Method for preparing shizandra active freeze-dried powder and capsules

Abstract

The invention relates to a method for preparing shizandra active freeze-dried powder and capsules. The method comprises: cleaning shizandra fruits and draining for standby application; pre-freezing the drained shizandra fruits at a temperature between 26 DEG C below zero and 30 DEG C below zero and maintaining constant temperature for 1 to 1.5 hours at a vacuum degree between 50 and 100 Pa; sublimating and drying the obtained shizandra at a temperature between 32 DEG C below zero and 35 DEG C below zero to facilitate heat transfer and sublimation; resolving the obtained shizandra fruits for 4 to 8 hours at a temperature controlled between 50 and 55 DEG C under the pressure between 20 and 60 Pa; and grinding the obtained product into shizandra active freeze-dried powder. The shizandra active freeze-dried powder can be used as a raw material of capsules, jelly, jam, fruit juice and other series of foods. In particular, capsules prepared from the powder cover up the own Chinese medicament smell of the powder and are convenient to eat, so that the problem that products planed in large area are overstocked and not marketable is solved. The products also have the characteristics of little investment and low production cost, and the double effects of developing resources and maintaining heat-sensitive active functional substances.

Description

technical field [0001] The invention relates to a preparation technology for producing schisandra active freeze-dried powder and capsules thereof by vacuum freeze-drying method, which belongs to the field of food industry. Background technique [0002] Schisandra is a deciduous climbing vine of the Magnoliaceae Schisandra genus. The fruit of Schisandra contains a large amount of organic acids, mainly citric acid, tartaric acid, ascorbic acid, etc. In addition, it also contains minerals such as schisandrin, volatile oil, carbohydrates and iron, manganese, selenium, phosphorus, and calcium. Seeds contain 33% fatty oil, which belongs to non-drying oil. The oil and water contain citral. Stems, leaves, and seeds can be used to extract aromatic oils, which can be used for flavoring. [0003] The pharmacological effect of Schisandra fruit is mainly to stimulate the response function of the respiratory center and nervous system, and regulate the sick and abnormal blood circulatio...

AI Technical Summary

Problems solved by technology

[0004] However, the fruit of Schisandra chinensis has special "five flavors" and is not suitable for ordinary people to eat directly, and because its fruit is a berry that is not resistant to preservation, it is first prepared into active freeze-dried powder; then it is made into capsules for people to eat. Its multiple functions Nature will be brought into full play to benefit mankind