Middle-warmer-adjusting sugar functional candies and preparation technology thereof

A functional, confectionery technology, applied in confectionery, confectionery 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 a

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] 9 parts of ginseng, 9 parts of Atractylodes macrocephala, 9 parts of roasted licorice, and 9 parts of dried ginger.

[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 uniformly miscible, and according to the conventional preparation process of candy products, Lizhongsu functional sugar-free candy is prepared.

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] 9 parts of ginseng, 9 parts of Atractylodes macrocephala, 9 parts of roasted licorice, and 9 parts of dried ginger.

[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 40-60°C Then add 39% of the mixed raw materials and 1% flavor and fragrance, stir well, and prepare Rizhongtang functional hard candy acc...

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] 9 parts of ginseng, 9 parts of Atractylodes macrocephala, 9 parts of roasted licorice, and 9 parts of dried ginger.

[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% flavors and fragrances, fully stirred and mixed evenly, according to the conventional preparation process of powdered sugar products, prepared rational Medium sugar functional powder sugar.

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Abstract

The invention relates to middle-warmer-adjusting sugar functional candies and a preparation technology thereof. The middle-warmer-adjusting sugar functional candies comprise the following active ingredients in part by weight: 9 parts of ginseng, 9 parts of rhizoma atractylodis macrocephalae, 9 parts of roasted liquorice and 9 parts of rhizoma zingiberis. The preparation process comprises the following steps of: crushing the raw materials; extracting by using alcohol water; spray-drying at a supersonic speed; performing nano-scale crushing; homogenizing at high temperature; and freeze-drying and the like. The middle-warmer-adjusting sugar functional candies have effects of adjusting spleen and stomach deficiency, resisting fatigue and adjusting immunologic function. According to requirements of the candy preparation technology, different varieties of candies can be prepared selectively.

Description

technical field [0001] The invention relates to a Lizhongsu functional candy, and also relates to the Lizhongsu functional candy 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 formulated under the guidance of TCM theory. Lizhong Decoction originated from "Treatise on Febrile Diseases" written by Zhang Zhongjing in the Han Dynasty. It is composed of ginseng, dried ginger, Atractylodes macrocephala and roasted licorice. In the prescription, hot and hot dried ginger is the king, which warms the spleen and stomach and dispels internal cold; ginseng tonifies vitality, help...

Claims

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Application Information

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IPC IPC(8): A23G3/48
Inventor 杨洪舒
Owner SUZHOU ZHIWEITANG BIOLOGICAL TECH
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