CN107950728A - A kind of new type functional pressed candy containing lactulose and preparation method thereof - Google Patents
A kind of new type functional pressed candy containing lactulose and preparation method thereof Download PDFInfo
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- CN107950728A CN107950728A CN201711428957.6A CN201711428957A CN107950728A CN 107950728 A CN107950728 A CN 107950728A CN 201711428957 A CN201711428957 A CN 201711428957A CN 107950728 A CN107950728 A CN 107950728A
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- lactulose
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- type functional
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Links
- 229960000511 lactulose Drugs 0.000 title claims abstract description 39
- PFCRQPBOOFTZGQ-UHFFFAOYSA-N lactulose keto form Natural products OCC(=O)C(O)C(C(O)CO)OC1OC(CO)C(O)C(O)C1O PFCRQPBOOFTZGQ-UHFFFAOYSA-N 0.000 title claims abstract description 39
- JCQLYHFGKNRPGE-FCVZTGTOSA-N lactulose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O[C@H]1[C@H](O)[C@@H](O)[C@@H](O)[C@@H](CO)O1 JCQLYHFGKNRPGE-FCVZTGTOSA-N 0.000 title claims abstract description 38
- 235000009508 confectionery Nutrition 0.000 title claims abstract description 27
- 238000002360 preparation method Methods 0.000 title claims abstract description 15
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 46
- HQKMJHAJHXVSDF-UHFFFAOYSA-L magnesium stearate Chemical compound [Mg+2].CCCCCCCCCCCCCCCCCC([O-])=O.CCCCCCCCCCCCCCCCCC([O-])=O HQKMJHAJHXVSDF-UHFFFAOYSA-L 0.000 claims abstract description 32
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 claims abstract description 19
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 claims abstract description 19
- 239000000811 xylitol Substances 0.000 claims abstract description 19
- 229960002675 xylitol Drugs 0.000 claims abstract description 19
- 235000010447 xylitol Nutrition 0.000 claims abstract description 19
- 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 19
- 229920002472 Starch Polymers 0.000 claims abstract description 16
- 229960004543 anhydrous citric acid Drugs 0.000 claims abstract description 16
- 235000019359 magnesium stearate Nutrition 0.000 claims abstract description 16
- 239000011734 sodium Substances 0.000 claims abstract description 16
- 229910052708 sodium Inorganic materials 0.000 claims abstract description 16
- 235000019698 starch Nutrition 0.000 claims abstract description 16
- 239000008107 starch Substances 0.000 claims abstract description 16
- 239000002202 Polyethylene glycol Substances 0.000 claims abstract description 15
- 229920001223 polyethylene glycol Polymers 0.000 claims abstract description 15
- 235000019202 steviosides Nutrition 0.000 claims abstract description 15
- 239000000843 powder Substances 0.000 claims abstract description 13
- 239000004383 Steviol glycoside Substances 0.000 claims abstract description 9
- 235000019411 steviol glycoside Nutrition 0.000 claims abstract description 9
- 229930182488 steviol glycoside Natural products 0.000 claims abstract description 9
- 150000008144 steviol glycosides Chemical class 0.000 claims abstract description 9
- 206010010774 Constipation Diseases 0.000 claims abstract description 8
- 230000001684 chronic effect Effects 0.000 claims abstract description 7
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 23
- -1 sorbierite Chemical compound 0.000 claims description 11
- 239000000463 material Substances 0.000 claims description 10
- 239000000203 mixture Substances 0.000 claims description 10
- 229920000036 polyvinylpyrrolidone Polymers 0.000 claims description 10
- 239000001267 polyvinylpyrrolidone Substances 0.000 claims description 10
- 235000013855 polyvinylpyrrolidone Nutrition 0.000 claims description 10
- 239000002245 particle Substances 0.000 claims description 8
- 229930182470 glycoside Natural products 0.000 claims description 7
- 238000002156 mixing Methods 0.000 claims description 6
- 208000007386 hepatic encephalopathy Diseases 0.000 claims description 5
- 238000007873 sieving Methods 0.000 claims description 5
- 235000013399 edible fruits Nutrition 0.000 claims description 3
- 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 2
- 238000001035 drying Methods 0.000 claims description 2
- 239000000600 sorbitol Substances 0.000 claims description 2
- 241001122767 Theaceae Species 0.000 claims 1
- 150000002338 glycosides Chemical class 0.000 claims 1
- 239000006189 buccal tablet Substances 0.000 abstract description 5
- 229940046011 buccal tablet Drugs 0.000 abstract description 5
- 230000000968 intestinal effect Effects 0.000 abstract description 5
- 230000000694 effects Effects 0.000 abstract description 4
