CN111184210A - Ginseng and lily compound health-care buccal tablet and preparation method thereof - Google Patents
Ginseng and lily compound health-care buccal tablet and preparation method thereof Download PDFInfo
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Abstract
The invention discloses a ginseng and lily compound health buccal tablet and a preparation method thereof, wherein ginseng, lily, cordyceps militaris, ginseng, Chinese yam, dark plum, arillus longan, walnut kernel and wolfberry fruit are used as main raw materials; takes white poria, dahurian angelica root, coix seed, sharpleaf galangal fruit, honeysuckle, kudzuvine root, raspberry and liquorice as auxiliary materials; adding food additives such as hydroxypropyl methylcellulose and magnesium stearate; ginseng radix and Bulbus Lilii compound buccal tablet and its preparation method are prepared by freeze drying and pulverizing to obtain Ginseng radix lyophilized powder with health promotion effect, and adding Bulbus Lilii lyophilized powder with health promotion effect as main raw materials. The formula is reasonable, the nutritive value is high, the preparation process is simple, and the taste is suitable for most people to eat.
Description
Technical Field
The invention relates to the field of health-care food, in particular to a ginseng and lily compound health-care buccal tablet and a preparation method thereof.
Background
The ginseng and the lily are used as food and medicine raw materials approved by China, and the nutritional values of the ginseng and the lily are pursued by modern people; however, the taste of the single health-care food combined by the ginseng and lily tablets at present cannot be suitable for a large number of special people, so that the taste and the nutrient components are not reasonable and complete, the research and development and the lack of the taste on the market cannot meet various needs of a health-care market, and the research and development of the ginseng and lily compound health-care buccal tablet has important significance for ensuring the nutrition and the food supplement and improving the taste.
Disclosure of Invention
The invention aims to overcome the defects of the prior art and provides a ginseng and lily compound health-care buccal tablet and a preparation method thereof.
In order to achieve the purpose, the invention adopts the following technical scheme:
a ginseng and lily compound health buccal tablet is prepared from the following raw materials by weight:
(1) 18-20 parts of ginseng, 12-14 parts of lily, 10-12 parts of cordyceps militaris, 8-10 parts of ginseng, 8-10 parts of Chinese yam, 4-6 parts of dark plum, 3-5 parts of longan aril, 5-7 parts of walnut kernel and 6-8 parts of wolfberry fruit are taken as main raw materials;
(2) taking 6-8 parts of white poria, 4-6 parts of angelica dahurica, 6-8 parts of semen coicis, 4-6 parts of fructus alpiniae oxyphyllae, 3-5 parts of honeysuckle, 7-9 parts of radix puerariae, 2-4 parts of raspberry and 2-4 parts of liquorice as auxiliary materials;
(3) adding food additives of 0.1-0.3 part of hydroxypropyl methylcellulose and 0.2-0.4 part of magnesium stearate.
Further, 1000 tablets are prepared from the following raw materials by weight, wherein each tablet is 0.5 g:
(1) 19kg of ginseng, 13kg of lily, 11kg of cordyceps militaris, 9kg of ginseng, 9kg of Chinese yam, 5kg of dark plum, 4kg of arillus longan, 6kg of walnut kernel and 7kg of wolfberry fruit are taken as main raw materials;
(2) taking 7kg of white poria, 5kg of angelica dahurica, 7kg of coix seed, 5kg of sharpleaf galangal fruit, 4kg of honeysuckle, 8kg of kudzuvine root, 3kg of raspberry and 3kg of liquorice as auxiliary materials;
(3) food additives of 0.2kg of hydrocarbon propyl methyl cellulose and 0.3kg of magnesium stearate are added.
Further, the preparation method of the ginseng comprises the following steps:
(1) sorting and cleaning: selecting fresh ginseng planted manually, putting the ginseng into clear water, soaking, and repeatedly cleaning soil dirt on the surface of the ginseng with the clear water;
(2) slicing: cleaning fresh ginseng, slicing the fresh ginseng to the thickness of 0.1-0.3 cm, and soaking the fresh ginseng in 0.5-1 time of distilled water while cutting;
(3) hot boiling and softening: putting the ginseng slices and soaking water into a jacketed kettle, boiling for 2-3 h at the temperature of 110-;
(4) crushing and pulping: pouring the cooked ginseng slices and the cooking liquor into a high-speed pounding machine to be crushed into slurry;
(5) grinding and homogenizing: repeatedly and finely grinding the pulped pulp for 5 times by using a colloid mill to control the particle size to be 40-50 mu m and obtain fine pulp;
(6) pre-freezing: putting the ginseng fine pulp into a tray, wherein the thickness of the ginseng fine pulp is 0.1-0.3 cm, putting the ginseng fine pulp into a freeze dryer for pre-freezing at the temperature of-18-20 ℃ for 1-2 hours;
(7) and (3) freeze drying:
① sublimation drying, starting a vacuum system by a freeze dryer, pumping the pressure in the bin to 30-50 pa, slowly heating to-15 to-20 ℃ at a heating rate of 1 ℃ per hour, keeping the temperature for 8-10 h, slowly heating to-8 to-10 ℃ at a heating rate of 2 ℃ per hour, and keeping the temperature for 5-6 h;
②, resolving and drying, after sublimation and drying, slowly heating to 200-300 ℃ at a heating rate of 2 ℃ per hour, and keeping the temperature for 3-5 hours, wherein the final pressure is 5-8 Pa;
(8) crushing: crushing at the ambient temperature of less than or equal to 25 ℃ and the relative humidity of less than 10 percent to obtain the ginseng dry powder with 60-80 meshes.
