CN115462495A - 一种微泡腾片及其制备方法 - Google Patents
一种微泡腾片及其制备方法 Download PDFInfo
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- CN115462495A CN115462495A CN202211081678.8A CN202211081678A CN115462495A CN 115462495 A CN115462495 A CN 115462495A CN 202211081678 A CN202211081678 A CN 202211081678A CN 115462495 A CN115462495 A CN 115462495A
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- sugar alcohol
- portions
- mixing
- rapidly disintegrating
- effervescent tablet
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- 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
本发明公开了一种微泡腾片,包括酸源、碱源、速崩糖醇颗粒、糖醇、营养素、矫味剂、甜味剂、香精以及硬脂酸镁,各组分按重量份数计为:糖醇28~60份,酸源11~26份,碱源8~20份,速崩糖醇颗粒8~20份,矫味剂0.1~5份,营养素0.1~10份,甜味剂0.2~5份,香精0.2~4份,润滑剂0.5~4份。本发明采用预糊化玉米淀粉及粘合剂混合制成浆液对糖醇进行制粒,其吸水性较强,有一定的膨胀性,包裹糖醇颗粒后,速崩糖醇颗粒具有良好的直压性和自崩解性,应用在压片中片剂不易裂片,不易黏冲头,生产工艺简单,有效地优化了片形、硬度、脆碎度、崩解等指标。
Description
技术领域
本发明涉及保健品剂型技术领域,尤其是一种微泡腾片及其制备方法。
背景技术
目前泡腾片是国内市场流通中较新颖的一种片剂,得益于其溶解过程产生的独特的气泡以及饮服时的仪式感,明显地区分于普通的压片糖果,从而受到消费者的欢迎。为达到快速崩解并释放大量气泡的目的,传统泡腾片配方中含50%-70%的酸源崩解剂与碱源崩解剂,两者于水中溶解,酸碱相遇发生反应可产生大量二氧化碳气体。其中应用最广泛的酸源有柠檬酸、苹果酸、酒石酸等,均具备吸潮和易溶于水的特性,常常影响制剂过程。一般温湿度控制的车间并不能满足泡腾片的加工条件,片剂制备加工过程中普遍出现物料吸湿、压片黏冲等现象,严重限制了片剂车间的作业品类及效率,并且泡腾片成品在货架期也非常容易吸湿产气造成涨袋鼓包等现象,影响产品质量。
正是因为传统泡腾片中高含量的酸剂和碱剂,使得泡腾片不能直接含服。大量的酸碱在口腔中反应以及气体在口腔中连续爆裂性释放极易造成口腔粘膜损伤,产生不适感。
市场上出现了降低酸碱含量,可以含服的微泡腾片,但是这种微泡腾片在水中的溶解速度会大幅变慢,甚至需要搅拌才能完全溶解。
