CN104397802A - Preparation method of instant preserved prune powder and preserved prune effervescent tablet - Google Patents
Preparation method of instant preserved prune powder and preserved prune effervescent tablet Download PDFInfo
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- CN104397802A CN104397802A CN201410721479.8A CN201410721479A CN104397802A CN 104397802 A CN104397802 A CN 104397802A CN 201410721479 A CN201410721479 A CN 201410721479A CN 104397802 A CN104397802 A CN 104397802A
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- 239000007938 effervescent tablet Substances 0.000 title claims abstract description 50
- 239000000843 powder Substances 0.000 title claims abstract description 43
- 238000002360 preparation method Methods 0.000 title claims abstract description 28
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 56
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 37
- 235000003599 food sweetener Nutrition 0.000 claims abstract description 19
- 239000003765 sweetening agent Substances 0.000 claims abstract description 19
- 239000000853 adhesive Substances 0.000 claims abstract description 9
- 230000001070 adhesive effect Effects 0.000 claims abstract description 9
- 239000000314 lubricant Substances 0.000 claims abstract description 9
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 claims abstract 4
- 229910000030 sodium bicarbonate Inorganic materials 0.000 claims abstract 2
- 235000017557 sodium bicarbonate Nutrition 0.000 claims abstract 2
- 235000013339 cereals Nutrition 0.000 claims description 50
- 235000013855 polyvinylpyrrolidone Nutrition 0.000 claims description 38
- 229920000036 polyvinylpyrrolidone Polymers 0.000 claims description 38
- 239000001267 polyvinylpyrrolidone Substances 0.000 claims description 28
- 239000003513 alkali Substances 0.000 claims description 26
- 235000015165 citric acid Nutrition 0.000 claims description 17
- 239000002002 slurry Substances 0.000 claims description 17
- 239000000203 mixture Substances 0.000 claims description 14
- 239000003826 tablet Substances 0.000 claims description 14
- LYCAIKOWRPUZTN-UHFFFAOYSA-N Ethylene glycol Chemical group OCCO LYCAIKOWRPUZTN-UHFFFAOYSA-N 0.000 claims description 9
- 229960003511 macrogol Drugs 0.000 claims description 9
- 238000000034 method Methods 0.000 claims description 8
- 239000002245 particle Substances 0.000 claims description 8
- 239000002253 acid Substances 0.000 claims description 7
- 239000007787 solid Substances 0.000 claims description 7
- 238000005507 spraying Methods 0.000 claims description 7
- -1 NaHCO 3 Substances 0.000 claims description 6
- 230000001476 alcoholic effect Effects 0.000 claims description 6
- 238000001035 drying Methods 0.000 claims description 6
- 230000007062 hydrolysis Effects 0.000 claims description 6
- 238000006460 hydrolysis reaction Methods 0.000 claims description 6
- 102000004169 proteins and genes Human genes 0.000 claims description 6
- 108090000623 proteins and genes Proteins 0.000 claims description 6
- 239000006228 supernatant Substances 0.000 claims description 6
- 235000020985 whole grains Nutrition 0.000 claims description 6
- 238000010009 beating Methods 0.000 claims description 5
- 238000000265 homogenisation Methods 0.000 claims description 3
- 230000002572 peristaltic effect Effects 0.000 claims description 3
- 238000001556 precipitation Methods 0.000 claims description 3
- 238000001694 spray drying Methods 0.000 claims description 3
- 235000013361 beverage Nutrition 0.000 abstract description 10
- 239000003205 fragrance Substances 0.000 abstract description 9
- 235000009508 confectionery Nutrition 0.000 abstract description 8
- 235000013305 food Nutrition 0.000 abstract description 7
- 238000010521 absorption reaction Methods 0.000 abstract description 4
- 238000011161 development Methods 0.000 abstract description 2
- CURLTUGMZLYLDI-UHFFFAOYSA-N carbon dioxide Natural products O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 abstract 1
- 230000018109 developmental process Effects 0.000 abstract 1
- 239000002244 precipitate Substances 0.000 abstract 1
- 210000001161 mammalian embryo Anatomy 0.000 description 7
- 229930006000 Sucrose Natural products 0.000 description 6
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 6
- 238000010612 desalination reaction Methods 0.000 description 6
- 235000013399 edible fruits Nutrition 0.000 description 5
- 239000000796 flavoring agent Substances 0.000 description 5
- 235000019634 flavors Nutrition 0.000 description 5
- 239000002932 luster Substances 0.000 description 5
- 235000019629 palatability Nutrition 0.000 description 5
