CN101569645A - 一种雪莲果口含片及制备方法 - Google Patents
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Abstract
本发明涉及一种雪莲果口含片及制备方法,属于制药技术领域。本发明所述的雪莲果口含片是以雪莲果汁浓缩干粉为主药成分,以发酵的雪莲果叶、菊花、甘草提取物为辅药成分,再配入制备口含片所需的辅料葡萄糖粉、木糖醇、微晶纤维素、淀粉和硬脂酸镁,经压片机压片成形。本发明的雪莲果口含片具有消炎、抑菌、提神、减肥,口感好、易吸收的特点。
Description
技术领域
本发明涉及一种雪莲果口含片及制备方法,属于制药技术领域。
背景技术
亚贡(yacon),其学名为Smallanthus sonchifolius。物种名称为紫莞科,原产自南美洲的安第斯山脉。属热带高山水果,主要生长在秘鲁海拔2800米以上的安第斯高原地区,那里高寒、无病虫害,所以无需农药,其根茎称为雪莲果或雪莲薯。是当地印第安人的一种传统根茎食品,也是一种理想的天然绿色保健品。目前,在我国云南地区有大面积种植,贵州、福建、湖南、台湾等地也均有种植。
雪莲果块茎主要由低聚果糖、蔗糖、果糖、葡萄糖等糖类物质组成,其含量占雪莲果果实干基的90%以上,但雪莲果中不含有淀粉。其中低聚果糖是主要的糖类物质,其含量占其果实干基的45%~65%。低聚果糖属于功能性多糖,由单糖经糖苷键连接而成的低度聚合糖,由于人体肠胃内没有水解这些低聚糖的酶系统,因此它们不被消化吸收而直接进入大肠内,优先被双歧杆菌所利用,是双歧杆菌的有效增殖因子。正因为如此,常食用雪莲果能达到如下生理功效:(1)促进双歧杆菌增殖、调节肠道菌群;(2)抑制内毒素、保护肝脏功能;(3)调节肠胃功能、防治便秘和腹泻;(4)激活免疫、抗衰老、抗肿瘤;(5)降低血清胆固醇、降低血压;(6)合成维生素;(7)低能量、不会引起龋齿。
雪莲果叶富含酚酸、黄酮和萜类物质,其水提取物能够有效的预防和治疗糖尿病以及糖尿病等慢性疾病引起的氧化损伤。同时有抗菌、促进新成代谢、延缓衰老、减肥等功效,非常适合老人、绝经后妇女及糖尿病患者食用。目前,已被日本、欧美国家作为一种新的功能性食品广泛应用。
然而,雪莲果中带有挥发油、鞣质、单宁等成分引起的苦涩味,当制备成口含片后苦涩味会更明显,因此人们通常仅仅食用新鲜的雪莲果块茎,而雪莲果叶则未再利用,雪莲果的有效医疗及保健功效也就没有得到充分利用。
发明内容
本发明所要解决的技术问题是提供一种雪莲果口含片及制备方法,它既充分利用了雪莲果块茎富含低聚糖,又利用雪莲果叶富含酚酸、黄酮以及萜类物质的优势,并消除了其中的苦涩味,具有消炎、抑菌、提神、减肥,口感好、易吸收的特点。
解决本发明的技术问题所采用的方案是:口含片的主辅药配方由下列重量比的原料组成,雪莲果汁粉5~40,辅药粉5~20;且辅药粉为以下重量比组分原料制成,发酵过的雪莲果叶15~30、菊花5~15、甘草10~25,经提取浓缩干燥而成。
在本口含片主辅药配方中另外还添加有葡萄糖粉、木糖醇、微晶纤维素、淀粉、硬脂酸镁混合组成的辅料,且辅料占全含片总重的75%~88%。
本发明所述的雪莲果口含片的具体制备步骤如下:
(1)将雪莲果洗净去皮,浸泡于护色剂30min~60min,之后粉碎并榨汁,过滤或离心,除去沉渣,滤液浓缩至比重1.05~1.30,进行喷雾干燥或冷冻干燥制成雪莲果粉,备用;
