CN103652733A - Chinese yam and groundnut kernel dispersible tablets and preparation method thereof - Google Patents
Chinese yam and groundnut kernel dispersible tablets and preparation method thereof Download PDFInfo
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- CN103652733A CN103652733A CN201310748498.5A CN201310748498A CN103652733A CN 103652733 A CN103652733 A CN 103652733A CN 201310748498 A CN201310748498 A CN 201310748498A CN 103652733 A CN103652733 A CN 103652733A
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- 235000002722 Dioscorea batatas Nutrition 0.000 title claims abstract description 117
- 235000006536 Dioscorea esculenta Nutrition 0.000 title claims abstract description 117
- 240000001811 Dioscorea oppositifolia Species 0.000 title claims abstract description 117
- 235000003416 Dioscorea oppositifolia Nutrition 0.000 title claims abstract description 117
- 244000105624 Arachis hypogaea Species 0.000 title claims abstract description 59
- 235000010777 Arachis hypogaea Nutrition 0.000 title claims abstract description 59
- 238000002360 preparation method Methods 0.000 title claims description 12
- 235000003276 Apios tuberosa Nutrition 0.000 title abstract 4
- 235000010744 Arachis villosulicarpa Nutrition 0.000 title abstract 4
- 239000007919 dispersible tablet Substances 0.000 title abstract 3
- 229920002472 Starch Polymers 0.000 claims abstract description 46
- 239000008107 starch Substances 0.000 claims abstract description 46
- 235000019698 starch Nutrition 0.000 claims abstract description 46
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims abstract description 40
- VTYYLEPIZMXCLO-UHFFFAOYSA-L Calcium carbonate Chemical compound [Ca+2].[O-]C([O-])=O VTYYLEPIZMXCLO-UHFFFAOYSA-L 0.000 claims abstract description 36
- 239000000843 powder Substances 0.000 claims abstract description 30
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 claims abstract description 20
- 229930003268 Vitamin C Natural products 0.000 claims abstract description 20
- 235000019154 vitamin C Nutrition 0.000 claims abstract description 20
- 239000011718 vitamin C Substances 0.000 claims abstract description 20
- VYPSYNLAJGMNEJ-UHFFFAOYSA-N Silicium dioxide Chemical compound O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 claims abstract description 19
- 229920002134 Carboxymethyl cellulose Polymers 0.000 claims abstract description 18
- PMVSDNDAUGGCCE-TYYBGVCCSA-L Ferrous fumarate Chemical compound [Fe+2].[O-]C(=O)\C=C\C([O-])=O PMVSDNDAUGGCCE-TYYBGVCCSA-L 0.000 claims abstract description 18
- 229920000168 Microcrystalline cellulose Polymers 0.000 claims abstract description 18
- 239000004376 Sucralose Substances 0.000 claims abstract description 18
- 229910000019 calcium carbonate Inorganic materials 0.000 claims abstract description 18
- 239000001768 carboxy methyl cellulose Substances 0.000 claims abstract description 18
- 235000010948 carboxy methyl cellulose Nutrition 0.000 claims abstract description 18
- 239000008112 carboxymethyl-cellulose Substances 0.000 claims abstract description 18
- 239000011773 ferrous fumarate Substances 0.000 claims abstract description 18
- 229960000225 ferrous fumarate Drugs 0.000 claims abstract description 18
- 235000002332 ferrous fumarate Nutrition 0.000 claims abstract description 18
- 235000020717 hawthorn extract Nutrition 0.000 claims abstract description 18
- 235000019813 microcrystalline cellulose Nutrition 0.000 claims abstract description 18
- 239000008108 microcrystalline cellulose Substances 0.000 claims abstract description 18
- 229940016286 microcrystalline cellulose Drugs 0.000 claims abstract description 18
- 239000011734 sodium Substances 0.000 claims abstract description 18
- 229910052708 sodium Inorganic materials 0.000 claims abstract description 18
- BAQAVOSOZGMPRM-QBMZZYIRSA-N sucralose Chemical compound O[C@@H]1[C@@H](O)[C@@H](Cl)[C@@H](CO)O[C@@H]1O[C@@]1(CCl)[C@@H](O)[C@H](O)[C@@H](CCl)O1 BAQAVOSOZGMPRM-QBMZZYIRSA-N 0.000 claims abstract description 18
- 235000019408 sucralose Nutrition 0.000 claims abstract description 18
- 229930003316 Vitamin D Natural products 0.000 claims abstract description 12
- QYSXJUFSXHHAJI-XFEUOLMDSA-N Vitamin D3 Natural products C1(/[C@@H]2CC[C@@H]([C@]2(CCC1)C)[C@H](C)CCCC(C)C)=C/C=C1\C[C@@H](O)CCC1=C QYSXJUFSXHHAJI-XFEUOLMDSA-N 0.000 claims abstract description 12
