CN115251273A - Mandarin duck rattan effervescent tablet and preparation method thereof - Google Patents
Mandarin duck rattan effervescent tablet and preparation method thereof Download PDFInfo
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- CN115251273A CN115251273A CN202210962531.3A CN202210962531A CN115251273A CN 115251273 A CN115251273 A CN 115251273A CN 202210962531 A CN202210962531 A CN 202210962531A CN 115251273 A CN115251273 A CN 115251273A
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- acid
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- dextrin
- chrysanthemum
- soluble starch
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- 239000007938 effervescent tablet Substances 0.000 title claims abstract description 81
- 241000272520 Aix galericulata Species 0.000 title claims abstract description 48
- 238000002360 preparation method Methods 0.000 title claims abstract description 37
- 241000345998 Calamus manan Species 0.000 title claims abstract description 30
- 235000012950 rattan cane Nutrition 0.000 title claims abstract description 30
- 239000000203 mixture Substances 0.000 claims abstract description 83
- 241000723353 Chrysanthemum Species 0.000 claims abstract description 77
- 235000007516 Chrysanthemum Nutrition 0.000 claims abstract description 77
- 235000001368 chlorogenic acid Nutrition 0.000 claims abstract description 62
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- PZIRUHCJZBGLDY-UHFFFAOYSA-N Caffeoylquinic acid Natural products CC(CCC(=O)C(C)C1C(=O)CC2C3CC(O)C4CC(O)CCC4(C)C3CCC12C)C(=O)O PZIRUHCJZBGLDY-UHFFFAOYSA-N 0.000 claims abstract description 61
- CWVRJTMFETXNAD-KLZCAUPSSA-N Neochlorogenin-saeure Natural products O[C@H]1C[C@@](O)(C[C@@H](OC(=O)C=Cc2ccc(O)c(O)c2)[C@@H]1O)C(=O)O CWVRJTMFETXNAD-KLZCAUPSSA-N 0.000 claims abstract description 61
- CWVRJTMFETXNAD-JUHZACGLSA-N chlorogenic acid Chemical compound O[C@@H]1[C@H](O)C[C@@](O)(C(O)=O)C[C@H]1OC(=O)\C=C\C1=CC=C(O)C(O)=C1 CWVRJTMFETXNAD-JUHZACGLSA-N 0.000 claims abstract description 61
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- 238000000605 extraction Methods 0.000 claims description 30
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- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 29
- UIIMBOGNXHQVGW-DEQYMQKBSA-M Sodium bicarbonate-14C Chemical compound [Na+].O[14C]([O-])=O UIIMBOGNXHQVGW-DEQYMQKBSA-M 0.000 claims description 27
- 239000000341 volatile oil Substances 0.000 claims description 25
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- 238000000643 oven drying Methods 0.000 claims description 2
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- 239000002994 raw material Substances 0.000 abstract description 2
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- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 description 6
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- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 description 4
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- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-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
- 229910052925 anhydrite Inorganic materials 0.000 description 2
- OSGAYBCDTDRGGQ-UHFFFAOYSA-L calcium sulfate Chemical compound [Ca+2].[O-]S([O-])(=O)=O OSGAYBCDTDRGGQ-UHFFFAOYSA-L 0.000 description 2
- 239000001569 carbon dioxide Substances 0.000 description 2
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- 239000003651 drinking water Substances 0.000 description 2
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- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 description 1
- 102100036441 Amyloid-beta A4 precursor protein-binding family A member 2 Human genes 0.000 description 1
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- 241000208828 Caprifoliaceae Species 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-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
- 208000015220 Febrile disease Diseases 0.000 description 1
- ZUKLFFYDSALIQW-MSUKCBDUSA-N Iridoid glycoside Chemical compound [H][C@]12CC[C@H](C(O)=O)[C@@]1([H])[C@H](OC1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O)OC=C2 ZUKLFFYDSALIQW-MSUKCBDUSA-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
- 229930003268 Vitamin C Natural products 0.000 description 1
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- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 description 1
- 230000004075 alteration Effects 0.000 description 1
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- 239000011230 binding agent Substances 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
- 235000015165 citric acid Nutrition 0.000 description 1
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- 238000009472 formulation Methods 0.000 description 1
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- 238000002844 melting Methods 0.000 description 1
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- 229910000029 sodium carbonate Inorganic materials 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
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- 239000011975 tartaric acid Substances 0.000 description 1
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- VZCYOOQTPOCHFL-UHFFFAOYSA-N trans-butenedioic acid Natural products OC(=O)C=CC(O)=O VZCYOOQTPOCHFL-UHFFFAOYSA-N 0.000 description 1
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- 235000019154 vitamin C Nutrition 0.000 description 1
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- 150000003722 vitamin derivatives Chemical class 0.000 description 1
Images
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
- A23L2/385—Concentrates of non-alcoholic beverages
- A23L2/39—Dry 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
- A23L2/56—Flavouring or bittering agents
-
- 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
- A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
- A23L21/20—Products from apiculture, e.g. royal jelly or pollen; Substitutes therefor
- A23L21/25—Honey; Honey substitutes
-
- 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
- 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 discloses mandarin duck rattan effervescent decoction pieces and a preparation method thereof, belonging to the technical field of effervescent tablet preparation, wherein the mandarin duck rattan effervescent decoction pieces are prepared from the following components in parts by mass: 6.5-7.0 parts of acid-base mixture, 1-2 parts of honey, 0.5-1.5 parts of chlorogenic acid, 0.5-1.5 parts of mint and 1.0-2.0 parts of chrysanthemum. The invention takes honeysuckle as raw material to extract chlorogenic acid, and then prepares mandarin duck rattan effervescent tablet with acid-base mixture, honey, mint and chrysanthemum, and the prepared effervescent tablet has stable shape.
