WO2019007237A1 - 黑枸杞泡腾片及其制备方法 - Google Patents

黑枸杞泡腾片及其制备方法 Download PDF

Info

Publication number
WO2019007237A1
WO2019007237A1 PCT/CN2018/093035 CN2018093035W WO2019007237A1 WO 2019007237 A1 WO2019007237 A1 WO 2019007237A1 CN 2018093035 W CN2018093035 W CN 2018093035W WO 2019007237 A1 WO2019007237 A1 WO 2019007237A1
Authority
WO
WIPO (PCT)
Prior art keywords
black
citric acid
effervescent tablet
preparing
sorghum
Prior art date
Application number
PCT/CN2018/093035
Other languages
English (en)
French (fr)
Inventor
高林
Original Assignee
青海睿元药物研究所有限责任公司
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by 青海睿元药物研究所有限责任公司 filed Critical 青海睿元药物研究所有限责任公司
Priority to EP18804503.3A priority Critical patent/EP3649871A4/en
Publication of WO2019007237A1 publication Critical patent/WO2019007237A1/zh

Links

Classifications

    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
    • A61K36/18—Magnoliophyta (angiosperms)
    • A61K36/185—Magnoliopsida (dicotyledons)
    • A61K36/81—Solanaceae (Potato family), e.g. tobacco, nightshade, tomato, belladonna, capsicum or jimsonweed
    • A61K36/815—Lycium (desert-thorn)
    • 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
    • A23L2/40—Effervescence-generating compositions
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/52—Adding ingredients
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • 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
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K9/00—Medicinal preparations characterised by special physical form
    • A61K9/0002—Galenical forms characterised by the drug release technique; Application systems commanded by energy
    • A61K9/0007—Effervescent
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K9/00—Medicinal preparations characterised by special physical form
    • A61K9/20—Pills, tablets, discs, rods
    • A61K9/2004—Excipients; Inactive ingredients
    • A61K9/2013—Organic compounds, e.g. phospholipids, fats
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K9/00—Medicinal preparations characterised by special physical form
    • A61K9/20—Pills, tablets, discs, rods
    • A61K9/2004—Excipients; Inactive ingredients
    • A61K9/2013—Organic compounds, e.g. phospholipids, fats
    • A61K9/2018—Sugars, or sugar alcohols, e.g. lactose, mannitol; Derivatives thereof, e.g. polysorbates
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K9/00—Medicinal preparations characterised by special physical form
    • A61K9/20—Pills, tablets, discs, rods
    • A61K9/2004—Excipients; Inactive ingredients
    • A61K9/2022—Organic macromolecular compounds
    • A61K9/205—Polysaccharides, e.g. alginate, gums; Cyclodextrin
    • A61K9/2059—Starch, including chemically or physically modified derivatives; Amylose; Amylopectin; Dextrin
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K9/00—Medicinal preparations characterised by special physical form
    • A61K9/20—Pills, tablets, discs, rods
    • A61K9/2004—Excipients; Inactive ingredients
    • A61K9/2068—Compounds of unknown constitution, e.g. material from plants or animals
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K9/00—Medicinal preparations characterised by special physical form
    • A61K9/20—Pills, tablets, discs, rods
    • A61K9/2095—Tabletting processes; Dosage units made by direct compression of powders or specially processed granules, by eliminating solvents, by melt-extrusion, by injection molding, by 3D printing
    • 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
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K2236/00—Isolation or extraction methods of medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicine

Definitions

  • the invention belongs to the technical field of food processing, and more particularly to a black sputum effervescent tablet and a preparation method thereof.
  • Black Stork is a unique wild plant resource in the western part of China. It is a genus Solanaceae, in the Uyghur Medicine, the Four Medical Codes and the Crystal Beads. Have been recorded. Black peony contains polysaccharides such as polysaccharides, amino acids, betaine, carotene, vitamin E, vitamin C, niacin, and trace elements such as manganese, chromium, zinc, copper, magnesium, calcium, barium, and cobalt, especially black sorghum. Containing anthocyanins, its anthocyanin content is several times or even ten times that of blueberries.
  • Anthocyanin is a natural water-soluble pigment, which is a flavonoid compound. It has the functions of preventing cardiovascular and cerebrovascular diseases, anti-cancer, anti-oxidation, anti-fungal, anti-mutation, anti-aging, etc. It can be used as natural pigment, natural antioxidant and nutrition. Supplements and the like are applied. Modern medicine believes that black scorpion has obvious functions of enhancing human immunity, anti-tumor, anti-aging, lowering blood fat and lowering blood sugar.
  • Any child with weak constitution, enuresis, growth retardation, and susceptibility to cold can significantly improve immune function, enhance disease resistance, and quickly restore physical fitness after taking black sputum. It also has obvious effects on eliminating eye disease and restoring vision.
  • Anthocyanins are natural sunscreens that can effectively prevent UV damage to the skin.
  • the proanthocyanidins in the black mites are very resistant to the oxidation of the cells, and can effectively remove the accumulation and precipitation of free radicals. It delays the aging of human cells, protects collagen, reduces wrinkles, makes skin fresh and elastic, and keeps it young.
  • a blackberry lozenge tablet, CN104273633A discloses a black truffle effervescent tablet and a preparation method thereof, and the obtained black effervescent effervescent tablet has the unique flavor of black trout, has no astringency, and has a good taste.
  • the effervescent tablet is a new solid preparation containing an effervescent disintegrant.
  • the two substances in the effervescent disintegrant cannot be reacted without being ionized, but when the effervescent tablet is placed in water, an acid-base reaction occurs to generate a large amount of carbon dioxide bubbles.
  • the tablet is rapidly disintegrated, and the bubbles generated by the disintegration also cause the tablet to roll up and down in the water to accelerate the disintegration, and the carbon dioxide generated when the tablet disintegrates is partially dissolved in the drinking water, so that the drinking water is soda-like when it is drunk in the mouth.
  • Aesthetics, effervescent tablets have the advantages of rapid disintegration, convenient taking, rapid onset, high bioavailability, and improved clinical efficacy. They are especially suitable for children, the elderly, and patients who have difficulty swallowing pills.
  • the black peony extract powder used in the black sputum effervescent tablet disclosed in CN104783292A is added with 5-12% of calcium carbonate equivalent to black sputum powder, although the stability of the active ingredient of sable is increased.
  • the unique flavor and the positive taste of the black effervescent tablet are destroyed, resulting in poor taste; in addition, more NaCl needs to be added in the PEG coating, which also causes the taste to deteriorate.
  • the object of the present invention is to provide a black oyster effervescent tablet which is natural, efficient, convenient, safe, bright in color temperature and good in mouthfeel by making full use of pure natural black scorpion resources.
  • Product and its preparation method are natural, efficient, convenient, safe, bright in color temperature and good in mouthfeel.
  • the first aspect of the invention adopts the following technical solutions:
  • the invention discloses a preparation method of black sputum effervescent tablets, which comprises the lyophilized powder of black peony extract, citric acid, alkali source, water-soluble starch, sucrose and a package as raw materials, and the method comprises the following steps:
  • the granules prepared in the step (2) are mixed with an alkali source, the remaining citric acid, sucrose, and a coating agent, and then pressed into an effervescent tablet.
  • the raw material is represented by 25 to 45% citric acid, 5 to 10% alkali source, 3 to 7% water-soluble starch, 1 to 3% of a wrapping agent, 0.5-5% of sucrose by weight percentage. And 40 ⁇ 60% of the sorghum extract lyophilized powder composition.
  • the raw material comprises 25 to 35% citric acid, 8 to 10% alkali source, 3 to 7% water-soluble starch, 1 to 3% of a coating agent, 0.5 to 5% of sucrose, and 51 ⁇ 60% of sorghum extract lyophilized powder composition.
  • the sorghum extract lyophilized powder is obtained by using black sorghum dried fruit as a raw material, extracting with a lemon acid aqueous solution having a pH of about 3.5, and collecting the filtrate by filtration, and lyophilizing after concentration.
  • the sorghum extract lyophilized powder is prepared by adding black sorghum dried fruit as a raw material, adding citric acid aqueous solution of 3 to 5 times the weight of the black sorghum dried fruit and having a pH of about 3.5, stirring, and immersing at room temperature for half an hour and heating. The temperature is raised to about 90 ° C for extraction. After the extraction is completed, the filtrate is collected by filtration, and the filter residue is further added to a citric acid aqueous solution having a weight of 3 to 5 times of the residue and a pH of about 3.5, and the raw material is heated while stirring to about 90 ° C. After the completion of the extraction, the filtrate was collected by filtration, and the collected filtrate was combined twice, concentrated, freeze-dried, and ultrafinely pulverized to 300 mesh or more.
  • the alkali source is obtained by melting sodium carbonate and/or sodium hydrogencarbonate with polyethylene glycol (for example, PEG 6000), encapsulating it, feeding it into an oven, and drying it under conditions of 40 ° C or lower;
  • the polyethylene glycol is used in an amount of 5 to 10% by weight based on the sodium carbonate and/or sodium hydrogencarbonate.
  • the wrapping agent is preferably ultra-finely pulverized polyethylene glycol (for example, commonly used PEG-6000)
  • the ultrafinely pulverized polyethylene glycol is prepared by using a sheet-like polyethylene glycol to be ultrafinely pulverized by an ultrafine grinding vibration mill for 5 minutes or more under a temperature of less than 40 °C.
  • the second aspect of the invention also relates to a black sputum effervescent tablet prepared by the above preparation method.
  • the black saponin effervescent tablet obtained by the preparation method of the invention has the following beneficial effects:
  • the effervescent tablet made of ultra-fine sorghum extract lyophilized powder as the main raw material dissolves quickly and fully, enables the human body to fully absorb its active ingredients, and saves brewing time and saves storage compared with the traditional effervescent tablets.
  • the method for preparing the black sputum effervescent tablet of the invention comprises the lyophilized powder of the black peony extract as the main raw material, and the citric acid, the alkali source, the water-soluble starch, and the optional sucrose (for example, sucralose) and the wrapping agent are added.
  • the preparation process is as follows: First, the lyophilized powder of the black peony extract and a part of citric acid are placed in an ultrafine pulverizing shake mill, and the temperature is controlled at 40 ° C or less for ultra-fine mixing for 5 min, and the mixed materials are taken out and added to the water-soluble starch.
  • the sorghum extract lyophilized powder is prepared by adding citric acid aqueous solution of 3-5 times pH to 3-4 (preferably 3.5), and then stirring for half an hour. After heating and heating to micro boiling (about 90 ° C), the time is extracted for 1 hour. After the extraction is completed, the filtrate is collected by filtration, and the filter residue is further added with 3-5 times of a citric acid aqueous solution having a pH of 3-4 (preferably), and the raw materials are kept. When the temperature was raised to 90 ° C by stirring, the time was extracted for 40 minutes. After the extraction was completed, the filtrate was collected by filtration, and the collected filtrate was combined twice, concentrated, freeze-dried, and ultrafinely pulverized to 300 mesh or more.
  • the alkali source is preferably sodium carbonate and/or sodium hydrogencarbonate, sodium carbonate and/or sodium hydrogencarbonate is melted with 5% PEG 6000, and then packaged and sent to an oven, dried at 40 ° C and pulverized through 80 mesh. screen.
  • the PEG-6000 is ultrafinely pulverized by a superfine pulverizing vibration mill for 5 min at a temperature lower than 40 ° C.
  • the black sorghum dried fruit raw material used in the invention is natural and resource-rich, and needs to be vigorously developed and utilized to improve the utilization value of the raw materials used;
  • the agitation leaching, freeze-drying, ultra-fine pulverization, ultra-fine mixing and the like processes used in the invention are processing technologies in the field of modern food and medicine, and the process steps and process methods adopted are rational, scientific and easy to operate. ;
  • the effervescent tablet prepared by using the ultrafine black lyophilized powder as the main raw material dissolves quickly and fully, can fully absorb the active ingredient of the human body, and can save brewing time and save storage compared with the traditional effervescent tablet. It is easy to carry, convenient to drink, quick to dissolve, and long in anti-oxidation and shelf life.
  • the product of the invention can ensure the maximization of the active ingredients of the product, has high bioavailability, does not have discards, is suitable for industrial production, can greatly increase the added value of agricultural products, thereby promoting the planting amount of agricultural products, forming a scale of planting and improving agriculture.
  • the effervescent tablet of the invention is suitable for acid-base reaction in water, rapid disintegration, clarification of solution, stable color and bright purple, which is beneficial to improving bioavailability of the drug, good taste and suitable for all kinds of people, especially It is suitable for children, the elderly and patients who cannot swallow.
  • PEG-6000 raw material is taken and placed in an ultrafine grinding vibration mill for ultrafine pulverization for 5 min at less than 40 ° C. The material is taken out for use.
  • the black sputum effervescent tablet of the present embodiment was prepared under the conditions of ambient humidity ⁇ 30%, temperature 20 ° C, tablet press pressure of 9 kN, and rotation speed of 10 rpm.
  • PEG-6000 raw material is taken and placed in an ultrafine grinding vibration mill for ultrafine pulverization for 5 min at less than 40 ° C. The material is taken out for use.
  • the dried granules are taken out and placed into 15 mesh rocking granules. Whole grain in the machine. Then, with the crushed alkali source 16 kg, the remaining citric acid 46 kg, sucralose 2 kg, ultrafinely pulverized PEG-6000 2 kg in a three-dimensional mixer for 1 hour, the mixed particles are taken out and fed into the tablet.
  • the black sputum effervescent tablet of the present embodiment was prepared under the conditions of ambient humidity ⁇ 30%, temperature 20 ° C, tablet press pressure of 9 kN, and rotation speed of 10 rpm.
  • PEG-6000 raw material is taken and placed in an ultrafine grinding vibration mill for ultrafine pulverization for 5 min at less than 40 ° C. The material is taken out for use.
  • the black sputum effervescent tablet of the present embodiment was prepared under the conditions of ambient humidity ⁇ 30%, temperature 20 ° C, tablet press pressure of 9 kN, and rotation speed of 10 rpm.
  • PEG-6000 raw material is taken and placed in an ultrafine grinding vibration mill for ultrafine pulverization for 5 min at less than 40 ° C. The material is taken out for use.
  • the black effervescent tablet was prepared at a temperature of 20 ° C, a tablet press pressure of 9 kN, and a rotational speed of 10 rpm.
  • PEG-6000 raw material is taken and placed in an ultrafine grinding vibration mill for ultrafine pulverization for 5 min at less than 40 ° C. The material is taken out for use.
  • the soft material is made into granules, and the granules are placed in a hot air circulating oven at 1 kg/disk, and dried at 40 ° C until the moisture content is about 3.0%. The dried granules are taken out and placed in a 15 mesh swing granulator for granulation.
  • Instruments and appliances electronic balances, ultrasonic cleaners, UV spectrophotometers, cuvettes (1cm)
  • the samples of the black sputum effervescent tablets of Examples 1-3 and Comparative Examples 1-2 were placed in an incubator having a relative humidity of 30% RH and a temperature of 40 ° C for 30 days, and then taken out and crushed, and then each black was accurately weighed.
  • 20 mg of the effervescent tablets were sonicated by adding 50 ml of 2% hydrochloric acid methanol for 20 minutes, taken out and cooled, and the volume was adjusted to 100 ml, shaken, filtered, and tested.
  • the absorbance A was measured at a wavelength of 530 nm using a 1 cm quartz cuvette, and a 2% hydrochloric acid methanol solution was used as a blank control. In this method, specific delphinidin in anthocyanins is used as a marker component.
  • Table 1 The test results are shown in Table 1.
  • Example 1 Example 2
  • Example 3 Comparative example 1 Comparative example 2 1.53 1.55 1.62 0.92 0.65
  • Example 1-3 Each of the effervescent tablets of Example 1-3 (500 mg per tablet) was placed in 100 mL of mineral water to observe rapid disintegration of the effervescent tablet, and the color of the solution was constantly changed, and finally fixed in pink.
  • the raw material defined by the present invention is used, and the lyophilized powder of the black cockroach is mixed with a part of citric acid (1/4 to 3/4 of the total amount of citric acid) for ultrafine pulverization, because the flower Anthocyanin contains acylated anthocyanins, and this acylated anthocyanin protects the color stability of anthocyanins by ultrafine pulverization with citric acid.
  • the remaining citric acid powder (the remaining 1/4 to 3/4) is added to the stabilized acylated anthocyanin at the time of granulation to further enhance the protection.
  • the effervescent tablet of the present application effervescently changes the color of the solution to present a colorful bubble, and the color of the solution is finally fixed in pink, and the black effervescent tablet is interesting for this color change, and the disintegration visual
  • the impact is strong, the liquid color is gorgeous, the taste is good, and it has a very attractive market prospect.

