Disclosure of Invention
The invention aims to overcome the defects of the prior art and provides a calcium fruit ferment and a ferment beverage for supplementing calcium and improving eyesight and a production method thereof.
The technical scheme of the invention is as follows: the calcium fruit ferment, the ferment beverage and the production method thereof have the functions of supplementing calcium and improving eyesight, and the calcium fruit ferment beverage takes the product in the production process of the calcium fruit ferment as the raw material; the calcium fruit ferment comprises the following raw materials: 1-30 parts of calcium fruit, 0-5 parts of medlar, 0-1 part of lutein, 0-1 part of taurine, 1-10 parts of honey, 1-10 parts of high fructose corn syrup, 0-1 part of stevioside and 0-3 parts of oligosaccharide; the production method of the calcium fruit ferment and the ferment beverage with the functions of supplementing calcium and improving eyesight comprises the following steps:
1) cleaning calcium fruit, removing core, preheating, pulping with 0-2 times of water, performing enzymolysis with pectinase and cellulase at 45-50 deg.C for 2 hr to obtain calcium fruit juice, standing, and separating partial supernatant (clarified juice) with the amount of 0-50% of the total amount of calcium fruit juice;
2) cleaning fructus Lycii, adding 5-10 times of water, rehydrating, pulping, and performing enzymolysis with pectinase and cellulase at 45-50 deg.C for 2 hr;
3) mixing the residual calcium fruit juice in the step 1) with the medlar juice, adjusting the concentration of the mixed pulp, and carrying out ultramicro treatment to adjust the content of soluble solids in the mixed pulp to 5-15%;
4) adding oligosaccharide into the slurry obtained in the step 3), sterilizing, cooling to 20-30 ℃, inoculating probiotics, and performing closed heat preservation fermentation;
5) stopping fermentation when pH value of the fermentation liquor reaches 3.0-4.0, and fermenting at room temperature for 0-30 days to obtain calcium fruit ferment stock solution;
6) adding lutein, taurine, stevioside, syrup, honey and a proper amount of water into the separated calcium fruit supernatant in the step 1), dissolving, sterilizing, and adding the dissolved lutein, taurine, stevioside, syrup, honey and a proper amount of water into the calcium fruit enzyme stock solution in the step 5) to obtain the calcium fruit enzyme with the functions of supplementing calcium and improving eyesight;
7) taking 1-30 parts of the calcium fruit ferment stock solution, separating 1-20 parts of the supernatant of the calcium fruit, 0.1-1 part of lutein, 0.1-1 part of taurine, 0.1-1 part of stevioside, 0.1-2 parts of oligosaccharide, a proper amount of honey, a proper amount of high fructose corn syrup, a proper amount of stabilizer and a proper amount of purified water, and preparing, homogenizing, degassing, sterilizing and filling to obtain the calcium fruit ferment beverage.
The calcium fruit ferment stock solution is filtered clear juice, and clear juice beverage can be produced.
The separated calcium fruit supernatant can be processed by gelatin, egg white powder or PVPP. The usage amount of gelatin or egg white powder is 50-100mg/L, and is not excessive, after dissolving, adding into the calcium fruit supernatant, stirring, standing for more than 10 hr, and filtering; the treatment amount of PVPP is 1-5%, the PVPP can be recycled after being soaked in water which is 20 times of the PVPP for swelling and then added into the supernatant of the calcium fruit to be uniformly stirred and kept stand for 1 hour for separation.
The calcium fruit juice is filtered after enzymolysis to obtain clear juice, and is fermented after being treated by PVPP.
The calcium fruit powder is prepared by concentrating and drying calcium fruit ferment stock solution.
The calcium fruit powder can also be prepared by concentrating and drying calcium fruit ferment.
The calcium fruit powder can also be prepared by cleaning calcium fruit, removing kernel, preheating, pulping, sterilizing, concentrating to obtain concentrated calcium fruit juice, inoculating probiotic bacteria, fermenting, adding xanthophyll, taurine and oligosaccharide, concentrating, and drying.
The calcium fruit powder can also be prepared by cleaning calcium fruit, removing kernel, preheating, pulping to obtain calcium fruit juice, sterilizing, inoculating probiotic bacteria, fermenting, adding xanthophyll, taurine and oligosaccharide, concentrating, and drying.
The calcium fruit powder can also be prepared by cleaning calcium fruit, removing core, preheating, pulping to obtain calcium fruit juice, concentrating, adding xanthophyll, taurine and oligosaccharide, and drying.
The calcium fruit powder can also be prepared by cleaning calcium fruit, removing kernel, preheating, drying, pulverizing, adding xanthophyll, taurine, and oligosaccharide, and mixing.
The calcium fruit pulp is prepared into mixed powder containing a large amount of lactic acid bacteria and metabolites thereof by component adjustment, sterilization, vacuum concentration, inoculation of lactic acid bacteria for fermentation and drying, belongs to a functional calcium fruit product, is rich in lactein, and can be used as a health food, a medicine or a food additive.
The drying adopts microwave drying, vacuum freeze drying, etc.
The calcium fruit ferment raw liquid or the calcium fruit ferment is concentrated by adopting low-temperature vacuum concentration, the drying temperature is not more than 50 ℃, and active ingredients in the treated materials are reserved to the maximum extent.
The probiotics are one or more of bifidobacterium adolescentis, bifidobacterium animalis (bifidobacterium lactis), bifidobacterium bifidum, bifidobacterium breve, bifidobacterium infantis, bifidobacterium longum, lactobacillus acidophilus, lactobacillus casei, lactobacillus crispatus, lactobacillus delbrueckii subspecies bulgaricus (lactobacillus bulgaricus), lactobacillus delbrueckii subspecies lactis, lactobacillus fermentum, lactobacillus gasseri, lactobacillus helveticus, lactobacillus johnsonii, lactobacillus paracasei, lactobacillus reuteri, lactobacillus rhamnosus, lactobacillus salivarius, streptococcus thermophilus, lactobacillus plantarum, lactobacillus paracasei, lactobacillus acidophilus, lactobacillus rhamnosus, lactobacillus acidophilus, lactobacillus mesenteroides, leuconostoc mesenteroides enterodermatum subspecies, kluyveromyces marxianus, pediococcus acidilactici and pediococcus pentosaceus.
A calcium fruit tablet is prepared from the above six calcium fruit powders; the calcium fruit tablet comprises an effervescent tablet, a chewable tablet and a buccal tablet; the six calcium fruit powders can also be processed into product forms such as granules, capsules and the like.
The oligosaccharide is one or more of xylooligosaccharide, fructooligosaccharide, isomaltooligosaccharide, galactooligosaccharide, stachyose, soybean oligosaccharide, raffinose, and maltooligosaccharide.
