CN101356964A - Olive buccal tablet and preparation method thereof - Google Patents
Olive buccal tablet and preparation method thereof Download PDFInfo
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- CN101356964A CN101356964A CNA2008100303390A CN200810030339A CN101356964A CN 101356964 A CN101356964 A CN 101356964A CN A2008100303390 A CNA2008100303390 A CN A2008100303390A CN 200810030339 A CN200810030339 A CN 200810030339A CN 101356964 A CN101356964 A CN 101356964A
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Abstract
The invention discloses an olive tablet, comprising mixed ingredients and concentrated olive juice; the weight ratio of the mixed ingredients and the concentrated olive juice is 100 to 5 - 20; the mixed ingredients comprise olive powder, modified starch, dextrin, sucrose, xylitol, licorice powder, menthol, citric acid and magnesium stearate, etc. The invention simultaneously discloses a preparation method of the olive tablet which introduces the microwave technology to dry the olive fruit fast while keeping the active ingredients and the unique taste and incense in the olive effectively. The preparation method is simple and feasible, and the preparation conditions are easy to be control; the olive tablet is of smooth surface and light yellow color, with even color and luster, strong fragrance, and cool and fresh taste of moderate sweetness and sourness; the olive tablet is smooth when put into the mouth without mouth-pasting and the feeling of powder and particles and contains rich health-care ingredients such as flavonoid compound, phenolic matters and free amino acid, etc.
Description
Technical field
The invention belongs to food technology field, be specifically related to a kind of olive buccal tablet and preparation method thereof.
Background technology
Olive (Canarium album) is one of the torrid zone, semi-tropical famous-brand and high-quality fruit, mainly is distributed in provinces and regions such as Guangdong, Fujian, Guangxi, Taiwan, Sichuan, Zhejiang and Yunnan.The olive unique flavor, nutritious, particularly functional components Flavonoid substances, polyphenols and amino acid whose content are higher.The olive nature and flavor are sweet, sour, flat, return lung, stomach two warps, heat-clearing, relieve sore throat arranged, promote the production of body fluid, effect such as detoxifcation, according to the Compendium of Material Medica record, olive can " the appetizing therapeutic method to keep the adverse qi flowing downward, antidiarrheal born fluid end polydipsia, control sore-throat ".Olive fruits have promote the production of body fluid, quench the thirst, aid digestion, soothe sore throat, the antidiarrheal detoxifcation, help effects such as skeleton development.
Olive mainly is to be processed into primary product such as preserved fruit, preserved fruit at present, and kind is single, and scientific and technological content is not high, and the nutritional labeling loss is big.If olive can be prepared into lozenge, then can the better utilization olive fruits have promote the production of body fluid, quench the thirst, aid digestion, the effect that soothes sore throat.
Existing processing method about olive buccal tablet is few.Publication number is the patent of invention of CN1127120, has proposed a kind of green olive mouth-keeping tablet for reliving sore-throat and preparation technology thereof, and it mainly is made up of blue or green olive juice, the dried rhizome of rehmannia, the tuber of dwarf lilyturf, radix scrophulariae, and its preparation technology comprises extract process and film-making technology.Green olive mouth-keeping tablet for reliving sore-throat has that relieve sore throat promotes the production of body fluid, heat-clearing, detoxifcation, very suitable treatment chronic pharyngitis, halitosis, globus hysteriocus, but only added 4.5%～6% blue or green olive juice in the described green olive mouth-keeping tablet for reliving sore-throat, only extracted the soluble component in the olive, lack the distinctive local flavor of olive, its effect is mainly relevant with the water medicine powder that has added 0.03%～0.04%; Publication number is that the patent of invention of CN1672718A has proposed a kind of Olive calcium tablet, and it adopts fruit type calcium sources such as the profuse olive of calcic, calcium fruit is main, and adding is dissolved and the normal good calcium citrate of absorbent properties is prepared from as Creta Preparata.The main effect of Olive calcium tablet is to replenish the calcium, and except 25%～70% emblica powder, also has 15%～45% calcium fruit powder in prescription, and 15%～40% calcium citrate plays effect of supplemented calcium.These two kinds of olive tablet products all are from medicinal product, do not pay attention to the local flavor of olive and the maintenance of nutritional labeling.
