Blood fat reducing gel type edible and medicinal preparation and preparation method thereof

Abstract

The invention relates to the technical field of lipid-lowering gel-type edible medicines, in particular to a lipid-lowering gel-type edible medicine preparation and a preparation method thereof, the lipid-lowering gel-type edible medicine preparation comprises 50%-75% of anchovy oil, 0%-10% of seal oil, 5%-25% of euphausia superba oil, 18%-30% of gelatin, 2%-5% of glycerin, 0.1%-0.5% of beeswax, 0.5%-0.2% of vitamin B1 and 0.5%-0.2% of vitamin B2; the beverage is uniform in mixing, free of material suspension, free of cane sugar, pigment, essence and preservative, and stable in shelf life.

Description

Technical Field

[0001] The invention relates to the technical field of lipid-lowering gel-type edible medicine, and in particular to a lipid-lowering gel-type edible medicine preparation and a preparation method thereof. Background Art

[0002] Special dietary foods refer to foods designed to meet the nutritional needs of specific groups of people or to limit their intake of specific ingredients. Currently, special dietary foods have clear instructions for adding raw materials and auxiliary materials, and must add ingredients such as peptides, vitamin B1, vitamin B2 and other water-soluble substances (such as a composition for supplementing complete nutrition and its preparation method disclosed in the invention patent with announcement number CN111227241B and a lipid-lowering nutritional composition and its application disclosed in the invention patent with announcement number CN106173853B).

[0003] However, these water-soluble substances cannot be mixed with oil-soluble raw materials, which is not conducive to the body's reabsorption, resulting in poor practicality. Therefore, there is an urgent need for a lipid-lowering gel-type edible drug preparation and a preparation method thereof to improve the above problems. Summary of the invention

[0004] In order to solve the above technical problems, the present invention provides a lipid-lowering gel-type edible medicine preparation and a preparation method thereof, which is uniformly mixed, has no material suspension, does not add sucrose, does not add pigments, does not add flavors, does not add preservatives, and has a stable shelf life.

[0005] The invention discloses a blood lipid lowering gel-type food and medicine preparation method, comprising 50%-75% anchovy oil, 0%-10% seal oil, 5%-25% Antarctic krill oil, 18%-30% gelatin, 2%-5% glycerol, 0.1%-0.5% beeswax, 0.5%-0.2% vitamin B1 and 0.5%-0.2% vitamin B2.

[0006] A method for preparing a lipid-lowering gel-type edible medicine preparation comprises the following steps:

[0007] S1. preparing a lipid-lowering gel-type special dietary food filling solution;

[0008] S2, preparing a lipid-lowering gel-type special dietary food gel solution;

[0009] S3, pill pressing: the filling liquid prepared in S1 and the glue prepared in S2 are discharged into the pill pressing machine, and the specification is 1000 mg / pill according to the requirements;

[0010] S4, shaping: the semi-product after pelleting is shaped for 4-6 hours in an environment with a temperature of 18-26°C and a relative humidity of 30%-40%;

[0011] S5. Drying: Put the semi-finished product into the stage dryer, at a temperature of 20℃-28℃ and a relative humidity of 20%-30%, and dry it in a ventilated and rotary environment for 24 hours;

[0012] S6, pill selection: remove irregular-shaped half-pills from the dried half-pills;

[0013] S7, inner packaging: the screened semi-finished products are bottled, sealed, labeled and coded according to the specifications;

[0014] S8, Inspection: According to the implementation standards, the factory items are inspected and the next step is carried out after the inspection is qualified;

[0015] S9, Outer packaging: According to the requirements, the bottled products that have passed the inspection will be folded, boxed, coded and plastic-sealed;

[0016] S10, Warehousing: Register the packaged products into the warehouse.

[0017] Preferably, the preparation of the lipid-lowering gel-type special dietary food filling liquid comprises the following steps:

[0018] S1. Unpacking and weighing: Before anchovy oil, seal oil, Antarctic krill oil, beeswax, vitamin B1 and vitamin B2 enter the weighing room, remove the outer packaging bags, replace them with workshop-specific sterile bags and mark them, weigh them accurately according to the formula dosage, put them into the shear tank after weighing, and seal them;

[0019] S2. Mixing: Start stirring, raise the temperature to 55° C., adjust stirring parameters after the temperature is constant, and perform high shear emulsification through a shearing machine to prepare a lipid-lowering gel-type special dietary food filling liquid.

