CN105011321A - Instant burdock effervescent tablet - Google Patents
Instant burdock effervescent tablet Download PDFInfo
- Publication number
- CN105011321A CN105011321A CN201510494936.9A CN201510494936A CN105011321A CN 105011321 A CN105011321 A CN 105011321A CN 201510494936 A CN201510494936 A CN 201510494936A CN 105011321 A CN105011321 A CN 105011321A
- Authority
- CN
- China
- Prior art keywords
- burdock
- instant
- acid
- effervescent tablet
- powder
- Prior art date
- 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.)
- Granted
Links
- 235000003130 Arctium lappa Nutrition 0.000 title claims abstract description 104
- 235000008078 Arctium minus Nutrition 0.000 title claims abstract description 104
- 239000007938 effervescent tablet Substances 0.000 title claims abstract description 24
- 240000005528 Arctium lappa Species 0.000 title description 73
- 239000002253 acid Substances 0.000 claims abstract description 27
- 239000000843 powder Substances 0.000 claims abstract description 26
- 239000003513 alkali Substances 0.000 claims abstract description 19
- 238000002360 preparation method Methods 0.000 claims abstract description 19
- 239000002994 raw material Substances 0.000 claims abstract description 14
- 238000000034 method Methods 0.000 claims abstract description 11
- 238000004806 packaging method and process Methods 0.000 claims abstract description 7
- 238000002156 mixing Methods 0.000 claims abstract description 5
- 241000208843 Arctium Species 0.000 claims abstract 33
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 21
- 239000003826 tablet Substances 0.000 claims description 16
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 16
- 239000002002 slurry Substances 0.000 claims description 13
- 239000002245 particle Substances 0.000 claims description 12
- 239000000203 mixture Substances 0.000 claims description 11
- 239000011122 softwood Substances 0.000 claims description 11
- 238000005469 granulation Methods 0.000 claims description 9
- 230000003179 granulation Effects 0.000 claims description 9
- GVJHHUAWPYXKBD-UHFFFAOYSA-N (±)-α-Tocopherol Chemical compound OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 claims description 8
- 239000007788 liquid Substances 0.000 claims description 8
- 238000010009 beating Methods 0.000 claims description 7
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 claims description 6
- 238000009835 boiling Methods 0.000 claims description 6
- 238000005507 spraying Methods 0.000 claims description 6
- -1 Cobastab Chemical compound 0.000 claims description 5
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 claims description 5
- 235000013399 edible fruits Nutrition 0.000 claims description 5
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 claims description 5
- 238000009928 pasteurization Methods 0.000 claims description 5
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 claims description 5
- 229960002675 xylitol Drugs 0.000 claims description 5
- 235000010447 xylitol Nutrition 0.000 claims description 5
- 239000000811 xylitol Substances 0.000 claims description 5
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 claims description 4
- 229920001353 Dextrin Polymers 0.000 claims description 4
- 239000004375 Dextrin Substances 0.000 claims description 4
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 claims description 4
- 229930003427 Vitamin E Natural products 0.000 claims description 4
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 claims description 4
- 235000019425 dextrin Nutrition 0.000 claims description 4
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 claims description 4
- 239000001630 malic acid Substances 0.000 claims description 4
- 235000011090 malic acid Nutrition 0.000 claims description 4
- 238000004519 manufacturing process Methods 0.000 claims description 4
- 238000010298 pulverizing process Methods 0.000 claims description 4
