CN110583942B - Solid beverage containing inositol and glutathione - Google Patents
Solid beverage containing inositol and glutathione Download PDFInfo
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- CN110583942B CN110583942B CN201910863013.4A CN201910863013A CN110583942B CN 110583942 B CN110583942 B CN 110583942B CN 201910863013 A CN201910863013 A CN 201910863013A CN 110583942 B CN110583942 B CN 110583942B
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- RWSXRVCMGQZWBV-WDSKDSINSA-N glutathione Chemical compound OC(=O)[C@@H](N)CCC(=O)N[C@@H](CS)C(=O)NCC(O)=O RWSXRVCMGQZWBV-WDSKDSINSA-N 0.000 title claims abstract description 60
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- FPAFDBFIGPHWGO-UHFFFAOYSA-N dioxosilane;oxomagnesium;hydrate Chemical compound O.[Mg]=O.[Mg]=O.[Mg]=O.O=[Si]=O.O=[Si]=O.O=[Si]=O.O=[Si]=O FPAFDBFIGPHWGO-UHFFFAOYSA-N 0.000 claims description 5
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Images
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/385—Concentrates of non-alcoholic beverages
- A23L2/39—Dry compositions
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/40—Effervescence-generating compositions
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/15—Vitamins
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/17—Amino acids, peptides or proteins
- A23L33/18—Peptides; Protein hydrolysates
-
- 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
Abstract
The invention discloses a preparation method of a solid beverage containing inositol and glutathione, which comprises the following steps: fully mixing pectin powder and konjac flour in parts by weight, and dissolving the mixture in a sucrose aqueous solution to prepare a colloid I; adding inositol and B vitamins into the colloid I, fully chopping, uniformly mixing to obtain a mixture I, and preparing into particles I; preparing cassava flour into cassava peel, wrapping the cassava peel with the particles I, and preparing the particles II; placing the mixture II prepared by uniformly mixing the granules II, the effervescent disintegration granules and the mixed fruit and vegetable powder into a strip-shaped accommodating cavity of the supporting sheet; preparing a mixture III, extruding the mixture III into a plugging piece, and plugging and buckling the plugging piece at the strip-shaped opening and the bottom opening of the strip-shaped accommodating cavity; and independently vacuum packaging the support sheet subjected to plugging treatment and storing. The solid beverage containing the inositol and the glutathione, which is prepared by the method of the invention, has rich nutrition and taste and is easy to store, transport and store.
Description
Technical Field
The invention relates to the technical field of solid drinks, in particular to a solid drink containing inositol and glutathione.
Background
The solid beverage is prepared from sugar, milk and dairy products, eggs or egg products, fruit juice or edible plant extracts as main raw materials, and appropriate amount of adjuvants or food additives, and has a water content of not higher than 5 g per 100 g finished product, and is in the form of powder, granule or block, such as bean crystal powder, malted milk, instant coffee, flos Chrysanthemi crystal, etc., protein type solid beverage, common type solid beverage and baking type solid beverage (instant coffee) 3 types.
Wherein the granule or block is mainly effervescent tablet, and the effervescent tablet is a tablet containing effervescent disintegrant. The effervescent tablets have various tastes, for example, orange vitamin C effervescent tablets, green apple vitamin C effervescent tablets, grape vitamin B effervescent tablets and the like, but compared with powdery solid beverages, the effervescent tablets have less fruit and vegetable powder content and poor fruit taste, and some people still do not like drinking; and the vitamin C water solution can be oxidized in the air quickly, so that the vitamin C effervescent tablet needs to be drunk up within a few minutes when being brewed, otherwise, a large amount of vitamin C is lost.
Vitamin C, vitamin B and the like are added into various powdery freeze-dried fruit and vegetable powder, and a large amount of nutrition is lost in a short time after the fruit and vegetable powder is brewed.
In summary, a solid beverage with abundant fruit flavor and nutrition and without a great amount of nutrition loss in a short time is urgently needed to meet the dual requirements of people on taste and health and improve the life quality of people.
Disclosure of Invention
It is an object of the present invention to address at least the above problems and to provide at least the advantages described hereinafter.
Still another object of the present invention is to provide a method for preparing a solid beverage containing inositol and glutathione, which uses a proper ratio of raw materials to prepare a solid beverage having fruity flavor and rich nutrition without a great loss of nutrition in a short time.
It is still another object of the present invention to provide a solid beverage containing inositol and glutathione.
To achieve these objects and other advantages in accordance with the present invention, there is provided a method for preparing a solid beverage containing inositol and glutathione, comprising the steps of:
step one, fully mixing 0.3-0.7 part of pectin powder and 0.5-1 part of konjac flour in parts by weight, and dissolving the mixture in 12-15 parts of sucrose aqueous solution with the mass fraction of 55% -60% to prepare colloid I;
step two, adding 3-4.5 parts of inositol and 1-1.5 parts of B vitamins into the colloid I after the temperature of the colloid I is lower than 40 ℃, fully chopping and uniformly mixing to obtain a mixture I, and then preparing the mixture I into particles I for later use;
Step three, preparing cassava flour into cassava skins by 20-30 parts, then wrapping the cassava skins with the particles I, rolling and kneading the particles I to prepare particles II with the diameter smaller than 3mm, and drying the particles II in vacuum at low temperature for later use;
placing the granules II in a strip-shaped containing cavity of the supporting sheet, uniformly mixing 3-5 parts of effervescent disintegrating granules and 30-50 parts of mixed fruit and vegetable powder to obtain a mixture II, adding the mixture II into the strip-shaped containing cavity, and filling the mixture II around the granules II, wherein 30-50 parts of mixed fruit and vegetable powder contains 1-2 parts of glutathione;
step five, uniformly mixing 3-5 parts of effervescent disintegrant 20-30 parts of mixed fruit and vegetable powder and 5-7 parts of adhesive to prepare a mixture III, extruding the mixture III into a plugging piece, and plugging and buckling the plugging piece at the strip-shaped opening and the bottom opening of the strip-shaped accommodating cavity of the supporting sheet;
step six, the support sheets subjected to plugging treatment are independently subjected to vacuum packaging and then stored;
the supporting sheet is a strip-shaped structure body, the supporting sheet comprises a sheet-shaped handle part and a main body part, the handle part is connected end to end, the cross section of the main body part is arc-shaped, and a strip-shaped accommodating cavity is formed in the length direction of the main body part;
the blocking piece is an L-shaped structure body, the blocking piece comprises a blocking head which is of a plunger-shaped structure, and the size and the shape of the cross section of the blocking head are matched with the size and the shape of the bottom opening of the supporting sheet; the shutoff piece, it is a rectangular shape structure, just the cross section of shutoff piece is half circular arc, the one end of shutoff piece sets up perpendicularly on the arc border of shutoff head, just shutoff piece detachable cover is established in the main part of backing sheet, and the radian of the cross section of shutoff piece is greater than the rectangular shape opening width in rectangular shape holding chamber.