- 235000019166 vitamin D Nutrition 0.000 claims abstract description 12
- 239000011710 vitamin D Substances 0.000 claims abstract description 12
- 150000003710 vitamin D derivatives Chemical class 0.000 claims abstract description 12
- 229940046008 vitamin d Drugs 0.000 claims abstract description 12
- 235000017060 Arachis glabrata Nutrition 0.000 claims description 55
- 235000018262 Arachis monticola Nutrition 0.000 claims description 55
- 235000020232 peanut Nutrition 0.000 claims description 55
- 239000002002 slurry Substances 0.000 claims description 42
- 235000013312 flour Nutrition 0.000 claims description 33
- 239000000203 mixture Substances 0.000 claims description 22
- RZVAJINKPMORJF-UHFFFAOYSA-N Acetaminophen Chemical compound CC(=O)NC1=CC=C(O)C=C1 RZVAJINKPMORJF-UHFFFAOYSA-N 0.000 claims description 17
- 241000736075 Schisandra Species 0.000 claims description 17
- 235000008422 Schisandra chinensis Nutrition 0.000 claims description 17
- 235000009508 confectionery Nutrition 0.000 claims description 17
- 239000000741 silica gel Substances 0.000 claims description 17
- 229910002027 silica gel Inorganic materials 0.000 claims description 17
- 235000004879 dioscorea Nutrition 0.000 claims description 12
- 235000010216 calcium carbonate Nutrition 0.000 claims description 10
- 239000002245 particle Substances 0.000 claims description 10
- 238000010298 pulverizing process Methods 0.000 claims description 10
- 238000010009 beating Methods 0.000 claims description 7
- 230000018044 dehydration Effects 0.000 claims description 7
- 238000006297 dehydration reaction Methods 0.000 claims description 7
- 238000000855 fermentation Methods 0.000 claims description 7
- 230000004151 fermentation Effects 0.000 claims description 7
- 238000000227 grinding Methods 0.000 claims description 7
- 238000007654 immersion Methods 0.000 claims description 7
- 238000009413 insulation Methods 0.000 claims description 7
- 239000007788 liquid Substances 0.000 claims description 7
- 239000012266 salt solution Substances 0.000 claims description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 7
- PTHCMJGKKRQCBF-UHFFFAOYSA-N Cellulose, microcrystalline Chemical compound OC1C(O)C(OC)OC(CO)C1OC1C(O)C(O)C(OC)C(CO)O1 PTHCMJGKKRQCBF-UHFFFAOYSA-N 0.000 claims description 5
- 238000001035 drying Methods 0.000 claims description 5
- 238000005469 granulation Methods 0.000 claims description 5
- 230000003179 granulation Effects 0.000 claims description 5
- 238000002156 mixing Methods 0.000 claims description 5
- 238000007873 sieving Methods 0.000 claims description 5
- 238000003756 stirring Methods 0.000 claims description 5
- 208000007502 anemia Diseases 0.000 abstract description 3
- 230000017531 blood circulation Effects 0.000 abstract description 3
- 230000037182 bone density Effects 0.000 abstract description 3
- 210000004185 liver Anatomy 0.000 abstract description 3
- 210000000952 spleen Anatomy 0.000 abstract description 3
- 238000010792 warming Methods 0.000 abstract description 3
- HQKMJHAJHXVSDF-UHFFFAOYSA-L magnesium stearate Chemical compound [Mg+2].CCCCCCCCCCCCCCCCCC([O-])=O.CCCCCCCCCCCCCCCCCC([O-])=O HQKMJHAJHXVSDF-UHFFFAOYSA-L 0.000 abstract 2
- 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 abstract 1
- 229930195725 Mannitol Natural products 0.000 abstract 1
- 240000006079 Schisandra chinensis Species 0.000 abstract 1
- 235000013399 edible fruits Nutrition 0.000 abstract 1
- 235000019359 magnesium stearate Nutrition 0.000 abstract 1
- 239000000594 mannitol Substances 0.000 abstract 1
- 235000010355 mannitol Nutrition 0.000 abstract 1
- 238000011084 recovery Methods 0.000 abstract 1
- 239000000377 silicon dioxide Substances 0.000 abstract 1
- 235000005911 diet Nutrition 0.000 description 2
- 230000000378 dietary effect Effects 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 201000005630 leukorrhea Diseases 0.000 description 2
- 238000005728 strengthening Methods 0.000 description 2
- 206010046901 vaginal discharge Diseases 0.000 description 2
- 230000002378 acidificating effect Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 229940011871 estrogen Drugs 0.000 description 1
