CN103750183B - 蜜柚口含片及其制备方法 - Google Patents
蜜柚口含片及其制备方法 Download PDFInfo
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- CN103750183B CN103750183B CN201310648245.0A CN201310648245A CN103750183B CN 103750183 B CN103750183 B CN 103750183B CN 201310648245 A CN201310648245 A CN 201310648245A CN 103750183 B CN103750183 B CN 103750183B
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- Prior art keywords
- sweet shaddock
- debitterize
- honey pomelo
- sweet
- buccal tablet
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- 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.)
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Abstract
本发明公开一种蜜柚口含片及其制备方法,其成分包括脱苦蜜柚皮粉,木糖醇,麦芽糖醇,一水柠檬酸,甘草,维生素C和山梨酸钾;其制备方法包括制备脱苦蜜柚皮粉步骤、配方调配步骤、制软材步骤、造粒步骤、压片步骤。该蜜柚口含片软硬适度,崩解性好,既蜜柚香味浓郁、口感甜而不腻,且蜜柚原料的脱苦效果好、所含柚皮苷的含量低。
Description
技术领域
本发明公开一种口含片,特别是一种柚香风味的蜜柚口含片。
背景技术
口含片指含于口腔内缓慢溶解的压制片。口含片因其优良的口感及方便的服用方法而受到广大患者的欢迎。在国内市场上,有联邦阿莫仙、江中草珊瑚、华素片等许多品种都有着不俗的销售业绩。
口含片不仅用于对口腔及咽部产生持久的药效,如草珊瑚含片用于局部的消炎、消毒;还有更多用于保健食品等其他用途。例如,专利CN101791096A公开了一种沙枣甘饴口含片,以沙枣为主要原料,辅以甘草等原料,按下述的步骤制备:沙枣粉末或沙枣水提物粉末的制备、甘草粉末的制备、配料、混合、湿法制料、干燥、压片和包装等步骤。该种沙枣甘饴口含片质量好、不易回潮变质,色、香、味俱佳,含片硬度高,味道沙枣独特和营养价值极高,并为大众接受。专利CN102342515A公开了一种柿子口含片,由柿子浓缩浆、中药浓缩浆、食用淀粉、甘露醇、蔗糖和硬脂酸镁混合压片制成;各组分质量配比为:柿子浓缩浆31-35%,中药浓缩浆12-16%,食用淀粉34-38%,甘露醇5-8%,蔗糖4-7%和硬脂酸镁0.7-1.5%;该种柿子口含片具有生产效率高,设备利用率高,便于机械化生产等优点;产品风味独特、口感纯正、色泽优良,易于成型,具有抗氧化作用,质量符合国家相关产品质量标准要求。
口含片已经大规模产业化,而且应用领域越来越广,其加工工艺非常成熟,其流程常见为:原料处理→配方调配→制软材→造粒→烘干、整粒→压片→包装。其中造粒是片剂工艺中的一个关键操作点:可防止粉状食品加工时粉尘飞扬,也可以提高填充效率,防止片剂吸水。一般情况下,为了使各原料成分有效粘结成片,须在制片过程中添加粘合剂;为使口含片易从模板上脱落,可在混合后的物料中加入润滑剂。
