Gastrointestinal tract cancer treating agent

Abstract

The present application belongs to the technical field of food processing, and discloses a black sesame pill containing Gastrodia and a preparation method thereof. The black sesame pill takes nine-steaming and nine-sunning black sesame as the main raw material, and is compounded with four-steaming and four-sunning Gastrodia powder, poria powder, lily powder, jujube kernel paste, yizhi kernel paste, yam powder, and longan meat, etc. homologous medicinal and edible materials, and is prepared by adopting processes such as grading ancient processing, superfine powder premixing, and segmented temperature control stirring. The present application has the advantages of accurate raw material ratio, quantifiable and controllable process parameters, and solves the technical problems of existing similar products, such as easy aggregation of superfine powder, uneven mixing of raw materials, rough taste, insufficient formula compliance, large batch quality fluctuation, etc. The prepared product has uniform texture, soft and sticky taste, coordinated flavor, and no irritating odor, does not contain artificial additives, has strong batch stability, is suitable for industrialized mass production, and all the raw materials are homologous medicinal and edible materials, has high edible safety, and meets the relevant national food safety production specifications.

Description

Technical Field

[0001] This invention belongs to the field of food processing technology, specifically relating to a black sesame seed pill with a formula that is both food and medicine, and the standardized industrial preparation process of the black sesame seed pill. Background Technology

[0002] Currently, commercially available black sesame seed balls generally suffer from problems such as crude process control and unreasonable formula combinations. Specifically, this manifests as easy agglomeration of ultrafine raw material powder, uneven mixing of components, dry and hard texture, prominent inherent off-flavors from the raw materials, poor formability, and insufficient quality stability during storage. Some products also illegally add non-food and medicine homologous ingredients, posing food safety compliance risks and failing to meet consumers' demands for safe, palatable, and daily-consumption-appropriate snack foods. Therefore, developing a black sesame seed ball product with a compliant formula, excellent taste, controllable process, and suitability for large-scale production possesses strong market application value and is technologically necessary. Summary of the Invention

[0003] This invention addresses the technical deficiencies of existing black sesame seed pill products, such as insufficient compliance of formulas, uneven dispersion of ultrafine raw materials, poor taste and flavor, poor stability of production processes, and poor product shaping effects. It aims to provide a black sesame seed pill with a fully medicinal and edible formula, strong palatability, stable quality, and controllable process. At the same time, it provides a standardized industrial preparation method to improve the overall quality of the product and meet the needs of large-scale production. Technical solution

[0004] The core technological innovation of this invention lies in: integrating three major technical means: a four-steaming and four-drying graded processing process, a premixing and dispersing process of gastrodia elata powder and cooked black glutinous rice powder, and a segmented temperature-controlled stirring process. This approach specifically addresses technical problems such as agglomeration of ultrafine powders, uneven mixing of components, rough texture, prominent off-flavors of raw materials, and poor process replicability. The entire process strictly controls the particle size, moisture content, stirring temperature, and speed of raw materials to ensure product quality and production stability.

[0005] The black sesame seed pills of this invention are made from the following raw materials by weight: 52 parts whole black sesame seeds that have been steamed and sun-dried nine times, 6-7 parts gastrodia elata powder that has been steamed and sun-dried four times, 3-4 parts cooked black glutinous rice powder, 2-2.5 parts yam powder, 10 parts walnut kernel granules, 4-5 parts poria cocos powder, 3-4 parts lily powder, 5.5-6 parts jujube seed paste, 5 parts alpinia oxyphylla paste, 3 parts jujube paste, 3 parts crushed wolfberry, 4 parts crushed jujube, 3 parts crushed dried mulberry, 4 parts fructooligosaccharides, 6 parts honey, and 1.5-2 parts crushed longan pulp.

[0006] The Gastrodia elata used in this invention is a food-grade medicinal material. The amount of raw material used is within the range of traditional eating habits. It is only added as a common food ingredient and does not involve any health care, disease prevention or treatment purposes.

