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Fruity tea polyphenol buccal tablet and preparation method thereof

A technology of tea polyphenols and buccal tablets, applied in the field of tea polyphenols buccal tablets and its preparation, can solve problems such as low market acceptance, bitter taste of tea polyphenols, conflicting concepts of natural, green and healthy , to achieve the effect of being beneficial to the mouth and throat, with a strong fruity taste

Inactive Publication Date: 2010-09-08
杭州英仕利生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] However, tea polyphenols have a bitter taste, and a sufficient amount of correctives or flavoring agents need to be added to foods added with tea polyphenols, and these raw materials are often chemical compounds. There are conflicting ideas and low market acceptance

Method used

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Examples

Experimental program
Comparison scheme
Effect test

preparation example Construction

[0039] The preparation method of the fruit-flavored tea polyphenol buccal tablet is as follows:

[0040] A. Mix and pulverize tea polyphenols (mass content ≥ 80%), filler, sour agent, fruit flavoring agent and disintegrant to 40-100 mesh, mix in a mixer for 10-30 minutes, add sweetener Mix for 10-20 minutes;

[0041] B. Add 95% ethanol for wetting, then granulate, and pass through a 16-40 mesh sieve. Dry at 40-70°C for 1-3 hours, pass through a 40-100 mesh sieve and cool.

[0042] C. Mix the cooling agent with the binder, and mix with the granulated material in the sugar coating machine for 20-40 minutes.

[0043] D, tablet press compression molding.

Embodiment 1

[0045] Embodiment 1: get 20 parts of tea polyphenols (content 80%), 10 parts of citric acid, 30 parts of sorbitol, 10 parts of xylitol, 2 parts of sodium carboxymethyl starch, 8 parts of apple powder, mix and pulverize, and pass 40 mesh sieve. Mix in the mixer for 15 minutes, take out 10% of the mixture by mass percentage, add 5 parts of aspartame and mix for 2 minutes, put it back into the mixer and mix for 15 minutes. Add an appropriate amount of 95% ethanol to granulate, pass through a 16-mesh sieve, dry at 50°C for 5 hours, and cool the granules at 40-mesh. After mixing 5 parts of menthol with 10 parts of magnesium stearate, the whole material was mixed in a water chestnut sugar coating machine for 30 minutes. Tablet press compression molding.

Embodiment 2

[0046] Embodiment 2: get 15 parts of tea polyphenols (content 80%), 5 parts of citric acid, 35 parts of mannitol, 15 parts of xylitol, 8 parts of corn starch, 15 parts of apple powder, mix and pulverize, and pass through a 40-mesh sieve . Mix in a mixer for 15 minutes. After adding an appropriate amount of 95% ethanol to granulate, pass through a 16-mesh sieve, dry at 60°C for 5 hours, and granulate and cool at 40-mesh. After 2 parts of menthol are mixed with 5 parts of microcrystalline cellulose, they are mixed with the whole material in a water chestnut icing machine for 30 minutes. Tablet press compression molding.

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PUM

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Abstract

The invention discloses a fruity tea polyphenol buccal tablet and a preparation method thereof. The buccal tablet product is prepared from the following components: high-purity tea polyphenols used as main raw materials, fruit powder used as a main flavoring additive, functional ingredients, bulking agents, flavoring additives, adhesives and disintegrating agents, wherein the fruit powder comprises apples, sweet oranges, juicy peaches, mangos, coconuts, strawberries and the like. The buccal tablet has sweet and sour, and fresh and cool taste, is rich in fruity flavors, and has the effects of tasty and refreshing and wetting the throat.

Description

technical field [0001] The invention relates to the technical field of tea polyphenol products, in particular to a fruit-flavored tea polyphenol buccal tablet suitable for chewing and a preparation method thereof. Background technique [0002] Now on the market, the food with fresh oral cavity as the main effect purpose is mainly colloidal chewing gum, because the colloidal article that needs to be spit out after eating is difficult to decompose, causes environmental secondary pollution, is unfavorable for environmental protection. Potential safety concerns for children. [0003] Tea polyphenols are a main functional component in tea, which has many health care functions. At present, relevant research reports have confirmed that tea polyphenols can scavenge free radicals, prevent diseases caused by hyperlipidemia, and improve human immune function. In addition, tea polyphenols can kill lactic acid bacteria and other dental caries bacteria existing in the gap between the te...

Claims

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Application Information

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IPC IPC(8): A23L1/30A23L1/302A61K36/82A61K47/46A61K9/20A61P1/02A23L33/105
Inventor 屠幼英
Owner 杭州英仕利生物科技有限公司
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