CN105995683A - Cranberry candy tablet and making method thereof - Google Patents
Cranberry candy tablet and making method thereof Download PDFInfo
- Publication number
- CN105995683A CN105995683A CN201610318556.4A CN201610318556A CN105995683A CN 105995683 A CN105995683 A CN 105995683A CN 201610318556 A CN201610318556 A CN 201610318556A CN 105995683 A CN105995683 A CN 105995683A
- Authority
- CN
- China
- Prior art keywords
- cranberry
- dextrin
- adjuvant
- sugar
- confectionary sheet
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Withdrawn
Links
- 235000002118 Vaccinium oxycoccus Nutrition 0.000 title claims abstract description 55
- 235000012545 Vaccinium macrocarpon Nutrition 0.000 title claims abstract description 54
- 235000004634 cranberry Nutrition 0.000 title claims abstract description 54
- 238000000034 method Methods 0.000 title abstract description 6
- 235000009508 confectionery Nutrition 0.000 title abstract 4
- 244000291414 Vaccinium oxycoccus Species 0.000 title description 9
- 240000001717 Vaccinium macrocarpon Species 0.000 claims abstract description 46
- HQKMJHAJHXVSDF-UHFFFAOYSA-L magnesium stearate Chemical compound [Mg+2].CCCCCCCCCCCCCCCCCC([O-])=O.CCCCCCCCCCCCCCCCCC([O-])=O HQKMJHAJHXVSDF-UHFFFAOYSA-L 0.000 claims abstract description 23
- 229920001353 Dextrin Polymers 0.000 claims abstract description 22
- 239000004375 Dextrin Substances 0.000 claims abstract description 22
- 235000019425 dextrin Nutrition 0.000 claims abstract description 22
- VYPSYNLAJGMNEJ-UHFFFAOYSA-N Silicium dioxide Chemical compound O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 claims abstract description 17
- 239000002994 raw material Substances 0.000 claims abstract description 12
- 235000019359 magnesium stearate Nutrition 0.000 claims abstract description 11
- 239000000843 powder Substances 0.000 claims abstract description 10
- 238000002360 preparation method Methods 0.000 claims abstract description 8
- 239000000377 silicon dioxide Substances 0.000 claims abstract description 8
- 235000012239 silicon dioxide Nutrition 0.000 claims abstract description 8
- 239000002671 adjuvant Substances 0.000 claims description 19
- FBPFZTCFMRRESA-FSIIMWSLSA-N D-Glucitol Natural products OC[C@H](O)[C@H](O)[C@@H](O)[C@H](O)CO FBPFZTCFMRRESA-FSIIMWSLSA-N 0.000 claims description 18
- RQFQJYYMBWVMQG-IXDPLRRUSA-N chitotriose Chemical compound O[C@@H]1[C@@H](N)[C@H](O)O[C@H](CO)[C@H]1O[C@H]1[C@H](N)[C@@H](O)[C@H](O[C@H]2[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O2)N)[C@@H](CO)O1 RQFQJYYMBWVMQG-IXDPLRRUSA-N 0.000 claims description 16
- 229920002774 Maltodextrin Polymers 0.000 claims description 15
- 239000005913 Maltodextrin Substances 0.000 claims description 15
- 229940035034 maltodextrin Drugs 0.000 claims description 15
- 239000000600 sorbitol Substances 0.000 claims description 15
- FBPFZTCFMRRESA-JGWLITMVSA-N D-glucitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-JGWLITMVSA-N 0.000 claims description 11
- 239000008187 granular material Substances 0.000 claims description 7
- 239000000203 mixture Substances 0.000 claims description 7
- 239000002002 slurry Substances 0.000 claims description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 4
- 238000001035 drying Methods 0.000 claims description 3
- 150000005846 sugar alcohols Chemical class 0.000 claims description 3
- 229920002472 Starch Polymers 0.000 claims description 2
- 239000012467 final product Substances 0.000 claims description 2
- 238000002156 mixing Methods 0.000 claims description 2
- 235000019698 starch Nutrition 0.000 claims description 2
