CN105707396A - Lime composition and preparation method thereof - Google Patents

Lime composition and preparation method thereof Download PDF

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Publication number
CN105707396A
CN105707396A CN201610209644.0A CN201610209644A CN105707396A CN 105707396 A CN105707396 A CN 105707396A CN 201610209644 A CN201610209644 A CN 201610209644A CN 105707396 A CN105707396 A CN 105707396A
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China
Prior art keywords
green tangerine
powder
juice
marc
green
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CN201610209644.0A
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Chinese (zh)
Inventor
潘成立
梁海燕
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HAINAN NANPAI Co Ltd
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HAINAN NANPAI Co Ltd
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Priority to CN201610209644.0A priority Critical patent/CN105707396A/en
Publication of CN105707396A publication Critical patent/CN105707396A/en
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    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23GCOCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/34Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
    • A23G3/36Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
    • A23G3/48Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23GCOCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/0002Processes of manufacture not relating to composition and compounding ingredients
    • A23G3/0004Processes specially adapted for manufacture or treatment of sweetmeats or confectionery
    • A23G3/0006Manufacture or treatment of liquids, pastes, creams, granules, shred or powder
    • A23G3/0017Transformation of a liquid, paste, cream, lump, powder, granule or shred into powder, granule or shred; Manufacture or treatment of powder
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23GCOCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/0002Processes of manufacture not relating to composition and compounding ingredients
    • A23G3/0004Processes specially adapted for manufacture or treatment of sweetmeats or confectionery
    • A23G3/0019Shaping of liquid, paste, powder; Manufacture of moulded articles, e.g. modelling, moulding, calendering
    • A23G3/0025Processes in which the material is shaped at least partially in a mould in the hollows of a surface, a drum, an endless band, or by a drop-by-drop casting or dispensing of the material on a surface, e.g. injection moulding, transfer moulding
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00Food compositions, function of food ingredients or processes for food or foodstuffs

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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Botany (AREA)
  • Inorganic Chemistry (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)

Abstract

The invention provides lime composition. The lime composition is prepared from 30-60 parts of lime powder by weight, 10-20 parts of lime pomace powder by weight, 1-5 parts of acerola cherry powder by weight, 5-10 parts of carrot powder by weight, 0.2-8 parts of a sweetening agent by weight, 0.5-5 parts of magnesium stearate by weight and 0.1-2 parts of polyethylene glycol 6000 by weight. The lime powder is prepared with a method as follows: limes are juiced after being pretreated, beta-cyclodextrin is added to lime juice, the mixture is stirred, ground, homogenized and filtered, maltodextrin is added to obtained filtrate, and lime powder is obtained through drying. The preparation technology of the lime powder adopts a cold treatment technology in the production process, vitamin C detection and tracking are performed on the lime powder, the decomposition amount of natural vitamin C is controlled below 5% in the processing process, and nutrients of the limes can be well reserved. The lime composition further comprises the acerola cherry powder and the lime pomace powder and has higher vitamin C content and dietary fiber content.

Description

A kind of green tangerine compositions and preparation method thereof
Technical field
The present invention relates to technical field of health care food, especially relate to a kind of green tangerine compositions and preparation thereof Method.
Background technology
Green tangerine, has another name called green tangerine, Fortunella hindsii, year Fructus Citri tangerinae, green Fructus Citri tangerinae, and people from Hainan is commonly called as Gongsun Fructus Citri tangerinae, Fructus Citri tangerinae son Or acid Fructus Citri tangerinae, people from Taiwan claims Fructus Fortunellae Margaritae, and Singaporean is then referred to as acid Citrus chachiensis Hort., is used for being acid Gan Shui and sells;For rue Xiang Ke Citrus race Fortunella, head is less, and one average at about 15 grams, in every 100 grams of sarcocarp Containing vitamin C 40~50 milligrams and multiple thing such as vitamin A, P and aromatic oil, carotenoid etc. Matter, has treatment ophthalmic, cough, asthma, hypertension, prevents the special efficacies such as arteriosclerosis.Remove Outside eating raw, Fructus Fortunellae Margaritae also can be processed into fruit juice, preserve, canned food, preserved fruit, fruit jam, fruit wine etc., uses King in the wide actually fruit on way.