Further, the preparation method of the lily comprises the following steps:
(1) selecting materials;
(2) cleaning in sections: transversely cutting the near-bulb part of the lily with a knife, washing with clear water, taking out, and quickly soaking in 0.5-1 time of distilled water;
(3) hot boiling and softening: pouring the lily slices together with soaking water into a jacketed kettle, and boiling for 2-3 h at 110-150 ℃ until the lily is well-cooked;
(4) crushing and pulping: pulping lily slices and the cooking liquor in a high-speed triturator, and crushing the lily slices into slurry;
(5) grinding and homogenizing: repeatedly and finely grinding the pulped pulp for 3 times by using a colloid mill to control the particle size to be 6-8 mu m and obtain fine pulp;
(6) pre-freezing: placing the lily fine pulp into a tray with the thickness of 0.1-0.3 cm, and pre-freezing in a freeze dryer at the pre-freezing temperature of-10 ℃ to-20 ℃ for 8-10 h;
(7) ①, sublimation drying, starting a vacuum system by a freeze dryer, pumping the pressure in the bin to 5-10 pa, slowly heating to-10 to-15 ℃ at the temperature rise rate of 1 ℃ per hour, keeping the temperature for 2-3 h, slowly heating to-3 to-5 ℃ at the temperature rise rate of 2 ℃ per hour, and keeping the temperature for 1-3 h;
②, carrying out resolution drying, carrying out sublimation drying, slowly heating to 10-15 ℃ at a heating rate of 2 ℃ per hour, carrying out heat preservation for 3-5 hours, and finally carrying out pressure of 3-5 Pa;
(8) crushing: and (3) crushing the dried material into dried lily powder with the particle size of 100-200 meshes by using an air flow crusher at the ambient temperature of less than or equal to 20 ℃ and the relative humidity of less than 20%.
Further, the preparation method of the cordyceps militaris, the ginseng, the Chinese yam, the dark plum, the longan pulp, the walnut kernel and the wolfberry fruit comprises the following steps:
(1) cleaning the Chinese yam, boiling the Chinese yam for 2 to 3 hours at 110 to 150 ℃ until the Chinese yam is well cooked, fishing out the Chinese yam, and drying the Chinese yam for 12 to 24 hours in a drying oven at 50 to 80 ℃;
(2) crushing and pulping: placing the dried Cordyceps militaris, the dried radix Ginseng, the dried rhizoma Dioscoreae, the dried fructus mume, the dried arillus longan, the dried semen Juglandis and the dried fructus Lycii into a high-speed pounding machine to be smashed;
(3) sieving: sieving the mixed dry powder with 80-100 meshes;
(4) mixing Ginseng radix dry powder, Bulbus Lilii dry powder and the mixed dry powder formed in (3) thoroughly, adding food additives of hydroxypropyl methylcellulose and magnesium stearate, stirring for 10min-20min,
(5) mixing: fully mixing the prepared and sieved buccal tablet raw materials with a filler;
(6) preparing a soft material: slowly adding the prepared ethanol with the volume fraction of 50% and continuously stirring to prepare soft materials with moderate hardness;
(7) and (3) granulating: putting the prepared soft material into a granulator, and granulating by using a 10-mesh sieve;
(8) and (3) drying: making into wet granules, placing into a baking pan, and drying in a 50 deg.C forced air drying oven for 100 min; turning over for 1 time every 20min during drying;
(9) tabletting: adding a magnesium stearate lubricant accounting for 0.3 percent of the mass of the dried granules into the dried granules, uniformly mixing, feeding the mixture into a tablet press, pressing the mixture into round or oval tablets with the weight of 0.3 to 0.5g, and polishing the round or oval tablets to obtain buccal tablets with the hardness of more than or equal to 13 kg;
(10) and (3) sterilizing and packaging: and (3) feeding the pressed buccal tablets into an ultraviolet sterilization chamber, sterilizing for 40min under an ultraviolet lamp, packaging with a bubble cap, and sealing for storage.
Compared with the prior art, the invention has the main advantages that:
the formula of the invention is proved by old traditional Chinese medicine, has the effect of dietetic invigoration, is suitable for various people to eat, is convenient and quick, has the effects of relieving chest distress, short breath, chronic cough, asthma, vexation, insomnia, spontaneous perspiration, night sweat, palpitation, neurasthenia and pulmonary tuberculosis low fever, and also has the effects of tonifying qi, nourishing yin, clearing heart fire and moistening lung.
