CN106360659A - Chinese wolfberry fruit and white fungus chewable tablets and production technology thereof - Google Patents
Chinese wolfberry fruit and white fungus chewable tablets and production technology thereof Download PDFInfo
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- CN106360659A CN106360659A CN201610748155.2A CN201610748155A CN106360659A CN 106360659 A CN106360659 A CN 106360659A CN 201610748155 A CN201610748155 A CN 201610748155A CN 106360659 A CN106360659 A CN 106360659A
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- Prior art keywords
- tremella
- fructus lycii
- production technology
- chewable tablet
- extraction
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- 239000007910 chewable tablet Substances 0.000 title claims abstract description 48
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 31
- 235000015468 Lycium chinense Nutrition 0.000 title claims abstract description 18
- 235000013399 edible fruits Nutrition 0.000 title claims abstract description 8
- 241000233866 Fungi Species 0.000 title abstract 5
- 244000241872 Lycium chinense Species 0.000 title abstract 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 46
- 239000003826 tablet Substances 0.000 claims abstract description 25
- 239000000080 wetting agent Substances 0.000 claims abstract description 17
- 235000013336 milk Nutrition 0.000 claims abstract description 15
- 239000008267 milk Substances 0.000 claims abstract description 15
- 210000004080 milk Anatomy 0.000 claims abstract description 15
- 239000000843 powder Substances 0.000 claims abstract description 13
- 239000000945 filler Substances 0.000 claims abstract description 12
- 239000002994 raw material Substances 0.000 claims abstract description 9
- 241001506047 Tremella Species 0.000 claims description 105
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 57
- 229940068682 chewable tablet Drugs 0.000 claims description 43
- 238000000605 extraction Methods 0.000 claims description 34
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 31
- 238000010009 beating Methods 0.000 claims description 25
- 239000000203 mixture Substances 0.000 claims description 22
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical group CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 20
- 238000001816 cooling Methods 0.000 claims description 20
- 239000000463 material Substances 0.000 claims description 20
- 229930006000 Sucrose Natural products 0.000 claims description 17
- 239000005720 sucrose Substances 0.000 claims description 17
- 238000007654 immersion Methods 0.000 claims description 16
- 244000241838 Lycium barbarum Species 0.000 claims description 15
- 235000015459 Lycium barbarum Nutrition 0.000 claims description 15
- 150000001875 compounds Chemical class 0.000 claims description 15
- 238000001035 drying Methods 0.000 claims description 15
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 14
- 238000002156 mixing Methods 0.000 claims description 12
- FBPFZTCFMRRESA-KVTDHHQDSA-N D-Mannitol Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-KVTDHHQDSA-N 0.000 claims description 10
- 229930195725 Mannitol Natural products 0.000 claims description 10
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 claims description 10
- 238000001914 filtration Methods 0.000 claims description 10
- HQKMJHAJHXVSDF-UHFFFAOYSA-L magnesium stearate Chemical compound [Mg+2].CCCCCCCCCCCCCCCCCC([O-])=O.CCCCCCCCCCCCCCCCCC([O-])=O HQKMJHAJHXVSDF-UHFFFAOYSA-L 0.000 claims description 10
- 239000000594 mannitol Substances 0.000 claims description 10
- 235000010355 mannitol Nutrition 0.000 claims description 10
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 claims description 10
- 238000000638 solvent extraction Methods 0.000 claims description 10
- 238000003756 stirring Methods 0.000 claims description 10
- 239000000811 xylitol Substances 0.000 claims description 10
- 235000010447 xylitol Nutrition 0.000 claims description 10
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 claims description 10
- 229960002675 xylitol Drugs 0.000 claims description 10
- CIWBSHSKHKDKBQ-DUZGATOHSA-N D-isoascorbic acid Chemical compound OC[C@@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-DUZGATOHSA-N 0.000 claims description 6
- 239000000284 extract Substances 0.000 claims description 6
- 239000008187 granular material Substances 0.000 claims description 6
- 239000000047 product Substances 0.000 claims description 6
- 235000010352 sodium erythorbate Nutrition 0.000 claims description 6
- 238000003556 assay Methods 0.000 claims description 5
