CN103933006B - Peanut polypeptide effervescent tablet and preparation method thereof - Google Patents
Peanut polypeptide effervescent tablet and preparation method thereof Download PDFInfo
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- CN103933006B CN103933006B CN201410132689.3A CN201410132689A CN103933006B CN 103933006 B CN103933006 B CN 103933006B CN 201410132689 A CN201410132689 A CN 201410132689A CN 103933006 B CN103933006 B CN 103933006B
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Abstract
The present invention relates to medicinal effervescent tablet technical field, particularly a kind of Peanut Polypeptide effervescent tablet, does is internal layer raw material: Peanut Polypeptide 20-25%, citric acid 20-25%, sodium bicarbonate 23-28%, microcrystalline Cellulose 5-10%, PVP K90? 10-17%; Does is outer raw material: Peanut Polypeptide 30-35%, citric acid 18-20%, sodium bicarbonate 20-23%, PVP K90? 5-8%, beta-schardinger dextrin-6-10%, PEG 8000? 3-5%, oligomeric xylose 3-5%; Internal layer and outer field weight ratio are 2:5.Peanut Polypeptide effervescent tablet, easily by acceptance such as old age, weak colonies; High-absorbility, nutrient substance dissolution time in water is very short, unlikely decomposition failure, and absorption of human body utilizes more, and dissolubility is high, good stability, and disintegration is short, takes effectively convenient.
Description
Technical field
The present invention relates to medicinal effervescent tablet technical field, particularly a kind of Peanut Polypeptide effervescent tablet, also relate to the preparation method of described Peanut Polypeptide effervescent tablet.
Background technology
Peanut has very high nutritive value, includes abundant fat and protein.In peanut, fat content is 44%-45% according to surveying and determination, and protein content is 24-36%, and sugar content is about 20%.Also containing abundant vitamin B2 .PP, A, D, E in Semen arachidis hypogaeae, calcium and ferrum etc.And containing multivitamins such as thiamine, riboflavin, nicotinic acids.Content of mineral substances is also very abundant, particularly containing the aminoacid that human body is necessary, has promotion brain cell development, the function of hypermnesis.
The surplus materials that Semen arachidis hypogaeae protein is Semen arachidis hypogaeae after extracting oils and fats, fat, be also referred to as Semen arachidis hypogaeae dregs, wherein protein content is very abundant, utilizes pacemaker enzyme to cut isolation technics and enzyme modification technology and carries out enzymolysis to it and just can obtain Peanut Polypeptide.Research shows, containing necessary 8 seed amino acids of human body in Peanut Polypeptide, especially the amino acid whose content of sulfur is quite high.
Peanut protein active peptide is made up of 3-6 aminoacid, and molecular weight, at 130-5000Dalton, is mainly the oligopeptide of normal distribution between 500--2000Dalton.It is Powdered, without caking phenomenon, and free from admixture, free from extraneous odour, and have the original light faint scent of Semen arachidis hypogaeae.There is good water solublity, retentiveness, can dissolve completely under the condition of PH2-10.Peanut protein active peptide can merge completely with other food ingredients, and the materialization nutritive peculiarity that maintenance respectively has.Peanut protein active peptide aminoacid composition is balanced, comprehensively, containing 8 seed amino acids, particularly glutamic acid of needed by human and the content of aspartic acid higher, to promotion human body brain cell development and the good effect that improves one's memory.The composition of Semen arachidis hypogaeae aminoacid and human amino acid is very close, and be very easily absorbed by the body utilization, and not containing cholesterol.Have and be easy to digest and assimilate, regain one's strength, enhancing immunity, reduce blood pressure, promote the effect such as lipid metabolism, health care.Semen arachidis hypogaeae is originated as high quality food, and peanut peptide has its distinctive advantage.
Semen arachidis hypogaeae protein peptide has good using value.Due to being of high nutritive value of Semen arachidis hypogaeae protein peptide, have again reduce plasma cholesterol, antioxidation health care waits for a long time effect, can develop corresponding nutraceutical product.Semen arachidis hypogaeae protein peptide can be used as excellent natural additive for foodstuff: using the additive of Semen arachidis hypogaeae protein peptide as beverage, can improve the retentiveness of human skin, makes skin seem smooth, plentiful and moist; Add in milk, not only can adjust the local flavor of milk, the protein content of milk can also be increased simultaneously, function milk can be made; In cake, leisure food, appropriate interpolation Semen arachidis hypogaeae protein peptide, can improve protein content.Semen arachidis hypogaeae protein peptide is as motion special food, and it can promote lipid metabolism, by the adipose conversion of athlete self and makeup energy, contributes to the clean nitrogen loss that compensating motion person causes at violent training and competition, regains one's strength fast.Because Semen arachidis hypogaeae protein Toplink improves absorbance and the infiltration rate of effective ingredient greatly, the performance of the function of strengthening effective ingredient, can be used as Multifunction nourishing ingredient.Semen arachidis hypogaeae protein peptide can be widely used in health product, infant food, sports food, fermented food etc.For food, medicine, cosmetics are supplied raw materials.
