CN107494876A - A kind of preparation method of vegetables and fruits class pressed candy - Google Patents
A kind of preparation method of vegetables and fruits class pressed candy Download PDFInfo
- Publication number
- CN107494876A CN107494876A CN201710769540.XA CN201710769540A CN107494876A CN 107494876 A CN107494876 A CN 107494876A CN 201710769540 A CN201710769540 A CN 201710769540A CN 107494876 A CN107494876 A CN 107494876A
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- Prior art keywords
- powder
- vegetables
- pressed candy
- preparation
- fruits class
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Classifications
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- 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
- A23G3/42—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds characterised by the carbohydrates used, e.g. polysaccharides
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- 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)
- Molecular Biology (AREA)
- Botany (AREA)
- Confectionery (AREA)
Abstract
Invention is related to food technology field, specifically discloses a kind of preparation method of vegetables and fruits class pressed candy.Described method comprises the following steps：（1）Prepare Vegetable powder and Fruit powder；（2）Vegetable powder and Fruit powder are well mixed with auxiliary material；（3）By step（2）Obtained mixed material sieves after drying；（4）Tabletting in tablet press machine is put into after dry granulation and produces described vegetables and fruits class pressed candy.Vegetables and fruits class pressed candy character stabilization, the high yield rate being prepared by this method, and the organoleptic indicator such as color and luster, character, flavour and smell, impurity scoring are high.
Description
Technical field
The present invention relates to food technology field, and in particular to a kind of preparation method of vegetables and fruits class pressed candy.
Background technology
Vegetables and fruits class pressed candy refers to using Vegetable powder and Fruit powder as primary raw material, through dispensing, mixing, granulation, dry with
And the technique such as tabletting is prepared, generally as nutraceutical or functional food.And the performance for the tablet being prepared and
Selection of the sense organ quality generally with auxiliary material, granulation, drying and tablet forming technique are closely related.And food is used as, the sense organ of tablet
It is very important factor.And for vegetables and fruits class pressed candy, lack a kind of reliable preparation method at present.
The content of the invention
The technical problem to be solved by the invention is to provide a kind of preparation method of vegetables and fruits class pressed candy.
Above-mentioned technical problem to be solved by this invention is achieved by the following technical programs：
A kind of preparation method of vegetables and fruits class pressed candy, is comprised the following steps：
（1）Prepare Vegetable powder and Fruit powder；
（2）Vegetable powder and Fruit powder are well mixed with auxiliary material；
（3）By step（2）Obtained mixed material sieves after drying；
（4）Tabletting in tablet press machine is put into after dry granulation and produces described vegetables and fruits class pressed candy.
Preferably, described auxiliary material is maltodextrin, cornstarch, FOS, spirulina powder and xylitol.
Preferably, the percentage by weight of Vegetable powder and Fruit powder and auxiliary material is as follows：
Vegetable powder 10% ~ 30%；
With Fruit powder 10% ~ 30%；
Maltodextrin 10% ~ 30%；
Cornstarch 20% ~ 50%；
FOS 1 ~ 5%；
Spirulina powder 0.5 ~ 2%；
Xylitol 0.5 ~ 2%.
It is further preferred that the percentage by weight of Vegetable powder and Fruit powder and auxiliary material is as follows：
Vegetable powder 10% ~ 20%；
With Fruit powder 10% ~ 20%；
Maltodextrin 20% ~ 30%；
Cornstarch 30% ~ 40%；
FOS 3 ~ 5%；
Spirulina powder 1 ~ 2%；
Xylitol 1 ~ 2%.
Most preferably, the percentage by weight of Vegetable powder and Fruit powder and auxiliary material is as follows：
Vegetable powder 20%；
With Fruit powder 20%；
Maltodextrin 30%；
Cornstarch 25%；
FOS 3%；
Spirulina powder 1%；
Xylitol 1%.
Preferably, step（3）Described in sieving referred to 80 ~ 200 mesh sieves.
It is further preferred that step（3）Described in sieving referred to 150 ~ 200 mesh sieves.
Preferably, step（3）Described in drying refer to be dried under the conditions of 50 ~ 60 DEG C.
Preferably, step（3）Described in tabletting refer to be put into tabletting carried out in rotary tablet machine, the tablet press machine
Pressure is 5000 ~ 7000N, and rotary speed is 20 ~ 30 revs/min.
Preferably, the pressure of the tablet press machine is 6000N, and rotary speed is 25 revs/min.
Beneficial effect：The invention provides a kind of preparation method of brand-new vegetables and fruits class pressed candy, this method is prepared into
Vegetables and fruits class pressed candy character stabilization, the high yield rate arrived, and the organoleptic indicator such as color and luster, character, flavour and smell, impurity comment
Divide height.
Embodiment
The present invention is explained further below in conjunction with specific embodiment, but embodiment does not do any type of limit to the present invention
It is fixed.
