Mellow and smooth emblic leafflower fruit buccal tablet with sweet aftertaste and throat moistening functions and preparation method thereof

Abstract

The invention discloses a mellow and smooth emblic leafflower fruit lozenge sweet in aftertaste and capable of moistening throat and a preparation method of the emblic leafflower fruit lozenge. The emblic leafflower fruit buccal tablet comprises a mixed ingredient and emblic leafflower fruit concentrated juice in a weight ratio of 100: (4-12), the mixed ingredients comprise 15-35 parts by weight of phyllanthus emblica powder, 10-26 parts by weight of olive powder and 41-78 parts by weight of lozenge auxiliary materials. Meanwhile, in the preparation method, the fruit pulp treated by tannase is directly dried and then introduced into superfine grinding and extrusion puffing technologies, and the use of the phyllanthus emblica concentrated juice in the tabletting process is combined, so that the powder granularity can be effectively reduced, the water solubility of the powder can be enhanced, the taste of the phyllanthus emblica buccal tablets can be further improved, and the nutritional value of the phyllanthus emblica can be fully reserved. The prepared emblic leafflower fruit buccal tablets are light yellow in color and luster, weak in astringent taste, sweet in aftertaste, good in throat moistening effect, rich in emblic leafflower fruit flavor, fine and smooth in taste, free of powder feeling and complete in particles.

Description

Technical Field

[0001] The invention belongs to the technical field of food and its production process, and more specifically relates to a sweet throat-soothing, mellow and smooth Phyllanthus emblica lozenge and a preparation method thereof. Background Art

[0002] Phyllanthus emblica, also known as Yunnan olive and oil sweet, is a plant of the genus Phyllanthus in the Euphorbiaceae family. It is mainly distributed in subtropical and tropical regions such as India, southern China and the Philippines. The fruit of Phyllanthus emblica is bitter at first, but refreshing and sweet after eating, which means "bitterness will be followed by sweetness", and is deeply loved by people in Chaoshan area. Studies have shown that the VC content of Phyllanthus emblica fruit is as high as 1800mg / 100g pulp, enjoying the reputation of "VC fruit king". In addition, it also contains polyphenols, 17 kinds of amino acids, superoxide dismutase and rich active ingredients, which have the characteristics of thirst quenching, throat moistening and cough relieving, fat burning and weight loss, and anti-inflammatory and antioxidant. However, the strong bitter taste of Phyllanthus emblica fruit makes it difficult for most people to accept it, making it difficult to sell and promote. The unique bitter taste of Phyllanthus emblica also limits its development and application, so removing bitterness and astringency while retaining sweetness has become the main technical difficulty in the processing of Phyllanthus emblica.

[0003] Emblica emblica is processed into lozenges to better utilize its refreshing and sweet taste, soothing throat and relieving cough, and fat burning and weight loss effects. However, most of the emlica emblica lozenges on the market currently cover up the bitter taste of emlica emblica by adding a large amount of sweet substances, resulting in the emlica emblica lozenges on the market generally having a sweet taste, a rough taste, a light fragrance, and a weak aftertaste. In addition, there are also solutions to the problem of heavy bitterness and weak aftertaste of emlica emblica lozenges through compounding and process improvement. For example, Chinese patent application CN109393461A discloses Yunnan olive lozenges and a preparation method thereof. The content of sweet substances in the formula is significantly reduced, and the taste of the lozenges is improved by adding tangerine peel powder, and by fully mixing maltodextrin with auxiliary materials to prepare relatively loose granules, which are then mixed with Yunnan olive powder, tangerine peel powder, tea powder, and perilla leaf powder and pressed into tablets to improve the taste of the tablets. However, this technology has the problem that tangerine peel and perilla leaf powder obviously compete with each other in taste, and tea powder increases the astringency, resulting in the original unique flavor of Yunnan olives not being obvious, and the effects of sweet aftertaste and soothing the throat are reduced.

[0004] In order to fully utilize the flavor and functional value of the emblica fruit, there is an urgent need for a technology that can reduce the bitterness of the emblica, make the lozenges more sweet and throat-smoothing, mellow and smooth, and retain their nutritional value to the greatest extent. Summary of the invention

[0005] The invention aims to provide a phyllanthus emblica lozenge, which can better utilize the refreshing and sweet, throat-moistening and cough-relieving, fat-burning and weight-reducing effects of the phyllanthus emblica fruit, and can well maintain the unique flavor and nutritional components of the phyllanthus emblica.

[0006] Another object of the present invention is to provide a method for preparing the above-mentioned Emblica emblica lozenge.

[0007] The above-mentioned purpose of the present invention is achieved by the following technical solutions:

[0008] In order to reduce the bitterness of emblica and enhance the aftertaste of emblica lozenges, the present invention explores the research on compounding technology of different flavor substances and preparation process control, adopts olive and emblica compound, and combines process control to greatly enhance the aftertaste of lozenges, prolong the aftertaste time, and significantly reduce the bitterness, with high overall taste and flavor evaluation; at the same time, the nutritional components are also well retained.

