CN109170879A - A kind of lotus leaf taste tea polyphenols chewable tablets and preparation method thereof - Google Patents
A kind of lotus leaf taste tea polyphenols chewable tablets and preparation method thereof Download PDFInfo
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- CN109170879A CN109170879A CN201810900967.3A CN201810900967A CN109170879A CN 109170879 A CN109170879 A CN 109170879A CN 201810900967 A CN201810900967 A CN 201810900967A CN 109170879 A CN109170879 A CN 109170879A
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- tea polyphenols
- lotus leaf
- portions
- chewable tablets
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- 150000008442 polyphenolic compounds Chemical class 0.000 title claims abstract description 44
- 235000013824 polyphenols Nutrition 0.000 title claims abstract description 44
- 240000002853 Nelumbo nucifera Species 0.000 title claims abstract description 31
- 235000006508 Nelumbo nucifera Nutrition 0.000 title claims abstract description 31
- 235000006510 Nelumbo pentapetala Nutrition 0.000 title claims abstract description 31
- 239000007910 chewable tablet Substances 0.000 title claims abstract description 19
- 235000019640 taste Nutrition 0.000 title claims abstract description 18
- 244000269722 Thea sinensis Species 0.000 title claims abstract description 9
- 238000002360 preparation method Methods 0.000 title claims abstract description 7
- 239000000843 powder Substances 0.000 claims abstract description 24
- 239000002994 raw material Substances 0.000 claims abstract description 19
- HQKMJHAJHXVSDF-UHFFFAOYSA-L magnesium stearate Chemical compound [Mg+2].CCCCCCCCCCCCCCCCCC([O-])=O.CCCCCCCCCCCCCCCCCC([O-])=O HQKMJHAJHXVSDF-UHFFFAOYSA-L 0.000 claims abstract description 18
- FBPFZTCFMRRESA-KVTDHHQDSA-N D-Mannitol Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-KVTDHHQDSA-N 0.000 claims abstract description 11
- 229930195725 Mannitol Natural products 0.000 claims abstract description 11
- 238000001035 drying Methods 0.000 claims abstract description 11
- 235000019359 magnesium stearate Nutrition 0.000 claims abstract description 11
- 235000010355 mannitol Nutrition 0.000 claims abstract description 11
- 239000000594 mannitol Substances 0.000 claims abstract description 11
- 235000019301 disodium ethylene diamine tetraacetate Nutrition 0.000 claims abstract description 10
- 229920002774 Maltodextrin Polymers 0.000 claims abstract description 9
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 9
- 238000002156 mixing Methods 0.000 claims abstract description 6
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims abstract 4
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 claims abstract 2
- 229930003268 Vitamin C Natural products 0.000 claims abstract 2
- 235000019154 vitamin C Nutrition 0.000 claims abstract 2
- 239000011718 vitamin C Substances 0.000 claims abstract 2
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 16
- 239000000463 material Substances 0.000 claims description 14
- 239000007921 spray Substances 0.000 claims description 14
- 239000003826 tablet Substances 0.000 claims description 10
- 239000004615 ingredient Substances 0.000 claims description 9
- 239000000314 lubricant Substances 0.000 claims description 9
- 238000007873 sieving Methods 0.000 claims description 9
- 229930003231 vitamin Natural products 0.000 claims description 9
- 235000013343 vitamin Nutrition 0.000 claims description 9
- 239000011782 vitamin Substances 0.000 claims description 9
- 229940088594 vitamin Drugs 0.000 claims description 9
- 150000003722 vitamin derivatives Chemical class 0.000 claims description 9
- 239000002826 coolant Substances 0.000 claims description 5
