CN115624125A - Effervescent tablet and preparation method thereof - Google Patents

Effervescent tablet and preparation method thereof Download PDF

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Publication number
CN115624125A
CN115624125A CN202211335899.3A CN202211335899A CN115624125A CN 115624125 A CN115624125 A CN 115624125A CN 202211335899 A CN202211335899 A CN 202211335899A CN 115624125 A CN115624125 A CN 115624125A
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China
Prior art keywords
effervescent tablet
shell
parts
thin
effervescent
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CN202211335899.3A
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CN115624125B (en
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邝铭晴
王宇
王艳芳
翁少全
徐文流
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Guangzhou Wanglaoji Major Health Industry Co ltd
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Guangzhou Wanglaoji Major Health Industry Co ltd
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • 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
    • A23L2/395—Dry compositions in a particular shape or form
    • 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
    • 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
    • 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 relates to the field of food, in particular to an effervescent tablet and a preparation method thereof. The invention provides an effervescent tablet, which comprises an effervescent tablet bare chip and a shell arranged outside the effervescent tablet bare chip; the shell is provided with 2 thin-wall parts which are mutually asymmetric; the thickness of the thin-wall part is smaller than that of the shell. The effervescent tablet provided by the invention is not easy to absorb moisture and wet in long-time storage, and can be uniformly and slowly released when an effervescent reaction occurs, so that the effervescent tablet is uniformly dissolved. Experiments show that the pH value and Brix degree of upper and lower layer sampling points of the effervescent tablet provided by the invention are kept uniform in the whole dissolving process, and in a moisture absorption and moisture prevention test of 400h, the mass of an effervescent tablet bare chip is only increased by 0.002g, which is far lower than that of an effervescent tablet without a shell and an effervescent tablet with a shell with a preset open air passage hole.

Description

Effervescent tablet and preparation method thereof
Technical Field
The invention relates to the field of food, in particular to an effervescent tablet and a preparation method thereof.
Background
Seabuckthorn (Hippophae rhamnoides Linn), a deciduous shrub of the genus Hippophae of the family Elaeagnaceae, is drought-resistant and sand-resistant and can survive in saline-alkali lands, and thus is widely used for water and soil conservation. The sea buckthorn fruit is the fruit of sea buckthorn, also called as the fruit of hippophae rhamnoides, the fruit of hippophae rhamnoides is sour thorn fruit, and the sea buckthorn fruit has high content of vitamin C, and is called as the king of vitamin C. In addition, the fruit also contains nutrient substances such as flavonoid compounds, triterpenes, organic acids, polysaccharides, pigments, tryptamine, volatile oil, proteins and the like. At present, the seabuckthorn fruits are developed and used as medicines, health-care foods and common foods, wherein the common foods comprise seabuckthorn fruit juice, seabuckthorn milk products, seabuckthorn tea, seabuckthorn fruit dried fruits, seabuckthorn oil and the like.
The effervescent tablet comprises main ingredients, a filler, a binder, a disintegrating agent and the like, wherein the disintegrating agent comprises an acid source and an alkali source, and the commonly used acid source comprises citric acid, malic acid, boric acid, tartaric acid, fumaric acid, inorganic mineral acid (hydrochloric acid) and the like; common alkali sources are sodium bicarbonate, sodium carbonate, and the like. The effervescent tablet is put into water, and an effervescence reaction is instantly carried out, so that a large amount of carbon dioxide gas is generated and released, and the effervescent tablet is boiling.
The effervescent tablets in the current market are all effervescent tablet bare chips, and an effervescent reaction occurs immediately after the effervescent tablets are placed in water; the effervescent tablet bare chip is easy to absorb moisture and wet when stored for a long time; and the effervescent tablet has uneven reaction when undergoing an effervescent reaction in water, is easy to sink at the bottom and cannot achieve the effect of uniform slow release.
Disclosure of Invention
In view of the above, the technical problem to be solved by the present invention is to provide an effervescent tablet and a preparation method thereof, wherein the effervescent tablet provided by the present invention is not easy to absorb moisture and wet during long-term storage, and can be uniformly and slowly released to be uniformly dissolved during an effervescent reaction.
