CN104366648A - 甜橙vc泡腾片 - Google Patents
甜橙vc泡腾片 Download PDFInfo
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- CN104366648A CN104366648A CN201410559726.9A CN201410559726A CN104366648A CN 104366648 A CN104366648 A CN 104366648A CN 201410559726 A CN201410559726 A CN 201410559726A CN 104366648 A CN104366648 A CN 104366648A
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- Prior art keywords
- effervescent tablet
- sweet orange
- lactose
- milk sugar
- citric acid
- Prior art date
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- 239000007938 effervescent tablet Substances 0.000 title claims abstract description 23
- 235000005976 Citrus sinensis Nutrition 0.000 title claims abstract description 19
- 240000002319 Citrus sinensis Species 0.000 title claims abstract description 19
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 title abstract 16
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 title abstract 8
- 229930003268 Vitamin C Natural products 0.000 title abstract 8
- 235000019154 vitamin C Nutrition 0.000 title abstract 8
- 239000011718 vitamin C Substances 0.000 title abstract 8
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 41
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Chemical compound OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 claims abstract description 27
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- 239000000605 aspartame Substances 0.000 claims abstract description 11
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- HQKMJHAJHXVSDF-UHFFFAOYSA-L magnesium stearate Chemical compound [Mg+2].CCCCCCCCCCCCCCCCCC([O-])=O.CCCCCCCCCCCCCCCCCC([O-])=O HQKMJHAJHXVSDF-UHFFFAOYSA-L 0.000 abstract 2
- FBPFZTCFMRRESA-FSIIMWSLSA-N D-Glucitol Natural products OC[C@H](O)[C@H](O)[C@@H](O)[C@H](O)CO FBPFZTCFMRRESA-FSIIMWSLSA-N 0.000 abstract 1
- UIIMBOGNXHQVGW-DEQYMQKBSA-M Sodium bicarbonate-14C Chemical compound [Na+].O[14C]([O-])=O UIIMBOGNXHQVGW-DEQYMQKBSA-M 0.000 abstract 1
- YGCFIWIQZPHFLU-UHFFFAOYSA-N acesulfame Chemical compound CC1=CC(=O)NS(=O)(=O)O1 YGCFIWIQZPHFLU-UHFFFAOYSA-N 0.000 abstract 1
- 229960005164 acesulfame Drugs 0.000 abstract 1
- WQZGKKKJIJFFOK-PHYPRBDBSA-N alpha-D-galactose Chemical compound OC[C@H]1O[C@H](O)[C@H](O)[C@@H](O)[C@H]1O WQZGKKKJIJFFOK-PHYPRBDBSA-N 0.000 abstract 1
- 235000019359 magnesium stearate Nutrition 0.000 abstract 1
