阅读说明：本技术 一种微生物发酵的治疗胃炎的压片糖果的制备方法 (Preparation method of microbial fermentation tablet candy for treating gastritis ) 是由 杨恒飞 韩褆 于 2020-06-03 设计创作，主要内容包括：本发明公开了一种微生物发酵的治疗胃炎的压片糖果的制备方法,主要原料为：黄精、松花粉、肉桂、山楂、鸡内金、白扁豆、茯苓、菊花、蜂蜜、木糖醇、柠檬酸、冻干型乳酸菌粉、冻干型双歧杆菌粉、冻干型酵母菌粉。该生物发酵的治疗胃炎的压片糖果的制备方法利用益生菌将中草药粉恒温发酵,通过发酵清除中草药中的有害成分,解决了现有压片糖果导致患者过多摄入有害成分,产生一些副作用,对药物的吸收较差的问题,并且增加中草药的营养成分及硒、锌、镁、氨基酸等微量元素,用于胃失和降、气机郁滞、湿热中阻、瘀血阻络所致的胃疼、胃胀、嗳气、纳呆、烧心等；并且对于浅表性胃炎、萎缩性胃炎、疣状胃炎和胃酸分泌功能失调也有较好的疗效。(The invention discloses a preparation method of a microbial fermentation tablet candy for treating gastritis, which comprises the following main raw materials: rhizoma Polygonati, pollen Pini, cortex Cinnamomi, fructus crataegi, endothelium corneum Gigeriae Galli, semen lablab album, Poria, flos Chrysanthemi, Mel, xylitol, citric acid, lyophilized lactobacillus powder, lyophilized Bifidobacterium powder, and lyophilized Saccharomyces powder. The preparation method of the biofermented tablet candy for treating gastritis utilizes probiotics to ferment Chinese herbal medicine powder at constant temperature, eliminates harmful ingredients in the Chinese herbal medicine through fermentation, solves the problems that the prior tablet candy causes excessive intake of harmful ingredients, produces some side effects and has poor absorption of medicines, increases nutrient components of the Chinese herbal medicine and microelements such as selenium, zinc, magnesium, amino acid and the like, and is used for stomach ache, gastrectasia, eructation, anorexia, heartburn and the like caused by stomach disorder, stagnation of qi activity, damp-heat middle obstruction and blood stasis blocking collaterals; and has good curative effect on superficial gastritis, atrophic gastritis, verrucous gastritis and gastric acid secretion dysfunction.)

1. A preparation method of a microbial fermentation tablet candy for treating gastritis is disclosed, which is prepared from the following raw materials in parts by weight: 18-26 parts of rhizoma polygonati, 13-19 parts of pine pollen, 10-14 parts of cinnamon, 6-10 parts of hawthorn, 5-7 parts of endothelium corneum gigeriae galli, 5-7 parts of white hyacinth bean, 8-10 parts of poria cocos, 7-9 parts of chrysanthemum, 2-4 parts of honey, 0.07-0.09 part of xylitol, 0.06-0.08 part of citric acid, 0.1-0.3 part of freeze-dried lactic acid bacteria powder, 0.1-0.3 part of freeze-dried bifidobacterium powder, 0.2-0.3 part of freeze-dried yeast powder and 8-10 parts of starch, and is characterized by comprising the following steps:

s1, weighing 5-7 parts of white hyacinth beans according to the weight part ratio, putting the white hyacinth beans into a black iron pan, adding 15 g of yellow wine, frying the white hyacinth beans into yellowish white hyacinth beans in the black iron pan, taking out and airing the white hyacinth beans for later use;

s2, weighing 18-26 parts of rhizoma polygonati, 10-14 parts of cinnamon, 6-10 parts of hawthorn, 5-7 parts of endothelium corneum gigeriae galli, 5-7 parts of white hyacinth beans, 8-10 parts of poria cocos and 7-9 parts of chrysanthemum according to parts by weight, putting into a pulverizer to perform pulverization and homogenization, pulverizing to 80 meshes, sieving, taking out, and putting into a stirring tank;

