阅读说明：本技术 消渴降糖的牛蒡蓝莓咀嚼片及其制备方法 (Thirst-quenching and sugar-reducing burdock blueberry chewable tablet and preparation method thereof ) 是由 黄午阳 张晓晓 李莹 柴智 冯进 崔莉 李春阳 于 2021-02-23 设计创作，主要内容包括：本发明涉及一种消渴降糖的牛蒡蓝莓咀嚼片及其制备方法,原料配方有牛蒡根粉、蓝莓果粉、山梨糖醇、木糖醇、抗性糊精、花青素、硬脂酸镁和柠檬酸。牛蒡蓝莓咀嚼片的制备方法为：步骤1：制牛蒡根粉,步骤2：制软材,步骤3：造粒与干燥,步骤4：混合试剂,步骤5：压片,步骤6：咀嚼片制成。本发明中牛蒡经微波变频干燥处理,保留了大部分营养成分及风味物质,而后采用超微粉碎技术,在粉碎过程中不会产生局部过热现象,甚至可在低温状态下快速进行粉碎,以利于制成所需的高质量产品,并最大限度地保留粉体的生物活性成分。同时添加了多种天然有益的健康食材,营养丰富,口感佳,具有保健作用,拓宽了牛蒡应用前景,增加牛蒡利用价值。(The invention relates to a thirst-quenching and sugar-reducing burdock and blueberry chewable tablet and a preparation method thereof. The preparation method of the burdock blueberry chewable tablet comprises the following steps: step 1: preparing burdock root powder, and step 2: preparing a soft material, step 3: granulating and drying, and step 4: mixing reagents, step 5: tabletting, step 6: making into chewable tablet. According to the invention, the burdock is subjected to microwave frequency conversion drying treatment, most of nutrient components and flavor substances are retained, and then an ultramicro crushing technology is adopted, so that a local overheating phenomenon cannot be generated in the crushing process, and even the burdock can be quickly crushed at a low temperature, so that a required high-quality product can be prepared, and the bioactive components of the powder can be retained to the maximum extent. Meanwhile, various natural healthy food materials which are beneficial are added, so that the burdock biscuit is rich in nutrition, good in taste and capable of achieving a health-care effect, the application prospect of the burdock is widened, and the utilization value of the burdock is increased.)

1. A thirst quenching and sugar reducing burdock blueberry chewable tablet is characterized in that: comprises the following raw materials: 110 parts of burdock root powder, 110 parts of blueberry powder, 530 parts of sorbitol 520, 160 parts of xylitol 150, 110 parts of resistant dextrin, 8-10 parts of anthocyanin, 8-10 parts of magnesium stearate and 4-5 parts of citric acid.

2. A preparation method of a thirst quenching and sugar reducing burdock blueberry chewable tablet is characterized by comprising the following steps: the method comprises the following steps:

step 1: preparing burdock root powder: selecting fresh burdock roots, peeling, cleaning, slicing, putting into boiling water for enzyme deactivation, quickly taking out, drying by adopting variable-frequency microwave to obtain burdock root slices, and then carrying out superfine grinding to obtain burdock root powder;

step 2: preparing a soft material: mixing and stirring sorbitol, burdock root powder, blueberry fruit powder and xylitol uniformly, and adding an ethanol solution with the volume ratio of 85-95% as a wetting agent to obtain a soft material;

and step 3: granulating and drying: holding the soft material prepared in the step 2 into a block, pressing and screening the block to prepare wet granules, and putting the wet granules into a drying box with gradually increased temperature until the wet granules are completely dried to obtain a mixture a;

and 4, step 4: mixing reagents: adding resistant dextrin, blueberry anthocyanin, citric acid and magnesium stearate into the mixture a in the step 3, and uniformly mixing to obtain a mixture b;

and 5: tabletting: tabletting the mixture b obtained in the step 4 to obtain a molded tablet;

step 6: preparing the chewable tablets: and (5) sealing the formed tablets obtained in the step (5), and then sterilizing by adopting conventional irradiation to obtain the thirst-quenching and sugar-reducing burdock blueberry chewable tablets.

