CN116649523A - 一种藜麦泡腾片及其制备方法 - Google Patents
一种藜麦泡腾片及其制备方法 Download PDFInfo
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- CN116649523A CN116649523A CN202310430962.XA CN202310430962A CN116649523A CN 116649523 A CN116649523 A CN 116649523A CN 202310430962 A CN202310430962 A CN 202310430962A CN 116649523 A CN116649523 A CN 116649523A
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- quinoa
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Abstract
本发明提供了一种藜麦泡腾片及其制备方法。包括以下成分:预处理的藜麦粉30‑40份、崩解剂50‑55份、制粒剂1‑2份、甜味剂1‑2份和填充剂8‑16份;预处理的藜麦粉的制备方法如下:取藜麦籽粒,倒入液氮浸泡5‑20min,藜麦籽粒与液氮质量体积比为1g:(3‑5)mL;对藜麦籽粒进行浸泡5‑20min后烘干,粉碎即得。本发明通过采用液氮对藜麦籽粒进行浸泡搓洗处理,能够去除藜麦籽粒表面带有苦涩味的皂角苷,大大改善藜麦泡腾片口感;同时,藜麦籽粒用液氮速冻处理后再粉碎,不会破坏藜麦的营养成分,能够最大限度保留藜麦的全部营养成分。本发明制备的固体饮料产品藜麦泡腾片口感酸甜,味似汽水,回味有藜麦藜麦特有的谷物的清香。
Description
技术领域
本发明涉及藜麦深加工的技术领域,具体涉及一种藜麦泡腾片及其制备方法。
背景技术
藜麦(Chenopodium quinoa)是苋科藜属一年生双子叶植物。藜麦具有耐寒、耐旱、耐瘠薄、耐盐碱等生理学特性,非常适合干旱半干旱地区种植,与传统种植作物相比,藜麦的经济效益也远高于小麦、玉米、马铃薯等其他作物。
联合国粮农组织(FAO)认为藜麦是一种单体植物即可基本满足人体基本营养需求的食物,正式推荐藜麦为最适宜人类的全营养食品。作为一种营养价值突出的功能性健康食品,含有丰富的淀粉、蛋白质,尤其是蛋白质含量很丰富,可以达到15%-22%,是小米的2倍、稻米的3-4倍。藜麦还富含人体必需的8种氨基酸和婴幼儿必需的1种氨基酸,尤其值得一提的是一般谷物中缺乏的赖氨酸含量很高(赖氨酸是人体组织生长及修复所必需的)。藜麦不仅富含多酚、黄酮、皂苷、多糖、多肽等活性成分,还含有丰富的维生素、必需氨基酸、矿物质(K、P、Mg、Ca、Zn、Fe)等营养物质,具有均衡补充营养、增强机体功能、抗氧化、降血糖、降血脂、抗炎、提高免疫、防治心血管疾病以及抗菌抗溃疡等生理活性,尤其适于高血糖、高血压、高血脂、心脏病等慢性病人群及婴幼儿、孕产妇、儿童、学生、老年人等人群食用。此外,藜麦皂苷具有抗菌、抗氧化、降血糖等多种功效,被广泛应用于医疗和保健行业。但是藜麦皂苷具有苦涩味,这会影响藜麦作为唯一原料的加工食品和饮品的口感,藜麦皂苷主要存在于种皮、籽实中,其含量在0.14%~2.30%,占藜麦中皂苷含量的68%。通常在食用前需要将种皮除去,增加藜麦加工难度和加工成本,影响藜麦的广种植和相关产品开发。