Preferably, in the second step, after the mixture I is sieved and cut into small-size particles, the particles I with the particle size of less than 2mm are prepared by fast rolling in the konjac flour.
Preferably, the concrete process of adding water into 20-30 parts of cassava flour to prepare the cassava skin in the third step is as follows:
putting 5-8 parts of freeze-dried black corn flour in 25-35 parts of water by weight, heating to boil, and boiling for at least 5min to obtain black corn steep liquor;
adding 20-30 parts of cassava powder into boiled black corn steep liquor, and uniformly stirring to obtain cassava balls;
preparing the cassava blocks into cassava blocks with the thickness of less than 2cm, and then steaming for at least 3 minutes;
and rolling the steamed cassava blocks into cassava skins with the thickness of less than 2 mm.
Preferably, the third step further comprises the following steps:
rolling the dried particles II in a roller fully distributed with the thorn-shaped protrusions for at least 15s, wherein the height of the thorn-shaped protrusions is less than 2mm, and the rolling speed is less than 20 revolutions per minute;
putting the rolling processed granules II into an effervescent disintegrant according to the parts by weight, and then rolling for 2 min;
taking out the granules II from the effervescent disintegrant for later use.
Preferably, the temperature of the sucrose aqueous solution is 97 ℃ or higher and the pH value is 3.0 to 3.8.
Preferably, the effervescent disintegration granules comprise acid granules, alkali granules and a lubricant, wherein the mass ratio of the acid granules to the alkali granules to the lubricant is 10:12:1-15:12: 1;
the effervescent disintegrant comprises acid granules and alkali granules, wherein the mass ratio of the acid granules to the alkali granules is 8:9-8: 11;
wherein the acid granules are obtained by wet granulating an acid agent by absolute ethyl alcohol, and the acid agent is citric acid;
the alkali particles are obtained by wet granulation of an alkali agent through absolute ethyl alcohol, and the alkali agent is sodium carbonate;
the lubricant is one or more of magnesium stearate, aerosil or talcum powder.
Preferably, the effervescent disintegration granules comprise acid granules, alkali granules and a lubricant, wherein the mass ratio of the acid granules to the alkali granules to the lubricant is 10:12: 1;
the effervescent disintegrant comprises acid granules and alkali granules, wherein the mass ratio of the acid granules to the alkali granules is 8: 9.
Preferably, the binder is polyethylene glycol 4000 or polyethylene glycol 6000.
Preferably, the mixed fruit and vegetable powder further comprises freeze-dried powder of one or more fruits selected from citrus, cherry, apple, peach, mango, dragon fruit, banana, grape, passion fruit, mulberry, waxberry, kiwi fruit and sugarcane: and
Freeze-dried powder of one or more vegetables selected from fructus Cucumidis Sativi, radix Dauci Sativae, fructus Lycopersici Esculenti, rhizoma Solani Tuber osi, fructus Cucurbitae Moschatae, red beet, herba Spinaciae, herba Apii Graveolentis and rhizoma Dioscoreae.
A method for preparing solid beverage containing inositol and glutathione comprises preparing product, wherein the product specification is no more than 30g per bag.
The invention at least comprises the following beneficial effects:
the preparation method of the solid beverage containing the inositol and the glutathione, provided by the invention, applies a proper proportion of pure natural raw materials to prepare the solid beverage which has fruity taste and rich nutrition and does not generate a large amount of nutrition loss in a short time.
The solid beverage provided by the invention is different from the existing powder solid beverage or blocky solid beverage, and is a novel solid beverage integrating the powder solid beverage and the blocky solid beverage, wherein the added nutrient substances such as inositol, B vitamins, glutathione and the like can be fully absorbed by a human body, so that the nutritional value of the solid beverage is improved.
Additional advantages, objects, and features of the invention will be set forth in part in the description which follows and in part will become apparent to those having ordinary skill in the art upon examination of the following or may be learned from practice of the invention.
Drawings
FIG. 1 is a flow chart of a method for preparing a solid beverage containing inositol and glutathione according to one embodiment of the present invention;
FIG. 2 is a schematic front view of a closure according to the present invention;
fig. 3 is a schematic top view of the closure according to the present invention;
FIG. 4 is a schematic perspective view of the plugging member plugging buckle arranged on the supporting sheet according to the present invention;
figure 5 is a schematic structural view of the cross section of the plugging member plugging buckle arranged on the supporting sheet according to the invention.
Detailed Description
The present invention is further described in detail below with reference to the attached drawings so that those skilled in the art can implement the invention by referring to the description text.
It will be understood that terms such as "having," "including," and "comprising," as used herein, do not preclude the presence or addition of one or more other elements or groups thereof.