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- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 5
- 239000002253 acid Substances 0.000 description 5
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- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 description 4
- 229910001424 calcium ion Inorganic materials 0.000 description 4
- -1 calcium ion iron ion Chemical class 0.000 description 4
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- 229910001868 water Inorganic materials 0.000 description 4
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 3
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- 235000013373 food additive Nutrition 0.000 description 3
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- 229910052742 iron Inorganic materials 0.000 description 3
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- 238000012545 processing Methods 0.000 description 3
- 239000007787 solid Substances 0.000 description 3
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 2
- BHPQYMZQTOCNFJ-UHFFFAOYSA-N Calcium cation Chemical compound [Ca+2] BHPQYMZQTOCNFJ-UHFFFAOYSA-N 0.000 description 2
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 description 2
- RTZKZFJDLAIYFH-UHFFFAOYSA-N Diethyl ether Chemical compound CCOCC RTZKZFJDLAIYFH-UHFFFAOYSA-N 0.000 description 2
- 239000003963 antioxidant agent Substances 0.000 description 2
- 230000003078 antioxidant effect Effects 0.000 description 2
- 235000006708 antioxidants Nutrition 0.000 description 2
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- 239000011575 calcium Substances 0.000 description 2
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- 206010012601 diabetes mellitus Diseases 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 235000013402 health food Nutrition 0.000 description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 150000003839 salts Chemical class 0.000 description 2
- 229910000029 sodium carbonate Inorganic materials 0.000 description 2
- 235000019640 taste Nutrition 0.000 description 2
- 239000002562 thickening agent Substances 0.000 description 2
- 244000144730 Amygdalus persica Species 0.000 description 1
- 244000189799 Asimina triloba Species 0.000 description 1
- 235000006264 Asimina triloba Nutrition 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- 102100026189 Beta-galactosidase Human genes 0.000 description 1