3. The preparation method of the thirst quenching and sugar reducing burdock blueberry chewable tablet as claimed in claim 1, which is characterized in that: and (3) drying in the step (1) until the water content of the burdock root slices is 5-15 wt%.

4. The preparation method of the thirst quenching and sugar reducing burdock blueberry chewable tablet as claimed in claim 1, which is characterized in that: the adding amount of the ethanol in the step 2 is 3-7% of the mass of the material.

5. The preparation method of the thirst quenching and sugar reducing burdock blueberry chewable tablet as claimed in claim 1, which is characterized in that: the specific steps in the step 3 are as follows: pressing the lumps through a screen with 18 meshes to prepare wet granules, immediately drying the prepared wet granules at 60 ℃ for 1-2 h, gradually heating to 70 ℃ and continuously drying for 1-2 h, wherein the drying is complete when the water activity is measured to be 0.2-0.25.

6. The preparation method of the thirst quenching and sugar reducing burdock blueberry chewable tablet as claimed in claim 1, which is characterized in that: and 3, when wet granules are adhered to form blocks in the drying process, finishing the granules by using a 18-mesh screen to adapt to tabletting.

7. The thirst quenching and sugar reducing burdock blueberry chewable tablet as claimed in claim 1, which is characterized in that: made by the method of any one of claims 2-5.

Technical Field

The invention relates to a thirst-quenching and sugar-reducing burdock and blueberry chewable tablet and a preparation method thereof, belonging to the technical field of food processing.

Background

The rhizome of burdock is rich in protein, inulin, calcium, magnesium and other mineral substances and vitamins required by human body, the content of carotene in burdock is 150 times higher than that of carrot, the content of protein and calcium is the first of rhizome, and the nutritive value is extremely high. Burdock root as a traditional medicine-food homologous plant is recorded in the writings of compendium of materia Medica, Ming Yi Bie Lu, Chinese medicinal diet big Bao Dian and the like in detail, and Burdock is recorded in the Ming Yi Bie Lu to treat sweating, apoplexy, swollen face, diabetes and hydragogue; the descriptions in the works of famous rare vegetables and vegetable cultivation science are as follows: the burdock root can promote blood circulation, remove gastrointestinal garbage, prevent premature aging of human body, moisten skin, prevent apoplexy and hypertension, clear intestine, expel toxin, reduce cholesterol and blood sugar, and is suitable for long-term consumption of diabetics.

Blueberry fruits contain rich nutrient components, especially vitamins and anthocyanin contents which are several times or even dozens of times of those of common fruits, and are known as the king of berries. The anthocyanin contained in the blueberry fruit is the highest in all fruits and vegetables, the blueberry anthocyanin is the most excellent in function in all plant anthocyanins (particularly the anthocyanin consisting of 16 bioflavonoids has more excellent physiological activity than the common plant anthocyanins), the application range is the widest, the side effect is the lowest, and the blueberry anthocyanin is also the most expensive variety. The blueberry anthocyanin has extremely strong oxidation resistance and also has a treatment effect on capillary diseases caused by diabetes.

The fruit powder has wide application, can be used as raw powder of fruit wine and fruit juice, raw material or additive of food, and can be used as raw material for deep processing. The fruit powder is rich in nutrition, and the raw materials comprise fruit cores, fruit peels and the like, and the trace elements of the fruit powder far exceed those of fruits. Because the fresh blueberries are not easy to preserve and transport for a long time and the nutrient components in the blueberries are rapidly consumed along with the prolonging of the time, the quality guarantee period of the blueberries can be greatly prolonged by preparing the blueberries into the fruit powder, the storage and the transportation are convenient, the application range of the blueberries is widened, and the blueberry fruit powder is frequently used as a raw material or a food additive in the health food containing the blueberries in the market at present.