专利CN1339310A公开了一种柚子含片及其制作方法,包括以下重量配比的原料:柚子粉83-87%,甘草粉3-7%,枇杷叶粉3-7%,桔梗粉3-7%,甜菊糖甙1-5%,薄荷脑0.5-1.5%。其制作工艺为:将整柚粉碎至糊状,果胶与果碎分离;分别干燥果胶和果碎,含水量控制7%以下;果胶和果碎分别过筛后,混合均匀;分别将甘草、枇杷叶、桔梗粉碎,过筛后,干燥;将果胶粉、果碎粉、甘草粉、枇杷叶粉和桔梗粉再加入甜菊糖甙、薄荷脑,混合均匀,用压片机压成片。该口含片以柚子粉为主体成分,但柚子果皮果肉未经脱苦处理,口含片涩味明显;其甜味剂主要依赖高比例的甘草,其甜度过甜,而且营养成分缺失。
为满足喜欢蜜柚风味口含片的消费者,还急需一款以蜜柚为原料、辅以其他组分的口含片。既要求该口含片能添加蜜柚风味、口感甜而不腻,又需所含柚皮苷的含量低(也即脱苦效果良好)的蜜柚口含片产品。
发明内容
本发明的目的在于提供一种蜜柚口含片,以蜜柚为原料制备而成的,可满足喜欢蜜柚风味口含片的消费者。该口含片既添加蜜柚风味、口感甜而不腻,且蜜柚原料的脱苦效果良好、所含柚皮苷的含量低。
本发明的另一个目的在于提供一种制备蜜柚口含片的方法,该方法工艺过程简单,适合产业化生产,蜜柚原料中的柚皮苷脱除效果良好。
本发明提供一种蜜柚口含片,包括如下重量份的组分:脱苦蜜柚皮粉40-50份,麦芽糊精25-35份,木糖醇13-17份,麦芽糖醇9-11份份,甘草0.1-0.3份,维生素C0.06-0.1份和山梨酸钾0.02-0.04。
其中,所述的脱苦蜜柚皮粉由下述的步骤制备得到:
A1.蜜柚皮成型步骤:将蜜柚鲜果分切成瓣鲜果,并成瓣鲜果的蜜柚果皮和蜜柚果肉分离,取蜜柚果皮并切割成规格形状的蜜柚果丁;
A2.蜜柚皮脱苦步骤:通过脱苦液脱除蜜柚果丁中的苦味素,将脱苦后的蜜柚果丁与脱苦液分离,其中所述的脱苦液的成分按重量百分比配比为:氯化钠3.5-5.5%、β-环状糊精0.3-0.4%和余量的水;
A3.漂洗脱水步骤:用水清洗后,再甩干脱水,得脱苦蜜柚皮;
A4.粉碎成末步骤:将脱苦蜜柚皮在粉碎机中粉碎,制得脱苦蜜柚皮粉。
优选的,所述的蜜柚皮脱苦步骤是在真空条件下进行脱苦,优选的真空度为0.02MPa-0.15MPa,脱苦时间为60-90分钟,脱苦温度为50-80℃。
该蜜柚口含片由下述步骤制备得到:
A.制备脱苦蜜柚皮粉;
B.配方调配步骤:将下述重量份的组分原料混合均匀:脱苦蜜柚皮粉40-50份,麦芽糊精25-35份,木糖醇13-17份,麦芽糖醇9-11份,一水柠檬酸0.1-0.3份,山梨酸钾0.02-0.04份,甘草0.1-0.3份,维生素C0.06-0.1份;
C.制软材步骤:将混合均匀的配方原料与食用乙醇混合,制得软材;
D.造粒步骤:将所得软材过16-24目筛进行制粒,并在45-65℃下烘干,使其水分含量小于5%,再过35-45目筛进行整粒;
E.压片步骤:送入压片机进行压片,制得蜜柚口含片。
由于甘草的甜度是蔗糖的百倍,添加微量的甘草后,可在不影响蜜柚口含片的糖分含量情况下,大幅度增加蜜柚口含片的甜味、改善其酸甜度;同时甘草中含有甘草甜素、甘草次酸、甘草甙、异甘草甙、新甘草甙、新异甘草甙、甘草素、异甘草素以及甘草西定、甘草醇、异甘草醇、7-甲基香豆精、伞形花内酯等数十种化合物,可以起到调和其他组分的作用。