Description
Technical Field
The invention relates to the technical field of effervescent tablet preparation, in particular to mandarin duck vine effervescent tablets and a preparation method thereof.
Background
An effervescent tablet is a tablet containing an effervescent disintegrant. The effervescent tablet is dry and contains no moisture, and the two substances in the effervescent disintegrant can not react without ionization; however, when the effervescent tablet is put into water, the two substances have acid-base reaction to generate a large amount of carbon dioxide, so that the tablet is rapidly disintegrated and melted, and sometimes, the tablet rolls up and down in the water due to bubbles generated by disintegration, and the disintegration and the melting of the tablet are accelerated. The carbon dioxide generated when the tablet disintegrates is partially dissolved in the drinking water, so that the drinking water has the aesthetic feeling like soda water when being drunk in the mouth.
Unlike the general dissolving medicine, it is an effervescent disintegrating substance comprising acid, alkali, citric acid, malic acid, boric acid, tartaric acid, fumaric acid, inorganic mineral acid (hydrochloric acid), etc.; sodium bicarbonate and sodium carbonate and mixtures of both are common sources of alkalinity. The disintegrant component in effervescent tablet is mainly citric acid, and is colorless, translucent, white or white crystal at room temperature, and has slight deliquescence in humid air. It may exist in the form of anhydrite or monohydrate: anhydrite is formed when citric acid crystallizes from hot water; when crystallized in cold water, a monohydrate is formed. The effervescent tablet contains effervescent disintegrant, and adjuvants such as binder, lubricant and other auxiliary materials.
The effervescent tablets on the market at present are all vitamin effervescent tablets basically used for supplementing vitamins required by human bodies, and CN103083276B discloses a rapidly disintegrating vitamin C effervescent tablet and a preparation method thereof.
The mandarin duck rattan is also named as honeysuckle, has high medicinal value, is distributed in every part of the south and the north of China, is a dry flower bud or a flower which is just bloomed of honeysuckle of Caprifoliaceae, has sweet and cold nature and flavor, is fragrant in smell, clears heat by the sweet and cold without hurting the stomach, can eliminate pathogenic factors by penetrating the fragrance, and can be used for various febrile diseases. The honeysuckle flower contains rich functional components. At present, functional components separated from honeysuckle flower mainly comprise volatile oil, organic acid, flavonoid, iridoid glycoside, triterpenoid saponin and the like. However, the preparation of honeysuckle effervescent tablets is rarely related in the market. In addition, in the preparation process, if water molecules exist in the formula, citric acid can react with the water molecules violently, so that the shape of the effervescent tablet is unstable.
Disclosure of Invention
Aiming at the problems, the invention provides a mandarin duck rattan effervescent tablet which is prepared by extracting honeysuckle as a raw material to obtain chlorogenic acid, and then mixing the chlorogenic acid with an acid-base mixture, honey, mint and chrysanthemum, wherein the prepared effervescent tablet is stable in shape.
The invention aims to provide an effervescence decoction piece of mandarin duck rattan, which is prepared from the following components in percentage by mass:
6.5-7.0 parts of acid-base mixture, 1-2 parts of honey, 0.5-1.5 parts of chlorogenic acid, 0.5-1.5 parts of mint and 1.0-2.0 parts of chrysanthemum.
Preferably, the acid-base mixture consists of the following components in parts by mass; 1.5-4.5 parts of citric acid, 1.5-4.5 parts of sodium bicarbonate, 3.0-6.0 parts of dextrin and 0.4-1.0 part of soluble starch.
Preferably, the preparation method of the acid-base mixture comprises the following steps:
uniformly mixing citric acid, dextrin II and soluble starch II to obtain acid granules;
and 3, uniformly mixing the acid granules and the alkali granules according to the example 1:1 to obtain the acid-base mixture.
Preferably, the chlorogenic acid is extracted from honeysuckle; the preparation method comprises the following steps:
pulverizing flos Lonicerae, and micronizing to obtain flos Lonicerae powder;
extracting flos Lonicerae powder with ethanol at 50-90 deg.C under reflux twice, filtering, coagulating, cooling, and drying to obtain chlorogenic acid.
Preferably, the first and second liquid crystal materials are, the proportion of ethanol to honeysuckle flower is 15-35ml:1g, and the extraction time is 30-60min.
Preferably, the coagulation treatment method is: mixing the extracts obtained by suction filtration, and performing rotary evaporation at 50 deg.C until ethanol is completely volatilized.
Preferably, the cooling treatment method comprises: freeze-drying the concentrate obtained after rotary evaporation at 3-4 ℃ for 3.5-4h, then carrying out centrifugal treatment to obtain supernatant and precipitate, washing the precipitate, carrying out centrifugation to obtain secondary supernatant, and mixing the supernatant and the secondary supernatant to fix the volume for later use.
Preferably, the drying treatment method is as follows: freezing the supernatant at 4-5 deg.C for 30-40min, and oven drying at 45-60 deg.C to obtain chlorogenic acid.
The second purpose of the invention is to provide a preparation method of the mandarin duck rattan effervescent tablet, which comprises the following steps:
putting herba Menthae into a distillation flask, adding water, and extracting at 95-100 deg.C for 6 hr to obtain herba Menthae volatile oil;
and step 3, adding honey, chlorogenic acid, chrysanthemum powder and mint volatile oil into the acid-base mixture, uniformly mixing, and then pressing and forming to obtain the mandarin duck vine effervescent tablet.
Compared with the prior art, the invention has the following beneficial effects:
the effervescence decoction pieces of Mandarin duck rattan provided by the invention have yellow appearance, have the fragrance of honeysuckle and mint, can be well dissolved, have golden color, have faint scent taste and are slightly sweet to the mouth, and meanwhile, the efficacy of chlorogenic acid has the effects of cooling and reducing internal heat. When the mandarin duck rattan effervescent tablet is prepared, due to the existence of citric acid, if water molecules exist in the formula, the citric acid can react with the water molecules violently, so that the character of the effervescent tablet is unstable.