[0007] Based on the above inventive concept, the present invention further discloses a standardized preparation method for the black sesame seed balls, the specific steps of which are as follows: Raw material pretreatment: Prepare each raw material according to the formula ratio and process requirements; premix the ground gastrodia elata powder and cooked black glutinous rice powder in a ratio of 1:0.5 to obtain premixed powder, thereby reducing the probability of agglomeration of ultrafine powder from the source; all raw materials must undergo screening for impurities and mold, and the heavy metal and pesticide residue indicators must meet the national food-grade safety standards.

[0008] Mixing and kneading: First, put the nine-steamed and nine-dried black sesame seeds, cooked black glutinous rice flour, yam powder, and walnut kernels into the mixing equipment and stir until initially uniform; then add the gastrodia elata powder premix, poria cocos powder, and lily powder, and continue stirring until all powder components are fully mixed; then add jujube seed paste, alpinia oxyphylla paste, jujube paste, fructooligosaccharides, and honey, and stir in stages with controlled temperature until the material forms a uniform and viscous state; finally, add various dried fruit pieces and gently knead until the material is free of dry powder and not sticky, resulting in a highly ductile dough.

[0009] Molding and Packaging: The obtained raw material blanks are rolled into round balls according to standard specifications, and then individually vacuum-packed and protected from light and moisture to obtain the finished black sesame balls. Beneficial effects

[0010] This invention employs a formula that combines medicinal and edible ingredients with a refined and controllable process, offering the following technical advantages compared to existing traditional black sesame seed pills: The formula is compliant and safe: all raw materials are within the scope of the list of food and medicine homology, and no non-food and medicine homology ingredients, artificial flavors, preservatives and refined sucrose are added. It fully complies with the relevant national food safety production standards and is highly safe for consumption.

[0011] Uniform dispersion of raw materials: By pre-mixing Gastrodia elata powder and cooked black glutinous rice powder, the technical problems of easy agglomeration and uneven dispersion of ultrafine Gastrodia elata powder are completely solved, ensuring that each component is evenly distributed in the product and greatly improving the batch stability of the product.

[0012] Excellent taste and flavor: It uses whole black sesame seeds, walnut kernels, and dried fruit pieces to create a multi-layered taste; relying on natural paste, honey, and jujube paste to effectively weaken the inherent odor of the raw materials, making the product more palatable and suitable for daily leisure consumption.

[0013] Controllable process and easy mass production: The entire process adopts gradient low temperature drying, segmented temperature control and stirring, and precise particle size and moisture control. All process parameters are quantifiable and controllable, which facilitates the establishment of standardized production processes, has strong adaptability to industrial production, and produces products with good formability that are not easy to loosen or stick to the hands.

[0014] Convenient for consumption and storage: The finished product is individually vacuum-packed in small pellets, ready to eat after opening the bag, easy to carry and store in the dark for a long time, improving the convenience of product use.

[0015] The black sesame balls described in this invention belong to the category of ordinary food. They only possess the sensory and textural characteristics of food itself and do not have any health care, prevention, improvement, or treatment effects. All raw materials are used as ordinary food ingredients and strictly comply with the relevant national food laws and regulations.

[0016] To further clarify the novelty and inventiveness of this invention, a targeted comparison is made between the technical solution of this patent and existing technologies (commercially available conventional black sesame seed balls and related published patents), as follows: Formula Comparison: In existing technologies, black sesame pills mostly use black sesame as the main ingredient, with a small amount of simple auxiliary ingredients such as honey and walnuts added. Some products illegally add non-food and medicine homologous ingredients (such as various health extracts), and the formula is crudely formulated. This patent uses 16 kinds of food and medicine homologous ingredients in a compound, clearly limits the weight of each ingredient, and all ingredients comply with the requirements of the food and medicine homologous catalog. There are no non-food and medicine homologous ingredients. The compliance and scientific combination of the formula are significantly better than existing technologies.

[0017] Comparison of processing techniques: In existing technologies, black sesame seeds are mostly processed by steaming and drying 1-3 times, while gastrodia elata (if added) is mostly unprocessed or simply dried, without the concept of graded processing. This patent adopts the graded ancient processing technique of "nine steaming and nine drying of black sesame seeds + four steaming and four drying of gastrodia elata powder". By precisely controlling the steaming and drying time, the flavor and applicability of the raw materials are improved. This graded processing method is relatively rare in existing black sesame pill related technologies and has significant novelty.

