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A kind of preparation method of vegetable enteric-coated capsule

An enteric-coated capsule and plant-based technology, which is applied to enteric-coated starch hollow capsules and the production field thereof, can solve the problems of unstable finished product quality, high production cost and technological difficulty, and no price advantage, and achieves low production cost and source of Rich, easy-to-craft effects

Active Publication Date: 2017-08-29
HUNAN ER KANG PHARMA
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0011] However, most of the above-mentioned existing technologies have not been industrialized. The main reason is that the quality of the finished products is not stable enough or the enteric-coated capsule materials used are expensive, have certain biological antigenicity, and cannot fully match the performance. Gelatin Enteric Capsules
For example, the sodium alginate used in the above method is the main body, its production cost and process difficulty are relatively high, and it has no advantage in price compared with gelatin enteric-coated capsules

Method used

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  • A kind of preparation method of vegetable enteric-coated capsule

Examples

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Effect test

Embodiment 1

[0020] Put 1kg of carrageenan, 1kg of glycerin and 1kg of dialdehyde starch into 60L of purified water, stir at 50°C for 15min, add 2% NaOH solution to adjust the pH to 8, then continue stirring at 60°C for 20min , lower the temperature to 50°C, add 55 parts of hydroxypropyl starch and continue stirring for 30min at 50°C. The obtained glue solution is dipped in glue, dried, threshed and locked to obtain a finished capsule.

Embodiment 2

[0022] Put 1kg of carrageenan, 8kg of glycerin and 1kg of dialdehyde starch into 60L of purified water, stir at 50°C for 15min, add 2% NaOH solution to adjust the pH value to 8, then continue to stir at 60°C for 20min , lower the temperature to 50°C, add 55 parts of hydroxypropyl starch and continue stirring for 30min at 50°C. The obtained glue solution is dipped in glue, dried, threshed and locked to obtain a finished capsule.

Embodiment 3

[0024] Put 7kg of carrageenan, 8kg of glycerin and 5kg of dialdehyde starch into 60L of purified water, stir at 50°C for 15min, add 2% NaOH solution to adjust the pH value to 8, then continue to stir at 60°C for 20min , lower the temperature to 50°C, add 55 parts of hydroxypropyl starch and continue stirring for 30min at 50°C. The obtained glue solution is dipped in glue, dried, threshed and locked to obtain a finished capsule.

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Abstract

A preparation method of vegetable enteric-coated capsule is characterized in that: the ingredients of enteric starch capsule include hydroxypropyl starch, vegetable gum, dialdehyde starch, and plasticizer; A certain amount of dialdehyde starch was added to a certain amount of purified water, stirred at 50 ° C for 15 minutes, added 2% sodium hydroxide to adjust the pH value to 8, and continued to stir at 60 ° C for 20 minutes, and then added a certain amount of hydroxypropyl The base starch was continuously stirred at 50° C. for 30 minutes; the obtained mixture was dipped in glue, dried, and threshed to obtain capsule bodies and capsule caps.

Description

technical field [0001] The invention relates to a preparation method of a non-gelatin enteric capsule, in particular to an enteric starch hollow capsule and a production method thereof. Background technique [0002] Capsules are widely used in medicine, health products and functional food industries. Traditional capsules mostly use gelatin produced by hydrolysis of animal skin and collagen as the capsule shell material. However, because gelatin is of animal origin, there are safety risks, and it is not suitable for use by Muslims and Jewish believers. In addition, affected by the "mad cow disease" and "poisonous capsule" incidents, as well as changes in consumer concepts, people's awareness of gelatin has increased. With the distrust of capsules, people began to question the safety of animal products. Therefore, plant capsules follow the trend and become the new favorite in the market of medicines, health care products, cosmetics and functional foods. [0003] Starch caps...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A61K9/48A61K47/36
Inventor 帅放文王向峰章家伟
Owner HUNAN ER KANG PHARMA
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