阅读说明：本技术 一种青萝卜口味膳食纤维泡腾粉及其制备方法 (Green radish flavor dietary fiber effervescent powder and preparation method thereof ) 是由 纪伟 张嘉琳 赵丽倩 应轩宇 沈宇标 李宏伟 徐玉淑 于 2019-09-25 设计创作，主要内容包括：本发明涉及泡腾制剂技术领域,尤其涉及一种青萝卜口味膳食纤维泡腾粉及其制备方法。其按照质量份,包括青萝卜微胶囊粉8-10份、复配矿物质3-5份、复配维生素3-5份、低聚果糖2-3份、聚乙二醇6000 2-2.5份、碱源30-40份、酸源30-45份、黏合剂2-5份、填充剂11-18份以及矫味剂2-3.5份。本发明制得的泡腾片溶解速度比一般泡腾片快,泡腾效果好,口感独特,且可以同时补充膳食纤维和矿物质,矿物质吸收效果好。(The invention relates to the technical field of effervescent preparations, in particular to green radish flavor dietary fiber effervescent powder and a preparation method thereof. The green radish microcapsule powder comprises, by mass, 8-10 parts of green radish microcapsule powder, 3-5 parts of compound mineral substances, 3-5 parts of compound vitamins, 2-3 parts of fructo-oligosaccharide, 2-2.5 parts of polyethylene glycol 60002, 30-40 parts of an alkali source, 30-45 parts of an acid source, 2-5 parts of an adhesive, 11-18 parts of a filler and 2-3.5 parts of a flavoring agent. The effervescent tablet prepared by the invention has higher dissolving speed than that of the common effervescent tablet, good effervescent effect and unique taste, can supplement dietary fiber and mineral substances at the same time, and has good mineral substance absorption effect.)

1. The green radish flavor dietary fiber effervescent powder is characterized in that: according to the mass parts, the green radish microcapsule powder comprises 8-10 parts of green radish microcapsule powder, 3-5 parts of compound mineral substances, 3-5 parts of compound vitamins, 2-3 parts of fructo-oligosaccharide, 2-2.5 parts of polyethylene glycol 60002, 30-40 parts of an alkali source, 30-45 parts of an acid source, 2-5 parts of an adhesive, 11-18 parts of a filler and 2-3.5 parts of a flavoring agent.

2. The effervescent powder of green radish flavor dietary fiber as claimed in claim 1, which is characterized in that: the green radish microcapsule powder is prepared by taking green radish powder as a core material and ethyl cellulose as a wall material through the following steps: adding ethyl cellulose into cyclohexane, heating to 78-80 ℃, and stirring until the ethyl cellulose is dissolved; then adding green radish powder, and continuously stirring for 1-3 h; and finally, slowly cooling to room temperature and drying.

3. The effervescent powder of green radish flavor dietary fiber as claimed in claim 1, which is characterized in that: the compound mineral composition comprises, by mass, 40-55 parts of calcium carbonate, 20-35 parts of zinc oxide and 25-30 parts of ferrous gluconate.

4. The effervescent powder of green radish flavor dietary fiber as claimed in claim 1, which is characterized in that: according to the mass parts, the compound vitamins comprise 5-8 parts of vitamin A, 2-5 parts of vitamin D, 5-10 parts of nicotinic acid, 5-10 parts of folic acid, 10-15 parts of vitamin E, 110-15 parts of vitamin B, 210-15 parts of vitamin B, 68-10 parts of vitamin B, 128-10 parts of vitamin B and 10-15 parts of taurine.

5. The effervescent powder of green radish flavor dietary fiber as claimed in claim 1, which is characterized in that: the acid source is citric acid.

6. The effervescent powder of green radish flavor dietary fiber as claimed in claim 1, which is characterized in that: the alkali source is sodium bicarbonate.

7. The effervescent powder of green radish flavor dietary fiber as claimed in claim 1, which is characterized in that: the adhesive is PVP ethanol solution.

8. The effervescent powder of green radish flavor dietary fiber as claimed in claim 1, which is characterized in that: the filler comprises one or more of maltodextrin and resistant dextrin.

