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Preparation method of rosa roxburghii tratt sugar tablets

The technology of roxburghii candy and roxburghii is applied in confectionary, confectionary industry, and food ingredients as taste improvers, etc. It can solve problems such as difficulty in widespread promotion, complicated preparation process, and inconvenient consumption, so as to improve product taste, Improves concentration efficiency and prevents clogging of equipment

Inactive Publication Date: 2018-12-07
贵州极海果蔬饮品工程技术有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Although prickly pear is beneficial to human health, the surface of its fruit is densely covered with small thorns, which is very inconvenient to eat
In addition, the fresh fruit of Rosa roxburghii has a short harvest period, is not suitable for storage and transportation, and is difficult to be widely promoted.
Third, the content of tannin and other components in Rosa roxburghii is high, the pulp is sour and rough, and the taste of raw food is poor; this is also one of the main reasons why Rosa roxburghii is difficult to be accepted by people
[0004] "CN101073370B" discloses a preparation method of thorn pear candy products. Although the thorn pear candy prepared by the invention patent can effectively overcome many defects of thorn pear fresh fruit, there are defects such as complicated preparation process and unsatisfactory removal effect of astringent taste.
"CN105394646A" discloses a production process of water-soluble thorn pear powder. Although the application adopts the reverse osmosis method and spray drying method to prepare thorn pear powder, the sour and astringent taste of thorn pear can be eliminated; The nutritional content of pears, the inherent fragrance, and the fineness of Rosa roxburghii powder have all changed greatly
In addition, since the product of this patent application is a powder, it has the defect that it is more troublesome to carry and eat than a tablet.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0036] 1) Preparation of prickly pear fruit powder

[0037] 1.1) Squeeze prickly pear juice;

[0038] 1.2) Using a reverse osmosis membrane with a pore size of ≤0.5nm to concentrate the juice twice to obtain concentrated juice;

[0039] 1.3) Add maltodextrin and β-cyclodextrin to the concentrated fruit juice and mix well to obtain a fruit juice mixture; ensure that the mass percentage of maltodextrin and β-cyclodextrin in the fruit juice mixture are 10% The content is 15%, and the rest is concentrated prickly pear juice;

[0040] 1.4) Spray-dry the fruit juice mixture to obtain fruit powder; control the air inlet temperature of the drying equipment to 165°C, the air outlet temperature to 95°C, and the negative pressure in the drying tower to be 1.5Pa;

[0041] 2) Preparation of sugar tablets

[0042] 2.1) Calculated by mass percentage, mix 30% of the fruit powder, 45% of white sugar, 2.5% of malic acid, 2.5% of citric acid, 10% of lactose, and 10% of sodium carboxymethyl ce...

Embodiment 2

[0047] Embodiment 2, each step is with embodiment 1; Wherein:

[0048] The weight of maltodextrin in step 1.3) is 20%, the weight of β-cyclodextrin is 5%, and the rest is concentrated thorn pear juice;

[0049] In step 1.4), the air inlet temperature is 185°C and the outlet air temperature is 80°C;

[0050] The mass percentage content of each raw material in step 2.1) is 40% fruit powder, 35% white sugar, 2.5% malic acid, 2.5% citric acid, 20% lactose, and 0% sodium carboxymethylcellulose;

[0051] The adhesive in step 2.2) is 15 grams of PVPk30 / 100 milliliters of 60% ethanol;

[0052] The specific gravity of the fine powder in step 2.4) is 10%.

Embodiment 3

[0053] Embodiment 3, each step is with embodiment 1; Wherein:

[0054] In step 1.4), the inlet air temperature is 175°C and the outlet air temperature is 87°C;

[0055] The mass percentage content of each raw material in step 2.1) is 30% of fruit powder, 42% of white sugar, 2.5% of malic acid, 2.5% of citric acid, 17% of lactose, and 6% of sodium carboxymethyl cellulose;

[0056] The adhesive in step 2.2) is 12 grams of PVPk30 / 100 milliliters of 60% ethanol;

[0057]The specific gravity of the fine powder in step 2.4) is 15%.

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Abstract

The invention discloses a preparation method of rosa roxburghii tratt sugar tablets, and belongs to processing methods of rosa roxburghii tratt fruits. The preparation method of the rosa roxburghii tratt sugar tablets comprises the following steps: performing squeezing on rosa roxburghii tratt fruits so as to obtain rosa roxburghii tratt juice, performing reverse-osmosis-membrane concentration onthe rosa roxburghii tratt juice for two times so as to obtain concentrated juice, adding maltodextrin and beta-cyclodextrin into the concentrated juice, and carrying out spray-drying so as to obtain fruit powder; and then, mixing the fruit powder with white granulated sugar, malic acid, citric acid, lactose and sodium carboxymethylcellulose in proportion, carrying out micro-crushing, adding an adhesive, and carrying out uniform stirring, drying, sieving and tablet compression. Most sour and astringent taste of the rosa roxburghii tratt fruits can be removed by the preparation method, so that the rosa roxburghii tratt sugar tablets prepared by the preparation method have improved product taste; moreover, most nutrients in the rosa roxburghii tratt fruits can be retained so as to maintain inherent refreshing aroma and color of the rosa roxburghii tratt fruits. Thus, the rosa roxburghii tratt sugar tablets have many advantages, including simple preparation process, low preparation cost, convenient using and carrying and so on. The preparation method of the rosa roxburghii tratt sugar tablets is a method for preparing leisure health-caring foods by using rosa roxburghii tratt fruits asa raw material.

Description

technical field [0001] The invention relates to a method for processing roxburghii, in particular to a method for preparing roxburghii candied slices; it belongs to a method for preparing leisure health food with roxburghii as raw materials. Background technique [0002] Rosa roxburghii is a Rosaceae plant, and its fruit contains vitamins, trace elements, superoxide dismutase (SOD) and peroxidase, Rosa roxburghii polysaccharides and other nutrients beneficial to the human body. Analysis and research have confirmed that every 100 grams of roxburghii fresh fruit contains up to 2500 mg of vitamin C, 2100 active units of SOD, and 2900 mg of vitamin P; in addition, roxburghii fresh fruit also contains iron, selenium, zinc, carotene and 14 kinds of amino acids . [0003] Although thorn pear is beneficial to human health, its fruit surface is densely covered with small thorns, which is very inconvenient to eat. In addition, the fresh fruit of Rosa roxburghii has a short harvest p...

Claims

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Application Information

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IPC IPC(8): A23G3/48A23G3/36A23G3/42
CPCA23G3/364A23G3/42A23G3/48A23V2002/00A23V2200/30A23V2200/14
Inventor 杨璇张丽萍
Owner 贵州极海果蔬饮品工程技术有限公司
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