- 235000000346 sugar Nutrition 0.000 claims description 2
- 239000000796 flavoring agent Substances 0.000 abstract description 7
- 235000019634 flavors Nutrition 0.000 abstract description 7
- 230000000694 effects Effects 0.000 abstract description 3
- 239000003109 Disodium ethylene diamine tetraacetate Substances 0.000 abstract description 2
- ZGTMUACCHSMWAC-UHFFFAOYSA-L EDTA disodium salt (anhydrous) Chemical compound [Na+].[Na+].OC(=O)CN(CC([O-])=O)CCN(CC(O)=O)CC([O-])=O ZGTMUACCHSMWAC-UHFFFAOYSA-L 0.000 abstract description 2
- 239000005913 Maltodextrin Substances 0.000 abstract description 2
- 229940035034 maltodextrin Drugs 0.000 abstract description 2
- WHGYBXFWUBPSRW-UHFFFAOYSA-N Cycloheptaamylose Natural products O1C(C(C2O)O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC(C(O)C2O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC2C(O)C(O)C1OC2CO WHGYBXFWUBPSRW-UHFFFAOYSA-N 0.000 abstract 1
- 230000009286 beneficial effect Effects 0.000 abstract 1
- WHGYBXFWUBPSRW-FOUAGVGXSA-N beta-cyclodextrin Chemical compound OC[C@H]([C@H]([C@@H]([C@H]1O)O)O[C@H]2O[C@@H]([C@@H](O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O3)[C@H](O)[C@H]2O)CO)O[C@@H]1O[C@H]1[C@H](O)[C@@H](O)[C@@H]3O[C@@H]1CO WHGYBXFWUBPSRW-FOUAGVGXSA-N 0.000 abstract 1
- 238000005516 engineering process Methods 0.000 abstract 1
- 238000005469 granulation Methods 0.000 abstract 1
- 230000003179 granulation Effects 0.000 abstract 1
- 238000004806 packaging method and process Methods 0.000 abstract 1
- 239000000546 pharmaceutical excipient Substances 0.000 abstract 1
- 239000011122 softwood Substances 0.000 abstract 1
- 235000020985 whole grains Nutrition 0.000 abstract 1
- 241001122767 Theaceae Species 0.000 description 33
- ADRVNXBAWSRFAJ-UHFFFAOYSA-N catechin Natural products OC1Cc2cc(O)cc(O)c2OC1c3ccc(O)c(O)c3 ADRVNXBAWSRFAJ-UHFFFAOYSA-N 0.000 description 17
- 235000005487 catechin Nutrition 0.000 description 17
- 229950001002 cianidanol Drugs 0.000 description 16
- PFTAWBLQPZVEMU-DZGCQCFKSA-N (+)-catechin Chemical compound C1([C@H]2OC3=CC(O)=CC(O)=C3C[C@@H]2O)=CC=C(O)C(O)=C1 PFTAWBLQPZVEMU-DZGCQCFKSA-N 0.000 description 14
- RYYVLZVUVIJVGH-UHFFFAOYSA-N caffeine Chemical class CN1C(=O)N(C)C(=O)C2=C1N=CN2C RYYVLZVUVIJVGH-UHFFFAOYSA-N 0.000 description 7
- 230000001055 chewing effect Effects 0.000 description 7
- 235000019441 ethanol Nutrition 0.000 description 6
- LNTHITQWFMADLM-UHFFFAOYSA-N gallic acid Chemical compound OC(=O)C1=CC(O)=C(O)C(O)=C1 LNTHITQWFMADLM-UHFFFAOYSA-N 0.000 description 6
- 238000000034 method Methods 0.000 description 6
- 238000004519 manufacturing process Methods 0.000 description 5
- PFTAWBLQPZVEMU-ZFWWWQNUSA-N (+)-epicatechin Natural products C1([C@@H]2OC3=CC(O)=CC(O)=C3C[C@@H]2O)=CC=C(O)C(O)=C1 PFTAWBLQPZVEMU-ZFWWWQNUSA-N 0.000 description 3
- PFTAWBLQPZVEMU-UKRRQHHQSA-N (-)-epicatechin Chemical compound C1([C@H]2OC3=CC(O)=CC(O)=C3C[C@H]2O)=CC=C(O)C(O)=C1 PFTAWBLQPZVEMU-UKRRQHHQSA-N 0.000 description 3
- LSHVYAFMTMFKBA-TZIWHRDSSA-N (-)-epicatechin-3-O-gallate Chemical compound O([C@@H]1CC2=C(O)C=C(C=C2O[C@@H]1C=1C=C(O)C(O)=CC=1)O)C(=O)C1=CC(O)=C(O)C(O)=C1 LSHVYAFMTMFKBA-TZIWHRDSSA-N 0.000 description 3
- 239000004375 Dextrin Substances 0.000 description 3
- 229920001353 Dextrin Polymers 0.000 description 3
- XEKOWRVHYACXOJ-UHFFFAOYSA-N Ethyl acetate Chemical compound CCOC(C)=O XEKOWRVHYACXOJ-UHFFFAOYSA-N 0.000 description 3
- LPHGQDQBBGAPDZ-UHFFFAOYSA-N Isocaffeine Natural products CN1C(=O)N(C)C(=O)C2=C1N(C)C=N2 LPHGQDQBBGAPDZ-UHFFFAOYSA-N 0.000 description 3
- 229960001948 caffeine Drugs 0.000 description 3
- VJEONQKOZGKCAK-UHFFFAOYSA-N caffeine Natural products CN1C(=O)N(C)C(=O)C2=C1C=CN2C VJEONQKOZGKCAK-UHFFFAOYSA-N 0.000 description 3