- 229940046009 vitamin E Drugs 0.000 claims description 4
- 235000019165 vitamin E Nutrition 0.000 claims description 4
- 239000011709 vitamin E Substances 0.000 claims description 4
- 102000004190 Enzymes Human genes 0.000 claims description 3
- 108090000790 Enzymes Proteins 0.000 claims description 3
- 238000011010 flushing procedure Methods 0.000 claims description 3
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 3
- 230000014759 maintenance of location Effects 0.000 claims description 3
- HRZFUMHJMZEROT-UHFFFAOYSA-L sodium disulfite Chemical compound [Na+].[Na+].[O-]S(=O)S([O-])(=O)=O HRZFUMHJMZEROT-UHFFFAOYSA-L 0.000 claims description 3
- 235000010262 sodium metabisulphite Nutrition 0.000 claims description 3
- 238000010438 heat treatment Methods 0.000 claims description 2
- 238000007873 sieving Methods 0.000 claims description 2
- 235000016709 nutrition Nutrition 0.000 abstract description 6
- 238000004090 dissolution Methods 0.000 abstract description 2
- 239000004615 ingredient Substances 0.000 abstract 3
- 239000002585 base Substances 0.000 abstract 1
- MTHSVFCYNBDYFN-UHFFFAOYSA-N diethylene glycol Chemical compound OCCOCCO MTHSVFCYNBDYFN-UHFFFAOYSA-N 0.000 description 10
- NOESYZHRGYRDHS-UHFFFAOYSA-N insulin Chemical compound N1C(=O)C(NC(=O)C(CCC(N)=O)NC(=O)C(CCC(O)=O)NC(=O)C(C(C)C)NC(=O)C(NC(=O)CN)C(C)CC)CSSCC(C(NC(CO)C(=O)NC(CC(C)C)C(=O)NC(CC=2C=CC(O)=CC=2)C(=O)NC(CCC(N)=O)C(=O)NC(CC(C)C)C(=O)NC(CCC(O)=O)C(=O)NC(CC(N)=O)C(=O)NC(CC=2C=CC(O)=CC=2)C(=O)NC(CSSCC(NC(=O)C(C(C)C)NC(=O)C(CC(C)C)NC(=O)C(CC=2C=CC(O)=CC=2)NC(=O)C(CC(C)C)NC(=O)C(C)NC(=O)C(CCC(O)=O)NC(=O)C(C(C)C)NC(=O)C(CC(C)C)NC(=O)C(CC=2NC=NC=2)NC(=O)C(CO)NC(=O)CNC2=O)C(=O)NCC(=O)NC(CCC(O)=O)C(=O)NC(CCCNC(N)=N)C(=O)NCC(=O)NC(CC=3C=CC=CC=3)C(=O)NC(CC=3C=CC=CC=3)C(=O)NC(CC=3C=CC(O)=CC=3)C(=O)NC(C(C)O)C(=O)N3C(CCC3)C(=O)NC(CCCCN)C(=O)NC(C)C(O)=O)C(=O)NC(CC(N)=O)C(O)=O)=O)NC(=O)C(C(C)CC)NC(=O)C(CO)NC(=O)C(C(C)O)NC(=O)C1CSSCC2NC(=O)C(CC(C)C)NC(=O)C(NC(=O)C(CCC(N)=O)NC(=O)C(CC(N)=O)NC(=O)C(NC(=O)C(N)CC=1C=CC=CC=1)C(C)C)CC1=CN=CN1 NOESYZHRGYRDHS-UHFFFAOYSA-N 0.000 description 6
- 239000000463 material Substances 0.000 description 6
- 150000001875 compounds Chemical class 0.000 description 4
- 102000004877 Insulin Human genes 0.000 description 3
- 108090001061 Insulin Proteins 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 229940125396 insulin Drugs 0.000 description 3
- 238000002372 labelling Methods 0.000 description 3
- XOJVHLIYNSOZOO-SWOBOCGESA-N Arctiin Chemical compound C1=C(OC)C(OC)=CC=C1C[C@@H]1[C@@H](CC=2C=C(OC)C(O[C@H]3[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O3)O)=CC=2)C(=O)OC1 XOJVHLIYNSOZOO-SWOBOCGESA-N 0.000 description 2
- 238000010521 absorption reaction Methods 0.000 description 2
- 206010012601 diabetes mellitus Diseases 0.000 description 2
- 235000013325 dietary fiber Nutrition 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 239000008103 glucose Substances 0.000 description 2
- 235000013402 health food Nutrition 0.000 description 2
- 230000000050 nutritive effect Effects 0.000 description 2
- 235000013824 polyphenols Nutrition 0.000 description 2
- 230000002265 prevention Effects 0.000 description 2
- 230000001835 salubrious effect Effects 0.000 description 2
- NQWVSMVXKMHKTF-JKSUJKDBSA-N (-)-Arctigenin Chemical compound C1=C(OC)C(OC)=CC=C1C[C@@H]1[C@@H](CC=2C=C(OC)C(O)=CC=2)C(=O)OC1 NQWVSMVXKMHKTF-JKSUJKDBSA-N 0.000 description 1
- MIDXCONKKJTLDX-UHFFFAOYSA-N 3,5-dimethylcyclopentane-1,2-dione Chemical compound CC1CC(C)C(=O)C1=O MIDXCONKKJTLDX-UHFFFAOYSA-N 0.000 description 1
- YYGRXNOXOVZIKE-UHFFFAOYSA-N Arctigenin Natural products COC1CCC(CC2COC(=O)C2CC3CCC(O)C(C3)OC)CC1OC YYGRXNOXOVZIKE-UHFFFAOYSA-N 0.000 description 1
- 206010009866 Cold sweat Diseases 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- OIFFJDGSLVHPCW-UHFFFAOYSA-N Guayarol Natural products COc1ccc(CC2C(Cc3ccc(O)c(O)c3)COC2=O)cc1OC OIFFJDGSLVHPCW-UHFFFAOYSA-N 0.000 description 1