- 239000000262 estrogen Substances 0.000 description 1
- 230000001076 estrogenic effect Effects 0.000 description 1
- 230000029142 excretion Effects 0.000 description 1
- 239000012530 fluid Substances 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000016087 ovulation Effects 0.000 description 1
- 244000052769 pathogen Species 0.000 description 1
- 230000001717 pathogenic effect Effects 0.000 description 1
- 229940126672 traditional medicines Drugs 0.000 description 1
- 210000004291 uterus Anatomy 0.000 description 1
- 210000001215 vagina Anatomy 0.000 description 1
- MECHNRXZTMCUDQ-RKHKHRCZSA-N vitamin D2 Chemical compound C1(/[C@@H]2CC[C@@H]([C@]2(CCC1)C)[C@H](C)/C=C/[C@H](C)C(C)C)=C\C=C1\C[C@@H](O)CCC1=C MECHNRXZTMCUDQ-RKHKHRCZSA-N 0.000 description 1
Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/60—Salad dressings; Mayonnaise; Ketchup
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/16—Inorganic salts, minerals or trace elements
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
- A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Botany (AREA)
- Inorganic Chemistry (AREA)
- Medicines Containing Plant Substances (AREA)
- Medicinal Preparation (AREA)
Abstract
The invention discloses Chinese yam and groundnut kernel dispersible tablets which comprise the following components in parts by weight: 500-700g of Chinese yam, 300-420g of groundnut kernel, 40-60g of microcrystalline cellulose, 0.12-0.32g of Chinese magnoliavine fruit extract, 0.12-0.32g of hawthorn extract, 0.38-0.78g of calcium carbonate, 0.011-0.022g of ferrous fumarate, 1-2g of Vitamin C, 1-2mu g of Vitamin D, 100-170g of mannitol, 10-15g of sucralose, 10-50g of superfine silica powder, 3-5g of carboxymethylcellulose, 55-80g of sodium carboxymethyl starch and 4-6g of magnesium stearate. The Chinese yam and groundnut kernel dispersible tablets disclosed by the invention have the efficiencies of tonifying spleen, warming liver, astringing, invigorating the blood circulation, increasing bone density, improving alimentary anemia and the like, is suitable for leukorrhagia and is used for recovery assisting.
Description
Technical field
The invention belongs to nutritional health food field, be specially a kind of Chinese yam shelled peanut dispersing tablet and preparation method.
Background technology
Leukorrhea is women's vaginal fluid.The leukorrhea of normal female is a kind of odorlessness, and slightly acidic dope has moistening vagina, excretion refuse, suppresses the effect that pathogen grows, and belongs to normal physiological phenomena.Healthy women leucorrhea increasing increases and is directly proportional to body inner estrogen level.As the onset of ovulation or the gestational period leucorrhea increasing, in uterus film is grown in long situation, or application all can occur similar leucorrhea increasing after estrogenic.Although also have Chinese Traditional Medicines or the formula of a lot of gynecological diseases at present, although treatment prescribed preparation is a lot, be all the form appearance with medicine, be applicable to the dietary product of long-term edible auxiliary curing seldom.Therefore the dietary product of researching and developing a kind of safe auxiliary curing is very with practical value.
summary of the invention
For above-mentioned situation, technical problem solved by the invention is to provide a kind of strengthening spleen and warming liver, restrains the preparation method who invigorates blood circulation, increases bone density, improves the Chinese yam shelled peanut dispersing tablet of alimentary anemia, to solve the problem proposing in above-mentioned background technology.
For achieving the above object, the invention provides following technical scheme:
A Chinese yam shelled peanut dispersing tablet, comprises following weight portion composition: Chinese yam 500-700g, shelled peanut 300-420g, microcrystalline cellulose 40-60g, Schisandra chinens P.E 0.12-0.32g, haw thorn extract 0.12-0.32g, calcium carbonate 0.38-0.78g, ferrous fumarate 0.011-0.022g, vitamin C 1-2g, vitamin D 1-2 μ g, sweet mellow wine 100-170g, Sucralose 10-15g, superfine silica gel powder 10-50g, carboxymethyl cellulose 3-5g, sodium carboxymethyl starch 55-80g, dolomol 4-6g.
