CN111773186A - 一种鲜天麻汁颗粒及其制备方法 - Google Patents

一种鲜天麻汁颗粒及其制备方法 Download PDF

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CN111773186A
CN111773186A CN202010677495.7A CN202010677495A CN111773186A CN 111773186 A CN111773186 A CN 111773186A CN 202010677495 A CN202010677495 A CN 202010677495A CN 111773186 A CN111773186 A CN 111773186A
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juice
parts
fresh
gastrodia elata
rhizoma gastrodiae
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王平
刘军锋
金少俊
金少勇
尹灿
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Nanzhang Zhiyuan Agricultural Technology Co ltd
Hubei College of Chinese Medicine
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Nanzhang Zhiyuan Agricultural Technology Co ltd
Hubei College of Chinese Medicine
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Abstract

本发明属于保健食品技术领域，提供了一种鲜天麻汁颗粒及其制备方法，其质量份数比包括：鲜天麻汁125‑135份、HP‑β‑CD 11‑13份、麦芽糊精5‑7份、乳酸钙0.95‑1.05份、蔗糖0.9‑1份、L‑阿拉伯糖0.05‑0.1份、可溶性淀粉41‑48份，80%乙醇；其制备方法为：混合鲜天麻汁和HP‑β‑CD，溶解均匀后冻干，打粉，粉末加入麦芽糊精、乳酸钙、蔗糖、L‑阿拉伯糖混合均匀，按1：0.9‑1.05比例再加入可溶性淀粉以80%乙醇作为黏合剂进行湿法制粒，干燥，整粒，包装；本发明能明显掩盖天麻固有的令人不愉悦的风味，口感好，吸湿率低，服用方便，可用作保健食品或药品制剂原料。

