CN106035938B - Lutein ester tablet candy and preparation method thereof - Google Patents
Lutein ester tablet candy and preparation method thereof Download PDFInfo
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- CN106035938B CN106035938B CN201610443445.6A CN201610443445A CN106035938B CN 106035938 B CN106035938 B CN 106035938B CN 201610443445 A CN201610443445 A CN 201610443445A CN 106035938 B CN106035938 B CN 106035938B
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- lutein ester
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- silica gel
- lutein
- filler
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- KBPHJBAIARWVSC-RGZFRNHPSA-N lutein Chemical compound C([C@H](O)CC=1C)C(C)(C)C=1\C=C\C(\C)=C\C=C\C(\C)=C\C=C\C=C(/C)\C=C\C=C(/C)\C=C\[C@H]1C(C)=C[C@H](O)CC1(C)C KBPHJBAIARWVSC-RGZFRNHPSA-N 0.000 title claims abstract description 106
- 235000009508 confectionery Nutrition 0.000 title claims abstract description 54
- 238000002360 preparation method Methods 0.000 title claims abstract description 22
- VYPSYNLAJGMNEJ-UHFFFAOYSA-N Silicium dioxide Chemical compound O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 claims abstract description 44
- 239000000843 powder Substances 0.000 claims abstract description 35
- 239000000741 silica gel Substances 0.000 claims abstract description 30
- 229910002027 silica gel Inorganic materials 0.000 claims abstract description 24
- 239000001866 hydroxypropyl methyl cellulose Substances 0.000 claims abstract description 23
- 235000010979 hydroxypropyl methyl cellulose Nutrition 0.000 claims abstract description 23
- 229920003088 hydroxypropyl methyl cellulose Polymers 0.000 claims abstract description 23
- UFVKGYZPFZQRLF-UHFFFAOYSA-N hydroxypropyl methyl cellulose Chemical compound OC1C(O)C(OC)OC(CO)C1OC1C(O)C(O)C(OC2C(C(O)C(OC3C(C(O)C(O)C(CO)O3)O)C(CO)O2)O)C(CO)O1 UFVKGYZPFZQRLF-UHFFFAOYSA-N 0.000 claims abstract description 23
- 239000000945 filler Substances 0.000 claims abstract description 17
- 238000001179 sorption measurement Methods 0.000 claims abstract description 14
- 229910052739 hydrogen Inorganic materials 0.000 claims abstract description 13
- 239000001257 hydrogen Substances 0.000 claims abstract description 13
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 45
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 40
- 238000007873 sieving Methods 0.000 claims description 28
- HQKMJHAJHXVSDF-UHFFFAOYSA-L magnesium stearate Chemical compound [Mg+2].CCCCCCCCCCCCCCCCCC([O-])=O.CCCCCCCCCCCCCCCCCC([O-])=O HQKMJHAJHXVSDF-UHFFFAOYSA-L 0.000 claims description 24
- 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 claims description 18
- 238000004806 packaging method and process Methods 0.000 claims description 18
- 239000000600 sorbitol Substances 0.000 claims description 18
- 235000010356 sorbitol Nutrition 0.000 claims description 18
- 238000005303 weighing Methods 0.000 claims description 18
- 238000001035 drying Methods 0.000 claims description 16
- 239000003795 chemical substances by application Substances 0.000 claims description 15
- 238000002156 mixing Methods 0.000 claims description 14
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products 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 description 12
- 239000008101 lactose Substances 0.000 claims description 12
- 235000019359 magnesium stearate Nutrition 0.000 claims description 12
- 235000019614 sour taste Nutrition 0.000 claims description 12
- IDGUHHHQCWSQLU-UHFFFAOYSA-N ethanol;hydrate Chemical compound O.CCO IDGUHHHQCWSQLU-UHFFFAOYSA-N 0.000 claims description 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 10
- FBPFZTCFMRRESA-KVTDHHQDSA-N D-Mannitol Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-KVTDHHQDSA-N 0.000 claims description 9
- 229930195725 Mannitol Natural products 0.000 claims description 9
- 239000000594 mannitol Substances 0.000 claims description 9
- 235000010355 mannitol Nutrition 0.000 claims description 9
- 229910002012 Aerosil® Inorganic materials 0.000 claims description 8
- FBPFZTCFMRRESA-JGWLITMVSA-N D-glucitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-JGWLITMVSA-N 0.000 claims description 8
- 239000000395 magnesium oxide Substances 0.000 claims description 8
- CPLXHLVBOLITMK-UHFFFAOYSA-N magnesium oxide Inorganic materials [Mg]=O CPLXHLVBOLITMK-UHFFFAOYSA-N 0.000 claims description 8
- AXZKOIWUVFPNLO-UHFFFAOYSA-N magnesium;oxygen(2-) Chemical compound [O-2].[Mg+2] AXZKOIWUVFPNLO-UHFFFAOYSA-N 0.000 claims description 8
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 claims description 7
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 claims description 7
- 239000001630 malic acid Substances 0.000 claims description 7
- 235000011090 malic acid Nutrition 0.000 claims description 7
