CN112970998A - Preparation method of gastrodia elata multifunctional effervescent tablets - Google Patents
Preparation method of gastrodia elata multifunctional effervescent tablets Download PDFInfo
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- CN112970998A CN112970998A CN201911278827.8A CN201911278827A CN112970998A CN 112970998 A CN112970998 A CN 112970998A CN 201911278827 A CN201911278827 A CN 201911278827A CN 112970998 A CN112970998 A CN 112970998A
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- effervescent tablet
- gastrodia elata
- rhizoma gastrodiae
- multifunctional
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- 239000007938 effervescent tablet Substances 0.000 title claims abstract description 94
- 241000305491 Gastrodia elata Species 0.000 title claims abstract description 66
- 238000002360 preparation method Methods 0.000 title claims abstract description 17
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 30
- 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 28
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 claims abstract description 14
- 229930003268 Vitamin C Natural products 0.000 claims abstract description 14
- 235000019154 vitamin C Nutrition 0.000 claims abstract description 14
- 239000011718 vitamin C Substances 0.000 claims abstract description 14
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 42
- 239000003795 chemical substances by application Substances 0.000 claims description 36
- 238000002791 soaking Methods 0.000 claims description 30
- 239000007884 disintegrant Substances 0.000 claims description 23
- 229920000858 Cyclodextrin Polymers 0.000 claims description 22
- 239000001116 FEMA 4028 Substances 0.000 claims description 22
- WHGYBXFWUBPSRW-FOUAGVGXSA-N beta-cyclodextrin Chemical compound OC[C@H]([C@H]([C@@H]([C@H]1O)O)O[C@H]2O[C@@H]([C@@H](O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O3)[C@H](O)[C@H]2O)CO)O[C@@H]1O[C@H]1[C@H](O)[C@@H](O)[C@@H]3O[C@@H]1CO WHGYBXFWUBPSRW-FOUAGVGXSA-N 0.000 claims description 22
- 235000011175 beta-cyclodextrine Nutrition 0.000 claims description 22
- 229960004853 betadex Drugs 0.000 claims description 22
- 239000011780 sodium chloride Substances 0.000 claims description 21
- 239000000796 flavoring agent Substances 0.000 claims description 20
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 18
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- 239000000463 material Substances 0.000 claims description 15
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- 238000000034 method Methods 0.000 claims description 14
- 239000007788 liquid Substances 0.000 claims description 10
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- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 claims description 6
- 239000002253 acid Substances 0.000 claims description 6
- 238000004140 cleaning Methods 0.000 claims description 6
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- 239000000843 powder Substances 0.000 claims description 6
- 238000007873 sieving Methods 0.000 claims description 6
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- PUQSUZTXKPLAPR-KSSYENDESA-N 4-(beta-D-Glucopyranosyloxy) benzyl alcohol Natural products O([C@H]1[C@H](O)[C@@H](O)[C@@H](O)[C@@H](CO)O1)c1ccc(CO)cc1 PUQSUZTXKPLAPR-KSSYENDESA-N 0.000 description 1
- RZVAJINKPMORJF-UHFFFAOYSA-N Acetaminophen Chemical compound CC(=O)NC1=CC=C(O)C=C1 RZVAJINKPMORJF-UHFFFAOYSA-N 0.000 description 1
- 206010010904 Convulsion Diseases 0.000 description 1
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- PUQSUZTXKPLAPR-NZEXEKPDSA-N helicidol Natural products O([C@H]1[C@H](O)[C@H](O)[C@@H](O)[C@@H](CO)O1)c1ccc(CO)cc1 PUQSUZTXKPLAPR-NZEXEKPDSA-N 0.000 description 1
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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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/40—Effervescence-generating compositions
-
- 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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
-
- 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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
- A23L2/60—Sweeteners
-
- 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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
- A23L2/68—Acidifying substances
-
- 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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
-
- 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
- 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
- A23L33/15—Vitamins
-
- 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
Abstract
The invention belongs to the field of food health care, and discloses a preparation method of a gastrodia elata multifunctional effervescent tablet, which comprises the following steps: s1 removing hemp, S2 removing bitter, S3 pulverizing, S4 removing wall, S5 concentrating, and S6 preparing effervescent tablet. The invention aims to provide a preparation method of a gastrodia elata multifunctional effervescent tablet, so that the gastrodia elata multifunctional effervescent tablet is high in nutritive value preservation, easy to absorb, good in taste, free of harmful chemical components and convenient to carry and eat by the majority of people; especially, the multifunctional rhizoma gastrodiae effervescent tablet has good stability under strong light and high temperature, can be taken with warm water, is convenient to swallow, and has the effects of enhancing memory and soothing the nerves due to the synergistic compatibility of the vitamin C and the rhizoma gastrodiae extract.