The invention provides an effervescent tablet, which comprises an effervescent tablet bare chip and a shell arranged outside the effervescent tablet bare chip; the shell is provided with 2 thin-wall parts which are mutually asymmetric; the thickness of the thin-wall part is smaller than that of the shell.
The effervescent tablet of the present invention includes a housing disposed outside of the effervescent tablet die. The shell of the invention is provided with more than 2 mutually asymmetric thin-wall parts; the thickness of the thin-wall part is smaller than that of the shell. When the effervescent tablet is put into liquid, the thin wall part on the shell of the effervescent tablet melts to form a hole firstly, water enters the inside of the shell through the hole to be contacted with the effervescent tablet bare chip, and gas is generated by reaction and is sprayed out of the hole. Because the thin wall parts on the shell are not symmetrical, the air flow drives the whole effervescent tablet to roll and rotate in the liquid, so that the effervescent tablet is dissolved more uniformly, and meanwhile, the interestingness is increased. In some embodiments, the housing is spherical. In one embodiment, the shell has 2-5 thin-wall parts which are mutually asymmetric.
The invention can control the time of gas spraying from the hole by controlling the thickness ratio of each thin wall part and the shell. In some embodiments of the invention, the ratio of the thickness of each thin-walled portion to the thickness of the housing is 1:2-5. In one embodiment, the thickness of each thin-wall part is 0.5 mm-2 mm.
The invention can control the flow velocity of the air flow when the air is sprayed out from the air by controlling the size of each thin-wall part, thereby controlling the tumbling and rotating intensity of the effervescent tablets. In some embodiments of the present invention, the thin wall portions occupy 1 to 5% of the area of the outer shell. In one embodiment, the percentage of the total thin-walled portion in the area of the housing is 2% to 10%. The thin wall portions of the present invention may vary in size. In some embodiments of the invention, the area ratio of any two of the thin-walled regions is 0.9 to 1:1.
According to the invention, the rolling effect is prevented from being influenced by too close formed holes by controlling the distance between the adjacent thin-wall parts. In some embodiments of the present invention, the outer shell is spherical, and the angle formed by connecting the two points of the adjacent thin-wall parts with the spherical center of the outer shell, which are the smallest distance between the two points, on the surface of the outer shell, is 30-150 °.
The shell can be made into various colors and shapes, and the effervescent tablets are contacted with water to carry out an effervescent reaction after the sugar shell is dissolved in water, namely the shell can ensure that the effervescent tablets are dissolved after a certain time in liquid, thereby enhancing the interestingness; meanwhile, the shell contains the sweetening agent, so that liquid sweetness can be given after dissolution, and the coffee powder can be used in coffee to replace coffee chaperones. In certain embodiments of the present invention, the composition of the housing comprises, in parts by mass: 2-10 parts of a sweetening agent; the sweetener is at least one of natural sweetener or artificial sweetener.
In one embodiment, the sweetener is selected from at least one of glucose, fructose, sucrose, maltose, starch sugar, lactose, isomalt, xylitol, erythritol, sucralose, steviol glycosides, acesulfame k, sorbitol, aspartame, L-arabinose, maltitol, mannitol; wherein glucose, fructose, sucrose, maltose, starch sugar and lactose independently belong to natural sweeteners; isomalt, xylitol, erythritol, sucralose, steviol glycosides, acesulfame, sorbitol, aspartame, L-arabinose, maltitol, and mannitol are independently artificial sweeteners. In one embodiment, the composition of the housing comprises: 1 to 5 parts of isomalt and 1 to 5 parts of maltitol.