[0009] Therefore, the present invention provides a sweet throat-soothing, mellow and smooth Phyllanthus emblica lozenge, which comprises a mixed ingredient and Phyllanthus emblica concentrated juice in a weight ratio of 100:(4-12); the mixed ingredient comprises 15-35 parts by weight of Phyllanthus emblica powder, 10-26 parts by weight of olive powder, and 41-78 parts by weight of lozenge auxiliary materials. Wherein, the lozenge auxiliary materials include fillers, flavoring agents, and lubricants. The filler is starch, the flavoring agent is mannitol, powdered sugar and lactic acid, and the lubricant is magnesium stearate. Wherein, the weight parts of each component of the lozenge auxiliary materials are: 10-20 parts of starch, 15-25 parts of mannitol, 15-30 parts of powdered sugar, 0.5-1 part of lactic acid, and 0.5-2 parts of magnesium stearate; the powdered sugar comprises one or more of glucose, fructose, and sucrose.

[0010] Preferably, a sweet throat-soothing, mellow and smooth Phyllanthus emblica lozenge comprises mixed ingredients and Phyllanthus emblica concentrated juice, wherein the mixed ingredients comprise the following components in parts by weight: 15 to 25 parts of Phyllanthus emblica powder, 14 to 22 parts of olive powder, and 46 to 68 parts of lozenge auxiliary materials; the weight ratio of the mixed ingredients to the Phyllanthus emblica concentrated juice is 100:(6 to 10). Wherein, the lozenge auxiliary materials comprise fillers, flavoring agents, and lubricants. The filler is starch, the flavoring agent is mannitol, powdered sugar and lactic acid, and the lubricant is magnesium stearate. Wherein, the weight parts of each component of the lozenge auxiliary materials are: 15 to 20 parts of starch, 15 to 20 parts of mannitol, 15 to 25 parts of powdered sugar, 0.5 to 1 part of lactic acid, and 0.5 to 2 parts of magnesium stearate; the powdered sugar comprises one or more of glucose, fructose, and sucrose.

[0011] More preferably, a sweet throat-soothing, mellow and smooth Phyllanthus emblica lozenge comprises mixed ingredients and Phyllanthus emblica concentrated juice, wherein the mixed ingredients comprise the following components by weight: 20 parts of Phyllanthus emblica powder, 18 parts of olive powder, and 62 parts of lozenge auxiliary materials, and the weight ratio of the mixed ingredients to the Phyllanthus emblica concentrated juice is 100:8. The weight parts of the components of the lozenge auxiliary materials are: 20 parts of starch, 20 parts of mannitol, 20 parts of powdered sugar, 0.8 parts of lactic acid, and 1.2 parts of magnesium stearate; the powdered sugar comprises one or more of glucose, fructose, and sucrose.

[0012] The main technical difficulty in the processing of Phyllanthus emblica is to remove bitterness and astringency while retaining the sweet flavor and its nutritional value. Currently, the common methods for removing astringency in fruit and vegetable juices are physical and biological methods. Among them, the physical removal method uses inert substances such as activated carbon, PVPP, etc. as adsorbents, but it takes a long time, and the activated carbon will change the unique color of the juice. Therefore, the present invention adopts a method of biological removal of tannin enzymes, and finds the tannin enzyme dosage and processing time of Phyllanthus emblica and olives through experiments to remove the astringency therein. At the same time, the present invention reduces the polyphenol oxidase activity of Phyllanthus emblica fruit by blanching, prevents the browning of the pulp, and improves the color and appearance of the lozenges.

[0013] Based on this, the present invention provides a sweet throat-soothing, mellow and smooth Phyllanthus emblica lozenge, which is prepared by a method comprising the following steps:

[0014] (1) pulping fresh emblica emblica and olive fruits respectively, adding tannase and treating at 30-60° C. for 60-150 min to obtain raw pulp;

[0015] (2) drying the emblica pulp and olive pulp respectively and then ultra-finely grinding them to obtain emblica powder and olive powder respectively, and further concentrating a portion of the emblica pulp to a soluble solid content of 30-50% to prepare emblica concentrated juice;

[0016] (3) respectively expanding the emblica powder and the olive powder to obtain emblica powder and olive powder;

[0017] (4) fully mixing the emblica powder, olive powder, filler, and flavoring agent to obtain a mixed ingredient;

[0018] (5) Spray the mixed ingredients with the concentrated emblica juice according to the proportion, granulate, add a lubricant, mix thoroughly and compress into tablets,

[0019] The lozenge auxiliary materials include fillers, flavoring agents, and lubricants. The filler is starch, the flavoring agents are mannitol, powdered sugar, and lactic acid, and the lubricant is magnesium stearate.

[0020] Preferably, the blanching treatment temperature in step (1) is 90-100° C. and the treatment time is 20-50 seconds.

[0021] Preferably, the amount of tannase added in step (1) is 0.05% to 0.2%.

[0022] More preferably, the added amount of tannase is 0.1% to 0.15%.

[0023] Preferably, the amount of tannase added in step (1) is 0.1%.

[0024] Preferably, the tannase treatment time in step (1) is 90 to 120 minutes.

[0025] More preferably, the tannase treatment time in step (1) is 120 min.

[0026] Furthermore, the ultrafine grinding in step (2) is performed using an ultrafine grinder.

[0027] Preferably, the ultrafine pulverizer has an output power of 50 Hz, a rotation speed of 2500-4000 r / min, and ultrafine pulverization treatment for 1-3 min, and the obtained powder particle size is ≤200 mesh and the fiber particle size is ≤50 μm.

[0028] Furthermore, the puffing treatment in step (3) is extrusion puffing, and the water solubility of the obtained powder particles is ≥50%.