Description
Technical Field
The invention belongs to the field of food health care, and particularly relates to a preparation method of a gastrodia elata multifunctional effervescent tablet.
Background
Rhizoma Gastrodiae (Gastrodia elata Bl.) is a perennial herb of Gastrodia of Orchidaceae, has effects of suppressing hyperactive liver, calming endogenous wind and relieving spasm, and is mainly used for treating headache, giddiness, limb numbness, infantile convulsion, epilepsia tetany, and tetanus. However, the taste is slightly bitter and numb, which causes limitation in the sale process, and when the gastrodia elata is directly eaten, the nutrient substances in the gastrodia elata are not easy to be directly absorbed and digested by a few of people who spit cigarettes and chew the gastrodia elata, and are difficult to chew.
The effervescent tablet is a tablet which contains sodium bicarbonate and organic acid and can generate gas when meeting water to form effervescence. Which when thrown into water generates a large amount of bubbles and disintegrates in a short time. Has the advantages of rapid action, high bioavailability, and convenient carrying. Is especially suitable for children, the elderly and patients with difficulty in swallowing solid preparation.
At present, the processing method of the gastrodia elata is few, and the related research of preparing the effervescent tablet by taking the gastrodia elata as the raw material is not complete at present.
Therefore, the preparation method explores the processed product of the gastrodia elata which improves the taste of the gastrodia elata and is easier to absorb for eaters, so that the benefited people are wider. Develops a gastrodia tuber effervescent tablet for enhancing memory and soothing the nerves, enriches the market of the effervescent tablet, provides a beneficial flavor product for the health of the public and has good commercial prospect and social benefit.
Disclosure of Invention
The invention aims to provide a preparation method of a gastrodia elata multifunctional effervescent tablet, which has the advantages of high nutritional value storage, easy absorption, good taste, no harmful chemical components and convenience for carrying and eating by vast crowds, particularly has good stability under strong light and high temperature, can be taken with warm water and is convenient to swallow, and has the effects of enhancing memory and soothing the nerves due to the synergistic compatibility of vitamin C and a gastrodia elata extract.
In order to realize the purpose, the invention adopts the technical scheme that:
a method for preparing rhizoma Gastrodiae multifunctional effervescent tablet comprises the following steps:
s1, degummed: selecting and cleaning rhizoma gastrodiae, slicing, soaking rhizoma gastrodiae slices in sodium chloride solution for 10-60min, wherein the mass ratio of the rhizoma gastrodiae to the sodium chloride solution is 1: 4-9;
s2, debittering: soaking the rhizoma Gastrodiae tablet with beta-cyclodextrin solution at 35-55 deg.C for 10-60min, wherein the mass ratio of rhizoma Gastrodiae to beta-cyclodextrin solution is 1: 5-12;
s3, crushing: washing the rhizoma gastrodiae slices treated by the S2 with clear water, airing, crushing, and sieving with a 10-40 mesh sieve;
s4, removing wall: mixing the gastrodia elata powder treated by the step S3 with water according to a material-liquid ratio of 1g: 10-20 ml, adding cellulase, and extracting at 40-58 ℃ for 20-40 min, wherein the weight ratio of the cellulase to the gastrodia elata is 1.5-5%;
s5, concentrating: concentrating and drying the obtained extracting solution until the water content is less than or equal to 15 percent;
s6, preparing effervescent tablets: the extract processed by S5, the crushed and sieved vitamin C and auxiliary materials are uniformly mixed, dried and tabletted to prepare the effervescent tablet, the density of the effervescent tablet is more than or equal to 12kg/cm, and the weight content of the gastrodia elata extract in the gastrodia elata multifunctional effervescent tablet is 40-50%.
