CN112007008A - 一种多口味接骨木莓泡腾片及其制备方法 - Google Patents
一种多口味接骨木莓泡腾片及其制备方法 Download PDFInfo
- Publication number
- CN112007008A CN112007008A CN202010816115.3A CN202010816115A CN112007008A CN 112007008 A CN112007008 A CN 112007008A CN 202010816115 A CN202010816115 A CN 202010816115A CN 112007008 A CN112007008 A CN 112007008A
- Authority
- CN
- China
- Prior art keywords
- parts
- elderberry
- starch
- essential oil
- effervescent tablet
- 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.)
- Pending
Links
- 241000208829 Sambucus Species 0.000 title claims abstract description 59
- 235000018735 Sambucus canadensis Nutrition 0.000 title claims abstract description 59
- 235000007123 blue elder Nutrition 0.000 title claims abstract description 59
- 235000007124 elderberry Nutrition 0.000 title claims abstract description 59
- 235000008995 european elder Nutrition 0.000 title claims abstract description 59
- 239000007938 effervescent tablet Substances 0.000 title claims abstract description 39
- 238000002360 preparation method Methods 0.000 title claims abstract description 15
- 239000000341 volatile oil Substances 0.000 claims abstract description 35
- 239000000843 powder Substances 0.000 claims abstract description 34
- 150000001875 compounds Chemical class 0.000 claims abstract description 32
- 238000002156 mixing Methods 0.000 claims abstract description 27
- 241000196324 Embryophyta Species 0.000 claims abstract description 25
- 150000001413 amino acids Chemical class 0.000 claims abstract description 25
- 229930091371 Fructose Natural products 0.000 claims abstract description 24
- 239000005715 Fructose Substances 0.000 claims abstract description 24
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 claims abstract description 24
- 239000000853 adhesive Substances 0.000 claims abstract description 24
- 230000001070 adhesive effect Effects 0.000 claims abstract description 24
- 235000003599 food sweetener Nutrition 0.000 claims abstract description 24
- 239000003765 sweetening agent Substances 0.000 claims abstract description 24
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 claims abstract description 22
- 239000000203 mixture Substances 0.000 claims abstract description 21
- 238000003756 stirring Methods 0.000 claims abstract description 21
- 239000003795 chemical substances by application Substances 0.000 claims abstract description 20
- UIIMBOGNXHQVGW-DEQYMQKBSA-M Sodium bicarbonate-14C Chemical compound [Na+].O[14C]([O-])=O UIIMBOGNXHQVGW-DEQYMQKBSA-M 0.000 claims abstract description 16
- 239000007884 disintegrant Substances 0.000 claims abstract description 11
- 229910000030 sodium bicarbonate Inorganic materials 0.000 claims abstract description 11
- 235000017557 sodium bicarbonate Nutrition 0.000 claims abstract description 11
- 238000007599 discharging Methods 0.000 claims abstract description 10
- 240000009088 Fragaria x ananassa Species 0.000 claims abstract description 9
- 239000003826 tablet Substances 0.000 claims abstract description 9
- 108010059892 Cellulase Proteins 0.000 claims abstract description 8
- 108090000790 Enzymes Proteins 0.000 claims abstract description 8
- 102000004190 Enzymes Human genes 0.000 claims abstract description 8
- 108010059820 Polygalacturonase Proteins 0.000 claims abstract description 8
- 229940106157 cellulase Drugs 0.000 claims abstract description 8
- 229940088598 enzyme Drugs 0.000 claims abstract description 8
- 108010093305 exopolygalacturonase Proteins 0.000 claims abstract description 8
- 238000004108 freeze drying Methods 0.000 claims abstract description 7
- 230000000415 inactivating effect Effects 0.000 claims abstract description 7
- 238000003825 pressing Methods 0.000 claims abstract description 7
- 239000002262 Schiff base Substances 0.000 claims abstract description 6
