CN112956660A - 一种黄桃口味刺梨含片及其制备方法 - Google Patents

一种黄桃口味刺梨含片及其制备方法 Download PDF

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CN112956660A
CN112956660A CN202011593915.XA CN202011593915A CN112956660A CN 112956660 A CN112956660 A CN 112956660A CN 202011593915 A CN202011593915 A CN 202011593915A CN 112956660 A CN112956660 A CN 112956660A
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roxburgh rose
parts
dry powder
yellow peach
buccal tablet
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任琨
邹雷
安家静
曹乾隆
龚孟
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Guizhou Hongcai Junong Investment Co ltd
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Abstract

本发明涉及口服含片领域，具体涉及一种黄桃口味刺梨含片及其制备方法。其中，一种黄桃口味刺梨含片，按质量分包括以下组分：刺梨果干粉40～60份、刺梨根茎干粉40～60份、黄桃风味剂1～5份、褪黑素0.1～0.4份、焦亚硫酸钠0.01～0.02份、生育酚0.1～1份。本申请公开的黄桃口味刺梨含片以刺梨果干粉和刺梨根茎干粉为主要原料，其中刺梨果干粉中富含抗坏血酸，刺梨根茎干粉中侧富含乳酸和苹果酸，能够提供额外的风味，同时，本申请还加入有褪黑素、焦亚硫酸钠和生育酚作为保护剂，能够有效地防止抗坏血酸和SOD的衰减。

