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A kind of plateau berry enzyme effervescent tablet and preparation method thereof

An effervescent tablet and enzyme technology, which is applied in pill delivery, food ingredient function, food drying, etc., can solve the problems of enzyme taste and effect discount, inconvenience, etc., to increase water solubility, remove miscellaneous smell, and easy to carry Effect

Inactive Publication Date: 2016-03-30
QINGHAI TSINGHUA BIOTRY BIO TECH +2
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

It is very inconvenient, and if the preparation is not good, the taste and effect of the enzyme will be greatly reduced

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0056] Ingredients:

[0057] The first step: make the enzyme stock solution (calculated in a 10L container, you need 6L of water, 600g of brown sugar, and 1800g of plateau berries)

[0058] The second step -: making effervescent tablets - sodium bicarbonate (35%), enzyme powder (25%), citric acid (11%), sodium carboxymethyl starch (8%), lactose (12%), polysaccharide Vitone (4%), Aspartame (1.5%), Orange Flavor (1%), Macrogol 6000 (1%), Micronized Silica Gel (1%), Magnesium Stearate (0.5%).

[0059] Production Method:

[0060] 1. Preparation of enzyme stock solution

[0061] a. Wash plateau berries (seabuckthorn, raspberry, raisin, wolfberry, etc.). All utensils must be disinfected before use.

[0062] b. Wash and air-dry the washed plateau berries (seabuckthorn, raspberry, raisin, wolfberry, etc.) to ensure no moisture, and cut into thin slices.

[0063] c. Arrange in a large glass jar in the order of one layer of fruit and one layer of sugar. Note: the top layer must be...

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Abstract

The invention relates to the technical field of food healthcare products, and in particular relates to a highland berry enzyme effervescent tablet and a preparation method thereof. The highland berry enzyme effervescent tablet comprises the following raw materials by weight percent: (1) an enzyme stock solution; (2) effervescent tablet bodies. The production method of the highland berry enzyme effervescent tablet comprises the following steps: 1, preparing the enzyme stock solution; 2, freezing drying the enzyme stock solution to obtain enzyme stock powder in an atomizing manner; 3, preparing enzyme granules; and processing the enzyme stock solution into particles by adopting a gas saturation solution particle technology; 4, tabletting the enzyme stock powder according to a formula; preparing the effervescent tablet under the condition that the relative indoor humidity is less than 25% and the indoor temperature is less than 18 DEG C. Highland berry enzyme disclosed by the invention is composite enzyme, by integrating the characteristics of a plurality of kinds of highland berries, the nutrients are greatly increased compared with traditional enzyme, and by taking the enzyme, not only can an effect for supplementing the vitamin C be realized, but also an effect for supplementing multiple active ingredients can be realized.

Description

technical field [0001] The invention relates to the technical field of food health products, in particular to a plateau berry enzyme effervescent tablet and a preparation method thereof. Background technique [0002] Traditional enzymes exist in the form of raw liquid, and consumers need to mix it with water according to a certain ratio when drinking. It is very inconvenient, and if the preparation is not good, the taste and effect of the enzyme will be greatly reduced. Contents of the invention [0003] The technical problem to be solved by the present invention is to provide a plateau berry enzyme effervescent tablet that is easy to carry and absorb and a preparation method thereof for the deficiencies in the prior art. [0004] A plateau berry enzyme effervescent tablet and a preparation method thereof of the present invention are realized through the following technical scheme: a plateau berry enzyme effervescent tablet comprises the following raw materials in percent...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A61K9/20A23L33/00A23L2/02A23L29/30A23P10/30
CPCA23L2/40A23L19/01A23L33/00A23P10/28A23V2002/00A23V2300/10A23V2200/30
Inventor 董轲龚晨贺荣兴张金魁薛鑫索文敏杜兴黄国英郭慧敏
Owner QINGHAI TSINGHUA BIOTRY BIO TECH
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