[0029] Preferably, the extrusion puffing process parameters are: a screw speed of 20 to 25 Hz, a feed rate of 15 to 20 Hz, and a barrel end temperature of 140 to 180°C.

[0030] More preferably, the extrusion puffing process parameters are: a screw speed of 20 Hz, a feed rate of 20 Hz, and a barrel end temperature of 160°C.

[0031] The present invention has the following beneficial effects:

[0032] The invention utilizes the effects of emblica emblica and olive fruits on promoting body fluid and quenching thirst, soothing throat with sweetness, and burning fat and reducing weight, optimizes the ingredient composition, and introduces tannin enzyme treatment to further reduce the bitter taste of emblica emblica and olive and enhance their sweet flavor, and develops emblica emblica lozenges with sweetness and throat-soothing effects.

[0033] At the same time, in the preparation process of the lozenge, the pulp treated with tannin is directly dried and then introduced into the ultrafine grinding and extrusion expansion technology, which can fully retain the nutritional value of the juice and pulp, and effectively reduce the powder particle size, enhance its water solubility, and further improve the taste of the emblica lozenge. When granulating, the emblica concentrated juice is used instead of the wetting agent ethanol, and the prepared emblica lozenge has a mellower flavor and more obvious health care effect.

[0034] The emblica lozenges prepared by the method have light yellow color, weak astringency, good aftertaste and throat moistening effect, strong emblica flavor, complete particles, delicate and smooth taste and no powdery feeling. BRIEF DESCRIPTION OF THE DRAWINGS

[0035] Figure 1 Effects of different weights of emblica powder on the sensory score of emblica lozenges. The sensory score consists of four indicators: taste, aroma, color and flavor of emblica lozenges, with the weight of taste being 0.4, the weight of aroma being 0.1, the weight of color being 0.2, and the weight of flavor being 0.3.

[0036] Figure 2Effects of different weights of olive powder on sensory scores of Phyllanthus emblica lozenges.

[0037] Figure 3 Effects of different addition amounts of Emblica emblica concentrated juice on sensory scores of Emblica emblica lozenges.

[0038] Figure 4 Effects of different blanching treatment times on polyphenol oxidase activity in Phyllanthus emblica fruits. DETAILED DESCRIPTION

[0039] The present invention is further described below in conjunction with the accompanying drawings and specific examples, but the examples do not limit the present invention in any form. Unless otherwise specified, the reagents, methods and equipment used in the present invention are conventional reagents, methods and equipment in the art.

[0040] Unless otherwise specified, the reagents and materials used in the following examples are commercially available.

[0041] In the following examples, Phyllanthus emblica was provided by Shantou Forestry Science Research Institute. Tannase was food grade and purchased from Cangzhou Xiasheng Enzyme Biotechnology Co., Ltd. The enzyme activity of tannase was 200 U / g.

[0042] Example 1

[0043] A sweet throat-soothing, mellow and smooth Phyllanthus emblica lozenge comprises mixed ingredients and Phyllanthus emblica concentrated juice; the mixed ingredients comprise the following components in parts by weight: 20 parts of Phyllanthus emblica powder, 18 parts of olive powder, and 62 parts of lozenge auxiliary materials; the weight ratio of the mixed ingredients to the Phyllanthus emblica concentrated juice is 100:8.

[0044] The lozenge excipients include fillers, flavoring agents, and lubricants. The filler is starch, the flavoring agents are mannitol, powdered sugar, and lactic acid, and the lubricant is magnesium stearate. The weight parts of the components of the lozenge excipients are: 20 parts of starch, 20 parts of mannitol, 20 parts of powdered sugar, 0.8 parts of lactic acid, and 1.2 parts of magnesium stearate; the powdered sugar is sucrose powdered sugar.

[0045] The emblica lozenge with sweet throat-soothing, mellow and smooth taste is prepared by a method comprising the following steps:

[0046] (1) Wash the fresh fruits of emblica and olives, blanch them for 20 seconds, remove the pits, slice them, and beat them into pulp, and then add 0.10% tannase to treat them at 50° C. for 120 minutes to obtain emblica puree and olive puree;

[0047] (2) After drying the emblica emblica and olive purees, they were ultrafinely ground for 3 min to obtain emblica emblica powder and olive powder, respectively, with the particle size of the obtained powders being ≤200 mesh and the fiber particle size being ≤50 μm;

[0048] (3) The emblica powder and olive powder were respectively subjected to puffing treatment to further reduce the particle size of the fiber. The extrusion puffing process parameters were as follows: the screw speed was 20 Hz, the feed speed was 20 Hz, and the barrel end temperature was 160°C. The water solubility of the obtained powder particles was ≥50%.

[0049] (4) Mix the emblica powder, olive powder, filler and flavoring agent thoroughly and sieve.

[0050] (5) Spray the mixed ingredients according to the proportion of the concentrated emblica juice to granulate, add magnesium stearate, mix thoroughly and press into tablets.

[0051] Example 2

[0052] The difference from Example 1 is that the weight parts of the components of the mixed ingredients are different. The mixed ingredients include the following components: 15 parts of emblica powder, 22 parts of olive powder, 10 parts of starch, 25 parts of mannitol, 26 parts of powdered sugar, 1 part of lactic acid, and 1 part of magnesium stearate.

