CN105995714A - Mulberry-flavor chewable tablet and preparation method thereof - Google Patents
Mulberry-flavor chewable tablet and preparation method thereof Download PDFInfo
- Publication number
- CN105995714A CN105995714A CN201610356285.1A CN201610356285A CN105995714A CN 105995714 A CN105995714 A CN 105995714A CN 201610356285 A CN201610356285 A CN 201610356285A CN 105995714 A CN105995714 A CN 105995714A
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- CN
- China
- Prior art keywords
- fructus mori
- powder
- chewable tablet
- mulberry
- fructus
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 239000007910 chewable tablet Substances 0.000 title claims abstract description 25
- 229940068682 chewable tablet Drugs 0.000 title claims abstract description 25
- 238000002360 preparation method Methods 0.000 title claims abstract description 24
- 239000000796 flavoring agent Substances 0.000 title abstract description 7
- 239000000843 powder Substances 0.000 claims abstract description 70
- 235000008708 Morus alba Nutrition 0.000 claims abstract description 23
- 239000000314 lubricant Substances 0.000 claims abstract description 23
- 240000000249 Morus alba Species 0.000 claims abstract description 19
- 238000005516 engineering process Methods 0.000 claims abstract description 18
- 239000002994 raw material Substances 0.000 claims abstract description 10
- 239000000945 filler Substances 0.000 claims abstract description 5
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 45
- 238000000034 method Methods 0.000 claims description 37
- 235000013399 edible fruits Nutrition 0.000 claims description 30
- 239000008187 granular material Substances 0.000 claims description 28
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 27
- 238000001816 cooling Methods 0.000 claims description 16
- 239000000834 fixative Substances 0.000 claims description 16
- 239000003795 chemical substances by application Substances 0.000 claims description 14
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 claims description 12
- 239000011812 mixed powder Substances 0.000 claims description 10
- 239000011734 sodium Substances 0.000 claims description 9
- 229910052708 sodium Inorganic materials 0.000 claims description 9
- 235000013311 vegetables Nutrition 0.000 claims description 8
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 claims description 7
- VYPSYNLAJGMNEJ-UHFFFAOYSA-N Silicium dioxide Chemical compound O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 claims description 7
- 238000004140 cleaning Methods 0.000 claims description 7
- 238000009413 insulation Methods 0.000 claims description 7
- HQKMJHAJHXVSDF-UHFFFAOYSA-L magnesium stearate Chemical compound [Mg+2].CCCCCCCCCCCCCCCCCC([O-])=O.CCCCCCCCCCCCCCCCCC([O-])=O HQKMJHAJHXVSDF-UHFFFAOYSA-L 0.000 claims description 6
- 239000010977 jade Substances 0.000 claims description 5
- 230000014759 maintenance of location Effects 0.000 claims description 5
- 239000000203 mixture Substances 0.000 claims description 5
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 claims description 4
- 229920000168 Microcrystalline cellulose Polymers 0.000 claims description 4
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 claims description 4
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 claims description 4
- -1 hydroxypropyl Chemical group 0.000 claims description 4
- 239000001630 malic acid Substances 0.000 claims description 4
- 235000011090 malic acid Nutrition 0.000 claims description 4
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 claims description 4
- 239000008108 microcrystalline cellulose Substances 0.000 claims description 4
- 235000019813 microcrystalline cellulose Nutrition 0.000 claims description 4
- 229940016286 microcrystalline cellulose Drugs 0.000 claims description 4
- 239000000811 xylitol Substances 0.000 claims description 4
- 235000010447 xylitol Nutrition 0.000 claims description 4
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 claims description 4
- 229960002675 xylitol Drugs 0.000 claims description 4
- 244000241257 Cucumis melo Species 0.000 claims description 3
- 235000015510 Cucumis melo subsp melo Nutrition 0.000 claims description 3
- FJJCIZWZNKZHII-UHFFFAOYSA-N [4,6-bis(cyanoamino)-1,3,5-triazin-2-yl]cyanamide Chemical compound N#CNC1=NC(NC#N)=NC(NC#N)=N1 FJJCIZWZNKZHII-UHFFFAOYSA-N 0.000 claims description 3
- 239000002253 acid Substances 0.000 claims description 3
- 230000036772 blood pressure Effects 0.000 claims description 3
- 235000019359 magnesium stearate Nutrition 0.000 claims description 3
- 239000000377 silicon dioxide Substances 0.000 claims description 3
- 235000012239 silicon dioxide Nutrition 0.000 claims description 3
- 230000008961 swelling Effects 0.000 claims description 3
- 235000004936 Bromus mango Nutrition 0.000 claims description 2
- ZAMOUSCENKQFHK-UHFFFAOYSA-N Chlorine atom Chemical compound [Cl] ZAMOUSCENKQFHK-UHFFFAOYSA-N 0.000 claims description 2
- FBPFZTCFMRRESA-KVTDHHQDSA-N D-Mannitol Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-KVTDHHQDSA-N 0.000 claims description 2
- AYRXSINWFIIFAE-SCLMCMATSA-N Isomaltose Natural products OC[C@H]1O[C@H](OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C=O)[C@@H](O)[C@@H](O)[C@@H]1O AYRXSINWFIIFAE-SCLMCMATSA-N 0.000 claims description 2
- 239000005913 Maltodextrin Substances 0.000 claims description 2
- 229920002774 Maltodextrin Polymers 0.000 claims description 2
- 240000007228 Mangifera indica Species 0.000 claims description 2
- 235000014826 Mangifera indica Nutrition 0.000 claims description 2
- 229930195725 Mannitol Natural products 0.000 claims description 2
- 235000009184 Spondias indica Nutrition 0.000 claims description 2
- 239000000460 chlorine Substances 0.000 claims description 2
- 229910052801 chlorine Inorganic materials 0.000 claims description 2
- DLRVVLDZNNYCBX-RTPHMHGBSA-N isomaltose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1OC[C@@H]1[C@@H](O)[C@H](O)[C@@H](O)C(O)O1 DLRVVLDZNNYCBX-RTPHMHGBSA-N 0.000 claims description 2
- 229940035034 maltodextrin Drugs 0.000 claims description 2
- 239000000594 mannitol Substances 0.000 claims description 2
- 235000010355 mannitol Nutrition 0.000 claims description 2
- 239000000835 fiber Substances 0.000 claims 1
- 230000001007 puffing effect Effects 0.000 abstract description 14
- 238000012545 processing Methods 0.000 abstract description 7
- 238000004519 manufacturing process Methods 0.000 abstract description 6
- 235000009508 confectionery Nutrition 0.000 abstract description 5
- 238000003860 storage Methods 0.000 abstract description 5
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- 239000002778 food additive Substances 0.000 abstract description 3
- 235000012055 fruits and vegetables Nutrition 0.000 abstract description 3
- 230000000704 physical effect Effects 0.000 abstract description 2