[0018] Comparison of powder dispersion processes: In existing technologies, the direct addition and mixing of ultrafine powders (such as Gastrodia elata powder) can easily lead to agglomeration and uneven dispersion, resulting in large fluctuations in product batch quality. This patent innovatively adopts a process of "premixing Gastrodia elata powder and cooked black glutinous rice powder at a ratio of 1:0.5", which solves the problem of agglomeration of ultrafine powders from the source. This process combination is not a conventional choice for those skilled in the art and has outstanding substantive characteristics.

[0019] Comparison of mixing processes: In existing technologies, mixing and stirring often adopts a single temperature and fixed speed, which can easily lead to problems such as uneven mixing of materials, separation of paste and powder, and rough texture. This patent adopts a segmented temperature-controlled mixing process, which clearly defines the mixing temperature, stirring speed and temperature adjustment range of different stages, to ensure that the materials are fully mixed and have a thick and uniform texture. The level of process refinement far exceeds that of existing conventional technologies.

[0020] Product performance comparison: Existing technology products generally suffer from problems such as dry and hard texture, prominent inherent odor of raw materials, poor formability, and easy loosening during storage; This patent, through formula optimization and process synergy, produces a product with uniform texture, soft and glutinous taste, harmonious flavor, no irritating odor, good formability, strong batch stability, and significantly improved convenience of consumption and storage, with technical effects superior to existing technologies. Detailed Implementation

[0021] The present invention will be further described in detail below with reference to specific embodiments. The following embodiments are only preferred embodiments of the present invention and are not intended to limit the scope of protection of the present invention. Any conventional parameter adjustments or equivalent substitutions made based on the technical concept and process scheme of the present invention shall fall within the scope of protection of the present invention. Example 1

[0022] A type of black sesame seed ball, by weight, consists of the following ingredients: 52 parts whole black sesame seeds that have been steamed and dried nine times, 3.5 parts cooked black glutinous rice flour, 2.2 parts yam powder, 10 parts walnut kernels, 6.5 parts four-steamed and four-dried Gastrodia elata powder, 4.5 parts Poria cocos powder, 3.5 parts lily powder, 5.8 parts jujube seed paste, 5 parts Alpinia oxyphylla paste, 3 parts jujube paste, 3 parts crushed wolfberry, 4 parts crushed jujube, 3 parts crushed dried mulberry, 4 parts fructooligosaccharides, 6 parts honey, and 1.8 parts crushed longan pulp. All ingredients are food and medicine homologous and meet food-grade safety standards.

[0023] The preparation method of black sesame seed balls in this embodiment is as follows:

[0024] Raw material pretreatment: Black sesame seeds undergo nine steaming and nine sun-drying processes, with each steaming cycle lasting 4 hours and sun-drying for 8 hours, repeated 9 times to retain the whole granule shape; black glutinous rice is steamed, then dried at low temperature and ground into 80-mesh fine powder to obtain cooked black glutinous rice flour; yam is dried at low temperature and then ground into 80-mesh fine powder to obtain yam powder; walnut kernels are cleaned of impurities, made into 3-5mm granules, and dried at 60℃ for 2 hours; sulfur-free gastrodia elata undergoes four steaming and four sun-drying processes, with each steaming cycle lasting 3.5 hours and sun-drying for 7 hours, repeated 4 times, and then dried at 50-55℃ before being ground into 120-mesh ultrafine powder, with a gastrodin content of 0.28g / 100g; Poria cocos is washed, peeled, and cut into 3- 5mm thin slices were dried at a gradient low temperature of 50–55℃ until the moisture content was ≤12%, and then ground into 100-mesh fine powder; sulfur-free lilies were cleaned and purified, then dried at a low temperature of 60–65℃ for 2–3 hours, and then ground into 100-mesh fine powder; jujube seeds and alpinia oxyphylla seeds were decocted twice with water, each time for 1.5 hours, and the filtrates were combined and concentrated to a clear paste with a relative density of 1.2–1.3; jujubes were pitted and then boiled with water to concentrate the paste; wolfberries, jujubes, dried mulberries, and longan pulp were dried at a low temperature of 60–65℃ for 2–3 hours and then pulverized into 1–3mm particles; gastrodia elata powder and cooked black glutinous rice powder were premixed at a ratio of 1:0.5 to obtain a premixed powder for later use.