- 238000010298 pulverizing process Methods 0.000 claims description 7
- GUBGYTABKSRVRQ-XLOQQCSPSA-N Alpha-Lactose Chemical compound O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@H](O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-XLOQQCSPSA-N 0.000 claims description 6
- 229940024546 aluminum hydroxide gel Drugs 0.000 claims description 6
- SMYKVLBUSSNXMV-UHFFFAOYSA-K aluminum;trihydroxide;hydrate Chemical compound O.[OH-].[OH-].[OH-].[Al+3] SMYKVLBUSSNXMV-UHFFFAOYSA-K 0.000 claims description 6
- 239000005913 Maltodextrin Substances 0.000 claims description 5
- 229920002774 Maltodextrin Polymers 0.000 claims description 5
- 229940035034 maltodextrin Drugs 0.000 claims description 5
- 239000000463 material Substances 0.000 claims description 3
- 238000000034 method Methods 0.000 claims description 3
- 239000003094 microcapsule Substances 0.000 claims description 3
- 229910021487 silica fume Inorganic materials 0.000 claims 6
- 230000000694 effects Effects 0.000 abstract description 4
- 208000003464 asthenopia Diseases 0.000 abstract description 3
- 239000002253 acid Substances 0.000 abstract description 2
- 230000004438 eyesight Effects 0.000 abstract description 2
- 235000019640 taste Nutrition 0.000 abstract description 2
- 239000000203 mixture Substances 0.000 abstract 1
- 239000000047 product Substances 0.000 description 11
- 229940107604 lutein esters Drugs 0.000 description 8
- 239000008187 granular material Substances 0.000 description 7
- 150000002658 luteins Chemical class 0.000 description 7
- 239000000243 solution Substances 0.000 description 7
- 206010064930 age-related macular degeneration Diseases 0.000 description 6
- 239000001656 lutein Substances 0.000 description 6
- 235000012680 lutein Nutrition 0.000 description 6
- 229960005375 lutein Drugs 0.000 description 6
- ORAKUVXRZWMARG-WZLJTJAWSA-N lutein Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1=C(C)CCCC1(C)C)C=CC=C(/C)C=CC2C(=CC(O)CC2(C)C)C ORAKUVXRZWMARG-WZLJTJAWSA-N 0.000 description 6
- 208000002780 macular degeneration Diseases 0.000 description 6
- KBPHJBAIARWVSC-XQIHNALSSA-N trans-lutein Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1=C(C)CC(O)CC1(C)C)C=CC=C(/C)C=CC2C(=CC(O)CC2(C)C)C KBPHJBAIARWVSC-XQIHNALSSA-N 0.000 description 6
- FJHBOVDFOQMZRV-XQIHNALSSA-N xanthophyll Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1=C(C)CC(O)CC1(C)C)C=CC=C(/C)C=CC2C=C(C)C(O)CC2(C)C FJHBOVDFOQMZRV-XQIHNALSSA-N 0.000 description 6
- 150000003254 radicals Chemical class 0.000 description 4
- 239000007864 aqueous solution Substances 0.000 description 3
- -1 carotenoid fatty acid ester Chemical class 0.000 description 3
- 208000030533 eye disease Diseases 0.000 description 3
- 239000000377 silicon dioxide Substances 0.000 description 3
- 235000019605 sweet taste sensations Nutrition 0.000 description 3
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 2
- 230000006378 damage Effects 0.000 description 2
- 235000005911 diet Nutrition 0.000 description 2
- 230000037213 diet Effects 0.000 description 2
- 235000015872 dietary supplement Nutrition 0.000 description 2
- 230000002708 enhancing effect Effects 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 229910052760 oxygen Inorganic materials 0.000 description 2
- 239000001301 oxygen Substances 0.000 description 2
- 238000004321 preservation Methods 0.000 description 2
- 239000000080 wetting agent Substances 0.000 description 2
- 150000003735 xanthophylls Chemical class 0.000 description 2
- 235000008210 xanthophylls Nutrition 0.000 description 2
- 235000000832 Ayote Nutrition 0.000 description 1
- 240000007124 Brassica oleracea Species 0.000 description 1
- 235000003899 Brassica oleracea var acephala Nutrition 0.000 description 1
- 235000011301 Brassica oleracea var capitata Nutrition 0.000 description 1
- 235000001169 Brassica oleracea var oleracea Nutrition 0.000 description 1
- 235000005881 Calendula officinalis Nutrition 0.000 description 1
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical group [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 description 1
- 208000024172 Cardiovascular disease Diseases 0.000 description 1
- 241000219122 Cucurbita Species 0.000 description 1
- 235000009854 Cucurbita moschata Nutrition 0.000 description 1
- 235000009804 Cucurbita pepo subsp pepo Nutrition 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 239000004367 Lipase Substances 0.000 description 1
- 102000004882 Lipase Human genes 0.000 description 1
- 108090001060 Lipase Proteins 0.000 description 1
- 240000004658 Medicago sativa Species 0.000 description 1
- 235000017587 Medicago sativa ssp. sativa Nutrition 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- 240000000785 Tagetes erecta Species 0.000 description 1