- 241000218231 Moraceae Species 0.000 abstract 4
- 230000007547 defect Effects 0.000 abstract 1
- 235000013355 food flavoring agent Nutrition 0.000 abstract 1
- 235000003599 food sweetener Nutrition 0.000 abstract 1
- 235000015097 nutrients Nutrition 0.000 abstract 1
- 230000002035 prolonged effect Effects 0.000 abstract 1
- 239000003765 sweetening agent Substances 0.000 abstract 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 18
- 230000008569 process Effects 0.000 description 16
- XUJNEKJLAYXESH-REOHCLBHSA-N L-Cysteine Chemical compound SC[C@H](N)C(O)=O XUJNEKJLAYXESH-REOHCLBHSA-N 0.000 description 15
- 239000007788 liquid Substances 0.000 description 14
- 229910000831 Steel Inorganic materials 0.000 description 13
- 235000015165 citric acid Nutrition 0.000 description 13
- 239000010959 steel Substances 0.000 description 13
- 235000016709 nutrition Nutrition 0.000 description 10
- 239000011780 sodium chloride Substances 0.000 description 9
- 238000002372 labelling Methods 0.000 description 8
- 241000607479 Yersinia pestis Species 0.000 description 7
- 231100000915 pathological change Toxicity 0.000 description 7
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- 235000010352 sodium erythorbate Nutrition 0.000 description 7
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 6
- 241000238631 Hexapoda Species 0.000 description 6
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- 238000004806 packaging method and process Methods 0.000 description 6
- 235000021028 berry Nutrition 0.000 description 5
- 239000001110 calcium chloride Substances 0.000 description 5
- 229910001628 calcium chloride Inorganic materials 0.000 description 5
- 238000004939 coking Methods 0.000 description 5
- 238000001035 drying Methods 0.000 description 5
- 235000013305 food Nutrition 0.000 description 5
- 239000004320 sodium erythorbate Substances 0.000 description 5
- RBWSWDPRDBEWCR-RKJRWTFHSA-N sodium;(2r)-2-[(2r)-3,4-dihydroxy-5-oxo-2h-furan-2-yl]-2-hydroxyethanolate Chemical compound [Na+].[O-]C[C@@H](O)[C@H]1OC(=O)C(O)=C1O RBWSWDPRDBEWCR-RKJRWTFHSA-N 0.000 description 5
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- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 3
- 238000009825 accumulation Methods 0.000 description 3
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- GDSOZVZXVXTJMI-SNAWJCMRSA-N (e)-1-methylbut-1-ene-1,2,4-tricarboxylic acid Chemical compound OC(=O)C(/C)=C(C(O)=O)\CCC(O)=O GDSOZVZXVXTJMI-SNAWJCMRSA-N 0.000 description 2
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 description 2
- CIWBSHSKHKDKBQ-DUZGATOHSA-N D-isoascorbic acid Chemical compound OC[C@@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-DUZGATOHSA-N 0.000 description 2
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- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 description 2
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- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 2
- 229930003935 flavonoid Natural products 0.000 description 2
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- WRIDQFICGBMAFQ-UHFFFAOYSA-N (E)-8-Octadecenoic acid Natural products CCCCCCCCCC=CCCCCCCC(O)=O WRIDQFICGBMAFQ-UHFFFAOYSA-N 0.000 description 1
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- QSBYPNXLFMSGKH-UHFFFAOYSA-N 9-Heptadecensaeure Natural products CCCCCCCC=CCCCCCCCC(O)=O QSBYPNXLFMSGKH-UHFFFAOYSA-N 0.000 description 1
- JMGZEFIQIZZSBH-UHFFFAOYSA-N Bioquercetin Natural products CC1OC(OCC(O)C2OC(OC3=C(Oc4cc(O)cc(O)c4C3=O)c5ccc(O)c(O)c5)C(O)C2O)C(O)C(O)C1O JMGZEFIQIZZSBH-UHFFFAOYSA-N 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
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- 229930091371 Fructose Natural products 0.000 description 1
- 239000005715 Fructose Substances 0.000 description 1
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
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- ZQPPMHVWECSIRJ-UHFFFAOYSA-N Oleic acid Natural products CCCCCCCCC=CCCCCCCCC(O)=O ZQPPMHVWECSIRJ-UHFFFAOYSA-N 0.000 description 1
- FEWJPZIEWOKRBE-UHFFFAOYSA-N Tartaric acid Natural products [H+].[H+].[O-]C(=O)C(O)C(O)C([O-])=O FEWJPZIEWOKRBE-UHFFFAOYSA-N 0.000 description 1
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- GUBGYTABKSRVRQ-QUYVBRFLSA-N beta-maltose Chemical compound OC[C@H]1O[C@H](O[C@H]2[C@H](O)[C@@H](O)[C@H](O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@@H]1O GUBGYTABKSRVRQ-QUYVBRFLSA-N 0.000 description 1
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- 238000009395 breeding Methods 0.000 description 1
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- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 235000021466 carotenoid Nutrition 0.000 description 1
- 150000001747 carotenoids Chemical class 0.000 description 1
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- 230000002596 correlated effect Effects 0.000 description 1
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- 235000021551 crystal sugar Nutrition 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
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- 230000002526 effect on cardiovascular system Effects 0.000 description 1
- IVTMALDHFAHOGL-UHFFFAOYSA-N eriodictyol 7-O-rutinoside Natural products OC1C(O)C(O)C(C)OC1OCC1C(O)C(O)C(O)C(OC=2C=C3C(C(C(O)=C(O3)C=3C=C(O)C(O)=CC=3)=O)=C(O)C=2)O1 IVTMALDHFAHOGL-UHFFFAOYSA-N 0.000 description 1
- 238000004880 explosion Methods 0.000 description 1
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- 239000003205 fragrance Substances 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- IPCSVZSSVZVIGE-UHFFFAOYSA-N hexadecanoic acid Chemical compound CCCCCCCCCCCCCCCC(O)=O IPCSVZSSVZVIGE-UHFFFAOYSA-N 0.000 description 1
- 239000001863 hydroxypropyl cellulose Substances 0.000 description 1
- 235000010977 hydroxypropyl cellulose Nutrition 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- QXJSBBXBKPUZAA-UHFFFAOYSA-N isooleic acid Natural products CCCCCCCC=CCCCCCCCCC(O)=O QXJSBBXBKPUZAA-UHFFFAOYSA-N 0.000 description 1
- 238000003754 machining Methods 0.000 description 1
- 210000002540 macrophage Anatomy 0.000 description 1
- 229940099690 malic acid Drugs 0.000 description 1
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- ZQPPMHVWECSIRJ-KTKRTIGZSA-N oleic acid Chemical compound CCCCCCCC\C=C/CCCCCCCC(O)=O ZQPPMHVWECSIRJ-KTKRTIGZSA-N 0.000 description 1
- 238000012856 packing Methods 0.000 description 1
- 150000007965 phenolic acids Chemical class 0.000 description 1
- FDRQPMVGJOQVTL-UHFFFAOYSA-N quercetin rutinoside Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC=2C(C3=C(O)C=C(O)C=C3OC=2C=2C=C(O)C(O)=CC=2)=O)O1 FDRQPMVGJOQVTL-UHFFFAOYSA-N 0.000 description 1
- 230000001603 reducing effect Effects 0.000 description 1
- 235000005493 rutin Nutrition 0.000 description 1