Landscapes

  • Health & Medical Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Pharmacology & Pharmacy (AREA)
  • Veterinary Medicine (AREA)
  • Public Health (AREA)
  • General Health & Medical Sciences (AREA)
  • Medicinal Chemistry (AREA)
  • Animal Behavior & Ethology (AREA)
  • Epidemiology (AREA)
  • Natural Medicines & Medicinal Plants (AREA)
  • Engineering & Computer Science (AREA)
  • Botany (AREA)
  • Molecular Biology (AREA)
  • Biophysics (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Nutrition Science (AREA)
  • Mycology (AREA)
  • Biotechnology (AREA)
  • Alternative & Traditional Medicine (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • Medical Informatics (AREA)
  • Microbiology (AREA)
  • Zoology (AREA)
  • Medicinal Preparation (AREA)
  • Medicines Containing Plant Substances (AREA)
  • Cosmetics (AREA)

Abstract

一种黑枸杞泡腾片及其制备方法，以黑枸杞提取液冻干粉、柠檬酸、碱源、水溶性淀粉、蔗糖和包裹剂为原料，其制备方法包括以下步骤：(1)将黑枸杞提取液冻干粉与部分柠檬酸进行粉碎混合；(2)取出粉碎混合的物料加入水溶性淀粉再次混合，以乙醇作为浸润剂制成软材，然后制成颗粒并干燥至水分控制在2.2～3.5％；(3)将步骤(2)制备的颗粒与碱源、剩余的柠檬酸、蔗糖以及包裹剂进行混合，然后压制成泡腾片。