[0053] Example 3

[0054] The difference from Example 1 is that the weight parts of the components of the mixed ingredients are different. The mixed ingredients include the following components: 25 parts of emblica powder, 14 parts of olive powder, 12 parts of starch, 18 parts of mannitol, 19 parts of powdered sugar, 0.5 parts of lactic acid, and 1.5 parts of magnesium stearate.

[0055] Example 4

[0056] The difference from Example 1 is that the weight parts of the components of the mixed ingredients are different. The mixed ingredients include the following components: 30 parts of emblica powder, 26 parts of olive powder, 12 parts of starch, 15 parts of mannitol, 15 parts of powdered sugar, 0.6 parts of lactic acid, and 1.4 parts of magnesium stearate.

[0057] Example 5

[0058] The difference from Example 1 is that the weight parts of the components of the mixed ingredients are different. The mixed ingredients include the following components: 35 parts of emblica powder, 10 parts of olive powder, 16 parts of starch, 22 parts of mannitol, 16 parts of powdered sugar, 0.5 parts of lactic acid, and 0.5 parts of magnesium stearate.

[0059] Example 6

[0060] The difference from Example 1 is that in step (1), the mass fraction of tannase added is 0.05%.

[0061] Example 7

[0062] The difference from Example 1 is that in step (1), the tannase treatment temperature is 30°C.

[0063] Example 8

[0064] The difference from Example 1 is that in step (1), the tannase addition treatment time is 60 minutes.

[0065] Comparative Example 1

[0066] The difference from Example 1 is that the olive powder in the mixed auxiliary materials is replaced by emblica powder.

[0067] Other parameters and steps refer to Example 1.

[0068] Comparative Example 2

[0069] The difference from Example 1 is that the olive powder in the mixed auxiliary materials is replaced by tangerine peel powder.

[0070] Other parameters and steps refer to Example 1.

[0071] Comparative Example 3

[0072] The difference from Example 1 is that the olive powder in the mixed auxiliary materials is replaced by liquorice powder.

[0073] Other parameters and steps refer to Example 1.

[0074] Comparative Example 4

[0075] The difference from Example 1 is that the olive powder in the mixed auxiliary materials is replaced by perilla powder.

[0076] Other parameters and steps refer to Example 1.

[0077] Comparative Example 5

[0078] The difference from Example 1 is that in step (2), a common pulverizer is used for pulverization.

[0079] Other parameters and steps refer to Example 1.

[0080] Comparative Example 6

[0081] The difference from Example 1 is that in step (3), the mixed auxiliary materials are not expanded.

[0082] Other parameters and steps refer to Example 1.

[0083] Comparative Example 7

[0084] The difference from Example 1 is that in step (4), ethanol is used for spraying granulation.

[0085] Other parameters and steps refer to Example 1.

[0086] Experimental Example 1 Effects of different ratios of mixed excipients on the quality of Phyllanthus emblica tablets

[0087] The quality of the Phyllanthus emblica lozenges obtained in Examples 1 to 5 and Comparative Example 7 was scored and identified. Sensory evaluation method: 10 personnel with a professional background in food were selected, and the average of the scores of all sensory evaluators was used as the sensory score for each test. After recording the scores, the mouth was washed with pure water before the next test. The scoring indicators consisted of taste, aroma, color and taste, with weights of 0.4, 0.1, 0.2, and 0.3 respectively. The evaluation criteria are shown in Table 1. The sensory evaluation in subsequent experimental examples was carried out with reference to the method in this experimental example. The results are shown in Table 2.

[0088] Table 1 Sensory evaluation standards for Phyllanthus emblica lozenges

[0089]

[0090] Table 2 Effect of excipient ratio on sensory scores of Phyllanthus emblica lozenges

[0091]

[0092] Note: Different lowercase letters in the table indicate significant differences (P<0.05), and the same letters or no letters indicate no significant differences (P>0.05)

[0093] As shown in Table 2, the sensory scores of the emblica lozenges of Examples 1 to 5 are good, among which the comprehensive score of Example 1 is the highest, the emblica lozenges have the best flavor, obvious sweet effect, and good throat moistening effect. The results of comparing Example 1 with Examples 2 to 5 show that with the changes in the amount and ratio of emblica powder and olive powder, the sensory score will also change significantly, therefore, the amount and ratio of emblica powder and olive powder need to be reasonably controlled to ensure the mouthfeel of the lozenges.

[0094] By comparing the results of Example 1 with those of Comparative Example 7, it can be seen that in the lozenge step (4), the sensory score is significantly reduced by using ethanol instead of the concentrated emblica juice for spraying and granulation, and the reduction is more obvious than changing the amount and ratio of emblica powder or olive powder. Therefore, it is shown that the emblica concentrated juice spraying granulation process plays an important role in preparing emblica lozenges with sweet aftertaste, soothing throat, mellow and smooth taste.

[0095] Experimental Example 2 Effects of different tannin enzyme treatment conditions on various indicators of emblica powder and olive powder

[0096] The quality of the emblica powder and olive powder obtained in Examples 1, 6, 7 and 8 was tested, and a control group without tannase treatment was set up (the change compared with Example 1 was that there was no tannase treatment).

[0097] The polyphenol content was determined by Folin-Ciocalteu spectrophotometry. The flavonoid content was determined by NaNO2-Al(NO3)3 colorimetric method. The VC content was determined by 2,6-dichloroindophenol titration method in GB 5009.86-2016.