在甜味剂的选择上,木糖醇具有吸湿性和防龋齿功能;麦芽糖醇具有显著的吸湿性,也可防止蔗糖的结晶析出,同时麦芽糖醇在人体内很难被消化代谢,是很好的低能量甜味剂。采用木糖醇和麦芽糖醇的配合,而且配比控制在3:2左右,又添加微量的甘草,既可以保证口含片的适口的甜味,又可以大幅度降低成品的总糖含量,又相对节约成本。制得口含片的含糖量低、总热量低,不容易使人发胖,且适宜糖尿病人食用。木糖醇和麦芽糖醇的用量需要适应控制,其不仅影响蜜柚口含片成品的酸甜度,若用量不足则会导致压片过程中出现裂片问题。
本发明的口含片中,木糖醇和麦芽糖醇既做稀释剂,又起到矫味和粘合作用,同时还作为甜味剂。主体成分、甜味粉剂和可溶性淀粉的配比控制为:脱苦蜜柚皮粉:(木糖醇+麦芽糖醇):麦芽糊精=(8-10):5:(5-7)左右,既添加蜜柚天然风味,又保证了片剂成品的硬度、含化时间等性能指标,还克服了加工过程中易出现的松片、裂片、花片等问题。
一水柠檬酸作为酸性调味剂,用于协调山药粉和脱苦蜜柚皮粉的酸甜度,同时还可改善口含片的感官性状,增强食欲和促进体内钙、磷物质的消化吸收。
本发明还提供一种制备蜜柚口含片的方法,下述步骤:
A.制备脱苦蜜柚皮粉;
B.配方调配步骤:将下述重量份的组分原料混合均匀:脱苦蜜柚皮粉40-50份,麦芽糊精25-35份,木糖醇13-17份,麦芽糖醇9-11份,一水柠檬酸0.1-0.3份,山梨酸钾0.02-0.04份,甘草0.1-0.3份,维生素C0.06-0.1份;
C.制软材步骤:将混合均匀的配方原料与食用乙醇混合,制得软材;
D.造粒步骤:将所得软材过16-24目筛进行制粒,并在45-65℃下烘干,使其水分含量小于5%,再过35-45目筛进行整粒;
E.压片步骤:送入压片机进行压片,制得蜜柚口含片。
颗粒太潮则会在压片过程中产生粘冲问题;而颗粒水分含量过低则会导致压片过程中出现松片问题。同时,造粒步骤中的烘干处理的终点控制对口含片成品的崩解性有较大的影响,需要适宜控制:使干燥终点的软材水分含量小于5%为宜,此时软材的软硬度以手捏成团(且手感干脆、不粘手)、轻压则散。较佳的,干燥终点控制宜在软材的水分含量为2-4%。
润滑剂的添加不仅需要考虑其离型、脱模效果,还要考虑其引入后的残留问题,以及对口含片的表面花点问题和口含片的崩解性的影响。优选的,在所述的压片步骤中,在经造粒步骤后的颗粒中添加重量百分比1-2%的硬脂酸镁。硬脂酸镁不溶于水、乙醇或乙醚,可用作润滑剂,便于口含片易从模板上脱落;同时对该蜜柚果粉口含片的表面花点问题和口含片的崩解性影响较小。
其中,制备脱苦蜜柚皮粉的步骤包括:
A1.蜜柚皮成型步骤:将蜜柚鲜果分切成瓣鲜果,并成瓣鲜果的蜜柚果皮和蜜柚果肉分离,取蜜柚果皮并切割成规格形状的蜜柚果丁;
A2.蜜柚皮脱苦步骤:通过脱苦液脱除蜜柚果丁中的苦味素,将脱苦后的蜜柚果丁与脱苦液分离,其中所述的脱苦液的成分按重量百分比配比为:氯化钠3.5-5.5%、β-环状糊精0.3-0.4%和余量的水;
A3.漂洗脱水步骤:用水清洗后,再甩干脱水,得脱苦蜜柚皮;
A4.粉碎成末步骤:将脱苦蜜柚皮在粉碎机中粉碎,制得脱苦蜜柚皮粉。
优选的,所述的蜜柚皮脱苦步骤是在真空条件下进行脱苦,优选的真空度为0.02MPa-0.15MPa,脱苦时间为60-90分钟,脱苦温度为50-80℃。
为便于产业化生产时更好的控制口含片的质量的稳定性和口感的一致性,可在制备脱苦蜜柚皮粉的蜜柚皮成型步骤之前,增加清洗消毒的步骤:采用浓度为10-500mg/L的二氧化氯水溶液对蜜柚鲜果进行清洗消毒,从而可以较好清洁蜜柚鲜果在生长、采收及运输过程中表面附着的尘土、泥沙、害虫、微生物等。若去除蜜柚鲜表皮残存的农药或重油等,可以先用0.5%-1.5%(重量)盐酸水溶液进行清洗,再用1%(重量)碳酸钠水溶液清洗;或者,先用0.03%-0.1%(重量)的高锰酸钾溶液或0.04%-0.06%的漂白粉溶液浸泡10-15分钟,再用清水漂洗。
