CN110367425A - A kind of micro- effervescent tablet of Rosa roxburghii Tratt vitamin C and preparation method thereof - Google Patents
A kind of micro- effervescent tablet of Rosa roxburghii Tratt vitamin C and preparation method thereof Download PDFInfo
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- CN110367425A CN110367425A CN201910554571.2A CN201910554571A CN110367425A CN 110367425 A CN110367425 A CN 110367425A CN 201910554571 A CN201910554571 A CN 201910554571A CN 110367425 A CN110367425 A CN 110367425A
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- CN
- China
- Prior art keywords
- parts
- micro
- effervescent tablet
- rosa roxburghii
- roxburghii tratt
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- 239000007938 effervescent tablet Substances 0.000 title claims abstract description 33
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 title claims abstract description 31
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- 235000019154 vitamin C Nutrition 0.000 title claims abstract description 31
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Classifications
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- A—HUMAN NECESSITIES
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- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/385—Concentrates of non-alcoholic beverages
- A23L2/39—Dry compositions
- A23L2/395—Dry compositions in a particular shape or form
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/40—Effervescence-generating compositions
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/16—Inorganic salts, minerals or trace elements
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
- A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
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Abstract
The present invention relates to food technology fields, to solve the problems, such as conventional vitamin C food formulation single variety, provide a kind of micro- effervescent tablet of Rosa roxburghii Tratt vitamin C, it is grouped as by the group of following parts by weight: 120~200 parts of Ribes burejense powder, 350~450 parts of resistant dextrin, 12~20 parts of ferric pyrophosphate, 900~1000 parts of sodium bicarbonate, 400~500 parts of anhydrous citric acid, 2800~3800 parts of maltitol, 500~1000 parts of fragrant citrus powder, 10~12 parts of steviol glycoside, 38~45 parts of orange flavor, 45~50 parts of magnesium stearate.The micro- effervescent tablet of Rosa roxburghii Tratt vitamin C of the invention is rich in VC, iron and dietary fiber, has effects that prevent disease, sucks safety and has both interest, has a vast market foreground；By the way of directly carrying out tabletting, has the advantages that time-saving energy-saving, simple process, effervesce tablet stability can be increased to avoid contacting with water.
Description
Technical field
The present invention relates to food technology fields more particularly to a kind of micro- effervescent tablet of Rosa roxburghii Tratt vitamin C and preparation method thereof.
Background technique
With the continuous improvement of quality of life, people's lives theory and life style are all changing, to outside itself
The concern and investment of looks and inherent health are all being promoted, and Chinese Consumer's health worry investigation result show, skin appearance with mention
High immunity has risen to the 4th and the 6th of Chinese's health worry respectively, and people also increasingly manage the understanding of health
Property.
It is well known that vitamin C is a kind of particularly potent antioxidant, has and capture free oxygen radical, vat black
Pigment, the effect for promoting collagen synthesis can effectively strengthen the ability of skin confrontation solarization injury.In addition, also with
Lower section face has outstanding role: promoting the biosynthesis of ossein, conducive to the faster healing of tissue trauma mouth；Prevent gum from going out
Blood promotes the growth of tooth and bone, prevents gum bleeding；Promote the metabolism of tyrosine and tryptophan in amino acid, extends flesh
Body life time；Enhance human body to the anti-stress ability and immunity of external environment；Improve iron, the utilization of calcium and folic acid and fat and
The metabolism of lipoid prevents cardiovascular disease；Dermal melanin calmness is reduced, to reduce blackspot and freckle, makes whitening skin.
Effervescent tablet is a kind of newer pharmaceutical dosage form, different from conventional tablet, and effervescent tablet utilizes organic acid and basic carbonate
(hydrogen) reactant salt does gas-producing disintegrant, is placed in water, occurs immediately effervesce reaction, generates and discharge a large amount of carbon dioxide gas
Body, shape is as boiled, therefore named effervescent tablet." a kind of vitamin C collagen compound effervescent tablet and its preparation are disclosed in Chinese patent literature
Method ", application publication number are CN 103656627A, and the vitamin C collagen compound effervescent tablet component of the invention is natural, matches
Science, carrying is convenient to take, safe and reliable, it is obvious to dissolve rapid-action, anti-aging, beautifying face and moistering lotion effect, still, the system of the product
Agent is effervescent tablet, and containing gas-producing disintegrant and a large amount of sodium bicarbonate, the bulk gas generated after being soaked is exactly that sodium bicarbonate produces
Raw, after dry clothes mouth containing effervescent tablet, effervescent tablet can generate great amount of carbon dioxide gas under one's belt, gently then lead to digestive discomfort, draw
Flatulence is played, heavy then will lead to human body death by suffocation, there are security risks.
