Preparation method of oyster and ginseng tablets

Abstract

The invention discloses a preparation method of oyster and ginseng tablets, and particularly relates to the technical field of foods.According to the preparation method, an oyster meat extract and ginseng are used in cooperation, ultrasonic waves are adopted for treatment in the extraction process of oyster meat, the ultrasonic waves convert electric energy into sound energy, a series of small bubbles are programmed through a liquid medium, and then the oyster meat is prepared; the method comprises the following steps: breaking cells through bubble explosion, destroying the completion space and structure of the cells, so that the subsequent enzymolysis effect is improved, the extraction of active peptides in oyster meat is more sufficient and efficient, and the content of the active peptides in the oyster meat extract is ensured; the ginseng extract powder is matched with cane sugar for use, and the cane sugar improves the moisture absorption condition of the ginseng extract powder, so that the content of the active peptides in the oyster meat extract is improved; the oyster meat and the ginseng are matched for use, so that the obvious effects of relieving fatigue, resisting oxidation, reducing blood sugar and improving immunity are achieved.

Description

Technical Field

[0001] The invention relates to the technical field of food, and more particularly to a method for preparing oyster ginseng slices. Background Art

[0002] Ginseng is sweet and slightly bitter in nature, and it replenishes qi and promotes the production of body fluids. Ginseng contains a variety of antioxidants, and ginsenosides and ginseng polyacetylene compounds have anti-lipid peroxidation effects, which are the basis of anti-aging. For the skin, ginseng is rich in ginsenosides, which can promote blood circulation, prevent skin aging and wrinkles, increase the nutritional supply of the skin, play the role of replenishing qi and nourishing the skin and activating blood circulation, and at the same time improve the immune function and prevent the skin from being harmfully stimulated by the external environment. Ginseng and its extracts have a protective and stimulating effect on the hematopoietic function of the bone marrow, and can increase the number of red blood cells, white blood cells and hemoglobin in normal and anemic animals. Ginsenosides and ginseng polysaccharides in ginseng also have a certain inhibitory effect on tumors.

[0003] Most people often stay up late, which easily leads to fatigue, lack of energy, kidney deficiency and other conditions. Although ginseng tablets have certain health care effects, their effects are relatively single, and their effects in fighting fatigue and anti-inflammatory are not ideal. Therefore, it is of great significance to study a preparation method of oyster ginseng tablets. Summary of the invention

[0004] In order to overcome the above defects, the present invention provides a method for preparing oyster ginseng slices. The technical problem to be solved by the present invention is that simple ginseng slices have relatively single functions.

[0005] To achieve the above object, the present invention provides the following technical solution: a method for preparing oyster ginseng slices, comprising the following steps: a. Prepare raw materials: 12-26 parts of ginseng, 10-19 parts of oyster meat, 3-7 parts of kudzu root, 3-8 parts of tangerine peel, 2-6 parts of dextrin, 1-6 parts of sucrose, 3-8 parts of magnesium stearate and 3-9 parts of 85% ethanol.

[0006] b. Take ginseng, kudzu root and dried orange peel according to the proportion, wash them, dry them, slice them to obtain tablet medicine, and make extract powder from the obtained tablet medicine; c. taking a certain amount of oyster meat, washing the oyster meat, and then extracting the oyster meat to obtain an oyster meat extract; d. placing the obtained oyster meat extract in water and gradually heating it to 95° C., adding the above-obtained ginseng extract powder, kudzu root extract powder and tangerine peel extract powder into the water and mixing them evenly, then adding dextrin, sucrose and ethanol into the water, heating it to 105° C. and keeping it warm for 25 min to obtain a mixture; e. Extruding the mixture through a 16-mesh sieve to obtain wet granules, drying at 45°C, and finally passing through a 20-mesh sieve for granulation; f. Add magnesium stearate to the granulated mixture and extrude it using a tablet press to obtain a sheet with a thickness of 0.5 cm. Place the sheet in a constant temperature drying oven for drying to finally obtain ginseng oyster slices.