- 239000000047 product Substances 0.000 description 5
- 238000007605 air drying Methods 0.000 description 4
- 239000003795 chemical substances by application Substances 0.000 description 4
- 238000005516 engineering process Methods 0.000 description 4
- 239000010802 sludge Substances 0.000 description 4
- 230000007547 defect Effects 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 238000009472 formulation Methods 0.000 description 3
- 239000010985 leather Substances 0.000 description 3
- 239000013049 sediment Substances 0.000 description 3
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Chemical compound OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 2
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical group [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 description 2
- 238000009835 boiling Methods 0.000 description 2
- 239000000084 colloidal system Substances 0.000 description 2
- 150000001875 compounds Chemical class 0.000 description 2
- CEYULKASIQJZGP-UHFFFAOYSA-L disodium;2-(carboxymethyl)-2-hydroxybutanedioate Chemical compound [Na+].[Na+].[O-]C(=O)CC(O)(C(=O)O)CC([O-])=O CEYULKASIQJZGP-UHFFFAOYSA-L 0.000 description 2
- 238000005265 energy consumption Methods 0.000 description 2
- 238000005187 foaming Methods 0.000 description 2
- 238000010438 heat treatment Methods 0.000 description 2
- 238000003475 lamination Methods 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 239000001814 pectin Substances 0.000 description 2
- 235000010987 pectin Nutrition 0.000 description 2
- 229920001277 pectin Polymers 0.000 description 2
- 230000001376 precipitating effect Effects 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 150000003839 salts Chemical class 0.000 description 2
- 238000009738 saturating Methods 0.000 description 2
- WXMKPNITSTVMEF-UHFFFAOYSA-M sodium benzoate Chemical class [Na+].[O-]C(=O)C1=CC=CC=C1 WXMKPNITSTVMEF-UHFFFAOYSA-M 0.000 description 2
- 235000010234 sodium benzoate Nutrition 0.000 description 2
- 239000006188 syrup Substances 0.000 description 2
- 235000020357 syrup Nutrition 0.000 description 2
- 206010013911 Dysgeusia Diseases 0.000 description 1
- 238000006424 Flood reaction Methods 0.000 description 1
- 240000004670 Glycyrrhiza echinata Species 0.000 description 1
- 235000001453 Glycyrrhiza echinata Nutrition 0.000 description 1
- 235000006200 Glycyrrhiza glabra Nutrition 0.000 description 1
- 235000017382 Glycyrrhiza lepidota Nutrition 0.000 description 1
- 206010062717 Increased upper airway secretion Diseases 0.000 description 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 1
- 238000010669 acid-base reaction Methods 0.000 description 1
- 235000019606 astringent taste Nutrition 0.000 description 1
- 239000002585 base Substances 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- VQLYBLABXAHUDN-UHFFFAOYSA-N bis(4-fluorophenyl)-methyl-(1,2,4-triazol-1-ylmethyl)silane;methyl n-(1h-benzimidazol-2-yl)carbamate Chemical compound C1=CC=C2NC(NC(=O)OC)=NC2=C1.C=1C=C(F)C=CC=1[Si](C=1C=CC(F)=CC=1)(C)CN1C=NC=N1 VQLYBLABXAHUDN-UHFFFAOYSA-N 0.000 description 1
- 210000001124 body fluid Anatomy 0.000 description 1
- 239000010839 body fluid Substances 0.000 description 1
- BVKZGUZCCUSVTD-UHFFFAOYSA-N carbonic acid Chemical compound OC(O)=O BVKZGUZCCUSVTD-UHFFFAOYSA-N 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 238000000354 decomposition reaction Methods 0.000 description 1
- 230000000593 degrading effect Effects 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 238000007598 dipping method Methods 0.000 description 1
- 210000002257 embryonic structure Anatomy 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 229940095686 granule product Drugs 0.000 description 1
- 230000002706 hydrostatic effect Effects 0.000 description 1
- 238000007654 immersion Methods 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 235000015110 jellies Nutrition 0.000 description 1
- 239000008274 jelly Substances 0.000 description 1
- 229940010454 licorice Drugs 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 210000004072 lung Anatomy 0.000 description 1
- BFBPISPWJZMWJN-UHFFFAOYSA-N methyl 2-[(7-hydroxy-3,7-dimethyloctylidene)amino]benzoate Chemical compound COC(=O)C1=CC=CC=C1N=CCC(C)CCCC(C)(C)O BFBPISPWJZMWJN-UHFFFAOYSA-N 0.000 description 1
- 238000006386 neutralization reaction Methods 0.000 description 1
- 208000026435 phlegm Diseases 0.000 description 1
- 229920003023 plastic Polymers 0.000 description 1
- CHHHXKFHOYLYRE-STWYSWDKSA-M potassium sorbate Chemical class [K+].C\C=C\C=C\C([O-])=O CHHHXKFHOYLYRE-STWYSWDKSA-M 0.000 description 1
- 235000010241 potassium sorbate Nutrition 0.000 description 1
