CN107712231A - 一种消炎镇咳润喉糖及其制备方法 - Google Patents
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Classifications
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- 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
-
- 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
- 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
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- Inorganic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
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- Medicines Containing Material From Animals Or Micro-Organisms (AREA)
- Medicinal Preparation (AREA)
Abstract
本发明公开了一种消炎镇咳润喉糖及其制备方法,属于医用药品技术领域。本发明研制的消炎镇咳润喉糖,包括鸡蛋粉、蜂蜜发酵物、蔗糖、葡萄糖、低聚麦芽糖、活化壳聚糖、香精、润滑剂和朗姆酒,先将蔗糖、葡萄糖和低聚麦芽糖粉碎,制得混合糖粉,再将鸡蛋粉、蜂蜜发酵物、活化壳聚糖与朗姆酒搅拌混合,随后加入混合糖粉,揉捏成软材,并将软材压制过筛,制得颗粒状软材,再将颗粒状软材与香精、润滑剂混合后,压制成片,包装,即得消炎镇咳润喉糖。本发明所得润喉糖评分高,具有良好的润喉止咳效果和口味。
Description
技术领域
本发明公开了一种消炎镇咳润喉糖及其制备方法,属于医用药品技术领域。
背景技术
润喉糖是一种功能性糖果,具有润喉护嗓的作用。是老少咸宜,居家旅行之常备佳品。市场调查表明,目前糖果发展的趋势是向功能性、低甜度、多口味的方向发展。
以王老吉润喉糖为例,产品成分主要有植物提取物:罗汉果、胖大海、山药、玉竹、百合、杏仁(苦) 、鱼腥草、姜(生姜)、桑叶、桔梗、淡竹叶、菊花、葛根、蒲公英、鲜白茅根、橘皮、藿香、乌梅。润喉糖的外包装一般由铁盒或者铁罐存储,铁盒包装的特点是润喉糖铁盒安全环保不易磨损、可以恰当印刷。润喉糖的功效有清热解毒,清肺止咳;清新口气,提神解困。在润喉糖选择中,建议选择无糖的产品,而且要注意药物与咽喉的接触时间,时间长久一点会保持良好的药效。
但是传统润喉糖润喉效果不佳,而且口味不佳,甚至还有人存在吃过润喉糖之后咳嗽更加严重的问题,因此还需对此进行研究。
发明内容
本发明主要解决的技术问题是:针对传统润喉糖润喉止咳效果不佳并且口味不好的问题,提供了一种消炎镇咳润喉糖及其制备方法。
为了解决上述技术问题,本发明所采用的技术方案是:
一种消炎镇咳润喉糖,包括以下重量份数的原料:8~10份鸡蛋粉,20~30份蜂蜜发酵物,30~50份蔗糖,20~30份葡萄糖,20~25份低聚麦芽糖,20~30份活化壳聚糖,0.6~0.8份香精,0.1~0.3份润滑剂,20~30份朗姆酒;
所述消炎镇咳润喉糖具体制备步骤为:
(1)按原料组成称量各组分;
(2)将蔗糖、葡萄糖和低聚麦芽糖粉碎,得混合糖粉;
(3)将鸡蛋粉、蜂蜜发酵物、活化壳聚糖与朗姆酒搅拌混合,再加入混合糖粉,揉捏成软材;
(4)将软材压过10~20目筛孔,得颗粒状软材;
