CN1555726A - Tasty and refreshing emblic and its processing technology - Google Patents
Tasty and refreshing emblic and its processing technology Download PDFInfo
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- CN1555726A CN1555726A CNA2004100126453A CN200410012645A CN1555726A CN 1555726 A CN1555726 A CN 1555726A CN A2004100126453 A CNA2004100126453 A CN A2004100126453A CN 200410012645 A CN200410012645 A CN 200410012645A CN 1555726 A CN1555726 A CN 1555726A
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- emblic
- refreshing
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Abstract
A refreshing phyllanthus emblica fruit suitable for smoker, singer, teacher and diabetic is prepared from fresh phyllanthus emblica fruit through washing, scalding, removing kernel, low-temp drying or drying in hot wind to obtain dried fruit meat, grinding to obtain its powder, mixing with additives, and tabletting or granulating. Its advantages are delicious and refreshing taste, and high effect on treating foul breath and promoting secretion of saliva.
Description
(1) technical field:
The present invention relates to a kind of tasty and refreshing emblic and processing technology thereof.
(2) background technology:
Emblic be a kind of food also be a kind of fruit of medicine.Compendium of Material Medica is put down in writing already, has another name called emblic leafflower fruit.Originate in the torrid zone and subtropical zone.Food digesting stomach fortifying is arranged, the cough-relieving of promoting the production of body fluid, the function of clearing heat and cooling blood.Comprise that in Southeast Asia tens state's daives life of a family such as India treat multiple disease as medication among the people.Modern pharmacological research: emblic have anti-myocardial necrosis, reducing blood lipid, anti-mutagenesis, antibiotic, antitumor, anti-oxidant, effect such as protect the liver.Clinically be used for reducing blood lipid, control chronic pharyngitis etc.Be the good food of one " make light of one's life by commiting suicide and prolong life ".
Emblic is eaten bitter, acid, puckery raw, is difficult to inlet.Candied or the salted processing of employing among the people from ancient times.Be developed to multiple formulations such as chankings, electuary, tea bag, lozenge in recent years on this basis.Because emblic passes through the preparation after candied, salted or the extraction, lose original fragrant and puckery sense, also just lost the characteristic of emblic, can not the original function of fine performance emblic, therefore be necessary to develop new technology, can make the good to eat new emblic sheet that keeps former delicate fragrance astringent taste.
(3) summary of the invention:
The invention solves existing emblic or nutritive value forfeiture or the not good defective of mouthfeel, a kind of good to eat tasty and refreshing emblic and processing technology thereof that can keep former fruit delicate fragrance astringent taste and nutriment is provided.
Technical scheme of the present invention is as follows:
A kind of tasty and refreshing emblic is characterized in that: it is that a kind of water content is 3-10% emblic dry fruit meat or dry powder.
A kind of processing technology of tasty and refreshing emblic is characterized in that:, blanching clean the emblic process, and stoning, low temperature or heated-air drying make emblic dry fruit meat; Perhaps emblic dry fruit meat is ground into the emblic fine powder more than 120 mesh sieves.
The present invention has kept fragrant and the astringent taste of former fruit, has more given full play to the function of emblic: can go halitosis (comprising green onion garlic halitosis) fast; Can promote the production of body fluid fast wets one's whistle, particularly suitable to smoker, chanteur, teacher; The energy stomach strengthening and digestion promoting is applicable to and has a stomach upset after meal and children promoting digestion.This product also is applicable to the diabetic, and can not cause that the eater decays tooth.
(4) specific embodiment:
1, the preparation of raw material: emblic through selecting, floating dust on the water flush away pericarp etc. are used 80～100 ℃ of hot water blanchings 1-5 minute then, take out stoning, pulp is being lower than 0 ℃ or to be dried to water content under 60-80 ℃ temperature be 3-10%, dry pulp.The meat flour mill of dried fruit is worn into＜fine powder of 80 mesh sieves, dry fruit meat fine powder.
2, batching: emblic dry fruit digested tankage 20-80%; Mannose 10-40%; Sweetener 0.1-5%; Acid 1-10%; And auxiliary material 10-40%; Thin He 0-2%.
3, system particle: above-mentioned batch mixes is even, and the system particle is crossed the 16-20 mesh sieve,＜80 ℃ of dryings.
4, compressing tablet: the particle of above-mentioned preparation is existing with the tablet that tablet press machine is pressed into every 0.4-2 grammes per square metre.
Embodiment:
1, the bright emblic fruit after choosing is washed is in 100 ℃ of blanchings 2 minutes, and stoning is dry that moisture be lower than 5% dry fruit meat in being lower than 80 ℃ of hot blasts.
