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Framberry normal juice effervescence tablet and preparation technique thereof

A technology of raspberry and raw juice, applied in the direction of food science, etc., can solve the problems of easy onset, accelerated decomposition, and aggravation of patients, and achieve the effects of expanding the applicable population, reducing hygroscopicity, and increasing interest

Inactive Publication Date: 2006-08-23
北京市农林科学院林业果树研究所
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Sodium bicarbonate is often used as a foaming agent in the existing effervescent process, which will bring adverse consequences to people who are not suitable for eating more sodium, for example: after bronchial asthma patients consume excessive sodium, their reactivity to histamine increases , make the patient easy to get sick or make the disease worse; for example, after hypertensive patients take in too much sodium, it will increase the burden on the heart, trigger heart failure, and easily cause systemic edema and ascites; Causes the accelerated decomposition of starch and the absorption of glucose, directly causing an increase in blood sugar
[0006] Most of the ingredients of existing effervescent tablets contain citric acid and sodium bicarbonate. When the effervescent tablet directly contacts with the air, the moisture in the air will promote the reaction of citric acid and sodium bicarbonate in the effervescent tablet to generate citric acid Sodium and water make effervescent tablets easy to be affected by moisture, so airtight conditions are required during storage, which increases the cost of the product

Method used

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Examples

Experimental program
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Effect test

preparation example Construction

[0026] The preparation technology of above-mentioned raspberry raw juice effervescent tablet is described in further detail below:

[0027] 1. Pretreatment of raw materials: first select the fruit (remove rotten fruit, disease and insect pest fruit, etc. by hand), then soak (use clean water to soak the raspberry fruit for 10-20 minutes), and finally rinse it with a nozzle in a basket with holes. The silt on the surface of the raspberry fruit is fully cleaned.

[0028] 2. Crushing and pressing: put the washed raspberry fruit into a fruit juice machine for crushing, and obtain raspberry juice after crushing and pressing.

[0029] 3. Essence extraction: at a temperature of 30-50° C. and a pressure of 0.07-0.1 MPa, the raspberry juice is evaporated with a rotary evaporator to reclaim the essence-water mixture (raspberry essence content 1%-10%).

[0030] 4. Juice filtration and drying: filter the juice with 8 layers of gauze after extracting the essence, then depressurize to 0.07-...

Embodiment 1

[0038] Red Raspberry Effervescent Tablets

[0039] 1. Red raspberry (variety 986, a variety bred by the Forestry Fruit Research Institute of Beijing Academy of Agriculture and Forestry Sciences) 1000 grams is collected from the raspberry resource garden of the Forestry Fruit Tree Research Institute of Beijing Academy of Agriculture and Forestry Sciences. After cleaning, it is crushed with a juicer and separated to obtain 800ml of fruit juice , Fruit juice reclaims essence with rotary evaporator, temperature 40 ℃, pressure 0.1MPa, obtain essence water mixed solution 50ml (containing red raspberry essence 9.6%).

[0040] 2. After the fruit juice is filtered with 8 layers of gauze, it is decompressed to 0.08Mpa and then filtered. Add 1200ml of absolute ethanol to the filtrate, let it stand for 12 hours, remove the precipitate, and obtain 1900ml of clear liquid. Use a rotary evaporator to cool the clear liquid at 50°C , recovery of ethanol under a pressure of 0.1MPa until there is...

Embodiment 2

[0045] Yellow Raspberry Effervescent Tablets

[0046] 1. Yellow raspberry (variety FF6, quoted from Hungary by the Institute of Forestry Fruit Trees, Beijing Academy of Agriculture and Forestry Sciences) 1000 grams is collected from the raspberry resource garden of the Forestry Fruit Tree Institute of Beijing Academy of Agriculture and Forestry Sciences, cleaned and crushed with a juicer, and separated to obtain 750ml of fruit juice. Recover the essence with a rotary evaporator at a temperature of 35° C. and a pressure of 0.09 MPa to obtain 50 ml of essence-water mixture (containing 9.8% yellow raspberry essence).

[0047] 2. The fruit juice is filtered with 8 layers of gauze, and then filtered under reduced pressure. Add 1200ml of absolute ethanol to the filtrate, let it stand for 12 hours, remove the precipitate, and obtain 1800ml of clear liquid. Change ethanol to no alcohol taste, use vacuum oven at temperature 58 ℃, vacuum dry under pressure 0.1MPa after 4 hours to obtain...

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Abstract

The invention provides a framberry normal juice effervescence tablet and preparation technique thereof, which comprises framberry fruit juice concentrate, lemon acid, calcium carbonate, potassium hydrogen carbonate, lactose, and essence.

Description

technical field [0001] The invention relates to an effervescent tablet and a preparation process thereof. Background technique [0002] China is one of the origins of raspberries, but the origin of cultivation as a fruit is in Europe. At present, there are large-scale plantings in Germany, Britain, Hungary, the United States, Canada and other countries. my country started the introduction and breeding work in the 1980s, and it is currently planted on a certain scale in Beijing, Jilin, Jiangsu, Hebei, Shaanxi and other places. The raspberry planted in my country is mainly exported as quick-frozen fruit, and a small amount is used to process fruit juice, fruit wine, etc. [0003] According to its color and fruit characteristics, raspberries can be divided into three types: red raspberry, yellow raspberry and blackberry. These three types are all grown in our country. Red raspberries are bright in color and have a pleasant aroma, yellow raspberries are orange in color and ri...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L2/40
Inventor 许奕华张玉平陈梅香
Owner 北京市农林科学院林业果树研究所
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