(5)将颗粒状软材与香精、润滑剂混合后,压制成片,包装,即得消炎镇咳润喉糖。
所述蜂蜜发酵物具体制备过程为:将蜂蜜用水稀释后,煮沸,待冷却至室温,再加入蜂蜜质量0.6~0.8%的乳酸菌,恒温密闭发酵8~12h,待发酵结束,再加入蜂蜜质量8~10%的生物碱及蜂蜜质量1~3%的氯化钠,搅拌混合后,灭菌,得蜂蜜发酵物;所述生物碱为可待因、麻黄碱或小檗碱中的任意一种。
所述活化壳聚糖具体活化过程为:将壳聚糖与水按质量比为1:8~1:10混合后,静置溶胀,加热搅拌溶解,待冷却至室温,再加入壳聚糖酶,搅拌活化后,灭酶,浓缩,得活化壳聚糖。
所述香精由薄荷脑和香兰素按质量比为5:1~10:1混合而成。
所述润滑剂为硬脂酸锌、硬脂酸钙或硬脂酸镁中的任意一种。
本发明的有益效果是:
(1)本发明技术方案在产品中添加鸡蛋粉,首先,鸡蛋粉中蛋清在口腔及气管中吸水溶胀后,可形成蛋白质薄膜,起到良好的润滑组织的效果,从而避免喉咙干燥,且口腔中无消化分解蛋白质的酶,因此该蛋白质薄膜可将产品中有效成分吸附结合于喉咙及口腔中,从而延长药效,而鸡蛋粉中的鸡蛋卵磷脂可为口腔细胞再生提供营养来源,促进口腔细胞的再生,另外,磷脂特有的负电荷基团可使引起发炎的细菌吸附团聚,并被固定于蛋白质薄膜表面,与蛋白质薄膜中具有优异杀菌消炎作用的生物碱接触,起到消炎止咳的作用;
(2)本发明技术方案通过以蜂蜜为发酵底物,并利用乳酸菌在发酵过程中,使部分蜂蜜转化为有机弱酸,有机弱酸的产生,一方面,可使产品具有酸味,改善产品的风味,另一方面,有机弱酸的存在,可与体系中生物碱结合形成相对稳定的化合物,避免在存放过程中有机弱酸与生物碱失效,在使用过程中,有机弱酸与生物碱的结合物可在咀嚼过程中,在口腔中热量作用下分解,重新生成具有活性的有机弱酸及生物碱,起到杀菌消炎的作用;
(3)本发明技术方案通过在体系中添加活化壳聚糖,活化后的壳聚糖中活性的羟基和氨基得以暴露,在使用过程中,可进一步提高蛋白质薄膜对有效成分及有害细菌的吸附性能,且口腔中消化酶也无法分解壳聚糖,在提高蛋白质薄膜稳定性的同时,使产品抗菌消炎及镇咳效果进一步提升;
(4)本发明技术方案在产品中添加朗姆酒,可有效改善产品的风味和口感,且朗姆酒中酒精成分可作为产品加工过程中的润湿剂,避免在加工过程中糖分大量溶解而成型困难,且朗姆酒在自身发酵过程中,溶解了部分微生物发酵产物,其发酵产物可对引起消炎的有害菌的生长发育产生抑制作用,进一步提高产品的抗菌效果。
具体实施方式
按质量比为1:3~1:5将蜂蜜与水混合倒入烧杯中,用玻璃棒搅拌混合20~30min,得蜂蜜稀释液,再将所得蜂蜜稀释液加热煮沸后,自然冷却至室温,再将烧杯中物料转入发酵罐中,并向发酵罐中加入蜂蜜质量0.6~0.8%的乳酸菌,于温度为30~35℃条件下,恒温密闭发酵8~12h,待发酵结束,向发酵罐中加入蜂蜜质量8~10%的生物碱及蜂蜜质量1~3%的氯化钠,用搅拌器以300~500r/min转速搅拌混合10~15min后,于温度为70~75℃条件下,保温灭菌20~30min,出料,得蜂蜜发酵物;将壳聚糖与水按质量比为1:8~1:10混合后,于室温条件下静置溶胀4~6h,得溶胀液,并将溶胀液于温度为85~90℃,转速为300~500r/min条件下,恒温搅拌溶解10~15min,待自然冷却至室温,得冷却壳聚糖液,再向冷却壳聚糖液中加入冷却壳聚糖液质量0.6~0.8%的壳聚糖酶,用玻璃棒搅拌活化25~30min后,于温度为90~95℃条件下,保温灭酶20~30min后,于温度为65~75℃,压力为600~800kPa条件下,减压浓缩25~30min,得浓缩液,即为活化壳聚糖;将鸡蛋打成蛋液,并将所得蛋液转入喷雾干燥器,于进风温度为85~90℃,出风温度为45~55℃条件下,喷雾干燥,得鸡蛋粉;