[0098] The flavor analysis was conducted by organizing 10 sensory evaluators, 5 men and 5 women, with professional food backgrounds, to score the astringency and aftertaste of the treated samples at room temperature according to the standards in Table 3. The evaluation of different types of flavors is as follows: First, place 50 mL of the sample in a transparent glass cup, drink it into the mouth, hold it and rotate it for 7 to 8 seconds, then spit it out, and record the intensity of the astringency within 3 to 4 seconds. After recording the astringency, rinse the mouth with pure water and record the intensity of the aftertaste within 4 to 5 seconds. Finally, evaluate the overall acceptability of the samples based on the above. There is an interval of 5 minutes between each sample. The flavor value evaluation in subsequent experimental examples shall refer to the method in this experimental example.

[0099] Table 3 Flavor evaluation standard table

[0100]

[0101] The results are shown in Table 4 and Table 5. The flavor value of the amla powder treated with tannase is significantly better than that without tannase. Among them, compared with Example 6, the flavor value of the amla powder and olive powder treated with 0.1% tannase in Example 1 is significantly better than that treated with 0.05% tannase. Compared with Examples 7 and 8, Example 1 proves that the treatment temperature and treatment time of tannase have an important influence on the flavor value of amla powder and olive powder. Increasing the tannase treatment temperature to 50°C and extending the tannase treatment time can significantly improve the flavor value of amla powder and olive powder, and the nutrients polyphenols, brass, and VC in the amla powder are also retained to the maximum extent.

[0102] In summary, adding 0.10% tannase and treating at 50°C for 120 min, the obtained emblica powder and olive powder have high flavor value, weak astringency, strong aftertaste, low tannin content, and can well retain their nutrients.

[0103] Table 4 Effects of different tannase treatment conditions on various indicators of emblica pulp

[0104]

[0105] Note: Different lowercase letters in the table indicate significant differences (P<0.05), and the same letters or no letters indicate no significant differences (P>0.05)

[0106] Table 5 Effects of different tannase treatment conditions on various indicators of olive puree

[0107]

[0108] Note: Different lowercase letters in the table indicate significant differences (P<0.05), and the same letters or no letters indicate no significant differences (P>0.05)

[0109] Experimental Example 3 Effects of different main and auxiliary materials on various indicators of Phyllanthus emblica tablets

[0110] In order to find materials that can improve the flavor and aftertaste of lozenges after being matched with emblica, four materials, tangerine peel, olive, liquorice and perilla, were used as auxiliary materials to match with emblica, and the indexes such as astringency and aftertaste after making lozenges were evaluated. As shown in Table 6, the total flavor value of the combination of emblica powder and olive powder in Example 1 was the highest, and it was significantly better than any other treatment in the aftertaste index, and the VC content was also significantly higher than other treatments. In summary, the emblica powder and olive powder were selected to prepare the lozenges with a mellow flavor and a high VC content, which can effectively enhance the aftertaste and thus improve the throat moisturizing effect.

[0111] Table 6 Effects of different main and auxiliary materials on various indicators of Phyllanthus emblica lozenges

[0112]

[0113] Note: Different lowercase letters in the table indicate significant differences (P<0.05), and the same letters or no letters indicate no significant differences (P>0.05)

[0114] Experimental Example 4 Effect of Ultrafine Grinding on Various Parameters of Phyllanthus emblica Powder and Olive Powder

[0115] As shown in Tables 7 and 8, the powder obtained by ultrafine grinding of emblica and olives has a smaller particle size than ordinary powder, and the water solubility is significantly improved, and the water holding capacity is significantly reduced, which will make the lozenge taste more delicate and smooth, and the storage period is longer. In addition, the total phenol and VC content of the powder obtained by ultrafine grinding are significantly higher than those of ordinary powder, which shows that the use of ultrafine grinding technology can significantly improve the nutritional value of the obtained powder compared with the ordinary process.

[0116] Table 7 Effect of ultrafine grinding on various indicators of emblica powder

[0117]

[0118] Note: Different lowercase letters in the table indicate significant differences (P<0.05), and the same letters or no letters indicate no significant differences (P>0.05)

[0119] Table 8 Effect of ultrafine grinding on various indicators of olive powder

[0120]

[0121] Note: Different lowercase letters in the table indicate significant differences (P<0.05), and the same letters or no letters indicate no significant differences (P>0.05)

[0122] Experimental Example 5 Effect of extrusion puffing process on various indicators of emblica powder and olive powder

[0123] In order to explore the effect of extrusion and puffing process on powder particles, the soluble dietary fiber content, water-soluble water holding capacity, total phenol and VC content of powder particles obtained without and with puffing process were determined, and the results are shown in Tables 9 and 10. The use of extrusion and puffing to mix the auxiliary materials and then granulate can further increase the water solubility of the powder particles and reduce the granular feeling of the lozenges. At the same time, the soluble dietary fiber, total phenol and VC content of the powder particles after extrusion and puffing are significantly higher than those of the powder particles without extrusion and puffing, which shows that the extrusion and puffing process can well retain the nutrients and active substances in emblica and olives.

