CN109674063A - One seed oyster polypeptide effervescent tablet and preparation method thereof - Google Patents
One seed oyster polypeptide effervescent tablet and preparation method thereof Download PDFInfo
- Publication number
- CN109674063A CN109674063A CN201910022798.2A CN201910022798A CN109674063A CN 109674063 A CN109674063 A CN 109674063A CN 201910022798 A CN201910022798 A CN 201910022798A CN 109674063 A CN109674063 A CN 109674063A
- Authority
- CN
- China
- Prior art keywords
- oyster
- effervescent tablet
- oyster polypeptide
- polypeptide
- composition
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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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
- A23L33/17—Amino acids, peptides or proteins
- A23L33/18—Peptides; Protein hydrolysates
-
- 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
Abstract
The weight percent composition of oyster polypeptide effervescent tablet disclosed by the invention includes: oyster polypeptide 50~65%, Sucralose 0.1~0.5%, citric acid 20~30%, sodium bicarbonate 8~15%, steviol glycoside 0.1~0.2%, adhesive 0.5~5%, lubricant 0.2~4%.Oyster polypeptide effervescent tablet products color of the present invention is white and slightly faint yellow, and tissue morphology is piece type, and surface is smooth, and shape is clean and tidy, and hardness is moderate；It meets water and is disintegrated and generates bulk gas rapidly, solution clarifies free from admixture；Sweet mouthfeel is moderate, salubrious free from extraneous odour.The oyster content of peptides of the effervescent tablet is high; disintegration time < 3 minute; moisture content < 3%; have the characteristics that sweet and sour taste, bioavilability are high, be easily absorbed by the body, nutritive value is high, easy to carry, open a new way for the deep processing of oyster, the comprehensive utilization for promotion oyster; lengthening manufacturing chain; oyster resource is adequately protected and developed, fishery economic development is driven, realizes that oyster industrialization is of great significance.
Description
Technical field
The present invention relates to a seed oyster deep processed product, specifically a kind of oyster polypeptide effervescent tablet and preparation method thereof.
Background technique
Oyster is commonly called as oyster, oyster, is a kind of high protein, low fat and food full of nutrition, physiology rich in
Active material, referred to as " cowfish milk ".China is the big country of oyster culture, and oyster yield accounts for 40% of cultivated shellfish or so, resource
It is extremely abundant.Oyster culture has 700 years history in Ninghai County, Ningbo City town Xi Dian.Oyster delicious flavour, nutritive value are abundant,
Always praised highly by common people.Oyster is one of the food of first 87 kinds of integration of drinking and medicinal herbs that ministry of Health of China is announced.Contain in oyster meat
Have protein, functional polypeptide, various essential amino acids, a variety of unsaturated fatty acids and glycogen abundant abundant and
The nutritional ingredients such as sufficient vitamin and mineral have huge edible value and medical value.
With the fast development of oyster culture technology, oyster yield increases sharply, and has occurred that drug on the market and price drops
Trend.Currently, oyster is mainly based on directly edible and preliminary working product, such as dries, salt marsh, tank processed and refines oyster sauce,
And it is less as the high value added product of raw material using oyster.Also occur protecting by the second generation of raw material of oyster on a small quantity on the market at present
Health food, such as oyster oral liquid, oyster nutrient tablet.The purity and content of oyster polypeptide in these products is lower, biological work
Property is weak, is not able to achieve and makes full use of to oyster effective component.
Summary of the invention
The technical problem to be solved by the present invention is in view of the deficiencies of the prior art, provide a seed oyster polypeptide effervescent tablet
And preparation method thereof, the oyster content of peptides of the effervescent tablet is high (50~65%), disintegration time < 3 minute, moisture content < 3%, tool
Have that sweet and sour taste, bioavilability are high, are easily absorbed by the body, the features such as nutritive value is high, easy to carry, for the deep processing of oyster
A new way is opened, for promoting the comprehensive utilization of oyster, lengthening manufacturing chain adequately protects and develop oyster resource, band
Dynamic fishery economic development, realizes that oyster industrialization is of great significance.
The technical scheme of the invention to solve the technical problem is: a seed oyster polypeptide effervescent tablet, the effervescent tablet
Weight percent composition include: oyster polypeptide 50~65%, Sucralose 0.1~0.5%, citric acid 20~30%, sodium bicarbonate
8~15%, steviol glycoside 0.1~0.2%, adhesive 0.5~5%, lubricant 0.2~4%.
Preferably, the adhesive is polyvinylpyrrolidone.
