CN1795900A - Soft capsule of acetic acid of hawkthorn, and preparation method - Google Patents
Soft capsule of acetic acid of hawkthorn, and preparation method Download PDFInfo
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Abstract
A health-care haw-acetic acid softgel is prepared through emulsifying and deep liquid fermenting. It features that the haw-acetic acid rich in flavone nutrients is wrapped by gelatin layer, resulting in high stability.
Description
Technical field
The present invention relates to functional food and make the field, relate in particular to and utilize soft capsule of acetic acid of hawkthorn that the acid of water solublity Hawthorn Vinegar prepares and preparation method thereof.
Background technology
Vinegar is a kind of traditional flavoring agent, in the good reputation that " being guaranteed to cure all diseases " also arranged among the people.Modern medicine study finds that vinegar is as a kind of natural fermented product, the incomparable characteristic of any chemical synthetic drug is arranged, the metabolism of its energy activating cell, pass through tricarboxylic acid cycle, promote that lactic acid decomposes in the body, make blood keep subalkaline normal pH environment, help human body to set up, enhancing immunity.Fermented vinegar can improve human endocrine and increase useful cholesterol concentration in the blood simultaneously, can melt blood fat in blood circulation, expands blood vessel, helps preventing the generation of cardiovascular and cerebrovascular disease.Just because of this magical effect that vinegar possessed, swept one powerful " wind of drink vinegar " both at home and abroad, various vinegar goods begin to come into the market, especially the fruits vinegar beverage.
More common in the market fruits vinegar mainly is apple vinegar, grape vinegar, persimmon vinegar, Hawthorn Vinegar etc., in the majority with apple vinegar, and Fructus Crataegi is as a kind of special product of China, almost contain the whole nutritional labelings in other fruit, especially the Flavonoid substances that is contained in the Fructus Crataegi has clear and definite curative effect (its content is up to 77mg/100g) to the disease of hypertension and cardiovascular system, is the health-care good product of the medicine-food two-purpose of Ministry of Public Health affirmation.Because contain sugar and organic acid in the Fructus Crataegi, can be prepared into Fructus Crataegi acetic acid by microbial fermentation, the effect that this Fructus Crataegi acetic acid not only has above-mentioned traditional vinegar and had, can also be by the method for microbial fermentation, the potassium that contains in the haw berry, zinc ion imports in the vinegar, sodium ion in the blood of the edible back of people is substituted by potassium ion, reach the purpose of regulating potassium-sodium balance, in addition, by microbial fermentation triterpenes in the Fructus Crataegi and flavones ingredient are imported in the vinegar, human body can impel vasodilation after taking in, coronary blood flow increasing, strengthen the contractility of cardiac muscle, increase VA motional amplitude, play cardiotonic.Therefore Fructus Crataegi acetic acid is a kind of extraordinary health food.
However, the Hawthorn Vinegar acid product is also few in the market, have only a spot of Hawthorn Vinegar and Hawthorn Vinegar acid beverage, its preparation method be with Fructus Crataegi behind the enzyme process extracting juice, order is carried out alcohol fermentation and acetic fermentation (all needing before the ferment in second time to filter), tunning obtains Hawthorn Vinegar (being finished product after the sterilization) after filtering, and is that the suitable allotment of base material just becomes the Hawthorn Vinegar acid beverage with this Hawthorn Vinegar (or claiming Fructus Crataegi acetic acid).
Though drink Hawthorn Vinegar or the Hawthorn Vinegar acid beverage has good health-care effect, but in taking, also there are a lot of problems: because organic acid content is higher in the Fructus Crataegi, total acid content is at least more than 5% after making Hawthorn Vinegar, pH value is very low, have only about 2.7, so high acidity is directly taken tooth, oral cavity and gastric mucosa are had bigger stimulation, and suitable consumer is beyond affordability, and is also unsuitable long-term quantitatively edible; Even be processed into the Hawthorn Vinegar acid beverage, also because will reach certain sugar-acid ratio, many sugars in prescription, have often been added, and other increase the food additive of color, smell and taste, owing to will take in a large amount of sugars in drinking, not too suitable for diabetics and old man, also bring negative effect easily for the normal person.On the other hand, Hawthorn Vinegar and Hawthorn Vinegar acid beverage also exist and carry inconvenience, the easy oxidation of compositions such as flavone wherein and can not long preservation etc. problem.
