CN106942448A - A kind of preparation method of Sugarless type matrimony vine freeze-dried powder pressed candy - Google Patents
A kind of preparation method of Sugarless type matrimony vine freeze-dried powder pressed candy Download PDFInfo
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- CN106942448A CN106942448A CN201610029252.6A CN201610029252A CN106942448A CN 106942448 A CN106942448 A CN 106942448A CN 201610029252 A CN201610029252 A CN 201610029252A CN 106942448 A CN106942448 A CN 106942448A
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- matrimony vine
- dried powder
- pressed candy
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- 244000241838 Lycium barbarum Species 0.000 title claims abstract description 51
- 235000015459 Lycium barbarum Nutrition 0.000 title claims abstract description 51
- 239000000843 powder Substances 0.000 title claims abstract description 47
- 235000009508 confectionery Nutrition 0.000 title claims abstract description 31
- 238000002360 preparation method Methods 0.000 title claims abstract description 18
- 238000001035 drying Methods 0.000 claims abstract description 18
- 239000000203 mixture Substances 0.000 claims abstract description 18
- HQKMJHAJHXVSDF-UHFFFAOYSA-L magnesium stearate Chemical compound [Mg+2].CCCCCCCCCCCCCCCCCC([O-])=O.CCCCCCCCCCCCCCCCCC([O-])=O HQKMJHAJHXVSDF-UHFFFAOYSA-L 0.000 claims abstract description 14
- 108010010803 Gelatin Proteins 0.000 claims abstract description 9
- 229920000159 gelatin Polymers 0.000 claims abstract description 9
- 239000008273 gelatin Substances 0.000 claims abstract description 9
- 235000019322 gelatine Nutrition 0.000 claims abstract description 9
- 235000011852 gelatine desserts Nutrition 0.000 claims abstract description 9
- FUFJGUQYACFECW-UHFFFAOYSA-L calcium hydrogenphosphate Chemical compound [Ca+2].OP([O-])([O-])=O FUFJGUQYACFECW-UHFFFAOYSA-L 0.000 claims abstract description 8
- 235000019700 dicalcium phosphate Nutrition 0.000 claims abstract description 8
- 150000003839 salts Chemical class 0.000 claims abstract description 8
- 235000019359 magnesium stearate Nutrition 0.000 claims abstract description 7
- 230000001954 sterilising effect Effects 0.000 claims abstract description 7
- 235000008939 whole milk Nutrition 0.000 claims abstract description 7
- 235000021022 fresh fruits Nutrition 0.000 claims abstract description 6
- 239000011122 softwood Substances 0.000 claims abstract description 6
- 235000017784 Mespilus germanica Nutrition 0.000 claims abstract description 5
- 244000182216 Mimusops elengi Species 0.000 claims abstract description 5
- 235000000560 Mimusops elengi Nutrition 0.000 claims abstract description 5
- 235000007837 Vangueria infausta Nutrition 0.000 claims abstract description 5
- 238000000034 method Methods 0.000 claims abstract description 5
- 239000011230 binding agent Substances 0.000 claims abstract description 4
- 239000000314 lubricant Substances 0.000 claims abstract description 4
- 238000012545 processing Methods 0.000 claims abstract description 4
- 239000002245 particle Substances 0.000 claims description 9
- 235000013339 cereals Nutrition 0.000 claims description 6
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 5
- SRBFZHDQGSBBOR-IOVATXLUSA-N D-xylopyranose Chemical compound O[C@@H]1COC(O)[C@H](O)[C@H]1O SRBFZHDQGSBBOR-IOVATXLUSA-N 0.000 claims description 4
- 238000004806 packaging method and process Methods 0.000 claims description 4
- 238000004659 sterilization and disinfection Methods 0.000 claims description 4
- 239000000654 additive Substances 0.000 claims description 3
- 235000020985 whole grains Nutrition 0.000 claims description 3
- PYMYPHUHKUWMLA-UHFFFAOYSA-N arabinose Natural products OCC(O)C(O)C(O)C=O PYMYPHUHKUWMLA-UHFFFAOYSA-N 0.000 claims description 2
- SRBFZHDQGSBBOR-UHFFFAOYSA-N beta-D-Pyranose-Lyxose Natural products OC1COC(O)C(O)C1O SRBFZHDQGSBBOR-UHFFFAOYSA-N 0.000 claims description 2
- 239000007779 soft material Substances 0.000 claims description 2
- 230000000996 additive effect Effects 0.000 claims 1
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 abstract description 3
- 239000004480 active ingredient Substances 0.000 abstract description 3
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 abstract description 3
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 abstract description 3
- 229960002675 xylitol Drugs 0.000 abstract description 3