- 235000019425 dextrin Nutrition 0.000 description 3
- LPTRNLNOHUVQMS-UHFFFAOYSA-N epicatechin Natural products Cc1cc(O)cc2OC(C(O)Cc12)c1ccc(O)c(O)c1 LPTRNLNOHUVQMS-UHFFFAOYSA-N 0.000 description 3
- 235000012734 epicatechin Nutrition 0.000 description 3
- 229940074391 gallic acid Drugs 0.000 description 3
- 235000004515 gallic acid Nutrition 0.000 description 3
- -1 iron ion Chemical class 0.000 description 3
- 239000000203 mixture Substances 0.000 description 3
- 239000000178 monomer Substances 0.000 description 3
- LSHVYAFMTMFKBA-UHFFFAOYSA-N ECG Natural products C=1C=C(O)C(O)=CC=1C1OC2=CC(O)=CC(O)=C2CC1OC(=O)C1=CC(O)=C(O)C(O)=C1 LSHVYAFMTMFKBA-UHFFFAOYSA-N 0.000 description 2
- 241000209140 Triticum Species 0.000 description 2
- 235000021307 Triticum Nutrition 0.000 description 2
- 238000003306 harvesting Methods 0.000 description 2
- 239000002075 main ingredient Substances 0.000 description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 2
- LSHVYAFMTMFKBA-PZJWPPBQSA-N (+)-catechin-3-O-gallate Chemical compound O([C@H]1CC2=C(O)C=C(C=C2O[C@@H]1C=1C=C(O)C(O)=CC=1)O)C(=O)C1=CC(O)=C(O)C(O)=C1 LSHVYAFMTMFKBA-PZJWPPBQSA-N 0.000 description 1
- 241000209507 Camellia Species 0.000 description 1
- 208000024172 Cardiovascular disease Diseases 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 1
- 244000131316 Panax pseudoginseng Species 0.000 description 1
- 235000005035 Panax pseudoginseng ssp. pseudoginseng Nutrition 0.000 description 1
- 235000003140 Panax quinquefolius Nutrition 0.000 description 1
- ISWSIDIOOBJBQZ-UHFFFAOYSA-N Phenol Chemical compound OC1=CC=CC=C1 ISWSIDIOOBJBQZ-UHFFFAOYSA-N 0.000 description 1
- 240000003152 Rhus chinensis Species 0.000 description 1
- 235000014220 Rhus chinensis Nutrition 0.000 description 1
- 235000006468 Thea sinensis Nutrition 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- FRTNIYVUDIHXPG-UHFFFAOYSA-N acetic acid;ethane-1,2-diamine Chemical class CC(O)=O.CC(O)=O.CC(O)=O.CC(O)=O.NCCN FRTNIYVUDIHXPG-UHFFFAOYSA-N 0.000 description 1
- 235000010208 anthocyanin Nutrition 0.000 description 1
- 229930002877 anthocyanin Chemical class 0.000 description 1
- 239000004410 anthocyanin Chemical class 0.000 description 1
- 150000004636 anthocyanins Chemical class 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 230000003035 anti-peroxidant effect Effects 0.000 description 1
- 230000003471 anti-radiation Effects 0.000 description 1
- 230000000840 anti-viral effect Effects 0.000 description 1
- 235000019606 astringent taste Nutrition 0.000 description 1
- 235000019636 bitter flavor Nutrition 0.000 description 1
- 150000001765 catechin Chemical class 0.000 description 1
- 230000004663 cell proliferation Effects 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 238000004587 chromatography analysis Methods 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 238000002425 crystallisation Methods 0.000 description 1
- 230000008025 crystallization Effects 0.000 description 1
- 229930003935 flavonoid Natural products 0.000 description 1
- 235000017173 flavonoids Nutrition 0.000 description 1
- 150000002215 flavonoids Chemical class 0.000 description 1
- HVQAJTFOCKOKIN-UHFFFAOYSA-N flavonol Chemical class O1C2=CC=CC=C2C(=O)C(O)=C1C1=CC=CC=C1 HVQAJTFOCKOKIN-UHFFFAOYSA-N 0.000 description 1
- 150000002216 flavonol derivatives Chemical class 0.000 description 1
- 235000011957 flavonols Nutrition 0.000 description 1
- 235000013355 food flavoring agent Nutrition 0.000 description 1
- LVJJFMLUMNSUFN-UHFFFAOYSA-N gallocatechin gallate Natural products C1=C(O)C=C2OC(C=3C=C(O)C(O)=CC=3)C(O)CC2=C1OC(=O)C1=CC(O)=C(O)C(O)=C1 LVJJFMLUMNSUFN-UHFFFAOYSA-N 0.000 description 1
- 235000008434 ginseng Nutrition 0.000 description 1
