CN104248036A - 一种黑果枸杞原花青素泡腾片及其生产方法 - Google Patents
一种黑果枸杞原花青素泡腾片及其生产方法 Download PDFInfo
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- CN104248036A CN104248036A CN201410499626.1A CN201410499626A CN104248036A CN 104248036 A CN104248036 A CN 104248036A CN 201410499626 A CN201410499626 A CN 201410499626A CN 104248036 A CN104248036 A CN 104248036A
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- black fruit
- fruit lyceum
- anthocyanidin
- effervescent tablet
- lyceum
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/385—Concentrates of non-alcoholic beverages
- A23L2/39—Dry compositions
- A23L2/395—Dry compositions in a particular shape or form
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/40—Effervescence-generating compositions
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
- A23L2/56—Flavouring or bittering agents
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/15—Vitamins
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/16—Inorganic salts, minerals or trace elements
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P10/00—Shaping or working of foodstuffs characterised by the products
- A23P10/20—Agglomerating; Granulating; Tabletting
- A23P10/28—Tabletting; Making food bars by compression of a dry powdered mixture
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
本发明采用2~4%重量百分比的PEG6000分为2份,40~50%重量百分比的黑果枸杞原花青素微胶囊等量的2份;取一份PEG6000熔融,加入20~40%的碱源,取80~100筛粉和黑果枸杞原花青素微胶囊一份,混匀制粒,取20~40目干燥;取剩余的PEG6000熔融,加入20~50%重量百分比的酸源和0.01~0.05%重量百分比的矫味剂,取80~100筛粉和另一份黑果枸杞原花青素微胶囊及0.1~1%重量百分比的抗氧化剂,混匀制粒,取20~40目干燥;混合两种干燥物压片制得便于携带,附加值高,无有机溶剂残留的黑果枸杞原花青素泡腾片,该方法解决了成本高、原花青素易降解、泡腾片的澄清度差的问题。