- 235000010447 xylitol Nutrition 0.000 abstract description 3
- 239000000811 xylitol Substances 0.000 abstract description 3
- 239000000796 flavoring agent Substances 0.000 abstract description 2
- 235000019634 flavors Nutrition 0.000 abstract description 2
- VTYYLEPIZMXCLO-UHFFFAOYSA-L Calcium carbonate Chemical compound [Ca+2].[O-]C([O-])=O VTYYLEPIZMXCLO-UHFFFAOYSA-L 0.000 description 4
- 230000007774 longterm Effects 0.000 description 4
- 230000036039 immunity Effects 0.000 description 3
- 230000000717 retained effect Effects 0.000 description 3
- 235000015468 Lycium chinense Nutrition 0.000 description 2
- 230000003712 anti-aging effect Effects 0.000 description 2
- 230000000259 anti-tumor effect Effects 0.000 description 2
- 229910000019 calcium carbonate Inorganic materials 0.000 description 2
- 235000013399 edible fruits Nutrition 0.000 description 2
- 238000004108 freeze drying Methods 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 238000005259 measurement Methods 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 235000002710 Ilex cornuta Nutrition 0.000 description 1
- 241001310146 Ilex cornuta Species 0.000 description 1
- 244000241872 Lycium chinense Species 0.000 description 1
- 235000010326 Osmanthus heterophyllus Nutrition 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 235000006708 antioxidants Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 235000021028 berry Nutrition 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 238000000227 grinding Methods 0.000 description 1
- 238000003306 harvesting Methods 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 230000004377 improving vision Effects 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 239000002420 orchard Substances 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/48—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/364—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing microorganisms or enzymes; containing paramedical or dietetical agents, e.g. vitamins
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G2200/00—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents
- A23G2200/06—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents containing beet sugar or cane sugar if specifically mentioned or containing other carbohydrates, e.g. starches, gums, alcohol sugar, polysaccharides, dextrin or containing high or low amount of carbohydrate
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G2200/00—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents
- A23G2200/12—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents containing dairy products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G2200/00—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents
- A23G2200/14—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents containing fruits, nuts, e.g. almonds, seeds, plants, plant extracts or essential oils
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Inorganic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Microbiology (AREA)
- Nutrition Science (AREA)
- Botany (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Confectionery (AREA)
Abstract
The invention discloses a kind of preparation method of Sugarless type matrimony vine freeze-dried powder pressed candy, medlar fresh fruit is subjected to clean processing, dry product is made through frozen drying technique, crushes and matrimony vine freeze-dried powder is made；With 50%~80% matrimony vine freeze-dried powder, xylitol 10%~40%, pressed candy is made in whole milk powder 3%~10%, magnesium stearate 0.2%~0.3%, calcium monohydrogen phosphate 1%~1.5%, gelatin 0.1%, the grade composition of refined salt 0.1%~0.3%；Put into trough-type mixture machine, be mixed into uniform state, using gelatin solution as lubricant and binder, softwood is uniformly made with mixer mix；The softwood mixed and stirred is put into comminutor and pelletized；Obtained wet grain is equably laid on drier conveyer, adjustable screen, using fluidized bed drying.The present invention fully ensures that the sterilizing requirement of matrimony vine pressed candy, extends shelf life of products, and does not reduce active ingredient, it is ensured that product special flavour.
Description
Technical field
The invention belongs to health product, food technology field, more particularly to a kind of Sugarless type matrimony vine freeze-dried powder pressure
The preparation method of piece candy.