Description

一种黄桃口味刺梨含片及其制备方法
技术领域
本发明属于口服含片领域，具体涉及一种黄桃口味刺梨含片及其制备方法。
背景技术
刺梨是蔷薇科落叶灌木植物，别名缫丝花、刺蘑、山刺梨。刺梨中含有大量有益物质，例如，其含有抗癌物质及SOD(超氧化物歧化酶)，同时还具有健脾消食，消食积，饱胀，滋补强肾的作用。其中，刺梨中还含有大量的抗坏血酸，因此在现有技术中，通常将刺梨提取为刺梨饮品作为抗坏血的药物或营养品进行使用，但是目前现有技术中并不含有采用刺梨作为主要原料的含片。上述问题是本领域亟需解决的技术问题。
发明内容
本发明为了解决上述技术问题，提供了一种黄桃口味刺梨含片及其制备方法。
本发明解决上述技术问题的技术方案如下：一种黄桃口味刺梨含片，按质量分包括以下组分：
刺梨果干粉40～60份、刺梨根茎干粉40～60份、黄桃风味剂1～5份、褪黑素0.1～0.4份、焦亚硫酸钠0.01～0.02份和生育酚0.1～1份。
本申请公开的黄桃口味刺梨含片的有益效果是：本申请主要以刺梨果干粉和刺梨根茎干粉为主要原料，其中刺梨果干粉中富含抗坏血酸，刺梨根茎干粉中侧富含乳酸和苹果酸，能够提供额外的风味，同时，本申请还加入有褪黑素、焦亚硫酸钠和生育酚作为保护剂，能够有效地防止抗坏血酸和SOD 的衰减，同时褪黑素还具有助眠的功效。
进一步的是，按质量分数还包括：蔗糖5～10份、麦芽糊精5～20份。本申请通过添加蔗糖能够进一步改善含片口味，通过添加麦芽糊精，一方面可以改善口味，另一方面也能够改善含片的粘结性。
进一步的是，按质量分包括以下组分：刺梨果干粉45～50份、刺梨根茎干粉50～55份、黄桃风味剂1～2份、褪黑素0.1～0.2份、焦亚硫酸钠0.01份、生育酚0.1～0.4份、蔗糖5～6份和麦芽糊精5～13份。
进一步的是，按质量分包括以下组分：刺梨果干粉45份、刺梨根茎干粉50份、黄桃风味剂1份、褪黑素0.1份、焦亚硫酸钠0.01份、生育酚0.2 份、蔗糖5份和麦芽糊精7份。
本申请还公开了一种黄桃口味刺梨含片的制备方法，包括以下步骤：
S1：取刺梨的果肉和刺梨的根茎进行冻干处理，得到40～60份的刺梨果干粉和40～60份的刺梨根茎干粉；
S2：按质量分称取1～5份的黄桃风味剂、0.1～0.4份的褪黑素、0.01～0.02 份的焦亚硫酸钠、0.1～1份的生育酚、5～10份的蔗糖和5～20份的麦芽糊精，并与所述刺梨果干粉和所述刺梨根茎干粉进行混合制片，得到黄桃口味刺梨含片。
本申请公开的黄桃口味刺梨含片的制备方法的有益效果是：本申请通过冻干处理，能够有效地保留刺梨中SOD和抗化学酸，同时含水量能控制在 2％以下，方便制片。
进一步的是，所述步骤S1中，所述冻干处理包括以下步骤：
S101：将所述刺梨果肉或所述刺梨根茎研磨榨汁，而后过滤、离心收集液体得到提取液；
S102：将所述提取液降温至-30～-50℃，然后保持1～2h，得到所述预处理提取液；
S103：在真空条件下将所述预处理提取液升温至45～55℃，而后保持 4～8h，得到所述刺梨果干粉或所述刺梨根茎干粉。
进一步的是，所述步骤S103和所述步骤S102之间还包括步骤S102a：将所述预处理提取液于60～80Pa条件下加热至20～30℃。本申请先在60～80Pa 的条件下升温至20～30℃，可以避免升温过快而导致表面水分迅速升华，而内部任为冷冻状态，同时也可以避免抗坏血酸和SOD等活性物质因温度快速边框而失活或直接挥发。
进一步的是，所述步骤S103中，所述真空条件为20～50Pa。
进一步的是，所述步骤S102中，所述降温速率为0.4～0.6℃/min。
具体实施方式
所应理解的是，本申请公开的以下实施例中，刺梨均选用川南地区种植的野生刺梨，黄桃风味剂购自一航公司生产的黄桃香精，蔗糖购自中粮集团，麦芽糊精购自苏州三欧公司。
实施例1
本实施例公开了一种黄桃口味刺梨含片的制备方法，包括以下步骤：
S1：取刺梨的果肉和刺梨的根茎进行冻干处理，得到刺梨果干粉和刺梨根茎干粉，按质量分称取40份的刺梨果干粉和40份的刺梨根茎干粉。
在本申请中，所采用的冻干处理方法可以为现有的冻干处理方法，本申请还提供了一种较为优选地冻干处理方法，该方法包括以下步骤：
S101：将刺梨果肉或刺梨根茎研磨榨汁，而后过滤、离心收集液体得到提取液；
S102：将提取液以0.4℃/min的速率降温至-30℃，然后下保持1h，得到预处理提取液；
S102a：将预处理提取液先于60Pa条件下加热至30℃；
S103：在于20Pa的真空条件下将预处理提取液升温至55℃，而后保持 4h，得到刺梨果干粉或刺梨根茎干粉，
S2：按质量分称取1份的黄桃风味剂、0.1份的褪黑素、0.01份的焦亚硫酸钠、0.1份的生育酚、5份的蔗糖和5份的麦芽糊精，将上述各个组分与刺梨果干粉和刺梨根茎干粉进行混合制片，具体的制品可以采用压片法或其他现有的制片方法，本申请不做具体限定，最终得到黄桃口味刺梨含片。
实施例2
本实施例公开了一种黄桃口味刺梨含片的制备方法，包括以下步骤：
S1：取刺梨的果肉和刺梨的根茎进行冻干处理，得到刺梨果干粉和刺梨根茎干粉，按质量分称取60份的刺梨果干粉和60份的刺梨根茎干粉。
在本申请中，所采用的冻干处理方法可以为现有的冻干处理方法，本申请还提供了一种较为优选地冻干处理方法，该方法包括以下步骤：
S101：将刺梨果肉或刺梨根茎研磨榨汁，而后过滤、离心收集液体得到提取液；
S102：将提取液以0.6℃/min的速率降温至-50℃，然后保持2h，得到预处理提取液；
S102a：将预处理提取液先于80Pa条件下加热至20℃；
S103：在于50Pa的真空条件下将预处理提取液升温至45℃，而后保持 8h，得到刺梨果干粉或刺梨根茎干粉，
S2：按质量分称取5份的黄桃风味剂、0.4份的褪黑素、0.02份的焦亚硫酸钠、1份的生育酚，将上述各个组分与刺梨果干粉和刺梨根茎干粉进行混合压片，最终得到黄桃口味刺梨含片。
实施例3
本实施了公开了一种黄桃口味刺梨含片，其制备方法参考实施例1，其中，按质量分包括以下组分：
刺梨果干粉45份、刺梨根茎干粉50份、黄桃风味剂1份、褪黑素0.1～0.2 份、焦亚硫酸钠0.01份、生育酚0.1份、蔗糖5份、麦芽糊精5份。
实施例4
本实施了公开了一种黄桃口味刺梨含片，其制备方法参考实施例1，其中，按质量分包括以下组分：
刺梨果干粉50份、刺梨根茎干粉55份、黄桃风味剂2份、褪黑素0.2 份、焦亚硫酸钠0.01份、生育酚0.4份、蔗糖6份和麦芽糊精13份。
实施例5
本实施了公开了一种黄桃口味刺梨含片，其制备方法参考实施例1，其中，按质量分包括以下组分：
刺梨果干粉45份、刺梨根茎干粉50份、黄桃风味剂1份、褪黑素0.1 份、焦亚硫酸钠0.01份、生育酚0.2份、蔗糖5份和麦芽糊精7份。
对照例1
取能够制备45份刺梨果干粉的刺梨果肉，取能够制备50份刺梨根茎干粉的刺梨根茎，将上述刺梨果肉和刺梨根茎进行混合榨汁，得到刺梨原液。
对照例2
一种刺梨含片，取与对照例1相同质量的刺梨果肉和刺梨根茎在高温烘烤下干燥后进行磨粉，而后通过压片法将其压制成含片。
分别对上述实施例1～5以及对照例1和2中的SOD和抗坏血酸进行测试，其结果如下表所示，其中，抗坏血酸含量的测试方法可以参考标准《PN A75101-11-1990》，SOD的含量的测试方法可以采用现有的SOD测试盒，例如，上海语纯公司生物科技有限公司生产的SOD测试盒。
Figure RE-GDA0003038138170000051
Figure RE-GDA0003038138170000061
通过上表可以看出，本申请制作的黄桃口味刺梨含片，其中无论是抗坏血酸还是SOD相较于的衰减并不大，相较于直接对照例1制备的刺梨含片，本申请实施例中的黄桃口味刺梨含片中抗坏血酸和SOD均得到了充分的保护。
以上所述仅为本申请的较佳实施例，并不用以限制本申请，凡在本申请的精神和原则之内，所作的任何修改、等同替换、改进等，均应包含在本申请的保护范围之内。

