Preparation method of Rosa laevigata effervescent tablets

Abstract

The application discloses a preparation method of Rosa laevigata Michx effervescent tablets, and comprises the following specific steps: S1, preparing Rosa laevigata Michx extract dry powder; S2, single factor test: taking 2.5 g of the effervescent tablet as a standard, and through single factor test and orthogonal optimization test, the optimal formula of the Rosa laevigata Michx effervescent tablet is explored; S3, proportioning optimization orthogonal test: the test selects four factors of the Rosa laevigata Michx extract dry powder, a sweetening agent, an effervescent agent and mannitol, and according to the suitable data obtained from the previous single factor experiment, three levels of each factor are set to carry out orthogonal test; after evaluating the solution according to the indexes of soup color, aroma, presence or absence of precipitate, solution PH value, disintegration time and taste, the optimal formula is determined; S4, determining the proportioning amount; S5, blending: blending according to the proportioning amount; S6, tabletting; the preparation method of the Rosa laevigata Michx effervescent tablet has the natural fragrance and delicate taste of the Rosa laevigata Michx fruit, and has the functions of nutrition and health care.

Description

Technical Field

[0001] This invention relates to the field of effervescent tablet preparation technology, and in particular to a method for preparing Rosa laevigata effervescent tablets. Background Technology

[0002] Effervescent tablets are a novel type of tablet that contains sodium bicarbonate and organic acids and has been developed and applied abroad in recent years. The difference between them and ordinary tablets lies in the presence of an effervescent disintegrant. When an effervescent tablet is placed in drinking water, the effervescent disintegrant immediately generates a large number of bubbles (carbon dioxide), causing the tablet to rapidly disintegrate and dissolve. Sometimes, the bubbles generated during disintegration also cause the tablet to tumble in the water, further accelerating its disintegration and dissolution.

[0003] The fruit of the Rosa laevigata has a unique flavor, with a subtle honey-like aroma, and is extremely nutritious, possessing both medicinal and culinary uses. It has been recorded in my country since ancient times for medicinal purposes and is a commonly used traditional Chinese medicine. Li Shizhen's classic work, *Compendium of Materia Medica*, states: "It is sour, astringent, neutral, and non-toxic; it mainly treats diarrhea, stops frequent urination, and astringes semen; long-term use makes one more resistant to cold, lightens the body, nourishes blood and replenishes essence, with remarkable effects." As a superior medicinal product, the Rosa laevigata fruit is sweet and fragrant, possessing effects such as strengthening the kidneys and astringing the intestines, reducing urination and stopping diarrhea, antibacterial properties, lowering blood lipids, and improving gastrointestinal function.

[0004] Currently, the main products researched and developed for Rosa laevigata are pure fruit juice beverages, compound fruit juice beverages, lactic acid beverages, effervescent beverages in plastic bags, fruit vinegar, and fruit wine. However, effervescent tablets of Rosa laevigata have not yet been developed. Therefore, we need to consider how to combine Rosa laevigata with effervescent tablets to achieve both nutritional and health benefits. Summary of the Invention

[0005] This invention discloses a method for preparing Rosa laevigata effervescent tablets, aiming to solve the technical problem of how to combine Rosa laevigata with effervescent tablets to achieve nutritional and health care functions.

[0006] To achieve the above objectives, the present invention adopts the following technical solution:

[0007] A method for preparing Rosa laevigata effervescent tablets includes the following specific steps:

[0008] S1: Preparation of Rosa laevigata extract powder;

[0009] S2: Single-factor experiment: Using the standard that each effervescent tablet weighs 2.5g and disintegrates in 100ml of water, the optimal formulation of Rosa laevigata effervescent tablets was explored through single-factor experiment and orthogonal optimization experiment;

[0010] S3: Orthogonal Experiment for Formula Optimization: The experiment selected four factors: dry powder of Rosa laevigata extract, sweetener, effervescent agent, and mannitol. Based on the appropriate data obtained from the previous single-factor experiments, three levels were set for each factor to conduct an orthogonal experiment. The solution was evaluated and the optimized formula was determined after the soup color, aroma, presence or absence of precipitation, solution pH value, disintegration time, and taste were used as indicators.

[0011] S4: Determine the proportions;

[0012] S5: Preparation: Prepare according to the specified proportions;

[0013] S6: Tableting: Effervescent tablets are made using wet granulation;

[0014] S2 includes the following specific steps:

[0015] S21: Determination of main ingredient ratio: Using Rosa laevigata extract as the main ingredient for effervescent tablets, 70mg, 80mg, 90mg and 100mg of extract were added to each tablet, and 100ml of distilled water was added to each tablet. The solution was evaluated based on the color, aroma and presence of sediment to determine the most suitable addition ratio.