Further, in S1, 0.5% by mass concentration of NaCl solution is used for soaking the rhizoma gastrodiae slices for 60min, the soaking temperature is 45 ℃, and the mass ratio of the rhizoma gastrodiae to the NaCl solution is 1: 5.
further, S2 soaking the rhizoma gastrodiae slices in a beta-cyclodextrin solution with the mass concentration of 2% -2.5% for 50min at the soaking temperature of 45 ℃, wherein the mass ratio of the rhizoma gastrodiae to the beta-cyclodextrin solution is 1: 6.
further, the auxiliary materials comprise the following components in parts by weight: 1-5% of flavoring agent, 18-25% of disintegrating agent and 1-5% of lubricating agent.
Further, the disintegrating agent comprises an acid disintegrating agent and an alkaline disintegrating agent, wherein the acid disintegrating agent: the mass ratio of the alkaline disintegrating agent is 1-3: 1.
Further, the acidic disintegrating agent is edible citric acid, and the alkaline disintegrating agent is edible baking soda.
Further, the lubricant is polyethylene glycol 6000; the flavoring agent is xylitol.
Furthermore, the weight ratio of the cellulase to the rhizoma gastrodiae in the S4 is 2.4%, the extraction time is 36min, the extraction temperature is 51.5 ℃, and the feed-liquid ratio is 1g:16.5 ml.
Further, in the effervescent tablet of S5, the weight content of the gastrodia elata extract is 46%, and the alkaline disintegrant: the mass ratio of the acid disintegrant to the effervescent tablet is 1.26:1, the lubricant in the effervescent tablet is 2.6%, and the flavoring agent in the effervescent tablet is 1.8%. The invention has the beneficial effects that:
1. the gastrodia elata effervescent tablet is prepared by slicing the gastrodia elata, so that the gastrodia elata effervescent tablet is easy to obtain, simple in preparation process, easy to implement, low in cost and convenient to popularize in a large range, the commodity value of the gastrodia elata is improved, the unique flavor of the gastrodia elata and the health-care function of the gastrodia elata are combined, and various requirements of consumers can be met.
2. The invention improves the jumping brittleness, palatability and taste of the rhizoma gastrodiae effervescent tablet after removing the bitter and the hemp of the rhizoma gastrodiae tablet, and the addition amount, the extraction time and the extraction temperature of the cellulase have obvious improvement effect on the yield of the effective components of the rhizoma gastrodiae.
3. The active ingredients in the gastrodia elata extract are mixed with vitamin C and auxiliary materials and tabletted to prepare the effervescent tablet, the effervescent tablet is stable in properties, and particularly has good stability under strong light and high temperature.
4. The effervescent tablet can be taken with warm water, is convenient to swallow, and has the effects of enhancing memory and soothing the nerves due to the synergistic compatibility of the vitamin C and the gastrodia elata extract.
Detailed Description
The present invention is described in detail below for the purpose of better understanding technical solutions of the present invention by those skilled in the art, and the description of the present invention is only exemplary and explanatory and should not be construed as limiting the scope of the present invention in any way.