- 208000032456 Hemorrhagic Shock Diseases 0.000 description 1
- NQWVSMVXKMHKTF-UHFFFAOYSA-N L-Arctigenin Natural products C1=C(OC)C(OC)=CC=C1CC1C(CC=2C=C(OC)C(O)=CC=2)C(=O)OC1 NQWVSMVXKMHKTF-UHFFFAOYSA-N 0.000 description 1
- 244000131316 Panax pseudoginseng Species 0.000 description 1
- 235000005035 Panax pseudoginseng ssp. pseudoginseng Nutrition 0.000 description 1
- 235000003140 Panax quinquefolius Nutrition 0.000 description 1
- 229920001030 Polyethylene Glycol 4000 Polymers 0.000 description 1
- 206010049771 Shock haemorrhagic Diseases 0.000 description 1
- VMHLLURERBWHNL-UHFFFAOYSA-M Sodium acetate Chemical compound [Na+].CC([O-])=O VMHLLURERBWHNL-UHFFFAOYSA-M 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 230000003266 anti-allergic effect Effects 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 230000001716 anti-fugal effect Effects 0.000 description 1
- 230000003110 anti-inflammatory effect Effects 0.000 description 1
- 230000002141 anti-parasite Effects 0.000 description 1
- 230000000259 anti-tumor effect Effects 0.000 description 1
- 230000000840 anti-viral effect Effects 0.000 description 1
- 239000003096 antiparasitic agent Substances 0.000 description 1
- BPYGTFFYYOWDBC-LOVSFRALSA-N arctiin Natural products COc1ccc(C[C@H]2COC(=O)[C@@H]2Cc3ccc(O[C@@H]4O[C@H](C)[C@@H](O)[C@H](O)[C@H]4O)c(OC)c3)cc1OC BPYGTFFYYOWDBC-LOVSFRALSA-N 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 230000033228 biological regulation Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 235000013736 caramel Nutrition 0.000 description 1
- 239000000084 colloidal system Substances 0.000 description 1
- 210000001072 colon Anatomy 0.000 description 1
- 239000003086 colorant Substances 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 230000030136 gastric emptying Effects 0.000 description 1
- 235000008434 ginseng Nutrition 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 230000001900 immune effect Effects 0.000 description 1
- 238000001727 in vivo Methods 0.000 description 1
- 230000008595 infiltration Effects 0.000 description 1
- 238000001764 infiltration Methods 0.000 description 1
- 229920005610 lignin Polymers 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- NWFYESYCEQICQP-UHFFFAOYSA-N methylmatairesinol Natural products C1=C(OC)C(OC)=CC=C1CC1C(=O)OCC1CC1=CC=C(O)C(OC)=C1 NWFYESYCEQICQP-UHFFFAOYSA-N 0.000 description 1
- 230000000324 neuroprotective effect Effects 0.000 description 1
- 230000000144 pharmacologic effect Effects 0.000 description 1
- 150000008442 polyphenolic compounds Chemical class 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 238000012827 research and development Methods 0.000 description 1
- 230000000717 retained effect Effects 0.000 description 1
- 230000028327 secretion Effects 0.000 description 1
- 210000000813 small intestine Anatomy 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 239000006188 syrup Substances 0.000 description 1
- 235000020357 syrup Nutrition 0.000 description 1
- 235000012976 tarts Nutrition 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
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
- 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
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention discloses an instant burdock effervescent tablet. Instant burdock powder is used as the main raw material, the steps of acid source preparation, alkali source preparation, pelleting, acid-base mixing, tabletting and packaging are executed, and accordingly the instant burdock effervescent tablet is obtained. The medium-temperature baking process and the high-temperature flavor-distilling process in the prior art are abandoned, it is guaranteed that the nutritional ingredients of burdock cannot be lost, the content of the nutritional ingredients of the burdock is increased, and the nutritional ingredients of burdock roots are high in dissolution rate and are fresh and cool in mouthfeel.
