CN105595148A - 一种簕菜泡腾固体饮料及其制备方法 - Google Patents
一种簕菜泡腾固体饮料及其制备方法 Download PDFInfo
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Abstract
本发明涉及一种簕菜泡腾固体饮料及其制备方法,属于医药、食品、保健品技术领域;本发明是以簕菜提取物或簕菜粉末为主要成分,再加入相应的辅料,制成泡腾片或泡腾颗粒形式,各组分的重量份为簕菜2.5~85%,酸剂5~40%,碱剂5~50%,填充剂2~80%,掩味剂0~25%,润滑剂0.1~7.5%,粘合剂0.2~5%,助崩剂0~15%;其制备方法包括原料处理、混合、制粒、干燥、包装步骤;该固体饮料生物活性成分利用度高,具有改善机体免疫能力、调节内分泌失调、预防癌症等营养保健作用,同时即冲即饮,方便携带与运输。
Description
技术领域
本发明涉及一种簕菜泡腾固体饮料及其制备方法,属于医药、食品、保健品领域。
背景技术
据《中国高等植物图鉴》,簕菜(Acanthopanantrifoliatus(L.)Merr.)又称白簕、苦刺、鹅掌霸、三叶五加、三加皮,为五加科攀援状灌木,主要分布于中国云南、四川、广东,印度东北部至印度支那等地区,日本和菲律宾也有分布。在广东恩平等地,簕菜因其色泽翠绿、口感脆嫩、品味清香、苦中带甘,可泡茶、熬汤、清炒,且具有清热除湿降火等作用而深受当地人们的喜爱。簕菜自古就是药食同源的地方特产,其使用具有悠久的历史。李时珍曰:“五加治风湿痪库,壮筋骨,其功良深”。明代《食物本草》中记有“五加,叶作蔬食,去皮肤风湿”。据《广东药用植物简编》(吴修仁编)记载,簕菜根、茎、叶均可入药,其辛、微苦、涩、凉,气微香。根,祛风除湿、散痕、止痛。叶,疏风、消肿、止痒、有舒筋活血、消肿解毒之功效。簕菜一直作为长期使用的食材,具有深厚的基础直接开发成保健品。
据研究,簕菜中检验出了13种酚类成分,簕菜叶含有大量的挥发油、槲皮素为苷元的黄酮醇和皂苷类化合物。而且簕菜不同部位的多糖含量不同,茎皮中多糖含量最高。由以上研究,明显可以看出簕菜具有抗菌、抗病毒、抗肿瘤、抗氧化、抗血栓、抗内毒素、抗疲劳、抗紫外线辐射以及解热、保肝利胆、免疫调节、调节内分泌、改善微循环及镇痛等多种保健功效。因此,簕菜是一种营养和保健价值都很高的蔬菜,非常适用于作为保健食品。在生活中,簕菜作为餐桌上的美味,深受人们的喜爱。如今把簕菜提取物或簕菜粉末制作成为泡腾固体饮料,是簕菜不只是出现在餐桌的一种可行性方法,使簕菜的功效能够在休闲时间得以有效的利用,对于我们营养的获取有一定帮助,而且可以帮助不爱吃蔬菜的小孩和牙齿退化的老年人能够吃到一定量的蔬菜成分,有助于他们的身体健康,将其制成泡腾片后使其携带、运输、饮用方便。
中国专利CN201210274790.3公开了一种簕菜凉茶饮料,该饮料为瓶、易拉罐等包装的液体饮料,这种饮料包装成本较高,运输比较困难,携带不便。为此开始研发簕菜泡腾制剂。泡腾颗粒或泡腾片作为一种新的应用形式,质量较液体饮料更为稳定,方便携带和运输,饮用方便;泡腾制剂含碳酸盐和有机酸,遇水可放出大量二氧化碳呈泡腾状,受更多消费者的喜爱,特别是更为儿童所接受,已广泛应用于日化、食品、保健品或者药品中。
发明内容
本发明针对现有技术存在的问题,提供一种簕菜泡腾固体饮料,生物活性成分利用度高,具有改善机体免疫能力、调节内分泌失调、预防癌症等营养保健作用,同时即冲即饮,方便携带与运输。