Claims (9)

1.一种黄桃口味刺梨含片，其特征在于，按质量分包括以下组分：
刺梨果干粉40～60份、刺梨根茎干粉40～60份、黄桃风味剂1～5份、褪黑素0.1～0.4份、焦亚硫酸钠0.01～0.02份和生育酚0.1～1份。
2.如权利要求1所述的黄桃口味刺梨含片，其特征在于，按质量分数还包括：蔗糖5～10份和麦芽糊精5～20份。
3.如权利要求2所述的黄桃口味刺梨含片，其特征在于，按质量分包括以下组分：刺梨果干粉45～50份、刺梨根茎干粉50～55份、黄桃风味剂1～2份、褪黑素0.1～0.2份、焦亚硫酸钠0.01份、生育酚0.1～0.4份、蔗糖5～6份和麦芽糊精5～13份。
4.如权利要求3所述的黄桃口味刺梨含片，其特征在于，按质量分包括以下组分：刺梨果干粉45份、刺梨根茎干粉50份、黄桃风味剂1份、褪黑素0.1份、焦亚硫酸钠0.01份、生育酚0.2份、蔗糖5份和麦芽糊精7份。
5.一种黄桃口味刺梨含片的制备方法，其特征在于，包括以下步骤：
S1：取刺梨的果肉和刺梨的根茎进行冻干处理，得到40～60份的刺梨果干粉和40～60份的刺梨根茎干粉；
S2：按质量分称取1～5份的黄桃风味剂、0.1～0.4份的褪黑素、0.01～0.02份的焦亚硫酸钠、0.1～1份的生育酚、5～10份的蔗糖和5～20份的麦芽糊精，并与所述刺梨果干粉和所述刺梨根茎干粉进行混合制片，得到黄桃口味刺梨含片。
6.如权利要求5所述的黄桃口味刺梨含片的制备方法，其特征在于，所述步骤S1中，所述冻干处理包括以下步骤：
S101：将所述刺梨果肉或所述刺梨根茎研磨榨汁，而后过滤、离心收集液体得到提取液；
S102：将所述提取液降温至-30～-50℃，然后保持1～2h，得到所述预处理提取液；
S103：在真空条件下将所述预处理提取液升温至45～55℃，而后保持4～8h，得到所述刺梨果干粉或所述刺梨根茎干粉。
7.如权利要求6所述的黄桃口味刺梨含片的制备方法，其特征在于，所述步骤S103和所述步骤S102之间还包括步骤S102a：将所述预处理提取液于60～80Pa条件下加热至20～30℃。
8.如权利要求6所述的黄桃口味刺梨含片的制备方法，其特征在于，所述步骤S103中，所述真空条件为20～50Pa。
9.如权利要求6所述的黄桃口味刺梨含片的制备方法，其特征在于，所述步骤S102中，所述降温速率为0.4～0.6℃/min。
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