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Compound nutritious ginger buccal tablet and processing technology thereof

A processing technology and technology of nutritional ginger, which is applied in the field of compound nutritional ginger lozenges and its processing technology, can solve problems such as poor eating compliance and taste, failure to meet public needs, and bad feelings of eaters, and achieve convenience in carrying and eating, The effect of increasing market competitiveness, improving food compliance and taste

Pending Publication Date: 2019-08-30
云南万兴隆生物科技集团有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Phosphorus, etc., are not fully utilized and cause a lot of waste
Simultaneously, because the edible method of ginger is simple, and ginger has pungent stimulating taste, often makes eater produce bad feeling.
[0003] Most ginger products are mostly pickled products, and there are also a few lozenges and powder products, but there is a problem of lack of certain functionality, and the current lozenges all retain the original spicy taste, and the food compliance and taste are poor. , not suitable for most people to eat, especially now the increasingly urgent pace of life, can not meet the needs of the public, and is not conducive to the promotion of ginger lozenges

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] A. Raw material pretreatment: select fresh ginger without rot, insects and mildew, wash it, remove excess water on the surface, and then evenly spray 0.2 to 0.3 lemon juice on every 22 parts of fresh ginger raw material, and place it in a place without sunlight. Spread it in the air for 10-20 minutes to neutralize and remove some of the strong spicy taste on the fresh ginger. Finally, after washing and drying, use a superfine pulverizer to pulverize to obtain dry superfine ginger powder;

[0030] B. Pretreatment of ingredients: select the finished products of wolfberry, licorice and honeysuckle without rot, moth and mildew, and use an ultrafine pulverizer to pulverize them respectively to obtain dry ultrafine powder of wolfberry, licorice powder and honeysuckle;

[0031] C, sweetener pretreatment: 16 parts of sweeteners are crushed to obtain dry sweetener superfine powder; 8 parts of sweeteners are selected for processing to obtain a sweetener solution;

[0032] D. Semi...

Embodiment 2

[0036] A. Raw material pretreatment: select fresh ginger without rot, insects and mildew, wash it, remove excess water on the surface, and then evenly spray 0.2 to 0.3 lemon juice on every 22 parts of fresh ginger raw material, and place it in a place without sunlight. Spread it in a cool place for 10 to 20 minutes, neutralize and remove part of the strong pungent taste on the fresh ginger, and finally wash and dry it, then use a superfine pulverizer to pulverize it to obtain dry superfine ginger powder;

[0037] B. Pretreatment of ingredients: select the finished products of wolfberry, licorice and honeysuckle without rot, moth and mildew, and use an ultrafine pulverizer to pulverize them respectively to obtain dry ultrafine powder of wolfberry, licorice powder and honeysuckle;

[0038] C, sweetener pretreatment: 19 parts of sweeteners are crushed to obtain dry sweetener superfine powder; 9 parts of sweeteners are selected for processing to obtain a sweetener solution;

[003...

Embodiment 3

[0043] A. Raw material pretreatment: select fresh ginger without rot, insects and mildew, wash it, remove excess water on the surface, and then evenly spray 0.2 to 0.3 lemon juice on every 22 parts of fresh ginger raw material, and place it in a place without sunlight. Spread it in the air for 10-20 minutes to neutralize and remove some of the strong spicy taste on the fresh ginger. Finally, after washing and drying, use a superfine pulverizer to pulverize to obtain dry superfine ginger powder;

[0044] B. Pretreatment of ingredients: select the finished products of wolfberry, licorice and honeysuckle without rot, moth and mildew, and use an ultrafine pulverizer to pulverize them respectively to obtain dry ultrafine powder of wolfberry, licorice powder and honeysuckle;

[0045] C, sweetener pretreatment: 22 parts of sweeteners are crushed to obtain dry sweetener superfine powder; 10 parts of sweeteners are selected for processing to obtain a sweetener solution;

[0046] D. Sem...

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Abstract

The present invention aims to provide a compound nutritious ginger buccal tablet and a processing technology thereof. The compound nutritious ginger buccal tablet comprises the following raw materialsin parts by weight: 22-28 parts of ginger powder, 16-22 parts of a sweetener, 35-40 parts of skim milk powder, 10-15 parts of Chinese wolfberry fruit powder, 4-6 parts of licorice powder and 4-6 parts of honeysuckle powder. The ginger buccal tablet has functions of preventing oxidation, enhancing appetite, improving lipid metabolism, inducing sweat and dispelling exogenous evils, dispelling cold-phlegm and cough, etc. The method of using vinegar or lemons to remove pungent taste enables the buccal tablet to only have medicinal effects of ginger, greatly reduces the pungent taste of the ginger, effectively improves consumption compliance and mouthfeel, and also increases functional effects of the tablet sugar. The compound nutritious ginger buccal tablet is suitable for consumption by a majority of the masses, delicious in taste, rich in nutrients, convenient to carry and eat and relatively long in shelf life, and increases market competitiveness.

Description

technical field [0001] The invention belongs to the technical field of ginger food deep processing technology, and in particular relates to a compound nutritional ginger buccal tablet and a processing technology thereof. Background technique [0002] Ginger is a common item in our life in China. At present, most of the products in this area are produced using ginger as a raw material, and they all stay on a simple, crude, and primitive basis without complete deep processing of ginger. Ginger contains Nutrients such as protein, multivitamins, carotene, calcium, iron. Phosphorus, etc., are not fully utilized and cause a lot of waste. Simultaneously, because the edible method of ginger is simple, and ginger has pungent stimulating taste, often makes eater produce bad feeling. [0003] Most ginger products are mostly pickled products, and there are also a few lozenges and powder products, but there is a problem of lack of certain functionality, and the current lozenges all ret...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L33/10A23P10/28A23C9/16A23C9/152A23C9/156
CPCA23L33/10A23P10/28A23C9/16A23C9/152A23C9/156A23V2002/00A23V2200/30
Inventor 唐闻兵唐玉生唐闻君
Owner 云南万兴隆生物科技集团有限公司
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