Background technology
Lycium barbarum is the rare traditional Chinese medicine having won fame both at home and abroad, main place of production Ningxia.After Chinese Pharmacopoeia 1977
The clearly medicinal matrimony vine of version is lycium barbarum (LyciumbarbarumL.) dry mature fruit.Lycium barbarum
Traditional preparation method is that the fruit of Chinese wolfberry is dried or is dried into ripe matrimony vine berry harvesting to be used.But recent two decades
Research finds that the preparation method of drying and solarization dry wolfberry has extreme loss to the active ingredient of matrimony vine, produces very big
Waste.
Traditional matrimony vine, which takes mode, does not have measurement concept, is unfavorable for carrying with, is unfavorable for long-term taking.
The content of the invention
It is an object of the invention to provide a kind of preparation method of Sugarless type matrimony vine freeze-dried powder pressed candy, it is intended to
The traditional matrimony vine of solution, which takes mode, does not have measurement concept, is unfavorable for carrying with, is unfavorable for asking for long-term taking
Topic.
The present invention is achieved in that a kind of preparation method of Sugarless type matrimony vine freeze-dried powder pressed candy, described
The preparation method of Sugarless type matrimony vine freeze-dried powder pressed candy includes：
Medlar fresh fruit is subjected to clean processing, 95%~99% dry product, warp are made through frozen drying technique
Low temperature supersonic jet mill, which is crushed, is made matrimony vine freeze-dried powder；With 50%~80% matrimony vine freeze-dried powder, xylose
Alcohol 10%~40%, whole milk powder 3%~10%, magnesium stearate 0.2%~0.3%, calcium monohydrogen phosphate 1%~1.5%,
Pressed candy is made in gelatin 0.1%, the grade composition of refined salt 0.1%~0.3%；
Xylosic alcohol powder, matrimony vine freeze-dried powder, whole milk powder, calcium monohydrogen phosphate and refined salt are put into trough-type mixture machine,
Uniform state is mixed into, using gelatin solution as lubricant and binder, is uniformly made with mixer mix soft
Material；
Using swing comminutor, the softwood mixed and stirred is put into comminutor and pelletized；
Obtained wet grain is equably laid on drier conveyer, adjustable screen, wet grain grit number is 8~10
Mesh, using fluidized bed drying method.
Further, the matrimony vine freeze-dried powder that 800~1000 mesh are made is crushed through low temperature supersonic jet mill.
Further, using fluidized bed drying method, drying temperature is 60 DEG C~65 DEG C, and moisture is below 1%.
Further, using being needed after fluidized bed drying：
Dry particle is sieved with 8~10 mesh sieves, makes even particle size, fine powder is weeded out with 36 mesh sieves；
Using V-type dry powder blend cylinder, the additives such as the dry particle and magnesium stearate after whole grain are put in cylinder altogether
Mixing；
Using rotary tablet press, the usual pressure >=200N of piece candy hardness, lateral pressure≤150N, sugar-free
Every 0.5~0.8g of matrimony vine pressed candy, is packed after selecting；
Median dose irradiation sterilization (6~10kGy) is used after the completion of packaging.
The preparation method for the Sugarless type matrimony vine freeze-dried powder pressed candy that the present invention is provided, based on being managed jointly to matrimony vine
Form point maximum principle retained, whole low-temperature treatment；It is made and is easy to carry, is easy to take, beneficial to absorption,
Quantitative accurate immunity enhancement type health food；Long-term taking is antitumor to improving body immunity, anti-ageing
Always, clearing liver and improving vision has very big help.The present invention handles fresh fruit first by Freeze Drying Technique, for market
Upper orchard worker or retailer add greatly privately to prevent that fresh fruit from drying or drying rear color and luster change so as to influence to sell
Chemical composition influences the situation of Lycium barbarum. L Quality, is effectively prevented.The present invention is prepared using Freeze Drying Technique
Pressed candy, also for the very big loss retained in effective components from natural materials caused by temperature reason；
Because of lycium barbarum polyoses content height to be solved it is difficult that crushing is dried using low-temperature airflow crushing technology
Feature；It is also intended to solve the problems, such as the broken wall of matrimony vine seed in lycium barbarum using low-temperature airflow crushing technology, makes Chinese holly
Nutritional ingredient is closed in Qi seed to fully absorb；With 50~80% matrimony vine freeze-dried powder, xylitol 40~10%, entirely
Fat milk powder 3~10%, magnesium stearate 0.2~0.3%, calcium monohydrogen phosphate (calcium carbonate) 1~1.5%, gelatin 0.1%,
Pressed candy is made in the grade composition of refined salt 0.1~0.3%；Making pressed candy with single matrimony vine freeze-dried powder can be more smart
The usage amount of matrimony vine composition in true every one tablet, the science of accomplishing is taken.Matrimony vine pressed candy specification is
0.5~0.8g/ pieces；" irradiation sterilization " is used after the completion of packaging, matrimony vine pressed candy of the present invention had both been fully ensured that
Sterilizing is required, extends shelf life of products, and does not reduce active ingredient, and product special flavour is not influenceed also.