- 239000000706 filtrate Substances 0.000 claims description 5
- 235000019359 magnesium stearate Nutrition 0.000 claims description 5
- 239000012528 membrane Substances 0.000 claims description 5
- 238000005070 sampling Methods 0.000 claims description 5
- 239000007779 soft material Substances 0.000 claims description 5
- 238000009455 aseptic packaging Methods 0.000 claims description 4
- 238000000034 method Methods 0.000 claims description 4
- 229910001220 stainless steel Inorganic materials 0.000 claims description 4
- 239000010935 stainless steel Substances 0.000 claims description 4
- GDSOZVZXVXTJMI-SNAWJCMRSA-N (e)-1-methylbut-1-ene-1,2,4-tricarboxylic acid Chemical compound OC(=O)C(/C)=C(C(O)=O)\CCC(O)=O GDSOZVZXVXTJMI-SNAWJCMRSA-N 0.000 claims description 3
- 235000019640 taste Nutrition 0.000 abstract description 7
- 239000000796 flavoring agent Substances 0.000 abstract description 3
- 239000003205 fragrance Substances 0.000 abstract description 3
- 235000019634 flavors Nutrition 0.000 abstract description 2
- 238000002791 soaking Methods 0.000 abstract description 2
- 235000013355 food flavoring agent Nutrition 0.000 abstract 1
- 150000004676 glycans Chemical class 0.000 description 6
- 229920001282 polysaccharide Polymers 0.000 description 6
- 239000005017 polysaccharide Substances 0.000 description 6
- 239000003795 chemical substances by application Substances 0.000 description 5
- BQCADISMDOOEFD-UHFFFAOYSA-N Silver Chemical compound [Ag] BQCADISMDOOEFD-UHFFFAOYSA-N 0.000 description 4
- 229910052709 silver Inorganic materials 0.000 description 4
- 239000004332 silver Substances 0.000 description 4
- 244000298697 Actinidia deliciosa Species 0.000 description 3
- 235000009436 Actinidia deliciosa Nutrition 0.000 description 3
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 3
- 244000269722 Thea sinensis Species 0.000 description 3
- 230000000873 masking effect Effects 0.000 description 3
- 125000000185 sucrose group Chemical group 0.000 description 3
- 229960005070 ascorbic acid Drugs 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 239000008280 blood Substances 0.000 description 2
- 210000004369 blood Anatomy 0.000 description 2
- RYYVLZVUVIJVGH-UHFFFAOYSA-N caffeine Chemical compound CN1C(=O)N(C)C(=O)C2=C1N=CN2C RYYVLZVUVIJVGH-UHFFFAOYSA-N 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 238000001125 extrusion Methods 0.000 description 2
- OVBPIULPVIDEAO-LBPRGKRZSA-N folic acid Chemical compound C=1N=C2NC(N)=NC(=O)C2=NC=1CNC1=CC=C(C(=O)N[C@@H](CCC(O)=O)C(O)=O)C=C1 OVBPIULPVIDEAO-LBPRGKRZSA-N 0.000 description 2
- 238000004108 freeze drying Methods 0.000 description 2
- 235000009569 green tea Nutrition 0.000 description 2
- 239000008518 lycium barbarum polysaccharide Substances 0.000 description 2
- 239000011573 trace mineral Substances 0.000 description 2
- 235000013619 trace mineral Nutrition 0.000 description 2
- 229940088594 vitamin Drugs 0.000 description 2
- 239000011782 vitamin Substances 0.000 description 2
- 235000013343 vitamin Nutrition 0.000 description 2
- 229930003231 vitamin Natural products 0.000 description 2
- 150000003722 vitamin derivatives Chemical class 0.000 description 2
- 235000009434 Actinidia chinensis Nutrition 0.000 description 1
- 206010003210 Arteriosclerosis Diseases 0.000 description 1
- 240000006063 Averrhoa carambola Species 0.000 description 1
- 235000010082 Averrhoa carambola Nutrition 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- LPHGQDQBBGAPDZ-UHFFFAOYSA-N Isocaffeine Natural products CN1C(=O)N(C)C(=O)C2=C1N(C)C=N2 LPHGQDQBBGAPDZ-UHFFFAOYSA-N 0.000 description 1
- 241000282553 Macaca Species 0.000 description 1
- OVBPIULPVIDEAO-UHFFFAOYSA-N N-Pteroyl-L-glutaminsaeure Natural products C=1N=C2NC(N)=NC(=O)C2=NC=1CNC1=CC=C(C(=O)NC(CCC(O)=O)C(O)=O)C=C1 OVBPIULPVIDEAO-UHFFFAOYSA-N 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- 235000003143 Panax notoginseng Nutrition 0.000 description 1
- 241000180649 Panax notoginseng Species 0.000 description 1
- 241001494479 Pecora Species 0.000 description 1
- 229910000831 Steel Inorganic materials 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 235000001014 amino acid Nutrition 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000003110 anti-inflammatory effect Effects 0.000 description 1
- 230000000259 anti-tumor effect Effects 0.000 description 1
- 208000011775 arteriosclerosis disease Diseases 0.000 description 1
- 235000010323 ascorbic acid Nutrition 0.000 description 1
- 239000011668 ascorbic acid Substances 0.000 description 1
- 229960003237 betaine Drugs 0.000 description 1
- 210000001124 body fluid Anatomy 0.000 description 1