(2)按重量配比称取发酵过的雪莲果叶15~30、菊花5~15、甘草10~25,混合加10~15倍水煎煮2次,合并滤液,静置1周后过滤,滤液浓缩至比重1.05~1.30,进行喷雾干燥或冷冻干燥制成辅药粉,备用;
(3)按重量比将5~40的雪莲果粉、5~20辅药粉以及制含片辅料葡萄糖粉、木糖醇、微晶纤维素和淀粉混合均匀,用造粒机造粒并烘干得到药粒;
(4)在烘干的药粒中加入硬脂酸镁粉,送入压片机压片成形。
在所述的制备方法中,护色剂包括抗坏血酸、亚硫酸钠中的一种或混合物,重量浓度为0.1~0.5%。
在所述的制备方法中,发酵过的雪莲果叶是经过自然发酵或微生物发酵。
本发明的有益效果是:本发明将雪莲果块茎和雪莲果叶经加工后制成口含片,既保留了雪莲果块茎低聚糖,良好的口感,又利用雪莲果叶富含酚酸、黄酮以及萜类物质的优势,特别雪莲果叶经发酵后,去除了引起不良反应的挥发油、鞣质、单宁等成分,同时降低了叶绿素含量,使其转变成糖等有益成分。同时,雪莲果在榨汁时经过预处理,经护色剂浸泡,防止了果汁的变色,保持了雪莲果本身良好的口感和口含片的颜色,再加上菊花、甘草用于口服含片所带来的良好口感和药理作用,使所制备的雪莲果口含片具有清凉、抗菌、抗炎、抗氧化、减肥等功效和更佳的保健价值。
具体实施方式
实施例1
(1)将雪莲果洗净去皮,浸泡在0.2%的抗坏血酸溶液中55min,之后粉碎并榨汁,过滤,除去沉渣,滤液浓缩至比重1.05,进行喷雾干燥制成雪莲果粉,备用;
(2)按配比称取发酵过的雪莲果叶、菊花、甘草混合加10倍水煎煮2次,合并滤液,静置1周后过滤,滤液浓缩至比重1.05,进行喷雾干燥制成辅药粉,备用;
(3)按重量比将10份的雪莲果粉、5份辅药粉、60份葡萄糖粉、8份木糖醇、10份微晶纤维素、6份淀粉混合均匀,用造粒机造粒并烘干得到药粒;
(4)在烘干的药粒中加入少量1份硬脂酸镁,送入压片机压片成形即可。
实施例2
(1)将雪莲果洗净去皮,浸泡在0.2%的亚硫酸钠溶液中40min,之后粉碎并榨汁,离心,除去沉渣,滤液浓缩至比重1.25,进行冷冻干燥制成雪莲果粉,备用;
(2)按配比称取发酵过的雪莲果叶、菊花、甘草混合加12倍水煎煮2次,合并滤液,静置1周后过滤,滤液浓缩至比重1.25,进行冷冻干燥制成辅药粉,备用;
(3)按重量比将8%的雪莲果粉、6%辅药粉50%葡萄糖粉、20%木糖醇、10%微晶纤维素、5%淀粉混合均匀,用造粒机造粒并烘干得到药粒;
(4)在烘干的药粒中加入少量1%硬脂酸镁,送入压片机压片成形既可。
实施例3
(1)将雪莲果洗净去皮,浸泡在0.2%的抗坏血酸溶液与亚硫酸钠溶液(1∶1)中30min,之后粉碎并榨汁,过滤,除去沉渣,滤液浓缩至比重1.08,进行喷雾干燥制成雪莲果粉,备用;
(2)按配比称取发酵过的雪莲果叶、菊花、甘草混合加15倍水煎煮2次,合并滤液,静置1周后过滤,滤液浓缩至比重1.08,进行喷雾干燥制成辅药粉,备用;
(3)按重量比将12%的雪莲果粉、4%辅药粉、40%葡萄糖粉、20%木糖醇、12%微晶纤维素、16%淀粉混合均匀,用造粒机造粒并烘干得到药粒;
(4)在烘干的药粒中加入少量2%硬脂酸镁,送入压片机压片成形即可。
实施例4
(1)将雪莲果洗净去皮,浸泡在0.3%的抗坏血酸溶液中35min,之后粉碎并榨汁,过滤,除去沉渣,滤液浓缩至比重1.10,进行喷雾干燥制成雪莲果粉,备用;