- 239000003814 drug Substances 0.000 abstract description 3
- 239000002253 acid Substances 0.000 abstract description 2
- 235000003599 food sweetener Nutrition 0.000 abstract description 2
- 238000005453 pelletization Methods 0.000 abstract description 2
- 239000003765 sweetening agent Substances 0.000 abstract description 2
- 229940013618 stevioside Drugs 0.000 description 6
- OHHNJQXIOPOJSC-UHFFFAOYSA-N stevioside Natural products CC1(CCCC2(C)C3(C)CCC4(CC3(CCC12C)CC4=C)OC5OC(CO)C(O)C(O)C5OC6OC(CO)C(O)C(O)C6O)C(=O)OC7OC(CO)C(O)C(O)C7O OHHNJQXIOPOJSC-UHFFFAOYSA-N 0.000 description 6
- 230000006872 improvement Effects 0.000 description 5
- 229960004106 citric acid Drugs 0.000 description 4
- 239000003826 tablet Substances 0.000 description 4
- LYCAIKOWRPUZTN-UHFFFAOYSA-N Ethylene glycol Chemical compound OCCO LYCAIKOWRPUZTN-UHFFFAOYSA-N 0.000 description 3
- 230000008859 change Effects 0.000 description 3
- 229940083542 sodium Drugs 0.000 description 3
- 235000020985 whole grains Nutrition 0.000 description 3
- 230000009286 beneficial effect Effects 0.000 description 2
- 235000005911 diet Nutrition 0.000 description 2
- 230000037213 diet Effects 0.000 description 2
- 230000001788 irregular Effects 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- 210000000214 mouth Anatomy 0.000 description 2
- 235000013406 prebiotics Nutrition 0.000 description 2
- 241000894006 Bacteria Species 0.000 description 1
- 241000305071 Enterobacterales Species 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- 208000008589 Obesity Diseases 0.000 description 1
- 241000220324 Pyrus Species 0.000 description 1
- 239000000853 adhesive Substances 0.000 description 1
- 230000001070 adhesive effect Effects 0.000 description 1
- 230000019771 cognition Effects 0.000 description 1
- 239000002131 composite material Substances 0.000 description 1
- 238000000354 decomposition reaction Methods 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 239000007884 disintegrant Substances 0.000 description 1
- 238000002651 drug therapy Methods 0.000 description 1
- 239000000945 filler Substances 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 230000006870 function Effects 0.000 description 1
- 210000001035 gastrointestinal tract Anatomy 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
- 201000001421 hyperglycemia Diseases 0.000 description 1
- 230000005764 inhibitory process Effects 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- 125000002099 lactulose group Chemical group 0.000 description 1
- 239000000314 lubricant Substances 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 238000002844 melting Methods 0.000 description 1
- 230000008018 melting Effects 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 235000020824 obesity Nutrition 0.000 description 1
- 235000021017 pears Nutrition 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 239000003507 refrigerant Substances 0.000 description 1
- 230000008439 repair process Effects 0.000 description 1
- 238000012827 research and development Methods 0.000 description 1
- 230000033764 rhythmic process Effects 0.000 description 1
- 210000000697 sensory organ Anatomy 0.000 description 1
- 239000011343 solid material Substances 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 210000001779 taste bud Anatomy 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
-
- 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
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P10/00—Shaping or working of foodstuffs characterised by the products
- A23P10/20—Agglomerating; Granulating; Tabletting
- A23P10/28—Tabletting; Making food bars by compression of a dry powdered mixture
-
- 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 discloses a kind of new type functional pressed candy containing lactulose and preparation method thereof, new type functional pressed candy, it is characterised in that：It is made of the component of following parts by weight：45 55 parts of lactulose powder, 22 37 parts of sorbierite, 10 16 parts of xylitol, 12 parts of sodium carboxymethyl starch, 12 parts of anhydrous citric acid, 23 parts of steviol glycoside, 1 1.5 parts of polyethylene glycol, 0.5 1 parts of magnesium stearate.The present invention is compounded using lactulose, sorbierite, acid, sweetener, buccal tablet is made after pelletizing press sheet, taste and mouthfeel are adjusted, it is adapted to the taste of most people, and carrying is extremely convenient with taking, you can as the medicine for improving intestinal flora, treating chronic constipation, buccal tablet is can also be used as to be promoted and applied in pressed candy field, it is adapted to all groups, it is safe, it is without side-effects.
Description
Technical field
A kind of new type functional pressed candy containing lactulose of the present invention and preparation method thereof.
Background technology
With the fast development of current social, the living of high rhythm, the work that irregular diet and people are increasing
Make pressure, amount of exercise is fewer and fewer, and more and more human bodies are in the crowd such as sub-health state, obesity, hyperglycaemia, hypertension
Ratio is more and more, while the intestines problem caused by irregular diet also constantly annoyings people, and chronic constipation becomes it
In most prominent one kind.Drug therapy side effect in the early time is big, and patient is more painful, with the research and development application of lactulose, newborn fruit
There is sugar good improvement intestinal flora, propagation beneficial bacteria of intestinal tract, treatment and inhibition hepatic encephalopathy, improvement intestinal environment ease constipation to lead to
Just remarkable result is waited.And lactulose is a kind of currently the only prebiotics that can be applied to medical industry, at the same as prebiotics its
Not yet applied in pressed candy field.
From after being succeeded in developing lactulose, it is used widely in food, health products, medicine field, especially treatment and
Suppress hepatic encephalopathy, improve intestinal flora, treat in chronic constipation, significant effect is safe；Lactulose on the market at present
Exist with oral liquid or few part powder, its main component is lactulose, and mouthfeel is very poor, is difficult to people and is connect
By, and carry and take equal inconvenience, market application is smaller.Since lactulose is as a kind of new function sugar, especially domestic production
The cognition degree in product market is not high.So far the appearance of the Related product still without lactulose pressed candy, but as people recognize lactulose
The raising for degree of knowing, instant edible, the excellent lactulose sheeted product of mouthfeel will be will be widely welcomed be subject to people.
The content of the invention
For above-mentioned technical problem existing in the prior art, contain the new of lactulose the object of the present invention is to provide a kind of
Type feature pressed candy and preparation method thereof, is treating and inhibit hepatic encephalopathy, improvement intestinal flora, is treating and imitated in chronic constipation
Fruit is notable；At the same time as mouth containing sugar-tablet change it is original with drink form exist with solve application field it is narrow, promote and apply hardly possible
Problem.The present invention is compounded using lactulose, sorbierite, acid, sweetener, and buccal tablet is made after pelletizing press sheet, right
Taste and mouthfeel are adjusted, and are adapted to the taste of most people, and carrying is extremely convenient with taking, you can as improvement enterobacteriaceae
Group, the medicine for the treatment of chronic constipation, can also be used as buccal tablet and are promoted and applied in pressed candy field, be adapted to all groups, peace
Quan Xinggao, it is without side-effects.
In order to solve problem above, the technical scheme is that：
A kind of new type functional pressed candy containing lactulose, is made of the component of following parts by weight：Lactulose powder 45-55
Part, 22-37 parts of sorbierite, 10-16 parts of xylitol, 1-2 parts of sodium carboxymethyl starch, 1-2 parts of anhydrous citric acid, steviol glycoside 2-3
Part, 1-1.5 parts of polyethylene glycol, 0.5-1 parts of magnesium stearate.
