CN109156693A - 一种鹿茸泡腾片的制备方法 - Google Patents
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Abstract
本发明公开了一种鹿茸泡腾片及其制备方法，属于保健食品及加工的技术领域。其主要制备方法如下：1)鹿茸粉的制备。选用的是蛋白酶酶解辅助超声波提取方法，提取后上清液喷雾干燥，过筛。2)鹿茸泡腾片配方调配。鹿茸粉、苹果酸、甘露糖醇、山梨糖醇、麦芽糊精、硬脂酸镁、碳酸氢钠、碳酸氢钾按照一定比例混合，搅拌均匀。压片制得鹿茸泡腾片。鹿茸具有促进生长发育、强壮身体、免疫调节、抗炎、抗衰老、促进创伤愈合等功能。泡腾片与普通片相比，体外崩解溶出药物，口服后液体在胃肠道大面积分布，约10～30min经胃肠吸收入血，降低了药物在胃肠道的局部刺激，从而副作用降低，具有速效、高效、速溶性好、易于吸收等特点。
Description
技术领域
本发明属于鹿茸保健食品及加工的技术领域。
背景技术
鹿茸具有壮元阳、补气血、益精髓、强筋骨、治虚劳赢瘦、精神倦乏、眩晕、耳聋、目暗、腰膝酸痛、阳痿、滑精、子宫虚冷、崩带下等功效。
《本经》云：主漏下恶血，寒热惊，益气强志。据《中华人民共和国药典》记载，鹿茸“甘、咸、温。归肾、肝经。壮肾阳、益精血、强筋骨、调冲任、托疮毒。”可见鹿茸自古以来就是滋补佳品。
泡腾片具有剂型新颖，服用方便、起效迅速；口感好，患者依从性好，特别适用于儿童、老年人以及吞服固体制剂困难的患者；快速崩解；生物利用度高，能提高临床疗效；偏酸性，可增加部分药物稳定性和溶解性；便于携带、运输和贮存等优点。
目前市面上没有关于鹿茸泡腾片的相关产品。本发明中鹿茸泡腾片的研制，不仅为鹿茸系列产品的开发提供新方式，还为中老年人、体虚怕冷者、性功能衰退者、疲劳过度的中青年、贫血者等提供了新的滋补产品。
发明内容
本发明的目的在于提供一种鹿茸泡腾片及其制备方法。
一种鹿茸泡腾片，所含各组分按质量计为：鹿茸粉20～30％，苹果酸3～5％，甘露糖醇2～3％，山梨糖醇2～3％，麦芽糊精25～40％，硬脂酸镁1～3％，碳酸氢钠12～25％，碳酸氢钾12～25％。
一种鹿茸泡腾片的制备方法，该方法至少包括以下步骤：
步骤一：将新鲜鹿茸切片，90～100℃煮制10～20min；
步骤二：将煮制后的料液，加入3％～5％的200000U/g的碱性蛋白酶，在35～45℃，pH9～10的条件下提取，提取时间2～4h，酶解后灭酶；
步骤三：在上述酶解提取过程中，同时进行超声波辅助提取，超声波功率150～250W，超声波时间30～60min；
步骤四：超声波提取后的料液使用离心机在4000～8000r，离心20～30min分离出上清液和沉淀；
步骤五：将上述分离出来的上清液，喷雾干燥，过筛，即制得鹿茸粉；
步骤六：将步骤五所得到的鹿茸粉与其他辅料进行配比混合。各组分按质量计为：鹿茸粉20～30％，苹果酸3～5％，甘露糖醇2～3％，山梨糖醇2～3％，麦芽糊精25～40％，硬脂酸镁1～3％，碳酸氢钠12～25％，碳酸氢钾12～25％；
步骤七：将上述得到的混合均匀后的配料，用50～75％的食用乙醇润湿，使得湿度适宜，压片制得鹿茸泡腾片，在真空条件下包装进行保存。
有益效果：鹿茸具有促进生长发育、强壮身体、免疫调节、抗炎、抗衰老、促进创伤愈合等功能。泡腾片与普通片相比，体外崩解溶出药物，口服后液体在胃肠道大面积分布，约10～30min经胃肠吸收入血，降低了药物在胃肠道的局部刺激，从而副作用降低，具有速效、高效、速溶性好、易于吸收等特点。
具体实施方式
实施例1
将1kg新鲜鹿茸切片，100℃煮制10min；将煮制后的料液，加入30g的200000U/g的碱性蛋白酶，在35℃，pH 9的条件下提取，提取时间2h，酶解后灭酶；在上述酶解提取过程中，同时进行超声波辅助提取，超声波功率150W，超声波时间30min；超声波提取后的料液使用离心机在6000r，离心30min分离出上清液和沉淀；将上述分离出来的上清液，喷雾干燥，过筛，即制得鹿茸粉。将所得到的鹿茸粉与其他辅料进行配比混合。每片中各组分按质量计为：鹿茸粉200mg，苹果酸50mg，甘露糖醇30mg，山梨糖醇20mg，麦芽糊精400mg，硬脂酸镁20mg，碳酸氢钠120mg，碳酸氢钾160mg；将上述得到的混合均匀后的配料，用70％的食用乙醇润湿，使得湿度适宜，压片制得鹿茸泡腾片，在真空条件下包装进行保存。