Functional and the soybean protein of Semen arachidis hypogaeae protein is close, but more easily absorbs than soybean protein.The indigestion sugar of Semen arachidis hypogaeae protein, Raffinose and content of stachyose are only equivalent to 1/7 of soybean protein, and normal abdominal distention, the belch solid/liquid/gas reactions occurred after can not producing edible soyabean protein, digestion coefficient reaches 90%.In addition, Semen arachidis hypogaeae protein color and luster is pure white, soluble protein and nitrogen soluble index high, no matter add in animal foodstuff or vegetable food product, the effect improving food quality, condensed food nutrition can be played.
When being difficult to meet people's needs at China's animal protein resource wretched insufficiency, carrying out the research to Semen arachidis hypogaeae protein, this huge protein resource of development and utilization, the diet structure improving people is extremely important.The production of Semen arachidis hypogaeae protein peptide is a part for Semen arachidis hypogaeae deep processed product, and we after understanding its physiologically active, can strive for developing the peanut bioactive peptide functional food with different physiologically active.China is as Semen arachidis hypogaeae big country, and the prospect of production that it is expected to peanut bioactive peptide series of products is wide.
Modern biology research finds, the protein that the mankind absorb is after digestion, and not only absorbing with amino acid whose form, be more absorb with the form of micromolecule polypeptide, and infiltration rate is faster than the aminoacid of same composition.Proteolysis is after polypeptide, generally can have the biological activity not available for former albumen or free amino acid, comprise and improve body immunity, promotion mineral absorption, blood pressure lowering etc., this provides new development and utilization measure with regard to the protein resource lower for biological activity own.
Summary of the invention
In order to solve the problem that in above prior art, Peanut Polypeptide utilizes, the invention provides a kind of Peanut Polypeptide effervescent tablet of nutritious, easy absorption.
Present invention also offers the preparation method of described Peanut Polypeptide effervescent tablet.
The present invention is achieved by the following measures:
A kind of Peanut Polypeptide effervescent tablet, the raw material weight percentage ratio of internal layer consists of: Peanut Polypeptide 20-25%, citric acid 20-25%, sodium bicarbonate 23-28%, microcrystalline Cellulose 5-10%, PVP K90 10-17%;
Outer field raw material weight percentage ratio consists of:
Peanut Polypeptide 30-35%, citric acid 18-20%, sodium bicarbonate 20-23%, PVP K90 5-8%, beta-schardinger dextrin-6-10%, PEG 8000 3-5%, oligomeric xylose 3-5%;
Internal layer and outer field weight ratio are 2:5.
Described Peanut Polypeptide effervescent tablet, the raw material weight percentage ratio of preferred internal layer consists of: Peanut Polypeptide 22%, citric acid 25%, sodium bicarbonate 28%, microcrystalline Cellulose 10%, PVP K90 15%;
Outer field raw material weight percentage ratio consists of:
Peanut Polypeptide 35%, citric acid 20%, sodium bicarbonate 23%, PVP K90 7%, beta-schardinger dextrin-7%, PEG 8000 4%, oligomeric xylose 4%.
Preparation method, is pressed into master slice by internal layer raw material, to be wrapped up by master slice by outer raw material be pressed into tablet according to weight ratio.
Beneficial effect of the present invention:
(1) the present invention makes full use of the feature of nutritious, the easy absorption of Semen arachidis hypogaeae protein enzymatic hydrolysate, there is the bioactive feature such as antioxidant activity, blood pressure lowering, develop the Peanut Polypeptide effervescent tablet be easy to carry about with one, more easily by the different consumer group is accepted from product form, there is good market prospect; Peanut Polypeptide is prepared into the form of effervescent tablet, not only more easily by old age, weak colony etc. need the consumer group of nutritional supplementation accept, also be more easily the teenager consumer group accept, be a kind of brand-new Peanut Polypeptide consumption pattern;
(2) the Peanut Polypeptide effervescent tablet that obtains of the present invention, high-absorbility, nutrient substance dissolution time in water is very short, unlikely decomposition failure, and absorption of human body utilizes more, and have active strong, energy is high, the feature of instant effect;
(3) adopt the Peanut Polypeptide effervescent tablet that preparation method of the present invention is obtained, the effervescent tablet more obtained than conventional method, dissolubility is high, good stability, and disintegration is short, takes effectively convenient.
Detailed description of the invention
For a better understanding of the present invention, further illustrate below in conjunction with specific embodiment.
embodiment 1:
The raw material weight percentage ratio of internal layer consists of:
Peanut Polypeptide 22%, citric acid 25%, sodium bicarbonate 28%, microcrystalline Cellulose 10%, PVP K90 15%;
Outer field raw material weight percentage ratio consists of:
Peanut Polypeptide 35%, citric acid 20%, sodium bicarbonate 23%, PVP K90 7%, beta-schardinger dextrin-7%, PEG 8000 4%, oligomeric xylose 4%.
Preparation method, is pressed into master slice by internal layer raw material, to be wrapped up by master slice by outer raw material be pressed into tablet according to weight ratio.
Every tablet quality 1g ± 50mg.