Publication number is to address a kind of olive buccal tablet in the patent application of CN101062101, composition of raw materials is: add other auxiliary materials for example glucose, glycyrrhizin, citric acid etc. in emblica powder or the olive concentrate, described emblica powder is to adopt the concentrated auxiliary agent spray-drying that adds of the smart again filter of olive broken juice to make; Publication number is to address a kind of olive buccal tablet in the patent application of CN101103793, adopt the smart powder of emblic, candy sugar powder, menthol etc. formulated, the smart powder of described emblic adopts olive squeezing back spray-drying to make, these two kinds of olive tablets also are that olive is squeezed the juice, perhaps abandon pulp need not or abandon fruit juice need not, all lost a part of nutrition.
Do not see that thereby can make full use of olive fruits prepares the technology report that the emblica powder raw material makes olive buccal tablet at present.
Summary of the invention
The objective of the invention is to overcome the deficiencies in the prior art, a kind of olive buccal tablet be provided, a kind of both can the better utilization olive fruits have promote the production of body fluid, quench the thirst, aid digestion, the effect that soothes sore throat, can well keep the local flavor and the nutritional labeling olive buccal tablet of olive again.
Another object of the present invention provides the preparation method of described olive buccal tablet.
Purpose of the present invention is achieved by the following technical programs:
A kind of olive buccal tablet is provided, comprises mix and concentrated olive juice, the weight ratio of described mix and concentrated olive juice is 100: 5～20.
Described mix comprises each component of forming with following weight ratio:
Emblica powder 30%～55%,
Converted starch 20%～30%,
Dextrin 5%～15%,
Sucrose 10%～30%,
Xylitol 5%～20%,
Licorice powder 2%～5%,
Menthol 0.2%～1%,
Citric acid 0.5%～1.5%,
Dolomol 0.5%～1.5%.
The raw material that routines such as the sucrose described in the mix, citric acid, dolomol are used also can adopt some general raw material substitutions that can simply substitute of this area.
The granularity of each component is preferably below 200 orders in the described mix.
The present invention provides the preparation method of described olive buccal tablet simultaneously, may further comprise the steps:
(1) the preparation emblica powder is ready to mix in proportion;
(2) in mix, add concentrated olive juice by proportioning, mix;
(3) material that mixes is by descending dry 1h in 70 ℃ after the granulation of grain granulation machine;
(4) dried particle is pressed into lozenge with tablet press machine.
The preparation of the described emblica powder of step (1) may further comprise the steps:
A, select new fresh olive and clean after, heat-treat stoning, broken pulp;
B, will be after the pulp microwave drying of fragmentation cross 200 mesh sieves.
The described heat treatment of steps A is through 80 ℃～100 ℃ hot water blanching 0.5min～5min or vapour cooking 3min～15min with olive.
The described microwave drying of step B is 3%～15% to olive pulp water content, and microwave can be selected 1KW～12KW for use, also can select microwave power with reference to prior art.
The described preparation mixed material of step (1) is emblica powder, converted starch, dextrin, sucrose, xylitol, licorice powder, menthol, citric acid and dolomol behind mistake 200 mesh sieves to be mixed to be placed in the mixer mix.
The invention has the beneficial effects as follows: the present invention utilizes olive fruits to have to promote the production of body fluid, quenches the thirst, aid digestion, the effect that soothes sore throat, introduce microwave technology rapid draing olive pulp, effectively keep bioactive ingredients and distinctive flavour of olive and fragrance in the olive, and provide the optimization of lozenge to form, develop and have strong olive fragrance and local flavor, the olive buccal tablet of nourishing healthy.
With the olive buccal tablet particle integrity of this method preparation, smooth surface, light yellow, color and luster is even, and the olive aromatic flavour is refrigerant tasty and refreshing, and is sour-sweet suitable, and inlet is sliding suitable, does not eke out a living, and does not have the powder sense.Its physical and chemical index is: moisture: 2%～5%; Flavonoid content: 60mg/g～100mg/g; Polyphenols content: 80mg/g～120mg/g; Free aminoacid content: 0.5mg/g～5mg/g.
Simultaneously, preparation method of the present invention is simple, and conditional parameter is controlled easily; The present invention makes full use of the health function of olive itself, does not add other drug, genuineness.
The specific embodiment
Further describe the present invention below in conjunction with specific embodiment.
Embodiment 1
Fresh olive is through selecting, clean, blanching 1min in 100 ℃ of boiling water, broken, stoning, pulp adopt microwave drying technology dry to olive pulp water content be 5%, dried pulp is crushed to below 200 orders, then with emblica powder 40%, converted starch 20%, dextrin 10%, sucrose 20%, xylitol 6%, licorice powder 2.5%, menthol 0.5%, citric acid 0.5% and dolomol 0.5%, place mixer to mix, and press the concentrated olive juice of 100g batching adding 10g; After material after mixing passes through swing grain granulation machine, dry 1h under 70 ℃; Being pressed into certain thickness lozenge with tablet press machine at last gets final product.