[0124] Table 9 Effect of extrusion on various indicators of emblica powder

[0125]

[0126] Note: Different lowercase letters in the table indicate significant differences (P<0.05), and the same letters or no letters indicate no significant differences (P>0.05)

[0127] Table 10 Effect of extrusion on various indicators of olive powder

[0128]

[0129] Note: Different lowercase letters in the table indicate significant differences (P<0.05), and the same letters or no letters indicate no significant differences (P>0.05)

[0130] Experimental Example 6 Effects of different concentrations of tannase on various parameters of emblica pulp

[0131] The experimental variable factors and levels were selected as follows: tannase addition amount: 0%, 0.05%, 0.10%, 0.15%, 0.20%; enzymolysis temperature: 20, 30, 40, 50, 60°C; enzymolysis time: 30, 60, 90, 120, 150min. The uniform values ​​of non-variable factors were as follows: tannase addition amount: 0.1%; enzymolysis temperature: 40°C; enzymolysis time: 120min. After the enzymolysis, the tannase was inactivated by heating at 90°C for 10min. The evaluation criteria and index determination methods of flavor value were the same as those in Experimental Example 2.

[0132] By adding different concentrations of tannase, the flavor value, polyphenol content, flavonoid content and VC content of the emblica puree were determined after treatment at 40℃ for 120min. The results are shown in Table 11. With the increase of tannase concentration, the flavor value of the emblica puree gradually increased, reaching a maximum value of 5.80 at 0.10%, and there was no significant difference between 0.10% and 0.20%, indicating that the effect of adding tannase after 0.10% on improving the astringency and aftertaste of the emblica puree was not obvious. The flavonoid content decreased with the increase of tannase concentration, reaching a minimum of 26.40 mg / mL at 0.15%, and its downward trend was significant at 0% to 0.05%, indicating that the addition of tannase would reduce the flavonoid content in the emblica puree; there was no significant difference in VC content between 0% and 1.0% tannase concentration, and it gradually decreased after 0.10%, indicating that too high tannase concentration would reduce the VC content in the emblica puree. This experiment shows that different concentrations of tannase treatment have a significant effect on the retention of nutrients in Phyllanthus emblica. Taking all factors into consideration, the best tannase treatment concentration for Phyllanthus emblica puree should be 0.1%.

[0133] Table 11 Effect of tannin concentration on emblica puree

[0134]

[0135] The test method for condensed tannins is as follows: take 0.5 ml of Xiangpin extract and add it into a 10 ml stoppered tube, then add 5 ml of n-butanol hydrochloric acid (95:5) solution, seal the tube, bathe in 95°C hot water for 2 hours, and measure the absorbance at 545 nm.

[0136] The total tannin test method is as follows: take 5g of emblica pulp or peel, add 80% MeOH to grind in a mortar, then centrifuge the homogenate at 5000 rpm for 10min; add 80% MeOH to the lower precipitate and repeat the centrifugation process, combine the two supernatants to make a volume of 50mL. Draw 1mL of sample treatment solution and dilute it to a 10mL volumetric flask, draw 1mL of dilution into a 10mL colorimetric tube, add 1mL of Folin phenol reagent and 2mL of 15% Na2CO3. Add water to dilute to 10mL and react at 50℃ for 30min. Finally, measure the wavelength at 765nm and judge the concentration based on the standard curve of tannic acid.

[0137] By adding different concentrations of tannase, the flavor value, total tannin content, and condensed tannin content of the olive puree were measured after treatment at 40°C for 120 minutes. The results are shown in Table 12. As can be seen from Table 12, the flavor value of the olive puree treated with 0.1% tannase is the highest, and the corresponding total tannin content is also the lowest among all treatments. Therefore, the optimal tannase treatment concentration for olives is also 0.1%.

[0138] Table 12 Effect of tannase concentration on olive puree

[0139]

[0140] Experimental Example 7 Effects of Tanninase Treatment at Different Time on Various Indexes of Phyllanthus emblica

[0141] After adding 0.1% tannase and treating at 40°C for different time periods, the flavor value, polyphenol content, flavonoid content and VC content of the emblica puree were measured. The results are shown in Table 13.

[0142] As shown in Table 13, with the extension of tannin treatment time, the flavor value of the emblica puree gradually increased, reaching a maximum of 5.65 at 120 min and dropping to 5.10 at 150 min. The reason may be that the treatment time is too long, resulting in the decomposition of the astringent tannin, and the gallic acid, catechins and other substances are recombined into tannin; the polyphenol content shows a trend of first decreasing and then increasing, reaching a minimum of 5.51 mg / mL at 60 min, and there is no significant difference after 120 min, indicating that the best time for tannin enzymolysis of emblica puree is 60-120 min; the flavonoids content reaches a maximum of 28.53 mg / mL at 60 and 90 min, which is significantly higher than other treatment times. It can be seen that tannin enzymolysis for 60-90 min can better prevent the loss of flavonoids in emblica puree; there is no significant difference in VC content between 30 and 120 min, and the treatment time of 150 min is significantly lower than that of 30 min, indicating that too long tannin treatment time will also have a certain impact on VC content. Taking all factors into consideration, the optimal time for tannase treatment is 120 min.

[0143] Table 13 Effect of tannin treatment time on emblica puree

[0144]

[0145] After adding 0.1% tannase and treating at 40°C for different time periods, the flavor value, total tannin content, and condensed tannin content of the olive puree were measured. The test method was the same as that of Experimental Example 6. The results are shown in Table 14. As can be seen from Table 14, the flavor value of the olive puree was higher when the tannase treatment time was 90 and 120 min. There was no significant difference in the flavor value of the olive puree when the tannase treatment was 90 min and 120 min. Considering the simultaneous treatment with Phyllanthus emblica, the tannase treatment time should be 120 min.