The effervescent tablet comprises an effervescent tablet bare chip, wherein the effervescent tablet bare chip is a seabuckthorn effervescent tablet bare chip. Specifically, the composition of the effervescent tablet bare chip comprises the following components: sea buckthorn powder, red grape juice powder, red pomegranate juice powder, a sweetening agent, a lubricant, an acid source, an alkali source and a filling agent. In certain embodiments of the invention, the composition of the effervescent tablet die includes: 20 to 25 portions of seabuckthorn powder, 1 to 2 portions of red grape juice powder, 1 to 2 portions of red pomegranate juice powder, 12 to 15 portions of sweetening agent, 12 to 15 portions of lubricating agent, 55 to 65 portions of acid source, 55 to 65 portions of alkali source and 70 to 75 portions of filling agent.
The effervescent tablet bare chip comprises sea buckthorn powder, and sea buckthorn can provide beneficial ingredients such as vitamin C and the like and has the effects of resisting aging, resisting oxidation and the like and maintaining beauty and keeping young. In some embodiments of the invention, the effervescent tablet bare chip comprises 20-25 parts of seabuckthorn powder by mass.
The bare chip of the effervescent tablet comprises the red grape juice powder, and the red grapes have the effects of resisting aging, resisting oxidation and the like and maintaining beauty and keeping young. In some embodiments of the invention, the effervescent tablet bare chip comprises 1-2 parts by mass of red grape juice powder.
The bare tablet of the effervescent tablet comprises pomegranate juice powder, and the pomegranate also has the effects of resisting aging, resisting oxidation and the like and maintaining beauty and keeping young. In some embodiments of the present invention, the effervescent tablet die includes 1 to 2 parts by mass of pomegranate juice powder.
The effervescent tablet die of the present invention includes a sweetener to provide sweetness. In certain embodiments of the invention, the effervescent tablet die includes 12 to 15 parts by mass of sweetener. In one embodiment, the sweetener is selected from at least one of glucose, fructose, sucrose, maltose, starch sugar, lactose, isomalt, xylitol, erythritol, sucralose, steviol glycosides, acesulfame k, sorbitol, aspartame, L-arabinose, maltitol, mannitol.
The effervescent tablet bare chip comprises the lubricant, and the lubricant can reduce the difference of tablet weight, ensure the smoothness of the tablet surface and promote the demolding. In certain embodiments of the invention, the effervescent tablet die includes 12 to 15 parts by mass of a lubricant. In one embodiment, the lubricant is selected from at least one of sweet-scented powdered flavor, PEG6000, magnesium stearate, and talc.
The effervescent tablet bare chip comprises an acid source and an alkali source, wherein the acid source and the alkali source belong to disintegrating agents and can eliminate binding force generated by binding agents or high compression, so that the tablet is disintegrated in water. In certain embodiments of the invention, the effervescent tablet die includes 55 to 65 parts acid source and 55 to 65 parts base source by mass. In one embodiment, the acid source is selected from at least one of citric acid, tartaric acid, fumaric acid, adipic acid, malic acid, boric acid, hydrochloric acid; the alkali source is at least one selected from sodium bicarbonate and sodium carbonate.
The effervescent tablet die comprises a filler, and the filler can increase the weight or volume of the tablet and is beneficial to forming and dividing dosage. In certain embodiments of the invention, the effervescent tablet die includes 70 to 75 parts by mass of a filler. In one embodiment, the filler is selected from at least one of dextrin, starch, lactose, mannitol, sucrose, microcrystalline cellulose. In one embodiment, the dextrin is maltodextrin.
The invention also provides a preparation method of the effervescent tablet, which comprises the following steps: pouring the shell raw material liquid into a mold to obtain a shell; placing the effervescent tablet bare chip in the obtained shell to obtain an effervescent tablet;
the mould is a mould with 2 or more mutually asymmetrical convex or concave parts. In some embodiments, the mold is a spherical mold having 2 or more mutually asymmetric raised or recessed portions.
Firstly, pouring shell raw material liquid into a mold to obtain a shell; specifically, a sweetening agent is heated and dissolved to obtain a shell raw material liquid, and the shell raw material liquid is poured into a mold to obtain a shell; the mould is a mould with 2 or more mutually asymmetrical convex or concave parts.