- IKGXIBQEEMLURG-BKUODXTLSA-N rutin Chemical compound O[C@H]1[C@H](O)[C@@H](O)[C@H](C)O[C@@H]1OC[C@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](OC=2C(C3=C(O)C=C(O)C=C3OC=2C=2C=C(O)C(O)=CC=2)=O)O1 IKGXIBQEEMLURG-BKUODXTLSA-N 0.000 description 1
- ALABRVAAKCSLSC-UHFFFAOYSA-N rutin Natural products CC1OC(OCC2OC(O)C(O)C(O)C2O)C(O)C(O)C1OC3=C(Oc4cc(O)cc(O)c4C3=O)c5ccc(O)c(O)c5 ALABRVAAKCSLSC-UHFFFAOYSA-N 0.000 description 1
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- 239000011975 tartaric acid Substances 0.000 description 1
- 235000002906 tartaric acid Nutrition 0.000 description 1
- 239000012498 ultrapure water Substances 0.000 description 1
- 238000009461 vacuum packaging Methods 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention provides a mulberry-flavor chewable tablet and a preparation method thereof. The mulberry-flavor chewable tablet comprises the following raw materials in parts by weight: 30-50 parts of mulberry powder, 10-25 parts of fruit and vegetable powder, 5-15 parts of a sweetening agent, 1-3 parts of a flavoring agent, 2-10 parts of a filling agent and 0.5-4 parts of a lubricating agent. In order to solve the defects that mulberries are difficult to store and easy to brown and the like, the invention provides a vacuum differential pressure puffing technology for deeply processing the mulberries. The mulberry powder processed by the vacuum differential pressure puffing technology is complete in grain shape, uniform in size and good in appearance. The mulberry-flavor chewable tablet provided by the invention has good crispness, keeps nutrients of the mulberries to the maximum extent, does not contain any food additive, and completely depends on physical properties of raw materials to improve the product; the mulberry-flavor chewable tablet is fragrant, sweet and delicious, convenient to package and carry and low in production cost; according to the preparation method, mass production and mulberry storage can be facilitated and the sale period of the mulberries is prolonged; the preparation method is simple in steps, convenient to operate and high in practicability.
Description
Technical field
The invention belongs to food processing field, particularly to a kind of Fructus Mori chewable tablet and preparation method thereof.
Background technology
The fruit of mulberry is that typical emerging berry represents, and mulberry is a kind of deciduous tree, the height of tree at 10 meters-13 meters, mulberry in
The sweetest fruit, has higher bioactive compound, and therefore it has very important effect in the food industry,
Containing different chemical compositions and the amount performance of different antioxidant. along with people to the requirement of mulberry from single-use to multiduty
Change, the breed breeding of mulberry also from single leaf choosing to fruit with, really leaf dual-purpose, view and admire the special or multipurposes such as use. investigate and show
Show that Fructus Mori exist many bioactive ingredients, such as alkaloid, carotenoid, flavonoid vitamin, fat (mainly sub-oil
Acid, Palmic acid, oleic acid), sugar (glucose and fructose) and mineral etc..Many biological activitys, such as antioxidation, blood fat reducing
Effect, macrophage activation effect, all there is close association with the aldehydes matter in mulberry fruit.The really anthocyanidin of Mulberry and rutin etc.
Active component content enriches, and this has embodied in research in recent years.Anthocyanidin, water colo(u)r, represent a class important
Antioxidant.It can reduce cardiovascular, Cancerous disease potential risk, and non-anthocyanidin aldehydes matter, including phenolic acid and flavonoid
Compound, it may have stronger antioxidant activity.The sale shelf life of fresh Fructus Mori is the shortest, and the characteristic berries such as domestic Fructus Mori add
Simple, the backwardness of work technique.
Therefore, the New Machining Technology of study characteristics berry, develop the berry processing new product deeply liked by consumers in general, be to solve
Certainly berry is difficult to storing, sells the essential measure of the problems such as difficulty.Chewable tablet is a kind of good leisure food, fruit and vegerable chewable tablet pin
Amount is fine, but the research of Fructus Mori chewable tablet is seldom, therefore, and invention correlation technique preparation method, especially zero food additive
Natural Fructus Mori chewable tablet product can fill up the blank of correlative technology field.
Liu Zhi bravely waits " the fruit and vegetable dilated state of the art and prospect forecast " literary composition to vacuum frying puffing technique, microwave-pressure-difference and puffing skill
The multiple puffing techniques such as art, changing temperature-pressure-difference and puffing technology, low-temp low-pressure air current puffing have carried out detailed discussion and analysis, but not
Concrete fruit and vegetable dilated process technique and application example be provided, process object be concentrated mainly on Fructus Musae, Fructus Mali pumilae, Fructus Ananadis comosi, hami melon,
A few fruit and vegerable such as Rhizoma Solani tuber osi, Radix Dauci Sativae.
Summary of the invention
In order to overcome above-mentioned deficiency, the present invention provides a kind of Fructus Mori chewable tablet and preparation method thereof.Present invention is alternatively directed to Fructus Mori be weak to
Store up the shortcomings such as easy brown stain, utilize vacuum differential pressure bulking technology that Fructus Mori carry out a technology of deep processing.Use the method processing
Fructus Mori particle-shaped is complete, size uniform, and sense organ is excellent.
For achieving the above object, the present invention uses following scheme:
A kind of Fructus Mori chewable tablet, is made up of the raw material of following weight portion: Mulberry powder 30-50 mass parts；Fruit vegetable powder 10-25 mass
Part；Sweeting agent 5-15 mass parts；Correctives 1-3 mass parts；Filler 2-10 mass parts；Lubricant 0.5-4 mass parts；
Wherein, described Fructus Mori powder uses vacuum differential pressure bulking technology to prepare.
The vacuum differential pressure bulking process of the present invention does not has pre-drying process, general vacuum differential pressure bulking process to need to use drying baker to exist
Carrying out predrying such holding before expanded makes fruit and vegerable sample that certain moisture both can have been kept can also to reach the effect of explosion puffing drying
Really.And pre-dried shortcoming is exactly time-consuming long, need again tank switching, these processes will to the quality of Fructus Fici crispy slice with product as making
Become impact.And the present invention is not required to predrying direct pressure-difference and puffing and both can save the time, need not again tank switching.