A method for preparing rhizoma Gastrodiae multifunctional effervescent tablet comprises the following steps:
s1, degummed: selecting and cleaning rhizoma gastrodiae, slicing, soaking rhizoma gastrodiae slices in sodium chloride solution for 10-60min, wherein the mass ratio of the rhizoma gastrodiae to the sodium chloride solution is 1: 4-9;
s2, debittering: soaking the rhizoma Gastrodiae tablet with beta-cyclodextrin solution at 35-55 deg.C for 10-60min, wherein the mass ratio of rhizoma Gastrodiae to beta-cyclodextrin solution is 1: 5-12;
s3, crushing: washing the rhizoma gastrodiae slices treated by the S2 with clear water, airing, crushing, and sieving with a 10-40 mesh sieve;
s4, removing wall: mixing the gastrodia elata powder treated by the step S3 with water according to a material-liquid ratio of 1g: 10-20 ml, adding cellulase, and extracting at 40-58 ℃ for 20-40 min, wherein the weight ratio of the cellulase to the gastrodia elata is 1.5-5%;
s5, concentrating: concentrating and drying the obtained extracting solution until the water content is less than or equal to 15 percent;
s6, preparing effervescent tablets: the extract processed by S5, the crushed and sieved vitamin C and auxiliary materials are uniformly mixed, dried and tabletted to prepare the effervescent tablet, the density of the effervescent tablet is more than or equal to 12kg/cm, and the weight content of the gastrodia elata extract in the gastrodia elata multifunctional effervescent tablet is 40-50%.
Preferably, in S1, 0.5% by mass concentration of NaCl solution is used for soaking the rhizoma gastrodiae slices for 60min, the soaking temperature is 45 ℃, and the mass ratio of the rhizoma gastrodiae to the NaCl solution is 1: 5.
preferably, S2 is to soak the rhizoma gastrodiae slices by using a beta-cyclodextrin solution with the mass concentration of 2-2.5%, the soaking time is 50min, the soaking temperature is 45 ℃, and the mass ratio of the rhizoma gastrodiae to the beta-cyclodextrin solution is 1: 6.
preferably, the auxiliary materials comprise the following components in parts by weight: 1-5% of flavoring agent, 18-25% of disintegrating agent and 1-5% of lubricating agent.
Preferably, the disintegrant comprises an acidic disintegrant and an alkaline disintegrant, the ratio of acidic disintegrant: the mass ratio of the alkaline disintegrating agent is 1-3: 1.
Preferably, the acidic disintegrating agent is edible citric acid, and the alkaline disintegrating agent is edible baking soda.
Preferably, the lubricant is polyethylene glycol 6000; the flavoring agent is xylitol.
Preferably, the weight ratio of the cellulase to the rhizoma gastrodiae in the S4 is 2.4%, the extraction time is 36min, the extraction temperature is 51.5 ℃, and the feed-liquid ratio is 1g:16.5 ml.
Preferably, in the effervescent tablet of S5, the content of the gastrodia elata extract is 46% by weight, and the content of the alkaline disintegrant is: the mass ratio of the acid disintegrant to the effervescent tablet is 1.26:1, the lubricant in the effervescent tablet is 2.6%, and the flavoring agent in the effervescent tablet is 1.8%.
Example 1
A method for preparing rhizoma Gastrodiae multifunctional effervescent tablet comprises the following steps:
s1, degummed: selecting and cleaning rhizoma gastrodiae, slicing, soaking rhizoma gastrodiae slices in sodium chloride solution for 10min, wherein the mass ratio of the rhizoma gastrodiae to the sodium chloride solution is 1: 4;
s2, debittering: soaking the rhizoma gastrodiae slices for 10min by using a beta-cyclodextrin solution, wherein the soaking temperature is 35 ℃, and the mass ratio of the rhizoma gastrodiae to the beta-cyclodextrin solution is 1: 5;
s3, crushing: washing the gastrodia elata slices treated by the step S2 with clear water, airing, crushing, and sieving with a 10-mesh sieve;
s4, removing wall: mixing the rhizoma gastrodiae powder treated by the S3 with water according to a feed-liquid ratio of 1g to 10ml, adding cellulase, and extracting at 40 ℃ for 20min, wherein the weight ratio of the cellulase to the rhizoma gastrodiae is 1.5%;
s5, concentrating: concentrating and drying the obtained extracting solution to reach the water content of 15%;
s6, preparing effervescent tablets: the extract processed by the S5, the crushed and sieved vitamin C and auxiliary materials are uniformly mixed, dried and tabletted to prepare the effervescent tablet, the density of the effervescent tablet is 12kg/cm, and the weight content of the gastrodia elata extract in the gastrodia elata multifunctional effervescent tablet is 40%.