In some embodiments of the present invention, the sweetener is heated to dissolve the shell material liquid, the shell material liquid is cast into a mold having at least 2 mutually asymmetric raised or recessed portions, the mold is a half of the shell of the present invention, and the cast half is cooled to obtain the shell half of the present invention; repeating the above steps to obtain the other half of the shell of the invention. In some embodiments of the present invention, the sweetener is heated to dissolve to obtain a shell raw material solution, the shell raw material solution is cast in a mold having at least 2 mutually asymmetric convex or concave parts, the mold is a half of the shell of the present invention, after the casting is completed, the temperature is gradually reduced and cooled through a cooling tunnel, and the mold is removed to obtain the half of the shell of the present invention; repeating the above steps to obtain the other half of the shell of the invention. In one embodiment, the heating temperature is 60 ℃ to 90 ℃. In one embodiment, the gradual cooling is specifically: gradually cooling to 8-10 ℃ and cooling.
After the shell is obtained, the effervescent tablet bare chip is placed in the obtained shell to obtain the effervescent tablet; specifically, the effervescent tablet is obtained by firstly placing an effervescent tablet bare chip in the half edge of the shell, heating and dissolving the edge of the half edge of the shell, attaching the other half edge of the shell to the half edge of the shell, and cooling. In some embodiments of the invention, the effervescent tablet bare chip is placed in the half of the shell, the edge of the half of the shell is heated to be slightly dissolved and softened, the other half of the shell and the edge of the half of the shell are tightly pressed and fit without seams, and the temperature is gradually reduced and cooled through a cooling tunnel to obtain the effervescent tablet. In one embodiment, the heating temperature is 40 ℃ to 60 ℃. In one embodiment, the gradual cooling is specifically: gradually cooling to 8-10 ℃ for cooling.
The invention also provides a preparation method of the effervescent tablet bare chip, which comprises the steps of mixing the sea buckthorn powder, the red grape juice powder, the red pomegranate juice powder, the sweetening agent, the lubricating agent, the acid source, the alkali source and the filling agent, and tabletting to obtain the effervescent tablet bare chip. In some embodiments of the invention, the effervescent tablet die is prepared by sieving and mixing the sea buckthorn powder, red grape juice powder, red pomegranate juice powder, sweetener, lubricant, acid source, alkali source and bulking agent, and then directly tabletting. In some embodiments of the invention, sea buckthorn powder, red grape juice powder, pomegranate juice powder, sweetener, lubricant, acid source, alkali source and filler are sieved by a sieve of 80-100 meshes, mixed uniformly and directly tabletted on a tabletting machine to obtain the effervescent tablet bare chip.
The invention provides an effervescent tablet, which comprises an effervescent tablet bare chip and a shell arranged outside the effervescent tablet bare chip; the shell is provided with 2 thin-wall parts which are mutually asymmetric; the thickness of the thin-wall part is smaller than that of the shell. The typical structure of the effervescent tablet is shown in figure 1, and figure 1 is a typical structure schematic diagram of the seabuckthorn effervescent tablet with the sugar shell with uneven thickness. The effervescent tablet provided by the invention is not easy to absorb moisture and wet in long-time storage, and can be uniformly and slowly released when an effervescent reaction occurs, so that the effervescent tablet is uniformly dissolved. Experiments show that the pH value and Brix degree of upper and lower layer sampling points of the effervescent tablet provided by the invention are kept uniform in the whole dissolving process, and in a moisture absorption and moisture prevention test of 400h, the mass of an effervescent tablet bare chip is only increased by 0.002g, which is far lower than that of an effervescent tablet without a shell and an effervescent tablet with a shell with preset open air passage holes.
Drawings
Fig. 1 is a schematic diagram of a typical structure of the hippophae rhamnoides effervescent tablet with sugar shells of uneven thickness according to the present invention.
Detailed Description
The invention discloses an effervescent tablet and a preparation method thereof. Those skilled in the art can modify the process parameters appropriately in view of the disclosure herein. It is specifically noted that all such substitutions and modifications will be apparent to those skilled in the art and are intended to be included herein. While the methods and applications of this invention have been described in terms of preferred embodiments, it will be apparent to those of ordinary skill in the art that variations and modifications in the methods and applications described herein, as well as other suitable variations and combinations, may be made to implement and use the techniques of this invention without departing from the spirit and scope of the invention.