The soluble solid is adjusted by granulated sugar, high fructose syrup or honey.
In addition, fresh calcium fruits are cleaned, enzyme is inactivated or not inactivated, crushed, the fruit kernels are kept complete, pectinase and cellulase are added for heat preservation and enzymolysis, extrusion and stirring are continuously carried out in the process, 1-2 times of water is added when the enzymolysis is finished, the mixture is uniformly stirred and then stands for 30 minutes, other raw materials are added, the mixture is sterilized after mixing, microorganisms are inoculated for fermentation, and calcium fruit ferment raw juice can be separated after the fermentation is finished.
In addition, fresh calcium fruit is processed through cleaning, deactivating enzyme or not, squeezing to break fruit pulp, keeping fruit stone from breaking, adding sugar, stirring, naturally fermenting, and separating to obtain calcium fruit ferment raw juice.
Drying fresh calcium fruits, cleaning and rehydrating during enzyme production, extruding and rubbing under the condition of not damaging fruit stones, sterilizing, inoculating probiotics for fermentation, and centrifugally separating fermentation liquor to remove fruit stones to obtain the calcium fruit enzyme raw juice.
The soluble solid content of the calcium fruit ferment stock solution is adjusted to 50-70% by adding fructose syrup or honey, and the microbial activity is inhibited by high osmotic pressure and lactobacillin generated by lactobacillus, so that the calcium fruit ferment can be stored for a long time.
Wolfberry fruit is commonly called "eyesight improving" because it contains rich nutrients essential for eyes, such as carotene, zeaxanthin, baccatin, vitamin A1, B1, B2, C, etc., calcium and iron, and thus it is good at improving eyesight. The combined lutein and taurine has good eyesight improving function.
In the fermentation process of the probiotics, microorganisms promote the metabolism of raw materials to generate a large amount of primary and secondary metabolites such as amino acids, vitamins, organic acids, various enzymes, aromatic compounds, sugar alcohols, polyphenols, polysaccharides, small molecular peptides, a large amount of organic active ingredients such as oligosaccharides and the like, and a large amount of valuable factors having health care effect on human beings such as probiotic cells, superoxide dismutase (SOD), eicosapentaenoic acid (EPA), docosahexaenoic acid (DHA) and flavonoid compounds are also generated. The crabapple ferment generates a large amount of micromolecular functional components such as lactobacillin and the like in the lactobacillus fermentation process and a large amount of nutrition and functional components contained in the raw materials, and the beneficial components greatly promote the increment of intestinal beneficial flora and inhibit harmful bacteria, so that the generation of putrefactive substances and toxic substances is reduced, and the crabapple ferment has the functions of calcium supplement and eyesight improvement, and also has the functions of regulating the balance of intestinal flora, enhancing immunity, beautifying, promoting sleep and delaying senility.
The invention achieves the following effects:
the invention separates the zeaxanthin and esters thereof in the medlar raw material from the pulp fiber in a free state due to the raw material enzymolysis treatment and the biochemical reaction of multi-strain fermentation, thereby being beneficial to the better absorption of human bodies and having better eyesight improving function.
The invention is prepared by combining multiple strains for fermentation, generates a large amount of raw material metabolites, thallus autolysates and a large amount of thallus cells, and has an important effect on improving the immunity of organisms.
The raw materials of the invention contain rich soluble dietary fiber, simultaneously strengthen the content of oligosaccharide, contain a large amount of probiotics, lead the product to have good efficacies of regulating the bowel, relaxing bowels and removing vivotoxin, and can achieve the medical value and the health care functions of reducing fat, losing weight, expelling toxin, beautifying, preventing and treating colorectal cancer and heart disease after being eaten for a long time.
The invention contains rich calcium, phosphorus, potassium, magnesium, iron, zinc, vitamin C, B complex and other nutrient elements, and has important effect on maintaining normal functions of organism.
The invention also contains rich special components such as polyphenol, flavone, zeaxanthin, beta-carotene, polysaccharide and the like, and has positive effects on softening blood vessels, improving microcirculation, improving the oxidation resistance of organisms, delaying senility and relieving visual fatigue.
The ferment and the beverage of the invention both keep the fragrance of the calcium fruits and improve the taste and the function of the product.
The method solves the problems of low efficiency and large equipment investment in the prior art of calcium fruit stoning, and realizes the industrial production of the calcium fruit ferment.
The technical solution of the present invention is further illustrated by the following specific examples.
Detailed Description
Example 1
The calcium fruit enzyme with the functions of supplementing calcium and improving eyesight comprises the following raw materials: 30 parts of calcium fruit, 5 parts of medlar, 1 part of lutein, 1 part of taurine, 10 parts of honey, 10 parts of fructose syrup, 1 part of stevioside and 3 parts of xylo-oligosaccharide.
The production method of the calcium fruit ferment and the ferment beverage thereof with the functions of supplementing calcium and improving eyesight comprises the following steps:
1) cleaning calcium fruit, removing core, preheating, adding 2 times of water, pulping, performing enzymolysis with pectinase and cellulase at 45-50 deg.C for 2 hr to obtain calcium fruit juice, standing, and separating partial supernatant (clarified juice) with a content of 50% of total amount of calcium fruit juice;
2) cleaning fructus Lycii, adding 10 times of water, rehydrating, pulping, and performing enzymolysis with pectinase and cellulase at 45-50 deg.C for 2 hr;
3) mixing the residual calcium fruit juice in the step 1) with the medlar juice, adjusting the concentration of the mixed pulp, carrying out ultramicro treatment, and adjusting the content of soluble solids in the mixed pulp to 15% by using high fructose corn syrup;
4) adding oligosaccharide into the slurry obtained in the step 3), sterilizing, cooling to 30 ℃, inoculating probiotics, and performing closed heat preservation fermentation; the probiotics are Bifidobacterium infantis, Bifidobacterium longum, Lactobacillus delbrueckii subspecies lactis, Lactobacillus fermentum, Lactobacillus johnsonii, Lactobacillus salivarius, Lactobacillus acidophilus and Pediococcus acidilactici, and the total amount is one thousandth.
5) Stopping fermentation when the ph value of the fermentation liquor reaches 4.0, and fermenting for 30 days at room temperature to obtain a calcium fruit ferment stock solution;
6) adding lutein, taurine, stevioside, syrup, honey and a proper amount of water into the separated calcium fruit supernatant in the step 1), dissolving, sterilizing, and adding the dissolved lutein, taurine, stevioside, syrup, honey and a proper amount of water into the calcium fruit enzyme stock solution in the step 5) to obtain the calcium fruit enzyme with the functions of supplementing calcium and improving eyesight.