Preferably, the lubricant is water solubility PEG6000, magnesium stearate, superfine silica gel powder and dodecyl sodium sulfonate
Any one of sodium.Using above-mentioned lubricant, be conducive to smooth tabletting, avoid sticking, the effervescent tablet appearance for obtaining tabletting is whole
It is clean.
Preferably, the ratio between the citric acid and the weight percent content of sodium bicarbonate are greater than 1.6.With
Citric acid content increases, and gas production gradually increases, when the ratio between weight percent content of citric acid and sodium bicarbonate is greater than 1.6
When, gas production variation is unobvious, therefore the present invention controls the ratio between citric acid and the weight percent content of sodium bicarbonate and is greater than
1.6, under the premise of guaranteeing that gas production is stablized, it is ensured that the mouthfeel of oyster polypeptide effervescent tablet.
Preferably, the weight percent composition of the effervescent tablet includes: oyster polypeptide 59.6%, Sucralose 0.2%, lemon
Acid 25%, sodium bicarbonate 10%, steviol glycoside 0.15%, adhesive 2.8%, lubricant 2.25%.
The preparation method of above-mentioned oyster polypeptide effervescent tablet, preparation process are as follows: by oyster polypeptide, Sucralose, citric acid, sweet tea
Synanthrin glycosides with 2/3 mix lubricant it is uniform, obtain the first pre-composition；Again by sodium bicarbonate and remaining 1/3 mix lubricant
Uniformly, the second pre-composition is obtained；First pre-composition, the second pre-composition are uniformly mixed with adhesive, oyster is prepared in tabletting
Polypeptide effervescent tablet.The method premixed respectively using soda acid is easy to pelletize, and the not sticking in tableting processes, piece type surface is smooth,
Neatly, sheet hardness is larger, non-friable, therefore tabletting effect is preferable.
Compared with prior art, the present invention has the advantage that oyster polypeptide effervescent tablet products color of the present invention is white
And it is slightly faint yellow, tissue morphology is piece type, and surface is smooth, and shape is clean and tidy, and hardness is moderate；Water is met to be disintegrated rapidly and generate a large amount of
Gas, solution clarify free from admixture；Sweet mouthfeel is moderate, salubrious free from extraneous odour.The oyster polypeptide of oyster polypeptide effervescent tablet of the present invention contains
It measures high (50~65%), disintegration time < 3 minute, moisture content < 3%, has that sweet and sour taste, bioavilability are high, are easily inhaled by human body
The features such as receipts, nutritive value are high, easy to carry opens a new way for the deep processing of oyster, for promoting the comprehensive of oyster
It closes and utilizes, lengthening manufacturing chain adequately protects and develop oyster resource, drives fishery economic development, realizes that oyster industrialization has
Significance.
Specific embodiment
Present invention is further described in detail with reference to embodiments.
The oyster polypeptide effervescent tablet of embodiment 1, weight percent composition includes: oyster polypeptide 59.6%, Sucralose
0.2%, citric acid 25%, sodium bicarbonate 10%, steviol glycoside 0.15%, polyvinylpyrrolidone 2.8%, water-soluble PEG6000
2.25%.The preparation process of the oyster polypeptide effervescent tablet are as follows: by oyster polypeptide, Sucralose, citric acid, steviol glycoside and 2/3
Water-soluble PEG6000 is uniformly mixed, and obtains the first pre-composition；Sodium bicarbonate is mixed with remaining 1/3 water-soluble PEG6000 again
Uniformly, the second pre-composition is obtained；First pre-composition, the second pre-composition are uniformly mixed with polyvinylpyrrolidone, tabletting is prepared
Obtain oyster polypeptide effervescent tablet.
The oyster polypeptide effervescent tablet of embodiment 2, weight percent composition includes: oyster polypeptide 56.1%, Sucralose
0.1%, citric acid 26%, sodium bicarbonate 14%, steviol glycoside 0.1%, polyvinylpyrrolidone 0.8%, magnesium stearate 2.9%.This is male
The preparation process of oyster polypeptide effervescent tablet are as follows: mix oyster polypeptide, Sucralose, citric acid, steviol glycoside and 2/3 magnesium stearate
It closes uniformly, obtains the first pre-composition；Sodium bicarbonate is uniformly mixed with remaining 1/3 magnesium stearate again, obtains the second pre-composition；It will
First pre-composition, the second pre-composition are uniformly mixed with polyvinylpyrrolidone, tabletting, that is, oyster polypeptide effervescent tablet is prepared.
The oyster polypeptide effervescent tablet of embodiment 3, weight percent composition includes: oyster polypeptide 64.3%, Sucralose
0.5%, citric acid 20%, sodium bicarbonate 9%, steviol glycoside 0.2%, polyvinylpyrrolidone 4.5%, dodecyl sodium sulfate 1.5%.