Description
技术领域
本发明涉及一种泡腾片及其生产方法,具体地说,涉及一种黑果枸杞原花青素泡腾片及其生产方法。
背景技术
黑果枸杞(Lycium ruthenicum Murr.)为茄科枸杞属多年生灌木植物。黑果枸杞味甘、性平、清心热,能滋补肝肾、益精明目、适用于腰膝酸软、头晕目眩、两眼昏花等症状,藏医药经典《四部医典》、《晶珠本草》等记载黑果枸杞主治心热病、心脏病、月经不调、停经等。《维吾尔药志》记载维吾尔医常用黑果枸杞果实及根皮治疗尿道结石、癣疥、齿龈出血等症,民间作滋补强壮以及降压药现代科学研究证实了上述说法,并且认为黑果枸杞可以降低胆固醇,兴奋大脑神经,增强免疫功能,防治癌症,抗衰老和美容,黑果枸杞提取物可促进细胞免疫功能,增强淋巴细胞增殖及肿瘤坏死因子的生成,对白细胞介素II有双向调解作用,能缓解糖尿病患者多饮多食、体重减轻症。黑果枸杞含有丰富的脂肪酸、蛋白质、游离氨基酸、矿质元素和多糖等,有利于人体直接吸收,其中原花青素的含量高达3.45%,是天然原花青素含量最高的植物浆果。
原花青素(proantho cyanidins,简称PC)是植物中广泛存在的一大类多酚类聚合物的总称,具有强抗氧化能力和自由基清除能力,近年来广泛应用于食品、饮料、化妆品及保健品等领域。但是原花青素在自然环境中易氧化,对光、热等环境条件敏感,这些特性决定其在生产、贮藏、运输及使用过程中易被破坏,从而限制了其应用范围和应用条件。
目前,市场上黑果枸杞的利用主要以干果泡水喝,没有将黑果枸杞主要活性物质——原花青素得到充分的利用,也没有开发出便于市场流通的产品。
中国专利申请201310199126.1黑果枸杞泡腾片,黑果枸杞干果直接粉碎至3~10um的粉末,填充剂用可溶性淀粉、葡萄糖、蔗糖、乳糖、甘露醇、微晶纤维素中的一种或几种,该专利申请存在产品在原花青素含量低、原花青素易降解、冲饮时出现不溶性杂质、沉淀,褪色快等缺点。
中国专利申请201410186746.6一种黑果枸杞泡腾片,是将黑果枸杞鲜果经过冷冻干燥制成黑果枸杞粉,然后制成黑果枸杞泡腾片,该专利申请存在产品原花青素含量低、原花青素易降解、冲饮时出现不溶性杂质、沉淀等缺点,影响消费者饮用。
上述专利申请均存在一定的缺点,尤其是作为泡腾片产品,在冲饮时出现不溶性杂质和沉淀,产品在冲饮后原花青素快速氧化,褪色快。
在现有技术中还没有采用黑果枸杞提取物生产的原花青素泡腾片。
本发明结合黑果枸杞原花青素微胶囊及其制备方法,研究提高原花青素泡腾片中原花青素的稳定性、提高泡腾片的澄清度、口感及其应用。
发明内容
本发明的目的是为了解决饮时出现不溶性杂质和沉淀,产品在冲饮后原花青素快速氧化,褪色快及在生产和贮存过程中原花青素易降解导致利用率低的问题,提供一种黑果枸杞泡腾片的生产方法。
本发明提供了一种黑果枸杞泡腾片,包含有:含量介于40%至50%重量百分比的黑果枸杞原花青素微胶囊、含量介于0.1%至1%重量百分比的抗氧化剂、含量介于20%至40%重量百分比的碱源、含量介于20%至50%重量百分比的酸源、含量介于0.01%至0.05%重量百分比的矫味剂、以及含量介于2%至4%重量百分比的PEG6000。
所述的抗氧化剂选自没食子酸丙酯或维生素C中的一种或两种的混合物;所述碱源选自碳酸氢钠或碳酸钠中的一种或两种混合物;所述酸源选自柠檬酸或富马酸或维生素C中的一种或多种混合物;所述矫味剂选自阿斯巴甜或甜菊糖苷中的一种或两种混合物。
优选的,用于黑果枸杞泡腾片包括有:
含量42.5%的黑果枸杞原花青素微胶囊;
含量0.25%的维生素C;
含量32.5%的碳酸氢钠;
含量25%的柠檬酸;
含量0.03%的甜菊糖苷;
含量4%的PEG6000。
