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Preparation method of cocoa polyphenol chewable tablet

A technology of chewable tablets and cocoa beans, which is applied in the field of preparation of cocoa polyphenol chewable tablets, can solve the problems of low bioavailability, inconvenience in carrying and taking, slow drug dissolution, etc., and achieve rapid drug dissolution, good flavor and convenient administration Effect

Inactive Publication Date: 2016-11-16
郭迎庆
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The technical problem to be solved by the present invention: Aiming at the problem that the polyphenol health food needs disintegration process, slow drug dissolution, slow absorption, low bioavailability, inconvenient to carry and take, and cannot take medicine on time in the state of water shortage, the present invention Provide a kind of preparation method of cocoa polyphenol chewable tablet

Method used

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Examples

Experimental program
Comparison scheme
Effect test

example 1

[0016] Weigh 500g of fresh cocoa fruit, remove the shells to obtain cocoa beans, soak the cocoa beans in 85°C deionized water for 10 minutes, take out the cocoa beans and dry them in a 40°C oven for 2 hours, add the dried cocoa beans into the roaster, and heat them at 125°C After baking for 1 hour, put it into a peeler to peel it, then put it into a pulverizer to crush it, and pass it through a 100-mesh sieve to get cocoa powder; weigh 80g of the above-mentioned cocoa bean powder, add 300mL of n-hexane, and keep the temperature at 37°C. Stir with a stirrer for 3 hours, let stand for 20 minutes, separate the upper yellow liquid, repeat the above operation until the upper liquid is colorless, filter, put the filter residue in a low-temperature drying oven at 10°C and dry for 5 hours to obtain defatted cocoa powder; weigh 50g of the above defatted cocoa powder Add 500mL of 60% ethanol solution to the cocoa powder, place it in a water bath shaker at 45°C, ultrasonicate for 1 hour, ...

example 2

[0019] Weigh 600g of fresh cocoa fruit, remove the shells to obtain cocoa beans, soak the cocoa beans in 90°C deionized water for 12min, take out the cocoa beans and place them in an oven at 45°C for 2.5h, add the dried cocoa beans into the roaster, and bake them at 128°C After baking at ℃ for 1.5h, put it into a peeler to peel it, then put it into a pulverizer to pulverize, pass through a 100-mesh sieve, and get cocoa powder; weigh 90g of the above-mentioned cocoa bean powder, add 310mL of n-hexane, and keep the temperature at 38 ℃, stir with a stirrer for 3.5 hours, let stand for 25 minutes, separate the upper yellow liquid, repeat the above operation until the upper liquid is colorless, filter, put the filter residue in a 12 ℃ low-temperature drying oven and dry for 5.5 hours to obtain defatted cocoa powder; Take 55g of the above-mentioned defatted cocoa powder, add 550mL of 60% ethanol solution in mass concentration, place it in a water-bath shaker at 48°C, after ultrasonic...

example 3

[0022]Weigh 800g of fresh cocoa fruit, remove the shells to obtain cocoa beans, soak the cocoa beans in 100°C deionized water for 15 minutes, take out the cocoa beans and dry them in a 50°C oven for 3 hours, add the dried cocoa beans into the roaster, and heat them at 130°C After baking for 2 hours, put it into a peeling machine to peel it, then put it into a pulverizer to crush it, and pass it through a 100-mesh sieve to get cocoa powder; weigh 100g of the above-mentioned cocoa bean powder, add 320mL of n-hexane, and keep the temperature at 40°C. Stir with a stirrer for 4 hours, let it stand for 30 minutes, separate the upper layer of yellow liquid, repeat the above operation until the upper layer of liquid is colorless, filter, put the filter residue in a low-temperature drying oven at 15°C and dry for 6 hours to obtain defatted cocoa powder; weigh 60g of the above defatted cocoa powder Add 600mL of 60% ethanol solution to cocoa powder, put it in a water-bath shaker at 50°C, ...

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Abstract

The invention relates to a preparation method of a cocoa polyphenol chewable tablet, and belongs to the technical field of processing of polyphenols. Aiming at the problems that polyphenol health-care food is slowly absorbed and low in bioavailability because the drug needs a disintegration process and the drug dissolution is slow and the polyphenol health-care food is inconvenient to carry and take and cannot be taken on time in a water shortage state, the invention provides the preparation method of the cocoa polyphenol chewable tablet. Fresh cocoa fruits are used as a raw material and are shelled, baked, peeled and ground to obtain a cocoa powder; the cocoa powder is degreased and then polyphenols enriched in the cocoa are extracted, and the cocoa polyphenol extract liquid is prepared and is concentrated and dried into a powder; the powder is mixed with sucrose, lactose, mannitol and citric acid, starch pulp is added for adhesion, sieving granulation is performed by an extrusion method, magnesium stearate is added as a lubricant, tabletting forming is performed by a single charge tabletting machine, and the tablet is dried to obtain the cocoa polyphenols chewable tablet.

Description

technical field [0001] The invention relates to a preparation method of cocoa polyphenol chewable tablets, belonging to the technical field of polyphenol processing. Background technique [0002] Cocoa beans have high nutritional value and are the main raw materials for the beverage and chocolate industries. It is rich in polyphenols, which are natural ingredients in cocoa beans and the most beneficial ingredients in chocolate for human health. The content is 4 times that of tea. Polyphenols are the ingredients that give the cocoa product—chocolate its unique flavor. Compared with other foods, the content of polyphenols in cocoa beans is particularly high. Polyphenolic compounds have a variety of health functions. They are natural antioxidants, which have the functions of inhibiting virus activity, antibacterial, antimutagenic, treating neurodegenerative diseases, and anticancer. They also have the functions of trapping free radicals in the body, antiaging, Anti-radiation,...

Claims

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Application Information

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IPC IPC(8): A61K36/185A61K9/20A61P3/06
CPCA61K36/185A61K9/0056A61K9/0095A61K9/2059A61K2236/35A61K2236/51A61K2236/53
Inventor 郭迎庆王龙
Owner 郭迎庆
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