- 239000003507 refrigerant Substances 0.000 description 1
- 235000015067 sauces Nutrition 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- 239000000725 suspension Substances 0.000 description 1
- 235000019640 taste Nutrition 0.000 description 1
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
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Non-Alcoholic Beverages (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention relates to the field of food processing, and particularly discloses a preparation method of instant preserved prune powder and a preserved prune effervescent tablet. The preserved prune effervescent tablet comprises the following components in percentage by weight: 40% of the instant preserved prune powder, 28.7% of citric acid, 20.4% of NaHCO3, 3% of an adhesive, 3% of a lubricant and 4.5% of a sweetening agent. According to the invention, the technological developments are performed on traditional preserved prune, and the instant preserved prune powder and the preserved prune effervescent tablet are prepared for the first time; the solubility of the preserved prune effervescent tablet is good, obvious precipitates do not exist after the effervescent tablet is dissolved in cold water, the disintegration is short, a beverage has light red color, palatable sour and sweet, adequate CO2(carbon dioxide) and a tasty and refreshing mouth feel, and the fragrance of the preserved prune is rich. Besides, the preserved prune effervescent tablet has the advantages that the moisture absorption is not easy, the appearance is indeformable, and the carrying and the taking are convenient.
Description
Technical field
The present invention relates to food processing field, be specifically related to a kind of preparation method and preserved prune effervescent tablet of instant preserved prune powder.
Background technology
Preserved prune is with plum base for subsequent use for major ingredient, with jam of dried orange peel, licorice powder etc. for batching modulation forms, and food
Have promote the production of body fluid appetizing and the effectiveness of moistening lung of reducing phlegm.The processing technology that preserved prune is conventional is as follows: the desalination of (1) plum embryo: quick with the desalination of circulating water desalination ratio hydrostatic, but water requirement is many, with which kind of method desalination will see actual conditions to determine.General desalination requires that plum embryo contains the salt of about 2%, and namely mouth is tasted and felt a little saline taste, and desalination just can terminate.Then plum embryo is carried out being dried to leather hard in 60 ~ 70 DEG C of barns, for subsequent use.(2) plum embryo sugar thoroughly: first prepare liquid glucose, white sugar consumption is 1:1 or 1:0.8, namely 50 kilograms of plum embryos need use white sugar 40 ~ 50 kilograms, then add water and be mixed with 40% concentration, heating makes white sugar dissolve, 0.5 ~ 1 kilogram of salt is added, 50 ~ 100 grams of citric acids, 50 grams of Sodium Benzoates or 25 Keshan potassium sorbates in syrup.Syrup adds half-dried plum embryo and floods after boiling, and in the saturating sugared process of dipping, liquid glucose is boiled concentrated every 1 ~ 2 Nikken, reaches 60% flood and just can terminate for several days to last sugar concentration.(3) jam of dried orange peel processing: the hesperidium aurantium skin dried is carried out immersion debittering, will through repeatedly soaking until debittering, pull an oar, break into pulpous state with beater, then add white sugar, 50 kilograms of dried orange peel slurries, 40 ~ 50 kilograms of white sugar, and add 100 grams of citric acids, 50 grams of Sodium Benzoates, concentrated form jam of dried orange peel through boiling, or without concentrated only need with white sugar Hybrid Heating after in barn, be roasted into leather hard just can be for subsequent use.(4) wrap up in sauce: the plum embryo after saturating sugar has had the jam of dried orange peel of sweet sour local flavor and leather hard, fully mixes to manually, require that every plum embryo all wraps up jam of dried orange peel.(5) pack: pack with 1 ~ 2 granule product on plastic paper, additional wrapping paper, altogether three layers of wrapping paper fruit jelly based food preserved prune one by one.(6) local flavor: this combinations color and lustre is black, having dried orange peel fragrance, is semi-wet goods, water content 28 ~ 30%, and tool is sweet, salty, sour, Flavor, comparatively by consumers.