- 239000010839 body fluid Substances 0.000 description 1
- 210000004556 brain Anatomy 0.000 description 1
- 229960001948 caffeine Drugs 0.000 description 1
- VJEONQKOZGKCAK-UHFFFAOYSA-N caffeine Natural products CN1C(=O)N(C)C(=O)C2=C1C=CN2C VJEONQKOZGKCAK-UHFFFAOYSA-N 0.000 description 1
- 230000001055 chewing effect Effects 0.000 description 1
- 235000021551 crystal sugar Nutrition 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 230000004438 eyesight Effects 0.000 description 1
- 229960000304 folic acid Drugs 0.000 description 1
- 235000019152 folic acid Nutrition 0.000 description 1
- 239000011724 folic acid Substances 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 238000007710 freezing Methods 0.000 description 1
- 230000008014 freezing Effects 0.000 description 1
- 235000021022 fresh fruits Nutrition 0.000 description 1
- KWIUHFFTVRNATP-UHFFFAOYSA-N glycine betaine Chemical compound C[N+](C)(C)CC([O-])=O KWIUHFFTVRNATP-UHFFFAOYSA-N 0.000 description 1
- 241000411851 herbal medicine Species 0.000 description 1
- 230000002519 immonomodulatory effect Effects 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 210000003734 kidney Anatomy 0.000 description 1
- 238000002386 leaching Methods 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 210000004072 lung Anatomy 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 230000003169 placental effect Effects 0.000 description 1
- 150000008442 polyphenolic compounds Chemical class 0.000 description 1
- 235000013824 polyphenols Nutrition 0.000 description 1
- 238000004080 punching Methods 0.000 description 1
- 230000000717 retained effect Effects 0.000 description 1
- 239000010959 steel Substances 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 230000001629 suppression Effects 0.000 description 1
- 239000006068 taste-masking agent Substances 0.000 description 1
- 235000013616 tea Nutrition 0.000 description 1
- 229940045997 vitamin a Drugs 0.000 description 1
Classifications
-
- 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
Abstract
The present invention discloses Chinese wolfberry fruit and white fungus chewable tablets and a production technology thereof. When a soaking is conducted, sugar water is added at the same time. The production technology can improve the maturity of the white fungus and improves the foundation for the production of the chewable tablets. The mixed raw materials also include milk powder, a filling agent and a flavoring agent, so that the produced chewable tablets have milk fragrant tastes and the prepared tablets are clean and beautiful. By choosing a wetting agent and controlling the concentration, the pressed tablets are smooth and complete on surfaces and moderate in hardness. The produced Chinese wolfberry fruit and white fungus chewable tablets by the production technology have the advantages of being smooth on the surface and free of cracks, having delicate flavor of the white fungus and milk fragrance, and being great in market potentials and broad in prospects.
Description
Technical field
The invention belongs to food production field, it is more particularly related to a kind of Fructus Lycii Tremella chewable tablet and its life
Production. art.
Background technology
Fructus Lycii contains abundant lycium barbarum polysaccharide, glycine betaine, trace element, have " lung moistening, liver heat removing, nourishing kidney, QI invigorating, qi-restoratives labor,
The functions such as wind-dispelling, improving eyesight ", the lycium barbarum polysaccharide containing has the work(such as antitumor, defying age, blood fat reducing, resisting fatigue, immunomodulating
Effect.Tremella contains abundant tremella polysaccharide, aminoacid, trace element, has the functions such as nourishing YIN and invigorating YANG, nourishing the stomach to promote the production of body fluid, heart tonifying and brain strengthening,
The tremella polysaccharide containing has blood fat reducing, prevents the work(such as arteriosclerosis, enhancing human body immunity function, slow down aging, suppression tumor
Effect.Therefore, exploitation Fructus Lycii tremella health drink has wide market prospect.
Cn201310591796.8 discloses a kind of production method of green tea chewable tablet it is therefore intended that being effectively retained green tea
Compositions such as tea polyphenols, caffeine, vitamin, and make very convenient edible chewable tablet, especially have sterilizing oral, antiinflammatory,
Strong tooth and effect of fresh breath, but there is the bad shortcoming of chewing mouthfeel.