- 230000036449 good health Effects 0.000 description 1
- 239000004519 grease Substances 0.000 description 1
- 230000005764 inhibitory process Effects 0.000 description 1
- XEEYBQQBJWHFJM-UHFFFAOYSA-N iron Substances [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 239000007791 liquid phase Substances 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 150000007965 phenolic acids Chemical class 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 210000004881 tumor cell Anatomy 0.000 description 1
- 238000000825 ultraviolet detection Methods 0.000 description 1
Classifications
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Botany (AREA)
- Mycology (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
The present invention provides a kind of lotus leaf taste tea polyphenols chewable tablets and preparation method thereof, with tea polyphenols, lotus leaf powder, maltodextrin, mannitol, white granulated sugar, cycloheptaamylose, magnesium stearate, vitamin C, disodium ethylene diamine tetraacetate and excipient are uniformly mixed, successively softwood processed, granulation, drying, whole grain, tabletting and packaging after mixing, can be obtained this product.The product prices of raw materials according to the present invention are cheap, by a series of processing technologys, obtain target product.The product not only remains the original health-care components of tea polyphenols and effect, but also has the flavor for more adapting to consumer taste, and a kind of with lotus leaf flavor, beneficial to human health chewable tablets can be provided for consumer.
Description
Technical field
The invention belongs to field of deep processing of farm products, specifically provide a kind of lotus leaf taste tea polyphenols chewable tablets and its preparation side
Method.
Background technique
Tea polyphenols are the general names of Polyphenols of Tea, and the content in tealeaves is generally in 20-35%, extremely for grey
The powdery solid of dark brown or crystallization have astringent taste, and soluble easily in water, ethyl alcohol, ethyl acetate are slightly soluble in grease.Slightly moisture absorption, water
PH value of solution 3-4.Oxidizable brown stain under alkaline condition.It meets iron ion and generates green black compounds.Tea polyphenols ingredient includes flavane
Alcohols, anthocyanin class, flavonoids, flavonols and phenolic acid class etc..Predominantly catechin accounts for the 60 ~ 80% of overall composition, youngster
Theine class mainly by several monomer compositions such as EGC, C, EC, EGCG, GCG, ECG, be to be formed tealeaves color, smell and taste main ingredient it
One and tealeaves in have one of main ingredient of healthcare function.Studies have shown that tea polyphenols isoreactivity substance tool it is antibacterial, antiviral,
The effects of anti-radiation, inhibition tumor cell proliferation, anti peroxidation of lipid, prevention cardiovascular disease, has good health care
Effect.
The tea polyphenols chewing flake products that consumer is touched at present are largely free from the pure tablet of flavor additive,
Its bitter flavour causes consumer to select preference lower it, and tea polyphenols chewable tablets Market reaction is flat.Based on this, this method is logical
Series of process method is crossed, a kind of tea polyphenols chewable tablets containing lotus leaf flavor is prepared, is primary raw material using tea polyphenols, with
Other ingredients mix according to a certain percentage, produce with tea polyphenols ingredient and health-care efficacy, and flavor can be vast consumption
The chewable tablets that person receives.The product has good health-care efficacy, and unique flavor.