(2)按配比称取发酵过的雪莲果叶、菊花、甘草混合加12倍水煎煮2次,合并滤液,静置1周后过滤,滤液浓缩至比重1.10,进行喷雾干燥制成辅药粉,备用;
(3)按重量比将15%的雪莲果粉、8%辅药粉、30%葡萄糖粉20%木糖醇、10%微晶纤维素、15%淀粉混合均匀,用造粒机造粒并烘干得到药粒;
(4)在烘干的药粒中加入少量2%硬脂酸镁,送入压片机压片成形既可。
Claims (5)
1、一种雪莲果口含片,其特征在于:主辅药配方由下列重量比的原料组成,雪莲果汁粉5~40,辅药粉5~20;且辅药粉为以下重量比组分原料制成,发酵过的雪莲果叶15~30、菊花5~15、甘草10~25,经提取浓缩干燥而成。
2、根据权利要求1所述雪莲果口含片,其特征在于:在主辅药配方中另外还添加有葡萄糖粉、木糖醇、微晶纤维素、淀粉、硬脂酸镁混合组成的辅料,且辅料占全含片总重的75%~88%。
3、一种雪莲果口含片的制备方法,其特征在于经过以下制备步骤:
(1)将雪莲果洗净去皮,浸泡于护色剂30min~60min,之后粉碎并榨汁,过滤或离心,除去沉渣,滤液浓缩至比重1.05~1.30,进行喷雾干燥或冷冻干燥制成雪莲果粉,备用;
(2)按重量配比称取发酵过的雪莲果叶15~30、菊花5~15、甘草10~25,混合加10~15倍水煎煮2次,合并滤液,静置1周后过滤,滤液浓缩至比重1.05~1.30,进行喷雾干燥或冷冻干燥制成辅药粉,备用;
(3)按重量比将5~40的雪莲果粉、5~20辅药粉以及制含片辅料葡萄糖粉、木糖醇、微晶纤维素和淀粉混合均匀,用造粒机造粒并烘干得到药粒;
(4)在烘干的药粒中加入硬脂酸镁粉,送入压片机压片成形。
4、根据权利要求3所述的雪莲果口含片的制备方法,其特征在于:所述护色剂包括抗坏血酸、亚硫酸钠中的一种或混合物,重量浓度为0.1~0.5%。
5、根据权利要求3所述的雪莲果口含片的制备方法,其特征在于:所述发酵过的雪莲果叶是经过自然发酵或微生物发酵。
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Cited By (4)
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CN102302076A (zh) * | 2011-08-22 | 2012-01-04 | 中国热带农业科学院农产品加工研究所 | 一种神秘果天然变味糖果及其制备方法 |
CN102342515A (zh) * | 2011-10-14 | 2012-02-08 | 山东农业大学 | 一种柿子口含片 |
CN102599492A (zh) * | 2011-01-24 | 2012-07-25 | 刘青梅 | 一种速溶杨梅含片及其制备方法 |
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CN102302076B (zh) * | 2011-08-22 | 2013-05-01 | 中国热带农业科学院农产品加工研究所 | 一种神秘果天然变味糖果及其制备方法 |
CN102342515A (zh) * | 2011-10-14 | 2012-02-08 | 山东农业大学 | 一种柿子口含片 |
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