[0146] Table 14 Effect of tannase treatment time on olive puree

[0147]

[0148] Example 8 Effect of Tannin Treatment Temperature on Flavor and Quality Indexes of Phyllanthus emblica Juice Puree

[0149] After adding 0.1% tannase and treating at different temperatures for 120 minutes, the flavor value, polyphenol content, flavonoid content and VC content of the emblica juice were measured. The results are shown in Table 15. As shown in Table 15, with the increase of tannase treatment temperature, the flavor value of emblica juice gradually increased, reaching a maximum value of 5.80 at 50°C, among which the difference between 40 and 60°C was not significant, indicating that the astringency of the emblica juice at 50°C was low, the aftertaste was strong, and the overall acceptability was high; the polyphenol content showed an upward trend in the range of 20 to 50°C, with a maximum of 6.09 mg / mL at 50°C, and after 60°C, the tannase was inactivated due to the high temperature, resulting in a weakened effect; the flavonoid content reached a maximum of 27.31 mg / mL at 50°C, and the flavonoid content at other treatment temperatures was slightly different. The VC content decreased with the increase of the enzymatic hydrolysis temperature. When the tannase treatment temperature was 50℃, the flavor value was significantly higher than that of other treatment temperatures, and the tannase treatment temperature of 50℃ could better improve the flavor of the emblica puree and retain its nutritional components.

[0150] Table 15 Effect of tannin treatment temperature on emblica pulp

[0151]

[0152]

[0153] After adding 0.1% tannase and treating at different temperatures for 120 minutes, the flavor value, total tannin content, and condensed tannin content of the olive puree were measured. The test method was the same as that of Experimental Example 6, and the results are shown in Table 16. As can be seen from Table 16, when the tannase treatment temperature was 50°C, the flavor value of the olive puree was the highest. Therefore, the optimal tannase treatment temperature for olives is 50°C.

[0154] Table 16 Effect of tannase treatment temperature on olive puree

[0155]

[0156] Experimental Example 9 Effect of blanching time on polyphenol oxidase activity in Phyllanthus emblica

[0157] During the processing of Phyllanthus emblica, polyphenol oxidase (PPO) fully contacts anthocyanins and other phenolic substances, catalyzing the oxidation reaction of phenolic substances, resulting in browning of the juice. Heat treatment can inactivate polyphenol oxidase and prevent the occurrence of browning. As shown in Table 17, after blanching for 10 seconds, the activity of polyphenol oxidase in Phyllanthus emblica fruit has been greatly weakened. After blanching for 20 seconds, the activity of polyphenol oxidase in Phyllanthus emblica fruit is further reduced. Figure 1It can be seen intuitively that after 20 seconds of blanching, the activity of polyphenol oxidase tends to be stable, and the enzyme activity does not decrease significantly if the blanching time is extended. Considering the time cost, the blanching treatment of emblica fruit should be selected for 10-20 seconds, and the best effect is the blanching treatment for 20 seconds.

[0158] Table 17 Determination of polyphenol oxidase activity of emblica fruit treated with different blanching

[0159]

[0160]

[0161] Experimental Example 10 Effect of adding different weight portions of emblica powder on sensory scores of emblica lozenges

[0162] Adjust the amount of amla powder added in the amla lozenge formula, and then measure its sensory score. The results can be seen from Table 18 that in terms of taste, the amla lozenges with 15 to 25 parts by weight of amla powder added have a higher sensory score of more than 90 points. In terms of aroma, the amla lozenges with 15, 30, and 35 parts by weight of amla powder added have higher aroma scores. In terms of color, the amount added and the score are quasi-normally distributed, and the amla lozenges with 15 parts by weight of amla powder have the highest color score. In terms of taste, the more amla powder is added, the more the taste score tends to decrease, and the treatment with 5 parts by weight of amla powder has the highest taste score. The final sensory score is obtained through weighted analysis. Figure 2 As shown, when the amount of emblica powder added was 15 to 25 parts by weight, the score was higher.

[0163] Table 18 Sensory scores of Phyllanthus emblica tablets with different weight portions of Phyllanthus emblica powder

[0164]

[0165] Experimental Example 11 Effect of adding different weight portions of olive powder on sensory scores of Phyllanthus emblica tablets

[0166] The amount of olive powder added in the formula of the Phyllanthus amla lozenges was adjusted, and then the sensory score was determined. The results are shown in Table 19. In terms of taste, the Phyllanthus amla lozenges with 14, 18, and 22 parts by weight of olive powder had higher taste scores, above 90 points; the best treatment was the addition of 18 parts by weight of olive powder, with a taste score of 92.8. In terms of aroma, the Phyllanthus amla lozenges with 18 and 22 parts by weight of olive powder had higher aroma scores, and the best treatment was the addition of 22 parts by weight of olive powder, with an aroma score of 90.8. In terms of color, different amounts of olive powder added had little effect on the color score, and the Phyllanthus amla lozenges with 6, 10, and 18 parts by weight of olive powder had the highest color score. Finally, in terms of taste, the taste score was higher when the addition amount was 18-22, and the highest taste sensory score was the treatment with 18 parts by weight of olive powder. The final sensory score was obtained through weighted analysis. The results are as follows Figure 3 As shown, when the addition amount of olive powder is 18-22 parts by weight, the final sensory score is higher.