Preferably, described correctives is citric acid, malic acid, the combination of one or more in tartaric acid.
Preferably, described filler is microcrystalline Cellulose, hydroxypropylcellulose, silicon dioxide, one or more in maltodextrin
Combination.
Preferably, described lubricant is specially magnesium stearate.
Preferably, described sweeting agent is oligomeric isomaltose, mannitol, the combination of one or more in xylitol.
Preferably, fruit vegetable powder is Fructus Crataegi powder, HUOLONG fruit powder, apple powder, mango powder, the group of one or more in hami melon powder
Close.
Preferably, described Fructus Mori kind be white Shen, Fructus Pyracanthae 2, white jade king.
Present invention also offers the preparation method of above-mentioned Fructus Mori chewable tablet, including: each component in addition to lubricant is uniformly mixed,
Pulverize, sieve and obtain mixed-powder, add water and carry out moistening, be dried after moistening, pelletize, granulate, the granule after granulate adds
Enter above-mentioned lubricant, tabletting, obtain Fructus Mori finished product；
Wherein, Fructus Mori powder is adopted and is prepared with the following method:
Select Maturity be ripe for 7-8 Fructus Mori, cleaning, color fixative, dewatering, vacuum puffed, pulverize, sieve, obtain Fructus Mori powder.
In order to solve the storing of existing Fructus Mori, sell difficult, to be difficult to film-making problem, the present invention proposes to use vacuum puffed technology to incite somebody to action
Fructus Mori powder made by Fructus Mori fresh fruit.In research, in order to maximize the nutritional labeling of extraction Fructus Mori, obtain preferably mouthfeel, the present invention
First the Fructus Mori fresh fruit having selected 8-9 ripe carries out vacuum puffed process, but due in such fruit sucrose accumulation too high, very
Being easier to the phenomenon sugared coking occur in pneumatics difference puffing process, nutritional labeling is scattered and disappeared in a large number, cannot be met edible demand.To this end,
Bulking process and Fructus Mori kind, on the basis of systematic analysis expansion mechanism and sugar coking producing cause, are carried out on a large scale by inventor
Ground screens and gropes, and chances on: when the Fructus Mori Maturity selected is below 8, can be prevented effectively from the product of sugar coking phenomenon
Raw, and nutritional labeling retention rate is the highest.
7 ripe following Fructus Mori sucrose accumulation are not enough, Fruit degree inadequate fruit type symmetry is poor can be used for vacuum puffed can
Feeding habits are less.
The present invention has also carried out systematic study to existing Fructus Mori kind, finds: under existing vacuum puffed technique, multiple Fructus Mori
Easily there is the problem that variable color, mouthfeel are poor in kind.Therefore, currently preferred Fructus Mori kind be white Shen, Fructus Pyracanthae 2, white jade
King.
Preferably, in described color retention, colour fixative is bad hematic acid, sodium erythorbate, citric acid, Cys, chlorine
Change calcium, the combination of one or more in sodium chloride or Mel.
There is the quality deterioration problems such as anthocyanin poor stability, flavor loss in mulberry juice during processing, storage, it is necessary to
Add colour fixative and carry out color retention, test result indicate that: existing colour fixative is often difficult to meet color requirement in Fructus Mori.
To this end, the present invention is according to the processing feature of vacuum puffed technology, it is proposed that a kind of associating color protecting method, first, to multiple color fixative
The optimal color fixative interval of agent is screened, then carries out multiple colour fixative preferably by the way of permutation and combination.Test result indicate that:
When colour fixative is made up of the raw material of following percetage by weight: citric acid solution 0.2-1.2%, sodium elythorbate solution 0.2-
1.2%, VC solution 0.2-1.2%, sodium chloride solution 0.2%-1.2%, calcium chloride solution 0.2-1.2%, Cys is molten
Liquid 0.1-0.6%, when surplus is water, creates synergetic between each colour fixative, effect of color protection is optimal.
Therefore, currently preferred colour fixative is made up of the raw material of following percetage by weight: citric acid solution 0.2-1.2%, different anti-
Bad hematic acid sodium solution 0.2-1.2%, VC solution 0.2-1.2%, sodium chloride solution 0.2%-1.2%, calcium chloride solution 0.2-
1.2%, Cys solution 0.1-0.6%, surplus is water.
Preferably, in described color retention, colour fixative is made up of the raw material of following percetage by weight: citric acid solution 0.2-1.2%,
Sodium elythorbate solution 0.2-1.2%, VC solution 0.2-1.2%, sodium chloride solution 0.2%-1.2%, calcium chloride solution 0.2
-1.2%, Cys solution 0.1-0.6%, surplus is water.
Preferably, described colour fixative is made up of the raw material of following percetage by weight: citric acid solution 0.2-0.6%, arabo-ascorbic acid
Sodium solution 0.2-0.6%, VC solution 0.2-0.6%, sodium chloride solution 0.2%-0.6%, calcium chloride solution 0.2-0.6%,
Cys solution 0.1-0.3%, surplus is water.
Preferably, described colour fixative is made up of the raw material of following percetage by weight: citric acid solution 0.6-1.2%, arabo-ascorbic acid
Sodium solution 0.6-1.2%, VC solution 0.6-1.2%, sodium chloride solution 0.6-1.2%, calcium chloride solution 0.6-1.2%, L-
Cysteine solution 0.3-0.6%, surplus is water.
Preferably, vacuum puffed technology is vacuum changing temperature-pressure-difference and puffing.
It is furthermore preferred that the step of described changing temperature-pressure-difference and puffing is: set swelling temperature 70-100 degree, open after arriving predetermined temperature
Pressure valve makes tank body be under the high pressure of 0-0.4MPa insulation 10-30 minute, opens vacuum valve and makes the pressure instantaneous controlled pressure drop of tank body；
Blood pressure lowering makes the bulk temperature of tank body reduce to 60-90 degree final vacuum and is dried 0.5-5h so that it is moisture near about 5%；Tank body is treated in cooling
Bulk temperature drop to open when less than 40 degree intake valve and make tank body recover normal pressure, the valve then opening tank body takes out Fructus Mori.
Present invention also offers to adopt and prepare Fructus Mori powder with the aforedescribed process.
Preferably, the moisture of shown Fructus Mori powder is less than 5%.
The core of the present invention is, by the selection to Fructus Mori Maturity, overcomes its sucrose accumulation mistake of existing 8-9 mature fruit
Degree is easier to the phenomenon sugared coking occur during vacuum differential pressure bulking, successfully vacuum differential pressure bulking technology is applied to Fructus Mori powder
Preparation.
