A kind of children's fruit and vegetable ultrafine powder chewable tablet and preparation method thereof
A kind of ultra-fine powder and children's technology, which is applied in the field of food processing, can solve the problems of reducing the nutritional value of chewable tablets, VC easy to oxidize and lose, and poor adhesion of raw materials, so as to reduce the loss of easily oxidized nutrients, not easy to loosen, and easy to compress. Effect
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Embodiment 1
[0038] Hawthorn superfine powder: 1.8 parts, wolfberry superfine powder: 1.8 parts, pumpkin superfine powder: 24 parts, tomato superfine powder: 3.4 parts, lotus root superfine powder: 16 parts, children's soybean milk powder: 32 parts, mannitol: 15.5 parts, vitamin C : 1.5 parts, rock sugar powder: 3 parts, magnesium stearate: 1.5 parts, carrot juice 1 part.
[0039] (1) Take raw materials according to the above weight ratio;
[0040] (2) Superfine powder preparation
[0041] Hawthorn was dried at 70°C for 6 hours, coarsely crushed at room temperature for 60 seconds, passed through an 80-mesh sieve, and then crushed at room temperature for 20 minutes, and passed through a 300-mesh sieve to obtain hawthorn superfine powder; dried at 60°C for 6 hours, coarsely crushed at a low temperature of -10°C for 30 seconds, passed After 80 mesh, it was crushed at -10°C for 10 minutes, and passed through a 300 mesh sieve to obtain superfine wolfberry powder; after drying the pumpkin at 70...
Embodiment 2
[0052] The proportioning of preferred adjuvant of embodiment 2 orthogonal tests
[0053] Taking the ratio of raw materials and auxiliary materials, the amount of pumpkin powder, the amount of rock sugar powder, and the concentration of ethanol as the investigation factors, an orthogonal experiment design was carried out, and the scoring criteria for chewable tablets were as follows
[0054]
[0055] Orthogonal experiment results are as follows:
[0056] Table 1 Factor-level table
[0057]
[0058] Table 2 Orthogonal test results
[0059]
[0060]
[0061] Through the orthogonal test, it can be seen that within the scope of the experimental design, the factors are C>A>B>D, and the optimal level is A3B2C1D3, that is, the concentration of ethanol in the wetting agent has the greatest impact on product quality, followed by pumpkin powder, and the third is The ratio of raw and auxiliary materials, and finally the amount of rock sugar powder. The optimal ratio of the ...
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