本发明亦有关于黑果枸杞中原花青素提取的方法。
本发明黑果枸杞中原花青素提取的方法,包括有:剔除新鲜黑果枸杞或黑果枸杞干果中未成熟果实、泥沙、石头和其他杂质;挑选后的黑果枸杞用纯化水洗涤2~3次,沥干水分;在盛放黑果枸杞的带搅拌的容器中按重量百分比加入1∶7~15的纯化水,常温搅拌浸提20~60min收集提取液;再按黑果枸杞重量百分比加入5~10倍的纯化水常温搅拌浸提30~60min,取提取液,合并两次提取液;提取液减压浓缩,温度40~55℃,真空度-0.06~-0.08Mpa,浓缩至膏状;减压干燥,温度40~50℃,真空度-0.6~-0.8Mpa,干燥至水份≤8%;干燥后的物料粉碎,过筛,取80~100筛粉即得黑果枸杞原花青素粉。
优选的,用于制备黑果枸杞原花青素的方法包括有:
剔除新鲜黑果枸杞或黑果枸杞干果中未成熟果实、泥沙、石头和其他杂质;挑选后的黑果枸杞用纯化水洗涤3次,沥干水分;
在盛放黑果枸杞的带搅拌的容器中按重量百分比加入10倍的纯化水,常温搅拌浸提40min收集提取液;
再按黑果枸杞重量百分比加入8倍的纯化水常温搅拌浸提60min,取提取液,合并两次提取液;
提取液减压浓缩,温度50℃,真空度-0.06Mpa,浓缩至膏状;
减压干燥,温度45℃,真空度-0.08Mpa,干燥至水份≤8%;
干燥后的物料粉碎,过筛,取100筛粉即得黑果枸杞原花青素粉。
本发明亦提供黑果枸杞原花青素微胶囊的制备方法。
本发明黑果枸杞原花青素微胶囊的制备方法包括有:将黑果枸杞原花青素粉末加入pH值为4.5~6.5的磷酸缓冲液溶解,制得质量分数为50%~90%原花青素溶液;取海藻酸钠,用pH值为4.5~6.5的磷酸缓冲液加热溶解,制得质量分数为1%~3.5%的海藻酸钠溶液,冷却至室温;将制好的原花青素溶液和海藻酸钠溶液充分混合均匀;将混合溶液通过蠕动泵之末端针孔以10~60滴/min匀速滴入质量分数为0.1%~2.5%的CaCl2溶液,形成胶珠,制得的凝胶珠继续浸泡在CaCl2溶液中,在0~4℃下静置硬化1~3h;过滤,将凝聚珠先用生理盐水洗涤2~3次,再用纯化水洗涤2~5次以去除CaCl2的苦味;将清洗后的凝聚珠倒入20r/min~80r/min、质量分数为0.2%~5%的壳聚糖溶液中覆膜15分钟;过滤,覆膜后的凝聚珠返浸质量分数为1%~3.5%的海藻酸钠溶液反应3min~10min,以中和表面电荷;生理盐水洗涤1~2次,纯化水洗涤2~3次后,过滤,35~50℃干燥8~16h,得黑果枸杞原花青素微胶囊。
优选的,用于制备黑果枸杞原花青素微胶囊的方法包括有:
将黑果枸杞原花青素粉末加入pH值为5.5的磷酸缓冲液溶解,制得质量分数为90%原花青素溶液;
取海藻酸钠,用pH值为5.5的磷酸缓冲液加热溶解,制得质量分数为1%的海藻酸钠溶液,冷却至室温;
将制好的原花青素溶液和海藻酸钠溶液充分混合均匀;
将混合溶液通过蠕动泵之末端针孔以45滴/min匀速滴入质量分数为1.5%的CaCl2溶液,形成胶珠,制得的凝胶珠继续浸泡在CaCl2溶液中,在4℃下静置硬化0.5h;
过滤,将凝聚珠先用生理盐水洗涤2次,再用纯化水洗涤4次以去除CaCl2的苦味;
将清洗后的凝聚珠倒入40r/min、质量分数为1.5%的壳聚糖溶液中覆膜15分钟;
过滤,覆膜后的凝聚珠返浸质量分数为1%的海藻酸钠溶液反应5min,以中和表面电荷;
生理盐水洗涤2次,纯化水洗涤3次后,过滤,40℃干燥12h,得黑果枸杞原花青素微胶囊。
原花青素微胶囊化的意义就在于:①能有效地降低原花青素的pH值、氧气、湿度、热、光和其它物质等外界环境因素的反应活性,有效地防止这些外界环境因素对原花青素的破坏等不良影响;②减少原花青素向环境的扩散,抑制原花青素氧化降解,提高其稳定性,使品质保持持久;③能人为而有效地控制原花青素的释放,使原花青素效能得到最大限度地发挥;④掩盖原花青素的涩味,改善原花青素的口感和味觉,使其“良药不苦口,美食味更佳”。采用微胶囊技术制得的产品有良好的功能性质和贮存稳定性,使用方便,可以解决传统工艺所不能解决的众多问题。