Cn201410614327.8 discloses a kind of manufacture method of kiwifruit chewable tablet, comprises the steps: (1) macaque
Fructus Persicae chewable tablet is made up of by weight ratio following raw material: 15～55 parts of Radix Polygoni Multiflori Preparata, 12～52 parts of Fructus Schisandrae Chinensis, Radix Notoginseng 13～53
Part, 11～51 parts of vitamin c powder, 12～52 parts of vitamin a powder, 13～53 parts of vitamin e powder, Folic Acid powder 14～54
Part, 15～55 parts of sheep placental extract powder, 16～56 parts of Kiwi fresh fruit and 60～120 parts of crystal sugar；(2) prepare Chinese herbal medicine mixed liquor a；
(3) prepare carambola juice nutrient mixed liquor b；(4) pelletize；(5) drying, granulate；(6) always mix；(7) tabletting, packaging, obtain
Kiwifruit chewable tablet finished product, but there is the not high shortcoming of tablet fineness.
Content of the invention
Problem to be solved by this invention is to provide a kind of Fructus Lycii Tremella chewable tablet and its production technology.
To achieve these goals, the technical scheme that the present invention takes is:
A kind of Fructus Lycii Tremella chewable tablet, described Fructus Lycii Tremella chewable tablet quality composition include:
Tremella 10-20 part；
Water 40-60 part；
Citric acid 0.5-1.5 part；
Arabo-ascorbic acid 0.2-0.6 part；
Fructus Lycii 5-15 part；
Wetting agent 1-3 part；
A kind of production technology of Fructus Lycii Tremella chewable tablet comprises the steps:
(1) Tremella pretreatment
Use clean water Tremella 4-8min first, then Tremella is added and be positioned over immersion 1-2h in hot water, use rustless steel
The knife excision ear base of a fruit drains, and the temperature of described hot water is 50-60 DEG C；
(2) Tremella making beating
Then the Tremella after draining is positioned in the pot for solvent extraction fill extraction water and extracts 10-20min, then Tremella and leaching
Water lift is sent into beater making beating and is filtered, and obtains tremella juice, and the temperature of described extraction water is 80-100 DEG C；
(3) Fructus Lycii pretreatment
By clear water clean after Fructus Lycii be placed in pot for solvent extraction, be subsequently added into 8-10 times of filter water, and add citric acid with
Arabo-ascorbic acid is extracted, and the temperature of described extraction is 50-70 DEG C, and the time of described extraction is 10-30min；
(4) Fructus Lycii making beating
Fructus Lycii after extraction is sent into beater and carries out making beating filtration, then filtering residue is carried out second extraction, making beating, mistake
Filter, and will filtrate merge twice, obtain wolfberry juice；
(5) pre-cooling
The tremella juice being obtained and wolfberry juice are respectively placed in pre-cooling in cryogenic refrigerator, pre-cooling 8-12h does after vacuum freezing
10-14h is dried in dry machine；
(6) pulverize
Then by dried for pre-cooling tremella juice and wolfberry juice micronizing respectively, then cross 100 mesh standard sieves, form silver
Ear material and Fructus Lycii material, standby；
(7) mix
Tremella material and Fructus Lycii material are weighed in proportion, is then stirred mixing in blender, forms compound；
(8) pelletize
Then add wetting agent in compound to be in harmonious proportion, make soft material, then cross in the wet grain of 16 mesh sieve series；
(9) it is dried
Then wet grain is dried in electric drying oven with forced convection, every 10min stirs once, forms siccative, described drying
Time is 1-3h；
(10) granulate, tabletting
Siccative is crossed 20 mesh standard sieves, and adds the magnesium stearate of its weight 0.5-1.5% to mix, then pass through single punching
Piece machine tabletting, forms tablet；
(11) sterilize and pack
Tablet is irradiated under uviol lamp 20-40min, every 10min stirs once, then passes through compound membrane bag no bacterium bag
Dress, forms tremella polysaccharide chewable tablet finished product；
(12) check
Sampling is tested, and is dispatched from the factory after the assay was approved.
Preferably, add the sucrose solution of 20-40% while immersion in described step (1).
Preferably, after soaking in described step (1), Tremella is added the cacl of 0.15-0.21%2Calcification 5-15min.
Preferably, in described step (7), the raw material of mixing also includes milk powder, filler and correctivess.