[0025] Mixing and kneading: Add nine-times-steamed and nine-times-dried black sesame seeds, yam powder, and walnut kernel granules to the mixing equipment and stir evenly; add gastrodia elata powder premix, poria cocos powder, and lily powder, and continue stirring for 18 minutes; add jujube seed paste, alpinia oxyphylla paste, jujube paste, fructooligosaccharides, and honey, first control the temperature at 26℃ while stirring, then raise the temperature to 29℃ while stirring until the material is viscous; add various dried fruit pieces, and gently knead until there is no dry powder and it is not sticky to the hands to obtain the material blank; the stirring speed is controlled at 30–40 r / min throughout the process.

[0026] Molding and Packaging: The blank is rolled into individual 10g (error ±0.3g) round balls and individually vacuum-packed to obtain the finished product. Example 2

[0027] A type of black sesame seed ball, by weight, is composed of the following ingredients: 52 parts whole black sesame seeds that have been steamed and dried nine times, 3 parts cooked black glutinous rice flour, 2 parts yam powder, 10 parts walnut kernel granules, 6 parts gastrodia elata powder that has been steamed and dried four times, 4 parts poria cocos powder, 3 parts lily powder, 5.5 parts jujube seed paste, 5 parts alpinia oxyphylla paste, 3 parts jujube paste, 3 parts crushed wolfberry, 4 parts crushed jujube, 3 parts crushed dried mulberry, 4 parts fructooligosaccharides, 6 parts honey, and 1.5 parts crushed longan pulp.

[0028] The preparation process parameters and operating steps in this embodiment are completely consistent with those in Example 1. Example 3

[0029] A type of black sesame seed ball, by weight, is composed of the following ingredients: 52 parts whole black sesame seeds that have been steamed and dried nine times, 4 parts cooked black glutinous rice flour, 2.5 parts yam powder, 10 parts walnut kernels, 7 parts four-steamed and four-dried Gastrodia elata powder, 5 parts Poria cocos powder, 4 parts lily powder, 6 parts jujube seed paste, 5 parts Alpinia oxyphylla paste, 3 parts jujube paste, 3 parts crushed wolfberry, 4 parts crushed jujube, 3 parts crushed dried mulberry, 4 parts fructooligosaccharides, 6 parts honey, and 2 parts crushed longan pulp.

[0030] The preparation process parameters and operating steps in this embodiment are completely consistent with those in Example 1.

[0031] Any non-creative adjustments made by those skilled in the art to conventional parameters such as raw material ratio, process temperature, time, and stirring speed based on the disclosure of this invention and in conjunction with actual industrial production are all within the equivalent scope of the technical solution of this invention; any simple modifications, equivalent changes, and alterations made to the above embodiments based on the technical essence of this invention are all within the protection scope of this invention.

Claims

1. Claim 1; A black sesame seed ball, characterized in that, By weight, it is prepared from the following raw materials: 52 parts whole black sesame seeds that have been steamed and sun-dried nine times, 6-7 parts gastrodia elata powder that has been steamed and sun-dried four times, 3-4 parts cooked black glutinous rice powder, 2-2.5 parts yam powder, 10 parts walnut kernel granules, 4-5 parts poria cocos powder, 3-4 parts lily powder, 5.5-6 parts jujube seed paste, 5 parts alpinia oxyphylla paste, 3 parts jujube paste, 3 parts crushed wolfberry, 4 parts crushed jujube, 3 parts crushed dried mulberry, 4 parts fructooligosaccharides, 6 parts honey, and 1.5-2 parts crushed longan pulp; all raw materials are food and medicine homologous ingredients and do not contain non-food and medicine homologous ingredients.

2. Claim 2; The black sesame seed ball according to claim 1, characterized in that: The whole black sesame seeds that are steamed and dried nine times are processed using the following process: select high-quality black sesame seeds, steam for 4 hours and dry for 8 hours at a time, repeat the process 9 times, and maintain the whole granule shape after processing; the gastrodia elata powder that is steamed and dried four times is processed using the following process: select sulfur-free gastrodia elata, steam for 3.5 hours and dry for 7 hours at a time, repeat the process 4 times, dry at 50-55℃, and grind into 120-mesh ultrafine powder.