Detailed Description
The present invention will be further illustrated by the following examples, which are intended to be merely illustrative and not limitative.
Example 1
A ginseng and lily compound health buccal tablet is prepared from the following raw materials by weight:
(1) 18kg of ginseng, 12kg of lily, 8kg of Chinese yam, 10kg of cordyceps militaris, 8kg of ginseng, 4kg of dark plum, 3kg of arillus longan, 5kg of walnut kernel and 6kg of wolfberry fruit are taken as main raw materials;
(2) taking 6kg of white poria, 4 parts of angelica dahurica, 6 parts of semen coicis, 4kg of fructus alpiniae oxyphyllae, 3kg of honeysuckle, 7kg of radix puerariae, 2kg of raspberry and 2kg of liquorice as auxiliary materials;
(3) food additives of 0.1kg of hydrocarbon propyl methyl cellulose and 0.2kg of magnesium stearate are added.
The preparation method of the raw material artificial planted ginseng comprises the following steps:
(1) sorting and cleaning: selecting fresh ginseng planted manually, putting the ginseng into clear water, soaking, and repeatedly cleaning soil dirt on the surface of the ginseng with the clear water;
(2) slicing: cleaning fresh Ginseng radix, slicing into slices of 0.1cm, and soaking in 0.5 times of distilled water while cutting;
(3) hot boiling and softening: putting the ginseng slices and soaking water into a jacketed kettle, boiling for 2h at 110 ℃, and continuously supplementing evaporated water during boiling until the ginseng slices are well cooked;
(4) crushing and pulping: pouring the cooked ginseng slices and the cooking liquor into a high-speed pounding machine to be crushed into slurry;
(5) grinding and homogenizing: repeatedly and finely grinding the pulped pulp for 5 times by a colloid mill to control the particle size to be 40 mu m and obtain fine pulp;
(6) pre-freezing: placing the fine slurry of Ginseng radix into a tray with thickness of 0.1cm, pre-freezing in a freeze dryer at-18 deg.C for 1 hr;
(7) and (3) freeze drying:
① sublimation drying, starting a vacuum system by a freeze dryer, pumping the pressure in the bin to 30pa, slowly heating to-15 ℃ at a heating rate of 1 ℃ per hour, keeping the temperature for 8 hours, slowly heating to-8 ℃ at a heating rate of 2 ℃ per hour, and keeping the temperature for 5 hours;
②, resolving and drying, sublimation drying, slowly heating to 200 deg.C at a heating rate of 2 deg.C per hour, maintaining for 3 hr, and keeping the pressure at 5 Pa;
(8) crushing: pulverizing at ambient temperature of 25 deg.C or below and relative humidity of 10% or below to obtain 60-mesh Ginseng radix dry powder.
Further, the preparation method of the lily comprises the following steps:
(1) selecting materials;
(2) cleaning in sections: transversely cutting the bulb part of the lily with a knife, washing with clear water, taking out, and rapidly soaking in 0.5 times of distilled water;
(3) hot boiling and softening: pouring the lily slices together with soaking water into a jacketed kettle, and boiling at 110 ℃ for 2h until the lily is well-cooked;
(4) crushing and pulping: pulping lily slices and the cooking liquor in a high-speed triturator, and crushing the lily slices into slurry;
(5) grinding and homogenizing: repeatedly grinding the pulped pulp for 3 times by a colloid mill to control the particle size to be 6 mu m and obtain fine pulp;
(7) pre-freezing: placing Bulbus Lilii fine pulp into tray with thickness of 0.1cm, placing in freeze dryer, pre-freezing at-10 deg.C for 8 hr;
(7) ① sublimation drying, starting a vacuum system of a freeze dryer, pumping the pressure in the bin to 5pa, slowly heating to-10 ℃ at a heating rate of 1 ℃ per hour, keeping the temperature for 2 hours, slowly heating to-3 ℃ at a heating rate of 2 ℃ per hour, and keeping the temperature for 1 hour;
②, resolving and drying, sublimation drying, slowly heating to 10 deg.C at a heating rate of 2 deg.C per hour, maintaining for 3 hr, and keeping the pressure at 3 Pa;
(8) crushing: the method is carried out at the ambient temperature of less than or equal to 20 ℃ and the relative humidity of less than 20 percent, and the dried material is crushed into dried lily powder with 100 meshes by an airflow crusher.