Present invention also offers one preferably Fructus Mori powder, preparation method thereof, including；
The Fructus Mori selected is without pathological changes, has no mechanical damage, and the Maturity without insect pest is fresh Fructus Mori ripe for 7-8.By selected
Fructus Mori circulating water is carried out.Cleaned Fructus Mori is removed the non-edible parts such as fruit end.Optionally ascorbic acid, different Vitamin C
Acid sodium, citric acid, Cys, calcium chloride, sodium chloride, one or more in Mel configure colour-keeping liquid.To cut
Fructus Mori put in the tray of suitable size, in tray, add 4-7 times amount (quality volume multiple, the i.e. water of 1g Fructus Mori 1ml)
Colour-keeping liquid, under room temperature soak 5-20 minute.Soaked Fructus Mori is pulled out, is placed in the rustless steel drawer being covered with oilpaper or oilcloth
In, tank body is first preheated, is raised to when 70-80 spends put into expanded by the rustless steel drawer filling Fructus Mori until the bulk temperature of tank body
In tank, until temperature be increased to 80-95 spend time, make tank body be under the high pressure of 0-0.3MPa insulation 10-30 minute, then wink
Time blood pressure lowering, then cooling makes the bulk temperature of tank body reduce to 50-90 degree final vacuum to be dried 1-6h, and then the entirety of tank body is treated in cooling
Temperature drops to open intake valve when 30-40 spends makes tank body recover normal pressure, and the valve then opening tank body takes out Fructus Mori.By dried
Fructus Mori carry out micronizing, after 200 mesh sieve, obtain Fructus Mori coarse powder.
Above-mentioned Fructus Mori coarse powder moisture maintains 4%-8%.
The preparation method step of Fructus Mori chewable tablet provided by the present invention is as follows
Each component in addition to lubricant is uniformly mixed, pulverizes, sieve and obtain mixed-powder, add appropriate in gained powder
Water carry out moistening, be dried after moistening, prepared granule is dried by dried granulation again, carries out whole to dried granule
Grain, adds above-mentioned lubricant, tabletting in the granule after granulate, packaging had both obtained Fructus Mori finished product.
The particle diameter of the mixed-powder in said method is at 60-200 mesh.
Water used in said method is advisable with high purity water.
The consumption of described water should make mixed-powder moisture reach about 15% and be advisable.
The granulation process of said method can carry out 1-2 time being advisable as the case may be.
Grain diameter after pelletize is advisable at 16-24 mesh.
Baking temperature in said method should control to be advisable at 60-80 degree to prevent temperature too high generation brown stain.
In said method, dried granule moisture level should be 4-8%.
Tableting processes in said method has tablet machine to carry out tabletting.
The technological parameter of tabletting is tableting pressure 100-900N；Maximum depth of cracking closure 18.0-22mm；Turntable rotating speed 15-30r/min；
Turntable pitch diameter 226mm；Tabletting humidity 40%-60%.
Beneficial effects of the present invention
(1) product of the present invention has good deformability, and maximum possible retains the nutritional labeling of Fructus Mori, does not use any food
Product additive, fully relies on the physical characteristic improved production product of kind.Product is fragrant and sweet good to eat, it is simple to packs and carries, and produces
Low cost, can be beneficial to large-scale production and the storage of Fructus Mori product, extend selling period.
(2) the Fructus Mori powder not only profile that in the present invention, vacuum differential pressure bulking technology prepares is complete, and color is vivid, crispy in taste and
And nutrition reservation becomes apparent from compared to other modes and the most fried more healthy.
(3) preparation method of the present invention is simple, practical, easy to spread.
Detailed description of the invention
By the following examples feature of present invention and other correlated characteristic are described in further detail, in order to technology people of the same trade
The understanding of member:
The white Shen Fructus Mori chewable tablet of embodiment 1
Formula: Mulberry powder 40 mass parts；Fruit vegetable powder 15 mass parts；Sweeting agent 10 mass parts；Correctives 2 mass parts；Fill out
Fill agent 6 mass parts；Lubricant 3 mass parts.
Preparation method is as follows:
1) preparation of Fructus Mori powder:
The Fructus Mori selected is without pathological changes, has no mechanical damage, without the fresh Fructus Mori that insect pest is ripe.Kind is white Shen.Then will select
Good Fructus Mori are put in clear water and are rinsed.Cleaning process is careful not to exert oneself very much, simultaneously by the leaf being mingled in fruit and branch
Pick out.It is 0.7% sodium erythorbate by mass fraction, 0.6% citric acid, 0.2%L-cysteine and 0.6% calcium chloride
Amount configures colour-keeping liquid.The Fructus Mori cut is put in the tray of suitable size, in tray, add colour-keeping liquid, soak under room temperature
10 minutes.
Soaked Fructus Mori is pulled out, is placed in the rustless steel drawer being covered with oilpaper or oilcloth, tank body is first preheated, treat tank
The bulk temperature of body is raised to when 70-80 spends put in Bulking tank by the rustless steel drawer filling Fructus Mori, treats that temperature is increased to 80-95 degree
Time, make tank body be under the high pressure of 0-0.3MPa insulation 10-30 minute, then instantaneous controlled pressure drop, then cooling makes the whole of tank body
Temperature is reduced to 50-90 degree final vacuum and is dried 1-6h, and then cooling drops to open air inlet when 30-40 spends until the bulk temperature of tank body
Valve makes tank body recover normal pressure, and the valve then opening tank body takes out Fructus Mori.
Dried Fructus Mori is carried out micronizing, after 200 mesh sieve, obtains Fructus Mori coarse powder.
2) mixing film-making:
Each component in addition to lubricant is uniformly mixed, pulverizes, sieve and obtain mixed-powder, add appropriate in gained powder
Water carry out moistening, be dried after moistening, prepared granule is dried by dried granulation again, carries out whole to dried granule
Grain, adds above-mentioned lubricant, tabletting in the granule after granulate, packaging had both obtained Fructus Mori finished product.
Embodiment 2
1 selected Fructus Mori
The Fructus Mori that the present invention selects are without pathological changes, have no mechanical damage, without the fresh Fructus Mori of pest and disease damage.Such as crystal sugar, white Shen, Korea S,
Fructus Pyracanthae 1, Fructus Pyracanthae 2.Then the Fructus Mori of select are put in clear water and rinse.Cleaning process is careful not to exert oneself very much,
The leaf branch being mingled in fruit is picked out simultaneously.
Products characteristics before and after table 1 different cultivars pressure-difference and puffing
2 configuration colour-keeping liquid
Optionally ascorbic acid, sodium erythorbate, citric acid, Cys, calcium chloride, sodium chloride, the one in Mel
Or several configure.
