Method for masking bitter taste of tripterygium wilfordii extract

Abstract

The invention discloses a method for masking bitterness of triterpenoid extracts, and belongs to the technical field of medicine processing.The method comprises the steps that vegetable oil is added into a reaction kettle containing triterpenoid acid dispersoid, stirring is conducted for 20-30 min at the normal temperature, and triterpenoid emulsion is obtained; chitosan and xylitol which have sweetness but cannot obviously cause blood sugar rise are used for replacing common polysaccharides such as sodium cyclamate, corn starch and a triterpenic acid extract are subjected to melt blending to obtain modified triterpenic acid, citric acid serves as a cross-linking agent in hierarchical structures and between the hierarchical structures, the modified triterpenic acid is coated layer by layer, and therefore the content of the triterpenic acid is increased. After emulsification and chitosan coating, atomized xylitol fills gaps existing in a coating layer, a compact coating layer is formed on the surface of the triterpene acid extract, and finally the sweetened triterpene capsule is prepared.

Description

Technical Field

[0001] The invention relates to the technical field of pharmaceutical processing, and in particular to a method for masking the bitter taste of a triterpenoid extract. Background Art

[0002] The method of masking the bitterness of tea saponin (such as saponin, saponin, etc.) extracts has important research value in the field of food and medicine. Tea saponin compounds have strong biological activities, such as antioxidant, anti-inflammatory, and immunomodulatory effects, and are widely used in health products and medicines. However, these compounds are usually accompanied by a noticeable bitter taste, which affects their acceptance in food and beverages. In order to improve the sensory experience of the product, the method of masking the bitterness has undergone multiple stages of exploration and innovation.

[0003] Prior art CN114223896A discloses a red date triterpenoid chewable tablet and a preparation method thereof, comprising the following components in parts by weight: 50 parts of β-cyclodextrin, 1-2 parts of red date triterpenoid crude extract, 0.05 parts of cyclamate, 10-13 parts of fructose, 1-2 parts of magnesium stearate and 35-40 parts of D-mannitol, cyclamate, D-mannitol, fructose and β-cyclodextrin are added to the red date triterpenoid crude extract and mixed, and then ultrafinely ground to obtain ultrafine powder with a particle size of 15μm-25μm, water is added to adjust to prepare a soft material, granulated through a 12-mesh sieve, the granules are placed in an oven at 45°C-50°C to dry so that the moisture content of the granules reaches 3%, and then sieved through a 16-mesh sieve to obtain whole particles, magnesium stearate is added to the whole particles, tabletted and sterilized to obtain red date triterpenoid chewable tablets, the chewable tablets are rich in triterpenoid content and the application field of red date triterpenoid is expanded.

[0004] That is, trisodium succinate is extracted from red dates, and various sweet sugar compounds such as cyclamate are blended, crushed and tableted to obtain trisodium succinate chewable tablets. The purpose of blending various substances and then crushing them is to cover up the bitter taste of trisodium succinate. However, it is not taken into account that it is difficult to evenly coat the sweet substances on the surface of trisodium succinate by simple blending operation, and it is difficult to accurately grasp the composition and content of the materials during the pressing process, so that the uniformity of covering up the bitterness needs to be further improved, and the polysaccharide used is too high, and its applicability to people with special diseases needs to be improved.

[0005] In view of the technical defects in this aspect, a solution is now proposed. Summary of the invention

[0006] The purpose of the present invention is to provide a method for masking the bitterness of triterpene acid extracts, which is used to solve the technical problem that the taste of triterpene acid drugs after masking the bitterness in the prior art and the number of people applicable to them need to be further improved.

[0007] The purpose of the present invention can be achieved by the following technical scheme: A method for masking the bitter taste of a triterpenoid extract, comprising the following steps:

[0008] S1, adding corn starch and triterpene acid extract into a twin-screw extruder, and melt-extruding to obtain modified triterpene acid;

[0009] Reaction principle: Using the thermal solubility of corn starch, triterpenic acid and corn starch are co-melted to form aged starch, which is then further ultra-finely ground to obtain aged starch powder containing triterpenic acid.

