CN109275907A - 一种柠檬味茶多酚咀嚼片及其制备方法 - Google Patents
一种柠檬味茶多酚咀嚼片及其制备方法 Download PDFInfo
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Classifications
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- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/01—Instant products; Powders; Flakes; Granules
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
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- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
- A23L29/35—Degradation products of starch, e.g. hydrolysates, dextrins; Enzymatically modified starches
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- 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
- A23L33/15—Vitamins
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- 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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- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Molecular Biology (AREA)
- Botany (AREA)
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Abstract
本发明提供一种柠檬味茶多酚咀嚼片及其制备方法，以茶多酚，柠檬粉，麦芽糊精、甘露醇、白砂糖、β‑环状糊精、硬脂酸镁、维生素C、乙二胺四乙酸二钠和赋形剂混合均匀，混匀后依次制软材、制粒、干燥、整粒、压片和包装，即可得到本产品。本发明制备工艺简单，操作方便，易于制备，具有风险低、周期短、成本低的显著生产，所生产的产品具其产品市场竞争性强；本发明产品不仅保留了茶多酚原有的保健成分和效果，而且具备了更适应消费者口感的风味，可以为消费者提供一种具有柠檬风味的，对人体健康有益的咀嚼片。
Description
技术领域
本发明属于农产品深加工领域，具体提供一种柠檬味茶多酚咀嚼片及其制备方法。
背景技术
茶多酚是是茶叶中多酚类物质的总称，在茶叶中的含量一般在20-35%，为灰色至茶褐色的粉状固体或结晶，具涩味，易溶于水、乙醇、乙酸乙酯，微溶于油脂。略有吸潮性，水溶液pH3-4。在碱性条件下易氧化褐变。遇铁离子生成绿黑色化合物。茶多酚成分包括黄烷醇类、花色苷类、黄酮类、黄酮醇类和酚酸类等。主要为儿茶素类，占总体成分的60~80%，儿茶素类主要由EGC、C、EC、EGCG、GCG、ECG等几种单体组成，是形成茶叶色香味的主要成份之一，也是茶叶中有保健功能的主要成份之一。茶多酚具有较强的抗氧化作用，尤其酯型儿茶素EGCG，其还原性甚至可达L-异坏血酸的100倍。4种主要儿茶素化合物当中，抗氧化能力为EGCG>EGC>ECG>EC，且抗氧化性能随温度的升高而增强。茶多酚除具有抗氧化作用外，还具有抑菌作用，如对葡萄球菌、大肠杆菌、枯草杆菌等有抑制作用。茶多酚可吸附食品中的异味，因此具有一定的除臭作用。对食品中的色素具有保护作用，它既可起到天然色素的作用，又可防止食品退色，茶多酚还具有抑制亚硝酸盐的形成和积累作用。研究表明，茶多酚等活性物质具抑菌、抗病毒、抗辐射、预防心血管疾病等作用，具备良好的健康保健效果。