Soft capsule is a dosage form common on the health-product market, be characterized in beneficiating ingredient be wrapped in be beneficial in the capsule material that gelatin makes preserve and take, easy to carry.But can only pour into the oiliness material in the soft capsule, in case popular fish oil, lecithin, Oviductus Ranae or the like on for example current market are the perfusion water preparation, gelatin can be by water-solubleization, cause leakage, so the water preparation material can not be made soft capsule dosage form, this is known in the industry.
Summary of the invention
Main purpose of the present invention provides a kind of soft capsule of acetic acid of hawkthorn product, the Fructus Crataegi acetic acid of aqueous is wrapping in the ' Yanming ' capsules for clearing material through suitable modification, this soft capsule dosage form is when having kept the Fructus Crataegi nutritional labeling, the acid that has solved peracidity Fructus Crataegi and Fructus Crataegi fermented product stimulates problem, and have and to avoid active component oxidation inactivation in storage, instant edible and the advantage of carrying.
The present invention also provides the preparation method of soft capsule of acetic acid of hawkthorn, the water preparation Fructus Crataegi acetic acid that will contain the flavonoid active component by the emulsifying modification technology successfully is wrapping in the ' Yanming ' capsules for clearing material that can only wrap up oil preparation usually, and processing of gelatin raw material and pelleting equipment are not had specific (special) requirements, can realize suitability for industrialized production.
Soft capsule of acetic acid of hawkthorn provided by the invention is to comprise that the emulsifying material that concentrates Fructus Crataegi acetic acid is wrapped in the gelatin cortex and the product that obtains, and the total acid of described emulsifying material is with acetometer 〉=0.5%.
Obtain soft capsule of acetic acid of hawkthorn, key is to make the Fructus Crataegi acetic acid of aqueous be stablized parcel by the ' Yanming ' capsules for clearing material.The inventor thinks under study for action two approach, and the one, change the character of wrapping up capsule material gelatin, make its chance water insoluble, but this will involve the remodeling of soft capsule perfusion unit, the input on manpower and materials certainly will be very big.So soft capsule of the present invention is to adopt the state that changes content (Fructus Crataegi acetic acid), makes its emulsion that becomes Water-In-Oil character, and then can realize the suitability for industrialized production of soft capsule of acetic acid of hawkthorn on existing soft capsule production line.
So, the present invention proposes a kind of new thinking, by any feasible method the Fructus Crataegi acetic acid of aqueous is transformed into water in oil emulsion, just can utilize gelatin to wrap up and make soft capsule.This case inventor is through experiment repeatedly, various emulsification methods are screened, find to adopt the compound emulsion technology, promptly adopt the composite miscella of saturated vegetable oil and polyunsaturated vegetable oil can make Fructus Crataegi acetic acid become emulsion, and under a certain amount of emulsifying agent effect, more help realizing the stable emulsion of Fructus Crataegi acetic acid, promptly, in the soft capsule provided by the invention, the composition that the content that is wrapped concentrates Hawthorn Vinegar yogurt material comprises concentrated Fructus Crataegi acetic acid and a certain proportion of miscella, and this miscella is the miscella of polyunsaturated vegetable oil and saturated vegetable oil; This emulsifying material concentrates the Hawthorn Vinegar acid content and is essentially 30-50%, and miscella content is essentially 50-70%, and the mass percent sum of each composition is 100%.
Polyunsaturated vegetable oil of the present invention is meant that wherein unsaturated fatty acid is the vegetable oil of main component, Oleum Brassicae campestris for example, Semen Maydis oil, Oleum Helianthi, Oleum Glycines, safflower oil, Oleum Hippophae or Fructus Canarii albi wet goods, also can be the mixed oils of these oil with the proper proportion allotment, for reducing the influence of impurity, the oil through refinement treatment is used in suggestion, just common edible oil, consider product cost simultaneously, generally can use the Oleum Brassicae campestris after making with extra care, Semen Maydis oil, Oleum Arachidis hypogaeae semen, Oleum Helianthi, Oleum Glycines and Flos Carthami wet goods, the various salad oils (new standard should be called one-level oil) that for example meet on the October 1st, 2004 of national edible oil standard in the past, or corresponding mixed oil.Equally, the alleged saturated vegetable oil of the present invention is meant that wherein satisfied fatty acid is the vegetable oil of main component, can be natural oil, also can be edible oil, be selected from shortening commonly used or Petiolus Trachycarpi oil after artificial hydrogenation treatment.
So, the preferred scheme according to the present invention, adopt the miscella that comprises unsaturated fatty acid and satisfied fatty acid simultaneously that Fructus Crataegi acetic acid concentrated solution is carried out the emulsifying modification, the mass ratio of polyunsaturated vegetable oil and saturated vegetable oil is 1.5-3 in this miscella: 1, generally can be controlled at about 2: 1.