At present, preserved prune on market mostly exists with the preserved fruit form prepared by the way, formulation is single, carry the defects such as inconvenience, therefore, new preserved prune product is developed on traditional preserved prune basis, the technology content of preserved prune product can be increased, promote the industrial upgrading of preserved prune food.
Summary of the invention
Primary technical problem to be solved by this invention is, in order to overcome the defect that in prior art, preserved prune food formulation is single, provides a kind of preparation method of instant preserved prune powder.
Another technical problem to be solved by this invention is, in order to overcome the defect that in prior art, preserved prune food formulation is single, provides a kind of preserved prune effervescent tablet.
Above-mentioned technical problem to be solved by this invention is achieved by the following technical programs:
A preparation method for instant preserved prune powder, comprises following steps:
S01. mixed with water by preserved prune and pull an oar, the material-water ratio of preserved prune and water is 1g:1.5 ~ 2.5ml;
S02. the preserved prune slurry after making beating is carried out miniaturization process, during preserved prune is starched, the fineness of pulp particle is 2 ~ 50 μm;
S03. in preserved prune slurry, add pectase again and carry out enzymolysis; With preserved prune slurry for benchmark, addition 0.05 ~ 0.15 g/kg of described pectase; Hydrolysis temperature is 40 ~ 50 DEG C, and enzymolysis time is 2 ~ 4h;
S04. the preserved prune slurry after enzymolysis is carried out centrifugal, obtain supernatant and precipitation; Collecting supernatant concentration to solid content is 30% ~ 50%;
S05. after homogeneous, spraying dry, instant preserved prune powder is obtained again.
Preferably, described preserved prune raw material can market be bought or be made by oneself according to common process; Related standards that raw material preserved prune meets " GB/T 10782-2006 preserved fruit general rule ".
Preferably, in S01., the material-water ratio of preserved prune and water is 1g:2ml.In preserved prune fruit, pectin content is high, and pulp thickness, during making beating, pulp is not smooth.In order to smooth pulp, preserved prune can be mixed with water and pull an oar, material-water ratio (g:mL) can be controlled within the scope of 1:1.5 ~ 1:2.5.Material-water ratio is too high, and viscosity of sludge is large, and poor fluidity, is unfavorable for production operation; Solid-liquid ratio is too low, and solid content reduces, and can increase spray-dired energy consumption, considers, determine that best material-water ratio is 1:2 from aspects such as the operability of material and energy consumptions.
Preferably, in S02., in preserved prune slurry, the fineness of pulp particle is 5 μm, 10 μm, 20 μm, 30 μm or 40 μm.In order to reduce preserved prune slurry lamination, the particle of solid content is better less, and it is levigate through 1 or 2 time that available colloid mill starched by preserved prune.
Preferably, addition 0.1 g/kg of pectase described in S03.; Hydrolysis temperature is 45 DEG C, and enzymolysis time is 3h.The preserved prune slurry viscosity of making beating of adding water is still comparatively large, poor fluidity, for the benefit of spraying dry and improve the water-soluble of finished product effervescent tablet, and need reduce viscosity of sludge further, make pectin degrading by adding pectase, viscosity of sludge can reduce.Therefore comprehensive above-mentioned situation is 0.10 g/kg at pectase consumption, and hydrolysis temperature is 45 DEG C, and enzymolysis time 3 h, gained viscosity of sludge is most suitable.