藜麦种类繁多,有3000多个品种,常见的有:白、红、黑三种藜麦。近年来,藜麦产业发展迅速,已成为市场上炙手可热的健康食品,目前已有藜麦米、藜麦茶、藜麦饼干、藜麦麦片、藜麦啤酒、藜麦白酒、藜麦粥等走向市场,市场前景十分广阔。
泡腾片作为一种固体饮料,具有体积小、便于携带保存、食用方式简单、崩解速度快、生物利用率高等优点。泡腾片溶解于饮用水后,在泡腾崩解剂的作用下,会产生大量二氧化碳,使饮用入口时有汽水般的美感,有时崩解产生的气泡还会使在水中的泡腾片上下翻滚,使其崩解和融化加速,在工作的同时还可以起到缓解压力作用。近年来,研究者更加注重泡腾片的营养与保健功能,开展了诸如百香果泡腾片、猕猴桃泡腾片、蜜瓜泡腾片等的制备工艺研究。专利CN112314846A公开了一种藜麦泡腾片及其制备方法,此藜麦泡腾片主要活性成分为藜麦粉,再辅加以苦荞粉和荞麦粉,并没有单独以藜麦粉作为原料。混合原料的化学成分差异会影响到最终产品的理化性质和感官测定。此外藜麦粉是直接添加的,藜麦籽粒含有皂苷,因此会导致口感很差。并且采用干法制粒的工艺,此因设备昂贵、辅料要求高,故工厂应用不多,多用于实验研究。
为此,本发明申请以藜麦为单一原料,开发一种营养丰富、谷物清香的藜麦泡腾片。该泡腾片既能保持藜麦原有营养成分,又能去除藜麦皂苷,减少矫味剂的使用或者苦荞粉、荞麦粉等辅料使用,促进藜麦的推广种植和相关产品开发。
发明内容
要解决的技术问题:针对上述的技术问题,本发明的目的是提供一种藜麦泡腾片及其制备方法,通过采用液氮对藜麦籽粒进行浸泡搓洗处理,能够去除藜麦籽粒表面带有苦涩味的皂苷,大大改善藜麦泡腾片口感;同时,藜麦籽粒用液氮速冻处理后再粉碎,不会破坏藜麦的营养成分,能够最大限度保留藜麦的全部营养成分,克服现有藜麦饮品中因辅料和添加剂过多而导致的营养成分不足、健康促进效果不佳的问题。
技术方案:一种藜麦泡腾片,按重量份计,包括以下成分:
进一步的,所述预处理的藜麦粉的制备方法如下:
步骤1:取藜麦籽粒,倒入液氮浸泡6-20min,藜麦籽粒与液氮质量体积比为1g:(3-5)mL;步骤2:蒸馏水浸泡5-20min,过滤脱水,烘干粉碎即得预处理的藜麦粉。
藜麦皂苷主要存在于藜麦种皮的乳突细胞中,细胞壁的坚韧性使藜麦皂苷不易分离。液氮的温度达到-196℃,当它与藜麦籽粒接触后气化就能更快地带走热量,让藜麦籽粒迅速冻结,室温形成冰晶胀破细胞,促使水溶性的皂苷溶出。
进一步的,所述预处理的藜麦粉的目数为100-180目。
进一步的,所述藜麦粉的来源为白藜麦、红藜麦或黑藜麦中的一种,红藜麦与黑藜麦的籽粒外膜较硬,吃来很有嚼劲,但却会增加胃肠道疾病患者的消化负担,白藜麦的籽粒较软,性质较温和,能减少消化负担。黑藜麦籽粒皂苷含量远高于白藜麦籽粒皂苷含量。
进一步的,所述崩解剂包括酸源和碱源;
崩解剂(又称泡腾崩解剂)的酸源、碱源的种类和配比决定泡腾效果,以及泡腾反应的产气量。
进一步的,所述酸源为柠檬酸、苹果酸、酒石酸、己二酸、富马酸、乳酸、水溶性氨基酸中的至少一种;柠檬酸是目前应用最广泛的泡腾酸源,其物理性状为无色半透明结晶或白色粉末,具有口感好、易溶于水等诸多优点,但是因其吸湿性强,易造成涨片、黏冲;苹果酸口味较好,但其吸湿性也较强,易黏冲;柠檬酸的酸性强于酒石酸,易溶于水,吸湿性小,缺点是易与很多矿物质发生反应而产生沉淀,影响观感;己二酸不吸潮,且其润滑作用较好,但与碱源反应过程缓慢,且反应不彻底而有残留;富马酸的润滑作用较好,且没有吸湿性,但其酸性较弱。
进一步的,所述碱源为碳酸钠、碳酸氢钠、碳酸氢钾中的至少一种;碳酸钙、碳酸钠、碳酸氢钠、碳酸氢钾都是碱性物质,碳酸氢钠由于其产气迅速,溶解速度快而更为常用。在泡腾片的制备中,酸碱的比例对其口感以及稳定性影响显著。