Embodiment 2
Fresh olive is through selecting, clean, 100 ℃ of vapour cooking 7min, broken, stoning, pulp adopt microwave drying technology dry to olive pulp water content be 6.5%, dried pulp is crushed to below 200 orders, then with emblica powder 55%, converted starch 13%, dextrin 5%, sucrose 15%, xylitol 7%, licorice powder 3%, menthol 0.5%, citric acid 0.7% and dolomol 0.8%, place mixer to mix, and press the concentrated olive juice of 100g batching adding 10g; After material after mixing passes through swing grain granulation machine, dry 1h under 70 ℃; Being pressed into certain thickness lozenge with tablet press machine at last gets final product.
Embodiment 3
Fresh olive is through selecting, clean, blanching 2min in 100 ℃ of boiling water, broken, stoning, pulp adopt microwave drying technology dry to olive pulp water content be 4%, dried pulp is crushed to below 200 orders, then with emblica powder 30%, converted starch 20%, dextrin 10%, sucrose 30%, xylitol 5%, licorice powder 3.5%, menthol 0.5%, citric acid 0.5% and dolomol 0.5%, place mixer to mix, and press the concentrated olive juice of 100g batching adding 10g; After material after mixing passes through swing grain granulation machine, dry 1h under 70 ℃; Being pressed into certain thickness lozenge with tablet press machine at last gets final product.
Embodiment 4
Fresh olive is through selecting, clean, blanching 5min in 100 ℃ of boiling water, broken, stoning, pulp adopt microwave drying technology dry to olive pulp water content be 8%, dried pulp is crushed to below 200 orders, then with emblica powder 50%, converted starch 10%, dextrin 8%, sucrose 20%, xylitol 8%, licorice powder 2.5%, menthol 0.5%, citric acid 0.5% and dolomol 0.5%, place mixer to mix, and press the concentrated olive juice of 100g batching adding 10g; After material after mixing passes through swing grain granulation machine, dry 1h under 70 ℃; Being pressed into certain thickness lozenge with tablet press machine at last gets final product.
Embodiment 5
Fresh olive is through selecting, clean, 100 ℃ of vapour cooking 7min, broken, stoning, pulp adopt microwave drying technology dry to olive pulp water content be 6.5%, dried pulp is crushed to below 200 orders, then with emblica powder 40%, converted starch 13%, dextrin 5%, sucrose 14%, xylitol 20%, licorice powder 5%, menthol 1%, citric acid 1.5% and dolomol 0.5%, place mixer to mix, and press the concentrated olive juice of 100g batching adding 5g; After material after mixing passes through swing grain granulation machine, dry 1h under 70 ℃; Being pressed into certain thickness lozenge with tablet press machine at last gets final product.
Embodiment 6
Fresh olive is through selecting, clean, blanching 0.5min in 100 ℃ of boiling water, broken, stoning, pulp adopt microwave drying technology dry to olive pulp water content be 6.5%, dried pulp is crushed to below 200 orders, then with emblica powder 30%, converted starch 30%, dextrin 15%, sucrose 10%, xylitol 11%, licorice powder 2%, menthol 0.2%, citric acid 0.3% and dolomol 1.5%, place mixer to mix, and press the concentrated olive juice of 100g batching adding 20g; After material after mixing passes through swing grain granulation machine, dry 1h under 70 ℃; Being pressed into certain thickness lozenge with tablet press machine at last gets final product.
Claims (6)
1, a kind of olive buccal tablet is characterized in that comprising mix and concentrated olive juice, and the weight ratio of described mix and concentrated olive juice is 100: 5～20.
2,, it is characterized in that described mix comprises each component of forming with following weight ratio according to the described olive buccal tablet of claim 1:
Emblica powder 30%～55%,
Converted starch 20%～30%,
Dextrin 5%～15%,
Sucrose 10%～30%,
Xylitol 5%～20%,
Licorice powder 2%～5%,
Menthol 0.2%～1%,
Citric acid 0.5%～1.5%,
Dolomol 0.5%～1.5%.
3, olive buccal tablet according to claim 1 and 2, the granularity that it is characterized in that each component in the described mix is below 200 orders.
4, the preparation method of a kind of claim 1 or 2 described olive buccal tablets is characterized in that may further comprise the steps:
(1) the preparation emblica powder is ready to mix in proportion;
(2) in mix, add concentrated olive juice by proportioning, mix;
(3) material that mixes is by descending dry 1h in 70 ℃ after the granulation of grain granulation machine;
(4) dried particle is pressed into lozenge with tablet press machine.