Sorbierite：Because it is with good plasticity, be selected as filler use, purpose obtain glossiness it is good,
The beautiful pressed candy of piece type rule.
Xylitol：Because this kind of sugar absorbs substantial amounts of heat when melting, add this kind of material can obtain it is good refrigerant
Spend mouthfeel.
Sodium carboxymethyl starch：The material is used as disintegrant, and purpose increases the toughness of pressed candy, makes it have good
It is engaged mouthfeel.
Anhydrous citric acid：The mouthfeel of pressed candy is adjusted, makes it have slightly sour sense, stimulates oral cavity taste bud.
Steviol glycoside：Sugariness is adjusted, because functional sugar has the characteristics that sugariness, to reach good sugariness mouthfeel, addition
The material is adjusted.
Polyethylene glycol：The material is used as adhesive.
Magnesium stearate：The material is used as lubricant, prevents that material is produced in tableting processes is adhered sheeting equipment punch.
Preferably, above-mentioned new type functional pressed candy, is made of the component of following parts by weight：45-50 parts of lactulose powder, mountain
It is 22-30 parts of pears alcohol, 10-13 parts of xylitol, 1-2 parts of sodium carboxymethyl starch, 1-2 parts of anhydrous citric acid, 2-3 parts of steviol glycoside, poly-
1-1.5 parts of ethylene glycol, 0.5-1 parts of magnesium stearate.
It is further preferred that above-mentioned new type functional pressed candy, is made of the component of following parts by weight：Lactulose powder 50
Part, 30 parts of sorbierite, 10 parts of xylitol, 1 part of sodium carboxymethyl starch, 2 parts of anhydrous citric acid, 3 parts of steviol glycoside, polyethylene glycol 1
Part, 1 part of magnesium stearate.
The preparation method of above-mentioned new type functional pressed candy, includes the following steps：
1) lactulose, sorbierite, xylitol and anhydrous citric acid are crushed spare；
2) by the lactulose powder after crushing, sorbitol powder, xylosic alcohol powder and citric acid powder and sodium carboxymethyl starch, stevioside
Glycosides, polyethylene glycol are uniformly mixed, and obtain mixture；
3) ethanol solution of polyvinylpyrrolidone is added in the mixture obtained into step 2), is pelletized；
4) will be spare after the particle being prepared in step 3) drying, sieving；
5) magnesium stearate is added into the particle sifted out, carries out tabletting after mixing, obtains tabletting finished product.
Preferably, in step 1), each material after crushing crosses 100 mesh sieves.
Preferably, in step 3), the concentration of the ethanol solution of the polyvinylpyrrolidone of addition is 1.5-2.5%.
It is further preferred that in step 3), the concentration of the ethanol solution of the polyvinylpyrrolidone of addition is 2%.
It is further preferred that in step 3), the mass percent of the ethanol solution of the polyvinylpyrrolidone of addition is 45-
55%, it is preferably 50%.
Preferably, in step 3), the particle being prepared is crossed into 20 mesh sieves, it is spare.
The purpose being first granulated is that common physical mixing is difficult to because the making material of pressed candy is solid material
Various dispensings are mixed thoroughly, and are made final products mouthfeel etc. completely the same to obtain uniformly mixed material, are carried out the granulation
Operation.
Preferably, in step 4), the temperature dried to the particle being prepared is 38-42 DEG C, is preferably 40 DEG C.
Because, there are citric acid, which occurs decomposition change when high, intuitively show as final products and go out in dispensing
Existing spot, influences sense organ and mouthfeel.
Application of the above-mentioned new type functional pressed candy in hepatic encephalopathy, treatment chronic constipation is treated and inhibit.
Beneficial effects of the present invention are：
Compared to the prior art, its composite parts is to original for the new type functional pressed candy containing lactulose of the present invention
Oral liquid using lactulose as main component has carried out the adjusting of taste and mouthfeel, while buccal tablet is made with new pressed candy
Pattern, it is both easy to carry, also it is easy to use and promotes.