- 239000006096 absorbing agent Substances 0.000 description 1
- 230000002378 acidificating effect Effects 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 239000000427 antigen Substances 0.000 description 1
- 102000036639 antigens Human genes 0.000 description 1
- 108091007433 antigens Proteins 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 235000006708 antioxidants Nutrition 0.000 description 1
- 230000008827 biological function Effects 0.000 description 1
- 201000011510 cancer Diseases 0.000 description 1
- 125000004432 carbon atom Chemical group C* 0.000 description 1
- 210000000748 cardiovascular system Anatomy 0.000 description 1
- 235000021466 carotenoid Nutrition 0.000 description 1
- 210000004027 cell Anatomy 0.000 description 1
- 235000015165 citric acid Nutrition 0.000 description 1
- 230000000052 comparative effect Effects 0.000 description 1
- 239000002537 cosmetic Substances 0.000 description 1
- 230000001419 dependent effect Effects 0.000 description 1
- 235000014113 dietary fatty acids Nutrition 0.000 description 1
- 235000006694 eating habits Nutrition 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 239000000194 fatty acid Substances 0.000 description 1
- 229930195729 fatty acid Natural products 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 230000006870 function Effects 0.000 description 1
- 238000005469 granulation Methods 0.000 description 1
- 230000003179 granulation Effects 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 230000036737 immune function Effects 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 230000004377 improving vision Effects 0.000 description 1
- 238000001727 in vivo Methods 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 238000011835 investigation Methods 0.000 description 1
- 235000019421 lipase Nutrition 0.000 description 1
- 210000004698 lymphocyte Anatomy 0.000 description 1
- 210000002189 macula lutea Anatomy 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 239000000546 pharmaceutical excipient Substances 0.000 description 1
- 230000001766 physiological effect Effects 0.000 description 1
- 230000009696 proliferative response Effects 0.000 description 1
- 230000009993 protective function Effects 0.000 description 1
- 230000005180 public health Effects 0.000 description 1
- 235000015136 pumpkin Nutrition 0.000 description 1
- 239000008213 purified water Substances 0.000 description 1
- 210000001525 retina Anatomy 0.000 description 1
- 229910052710 silicon Inorganic materials 0.000 description 1
- 239000010703 silicon Substances 0.000 description 1
- 230000037380 skin damage Effects 0.000 description 1
- 230000036559 skin health Effects 0.000 description 1
- 235000011888 snacks Nutrition 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
- 230000009469 supplementation Effects 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/40—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds characterised by the fats used
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/362—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing inorganic compounds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/42—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds characterised by the carbohydrates used, e.g. polysaccharides
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/50—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by shape, structure or physical form, e.g. products with supported structure
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G2200/00—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents
- A23G2200/08—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents containing cocoa fat if specifically mentioned or containing products of cocoa fat or containing other fats, e.g. fatty acid, fatty alcohol, their esters, lecithin, paraffins
-
- 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
The invention relates to a lutein ester tablet candy and a preparation method thereof, wherein the tablet candy comprises the following components in parts by weight: 75-94 parts of filler, 1-20 parts of lutein ester, 1.3-2.0 parts of acidity regulator, 1.5-2 parts of hydroxypropyl methyl cellulose, 0.9-3 parts of flow aid and 0.2-0.3 part of edible essence. The preparation method comprises the following steps: the micro-powder silica gel and the acid are subjected to hydrogen bond adsorption, and are independently used as a flow aid or mixed with other flow aids, then the filler, the lutein ester and other components are added, and the mixture is uniformly mixed and tabletted. The lutein ester tablet candy provided by the invention is sour and sweet in taste, stable in lutein ester content, and has health-care effects of relieving asthenopia, improving eyesight and preventing AMD.