本发明的有益效果有:蜜柚口含片以脱苦蜜柚皮粉为原料,通过配方调配、制软材、造粒、压片步骤制得,保持了适宜的酸甜度,保证了维生素C的含量,总糖含量低和热量低。该口含片软硬适度,崩解性好,其添加蜜柚风味、口感甜而不腻,且蜜柚原料的脱苦效果良好、所含柚皮苷的含量低。
具体实施方式
通过下面给出的本发明的具体实施例和比较实施例可以进一步清楚地了解本发明,但它们不是对本发明的限定。
除非另有说明,本发明中所采用的百分数均为重量百分数。
实施例1
按如下的步骤方法制备蜜柚口含片:
(1)制备脱苦蜜柚皮粉:
蜜柚皮成型步骤:将蜜柚鲜果分切成瓣鲜果,并成瓣鲜果的蜜柚果皮和蜜柚果肉分离,将蜜柚果皮并切割成规格形状的蜜柚果丁,蜜柚果皮进入机器切丁,切成规格为(3.2-3.8cm)×(3.2-3.8cm)×(3.2-3.8cm)的蜜柚果丁,再送入蜜柚果丁分档装置分档,得到合格的蜜柚果丁。
蜜柚皮脱苦步骤:在真空度为0.05MPa下,采用脱苦液脱除蜜柚果丁中的苦味素,将脱苦后的蜜柚果丁与脱苦液分离。脱苦液按重量百分比配比为:氯化钠3.5-5.5%、β-环状糊精0.3-0.4%和余量的水。将上述配方的脱苦液及蜜柚果丁置入真空脱苦罐,蜜柚果丁与脱苦液的重量比为1:3,在60℃温度以及0.05MPa真空度条件下脱苦80分钟。
漂洗脱水步骤:用水清洗后,再用离心机甩干脱水至没有水珠残留,制得脱苦蜜柚皮。
粉碎成末步骤:用粉碎机将脱苦蜜柚皮粉碎均匀,并过100目筛,保证颗粒粒径小于0.15mm,制得脱苦蜜柚皮粉。
(2)配方调配步骤:将下述重量份的组分原料:脱苦蜜柚皮粉45份,麦芽糊精30份,木糖醇15份,麦芽糖醇10份,一水柠檬酸0.2份,山梨酸钾0.03份,甘草0.2份,维生素C0.08份混合均匀,经粉碎机粉碎后再过100目筛,保证颗粒度小于0.15mm;
(3)制软材步骤:缓慢加入作为润湿剂的乙醇,混合均匀,调整原料湿度,制成软材;其中,乙醇的质量浓度会间接影响糖粉的混合均匀性,进而影响片剂成品的表面花点问题,较佳的,乙醇浓度控制在30-50%为宜;本实施例中乙醇的质量百分浓度为40%。
(4)造粒步骤:将所得软材过20目筛,在55℃条件下干燥1-3小时,干燥的终点为:软材的软硬度以手捏能成团(手感干脆、不粘手)、轻压则散为宜,使其含水量为2%,再过40目筛整粒;
(5)压片步骤:在颗粒中添加重量百分比1%的硬脂酸镁,送入压片机进行压片,制得蜜柚口含片。
实施例2
该实施例的过程与实施例1基本相同,配方调配和工艺参数的调整具体详见表1、表2。
实施例3
该实施例的过程与实施例1基本相同,配方调配和工艺参数的调整详见表1、表2。
比较例1
按如下的步骤方法制备柿子口含片。
(1)制备柿子浓缩浆:将新鲜成熟的柿果冲洗、沥干后迅速打浆,按柿浆量1-3mL/kg添加果胶酶、50-55℃酶解90-150min,静置澄清30-40min、过滤,60-80℃蒸发浓缩至可溶性固形物含量达到75%成柿子浓缩浆;
(2)制备中药浓缩浆:按重量比3:1:1:1:1取金银花、薄荷、竹叶、淡豆豉和牛蒡子,冷水浸泡40min、煎制50min,80℃蒸发,按体积6:1浓缩成中药浓缩浆;
