Sugarcane effervescent tablet and production method thereof

A production method and technology of effervescent tablets are applied in the direction of food ingredients as odor improvers, functions of food ingredients, food ingredients containing natural extracts, etc., which can solve the problems of monotonous sugarcane products and single varieties, and achieve the goal of reducing nutrients Effects of loss, increase of added value, and enhancement of utilization value

Inactive Publication Date: 2018-03-23
GUANGXI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, sugarcane is mainly used in the market to produce sugarcane drinks, white sugar, brown sugar and other products. Sugarcane products are relatively monotonous and have a single variety.
In the current public reports, various medicinal an

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0025] Example 1

[0026] A sugarcane effervescent tablet made of the following raw material components in weight percentage: 45% sugarcane powder, 28.5% citric acid, 22% sodium bicarbonate, 0.5% maltodextrin, and 0.5% PVP ethanol solution 3% and polyethylene glycol 1%.

[0027] The production method of the sugar cane effervescent tablet is characterized in that it comprises the following steps:

[0028] (1) Scalding and bleaching to kill enzymes: select fresh and mature sugarcane, clean the sugarcane epidermis, and cut into sections; then put the sugarcane into a jacketed pot, add water and boil for 3 to 5 minutes to obtain enzyme inactivated sugarcane;

[0029] (2) Squeezing and extracting juice: sending the enzyme-inactivated sugarcane into a sugarcane squeezer for squeezing and extracting juice to obtain virgin sugarcane juice;

[0030] (3) Coarse filtration: the virgin sugarcane juice is filtered through a sieve with an aperture of 60 mesh to obtain coarse-filtered sugarcane juice...

Example Embodiment

[0041] Example 2

[0042] A sugarcane effervescent tablet made of the following raw material components in weight percentages: 35% sugarcane powder, 32% citric acid, 26% sodium bicarbonate, 3% maltodextrin, 2.0% PVP ethanol solution 3% and polyethylene glycol 1%.

[0043] The production method of the sugar cane effervescent tablet is characterized in that it comprises the following steps:

[0044] (1) Scalding and bleaching to kill enzymes: select fresh and mature sugarcane, clean the sugarcane epidermis, and cut into sections; then put the sugarcane into a jacketed pot, add water and boil for 3 to 5 minutes to obtain enzyme inactivated sugarcane;

[0045] (2) Squeezing and extracting juice: sending the enzyme-inactivated sugarcane into a sugarcane squeezer for squeezing and extracting juice to obtain virgin sugarcane juice;

[0046] (3) Coarse filtration: filter the virgin sugarcane juice through a sieve with an aperture of 400 mesh to obtain coarse-filtered sugarcane juice;

[0047] (...

Example Embodiment

[0057] Example 3

[0058] A sugarcane effervescent tablet made of the following raw material components in weight percentage: 40% sugarcane powder, 25% citric acid, 24% sodium bicarbonate, 1% maltodextrin, 0.5-2.0% PVP ethanol The solution is 5% and polyethylene glycol is 5%.

[0059] The production method of the sugar cane effervescent tablet is characterized in that it comprises the following steps:

[0060] (1) Scalding and bleaching to kill enzymes: select fresh and mature sugarcane, clean the sugarcane epidermis, and cut into sections; then put the sugarcane into a jacketed pot, add water and boil for 3 to 5 minutes to obtain enzyme inactivated sugarcane;

[0061] (2) Squeezing and extracting juice: sending the enzyme-inactivated sugarcane into a sugarcane squeezer for squeezing and extracting juice to obtain virgin sugarcane juice;

[0062] (3) Coarse filtration: the virgin sugarcane juice is filtered through a sieve with an aperture of 200 mesh to obtain coarse-filtered sugarcan...

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Abstract

The invention provides a sugarcane effervescent tablet and a production method thereof. The production method comprises the following steps: carrying out enzyme deactivation by blanching, squeezing and juice extraction and coarse filtration on sugarcanes successively to obtain coarsely filtered sugarcane juice; clarifying the coarsely filtered sugarcane juice by a ceramic film to obtain sugarcaneclarified juice; condensing the sugarcane clarified juice under vacuum to obtain sugarcane condensed juice; freeze-drying the sugarcane condensed juice to obtain sugarcane powder; and preparing the sugarcane powder into the sugarcane effervescent tablet under the actions of auxiliary materials including an effervescent disintegrant, a lubricant, a binder and the like. The production method is based on integration of technologies of a film separation process, freeze-drying, granulation by a direct powder tabletting method and the like, the sugarcanes are used as the raw materials to produce theeffervescent tablet, and resource utilization of the sugarcanes and product optimizing and upgrading are facilitated.

Description

technical field [0001] The invention relates to a sugarcane effervescent tablet and a production method thereof, belonging to the technical field of food processing. technical background [0002] Sugar cane is a temperate and tropical crop that is used as a raw material for the manufacture of sugar and for ethanol as an energy substitute. Sugarcane is rich in sugar and water. In addition, it also contains various vitamins, fats, proteins, organic acids, calcium, iron and other substances that are very beneficial to human metabolism. Sugarcane juice can not only add sweetness to food, but also provide nutrients and calories needed by the human body, and is a high-quality raw material for producing beverages. At present, sugarcane is mainly used in the market to produce products such as sugarcane drinks, white granulated sugar, and brown sugar. Sugarcane products are relatively monotonous and have a single variety. In the current public reports, various medicinal and edible ...

Claims

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Application Information

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IPC IPC(8): A23L2/40A23L2/74A23L2/70A23L33/105
CPCA23L2/40A23L2/70A23L2/74A23L33/105A23V2002/00A23V2200/15A23V2200/30A23V2200/32A23V2250/21
Inventor 李凯曲睿晶谢彩锋杭方学陆海勤徐勇士周昊
Owner GUANGXI UNIV
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