[0020] Preferably, during the high shearing, the shearing machine speed is 5000-10000 rpm / min, and then homogenization is performed 2-3 times at a pressure of 30-60 MPa to obtain an emulsion.

[0021] Preferably, the emulsion after high shear emulsification is subjected to high-pressure microfluidization treatment.

[0022] Preferably, the preparation of the lipid-lowering gel-type special dietary food gel comprises the following steps:

[0023] S1. Sol: Accurately weigh gelatin, glycerin and purified water, put the weighed raw materials into the dissolving tank, open the steam valve, raise the temperature to 70℃-80℃, start stirring, stir for 20-40 minutes, and make the sol to dissolve all the gelatin;

[0024] S2, gel solution: cool the gel solution after S1 is completely dissolved to 60°C for temporary storage to obtain a lipid-lowering gel-type special dietary food gel solution.

[0025] Preferably, after the lipid-lowering gel-type special dietary food colloid is prepared, vacuum degassing technology is used with a vacuum degree of -0.8MPa to remove bubbles generated during the sol process.

[0026] Compared with the prior art, the present invention has the following beneficial effects:

[0027] 1. The lipid-lowering gel-type edible drug preparation prepared by this method is mixed evenly without material suspension;

[0028] 2. Prepare the supplementary solution and the glue solution separately to improve the preparation efficiency and effect;

[0029] 3. No added sucrose, no added pigments, no added flavors, no added preservatives, and the shelf life is stable. BRIEF DESCRIPTION OF THE DRAWINGS

[0030] Figure 1 It is a schematic diagram of the preparation process structure of the present invention. DETAILED DESCRIPTION

[0031] In order to facilitate understanding of the present invention, the present invention will be described more fully below with reference to the relevant drawings. The present invention can be implemented in many different forms and is not limited to the embodiments described herein. On the contrary, the purpose of providing these embodiments is to make the disclosure of the present invention more thorough and comprehensive.

[0032] Example

[0033] like Figure 1 As shown, a method for preparing a lipid-lowering gel-type edible medicine preparation, the raw materials include: anchovy oil 50%-75%, seal oil 0%-10%, Antarctic krill oil 5%-25%, gelatin 18%-30%, glycerol 2%-5%, beeswax 0.1%-0.5%, vitamin B1 0.5%-0.2% and vitamin B2 0.5%-0.2%;

[0034] S1. Preparation of lipid-lowering gel-type special dietary food filling liquid:

[0035] a1. Unpacking and weighing: Before anchovy oil, seal oil, Antarctic krill oil, beeswax, vitamin B1 and vitamin B2 enter the weighing room, remove the outer packaging bags, replace them with workshop-specific sterile bags and mark them, weigh them accurately according to the formula dosage, put them into the shear tank after weighing, and seal them;

[0036] a2. Mixing: Start stirring, raise the temperature to 55°C, adjust the stirring parameters after the temperature is constant, and perform high shear emulsification by a shearing machine. During the high shearing, the speed of the shearing machine is 5000-10000 rpm / min, and then homogenize 2-3 times at a pressure of 30-60 MPa. The emulsion after shearing and emulsification is subjected to high-pressure microfluidization treatment to prepare a lipid-lowering gel-type special dietary food filling liquid;

[0037] S2. Preparation of lipid-lowering gel-type special dietary food gel solution:

[0038] b1. Sol: Accurately weigh gelatin, glycerin and purified water, put the weighed raw materials into the dissolving tank, open the steam valve, raise the temperature to 70℃-80℃, start stirring, stir for 20-40 minutes, and make the sol to dissolve all the gelatin;

[0039] b2. Glue solution: After S1 is completely dissolved, the temperature of the glue solution is lowered to 60°C for temporary storage, and then the vacuum degassing technology is used with a vacuum degree of -0.8MPa to remove the bubbles generated during the sol process to obtain a lipid-lowering gel-type special dietary food glue solution;

[0040] S3, pill pressing: the filling liquid prepared in S1 and the glue prepared in S2 are discharged into the pill pressing machine, and the specification is 1000 mg / pill according to the requirements;

[0041] S4, shaping: the semi-product after pelleting is shaped for 4-6 hours in an environment with a temperature of 18-26°C and a relative humidity of 30%-40%;

[0042] S5. Drying: Put the semi-finished product into the stage dryer, at a temperature of 20℃-28℃ and a relative humidity of 20%-30%, and dry it in a ventilated and rotary environment for 24 hours;

[0043] S6, pill selection: remove irregular-shaped half-pills from the dried half-pills;

[0044] S7, inner packaging: the screened semi-finished products are bottled, sealed, labeled and coded according to the specifications;

[0045] S8, Inspection: According to the implementation standards, the factory items are inspected and the next step is carried out after the inspection is qualified;

[0046] S9, Outer packaging: According to the requirements, the bottled products that have passed the inspection will be folded, boxed, coded and plastic-sealed;

[0047] S10, Warehousing: Register the packaged products into the warehouse.