The green tangerine powder prepared by green tangerine has and reduces phlegm, and quenches the thirst, helps digestion, and relieving alcoholic intoxication can strengthen machine Body cold tolerance, anti-cure cold, reduce the effects such as blood fat, be a kind of nutrition relatively horn of plenty, function Significantly tropical fruit (tree).The green tangerine powder Vitamin C content of the present invention reaches more than 0.05%, its Bitter taste is thin, and green tangerine local flavor is the strongest, is easily accepted by the people, is a kind of preferably food Product health product raw material.
Vitamin C is that a kind of people relatively early find and the water soluble vitamins of understanding, is to maintain normal human Metabolism and the essential material of physiological function.The main Wheat Protein of ascorbic physiological function, Promote connective tissue to be formed, detoxify, promote neurotransmitter and the synthesis of carnitine, promote that ferrum absorbs, carries High immunologic function, reduce arteriosclerosis, prevent and control inflammation.Vitamin C can pass through immunologic function Increase with the bacterial activity of Acute toxicity cell helps immune system fight virus and antibacterial to infect, Therefore vitamin C is closely related with human immune system.Vitamin C is divided into natural complex C and synthesis Vitamin C.Natural complex C is primarily present in the wholefoods such as fruit and vegerable, has higher biology and lives Property, it is easier to be absorbed by the body than synthetic vitamin C.And though synthetic vitamin C has raw with natural dimension The structure that element C is identical, but its biological activity is relatively low, and human body is difficult to absorb.
Prior art 201410404347.2 discloses about green tangerine powder and preparation technology thereof, is one Plant traditional fruit vegetable powder, but it use specific technique to cause Vitamin C content to decompose, Content is relatively low, belongs to the fruit vegetable powder product that comparison is traditional.And about containing green tangerine in prior art Also the basic demand simply focusing on the aspects such as color, smell and taste in the food of class, nutrition and functional poor.
Summary of the invention
In view of this, the technical problem to be solved in the present invention is to provide a kind of green tangerine compositions, this The green tangerine compositions Vitamin C content of bright offer is high.
The invention provides a kind of green tangerine compositions, including:
Described green tangerine powder is prepared in accordance with the following methods:
Squeezing the juice after green tangerine pretreatment, gained green tangerine juice adds beta-schardinger dextrin-stirring, colloid mill, all Matter, filtration, gained filtrate adds maltodextrin, is dried to obtain green tangerine powder.
Preferably, the addition of described beta-schardinger dextrin-is 0.05wt%~2wt% of green tangerine juice.
Preferably, the temperature of described addition beta-schardinger dextrin-stirring is 40~50 DEG C, and the time of described stirring is 20~40min.
Preferably, described green tangerine marc powder is prepared in accordance with the following methods:
Squeezing the juice after green tangerine pretreatment, obtain marc, add water colloid mill, and after heating, cooling obtains green tangerine Marc serosity;Gained green tangerine marc serosity adds pectase and cellulase and carries out enzymolysis processing, colloid mill, Obtain enzymolysis solution;Described enzymolysis solution adds beta-schardinger dextrin-stirring, adds maltodextrin stirring, is dried to obtain Green tangerine marc powder.
Preferably, described pectase is 0.5wt%~5wt% of green tangerine marc serosity;Described hydrolysis temperature Being 45~55 DEG C, enzymolysis time is 120~180min.
Preferably, described cellulase is 0.5wt%~5wt% of green tangerine marc serosity;Described enzymolysis temperature Degree is 50~60 DEG C, and enzymolysis time is 120~240min.
Preferably, the addition of described beta-schardinger dextrin-is the 1.5~2wt% of enzymolysis solution.