[0016] S22: Sweetener ratio test: Select protein sugar, glucose, xylitol and stevia and mix them with dry powder to dissolve. Test the taste to determine the appropriate content. Then conduct orthogonal experiments with different amounts and obtain the best ratio of sweeteners through sensory evaluation.

[0017] S23: Effervescent agent ratio test: Citric acid and tartaric acid (1:1) were selected as the acid source and sodium bicarbonate as the alkali source. 1g of acid was accurately weighed, including 0.5g of citric acid and 0.5g of tartaric acid, and reacted with 0.7g to 1.2g of sodium bicarbonate respectively. The pH value of the resulting solution was measured and the disintegration time was recorded.

[0018] S4 includes the following specific steps:

[0019] S41: Experiment on the addition amount of Rosa laevigata extract: Optimization experiment was carried out using 70mg, 80mg and 90mg of Rosa laevigata extract;

[0020] S42: Determination of sweetener ratio: Based on experimental results, the following ratios were used: 0.08g protein sugar, 0.02g glucose, 0.15g xylitol, and 0.05g stevia.

[0021] S43: Determination of effervescent agent formulation results: When the amount of sodium bicarbonate is between 0.9g and 1.2g, the pH value meets the physicochemical indicators of tea beverages (pH: 5.0 to 7.0). Considering the disintegration time, the ratio of acid source to sodium bicarbonate is ideal when it is between 1:0.9 and 1.1. Optimization experiments were conducted at three levels: 1:0.9, 1:1.0, and 1:1.1.

[0022] S44: Formula Optimization Design: The optimized formula is determined to be: Rosa laevigata extract 3.23%, sweetener 14.11%, tartaric acid 20.16%, citric acid 20.16%, sodium bicarbonate 36.29%, mannitol 6.05%;

[0023] S45: Sensory evaluation: The evaluation is conducted by assessing the gas, color, aroma, taste, and sweetness of the disintegrated product.

[0024] S1 includes the following specific steps:

[0025] S11: Processing of Rosa laevigata fruit: Place the collected Rosa laevigata fruit into a cleaning machine to remove the sepals and seeds, wash it, chop it simply, ventilate and dry it, then crush it in a pulverizer, pack it in a plastic box to avoid moisture absorption;

[0026] S12: Decoction: Weigh 500g of Rosa laevigata powder, put it into an electronically temperature-controlled heating mantle, and decoct it three times with 2000ml of distilled water, each time for 2 hours.

[0027] S13: Filtration and concentration: Combine the extracts and filter with gauze, filter while hot, and then concentrate the filtrate using a rotary evaporator;

[0028] S14: Low temperature preservation: Put the concentrate into a large centrifuge tube, seal it with sealing film, poke a small hole, and put it in an ultra-low temperature storage box for more than 24 hours.

[0029] S15: Vacuum drying: After removal, it is placed in a freeze dryer for vacuum drying, and finally the dry powder of Rosa laevigata extract is obtained.

[0030] Effervescent tablets developed using the natural components of Rosa laevigata fruit as the main ingredient possess the natural fragrance and delicate taste of Rosa laevigata fruit, while also offering nutritional and health benefits. They can be consumed year-round, with no side effects even after prolonged use. Furthermore, effervescent tablets can be selected in various situations, largely unrestricted by spatial conditions. Moreover, the production process of Rosa laevigata effervescent tablets is simple, with low production costs and no environmental pollution. These characteristics will bring significant social benefits. As a novel health food, Rosa laevigata effervescent tablets possess enormous market potential due to their positive social benefits.

[0031] In a preferred embodiment, the cleaning machine in S11 includes a cleaning box, and the cleaning box is provided with both a cleaning mechanism and a connecting mechanism. A waste discharge port is provided on one inner wall of the cleaning box. The cleaning mechanism includes a lead screw drive group, and an outer frame is movably connected to the lead screw drive group via a first slider.

[0032] Linear guide rails are provided on opposite sides of the outer frame, and a support frame is movably connected to the linear guide rails via a second slider. A hydraulic rod is fixedly connected to the support frame, and a pressure block is connected to the output end of the hydraulic rod.

[0033] The inner wall of the cleaning box is fixedly connected to a plate, and a partition is placed on the plate. Multiple drainage holes are equidistantly arranged on the partition, and multiple needles are equidistantly arranged at the top of the partition.

[0034] The bottom of the outer frame is fixedly connected to a mesh frame, and a filter screen is provided on the mesh frame. The filter screen is located between the partition and the pressure block.

[0035] The cleaning mechanism, driven by a screw drive assembly, pushes down a linear guide and a hydraulic rod, providing repeated kneading force. The needles rupture the skin of the rosehip, allowing the pit to detach from the pulp. After being rinsed with water, the pit passes through a drain hole and falls to the bottom of the cleaning box. Simultaneously, the kneading action also detaches the sepals from the pulp. This structure enables automatic pitting, cleaning, and sepal removal, reducing the difficulty of fruit processing and effectively improving work efficiency.