(3)按质量比将柿子浓缩浆35%、中药浓缩浆16%、食用淀粉38%、甘露醇8%、蔗糖7%配料混合、制软材,混合充分的软材投入颗粒机中进行造粒,过20目筛,将湿颗粒放入干燥箱中干燥、温度控制在40-50℃,颗粒水分控制在3~5%;
(4)将1.5%的硬脂酸镁加入上述干燥好的颗粒中、混匀,颗粒放入压片机中压片、成型,制得柿子口含片。
表1配方调配
实施例1 | 实施例2 | 实施例3 | 比较例2 | 比较例3 | 比较例4 | |
脱苦蜜柚皮粉 | 45 | 40 | 50 | 45 | 45 | 45 |
麦芽糊精 | 30 | 25 | 35 | 20 | 40 | 30 |
木糖醇 | 15 | 17 | 13 | 25 | 10 | 5 |
麦芽糖醇 | 10 | 9 | 11 | 10 | 5 | 20 |
一水柠檬酸 | 0.2 | 0.3 | 0.1 | 2.2 | 0.2 | 0.2 |
甘草 | 0.2 | 0.1 | 0.3 | 0.3 | 1 | 0.2 |
维生素C | 0.08 | 0.06 | 0.1 | 0.08 | 0.08 | 0.08 |
山梨酸钾 | 0.03 | 0.02 | 0.04 | 0.03 | 0.03 | 0.03 |
表2工艺参数
比较例2
该实施例的过程与实施例1基本相同,配方调配和工艺参数的调整详见表1、表2。
比较例3
该实施例的过程与实施例1基本相同,配方调配和工艺参数的调整详见表1、表2。
比较例4
该实施例的过程与实施例1基本相同,配方调配和工艺参数的具体调整详见表1、表2。
表3给出了实施例1至3和比较例1至4制得的口含片的十人小组的感官评定结果;表4给出了实施例1至3和比较例1至4制得的口含片的性能指标,其中,柚皮苷含量采用《中国药典2005版》中的枳壳的柚皮苷含量的测定方法,硬度采用片剂四用测定仪测定。
表3十人小组感官评定结果
实施例1 | 实施例2 | 实施例3 | 比较例1 | 比较例2 | 比较例3 | 比较例4 | |
风味 | 柚香 | 柚香 | 柚香 | 柿子风味 | 柚香 | 柚香 | 柚香 |
酸甜度 | 酸甜适口 | 酸甜适口 | 酸甜适口 | 偏甜 | 过酸 | 过甜 | 涩味 |
口感 | 口感细腻 | 口感细腻 | 口感细腻 | 口感粗糙 | 口感粗糙 | 口感粗糙 | 口感细腻 |
质地 | 质地均匀 | 质地均匀 | 质地均匀 | 质地不均 | 质地均匀 | 质地不均 | 质地不均 |
表面花点 | 少,均匀 | 少,均匀 | 少,均匀 | 多,不均 | 少,均匀 | 多,不匀 | 多,不匀 |
崩解性 | 好 | 好 | 好 | 好 | 差 | 较好 | 较好 |
表4性能指标
实施例1 | 实施例2 | 实施例3 | 比较例1 | 比较例2 | 比较例3 | 比较例4 | |
柚皮苷含量 | 0.19% | 0.21% | 0.20% | — | 0.18% | 0.19% | 0.46% |
硬度kg/20片 | 8.3 | 8.4 | 8.5 | 6.4 | 6.8 | 6.3 | 6.2 |
含化时间/min | 20 | 18 | 19 | 10 | 15 | 11 | 12 |
以上所揭露的仅为本发明的优选实施例而已,当然不能以此来限定本发明之权利范围,因此依本发明申请专利范围所作的等同变化,仍属本发明所涵盖的范围。
Claims (8)
1.一种蜜柚口含片,其特征在于:包括如下重量份的组分:脱苦蜜柚皮粉40-50份,麦芽糊精25-35份,木糖醇13-17份,麦芽糖醇9-11份,一水柠檬酸0.1-0.3份,甘草0.1-0.3份,维生素C 0.06-0.1份和山梨酸钾0.02-0.04份;