Preferably, described Malpighia glabra L. powder is prepared in accordance with the following methods:
Squeeze the juice after Acerola cherry fruit pretreatment, obtain Malpighia glabra L. juice;Malpighia glabra L. juice is concentrated into 15%~20%, obtain Malpighia glabra L. concentrated juice, add maltodextrin stirring, be dried to obtain Malpighia glabra L. powder.
The invention provides a kind of green tangerine pressed candy, including the green tangerine group described in technique scheme Compound.
The invention provides the preparation method of a kind of green tangerine pressed candy, including:
By the green tangerine powder of 30~60 weight portions, 10~20 green tangerine marc powder, 1~5 weight portions of weight portion Malpighia glabra L. powder, 5~10 Radix Dauci Sativae powder, 0.2~8 sweeting agent, 0.5~5 weight of weight portion of weight portion Part magnesium stearate, 0.1~2 the polyethylene glycol 6000 of weight portion sieve mixing, obtain mixture;
Mixture and dehydrated alcohol are mixed with and obtain soft material;
Soft material sieved, be dried, granulate, add binding agent mixing, tabletting obtains green tangerine pressed candy.
Compared with prior art, the invention provides a kind of green tangerine compositions, including: green tangerine powder 30~60 Weight portion;Green tangerine marc powder 10~20 weight portion;Malpighia glabra L. powder 1~5 weight portion;Radix Dauci Sativae powder 5~10 Weight portion;Sweeting agent 0.2~8 weight portion;Magnesium stearate 0.5~5 weight portion;Polyethylene glycol 6000 0.1~2 Weight portion;Described green tangerine powder is prepared in accordance with the following methods: squeeze the juice after green tangerine pretreatment, and gained is blue or green Fructus Fortunellae Margaritae juice adds beta-schardinger dextrin-stirring, colloid mill, homogenizing, filtration, and gained filtrate adds maltodextrin, It is dried to obtain green tangerine powder.The preparation technology of the green tangerine powder that the present invention provides the most all uses Cold treatment process, the present inventor carries out vitamin C detection and tracking to green tangerine powder, it is ensured that in processing During the decomposition amount of natural complex C control below 5%, it is possible to be effectively maintained the nutrition of green tangerine Material.And the green tangerine compositions of the present invention also includes Malpighia glabra L. powder and green tangerine marc powder, has The highest Vitamin C content and dietary fiber content, have toxin expelling, regulate the flow of vital energy, help digestion, antioxidative Effect.
Detailed description of the invention
The invention provides a kind of green tangerine compositions, including:
Described green tangerine powder is prepared in accordance with the following methods:
Squeezing the juice after green tangerine pretreatment, gained green tangerine juice adds beta-schardinger dextrin-stirring, colloid mill, all Matter, filtration, gained filtrate adds maltodextrin, is dried to obtain green tangerine powder.
The green tangerine compositions that the present invention provides includes the green tangerine powder of 30~60 weight portions, preferably 35~55 The green tangerine powder of weight portion, the green tangerine powder of more preferably 40~50 weight portions.
Green tangerine powder of the present invention is prepared in accordance with the following methods:
Squeezing the juice after green tangerine pretreatment, gained green tangerine juice adds beta-schardinger dextrin-stirring, colloid mill, all Matter, filtration, gained filtrate adds maltodextrin, is dried to obtain green tangerine powder.
In the present invention, described green tangerine pretreatment particularly as follows:
Green tangerine is added citric acid solution soak, wash standby.The concentration of described citric acid solution is preferred Being 0.4%~0.5%W/V, the addition of described citric acid solution is 1-5 times of green tangerine weight;Described leaching The bubble time is preferably 8~12min, more preferably 9~10min.
After pretreatment, green tangerine is squeezed the juice, obtain green tangerine juice and marc.
The present invention is not defined for the described mode squeezed the juice, the side of squeezing the juice well known to those skilled in the art Formula.