按重量份数计,依次取8~10份鸡蛋粉,20~30份蜂蜜发酵物,30~50份蔗糖,20~30份葡萄糖,20~25份低聚麦芽糖,20~30份活化壳聚糖,0.6~0.8份香精,0.1~0.3份润滑剂,20~30份朗姆酒,先将蔗糖、葡萄糖和低聚麦芽糖加入粉碎机中,粉碎10~20min,得混合糖粉;再将鸡蛋粉、蜂蜜发酵物、活化壳聚糖和朗姆酒搅拌混合45~60min,再加入混合糖粉,揉捏成软材;并将所得软材压过10~20目筛,得颗粒状软材;随后将颗粒状软材、香精和润滑剂搅拌混合10~30min后,经压力机压制成片,包装,即得消炎镇咳润喉糖。所述生物碱为可待因、麻黄碱或小檗碱中的任意一种。所述香精由薄荷脑和香兰素按质量比为5:1~10:1混合而成。所述润滑剂为硬脂酸锌、硬脂酸钙或硬脂酸镁中的任意一种。
实例1
按质量比为1:5将蜂蜜与水混合倒入烧杯中,用玻璃棒搅拌混合30min,得蜂蜜稀释液,再将所得蜂蜜稀释液加热煮沸后,自然冷却至室温,再将烧杯中物料转入发酵罐中,并向发酵罐中加入蜂蜜质量0.8%的乳酸菌,于温度为35℃条件下,恒温密闭发酵12h,待发酵结束,向发酵罐中加入蜂蜜质量10%的生物碱及蜂蜜质量3%的氯化钠,用搅拌器以500r/min转速搅拌混合15min后,于温度为75℃条件下,保温灭菌30min,出料,得蜂蜜发酵物;将壳聚糖与水按质量比为1:10混合后,于室温条件下静置溶胀6h,得溶胀液,并将溶胀液于温度为90℃,转速为500r/min条件下,恒温搅拌溶解15min,待自然冷却至室温,得冷却壳聚糖液,再向冷却壳聚糖液中加入冷却壳聚糖液质量0.8%的壳聚糖酶,用玻璃棒搅拌活化30min后,于温度为95℃条件下,保温灭酶30min后,于温度为75℃,压力为800kPa条件下,减压浓缩30min,得浓缩液,即为活化壳聚糖;将鸡蛋打成蛋液,并将所得蛋液转入喷雾干燥器,于进风温度为90℃,出风温度为55℃条件下,喷雾干燥,得鸡蛋粉;按重量份数计,依次取10份鸡蛋粉,30份蜂蜜发酵物,50份蔗糖,30份葡萄糖,25份低聚麦芽糖,30份活化壳聚糖,0.8份香精,0.3份润滑剂,30份朗姆酒,先将蔗糖、葡萄糖和低聚麦芽糖加入粉碎机中,粉碎20min,得混合糖粉;再将鸡蛋粉、蜂蜜发酵物、活化壳聚糖和朗姆酒搅拌混合60min,再加入混合糖粉,揉捏成软材;并将所得软材压过20目筛,得颗粒状软材;随后将颗粒状软材、香精和润滑剂搅拌混合30min后,经压力机压制成片,包装,即得消炎镇咳润喉糖。所述生物碱为可待因。所述香精由薄荷脑和香兰素按质量比为10:1混合而成。所述润滑剂为硬脂酸锌。
实例2
按质量比为1:5将蜂蜜与水混合倒入烧杯中,用玻璃棒搅拌混合30min,得蜂蜜稀释液,再将所得蜂蜜稀释液加热煮沸后,自然冷却至室温,再将烧杯中物料转入发酵罐中,并向发酵罐中加入蜂蜜质量0.8%的乳酸菌,于温度为35℃条件下,恒温密闭发酵12h,待发酵结束,向发酵罐中加入蜂蜜质量10%的生物碱及蜂蜜质量3%的氯化钠,用搅拌器以500r/min转速搅拌混合15min后,于温度为75℃条件下,保温灭菌30min,出料,得蜂蜜发酵物;将壳聚糖与水按质量比为1:10混合后,于室温条件下静置溶胀6h,得溶胀液,并将溶胀液于温度为90℃,转速为500r/min条件下,恒温搅拌溶解15min,待自然冷却至室温,得冷却壳聚糖液,再向冷却壳聚糖液中加入冷却壳聚糖液质量0.8%的壳聚糖酶,用玻璃棒搅拌活化30min后,于温度为95℃条件下,保温灭酶30min后,于温度为75℃,压力为800kPa条件下,减压浓缩30min,得浓缩液,即为活化壳聚糖;按重量份数计,依次取30份蜂蜜发酵物,50份蔗糖,30份葡萄糖,25份低聚麦芽糖,30份活化壳聚糖,0.8份香精,0.3份润滑剂,30份朗姆酒,先将蔗糖、葡萄糖和低聚麦芽糖加入粉碎机中,粉碎20min,得混合糖粉;再将蜂蜜发酵物、活化壳聚糖和朗姆酒搅拌混合60min,再加入混合糖粉,揉捏成软材;并将所得软材压过20目筛,得颗粒状软材;随后将颗粒状软材、香精和润滑剂搅拌混合30min后,经压力机压制成片,包装,即得消炎镇咳润喉糖。所述生物碱为可待因。所述香精由薄荷脑和香兰素按质量比为10:1混合而成。所述润滑剂为硬脂酸锌。