[0010] S2, adding vegetable oil to the reactor containing the modified tri-acid dispersion, stirring at room temperature for 20-30 minutes to obtain a tri-acid emulsion;

[0011] S3, add chitosan solution to the reactor containing the three-patch emulsion, use lactic acid to adjust the pH of the reactant system to 5-6, raise the temperature of the reactor to 40-50°C, keep warm and stir for 40-50min, then add citric acid to the reactor, continue to keep warm and stir for 20-30min, and post-treat to obtain the encapsulated three-patch;

[0012] Reaction principle: Under acidic conditions, the stable amino groups of chitosan in the solution show stable positive charge. Attracted by the negative charge on the surface of the tripterycin extract, chitosan forms a stable structure on the surface of the tripterycin. Further, citric acid is added to the reaction system. Under the catalysis of acidic conditions, the amino groups on the surface of chitosan react with the carboxyl groups of citric acid to form a polymerization reaction, and finally a stable shell-like structure is formed on the surface of the tripterycin extract, and finally encapsulated tripterycin is prepared.

[0013] S4. Place the encapsulated three-patch capsule in a reactor and stir. The temperature of the reactor is raised to 30-40°C. Spray the atomized cross-linking solution on the surface of the encapsulated three-patch capsule. Keep warm and stir for 30-40 minutes. Post-process to obtain the sweetened three-patch capsule.

[0014] The reaction equation for synthesizing the sweetened Santie capsule is:

[0015]

[0016] The reaction principle of synthesizing the sweetened three-patch capsule is as follows: under the catalysis of the fixed lipase in the atomized cross-linking solution, the hydroxyl groups in xylitol react with the large number of carboxyl groups in citric acid to form a complex network cross-linking structure and further cross-link with the hydroxyl groups on the surface of the encapsulated three-patch, forming a dense polymer sugar coating on the surface of the encapsulated three-patch, and finally preparing a sweetened three-patch capsule.

[0017] Furthermore, in step S1, the dosage ratio of corn starch and triterpene acid extract is 1g:1-3g, the temperature of the twin-screw extruder is set to 70°C, 75°C, 75°C, 80°C, 80°C, 90°C, 90°C, the main engine speed of the twin-screw extruder is 80-120rpm, and the pressure is 100-150bar to obtain modified triterpene acid by melt extrusion.

[0018] Further, in step S2, the preparation method of the modified three-post dispersion is:

[0019] A1. Add Tween 80 and deionized water into a reactor and stir for 15-20 minutes at room temperature to obtain an emulsion precursor;

[0020] A2, adding modified triterpenic acid and deionized water into a reactor, stirring at room temperature for 10-15min, to obtain a modified triterpenic acid dispersion;

[0021] A3. Add the emulsified precursor into a reactor and stir. During the stirring process, add the tri-carboxylic acid dispersion into the reactor and stir at room temperature for 20-30 minutes to obtain a modified tri-carboxylic acid dispersion.

[0022] Furthermore, in step A1, the dosage ratio of Tween 80 and deionized water is 1-3g:100g, and the stirring rate is 1000-1600rpm; in step A2, the dosage ratio of modified triterpene acid extract and deionized water is 2-3g:100g, and the stirring rate is 100-160pm; in step A3, the dosage ratio of emulsified precursor and triterpene acid dispersion is 1-2mL:1-2mL, and the stirring rate is 1000-1600rpm.

[0023] Furthermore, in step S2, the amount ratio of vegetable oil to modified triterpene acid dispersion is 20mL:100mL, and the stirring rate is 1600-2000rpm.

