阅读说明：本技术 一种大麦幼苗泡腾片的制备方法 (Preparation method of barley seedling effervescent tablets ) 是由 李叶龙 洗惠欣 柯晓宜 杨娟 于 2019-09-24 设计创作，主要内容包括：本发明公开了一种大麦幼苗泡腾片的制备方法,包括如下步骤：(1)大麦幼苗粉碎：用粉碎机将大麦幼苗搅拌粉碎后备用；(2)原辅料称量：称量大麦幼苗粉、小苏打、柠檬酸、白砂糖、甘露醇和聚乙二醇6000于烧杯中；(3)主料与辅料混合：将主料粉末与辅料粉末混合均匀,获得混合料；(4)泡腾片形成：将混合料转移放入模具进行压片,所用压力为30-40 MPa,反复压片2-3次；(5)包装：压片结束后,取出泡腾片密封包装,即得产品。本发明制得的是一种外表光洁,呈碧绿色,崩解迅速,泡出来的饮料香气浓郁持久,酸甜可口,带有大麦幼苗特殊的清新风味的泡腾片,感官评价较好。(The invention discloses a preparation method of barley seedling effervescent tablets, which comprises the following steps: (1) crushing barley seedlings: stirring and crushing the barley seedlings by a crusher for later use; (2) weighing raw materials and auxiliary materials: weighing barley seedling powder, baking soda, citric acid, white granulated sugar, mannitol and polyethylene glycol 6000 in a beaker; (3) mixing the main material and the auxiliary material: uniformly mixing the main material powder and the auxiliary material powder to obtain a mixture; (4) and (3) forming an effervescent tablet: transferring the mixture into a mold for tabletting under the pressure of 30-40MPa for 2-3 times; (5) packaging: and after tabletting is finished, taking out the effervescent tablets, and sealing and packaging to obtain the product. The effervescent tablet prepared by the invention has the advantages of smooth and clean appearance, verdure appearance, rapid disintegration, strong and durable fragrance of the brewed beverage, sour-sweet taste, special fresh flavor of barley seedlings and better sensory evaluation.)

1. The preparation method of the barley seedling effervescent tablet is characterized by comprising the following steps:

(1) crushing barley seedlings: stirring and crushing the barley seedlings by using a crusher to obtain barley seedling powder for later use;

(2) weighing main materials: weighing the required barley seedling powder by using an analytical balance;

(3) weighing auxiliary materials: respectively weighing sodium bicarbonate, citric acid, acesulfame potassium, white granulated sugar, mannitol and polyethylene glycol 6000 in a beaker;

(4) mixing the main material and the auxiliary material: uniformly mixing the main material and the auxiliary material to obtain a mixed material for later use;

(5) and (3) forming an effervescent tablet: transferring the mixture into a die cleaned completely, slightly covering a die punch, placing the die at the center of a tabletting area of a tabletting machine, and manually tabletting;

(6) packaging: and after tabletting is finished, taking out the effervescent tablets, and carrying out sealed packaging to obtain the product.

2. The method for preparing the barley seedling effervescent tablet according to claim 1, wherein the main material and the auxiliary material are subjected to a one-way test and an orthogonal test before being mixed, and the proportion of the main material and the auxiliary material is determined.

3. The preparation method of the barley seedling effervescent tablet according to claim 1, wherein the mass ratio of the mixture obtained in the step (4) is as follows: 21.74% of barley seedling powder, 0.47% of acesulfame potassium, 21.74% of white granulated sugar, 15.22% of baking soda, 16.09% of citric acid, 21.74% of mannitol and 3% of polyethylene glycol 6000.

4. The method for preparing an effervescent tablet of barley seedling according to claim 1, wherein the barley seedling powder obtained in step (1) is further sieved with 80 mesh sieve for use.

5. The method for preparing effervescent tablets of barley seedling as claimed in claim 1, wherein each adjuvant in the step (3) is sieved with 80 mesh sieve and weighed for use.

6. The method for preparing an effervescent barley seedling tablet according to any one of claims 1 to 5, wherein the tabletting pressure of the tabletting machine is 30 to 40MPa, and the tabletting is repeated 2 to 3 times; the effervescent tablet has high requirement on environment, and the temperature is generally controlled at 18-20 ℃ and the humidity is controlled at 20% -35%.

