CN106578824A - 灵芝泡腾片及其制备方法 - Google Patents
灵芝泡腾片及其制备方法 Download PDFInfo
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- CN106578824A CN106578824A CN201611053040.8A CN201611053040A CN106578824A CN 106578824 A CN106578824 A CN 106578824A CN 201611053040 A CN201611053040 A CN 201611053040A CN 106578824 A CN106578824 A CN 106578824A
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- Prior art keywords
- ganoderma
- essence
- grain
- extractum
- lactose
- Prior art date
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- Pending
Links
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Classifications
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- 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
- A23L2/385—Concentrates of non-alcoholic beverages
- A23L2/39—Dry compositions
- A23L2/395—Dry compositions in a particular shape or form
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/40—Effervescence-generating compositions
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
-
- 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)
- Medicines Containing Plant Substances (AREA)
Abstract
本发明属于食品领域，具体为灵芝泡腾片及其制备方法。灵香精芝泡腾片，由以下原料制备所得，灵芝孢子浸膏、NaHCO3、酒石酸、乳糖、茶多酚、可可壳色素、PEG6000、茉莉花香精、绿茶和无水乙醇。本发明提供的灵芝泡腾片及其制备方法，灵芝孢子提取物作为灵芝保健品的主要原料，提高了有效营养成分的含量以及其在人体内的生物利用度，增强了灵芝的对人体的安神、助眠、提高免疫力等特点。增加了茶多酚、可可壳色素、茉莉花香精、绿茶香精、乳糖等优质调味剂，改善了灵芝孢子粉的口感。制备灵芝孢子粉泡腾片更有崩解快速、服用方便、起效迅速。生物利用度高，能提高保健效益。
Description
技术领域
本发明属于食品领域，具体为灵芝泡腾片及其制备方法。
背景技术
灵芝又称林中灵、琼珍(学名：Ganoderma Lucidum Karst)是多孔菌科真菌灵芝的子实体。灵芝药用在我国已有2000多年的历史，被历代医药家视为滋补强壮、扶正固本的神奇珍品。2000年，已知灵芝属(Ganoderma)真菌约100余种，分布最广的为赤芝(G.lu-cidum)，其次为紫芝(G.japonicum)，还有树舌(G.applana-tum)、松杉灵芝(G.tsugae)和簿树芝(G.capense)等均供药用。灵芝粉末呈浅棕色、棕褐色至紫褐色。灵芝主含氨基酸、多肽、蛋白质、真菌溶菌酶(fungal lysozyme)，以及糖类(还原糖和多糖)、麦角甾醇、三萜类、香豆精甙、挥发油、硬脂酸、苯甲酸、生物碱、维生素B2及C等；孢子还含甘露醇、海藻糖(trehalose)。
灵芝具有补气安神、止咳平喘、延年益寿的功效。可用于改善免疫系统、改善心血管病患、保护肝脏、调节神经系统、抗过敏、抗炎症、抗衰老。灵芝对神经衰弱、高脂血症、冠心病心绞痛、心律失常、克山病、高原不适症、肝炎、出血热、消化不良、气管炎等病症各有不同程度的疗效。