已有技术手段对泡腾片制备工艺进行了改良,可以解决酸源吸湿的问题,如中国专利申请CN201510818832.9提供的一种生物活性矿物粉体口腔保健泡腾片及其制备方法与应用,酸源和碱源分别与一定份额的填充剂、粘合剂分散于无水乙醇内,混合制成湿颗粒,烘干,加入润滑剂压片得到泡腾片。但该方式仍有弊端,生产工序较为冗杂,涉及危化品的应用,对制粒车间有防爆的要求,增加了生产企业的设备经济支出,相应地提高了产品生产成本;中国专利申请CN201811208708.0提供的一种口腔微泡腾片及其制备方法,通过控制酸碱比例,使产品达到可口含食用,并能产生微泡的效果,但是产品配方组成中由于酸碱崩解剂的降低,使得制剂在水中崩解速度较慢。
本发明针对现有技术的不足,提供了一种微泡腾片,以及该微泡腾片的制备方法。
发明内容
本发明要解决的技术问题是:目前,市面上食用泡腾类产品主要为固体饮料,形式为泡腾片或者泡腾粉,种类较为单一。直接口含会有激烈的酸碱反应并快速释放气体,在口腔中有不愉快的感觉;而且大量酸碱的存在,会造成口腔粘膜损伤。现提供一种既可以口含,又能在水中快速溶解的微泡腾片配方及其制备方法,增加消费者的可选择性。
本发明解决其技术问题所采用的技术方案是:一种微泡腾片,包括酸源、碱源、速崩糖醇颗粒、糖醇、营养素、矫味剂、甜味剂、香精以及硬脂酸镁,各组分按重量份数计为:糖醇28~60份,酸源11~26份,碱源8~20份,速崩糖醇颗粒8~20份,矫味剂0.1~5份,营养素0.1~10份,甜味剂0.2~5份,香精0.2~4份,润滑剂0.5~4份。
进一步,所述酸源为柠檬酸、富马酸、苹果酸、酒石酸一种或多种组合,所述碱源为碳酸氢钠、碳酸氢钾、碳酸钠、碳酸钾、碳酸钙一种或多种组合,所述营养素为维生素、矿物质、功效性原料一种或多种组合;所述糖醇为甘露糖醇、山梨糖醇、赤藓糖醇、麦芽糖醇、异麦芽酮糖醇一种或多种组合;所述矫味剂为果蔬粉、柠檬酸钠、全脂乳粉一种或多种组合;所述甜味剂为阿斯巴甜,纽甜、甜菊糖苷、三氯蔗糖的一种或多种组合;所述润滑剂为亮氨酸、聚乙二醇4000、聚乙二醇6000、氯化钠的一种或多种组合。
进一步,所述速崩糖醇颗粒,按重量份数计,包括以下原辅料组分:糖或糖醇70~90份,淀粉8~30份,粘合剂0.01~0.5份。
进一步,所述糖醇为甘露糖醇、山梨糖醇、赤藓糖醇、麦芽糖醇一种或多种组合,所述淀粉为玉米来源的淀粉,所述粘合剂选自阿拉伯胶、黄原胶、羧甲基纤维素钠中的一种或多种。
进一步,所述糖醇粒度控制在60目以上。
进一步,所述糖醇制粒浆液纯化水用量在10~20份。
制备权利要求3所述的速崩糖醇颗粒,包括以下步骤:
S1,称取配方量的预糊化玉米淀粉及粘合剂混合分散溶于纯化水中配制成浆液;
S2,将称量好的糖醇投入沸腾干燥制粒机;
S3,浆液经蠕动泵压缩缓速喷雾在糖醇颗粒上,热风沸腾干燥,过筛整粒得速崩糖醇颗粒。
进一步,S3中,干燥时,控制进风温度50℃~65℃,在检测温度105℃下控制水分≤2%。
制备一种微泡腾片,包括以下步骤:
S1:干燥预混料制备:将配方量的酸源与糖醇混合后,投入真空干燥机,真空控制-0.08~0.1MPa,夹套水温控制60~65℃,保温1.5~2.5小时,得干燥预混料,所述真空干燥机为HZG2000双锥回转真空干燥机;
S2:混合:将配方量的干燥预混料、碱源、速崩糖醇颗粒、矫味剂、营养素、甜味剂、香精投入混合罐中进行混合,混合20~30分钟后,加入润滑剂总混3分钟后得总混料;
S3:制片:将总混料投入压片机内进行压片,出片。
进一步,S1中,保温期间,取样测定预混料水活度,若水活度>0.12则继续保温,直到水活度≤0.12,停止保温,将物料温度降至≤28℃后出料。
