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Production method for crataegus pinnatifida bunge, kudzuvine root powder and aromatic vinegar lozenges

A production method, the technology of hawthorn, is applied in food preparation, food shaping, and the function of food ingredients, etc. It can solve the problems of lack of production technology, achieve the effect of smooth and beautiful surface, reduce cost and improve quality

Inactive Publication Date: 2014-11-05
JISHOU UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] Therefore, the concentrated hawthorn juice is mixed with Xiangxi original balsamic vinegar, arrowroot powder, glucose and water in a certain proportion, and then pressed into tablets to make a sweet and sour lozenge, which has the unique flavor of hawthorn, delicate and refreshing taste. It is convenient to eat, meets the taste and requirements of modern people, and has great market development potential, but there is no such product on the market at present, and there is also a lack of related production technology

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] (1) Preparation of concentrated hawthorn juice: select dried hawthorn slices free from pests and mildew, remove impurities, rinse with water, soak in water at room temperature for 11 hours, boil and maintain for 15 minutes to soften the fruit slices, and perform beating treatment. Then cool the hawthorn pulp to room temperature, add water until the ratio of material to liquid is 1:7.1, add pectinase with a total mass of 0.11% of the material liquid, and perform enzymatic hydrolysis at 41°C for 3.9 hours, centrifuge the enzymatically hydrolyzed slurry and take the supernatant, Concentrate the liquid to 1 / 21 of the amount of water added after the enzyme-inactivating treatment to obtain the concentrated hawthorn juice, which is set aside.

[0018] (2) Ingredients: mix a certain amount of hawthorn concentrate, arrowroot powder, glucose, Xiangxi original balsamic vinegar, sucrose, magnesium stearate and salt, of which hawthorn concentrate accounts for 9.2%, Xiangxi original b...

Embodiment 2

[0021] (1) Preparation of concentrated hawthorn juice: select dried hawthorn slices free from pests and mildew, remove impurities, rinse with water, soak in water for 13 hours at room temperature, boil and maintain for 19 minutes to soften the fruit slices, and perform beating treatment. Then cool the hawthorn pulp to room temperature, add water until the ratio of material to liquid is 1:6.2, add pectinase with a total mass of 0.15% of the material liquid, and perform enzymatic hydrolysis at 37°C for 4.7 hours. After the enzymatic hydrolyzed slurry is centrifuged, the supernatant is taken After enzymatic treatment, concentrate the liquid to 1 / 19 of the amount of water added to obtain the concentrated hawthorn juice for later use.

[0022] (2) Ingredients: mix a certain amount of hawthorn concentrate, arrowroot powder, glucose, Xiangxi original balsamic vinegar, sucrose, magnesium stearate and salt, of which hawthorn concentrate accounts for 10.1%, Xiangxi original balsamic vine...

Embodiment 3

[0025] (1) Preparation of concentrated hawthorn juice: select dry hawthorn slices free from pests and mildew, remove impurities, rinse with water, soak in water at room temperature for 14 hours, boil and maintain for 11 minutes to soften the fruit slices, and perform beating treatment. Then cool the hawthorn pulp to room temperature, add water until the ratio of material to liquid is 1:7.8, add pectinase with a total mass of 0.15% of the material liquid, and perform enzymatic hydrolysis at 44°C for 3.1 hours. After the enzymatic hydrolyzed slurry is centrifuged, the supernatant is taken After the enzymatic treatment, the liquid is concentrated to 1 / 20 of the amount of water added to obtain the concentrated hawthorn juice, which is set aside.

[0026] (2) Ingredients: mix a certain amount of hawthorn concentrate, arrowroot powder, glucose, Xiangxi original balsamic vinegar, sucrose, magnesium stearate and salt, of which hawthorn concentrate accounts for 10.8%, Xiangxi original b...

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PUM

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Abstract

The invention discloses a production method for crataegus pinnatifida bunge, kudzuvine root powder and aromatic vinegar lozenges. The method comprises the following steps: (1) preparing crataegus pinnatifida bunge concentrated juice; (2) preparing materials; and (3) preparing lozenges. According to the production method, a set of production process of the crataegus pinnatifida bunge, kudzuvine root powder and aromatic vinegar lozenges is explored by a lot of experiments and relative technical parameters are optimized; the optimal adding amount of each raw material is determined; the obtained product is fine and smooth in mouth feel, has a rich crataegus pinnatifida bunge and vinegar aroma, is smooth and attractive in surface and is moderate in rigidity and acidity and sweetness; the crataegus pinnatifida bunge, kudzuvine root powder and aromatic vinegar lozenges with a health-care function are obtained and have a very strong commercial practical value.

Description

technical field [0001] The invention relates to a method for making buccal tablets, in particular to a method for making buccal tablets by using hawthorn, arrowroot powder and Xiangxi original fragrant vinegar as main raw materials. Background technique [0002] Hawthorn is a deciduous tree of the genus Hawthorn in the family Rosaceae. It is a unique cultivated fruit tree in my country. It is rich in nutrients. In addition to carbohydrates, amino acids and organic acids, it is also rich in vitamins, minerals and trace elements. V C It is richer in calcium content, especially suitable for the calcium needs of young children and pregnant women. The organic acids in hawthorn include maslinic acid, tartaric acid, citric acid, etc., with a total acid content of 5.04%, so hawthorn and its food have a strong sour taste. Hawthorn can be used for the treatment of hypertension, coronary heart disease and hyperlipidemia. It has a strong inhibitory effect on Shigella and Pseudomonas ae...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/29A23P1/02A23L33/00A23P10/28
CPCA23L33/105A23P10/28A23V2002/00A23V2200/30A23V2250/21
Inventor 黄群杨万根麻成金王珏揭雅娇杨志伟
Owner JISHOU UNIVERSITY