[0007] As a further scheme of the present invention: the extract powder is prepared by taking a certain amount of tablet medicine, adding the tablet medicine and water ten times the amount of the tablet medicine into a container, extracting three times respectively, each extraction time is 2 hours, filtering after extraction to obtain an extract, combining the extracts obtained from the three extractions, concentrating and drying, and finally crushing to obtain the extract powder, and the extract powder needs to be sieved through a 100-mesh sieve.

[0008] As a further scheme of the present invention: the oyster meat extraction process includes the following steps: adding the oyster meat into water, then crushing the oyster meat by ultrasonic crushing, adjusting the pH of the meat slurry obtained after crushing to 8.5, adding alkaline protease for enzymatic hydrolysis for 3 hours, heating to 100°C for enzyme inactivation for 15 minutes after enzymatic hydrolysis, centrifuging the obtained enzymatic hydrolyzate at 4000r / min for 15 minutes, taking the supernatant, and finally freeze-drying to obtain the oyster extract.

[0009] As a further solution of the present invention: the mixing speed in step d is 1850r / min, after drying in step e, the moisture content of the obtained wet particles is 11%-15%, the drying temperature of the constant temperature drying oven in step f is 65°C, the drying time is 5h, and the moisture content of the ginseng oyster slices obtained after drying is 5%-7%.

[0010] As a further solution of the present invention: the power of the ultrasonic wave during the ultrasonic crushing is 450W, and the ratio of oyster meat to water during the oyster meat extraction process is 1:3g / ml.

[0011] The beneficial effects of the present invention are: The present invention adopts oyster meat extract and ginseng for combined use, and ultrasonic wave is used for processing during the extraction process of oyster meat, ultrasonic wave converts electrical energy into sound energy and programs a series of small bubbles through a liquid medium, and the bubbles burst to break cells, destroying the complete space and structure of the cells, so that the subsequent enzymatic hydrolysis effect is increased, and the extraction of active peptides in oyster meat is more sufficient and efficient, and the content of active peptides in oyster meat extract is guaranteed, ginseng extract powder is used in combination with sucrose, sucrose improves the moisture absorption of ginseng extract powder, and reduces the probability of excessive moisture and deterioration of the final product, and oyster meat and ginseng are used in combination to significantly relieve fatigue, resist oxidation, lower blood sugar and improve immunity. Implementation

[0012] The technical solutions in the embodiments of the present invention are described clearly and completely below. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of them. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention. Example

[0013] A method for preparing oyster ginseng slices comprises the following steps: a. Prepare raw materials: 18 parts of ginseng, 15 parts of oyster meat, 5 parts of kudzu root, 5 parts of tangerine peel, 2 parts of dextrin, 4 parts of sucrose, 6 parts of magnesium stearate and 7 parts of 85% ethanol.

[0014] b. Take ginseng, kudzu root and dried orange peel according to the proportion, wash them, dry them, slice them to obtain tablet medicine, and make extract powder from the obtained tablet medicine; c. taking a certain amount of oyster meat, washing the oyster meat, and then extracting the oyster meat to obtain an oyster meat extract; d. placing the obtained oyster meat extract in water and gradually heating it to 95° C., adding the above-obtained ginseng extract powder, kudzu root extract powder and tangerine peel extract powder into the water and mixing them evenly, then adding dextrin, sucrose and ethanol into the water, heating it to 105° C. and keeping it warm for 25 min to obtain a mixture; e. Extruding the mixture through a 16-mesh sieve to obtain wet granules, drying at 45°C, and finally passing through a 20-mesh sieve for granulation; f. Add magnesium stearate to the granulated mixture and extrude it using a tablet press to obtain a sheet with a thickness of 0.5 cm. Place the sheet in a constant temperature drying oven for drying to finally obtain ginseng oyster slices.

[0015] To prepare the extract powder, take a certain amount of tablet medicine, add the tablet medicine and water ten times the amount of the tablet medicine into a container, extract three times respectively, each extraction time is 2 hours, filter after extraction to obtain the extract, combine the extracts obtained from the three extractions, concentrate and dry, and finally grind to obtain the extract powder, which needs to be sieved through a 100-mesh sieve.