5,, it is characterized in that the preparation of the described emblica powder of step (1) may further comprise the steps according to the preparation method of the described olive buccal tablet of claim 4:
A, select new fresh olive and clean after, heat-treat stoning, broken pulp;
Sieve after B, the pulp microwave drying fragmentation.
6,, it is characterized in that the described heat treatment of steps A is through 80 ℃～100 ℃ hot water blanching 0.5min～5min or vapour cooking 3min～15min with olive according to the preparation method of the described olive buccal tablet of claim 5.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2008100303390A CN101356964B (en) | 2008-08-22 | 2008-08-22 | Olive buccal tablet and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2008100303390A CN101356964B (en) | 2008-08-22 | 2008-08-22 | Olive buccal tablet and preparation method thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN101356964A true CN101356964A (en) | 2009-02-04 |
| CN101356964B CN101356964B (en) | 2011-07-27 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2008100303390A Expired - Fee Related CN101356964B (en) | 2008-08-22 | 2008-08-22 | Olive buccal tablet and preparation method thereof |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103750183A (en) * | 2013-12-05 | 2014-04-30 | 福建南海食品有限公司 | Honey pomelo buccal tablet and preparation method thereof |
| CN103766567A (en) * | 2013-12-23 | 2014-05-07 | 吕军 | Traditional Chinese medicine sweetened olive and preparation method thereof |
| CN104189263A (en) * | 2014-09-10 | 2014-12-10 | 金乡县大蒜研究所 | Buccal tablet formula for removing garlic smell |
| CN108379322A (en) * | 2018-02-09 | 2018-08-10 | 广东石油化工学院 | A kind of preparation method of Huang olive mouth-keeping tablet for reliving sore-throat |
| CN110050970A (en) * | 2019-02-22 | 2019-07-26 | 广西壮族自治区亚热带作物研究所（广西亚热带农产品加工研究所） | A kind of ripe plum original-taste granular lozenge and preparation method thereof |
Family Cites Families (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1127120A (en) * | 1995-01-19 | 1996-07-24 | 厦门市永立信实业有限公司 | Green olive mouth-keeping tablet for reliving sore-throat and preparing process |
| CN1225208C (en) * | 2003-01-29 | 2005-11-02 | 云大科技股份有限公司 | Pharynx-clearing and throat-moistening health food |
| CN1555726A (en) * | 2004-01-10 | 2004-12-22 | 陈善豪 | Tasty and refreshing emblic and its processing technology |
| CN1303904C (en) * | 2004-03-22 | 2007-03-14 | 郭伟光 | Olive calcium tablet |
| CN101062101A (en) * | 2007-06-01 | 2007-10-31 | 郑金营 | Material formula of olive fruit buccal tablet and the preparing method thereof |
| CN101103793B (en) * | 2007-08-07 | 2011-04-20 | 云南龙润药业有限公司 | Olive keeping-in-mouth tablet and its preparation method |
-
2008
- 2008-08-22 CN CN2008100303390A patent/CN101356964B/en not_active Expired - Fee Related
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103750183A (en) * | 2013-12-05 | 2014-04-30 | 福建南海食品有限公司 | Honey pomelo buccal tablet and preparation method thereof |
| CN103750183B (en) * | 2013-12-05 | 2015-07-29 | 福建南海食品有限公司 | Honey shaddock buccal tablet and preparation method thereof |
| CN103766567A (en) * | 2013-12-23 | 2014-05-07 | 吕军 | Traditional Chinese medicine sweetened olive and preparation method thereof |
| CN103766567B (en) * | 2013-12-23 | 2016-01-06 | 吕军 | A kind of Chinese medicine honey olive and preparation method thereof |
| CN104189263A (en) * | 2014-09-10 | 2014-12-10 | 金乡县大蒜研究所 | Buccal tablet formula for removing garlic smell |
| CN108379322A (en) * | 2018-02-09 | 2018-08-10 | 广东石油化工学院 | A kind of preparation method of Huang olive mouth-keeping tablet for reliving sore-throat |
| CN110050970A (en) * | 2019-02-22 | 2019-07-26 | 广西壮族自治区亚热带作物研究所（广西亚热带农产品加工研究所） | A kind of ripe plum original-taste granular lozenge and preparation method thereof |
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| Publication number | Publication date |
|---|---|
| CN101356964B (en) | 2011-07-27 |
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