As shown in figures 1-5, the invention provides a preparation method of a solid beverage containing inositol and glutathione, which comprises the following steps:
step one, fully mixing 0.3-0.7 part of pectin powder and 0.5-1 part of konjac flour in parts by weight, and dissolving the mixture in 12-15 parts of sucrose aqueous solution with the mass fraction of 55% -60% to prepare colloid I;
step two, adding 3-4.5 parts of inositol and 1-1.5 parts of B vitamins into the colloid I after the temperature of the colloid I is lower than 40 ℃, fully chopping and uniformly mixing to obtain a mixture I, and then preparing the mixture I into particles I for later use;
The colloid I has elasticity, is convenient for plasticity, and can wrap the inositol and the vitamin B group in the colloid I conveniently to prepare the particles I; the pectin powder and the konjac flour are both taken from natural fruits and vegetables, are rich in nutrition, are soluble fibers, can reduce the content of cholesterol, reduce blood sugar, supplement calcium, various vitamins and amino acids, and are beneficial to body health;
step three, preparing cassava flour into cassava skins by 20-30 parts, then wrapping the cassava skins with the particles I, rolling and kneading the particles I to prepare particles II with the diameter smaller than 3mm, and drying the particles II in vacuum at low temperature for later use;
placing the granules II 30 in a strip-shaped accommodating cavity of the supporting sheet 10, uniformly mixing 3-5 parts of effervescent disintegrating granules and 30-50 parts of mixed fruit and vegetable powder to prepare a mixture II, adding the mixture II into the strip-shaped accommodating cavity, and filling the mixture II around the granules II, wherein 30-50 parts of mixed fruit and vegetable powder contains 1-2 parts of glutathione; on one hand, compared with the existing massive or granular solid beverage, the effervescent disintegrant granule, the mixed fruit and vegetable powder and the granule II are mixed and then placed in the strip-shaped accommodating cavity, so that the plastic-free granular solid beverage is not limited by the requirement on plasticity, the proportion of the mixed fruit and vegetable powder in the solid beverage can be directly increased according to the requirement, and the taste of the solid beverage is enriched and is closer to the taste of pure fruit and vegetable juice; on the other hand, under the action of the Pengteng disintegrating agent, the mixed fruit and vegetable powder is quickly dissolved, so that the particles II quickly absorb water and expand;
Step five, uniformly mixing 3-5 parts of effervescent disintegrant, 20-30 parts of mixed fruit and vegetable powder and 5-7 parts of adhesive to prepare a mixture III, extruding the mixture III into a plugging piece, and then plugging and buckling the plugging piece 20 at the strip-shaped opening and the bottom opening of the strip-shaped accommodating cavity of the supporting sheet; the blocking piece is prepared by the effervescent disintegrant in an isobaric manner, on one hand, the long-strip-shaped opening and the bottom opening can be effectively blocked, the internal mixture II and the particles II can be effectively prevented from absorbing water, and the dry state of the mixture II and the particles II can be kept; on the other hand, the solid beverage can be directly inserted into water by holding the handle part to be slowly stirred and dissolved without preparing the plugging piece by other non-food grade materials, so that the dual-experience of vision and taste is realized, and the user pleasure is improved;
step six, the support sheets subjected to plugging treatment are independently subjected to vacuum packaging and then stored;
the supporting sheet is a strip-shaped structure body, the supporting sheet comprises a sheet-shaped handle part 101 and a main body part 102, the handle part is connected end to end, the cross section of the main body part is arc-shaped, and a strip-shaped accommodating cavity is formed in the length direction of the main body part; one end of the long strip-shaped accommodating cavity close to the handle part is provided with a circular side wall, and the opening of one end of the long strip-shaped accommodating cavity is blocked; in practical application, the general support sheet can be made of bamboo, wood, polypropylene or polyphenylsulfone;
The blocking piece is an L-shaped structure body, the blocking piece comprises a blocking head 201 which is of a plunger-shaped structure, and the size and the shape of the cross section of the blocking head are matched with the size and the shape of the bottom opening of the supporting sheet; the plugging sheet 202 is a strip-shaped structure body, the cross section of the plugging sheet is in a semi-arc shape, one end of the plugging sheet is perpendicularly arranged on the arc edge of the plugging head, the plugging sheet is detachably sleeved on the main body of the supporting sheet, and the radian of the cross section of the plugging sheet is larger than the width of a strip-shaped opening of the strip-shaped accommodating cavity.
In a preferred embodiment, in the second step, after the mixture I is sieved and cut into small-size particles, the particles I with the particle size of less than 2mm are prepared by fast rolling in the konjac flour.
In a preferred scheme, the concrete process for preparing the cassava peel by adding 20-30 parts of cassava flour in water in the third step is as follows:
putting 5-8 parts of freeze-dried black corn flour in 25-35 parts of water by weight, heating to boil, and boiling for at least 5min to obtain black corn steep liquor;
adding 20-30 parts of cassava powder into boiled black corn steep liquor, and uniformly stirring to obtain cassava balls;
preparing the cassava blocks into cassava blocks with the thickness of less than 2cm, and then steaming for at least 3 minutes;
And rolling the steamed cassava blocks into cassava skins with the thickness of less than 2 mm.
According to the scheme, the cassava skin is prepared by mixing the black corn pulp and the cassava powder, on one hand, the nutritive value of the cassava skin is improved, so that the cassava skin contains all nutrient substances of the black corn, on the other hand, the granules I containing inositol and B vitamins can be wrapped in the granules I, and when the solid beverage is brewed, the granules I can be subjected to shading protection, so that the inositol and the B vitamins are prevented from being decomposed by light, the nutrition can be effectively preserved, and the cassava skin is drunk by people and absorbed by human bodies.