[0016] The extraction process of oyster meat includes the following steps: adding oyster meat into water, then crushing the oyster meat by ultrasonic crushing, adjusting the pH of the meat slurry obtained after crushing to 8.5, adding alkaline protease for enzymatic hydrolysis for 3 hours, heating to 100°C for enzyme inactivation for 15 minutes after enzymatic hydrolysis, centrifuging the obtained enzymatic hydrolyzate at 4000r / min for 15 minutes, taking the supernatant, and finally freeze-drying to obtain oyster extract.

[0017] The mixing speed in step d is 1850 r / min, the moisture content of the wet particles obtained after drying in step e is 12%, the drying temperature of the constant temperature drying oven in step f is 65° C., the drying time is 5 h, and the moisture content of the ginseng oyster slices obtained after drying is 6%.

[0018] The power of the ultrasonic wave during ultrasonic disruption was 450W, and the ratio of oyster meat to water during oyster meat extraction was 1:3 g / ml. Example

[0019] A method for preparing oyster ginseng slices comprises the following steps: a. Prepare raw materials: 18 parts of ginseng, 15 parts of oyster meat, 5 parts of kudzu root, 5 parts of tangerine peel, 4 parts of dextrin, 4 parts of sucrose, 6 parts of magnesium stearate and 7 parts of 85% ethanol.

[0020] b. Take ginseng, kudzu root and dried orange peel according to the proportion, wash them, dry them, slice them to obtain tablet medicine, and make extract powder from the obtained tablet medicine; c. taking a certain amount of oyster meat, washing the oyster meat, and then extracting the oyster meat to obtain an oyster meat extract; d. placing the obtained oyster meat extract in water and gradually heating it to 95° C., adding the above-obtained ginseng extract powder, kudzu root extract powder and tangerine peel extract powder into the water and mixing them evenly, then adding dextrin, sucrose and ethanol into the water, heating it to 105° C. and keeping it warm for 25 min to obtain a mixture; e. Extruding the mixture through a 16-mesh sieve to obtain wet granules, drying at 45°C, and finally passing through a 20-mesh sieve for granulation; f. Add magnesium stearate to the granulated mixture and extrude it using a tablet press to obtain a sheet with a thickness of 0.5 cm. Place the sheet in a constant temperature drying oven for drying to finally obtain ginseng oyster slices.

[0021] To prepare the extract powder, take a certain amount of tablet medicine, add the tablet medicine and water ten times the amount of the tablet medicine into a container, extract three times respectively, each extraction time is 2 hours, filter after extraction to obtain the extract, combine the extracts obtained from the three extractions, concentrate and dry, and finally grind to obtain the extract powder, which needs to be sieved through a 100-mesh sieve.

[0022] The extraction process of oyster meat includes the following steps: adding oyster meat into water, then crushing the oyster meat by ultrasonic crushing, adjusting the pH of the meat slurry obtained after crushing to 8.5, adding alkaline protease for enzymatic hydrolysis for 3 hours, heating to 100°C for enzyme inactivation for 15 minutes after enzymatic hydrolysis, centrifuging the obtained enzymatic hydrolyzate at 4000r / min for 15 minutes, taking the supernatant, and finally freeze-drying to obtain oyster extract.

[0023] The mixing speed in step d is 1850 r / min, the moisture content of the wet particles obtained after drying in step e is 12%, the drying temperature of the constant temperature drying oven in step f is 65° C., the drying time is 5 h, and the moisture content of the ginseng oyster slices obtained after drying is 6%.

[0024] The power of the ultrasonic wave during ultrasonic disruption was 450W, and the ratio of oyster meat to water during oyster meat extraction was 1:3 g / ml. Example

[0025] A method for preparing oyster ginseng slices comprises the following steps: a. Prepare raw materials: 18 parts of ginseng, 15 parts of oyster meat, 5 parts of kudzu root, 5 parts of tangerine peel, 6 parts of dextrin, 4 parts of sucrose, 6 parts of magnesium stearate and 7 parts of 85% ethanol.