[0167] Table 19 Sensory scores of Phyllanthus emblica tablets with different weight portions of olive powder

[0168]

[0169] Experimental Example 12 Sensory evaluation of Phyllanthus emblica lozenges with different amounts of Phyllanthus emblica concentrate added

[0170] The amount of amla concentrate added in the amla lozenge formula was adjusted, and then the sensory score was determined. The results are shown in Table 20. In terms of taste, the amount of amla concentrate added and the score showed a quasi-normal distribution. When the amount of amla concentrate added was 6%, 8%, and 10%, the amla lozenge taste score was higher, and when the amla concentrate added was 8%, the amla lozenge taste score was the highest. In terms of aroma, the amla lozenges with amla concentrate added at 8%, 10%, and 12% had higher aroma scores, and the highest addition was 10%, with a sensory score of 92.8. In terms of color, the amla lozenges had the highest color score when the amla concentrate added was 8%. In terms of taste, the taste scores were higher when the amla concentrate added was 6%, 8%, and 10%, and the highest taste score was when 8% amla concentrate was added. The final sensory score was obtained through weighted analysis. The results are shown in Table 20. Figure 4 As shown in the figure, with the increase of the amount of emblica concentrate added, the sensory score also increased, and the sensory score reached the highest value when 8% emblica concentrate was added, and then the score decreased. Therefore, 8% emblica concentrate was selected as the optimal solution.

[0171] Table 20 Sensory evaluation of Phyllanthus emblica lozenges with different amounts of Phyllanthus emblica concentrate added

[0172]

[0173]

[0174] The above embodiments are preferred implementation modes of the present invention, but the implementation modes of the present invention are not limited to the above embodiments. Any other changes, modifications, substitutions, combinations, and simplifications that do not deviate from the spirit and principles of the present invention should be equivalent replacement methods and are included in the protection scope of the present invention.

Claims

1. A sweet throat-soothing, mellow and smooth Phyllanthus emblica lozenge, characterized in that: The invention comprises mixed ingredients and emblica concentrated juice in a weight ratio of 100:(4-12); the mixed ingredients comprise 15-35 parts by weight of emblica powder, 10-26 parts by weight of olive powder and 41-78 parts by weight of tablet auxiliary materials.

2. The sweet throat-soothing, mellow and smooth Phyllanthus emblica lozenge according to claim 1, characterized in that: The mixed ingredients include 15 to 25 parts by weight of emblica powder, 14 to 22 parts by weight of olive powder, and 46 to 68 parts by weight of tablet auxiliary materials. The weight ratio of the mixed ingredients to the emblica concentrated juice is 100:(6 to 10).

3. The sweet throat-soothing, mellow and smooth Phyllanthus emblica lozenge according to claim 1 or 2, characterized in that: The preparation methods of the emblica powder and the olive powder are the same, specifically: (1) pulping fresh emblica emblica or olive fruit, adding tannase and treating at 30-60° C. for 60-150 minutes to obtain raw pulp; (2) drying the emblica puree or olive puree and then ultrafine grinding to obtain emblica fine powder or olive fine powder respectively; (3) expanding the emblica powder or olive powder to obtain emblica powder or olive powder; The emblica concentrated juice is obtained by concentrating the emblica pulp obtained in the above step (1).

4. The sweet throat-soothing, mellow and smooth Phyllanthus emblica lozenge according to claim 3, characterized in that: In step (1), the fresh emblica emblica or olive fruit is washed, blanched, pitted, sliced ​​and then pulped; the blanching temperature is 90-100° C. and the processing time is 20-50 seconds.

5. The sweet throat-soothing, mellow and smooth Phyllanthus emblica lozenge according to claim 3, characterized in that: The added amount of tannase in step (1) is 0.05% to 0.2%, and the enzyme activity of tannase is 200 to 500 U / g.

6. The sweet throat-soothing, mellow and smooth Phyllanthus emblica lozenge according to claim 3, characterized in that: The tannase treatment time in step (1) is 90 to 120 minutes.

7. The sweet throat-soothing, mellow and smooth Phyllanthus emblica lozenge according to claim 3, characterized in that: The ultrafine grinding treatment in step (2) is carried out for 1 to 3 minutes, and the obtained powder particle size is ≤200 mesh and the fiber particle size is ≤50 μm.

8. The sweet throat-soothing, mellow and smooth Phyllanthus emblica lozenge according to claim 3, characterized in that: The puffing treatment in step (3) is extrusion puffing, and the process parameters are screw speed of 20-25 Hz, feed speed of 15-20 Hz, barrel end temperature of 140-180° C., and the water solubility of the obtained powder particles is ≥50%.

9. The sweet throat-soothing, mellow and smooth Phyllanthus emblica lozenge according to claim 3, characterized in that: The soluble solid content of the emblica concentrated juice is 30-50%.

10. The sweet throat-soothing, mellow and smooth Phyllanthus emblica lozenge according to any one of claims 3 to 9, characterized in that: Prepared by a method comprising the following steps: S1. The emblica powder, olive powder, and other lozenge excipients except the lubricant are fully mixed to obtain a mixed ingredient; S2. Spray the mixed ingredients according to the ratio of emblica concentrate and granulate; S3. Add lubricant and mix thoroughly for tableting.

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