Further, the preparation method of the cordyceps militaris, the ginseng, the Chinese yam, the dark plum, the longan pulp, the walnut kernel and the wolfberry fruit comprises the following steps:
(5) cleaning and boiling the Chinese yam at 110 ℃ for 2h, fishing out the Chinese yam until the Chinese yam is well cooked, and drying the Chinese yam in a drying oven at 50-80 ℃ for 12-24 h;
(6) crushing and pulping: placing the dried Cordyceps militaris, the dried radix Ginseng, the dried rhizoma Dioscoreae, the dried fructus mume, the dried arillus longan, the dried semen Juglandis and the dried fructus Lycii into a high-speed pounding machine to be smashed;
(7) sieving: sieving the mixed dry powder by a 80-mesh sieve;
(8) mixing Ginseng radix dry powder, Bulbus Lilii dry powder and the mixed dry powder formed in (3) thoroughly, adding food additives of hydroxypropyl methylcellulose and magnesium stearate, stirring for 10min,
(5) mixing: fully mixing the prepared and sieved buccal tablet raw materials with a filler;
(6) preparing a soft material: slowly adding the prepared ethanol with the volume fraction of 50% and continuously stirring to prepare soft materials with moderate hardness;
(7) and (3) granulating: putting the prepared soft material into a granulator, and granulating by using a 10-mesh sieve;
(8) and (3) drying: making into wet granules, placing into a baking pan, and drying in a 50 deg.C forced air drying oven for 100 min; turning over for 1 time every 20min during drying;
(9) tabletting: adding magnesium stearate lubricant with the mass of 0.3% into the dried granules, uniformly mixing, feeding into a tablet press, pressing into round or oval tablets with the weight of 0.3 g, and polishing to obtain buccal tablets with the hardness of more than or equal to 13 kg;
(10) and (3) sterilizing and packaging: and (3) feeding the pressed buccal tablets into an ultraviolet sterilization chamber, sterilizing for 40min under an ultraviolet lamp, packaging with a bubble cap, and sealing for storage.
Example 2
A ginseng and lily compound health buccal tablet is prepared from the following raw materials by weight:
(1) 20kg of ginseng, 14kg of lily, 12kg of cordyceps militaris, 10kg of ginseng, 10kg of Chinese yam, 6kg of dark plum, 5kg of arillus longan, 7kg of walnut kernel and 8kg of wolfberry fruit are taken as main raw materials;
(2) 8kg of white poria, 6kg of angelica dahurica, 8kg of coix seed, 6kg of sharpleaf galangal fruit, 5kg of honeysuckle, 9kg of kudzuvine root, 4kg of raspberry and 4kg of liquorice are taken as auxiliary materials;
(3) food additives of 0.3kg of hydrocarbon propyl methyl cellulose and 0.4kg of magnesium stearate are added.
Further, the preparation method of the ginseng comprises the following steps:
(1) sorting and cleaning: selecting fresh ginseng planted manually, putting the ginseng into clear water, soaking, and repeatedly cleaning soil dirt on the surface of the ginseng with the clear water;
(2) slicing: cleaning fresh ginseng, slicing into slices with thickness of 0.3cm, and soaking in 1 time of distilled water while cutting;
(3) hot boiling and softening: putting the ginseng slices and soaking water into a jacketed kettle, boiling for 3h at 150 ℃, and continuously supplementing evaporated water during boiling until the ginseng slices are well cooked;
(4) crushing and pulping: pouring the cooked ginseng slices and the cooking liquor into a high-speed pounding machine to be crushed into slurry;
(5) grinding and homogenizing: repeatedly and finely grinding the pulped pulp for 5 times by a colloid mill to control the particle size to be 50 mu m and obtain fine pulp;
(6) pre-freezing: placing the fine slurry of Ginseng radix into a tray with thickness of 0.3cm, pre-freezing in a freeze dryer at-20 deg.C for 2 hr;
(7) and (3) freeze drying:
① sublimation drying, starting a vacuum system by a freeze dryer, pumping the pressure in the bin to 50pa, slowly heating to-20 ℃ at a heating rate of 1 ℃ per hour, keeping the temperature for 10h, slowly heating to-10 ℃ at a heating rate of 2 ℃ per hour, and keeping the temperature for 6 h;
②, resolving and drying, sublimation drying, slowly heating to 300 deg.C at a heating rate of 2 deg.C per hour, and keeping the temperature for 5 hr under a final pressure of 8 Pa;
(8) crushing: pulverizing at ambient temperature of 25 deg.C or below and relative humidity of 10% or below to obtain 80 mesh dry powder of Ginseng radix.