Description
Technical Field
The invention belongs to the technical field of food and preparation thereof, and particularly relates to lutein ester tablet candy and a preparation method thereof.
Background
The natural lutein ester is an important carotenoid fatty acid ester, widely exists in plants such as marigold flowers, pumpkins, cabbages, alfalfa and the like, has a main structure that 2 six-membered carbon rings are formed by connecting long chains of 1 conjugated double bond containing eighteen carbon atoms, and has the following structure:
lutein esters have a clear physiological activity: (1) the application of preventing the age-related macular degeneration: age-related Macular Degeneration (AMD) worldwide is a major blinding eye disease in people over the Age of 65. After being taken into human body, the lutein ester is hydrolyzed into free lutein under the action of human body lipase. They are deposited in high concentrations in the macula lutea at the base of the human eye, can act as an absorber of near-ultraviolet blue light, perform a protective function by trapping free radicals, preventing or reducing oxidation and free radical damage to the retina, and can effectively reduce the incidence of AMD. (2) The application for enhancing the immune function comprises the following steps: supplementation of lutein esters in vivo at the animal's overall level can promote antigen-stimulated lymphocyte proliferative responses and can affect functional expression of cell surface molecules. Snodderly and Chew, 1995 and 1996, respectively, suggest that lutein esters have unique biological functions in reducing the occurrence and progression of cancer and enhancing immunity. (3) Use for protecting the skin and the cardiovascular system: the lutein ester as a strong antioxidant can inhibit the activity of active oxygen free radicals and prevent the damage of the active oxygen free radicals to organisms. Therefore, lutein esters can be made into various skin care products and cosmetics for protecting skin health, preventing skin damage, and reducing the risk of cardiovascular diseases. (Zhang Hui et al. function and application of natural high-purity lutein ester. Chinese food additive 2008, S1: 246-.
Human cannot synthesize lutein and lutein ester by itself, so the lutein ester is required to be completely dependent on dietary supplement to meet all needs of organisms for lutein, and the lutein ester is approved as a new resource food by the national ministry of health in 2008. Public health survey shows that: the daily intake of 6-10 mg lutein from the diet and nutritional supplement may help prevent the risk of senile eye diseases. However, in view of the natural content of lutein ester and the dietary habits of the people, the amount of lutein ingested from the diet by the people is far from reaching the above standard. Therefore, a product which conforms to the daily life habit, is easily accepted by the people and is stable and easy to store is needed, so that the intake way of the lutein ester in the daily life of the people is increased, and the purpose of improving the lutein intake of the people is achieved.
The candy, as the most accepted daily snack product, is often popular with the elderly, who are the subjects of eye disease in the elderly (i.e., the main group that needs to be supplemented with lutein esters), and who have a sweet and sour mouthfeel. However, as the related research reports that within the strong acid range (pH 1-4), lutein esters and xanthophylls are not easy to store and have poor stability (Lejing, Guizhen, etc. research on the stability of lutein esters and xanthophylls. Lin product chemistry and industry. 2007, 27 (1): 112-.
Disclosure of Invention
The invention aims to provide a lutein ester tablet candy with a palatable sour and sweet taste and a preparation method thereof, and provides a new way for the public, especially the old, to effectively supplement lutein esters in daily life.
The technical scheme adopted by the invention for realizing the aim is as follows:
the lutein ester tablet candy comprises the following components in parts by weight: 75-94 parts of a filler, 1-20 parts of lutein ester, 1.3-2.0 parts of a sour agent, 1.5-2 parts of hydroxypropyl methyl cellulose, 0.9-3 parts of a flow aid and 0.2-0.3 part of an edible essence; the glidant is micropowder silica gel or a combination of micropowder silica gel and one or two or more of magnesium stearate, aluminum hydroxide gel and magnesium oxide.
