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Black wolfberry tablet and preparation method thereof

A technology for black wolfberry and tableting, which is applied in the field of black wolfberry tableting and its preparation, can solve the problems of incomplete functionality, low utilization rate of active ingredients, poor palatability and stability, etc., and achieves enhanced functional properties, palatability and Good stability, enhance the effect of aroma and umami

Inactive Publication Date: 2017-06-20
青海甘玄美生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0010] The patented black wolfberry compressed tablets disclosed above have poor antioxidant properties, biological activity, palatability and stability, incomplete functionality, and low utilization rate of active ingredients. Black wolfberry has not been used as raw material to prepare black wolfberry by fermentation of functional Saccharomyces cerevisiae. related reports to overcome the above defects

Method used

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  • Black wolfberry tablet and preparation method thereof
  • Black wolfberry tablet and preparation method thereof
  • Black wolfberry tablet and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0038] Embodiment 1 raw material preparation

[0039] 1. Preparation of Saccharomyces cerevisiae seed solution:

[0040] Take one ring of Saccharomyces cerevisiae slant strain, insert it into a 250mL shake flask containing 30mL shake flask culture medium at 150rpm, and culture at 30°C for 30h to obtain Saccharomyces cerevisiae seed liquid;

[0041] Described shaking flask culture medium quality consists of: (NH 4 ) 2 SO 4 6g / L, glucose 35g / L, K 2 HPO 4 ·3H 2 O 3g / L, KH 2 PO 4 0.5g / L, yeast powder 11g / L, MnSO 4 0.1g / L, KCL 0.1g / L, FeSO 4 0.1g / L, MgSO 4 ·7H 2 0.1g / L, the balance is water, pH 6.0;

[0042] The Saccharomyces cerevisiae is specifically Saccharomyces cerevisiae tlj2016, which was deposited in the General Microbiology Center of China Committee for the Collection of Microbial Cultures on July 15, 2016, with a preservation number of CGMCC No.12789.

[0043] 2. Preparation of edible powder:

[0044] The preparation method of the edible powder comprises...

Embodiment 2

[0052] A kind of black wolfberry compressed tablet is mainly prepared by the following raw materials in parts by weight:

[0053] 30 parts of black wolfberry, 8 parts of edible powder, 3 parts of binder, 3 parts of Saccharomyces cerevisiae seed liquid, 2 parts of dextrin, 2 parts of microcrystalline cellulose, 0.6 part of magnesium stearate;

[0054] The preparation method comprises the steps of: cleaning the black wolfberry and baking it in an oven at 80° C. for 40 minutes, adding water 5.5 times its mass, and crushing to obtain the mixture; adding glucose to the mixture so that the content of the glucose is 250 g / L, Bacteria, lower the temperature to 29°C to obtain the fermentation substrate, keep it warm, add Saccharomyces cerevisiae seed liquid for fermentation, the ventilation rate is 5L / min, the tank pressure is 0.02MPa, 500rpm, and the constant pH is 6.0. Fermentation culture is carried out under the conditions of constant pH6.0. When the fermentation lasts for 25 hours, i...

Embodiment 3

[0058] A kind of black wolfberry compressed tablet is mainly prepared by the following raw materials in parts by weight:

[0059] 20 parts of black wolfberry, 6 parts of edible powder, 2 parts of binder, 2 parts of Saccharomyces cerevisiae seed liquid, 1 part of dextrin, 1 part of microcrystalline cellulose, 0.2 part of magnesium stearate;

[0060] The preparation method comprises the steps of: cleaning the black wolfberry and baking it in an oven at 70° C. for 30 minutes, adding water 5 times its mass, and crushing to obtain the mixture; adding glucose to the mixture so that the content of the glucose is 200 g / L, Bacteria, lower the temperature to 28°C to obtain the fermentation substrate, keep it warm, add Saccharomyces cerevisiae seed liquid for fermentation, the ventilation rate is 4L / min, the tank pressure is 0.01MPa, 400rpm, and the constant pH is 6.0. Fermentation culture is carried out under the conditions of constant pH 6.0. Add L-cysteine ​​with a final concentration...

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Abstract

The invention discloses a black wolfberry tablet and a preparation method thereof, and belongs to the technical field of deep processing of wolfberries. The black wolfberries are used as raw materials. After cleaning and baking, the sterilization effect is achieved and part Maillard reaction is generated. The aroma and flavor of the black wolfberry tablet are improved and the main aroma of the black wolfberries in the tablet is enhanced. After smash, deployment, sterilization of the raw materials, functional brewer's yeast seed liquid is inoculated. After feeding, constant temperature, constant pH value, and micro-pressure fermentation, fermentation broth containing high concentration of active brewer's yeast (probiotics) and glutathione is obtained and the black wolfberry fermentation broth with strong functionality and prebiotics is obtained. After freeze-drying and smashing, the fermentation broth is blended uniformly with edible powder, adhesives, dextrin, microcrystalline cellulose, and magnesium stearate. After pelletizing and tabletting, the black wolfberry tablet good in oxidation resistance, biological activity, palatability and stability and strong in functionality is obtained.

Description

[0001] Technical field: The present invention relates to a kind of food, particularly a kind of black wolfberry compressed tablet and its preparation method. [0002] Background technique: [0003] Wild black wolfberry is sweet in taste and flat in nature, rich in protein, wolfberry polysaccharides, amino acids, vitamins, minerals, trace elements and other nutrients, and also rich in anthocyanins (this is not available in the red wolfberry on the market) , its OPC content is 8-10 times higher than that of blueberry. It is the natural wild plant with the highest OPC content found so far. Anthocyanin OPC is the most effective natural water-soluble free radical scavenger. Its efficacy is 20 times that of VC and VE 50 times, anthocyanins have the ability to cross the blood-brain barrier, which can directly protect the central nervous system of the brain. Anthocyanins can also enhance the elasticity of blood vessels, improve the circulatory system and enhance the smoothness of the sk...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L33/10A23L33/105A23L33/14A23L27/29A23L27/26
CPCA23V2002/00A23V2200/30A23V2200/21A23V2250/21A23V2250/208A23V2250/204A23V2250/762A23V2250/5114A23V2250/51084A23V2250/638A23V2250/626A23V2250/61A23V2250/606A23V2250/608A23V2250/0616A23V2250/55A23V2300/10A23V2300/12A23V2300/24
Inventor 张志远
Owner 青海甘玄美生物科技有限公司
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