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
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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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