Acerola cherry tabletted candies and preparation method thereof

A technology for tableting candies and acerola cherries, which is applied in confectionary, confectionery industry, and food ingredients as taste improvers, etc. It can solve the problems of fragmentation and collapse, improve hardness and friability, and be easily accepted by the market , The effect of hardness stability

Pending Publication Date: 2022-01-28
富诺健康股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Based on the characteristics of acerola cherry and related products in the prior art, in order to achieve good taste and hardness, the existing acerola cherry tablet candy on the market has problems such as lobes, fragments, and collapse, and the taste is basically acerola. The taste of cherries is sour, and the market acceptance is average; therefore

Method used

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  • Acerola cherry tabletted candies and preparation method thereof
  • Acerola cherry tabletted candies and preparation method thereof
  • Acerola cherry tabletted candies and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0052] According to the mass percentage measure, the formula group of the tablets is: 33.2% of the coniferous cherry powder, the sorbitol 28.6, microcrystalline cellulose 15%, D-mannitol 1%, stevulidin 1%, blueberry powder 20%, 0.2% of Trichlorosose and 1% of stearate;

[0053] Further, the coniferous cherry tablet candy is obtained by the following preparation steps:

[0054] a) Sintering: the coniferous cherry powder, blueberry powder, sorbitol, D-mannocyanol all 20 mesh sieve, and mix the material is uniform;

[0055] b) Premix: Trichloroside, the blueberry fruit powder is premixed for 5 min after drying machine, resulting in a mixture A;

[0056] c) Total mixing: sorbitol, coniferous cherry powder, mixture A, D-mannool, microcrystalline, blueberry powder in turn into the mixer, and finally add stearate calcium in a throwing manner. It is evenly dispersed, with a total mixing time of 15 min;

[0057] d) Tablet: 20 rpm of pressurizing machine speed / min to get a tablet candy as...

Embodiment 2

[0059] According to the mass percentage, the formula group of the tablets is: 30% of the coniferous cherry powder, 28.6% sorbitol, 20% microcrystalline cellulose, 5% D-mannocyanol, 0.3% of stevulin, 15% blueberry powder 0.1% and 1% magnesium stearate;

[0060] Further, the preparation step of the coniferous cherry tablet candy is:

[0061] a) Sintering: the coniferous cherry powder, blueberry powder, sorbitol, D-mannocyanol all 20 mesh sieve, and mix the material is uniform;

[0062] b) Premix: Trichloroside, the blueberry fruit powder is premixed for 8 min after dry mixing machine to obtain a mixture A;

[0063] c) Total mixed: sorbitol, coniferous cherry powder, mixture A, D-mannool, microcrystalline cellulose, blueberry powder in turn into the mixer, and finally add stearate in a throwing method, so that It is evenly dispersed, the total mixing time is 20 min;

[0064] d) Tablet: The pressurizing machine speed is 18 turns / min, and the tablet candy is obtained as 2 #.

Embodiment 3

[0066] According to the mass percentage, the recipe group of the tablets is: 30% of the coniferous cherry powder, 29.1% sorbitol, 5% microcrystalline cellulose, 5% D-mannocyanol, stevi glycoside 0.3%, Blueberry 15% 0.1% of Trichloro sucrose and 0.5% of magnesium stearate;

[0067] Further, the preparation step of the coniferous cherry tablet candy is:

[0068] a) Sintering: the coniferous cherry powder, blueberry powder, sorbitol, D-mannocyanol all 20 mesh sieve, and mix the material is uniform;

[0069] b) Premix: Trichloroside, the blueberry fruit powder is premixed for 8 min after dry mixing machine to obtain a mixture A;

[0070] c) Total mixed: sorbitol, coniferous cherry powder, mixture A, D-mannool, microcrystalline cellulose, blueberry powder in turn into the mixer, and finally add stearate in a throwing method, so that It is evenly dispersed, the total mixing time is 20 min;

[0071] d) Tablet: The pressurizing machine speed is 18 rpm, and the tablet candy is obtained as ...

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Abstract

The present invention relates to acerola cherry tabletted candies and a preparation method thereof. The candies consist of cherry powder, an excipient, a sweetening agent, an adhesive and a lubricant; the acerola cherry tabletted candies specifically comprise 25-33.35% of acerola cherry powder, 28.6-29.3% of sorbitol, 15-25% of microcrystalline cellulose, 1-8% of D-mannitol, 0.1-1% of stevioside, 10.65-20% of blueberry powder, 0.01-0.05% of sucralose and 0.3-1% of magnesium stearate. The tabletted candies are obtained by adopting the technologies of sieving, weighing, premixing, total mixing and direct pressing. The acerola cherry tabletted candies are simple in preparation process, stable in hardness, friability and taste, have blueberry flavor, are moderate in sourness and sweetness and convenient to eat, and have the beneficial effects of enhancing immunity, improving skin state, whitening, regulating intestinal flora and the like.

Description

Technical field [0001] The present invention belongs to the health food and food technology, which relates to a coniferous cherry tablet concussion and a preparation method thereof. [0002] technical background [0003] Vitamin C is also known as ascorbic acid, is a human body itself that cannot be synthesized, and it is necessary to supply water soluble vitamins supplied by food, mainly in fruit and vegetables. Vitamin C is one of the necessary vitamins necessary for human body, which can participate in amino acid metabolism, synthesis of neurotransmitters, collagen and tissue cell integration, can reduce the permeability of capillaries, and promote iron absorption, improve cholesterol metabolism , Antihistamine, enhanced immunity, etc., take it to increase the body's resistance to prevent the invasion of cold viruses. However, due to vitamin C to vitably oxidation, temperature, pH, oxygen, enzyme, metal ions, ultraviolet rays, etc. will affect the stability of vitamin C, such a...

Claims

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Application Information

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IPC IPC(8): A23G3/48A23G3/36A23G3/42
CPCA23G3/48A23G3/364A23G3/42A23G3/36A23V2002/00A23V2250/51084A23V2250/642A23V2250/6418A23V2200/30A23V2200/318A23V2200/32A23V2200/324A23V2200/16A23V2200/14A23V2250/262A23V2250/264
Inventor 张晓洁邓颖妍林小洁黎婷肖克勇
Owner 富诺健康股份有限公司
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