For promoting the emulsifying modifying function of miscella to Fructus Crataegi acetic acid concentrated solution, also preferably include an amount of modified soy bean lipoid as emulsifying agent in this emulsifying material, the content in material can be 1-3 ‰.
For consideration to food safety, considered the organic acid sterilization and anticorrosion effect such as acetic acid, citric acid in the concentrated Fructus Crataegi acetic acid in the recipe design of the present invention, make product of the present invention that keeping property preferably be arranged.Certainly, be used for wrapping up the suitable auxiliary elements such as antiseptic that meet state food additive standard that add of ' Yanming ' capsules for clearing material of material, the keeping quality of product is better.
Another aspect of the present invention has provided a kind of method that realizes the suitability for industrialized production soft capsule of acetic acid of hawkthorn, comprising:
The Fructus Crataegi acetic acid that adopts the haw raw material fermenting process of preparing is concentrated Fructus Crataegi acetic acid being lower than to concentrate under 70 ℃ of temperature to become;
Polyunsaturated vegetable oil and saturated vegetable oil be mixed in proportion to stir becomes miscella;
Above-mentioned concentrated Fructus Crataegi acetic acid is mixed the stirring fusion make it fully emulsified with miscella, the total acid of material is with acetometer 〉=0.5% after the emulsifying;
The material pelleting that above-mentioned emulsifying is good is made soft capsule.
Preparation in accordance with the present invention, key is that the Fructus Crataegi acetic acid that will obtain through alcohol fermentation and acetic fermentation concentrates the back and suitable vegetable oil (miscella) carries out compound emulsion, obtain to realize the water-in-oil type material that wraps up adopting common process to make soft capsule then.The front is addressed, and in the compound emulsion process, can optionally add modified soy bean lipoid simultaneously.
The method according to this invention, material total acid 〉=0.5% (with acetometer) after the requirement emulsifying, preferably 〉=0.6%, when this index depends primarily on and concentrates to the control of concentration, the concentration that is concentrate should be high as far as possible, but because acetic acid volatilizees easily, obtain high concentration acetic acid and in operation, very big difficulty is arranged, can make the concentration of concentrate greater than 30 Baume degrees to concentrating of Fructus Crataegi acetic acid in the production, can be controlled in the 30-40 Baume degrees generally speaking, but this condition is not absolute, can adjust at any time and determine as the case may be aborning.
For source as the Fructus Crataegi acetic acid of content, the present invention is not particularly limited, that is to say that main contribution that the present invention has done prior art is to have realized by modification technology (emulsifying) soft capsuleization of aqueous Fructus Crataegi acetic acid, taking convenience is provided, be easy to carry about with one the novel Fructus Crataegi acetic acid health product of safety and sanitation.Take all factors into consideration products characteristics, in the preferred embodiment of the invention, it also comprises the following process for preparing Fructus Crataegi acetic acid through liquid submerged fermentation:
With select, clean and fragmentation after haw pulp heating enzyme denaturing softening;
Haw pulp after softening removes nuclear back adding pectase and implements enzymolysis;
Fructus Crataegi juice behind the enzymolysis is adjusted pol to the 16-20 Brix Scale, and regulates its pH to faintly acid, is cooled fast to below 30 ℃;
Adopting active dry yeast is that the Fructus Crataegi juice of strain after to enzymolysis carries out anaerobic fermentation and make Hawthorn Fruit Wine;
In this Hawthorn Fruit Wine, insert the acetic fermentation agent utilize the purified and amplification culture of acetic acid bacteria, carry out liquid submerged fermentation and make Fructus Crataegi acetic acid.
In said method, the enzyme denaturing softening process is to add to purify waste water to be heated to 80-85 ℃ in sarcocarp, keeps 10-30 minute, sends into enzymatic vessel behind the softening back pulp (together with boiling fruit water) through making beating, sieve (removing nuclear); Enzymolysis process is to make the slurry after softening be quickly cooled to 40-50 ℃, the pectase constant temperature hydrolysis of adding 0.02-0.08% 1-3 hour.Because pectin content is up to more than 2.5% in the Fructus Crataegi, it is too big to be retained in the viscosity that can cause pulp in the serosity, by enzymolysis process the pectin in the haw pulp is fully decomposed, reach the crushing juice rate that improves Fructus Crataegi, at utmost keep the purpose of the beneficiating ingredient content such as flavone in the product.
