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Phyllanthus emblica tea effervescent tablet and preparation method thereof

An olive tea and effervescent tablet technology, applied in the field of food processing, can solve the problems of easy moisture absorption, uneven foam, easy degradation and inactivation of active substances, etc., and achieves the advantages of inhibiting moisture absorption, reasonable raw material formula, and scientific preparation technology. Effect

Active Publication Date: 2013-03-20
云南龙润茶业集团有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] Due to the existence of various technical problems such as easy moisture absorption of Yunnan olive extract, easy degradation and inactivation of active substances, easy combination with effervescent agents to form precipitation, and uneven foam, there is no related information about emblica or Yunnan olive tea effervescent tablets. technical reports

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] 1. Weigh each raw material according to the ratio (all use weight percentage)

[0021] 20% Yunnan olive essence powder, 30% rock sugar powder, 15% tartaric acid, 1% Puer tea powder, 25% baking soda, 1% sodium iso-Vc, 2% aspartame, 1% lemon essence, 2% sodium chloride , macrogol 3%.

[0022] 2. Various solid materials are dried separately in an oven at 40-50°C; the rest of the solid materials except tartaric acid and baking soda are divided into two parts (it can be equal to two parts, or can be divided into two parts at will, generally divided into roughly Two equal parts) were put into tartaric acid and baking soda respectively, poured into the mixer tank and stirred evenly to form acid powder and alkali powder;

[0023] 3. Granulate the acid powder and alkali mixed powder respectively, granulate, and dry at 40°C;

[0024] 4. Mix the granulated acid powder and alkali powder, then add polyethylene glycol and mix evenly;

[0025] 5. Tablet pressing at room temperature...

Embodiment 2

[0027] 1. Weigh each raw material according to the ratio

[0028] 25% Yunnan olive extract powder, 45% rock sugar powder, 10% tartaric acid, 5% Puer tea powder, 10% baking soda, 1% sodium iso-Vc, 0.5% aspartame, 1% lemon flavor, 0.5% sodium chloride , macrogol 2%.

[0029] The following steps are prepared according to the method of Example 1.

Embodiment 3

[0031] 1. Weigh each raw material according to the ratio

[0032] Yunnan olive essence powder 35%, rock sugar powder 35%, tartaric acid 12%, Puer tea powder 1%, baking soda 11%, sodium iso-Vc 1%, aspartame 1.3%, lemon essence 0.2%, sodium chloride 1.5% , macrogol 2%.

[0033] The following steps are prepared according to the method of Example 1.

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PUM

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Abstract

The invention discloses a phyllanthus emblica tea effervescent tablet and a preparation method thereof. The phyllanthus emblica tea effervescent tablet is prepared from the following raw materials in percentage by weight: 15 to 35 percent of phyllanthus emblica fine powder, 10 to 25 percent of tartaric acid, 10 to 25 percent of sodium bicarbonate, 1 to 10 percent of Pu'er tea powder, 30 to 45 percent of crystal sugar powder, 1 to 3 percent of sodium erythorbate, 0.5 to 2 percent of aspartame, 2 to 3 percent of polyethylene glycol, 0.2 to 1 percent of lemon essence and 0.5 to 2 percent of sodium chloride. The method for preparing the effervescent tablet comprises the following steps of: drying and crushing solid auxiliary materials, except the tartaric acid and sodium bicarbonate, into two parts except, respectively adding the crushed and dried tartaric acid and sodium bicarbonate, and uniformly stirring, pelletizing and drying the materials respectively; and adding the polyethylene glycol for uniform mixing, and tabletting, sorting and packaging so as to obtain the phyllanthus emblica tea effervescent tablet. The phyllanthus emblica tea effervescent tablet has the advantages of reasonable formula of raw materials, scientific preparation technology, low product calorie, and combination of functionality and appreciation, keeps the original unique flavor of the phyllanthus emblica, preserves the bioactivity and specific medicinal value of the phyllanthus emblica and radically solves the problem that the phyllanthus emblica and the preparation thereof have acidity, astringency, easy color change and easily degradable active ingredients.

Description

technical field [0001] The invention belongs to the technical field of food processing, and relates to a Yunnan olive tea effervescent tablet and a preparation method thereof. Background technique [0002] Yunnan olive, also known as Yunnan emblica, is the fruit of Euphorbiaceae Phyllanthus emblica, which is widely distributed in many provinces in southwest and southeast my country. As an important medicinal and edible plant resource, Yunnan olive has a very long history in traditional Chinese medicine systems such as Chinese herbal medicine and ethnic medicine, and has been included in the "Chinese Pharmacopoeia"; Yunnan olive juice has a unique flavor and rich nutrition , in addition to containing amino acids and trace elements, what is more important is its high Vc content, and due to the protection of flavonoids and tannins, the retention rate of Vc in Yunnan olives after processing is still as high as 72%, which is much higher than other olives. fruits and vegetables. ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/29A23L2/40A23L33/00
Inventor 焦家良宋普球陈光辉陈尧李岚赵江盛
Owner 云南龙润茶业集团有限公司