CN103919108B - 一种适合糖尿病人食用的甜菊糖泡腾片的制备方法 - Google Patents
一种适合糖尿病人食用的甜菊糖泡腾片的制备方法 Download PDFInfo
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Abstract
一种适合糖尿病人食用的甜菊糖泡腾片的制备方法，该泡腾片包含以下重量百分比成分：甜菊糖15~25%、赤藓糖醇30~40%、酒石酸10~20%、碳酸氢钠20~30%、PVP1~3%、亮氨酸2~5%。该制备方法的优点在于：将天然甜味剂做成泡腾片，易于携带，崩解速度快，方便使用，通过复配方案优化片剂处方，改善了甜菊糖的口感，提供了一种高甜度、低热量、适合糖尿病人食用的泡腾片，满足了人们降低饮食热量的要求。
Description
技术领域
本发明涉及一种天然甜味剂的制备方法，具体涉及一种适合糖尿病人食用的甜菊糖泡腾片的制备方法。
背景技术
甜菊糖是一种天然、绿色、保健的功能食品，具有芬芳，清凉的味道。除具备高甜(其叶比蔗糖的甜度高30倍，其提取物比蔗糖的甜度高250～300倍)、低热(其热值仅为蔗糖的1/300)的特性外，其叶含有丰富的蛋白质、纤维素、碳水化合物、铁、磷、钙、钾、钠、镁、锌、芸香苷、维生素C、维生素A和油等约53种组分组成。
甜菊糖被世界权威食品科学家认为是未来最具发展前途的甜味剂。自发现以来，甜菊以其独特的优点，对世界甜味剂行业带来巨大冲击，并且以代糖品的形式渗透到了所有用糖领域，促进了甜味行业向天然、保健、绿色方向发展。许多国家开始考虑禁用、限用人工化学合成甜味剂。
甜菊糖被国际医学界认为是人类良好的营养补充剂和保健药品。400年前土著人就把其作为草药与其他草药混合使用，治疗感冒、流感、咳嗽、食物过敏、血管充血等。现代科学研究，甜菊有利于调节血糖和血压，使之恢复正常，食用可使人体血液中葡萄糖降到正常水平，对低血糖者具有滋补作用，能提高人的精力和脑力，并且可以促进低血压升高，但不影响正常血压；甜菊糖能抑制某些细菌的生长和繁殖及其组织的感染，包括有细菌引起的龋齿及牙龈疾病，这有助于解释其治疗普遍感冒和流感，以及为什么在国际上有如此大的数量用于口腔清洁剂及牙膏工业中。甜菊糖还有益于人体减肥和体重调理，因它不含热量和能降低人对糖和脂肪食物的要求，使丘脑下部和胃之间的通道变得堵塞，起到自觉减食之目的。甜菊糖可以调节日常饮食，增进胃肠消化功能，同时有助于降低人们对烟和酒精的要求，甜菊有良好的护肤作用，浓液物敷于皮肤做成面膜，会有效的使皮肤变嫩，拉紧和消除皱纹，并且可以治疗各类皮肤病，如粉刺、毛囊炎、皮脂溢、湿病及伤口愈合且不留疤痕。
从上世纪发展至今，在市场上所占份额一直不大，不能不承认甜菊糖苷的甜味口感至今尚未为市场消费者广泛接受。虽然甜但却有严重的苦涩后味，与蔗糖的甘甜、纯口终是不能相比。目前，甜菊糖口感的改善主要通过复配方案和酶法改造来实现。
发明内容
本发明的目的是通过复配方案改善甜菊糖的味质，提供一种适合糖尿病人食用的天然甜味剂，并将其做成泡腾片，达到口感好、热量低、使用方便的目的，满足人们降低饮食热量的要求。
本发明的技术方案如下：一种适合糖尿病人食用的甜菊糖泡腾片的制备方法，其特征在于所述泡腾片包含以下重量百分比成分：甜菊糖15~25%、赤藓糖醇30~40%、酒石酸10~20%、碳酸氢钠20~30%、PVP1~3%、亮氨酸2~5%，所述制备方法包括以下步骤：
①混料：每次混料以10千克为单位，待物料充分混合均匀后出料，酸碱分别制颗粒；
②加入粘合剂乙醇；
③搅拌；
④烘干；
⑤加入润滑剂，压片。
优选地，所述制备方法中所用甜菊糖中瑞鲍迪甙A含量>97%。
优选地，所述制备方法的步骤①中，酸颗粒的处方为甜菊糖1000±250克、赤藓糖醇1750±250克、酒石酸1500±500克、PVP100±50克。
优选地，所述制备方法的步骤①中，碱颗粒的处方为甜菊糖1000±250克、赤藓糖醇1750±250克、碳酸氢钠2500±500克、PVP100±50克。
优选地，所述制备方法的步骤②中，乙醇浓度>95%。
优选地，所述制备方法的步骤④中，烘干温度为35~40℃，烘干时间2~4小时，每小时翻动颗粒1次。
优选地，所述制备方法的步骤⑤中，压片环境温度20~25℃，湿度30%以下。
甜菊糖为处方中主要成分，根据甜菊糖的加入量，调节泡腾片的甜度倍数，所用甜菊糖为高纯度瑞鲍迪甙A（RA含量>97%），为甜菊糖甙中口感较好的甙。通过调整处方中甜菊糖的添加量，可以制得不同甜度倍数的甜菊糖泡腾片，满足消费者的不同需求。
赤藓糖醇在处方中主要为填充剂，通过甜菊糖与赤藓糖醇的复配提升泡腾片的口感，改善甜菊糖的后苦味，加入量根据甜度倍数进行调整。
