CN111642744A - High-content anthocyanin tablet - Google Patents
High-content anthocyanin tablet Download PDFInfo
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- CN111642744A CN111642744A CN202010511710.6A CN202010511710A CN111642744A CN 111642744 A CN111642744 A CN 111642744A CN 202010511710 A CN202010511710 A CN 202010511710A CN 111642744 A CN111642744 A CN 111642744A
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- 229930002877 anthocyanin Natural products 0.000 title claims abstract description 68
- 239000004410 anthocyanin Substances 0.000 title claims abstract description 68
- 150000004636 anthocyanins Chemical class 0.000 title claims abstract description 68
- 239000000463 material Substances 0.000 claims abstract description 23
- XFZJEEAOWLFHDH-UHFFFAOYSA-N (2R,2'R,3R,3'R,4R)-3,3',4',5,7-Pentahydroxyflavan(48)-3,3',4',5,7-pentahydroxyflavan Natural products C=12OC(C=3C=C(O)C(O)=CC=3)C(O)CC2=C(O)C=C(O)C=1C(C1=C(O)C=C(O)C=C1O1)C(O)C1C1=CC=C(O)C(O)=C1 XFZJEEAOWLFHDH-UHFFFAOYSA-N 0.000 claims abstract description 17
- CWEZAWNPTYBADX-UHFFFAOYSA-N Procyanidin Natural products OC1C(OC2C(O)C(Oc3c2c(O)cc(O)c3C4C(O)C(Oc5cc(O)cc(O)c45)c6ccc(O)c(O)c6)c7ccc(O)c(O)c7)c8c(O)cc(O)cc8OC1c9ccc(O)c(O)c9 CWEZAWNPTYBADX-UHFFFAOYSA-N 0.000 claims abstract description 17
- MOJZMWJRUKIQGL-FWCKPOPSSA-N Procyanidin C2 Natural products O[C@@H]1[C@@H](c2cc(O)c(O)cc2)Oc2c([C@H]3[C@H](O)[C@@H](c4cc(O)c(O)cc4)Oc4c3c(O)cc(O)c4)c(O)cc(O)c2[C@@H]1c1c(O)cc(O)c2c1O[C@@H]([C@H](O)C2)c1cc(O)c(O)cc1 MOJZMWJRUKIQGL-FWCKPOPSSA-N 0.000 claims abstract description 17
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- 229920002414 procyanidin Polymers 0.000 claims abstract description 17
- HQKMJHAJHXVSDF-UHFFFAOYSA-L magnesium stearate Chemical compound [Mg+2].CCCCCCCCCCCCCCCCCC([O-])=O.CCCCCCCCCCCCCCCCCC([O-])=O HQKMJHAJHXVSDF-UHFFFAOYSA-L 0.000 claims abstract description 16
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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
- A23L33/105—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
- 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)
- Botany (AREA)
- Mycology (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
The invention relates to a high-content anthocyanin tablet which comprises the following raw materials in percentage by weight: 25 to 47 percent of anthocyanin extract, 1.3 to 5.2 percent of procyanidine extract, 11 to 42 percent of fruit dry powder and 0.1 to 1.5 percent of magnesium stearate; 22-32% of sweetening agent and 1-8% of other auxiliary materials, wherein the content of anthocyanin in the anthocyanin extract is 25%, and the content of procyanidin in the procyanidin extract is 95-98%.
Description
Technical Field
The invention relates to the field of food, and in particular relates to a high-content anthocyanin tablet.
Background
Through market research, the common tabletted food in the market at present has low nutritive value, most anthocyanin products are imported commodities, and the problems of few varieties, high price, low content and the like generally exist.
For example, the tablet food of the Impact brand comprises four saccharides of sorbitol, aspartame, acesulfame potassium and sucralose as main components; the blueberry anthocyanin tablet imported by Biopharma of Norway has the content of single anthocyanin of 32 mg and 32 granules, and the selling price is 88 yuan.
Disclosure of Invention
The invention aims to provide a high-content anthocyanin tablet, wherein the anthocyanin tablet food selects dry fruit powder and high-content anthocyanin, and has extremely high nutritional value and health care value.
The purpose of the invention is realized by the following technical scheme: the raw materials comprise the following components in percentage by weight: 25 to 47 percent of anthocyanin extract, 1.3 to 5.2 percent of procyanidine extract, 11 to 42 percent of fruit dry powder and 0.1 to 1.5 percent of magnesium stearate; 22-32% of sweetening agent and 1-8% of other auxiliary materials, wherein the content of anthocyanin in the anthocyanin extract is 25%, and the content of procyanidin in the procyanidin extract is 95-98%.
The anthocyanin can be purple corn anthocyanin, blueberry anthocyanin, cranberry anthocyanin and black currant anthocyanin, the content of the purple corn anthocyanin which is a new raw material is higher than that of the traditional anthocyanin raw material, wherein the content of the bract anthocyanin of the purple corn is extremely high and reaches 4.1 percent, the raw material cost of the anthocyanin is reduced, and the problems of price and content of products in the current market are solved.
The procyanidin can be procyanidin of purple corn and grape seed.
