CN112137107A - Grain polyphenol buccal tablet and preparation method thereof - Google Patents
Grain polyphenol buccal tablet and preparation method thereof Download PDFInfo
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- CN112137107A CN112137107A CN202011069252.1A CN202011069252A CN112137107A CN 112137107 A CN112137107 A CN 112137107A CN 202011069252 A CN202011069252 A CN 202011069252A CN 112137107 A CN112137107 A CN 112137107A
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- polyphenol
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- fruit powder
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- 235000013824 polyphenols Nutrition 0.000 title claims abstract description 69
- 150000008442 polyphenolic compounds Chemical class 0.000 title claims abstract description 67
- 239000006189 buccal tablet Substances 0.000 title claims abstract description 18
- 229940046011 buccal tablet Drugs 0.000 title claims abstract description 17
- 238000002360 preparation method Methods 0.000 title description 8
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 24
- 239000000843 powder Substances 0.000 claims abstract description 17
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims abstract description 16
- HQKMJHAJHXVSDF-UHFFFAOYSA-L magnesium stearate Chemical compound [Mg+2].CCCCCCCCCCCCCCCCCC([O-])=O.CCCCCCCCCCCCCCCCCC([O-])=O HQKMJHAJHXVSDF-UHFFFAOYSA-L 0.000 claims abstract description 16
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 13
- NOOLISFMXDJSKH-UTLUCORTSA-N (+)-Neomenthol Chemical compound CC(C)[C@@H]1CC[C@@H](C)C[C@@H]1O NOOLISFMXDJSKH-UTLUCORTSA-N 0.000 claims abstract description 8
- 108010011485 Aspartame Proteins 0.000 claims abstract description 8
- FBPFZTCFMRRESA-KVTDHHQDSA-N D-Mannitol Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-KVTDHHQDSA-N 0.000 claims abstract description 8
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 claims abstract description 8
- NOOLISFMXDJSKH-UHFFFAOYSA-N DL-menthol Natural products CC(C)C1CCC(C)CC1O NOOLISFMXDJSKH-UHFFFAOYSA-N 0.000 claims abstract description 8
- 229930195725 Mannitol Natural products 0.000 claims abstract description 8
- 229920002472 Starch Polymers 0.000 claims abstract description 8
- 229930003268 Vitamin C Natural products 0.000 claims abstract description 8
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 claims abstract description 8
- 239000000605 aspartame Substances 0.000 claims abstract description 8
- IAOZJIPTCAWIRG-QWRGUYRKSA-N aspartame Chemical compound OC(=O)C[C@H](N)C(=O)N[C@H](C(=O)OC)CC1=CC=CC=C1 IAOZJIPTCAWIRG-QWRGUYRKSA-N 0.000 claims abstract description 8
- 235000010357 aspartame Nutrition 0.000 claims abstract description 8
- 229960003438 aspartame Drugs 0.000 claims abstract description 8
- 235000019359 magnesium stearate Nutrition 0.000 claims abstract description 8
- 239000000594 mannitol Substances 0.000 claims abstract description 8
- 235000010355 mannitol Nutrition 0.000 claims abstract description 8
- 229940041616 menthol Drugs 0.000 claims abstract description 8
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 claims abstract description 8
- 239000011734 sodium Substances 0.000 claims abstract description 8
- 229910052708 sodium Inorganic materials 0.000 claims abstract description 8
- 239000008107 starch Substances 0.000 claims abstract description 8
- 235000019698 starch Nutrition 0.000 claims abstract description 8
- 235000019154 vitamin C Nutrition 0.000 claims abstract description 8
- 239000011718 vitamin C Substances 0.000 claims abstract description 8
- 239000000811 xylitol Substances 0.000 claims abstract description 8
- 235000010447 xylitol Nutrition 0.000 claims abstract description 8
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 claims abstract description 8
- 229960002675 xylitol Drugs 0.000 claims abstract description 8
- 235000013339 cereals Nutrition 0.000 claims description 29
- 238000002156 mixing Methods 0.000 claims description 11
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 10
- 238000001035 drying Methods 0.000 claims description 9
- 239000008187 granular material Substances 0.000 claims description 8
- 235000015165 citric acid Nutrition 0.000 claims description 7
- 239000007779 soft material Substances 0.000 claims description 7
- 240000006162 Chenopodium quinoa Species 0.000 claims description 5
- 241000371652 Curvularia clavata Species 0.000 claims description 5
- 240000008620 Fagopyrum esculentum Species 0.000 claims description 5
