Preparation method of whole fruit powder of Actinidia arguta and effervescent tablet thereof

Abstract

The invention discloses a method for preparing whole fruit powder of Actinidia arguta, comprising: step 1, breaking the whole fruit of Actinidia arguta into colloids of 40-100 meshes by a wall breaking machine, wherein the mass ratio of the ripe whole fruit of Actinidia arguta to water is 1:1-2; step 2, homogenizing the obtained colloid in a high-pressure homogenizer for 5-20 minutes to obtain uniform fruit pulp, wherein the working pressure of the high-pressure homogenizer is set to 300-1500 bar; step 3, drying and sieving the obtained uniform fruit pulp by a vacuum freeze dryer to obtain the whole fruit powder of Actinidia arguta, wherein the working conditions of the vacuum freeze dryer are: pre-freezing temperature 45°C-30°C, primary drying temperature 40°C-0°C, secondary drying temperature 5°C-45°C, and vacuum degree 10Pa. The whole fruit powder of Actinidia arguta obtained by the invention has a vitamin C retention rate of ≥70%, a pectin retention rate of ≥80%, and a flavonoid and polysaccharide retention rate of ≥75%.

Description

Technical Field

[0001] The invention relates to the technical field of deep processing of fruits, and more specifically to a preparation method of whole fruit powder of Actinidia arguta and an effervescent tablet thereof. Background Art

[0002] The fruit of kiwifruit is juicy, sweet and sour, rich in nutrition and unique in flavor. Kiwifruit is rich in VC and dietary fiber. It also contains functional active ingredients such as carbohydrates, flavonoids, vitamins, amino acids, and mineral elements. It has the functions of nourishing the body, promoting body fluid and moistening the lungs, and has certain curative effects on hypertension, angina pectoris, hyperlipidemia and other diseases. In addition, it also has physiological functions such as improving the body's immunity, anti-oxidation, anti-tumor, anti-virus, preventing and treating cardiovascular and cerebrovascular diseases, and protecting the liver. From the reports on kiwifruit at home and abroad, it can be seen that it contains rich functional health care ingredients, including polysaccharides, flavonoids, vitamins, amino acids, mineral elements such as calcium, magnesium, iron, phosphorus, potassium, and folic acid, pantothenic acid, citric acid, malic acid, tartaric acid, and also contains kiwi alkaloids, glucose, fructose, proteolytic enzymes, tannins, pectin, carotenoids, edible cellulose, phytosterols, triterpenes, lignans, etc. Among them, the pectin, polysaccharides and flavonoids in Actinidia arguta have a good promoting effect on the stability of the living environment of intestinal digestive bacteria and intestinal lubrication.

[0003] The processed products of kiwifruit are mainly juice, preserved fruit and pulp, but these products are limited by the ripening season of kiwifruit, have a short shelf life, many additives, and are difficult to store. Effervescent tablets are composed of main drugs, diluents, adhesives, disintegrants, lubricants and other auxiliary materials. They have the characteristics of small size, portability, good pressure resistance, relatively stable properties, easy storage, and low production difficulty. The preparation of kiwifruit into whole fruit powder and its effervescent tablets can quickly prepare kiwifruit beverages. At present, the main research on kiwifruit powder and its effervescent tablets is as follows:

[0004] Wei Lihong et al. published an article titled "Key Technologies for the Development of Instant Kiwi Fruit Powder" in Heilongjiang Agricultural Science (2021(10):145-148). They prepared instant fruit powder by compounding sweeteners and drying aids with kiwi fruit powder and combining it with vacuum freeze-drying, and studied the powder properties of the fruit powder.

[0005] Zhong Weitian et al. published an article titled "Study on the Preparation Technology of Wild Actinidia arguta Fruit Powder" in "Diet and Health" (2019, 6 (39): 287-288). They prepared fruit pulp by wet crushing, compounded maltodextrin, β-cyclodextrin and sodium carboxymethyl cellulose, and prepared fruit powder by vacuum freeze drying. They also studied the process parameters of the ratio of fruit pulp and additives.

[0006] The patent applied for by Zhou Yajun et al., "A method for preparing soft-fleshed kiwifruit powder by spray drying" (CN201610423482.0), uses pulping, wall breaking, adding drying aids, and spray drying to obtain soft-fleshed kiwifruit fruit.

