CN106072097A - A kind of Fructus Rosae Normalis buccal tablet and preparation method thereof - Google Patents
A kind of Fructus Rosae Normalis buccal tablet and preparation method thereof Download PDFInfo
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- CN106072097A CN106072097A CN201610382171.4A CN201610382171A CN106072097A CN 106072097 A CN106072097 A CN 106072097A CN 201610382171 A CN201610382171 A CN 201610382171A CN 106072097 A CN106072097 A CN 106072097A
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- Prior art keywords
- rosae normalis
- fructus rosae
- vitamin
- buccal tablet
- sucus
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- 229940046011 buccal tablet Drugs 0.000 title claims abstract description 34
- 239000006189 buccal tablet Substances 0.000 title claims abstract description 34
- 238000002360 preparation method Methods 0.000 title claims abstract description 25
- 229930003231 vitamin Natural products 0.000 claims abstract description 23
- 235000013343 vitamin Nutrition 0.000 claims abstract description 23
- 239000011782 vitamin Substances 0.000 claims abstract description 23
- 229940088594 vitamin Drugs 0.000 claims abstract description 23
- 150000003722 vitamin derivatives Chemical class 0.000 claims abstract description 23
- 229920000168 Microcrystalline cellulose Polymers 0.000 claims abstract description 16
- 229920002472 Starch Polymers 0.000 claims abstract description 16
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 claims abstract description 16
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 claims abstract description 16
- 235000019813 microcrystalline cellulose Nutrition 0.000 claims abstract description 16
- 239000008108 microcrystalline cellulose Substances 0.000 claims abstract description 16
- 229940016286 microcrystalline cellulose Drugs 0.000 claims abstract description 16
- 239000008107 starch Substances 0.000 claims abstract description 16
- 235000019698 starch Nutrition 0.000 claims abstract description 16
- 239000000811 xylitol Substances 0.000 claims abstract description 16
- 235000010447 xylitol Nutrition 0.000 claims abstract description 16
- 229960002675 xylitol Drugs 0.000 claims abstract description 16
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 claims abstract description 16
- 229940032147 starch Drugs 0.000 claims abstract description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 51
- 238000000034 method Methods 0.000 claims description 26
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 20
- 230000001954 sterilising effect Effects 0.000 claims description 15
- 238000004659 sterilization and disinfection Methods 0.000 claims description 15
- 238000003756 stirring Methods 0.000 claims description 15
- 150000001875 compounds Chemical class 0.000 claims description 14
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 12
- 239000003381 stabilizer Substances 0.000 claims description 11
- 229930006000 Sucrose Natural products 0.000 claims description 10
- 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 claims description 10
- 239000000706 filtrate Substances 0.000 claims description 10
- 239000000203 mixture Substances 0.000 claims description 10
- 239000002994 raw material Substances 0.000 claims description 10
- 239000011265 semifinished product Substances 0.000 claims description 10
- 238000002156 mixing Methods 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
- 239000000843 powder Substances 0.000 claims description 8
- 238000012545 processing Methods 0.000 claims description 8
- WBZFUFAFFUEMEI-UHFFFAOYSA-M Acesulfame k Chemical compound [K+].CC1=CC(=O)[N-]S(=O)(=O)O1 WBZFUFAFFUEMEI-UHFFFAOYSA-M 0.000 claims description 7
- WHGYBXFWUBPSRW-UHFFFAOYSA-N Cycloheptaamylose Natural products O1C(C(C2O)O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC(C(O)C2O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC2C(O)C(O)C1OC2CO WHGYBXFWUBPSRW-UHFFFAOYSA-N 0.000 claims description 7
- KCXVZYZYPLLWCC-UHFFFAOYSA-N EDTA Chemical compound OC(=O)CN(CC(O)=O)CCN(CC(O)=O)CC(O)=O KCXVZYZYPLLWCC-UHFFFAOYSA-N 0.000 claims description 7
- 229960004998 acesulfame potassium Drugs 0.000 claims description 7
- 235000010358 acesulfame potassium Nutrition 0.000 claims description 7
- 239000000619 acesulfame-K Substances 0.000 claims description 7