[0026] b. Take ginseng, kudzu root and dried orange peel according to the proportion, wash them, dry them, slice them to obtain tablet medicine, and make extract powder from the obtained tablet medicine; c. taking a certain amount of oyster meat, washing the oyster meat, and then extracting the oyster meat to obtain an oyster meat extract; d. placing the obtained oyster meat extract in water and gradually heating it to 95° C., adding the above-obtained ginseng extract powder, kudzu root extract powder and tangerine peel extract powder into the water and mixing them evenly, then adding dextrin, sucrose and ethanol into the water, heating it to 105° C. and keeping it warm for 25 min to obtain a mixture; e. Extruding the mixture through a 16-mesh sieve to obtain wet granules, drying at 45°C, and finally passing through a 20-mesh sieve for granulation; f. Add magnesium stearate to the granulated mixture and extrude it using a tablet press to obtain a sheet with a thickness of 0.5 cm. Place the sheet in a constant temperature drying oven for drying to finally obtain ginseng oyster slices.

[0027] To prepare the extract powder, take a certain amount of tablet medicine, add the tablet medicine and water ten times the amount of the tablet medicine into a container, extract three times respectively, each extraction time is 2 hours, filter after extraction to obtain the extract, combine the extracts obtained from the three extractions, concentrate and dry, and finally grind to obtain the extract powder, which needs to be sieved through a 100-mesh sieve.

[0028] The extraction process of oyster meat includes the following steps: adding oyster meat into water, then crushing the oyster meat by ultrasonic crushing, adjusting the pH of the meat slurry obtained after crushing to 8.5, adding alkaline protease for enzymatic hydrolysis for 3 hours, heating to 100°C for enzyme inactivation for 15 minutes after enzymatic hydrolysis, centrifuging the obtained enzymatic hydrolyzate at 4000r / min for 15 minutes, taking the supernatant, and finally freeze-drying to obtain oyster extract.

[0029] The mixing speed in step d is 1850 r / min, the moisture content of the wet particles obtained after drying in step e is 12%, the drying temperature of the constant temperature drying oven in step f is 65° C., the drying time is 5 h, and the moisture content of the ginseng oyster slices obtained after drying is 6%.

[0030] The power of the ultrasonic wave during ultrasonic disruption was 450W, and the ratio of oyster meat to water during oyster meat extraction was 1:3 g / ml.

[0031] The following table is obtained based on Examples 1-3: dextrin Moisture absorption rate (%) Granulation effect Example 1 2 1.15 good Example 2 4 1.05 excellent Example 3 6 1.28 good Example

[0032] A method for preparing oyster ginseng slices comprises the following steps: a. Prepare raw materials: 18 parts of ginseng, 15 parts of oyster meat, 5 parts of kudzu root, 5 parts of tangerine peel, 4 parts of dextrin, 1 part of sucrose, 6 parts of magnesium stearate and 7 parts of 85% ethanol.

[0033] b. Take ginseng, kudzu root and dried orange peel according to the proportion, wash them, dry them, slice them to obtain tablet medicine, and make extract powder from the obtained tablet medicine; c. taking a certain amount of oyster meat, washing the oyster meat, and then extracting the oyster meat to obtain an oyster meat extract; d. placing the obtained oyster meat extract in water and gradually heating it to 95° C., adding the above-obtained ginseng extract powder, kudzu root extract powder and tangerine peel extract powder into the water and mixing them evenly, then adding dextrin, sucrose and ethanol into the water, heating it to 105° C. and keeping it warm for 25 min to obtain a mixture; e. Extruding the mixture through a 16-mesh sieve to obtain wet granules, drying at 45°C, and finally passing through a 20-mesh sieve for granulation; f. Add magnesium stearate to the granulated mixture and extrude it using a tablet press to obtain a sheet with a thickness of 0.5 cm. Place the sheet in a constant temperature drying oven for drying to finally obtain ginseng oyster slices.

[0034] To prepare the extract powder, take a certain amount of tablet medicine, add the tablet medicine and water ten times the amount of the tablet medicine into a container, extract three times respectively, each extraction time is 2 hours, filter after extraction to obtain the extract, combine the extracts obtained from the three extractions, concentrate and dry, and finally grind to obtain the extract powder, which needs to be sieved through a 100-mesh sieve.

[0035] The extraction process of oyster meat includes the following steps: adding oyster meat into water, then crushing the oyster meat by ultrasonic crushing, adjusting the pH of the meat slurry obtained after crushing to 8.5, adding alkaline protease for enzymatic hydrolysis for 3 hours, heating to 100°C for enzyme inactivation for 15 minutes after enzymatic hydrolysis, centrifuging the obtained enzymatic hydrolyzate at 4000r / min for 15 minutes, taking the supernatant, and finally freeze-drying to obtain oyster extract.