3 color fixative
Fructus Mori are put in the tray of suitable size, in tray, add the colour-keeping liquid of 4-7 times, soak 5-20 minute under room temperature.
Color difference meter is used to carry out color difference analysis.Choose △ E index, analyze aberration impact effect.The least effect of color protection of chromatic aberration is the best.
4 dewaterings, balance
Soaked Fructus Mori are pulled out, is placed in rustless steel drawer, the moisture on surface is drained, be careful not to when putting to put
The most intensive, make that the Fructus Mori in each dish put is uniform as far as possible, makes sure to keep in mind non-herdable agglomerating.
5 is expanded
Set swelling temperature 70-100 degree, open pressure valve after arriving predetermined temperature and make tank body be under the high pressure of 0-0.4MPa guarantor
Temperature 10-30 minute, opens vacuum valve and makes the pressure instantaneous controlled pressure drop of tank body.Cooling makes the bulk temperature of tank body reduce to 60-90 degree
Final vacuum is dried 0.5-5h so that it is moisture near about 5%.Cooling open when the bulk temperature of tank body drops to below 40 degree into
Air valve makes tank body recover normal pressure, and the valve then opening tank body takes out Fructus Mori.
Dried Fructus Mori is carried out micronizing, after 200 mesh sieve, obtains Fructus Mori coarse powder.
6 packed products
The Fructus Mori vacuum packaging that will take out, keeps in Dark Place.
Product particle shape of the present invention is complete, size uniform, and maximum possible retains the nutritional labeling of Fructus Mori, does not use any food to add
Agent, fully relies on the physical characteristic improved production product of kind.Product is fragrant and sweet good to eat, it is simple to packing and carry, production cost is low,
The storage of large-scale production and product can be beneficial to, extend selling period.
Embodiment 3
The technical Analysis (vacuum differential pressure bulking, with embodiment 1, is only processed and is replaced by other process steps) of different disposal technique,
Result is as shown in the table:
Fructus Mori powder physical property contrast under the different drying mode of table 2
There is shrinkage phenomenon in Fructus Mori powder under forced air drying as seen from the above table, and color presents yellowish-brown, and fruital is thin, occurs being charred
Taste；Mouthfeel sticks soft, and taste is the sweetest, and moisture greatly but sugared coking phenomenon has occurred.Crispy slice shape under frying-expansion is complete,
Color is faint yellow, and fruital is pure, but light fragrance is light occurs in that greasy taste；Crispy in taste, sugariness is moderate, but oil taste
Heavier.Crispy slice shape under vacuum differential pressure bulking is complete, and color is faint yellow, and the smell of fruits is very sweet, miscellaneous taste does not occurs；Crispy in taste,
Sugariness is moderate, does not occurs being charred phenomenon.
The contrast of the nutritional labeling of Fructus Mori under the different drying mode of table 3
Note: this result is all in terms of fresh weight.
Under forced air drying, nutritive loss is the most serious as seen from the above table, and the time being primarily due to forced air drying is relatively long, for a long time
Heating cause nutritive loss.The content of mineral substances of vacuum frying high but be more or less the same with positive empty pressure-difference and puffing be primarily due to used
Oily substance in containing certain nutritional labeling.
In sum, vacuum differential pressure bulking technology the Fructus Mori powder not only profile prepared is complete, and color is vivid, sweet mouthfeel and
Nutrition reservation becomes apparent from compared to other modes, and the most fried more healthy.
Embodiment 4 white jade king's Fructus Mori powder
Formula: Mulberry powder 30 mass parts；Fruit vegetable powder 10 mass parts；Sweeting agent 5 mass parts；Correctives 1 mass parts；Fill
Agent 2 mass parts；Lubricant 0.5 mass parts.
Preparation method is as follows:
1) preparation of Fructus Mori powder:
The Fructus Mori selected is without pathological changes, has no mechanical damage, without the fresh Fructus Mori that insect pest is ripe.Kind is white Shen.Then will select
Good Fructus Mori are put in clear water and are rinsed.Cleaning process is careful not to exert oneself very much, simultaneously by the leaf being mingled in fruit and branch
Pick out.It is 0.7% sodium erythorbate by mass fraction, 0.6% citric acid, 0.2%L-cysteine and 0.6% calcium chloride
Amount configures colour-keeping liquid.The Fructus Mori cut is put in the tray of suitable size, in tray, add colour-keeping liquid, soak under room temperature
10 minutes.
Soaked Fructus Mori is pulled out, is placed in the rustless steel drawer being covered with oilpaper or oilcloth, tank body is first preheated, treat tank
The bulk temperature of body is raised to when 70-80 spends put in Bulking tank by the rustless steel drawer filling Fructus Mori, treats that temperature is increased to 80-95 degree
Time, make tank body be under the high pressure of 0-0.3MPa insulation 10-30 minute, then instantaneous controlled pressure drop, then cooling makes the whole of tank body
Temperature is reduced to 50-90 degree final vacuum and is dried 1-6h, and then cooling drops to open air inlet when 30-40 spends until the bulk temperature of tank body
Valve makes tank body recover normal pressure, and the valve then opening tank body takes out Fructus Mori.
Dried Fructus Mori is carried out micronizing, after 200 mesh sieve, obtains Fructus Mori coarse powder.
2) mixing film-making:
Each component in addition to lubricant is uniformly mixed, pulverizes, sieve and obtain mixed-powder, add appropriate in gained powder
Water carry out moistening, be dried after moistening, prepared granule is dried by dried granulation again, carries out whole to dried granule
Grain, adds above-mentioned lubricant, tabletting in the granule after granulate, packaging had both obtained Fructus Mori finished product.
No. 2 Fructus Mori powder of embodiment 5 Fructus Pyracanthae
Formula: Mulberry powder 50 mass parts；Fruit vegetable powder 25 mass parts；Sweeting agent 15 mass parts；Correctives 3 mass parts；Fill out
Fill agent 10 mass parts；Lubricant 4 mass parts.
Preparation method is as follows:
1) preparation of Fructus Mori powder:
The Fructus Mori selected is without pathological changes, has no mechanical damage, without the fresh Fructus Mori that insect pest is ripe.Kind is white Shen.Then will select
Good Fructus Mori are put in clear water and are rinsed.Cleaning process is careful not to exert oneself very much, simultaneously by the leaf being mingled in fruit and branch
Pick out.It is 0.7% sodium erythorbate by mass fraction, 0.6% citric acid, 0.6%L-cysteine and 0.2% calcium chloride
Amount configures colour-keeping liquid.The Fructus Mori cut is put in the tray of suitable size, in tray, add colour-keeping liquid, soak under room temperature
10 minutes.