- 239000008107 starch Substances 0.000 claims description 2
- 235000011572 Pyrus ussuriensis Nutrition 0.000 claims 2
- 244000173166 Pyrus ussuriensis Species 0.000 claims 2
- 238000005516 engineering process Methods 0.000 abstract description 7
- 230000000694 effects Effects 0.000 abstract description 4
- 239000000126 substance Substances 0.000 abstract description 3
- 230000032683 aging Effects 0.000 abstract description 2
- 230000010261 cell growth Effects 0.000 abstract description 2
- 230000036039 immunity Effects 0.000 abstract description 2
- 230000003796 beauty Effects 0.000 abstract 1
- 230000001737 promoting effect Effects 0.000 abstract 1
- 235000010356 sorbitol Nutrition 0.000 description 15
- 238000012360 testing method Methods 0.000 description 8
- XFZJEEAOWLFHDH-UHFFFAOYSA-N (2R,2'R,3R,3'R,4R)-3,3',4',5,7-Pentahydroxyflavan(48)-3,3',4',5,7-pentahydroxyflavan Natural products C=12OC(C=3C=C(O)C(O)=CC=3)C(O)CC2=C(O)C=C(O)C=1C(C1=C(O)C=C(O)C=C1O1)C(O)C1C1=CC=C(O)C(O)=C1 XFZJEEAOWLFHDH-UHFFFAOYSA-N 0.000 description 7
- CWEZAWNPTYBADX-UHFFFAOYSA-N Procyanidin Natural products OC1C(OC2C(O)C(Oc3c2c(O)cc(O)c3C4C(O)C(Oc5cc(O)cc(O)c45)c6ccc(O)c(O)c6)c7ccc(O)c(O)c7)c8c(O)cc(O)cc8OC1c9ccc(O)c(O)c9 CWEZAWNPTYBADX-UHFFFAOYSA-N 0.000 description 7
- MOJZMWJRUKIQGL-FWCKPOPSSA-N Procyanidin C2 Natural products O[C@@H]1[C@@H](c2cc(O)c(O)cc2)Oc2c([C@H]3[C@H](O)[C@@H](c4cc(O)c(O)cc4)Oc4c3c(O)cc(O)c4)c(O)cc(O)c2[C@@H]1c1c(O)cc(O)c2c1O[C@@H]([C@H](O)C2)c1cc(O)c(O)cc1 MOJZMWJRUKIQGL-FWCKPOPSSA-N 0.000 description 7
- HGVVOUNEGQIPMS-UHFFFAOYSA-N procyanidin Chemical compound O1C2=CC(O)=CC(O)=C2C(O)C(O)C1(C=1C=C(O)C(O)=CC=1)OC1CC2=C(O)C=C(O)C=C2OC1C1=CC=C(O)C(O)=C1 HGVVOUNEGQIPMS-UHFFFAOYSA-N 0.000 description 7
- 229920002414 procyanidin Polymers 0.000 description 7
- 238000013329 compounding Methods 0.000 description 6
- 235000013305 food Nutrition 0.000 description 6
- 230000036541 health Effects 0.000 description 4
- PFTAWBLQPZVEMU-DZGCQCFKSA-N (+)-catechin Chemical compound C1([C@H]2OC3=CC(O)=CC(O)=C3C[C@@H]2O)=CC=C(O)C(O)=C1 PFTAWBLQPZVEMU-DZGCQCFKSA-N 0.000 description 3
- 241000699670 Mus sp. Species 0.000 description 3
- ADRVNXBAWSRFAJ-UHFFFAOYSA-N catechin Natural products OC1Cc2cc(O)cc(O)c2OC1c3ccc(O)c(O)c3 ADRVNXBAWSRFAJ-UHFFFAOYSA-N 0.000 description 3
- 235000005487 catechin Nutrition 0.000 description 3
- 229950001002 cianidanol Drugs 0.000 description 3
- 150000001875 compounds Chemical class 0.000 description 3
- 238000003756 stirring Methods 0.000 description 3
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 2
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 description 2
- 230000003064 anti-oxidating effect Effects 0.000 description 2
- 238000002474 experimental method Methods 0.000 description 2
- 238000009661 fatigue test Methods 0.000 description 2
- 238000007689 inspection Methods 0.000 description 2
- 238000013112 stability test Methods 0.000 description 2
- PFTAWBLQPZVEMU-ZFWWWQNUSA-N (+)-epicatechin Natural products C1([C@@H]2OC3=CC(O)=CC(O)=C3C[C@@H]2O)=CC=C(O)C(O)=C1 PFTAWBLQPZVEMU-ZFWWWQNUSA-N 0.000 description 1
- PFTAWBLQPZVEMU-UKRRQHHQSA-N (-)-epicatechin Chemical compound C1([C@H]2OC3=CC(O)=CC(O)=C3C[C@H]2O)=CC=C(O)C(O)=C1 PFTAWBLQPZVEMU-UKRRQHHQSA-N 0.000 description 1
- 244000080767 Areca catechu Species 0.000 description 1
- 235000006226 Areca catechu Nutrition 0.000 description 1
- 229920002527 Glycogen Polymers 0.000 description 1
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
