阅读说明：本技术 一种无花果颗粒及其制备方法 (Fig particle and preparation method thereof ) 是由 柯学 郭青龙 郑保安 李其彬 王省业 于 2019-11-20 设计创作，主要内容包括：本发明公开了一种无花果颗粒及其制备方法。所述的无花果颗粒由无花果冻干粉和改性辅料组成；所述的改性辅料选自干粘合剂、助悬剂、矫味剂、润滑剂中的一种或多种；所述的无花果颗粒由以下方法制备而成：无花果冻干粉按照一定比例添加改性辅料,使用混合机混合,添加润滑剂,继续混合,制粒,筛分,收集粒度在40-80目之间的颗粒,收集细粉,重新制粒得所述的无花果颗粒。本发明通过配方和制剂工艺的改良解决了现有技术中为改善无花果固体颗粒吸湿性带来的分散性、沉降性能和流动性之间的矛盾,吸湿性从22％吸湿增重降低至11％,流动性：从一般(38°休止角)提高至良好(32°)。(The invention discloses fig granules and a preparation method thereof. The fig particles are composed of fig freeze-dried powder and modified auxiliary materials; the modified auxiliary materials are selected from one or more of dry adhesive, suspending agent, flavoring agent and lubricating agent; the fig particles are prepared by the following method: adding modified auxiliary materials into the fig freeze-dried powder according to a certain proportion, mixing by using a mixer, adding a lubricant, continuously mixing, granulating, screening, collecting particles with the particle size of 40-80 meshes, collecting fine powder, and re-granulating to obtain the fig particles. The invention solves the contradiction among the dispersibility, the settling property and the fluidity brought by improving the moisture absorption of the fig solid particles in the prior art through the improvement of the formula and the preparation process, the moisture absorption is reduced from 22 percent moisture absorption weight gain to 11 percent, and the fluidity is as follows: from a general (38 ° angle of repose) to good (32 °).)

1. The fig granules are characterized by consisting of fig freeze-dried powder and modified auxiliary materials; the modified auxiliary materials are selected from one or more of dry adhesive, suspending agent, flavoring agent and lubricating agent; the fig particles are prepared by the following method: adding modified auxiliary materials into the fig freeze-dried powder according to a certain proportion, mixing by using a mixer, adding a lubricant, continuously mixing, granulating, collecting particles with the particle size of 40-80 meshes, re-granulating if redundant fine powder exists, obtaining particles with the particle size of 40-80 meshes again, and mixing all the particles with the particle size of 40-80 meshes to obtain the fig particles; the dry adhesive is selected from one or more of microcrystalline cellulose, starch, spray-dried lactose, polyvidone K30 and hypromellose; the suspending agent is selected from one or more of acacia, tragacanth, peach gum, sodium alginate, agar, starch slurry, methylcellulose, sodium carboxymethylcellulose, hydroxypropyl cellulose, carbopol, polyvidone, dextran, dextrin, and poloxamer; the flavoring agent is one or more selected from sucrose, synthetic essence, oleum Menthae Dementholatum, mucilage, effervescent, and mannitol; the lubricant is selected from one or more of magnesium stearate, colloidal silicon dioxide, talcum powder, hydrogenated vegetable oil and polyethylene glycol.

2. The fig granule as claimed in claim 1, wherein the fig lyophilized powder is prepared by lyophilizing whole fig, pulverizing, and sieving with 80 mesh sieve.

3. Fig granules according to claim 1, wherein the suspending agent is dextrin, in an amount of 1-10%, preferably 5%.

4. Fig granules according to claim 1, characterized in that said flavoring agent is mannitol in an amount of 5-30%, preferably 15%.

5. Fig granules according to claim 1, wherein the lubricant is magnesium stearate in an amount of 0.5-3%, preferably 1%.

6. The fig granules according to any one of claims 1-5, wherein the fig granules are composed of one or two of fig lyophilized powder, magnesium stearate, mannitol and dextrin; the fig freeze-dried powder is preferably composed of fig freeze-dried powder, magnesium stearate and mannitol, wherein the fig freeze-dried powder: the mass ratio of mannitol is 4: 1; or preferably consists of fig freeze-dried powder, magnesium stearate and dextrin, wherein the fig freeze-dried powder comprises the following components in percentage by weight: the mass ratio of dextrin is 4: 1; or preferably comprises fig freeze-dried powder, magnesium stearate, dextrin and mannitol, wherein the fig freeze-dried powder: mannitol: the mass ratio of dextrin is 8:1: 1.