As preferably, described a kind of Chinese yam shelled peanut dispersing tablet, comprises following weight portion composition: Chinese yam 600g, shelled peanut 360g, microcrystalline cellulose 50g, Schisandra chinens P.E 0.22g, haw thorn extract 0.22g, calcium carbonate 0.58g, ferrous fumarate 0.0165g, vitamin C 1.5g, vitamin D 1.5 μ g, sweet mellow wine 135g, Sucralose 12.5g, superfine silica gel powder 30g, carboxymethyl cellulose 4g, sodium carboxymethyl starch 67.5g, dolomol 5g.
A preparation method for Chinese yam shelled peanut dispersing tablet, comprises the following steps:
(1) get fresh Chinese yam and remove fibrous root, clean peeling, rinse well, with slicer, the Chinese yam piece undercut of rinsing well is become to 3-6mm Chinese yam piece, by Chinese yam piece at 55-65 ℃ of scope inner drying 2-4h, dried Chinese yam piece is sent to and is ground into break flour, Chinese yam break flour is placed in to fermentation vat, 0.5% salt solution that adds 4 times of amounts of Chinese yam times of weight, under normal temperature, soak 1-2h, the Chinese yam break flour of immersion is put into grinding mill and be milled into Chinese yam starch slurry, Chinese yam starch slurry is put into the moisture that dewaterer is sloughed Chinese yam starch slurry, Chinese yam starch slurry after dehydration is sent into dryer, within the scope of 65-75 ℃, 5-8h is smoked in insulation, obtain yam flour, standby,
(2) get fresh shelled peanut and clean, put into 0.15% vitamin C colour protecting liquid and soak, draining after placement 12-15min, the shelled peanut draining the water is put into beater pulls an oar, beating time is 2-10min, and above-mentioned slurries are carried out to gelatinization by twin (double) screw extruder, and barrel zone temperature remains within the scope of 120-125 ℃, screw speed remains on 215r/min, the slurries of gelatinization are pushed, within the scope of 55-60 ℃ of discharge barrel temperature, screw speed 208r/min, make shelled peanut fine powder, standby;
(3) get microcrystalline cellulose, Schisandra chinens P.E, haw thorn extract, calcium carbonate, ferrous fumarate, sweet mellow wine, Sucralose, superfine silica gel powder, carboxymethyl cellulose, sodium carboxymethyl starch, dolomol and pulverize respectively, cross 100-150 mesh sieve, standby;
(4) the shelled peanut fine powder that yam flour step (1) being made, step (2) make is uniformly mixed, in mixture, add vitamin C, vitamin D to stir, mixer rotating speed is 10-20r/min, time is 10-20min, add again carboxymethyl cellulose, microcrystalline cellulose, Schisandra chinens P.E, haw thorn extract, calcium carbonate, ferrous fumarate, sweet mellow wine, Sucralose, superfine silica gel powder, sodium carboxymethyl starch after pulverizing in above-mentioned steps, be uniformly mixed 10-15min, obtain mixture, standby;
(5) mixture step (4) being made carries out granulation, and particle is dried to 0.5-1.5h within the scope of 30-45 ℃, crosses 20-40 mesh sieve;
(6) add the dolomol after pulverizing to mix with mixing machine the particle after sieving, rotating speed is 10-15r/min, and the time is 6-8min, then carries out compressing tablet, obtains Chinese yam shelled peanut dispersing tablet.
In described step (1), get fresh Chinese yam and remove fibrous root, clean peeling, rinse well, with slicer, the Chinese yam piece undercut of rinsing well is become to 4mm Chinese yam piece, by Chinese yam piece dry 2h under 55 ℃ of conditions, dried Chinese yam piece is sent to and is ground into break flour, Chinese yam break flour is placed in to fermentation vat, 0.5% salt solution that adds 4 times of amounts of Chinese yam times of weight, under normal temperature, soak 1h, the Chinese yam break flour of immersion is put into grinding mill and be milled into Chinese yam starch slurry, Chinese yam starch slurry is put into the moisture that dewaterer is sloughed Chinese yam starch slurry, Chinese yam starch slurry after dehydration is sent into dryer, in the time of 75 ℃, 5h is smoked in insulation, obtain yam flour.