Technical Field

The invention belongs to the technical field of food processing, and relates to a preparation method of a portable solid beverage barley seedling effervescent tablet, which can be used for solid beverage food for supplementing dietary fiber.

Background

Barley (Hordeum vulgare L.) seedlings means fresh young barley seedlings 15-30 cm high. As a green plant used as both medicine and food, the barley seedling contains abundant nutrient substances including a large amount of dietary fibers, chlorophyll, mineral substances, vitamins, proteins, antioxidant enzymes, polyphenol, flavonoid substances, unsaturated fatty acid and other nutrient components. Therefore, the barley seedlings have the effects of diminishing inflammation, resisting oxidation, promoting human body toxin expelling, reducing blood pressure and blood fat, regulating body metabolic balance and the like, and are natural food materials beneficial to health. The barley seedlings with superior quality are selected and processed into barley seedling powder with convenient use and good water solubility through the process flows of cleaning, high-temperature enzyme deactivation, freeze drying, superfine grinding and the like, and meanwhile, the good sensory quality of the barley seedling powder can be ensured and more complete active nutrient substances can be reserved. The barley seedlings are rich in nutrition, but have special green grass flavor, and are low in taste and taste, so that the barley seedlings are low in acceptance and preference of people.

Effervescent tablets (all effervescent tablets mentioned in the text refer to edible effervescent tablets) belong to common solid beverages, and refer to tablets with a certain shape which are prepared by taking an acid source and an alkali source as effervescent agents, simultaneously adding a main material and other auxiliary materials, and mixing and tabletting. The effervescent tablet is put into water, and acid and alkali can perform neutralization reaction and generate a large amount of CO₂The effervescent tablet is in an effervescent state, so that the disintegration of the tablet is promoted, and finally the delicious beverage with good color, aroma, taste and cool mouthfeel is obtained. According to the difference of the added main materials, the effervescent tablets can be divided into tea effervescent tablets, fruit and vegetable effervescent tablets, medicinal effervescent tablets, vitamin effervescent tablets, trace element effervescent tablets and the like. Besides the main material and the acid-base effervescent agent, the effervescent tablet also needs to be added with auxiliary materials such as a lubricant, a filling agent, a sweetening agent, an adhesive and the like. The method for preparing the effervescent tablet mainly comprises wet granulation, dry granulation, non-aqueous granulation, fluidized bed granulation, direct tabletting and the like. Food-grade materials with good water solubility are selected when the effervescent tablet is prepared, and the materials are crushed and sieved by a 80-100 mesh sieve for later use before use. The effervescent tablet has high requirement on environment, and the temperature is generally controlled at 18-20 ℃ and the humidity is controlled at 20% -35%.

Eating vegetables, particularly green vegetables, has positive significance on human health, but in busy study, work and life, some people rarely cook vegetables, and the vegetables eaten in restaurants and dining halls cannot meet the nutritional requirements of the people, so that a lot of vegetable products are available on the market to facilitate people to take more nutrients, such as cold-pressed fruit and vegetable juice, cakes added with vegetable components, vacuum freeze-dried vegetables and the like. The barley seedling powder is sold on the market, and is beneficial to human health because of containing rich nutrient substances. The research and application of barley seedlings are very common in foreign countries, and products such as barley green cola, barley seedling juice beverage, barley seedling fiber biscuits and the like are available on the market. The barley in China is abundant in resources, but the research and application of barley seedlings are late, and the research on products such as barley green, barley seedling powder, barley seedling juice yoghourt and barley seedling microwave cakes is in the prior art. After reviewing the data, no research report about the barley seedling effervescent tablets is found.

Disclosure of Invention

In order to solve the defect of low flavor of the barley seedlings and increase the research and development of barley seedling products in China, the invention aims to provide a preparation method of barley seedling effervescent tablets, the method coordinates special green grass flavor, prepares the barley seedling effervescent tablets which are dark green in appearance, fragrant in smell, sour, sweet, tasty, convenient and interesting to eat, and has extremely high bioactive substances.