Preferably, the composition of described filler is xylitol and Mannitol, and the composition of described correctivess is sucrose and Fructus Citri Limoniae
Acid.
Preferably, the ratio of described xylitol, Mannitol, sucrose and citric acid is 15:10:10:0.5-25:20:20:
1.5.
Preferably, in described step (8), wetting agent is ethanol solution, and the concentration of described ethanol solution is 20-50%.
Preferably, after being dried in described step (9), the moisture of siccative controls in 1-5%.
Preferably, the time irradiated under uviol lamp in described step (11) is 20-40min.
Beneficial effect: the invention provides a kind of production technology of Fructus Lycii Tremella chewable tablet, add while described immersion
Sucrose solution, can improve the Maturity of Tremella, be that the production of chewable tablet improves basis, the raw material of described mixing also includes milk powder, fills out
Fill agent and correctivess, the chewable tablet produced can be made to have milk taste, and the tablet made is bright and clean attractive in appearance, described moistening
The selection of agent and the control of concentration, can make the tablet surface of extrusion smooth, complete, neither too hard, nor too soft.Using this kind of production work
It is smooth that the Fructus Lycii Tremella chewable tablet that skill is produced has a tablet surface, flawless and have Tremella fragrant and milk
The advantage of taste, market potential is huge, has a extensive future.
Specific embodiment
Embodiment 1:
A kind of Fructus Lycii Tremella chewable tablet, described Fructus Lycii Tremella chewable tablet quality composition include:
10 parts of Tremella；
40 parts of water；
0.5 part of citric acid；
0.2 part of arabo-ascorbic acid；
5 parts of Fructus Lycii；
1 part of wetting agent；
Its production technology comprises the steps:
(1) Tremella pretreatment
Use clean water Tremella 4min first, then Tremella is added and be positioned over immersion 1h in hot water, add while immersion
Enter 20% sucrose solution, after immersion, Tremella is added 0.15% cacl2Calcification 5min, then with the excision ear base of a fruit drip of stainless steel knife
Dry, the temperature of described hot water is 50 DEG C；
(2) Tremella making beating
Then the Tremella after draining is positioned in the pot for solvent extraction fill extraction water and extracts 10min, then Tremella and extraction
Water is sent into beater making beating and is filtered, and obtains tremella juice, and the temperature of described extraction water is 80 DEG C；
(3) Fructus Lycii pretreatment
Fructus Lycii after clear water is cleaned is placed in pot for solvent extraction, is subsequently added into 8 times of filter water, and adds citric acid and different anti-
Bad hematic acid is extracted, and the temperature of described extraction is 50 DEG C, and the time of described extraction is 10min；
(4) Fructus Lycii making beating
Fructus Lycii after extraction is sent into beater and carries out making beating filtration, then filtering residue is carried out second extraction, making beating, mistake
Filter, and will filtrate merge twice, obtain wolfberry juice；
(5) pre-cooling
The tremella juice being obtained and wolfberry juice are respectively placed in pre-cooling in cryogenic refrigerator, pre-cooling 8h is after vacuum freeze drier
In 10h is dried；
(6) pulverize
Then by dried for pre-cooling tremella juice and wolfberry juice micronizing respectively, then cross 100 mesh standard sieves, form silver
Ear material and Fructus Lycii material, standby；
(7) mix
Tremella material and Fructus Lycii material are weighed in proportion, are then stirred mixing in blender, form compound,
The raw material of mixing also includes milk powder, filler and correctivess, and the composition of described filler is xylitol and Mannitol, described taste masking
The composition of agent is sucrose and citric acid, and the ratio of described xylitol, Mannitol, sucrose and citric acid is 15:10:10:0.5；
(8) pelletize
Then add wetting agent in compound to be in harmonious proportion, make soft material, then cross in the wet grain of 16 mesh sieve series, described wetting agent
For ethanol solution, the concentration of described ethanol solution is 20%；
(9) it is dried
Then wet grain is dried in electric drying oven with forced convection, every 10min stirs once, forms siccative, described drying
Time is 1h, and after described drying, the moisture of siccative controls 1%；
(10) granulate, tabletting
Siccative is crossed 20 mesh standard sieves, and adds the magnesium stearate of its weight 0.5% to mix, then pass through single punch tablet machine
Tabletting, forms tablet；
(11) sterilize and pack
Tablet is irradiated 20min under uviol lamp, every 10min stirs once, then passes through compound membrane bag aseptic packaging, shape
Become tremella polysaccharide chewable tablet finished product；
(12) check
Sampling is tested, and is dispatched from the factory after the assay was approved.