In described step (2), getting fresh shelled peanut cleans, put into 0.15% vitamin C colour protecting liquid and soak, draining after placement 15min, puts into beater by the shelled peanut draining the water and pulls an oar, beating time is 10min, above-mentioned slurries are carried out to gelatinization by twin (double) screw extruder, and barrel zone temperature remains within the scope of 120 ℃, and screw speed remains on 215r/min, the slurries of gelatinization are pushed, within the scope of 55 ℃ of discharge barrel temperature, screw speed 208r/min, makes shelled peanut fine powder.
In sum, beneficial effect of the present invention:
The present invention has strengthening spleen and warming liver, convergence is invigorated blood circulation, increased bone density, improves the effects such as alimentary anemia and be applicable to leucorrhea increasing, for recovering aid.
The specific embodiment
Below in conjunction with the embodiment of the present invention, the technical scheme in the embodiment of the present invention is clearly and completely described, obviously, described embodiment is only the present invention's part embodiment, rather than whole embodiment.Embodiment based in the present invention, those of ordinary skills, not making the every other embodiment obtaining under creative work prerequisite, belong to the scope of protection of the invention.
Embodiment 1
A Chinese yam shelled peanut dispersing tablet, comprises following weight portion composition: Chinese yam 500g, shelled peanut 300g, microcrystalline cellulose 40g, Schisandra chinens P.E 0.12g, haw thorn extract 0.12g, calcium carbonate 0.38g, ferrous fumarate 0.011g, vitamin C 1g, vitamin D 1 μ g, sweet mellow wine 100g, Sucralose 10g, superfine silica gel powder 10g, carboxymethyl cellulose 3g, sodium carboxymethyl starch 55g, dolomol 4g.
A preparation method for Chinese yam shelled peanut dispersing tablet, comprises the following steps:
(1) get fresh Chinese yam and remove fibrous root, clean peeling, rinse well, with slicer, the Chinese yam piece undercut of rinsing well is become to 3-6mm Chinese yam piece, by Chinese yam piece at 55-65 ℃ of scope inner drying 2-4h, dried Chinese yam piece is sent to and is ground into break flour, Chinese yam break flour is placed in to fermentation vat, 0.5% salt solution that adds 4 times of amounts of Chinese yam times of weight, under normal temperature, soak 1-2h, the Chinese yam break flour of immersion is put into grinding mill and be milled into Chinese yam starch slurry, Chinese yam starch slurry is put into the moisture that dewaterer is sloughed Chinese yam starch slurry, Chinese yam starch slurry after dehydration is sent into dryer, within the scope of 65-75 ℃, 5-8h is smoked in insulation, obtain yam flour, standby,
(2) get fresh shelled peanut and clean, put into 0.15% vitamin C colour protecting liquid and soak, draining after placement 12-15min, the shelled peanut draining the water is put into beater pulls an oar, beating time is 2-10min, and above-mentioned slurries are carried out to gelatinization by twin (double) screw extruder, and barrel zone temperature remains within the scope of 120-125 ℃, screw speed remains on 215r/min, the slurries of gelatinization are pushed, within the scope of 55-60 ℃ of discharge barrel temperature, screw speed 208r/min, make shelled peanut fine powder, standby;
(3) get microcrystalline cellulose, Schisandra chinens P.E, haw thorn extract, calcium carbonate, ferrous fumarate, sweet mellow wine, Sucralose, superfine silica gel powder, carboxymethyl cellulose, sodium carboxymethyl starch, dolomol and pulverize respectively, cross 100-150 mesh sieve, standby;
(4) the shelled peanut fine powder that yam flour step (1) being made, step (2) make is uniformly mixed, in mixture, add vitamin C, vitamin D to stir, mixer rotating speed is 10-20r/min, time is 10-20min, add again carboxymethyl cellulose, microcrystalline cellulose, Schisandra chinens P.E, haw thorn extract, calcium carbonate, ferrous fumarate, sweet mellow wine, Sucralose, superfine silica gel powder, sodium carboxymethyl starch after pulverizing in above-mentioned steps, be uniformly mixed 10-15min, obtain mixture, standby;
(5) mixture step (4) being made carries out granulation, and particle is dried to 0.5-1.5h within the scope of 30-45 ℃, crosses 20-40 mesh sieve;
(6) add the dolomol after pulverizing to mix with mixing machine the particle after sieving, rotating speed is 10-15r/min, and the time is 6-8min, then carries out compressing tablet, obtains Chinese yam shelled peanut dispersing tablet.