- MKYBYDHXWVHEJW-UHFFFAOYSA-N N-[1-oxo-1-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-yl)propan-2-yl]-2-[[3-(trifluoromethoxy)phenyl]methylamino]pyrimidine-5-carboxamide Chemical compound O=C(C(C)NC(=O)C=1C=NC(=NC=1)NCC1=CC(=CC=C1)OC(F)(F)F)N1CC2=C(CC1)NN=N2 MKYBYDHXWVHEJW-UHFFFAOYSA-N 0.000 description 1
- 241000220324 Pyrus Species 0.000 description 1
- XSQUKJJJFZCRTK-UHFFFAOYSA-N Urea Chemical compound NC(N)=O XSQUKJJJFZCRTK-UHFFFAOYSA-N 0.000 description 1
- 241000736767 Vaccinium Species 0.000 description 1
- 238000002835 absorbance Methods 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 230000003110 anti-inflammatory effect Effects 0.000 description 1
- 230000002421 anti-septic effect Effects 0.000 description 1
- 230000000259 anti-tumor effect Effects 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 235000006708 antioxidants Nutrition 0.000 description 1
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
- 235000021028 berry Nutrition 0.000 description 1
- 230000004071 biological effect Effects 0.000 description 1
- 239000004202 carbamide Substances 0.000 description 1
- 125000004403 catechin group Chemical group 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 239000002131 composite material Substances 0.000 description 1
- 239000012141 concentrate Substances 0.000 description 1
- 239000012043 crude product Substances 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 235000014113 dietary fatty acids Nutrition 0.000 description 1
- 208000010643 digestive system disease Diseases 0.000 description 1
- 230000002526 effect on cardiovascular system Effects 0.000 description 1
- 230000007159 enucleation Effects 0.000 description 1
- LPTRNLNOHUVQMS-UHFFFAOYSA-N epicatechin Natural products Cc1cc(O)cc2OC(C(O)Cc12)c1ccc(O)c(O)c1 LPTRNLNOHUVQMS-UHFFFAOYSA-N 0.000 description 1
- 235000012734 epicatechin Nutrition 0.000 description 1
- 239000000194 fatty acid Substances 0.000 description 1
- 229930195729 fatty acid Natural products 0.000 description 1
- 150000004665 fatty acids Chemical class 0.000 description 1
- 239000000706 filtrate Substances 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 230000008014 freezing Effects 0.000 description 1
- 238000007710 freezing Methods 0.000 description 1
- 229940096919 glycogen Drugs 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 230000002440 hepatic effect Effects 0.000 description 1
- 230000002519 immonomodulatory effect Effects 0.000 description 1
- 230000008676 import Effects 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 229910052749 magnesium Inorganic materials 0.000 description 1
- 239000011777 magnesium Substances 0.000 description 1
- 239000012528 membrane Substances 0.000 description 1
- 238000012009 microbiological test Methods 0.000 description 1
- 210000000214 mouth Anatomy 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 230000004792 oxidative damage Effects 0.000 description 1
- 239000001301 oxygen Substances 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
- VDGJOQCBCPGFFD-UHFFFAOYSA-N oxygen(2-) silicon(4+) titanium(4+) Chemical compound [Si+4].[O-2].[O-2].[Ti+4] VDGJOQCBCPGFFD-UHFFFAOYSA-N 0.000 description 1
- 235000021017 pears Nutrition 0.000 description 1
- 229920000642 polymer Polymers 0.000 description 1
- 150000008442 polyphenolic compounds Chemical class 0.000 description 1
- 235000013824 polyphenols Nutrition 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 230000005180 public health Effects 0.000 description 1
- 238000010298 pulverizing process Methods 0.000 description 1
- 150000005838 radical anions Chemical class 0.000 description 1
- 150000003254 radicals Chemical class 0.000 description 1
- 210000002966 serum Anatomy 0.000 description 1
