CN103099137A - Kiwi effervescent tablet and process thereof - Google Patents
Kiwi effervescent tablet and process thereof Download PDFInfo
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- CN103099137A CN103099137A CN2011103549977A CN201110354997A CN103099137A CN 103099137 A CN103099137 A CN 103099137A CN 2011103549977 A CN2011103549977 A CN 2011103549977A CN 201110354997 A CN201110354997 A CN 201110354997A CN 103099137 A CN103099137 A CN 103099137A
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- kiwi
- acid
- drying
- low
- effervescent tablet
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Abstract
The invention relates to a kiwi effervescent tablet and a process thereof. Raw materials containing fresh kiwi fruits are subjected to washing, beating, blending, drying, secondary blending, tabletting, sealing and packaging to prepare the kiwi effervescent tablet. A technology including freeze-drying, low-temperature drying or spray drying is employed to retain almost all natural active functional substances except water, such as minerals, vitamins, polyphenols, organic acids and amino acids, and a low sugar nutritive sweetener is added to substitute sugar. The prepared kiwi effervescent tablet has the characteristics of low sugar, low heat, moderate sweet and sour taste, rich fruit aroma, and good preservation and portability.
Description
Technical field
Invention relates to Kiwi berry effervescent tablet and technique.
Background technology
Kiwi berry has unique effects to cancer, angiocardiopathy, diabetes, depression, defatting beauty, beauty treatment, China's Kiwi berry output constantly increases, and has no the effervescent tablet product that contains macaque Land of Peach Blossoms vitamin, mineral matter, amino acid, natural sugar alcohols material and polyphenoils etc. on market.Take the Kiwi fresh fruit that is rich in the plurality of health care functions material as raw material prepares effervescent tablet, both can be the consumer diversified nutrition product is provided, fresh fruit be can solve again and inconvenience and problem that can't long run supply carried.
Summary of the invention
Goal of the invention is to provide for the increment utilization of Kiwi fresh fruit and human nutrition material demand the Kiwi berry effervescent tablet and the technique that contain multiple Kiwi berry nutritious material.
Purpose of the present invention realizes as follows:
Adopt the raw materials such as Kiwi fresh fruit, make through sorting, cleaning, slurrying juice (going the seed peeling), allotment, drying, secondary allotment, compressing tablet, pack etc.
The fruit sorting
Select fully ripe Kiwi fresh fruit, reject disease worm, mould decayed fruit.
Clean
Clean to remove really with circulating water and show earth, dust and adhere to a large amount of microorganisms.
Juice is got in slurrying
Adopt single track or two pass beater to process kiwifruit whole fruit, a step removes the skin seed and obtains pulp, processes pulp in modes such as continuous centrifugal or press filtrations and obtains fruit juice.
Once allotment
Add low-heat for allotment fruit juice such as sugared nutritive sweetener, citric acid, natrium citricum, tartaric acid, malic acid, phosphoric acid, dextrin, pregelatinized starch according to sugar and the acid content of carambola juice, and control approximately 100-150g/L of amount that sugar (sweet) degree is equivalent to the sucrose meter, with the about 10-15g/L of the titratable acid amount of citrometer.
Dry
Be prepared into concentrated siccative with doing etc. with freeze-drying or low-temperature vacuum drying or spraying through the carambola juice of allotment.
The secondary allotment
with Kiwi berry siccative and a certain amount of carbonic acid acid sodium or sodium acid carbonate, lactose, sweet mellow wine, sorbierite, glucose, microcrystalline cellulose, polyethylene glycol, methylcellulose, PVP (PVP), sodium carboxymethyl starch (CMS-Na), the low monohydroxy propyl cellulose (L-HPC) that replaces, calcium carboxymethylcellulose (CMC-Ca), dolomol, talcum powder, PVPP, calcium monohydrogen phosphate, the diluents such as calcium sulfate, wetting agent, adhesive, disintegrant, lubricant, glidant mixes.
Compressing tablet
Carry out compressing tablet processing with equal refining.
Package encapsulation
Nitrogen single dose blister formula hot pressing envelope mode package encapsulation is filled in employing.
Check
Health, physics and chemistry and additive, auxiliary material etc. meet relevant criterion (GB 16740-1997 health care (function) food universal standard, GB 2760-2011 food security national standard food additives Application standard, Pharmacopoeia of People's Republic of China---2010 editions).
Claims (10)
1. Kiwi berry effervescent tablet is characterized in that: contain the almost whole nutrients such as Kiwi berry source mineral matter, vitamin, polyphenol, organic acid, amino acid that dewater exceptionally, low sugar, low-heat, taste is sour-sweet, the smell of fruits is very sweet.
2. the preparation technology of Kiwi berry effervescent tablet is characterized in that: adopt the raw materials such as Kiwi fresh fruit, through cleaning, slurrying, allotment, secondary allotment, compressing tablet, the preparation technology such as pack.
3. adopt single track or two pass beater to process Kiwi fresh fruit, a step removes the seed skin and obtains pulp.