目前消费者所接触到的茶多酚咀嚼片产品大部分是不含有风味添加物的纯片剂，其苦涩滋味导致消费者对其选择偏好较低，茶多酚咀嚼片市场反映平淡。基于此，本方法通过一系列工艺方法，制备出一种含有柠檬风味的茶多酚咀嚼片，利用茶多酚为主要原料，与其它成分按照一定比例混合，制造出具有茶多酚成分和保健功效，且风味能够为广大消费者接受的咀嚼片。该产品具有良好的保健功效，且风味独特。
发明内容
本发明的目的是提供一种柠檬味茶多酚咀嚼片及其制备方法，在保留有原有茶多酚保健功效的同时，还具有柠檬的良好风味，制造工艺简单，价格低廉，能为广大消费者所接受。目前，由于人体肠道pH值和酶类共同作用，使茶多酚在人体肠道中快速降解，降低了茶多酚的生物利用率较低，因此开发一种能够提高茶多酚生物利用率的产品能够填补市场空白，提高茶多酚健康保健效果的重要方式。
为实现上述目的，本发明采用如下技术方案：
一种柠檬味茶多酚咀嚼片，包含以下重量份组分：10-80份茶多酚粉末、15-50份柠檬粉、5-15份麦芽糊精、5-20份甘露醇、5-20份白砂糖、5-15份β-环状糊精、5-15份维生素C、5-10份乙二胺四乙酸二钠、0.5-1份硬脂酸镁。
本产品的制作工艺流程如下：
原料混合（加辅料）——造粒——过筛——干燥——加润滑剂——压片
A、混合
该咀嚼片原料是通过如下配比混合得到的：
将10-80份茶多酚粉末、15-50份柠檬粉、5-15份麦芽糊精、5-20份甘露醇、5-20份白砂糖、5-15份β-环状糊精、5-15份维生素C、5-10份乙二胺四乙酸二钠，在槽型混合机中搅拌10-30min，搅拌至均匀；
B、造粒
用70-75%的食用乙醇进行喷湿处理，喷湿时需要注意不能一次性喷太多，需要少量多喷，每喷一次均需要进行混匀，直到所有配料达到“手握成团，轻压即散”的标准；
C、过筛
将喷湿后的材料进行20目过筛处理；
D、干燥
过筛后的材料放在55-85℃的烘箱进行干燥，干燥时间为30-60min；
E、加润滑剂
冷却材料至室温后，加0.5-1份硬脂酸镁混匀；
F、压片
用旋转式压片机进行压片，压片压力6吨，片重0.95-1g，厚度0.5-0.6mm。即得柠檬味茶多酚咀嚼片。
本发明的优点在于：
本发明针对性地利用茶多酚的保健功效和柠檬的特殊风味，通过与其它配料进一步加工制成咀嚼片。从成本控制的角度出发，本发明所用的原料来源广泛，加工低廉，在茶多酚的消费者接受度方面进行了提升，可以实现茶叶资源的最大限度利用。迄今为止，本发明的制备方法未见任何报导。
本发明提供一种提高茶多酚生物利用率的咀嚼片载体，克服以往茶多酚在人体肠道消化液中由于酶作用，肠道pH高于6的情况下，造成的茶多酚过快降解的损失，通过本发明的应用，可以提高人体肠道对茶多酚的吸收效率。通过体外消化模拟实验表明，以本发明所使用配方为载体的茶多酚咀嚼片具有缓慢释放的效果，且与纯茶多酚溶液（对照）相比，能够降低茶多酚在肠道环境中的过快降级，提高咀嚼片中茶多酚的生物利用率。
将咀嚼片和纯茶多酚溶液进行胃-肠连续消化模拟实验，结果如图1和表1所示，经过2个小时的胃部消化模拟和3个小时的小肠消化模拟，咀嚼片中的茶多酚含量在总计5个小时的消化时间内缓慢释放，而纯茶多酚溶液的中茶多酚含量降解显著快于咀嚼片。因此通过本咀嚼片的摄入，可以增加肠道对茶多酚的吸收效率，提高茶多酚在人体内的生物利用率。
表1. 柠檬味茶多酚咀嚼片的模拟消化茶多酚含量变化
附图说明
图1茶多酚柠檬味茶多酚咀嚼片体外消化模拟图。
图2茶多酚组分的高效液相图谱。
具体实施方式
实施例1
（1）原料茶多酚粉末
作为本发明的主要原料的是茶多酚粉末。该原料来源于山茶科茶属（Camellia sinensis）植物的芽、叶、嫩茎等部位收获后，通过提取手段，将其从采获部位提取出来。本发明采用了茶多酚粉末，对其所含有的儿茶素类单体成分进行高效液相色谱分析，方法参考GB/T 8313-2008。各单体成分如图1 和表1所示。
表2 茶多酚中所含咖啡碱和儿茶素类物质 （μg/mL）
GA：没食子酸；EGC：表模式子儿茶素；CAF：咖啡碱；C：儿茶素；EC：表儿茶素；EGCG：表没食子儿茶素没食子酸酯；GCG：没食子儿茶素没食子酸酯；ECG：表儿茶素没食子酸酯；CG：儿茶素没食子酸酯。
实施例2
一种柠檬味茶多酚咀嚼片，包含以下重量份组分：30份茶多酚粉末、15份柠檬粉、5份麦芽糊精、15份甘露醇、10份白砂糖、10份β-环状糊精、10份维生素C、4份乙二胺四乙酸二钠、1份硬脂酸镁。
本产品的制作工艺流程如下：
原料混合（加辅料）——造粒——过筛——干燥——加润滑剂——压片
A、混合
该咀嚼片原料是通过如下配比混合得到的：