- 150000004753 Schiff bases Chemical class 0.000 claims abstract description 6
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 4
- 239000011261 inert gas Substances 0.000 claims abstract description 4
- 239000000126 substance Substances 0.000 claims abstract description 4
- 235000016623 Fragaria vesca Nutrition 0.000 claims abstract description 3
- 235000011363 Fragaria x ananassa Nutrition 0.000 claims abstract description 3
- 229920002472 Starch Polymers 0.000 claims description 30
- 235000019698 starch Nutrition 0.000 claims description 26
- 239000008107 starch Substances 0.000 claims description 26
- 235000015203 fruit juice Nutrition 0.000 claims description 21
- VTYYLEPIZMXCLO-UHFFFAOYSA-L Calcium carbonate Chemical compound [Ca+2].[O-]C([O-])=O VTYYLEPIZMXCLO-UHFFFAOYSA-L 0.000 claims description 14
- 239000002202 Polyethylene glycol Substances 0.000 claims description 14
- 229920001223 polyethylene glycol Polymers 0.000 claims description 14
- 239000000796 flavoring agent Substances 0.000 claims description 10
- 239000000463 material Substances 0.000 claims description 10
- 239000002994 raw material Substances 0.000 claims description 10
- 238000000034 method Methods 0.000 claims description 9
- 244000099147 Ananas comosus Species 0.000 claims description 8
- 235000007119 Ananas comosus Nutrition 0.000 claims description 8
- 240000005561 Musa balbisiana Species 0.000 claims description 8
- PHOQVHQSTUBQQK-SQOUGZDYSA-N D-glucono-1,5-lactone Chemical compound OC[C@H]1OC(=O)[C@H](O)[C@@H](O)[C@@H]1O PHOQVHQSTUBQQK-SQOUGZDYSA-N 0.000 claims description 7
- 240000003183 Manihot esculenta Species 0.000 claims description 7
- 235000016735 Manihot esculenta subsp esculenta Nutrition 0.000 claims description 7
- YYRMJZQKEFZXMX-UHFFFAOYSA-L calcium bis(dihydrogenphosphate) Chemical compound [Ca+2].OP(O)([O-])=O.OP(O)([O-])=O YYRMJZQKEFZXMX-UHFFFAOYSA-L 0.000 claims description 7
- 229910000019 calcium carbonate Inorganic materials 0.000 claims description 7
- 239000001506 calcium phosphate Substances 0.000 claims description 7
- 235000012209 glucono delta-lactone Nutrition 0.000 claims description 7
- 229960003681 gluconolactone Drugs 0.000 claims description 7
- 235000019691 monocalcium phosphate Nutrition 0.000 claims description 7
- 229910000150 monocalcium phosphate Inorganic materials 0.000 claims description 7
- FQENQNTWSFEDLI-UHFFFAOYSA-J sodium diphosphate Chemical compound [Na+].[Na+].[Na+].[Na+].[O-]P([O-])(=O)OP([O-])([O-])=O FQENQNTWSFEDLI-UHFFFAOYSA-J 0.000 claims description 7
- 229940048086 sodium pyrophosphate Drugs 0.000 claims description 7
- 235000019202 steviosides Nutrition 0.000 claims description 7
- 235000019818 tetrasodium diphosphate Nutrition 0.000 claims description 7
- 239000001577 tetrasodium phosphonato phosphate Substances 0.000 claims description 7
- 229920002261 Corn starch Polymers 0.000 claims description 6
- UEDUENGHJMELGK-HYDKPPNVSA-N Stevioside Chemical compound O([C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@]12C(=C)C[C@@]3(C1)CC[C@@H]1[C@@](C)(CCC[C@]1([C@@H]3CC2)C)C(=O)O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O UEDUENGHJMELGK-HYDKPPNVSA-N 0.000 claims description 6
- KPQJOKRSYYJJEL-VLQRKCJKSA-K [Na+].[Na+].CC1(C)[C@H](CC[C@@]2(C)[C@H]1CC[C@]1(C)[C@@H]2C(=O)C=C2[C@@H]3C[C@](C)(CC[C@]3(C)CC[C@@]12C)C([O-])=O)O[C@H]1O[C@@H]([C@@H](O)[C@H](O)[C@H]1O[C@@H]1O[C@@H]([C@@H](O)[C@H](O)[C@H]1O)C([O-])=O)C([O-])=O Chemical compound [Na+].[Na+].CC1(C)[C@H](CC[C@@]2(C)[C@H]1CC[C@]1(C)[C@@H]2C(=O)C=C2[C@@H]3C[C@](C)(CC[C@]3(C)CC[C@@]12C)C([O-])=O)O[C@H]1O[C@@H]([C@@H](O)[C@H](O)[C@H]1O[C@@H]1O[C@@H]([C@@H](O)[C@H](O)[C@H]1O)C([O-])=O)C([O-])=O KPQJOKRSYYJJEL-VLQRKCJKSA-K 0.000 claims description 6