Preferably, the homogeneous described in S05., its homogenization pressure is 30 ~ 40 Mpa.Homogeneous with this understanding, in preserved prune slurry, the suspension solid particle ratio of particle diameter <2 μm obviously increases, and thus can reduce lamination.
Preferably, described spraying dry uses spray drying device, and wherein peristaltic pump flow velocity is 900 mL/hr, and EAT is 170 ~ 180 DEG C, and leaving air temp is 100 ~ 105 DEG C.
The invention provides a kind of instant preserved prune powder, it is prepared by said method.Described instant preserved prune powder dissolubility is good, and absorption efficiency is high.
A kind of preserved prune effervescent tablet, the composition containing, for example lower percentage by weight: instant preserved prune powder 35 ~ 45%; Citric acid 25 ~ 30%; NaHCO
320 ~ 25%; Adhesive 1 ~ 3%; Lubricant 1 ~ 3%; Sweetener 3 ~ 5%.
Preferably, described preserved prune effervescent tablet, the composition containing, for example lower percentage by weight: instant preserved prune powder 40%; Citric acid 28.7%; NaHCO
320.4%; Adhesive 3%; Lubricant 3%; Sweetener 4.5%.
CO
2the indispensable composition of soda, CO
2main Function in soda is carbonic acid endothermic decomposition in human body, intimate heat is taken out of and plays refrigerant effect, working as CO
2during spilling, can fragrance be taken out of, strengthen local flavor, can also bring mouthfeel of stopping to people.CO in effervescent tablet of the present invention
2generation come from NaHCO
3with the neutralization reaction of citric acid, content is directly proportional to the content of alkali in certain volume water and acid.Air content is higher, and effervescent tablet foaming effect reaction Shaoxing opera is strong.While consideration foaming effect, the natrium citricum produced in the beverage after also will taking into account acid-base reaction, because natrium citricum can make beverage produce offending astringent taste, thus produces material impact to the aftertaste mouthfeel of beverage, therefore citric acid and NaHCO
3consumption also unsuitable too high.After considering, determine the NaHCO using said ratio
3with citric acid.
Preferably, described preserved prune effervescent tablet, also containing percentage by weight is the essence of 0.1 ~ 0.3%.Described essence is flavoring essence.In order to improve the fragrance of effervescent tablet, those skilled in the art as required, can add the flavoring essence of diverse fragrant flavour.
Preferably, described instant preserved prune powder is the instant preserved prune powder that the present invention prepares.
Preferably, described adhesive is polyvinylpyrrolidone (PVP).In numerous adhesive, select PVP as adhesive, particle prevented from caking, dry rapidly, product dissolves rapidly.
Preferably, described lubricant is Macrogol 6000 (PEG6000).In numerous lubricant, select PEG6000 make the lubricity of product, resistance to bond as lubricant and water-solublely all can reach optimum state.
Preferably, described sweetener is protein sugar.
A preparation method for preserved prune effervescent tablet, comprises following steps:
S11. the preparation of sour grain and alkali grain: (alcoholic solution of (PVP) is mixed and made into sour grain by instant preserved prune powder, citric acid, sweetener and polyvinylpyrrolidone; By instant preserved prune powder, NaHCO
3, (alcoholic solution of (PVP) is mixed and made into alkali grain for sweetener and polyvinylpyrrolidone; Acid grain and alkali grain use the whole grain of 20 ~ 30 mesh sieve respectively, and are dried to water content <3 % by weight;
S12. sour grain and the alkali grain of getting drying mix with Macrogol 6000, put into tablet press machine and carry out compressing tablet, obtain preserved prune effervescent tablet.
Preferably, the alcoholic solution of described polyvinylpyrrolidone (PVP) is 75 % by weight ethanolic solutions containing 10 % by weight polyvinylpyrrolidones (PVP).
Preferably, step S12. gets dry sour grain and alkali grain mixes with Macrogol 6000 and compound essence, puts into tablet press machine and carries out compressing tablet, obtain preserved prune effervescent tablet.