进一步的,所述制粒剂包括黏合剂和润滑剂;所述黏合剂为淀粉浆、PVP乙醇溶液、羟丙甲纤维素水溶液、糖浆中的至少一种;其中,以PVP的乙醇溶液做黏合剂可以消除水热等因素的影响,PVP做黏合剂可以以干粉加入,再加适当溶剂润湿制粒;或做干黏合剂直接压片。进一步的,所述润滑剂为聚乙二醇6000、L-亮氨酸、硬脂富马酸钠、硬脂富马酸钾、月桂醇硫酸钠、月桂醇硫酸镁中的至少一种;润滑剂可以解决压片过程中涨片、黏冲等问题,应具有良好的润滑性和水溶性,聚乙二醇6000具有良好的润滑效果,制粒后所得颗粒流动性好,压片后在水中极易溶解。在压片过程中,因其熔点较低,冲头摩擦升温会使其软化,发生黏冲,从而影响生产效率,故在生产中的用量不超过总重量的5%,防止过多增加黏冲性,并需粉碎过160目筛后使用。L-亮氨酸的润滑效果较好,但其价格较贵,润滑效果还与润滑剂的粒径相关,L-亮氨酸经过喷雾干燥后可显著提高润滑效果。为取得更好的润滑效果,可将几种润滑剂按照一定比例混用。
进一步的,所述甜味剂为环己烷氨基磺酸钠、糖、糖精钠、糖精钙、甘草甜、二氢查耳酮、天冬酰胺、低聚果糖、阿斯巴甜中的至少一种;其中,低聚果糖是一种天然活性物质,甜度为蔗糖的0.3-0.6倍,既保持蔗糖的纯正甜味性质,又比蔗糖甜味清爽,是具有调节肠道菌群、增殖双歧杆菌、促进钙的吸收、调节血脂、免疫调节、抗龋齿等保健功能的新型甜味剂,同时正常人体内没有一种酶可以水解低聚果糖这种碳水化合物,所以它不容易被人体吸收,因此糖尿病患者也可以使用。
进一步的,所述填充剂为糊精、淀粉、乳糖、甘露醇中的至少一种;泡腾片需在水中完全溶解,所用填充剂需可溶,用于口服泡腾片填充剂最常用的是水溶性填充剂,如葡萄糖、蔗糖、甘露醇、乳糖等。葡萄糖、蔗糖易吸潮而结块凝聚,颗粒流动性不好,且有增加压片时黏冲的概率。甘露醇因具有吸热性而具有清凉感,可压性好且无吸湿性,可使泡腾片外表光滑美观又味佳。乳糖与大部分药物不起化学作用,性质稳定,适用于引湿性药物,且可压性甚好,为泡腾片优良的填充剂。淀粉既不溶于水,也不溶于乙醇,在空气中也较稳定,故其可吸水而不潮解,并且是藜麦主要化学成分之一。糊精易溶于热水而在冷水中溶解较缓慢,且不溶于乙醇。泡腾片常选择乳糖作填充剂,其溶于水,且在空气中较稳定。
上述藜麦泡腾片的制备方法,包括干法制粒或湿法制粒。
进一步的,所述干法制粒步骤为:将藜麦粉、崩解剂、制粒剂、甜味剂、矫味剂、填充剂进行充分混合均匀,用压片机进行压片获得片剂,在温度40-80℃下干燥0.5h-2h后,即得藜麦泡腾片。
由于藜麦泡腾片包含的崩解剂、制粒剂、甜味剂、矫味剂、填充剂覆盖众多化学物质,理化性质各有差异,如添加的是碳酸氢钠,那么,碳酸氢钠受热易分解,在50℃以上就开始迅速分解,因此干燥温度是藜麦泡腾片性质稳定的因素之一。
进一步的,所述湿法制粒步骤为:将预处理藜麦粉碎过筛,按比例分别称量藜麦粉、崩解剂酸源、甜味剂、填充剂进行混合;按比例分别称量藜麦粉、崩解剂碱源、填充剂进行混合;加入黏合剂充分溶解,65-80℃干燥1-2.5h,两者取出后混合,加入润滑剂,倒入摸具压片,使其成型后脱模,即得湿法制备的藜麦泡腾片。
有益效果:
1、原生藜麦表面有一层皂苷,皂苷是一种具有微毒的物质,味苦,本发明中将藜麦籽粒经液氮浸泡处理后,能够去除其表皮带有苦涩味的皂苷,大大改善藜麦泡腾片口感,操作简单成本低耗时短。
