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Black wolfberry effervescent tablet and preparation method thereof

A technology of black wolfberry and effervescent tablets, applied in food science and other directions, can solve the problems of suspended flocs, poor stability, and difficulty in tableting, and achieve the effects of avoiding high-temperature decomposition, increasing stability, and high nutritional value.

Active Publication Date: 2017-03-01
SHENYANG PHARMA UNIVERSITY +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, it is easy to stick to punch, not easy to tablet, and has poor stability
The biggest defect is that there are suspended flocs and sediments in the prepared black fruit wolfberry effervescent tablets after brewing

Method used

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  • Black wolfberry effervescent tablet and preparation method thereof
  • Black wolfberry effervescent tablet and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] Black wolfberry extract powder 50%, citric acid 27%, sodium bicarbonate 18%, PEG60005%, after PEG wraps sodium bicarbonate, all raw materials are mixed and pressed into tablets.

[0028] The preparation method of black wolfberry effervescent tablet is characterized in that:

[0029] (1) Preparation of black wolfberry extract powder: ① Select high-quality black wolfberry dried fruit that is dark, plump and bright in color, dried, pulverized, and passed through a 40-80 mesh sieve to obtain black wolfberry powder. ② Weigh 20.0g of black wolfberry powder, extract twice with 3% citric acid aqueous solution at 40°C-50°C water bath, reflux for 60 minutes each time, filter with suction, combine the extracts, and concentrate to a relative density of about 1.0-1.1. ③ Add 95% ethanol to the concentrated solution in ② under stirring state to make the concentration of alcohol precipitation reach 50%. Stand overnight in the refrigerator at 4°C, and filter with suction to remove impu...

Embodiment 2

[0033] Black wolfberry extract powder 48%, citric acid 25%, sodium bicarbonate 22%, PEG60005%, after PEG wrapping sodium bicarbonate, all raw materials are mixed and pressed into tablets.

[0034] The preparation method of black wolfberry effervescent tablet is characterized in that comprising the following sequential steps:

[0035](1) Preparation of black wolfberry extract powder: ① Select high-quality black wolfberry dried fruit that is dark, plump and bright in color, dried, pulverized, and passed through a 40-80 mesh sieve to obtain black wolfberry powder. ②Weigh 20.0g of black wolfberry powder, extract twice with 2% citric acid aqueous solution at 40°C-50°C in a water bath for 30 minutes each time, filter with suction, combine the extracts, and rotary evaporate at 45°C-55°C until the relative density is 1.0-50°C. 1.1 or so. ③ Add 95% ethanol to the concentrated solution in ② under stirring state to make the concentration of alcohol precipitation reach 55%. Stand overni...

Embodiment 3

[0040] Black wolfberry extract powder 45%, citric acid 30%, sodium bicarbonate 21%, PEG6000-sodium chloride = (2:3) 4%, PEG6000-sodium chloride wrapped sodium bicarbonate, all raw materials are mixed and pressed into tablets .

[0041] The preparation method of black wolfberry effervescent tablet is characterized in that:

[0042] (1) Preparation of black wolfberry extract powder: ① Select high-quality black wolfberry dried fruit that is dark, plump and bright in color, dried, pulverized, and passed through a 40-80 mesh sieve to obtain black wolfberry powder. ②Weigh 20.0g of black wolfberry powder, extract twice with 4% citric acid aqueous solution at 40°C-50°C in a water bath for 60 minutes each time, filter with suction, combine the extracts, and concentrate to a relative density of about 1.0-1.1. ③ Add 95% ethanol to the concentrated solution in ② under stirring state to make the concentration of alcohol precipitation reach 50%. Stand overnight in the refrigerator at 4°C,...

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Abstract

The invention belongs to the field of functional solid beverage processing, and particularly relates to a Lycium ruthenicum Murr effervescent tablet and a preparation method thereof. The Lycium ruthenicum Murr effervescent tablet comprises the following components: 45-50% of Lycium ruthenicum Murr extractive powder, 25-30% of organic acid, 18-23% of alkali, and 4-5% of PEG6000 or a mixture of PEG6000 and sodium chloride, wherein after the PEG6000 or the mixture of PEG6000 and sodium chloride coats the alkali, the raw materials are uniformly mixed and subjected to tabletting; the organic acid is citric acid or tartaric acid, and the alkali is sodium bicarbonate or sodium carbonate. According to the invention, a small amount of calcium carbonate added during the extraction process of Lycium ruthenicum Murr effective constituents can react with the citric acid in the extracting solution to generate calcium citrate, so that the stability of the Lycium ruthenicum Murr effective constituents is improved; besides, the method of melting at high temperature and coating at low temperature is adopted during the preparation of the PEG coated object, so that the stability of the effervescent tablet is improved.

Description

technical field [0001] The invention belongs to the field of functional solid beverage processing, and in particular relates to black wolfberry effervescent tablets and a preparation method thereof. The prepared black wolfberry effervescent tablets not only retain the functional components of black wolfberry, but also can be preserved for a long time. Background technique [0002] China has gradually stepped into an aging society, people's awareness of health and health care is constantly increasing, and nutritional and health products are also being developed to meet people's needs in the consumer market. Among them, black wolfberry, as a pure natural medicinal and edible treasure, is becoming more and more popular. are getting more and more attention. Black wolfberry (Lycium ruthenicum Murr) is the leader of black food, known as "nourishing soft gold", is a unique wild plant resource in the western region of my country, is a plant of the genus Lycium ruthenicum, listed in ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L2/395A23L2/52A23L33/105
Inventor 韩静付艳秋
Owner SHENYANG PHARMA UNIVERSITY
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