Further, the preparation method of the lily comprises the following steps:
(1) selecting materials;
(2) cleaning in sections: transversely cutting the bulb part of the lily with a knife, washing with clear water, taking out, and rapidly soaking in 1 time of distilled water;
(3) hot boiling and softening: pouring the lily slices together with soaking water into a jacketed kettle, and boiling at 150 ℃ for 3h until the lily is well-cooked;
(4) crushing and pulping: pulping lily slices and the cooking liquor in a high-speed triturator, and crushing the lily slices into slurry;
(5) grinding and homogenizing: repeatedly grinding the pulped pulp for 3 times by a colloid mill to control the particle size to be 8 mu m and obtain fine pulp;
(8) pre-freezing: placing Bulbus Lilii fine slurry into tray with thickness of 0.3cm, placing in freeze dryer, pre-freezing at-20 deg.C for 10 hr;
(7) ① sublimation drying, starting a vacuum system of a freeze dryer, pumping the pressure in the bin to 10pa, slowly heating to-15 ℃ at a heating rate of 1 ℃ per hour, keeping the temperature for 3 hours, slowly heating to-5 ℃ at a heating rate of 2 ℃ per hour, and keeping the temperature for 3 hours;
② drying by desorption, sublimation drying, slowly heating to 15 deg.C at a heating rate of 2 deg.C per hour, maintaining for 5 hr, and keeping the pressure at 5 Pa;
(8) crushing: and (3) crushing the dried material into dried lily powder with the particle size of 100-200 meshes by using an air flow crusher at the ambient temperature of less than or equal to 20 ℃ and the relative humidity of less than 20%.
Further, the preparation method of the cordyceps militaris, the ginseng, the Chinese yam, the dark plum, the longan pulp, the walnut kernel, the barbary wolfberry fruit, the dahurian angelica root, the coix seed, the white poria, the sharpleaf galangal fruit, the honeysuckle, the kudzuvine root, the raspberry and the liquorice comprises the following steps:
the preparation method comprises the following steps:
(9) cleaning rhizoma Dioscoreae, decocting at 150 deg.C for 3 hr, taking out until rhizoma Dioscoreae is well cooked, and oven drying at 80 deg.C for 24 hr in a drying oven;
crushing and pulping: the preparation method of the dried Chinese yam, smoked plum, dried longan pulp, walnut kernel, denucleated wolfberry fruit, angelica dahurica, coix seed, white poria, sharpleaf galangal fruit, honeysuckle, kudzu root, raspberry and liquorice comprises the following steps:
(10) putting the mixture into a high-speed mashing machine to be smashed;
(11) sieving: sieving the mixed dry powder by a 100-mesh sieve;
(12) mixing Ginseng radix dry powder, Bulbus Lilii dry powder and the mixed dry powder formed in (3) thoroughly, adding food additives of hydroxypropyl methylcellulose and magnesium stearate, stirring for 20min,
(5) mixing: fully mixing the prepared and sieved buccal tablet raw materials with a filler;
(6) preparing a soft material: slowly adding the prepared ethanol with the volume fraction of 50% and continuously stirring to prepare soft materials with moderate hardness;
(7) and (3) granulating: putting the prepared soft material into a granulator, and granulating by using a 10-mesh sieve;
(8) and (3) drying: making into wet granules, placing into a baking pan, and drying in a 50 deg.C forced air drying oven for 100 min; turning over for 1 time every 20min during drying;
(9) tabletting: adding magnesium stearate lubricant with the mass of 0.3% into the dried granules, uniformly mixing, feeding into a tablet press, pressing into round or oval tablets with the weight of 0.5g, and polishing to obtain buccal tablets with the hardness of more than or equal to 13 kg;
(10) and (3) sterilizing and packaging: and (3) feeding the pressed buccal tablets into an ultraviolet sterilization chamber, sterilizing for 40min under an ultraviolet lamp, packaging with a bubble cap, and sealing for storage.
Compared with the prior art, the invention has the main advantages that:
example 3
A ginseng and lily compound health buccal tablet is prepared from the following raw materials by weight:
(1) 19kg of ginseng, 13kg of lily, 11kg of cordyceps militaris, 9kg of ginseng, 9kg of Chinese yam, 5kg of dark plum, 4kg of arillus longan, 6kg of walnut kernel and 7kg of wolfberry fruit are taken as main raw materials;
(2) taking 7kg of white poria, 5kg of angelica dahurica, 7kg of coix seed, 5kg of sharpleaf galangal fruit, 4kg of honeysuckle, 8kg of kudzuvine root, 3kg of raspberry and 3kg of liquorice as auxiliary materials;
(3) food additives of 0.2kg of hydrocarbon propyl methyl cellulose and 0.3kg of magnesium stearate are added.