Embodiment 2:
A kind of Fructus Lycii Tremella chewable tablet, described Fructus Lycii Tremella chewable tablet quality composition include:
15 parts of Tremella；
50 parts of water；
1.0 parts of citric acid；
0.4 part of arabo-ascorbic acid；
10 parts of Fructus Lycii；
2 parts of wetting agent；
Its production technology comprises the steps:
(1) Tremella pretreatment
Use clean water Tremella 6min first, then Tremella is added and be positioned over immersion 1.5h in hot water, while immersion
Add 30% sucrose solution, after immersion, Tremella is added 0.18% cacl2Calcification 10min, then excises the ear base of a fruit with stainless steel knife
Drain, the temperature of described hot water is 55 DEG C；
(2) Tremella making beating
Then the Tremella after draining is positioned in the pot for solvent extraction fill extraction water and extracts 15min, then Tremella and extraction
Water is sent into beater making beating and is filtered, and obtains tremella juice, and the temperature of described extraction water is 90 DEG C；
(3) Fructus Lycii pretreatment
Fructus Lycii after clear water is cleaned is placed in pot for solvent extraction, is subsequently added into 9 times of filter water, and adds citric acid and different anti-
Bad hematic acid is extracted, and the temperature of described extraction is 60 DEG C, and the time of described extraction is 20min；
(4) Fructus Lycii making beating
Fructus Lycii after extraction is sent into beater and carries out making beating filtration, then filtering residue is carried out second extraction, making beating, mistake
Filter, and will filtrate merge twice, obtain wolfberry juice；
(5) pre-cooling
The tremella juice being obtained and wolfberry juice are respectively placed in pre-cooling in cryogenic refrigerator, pre-cooling 10h is after vacuum lyophilization
12h is dried in machine；
(6) pulverize
Then by dried for pre-cooling tremella juice and wolfberry juice micronizing respectively, then cross 100 mesh standard sieves, form silver
Ear material and Fructus Lycii material, standby；
(7) mix
Tremella material and Fructus Lycii material are weighed in proportion, are then stirred mixing in blender, form compound,
The raw material of mixing also includes milk powder, filler and correctivess, and the composition of described filler is xylitol and Mannitol, described taste masking
The composition of agent is sucrose and citric acid, and the ratio of described xylitol, Mannitol, sucrose and citric acid is 20:15:15:1.0；
(8) pelletize
Then add wetting agent in compound to be in harmonious proportion, make soft material, then cross in the wet grain of 16 mesh sieve series, described wetting agent
For ethanol solution, the concentration of described ethanol solution is 35%；
(9) it is dried
Then wet grain is dried in electric drying oven with forced convection, every 10min stirs once, forms siccative, described drying
Time is 2h, and after described drying, the moisture of siccative controls 3%；
(10) granulate, tabletting
Siccative is crossed 20 mesh standard sieves, and adds the magnesium stearate of its weight 1.0% to mix, then pass through single punch tablet machine
Tabletting, forms tablet；
(11) sterilize and pack
Tablet is irradiated 30min under uviol lamp, every 10min stirs once, then passes through compound membrane bag aseptic packaging, shape
Become tremella polysaccharide chewable tablet finished product；
(12) check
Sampling is tested, and is dispatched from the factory after the assay was approved.