The invention is further illustrated with reference to the following examples:
example 1
Preparing a seabuckthorn effervescent tablet with a sugar shell with uneven thickness, wherein the seabuckthorn effervescent tablet with the sugar shell with uneven thickness comprises a seabuckthorn effervescent tablet bare chip and a shell arranged outside the effervescent tablet bare chip, and the shell is provided with 2 thin-wall parts with thinner thickness than the shell; the shell is spherical; the thickness of each thin wall part and the thickness of the shell are respectively 0.5mm and 1mm. (ii) a The area of each thin wall part is 78.5mm 2 (R =2.5 mm), the area percentage of the total thin-walled portion to the housing (R =15 mm) is 5.5%, and the area ratio of any two of the thin-walled portions is 1:1; and the angle formed by connecting two points of the adjacent thin-wall parts with the spherical center of the shell, which have the minimum distance between the two points on the surface of the shell, is 150 degrees.
The formula of the seabuckthorn effervescent tablet bare chip is as follows:
1 part of red grape juice powder, 1 part of red pomegranate juice powder, 12 parts of isomalt, 12 parts of sweet and fragrant powder essence, 20 parts of sea buckthorn powder, 55 parts of citric acid, 55 parts of sodium bicarbonate and 70 parts of maltodextrin.
The formula of the sugar shell is as follows: 2 parts of white granulated sugar.
The preparation method of the seabuckthorn effervescent tablet with the sugar shells with uneven thickness comprises the following steps:
preparing the seabuckthorn effervescent tablet bare chip, respectively sieving the raw materials of the seabuckthorn effervescent tablet bare chip formula by a sieve of 80-100 meshes, mixing, and directly tabletting on a tabletting machine.
Preparing the sugar shell, carrying out hot melting on the white granulated sugar at 60-90 ℃, pouring the white granulated sugar into a hollow shell mold, wherein the hollow shell mold is spherical, the mold is provided with convex parts, the shapes, the sizes and the number of the convex parts are the same as those of the thin-wall parts of the sugar shell of the effervescent tablet in the embodiment, the pouring amount reaches half of that of the hollow shell mold, then gradually cooling to 8-10 ℃ through a cooling tunnel, and carrying out cooling and demolding to obtain half of the hollow shell with the thin-wall parts; the above steps are repeated to obtain 2 half hollow shells in total.
Putting the seabuckthorn effervescent tablet bare chip into 1 half of the hollow shells, heating the edges of the shells to 40-60 ℃ to slightly dissolve the seabuckthorn effervescent tablet bare chip, putting the other half of the hollow shells, enabling two points of adjacent thin-wall parts in the obtained effervescent tablet with the minimum distance between the surfaces of the shells to be connected with the sphere center of the shells to form an included angle of 150 degrees, pressing the two points to enable the edges to be attached seamlessly, and gradually cooling to 8-10 ℃ through a cooling tunnel to cool and solidify, thus obtaining the seabuckthorn effervescent tablet with the sugar shells with uneven thickness.
Example 2
Preparing a seabuckthorn effervescent tablet with a sugar shell with uneven thickness, wherein the seabuckthorn effervescent tablet comprises a seabuckthorn effervescent tablet bare chip and the sugar shell arranged outside the effervescent tablet bare chip, and the sugar shell is provided with 2 thin-wall parts with the thickness thinner than that of the sugar shell; the shell is spherical; the thickness of each thin-wall part and the thickness of the shell are respectively 0.5mm and 1mm; area of each thin wall partIs 78.5mm 2 (R =2.5 mm), the area percentage of the entire thin-walled portion to the case (R =15 mm) is 5.5%, and the area ratio of any two of the thin-walled portions is 1:1; and the angle formed by connecting two points of the adjacent thin-wall parts with the spherical center of the shell, which have the minimum distance between the two points on the surface of the shell, is 150 degrees.