In a preferred embodiment, the sweetener is one or more mixtures of sorbitol, sucralose, xylitol.
In a preferred embodiment, the further auxiliary material is one or more mixtures of starch, microcrystalline cellulose, maltodextrin.
The manufacturing method comprises the following steps:
1. mixing raw materials and auxiliary materials: respectively sieving the fruit dry powder, the anthocyanin extract, the procyanidine extract and the sweetener according to the weight percentage by a 100-mesh sieve to remove large-particle materials, weighing and uniformly mixing;
2. preparing a soft material: after the materials are uniformly mixed, slowly spraying a wetting agent (purified water) into the materials by using a small spray can while stirring to increase the humidity of the materials, and preparing a soft material, wherein the addition amount of the wetting agent is that the materials can be kneaded into a mass by hands and are dispersed by pressing with fingers;
3. granulating and drying: granulating the soft material by using a swinging granulator, uniformly paving wet granules on a stainless steel tray, putting the stainless steel tray into a blast drying box, and in order to protect anthocyanin as much as possible and ensure the content of anthocyanin because anthocyanin in purple corn is greatly influenced by temperature, drying the wet granules at 40 ℃ for 2 hours, and turning the dried granules once by using a comb at intervals of 0.5 hour to ensure that the humidity of the dried granules is 2-5%;
4. finishing and mixing: sieving the dried granules with 14 mesh sieve, removing large granules, adding magnesium stearate, and mixing.
5. Tabletting: wiping the tabletting punch with 75% alcohol, adjusting the filling amount of the tabletting machine to the tablet weight, controlling the tabletting pressure and tabletting.
The invention has the beneficial effects that: the problems of few varieties, high price and low content of products in the current market are solved, and the dry fruit powder, the high-content anthocyanin and the high-content procyanidine are selected, so that the nutritional value and the health care value are extremely high.
Detailed Description
The invention will now be further described with reference to specific examples.
Example 1:
the fruit juice beverage comprises 25% of anthocyanin extract, 3.9% of procyanidin extract, 41% of fruit dry powder, 0.1% of magnesium stearate, 29% of sweetening agent and 1% of other auxiliary materials, wherein the content of anthocyanin in the anthocyanin extract is 25%, and the content of procyanidin in the procyanidin extract is 95%.
The sweetener is one or more of sorbitol, sucralose and xylitol.
The other auxiliary materials are one or a mixture of more of starch, microcrystalline cellulose and maltodextrin.
Example 2:
the raw materials comprise the following components in percentage by weight: 30% of anthocyanin extract, 2.6% of procyanidin extract, 38% of dried fruit powder, 1% of magnesium stearate, 23.4% of sweetener and 5% of other auxiliary materials, wherein the content of anthocyanin in the anthocyanin extract is 25%, and the content of procyanidin in the procyanidin extract is 97%.
The sweetener is one or more of sorbitol, sucralose and xylitol.
The other auxiliary materials are one or a mixture of more of starch, microcrystalline cellulose and maltodextrin.
Example 3:
the raw materials comprise the following components in percentage by weight: 47% of anthocyanin extract, 1.7% of procyanidin extract, 11.8% of fruit dry powder, 1.5% of magnesium stearate, 30% of sweetener and 8% of other auxiliary materials, wherein the content of anthocyanin in the anthocyanin extract is 25%, and the content of procyanidin in the procyanidin extract is 98%.
The sweetener is one or more of sorbitol, sucralose and xylitol.
The other auxiliary materials are one or a mixture of more of starch, microcrystalline cellulose and maltodextrin.
Example 4:
the preparation method of the high-content anthocyanin tablet comprises the following steps:
1. mixing raw materials and auxiliary materials: respectively sieving the fruit dry powder, the anthocyanin extract, the procyanidine extract and the sweetener according to the weight percentage by a 100-mesh sieve to remove large-particle materials, weighing and uniformly mixing;
2. preparing a soft material: after the materials are uniformly mixed, slowly spraying a wetting agent (purified water) into the materials by using a small spray can while stirring to increase the humidity of the materials, and preparing a soft material, wherein the addition amount of the wetting agent is that the materials can be kneaded into a mass by hands and are dispersed by pressing with fingers;
3. granulating and drying: granulating the soft material by using a swinging granulator, uniformly paving wet granules on a stainless steel tray, putting the stainless steel tray into a blast drying box, and in order to protect anthocyanin as much as possible and ensure the content of anthocyanin because anthocyanin in purple corn is greatly influenced by temperature, drying the wet granules at 40 ℃ for 2 hours, and turning the dried granules once by using a comb at intervals of 0.5 hour to ensure that the humidity of the dried granules is 2-5%;
4. finishing and mixing: sieving the dried granules with 14 mesh sieve, removing large granules, adding magnesium stearate, and mixing.
5. Tabletting: wiping the tabletting punch with 75% alcohol, adjusting the filling amount of the tabletting machine to the tablet weight, controlling the tabletting pressure and tabletting.