Sorbitol has a refreshing sweet taste, has a sweetness of about 50% -70% of that of sucrose, and is not converted into glucose in blood after being eaten, and is not influenced by insulin. Xylitol metabolism is not regulated by insulin, is completely metabolized in human body, and can be used as heat energy source for diabetes patients. Citric acid as a sour agent is easily harmonized with fruit taste. The resistant dextrin is low-calorie glucan, belongs to low-molecular water-soluble dietary fiber, and can inhibit the increase of blood sugar concentration, reduce blood fat, regulate probiotic flora, lose weight, enhance the absorption of trace elements and the like. Magnesium stearate has good adhesiveness, is uniformly distributed after being mixed with the granules, is not easy to separate, and is a good lubricant. The above substances can be combined to achieve the effects of quenching thirst and reducing blood sugar, and no chewable tablet with the effects of quenching thirst and reducing blood sugar is available in the market at present.

Disclosure of Invention

In order to solve the technical problems, the invention provides a burdock blueberry chewable tablet for quenching thirst and reducing blood sugar and a preparation method thereof, and the specific technical scheme is as follows:

a burdock blueberry chewable tablet for quenching thirst and reducing blood sugar comprises the following raw materials: 110 parts of burdock root powder, 110 parts of blueberry powder, 530 parts of sorbitol 520, 160 parts of xylitol 150, 110 parts of resistant dextrin, 8-10 parts of anthocyanin, 8-10 parts of magnesium stearate and 4-5 parts of citric acid.

A preparation method of a thirst-quenching and sugar-reducing burdock blueberry chewable tablet comprises the following steps:

step 1: preparing burdock root powder: selecting fresh burdock roots, peeling, cleaning, slicing, putting into boiling water for enzyme deactivation, quickly taking out, drying by adopting variable-frequency microwave to obtain burdock root slices, and then carrying out superfine grinding to obtain burdock root powder;

step 2: preparing a soft material: mixing and stirring sorbitol, burdock root powder, blueberry fruit powder and xylitol uniformly, and adding an ethanol solution with the volume ratio of 85-95% as a wetting agent to obtain a soft material;

and step 3: granulating and drying: holding the soft material prepared in the step 2 into a block, pressing and screening the block to prepare wet granules, and putting the wet granules into a drying box with gradually increased temperature until the wet granules are completely dried to obtain a mixture a;

and 4, step 4: mixing reagents: adding resistant dextrin, blueberry anthocyanin, citric acid and magnesium stearate into the mixture a in the step 3, and uniformly mixing to obtain a mixture b;

and 5: tabletting: tabletting the mixture b obtained in the step 4 to obtain a molded tablet;

step 6: preparing the chewable tablets: and (5) sealing the formed tablets obtained in the step (5), and then sterilizing by adopting conventional irradiation to obtain the thirst-quenching and sugar-reducing burdock blueberry chewable tablets.

Further, drying in the step 1 until the water content of the burdock root slices is 5-15 wt%.

Further, the adding amount of the ethanol in the step 2 is 3-7% of the mass of the material.

Further, the specific steps in step 3 are as follows: pressing the lumps through a screen with 18 meshes to prepare wet granules, immediately drying the prepared wet granules at 60 ℃ for 1-2 h, gradually heating to 70 ℃ and continuously drying for 1-2 h, wherein the drying is complete when the water activity is measured to be 0.2-0.25.

Further, in step 3, when the wet granules are stuck and agglomerated during the drying process, the granules are sized by using a 18-mesh screen to be suitable for tabletting.

A burdock blueberry chewable tablet capable of quenching thirst and reducing blood sugar is prepared by the method of any one of the methods.

The invention has the beneficial effects that: the burdock root chewable tablet is convenient to carry and eat, is moderate in hardness and fresh and sweet in taste, covers most of earthy smell in the burdock root, is accompanied with faint scent of blueberries, and is rich in nutrition and reasonable in proportion. According to the invention, burdock root, blueberry fruit powder and the like are used as main raw materials, the burdock root is rich in dietary fibers, synanthrin, polysaccharide and other nutrient substances, the blueberry is rich in anthocyanin components, and the combination of the two components has good effects of reducing blood sugar, reducing blood fat, resisting oxidation and the like.