Soaking the gastrodia elata slices by using a NaCl solution with the mass concentration of 0.6% in S1; s2, soaking the gastrodia elata slices by using a beta-cyclodextrin solution with the mass concentration of 2%; the auxiliary materials comprise the following components in percentage by weight: flavoring agent 1, disintegrating agent 18% and lubricant 1%.
The disintegrant comprises an acidic disintegrant and an alkaline disintegrant, wherein the acidic disintegrant is: the mass ratio of the alkaline disintegrating agent is 1: 1. The acidic disintegrating agent is edible citric acid, and the alkaline disintegrating agent is edible baking soda. The lubricant is polyethylene glycol 6000; the flavoring agent is xylitol.
Example 2
A method for preparing rhizoma Gastrodiae multifunctional effervescent tablet comprises the following steps:
s1, degummed: selecting and cleaning rhizoma gastrodiae, slicing, soaking rhizoma gastrodiae slices in sodium chloride solution for 60min, wherein the mass ratio of the rhizoma gastrodiae to the sodium chloride solution is 1: 9;
s2, debittering: soaking the rhizoma gastrodiae slices for 60min by using a beta-cyclodextrin solution, wherein the soaking temperature is 55 ℃, and the mass ratio of the rhizoma gastrodiae to the beta-cyclodextrin solution is 1: 12;
s3, crushing: washing the gastrodia elata slices treated by the step S2 with clear water, airing, crushing, and sieving with a 40-mesh sieve;
s4, removing wall: mixing the rhizoma gastrodiae powder treated by the S3 with water according to a feed-liquid ratio of 1g to 20ml, adding cellulase, and extracting at 58 ℃ for 40min, wherein the weight ratio of the cellulase to the rhizoma gastrodiae is 5%;
s5, concentrating: concentrating the obtained extractive solution, and drying to water content of 10%;
s6, preparing effervescent tablets: the extract processed by the S5, the crushed and sieved vitamin C and auxiliary materials are uniformly mixed, dried and tabletted to prepare the effervescent tablet, the density of the effervescent tablet is 14kg/cm, and the weight content of the gastrodia elata extract in the gastrodia elata multifunctional effervescent tablet is 50%.
Soaking the gastrodia elata slices by using a NaCl solution with the mass concentration of 0.4% in S1; s2, soaking the gastrodia elata slices by using a beta-cyclodextrin solution with the mass concentration of 2.5%; the auxiliary materials comprise the following components in percentage by weight: 5% of flavoring agent, 25% of disintegrating agent and 5% of lubricating agent. The disintegrant comprises an acidic disintegrant and an alkaline disintegrant, wherein the acidic disintegrant is: the mass ratio of the alkaline disintegrating agent is 3: 1. The acidic disintegrating agent is edible citric acid, and the alkaline disintegrating agent is edible baking soda. The lubricant is polyethylene glycol 6000; the flavoring agent is xylitol.
Example 3
A method for preparing rhizoma Gastrodiae multifunctional effervescent tablet comprises the following steps:
s1, degummed: selecting and cleaning rhizoma Gastrodiae, and slicing; in S1, 0.5% NaCl solution is used for soaking the rhizoma gastrodiae slices for 60min at 45 ℃, and the mass ratio of the rhizoma gastrodiae to the NaCl solution is 1: 5.
s2, debittering: soaking the gastrodia elata slices for 50min by using a beta-cyclodextrin solution, wherein S2 uses a beta-cyclodextrin solution with the mass concentration of 2.3% to soak the gastrodia elata slices, the soaking temperature is 45 ℃, and the mass ratio of the gastrodia elata to the beta-cyclodextrin solution is 1: 6.
s3, crushing: washing the rhizoma gastrodiae slices treated by the S2 with clear water, airing, crushing, and sieving with a 10-40 mesh sieve;
s4, removing wall: and mixing the gastrodia elata powder treated by the step S3 with water according to a feed-liquid ratio of 1g: 10-20 ml, adding cellulase, wherein the weight ratio of the cellulase to the gastrodia elata in the step S4 is 2.4%, extracting for 36min at the temperature of 51.5 ℃, and the feed-liquid ratio is 1g:16.5 ml.