[0036] The mixing speed in step d is 1850 r / min, the moisture content of the wet particles obtained after drying in step e is 12%, the drying temperature of the constant temperature drying oven in step f is 65° C., the drying time is 5 h, and the moisture content of the ginseng oyster slices obtained after drying is 6%.

[0037] The power of the ultrasonic wave during ultrasonic disruption was 450W, and the ratio of oyster meat to water during oyster meat extraction was 1:3 g / ml. Example

[0038] A method for preparing oyster ginseng slices comprises the following steps: a. Prepare raw materials: 18 parts of ginseng, 15 parts of oyster meat, 5 parts of kudzu root, 5 parts of tangerine peel, 4 parts of dextrin, 2 parts of sucrose, 6 parts of magnesium stearate and 7 parts of 85% ethanol.

[0039] b. Take ginseng, kudzu root and dried orange peel according to the proportion, wash them, dry them, slice them to obtain tablet medicine, and make extract powder from the obtained tablet medicine; c. taking a certain amount of oyster meat, washing the oyster meat, and then extracting the oyster meat to obtain an oyster meat extract; d. placing the obtained oyster meat extract in water and gradually heating it to 95° C., adding the above-obtained ginseng extract powder, kudzu root extract powder and tangerine peel extract powder into the water and mixing them evenly, then adding dextrin, sucrose and ethanol into the water, heating it to 105° C. and keeping it warm for 25 min to obtain a mixture; e. Extruding the mixture through a 16-mesh sieve to obtain wet granules, drying at 45°C, and finally passing through a 20-mesh sieve for granulation; f. Add magnesium stearate to the granulated mixture and extrude it using a tablet press to obtain a sheet with a thickness of 0.5 cm. Place the sheet in a constant temperature drying oven for drying to finally obtain ginseng oyster slices.

[0040] To prepare the extract powder, take a certain amount of tablet medicine, add the tablet medicine and water ten times the amount of the tablet medicine into a container, extract three times respectively, each extraction time is 2 hours, filter after extraction to obtain the extract, combine the extracts obtained from the three extractions, concentrate and dry, and finally grind to obtain the extract powder, which needs to be sieved through a 100-mesh sieve.

[0041] The extraction process of oyster meat includes the following steps: adding oyster meat into water, then crushing the oyster meat by ultrasonic crushing, adjusting the pH of the meat slurry obtained after crushing to 8.5, adding alkaline protease for enzymatic hydrolysis for 3 hours, heating to 100°C for enzyme inactivation for 15 minutes after enzymatic hydrolysis, centrifuging the obtained enzymatic hydrolyzate at 4000r / min for 15 minutes, taking the supernatant, and finally freeze-drying to obtain oyster extract.

[0042] The mixing speed in step d is 1850 r / min, the moisture content of the wet particles obtained after drying in step e is 12%, the drying temperature of the constant temperature drying oven in step f is 65° C., the drying time is 5 h, and the moisture content of the ginseng oyster slices obtained after drying is 6%.

[0043] The power of the ultrasonic wave during ultrasonic disruption was 450W, and the ratio of oyster meat to water during oyster meat extraction was 1:3 g / ml. Example

[0044] A method for preparing oyster ginseng slices comprises the following steps: a. Prepare raw materials: 18 parts of ginseng, 15 parts of oyster meat, 5 parts of kudzu root, 5 parts of tangerine peel, 4 parts of dextrin, 4 parts of sucrose, 6 parts of magnesium stearate and 7 parts of 85% ethanol.