灵芝由于其性平、味甘、气特殊、味微苦涩，能补心血、益心气、安心神，宜治气血不足、心神失养所致的心神不宁、失眠、惊悸、多梦、健忘、体倦神疲、食少等症。能补益肺气，温肺化痰，止咳平喘，常可治痰饮证，见形寒咳嗽、痰多气喘者，尤其对痰湿型或虚寒型疗效较好。能补养气血作用，常治虚劳短气、不思饮食、手足逆冷、或烦躁口干等症。
目前市面上已经出现了名目繁多的灵芝产品，然而无论是从产品种类还是科技含量上来看，均需要进一步深化灵芝产业的开发及应用研究，多数工艺是直接将灵芝实体直接粉碎加工、压片、切片等较为粗糙的加工方式得到的，少有由灵芝提取物制做而成的保健品上市，以致现普有的灵芝保健品中的有效成分含量较低。
发明内容
针对上述技术问题，本发明提供一种以灵芝为原料的泡腾片。
具体技术方案为：
灵芝泡腾片，由以下原料制备所得，灵芝孢子浸膏、NaHCO3、酒石酸、乳糖、茶多酚、可可壳色素、PEG6000、茉莉花香精、绿茶香精和无水乙醇。
灵芝泡腾片的制备方法，包括以下过程：
(1)灵芝孢子浸膏提取：
1份破壁灵芝孢子粉，加10份水浸泡12h，然后加5份水煮1h，过滤，滤液单独保存以备用；将剩余滤渣中再加入10份水煮1h，过滤，将两次所得滤液合并，浓缩至浸膏比重为1.25，所得浸膏即为灵芝孢子浸膏；
(2)辅料准备：
辅料包括：NaHCO3、酒石酸、乳糖、茶多酚、可可壳色素、PEG6000、茉莉花香精、绿茶香精和无水乙醇。辅料中茶多酚和可可壳容易吸水受潮，不予做预处理；NaHCO3、酒石酸、乳糖、EG6000、茉莉花香精和绿茶香精都需要过100目筛做预处理。
(3)分别准备酸粒和碱粒
分别向两个研钵中加入0.5ml灵芝孢子浸膏；
向制备碱粒的研钵中，加入6g乳糖和0.8g茶多酚和0.2g可可壳色素研匀；向制备酸粒的研钵中，加入7g乳糖和0.8g茶多酚和0.2g可可壳色素研匀；
另取一个研钵称取0.7gPEG6000，加入1mL无水乙醇研磨并放入3gNaHCO3进行包裹，混匀之后加入制备碱粒的研钵中混匀；
根据酸粒和碱粒的情况分别加入适当的无水乙醇混匀，然后分别过16目筛整粒；
将酸粒和碱粒分开放置于烘箱中50℃干燥1.5h；
称取3g酒石酸、0.5gPEG6000混匀后加入酸粒中再继续混匀；
(4)混均后使酸粒和碱粒混合，再称取0.2g的茉莉花香精粉末和0.2g的绿茶香精粉末混匀、压片。
灵芝泡腾片主要是利用了灵芝孢子提取物，由于未经破壁或提取的灵芝酸很难被人体吸收，被人体所利用的营养成分更是少之又少。本发明将灵芝的主要有效成分灵芝多糖和灵芝酸进行有效提取后制剂，显著提高了产品中灵芝有效成分的含量，大大提高了人体对灵芝有效成分的生物利用度。
制成的灵芝泡腾片是含有泡腾崩解剂的一种片剂。而泡腾崩解剂是酒石酸、碳酸氢钠(小苏打)、乳糖、茶多酚、可可壳色素、PEG6000、茉莉花香精、绿茶香精、无水乙醇的混合物；泡腾片本身干燥不含水分，泡腾崩解剂中的物质未电离不能发生反应，并且有PEG6000包裹在外增加片剂的稳定性；但当泡腾片放入水中之后，酒石酸和碳酸氢钠在水的作用下电离，并发生复分解反应，产生大量二氧化碳，使片剂迅速崩解和融化，有时崩解产生的气泡还会使药片在水中上下翻滚，加速其崩解和融化。片剂崩解时产生的二氧化碳部分溶解于饮水中，使饮水喝入口中时有汽水般的美感。
泡腾片的制备剂中的小苏打有去涩味的功能；乳糖是粉状食品色素的吸附分散剂,能降低色素浓度；茶多酚是从茶叶中提取的全天然抗氧化食品，是形成茶叶色香味的主要成份之一，具有抗氧化能力强，无毒副作用，无异味等特点，有抗癌、防治心血管疾病、防治中风、抗血栓、提高免疫力、有助于美容、助消化、防治龋固齿清除口臭、防辐射损伤、重金属和生物碱中毒的抗解作用、预防衰老、防治败血病等功效。因此这些泡腾剂成分不仅增加了灵芝孢子粉的使用性，由于其与灵芝孢子粉的功效相似使该产品的功效得到了加强。
灵芝泡腾片崩解快速、服用方便。生物利用度高，能提高保健效益。尤其也适用于儿童、老年人以及吞服食物困难的人群。经过调味后的泡腾片，口味更佳，减弱了灵芝本身的苦涩加强了其本身的香味，使保健者更乐于接受。
本发明提供的灵芝泡腾片及其制备方法，破壁灵芝孢子提取物作为灵芝保健品的主要原料，提高了有效营养成分的含量以及其在人体内的生物利用度，增强了灵芝的对人体的安神、助眠、提高免疫力等特点。并且增加了茶多酚、可可壳色素、茉莉花香精、绿茶香精、乳糖等优质调味剂，改善了破壁灵芝孢子粉的口感。制备破壁灵芝孢子粉泡腾片更有崩解快速、服用方便、起效迅速。生物利用度高，能提高保健效益。尤其也适用于儿童、老年人以及吞服食物困难的人群。经过调味后的泡腾片，口味更佳，减弱了灵芝本身的苦涩加强了其本身的香味，澄明度高无杂质无沉淀物漂浮物，为浅棕色，极大地优化了外观，使保健者更乐于接受等优点。