本发明还有关于黑果枸杞原花青素泡腾片的制备方法。
本发明黑果枸杞原花青素泡腾片的制备方法,包括有:取原料2%~4%重量百分比的PEG6000,分为2份,40%~50%重量百分比的黑果枸杞原花青素微胶囊分为等量的2份;取一份PEG6000,熔融,加入20~40%的碱源,搅拌均匀,冷却,粉碎过筛,取80~100筛粉和黑果枸杞原花青素微胶囊一份,混合均匀后干法制粒,取20~40目筛粉,干燥;取剩余的PEG6000,熔融,加入20~50%重量百分比的酸源和0.01%~0.05%重量百分比的矫味剂搅拌均匀,冷却,粉碎过筛,取80~100筛粉和另一份黑果枸杞原花青素微胶囊及0.1%~1%重量百分比的抗氧化剂,混合均匀后干法制粒,取20~40目筛粉,干燥;将两种干燥粒充分混匀,压片制得黑果枸杞原花青素泡腾片。
优选的,用于制备黑果枸杞原花青素泡腾片的方法包括有:
取原料4%重量百分比的PEG6000,分为2份,42.5%重量百分比的黑果枸杞原花青素微胶囊分为等量的2份;
取一份PEG6000,熔融,加入32.5%的碳酸氢钠,搅拌均匀,冷却,粉碎过筛,取100筛粉和黑果枸杞原花青素微胶囊一份,混合均匀后干法制粒,取20目筛粉,干燥;
取剩余的PEG6000,熔融,加入25%重量百分比的柠檬酸、0.03%重量百分比的甜菊糖苷及0.25%重量百分比的维生素C搅拌均匀,冷却,粉碎过筛,取100筛粉和另一份黑果枸杞原花青素微胶囊,混合均匀后干法制粒,取20目筛粉,干燥;
将两种干燥粒充分混匀,压片制得黑果枸杞原花青素泡腾片。
通过上述方法生产可制得原花青素含量高、抗氧化能力强的一种黑果枸杞泡腾片。
本发明的优点是:本发明生产方法简单,成本低,原花青素提取率达92%以上,制备的产品便于携带,附加值高,无有机溶剂残留,解决了成本高、原花青素易降解、泡腾片的澄清度差的问题。
具体实施方式
以下实施例用于说明本发明,但不用来限制本发明的范围。
(一)黑果枸杞原花青素的提取
实施例1
精选100kg黑果枸杞干果,用纯化水冲洗干净,取样以儿茶素为标准品,采用盐酸-香草醛比色法进行测定,测得原花青素含量为4.86g/100g。
将清洗干净的黑果枸杞100kg置入提取罐中,加入1500kg的纯化水、0.03kg的抗坏血酸和0.5kg的柠檬酸,常温下提取20min得提取液1490kg,取出提取液,再向黑果枸杞提取渣的提取罐中加入1000kg的纯化水常温下提取60min得提取液985kg,合并两次提取液2475kg;将上述合并的提取液在温度45℃,真空度-0.06Mpa条件下浓缩,得浸膏97.5kg;向浸膏中按重量百分比0.3%加入0.35kg的柠檬酸,在温度为45℃,真空度-0.08Mpa条件下干燥得水分含量为5%的黑果枸杞提取物8.43kg,粉碎至100目,即得原花青素粉。
取成品100克,以儿茶素为标准品,采用盐酸-香草醛比色法测得原花青素含量为49g/100g,经测算通过本实施方法可使黑果枸杞中原花青素的提取率达92.9%。
实施例2
精选100kg黑果枸杞干果,用纯化水冲洗干净,取样以儿茶素为标准品,采用盐酸-香草醛比色法进行测定,测得原花青素含量为4.86g/100g。
将清洗干净的黑果枸杞100kg置入提取罐中,加入700kg的纯化水、0.02kg的抗坏血酸和0.4kg的柠檬酸,常温下提取60min得提取液675kg,取出提取液,再向黑果枸杞提取渣的提取罐中加入500kg的纯化水常温下提取30min得提取液481kg,合并两次提取液1156kg;将上述合并的提取液在温度55℃,真空度-0.06Mpa条件下浓缩,得浸膏78.3kg;向浸膏中按重量百分比0.3%加入0.15kg的柠檬酸,在温度为55℃,真空度-0.06Mpa条件下干燥得水分含量为6.2%的黑果枸杞提取物7.69kg,粉碎至100目,即得原花青素粉。
