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Lozenge flavoring agent and preparation method thereof

A technology for a flavoring agent and a sweetening agent, applied in the field of buccal flavoring agent and its preparation, can solve the problems such as the limitation of main component selection, the gap between adaptation and acceptance, and achieve the effect of satisfying the needs of entertainment and health care.

Active Publication Date: 2018-04-06
深圳市傲来大健康产业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In recent years, this form of "candy" has been very popular in the market, but considering the acceptance of taste, the choice of main ingredients used is still relatively limited. The reason is that the special taste and texture of some raw materials make the product different from most consumers. gap between adaptability and acceptance

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0041] 1. Raw material of buccal flavoring agent

[0042] Erythritol: 867g, Macrogol 6000: 30g, Sodium Bicarbonate: 30g, Tartaric Acid: 50g, Aspartame: 10g, Vanilla Flavor: 10g, Menthol: 3g.

[0043] 2. Preparation of buccal flavoring agent

[0044] Mix tartaric acid, aspartame, and 1 / 4 amount of erythritol, add an appropriate amount of 90% ethanol to make a soft material, pass through a 18-mesh sieve to granulate, and pass through a 16-mesh sieve to granulate after drying. get particle A;

[0045] Heat and melt polyethylene glycol 6000, add sodium bicarbonate, stir evenly, cool to room temperature, pulverize, pass through an 80-mesh sieve, mix evenly with 3 / 4 amount of erythritol, add an appropriate amount of 90% ethanol to make a soft material, Pass through a 18-mesh sieve to granulate, pass through a 16-mesh sieve after drying, and granulate to obtain Granule B;

[0046] After uniformly mixing granule A, granule B, vanilla essence and menthol, the lozenge flavoring agent...

Embodiment 2

[0053] 1. Raw material of buccal flavoring agent

[0054] Mannitol: 826g, Macrogol 4000: 20g, Macrogol 6000: 20g, Potassium Bicarbonate: 40g, Malic Acid: 40g, Stevia: 30g, Rose Essence: 20g, Menthol: 4g.

[0055] 2. Preparation of buccal flavoring agent

[0056] Mix malic acid, stevioside, and 1 / 3 amount of mannitol, add an appropriate amount of 95% ethanol to make a soft material, pass through a 18-mesh sieve to granulate, pass through a 16-mesh sieve after drying, and granulate to obtain Granule A;

[0057] Heat and melt polyethylene glycol 4000 and polyethylene glycol 6000, add potassium bicarbonate, stir evenly, cool and pulverize, pass through an 80-mesh sieve, mix evenly with the remaining mannitol, add an appropriate amount of 95% ethanol to make a soft material, pass through Granulate with a 18-mesh sieve, pass through a 16-mesh sieve for granulation after drying, and obtain granule B;

[0058] After uniformly mixing granule A, granule B, rose essence and menthol, th...

Embodiment 3

[0064] 1. Raw material of buccal flavoring agent

[0065] Sorbitol: 866g, Macrogol 8000: 30g, Sodium Bicarbonate: 30g, Malic Acid: 20g, Citric Acid: 20g, Sucralose: 10g, Blueberry Flavor: 20g, Menthol: 4g.

[0066] 2. Preparation of buccal flavoring agent

[0067] Mix malic acid, citric acid, sucralose, and 1 / 3 of sorbitol, add appropriate amount of 95% ethanol to make a soft material, pass through a 18-mesh sieve to granulate, pass through a 16-mesh sieve after drying, and obtain Granule A ;

[0068] Heat and melt polyethylene glycol 8000, add sodium bicarbonate, stir evenly, cool and pulverize, pass through an 80-mesh sieve, mix evenly with the remaining sorbitol, add an appropriate amount of 95% ethanol to make a soft material, pass through a 18-mesh sieve to granulate , passed through a 16-mesh sieve after drying to obtain granule B;

[0069] After uniformly mixing granule A, granule B, blueberry essence and menthol, the lozenge flavoring agent is obtained.

[0070] 3....

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Abstract

The invention provides a lozenge flavoring agent and a preparation method thereof. The lozenge flavoring agent is prepared from the following raw materials in percentage by weight: 70-95% of an excipient, 0.1-10% of polyethylene glycol, 0.5-5% of carbonate, 0.5-5% of organic acid, 0.1-5% of a sweetening agent, 0.1-3% of essence and 0.05-1% of menthol, wherein the sum of the weight percentage of the various raw materials is 100%. The preparation method of the lozenge flavoring agent is simple and feasible and favorable for industrialized production. The lozenge flavoring agent provided by the invention particularly can be used for main drug components selected from raw materials with possible special taste or mouth feel so as to improve or shield special taste of main drugs in the lozenge,and particularly has an excellent flavoring effect on traditional Chinese medicine lozenges of which the main drug components are selected from raw materials of health foods with homology of medicineand food and new resource foods. Pleasure in the oral taking process is improved, and the uniform uptake and absorption of users on the main drug components can be promoted.

Description

technical field [0001] The invention relates to a flavoring agent for buccal tablets and a preparation method thereof, in particular to a flavoring agent for buccal tablets whose main ingredients come from the same source of medicine and food, health food and new resource food raw materials. Background technique [0002] Sour, bitter, sweet, pungent, and salty are the five flavors of traditional Chinese medicine. The taste of medicine and food is mainly known through taste. Since the medicine and food "know the taste when entering the mouth, and understand the nature when entering the stomach", the ancients naturally connected the taste with the function, and used the taste to explain the function of the medicine and food. This is the original "Taste Theory". However, in the process of taking traditional Chinese medicine, the special taste of traditional Chinese medicine can easily cause taste reversal, which in turn affects the drug compliance of users. [0003] In respons...

Claims

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Application Information

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IPC IPC(8): A61K47/10A61K47/12A61K47/02A61K47/26A61K9/20A61K36/00A23G3/36A23G3/48
CPCA23G3/362A23G3/364A23G3/48A23V2002/00A61K9/0056A61K9/2009A61K9/2018A61K9/2031A61K9/2054A61K36/00A61K47/02A61K47/10A61K47/12A61K47/26A23V2200/16A23V2200/30A23V2250/056A23V2250/1614A23V2250/6402A23V2250/044A23V2250/16A23V2250/262A23V2250/6418A23V2250/032A23V2250/264A23V2250/642A23V2250/2482
Inventor 孙雨霞董丽
Owner 深圳市傲来大健康产业有限公司
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