uniformly mixing ultrafine powder in a direct mixing mode according to claim 1, which is characterized by comprising the following steps of:
the food preparation adjuvant is 40-60 mesh.
6. The method for compounding and uniformly mixing ultrafine powder in a direct mixing way as claimed in claim 5, which is characterized by comprising the following steps:
the food preparation adjuvant is 40, 50 or 60 mesh.
7. The method for compounding and uniformly mixing ultrafine powder in a direct mixing mode according to claim 1, which is characterized by comprising the following steps of:
premixing the food ultrafine powder and preparation auxiliary materials, and sieving with a 30-60 mesh sieve.
8. The method for compounding and uniformly mixing ultrafine powder in a direct mixing way as claimed in claim 7, which is characterized by comprising the following steps:
premixing the food ultrafine powder and preparation auxiliary materials and then sieving the mixture through a 40-mesh sieve.
9. The method for compounding and uniformly mixing ultrafine powder in a direct mixing mode according to claim 1, which is characterized by comprising the following steps of:
the mixture was mixed thoroughly using a blender at 14rpm/min for 30 min.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202210522366.XA CN114797525A (en) | 2022-05-13 | 2022-05-13 | Method for compounding and uniformly mixing ultrafine powder in direct mixing mode |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202210522366.XA CN114797525A (en) | 2022-05-13 | 2022-05-13 | Method for compounding and uniformly mixing ultrafine powder in direct mixing mode |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN114797525A true CN114797525A (en) | 2022-07-29 |
Family
ID=82515893
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202210522366.XA Pending CN114797525A (en) | 2022-05-13 | 2022-05-13 | Method for compounding and uniformly mixing ultrafine powder in direct mixing mode |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN114797525A (en) |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20120074786A (en) * | 2010-12-28 | 2012-07-06 | 주식회사 포스코 | Manufacturing method of mixing raw material for sintering |
| CN106418336A (en) * | 2016-11-22 | 2017-02-22 | 山西澳意芦荟生物科技有限公司 | Preparation method of aloe tableting food |
| CN110860249A (en) * | 2019-11-28 | 2020-03-06 | 江西金力永磁科技股份有限公司 | Neodymium iron boron powder stirring process and stirring system and neodymium iron boron magnetic steel manufacturing process |
| CN114028992A (en) * | 2021-11-26 | 2022-02-11 | 江苏美鑫食品科技有限公司 | Dosing device and dosing method for health-preserving chicken soup composite edible seasoning |
-
2022
- 2022-05-13 CN CN202210522366.XA patent/CN114797525A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20120074786A (en) * | 2010-12-28 | 2012-07-06 | 주식회사 포스코 | Manufacturing method of mixing raw material for sintering |
| CN106418336A (en) * | 2016-11-22 | 2017-02-22 | 山西澳意芦荟生物科技有限公司 | Preparation method of aloe tableting food |
| CN110860249A (en) * | 2019-11-28 | 2020-03-06 | 江西金力永磁科技股份有限公司 | Neodymium iron boron powder stirring process and stirring system and neodymium iron boron magnetic steel manufacturing process |
| CN114028992A (en) * | 2021-11-26 | 2022-02-11 | 江苏美鑫食品科技有限公司 | Dosing device and dosing method for health-preserving chicken soup composite edible seasoning |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| US9132195B2 (en) | Cellulose powder having excellent segregation preventive effect, and compositions thereof | |
| CN105077086A (en) | Preparation method of konjac particles and application thereof to meal replacement powder | |
| Meng et al. | Superfine grinding improves the bioaccessibility and antioxidant properties of Dendrobium officinale powders | |
| CN102919964B (en) | Mixed product comprising beta-glucan and preparation method of mixed product | |
| CN102224914A (en) | Purple sweet potato rice paste and preparation method thereof | |
| EP4137531A1 (en) | Ultra-fine high-performance microcrystalline cellulose product and preparation method therefor | |
| CN1899266A (en) | Medicinal micro pill core and its preparing method | |
| CN103190645A (en) | Preparation method for instant yolk powder | |
| CN105767417A (en) | Astaxanthin and hippophae rhamnoides fruit powder tabletting sweets and preparation method thereof | |
| CN111955749A (en) | Composition of dietary fiber particles and preparation process thereof | |
| CN111202244A (en) | Granular arabinose and preparation method and application thereof | |
| CN114797525A (en) | Method for compounding and uniformly mixing ultrafine powder in direct mixing mode | |
| CN108887566A (en) | A kind of meal replacement powder composition of no seitan and preparation method thereof | |
| CN103610060B (en) | Method for preparing VC (vitamin C) hovenia acerba hangover alleviation chewable tablets | |
| CN108770977A (en) | A kind of compound plant protein pressed candy and preparation method thereof | |
| CN101103820B (en) | Refined wheat edible fiber chewing tablet and its preparing method | |
| JP2021145551A (en) | Food/beverage composition of wheat young leaf dry powder granule and method for producing the same | |
| CN113633708B (en) | Preparation method of stable bruise treating qili composition tablet | |
| CN109198143A (en) | Have effects that the compound anthocyanidin pressed candy of hyperconcetration biology for preventing and treating cancer and preparation method | |
| CN113318083A (en) | Preparation process of natural extract | |
| CN104857305B (en) | A kind of stomach Kang Ling pellets and its preparation method and application | |
| CN104055814B (en) | A kind of preparation method of American Ginseng broken wall preparation | |
| JP2018002695A (en) | Crystalline cellulose mixed powder, composition, and method for producing molding | |
| CN101695481A (en) | Mitiglinide calcium dispersible tablet and preparation method thereof | |
| CN112516254B (en) | Dendrobium officinale instant granules and preparation method thereof |
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 |