In a preferred embodiment, the third step further includes the following steps:
rolling the dried particles II in a roller fully distributed with the thorn-shaped protrusions for at least 15s, wherein the height of the thorn-shaped protrusions is less than 2mm, and the rolling speed is less than 20 revolutions per minute;
putting the rolling processed granules II into an effervescent disintegrating agent according to the parts by weight, and then rolling for 2 min;
taking out the granules II from the effervescent disintegrant for later use. In the scheme, the granules II are rolled in a roller which is full of thorn-shaped bulges to roughen the surface of the granules II, and then the granules II are placed in the effervescent disintegrant, so that a certain amount of the effervescent disintegrant is wrapped and filled on the surface of the granules II with roughened surfaces and depressions, and when the granules II contact water, the granules can quickly absorb water and expand under the action of the effervescent disintegrant so as to achieve an edible expansion state.
In a preferable scheme, the temperature of the sucrose aqueous solution is more than or equal to 97 ℃ and the pH value is 3.0-3.8.
In a preferable scheme, the effervescent disintegration granules comprise acid granules, alkali granules and a lubricant, wherein the mass ratio of the acid granules to the alkali granules to the lubricant is 10:12:1-15:12: 1;
the effervescent disintegrating powder comprises acid granules and alkali granules, wherein the mass ratio of the acid granules to the alkali granules is 8:9-8: 11;
wherein the acid granules are obtained by wet granulating an acid agent by absolute ethyl alcohol, and the acid agent is citric acid;
the alkali particles are obtained by wet granulation of an alkali agent through absolute ethyl alcohol, and the alkali agent is sodium carbonate;
the lubricant is one or more of magnesium stearate, aerosil or talcum powder.
In a preferred scheme, the effervescent disintegration granule comprises acid granules, alkali granules and a lubricant, wherein the mass ratio of the acid granules to the alkali granules to the lubricant is 10:12: 1;
the effervescent disintegrating powder comprises acid granules and alkali granules, wherein the mass ratio of the acid granules to the alkali granules is 8: 9.
In a preferred embodiment, the binder is polyethylene glycol 4000 or polyethylene glycol 6000.
In a preferred scheme, the mixed fruit and vegetable powder further comprises freeze-dried powder of one or more fruits selected from citrus, cherry, apple, peach, mango, dragon fruit, banana, grape, passion fruit, mulberry, waxberry, kiwi and sugarcane: and
Freeze-dried powder of one or more vegetables selected from fructus Cucumidis Sativi, radix Dauci Sativae, fructus Lycopersici Esculenti, rhizoma Solani Tuber osi, fructus Cucurbitae Moschatae, red beet, herba Spinaciae, herba Apii Graveolentis and rhizoma Dioscoreae.
A method for preparing solid beverage containing inositol and glutathione comprises preparing product, wherein the product specification is no more than 30g per bag.
Example 1
The invention provides a preparation method of a solid beverage containing inositol and glutathione, which comprises the following steps:
step one, fully mixing 0.3 part of pectin powder and 0.5 part of konjac flour in parts by weight, and dissolving the mixture in 12 parts of sucrose aqueous solution with the mass fraction of 55% to prepare colloid I; wherein the temperature of the sucrose aqueous solution is 97 ℃, and the pH value is 3.0;
step two, after the temperature of the colloid I is 38 ℃, adding 3 parts of inositol and 1 part of B vitamins into the colloid I, fully chopping, mixing uniformly to obtain a mixture I, and then preparing the mixture I into particles I for later use; the specific process for preparing the particles I is as follows: sieving the mixture I, cutting into small-particle-size particles, and rapidly rolling in konjac flour to obtain the particles I with the particle size of less than 2 mm;
the colloid I has elasticity, is convenient for plasticity, and can wrap the inositol and the vitamin B group in the colloid I conveniently to prepare the particles I; the pectin powder and the konjac flour are both taken from natural fruits and vegetables, are rich in nutrition, are soluble fibers, can reduce the content of cholesterol, reduce blood sugar, supplement calcium, various vitamins and amino acids, and are beneficial to body health;
Step three, preparing cassava flour into cassava skins by 20-30 parts, then wrapping the cassava skins with the particles I, rolling and kneading the particles I to prepare particles II with the diameter smaller than 3mm, and drying the particles II in vacuum at low temperature until the water content is 7% for later use; the vacuum low-temperature drying temperature is 35 ℃;
the method comprises the following steps of:
putting 5 parts of freeze-dried black corn flour in 25 parts of water by weight, heating to boil, and boiling for at least 5min to obtain black corn steep liquor;
adding 20 parts of cassava powder into boiled black corn steep liquor, and uniformly stirring to obtain cassava balls;
preparing the cassava blocks into cassava blocks with the thickness of less than 2cm, and then steaming for at least 3 minutes;
rolling the steamed cassava blocks into cassava skins with the thickness of less than 2 mm;
in the step, the cassava peel is prepared by mixing the black corn pulp and the cassava powder, so that on one hand, the nutritive value of the cassava peel is improved, the cassava peel contains all nutrient substances of the black corn, on the other hand, the particles I containing the inositol and the B vitamins can be wrapped in the particles I, when the solid beverage is brewed, the particles I can be used for shading and protecting the cassava peel, the inositol and the B vitamins are prevented from being decomposed by light, and the nutrition can be effectively preserved and can be introduced by people and absorbed by human bodies;
Placing the granules II 30 in a strip-shaped accommodating cavity of the supporting sheet 10, uniformly mixing 3 parts of effervescent disintegrating granules and 30 parts of mixed fruit and vegetable powder to prepare a mixture II, adding the mixture II into the strip-shaped accommodating cavity, and filling the mixture II around the granules II, wherein the 30 parts of mixed fruit and vegetable powder contains 1 part of glutathione;
step five, uniformly mixing 3 parts of effervescent disintegrant, 20 parts of mixed fruit and vegetable powder and 5 parts of adhesive to prepare a mixture III, extruding the mixture III into a plugging piece, and then plugging and buckling the plugging piece 20 at the strip-shaped opening and the bottom opening of the strip-shaped accommodating cavity of the supporting sheet;
step six, the support sheets subjected to plugging treatment are independently subjected to vacuum packaging and then stored;
the supporting sheet is a strip-shaped structure body, the supporting sheet comprises a sheet-shaped handle part 101 and a main body part 102, the handle part is connected end to end, the cross section of the main body part is arc-shaped, and a strip-shaped accommodating cavity is formed in the length direction of the main body part;
the blocking piece is an L-shaped structure body, the blocking piece comprises a blocking head 201 which is of a plunger-shaped structure, and the size and the shape of the cross section of the blocking head are matched with the size and the shape of the bottom opening of the supporting sheet; the plugging sheet 202 is a strip-shaped structure body, the cross section of the plugging sheet is in a semi-arc shape, one end of the plugging sheet is perpendicularly arranged on the arc edge of the plugging head, the plugging sheet is detachably sleeved on the main body of the supporting sheet, and the radian of the cross section of the plugging sheet is larger than the width of a strip-shaped opening of the strip-shaped accommodating cavity.