- 235000004936 Bromus mango Nutrition 0.000 description 1
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- 208000002177 Cataract Diseases 0.000 description 1
- KRKNYBCHXYNGOX-UHFFFAOYSA-K Citrate Chemical compound [O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O KRKNYBCHXYNGOX-UHFFFAOYSA-K 0.000 description 1
- 241000207199 Citrus Species 0.000 description 1
- 235000005979 Citrus limon Nutrition 0.000 description 1
- 244000276331 Citrus maxima Species 0.000 description 1
- 235000001759 Citrus maxima Nutrition 0.000 description 1
- 244000131522 Citrus pyriformis Species 0.000 description 1
- 235000004237 Crocus Nutrition 0.000 description 1
- 241000596148 Crocus Species 0.000 description 1
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- DOOTYTYQINUNNV-UHFFFAOYSA-N Triethyl citrate Chemical compound CCOC(=O)CC(O)(C(=O)OCC)CC(=O)OCC DOOTYTYQINUNNV-UHFFFAOYSA-N 0.000 description 1
- 235000009754 Vitis X bourquina Nutrition 0.000 description 1
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- LPQOADBMXVRBNX-UHFFFAOYSA-N ac1ldcw0 Chemical compound Cl.C1CN(C)CCN1C1=C(F)C=C2C(=O)C(C(O)=O)=CN3CCSC1=C32 LPQOADBMXVRBNX-UHFFFAOYSA-N 0.000 description 1
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Classifications
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
-
- 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
-
- 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
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Molecular Biology (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
本发明公开了一种甜橙VC泡腾片,组成及重量比为:柠檬酸10-30%,碳酸氢钠8-25%,乳糖5-20%,山梨糖醇10-30%,阿斯巴甜1-3%,安赛蜜0.5-2%,VC2.5%,β-胡萝卜素0.1-3%,香精1-2%,硬脂酸镁1-3%。本发明的甜橙VC泡腾片,使用乳糖作为原料加工VC泡腾片,乳糖属于多糖,可以分解为葡萄糖和半乳糖,营养丰富,甜度适中。并增加了一定量的β-胡萝卜素,对乳糖在分解过程中分解成的半乳糖的吸收有一定的保护作用。
Description
技术领域
本发明涉及食品领域,特别涉及一种甜橙VC泡腾片。
背景技术
现有的VC泡腾片一般都是以葡萄糖为原料加工而成,葡萄糖属于单糖,而且食用后容易上火,所以一般不建议多食。而泡腾片作为一种日常的饮品通常应该是可以每天饮用的,针对这种情况我们需要研制一种可以日常饮用,而且效果好不易上火的VC泡腾片。
发明内容
本发明的目的是提供一种口感好,营养丰富,可以日常饮用,并且不易上火的甜橙VC泡腾片。
为实现上述目的,本发明提供了一种甜橙VC泡腾片,组成及重量比为:柠檬酸10-30%,碳酸氢钠8-25%,乳糖5-20%,山梨糖醇10-30%,阿斯巴甜1-3%,安赛蜜0.5-2%,VC2.5%,β-胡萝卜素0.1-3%,香精1-2%,硬脂酸镁1-3%。
作为本发明的优选技术方案,柠檬酸15-25%,碳酸氢钠15-25%,乳糖10-15%,山梨糖醇20-30%,阿斯巴甜1-3%,安赛蜜0.5-2%,VC2.5%,β-胡萝卜素1-2.5%,香精1-2%,硬脂酸镁1-3%。
本发明的甜橙VC泡腾片,使用乳糖作为原料加工VC泡腾片,乳糖属于多糖,可以分解为葡萄糖和半乳糖,营养丰富,甜度适中。并增加了一定量的β-胡萝卜素,对乳糖在分解过程中分解成的半乳糖的吸收有一定的保护作用。
本发明的甜橙VC泡腾片,口感好,水果味甜橙味,营养丰富,可以日常饮用,并且不易上火,有利于钙离子铁离子等的吸收,是既营养又保健的保健食品。