- 239000007779 soft material Substances 0.000 description 1
- 238000010998 test method Methods 0.000 description 1
- 208000019206 urinary tract infection Diseases 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Medicinal Preparation (AREA)
- Pharmaceuticals Containing Other Organic And Inorganic Compounds (AREA)
Abstract
The invention discloses a cranberry candy tablet and a making method thereof. The cranberry candy tablet is made from, by weight, 85-95 parts of cranberry powder, 1-5 parts of magnesium stearate, 0.2-2 parts of silicon dioxide, 3-13 parts of dextrin and 15-25 parts of auxiliaries. According to the cranberry candy tablet, pure natural raw materials are adopted, the scientific healthcare concept is fused, and modern healthcare technology and traditional technology are organically combined; the adopted raw materials are free of harmful substances, do not pollute the environment and are wide in source, the preparation process is simple, and the product has effects on improving immunity, maintaining beauty and keeping people young, promoting cell growth and resisting ageing.
Description
Technical field
The present invention relates to technical field of health care food, be specifically related to a kind of cranberry confectionary sheet and preparation side thereof
Method.
Background technology
Cranberry, formal name used at school: Oxycoccos, also someone cries mossberry, cranberry, belongs to Ericaceae
Vaccinium Fructus Mume estrade subgenus, some areas in North America are widely cultivated at present, in the big Xingan of China
Area, ridge is the most relatively common.Cranberry contains abundant procyanidin, have antioxidation, slow down aging,
Prevent and treat digestive system disease, prevent and treat urinary tract infection, anticancer, the protection multiple special merit such as oral cavity and tooth
Energy.Procyanidin is a kind of natural polyphenol that there is nature, and its primary structure is catechin, table catechu
Element or the polymer of catechin and epicatechin, have antioxidation, protection cardiovascular, antiinflammatory, antibacterial,
The biological activity such as antitumor and immunomodulating.It is the antioxidant that a kind of active force is the strongest, can be effectively
Reducing hydroxy radical and the content of super oxygen root radical anion, protection DNA cell draws from free radical
The oxidative damage risen, it is also possible to efficiently control lipid over oxidation.
The invention provides a kind of cranberry confectionary sheet, there is good nutritional health function.
Summary of the invention
For the deficiencies in the prior art, it is climing more that one of the technical problem to be solved is to provide one
Certain kind of berries confectionary sheet.
The two of the technical problem to be solved are to provide the preparation method of above-mentioned cranberry confectionary sheet.
For achieving the above object, the adopted technical solution is that:
A kind of cranberry confectionary sheet, is made up of the raw material of following weight parts: cranberry powder 85-95 part, hard
Fatty acid magnesium 1-5 part, silicon dioxide 0.2-2 part, dextrin 3-13 part, adjuvant 15-25 part.
Preferably, described adjuvant is the mixed of one or more in Sorbitol, chitotriose, shell six sugar
Compound.
It is highly preferred that described adjuvant is mixed by Sorbitol, chitotriose, shell six sugar, described mountain
Pears sugar alcohol, chitotriose, the mass ratio of shell six sugar are (1-3): (1-3): (1-3).
Preferably, described dextrin is the one in maltodextrin, beta-schardinger dextrin-or its mixture.