Summary of the invention
The object of the present invention is to provide a kind of lotus leaf taste tea polyphenols chewable tablets and preparation method thereof, and remaining with, original tea is more
While phenol health-care efficacy, also with the excellent flavor of lotus leaf, manufacturing process is simple, cheap, can be the majority of consumers institute
Receive.
To achieve the above object, the present invention adopts the following technical scheme:
A kind of lotus leaf taste tea polyphenols chewable tablets, include following raw material: 10-50 parts of tea polyphenols powder, 5-25 parts of lotus leaf powders,
5-10 portions of maltodextrins, 15-20 portions of mannitol, 5-20 portions of white granulated sugars, 5-15 parts of cycloheptaamyloses, 5-15 parts of vitamin Cs, 5-20
Part disodium ethylene diamine tetraacetate, 0.5-1 parts of magnesium stearates.
The fabrication processing of this product is as follows:
Raw material, which mixes (adding auxiliary material), --- is granulated --- sieving --- dry --- adding lubricant --- tabletting
A, it mixes
The chewing tablet raw material is mixed to get by matching as follows:
By 10-50 parts of tea polyphenols powder, 5-25 parts of lotus leaf powders, 5-10 portions of maltodextrins, 15-20 portions of mannitol, 5-20 parts of white sands
Sugar, 5-15 parts of cycloheptaamyloses, 5-15 parts of vitamin Cs, 5-20 parts of disodium ethylene diamine tetraacetates, are stirred in trough type mixing machine
10-30min is stirred until homogeneous；
B, it is granulated
It is carried out squirting processing with the edible ethanol of 65-70%, needing to pay attention to when squirting cannot disposably spray too much, need a small amount of more
Spray, every spray once are required to be mixed, until all ingredients reach the standard of " holding is agglomerating, and light pressure dissipates "；
C, it is sieved
Material after squirting was subjected to the processing of 20 meshes；
D, drying
The baking oven that material after sieving is placed on 55-85 DEG C is dried, drying time 20-60min；
E, add lubricant
After coolant to room temperature, 0.5-1 parts of magnesium stearates is added to mix；
F, tabletting
Tabletting is carried out with rotary tablet machine, 6 tons of tableting pressure, slice weight 0.80-1g, thickness 0.45-0.60mm.Up to lotus leaf taste
Tea polyphenols chewable tablets.
The present invention has the advantages that
The present invention pointedly utilizes the health-care efficacy of tea polyphenols and the flavour of lotus leaf, by further adding with other ingredients
Chewable tablets is made in work.From the angle of cost control, raw material sources used in the present invention are extensive, and processing is cheap, in tea polyphenols
Consumer acceptance in terms of promoted, the utilization to greatest extent of tea resources may be implemented.So far, of the invention
Preparation method has no any report.
Detailed description of the invention
The HPLC-UV detection of Fig. 1 tea polyphenols component.
Specific embodiment
Embodiment 1
Raw material tea polyphenols powder
What it is as primary raw material of the invention is tea polyphenols powder.The raw material sources in Theaceae Camellia (Camellia sinensis) plant the positions such as bud, leaf, tender stem harvest after, by extracting means, it is extracted from harvest position.This
Invention uses tea polyphenols powder, carries out efficient liquid phase chromatographic analysis, method ginseng to the catechin monomer component contained by it
Examine GB/T 8313-2008.Each monomer component is as shown in Fig. 1 and table 1.
Contained caffeine and catechins (μ g/mL) in 1 tea polyphenols of table
GA: gallic acid；EGC: the sub- catechin of table schema；CAF: caffeine；C: catechin；EC: epicatechin；EGCG: table does not have
Infanticide catechin and gallate；GCG: nutgall catechin gallic acid ester；ECG: L-Epicatechin gallate；CG: youngster
Catechin gallate.
Embodiment 2
A kind of lotus leaf taste tea polyphenols chewable tablets includes following raw material: 35 parts of tea polyphenols powder, 20 parts of lotus leaf powders, 5 portions of wheats
Bud dextrin, 10 portions of mannitol, 5 portions of white granulated sugars, 5 parts of cycloheptaamyloses, 15 parts of vitamin Cs, 5 parts of disodium ethylene diamine tetraacetates, 1 part
Magnesium stearate.