Embodiment 2
A Chinese yam shelled peanut dispersing tablet, comprises following weight portion composition: Chinese yam 600g, shelled peanut 360g, microcrystalline cellulose 50g, Schisandra chinens P.E 0.22g, haw thorn extract 0.22g, calcium carbonate 0.58g, ferrous fumarate 0.0165g, vitamin C 1.5g, vitamin D 1.5 μ g, sweet mellow wine 135g, Sucralose 12.5g, superfine silica gel powder 30g, carboxymethyl cellulose 4g, sodium carboxymethyl starch 67.5g, dolomol 5g.
A preparation method for Chinese yam shelled peanut dispersing tablet, comprises the following steps:
(1) get fresh Chinese yam and remove fibrous root, clean peeling, rinse well, with slicer, the Chinese yam piece undercut of rinsing well is become to 3-6mm Chinese yam piece, by Chinese yam piece at 55-65 ℃ of scope inner drying 2-4h, dried Chinese yam piece is sent to and is ground into break flour, Chinese yam break flour is placed in to fermentation vat, 0.5% salt solution that adds 4 times of amounts of Chinese yam times of weight, under normal temperature, soak 1-2h, the Chinese yam break flour of immersion is put into grinding mill and be milled into Chinese yam starch slurry, Chinese yam starch slurry is put into the moisture that dewaterer is sloughed Chinese yam starch slurry, Chinese yam starch slurry after dehydration is sent into dryer, within the scope of 65-75 ℃, 5-8h is smoked in insulation, obtain yam flour, standby,
(2) get fresh shelled peanut and clean, put into 0.15% vitamin C colour protecting liquid and soak, draining after placement 12-15min, the shelled peanut draining the water is put into beater pulls an oar, beating time is 2-10min, and above-mentioned slurries are carried out to gelatinization by twin (double) screw extruder, and barrel zone temperature remains within the scope of 120-125 ℃, screw speed remains on 215r/min, the slurries of gelatinization are pushed, within the scope of 55-60 ℃ of discharge barrel temperature, screw speed 208r/min, make shelled peanut fine powder, standby;
(3) get microcrystalline cellulose, Schisandra chinens P.E, haw thorn extract, calcium carbonate, ferrous fumarate, sweet mellow wine, Sucralose, superfine silica gel powder, carboxymethyl cellulose, sodium carboxymethyl starch, dolomol and pulverize respectively, cross 100-150 mesh sieve, standby;
(4) the shelled peanut fine powder that yam flour step (1) being made, step (2) make is uniformly mixed, in mixture, add vitamin C, vitamin D to stir, mixer rotating speed is 10-20r/min, time is 10-20min, add again carboxymethyl cellulose, microcrystalline cellulose, Schisandra chinens P.E, haw thorn extract, calcium carbonate, ferrous fumarate, sweet mellow wine, Sucralose, superfine silica gel powder, sodium carboxymethyl starch after pulverizing in above-mentioned steps, be uniformly mixed 10-15min, obtain mixture, standby;
(5) mixture step (4) being made carries out granulation, and particle is dried to 0.5-1.5h within the scope of 30-45 ℃, crosses 20-40 mesh sieve;
(6) add the dolomol after pulverizing to mix with mixing machine the particle after sieving, rotating speed is 10-15r/min, and the time is 6-8min, then carries out compressing tablet, obtains Chinese yam shelled peanut dispersing tablet.
Embodiment 3
A Chinese yam shelled peanut dispersing tablet, comprises following weight portion composition: Chinese yam 700g, shelled peanut 420g, microcrystalline cellulose 60g, Schisandra chinens P.E 0.32g, haw thorn extract 0.32g, calcium carbonate 0.78g, ferrous fumarate 0.022g, vitamin C 2g, vitamin D 2 μ g, sweet mellow wine 170g, Sucralose 15g, superfine silica gel powder 50g, carboxymethyl cellulose 5g, sodium carboxymethyl starch 80g, dolomol 6g.