7) Taking 30 parts of calcium fruit ferment stock solution, and separating 20 parts of calcium fruit supernatant, 1 part of lutein, 1 part of taurine, 1 part of stevioside, 2 parts of xylo-oligosaccharide, a proper amount of honey, a proper amount of high fructose corn syrup, a proper amount of stabilizer and a proper amount of purified water; the calcium fruit ferment beverage with the functions of supplementing calcium and improving eyesight is prepared by blending, homogenizing, degassing, sterilizing and filling.
And filtering the calcium fruit ferment stock solution to produce the clear calcium fruit ferment and the clear calcium fruit ferment beverage.
And respectively concentrating the calcium fruit enzyme stock solution and the calcium fruit enzyme, and performing microwave drying to obtain calcium fruit powder.
Or cleaning calcium fruit, removing core, preheating, pulping, sterilizing, concentrating to obtain concentrated calcium fruit juice, inoculating above probiotics, fermenting, adding xanthophyll, taurine, and oligosaccharide, concentrating, and drying to obtain calcium fruit powder.
Or cleaning calcium fruit, removing core, preheating, pulping to obtain calcium fruit juice, sterilizing, inoculating above probiotics, fermenting, adding xanthophyll, taurine and oligosaccharide, concentrating, and microwave drying to obtain calcium fruit powder.
The calcium fruit tablets are respectively processed by the four calcium fruit powders, and comprise effervescent tablets, chewable tablets and buccal tablets.
The four calcium fruit powders can also be processed into products in the forms of granules, capsules and the like.
Example 2
The calcium fruit ferment with the functions of supplementing calcium and improving eyesight comprises the following raw materials: 1 part of calcium fruit, 0.5 part of medlar, 0.1 part of lutein, 0.2 part of taurine, 1 part of honey, 2 parts of high fructose corn syrup, 0.3 part of stevioside and 0.6 part of isomaltooligosaccharide.
The production method of the calcium fruit ferment and the ferment beverage with the functions of supplementing calcium and improving eyesight comprises the following steps:
1) cleaning calcium fruit, removing core, preheating, pulping, performing enzymolysis with pectinase and cellulase at 45-50 deg.C for 2 hr to obtain calcium fruit juice, standing, and separating partial supernatant (clarified juice) with a content of 20% of total amount of calcium fruit juice;
2) cleaning fructus Lycii, adding 5 times of water, rehydrating, pulping, and performing enzymolysis with pectinase and cellulase at 45-50 deg.C for 2 hr;
3) mixing the residual calcium fruit juice in the step 1) with the medlar juice, adjusting the concentration of the mixed pulp, carrying out ultramicro treatment, and adjusting the content of soluble solids in the mixed pulp to 5% by using honey;
4) adding isomaltooligosaccharide into the serous fluid obtained in the step 3), sterilizing, cooling to 20 ℃, inoculating probiotics for closed heat preservation fermentation, wherein the probiotics are bifidobacterium bifidum, bifidobacterium infantis, bifidobacterium longum, lactobacillus casei, lactobacillus helveticus, lactobacillus reuteri, lactobacillus rhamnosus, leuconostoc mesenteroides, pediococcus acidilactici and pediococcus pentosaceus, and the total dosage is four per thousand.
5) Stopping fermentation when the pH value of the fermentation liquor reaches 3.0, and fermenting for 0 day at room temperature to obtain a calcium fruit ferment stock solution;
6) adding lutein, taurine, stevioside, syrup, honey and a proper amount of water into the separated calcium fruit supernatant in the step 1), dissolving, sterilizing, and adding the dissolved components into the calcium fruit ferment stock solution in the step 5) to obtain the calcium fruit ferment with the functions of calcium supplement and eyesight improvement.
7) Taking 1 part of the calcium fruit ferment stock solution, and separating 1 part of the separated calcium fruit supernatant, 1 part of lutein, 1 part of taurine, 1 part of stevioside, 2 parts of isomaltooligosaccharide, a proper amount of honey, a proper amount of high fructose syrup, a proper amount of stabilizer and a proper amount of purified water; the calcium fruit ferment beverage with the functions of supplementing calcium and improving eyesight is prepared by blending, homogenizing, degassing, sterilizing and filling.
And filtering the calcium fruit ferment raw liquid to produce the clear calcium fruit ferment beverage.
Adding 80mg/L gelatin or egg white powder solution into the separated calcium fruit supernatant, stirring, standing for more than 10 hr, and filtering.
The calcium fruit enzyme stock solution and the calcium fruit enzyme are respectively concentrated and freeze-dried in vacuum to form calcium fruit powder, and the calcium fruit enzyme stock solution and the calcium fruit enzyme are both concentrated in vacuum at low temperature, the temperature is not more than 50 ℃, and active ingredients in the treated materials are retained to the maximum extent.
Or cleaning calcium fruit, removing core, preheating, pulping, sterilizing, concentrating to obtain concentrated calcium fruit juice, inoculating above probiotics, fermenting, adding xanthophyll, taurine, and oligosaccharide, concentrating, and drying to obtain calcium fruit powder.
Or cleaning calcium fruit, removing core, preheating, pulping to obtain calcium fruit juice, sterilizing, inoculating above probiotics, fermenting, adding xanthophyll, taurine and oligosaccharide, concentrating, and microwave drying to obtain calcium fruit powder.
The calcium fruit tablets are respectively processed by the four calcium fruit powders, and comprise effervescent tablets, chewable tablets and buccal tablets.
The four calcium fruit powders can also be processed into products in the forms of granules, capsules and the like.
Example 3
The calcium fruit enzyme with the functions of supplementing calcium and improving eyesight comprises the following raw materials: 30 parts of calcium fruit, 0 part of medlar, 0 part of lutein, 0 part of taurine, 2 parts of honey, 2 parts of fructose-glucose syrup, 0 part of stevioside and 0 part of xylo-oligosaccharide.
The production method of the calcium fruit ferment and the ferment beverage with the functions of supplementing calcium and improving eyesight comprises the following steps:
1) cleaning calcium fruit, removing core, preheating, adding 1.5 times of water, pulping, performing enzymolysis with pectinase and cellulase at 45-50 deg.C for 2 hr to obtain calcium fruit juice, standing, and separating supernatant (clarified juice) 50% of the total amount of calcium fruit juice;
2) performing ultramicro treatment on the residual calcium fruit juice, adjusting the concentration of the pulp, and adjusting the content of soluble solids of the juice to 15% by using high fructose corn syrup;
3) sterilizing the fruit juice, cooling to 30 ℃, inoculating probiotics, and performing closed heat preservation fermentation; the probiotics are Bifidobacterium adolescentis, Lactobacillus gasseri, Lactobacillus helveticus, Lactobacillus johnsonii, Lactobacillus paracasei, Lactobacillus rhamnosus, Lactobacillus acidophilus and Leuconostoc mesenteroides subspecies, and the total dosage is five per thousand.