The lutein ester tablet candy preferably comprises the following components in parts by weight: 83-90 parts of filler, 4-12 parts of lutein ester, 1.3-2.0 parts of acidity regulator, 1.5-2 parts of hydroxypropyl methyl cellulose, 0.9-3 parts of flow aid and 0.2-0.3 part of edible essence.
In the lutein ester tablet candy, the lutein ester microcapsule or lutein ester powder with the lutein ester content of 5-15 wt% is preferred, and the lutein ester content is 10 wt%.
In the lutein ester tabletted candy, one or a combination of two or more of sorbitol, lactose, mannitol and maltodextrin is preferably used as the filler.
In the lutein ester tablet candy, the sour agent is preferably one or the combination of citric acid and malic acid.
The preparation method of the lutein ester tablet candy comprises the following steps:
(1) weighing: weighing all materials in parts by weight for later use;
(2) adsorption: dissolving a sour agent in an ethanol water solution, adding aerosil for hydrogen bond adsorption of the sour agent, volatilizing ethanol, drying until the water content is less than 5% to obtain aerosil with sour taste, and independently using the aerosil as a glidant or combining the aerosil with one or two or more of magnesium stearate, aluminum hydroxide gel and magnesium oxide as the glidant;
(3) crushing and sieving: pulverizing the filler, granulating or sieving directly; sieving lutein ester for use;
(4) tabletting: mixing filler, lutein ester, hydroxypropyl methylcellulose, edible essence and the glidant processed in the step (2), and tabletting;
(5) packaging: and packaging the tablet candy to obtain the lutein ester tablet candy.
The lutein ester tablet candy is prepared by the method, wherein the ethanol water solution in the step (2) contains 65-90% of ethanol by volume.
According to the preparation method of the lutein ester tablet candy, the filler and the lutein ester in the step (3) pass through a 65-mesh sieve.
The preparation method of the lutein ester tablet candy comprises the steps of carrying out hydrogen bond adsorption on superfine silica powder and a sour agent, drying, independently using the superfine silica powder and the sour agent as a flow aid or adding one or more of magnesium stearate, aluminum hydroxide gel and magnesium oxide as the flow aid, then adding a filling agent, lutein ester, hydroxypropyl methyl cellulose and edible essence, uniformly mixing and tabletting. In the preparation process, the characteristics of polyhydroxy and porosity of the micropowder silica gel are utilized to perform hydrogen bond adsorption on the sour agent in an ethanol water solution, so that hydrogen ions on the sour agent are combined with silicon hydroxyl of the micropowder silica gel, the direct contact between lutein ester and hydrogen ions on the sour agent is avoided, and the stability of the content of the lutein ester is ensured while the sour and sweet taste of the tablet candy is achieved.
The formula and the preparation method of the lutein ester tablet candy solve the technical problem of poor stability of the lutein ester under the acidic condition, and provide the lutein ester tablet candy which is sour and sweet in taste, easy to accept by consumers, especially the old, and stable in lutein ester content and can be stored for a long time. After accelerated stability examination for 3 months, the lutein ester tablet candy has the preservation rate of more than 99 percent, and ensures the health-care effects of relieving asthenopia, improving vision and preventing AMD.
Detailed Description
The lutein ester tabletted confectionery of the present invention and the process for preparing it are described in more detail below with reference to examples, which are intended to illustrate the present invention and are not to be construed as limiting the present invention. In the present invention, all parts are weight fractions, all percentages are weight percentages, and all water is purified water, unless otherwise specified. Pulverizing and mixing with a pulverizing mixer commonly used in pharmaceutical technology, such as a mixer produced by Shandong Linqing pharmaceutical machinery factory; the granulation is carried out using a granulator commonly used in the pharmaceutical field, for example, a granulator manufactured by Huaxin pharmaceutical equipments Limited in Jiangyin.