Embodiment
It is noted that described further below is all illustrative, it is intended to provides further instruction to the application.It is unless another
Indicate, all technical and scientific terms used herein has usual with the application person of an ordinary skill in the technical field
The identical meanings of understanding.
It should be noted that term used herein above is merely to describe embodiment, and be not intended to restricted root
According to the illustrative embodiments of the application.As used herein, unless the context clearly indicates otherwise, otherwise singulative
It is also intended to include plural form, additionally, it should be understood that, when in the present specification using term "comprising" and/or " bag
Include " when, it indicates existing characteristics, step, operation, device, component and/or combinations thereof.
Embodiment 1：
Stock：Lactulose 45g, sorbierite 37g, xylitol 10g, sodium carboxymethyl starch 2g, anhydrous citric acid 2g, stevioside
Glycosides 2g, polyethylene glycol 1.5g, magnesium stearate 0.5g
Preparation method：
Step 1) crushes：Lactulose, sorbierite, xylitol, anhydrous citric acid are crushed respectively spare；
Step 2) mixes：By the lactulose after crushing, sorbierite, xylitol, citric acid and sodium carboxymethyl starch, stevioside
Glycosides, polyethylene glycol are uniformly mixed；
Step 3) is pelletized：The ethanol solution containing 2% polyvinylpyrrolidone is added, is pelletized；
Step 4) whole grain：Mixture prepared by step 3) dries, is spare after sieving；
Step 5) tabletting：By step 4) prepare mixture add magnesium stearate, insert after mixing in tablet press machine into
Row tabletting, is made tabletting finished product.
Embodiment 2：
Stock：Lactulose 50g, sorbierite 30g, xylitol 12.5g, sodium carboxymethyl starch 1.5g, anhydrous citric acid 1.5g,
Steviol glycoside 2.5g, polyethylene glycol 1.2g, magnesium stearate 0.8g
Preparation method：
Step 1) crushes：Lactulose, sorbierite, xylitol, anhydrous citric acid are crushed respectively spare；
Step 2) mixes：By the lactulose after crushing, sorbierite, xylitol, citric acid and sodium carboxymethyl starch, stevioside
Glycosides, polyethylene glycol are uniformly mixed；
Step 3) is pelletized：The ethanol solution containing 2% polyvinylpyrrolidone is added, is pelletized；
Step 4) whole grain：Mixture prepared by step 3) dries, is spare after sieving；
Step 5) tabletting：By step 4) prepare mixture add magnesium stearate, insert after mixing in tablet press machine into
Row tabletting, is made tabletting finished product.
Embodiment 3：
Stock：Lactulose 55g, sorbierite 22g, xylitol 16g, sodium carboxymethyl starch 1g, anhydrous citric acid 1g, stevioside
Glycosides 3g, polyethylene glycol 1g, magnesium stearate 1g
Preparation method：
Step 1) crushes：Lactulose, sorbierite, xylitol, anhydrous citric acid are crushed respectively spare；
Step 2) mixes：By the lactulose after crushing, sorbierite, xylitol, citric acid and sodium carboxymethyl starch, stevioside
Glycosides, polyethylene glycol are uniformly mixed；
Step 3) is pelletized：The ethanol solution containing 2% polyvinylpyrrolidone is added, is pelletized；
Step 4) whole grain：Mixture prepared by step 3) dries, is spare after sieving；
Step 5) tabletting：By step 4) prepare mixture add magnesium stearate, insert after mixing in tablet press machine into
Row tabletting, is made tabletting finished product.
The foregoing is merely the preferred embodiment of the application, the application is not limited to, for the skill of this area
For art personnel, the application can have various modifications and variations.It is all within spirit herein and principle, made any repair
Change, equivalent substitution, improvement etc., should be included within the protection domain of the application.
