Functional confectionary with functions of strengthening middle jiao and benefiting qi and preparation technology thereof

A functional technology for invigorating the middle and nourishing qi, applied in confectionary, confectionary industry, food science, etc.

Inactive Publication Date: 2011-06-22
SUZHOU ZHIWEITANG BIOLOGICAL TECH +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

There is no public report in the domestic literature, and its theory and preparation technology have substantial innovation and breakthrough

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0037] Prepare the following raw materials as described above:

[0038] Extract, solid lipid nanoparticles, nanoemulsion.

[0039] The composition of the raw materials used to make the active ingredients is——

[0040] 15 parts of astragalus, 15 parts of ginseng, 10 parts of Atractylodes macrocephala, 15 parts of moxibustion licorice, 10 parts of angelica, 6 parts of tangerine peel, 6 parts of cohosh, 12 parts of Bupleurum, 9 parts of ginger, and 6 parts of jujube.

[0041] Its manufacturing process is as follows:

[0042] In a clean room meeting GMP standards, the extract, solid lipid nanoparticles, and nanoemulsion are mixed in a ratio of 4:3:3, and 35% of the above-mentioned raw materials mixed, 30% pure water, 2% glycyrrhizin, 5% aspartame and 2% stevioside are boiled at 140°C, stirred and mixed evenly, then add 4% isomalt, 4% maltitol, 2% gelatin, 15% starch, 1% flavor and fragrance, and stir well It is evenly miscible, and according to the conventional preparation proc...

Embodiment 2

[0044] Prepare the following raw materials as described above:

[0045] Water decoction concentrate, nanoliposome, nanoemulsion, microemulsion, nanosuspension.

[0046] The composition of the raw materials used to make the active ingredients is——

[0047] 15 parts of astragalus, 15 parts of ginseng, 10 parts of Atractylodes macrocephala, 15 parts of moxibustion licorice, 10 parts of angelica, 6 parts of tangerine peel, 6 parts of cohosh, 12 parts of Bupleurum, 9 parts of ginger, and 6 parts of jujube.

[0048] Its manufacturing process is as follows:

[0049] In a clean room that meets GMP standards, the decoction concentrate, nanoliposome, nanoemulsion, microemulsion, and nanosuspension are mixed in a ratio of 5:1:1:2:1, and 30% pure water, 1 % glycyrrhizin, 5% aspartame, and 2% stevioside are boiled at a temperature of 80-140°C and fully stirred and mixed evenly, then 2% gelatin and 20% starch are added, fully stirred and mixed evenly, and the temperature is lowered to 40-...

Embodiment 3

[0051] Prepare the following raw materials as described above:

[0052] Extract nano powder, nano liposome, freeze-dried powder, dry powder.

[0053] The composition of the raw materials used to make the active ingredients is——

[0054] 15 parts of astragalus, 15 parts of ginseng, 10 parts of Atractylodes macrocephala, 15 parts of moxibustion licorice, 10 parts of angelica, 6 parts of tangerine peel, 6 parts of cohosh, 12 parts of Bupleurum, 9 parts of ginger, and 6 parts of jujube.

[0055] Its manufacturing process is as follows:

[0056] In a clean room meeting the GMP standard, extract nano-powder, nano-liposome, freeze-dried powder, and dry powder are mixed in a ratio of 4:2:2:2, and 40% of the mixed raw materials, 10% sucrose, 20 % xylitol, 2% glycyrrhizin, 5% aspartame, 2% stevioside, 20% milk powder, 1% flavor and fragrance, fully stir and mix evenly, and prepare the tonic by the conventional preparation process of powdered sugar products Zhongyiqi functional powdered...

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PUM

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Abstract

The invention relates to functional confectionary with functions of strengthening the middle jiao and benefiting qi and a preparation technology thereof. The functional confectionary comprises the following active ingredients in parts by weight: 15 parts of radix astragali, 15 parts of ginseng, 10 parts of atractylodes macrocephala koidz, 15 parts of radix glycyrrhizae preparata, 10 parts of angelica, 6 parts of dried orange peel, 6 parts of rhizoma cimicifugae, 12 parts of radix bupleuri, 9 parts of ginger and 6 parts of Chinese dates. The preparation process comprises the steps of raw material grinding, extraction in aqueous alcohol, supersonic spray drying, nanoscale grinding, high-pressure homogenizing, freeze drying and the like. The functional confectionary has the functions of tonifying qi and strengthening the spleen and adjusting the immunity. The functional confectionary can be selectively prepared into different varieties of confectionary according to the requirements of the preparation process of the confectionary.

Description

technical field [0001] The invention relates to a functional candy for invigorating the middle and replenishing qi, and also relates to the functional candy for invigorating the middle and replenishing qi and its preparation technology. Background technique [0002] Functional candy has the third function of regulating the physiological functions of the human body. It can play an important role in promoting human health, breaking through sub-health, and preventing diseases. Functional candies can promote human health, regulate specific physiological functions of the human body, and will not cause adverse reactions to the human body. [0003] This product is a combination of formulas under the guidance of TCM theory. Buzhong Yiqi Decoction comes from the volume of "Spleen and Stomach Treatise" by Li Dongyuan, a famous doctor in Jin Dynasty. Qi, tonify the spleen and stomach as the minister; tangerine peel regulates the qi mechanism, angelica nourishes the blood and nourishes...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G3/48
Inventor 杨洪舒
Owner SUZHOU ZHIWEITANG BIOLOGICAL TECH
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