[0045] b. Take ginseng, kudzu root and dried orange peel according to the proportion, wash them, dry them, slice them to obtain tablet medicine, and make extract powder from the obtained tablet medicine; c. taking a certain amount of oyster meat, washing the oyster meat, and then extracting the oyster meat to obtain an oyster meat extract; d. placing the obtained oyster meat extract in water and gradually heating it to 95° C., adding the above-obtained ginseng extract powder, kudzu root extract powder and tangerine peel extract powder into the water and mixing them evenly, then adding dextrin, sucrose and ethanol into the water, heating it to 105° C. and keeping it warm for 25 min to obtain a mixture; e. Extruding the mixture through a 16-mesh sieve to obtain wet granules, drying at 45°C, and finally passing through a 20-mesh sieve for granulation; f. Add magnesium stearate to the granulated mixture and extrude it using a tablet press to obtain a sheet with a thickness of 0.5 cm. Place the sheet in a constant temperature drying oven for drying to finally obtain ginseng oyster slices.

[0046] To prepare the extract powder, take a certain amount of tablet medicine, add the tablet medicine and water ten times the amount of the tablet medicine into a container, extract three times respectively, each extraction time is 2 hours, filter after extraction to obtain the extract, combine the extracts obtained from the three extractions, concentrate and dry, and finally grind to obtain the extract powder, which needs to be sieved through a 100-mesh sieve.

[0047] The extraction process of oyster meat includes the following steps: adding oyster meat into water, then crushing the oyster meat by ultrasonic crushing, adjusting the pH of the meat slurry obtained after crushing to 8.5, adding alkaline protease for enzymatic hydrolysis for 3 hours, heating to 100°C for enzyme inactivation for 15 minutes after enzymatic hydrolysis, centrifuging the obtained enzymatic hydrolyzate at 4000r / min for 15 minutes, taking the supernatant, and finally freeze-drying to obtain oyster extract.

[0048] The mixing speed in step d is 1850 r / min, the moisture content of the wet particles obtained after drying in step e is 12%, the drying temperature of the constant temperature drying oven in step f is 65° C., the drying time is 5 h, and the moisture content of the ginseng oyster slices obtained after drying is 6%.

[0049] The power of the ultrasonic wave during ultrasonic disruption was 450W, and the ratio of oyster meat to water during oyster meat extraction was 1:3 g / ml. Example

[0050] A method for preparing oyster ginseng slices comprises the following steps: a. Prepare raw materials: 18 parts of ginseng, 15 parts of oyster meat, 5 parts of kudzu root, 5 parts of tangerine peel, 4 parts of dextrin, 6 parts of sucrose, 6 parts of magnesium stearate and 7 parts of 85% ethanol.

[0051] b. Take ginseng, kudzu root and dried orange peel according to the proportion, wash them, dry them, slice them to obtain tablet medicine, and make extract powder from the obtained tablet medicine; c. taking a certain amount of oyster meat, washing the oyster meat, and then extracting the oyster meat to obtain an oyster meat extract; d. placing the obtained oyster meat extract in water and gradually heating it to 95° C., adding the above-obtained ginseng extract powder, kudzu root extract powder and tangerine peel extract powder into the water and mixing them evenly, then adding dextrin, sucrose and ethanol into the water, heating it to 105° C. and keeping it warm for 25 min to obtain a mixture; e. Extruding the mixture through a 16-mesh sieve to obtain wet granules, drying at 45°C, and finally passing through a 20-mesh sieve for granulation; f. Add magnesium stearate to the granulated mixture and extrude it using a tablet press to obtain a sheet with a thickness of 0.5 cm. Place the sheet in a constant temperature drying oven for drying to finally obtain ginseng oyster slices.

[0052] To prepare the extract powder, take a certain amount of tablet medicine, add the tablet medicine and water ten times the amount of the tablet medicine into a container, extract three times respectively, each extraction time is 2 hours, filter after extraction to obtain the extract, combine the extracts obtained from the three extractions, concentrate and dry, and finally grind to obtain the extract powder, which needs to be sieved through a 100-mesh sieve.

[0053] The extraction process of oyster meat includes the following steps: adding oyster meat into water, then crushing the oyster meat by ultrasonic crushing, adjusting the pH of the meat slurry obtained after crushing to 8.5, adding alkaline protease for enzymatic hydrolysis for 3 hours, heating to 100°C for enzyme inactivation for 15 minutes after enzymatic hydrolysis, centrifuging the obtained enzymatic hydrolyzate at 4000r / min for 15 minutes, taking the supernatant, and finally freeze-drying to obtain oyster extract.