In a preferred embodiment, the third step further includes the following steps:
rolling the dried particles II in a roller fully distributed with the spine-shaped bulges for 15s, wherein the height of the spine-shaped bulges is less than 2mm, and the rolling speed is less than 20 r/min;
putting the rolling processed granules II into an effervescent disintegrant according to the parts by weight, and then rolling for 2 min;
taking out the granules II from the effervescent disintegrant for later use. In the scheme, the granules II are rolled in a roller which is full of thorn-shaped bulges to roughen the surface of the granules II, and then the granules II are placed in the effervescent disintegrant, so that a certain amount of the effervescent disintegrant is wrapped and filled on the surface of the granules II with roughened surfaces and depressions, and when the granules II contact water, the granules can quickly absorb water and expand under the action of the effervescent disintegrant so as to achieve an edible expansion state.
The effervescent disintegration granule comprises an acid granule, an alkali granule and a lubricant, wherein the mass ratio of the acid granule to the alkali granule to the lubricant is 10:12: 1;
the effervescent disintegrant comprises acid granules and alkali granules, wherein the mass ratio of the acid granules to the alkali granules is 8: 9;
wherein the acid granules are obtained by wet granulating an acid agent by absolute ethyl alcohol, and the acid agent is citric acid;
The alkali particles are obtained by wet granulation of an alkali agent through absolute ethyl alcohol, and the alkali agent is sodium carbonate;
the lubricant is one or more of magnesium stearate, aerosil or talcum powder.
The binder is polyethylene glycol 4000.
The mixed fruit and vegetable powder also comprises freeze-dried powder of citrus, cherry, apple, peach and mango: and
lyophilized powder of cucumber and carrot vegetables.
A solid beverage containing inositol and glutathione is prepared by the method, wherein the product specification is 30g per bag.
Example 2
The invention provides a preparation method of a solid beverage containing inositol and glutathione, which comprises the following steps:
step one, fully mixing 0.7 part of pectin powder and 1 part of konjac flour in parts by weight, and dissolving the mixture in 15 parts of sucrose aqueous solution with the mass fraction of 60% to prepare colloid I; wherein the temperature of the sucrose aqueous solution is 99 ℃ and the pH value is 3.0-3.8;
step two, after the temperature of the colloid I is 35 ℃, adding 4.5 parts of inositol and 1.5 parts of B vitamins into the colloid I, fully chopping, uniformly mixing to obtain a mixture I, and then preparing the mixture I into particles I for later use; the specific process for preparing the particles I is as follows: sieving the mixture I, cutting into small-particle-size particles, and rapidly rolling in konjac flour to obtain the particles I with the particle size of less than 2 mm;
The colloid I has elasticity, is convenient for plasticity, and can wrap the inositol and the vitamin B group in the colloid I conveniently to prepare the particles I; the pectin powder and the konjac flour are both taken from natural fruits and vegetables, are rich in nutrition, are soluble fibers, can reduce the content of cholesterol, reduce blood sugar, supplement calcium, various vitamins and amino acids, and are beneficial to body health;
step three, preparing 30 parts of cassava powder into cassava skin, wrapping the cassava skin with the particles I, rolling and kneading the particles I to prepare particles II with the diameter smaller than 3mm, and drying the particles II in vacuum at low temperature until the water content is 6% for later use; the vacuum low-temperature drying temperature is 30 ℃;
the method comprises the following steps of A, adding water into 30 parts of cassava flour to prepare cassava skin, wherein the concrete process of preparing the cassava skin by adding water in the step three is as follows:
putting 8 parts of freeze-dried black corn flour in 35 parts of water by weight, heating to boil, and boiling for at least 5min to obtain black corn steep liquor;
adding 30 parts of cassava powder into boiled black corn steep liquor, and uniformly stirring to obtain cassava balls;
preparing the cassava blocks into cassava blocks with the thickness of less than 2cm, and then steaming for at least 3 minutes;
rolling the steamed cassava blocks into cassava skins with the thickness of less than 2 mm;
in the step, the cassava peel is prepared by mixing the black corn pulp and the cassava powder, so that on one hand, the nutritive value of the cassava peel is improved, the cassava peel contains all nutrient substances of the black corn, on the other hand, the particles I containing the inositol and the B vitamins can be wrapped in the particles I, when the solid beverage is brewed, the particles I can be used for shading and protecting the cassava peel, the inositol and the B vitamins are prevented from being decomposed by light, and the nutrition can be effectively preserved and can be introduced by people and absorbed by human bodies;
Placing the granules II 30 in a strip-shaped accommodating cavity of the supporting sheet 10, uniformly mixing 5 parts of effervescent disintegrating granules and 50 parts of mixed fruit and vegetable powder to prepare a mixture II, adding the mixture II into the strip-shaped accommodating cavity, and filling the mixture II around the granules II, wherein 50 parts of mixed fruit and vegetable powder contains 2 parts of glutathione;
step five, uniformly mixing 5 parts of effervescent disintegrant, 30 parts of mixed fruit and vegetable powder and 7 parts of adhesive to prepare a mixture III, extruding the mixture III into a plugging piece, and then plugging and buckling a plugging piece 20 at a strip-shaped opening and a bottom opening of the strip-shaped accommodating cavity of the supporting sheet;
step six, independently vacuum-packaging the support sheet subjected to plugging treatment and then storing;
the supporting sheet is a strip-shaped structure body, the supporting sheet comprises a sheet-shaped handle part 101 and a main body part 102, the handle part is connected end to end, the cross section of the main body part is arc-shaped, and a strip-shaped accommodating cavity is formed in the length direction of the main body part;
the blocking piece is an L-shaped structure body, the blocking piece comprises a blocking head 201 which is of a plunger-shaped structure, and the size and the shape of the cross section of the blocking head are matched with the size and the shape of the bottom opening of the supporting sheet; the plugging piece 202 is a long strip-shaped structural body, the cross section of the plugging piece is in a semi-circular arc shape, one end of the plugging piece is perpendicularly arranged on the arc edge of the plugging head, the plugging piece is detachably sleeved on the main body of the supporting piece, and the radian of the cross section of the plugging piece is larger than the width of a long strip-shaped opening of the long strip-shaped accommodating cavity.
