1. A yogurt-flavored dried fruit, which is mostly prepared by wrapping powder and also yogurt slurry layers on the surface of the dried out fruit in sequence: the powder is prepared from the adhering to raw materials partly by weight: 400-440 parts of white sugar, defatted 140-160 parts of milk powder, 50-70 parts of whey powder, 50-70 parts of maltodextrin; the yogurt slurry is prepared from the complying with raw materials partly by weight: 80.5-91.5 parts of white sugar, 40-45 parts of skimmed milk powder, 210|230 parts of grease, 1.6|2.0 parts of soybean lecithin, 0.03|0.05 parts of vanillin, 2.0|2.2 parts of citric acid, 3.4|3.8 parts of yogurt essence, 1.0|1.5 parts of Sorbitan Tristearate, 0.14 parts of β-cyclodextrin|0.16 components, 0.20|0.25 parts of hydroxypropyl changed starch, 0.2|0.24 parts of pullulan, 0.2|0.24 parts of collagen; where the ratio of components by weight of dried fruit, powder and yogurt slurry is 240|260: 610|650: 350|370. Ideally, the powder is prepared from the complying with basic materials in parts by weight: 420 parts of white granulated sugar, 150 parts of skimmed milk powder, 60 parts of whey powder, and also 60 parts of maltodextrin. Ideally, the yogurt slurry is prepared from the following resources partly by weight: 86.5 parts of white granulated sugar, 43.3 parts of skimmed milk powder, 224.8 parts of vegetable oil, 1.8 parts of soybean lecithin, 0.04 parts of vanillin, 2.1 parts of citric acid, yogurt 3.6 parts of essence, 1.3 parts of Span 65, 0.15 parts of β-cyclodextrin, 0.23 parts of hydroxypropyl modified starch, 0.22 parts of pullulan, and 0.22 parts of collagen. Preferably, the ratio of parts by weight of the dried out fruit, the powder and the yogurt slurry is 250:630:362. Optionally, the dried fruit is any one of dried out raisins, raisins, dried out apples, dried out bananas, dried out kiwis, as well as dried out peaches. Optionally, the grease utilized for preparing the yogurt slurry is palm stearin. The preparation approach consists of the following steps:
1) Raw material pretreatment:
A: Prep work of powder: Take white sugar, skimmed milk powder, whey powder as well as maltodextrin and mix uniformly to get powder, set aside;
B: Preparation of yogurt slurry: Take white sugar, skimmed milk powder, vanillin, citric acid, and also Sorbitan Tristearate as well as add them to the combination of vegetable oil and soybean lecithin preheated to 45|50 ° C, and grind to obtain mix 2. In combination 2 Add yogurt essence, β-cyclodextrin, pullulan, collagen as well as hydroxypropyl changed starch, mix as well as grind equally to obtain the yogurt slurry;
2) Forming: Take the dried fruit and put it right into the finishing frying pan. After preheating, add the yogurt slurry and powder prepared in step 1) in turn till an uniform yogurt layer is based on the surface area of the dried out fruit, and also the yogurt-flavored fruit is obtained Dry.
2. a dry suspension of colesevelam hydrochloride, comprising active component colesevelam and also pharmaceutical adjuvant, comprising suspending agent, antifoam agent, defoamer as well as correctives in the said pharmaceutical adjuvant; The putting on hold representative is sodium carboxymethyl starch, the antifoaming representative is Sorbitan Tristearate, the defoaming representative is polyether modified silicone oil, and also the restorative agent is microencapsulated orange significance and microencapsulated lemon significance. Better, the above-mentioned colesevelam hydrochloride dry suspension, the pharmaceutical excipients likewise include a glidant, an emulsifier, a pH regulatory authority and also a sweetener. Preparation approach, consists of the steps:
1) Considering: Evaluate the recommended quantity of colesevelam hydrochloride, Span 65, polyether customized silicone oil, poloxamer, sodium carboxymethyl starch, silicon magnesium triate, anhydrous citric acid, microcapsules Kind orange flavor, microencapsulated lemon taste, aspartame spare;
2) Pre-mixing: Put the prescribed amount of colesevelam hydrochloride, sodium carboxymethyl starch, magnesium trisilicate, anhydrous citric acid, and also aspartame right into the wet mixing granulator, utilizing mixing rate I, Cut up and mix at II rate, after that emulsify the recommended quantity of Sorbitan Tristearate, polyether customized silicone oil, and also poloxamer in the emulsifier, and also finally add the solution to the wet blending granulator. After blending, the products are discharged filter;
3) Complete blending: include the materials obtained symphonious 2), microencapsulated orange essence, and also microencapsulated lemon essence to a single-arm mixer for mixing;
4) Packing: After the mixed products pass the inspection of the semi-finished items, they are packed in composite movie bags.