- 235000021015 bananas Nutrition 0.000 claims description 6
- 239000008120 corn starch Substances 0.000 claims description 6
- 229940013618 stevioside Drugs 0.000 claims description 6
- OHHNJQXIOPOJSC-UHFFFAOYSA-N stevioside Natural products CC1(CCCC2(C)C3(C)CCC4(CC3(CCC12C)CC4=C)OC5OC(CO)C(O)C(O)C5OC6OC(CO)C(O)C(O)C6O)C(=O)OC7OC(CO)C(O)C(O)C7O OHHNJQXIOPOJSC-UHFFFAOYSA-N 0.000 claims description 6
- 235000021012 strawberries Nutrition 0.000 claims description 6
- 244000247812 Amorphophallus rivieri Species 0.000 claims description 5
- 235000001206 Amorphophallus rivieri Nutrition 0.000 claims description 5
- 229920002752 Konjac Polymers 0.000 claims description 5
- 235000010485 konjac Nutrition 0.000 claims description 5
- 239000000252 konjac Substances 0.000 claims description 5
- 229940074777 tripotassium glycyrrhizinate Drugs 0.000 claims description 5
- ZXHXYXSTAYNRLQ-DWJAGBRCSA-K tripotassium;(2s,3s,4s,5r,6r)-6-[(2s,3r,4s,5s,6s)-2-[[(3s,4ar,6ar,6bs,8as,11s,12ar,14ar,14bs)-11-carboxylato-4,4,6a,6b,8a,11,14b-heptamethyl-14-oxo-2,3,4a,5,6,7,8,9,10,12,12a,14a-dodecahydro-1h-picen-3-yl]oxy]-6-carboxylato-4,5-dihydroxyoxan-3-yl]oxy-3,4, Chemical compound [K+].[K+].[K+].O([C@@H]1[C@@H](O)[C@H](O)[C@H](O[C@@H]1O[C@H]1CC[C@]2(C)[C@H]3C(=O)C=C4[C@@H]5C[C@](C)(CC[C@@]5(CC[C@@]4(C)[C@]3(C)CC[C@H]2C1(C)C)C)C([O-])=O)C([O-])=O)[C@@H]1O[C@H](C([O-])=O)[C@@H](O)[C@H](O)[C@H]1O ZXHXYXSTAYNRLQ-DWJAGBRCSA-K 0.000 claims description 5
- 240000004922 Vigna radiata Species 0.000 claims description 4
- 235000010721 Vigna radiata var radiata Nutrition 0.000 claims description 4
- 235000011469 Vigna radiata var sublobata Nutrition 0.000 claims description 4
- 239000011230 binding agent Substances 0.000 claims description 4
- 229920001592 potato starch Polymers 0.000 claims description 4
- CCXAYLQLOLXXKE-DWJAGBRCSA-K trisodium;(2s,3s,4s,5r,6r)-6-[(2s,3r,4s,5s,6s)-2-[[(3s,4ar,6ar,6bs,8as,11s,12ar,14ar,14bs)-11-carboxylato-4,4,6a,6b,8a,11,14b-heptamethyl-14-oxo-2,3,4a,5,6,7,8,9,10,12,12a,14a-dodecahydro-1h-picen-3-yl]oxy]-6-carboxylato-4,5-dihydroxyoxan-3-yl]oxy-3,4,5-t Chemical compound [Na+].[Na+].[Na+].O([C@@H]1[C@@H](O)[C@H](O)[C@H](O[C@@H]1O[C@H]1CC[C@]2(C)[C@H]3C(=O)C=C4[C@@H]5C[C@](C)(CC[C@@]5(CC[C@@]4(C)[C@]3(C)CC[C@H]2C1(C)C)C)C([O-])=O)C([O-])=O)[C@@H]1O[C@H](C([O-])=O)[C@@H](O)[C@H](O)[C@H]1O CCXAYLQLOLXXKE-DWJAGBRCSA-K 0.000 claims description 4
- 229940100445 wheat starch Drugs 0.000 claims description 4
- 235000010254 Jasminum officinale Nutrition 0.000 claims description 2
- 240000005385 Jasminum sambac Species 0.000 claims description 2
- 244000165082 Lavanda vera Species 0.000 claims description 2
- 235000010663 Lavandula angustifolia Nutrition 0.000 claims description 2
- 235000018290 Musa x paradisiaca Nutrition 0.000 claims description 2
- 240000002853 Nelumbo nucifera Species 0.000 claims description 2
- 235000006508 Nelumbo nucifera Nutrition 0.000 claims description 2
- 235000006510 Nelumbo pentapetala Nutrition 0.000 claims description 2
- 241000220317 Rosa Species 0.000 claims description 2
- 244000178231 Rosmarinus officinalis Species 0.000 claims description 2
- 244000269722 Thea sinensis Species 0.000 claims description 2
- 238000013329 compounding Methods 0.000 claims description 2
- 239000000284 extract Substances 0.000 claims description 2
- 239000001102 lavandula vera Substances 0.000 claims description 2
- 235000018219 lavender Nutrition 0.000 claims description 2
- 239000004383 Steviol glycoside Substances 0.000 claims 1
- 235000019411 steviol glycoside Nutrition 0.000 claims 1
- 229930182488 steviol glycoside Natural products 0.000 claims 1
- 150000008144 steviol glycosides Chemical class 0.000 claims 1
- 238000010298 pulverizing process Methods 0.000 abstract 1
- 230000000052 comparative effect Effects 0.000 description 11
