CN110710673A - Blueberry compound vitamin C chewable tablet and preparation method thereof - Google Patents
Blueberry compound vitamin C chewable tablet and preparation method thereof Download PDFInfo
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- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 title claims abstract description 108
- 235000003095 Vaccinium corymbosum Nutrition 0.000 title claims abstract description 105
- 235000017537 Vaccinium myrtillus Nutrition 0.000 title claims abstract description 105
- 235000021014 blueberries Nutrition 0.000 title claims abstract description 105
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 title claims abstract description 54
- 229930003268 Vitamin C Natural products 0.000 title claims abstract description 54
- 235000019154 vitamin C Nutrition 0.000 title claims abstract description 54
- 239000011718 vitamin C Substances 0.000 title claims abstract description 54
- 238000002360 preparation method Methods 0.000 title claims abstract description 26
- 239000007910 chewable tablet Substances 0.000 title claims abstract description 20
- 229940068682 chewable tablet Drugs 0.000 title claims abstract description 18
- 150000001875 compounds Chemical class 0.000 title abstract description 6
- 244000077233 Vaccinium uliginosum Species 0.000 title description 3
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- 239000000843 powder Substances 0.000 claims abstract description 42
- 238000001035 drying Methods 0.000 claims abstract description 39
- HQKMJHAJHXVSDF-UHFFFAOYSA-L magnesium stearate Chemical compound [Mg+2].CCCCCCCCCCCCCCCCCC([O-])=O.CCCCCCCCCCCCCCCCCC([O-])=O HQKMJHAJHXVSDF-UHFFFAOYSA-L 0.000 claims abstract description 18
- 229920000858 Cyclodextrin Polymers 0.000 claims abstract description 15
- 239000001116 FEMA 4028 Substances 0.000 claims abstract description 15
- 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 claims abstract description 15
- 235000011175 beta-cyclodextrine Nutrition 0.000 claims abstract description 15
- 229960004853 betadex Drugs 0.000 claims abstract description 15
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 11
- 229920002774 Maltodextrin Polymers 0.000 claims abstract description 9
- 239000005913 Maltodextrin Substances 0.000 claims abstract description 9
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- 235000010979 hydroxypropyl methyl cellulose Nutrition 0.000 claims abstract description 9
- 229920003088 hydroxypropyl methyl cellulose Polymers 0.000 claims abstract description 9
- UFVKGYZPFZQRLF-UHFFFAOYSA-N hydroxypropyl methyl cellulose Chemical compound OC1C(O)C(OC)OC(CO)C1OC1C(O)C(O)C(OC2C(C(O)C(OC3C(C(O)C(O)C(CO)O3)O)C(CO)O2)O)C(CO)O1 UFVKGYZPFZQRLF-UHFFFAOYSA-N 0.000 claims abstract description 9
- 235000019359 magnesium stearate Nutrition 0.000 claims abstract description 9
- 229940035034 maltodextrin Drugs 0.000 claims abstract description 9
- 235000019813 microcrystalline cellulose Nutrition 0.000 claims abstract description 9
- 239000008108 microcrystalline cellulose Substances 0.000 claims abstract description 9
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- 239000000243 solution Substances 0.000 claims description 36
- 238000007873 sieving Methods 0.000 claims description 22
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 18
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- 239000008187 granular material Substances 0.000 claims description 12
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- 229930002877 anthocyanin Natural products 0.000 description 2
- 235000010208 anthocyanin Nutrition 0.000 description 2
- 239000004410 anthocyanin Substances 0.000 description 2
- 150000004636 anthocyanins Chemical class 0.000 description 2
- 239000003963 antioxidant agent Substances 0.000 description 2
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- BJRNKVDFDLYUGJ-RMPHRYRLSA-N hydroquinone O-beta-D-glucopyranoside Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1OC1=CC=C(O)C=C1 BJRNKVDFDLYUGJ-RMPHRYRLSA-N 0.000 description 2