According to the invention, a plurality of natural beneficial healthy food materials are added at the same time, so that the nutrition is enriched, the taste is improved, the health care effect is enhanced, the market application prospect of the burdock is widened, and the additional utilization value of the burdock is increased.

The burdock peel contains various nutrient substances, and the biological activity of the burdock peel is obviously higher than that of peeled burdock. The burdock root with the skin is selected as the raw material, so that the nutrition of the product is enriched, and the utilization of the burdock is maximized. The variable frequency microwave drying treatment process is adopted, most of nutrient components and flavor substances are reserved, and the loss of active substances is greatly reduced on the premise of ensuring the drying effect. And then, the superfine grinding technology is adopted, the bioactive components of the powder are retained to the maximum extent, the obtained particles are fine and uniformly distributed, the local overheating phenomenon cannot occur in the grinding process, and even the powder can be quickly ground at a low temperature, so that the required high-quality product can be prepared, and the bioactive components of the powder are retained to the maximum extent. The specific surface area of the micro powder is increased to a great extent, and the adsorbability, the dissolubility and the like are correspondingly increased. After the object is subjected to superfine grinding, the superfine powder with the particle size of nearly micron can be directly used for preparation production generally, and the waste of raw materials is avoided.

According to the invention, the blueberry powder and the burdock root powder are combined, burdock and blueberry resources are fully developed and utilized, on the basis of ensuring that the self nutritional value is maintained as much as possible, the earthy taste of the burdock root powder is covered by the faint scent of the blueberry powder, the smell and the taste are improved, and the pursuit of people for the sense and nutrition of the chewable tablet is met.

Detailed Description

The content of the invention is as follows:

a burdock blueberry chewable tablet for quenching thirst and reducing blood sugar comprises the following raw materials: 110 parts of burdock root powder, 110 parts of blueberry powder, 530 parts of sorbitol 520, 160 parts of xylitol 150, 110 parts of resistant dextrin, 8-10 parts of anthocyanin, 8-10 parts of magnesium stearate and 4-5 parts of citric acid. Is prepared by any one of the following methods.

A preparation method of a thirst-quenching and sugar-reducing burdock blueberry chewable tablet comprises the following steps:

step 1: preparing burdock root powder: selecting fresh burdock roots, peeling, cleaning, slicing, putting into boiling water for enzyme deactivation, quickly taking out, drying by adopting variable frequency microwave until the water content of the burdock root slices is 5-15 wt% to obtain burdock root slices, and then carrying out superfine grinding to obtain burdock root powder;

step 2: preparing a soft material: mixing and stirring sorbitol, burdock root powder, blueberry fruit powder and xylitol uniformly, adding an ethanol solution with the volume ratio of 85-95% as a wetting agent, wherein the addition amount of ethanol is 5% of the mass of the materials, and thus obtaining a soft material; the ethanol has better effect, is more beneficial to quenching thirst and reducing blood sugar,

and step 3: granulating and drying: holding the soft material prepared in the step 2 into a block, pressing and screening the block to prepare wet granules, and putting the wet granules into a drying box with gradually increased temperature until the wet granules are completely dried to obtain a mixture a; the method comprises the following specific steps: pressing the lumps through a screen with 18 meshes to prepare wet granules, immediately drying the prepared wet granules at 60 ℃ for 1-2 h, gradually heating to 70 ℃ and continuously drying for 1-2 h, wherein the drying is complete when the water activity is measured to be 0.2-0.25. When wet granules are stuck and agglomerated in the drying process, the granules are sized by a sieve with 18 meshes so as to adapt to tabletting.