2、本发明中将营养丰富而全面的藜麦籽粒,用液氮速冻处理后再粉碎,不仅可以去除皂苷,同时迅速冷冻不会破坏藜麦的营养成分,能够最大限度保留藜麦的全部营养成分。
3、本发明中藜麦泡腾片的水分含量为7-10%,能够其他品质的前提下,保证保质期和货架期,否则,水分含量太少影响片剂成型,水分含量太多则容易霉变。
4、本发明制备的藜麦泡腾片,体积小,携带方便,能够满足大众方便服用和携带的要求;速溶性好,饮用方便,能够以大众消费习惯为出发点,适当改变配方或调整口味,调整甜味剂、矫味剂、着色剂后研发成不同系列的泡腾产品。
5、在实际使用中,可根据需要调节藜麦泡腾片加入量,决定最终藜麦饮品中藜麦的含量,多加则作为早餐食用补充能量,少加作为饮料补充水分,不仅扩展了藜麦的利用方式,还利用原料藜麦自身的营养成分成为人体提供营养的来源。
6、本发明采用湿法制备泡腾片,分别制备酸片和碱片,再将两者混合、压片而制得。这种方法操作简单、成品外观较好,而且可以直接避免因酸碱的直接接触而造成的酸碱反应,产品稳定性好,尤其适合食品厂大规模工业化生产。
附图说明
图1为本发明藜麦泡腾片干法制备工艺流程图。
图2为本发明藜麦泡腾片湿法制备工艺流程图。
具体实施方式
本发明提出了一种藜麦泡腾片及其制备方法,为使本发明的目的、技术方案及效果更加清楚、明确,以下将配合实施例来对本发明进一步详细说明。应当理解,此处所描述的具体实施例仅用以解释本发明,并不用于限定本发明。
实施例1
预处理的藜麦粉的制备方法如下:
步骤1:取白色藜麦籽粒,倒入液氮浸泡20min,液氮用量浸没过藜麦籽粒表面,藜麦籽粒与液氮质量体积比为1g:4mL,进行搅拌、搓洗,使其与液氮充分接触,直至液氮挥发到看不见明显液体;
步骤2:倒入蒸馏水浸泡5min,过滤脱水,50℃烘干1h,粉碎过筛即得目数为120目(0.125mm)的预处理的藜麦粉。
经测定,藜麦皂苷去除率为99.8%。
对比例1
藜麦粉的制备方法如下:
步骤1:取白色藜麦籽粒;
步骤2:倒入蒸馏水浸泡20min,蒸馏水用量浸没过藜麦籽粒表面,对白色藜麦籽粒进行搅拌、搓洗,50℃烘干1h,粉碎过筛即得目数为120目(0.125mm)藜麦粉。
经测定,藜麦皂苷去除率42.9%。
下述实施例均采用实施例1制备的预处理的藜麦粉:
实施例2-7采用湿法制粒法,采用不同的酸碱比(柠檬酸:碳酸氢钠),具体如下:
实施例2
一种藜麦泡腾片的制备方法,包括以下步骤:
(1)制备碱源:称取碳酸氢钠1.143g、藜麦粉1.5g、填充剂(D-甘露醇)0.275g,混合均匀,加入无水乙醇充分溶解,加入黏合剂(PVP)0.05g,混合均匀,放入烘箱干燥,65℃,2.5h;
(2)制备酸源:称取柠檬酸1.632g、填充剂(D-甘露醇)0.275g、甜味剂(阿斯巴甜)0.05g,混合均匀,加入无水乙醇充分溶解,放入烘箱干燥,65℃,2.5h;
(3)取出干燥后的酸源和碱源,混合均匀,加入水浴融化的聚乙二醇PEG60000.075g,混合均匀,装入模具中,压片成型,60℃干燥2h,得到藜麦泡腾片。
实施例3
一种藜麦泡腾片的制备方法,包括以下步骤:
(1)制备碱源:称取碳酸氢钠1.314g、藜麦粉1.5g、填充剂(D-甘露醇)0.275g,混合均匀,加入无水乙醇充分溶解,加入黏合剂(PVP)0.05g,混合均匀,放入烘箱干燥,65℃,2.5h;
(2)制备酸源:称取柠檬酸1.461g、填充剂(D-甘露醇)0.275g、甜味剂(阿斯巴甜)0.05g,混合均匀,加入无水乙醇充分溶解,放入烘箱干燥,65℃,2.5h;
(3)取出干燥后的酸源和碱源,混合均匀,加入水浴融化的聚乙二醇PEG60000.075g,混合均匀,装入模具中,压片成型,60℃干燥2h,得到藜麦泡腾片。