Brief description of the drawings
Fig. 1 is the preparation method flow chart of Sugarless type matrimony vine freeze-dried powder pressed candy provided in an embodiment of the present invention.
Embodiment
In order to make the purpose , technical scheme and advantage of the present invention be clearer, with reference to embodiments,
The present invention will be described in further detail.It should be appreciated that specific embodiment described herein is only used to
The present invention is explained, is not intended to limit the present invention.
The present invention includes the preparation of raw material, is freeze-dried, and crushes, ultramicro grinding, mixes, sterilizing
Etc. process；Based on the principle retained nutritional ingredient maximum contained by matrimony vine, whole low-temperature treatment.Long-term taking
To improving body immunity, antitumor, anti-oxidant, anti-aging has very big help.
The application principle of the present invention is explained in detail below in conjunction with the accompanying drawings.
As shown in figure 1, the preparation method of the Sugarless type matrimony vine freeze-dried powder pressed candy of the embodiment of the present invention includes
Following steps：
S101：Medlar fresh fruit is subjected to clean processing, 95~99% dry product is made through frozen drying technique,
Then through low temperature supersonic jet mill crush be made 800~1000 mesh matrimony vine freeze-dried powder, then with
50~80% matrimony vine freeze-dried powder, xylitol 10~40%, whole milk powder 3~10%, magnesium stearate 0.2~0.3%,
Pressed candy is made in calcium monohydrogen phosphate (calcium carbonate) 1~1.5%, gelatin 0.1%, the grade composition of refined salt 0.1~0.3%；
S102：Xylosic alcohol powder, matrimony vine freeze-dried powder, whole milk powder, calcium monohydrogen phosphate and refined salt are thrown according to formula
Enter in trough-type mixture machine, be sufficiently mixed into uniform state.Using gelatin solution as lubricant and binder, use
Softwood is uniformly made in mixer mix；
S103：Using swing comminutor, the softwood mixed and stirred is slowly put into comminutor and pelletized；
S104：Obtained wet grain is equably laid on drier conveyer, adjustable screen, wet grain grit number
For 8~10 mesh, using fluidized bed drying method, drying temperature is 60~65 DEG C or so, and moisture is below 1%；
S105：Dry particle is sieved with 8~10 mesh sieves, makes even particle size.Fine powder is weeded out with 36 mesh sieves；
S106：Using V-type dry powder blend cylinder, the additives such as the dry particle and magnesium stearate after whole grain are total to
Put in cylinder and mix；
S107：Using rotary tablet press.Usual pressure >=the 200N of piece candy hardness, lateral pressure≤150N,
Every 0.5~0.8g of sugar-free medlar pressed candy, is packed after selecting.
S108：Median dose irradiation sterilization (6~10kGy) is used after the completion of packaging.
Presently preferred embodiments of the present invention is the foregoing is only, is not intended to limit the invention, it is all in this hair
Any modification, equivalent and improvement made within bright spirit and principle etc., should be included in the present invention
Protection domain within.