Description
Technical field
The present invention relates to a kind of instant burdock effervescent tablet, belong to health food processing technique field.
Background technology
At present, burdock is that Compositae Arctium lappa belongs to 2 years raw herbaceous plant, and have another name called mouse suddenly careless, burdock father-in-law dish, originates in China.Burdock relies on its abundant nutritive value and distinctive local flavor, fashionable Japan, Korea S and some American-European countries, and its shape quite like ginseng, enjoys the laudatory title of " Fructus Arctii " again.At present, China has become burdock production maximum in the world and exported country.In view of the special edible and health value of burdock, its research and development receive the concern of people always, develop many health foods, as burdock powder, burdock can etc.
So far, report about the effervescent tablet made with burdock is few, temperature baking, the again burdock powder of high temperature Titian in passing through mostly is adopted to be raw material, and the nutritional labeling of burdock after high-temperature baking creates change greatly greatly, most is converted into caramel colorant, also just without nutritive value, and mouthfeel is muddy, and therefore preparation technology needs to be improved further.
Summary of the invention
For above-mentioned existing technical problem, the present invention is first made into instant powder burdock, by the change to burdock local flavor, mix with starch, vitamin, edible flowers and fruits and xylitol sweet mellow wine etc. by instant burdock powder, develop a kind of burdock effervescent tablet and solid beverage.
For achieving the above object, technical scheme of the present invention is: the instant burdock effervescent tablet of a kind of ox, take instant burdock powder as primary raw material, through acid source preparation → alkali source preparation → granulation → soda acid mixing → compressing tablet, packaging → obtained instant burdock effervescent tablet, concrete steps are as follows.
Prepared by A, acid source: poured into by citric acid in comminutor, add the water of 10%, obtained acid source softwood; Further, the raw material of acid source softwood also comprises malic acid, Cobastab, vitamin E, dextrin, xylitol, edible flowers and fruits powder.
Prepared by B, alkali source: by sodium acid carbonate, instant burdock powder in mass ratio 1:1 mix, then pour in comminutor, then add the water of 10%, obtained alkali source softwood.
C, granulation: by acid, alkali source softwood respectively through 20 mesh sieve, then by particle dry 30 min at 60-70 DEG C after sieving, make acid, the water content of alkali particle be all less than 5%.Further, in step C, D and E, the temperature of production environment controls at 15-25 DEG C, and relative humidity controls at 20%-25%.
D, soda acid mix: by the acid after granulation, alkali particle in mass ratio 1.5:1 mix, then pour out preparation compressing tablet.
E, compressing tablet, packaging: hybrid particles is sent in tablet press machine and is pressed into tablet, then pack after pasteurization.Further, pasteurization optimum temperature is 65 DEG C, and Best Times is 30min.
Further, described instant burdock powder take burdock as primary raw material, and prepare → protect look → making beating → pulverizing → enzymolysis → pulverize again → spraying dry → obtained instant burdock powder through raw material, concrete preparation process is as follows.