- WHGYBXFWUBPSRW-FOUAGVGXSA-N beta-cyclodextrin Chemical compound OC[C@H]([C@H]([C@@H]([C@H]1O)O)O[C@H]2O[C@@H]([C@@H](O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O3)[C@H](O)[C@H]2O)CO)O[C@@H]1O[C@H]1[C@H](O)[C@@H](O)[C@@H]3O[C@@H]1CO WHGYBXFWUBPSRW-FOUAGVGXSA-N 0.000 claims description 7
- 235000019832 sodium triphosphate Nutrition 0.000 claims description 7
- 102100034279 Calcium-binding mitochondrial carrier protein Aralar2 Human genes 0.000 claims description 6
- 108010084210 citrin Proteins 0.000 claims description 6
- 238000005352 clarification Methods 0.000 claims description 6
- 239000008187 granular material Substances 0.000 claims description 6
- 229930003316 Vitamin D Natural products 0.000 claims description 5
- QYSXJUFSXHHAJI-XFEUOLMDSA-N Vitamin D3 Natural products C1(/[C@@H]2CC[C@@H]([C@]2(CCC1)C)[C@H](C)CCCC(C)C)=C/C=C1\C[C@@H](O)CCC1=C QYSXJUFSXHHAJI-XFEUOLMDSA-N 0.000 claims description 5
- 235000021022 fresh fruits Nutrition 0.000 claims description 5
- 238000012805 post-processing Methods 0.000 claims description 5
- 239000001509 sodium citrate Substances 0.000 claims description 5
- NLJMYIDDQXHKNR-UHFFFAOYSA-K sodium citrate Chemical compound O.O.[Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O NLJMYIDDQXHKNR-UHFFFAOYSA-K 0.000 claims description 5
- 235000019166 vitamin D Nutrition 0.000 claims description 5
- 239000011710 vitamin D Substances 0.000 claims description 5
- 150000003710 vitamin D derivatives Chemical class 0.000 claims description 5
- 229940046008 vitamin d Drugs 0.000 claims description 5
- 229930003270 Vitamin B Natural products 0.000 claims description 4
- 229930003427 Vitamin E Natural products 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
- 235000019156 vitamin B Nutrition 0.000 claims description 4
- 239000011720 vitamin B Substances 0.000 claims description 4
- 235000019165 vitamin E Nutrition 0.000 claims description 4
- 229940046009 vitamin E Drugs 0.000 claims description 4
- 239000011709 vitamin E Substances 0.000 claims description 4
- SRBFZHDQGSBBOR-IOVATXLUSA-N D-xylopyranose Chemical compound O[C@@H]1COC(O)[C@H](O)[C@H]1O SRBFZHDQGSBBOR-IOVATXLUSA-N 0.000 claims 2
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims 1
- PYMYPHUHKUWMLA-UHFFFAOYSA-N arabinose Natural products OCC(O)C(O)C(O)C=O PYMYPHUHKUWMLA-UHFFFAOYSA-N 0.000 claims 1
- SRBFZHDQGSBBOR-UHFFFAOYSA-N beta-D-Pyranose-Lyxose Natural products OC1COC(O)C(O)C1O SRBFZHDQGSBBOR-UHFFFAOYSA-N 0.000 claims 1
- 235000019441 ethanol Nutrition 0.000 claims 1
- OVBPIULPVIDEAO-LBPRGKRZSA-N folic acid Chemical compound C=1N=C2NC(N)=NC(=O)C2=NC=1CNC1=CC=C(C(=O)N[C@@H](CCC(O)=O)C(O)=O)C=C1 OVBPIULPVIDEAO-LBPRGKRZSA-N 0.000 claims 1
- 230000000694 effects Effects 0.000 abstract description 8
- 235000016709 nutrition Nutrition 0.000 abstract description 8
- 230000035764 nutrition Effects 0.000 abstract description 6
- 239000004615 ingredient Substances 0.000 abstract description 4
- 238000010521 absorption reaction Methods 0.000 abstract description 2
- 210000000936 intestine Anatomy 0.000 abstract description 2
- 210000002200 mouth mucosa Anatomy 0.000 abstract description 2
- 210000002784 stomach Anatomy 0.000 abstract description 2
- 108090000790 Enzymes Proteins 0.000 description 22
- 102000004190 Enzymes Human genes 0.000 description 22
- 229940088598 enzyme Drugs 0.000 description 22
- 108010038851 tannase Proteins 0.000 description 16
- 108010059892 Cellulase Proteins 0.000 description 10
- 229940106157 cellulase Drugs 0.000 description 10
- 238000004140 cleaning Methods 0.000 description 10
- -1 pectase Proteins 0.000 description 8
- 238000001223 reverse osmosis Methods 0.000 description 8
- 239000000796 flavoring agent Substances 0.000 description 5
- 235000019634 flavors Nutrition 0.000 description 5
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 description 4
- 239000006004 Quartz sand Substances 0.000 description 4
- VYPSYNLAJGMNEJ-UHFFFAOYSA-N Silicium dioxide Chemical compound O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 description 4
- 229910052799 carbon Inorganic materials 0.000 description 4
- 235000010980 cellulose Nutrition 0.000 description 4
- 229920002678 cellulose Polymers 0.000 description 4
- 239000001913 cellulose Substances 0.000 description 4