具体实施方式
下面详细说明本发明的优选技术方案。
实施例一
本发明的甜橙VC泡腾片,组成及重量比为:柠檬酸25%,碳酸氢钠22%,乳糖13%,山梨糖醇25%,阿斯巴甜3%,安赛蜜2%,VC2.5%,β-胡萝卜素2.5%,香精2%,硬脂酸镁3%。
实施例二
本发明的甜橙VC泡腾片,组成及重量比为:柠檬酸26%,碳酸氢钠25%,乳糖12%,山梨糖醇26%,阿斯巴甜3%,安赛蜜2%,VC2.5%,β-胡萝卜素0.5%,香精1%,硬脂酸镁2%。
实施例三
本发明的甜橙VC泡腾片,组成及重量比为:柠檬酸26%,碳酸氢钠25%,乳糖12%,山梨糖醇26%,阿斯巴甜2%,安赛蜜1%,VC2.5%,β-胡萝卜素2.5%,香精1%,硬脂酸镁2%。
本发明的甜橙VC泡腾片,使用乳糖作为原料加工VC泡腾片,乳糖属于多糖,可以分解为葡萄糖和半乳糖,营养丰富,甜度适中。并增加了一定量的β-胡萝卜素,对乳糖在分解过程中分解成的半乳糖的吸收有一定的保护作用。
柠檬酸:因为柠檬酸有温和爽快的酸味,普遍用于各种饮料、汽水、葡萄酒、糖果、点心、饼干、罐头果汁、乳制品等食品的制造。在所有有机酸的市场中,柠檬酸市场占有率 70%以上。无水柠檬酸大量用于固体饮料。柠檬酸的盐类如柠檬酸钙和柠檬酸铁是某些食品中需要添加钙离子和铁离子的强化剂。柠檬酸的酯类如柠檬酸三乙酯可作无毒增塑剂,制造食品包装用塑料薄膜,是饮料和食品行业的酸味剂,防腐剂。
碳酸氢钠(NaHCO₃)(Sodium Bicarbonate):白色细小晶体,在水中的溶解度小于碳酸钠。固体50℃以上开始逐渐分解生成碳酸钠、二氧化碳和水,270℃时完全分解。碳酸氢钠是强碱与弱酸中和后生成的酸式盐,溶于水时呈现弱碱性。此特性可使其作为食品制作过程中的膨松剂。
乳糖甜度是蔗糖的约六分之一,乳中2-8%的固体成分为乳糖。乳糖在乳酸菌的作用下,分解成半乳糖和葡萄糖,为人类提供营养、提供能源。乳糖有利于钙的吸收。对乳制品组织状态有重要影响。乳糖在肠道内不易被分解,可在肠道内长时间滞留。乳糖经乳糖酶作用后形成有机酸,会使肠道PH值下降,在酸的作用下可促进钙离子的吸收。另外,乳糖分解后形成的葡萄糖也有促进钙质吸收的作用。
山梨糖醇可由葡萄糖还原而制取,在梨、桃、苹果中广泛分布,含量约为1%~2%。其甜度与葡萄糖相当,但能给人以浓厚感。在体内被缓慢地吸收利用,且血糖值不增加。其还是比较好的保湿剂和界面活性剂。它是在日本最早允许作为食品添加剂使用的糖醇之一,用于提高食品保湿性,或作为稠化剂之用。可作甜味剂,是一种营养性甜味剂、湿润剂、螯合剂和稳定剂。是一种具有保湿功能的特殊甜味剂。
阿斯巴甜是一种非营养型甜味剂,不致龋齿、甜味纯正、吸湿性低,没有发黏现象,不会引起血糖的明显升高,适合糖尿病患者食用。 它比一般的糖甜约200倍,又比一般蔗糖含更少的热量;阿斯巴甜的甜味与糖相比较,可延缓及持续较长的时间。阿斯巴甜安全性明确,被所谓的联合国食品添加剂委员会列为GRAS级(一般公认为安全的),为所有代糖中对人体安全研究最为彻底的产品,至今已有世界各地100多个国家的6000多种产品中19年的成功使用经验。甜味纯正,具有和蔗糖极其近似的清爽甜味,无苦涩后味和金属味,是迄今开发成功的甜味最接近蔗糖的甜味剂。与香精混合,具有极佳的增效性,尤其是对酸性的柑桔、柠檬、柚子等,能使香味持久、减少芳香剂用量。蛋白质成分,可被人体自然吸收分解。
安赛蜜是一种食品添加剂,是化学品,类似于糖精,易溶于水,增加食品甜味的,没有营养,口感好,无热量,具有在人体内不代谢、不吸收(是中老年人、肥胖病人、糖尿病患者理想的甜味剂),对热和酸稳定性好等特点,是当前世界上第四代合成甜味剂。它和其它甜味剂混合使用能产生很强的协同效应,一般浓度下可增加甜度30%~50%。安赛蜜具有强烈甜味,甜度约为蔗糖的130倍,呈味性质与糖精相似。高浓度时有苦味。
β—胡萝卜素(C40H56)是类胡萝卜素之一,也是橘黄色脂溶性化合物,它是自然界中最普遍存在也是最稳定的天然色素。许多天然食物中例如:绿色蔬菜、甘薯、胡萝卜、菠菜、木瓜、芒果等,皆存有丰富的β—胡萝卜素。β—胡萝卜素是一种抗氧化剂,具有解毒作用,是维护人体健康不可缺少的营养素,在抗癌、预防心血管疾病、白内障及抗氧化上有显著的功能,并进而防止老化和衰老引起的多种退化性疾病。
硬脂酸镁为白色轻松无砂性的细粉;微有特臭;与皮肤接触有滑腻感。本品在水、乙醇或乙醚中不溶,主要用作润滑剂、抗粘剂、助流剂。特别适宜油类、浸膏类药物的制粒,制成的颗粒具有很好的流动性和可压性。在直接压片中用作助流剂。还可作为助滤剂、澄清剂和滴泡剂,以及液体制剂的助悬剂、增稠剂。
本发明的甜橙VC泡腾片,口感好,水果味甜橙味,营养丰富,可以日常饮用,并且不易上火,有利于钙离子铁离子等的吸收,是既营养又保健的保健食品。
Claims (2)
1.一种甜橙VC泡腾片,其特征在于组成及重量比为:柠檬酸10-30%,碳酸氢钠8-25%,乳糖5-20%,山梨糖醇10-30%,阿斯巴甜1-3%,安赛蜜0.5-2%,VC2.5%,β-胡萝卜素0.1-3%,香精1-2%,硬脂酸镁1-3%。
2.如权利要求1所述的甜橙VC泡腾片,其特征在于组成及重量比为:柠檬酸15-25%,碳酸氢钠15-25%,乳糖10-15%,山梨糖醇20-30%,阿斯巴甜1-3%,安赛蜜0.5-2%,VC2.5%,β-胡萝卜素1-2.5%,香精1-2%,硬脂酸镁1-3%。
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