Green tangerine juice is added beta-schardinger dextrin-stirring, obtains serosity.
In the present invention, the addition of described beta-schardinger dextrin-is preferably the 0.05wt%~2 of green tangerine juice Wt%, more preferably 0.1wt%~1.5wt%.
In the present invention, the temperature of described addition beta-schardinger dextrin-stirring is preferably 40~50 DEG C, described stirring Time be preferably 20~40min.
The present invention adds beta-schardinger dextrin-can preferably carry out de-bitterness process, and does not destroy green tangerine Nutritional labeling.
By above-mentioned serosity colloid mill, homogenizing, filtration.
In the present invention, described colloid mill was preferably twice colloid mill;Described homogenizing is preferably with high pressure Homogenizer homogenizing.
The described screen cloth being filtered into 40~100 mesh filters.
After filtration, gained filtrate adds maltodextrin, stirring and dissolving, is dried to obtain green tangerine powder.
In the present invention, the addition of described maltodextrin is preferably 2~30wt% (DE values of described filtrate 6-20)。
Described being dried is preferably spray drying.The present invention is for the concrete mode being spray-dried and unit type It is not defined, mode well known to those skilled in the art.
The present invention is not defined for the concrete mode of described stirring, side well known to those skilled in the art Formula.
The green tangerine powder that the present invention is prepared by above-mentioned specific technique the most all have employed Cold treatment process, has been effectively maintained nutrient substance and function ingredients, and the present inventor is to green tangerine powder Carry out vitamin C detection and tracking, it is ensured that the decomposition amount of natural complex C controls in the course of processing Less than 5%, it is ensured that Vitamin C content is more than 0.05%.
The green tangerine compositions that the present invention provides includes the green tangerine marc powder of 10~20 weight portions, preferably wraps Include the green tangerine marc powder of 12~18 weight portions.
In the present invention, described green tangerine marc powder is prepared the most in accordance with the following methods:
Squeezing the juice after green tangerine pretreatment, obtain marc, add water colloid mill, and after heating, cooling obtains green tangerine Marc serosity;Gained green tangerine marc serosity adds pectase and cellulase and carries out enzymolysis processing, colloid mill, Obtain enzymolysis solution;Described enzymolysis solution adds beta-schardinger dextrin-stirring, adds maltodextrin stirring, is dried to obtain Green tangerine marc powder.
In the present invention, described green tangerine pretreatment particularly as follows:
Green tangerine is added citric acid solution soak, wash standby.The concentration of described citric acid solution is preferred Being 0.4%~0.5%W/V, the addition of described citric acid solution is 1-5 times of green tangerine weight;Described leaching The bubble time is preferably 8~12min, more preferably 9~10min.
After pretreatment, green tangerine is squeezed the juice, obtain green tangerine juice and marc.
Add water colloid mill by above-mentioned marc, and after heating, cooling obtains green tangerine marc serosity.
The Functionality, quality and appealing design that adds of described water elects 3~10 times of marc as.Described colloid mill was preferably twice colloid mill.
Described heating-up temperature is 95 DEG C~100 DEG C, and described heat time heating time is preferably 30~60min.
Lower the temperature and be preferably cooled to room temperature, i.e. 20~40 DEG C.
Obtain green tangerine marc serosity, add pectase and cellulase carries out enzymolysis processing, colloid mill, obtain To enzymolysis solution.
In the present invention, described pectase is preferably the 0.5%~5%wt of green tangerine marc serosity;Described enzyme Solving temperature and be preferably 45~55 DEG C, enzymolysis time is preferably 120~180min.
Described cellulase is preferably the 0.5%~5%wt of green tangerine marc serosity;Described hydrolysis temperature is preferred Being 50~60 DEG C, enzymolysis time is preferably 120~240min.
Lower the temperature after preferably heating after enzymolysis.Described heating-up temperature is preferably 95~105 DEG C, during described heating Between be 3~5min.Described cooling is preferably cooled to room temperature.