The main raw and auxiliary material sources used in the examples are as follows:
sorbitol: mannitol of Zhejiang Huakang pharmaceutical industry, Ltd: hebei Huaxu pharmaceutical industry
Lutein ester: german konnin hydroxypropyl methylcellulose: zhejiang Huakang pharmaceutical Co., Ltd
Silica gel micropowder: anhui mountain river pharmaceutic adjuvant, citric acid, Inc: guangzhou Hecheng Sanji Biotech Co Ltd
Malic acid: edible essence of Nanjing national sea bioengineering Co., Ltd: changshan Qin essence Co Ltd
The parts of the ingredients in examples 1-5 are as follows:
example 1:
the preparation method comprises the following steps:
(1) weighing: weighing 43 parts of sorbitol, 40 parts of mannitol, 1.8 parts of citric acid, 12 parts of lutein ester, 1.8 parts of hydroxypropyl methyl cellulose, 1.1 parts of micro powder silica gel and 0.3 part of edible essence according to parts by weight for later use;
(2) adsorption: dissolving citric acid in 85% ethanol water solution, adding silica gel micropowder, stirring, performing hydrogen bond adsorption, volatilizing ethanol, drying at 50 deg.C for 2 hr to water content of 4.5% to obtain silica gel micropowder with sour taste, and using the silica gel micropowder as glidant;
(3) crushing and sieving: pulverizing sorbitol and mannitol, sieving with 65 mesh sieve, and sieving lutein ester with 65 mesh sieve; pouring the screened sorbitol powder and mannitol powder into a powder mixer, mixing the powder for 30 minutes, taking an ethanol water solution with the ethanol volume percentage content of 75% as a wetting agent, and granulating by using a 50-mesh sieve; placing the prepared wet granules in a drying oven, drying at the temperature of below 60 ℃ until the moisture content is 4.2%, and sorting the dry granules by using a 65-mesh sieve to obtain filler granules;
(4) tabletting: mixing the filler granules with lutein ester, hydroxypropyl methylcellulose, glidant and edible essence for 30 minutes, and tabletting.
(5) Packaging: and packaging the tablet candy to obtain the finished product lutein ester tablet candy.
Example 2:
the preparation method comprises the following steps:
(1) weighing: weighing 90 parts of sorbitol, 1.2 parts of citric acid, 0.7 part of malic acid, 5 parts of lutein ester, 2 parts of hydroxypropyl methyl cellulose, 0.9 part of micro-powder silica gel and 0.2 part of edible essence according to the proportion for later use;
(2) adsorption: dissolving citric acid and malic acid in an appropriate amount of ethanol aqueous solution with ethanol volume percentage content of 90%, adding superfine silica gel powder, adsorbing by hydrogen bond, volatilizing ethanol, drying until water content is less than 5%, to obtain superfine silica gel powder with sour taste, and using the superfine silica gel powder as glidant;
(3) crushing and sieving: pulverizing sorbitol, sieving with 65 mesh sieve, and sieving lutein ester with 65 mesh sieve;
(4) tabletting: mixing sorbitol with lutein ester, hydroxypropyl methylcellulose, glidant and edible essence for 30 min, and tabletting.
(5) Packaging: and packaging the tablet candy to obtain the finished product lutein ester tablet candy.
Example 3:
the preparation method comprises the following steps:
(1) weighing: weighing 40 parts of sorbitol, 50 parts of lactose, 1.3 parts of citric acid, 4 parts of lutein ester, 1.5 parts of hydroxypropyl methyl cellulose, 1 part of magnesium stearate, 2 parts of superfine silica powder and 0.2 part of edible essence according to the proportion for later use;
(2) adsorption: dissolving citric acid in a proper amount of ethanol water solution with ethanol volume percentage content of 65%, adding superfine silica gel powder, adsorbing by hydrogen bonds, volatilizing ethanol, drying until the water content is less than 5%, obtaining superfine silica gel powder with sour taste, and mixing with magnesium stearate to be used as a glidant;
(3) crushing and sieving: drying and crushing sorbitol and lactose, sieving with a 65-mesh sieve, and sieving lutein ester with a 65-mesh sieve;
(4) tabletting: mixing sorbitol, lactose, lutein ester, hydroxypropyl methylcellulose, glidant, and edible essence for 30 min, and tabletting.
(5) Packaging: and packaging the tablet candy to obtain the finished product lutein ester tablet candy.