[0036] In a preferred embodiment, the connecting mechanism includes an outer support shell, and multiple limiting frames are equidistantly arranged inside the outer support shell. Support rods are inserted through the multiple limiting frames, and screws are fixedly connected to the top ends of the support rods. Nuts are fixedly connected to the inner wall of the top end of the outer support shell.

[0037] The screw is engaged in the nut, and a torque handle is connected to the top of the screw. The bottom of the support rod is connected to a hinge through a movable connecting frame, and a connecting rod is hinged to one end of the hinge. The bottom end of the connecting rod is hinged to one end of the bracket.

[0038] The center of the bracket is movably connected to the inner wall of the outer support shell via a pivot. The bottom inner wall of the outer support shell is provided with a second slot, through which the bracket passes. The inner walls on both sides of the partition are respectively provided with first slots, through which the outer support shell passes.

[0039] With the connection mechanism in place, the hanging rack can be changed from vertical to horizontal during the pressing down of the outer frame. This allows it to replace the mounting plate as the support for the bottom of the partition. When the screw drive group moves the outer frame upward, it can simultaneously move the partition and the fruit upward, making it easier to pick up the washed fruit.

[0040] As shown above, a method for preparing Rosa laevigata effervescent tablets includes the following specific steps: S1: Preparing Rosa laevigata extract powder; S2: Single-factor experiment: using the standard of 2.5g of each effervescent tablet disintegrating in 100ml of water, the optimal formulation of Rosa laevigata effervescent tablets is explored through single-factor experiments and orthogonal optimization experiments; S3: Orthogonal experiment for ratio optimization: four factors are selected: Rosa laevigata extract powder, sweetener, effervescent agent, and mannitol. Based on the appropriate data obtained from the previous single-factor experiments, three levels are set for each factor in the orthogonal experiment. The solution is evaluated based on indicators such as soup color, aroma, presence or absence of precipitation, solution pH value, disintegration time, and taste to determine the optimized formulation; S4: Determining the ratio; S5: Blending. S6: Tableting: Effervescent tablets are prepared according to the specified proportions; S2 includes the following specific steps: S21: Determination of main ingredient ratio: Using Rosa laevigata extract as the main ingredient for studying effervescent tablets, 70mg, 80mg, 90mg, and 100mg of extract were added to each tablet, and 100ml of distilled water was added to each tablet. The solution was evaluated based on the color, aroma, and presence or absence of sediment to determine the most suitable addition ratio; S22: Sweetener ratio test: Protein sugar, glucose, xylitol, and stevia were mixed and dissolved with the dry powder respectively, and the taste was tested to determine the appropriate content. Orthogonal experiments were then conducted with different amounts, and the optimal ratio of sweeteners was obtained through sensory evaluation. S23: Effervescent agent formulation test: Citric acid and tartaric acid (1:1) were selected as the acid source, and sodium bicarbonate was selected as the alkali source. 1g of accurately weighed acid, including 0.5g each of citric acid and tartaric acid, was reacted with 0.7g to 1.2g of sodium bicarbonate, and the pH value of the resulting solution was measured and the disintegration time was recorded. S4 includes the following specific steps: S41: Rosehip extract addition experiment: 70mg, 80mg, and 90mg of Rosehip extract were selected for optimization experiments; S42: Sweetener formulation result determination: Based on the experimental results, 0.08g of protein sugar, 0.02g of glucose, 0.15g of xylitol, and 0.05g of stevia were used; S43: Effervescent agent formulation result determination. Determination: When the amount of sodium bicarbonate is between 0.9g and 1.2g, the pH value meets the physicochemical indicators of tea beverages (pH: 5.0-7.0). Considering the disintegration time, the ratio of acid source to sodium bicarbonate is ideally between 1:0.9 and 1.1. Optimization experiments were conducted at three levels: 1:0.9, 1:1.0, and 1:1.1. S44: Formula optimization design: The optimized formula is determined to be: Rosa laevigata extract 3.23%, sweetener 14.11%, tartaric acid 20.16%, citric acid 20.16%, sodium bicarbonate 36.29%, and mannitol 6.05%. S45: Sensory evaluation: Evaluation was conducted on the gas, color, aroma, taste, and sweetness after disintegration. The method for preparing Rosa laevigata effervescent tablets provided by this invention combines the natural fragrance and delicate taste of Rosa laevigata fruit with nutritional and health-promoting functions. Attached Figure Description

[0041] Figure 1 This is a flowchart of a method for preparing Rosa laevigata effervescent tablets proposed in this invention.

[0042] Figure 2 This is a schematic diagram of the overall structure of the cleaning machine used in the preparation method of Rosa laevigata effervescent tablets proposed in this invention.