The preparation process of the oyster polypeptide effervescent tablet are as follows: by oyster polypeptide, Sucralose, citric acid, steviol glycoside and 2/3 dodecane
Base sodium sulfonate is uniformly mixed, and obtains the first pre-composition；Sodium bicarbonate is mixed with remaining 1/3 dodecyl sodium sulfate again
It is even, obtain the second pre-composition；First pre-composition, the second pre-composition are uniformly mixed with polyvinylpyrrolidone, tabletting is prepared into
To oyster polypeptide effervescent tablet.
Oyster polypeptide used is commercial product in 1~embodiment of above embodiments 3.It is made in 1~embodiment of above embodiments 3
Standby oyster polypeptide effervescent tablet color is white and slightly faint yellow, and tissue morphology is piece type, and surface is smooth, and shape is clean and tidy, firmly
It spends moderate；Its oyster content of peptides is high, meets water and is disintegrated (disintegration time < 3 minute) rapidly and generates bulk gas, solution clarifies nothing
Impurity；Sweet mouthfeel is moderate, salubrious free from extraneous odour.
Claims (6)
1. a seed oyster polypeptide effervescent tablet, which is characterized in that the weight percent of effervescent tablet composition include: oyster polypeptide 50~
65%, Sucralose 0.1~0.5%, citric acid 20~30%, sodium bicarbonate 8~15%, steviol glycoside 0.1~0.2%, adhesive
0.5~5%, lubricant 0.2~4%.
2. seed oyster polypeptide effervescent tablet according to claim 1, which is characterized in that the adhesive is polyethylene pyrrole
Pyrrolidone.
3. seed oyster polypeptide effervescent tablet according to claim 1, which is characterized in that the lubricant is water solubility
Any one of PEG6000, magnesium stearate, superfine silica gel powder and dodecyl sodium sulfate.
4. seed oyster polypeptide effervescent tablet according to claim 1, which is characterized in that the citric acid and the carbon
The ratio between weight percent content of sour hydrogen sodium is greater than 1.6.
5. a seed oyster polypeptide effervescent tablet described in any one of -4 according to claim 1, which is characterized in that the weight of the effervescent tablet
Measuring percentage composition includes: oyster polypeptide 59.6%, Sucralose 0.2%, citric acid 25%, sodium bicarbonate 10%, steviol glycoside
0.15%, adhesive 2.8%, lubricant 2.25%.
6. the preparation method of seed oyster polypeptide effervescent tablet of any of claims 1-5, it is characterised in that prepared
Journey are as follows: by oyster polypeptide, Sucralose, citric acid, steviol glycoside with 2/3 mix lubricant it is uniform, obtain the first pre-composition；Again
By sodium bicarbonate with remaining 1/3 mix lubricant it is uniform, obtain the second pre-composition；By the first pre-composition, the second pre-composition with
Adhesive is uniformly mixed, oyster polypeptide effervescent tablet is prepared in tabletting.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910022798.2A CN109674063A (en) | 2019-01-10 | 2019-01-10 | One seed oyster polypeptide effervescent tablet and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910022798.2A CN109674063A (en) | 2019-01-10 | 2019-01-10 | One seed oyster polypeptide effervescent tablet and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN109674063A true CN109674063A (en) | 2019-04-26 |
Family
ID=66192900
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201910022798.2A Withdrawn CN109674063A (en) | 2019-01-10 | 2019-01-10 | One seed oyster polypeptide effervescent tablet and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN109674063A (en) |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4684534A (en) * | 1985-02-19 | 1987-08-04 | Dynagram Corporation Of America | Quick-liquifying, chewable tablet |
| CN106173787A (en) * | 2016-08-09 | 2016-12-07 | 渤海大学 | One seed oyster effervescent tablet |
| CN106333359A (en) * | 2016-08-17 | 2017-01-18 | 倪协照 | Oyster polypeptide and spirulina nutritional tablet and preparation method thereof |
-
2019
- 2019-01-10 CN CN201910022798.2A patent/CN109674063A/en not_active Withdrawn
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4684534A (en) * | 1985-02-19 | 1987-08-04 | Dynagram Corporation Of America | Quick-liquifying, chewable tablet |
| CN106173787A (en) * | 2016-08-09 | 2016-12-07 | 渤海大学 | One seed oyster effervescent tablet |
| CN106333359A (en) * | 2016-08-17 | 2017-01-18 | 倪协照 | Oyster polypeptide and spirulina nutritional tablet and preparation method thereof |
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| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
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| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20190426 |
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| WW01 | Invention patent application withdrawn after publication |