本发明的一种微泡腾片及其制备方法,有益效果是:
1、本发明的微泡腾片制备了一种速崩糖醇颗粒,采用预糊化玉米淀粉及粘合剂混合制成浆液对糖醇进行制粒,其吸水性较强,有一定的膨胀性,包裹糖醇颗粒后,速崩糖醇颗粒具有良好的直压性和自崩解性,应用在压片中片剂不易裂片,不易黏冲头,生产工艺简单,有效地优化了片形、硬度、脆碎度、崩解等指标。得到的微泡腾片一方面在口腔中融化速度快,气泡感十足但不刺激口腔黏膜,风味良好;另一方面在水中崩解时间短,起泡明显,溶液澄清,给予了消费者多样的食用方法选择,感官体验更强。
2、本发明用一步制粒的方式,多道工序在同一设备即可完成,操作便捷,加工助剂为纯化水,安全性高,能源损耗低。
3、本发明解决了微泡腾片酸源加工过程中吸湿的问题,通过对酸源与糖醇进行真空干燥处理,控制其水分活度,有效的延长了产品的保质期,无需额外的造粒处理,简化了工艺流程,生产效率高。
具体实施方式
现在结合实施例对本发明作进一步详细的说明。
实施例1
一种胶原蛋白透明质酸微泡腾片(原辅料进行了制粒干燥处理,制片),配方按重量占比包括:山梨糖醇26%,柠檬酸23%,速崩糖醇颗粒20%,碳酸氢钠20%,DL-苹果酸3%,柠檬酸钠2%,胶原蛋白肽1%,三氯蔗糖0.13%,阿斯巴甜0.27%,食用香精2.52%,透明质酸钠0.18%,聚乙二醇6000 1.9%。
优选的,制备本发明中的速崩糖醇颗粒优选配比为:D-甘露糖醇85%,预糊化玉米淀粉14.9%,黄原胶0.1%。
一种胶原蛋白透明质酸微泡腾片制备方法,包括以下步骤:
S1:干燥预混料:将柠檬酸与山梨糖醇混合,投入真空干燥箱进行减压干燥,真空控制-0.08~0.1MPa,夹套水温控制60~65℃,保温2.0小时,期间取样测定预混料水活度,若水活度>0.12,则继续保温,直到水活度≤0.12,停止保温,将物料温度降至≤28℃后出料,得干燥预混料;
S2:混合:称量配方量的干燥预混料、速崩糖醇颗粒、碳酸氢钠、DL-苹果酸、柠檬酸钠、胶原蛋白肽、三氯蔗糖、阿斯巴甜、食用香精、透明质酸钠,投入混合罐,混合30分钟,加入聚乙二醇6000,总混3分钟出料;
S3:压片:用压片机进行压片,0.8g/片,测定片重差异以及脆碎度;
S4:包装:使用HDPE瓶包装,内置干燥剂。
对比实施例1
一种胶原蛋白透明质酸微泡腾片(原辅料混合,粉末直压制片),配方按重量占比包括:山梨糖醇26%,D-甘露糖醇17%,预糊化玉米淀粉2.98%,黄原胶0.02%,柠檬酸23%,碳酸氢钠20%,DL-苹果酸3%,柠檬酸钠2%,胶原蛋白肽1%,三氯蔗糖0.13%,阿斯巴甜0.27%,食用香精2.52%,透明质酸钠0.18%,聚乙二醇6000 1.9%。
一种胶原蛋白透明质酸微泡腾片制备方法,包括以下步骤:
S1:混合:称量配方量的山梨糖醇、柠檬酸、D-甘露糖醇、预糊化玉米淀粉、黄原胶、碳酸氢钠、DL-苹果酸、柠檬酸钠、胶原蛋白肽、三氯蔗糖、阿斯巴甜、食用香精、透明质酸钠,投入混合罐,混合30分钟,加入聚乙二醇6000,总混3分钟出料;
S2:压片:用压片机进行压片,0.8g/片,测定片重差异以及脆碎度;
S3:包装:使用HDPE瓶包装,内置干燥剂。
实施例2