[0048] experiment

[0049] 1. Experimental animals:

[0050] SPF-grade male rats provided by Beijing Weitonglihua Experimental Animal Technology Co., Ltd. were selected, weighing about 180 g, with experimental animal production license number SYXK (Beijing) 2023-0025, and the experimental environment temperature was 23±2°C and the relative humidity was 50±10%.

[0051] 2. Experimental methods:

[0052] Step 1: Feed rats with normal feed and observe for 7 days;

[0053] Step 2. Randomly divide the rats into a blank control group given normal feed and a model experimental group given a high-fat feed (high-fat feed: add 20% animal oil, 15% white sugar, 1.5% cholesterol, and 0.3% sodium cholate to normal feed). After the model experimental group was given a high-fat feed for 15 days, the rats in the blank control group and the model experimental group ate a normal diet, and blood was collected through the eyeballs. The serum was separated within 40 minutes after blood collection, and the levels of triglycerides and total cholesterol in the serum were measured. The recommended human intake of lipid-lowering gel-type special dietary food is 2g per day, which is equivalent to 0.03g / kg·bw per day based on a body weight of 60kg. The experimental dose was determined at 15 times the recommended human intake, that is, the daily intake of lipid-lowering gel-type special dietary food was 0.5g / kg·bw. The test substance was dissolved in distilled water and administered to rats by oral gavage once a day with a gavage volume of 15mL / kg·bw. The experimental intervention lasted for 21 days, and the blank control group and the model control group rats were gavaged with an equal volume of distilled water;

[0054] Step 3: At the end of the experiment, blood was collected without fasting, serum was separated as soon as possible, and the serum TG and TC levels of rats were measured.

[0055] Experimental results:

[0056] Effects of lipid-lowering gel-type special dietary food on body weight in rats

[0057] Table 1 Effects of lipid-lowering gel-type special dietary food on body weight of rats

[0058]

[0059] As can be seen from Table 1, there was no significant difference in body weight between the model control group and the blank control group at different periods (P>0.05). In addition, there was no significant difference in body weight between the lipid-lowering gel type special dietary food experimental group and the model control group at different periods (P>0.05), indicating that lipid-lowering gel type special dietary food has no special effect on the body weight of rats.

[0060] Blood lipid levels of rats before the experiment:

[0061] Table 2 Comparison of serum triglyceride and total cholesterol levels in rats in each group before the experiment

[0062]

[0063] Note: Compared with the model control group, P<0.01.

[0064] As shown in Table 2, the serum triglyceride and total cholesterol levels of rats in the model control group were significantly higher than those in the blank control group (P<0.01), indicating that the hyperlipidemia animal model was successfully established. There was no significant difference in the serum triglyceride and total cholesterol levels of rats in the lipid-lowering gel-type special dietary food experimental group compared with the model control group (P>0.05).

[0065] Blood lipid levels of rats after the experiment:

[0066] Table 3 Comparison of serum TG and TC levels in rats in each group before the experiment

[0067]

[0068] Note: Compared with the model control group, P<0.01.

[0069] As shown in Table 3, the serum triglyceride content and total cholesterol content of rats in the model control group were significantly higher than those in the model control group (P<0.01), indicating that the hyperlipidemia animal model was successfully established. Compared with the model control group, the serum triglyceride content and total cholesterol content of rats in the lipid-lowering gel-type special dietary food experimental group were significantly decreased, and the difference was statistically significant (P<0.01).

[0070] This experiment showed that a hyperlipidemia model was successfully established in rats by feeding a high-fat diet. After oral administration of 0.03 g / kg·bw of lipid-lowering gel-type special dietary food to rats for 21 consecutive days, there was no adverse effect on the weight gain of rats; compared with the model control group, the triglyceride content and total cholesterol content of rats in the lipid-lowering gel-type special dietary food experimental group were significantly reduced, and the difference was statistically significant. According to the animal experiment judgment criteria for maintaining healthy blood lipid levels in the "Health Food Function Evaluation Method (2023 Edition)", this lipid-lowering gel-type special dietary food can be considered to have an auxiliary lipid-lowering function.