Efficacy of anthocyanins:
anthocyanins, also known as anthocyanidins, are water-soluble natural pigments widely present in plants in nature and are colored aglycones obtained by hydrolyzing anthocyanins. Anthocyanins belong to the class of bioflavonoids and have been found to have the following effects:
1. and (3) cancer prevention and resistance: the anti-tumor mechanism of anthocyanin is mainly as follows: anti-mutation, anti-oxidation, anti-inflammation, inducing transformation, regulating signal transduction pathway to inhibit tumor cell proliferation, inducing cell cycle arrest, promoting tumor cell apoptosis, inducing autophagy, resisting tumor invasion and metastasis, reversing tumor cell drug resistance, increasing sensitivity to chemotherapy, etc. The anthocyanin has the obvious effects of inducing the apoptosis of the tumor cells and inhibiting the growth of the tumor cells, has the characteristics of good tolerance, no teratogenesis, no mutagenesis, no toxic or side effect and the like, and has wide development prospect.
2. Improving eyesight and protecting eyes: the medical clinical report shows that the anthocyanin can promote the regeneration of rhodopsin in retinal cells, prevent severe myopia and retinal detachment and improve the vision. The anthocyanin can effectively improve the recovery time of human eye macula lutea, and particularly, the identification of high spatial numbers in a dark environment is more obvious, so that the anthocyanin is considered to be capable of increasing the blood flow of fundus microcirculation, accelerating substance metabolism exchange and enhancing the protection effect on capillaries, and further improving the recovery time of macula lutea and the effect of night vision, which is probably related to the fact that the anthocyanin can promote the regeneration of retina rod cell rhodopsin, and is also one of the reasons that the anthocyanin can effectively improve computer terminal syndrome caused by long-time computer operation.
3. Antioxidation, free radical removal and anti-aging: anthocyanins have antioxidant properties. The reason why the anthocyanin has the antioxidant activity is that the anthocyanin contains unpaired electrons, can supply electrons and hydrogen to free radicals, can effectively remove different active oxygen radicals, increase the number of absorbed free radicals, remove oxidation adducts, inhibit the oxidation of lipids, and link with biological proteins so as to add gene expression and signal pathways of cells, thereby further developing the effect of having the antioxidant activity. The radical theory of aging is proposed by Denham: damage from free radicals causes damage to DNA molecules such that mutations cause damage; the cross-linking of macromolecules such as protein molecules and nucleic acids can cause damage. The anthocyanin has certain effect of delaying aging.
Reference documents:
1, Tri-construction, Lixiaoyan, et al, development of research on anti-tumor action mechanism of anthocyanidin [ J ]. food science.2014, 35(13)
2 Liuchun, Wangzhanmei, fructus Quilling, etc., effects of anthocyanins on asthenopia symptoms and vision of myopia teenagers [ J ], China's journal of practical ophthalmology Chin J practice Ophthalmol. June2005, Vol23, No.6
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Finally, it should be noted that: the above-mentioned embodiments are only used for illustrating the technical solution of the present invention, and not for limiting the same; although the present invention has been described in detail with reference to the foregoing embodiments, it will be understood by those of ordinary skill in the art that: the technical solutions described in the foregoing embodiments may still be modified, or some or all of the technical features may be equivalently replaced; and the modifications or the substitutions do not make the essence of the corresponding technical solutions depart from the scope of the technical solutions of the embodiments of the present invention.
Claims (3)
1. A high-content anthocyanin tablet is characterized in that: the raw materials comprise the following components in percentage by weight: 25 to 47 percent of anthocyanin extract, 1.3 to 5.2 percent of procyanidine extract, 11 to 42 percent of fruit dry powder and 0.1 to 1.5 percent of magnesium stearate; 22-32% of sweetening agent and 1-8% of other auxiliary materials, wherein the content of anthocyanin in the anthocyanin extract is 25%, and the content of procyanidin in the procyanidin extract is 95-98%.
2. The high anthocyanin tablet of claim 1, wherein: the sweetener is one or more of sorbitol, sucralose and xylitol.
3. The high anthocyanin tablet of claim 1, wherein: the other auxiliary materials are one or a mixture of more of starch, microcrystalline cellulose and maltodextrin.
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| CN108403800A (en) * | 2018-04-04 | 2018-08-17 | 江南大学 | A kind of dissolving tablet and preparation method thereof rich in wild cherry certain kind of berries anthocyanidin |
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| US20110244038A1 (en) * | 2005-09-27 | 2011-10-06 | Mumper Russell J | Berry preparations and extracts |
| CN101496856A (en) * | 2008-01-29 | 2009-08-05 | 北京康必得药业有限公司 | Proanthocyanidin chewing tablet |
| CN101606566A (en) * | 2008-06-18 | 2009-12-23 | 刁媛媛 | The preparation method and the application of a kind of functional chewing and mouthful disintegrating tablet candy |
| CN106490599A (en) * | 2016-09-06 | 2017-03-15 | 威海云睿信息科技有限公司 | A kind of fig anthocyanidin chewable tablets |
| CN107173802A (en) * | 2017-05-19 | 2017-09-19 | 上海属我食尚企业发展有限公司 | A kind of wild blueberry cyanine plain piece and its production method |
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