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- 235000013376 functional food Nutrition 0.000 description 1
- 238000005805 hydroxylation reaction Methods 0.000 description 1
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- BJRNKVDFDLYUGJ-UHFFFAOYSA-N p-hydroxyphenyl beta-D-alloside Natural products OC1C(O)C(O)C(CO)OC1OC1=CC=C(O)C=C1 BJRNKVDFDLYUGJ-UHFFFAOYSA-N 0.000 description 1
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- 239000011573 trace mineral Substances 0.000 description 1
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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
-
- 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
- A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
-
- 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
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/40—Colouring or decolouring of foods
- A23L5/41—Retaining or modifying natural colour by use of additives, e.g. optical brighteners
-
- 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
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- 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)
- Mycology (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Medicinal Preparation (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention discloses a blueberry compound vitamin C chewable tablet and a preparation method thereof, wherein the chewable tablet comprises the following components in parts by weight: 40 parts of vitamin C, 100 parts of blueberry fruit, 120 parts of beta-cyclodextrin, 450 parts of white granulated sugar, 250 parts of microcrystalline cellulose, 92.5 parts of maltodextrin, 2.5 parts of hydroxypropyl methyl cellulose and 15 parts of magnesium stearate. According to the invention, the beta-cyclodextrin is adopted to embed the vitamin C and the nutrient components in the blueberry pulp, so that the stability of the nutrient substances in the fruit powder in the drying process and the stability of the vitamin C are improved. The preparation method has the characteristics of low drying temperature, high efficiency and the like, realizes continuous production, greatly improves the yield and the quality of the blueberry powder, comprehensively reduces the production cost and can well keep the stability of the product quality.
Description
Technical Field
The invention belongs to the technical field of food processing, and particularly relates to a blueberry compound vitamin C chewable tablet and a preparation method thereof.
Background
Blueberry fruits contain rich nutritional ingredients, besides conventional sugar, acid and VC, the blueberry fruits also contain VE, VA, VB, SOD, arbutin, protein, anthocyanin, edible fiber and various mineral elements, particularly the content of vitamin and anthocyanin is several times or even dozens of times of that of common fruits, is listed as one of five kinds of health food of human by the international food and agriculture organization, is listed in the 3 rd generation fruit ranks in the world and is known as the king of berries. The blueberry has the effects of protecting eyesight, maintaining beauty and keeping young, delaying senility, enhancing immunity, preventing and treating cancers and the like, so the blueberry is not only a fruit, but also a health-care functional food.
Vitamin C is a clinical basic common medicine or a nutritional supplement, is one of antioxidant vitamins, participates in-vivo hydroxylation reaction, is necessary for forming intercellular adhesions of bones, teeth, connective tissues and non-epithelial tissues, can maintain the normal functions of the teeth, the bones and blood vessels, increases the resistance to diseases, is one of essential nutrient elements for a human body, and is widely applied to prevention and treatment of various diseases. Since vitamin C is a particularly strong antioxidant, the problems of yellowing of the surface color of the vitamin C sheet and reduction of the content of the vitamin C sheet during the effective period are often caused.