When the Fructus Crataegi juice behind the enzymolysis is carried out alcohol fermentation, by tracking and measuring to sugar and alcoholic strength, determine that preferred employing wine active dry yeast or heat-resisting active dry yeast are strain, carry out liquid submerged fermentation, promptly, Fructus Crataegi juice pol behind the adjustment enzymolysis is to about 16-20 Brix Scale (Brix), and the sterilization back enters anaerobic fermentation 48-72 hour and makes Hawthorn Fruit Wine at the dry yeast (about 0.1%) that inserts below 30 ℃ after activating.Can measure the pol and the alcoholic strength of material in the sweat at any time, suitably adjust fermentation temperature and promote to produce wine, make fermentation substrate dense as far as possible, generally work as alcoholic strength and reach about 9%, pol can stop alcohol fermentation about 1%, enter the acetic fermentation stage.In the acetic fermentation process, in above-mentioned alcohol fermentation liquid, insert after the acetic fermentation agent, no longer increase to fermentation termination with acidity at 30-35 ℃ of following aerobic culture.Acetic acid bacteria commonly used is a lot, all can be used for the present invention, for shortening fermentation period, put forward the high acid amount, reduce production costs, in liquid submerged fermentation of the present invention, more preferably using acetic acid bacteria is " Shanghai makes 1.01 " or " middle section 1.41 ", acetic acid bacteria earlier becomes leaven after secondary domestication and secondary spread cultivation, the acidity during fermentation termination should reach about 7%.
Fructus Crataegi acetic acid will be by alcohol fermentation and two fermentation stages of acetic fermentation, and wherein alcohol fermentation generally all is to utilize liquid fermentation, because yeast is a facultative anaerobe, so alcohol fermentation condition ratio is easier to control; And acetic acid bacteria is the obligate aerobic bacteria, and what the acetic fermentation employing was maximum is solid fermentation, secondly is the liquid surface standing for fermentation, and the fermentation period of these two kinds of technologies all reaches 20-30 days.Prepare Fructus Crataegi acetic acid with this type of technology, the advantage that realizes preparation acetic acid in conjunction with liquid fermentation (alcohol fermentation) in advance is a multiple bacteria compound fermentation, the fermentation interface is big, substrate is abundant, can produce a lot of flavor components, thereby the raciness of vinegar, shortcoming is that the time is long, labor intensity is big, and sanitary condition is poor, pollutes easily.The less use in existing factory of liquid submerged fermentation system vinegar, reason is the purebred acetic acid bacteria cultivation of the general employing of submerged fermentation, it is general that fermentation period is short as long as can finish in 3-5 days, and because strain is single, fermentation substrate is simple, therefore local flavor is not as the former, but the production efficiency height, can serialization, channelization is produced, the product safe and sanitary.The present invention is intended to form by soft capsule and farthest keeps and utilize nutritional labelings such as flavone in acetic acid and the Fructus Crataegi, the product forms of swallowing is provided, local flavor or the mouthfeel irrelevant with its nutritional health function are not the factors of considering, thereby employing liquid submerged fermentation technology, more help reducing production costs, realize large-scale industrial production.
This acetic fermentation product through concentrate and emulsifying after promptly can be used for pelleting, about the colloidal sol of gelatin and the concrete operations and the equipment of pelleting are known in the industry conventional soft capsule technology, do not repeat them here.
Innovative point of the present invention is to find with behind Fructus Crataegi acetic acid and the suitable plant oil material mixing, adopt colloid mill, conventional equipments such as mulser, use an amount of emulsifying agent (modified soy bean lipoid) emulsifying of the two fully can being blended to form a kind of stable emulsion in case of necessity, be filled into then in the gelatin through pelleting, molding, clean, technologies such as drying are made unique soft capsule of acetic acid of hawkthorn, thereby the water preparation acetic acid that will contain the flavonoid active component is wrapping in the gelatin soft capsule that can only wrap up oil preparation usually, the acid that has not only overcome peracidity Fructus Crataegi acetic acid stimulates problem, and instant edible, be convenient for carrying and transport.Another important feature of soft capsule of acetic acid of hawkthorn of the present invention is that the flavones ingredient with easy oxidation inactivation is enclosed among the capsule, help prolonging storage life (referring to subordinate list 2), owing to make high-load soft capsule dosage form after Fructus Crataegi acetic acid is concentrated, strengthened the effect of product, improved the value of product, as a kind of novel high added value health product, for foreign exchange earning provides good approach.