At present, the compound effervescent tablet is not available in the market, and the product can enable people to conveniently and effectively take the effective components of the honeysuckle, so the effervescent tablet has great development significance. When the finished effervescent tablet is dissolved in water, a large amount of bubbles and required components can be released, the effervescent tablet can be dissolved in a short time, and the final compound effervescent tablet is developed and developed to obtain the required effect.
Drawings
FIG. 1 is a flow chart of Mandarin duck vine effervescent tablet preparation;
FIG. 2 shows the effect of chlorogenic acid addition on the taste of effervescent tablets;
FIG. 3 shows the effect of the mint addition on the mouthfeel of effervescent tablets;
fig. 4 shows the influence of the addition amount of chrysanthemum on the taste of the effervescent tablet.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the drawings in the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
Example 1
The embodiment provides a preparation method of an acid-base mixture, which specifically comprises the following steps:
weighing 1.5g of citric acid, 1.5g of sodium bicarbonate, 4.0g of dextrin and 1.0g of soluble starch according to the following mass parts; wherein, the dextrin is evenly divided into dextrin I and dextrin II, and the soluble starch is evenly divided into soluble starch I and soluble starch II;
uniformly mixing citric acid, dextrin II and soluble starch II to obtain acid granules;
and 3, uniformly mixing the acid granules and the alkali granules according to the proportion of 1:1 to obtain the acid-base mixture.
Example 2
The embodiment provides a preparation method of an acid-base mixture, which specifically comprises the following steps:
weighing 2.5g of citric acid, 2.5g of sodium bicarbonate, 4.0g of dextrin and 1.0g of soluble starch in parts by weight; wherein, the dextrin is evenly divided into dextrin I and dextrin II, and the soluble starch is evenly divided into soluble starch I and soluble starch II;
uniformly mixing citric acid, dextrin II and soluble starch II to obtain acid granules;
and step 3, uniformly mixing the acid granules and the alkali granules according to the proportion of 1:1 to obtain an acid-base mixture.
Example 3
The embodiment provides a preparation method of an acid-base mixture, which specifically comprises the following steps:
weighing 3.5g of citric acid, 3.5g of sodium bicarbonate, 4.0g of dextrin and 1.0g of soluble starch according to the following mass parts; wherein, the dextrin is evenly divided into dextrin I and dextrin II, and the soluble starch is evenly divided into soluble starch I and soluble starch II;
uniformly mixing citric acid, dextrin II and soluble starch II to obtain acid granules;
and 3, uniformly mixing the acid granules and the alkali granules according to the proportion of 1:1 to obtain the acid-base mixture.
Example 4
The embodiment provides a preparation method of an acid-base mixture, which comprises the following steps:
weighing 4.5g of citric acid, 4.5g of sodium bicarbonate, 4.0g of dextrin and 1.0g of soluble starch according to the following mass parts; wherein, the dextrin is evenly divided into dextrin I and dextrin II, and the soluble starch is evenly divided into soluble starch I and soluble starch II;
uniformly mixing citric acid, dextrin II and soluble starch II to obtain acid granules;
and 3, uniformly mixing the acid granules and the alkali granules according to the proportion of 1:1 to obtain the acid-base mixture.
TABLE 1 Effect of citric acid addition on disintegration Effect
Table 1 shows that when the amount of citric acid and sodium hydrogen carbonate added is 4.5g, the bubbles generated at this time are rapid and uniform, and a large number of bubbles can be released in a suitable time.
Example 5
The embodiment provides a preparation method of an acid-base mixture, which specifically comprises the following steps:
weighing 4.5g of citric acid, 4.5g of sodium bicarbonate, 3g of dextrin and 1.0g of soluble starch according to the following mass parts; wherein, the dextrin is evenly divided into dextrin I and dextrin II, and the soluble starch is evenly divided into soluble starch I and soluble starch II;
uniformly mixing citric acid, dextrin II and soluble starch II to obtain acid granules;
and 3, uniformly mixing the acid granules and the alkali granules according to the proportion of 1:1 to obtain the acid-base mixture.
Example 6
The embodiment provides a preparation method of an acid-base mixture, which specifically comprises the following steps:
weighing 4.5g of citric acid, 4.5g of sodium bicarbonate, 5g of dextrin and 1.0g of soluble starch according to the following mass parts; wherein, the dextrin is evenly divided into dextrin I and dextrin II, and the soluble starch is evenly divided into soluble starch I and soluble starch II;
uniformly mixing citric acid, dextrin II and soluble starch II to obtain acid granules;
and step 3, uniformly mixing the acid granules and the alkali granules according to the proportion of 1:1 to obtain an acid-base mixture.
Example 7
The embodiment provides a preparation method of an acid-base mixture, which specifically comprises the following steps:
weighing 4.5g of citric acid, 4.5g of sodium bicarbonate, 6g of dextrin and 1.0g of soluble starch according to the following mass parts; wherein, the dextrin is evenly divided into dextrin I and dextrin II, and the soluble starch is evenly divided into soluble starch I and soluble starch II;
uniformly mixing citric acid, dextrin II and soluble starch II to obtain acid granules;
and step 3, uniformly mixing the acid granules and the alkali granules according to the proportion of 1:1 to obtain an acid-base mixture.
TABLE 2 influence of dextrin addition on effervescent tablets
As can be seen from the data in Table 2, when equal proportions of water are added, it is found that when the amount of dextrin is 2.0g, the viscosity of the effervescent tablet is just proper, and the effervescent tablet is not too viscous and too loose, and it is noted that 2.0 is the amount of granules made from acid or alkali, and the amount of dextrin is 4.0g after the two are mixed together, and the viscosity is the best.