- 235000009419 Fagopyrum esculentum Nutrition 0.000 claims description 5
- 240000005979 Hordeum vulgare Species 0.000 claims description 5
- 235000007340 Hordeum vulgare Nutrition 0.000 claims description 5
- 239000004677 Nylon Substances 0.000 claims description 5
- 235000007189 Oryza longistaminata Nutrition 0.000 claims description 5
- 240000007594 Oryza sativa Species 0.000 claims description 5
- 235000007164 Oryza sativa Nutrition 0.000 claims description 5
- 240000000851 Vaccinium corymbosum Species 0.000 claims description 5
- 235000003095 Vaccinium corymbosum Nutrition 0.000 claims description 5
- 235000017537 Vaccinium myrtillus Nutrition 0.000 claims description 5
- 235000021014 blueberries Nutrition 0.000 claims description 5
- 229920001778 nylon Polymers 0.000 claims description 5
- 238000003825 pressing Methods 0.000 claims description 5
- 238000009495 sugar coating Methods 0.000 claims description 5
- 239000003826 tablet Substances 0.000 claims description 5
- 235000016623 Fragaria vesca Nutrition 0.000 claims description 4
- 240000009088 Fragaria x ananassa Species 0.000 claims description 4
- 235000011363 Fragaria x ananassa Nutrition 0.000 claims description 4
- 239000002245 particle Substances 0.000 claims description 4
- 244000099147 Ananas comosus Species 0.000 claims description 3
- 235000007119 Ananas comosus Nutrition 0.000 claims description 3
- 235000005979 Citrus limon Nutrition 0.000 claims description 3
- 244000131522 Citrus pyriformis Species 0.000 claims description 3
- 240000000560 Citrus x paradisi Species 0.000 claims description 3
- 244000060011 Cocos nucifera Species 0.000 claims description 3
- 235000013162 Cocos nucifera Nutrition 0.000 claims description 3
- 229960004106 citric acid Drugs 0.000 claims description 3
- 229960001855 mannitol Drugs 0.000 claims description 3
- 238000000034 method Methods 0.000 claims description 2
- 238000010298 pulverizing process Methods 0.000 claims description 2
- 235000009508 confectionery Nutrition 0.000 abstract description 5
- 230000000694 effects Effects 0.000 abstract description 5
- 208000024172 Cardiovascular disease Diseases 0.000 abstract description 4
- 206010028980 Neoplasm Diseases 0.000 abstract description 4
- 201000011510 cancer Diseases 0.000 abstract description 4
- 230000036039 immunity Effects 0.000 abstract description 4
- 210000004185 liver Anatomy 0.000 abstract description 4
- 208000001072 type 2 diabetes mellitus Diseases 0.000 abstract description 4
- 230000003647 oxidation Effects 0.000 abstract description 3
- 238000007254 oxidation reaction Methods 0.000 abstract description 3
- 235000005911 diet Nutrition 0.000 abstract description 2
- 230000000378 dietary effect Effects 0.000 abstract description 2
- 244000269722 Thea sinensis Species 0.000 description 6
- 238000007873 sieving Methods 0.000 description 6
- 235000013305 food Nutrition 0.000 description 5
- 239000007938 effervescent tablet Substances 0.000 description 3
- 241000894006 Bacteria Species 0.000 description 2
- 241000196324 Embryophyta Species 0.000 description 2
- 235000013361 beverage Nutrition 0.000 description 2
- 230000004071 biological effect Effects 0.000 description 2
- 235000008429 bread Nutrition 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 230000037361 pathway Effects 0.000 description 2
- ISWSIDIOOBJBQZ-UHFFFAOYSA-N phenol group Chemical group C1(=CC=CC=C1)O ISWSIDIOOBJBQZ-UHFFFAOYSA-N 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 229930006000 Sucrose Natural products 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- 230000003064 anti-oxidating effect Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 230000019771 cognition Effects 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 208000002925 dental caries Diseases 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 230000034659 glycolysis Effects 0.000 description 1
- 230000036449 good health Effects 0.000 description 1
- 208000015181 infectious disease Diseases 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 230000005764 inhibitory process Effects 0.000 description 1
- 230000007246 mechanism Effects 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 230000004108 pentose phosphate pathway Effects 0.000 description 1
- 229930015704 phenylpropanoid Natural products 0.000 description 1
- 150000002995 phenylpropanoid derivatives Chemical class 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 230000024053 secondary metabolic process Effects 0.000 description 1