Using method: get a slice Peanut Polypeptide effervescent tablet, put into 500ml pure water; Send the happy sound of " taste " when dissolving with it, one glass of health drink being rich in nutrition just creates.
Sealing, room temperature, put dry place.Taking can not be excessive, is not chewable tablet, can not swallows.
comparative example 1:
Compare with embodiment 1, raw material used and percentage by weight identical, when just preparing, internal layer raw material is mixed homogeneously with outer raw material, tabletted.Every tablet quality 1g ± 50mg.
determination of quality index
1, dissolution characteristics measures
Peanut Polypeptide bubble is carried out according to " the deliquescent mensuration of Milk powder and formula foods for infant and young children " (GB/T5413.29-1997)
Rise the mensuration of sheet dissolubility, formula is as follows:
In formula: m
1-tared dish and insoluble matter quality (g), m
2-tared dish quality (g); m
3-sample quality (g).
It is 96.6 that embodiment 1 obtains effervescent tablet dissolubility, and it is 93.3 that comparative example 1 obtains effervescent tablet dissolubility.
2, the coefficient of stability measures
Get 1 soybean peptide effervescent tablet and be settled to 100mL, get the soybean peptide effervescent tablet solution of certain volume in 50mL centrifuge tube, by sample centrifugal 20min in the centrifuge of 3000r/min, supernatant dilutes 100 times, be placed in 1cm cuvette, make blank with distilled water, measure the absorbance A under maximum absorption band
1, with the absorbance A under centrifugal front maximum absorption band
2ratio be coefficient of stability, formula is as follows:
It is 97.2% that embodiment 1 obtains effervescent tablet coefficient of stability, and it is 92.1% that comparative example 1 obtains effervescent tablet coefficient of stability.
3, disintegration time mensuration
In 250mL beaker, add the water of 100mL and water temperature is controlled at 15 ~ 25 DEG C, then adding 1 effervescent tablet.The disintegration of effervescent tablet is from the time difference added when effervescent tablet no longer includes gas effusion to solution.
Embodiment 1 is limited to 161s when obtaining Effervescent tablet disintegration, is limited to 192s when comparative example 1 obtains Effervescent tablet disintegration.
Above testing result, is the meansigma methods that repetitive measurement is tried to achieve.
Claims (4)
1. a Peanut Polypeptide effervescent tablet, is characterized in that
The raw material weight percentage ratio of internal layer consists of: Peanut Polypeptide 20-25%, citric acid 20-25%, sodium bicarbonate 23-28%, microcrystalline Cellulose 5-10%, PVP K90 10-17%;
Outer field raw material weight percentage ratio consists of:
Peanut Polypeptide 30-35%, citric acid 18-20%, sodium bicarbonate 20-23%, PVP K90 5-8%, beta-schardinger dextrin-6-10%, PEG 8000 3-5%, oligomeric xylose 3-5%;
Internal layer and outer field weight ratio are 2:5, and internal layer raw material is pressed into master slice, to be wrapped up by master slice by outer raw material be pressed into tablet according to weight ratio.
2. Peanut Polypeptide effervescent tablet according to claim 1, is characterized in that
The raw material weight percentage ratio of internal layer consists of: Peanut Polypeptide 22%, citric acid 25%, sodium bicarbonate 28%, microcrystalline Cellulose 10%, PVP K90 15%;
Outer field raw material weight percentage ratio consists of:
Peanut Polypeptide 35%, citric acid 20%, sodium bicarbonate 23%, PVP K90 7%, beta-schardinger dextrin-7%, PEG 8000 4%, oligomeric xylose 4%.
3. a preparation method for the Peanut Polypeptide effervescent tablet described in claim 1 or 2, is characterized in that internal layer raw material to be pressed into master slice, to be wrapped up by master slice by outer raw material be pressed into tablet according to weight ratio.
4. preparation method according to claim 3, is characterized in that every tablet quality is 1g ± 50mg.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201410132689.3A CN103933006B (en) | 2014-04-03 | 2014-04-03 | Peanut polypeptide effervescent tablet and preparation method thereof |
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| CN201410132689.3A CN103933006B (en) | 2014-04-03 | 2014-04-03 | Peanut polypeptide effervescent tablet and preparation method thereof |
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| CN104824783A (en) * | 2015-03-24 | 2015-08-12 | 辽宁双增生物工程有限公司 | A preparing method of a sea cucumber protein effervescent tablet |
| CN114306269A (en) * | 2021-12-27 | 2022-04-12 | 西华大学 | Preparation method of lemon polypeptide effervescent tablets |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN103251111A (en) * | 2013-05-27 | 2013-08-21 | 吉林大学 | Soybean peptide effervescent tablets and preparation method thereof |
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| CN103251111A (en) * | 2013-05-27 | 2013-08-21 | 吉林大学 | Soybean peptide effervescent tablets and preparation method thereof |
Non-Patent Citations (2)
| Title |
|---|
| 泡腾片的研究进展;胡中慧等;《中华临床医药》;20041231;第5卷(第9期);第109－110页 * |
| 花生多肽的研究进展;何雨青等;《食品研究与开发》;20080531;第29卷(第5期);171－174 * |
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