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A kind of preparation method of instant tangerine peel plum powder and tangerine peel plum effervescent tablet

An effervescent tablet and tangerine peel technology, applied in the field of food processing, can solve problems such as single dosage form, and achieve the effects of no deformation in appearance, short disintegration time, and reddish color.

Active Publication Date: 2017-01-11
ZHONGKAI UNIV OF AGRI & ENG
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The primary technical problem to be solved by the present invention is to provide a preparation method of instant tangerine peel plum powder in order to overcome the single defect of tangerine peel plum food dosage form in the prior art
[0006] Another technical problem to be solved by the present invention is that, in order to overcome the single defect of tangerine peel plum food dosage form in the prior art, a kind of tangerine peel plum effervescent tablet is provided

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0039] Example 1 Preparation of instant dried tangerine peel and plum powder

[0040] S01. Mix tangerine peel plum (the selected tangerine peel plum meets the relevant standards of GB / T 10782-2006 General Rules for Preserves) and water, and the material-to-water ratio of tangerine peel plum to water is 1g:2ml;

[0041] S02. After the pulped tangerine peel and plum pulp is pulverized by a colloid mill, the fineness of the pulp particles in the tangerine peel and plum pulp is 2-50 μm;

[0042] S03. Then pectinase is added to tangerine peel and plum pulp for enzymatic hydrolysis; based on tangerine peel and plum pulp, the amount of pectinase added is 0.1 g / kg; the enzymatic hydrolysis temperature is 45°C, and the enzymatic hydrolysis time is 3h;

[0043] S04. Centrifuge the dried tangerine peel and plum syrup at 4 000 r / min for 10 min to obtain the supernatant and precipitate; collect the supernatant and concentrate it to a solid content of 30%;

[0044] S05. After homogenization and spray...

Embodiment 2

[0045] Example 2 Preparation of Chenpimei effervescent tablets

[0046] The formula of Chenpimei effervescent tablets is as follows:

[0047] The instant dried tangerine peel and plum powder prepared in Example 1 40%; citric acid 28.7%; NaHCO 3 20.4%; PVP 3%; PEG6000 3%; protein sugar 4.9%.

[0048] The preparation method is as follows:

[0049] S11. Preparation of acid granules and alkali granules: mixing instant tangerine peel and plum powder, citric acid, sweetener and 10% by weight polyvinylpyrrolidone (PVP) in 75% by weight ethanol solution to prepare acid granules; instant tangerine peel and plum powder , NaHCO 3 、Sweetener and 75% by weight ethanol solution containing 10% by weight of polyvinylpyrrolidone (PVP) are mixed to make alkali granules; the acid granules and alkali granules are sized with 20-30 mesh sieve and dried at 50℃ by blowing To water content <3wt%;

[0050] S12. Take the dried acid granules and alkali granules and polyethylene glycol 6000 and mix them evenly, ...

Embodiment 3

[0052] Example 3 Preparation of Chenpimei effervescent tablets

[0053] The formula of Chenpimei effervescent tablets is as follows:

[0054] The instant dried tangerine peel and plum powder prepared in Example 1 35%; Citric acid 30%; NaHCO 3 25%; PVP 2%; PEG60003%; protein sugar 5%.

[0055] The preparation method is as follows:

[0056] S11. Preparation of acid granules and alkali granules: mixing instant tangerine peel and plum powder, citric acid, sweetener and 10% by weight polyvinylpyrrolidone (PVP) in 75% by weight ethanol solution to prepare acid granules; instant tangerine peel and plum powder , NaHCO 3 、Sweetener and 75% by weight ethanol solution containing 10% by weight of polyvinylpyrrolidone (PVP) are mixed to make alkali granules; the acid granules and alkali granules are sized with 20-30 mesh sieve and dried at 50℃ by blowing To water content <3wt%;

[0057] S12. Take the dried acid granules and alkali granules and polyethylene glycol 6000 and mix them evenly, put the...

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PUM

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Abstract

The invention relates to the field of food processing, and particularly discloses a preparation method of instant preserved prune powder and a preserved prune effervescent tablet. The preserved prune effervescent tablet comprises the following components in percentage by weight: 40% of the instant preserved prune powder, 28.7% of citric acid, 20.4% of NaHCO3, 3% of an adhesive, 3% of a lubricant and 4.5% of a sweetening agent. According to the invention, the technological developments are performed on traditional preserved prune, and the instant preserved prune powder and the preserved prune effervescent tablet are prepared for the first time; the solubility of the preserved prune effervescent tablet is good, obvious precipitates do not exist after the effervescent tablet is dissolved in cold water, the disintegration is short, a beverage has light red color, palatable sour and sweet, adequate CO2(carbon dioxide) and a tasty and refreshing mouth feel, and the fragrance of the preserved prune is rich. Besides, the preserved prune effervescent tablet has the advantages that the moisture absorption is not easy, the appearance is indeformable, and the carrying and the taking are convenient.

Description

Technical field [0001] The invention relates to the field of food processing, in particular to a preparation method of instant tangerine peel and plum powder and tangerine peel and plum effervescent tablets. Background technique [0002] Chenpi plum is prepared from spare plum blanks as main ingredients, prepared with tangerine peel sauce, licorice powder, etc. as ingredients. [0003] It has the effect of promoting the appetite of body fluid and resolving phlegm and moisturizing the lung. The commonly used processing techniques of Chenpimei are as follows: (1) Plum embryo desalination: Desalination with flowing water is faster than desalination with static water, but requires more water. Which method is used for desalination depends on specific conditions. Generally, desalination requires plum embryos to contain about 2% salt, that is, if you taste a little salty taste, desalination can end. Then, the plum embryos are dried to a semi-dry state in a roasting barn at 60~70°C for u...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L2/02A23L2/84A23L2/10A23L2/39A23L2/40A23L2/52A23L2/54A23L2/68A23L33/00
CPCA23L2/39A23L2/40A23V2002/00A23V2200/32A23V2200/314A23V2300/26A23V2250/032A23V2250/60A23V2300/10
Inventor 曾晓房白卫东陈悦娇于立梅冯卫华任文彬
Owner ZHONGKAI UNIV OF AGRI & ENG
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