The fruit powder has wide application, can be used as raw powder of fruit wine and fruit juice, raw material or additive of food, and can be used as raw material for deep processing. The fruit powder is rich in nutrition, and the raw materials comprise fruit cores, fruit peels and the like, and the trace elements of the fruit powder far exceed those of fruits. Because the fresh blueberries are not easy to preserve and transport for a long time and the nutrient components in the blueberries are rapidly consumed along with the prolonging of the time, the quality guarantee period of the blueberries can be greatly prolonged by preparing the blueberries into the fruit powder, the storage and the transportation are convenient, the application range of the blueberries is widened, and the blueberry fruit powder is frequently used as a raw material or a food additive in the health food containing the blueberries in the market at present. Generally, the processing method of blueberry powder comprises the steps of repeatedly cleaning fresh blueberries, pulping, drying pulp, crushing by a crusher and sieving to obtain the blueberry powder. The fruit pulp drying method is commonly used at present in spray drying, freeze drying, hot air drying, vacuum drying and the like. The freeze drying method does not need high-temperature treatment, has the function of protecting the nutrient components of the product, and the hot air drying method has the characteristics of low cost and high drying speed, is particularly suitable for substances with better thermal stability, but the 2 drying methods have relatively long drying time, can influence the stability of the components in the product, and are difficult to realize continuous production. Spray drying is suitable for continuous production, but yields are low. The fruit powder obtained by vacuum drying has the highest yield and relatively good quality, but the continuous production is difficult to realize. Chinese patent publication No. CN101518280 discloses a method for drying blueberries by using vacuum freezing technology, which comprises cleaning blueberries, pulping, and uniformly stirring to obtain pulp; and (3) putting the slurry into a vacuum freezing chamber for drying by using a tray. However, since the blueberries belong to berries, are rich in sugar and pectin substances and are very easy to adhere to the plates tightly, the method not only influences the product yield, but also influences the working efficiency of the drying matching equipment due to dust generated in the drying process.
Disclosure of Invention
The invention aims to solve the technical problems that nutrient substances are easily damaged in blueberry fruit powder preparation, fruit pulp is stuck to a plate to influence the production efficiency, the product yield is low, continuous production is difficult to realize, the original color and taste of blueberries are difficult to maintain and the like in the prior art, and the quality problems that vitamin C is easy to discolor and the content of vitamin C is reduced in a storage period and the like, and provides a blueberry compound vitamin C chewable tablet and a preparation method thereof.
The technical scheme of the invention is as follows:
the blueberry vitamin C complex chewable tablet comprises the following components in parts by weight: 40 parts of vitamin C, 100 parts of blueberry fruit, 120 parts of beta-cyclodextrin, 450 parts of white granulated sugar, 250 parts of microcrystalline cellulose, 92.5 parts of maltodextrin, 2.5 parts of hydroxypropyl methyl cellulose and 15 parts of magnesium stearate.
The preparation method of the blueberry vitamin C complex chewable tablet comprises the following steps:
r1, preparation of blueberry pulp: picking fresh blueberries in the mature period, selecting and removing raw fruits, damaged fruits, worm fruits and other impurities, removing inedible parts such as fruit bases and the like, repeatedly cleaning the fresh blueberries with water until the fresh blueberries are clean, airing the fresh blueberries, crushing the blueberry fruits according to the formula amount by using a food crusher, and sieving the crushed blueberry fruits by using a 100-mesh sieve to obtain blueberry pulp;
and R2. embedding procedure: adding vitamin C in a formula amount into purified water according to the weight ratio of the vitamin C to the purified water of 1:2.5, stirring to dissolve the vitamin C, adding the dissolved vitamin C into the blueberry pulp obtained in the step R1, and stirring uniformly to obtain a solution 1; preparing a saturated solution, namely a solution 2, from beta-cyclodextrin with a formula amount at room temperature, slowly adding the solution 1 into the solution 2 through a peristaltic pump, performing ultrasonic treatment, cooling to room temperature, and standing to prepare a beta-cyclodextrin inclusion solution;
and R3, drying fruit powder: drying the inclusion solution obtained in the step R2 through a full-automatic vacuum continuous low-temperature dryer, and sieving the dried fruit powder through a 80-mesh sieve to obtain the blueberry fruit powder rich in vitamin C;
r4, granulating: taking the white granulated sugar with the formula amount, crushing, sieving with a 80-mesh sieve, placing the crushed white granulated sugar, the microcrystalline cellulose and the maltodextrin with the formula amount into a fluidized bed granulator, spraying a 4% hydroxypropyl methyl cellulose solution, granulating, and sieving with a 20-mesh sieve for finishing granules;
r5. Total mixing and tabletting: adding the blueberry powder obtained in the step R3 and magnesium stearate in a formula amount into the granules obtained in the step R4, mixing for 10min, adjusting the filling amount and pressure, and continuously tabletting;
r6. inspection and packaging: and (4) inspecting the pressed tablets according to requirements, packaging after the tablets are inspected to be qualified, and warehousing to obtain the finished product.