s3, weighing 13-19 parts of pine pollen, 0.07-0.09 part of xylitol, 0.06-0.08 part of citric acid, 0.1-0.3 part of freeze-dried lactic acid bacteria powder, 0.1-0.3 part of freeze-dried bifidobacterium powder, 0.2-0.3 part of freeze-dried yeast powder and 8-10 parts of starch in parts by weight, and putting into a stirring tank;

s4, weighing 2-4 parts of honey according to the parts by weight, putting the honey into a black iron pan, frying the honey to be golden yellow, cooling the honey at normal temperature, and adding the honey into a stirring tank;

s5, adding water into the stirring tank, uniformly stirring, mixing, taking out, and putting the mixed raw materials into a fermentation tank for constant-temperature anaerobic fermentation;

s6, after fermentation, taking out the raw materials, and putting the raw materials into a dryer for drying, wherein the drying temperature is maintained below 60 ℃;

s7, putting the dried raw materials into a granulator for granulation, tabletting and coating to obtain the tablet candy;

s8, carrying out quality detection on the tablet candy, and bottling 30 granules in each bottle after the tablet candy is qualified.

2. The preparation method of the microbial fermentation pressed candy for treating gastritis according to claim 1, wherein the addition amount of the yellow wine is 13-17 g in the weight parts of the white hyacinth beans in the step S1.

3. The method for preparing a microbial fermented pressed candy for treating gastritis according to claim 1, wherein the constant-temperature anaerobic fermentation in the step of S5 is performed for 14 to 16 days at a temperature of 35 to 37 ℃.

4. The method of claim 1, wherein the homogenizing pressure in step S2 is 15-25 Mpa.

5. The method for preparing a microbial fermented tabletted candy product for treating gastritis as claimed in claim 1, wherein the tableting machine used in the step S7 is a multi-punch rotary tableting machine.

Technical Field

The invention relates to the technical field of preparation of tablet candies, in particular to a preparation method of a tablet candy for treating gastritis through microbial fermentation.

Background

Gastritis is a gastric mucositis caused by various causes and is one of the most common digestive diseases. According to the clinical onset of acute or chronic gastritis, the two main types are acute and chronic gastritis.

Among them, the cause of acute gastritis is:

1. the stomach mucosa damage, mucosa shielding damage and stomach mucosa inflammation can be caused mainly by drinking strong tea and strong coffee in normal times, and eating spicy food, strong wine, overcooled or overheated food, coarse food and the like; 2. non-steroidal anti-inflammatory drugs, such as aspirin, indomethacin, certain antibiotics, adrenocortical hormone and the like, are used, so that not only can gastric mucosa be stimulated to cause injury, but also the repair of the gastric mucosa is influenced to aggravate inflammation; 3. the use of contaminating substances, corrosive agents, also causes gastritis; 4. stress reactions such as severe trauma, systemic infection, major surgery, shock, etc.

Causes of chronic gastritis:

1. gastritis mainly caused by helicobacter pylori; 2. chronic gastritis caused by immune factors.

The conventional tablet candy made of Chinese herbal medicines generally has the problem that harmful ingredients in the Chinese herbal medicines are not removed, so that patients taking the tablet candy for a long time easily take the harmful ingredients too much, side effects are caused, the absorption of medicines is poor, and the curative effect is not satisfactory. Therefore, the microorganism-fermented tablet candy for treating gastritis can avoid the above situations and relieve stomachache, gastrectasia, belch and anorexia caused by stomach qi stagnation, damp-heat obstruction in middle-jiao and blood stasis blocking collaterals.

Disclosure of Invention

Technical problem to be solved

Aiming at the defects of the prior art, the invention provides the preparation method of the microbial fermentation tablet candy for treating gastritis, which has the advantages of removing harmful ingredients in Chinese herbal medicines, relieving gastritis symptoms and the like, and solves the problem that the conventional tablet candy cannot remove the harmful ingredients in the Chinese herbal medicines.