[0007] The patent applied for by Luo Changlin, "A method for preparing freeze-dried kiwi fruit powder" (CN201310414578.7), uses fresh fruit, peels it, beats it and filters it, adds maltodextrin, and vacuum freeze-dries it to prepare the fruit powder.

[0008] Jin Yan et al. published an article titled "Preparation and Anti-fatigue Effect of Actinidia arguta Effervescent Tablets" in Journal of Beihua University (Natural Science Edition) (2022, 23(02): 167-173). Pectin and other sugars were removed by pectinase, the filtrate was collected for spray drying, and granulation was performed using acid and alkali. The mixture was mixed and pressed into tablets to prepare effervescent tablets, which have anti-fatigue effects.

[0009] The patent applied for by Chai Junhong et al., "An effervescent tablet, its preparation method and application" (CN201910409294.6), uses extracts of kiwi fruit, okra, yam, mulberry, blueberry and honey, etc., which are granulated separately using acid and alkali, and then mixed and compressed into tablets to prepare effervescent tablets, which have the functions of protecting the liver and repairing gastric ulcers.

[0010] Among the above products, both the kiwifruit powder and the effervescent tablets are processed by extracting, squeezing juice, peeling pulp, etc., and the drying method is either spray drying or vacuum freeze drying, which causes great waste of active ingredients in the kiwifruit. Summary of the invention

[0011] An object of the present invention is to solve at least the above problems and to provide at least the advantages which will be described hereinafter.

[0012] Another object of the present invention is to provide a method for preparing whole fruit powder of Actinidia arguta, wherein the obtained whole fruit powder of Actinidia arguta has a vitamin C retention rate of ≥70%, a pectin retention rate of ≥80%, and a flavonoid and polysaccharide retention rate of ≥75%.

[0013] In order to achieve these purposes and other advantages according to the present invention, a method for preparing whole fruit powder of Actinidia arguta is provided, comprising:

[0014] Step 1: crush the washed ripe whole fruit of Actinidia arguta and water into a 40-100 mesh colloid by a wall breaking machine, wherein the mass ratio of the ripe whole fruit of Actinidia arguta to water is 1:1-2;

[0015] Step 2: homogenize the colloid obtained in step 1 in a high-pressure homogenizer for 5 to 20 minutes to obtain a uniform fruit paste, wherein the working pressure of the high-pressure homogenizer is set to 300 to 1500 bar;

[0016] Step 3: Dry and sieve the uniform fruit pulp obtained in step 2 through a vacuum freeze dryer to obtain the whole fruit powder of Actinidia arguta. The working conditions of the vacuum freeze dryer are: pre-freezing temperature -30°C to -45°C, primary drying temperature -40°C to 0°C, secondary drying temperature 5°C to 45°C, and vacuum degree 10Pa.

[0017] Preferably, the kiwifruit is selected from one or more of LD126, Kuilu and Longcheng No. 2.

[0018] The present invention further claims to protect the whole-fruit powder of Actinidia arguta obtained by the preparation method of the whole-fruit powder of Actinidia arguta.

[0019] The present invention further claims to protect the use of the whole fruit powder of Actinidia arguta in preparing effervescent tablets of Actinidia arguta.

[0020] The present invention further claims a method for preparing an Actinidia arguta effervescent tablet using the Actinidia arguta whole fruit powder, comprising:

[0021] Step A, preparing a soft material: taking the following raw materials in parts by mass and mixing them evenly: 10-30 parts of the Actinidia arguta fruit powder, 30-50 parts of a sweetener, 0-0.03 parts of sucralose, 40-60 parts of a disintegrant, and 0-0.5 parts of an ethanol solution with a mass fraction of 70%-90%, and mixing them evenly to prepare a soft material;

[0022] Step B, granulation: drying the soft material obtained in step A in an oven at 30-50°C, and sifting through a 20-40 mesh sieve to obtain powder;

[0023] Step C, tableting: placing the powder obtained in step B in a tablet press to obtain the Actinidia arguta effervescent tablet, wherein the pressure of the tablet press is 0.5-5 MPa.

[0024] Preferably, the disintegrant is an organic acid and sodium bicarbonate in a mass ratio of 1:1-2.5, wherein the organic acid is one or more of citric acid, tartaric acid and fumaric acid.

[0025] Preferably, the sweetener is one or both of erythritol and xylitol.