It is highly preferred that described dextrin is mixed by 85-95wt% maltodextrin and 5-15wt% beta-schardinger dextrin-
Form.
Present invention also offers the preparation method of above-mentioned cranberry confectionary sheet, comprise the following steps:
(1) cranberry dried, pulverize, obtain cranberry powder；
(2) magnesium stearate, adjuvant are crushed to 80-180 mesh respectively；
(3) by dextrin and water in mass ratio for (1-3): (1-3) mix, obtain dextrin and starch；
(4) cranberry powder, adjuvant are mixed homogeneously with silicon dioxide；Add dextrin slurry mixing agglomerating, use
16 mesh sieves are pelletized；
(5) it is placed in 40-60 DEG C of drying baker and is dried 5-24 hour, with 20 mesh sieve granulate, obtain dry
Grain；
(6) dry granule addition magnesium stearate is fully mixed, tabletting, to obtain final product.
Cranberry confectionary sheet of the present invention, uses pure natural raw material, merges health care's theory of science, will
Modern health promotion technology organically combines with traditional handicraft；Unharmful substance in raw material used by the present invention, the most dirty
Dye environment, and raw material sources of the present invention are extensive, preparation technology is simple, product have raising immunity,
Looks improving and the skin nourishing, promotion cell growth, the effect of defying age.
Detailed description of the invention
Below in conjunction with embodiment, the present invention is described further, the following stated, only to the present invention
Preferred embodiment, not does the restriction of other forms, any technology being familiar with this specialty to the present invention
Personnel are changed to the Equivalent embodiments changed on an equal basis possibly also with the technology contents of the disclosure above.Every
Without departing from the present invention program content, any letter following example done according to the technical spirit of the present invention
Single amendment or equivalent variations, all fall within protection scope of the present invention.
Each raw material introduction in embodiment:
Magnesium stearate, No. CAS: 557-04-0, use the food that Ling Huxinwang Chemical Co., Ltd. provides
Grade magnesium stearate.
Silicon dioxide, No. CAS: 7631-86-9, use Henan Guang Xin food additive company limited to provide
The food stage silicon dioxide of 120 mesh.
Maltodextrin, No. CAS: 9050-36-6, use Shandong Xiwang Sugar Co., Ltd's Zouping dextrin to divide
The food stage maltodextrin that company provides.
Beta-schardinger dextrin-, No. CAS: 7585-39-9, use Central-South bio tech ltd, Anhui to provide
Food stage beta-schardinger dextrin-.
Sorbitol, i.e. L-Sorbitol, No. CAS: 6706-59-8.
Chitotriose, No. CAS: 41708-93-4.
Shell six sugar, No. CAS: 41708-95-6.
Cranberry, uses the cranberry from northern US import.
Embodiment 1
Cranberry confectionary sheet raw material (weight portion): 88 parts of cranberry powder, magnesium stearate 2 parts, titanium dioxide
Silicon 0.5 part, 10 parts of dextrin, adjuvant 21 parts.
Described adjuvant is mixed for 1:1:1 stirring in mass ratio by Sorbitol, chitotriose, shell six sugar
Uniformly obtain.
Described dextrin is uniformly mixed is obtained by 90wt% maltodextrin and 10wt% beta-schardinger dextrin-.
The preparation method of cranberry confectionary sheet, comprises the following steps:
(1) cranberry is placed in the baking oven of 50 DEG C dry 6 hours；By dried cranberry enucleation,
It is crushed to 120 mesh, obtains cranberry powder；
(2) magnesium stearate, adjuvant are crushed to 120 mesh respectively；
(3) dextrin is uniformly mixed for 1:2 in mass ratio with water, obtains dextrin slurry；
(4) adjuvant after cranberry powder, pulverizing is uniformly mixed with silicon dioxide；Add dextrin
Slurry stirring, stirs agglomerating to hold, the soft material i.e. dissipated pressed, and pelletizes with 16 mesh sieves, obtains wet granular；
(5) wet granular is placed in 50 DEG C of drying baker dry 12 hours, with 20 mesh sieve granulate, obtains
Dry granule；
(6) dry granule addition magnesium stearate fully being mixed, tabletting makes confectionary sheet, every tablet quality
600mg.Obtain the cranberry confectionary sheet of embodiment 1.
