Preserved plum powder tabletting candy produced by directly tabletting complete powder, and preparation method

A technology for tableting candy and full powder, which is applied in the fields of confectionary, application, confectionary industry, etc. It can solve the problems of unsuitable powder, poor fluidity and compressibility, etc., and achieve improved powder characteristics, uniform shape and composition Consistent, improved overall powder properties

Inactive Publication Date: 2013-04-24
SOUTH CHINA AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] The present invention, through the addition of auxiliary materials and the allocation of proportions, improves the overall powder properties of plum powder on the one hand, overcomes the problem that plum powder powder has poor fluidity and compressibility, and is not suitable for direct tableting of powder; on the other hand It also takes into account the flavor quality of the pressed candy

Method used

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  • Preserved plum powder tabletting candy produced by directly tabletting complete powder, and preparation method
  • Preserved plum powder tabletting candy produced by directly tabletting complete powder, and preparation method
  • Preserved plum powder tabletting candy produced by directly tabletting complete powder, and preparation method

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] In this example, the plum fruit powder compressed tablet candy is prepared from the following raw materials by weight percentage: plum fruit powder 5.00%; pregelatinized starch 5.00%; microcrystalline cellulose 9.00%; mannitol 25.00%; lactose 22.00%; Glucose 22.00%; Menthol 9.00%; Magnesium Stearate 2%; Citric Acid and Malic Acid 0.3% each, Acesulfame K and Sucralose 0.2% each

[0030] The preparation method follows the steps below:

[0031] (1) Pretreatment: pass the plum fruit powder, pregelatinized starch, microcrystalline cellulose, mannitol, glucose, lactose, flavoring agent and magnesium stearate through an 80-mesh sieve, and set aside;

[0032] (2) Pre-mixing: Weigh the plum fruit powder, pregelatinized starch, microcrystalline cellulose, mannitol, glucose and lactose to mix the formula, then weigh the flavoring agent in the formula, add it to the mixer for pre-mixing ;

[0033] (3) Total blending: adding magnesium stearate to the premixed material for mixing; ...

Embodiment 2

[0038] In this example, the plum fruit powder tablet candy is prepared from the following raw materials by weight percentage: plum fruit powder 5.00%; pregelatinized starch 10%; microcrystalline cellulose 10%; mannitol 21.00% lactose 21.00%; glucose 21.00%; menthol 9.00%; magnesium stearate 2%; 0.3% each of citric acid and malic acid, 0.2% each of acesulfame potassium and sucralose

[0039] The preparation method follows the steps below:

[0040] (1) Pretreatment: pass the plum fruit powder, pregelatinized starch, microcrystalline cellulose, mannitol, glucose, lactose, flavoring agent and magnesium stearate through a 100-mesh sieve, and set aside;

[0041] (2) Pre-mixing: Weigh the plum fruit powder, pregelatinized starch, microcrystalline cellulose, mannitol, glucose and lactose to mix the formula, then weigh the flavoring agent in the formula, add it to the mixer for pre-mixing ;

[0042] (3) Total blending: adding magnesium stearate to the premixed material for mixing;

...

Embodiment 3

[0047] In this example, the plum fruit powder compressed tablet candy is prepared from the following raw materials by weight percentage: plum fruit powder 4.00%; pregelatinized starch 12.00%; microcrystalline cellulose 5.00%; mannitol 21.50%; lactose 21.50%; Glucose 24.00%; Menthol 9.00%; Magnesium Stearate 2%; Citric Acid and Malic Acid 0.3% each, Acesulfame K and Sucralose 0.2% each

[0048] The preparation method follows the steps below:

[0049] (1) Pretreatment: pass the plum fruit powder, pregelatinized starch, microcrystalline cellulose, mannitol, glucose, lactose, flavoring agent and magnesium stearate through a 90-mesh sieve, and set aside;

[0050](2) Pre-mixing: Weigh the plum fruit powder, pregelatinized starch, microcrystalline cellulose, mannitol, glucose and lactose to mix the formula, then weigh the flavoring agent in the formula, add it to the mixer for pre-mixing ;

[0051] (3) Total blending: adding magnesium stearate to the premixed material for mixing; ...

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Abstract

The invention discloses a preserved plum powder tabletting candy produced by directly tabletting complete powder, and a preparation method. The preserved plum powder tabletting candy is prepared from the following ingredients by weight: 4-10% of preserved plum powder, 5-12% of retrogradation starch, 5-15% of microcrystalline cellulose, 20-30% of mannitol, 18-25% of glucose, 15-25% of lactose, 2% of magnesium stearate and 10% of corrigent. The finished preserved plum is harmony in taste, tender in sour and sweet and sufficient in cooling feeling. Through addition of various additives and regulation in ratios, the characteristics of the powder are improved after the additives are uniformly mixed with the preserved plum powder, and the overall flowability, the compressibility and the shaping capability of the powder meet the requirements on direct powder tabletting; and the preserved plum powder tabletting candy mainly has the characteristics that a complete powder direct tabletting process is adopted, and simplicity, rapidness and convenience are obtained.

Description

technical field [0001] The invention belongs to the technical field of food processing, in particular to a whole powder direct tableting method to produce plum fruit powder tableted candy and a preparation method thereof. Background technique [0002] Greengage has the functions of purifying blood, strengthening liver, regulating intestines, soothing intestines and stomach, promoting digestion, increasing appetite, eliminating fatigue, anti-aging, sterilizing and improving cardiovascular function. [0003] Greengage fruit is not suitable for fresh consumption because of its acidity, and is basically used for processing. Traditional green plum processing is mainly salted, preserved and preserved fruits, in addition to plum wine products, smoked products, and plum vinegar. Preserved fruits are traditionally processed fruits and vegetables with local characteristics in southern my country. Huamei is one of the leading products of preserved fruit. It uses high-quality fresh gre...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G3/48A23G3/42A23G3/36A23G3/50
Inventor 黄苇刘源
Owner SOUTH CHINA AGRI UNIV
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