一种牛磺酸B族微泡腾片(原辅料经过制粒和干燥处理,制片),配方按重量占比包括:异麦芽酮糖醇46.09%,柠檬酸11%,速崩糖醇颗粒20%,碳酸氢钠8%,柠檬酸钠2%,牛磺酸8.9%,硝酸硫胺素0.02%,核黄素0.017%,三氯蔗糖0.11%,阿斯巴甜0.08%,食用香精1.483%,聚乙二醇6000 1.5%,亮氨酸0.8%。
优选的,制备本发明中的速崩糖醇颗粒优选配比为:D-甘露糖醇86.5%,预糊化玉米淀粉13.46%,羧甲基纤维素钠0.04%。
一种牛磺酸B族微泡腾片制备方法,包括以下步骤:
S1:干燥预混料:将柠檬酸与异麦芽酮糖醇混合,投入真空干燥箱进行减压干燥,真空控制-0.08~0.1MPa,夹套水温控制60~65℃,保温2.0小时,期间取样测定预混料水活度,若水活度>0.12,则继续保温,直到水活度≤0.12,停止保温,将物料温度降至≤28℃后出料,得干燥预混料;
S2:混合:称量配方量的干燥预混料、速崩糖醇颗粒、碳酸氢钠、柠檬酸钠、牛磺酸、硝酸硫胺素、核黄素、三氯蔗糖、阿斯巴甜、食用香精,投入混合罐,混合30分钟,加入亮氨酸与聚乙二醇6000,总混3分钟出料;
S3:压片,用压片机进行压片,0.8g/片,测定片重差异以及脆碎度;
S4:包装:使用HDPE瓶包装,内置干燥剂。
对比实施例2
一种牛磺酸B族微泡腾片(原辅料混合,粉末直压制片),配方按重量占比包括:异麦芽酮糖醇43.09%,柠檬酸11%,D-甘露糖醇17.3%,预糊化玉米淀粉2.692%,羧甲基纤维素钠0.008%,碳酸氢钠8%,柠檬酸钠2%,牛磺酸8.9%,硝酸硫胺素0.02%,核黄素0.017%,三氯蔗糖0.11%,阿斯巴甜0.08%,食用香精1.483%,聚乙二醇6000 1.5%,亮氨酸0.8%。
一种牛磺酸B族微泡腾片制备方法,包括以下步骤:
S1:混合:称量配方量的异麦芽酮糖醇、柠檬酸、D-甘露糖醇、预糊化玉米淀粉、黄原胶、碳酸氢钠、柠檬酸钠、牛磺酸、硝酸硫胺素、核黄素、三氯蔗糖、阿斯巴甜、食用香精,投入混合罐,混合30分钟,加入亮氨酸与聚乙二醇6000,总混3分钟出料;
S2:压片,用压片机进行压片,0.8g/片,测定片重差异以及脆碎度;
S3:包装:使用HDPE瓶包装,内置干燥剂。
对比实施例3
一种泡腾片,配方按重量占比包括:异麦芽酮糖醇17%,柠檬酸38%,D-甘露糖醇12%,碳酸氢钠23%,柠檬酸钠4%,三氯蔗糖0.15%,阿斯巴甜0.08%,纽甜0.08%,安赛蜜0.2%,食用香精1.49%,聚乙二醇6000 2%,亮氨酸2%。
一种泡腾片制备方法,包括以下步骤:
S1:干燥预混料:将柠檬酸、异麦芽酮糖醇、D-甘露糖醇混合,投入真空干燥箱进行减压干燥,真空控制-0.08~0.1MPa,夹套水温控制60~65℃,保温2.0小时,期间取样测定预混料水活度,若水活度>0.12,则继续保温,直到水活度≤0.12,停止保温,将物料温度降至≤28℃后出料,得干燥预混料;
S2:混合:称量配方量的干燥预混料、碳酸氢钠、柠檬酸钠、三氯蔗糖、阿斯巴甜、纽甜、安赛蜜、食用香精,投入混合罐,混合30分钟,加入亮氨酸与聚乙二醇6000,总混3分钟出料;
S3:压片,用压片机进行压片,0.8g/片,测定片重差异以及脆碎度;
S4:包装:使用HDPE瓶包装,内置干燥剂。
生产压片情况观测:
在相对湿度≤30%的条件下进行生产操作,生产人员记录生产异常情况以及记录制剂各参数指标。
感官评测:
征集6名志愿者对上述实施例1、对比实施例1、实施例2、对比实施例2、对比实施例3进行口感测试,男女比例为3名男性3名女性。评测指标为刺激程度、状态、香气、色泽、口感酸甜度,记录各项平均分,分数越高,在感官上一定程度表示该产品更符合人群味感。
崩解时限:
取1片,置250ml烧杯(内有200ml温度为20℃±5℃的水)中,记录当片剂或碎片周围的气体停止逸出的时间。
以上述依据本发明的理想实施例为启示,通过上述的说明内容,相关工作人员完全可以在不偏离本项发明技术思想的范围内,进行多样的变更以及修改。本项发明的技术性范围并不局限于说明书上的内容,必须要根据权利要求范围来确定其技术性范围。
Claims (9)
1.一种微泡腾片,其特征是:包括酸源、碱源、速崩糖醇颗粒、糖醇、营养素、矫味剂、甜味剂、香精以及硬脂酸镁,各组分按重量份数计为:糖醇28~60份,酸源11~26份,碱源8~20份,速崩糖醇颗粒8~20份,矫味剂0.1~5份,营养素0.1~10份,甜味剂0.2~5份,香精0.2~4份,润滑剂0.5~4份。
2.根据权利要求1所述的一种微泡腾片,其特征是:所述酸源为柠檬酸、富马酸、苹果酸、酒石酸一种或多种组合,所述碱源为碳酸氢钠、碳酸氢钾、碳酸钠、碳酸钾、碳酸钙一种或多种组合,所述营养素为维生素、矿物质、功效性原料一种或多种组合;所述糖醇为甘露糖醇、山梨糖醇、赤藓糖醇、麦芽糖醇、异麦芽酮糖醇一种或多种组合;所述矫味剂为果蔬粉、柠檬酸钠、全脂乳粉一种或多种组合;所述甜味剂为阿斯巴甜,纽甜、甜菊糖苷、三氯蔗糖的一种或多种组合;所述润滑剂为亮氨酸、聚乙二醇4000、聚乙二醇6000、氯化钠的一种或多种组合。
3.根据权利要求1所述的一种微泡腾片,其特征是:所述速崩糖醇颗粒,按重量份数计,包括以下原辅料组分:糖或糖醇70~90份,淀粉8~30份,粘合剂0.01~0.5份。
4.根据权利要求3所述的一种微泡腾片,其特征是:所述糖醇为甘露糖醇、山梨糖醇、赤藓糖醇、麦芽糖醇一种或多种组合,所述淀粉为玉米来源的淀粉,所述粘合剂选自阿拉伯胶、黄原胶、羧甲基纤维素钠中的一种或多种。
5.根据权利要求4所述的一种微泡腾片,其特征是:所述糖醇粒度控制在60目以上。
6.制备权利要求3所述的速崩糖醇颗粒,其特征是:包括以下步骤:
S1,称取配方量的预糊化玉米淀粉及粘合剂混合分散溶于纯化水中配制成浆液;
S2,将称量好的糖醇投入沸腾干燥制粒机;
S3,浆液经蠕动泵压缩缓速喷雾在糖醇颗粒上,热风沸腾干燥,过筛整粒得速崩糖醇颗粒。
7.根据权利要求6所述的速崩糖醇颗粒的制备方法,其特征是:S3中,干燥时,控制进风温度50℃~65℃,在检测温度105℃下控制水分≤2%。
8.制备权利要求1所述的一种微泡腾片,其特征是:包括以下步骤:
S1:干燥预混料制备:将配方量的酸源与糖醇混合后,投入真空干燥机,真空控制-0.08~0.1MPa,夹套水温控制60~65℃,保温1.5~2.5小时,得干燥预混料;
S2:混合:将配方量的干燥预混料、碱源、速崩糖醇颗粒、矫味剂、营养素、甜味剂、香精投入混合罐中进行混合,混合20~30分钟后,加入润滑剂总混3分钟后得总混料;
S3:制片:将总混料投入压片机内进行压片,出片。
9.根据权利要求8所述的微泡腾片的制备方法,其特征是:S1中,保温期间,取样测定预混料水活度,若水活度>0.12则继续保温,直到水活度≤0.12,停止保温,将物料温度降至≤28℃后出料。
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