Beneficial effect: (1) the present invention carry on technical development to traditional preserved prune, prepares instant preserved prune powder and preserved prune effervescent tablet first, adds the technology content of preserved prune, be conducive to the industrial upgrading of preserved prune; (2) the preserved prune powder dissolubility described in is good, can promote absorption of human body; Described preserved prune effervescent tablet dissolubility is dissolved in well without obvious sediment after cold water, and disintegration time limited is short, and beverage color and luster is light red, sour and sweet palatability, CO
2sufficient, mouthfeel of stopping, preserved prune gives off a strong fragrance; (3) in addition, the described preserved prune effervescent tablet not easily moisture absorption, outward appearance is indeformable, carries taking convenience.
Detailed description of the invention
Explain the present invention further below in conjunction with specific embodiment, but embodiment does not limit in any form to the present invention.
In following examples, detection method is the Effervescent tablet disintegration time limit: in 250 mL beakers, add the water of 100 mL and water temperature controlled at 15 ~ 25 DEG C, then adding 1 effervescent tablet.The disintegration time limited of effervescent tablet is from the time difference added when effervescent tablet no longer includes gas effusion to solution.The situation of solution after observation disintegration simultaneously.
In following examples, effervescent tablet organoleptic indicator comprehensive grading method is: be made up of 10 professionals and appraise group through discussion, evaluate preserved prune solid beverage, and evaluation content is effervescency 0 ~ 10 point, dissolubility 0 ~ 10 point, mouthfeel 0 ~ 10 point.
The percentage related in following examples is weight percentage.
the preparation of the instant preserved prune powder of embodiment 1
S01. preserved prune (preserved prune of selection meets " GB/T 10782-2006 preserved fruit general rule " related standards) is mixed with water and pulled an oar, the material-water ratio of preserved prune and water is 1g:2ml;
S02. the preserved prune slurry colloid mill after making beating is levigately carried out miniaturization process through 1 or 2 time, during preserved prune is starched, the fineness of pulp particle is 2 ~ 50 μm;
S03. in preserved prune slurry, add pectase again and carry out enzymolysis; With preserved prune slurry for benchmark, addition 0.1 g/kg of described pectase; Hydrolysis temperature is 45 DEG C, and enzymolysis time is 3h;
S04. by preserved prune slurry centrifugal 10 min under 4 000 r/ min after enzymolysis, supernatant and precipitation is obtained; Collecting supernatant concentration to solid content is 30%;
S05. after homogeneous, spraying dry, instant preserved prune powder is obtained again; Described homogeneous, its homogenization pressure is 30 ~ 40 Mpa; Described spraying dry uses spray drying device, and wherein peristaltic pump flow velocity is 900 mL/hr, and EAT is 170 ~ 180 DEG C, and leaving air temp is 100 ~ 105 DEG C.
the preparation of embodiment 2 preserved prune effervescent tablet
The formula of preserved prune effervescent tablet is as follows:
Instant preserved prune powder 40% prepared by embodiment 1; Citric acid 28.7%; NaHCO
320.4%; PVP 3%; PEG6000 3%; Protein sugar 4.9%.
Preparation method is as follows:
S11. the preparation of sour grain and alkali grain: instant preserved prune powder, citric acid, sweetener and 75 % by weight ethanolic solutions containing 10 % by weight polyvinylpyrrolidones (PVP) are mixed and made into sour grain; By instant preserved prune powder, NaHCO
3, sweetener and be mixed and made into alkali grain containing 75 % by weight ethanolic solutions of 10 % by weight polyvinylpyrrolidones (PVP); Acid grain and alkali grain use the whole grain of 20 ~ 30 mesh sieve respectively, and at 50 DEG C forced air drying to water content <3 % by weight;
S12. sour grain and the alkali grain of getting drying mix with Macrogol 6000, put into tablet press machine and carry out compressing tablet, obtain preserved prune effervescent tablet.