[0026] Preferably, the kiwifruit powder, sweetener, sucralose, organic acid, sodium bicarbonate and 70% to 90% ethanol solution described in step A are mixed uniformly in the following mixing order: first, the kiwifruit powder, sweetener and sucralose are fully mixed, and then 5 to 10 parts of the mixture of organic acid and sodium bicarbonate are added, and mixed thoroughly, and then 0 to 0.1 parts of 70% to 90% ethanol solution are added, and after fully mixing, 10 to 20 parts of the mixture of organic acid and sodium bicarbonate and 0 to 0.2 parts of 70% to 90% ethanol solution are added, and mixed thoroughly, and finally 25 to 30 parts of the mixture of organic acid and sodium bicarbonate and 0 to 0.3 parts of 70% to 90% ethanol solution are added and mixed thoroughly to obtain a soft material.

[0027] The present invention further claims to protect the Actinidia arguta effervescent tablets prepared by the preparation method of the Actinidia arguta effervescent tablets.

[0028] The present invention has at least the following beneficial effects:

[0029] First, the present invention proposes for the first time to apply the combination of high-pressure homogenization and vacuum freeze-drying to the preparation of kiwifruit powder, so that the vitamin C retention rate of the obtained kiwifruit powder is ≥70%, the pectin retention rate is ≥80%, and the flavonoid and polysaccharide retention rates are ≥75%;

[0030] Second, the present invention broadens the application of high-pressure homogenization in deep food processing, and expands the single function of high-pressure homogenization in the field of food processing to the dual functions of emulsification, coating and protecting active ingredients and homogenization and refinement;

[0031] Thirdly, the present invention proposes for the first time that the pH value and disintegration time of the effervescent tablets can be significantly improved under the same temperature, humidity and light conditions by changing the mixing order of the raw materials;

[0032] Fourthly, the method for preparing the soft material by mixing the components in the preparation method of the effervescent tablet provided by the present invention fully utilizes the fiber and pectin in the soft kiwi fruit powder to form a layered coating structure, which not only effectively ensures the activity of the easily oxidized active ingredients, but also effectively avoids the loss of the alkali source and the acid source, thereby ensuring the preset ratio of the alkali source and the acid source. The effervescent tablet provided by the present application overcomes the field problem that the quality indicators of the effervescent tablet cannot be effectively guaranteed.

[0033] Other advantages, objectives and features of the present invention will be embodied in part through the following description, and in part will be understood by those skilled in the art through study and practice of the present invention. BRIEF DESCRIPTION OF THE DRAWINGS

[0034] Figure 1 This is a diagram showing the effects of different preparation methods on the active ingredients of fruit powder in a technical solution of the present invention;

[0035] Figure 2 This is a diagram showing the effect of different effervescent tablet preparation methods on ABTS free radical scavenging ability in another technical solution of the present invention;

[0036] Figure 3 This is a diagram showing the effect of different effervescent tablet preparation methods described in another technical solution of the present invention on the DPPH free radical scavenging ability. DETAILED DESCRIPTION

[0037] The present invention is further described in detail below in conjunction with specific embodiments so that those skilled in the art can implement the invention with reference to the description.

[0038] It should be understood that the terms such as “having”, “including” and “comprising” used herein do not exclude the existence or addition of one or more other elements or combinations thereof.

[0039] Example 1

[0040] Step 1: taking washed Longcheng No. 2 ripe whole fruit of Actinidia arguta and water and crushing them into a 100-mesh colloid by a wall-breaking machine, wherein the mass ratio of the ripe whole fruit of Actinidia arguta to water is 1:1;

[0041] Step 2: homogenize the colloid obtained in step 1 in a high-pressure homogenizer for 20 minutes to obtain a uniform fruit pulp, wherein the working pressure of the high-pressure homogenizer is set to 1500 bar;

[0042] Step 3: Dry the uniform fruit pulp obtained in step 2 through a 100-mesh sieve using a vacuum freeze dryer to obtain the whole-fruit kiwifruit powder, wherein the working conditions of the vacuum freeze dryer are: pre-freezing temperature -30°C, primary drying temperature -40°C, secondary drying temperature 5°C, and vacuum degree 10 Pa.

[0043] Example 2

[0044] Step 1, preparing a soft material: taking the following raw materials in parts by mass and mixing them uniformly: 30 parts of the kiwifruit powder obtained in Example 1, 50 parts of xylitol, 0.03 parts of sucralose, 60 parts of a disintegrant, and 0.5 parts of an ethanol solution with a mass fraction of 90%, and directly mixing them uniformly to prepare a soft material; the disintegrant is citric acid and sodium bicarbonate in a mass ratio of 1:1;

[0045] Step 2, granulation: drying the soft material obtained in step 1 in a 50°C oven, and sifting through a 40-mesh sieve to obtain powder;

[0046] Step 3, tableting: placing the powder obtained in step 2 in a tablet press to obtain the Actinidia arguta effervescent tablet, and the pressure of the tablet press is 0.5 MPa.