[0024] Furthermore, in step S3, the preparation method of the chitosan solution is: chitosan and deionized water are added to the reactor in a dosage ratio of 2-3g:100g and stirred, and the stirring rate is set to 80-100rpm to obtain a chitosan solution; the dosage ratio of the three-patch emulsion, chitosan solution and citric acid is 100mL:100mL:1-1.5g, and the stirring rate is set to 80-120rpm. The post-treatment includes: after the reaction is completed, the reaction solution is loaded into a centrifuge tube with a volume of 5mL in batches, and each centrifuge tube is loaded with 3mL of the reaction solution, and the centrifuge tube is placed in a centrifuge, and the speed of the centrifuge is controlled to be 5000-6000rpm. After centrifugation, the liquid is separated, the precipitate at the bottom of the centrifuge tube is collected, and it is rinsed with ethanol 3-5 times, and then rinsed with deionized water 3-5 times, and naturally air-dried to obtain the encapsulated three-patch.

[0025] Furthermore, in step S4, the preparation method of the atomized modified solution is: adding xylitol, fixed lipase and ethanol into an atomizer, and using the atomizer to atomize the liquid to obtain an atomized cross-linked solution; wherein the amount ratio of xylitol, fixed lipase and ethanol is 10-12g:1-2g:100-120mL.

[0026] Furthermore, in step S4, the dosage ratio of the encapsulated three-patch and the atomized modified solution is 3-5g:6-8mL, and the post-treatment includes: after the reaction is completed, the reaction liquid is loaded into centrifuge tubes with a volume of 5mL in batches, 3mL of reaction liquid is loaded into each centrifuge tube, and the centrifuge tube is placed in a centrifuge, and the speed of the centrifuge is controlled to be 5000-6000rpm. After centrifugation, the liquid is separated, and the precipitate at the bottom of the centrifuge tube is collected, and it is rinsed with ethanol for 3-5 times, and then rinsed with deionized water for 3-5 times, and naturally air-dried to obtain the sweetened three-patch capsules.

[0027] The present invention has the following beneficial effects:

[0028] 1. In the process of a method for masking the bitter taste of triterpenic acid disclosed in the present invention, the hot melt property of corn starch is firstly utilized to co-melt triterpenic acid and corn starch to form aged starch, and further ultrafine grinding is performed to obtain aged starch powder containing triterpenic acid, so that the bitter taste of triterpenic acid is completely wrapped in the aged starch. Aged starch is resistant to digestion in the oral cavity, so it can smoothly pass through the oral cavity into the gastrointestinal tract for further digestion and absorption, solving the problem that bitter substances are sensed and recognized by taste buds in the oral cavity and feel bitter, thereby obtaining modified triterpenic acid, and further preparing triterpenic emulsion, which promotes the dispersion of modified triterpenic acid in the solution and provides a favorable basis for the subsequent coating process. In addition, the cross-linking agents used in the subsequent coating process are all citric acid. While providing vitamin C to the human body, citric acid greatly enhances the cross-linking degree inside the coating layer, and makes a certain cross-linked network appear between the layers, so that the structural connection between the layers is closer, so that the color, taste, flavor and state of the finally prepared sweetened triterpenic capsules are excellent.

[0029] 2. The present invention also coats the triterpenic acid extract with corn starch, and then further emulsifies the modified triterpenic acid to form an oil-in-water emulsion, thereby promoting chitosan to form a uniform coating layer on the surface of the triterpenic acid extract under the attraction of electrostatic action, and then forms a stable coating layer through citric acid polymerization to prepare encapsulated triterpenic acid. Finally, a mist dispersion formed by atomized xylitol and citric acid as main components is catalyzed and polymerized by fat-fixed enzyme on the encapsulated triterpenic acid to form a complex spatial structure, which also includes further polymerization with unreacted carboxyl groups on the encapsulated triterpenic acid, so that the xylitol layer is also tightly attached to the encapsulated triterpenic acid, and finally sweetened triterpenic capsules are prepared.