具体实施方式
结合实施例说明本发明的具体实施方式。
(1)灵芝孢子浸膏提取工艺：
取1份破壁灵芝孢子粉，再加10份水浸泡12h，然后加5份水煮1h，过滤，滤液单独保存以备用；将剩余滤渣中再加入10份水煮1h，过滤，将两次所得滤液合并，浓缩至浸膏比重为1.25，所得浸膏即为灵芝孢子浸膏。
(2)辅料准备：
辅料包括：NaHCO3、酒石酸、乳糖、茶多酚、可可壳色素、PEG6000、茉莉花香精、绿茶香精和无水乙醇。辅料中茶多酚和可可壳容易吸水受潮，不予做预处理；NaHCO3、酒石酸、乳糖、EG6000、茉莉花香精和绿茶香精都需要过100目筛做预处理。
(3)灵芝泡腾片辅料配方：
表1灵芝泡腾片辅料配方
(4)灵芝泡腾片制备工艺：
泡腾片在生产上制备方法主要有5种，分别为酸碱分湿法制粒﹑干法制粒﹑酸碱混合非水制粒﹑直接压片和聚乙二醇包裹法。本实施例选择酸碱分开湿法制粒法。具体步骤如下：
1、取两个研钵分开制备酸粒和碱粒，分别向两个研钵中加入0.5ml灵芝孢子浸膏。
2、向制备碱粒的研钵中，称取6g乳糖和0.8g茶多酚和0.2g可可壳色素研匀；向制备酸粒的研钵中，称取7g乳糖和0.8g茶多酚和0.2g可可壳色素研匀。
3、另取一个研钵称取0.7gPEG6000，加入1mL无水乙醇研磨并放入称取好的3gNaHCO3进行包裹，混匀之后加入制备碱粒的那个研钵中混匀。
4、根据酸粒和碱粒的情况分别加入适当的无水乙醇混匀，然后分别过16目筛整粒。
5、将酸粒和碱粒分开放置于烘箱中50℃干燥1.5h。
6、称取3g酒石酸，并称取0.5gPEG6000混匀后加入酸粒中再继续混匀。混均后使酸粒和碱粒混合，再称取0.2g的茉莉花香精粉末和0.2g的绿茶香精粉末混匀。
7、压片。
Claims (2)
1.灵芝泡腾片，其特征在于，由以下原料制备所得，灵芝孢子浸膏、NaHCO3、酒石酸、乳糖、茶多酚、可可壳色素、PEG6000、茉莉花香精、绿茶香精和无水乙醇。
2.根据权利要求1所述的灵芝泡腾片的制备方法，其特征在于，包括以下过程：
(1)灵芝孢子浸膏提取：
1份破壁灵芝孢子粉，加10份水浸泡12h，然后加5份水煮1h，过滤，滤液单独保存以备用；将剩余滤渣中再加入10份水煮1h，过滤，将两次所得滤液合并，浓缩至浸膏比重为1.25，所得浸膏即为灵芝孢子浸膏；
(2)辅料准备：
辅料包括：NaHCO3、酒石酸、乳糖、茶多酚、可可壳色素、PEG6000、茉莉花香精、绿茶香精和无水乙醇。辅料中茶多酚和可可壳容易吸水受潮，不予做预处理；NaHCO3、酒石酸、乳糖、EG6000、茉莉花香精和绿茶香精都需要过100目筛做预处理。
(3)分别准备酸粒和碱粒
分别向两个研钵中加入0.5ml灵芝孢子浸膏；
向制备碱粒的研钵中，加入6g乳糖和0.8g茶多酚和0.2g可可壳色素研匀；向制备酸粒的研钵中，加入7g乳糖和0.8g茶多酚和0.2g可可壳色素研匀；
另取一个研钵称取0.7gPEG6000，加入1mL无水乙醇研磨并放入3gNaHCO3进行包裹，混匀之后加入制备碱粒的研钵中混匀；
根据酸粒和碱粒的情况分别加入适当的无水乙醇混匀，然后分别过16目筛整粒；
将酸粒和碱粒分开放置于烘箱中50℃干燥1.5h；
称取3g酒石酸、0.5gPEG6000混匀后加入酸粒中再继续混匀；
(4)混均后使酸粒和碱粒混合，再称取0.2g的茉莉花香精粉末和0.2g的绿茶香精粉末混匀、压片。
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| CN112999177A (zh) * | 2021-01-30 | 2021-06-22 | 成都大学 | 含川芎提取物的中草药抑菌泡腾片及其制备方法 |
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| CN116268254A (zh) * | 2022-08-26 | 2023-06-23 | 广西师范大学 | 一种具有保健功能的仿野生全灵芝泡腾片及其制备方法 |
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Application publication date: 20170426 |