- 239000002253 acid Substances 0.000 description 7
- 238000011156 evaluation Methods 0.000 description 7
- 235000019634 flavors Nutrition 0.000 description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 5
- 230000001953 sensory effect Effects 0.000 description 4
- 235000019640 taste Nutrition 0.000 description 4
- 230000009286 beneficial effect Effects 0.000 description 3
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
- 238000007908 dry granulation Methods 0.000 description 3
- 238000005469 granulation Methods 0.000 description 3
- 230000003179 granulation Effects 0.000 description 3
- XKRFYHLGVUSROY-UHFFFAOYSA-N Argon Chemical compound [Ar] XKRFYHLGVUSROY-UHFFFAOYSA-N 0.000 description 2
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 description 2
- VZCYOOQTPOCHFL-OWOJBTEDSA-N Fumaric acid Chemical compound OC(=O)\C=C\C(O)=O VZCYOOQTPOCHFL-OWOJBTEDSA-N 0.000 description 2
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 description 2
- 239000003513 alkali Substances 0.000 description 2
- 239000002585 base Substances 0.000 description 2
- 150000001720 carbohydrates Chemical class 0.000 description 2
- 239000003085 diluting agent Substances 0.000 description 2
- 238000009472 formulation Methods 0.000 description 2
- 239000007789 gas Substances 0.000 description 2
- 239000000314 lubricant Substances 0.000 description 2
- CDBYLPFSWZWCQE-UHFFFAOYSA-L sodium carbonate Substances [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 description 2
- 238000005550 wet granulation Methods 0.000 description 2
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 description 1
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 1
- FEWJPZIEWOKRBE-JCYAYHJZSA-N Dextrotartaric acid Chemical compound OC(=O)[C@H](O)[C@@H](O)C(O)=O FEWJPZIEWOKRBE-JCYAYHJZSA-N 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- FEWJPZIEWOKRBE-UHFFFAOYSA-N Tartaric acid Natural products [H+].[H+].[O-]C(=O)C(O)C(O)C([O-])=O FEWJPZIEWOKRBE-UHFFFAOYSA-N 0.000 description 1
- 238000010669 acid-base reaction Methods 0.000 description 1
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 description 1
- 239000007864 aqueous solution Substances 0.000 description 1
- 229910052786 argon Inorganic materials 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- KGBXLFKZBHKPEV-UHFFFAOYSA-N boric acid Chemical compound OB(O)O KGBXLFKZBHKPEV-UHFFFAOYSA-N 0.000 description 1
- 239000004327 boric acid Substances 0.000 description 1
- 235000010338 boric acid Nutrition 0.000 description 1
- 239000001569 carbon dioxide Substances 0.000 description 1
- 229910002092 carbon dioxide Inorganic materials 0.000 description 1
- 125000002915 carbonyl group Chemical group [*:2]C([*:1])=O 0.000 description 1
- 210000004027 cell Anatomy 0.000 description 1
- 210000002421 cell wall Anatomy 0.000 description 1
- 235000015165 citric acid Nutrition 0.000 description 1
- 238000007906 compression Methods 0.000 description 1
- 230000006835 compression Effects 0.000 description 1
- 238000006482 condensation reaction Methods 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 229910001873 dinitrogen Inorganic materials 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 229940079593 drug Drugs 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 238000005265 energy consumption Methods 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 239000001530 fumaric acid Substances 0.000 description 1
- 235000011087 fumaric acid Nutrition 0.000 description 1
- 239000001307 helium Substances 0.000 description 1
- 229910052734 helium Inorganic materials 0.000 description 1
- SWQJXJOGLNCZEY-UHFFFAOYSA-N helium atom Chemical compound [He] SWQJXJOGLNCZEY-UHFFFAOYSA-N 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 239000001630 malic acid Substances 0.000 description 1