[0043] Figure 3 This is a schematic diagram of the internal structure of a cleaning machine used in the preparation method of Rosa laevigata effervescent tablets proposed in this invention.

[0044] Figure 4 This is a schematic diagram of the disassembled structure of a cleaning machine for the preparation method of Rosa laevigata effervescent tablets proposed in this invention.

[0045] Figure 5 This is a schematic diagram of the connecting mechanism structure of a method for preparing Rosa laevigata effervescent tablets proposed in this invention.

[0046] In the diagram: 1. Cleaning box; 2. Cleaning mechanism; 3. Connecting mechanism; 4. Waste outlet; 201. Screw drive assembly; 202. First slider; 203. Outer frame; 204. Linear guide rail; 205. Second slider; 206. Support frame; 207. Hydraulic rod; 208. Plate; 209. Drain hole; 210. Needle; 211. Filter screen; 212. Mesh frame; 213. Pressure block; 214. Partition; 301. First slot; 302. Twist handle; 303. Nut; 304. Screw; 305. Support rod; 306. Outer support shell; 307. Limiting frame; 308. Movable connecting frame; 309. Hinge; 310. Second slot; 311. Support shaft; 312. Connecting rod; 313. Hanger. Detailed Implementation

[0047] The technical solutions of the present invention will be clearly and completely described below with reference to the accompanying drawings of the embodiments of the present invention. Obviously, the described embodiments are only some embodiments of the present invention, and not all embodiments.

[0048] The method for preparing Rosa laevigata effervescent tablets disclosed in this invention is mainly applied to the preparation of effervescent tablets.

[0049] Reference Figure 1 A method for preparing Rosa laevigata effervescent tablets includes the following specific steps:

[0050] S1: Preparation of Rosa laevigata extract powder;

[0051] S2: Single-factor experiment: Using the standard that each effervescent tablet weighs 2.5g and disintegrates in 100ml of water, the optimal formulation of Rosa laevigata effervescent tablets was explored through single-factor experiment and orthogonal optimization experiment;

[0052] S3: Orthogonal Experiment for Formula Optimization: The experiment selected four factors: dry powder of Rosa laevigata extract, sweetener, effervescent agent, and mannitol. Based on the appropriate data obtained from the previous single-factor experiments, three levels were set for each factor to conduct an orthogonal experiment. The solution was evaluated and the optimized formula was determined after the soup color, aroma, presence or absence of precipitation, solution pH value, disintegration time, and taste were used as indicators.

[0053] S4: Determine the proportions;

[0054] S5: Preparation: Prepare according to the specified proportions;

[0055] S6: Tableting: Effervescent tablets are made using wet granulation;

[0056] S2 includes the following specific steps:

[0057] S21: Determination of main ingredient ratio: Using Rosa laevigata extract as the main ingredient for effervescent tablets, 70mg, 80mg, 90mg and 100mg of extract were added to each tablet, and 100ml of distilled water was added to each tablet. The solution was evaluated based on the color, aroma and presence of sediment to determine the most suitable addition ratio.

[0058] S22: Sweetener ratio test: Select protein sugar, glucose, xylitol and stevia and mix them with dry powder to dissolve. Test the taste to determine the appropriate content. Then conduct orthogonal experiments with different amounts and obtain the best ratio of sweeteners through sensory evaluation.

[0059] S23: Effervescent agent ratio test: Citric acid and tartaric acid (1:1) were selected as the acid source and sodium bicarbonate as the alkali source. 1g of acid was accurately weighed, including 0.5g of citric acid and 0.5g of tartaric acid, and reacted with 0.7g to 1.2g of sodium bicarbonate respectively. The pH value of the resulting solution was measured and the disintegration time was recorded.

[0060] S4 includes the following specific steps:

[0061] S41: Experiment on the addition amount of Rosa laevigata extract: Optimization experiment was carried out using 70mg, 80mg and 90mg of Rosa laevigata extract;

[0062] S42: Determination of sweetener ratio: Based on experimental results, the following ratios were used: 0.08g protein sugar, 0.02g glucose, 0.15g xylitol, and 0.05g stevia.

[0063] S43: Determination of effervescent agent formulation results: When the amount of sodium bicarbonate is between 0.9g and 1.2g, the pH value meets the physicochemical indicators of tea beverages (pH: 5.0 to 7.0). Considering the disintegration time, the ratio of acid source to sodium bicarbonate is ideal when it is between 1:0.9 and 1.1. Optimization experiments were conducted at three levels: 1:0.9, 1:1.0, and 1:1.1.