Embodiment 3:
A kind of Fructus Lycii Tremella chewable tablet, described Fructus Lycii Tremella chewable tablet quality composition include:
20 parts of Tremella；
60 parts of water；
1.5 parts of citric acid；
0.6 part of arabo-ascorbic acid；
15 parts of Fructus Lycii；
3 parts of wetting agent；
Its production technology comprises the steps:
(1) Tremella pretreatment
Use clean water Tremella 8min first, then Tremella is added and be positioned over immersion 2h in hot water, add while immersion
Enter 40% sucrose solution, after immersion, Tremella is added 0.21% cacl2Calcification 15min, then with the excision ear base of a fruit drip of stainless steel knife
Dry, the temperature of described hot water is 60 DEG C；
(2) Tremella making beating
Then the Tremella after draining is positioned in the pot for solvent extraction fill extraction water and extracts 20min, then Tremella and extraction
Water is sent into beater making beating and is filtered, and obtains tremella juice, and the temperature of described extraction water is 100 DEG C；
(3) Fructus Lycii pretreatment
Fructus Lycii after clear water is cleaned is placed in pot for solvent extraction, is subsequently added into 10 times of filter water, and adds citric acid and different
Ascorbic acid is extracted, and the temperature of described extraction is 70 DEG C, and the time of described extraction is 30min；
(4) Fructus Lycii making beating
Fructus Lycii after extraction is sent into beater and carries out making beating filtration, then filtering residue is carried out second extraction, making beating, mistake
Filter, and will filtrate merge twice, obtain wolfberry juice；
(5) pre-cooling
The tremella juice being obtained and wolfberry juice are respectively placed in pre-cooling in cryogenic refrigerator, pre-cooling 12h is after vacuum lyophilization
14h is dried in machine；
(6) pulverize
Then by dried for pre-cooling tremella juice and wolfberry juice micronizing respectively, then cross 100 mesh standard sieves, form silver
Ear material and Fructus Lycii material, standby；
(7) mix
Tremella material and Fructus Lycii material are weighed in proportion, are then stirred mixing in blender, form compound,
The raw material of mixing also includes milk powder, filler and correctivess, and the composition of described filler is xylitol and Mannitol, described taste masking
The composition of agent is sucrose and citric acid, and the ratio of described xylitol, Mannitol, sucrose and citric acid is 25:20:20:1.5；
(8) pelletize
Then add wetting agent in compound to be in harmonious proportion, make soft material, then cross in the wet grain of 16 mesh sieve series, described wetting agent
For ethanol solution, the concentration of described ethanol solution is 50%；
(9) it is dried
Then wet grain is dried in electric drying oven with forced convection, every 10min stirs once, forms siccative, described drying
Time is 3h, and after described drying, the moisture of siccative controls 5%；
(10) granulate, tabletting
Siccative is crossed 20 mesh standard sieves, and adds the magnesium stearate of its weight 1.5% to mix, then pass through single punch tablet machine
Tabletting, forms tablet；
(11) sterilize and pack
Tablet is irradiated 40min under uviol lamp, every 10min stirs once, then passes through compound membrane bag aseptic packaging, shape
Become tremella polysaccharide chewable tablet finished product；
(12) check
Sampling is tested, and is dispatched from the factory after the assay was approved.
After above method, take out sample respectively, measurement result is as follows:
Can be drawn according to above table data, the Fructus Lycii Tremella chewable tablet after producing when embodiment 2 parameter is than existing
Technology produce after Fructus Lycii Tremella chewable tablet tablet surface smooth, and color and luster is evenly distributed unanimously, Tremella fragrant with
It is suitable that milk fragrance is coordinated, and pure flavor, is now more beneficial for the production of Fructus Lycii Tremella chewable tablet.
The invention provides a kind of production technology of Fructus Lycii Tremella chewable tablet, while described immersion, add sucrose solution, permissible
Improve the Maturity of Tremella, be that the production of chewable tablet improves basis, the raw material of described mixing also includes milk powder, filler and taste masking
Agent, can make the chewable tablet produced have milk taste, and the tablet made is bright and clean attractive in appearance, the selection of described wetting agent with
And the control of concentration, the tablet surface of extrusion can be made smooth, complete, neither too hard, nor too soft.Produced using this kind of production technology
Fructus Lycii Tremella chewable tablet to have a tablet surface smooth, flawless and there is Tremella fragrant and milk fragrance,
Market potential is huge, has a extensive future.
Above-described is only the preferred embodiment of the present invention it is noted that for those of ordinary skill in the art
For, without departing from the concept of the premise of the invention, some deformation can also be made and improve, these broadly fall into the present invention
Protection domain.
Claims (10)
1. a kind of Fructus Lycii Tremella chewable tablet it is characterised in that described Fructus Lycii Tremella chewable tablet quality composition include:
Tremella 10-20 part；
Water 40-60 part；
Citric acid 0.5-1.5 part；
Arabo-ascorbic acid 0.2-0.6 part；
Fructus Lycii 5-15 part；
Wetting agent 1-3 part.