Example 8
The embodiment provides a preparation method of an acid-base mixture, which specifically comprises the following steps:
weighing 4.5g of citric acid, 4.5g of sodium bicarbonate, 4.0g of dextrin and 0.4g of soluble starch according to the following mass parts; wherein, the dextrin is evenly divided into dextrin I and dextrin II, and the soluble starch is evenly divided into soluble starch I and soluble starch II;
uniformly mixing citric acid, dextrin II and soluble starch II to obtain acid granules;
and step 3, uniformly mixing the acid granules and the alkali granules according to the proportion of 1:1 to obtain an acid-base mixture.
Example 9
The embodiment provides a preparation method of an acid-base mixture, which comprises the following steps:
weighing 4.5g of citric acid, 4.5g of sodium bicarbonate, 4.0g of dextrin and 0.6g of soluble starch according to the following mass parts; wherein, the dextrin is evenly divided into dextrin I and dextrin II, and the soluble starch is evenly divided into soluble starch I and soluble starch II;
uniformly mixing citric acid, dextrin II and soluble starch II to obtain acid granules;
and 3, uniformly mixing the acid granules and the alkali granules according to the proportion of 1:1 to obtain the acid-base mixture.
Example 10
The embodiment provides a preparation method of an acid-base mixture, which specifically comprises the following steps:
weighing 4.5g of citric acid, 4.5g of sodium bicarbonate, 4.0g of dextrin and 0.8g of soluble starch according to the following mass parts; wherein, the dextrin is evenly divided into dextrin I and dextrin II, and the soluble starch is evenly divided into soluble starch I and soluble starch II;
uniformly mixing citric acid, dextrin II and soluble starch II to obtain acid granules;
and 3, uniformly mixing the acid granules and the alkali granules according to the proportion of 1:1 to obtain the acid-base mixture.
TABLE 3 influence of starch addition
As can be seen from Table 3, when the soluble starch content is 1.0g, the content of the precipitate is the highest, and the precipitate is starch, and after further stirring and dissolving, the starch can be absorbed and utilized by people. Therefore, the optimal starch content in the formulation of the acid-base mixture is 1.0g.
In summary, the formula of the acid-base mixture is as follows:
alkali granulation: sodium bicarbonate: 4.5g; dextrin: 2.0g; soluble starch: 0.5g
Acid granulation: citric acid: 4.5g; dextrin: 2.0g; soluble starch: 0.5g.
The acid-base mixture is prepared according to the formula of the acid-base mixture, then the honey is added, and the influence of the addition amount of the honey on the viscosity of the effervescent tablet is reflected by the viscosity of the prepared finished product, as shown in table 4.
Example 11
Weighing 3g of acid-base mixture and 1g of honey, and preparing the acid-base mixture and the honey to obtain a finished product.
Example 12
Weighing 3g of acid-base mixture and 1.5g of honey, and preparing the acid-base mixture and the honey to obtain a finished product.
Example 13
Weighing 3g of acid-base mixture and 2g of honey, and preparing the acid-base mixture and the honey to obtain a finished product.
TABLE 4 influence of honey addition on viscosity
And (4) analyzing results: according to table 4, it is found that the viscosity of the product is too high at a honey content of 1g, so that the amount of the acid-base mixture is changed. Meanwhile, the content of honey is controlled to be 1g all the time and is kept unchanged as shown in table 5.
Example 14
Weighing 5g of acid-base mixture and 1g of honey, and preparing the acid-base mixture and the honey to obtain a finished product.
Example 15
Weighing 5.5g of acid-base mixture and 1g of honey, and preparing the acid-base mixture and the honey to obtain a finished product.
Example 16
Weighing 6g of acid-base mixture and 1g of honey, and preparing the acid-base mixture and the honey to obtain a finished product.
Example 17
Weighing 6.5g of acid-base mixture and 1g of honey, and preparing the acid-base mixture and the honey to obtain a finished product.
TABLE 5 Effect of acid-base mixture content on viscosity
When the acid-base mixture is 6.5g, the formed effervescent decoction pieces have proper viscosity, can be well pressed into effervescent decoction pieces, can not disperse at room temperature, and can be quickly dissolved when the effervescent decoction pieces are in water. The honey has strong viscosity, and the stable state of the honey is not easy to react with other substances in the compound honeysuckle effervescent tablet, so that other components can be well bonded together, the bonding effect can be well achieved by adding few content, the sweetness of the effervescent tablet can be well improved, and the taste of the effervescent tablet can be improved.
Example 18
The embodiment provides an extraction method of chlorogenic acid, which is specifically performed according to the following steps:
the producing area of the honeysuckle used by the invention is Henan dune
Superfine grinding: drying the honeysuckle at low temperature of 4 ℃ for 30min, and cutting into small sections of 0.5-0.7 cm; then, the honeysuckle is crushed to about 40 meshes, and then the honeysuckle is subjected to superfine crushing to obtain honeysuckle powder with the granularity of 10-100 mm; micronizing to increase chlorogenic acid extraction amount to a great extent to obtain crushed flos Lonicerae powder;
hot reflux: after the extraction and crushing through the previous experimental steps, the crushed honeysuckle powder is placed in a dry glass bottle with a round bottom, then the ethanol solution is heated to a slight boiling state by an electric heating jacket capable of adjusting the temperature, the honeysuckle powder is subjected to two times of hot reflux extraction at 80 ℃, and the ratio of ethanol to honeysuckle is 25ml:1g, and the extraction time is 30min; adding ethanol in an amount not more than one third of the amount of the added ethanol in the bottle body, and then performing thermal reflux for the 2 nd time for 1h;
and (3) suction filtration: carrying out vacuum filtration extraction on the final extract by using a Brinell filtration device;
and (3) agglomeration: mixing the obtained extracts, spreading on a drier, rotary evaporating, heating and concentrating at 50 deg.C until no alcohol smell is detected;
cooling treatment: freeze-drying the final concentrate in a refrigerator at 3 deg.C for 3.5 hr, centrifuging at 10000 r/min for 30min in a centrifuge, separating to obtain the final supernatant, washing with appropriate amount of sterile water, centrifuging, mixing the supernatants, and metering to 1000ml.