[0064] S44: Formula Optimization Design: The optimized formula is determined to be: Rosa laevigata extract 3.23%, sweetener 14.11%, tartaric acid 20.16%, citric acid 20.16%, sodium bicarbonate 36.29%, mannitol 6.05%;

[0065] S45: Sensory Evaluation: The evaluation assesses the gas, color, aroma, taste, and sweetness after disintegration. Effervescent tablets developed using the natural components of Rosa laevigata fruit as the main ingredient possess the natural fragrance and delicate taste of Rosa laevigata fruit, while also offering nutritional and health benefits. They can be consumed year-round, with no side effects even with prolonged use. Furthermore, effervescent tablets can be selected in various situations, largely unrestricted by spatial conditions. The production process of Rosa laevigata effervescent tablets is simple, with low production costs, and does not cause environmental pollution. These characteristics will bring significant social benefits. As a novel health food, Rosa laevigata effervescent tablets possess enormous market potential due to their positive social benefits.

[0066] Reference Figure 1 In a preferred embodiment, S1 includes the following specific steps:

[0067] S11: Processing of Rosa laevigata fruit: Place the collected Rosa laevigata fruit into a cleaning machine to remove the sepals and seeds, wash it, chop it simply, ventilate and dry it, then crush it in a pulverizer, pack it in a plastic box to avoid moisture absorption;

[0068] S12: Decoction: Weigh 500g of Rosa laevigata powder, put it into an electronically temperature-controlled heating mantle, and decoct it three times with 2000ml of distilled water, each time for 2 hours.

[0069] S13: Filtration and concentration: Combine the extracts and filter with gauze, filter while hot, and then concentrate the filtrate using a rotary evaporator;

[0070] S14: Low temperature preservation: Put the concentrate into a large centrifuge tube, seal it with sealing film, poke a small hole, and put it in an ultra-low temperature storage box for more than 24 hours.

[0071] S15: Vacuum drying: After removal, it is placed in a freeze dryer for vacuum drying, and finally the dry powder of Rosa laevigata extract is obtained.

[0072] Reference Figure 2 and Figure 3 In a preferred embodiment, the cleaning machine in S11 includes a cleaning box 1, and the cleaning box 1 is provided with a cleaning mechanism 2 and a connecting mechanism 3. A waste discharge port 4 is provided on one inner wall of the cleaning box 1. The cleaning mechanism 2 includes a lead screw drive assembly 201, and an outer frame 203 is movably connected to the lead screw drive assembly 201 through a first slider 202.

[0073] Reference Figure 3 and Figure 4 In a preferred embodiment, linear guide rails 204 are respectively provided on opposite sides of the outer frame 203, and a support frame 206 is movably connected to the linear guide rails 204 via a second slider 205. A hydraulic rod 207 is fixedly connected to the support frame 206, and a pressure block 213 is connected to the output end of the hydraulic rod 207.

[0074] Reference Figure 3 and Figure 4 In a preferred embodiment, a mounting plate 208 is fixedly connected to the inner wall of the cleaning box 1, and a partition 214 is placed on the mounting plate 208. Multiple drain holes 209 are equidistantly arranged on the partition 214, and multiple needles 210 are equidistantly arranged at the top of the partition 214.

[0075] Reference Figure 3 and Figure 4 In a preferred embodiment, a mesh frame 212 is fixedly connected to the bottom of the outer frame 203, and a filter screen 211 is provided on the mesh frame 212. The filter screen 211 is located between the partition 214 and the pressing block 213. In the cleaning mechanism 2, the linear guide rail 204 and the hydraulic rod 207 are driven down by the screw drive group 201 to press against the top of the rosehip placed on the top of the partition 214. Under the action of the linear guide rail 204, a repeated kneading force is provided. Through the setting of the needle 210, the skin of the rosehip can be broken. Since the rosehip is placed in water, and the broken rosehip is kneaded, the pit of the rosehip can be separated from the pulp. After being rinsed by water, it falls through the drain hole 209 to the bottom of the cleaning box 1. At the same time, the sepals can also be separated from the pulp through kneading. Under this structure, the automatic pitting, automatic cleaning and automatic removal of sepals of the fruit can be realized, which reduces the difficulty of fruit processing and effectively improves work efficiency.

[0076] Reference Figure 5 In a preferred embodiment, the connecting mechanism 3 includes an outer support shell 306, and a plurality of limiting frames 307 are equidistantly arranged inside the outer support shell 306. A support rod 305 is inserted inside the plurality of limiting frames 307, and a screw 304 is fixedly connected to the top end of the support rod 305. A nut 303 is fixedly connected to the inner wall of the top end of the outer support shell 306.

[0077] Reference Figure 5 In a preferred embodiment, the screw 304 is engaged with the nut 303, and the top end of the screw 304 is connected to the handle 302. The bottom end of the support rod 305 is connected to the hinge 309 through the movable connecting frame 308, and one end of the hinge 309 is hinged to the connecting rod 312. The bottom end of the connecting rod 312 is hinged to one end of the hanger 313.