9. A method for preparing the green radish flavor dietary fiber effervescent powder according to any one of claims 1 to 8, characterized in that: the method comprises the following steps:

(1) uniformly mixing the compound mineral, the compound vitamin and the fructo-oligosaccharide to obtain compound powder;

(2) dividing polyethylene glycol 6000 into two parts, respectively adding green radish microcapsule powder and composite powder into molten polyethylene glycol 6000, stirring, cooling, and pulverizing to obtain alkali granules;

(3) mixing filler, correctant, binder, acid source, and the above obtained alkali granules, granulating, and drying to obtain effervescent powder.

10. The preparation method of the green radish flavor dietary fiber effervescent powder as claimed in claim 9, characterized in that: the step (3) comprises the following steps: mixing the filler and correctant, dividing into two parts, mixing one part with acid source and part of adhesive, granulating, mixing the other part with alkali granule and the rest adhesive, granulating, and mixing the two parts.

Technical Field

The invention relates to the technical field of effervescent preparations, in particular to green radish flavor dietary fiber effervescent powder and a preparation method thereof.

Background

The effervescent preparation is prepared by taking proper acid and alkali as disintegrating agents. The effervescent preparation can generate a large amount of carbon dioxide gas after entering water, so that the effervescent preparation can be dissolved quickly, and the medicine takes effect quickly. In recent years, the effervescent preparation is widely applied in the field of health-care food, compared with the traditional preparation, the effervescent preparation has the advantages of convenience in carrying, high bioavailability, rapid dissolution of effective components and the like, and can generate carbon dioxide by effervescence and improve the mouthfeel.

The dietary fiber has the functions of promoting gastrointestinal motility, reducing constipation, stabilizing blood sugar concentration, reducing blood cholesterol level, stabilizing intestinal flora and the like. The daily dietary fiber intake amount specified by the reference intake amount of dietary nutrients of Chinese residents issued by the Chinese Nutrition society in 2000 is 25-35 g. The green radish serving as a vegetable has high dietary fiber content, has the effects of promoting intestinal tract movement, aiding digestion and the like, and is beneficial to losing weight. Besides, the green radish has the effects of enhancing immunity, stabilizing blood pressure, preventing and resisting cancers and the like.

Minerals are compounds or natural elements naturally occurring in the crust of the earth. Also called inorganic salt, is a general name of inorganic substances in human body. Is a general term for various elements which are necessary for forming human tissues and maintaining normal physiological functions, and is one of seven essential nutrients for human bodies. Although the total amount of minerals in the human body is less than 5% of the body weight, they do not provide energy, but they are not synthesized by themselves in the body, must be supplied from the external environment, and play important roles in physiological actions of human tissues. Minerals are important raw materials for forming body tissues, such as calcium, phosphorus and magnesium, which are main raw materials for forming bones and teeth. Minerals are also a necessary condition for maintaining the acid-base balance and normal osmotic pressure of the body. Some special physiological substances in human body such as hemoglobin and thyroxine in blood need to be synthesized by the participation of iron and iodine. During the metabolism of human body, a certain amount of mineral substances are discharged out of the body through feces, urine, sweat, hair and the like every day, so that the mineral substances must be supplemented through diet.

If the purpose of supplementing dietary fiber, multiple vitamins and minerals can be achieved by one effervescent tablet, the effervescent tablet has good market prospect. However, researches show that, for example, documents such as 'research on removing heavy metal ions by wheat bran dietary fibers' and 'comparative research on binding capacity of dietary fibers, extensins and minerals' mention that dietary fibers can bind mineral elements, thereby affecting the biological absorptivity of minerals in food, and if the dietary fibers and the minerals are taken simultaneously, the problem of low mineral absorptivity is caused, so that how to produce an effervescent tablet which can supplement both dietary fibers and minerals and does not affect the absorption of the minerals by human bodies is particularly important.

Disclosure of Invention

The present invention is to solve the above problems and provides a method.

The technical scheme for solving the problems is to provide green radish flavor dietary fiber effervescent powder which comprises, by mass, 8-10 parts of green radish microcapsule powder, 3-5 parts of compound mineral substances, 3-5 parts of compound vitamins, 2-3 parts of fructo-oligosaccharide, 2-2.5 parts of polyethylene glycol 60002, 30-40 parts of an alkali source, 30-45 parts of an acid source, 2-5 parts of an adhesive, 11-18 parts of a filler and 2-3.5 parts of a flavoring agent.

The acid source used for effervescent tablet is citric acid, tartaric acid, fumaric acid, adipic acid, and malic acid.

Preferably, the acid source used herein is citric acid. Besides being used as an acid source, the green radish can balance the astringency of green radish.