Embodiment 2
Substantially the same manner as Example 1, differ only in: described adjuvant is pressed by chitotriose, shell six sugar
Mass ratio is that 1:1 is uniformly mixed and obtains.Can be prepared by the cranberry confectionary sheet of embodiment 2.
Embodiment 3
Substantially the same manner as Example 1, differ only in: described adjuvant is by Sorbitol, shell six sugar
It is uniformly mixed for 1:1 in mass ratio and obtains.Can be prepared by the cranberry confectionary sheet of embodiment 3.
Embodiment 4
Substantially the same manner as Example 1, differ only in: described adjuvant is by Sorbitol, chitotriose
It is uniformly mixed for 1:1 in mass ratio and obtains.Can be prepared by the cranberry confectionary sheet of embodiment 4.
Embodiment 5
Substantially the same manner as Example 1, differ only in: described adjuvant is only Sorbitol.?
Prepare the cranberry confectionary sheet of embodiment 5.
Embodiment 6
Substantially the same manner as Example 1, differ only in: described dextrin is only maltodextrin.?
Prepare the cranberry confectionary sheet of embodiment 6.
Embodiment 7
Substantially the same manner as Example 1, differ only in: described dextrin is only beta-schardinger dextrin-.?
Prepare the cranberry confectionary sheet of embodiment 7.
Embodiment 8
Substantially the same manner as Example 1, differ only in: described adjuvant is only Sorbitol, described
Dextrin be only maltodextrin.Can be prepared by the cranberry confectionary sheet of embodiment 8.
Test case 1
Cranberry confectionary sheet embodiment 1-7 prepared, is placed in 25 DEG C, protects under relative humidity 85% environment
Hide half a year, use " GB/T 4789.2-2010 microbiological test of food hygiene total plate count mensuration "
Carry out total plate count test.Concrete test result is shown in Table 1.
Table 1: total plate count test table cfu/g
Comparing embodiment 1 and embodiment 2-4, embodiment 1 (Sorbitol, chitotriose, shell six sugar is compounding)
Antiseptic property is apparently higher than embodiment 2-4 (in Sorbitol, chitotriose, shell six sugar any two kinds compound)；
Comparing embodiment 1 and embodiment 6-7, embodiment 1 (maltodextrin, beta-schardinger dextrin-are compounding) anti-corrosive properties
Can be apparently higher than embodiment 6-7 (single raw material in maltodextrin, beta-schardinger dextrin-).
Test case 2
The cranberry confectionary sheet preparing embodiment 1-4 and embodiment 6-7 carries out resisting fatigue test.
Totally 6 groups, often 50 mices of group.Every mice every morning 9 point, 6 pm feeding embodiment
The cranberry confectionary sheet that 1-4 and embodiment 6-7 prepare, each feeding 2, after continuous 30 days, reference
The inspection of function of physical fatigue alleviation experiment in Ministry of Public Health " health food inspection and assessment technique specification-2003 "
The walking weight load of test mice, serum urea, hepatic glycogen are detected by proved recipe method, average.
Test data is shown in Table 2.
Table 2: resisting fatigue test result table
Comparing embodiment 1 and embodiment 2-4, embodiment 1 (Sorbitol, chitotriose, shell six sugar is compounding)
Resisting fatigue effect is substantially better than embodiment 2-4 and (answers for any two kinds in Sorbitol, chitotriose, shell six sugar
Join)；Comparing embodiment 1 and embodiment 6-7, embodiment 1 (maltodextrin, beta-schardinger dextrin-are compounding)
Resisting fatigue effect is substantially better than apparently higher than embodiment 6-7 (single raw material in maltodextrin, beta-schardinger dextrin-).
Test case 3
The cranberry confectionary sheet preparing embodiment 1-4 and embodiment 6-7 carries out stability test.