[0078] Reference Figure 5In a preferred embodiment, the center of the hanger 313 is movably connected to the inner wall of the outer support shell 306 via a support shaft 311. The bottom inner wall of the outer support shell 306 is provided with a second slot 310, through which the hanger 313 passes. The inner walls on both sides of the partition 214 are respectively provided with first slots 301, through which the outer support shell 306 passes. During the downward pressing of the outer frame 203, the outer support shell 306 passes through the first slots 301 and is driven into a vertical state. The hanging bracket 313 is located at the bottom of the partition 214. After cleaning, by turning the handle 302, the support rod 305 can be moved down through the screw 304. The connecting rod 312 presses down one end of the hanging bracket 313, changing the hanging bracket 313 from vertical to horizontal. This can replace the board 208 as the support at the bottom of the partition 214. When the screw drive group 201 moves the outer frame 203 up, the partition 214 and the fruit can be moved up simultaneously, making it easier to pick up the washed fruit.

[0079] Example:

[0080] The experiment added 70mg, 80mg, 90mg, and 100mg of extract respectively, and injected 100ml of distilled water into each. The solution was evaluated based on the color, aroma, and presence or absence of precipitation to determine the most suitable addition ratio.

[0081] Rosehip extract is rich in nutrients and health-promoting components, possessing the health benefits of lowering blood sugar and blood lipids. Therefore, the chosen sweetener should be as low in calories as possible, while also having a good taste and not affecting the flavor of the beverage. This experiment selected protein sugar, glucose, xylitol, and stevia, which were separately mixed and dissolved with dry powders. The taste was tested to determine the appropriate content. Then, orthogonal experiments were conducted with different amounts to obtain the optimal ratio of sweeteners through sensory evaluation. The levels of factors in the orthogonal experiment are shown in Table 2.1.

[0082] Table 2.1 Levels of Sweetener Factors (Unit: g)

[0083] 123 0.060.080.10 0.010.020.03 0.050.100.15 0.050.100.15

[0084] The experiment selected four factors: Rosa laevigata extract powder, sweetener, effervescent agent, and mannitol. Based on the appropriate data obtained from the previous single-factor experiments, three levels were set for each factor to conduct an orthogonal experiment. The solution was evaluated based on indicators such as soup color, aroma, presence or absence of precipitation, solution pH value, disintegration time, and taste to determine the optimized formula. The factor levels are shown in Table 2.2.

[0085] Table 2.2 Main Formulation Factor Level Table (Unit: (g))

[0086] 123 0.070.080.09 0.250.300.35 1.902.002.10 0.100.150.20

[0087] The evaluation results of the addition amount of Rosa laevigata extract powder are shown in Table 3.1. The more Rosa laevigata powder added, the darker the soup color and the stronger the aroma. However, with the increase of Rosa laevigata powder, the sediment at the bottom of the cup also increases, and the clarity deteriorates. Therefore, considering the overall soup color, aroma, and clarity, 70mg to 90mg per 100ml of water is appropriate. Optimization experiments can be conducted using 70mg, 80mg, and 90mg.

[0088] Table 3.1 Evaluation results of the dosage of Rosa laevigata extract powder

[0089] 0.070.080.090.10 70808486 70768084 90867065

[0090] After sensory evaluation, the experimental results are shown in Table 3.2. According to the range R, the order of influence of each factor on the scoring index is: D>C>A>B, that is, stevia>xylitol>protein sugar>glucose. The optimal formula is the 5th experiment A2B2C3D1.

[0091] Table 3.2 Results of orthogonal experiments on sweeteners

[0092] 123456789K1K2K3k1k2k3R 11122233325.225.624.88.4008.5338.2670.266 12312312324.825.525.38.2678.5008.4330.233 12323131224.625.425.68.2008.4678.5330.333 12331223125.925.624.18.6338.5338.0330.600 8.38.78.28.19.08.58.47.88.6T=75.6X=8.4

[0093] Based on the experimental results, the following formula was used: 0.08g of protein sugar, 0.02g of glucose, 0.15g of xylitol, and 0.05g of stevia. In this formula, xylitol is the main component, exhibiting good biological stability and hygroscopicity, and does not cause a rise in blood glucose levels, but its sweetness is relatively low. Protein sugar has a high sweetness, but its sweetness is not very pure. Glucose has high nutritional value, but its sweetness is poor, and its proportion in the formula is relatively small. Stevia has a pure, refreshing, and lingering sweetness, used to correct the sweetness of protein sugar and glucose, and it also has a low calorie value, good safety, and good stability.

[0094] The results of the effervescent agent formulation test are shown in Table 3.3. As can be seen from the table, the effervescence was good and the dissolution time was short. When the amount of sodium bicarbonate was 0.9g to 1.2g, the pH value met the physicochemical indicators of tea beverages (pH: 5.0 to 7.0). Considering the disintegration time, the ratio of acid source to sodium bicarbonate was ideal when it was between 1:0.9 and 1.1. Three levels of 1:0.9, 1:1.0, and 1:1.1 were set for optimization test.