- 230000006378 damage Effects 0.000 description 4
- 230000003647 oxidation Effects 0.000 description 4
- 238000007254 oxidation reaction Methods 0.000 description 4
- 238000000108 ultra-filtration Methods 0.000 description 4
- 241000894006 Bacteria Species 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 3
- 239000000835 fiber Substances 0.000 description 3
- 239000000463 material Substances 0.000 description 3
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- 239000002253 acid Substances 0.000 description 2
- 238000001914 filtration Methods 0.000 description 2
- 238000002372 labelling Methods 0.000 description 2
- HQKMJHAJHXVSDF-UHFFFAOYSA-L magnesium stearate Chemical compound [Mg+2].CCCCCCCCCCCCCCCCCC([O-])=O.CCCCCCCCCCCCCCCCCC([O-])=O HQKMJHAJHXVSDF-UHFFFAOYSA-L 0.000 description 2
- 230000000050 nutritive effect Effects 0.000 description 2
- 239000000047 product Substances 0.000 description 2
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 206010012735 Diarrhoea Diseases 0.000 description 1
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- 241000220324 Pyrus Species 0.000 description 1
- 235000011449 Rosa Nutrition 0.000 description 1
- 235000004789 Rosa xanthina Nutrition 0.000 description 1
- 241000220222 Rosaceae Species 0.000 description 1
- 102000019197 Superoxide Dismutase Human genes 0.000 description 1
- 108010012715 Superoxide dismutase Proteins 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 201000011510 cancer Diseases 0.000 description 1
- 238000005119 centrifugation Methods 0.000 description 1
- 229940079593 drug Drugs 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 239000012535 impurity Substances 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 235000019359 magnesium stearate Nutrition 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 235000021017 pears Nutrition 0.000 description 1
- 238000010298 pulverizing process Methods 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- UNXRWKVEANCORM-UHFFFAOYSA-I triphosphate(5-) Chemical compound [O-]P([O-])(=O)OP([O-])(=O)OP([O-])([O-])=O UNXRWKVEANCORM-UHFFFAOYSA-I 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- VHBFFQKBGNRLFZ-UHFFFAOYSA-N vitamin p Natural products O1C2=CC=CC=C2C(=O)C=C1C1=CC=CC=C1 VHBFFQKBGNRLFZ-UHFFFAOYSA-N 0.000 description 1
Classifications
-
- 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
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Pharmaceuticals Containing Other Organic And Inorganic Compounds (AREA)
Abstract
The present invention relates to Fructus Rosae Normalis buccal tablet technical field, especially a kind of Fructus Rosae Normalis buccal tablet and preparation method thereof, by by Sucus Rosae Normalis, xylitol, microcrystalline Cellulose, starch, vitamin carries out the design of proportioning, the mouthfeel making the Fructus Rosae Normalis buccal tablet of preparation is more excellent, comprehensive nutrition, and enable to effective ingredient in Sucus Rosae Normalis with xylitol, microcrystalline Cellulose, starch, after vitamin effect, make it during oral, can just melt in the mouth, and directly absorbed by oral mucosa, produced loss after avoiding enter into the intestines and stomach, improve human body to the absorption rate of effective ingredient in Fructus Rosae Normalis buccal tablet.
Description
Technical field
The present invention relates to Fructus Rosae Normalis buccal tablet technical field, especially a kind of Fructus Rosae Normalis buccal tablet and preparation method thereof.
Background technology
Fructus Rosae Normalis is Rosaceae Rosa, and it contains abundant vitamin, has the address of the king of Vc, its fruit and root is entered
Medicine, has effect of digestion-promoting spleen-invigorating, astringing to arrest diarrhea and expelling summer-heat.Since the eighties, people start to carry out its chemical composition more
Comprehensively research, discloses composition contained by Fructus Rosae Normalis and has aspects such as improving immunity, slow down aging, anti-cancer and cancer-preventing significantly
Effect；Also being based on this, the exploitation of Fructus Rosae Normalis application is paid attention to so that occur in that on market substantial amounts of Fructus Rosae Normalis health product with
Healthy beverage, and receive liking of people.
