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Material formula of olive microcapsule effervescent tablets and the preparing method thereof

A technology of olive microcapsules and effervescent tablets, which is applied in the food field, can solve the problems of easy degradation of active ingredients, high loss of nutrients, low commercial value, etc., and achieves the effects of effective biological activity, easy preservation, and reasonable raw material formula.

Inactive Publication Date: 2007-10-31
郑金营
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Because fresh olives are sour and astringent, the taste is poor, and the traditional pickling process of candied fruit loses a lot of nutrients, while the direct juice production of olives has problems such as easy precipitation, easy color change, and easy degradation of active ingredients, resulting in low commodity value.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] 1. Weigh each raw material according to the ratio

[0027] Olive microcapsule powder 450g, sorbitol 2300g, glycyrrhizin 15g, citric acid 490g, malic acid 340g, baking soda 670g, iso-Vc sodium 90g, acesulfame potassium 18g, aspartame 23g, polyethylene glycol 104g.

[0028] 2. All kinds of solid auxiliary materials are dried in an oven at 50-60°C, mixed and pulverized.

[0029] 3. After adding olive microcapsule powder, V-shape mixing, granulation and crushing.

[0030] 4. Add polyethylene glycol and water-soluble peppermint flavor V-type and mix well.

[0031] 5. Tablet pressing, sorting, and packaging at room temperature RH≤15% to obtain the product.

[0032] In the present invention, in order to increase mouthfeel and beautiful appearance, before drying the auxiliary materials, the sorbitol is colored with a coloring agent, and essence is added in V-type.

Embodiment 2

[0034] 1. Weigh each raw material according to the ratio

[0035] 30°Brix olive juice concentrate 1000g, sorbitol 2300g, glycyrrhizin 15g, citric acid 490g, malic acid 340g, baking soda 670g, sodium iso-Vc 90g, acesulfame potassium 18g, aspartame 23g, polyethylene glycol 104g.

[0036] 2. Take 15g of β-cyclodextrin, 120g of maltodextrin, 13.5g of gelatin, and 1.5g of sodium carboxymethyl cellulose, add it to the concentrated olive juice, stir and embed it at 40-50°C, and then vacuum concentrate to a paste , and mix evenly with sorbitol and other auxiliary materials except citric acid, malic acid and baking soda.

[0037] 3. Take the above-mentioned concentrated paste and divide it into two parts, one part is mixed with citric acid and malic acid to granulate and pulverize, and the other part is mixed with baking soda to granulate and pulverize.

[0038] 4. Mix the two parts of powder, add polyethylene glycol and water-soluble mint flavor V-type and mix well.

[0039] 6. Tab...

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PUM

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Abstract

The invention provides olive micro-capsule effervescent tablets and preparing process thereof, wherein the raw material comprises olive microcapsule powder or olive concentration liquid, sorbitol, glycyrrhizin, citric acid,malic acid, soda, sodium erythorbate, acesulfame potassium, aspartame, polyethylene glycol, lemon yellow, sunset yellow, sodium-copper chlorophyllin, and water-soluble peppermint perfume compound. The preparing process comprises the steps of performing olive microcapsule powder, drying the ingredients, mixing, disintegrating, stirring homogeneously, charging olive microcapsule powder into the adjuvant, mixing, palletizing, disintegrating, charging polyethylene glycol, mixing homogeneously, tabletting, sorting and finally packaging.

Description

technical field [0001] The invention relates to the field of food, in particular to a raw material formula of olive microcapsule effervescent tablet and a preparation method thereof. Background technique [0002] Olive is one of the dual-purpose fruits for medicine and food announced by the Ministry of Health. It contains protein, fat, carbohydrates, multivitamins and trace elements such as calcium, phosphorus and iron. Among them, the calcium content of fresh olives is among the best in the fruit family, with 204 mg of calcium per 100 grams of pulp, 20 times more than bananas, apples, persimmons, and peaches; vitamin C15-100 mg, 10 times that of apples, pears, peaches, etc. 5 times. Its value is not only reflected in nutrition, but more importantly, it also has extremely high medicinal value. Olive is a traditional Chinese medicinal material. Since ancient times, folks in Fujian and Taiwan have used olive as a good medicine for clearing away heat, detoxifying, and relievi...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A61K36/63A61K9/46A61K9/50A61P11/04A23L1/212A23L19/00
Inventor 刘清培王文果郑金营
Owner 郑金营
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