CN109007520A - 一种益生菌植物泡腾片及其制备方法 - Google Patents
一种益生菌植物泡腾片及其制备方法 Download PDFInfo
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Abstract
本发明涉及一种益生菌植物泡腾片及其制备方法,泡腾片包括以下组分及重量份含量:泡腾崩解剂35‑55份、甘露醇28‑33份、乳糖2‑6份、冻干芒果粉12‑18份、仙人掌粉2‑6份、小球藻粉0.5‑1.5份、益生菌粉1‑3份、甜味剂0.5‑1.5份及聚乙二醇1‑3份;制备时,先将泡腾崩解剂、甘露醇、乳糖、冻干芒果粉、仙人掌粉、小球藻粉混合后,加入益生菌粉、甜味剂及聚乙二醇,得到混合物,之后对混合物进行压片成型,即得到泡腾片。与现有技术相比,本发明采用泡腾片的加工工艺,制备出含有益生菌及仙人掌、小球藻、芒果等植物成分的功能性固态速溶饮料,不仅营养丰富,且能够调节肠道平衡,安全健康。
Description
技术领域
本发明属于泡腾片技术领域,涉及一种益生菌植物泡腾片及其制备方法。
背景技术
泡腾片是一种较新的药物剂型,与普通片剂不同,泡腾片利用有机酸和碱式碳酸(氢)盐作为泡腾崩解剂,置入水中后,即刻发生泡腾反应,生成并释放大量的二氧化碳气体,状如沸腾,所以称为泡腾片。
传统的泡腾片主要作为各类维生素的载体,为快节奏生活的人群及时提供维生素补给。然而,这些维生素泡腾片大都仅针对一些维生素的快速补充,种类较为单一,且风味较差,限制了其进一步广泛应用。
发明内容
本发明的目的就是为了克服上述现有技术存在的缺陷而提供一种益生菌植物泡腾片及其制备方法。
本发明的目的可以通过以下技术方案来实现:
一种益生菌植物泡腾片,该泡腾片包括以下组分及重量份含量:泡腾崩解剂35-55份、甘露醇28-33份、乳糖2-6份、冻干芒果粉12-18份、仙人掌粉2-6份、小球藻粉0.5-1.5份、益生菌粉1-3份、甜味剂0.5-1.5份及聚乙二醇1-3份。
进一步地,所述的泡腾崩解剂包括以下组分及重量份含量:柠檬酸20-30份、碳酸氢钠15-25份。
进一步地,所述的益生菌粉为乳酸菌粉。
进一步地,所述的甜味剂为甜菊。甜菊不仅能够提高泡腾片的风味,同时甜菊作为0卡甜味剂,符合当下的消费趋势和人们对健康的要求。
进一步地,所述的聚乙二醇为聚乙二醇6000。
一种益生菌植物泡腾片的制备方法,该方法包括以下步骤:
1)将泡腾崩解剂、甘露醇、乳糖、冻干芒果粉、仙人掌粉、小球藻粉混合后,加入益生菌粉、甜味剂及聚乙二醇,得到混合物;
2)对混合物进行压片成型,即得到所述的泡腾片。
进一步地,步骤2)中,所述的压片成型过程中,转台转速为12-18r/min,出片压力为50-70N,压片湿度≤40%。
进一步地,所述的泡腾片的片剂厚度为1.5-2.5mm,片剂直径为0.8-1.2cm。
本发明以泡腾片为载体,将仙人掌、小球藻、芒果进行组合,根据其不同的化学性质和功效进行复配,并加入益生菌,最终制得一种既可以补充植物成分,又可以调节肠道平衡,安全健康的固体饮料,具有可直接冷水冲泡、溶解迅速、口感好、便于携带等优点。虽然市场上已经出现了一些复合成分的泡腾片,但是并没有仙人掌、小球藻、芒果的组合,也没有在泡腾片中添加益生菌的先例。
本发明泡腾片中,仙人掌本身味淡性寒,功能行气活血,清热解毒,消肿止痛,健脾止泻,安神利尿,仙人掌中含有的维生素和矿物质,具有降血糖、降血脂、降血压的功效,因此,本发明在泡腾片中加入仙人掌粉,不仅能够提高其药用价值,同时还具有较好的营养价值。小球藻作为营养添加剂,能够提供高含量的蛋白质、叶绿素、维生素;还能增强人体免疫功能,迅速修复机体损伤、排除体内毒素、抑制血压血糖上升、降低血清胆固醇含量。芒果能降低胆固醇,常食芒果有利于防治心血管疾病;芒果还有祛疾止咳的功效,对咳嗽、痰多、气喘等症有辅助食疗作用;芒果含芒果酮酸等化合物,具有抗癌的药理作用;芒果的果汁能增加胃肠蠕动,使粪便在结肠内停留时间变短,因此对防治结肠癌很有裨益;芒果的胡萝卜素含量特别高,有益于视力,能润泽皮肤,是女士们的美容佳果;芒果中含有芒果苷,有明显的抗脂质过氧化和保护脑神经元的作用,能延缓细胞衰老、提高脑功能,可以明显提高红细胞过氧化氢酶活力和降低红细胞血红蛋白;芒果还有祛疾止咳的功效,对咳嗽、痰多、气喘等症有辅助治疗作用。另外,本发明中,如果只含有仙人掌粉和小球藻粉,由于仙人掌粉和小球藻粉本身粘度小,直接压片会造成脱粉现象,导致难以成片,因此,本发明还加入冻干芒果粉,不仅提高了泡腾片的药用价值和营养价值,还能利用冻干芒果粉较大的粘度,使混合物更易成片。
本发明中,甘露醇、乳糖能够起到粘合剂的作用,但加入过多则会影响泡腾片的风味,因此又加入冻干芒果粉进行辅助粘合及调味;聚乙二醇是作为增加片剂表面光滑程度的润滑剂。