4) Stopping fermentation when the pH value of the fermentation liquor reaches 4.0, and fermenting at room temperature for 20 days to obtain a calcium fruit ferment stock solution;
5) adding syrup, honey and a proper amount of water into the separated calcium fruit supernatant in the step 1), dissolving, sterilizing, and adding the calcium fruit ferment raw liquid in the step 4) to obtain the calcium fruit ferment with the functions of supplementing calcium and improving eyesight.
6) Taking 30 parts of calcium fruit ferment stock solution, and separating 10 parts of calcium fruit supernatant, 1 part of lutein, 1 part of taurine, 1 part of stevioside, 2 parts of xylo-oligosaccharide, a proper amount of honey, a proper amount of high fructose corn syrup, a proper amount of stabilizer and a proper amount of purified water; the calcium fruit ferment beverage with the functions of supplementing calcium and improving eyesight is prepared by blending, homogenizing, degassing, sterilizing and filling.
And filtering the calcium fruit enzyme stock solution to produce the clear calcium fruit enzyme and the clear calcium fruit enzyme beverage.
The calcium fruit ferment stock solution and the calcium fruit ferment are respectively concentrated and dried in vacuum to form calcium fruit powder, and the calcium fruit ferment stock solution and the calcium fruit ferment concentrate are both subjected to low-temperature vacuum concentration, the temperature is not higher than 50 ℃, and active ingredients in the treated materials are reserved to the maximum extent.
Or cleaning calcium fruit, removing core, preheating, pulping, sterilizing, concentrating to obtain concentrated calcium fruit juice, inoculating the above probiotics, fermenting, adding xanthophyll, taurine and oligosaccharide, concentrating, and drying to obtain calcium fruit powder.
Or cleaning calcium fruit, removing core, preheating, pulping to obtain calcium fruit juice, sterilizing, inoculating above probiotics, fermenting, adding xanthophyll, taurine and oligosaccharide, concentrating, and microwave drying to obtain calcium fruit powder.
The calcium fruit tablets are respectively processed by the four calcium fruit powders and comprise effervescent tablets, chewable tablets and buccal tablets.
The four calcium fruit powders can also be processed into products in the forms of granules, capsules and the like.
Example 4
The calcium fruit enzyme with the functions of supplementing calcium and improving eyesight comprises the following raw materials: 20 parts of calcium fruit, 2 parts of medlar, 0.2 part of lutein, 0.3 part of taurine, 2 parts of honey, 1 part of high fructose syrup, 0.1 part of stevioside and 0.4 part of fructo-oligosaccharide;
the production method of the calcium fruit ferment and the ferment beverage with the functions of supplementing calcium and improving eyesight comprises the following steps:
1) cleaning calcium fruit, removing core, preheating, adding 1 times of water, pulping, performing enzymolysis with pectinase and cellulase at 45-50 deg.C for 2 hr to obtain calcium fruit juice, and standing;
2) cleaning fructus Lycii, adding 8 times of water, rehydrating, pulping, and performing enzymolysis with pectinase and cellulase at 45-50 deg.C for 2 hr;
3) mixing the calcium fruit juice and the medlar juice obtained in the step 1), adjusting the concentration of the mixed pulp, carrying out ultramicro treatment, and adjusting the content of soluble solids in the mixed pulp to 10% by using high fructose corn syrup;
4) adding fructo-oligosaccharide into the serous fluid obtained in the step 3), sterilizing, cooling to 25 ℃, inoculating probiotics for closed heat preservation fermentation, wherein the probiotics are bifidobacterium bifidum, bifidobacterium infantis, lactobacillus crispatus, lactobacillus fermentum, lactobacillus johnsonii, lactobacillus rhamnosus, lactobacillus salivarius, lactobacillus paracasei, lactobacillus rhamnosus and lactobacillus acidophilus, and the total dosage is two thousandth.
5) Stopping fermentation when the pH value of the fermentation liquor reaches 3.5, and fermenting at room temperature for 15 days to obtain a calcium fruit ferment stock solution;
6) adding lutein, taurine, stevioside, syrup, honey and a proper amount of water into the separated calcium fruit supernatant in the step 1), dissolving, sterilizing, and adding the dissolved lutein, taurine, stevioside, syrup, honey and a proper amount of water into the calcium fruit enzyme stock solution in the step 5) to obtain the calcium fruit enzyme with the functions of supplementing calcium and improving eyesight.
7) Taking 10 parts of calcium fruit ferment stock solution, 1 part of lutein, 1 part of taurine, 1 part of stevioside, 2 parts of fructo-oligosaccharide, a proper amount of honey, a proper amount of fructose-glucose syrup, a proper amount of stabilizer and a proper amount of purified water; the calcium fruit ferment beverage with the functions of supplementing calcium and improving eyesight is prepared by blending, homogenizing, degassing, sterilizing and filling.
The clear ferment beverage can be produced after the calcium fruit ferment raw liquid is filtered.
The calcium fruit enzyme stock solution and the calcium fruit enzyme are respectively concentrated and dried in vacuum to form calcium fruit powder, and the calcium fruit enzyme stock solution and the calcium fruit enzyme are both concentrated in vacuum at low temperature, the temperature is not more than 50 ℃, and active ingredients in the treated materials are reserved to the maximum extent.
Or cleaning calcium fruit, removing core, preheating, pulping, sterilizing, concentrating to obtain concentrated calcium fruit juice, inoculating above probiotics, fermenting, adding xanthophyll, taurine, and oligosaccharide, concentrating, and drying to obtain calcium fruit powder.
Or cleaning calcium fruit, removing core, preheating, pulping to obtain calcium fruit juice, sterilizing, inoculating above probiotics, fermenting, adding xanthophyll, taurine and oligosaccharide, concentrating, and microwave drying to obtain calcium fruit powder.
The calcium fruit tablets are respectively processed by the four calcium fruit powders and comprise effervescent tablets, chewable tablets and buccal tablets.
The four calcium fruit powders can also be processed into products in the forms of granules, capsules and the like.