In consideration of it, there is researcher that Fructus Rosae Normalis is applied to the preparation of Fructus Rosae Normalis buccal tablet, it reaches to make up on market and technology literary composition
In offering not using Fructus Rosae Normalis as raw material to prepare the technical field of buccal tablet, to this end, this research use Sucus Rosae Normalis, xylitol, crystallite
After cellulose, starch, magnesium stearate carry out proportion design, it is prepared into Fructus Rosae Normalis buccal tablet, but the material composition used due to it
Proportioning unreasonable, cause the mouthfeel of buccal tablet that obtains and nutritive value unsatisfactory, and it be in preparation technology, by part
Raw material, as becoming the addition after granule, causes it with the mixing of material composition and uneven, and then affects the mouthfeel of buccal tablet entrance,
Causing buccal tablet after entrance, change over time, its mouthfeel occurs to change largely；In addition, in prior art
The preparation of Fructus Rosae Normalis buccal tablet, its Sucus Rosae Normalis used is to squeeze the juice after simple pulverizing, and filter centrifugation separates, and obtains clarification
Sucus Rosae Normalis, and be concentrated into after thick shape and obtain, this makes the nutritional labeling of Sucus Rosae Normalis used comprehensive, the crushing juice rate of Fructus Rosae Normalis
Relatively low, relatively costly.
Summary of the invention
In order to solve above-mentioned technical problem present in prior art, the present invention provides a kind of Fructus Rosae Normalis buccal tablet and preparation side thereof
Method.
It is achieved particular by techniques below scheme:
A kind of Fructus Rosae Normalis buccal tablet, is prepared by following raw material: Sucus Rosae Normalis 60-65 part, xylitol 8-10 part, microcrystalline cellulose
Element 7-8 part, starch 4-7 part, vitamin 1 part.
Described raw material is following weight portion: Sucus Rosae Normalis 63 parts, xylitol 9 parts, microcrystalline Cellulose 7.5 parts, starch 5 parts,
Vitamin 1 part.
Described vitamin is the most mixed of one or several in Citrin, vitamin D, vitamin E, vitamin B
Close.
Described Sucus Rosae Normalis, its preparation method, comprise the following steps:
(1) choose the new fresh fruit of fresh Fructus Rosae Normalis without going rotten, cleaned, deburring, then clean, broken；Described step,
During cleaning or cleaning again, use reverse osmosis water and be carried out, specifically water is sent into quartz sand through raw water pump
After filter filters, then it is sent to active carbon filter and filters, then entered in ultra filtration filter by booster pump and filter
After, then after view reverse-osmosis treated, it is thus achieved that pure water, send into rinse bath through pure water pump and clean Fructus Rosae Normalis.
(2) Single Roxburgh Rose Fruit after crushing carries out pre-enzymolysis 15-30min in the environment of 60-70 DEG C, is sent to juice extractor
Squeeze the juice, filter, take filtrate；
(3) filtrate is carried out enzymolysis again, and after making its clarification, filter, homogenizing, then be placed on temperature and be 91-95 DEG C
Environment in sterilization treatment 15-30s, fill, warehouse-in.
Described Sucus Rosae Normalis, preparation method, also comprise the steps:
A, allotment: adding white sugar and stabilizer in the 75-90 DEG C of hot water of 500L, the addition of white sugar is hot water weight
The 3-5% of amount, the addition of stabilizer is the 1-2% of hot water weight, stir process 10min；Again by the Fructus Rosae Normalis after sterilization treatment
Juice adds, and addition is 300-450L, stirs 10min, obtains compound；It is added thereto to again account for compound weight 0.1-
0.5% sodium tripolyphosphate, 0.3-0.7% cycloheptaamylose, 1.3-2% acesulfame potassium, 2.3-4.7%EDTA powder, 0.1-0.4%
At least one in Sal, stirs 10min；It is added thereto to account for sodium citrate or the Fructus Citri Limoniae of compound weight 0.1-0.6% again
Acid, obtains semi-finished product；
B, post processing: semi-finished product are filtered, in the environment of 91-95 DEG C, homogenizing processes 15-30s, and by it at 85-
Sterilization processing 15-30s at 89 DEG C, fill, warehouse-in.