With this effervescent tablet monolithic agent heavily about 3.52 g made that fills a prescription, without precipitating after being dissolved in 100 mL cold water, disintegration time limited is 40 s, and beverage color and luster is light red, sour and sweet palatability, CO
2sufficient, mouthfeel of stopping, preserved prune gives off a strong fragrance.Wherein effervescency average is 9.5 points, and dissolubility average is 9.6 points, and mouthfeel average is 9.5 points.
the preparation of embodiment 3 preserved prune effervescent tablet
The formula of preserved prune effervescent tablet is as follows:
Instant preserved prune powder 35% prepared by embodiment 1; Citric acid 30%; NaHCO
325%; PVP 2%; PEG6000 3%; Protein sugar 5%.
Preparation method is as follows:
S11. the preparation of sour grain and alkali grain: instant preserved prune powder, citric acid, sweetener and 75 % by weight ethanolic solutions containing 10 % by weight polyvinylpyrrolidones (PVP) are mixed and made into sour grain; By instant preserved prune powder, NaHCO
3, sweetener and be mixed and made into alkali grain containing 75 % by weight ethanolic solutions of 10 % by weight polyvinylpyrrolidones (PVP); Acid grain and alkali grain use the whole grain of 20 ~ 30 mesh sieve respectively, and at 50 DEG C forced air drying to water content <3 % by weight;
S12. sour grain and the alkali grain of getting drying mix with Macrogol 6000, put into tablet press machine and carry out compressing tablet, obtain preserved prune effervescent tablet.
With this effervescent tablet monolithic agent heavily about 3.69 g made that fills a prescription, be dissolved in without obvious sediment after 100 mL cold water, disintegration time limited is 40 s, and beverage color and luster is light red, sour and sweet palatability, CO
2sufficient, mouthfeel of stopping, preserved prune gives off a strong fragrance.Wherein effervescency average is 9.8 points, and dissolubility average is 9.4 points, and mouthfeel average is 9.3 points.
the preparation of embodiment 4 preserved prune effervescent tablet
The formula of preserved prune effervescent tablet is as follows:
Instant preserved prune powder 45% prepared by embodiment 1; Citric acid 25%; NaHCO
320%; PVP 3%; PEG6000 3%; Protein sugar 4%.
Preparation method is as follows:
S11. the preparation of sour grain and alkali grain: instant preserved prune powder, citric acid, sweetener and 75 % by weight ethanolic solutions containing 10 % by weight polyvinylpyrrolidones (PVP) are mixed and made into sour grain; By instant preserved prune powder, NaHCO
3, sweetener and be mixed and made into alkali grain containing 75 % by weight ethanolic solutions of 10 % by weight polyvinylpyrrolidones (PVP); Acid grain and alkali grain use the whole grain of 20 ~ 30 mesh sieve respectively, and at 50 DEG C forced air drying to water content <3 % by weight;
S12. sour grain and the alkali grain of getting drying mix with Macrogol 6000, put into tablet press machine and carry out compressing tablet, obtain preserved prune effervescent tablet.
With this effervescent tablet monolithic agent heavily about 3.47 g made that fills a prescription, be dissolved in without obvious sediment after 100 mL cold water, disintegration time limited is 40 s, and beverage color and luster is light red, sour and sweet palatability, CO
2sufficient, mouthfeel of stopping, preserved prune gives off a strong fragrance.Wherein effervescency average is 9.3 points, and dissolubility average is 9.3 points, and mouthfeel average is 9.6 points.
the preparation of embodiment 5 preserved prune effervescent tablet
The formula of preserved prune effervescent tablet is as follows:
Instant preserved prune powder 40% prepared by embodiment 1; Citric acid 28.7%; NaHCO
320.4%; PVP 3%; PEG6000 3%; Protein sugar 4.5%; Compound essence 0.4%.
Preparation method is as follows:
S11. the preparation of sour grain and alkali grain: instant preserved prune powder, citric acid, sweetener and 75 % by weight ethanolic solutions containing 10 % by weight polyvinylpyrrolidones (PVP) are mixed and made into sour grain; By instant preserved prune powder, NaHCO
3, sweetener and be mixed and made into alkali grain containing 75 % by weight ethanolic solutions of 10 % by weight polyvinylpyrrolidones (PVP); Acid grain and alkali grain use the whole grain of 20 ~ 30 mesh sieve respectively, and at 50 DEG C forced air drying to water content <3 % by weight;
S12. sour grain and the alkali grain of getting drying mix with Macrogol 6000, put into tablet press machine and carry out compressing tablet, obtain preserved prune effervescent tablet.