实施例2
将2kg新鲜鹿茸切片，90℃煮制20min；将煮制后的料液，加入100g的200000U/g的碱性蛋白酶，在45℃，pH 10的条件下提取，提取时间4h，酶解后灭酶；在上述酶解提取过程中，同时进行超声波辅助提取，超声波功率250W，超声波时间45min；超声波提取后的料液使用离心机在7000r，离心25min分离出上清液和沉淀；将上述分离出来的上清液，喷雾干燥，过筛，即制得鹿茸粉。将所得到的鹿茸粉与其他辅料进行配比混合。每片中各组分按质量计为：鹿茸粉300mg，苹果酸50mg，甘露糖醇30mg，山梨糖醇30mg，麦芽糊精320mg，硬脂酸镁30mg，碳酸氢钠120mg，碳酸氢钾120mg；将上述得到的混合均匀后的配料，用75％的食用乙醇润湿，使得湿度适宜，压片制得鹿茸泡腾片，在真空条件下包装进行保存。
实施例3
将1kg新鲜鹿茸切片，95℃煮制15min；将煮制后的料液，加入45g的200000U/g的碱性蛋白酶，在40℃，pH 9.5的条件下提取，提取时间3h，酶解后灭酶；在上述酶解提取过程中，同时进行超声波辅助提取，超声波功率200W，超声波时间30min；超声波提取后的料液使用离心机在5000r，离心30min分离出上清液和沉淀；将上述分离出来的上清液，喷雾干燥，过筛，即制得鹿茸粉。将所得到的鹿茸粉与其他辅料进行配比混合。每片中各组分按质量计为：鹿茸粉250mg，苹果酸50mg，甘露糖醇25mg，山梨糖醇25mg，麦芽糊精350mg，硬脂酸镁20mg，碳酸氢钠130mg，碳酸氢钾150mg；将上述得到的混合均匀后的配料，用65％的食用乙醇润湿，使得湿度适宜，压片制得鹿茸泡腾片，在真空条件下包装进行保存。
Claims (2)
1.一种鹿茸泡腾片，其特征在于，所含各组分按质量计为：鹿茸粉20～30％，苹果酸3～5％，甘露糖醇2～3％，山梨糖醇2～3％，麦芽糊精25～40％，硬脂酸镁1～3％，碳酸氢钠12～25％，碳酸氢钾12～25％。
2.一种鹿茸泡腾片的制备方法，其特征在于：该方法至少包括以下步骤：
步骤一：将新鲜鹿茸切片，90～100℃煮制10～20min；
步骤二：将煮制后的料液，加入3％～5％的200000U/g的碱性蛋白酶，在35～45℃，pH9～10的条件下提取，提取时间2～4h，酶解后灭酶；
步骤三：在上述酶解提取过程中，同时进行超声波辅助提取，超声波功率150～250W，超声波时间30～60min；
步骤四：超声波提取后的料液使用离心机在4000～8000r，离心20～30min分离出上清液和沉淀；
步骤五：将上述分离出来的上清液，喷雾干燥，过筛，即制得鹿茸粉；
步骤六：将步骤五所得到的鹿茸粉与其他辅料进行配比混合，各组分按质量计为：鹿茸粉20～30％，苹果酸3～5％，甘露糖醇2～3％，山梨糖醇2～3％，麦芽糊精25～40％，硬脂酸镁1～3％，碳酸氢钠12～25％，碳酸氢钾12～25％；
步骤七：将上述得到的混合均匀后的配料，用50～75％的食用乙醇润湿，使得湿度适宜，压片制得鹿茸泡腾片，在真空条件下包装进行保存。
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| FR3114943A1 (fr) * | 2020-10-13 | 2022-04-15 | Bubble It Drinks | Formulation pulvérulente pour la préparation d’ une boisson gazéifiée |
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