Embodiment 1
A kind of preparation method of vegetables and fruits class pressed candy, is comprised the following steps：
（1）Prepare Vegetable powder and Fruit powder；
（2）Vegetable powder and Fruit powder are well mixed with auxiliary material；
（3）By step（2）Obtained mixed material crosses 200 mesh sieves after being dried under the conditions of 55 DEG C；
（4）Tabletting in tablet press machine is put into after dry granulation and produces described vegetables and fruits class pressed candy, the pressure of the tablet press machine is
6000N, rotary speed are 25 revs/min；
Described auxiliary material is maltodextrin, cornstarch, FOS, spirulina powder and xylitol；
The percentage by weight of described Vegetable powder and Fruit powder and auxiliary material is as follows：
Vegetable powder 20%；
With Fruit powder 20%；
Maltodextrin 30%；
Cornstarch 25%；
FOS 3%；
Spirulina powder 1%；
Xylitol 1%.
After testing, the vegetables and fruits class pressed candy tablet that the embodiment is prepared is complete, and yield rate is up to 99.5%；Sense organ is commented
Valency is total 95 points, and wherein color and luster scoring is 23 points, and character scoring is 24 points, and flavour and smell scoring are 23 points, and impurity scoring is
25 points.
The method of testing of sensory evaluation is：The professional person for choosing 10 formulation preparation fields forms evaluation group, by table 1
Standards of grading scored, take the evaluation of estimate of scoring.
The sensory evaluation scores standard of table 1.
| 0 ~ 8 point | 9 ~ 16 points | 17 ~ 25 points | |
| Color and luster | It is larger with Vegetable powder or Fruit powder color distinction | It is close with Vegetable powder or Fruit powder color | With Vegetable powder or Fruit powder solid colour |
| Shape | Sheet is imperfect, size Quito number is inconsistent | Sheet is substantially complete, size is basically identical | Sheet is complete, in the same size |
| Flavour posts smell | There is peculiar smell, without Vegetable powder or Fruit powder Taste, British plain spirits or fragrance are pungent | Slightly peculiar smell, there is certain Vegetable powder or water Fruit powder taste, fragrance are partially dense or partially light | Free from extraneous odour, there is original Vegetable powder or water Fruit powder taste, fragrance are moderate |
| Impurity | Substantially there is macroscopic exogenous impurity | Slightly macroscopic exogenous impurity | The exogenous impurity being visible by naked eyes |
Embodiment 2
A kind of preparation method of vegetables and fruits class pressed candy, is comprised the following steps：
（1）Prepare Vegetable powder and Fruit powder；
（2）Vegetable powder and Fruit powder are well mixed with auxiliary material；
（3）By step（2）Obtained mixed material crosses 200 mesh sieves after being dried under the conditions of 55 DEG C；
（4）Tabletting in tablet press machine is put into after dry granulation and produces described vegetables and fruits class pressed candy, the pressure of the tablet press machine is
6000N, rotary speed are 25 revs/min；
Described auxiliary material is maltodextrin, cornstarch, FOS, spirulina powder and xylitol；
The percentage by weight of described Vegetable powder and Fruit powder and auxiliary material is as follows：
Vegetable powder 30%；
With Fruit powder 30%；
Maltodextrin 20%；
Cornstarch 11%；
FOS 5%；
Spirulina powder 2%；
Xylitol 2%.
After testing, the vegetables and fruits class pressed candy tablet that the embodiment is prepared is complete, and yield rate is up to 95.4%；Sense organ is commented
Valency（Method is the same as embodiment 1）Total 89 points, wherein color and luster scoring is 23 points, and character scoring is 21 points, and flavour and smell scoring are
20 points, impurity scoring is 25 points.
Embodiment 3
A kind of preparation method of vegetables and fruits class pressed candy, is comprised the following steps：
（1）Prepare Vegetable powder and Fruit powder；
（2）Vegetable powder and Fruit powder are well mixed with auxiliary material；
（3）By step（2）Obtained mixed material crosses 200 mesh sieves after being dried under the conditions of 55 DEG C；
（4）Tabletting in tablet press machine is put into after dry granulation and produces described vegetables and fruits class pressed candy, the pressure of the tablet press machine is
6000N, rotary speed are 25 revs/min；
Described auxiliary material is maltodextrin, cornstarch, FOS, spirulina powder and xylitol；
The percentage by weight of described Vegetable powder and Fruit powder and auxiliary material is as follows：
Vegetable powder 10%；
With Fruit powder 10%；
Maltodextrin 30%；
Cornstarch 48%；
FOS 1%；
Spirulina powder 0.5%；
Xylitol 0.5%.
After testing, the vegetables and fruits class pressed candy tablet that the embodiment is prepared is complete, and yield rate is up to 92.8%；Sense organ is commented
Valency（Method is the same as embodiment 1）Total 85 points, wherein color and luster scoring is 20 points, and character scoring is 21 points, and flavour and smell scoring are
19 points, impurity scoring is 25 points.