实施例4
一种藜麦泡腾片的制备方法,包括以下步骤:
(1)制备碱源:称取碳酸氢钠1.454g、藜麦粉1.5g、填充剂(D-甘露醇)0.275g,混合均匀,加入无水乙醇充分溶解,加入黏合剂(PVP)0.05g,混合均匀,放入烘箱干燥,65℃,2.5h;
(2)制备酸源:称取柠檬酸1.321g、填充剂(D-甘露醇)0.275g、甜味剂(阿斯巴甜)0.05g,混合均匀,加入无水乙醇充分溶解,放入烘箱干燥,65℃,2.5h;
(3)取出干燥后的酸源和碱源,混合均匀,加入水浴融化的聚乙二醇PEG60000.075g,混合均匀,装入模具中,压片成型,60℃干燥2h,得到藜麦泡腾片。
实施例5
一种藜麦泡腾片的制备方法,包括以下步骤:
(1)制备碱源:称取碳酸氢钠1.207g、藜麦粉1.5g、填充剂(D-甘露醇)0.275g,混合均匀,加入无水乙醇充分溶解,加入黏合剂(PVP)0.05g,混合均匀,放入烘箱干燥,65℃,2.5h;
(2)制备酸源:称取柠檬酸1.568g、填充剂(D-甘露醇)0.275g、甜味剂(阿斯巴甜)0.05g,混合均匀,加入无水乙醇充分溶解,放入烘箱干燥,65℃,2.5h;
(3)取出干燥后的酸源和碱源,混合均匀,加入水浴融化的聚乙二醇PEG60000.075g,混合均匀,装入模具中,压片成型,60℃干燥2h,得到藜麦泡腾片。
实施例6
一种藜麦泡腾片的制备方法,包括以下步骤:
(1)制备碱源:称取碳酸氢钠1.11g、藜麦粉1.5g、填充剂(D-甘露醇)0.275g,混合均匀,加入无水乙醇充分溶解,加入黏合剂(PVP)0.05g,混合均匀,放入烘箱干燥,65℃,2.5h;
(2)制备酸源:称取柠檬酸1.665g、填充剂(D-甘露醇)0.275g、甜味剂(阿斯巴甜)0.05g,混合均匀,加入无水乙醇充分溶解,放入烘箱干燥,65℃,2.5h;
(3)取出干燥后的酸源和碱源,混合均匀,加入水浴融化的聚乙二醇PEG60000.075g,混合均匀,装入模具中,压片成型,60℃干燥2h,得到藜麦泡腾片。
实施例7
一种藜麦泡腾片的制备方法,包括以下步骤:
(1)制备碱源:称取碳酸氢钠1.028g、藜麦粉1.5g、填充剂(D-甘露醇)0.275g,混合均匀,加入无水乙醇充分溶解,加入黏合剂(PVP)0.05g,混合均匀,放入烘箱干燥,65℃,2.5h;(2)制备酸源:称取柠檬酸1.747g、填充剂(D-甘露醇)0.275g、甜味剂(阿斯巴甜)0.05g,混合均匀,加入无水乙醇充分溶解,放入烘箱干燥,65℃,2.5h。
(3)取出干燥后的酸源和碱源,混合均匀,加入水浴融化的聚乙二醇PEG60000.075g,混合均匀,装入模具中,压片成型,60℃干燥2h,得到藜麦泡腾片。
实施例2-7的藜麦泡腾片的理化指标如下表1所示:
表1
实施例8
一种藜麦泡腾片的制备方法,采用湿法制粒法,包括以下步骤:
(1)制备碱源:称取碳酸氢钠1.454g、藜麦粉0.8g、填充剂(D-甘露醇)0.625g,混合均匀,加入无水乙醇充分溶解,加入黏合剂(PVP)0.05g,混合均匀,放入烘箱干燥,65℃,2.5h;
(2)制备酸源:称取柠檬酸1.321g、填充剂(D-甘露醇)0.625g、甜味剂(阿斯巴甜)0.05g,混合均匀,加入无水乙醇充分溶解,放入烘箱干燥,65℃,2.5h;
(3)取出干燥后的酸源和碱源,混合均匀,加入水浴融化的聚乙二醇PEG60000.075g,混合均匀,装入模具中,压片成型,60℃干燥2h,得到藜麦泡腾片。