[0054] The mixing speed in step d is 1850 r / min, the moisture content of the wet particles obtained after drying in step e is 12%, the drying temperature of the constant temperature drying oven in step f is 65° C., the drying time is 5 h, and the moisture content of the ginseng oyster slices obtained after drying is 6%.

[0055] The power of the ultrasonic wave during ultrasonic disruption was 450W, and the ratio of oyster meat to water during oyster meat extraction was 1:3 g / ml.

[0056] The following table is obtained based on Examples 4-7: sucrose Moisture absorption rate (%) Granulation effect Example 4 1 1.12 middle Example 5 2 1.08 good Example 6 4 1.05 excellent Example 7 6 1.16 good Finally, a few points should be explained: Although the present invention has been described in detail above with general descriptions and specific embodiments, on the basis of the present invention, the above embodiments are only used to illustrate the technical solution of the present invention, rather than to limit it; although the present invention has been described in detail with reference to the aforementioned embodiments, ordinary technicians in this field should understand that they can still modify the technical solutions recorded in the aforementioned embodiments, or replace some or all of the technical features therein with equivalents; and these modifications or replacements do not make the essence of the corresponding technical solutions deviate from the scope of the technical solutions of the embodiments of the present invention.

Claims

1. A method for preparing oyster ginseng slices, characterized in that: The following steps are involved: a. Prepare raw materials: 12-26 parts of ginseng, 10-19 parts of oyster meat, 3-7 parts of kudzu root, 3-8 parts of tangerine peel, 2-6 parts of dextrin, 1-6 parts of sucrose, 3-8 parts of magnesium stearate and 3-9 parts of 85% ethanol; b. Take ginseng, kudzu root and dried orange peel according to the proportion, wash them, dry them, slice them to obtain tablet medicine, and make extract powder from the obtained tablet medicine; c. taking a certain amount of oyster meat, washing the oyster meat, and then extracting the oyster meat to obtain an oyster meat extract; d. placing the obtained oyster meat extract in water and gradually heating it to 95° C., adding the above-obtained ginseng extract powder, kudzu root extract powder and tangerine peel extract powder into the water and mixing them evenly, then adding dextrin, sucrose and ethanol into the water, heating it to 105° C. and keeping it warm for 25 min to obtain a mixture; e. Extruding the mixture through a 16-mesh sieve to obtain wet granules, drying at 45°C, and finally passing through a 20-mesh sieve for granulation; f. Add magnesium stearate to the granulated mixture and extrude it using a tablet press to obtain a sheet with a thickness of 0.5 cm. Place the sheet in a constant temperature drying oven for drying to finally obtain ginseng oyster slices.

2. The method for preparing oyster ginseng slices according to claim 1, characterized in that: The extract powder is prepared by taking a certain amount of tablet medicine, adding the tablet medicine and water ten times the amount of the tablet medicine into a container, extracting three times respectively, each extraction time is 2 hours, filtering after extraction to obtain an extract, combining the extracts obtained from the three extractions, concentrating and drying, and finally crushing to obtain the extract powder, which needs to be sieved through a 100-mesh sieve.

3. The method for preparing oyster ginseng slices according to claim 1, characterized in that: The oyster meat extraction process comprises the following steps: adding the oyster meat into water, then crushing the oyster meat by ultrasonic crushing, adjusting the pH of the meat slurry obtained after crushing to 8.5, adding alkaline protease for enzymatic hydrolysis for 3 hours, heating to 100°C for enzyme inactivation for 15 minutes after enzymatic hydrolysis, centrifuging the obtained enzymatic hydrolyzate at 4000r / min for 15 minutes, taking the supernatant, and finally freeze-drying to obtain the oyster extract.

4. The method for preparing oyster ginseng slices according to claim 1, characterized in that: The mixing speed in step d is 1850 r / min, the moisture content of the wet particles obtained after drying in step e is 11%-15%, the drying temperature of the constant temperature drying oven in step f is 65° C., the drying time is 5 hours, and the moisture content of the ginseng oyster slices obtained after drying is 5%-7%.

5. The method for preparing oyster ginseng slices according to claim 3, characterized in that: The power of the ultrasonic wave during the ultrasonic crushing is 450W, and the ratio of oyster meat to water during the oyster meat extraction process is 1:3g / ml.