Zero-additive composite nutritional fruit and vegetable lozenge and preparation method thereof

An additive, fruit and vegetable technology, applied in the direction of preservation of fruits and vegetables, preservation of fruits/vegetables through radiation/electrical treatment, food ingredients containing natural extracts, etc., can solve the problems of dark color, single nutrition, poor taste, etc., to maintain pectin Viscosity, low sensitivity, reasonable structure effect

Pending Publication Date: 2020-08-11
HUNAN AGRI PRODS PROCESSING INST
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] At present, there are many types of fruit and vegetable lozenges on the domestic and foreign markets, but no matter what type of fruit and vegetable lozenges can be prepared by adding auxiliary materials, processing aids or food additives, etc., if necessary, add magnesium stearate As an anti-sticking agent, excipient and lubricant to reduce product viscosity and increase compressibility, increase

Method used

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  • Zero-additive composite nutritional fruit and vegetable lozenge and preparation method thereof
  • Zero-additive composite nutritional fruit and vegetable lozenge and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0041] Example 1:

[0042] A zero-additive composite nutrient fruit and vegetable lozenge, which comprises the following raw material components in parts by mass: 175 parts of orange juice, 35 parts of orange pulp slurry, and 20 parts of cooked potato pulp.

[0043] In this embodiment, the orange pulp slurry is sweet orange pulp, and the orange juice is sweet orange juice.

[0044] A method for preparing the zero-additive composite nutrient fruit and vegetable lozenge in this embodiment is prepared by mixing orange juice, orange pulp slurry, and potato cooked slurry, microprocessing, vacuum freeze drying, crushing, and tableting, which specifically includes the following step:

[0045] S1. Preparation of orange juice, orange pulp pulp, and potato cooked pulp:

[0046] According to the mass ratio of orange juice concentrate to water of 1:5, mix orange juice concentrate (commercially available, sweet orange juice concentrate, 100% pure juice, manufacturer: Yuncheng Heheyuan Food Co., Ltd...

Example Embodiment

[0070] Example 2

[0071] A zero-additive compound nutritional fruit and vegetable lozenge, which comprises the following raw material components in parts by mass: 240 parts of orange juice, 40 parts of orange pulp slurry, and 30 parts of cooked potato pulp.

[0072] In this embodiment, the orange pulp slurry is sweet orange pulp, and the orange juice is sweet orange juice.

[0073] A method for preparing the zero-additive composite nutrient fruit and vegetable lozenge in this embodiment is prepared by mixing orange juice, orange pulp slurry, and potato cooked slurry, microprocessing, vacuum freeze drying, crushing, and tableting, which specifically includes the following step:

[0074] S1. Preparation of orange juice, orange pulp pulp, and potato cooked pulp:

[0075] The orange juice is made of Gannan navel orange, and fresh orange juice is extracted with American FMC juice extraction equipment.

[0076] The sweet orange is cleaned and peeled, and the intact edible part containing the...

Example Embodiment

[0082] Example 3

[0083] A zero-additive compound nutritional fruit and vegetable lozenge, which is basically the same as Example 1, except that: Example 3 includes the following raw material components in parts by mass: 200 parts of orange juice, 38 parts of orange pulp slurry, and cooked potato pulp 25 servings.

[0084] The zero-additive compound nutritional fruit and vegetable lozenges prepared in Examples 2 and 3 have the same or similar technical effects as those in Example 1.

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Abstract

The invention discloses a zero-additive composite nutritional fruit and vegetable lozenge and a preparation method thereof. The zero-additive composite nutritional fruit and vegetable lozenge comprises the following raw material components in parts by mass: 175-240 parts of orange juice, 35-40 parts of orange pulp and 20-30 parts of cooked potato pulp. The preparation method comprises the following steps: mixing the orange juice, the orange pulp and the cooked potato pulp, carrying out micronizing, vacuum freeze drying, crushing, and tabletting to obtain the product. The zero-additive composite nutritional fruit and vegetable lozenge does not contain any sweetening agent, excipient, preservative, pigment, essence and other food additives. The pure natural compound fruit and vegetable lozenge which is sweet, sour, palatable and delicate in taste is prepared by utilizing the complementarity and color similarity of the raw materials, and the lozenge has the characteristics of nutrition, health care and wide range of people suitable for eating.

Description

technical field [0001] The invention belongs to the technical field of food and its processing, and relates to a zero-additive compound nutritional fruit and vegetable buccal tablet and a preparation method thereof, in particular to a premise of using orange juice, orange pulp pulp, and cooked potato pulp as raw materials without adding any food additives. The pure natural compound nutrient fruit and vegetable buccal tablet prepared as follows and a preparation method thereof. Background technique [0002] At present, there are many types of fruit and vegetable lozenges on the domestic and foreign markets, but no matter what type of fruit and vegetable lozenges can be prepared by adding auxiliary materials, processing aids or food additives, etc., if necessary, add magnesium stearate As an anti-sticking agent, excipient and lubricant to reduce product viscosity and increase compressibility, increase the smoothness of the mouthfeel; dextrin needs to be added to reduce bittern...

Claims

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Application Information

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IPC IPC(8): A23L19/00A23L19/12A23L33/10A23L33/105A23B7/015A23B7/148A23P10/28
CPCA23L19/01A23L19/13A23L33/10A23L33/105A23B7/015A23B7/148A23P10/28A23V2002/00A23V2200/04A23V2200/14A23V2200/32A23V2200/30A23V2250/21Y02P60/87
Inventor 李绮丽张群李涛单杨付复华李高阳谢秋涛
Owner HUNAN AGRI PRODS PROCESSING INST
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