Description

黑枸杞泡腾片及其制备方法 技术领域
本发明属于食品加工的技术领域，更具体地说，本发明涉及一种黑枸杞泡腾片及其制备方法。
背景技术
黑枸杞被誉为“滋补软黄金”，是我国西部地区的一种特有的野生植物资源，为茄科枸杞属植物，在《维吾尔药志》、《四部医典》和《晶珠本草》中均有记载。黑枸杞含有多糖、氨基酸、甜菜碱、胡萝卜素、维生素E、维生素C、烟酸等多种维生素以及锰、铬、锌、铜、镁、钙、锗、钴等微量元素，特别是黑枸杞富含花青素，其花青素含量是蓝莓的几倍甚至十几倍之多，是迄今为止发现的花青素含量最高的天然野生植物，被称为“花青素之王”。花青素是一种天然水溶性色素，属于类黄酮化合物，具有预防心脑血管疾病、抗癌、抗氧化、抗真菌、抗突变、延缓衰老等功能，可作为天然色素、天然抗氧化剂以及营养补充剂等加以应用。现代医学认为黑枸杞具有明显的增强人体免疫力、抗肿瘤、防衰老、降血脂、降血糖等功能。凡小儿体质虚弱、遗尿、生长发育迟缓、易感冒者，服用黑枸杞后能明显提高免疫功能、增强抗病能力、迅速恢复体质，对消除眼疾劳恢复视力也有明显功效，黑枸杞中富含的花青素是天然的阳光遮盖物，可以有效阻止紫外线对皮肤的损伤，而且黑枸杞中的原花青素能很好的对抗外界对细胞的氧化作用，能有效清除皮肤有害物质自由基的堆积和沉淀，延缓人体细胞衰老，保护胶原蛋白，减少皱纹，让皮肤鲜活有弹性，保持年轻状态。
目前，黑枸杞作为一种药食两用珍品越来越受到人们重视，市场涌现的黑枸杞产品品类也逐年增加，人们利用纯天然黑枸杞制成了多种多样特点的黑枸杞产品，CN103431327A公开了一种黑果枸杞含片，CN104273633A公开了一种黑枸杞泡腾片及其制备方法，得到的黑枸杞泡腾片具有黑枸杞的独特风味，无涩味，口感醇正。泡腾片是含有泡腾崩解剂的新型固体制剂，泡腾崩解剂中的两种物质未电离不能发生反应，但当泡腾片放入水中之后，发生酸碱反应产生大量二氧化碳气泡，使片剂迅速崩解，崩解产生的气泡还会使药片在水中上下翻滚，加速其崩解，片剂崩解时产生的二氧化碳部分溶解于饮水中，使饮水喝入口中时有汽水般的美感，泡腾片剂有崩解快速、服用方便、起效迅速、生物利用度高、能提高临床疗效等优点， 特别适用于儿童、老年人以及吞服药丸困难的患者，黑枸杞泡腾片在冷水中即可迅速崩解，且便于携带，不仅能满足现代社会生活节奏快，人们喜欢方便食品的需求，还可补充人体必需的生物活性成分和微量元素，具有极高的营养价值，市场前景广阔。但是目前加工的黑枸杞泡腾片还存在诸多问题，如加工方法不科学、生物利用度不高、营养成分流失、人体不易吸收、口感不好等问题，尤其是现有技术中的黑枸杞泡腾片普遍存在泡腾后颜色不稳定、溶液不澄清的问题。为了解决稳定性问题，CN104783292A公开了的黑枸杞泡腾片中所采用的黑枸杞提取物粉末中添加了相当于黑枸杞粉末5-12％的碳酸钙，虽然增加了黑枸杞有效成分的稳定性，但由于添加了较多的碳酸钙，破坏了黑枸杞泡腾片独特风味和醇正口感，导致口感变差；另外在PEG包衣中还需要添加较多的NaCl，也导致口感变差。
发明内容
为了克服现有技术中存在的上述技术问题，本发明的目的在于提供一种充分利用纯天然黑枸杞资源，开发出天然、高效、方便、安全、色泽温度鲜艳且口感好的黑枸杞泡腾片产品及其制备方法。
为了解决实现发明目的，本发明的第一方面采用了以下技术方案：
一种黑枸杞泡腾片的制备方法，以黑枸杞提取液冻干粉、柠檬酸、碱源、水溶性淀粉、蔗糖和包裹剂为原料，其特征在于包括以下步骤：
(1)将黑枸杞提取液冻干粉与部分柠檬酸进行粉碎混合；
(2)取出粉碎混合的物料加入水溶性淀粉再次混合，以乙醇作为浸润剂制成软材，然后制成颗粒并干燥至水分控制在2.2～3.5％；
(3)将步骤(2)制备的颗粒与碱源、剩余的柠檬酸、蔗糖以及包裹剂进行混合，然后压制成泡腾片。
其中，所述原料中以重量百分比表示由25～45％的柠檬酸、5～10％的碱源、3～7％的水溶性淀粉、1～3％的包裹剂、0.5-5％的蔗糖，以及40～60％的黑枸杞提取液冻干粉组成。
作为优选地，所述原料由25～35％的柠檬酸、8～10％的碱源、3～7％的水溶性淀粉、1～3％的包裹剂、0.5-5％的蔗糖，以及51～60％的黑枸杞提取液冻干粉组成。
其中，所述黑枸杞提取液冻干粉是以黑枸杞干果为原料，采用pH值为3.5左右的柠檬 酸水溶液提取并过滤收集滤液，经浓缩后冷冻干燥。
其中，所述黑枸杞提取液冻干粉是以黑枸杞干果为原料，加入所述黑枸杞干果重量的3～5倍且pH在3.5左右的柠檬酸水溶液并搅拌，常温下浸半小时后加热升温至约90℃提取，提取完成后过滤收集滤液，将滤渣再加入所述滤渣重量的3～5倍且pH在3.5左右的柠檬酸水溶液，将原料不停搅拌加热升温至约90℃时提取，提取完成后过滤收集滤液，合并两次收集的滤液，将其浓缩后经冷冻干燥并经超微粉碎至300目以上。
其中，所述的碱源是将碳酸钠和/或碳酸氢钠用聚乙二醇(例如PEG 6000)熔融后进行包裹并送入烘箱，且在40℃以下的条件下干燥后粉碎；其中，所述聚乙二醇的用量为所述碳酸钠和/或碳酸氢钠的5～10wt％。
其中，所述包裹剂优选为超微粉碎的聚乙二醇(例如常用的PEG-6000)
其中，所述的超微粉碎的聚乙二醇是由片状的聚乙二醇在温度低于40℃的条件下用超微粉碎震动磨超微粉碎5min以上制备得到。
本发明的第二方面，还涉及一种由上述制备方法制备得到的黑枸杞泡腾片。
与现有技术相比，本发明的制备方法得到的黑枸杞泡腾片具有以下有益效果：
以超微的黑枸杞提取液冻干粉为主要原料制成的泡腾片溶解迅速且充分，能够使人体充分吸收其有效成分，并能比传统的泡腾片节省冲泡时间，且利于储存携带方便，溶解起效迅速，防氧化保质时间长，在水中发生酸碱崩解反应迅速，颜色稳定且呈桃红色，口感好，尤其适用于小孩、老人和不能吞服的患者食用，具有天然、高效、方便、安全、口感好等特点。
具体实施方式
以下将结合具体实施例对本发明的黑枸杞泡腾片及其制备方法做进一步的阐述，以帮助本领域的技术人员对本发明的发明构思、技术方案有更完整、准确和深入的理解。
本发明的黑枸杞泡腾片制备方法，是以黑枸杞提取液冻干粉为主要原料，并加以柠檬酸、碱源、水溶性淀粉，以及可选的蔗糖(例如三氯蔗糖)、包裹剂(例如超微粉碎的PEG6000)制成。制备工艺过程如下：首先，将黑枸杞提取液冻干粉与部分柠檬酸放入超微粉碎震动磨中，控制温度在40℃以下进行超微混合5min，取出混合好的物料加入水溶性淀粉再次混合，以浓度85％(V/V)乙醇(添加量为粉末量的30wt％)作为浸润剂制成软材；采用15目标准筛 制成颗粒，颗粒在40℃热风循环烘烘箱中干燥至水分在3.0％左右；最后，与碱源、剩余的柠檬酸、蔗糖、包裹剂进行混合，送入压片机在环境湿度≤30％、通过压片机压制成泡腾片。在所述原料中以重量百分比表示由25～45％的柠檬酸、5～10％的碱源、3～7％的水溶性淀粉、1～3％的包裹剂、0.5-5％的蔗糖，以及40～60％的黑枸杞提取液冻干粉组成。