In sum, the difference of soft capsule of acetic acid of hawkthorn provided by the invention and present Hawthorn Vinegar product maximum is Fructus Crataegi acetic acid is wrapped in the soft capsule, the mode of taking is also changed into and is swallowed, the advantage of bringing is not only the prolongation of taking convenience and storage life, the more important thing is and ignored the local flavor of product and the requirement of mouthfeel, production technology can be simplified, be more conducive to industrial continuous production and realize.So the present invention both can prepare Fructus Crataegi acetic acid according to existing method, can simplify the production technology of Fructus Crataegi acetic acid according to the characteristics of swallowing of soft capsule (pay attention to nutrition, safety and health, suit one's taste, organoleptic indicator's no requirement (NR)s such as character and fragrance) again.For example, be equipped with two filter operations of having omitted in the technology in the conventional operation at the preferred Hawthorn Vinegar processed with acid of the present invention: the one, adopt pulp direct fermentation (not filtering) preparation Hawthorn Fruit Wine, because the nutritional labeling of serosity is abundanter than clear juice, it is very fast to produce wine speed, the yield of wine is also higher, and for details see attached table 1; The 2nd, the fermentation liquid behind the acetic fermentation can directly concentrate allotment after sterilization, needn't be by filtering preparation clear juice acetic acid, and it is abundanter that the acetic fermentation liquor ratio that obtains is like this filtered the acetic acid clear juice nutrition that obtains.As seen, the acetic fermentation technology that the preferred fermentation technology of the present invention is commonly used is simpler, quick, help reducing production costs, and strengthens the competitiveness of product in market.
Table 1, technology of alcohol result are relatively
| Volume (being used for fermentation) | Alcoholic strength | Residual sugar | |
| Enzymolysis solution (not filtering) | 472ml | 6.2％(v/v) | 2.93％(m/m) |
| Enzymolysis solution (filtration extracting juice) | 430ml | 6.0％(v/v) | 3.49％(m/m) |
Test method is respectively got 300 Keshan short, bristly hair or beards, implements pre-treatments such as cleaning, enzyme denaturing and enzymolysis according to conventional method, serosity behind the enzymolysis is taked first filtration respectively, get that filtrate is carried out alcohol fermentation and enzymolysis solution directly carries out alcohol fermentation (not filtering), measure the alcoholic strength and the pol of fermentation liquid.
By table 1 as seen, enzymolysis solution directly carries out alcohol fermentation, and the conversion ratio of ethanol has significantly improved (residual sugar reduction).
Specific embodiments
Introduce implementation process of the present invention in detail below in conjunction with specific embodiment, be intended to help the reader to understand flesh and blood of the present invention better, can not constitute any qualification the scope of the present invention.
Embodiment 1
Select about 10 kilograms of fresh haw berry, require color to be aubergine or redness, seven, medium well, no disease and pest do not have to go rotten, and soaks about 1 hour with except that the roguing bacterium with the sodium sulfite solution of 0.01% concentration, uses the circulating water rinsing clean then.
Adopt kibbler roll that haw berry is pressed into several lobes, but it is complete to keep pit as far as possible, added according to 1: 1 and purify waste water, be heated to 80-85 ℃, kept about 10 minutes, make haw berry soften enzyme denaturing.
To soften the back pulp with the single track beater pulls an oar with boiling fruit water, cross 40 mesh sieve enucleations, make the pulp that leaches be quickly cooled to 45-50 ℃, add the pectase of 0.02% (weight), stirred the back in 45 ℃ of left and right sides constant temperature enzymolysis 2 hours, the pol of the Fructus Crataegi juice behind the mensuration enzymolysis, and add white sugar, make pol reach about 18 Brix degrees, and regulate about the pH to 3.5 of Fructus Crataegi juice, boil enzyme denaturing, be cooled to 30 ℃ immediately, enter fermentation stage.
Alcohol fermentation: get angel wine active dry yeast and activate 1 hour with rare sucrose solution of 5 Brix Scales earlier, make yeast propagation, insert above-mentioned enzymolysis solution with about 0.1% inoculum concentration then, anaerobic fermentation is about 48 hours in 10 liters fermentation tank, period detecting pol and alcoholic strength, alcoholic strength reaches 9%, and pol reaches about 1% and stops alcohol fermentation.In the whole alcoholic fermentation process, dense as far as possible according to the formation curve control fermentation temperature of ethanol for making substrate, should improve temperature in the product wine most productive period, so 30 ℃ of earlier fermentation controls are controlled 33-35 ℃ mid-term, 28 ℃ of later stage controls.