The maximum temperature depends on the temperature tolerance of the raw materials in the formula, some fruit powder can fade when the temperature exceeds 70 ℃, and some sugar or sugar alcohols can melt when the temperature is high. And generally, the probiotic tablet determines whether the drying is complete according to the water activity after drying, is generally controlled below 0.15, is not a probiotic product, and generally does not measure the water activity Aw unless the effervescent tablet. Other products such as the chewable tablet of the invention are dried generally for about 3 hours, feel loose and refreshing when twisted into powder by hands, or are completely dried when the water activity is measured to be between 0.2 and 0.25.

And 4, step 4: mixing reagents: adding resistant dextrin, blueberry anthocyanin, citric acid and magnesium stearate into the mixture a in the step 3, and uniformly mixing to obtain a mixture b;

and 5: tabletting: tabletting the mixture b obtained in the step 4 to obtain a molded tablet;

step 6: preparing the chewable tablets: and (5) sealing the formed sheet obtained in the step (5) and then sterilizing by adopting conventional irradiation.

The following examples are taken as examples of the invention to prove that the effects are achieved:

example 1

A thirst quenching and sugar reducing burdock blueberry chewable tablet is characterized by comprising the following raw materials: burdock root powder, blueberry fruit powder, sorbitol, xylitol, resistant dextrin, anthocyanin, magnesium stearate and citric acid.

(1) Selecting fresh and high-quality burdock roots, peeling, cleaning, slicing, immediately putting into boiling water for enzyme deactivation treatment for 5s to prevent browning, taking out the burdock slices, draining, drying by adopting variable-frequency microwave (1-3-1 kw) until the water content of the burdock slices is about 10%, and then carrying out superfine grinding to obtain a burdock powder raw material;

(2) the chewable tablet is seasoned by raw and auxiliary materials in proportion.

Firstly, sorbitol and xylitol are selected as a flavoring agent and a filling agent, and in consideration of the problems of taste and production cost, the sorbitol and the xylitol are determined to be 3.2: 1 at first, then, a proper amount of burdock root powder and blueberry fruit powder are mixed with the sorbitol and the xylitol which are used as the flavoring agent and the filling agent, and then screening is carried out, and the best addition amount is selected by taking the tasty degree and the sweetness as main indexes through the identification of 10 tasters.

TABLE 1 influence of different addition amounts of sugar alcohol on the palatability and sweetness of chewable tablets

The burdock root powder added with 68% of sorbitol and xylitol has fresh taste with the blueberry powder, and the sweet taste can be integrated with the faint scent of the blueberry powder, so that the optimal addition amount is provided.

Secondly, mixing the burdock root powder and the blueberry fruit powder with different proportions and 68% sugar alcohol, screening, and selecting the optimal addition proportion after 10 tasters perform sensory evaluation.

Table 2. influence of different proportions of burdock root powder and blueberry fruit powder on the sense of chewable tablets

According to sensory evaluation results in table 2, 10% of each of the burdock root powder and the blueberry powder is selected as the optimal addition amount.

(3) Preparing a soft material: mixing and stirring the raw materials and auxiliary materials (sorbitol, burdock powder, blueberry powder and xylitol) until the raw materials and the auxiliary materials are completely uniform, slowly adding a proper amount of 90% ethanol solution as a wetting agent, wherein the addition amount is suitable for granulating soft materials, and is generally 5% of the mass of the materials;

(4) granulating and drying: the prepared soft material is held into a block by hand, and the block is lightly pressed through a 18-mesh screen by palm. After wet granules are prepared, immediately placing the granules in a drying oven at 60 ℃ for drying for 1.5h, then transferring the granules to a drying oven at 70 ℃ for drying for 1h, adopting a gradual heating method to prevent the surfaces of the granules from being dried too fast to form a layer of hard shell to influence the evaporation of internal water, wherein the drying degree is proper to loose and cool feeling when the granules are twisted by hands;

(5) straightening: during the drying process of the wet granules, a part of the granules are adhered to each other to form blocks, and the blocks are sized by using a 18-mesh sieve to form uniform granules suitable for tabletting;

(6) the rest raw materials and auxiliary materials are proportioned.