(1) raw material prepares: get fresh burdock, cleans surperficial silt, scrapes off surperficial thin skin, be cut into 2 ~ 3mm thickness sheet after flushing.
(2) look is protected: the burdock sheet cut is put into colour protecting liquid at once and carries out color retention.
(3) pull an oar: pulling an oar protecting the burdock sheet after look, obtaining burdock slurries.
(4) pulverize: burdock slurries are carried out wet micro comminution process.
(5) enzymolysis: add the liquid juice enzyme of 0.2 ‰ in the burdock slurries of wet micro comminution, enzymolysis 4h at 50 DEG C, obtain enzymolysis burdock slurries.
(6) pulverize again: enzymolysis burdock slurries are carried out wet micro comminution process again.
(7) spraying dry: the burdock after pulverizing again is carried out spraying dry, obtains instant burdock powder product.
Preferably, 1:1:1 is formulated in mass ratio by sodium pyrosulfite, VC, citric acid for the colour protecting liquid in described step (2).
Further, described step (3) adopts the mode of directly making beating: the pure water first adding 1.2 times of quality in burdock sheet, then pulls an oar with tissue pulverizer.Also the mode that boiling is pulled an oar can be adopted: the pure water first heating burdock sheet 1.2 times of quality, to boiling, is then poured burdock sheet into and continued to boil 5min, then pull an oar with tissue pulverizer.
Compared with existing burdock powder effervescent tablet, instant burdock effervescent tablet of the present invention take fresh burdock as raw material, instant burdock powder is obtained through burdock extract process, abandon the operation of temperature baking, again high temperature Titian in existing technique, ensure that the nutritional labeling of burdock does not run off, turn increase the content of burdock composition, the i.e. burdock of equal composition, in the present invention, burdock content of material is compared than with burdock effervescent tablet in the past and is greatly improved, and especially burdock compound sugar, arctigenin, Polyphenols, polyyne class, dietary fiber etc. exceed more than 5 times.
Further, this instant burdock powder substantially increases the dissolution rate of burdock composition, can be completely soluble in water after effervesce, makes absorption of human body more quickly and effectively.
In addition, the mouthfeel of giving people after this product effervesce is salubrious, and slightly tart flavour and sweet taste, is filled with the delicate fragrance of burdock, does not have muddy sense.
Detailed description of the invention
Below in conjunction with embodiment, the invention will be further described.
Raw material of the present invention has burdock, citric acid, sodium acid carbonate, is also aided with the micro substances such as malic acid, Cobastab, vitamin E, dextrin, xylitol, edible flowers and fruits powder.And in preparation process, need first to prepare instant burdock powder with burdock, then through acid source preparation → alkali source preparation → granulation → soda acid mixing → compressing tablet, packaging → obtained instant burdock effervescent tablet, concrete steps are as follows.
1, the preparation of instant burdock powder: first, get fresh burdock, clean surperficial silt, scrape off surperficial thin skin, be cut into 2 ~ 3mm thickness sheet after flushing, burdock sheet is put into sodium pyrosulfite, VC, the citric acid colour protecting liquid color retention that 1:1:1 is formulated in mass ratio at once.Secondly, pull an oar protecting the burdock sheet after look, direct making beating can be adopted, namely the pure water of 1.2 times of quality is added to burdock sheet, with tissue pulverizer making beating, boiling also can be adopted to pull an oar, namely heat the pure water of burdock sheet 1.2 times of quality to boiling, then pour burdock sheet into and boil 5min, then pull an oar with tissue pulverizer.Then, with colloid mill or high-shear homogenizing machine, wet micro comminution process is carried out to burdock slurries.Then, in burdock slurries, add the liquid juice enzyme of 0.2 ‰, enzymolysis 4h at 50 DEG C, enzymolysis burdock slurries can be obtained.Carry out after wet micro comminution process through high-shear homogenizing machine again, spray-dried instant burdock powder product.