Further, in the preparation method of the blueberry vitamin C complex chewable tablet, in the step R2, the ultrasonic power is 200W, the temperature is 40-50 ℃, and the time is 2-4 h.
Further, in the preparation method of the blueberry vitamin C complex chewable tablet, the standing time in the step R2 is 12-48 h.
Further, in the preparation method of the blueberry vitamin C complex chewable tablet, the drying vacuum degree in the step R3 is-97 kpa to-100 kpa, the heating temperature of the top layer and the middle layer is 90 to 100 ℃, the temperature of the bottom layer is 30 to 40 ℃, and the drying time is 30 to 50 min.
Further, in the preparation method of the blueberry vitamin C complex chewable tablet, the moisture content of the whole particles obtained in the step R4 is 2-5%.
Compared with the prior art, the invention has the following beneficial effects:
1. according to the invention, the beta-cyclodextrin is adopted to embed the vitamin C and the nutritional ingredients in the blueberry pulp, so that a molecular embedding substance is formed, the stability of the nutritional substances in the fruit powder in the drying process and the stability of the vitamin C are improved, the obtained blueberry fruit powder is not discolored or smelled, and is not easy to contaminate bacteria, the technical problems that the nutritional substances in the blueberry fruit powder preparation in the prior art are easy to damage, the product is difficult to maintain the original color and taste of blueberries, and the quality problems that the vitamin C is easy to discolor and the content of the blueberry is reduced in the storage period are solved, and the quality and the taste of the product are ensured.
2. The product preparation method has the characteristics of low drying temperature, high efficiency and the like, realizes continuous production, greatly improves the yield and the quality of the blueberry fruit powder, comprehensively reduces the production cost, overcomes the problems that the continuous production is difficult and the fruit pulp rich in sugar and pectin substances is easy to adhere to a disc tightly during drying so as to influence the yield in the conventional fruit powder production and drying method, and can well keep the stability of the product quality.
Detailed Description
The invention is further described with reference to specific examples, without limiting the scope of protection and the scope of application of the invention:
preparation of blueberry compound vitamin C chewable tablets
Example 1
R1, preparation of blueberry pulp: picking fresh blueberries in the mature period, selecting and removing raw fruits, damaged fruits, worm fruits and other impurities, removing inedible parts such as fruit bases and the like, repeatedly cleaning the fruits with water until the fruits are clean, airing the fruits, crushing 25kg of the blueberries by using a food crusher, and sieving the crushed fruits with a 100-mesh sieve to obtain blueberry pulp;
and R2. embedding procedure: adding vitamin C10kg into 25kg of purified water, stirring to dissolve, adding into the blueberry pulp obtained in the step R1, and stirring uniformly to obtain a solution 1; preparing 30kg of beta-cyclodextrin into a saturated solution 2 at room temperature, slowly adding the solution 1 into the solution 2 through a peristaltic pump, carrying out ultrasonic treatment at 200W and 40 ℃ for 4 hours, cooling to room temperature, and standing for 12 hours to prepare a beta-cyclodextrin inclusion solution;
and R3, drying fruit powder: drying the inclusion solution obtained in the step R2 through a full-automatic vacuum continuous low-temperature dryer, wherein the drying vacuum degree is-97 kpa to-100 kpa, the heating temperature of the top layer and the middle layer is 90 ℃, the temperature of the bottom layer is 30 ℃, the drying time is 50min, and the dried fruit powder is sieved through a 80-mesh sieve to obtain the blueberry fruit powder rich in vitamin C;
r4, granulating: taking 112.5kg of white granulated sugar, crushing, sieving with a 80-mesh sieve, placing in a fluidized bed granulator together with 62.5kg of microcrystalline cellulose and 23.125kg of maltodextrin, spraying 4% of hydroxypropyl methyl cellulose solution, granulating, sieving with a 20-mesh sieve, and grading to obtain granules with water content of 2.32%;
r5. Total mixing and tabletting: adding the blueberry powder obtained in the step R3 and 3.75kg of magnesium stearate into the granules obtained in the step R4, mixing for 10min, adjusting the filling amount and pressure, and continuously tabletting;
r6. inspection and packaging: and (4) inspecting the pressed tablets according to requirements, packaging after the tablets are inspected to be qualified, and warehousing to obtain the finished product.