(II) technical scheme

In order to achieve the purposes of removing harmful ingredients in the Chinese herbal medicines and relieving gastritis symptoms, the invention provides the following technical scheme: a preparation method of a microbial fermentation tablet candy for treating gastritis is disclosed, which is prepared from the following raw materials in parts by weight: 18-26 parts of rhizoma polygonati, 13-19 parts of pine pollen, 10-14 parts of cinnamon, 6-10 parts of hawthorn, 5-7 parts of endothelium corneum gigeriae galli, 5-7 parts of white hyacinth bean, 8-10 parts of poria cocos, 7-9 parts of chrysanthemum, 2-4 parts of honey, 0.07-0.09 part of xylitol, 0.06-0.08 part of citric acid, 0.1-0.3 part of freeze-dried lactic acid bacteria powder, 0.1-0.3 part of freeze-dried bifidobacterium powder, 0.2-0.3 part of freeze-dried yeast powder and 8-10 parts of starch, and the method comprises the following steps:

s1, weighing 5-7 parts of white hyacinth beans according to the weight part ratio, putting the white hyacinth beans into a black iron pan, adding 15 g of yellow wine, frying the white hyacinth beans into yellowish white hyacinth beans in the black iron pan, taking out and airing the white hyacinth beans for later use;

s2, weighing 18-26 parts of rhizoma polygonati, 10-14 parts of cinnamon, 6-10 parts of hawthorn, 5-7 parts of endothelium corneum gigeriae galli, 5-7 parts of white hyacinth beans, 8-10 parts of poria cocos and 7-9 parts of chrysanthemum according to parts by weight, putting into a pulverizer to perform pulverization and homogenization, pulverizing to 80 meshes, sieving, taking out, and putting into a stirring tank;

s3, weighing 13-19 parts of pine pollen, 0.07-0.09 part of xylitol, 0.06-0.08 part of citric acid, 0.1-0.3 part of freeze-dried lactic acid bacteria powder, 0.1-0.3 part of freeze-dried bifidobacterium powder, 0.2-0.3 part of freeze-dried yeast powder and 8-10 parts of starch in parts by weight, and putting into a stirring tank;

s4, weighing 2-4 parts of honey according to the parts by weight, putting the honey into a black iron pan, frying the honey to be golden yellow, cooling the honey at normal temperature, and adding the honey into a stirring tank;

s5, adding water into the stirring tank, uniformly stirring, mixing, taking out, and putting the mixed raw materials into a fermentation tank for constant-temperature anaerobic fermentation;

s6, after fermentation, taking out the raw materials, and putting the raw materials into a dryer for drying, wherein the drying temperature is maintained below 60 ℃;

s7, putting the dried raw materials into a granulator for granulation, tabletting and coating to obtain the tablet candy;

s8, carrying out quality detection on the tablet candy, and bottling 30 granules in each bottle after the tablet candy is qualified.

Preferably, in the step S1, the addition amount of the yellow wine is 13-17 g in parts by weight of white hyacinth beans.

Preferably, the time of the constant-temperature anaerobic fermentation in the step S5 is 14-16 days, and the temperature is 35-37 ℃.

Preferably, the homogenizing pressure in the step S2 is 15 to 25 Mpa.

Preferably, the tablet press used in step S7 is a multi-stroke rotary tablet press.

(III) advantageous effects

Compared with the prior art, the invention provides a preparation method of a microbial fermentation tablet candy for treating gastritis, which has the following beneficial effects:

according to the invention, the Chinese medicinal powder and the probiotics are fermented at constant temperature by utilizing a Korean five-element biological bacterium superposition fermentation technology, so that harmful ingredients in the Chinese medicinal herbs are removed, the nutritional ingredients of the Chinese medicinal herbs and trace elements such as selenium, zinc, magnesium, amino acid and the like are increased, and the effects of harmonizing stomach and lowering adverse qi, regulating qi and regulating blood, resolving dampness and clearing heat, and relieving spasm and pain are achieved.

Moreover, because the harmful ingredients in the Chinese herbal medicines are removed, the nutrient ingredients and the trace elements of the Chinese herbal medicines are increased, the harmful ingredients ingested by a patient are reduced, the side effect is small, the medicine absorption is better, and the curative effect is better.

Detailed Description

The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.