Acetic fermentation: get Shanghai and make 1.01 acetic acid bacterias and spread cultivation earlier and make the acetic fermentation agent through secondary domestication and secondary, join in the above-mentioned alcohol fermentation liquid by 10% inoculum concentration then, aerobic culture in fermentation tank, fermentation temperature is controlled at 30 ℃, adjust air inflow to guarantee abundant oxygen supply with course of fermentation, and measure total acid content and alcoholic strength at any time, and when not increasing the terminal point of acetic fermentation with acidity, the total acid content about about 7% of this moment.
The acetic acid that ferments is sent into concentration tank, and it is concentrated under the vacuum condition vinegar liquid to be heated up, and temperature is controlled at below 70 ℃, when acetate concentration is about 33 Baume degrees, stops to concentrate, and discharges concentrated vinegar.
Soybean salad oil and shortening are poured into the material-compound tank of chuck respectively by about 2: 1 mass ratio, and the oil heating beginning carburetion in logical hot water makes jar in the chuck keeps that to be stirred to miscella even.Concentrated vinegar and modified soy bean lipoid are sent to material-compound tank in proportion, and adding proportion is a Fructus Crataegi concentrate 45%, miscella 55%, and modified soy bean lipoid 1 ‰ stirs by same direction, till the acetic acid concentrate is even suspended state.Stirred once every 20-30 minute, till material merges fully.Mixed material is squeezed in the colloid mill, regulated the fineness degree of colloid mill discharging, merge, do not have granular substance to be as the criterion in the material, material is merged, can merge repeatedly in case of necessity with vinegar oil.
The material that fusion is good is sent into mulser and is carried out fully emulsified.The equipment container of all uses should be dry, anhydrous before the operation.Material total acid (with acetometer) 〉=0.6% after the mensuration emulsifying.
Gelatin, pure water, plasticizer (glycerol), antiseptic (ethylparaben), food coloring are pressed 1.0: 1.0-1.1: 0.3-0.4: 0.001: 0.0001 part by weight, place in the glue pot, start stirring, make its imbibition, stir.Close each valve on the glue pot, start vacuum pump and make jar negative pressure of interior maintenance-0.08Mpa, after making the abundant swelling of material in 15-20 minute, make kettle temperature reach 65-70 ℃ by the interlayer heating, under this temperature, stir fusion and got final product discharging in 1-2 hour, glue filters through filter cloth and is discharged into heat-preserving container, and holding temperature is controlled at 60-65 ℃, deposits after 4 hours and can go up the main frame pill.
The reference index of glue: Engler viscosity: 3.2-4.2 ° E, moisture: 40-50%.
Pelleting: check the humiture between pelleting, the control temperature is at 18-26 ℃, and relative humidity is at 45-70%.
Open glue heat-preserving container end opening valve, make glue two expanding and arranging boxs about glue conveying box flows into, glue temperature is controlled at 60-65 ℃.Drive the casting drum, decontrol port strobe under the expanding and arranging box, allow glue flow to rotating casting drum system skin, regulate drum inlet temperature (5-15 ℃), measure rubber thickness with calibrator, rotation expanding and arranging box sluice gate screw, regulate rubber thickness (0.85-1.0mm), it is consistent that both sides rubber thickness is made every effort to, and the expanding and arranging box end opening goes out the glue place and keeps bright and clean, if the cull bonding is arranged, in time remove.Open revolving die simultaneously, the adhesive tape of casting drum exhibition system is stripped out, middle (when going into revolving die through oil tanker and two revolving dies of top guide rod introducing, not handy metal or hard tool, in order to avoid damage revolving die), the guiding adhesive tape goes into to shell in the middle of the wheel, opens the heating of syringe electrical bar in the time of the guiding adhesive tape, and the degree that adjusting revolving die screw actuates is can cut off rubber and to be fused to suitable.Liquid paraffin is added the liquid bucket, start spray pump, behind the liquid back pipe deaeration, connect liquid back pipe, drive the syringe guiding valve, use the liquid paraffin pressure testing, the soft gelatin capsule that inspection extrudes should be and not leak, the Hough line is smooth, rubber two limits are even, intact, and content uniformity is in scope, and net glue is not with soft gelatin capsule, change the material pressure testing again after pressure testing is normal, discard beginning to extrude the soft gelatin capsule that is mixed with part liquid wax, wait to see that liquid wax is regulated the material notes and high-volume reached requirement all by after the material replacement in the plastics liquid back pipe, begin formal pelleting, net glue imports in the net glue bucket of pellet press lower end.In continuous pelletizing process, should check a loading amount in per about 2 hours, so that in time adjust loading amount, rubber thickness is measured in timing, controls the ball type well.