藜麦泡腾片的发泡量:36mL,崩解时间:140s,pH:5.96。
实施例9-14采用干法制粒法,采用不同的酸碱比(柠檬酸:碳酸氢钠),具体如下:
实施例9
一种藜麦泡腾片的制备方法,采用干法制粒法,包括以下步骤:
(1)称取藜麦粉1.5g、崩解剂(柠檬酸:碳酸氢钠=1:0.7)2.775g,填充剂(D-甘露醇)0.55g、润滑剂(聚乙二醇PEG6000)0.075g、黏合剂(PVP)0.05g、甜味剂(阿斯巴甜)0.05g,混合均匀;
(2)喷无水乙醇并搅拌,直到粉状的药品出现颗粒状,装入模具中,压片成型,60℃干燥2h,得到藜麦泡腾片。
实施例10
一种藜麦泡腾片的制备方法,采用干法制粒法,包括以下步骤:
(3)称取藜麦粉1.5g、崩解剂(柠檬酸:碳酸氢钠=1:0.9)2.775g,填充剂(D-甘露醇)0.55g、润滑剂(聚乙二醇PEG6000)0.075g、黏合剂(PVP)0.05g、甜味剂(阿斯巴甜)0.05g,混合均匀;
(4)喷无水乙醇并搅拌,直到粉状的药品出现颗粒状,装入模具中,压片成型,60℃干燥2h,得到藜麦泡腾片。
实施例11
一种藜麦泡腾片的制备方法,采用干法制粒法,包括以下步骤:
(5)称取藜麦粉1.5g、崩解剂(柠檬酸:碳酸氢钠=1:1.1)2.775g,填充剂(D-甘露醇)0.55g、润滑剂(聚乙二醇PEG6000)0.075g、黏合剂(PVP)0.05g、甜味剂(阿斯巴甜)0.05g,混合均匀;
(6)喷无水乙醇并搅拌,直到粉状的药品出现颗粒状,装入模具中,压片成型,60℃干燥2h,得到藜麦泡腾片。
实施例12
一种藜麦泡腾片的制备方法,采用干法制粒法,包括以下步骤:
(7)称取藜麦粉1.5g、崩解剂(柠檬酸:碳酸氢钠=1:1.3)2.775g,填充剂(D-甘露醇)0.55g、润滑剂(聚乙二醇PEG6000)0.075g、黏合剂(PVP)0.05g、甜味剂(阿斯巴甜)0.05g,混合均匀;
(8)喷无水乙醇并搅拌,直到粉状的药品出现颗粒状,装入模具中,压片成型,60℃干燥2h,得到藜麦泡腾片。
实施例13
一种藜麦泡腾片的制备方法,采用干法制粒法,包括以下步骤:
(9)称取藜麦粉1.5g、崩解剂(柠檬酸:碳酸氢钠=1:1.5)2.775g,填充剂(D-甘露醇)0.55g、润滑剂(聚乙二醇PEG6000)0.075g、黏合剂(PVP)0.05g、甜味剂(阿斯巴甜)0.05g,混合均匀;
(10)喷无水乙醇并搅拌,直到粉状的药品出现颗粒状,装入模具中,压片成型,60℃干燥2h,得到藜麦泡腾片。
实施例14
一种藜麦泡腾片的制备方法,采用干法制粒法,包括以下步骤:
(11)称取藜麦粉1.5g、崩解剂(柠檬酸:碳酸氢钠=1:1.7)2.775g,填充剂(D-甘露醇)0.55g、润滑剂(聚乙二醇PEG6000)0.075g、黏合剂(PVP)0.05g、甜味剂(阿斯巴甜)0.05g,混合均匀;
(12)喷无水乙醇并搅拌,直到粉状的药品出现颗粒状,装入模具中,压片成型,60℃干燥2h,得到藜麦泡腾片。
实施例9-14的藜麦泡腾片的理化指标如下表2所示:
表2
实施例15
一种藜麦泡腾片的制备方法,采用干法制粒法,包括以下步骤:
(1)称取藜麦粉2.5g、崩解剂(柠檬酸:碳酸氢钠=1:1.5)2g,填充剂(D-甘露醇)0.125g、润滑剂(聚乙二醇PEG6000)0.075g、黏合剂(PVP)0.05g,混合均匀;
(2)喷无水乙醇并搅拌,直到粉状的药品出现颗粒状,装入模具中,压片成型,60℃干燥2h,得到藜麦泡腾片。