其中，所述的黑枸杞提取液冻干粉是以黑枸杞干果为原料，先加入重量为其3-5倍pH为3-4(优选为3.5)的柠檬酸水溶液，然后不停搅拌半小时后加热升温至微沸腾(约90℃)时计时提取1小时，提取完成后过滤收集滤液，将滤渣再加入3-5倍pH为3-4(优选为)的柠檬酸水溶液，将原料不停搅拌加热升温至90℃时计时提取40min，提取完成后过滤收集滤液，合并两次收集的滤液，将其浓缩后经冷冻干燥并经超微粉碎至300目以上。
其中，所述碱源优选为碳酸钠和/或碳酸氢钠，碳酸钠和/或碳酸氢钠用5％PEG 6000熔融后进行包裹并送入烘箱，在40℃条件下干燥后粉碎过80目筛。
其中，所述PEG-6000是将片状PEG-6000在温度低于40℃状态下用超微粉碎震动磨进行超微粉碎5min。
与现有技术，例如背景技术部分提及的现有技术相比，本发明的显著优点在于：
①本发明所用的黑枸杞干果原料天然、资源丰富，有待于大力开发利用，提高所用原料利用价值；
②本发明所采用的搅拌浸提、冷冻干燥、超微粉碎、超微混合等工艺均为现代食品与医药领域加工技术，所采用的工艺步骤与流程方法具有合理化、科学化、易操作的特点；
③本发明以超微的黑枸杞冻干粉为主要原料制成的泡腾片溶解迅速且充分，能够使人体充分吸收其有效成分，并能比传统的泡腾片节省冲泡时间，利于储存携带方便，饮用方便快捷，溶解起效迅速，防氧化保质时间长。
④本发明产品能够保证产品有效成分发挥最大化，生物利用度高，没有存留丢弃物，适于工业化生产，能大幅提高农产品附加值，从而促进农产品的种植量，能形成种植规模化并提高农副产品的产值效应。
⑤本发明泡腾片剂型适宜，在水中发生酸碱反应，崩解迅速，溶液澄清，颜色稳定且呈亮紫色，有利于提高药物生物利用度，口感好，对于各类人群都适用，尤其适用于小孩、老人和不能吞服的患者食用。
采用本发明的制备方法得到的黑枸杞泡腾片具有以下特点：
“好看”——黑枸杞泡腾片投人水中崩解后，颜色为黑枸杞果中花青素在酸性水中自然形成桃红色，非常漂亮，容易引起人们的饮用欲望。
“好玩”——黑枸杞泡腾片在水中崩解时颜色带粉、而且颜色不断变化，不断释放出彩泡，最终形成桃红色。
“好喝”——冲泡后的黑枸杞泡腾片水微甜不酸，口感非常好。黑枸杞泡腾片价格实惠。近百人试喝后，大家一致觉得口感和颜色都比较喜欢，老幼皆宜。
实施例1
以黑枸杞干果、柠檬酸、碳酸钠、PEG6000、水溶性淀粉、三氯蔗糖为原料，备用；
称取适量采收净制的黑枸杞干果，加入3-5倍pH在3.5左右柠檬酸水溶液，将原料不停搅拌至水溶液变色，冷浸半小时后加热升温至微沸腾(约90℃)时计时提取1小时，提取完成后过滤收集滤液，将滤渣再加入3-5倍pH在3.5左右柠檬酸水溶液，将原料不停搅拌加热升温至90℃时计时提取40min，提取完成后过滤收集滤液，合并两次收集的滤液，将其浓缩后冷冻干燥后超微粉碎至300目以上制成黑枸杞提取液冻干粉，备用；
称取碳酸钠、PEG-6000，将碳酸钠用PEG6000(PEG6000的用量为碳酸钠的5wt％)熔融后包裹送入烘箱干燥，在40℃条件下干燥后粉碎制成80目的碱源，备用；
另称取PEG-6000原料，将其放入超微粉碎震动磨中在低于40℃条件下超微粉碎5min，取出物料备用。
称取以上制备的黑枸杞提取液冻干粉51公斤，先与柠檬酸10公斤一起加入到超微粉碎振动磨中，保持温度40℃超微混合5min，取出超微混合好的物料，放入槽型混合机中并加入水溶性淀粉6千克进行混合30min，加入浓度85％(V/V)乙醇(添加量为粉末量的30％)作为浸润剂制成软材，取15目标准筛安装到摇摆颗粒机上，将软材制成颗粒，颗粒按照1千克/盘装入热风循环烘箱，在40℃条件下干燥至水分在3.0％左右，取出烘干好的颗粒，放入15目摇摆颗粒机中进行整粒。
然后与粉碎好的碱源8公斤，剩余的柠檬酸23公斤，三氯蔗糖1公斤，超微粉碎的PEG-6000 1公斤在三维混合机进行混合1小时，混合好的颗粒取出送入压片机在环境湿度≤30％、温度20℃，压片机压力9千牛、转速10转/min条件下制成本实施例的黑枸杞泡腾片。
实施例2
以黑枸杞干果、柠檬酸、碳酸钠、PEG6000、水溶性淀粉、三氯蔗糖为原料，备用；
称取适量采收净制的黑枸杞干果，加入3-5倍pH在3.5左右柠檬酸水溶液，将原料不停搅拌至水溶液变色，冷浸半小时后加热升温至微沸腾(约90℃)时计时提取1小时，提取完成后过滤收集滤液，将滤渣再加入3-5倍pH在3.5左右柠檬酸水溶液，将原料不停搅拌加热升温至90℃时计时提取40min，提取完成后过滤收集滤液，合并两次收集的滤液，将其浓缩后冷冻干燥后超微粉碎至300目以上制成黑枸杞提取液冻干粉，备用；
称取碳酸钠、PEG-6000，将碳酸钠用PEG6000(PEG6000的用量为碳酸钠的5wt％)熔融后包裹送入烘箱干燥，在40℃条件下干燥后粉碎制成80目的碱源，备用；
另称取PEG-6000原料，将其放入超微粉碎震动磨中在低于40℃条件下超微粉碎5min，取出物料备用。
称取以上制备的黑枸杞提取液冻干粉102公斤，先与柠檬酸20公斤一起加入到超微粉碎振动磨中，保持温度40℃超微混合5min，取出超微混合好的物料，放入槽型混合机中并加入水溶性淀粉12千克进行混合30min，加入浓度85％(V/V)乙醇(添加量为粉末量的30％)作为浸润剂制成软材，取15目标准筛安装到摇摆颗粒机上，将软材制成颗粒，颗粒按照1千克/盘装入热风循环烘箱，在40℃条件下干燥至水分在3.0％左右，取出烘干好的颗粒，放入15目摇摆颗粒机中进行整粒。然后与粉碎好的碱源16公斤，剩余的柠檬酸46公斤，三氯蔗糖2公斤，超微粉碎的PEG-6000 2公斤在三维混合机进行混合1小时，混合好的颗粒取出送入压片机在环境湿度≤30％、温度20℃，压片机压力9千牛、转速10转/min条件下制成本实施例的黑枸杞泡腾片。
实施例3
以黑枸杞干果、柠檬酸、碳酸钠、PEG6000、水溶性淀粉、三氯蔗糖为原料，备用；
称取适量采收净制的黑枸杞干果，加入3-5倍pH在3.5左右柠檬酸水溶液，将原料不停搅拌至水溶液变色，冷浸半小时后加热升温至微沸腾(约90℃)时计时提取1小时，提取完成后过滤收集滤液，将滤渣再加入3-5倍pH在3.5左右柠檬酸水溶液，将原料不停搅拌加热升温至90℃时计时提取40min，提取完成后过滤收集滤液，合并两次收集的滤液，将其浓缩后冷冻干燥后超微粉碎至300目以上制成黑枸杞提取液冻干粉，备用；