And (3) freeze drying: freezing at 4-5 deg.C for half an hour, and drying at 45 deg.C with a drier to obtain chlorogenic acid powder.
Example 19
Superfine grinding: drying the honeysuckle at low temperature of 4 ℃ for 30min, and cutting into small sections of 0.5-0.7 cm; then, the honeysuckle is crushed to about 40 meshes, and then the honeysuckle is subjected to superfine crushing to obtain honeysuckle powder with the granularity of 10-100 mm; micronizing to increase chlorogenic acid extraction amount to a great extent to obtain crushed flos Lonicerae powder;
hot reflux: after the extraction and grinding in the previous experimental steps, the crushed honeysuckle powder is placed in a dry glass bottle with a round bottom, then the ethanol solution is heated to a slight boiling state by an electric heating jacket capable of adjusting the temperature, the honeysuckle powder is subjected to two times of hot reflux extraction at 80 ℃, and the ratio of ethanol to honeysuckle is 25ml:1g, and the extraction time is 35min; adding ethanol in an amount not more than one third of the amount of the added ethanol in the bottle body, and then performing thermal reflux for the 2 nd time for 1h;
and (3) suction filtration: carrying out vacuum filtration extraction on the final extract by adopting a Brinell filtration device;
and (3) agglomeration: mixing the obtained extracts, spreading on a drier, rotary evaporating, heating and concentrating at 50 deg.C until no alcohol smell is detected;
and (3) cooling treatment: freeze-drying the final concentrate in a refrigerator at 3 deg.C for 3.5 hr, centrifuging in a centrifuge at 10000 r/min for 30min, separating to obtain the final supernatant, washing with sterile water, centrifuging, mixing the supernatants, and metering to 1000ml.
And (3) freeze drying: freezing at 4-5 deg.C for half an hour, and drying at 60 deg.C with a drier to obtain chlorogenic acid powder.
Example 20
The same as in example 18, except that the extraction time was 40min.
Example 21
The same as in example 18 except that the extraction time was 45min.
Example 22
Same as example 18, except that the extraction time was 50min
Example 23
Same as example 18, except that the extraction time was 60min
Example 24
The same as in example 20 except that the extraction temperature was 50 ℃.
Example 25
The same as in example 20, except that the extraction temperature was 60 ℃.
Example 26
The same as in example 20, except that the extraction temperature was 70 ℃.
Example 27
The same as in example 20, except that the extraction temperature was 90 ℃.
Example 28
Same as example 20, except that the ratio of ethanol to honeysuckle was 15ml:1g of the total weight of the composition.
Example 29
Same as example 20, except that the ratio of ethanol to honeysuckle was 20ml:1g of the total weight of the composition.
Example 30
Same as example 20, except that the ratio of ethanol to honeysuckle was 30ml:1g of the total weight of the composition.
Example 31
Superfine grinding: drying the honeysuckle at low temperature of 4 ℃ for 30min, and cutting into small sections of 0.5-0.7 cm; then, the honeysuckle is crushed to about 40 meshes, and then the honeysuckle is subjected to superfine crushing to obtain honeysuckle powder with the granularity of 10-100 mm; micronizing to increase chlorogenic acid extraction amount to a great extent to obtain crushed flos Lonicerae powder;
hot reflux: after the extraction and grinding in the previous experimental steps, the crushed honeysuckle powder is placed in a dry glass bottle with a round bottom, then the ethanol solution is heated to a slight boiling state by an electric heating jacket capable of adjusting the temperature, the honeysuckle powder is subjected to two times of hot reflux extraction at 80 ℃, and the ratio of ethanol to honeysuckle is 35ml:1g, and the extraction time is 30min; adding ethanol in an amount not more than one third of the amount of the added ethanol in the bottle body, and then performing thermal reflux for the 2 nd time for 1h;
and (3) suction filtration: carrying out vacuum filtration extraction on the final extract by adopting a Brinell filtration device;
and (3) agglomeration: mixing the obtained extracts, spreading on a drier, rotary evaporating, heating and concentrating at 50 deg.C until no alcohol smell is detected;
cooling treatment: freeze-drying the final concentrate in a refrigerator at 3 deg.C for 3.5 hr, centrifuging in a centrifuge at 10000 r/min for 30min, separating to obtain the final supernatant, washing with sterile water, centrifuging, mixing the supernatants, and metering to 1000ml.
And (3) freeze drying: freezing at 4-5 deg.C for half an hour, and drying at 50 deg.C with a drier to obtain chlorogenic acid powder.
When the extraction time is 60min, the extraction temperature is 50-60 ℃, and the proportion of ethanol to honeysuckle is 20ml:1g, when the feed liquid ratio is 20, the extraction amount of chlorogenic acid of the honeysuckle is the largest, the purity of the obtained chlorogenic acid is higher, the content of impurities in the chlorogenic acid is less, and the conditions are optimal for extracting the chlorogenic acid of the alloy honeysuckle. The extraction rate under these conditions was 1.37%. The following examples all adopt chlorogenic acid extracted under the condition to prepare mandarin duck rattan effervescent tablets.
Mandarin duck rattan effervescent tablet is prepared according to figure 1.