将30份茶多酚粉末、15份柠檬粉、5份麦芽糊精、15份甘露醇、10份白砂糖、10份β-环状糊精、10份维生素C、4份乙二胺四乙酸二钠，在槽型混合机中搅拌20min，搅拌至均匀；
B、造粒
用75%的食用乙醇进行喷湿处理，喷湿时需要注意不能一次性喷太多，需要少量多喷，每喷一次均需要进行混匀，直到所有配料达到“手握成团，轻压即散”的标准；
C、过筛
将喷湿后的材料进行20目过筛处理；
D、干燥
过筛后的材料放在65℃的烘箱进行干燥，干燥时间为45min；
E、加润滑剂
冷却材料至室温后，加1份硬脂酸镁混匀；
F、压片
用旋转式压片机进行压片，压片压力6吨，片重1g，厚度0.6mm。即得柠檬味茶多酚咀嚼片。
实施例3
一种柠檬味茶多酚咀嚼片，包含以下重量份组分：10份茶多酚粉末、15份柠檬粉、5份麦芽糊精、5份甘露醇、5份白砂糖、5份β-环状糊精、5份维生素C、5份乙二胺四乙酸二钠、0.5份硬脂酸镁。
本产品的制作工艺流程如下：
原料混合（加辅料）——造粒——过筛——干燥——加润滑剂——压片
A、混合
该咀嚼片原料是通过如下配比混合得到的：
将10份茶多酚粉末、15份柠檬粉、5份麦芽糊精、5份甘露醇、5份白砂糖、5份β-环状糊精、5份维生素C、5份乙二胺四乙酸二钠，在槽型混合机中搅拌10min，搅拌至均匀；
B、造粒
用70%的食用乙醇进行喷湿处理，喷湿时需要注意不能一次性喷太多，需要少量多喷，每喷一次均需要进行混匀，直到所有配料达到“手握成团，轻压即散”的标准；
C、过筛
将喷湿后的材料进行20目过筛处理；
D、干燥
过筛后的材料放在55℃的烘箱进行干燥，干燥时间为30min；
E、加润滑剂
冷却材料至室温后，加0.5份硬脂酸镁混匀；
F、压片
用旋转式压片机进行压片，压片压力6吨，片重0.95g，厚度0.5mm。即得柠檬味茶多酚咀嚼片。
实施例3
一种柠檬味茶多酚咀嚼片，包含以下重量份组分：80份茶多酚粉末、50份柠檬粉、15份麦芽糊精、20份甘露醇、20份白砂糖、15份β-环状糊精、15份维生素C、10份乙二胺四乙酸二钠、1份硬脂酸镁。
本产品的制作工艺流程如下：
原料混合（加辅料）——造粒——过筛——干燥——加润滑剂——压片
A、混合
该咀嚼片原料是通过如下配比混合得到的：
将80份茶多酚粉末、50份柠檬粉、15份麦芽糊精、20份甘露醇、20份白砂糖、15份β-环状糊精、15份维生素C、10份乙二胺四乙酸二钠，在槽型混合机中搅拌30min，搅拌至均匀；
B、造粒
用75%的食用乙醇进行喷湿处理，喷湿时需要注意不能一次性喷太多，需要少量多喷，每喷一次均需要进行混匀，直到所有配料达到“手握成团，轻压即散”的标准；
C、过筛
将喷湿后的材料进行20目过筛处理；
D、干燥
过筛后的材料放在85℃的烘箱进行干燥，干燥时间为60min；
E、加润滑剂
冷却材料至室温后，加1份硬脂酸镁混匀；
F、压片
用旋转式压片机进行压片，压片压力6吨，片重1g，厚度0.6mm。即得柠檬味茶多酚咀嚼片。
以上所述仅为本发明的较佳实施例，凡依本发明申请专利范围所做的均等变化与修饰，将应属本发明的涵盖范围。
Claims (2)
1.一种柠檬味茶多酚咀嚼片，其特征在于：所述咀嚼片包含以下重量份组分：10-80份茶多酚粉末、15-50份柠檬粉、5-15份麦芽糊精、5-20份甘露醇、5-20份白砂糖、5-15份β-环状糊精、5-15份维生素C、5-10份乙二胺四乙酸二钠、0.5-1份硬脂酸镁。
2.如权利要求1所述的一种柠檬味茶多酚咀嚼片的制备方法，其特征在于：包括以下步骤：
A、混合
将10-80份茶多酚粉末、15-50份柠檬粉、5-15份麦芽糊精、5-20份甘露醇、5-20份白砂糖、5-15份β-环状糊精、5-15份维生素C、5-10份乙二胺四乙酸二钠，在槽型混合机中搅拌10-30min，搅拌至均匀；
B、造粒
用70-75%的食用乙醇进行喷湿处理，喷湿时需要少量多喷，每喷一次均需要进行混匀，直到所有配料达到“手握成团，轻压即散”的标准；
C、过筛
将喷湿后的材料进行20目过筛处理；
D、干燥
过筛后的材料放在55-85℃的烘箱进行干燥，干燥时间为30-60min；
E、加润滑剂
冷却材料至室温后，加材料总重量的0.5-1%的硬脂酸镁混匀；
F、压片
用旋转式压片机进行压片，压片压力6吨，片重0.95-1g，厚度0.5-0.6mm，即得柠檬味茶多酚咀嚼片。
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