Example 4:
the preparation method comprises the following steps:
(1) weighing: weighing 75 parts of lactose, 2.0 parts of malic acid, 20 parts of lutein ester, 1.9 parts of hydroxypropyl methyl cellulose, 0.9 part of micro-powder silica gel and 0.2 part of edible essence according to the proportion for later use;
(2) adsorption: dissolving malic acid in a proper amount of ethanol aqueous solution with the ethanol volume percentage content of 75%, adding superfine silica gel powder, adsorbing by hydrogen bonds, volatilizing ethanol, and drying until the water content is less than 5% to obtain the superfine silica gel powder with sour taste as a glidant;
(3) crushing and sieving: drying and crushing lactose, sieving the lactose by a 65-mesh sieve, and then sieving the lutein ester by the 65-mesh sieve;
(4) tabletting: mixing lactose, lutein ester, hydroxypropyl methylcellulose, glidant and edible essence for 30 min, and tabletting.
(5) Packaging: and packaging the tablet candy to obtain the finished product lutein ester tablet candy.
Example 5:
the preparation method comprises the following steps:
(1) weighing: weighing 94 parts of maltodextrin, 1.3 parts of citric acid, 1 part of lutein ester, 2 parts of hydroxypropyl methyl cellulose, 0.4 part of magnesium oxide, 1 part of micro powder silica gel and 0.3 part of edible essence according to the proportion for later use;
(2) adsorption: dissolving citric acid in an appropriate amount of ethanol aqueous solution with ethanol volume percentage content of 80%, adding superfine silica gel powder, adsorbing by hydrogen bonds, volatilizing ethanol, drying until water content is less than 5%, obtaining superfine silica gel powder with sour taste, and adding magnesium oxide to be mixed to serve as a flow aid;
(3) crushing and sieving: sieving maltodextrin with 65 mesh sieve, and sieving lutein ester with 65 mesh sieve;
(4) tabletting: mixing maltodextrin with lutein ester, hydroxypropyl methylcellulose, glidant and edible essence for 30 min, and tabletting.
(5) Packaging: and packaging the tablet candy to obtain the finished product lutein ester tablet candy.
Example 6:
the preparation method comprises the following steps:
(1) weighing: weighing 40 parts of sorbitol, 50 parts of lactose, 1 part of citric acid, 4 parts of lutein ester, 1.5 parts of hydroxypropyl methyl cellulose, 1.5 parts of magnesium stearate and 0.2 part of edible essence according to the proportion for later use;
(2) crushing and sieving: drying and crushing sorbitol and lactose, sieving with a 65-mesh sieve, and sieving lutein ester with a 65-mesh sieve;
(3) and (3) granulating: pouring the sieved sorbitol powder, lactose powder and citric acid into a powder mixer, mixing the powder for 30 minutes, taking an ethanol water solution with 75 percent of ethanol volume percentage as a wetting agent, and granulating by a 50-mesh sieve; placing the prepared wet granules in a drying box, drying at 55 ℃ until the moisture content is 3.8%, and sorting the dry granules by using a 65-mesh sieve;
(4) tabletting: mixing the above granules with lutein ester, hydroxypropyl methylcellulose, magnesium stearate, and edible essence for 30 min, and tabletting.
(5) Packaging: and packaging the tablet candy to obtain the finished product lutein ester tablet candy.
Example 7:
the preparation method comprises the following steps:
(1) weighing: weighing 45 parts of sorbitol, 45 parts of mannitol, 1.3 parts of citric acid, 4 parts of lutein ester, 1.5 parts of hydroxypropyl methyl cellulose, 2 parts of magnesium stearate and 0.2 part of edible essence according to a proportion for later use;
(2) crushing and sieving: pulverizing sorbitol and mannitol, sieving with 65 mesh sieve, and sieving lutein ester with 65 mesh sieve;
(3) direct tabletting of the whole powder: mixing sorbitol, mannitol, lutein ester, citric acid, hydroxypropyl methylcellulose, magnesium stearate, and edible essence for 30 min, and tabletting.
(4) Packaging: and packaging the tablet candy to obtain the finished product lutein ester tablet candy.
Accelerated march stability of the tabletted confectioneries prepared in examples 1-5 above and comparative examples 6-7 was investigated and the results are as follows:
compared with the conventional preparation method, the lutein ester tablet candy prepared by the preparation method disclosed by the invention is moderate in sour and sweet taste, and the preservation rate of the lutein ester is more than 99% after accelerated stability investigation for 3 months, so that the health-care effects of relieving asthenopia, improving eyesight and preventing AMD are ensured.