The fabrication processing of this product is as follows:
Raw material, which mixes (adding auxiliary material), --- is granulated --- sieving --- dry --- adding lubricant --- tabletting
A, it mixes
The chewing tablet raw material is mixed to get by matching as follows:
By 135 parts of tea polyphenols powder, 20 parts of lotus leaf powders, 5 portions of maltodextrins, 10 portions of mannitol, 5 portions of white granulated sugars, 5 parts of β-ring-type paste
Essence, 15 parts of vitamin Cs, 5 parts of disodium ethylene diamine tetraacetates, 20min is stirred in trough type mixing machine, is stirred until homogeneous；
B, it is granulated
It carrying out squirting processing with 70% edible ethanol, needing to pay attention to when squirting cannot disposably spray too much, a small amount of more sprays are needed,
Every spray once is required to be mixed, until all ingredients reach the standard of " holding is agglomerating, and light pressure dissipates "；
C, it is sieved
Material after squirting was subjected to the processing of 20 meshes；
D, drying
The baking oven that material after sieving is placed on 70 DEG C is dried, drying time 40min；
E, add lubricant
After coolant to room temperature, 1 part of magnesium stearate is added to mix；
F, tabletting
Tabletting is carried out with rotary tablet machine, 6 tons of tableting pressure, slice weight 1g, thickness 0.5mm.Up to the chewing of lotus leaf taste tea polyphenols
Piece.
Embodiment 3
A kind of lotus leaf taste tea polyphenols chewable tablets includes following raw material: 10 parts of tea polyphenols powder, 5 parts of lotus leaf powders, 5 portions of wheats
Bud dextrin, 15 portions of mannitol, 5 portions of white granulated sugars, 5 parts of cycloheptaamyloses, 5 parts of vitamin Cs, 5 parts of disodium ethylene diamine tetraacetates, 0.5
Part magnesium stearate.
The fabrication processing of this product is as follows:
Raw material, which mixes (adding auxiliary material), --- is granulated --- sieving --- dry --- adding lubricant --- tabletting
A, it mixes
The chewing tablet raw material is mixed to get by matching as follows:
By 10 parts of tea polyphenols powder, 5 parts of lotus leaf powders, 5 portions of maltodextrins, 15 portions of mannitol, 5 portions of white granulated sugars, 5 parts of β-ring-type paste
Essence, 5 parts of vitamin Cs, 5 parts of disodium ethylene diamine tetraacetates, 10min is stirred in trough type mixing machine, is stirred until homogeneous；
B, it is granulated
It carrying out squirting processing with 65% edible ethanol, needing to pay attention to when squirting cannot disposably spray too much, a small amount of more sprays are needed,
Every spray once is required to be mixed, until all ingredients reach the standard of " holding is agglomerating, and light pressure dissipates "；
C, it is sieved
Material after squirting was subjected to the processing of 20 meshes；
D, drying
The baking oven that material after sieving is placed on 55 DEG C is dried, drying time 20min；
E, add lubricant
After coolant to room temperature, 0.5 part of magnesium stearate is added to mix；
F, tabletting
Tabletting is carried out with rotary tablet machine, 6 tons of tableting pressure, slice weight 0.80g, thickness 0.45mm.Up to lotus leaf taste tea polyphenols
Chewable tablets.
Embodiment 4
A kind of lotus leaf taste tea polyphenols chewable tablets includes following raw material: 50 parts of tea polyphenols powder, 25 parts of lotus leaf powders, 10 parts
Maltodextrin, 20 portions of mannitol, 20 portions of white granulated sugars, 15 parts of cycloheptaamyloses, 15 parts of vitamin Cs, 20 parts of ethylenediamine tetra-acetic acids two
Sodium, 1 part of magnesium stearate.