Example 2
R1, preparation of blueberry pulp: picking fresh blueberries in the mature period, selecting and removing raw fruits, damaged fruits, worm fruits and other impurities, removing inedible parts such as fruit bases and the like, repeatedly cleaning the fruits with water until the fruits are clean, airing the fruits, crushing 25kg of the blueberries by using a food crusher, and sieving the crushed fruits with a 100-mesh sieve to obtain blueberry pulp;
and R2. embedding procedure: adding vitamin C10kg into 25kg of purified water, stirring to dissolve, adding into the blueberry pulp obtained in the step R1, and stirring uniformly to obtain a solution 1; preparing 30kg of beta-cyclodextrin into a saturated solution 2 at room temperature, slowly adding the solution 1 into the solution 2 through a peristaltic pump, carrying out ultrasonic treatment at 200W and 50 ℃ for 2h, cooling to room temperature, and standing for 48h to prepare a beta-cyclodextrin inclusion solution;
and R3, drying fruit powder: drying the inclusion solution obtained in the step R2 by a full-automatic vacuum continuous low-temperature dryer, wherein the drying vacuum degree is-97 kpa to-100 kpa, the heating temperature of the top layer and the middle layer is 100 ℃, the temperature of the bottom layer is 40 ℃, the drying time is 30min, and sieving the dried fruit powder by a 80-mesh sieve to obtain the blueberry fruit powder rich in vitamin C;
r4, granulating: taking 112.5kg of white granulated sugar, crushing, sieving with a 80-mesh sieve, placing in a fluidized bed granulator together with 62.5kg of microcrystalline cellulose and 23.125kg of maltodextrin, spraying 4% of hydroxypropyl methyl cellulose solution, granulating, sieving with a 20-mesh sieve, and grading to obtain granules with water content of 2.14%;
r5. Total mixing and tabletting: adding the blueberry powder obtained in the step R3 and 3.75kg of magnesium stearate into the granules obtained in the step R4, mixing for 10min, adjusting the filling amount and pressure, and continuously tabletting;
r6. inspection and packaging: and (4) inspecting the pressed tablets according to requirements, packaging after the tablets are inspected to be qualified, and warehousing to obtain the finished product.
Example 3
R1, preparation of blueberry pulp: picking fresh blueberries in the mature period, selecting and removing raw fruits, damaged fruits, worm fruits and other impurities, removing inedible parts such as fruit bases and the like, repeatedly cleaning the fruits with water until the fruits are clean, airing the fruits, crushing 25kg of the blueberries by using a food crusher, and sieving the crushed fruits with a 100-mesh sieve to obtain blueberry pulp;
and R2. embedding procedure: adding vitamin C10kg into 25kg of purified water, stirring to dissolve, adding into the blueberry pulp obtained in the step R1, and stirring uniformly to obtain a solution 1; preparing 30kg of beta-cyclodextrin into a saturated solution 2 at room temperature, slowly adding the solution 1 into the solution 2 through a peristaltic pump, carrying out ultrasonic treatment at 200W and 45 ℃ for 3h, cooling to room temperature, and standing for 24h to prepare a beta-cyclodextrin inclusion solution;
and R3, drying fruit powder: drying the inclusion solution obtained in the step R2 through a full-automatic vacuum continuous low-temperature dryer, wherein the drying vacuum degree is-97 kpa to-100 kpa, the heating temperature of the top layer and the middle layer is 95 ℃, the temperature of the bottom layer is 35 ℃, the drying time is 40min, and the dried fruit powder is sieved through a 80-mesh sieve to obtain the blueberry fruit powder rich in vitamin C;
r4, granulating: taking 112.5kg of white granulated sugar, crushing, sieving with a 80-mesh sieve, placing in a fluidized bed granulator together with 62.5kg of microcrystalline cellulose and 23.125kg of maltodextrin, spraying 4% of hydroxypropyl methyl cellulose solution, granulating, sieving with a 20-mesh sieve, and grading to obtain granules with water content of 2.21%;
r5. Total mixing and tabletting: adding the blueberry powder obtained in the step R3 and 3.75kg of magnesium stearate into the granules obtained in the step R4, mixing for 10min, adjusting the filling amount and pressure, and continuously tabletting;
r6. inspection and packaging: and (4) inspecting the pressed tablets according to requirements, packaging after the tablets are inspected to be qualified, and warehousing to obtain the finished product.