2, acid source preparation: the micro-auxiliary materials such as citric acid and malic acid, Cobastab, vitamin E, dextrin, xylitol, edible flowers and fruits powder are poured in V-type blender, mixes 15min, then pour in comminutor, then add the water of 10%, obtained acid source softwood.
3, alkali source preparation: by sodium acid carbonate, instant burdock powder in mass ratio 1:1 pour in V-type blender, mix 15min, then pour in comminutor, then add the water of 10%, obtained alkali source softwood.
4, granulation: respectively acid, alkali source softwood are put into 20 mesh sieves and sieved, is then placed in the 60-70 DEG C of dry 30min of air dry oven, makes acid, the water content of alkali particle is all less than 5% by the particle sieved.
5, soda acid mixing: by the acid after granulation, alkali particle in mass ratio 1.5:1 pour in V-type blender, the PEG4000 simultaneously adding 1% mixes 15min, then pours out preparation compressing tablet.
6, compressing tablet, packaging: the material mixed is sent in tablet press machine the tablet being pressed into 1.5-2 g/ grain, through temperature be 65 DEG C, after the time is the pasteurization of 30min, packed products.
In addition, sticking problem is often run in preparation process, therefore the absorption of moisture must strictly be prevented in production process, particle and compressing tablet workshop will control the humiture of air, temperature is too high, and material is easy to be clamminess, so temperature can not more than 25 DEG C, general relative humidity general control is at 20%-25%, and temperature controls at 15-25 DEG C.
Through to study for a long period of time and edible result shows, the mouthfeel of giving people after effervesce of the present invention is salubrious, does not have muddy sense, and obtained burdock effervescent tablet remains the nutritional labeling of burdock preferably.For example: the arctiin 1, be rich in has pharmacological action widely in vivo, antiviral, antitumor, anti-inflammatory, antiallergy, Hemorrhagic shock, antibacterial, anti parasitic, Immune-enhancing effect, immunological regulation, neuroprotective and Liver protection etc. is comprised;
2, burdock compound sugar can stimulate the secretion of insulin, improve the sensitiveness of distal tissues to insulin, reduce human body to the demand of insulin, regulate the blood sugar level of diabetic, the burdock compound sugar taken in slow down gastric emptying speed, and produces SCFA at colon fermentation, have impact on small intestine to the infiltration rate of glucose and quantity, reduce the level of fasting blood-glucose, have certain prevention effect to diabetes;
3, the polyphenol compound be rich in has anti-sudden change, antitumaous effect;
4, the polyyne class material in burdock effervescent tablet has good antibacterium and antifungic action;
5, the dietary fiber retained is a kind of aboundresources and has the material of different physiological roles, to some disease of prevention and ensure that health plays an important role, be a kind of can not the polysaccharide syrup compound digested and assimilated by human body and lignin.
Claims (8)
1. an instant burdock effervescent tablet, is characterized in that, take instant burdock powder as primary raw material, and through acid source preparation → alkali source preparation → granulation → soda acid mixing → compressing tablet, packaging → obtained instant burdock effervescent tablet, concrete steps are as follows:
Prepared by A, acid source: poured into by citric acid in comminutor, add the water of 10%, obtained acid source softwood;
Prepared by B, alkali source: by sodium acid carbonate, instant burdock powder in mass ratio 1:1 mix, then pour in comminutor, then add the water of 10%, obtained alkali source softwood;
C, granulation: by acid, alkali source softwood respectively through 20 mesh sieve, then by particle dry 30 min at 60-70 DEG C after sieving, make acid, the water content of alkali particle be all less than 5%;
D, soda acid mix: by the acid after granulation, alkali particle in mass ratio 1.5:1 mix, then pour out preparation compressing tablet;
E, compressing tablet, packaging: hybrid particles is sent in tablet press machine and is pressed into tablet, then pack after pasteurization.