The procyanidin comprised in cranberry confectionary sheet of the present invention is the index composition of cranberry.To implement
The cranberry confectionary sheet that example 1-4 and embodiment 6-7 prepare uses aluminum-plastic composite membrane bag hermetic package respectively, will
They are placed 3 months at a temperature of being placed in 38 DEG C, and procyanidin when measuring March in each sample is relative to this
Residual content during sample 0 month.Method of testing: cranberry confectionary sheet is pulverized, carries with 75% ethanol
Take, solid-liquid ratio 1:10g/mL, temperature 70 C, time 30min.Filter, take filtrate, rotate and steam
Send out and concentrate, freezing, dry baking, obtain procyanidin crude product.This experiment, with catechin as standard substance, sets up line
Property regression equation, and use vanillin-concentrated hydrochloric acid method to measure sample at 495nm absorbance, according to standard
The content of curve conversion procyanidin.
Concrete outcome is shown in Table 3.
Table 3: stability test result table
| Procyanidin residual content, % | |
| Embodiment 1 | 99.8 |
| Embodiment 2 | 95.2 |
| Embodiment 3 | 96.2 |
| Embodiment 4 | 95.5 |
| Embodiment 6 | 93.4 |
| Embodiment 7 | 95.3 |
Comparing embodiment 1 and embodiment 2-4, embodiment 1 (Sorbitol, chitotriose, shell six sugar is compounding)
Stability is substantially better than embodiment 2-4 (in Sorbitol, chitotriose, shell six sugar, any two kinds compound)；
Comparing embodiment 1 and embodiment 6-7, embodiment 1 (maltodextrin, beta-schardinger dextrin-are compounding) stability
It is substantially better than apparently higher than embodiment 6-7 (single raw material in maltodextrin, beta-schardinger dextrin-).
Claims (6)
1. a cranberry confectionary sheet, it is characterised in that be made up of the raw material of following weight parts: cranberry
Powder 85-95 part, magnesium stearate 1-5 part, silicon dioxide 0.2-2 part, dextrin 3-13 part, adjuvant 15-25
Part.
2. cranberry confectionary sheet as claimed in claim 1, it is characterised in that: described adjuvant is Pyrusussuriensis
The mixture of one or more in sugar alcohol, chitotriose, shell six sugar.
3. cranberry confectionary sheet as claimed in claim 2, it is characterised in that: described adjuvant is by Pyrusussuriensis
Sugar alcohol, chitotriose, shell six sugar mix, described Sorbitol, chitotriose, the mass ratio of shell six sugar
For (1-3): (1-3): (1-3).
4. the cranberry confectionary sheet as described according to any one of claim 1-3, it is characterised in that:
Described dextrin is the one in maltodextrin, beta-schardinger dextrin-or its mixture.
5. described cranberry confectionary sheet as claimed in claim 4, it is characterised in that: described dextrin
Mixed by 85-95wt% maltodextrin and 5-15wt% beta-schardinger dextrin-.