Typing: the soft gelatin capsule that suppresses is placed in the typing rotating cage, make soft gelatin capsule continue to stir in rotating cage, in order to avoid soft gelatin capsule adhesion distortion, shaping time is about 4 hours.
Wash ball: with the soft gelatin capsule of typing move into wash between ball in, place 95% ethanol to clean, do not have foreign body, no greasy dirt, glossy to capsule surface.95% alcoholic solution is clarified substantially.
Dry: as to adopt the rotating cage drying, at first blower fan is opened, determine rotation direction, then the soft gelatin capsule of cleaning is poured into the rotating cage drying of finalizing the design, notice that soft gelatin capsule can not stack too much, and often stir, in order to avoid the soft gelatin capsule adhesion is out of shape.
Choose ball: exsiccant soft gelatin capsule is placed in the hermetic container, and immigration is chosen between ball, chooses to require temperature at 18-26 ℃ of relative humidity 45-65% between ball.An amount of soft gelatin capsule is placed the pallet that is lined with copy paper in batches, be not less than in illumination under the irradiation of 540LX, have adhesion distortion and irregular special-shaped ball to sort out on flat ball, leakage ball, bubble ball etc., place airtight depositing in the clean utensil respectively with tweezers.The soft gelatin capsule that conforms to quality requirements enters packaging process.
Above-mentioned capsule constant temperature in 30 ℃ of couveuses stores 30 days, measure wherein protein, fat, total acid and total flavones, and get and be unkitted capsular emulsifying material after the emulsifying and measure same index as a comparison, the result shows basic not change, can not leak after the proof beneficiating ingredient is wrapped, and not have oxidation to scatter and disappear in a long time.
Embodiment 2
The preparation process of Fructus Crataegi acetic acid concentrated solution is identical with embodiment 1, but the acetic acid bacteria that uses in the acetic fermentation changes middle section 1.41 into.
The component ratio of emulsifying material is: Fructus Crataegi acetic acid concentrated solution (the about 35-36 Baume degrees of concentration) 38%, and miscella 62%, miscella are safflower oil and Petiolus Trachycarpi oil, ratio is the miscella of 2.5: 1 (mass ratio).
The emulsifying of material, and pelletizing process is identical with embodiment 1.
Above-mentioned capsule constant temperature in 30 ℃ of couveuses stores 30 days, measures wherein protein, fat, total acid and total flavones, and gets and be unkitted capsular emulsifying material after the emulsifying and measure same index as a comparison, and measurement result sees table 2:
Assay before and after the table 2 Fructus Crataegi acetic acid encystation
| Protein | Fat | Total acid | Total flavones | |
| Before the encystation | 6.58％ | 62.12％ | 1.65％ | 87.04mg/g |
| Encystation and store 30 days after | 6.58％ | 62.13％ | 1.65％ | 87.05mg/g |
Can see that from the result of table 2 after Fructus Crataegi acetic acid concentrate was packed to soft capsule, beneficiating ingredient was wrapped really and can very stably keeps, and soft capsule does not have leakage phenomenon yet in preservation.
Claims (9)
1, soft capsule of acetic acid of hawkthorn, be wrapped in the product that obtains in the gelatin cortex for comprising the emulsifying material that concentrates Fructus Crataegi acetic acid, the composition of described emulsifying material comprises concentrated Fructus Crataegi acetic acid and miscella, this miscella is the mixture of polyunsaturated vegetable oil and saturated vegetable oil, concentrating the Hawthorn Vinegar acid content in this emulsifying material is 30-50%, miscella content is 50-70%, and the quality percentage composition sum of each composition is 100%, and the total acid of emulsifying material is with acetometer 〉=0.5%.
2, the described soft capsule of acetic acid of hawkthorn of claim 1, wherein, the mass ratio of polyunsaturated vegetable oil and saturated vegetable oil is 1.5-3 in the miscella: 1.
3, claim 1 or 2 described soft capsule of acetic acid of hawkthorn, wherein, the composition of emulsifying material also includes the modified soy bean lipoid of 1-3 ‰.
4, claim 2 or 3 described soft capsule of acetic acid of hawkthorn, wherein, the polyunsaturated vegetable oil in the miscella is selected from Oleum Brassicae campestris, Semen Maydis oil, Oleum Helianthi, Oleum Glycines, safflower oil, Oleum Hippophae or olive oil, and saturated vegetable oil is selected from shortening or Petiolus Trachycarpi oil.