Summary of the invention
The present invention in order to overcome the problems, such as conventional vitamin C food formulation single variety, provide it is a kind of rich in VC, iron and
Resistant dextrin has effects that prevent disease, sucks safety and have both the micro- effervescent tablet of Rosa roxburghii Tratt vitamin C of interest.
The present invention also provides a kind of preparation method of micro- effervescent tablet of Rosa roxburghii Tratt vitamin C, this method directly carries out tabletting, tool
There are time-saving energy-saving, simple process, can be to avoid contacting with water and increasing effervesce tablet stability the advantages of.
To achieve the goals above, the invention adopts the following technical scheme:
A kind of micro- effervescent tablet of Rosa roxburghii Tratt vitamin C, is grouped as by the group of following parts by weight: 120~200 parts of Ribes burejense powder, resistant dextrin
350~450 parts, 12~20 parts of ferric pyrophosphate, 900~1000 parts of sodium bicarbonate, 400~500 parts of anhydrous citric acid, maltitol
2800~3800 parts, 500~1000 parts of fragrant citrus powder, 10~12 parts of steviol glycoside, 38~45 parts of orange flavor, magnesium stearate 45~
50 parts.
The dosage form of Rosa roxburghii Tratt Nutrition of Vitamin C food is creatively designed as " micro- effervescent tablet " by the present invention, and micro- effervescent tablet is
By control tablet in soda acid than make its in the oral cavity can with a kind of novel form of slow release bubble, be different from conventional tablet and
The effervescent tablet of wide spectrum, will not a large amount of bubbles of abrupt release, therefore suck safety, have both interest.
The present invention is to be subject to multiple auxiliary materials with Ribes burejense powder, resistant dextrin, ferric pyrophosphate for main Effect raw material, prepares and adds
Rosa roxburghii Tratt Nutrition of Vitamin C food made of work.Rosa roxburghii Tratt is rich in vitamin C, and content is 2200mg in every 1 hectogram pulp, compares apple
It is 500 times high, it is 100 times higher than citrus, it is 10 times higher than Kiwi berry, it is known as the title of " king of Victoria C ".In addition, Rosa roxburghii Tratt is also rich in super oxygen
Compound mutase (SOD), flavones, vitamin E, citrin, carrotene etc. are the hat of wild fruit.Ferric pyrophosphate is as food
The outstanding feature of product irony nutrition fortifier includes that iron-content is high, and up to 24~30%, strengthen at low cost；Color is shallower, does not have
Iron taste, it is applied widely；It is highly-safe, stomach is stimulated smaller, had no adverse reaction and side effect；Property is stablized, and height is resistant to
Temperature itself is not easy to be oxidized, and absorbability is good, and bioavailability is high.Resistant dextrin is a kind of important low molecule aqueous soluble dietary
Fiber, dissolubility is high, viscosity is low, sugariness is low, free from extraneous odour, and digestion tolerance is strong, has a variety of physiological actions of dietary fiber.It is anti-
Property dextrin can improve human body intestinal canal flora composition, absorb harmful intestinal tract substance, it is slow to help to prevent such as hypertension, diabetes
Property disease.
Vitamin C can influence absorption of the iron in enteron aisle, not only iron be promoted to absorb, moreover it is possible to which blocking or reversing has iron absorption
The inhibiting effect of tannic acid in the substance of inhibiting effect such as carbonate, phosphate, fibre composition and tealeaves.If VC in blood
Contents level decline, then the uptake of iron is reduced.Because small intestinal cell can only absorb Fe2+, and VC can promote Fe3+Turn
It is changed to Fe2+.In addition, VC has an effect on iron in the intracorporal distribution of people, if VC contents level reduces in blood, dimension life in vivo will lead to
The utilization rate of plain metabolic disorder, iron reduces.VC can accelerate ferritin to discharge iron, and VC lacks the deposition that can lead to iron, makes storage iron
It is not easy to be mobilized utilization.
Rosa roxburghii Tratt is rich in a variety of nutrition such as superoxide dismutase (SOD), flavones, vitamin E, citrin, carrotene
Element, resistant dextrin can promote intestinal beneficial bacterium proliferation, conditioning intestinal environment, the utilization rate of the above nutrient in vivo can be improved,
Promote absorption of the body to microelements such as iron simultaneously.
