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Preparation method of chitosan and noni fruit composite appetizing granules

A technology of compound noni fruit and chitosan, which is applied in the functions of food ingredients, food freezing, food science, etc., can solve the problems that food affects the growth and development of the body, and achieve the effects of improving immunity, good health care, and promoting appetite Effect

Inactive Publication Date: 2019-10-22
HARBIN INST OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Loss of appetite is a problem faced by many people, especially in hot summer, but insufficient or unbalanced food intake will not only affect the normal growth and development of the body, but also bring a series of side effects to the body. Therefore, it is necessary to Develop a product that can appetize and stimulate people's appetite, so as to promote the intake of sufficient and balanced food for the body to ensure the health of the body

Method used

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Examples

Experimental program
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Effect test

specific Embodiment approach 1

[0032] The present embodiment provides a kind of preparation method of chitosan compound noni fruit appetizing granules, which specifically comprises the following steps:

[0033] 1. Weigh 200-500g noni fruit and plum respectively, wash them, add drinking water according to the material-to-liquid ratio of 1:40-1:20, heat and boil under the power of the induction cooker at 1000W-1200W and filter, discard the filter residue to obtain 200-400mL viscous Thick pulp.

[0034] 2. Weigh 300-600g of strawberry and sweet orange respectively, wash them, process them with a juicer for 5-10min, filter 2-3 times, and discard the filter residue to obtain 200-300mL of fruit juice;

[0035] 3. Weigh 200-400g yams and mung beans respectively, wash them, process them with a vacuum freeze dryer for 10-15h to obtain dry products, pulverize them with a pulverizer, and pass through a 300-400 mesh sieve to obtain 200-400g of freeze-dried powder. In addition, 200-400g of xylitol and chitosan were ...

specific Embodiment approach 2

[0040] This embodiment is different from Embodiment 1 in that the raw materials used in step 1 are noni fruit and hawthorn; the raw materials used in step 2 are tomatoes and watermelon; the selected raw materials in step 3 are yam, cucumber, chitosan and Xylitol; the mass proportioning of each raw material described in step 4 and 5 is: xylitol powder 34%, noni pulp 10%, hawthorn pulp 20%, tomato juice 8%, watermelon juice 10%, chitosan Powdered sugar 5%, yam freeze-dried powder 6%, cucumber freeze-dried powder 7%.

specific Embodiment approach 3

[0042]What this embodiment is different from Embodiment 1 is that the raw material used in step 1 is noni fruit; the selected raw materials in step 2 are sweet orange and grape; the selected raw materials in step 3 are yam, sweet potato, chitosan and Xylitol; the mass proportioning of each raw material described in step 4 and 5 is: xylitol powder 38%, Noni pulp 12%, orange juice 15%, grape juice 12%, chitosan powder 6%, Chinese yam Freeze-dried powder 9%, sweet potato freeze-dried powder 8%.

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Abstract

The invention relates to a preparation method of chitosan and noni fruit composite appetizing granules. The granules mainly comprise, by mass, 30%-50% of xylitol powder, 7%-16% of noni fruit pulp, 2%-6% of plum pulp, 3%-8% of hawthorn pulp, 5%-12% of orange juice, 3%-9% of kiwifruit juice, 3%-10% of grape juice, 2%-7% of chitosan powder, 4%-10% of Chinese yam freeze-dried powder and 4%-9% of mungbean freeze-dried powder. The raw and auxiliary materials are subjected to boiling, juicing, free-drying, crushing, sieving and other processes to obtain pulp, juice and dry powder for use, and the raw and auxiliary materials are composited through three-dimensional mixing, granulation and other technologies to obtain the finished product. The product has the advantages that noni fruit pulp and chitosan are added while a variety of appetizing raw and auxiliary materials are used, so that the product has multiple functions and is good in taste, convenient to carry and suitable for various occasions and different people to eat.

Description

technical field [0001] The invention relates to a preparation method of chitosan compound noni fruit Kaiwei granule. Background technique [0002] Loss of appetite is a problem that many people will face, especially in the hot summer, but insufficient or unbalanced food intake will not only affect the normal growth and development of the body, but also bring a series of side effects to the body. Therefore, it is necessary to Develop a product that can whet the appetite and stimulate people's appetite, so as to promote the intake of sufficient and balanced food and ensure the health of the body. [0003] Xylitol is a natural and healthy sweetener extracted from sugarcane and other plant materials. Its sweetness is 1.2 times that of sucrose. It is easily soluble in water and can absorb a lot of heat when dissolved in water. Therefore, it is edible When it is used, it can produce a pleasant cool feeling, and when it is used as the main raw material of the compound granule, it ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/395A23L33/10A23L33/105
CPCA23L2/395A23L33/10A23L33/105A23V2002/00A23V2200/302A23V2200/32A23V2200/324A23V2200/3262A23V2250/6422A23V2250/511A23V2300/10A23V2300/20
Inventor 王振宇王笑王路
Owner HARBIN INST OF TECH
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