实例3
按质量比为1:5将蜂蜜与水混合倒入烧杯中,用玻璃棒搅拌混合30min,得蜂蜜稀释液,再将所得蜂蜜稀释液加热煮沸后,自然冷却至室温,再将烧杯中物料转入发酵罐中,并向发酵罐中加入蜂蜜质量0.8%的乳酸菌,于温度为35℃条件下,恒温密闭发酵12h,待发酵结束,向发酵罐中加入蜂蜜质量3%的氯化钠,用搅拌器以500r/min转速搅拌混合15min后,于温度为75℃条件下,保温灭菌30min,出料,得蜂蜜发酵物;将壳聚糖与水按质量比为1:10混合后,于室温条件下静置溶胀6h,得溶胀液,并将溶胀液于温度为90℃,转速为500r/min条件下,恒温搅拌溶解15min,待自然冷却至室温,得冷却壳聚糖液,再向冷却壳聚糖液中加入冷却壳聚糖液质量0.8%的壳聚糖酶,用玻璃棒搅拌活化30min后,于温度为95℃条件下,保温灭酶30min后,于温度为75℃,压力为800kPa条件下,减压浓缩30min,得浓缩液,即为活化壳聚糖;将鸡蛋打成蛋液,并将所得蛋液转入喷雾干燥器,于进风温度为90℃,出风温度为55℃条件下,喷雾干燥,得鸡蛋粉;按重量份数计,依次取10份鸡蛋粉,30份蜂蜜发酵物,50份蔗糖,30份葡萄糖,25份低聚麦芽糖,30份活化壳聚糖,0.8份香精,0.3份润滑剂,30份朗姆酒,先将蔗糖、葡萄糖和低聚麦芽糖加入粉碎机中,粉碎20min,得混合糖粉;再将鸡蛋粉、蜂蜜发酵物、活化壳聚糖和朗姆酒搅拌混合60min,再加入混合糖粉,揉捏成软材;并将所得软材压过20目筛,得颗粒状软材;随后将颗粒状软材、香精和润滑剂搅拌混合30min后,经压力机压制成片,包装,即得消炎镇咳润喉糖。所述香精由薄荷脑和香兰素按质量比为10:1混合而成。所述润滑剂为硬脂酸锌。
实例4
按质量比为1:5将蜂蜜与水混合倒入烧杯中,用玻璃棒搅拌混合30min,得蜂蜜稀释液,再将所得蜂蜜稀释液加热煮沸后,自然冷却至室温,再将烧杯中物料转入发酵罐中,并向发酵罐中加入蜂蜜质量0.8%的乳酸菌,于温度为35℃条件下,恒温密闭发酵12h,待发酵结束,向发酵罐中加入蜂蜜质量10%的生物碱及蜂蜜质量3%的氯化钠,用搅拌器以500r/min转速搅拌混合15min后,于温度为75℃条件下,保温灭菌30min,出料,得蜂蜜发酵物;将鸡蛋打成蛋液,并将所得蛋液转入喷雾干燥器,于进风温度为90℃,出风温度为55℃条件下,喷雾干燥,得鸡蛋粉;按重量份数计,依次取10份鸡蛋粉,30份蜂蜜发酵物,50份蔗糖,30份葡萄糖,25份低聚麦芽糖,0.8份香精,0.3份润滑剂,30份朗姆酒,先将蔗糖、葡萄糖和低聚麦芽糖加入粉碎机中,粉碎20min,得混合糖粉;再将鸡蛋粉、蜂蜜发酵物和朗姆酒搅拌混合60min,再加入混合糖粉,揉捏成软材;并将所得软材压过20目筛,得颗粒状软材;随后将颗粒状软材、香精和润滑剂搅拌混合30min后,经压力机压制成片,包装,即得消炎镇咳润喉糖。所述生物碱为可待因。所述香精由薄荷脑和香兰素按质量比为10:1混合而成。所述润滑剂为硬脂酸锌。
实例5