[0030] 3. The sweet substances used in the present invention are mainly chitosan and xylitol. Chitosan is a polysaccharide compound derived from the deacetylation of chitin, which is a kind of dietary fiber and cannot be directly absorbed and digested by the human body. Therefore, after ingesting chitosan, it will not directly cause blood sugar to rise like glucose or other absorbable carbohydrates, and chitosan may help lower blood sugar to a certain extent. It can combine with bile acid and lipids in the intestine to slow down the absorption rate of glucose, thereby inhibiting the rise of blood sugar after a meal. This feature may have potential benefits for diabetic patients or people who need to control blood sugar levels; xylitol is absorbed slowly and does not require insulin for metabolism. Most people's blood sugar levels will not fluctuate significantly after consumption. Therefore, xylitol is a safe sweet substitute for diabetic patients or people who need to control blood sugar. DETAILED DESCRIPTION

[0031] The technical solution of the present invention will be clearly and completely described below in conjunction with the embodiments. Obviously, the described embodiments are only part of the embodiments of the present invention, rather than all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.

[0032] The medicines used in the present invention are all food grade.

[0033] Example 1

[0034] This embodiment is used to provide a method for masking the bitter taste of triterpenoid extracts, comprising the following steps:

[0035] S1. Preparation of modified triterpene acid

[0036] 50.0 g of corn starch and 50.0 g of triterpene acid extract were weighed and added to a twin-screw extruder. The temperature of the twin-screw extruder was set to 70°C, 75°C, 75°C, 80°C, 80°C, 90°C, and 90°C. The main engine speed of the twin-screw extruder was 80-120 rpm and the pressure was 100-150 bar. Modified triterpene acid was obtained by melt extrusion.

[0037] S2, preparation of three emulsions

[0038] Weigh: 6.0 g of Tween 80 and 200.0 g of deionized water were added into a reaction kettle and stirred at a stirring rate of 1000 rpm for 15 min at room temperature to obtain an emulsion precursor;

[0039] Weigh: 5.0 g of modified tris-acid and 200 g of deionized water were added to the reactor, the stirring rate was set to 100 pm, and stirred at room temperature for 10 min to obtain a modified tris-acid dispersion;

[0040] Weigh: 100.0 mL of the emulsified precursor was added to the reactor and stirred. During the stirring process, 100.0 mL of the tri-carboxylic acid dispersion was added to the reactor and stirred at room temperature for 20 min to obtain a modified tri-carboxylic acid dispersion;

[0041] Weigh: 20.0 mL of vegetable oil was added into a reactor containing 100.0 mL of tri-carboxylic acid dispersion, the stirring rate was 1600 rpm, and after stirring at room temperature for 20 min, a tri-carboxylic acid emulsion was obtained.

[0042] S3. Preparation of three encapsulated tablets

[0043] Weigh: 3.0 g of chitosan and 100 g of deionized water, add into a reactor and stir at a stirring rate of 80 rpm to obtain a chitosan solution;

[0044] Add 100.0 mL of chitosan solution to the reactor containing 100.0 mL of the three-patch emulsion, use lactic acid to adjust the pH of the reactant system to 5, then raise the temperature of the reactor to 40°C, the stirring rate is 80 rpm, and the mixture is kept warm and stirred for 40 minutes. Then add 1 g of citric acid to the reactor, and continue to keep warm and stir for 20 minutes. After the reaction is completed, the reaction solution is loaded into 5 mL centrifuge tubes in batches, 3 mL of the reaction solution is loaded into each centrifuge tube, and the centrifuge tube is placed in a centrifuge, and the speed of the centrifuge is controlled to 5000 rpm. After centrifugation, separate the liquid, collect the precipitate at the bottom of the centrifuge tube, rinse it 3 times with ethanol, and then rinse it 3 times with deionized water, and air-dry it naturally to obtain the encapsulated three-patch.

[0045] S4. Preparation of sweetened three-tie capsules

[0046] Weigh: 10.0 g of xylitol, 1.0 g of immobilized lipase, 3.0 g of citric acid and 100.0 mL of ethanol and add them into a nebulizer. Use the nebulizer to atomize the liquid to obtain an atomized cross-linking solution;

[0047] Weigh: 4.0g of encapsulated three-patch capsules are placed in a reactor and stirred. The temperature of the reactor is raised to 30°C, and 6.0mL of atomized cross-linking solution is sprayed on the surface of the encapsulated three-patch capsules. Keep warm and stir for 30 minutes. After the reaction is completed, the reaction liquid is loaded into 5mL centrifuge tubes in batches. Each centrifuge tube is loaded with 3mL of reaction liquid, and the centrifuge tubes are placed in a centrifuge. The speed of the centrifuge is controlled at 6000rpm. After centrifugation, the liquid is separated, and the precipitate at the bottom of the centrifuge tube is collected. After rinsing with ethanol 5 times, it is rinsed with deionized water 5 times again, and naturally air-dried to obtain sweetened three-patch capsules.