Comparative example (blueberry pulp, vitamin C not embedded)
R1, preparation of blueberry pulp: picking fresh blueberries in the mature period, selecting and removing raw fruits, damaged fruits, worm fruits and other impurities, removing inedible parts such as fruit bases and the like, repeatedly cleaning the fruits with water until the fruits are clean, airing the fruits, crushing 25kg of the blueberries by using a food crusher, and sieving the crushed fruits with a 100-mesh sieve to obtain blueberry pulp;
and R2, preparing a vitamin C solution: adding vitamin C10kg into 25kg of purified water, and stirring to dissolve to obtain vitamin C solution;
and R3, drying fruit powder: adding the biotin C solution obtained in the step R2 into the blueberry pulp obtained in the step R1, uniformly stirring, drying by a full-automatic vacuum continuous low-temperature dryer, wherein the drying vacuum degree is-97 kpa to-100 kpa, the heating temperature of the top layer and the middle layer is 95 ℃, the temperature of the bottom layer is 35 ℃, the drying time is 40min, and the dried fruit powder is sieved by a 80-mesh sieve to obtain the blueberry fruit powder rich in vitamin C;
r4, granulating: taking 112.5kg of white granulated sugar, crushing, sieving with a 80-mesh sieve, placing in a fluidized bed granulator together with 62.5kg of microcrystalline cellulose and 23.125kg of maltodextrin, spraying 4% of hydroxypropyl methyl cellulose solution, granulating, sieving with a 20-mesh sieve, and grading to obtain granules with water content of 2.45%;
r5. Total mixing and tabletting: adding the blueberry powder obtained in the step R3 and 3.75kg of magnesium stearate into the granules obtained in the step R4, mixing for 10min, adjusting the filling amount and pressure, and continuously tabletting;
r6. inspection and packaging: and (4) inspecting the pressed tablets according to requirements, packaging after the tablets are inspected to be qualified, and warehousing to obtain the finished product.
Second, stability test
The samples of the examples 1 to 3 and the comparative sample are respectively packaged by an aluminum-plastic composite film, and the stability is tested in an accelerated test box, wherein the temperature is as follows: 40 ± 2 ℃, relative humidity: 75 +/-5%, and after accelerated testing for 3 months, the results show that the stability key research indexes such as appearance, taste, hardness, friability, microbial limit and main component content of the samples in examples 1-3 are not obviously changed compared with the measurement result of the samples at 0, which shows that the samples in examples 1-3 are relatively stable in quality, and the technical problems that nutrient substances are easily damaged in blueberry fruit powder preparation, the primary color and the primary taste of blueberries are difficult to maintain and the quality problems that vitamin C is easily discolored and the content of the blueberries is reduced in a storage period in the prior art are solved, so that the quality and the taste of the products are ensured, and the stability requirements of storage, transportation and use can be met. Compared with the measurement result of the sample at 0 time, the stability key investigation indexes of the comparative sample, such as appearance, taste, hardness, friability, microbial limit, main component content and the like, all change obviously, which indicates that blueberry pulp and vitamin C are not embedded, the original color and taste of blueberry are difficult to maintain, the vitamin C in the product is easy to change color and the content of the vitamin C is obviously reduced in the storage period, and the quality stability of the product cannot be ensured. The test results are shown in Table 1.