酒石酸和碳酸氢钠在处方中为崩解剂，通过控制崩解剂加入量达到迅速崩解的效果，甜菊糖泡腾片可在温水中2分钟内完全溶解，达到方便使用的目的。
采用高浓度乙醇做粘合剂，酸碱分别制颗粒，制粒后经过充分干燥，提高甜菊糖泡腾片的稳定性，采用亮氨酸等水溶性辅料，所制得的泡腾片分散速度快，分散后澄清度高，适于在水、饮料和各种溶液中添加食用。
酸和碱分别制颗粒，并采用高浓度乙醇（乙醇浓度>95%）做粘合剂溶剂，在较低温度下（35~40℃）充分干燥，提高甜菊糖泡腾片的稳定性，所制得的甜菊糖泡腾片在2年内主要指标未发生变化。
采用亮氨酸为润滑剂，压片效果好，片剂光洁度高，泡腾片在水中分散后透明度高，适合在纯水和各种饮料中添加使用。
具体实施方式
以下结合具体实施例对本发明进行详细描述，但并不仅限于以下实例。
实施例1：
60倍甜度的甜菊糖泡腾片
处方：
甜菊糖（RA含量>98%）20 %
赤藓糖醇35%
酒石酸 15%
碳酸氢钠 25%
PVP 2%
亮氨酸 3%
制备方法：以上原料分别粉碎过100目筛，酸碱分开制粒，酸颗粒的处方为甜菊糖1000克、赤藓糖醇1750克、酒石酸1500克、PVP100克；碱颗粒的处方为甜菊糖1000克、赤藓糖醇1750克、碳酸氢钠2500克、PVP100克；用95%乙醇适量作粘合剂制软材，16目筛制粒，40℃干燥2~4小时，每小时翻动颗粒1次，16目筛整粒；酸、碱颗粒混合，加入300克亮氨酸，充分混匀进行压片。
按上述制备方法所制得的甜菊糖泡腾片，可在温水中迅速发泡溶解，溶解后为无色透明溶液。
实施例2：
45倍甜度的甜菊糖泡腾片
处方：
甜菊糖（RA含量>98%）15 %
赤藓糖醇40 %
酒石酸 15%
碳酸氢钠 25%
PVP 2%
亮氨酸 3%
制备方法：以上原料分别粉碎过100目筛，酸碱分开制粒，酸颗粒的处方为甜菊糖750克、赤藓糖醇2000克、酒石酸1500克、PVP100克；碱颗粒的处方为甜菊糖750克、赤藓糖醇2000克、碳酸氢钠2500克、PVP100克；用95%乙醇适量作粘合剂制软材，16目筛制粒，40℃干燥2~4小时，每小时翻动颗粒1次，16目筛整粒；酸、碱颗粒混合，加入300克亮氨酸，充分混匀进行压片。
按上述制备方法所制得的甜菊糖泡腾片，可在温水中迅速发泡溶解，溶解后为无色透明溶液。
实施例3：
75倍甜度的甜菊糖泡腾片
处方：
甜菊糖（RA含量>98%）25 %
赤藓糖醇30 %
酒石酸 15%
碳酸氢钠 25%
PVP 2%
亮氨酸 3%
制备方法：以上原料分别粉碎过100目筛，酸碱分开制粒，酸颗粒的处方为甜菊糖1250克、赤藓糖醇1500克、酒石酸1500克、PVP100克；碱颗粒的处方为甜菊糖1250克、赤藓糖醇1500克、碳酸氢钠2500克、PVP100克；用95%乙醇适量作粘合剂制软材，16目筛制粒，40℃干燥2~4小时，每小时翻动颗粒1次，16目筛整粒；酸、碱颗粒混合，加入300克亮氨酸，充分混匀进行压片。
按上述制备方法所制得的甜菊糖泡腾片，可在温水中迅速发泡溶解，溶解后为无色透明溶液。
本发明涉及的制备方法可将天然甜味剂做成泡腾片，易于携带，崩解速度快，方便使用，通过复配方案优化片剂处方，改善了甜菊糖的口感，提供了一种高甜度、低热量、适合糖尿病人食用的泡腾片，满足了人们降低饮食热量的要求。
以上描述仅是本发明的优选实施方式，本发明并不局限于上述具体实施例形态，本领域普通技术人员在不脱离本发明的主旨下所作的任何变化和/或改进，均落入本发明的保护范围。
Claims (5)
1.一种适合糖尿病人食用的甜菊糖泡腾片的制备方法，其特征在于所述泡腾片由以下重量百分比成分制成：甜菊糖15~25%、赤藓糖醇30~40%、酒石酸10~20%、碳酸氢钠20~30%、PVP1~3%、亮氨酸2~5%，所述制备方法包括以下步骤：
①混料：每次混料以10千克为单位，待物料充分混合均匀后出料，酸碱分别制颗粒；
②加入粘合剂乙醇；
③搅拌；
④烘干；
⑤加入润滑剂，压片。
2.根据权利要求1所述的甜菊糖泡腾片的制备方法，其特征在于：所用甜菊糖中瑞鲍迪甙A含量>97%。
3.根据权利要求2所述的甜菊糖泡腾片的制备方法，其特征在于：步骤②中，乙醇浓度>95%。
4.根据权利要求1所述的甜菊糖泡腾片的制备方法，其特征在于：步骤④中，烘干温度为35~40 oC，烘干时间2~4小时，每小时翻动颗粒1次。
5.根据权利要求1所述的甜菊糖泡腾片的制备方法，其特征在于：步骤⑤中，压片环境温度20~25 oC，湿度30%以下。
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