[0048] Example 2

[0049] This embodiment is used to provide a method for masking the bitter taste of triterpenoid extracts, comprising the following steps:

[0050] S1. Preparation of modified triterpene acid

[0051] 50.0 g of corn starch and 150.0 g of triterpene acid extract were weighed and added to a twin-screw extruder. The temperature of the twin-screw extruder was set to 70°C, 75°C, 75°C, 80°C, 80°C, 90°C, and 90°C. The main engine speed of the twin-screw extruder was 120 rpm and the pressure was 150 bar to obtain modified triterpene acid by melt extrusion.

[0052] S2, preparation of three emulsions

[0053] Weigh: 3.0 g of Tween 80 and 100.0 g of deionized water, add into the reaction kettle and stir at a stirring rate of 1600 rpm for 20 min at room temperature to obtain an emulsion precursor;

[0054] Weigh: 2.0 g of modified triterpene acid extract and 100.0 g of deionized water were added to a reactor, stirred at a rate of 160 rpm, and stirred at room temperature for 10 min to obtain a modified triterpene acid dispersion;

[0055] Weigh: 100.0 mL of the emulsified precursor was added to the reactor and stirred. During the stirring process, 80.0 mL of the modified tri-carboxylic acid dispersion was added to the reactor and stirred at room temperature for 20 min to obtain a modified tri-carboxylic acid dispersion;

[0056] Weigh: 20.0 mL of vegetable oil was added into a reactor containing 1000.0 mL of tri-carboxylic acid dispersion, the stirring rate was 2000 rpm, and after stirring for 30 min at room temperature, a tri-carboxylic acid emulsion was obtained.

[0057] S3. Preparation of three encapsulated tablets

[0058] Weigh: 3.0 g of chitosan and 100.0 g of deionized water, add into a reactor and stir at a stirring rate of 80 rpm to obtain a chitosan solution;

[0059] Add 100.0 mL of chitosan solution to the reactor containing 100.0 mL of the three-patch emulsion, use lactic acid to adjust the pH of the reactant system to 6, then raise the temperature of the reactor to 50°C, stir at 120 rpm, and keep stirring for 50 minutes. Then add 1.5 g of citric acid to the reactor, and continue to keep stirring for 30 minutes. After the reaction is completed, the reaction liquid is loaded into 5 mL centrifuge tubes in batches, 3 mL of the reaction liquid is loaded into each centrifuge tube, and the centrifuge tube is placed in a centrifuge, and the speed of the centrifuge is controlled to 6000 rpm. After centrifugation, separate the liquid, collect the precipitate at the bottom of the centrifuge tube, rinse with ethanol 5 times, and then rinse with deionized water 5 times, and naturally air-dry to obtain the encapsulated three-patch.

[0060] S4. Preparation of sweetened three-tie capsules

[0061] Weigh: 12.0 g of xylitol, 2.0 g of immobilized lipase, 3.0 g of citric acid and 100.0 mL of ethanol and add them into an atomizer. Atomize the liquid using the atomizer to obtain an atomized cross-linking solution;

[0062] Weigh: 4.0g of encapsulated three-patch capsules are placed in a reactor and stirred. The temperature of the reactor is raised to 40°C, and 8.0mL of atomized cross-linking solution is sprayed on the surface of the encapsulated three-patch capsules. Keep warm and stir for 30 minutes. After the reaction is completed, the reaction liquid is loaded into 5mL centrifuge tubes in batches. Each centrifuge tube is loaded with 3mL of reaction liquid, and the centrifuge tubes are placed in a centrifuge. The speed of the centrifuge is controlled at 6000rpm. After centrifugation, the liquid is separated, and the precipitate at the bottom of the centrifuge tube is collected. After rinsing with ethanol 5 times, it is rinsed with deionized water 5 times again, and naturally air-dried to obtain sweetened three-patch capsules.