2, the meat flour mill abrasive dust of dry fruit is got the ammonite that to cross the 150-200 mesh sieve.
3, emblic biltong part 40 grams, mannose 25 grams, Aspartame 3 grams, citric acid 5 grams, dextrin 26 grams, thin He 1 gram.After taking by weighing various raw materials, mix.
4, will on the powder that mixes, granulate with 10% starch slurry, cross 18 mesh sieves, be lower than 80 ℃ of dryings.
5, use the tablet press machine compressing tablet, make every 0.5 gram and both got product.
Claims (8)
1, a kind of tasty and refreshing emblic is characterized in that: it is that a kind of water content is 3-10% emblic dry fruit meat or dry powder.
2, tasty and refreshing emblic according to claim 1 is characterized in that: it is tablet or the particle that is mixed and made into by emblic dry fruit digested tankage 20-80% and auxiliary material 20-80%.
3, tasty and refreshing emblic according to claim 1 is characterized in that: it is by emblic dry fruit digested tankage 20-80%, auxiliary material 20-78%, tablet that peppermint 0-2% is mixed and made into or particle.
4, according to claim 2 or 3 described tasty and refreshing emblics, it is characterized in that: described auxiliary material is mannose 10-40%; Sweetener 0.1-5%; Acid 1-10%.
5, a kind of processing technology of tasty and refreshing emblic, it is characterized in that: emblic through cleaning, under 80～100 ℃ of temperature blanching 1-5 minute then, take out stoning, pulp be lower than 0 ℃ or to be dried to water content under 60-80 ℃ temperature be 3-10%, dry pulp.
6, the processing technology of tasty and refreshing emblic according to claim 5 is characterized in that: the meat flour mill of dried fruit is worn into＜fine powder of 80 mesh sieves, dry fruit meat fine powder.
7, the processing technology of tasty and refreshing emblic according to claim 5, it is characterized in that: with emblic dry fruit digested tankage 20-80%, mannose 10-40%, sweetener 0.1-5%, acid 1-10%, and auxiliary material 10-40%, thin He 0-2% mix, the system particle, cross the 16-20 mesh sieve,＜80 ℃ of dryings.
8, the processing technology of tasty and refreshing emblic according to claim 7 is characterized in that: the tablet that particle is pressed into every 0.4-2 grammes per square metre with tablet press machine.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2004100126453A CN1555726A (en) | 2004-01-10 | 2004-01-10 | Tasty and refreshing emblic and its processing technology |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2004100126453A CN1555726A (en) | 2004-01-10 | 2004-01-10 | Tasty and refreshing emblic and its processing technology |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1555726A true CN1555726A (en) | 2004-12-22 |
Family
ID=34351001
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNA2004100126453A Pending CN1555726A (en) | 2004-01-10 | 2004-01-10 | Tasty and refreshing emblic and its processing technology |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1555726A (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN100490681C (en) * | 2006-07-07 | 2009-05-27 | 广东药学院 | Health food containing emblic extract |
| CN101356964B (en) * | 2008-08-22 | 2011-07-27 | 华南农业大学 | Olive buccal tablet and preparation method thereof |
| CN105077057A (en) * | 2015-07-18 | 2015-11-25 | 云南中医学院 | Phyllanthus emblica fruit powder and preparation method and use thereof |
| CN105166883A (en) * | 2015-07-18 | 2015-12-23 | 云南中医学院 | Fructus phyllanthi lozenge and preparation method thereof |
| CN105362407A (en) * | 2015-12-16 | 2016-03-02 | 成都市康飞药业有限公司 | Composition for preventing and/or treating sub-health caused by smoking |
-
2004
- 2004-01-10 CN CNA2004100126453A patent/CN1555726A/en active Pending
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN100490681C (en) * | 2006-07-07 | 2009-05-27 | 广东药学院 | Health food containing emblic extract |
| CN101356964B (en) * | 2008-08-22 | 2011-07-27 | 华南农业大学 | Olive buccal tablet and preparation method thereof |
| CN105077057A (en) * | 2015-07-18 | 2015-11-25 | 云南中医学院 | Phyllanthus emblica fruit powder and preparation method and use thereof |
| CN105166883A (en) * | 2015-07-18 | 2015-12-23 | 云南中医学院 | Fructus phyllanthi lozenge and preparation method thereof |
| CN105077057B (en) * | 2015-07-18 | 2018-11-13 | 云南中医学院 | Phyllanthus emblica powder end, preparation method and purposes |
| CN105362407A (en) * | 2015-12-16 | 2016-03-02 | 成都市康飞药业有限公司 | Composition for preventing and/or treating sub-health caused by smoking |
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| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |