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Angelica keiskei capsule and preparation method thereof

A technology of capsule and leaf powder, which is applied in the direction of food preparation, the function of food ingredients, food ingredients containing natural extracts, etc., to achieve the effects of controlling diabetes, improving metabolic function, protecting and repairing the pancreas

Active Publication Date: 2014-04-09
江苏鑫瑞源食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

There are still few products made from ashitaba as the main raw material in China. As a capsule prepared from ashitaba as the main raw material, there is no literature report yet.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] Select freshly picked young leaves with a growth leaf diameter of no more than 3cm, remove impurities such as rotten leaves, withered leaves and old leaves, clean them with water, and immerse them in boiling water containing 0.5% by weight of salt for 2- 3min, then fished into pure water and rinsed for 3 times, fished out, drained, dried with hot air dryer at 55-65℃ with low-temperature hot air until the water content was less than 2%, and crushed into 1600- 2000 mesh superfine powder, ashitaba powder.

Embodiment 2

[0027] Take 9.5 kg of Ashitaba powder obtained in Example 1 and 0.5 kg of L-arabinose and mix well, and at the same time, add tea polyphenols and mix evenly (the amount of tea polyphenols is calculated according to the conventional amount used for food production), and put it on the granulator Make granules, then place them in a dryer, and dry them at 85-95°C until the water content of the granules is less than 3%, then granulate and evenly distribute to make capsules containing 1 gram each, and then use a vacuum packaging machine Vacuum-packed to obtain the finished product of Ashitaba capsules.

Embodiment 3

[0029] Get 9.8 kg of Ashitaba powder obtained in Example 1 and 0.2 kg of L-arabinose and mix well, and also add thiamine hydrochloride, riboflavin, pyridoxine, folic acid, calcium pantothenate, nicotinamide, vitamin C and mix evenly ( Among them, the dosages of thiamine hydrochloride, riboflavin, pyridoxine, folic acid, calcium pantothenate, nicotinamide, and vitamin C are calculated according to the conventional dosage of food production), and the granules are made into granules on a granulator, and then placed in a dryer, Dry at 85-95°C until the moisture content of the granules is less than 3%, then granulate and evenly packaged to make capsules each containing 1 gram, and then vacuum-packed by a vacuum packaging machine to obtain the finished product of Ashitaba capsules.

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PUM

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Abstract

The invention discloses an angelica keiskei capsule and a preparation method thereof. The angelica keiskei capsule is characterized by consisting of the following components in percentage by weight: 88-98 percent of angelica keiskei powder and 2-12 percent of L-arabinose. The angelica keiskei capsule is prepared through the steps of mixing, pelletizing, drying, granulating, uniform sub-packaging and packaging. The angelica keiskei capsule also comprises an additive which accounts for 0.5-5 percent of the total weight of the angelica keiskei powder and the L-arabinose, wherein the additive is a nutrition enhancer and an antioxidant. Angelica keiskei in the angelica keiskei capsule is fine powder which is prepared through green removing and drying according to an ultrafine grinding technology, wherein the grain size of the fine powder is 1,600-2,000 meshes, so that a product is large in distributivity, and facilitates metabolism and absorption; a finished product is accurate in dosage, easy to take, stable in quality, simple in production process and low in production cost, and can be popularized and applied; the nutritional ingredients and effects of the angelica keiskei can be kept.

Description

technical field [0001] The invention belongs to the field of health food processing, and relates to an Ashitaba capsule and a preparation method of the capsule. Background technique [0002] Ashitaba (Angelica keiskei koidz), also known as Ashitaba, Longevity Grass, Huanyangcao, Godsend Grass, Haifeng Ginseng, etc., is a perennial herb of Umbelliferae and Angelica. It is a precious plant with both food and medicine. Its tender leaves can be used as vegetables, and the whole plant can be used for medicine. Its origin is Hachijo Island, Japan, so it is also called Hachijo grass. Now South Korea, my country Taiwan, Guizhou, Guangdong, Shandong Qingdao, Weihai and other regions have formed large-scale planting, and it is a new fashionable and healthy vegetable and a beneficial raw material for medical and health care products in China. In recent years, scientists at home and abroad have been researching Ashitaba in the ascendant. After analysis, it is found that Ashitaba contai...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/29A23P1/04A23L33/00A23P10/30
CPCA23L29/30A23L33/105A23V2002/00A23V2200/30A23V2250/21
Inventor 张志年其他发明人请求不公开姓名
Owner 江苏鑫瑞源食品有限公司
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