So that the green tangerine marc powder cellulose good stability for preparing of the present invention after above-mentioned enzymolysis And fiber content is high.
Described colloid mill was preferably twice colloid mill.
Described enzymolysis solution is added beta-schardinger dextrin-stirring, adds maltodextrin stirring, be dried to obtain green tangerine Marc powder.
In the present invention, the addition of described beta-schardinger dextrin-is preferably the 1.5-2%wt of enzymolysis solution, described in stir Mixing temperature and be preferably 40~50 DEG C, described mixing time is preferably 50~60min.
Processing through above-mentioned cyclodextrin and can preferably take off bitterness, the mouthfeel obtained is more preferably.
In the present invention, the addition of described maltodextrin is preferably the 10~30% of serosity quality, more preferably It is 12~28%.
The concrete mode of described stirring is not defined by the present invention, mode well known to those skilled in the art ?.Described being dried is preferably spray drying.
The green tangerine marc powder not only dietary fiber content that the present invention prepares is high and in good taste.
The green tangerine compositions that the present invention provides includes the Malpighia glabra L. powder of 1~5 weight portions, more preferably includes The Malpighia glabra L. powder of 2~4 weight portions.
In the present invention, described Malpighia glabra L. powder is prepared the most in accordance with the following methods:
Squeeze the juice after Acerola cherry fruit pretreatment, obtain Malpighia glabra L. juice;Malpighia glabra L. juice is concentrated into 15%~20%, obtain Malpighia glabra L. concentrated juice, add maltodextrin stirring, be dried to obtain Malpighia glabra L. powder.
First the present invention squeezes the juice after Acerola cherry fruit pretreatment, obtains Malpighia glabra L. juice.
In the present invention, described pretreatment is preferably washing.
The present invention is not defined for the described mode squeezed the juice, the side of squeezing the juice well known to those skilled in the art Formula.
Described squeeze the juice after be preferably filter, obtain clarification Malpighia glabra L. juice.
The present invention is not defined for the mode of described filtration, filtration side well known to those skilled in the art Formula.
Malpighia glabra L. juice is concentrated into 15%~20%, obtains Malpighia glabra L. concentrated juice.
The present invention is not defined for the mode of described concentration, concentration side well known to those skilled in the art Formula.
Described Malpighia glabra L. concentrated juice is added maltodextrin stirring, is dried to obtain Malpighia glabra L. powder.
The Functionality, quality and appealing design that adds of described maltodextrin elects the 10~30% of Malpighia glabra L. concentrated juice as, more preferably 15~25%.
Described being dried is preferably spray drying.
The Malpighia glabra L. powder that the present invention provides is to use natural Malpighia glabra L. to extract to obtain, natural complex C Content is high, can preferably antioxidation.
The green tangerine compositions that the present invention provides includes the Radix Dauci Sativae powder of 5~10 weight portions, preferably 6~9 weights The Radix Dauci Sativae powder of amount part.
In the present invention, described Radix Dauci Sativae powder is prepared the most in accordance with the following methods:
By pulling an oar after Radix Dauci Sativae pretreatment, obtain Radix Dauci Sativae serosity;Carrot paste sol is ground, sieves, Add maltodextrin stirring, be dried to obtain Radix Dauci Sativae powder.
First the present invention by pulling an oar after Radix Dauci Sativae pretreatment, obtains Radix Dauci Sativae serosity.
In the present invention, described pretreatment is preferably washing.
Described making beating is preferably the water making beating adding 2~6 volume multiples.The present invention is for the side of described making beating Formula is not defined, making beating mode well known to those skilled in the art.
Carrot paste sol is ground, sieves.
In the present invention, described colloid mill was preferably twice colloid mill.
Described 80 mesh sieves that sieved preferably.Described sieve is preferably shaking screen.
Described Radix Dauci Sativae serosity is added maltodextrin stirring, is dried to obtain Radix Dauci Sativae powder.