Example 32
The embodiment provides a preparation method of an effervescence decoction piece of mandarin duck rattan, which comprises the following steps:
placing herba Menthae in an extractor, adding water, and extracting at 95-100 deg.C for 6 hr to obtain herba Menthae volatile oil;
and 3, adding honey, chlorogenic acid, chrysanthemum powder and mint volatile oil into the acid-base mixture, uniformly mixing, and pressing to form the mandarin duck vine effervescent tablet.
Example 33
The embodiment provides a preparation method of mandarin duck vine effervescent tablets, which comprises the following steps:
placing herba Menthae in an extractor, adding water, and extracting at 95-100 deg.C for 6 hr to obtain herba Menthae volatile oil;
and 3, adding honey, chlorogenic acid, chrysanthemum powder and mint volatile oil into the acid-base mixture, uniformly mixing, and pressing to form the mandarin duck vine effervescent tablet.
Example 34
The embodiment provides a preparation method of an effervescence decoction piece of mandarin duck rattan, which comprises the following steps:
putting herba Menthae into an extractor, adding water, extracting at 95-100 deg.C for 6 hr to obtain herba Menthae volatile oil;
and 3, adding honey, chlorogenic acid, chrysanthemum powder and mint volatile oil into the acid-base mixture, uniformly mixing, and pressing to form the mandarin duck vine effervescent tablet.
Example 35
The embodiment provides a preparation method of an effervescence decoction piece of mandarin duck rattan, which comprises the following steps:
placing herba Menthae in an extractor, adding water, and extracting at 95-100 deg.C for 6 hr to obtain herba Menthae volatile oil;
and 3, adding honey, chlorogenic acid, chrysanthemum powder and mint volatile oil into the acid-base mixture, uniformly mixing, and pressing to form the mandarin duck vine effervescent tablet.
Example 36
The embodiment provides a preparation method of an effervescence decoction piece of mandarin duck rattan, which comprises the following steps:
placing herba Menthae in an extractor, adding water, and extracting at 95-100 deg.C for 6 hr to obtain herba Menthae volatile oil;
and step 3, adding honey, chlorogenic acid, chrysanthemum powder and mint volatile oil into the acid-base mixture, uniformly mixing, and then pressing and forming to obtain the mandarin duck vine effervescent tablet.
Example 37
The embodiment provides a preparation method of mandarin duck vine effervescent tablets, which comprises the following steps:
placing herba Menthae in an extractor, adding water, and extracting at 95-100 deg.C for 6 hr to obtain herba Menthae volatile oil;
and 3, adding honey, chlorogenic acid, chrysanthemum powder and mint volatile oil into the acid-base mixture, uniformly mixing, and pressing to form the mandarin duck vine effervescent tablet.
Example 38
The embodiment provides a preparation method of an effervescence decoction piece of mandarin duck rattan, which comprises the following steps:
placing herba Menthae in an extractor, adding water, and extracting at 95-100 deg.C for 6 hr to obtain herba Menthae volatile oil;
and 3, adding honey, chlorogenic acid, chrysanthemum powder and mint volatile oil into the acid-base mixture, uniformly mixing, and pressing to form the mandarin duck vine effervescent tablet.
Example 39
The embodiment provides a preparation method of an effervescence decoction piece of mandarin duck rattan, which comprises the following steps:
placing herba Menthae in an extractor, adding water, and extracting at 95-100 deg.C for 6 hr to obtain herba Menthae volatile oil;
and 3, adding honey, chlorogenic acid, chrysanthemum powder and mint volatile oil into the acid-base mixture, uniformly mixing, and pressing to form the mandarin duck vine effervescent tablet.
Example 40
The embodiment provides a preparation method of mandarin duck vine effervescent tablets, which comprises the following steps:
placing herba Menthae in an extractor, adding water, and extracting at 95-100 deg.C for 6 hr to obtain herba Menthae volatile oil;
and step 3, adding honey, chlorogenic acid, chrysanthemum powder and mint volatile oil into the acid-base mixture, uniformly mixing, and then pressing and forming to obtain the mandarin duck vine effervescent tablet.
EXAMPLE 41
The embodiment provides a preparation method of an effervescence decoction piece of mandarin duck rattan, which comprises the following steps:
placing herba Menthae in an extractor, adding water, and extracting at 95-100 deg.C to obtain herba Menthae volatile oil;
and 3, adding honey, chlorogenic acid, chrysanthemum powder and mint volatile oil into the acid-base mixture, uniformly mixing, and pressing to form the mandarin duck vine effervescent tablet.
After preparation and cooling, 20 experienced food experts (10 men, 10 women, 20 to 45 years old) were randomly selected, the appearance color of the effervescent decoction pieces was carefully observed according to table 2 with reference to GB 7100-2015 national standard for food safety, the shape was compared with the commercially available effervescent decoction pieces, and the effervescent decoction pieces were dissolved in water to give a normal mouth feel, and then scored by an evaluation panel to compare the amounts of different chlorogenic acids, mint and chrysanthemum, and the mandarin duck rattan effervescent decoction pieces were subjected to sensory evaluation in the following table. Sensory evaluation criteria are shown in table 6.
TABLE 6 organoleptic evaluation table of compound effervescent tablets
As can be seen from fig. 2, in examples 32-35, the added amount of chlorogenic acid was in the range of 0.5g-1.0g, and the sensory score of the effervescent tablet first increased; because the color of the finished product is continuously improved along with the increase of the addition amount of the chlorogenic acid, the whole color sensory evaluation of the effervescent tablet after dissolution is higher; when the addition amount of chlorogenic acid is 1.0g, sensory score reaches the peak value, the finished product of the effervescent tablet has the best color, the color of the effervescent tablet is uniform after dissolution, and the mixed aroma of honeysuckle, mint and chrysanthemum is balanced; and then, the score is in a descending trend along with the continuous increase of the addition amount of the chlorogenic acid, and the taste, color and appearance state of the finished product are seriously influenced because the color is too dark and the taste is bitter when the addition amount of the chlorogenic acid is too high. In combination with the above, it is most suitable to add chlorogenic acid in an amount of 1.0g.