Description

一种鲜天麻汁颗粒及其制备方法
技术领域
本发明属于保健食品技术领域，特别涉及一种鲜天麻汁颗粒及其制备方法。
背景技术
天麻为兰科植物天麻Gastrodia elata Bl.的干燥块茎，其味甘，性平，归肝经，具有息风止痉，平抑肝阳，祛风通络，镇静安眠的功效，在临床上多用于眩晕头痛、小儿惊风、破伤风、癫痫抽搐、肢体麻木、风湿痹痛、关节不利等。我国古代医药文献也对天麻给予了高度评价，《本草纲目》中称天麻久服益气力，长阴，肥健，轻身，增年。《日华子本草》称其助阳气，补五劳七伤，通血脉，开窍。《本草汇言》中称天麻主头风，头痛，头晕，癫痫强痉，四肢挛急，语言不顺，一切中风，风痰。
天麻中的化学成分主要包括酚类、甾醇类、有机酸类、多糖类等多种活性化合物。从现代临床的角度来说，天麻可用于治疗神经衰弱症、失眠、癫痫、惊厥、神经性头痛、阿兹海默症、高血压等等疾病。现代药理学实验认为天麻的活性成分具有广泛的生物学活性，包括有镇静和催眠活性抗癫痫和抗惊厥活性、抗焦虑和抗抑郁活性、保护神经细胞和抗凋亡活性、抗心脑血管疾病的活性、抗眩晕活性、提高记忆力和抗衰老活性等。
环糊精由于其结构具有“外亲水，内疏水”的特殊性及无毒的优良性能，可与多种客体包合，采用适当方法制备的包合物能使客体的某些性质得到改善。羟丙基-β-环糊精（HP-β-CD）在保持环糊精空腔的同时，又具有水溶性较好的特点，是目前应用最为广泛的环糊精衍生物之一，主要用于药品、食品、化妆品等行业。HP-β-CD在食品工业作为食品添加剂发展很快，应用面广，如有效成分的包裹，掩盖或矫正食品营养分子的不良气味和口味，改善食品的组织结构，保持与改善风味等.在医药行业常用于增强药物稳定性、增加药物溶解度合溶出速度、掩盖药物的不良气味和降低刺激性、改善剂型等。
L-阿拉伯糖属于五碳醛糖，是一种没有热量的天然合成甜味剂。L-阿拉伯糖可以抑制肥胖、预防并治疗与高血糖相关的疾病。L-阿拉伯糖可通过选择性地影响小肠二糖水解酶中消化蔗糖的蔗糖酶从而抑制因摄入蔗糖而导致的血糖升高。L-阿拉伯糖还能抑制脂肪生成酶的活力和血清三酰甘油的水平可达到减少体内脂肪的效果。除此之外，L-阿拉伯糖还具有改善肠道循环的作用。
本发明旨在提供一种具有保健功效的天麻汁颗粒及其制备方法，在最大程度上减轻天麻中固有的“马尿”气味，改善天麻的口感，服用、携带、贮藏、运输均较方便。
发明内容
本发明为一种鲜天麻汁颗粒，所采用的技术方案在于：原料用量质量份数比：鲜天麻汁125-135份、 HP-β-CD 11-13份、麦芽糊精5-7份、乳酸钙0.5-1.5份、蔗糖0.5-1.5份、L-阿拉伯糖0.05-0.1份、可溶性淀粉41-48份，80%乙醇适量。
本发明技术方案还包括：所述原料鲜天麻汁，由鲜天麻洗净、榨汁后过滤所得。
所述的鲜天麻汁颗粒，其特征在于选用了HP-β-CD对天麻汁中有效成分和有特殊气味成分进行包合，增强有效成分的稳定性，同时能掩盖天麻的气味。
所述的鲜天麻汁颗粒，其特征在于选择蔗糖和L-阿拉伯糖按一定比例混合使用作为甜味剂，以适用于高血糖人群使用。
所述的鲜天麻汁颗粒，其特征在于最小包装单位为1g。
所述的鲜天麻汁颗粒的制备方法，包括以下步骤；
步骤一：取新鲜天麻洗净后榨汁，纱布过滤后保留滤液；
步骤二： 按前述重量比例向天麻汁中加入HP-β-CD溶解，溶解均匀后，-80℃冷冻2小时，置于冷冻干燥机内冻干至含水量不高于5%，冻干步骤完成后，于湿度不高于40 %环境内将冻干产物粉碎成120-200目粉末，存放于温度不高于25℃、湿度不高于25 %的密闭容器中备用；
步骤三：按重量百分比称取上述粉末、麦芽糊精、乳酸钙、蔗糖、L-阿拉伯糖，混合均匀；
步骤四：按1:1的比例取上述粉末的混合物与可溶性淀粉，以80 %乙醇作为黏合剂进行制粒，将制好的湿颗粒置于50℃烘箱内干燥至含水量不高于5%；
步骤五：整粒，收集能通过1号筛，不能通过5号筛的颗粒，以1g为单位进行包装。
本发明具有以下有益效果：本发明生产的天麻汁颗粒，最大限度的保留了天麻的营养成分，冲调性好、吸湿率低，能明显掩盖天麻的类似“马尿”气味，便于保存、服用，长期服用有益身体健康，是一种安全卫生的保健食品或药品制剂原料。
具体实施方式
下面结合实例对本发明进一步进行说明
实施例1
一种鲜天麻汁颗粒，原料用量质量份数比：鲜天麻汁130份、HP-β-CD 12份、麦芽糊精6份、乳酸钙1份、蔗糖0.95份、L-阿拉伯糖0.05份、可溶性淀粉44份，80%乙醇，其制备方法包括以下步骤；
步骤一：鲜天麻榨汁，纱布过滤后保留滤液；
步骤二：取天麻汁130份，加入HP-β-CD 12份溶解，溶解均匀后，-80℃冷冻2小时，置于冷冻干燥机内冻干，完成冻干步骤后，于湿度不高于40 %环境内，将冻干产物打成粒径不大于120目的粉末，存放于温度不高于25℃、湿度不高于25%的密闭容器中备用；
步骤三：按前述重量比例称取上述粉末、麦芽糊精、乳酸钙、蔗糖、L-阿拉伯糖，混合均匀；
步骤四：按1:1的比例取混合上述粉末与可溶性淀粉，以80 %乙醇作为黏合剂进行湿法制粒，将制好的湿颗粒于50℃干燥4h；
步骤五：整粒，收集能通过1号筛不能通过5号筛的颗粒，成型率为97.19%。
含水量测定：参照GB5009.3-2010，利用水分测定仪测定所得粉末的含水量。含水量=（样品重量-干燥后重量）/样品的重量×100%。
溶解情况测定：称取1 g混合均匀的粉末，置锥形瓶中，加入50 mL的25 ℃水，利用搅拌器进行低速搅拌，记录从开始加水到粉体完全分散所需要的时间。
吸湿性测定：配制NaCl饱和溶液(相对湿度75.28 %)，置于干燥器底部，放置24 h使其内部相对湿度恒定。精密称取0.5 g样品置于恒重的称量瓶内，放在干燥器中。将干燥器置于25 ℃左右存放24 h。其变化与原始称量质量之比为样品在75 %相对湿度，温度25℃条件下放置24 h的吸湿性。吸湿率（%）＝（吸湿后内容物质量－吸湿前内容物质量）÷吸湿前内容物质量×100%。
流动性的测定：将漏斗垂直固定，使漏斗嘴与桌面的距离约为3 cm，将干净的白纸平放于桌面上，向漏斗中加入5 g粉末，使其自然降落，测量粉末在白纸上所形成圆锥体的底部半径及高度，计算出水平线与圆锥体斜边的夹角，即为休止角α。一般休止角小于30度时，产品流动性好；休止角大于40度时，产品流动性差。
按照上述方法对实施例1制得的天麻汁颗粒的含水量、溶解性、吸湿性、休止角进行测定，结果为：天麻汁颗粒含水量为2.39 %，在相对湿度为75 %，温度为25 ℃条件下放置24 h的吸湿率为8.52 %，休止角为29.75°流动性好，溶解时间为106 s，易溶解且短时间放置未出现沉淀。
实施例2：
一种天麻汁颗粒，原料用量质量份数比：天麻汁125份、 HP-β-CD 11份、麦芽糊精5份、乳酸钙0.9份、蔗糖0.9份、L-阿拉伯糖0.1份、可溶性淀粉41份，80 %乙醇，其制备方法和测定方法采用实施例1中的方法。
实施例2制得的天麻汁颗粒测定结果为：天麻汁颗粒含水量为2.20 %，在相对湿度为75 %，温度为25 ℃条件下放置24 h的吸湿率为9.11 %，休止角为28.79°流动性好，溶解时间为87 s，易溶解且短时间放置未出现沉淀。
实施例3：
一种天麻汁颗粒，原料用量质量份数比：天麻汁135份、 HP-β-CD 13份、麦芽糊精7份、乳酸钙1.4份、蔗糖1.5份、L-阿拉伯糖0.1份、可溶性淀粉48份，80 %乙醇，其制备方法和测定方法采用实施例1中的方法。
实施例3制得的天麻汁颗粒的测定结果为：天麻汁颗粒含水量为2.68 %，在相对湿度为75 %，温度为25℃条件下放置24h的吸湿率为11.30 %，休止角为28.17°流动性好，溶解时间为72 s，易溶解且短时间放置未出现沉淀。
以上显示和描述了本发明的基本原理，主要特征和本发明的优点，本发明不受上述实例的限制，上述实例和说明书中描述的只是说明本发明的原理，在不脱离了本发明的精神和范围的前提下，本发明还可以有各种变化和改进，这些变化和改进均落入本发明的保护范围内。