The formula of the seabuckthorn effervescent tablet bare chip is as follows:
1 part of red grape juice powder, 1 part of red pomegranate juice powder, 12 parts of isomalt, 12 parts of sweet and fragrant powder essence, 20 parts of sea buckthorn powder, 55 parts of citric acid, 55 parts of sodium bicarbonate and 70 parts of maltodextrin.
The formula of the sugar shell is as follows: 1 part of isomalt and 1 part of maltitol.
The preparation method of the seabuckthorn effervescent tablets with the sugar shells with uneven thickness comprises the following steps:
the preparation method comprises the steps of preparing the seabuckthorn effervescent tablet bare chip, sieving the formula raw materials of the seabuckthorn effervescent tablet bare chip with a sieve of 80-100 meshes respectively, mixing, and directly tabletting on a tabletting machine.
Preparing the sugar shell, carrying out hot melting on the isomaltitol and the maltitol at the temperature of 60-90 ℃, pouring the isomaltitol and the maltitol into a hollow shell mold, wherein the hollow shell mold is spherical, the mold is provided with convex parts, the shapes, the sizes and the number of the convex parts are the same as those of the thin-wall parts of the sugar shell of the effervescent tablet in the embodiment, the pouring amount reaches half of that of the hollow shell mold, then gradually cooling to the temperature of 8-10 ℃ through a cooling tunnel, and carrying out cooling and demolding to obtain half of the hollow shell with the thin-wall parts; the above steps are repeated to obtain 2 half hollow shells in total.
Putting the seabuckthorn effervescent tablet bare chip into 1 half of the hollow shells, heating the edges of the shells to 40-60 ℃ to slightly dissolve the seabuckthorn effervescent tablet bare chip, putting the other half of the hollow shells, connecting two points of adjacent thin-wall parts in the obtained effervescent tablets, which have the minimum distance between the surfaces of the shells, with the sphere center of the shells to form an included angle of 150 degrees, pressing the two points to enable the edges of the effervescent tablets to be attached seamlessly, and gradually cooling the effervescent tablets to 8-10 ℃ through a cooling tunnel for cooling and solidification to obtain the seabuckthorn effervescent tablets with sugar shells with uneven thicknesses.
Comparative example 1
Preparing the seabuckthorn effervescent tablets without sugar shells, namely preparing the seabuckthorn effervescent tablet bare tablets.
The formula of the seabuckthorn effervescent tablet bare chip is as follows:
1 part of red grape juice powder, 1 part of red pomegranate juice powder, 12 parts of isomalt, 12 parts of sweet and fragrant powder essence, 20 parts of sea buckthorn powder, 55 parts of citric acid, 55 parts of sodium bicarbonate and 70 parts of maltodextrin.
The preparation method of the seabuckthorn effervescent tablet without the sugar shell comprises the following steps:
preparing the seabuckthorn effervescent tablet bare chip, respectively sieving the formula raw materials of the seabuckthorn effervescent tablet bare chip with a sieve of 80-100 meshes, mixing, and directly tabletting on a tabletting machine to obtain the seabuckthorn effervescent tablet without sugar shells.
Comparative example 2
Preparing a sea buckthorn effervescent tablet with a sugar shell with uniform thickness, which comprises a sea buckthorn effervescent tablet bare chip and the sugar shell arranged outside the effervescent tablet bare chip.
The formula of the seabuckthorn effervescent tablet bare chip is as follows:
1 part of red grape juice powder, 1 part of red pomegranate juice powder, 12 parts of isomalt, 12 parts of sweet and fragrant powder essence, 20 parts of sea buckthorn powder, 55 parts of citric acid, 55 parts of sodium bicarbonate and 70 parts of maltodextrin.
The formula of the sugar shell is as follows: 2 parts of white granulated sugar.
The preparation method of the sea buckthorn effervescent tablet with the sugar shells with uniform thickness comprises the following steps:
the preparation method comprises the steps of preparing the seabuckthorn effervescent tablet bare chip, sieving the formula raw materials of the seabuckthorn effervescent tablet bare chip with a sieve of 80-100 meshes respectively, mixing, and directly tabletting on a tabletting machine.