[0047] Example 3

[0048] Step 1, preparing a soft material: take the following raw materials in parts by mass and mix them evenly: 30 parts of the kiwifruit powder obtained in Example 1, 50 parts of xylitol, 0.03 parts of sucralose, 60 parts of a disintegrant, and 0.5 parts of an ethanol solution with a mass fraction of 90%, and mix them evenly to prepare a soft material; the disintegrant is citric acid and sodium bicarbonate in a mass ratio of 1:1; wherein, firstly, the kiwifruit powder, xylitol, and sucralose are fully mixed, and then 10 parts of a mixture of citric acid and sodium bicarbonate are added, and mixed thoroughly, and then 0.1 parts of an ethanol solution with a mass fraction of 90% are added, and after fully mixing, 20 parts of a mixture of citric acid and sodium bicarbonate and 0.2 parts of an ethanol solution with a mass fraction of 90% are added, and mixed thoroughly, and finally 30 parts of a mixture of an organic acid and sodium bicarbonate and 0.2 parts of an ethanol solution with a mass fraction of 90% are added and mixed thoroughly to obtain a soft material;

[0049] Step 2, granulation: drying the soft material obtained in step 1 in a 50°C oven, and sifting through a 40-mesh sieve to obtain powder;

[0050] Step 3, tableting: placing the powder obtained in step 2 in a tablet press to obtain the Actinidia arguta effervescent tablet, and the pressure of the tablet press is 0.5 MPa.

[0051] Comparative Example 1 (Mechanical Crushing + Hot Air Drying)

[0052] Step 1: taking washed Longcheng No. 2 aralia kiwifruit ripe whole fruit and water and crushing them into 100-mesh pulp by a wall-breaking machine, wherein the mass ratio of the aralia kiwifruit ripe whole fruit to water is 1:1;

[0053] Step 2: Place the fruit pulp obtained in step 1 on a tray and dry it in an electric hot air drying oven at 40°C. Collect the dried sample, crush it, and sieve it through a 100-mesh sieve to obtain the whole fruit powder of Actinidia arguta

[0054] Comparative Example 1' (High-pressure homogenization + hot air drying)

[0055] Step 1: taking washed Longcheng No. 2 ripe whole fruit of Actinidia arguta and water and crushing them into a 100-mesh colloid by a wall-breaking machine, wherein the mass ratio of the ripe whole fruit of Actinidia arguta to water is 1:1;

[0056] Step 2: homogenize the colloid obtained in step 1 in a high-pressure homogenizer for 20 minutes to obtain a uniform fruit pulp, wherein the working pressure of the high-pressure homogenizer is set to 1500 bar;

[0057] Step 3: Place the uniform fruit pulp obtained in step 2 on a tray and dry it in an electric blast drying oven at 40° C. Collect the dried sample, crush it, and sieve it through a 100-mesh sieve to obtain whole-fruit powder of Actinidia arguta.

[0058] Comparative Example 2 (Mechanical Crushing + Vacuum Drying)

[0059] Step 1: taking washed Longcheng No. 2 aralia kiwifruit ripe whole fruit and water and crushing them into 100-mesh pulp by a wall-breaking machine, wherein the mass ratio of the aralia kiwifruit ripe whole fruit to water is 1:1;

[0060] Step 2: Dry the fruit pulp obtained in step 1 in a drying oven at a temperature of 40° C. and a vacuum degree of 0.1 MPa, collect the dried sample, crush it, and sieve it through a 100-mesh sieve to obtain the whole fruit powder of Actinidia arguta.

[0061] Comparative Example 2' (High-pressure homogenization + vacuum drying)

[0062] Step 1: taking washed Longcheng No. 2 ripe whole fruit of Actinidia arguta and water and crushing them into a 100-mesh colloid by a wall-breaking machine, wherein the mass ratio of the ripe whole fruit of Actinidia arguta to water is 1:1;

[0063] Step 2: homogenize the colloid obtained in step 1 in a high-pressure homogenizer for 20 minutes to obtain a uniform fruit pulp, wherein the working pressure of the high-pressure homogenizer is set to 1500 bar;

[0064] Step 3: Dry the fruit pulp obtained in step 2 in a drying oven at a temperature of 40° C. and a vacuum degree of 0.1 MPa, collect the dried sample, crush it, and sieve it through a 100-mesh sieve to obtain the whole fruit powder of Actinidia arguta.