4. process pulp with press filtration or continuous centrifugal mode and obtain fruit juice.
5. sugariness is controlled to add low-heat the about 100-150g/L of amount that is equivalent to sucrose before drying for a kind of or its compounds of sugared nutritive additive such as sorbierite (Sorbitol), sweet mellow wine (Mannitol), xylitol (Xylitol) etc.
6. acid amount is regulated with one or more compounds that add citric acid, natrium citricum, tartaric acid, malic acid, phosphoric acid etc., is controlled at before drying with the about 10-15g/L of the titratable acid amount of citrometer.
7. with a kind of drying of carrying out Kiwi berry allotment juice in freeze-drying or vacuum and low temperature or spray pattern.
8. add solid edible sodium carbonate or sodium acid carbonate in the dried particles of preparation.
9. directly carry out compressing tablet with the equal refining of secondary allotment.
10. to fill nitrogen bubble-cap type foil sealing mode packaging product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201110354997.7A CN103099137B (en) | 2011-11-11 | 2011-11-11 | Kiwi effervescent tablet and process thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201110354997.7A CN103099137B (en) | 2011-11-11 | 2011-11-11 | Kiwi effervescent tablet and process thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN103099137A true CN103099137A (en) | 2013-05-15 |
| CN103099137B CN103099137B (en) | 2015-04-15 |
Family
ID=48307594
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201110354997.7A Expired - Fee Related CN103099137B (en) | 2011-11-11 | 2011-11-11 | Kiwi effervescent tablet and process thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103099137B (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103637350A (en) * | 2013-12-13 | 2014-03-19 | 李海珍 | Active litchi juice effervescent tablet and production method for same |
| CN103960611A (en) * | 2014-05-06 | 2014-08-06 | 恩施州益寿果业股份有限公司 | Compound kiwi fruit buccal tablet rich in vitamins C and preparing method |
| CN105410588A (en) * | 2015-11-06 | 2016-03-23 | 四川兴食尚科技有限公司 | Kiwi effervescent tablets and preparation technology thereof |
| CN106579193A (en) * | 2017-02-16 | 2017-04-26 | 潍坊市华滨生物科技有限公司 | Preparation method and use of ginger fermentation liquid |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1362034A (en) * | 2001-11-30 | 2002-08-07 | 北京东方兴企食品工业技术有限公司 | Production process of fruit and vegetable extract tablet food |
| CN1857378A (en) * | 2006-03-29 | 2006-11-08 | 浙江大学 | Compound wild kiwi tablet and its preparing method |
-
2011
- 2011-11-11 CN CN201110354997.7A patent/CN103099137B/en not_active Expired - Fee Related
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1362034A (en) * | 2001-11-30 | 2002-08-07 | 北京东方兴企食品工业技术有限公司 | Production process of fruit and vegetable extract tablet food |
| CN1857378A (en) * | 2006-03-29 | 2006-11-08 | 浙江大学 | Compound wild kiwi tablet and its preparing method |
Non-Patent Citations (9)
| Title |
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| 周跃勇 等: "从猕猴桃中提取多酚的研究", 《食品研究与开发》 * |
| 姜叶青: "中华猕猴桃多糖的提取及泡腾片的工艺研究", 《海峡药学》 * |
| 孙敏 等: "猕猴桃果汁多酚类物质的提取工艺研究", 《农产品加工(学刊)》 * |
| 朱盛山: "《药物新剂型》", 31 August 2003, 化学工业出版社 * |
| 李加兴 等: "猕猴桃含片生产工艺研究", 《食品工业》 * |
| 王岸娜 等: "猕猴桃多酚组分及稳定性研究", 《河南工业大学学报(自然科学版)》 * |
| 谢秀琼: "《现代中药制剂新技术》", 30 June 2004, 化学工业出版社 * |
| 郑建仙: "《功能性糖醇》", 30 April 2005, 化学工业出版社 * |
| 郑晓琴 等: "猕猴桃加工技术发展现状及四川猕猴桃产业近况", 《资源开发与市场》 * |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103637350A (en) * | 2013-12-13 | 2014-03-19 | 李海珍 | Active litchi juice effervescent tablet and production method for same |
| CN103960611A (en) * | 2014-05-06 | 2014-08-06 | 恩施州益寿果业股份有限公司 | Compound kiwi fruit buccal tablet rich in vitamins C and preparing method |
| CN105410588A (en) * | 2015-11-06 | 2016-03-23 | 四川兴食尚科技有限公司 | Kiwi effervescent tablets and preparation technology thereof |
| CN106579193A (en) * | 2017-02-16 | 2017-04-26 | 潍坊市华滨生物科技有限公司 | Preparation method and use of ginger fermentation liquid |
Also Published As
| Publication number | Publication date |
|---|---|
| CN103099137B (en) | 2015-04-15 |
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| PB01 | Publication | ||
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| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
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| CF01 | Termination of patent right due to non-payment of annual fee | ||
| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20150415 Termination date: 20211111 |