The purpose of the invention is realized by the following technical scheme: the preparation method of the barley seedling effervescent tablet is characterized by comprising the following steps: (1) crushing barley seedlings: stirring and crushing the barley seedlings by using a crusher to obtain barley seedling powder for later use; (2) weighing main materials: weighing the required barley seedling powder by using an analytical balance; (3) weighing auxiliary materials: respectively weighing sodium bicarbonate, citric acid, acesulfame potassium, white granulated sugar, mannitol and polyethylene glycol 6000 in a beaker; (4) mixing the main material and the auxiliary material: uniformly mixing the main material and the auxiliary material to obtain a mixed material for later use; (5) and (3) forming an effervescent tablet: transferring the mixture into a die cleaned completely, slightly covering a die punch, placing the die at the center of a tabletting area of a tabletting machine, and manually tabletting; (6) packaging: and after tabletting is finished, taking out the effervescent tablets, and carrying out sealed packaging to obtain the product.

Furthermore, the main material and the auxiliary material need to be subjected to a single-factor test and an orthogonal test before being mixed, so as to determine the proportion of the added main material and the auxiliary material.

Further, the mass ratio of the mixture obtained in the step (4) is as follows: 21.74% of barley seedling powder, 0.47% of acesulfame potassium, 21.74% of white granulated sugar, 15.22% of baking soda, 16.09% of citric acid, 21.74% of mannitol and 3% of polyethylene glycol 6000.

Further, the barley seedling powder obtained in the step (1) is sieved by a sieve of 80 meshes for standby. And (4) sieving each auxiliary material in the step (3) by using a 80-mesh sieve, and then weighing for later use.

Further, the tabletting pressure of the tablet press is 30-40MPa, and repeated tabletting is carried out for 2-3 times; the effervescent tablet has high requirement on environment, and the temperature is generally controlled at 18-20 ℃ and the humidity is controlled at 20% -35%.

Compared with the prior art, the invention has the following advantages and beneficial effects:

(1) the barley seedling effervescent tablet prepared by the experiment has the advantages of smooth and clean appearance, verdure green appearance, rapid disintegration, strong and durable fragrance of the brewed beverage, sour-sweet taste, special fresh flavor of barley seedlings and good sensory evaluation.

(2) The barley leaves comprise a large amount of dietary fibers, chlorophyll, mineral substances, vitamins, proteins, antioxidant enzymes, polyphenol, flavonoid substances, unsaturated fatty acids and other nutritional ingredients, so that the bioavailability and the nutritional value of the effervescent tablet are improved, and the physiological activity is increased.

(3) Has dietary application for specific people, can supplement nutrients such as vitamins and the like, and has good conditioning effect on lowering blood pressure and reducing blood fat.

(4) As a novel green plant solid beverage, the beverage can provide nutrition for consumers and promote health, and has a better development prospect.

Detailed Description

The invention relates to a preparation method of a barley seedling effervescent tablet, which comprises the following steps:

(1) crushing barley seedlings: stirring and crushing the barley seedlings by a crusher, and sieving the barley seedlings by a 80-mesh sieve for later use; the ultrafine grinding of the barley seedlings can be realized by an ultrafine grinder.

(2) Weighing raw materials: weighing the required barley seedling powder by using an analytical balance; in particular, an electronic analytical balance can be used for weighing.

(3) Weighing auxiliary materials: sodium bicarbonate, citric acid, acesulfame potassium, white granulated sugar, mannitol and polyethylene glycol 6000 are respectively weighed in a beaker. Specifically, each auxiliary material is sieved by a sieve of 80 meshes and then weighed.

(4) Mixing the main material and the auxiliary material: uniformly mixing the main material and the auxiliary material to obtain a mixed material for later use;

(5) and (3) forming an effervescent tablet: transferring the mixture into a die cleaned completely, slightly covering a die punch (to prevent the powder from splashing), placing the die at the center of a tabletting area of a tabletting machine, and manually tabletting; repeatedly tabletting for 2-3 times under the tabletting pressure of 30-40 MPa; the effervescent tablet has high requirement on environment, and the temperature is generally controlled at 18-20 ℃ and the humidity is controlled at 20% -35%.

(6) Packaging: and after tabletting is finished, taking out the effervescent tablets, and carrying out sealed packaging to obtain the product.

Specifically, the mass ratio of the mixture obtained in the step (4) is as follows: 21.74% of barley seedling powder, 0.47% of acesulfame potassium, 21.74% of white granulated sugar, 15.22% of baking soda, 16.09% of citric acid, 21.74% of mannitol and 3% of polyethylene glycol 6000.