As can be seen from FIG. 3, in examples 33 and 36-38, when the amount of mint added is in the range of 0.5g-1.0g, the sensory score of the effervescent tablet is increased, because the mouthfeel of the effervescent tablet becomes cooler as the mint content is gradually increased; when the addition amount of the mint is about 1.0, the sensory evaluation of the effervescent tablet reaches the highest value, and meanwhile, the overall smell of the effervescent tablet is more fragrant; and then, with the continuous addition of the mint, the sensory score has a gradual downward-sliding state, and after the addition amount of the mint is saturated, excessive mint addition can cause the effervescent tablets to have a bit of sharp and spicy mouth feel, so that some people cannot accept the effervescent tablets. In conclusion, the most suitable addition amount of the mint in the compound effervescent tablet is 1.0g.
As can be seen from fig. 4, in examples 36 and 39-41, when the addition amount of the chrysanthemum is 0.5g-1.0g, the sensory evaluation score of the effervescent tablet is continuously improved, because the sweetness of the effervescent tablet is correspondingly increased due to the increase of the content of the chrysanthemum, and the fragrance of the effervescent tablet is also correspondingly increased; when the chrysanthemum content is 1-2g, the sensory evaluation score is continuously reduced, and the sensory evaluation of the effervescent tablet is generally low because the chrysanthemum content is too much, the smell is strong, the appearance of the effervescent tablet is yellow, the smell is strong, and other tastes in the effervescent tablet are covered; when the chrysanthemum content is 1g, the sensory evaluation is highest, and the effervescent tablet has moderate appearance color and proper smell. In conclusion, when the content of chrysanthemum in the effervescent tablet is 1g, the mouthfeel is most suitable.
TABLE 7 analysis table of orthogonal test results
According to the range analysis of the orthogonal experimental table 7, the higher the R value is, the greater the influence on the mouthfeel of the final product is; the influence degrees of the three different experimental factors on the honeysuckle compound effervescent tablets are respectively as follows: mint, chlorogenic acid and chrysanthemum.
Through careful analysis and comparison of various k values in table 3.1, the optimal factor level combination of chlorogenic acid 1, mint 2 and chrysanthemum 2 is obtained, namely the optimal mixture ratio is as follows: 1g of chlorogenic acid and 0.5g of mint; 1g of chrysanthemum. The formula analyzed according to the data of the orthogonal experiment is evaluated by people to find that the taste quality is the best, the average value of sensory scores of the effervescent decoction pieces is 76.36, the appearance of the effervescent decoction pieces is yellowish, the smell is fragrant, the dissolution speed of the effervescent decoction pieces is high, a large amount of bubbles are released in the dissolution process, the honeysuckle fragrance and the mint fragrance are dissolved in water, the honey and chrysanthemum fragrance are provided when the effervescent decoction pieces enter the mouth, and the honeysuckle taste can be tasted obviously.
The comprehensive sensory evaluation is that the optimal formula can be obtained finally: 6.5g of mixed acid and alkali, 1g of honey, 1g of chlorogenic acid, 0.5g of mint and 1g of chrysanthemum. Wherein in the acid-base mixture, the acid granules consist of 4.5g of citric acid, 2.0g of dextrin and 0.5g of soluble starch; the alkali granules comprise 4.5g of sodium bicarbonate, 2.0g of dextrin and 0.5g of soluble starch. The effervescent tablet has the effects of cooling and reducing internal heat, can enable people to obtain the chlorogenic acid which is the effective component in the honeysuckle in the shortest time, and simultaneously, the addition of the honey, the mint and the chrysanthemum enables the taste of the effervescent tablet to be richer.
While preferred embodiments of the present invention have been described, additional variations and modifications in those embodiments may occur to those skilled in the art once they learn of the basic inventive concepts. Therefore, it is intended that the appended claims be interpreted as including preferred embodiments and all such alterations and modifications as fall within the scope of the invention.
It will be apparent to those skilled in the art that various changes and modifications may be made in the present invention without departing from the spirit and scope of the invention. Thus, if such modifications and variations of the present invention fall within the scope of the claims of the present invention and their equivalents, the present invention is also intended to include such modifications and variations.
Claims (9)
1. The effervescence decoction pieces of mandarin duck rattan are characterized by being prepared from the following components in percentage by mass:
6.5-7.0 parts of acid-base mixture, 1-2 parts of honey, 0.5-1.5 parts of chlorogenic acid, 0.5-1.5 parts of mint and 1.0-2.0 parts of chrysanthemum.
2. The effervescence decoction pieces of Mandarin duck rattan as claimed in claim 1, wherein the acid-base mixture comprises the following components in parts by mass; 1.5-4.5 parts of citric acid, 1.5-4.5 parts of sodium bicarbonate, 3.0-6.0 parts of dextrin and 0.4-1.0 part of soluble starch.
3. The mandarin duck vine effervescent tablet of claim 2, wherein the preparation method of the acid-base mixture comprises the following steps:
step 1, weighing 1.5-4.5 parts of citric acid, 1.5-4.5 parts of sodium bicarbonate, 3.0-6.0 parts of dextrin and 0.4-1.0 part of soluble starch according to the following parts by weight; wherein, the dextrin is evenly divided into dextrin I and dextrin II, and the soluble starch is evenly divided into soluble starch I and soluble starch II;
step 2, uniformly mixing sodium bicarbonate, dextrin I and soluble starch I to obtain alkali granules;
uniformly mixing citric acid, dextrin II and soluble starch II to obtain acid granules;
and 3, uniformly mixing the acid granules and the alkali granules according to the example 1:1 to obtain the acid-base mixture.