Soaked Fructus Mori is pulled out, is placed in the rustless steel drawer being covered with oilpaper or oilcloth, tank body is first preheated, treat tank
The bulk temperature of body is raised to when 70-80 spends put in Bulking tank by the rustless steel drawer filling Fructus Mori, treats that temperature is increased to 80-95 degree
Time, make tank body be under the high pressure of 0-0.3MPa insulation 10-30 minute, then instantaneous controlled pressure drop, then cooling makes the whole of tank body
Temperature is reduced to 50-90 degree final vacuum and is dried 1-6h, and then cooling drops to open air inlet when 30-40 spends until the bulk temperature of tank body
Valve makes tank body recover normal pressure, and the valve then opening tank body takes out Fructus Mori.
Dried Fructus Mori is carried out micronizing, after 200 mesh sieve, obtains Fructus Mori coarse powder.
2) mixing film-making:
Each component in addition to lubricant is uniformly mixed, pulverizes, sieve and obtain mixed-powder, add appropriate in gained powder
Water carry out moistening, be dried after moistening, prepared granule is dried by dried granulation again, carries out whole to dried granule
Grain, adds above-mentioned lubricant, tabletting in the granule after granulate, packaging had both obtained Fructus Mori finished product.
The white Shen Fructus Mori powder of embodiment 6
Formula: Mulberry powder 40 mass parts；Fruit vegetable powder 15 mass parts；Sweeting agent 10 mass parts；Correctives 2 mass parts；Fill out
Fill agent 6 mass parts；Lubricant 3 mass parts.
Preparation method is as follows:
1) preparation of Fructus Mori powder:
The Fructus Mori selected is without pathological changes, has no mechanical damage, without the fresh Fructus Mori that insect pest is ripe.Kind is white Shen.Then will select
Good Fructus Mori are put in clear water and are rinsed.Cleaning process is careful not to exert oneself very much, simultaneously by the leaf being mingled in fruit and branch
Pick out.It is citric acid solution 0.5% by mass fraction, sodium elythorbate solution 0.3%, VC solution 0.3%, sodium chloride
Solution 0.4%, calcium chloride solution 0.4%, the amount of Cys solution 0.2% configures colour-keeping liquid.The Fructus Mori cut is put into
In the tray of suitable size, in tray, add colour-keeping liquid, soak 10 minutes under room temperature.
Soaked Fructus Mori is pulled out, is placed in the rustless steel drawer being covered with oilpaper or oilcloth, tank body is first preheated, treat tank
The bulk temperature of body is raised to when 70-80 spends put in Bulking tank by the rustless steel drawer filling Fructus Mori, treats that temperature is increased to 80-95 degree
Time, make tank body be under the high pressure of 0-0.3MPa insulation 10-30 minute, then instantaneous controlled pressure drop, then cooling makes the whole of tank body
Temperature is reduced to 50-90 degree final vacuum and is dried 1-6h, and then cooling drops to open air inlet when 30-40 spends until the bulk temperature of tank body
Valve makes tank body recover normal pressure, and the valve then opening tank body takes out Fructus Mori.
Dried Fructus Mori is carried out micronizing, after 200 mesh sieve, obtains Fructus Mori coarse powder.
2) mixing film-making:
Each component in addition to lubricant is uniformly mixed, pulverizes, sieve and obtain mixed-powder, add appropriate in gained powder
Water carry out moistening, be dried after moistening, prepared granule is dried by dried granulation again, carries out whole to dried granule
Grain, adds above-mentioned lubricant, tabletting in the granule after granulate, packaging had both obtained Fructus Mori finished product.
Result shows: the vitamin content of Fructus Mori powder relatively embodiment 1 promotes 1.2～about 2.7%.
Embodiment 7 Blanc Rake Fructus Mori powder
Fructus Mori chewable tablet
Formula: Mulberry powder 30 parts, Oligomeric maltose 10 parts, xylitol 5 parts, malic acid 2 parts, 4 parts of parts of microcrystalline Cellulose, two
Silicon oxide 3 parts, 3 parts of dextrin, magnesium stearate 2 parts.
The preparation of Fructus Mori coarse powder:
The Fructus Mori kind selected is that Blanc Rake requires, without pathological changes, to have no mechanical damage, and the Maturity without insect pest is the new of 7-9 maturation
Fresh Fructus Mori.Selected Fructus Mori is carried out with circulating water.Cleaned Fructus Mori is removed the non-edible parts such as fruit end.By Fructus Mori
It is perpendicular to fruit mesh and is cut into the thick chankings of 5mm.The Fructus Mori cut is put in the tray of suitable size, in tray, add 10 times amount
Colour-keeping liquid, under room temperature soak 10 minutes.Soaked Fructus Mori is pulled out, is placed in the rustless steel drawer being covered with oilpaper or oilcloth,
Tank body is first preheated, when the bulk temperature of tank body is raised to 70 degree, the rustless steel drawer filling Fructus Mori is put in Bulking tank, treat
When temperature is increased to 95 degree, opening pressure valve, to make tank body be under the high pressure of 0.4MPa instantaneous expanded, and then cooling makes tank body
Bulk temperature final vacuum is dried 6h, and then cooling drops to open intake valve when 30-40 spends until the bulk temperature of tank body and makes tank body recover
Normal pressure, the valve then opening tank body takes out Fructus Mori.Dried Fructus Mori is carried out micronizing, after 200 sieve, i.e.
Obtain Fructus Mori coarse powder.
The preparation of Fructus Mori chewable tablet:
By Mulberry powder, Oligomeric maltose, xylitol, malic acid, microcrystalline Cellulose, silicon dioxide, dextrin mix homogeneously, powder
Broken machine is pulverized, and 80 mesh sieve, and spray appropriate water so that it is moisture reaches about 15% in the mixed-powder after sieving.
Then 18 mesh sieve granulate, are subsequently poured into tabletting in tablet machine, packaging both Fructus Mori chewable tablet finished product.
The mode that the present invention is dried after using first moistening again is pelletized, and is greatly improved grain type and the quality of pelletize.Moistening is to allow water
Point can sufficiently mix and powder forms parcel and is easier to pelletize, dry then be the moisture unnecessary in order to get rid of surface moisture removing,
Because pelletize needs certain moisture requirement, only under certain moisture condition the grain type of pelletize just completely excessive water made
Grain will stick and can not separate by grain grain together, and even fruit powder is all sticky on granulator, and hypohydration then cannot be sticked together.
Sum up:
The product of above-described embodiment has good crisp brittleness, and maximum possible retains the nutritional labeling of Fructus Mori, does not use any food
Additive, fully relies on the physical characteristic improved production product of kind.Product palatable crisp, it is simple to pack and carry, produce into
This is low, can be beneficial to large-scale production and the storage of Fructus Mori product, extend selling period.
