Functional black Chinese wolfberry jelly-sweet capable of reducing uric acid and preparation method thereof
A technology of black fruit wolfberry and gel candy, which is applied in the field of black fruit wolfberry uric acid-lowering functional gel candy and its preparation field, can solve problems such as serious adverse reactions after long-term use, achieve good taste, relieve prostatitis, and reduce uric acid in the body Effect
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Embodiment 1
[0019] Raw materials: 0.1 part of black wolfberry, 0.5 part of Sophora japonica, 0.1 part of tamarind, 0.1 part of large thistle, 10 parts of wood ginger leaf, 5 parts of onion, 1.5 parts of lily, 0.02 part of olive fruit powder, 0.02 part of celery leaf oil, golden button 0.02 parts of oleoresin, 2 parts of sunflower oil, 0.005 parts of xanthan gum, 0.001 part of phospholipid, 22 parts of gelatin, 0.02 part of locust bean gum, 0.1 part of glycerin, and 0.0002 part of curcumin. Preparation:
[0020] (1) Add 6 times the amount of 40 ethanol to extract black fruit wolfberry, Sophora japonica, tamarind, and thistle twice, extract for 1 hour each time, discard the filter residue, collect the filtrate, combine the two filtrates, and filter through a 250-mesh sieve pass, spare;
[0021] (2) Grind the leaves and onions through a 10-mesh sieve, place them in a supercritical carbon dioxide fluid extraction tank, set the temperature at 50°C, and the pressure at 15Mpa, add absolute etha...
Embodiment 2
[0028] Raw materials: 25 parts of black wolfberry, 18 parts of Sophora japonica, 50 parts of tamarind, 12 parts of large thistle, 60 parts of wood ginger leaf, 40 parts of onion, 30 parts of lily, 2 parts of olive fruit powder, 5 parts of celery leaf oil, golden button 5 parts of oleoresin, 18 parts of sunflower oil, 8 parts of xanthan gum, 7 parts of phospholipids, 81 parts of gelatin, 6 parts of locust bean gum, 45 parts of glycerin, and 5 parts of curcumin.
[0029] Preparation method: (1) adding 15 times the amount of 90% ethanol to extract black fruit wolfberry, Sophora japonica, tamarind and large thistle for 2 times, each extraction for 3 hours, discarding the filter residue, collecting the filtrate, combining the two filtrates, 250 mesh sieve, set aside;
[0030] (2) Grind the leaves and onions through a 10-mesh sieve, place them in a supercritical carbon dioxide fluid extraction tank, set the temperature at 80°C, and the pressure at 25Mpa, add 5 times the amount of ab...
Embodiment 3
[0037]Raw materials: 12 parts of black wolfberry, 10 parts of Sophora japonica, 25 parts of tamarind, 6 parts of large thistle, 35 parts of wood ginger leaf, 22 parts of onion, 15 parts of lily, 1 part of olive fruit powder, 2.5 parts of celery leaf oil, golden button 2.5 parts of oleoresin, 10 parts of sunflower oil, 4 parts of xanthan gum, 3.5 parts of phospholipids, 50 parts of gelatin, 3 parts of locust bean gum, 23 parts of glycerin, 2.5 parts of curcumin.
[0038] Preparation method: (1) adding 10 times the amount of 65% ethanol to extract black fruit wolfberry, Sophora japonica, tamarind and large thistle twice, each extraction for 2 hours, discarding the filter residue, collecting the filtrate, combining the two filtrates, 250 mesh sieve, set aside;
[0039] (2) Grind the leaves and onions through a 10-mesh sieve, place them in a supercritical carbon dioxide fluid extraction tank, set the temperature at 65°C, and the pressure at 21Mpa, add anhydrous ethanol twice the a...
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