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Preparation method of soft capsule preparation capable of improving memory, by using algae colloid as capsule material
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A soft capsule preparation and a memory-enhancing technology, which is applied in the shaping of food, the function of food ingredients, and food ingredients containing natural extracts, etc. It can solve the problems of low freezing and melting points, low-temperature refrigeration, and high price
Inactive Publication Date: 2017-12-19
WEIHAI HAIRI AQUATIC FOODSTUFF
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Problems solved by technology
The jelly made with agar is not elastic enough and the price is higher; the disadvantage of making jelly with gelatin is that the solidification and melting points are low, and low temperature refrigeration is required for preparation and storage; the disadvantage of using pectin is that it needs to add high-soluble sugar and adjust Appropriate pH value to coagulate
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Embodiment 1
[0059] 1. a seaweed gel is the preparation method of the enhanced memory soft capsule preparation of capsule material, is characterized in that comprising the following steps:
[0060] (1) The raw material composition and weight of capsule core are 6g of American red ginseng, 25g of blueberry, 3g of longan meat, 3g of schisandra, 6g of walnut, 3-g of soybean, 3g of black sesame, 3g of jujube, and 0.5g of ginger;
[0061] (2) Carry out water extraction of (1) Chinese and Western red ginseng, blueberry, longan meat, schisandra and jujube for 3 times, and the amount of water added each time is 8 times the weight of American red ginseng, blueberry, longan meat, schisandra and jujube, The time is 4 hours each time, 60°C, the water extracts are obtained, combined, and concentrated under reduced pressure at 60°C to obtain extracts of American red ginseng, blueberry, longan meat, schisandra and jujube;
[0062] (3) Add 120 g of glucose and 3 g of lactic acidbacteria to (2) western re...
Embodiment 2
[0069] 1. a seaweed gel is the preparation method of the enhanced memory soft capsule preparation of capsule material, is characterized in that comprising the following steps:
[0070] (1) The raw material composition and weight of capsule core are 9g of American red ginseng, 30g of blueberry, 6g of longan meat, 6g of schisandra, 9g of walnut, 6g of soybean, 6g of black sesame, 6g of jujube and 1g of ginger;
[0071] (2) Carry out water extraction of (1) Chinese and Western red ginseng, blueberry, longan meat, schisandra and jujube 4 times, and the amount of water added each time is 6 times the weight of American red ginseng, blueberry, longan meat, schisandra and jujube, The time is 3 hours each time, 80°C, the water extracts are obtained, combined, and concentrated under reduced pressure at 80°C to obtain extracts of American red ginseng, blueberry, longan meat, schisandra and jujube;
[0072] (3) Add 180 g of glucose and 9 g of lactic acidbacteria to (2) Western red ginsen...
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Abstract
The invention belongs to the technical field of research and development of health-care foods, and relates to a preparation method of a soft capsule preparation capable of improving memory, by using algaecolloid as a capsule material. A capsule core consists of panax quinquefolium radix extract powder, blueberry extractpowder, longan aril extract powder, Chinese magnoliavine fruit extract powder, Chinese jujube extract powder, soybean micron powder, walnut micron powder, black sesame seed micron powder and fresh ginger micron powder which are uniformly mixed; and the capsule material comprises the auxiliary raw materials of agar, carrageenin, sodium alginate, bourbonal, titanium dioxide, glycerin, sorbitol or xylitol. The preparation method comprises the following steps of putting the auxiliary raw materials of the capsule material in deionized water, and performing maintaining at 85-90 DEG C for 30 minutes so as to obtain collosol; performing degassing at 85-90 DEG C and 0.5 degree of vacuum for 10-12 minutes so as to obtain a capsule material glue solution; and making the capsule material glue solution into glue pieces, adding the capsule core, and by a pressing method, preparing the soft capsule preparation. The capsule material has the characteristics of being good in ductility, tension and toughness, and the preparation has the functions of strengthening the memory and delaying aging.
Description
Technical field: [0001] The invention belongs to the technical field of health food research and development. The invention relates to a preparation method of a memory-enhancing soft capsule preparation made of seaweed gel as a capsule material. The capsule material of the product of the invention has the characteristics of extensibility, strong tension and good toughness; the preparation has the functions of enhancing memory and delaying aging. Background technique: [0002] Soft Capsule (Soft Capsule) has become one of the most widely used pharmaceutical preparations in clinical practice since it came out in 1935. Many oily, liquid or even paste raw materials can be processed into soft capsules. Hundreds of various soft capsule preparations have been listed in the world, including VE soft capsules, evening primrose soft capsules, Duoxikang soft capsules, deep-sea fish oil soft capsules, and various health care products. (Such as cod liver oil soft capsules, saw palmetto...
Claims
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Application Information
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