称取碳酸钠、PEG-6000，将碳酸钠用PEG6000(PEG6000的用量为碳酸钠的5wt％)熔融后包裹送入烘箱干燥，在40℃条件下干燥后粉碎制成80目的碱源，备用；
另称取PEG-6000原料，将其放入超微粉碎震动磨中在低于40℃条件下超微粉碎5min， 取出物料备用。
称取以上制备的黑枸杞提取液冻干粉60公斤，先与柠檬酸18公斤一起加入到超微粉碎振动磨中，保持温度40℃超微混合5min，取出超微混合好的物料，放入槽型混合机中并加入水溶性淀粉4千克进行混合30min，加入浓度85％(V/V)乙醇(添加量为粉末量的30％)作为浸润剂制成软材，取15目标准筛安装到摇摆颗粒机上，将软材制成颗粒，颗粒按照1千克/盘装入热风循环烘箱，在40℃条件下干燥至水分在3.0％左右，取出烘干好的颗粒，放入15目摇摆颗粒机中进行整粒。
然后与粉碎好的碱源9公斤，剩余的柠檬酸7公斤，三氯蔗糖1公斤，超微粉碎的PEG-6000 1公斤在三维混合机进行混合1小时，混合好的颗粒取出送入压片机在环境湿度≤30％、温度20℃，压片机压力9千牛、转速10转/min条件下制成本实施例的黑枸杞泡腾片。
比较例1
以黑枸杞干果、柠檬酸、碳酸钠、PEG6000、水溶性淀粉、三氯蔗糖为原料，备用；
称取适量采收净制的黑枸杞干果，加入3-5倍pH在3.5左右柠檬酸水溶液，将原料不停搅拌至水溶液变色，冷浸半小时后加热升温至微沸腾(约90℃)时计时提取1小时，提取完成后过滤收集滤液，将滤渣再加入3-5倍pH在3.5左右柠檬酸水溶液，将原料不停搅拌加热升温至90℃时计时提取40min，提取完成后过滤收集滤液，合并两次收集的滤液，将其浓缩后冷冻干燥后超微粉碎至300目以上制成黑枸杞提取液冻干粉，备用；
称取碳酸钠、PEG-6000，将碳酸钠用PEG6000(PEG6000的用量为碳酸钠的5wt％)熔融后包裹送入烘箱干燥，在40℃条件下干燥后粉碎制成80目的碱源，备用；
另称取PEG-6000原料，将其放入超微粉碎震动磨中在低于40℃条件下超微粉碎5min，取出物料备用。
称取以上制备的黑枸杞提取液冻干粉51公斤，先与柠檬酸33公斤一起加入到超微粉碎振动磨中，保持温度40℃超微混合5min，取出超微混合好的物料，放入槽型混合机中并加入水溶性淀粉6千克进行混合30min，加入浓度85％(V/V)乙醇(添加量为粉末量的30％)作为浸润剂制成软材，取15目标准筛安装到摇摆颗粒机上，将软材制成颗粒，颗粒按照1千克/盘装入热风循环烘箱，在40℃条件下干燥至水分在3.0％左右，取出烘干好的颗粒，放入15目摇摆颗粒机中进行整粒。
然后与粉碎好的碱源8公斤，三氯蔗糖1公斤，超微粉碎的PEG-6000 1公斤在三维混合 机进行混合1小时，混合好的颗粒取出送入压片机在环境湿度≤30％、温度20℃，压片机压力9千牛、转速10转/min条件下制成黑枸杞泡腾片。
比较例2
以黑枸杞干果、柠檬酸、碳酸钠、PEG6000、水溶性淀粉、三氯蔗糖为原料，备用；
称取适量采收净制的黑枸杞干果，加入3-5倍pH在3.5左右柠檬酸水溶液，将原料不停搅拌至水溶液变色，冷浸半小时后加热升温至微沸腾(约90℃)时计时提取1小时，提取完成后过滤收集滤液，将滤渣再加入3-5倍pH在3.5左右柠檬酸水溶液，将原料不停搅拌加热升温至90℃时计时提取40min，提取完成后过滤收集滤液，合并两次收集的滤液，将其浓缩后冷冻干燥后超微粉碎至300目以上制成黑枸杞提取液冻干粉，备用；
称取碳酸钠、PEG-6000，将碳酸钠用PEG6000(PEG6000的用量为碳酸钠的5wt％)熔融后包裹送入烘箱干燥，在40℃条件下干燥后粉碎制成80目的碱源，备用；
另称取PEG-6000原料，将其放入超微粉碎震动磨中在低于40℃条件下超微粉碎5min，取出物料备用。
称取以上制备的黑枸杞提取液冻干粉60公斤，加入到超微粉碎振动磨中，保持温度40℃超微粉碎5min，取出超微粉碎的冻干粉，放入槽型混合机中并加入水溶性淀粉4千克进行混合30min，加入浓度85％(V/V)乙醇(添加量为粉末量的30％)作为浸润剂制成软材，取15目标准筛安装到摇摆颗粒机上，将软材制成颗粒，颗粒按照1千克/盘装入热风循环烘箱，在40℃条件下干燥至水分在3.0％左右，取出烘干好的颗粒，放入15目摇摆颗粒机中进行整粒。
然后与粉碎好的碱源9公斤，柠檬酸25公斤，三氯蔗糖1公斤，超微粉碎的PEG-6000 1公斤在三维混合机进行混合1小时，混合好的颗粒取出送入压片机在环境湿度≤30％、温度20℃，压片机压力9千牛、转速10转/min条件下制成黑枸杞泡腾片。
花青素测定
试剂：2％盐酸甲醇：盐酸(AR)：甲醇(AR)＝2：98(V/V)
仪器和用具：电子天平、超声波清洗器、紫外分光光度计、比色皿(1cm)
取实施例1-3以及比较例1-2的黑枸杞泡腾片的样品，在相对湿度为30％RH且温度为40℃的恒温箱中放置30天后取出碾碎然后分别精密称取各黑枸杞泡腾片的样品20mg，分别加50ml 2％盐酸甲醇超声溶解20分钟，取出冷却，定容至100ml，摇匀，过滤，待测。用1cm 石英比色皿在530nm波长下测定其吸光度A，用2％盐酸甲醇溶液作空白对照。该方法中用花青素中特定的飞燕草素作为标志性成分测定。测试结果如表1所示。
表1花青素含量(％)
实施例1 实施例2 实施例3 比较例1 比较例2
1.53 1.55 1.62 0.92 0.65
颜色观察
各取实施例1-3的泡腾片(每片500mg)1片，放入100mL的矿泉水中可以观察到泡腾片崩解迅速，且溶液色彩不断变化，且最终固定在桃红色。
取比较例1的泡腾片(每片500mg)1片，放入100mL的矿泉水中可以观察到颜色不断变暗，最终呈现暗红色。
取比较例2的泡腾片(每片500mg)1片，放入100mL的矿泉水中可以观察到颜色不断变暗，最终呈现暗紫色。
在制粒的方法上，采用本发明所限定的原料，制备时将黑枸杞的冻干粉与部分柠檬酸(柠檬酸总量的1/4～3/4)混合进行超微粉碎，因为花青素中含有酰基化花青素，而这种酰基化花青素通过和柠檬酸的超微粉碎，对花青素的色泽稳定性起到保护作用。而剩下的柠檬酸粉(剩下的1/4～3/4)在制粒时加入给稳定的酰基化花青素进一步增强了保护。本申请的泡腾片泡腾后溶液颜色不断变化能够呈现色彩斑斓的彩泡，并且溶液的颜色最终固定在桃红色，黑枸杞泡腾片对于这种颜色变化的趣味性，崩解时的视觉冲击感强，液体颜色华丽，口感好，具有非常诱人的市场前景。
对于本领域的普通技术人员而言，具体实施例只是对本发明进行了示例性描述，显然本发明具体实现并不受上述方式的限制，只要采用了本发明的方法构思和技术方案进行的各种非实质性的改进，或未经改进将本发明的构思和技术方案直接应用于其它场合的，均在本发明的保护范围之内。

