Functional kombucha chewable tablet and preparation process thereof

Abstract

The invention discloses a functional kombucha chewable tablet and a preparation technology thereof, and belongs to the field of chewable tablet preparation. The black tea fungus chewable tablets comprise raw materials and auxiliary materials, the raw materials are 10 g of black tea film pulp, and the auxiliary materials are 22 g of lactose, 25 g of cane sugar, 10 g of microcrystalline cellulose, 17 g of maltodextrin, 9 g of mannitol, 1 g of magnesium stearate, 0.5 g of sweet orange essence and 0.2 g of citric acid. The kombucha film is pulped, and the lactose, the cane sugar, the microcrystalline cellulose, the maltodextrin, the mannitol, the sweet orange essence, the magnesium stearate and the citric acid are added to prepare the kombucha chewable tablet, so that the kombucha film can be well preserved, and byproducts in the kombucha fermentation process are recycled; the functions of the kombucha and the properties of the candies can be combined, so that people can eat and carry the candies conveniently.

Description

Technical Field

[0001] The invention relates to the preparation of chewable tablets, and in particular to a functional kombucha chewable tablet and a preparation process thereof. Background Art

[0002] As people's health awareness continues to improve, the demand for foods with specific functions is growing. As a traditional fermented food, Kombucha is made by fermenting black tea, sugar and specific yeast. It is rich in vitamin B group, vitamin C, amino acids and a variety of microbial flora that are beneficial to the human body. These ingredients work together to give it multiple nutritional and health functions, such as regulating human physiological functions, eliminating fatigue, promoting metabolism, helping digestion, preventing arteriosclerosis, etc. It is even considered to help prevent and treat early cancer. However, traditional Kombucha products, such as Kombucha beverages, have problems such as unstable taste and quality, inability to store for a long time, and inconvenience in carrying. This is mainly because if the fermented product is not properly terminated before and after filling, it may continue to ferment deeply, resulting in changes in the ingredients of the product contents, which in turn affects the quality and taste of the product. Although high-temperature sterilization technology can improve the quality and taste of the product, this method will seriously destroy the various effective ingredients in the Kombucha fermentation liquid, reducing its nutritional value and health effects. In the prior art, food-based materials with health functions are also made into chewable tablets, but the current chewable tablets have relatively single functions and are usually used as snacks or directly as health foods to supplement nutrition for the body. Summary of the invention

[0003] Purpose of the invention: The purpose of the present invention is to provide a functional kombucha chewable tablet; another purpose of the present invention is to provide a preparation process of a functional kombucha chewable tablet.

[0004] Technical solution: A functional kombucha chewable tablet, comprising raw materials and auxiliary materials, wherein the raw material is black tea membrane slurry, and the auxiliary materials are lactose, sucrose, microcrystalline cellulose, maltodextrin, mannitol, sweet orange flavor, magnesium stearate and citric acid.

[0005] Preferably, the auxiliary materials specifically include, by weight, 22 g lactose, 25 g sucrose, 10 g microcrystalline cellulose, 17 g maltodextrin, 9 g mannitol, 1 g magnesium stearate, 0.5 g sweet orange flavor and 0.2 g citric acid.

[0006] Preferably, the raw materials specifically include 10 g of kombucha membrane slurry.

[0007] A preparation process of a functional kombucha chewable tablet comprises the following steps:

[0008] S1, grind the auxiliary materials consisting of 22g lactose, 25g sucrose, 10g microcrystalline cellulose, 17g maltodextrin, 9g mannitol, 1g magnesium stearate, 0.5g sweet orange flavor and 0.2g citric acid, and mix them with the raw materials consisting of 10g kombucha film slurry to form a mixture;

[0009] S2, placing the mixture obtained in step S1 into a mold, and tableting, and obtaining chewable tablets after demoulding;

[0010] S3. After quality inspection and packaging of the chewable tablets obtained in step S2, a finished chewable tablet can be obtained.

[0011] Preferably, in step S2, the tableting operation is performed at a pressure of 50 MPa.

[0012] Preferably, the process for determining the addition ratio of raw materials and auxiliary materials in step S1 is as follows:

[0013] A1. Determine the amount of raw material added: Due to the high water content of the raw material itself, and considering the tableting effect and sensory index of the chewable tablet, the raw material addition amount of 10g is finally selected;

[0014] A2. Determine the excipients to be added: The tableting of powders requires high fluidity and plasticity of the raw materials. Therefore, through a large number of preliminary tests, lactose, sucrose, microcrystalline cellulose, maltodextrin, mannitol, sweet orange flavor, magnesium stearate and citric acid were selected as the best excipients.

[0015] A3. Single factor test: Based on the basic formula of 10g kombucha film slurry, 10g microcrystalline cellulose, 9g mannitol, 1g magnesium stearate, 0.5g sweet orange flavor and 0.2g citric acid, lactose, sucrose and maltodextrin were used as single factors to study the effect of each factor level change on the tableting effect and sensory taste of chewable tablets;

[0016] A4. Orthogonal experiment: Through the above single factor experiment, the factor levels that significantly affect the quality of chewable tablets were selected for orthogonal experiment, and the final addition amounts of lactose, sucrose and maltodextrin were 22g, 25g and 17g respectively.