For microvesicle rises mouthfeel, the dosage of sodium bicarbonate and citric acid is very crucial, and dosage is very few, will lead to effervesce sense
It is extremely weak, there is no notable difference with common buccal tablet；Dosage is excessively high, then bubble release acutely, has security risk, and lead to tablet
Water imbibition improve, influence tablet stability.Anhydrous citric acid and sodium bicarbonate all have certain hygroscopicity, and the two is producing
Generation carbon dioxide gas can be reacted after moisture absorption in the process, is reduced so as to cause bubble release when finished product mouth containing, influences mouthfeel, and
Resistant dextrin has certain water imbibition, properly increases the dosage of resistant dextrin except can also can be relieved acid in addition to complementary diets fiber
The hygroscopicity of alkali.Relatively almost, the stream of material can be improved in magnesium stearate to mobility in tableting processes for Ribes burejense powder and fragrant citrus powder
Dynamic property, but its dosage is related with mouthfeel with tabletting coefficient, and dosage is very few, and the influence to material fluidity is not obvious, dosage mistake
It is more, then it is too strong to will lead to finished powder sense.
Preferably, being grouped as by the group of following parts by weight: 150 parts of Ribes burejense powder, 400 parts of resistant dextrin, ferric pyrophosphate 18
Part, 950 parts of sodium bicarbonate, 450 parts of anhydrous citric acid, 3183 parts of maltitol, 600 parts of fragrant citrus powder, 11 parts of steviol glycoside, sweet orange
40 parts of essence, 50 parts of magnesium stearate.
Preferably, being grouped as by the group of following parts by weight: 180 parts of Ribes burejense powder, 400 parts of resistant dextrin, ferric pyrophosphate 18
Part, 1000 parts of sodium bicarbonate, 430 parts of anhydrous citric acid, 3500 parts of maltitol, 500 parts of fragrant citrus powder, 12 parts of steviol glycoside, sweet tea
40 parts of orange essence, 50 parts of magnesium stearate.
Preferably, being grouped as by the group of following parts by weight: 120 parts of Ribes burejense powder, 400 parts of resistant dextrin, ferric pyrophosphate 18
Part, 900 parts of sodium bicarbonate, 430 parts of anhydrous citric acid, 2800 parts of maltitol, 800 parts of fragrant citrus powder, 10 parts of steviol glycoside, sweet orange
40 parts of essence, 50 parts of magnesium stearate.
A kind of preparation method of the micro- effervescent tablet of Rosa roxburghii Tratt vitamin C, according to said ratio, by sodium bicarbonate, anhydrous citric acid,
Maltitol, Ribes burejense powder, resistant dextrin, ferric pyrophosphate, fragrant citrus powder, steviol glycoside, orange flavor and magnesium stearate are uniformly mixed
Afterwards, tabletting is up to the micro- effervescent tablet of Rosa roxburghii Tratt vitamin C.
Preferably, before mixing first 60 meshes will be crossed after sodium bicarbonate and anhydrous citric acid drying.
Preferably, maltitol is first crossed 40 meshes before mixing.
Above-mentioned mesh number is controlled, feed particles are fine and smooth uniformly, are convenient for tabletting, and be conducive to promote mouthfeel.
Preferably, principal pressure control is in 16~23KN in tableting processes.Principal pressure is associated with the hardness of final products,
Principal pressure is too small, will lead to that finished product hardness is too low, and friability is unqualified, had not only influenced appearance but also had influenced mouthfeel；Principal pressure is excessive, meeting
Lead to finished product excessive high hardness, acid-base reaction is slack-off when mouth containing, and bubble generates extremely weak, influences microvesicle mouthfeel.
Preferably, environment humid control is below 30% in preparation process.Ambient humidity has weight to the stability of product
Big to influence, humidity is excessively high to will lead to anhydrous citric acid and sodium bicarbonate antedating response, influences finished product stability.
Therefore, the invention has the following beneficial effects:
(1) the micro- effervescent tablet of Rosa roxburghii Tratt vitamin C of the invention is rich in VC, iron and dietary fiber, has effects that prevent disease, mouth containing
Safety and interest is had both, had a vast market foreground；
(2) by the way of direct tablet compressing, there is time-saving energy-saving, simple process, can increase microvesicle to avoid being contacted with water and rise
The advantages of tablet stability.
Specific embodiment
Below by specific embodiment, the technical solutions of the present invention will be further described.