6. the preparation method of the cranberry confectionary sheet as according to any one of claim 1-5, its feature exists
In: comprise the following steps:
(1) cranberry dried, pulverize, obtain cranberry powder；
(2) magnesium stearate, adjuvant are crushed to 80-180 mesh respectively；
(3) by dextrin and water in mass ratio for (1-3): (1-3) mix, obtain dextrin and starch；
(4) cranberry powder, adjuvant are mixed homogeneously with silicon dioxide；Add dextrin slurry mixing agglomerating, use
16 mesh sieves are pelletized；
(5) it is placed in 40-60 DEG C of drying baker and is dried 5-24 hour, with 20 mesh sieve granulate, obtain dry
Grain；
(6) dry granule addition magnesium stearate is fully mixed, tabletting, to obtain final product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610318556.4A CN105995683A (en) | 2016-05-13 | 2016-05-13 | Cranberry candy tablet and making method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610318556.4A CN105995683A (en) | 2016-05-13 | 2016-05-13 | Cranberry candy tablet and making method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105995683A true CN105995683A (en) | 2016-10-12 |
Family
ID=57100016
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610318556.4A Withdrawn CN105995683A (en) | 2016-05-13 | 2016-05-13 | Cranberry candy tablet and making method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105995683A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP3320897A1 (en) * | 2016-11-14 | 2018-05-16 | Dompè Primary S.r.l | Process for the preparation of coated cranberry granules with stable proanthocyanidine content |
| CN111084355A (en) * | 2019-12-30 | 2020-05-01 | 东营广元生物科技股份有限公司 | Cranberry chewable tablet |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103027176A (en) * | 2012-12-31 | 2013-04-10 | 天津北洋百川生物技术有限公司 | Press candy capable of maintaining beauty and keeping young and preparation method thereof |
-
2016
- 2016-05-13 CN CN201610318556.4A patent/CN105995683A/en not_active Withdrawn
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103027176A (en) * | 2012-12-31 | 2013-04-10 | 天津北洋百川生物技术有限公司 | Press candy capable of maintaining beauty and keeping young and preparation method thereof |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP3320897A1 (en) * | 2016-11-14 | 2018-05-16 | Dompè Primary S.r.l | Process for the preparation of coated cranberry granules with stable proanthocyanidine content |
| WO2018087351A1 (en) * | 2016-11-14 | 2018-05-17 | Dompe' Farmaceutici S.P.A. | Preparation of coated cranberry granules composition with stable pacs content |
| RU2766084C2 (en) * | 2016-11-14 | 2022-02-07 | Домпе Фармачеутичи С.П.А. | Producing cranberry granule composition with sustainable content of proanthocyanidins |
| CN111084355A (en) * | 2019-12-30 | 2020-05-01 | 东营广元生物科技股份有限公司 | Cranberry chewable tablet |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103750048A (en) | Fermented non-antibiotic compound hard particle feed for crucian fry and preparation method thereof | |
| CN105535387B (en) | Animal and bird intestines diarrhea ferment and preparation method thereof can be improved | |
| CN101904887A (en) | Application of Snow Lotus Culture in Food and Anti-inflammatory and Analgesic Drugs | |
| CN105994873A (en) | Beta-glucan candy pieces and preparing method thereof | |
| CN104909894A (en) | Black fungus culture medium and preparation method thereof | |
| CN103704623A (en) | Maca fermentation nutritious food | |
| CN106360358A (en) | Preparation method of selenium/zinc/lithium-rich malt flour | |
| CN104187091B (en) | A kind of common eel compound Chinese herbal medicine additive of disease-resistant growth-promoting | |
| CN107183688B (en) | A kind of plant composite enzyme and preparation method thereof | |
| CN104982828A (en) | Liver-nourishing tribute cake and preparation method thereof | |
| KR101157644B1 (en) | Health assistance food using Artemisia annua and Manufacturing method thereof | |
| CN105995683A (en) | Cranberry candy tablet and making method thereof | |
| CN101129441B (en) | Rhodiola rosea capsule and its preparing method | |
| TW201641021A (en) | Probiotic buccal tablet and its preparation method | |
| CN105918591A (en) | Haematococcus candy tablet and preparation method thereof | |
| CN100512668C (en) | Rabbit feed addictive | |
| KR102228199B1 (en) | Its Manufacturing method and Manufacturing for Pill using Moringa(Moringa oleifera) by Fermentation | |
| CN103202429A (en) | Chicken bone beatifying vermicelli and preparation method thereof | |
| CN106035932A (en) | Healthcare haematococcus candy tablets | |
| CN103907792B (en) | A kind of compound pig feed improving immunity, growth promoting effects | |
| CN109123656A (en) | A kind of compound nutritional function chewable tablets and preparation method thereof | |
| CN103918936B (en) | A kind of compound pig feed that improves immunity, promotes growth | |
| EP3542811B1 (en) | Black rice sprouting liquid having anti-inflammatory effect and manufacturing method thereof | |
| CN106805113A (en) | A kind of Poria cocos lily ganoderma lucidum noodles | |
| CN104904776A (en) | Health care bread containing prebiotics |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WW01 | Invention patent application withdrawn after publication | ||
| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20161012 |