- JXOHGGNKMLTUBP-HSUXUTPPSA-N shikimic acid Chemical compound O[C@@H]1CC(C(O)=O)=C[C@@H](O)[C@H]1O JXOHGGNKMLTUBP-HSUXUTPPSA-N 0.000 description 1
- JXOHGGNKMLTUBP-JKUQZMGJSA-N shikimic acid Natural products O[C@@H]1CC(C(O)=O)=C[C@H](O)[C@@H]1O JXOHGGNKMLTUBP-JKUQZMGJSA-N 0.000 description 1
- 229960004793 sucrose Drugs 0.000 description 1
- 235000021092 sugar substitutes Nutrition 0.000 description 1
- 239000003765 sweetening agent Substances 0.000 description 1
- 230000002195 synergetic effect Effects 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
Classifications
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- 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
- A23L19/03—Products from fruits or vegetables; Preparation or treatment thereof consisting of whole pieces or fragments without mashing the original pieces
-
- 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
- A23L33/125—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives containing carbohydrate syrups; containing sugars; containing sugar alcohols; containing starch hydrolysates
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Polymers & Plastics (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Mycology (AREA)
- Botany (AREA)
- Molecular Biology (AREA)
- Medicines Containing Plant Substances (AREA)
- Medicinal Preparation (AREA)
- Pharmaceuticals Containing Other Organic And Inorganic Compounds (AREA)
Abstract
The invention discloses a grain polyphenol buccal tablet which comprises the following components in parts by weight: 10-30 parts of grain polyphenol, 10-15 parts of xylitol, 5-10 parts of mannitol, 0.1-0.5 part of citric acid, 5-10 parts of vitamin C, 0-0.2 part of aspartame, 2-4 parts of menthol, 5-20 parts of fruit powder, 0.2-0.4 part of sodium carboxymethyl starch and 0.5-1.5 parts of magnesium stearate. The grain polyphenol buccal tablet can quickly and conveniently meet the requirements of human bodies on dietary polyphenol, is rich in taste, sour, sweet and delicious, is convenient to eat and carry, can enhance the immunity of the bodies after being eaten for a long time, improves the oxidation resistance of the organisms, has various effects of resisting cancer, protecting liver, preventing cardiovascular diseases, type 2 diabetes and the like, and is very suitable for the requirements of vast health-care people.
Description
Technical Field
The invention belongs to the technical field of food processing, and particularly relates to a grain polyphenol buccal tablet and a preparation method thereof.
Background
The phenolic substances are important products in the secondary metabolic process of plants and are mainly converted from plant saccharides through a pentose phosphate pathway or a glycolysis pathway, a shikimic acid pathway and a phenylpropanoid pathway. Polyphenols are not synthesized in the human body and are mainly ingested from food. Cereals are an important source of dietary polyphenols, and the content and biological activity of phenolic substances in cereals has been underestimated for a long time compared to vegetables and fruits. Modern nutrition research shows that polyphenol not only has stronger antioxidation, but also has various biological activities of resisting cancer, inhibiting bacteria, protecting liver, resisting infection, reducing cholesterol, enhancing immunity, improving cognition and preventing cardiovascular diseases, type 2 diabetes and the like.
At present, the research on grains is basically mature, and the grain polyphenol is gradually known by the public. However, the traditional cereal food is limited to bread, beverage and other products, and is inconvenient to eat and carry, such as CN107373261B "a preparation method of fermented cereal beverage", CN111513120A "a weight-reducing meal-replacing cereal bread and a preparation method thereof". The existing cereal polyphenol food is few and few, and most polyphenol products are tea polyphenol. For example, CN1377645A 'buccal tablet of tea polyphenol for preventing and treating dental caries and its preparation method' adopt tea polyphenol as effective component to prepare buccal tablet, solve the problem of effective inhibition to oral bacteria; for example, CN107137373B, "a tea polyphenol effervescent tablet", in which tea polyphenol is used as a raw material to prepare an effervescent tablet, makes tea polyphenol fully dissolved and absorbed in water, has good health care effect, and the effervescent tablet has a small volume, a light weight, is convenient to carry and use, and greatly improves the use performance.