Further, the preparation method of the ginseng comprises the following steps:
(1) sorting and cleaning: selecting fresh ginseng planted manually, putting the ginseng into clear water, soaking, and repeatedly cleaning soil dirt on the surface of the ginseng with the clear water;
(2) slicing: cleaning fresh ginseng, slicing into slices with thickness of 0.3cm, and soaking in 1 time of distilled water while cutting;
(3) hot boiling and softening: putting the ginseng slices and soaking water into a jacketed kettle, boiling for 3h at 150 ℃, and continuously supplementing evaporated water during boiling until the ginseng slices are well cooked;
(4) crushing and pulping: pouring the cooked ginseng slices and the cooking liquor into a high-speed pounding machine to be crushed into slurry;
(5) grinding and homogenizing: repeatedly and finely grinding the pulped pulp for 5 times by a colloid mill to control the particle size to be 50 mu m and obtain fine pulp;
(6) pre-freezing: placing the fine slurry of Ginseng radix into a tray with thickness of 0.3cm, pre-freezing in a freeze dryer at-20 deg.C for 2 hr;
(7) and (3) freeze drying:
① sublimation drying, starting a vacuum system by a freeze dryer, pumping the pressure in the bin to 50pa, slowly heating to-20 ℃ at a heating rate of 1 ℃ per hour, keeping the temperature for 10h, slowly heating to-10 ℃ at a heating rate of 2 ℃ per hour, and keeping the temperature for 6 h;
②, resolving and drying, sublimation drying, slowly heating to 300 deg.C at a heating rate of 2 deg.C per hour, and keeping the temperature for 5 hr under a final pressure of 8 Pa;
(8) crushing: pulverizing at ambient temperature of 25 deg.C or below and relative humidity of 10% or below to obtain 80 mesh dry powder of Ginseng radix.
Further, the preparation method of the lily comprises the following steps:
(1) selecting materials;
(2) cleaning in sections: transversely cutting the bulb part of the lily with a knife, washing with clear water, taking out, and rapidly soaking in 1 time of distilled water;
(3) hot boiling and softening: pouring the lily slices together with soaking water into a jacketed kettle, and boiling at 150 ℃ for 3h until the lily is well-cooked;
(4) crushing and pulping: pulping lily slices and the cooking liquor in a high-speed triturator, and crushing the lily slices into slurry;
(5) grinding and homogenizing: repeatedly grinding the pulped pulp for 3 times by a colloid mill to control the particle size to be 8 mu m and obtain fine pulp;
(9) pre-freezing: placing Bulbus Lilii fine slurry into tray with thickness of 0.3cm, placing in freeze dryer, pre-freezing at-20 deg.C for 10 hr;
(7) ① sublimation drying, starting a vacuum system of a freeze dryer, pumping the pressure in the bin to 10pa, slowly heating to-15 ℃ at a heating rate of 1 ℃ per hour, keeping the temperature for 3 hours, slowly heating to-5 ℃ at a heating rate of 2 ℃ per hour, and keeping the temperature for 3 hours;
② drying by desorption, sublimation drying, slowly heating to 15 deg.C at a heating rate of 2 deg.C per hour, maintaining for 5 hr, and keeping the pressure at 5 Pa;
(8) crushing: the method is carried out at the ambient temperature of less than or equal to 20 ℃ and the relative humidity of less than 20 percent, and the dried material is crushed into dried lily powder with 200 meshes by an airflow crusher.
Further, the preparation method of the cordyceps militaris, the ginseng, the Chinese yam, the dark plum, the longan pulp, the walnut kernel, the wolfberry fruit, the angelica dahurica, the coix seed, the white poria, the sharpleaf galangal fruit, the honeysuckle, the kudzu root, the raspberry and the liquorice comprises the following steps:
(1) cleaning rhizoma Dioscoreae, decocting at 150 deg.C for 3 hr, taking out until rhizoma Dioscoreae is well cooked, and oven drying at 80 deg.C for 24 hr in a drying oven;
(2) crushing and pulping: mixing oven-dried Cordyceps militaris, radix Ginseng, rhizoma Dioscoreae, fructus mume, arillus longan, semen Juglandis, core-removed fructus Lycii, radix Angelicae Dahuricae, semen Coicis, Poria, fructus Alpinae Oxyphyllae, flos Lonicerae, radix Puerariae, fructus Rubi, and radix Glycyrrhizae, and crushing in a high-speed mashing machine;
(3) sieving: sieving the mixed dry powder by a 100-mesh sieve;
(4) mixing Ginseng radix dry powder, Bulbus Lilii dry powder and the mixed dry powder formed in (3) thoroughly, adding food additives of hydroxypropyl methylcellulose and magnesium stearate, stirring for 20min,
(5) mixing: fully mixing the prepared and sieved buccal tablet raw materials with a filler;
(6) preparing a soft material: slowly adding the prepared ethanol with the volume fraction of 50% and continuously stirring to prepare soft materials with moderate hardness;
(7) and (3) granulating: putting the prepared soft material into a granulator, and granulating by using a 10-mesh sieve;
(8) and (3) drying: making into wet granules, placing into a baking pan, and drying in a 50 deg.C forced air drying oven for 100 min; turning over for 1 time every 20min during drying;
(9) tabletting: adding magnesium stearate lubricant with the mass of 0.3% into the dried granules, uniformly mixing, feeding into a tablet press, pressing into round or oval tablets with the weight of 0.5g, and polishing to obtain buccal tablets with the hardness of more than or equal to 13 kg;
(10) and (3) sterilizing and packaging: and (3) feeding the pressed buccal tablets into an ultraviolet sterilization chamber, sterilizing for 40min under an ultraviolet lamp, packaging with a bubble cap, and sealing for storage.