- 235000011090 malic acid Nutrition 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- VUZPPFZMUPKLLV-UHFFFAOYSA-N methane;hydrate Chemical compound C.O VUZPPFZMUPKLLV-UHFFFAOYSA-N 0.000 description 1
- 239000003960 organic solvent Substances 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 238000011056 performance test Methods 0.000 description 1
- 230000002035 prolonged effect Effects 0.000 description 1
- 229910000029 sodium carbonate Inorganic materials 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 235000019614 sour taste Nutrition 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 239000011975 tartaric acid Substances 0.000 description 1
- 235000002906 tartaric acid Nutrition 0.000 description 1
- 238000010998 test method Methods 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 238000012549 training Methods 0.000 description 1
- VZCYOOQTPOCHFL-UHFFFAOYSA-N trans-butenedioic acid Natural products OC(=O)C=CC(O)=O VZCYOOQTPOCHFL-UHFFFAOYSA-N 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K9/00—Medicinal preparations characterised by special physical form
- A61K9/0002—Galenical forms characterised by the drug release technique; Application systems commanded by energy
- A61K9/0007—Effervescent
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/35—Caprifoliaceae (Honeysuckle family)
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/73—Rosaceae (Rose family), e.g. strawberry, chokeberry, blackberry, pear or firethorn
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/88—Liliopsida (monocotyledons)
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K9/00—Medicinal preparations characterised by special physical form
- A61K9/20—Pills, tablets, discs, rods
- A61K9/2004—Excipients; Inactive ingredients
- A61K9/2009—Inorganic compounds
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K9/00—Medicinal preparations characterised by special physical form
- A61K9/20—Pills, tablets, discs, rods
- A61K9/2004—Excipients; Inactive ingredients
- A61K9/2013—Organic compounds, e.g. phospholipids, fats
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K9/00—Medicinal preparations characterised by special physical form
- A61K9/20—Pills, tablets, discs, rods
- A61K9/2004—Excipients; Inactive ingredients
- A61K9/2013—Organic compounds, e.g. phospholipids, fats
- A61K9/2018—Sugars, or sugar alcohols, e.g. lactose, mannitol; Derivatives thereof, e.g. polysorbates
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K9/00—Medicinal preparations characterised by special physical form
- A61K9/20—Pills, tablets, discs, rods
- A61K9/2004—Excipients; Inactive ingredients
- A61K9/2022—Organic macromolecular compounds
- A61K9/2031—Organic macromolecular compounds obtained otherwise than by reactions only involving carbon-to-carbon unsaturated bonds, e.g. polyethylene glycol, polyethylene oxide, poloxamers
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K9/00—Medicinal preparations characterised by special physical form
- A61K9/20—Pills, tablets, discs, rods
- A61K9/2004—Excipients; Inactive ingredients
- A61K9/2022—Organic macromolecular compounds
- A61K9/205—Polysaccharides, e.g. alginate, gums; Cyclodextrin
- A61K9/2059—Starch, including chemically or physically modified derivatives; Amylose; Amylopectin; Dextrin
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K9/00—Medicinal preparations characterised by special physical form
- A61K9/20—Pills, tablets, discs, rods
- A61K9/2004—Excipients; Inactive ingredients
- A61K9/2068—Compounds of unknown constitution, e.g. material from plants or animals
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K9/00—Medicinal preparations characterised by special physical form
- A61K9/20—Pills, tablets, discs, rods