Preparing the sugar shell, carrying out hot melting on the white granulated sugar at 60-90 ℃, pouring the white granulated sugar into a hollow shell mold, wherein the hollow shell mold does not have a convex part, the pouring amount reaches half of that of the hollow shell mold, then gradually cooling to 8-10 ℃ through a cooling tunnel, and demolding to obtain half of the hollow shell without a thin-wall part; repeating the steps to obtain 2 half hollow shells without thin-wall parts.
Putting the seabuckthorn effervescent tablet bare chip into 1 half of the hollow shells without the thin-wall parts, heating the edges of the shells to 40-60 ℃ to slightly dissolve the seabuckthorn effervescent tablet bare chip, putting the other 1 half of the hollow shells without the thin-wall parts, pressing the shells to enable the edges to be attached seamlessly, and gradually cooling to 8-10 ℃ through a cooling tunnel to cool and solidify to obtain the seabuckthorn effervescent tablets with sugar shells with uniform thickness.
Comparative example 3
Preparing a sea-buckthorn effervescent tablet with a sugar shell with uniform thickness, wherein the sea-buckthorn effervescent tablet comprises a sea-buckthorn effervescent tablet bare chip and the sugar shell arranged outside the effervescent tablet bare chip.
The formula of the seabuckthorn effervescent tablet bare chip is as follows:
1 part of red grape juice powder, 1 part of red pomegranate juice powder, 12 parts of isomalt, 12 parts of sweet and fragrant powder essence, 20 parts of sea buckthorn powder, 55 parts of citric acid, 55 parts of sodium bicarbonate and 70 parts of maltodextrin.
The formula of the sugar shell is as follows: 1 part of isomalt and 1 part of maltitol.
The preparation method of the seabuckthorn effervescent tablet with the sugar shells with uniform thickness comprises the following steps:
preparing the seabuckthorn effervescent tablet bare chip, respectively sieving the raw materials of the seabuckthorn effervescent tablet bare chip formula by a sieve of 80-100 meshes, mixing, and directly tabletting on a tabletting machine.
Preparing the sugar shell, hot-melting the isomaltitol and the maltitol at the temperature of 60-90 ℃, pouring the isomaltitol and the maltitol into a hollow shell mold, wherein the hollow shell mold does not have a convex part, the pouring amount reaches half of the hollow shell mold, then gradually cooling to 8-10 ℃ through a cooling tunnel, cooling, and demolding to obtain half of the hollow shell without a thin-wall part; repeating the steps to obtain 2 half hollow shells without thin-wall parts.
Putting the seabuckthorn effervescent tablet bare chip into 1 half of the hollow shells without the thin-wall parts, heating the edges of the shells to 40-60 ℃ to slightly dissolve the seabuckthorn effervescent tablet bare chip, putting the other 1 half of the hollow shells without the thin-wall parts, pressing the shells to enable the edges to be attached seamlessly, and gradually cooling to 8-10 ℃ through a cooling tunnel to cool and solidify to obtain the seabuckthorn effervescent tablets with sugar shells with uniform thickness.
Dissolution uniformity and moisture absorption and prevention test
The effervescent tablets prepared in the above examples 1 to 2 and comparative examples 1 to 3 were subjected to a dissolution uniformity test, and it was found that the effervescent tablets of examples 1 to 2 were dissolved in a liquid by tumbling and rotating, and the effervescent tablets of comparative examples 1 to 3 were dissolved in a floating manner. In each of examples and comparative examples, 3 points of each of the upper and lower liquid layers were sampled, and the pH and the soluble solid Brix were measured, and the uniformity among the points was observed, and the results are shown in table 1.