A preparation method for Chinese yam shelled peanut dispersing tablet, comprises the following steps:
(1) get fresh Chinese yam and remove fibrous root, clean peeling, rinse well, with slicer, the Chinese yam piece undercut of rinsing well is become to 3-6mm Chinese yam piece, by Chinese yam piece at 55-65 ℃ of scope inner drying 2-4h, dried Chinese yam piece is sent to and is ground into break flour, Chinese yam break flour is placed in to fermentation vat, 0.5% salt solution that adds 4 times of amounts of Chinese yam times of weight, under normal temperature, soak 1-2h, the Chinese yam break flour of immersion is put into grinding mill and be milled into Chinese yam starch slurry, Chinese yam starch slurry is put into the moisture that dewaterer is sloughed Chinese yam starch slurry, Chinese yam starch slurry after dehydration is sent into dryer, within the scope of 65-75 ℃, 5-8h is smoked in insulation, obtain yam flour, standby,
(2) get fresh shelled peanut and clean, put into 0.15% vitamin C colour protecting liquid and soak, draining after placement 12-15min, the shelled peanut draining the water is put into beater pulls an oar, beating time is 2-10min, and above-mentioned slurries are carried out to gelatinization by twin (double) screw extruder, and barrel zone temperature remains within the scope of 120-125 ℃, screw speed remains on 215r/min, the slurries of gelatinization are pushed, within the scope of 55-60 ℃ of discharge barrel temperature, screw speed 208r/min, make shelled peanut fine powder, standby;
(3) get microcrystalline cellulose, Schisandra chinens P.E, haw thorn extract, calcium carbonate, ferrous fumarate, sweet mellow wine, Sucralose, superfine silica gel powder, carboxymethyl cellulose, sodium carboxymethyl starch, dolomol and pulverize respectively, cross 100-150 mesh sieve, standby;
(4) the shelled peanut fine powder that yam flour step (1) being made, step (2) make is uniformly mixed, in mixture, add vitamin C, vitamin D to stir, mixer rotating speed is 10-20r/min, time is 10-20min, add again carboxymethyl cellulose, microcrystalline cellulose, Schisandra chinens P.E, haw thorn extract, calcium carbonate, ferrous fumarate, sweet mellow wine, Sucralose, superfine silica gel powder, sodium carboxymethyl starch after pulverizing in above-mentioned steps, be uniformly mixed 10-15min, obtain mixture, standby;
(5) mixture step (4) being made carries out granulation, and particle is dried to 0.5-1.5h within the scope of 30-45 ℃, crosses 20-40 mesh sieve;
(6) add the dolomol after pulverizing to mix with mixing machine the particle after sieving, rotating speed is 10-15r/min, and the time is 6-8min, then carries out compressing tablet, obtains Chinese yam shelled peanut dispersing tablet.
To those skilled in the art, obviously the invention is not restricted to the details of above-mentioned one exemplary embodiment, and in the situation that not deviating from spirit of the present invention or essential characteristic, can realize the present invention with other concrete form.Therefore, no matter from which point, all should regard embodiment as exemplary, and be nonrestrictive, scope of the present invention is limited by claims rather than above-mentioned explanation, is therefore intended to include in the present invention dropping on the implication that is equal to important document of claim and all changes in scope.
In addition, be to be understood that, although this description is described according to embodiment, but not each embodiment only comprises an independently technical scheme, this narrating mode of description is only for clarity sake, those skilled in the art should make description as a whole, and the technical scheme in each embodiment also can, through appropriately combined, form other embodiments that it will be appreciated by those skilled in the art that.
Claims (5)
1. a Chinese yam shelled peanut dispersing tablet, is characterized in that: comprise following weight portion composition: Chinese yam 500-700g, shelled peanut 300-420g, microcrystalline cellulose 40-60g, Schisandra chinens P.E 0.12-0.32g, haw thorn extract 0.12-0.32g, calcium carbonate 0.38-0.78g, ferrous fumarate 0.011-0.022g, vitamin C 1-2g, vitamin D 1-2 μ g, sweet mellow wine 100-170g, Sucralose 10-15g, superfine silica gel powder 10-50g, carboxymethyl cellulose 3-5g, sodium carboxymethyl starch 55-80g, dolomol 4-6g.
2. a kind of Chinese yam shelled peanut dispersing tablet according to claim 1, is characterized in that: comprise following weight portion composition: Chinese yam 600g, shelled peanut 360g, microcrystalline cellulose 50g, Schisandra chinens P.E 0.22g, haw thorn extract 0.22g, calcium carbonate 0.58g, ferrous fumarate 0.0165g, vitamin C 1.5g, vitamin D 1.5 μ g, sweet mellow wine 135g, Sucralose 12.5g, superfine silica gel powder 30g, carboxymethyl cellulose 4g, sodium carboxymethyl starch 67.5g, dolomol 5g.