In a preferred embodiment, the third step further includes the following steps:
rolling the dried particles II in a roller fully distributed with the spine-shaped protrusions for 20s, wherein the height of the spine-shaped protrusions is less than 2mm, and the rolling speed is 18 r/min;
putting the rolling processed granules II into an effervescent disintegrant according to the parts by weight, and then rolling for 2 min;
taking out the granules II from the effervescent disintegrant for later use. In the scheme, the granules II are rolled in a roller which is full of thorn-shaped bulges to roughen the surface of the granules II, and then the granules II are placed in the effervescent disintegrant, so that a certain amount of the effervescent disintegrant is wrapped and filled on the surface of the granules II with roughened surfaces and depressions, and when the granules II contact water, the granules can quickly absorb water and expand under the action of the effervescent disintegrant so as to achieve an edible expansion state.
The effervescent disintegration granule comprises an acid granule, an alkali granule and a lubricant, wherein the mass ratio of the acid granule to the alkali granule to the lubricant is 15:12: 1;
the effervescent disintegrant comprises acid granules and alkali granules, wherein the mass ratio of the acid granules to the alkali granules is 8: 11;
wherein the acid granules are obtained by wet granulating an acid agent by absolute ethyl alcohol, and the acid agent is citric acid;
The alkali particles are obtained by wet granulation of an alkali agent through absolute ethyl alcohol, and the alkali agent is sodium carbonate;
the lubricant is magnesium stearate and aerosil.
The adhesive is polyethylene glycol 6000.
The mixed fruit and vegetable powder also comprises freeze-dried powder of mango, dragon fruit, banana, grape and passion fruit: and
tomato, potato and pumpkin.
A solid beverage containing inositol and glutathione is prepared by the method, wherein the product specification is 25g per bag.
Example 3
The invention provides a preparation method of a solid beverage containing inositol and glutathione, which comprises the following steps:
step one, fully mixing 0.5 part of pectin powder and 0.7 part of konjac flour in parts by weight, and dissolving the mixture in 13 parts of sucrose aqueous solution with the mass fraction of 57% to prepare colloid I; wherein the temperature of the sucrose aqueous solution is 100 ℃, and the pH value is 3.5;
step two, after the temperature of the colloid I is 33 ℃, adding 3.8 parts of inositol and 1.2 parts of B vitamins into the colloid I, fully chopping, uniformly mixing to obtain a mixture I, and then preparing the mixture I into particles I for later use; the specific process for preparing the particles I is as follows: sieving the mixture I, cutting into small-particle-size particles, and rapidly rolling in konjac flour to obtain the particles I with the particle size of less than 2 mm;
The colloid I has elasticity, is convenient for plasticity, and can wrap the inositol and the vitamin B therein conveniently to prepare the particle I; the pectin powder and the konjac flour are both taken from natural fruits and vegetables, are rich in nutrition, are soluble fibers, can reduce the content of cholesterol, reduce blood sugar, supplement calcium, various vitamins and amino acids, and are beneficial to body health;
step three, preparing 25 parts of cassava powder into cassava skin, wrapping the cassava skin with the particles I, rolling and kneading the particles I to prepare particles II with the diameter smaller than 3mm, and drying the particles II in vacuum at low temperature until the water content is 5% for later use; the vacuum low-temperature drying temperature is 37 ℃;
the method comprises the following steps of:
putting 7 parts of freeze-dried black corn flour in 30 parts of water by weight, heating to boil, and boiling for at least 5min to obtain black corn steep liquor;
adding 25 parts of cassava powder into boiled black corn steep liquor, and uniformly stirring to obtain cassava balls;
preparing the cassava blocks into cassava blocks with the thickness of less than 2cm, and then steaming for at least 3 minutes;
rolling the steamed cassava blocks into cassava skins with the thickness of less than 2 mm;
in the step, the cassava peel is prepared by mixing the black corn pulp and the cassava powder, so that on one hand, the nutritive value of the cassava peel is improved, the cassava peel contains all nutrient substances of the black corn, on the other hand, the particles I containing the inositol and the B vitamins can be wrapped in the particles I, when the solid beverage is brewed, the particles I can be used for shading and protecting the cassava peel, the inositol and the B vitamins are prevented from being decomposed by light, and the nutrition can be effectively preserved and can be introduced by people and absorbed by human bodies;
Placing the granules II 30 in a strip-shaped containing cavity of the support sheet 10, uniformly mixing 4 parts of effervescent disintegrating granules and 40 parts of mixed fruit and vegetable powder to obtain a mixture II, adding the mixture II into the strip-shaped containing cavity, and filling the mixture II around the granules II, wherein 40 parts of mixed fruit and vegetable powder contains 1.5 parts of glutathione;
step five, uniformly mixing 4 parts of effervescent disintegrant, 25 parts of mixed fruit and vegetable powder and 6 parts of adhesive to prepare a mixture III, extruding the mixture III into a plugging piece, and then plugging and buckling a plugging piece 20 at a strip-shaped opening and a bottom opening of the strip-shaped accommodating cavity of the supporting sheet;
step six, independently vacuum-packaging the support sheet subjected to plugging treatment and then storing;
the supporting sheet is a long strip-shaped structure body, the supporting sheet comprises a sheet-shaped handle part 101 and a main body part 102, the handle part is connected end to end, the cross section of the main body part is arc-shaped, and a long strip-shaped accommodating cavity is formed in the length direction of the main body part;
the blocking piece is an L-shaped structure body, the blocking piece comprises a blocking head 201 which is of a plunger-shaped structure, and the size and the shape of the cross section of the blocking head are matched with the size and the shape of the bottom opening of the supporting sheet; the plugging sheet 202 is a strip-shaped structure body, the cross section of the plugging sheet is in a semi-arc shape, one end of the plugging sheet is perpendicularly arranged on the arc edge of the plugging head, the plugging sheet is detachably sleeved on the main body of the supporting sheet, and the radian of the cross section of the plugging sheet is larger than the width of a strip-shaped opening of the strip-shaped accommodating cavity.
