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Black garlic and milk chewable tablet and preparation method thereof

A technology of chewable tablets and black garlic, which is applied in the field of functional food processing, can solve the problems of difficult long-term storage, no reports on chewable tablets, and high sugar content of wolfberry, and achieve the effects of short melting time, good texture and simple preparation process

Inactive Publication Date: 2015-11-11
XUZHOU UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Due to the high sugar content of wolfberry, it is difficult to preserve for a long time, and there are technical problems in the production process, so there are few high-quality and high value-added wolfberry products on the market
[0006] At present, there is no report on chewable tablets with black garlic, blackberry, black mulberry, and black wolfberry as main ingredients

Method used

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  • Black garlic and milk chewable tablet and preparation method thereof
  • Black garlic and milk chewable tablet and preparation method thereof
  • Black garlic and milk chewable tablet and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034]

[0035] The preparation method of the above-mentioned black garlic milk chewable tablet comprises the following processing steps:

[0036] A. Selected raw materials: select fully fermented black garlic, black wolfberry without impurities and moths, fully mature blackberry and black mulberry fruits, remove moldy and rotten fruits, and set aside;

[0037] B. Raw material preparation

[0038] Preparation of black garlic powder: dry the peeled black garlic in a vacuum drying oven at -0.1Mpa, 50°C for 36 hours, ultrafinely pulverize it to obtain black garlic powder with a particle size of 30 μm, and vacuum seal it for later use;

[0039] Preparation of black wolfberry powder: dry black wolfberry in a vacuum oven at -0.1Mpa, 50°C for 36 hours, ultrafinely pulverize to obtain black wolfberry powder with a particle size of 30 μm, and vacuum seal it for later use;

[0040] Preparation of blackberry powder and black mulberry powder: wash blackberry and black mulberry with ru...

Embodiment 2

[0051]

[0052] The preparation method of the above-mentioned black garlic milk chewable tablet comprises the following processing steps:

[0053] A. Selected raw materials: select fully fermented black garlic, black wolfberry without impurities and moths, fully mature blackberry and black mulberry fruits, remove moldy and rotten fruits, and set aside;

[0054] B. Raw material preparation

[0055] Preparation of black garlic powder: dry the peeled black garlic in a vacuum drying oven at -0.1Mpa, 60°C for 24 hours, ultrafinely pulverize it to obtain black garlic powder with a particle size of 50 μm, and vacuum seal it for later use;

[0056] Preparation of black wolfberry powder: dry black wolfberry in a vacuum oven at -0.1Mpa, 60°C for 24 hours, ultrafinely pulverize to obtain black wolfberry powder with a particle size of 50 μm, and vacuum seal it for later use;

[0057] Preparation of blackberry powder and black mulberry powder: wash blackberry and black mulberry with runn...

Embodiment 3

[0064]

[0065] The preparation method of the above-mentioned black garlic milk chewable tablet comprises the following processing steps:

[0066] A. Selected raw materials: select fully fermented black garlic, black wolfberry without impurities and moths, fully mature blackberry and black mulberry fruits, remove moldy and rotten fruits, and set aside;

[0067] B. Raw material preparation

[0068] Preparation of black garlic powder: dry the peeled black garlic in a vacuum drying oven at -0.1Mpa, 55°C for 30 hours, ultrafinely pulverize it to obtain black garlic powder with a particle size of 40 μm, and vacuum seal it for later use;

[0069] Prepare black wolfberry powder: dry black wolfberry in a vacuum oven at -0.1Mpa, 55°C for 30 hours, ultrafinely pulverize to obtain black wolfberry powder with a particle size of 40 μm, and vacuum seal it for later use;

[0070] Preparation of blackberry powder and black mulberry powder: wash blackberry and black mulberry with running w...

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Abstract

The invention discloses a black garlic and milk chewable tablet and a preparation method thereof. The chewable tablet is prepared from the following raw materials in percentage by weight: 12 to 18 percent of black garlic, 6 to 9 percent of blackberries, 6 to 9 percent of black mulberries, 6 to 9 percent of black medlar, 8 to 15 percent of milk powder, 30 to 35 percent of sweetening agent, 9 to 15 percent of wetting bonding agent, 0.5 to 1 percent of acid agent, 4 to 6 percent of filling agent and 0.5 to 1 percent of lubricating agent. The method comprises the process of raw material pretreatment, soft material manufacturing, wet granulating, drying, tabletting, sterilizing, packaging and the like. The black garlic and milk chewable tablet provided by the invention is delicate in taste, fresh and cool in flavor, better in texture and convenient to carry, melts quickly after being chewed in mouth, and the preparation process of the chewable tablet is simple, free of high-heat treatment, and the active ingredients of black food such as the black garlic, the blackberries, the black mulberries, and the black medlar are reserved in maximum, so the demands of consumers on health food are met, and convenience is brought for fast-paced life.

Description

technical field [0001] The invention relates to a chewable tablet and a preparation method thereof, in particular to a black garlic milk chewable tablet and a preparation method thereof, belonging to the technical field of functional food processing. Background technique [0002] In modern life, people pay more and more attention to the comprehensiveness and balance of dietary nutrition. Under the pressure of fast-paced and highly competitive society, people's demand for convenience, speed and nutrition is increasing day by day. Chewable tablets are a convenient and instant food. Snack food came into being. [0003] Black garlic is naturally fermented by Maillard reaction of ordinary garlic under certain temperature and humidity. Compared with fresh garlic, the water and fat content in black garlic is significantly lower, while the protein, trace elements and sugar content are higher. The taste of black garlic is sweet and sour, and there is no garlic smell after eating. S...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/156A23C9/18
Inventor 孙月娥王卫东虞文婷
Owner XUZHOU UNIV OF TECH
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