CN107343586A - 一种健脾胃淀粉囊装豆蔻肉桂粉的配方及制备方法 - Google Patents
一种健脾胃淀粉囊装豆蔻肉桂粉的配方及制备方法 Download PDFInfo
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Abstract
本发明公开了一种健脾胃的淀粉囊装豆蔻肉桂粉的配方及制备方法,该囊装豆蔻肉桂粉由多组分功效成分和辅料组成,经粉碎、混合、填装至淀粉空囊、包装工序制成的淀粉囊装豆蔻肉桂粉,其中功效成分由如下重量份的原料制成:豆蔻25份~45份、肉桂25份~45份、干姜10份~20份、丁香10份~20份;辅料为香蕉粉和淀粉。本发明配方食品还具有健脾胃的作用,对脾胃虚弱、食欲不振、腹胀泄泻、消化不良等具有一定的作用。
Description
技术领域
本发明属于食品加工领域,具体说是一种健脾胃的淀粉囊装豆蔻肉桂粉的加工领域。
背景技术
淀粉空囊是一种纯植物淀粉囊材,在湖南省食品药品监督管理局的大力支持下,于2015年5月获得食品生产许可证(QS4301 2301 8331)。随着淀粉空囊的全面推广和运用,采用淀粉空囊日常服用食材养生粉的人群日益增多。这是一种以两种或两种以上的食材作为原料,粉碎后混合,填装至淀粉空囊中组合形成的一种新的食品形态,实现了“食品+食品=新食品”的新局面。现市面上销售的葛根木瓜山药粉(安徽老金磨方电子商务有限公司、QS3402 0701 0188)、黑芝麻核桃红豆山药粉(湖北馥雅食品科技有限公司、SC10742112100018)、大麦若叶山药粉(广州市伊贝莱保健品科技有限公司、QS4401 0701 0941)等,均是以两种或两种以上的食品原料经粉碎后混合而成的食品。在此种食品的基础上,通过将食材粉碎混合后填装至淀粉空囊中,选取适宜原料,酌定用量,妥善配制。此类型产品拥有同类型产品无可比拟的优势:1、全生产过程中不添加任何食品添加剂,安全可靠。2、多种食材原料定量配制的摄入,摆脱了产品的单一原材料提取或多原料的简单堆积。3、采用淀粉囊装的形态,独立包装,可直接吞服,亦可作为固体饮料冲服,方便携带,还可避免某些食材如苦瓜粉等带来的不良口感。我司经过精心研制,淀粉囊装豆蔻肉桂粉,采用药食同源目录中的干姜、丁香、肉桂、豆蔻(俗称“大头菜”)为食品原料,经烘干、粉碎、混合、填装至空囊而制成的淀粉囊装食品。本发明不仅可以作为食品食用还具有健脾胃的作用,对脾胃虚弱、食欲不振、腹胀泄泻、消化不良等具有一定的作用。
但由于干姜、丁香、肉桂、豆蔻都是香辛食品原料,其主要活性成分是其挥发油类物质,将这些富含挥发油物质装入胶囊,通常先提取挥发油,再将挥发油包合后装入胶囊。而如果不包合,挥发油易与胶囊壳发生反应,导致胶囊壳性能发生改变,活性成分也不易长期保存。
发明内容
申请人发明了一种新的淀粉囊装豆蔻肉桂粉配方,本发明所述的一种健脾胃的淀粉囊装豆蔻肉桂粉的配方及其制备方法,主要有以下技术内容:该囊装豆蔻肉桂粉由功效成分和辅料组成,以重量份计包括以下功效组分:豆蔻25份~45份、肉桂25份~45份、干姜10份~20份、丁香10份~20份;辅料为香蕉粉和淀粉。
将上述豆蔻肉桂粉装入淀粉胶囊中;所述淀粉胶囊主要是羟丙基淀粉。
所述淀粉胶囊的囊壳材料包括预胶化羟丙基淀粉和聚乙烯醇,所述淀粉胶囊的囊壳材料中,包含85%以上重量百分比的预胶化羟丙基淀粉和1-10%重量百分比的聚乙烯醇。
所述的淀粉囊装豆蔻肉桂粉及其制备方法,按以下步骤进行制备:
精选原材料→粉碎→混合→制粒→干燥→填装→杀菌→包装→成品
具体的工艺流程如下:
(1)按配方称取精选原材料,依次加入混合槽内,混合5~10分钟;
(2)将混合后的原材料经粗粉碎后,再次通过超微粉碎,要求粉碎细粉能通过100目筛;
(3)将配方量的辅料拌入细粉,再与混合料桶内的干颗粒混合5~10分钟;
(4)取85%乙醇溶液,加入混合槽内,迅速制成软材,过20目筛网,摇摆制粒;
(5)将湿颗粒转入干燥机,控制干燥温度60℃~70℃,干燥15~20分钟;
(6)将所得颗粒填装进淀粉空囊中,按平均每粒0.3~0.35g重量进行填充;
(7)将所得淀粉囊装食品囊装采用紫外照射杀菌,杀菌时间为30~60min;
(8)用聚对苯二甲酸乙二醇酯瓶或者其他符合食品安全要求的包装材料包装。
本发明的优点在于:1、本配方食品采用淀粉囊装的形态,独立包装,可直接吞服,亦可作为固体饮料冲服,方便携带,还可避免某些食材如豆蔻粉等带来的不良口感。2、本配方食品采用独特的配方,具有一定的食疗作用,对脾胃虚弱、食欲不振、腹胀泄泻、消化不良等具有一定的作用。
具体实施方式
下面将结合具体实施方式进一步说明本发明,但本发明要求保护的范围并不局限于下列实施方式。
实施例1:
一种健脾胃的淀粉囊装豆蔻肉桂粉的制备工艺,其加工方法包括以下步骤:
(1)按配方称取精选原材料,豆蔻25份、肉桂25份、干姜10份、丁香10份,再加入辅料香蕉粉30份,依次加入混合槽内,混合10分钟;
(2)将混合后的原材料经粗粉碎后,再次通过超微粉碎,要求粉碎细粉能通过100目筛;
(3)将配方量的辅料拌入细粉,再与混合料桶内的干颗粒混合10分钟;
(4)取85%乙醇溶液,加入混合槽内,迅速制成软材,过20目筛网,摇摆制粒;
(5)将湿颗粒转入干燥机,控制干燥温度60℃~70℃,干燥20分钟;
(6)将所得颗粒填装进淀粉空囊中,按平均每粒0.3g重量进行填充;
(7)将所得淀粉囊装食品囊装采用紫外照射杀菌,杀菌时间为30~60min;
(8)用聚对苯二甲酸乙二醇酯瓶或者其他符合食品安全要求的包装材料包装。
其中淀粉胶囊囊壳主要由90%的预胶化羟丙基淀粉和3%的聚乙烯醇制成。
对比实施例1:
步骤(6)中将所得颗粒填装进明胶胶囊中,按平均每粒0.3g重量进行填充。其余步骤同实施例1。
实施例2:
一种健脾胃的淀粉囊装豆蔻肉桂粉的制备工艺,其加工方法包括以下步骤:
(1)按配方称取精选原材料,豆蔻45份、肉桂45份、干姜10份、丁香10份依次加入混合槽内,混合10分钟;
(2)将混合后的原材料经粗粉碎后,再次通过超微粉碎,要求粉碎细粉能通过100目筛;
(3)将配方量的辅料拌入细粉,再与混合料桶内的干颗粒混合10分钟;
(4)取85%乙醇溶液,加入混合槽内,迅速制成软材,过20目筛网,摇摆制粒;
(5)将湿颗粒转入干燥机,控制干燥温度60℃~70℃,干燥20分钟;
(6)将所得颗粒填装进淀粉空囊中,按平均每粒0.35g重量进行填充;
(7)将所得淀粉囊装食品囊装采用紫外照射杀菌,杀菌时间为60min;
(8)用聚对苯二甲酸乙二醇酯瓶或者其他符合食品安全要求的包装材料包装。
其中淀粉胶囊囊壳主要由92%的预胶化羟丙基淀粉和1%的聚乙烯醇制成。
对比实施例2:
省略制粒步骤(4)、(5)其余同实施例2,所得淀粉囊装豆蔻肉桂粉在填充时易吸潮发生粘黏,且机器填充所得淀粉囊装豆蔻肉桂粉的粒重不均匀伟0.35g,分布在0.2~0.40g/粒之间。
实施例3:
一种健脾胃的淀粉囊装豆蔻肉桂粉的制备工艺,其加工方法包括以下步骤:
(1)按配方称取精选原材料,豆蔻30份、肉桂30份、干姜20份、丁香20份依次加入混合槽内,混合10分钟;
(2)将混合后的原材料经粗粉碎后,再次通过超微粉碎,要求粉碎细粉能通过100目筛;
(3)将配方量的辅料拌入细粉,再与混合料桶内的干颗粒混合10分钟;
(4)取85%乙醇溶液,加入混合槽内,迅速制成软材,过20目筛网,摇摆制粒;
(5)将湿颗粒转入干燥机,控制干燥温度60℃~70℃,干燥20分钟;
(6)将所得颗粒填装进淀粉空囊中,按平均每粒0.35g重量进行填充;
(7)将所得淀粉囊装食品囊装采用紫外照射杀菌,杀菌时间为60min;
(8)用聚对苯二甲酸乙二醇酯瓶或者其他符合食品安全要求的包装材料包装。
其中淀粉胶囊囊壳主要由92%的预胶化羟丙基淀粉和2%的聚乙烯醇制成。
对比实施例3:
步骤(6)中将所得颗粒填装进囊壳材料不含聚乙烯醇的羟丙基淀粉胶囊中,按平均每粒0.3g重量进行填充。其余步骤同实施例1。
实施例4:
一种健脾胃的淀粉囊装豆蔻肉桂粉的制备工艺,其加工方法包括以下步骤:
(1)按配方称取精选原材料,豆蔻20份、肉桂45份、干姜20份、丁香15份依次加入混合槽内,混合10分钟;
(2)将混合后的原材料经粗粉碎后,再次通过超微粉碎,要求粉碎细粉能通过100目筛;
(3)将配方量的辅料拌入细粉,再与混合料桶内的干颗粒混合10分钟;
(4)取85%乙醇溶液,加入混合槽内,迅速制成软材,过20目筛网,摇摆制粒;
(5)将湿颗粒转入干燥机,控制干燥温度60℃~70℃,干燥20分钟;
(6)将所得颗粒填装进淀粉空囊中,按平均每粒0.30g重量进行填充;
(7)将所得淀粉囊装食品囊装采用紫外照射杀菌,杀菌时间为60min;
(8)用聚对苯二甲酸乙二醇酯瓶或者其他符合食品安全要求的包装材料包装。
对比实施例4:
按配方称取精选原材料,豆蔻50份、肉桂50份加入混合槽内,其余步骤与实施例3相同。将其粉末填充进淀粉空囊之后得到淀粉囊装豆蔻肉桂粉。制备得到的淀粉囊装豆蔻肉桂粉的健脾胃作用差于配方所得淀粉囊装豆蔻肉桂粉。
值得注意的是虽然同是可以称作淀粉囊装豆蔻肉桂粉,但是本发明涵盖了以豆蔻、肉桂、干姜和丁香为主要原料,辅料为香蕉粉和淀粉的配方食品。因此,上述淀粉囊装豆蔻肉桂粉也应落在保护范围之内。
实施例5:
1、刘某,男,21,长期熬夜耗损阳气引起中气不足,食后腹胀,倦怠乏力,便溏,给予实施例1制备的淀粉囊装豆蔻肉桂粉,两个月后症状缓解,食欲增加,精力充沛。
2、王某,女,38岁,腹胀泄泻经久不愈、排便困难,给予实施例2制备的淀粉囊装豆蔻肉桂粉,两个月后症状缓解,腹胀泄泻症状消失,大便畅通。
从上述实施例可以看出,本发明提供的淀粉囊装豆蔻肉桂粉确实有健脾胃的食疗作用,对脾胃虚弱、食欲不振、腹胀泄泻、消化不良等具有一定的作用。
实验例:
分别取实施例1-3、对比例1、3的胶囊,在高湿(湿度80%)的条件下放置10天,以丁香油中丁香酚为主要检测指标,考察不同时间段,胶囊中丁香酚占初始丁香酚的重量百分比。
表1 丁香酚贮存稳定性实验
Claims (6)
1.一种健脾胃的淀粉囊装豆蔻肉桂粉,其特征是:该囊装豆蔻肉桂粉由功效成分和辅料组成,以重量份计包括以下功效组分:豆蔻25份~45份、肉桂25份~45份、干姜10份~20份、丁香10份~20份;辅料为香蕉粉和淀粉。
2.一种健脾胃的豆蔻肉桂粉淀粉胶囊,其特征是:将权利要求1所述的豆蔻肉桂粉装入淀粉胶囊中。
3.权利要求2所述的豆蔻肉桂粉淀粉胶囊,其特征是:所述淀粉胶囊主要是羟丙基淀粉。
4.权利要求2所述的豆蔻肉桂粉淀粉胶囊,其特征是:所述淀粉胶囊的囊壳材料包括预胶化羟丙基淀粉和聚乙烯醇。
5.权利要求4所述的豆蔻肉桂粉淀粉胶囊,其特征是:所述淀粉胶囊的囊壳材料中,包含85%以上重量百分比的预胶化羟丙基淀粉和1-10%重量百分比的聚乙烯醇。
6.权利要求2-5任意一项所述的健脾胃的豆蔻肉桂粉淀粉胶囊的制备方法,其特征是:淀粉囊装豆蔻肉桂粉制备方法按以下步骤进行:
精选原材料→粉碎→混合→制粒→干燥→填装→杀菌→包装→成品,
具体的工艺流程如下:
(1)按配方称取精选原材料,依次加入混合槽内,混合5~10分钟;
(2)将混合后的原材料经粗粉碎后,再次通过超微粉碎,要求粉碎细粉能通过100目筛;
(3)将配方量的辅料拌入细粉,再与混合料桶内的干颗粒混合5~10分钟;
(4)取85%乙醇溶液,加入混合槽内,迅速制成软材,过20目筛网,摇摆制粒;
(5)将湿颗粒转入干燥机,控制干燥温度60℃~70℃,干燥15~20分钟;
(6)将所得颗粒填装进淀粉空囊中,按平均每粒0.3~0.35g重量进行填充;
(7)将所得淀粉囊装食品囊装采用紫外照射杀菌,杀菌时间为30~60min;
(8)用聚对苯二甲酸乙二醇酯瓶或者其他符合食品安全要求的包装材料包装。
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刘凯培等: "淀粉软胶囊壳水分及阻隔性能稳定性研究", 《时珍国医国药》 * |
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