The preparation method of Fructus Rosae Normalis buccal tablet, is according to weight by Sucus Rosae Normalis and xylitol, microcrystalline Cellulose, starch, vitamin
After part proportioning mixing, and stirred, and sieved and be dried, then sieved, and be prepared as granule, compacting
In flakes, every weight is at 100-150mg.
Destruction step in the invention be by it in the environment of vacuum is 0.03-0.05MPa, crush
After, it is sent directly into enzymolysis processing in pre-enzymolysis groove.Avoid the oxidation of Fructus Rosae Normalis Middle nutrition composition, specifically avoid vitamin C
Loss.
The enzyme that pre-enzymolysis in the invention uses is that cellulase, pectase, tannase and water are according to percent mass
Than the cellulase for 10-30%, the pectase of 3-9%, the tannase of 11-17% mixes with the water of surplus.Should
Enzyme addition in enzymolysis process is 0.5-0.8%.
The invention is that cellulase, pectase, tannase and water are according to mass percent at the enzyme that enzymolysis again uses
For the cellulase of 3-7%, the pectase of 1-5%, the tannase of 19-37% mixes with the water of surplus.This enzyme exists
Addition in enzymolysis process is 0.7-0.9%.
Compared with prior art, the technique effect of the present invention is embodied in:
By Sucus Rosae Normalis, xylitol, microcrystalline Cellulose, starch, vitamin being carried out the design of proportioning so that the thorn of preparation
The mouthfeel of pears buccal tablet is more excellent, comprehensive nutrition, and enable to effective ingredient in Sucus Rosae Normalis with xylitol, microcrystalline cellulose
After element, starch, vitamin effect so that it is during oral, it is possible to just melt in the mouth, and is directly absorbed by oral mucosa, keeps away
Produced loss after exempting to enter the intestines and stomach, improves human body to the absorption rate of effective ingredient in Fructus Rosae Normalis buccal tablet.
Meanwhile, the invention is by cleaning, cleaning so that the objectionable impurities in Single Roxburgh Rose Fruit is by substantial amounts of de-
Removing, and reduce acid content, it is ensured that the taste good of Sucus Rosae Normalis, local flavor is more excellent；After broken, in certain temperature conditions
Lower enzymolysis processing certain time, the enzymolysis again after combined filtering, the homogenizing sterilization treatment after filtration so that the juice in Single Roxburgh Rose Fruit
Liquid obtains substantial amounts of revealing out so that its crushing juice rate maintains between 92.1～99.3%, and ascorbic content reaches
More than 27mg/g, the content of vitamin p has exceeded 5%, and the content of superoxide dismutase reaches 44-47U/g.By to Fructus Rosae Normalis
Juice carries out two step enzymolysis processing so that the mouthfeel of Sucus Rosae Normalis is improved, nutritive value has obtained sufficient reservation, improves
The quality of Sucus Rosae Normalis；By the conditional parameter of sterilization process and mode of operation being controlled and adjusting, avoiding of high degree
The loss rate of the vitamin caused in sterilization process, effectively raises ascorbic content, improves the battalion of Sucus Rosae Normalis
Support and be worth, and combine sodium tripolyphosphate, cycloheptaamylose, acesulfame potassium, EDTA powder, Sal interpolation, effectively improve thorn
The local flavor of Sucus Pyri and mouthfeel.And then make the Sucus Rosae Normalis used prepare the taste good of Fructus Rosae Normalis buccal tablet, and nutritious, health-care effect
More excellent.
Detailed description of the invention
Below in conjunction with specific embodiment, technical scheme is further limited, but claimed
Scope is not only limited to description.
Below in an example, its stabilizer used be marque be HBC-GZ-A4.In below example,
Sodium tripolyphosphate, cycloheptaamylose, acesulfame potassium, EDTA powder, Sal add time, can be add therein any one,
Make to reach to improve the mouthfeel of Sucus Rosae Normalis so that the pol of Sucus Rosae Normalis is improved largely, improve the local flavor of Sucus Rosae Normalis,
Especially above-mentioned plurality of raw materials is added fashionable together, it is possible to effectively make the local flavor of Sucus Rosae Normalis significantly be different from existing
Sucus Rosae Normalis product, and the nutritional labeling in Sucus Rosae Normalis can be improved, reduce ascorbic loss rate, improve Sucus Rosae Normalis
Health-care effect, it is possible to making the content of Citrin more than 5%, the content of SOD is 44-47U/g.Effectively raise Sucus Rosae Normalis
Health-care effect, improve the taste and flavor of Fructus Rosae Normalis buccal tablet.