In a preferred embodiment, the third step further includes the following steps:
rolling the dried particles II in a roller fully distributed with the spine-shaped protrusions for 35s, wherein the height of the spine-shaped protrusions is less than 2mm, and the rolling speed is less than 20 revolutions per minute;
putting the rolling processed granules II into an effervescent disintegrant according to the parts by weight, and then rolling for 2 min;
taking out the granules II from the effervescent disintegrant for later use. In the scheme, the granules II are rolled in a roller which is full of thorn-shaped bulges to roughen the surface of the granules II, and then the granules II are placed in the effervescent disintegrant, so that a certain amount of the effervescent disintegrant is wrapped and filled on the surface of the granules II with roughened surfaces and depressions, and when the granules II contact water, the granules can quickly absorb water and expand under the action of the effervescent disintegrant so as to achieve an edible expansion state.
The effervescent disintegration granule comprises acid granules, alkali granules and a lubricant, wherein the mass ratio of the acid granules to the alkali granules to the lubricant is 13:12: 1;
the effervescent disintegrant comprises acid granules and alkali granules, wherein the mass ratio of the acid granules to the alkali granules is 4: 5;
wherein the acid granules are obtained by wet granulating an acid agent by absolute ethyl alcohol, and the acid agent is citric acid;
The alkali particles are obtained by wet granulation of an alkali agent through absolute ethyl alcohol, and the alkali agent is sodium carbonate;
the lubricant is micropowder silica gel and talcum powder.
The adhesive is polyethylene glycol 6000.
The mixed fruit and vegetable powder also comprises freeze-dried powder of grapes, passion fruits, mulberries, waxberries, kiwi fruits and sugarcanes: and
lyophilized powder of red beet, herba Spinaciae, herba Apii Graveolentis and rhizoma Dioscoreae.
A solid beverage containing inositol and glutathione is prepared by the method, wherein the product specification is 20g per bag.
Control 1, control 2 and control 3 were set for example 1, example 2 and example 3, respectively, wherein control 1: the components and the proportion are the same as those in the example 1, the product is prepared by uniformly mixing the components, the product state is mixed powder, and the product specification is the same as that in the example 1;
control group 2: the components and the proportion are the same as those in the example 2, the components are uniformly mixed and tabletted to obtain the product, the product state is a tablet, and the product specification is the same as that in the example 2;
control group 3: the components and the proportion are the same as those in the example 3, the product is prepared by uniformly mixing the components, the product state is mixed powder, and the product specification is the same as that in the example 3;
example 1, example 2, example 3, control 1, control 2 and control 3 were each brewed with 200ml of warm water at 60 ℃, and the following data were measured for each beverage, as shown in table 1:
Table 1:
b vitamins decomposition rate (%) -initial total B vitamins content in the product-B vitamins content in the drink at the current time/initial total B vitamins content in the product ×%;
the decomposition rate (%) of inositol is the total content of inositol in the product-the content of inositol in the drink at the present moment/the total content of initial inositol in the product x%;
as can be seen from table 1 above, after the solid beverage provided by the present invention is brewed, inositol and vitamins in group B can be kept at a low decomposition rate for a long time, so as to avoid nutrition loss, the time for fully dissolving the product is increased compared with the control group, and the time for reconstituting the granule ii can be shorter than the time for fully dissolving the product, so that the mouth feel of people can be enriched on the basis of not affecting the brewing time of the solid beverage, and a chewable and drinkable solid beverage mixed with fruits and vegetables is provided. The solid beverage provided by the invention is different from the existing powder solid beverage or blocky solid beverage, and is a novel solid beverage integrating the powder solid beverage and the blocky solid beverage, wherein the added nutrient substances such as inositol, B vitamins, glutathione and the like can be fully absorbed by a human body, so that the nutritional value of the solid beverage is improved.
While embodiments of the invention have been described above, it is not limited to the applications set forth in the description and the embodiments, which are fully applicable in various fields of endeavor to which the invention pertains, and further modifications may readily be made by those skilled in the art, it being understood that the invention is not limited to the details shown and described herein without departing from the general concept defined by the appended claims and their equivalents.