[0095] Table 3.3 Effervescent agent formulation results

[0096] 123456 111111 0.70.80.91.01.11.2 2.42.21.92.12.32.7 4.214.585.075.345.766.31

[0097] The optimization design factors for the formulation are shown in Table 2.2, and the review results are shown in Table 3.4. Based on the range R-value, the order of influence of each factor on the scoring index is: C>B>A>D. This means that the effervescent agent has the greatest impact on the overall formulation, followed by sweeteners, while the least influential factors are Rosa laevigata extract powder and the filler mannitol. This indicates that the acid-to-base ratio in the effervescent agent is the core factor determining the quality of the effervescent tablets, and the proportion of sweeteners also plays an important role.

[0098] The optimal formula was found in the sixth experiment, A2B3C1D2, which consisted of 0.08g of Rosa laevigata extract powder, 0.35g of sweetener, 1.90g of effervescent agent, and 0.15g of mannitol. Since the effervescent tablets in this experiment were designed to dissolve one tablet (2.48±0.20)g in 100ml of water, the percentages of the formula were: Rosa laevigata extract 3.23%, sweetener 14.11%, tartaric acid 20.16%, citric acid 20.16%, sodium bicarbonate 36.29%, and mannitol 6.05%.

[0099] Table 3.4 Results of orthogonal experiments for formulation optimization design

[0100] 123456789K1K2K3k1k2k3R 11122233324.124.723.18.038.237.700.53 12312312322.224.725.07.408.238.330.93 12323131225.522.523.98.507.507.971.00 12331223124.124.323.58.038.107.830.27 8.07.98.27.08.59.27.28.37.6T=71.9X=7.988

[0101] Sensory evaluation

[0102] One effervescent tablet weighs (2.48±0.20) g (0.08 g of Rosa laevigata extract powder, 0.35 g of sweetener, 1.90 g of effervescent agent, and 0.15 g of mannitol). When dissolved in 100 ml of distilled water, it rapidly disintegrates and produces a large amount of gas. It is brownish-yellow in color, has a light aroma, a mild taste, moderate sweetness, and good clarity.

[0103] The above description is only a preferred embodiment of the present invention, but the scope of protection of the present invention is not limited thereto. Any equivalent substitutions or modifications made by those skilled in the art within the scope of the technology disclosed in the present invention, based on the technical solution and inventive concept of the present invention, should be covered within the scope of protection of the present invention.

Claims

1. A method for preparing Rosa laevigata effervescent tablets, characterized in that, The specific steps include the following: S1: Preparation of Rosa laevigata extract powder; S2: Single-factor experiment: Using the standard that each effervescent tablet weighs 2.5g and disintegrates in 100ml of water, the optimal formulation of Rosa laevigata effervescent tablets was explored through single-factor experiment and orthogonal optimization experiment; S3: Orthogonal Experiment for Formula Optimization: The experiment selected four factors: dry powder of Rosa laevigata extract, sweetener, effervescent agent, and mannitol. Based on the appropriate data obtained from the previous single-factor experiments, three levels were set for each factor to conduct an orthogonal experiment. The solution was evaluated and the optimized formula was determined after the soup color, aroma, presence or absence of precipitation, solution pH value, disintegration time, and taste were used as indicators. S4: Determine the proportions; S5: Preparation: Prepare according to the specified proportions; S6: Tableting: Effervescent tablets are made using wet granulation; S2 includes the following specific steps: S21: Determination of main ingredient ratio: Using Rosa laevigata extract as the main ingredient for effervescent tablets, 70mg, 80mg, 90mg and 100mg of extract were added to each tablet, and 100ml of distilled water was added to each tablet. The solution was evaluated based on the color, aroma and presence of sediment to determine the most suitable addition ratio. S22: Sweetener ratio test: Select protein sugar, glucose, xylitol and stevia and mix them with dry powder to dissolve. Test the taste to determine the appropriate content. Then conduct orthogonal experiments with different amounts and obtain the best ratio of sweeteners through sensory evaluation. S23: Effervescent agent ratio test: Citric acid and tartaric acid (1:1) were selected as the acid source and sodium bicarbonate as the alkali source. 1g of acid was accurately weighed, including 0.5g of citric acid and 0.5g of tartaric acid, and reacted with 0.7g to 1.2g of sodium bicarbonate respectively. The pH value of the resulting solution was measured and the disintegration time was recorded. S4 includes the following specific steps: S41: Experiment on the addition amount of Rosa laevigata extract: Optimization experiment was carried out using 70mg, 80mg and 90mg of Rosa laevigata extract; S42: Determination of sweetener ratio: Based on experimental results, the following ratios were used: 0.08g protein sugar, 0.02g glucose, 0.15g xylitol, and 0.05g stevia. S43: Determination of effervescent agent formulation results: When the amount of sodium bicarbonate is between 0.9g and 1.2g, the pH value meets the physicochemical indicators of tea beverages (pH: 5.0 to 7.0). Considering the disintegration time, the ratio of acid source to sodium bicarbonate is ideal when it is between 1:0.9 and 1.