Based on the above, the inventor of the present application aims to obtain a cereal polyphenol buccal tablet which is rich in taste, sour, sweet, delicious, convenient to eat and carry, and sufficient in polyphenol content, and a preparation method thereof, and the cereal polyphenol buccal tablet is very important for research of cereal polyphenols and development of cereal foods.
Disclosure of Invention
The invention aims to overcome the defects of the prior art and provide a grain polyphenol buccal tablet which has rich taste, is sour, sweet and delicious, is convenient to eat and carry and has sufficient polyphenol content and a preparation method thereof.
In order to solve the technical problems, the technical scheme adopted by the invention is as follows: a grain polyphenol buccal tablet is mainly prepared from the following components in parts by weight: 10-30 parts of grain polyphenol, 10-15 parts of xylitol, 5-10 parts of mannitol, 0.1-0.5 part of citric acid, 5-10 parts of vitamin C, 0-0.2 part of aspartame, 2-4 parts of menthol, 5-20 parts of fruit powder, 0.2-0.4 part of sodium carboxymethyl starch and 0.5-1.5 parts of magnesium stearate.
The grain polyphenol comprises five kinds of black rice polyphenol, red rice polyphenol, buckwheat polyphenol, highland barley polyphenol and quinoa polyphenol.
The fruit powder is prepared by squeezing low-sugar fruits such as strawberry, blueberry, coconut, lemon, pineapple, grapefruit, etc. and drying.
A method for preparing multi-grain polyphenol buccal tablets comprises the following steps
(1) Mixing grain polyphenol, xylitol, mannitol, citric acid, vitamin C, fruit powder, aspartame and sodium carboxymethyl starch, pulverizing to 40-60 mesh, and mixing in a mixer for 20-40 min.
(2) Adding a certain amount of 95% ethanol to prepare a soft material, preparing the soft material into particles by using a nylon sieve, and drying the particles in a blast drying oven at the temperature of 60-70 ℃ for 1-2 hours.
(3) Menthol and magnesium stearate are mixed and the dried granules are mixed in a sugar coating machine for 15-30 minutes.
(4) And (5) pressing and forming by a tablet press.
Compared with the prior art, the invention has the following beneficial effects:
the invention adopts a form of mixing various grain polyphenols, and aims to achieve a synergistic mechanism, improve the content and bioavailability of the polyphenols and form an effect of '1 +1 > 2'.
The invention uses sugar substitute to replace cane sugar, the added fruits are all low-sugar fruits, and the polyphenols have the efficacy of reducing blood sugar, so the invention is suitable for diabetics to eat.
The grain polyphenol buccal tablet provided by the invention is rich in taste, sour, sweet and delicious, is convenient to eat and carry, can enhance the immunity of a body and improve the oxidation resistance of an organism after being eaten for a long time, also has various effects of resisting cancer, protecting liver, preventing cardiovascular diseases, type 2 diabetes mellitus and the like, and is very suitable for the requirements of vast health-care people.
Detailed Description
The technical solution of the present invention will be further described with reference to the following specific examples.
Example 1: mixing and crushing 3 parts of black rice polyphenol, 3 parts of red rice polyphenol, 4 parts of buckwheat polyphenol, 4 parts of highland barley polyphenol, 4 parts of quinoa polyphenol, 12 parts of xylitol, 5 parts of mannitol, 0.2 part of citric acid, 8 parts of vitamin C, 0.1 part of aspartame, 10 parts of strawberry powder and 0.2 part of sodium carboxymethyl starch, and sieving the mixture by a 40-mesh sieve. Mixing in a mixer for 20 min, adding 95% ethanol to obtain soft material, sieving with nylon sieve to obtain granules, and drying in a 60 deg.C air-blast oven for 2 hr. 2 portions of
Menthol and 1 part magnesium stearate were mixed and the dried granules were mixed in a sugar coating machine for 20 minutes. And (5) pressing and forming by a tablet press.