Example 5
The calcium fruit enzyme with the functions of supplementing calcium and improving eyesight comprises the following raw materials: 5 parts of calcium fruit, 2 parts of medlar, 0.2 part of lutein, 0.3 part of taurine, 2 parts of honey, 1 part of fructose-glucose syrup, 0.1 part of stevioside and 0.4 part of fructo-oligosaccharide;
the production method of the calcium fruit ferment and the ferment beverage with the functions of supplementing calcium and improving eyesight comprises the following steps:
1) cleaning calcium fruit, removing core, preheating, adding 1 time of water, pulping, performing enzymolysis with pectinase and cellulase at 45-50 deg.C for 2 hr to obtain calcium fruit juice, standing, filtering to obtain clear calcium fruit juice, treating with 3% PVPP for 1 hr, and filtering;
2) cleaning fructus Lycii, adding 8 times of water, rehydrating, pulping, and performing enzymolysis with pectinase and cellulase at 45-50 deg.C for 2 hr;
3) mixing the calcium fruit juice and the medlar juice obtained in the step 1), adjusting the concentration of the mixed pulp, carrying out ultramicro treatment, and adjusting the content of soluble solids in the mixed pulp to 10% by using high fructose corn syrup;
4) adding fructo-oligosaccharide into the slurry obtained in the step 3), sterilizing, cooling to 25 ℃, inoculating probiotics for closed heat preservation fermentation, wherein the probiotics are bifidobacterium animalis (bifidobacterium lactis), bifidobacterium breve, lactobacillus delbrueckii subsp.
5) Stopping fermentation when the pH value of the fermentation liquor reaches 3.5, and fermenting at room temperature for 15 days to obtain a calcium fruit ferment stock solution;
6) adding lutein, taurine, stevioside, syrup, honey and a proper amount of water into the separated calcium fruit supernatant in the step 1), dissolving, sterilizing, and adding the dissolved lutein, taurine, stevioside, syrup, honey and a proper amount of water into the calcium fruit enzyme stock solution in the step 5) to obtain the calcium fruit enzyme with the functions of supplementing calcium and improving eyesight.
7) Taking 15 parts of a calcium fruit enzyme stock solution, 5 parts of a calcium fruit clarified juice, 1 part of lutein, 1 part of taurine, 1 part of stevioside, 2 parts of fructo-oligosaccharide, a proper amount of honey, a proper amount of high fructose corn syrup, a proper amount of a stabilizer and a proper amount of purified water; the calcium fruit ferment beverage with the functions of supplementing calcium and improving eyesight is prepared by blending, homogenizing, degassing, sterilizing and filling.
The calcium fruit enzyme stock solution and the calcium fruit enzyme are respectively concentrated and dried in vacuum to form calcium fruit powder, and the calcium fruit enzyme stock solution and the calcium fruit enzyme are both concentrated in vacuum at low temperature, the temperature is not more than 50 ℃, and active ingredients in the treated materials are reserved to the maximum extent.
Or cleaning calcium fruit, removing core, preheating, pulping, sterilizing, concentrating to obtain concentrated calcium fruit juice, inoculating above probiotics, fermenting, adding xanthophyll, taurine, and oligosaccharide, concentrating, and drying to obtain calcium fruit powder.
Or cleaning calcium fruit, removing core, preheating, pulping to obtain calcium fruit juice, sterilizing, inoculating above probiotics, fermenting, adding xanthophyll, taurine and oligosaccharide, concentrating, and microwave drying to obtain calcium fruit powder.
The calcium fruit tablets are respectively processed by the four calcium fruit powders and comprise effervescent tablets, chewable tablets and buccal tablets.
The four calcium fruit powders can also be processed into products in the forms of granules, capsules and the like.
Example 6
The calcium fruit enzyme with the functions of supplementing calcium and improving eyesight comprises the following raw materials: 15 parts of calcium fruit, 2 parts of medlar, 0.15 part of lutein, 0.25 part of taurine, 1 part of honey, 2 parts of high fructose corn syrup, 0.3 part of stevioside and 0.6 part of galacto-oligosaccharide.
The production method of the calcium fruit ferment and the ferment beverage with the functions of supplementing calcium and improving eyesight comprises the following steps:
1) cleaning calcium fruit, removing core, preheating, adding 2 times of water, pulping, performing enzymolysis with pectinase and cellulase at 45-50 deg.C for 2 hr to obtain calcium fruit juice, standing, and separating partial supernatant (clarified juice) with a content of 20% of total weight of calcium fruit juice;
2) cleaning fructus Lycii, adding 5 times of water, rehydrating, pulping, and performing enzymolysis with pectinase and cellulase at 45-50 deg.C for 2 hr;
3) mixing the residual calcium fruit juice in the step 1) with the medlar juice, adjusting the concentration of the mixed pulp, carrying out ultramicro treatment, and adjusting the content of soluble solids in the mixed pulp to 5% by using honey;
4) adding galacto-oligosaccharide into the slurry obtained in the step 3), sterilizing, cooling to 20 ℃, inoculating probiotics for closed heat preservation fermentation, wherein the probiotics are bifidobacterium adolescentis, lactobacillus casei, lactobacillus fermentum, lactobacillus gasseri, streptococcus thermophilus and pediococcus pentosaceus, and the strains are used in equal proportion, and the total dosage is one thousandth.
5) Stopping fermentation when the pH value of the fermentation liquor reaches 3.0, and fermenting at room temperature for 15 days to obtain a calcium fruit ferment stock solution;
6) adding galacto-oligosaccharide, lutein, taurine, stevioside, syrup, honey and a proper amount of water into the separated calcium fruit supernatant in the step 1), dissolving, sterilizing, and adding the calcium fruit ferment raw liquid in the step 5) to obtain the calcium fruit ferment with the functions of supplementing calcium and improving eyesight.
7) Taking 10 parts of a calcium fruit ferment stock solution, and separating 5 parts of a calcium fruit supernatant, 1 part of lutein, 1 part of taurine, 1 part of stevioside, 2 parts of isomaltooligosaccharide, a proper amount of honey, a proper amount of high fructose syrup, a proper amount of a stabilizer and a proper amount of purified water; the calcium fruit ferment beverage with the functions of supplementing calcium and improving eyesight is prepared by blending, homogenizing, degassing, sterilizing and filling.
The clear calcium fruit ferment beverage can be produced after the calcium fruit ferment raw liquid is filtered.
Soaking 4% PVPP in 20 times of water for swelling, adding into the separated supernatant of the calcium fruit, stirring, standing for 1 hr, separating, filtering, and blending the beverage, wherein the PVPP can be recycled.
The calcium fruit enzyme stock solution and the calcium fruit enzyme are respectively concentrated and dried in vacuum to form calcium fruit powder, and the calcium fruit enzyme stock solution and the calcium fruit enzyme are both concentrated in vacuum at low temperature, the temperature is not more than 50 ℃, and active ingredients in the treated materials are reserved to the maximum extent.