[0017] Beneficial effects:

[0018] (1) The present invention uses kombucha film as raw material and other auxiliary materials. It not only has health care effects, but also has strong antibacterial effects. Therefore, it is added to the chewable tablet. When the chewable tablet is chewed, part of the kombucha film will adhere to the teeth, thereby forming an antibacterial barrier on the teeth, thereby reducing the growth of bacteria on the teeth. At the same time, after the chewable tablet is chewed, the teeth can be kept clean for a period of time.

[0019] (2) The present invention beats the kombucha membrane into pulp, and adds lactose, sucrose, microcrystalline cellulose, maltodextrin, mannitol, sweet orange flavor, magnesium stearate, and citric acid to prepare a kombucha chewable tablet. The kombucha membrane can be well preserved, and the by-products of the kombucha fermentation process can be recycled. The function of kombucha and the properties of candy can be combined, making it convenient for people to eat and carry.

[0020] (3) The present invention uses appropriate auxiliary materials, raw materials and the amount of raw and auxiliary materials added to make the pressed chewable kombucha tea tablets have moderate hardness, a neat and shiny appearance, uniform color, a fine and easy-to-chew taste, and a moderately sweet and pleasant aroma.

[0021] (4) The present invention adopts a process of direct powder tableting, which shortens the production process while ensuring the activity of the kombucha film. The obtained kombucha chewable tablets are rich in nutrition, which is conducive to the dissolution of nutrients and bioactive substances, and at the same time obtain a high content of kombucha, achieving the effect of combining the nutritional efficacy of kombucha with chewable tablets, and is easy to carry and store. BRIEF DESCRIPTION OF THE DRAWINGS

[0022] Figure 1 This is the finished product picture of the chewable tablets. DETAILED DESCRIPTION

[0023] In order to make the technical solution of the present invention clearer, the present invention is further described in detail below with reference to the accompanying drawings and specific embodiments.

[0024] Example

[0025] (1) Determine the optimal process conditions for chewable tablets

[0026] ①Determine the amount of raw materials to be added:

[0027] The greater the proportion of kombucha film slurry in the formula, the greater the kombucha content and the higher the nutritional value of the lozenge. However, due to the limitations of the raw material itself, such as high water content and difficulty in tableting, and considering the tableting effect and sensory indicators of the chewable tablets, 10g of raw material addition was finally selected.

[0028] ②Determine the auxiliary materials to be added:

[0029] The tableting of powders requires very high fluidity and plasticity of raw materials. Due to the limitation of water content of fermented products of Kombucha chewable tablets, the selection of auxiliary materials is particularly important for the success of tableting. Based on a large number of preliminary tests in this embodiment, lactose, maltodextrin, sucrose, microcrystalline cellulose, mannitol, sweet orange flavor, magnesium stearate, and citric acid were selected as the best auxiliary materials.

[0030] ③ Design single factor experiment:

[0031] On the basis of the basic formula shown in Table 1, lactose, sucrose and maltodextrin were used as single factors to study the effects of changes in the levels of each factor on the tableting effect and sensory taste of chewable tablets.

[0032] Table 1 Basic formula table

[0033]

[0034] a. Effect of lactose dosage on chewable tablets:

[0035] The basic formula in Table 1 was mixed with lactose, sucrose and maltodextrin, and then the tablets were pressed into a model and finally packaged. The lactose content was designed to be 22 g, 25 g, 28 g and 31 g to study the effect of lactose content on the kombucha chewable tablets.

[0036] b. Effect of sucrose dosage on chewable tablets:

[0037] The chewable tablets were processed according to the process flow in a, and the sucrose amounts were designed to be 22g, 25g, 28g, and 31g, and the effect of sucrose content on kombucha chewable tablets was studied.

[0038] c. Effect of maltodextrin dosage on chewable tablets:

[0039] The chewable tablets were processed according to the process flow in a, and the dosage of maltodextrin was designed to be 14g, 17g, 20g, and 23g, and the effect of maltodextrin dosage on kombucha chewable tablets was studied.

[0040] ④Orthogonal test:

[0041] Through the above single factor experiment, the factor levels that significantly affect the quality of Kombucha chewable tablets were selected for orthogonal experiment. The orthogonal factor levels are shown in Table 2. According to Table 2, the L93 (4) orthogonal experiment was designed using the Orthogonal Design Assistant.

[0042] Table 2 Factor level table

[0043]

[0044] Note: Higher levels indicate greater impact on tableting and sensory taste of chewable tablets.

[0045] Therefore, according to Table 2, the final addition amounts of lactose, sucrose and maltodextrin are 22 g, 25 g and 17 g, respectively.

