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

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...

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 the smoothness of the mouthfeel; dextrin needs to be added to reduce bitterness; flavors and fragrances need to be added to enhance product aroma, and sweeteners need to be added to Enhance the flavor of the product, and most products have problems such as single nutrition, dark color, and poor taste

In addition, for these existing problems, no researchers in the prior art have proposed a related solution

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