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Yeast hawthorn fruit tablet sugar and preparation method thereof

A technology for tableting sugar and yeast, applied in confectionery, confectionery industry, food science and other directions, can solve the problems of poor taste and not widely recognized nutritional value, achieve a cool and modern atmosphere, change the monotonous taste, strengthen the spleen The effect of transportation

Inactive Publication Date: 2015-11-25
广东江门生物技术开发中心有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Such as Shimu raw tablets, etc., but because of their poor taste and nutritional value are not widely recognized, they have not occupied a place in the market

Method used

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  • Yeast hawthorn fruit tablet sugar and preparation method thereof
  • Yeast hawthorn fruit tablet sugar and preparation method thereof
  • Yeast hawthorn fruit tablet sugar and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0045] A yeast hawthorn tablet sugar is characterized in that it comprises the following raw materials in parts by weight:

[0046]

[0047] A kind of preparation method of above-mentioned yeast hawthorn tablet sugar, is characterized in that, comprises the following steps:

[0048] (1) Put the culture medium into the fermenter after mixing and dissolving, and sterilize it at 120°C for 40 minutes. After cooling, insert the cultured S. 5% of the base solution volume,

[0049] Wherein, described culture medium comprises the following raw materials by weight ratio:

[0050] 35BX sugar cane molasses acidified solution 20%,

[0051] Ammonium sulfate 0.25%,

[0052] Phosphoric acid 0.3%,

[0053] Methionine 3ppm,

[0054] Biotin 2ppm,

[0055] The remainder is water;

[0056] (2) Under ventilated conditions, continuously add fresh culture medium to the fermenter, adjust the pH value to 4.4 with ammonia water, maintain the fermentation temperature at 32°C, and ferment for 23 ...

Embodiment 2

[0076] A yeast hawthorn tablet sugar is characterized in that it comprises the following raw materials in parts by weight:

[0077]

[0078] A kind of preparation method of above-mentioned yeast hawthorn tablet sugar, is characterized in that, comprises the following steps:

[0079] (1) Mix and dissolve the culture medium, put it into a fermenter, sterilize it at 122°C for 30 minutes, and insert the cultured S. 10% of the solution volume,

[0080] Wherein, described culture medium comprises the following raw materials by weight ratio:

[0081] 35BX sugar cane molasses acidified solution 25%,

[0082] Ammonium sulfate 0.2%,

[0083] Phosphoric acid 0.8%,

[0084] Methionine 5ppm,

[0085] Biotin 1ppm,

[0086] The remainder is water;

[0087] (2) Under ventilated conditions, continuously add fresh culture medium to the fermenter, adjust the pH value to 4.0 with ammonia water, maintain the fermentation temperature at 34°C, and ferment for 22 hours. The overflow pipe c...

Embodiment 3

[0107] A yeast hawthorn tablet sugar is characterized in that it comprises the following raw materials in parts by weight:

[0108]

[0109] A kind of preparation method of above-mentioned yeast hawthorn tablet sugar, is characterized in that, comprises the following steps:

[0110] (1) Mix and dissolve the culture medium and put it into a fermenter, sterilize it at 125°C for 20 minutes, and after cooling, insert the cultured S. 7% of the volume,

[0111] Wherein, described culture medium comprises the following raw materials by weight ratio:

[0112] 35BX sugarcane molasses acidified solution 30%,

[0113]

[0114] The remainder is water;

[0115] (2) Under ventilated conditions, continuously add fresh culture medium to the fermenter, adjust the pH value to 4.8 with ammonia water, maintain the fermentation temperature at 30°C, and ferment for 24 hours. The tank overflow pipe continuously flows into the post-ripening tank, and then the pump is separated to obtain the...

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Abstract

The invention discloses yeast hawthorn fruit tablet sugar and a preparation method thereof. The yeast hawthorn fruit tablet sugar comprises, by weight, 200-300 parts of white granulated sugar, 200-300 parts of D-mannitol, 100-150 parts of lactose, 100-150 parts of edible yeast extract powder, 50-100 parts of microcrystalline cellulose, 20-70 parts of Chinese yams, 20-70 parts of hawthorn fruits, 30-50 parts of malt, 30-50 parts of orange peels, 10-15 parts of chicken's gizzard-membranes and 1-5 parts of magnesium stearate. The yeast hawthorn fruit tablet sugar has the effects of tonifying qi and the spleen, reinforcing spleen transportation and transformation and treating both symptoms and root causes; meanwhile, the application range is widened, and the yeast hawthorn fruit tablet sugar can be used for adults and the old and also has the good effect on infantile malnutrition; the mannitol is added to change the monotonous flavor of sourness and sweetness, cool and refreshing modern smell is highlighted, and the yeast hawthorn fruit tablet sugar is better in taste and easy to accept; the tablet type is adopted, and therefore the yeast hawthorn fruit tablet sugar is easy to take compared with traditional pills and capsules and easy to carry compared with oral liquid.

Description

technical field [0001] The invention relates to the technical field of food, in particular to yeast hawthorn tablet sugar and a preparation method thereof. Background technique [0002] At present, there are more and more spleen deficiency syndromes in clinical practice. The so-called "spleen deficiency" refers to pale complexion, fatigue and weakness, thin body, anorexia or refusal to eat, or indigestible residues in the stool after eating a little bit, and the stool is too shapeless. Easy to sweat, usually prone to repeated colds. People often eat too much or too greasy when faced with rich delicacies, which can easily cause food damage and cause gastrointestinal discomfort. In this regard, it is necessary to adopt suitable health care products for invigorating the stomach and eliminating food for treatment and prevention. [0003] At present, most of the gastrointestinal and digestive products on the market are mainly hawthorn series products, which taste sweet and sour...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G3/48A23G3/42A23G3/36
Inventor 薄雯映汤洁桦李永生
Owner 广东江门生物技术开发中心有限公司
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