Embodiment 1
A kind of Fructus Rosae Normalis buccal tablet, is prepared by following weight raw material: Sucus Rosae Normalis 60kg, xylitol 8kg, microcrystalline Cellulose 7kg, shallow lake
Powder 4kg, vitamin 1kg.
Described vitamin is any mixing of Citrin, vitamin D, vitamin E, vitamin B.
Described Sucus Rosae Normalis, its preparation method, comprise the following steps:
(1) choose the new fresh fruit of fresh Fructus Rosae Normalis without going rotten, cleaned, deburring, then clean, broken；Described step,
During cleaning or cleaning again, use reverse osmosis water and be carried out, specifically water is sent into quartz sand through raw water pump
After filter filters, then it is sent to active carbon filter and filters, then entered in ultra filtration filter by booster pump and filter
After, then after view reverse-osmosis treated, it is thus achieved that pure water, send into rinse bath through pure water pump and clean Fructus Rosae Normalis.
(2) Single Roxburgh Rose Fruit after crushing carries out pre-enzymolysis 15min in the environment of 60 DEG C, is sent to juice extractor and squeezes the juice,
Filter, take filtrate；
(3) filtrate is carried out enzymolysis again, and after making its clarification, filter, homogenizing, then be placed on the ring that temperature is 91 DEG C
Sterilization treatment 15s in border, fill, warehouse-in.
The preparation method of Fructus Rosae Normalis buccal tablet, is according to weight by Sucus Rosae Normalis and xylitol, microcrystalline Cellulose, starch, vitamin
After part proportioning mixing, and stirred, and sieved and be dried, then sieved, and be prepared as granule, compacting
In flakes, every weight is at 100mg.
Destruction step is by it in the environment of vacuum is 0.03MPa, after carrying out crushing, is sent directly in pre-enzymolysis groove
Enzymolysis processing.Avoid the oxidation of Fructus Rosae Normalis Middle nutrition composition, specifically avoid ascorbic loss.
The enzyme that pre-enzymolysis uses be cellulase, pectase, tannase and water be the fiber of 10% according to mass percent
Element enzyme, the pectase of 3%, the tannase of 11% mixes with the water of surplus.This enzyme addition in enzymolysis process
It is 0.5%.
The enzyme that enzymolysis uses again be cellulase, pectase, tannase and water be the cellulose of 3% according to mass percent
Enzyme, the pectase of 1%, the tannase of 19% mixes with the water of surplus.This enzyme addition in enzymolysis process is
0.7%.
Embodiment 2
A kind of Fructus Rosae Normalis buccal tablet, is prepared by following weight raw material: Sucus Rosae Normalis 65kg, xylitol 10kg, microcrystalline Cellulose 8kg,
Starch 7kg, vitamin 1kg.
Described vitamin is any mixing of Citrin, vitamin D, vitamin E.
Described Sucus Rosae Normalis, its preparation method, comprise the following steps:
(1) choose the new fresh fruit of fresh Fructus Rosae Normalis without going rotten, cleaned, deburring, then clean, broken；Described step,
During cleaning or cleaning again, use reverse osmosis water and be carried out, specifically water is sent into quartz sand through raw water pump
After filter filters, then it is sent to active carbon filter and filters, then entered in ultra filtration filter by booster pump and filter
After, then after view reverse-osmosis treated, it is thus achieved that pure water, send into rinse bath through pure water pump and clean Fructus Rosae Normalis.
(2) Single Roxburgh Rose Fruit after crushing carries out pre-enzymolysis 30min in the environment of 70 DEG C, is sent to juice extractor and squeezes the juice,
Filter, take filtrate；
(3) filtrate is carried out enzymolysis again, and after making its clarification, filter, homogenizing, then be placed on the ring that temperature is 95 DEG C
Sterilization treatment 30s in border, fill, warehouse-in.
Described Sucus Rosae Normalis, preparation method, also comprise the steps:
A, allotment: adding white sugar and stabilizer in the 90 of 500L DEG C of hot water, the addition of white sugar is hot water weight
5%, the addition of stabilizer is the 2% of hot water weight, stir process 10min；Again the Fructus Rosae Normalis juice after sterilization treatment is added
Entering, addition is 450L, stirs 10min, obtains compound；Be added thereto to again to account for compound weight 0.5% sodium tripolyphosphate,
0.7% cycloheptaamylose, 2% acesulfame potassium, 4.7%EDTA powder, 0.4% Sal, stir 10min；It is added thereto to account for mixed again
Close sodium citrate or the citric acid of material weight 0.6%, obtain semi-finished product；
B, post processing: filtered by semi-finished product, in the environment of 91 DEG C, homogenizing processes 15s, and it is killed at 85 DEG C
Bacterium processes 15s, fill, warehouse-in.