- A61K9/2095—Tabletting processes; Dosage units made by direct compression of powders or specially processed granules, by eliminating solvents, by melt-extrusion, by injection molding, by 3D printing
Landscapes
- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Medicinal Chemistry (AREA)
- Pharmacology & Pharmacy (AREA)
- Epidemiology (AREA)
- Animal Behavior & Ethology (AREA)
- General Health & Medical Sciences (AREA)
- Public Health (AREA)
- Veterinary Medicine (AREA)
- Natural Medicines & Medicinal Plants (AREA)
- Botany (AREA)
- Engineering & Computer Science (AREA)
- Biotechnology (AREA)
- Alternative & Traditional Medicine (AREA)
- Medical Informatics (AREA)
- Microbiology (AREA)
- Mycology (AREA)
- Molecular Biology (AREA)
- Biophysics (AREA)
- Zoology (AREA)
- Inorganic Chemistry (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
本发明公开了一种多口味接骨木莓泡腾片及其制备方法,产品包括3‑5份植物精油,10‑20份复配接骨木莓粉,8‑10份粘合剂,10‑20份崩解剂,3‑5份甜味剂,3‑5份果糖,8‑10份氨基酸,3‑5份碳酸氢钠;所述果糖和氨基酸至少部分以化学键形式结合形成希夫碱和/或阿马都利产物;制备时包括将香蕉,菠萝,草莓,接骨木莓,混合后粉碎,得混合果汁;再加入纤维素酶和果胶酶,恒温搅拌酶解后,灭酶,冷冻干燥,得复配接骨木莓粉;将复配接骨木莓粉、崩解剂、粘合剂、甜味剂、果糖、氨基酸和碳酸氢钠搅拌混合后,再加入植物精油,继续搅拌混合均匀,得混合料;将混合料于惰性气体保护状态下,于温度为50‑65℃条件下,压制成片,出料,即得泡腾片。
Description
技术领域
本发明涉及泡腾片技术领域,具体是一种多口味接骨木莓泡腾片及其制备方法。
背景技术
泡腾片的处方由主药、稀释剂、粘合剂、崩解剂、润滑剂和其他辅料组成,其中使用的稀释剂、粘合剂、润滑剂和其他辅料类型与普通片剂相同,只需根据制备工艺选择合适品种。与普通片剂不同,泡腾片中使用的崩解剂为泡腾崩解剂,泡腾崩解剂包括酸源和碱源,常用的酸源有柠檬酸、苹果酸、硼酸、酒石酸、富马酸、无机矿酸(盐酸)等;常用的碱源有碳酸氢钠、碳酸钠及其二者的混合物。酸碱比例对泡腾片的制备及稳定性影响显著,一般认为酸的用量超过理论用量,有利于泡腾片的稳定及改善口感。
泡腾片剂常规制备方法有湿法制粒、干法制粒、直接压片三种。
①湿法制粒当粘合剂为含水溶液时,为避免制粒过程中发生酸碱反应,宜将泡腾崩解剂的酸源和碱源分开制粒,干燥,混合均匀后压片。从理论上说,使用无水乙醇等有机溶剂制粒有利于制剂的稳定,但很难保证它们完全无水,从而可能影响制剂的稳定性和增加成本。
②干法制粒干法制粒可连续操作、耗能低、产量高。最大的优点是在制粒过程中,不需要加入粘合剂,从而最大限度地避免了泡腾崩解剂的酸源和碱源与水接触,非常有利于提高泡腾片的稳定性。
③直接粉末压片选择适当的药物组分和辅料,不经过制粒直接进行压片,具有省时节能、工艺简单、可以避免与水接触而增加泡腾片稳定性等优点。但该法对物料的流动性和压缩成形性要求较高,所以在实际应用过程中收到一定限制。
然而,上述常规方法和常规组分制备得到的泡腾片产品口味单一,且由于需要加入崩解剂等助剂,此类常规助剂的引入会影响产品的口感;因此,如何提升产品的口感,是本领域面临的技术难题之一。
发明内容
本发明的目的在于提供一种多口味接骨木莓泡腾片及其制备方法,以解决现有技术中的泡腾片产品口感较差的弊端。
为实现上述目的,本发明提供如下技术方案:
一种多口味接骨木莓泡腾片,包括以下重量份数的原料:
3-5份植物精油,10-20份复配接骨木莓粉,8-10份粘合剂,10-20份崩解剂,3-5份甜味剂,3-5份果糖,8-10份氨基酸,3-5份碳酸氢钠;
所述果糖和氨基酸至少部分以化学键形式结合形成希夫碱和/或阿马都利产物。
一种多口味接骨木莓泡腾片的制备方法,具体制备步骤包括:
复配接骨木莓粉的制备:
按重量份数计,依次取10-20份香蕉,10-20份菠萝,8-10份草莓,40-80份接骨木莓,混合后粉碎,得混合果汁;再加入混合果汁质量1-3%的纤维素酶,和混合果汁质量1-3%的果胶酶,恒温搅拌酶解后,灭酶,冷冻干燥,得复配接骨木莓粉;
混料:
按重量份数计,依次取3-5份植物精油,10-20份复配接骨木莓粉,8-10份粘合剂,10-20份崩解剂,3-5份甜味剂,3-5份果糖,8-10份氨基酸,3-5份碳酸氢钠;先将复配接骨木莓粉、崩解剂、粘合剂、甜味剂、果糖、氨基酸和碳酸氢钠搅拌混合后,再加入植物精油,继续搅拌混合均匀,得混合料;
压片:
将混合料于惰性气体保护状态下,于温度为50-65℃条件下,压制成片,出料,即得泡腾片。
与现有技术相比,本发明的有益效果是:
(1)上述技术方案通过加入碳酸氢钠、果糖和氨基酸,在压片过程中,碳酸氢钠受热分解产生二氧化碳和水,在有水状况下,果糖中羰基和体系中游离氨基酸发生缩合反应,形成希夫碱,希夫碱重新排列后形成稳定的阿马都利产物,并以共价键结合,从而提升泡腾片产品内聚力,使各组分有效封存,且压片后,形成的产物具有优异的抗氧化、抑菌等性能,从而提升了产品的货架期,有效避免内部各活性组分被空气氧化;再者,阿马都利产物的产生,可使得产品具有良好的口感;
(2)上述技术方案通过添加不同组分的水果与接骨木莓复配,并用生物酶进行酶解,使植物细胞中调节口感的各组分有效释放,且经过酶解后的植物细胞壁转变为小分子的糖类,此类小分子糖类和氨基酸可在压片过程中转变为具有良好口感的阿马都利产物;
(3)上述技术方案通过加入植物精油,在产品使用过程中,植物精油可在崩解剂的作用下快速释放,提高了崩解后产品的香味,有效提升产品的口感;且植物精油的引入可提升产品的抗湿性能,提升产品货架期。
具体实施方式
下面将结合本发明实施例,对本发明实施例中的技术方案进行清楚、完整地描述,显然,所描述的实施例仅仅是本发明一部分实施例,而不是全部的实施例。基于本发明中的实施例,本领域普通技术人员在没有做出创造性劳动前提下所获得的所有其他实施例,都属于本发明保护的范围。
一种多口味接骨木莓泡腾片,包括以下重量份数的原料:
3-5份植物精油,10-20份复配接骨木莓粉,8-10份粘合剂,10-20份崩解剂,3-5份甜味剂,3-5份果糖,8-10份氨基酸,3-5份碳酸氢钠;
所述果糖和氨基酸至少部分以化学键形式结合形成希夫碱和/或阿马都利产物。
优选的,所述植物精油为迷迭香精油,薰衣草精油,玫瑰花精油,茉莉花精油,茶花精油或雪莲精油中的任意一种。
优选的,所述粘合剂为聚乙二醇;所述聚乙二醇的分子量为200-2000。
优选的,所述复配接骨木莓粉是香蕉、菠萝、草莓和接骨木莓提取物复配而成。
优选的,所述甜味剂为甜菊糖苷、甘草酸二钠、甘草酸三钾或甘草酸三钠中的至少一种。
优选的,所述崩解剂包括以下重量份数的原料组成:10-15份碳酸氢钠,10-20份淀粉,3-5份碳酸钙,4-6份磷酸二氢钙,8-10份焦磷酸钠,4-6份葡萄糖内酯;所述淀粉为木薯淀粉、玉米淀粉、魔芋淀粉、小麦淀粉、马铃薯淀粉或绿豆淀粉中的至少一种。
一种多口味接骨木莓泡腾片的制备方法,具体制备步骤包括:
复配接骨木莓粉的制备:
按重量份数计,依次取10-20份香蕉,10-20份菠萝,8-10份草莓,40-80份接骨木莓,混合后粉碎,得混合果汁;再加入混合果汁质量1-3%的纤维素酶,和混合果汁质量1-3%的果胶酶,恒温搅拌酶解后,灭酶,冷冻干燥,得复配接骨木莓粉;
混料:
按重量份数计,依次取3-5份植物精油,10-20份复配接骨木莓粉,8-10份粘合剂,10-20份崩解剂,3-5份甜味剂,3-5份果糖,8-10份氨基酸,3-5份碳酸氢钠;先将复配接骨木莓粉、崩解剂、粘合剂、甜味剂、果糖、氨基酸和碳酸氢钠搅拌混合后,再加入植物精油,继续搅拌混合均匀,得混合料;