S5, concentrating: concentrating and drying the obtained extracting solution until the water content is less than or equal to 15 percent; s5, the weight content of the rhizoma gastrodiae extract in the effervescent tablet is 46%, and the weight content of the alkaline disintegrating agent: the mass ratio of the acid disintegrant to the effervescent tablet is 1.26:1, the lubricant in the effervescent tablet is 2.6%, and the flavoring agent in the effervescent tablet is 1.8%.
S6, preparing effervescent tablets: the extract processed by S5, the crushed and sieved vitamin C and auxiliary materials are uniformly mixed, dried and tabletted to prepare the effervescent tablet, the density of the effervescent tablet is 13kg/cm, and the weight content of the gastrodia elata extract in the gastrodia elata multifunctional effervescent tablet is 45%.
The auxiliary materials comprise the following components in percentage by weight: 1.8% of flavoring agent, 20% of disintegrating agent and 2.6% of lubricating agent. The disintegrant comprises an acidic disintegrant and an alkaline disintegrant, wherein the acidic disintegrant is: the mass ratio of the alkaline disintegrating agent is 1-3: 1. The acidic disintegrating agent is edible citric acid, and the alkaline disintegrating agent is edible baking soda. The lubricant is polyethylene glycol 6000; the flavoring agent is xylitol.
Comparative example 1
This comparative example was without vitamin C and was otherwise the same as example 3.
Comparative example 2
Vitamin C is not added in the comparative example, and the density of the effervescent tablet is 6 kg/cm. The rest of the procedure was the same as in example 3.
Comparative example 3
In the comparative example, the auxiliary materials comprise the following components in parts by weight: 6% of flavoring agent, 14% of disintegrating agent and 0.5% of lubricating agent. An acidic disintegrating agent: the mass ratio of the alkaline disintegrating agent is 4: 1. The rest of the procedure was the same as in example 3.
Comparative example 4
In this comparative example, the sodium chloride solution and the β -cyclodextrin solution were not added to treat the gastrodia elata slices, and the rest was the same as in example 3.
Stability test
1) Experiment of intense light
The effervescent tablets prepared in examples 1 to 3 and comparative examples 1 to 2 and a commercial control group of the commercial rhizoma gastrodiae effervescent tablet are respectively placed for 20 days under the condition of the illumination intensity of 5000LX, samples are respectively taken for 0 day, 10 days and 20 days, after the effervescent tablets are brewed with warm water, the dispersibility, the sedimentation volume ratio, the properties and the content of the effervescent tablets are examined to be changed, and the results are shown in table 1. The dispersibility adopts a solution dispersibility scoring system, the full score is 5, the solution layering is 2, the effervescent tablet is not directly dissolved when being put into warm water, and the precipitation is 0.
Table 1 results of hard light experiments of effervescent tablets prepared in examples 1 to 3 and comparative examples 1 to 2.
As can be seen from Table 1, compared with comparative examples 1-2, the dispersibility, the sedimentation volume ratio, the properties and the content of the effervescent tablets prepared in examples 1-3 are not significantly changed after 10 and 20 days under the strong light condition, which shows that the effervescent tablets prepared in examples 1-3 have good quality stability under the strong light condition.
2) High temperature test
Taking a proper amount of the gastrodin sustained-release dry suspension prepared in the examples 1 to 4 and the comparative example 1, observing the suspension for 20 days under the conditions of humidity of 40 ℃ and humidity of 60 ℃, respectively sampling the suspension for 0 day, 10 days and 20 days, and observing the change of the sedimentation volume ratio, the redispersibility, the property, the release degree and the content after brewing the suspension with warm water, wherein the results are shown in table 2.
Table 2 high temperature test results of the effervescent tablets prepared in examples 1 to 3 and comparative examples 1 to 2.