TABLE 1
Figure BDA0003915320940000111
Figure BDA0003915320940000121
As can be seen from Table 1, the effervescent tablets of examples 1-2 were placed in a liquid, the thinner part of 2 of the sugar shell was melted to form 2 holes, water was introduced into the sugar shell and contacted with the seabuckthorn effervescent tablets, the reaction produced gas, which was ejected from the asymmetrical holes of 2, and the gas flow driven the entire effervescent tablet sugar shell to tumble and rotate in the liquid, which not only increased the interest, but also made the dissolution of the effervescent tablets more uniform, and even if not stirred, the pH and Brix values thereof were also more uniform. While the effervescent tablets of comparative examples 1 to 3 were put in a liquid, only floating on the upper layer and dissolved, and therefore, the pH and Brix values were not very uniform without stirring.
The effervescent tablets prepared in example 2 and comparative example 1 were subjected to a moisture-proof test for long-term storage, specifically, the effervescent tablets were stored in an experimental environment at a temperature of 25 ℃ and a humidity of 75%, bare tablets of the effervescent tablets were weighed 3 times after sugar shells were removed at each time point, and the results were averaged and shown in table 2.
TABLE 2
Figure BDA0003915320940000131
As can be seen from Table 2, the effervescent tablet of example 2 has a sugar shell which provides moisture protection, whereas comparative example 1 has no sugar shell and therefore has a more severe moisture absorption.
The above description is only for the preferred embodiment of the present invention, but the scope of the present invention is not limited thereto, and any person skilled in the art should be considered to be within the technical scope of the present invention, and the technical solutions and the inventive concepts thereof according to the present invention should be equivalent or changed within the scope of the present invention.

Claims (10)

1. An effervescent tablet comprising an effervescent tablet die and a housing disposed externally of the effervescent tablet die;
the shell is provided with 2 thin-wall parts which are mutually asymmetric;
the thickness of the thin-wall part is smaller than that of the shell.
2. The effervescent tablet of claim 1, wherein the outer shell has 2 to 5 thin wall portions.
3. The effervescent tablet of claim 1, wherein the ratio of the thickness of each thin-walled portion to the thickness of the outer shell is 1:2-5.
4. The effervescent tablet of claim 3, wherein the thickness of each thin-walled portion is 0.5mm to 2mm.
5. The effervescent tablet of claim 1, wherein the area of each thin wall portion accounts for 1-5% of the area of the outer shell;
the area percentage of all the thin-wall parts in the shell is 2-10%.
6. The effervescent tablet of claim 5, wherein the area ratio of any two of the thin-walled regions is 0.9 to 1:1.
7. The effervescent tablet of claim 1, wherein the outer shell is spherical, and the angle formed by connecting two points of the adjacent thin-wall parts on the outer shell with the smallest distance and the spherical center of the outer shell is 30-150 degrees.
8. The effervescent tablet of claim 1, wherein the composition of the effervescent tablet die comprises, in parts by mass:
20-25 parts of sea buckthorn powder, 1-2 parts of red grape juice powder, 1-2 parts of pomegranate juice powder, 12-15 parts of first sweetening agent, 12-15 parts of lubricant, 55-65 parts of acid source, 55-65 parts of alkali source and 70-75 parts of filler;
the shell comprises the following components: 2-10 parts of a second sweetening agent.
9. The effervescent tablet of claim 1, wherein the first and second sweeteners are independently selected from at least one of glucose, fructose, sucrose, maltose, starch sugar, lactose, isomalt, xylitol, erythritol, sucralose, steviol glycosides, acesulfame k, sorbitol, aspartame, L-arabinose, maltitol, mannitol;
the lubricant is at least one selected from sweet-scented powder essence, PEG6000, magnesium stearate and talcum powder;
the acid source is at least one of citric acid, tartaric acid, fumaric acid, adipic acid, malic acid, boric acid and hydrochloric acid;
the alkali source is selected from at least one of sodium bicarbonate and sodium carbonate;
the filler is at least one selected from dextrin, starch, lactose, mannitol, sucrose and microcrystalline cellulose.
10. A method of preparing an effervescent tablet, comprising:
pouring the shell raw material liquid into a mold to obtain a shell; placing the effervescent tablet bare chip in the obtained shell to obtain an effervescent tablet;
the mold is a mold having 2 or more convex or concave portions which are asymmetrical to each other.
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