Claims (8)
1. The lutein ester tabletted candy is characterized by comprising the following components in parts by weight: 75-94 parts of a filler, 1-20 parts of lutein ester, 1.3-2.0 parts of a sour agent, 1.5-2 parts of hydroxypropyl methyl cellulose, 0.9-3 parts of a flow aid and 0.2-0.3 part of an edible essence; the glidant is micropowder silica gel or a combination of micropowder silica gel and one or more than two of magnesium stearate, aluminum hydroxide gel and magnesium oxide; the micro silica gel powder is micro silica gel powder with sour taste; dissolving a sour agent in an ethanol water solution, adding the micro silica gel powder to perform hydrogen bond adsorption of the sour agent, volatilizing ethanol, drying until the water content is less than 5% to obtain the micro silica gel powder with the sour taste, and independently using the micro silica gel powder as a flow aid or using the micro silica gel powder as the flow aid together with one or more than two of magnesium stearate, aluminum hydroxide gel and magnesium oxide;
the preparation method of the lutein ester tablet candy is characterized by comprising the following steps:
(1) weighing: weighing all materials in parts by weight for later use;
(2) adsorption: dissolving a sour agent in an ethanol water solution, adding aerosil for hydrogen bond adsorption of the sour agent, volatilizing ethanol, drying until the water content is less than 5% to obtain aerosil with sour taste, and independently using the aerosil as a glidant or using the aerosil as a glidant in combination with one or more than two of magnesium stearate, aluminum hydroxide gel and magnesium oxide;
(3) crushing and sieving: pulverizing the filler, granulating or sieving directly; sieving lutein ester for use;
(4) tabletting: mixing filler, lutein ester, hydroxypropyl methylcellulose, edible essence and the glidant processed in the step (2), and tabletting;
(5) packaging: and packaging the tablet candy to obtain the lutein ester tablet candy.
2. The lutein ester tabletted candy according to claim 1, characterized by comprising the following components in parts by weight: 83-90 parts of filler, 4-12 parts of lutein ester, 1.3-2.0 parts of acidity regulator, 1.5-2 parts of hydroxypropyl methyl cellulose, 0.9-3 parts of flow aid and 0.2-0.3 part of edible essence.
3. The lutein ester tabletted candy according to claim 1, characterized in that: the lutein ester is lutein ester micro-capsule or lutein ester powder with the lutein ester content of 5-15 wt%.
4. A lutein ester tabletted candy according to claim 3 characterized by: the lutein ester is lutein ester microcapsule or lutein ester powder with 10 wt% lutein ester content.
5. The lutein ester tabletted candy according to claim 1, characterized in that: the filler is one or the combination of two or more of sorbitol, lactose, mannitol and maltodextrin.
6. The lutein ester tabletted candy according to claim 1, characterized in that: the sour agent is one or the combination of two of citric acid and malic acid.
7. The method of preparing a lutein ester tabletted candy according to claim 1, characterized by: the ethanol in the ethanol water solution in the step (2) has 65 to 90 percent of ethanol volume percentage.
8. The method of preparing a lutein ester tabletted candy according to claim 1, characterized by: and (4) sieving the filler and the lutein ester in the step (3) by a 65-mesh sieve.
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| CN106819328A (en) * | 2017-01-26 | 2017-06-13 | 云南瑞宝生物科技股份有限公司 | A kind of lutein ester pressed candy rich in inulin and preparation method thereof |
| CN106912668A (en) * | 2017-02-22 | 2017-07-04 | 云南瑞宝生物科技股份有限公司 | A kind of grape seed extract lutein ester pressed candy and preparation method |
| CN110881558A (en) * | 2018-09-10 | 2020-03-17 | 广州市辉乐医药科技有限公司 | Lollipop containing lutein ester and preparation method thereof |
| CN110140793A (en) * | 2019-06-28 | 2019-08-20 | 西安优乐贝孕婴用品有限公司 | A kind of lutein ester goat milk piece pressed candy of fruit powder taste and preparation method thereof |
| CN110810605A (en) * | 2019-12-02 | 2020-02-21 | 山东国和堂制药有限公司 | Sweet orange lutein ester tablet for children to eat |
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| CN101380474A (en) * | 2007-09-06 | 2009-03-11 | 北京大学 | A pH sensitive solid medicine composition for oral liquid and preparation method thereof |
| CN102210474A (en) * | 2011-03-31 | 2011-10-12 | 无锡健特药业有限公司 | Eye-protecting brain-strengthening effervescent tablets |
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