As can be seen from table 2, compared with comparative examples 1 and 2, the rhizoma gastrodiae effervescent tablets prepared in examples 1 to 3 have no significant changes in dispersibility, sedimentation volume ratio, properties and content after 20 days at 40 ℃ and 60 ℃, which indicates that the rhizoma gastrodiae effervescent tablets prepared in examples 1 to 3 have good quality stability at high temperature.
Test example 1
Measurement of the index: sensory evaluation was performed by 10 professionals who underwent sensory evaluation training, and color, taste, and smell were scored separately (each index was fully divided into 10 points), and finally an average was taken.
Shelf life was determined by accelerated experiments, i.e. samples were stored in two thermostats at 5 ℃ and 37 ℃ respectively, with 5 ℃ samples as control and 35 ℃ samples as environmentally destructive samples. The samples were subjected to sensory evaluation (microbiological, colour, taste and odour) every 5 days or so. When the sample at 35 ℃ has a larger difference or an unacceptable difference compared with the sample at 5 ℃, the experiment is stopped, and the shelf life of the product is determined by multiplying the storage time of the sample at 35 ℃ by 3.
Table 3 shows the comparison results of color, taste, smell and shelf life of the rhizoma gastrodiae effervescent tablets.
The result of the test example 1 shows that the quality guarantee period of the rhizoma gastrodiae effervescent tablet is prolonged due to the ingredient proportion of the auxiliary materials; the ingredient proportion of the auxiliary materials and the debitterizing and detumescence treatment of the gastrodia elata improve the color, taste and flavor of the drink and prolong the shelf life.
Test example 2
At present, 140 sub-healthy persons with hypomnesis are specially selected to be between 40 and 50 years old, 140 sub-healthy persons with over-mental stress and poor sleep are specially selected to be between 40 and 50 years old, the sub-healthy persons are averagely divided into 12 groups of 20 persons, wherein the experimental groups 1 to 3 are respectively drunk by the rhizoma gastrodiae effervescent tablets prepared in the embodiments 1 to 3 with warm water, and 200ml of the rhizoma gastrodiae effervescent tablets are taken every day. In comparative example groups 1-2, the rhizoma gastrodiae effervescent tablets prepared in examples 1-2 were taken with warm water, and 200ml per day was taken. The vitamin C effervescent tablet is administered with warm water, and is administered 200ml per day. The control group 1 was administered 2 capsules daily, using a commercially available brain-invigorating capsule as a control. The vitamin C effervescent tablet is administered with warm water, and is administered 200ml per day. The control group 2 is administered with tranquilizing health tablet as control for a long time, 2 tablets per day. And the treatment effect of the patients was observed and counted at 1 month, 3 months and 6 months, respectively, as shown in table 4.
Table 4: and evaluating the diet therapy effect of the sub-healthy people with memory decline.
Table 5: and evaluating the food therapy effect of the sub-health people with excessive mental stress and poor sleep.
As can be seen from the above table, in the experimental groups 1 to 5, the sub-health patients who have undergone dietary therapy by using the gastrodia tuber effervescent tablets prepared in examples 19 to 23 have greatly improved memory decline and insomnia conditions, and the gastrodia tuber effervescent tablets of the present invention have an effective rate of 90% or more for the sub-health patients, and the effect of the gastrodia tuber effervescent tablets is far higher than that of the commercially available products.
It should be noted that, in this document, the terms "comprises," "comprising," or any other variation thereof, are intended to cover a non-exclusive inclusion, such that a process, method, article, or apparatus that comprises a list of elements does not include only those elements but may include other elements not expressly listed or inherent to such process, method, article, or apparatus.
The principles and embodiments of the present invention are explained herein using specific examples, which are presented only to assist in understanding the method and its core concepts of the present invention. The foregoing is only a preferred embodiment of the present invention, and it should be noted that there are objectively infinite specific structures due to the limited character expressions, and it will be apparent to those skilled in the art that a plurality of modifications, decorations or changes may be made without departing from the principle of the present invention, and the technical features described above may be combined in a suitable manner; such modifications, variations, combinations, or adaptations of the invention using its spirit and scope, as defined by the claims, may be directed to other uses and embodiments.