TABLE 1 stability test results of blueberry vitamin C complex chewable tablets
Claims (6)
1. The blueberry vitamin C complex chewable tablet is characterized by comprising the following components in parts by weight: 40 parts of vitamin C, 100 parts of blueberry fruit, 120 parts of beta-cyclodextrin, 450 parts of white granulated sugar, 250 parts of microcrystalline cellulose, 92.5 parts of maltodextrin, 2.5 parts of hydroxypropyl methyl cellulose and 15 parts of magnesium stearate.
2. The preparation method of the blueberry vitamin C complex chewable tablet of claim 1, comprising the following steps:
r1, preparation of blueberry pulp: picking fresh blueberries in the mature period, selecting and removing raw fruits, damaged fruits, worm fruits and other impurities, removing inedible parts such as fruit bases and the like, repeatedly cleaning the fresh blueberries with water until the fresh blueberries are clean, airing the fresh blueberries, crushing the blueberry fruits according to the formula amount by using a food crusher, and sieving the crushed blueberry fruits by using a 100-mesh sieve to obtain blueberry pulp;
and R2. embedding procedure: adding vitamin C in a formula amount into purified water according to the weight ratio of the vitamin C to the purified water of 1:2.5, stirring to dissolve the vitamin C, adding the dissolved vitamin C into the blueberry pulp obtained in the step R1, and stirring uniformly to obtain a solution 1; preparing a saturated solution, namely a solution 2, from beta-cyclodextrin with a formula amount at room temperature, slowly adding the solution 1 into the solution 2 through a peristaltic pump, performing ultrasonic treatment, cooling to room temperature, and standing to prepare a beta-cyclodextrin inclusion solution;
and R3, drying fruit powder: drying the inclusion solution obtained in the step R2 through a full-automatic vacuum continuous low-temperature dryer, and sieving the dried fruit powder through a 80-mesh sieve to obtain the blueberry fruit powder rich in vitamin C;
r4, granulating: taking the white granulated sugar with the formula amount, crushing, sieving with a 80-mesh sieve, placing the crushed white granulated sugar, the microcrystalline cellulose and the maltodextrin with the formula amount into a fluidized bed granulator, spraying a 4% hydroxypropyl methyl cellulose solution, granulating, and sieving with a 20-mesh sieve for finishing granules;
r5. Total mixing and tabletting: adding the blueberry powder obtained in the step R3 and magnesium stearate in a formula amount into the granules obtained in the step R4, mixing for 10min, adjusting the filling amount and pressure, and continuously tabletting;
r6. inspection and packaging: and (4) inspecting the pressed tablets according to requirements, packaging after the tablets are inspected to be qualified, and warehousing to obtain the finished product.
3. The preparation method of the blueberry vitamin C complex chewable tablet as claimed in claim 2, wherein the ultrasonic power in the step R2 is 200W, the temperature is 40-50 ℃, and the time is 2-4 h.
4. The preparation method of the blueberry vitamin C complex chewable tablet of claim 2, wherein the standing time in step R2 is 12-48 h.
5. The preparation method of the blueberry vitamin C complex chewable tablet as claimed in claim 2, wherein the drying vacuum degree in the step R3 is-97 kpa to-100 kpa, the heating temperature of the top layer and the middle layer is 90 to 100 ℃, the temperature of the bottom layer is 30 to 40 ℃, and the drying time is 30 to 50 min.
6. The method for preparing the blueberry vitamin C complex chewable tablet of claim 2, wherein the moisture content of the whole particles obtained in the step R4 is 2-5%.
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