[0063] Example 3

[0064] This embodiment is used to provide a method for masking the bitter taste of triterpenoid extracts, comprising the following steps:

[0065] S1. Preparation of modified triterpene acid

[0066] 50.0 g of corn starch and 100.0 g of triterpene acid extract were weighed and added to a twin-screw extruder. The temperature of the twin-screw extruder was set to 70°C, 75°C, 75°C, 80°C, 80°C, 90°C, and 90°C. The main engine speed of the twin-screw extruder was 100 rpm and the pressure was 125 bar to obtain modified triterpene acid by melt extrusion.

[0067] S2, preparation of three emulsions

[0068] Weigh: 3.0 g of Tween 80 and 100.0 g of deionized water, add into the reaction kettle and stir at a stirring rate of 1200 rpm for 18 min at room temperature to obtain an emulsion precursor;

[0069] Weigh: 2.0 g of modified triterpene acid extract and 100.0 g of deionized water were added to a reactor, stirred at a rate of 140 pm, and stirred at room temperature for 12 min to obtain a modified triterpene acid dispersion;

[0070] Weigh: 100.0 mL of the emulsified precursor was added to the reactor and stirred. During the stirring process, 88.0 mL of the modified tri-carboxylic acid dispersion was added to the reactor and stirred at room temperature for 25 min to obtain a modified tri-carboxylic acid dispersion;

[0071] Weigh: 20.0 mL of vegetable oil was added into a reactor containing 100.0 mL of tri-carboxylic acid dispersion, the stirring rate was 1800 rpm, and after stirring at room temperature for 24 minutes, a tri-carboxylic acid emulsion was obtained.

[0072] S3. Preparation of three encapsulated tablets

[0073] Weigh: 3.0 g of chitosan and 100.0 g of deionized water, add into a reactor and stir at a stirring rate of 90 rpm to obtain a chitosan solution;

[0074] Add 100.0 mL of chitosan solution to the reactor containing 100.0 mL of the three-patch emulsion, use lactic acid to adjust the pH of the reactant system to 6, then raise the temperature of the reactor to 40°C, stir at a rate of 100 rpm, and keep warm and stir for 40 minutes. Then add 1.5 g of citric acid to the reactor, and continue to keep warm and stir for 24 minutes. After the reaction is completed, the reaction liquid is loaded into 5 mL centrifuge tubes in batches, 3 mL of the reaction liquid is loaded into each centrifuge tube, and the centrifuge tube is placed in a centrifuge, and the speed of the centrifuge is controlled to 5400 rpm. After centrifugation, separate the liquid, collect the precipitate at the bottom of the centrifuge tube, rinse with ethanol 4 times, and then rinse with deionized water 4 times, and naturally air-dry to obtain the encapsulated three-patch.

[0075] S4. Preparation of sweetened three-tie capsules

[0076] Weigh: 12.0 g of xylitol, 2.0 g of immobilized lipase, 4.0 g of citric acid and 120.0 mL of ethanol and add them into an atomizer. Atomize the liquid using the atomizer to obtain an atomized cross-linking solution;

[0077] Weigh: 4.0g of encapsulated three-patch capsules are placed in a reactor and stirred. The temperature of the reactor is raised to 36°C, and 8.0mL of atomized cross-linking solution is sprayed on the surface of the encapsulated three-patch capsules. Keep warm and stir for 40 minutes. After the reaction is completed, the reaction liquid is loaded into 5mL centrifuge tubes in batches. Each centrifuge tube is loaded with 3mL of reaction liquid, and the centrifuge tubes are placed in a centrifuge. The speed of the centrifuge is controlled to 5400rpm. After centrifugation, the liquid is separated, and the precipitate at the bottom of the centrifuge tube is collected. After rinsing with ethanol 4 times, it is rinsed with deionized water 4 times, and naturally air-dried to obtain sweetened three-patch capsules.