The main material and the auxiliary material used in the invention need to be subjected to a single-factor test and an orthogonal test before being mixed, so as to determine the proportion of the added main material and the auxiliary material. And determining the range of each factor by adopting a single-factor test, and obtaining the optimal combination by selecting an orthogonal test.

①, namely determining the influence of the addition amount of the barley seedling powder on the quality of the chewing gum, wherein the experimental method comprises the steps of respectively adding 0.2 g, 0.3 g, 0.4 g, 0.5 g, 0.6 g and 0.7 g of the barley seedling powder into 200 mL of purified water, uniformly stirring to form a barley seedling suspension, tasting, carrying out sensory evaluation on color, smell and taste of the barley seedling suspension, and determining the addition amount of the barley seedling powder.

②, determining the influence of the addition of acesulfame on the quality of chewing gum according to the experimental method, 0.02 g, 0.04g, 0.06 g, 0.08 g of acesulfame and 0.4 g of barley seedling powder are respectively added into 200 mL of purified water, the mixture is stirred uniformly, tasted and subjected to sensory evaluation of sweet taste, and the addition of acesulfame is determined.

③, determining the influence of the addition of white granulated sugar on the quality of chewing gum, the experimental method comprises the steps of respectively adding 0.0 g, 0.1 g, 0.2 g, 0.3 g, 0.4 g, 0.5 g, 0.6 g of white granulated sugar, 0.4 g of barley seedling powder and 0.04g of acesulfame potassium into 200 mL of purified water, uniformly stirring, tasting and carrying out sensory evaluation on the sweet taste, and determining the addition of the white granulated sugar.

④, determining the influence of the addition amount of the baking soda on the quality of the chewing gum, and an experimental method, wherein the theoretical reaction ratio of the baking soda to the citric acid is 1:0.76, and the dosage of the citric acid in the preparation of the effervescent tablet needs to exceed the theoretical dosage to ensure complete acid-base reaction and meet the sour requirement, the dosage of the baking soda and the citric acid influences the disintegration time and the foam generation of the effervescent tablet through a preliminary experiment, the experiment is based on the ratio of baking soda to citric acid =1:1, the addition amount of the baking soda is researched, 0.2 g +0.2 g, 0.3 g +0.3 g, 0.4 g +0.4 g, 0.5 g +0.5 g and 0.6 g are respectively mixed uniformly with 0.4 g of the baking soda and the citric acid, 0.04g of acesulfame potassium, 0.3 g of white granulated sugar, the baking soda is sieved by an 80 mesh sieve, the effervescent tablet is placed in 200 mL of purified water, the taste is tasted and the time, the foam condition and the mouthfeel thereof are evaluated as the addition amount of baking soda is determined, and the addition amount of the baking soda is determined according to the comprehensive reaction time, the addition amount of the baking soda is determined, the baking soda and the addition amount of the baking soda is determined, the total addition amount of the baking soda, the baking soda is determined, the foaming time, the total disintegration time of the baking soda is found that the effervescent tablet is about 0.3 g of the effervescent tablet, the disintegration time of the effervescent tablet, the effervescent tablet is about 0.2 g of the effervescent tablet, the effervescent tablet is about 0.3 g of the effervescent tablet, the effervescent tablet is determined, the.

⑤, determining the influence of the addition of citric acid on the quality of chewing gum, the experimental method comprises respectively mixing 0.25 g, 0.30 g, 0.35 g, 0.40 g, 0.45 g, 0.50 g, 0.55 g of citric acid with 0.4 g of barley seedling, 0.04g of acesulfame potassium, 0.3 g of white granulated sugar and 0.35 g of baking soda uniformly, sieving with a 80 mesh sieve, tabletting, placing the effervescent tablet in 200 mL of purified water, measuring the pH, tasting the sour taste, and determining the addition of citric acid (effervescent agent ratio). As shown in Table 5, the pH can influence the color change of the suspension of barley seedling, and the pH of the effervescent tablet can not be controlled too low under the premise of ensuring that the solution has certain sour taste and the pH is in the range of 5-6, therefore, the addition of citric acid can be optimally selected by selecting 0.35 g, 0.40 g and 0.45 g.