In the present invention, if not refering in particular to, all devices and raw material is commercially available or the industry is common are following
Method in embodiment is unless otherwise instructed conventional method in that art.
Embodiment 1
(1) each raw material for standby: Ribes burejense powder 150g, resistant dextrin 400g, ferric pyrophosphate 18g, carbonic acid are weighed according to the formula in table 1
Hydrogen sodium 950g, anhydrous citric acid 450g, maltitol 3183g, fragrant citrus powder 600g, steviol glycoside 11g, orange flavor 40g are stearic
Sour magnesium 50g；
(2) 60 meshes will be crossed after sodium bicarbonate and anhydrous citric acid drying, maltitol crosses 40 meshes；
(3) be sieved after sodium bicarbonate, anhydrous citric acid, maltitol and Ribes burejense powder, resistant dextrin, ferric pyrophosphate, fragrant citrus powder,
Steviol glycoside, orange flavor, magnesium stearate, are poured into material-compound tank, are mixed in three-dimensional mixer, machine rotational speed 30rpm, mixing
30min；
(4) it takes mixed raw material to carry out tabletting on tablet press machine, principal pressure 18KN, revolving speed 15rpm is set, and adjustment loading is extremely
Required slice weight, tabletting obtain the micro- effervescent tablet of Rosa roxburghii Tratt vitamin C；
Ambient humidity is below 30% in period control workshop.
Embodiment 2
Embodiment 2 the difference from embodiment 1 is that, in tableting processes principal pressure control in 16KN, the complete phase of remaining process conditions
Together.
Embodiment 3
Embodiment 3 the difference from embodiment 1 is that, principal pressure controls 23KN in tableting processes, remaining process conditions is identical.
Embodiment 4-7
Embodiment 4-7 the difference from embodiment 1 is that, the content of recipe ingredient is different, referring in particular to table 1, remaining process conditions
It is identical.
Comparative example 1-2
Comparative example 1-2 the difference from embodiment 1 is that, the content of anhydrous citric acid and sodium bicarbonate is different in recipe ingredient, tool
For body referring to table 1, remaining process conditions is identical.
Comparative example 3
Comparative example 3 the difference from embodiment 1 is that, principal pressure controls 13KN in tableting processes, remaining process conditions is identical.
Comparative example 4
Comparative example 4 the difference from embodiment 1 is that, principal pressure controls 30KN in tableting processes, remaining process conditions is identical.
Comparative example 5
Comparative example 5 the difference from embodiment 1 is that, in formula do not contain resistant dextrin.
The formula table of 1. embodiment 1 of table, 4-7 and comparative example 1-4
The properties of product table of table 2. embodiment 1-7 and comparative example 1-5
| Number | VC content | Dietary fiber content | Iron content | Hardness | Water content | Microvesicle rises mouthfeel |
| Embodiment 1 | 6.5mg/g | 12mg/g | 0.4mg/g | 18kg/mm2 | 1.2% | Normally |
| Embodiment 2 | 6.5mg/g | 12mg/g | 0.4mg/g | 15kg/mm2 | 1.3% | By force |
| Embodiment 3 | 6.5mg/g | 12mg/g | 0.4mg/g | 21kg/mm2 | 1.2% | It is weak |
| Embodiment 4 | 7.8mg/g | 12mg/g | 0.4mg/g | 19kg/mm2 | 1.2% | It is slightly strong |
| Embodiment 5 | 5.2mg/g | 12mg/g | 0.4mg/g | 17.5kg/mm2 | 1.2% | It is slightly weak |
| Embodiment 6 | 8.7mg/g | 10.5mg/g | 0.45mg/g | 16kg/mm2 | 1.2% | Normally |
| Embodiment 7 | 7.0mg/g | 13.5mg/g | 0.27mg/g | 17kg/mm2 | 1.2% | It is slightly strong |
| Comparative example 1 | 6.5mg/g | 12mg/g | 0.4mg/g | 17kg/mm2 | 1.1% | Nothing |
| Comparative example 2 | 6.5mg/g | 12mg/g | 0.4mg/g | 16.5kg/mm2 | 1.0% | Nothing |
| Comparative example 3 | 6.5mg/g | 12mg/g | 0.4mg/g | 12kg/mm2 | 1.5% | By force |
| Comparative example 4 | 6.5mg/g | 12mg/g | 0.4mg/g | 25kg/mm2 | 1.1% | It is extremely weak |
| Comparative example 5 | 6.5mg/g | 0.5mg/g | 0.4mg/g | 16.5kg/mm2 | 1.6% | It is weak |
By comparing embodiment 1 and comparative example 3,4 as can be seen that pressure rises mouth to product microvesicle it can be seen from Tables 1 and 2
Sense is affected, hypotony, causes acid-base reaction too fast, and effervesce sense becomes strong, and mouthfeel is not lasting enough, and pressure is excessive, leads to acid
Alkali reacted slowly, and bubble generation speed is too low, and microvesicle rises mouthfeel and dies down；It can be seen by comparing embodiment 1 and comparative example 1,2
Out, formula of the invention is an entirety, and the content of component influences very big, change sodium bicarbonate or anhydrous lemon on properties of product
The dosage of acid, can directly affect bubble yield, so that seriously affecting microvesicle rises mouthfeel.