[0065] Comparative Example 3 (Mechanical Crushing + Spray Drying)

[0066] Step 1: taking washed Longcheng No. 2 aralia kiwifruit ripe whole fruit and water and crushing them into 100-mesh pulp by a wall-breaking machine, wherein the mass ratio of the aralia kiwifruit ripe whole fruit to water is 1:1;

[0067] Step 2: Add a drying aid (maltodextrin, the addition amount is 50% of the soluble solid content) to the fruit pulp obtained in step 1, mix well, and spray dry. The inlet air temperature is 150°C, the outlet air temperature is 80°C, and the dried sample is collected, crushed, and sieved through a 100-mesh sieve to obtain the whole fruit powder of soft jujube.

[0068] Comparative Example 3' (High-pressure homogenization + spray drying)

[0069] Step 1: taking washed Longcheng No. 2 ripe whole fruit of Actinidia arguta and water and crushing them into a 100-mesh colloid by a wall-breaking machine, wherein the mass ratio of the ripe whole fruit of Actinidia arguta to water is 1:1;

[0070] Step 2: homogenize the colloid obtained in step 1 in a high-pressure homogenizer for 20 minutes to obtain a uniform fruit pulp, wherein the working pressure of the high-pressure homogenizer is set to 1500 bar;

[0071] Step 3: Add a drying aid (maltodextrin, the addition amount is 50% of the soluble solid content) to the fruit pulp obtained in step 2, mix well, and spray dry. The inlet air temperature is 150°C, the outlet air temperature is 80°C, and the dried sample is collected, crushed, and sieved through a 100-mesh sieve to obtain the whole fruit powder of Actinidia arguta.

[0072] Comparative Example 4 (Mechanical Crushing + Vacuum Freeze Drying)

[0073] Step 1: taking washed Longcheng No. 2 aralia kiwifruit ripe whole fruit and water and crushing them into 100-mesh pulp by a wall-breaking machine, wherein the mass ratio of the aralia kiwifruit ripe whole fruit to water is 1:1;

[0074] Step 2: Dry the fruit pulp obtained in step 1 through a 100-mesh sieve using a vacuum freeze dryer to obtain the whole-fruit kiwifruit powder, wherein the working conditions of the vacuum freeze dryer are: pre-freezing temperature -30°C, primary drying temperature -40°C, secondary drying temperature 5°C, and vacuum degree 10 Pa.

[0075] Comparative Examples 5-11

[0076] Step 1, preparing a soft material: taking the following raw materials in parts by mass and mixing them uniformly: taking 30 parts of the kiwifruit powder obtained in Comparative Examples 1 to 3, Comparative Examples 1' to 3', and Comparative Example 4, 50 parts of xylitol, 0.03 parts of sucralose, 60 parts of a disintegrant, and 0.5 parts of an ethanol solution with a mass fraction of 90%, respectively, and directly mixing them uniformly to prepare a soft material; the disintegrant is citric acid and sodium bicarbonate in a mass ratio of 1:1;

[0077] Step 2, granulation: drying the soft material obtained in step 1 in a 50°C oven, and sifting through a 40-mesh sieve to obtain powder;

[0078] Step 3, tableting: placing the powder obtained in step 2 in a tablet press to obtain the Actinidia arguta effervescent tablet, and the pressure of the tablet press is 0.5 MPa.

[0079] Comparative Examples 12~18

[0080] Step 1, preparing a soft material: take the following raw materials in parts by mass and mix them evenly: take 30 parts of the kiwifruit powder obtained in Comparative Examples 1 to 3, Comparative Examples 1' to 3', and Comparative Example 4, 50 parts of xylitol, 0.03 parts of sucralose, 60 parts of a disintegrant, and 0.5 parts of an ethanol solution with a mass fraction of 90%, respectively, and mix them evenly to prepare a soft material; the disintegrant is citric acid and sodium bicarbonate in a mass ratio of 1:1; wherein, firstly, the kiwifruit powder, xylitol, and sucralose are fully mixed, and then 10 parts of a mixture of citric acid and sodium bicarbonate are added, and mixed thoroughly, and then 0.1 parts of an ethanol solution with a mass fraction of 90% are added, and after fully mixing, 20 parts of a mixture of citric acid and sodium bicarbonate and 0.2 parts of an ethanol solution with a mass fraction of 90% are added, and mixed thoroughly, and finally 30 parts of a mixture of an organic acid and sodium bicarbonate and 0.2 parts of an ethanol solution with a mass fraction of 90% are added and mixed thoroughly to obtain a soft material;