Claims (4)
1. a kind of preparation method of Sugarless type matrimony vine freeze-dried powder pressed candy, it is characterised in that the Sugarless type
The preparation method of matrimony vine freeze-dried powder pressed candy includes：
Medlar fresh fruit is subjected to clean processing, 95%~99% dry product, warp are made through frozen drying technique
Low temperature supersonic jet mill, which is crushed, is made matrimony vine freeze-dried powder；With 50%~80% matrimony vine freeze-dried powder, xylose
Alcohol 10%~40%, whole milk powder 3%~10%, magnesium stearate 0.2%~0.3%, calcium monohydrogen phosphate 1%~1.5%,
Pressed candy is made in gelatin 0.1%, refined salt 0.1%~0.3%；
Xylosic alcohol powder, matrimony vine freeze-dried powder, whole milk powder, calcium monohydrogen phosphate and refined salt are put into trough-type mixture machine,
Uniform state is mixed into, using gelatin solution as lubricant and binder, is uniformly made with mixer mix soft
Material；
Using swing comminutor, the softwood mixed and stirred is put into comminutor and pelletized；
Obtained wet grain is equably laid on drier conveyer, adjustable screen, wet grain grit number is 8~10
Mesh, using fluidized bed drying method.
2. the preparation method of Sugarless type matrimony vine freeze-dried powder pressed candy as claimed in claim 1, its feature exists
In the matrimony vine freeze-dried powder through obtained 800~1000 mesh of low temperature supersonic jet mill crushing.
3. the preparation method of Sugarless type matrimony vine freeze-dried powder pressed candy as claimed in claim 1, its feature exists
In using fluidized bed drying method, drying temperature is 60 DEG C~65 DEG C, and moisture is below 1%.
4. the preparation method of Sugarless type matrimony vine freeze-dried powder pressed candy as claimed in claim 1, its feature exists
In using being needed after fluidized bed drying：
Dry particle is sieved with 8~10 mesh sieves, makes even particle size, fine powder is weeded out with 36 mesh sieves；
Using V-type dry powder blend cylinder, the dry particle and additive after whole grain are put in cylinder altogether and mixed；
Using rotary tablet press, the usual pressure >=200N of piece candy hardness, lateral pressure≤150N, sugar-free
Every 0.5~0.8g of matrimony vine pressed candy, is packed after selecting；
Median dose irradiation sterilization (6~10kGy) is used after the completion of packaging.
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| CN201610029252.6A CN106942448A (en) | 2016-01-06 | 2016-01-06 | A kind of preparation method of Sugarless type matrimony vine freeze-dried powder pressed candy |
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| CN201610029252.6A CN106942448A (en) | 2016-01-06 | 2016-01-06 | A kind of preparation method of Sugarless type matrimony vine freeze-dried powder pressed candy |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107744109A (en) * | 2017-09-12 | 2018-03-02 | 海南春光食品有限公司 | A kind of nano level superfine broken wall coconut powder and its application |
| CN109645135A (en) * | 2019-01-21 | 2019-04-19 | 西北师范大学 | A kind of preparation method of fructus lycii donkey milk piece |
| CN110024985A (en) * | 2019-04-16 | 2019-07-19 | 宁夏红中宁枸杞制品有限公司 | Selenium-enriched wolfberry fruit chewable tablets and preparation method thereof |
| CN112451591A (en) * | 2020-11-30 | 2021-03-09 | 江中药业股份有限公司 | Chinese wolfberry tablet and preparation method thereof |
| CN115251213A (en) * | 2022-06-27 | 2022-11-01 | 爱芙帝(宁夏)科技有限公司 | Chinese wolfberry fruit tablet candy and preparation method thereof |
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| CN107744109A (en) * | 2017-09-12 | 2018-03-02 | 海南春光食品有限公司 | A kind of nano level superfine broken wall coconut powder and its application |
| CN109645135A (en) * | 2019-01-21 | 2019-04-19 | 西北师范大学 | A kind of preparation method of fructus lycii donkey milk piece |
| CN110024985A (en) * | 2019-04-16 | 2019-07-19 | 宁夏红中宁枸杞制品有限公司 | Selenium-enriched wolfberry fruit chewable tablets and preparation method thereof |
| CN112451591A (en) * | 2020-11-30 | 2021-03-09 | 江中药业股份有限公司 | Chinese wolfberry tablet and preparation method thereof |
| CN115251213A (en) * | 2022-06-27 | 2022-11-01 | 爱芙帝(宁夏)科技有限公司 | Chinese wolfberry fruit tablet candy and preparation method thereof |
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Application publication date: 20170714 |