3. Claim 3; The black sesame seed ball according to claim 1, characterized in that: The preparation process of the Poria cocos powder is as follows: Poria cocos is washed, peeled, and cut into 3-5mm thin slices. It is then dried at a gradient low temperature of 50-55℃, first at 50℃ for 5 hours, then at 53℃ for 6 hours, and finally at 55℃ until the moisture content is ≤12%. It is then ground into 100-mesh fine powder. The preparation process of the lily powder is as follows: sulfur-free lilies are cleaned and purified, then dried at a low temperature of 60-65℃ for 2-3 hours and ground into 100-mesh fine powder.

4. Claim 4; The black sesame seed ball according to claim 1, characterized in that: The preparation process of the sour jujube seed paste and the alpinia oxyphylla paste is the same, specifically: sour jujube seed and alpinia oxyphylla are used as single raw materials, and are decocted twice with water, each decoction lasting 1.5 hours. The filtrates from the two decoctions are combined and concentrated to a clear paste with a relative density of 1.2–1.

3. No preservatives are added during the entire preparation process. The jujube paste is made by removing the pits from jujubes, adding water, and then boiling and concentrating the paste without adding any sucrose.

5. Claim 5; The black sesame seed ball according to claim 1, characterized in that: The crushed goji berries, jujubes, dried mulberries, and longan pulp are all dried at a low temperature of 60–65℃ for 2–3 hours to produce 1–3 mm particles; the walnut kernels have a particle size of 3–5 mm and are dried at a low temperature of 60℃ for 2 hours; the yam powder is prepared by grinding after low-temperature drying and passes through an 80-mesh sieve.

6. Claim 6; The black sesame seed ball according to claim 1, characterized in that: The fructooligosaccharide is food-grade fructooligosaccharide, and the honey is natural, mature honey.

7. Claim 7; A method for preparing black sesame seed balls according to any one of claims 1-6, characterized in that, Includes the following steps: (1) Raw material pretreatment: According to the requirements of claims 1-6, prepare the following raw materials respectively: nine-steamed and nine-dried black sesame seeds, cooked black glutinous rice flour, yam powder, walnut kernel granules, four-steamed and four-dried gastrodia powder, poria powder, lily powder, jujube seed paste, alpinia oxyphylla paste, jujube paste, wolfberry shreds, jujube shreds, dried mulberry shreds, and longan pulp shreds, and set aside; premix gastrodia powder and cooked black glutinous rice flour at a ratio of 1:0.5 to obtain premixed powder; (2) Mixing and kneading: first mix the nine-steamed and nine-dried black sesame seeds, cooked black glutinous rice flour, yam powder, Mix the walnut kernels evenly; then add the gastrodia elata powder premix, poria cocos powder, and lily powder, and continue stirring for at least 15 minutes; then add jujube seed paste, alpinia oxyphylla paste, jujube paste, fructooligosaccharides, and honey, and stir at low temperature until the material is uniformly viscous; finally add wolfberry pieces, jujube pieces, dried mulberry pieces, and longan pulp pieces, and knead until the material is free of dry powder and not sticky, to obtain the shaped blank; (3) Shaping and packaging: roll the obtained blank into round balls and vacuum pack them individually to obtain the finished black sesame balls.

8. The preparation method according to claim 8; characterized in that: In step (1), the content of gastrodin in gastrodia powder needs to be tested, and the content of gastrodin in 100g of gastrodia powder should be ≥0.25g. This indicator is only used as a raw material quality control standard. The content of heavy metals and pesticide residues in poria powder and lily powder should be tested, and all indicators meet the food-grade safety requirements.

9. Claim 9; The preparation method according to claim 7, characterized in that: In step (2), the overall mixing temperature is controlled at 25–30℃ and the stirring speed is controlled at 30–40r / min; when adding the paste ingredients, the temperature is controlled at 25–28℃, and after adding honey, the temperature is adjusted to 28–30℃.