藜麦泡腾片的发泡量:15.8mL,崩解时间:250s,pH:6.6。
泡腾片崩解剂遇水发生酸碱中和反应放出大量的CO2,使泡腾片迅速崩解和融化。泡腾片要求崩解速度快、泡腾效果好。各泡腾片应于5min内完全崩解,崩解时间越越短越好,平均发泡量不得少于6mL,发泡量越高越好。本发明申请中以酸源、碱源比例以柠檬酸和碳酸氢钠为例,柠檬酸和碳酸氢钠的比例对泡腾片的感官影响最大,调节柠檬酸和碳酸氢钠的用量,通过测定主要指标二氧化碳CO2的释放量(发泡量)和崩解时间来选择崩解剂最合适的配比,酸碱比实验依次从酸:碱为1:0.7到1:1.7,再考量pH与酸甜口感、保存期相关,崩解剂酸碱比最优条件范围是酸:碱为1:0.7到1:1.1。
前述对本发明的具体示例性实施方案的描述是为了说明和例证的目的。这些描述并非想将本发明限定为所公开的精确形式,并且很显然,根据上述教导,可以进行很多改变和变化。对示例性实施例进行选择和描述的目的在于解释本发明的特定原理及其实际应用,从而使得本领域的技术人员能够实现并利用本发明的各种不同的示例性实施方案以及各种不同的选择和改变。本发明的范围意在由权利要求书及其等同形式所限定。
Claims (10)
1.一种藜麦泡腾片,其特征在于,按重量份计,包括以下成分:
2.根据权利要求1所述的一种藜麦泡腾片,其特征在于,所述预处理的藜麦粉的制备方法如下:
步骤1:取藜麦籽粒,倒入液氮浸泡5-20min,藜麦籽粒与液氮质量体积比为1g:(3-5)mL;
步骤2:蒸馏水浸泡5-20min,过滤脱水,烘干粉碎即得预处理的藜麦粉。
3.根据权利要求1所述的一种藜麦泡腾片,其特征在于,所述预处理的藜麦粉的目数为100-180目。
4.根据权利要求1所述的一种藜麦泡腾片,其特征在于,所述藜麦粉的来源为白藜麦、红藜麦或黑藜麦中的一种。
5.根据权利要求1所述的一种藜麦泡腾片,其特征在于,所述崩解剂包括酸源和碱源;所述酸源为柠檬酸、苹果酸、酒石酸、己二酸、富马酸、乳酸、水溶性氨基酸中的至少一种;所述碱源为碳酸钠、碳酸氢钠、碳酸氢钾中的至少一种。
6.根据权利要求1所述的一种藜麦泡腾片,其特征在于,所述制粒剂包括黏合剂和润滑剂;所述黏合剂为淀粉浆、PVP乙醇溶液、羟丙甲纤维素水溶液、糖浆中的至少一种;所述润滑剂为聚乙二醇PEG6000、L-亮氨酸、硬脂富马酸钠、硬脂富马酸钾、月桂醇硫酸钠、月桂醇硫酸镁中的至少一种。
7.根据权利要求1所述的一种藜麦泡腾片,其特征在于,所述甜味剂为环己烷氨基磺酸钠、糖、糖精钠、糖精钙、甘草甜、二氢查耳酮、天冬酰胺、低聚果糖中的至少一种;所述填充剂为糊精、淀粉、乳糖、甘露醇中的至少一种。
8.根据权利要求1-7任一项所述的一种藜麦泡腾片的制备方法,其特征在于,包括干法制粒或湿法制粒。
9.根据权利要求8所述的一种藜麦泡腾片的制备方法,其特征在于,所述干法制粒步骤为:将预处理藜麦粉、崩解剂、制粒剂、甜味剂、填充剂进行充分混合均匀,用压片机进行压片获得片剂,在温度40-80℃下干燥0.5h-2h后,即得干法制备的藜麦泡腾片。
10.根据权利要求8所述的一种藜麦泡腾片的制备方法,其特征在于,所述湿法制粒步骤为:
将预处理藜麦粉碎过筛,按比例分别称量藜麦粉、崩解剂酸源、甜味剂、填充剂进行混合;
按比例分别称量藜麦粉、崩解剂碱源、填充剂进行混合;加入黏合剂充分溶解,65-80℃干燥1-2.5h,两者取出后混合,加入润滑剂,倒入摸具压片,使其成型后脱模,即得湿法制备的藜麦泡腾片。
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