2. a kind of technique producing Fructus Lycii Tremella chewable tablet described in claim 1 it is characterised in that its processing technique include as follows
Step:
(1) Tremella pretreatment
Use clean water Tremella 4-8min first, then Tremella is added and be positioned over immersion 1-2h in hot water, cut with stainless steel knife
Except the ear base of a fruit drains, the temperature of described hot water is 50-60 DEG C；
(2) Tremella making beating
Then the Tremella after draining is positioned in the pot for solvent extraction fill extraction water and extracts 10-20min, then Tremella and extraction water
Send into beater making beating to filter, obtain tremella juice, the temperature of described extraction water is 80-100 DEG C；
(3) Fructus Lycii pretreatment
By clear water clean after Fructus Lycii be placed in pot for solvent extraction, be subsequently added into 8-10 times of filter water, and add citric acid and different resist
Bad hematic acid is extracted, and the temperature of described extraction is 50-70 DEG C, and the time of described extraction is 10-30min；
(4) Fructus Lycii making beating
Fructus Lycii after extraction is sent into beater and carries out making beating filtration, then filtering residue is carried out second extraction, making beating, filters,
And will filtrate merge twice, obtain wolfberry juice；
(5) pre-cooling
The tremella juice being obtained and wolfberry juice are respectively placed in pre-cooling in cryogenic refrigerator, pre-cooling 8-12h is after vacuum freeze drier
In 10-14h is dried；
(6) pulverize
Then by dried for pre-cooling tremella juice and wolfberry juice micronizing respectively, then cross 100 mesh standard sieves, form Tremella material
With Fructus Lycii material, standby；
(7) mix
Tremella material and Fructus Lycii material are weighed in proportion, is then stirred mixing in blender, forms compound；
(8) pelletize
Then add wetting agent in compound to be in harmonious proportion, make soft material, then cross in the wet grain of 16 mesh sieve series；
(9) it is dried
Then wet grain is dried in electric drying oven with forced convection, every 10min stirs once, forms siccative, the time of described drying
For 1-3h；
(10) granulate, tabletting
Siccative is crossed 20 mesh standard sieves, and adds the magnesium stearate of its weight 0.5-1.5% to mix, then pass through single punch tablet machine
Tabletting, forms tablet；
(11) sterilize and pack
Tablet is irradiated under uviol lamp, every 10min stirs once, then pass through compound membrane bag aseptic packaging, form Tremella many
Sugar chawing tablet finished product；
(12) check
Sampling is tested, and is dispatched from the factory after the assay was approved.
3. according to a kind of Fructus Lycii Tremella chewable tablet described in claim 2 production technology it is characterised in that: described step (1)
The sucrose solution of 20-40% is added while middle immersion.
4. according to a kind of Fructus Lycii Tremella chewable tablet described in claim 3 production technology it is characterised in that: described step (1)
After middle immersion, Tremella is added the cacl of 0.15-0.21%2Calcification 5-15min.
5. according to a kind of Fructus Lycii Tremella chewable tablet described in claim 4 production technology it is characterised in that: described step (7)
The raw material of middle mixing also includes milk powder, filler and correctivess.
6. according to a kind of Fructus Lycii Tremella chewable tablet described in claim 5 production technology it is characterised in that: described filler
Composition is xylitol and Mannitol, and the composition of described correctivess is sucrose and citric acid.
7. according to a kind of Fructus Lycii Tremella chewable tablet described in claim 6 production technology it is characterised in that: described xylitol,
The ratio of Mannitol, sucrose and citric acid is 15:10:10:0.5-25:20:20:1.5.
8. according to a kind of Fructus Lycii Tremella chewable tablet described in claim 7 production technology it is characterised in that: described step (8)
Middle wetting agent is ethanol solution, and the concentration of described ethanol solution is 20-50%.
9. according to a kind of Fructus Lycii Tremella chewable tablet described in claim 8 production technology it is characterised in that: described step (9)
After middle drying, the moisture of siccative controls in 1-5%.
10. according to a kind of Fructus Lycii Tremella chewable tablet described in claim 9 production technology it is characterised in that: described step
(11) time irradiated under uviol lamp in is 20-40min.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107125652A (en) * | 2017-05-09 | 2017-09-05 | 河南科技大学 | A kind of pure and fresh, strong tooth, the soft preparation method for chewing piece of health-care type green tea |
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|---|---|---|---|---|
| CN105077447A (en) * | 2015-08-23 | 2015-11-25 | 胡本奎 | Processing technology of tremella and melon compound beverage |
| CN105285576A (en) * | 2015-09-22 | 2016-02-03 | 南陵县石斛产业协会 | Making method of composite white fungus beverage |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105077447A (en) * | 2015-08-23 | 2015-11-25 | 胡本奎 | Processing technology of tremella and melon compound beverage |
| CN105285576A (en) * | 2015-09-22 | 2016-02-03 | 南陵县石斛产业协会 | Making method of composite white fungus beverage |
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| 李崇高 等: "枸杞银耳保健饮料工艺的研究", 《实用技术》 * |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN107125652A (en) * | 2017-05-09 | 2017-09-05 | 河南科技大学 | A kind of pure and fresh, strong tooth, the soft preparation method for chewing piece of health-care type green tea |
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