An orthogonal test comprises ① determining the ratio of sour and sweet tastes, and an experimental method comprises the steps of performing orthogonal test on acesulfame potassium, white granulated sugar and citric acid, performing orthogonal test on the sour and sweet tastes by taking sensory evaluation scores as indexes, and displaying results in tables 6-8>Citric acid>White granulated sugar. The sweetness of acesulfame-K is about 130 times that of cane sugar, and the sweetness of the product is greatly influenced. Citric acid is a main source of sour taste in the product and has a large influence on the taste of the product. The sweetness of the white granulated sugar is not great, but the white granulated sugar has a certain coordination effect on the comprehensive sweetness after being compounded with the acesulfame potassium. The experimental preferred scheme is A₂B₃C₃But this is not within the test protocol of the orthogonal table. General best mode A₂B₃C₃Test No. 4 with the best results from the orthogonal Table₂B₃C₃For comparative experiments, the higher score is scheme A₂B₃C₃Thus, the real preferred embodiment is A₂B₃C₃Namely 0.04g of acesulfame potassium, 0.4 g of citric acid and 0.5 g of white granulated sugar. According to the trend level chart, the score is improved along with the increase of the addition amount of the white granulated sugar, the use amount of the white granulated sugar should be increased theoretically, but tests show that the increase of the white granulated sugar can prolong the effervescence time of the effervescent tablet, so that the addition amount of the white granulated sugar is selected to be 0.5 g. Although the test shows that the optimal addition amount of the citric acid is 0.4 g, the sensory evaluating personnel reflects that the formula is slightly sour in the evaluation process, and can properly reduce the dosage of the citric acid, so that the optimal addition amount of the citric acid is reduced to 0.37 g, and the dosage of the citric acid is further optimized and selected by 0.32 g, 0.37 g and 0.42 g in the orthogonal test of the whole formula.

②, obtaining an optimal formula, an experimental method, namely, blending acesulfame potassium, citric acid and barley seedling powder serving as an effervescent tablet main material on the basis of a sweet and sour taste optimization result, carrying out an orthogonal test on the formula of the barley seedling effervescent tablet by taking a sensory evaluation score as an index to obtain the optimal formula, and the result is shown in table 9, which shows that the influence of various factors on the sensory evaluation of the effervescent tablet is that the acesulfame potassium has the following effect on the sensory evaluation of the effervescent tablet according to extreme difference analysis>Citric acid>Barley seedling powder. Acesulfame potassium and citric acid determine the sweet and sour taste of the effervescent tablet. Barley seedling powder affects the color, smell and taste of effervescent tablets. The experimental preferred scheme is A₃B₁C₁But it is not in the protocol. General best mode A₃B₁C₁Compare with test No. 1, which gave the best results in the orthogonal Table, and score higher for protocol A₃B₁C₁. Therefore, the real preferred scheme is A₃B₁C₁Namely, 0.04g of acesulfame potassium, 0.37 g of citric acid and 0.5 g of barley seedling powder. As seen from the trend level chart, the score of the effervescent tablet can be improved by increasing the barley seedling powder, but due to the fact that the barley seedling powder contains a large amount of dietary fibers, the product precipitation is increased by adding too much, the granular feeling is obvious during taste, and the appearance and the taste of the product are influenced. Therefore, the optimum amount of addition of the barley seedling powder was determined to be 0.5 g.

The sensory evaluation criteria and the quality inspection results of the barley seedling effervescent tablet of the present invention are shown in tables 10 and 11, respectively.

In addition, the safe dosage of the barley and folium hederae diffusae effervescent tablets is considered. At present, the intake of the barley seedling powder which is generally considered to be safer is within 15g/d of adults and within 10g/d of children, and the recommended daily consumption of the product is deduced to be as follows:

(1) adult: no more than 30 tablets/day;

(2) children: no more than 20 tablets/day;

note: the above safe dose should be calculated in consideration of the kind and content of barley seedling powder in the actual product. The consideration for suitable and unsuitable people. Is not suitable for infants, patients with special intolerance of constitution and special diseases.

The above description is only for the purpose of illustrating the technical solutions of the present invention, and those skilled in the art can make simple modifications or equivalent substitutions on the technical solutions of the present invention without departing from the spirit and scope of the technical solutions of the present invention.