The Functionality, quality and appealing design that adds of described maltodextrin elects the 10~30% of Radix Dauci Sativae serosity as, more preferably 15~25%.
Described being dried is preferably spray drying.
The Radix Dauci Sativae powder that the present invention provides is natural Radix Dauci Sativae powder, well saves nutrition composition, special It is not bata-carotene.
The green tangerine compositions that the present invention provides includes the sweeting agent of 0.2~8 weight portions, preferably 0.5~7 weights The sweeting agent of amount part, the sweeting agent of more preferably 1~6 weight portions.
In the present invention, one during described sweeting agent is preferably selected from sucrose, maltose, aspartame or Several.
The green tangerine compositions that the present invention provides includes the magnesium stearate of 0.5~5 weight portions, preferably 0.8~4 The magnesium stearate of weight portion, the magnesium stearate of more preferably 1~3 weight portions.
The green tangerine compositions that the present invention provides includes the polyethylene glycol 6000 of 0.1~2 weight portions, is preferably The polyethylene glycol 6000 of 0.5~1.5 weight portions.
The preparation technology of the green tangerine powder that the present invention provides the most all have employed cold treatment process, The present inventor carries out vitamin C detection and tracking to green tangerine powder, it is ensured that in the course of processing, natural dimension is raw The decomposition amount of element C controls below 5%, it is possible to be effectively maintained the nutrient substance of green tangerine.And this Bright green tangerine compositions also includes Malpighia glabra L. powder and green tangerine marc powder, has the highest vitamin C Content and dietary fiber content, have toxin expelling, regulate the flow of vital energy, help digestion, antioxidative effect.
The invention provides a kind of green tangerine pressed candy, including the green tangerine group described in technique scheme Compound.
The invention provides the preparation method of a kind of green tangerine pressed candy, including:
By the green tangerine powder of 30~60 weight portions, 10~20 green tangerine marc powder, 1~5 weight portions of weight portion Malpighia glabra L. powder, 5~10 Radix Dauci Sativae powder, 0.2~8 sweeting agent, 0.5~5 weight of weight portion of weight portion Part magnesium stearate, 0.1~2 the polyethylene glycol 6000 of weight portion sieve mixing, obtain mixture;
Mixture and dehydrated alcohol are mixed with and obtain soft material;
Soft material sieved, be dried, granulate, add binding agent mixing, tabletting obtains green tangerine pressed candy.
The present invention first by the green tangerine powder of 30~60 weight portions, 10~20 weight portion green tangerine marc powder, The Malpighia glabra L. powder of 1~5 weight portions, 5~10 weight portion Radix Dauci Sativae powder, 0.2~8 weight portion sweeting agent, The magnesium stearate of 0.5~5 weight portions, 0.1~2 the polyethylene glycol 6000 of weight portion sieve mixing, mixed Thing.
In the present invention, for above-mentioned green tangerine powder, green tangerine marc powder, Malpighia glabra L. powder, Radix Dauci Sativae The component of powder, sweeting agent, magnesium stearate and polyethylene glycol 6000 and source have had and have more clearly described, Do not repeat them here.
Described 80 mesh sieves that sieved preferably.
Mixture and dehydrated alcohol are mixed with and obtain soft material.
The mass ratio of described dehydrated alcohol and mixture is preferably 0.5%-2%.
The mode that the preparation method of described soft material is well known to those skilled in the art, no longer limits at this.
Soft material sieved, be dried, granulate, add binding agent mixing, tabletting obtains green tangerine pressed candy.
First being sieved by soft material granulation, described screen cloth is preferably 30 eye mesh screens.
Being dried after granulation, described dry temperature is preferably 50~60 DEG C, and the described dry time is preferably 1~3h.
Preferably color can be made homogeneous with turning over materials in above-mentioned dry run.
In the present invention, dried granulate, preferably 30 eye mesh screen granulate.
Add binding agent mixing, tabletting obtains green tangerine pressed candy.
In the present invention, described binding agent is preferably polyethylene glycol 6000, and the addition of described binding agent is 0.5~1 weight portion.
The time of described mixing is 10~40min.
The pressure of described tabletting is preferably 3~5kg.The mode of described tabletting is well known to those skilled in the art Mode, is not defined at this.
In the present invention, it is preferred in the following ways the performance of the product prepared is measured:
Use the Vitamin C content in high effective liquid chromatography for measuring product;Concrete detection method is:
Instrument: high performance liquid chromatograph, UV-detector, chromatographic column: C18 post;
Testing conditions: flowing phase: the methanol solution of 0.1% oxalic acid;Column temperature: 25 DEG C;Detection wavelength 254nm, Flow velocity: 0.6mL/min.
GB/T5009.88-2008 is used to measure the dietary fiber content in product.
In order to further illustrate the present invention, the green tangerine compositions present invention provided below in conjunction with embodiment And preparation method thereof be described in detail.
Embodiment 1
By the green tangerine powder of 30g, the green tangerine marc powder of 20g part, the Malpighia glabra L. powder of 5g, 5g trailing plants recklessly The sweeting agent of Bu Fen, 0.2g, the magnesium stearate of 0.5g, the polyethylene glycol 6000 of 0.1g are crossed 80 mesh sieves and are mixed Even, obtain mixture;Feed the mixture into dehydrated alcohol to be mixed with and obtain soft material;Soft material is crossed 30 Mesh sieve, 50 DEG C of dry 3h granulate, add the mixing of 0.5g polyethylene glycol 6000,3kg tabletting obtains blue or green gold Fructus Citri tangerinae pressed candy, uses method of the present invention to survey dietary fiber content and Vitamin C content Fixed, result is: Vitamin C content is 0.14%, and dietary fiber content is 19.33%.
Embodiment 2
By the green tangerine powder of 50g, the green tangerine marc powder of 15g part, the Malpighia glabra L. powder of 2g, 7g trailing plants recklessly The sweeting agent of Bu Fen, 1g, the magnesium stearate of 2g, the polyethylene glycol 6000 of 1g cross 80 mesh sieve mixings, To mixture;Feed the mixture into dehydrated alcohol to be mixed with and obtain soft material;Soft material is crossed 30 mesh sieves, 60 DEG C of dry 1h granulate, add the mixing of 1.0g polyethylene glycol 6000, and 4kg tabletting obtains green tangerine tabletting Confection, uses method of the present invention to be measured dietary fiber content and Vitamin C content, knot Fruit is: Vitamin C content is 0.16%, and dietary fiber content is 14.02%.
Embodiment 3
By the green tangerine powder of 60g, the green tangerine marc powder of 10g part, the Malpighia glabra L. powder of 3g, 7g trailing plants recklessly The sweeting agent of Bu Fen, 2g, the magnesium stearate of 3g, the polyethylene glycol 6000 of 1.5g cross 80 mesh sieve mixings, Obtain mixture;Feed the mixture into dehydrated alcohol to be mixed with and obtain soft material;Soft material is crossed 30 mesh sieves, 55 DEG C of dry 2h granulate, add the mixing of 0.8g polyethylene glycol 6000, and 5kg tabletting obtains green tangerine tabletting Confection, uses method of the present invention to be measured dietary fiber content and Vitamin C content, knot Fruit is: Vitamin C content is 0.18%, and dietary fiber content is 12.44%.
The above is only the preferred embodiment of the present invention, it is noted that general for the art For logical technical staff, under the premise without departing from the principles of the invention, it is also possible to make some improvement and profit Decorations, these improvements and modifications also should be regarded as protection scope of the present invention.

Claims (10)

1. a green tangerine compositions, including:
Described green tangerine powder is prepared in accordance with the following methods:
Squeezing the juice after green tangerine pretreatment, gained green tangerine juice adds beta-schardinger dextrin-stirring, colloid mill, all Matter, filtration, gained filtrate adds maltodextrin, is dried to obtain green tangerine powder.