2. a kind of instant burdock effervescent tablet according to claim 1, it is characterized in that, described instant burdock powder take burdock as primary raw material, and prepare → protect look → making beating → pulverizing → enzymolysis → pulverize again → spraying dry → obtained instant burdock powder through raw material, concrete preparation process is as follows:
(1) raw material prepares: get fresh burdock, cleans surperficial silt, scrapes off surperficial thin skin, be cut into 2 ~ 3mm thickness sheet after flushing;
(2) look is protected: the burdock sheet cut is put into colour protecting liquid at once and carries out color retention;
(3) pull an oar: pulling an oar protecting the burdock sheet after look, obtaining burdock slurries;
(4) pulverize: burdock slurries are carried out wet micro comminution process;
(5) enzymolysis: add the liquid juice enzyme of 0.2 ‰ in the burdock slurries of wet micro comminution, enzymolysis 4h at 50 DEG C, obtain enzymolysis burdock slurries;
(6) pulverize again: enzymolysis burdock slurries are carried out wet micro comminution process again;
(7) spraying dry: the burdock after pulverizing again is carried out spraying dry, obtains instant burdock powder product.
3. a kind of instant burdock effervescent tablet according to claim 1 and 2, is characterized in that, in described steps A, the raw material of acid source softwood also comprises malic acid, Cobastab, vitamin E, dextrin, xylitol, edible flowers and fruits powder.
4. a kind of instant burdock effervescent tablet according to claim 1 and 2, is characterized in that, in described step C, D and E, the temperature of production environment controls at 15-25 DEG C, and relative humidity controls at 20%-25%.
5. a kind of instant burdock effervescent tablet according to claim 1 and 2, is characterized in that, in described step e, the temperature of pasteurization is 65 DEG C, and the time is 30min.
6. a kind of instant burdock effervescent tablet according to claim 2, is characterized in that, 1:1:1 is formulated in mass ratio by sodium pyrosulfite, VC, citric acid for the colour protecting liquid in described step (2).
7. a kind of instant burdock effervescent tablet according to claim 2 or 6, is characterized in that, described step (3) adopts the mode of directly making beating: the pure water first adding 1.2 times of quality in burdock sheet, then pulls an oar with tissue pulverizer.
8. a kind of instant burdock effervescent tablet according to claim 2 or 6, it is characterized in that, described step (3) adopts the mode of boiling making beating: the pure water first heating burdock sheet 1.2 times of quality, to boiling, is then poured burdock sheet into and continued to boil 5min, then pull an oar with tissue pulverizer.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510494936.9A CN105011321B (en) | 2015-08-13 | 2015-08-13 | A kind of instant burdock effervescent tablet |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510494936.9A CN105011321B (en) | 2015-08-13 | 2015-08-13 | A kind of instant burdock effervescent tablet |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN105011321A true CN105011321A (en) | 2015-11-04 |
| CN105011321B CN105011321B (en) | 2017-12-19 |
Family
ID=54401922
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510494936.9A Active CN105011321B (en) | 2015-08-13 | 2015-08-13 | A kind of instant burdock effervescent tablet |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105011321B (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105942514A (en) * | 2016-06-10 | 2016-09-21 | 彭超昀莉 | Processing method of tree tomato effervescent tablets |
| CN111227085A (en) * | 2020-04-08 | 2020-06-05 | 山东顺天智慧农业有限公司 | Preparation method and device of six-root tea product |
Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101558856A (en) * | 2009-05-18 | 2009-10-21 | 徐州工程学院 | Production method of instant burdock flavor powder |
| CN102232599A (en) * | 2011-08-12 | 2011-11-09 | 山东省农业科学院农产品研究所 | Method for preparing immunity-enhancing burdock lactic acid bacteria drink |
| CN102823827A (en) * | 2012-09-26 | 2012-12-19 | 淮海工学院 | Production process of instant burdock powder |