Or cleaning calcium fruit, removing core, preheating, pulping, sterilizing, concentrating to obtain concentrated calcium fruit juice, inoculating above probiotics, fermenting, adding xanthophyll, taurine, and oligosaccharide, concentrating, and drying to obtain calcium fruit powder.
Or cleaning calcium fruit, removing core, preheating, pulping to obtain calcium fruit juice, sterilizing, inoculating above probiotics, fermenting, adding xanthophyll, taurine and oligosaccharide, concentrating, and microwave drying to obtain calcium fruit powder.
The calcium fruit tablets are respectively processed by the four calcium fruit powders, and comprise effervescent tablets, chewable tablets and buccal tablets.
The four calcium fruit powders can also be processed into products in the forms of granules, capsules and the like.
Example 7
The calcium fruit enzyme with the functions of supplementing calcium and improving eyesight comprises the following raw materials: 10 parts of calcium fruit, 1 part of medlar, 0.15 part of lutein, 0.15 part of taurine, 1 part of honey, 2 parts of high fructose corn syrup, 0.3 part of stevioside and 0.6 part of soybean oligosaccharide.
The production method of the calcium fruit ferment and the ferment beverage with the functions of supplementing calcium and improving eyesight comprises the following steps:
1) cleaning calcium fruit, removing core, preheating, pulping, performing enzymolysis with pectinase and cellulase at 45-50 deg.C for 2 hr to obtain calcium fruit juice, standing, and separating partial supernatant (clarified juice) with a content of 20% of total amount of calcium fruit juice;
2) cleaning fructus Lycii, adding 5 times of water, rehydrating, pulping, and performing enzymolysis with pectinase and cellulase at 45-50 deg.C for 2 hr;
3) mixing the residual calcium fruit juice in the step 1) with the medlar juice, adjusting the concentration of the mixed pulp, carrying out ultramicro treatment, and adjusting the content of soluble solids in the mixed pulp to 5% by using honey;
4) adding soybean oligosaccharide into the slurry obtained in the step 3), sterilizing, cooling to 20 ℃, inoculating probiotics for closed heat preservation fermentation, wherein the probiotics are bifidobacterium longum, lactobacillus casei, lactobacillus crispatus, lactobacillus paracasei, streptococcus thermophilus, lactobacillus plantarum, lactobacillus paracasei, leuconostoc mesenteroides, pediococcus acidilactici and pediococcus pentosaceus, and the strains are used in equal proportion, and the total dosage is two thousandth.
5) Stopping fermentation when the pH value of the fermentation liquor reaches 3.0, and fermenting at room temperature for 10 days to obtain a calcium fruit ferment stock solution;
6) adding lutein, taurine, stevioside, syrup and honey into the separated calcium fruit supernatant in the step 1), dissolving, sterilizing, and adding the dissolved materials into the calcium fruit enzyme stock solution in the step 5) to enable the content of soluble solids to reach 58%, thereby obtaining the calcium fruit enzyme with the functions of supplementing calcium and improving eyesight.
7) Taking 10 parts of calcium fruit ferment stock solution, and separating 5 parts of calcium fruit supernatant, 1 part of lutein, 1 part of taurine, 1 part of stevioside, 2 parts of soybean oligosaccharide, a proper amount of honey, a proper amount of high fructose corn syrup, a proper amount of stabilizer and a proper amount of purified water; the calcium fruit ferment beverage with the functions of supplementing calcium and improving eyesight is prepared by blending, homogenizing, degassing, sterilizing and filling.
The clear calcium fruit ferment beverage can be produced after the calcium fruit ferment raw liquid is filtered.
Soaking 4% PVPP in 20 times of water for swelling, adding into the separated supernatant of the calcium fruit, stirring, standing for 1 hr, separating, filtering, and blending the beverage, wherein the PVPP can be recycled.
The calcium fruit enzyme stock solution and the calcium fruit enzyme are respectively concentrated and dried in vacuum to form calcium fruit powder, and the calcium fruit enzyme stock solution and the calcium fruit enzyme are both concentrated in vacuum at low temperature, the temperature is not more than 50 ℃, and active ingredients in the treated materials are reserved to the maximum extent.
Or cleaning calcium fruit, removing core, preheating, pulping, sterilizing, concentrating to obtain concentrated calcium fruit juice, inoculating above probiotics, fermenting, adding xanthophyll, taurine, and oligosaccharide, concentrating, and drying to obtain calcium fruit powder.
Or cleaning calcium fruit, removing core, preheating, pulping to obtain calcium fruit juice, sterilizing, inoculating above probiotics, fermenting, adding xanthophyll, taurine and oligosaccharide, concentrating, and microwave drying to obtain calcium fruit powder.
The calcium fruit tablets are respectively processed by the four calcium fruit powders, and comprise effervescent tablets, chewable tablets and buccal tablets.
The four calcium fruit powders can also be processed into products in the forms of granules, capsules and the like.
Example 8
The calcium fruit enzyme with the functions of supplementing calcium and improving eyesight comprises the following raw materials: 15 parts of calcium fruit, 2 parts of medlar, 0.5 part of lutein, 0.6 part of taurine, 1 part of honey, 2 parts of fructose-glucose syrup, 0.4 part of stevioside and 0.5 part of xylo-oligosaccharide.
The production method of the calcium fruit ferment and the ferment beverage with the functions of supplementing calcium and improving eyesight comprises the following steps:
1) cleaning fresh calcium fruit, inactivating enzyme or not, crushing, keeping kernel intact, adding pectase and cellulase, performing enzymolysis under heat preservation, continuously squeezing and stirring, adding 1-2 times of water when enzymolysis is finished, stirring, standing, and separating partial supernatant (clarified juice) with amount of 20% of total amount of calcium fruit juice;
2) cleaning fructus Lycii, adding 5 times of water, rehydrating, pulping, and performing enzymolysis with pectinase and cellulase at 45-50 deg.C for 2 hr;
3) mixing the residual calcium fruit juice in the step 1) with the medlar juice, adjusting the concentration of the mixed pulp, and adjusting the content of soluble solids in the mixed pulp to 5% by using honey;
4) adding xylo-oligosaccharide into the slurry obtained in the step 3), sterilizing, cooling to 20 ℃, inoculating probiotics for closed heat preservation fermentation, wherein the probiotics are bifidobacterium longum, lactobacillus casei, lactobacillus crispatus, lactobacillus paracasei, streptococcus thermophilus, lactobacillus plantarum, lactobacillus paracasei, leuconostoc mesenteroides, pediococcus acidilactici and pediococcus pentosaceus, and the strains are used in equal proportion, and the total dosage is two thousandth.