Common alkali sources include sodium carbonate, sodium bicarbonate, potassium carbonate, potassium bicarbonate, calcium carbonate and the like, and the action mechanism of the alkali sources is the reaction with acid to produce carbon dioxide.

Preferably, the alkali source used in this application is sodium bicarbonate.

Common adhesives include hypromellose aqueous solution, PVP ethanol aqueous solution, olefine acid resin aqueous solution, starch slurry, ethanol, syrup, etc.

Preferably, the binder is PVP ethanol solution.

Common fillers are starch, microcrystalline cellulose, dextrin, and the like.

Preferably, the filler in the present application comprises one or more of maltodextrin and resistant dextrin.

Preferably, the flavouring agent comprises steviol glycosides.

Preferably, the compound mineral composition comprises, by mass, 40-55 parts of calcium carbonate, 20-35 parts of zinc oxide and 25-30 parts of ferrous gluconate.

Preferably, the compound vitamins comprise, by mass, 5-8 parts of vitamin A, 2-5 parts of vitamin D, 5-10 parts of nicotinic acid, 5-10 parts of folic acid, 10-15 parts of vitamin E, 110-15 parts of vitamin B, 210-15 parts of vitamin B, 68-10 parts of vitamin B, 128-10 parts of vitamin B and 10-15 parts of taurine.

Preferably, the green radish microcapsule powder is prepared by taking green radish powder as a core material and ethyl cellulose as a wall material through the following steps: adding ethyl cellulose into cyclohexane, heating to 78-80 ℃, and stirring until the ethyl cellulose is dissolved; then adding the green radish powder obtained by superfine grinding, and continuing stirring for 1-3h to uniformly disperse the green radish powder in the ethyl cellulose; and finally, slowly cooling to room temperature to reduce the solubility of the ethyl cellulose, condensing and separating out the ethyl cellulose by taking the green radish powder ultrafine particles as cores to form a microcapsule structure, and drying for later use.

The invention also aims to provide a preparation method of the green radish flavor dietary fiber effervescent powder, which comprises the following steps:

(1) uniformly mixing the compound mineral, the compound vitamin and the fructo-oligosaccharide to obtain compound powder;

(2) dividing polyethylene glycol 6000 into two parts, respectively adding green radish microcapsule powder and composite powder into molten polyethylene glycol 6000, stirring, cooling, and pulverizing to obtain alkali granules;

(3) mixing filler, correctant, binder, acid source, and the above obtained alkali granules, granulating, and drying to obtain effervescent powder.

Preferably, step (3) comprises the following steps: mixing the filler and correctant, dividing into two parts, mixing one part with acid source and part of adhesive, granulating, mixing the other part with alkali granule and the rest adhesive, granulating, and mixing the two parts.

The invention has the beneficial effects that:

1. the green radish microcapsule powder takes the green radish powder obtained by superfine grinding as a core material and takes ethyl cellulose as a wall material. Dietary fiber in the green radish powder is separated from mineral substances through wall materials, so that the restriction of the mineral substances by the dietary fiber is avoided. The ethyl cellulose is hydrolyzed when meeting strong acid, so that the green radish microcapsule powder can be slowly released only when reaching the stomach of a human body, and at the moment, most of mineral substances are absorbed.

2. The fructo-oligosaccharide is used for loading compound mineral substances and compound vitamins, and besides flavoring, the fructo-oligosaccharide can also improve the absorption rate of human bodies to the vitamins and the mineral substances.

3. The acid source and the alkali source are respectively granulated and then mixed, so that the problem of failed preparation caused by the fact that the alkali source is exposed and generates a neutralization reaction with the acid source due to the dissolution of the polyethylene glycol 6000 outer cladding layer in the one-time mixing and granulating process is solved.

4. The effervescent powder has the advantages of high foaming speed, good foaming effect, good visual effect during effervescence, and fresh and sweet taste, and has the functions of relieving summer heat, promoting the production of body fluid, eliminating fatigue, invigorating stomach, promoting digestion, supplementing dietary fibers, vitamins and minerals and the like.

5. The effervescent preparation is prepared into powder and is packaged separately, so that the problem that the traditional tablet is easy to damp after being unsealed due to multiple pieces of packaged tablets, and the foaming speed and effect are affected is solved.

Detailed Description

The following are specific embodiments of the present invention and further describe the technical solutions of the present invention, but the present invention is not limited to these examples.