Although the present invention has been described with reference to the specific embodiments, it is not intended to limit the scope of the present invention, and various modifications and variations can be made by those skilled in the art without inventive changes based on the technical solution of the present invention.
Claims (5)
1. A ginseng and lily compound health buccal tablet is characterized by being prepared from the following raw materials by weight:
(1) 18-20 parts of ginseng, 12-14 parts of lily, 10-12 parts of cordyceps militaris, 8-10 parts of ginseng, 8-10 parts of Chinese yam, 4-6 parts of dark plum, 3-5 parts of longan aril, 5-7 parts of walnut kernel and 6-8 parts of wolfberry fruit are taken as main raw materials;
(2) 4-6 parts of angelica dahurica, 6-8 parts of semen coicis, 6-8 parts of white poria, 4-6 parts of fructus alpiniae oxyphyllae, 3-5 parts of honeysuckle, 7-9 parts of radix puerariae, 2-4 parts of raspberry and 2-4 parts of liquorice are taken as auxiliary materials;
(3) adding food additives of 0.1-0.3 part of hydroxypropyl methylcellulose and 0.2-0.4 part of magnesium stearate.
2. The ginseng-lily composite health buccal tablet according to claim 1, wherein 1000 granules of the buccal tablet are prepared from the following raw materials by weight, each tablet is 0.5 g:
(1) 19kg of ginseng, 13kg of lily, 11kg of cordyceps militaris, 9kg of ginseng, 9kg of Chinese yam, 5kg of dark plum, 4kg of arillus longan, 6kg of walnut kernel and 7kg of wolfberry fruit are taken as main raw materials;
(2) taking 7kg of white poria, 5kg of fructus alpiniae oxyphyllae, 4kg of honeysuckle, 8kg of radix puerariae, 3kg of raspberry and 3kg of liquorice as auxiliary materials;
(3) food additives of 0.2kg of hydrocarbon propyl methyl cellulose and 0.3kg of magnesium stearate are added.
3. The ginseng-lily composite health buccal tablet according to claim 1 or 2, which is characterized in that the preparation method of the ginseng comprises the following steps:
(1) sorting and cleaning: selecting fresh ginseng planted manually, putting the ginseng into clear water, soaking, and repeatedly cleaning soil dirt on the surface of the ginseng with the clear water;
(2) slicing: cleaning fresh ginseng, slicing the fresh ginseng to the thickness of 0.1-0.3 cm, and soaking the fresh ginseng in 0.5-1 time of distilled water while cutting;
(3) hot boiling and softening: putting the ginseng slices and soaking water into a jacketed kettle, boiling for 2-3 h at the temperature of 110-;
(4) crushing and pulping: pouring the cooked ginseng slices and the cooking liquor into a high-speed pounding machine to be crushed into slurry;
(5) grinding and homogenizing: repeatedly and finely grinding the pulped pulp for 5 times by using a colloid mill to control the particle size to be 40-50 mu m and obtain fine pulp;
(6) pre-freezing: putting the ginseng fine pulp into a tray, wherein the thickness of the ginseng fine pulp is 0.1-0.3 cm, putting the ginseng fine pulp into a freeze dryer for pre-freezing at the temperature of-18-20 ℃ for 1-2 hours;
(7) and (3) freeze drying:
① sublimation drying, starting a vacuum system by a freeze dryer, pumping the pressure in the bin to 30-50 pa, slowly heating to-15 to-20 ℃ at a heating rate of 1 ℃ per hour, keeping the temperature for 8-10 h, slowly heating to-8 to-10 ℃ at a heating rate of 2 ℃ per hour, and keeping the temperature for 5-6 h;
②, carrying out resolution drying, carrying out sublimation drying, slowly heating to 200-300 ℃ at a heating rate of 2 ℃ per hour, carrying out heat preservation for 3-5 hours, and finally carrying out pressure of 5-8 Pa;
(8) crushing: crushing at the ambient temperature of less than or equal to 25 ℃ and the relative humidity of less than 10 percent to obtain the ginseng dry powder with 60-80 meshes.
