Tea polysaccharide lozenge and preparation method thereof

A technology of tea polysaccharides and tea polysaccharides, which is applied in the field of preparation of tea polysaccharide buccal tablets, can solve the problems of low production enthusiasm of tea farmers, low economic benefits of tea gardens, and influence on the development of tea industry, and achieve the goal of widening utilization channels, easy preservation, and simple operation Effect

Inactive Publication Date: 2014-03-26
HUAZHONG AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] my country is a big country in the production and consumption of tea. With the improvement of modern people's living standards, most of the teas that are brewed and drunk in daily life are high-grade and high-grade teas. Low, affecting the orderly and healthy development of my country's tea industry

Method used

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  • Tea polysaccharide lozenge and preparation method thereof
  • Tea polysaccharide lozenge and preparation method thereof
  • Tea polysaccharide lozenge and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0057] A tea polysaccharide buccal tablet, which is made of the following raw materials in parts by weight:

[0058]

[0059] The fillers are mannitol 38 and gypsum 7;

[0060] Described disintegrant is sodium carboxymethyl starch 3.5 and cross-linked polyvinylpyrrolidone 4.5;

[0061] The sour agents are citric acid 1.2 and malic acid 3.3.

[0062] A preparation method of tea polysaccharide lozenges, the steps are:

[0063] (1) Proportion of tea polysaccharide buccal tablets: including main ingredients and auxiliary materials, the main ingredients are a certain proportion of tea polysaccharides and mulberry leaf polysaccharides; A certain proportion of mannitol and a certain proportion of gypsum, the disintegrant is a certain proportion of carboxymethyl starch sodium and a certain proportion of cross-linked polyvinylpyrrolidone or a certain proportion of carboxymethyl starch sodium and a certain proportion of cross-linked polyvinylpyrrolidone, sour taste The agent is a ...

Embodiment 15

[0077] Embodiment 15: the influence of disintegrant on lozenge quality

[0078] According to the buccal tablet processing flow of mixing main and auxiliary materials, making soft materials, granulating, sieving granulating, sieving granules, and tableting, different proportions of carboxymethyl starch sodium (CMS-Na ) and cross-linked polyvinylpyrrolidone (PVPP), carboxymethylcellulose sodium (CMC-Na) and cross-linked polyvinylpyrrolidone were used as disintegrants, and a single factor experiment was carried out in which the two substances were used as disintegrants. Table 2. Other ingredients control mannitol (45-47%), tea polysaccharide (28%), mulberry polysaccharide (13.5%), citric acid (1.00%), malic acid (2.00%), aspartame (0.60%), and 80% alcohol was mixed and granulated, and finally 0.5% calcium stearate was added to press the tablet. The granule forming rate, hardness, disintegration time limit, and friability were analyzed as indicators to determine the optimal ratio...

Embodiment 16

[0086] Example 16: Effect of fillers on lozenge quality

[0087] Mannitol and gypsum are selected as fillers according to the lozenge processing flow of mixing main and auxiliary materials, making soft materials, granulating, sieving granulating, sieving granules, and tableting. The mannitol and gypsum with the content of 0-45% in different ratios are used as the ratio to carry out the screening test of the filler. The amount of other excipients is controlled CMS-Na (3.0%), PVPP (5.0%), tea polysaccharide (28%), mulberry polysaccharide (13.5%), citric acid (1.0%), malic acid (2.0%), aspartame (0.6%), mixed and granulated with 80% alcohol, and finally added 0.5% calcium stearate to compress the tablet, and analyzed the results with the granule forming rate, hardness, disintegration time limit, and friability as indicators, combined with the taste score, to determine The optimal ratio of filler mannitol and gypsum was used, and the test was repeated 3 times. When different rat...

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Abstract

The invention discloses a tea polysaccharide lozenge and a preparation method thereof. The tea polysaccharide lozenge is prepared from a main ingredient and an auxiliary ingredient. The preparation method comprises the following steps: (1) proportioning the tea polysaccharide lozenge; (2) crushing the main ingredient and the auxiliary ingredient by using a crusher and evenly mixing; (3) adding a wetting agent to the powder and stirring, so as to obtain a soft material; (4) screening the soft material by a screen, so as to obtain wet particles; (5) baking the wet particles, so as to obtain dry particles; (6) spraying peppermint essential oil on the dry particles, so as to obtain particles containing an algefacient; (7) screening the particles by the screen, spraying crospolyvinylpyrrolidone on the finished particle surface, and evenly mixing, so as to obtain the screened particles; (8) adding magnesium stearate for lubricating to the particles, and tableting, so as to obtain tablets; (9) coating the tablets by using a film coating machine, so as to obtain the coated lozenge; (10) packing the coated lozenges by using a blister packaging machine, so as to obtain the tea polysaccharide lozenge. The lozenge has fresh fragrance, sweet and sour and refreshing tastes, and cooling feeling of mint, and is low in price, easy to carry, easy to take, and easy to store.

Description

technical field [0001] The invention belongs to the field of tea deep processing, and in particular relates to a tea polysaccharide buccal tablet and a preparation method for the tea polysaccharide buccal tablet. Background technique [0002] Tea polysaccharide is an acidic glycoprotein combined with a large amount of mineral elements, called tea polysaccharide complex, referred to as tea polysaccharide or tea polysaccharide (Tea Polysaccharide). Studies have shown that tea polysaccharides have multiple functions such as immunity, hypoglycemia, radiation protection, anti-oxidation, and blood fat reduction. Wang Dongfeng (Research on the composition and immune activity of tea polysaccharides, Tea Science, 2000, 20: 45-50), Chen Yuqiong (The effect of oolong tea polysaccharides on the immune function of diabetic mice, Journal of Nutrition, 2006, 28: 156-159) reported Tea polysaccharides have significant immune activity; Wang Dinggang (lowering blood sugar, anti-inflammation, ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/30
Inventor 余志许婧倪德江陈玉琼廖光伦张月华
Owner HUAZHONG AGRI UNIV
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