CN105707396A - Lime composition and preparation method thereof - Google Patents
Lime composition and preparation method thereof Download PDFInfo
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- 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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- green tangerine
- powder
- juice
- marc
- green
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- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- IKGXIBQEEMLURG-NVPNHPEKSA-N rutin Chemical compound O[C@@H]1[C@H](O)[C@@H](O)[C@H](C)O[C@H]1OC[C@@H]1[C@@H](O)[C@H](O)[C@@H](O)[C@H](OC=2C(C3=C(O)C=C(O)C=C3OC=2C=2C=C(O)C(O)=CC=2)=O)O1 IKGXIBQEEMLURG-NVPNHPEKSA-N 0.000 description 1
- HFHDHCJBZVLPGP-UHFFFAOYSA-N schardinger α-dextrin Chemical compound O1C(C(C2O)O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC(C(O)C2O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC2C(O)C(O)C1OC2CO HFHDHCJBZVLPGP-UHFFFAOYSA-N 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/48—Sweetmeats, 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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/0002—Processes of manufacture not relating to composition and compounding ingredients
- A23G3/0004—Processes specially adapted for manufacture or treatment of sweetmeats or confectionery
- A23G3/0006—Manufacture or treatment of liquids, pastes, creams, granules, shred or powder
- A23G3/0017—Transformation of a liquid, paste, cream, lump, powder, granule or shred into powder, granule or shred; Manufacture or treatment of powder
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/0002—Processes of manufacture not relating to composition and compounding ingredients
- A23G3/0004—Processes specially adapted for manufacture or treatment of sweetmeats or confectionery
- A23G3/0019—Shaping of liquid, paste, powder; Manufacture of moulded articles, e.g. modelling, moulding, calendering
- A23G3/0025—Processes 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
-
- 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
- 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
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.
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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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| CN102835713A (en) * | 2011-06-23 | 2012-12-26 | 浙江养生堂天然药物研究所有限公司 | Acerola juice powder and its preparation method |
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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 |
| CN115624124B (en) * | 2022-10-24 | 2024-03-01 | 海南省粮油科学研究所 | Nutritional solid beverage and preparation method thereof |
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