[0078] Comparative Example 1

[0079] The difference between this comparative example and Example 3 is that step S2 is eliminated.

[0080] Comparative Example 2

[0081] The difference between this comparative example and Example 3 is that step S3 is eliminated.

[0082] Comparative Example 3

[0083] The difference between this comparative example and Example 3 is that step S4 is eliminated.

[0084] Performance Testing:

[0085] The taste of the sweetened three-tie capsules prepared in Examples 1-3 and Comparative Examples 1-3 was tested with reference to the following sensory evaluation standards:

[0086]

[0087]

[0088] See Table 1 for specific data:

[0089] Table 1-Performance test data of each sample

[0090]

[0091] Data Analysis:

[0092] Comparative analysis of the data in Table 1 above shows that the color of the sweetened three-piece capsules prepared by the present invention reaches 7.9 points, the taste reaches 7.3 points, the flavor reaches 8.3 points, the state reaches 8.3 points, and the average score reaches 8.0 points;

[0093] Description: The present invention is to coat the triterpenic acid extract with corn starch, further emulsify the modified triterpenic acid to form an oil-in-water emulsion, promote chitosan to form a uniform coating layer on the surface of the triterpenic acid extract under the attraction of electrostatic effect, form a stable coating layer through citric acid polymerization, and prepare encapsulated triterpenic acid. Finally, a mist dispersion formed by atomized xylitol and citric acid as main components is catalyzed and polymerized by fat-fixed enzyme on the encapsulated triterpenic acid to form a complex spatial structure, which also includes further polymerization with unreacted carboxyl groups on the encapsulated triterpenic acid, so that the xylitol layer is also tightly attached to the encapsulated triterpenic acid, and finally sweetened triterpenic capsules are prepared.

[0094] The above contents are merely examples and explanations of the structure of the present invention. The technicians in this technical field may make various modifications or additions to the specific embodiments described or replace them in a similar manner. As long as they do not deviate from the structure of the invention or exceed the scope defined by the claims, they should all fall within the protection scope of the present invention.

[0095] In the description of this specification, the description with reference to the terms "one embodiment", "example", "specific example", etc. means that the specific features, structures, materials or characteristics described in conjunction with the embodiment or example are included in at least one embodiment or example of the present invention. In this specification, the schematic representation of the above terms does not necessarily refer to the same embodiment or example. Moreover, the specific features, structures, materials or characteristics described can be combined in any one or more embodiments or examples in a suitable manner.

[0096] The preferred embodiments of the present invention disclosed above are only used to help explain the present invention. The preferred embodiments do not describe all the details in detail, nor do they limit the invention to only specific implementation methods. Obviously, many modifications and changes can be made according to the content of this specification. This specification selects and specifically describes these embodiments in order to better explain the principles and practical applications of the present invention, so that those skilled in the art can understand and use the present invention well. The present invention is limited only by the claims and their full scope and equivalents.

Claims

1. A method for masking the bitter taste of a triterpenoid extract, characterized in that: The following steps are involved: S1, adding corn starch and triterpene acid extract into a twin-screw extruder, and melt-extruding to obtain modified triterpene acid; S2, adding vegetable oil to the reactor containing the modified tri-acid dispersion, stirring at room temperature for 20-30 minutes to obtain a tri-acid emulsion; S3, add chitosan solution to the reactor containing the three-patch emulsion, use lactic acid to adjust the pH of the reactant system to 5-6, raise the temperature of the reactor to 40-50°C, keep warm and stir for 40-50min, then add citric acid to the reactor, continue to keep warm and stir for 20-30min, and post-treat to obtain the encapsulated three-patch; S4. Place the encapsulated three-patch capsule in a reactor and stir. The temperature of the reactor is raised to 30-40°C. Spray the atomized cross-linking solution on the surface of the encapsulated three-patch capsule. Keep warm and stir for 30-40 minutes. Post-process to obtain the sweetened three-patch capsule.