| CN103040053A (en) * | 2011-10-14 | 2013-04-17 | 王经华 | Burdock drink and preparation method thereof |
| CN104207290A (en) * | 2013-12-07 | 2014-12-17 | 杨达宇 | Burdock effervescent tablet and preparation method thereof |
| CN104337791A (en) * | 2013-08-01 | 2015-02-11 | 天津新济复兴药业科技有限公司 | Preparation method of lutein effervescent tablets |
| CN104544443A (en) * | 2015-01-19 | 2015-04-29 | 中国食品发酵工业研究院 | Burdock fermented product and preparation method thereof |
-
2015
- 2015-08-13 CN CN201510494936.9A patent/CN105011321B/en active Active
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101558856A (en) * | 2009-05-18 | 2009-10-21 | 徐州工程学院 | Production method of instant burdock flavor powder |
| CN102232599A (en) * | 2011-08-12 | 2011-11-09 | 山东省农业科学院农产品研究所 | Method for preparing immunity-enhancing burdock lactic acid bacteria drink |
| CN103040053A (en) * | 2011-10-14 | 2013-04-17 | 王经华 | Burdock drink and preparation method thereof |
| CN102823827A (en) * | 2012-09-26 | 2012-12-19 | 淮海工学院 | Production process of instant burdock powder |
| CN104337791A (en) * | 2013-08-01 | 2015-02-11 | 天津新济复兴药业科技有限公司 | Preparation method of lutein effervescent tablets |
| CN104207290A (en) * | 2013-12-07 | 2014-12-17 | 杨达宇 | Burdock effervescent tablet and preparation method thereof |
| CN104544443A (en) * | 2015-01-19 | 2015-04-29 | 中国食品发酵工业研究院 | Burdock fermented product and preparation method thereof |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105942514A (en) * | 2016-06-10 | 2016-09-21 | 彭超昀莉 | Processing method of tree tomato effervescent tablets |
| CN111227085A (en) * | 2020-04-08 | 2020-06-05 | 山东顺天智慧农业有限公司 | Preparation method and device of six-root tea product |
Also Published As
| Publication number | Publication date |
|---|---|
| CN105011321B (en) | 2017-12-19 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103262967B (en) | Snow pear, banana and corn jam and preparation method thereof | |
| CN101214079B (en) | Barley seedling powder solid beverage and production technology thereof | |
| CN101669636B (en) | Chrysanthemum sweet tea chewable tablet and preparation method thereof | |
| CN106387737A (en) | Areca catechu processing method capable of improving chewiness of areca catechu | |
| CN103211157A (en) | Production method of buckwheat flavor steamed sponge cake with walnut kernel | |
| CN103404681A (en) | Bamboo fungus raisin nougat and preparation method thereof | |
| CN101669641B (en) | Fruit flavored sweet tea chewable tablets and preparation method thereof | |
| CN104686724A (en) | Gynostemma pentaphylla health tea and preparation method and application thereof | |
| CN105011321B (en) | A kind of instant burdock effervescent tablet | |
| CN103750182A (en) | Honey pomelo powder buccal tablet and preparation method thereof | |
| CN101708049A (en) | Kudzu root sesame paste | |
| CN103750204A (en) | Pomelo fragrance Chinese yam buccal tablet and preparation method thereof | |
| CN103271207A (en) | Pumpkin fudge and preparation method thereof | |
| CN103750183B (en) | Honey shaddock buccal tablet and preparation method thereof | |
| CN102885246B (en) | Bitter water rose chewable tablet | |
| CN109198352A (en) | A kind of propolis solid beverage powder and preparation method thereof | |
| CN109198138A (en) | A kind of gel soft candy and preparation method thereof containing dendrobium candidum | |
| CN106721859A (en) | The development of passion fruit and ginger series effervescent tablet | |
| CN105594819A (en) | Peach blossom and pumpkin peel cookies capable of nourishing skin and making method thereof | |
| CN105746819A (en) | Instant betel nut tea and preparation method thereof | |
| CN104225294A (en) | Strawberry-flavour Chinese yam granules and preparation method thereof | |
| CN103989983A (en) | Black sesame and sophora flavescens effervescent tablet and preparation method thereof | |
| KR102260058B1 (en) | Manufacturing method of dalgona sugar for cotton candy and cotton candy made from dalgona sugar by the method of manufacture | |
| CN103749927B (en) | A kind of preparation method of fresh ginger cake | |
| CN103931718B (en) | A kind of hypotensive rice cookies covered with snow-like sugar and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| GR01 | Patent grant | ||
| GR01 | Patent grant |