Claims (10)
- A kind of 1. new type functional pressed candy containing lactulose, it is characterised in that：It is made of the component of following parts by weight：Newborn fruit 45-55 parts of Icing Sugar, 22-37 parts of sorbierite, 10-16 parts of xylitol, 1-2 parts of sodium carboxymethyl starch, 1-2 parts of anhydrous citric acid, sweet tea 2-3 parts of synanthrin glycosides, 1-1.5 parts of polyethylene glycol, 0.5-1 parts of magnesium stearate.
- 2. new type functional pressed candy according to claim 1, it is characterised in that：It is made of the component of following parts by weight： 45-50 parts of lactulose powder, 22-30 parts of sorbierite, 10-13 parts of xylitol, 1-2 parts of sodium carboxymethyl starch, anhydrous citric acid 1-2 Part, 2-3 parts of steviol glycoside, 1-1.5 parts of polyethylene glycol, 0.5-1 parts of magnesium stearate.
- 3. new type functional pressed candy according to claim 2, it is characterised in that：It is made of the component of following parts by weight： 50 parts of lactulose powder, 30 parts of sorbierite, 10 parts of xylitol, 1 part of sodium carboxymethyl starch, 2 parts of anhydrous citric acid, 3 parts of steviol glycoside, 1 part of polyethylene glycol, 1 part of magnesium stearate.
- 4. the preparation method of any new type functional pressed candies of claim 1-3, it is characterised in that：Include the following steps：1) lactulose, sorbierite, xylitol and anhydrous citric acid are crushed spare；2) by the lactulose powder after crushing, sorbitol powder, xylosic alcohol powder and citric acid powder and sodium carboxymethyl starch, steviol glycoside, Polyethylene glycol is uniformly mixed, and obtains mixture；3) ethanol solution of polyvinylpyrrolidone is added in the mixture obtained into step 2), is pelletized；4) will be spare after the particle being prepared in step 3) drying, sieving；5) magnesium stearate is added into the particle sifted out, carries out tabletting after mixing, obtains tabletting finished product.
- 5. preparation method according to claim 4, it is characterised in that：In step 1), each material after crushing crosses 100 mesh Sieve.
- 6. preparation method according to claim 4, it is characterised in that：In step 3), the polyvinylpyrrolidone of addition The concentration of ethanol solution is 1.5-2.5%.
- 7. preparation method according to claim 6, it is characterised in that：In step 3), the polyvinylpyrrolidone of addition The mass percent of ethanol solution is 45-55%, is preferably 50%.
- 8. preparation method according to claim 4, it is characterised in that：In step 3), the particle being prepared is crossed into 20 mesh Sieve, it is spare.
- 9. preparation method according to claim 4, it is characterised in that：In step 4), the particle being prepared is dried Dry temperature is 38-42 DEG C, is preferably 40 DEG C.
- 10. any new type functional pressed candies of claim 1-3 are in hepatic encephalopathy, treatment chronic constipation is treated and inhibit Application.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711428957.6A CN107950728A (en) | 2017-12-26 | 2017-12-26 | A kind of new type functional pressed candy containing lactulose and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711428957.6A CN107950728A (en) | 2017-12-26 | 2017-12-26 | A kind of new type functional pressed candy containing lactulose and preparation method thereof |
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| Publication Number | Publication Date |
|---|---|
| CN107950728A true CN107950728A (en) | 2018-04-24 |
Family
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201711428957.6A Pending CN107950728A (en) | 2017-12-26 | 2017-12-26 | A kind of new type functional pressed candy containing lactulose and preparation method thereof |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2019239420A1 (en) * | 2018-06-13 | 2019-12-19 | Sivarajakumar P | Novel dosage forms of lactulose |
-
2017
- 2017-12-26 CN CN201711428957.6A patent/CN107950728A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2019239420A1 (en) * | 2018-06-13 | 2019-12-19 | Sivarajakumar P | Novel dosage forms of lactulose |
| CN112601520A (en) * | 2018-06-13 | 2021-04-02 | P·西瓦拉贾库马尔 | New dosage form of lactulose |
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