With this effervescent tablet monolithic agent heavily about 3.55g made that fills a prescription, without precipitating after being dissolved in 100 mL cold water, disintegration time limited is 40 s, and beverage color and luster is light red, sour and sweet palatability, CO
2sufficient, mouthfeel of stopping, preserved prune gives off a strong fragrance.Wherein effervescency average is 9.5 points, and dissolubility average is 9.6 points, and mouthfeel average is 9.8 points.
Claims (10)
1. a preparation method for instant preserved prune powder, is characterized in that, comprise following steps:
S01. mixed with water by preserved prune and pull an oar, the material-water ratio of preserved prune and water is 1g:1.5 ~ 2.5ml;
S02. the preserved prune slurry after making beating is carried out miniaturization process, during preserved prune is starched, the fineness of pulp particle is 2 ~ 50 μm;
S03. in preserved prune slurry, add pectase again and carry out enzymolysis; With preserved prune slurry for benchmark, addition 0.05 ~ 0.15 g/kg of described pectase; Hydrolysis temperature is 40 ~ 50 DEG C, and enzymolysis time is 2 ~ 4h;
S04. the preserved prune slurry after enzymolysis is carried out centrifugal, obtain supernatant and precipitation; Collecting supernatant concentration to solid content is 30% ~ 50%;
S05. after homogeneous, spraying dry, instant preserved prune powder is obtained again.
2. preparation method according to claim 1, is characterized in that, in S01., the material-water ratio of preserved prune and water is 1g:2ml; Addition 0.1 g/kg of pectase S03.; Hydrolysis temperature is 45 DEG C, and enzymolysis time is 3h.
3. preparation method according to claim 1, is characterized in that, the homogeneous described in S05., and its homogenization pressure is 30 ~ 40 Mpa; Described spraying dry uses spray drying device, and wherein peristaltic pump flow velocity is 900 mL/hr, and EAT is 170 ~ 180 DEG C, and leaving air temp is 100 ~ 105 DEG C.
4. the instant preserved prune powder that the preparation method described in any one of claim 1 ~ 3 prepares.
5. a preserved prune effervescent tablet, is characterized in that, the composition containing, for example lower percentage by weight: instant preserved prune powder 35 ~ 45%; Citric acid 25 ~ 30%; NaHCO3 20 ~ 25%; Adhesive 1 ~ 3%; Lubricant 1 ~ 3%; Sweetener 3 ~ 5%.
6. preserved prune effervescent tablet according to claim 5, is characterized in that, the composition containing, for example lower percentage by weight: instant preserved prune powder 40%; Citric acid 28.7%; NaHCO
320.4%; Adhesive 3%; Lubricant 3%; Sweetener 4.5%.
7. the preserved prune effervescent tablet according to claim 5 or 6, is characterized in that, also containing percentage by weight is the essence of 0.1 ~ 0.3%.
8. the preserved prune effervescent tablet according to claim 5 or 6, it is characterized in that, described instant preserved prune powder is instant preserved prune powder according to claim 4, and described adhesive is polyvinylpyrrolidone, described lubricant is Macrogol 6000, and described sweetener is protein sugar.
9. a preparation method for preserved prune effervescent tablet, is characterized in that, comprises following steps:
S11. the preparation of sour grain and alkali grain: (alcoholic solution of (PVP) is mixed and made into sour grain by instant preserved prune powder, citric acid, sweetener and polyvinylpyrrolidone; By instant preserved prune powder, NaHCO
3, sweetener and polyvinylpyrrolidone alcoholic solution be mixed and made into alkali grain; Acid grain and alkali grain use the whole grain of 20 ~ 30 mesh sieve respectively, and are dried to water content <3 % by weight;
S12. sour grain and the alkali grain of getting drying mix with Macrogol 6000, put into tablet press machine and carry out compressing tablet, obtain preserved prune effervescent tablet.
10. preparation method according to claim 9, is characterized in that, the alcoholic solution of the polyvinylpyrrolidone (PVP) described in S11. is 75 % by weight ethanolic solutions containing 10 % by weight polyvinylpyrrolidones.
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