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Preparation method of compound fruit-vegetable-powder effervescent chewing tablets

A production method and technology of fruit and vegetable powder, which are applied in food preparation, food shaping, food science, etc., can solve the problems that have not yet been seen in the development and marketing of such products, and achieve the benefits of growth and development, easy storage and carrying, and enhanced The effect of immunity

Inactive Publication Date: 2016-08-24
ZHONGKAI UNIV OF AGRI & ENG
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

According to literature retrieval and market research, there is no development and marketing of such products

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0038]Take 100g each of bitter gourd, hawthorn, and carrot, wash off the dust, silt, a large number of microorganisms and some chemical pesticides attached to the surface of the fruit thinning, and cut into small pieces with a size of 2cm×2cm after removing the core. Put it in a jacketed pot at 90°C-98°C for 5 minutes. After blanching, quickly soak in cold water at 20°C for 5 minutes until the temperature reaches 20°C. Then remove and drain, squeeze the juice. Add 0.3%-0.5% β-like dextrin to the squeezed fruit and vegetable juice, and finally add 1% protein sugar. The homogenization pressure of the mixed fruit and vegetable juice is 40-50MPa, homogenization for 3-5min, and then the time and temperature of ultra-high temperature instantaneous sterilization are 135-137°C, 4-5min. Then carry out freeze-drying, pre-cooling at -32°C for 4 hours, sublimation for 24 hours, using a vacuum of 1.17-1.42Pa, desorption time of 9 hours, and a vacuum of 1.17-1.42Pa. Then citric acid and ...

Embodiment 2

[0040] Take 100g each of bitter gourd, hawthorn, and carrot, wash off the dust, silt, a large number of microorganisms and some chemical pesticides attached to the surface of the fruit thinning, and cut into small pieces with a size of 2cm×2cm after removing the core. Put it in a jacketed pot at 90°C-98°C for 5 minutes. After blanching, quickly soak in cold water at 20°C for 5 minutes until the temperature reaches 20°C. Then remove and drain, squeeze the juice. Add 0.6%-0.8% β-cyclodextrin to the squeezed fruit and vegetable juice, and finally add 2% protein sugar. The homogenization pressure of the mixed fruit and vegetable juice is 40-50MPa, homogenization for 3-5min, and then the time and temperature of ultra-high temperature instantaneous sterilization are 135-137°C, 4-5min. Then carry out freeze-drying, pre-cooling at -32°C for 4 hours, sublimation for 24 hours, using a vacuum of 1.17-1.42Pa, desorption time of 9 hours, and a vacuum of 1.17-1.42Pa. Then, citric acid an...

Embodiment 3

[0042] Take 100g each of bitter gourd, hawthorn, and carrot, wash off the dust, silt, a large number of microorganisms and some chemical pesticides attached to the surface of the fruit thinning, and cut into small pieces with a size of 2cm×2cm after removing the core. Put it in a jacketed pot at 90°C-98°C for 5 minutes. After blanching, quickly soak in cold water at 20°C for 5 minutes until the temperature reaches 20°C. Then remove and drain, squeeze the juice. Add 0.3%-0.5% β-cyclodextrin to the squeezed fruit and vegetable juice, and finally add 1% protein sugar. The homogenization pressure of mixed fruit and vegetable juice is 40-50MPa, homogenization for 3-5min, and then the time and temperature of ultra-high temperature instantaneous sterilization are 138-140°C for 3-4min. Then carry out freeze-drying, pre-cooling at -32°C for 4 hours, sublimation for 24 hours, using a vacuum of 1.17-1.42Pa, desorption time of 9 hours, and a vacuum of 1.17-1.42Pa. Then, citric acid and...

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Abstract

The invention discloses a preparation method of compound fruit-vegetable-powder effervescent chewing tablets. The preparation method of the compound fruit-vegetable-powder effervescent chewing tablets comprises the following steps: (1) pre-treating fruits and vegetables; (2), blanching the pre-treated fruits and vegetables, and juicing the blanched fruits and vegetables; (3), blending the materials; (4), homogenizing and sterilizing the mixture; (5), carrying out freeze-drying; (6), carrying out granulation; and (7), compressing the granules into tablets. The invention relates to the technical fields of effervescent tablet preparation and chewing tablet preparation; more specifically, the invention relates to a preparation method of effervescent chewing tablets which utilizes freeze-dried fruit and vegetable powder as the main raw material, and added with a small amount of disintegrating agents and a small amount of sweeteners as the accessory ingredients. The structures of the effervescent chewing tablets prepared by the preparation method are similar to structures of common effervescent tablets and chewing tablets; however, the effervescent chewing tablets are unique in tastes as well as refreshing and tasty in flavors compared with the common effervescent tablets and chewing tablets.

Description

technical field [0001] The invention relates to the technical field of making effervescent tablets and chewable tablets, more specifically, relates to a method for making effervescent chewable tablets using freeze-dried fruit and vegetable powder as the main raw material and a small amount of disintegrant and sweetener as auxiliary materials. The effervescent chewable tablet produced by the preparation method has a similar structure to the common effervescent tablet and the chewable tablet, but has higher edibility than the common effervescent tablet and the chewable tablet. Background technique [0002] Fruit and vegetable products have high water content and are easy to rot. At present, the loss rate of fresh fruits and vegetables in my country reaches 30% for fruits and 40% to 50% for vegetables, while the loss rate in developed countries is less than 7%. At present, the total amount of fruit and vegetable products in my country ranks first in the world One, but the proces...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/212A23L1/29A23P1/02
Inventor 张宏康林奕楠
Owner ZHONGKAI UNIV OF AGRI & ENG
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