取成品100克,以儿茶素为标准品,采用盐酸-香草醛比色法测得原花青素含量为46g/100g,经测算通过本实施方法可使黑果枸杞中原花青素的提取率达90.2%。
(二)黑果枸杞原花青素微胶囊的制备
实施例3
将黑果枸杞原花青素粉末加入pH值为4.5的磷酸缓冲液溶解,制得质量分数为50%原花青素溶液;取海藻酸钠,用pH值为4.5的磷酸缓冲液加热溶解,制得质量分数为1%的海藻酸钠溶液,冷却至室温;将制好的原花青素溶液和海藻酸钠溶液充分混合均匀;将混合溶液通过蠕动泵之末端针孔以10滴/min匀速滴入质量分数为0.1%的CaCl2溶液,形成胶珠,制得的凝胶珠继续浸泡在CaCl2溶液中,在0℃下静置硬化1h;过滤,将凝聚珠先用生理盐水洗涤2次,再用纯化水洗涤2次以去除CaCl2的苦味;将清洗后的凝聚珠倒入20r/min、质量分数为0.2%的壳聚糖溶液中覆膜15分钟;过滤,覆膜后的凝聚珠返浸质量分数为1%的海藻酸钠溶液反应3min,以中和表面电荷;生理盐水洗涤1次,纯化水洗涤2次后,过滤,45℃干燥16h,得黑果枸杞原花青素微胶囊。
实施例4
将黑果枸杞原花青素粉末加入pH值为6.5的磷酸缓冲液溶解,制得质量分数为95%原花青素溶液;取海藻酸钠,用pH值为6.5的磷酸缓冲液加热溶解,制得质量分数为3.5%的海藻酸钠溶液,冷却至室温;将制好的原花青素溶液和海藻酸钠溶液充分混合均匀;将混合溶液通过蠕动泵之末端针孔以60滴/min匀速滴入质量分数为2.5%的CaCl2溶液,形成胶珠,制得的凝胶珠继续浸泡在CaCl2溶液中,在4℃下静置硬化3h;过滤,将凝聚珠先用生理盐水洗涤3次,再用纯化水洗涤5次以去除CaCl2的苦味;将清洗后的凝聚珠倒入80r/min、质量分数为5%的壳聚糖溶液中覆膜15分钟;过滤,覆膜后的凝聚珠返浸质量分数为3.5%的海藻酸钠溶液反应10min,以中和表面电荷;生理盐水洗涤2次,纯化水洗涤3次后,过滤,55℃干燥8h,得黑果枸杞原花青素微胶囊。
(三)黑果枸杞原花青素泡腾片及其制备
实施例5
取原料0.3kg PEG6000,分为2份,4.0kg黑果枸杞原花青素微胶囊分为等量的2份;取一份PEG6000,熔融,加入3.25kg碳酸氢钠,搅拌均匀,冷却,粉碎过筛,取80筛粉和黑果枸杞原花青素微胶囊一份,混合均匀后干法制粒,取20目筛粉,干燥;取另一份PEG6000,熔融,加入2.5kg柠檬酸和0.003kg甜菊糖苷搅拌均匀,冷却,粉碎过筛,取80筛粉和另一份黑果枸杞原花青素微胶囊及0.01kg维生素C,混合均匀后干法制粒,取20目筛粉,干燥;将两种干燥粒充分混匀,压片制得黑果枸杞原花青素泡腾片10.0kg。
抽样10克,以儿茶素为标准品,采用盐酸-香草醛比色法测得原花青素含量为21.4g/100g。
实施例6
取原料0.4kg PEG6000,分为2份,5.0kg黑果枸杞原花青素微胶囊分为等量的2份;取一份PEG6000,熔融,加入2.6kg碳酸钠,搅拌均匀,冷却,粉碎过筛,取100筛粉和黑果枸杞原花青素微胶囊一份,混合均匀后干法制粒,取20目筛粉,干燥;取另一份PEG6000,熔融,加入0.5kg维生素C和1.5kg富马酸和0.005kg阿斯巴甜搅拌均匀,冷却,粉碎过筛,取100筛粉和另一份黑果枸杞原花青素微胶囊,混合均匀后干法制粒,取40目筛粉,干燥;将两种干燥粒充分混匀,压片制得黑果枸杞原花青素泡腾片10.0kg。
抽样10克,以儿茶素为标准品,采用盐酸-香草醛比色法测得原花青素含量为26.1g/100g。