[0081] Step 2, granulation: drying the soft material obtained in step 1 in a 50°C oven, and sifting through a 40-mesh sieve to obtain powder;

[0082] Step 3, tableting: placing the powder obtained in step 2 in a tablet press to obtain the Actinidia arguta effervescent tablet, and the pressure of the tablet press is 0.5 MPa.

[0083] The contents (%) of polysaccharides, flavonoids and vitamin C in the whole fruit powder of Actinidia arguta obtained in Example 1, Comparative Examples 1 to 3, Comparative Examples 1' to 3' and Comparative Example 4 were tested. The results are shown in Tables 1 and Figure 1 shown.

[0084] Table 1 Contents of polysaccharides, flavonoids and vitamin C in Actinidia arguta whole fruit powder (%)

[0085]

[0086] As shown in Table 1 and Figure 1As shown, polysaccharides have the function of bidirectionally regulating the physiological rhythm of the human body, participating in the immune regulation of organisms, participating in various activities of life cells, and have the effects of lowering blood sugar, lowering blood lipids, anti-inflammatory, anti-oxidation, anti-aging, and anti-tumor; flavonoids have the effects of clearing cardiovascular garbage, removing free radicals, removing bacteria, removing parasites, repairing damaged respiratory tissue and skin tissue, and inducing tumor cell apoptosis; vitamin C can enhance the body's immunity, participate in the synthesis of collagen, anti-oxidation, participate in the metabolism of cholesterol, promote the absorption of iron, calcium and folic acid, block the formation of melanin, detoxify, and prevent cancer. The difference between Example 1 and Comparative Examples 1 to 4 and Comparative Examples 1' to 3' is that the preparation method of the whole fruit powder of Actinidia arguta adopted in Example 1 is an organic combination of high-pressure homogenization and vacuum freeze drying, the preparation method of the whole fruit powder of Actinidia arguta adopted in Comparative Examples 1 to 4 is mechanical crushing combined with hot air drying, vacuum drying, spray drying and vacuum freeze drying, and the preparation method of the whole fruit powder of Actinidia arguta adopted in Comparative Examples 1' to 3' is high-pressure homogenization combined with hot air drying, vacuum drying and spray drying. The contents of polysaccharides, flavonoids and vitamin C in Example 1 are significantly higher than the contents of the three active ingredients in Comparative Examples 1 to 4 and Comparative Examples 1' to 3', and the contents of polysaccharides, flavonoids and vitamin C in the whole fruit powder of Actinidia arguta obtained in Example 1 even exceed the contents of polysaccharides, flavonoids and vitamin C in the whole fruit powder of Actinidia arguta obtained in Comparative Example 3 by more than 250%. This shows that the whole fruit powder preparation method of Example 1 (high-pressure homogenization + vacuum freeze drying) has the best effect. This is because vitamin C, polysaccharides and flavonoids are all easily oxidized components, which are easily oxidized when exposed to air for a long time. The high-pressure homogenization process reduces the fineness of the particles in the pulp, and at the same time, the fiber and pectin in the soft kiwifruit are wrapped in an emulsified state, which reduces the contact between oxygen and vitamin C, polysaccharides and flavonoids during further drying, thereby achieving a high retention rate of active substances. The high-pressure homogenization process is generally used for materials. The invention applies the high-pressure homogenization process to the preparation of whole fruit powder of Actinidia arguta for the first time. Its more important role is to make the fiber and pectin in the Actinidia arguta form a wrapped state in an emulsified state. The invention expands the application of the high-pressure homogenization process. The vitamin C in the Actinidia arguta is a heat-sensitive active substance, which is easily lost due to excessively high temperature (>45°C). The drying temperatures of hot air drying, vacuum drying and spray drying are relatively high and the drying time is relatively long, so the loss of vitamin C content is relatively serious. On the one hand, vacuum freeze drying...