[0046] (2) The chewable tablets are prepared according to the following steps using the above-determined process conditions:

[0047] Step 1, grind the auxiliary materials consisting of 22g lactose, 25g sucrose, 10g microcrystalline cellulose, 17g maltodextrin, 9g mannitol, 1g magnesium stearate, 0.5g sweet orange flavor and 0.2g citric acid, and mix them with the raw materials consisting of 10g kombucha membrane slurry to form a mixture;

[0048] Step 2: Place the mixture obtained in step S1 into a mold and compress it under a pressure of 50 MPa to obtain a chewable tablet after demoulding. Figure 1 As shown;

[0049] Step 3: After quality inspection and packaging of the chewable tablets obtained in step S2, a finished chewable tablet can be obtained.

[0050] The surface area of ​​the posterior molars of the test subjects was measured, and the coverage area of ​​the dental plaque of the posterior molars was measured at the same time, and the coverage rate of the dental plaque was obtained by the following formula: dental plaque coverage rate (%) = dental plaque coverage area / posterior molar surface area. The finished chewable tablets were then handed over to the personnel to chew, and after chewing, the dental plaque coverage rate of the posterior molars of the test subjects was measured again using the above formula. The measurement results are shown in Table 3.

[0051] Table 3 Plaque coverage before and after chewing

[0052]

[0053] It can be seen from Table 3 that the chewable tablets prepared in the present invention can form friction with the teeth during chewing, thereby removing dirt on the tooth surface and ensuring the cleanliness of the teeth.

[0054] In addition, the residue on the surface of the teeth of the test subjects was scraped with a cotton swab, and the number of colonies in the residue was detected by ATP bioluminescence method. Then, the residue on the surface of the teeth of the test subjects was scraped with a cotton swab after chewing the chewable tablet of the present invention for 30 minutes, 60 minutes, and 90 minutes, and the number of colonies in the residue was detected by ATP bioluminescence method. The test results are shown in Table 4.

[0055] Table 4 Colony detection results

[0056]

[0057] It can be seen from Table 4 that the chewable tablets prepared by the present invention can effectively inhibit the reproduction of bacteria after chewing, thereby ensuring that the chewable tablets can continue to keep teeth clean after chewing.

[0058] The above-mentioned embodiments only express several implementation methods of the present invention, and the description thereof is relatively specific and detailed, but it cannot be understood as limiting the scope of the patent of the present invention. It should be pointed out that, for ordinary technicians in this field, several variations and improvements can be made without departing from the concept of the present invention, which all belong to the protection scope of the present invention. Therefore, the protection scope of the patent of the present invention shall be subject to the attached claims.

Claims

1. A functional kombucha chewable tablet, comprising raw materials and auxiliary materials, characterized in that: The raw material is black tea membrane slurry, and the auxiliary materials are lactose, sucrose, microcrystalline cellulose, maltodextrin, mannitol, sweet orange flavor, magnesium stearate and citric acid.

2. The functional kombucha chewable tablet according to claim 1, characterized in that: The auxiliary materials specifically include, by weight, 22 g lactose, 25 g sucrose, 10 g microcrystalline cellulose, 17 g maltodextrin, 9 g mannitol, 1 g magnesium stearate, 0.5 g sweet orange flavor and 0.2 g citric acid.

3. The functional kombucha chewable tablet according to claim 1, characterized in that: The raw materials specifically include 10g of red tea fungus membrane slurry.

4. A process for preparing the functional kombucha chewable tablet according to any one of claims 1 to 3, characterized in that: The following steps are involved: S1, grind the auxiliary materials consisting of 22g lactose, 25g sucrose, 10g microcrystalline cellulose, 17g maltodextrin, 9g mannitol, 1g magnesium stearate, 0.5g sweet orange flavor and 0.2g citric acid, and mix them with the raw materials consisting of 10g kombucha film slurry to form a mixture; S2, placing the mixture obtained in step S1 into a mold, and tableting, and obtaining chewable tablets after demoulding; S3. After quality inspection and packaging of the chewable tablets obtained in step S2, a finished chewable tablet can be obtained.

5. The preparation process of the functional kombucha chewable tablet according to claim 4, characterized in that: In step S2, tableting operation is performed at a pressure of 50 MPa.

6. The preparation process of the functional kombucha chewable tablet according to claim 4, characterized in that: The process of determining the addition ratio of raw materials and auxiliary materials in step S1 is as follows: A1. Determine the amount of raw material added: Due to the high water content of the raw material itself, and considering the tableting effect and sensory index of the chewable tablet, the raw material addition amount of 10g is finally selected; A2. Determine the excipients to be added: The tableting of powders requires high fluidity and plasticity of the raw materials. Therefore, through a large number of preliminary tests, lactose, sucrose, microcrystalline cellulose, maltodextrin, mannitol, sweet orange flavor, magnesium stearate and citric acid were selected as the best excipients. A3. Single factor test: Based on the basic formula of 10g kombucha film slurry, 10g microcrystalline cellulose, 9g mannitol, 1g magnesium stearate, 0.5g sweet orange flavor and 0.2g citric acid, lactose, sucrose and maltodextrin were used as single factors to study the effect of each factor level change on the tableting effect and sensory taste of chewable tablets; A4. Orthogonal experiment: Through the above single factor experiment, the factor levels that significantly affect the quality of chewable tablets were selected for orthogonal experiment, and the final addition amounts of lactose, sucrose and maltodextrin were 22g, 25g and 17g respectively.

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