Claims (8)
1.一种黑果枸杞花青素泡腾片,其特征在于,所述泡腾片由以下组分组成,各组重量百分比为:黑果枸杞花青素微胶囊40%~50%、抗氧化剂0.1%~1%、碱源20%~40%、酸源20%~50%、矫味剂0.01%~0.05%、聚乙二醇60002~4%。
2.根据权利要求1所述的一种黑果枸杞花青素泡腾片,其特征在于:所述的黑果枸杞花青素微胶囊的制备步骤包括:
(1)将黑果枸杞花青素粉末加入pH值为4.5~6.5的磷酸缓冲液溶解,制得质量分数为50%~95%花青素溶液;
(2)取海藻酸钠,用pH值为4.5~6.5的磷酸缓冲液加热溶解,制得质量分数为1%~3.5%的海藻酸钠溶液,冷却至室温;
(3)将制好的花青素溶液和海藻酸钠溶液充分混合均匀;
(4)将混合溶液通过蠕动泵之末端针孔以10~60滴/min匀速滴入质量分数为0.1%~2.5%的CaCl2溶液,形成胶珠,制得的凝胶珠继续浸泡在CaCl2溶液中,在0~4℃下静置硬化1~3h;
(5)过滤,将凝聚珠先用生理盐水洗涤2~3次,再用纯化水洗涤2~5次以去除CaCl2的苦味;
(6)将清洗后的凝聚珠倒入20r/min~80 r/min、质量分数为0.2%~5%的壳聚糖溶液中覆膜15分钟;
(7)过滤,覆膜后的凝聚珠返浸质量分数为1%~3.5%的海藻酸钠溶液反应3min~10min,以中和表面电荷;
(8)生理盐水洗涤1~2次,纯化水洗涤2~3次后,过滤,45~55℃干燥8~16h,得黑果枸杞原花青素微胶囊。
3.根据权利要求1所述的一种黑果枸杞花青素泡腾片,其特征在于:所述的抗氧化剂选自没食子酸丙酯或维生素C中的一种或两种的混合物。
4.根据权利要求1所述的一种黑果枸杞花青素泡腾片,其特征在于:所述碱源选自碳酸氢钠或碳酸钠中的一种或两种混合物。
5.根据权利要求1所述的一种黑果枸杞花青素泡腾片,其特征在于:所述酸源选自柠檬酸或富马酸或维生素C中的一种或多种混合物。
6.根据权利要求1所述的一种黑果枸杞花青素泡腾片,其特征在于:所述矫味剂选自阿巴斯甜或甜菊糖苷中的一种或两种混合物。
7.根据权利要求2所述的一种黑果枸杞花青素泡腾片,其特征在于,所述黑果枸杞花青素的制备方法如下:
(1)剔除新鲜黑果枸杞或黑果枸杞干果中未成熟果实、泥沙、石头和其他杂质;
(2)挑选后的黑果枸杞用纯化水洗涤2~3次,沥干水分;
(3)在盛放黑果枸杞的带搅拌的容器中按重量比加入1∶7~15的纯化水,常温搅拌浸提20~60min收集提取液;再按黑果枸杞重量比加入5~10倍的纯化水常温搅拌浸提30~60min,取提取液,合并两次提取液;
(4)提取液减压浓缩,温度45~55℃,真空度-0.06~-0.08Mpa,浓缩至膏状;
(5)浸膏减压干燥,温度45~55℃,真空度-0.06~-0.08Mpa,干燥至水份≤8%;
(6)干燥后的物料粉碎,过筛,取80~100筛粉即得黑果枸杞花青素粉。
8.根据权利要求1-7所述的一种黑果枸杞花青素泡腾片,其特征在于:其制备方法如下:
(1)取原料2%~4%聚乙二醇6000,分为2份,黑果枸杞花青素微胶囊20%~50%分为等量的2份;
(2)取一份PEG6000,熔融,加入20~40%的碱源,搅拌均匀,冷却,粉碎过筛,取80~100筛粉和黑果枸杞花青素微胶囊一份,混合均匀后干法制粒,取20~40目筛粉,干燥;
(3)取剩余的PEG6000,熔融,加入20~50%的酸源和0.01%~0.05%矫味剂搅拌均匀,冷却,粉碎过筛,取80~100筛粉和另一份黑果枸杞花青素微胶囊,混合均匀后干法制粒,取20~40目筛粉,干燥;
(4)将两种干燥粒充分混匀,压片制得黑果枸杞花青素泡腾片。
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