[0087] The four quality indicators of foaming amount, hygroscopicity, disintegration time, and pH value of the aralia kiwifruit effervescent tablets obtained in Example 2, Comparative Examples 5 to 11; Example 3, Comparative Examples 12 to 18, and the three stability indicators of temperature, humidity, and light were tested, and the results are shown in Table 2.

[0088] Table 2 Effects of different preparation methods on the stability of effervescent tablets

[0089]

[0090] As shown in Table 2, the quality index test results of the effervescent tablets prepared in Example 3 are obviously better than those of Example 2 and Comparative Examples 5 to 18, and the test results of each group of data on the stability index are all good. Mainly because the four quality indicators of foaming amount, hygroscopicity, disintegration time limit, and pH value are all related to the ratio of the alkali source and the acid source in the effervescent tablet, and the acid source and the alkali source are lost uncontrollably during the mixing process, and often cannot reach the preset ratio. The quality indicators of commercially available effervescent tablets vary, and Example 3 adopts a method for preparing soft materials by mixing the components, making full use of the fiber and pectin in the soft jujube kiwi fruit powder to form a layered structure, which effectively guarantees the activity of the easily oxidizable active ingredients, and effectively avoids the loss of alkali source and acid source, thereby ensuring the preset ratio of alkali source and acid source. The effervescent tablets provided in this application overcome the field problem that the quality indicators of effervescent tablets cannot be effectively guaranteed, and provide a new idea for effectively ensuring the quality indicators of effervescent tablets.

[0091] The ABTS free radical scavenging ability test kit and the DPPH free radical scavenging rate test kit were used to test the ABTS free radical scavenging rate (%) and DPPH free radical scavenging rate (%) of the Actinidia arguta effervescent tablets obtained in Example 2, Comparative Examples 5 to 11; Example 3 and Comparative Examples 12 to 18. The results are shown in FIG. Figure 2~3 As shown in Tables 3 and 4.

[0092] Table 3 Effects of different effervescent tablet preparation methods on ABTS free radical scavenging ability

[0093]

[0094] Table 4 Effects of different effervescent tablet preparation methods on DPPH free radical scavenging ability

[0095]

[0096] As shown in Tables 3~4 and Figure 2~3As shown, the scavenging ability of ABTS free radicals and the scavenging ability of DPPH free radicals are two important indicators for evaluating the antioxidant capacity of effervescent tablets. The difference between Example 2 and Example 3 is that the mixing order of the soft materials is different, the difference between Example 2 and Comparative Examples 5 to 11 is that the preparation methods of the whole fruit powder of Actinidia arguta used are different, and the difference between Example 3 and Comparative Examples 12 to 18 is also that the preparation methods of the whole fruit powder of Actinidia arguta used are different. Example 2 has a higher removal rate of ABTS free radicals and DPPH free radicals than Comparative Examples 5 to 11; Example 3 has a higher removal rate of ABTS free radicals and DPPH free radicals than Comparative Examples 12 to 18; in addition, Implementation Option 3 has a higher removal rate of ABTS free radicals and DPPH free radicals than Implementation Option 2; In summary, the loss of reducing active substances in the preparation of effervescent tablets in Implementation Option 3 is the lowest, and the quality of the effervescent tablets is the best. This is because the removal rate of ABTS free radicals and DPPH free radicals is positively correlated with the vitamin C content in the fruit powder. The drying methods of the whole fruit powder of Actinidia arguta used in Comparative Examples 5 to 18 are hot air drying, vacuum drying and spray drying, respectively, and the vitamin C content in the obtained fruit powder is low; the soft material for preparing the effervescent tablet in Implementation 3 adopts a multi-layer wrapping method of the main material (fruit powder) with an alkali source (sodium bicarbonate) and an acid source (citric acid), forming a better wrapping effect and better isolating the influence of external oxygen on the vitamin C in the effervescent tablet; while Example 2 adopts an acid-base mixing method to prepare the soft material, and the vitamin C component in the fruit powder is relatively oxidized.

[0097] The number of equipment and processing scale described here are used to simplify the description of the present invention. The application, modification and variation of the whole fruit powder of Actinidia arguta fruit of the present invention will be obvious to those skilled in the art.