The fabrication processing of this product is as follows:
Raw material, which mixes (adding auxiliary material), --- is granulated --- sieving --- dry --- adding lubricant --- tabletting
A, it mixes
The chewing tablet raw material is mixed to get by matching as follows:
By 50 parts of tea polyphenols powder, 25 parts of lotus leaf powders, 10 portions of maltodextrins, 20 portions of mannitol, 20 portions of white granulated sugars, 15 parts of β-ring-types
Dextrin, 15 parts of vitamin Cs, 20 parts of disodium ethylene diamine tetraacetates, 30min is stirred in trough type mixing machine, is stirred until homogeneous；
B, it is granulated
It carrying out squirting processing with 70% edible ethanol, needing to pay attention to when squirting cannot disposably spray too much, a small amount of more sprays are needed,
Every spray once is required to be mixed, until all ingredients reach the standard of " holding is agglomerating, and light pressure dissipates "；
C, it is sieved
Material after squirting was subjected to the processing of 20 meshes；
D, drying
The baking oven that material after sieving is placed on 85 DEG C is dried, drying time 60min；
E, add lubricant
After coolant to room temperature, 1 part of magnesium stearate is added to mix；
F, tabletting
Tabletting is carried out with rotary tablet machine, 6 tons of tableting pressure, slice weight 1g, thickness 0.60mm.Up to the chewing of lotus leaf taste tea polyphenols
Piece.
The foregoing is merely presently preferred embodiments of the present invention, all equivalent changes done according to scope of the present invention patent with
Modification, should belong to the scope of the present invention.
Claims (2)
1. a kind of lotus leaf taste tea polyphenols chewable tablets, it is characterised in that: include following raw material: 10-50 parts of tea polyphenols powder,
5-25 parts of lotus leaf powders, 5-10 portions of maltodextrins, 15-20 portions of mannitol, 5-20 portions of white granulated sugars, 5-15 parts of cycloheptaamyloses, 5-15
Part vitamin C, 5-20 parts of disodium ethylene diamine tetraacetates, 0.5-1 parts of magnesium stearates.
2. a kind of preparation method of lotus leaf taste tea polyphenols chewable tablets as described in claim 1, it is characterised in that: include following step
It is rapid:
A, it mixes
By 10-50 parts of tea polyphenols powder, 5-25 parts of lotus leaf powders, 5-10 portions of maltodextrins, 15-20 portions of mannitol, 5-20 parts of white sands
Sugar, 5-15 parts of cycloheptaamyloses, 5-15 parts of vitamin Cs, 5-20 parts of disodium ethylene diamine tetraacetates, are stirred in trough type mixing machine
10-30min is stirred until homogeneous；
B, it is granulated
It is carried out squirting processing with the edible ethanol of 65-70%, needs more sprays, every spray to be on a small quantity once required to be mixed when squirting, directly
Reach the standard of " holding is agglomerating, and light pressure dissipates " to all ingredients；
C, it is sieved
Material after squirting was subjected to the processing of 20 meshes；
D, drying
The baking oven that material after sieving is placed on 55-85 DEG C is dried, drying time 20-60min；
E, add lubricant
After coolant to room temperature, 0.5-1 parts of magnesium stearates is added to mix；
F, tabletting
Tabletting is carried out with rotary tablet machine, 6 tons of tableting pressure, slice weight 0.80-1g, thickness 0.45-0.60mm is to get lotus leaf taste
Tea polyphenols chewable tablets.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810900967.3A CN109170879A (en) | 2018-08-09 | 2018-08-09 | A kind of lotus leaf taste tea polyphenols chewable tablets and preparation method thereof |
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|---|---|---|---|
| CN201810900967.3A CN109170879A (en) | 2018-08-09 | 2018-08-09 | A kind of lotus leaf taste tea polyphenols chewable tablets and preparation method thereof |
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Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104382045A (en) * | 2014-11-27 | 2015-03-04 | 福州缘顺食品有限公司 | Lepidium meyenii walp chewable tablets and preparation method thereof |
| CN106389718A (en) * | 2016-06-22 | 2017-02-15 | 王伟 | Method for preparing weight-losing drug |
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2018
- 2018-08-09 CN CN201810900967.3A patent/CN109170879A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104382045A (en) * | 2014-11-27 | 2015-03-04 | 福州缘顺食品有限公司 | Lepidium meyenii walp chewable tablets and preparation method thereof |
| CN106389718A (en) * | 2016-06-22 | 2017-02-15 | 王伟 | Method for preparing weight-losing drug |
Non-Patent Citations (1)
| Title |
|---|
| 郑丹丹等: "茶多酚咀嚼片的制备及其质量控制", 《食品工业》 * |
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