Finally should be noted that and the foregoing is only the preferred embodiments of the present invention, be not limited to the present invention, to the greatest extent
The present invention has been described in detail by pipe with reference to previous embodiment, and for a person skilled in the art, it still can be right
Technical scheme described in previous embodiment is modified, or wherein part is carried out equivalent.All spirit in the present invention
Within principle, any modification, equivalent substitution and improvement etc. made, should be included within the scope of the present invention.On
Although stating the detailed description of the invention to the present invention to be described, but not limiting the scope of the invention, art skill
Art personnel should be understood that on the basis of technical scheme, and those skilled in the art need not pay creative work i.e.
The various amendments that can make or deformation are still within protection scope of the present invention.
Claims (10)
1. a Fructus Mori chewable tablet, it is characterised in that be made up of the raw material of following weight portion: Mulberry powder 30-50 mass parts；Really
Vegetables powder 10-25 mass parts；Sweeting agent 5-15 mass parts；Correctives 1-3 mass parts；Filler 2-10 mass parts；Lubricant
0.5-4 mass parts；
Wherein, described Fructus Mori powder uses vacuum differential pressure bulking technology to prepare.
2. Fructus Mori chewable tablet as claimed in claim 1, it is characterised in that described correctives is citric acid, malic acid, winestone
The combination of one or more in acid.
3. Fructus Mori chewable tablet as claimed in claim 1, it is characterised in that described filler is microcrystalline Cellulose, hydroxypropyl fiber
Element, silicon dioxide, the combination of one or more in maltodextrin；
Or described Fructus Mori kind be white Shen, Fructus Pyracanthae 2, white jade king.
4. Fructus Mori chewable tablet as claimed in claim 1, it is characterised in that described lubricant is specially magnesium stearate.
5. Fructus Mori chewable tablet as claimed in claim 1, it is characterised in that described sweeting agent is oligomeric isomaltose, mannitol,
The combination of one or more in xylitol；
Or Fructus Mori fruit vegetable powder is Fructus Crataegi powder, HUOLONG fruit powder, apple powder, mango powder, the combination of one or more in hami melon powder.
6. the Fructus Mori chewable tablet preparation method described in any one of claim 1-5, it is characterised in that including:
Each component in addition to lubricant is uniformly mixed, pulverizes, sieve and obtain mixed-powder, add water and carry out moistening, after moistening
It is dried, pelletizes, granulate, the granule after granulate adds above-mentioned lubricant, tabletting, obtains Fructus Mori finished product；
Wherein, Fructus Mori powder is adopted and is prepared with the following method:
Select Maturity be ripe for 7-8 Fructus Mori, cleaning, color fixative, dewatering, vacuum puffed, pulverize, sieve, obtain Fructus Mori powder.
7. method as claimed in claim 8, it is characterised in that in described color retention, colour fixative is by following percetage by weight
Raw material composition: citric acid solution 0.2-1.2%, sodium elythorbate solution 0.2-1.2%, VC solution 0.2-1.2%, chlorine
Changing sodium solution 0.2%-1.2%, calcium chloride solution 0.2-1.2%, Cys solution 0.1-0.6%, surplus is water.
8. method as claimed in claim 8, it is characterised in that the step of described vacuum differential pressure bulking is: set swelling temperature
70-100 degree, opens pressure valve and makes tank body be under the high pressure of 0-0.4MPa insulation 10 minutes, open true after arriving predetermined temperature
Empty valve makes the pressure instantaneous controlled pressure drop of tank body；Blood pressure lowering makes the bulk temperature of tank body reduce to 60-90 degree final vacuum and is dried 0.5-5h, makes
Its moisture near about 5%；Intake valve is opened in cooling when the bulk temperature of tank body drops to below 40 degree makes tank body recover normal pressure, so
After open tank body valve take out Fructus Fici.
9. method as claimed in claim 6, it is characterised in that described Fructus Mori kind is white Shen, Fructus Pyracanthae 2, white jade king.
10. vacuum differential pressure bulking technology application in prepared by Fructus Mori chewable tablet, it is characterised in that the Maturity of described Fructus Mori is 7-8
Ripe.
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| CN201610356285.1A CN105995714A (en) | 2016-05-25 | 2016-05-25 | Mulberry-flavor chewable tablet and preparation method thereof |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN106418337A (en) * | 2016-12-12 | 2017-02-22 | 保龄宝生物股份有限公司 | Fruit and vegetable meal replacement tablets with cool and refresh mouthfeel |
| CN106962936A (en) * | 2017-03-29 | 2017-07-21 | 山东福田药业有限公司 | A kind of mulberry enzyme slag piece and preparation method thereof |
| CN107455542A (en) * | 2017-08-03 | 2017-12-12 | 四川省利健济世科技有限公司 | A kind of multidimensional plant pressed candy and its processing technology |
| CN107691737A (en) * | 2017-10-18 | 2018-02-16 | 康道生物（南通）有限公司 | A kind of celery seed pressed candy and its preparation technology |
| CN110089607A (en) * | 2019-04-22 | 2019-08-06 | 山东圣源绿色食品科技有限公司 | A kind of mulberries pressed candy and preparation method thereof |
| CN115444131A (en) * | 2022-08-22 | 2022-12-09 | 中禾宝桑生物科技有限公司 | Preparation process of mulberry compound chewable tablet |
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| CN102599493A (en) * | 2011-01-24 | 2012-07-25 | 刘青梅 | Instant mulberry buccal tablet and preparation method thereof |
| CN105166264A (en) * | 2015-08-07 | 2015-12-23 | 齐鲁工业大学 | Dried mulberry fruit product manufacturing method |
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Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN102599493A (en) * | 2011-01-24 | 2012-07-25 | 刘青梅 | Instant mulberry buccal tablet and preparation method thereof |
| CN105166264A (en) * | 2015-08-07 | 2015-12-23 | 齐鲁工业大学 | Dried mulberry fruit product manufacturing method |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106418337A (en) * | 2016-12-12 | 2017-02-22 | 保龄宝生物股份有限公司 | Fruit and vegetable meal replacement tablets with cool and refresh mouthfeel |
| CN106962936A (en) * | 2017-03-29 | 2017-07-21 | 山东福田药业有限公司 | A kind of mulberry enzyme slag piece and preparation method thereof |
| CN107455542A (en) * | 2017-08-03 | 2017-12-12 | 四川省利健济世科技有限公司 | A kind of multidimensional plant pressed candy and its processing technology |
| CN107691737A (en) * | 2017-10-18 | 2018-02-16 | 康道生物（南通）有限公司 | A kind of celery seed pressed candy and its preparation technology |
| CN110089607A (en) * | 2019-04-22 | 2019-08-06 | 山东圣源绿色食品科技有限公司 | A kind of mulberries pressed candy and preparation method thereof |
| CN115444131A (en) * | 2022-08-22 | 2022-12-09 | 中禾宝桑生物科技有限公司 | Preparation process of mulberry compound chewable tablet |
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