为了解决上述问题,本发明所采用的技术方案是:
一种簕菜泡腾固体饮料,各组分的重量比为:
簕菜2.5~85%,酸剂5~40%,碱剂5~50%,填充剂2~80%,掩味剂0~25%,润滑剂0.1~7.5%,粘合剂0.2~5%,助崩剂0~15%。
所述的簕菜为簕菜粉末或提取物;簕菜粉末是将全草或者全草榨汁,干燥,粉碎过80目筛;簕菜提取物系簕菜经水或一定比例的乙醇提取、浓缩、干燥成浸膏或者粉末即得。
所述的酸剂为酒石酸、富马酸、苹果酸、枸缘酸、柠檬酸、无水柠檬酸、乙二酸等中的一种或任意几种的组合。
所述的碱剂为碳酸氢钠、碳酸钠、碳酸钾、碳酸氢钾、碳酸钾、碳酸钙、碳酸氢钙等中的一种或任意几种的组合。
所述的填充剂为乳糖、无水乳糖、淀粉、甘露醇、山梨醇、微粉硅胶、羟丙基甲基纤维素、低取代羟丙基纤维素、微晶纤维素乳糖等中的一种或任意几种的组合。
所述的掩味剂为苦味掩蔽剂、HP-β-环糊精、环糊精、甘草甜素、蛋白糖、木糖醇、糖精钠、甜菊素、甘露醇、山梨醇、薄荷醇、赤藓糖醇、甜蜜素、阿斯巴甜等中的一种或任意几种的组合。
所述的润滑剂为聚乙二醇4000、聚乙二醇6000、硬脂酸镁、硬脂酸锌、硬脂酸钙、滑石粉、微粉硅胶、亮氨酸、十二烷基硫酸钠等中的一种或任意几种的组合。
所述的粘合剂为无水乙醇、聚乙二醇4000、聚乙二醇6000、淀粉浆、聚乙烯吡咯烷酮、甲基纤维素、羟甲基纤维素、乙基纤维素、羟丙基纤维素等中的一种或任意几种的组合。
所述的助崩剂为微晶纤维素、羟丙纤维素、低取代羟丙基纤维素、羧甲基淀粉钠、羧甲基纤维素钙、交联羧甲基纤维素钠、交联聚乙烯吡咯烷酮等中的一种或任意几种的组合。
一种簕菜泡腾固体饮料的制备方法,包括如下步骤:
取簕菜提取物或簕菜粉末和碱性化合物,进行干混;干混后,加入总用量1/2的润滑剂湿混,并制粒;再加入酸性化合物、填充剂和掩味剂,进行干混;加入剩下的润滑剂混合、制粒、干燥;加入粘合剂和助崩剂,混匀,压片,即得。
另一种簕菜泡腾固体饮料的制备方法,包括如下步骤:
取簕菜提取物或簕菜粉末、碱性化合物、酸性化合物、填充剂和掩味剂,粉碎干燥混合;加入润滑剂混合、制粒、干燥;加入粘合剂和助崩剂,混匀,压片,即得。
另一种簕菜泡腾固体饮料的制备方法,包括如下步骤:
取簕菜、碱性化合物、酸性化合物、填充剂、助崩剂和掩味剂、润滑剂,混匀或者制粒即得泡腾颗粒。
所制备的簕菜泡腾固体饮料的剂型为泡腾片或泡腾固体颗粒。
本发明相对于现有技术的有益效果是:
(1)本发明的簕菜泡腾制剂,充分发挥簕菜保健、营养的功效,并且配制的泡腾片在冷水中即可迅速崩解,生物活性成分利用度高;即冲即饮,方便携带与运输,同时具有较长的贮存期。
(2)所配制的固体泡腾饮料,可以强身健体,起到良好的抗炎、抗氧化、抗疲劳、抗紫外线辐射以及解热、保肝利胆、改善机体免疫能力、调节内分泌失调、预防癌症等营养保健作用,特别适合不爱吃菜的儿童、牙齿退化的老年人食用。
具体实施方式
下面通过实施例对本发明做进一步详细说明,这些实施例仅用来说明本发明,并不限制本发明的范围。
实施例1
(1)簕菜提取物的制备:将干燥后的簕菜粗粉碎,加入12倍量水在70℃下提取1.5h,重复提取两次,合并浓缩得到浸膏,减压干燥后,得簕菜水提物;
(2)泡腾片的制备:
1)处方:簕菜水提取物10%,柠檬酸22%,碳酸氢钠24%,乳糖28%,蛋白糖2%,硬脂酸镁5%,PEG40004%,微晶纤维素5%。