4. The ginseng-lily composite health buccal tablet according to claim 1 or 2, wherein the preparation method of lily comprises the following steps:
(1) selecting materials;
(2) cleaning in sections: transversely cutting the near-bulb part of the lily with a knife, washing with clear water, taking out, and quickly soaking in 0.5-1 time of distilled water;
(3) hot boiling and softening: pouring the lily slices together with soaking water into a jacketed kettle, and boiling for 2-3 h at 110-150 ℃ until the lily is well-cooked;
(4) crushing and pulping: pulping lily slices and the cooking liquor in a high-speed triturator, and crushing the lily slices into slurry;
(5) grinding and homogenizing: repeatedly and finely grinding the pulped pulp for 3 times by using a colloid mill to control the particle size to be 6-8 mu m and obtain fine pulp;
(6) pre-freezing: placing the lily fine pulp into a tray with the thickness of 0.1-0.3 cm, and pre-freezing in a freeze dryer at the pre-freezing temperature of-10 ℃ to-20 ℃ for 8-10 h;
(7) ①, sublimation drying, starting a vacuum system by a freeze dryer, pumping the pressure in the bin to 5-10 pa, slowly heating to-10 to-15 ℃ at the temperature rise rate of 1 ℃ per hour, keeping the temperature for 2-3 h, slowly heating to-3 to-5 ℃ at the temperature rise rate of 2 ℃ per hour, and keeping the temperature for 1-3 h;
②, carrying out resolution drying, carrying out sublimation drying, slowly heating to 10-15 ℃ at a heating rate of 2 ℃ per hour, carrying out heat preservation for 3-5 hours, and finally carrying out pressure of 3-5 Pa;
(8) crushing: and (3) crushing the dried material into dried lily powder with the particle size of 100-200 meshes by using an air flow crusher at the ambient temperature of less than or equal to 20 ℃ and the relative humidity of less than 20%.
5. The ginseng-lily composite health buccal tablet according to claim 4, wherein the preparation method of the cordyceps militaris, the ginseng, the yam, the dark plum, the arillus longan, the walnut kernel, the wolfberry fruit, the angelica dahurica, the coix seed, the white poria, the fructus alpiniae oxyphyllae, the honeysuckle, the kudzu root, the raspberry and the liquorice comprises the following steps:
(1) cleaning the Chinese yam, boiling the Chinese yam for 2 to 3 hours at 110 to 150 ℃ until the Chinese yam is well cooked, fishing out the Chinese yam, and drying the Chinese yam for 12 to 24 hours in a drying oven at 50 to 80 ℃;
(2) crushing and pulping: mixing oven-dried Cordyceps militaris, radix Ginseng, rhizoma Dioscoreae, fructus mume, arillus longan, semen Juglandis, core-removed fructus Lycii, radix Angelicae Dahuricae, semen Coicis, Poria, fructus Alpinae Oxyphyllae, flos Lonicerae, radix Puerariae, fructus Rubi, and radix Glycyrrhizae, and crushing in a high-speed mashing machine;
(3) sieving: sieving the mixed dry powder with 80-100 meshes;
(4) mixing Ginseng radix dry powder, Bulbus Lilii dry powder and the mixed dry powder formed in (3) thoroughly, adding food additives of hydroxypropyl methylcellulose and magnesium stearate, stirring for 10min-20min,
(5) mixing: fully mixing the prepared and sieved buccal tablet raw materials with a filler;
(6) preparing a soft material: slowly adding the prepared ethanol with the volume fraction of 50% and continuously stirring to prepare soft materials with moderate hardness;
(7) and (3) granulating: putting the prepared soft material into a granulator, and granulating by using a 10-mesh sieve;
(8) and (3) drying: making into wet granules, placing into a baking pan, and drying in a 50 deg.C forced air drying oven for 100 min; turning over for 1 time every 20min during drying;
(9) tabletting: adding a magnesium stearate lubricant accounting for 0.3 percent of the mass of the dried granules into the dried granules, uniformly mixing, feeding the mixture into a tablet press, pressing the mixture into round or oval tablets with the weight of 0.3 to 0.5g, and polishing the round or oval tablets to obtain buccal tablets with the hardness of more than or equal to 13 kg;
(10) and (3) sterilizing and packaging: and (3) feeding the pressed buccal tablets into an ultraviolet sterilization chamber, sterilizing for 40min under an ultraviolet lamp, packaging with a bubble cap, and sealing for storage.
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| CN102823653A (en) * | 2012-09-28 | 2012-12-19 | 广西中医药大学 | Series compound health-care medicated food milk tablets and preparation method thereof |
| CN104509909A (en) * | 2014-12-29 | 2015-04-15 | 通化百泉保健食品有限公司 | Ginseng-lily compound health-care beverage and preparation method thereof |
| CN104856034A (en) * | 2015-06-03 | 2015-08-26 | 通化百泉保健食品有限公司 | Ginseng and lily composite health buccal tablet and preparation method thereof |
| CN108450944A (en) * | 2018-05-25 | 2018-08-28 | 李红光 | A kind of ginseng, matrimony vine seed chewable tablet |
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- 2018-11-15 CN CN201811358719.7A patent/CN111184210A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102823653A (en) * | 2012-09-28 | 2012-12-19 | 广西中医药大学 | Series compound health-care medicated food milk tablets and preparation method thereof |
| CN104509909A (en) * | 2014-12-29 | 2015-04-15 | 通化百泉保健食品有限公司 | Ginseng-lily compound health-care beverage and preparation method thereof |
| CN104856034A (en) * | 2015-06-03 | 2015-08-26 | 通化百泉保健食品有限公司 | Ginseng and lily composite health buccal tablet and preparation method thereof |
| CN108450944A (en) * | 2018-05-25 | 2018-08-28 | 李红光 | A kind of ginseng, matrimony vine seed chewable tablet |
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