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Plum essence and preparation method thereof

A technology of plum essence and glucose, applied in the field of plum essence and its preparation, can solve the problems of high hardness, affecting preservation and consumption, and poor taste of mixed buccal tablets, and achieve the effects of improving taste, improving gastrointestinal function, and improving efficacy

Pending Publication Date: 2019-01-25
大理州丰圆果仁有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, due to insufficient mixing, it is easy to cause poor mouthfeel of lozenges after being formed into tablets, and the hardness is too high or too low, which affects preservation and consumption

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] A plum essence, comprising the following components in parts by weight: 5 parts of plum essence, 5 parts of tangerine peel powder, 20 parts of glucose, 5 parts of honey, 1 part of perilla leaf powder, 5 parts of malt syrup, 2 parts of natural cellulose, 15 parts of mannitol, 10 parts of lactose; the particle size of tangerine peel powder and perilla leaf powder is 120 mesh.

[0020] The preparation method of plum essence, comprises the steps:

[0021] (1) Wash 6-7 mature green plums, remove the stems and pits, and then grind them, squeeze the ground pulp into plum juice, and boil them over low heat until the plum juice is concentrated and boiled into a paste. spare;

[0022] (2) Add tangerine peel powder and perilla leaf powder, continue to boil until it becomes a paste, and filter out impurities with a 100-mesh sieve to make plum essence for later use;

[0023] (3) After fully mixing the plum essence, glucose, maltose syrup, natural cellulose, mannitol and lactose in...

Embodiment 2

[0025] A plum essence, comprising the following components in parts by weight: 15 parts of plum essence, 10 parts of tangerine peel powder, 40 parts of glucose, 20 parts of honey, 5 parts of perilla leaf powder, 15 parts of malt syrup, and 10 parts of natural cellulose , 35 parts of mannitol, 20 parts of lactose; the particle size of tangerine peel powder and perilla leaf powder is 120 mesh.

[0026] The preparation method of plum essence, comprises the steps:

[0027] (1) Wash 6-7 mature green plums, remove the stems and pits, and then grind them, squeeze the ground pulp into plum juice, and boil them over low heat until the plum juice is concentrated and boiled into a paste. spare;

[0028] (2) Add tangerine peel powder and perilla leaf powder, continue to boil until it becomes a paste, and filter out impurities with a 100-mesh sieve to make plum essence for later use;

[0029] (3) After fully mixing the plum essence, glucose, maltose syrup, natural cellulose, mannitol and...

Embodiment 3

[0031] A plum essence, comprising the following components in parts by weight: 10 parts of plum essence, 8 parts of tangerine peel powder, 30 parts of glucose, 20 parts of honey, 2 parts of perilla leaf powder, 8 parts of malt syrup, and 5 parts of natural cellulose , 25 parts of mannitol, 15 parts of lactose; the particle size of tangerine peel powder and perilla leaf powder is 120 mesh.

[0032] The preparation method of plum essence, comprises the steps:

[0033] (1) Wash 6-7 mature green plums, remove the stems and pits, and then grind them, squeeze the ground pulp into plum juice, and boil them over low heat until the plum juice is concentrated and boiled into a paste. spare;

[0034] (2) Add tangerine peel powder and perilla leaf powder, continue to boil until it becomes a paste, and filter out impurities with a 100-mesh sieve to make plum essence for later use;

[0035] (3) After fully mixing the plum essence, glucose, maltose syrup, natural cellulose, mannitol and la...

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PUM

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Abstract

The invention discloses a plum essence and a preparation method thereof. The plum essence comprises 5-15 parts of plum essence, 5-10 parts of dried tangerine peel powder, 20-40 parts of glucose, 5-20parts of honey, 1-5 parts of perilla leaf powder, 5-15 parts of malt syrup, 2-10 parts of natural cellulose, 15-35 parts of mannitol and 10-20 parts of lactose. The preparation method comprises mixingand boiling the plum essence, the dried tangerine peel powder and the perilla leaf powder. The taste and the effect of tangerine peel, perilla and green plum are integrated to achieve a synergistic effect, the effect is improved, the purpose of appetizing and tonifying spleen can be achieved, and the taste is good.

Description

technical field [0001] The invention relates to the field of food, in particular to a plum essence and a preparation method thereof. Background technique [0002] Most of the plum products on the market exist in the form of preserved fruit prepared by the above-mentioned method, which has defects such as single dosage form and inconvenient carrying, and making plum lozenges is beneficial to carry. But the preparation method of existing plum lozenge mainly is that major ingredient, powdered sugar and auxiliary material are fully mixed tabletting and get final product. However, due to insufficient mixing, it is easy to cause poor mouthfeel of lozenges after being formed into tablets, and the hardness is too high or too low, which affects preservation and consumption. Contents of the invention [0003] The invention provides a plum essence with a mellow and natural taste, moderate tablet hardness, and the function of invigorating the spleen and stimulating the appetite, and ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L21/15A23L33/10A23L21/25
CPCA23L21/15A23L21/25A23L33/10A23V2002/00A23V2200/30A23V2200/32A23V2200/14A23V2250/61A23V2250/616A23V2250/5108A23V2250/6418A23V2250/612
Inventor 董宝钗董炫键杨俊强
Owner 大理州丰圆果仁有限公司