5) Stopping fermentation when pH value of the fermentation liquor reaches 3.0, and separating and removing residues after 20 days of fermentation at room temperature to obtain calcium fruit ferment stock solution;
6) adding lutein, taurine, stevioside, syrup and honey into the separated calcium fruit supernatant in the step 1), dissolving, sterilizing, and adding the dissolved components into the calcium fruit ferment stock solution in the step 5) to ensure that the content of soluble solids reaches 56 percent, thereby obtaining the calcium fruit ferment with the functions of calcium supplement and eyesight improvement.
7) Taking 10 parts of calcium fruit ferment stock solution, and separating 5 parts of calcium fruit supernatant, 1 part of lutein, 1 part of taurine, 1 part of stevioside, 2 parts of xylo-oligosaccharide, a proper amount of honey, a proper amount of high fructose corn syrup, a proper amount of stabilizer and a proper amount of purified water; the calcium fruit ferment beverage with the functions of supplementing calcium and improving eyesight is prepared by blending, homogenizing, degassing, sterilizing and filling.
And filtering the calcium fruit ferment raw liquid to produce the clear calcium fruit ferment beverage.
Soaking 4% PVPP in 20 times of water for swelling, adding into the separated supernatant of fructus Pruni Calophylli, stirring, standing for 1 hr, separating, and filtering for blending beverage, wherein the PVPP can be recycled.
The calcium fruit ferment stock solution and the calcium fruit ferment are respectively concentrated and frozen in vacuum to form calcium fruit powder, and the calcium fruit ferment stock solution and the calcium fruit ferment are both concentrated in vacuum at low temperature, the temperature is not more than 50 ℃, and active ingredients in the treated materials are reserved to the maximum extent.
Or cleaning calcium fruit, removing core, preheating, pulping, sterilizing, concentrating to obtain concentrated calcium fruit juice, inoculating above probiotics, fermenting, adding xanthophyll, taurine, and oligosaccharide, concentrating, and drying to obtain calcium fruit powder.
Or cleaning calcium fruit, removing core, preheating, pulping to obtain calcium fruit juice, sterilizing, inoculating above probiotics, fermenting, adding xanthophyll, taurine and oligosaccharide, concentrating, and microwave drying to obtain calcium fruit powder.
The calcium fruit tablets are respectively processed by the four calcium fruit powders, and comprise effervescent tablets, chewable tablets and buccal tablets.
The four calcium fruit powders can also be processed into products in the forms of granules, capsules and the like.
Example 9
The calcium fruit ferment with the functions of supplementing calcium and improving eyesight comprises the following raw materials: 10 parts of calcium fruit, 1 part of medlar, 0.1 part of lutein, 0.4 part of taurine, 1 part of honey, 2 parts of fructose-glucose syrup, 0.3 part of stevioside and 0.3 part of xylo-oligosaccharide.
The production method of the calcium fruit ferment and the ferment beverage with the functions of supplementing calcium and improving eyesight comprises the following steps:
1) cleaning fresh calcium fruit, inactivating enzyme or not, crushing, and keeping kernel intact;
2) after cleaning the medlar, adding 5 times of water for rehydration;
3) mixing the crushed calcium fruits and the rehydrated medlar, adding honey and high fructose corn syrup, uniformly stirring, and naturally fermenting for 180 days and 360 days;
4) separating and removing residues after fermentation to obtain a calcium fruit ferment stock solution;
5) and adding the dissolved lutein, taurine, stevioside and xylo-oligosaccharide into the calcium fruit enzyme stock solution, and adding syrup or honey to ensure that the content of soluble solid reaches 60 percent, thereby obtaining the calcium fruit enzyme with the functions of supplementing calcium and improving eyesight.
7) Taking 10 parts of calcium fruit ferment stock solution, 1 part of lutein, 1 part of taurine, 1 part of stevioside, 1 part of xylo-oligosaccharide, a proper amount of honey, a proper amount of fructose-glucose syrup, a proper amount of stabilizer and a proper amount of purified water; the calcium fruit ferment beverage with the functions of supplementing calcium and improving eyesight is prepared by blending, homogenizing, degassing, sterilizing and filling.
The clear calcium fruit ferment beverage can be produced after the calcium fruit ferment raw liquid is filtered.
The calcium fruit enzyme stock solution and the calcium fruit enzyme are respectively concentrated and freeze-dried in vacuum to form calcium fruit powder, and the calcium fruit enzyme stock solution and the calcium fruit enzyme are both concentrated in vacuum at low temperature, the temperature is not more than 50 ℃, and active ingredients in the treated materials are retained to the maximum extent.
Or cleaning calcium fruit, removing core, preheating, pulping, sterilizing, concentrating to obtain concentrated calcium fruit juice, inoculating above probiotics, fermenting, adding xanthophyll, taurine, and oligosaccharide, concentrating, and drying to obtain calcium fruit powder.
Or cleaning calcium fruit, removing core, preheating, pulping to obtain calcium fruit juice, sterilizing, inoculating above probiotics, fermenting, adding xanthophyll, taurine and oligosaccharide, concentrating, and microwave drying to obtain calcium fruit powder.
The calcium fruit tablets are respectively processed by the four calcium fruit powders, and comprise effervescent tablets, chewable tablets and buccal tablets.
The four calcium fruit powders can also be processed into products in the forms of granules, capsules and the like.
Example 10
The calcium fruit ferment with the functions of supplementing calcium and improving eyesight comprises the following raw materials: 15 parts of calcium fruit, 2 parts of medlar, 0.5 part of lutein, 0.6 part of taurine, 1 part of honey, 2 parts of fructose-glucose syrup, 0.4 part of stevioside and 0.5 part of xylo-oligosaccharide.
The production method of the calcium fruit ferment and the ferment beverage with the functions of supplementing calcium and improving eyesight comprises the following steps:
1) cleaning dried calcium fruits, rehydrating, crushing, keeping kernel intact, adding pectinase and cellulase for enzymolysis under heat preservation, continuously extruding and stirring, adding 1-2 times of water when enzymolysis is finished, stirring uniformly, and standing;
2) cleaning fructus Lycii, adding 5 times of water, rehydrating, pulping, and performing enzymolysis with pectinase and cellulase at 45-50 deg.C for 2 hr;
3) mixing the calcium fruit pulp obtained in the step 1) with the medlar juice, adjusting the concentration of the mixed pulp, and adjusting the content of soluble solids in the mixed pulp to 5% by using honey;
4) adding xylo-oligosaccharide into the slurry obtained in the step 3), sterilizing, cooling to 20 ℃, inoculating probiotics for closed heat preservation fermentation, wherein the probiotics are bifidobacterium longum, lactobacillus casei, lactobacillus crispatus, lactobacillus paracasei, streptococcus thermophilus, lactobacillus plantarum, lactobacillus paracasei, leuconostoc mesenteroides, pediococcus acidilactici and pediococcus pentosaceus, and the strains are used in equal proportion, and the total dosage is two thousandth.