[0098] As described above, according to the present invention, the present invention at least includes the following beneficial effects:

[0099] First, the present invention proposes for the first time to apply the combination of high-pressure homogenization and vacuum freeze-drying to the preparation of kiwifruit powder, so that the vitamin C retention rate of the obtained kiwifruit powder is ≥70%, the pectin retention rate is ≥80%, and the flavonoid and polysaccharide retention rates are ≥75%;

[0100] Second, the present invention broadens the application of high-pressure homogenization in deep food processing, and expands the single function of high-pressure homogenization in the field of food processing to the dual functions of emulsification, coating and protecting active ingredients and homogenization and refinement;

[0101] Thirdly, the present invention proposes for the first time that the pH value and disintegration time of the effervescent tablets can be significantly improved under the same temperature, humidity and light conditions by changing the mixing order of the raw materials;

[0102] Fourthly, the method for preparing the soft material by mixing the components in the preparation method of the effervescent tablet provided by the present invention fully utilizes the fiber and pectin in the soft kiwi fruit powder to form a layered coating structure, which not only effectively ensures the activity of the easily oxidized active ingredients, but also effectively avoids the loss of the alkali source and the acid source, thereby ensuring the preset ratio of the alkali source and the acid source. The effervescent tablet provided by the present application overcomes the field problem that the quality indicators of the effervescent tablet cannot be effectively guaranteed.

[0103] Although the embodiments of the present invention have been disclosed as above, they are not limited to the applications listed in the specification and the implementation modes, and they can be fully applied to various fields suitable for the present invention. For those familiar with the art, additional modifications can be easily implemented. Therefore, without departing from the general concept defined by the claims and the scope of equivalents, the present invention is not limited to the specific details and the illustrations shown and described herein.

Claims

1. A method for preparing Actinidia arguta effervescent tablets using Actinidia arguta whole fruit powder, characterized in that: include: Step A, preparing a soft material: taking the following raw materials in parts by mass and mixing them evenly: 30 parts of Actinidia arguta fruit powder, 50 parts of xylitol, 0.03 parts of sucralose, 60 parts of a disintegrant, and 0.5 parts of a 90% ethanol solution by mass, and mixing them evenly to prepare a soft material, wherein the disintegrant is citric acid and sodium bicarbonate in a mass ratio of 1:1; Step B, granulation: drying the soft material obtained in step A in an oven at 50°C, and sifting through a 40-mesh sieve to obtain powder; Step C, tableting: placing the powder obtained in step B in a tablet press to obtain the Actinidia arguta effervescent tablet, wherein the pressure of the tablet press is 0.5 MPa; Wherein, the kiwifruit powder, xylitol, sucralose, citric acid, sodium bicarbonate, and 90% ethanol solution described in step A are mixed uniformly in the following mixing order: first, the kiwifruit powder, xylitol, and sucralose are fully mixed, and then 10 parts of a mixture of citric acid and sodium bicarbonate are added, and mixed thoroughly, and then 0.1 parts of a 90% ethanol solution are added, and after fully mixing, 20 parts of a mixture of citric acid and sodium bicarbonate and 0.2 parts of a 90% ethanol solution are added, and mixed thoroughly, and finally 30 parts of a mixture of citric acid and sodium bicarbonate and 0.2 parts of a 90% ethanol solution are added and mixed thoroughly to obtain a soft material; The method for preparing the arguta kiwifruit powder in step A comprises: Step 1: crush the washed ripe whole fruit of Actinidia arguta and water into a 40-100 mesh colloid by a wall breaking machine, wherein the mass ratio of the ripe whole fruit of Actinidia arguta to water is 1:1-2; Step 2: homogenize the colloid obtained in step 1 in a high-pressure homogenizer for 5 to 20 minutes to obtain a uniform fruit paste, wherein the working pressure of the high-pressure homogenizer is set to 300 to 1500 bar; Step 3: Dry and sieve the uniform fruit pulp obtained in step 2 through a vacuum freeze dryer to obtain the whole fruit powder of Actinidia arguta. The working conditions of the vacuum freeze dryer are: pre-freezing temperature -45°C to -30°C, primary drying temperature -40°C to 0°C, secondary drying temperature 5°C to 45°C, and vacuum degree 10Pa.

2. The method for preparing Actinidia arguta effervescent tablets using Actinidia arguta whole fruit powder as claimed in claim 1, characterized in that: The kiwifruit is selected from one or more of LD126, Kuilu and Longcheng No.

2.

3. Actinidia arguta effervescent tablets, characterized in that: The Actinidia arguta effervescent tablets are prepared by the method for preparing Actinidia arguta effervescent tablets using whole Actinidia arguta fruit powder as described in any one of claims 1 to 2.

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