所述的脱苦蜜柚皮粉由下述步骤制备得到:
A1.蜜柚皮成型步骤:将蜜柚鲜果分切成瓣,并将成瓣鲜果的蜜柚果皮和蜜柚果肉分离,取蜜柚果皮并切割成规格形状的蜜柚果丁;
A2.蜜柚皮脱苦步骤:通过脱苦液脱除蜜柚果丁中的苦味素,将脱苦后的蜜柚果丁与脱苦液分离,其中所述的脱苦液的成分按重量百分比配比为:氯化钠3.5-5.5%、β-环状糊精0.3-0.4%和余量的水;
A3.漂洗脱水步骤:用水清洗后,再甩干脱水,得脱苦蜜柚皮;
A4.粉碎成末步骤:将脱苦蜜柚皮在粉碎机中粉碎,制得脱苦蜜柚皮粉。
2.根据权利要求1所述的蜜柚口含片,其特征在于:由下述步骤制备得到:
A.制备脱苦蜜柚皮粉;
B.配方调配步骤:将下述重量份的组分原料混合均匀:脱苦蜜柚皮粉40-50份,麦芽糊精25-35份,木糖醇13-17份,麦芽糖醇9-11份,一水柠檬酸0.1-0.3份,山梨酸钾0.02-0.04份,甘草0.1-0.3份,维生素C 0.06-0.1份;
C.制软材步骤:将混合均匀的配方原料与食用乙醇混合,制得软材;
D.造粒步骤:将所得软材过16-24目筛进行制粒,并在45-65℃下烘干,使其水分含量小于5%,再过35-45目筛进行整粒;
E.压片步骤:送入压片机进行压片,制得蜜柚口含片。
3.根据权利要求2所述的蜜柚口含片,其特征在于:所述的蜜柚皮脱苦步骤是在0.02MPa-0.05MPa的真空条件下进行脱苦,脱苦时间为60-90分钟,脱苦温度为50-80℃。
4.一种蜜柚口含片的制备方法,其特征在于:包括下列步骤:
A.制备脱苦蜜柚皮粉;
B.配方调配步骤:将下述重量份的组分原料混合均匀:脱苦蜜柚皮粉40-50份,麦芽糊精25-35份,木糖醇13-17份,麦芽糖醇9-11份,一水柠檬酸0.1-0.3份,山梨酸钾0.02-0.04份,甘草0.1-0.3份,维生素C 0.06-0.1份;
C.制软材步骤:将混合均匀的配方原料与食用乙醇混合,制得软材;
D.造粒步骤:将所得软材过16-24目筛进行制粒,并在45-65℃下烘干,使其水分含量小于5%,再过35-45目筛进行整粒;
E.压片步骤:送入压片机进行压片,制得蜜柚口含片。
5.根据权利要求4所述的方法,其特征在于:制备脱苦蜜柚皮粉的步骤包括:
A1.蜜柚皮成型步骤:将蜜柚鲜果分切成瓣,并将成瓣鲜果的蜜柚果皮和蜜柚果肉分离,取蜜柚果皮并切割成规格形状的蜜柚果丁;
A2.蜜柚皮脱苦步骤:通过脱苦液脱除蜜柚果丁中的苦味素,将脱苦后的蜜柚果丁与脱苦液分离,其中所述的脱苦液的成分按重量百分比配比为:氯化钠3.5-5.5%、β-环状糊精0.3-0.4%和余量的水;
A3.漂洗脱水步骤:用水清洗后,再甩干脱水,得脱苦蜜柚皮;
A4.粉碎成末步骤:将脱苦蜜柚皮在粉碎机中粉碎,制得脱苦蜜柚皮粉。
6.根据权利要求5所述的方法,其特征在于:在所述的蜜柚皮成型步骤之前,增加清洗消毒步骤:采用浓度为10-500mg/L的二氧化氯水溶液对蜜柚鲜果进行清洗消毒。
7.根据权利要求5所述的方法,其特征在于:所述的蜜柚皮脱苦步骤是在真空度为0.02MPa-0.05MPa的真空条件下进行脱苦,脱苦时间为60-90分钟,脱苦温度为50-80℃。
8.根据权利要求4至7中任一项所述的制备方法,其特征在于:在所述的压片步骤中,在经造粒步骤后的颗粒中添加重量百分比1-2%的硬脂酸镁。
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