压片:
将混合料于惰性气体保护状态下,于温度为50-65℃条件下,压制成片,出料,即得泡腾片。
优选的,所述粘合剂为聚乙二醇;所述聚乙二醇的分子量为200-2000。
优选的,所述甜味剂为甜菊糖苷、甘草酸二钠、甘草酸三钾或甘草酸三钠中的至少一种。
优选的,所述崩解剂包括以下重量份数的原料组成:10-15份碳酸氢钠,10-20份淀粉,3-5份碳酸钙,4-6份磷酸二氢钙,8-10份焦磷酸钠,4-6份葡萄糖内酯;所述淀粉为木薯淀粉、玉米淀粉、魔芋淀粉、小麦淀粉、马铃薯淀粉或绿豆淀粉中的至少一种。
实施例1
复配接骨木莓粉的制备:
按按重量份数计,依次取10份香蕉,10份菠萝,8份草莓,40份接骨木莓混合倒入榨汁机中,粉碎成果汁,得混合果汁;再向混合果汁中加入混合果汁质量1%的纤维素酶,和混合果汁质量1%的果胶酶,于温度为30℃,转速为300r/min条件下,恒温搅拌酶解3h后,灭酶,再经冷冻干燥,出料,得复配接骨木莓粉;
混料:
按重量份数计,依次取3份植物精油,10份复配接骨木莓粉,8份粘合剂,10份崩解剂,3份甜味剂,3份果糖,8份氨基酸,3份碳酸氢钠;先将复配接骨木莓粉、崩解剂、粘合剂、甜味剂、果糖、氨基酸和碳酸氢钠搅拌混合后,再加入植物精油,继续搅拌混合均匀,得混合料;
压片:
将混合料于氮气气体保护状态下,于温度为50℃条件下,压制成片,出料,即得泡腾片;
所述粘合剂为聚乙二醇;所述聚乙二醇的分子量为200。
所述甜味剂为甜菊糖苷。
所述崩解剂包括以下重量份数的原料组成:10份碳酸氢钠,10份淀粉,3份碳酸钙,4份磷酸二氢钙,8份焦磷酸钠,4份葡萄糖内酯;所述淀粉为木薯淀粉。
实施例2
复配接骨木莓粉的制备:
按按重量份数计,依次取20份香蕉,20份菠萝,10份草莓,80份接骨木莓混合倒入榨汁机中,粉碎成果汁,得混合果汁;再向混合果汁中加入混合果汁质量3%的纤维素酶,和混合果汁质量3%的果胶酶,于温度为35℃,转速为500r/min条件下,恒温搅拌酶解5h后,灭酶,再经冷冻干燥,出料,得复配接骨木莓粉;
混料:
按重量份数计,依次取5份植物精油,20份复配接骨木莓粉,10份粘合剂,20份崩解剂,5份甜味剂,5份果糖,10份氨基酸,5份碳酸氢钠;先将复配接骨木莓粉、崩解剂、粘合剂、甜味剂、果糖、氨基酸和碳酸氢钠搅拌混合后,再加入植物精油,继续搅拌混合均匀,得混合料;
压片:
将混合料于氩气气体保护状态下,于温度为65℃条件下,压制成片,出料,即得泡腾片;
所述粘合剂为聚乙二醇;所述聚乙二醇的分子量为2000。
所述甜味剂为甜菊糖苷、甘草酸二钠。
所述崩解剂包括以下重量份数的原料组成:15份碳酸氢钠,20份淀粉,5份碳酸钙,6份磷酸二氢钙,10份焦磷酸钠,6份葡萄糖内酯;所述淀粉为木薯淀粉、玉米淀粉。
实施例3
复配接骨木莓粉的制备:
按按重量份数计,依次取15份香蕉,15份菠萝,9份草莓,60份接骨木莓混合倒入榨汁机中,粉碎成果汁,得混合果汁;再向混合果汁中加入混合果汁质量2%的纤维素酶,和混合果汁质量2%的果胶酶,于温度为32℃,转速为400r/min条件下,恒温搅拌酶解4h后,灭酶,再经冷冻干燥,出料,得复配接骨木莓粉;
混料:
按重量份数计,依次取4份植物精油,14份复配接骨木莓粉,9份粘合剂,15份崩解剂,4份甜味剂,4份果糖,9份氨基酸,4份碳酸氢钠;先将复配接骨木莓粉、崩解剂、粘合剂、甜味剂、果糖、氨基酸和碳酸氢钠搅拌混合后,再加入植物精油,继续搅拌混合均匀,得混合料;
压片:
将混合料于氦气气体保护状态下,于温度为55℃条件下,压制成片,出料,即得泡腾片;
所述粘合剂为聚乙二醇;所述聚乙二醇的分子量为1000。
所述甜味剂为甜菊糖苷、甘草酸二钠、甘草酸三钾。
所述崩解剂包括以下重量份数的原料组成:12份碳酸氢钠,15份淀粉,4份碳酸钙,5份磷酸二氢钙,9份焦磷酸钠,5份葡萄糖内酯;所述淀粉为木薯淀粉、玉米淀粉、魔芋淀粉。
对比例1
本对比例相比于实施例1而言,采用等质量的水替代植物精油,其余条件保持不变。
对比例2
本对比例相比于实施例1而言,区别在于未加入氨基酸和果糖,其余条件保持不变。
对比例3
本对比例相比于实施例1而言,区别在于未加入果胶酶和纤维素酶,其余条件保持不变。
对实施例1-3及对比例1-3所得产品进行性能测试,具体测试方法和测试结果如下所述:
感官评价:选择接受过感官评价训练的10名大学生(性别比例为1:1)组成感官评价小组,对各实施例和对比例泡腾片冲调饮品的甜味和酸味口感进行感官评价,评价标准如表1所示:
表1:评价标准
计算平均分,结果如下:
实施例1:甜味评价4.5分,酸味评价4.5分,香味评价5分;
实施例2:甜味评价4.5分,酸味评价4.8分,香味评价5分;
实施例3:甜味评价4.6分,酸味评价4.5分,香味评价5分;
对比例1:甜味评价3.5分,酸味评价2.5分,香味评价2.5分;
对比例2:甜味评价3.5分,酸味评价2.8分,香味评价2.8分;
对比例3:甜味评价3.6分,酸味评价2.2分,香味评价2.7分;
由上述评价结果可知,本申请实施例制备的产品具有良好的口感。
对于本领域技术人员而言,显然本发明不限于上述示范性实施例的细节,而且在不背离本发明的精神或基本特征的情况下,能够以其他的具体形式实现本发明。因此,无论从哪一点来看,均应将实施例看作是示范性的,而且是非限制性的,本发明的范围由所附权利要求而不是上述说明限定,因此旨在将落在权利要求的等同要件的含义和范围内的所有变化囊括在本发明内,不应将权利要求中的任何标记视为限制所涉及的权利要求。
Claims (10)
1.一种多口味接骨木莓泡腾片,其特征在于,包括以下重量份数的原料:
3-5份植物精油,10-20份复配接骨木莓粉,8-10份粘合剂,10-20份崩解剂,3-5份甜味剂,3-5份果糖,8-10份氨基酸,3-5份碳酸氢钠;
所述果糖和氨基酸至少部分以化学键形式结合形成希夫碱和/或阿马都利产物。
2.根据权利要求1所述的一种多口味接骨木莓泡腾片,其特征在于,所述植物精油为迷迭香精油,薰衣草精油,玫瑰花精油,茉莉花精油,茶花精油或雪莲精油中的任意一种。
3.根据权利要求1所述的一种多口味接骨木莓泡腾片,其特征在于,所述粘合剂为聚乙二醇;所述聚乙二醇的分子量为200-2000。
4.根据权利要求1所述的一种多口味接骨木莓泡腾片,其-特征在于,所述复配接骨木莓粉是香蕉、菠萝、草莓和接骨木莓提取物复配而成。
5.根据权利要求1所述的一种多口味接骨木莓泡腾片,其特征在于,所述甜味剂为甜菊糖苷、甘草酸二钠、甘草酸三钾或甘草酸三钠中的至少一种。
6.根据权利要求1所述的一种多口味接骨木莓泡腾片,其特征在于,所述崩解剂包括以下重量份数的原料组成:10-15份碳酸氢钠,10-20份淀粉,3-5份碳酸钙,4-6份磷酸二氢钙,8-10份焦磷酸钠,4-6份葡萄糖内酯;所述淀粉为木薯淀粉、玉米淀粉、魔芋淀粉、小麦淀粉、马铃薯淀粉或绿豆淀粉中的至少一种。
7.一种多口味接骨木莓泡腾片的制备方法,其特征在于,具体制备步骤包括:
复配接骨木莓粉的制备:
按重量份数计,依次取10-20份香蕉,10-20份菠萝,8-10份草莓,40-80份接骨木莓,混合后粉碎,得混合果汁;再加入混合果汁质量1-3%的纤维素酶,和混合果汁质量1-3%的果胶酶,恒温搅拌酶解后,灭酶,冷冻干燥,得复配接骨木莓粉;
混料:
按重量份数计,依次取3-5份植物精油,10-20份复配接骨木莓粉,8-10份粘合剂,10-20份崩解剂,3-5份甜味剂,3-5份果糖,8-10份氨基酸,3-5份碳酸氢钠;先将复配接骨木莓粉、崩解剂、粘合剂、甜味剂、果糖、氨基酸和碳酸氢钠搅拌混合后,再加入植物精油,继续搅拌混合均匀,得混合料;
压片:
将混合料于惰性气体保护状态下,于温度为50-65℃条件下,压制成片,出料,即得泡腾片。
8.根据权利要求7所述的一种多口味接骨木莓泡腾片的制备方法,其特征在于,所述粘合剂为聚乙二醇;所述聚乙二醇的分子量为200-2000。
9.根据权利要求7所述的一种多口味接骨木莓泡腾片的制备方法,其特征在于,所述甜味剂为甜菊糖苷、甘草酸二钠、甘草酸三钾或甘草酸三钠中的至少一种。
10.根据权利要求1所述的一种多口味接骨木莓泡腾片,其特征在于,所述崩解剂包括以下重量份数的原料组成:10-15份碳酸氢钠,10-20份淀粉,3-5份碳酸钙,4-6份磷酸二氢钙,8-10份焦磷酸钠,4-6份葡萄糖内酯;所述淀粉为木薯淀粉、玉米淀粉、魔芋淀粉、小麦淀粉、马铃薯淀粉或绿豆淀粉中的至少一种。
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN202010816115.3A CN112007008A (zh) | 2020-08-14 | 2020-08-14 | 一种多口味接骨木莓泡腾片及其制备方法 |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN202010816115.3A CN112007008A (zh) | 2020-08-14 | 2020-08-14 | 一种多口味接骨木莓泡腾片及其制备方法 |