2)工艺:取以上簕菜提取物和碱性化合物,进行干混;干混后,加入总用量1/2的润滑剂湿混,并制粒;再加入酸性化合物、填充剂和掩味剂,进行干混;干混后,加入剩下的润滑剂湿混,并制粒;冷风挥干;加入粘合剂和助崩剂,混匀,压片,即得。
实施例2
(1)簕菜提取物的制备:将干燥后的簕菜粗粉碎,加入10倍量50%乙醇,提取2h,重复3次,合并浓缩得到浸膏,干燥后得簕菜提取物。
(2)泡腾片的制备:
1)处方:簕菜乙醇提取物35%,酒石酸15%,碳酸氢钠17%,淀粉20%,环糊精5%,滑石粉3%,PEG60002%,低取代羟丙基纤维素3%。
2)制备方法:取以上簕菜提取物粉末、碱性化合物、酸性化合物、填充剂和掩味剂,分别进行粉碎干燥后,干混;干混后,加入润滑剂湿混,并制粒;冷风挥干;加入粘合剂和助崩剂,混匀,压片,即得。
实施例3
(1)簕菜提取物的制备:将干燥后的簕菜粗粉碎,加入10倍量水在常温下浸提过夜,合并浓缩,减压干燥成干膏,粉碎成细粉,得簕菜提取物。
(2)泡腾片的制备:
1)处方:簕菜水提取物50%,柠檬酸12%,碳酸氢钠15%,甘露醇15%,糖精钠3%,微粉硅胶2%,PEG40001%,低取代羟丙基纤维素2%。
2)制备方法:取以上簕菜水提取物粉末和碱性化合物,进行干混;干混后,加入总用量1/2的润滑剂湿混,并制粒;再加入酸性化合物、填充剂和掩味剂,进行干混;干混后,加入剩下的润滑剂湿混,并制粒;冷风挥干;加入粘合剂和助崩剂,混匀,压片,即得。
实施例4
(1)簕菜提取物的制备:将干燥后的簕菜粗粉碎,加入15倍量50%乙醇,提取1.5h,重复2次,合并浓缩得到浸膏,喷雾干燥成干膏粉,粉碎成细粉,得簕菜提取物。
(2)泡腾片的制备:
1)处方:簕菜乙醇提取物65%,苹果酸8%,碳酸氢钠10%,乳糖8%,环糊精6%,硬脂酸镁0.5%,PEG40002%,交联聚乙烯吡咯烷酮0.5%。
2)制备方法:取以上簕菜提取物粉末、碱性化合物、酸性化合物、填充剂和掩味剂,分别进行粉碎干燥后,干混;干混后,加入润滑剂湿混,并制粒;冷风挥干;加入粘合剂和助崩剂,混匀,压片,即得。
实施例5
(1)簕菜粉末的制备:将簕菜全草放在干燥箱内于60℃烘至恒重,经过粉碎机粉碎并过120目筛,得到簕菜粉末。
(2)泡腾片的制备:
1)处方:簕菜粉末75%,酒石酸7%,碳酸氢钠9%,淀粉6%,环糊精2%,滑石粉0.5%,PEG60000.5%,微晶纤维素0.5%。
2)制备方法:取以上簕菜粉末和碱性化合物,进行干混;干混后,加入总用量1/2的润滑剂湿混,并制粒;再加入酸性化合物、填充剂和掩味剂,进行干混;干混后,加入剩下的润滑剂湿混,并制粒;冷风挥干;加入粘合剂和助崩剂,混匀,压片,即得。
实施例6
(1)簕菜粉末的制备:将簕菜全草放在干燥箱内于60℃烘至恒重,用贝利微粉机粉碎,得到簕菜微粉化粉末。
(2)泡腾片的制备:
1)处方:簕菜微粉化粉末80%,苹果酸6%,碳酸氢钠5%,甘露醇5%,糖精钠1%,微粉硅胶0.5%,PEG60000.5%,交联聚乙烯吡咯烷酮1%。
2)制备方法:取以上簕菜微粉化粉末、碱性化合物、酸性化合物、填充剂和掩味剂,分别进行粉碎干燥后,干混;干混后,加入润滑剂湿混,并制粒;冷风挥干;加入粘合剂和助崩剂,混匀,压片,即得。
实施例7
(1)簕菜粉末的制备:将簕菜全草加入1倍量水分榨汁,冷冻干燥,粉碎,得到簕菜粉末。
(2)泡腾颗粒的制备:
1)处方:簕菜粉末80%,碳酸氢钠6%,枸橼酸为8%,甘露醇30%,苦味掩蔽剂1%,PEG60000.5%,交联聚乙烯吡咯烷酮1%。
2)制备方法:取以上簕菜粉末,加入适量泡腾剂(碱性化合物、酸性化合物)、填充剂、掩味剂、润滑剂和助崩剂,制粒,干燥,分装,质检,包装,即得。
Claims (12)
1.一种簕菜泡腾固体饮料,其特征在于各组分的重量比为:
簕菜2.5~85%,酸剂5~40%,碱剂5~50%,填充剂2~80%,掩味剂0~25%,润滑剂0.1~7.5%,粘合剂0.2~5%,助崩剂0~15%。
2.根据权利要求1所述的一种簕菜泡腾固体饮料,其特征在于:所述的簕菜为簕菜粉末或提取物;簕菜粉末是将全草或者全草榨汁,干燥,粉碎;簕菜提取物系簕菜经水或一定比例的乙醇提取、浓缩、干燥成浸膏或者粉末即得。
3.根据权利要求1所述的一种簕菜泡腾固体饮料,其特征在于:所述的酸剂为酒石酸、富马酸、苹果酸、枸缘酸、柠檬酸、无水柠檬酸、乙二酸中的一种或任意几种的组合。
4.根据权利要求1所述的一种簕菜泡腾固体饮料,其特征在于:所述的碱剂为碳酸氢钠、碳酸钠、碳酸钾、碳酸氢钾、碳酸钾、碳酸钙、碳酸氢钙中的一种或任意几种的组合。
5.根据权利要求1所述的一种簕菜泡腾固体饮料,其特征在于:所述的填充剂为乳糖、无水乳糖、淀粉、甘露醇、山梨醇、微粉硅胶、羟丙基甲基纤维素、低取代羟丙基纤维素、微晶纤维素乳糖中的一种或任意几种的组合。
6.根据权利要求1所述的一种簕菜泡腾固体饮料,其特征在于:所述的掩味剂为苦味掩蔽剂、HP-β-环糊精、环糊精、甘草甜素、蛋白糖、木糖醇、糖精钠、甜菊素、甘露醇、山梨醇、薄荷醇、赤藓糖醇、甜蜜素、阿斯巴甜中的一种或任意几种的组合。
7.根据权利要求1所述的一种簕菜泡腾固体饮料,其特征在于:所述的润滑剂为聚乙二醇4000、聚乙二醇6000、硬脂酸镁、硬脂酸锌、硬脂酸钙、滑石粉、微粉硅胶、亮氨酸、十二烷基硫酸钠中的一种或任意几种的组合。
8.根据权利要求1所述的一种簕菜泡腾固体饮料,其特征在于:所述的粘合剂为无水乙醇、聚乙二醇4000、聚乙二醇6000、淀粉浆、聚乙烯吡咯烷酮、甲基纤维素、羟甲基纤维素、乙基纤维素、羟丙基纤维素中的一种或任意几种的组合。
9.根据权利要求1所述的一种簕菜泡腾固体饮料,其特征在于:所述的助崩剂为微晶纤维素、羟丙纤维素、低取代羟丙基纤维素、羧甲基淀粉钠、羧甲基纤维素钙、交联羧甲基纤维素钠、交联聚乙烯吡咯烷酮中的一种或任意几种的组合。
10.根据权利要求1-9任意一项所述的一种簕菜泡腾固体饮料,其特征在于:所述的簕菜泡腾固体饮料的剂型为泡腾片或泡腾颗粒。
11.一种簕菜泡腾固体饮料的制备方法,其特征在于:由以下两种方法之一制备:
方法一:取簕菜提取物或簕菜粉末和碱性化合物,进行干混;干混后,加入总用量1/2的润滑剂湿混,并制粒;再加入酸性化合物、填充剂和掩味剂,进行干混;加入剩下的润滑剂混合、制粒、干燥;加入粘合剂和助崩剂,混匀,压片,即得;
方法二:取簕菜提取物或簕菜粉末、碱性化合物、酸性化合物、填充剂和掩味剂,粉碎干燥混合;加入润滑剂混合、制粒、干燥;加入粘合剂和助崩剂,混匀,压片,即得。
12.一种簕菜泡腾固体饮料泡腾颗粒的制备方法,其特征在于:所述的泡腾颗粒由簕菜、碱性化合物、酸性化合物、填充剂、助崩剂和掩味剂、润滑剂,混匀或者制粒即得泡腾颗粒。
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