[0071] Technical personnel in this industry only need to install and operate it according to the accompanying instruction manual, without the need for technical personnel in this field to make creative efforts.

[0072] The above is only a preferred embodiment of the present invention. It should be pointed out that for ordinary technicians in this technical field, several improvements and modifications can be made without departing from the technical principles of the present invention. These improvements and modifications should also be regarded as the scope of protection of the present invention.

Claims

1. A lipid-lowering gel-type edible drug preparation, characterized in that: Including anchovy oil 50%-75%, seal oil 0%-10%, Antarctic krill oil 5%-25%, gelatin 18%-30%, glycerin 2%-5%, beeswax 0.1%-0.5%, vitamin B1 0.5%-0.2% and vitamin B2 0.5%-0.2%.

2. A method for preparing a lipid-lowering gel-type edible drug preparation, characterized in that: The following steps are involved: S1. preparing a lipid-lowering gel-type special dietary food filling solution; S2, preparing a lipid-lowering gel-type special dietary food gel solution; S3, pill pressing: the filling liquid prepared in S1 and the glue prepared in S2 are discharged into a pill pressing machine, and the specification is 1000 mg / pill according to the requirements; S4, shaping: the semi-product after pelleting is shaped for 4-6 hours in an environment with a temperature of 18-26°C and a relative humidity of 30%-40%; S5. Drying: Put the semi-finished product into the stage dryer, at a temperature of 20℃-28℃ and a relative humidity of 20%-30%, and dry it in a ventilated and rotary environment for 24 hours; S6, pill selection: remove irregular-shaped half-pills from the dried half-pills; S7, inner packaging: the screened semi-finished products are bottled, sealed, labeled and coded according to the specifications; S8, Inspection: According to the implementation standards, the factory items are inspected and the next step is carried out after the inspection is qualified; S9, Outer packaging: According to the requirements, the bottled products that have passed the inspection will be folded, boxed, coded and plastic-sealed; S10, Warehousing: Register the packaged products into the warehouse.

3. The method for preparing a lipid-lowering gel-type edible drug preparation according to claim 2, characterized in that: The preparation of the lipid-lowering gel-type special dietary food filling liquid comprises the following steps: S1. Unpacking and weighing: Before anchovy oil, seal oil, Antarctic krill oil, beeswax, vitamin B1 and vitamin B2 enter the weighing room, remove the outer packaging bags, replace them with workshop-specific sterile bags and mark them, weigh them accurately according to the formula dosage, put them into the shear tank after weighing, and seal them; S2. Mixing: Start stirring, raise the temperature to 55° C., adjust stirring parameters after the temperature is constant, and perform high shear emulsification through a shearing machine to prepare a lipid-lowering gel-type special dietary food filling liquid.

4. The method for preparing a lipid-lowering gel-type edible and medicinal preparation as claimed in claim 3, characterized in that: During the high shearing, the shearing machine speed is 5000-10000 rpm / min, and then homogenization is performed 2-3 times at a pressure of 30-60 MPa to obtain an emulsion.

5. The method for preparing a lipid-lowering gel-type edible drug preparation according to claim 3, characterized in that: The emulsion after high shear emulsification is subjected to high-pressure microfluidization treatment.

6. The method for preparing a lipid-lowering gel-type edible drug preparation according to claim 2, characterized in that: The preparation of the lipid-lowering gel-type special dietary food gel solution comprises the following steps: S1. Sol: Accurately weigh gelatin, glycerin and purified water, put the weighed raw materials into the dissolving tank, open the steam valve, raise the temperature to 70℃-80℃, start stirring, stir for 20-40 minutes, and make the sol to dissolve all the gelatin; S2, gel solution: cool the gel solution after S1 is completely dissolved to 60°C for temporary storage to obtain a lipid-lowering gel-type special dietary food gel solution.

7. The method for preparing a lipid-lowering gel-type edible drug preparation according to claim 6, characterized in that: After the lipid-lowering gel-type special dietary food gel solution is prepared, a vacuum degassing technology is used with a vacuum degree of -0.8MPa to remove bubbles generated during the sol process.

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