Publications (1)
Publication Number | Publication Date |
---|---|
CN112007008A true CN112007008A (zh) | 2020-12-01 |
Family
ID=73504412
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CN202010816115.3A Pending CN112007008A (zh) | 2020-08-14 | 2020-08-14 | 一种多口味接骨木莓泡腾片及其制备方法 |
Country Status (1)
Country | Link |
---|---|
CN (1) | CN112007008A (zh) |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN114128916A (zh) * | 2021-11-22 | 2022-03-04 | 北京盈丰利泰科贸有限公司 | 一种气调剂及其制备方法 |
Citations (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN1785068A (zh) * | 2005-12-08 | 2006-06-14 | 华南农业大学 | 一种青梅果汁泡腾片及其制备工艺 |
CN101612221A (zh) * | 2009-07-31 | 2009-12-30 | 中国人民解放军第三军医大学 | 木瓜营养泡腾片及其制备方法 |
CN104758270A (zh) * | 2015-04-04 | 2015-07-08 | 青海瑶池生物科技有限公司 | 一种树莓多糖泡腾片及其用途 |
CN108193551A (zh) * | 2017-12-06 | 2018-06-22 | 王敏 | 一种复合芹菜基包装纸的制备方法 |
CN110916043A (zh) * | 2019-12-16 | 2020-03-27 | 合肥师范学院 | 一种蓝莓猕猴桃泡腾片及其制备方法 |
-
2020
- 2020-08-14 CN CN202010816115.3A patent/CN112007008A/zh active Pending
Patent Citations (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN1785068A (zh) * | 2005-12-08 | 2006-06-14 | 华南农业大学 | 一种青梅果汁泡腾片及其制备工艺 |
CN101612221A (zh) * | 2009-07-31 | 2009-12-30 | 中国人民解放军第三军医大学 | 木瓜营养泡腾片及其制备方法 |
CN104758270A (zh) * | 2015-04-04 | 2015-07-08 | 青海瑶池生物科技有限公司 | 一种树莓多糖泡腾片及其用途 |
CN108193551A (zh) * | 2017-12-06 | 2018-06-22 | 王敏 | 一种复合芹菜基包装纸的制备方法 |
CN110916043A (zh) * | 2019-12-16 | 2020-03-27 | 合肥师范学院 | 一种蓝莓猕猴桃泡腾片及其制备方法 |
Non-Patent Citations (3)
Title |
---|
武英等主编: "《猪标准化生产技术参数手册》", 30 April 2012, 北京:金盾出版社 * |
美容美体网: "接骨木莓泡腾片的功效与作用", 《美容美体网》 * |
陆兆新主编: "《现代食品生物技术》", 31 August 2002, 北京:中国农业出版社 * |
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN114128916A (zh) * | 2021-11-22 | 2022-03-04 | 北京盈丰利泰科贸有限公司 | 一种气调剂及其制备方法 |
CN114128916B (zh) * | 2021-11-22 | 2022-10-11 | 北京盈丰利泰科贸有限公司 | 一种气调剂及其制备方法 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
US4508740A (en) | Tabletted beverage composition containing dipeptide sweetener and process therefore | |
KR102392728B1 (ko) | 말토올리고당을 포함하는 혼합당 조성물 | |
US9560870B2 (en) | Low calorie drink tablet | |
CN102511855B (zh) | 一种含有山竹果肉的液体酸性饮料及其生产方法 | |
US20110281008A1 (en) | Effervescent tablet with improved dissolution time and method of using the same | |
KR20140001245A (ko) | 아세로라 체리 분말 및 그의 제조 방법 | |
US20090312281A1 (en) | Process for the preparation of a pulverulent composition and product as obtained | |
CN102972837A (zh) | 菊粉颗粒饮料及其制备方法 | |
RU2446709C1 (ru) | Композиция для изготовления профилактического желе | |
CN112007008A (zh) | 一种多口味接骨木莓泡腾片及其制备方法 | |
CN112741840A (zh) | B族维生素膳食纤维泡腾片及其制备方法 | |
KR102567601B1 (ko) | 음료용 분말 식물 엑기스와 그 제조방법 | |
KR20160098906A (ko) | 블루베리 열매 추출물을 함유한 발포정의 제조방법 | |
CN101503653B (zh) | 啤酒泡腾片及其生产方法 | |
EP1352645B1 (en) | Effervescent compositions containing dried fruit juices | |
CN105286008A (zh) | 一种复合营养功能含片及其制备方法 | |
KR20160021547A (ko) | 민들레 추출물을 포함하는 발포정 조성물 및 그의 제조방법 | |
CN101352256A (zh) | 苹果醋泡腾饮片及其制造工艺 | |
JP2005510210A (ja) | 貯蔵安定な食物繊維添加剤を含有する飲料 | |
JP2005510210A6 (ja) | 貯蔵安定な食物繊維添加剤を含有する飲料 | |
CN107951034B (zh) | 维生素泡腾制剂及其制备方法 | |
KR20180092205A (ko) | 분말벌꿀 조성물 및 그의 제조방법 | |
US5993853A (en) | Dietary supplement | |
Al-Abid et al. | Preparation of caramel colour from dates | |
KR101690198B1 (ko) | 라이스슈가 및 이의 제조방법 |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
PB01 | Publication | ||
PB01 | Publication | ||
SE01 | Entry into force of request for substantive examination | ||
SE01 | Entry into force of request for substantive examination | ||
RJ01 | Rejection of invention patent application after publication | ||
RJ01 | Rejection of invention patent application after publication |
Application publication date: 20201201 |