Claims (9)
1. The preparation method of the gastrodia elata multifunctional effervescent tablet is characterized by comprising the following steps of:
s1, degummed: selecting and cleaning rhizoma gastrodiae, slicing, soaking rhizoma gastrodiae slices in sodium chloride solution for 10-60min, wherein the mass ratio of the rhizoma gastrodiae to the sodium chloride solution is 1: 4-9;
s2, debittering: soaking the rhizoma Gastrodiae tablet with beta-cyclodextrin solution at 35-55 deg.C for 10-60min, wherein the mass ratio of rhizoma Gastrodiae to beta-cyclodextrin solution is 1: 5-12;
s3, crushing: washing the rhizoma gastrodiae slices treated by the S2 with clear water, airing, crushing, and sieving with a 10-40 mesh sieve;
s4, removing wall: mixing the gastrodia elata powder treated by the step S3 with water according to a material-liquid ratio of 1g: 10-20 ml, adding cellulase, and extracting at 40-58 ℃ for 20-40 min, wherein the weight ratio of the cellulase to the gastrodia elata is 1.5-5%;
s5, concentrating: concentrating and drying the obtained extracting solution until the water content is less than or equal to 15 percent;
s6, preparing effervescent tablets: mixing the extract processed by S5 with pulverized and sieved vitamin C and adjuvants, drying, and tabletting to obtain effervescent tablet with density of not less than 12kg/cm2The weight content of the gastrodia elata extract in the gastrodia elata multifunctional effervescent tablet is 40-50%.
2. The preparation method of the multifunctional rhizoma gastrodiae effervescent tablet as claimed in claim 1, wherein S2 is prepared by soaking the rhizoma gastrodiae tablet in a beta-cyclodextrin solution with a mass concentration of 2% -2.5% for 50min at 45 ℃, wherein the mass ratio of the rhizoma gastrodiae to the beta-cyclodextrin solution is 1: 6.
3. the preparation method of the multifunctional rhizoma gastrodiae effervescent tablet as claimed in claim 1, wherein in S1, a NaCl solution with a mass concentration of 0.5% is used for soaking the rhizoma gastrodiae tablet for 60min at a soaking temperature of 45 ℃, and the mass ratio of the rhizoma gastrodiae to the NaCl solution is 1: 5.
4. the preparation method of the multifunctional effervescent tablet of gastrodia elata as claimed in claim 1, wherein the auxiliary materials comprise the following components in parts by weight: 1-5% of flavoring agent, 18-25% of disintegrating agent and 1-5% of lubricating agent.
5. The preparation method of the multi-functional effervescent tablet of gastrodia elata as claimed in claim 4, wherein the disintegrating agent comprises an acidic disintegrating agent and an alkaline disintegrating agent, wherein the acidic disintegrating agent: the mass ratio of the alkaline disintegrating agent is 1-3: 1.
6. The preparation method of the multi-functional effervescent tablet of gastrodia elata as claimed in claim 5, wherein the acidic disintegrating agent is edible citric acid and the alkaline disintegrating agent is edible baking soda.
7. The method for preparing the multifunctional effervescent tablet of gastrodia elata according to claim 4, wherein the lubricant is polyethylene glycol 6000; the flavoring agent is xylitol.
8. The preparation method of the multifunctional effervescent tablet of gastrodia elata as claimed in any one of claims 1-7, wherein the weight ratio of cellulase to gastrodia elata in S4 is 2.4%, the extraction time is 36min, the extraction temperature is 51.5 ℃, and the material-liquid ratio is 1g:16.5 ml.
9. The preparation method of the multi-functional effervescent tablet of gastrodia elata according to claim 7, wherein the weight content of gastrodia elata extract in the effervescent tablet in S5 is 46%, and the alkaline disintegrant: the mass ratio of the acid disintegrant to the effervescent tablet is 1.26:1, the lubricant in the effervescent tablet is 2.6%, and the flavoring agent in the effervescent tablet is 1.8%.
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