Claims (10)
1. a kind of preparation method of vegetables and fruits class pressed candy, it is characterised in that comprise the following steps：
（1）Prepare Vegetable powder and Fruit powder；
（2）Vegetable powder and Fruit powder are well mixed with auxiliary material；
（3）By step（2）Obtained mixed material sieves after drying；
（4）Tabletting in tablet press machine is put into after dry granulation and produces described vegetables and fruits class pressed candy.
2. the preparation method of vegetables and fruits class pressed candy according to claim 1, it is characterised in that described auxiliary material is malt
Dextrin, cornstarch, FOS, spirulina powder and xylitol.
3. the preparation method of vegetables and fruits class pressed candy according to claim 2, it is characterised in that Vegetable powder and Fruit powder with
The percentage by weight of auxiliary material is as follows：
Vegetable powder 10% ~ 30%；
With Fruit powder 10% ~ 30%；
Maltodextrin 10% ~ 30%；
Cornstarch 20% ~ 50%；
FOS 1 ~ 5%；
Spirulina powder 0.5 ~ 2%；
Xylitol 0.5 ~ 2%.
4. the preparation method of vegetables and fruits class pressed candy according to claim 3, it is characterised in that Vegetable powder and Fruit powder with
The percentage by weight of auxiliary material is as follows：
Vegetable powder 10% ~ 20%；
With Fruit powder 10% ~ 20%；
Maltodextrin 20% ~ 30%；
Cornstarch 30% ~ 40%；
FOS 3 ~ 5%；
Spirulina powder 1 ~ 2%；
Xylitol 1 ~ 2%.
5. the preparation method of vegetables and fruits class pressed candy according to claim 3, it is characterised in that Vegetable powder and Fruit powder with
The percentage by weight of auxiliary material is as follows：
Vegetable powder 20%；
With Fruit powder 20%；
Maltodextrin 30%；
Cornstarch 25%；
FOS 3%；
Spirulina powder 1%；
Xylitol 1%.
6. the preparation method of vegetables and fruits class pressed candy according to claim 1, it is characterised in that step（3）Described in
Sieving referred to 80 ~ 200 mesh sieves.
7. the preparation method of vegetables and fruits class pressed candy according to claim 6, it is characterised in that step（3）Described in
Sieving referred to 150 ~ 200 mesh sieves.
8. the preparation method of vegetables and fruits class pressed candy according to claim 1, it is characterised in that step（3）Described in
Drying refers to be dried under the conditions of 50 ~ 60 DEG C.
9. the preparation method of vegetables and fruits class pressed candy according to claim 1, it is characterised in that step（3）Described in
Tabletting, which refers to be put into, carries out tabletting in rotary tablet machine, the pressure of the tablet press machine is 5000 ~ 7000N, and rotary speed is 20 ~
30 revs/min.
10. the preparation method of vegetables and fruits class pressed candy according to claim 9, it is characterised in that the pressure of the tablet press machine
Power is 6000N, and rotary speed is 25 revs/min.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710769540.XA CN107494876A (en) | 2017-08-31 | 2017-08-31 | A kind of preparation method of vegetables and fruits class pressed candy |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710769540.XA CN107494876A (en) | 2017-08-31 | 2017-08-31 | A kind of preparation method of vegetables and fruits class pressed candy |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107494876A true CN107494876A (en) | 2017-12-22 |
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ID=60694562
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710769540.XA Pending CN107494876A (en) | 2017-08-31 | 2017-08-31 | A kind of preparation method of vegetables and fruits class pressed candy |
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| Country | Link |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| RU2750269C1 (en) * | 2020-11-12 | 2021-06-25 | Федеральное государственное автономное образовательное учреждение высшего образования "Белгородский государственный национальный исследовательский университет" (НИУ "БелГУ") | Method for producing fig with functional properties |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105961810A (en) * | 2016-06-14 | 2016-09-28 | 山东润美生物科技有限公司 | Lepidium-meyenii-walp tabletting candy |
| CN106174177A (en) * | 2016-07-07 | 2016-12-07 | 广州益生谷生物科技有限公司 | A kind of vegetables and fruits tabletting that can regulate human body alkalescence body constitution and preparation method thereof |
-
2017
- 2017-08-31 CN CN201710769540.XA patent/CN107494876A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105961810A (en) * | 2016-06-14 | 2016-09-28 | 山东润美生物科技有限公司 | Lepidium-meyenii-walp tabletting candy |
| CN106174177A (en) * | 2016-07-07 | 2016-12-07 | 广州益生谷生物科技有限公司 | A kind of vegetables and fruits tabletting that can regulate human body alkalescence body constitution and preparation method thereof |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| RU2750269C1 (en) * | 2020-11-12 | 2021-06-25 | Федеральное государственное автономное образовательное учреждение высшего образования "Белгородский государственный национальный исследовательский университет" (НИУ "БелГУ") | Method for producing fig with functional properties |
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| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20171222 |
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| RJ01 | Rejection of invention patent application after publication |