5, the preparation method of each described soft capsule of acetic acid of hawkthorn of claim 1-4 comprises:
The Fructus Crataegi acetic acid that adopts haw raw material to ferment is concentrated Fructus Crataegi acetic acid being lower than to concentrate under 70 ℃ of temperature to become;
Polyunsaturated vegetable oil and saturated vegetable oil be mixed in proportion to stir becomes miscella;
Above-mentioned concentrated Fructus Crataegi acetic acid is mixed stirring merge with miscella, can optionally add modified soy bean lipoid simultaneously and make it fully emulsified, the total acid of material is with acetometer 〉=0.5% after the emulsifying;
The material pelleting that above-mentioned emulsifying is good is made soft capsule.
6, the described preparation method of claim 5 wherein, is condensed into the concentrated Fructus Crataegi acetic acid of concentration greater than 30 Baume degrees with Fructus Crataegi acetic acid.
7, the described preparation method of claim 5, it also comprises the process for preparing Fructus Crataegi acetic acid through liquid submerged fermentation:
With select, clean and fragmentation after haw pulp heating enzyme denaturing softening;
Haw pulp after softening removes nuclear back adding pectase and implements enzymolysis;
Fructus Crataegi juice behind the enzymolysis is adjusted pol to the 16-20 Brix Scale, and regulates its pH to faintly acid, is cooled fast to below 30 ℃;
Adopting active dry yeast is that the Fructus Crataegi juice of strain after to enzymolysis carries out anaerobic fermentation and make Hawthorn Fruit Wine;
In this Hawthorn Fruit Wine, insert the acetic fermentation agent utilize the purified and amplification culture of acetic acid bacteria, carry out liquid submerged fermentation and make Fructus Crataegi acetic acid.
8, the described preparation method of claim 7, wherein, the enzyme denaturing softening process is to add to purify waste water to be heated to 80-85 ℃ in sarcocarp, keeps 10-30 minute; Enzymolysis process is to make the slurry after softening be quickly cooled to 40-50 ℃, adds pectase constant temperature hydrolysis 1-3 hour.
9, the described preparation method of claim 7, wherein, alcohol fermentation is made in the Hawthorn Fruit Wine process, and adopting wine active dry yeast or heat-resisting active dry yeast is strain, activates, and Hawthorn Fruit Wine was made in inoculation then in anaerobic fermentation 48-72 hour; In the acetic fermentation process, at 30-35 ℃ of following aerobic culture, no longer increase to fermentation termination after the agent of access acetic fermentation with acidity.
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101715965A (en) * | 2009-12-04 | 2010-06-02 | 沈阳麦金利食品制造有限公司 | Fruit vinegar capsules and preparation method |
| CN102304461A (en) * | 2010-11-29 | 2012-01-04 | 鄂尔多斯市佳音沙棘食品有限公司 | Processing technology for sea-buckthorn vinegar |
| CN104585880A (en) * | 2015-01-20 | 2015-05-06 | 湖北中烟工业有限责任公司 | Mint essence solvent for cigarette dropping pill |
| CN109777708A (en) * | 2017-11-14 | 2019-05-21 | 江苏经贸职业技术学院 | A kind of preparation process of soft vinegar capsule |
-
2004
- 2004-12-27 CN CNB2004101025731A patent/CN100467036C/en not_active Expired - Fee Related
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101715965A (en) * | 2009-12-04 | 2010-06-02 | 沈阳麦金利食品制造有限公司 | Fruit vinegar capsules and preparation method |
| CN101715965B (en) * | 2009-12-04 | 2012-09-19 | 沈阳麦金利食品制造有限公司 | Fruit vinegar capsules and preparation method |
| CN102304461A (en) * | 2010-11-29 | 2012-01-04 | 鄂尔多斯市佳音沙棘食品有限公司 | Processing technology for sea-buckthorn vinegar |
| CN104585880A (en) * | 2015-01-20 | 2015-05-06 | 湖北中烟工业有限责任公司 | Mint essence solvent for cigarette dropping pill |
| CN104585880B (en) * | 2015-01-20 | 2018-06-08 | 湖北中烟工业有限责任公司 | A kind of Mint Essence solvent for cigarette dripping pill |
| CN109777708A (en) * | 2017-11-14 | 2019-05-21 | 江苏经贸职业技术学院 | A kind of preparation process of soft vinegar capsule |
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| Publication number | Publication date |
|---|---|
| CN100467036C (en) | 2009-03-11 |
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