7. The method for preparing fig granules according to any one of claims 1 to 5, wherein the fig granules are obtained by mixing freeze-dried fig powder with other modified auxiliary materials except lubricant in proportion, adding the lubricant, continuing mixing, granulating by a dry granulation machine, and collecting granules of 40-80 meshes.

8. The preparation method according to claim 7, wherein the fig freeze-dried powder and other modified auxiliary materials except the lubricant are mixed by a mixer under the conditions of 20-25 rpm and 3-5 min, magnesium stearate is added as the lubricant, and the mixture is continuously mixed for 3-5 min.

9. The process according to claim 7, wherein the dry granulator is fed at a feed rate of 10-30RPM, the compression roller is pressed at a pressure of 4-14KN/cm, and the compression roller is rotated at a speed of 5-30 RPM.

10. The process according to claim 7, wherein the dry granulation is carried out at a feed rate of 20RPM, a compression roller pressure of 10KN/cm and a compression roller speed of 25 RPM.

Technical Field

The invention belongs to the field of pharmaceutical preparations, and relates to fig granules and a preparation method thereof.

Background

Fig (Ficus carica Linn.) is a flowering plant belonging to the genus Ficus of the family moriaceae, mainly growing in some tropical and temperate areas, and belonging to the subtropical deciduous small trees. At present, eight hundred varieties of figs are known, most of the figs are evergreen, and the fig is a fallen leaf variety only in places with the length longer than temperate regions. The fruit is bulbous, the tail has a small hole, and pollen is spread by wasp.

The edible probability of the fig is very high, the edible place of the fresh fig is as high as 97%, the edible part of the fig made into dry fruits and preserved fruits can be as high as 100%, the acid content is very low, no hard fruits exist, and the fig is suitable for being eaten by old people and children. The fig contains rich amino acid, the fresh fruit accounts for 1.0 percent, and the dry fruit accounts for 5.3 percent; at present, 18 species have been found. Not only has higher utilization value due to the fact that 8 kinds of amino acid necessary for human bodies are available, but also has the highest content of aspartic acid (1.9 percent of dry weight) and has good effects of resisting leukemia, recovering physical strength and eliminating fatigue. Therefore, the fig drink is taken as a 'carborphine substitute' abroad. The dry matter content of the fig is high, the fresh fruit is 14-20%, and the dry fruit is more than 70%. Among them, glucose content, fructose content and sucrose content, which can be directly absorbed and utilized by human body, are 34.3% (dry weight), 31.2% (dry weight) and only 7.82% (dry weight). The caloric value is low and is called a low-calorie food in japan. The domestic medical research proves that the health food is a weight-losing health food. Fig contains polysaccharides, accounting for 6.49% (dry weight), mainly arabinose and galactose, and has a certain effect on resisting aging. The fig contains various vitamins, especially contains more carotene, the fresh fruit is 30mg/100g, the dry fruit is 70mg/100g, and the fresh fruit is above peach, grape, plum, pear, orange and sweet persimmon. Besides fresh food and medicine, the fig can also be processed into dried fruit, preserved fruit, jam, fruit juice, fruit tea, fruit wine, beverage, can, etc. However, there are few reports on the absence of pollen. CN 109527468A discloses a fig powder and its preparation method, the preparation process of the fig powder comprises the steps of material selection, three-stage countercurrent cleaning, cutting, heat pump drying, primary grinding, fine grinding, packaging and the like. However, the method has complex preparation process, puts high requirements on equipment, has high production cost, and is not suitable for popularization in industrial mass production. Some reports have been made on the production of fig powder by extracting fig juice after cooking and then spray-drying, but this method also results in loss of some of the nutrients due to high-temperature cooking. At present, no related report of solid beverage taking fig powder as main ingredient is found.

The traditional fig powder is difficult to store due to extremely easy hygroscopicity, and although the hygroscopicity can be improved to a certain extent by increasing the particle size of the fig powder, the suspension speed in water is slow, the sedimentation is fast, and the taste and the appearance of the fig powder are poor; although the reduction of the particle size can slow down the sedimentation rate and accelerate the suspension molding, the dispersion in water is poor and the wetting is difficult, and the powder flowability is poor, and the difference of the loading in industrial production is large, which is unfavorable for mass production.

Disclosure of Invention

Aiming at the defects in the prior art, the invention provides the fig granules which have the advantages of good dispersibility in water, high suspension speed, low sedimentation speed, good fluidity and low hygroscopicity, and are suitable for industrial production.