5) Stopping fermentation when pH value of the fermentation liquor reaches 3.0, and separating and removing residues after 20 days of fermentation at room temperature to obtain calcium fruit ferment stock solution;
6) and adding sterilized lutein, taurine, stevioside, syrup and honey into the calcium fruit enzyme stock solution to enable the content of soluble solids to reach 64 percent, thus obtaining the calcium fruit enzyme with the functions of supplementing calcium and improving eyesight.
7) Taking 10 parts of calcium fruit ferment stock solution, 1 part of lutein, 1 part of taurine, 1 part of stevioside, 2 parts of xylo-oligosaccharide, a proper amount of honey, a proper amount of fructose-glucose syrup, a proper amount of stabilizer and a proper amount of purified water; the calcium fruit ferment beverage with the functions of supplementing calcium and improving eyesight is prepared by blending, homogenizing, degassing, sterilizing and filling.
And filtering the calcium fruit ferment raw liquid to produce the clear calcium fruit ferment beverage.
The calcium fruit enzyme stock solution and the calcium fruit enzyme are respectively concentrated and freeze-dried in vacuum to form calcium fruit powder, and the calcium fruit enzyme stock solution and the calcium fruit enzyme are both concentrated in vacuum at low temperature, the temperature is not more than 50 ℃, and active ingredients in the treated materials are retained to the maximum extent.
Or cleaning calcium fruit, removing core, preheating, pulping, sterilizing, concentrating to obtain concentrated calcium fruit juice, inoculating above probiotics, fermenting, adding xanthophyll, taurine, and oligosaccharide, concentrating, and drying to obtain calcium fruit powder.
Or cleaning calcium fruit, removing core, preheating, pulping to obtain calcium fruit juice, sterilizing, inoculating above probiotics, fermenting, adding xanthophyll, taurine and oligosaccharide, concentrating, and microwave drying to obtain calcium fruit powder.
The calcium fruit tablets are respectively processed by the four calcium fruit powders, and comprise effervescent tablets, chewable tablets and buccal tablets.
The four calcium fruit powders can also be processed into products in the forms of granules, capsules and the like.
Example 11
The calcium fruit powder with the functions of supplementing calcium and improving eyesight comprises the following raw materials: 15 parts of calcium fruit, 2 parts of medlar, 0.5 part of lutein, 0.6 part of taurine, 1 part of honey, 2 parts of high fructose corn syrup, 0.4 part of stevioside and 0.5 part of oligosaccharide.
The production method of the calcium fruit powder with the functions of supplementing calcium and improving eyesight comprises the following steps:
1) cleaning calcium fruit, removing core, crushing, and pulping;
2) cleaning fructus Lycii, adding 5 times of water, rehydrating, and pulping;
3) mixing the calcium fruit pulp and fructus Lycii juice, performing enzymolysis with pectinase and cellulase at 45-50 deg.C for 2 hr, vacuum concentrating, adding Mel, high fructose syrup, xanthophyll, taurine, and oligosaccharide, and sterilizing;
4) sterilizing, cooling to 30 ℃, inoculating probiotics for closed heat preservation and fermentation, wherein the probiotics are bifidobacterium longum, lactobacillus casei, lactobacillus crispatus, lactobacillus paracasei, streptococcus thermophilus, lactobacillus plantarum, leuconostoc mesenteroides subspecies intestinalis, pediococcus acidilactici and pediococcus pentosaceus, and the strains are used in equal proportion, and the total dosage is five per thousand;
5) stopping fermentation when the pH value of the fermentation liquor reaches 3.8, adding stevioside, and vacuum drying or vacuum freeze drying to obtain calcium fruit powder;
6) the calcium fruit tablet is processed by the calcium fruit powder, and comprises an effervescent tablet, a chewable tablet and a buccal tablet;
7) the calcium fruit powder can also be processed into granule, capsule, etc.
Example 12
The calcium fruit powder with the functions of supplementing calcium and improving eyesight comprises the following raw materials: 15 parts of calcium fruit, 2 parts of medlar, 0.5 part of lutein, 0.6 part of taurine, 1 part of honey, 0.4 part of stevioside and 0.5 part of oligosaccharide.
The production method of the calcium fruit powder with the functions of supplementing calcium and improving eyesight comprises the following steps:
1) cleaning calcium fruit, removing core, crushing, and pulping;
2) cleaning fructus Lycii, adding 5 times of water, rehydrating, and pulping;
3) mixing the calcium fruit pulp and fructus Lycii pulp, adding Mel, xanthophyll, taurine, oligosaccharide, and stevioside, and vacuum drying or vacuum freeze drying to obtain calcium fruit powder;
4) the calcium fruit tablet is processed by the calcium fruit powder, and comprises an effervescent tablet, a chewable tablet and a buccal tablet;
5) the calcium fruit powder can also be processed into granule, capsule, etc.
Example 13
The calcium fruit powder with the functions of supplementing calcium and improving eyesight comprises the following raw materials: 15 parts of calcium fruit, 2 parts of medlar, 0.5 part of lutein, 0.6 part of taurine, 1 part of granulated sugar powder, 0.4 part of stevioside and 0.5 part of oligosaccharide.
The production method of the calcium fruit powder with the functions of supplementing calcium and improving eyesight comprises the following steps:
1) cleaning calcium fruit, removing core, crushing, and pulping;
2) cleaning fructus Lycii, adding 5 times of water, rehydrating, and pulping;
3) mixing the calcium fruit pulp and fructus Lycii pulp, vacuum drying or vacuum freeze drying, adding granulated sugar powder, xanthophyll, taurine, oligosaccharide, and steviosin, and mixing to obtain calcium fruit powder;
4) the calcium fruit tablet is processed by the calcium fruit powder, and comprises an effervescent tablet, a chewable tablet and a buccal tablet;
5) the calcium fruit powder can also be processed into granule, capsule, etc.
The above embodiments are only used for further illustrating the technical solutions of the present invention and are not limited thereto, and the present invention is not limited to the embodiments, and any simple modifications, substitutions, equivalent changes and modifications made to the above embodiments according to the technical spirit of the present invention fall within the protective scope of the technical solutions of the present invention.