Claims (10)

  1. 一种黑枸杞泡腾片的制备方法，以黑枸杞提取液冻干粉、柠檬酸、碱源、水溶性淀粉、蔗糖和包裹剂为原料，其特征在于包括以下步骤：
    (1)将黑枸杞提取液冻干粉与部分柠檬酸进行粉碎混合；
    (2)取出粉碎混合的物料加入水溶性淀粉再次混合，以乙醇作为浸润剂制成软材，然后制成颗粒并干燥至水分控制在2.2～3.5％；
    (3)将步骤(2)制备的颗粒与碱源、剩余的柠檬酸、蔗糖以及包裹剂进行混合，然后压制成泡腾片。
  2. 根据权利要求1所述的黑枸杞泡腾片的制备方法，其特征在于：所述原料中以重量百分比表示由25～45％的柠檬酸、5～10％的碱源、3～7％的水溶性淀粉、1～3％的包裹剂、0.5-5％的蔗糖，以及40～60％的黑枸杞提取液冻干粉组成。
  3. 根据权利要求1所述的黑枸杞泡腾片的制备方法，其特征在于：在步骤(1)中，使用的柠檬酸为柠檬酸总重量的1/4～3/4。
  4. 根据权利要求2所述的黑枸杞泡腾片的制备方法，其特征在于：所述原料由25～35％的柠檬酸、8～10％的碱源、3～7％的水溶性淀粉、1～3％的包裹剂、0.5-5％的蔗糖，以及51～60％的黑枸杞提取液冻干粉组成。
  5. 根据权利要求1所述的黑枸杞泡腾片的制备方法，其特征在于：所述黑枸杞提取液冻干粉是以黑枸杞干果为原料，采用pH值为3.5左右的柠檬酸水溶液提取并过滤收集滤液，经浓缩后冷冻干燥。
  6. 根据权利要求5所述的黑枸杞泡腾片的制备方法，其特征在于：所述黑枸杞提取液冻干粉是以黑枸杞干果为原料，加入所述黑枸杞干果重量的3～5倍且pH在3.5左右的柠檬酸水溶液并搅拌，常温下浸半小时后加热升温至约90℃提取，提取完成后过滤收集滤液，将滤渣再加入所述滤渣重量的3～5倍且pH在3.5左右的柠檬酸水溶液，将原料不停搅拌加热升温至约90℃时提取，提取完成后过滤收集滤液，合并两次收集的滤液，将其浓缩后经冷冻干燥并经超微粉碎至300目以上。
  7. 根据权利要求1或2所述的黑枸杞泡腾片的制备方法，其特征在于：所述的碱源是将碳酸钠和/或碳酸氢钠用聚乙二醇熔融后进行包裹并送入烘箱，且在40℃以下的条件下干燥后 粉碎；其中，所述聚乙二醇的用量为所述碳酸钠和/或碳酸氢钠的5～10wt％。
  8. 根据权利要求1所述的黑枸杞泡腾片的制备方法，其特征在于：所述包裹剂为超微粉碎的聚乙二醇；所述的超微粉碎的聚乙二醇是由片状的聚乙二醇在温度低于40℃的条件下用超微粉碎震动磨超微粉碎5min以上制备得到。
  9. 根据权利要求1所述的黑枸杞泡腾片的制备方法，其特征在于：所述蔗糖为三氯蔗糖。
  10. 一种黑枸杞泡腾片，其特征在于：由权利要求1～9任一项所述的制备方法制备得到。
PCT/CN2018/093035 2017-07-04 2018-06-27 黑枸杞泡腾片及其制备方法 WO2019007237A1 (zh)

Priority Applications (1)

Application Number Priority Date Filing Date Title
EP18804503.3A EP3649871A4 (en) 2017-07-04 2018-06-27 DELYCIUM RUTHENICUM EFFERVESCENT TABLET

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
CN201710539532.6A CN107279655B (zh) 2017-07-04 2017-07-04 黑枸杞泡腾片及其制备方法
CN201710539532.6 2017-07-04

Publications (1)

Publication Number Publication Date
WO2019007237A1 true WO2019007237A1 (zh) 2019-01-10

Family

ID=60100111

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/CN2018/093035 WO2019007237A1 (zh) 2017-07-04 2018-06-27 黑枸杞泡腾片及其制备方法

Country Status (4)

Country Link
US (1) US20190008914A1 (zh)
EP (1) EP3649871A4 (zh)
CN (1) CN107279655B (zh)
WO (1) WO2019007237A1 (zh)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN115501266A (zh) * 2022-10-13 2022-12-23 广东好味鲜菜品与营养研究所 一种含太子参的泡腾颗粒及其生产工艺