The invention also aims to provide a preparation method of the fig granules.

The purpose of the invention can be realized by the following technical scheme:

a fig granule is prepared from fructus fici lyophilized powder and modified adjuvant; the modified auxiliary materials are selected from one or more of dry adhesive, suspending agent, flavoring agent and lubricating agent; the fig particles are prepared by the following method: adding modified auxiliary materials into the fig freeze-dried powder according to a certain proportion, mixing by using a mixer, adding a lubricant, continuously mixing, granulating, screening, collecting particles with the particle size of 40-80 meshes, collecting fine powder, and re-granulating to obtain the fig particles; the dry adhesive is selected from one or more of microcrystalline cellulose, starch, spray-dried lactose, polyvidone K30 and hypromellose; the suspending agent is selected from one or more of acacia, tragacanth, peach gum, sodium alginate, agar, starch slurry, methylcellulose, sodium carboxymethylcellulose, hydroxypropyl cellulose, carbopol, polyvidone, dextran, dextrin, and poloxamer; the flavoring agent is one or more selected from sucrose, synthetic essence, oleum Menthae Dementholatum, mucilage, effervescent, and mannitol; the lubricant is selected from one or more of magnesium stearate, colloidal silicon dioxide, talcum powder, hydrogenated vegetable oil and polyethylene glycol.

The fig freeze-dried powder is preferably prepared by freeze-drying fig, crushing and sieving through a 80-mesh sieve.

The suspending agent is preferably dextrin, and the dosage of the suspending agent is 1-10% by total mass of the raw materials, and is further preferably 5%.

The flavoring agent is preferably mannitol, and the dosage of the flavoring agent is 5-30% by total mass of the raw materials, and is more preferably 15%.

The lubricant is preferably magnesium stearate, and the dosage of the magnesium stearate is 0.5-3% by mass of the total mass of the raw materials, and the dosage of the magnesium stearate is more preferably 1%.

The fig granules further comprise one or two of fig freeze-dried powder, magnesium stearate, mannitol and dextrin; still further preferably, the fig freeze-dried powder consists of fig freeze-dried powder, magnesium stearate and mannitol, wherein the fig freeze-dried powder: the mass ratio of mannitol is 4: 1; or even more preferably comprises fig freeze-dried powder, magnesium stearate and dextrin, wherein the fig freeze-dried powder: the mass ratio of dextrin is 4: 1; or even more preferably comprises fig freeze-dried powder, magnesium stearate, dextrin and mannitol, wherein the fig freeze-dried powder: mannitol: the mass ratio of dextrin is 8:1: 1.

The preparation method of the fig granules comprises the steps of mixing the fig freeze-dried powder and other modified auxiliary materials except the lubricant in proportion, adding the lubricant, continuously mixing, granulating by using a dry method granulator, and collecting granules of 40-80 meshes to obtain the fig granules.

And preferably, mixing the fig freeze-dried powder and other modified auxiliary materials except the lubricant by adopting a rotary mixer under the conditions of 20-25 rpm and 3-5 min, adding magnesium stearate serving as the lubricant, and continuously mixing for 3-5 min.

The preferable feeding speed of the dry granulating machine is 10-30RPM, the pressure of the extrusion roller is 4-14KN/cm, and the rotating speed of the extrusion roller is 5-30 RPM.

The feed rate for dry granulation is further preferably 20RPM, the pressure of the squeeze rolls is further preferably 10KN/cm, and the rotational speed of the pressure wheels is further preferably 25 RPM.

The environmental humidity is controlled within RH 50% during the granulation process.

Has the advantages that:

the invention solves the contradiction among the dispersibility, the settling property and the fluidity brought by improving the moisture absorption of the fig solid particles in the prior art through the improvement of the formula and the preparation process, the moisture absorption is reduced from 22 percent moisture absorption weight gain to 11 percent, and the fluidity is as follows: increasing from normal (38 ° angle of repose) to good (32 °), the settling time increased from 10min to 2 h.

The invention provides a novel fig solid beverage, which retains the nutrient components to the maximum extent, has simple preparation process and low requirement on equipment and is suitable for industrial production. The fig solid beverage can improve the compliance of clinical patients, particularly inappetence and elderly patients, is convenient to store and transport, and is convenient to take with water quantitatively.

Drawings

FIG. 1 measurement principle of natural angle of repose injection method

Detailed Description