The preparation method of Fructus Rosae Normalis buccal tablet, is according to weight by Sucus Rosae Normalis and xylitol, microcrystalline Cellulose, starch, vitamin
After part proportioning mixing, and stirred, and sieved and be dried, then sieved, and be prepared as granule, compacting
In flakes, every weight is at 150mg.
Destruction step is by it in the environment of vacuum is 0.05MPa, after carrying out crushing, is sent directly in pre-enzymolysis groove
Enzymolysis processing.Avoid the oxidation of Fructus Rosae Normalis Middle nutrition composition, specifically avoid ascorbic loss.
The enzyme that pre-enzymolysis uses be cellulase, pectase, tannase and water be the fiber of 30% according to mass percent
Element enzyme, the pectase of 9%, the tannase of 17% mixes with the water of surplus.This enzyme addition in enzymolysis process
It is 0.8%.
The enzyme that enzymolysis uses again be cellulase, pectase, tannase and water be the cellulose of 7% according to mass percent
Enzyme, the pectase of 5%, the tannase of 37% mixes with the water of surplus.This enzyme addition in enzymolysis process is
0.9%.
Embodiment 3
A kind of Fructus Rosae Normalis buccal tablet, is prepared by following weight raw material: Sucus Rosae Normalis 63kg, xylitol 9kg, microcrystalline Cellulose 7.5kg,
Starch 5kg, vitamin 1kg.
Described vitamin is any mixing of Citrin, vitamin D.
Described Sucus Rosae Normalis, its preparation method, comprise the following steps:
(1) choose the new fresh fruit of fresh Fructus Rosae Normalis without going rotten, cleaned, deburring, then clean, broken；Described step,
During cleaning or cleaning again, use reverse osmosis water and be carried out, specifically water is sent into quartz sand through raw water pump
After filter filters, then it is sent to active carbon filter and filters, then entered in ultra filtration filter by booster pump and filter
After, then after view reverse-osmosis treated, it is thus achieved that pure water, send into rinse bath through pure water pump and clean Fructus Rosae Normalis.
(2) Single Roxburgh Rose Fruit after crushing carries out pre-enzymolysis 20min in the environment of 65 DEG C, is sent to juice extractor and squeezes the juice,
Filter, take filtrate；
(3) filtrate is carried out enzymolysis again, and after making its clarification, filter, homogenizing, then be placed on the ring that temperature is 93 DEG C
Sterilization treatment 25s in border, fill, warehouse-in.
Described Sucus Rosae Normalis, preparation method, also comprise the steps:
A, allotment: adding white sugar and stabilizer in the 75 of 500L DEG C of hot water, the addition of white sugar is hot water weight
3%, the addition of stabilizer is the 1% of hot water weight, stir process 10min；Again the Fructus Rosae Normalis juice after sterilization treatment is added
Entering, addition is 300L, stirs 10min, obtains compound；Be added thereto to again to account for compound weight 0.1% sodium tripolyphosphate,
0.3% cycloheptaamylose, 1.3% acesulfame potassium, 2.3%EDTA powder, 0.1% Sal, stir 10min；It is added thereto to again account for
The sodium citrate of compound weight 0.1% or citric acid, obtain semi-finished product；
B, post processing: filtered by semi-finished product, in the environment of 95 DEG C, homogenizing processes 30s, and it is killed at 89 DEG C
Bacterium processes 30s, fill, warehouse-in.
The preparation method of Fructus Rosae Normalis buccal tablet, is according to weight by Sucus Rosae Normalis and xylitol, microcrystalline Cellulose, starch, vitamin
After part proportioning mixing, and stirred, and sieved and be dried, then sieved, and be prepared as granule, compacting
In flakes, every weight is at 130mg.
Destruction step is by it in the environment of vacuum is 0.04MPa, after carrying out crushing, is sent directly in pre-enzymolysis groove
Enzymolysis processing.Avoid the oxidation of Fructus Rosae Normalis Middle nutrition composition, specifically avoid ascorbic loss.