4. The effervescence tablet of mandarin duck rattan of claim 1, wherein the chlorogenic acid is extracted from honeysuckle; the preparation method comprises the following steps:
pulverizing flos Lonicerae, and micronizing to obtain flos Lonicerae powder;
extracting flos Lonicerae powder with ethanol at 50-90 deg.C under reflux twice, filtering, coagulating, cooling, and drying to obtain chlorogenic acid.
5. The effervescence decoction pieces of Mandarin duck rattan as claimed in claim 4, wherein the ratio of ethanol to honeysuckle is 15-35ml:1g, and the extraction time is 30-60min.
6. The effervescence decoction pieces of Mandarin duck rattan as claimed in claim 4, wherein the agglomeration treatment method comprises: mixing the extracts obtained by suction filtration, and performing rotary evaporation at 50 deg.C until ethanol is completely volatilized.
7. The effervescence decoction pieces of Mandarin duck rattan as claimed in claim 4, wherein the cooling treatment method comprises: freeze-drying the concentrate obtained after rotary evaporation at 3-4 ℃ for 3.5-4h, then carrying out centrifugal treatment to obtain supernatant and precipitate, washing the precipitate, carrying out centrifugation to obtain secondary supernatant, and mixing the supernatant and the secondary supernatant to fix the volume for later use.
8. The effervescence decoction pieces of Mandarin duck rattan as claimed in claim 4, wherein the drying treatment method comprises: freezing the supernatant at 4-5 deg.C for 30-40min, and oven drying at 45-60 deg.C to obtain chlorogenic acid.
9. A method for preparing mandarin duck rattan effervescent tablet of any one of claims 1-8, wherein the preparation of mandarin duck rattan effervescent tablet is carried out according to the following steps:
step 1, 6.5-7.0 parts of acid-base mixture, 1-2 parts of honey, 0.5-1.5 parts of chlorogenic acid, 0.5-1.5 parts of mint and 1.0-2.0 parts of chrysanthemum;
step 2, carrying out superfine grinding on the dried chrysanthemum, and sequentially sieving the chrysanthemum by using 20-mesh and 800-mesh sieves to obtain chrysanthemum powder for later use;
putting herba Menthae into a distillation flask, adding water, and extracting at 95-100 deg.C for 6 hr to obtain herba Menthae volatile oil;
and step 3, adding honey, chlorogenic acid, chrysanthemum powder and mint volatile oil into the acid-base mixture, uniformly mixing, and then pressing and forming to obtain the mandarin duck vine effervescent tablet.
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| CN101361585A (en) * | 2007-07-26 | 2009-02-11 | 刘洪生 | Honeysuckle effervescence decoction piece and manufacture technique thereof |
| CN101828745A (en) * | 2010-05-18 | 2010-09-15 | 黄冈市卫尔康医药有限公司 | Honeysuckle effervescent tablet and preparation method thereof |
| CN102551169A (en) * | 2012-02-03 | 2012-07-11 | 湖北武当生物医药科技有限公司 | Formula and production method of effervescent tablet containing honeysuckle and chrysanthemum |
| CN103006902A (en) * | 2012-12-26 | 2013-04-03 | 青岛文创科技有限公司 | Donkey-hide gelatin effervescent granules and preparation method thereof |
| CN104171198A (en) * | 2014-08-18 | 2014-12-03 | 河南绿生堂金银花生物发展股份有限公司 | Honeysuckle tea powder and preparation method thereof as well as honeysuckle tea beverage-effervescent tablet and preparation method thereof |
| CN105381019A (en) * | 2015-11-19 | 2016-03-09 | 南京优能生物科技有限公司 | Effervescent tablet with internal-fire clearing function and preparation method thereof |
| CN108992480A (en) * | 2018-07-02 | 2018-12-14 | 郑州博凯医药保健品有限公司 | Honeysuckle chrysanthemum effervescent tablets and preparation method thereof |
| CN112715711A (en) * | 2020-12-31 | 2021-04-30 | 上海大学 | Health-care type toona sinensis effervescent tablets and preparation method thereof |
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2022
- 2022-08-11 CN CN202210962531.3A patent/CN115251273A/en active Pending
Patent Citations (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101361585A (en) * | 2007-07-26 | 2009-02-11 | 刘洪生 | Honeysuckle effervescence decoction piece and manufacture technique thereof |
| CN101828745A (en) * | 2010-05-18 | 2010-09-15 | 黄冈市卫尔康医药有限公司 | Honeysuckle effervescent tablet and preparation method thereof |
| CN102551169A (en) * | 2012-02-03 | 2012-07-11 | 湖北武当生物医药科技有限公司 | Formula and production method of effervescent tablet containing honeysuckle and chrysanthemum |
| CN103006902A (en) * | 2012-12-26 | 2013-04-03 | 青岛文创科技有限公司 | Donkey-hide gelatin effervescent granules and preparation method thereof |
| CN104171198A (en) * | 2014-08-18 | 2014-12-03 | 河南绿生堂金银花生物发展股份有限公司 | Honeysuckle tea powder and preparation method thereof as well as honeysuckle tea beverage-effervescent tablet and preparation method thereof |
| CN105381019A (en) * | 2015-11-19 | 2016-03-09 | 南京优能生物科技有限公司 | Effervescent tablet with internal-fire clearing function and preparation method thereof |
| CN108992480A (en) * | 2018-07-02 | 2018-12-14 | 郑州博凯医药保健品有限公司 | Honeysuckle chrysanthemum effervescent tablets and preparation method thereof |
| CN112715711A (en) * | 2020-12-31 | 2021-04-30 | 上海大学 | Health-care type toona sinensis effervescent tablets and preparation method thereof |
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