经大量实验发现,本发明中,泡腾崩解剂的存在并不会对益生菌的存活产生显著影响,根据稀释平板菌落计数GB 4789.2食品安全国家标准,本发明泡腾片中益生菌的活菌菌落总数≥1×106cfu/mL,符合国家标准。
与现有技术相比,本发明具有以下特点:
1)本发明采用泡腾片的加工工艺,制备出含有益生菌及仙人掌、小球藻、芒果等植物成分的功能性固态速溶饮料,不仅营养丰富,且能够调节肠道平衡,安全健康;
2)采用直接压片的工艺(泡腾片制备工艺中最简单的一种),将所有成分制成表面光滑、能够迅速崩解、不易破碎的片剂,易于加工、携带及储存。
具体实施方式
下面结合具体实施例对本发明进行详细说明。本实施例以本发明技术方案为前提进行实施,给出了详细的实施方式和具体的操作过程,但本发明的保护范围不限于下述的实施例。
实施例1:
一种益生菌植物泡腾片,该泡腾片包括以下组分及重量份含量:柠檬酸20份、碳酸氢钠15份、甘露醇28份、乳糖6份、冻干芒果粉12份、仙人掌粉6份、小球藻粉0.5份、乳酸菌粉3份、甜菊0.5份及聚乙二醇3份。
该泡腾片的制备方法包括以下步骤:
1)将泡腾崩解剂、甘露醇、乳糖、冻干芒果粉、仙人掌粉、小球藻粉混合后,加入益生菌粉、甜味剂及聚乙二醇,得到混合物;
2)对混合物进行压片成型,转台转速为12r/min,出片压力为70N,压片湿度≤40%,即得到泡腾片,其片剂厚度为1.5mm,片剂直径为1.2cm。
实施例2:
一种益生菌植物泡腾片,该泡腾片包括以下组分及重量份含量:柠檬酸30份、碳酸氢钠25份、甘露醇33份、乳糖2份、冻干芒果粉18份、仙人掌粉2份、小球藻粉1.5份、乳酸菌粉1份、甜菊1.5份及聚乙二醇1份。
该泡腾片的制备方法包括以下步骤:
1)将泡腾崩解剂、甘露醇、乳糖、冻干芒果粉、仙人掌粉、小球藻粉混合后,加入益生菌粉、甜味剂及聚乙二醇,得到混合物;
2)对混合物进行压片成型,转台转速为18r/min,出片压力为50N,压片湿度≤40%,即得到泡腾片,其片剂厚度为2.5mm,片剂直径为0.8cm。
实施例3:
一种益生菌植物泡腾片,该泡腾片包括以下组分及重量份含量:柠檬酸25.4份、碳酸氢钠19.6份、甘露醇31.1份、乳糖3.9份、冻干芒果粉15份、仙人掌粉4份、小球藻粉1份、乳酸菌粉2份、甜菊1份及聚乙二醇2份。
该泡腾片的制备方法包括以下步骤:
1)将泡腾崩解剂、甘露醇、乳糖、冻干芒果粉、仙人掌粉、小球藻粉混合后,加入益生菌粉、甜味剂及聚乙二醇,得到混合物;
2)对混合物进行压片成型,转台转速为15r/min,出片压力为60N,压片湿度≤40%,即得到泡腾片,其片剂厚度为2mm,片剂直径为1cm。
上述的对实施例的描述是为便于该技术领域的普通技术人员能理解和使用发明。熟悉本领域技术的人员显然可以容易地对这些实施例做出各种修改,并把在此说明的一般原理应用到其他实施例中而不必经过创造性的劳动。因此,本发明不限于上述实施例,本领域技术人员根据本发明的揭示,不脱离本发明范畴所做出的改进和修改都应该在本发明的保护范围之内。
Claims (8)
1.一种益生菌植物泡腾片,其特征在于,该泡腾片包括以下组分及重量份含量:泡腾崩解剂35-55份、甘露醇28-33份、乳糖2-6份、冻干芒果粉12-18份、仙人掌粉2-6份、小球藻粉0.5-1.5份、益生菌粉1-3份、甜味剂0.5-1.5份及聚乙二醇1-3份。
2.根据权利要求1所述的一种益生菌植物泡腾片,其特征在于,所述的泡腾崩解剂包括以下组分及重量份含量:柠檬酸20-30份、碳酸氢钠15-25份。
3.根据权利要求1所述的一种益生菌植物泡腾片,其特征在于,所述的益生菌粉为乳酸菌粉。
4.根据权利要求1所述的一种益生菌植物泡腾片,其特征在于,所述的甜味剂为甜菊。
5.根据权利要求1所述的一种益生菌植物泡腾片,其特征在于,所述的聚乙二醇为聚乙二醇6000。
6.一种如权利要求1至5任一项所述的益生菌植物泡腾片的制备方法,其特征在于,该方法包括以下步骤:
1)将泡腾崩解剂、甘露醇、乳糖、冻干芒果粉、仙人掌粉、小球藻粉混合后,加入益生菌粉、甜味剂及聚乙二醇,得到混合物;
2)对混合物进行压片成型,即得到所述的泡腾片。
7.根据权利要求6所述的一种益生菌植物泡腾片的制备方法,其特征在于,步骤2)中,所述的压片成型过程中,转台转速为12-18r/min,出片压力为50-70N,压片湿度≤40%。
8.根据权利要求7所述的一种益生菌植物泡腾片的制备方法,其特征在于,所述的泡腾片的片剂厚度为1.5-2.5mm,片剂直径为0.8-1.2cm。
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