按质量比为1:5将蜂蜜与水混合倒入烧杯中,用玻璃棒搅拌混合30min,得蜂蜜稀释液,再将所得蜂蜜稀释液加热煮沸后,自然冷却至室温,再将烧杯中物料转入发酵罐中,并向发酵罐中加入蜂蜜质量0.8%的乳酸菌,于温度为35℃条件下,恒温密闭发酵12h,待发酵结束,向发酵罐中加入蜂蜜质量10%的生物碱及蜂蜜质量3%的氯化钠,用搅拌器以500r/min转速搅拌混合15min后,于温度为75℃条件下,保温灭菌30min,出料,得蜂蜜发酵物;将壳聚糖与水按质量比为1:10混合后,于室温条件下静置溶胀6h,得溶胀液,并将溶胀液于温度为90℃,转速为500r/min条件下,恒温搅拌溶解15min,待自然冷却至室温,得冷却壳聚糖液,再向冷却壳聚糖液中加入冷却壳聚糖液质量0.8%的壳聚糖酶,用玻璃棒搅拌活化30min后,于温度为95℃条件下,保温灭酶30min后,于温度为75℃,压力为800kPa条件下,减压浓缩30min,得浓缩液,即为活化壳聚糖;将鸡蛋打成蛋液,并将所得蛋液转入喷雾干燥器,于进风温度为90℃,出风温度为55℃条件下,喷雾干燥,得鸡蛋粉;按重量份数计,依次取10份鸡蛋粉,30份蜂蜜发酵物,50份蔗糖,30份葡萄糖,25份低聚麦芽糖,30份活化壳聚糖,0.8份香精,0.3份润滑剂,30份质量分数为50%乙醇溶液,先将蔗糖、葡萄糖和低聚麦芽糖加入粉碎机中,粉碎20min,得混合糖粉;再将鸡蛋粉、蜂蜜发酵物、活化壳聚糖和质量分数为50%乙醇溶液搅拌混合60min,再加入混合糖粉,揉捏成软材;并将所得软材压过20目筛,得颗粒状软材;随后将颗粒状软材、香精和润滑剂搅拌混合30min后,经压力机压制成片,包装,即得消炎镇咳润喉糖。所述生物碱为可待因。所述香精由薄荷脑和香兰素按质量比为10:1混合而成。所述润滑剂为硬脂酸锌。
对比例:市售某品牌的润喉糖。
将实例1至5所得润喉糖和对比例产品进行性能检测,具体检测方法如下:
润喉糖的感官评分以10分为满分,品评人数10人,取其平均值。
具体检测结果如表1所示:
表1
检测内容 | 实例1 | 实例2 | 实例3 | 实例4 | 实例5 | 对比例 |
感官评分 | 9.6 | 7.8 | 7.5 | 7.1 | 7.5 | 5.7 |
由表1检测结果可知,本发明所得润喉糖评分高,具有良好的润喉止咳效果和口味。
Claims (5)
1.一种消炎镇咳润喉糖,其特征在于:包括以下重量份数的原料:8~10份鸡蛋粉,20~30份蜂蜜发酵物,30~50份蔗糖,20~30份葡萄糖,20~25份低聚麦芽糖,20~30份活化壳聚糖,0.6~0.8份香精,0.1~0.3份润滑剂,20~30份朗姆酒;
所述消炎镇咳润喉糖具体制备步骤为:
(1)按原料组成称量各组分;
(2)将蔗糖、葡萄糖和低聚麦芽糖粉碎,得混合糖粉;
(3)将鸡蛋粉、蜂蜜发酵物、活化壳聚糖与朗姆酒搅拌混合,再加入混合糖粉,揉捏成软材;
(4)将软材压过10~20目筛孔,得颗粒状软材;
(5)将颗粒状软材与香精、润滑剂混合后,压制成片,包装,即得消炎镇咳润喉糖。
2.根据权利要求1所述的一种消炎镇咳润喉糖,其特征在于:所述蜂蜜发酵物具体制备过程为:将蜂蜜用水稀释后,煮沸,待冷却至室温,再加入蜂蜜质量0.6~0.8%的乳酸菌,恒温密闭发酵8~12h,待发酵结束,再加入蜂蜜质量8~10%的生物碱及蜂蜜质量1~3%的氯化钠,搅拌混合后,灭菌,得蜂蜜发酵物;所述生物碱为可待因、麻黄碱或小檗碱中的任意一种。
3.根据权利要求1所述的一种消炎镇咳润喉糖,其特征在于:所述活化壳聚糖具体活化过程为:将壳聚糖与水按质量比为1:8~1:10混合后,静置溶胀,加热搅拌溶解,待冷却至室温,再加入壳聚糖酶,搅拌活化后,灭酶,浓缩,得活化壳聚糖。
4.根据权利要求1所述的一种消炎镇咳润喉糖,其特征在于:所述香精由薄荷脑和香兰素按质量比为5:1~10:1混合而成。
5.根据权利要求1所述的一种消炎镇咳润喉糖,其特征在于:所述润滑剂为硬脂酸锌、硬脂酸钙或硬脂酸镁中的任意一种。
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