Claims (7)
1. A method for preparing a solid beverage containing inositol and glutathione is characterized by comprising the following steps:
step one, fully mixing 0.3-0.7 part of pectin powder and 0.5-1 part of konjac flour in parts by weight, and dissolving the mixture in 12-15 parts of sucrose aqueous solution with the mass fraction of 55% -60% to prepare colloid I;
step two, adding 3-4.5 parts of inositol and 1-1.5 parts of B vitamins into the colloid I after the temperature of the colloid I is lower than 40 ℃, fully chopping and uniformly mixing to obtain a mixture I, and then preparing the mixture I into particles I for later use;
step three, preparing cassava flour into cassava skins by 20-30 parts, then wrapping the cassava skins with the particles I, rolling and kneading the particles I to prepare particles II with the diameter smaller than 3 mm, and drying the particles II in vacuum at low temperature for later use;
Placing the granules II in a strip-shaped containing cavity of the supporting sheet, uniformly mixing 3-5 parts of effervescent disintegrating granules and 30-50 parts of mixed fruit and vegetable powder to obtain a mixture II, adding the mixture II into the strip-shaped containing cavity, and filling the mixture II around the granules II, wherein 30-50 parts of mixed fruit and vegetable powder contains 1-2 parts of glutathione;
step five, uniformly mixing 3-5 parts of effervescent disintegrant, 20-30 parts of mixed fruit and vegetable powder and 5-7 parts of adhesive to prepare a mixture III, extruding the mixture III into a plugging piece, and plugging and buckling the plugging piece at the strip-shaped opening and the bottom opening of the strip-shaped accommodating cavity of the supporting sheet;
step six, the support sheets subjected to plugging treatment are independently subjected to vacuum packaging and then stored;
the supporting sheet is a strip-shaped structure body, the supporting sheet comprises a sheet-shaped handle part and a main body part, the handle part is connected end to end, the cross section of the main body part is arc-shaped, and a strip-shaped accommodating cavity is formed in the length direction of the main body part;
the blocking piece is an L-shaped structure body, the blocking piece comprises a blocking head which is of a plunger-shaped structure, and the size and the shape of the cross section of the blocking head are matched with the size and the shape of the bottom opening of the supporting sheet; the plugging piece is a strip-shaped structural body, the cross section of the plugging piece is in a semi-arc shape, one end of the plugging piece is vertically arranged on the arc-shaped edge of the plugging head, the plugging piece is detachably sleeved on the main body of the supporting piece, and the radian of the cross section of the plugging piece is larger than the width of a strip-shaped opening of the strip-shaped accommodating cavity;
In the second step, the mixture I is sieved and cut into small-particle-size particles, and then the particles I with the particle size smaller than 2 mm are rapidly rolled in the konjac flour to be prepared into the particles I;
the concrete process for preparing the cassava peel by adding 20-30 parts of cassava flour into water in the third step is as follows:
putting 5-8 parts of freeze-dried black corn flour in 25-35 parts of water by weight, heating to boil, and boiling for at least 5 min to obtain black corn steep liquor;
adding 20-30 parts of cassava powder into boiled black corn steep liquor, and uniformly stirring to obtain cassava balls;
preparing the cassava balls into cassava blocks with the thickness of less than 2 cm, and then steaming for at least 3 minutes;
rolling the steamed cassava blocks into cassava skins with the thickness of less than 2 mm;
the third step further comprises the following steps:
rolling the dried particles II in a roller fully distributed with the thorn-shaped protrusions for at least 15 s, wherein the height of the thorn-shaped protrusions is less than 2 mm, and the rolling speed is less than 20 revolutions per minute;
putting the rolling processed granules II into an effervescent disintegrant according to the parts by weight, and then rolling for 2 min;
taking out the granules II from the effervescent disintegrant for later use.
2. The method according to claim 1, wherein the aqueous sucrose solution has a temperature of 97 ℃ or higher and a pH of 3.0 to 3.8.
3. The method for producing a solid beverage containing inositol and glutathione according to claim 1,
the effervescent disintegrating granule comprises acid granules, alkali granules and a lubricant, wherein the mass ratio of the acid granules to the alkali granules to the lubricant is 10:12:1-15:12: 1;
the effervescent disintegrant comprises acid granules and alkali granules, wherein the mass ratio of the acid granules to the alkali granules is 8:9-8: 11;
wherein, the acid granules are obtained by wet granulation of an acid agent by absolute ethyl alcohol, and the acid agent is citric acid;
the alkali particles are obtained by wet granulation of an alkali agent through absolute ethyl alcohol, and the alkali agent is sodium carbonate;
the lubricant is one or more of magnesium stearate, aerosil or talcum powder.
4. The method for producing solid beverages containing inositol and glutathione according to claim 3,
the effervescent disintegration granule comprises an acid granule, an alkali granule and a lubricant, wherein the mass ratio of the acid granule to the alkali granule to the lubricant is 10:12: 1;
the effervescent disintegrant comprises acid granules and alkali granules, wherein the mass ratio of the acid granules to the alkali granules is 8: 9.
5. The method of preparing a solid beverage containing inositol and glutathione according to claim 1, wherein the binder is polyethylene glycol 4000 or polyethylene glycol 6000.
6. The method for preparing a solid beverage containing inositol and glutathione according to claim 1, wherein the mixed fruit and vegetable powder further comprises freeze-dried powder of one or more fruits selected from citrus, cherry, apple, peach, mango, dragon fruit, banana, grape, passion fruit, mulberry, waxberry, kiwi and sugarcane: and
freeze-dried powder of one or more vegetables selected from fructus Cucumidis Sativi, radix Dauci Sativae, fructus Lycopersici Esculenti, rhizoma Solani Tuber osi, fructus Cucurbitae Moschatae, red beet, herba Spinaciae, herba Apii Graveolentis and rhizoma Dioscoreae.
7. A product prepared by the method for preparing a solid beverage containing inositol and glutathione according to any one of claims 1-6, wherein the product specification is not more than 30 g per bag.
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