The foregoing is merely presently preferred embodiments of the present invention, is not intended to limit the present invention in any form, and is not surpassing
There are also other variations and modifications under the premise of technical solution documented by claim out.
Claims (9)
1. a kind of micro- effervescent tablet of Rosa roxburghii Tratt vitamin C, which is characterized in that be grouped as by the group of following parts by weight: Ribes burejense powder 120~
200 parts, 350~450 parts of resistant dextrin, 12~20 parts of ferric pyrophosphate, 900~1000 parts of sodium bicarbonate, anhydrous citric acid 400~
500 parts, 2800~3800 parts of maltitol, 500~1000 parts of fragrant citrus powder, 10~12 parts of steviol glycoside, orange flavor 38~45
Part, 45~50 parts of magnesium stearate.
2. the micro- effervescent tablet of Rosa roxburghii Tratt vitamin C according to claim 1, which is characterized in that be grouped by the group of following parts by weight
At: 150 parts of Ribes burejense powder, 400 parts of resistant dextrin, 18 parts of ferric pyrophosphate, 950 parts of sodium bicarbonate, 450 parts of anhydrous citric acid, malt
3183 parts of sugar alcohol, 600 parts of fragrant citrus powder, 11 parts of steviol glycoside, 40 parts of orange flavor, 50 parts of magnesium stearate.
3. the micro- effervescent tablet of Rosa roxburghii Tratt vitamin C according to claim 1, which is characterized in that be grouped by the group of following parts by weight
At: 180 parts of Ribes burejense powder, 400 parts of resistant dextrin, 18 parts of ferric pyrophosphate, 1000 parts of sodium bicarbonate, 430 parts of anhydrous citric acid, malt
3500 parts of sugar alcohol, 500 parts of fragrant citrus powder, 12 parts of steviol glycoside, 40 parts of orange flavor, 50 parts of magnesium stearate.
4. the micro- effervescent tablet of Rosa roxburghii Tratt vitamin C according to claim 1, which is characterized in that be grouped by the group of following parts by weight
At: 120 parts of Ribes burejense powder, 400 parts of resistant dextrin, 18 parts of ferric pyrophosphate, 900 parts of sodium bicarbonate, 430 parts of anhydrous citric acid, malt
2800 parts of sugar alcohol, 800 parts of fragrant citrus powder, 10 parts of steviol glycoside, 40 parts of orange flavor, 50 parts of magnesium stearate.
5. a kind of preparation method of the micro- effervescent tablet of Rosa roxburghii Tratt vitamin C as described in claim 1-4 is any, which is characterized in that press
According to said ratio, by sodium bicarbonate, anhydrous citric acid, maltitol, Ribes burejense powder, resistant dextrin, ferric pyrophosphate, fragrant citrus powder, sweet tea
After mixing, tabletting is up to the micro- effervescent tablet of Rosa roxburghii Tratt vitamin C for synanthrin glycosides, orange flavor and magnesium stearate.
6. the preparation method of the micro- effervescent tablet of Rosa roxburghii Tratt vitamin C according to claim 5, which is characterized in that before mixing, first
60 meshes will be crossed after sodium bicarbonate and anhydrous citric acid drying.
7. the preparation method of the micro- effervescent tablet of Rosa roxburghii Tratt vitamin C according to claim 5, which is characterized in that before mixing, first
Maltitol is crossed into 40 meshes.
8. the preparation method of the micro- effervescent tablet of Rosa roxburghii Tratt vitamin C according to claim 5, which is characterized in that in tableting processes
Principal pressure is controlled in 16~23 KN.
9. the preparation method of the micro- effervescent tablet of Rosa roxburghii Tratt vitamin C according to claim 5, which is characterized in that in preparation process
Ambient humidity controls below 30%.
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Application publication date: 20191025 |