Firstly, because the blueberry anthocyanin is dark in color and astringent in taste, the blueberry anthocyanin and the optimized raw materials are mixed and screened, and the best adding proportion is selected after 10 tasters perform sensory evaluation.

Table 3. influence of different addition amounts of blueberry anthocyanin on mouthfeel of chewable tablets

The addition amount of blueberry anthocyanidin is determined to be 0.7% by sensory evaluation results in table 2.

Secondly, adding a proper amount of citric acid into the obtained powder for seasoning, and selecting the optimal adding proportion after sensory evaluation by 10 tasters.

TABLE 4 influence of different addition amounts of citric acid on the mouthfeel of chewable tablets

It is confirmed from Table 4 that the mouth feel was better when the citric acid was added in an amount of 0.5% by mass based on the total mass.

Thirdly, regulating the proportion of other ingredients according to the tablet hardness, the surface smoothness and the like, and finally determining to add 10 percent of resistant dextrin and 0.8 percent of magnesium stearate.

(7) Total mixing: adding the rest adjuvants (resistant dextrin, blueberry anthocyanidin, citric acid, and magnesium stearate), and mixing.

(8) Tabletting: the pressure is controlled well in the tabletting process, and the pressure is too high, so that the finished product is too hard and is not easy to chew; the pressure is too small, the finished product is fragile, and the yield is influenced;

(9) and after tabletting and forming, sealing and packaging, and then performing conventional irradiation of 8000gy for 6-8 hours to perform sterilization treatment.

Example 2

A thirst-quenching and sugar-reducing burdock blueberry chewable tablet is characterized by comprising the following raw materials in parts by weight: 100 parts of burdock root powder, 100 parts of blueberry fruit powder, 520 parts of sorbitol, 160 parts of xylitol, 100 parts of resistant dextrin, 7 parts of anthocyanin, 8 parts of magnesium stearate and 5 parts of citric acid.

(1) Selecting fresh and high-quality burdock roots, peeling, cleaning, slicing, immediately putting into boiling water for enzyme deactivation treatment for 10s after slicing to prevent browning, taking out the burdock slices, draining, drying by adopting variable-frequency microwave (1-3-1 kw) until the water content of the burdock slices is about 10%, and then carrying out superfine grinding to obtain a burdock powder raw material;

(2) preparing a soft material: mixing and stirring the raw materials and auxiliary materials (sorbitol, burdock powder, blueberry powder and xylitol) until the raw materials and the auxiliary materials are completely uniform, slowly adding a proper amount of 85% ethanol solution as a wetting agent, wherein the addition amount is suitable for granulating soft materials, and is generally 5% of the mass of the materials;

(3) granulating and drying: the prepared soft material is held into a block by hand, and the block is lightly pressed through a 18-mesh screen by palm. After wet granules are prepared, immediately placing the granules in a drying oven at 60 ℃ for drying for 1.5h, then transferring the granules to a drying oven at 70 ℃ for drying for 1h, adopting a gradual heating method to prevent the surfaces of the granules from being dried too fast to form a layer of hard shell to influence the evaporation of internal water, wherein the drying degree is proper to loose and cool feeling when the granules are twisted by hands;

(4) straightening: during the drying process of the wet granules, a part of the granules are adhered to each other to form blocks, and the blocks are sized by using a 18-mesh sieve to form uniform granules suitable for tabletting;

(5) total mixing: adding the rest adjuvants (resistant dextrin, blueberry anthocyanidin, citric acid, and magnesium stearate), and mixing.

(6) Tabletting: the pressure is controlled well in the tabletting process, and the pressure is too high, so that the finished product is too hard and is not easy to chew; the pressure is too small, the finished product is fragile, and the yield is influenced;

(7) and after tabletting and forming, sealing and packaging, and then performing conventional irradiation of 8000gy for 6-8 hours to perform sterilization treatment.

In light of the foregoing description of the preferred embodiment of the present invention, many modifications and variations will be apparent to those skilled in the art without departing from the spirit and scope of the invention. The technical scope of the present invention is not limited to the content of the specification, and must be determined according to the scope of the claims.