1. Optimization experiments were conducted at three levels: 1:0.9, 1:1.0, and 1:1.

1. S44: Formula Optimization Design: The optimized formula is determined to be: Rosa laevigata extract 3.23%, sweetener 14.11%, tartaric acid 20.16%, citric acid 20.16%, sodium bicarbonate 36.29%, mannitol 6.05%; S45: Sensory evaluation: The evaluation is conducted by assessing the gas, color, aroma, taste, and sweetness of the disintegrated product.

2. The method for preparing Rosa laevigata effervescent tablets according to claim 1, characterized in that, S1 includes the following specific steps: S11: Processing of Rosa laevigata fruit: Place the collected Rosa laevigata fruit into a cleaning machine to remove the sepals and seeds, wash it, chop it simply, ventilate and dry it, then crush it in a pulverizer, pack it in a plastic box to avoid moisture absorption; S12: Decoction: Weigh 500g of Rosa laevigata powder, put it into an electronically temperature-controlled heating mantle, and decoct it three times with 2000ml of distilled water, each time for 2 hours. S13: Filtration and concentration: Combine the extracts and filter with gauze, filter while hot, and then concentrate the filtrate using a rotary evaporator; S14: Low temperature preservation: Put the concentrate into a large centrifuge tube, seal it with sealing film, poke a small hole, and put it in an ultra-low temperature storage box for more than 24 hours. S15: Vacuum drying: After removal, it is placed in a freeze dryer for vacuum drying, and finally the dry powder of Rosa laevigata extract is obtained.

3. The method for preparing Rosa laevigata effervescent tablets according to claim 2, characterized in that, The cleaning machine in S11 includes a cleaning box (1), and the cleaning box (1) is provided with a cleaning mechanism (2) and a connecting mechanism (3). A waste discharge port (4) is provided on one side inner wall of the cleaning box (1). The cleaning mechanism (2) includes a screw drive group (201), and an outer frame (203) is movably connected to the screw drive group (201) through a first slider (202).

4. The method for preparing Rosa laevigata effervescent tablets according to claim 3, characterized in that, Linear guide rails (204) are respectively provided on opposite sides of the outer frame (203), and a support frame (206) is movably connected to the linear guide rails (204) via a second slider (205). A hydraulic rod (207) is fixedly connected to the support frame (206), and a pressure block (213) is connected to the output end of the hydraulic rod (207).

5. The method for preparing Rosa laevigata effervescent tablets according to claim 4, characterized in that, The inner wall of the cleaning box (1) is fixedly connected with a plate (208), and a partition (214) is placed on the plate (208). Multiple holes (209) are equidistantly arranged on the partition (214), and multiple needles (210) are equidistantly arranged on the top of the partition (214).

6. The method for preparing Rosa laevigata effervescent tablets according to claim 5, characterized in that, The bottom end of the outer frame (203) is fixedly connected to a mesh frame (212), and a filter screen (211) is provided on the mesh frame (212). The filter screen (211) is located between the partition (214) and the pressure block (213).

7. The method for preparing Rosa laevigata effervescent tablets according to claim 3, characterized in that, The connecting mechanism (3) includes an outer support shell (306), and multiple limiting frames (307) are equidistantly arranged inside the outer support shell (306). Support rods (305) are inserted inside the multiple limiting frames (307), and screws (304) are fixedly connected to the top of the support rods (305). Nuts (303) are fixedly connected to the inner wall of the top of the outer support shell (306).

8. The method for preparing Rosa laevigata effervescent tablets according to claim 7, characterized in that, The screw (304) is engaged in the nut (303), and the top end of the screw (304) is connected to a handle (302). The bottom end of the support rod (305) is connected to a hinge (309) through a movable connecting frame (308), and one end of the hinge (309) is hinged to a connecting rod (312). The bottom end of the connecting rod (312) is hinged to one end of the hanger (313).

9. The method for preparing Rosa laevigata effervescent tablets according to claim 8, characterized in that, The center of the bracket (313) is movably connected to the inner wall of the outer support shell (306) via a support shaft (311). The bottom inner wall of the outer support shell (306) is provided with a second slot (310), and the bracket (313) passes through the second slot (310). The inner walls on both sides of the partition (214) are respectively provided with a first slot (301), and the outer support shell (306) passes through the first slot (301).

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