2. A method for masking the bitter taste of a triterpenoid extract according to claim 1, characterized in that: In step S1, the dosage ratio of corn starch and triterpene acid extract is 1g:1-3g, the temperature of the twin-screw extruder is set to 70°C, 75°C, 75°C, 80°C, 80°C, 90°C, 90°C, the main engine speed of the twin-screw extruder is 80-120rpm, and the pressure is 100-150bar to obtain modified triterpene acid by melt extrusion.

3. The method for masking the bitter taste of a triterpenoid extract according to claim 1, characterized in that: In step S2, the preparation method of the modified three-post dispersion is: A1. Add Tween 80 and deionized water into a reactor and stir for 15-20 minutes at room temperature to obtain an emulsion precursor; A2, adding modified triterpenic acid and deionized water into a reactor, stirring at room temperature for 10-15min, to obtain a modified triterpenic acid dispersion; A3. Add the emulsified precursor into a reactor and stir. During the stirring process, add the modified tri-carboxylic acid dispersion into the reactor and stir at room temperature for 20-30 minutes to obtain a modified tri-carboxylic acid dispersion.

4. The method for masking the bitter taste of a triterpenoid extract according to claim 3, characterized in that: In step A1, the dosage ratio of Tween 80 and deionized water is 1-3g:100g, and the stirring rate is 1000-1600rpm; in step A2, the dosage ratio of modified triterpene acid extract and deionized water is 2-3g:100g, and the stirring rate is 100-160pm; in step A3, the dosage ratio of emulsified precursor and modified triterpene acid dispersion is 1-2mL:1-2mL, and the stirring rate is 1000-1600rpm.

5. The method for masking the bitter taste of a triterpenoid extract according to claim 1, characterized in that: In step S2, the amount ratio of vegetable oil to modified triterpene acid dispersion is 20mL:100mL, and the stirring rate is 1600-2000rpm.

6. The method for masking the bitter taste of a triterpenoid extract according to claim 1, characterized in that: In step S3, the preparation method of the chitosan solution is as follows: chitosan and deionized water are added to the reactor in a dosage ratio of 2-3g:100g and stirred at a stirring rate of 80-100rpm to obtain a chitosan solution; the dosage ratio of the three-patch emulsion, chitosan solution and citric acid is 100mL:100mL:1-1.5g, and the stirring rate is set to 80-120rpm. The post-treatment includes: after the reaction is completed, the reaction solution is loaded into a centrifuge tube with a volume of 5mL in batches, 3mL of the reaction solution is loaded into each centrifuge tube, and the centrifuge tube is placed in a centrifuge, and the speed of the centrifuge is controlled to be 5000-6000rpm. After centrifugation, the liquid is separated, the precipitate at the bottom of the centrifuge tube is collected, and it is rinsed with ethanol 3-5 times, and then rinsed with deionized water 3-5 times, and naturally air-dried to obtain the encapsulated three-patch.

7. The method for masking the bitter taste of a triterpenoid extract according to claim 1, characterized in that: In step S4, the preparation method of the atomized cross-linking solution is: adding xylitol, fixed lipase, citric acid and ethanol into an atomizer, and using the atomizer to atomize the liquid to obtain an atomized cross-linking solution; wherein the amount ratio of xylitol, fixed lipase and ethanol is 10-12g:1-2g:3-5g:100-120mL.

8. The method for masking the bitter taste of a triterpenoid extract according to claim 1, characterized in that: In step S4, the dosage ratio of the encapsulated three-patch and the atomized cross-linking solution is 3-5g:6-8mL, the stirring rate is 100-120rpm, and the post-treatment includes: after the reaction is completed, the reaction liquid is loaded into centrifuge tubes with a volume of 5mL in batches, 3mL of reaction liquid is loaded into each centrifuge tube, and the centrifuge tube is placed in a centrifuge, and the speed of the centrifuge is controlled to be 5000-6000rpm. After centrifugation, the liquid is separated, and the precipitate at the bottom of the centrifuge tube is collected. After rinsing with ethanol 3-5 times, it is rinsed with deionized water 3-5 times, and naturally air-dried to obtain the sweetened three-patch capsules.

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