Families Citing this family (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN107279655B (zh) * 2017-07-04 2020-08-07 青海睿元药物研究所有限责任公司 黑枸杞泡腾片及其制备方法
CN109588603A (zh) * 2019-01-08 2019-04-09 深圳橘井大健康科技有限公司 一种天然原味柠檬全果泡腾片及其生产方法
CN114794348A (zh) * 2022-05-12 2022-07-29 上海应用技术大学 一种全谷物代餐泡腾片及其制备方法
CN115736095A (zh) * 2022-10-17 2023-03-07 青海大学 一种黑枸杞花青素动物饲料添加剂及其制备方法

Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103431327A (zh) 2013-08-27 2013-12-11 格尔木源鑫堂生物科技有限公司 一种黑果枸杞含片及其生产方法
CN104273633A (zh) 2014-11-03 2015-01-14 天津商业大学 一种黑枸杞泡腾片及其制备方法
CN104783292A (zh) 2015-04-15 2015-07-22 沈阳药科大学 黑枸杞泡腾片及其制备方法
CN106418671A (zh) * 2010-09-07 2017-02-22 R.J.雷诺兹烟草公司 包含泡腾组合物的无烟烟草产品
CN107279655A (zh) * 2017-07-04 2017-10-24 青海睿元药物研究所有限责任公司 黑枸杞泡腾片及其制备方法

Family Cites Families (10)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN100998787B (zh) * 2006-01-12 2012-09-12 广州王老吉药业股份有限公司 一种治疗胃肠疾病中药泡腾片及其制备方法
CN103284274A (zh) * 2013-05-27 2013-09-11 四川圣棠湖生物科技有限公司 黑果枸杞固体饮料
CN103404856A (zh) * 2013-08-13 2013-11-27 青海睿元药物研究所有限责任公司 一种分层压制的枸杞片及其制备方法
CN103947967B (zh) * 2014-04-21 2015-12-02 青海睿元药物研究所有限责任公司 双色黑红果枸杞片及其制备方法
CN103919232A (zh) * 2014-05-06 2014-07-16 中国科学院西北高原生物研究所 一种黑果枸杞泡腾片
CN104069370A (zh) * 2014-05-10 2014-10-01 当涂县科辉商贸有限公司 一种辅助治疗糖尿病的保健泡腾片及其制备方法
CN104248036A (zh) * 2014-09-19 2014-12-31 青海诺蓝杞生物科技开发有限公司 一种黑果枸杞原花青素泡腾片及其生产方法
CN105876589A (zh) * 2016-04-27 2016-08-24 佛山市聚成生化技术研发有限公司 一种具有调节免疫力功效的泡腾片饮料
CN105876020A (zh) * 2016-05-24 2016-08-24 安徽源和堂药业股份有限公司 一种富含花青素的竹叶茶泡腾片
CN106509582A (zh) * 2016-11-03 2017-03-22 东北农业大学 一种保健泡腾片及其制备方法

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN106418671A (zh) * 2010-09-07 2017-02-22 R.J.雷诺兹烟草公司 包含泡腾组合物的无烟烟草产品
CN103431327A (zh) 2013-08-27 2013-12-11 格尔木源鑫堂生物科技有限公司 一种黑果枸杞含片及其生产方法
CN104273633A (zh) 2014-11-03 2015-01-14 天津商业大学 一种黑枸杞泡腾片及其制备方法
CN104783292A (zh) 2015-04-15 2015-07-22 沈阳药科大学 黑枸杞泡腾片及其制备方法
CN107279655A (zh) * 2017-07-04 2017-10-24 青海睿元药物研究所有限责任公司 黑枸杞泡腾片及其制备方法

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
See also references of EP3649871A4

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN115501266A (zh) * 2022-10-13 2022-12-23 广东好味鲜菜品与营养研究所 一种含太子参的泡腾颗粒及其生产工艺
CN115501266B (zh) * 2022-10-13 2024-07-26 广东好味鲜菜品与营养研究所 一种含太子参的泡腾颗粒及其生产工艺

Also Published As

Publication number Publication date
US20190008914A1 (en) 2019-01-10
CN107279655B (zh) 2020-08-07
EP3649871A1 (en) 2020-05-13
EP3649871A4 (en) 2021-03-24
CN107279655A (zh) 2017-10-24

Similar Documents

Publication Publication Date Title
WO2019007237A1 (zh) 黑枸杞泡腾片及其制备方法
CN106343090A (zh) 一种罗汉果益生元菊花茶速溶饮品及其制备方法
CN100484551C (zh) 一种清洁口腔异味预防龋齿的木糖醇绿茶制剂及其制备方法
WO2018077312A1 (zh) 一种增强免疫力的泡腾片及其制备方法
WO2014190852A1 (zh) 黑果枸杞固体饮料
CN106307224A (zh) 一种槟榔含片及其制作方法
CN103652692B (zh) 一种萝卜缨营养咀嚼片及制备方法
CN109527325A (zh) 一种运动型泡腾片及其制备方法
WO2005112665A1 (ja) 甘藷茎葉加工物含有組成物
CN108244661A (zh) 一种富含花青素的黑米皮膳食纤维片的制备方法
CN105381019A (zh) 具有清火功能的泡腾片及其制备方法
CN104248036A (zh) 一种黑果枸杞原花青素泡腾片及其生产方法
CN101253992A (zh) 仙人掌果保健品
CN105580953A (zh) 一种桑枣压片糖果生产方法
JP4688555B2 (ja) アシタバとキトサンまたはその誘導体とを含有する血中低密度リポ蛋白低下剤
CN112142868A (zh) 一种羊肚菌多糖提取物、羊肚菌多糖含片及其制备方法
CN114304465B (zh) 一种橄榄叶提取物泡腾片及制作方法
CN110338426A (zh) 一种补血泡腾片剂及其制备方法
KR101834638B1 (ko) 대추를 주원료로 하는 기능성 다식 제조방법
CN109077320A (zh) 一种吸附蓝莓渣中酚类物质的咀嚼片及其制备方法
CN104382181A (zh) 一种辣木泡腾片
CN104336215A (zh) 一种绿茶粉及其制备方法和应用
CN1426810A (zh) 以赤杨树为原料的宿醉解除剂及其制造方法
CN111789206A (zh) 一种枇杷饮品制剂及其制备方法
CN105410588A (zh) 一种猕猴桃泡腾片及其制备工艺

Legal Events

Date Code Title Description
121 Ep: the epo has been informed by wipo that ep was designated in this application

Ref document number: 18804503

Country of ref document: EP

Kind code of ref document: A1

NENP Non-entry into the national phase

Ref country code: DE

ENP Entry into the national phase

Ref document number: 2018804503

Country of ref document: EP

Effective date: 20200204