Green tangerine compositions the most according to claim 1, it is characterised in that described beta-schardinger dextrin- Addition is 0.05wt%~2wt% of green tangerine juice.
Green tangerine compositions the most according to claim 1, it is characterised in that described addition β-ring is stuck with paste The temperature of essence stirring is 40~50 DEG C, and the time of described stirring is 20~40min.
Green tangerine compositions the most according to claim 1, it is characterised in that described green tangerine marc Powder is prepared in accordance with the following methods:
Squeezing the juice after green tangerine pretreatment, obtain marc, add water colloid mill, and after heating, cooling obtains green tangerine Marc serosity;Gained green tangerine marc serosity adds pectase and cellulase and carries out enzymolysis processing, colloid mill, Obtain enzymolysis solution;Described enzymolysis solution adds beta-schardinger dextrin-stirring, adds maltodextrin stirring, is dried to obtain Green tangerine marc powder.
Green tangerine compositions the most according to claim 4, it is characterised in that described pectase is blue or green 0.5wt%~5wt% of Fructus Fortunellae Margaritae marc serosity;Described hydrolysis temperature is 45~55 DEG C, and enzymolysis time is 120~180min.
Green tangerine compositions the most according to claim 4, it is characterised in that described cellulase is 0.5wt%~5wt% of green tangerine marc serosity;Described hydrolysis temperature is 50~60 DEG C, and enzymolysis time is 120~240min.
Green tangerine compositions the most according to claim 4, it is characterised in that described beta-schardinger dextrin- Addition is the 1.5~2wt% of enzymolysis solution.
Green tangerine compositions the most according to claim 1, it is characterised in that described Malpighia glabra L. powder Prepare in accordance with the following methods:
Squeeze the juice after Acerola cherry fruit pretreatment, obtain Malpighia glabra L. juice;Malpighia glabra L. juice is concentrated into 15%~20%, obtain Malpighia glabra L. concentrated juice, add maltodextrin stirring, be dried to obtain Malpighia glabra L. powder.
9. a green tangerine pressed candy, it is characterised in that include described in claim 1~8 any one Green tangerine compositions.
10. a preparation method for green tangerine pressed candy, including:
By the green tangerine powder of 30~60 weight portions, 10~20 green tangerine marc powder, 1~5 weight portions of weight portion Malpighia glabra L. powder, 5~10 Radix Dauci Sativae powder, 0.2~8 sweeting agent, 0.5~5 weight of weight portion of weight portion Part magnesium stearate, 0.1~2 the polyethylene glycol 6000 of weight portion sieve mixing, obtain mixture;
Mixture and dehydrated alcohol are mixed with and obtain soft material;
Soft material sieved, be dried, granulate, add binding agent mixing, tabletting obtains green tangerine pressed candy.
CN201610209644.0A 2016-04-05 2016-04-05 Lime composition and preparation method thereof Pending CN105707396A (en)

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CN106417853A (en) * 2016-09-18 2017-02-22 天津北洋百川生物技术有限公司 Tablet candy with eyesight improving effect and preparation method thereof
CN111513272A (en) * 2020-05-29 2020-08-11 湖南省农产品加工研究所 Zero-additive compound nutritional fruit and vegetable buccal tablet and preparation method thereof
CN115624124A (en) * 2022-10-24 2023-01-20 海南省粮油科学研究所 Nutritional solid beverage and preparation method thereof

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Cited By (4)

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Publication number Priority date Publication date Assignee Title
CN106417853A (en) * 2016-09-18 2017-02-22 天津北洋百川生物技术有限公司 Tablet candy with eyesight improving effect and preparation method thereof
CN111513272A (en) * 2020-05-29 2020-08-11 湖南省农产品加工研究所 Zero-additive compound nutritional fruit and vegetable buccal tablet and preparation method thereof
CN115624124A (en) * 2022-10-24 2023-01-20 海南省粮油科学研究所 Nutritional solid beverage and preparation method thereof
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