3. a preparation method for Chinese yam shelled peanut dispersing tablet, is characterized in that: comprise the following steps:
(1) get fresh Chinese yam and remove fibrous root, clean peeling, rinse well, with slicer, the Chinese yam piece undercut of rinsing well is become to 3-6mm Chinese yam piece, by Chinese yam piece at 55-65 ℃ of scope inner drying 2-4h, dried Chinese yam piece is sent to and is ground into break flour, Chinese yam break flour is placed in to fermentation vat, 0.5% salt solution that adds 4 times of amounts of Chinese yam times of weight, under normal temperature, soak 1-2h, the Chinese yam break flour of immersion is put into grinding mill and be milled into Chinese yam starch slurry, Chinese yam starch slurry is put into the moisture that dewaterer is sloughed Chinese yam starch slurry, Chinese yam starch slurry after dehydration is sent into dryer, within the scope of 65-75 ℃, 5-8h is smoked in insulation, obtain yam flour, standby,
(2) get fresh shelled peanut and clean, put into 0.15% vitamin C colour protecting liquid and soak, draining after placement 12-15min, the shelled peanut draining the water is put into beater pulls an oar, beating time is 2-10min, and above-mentioned slurries are carried out to gelatinization by twin (double) screw extruder, and barrel zone temperature remains within the scope of 120-125 ℃, screw speed remains on 215r/min, the slurries of gelatinization are pushed, within the scope of 55-60 ℃ of discharge barrel temperature, screw speed 208r/min, make shelled peanut fine powder, standby;
(3) get microcrystalline cellulose, Schisandra chinens P.E, haw thorn extract, calcium carbonate, ferrous fumarate, sweet mellow wine, Sucralose, superfine silica gel powder, carboxymethyl cellulose, sodium carboxymethyl starch, dolomol and pulverize respectively, cross 100-150 mesh sieve, standby;
(4) the shelled peanut fine powder that yam flour step (1) being made, step (2) make is uniformly mixed, in mixture, add vitamin C, vitamin D to stir, mixer rotating speed is 10-20r/min, time is 10-20min, add again carboxymethyl cellulose, microcrystalline cellulose, Schisandra chinens P.E, haw thorn extract, calcium carbonate, ferrous fumarate, sweet mellow wine, Sucralose, superfine silica gel powder, sodium carboxymethyl starch after pulverizing in above-mentioned steps, be uniformly mixed 10-15min, obtain mixture, standby;
(5) mixture step (4) being made carries out granulation, and particle is dried to 0.5-1.5h within the scope of 30-45 ℃, crosses 20-40 mesh sieve;
(6) add the dolomol after pulverizing to mix with mixing machine the particle after sieving, rotating speed is 10-15r/min, and the time is 6-8min, then carries out compressing tablet, obtains Chinese yam shelled peanut dispersing tablet.
4. the preparation method of a kind of Chinese yam shelled peanut dispersing tablet according to claim 3, it is characterized in that: in described step (1), get fresh Chinese yam and remove fibrous root, clean peeling, rinse well, with slicer, the Chinese yam piece undercut of rinsing well is become to 4mm Chinese yam piece, by Chinese yam piece dry 2h under 55 ℃ of conditions, dried Chinese yam piece is sent to and is ground into break flour, Chinese yam break flour is placed in to fermentation vat, 0.5% salt solution that adds 4 times of amounts of Chinese yam times of weight, under normal temperature, soak 1h, the Chinese yam break flour of immersion is put into grinding mill and be milled into Chinese yam starch slurry, Chinese yam starch slurry is put into the moisture that dewaterer is sloughed Chinese yam starch slurry, Chinese yam starch slurry after dehydration is sent into dryer, in the time of 75 ℃, 5h is smoked in insulation, obtain yam flour.
5. the preparation method of a kind of Chinese yam shelled peanut dispersing tablet according to claim 3, it is characterized in that: in described step (2), get fresh shelled peanut and clean, putting into 0.15% vitamin C colour protecting liquid soaks, draining after placement 15min, the shelled peanut draining the water is put into beater pulls an oar, beating time is 10min, above-mentioned slurries are carried out to gelatinization by twin (double) screw extruder, barrel zone temperature remains within the scope of 120 ℃, screw speed remains on 215r/min, the slurries of gelatinization are pushed, within the scope of 55 ℃ of discharge barrel temperature, screw speed 208r/min, make shelled peanut fine powder.
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