The enzyme that pre-enzymolysis uses be cellulase, pectase, tannase and water be the fiber of 20% according to mass percent
Element enzyme, the pectase of 6%, the tannase of 15% mixes with the water of surplus.This enzyme addition in enzymolysis process
It is 0.7%.
The enzyme that enzymolysis uses again be cellulase, pectase, tannase and water be the cellulose of 5% according to mass percent
Enzyme, the pectase of 4%, the tannase of 22% mixes with the water of surplus.This enzyme addition in enzymolysis process is
0.8%.
Embodiment 4
Described vitamin is vitamin B.
Described Sucus Rosae Normalis, preparation method, also comprise the steps:
A, allotment: adding white sugar and stabilizer in the 85 of 500L DEG C of hot water, the addition of white sugar is hot water weight
4%, the addition of stabilizer is the 1.5% of hot water weight, stir process 10min；Again by the Fructus Rosae Normalis juice after sterilization treatment
Adding, addition is 350L, stirs 10min, obtains compound；It is added thereto to again account for compound weight 0.3% tripolyphosphate
Sodium, 0.5% cycloheptaamylose, 1.7% acesulfame potassium, 3.7%EDTA powder, 0.3% Sal, stir 10min；It is added thereto to again
Account for sodium citrate or the citric acid of compound weight 0.4%, obtain semi-finished product；
B, post processing: filtered by semi-finished product, in the environment of 93 DEG C, homogenizing processes 25s, and it is killed at 87 DEG C
Bacterium processes 25s, fill, warehouse-in.
Claims (6)
1. a Fructus Rosae Normalis buccal tablet, it is characterised in that prepared by following raw material: Sucus Rosae Normalis 60-65 part, xylitol 8-10
Part, microcrystalline Cellulose 7-8 part, starch 4-7 part, vitamin 1 part.
2. Fructus Rosae Normalis buccal tablet as claimed in claim 1, it is characterised in that described raw material is following weight portion: Sucus Rosae Normalis 63 parts,
Xylitol 9 parts, microcrystalline Cellulose 7.5 parts, starch 5 parts, vitamin 1 part.
3. Fructus Rosae Normalis buccal tablet as claimed in claim 1 or 2, it is characterised in that described vitamin be Citrin, vitamin D,
One or several any mixing in vitamin E, vitamin B.
4. Fructus Rosae Normalis buccal tablet as claimed in claim 1 or 2, it is characterised in that described Sucus Rosae Normalis, its preparation method, including with
Lower step:
(1) choose the new fresh fruit of fresh Fructus Rosae Normalis without going rotten, cleaned, deburring, then clean, broken；
(2) Single Roxburgh Rose Fruit after crushing carries out pre-enzymolysis 15-30min in the environment of 60-70 DEG C, is sent to juice extractor and squeezes
Juice, filters, takes filtrate；
(3) filtrate is carried out enzymolysis again, and after making its clarification, filter, homogenizing, then be placed on the ring that temperature is 91-95 DEG C
Sterilization treatment 15-30s in border, fill, warehouse-in.
5. Fructus Rosae Normalis buccal tablet as claimed in claim 4, it is characterised in that described Sucus Rosae Normalis, preparation method, also includes walking as follows
Rapid:
A, allotment: adding white sugar and stabilizer in the 75-90 DEG C of hot water of 500L, the addition of white sugar is hot water weight
3-5%, the addition of stabilizer is the 1-2% of hot water weight, stir process 10min；Again by the Fructus Rosae Normalis juice after sterilization treatment
Adding, addition is 300-450L, stirs 10min, obtains compound；It is added thereto to again account for compound weight 0.1-0.5%
Sodium tripolyphosphate, 0.3-0.7% cycloheptaamylose, 1.3-2% acesulfame potassium, 2.3-4.7%EDTA powder, 0.1-0.4% Sal
In at least one, stir 10min；It is added thereto to account for sodium citrate or the citric acid of compound weight 0.1-0.6% again,
Semi-finished product；
B, post processing: semi-finished product are filtered, in the environment of 91-95 DEG C, homogenizing processes 15-30s, and by it at 85-89 DEG C
Lower sterilization processing 15-30s, fill, warehouse-in.
6. the preparation method of the Fructus Rosae Normalis buccal tablet as described in any one of claim 1-5, it is characterised in that be by Sucus Rosae Normalis and xylose
After alcohol, microcrystalline Cellulose, starch, vitamin mix according to weight, and stirred, and sieved also
Being dried, then sieved, and be prepared as granule, tabletted, every weight is at 100-150mg.
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Application publication date: 20161109 |