Example 2: mixing and crushing 4 parts of black rice polyphenol, 4 parts of red rice polyphenol, 3 parts of buckwheat polyphenol, 4 parts of highland barley polyphenol, 3 parts of quinoa polyphenol, 10 parts of xylitol, 8 parts of mannitol, 0.4 part of citric acid, 6 parts of vitamin C, 0.1 part of aspartame, 15 parts of blueberry powder and 0.3 part of sodium carboxymethyl starch, and sieving by a 40-mesh sieve. Mixing in a mixer for 20 min, adding 95% ethanol to obtain soft material, sieving with nylon sieve to obtain granules, and drying in a 70 deg.C air-blast oven for 1 hr. 3 portions of
Menthol and 1.2 parts magnesium stearate were mixed and the dried granules were mixed in a sugar coating machine for 20 minutes. And (5) pressing and forming by a tablet press.
Example 3: mixing and crushing 2 parts of black rice polyphenol, 2 parts of red rice polyphenol, 3 parts of buckwheat polyphenol, 4 parts of highland barley polyphenol, 3 parts of quinoa polyphenol, 10 parts of xylitol, 5 parts of mannitol, 0.3 part of citric acid, 5 parts of vitamin C, 0.2 part of aspartame, 18 parts of blueberry powder and 0.3 part of sodium carboxymethyl starch, and sieving by a 40-mesh sieve. Mixing in a mixer for 20 min, adding a certain amount of 95% ethanol to obtain soft material, sieving with nylon sieve to obtain granules, and drying in a 65 deg.C air-blast oven for 2 hr. 2 portions of
Menthol and 1 part magnesium stearate were mixed and the dried granules were mixed in a sugar coating machine for 20 minutes. And (5) pressing and forming by a tablet press.
The strawberry powder or blueberry powder in the above specific examples can be replaced by other low sugar fruit powders, such as: coconut powder, lemon powder, pineapple powder, grapefruit powder and the like.
The grain polyphenol buccal tablet has rich taste, is sour, sweet and delicious, is convenient to eat and carry, can enhance the immunity of a body and improve the oxidation resistance of an organism after being eaten for a long time, also has various effects of resisting cancer, protecting liver, preventing cardiovascular diseases, type 2 diabetes mellitus and the like, and is very suitable for the requirements of vast health-care people.
Claims (4)
1. The grain polyphenol buccal tablet is characterized by comprising the following components in parts by weight: 10-30 parts of grain polyphenol, 10-15 parts of xylitol, 5-10 parts of mannitol, 0.1-0.5 part of citric acid, 5-10 parts of vitamin C, 0-0.2 part of aspartame, 2-4 parts of menthol, 5-20 parts of fruit powder, 0.2-0.4 part of sodium carboxymethyl starch and 0.5-1.5 parts of magnesium stearate.
2. The grain polyphenol buccal tablet as claimed in claim 1, wherein the grain polyphenol is composed of five kinds of black rice polyphenol, red rice polyphenol, buckwheat polyphenol, highland barley polyphenol and quinoa polyphenol.
3. The grain polyphenol buccal tablet according to claim 1 or 2, wherein the fruit powder is prepared by juicing low sugar fruits such as strawberry, blueberry, coconut, lemon, pineapple and grapefruit and drying.
4. A method for preparing the grain polyphenol buccal tablet as claimed in claim 1, which is characterized by comprising the following steps:
(1) mixing grain polyphenol, xylitol, mannitol, citric acid, vitamin C, fruit powder, aspartame and sodium carboxymethyl starch, pulverizing to 40-60 mesh, and mixing in a mixer for 20-40 min.
(2) Adding a certain amount of 95% ethanol to prepare a soft material, preparing the soft material into particles by using a nylon sieve, and drying the particles in a blast drying oven at the temperature of 60-70 ℃ for 1-2 hours.
(3) Menthol and magnesium stearate are mixed and the dried granules are mixed in a sugar coating machine for 15-30 minutes.
(4) And (5) pressing and forming by a tablet press.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202011069252.1A CN112137107A (en) | 2020-10-03 | 2020-10-03 | Grain polyphenol buccal tablet and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202011069252.1A CN112137107A (en) | 2020-10-03 | 2020-10-03 | Grain polyphenol buccal tablet and preparation method thereof |
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| Publication Number | Publication Date |
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| CN112137107A true CN112137107A (en) | 2020-12-29 |
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| CN202011069252.1A Pending CN112137107A (en) | 2020-10-03 | 2020-10-03 | Grain polyphenol buccal tablet and preparation method thereof |
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