Black Chinese wolfberry fruit sugar contributing to improving bone quality and preparation method thereof
A technology of wolfberry candy and black wolfberry powder, which is applied in the fields of food, health care products and preparation, can solve the problems of only focusing on color, fragrance, etc., and achieve the effects of promoting absorption, improving bone quality, and helping absorption
- Summary
- Abstract
- Description
- Claims
- Application Information
AI Technical Summary
Problems solved by technology
Method used
Image
Examples
Embodiment 1
[0046] The dried black wolfberry, yam, and cheese are subjected to a temperature of -40 to -80°C, a freeze-drying pressure of 20Pa to 50Pa, freeze-drying for 10 to 15 hours, and then placed in a low-temperature ultrafine pulverizer to pulverize at a temperature of -10°C to - At 20°C, pass through a 100-mesh sieve to obtain black wolfberry powder, yam powder, and cheese powder;
[0047] After washing fresh alfalfa, scald it in hot water at 90-95°C for 25-35s. After blanching, put it in cold water at 5-10°C and soak it for 1-2 minutes. Under the rotating speed of / min, squeeze the juice, filter the juice, concentrate, heat and sterilize at 68-72°C for 3-5 minutes, and vacuum dry at 35°C to obtain the alfalfa extract, the water content in the extract is 5% ;
[0048] The jujube is pitted, the sesame seeds are fried, and the cloves are dried and crushed for later use.
[0049] Take by weight 55 parts of black wolfberry powder, 32 parts of yam powder, 18 parts of jujube powder, 1...
Embodiment 2
[0052] The difference between the black wolfberry candy in this embodiment and the black wolfberry candy in Example 7 is that it does not contain celery extract.
[0053] Take by weight 55 parts of black wolfberry powder, 32 parts of yam powder, 18 parts of jujube powder, 15 parts of calcium lactate powder, 6 parts of cheese powder, 18 parts of vitamin D, 4 parts of clove powder, 3 parts of salvia miltiorrhiza extract, 3 parts of alfalfa extract, 12 parts of sesame powder, 20 parts of maltodextrin, 16 parts of microcrystalline cellulose, 2 parts of citric acid, 3 parts of sucralose, 2 parts of magnesium stearate.
[0054] Fully mix and homogenize the various raw materials that have been weighed, add 27% (m / v) edible alcohol, and pass through a 20-mesh sieve; dry the obtained semi-solid particles in an oven, and control the oven temperature to 37°C-45°C. ℃, dried for 4-6 hours to obtain dry particles.
[0055] The dry granules are subjected to tableting treatment (pressure 40-...
Embodiment 3
[0057] The difference between the black wolfberry candy in this example and the black wolfberry candy in Example 7 is that it does not contain alfalfa extract.
[0058] Take by weight 60 parts of black wolfberry powder, 25 parts of yam powder, 20 parts of jujube powder, 20 parts of calcium lactate powder, 10 parts of cheese powder, 16 parts of vitamin D, 3 parts of clove powder, 2 parts of salvia miltiorrhiza extract, Celery extract 3 parts, sesame powder 15 parts, maltodextrin 15 parts, microcrystalline cellulose 20 parts, citric acid 3 parts, sucralose 3 parts, magnesium stearate 2 parts.
[0059] After weighing the various raw materials according to the parts by weight, fully mix and homogenize, add 30% (m / v) edible alcohol, and pass through a 20-mesh sieve; dry the obtained semi-solid particles in an oven, and control the oven temperature Dry at 37°C-45°C for 4-6 hours to obtain dry granules.
[0060] The dry granules are subjected to tableting treatment (pressure 40-60kN...
PUM
Login to View More Abstract
Description
Claims
Application Information
Login to View More