Claims (6)

1.一种鲜天麻汁颗粒，其特征在于：由鲜天麻汁和多种辅料为原料制成，原料质量份数比为：天麻汁125-135份、HP-β-CD 11-13份、麦芽糊精5-7份、乳酸钙0.5-1.5份、蔗糖0.5-1.5份、L-阿拉伯糖0.05-0.1份、可溶性淀粉41-48份，80%乙醇适量。
2.如权利要求1所述的鲜天麻汁颗粒，其特征在于：所述原料鲜天麻汁，由鲜天麻洗净、榨汁后过滤所得。
3.如权利要求1所述的鲜天麻汁颗粒，其特征在于：选用了HP-β-CD对天麻汁中有效成分和有特殊气味成分进行包合，增强有效成分的稳定性，同时能掩盖天麻的气味。
4.如权利要求1所述的鲜天麻汁颗粒，其特征在于：选择蔗糖和L-阿拉伯糖按一定比例混合使用作为甜味剂，以适用于高血糖人群使用。
5.如权利要求1所述的鲜天麻汁颗粒，其特征在于：最小包装单位为1g。
6.如权利要求1所述的鲜天麻汁颗粒制备方法，其特征在于，包括以下步骤：
步骤一：取新鲜天麻洗净后榨汁，纱布过滤后保留滤液；
步骤二： 按前述重量比例向天麻汁中加入HP-β-CD溶解，溶解均匀后，-80℃冷冻2小时，置于冷冻干燥机内冻干至含水量不高于5%，冻干步骤完成后，于湿度不高于40%环境内将冻干产物粉碎成120-200目粉末，存放于温度不高于25℃、湿度不高于25 %的密闭容器中备用；
步骤三：按重量百分比称取上述粉末、麦芽糊精、乳酸钙、蔗糖、L-阿拉伯糖，混合均匀；
步骤四：按1:1的比例取上述粉末的混合物与可溶性淀粉，以80 %乙醇作为黏合剂进行制粒，将制好的湿颗粒置于50℃烘箱内干燥至含水量不高于5%；
步骤五：整粒，收集能通过1号筛不能通过5号筛的颗粒，以1g为单位进行包装。
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