CN108244321A - A kind of pressed candy for being effectively improved branched-chain amino acid bitter taste and preparation method thereof - Google Patents
A kind of pressed candy for being effectively improved branched-chain amino acid bitter taste and preparation method thereof Download PDFInfo
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- CN108244321A CN108244321A CN201711468827.5A CN201711468827A CN108244321A CN 108244321 A CN108244321 A CN 108244321A CN 201711468827 A CN201711468827 A CN 201711468827A CN 108244321 A CN108244321 A CN 108244321A
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- 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
-
- 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
- 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
-
- 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 provides a kind of pressed candies for being effectively improved branched-chain amino acid bitter taste, which is characterized in that according to mass fraction meter, the component of the pressed candy is：10 30 parts of branched-chain amino acid, 50 80 parts of sugar alcohol, 0 30 parts of oligosaccharide, 3 10 parts of starch, 0 10 parts of sodium carboxymethylcellulose, 0.1 10 parts of magnesium stearate, 0.01 1 parts of Fructus Monordicae extract, 01 parts of qualities of stevia extract, 0.01 1 parts of citric acid, 0.01 1 parts of food flavor.The pressed candy of the present invention is effectively improved on the basis of branched-chain amino acid bitter taste, and the equal sugar content of supplementary material of selection is extremely low, be suitble to diabetic, obese people it is edible, not only can effectively supplement branched-chain amino acid, but also the pressure without blood glucose rise.
Description
Technical field
The invention belongs to food processing technology fields, and in particular to a kind of pressed candy for being effectively improved branched-chain amino acid bitter taste
Fruit and preparation method thereof.
Background technology
Branched-chain amino acid includes leucine, isoleucine, valine three-type-person's body essential amino acid, has emphatically for human body
It acts on.Branched-chain amino acid is required nutriment in human life activity, contributes to the formation and growth of tissue, contributes to
Tissue is formed or repairs, can improve the immunity of the human body, is antifatigue etc..
But branched-chain amino acid has people is allowed to be difficult to the bitter taste and special odor received.Just because of this of branched-chain amino acid
Kind bitter taste, in terms of processed food, existing market similar products are relatively also less also not to be enriched, and also allows consumer to pass through food
Product have limitation to supplement this approach of branched-chain amino acid.The present invention is by designing food formula to be effectively improved branched-amino
The mode of bitter taste provides a kind of pressed candy food containing branched-chain amino acid.
Invention content
The present invention is in order to can meet the needs of consumer is to branched-chain amino acid but also consumer be allowed to receive branched-chain amino acid
Product using food formula of simple possible and preparation method thereof, has invented a kind of pressed candy containing branched-chain amino acid, and have
Effect improves the bitter taste of branched-chain amino acid.
The technical solution adopted by the present invention is：
A kind of pressed candy for being effectively improved branched-chain amino acid bitter taste, which is characterized in that according to mass fraction meter, the pressed candy
The component of fruit is：10-30 parts of branched-chain amino acid, 50-80 parts of sugar alcohol, 0-30 parts of oligosaccharide, 3-10 parts of starch, carboxymethyl cellulose
0-10 parts of sodium, 0.1-10 parts of magnesium stearate, 0.01-1 parts of Fructus Monordicae extract, 0-1 parts of qualities of stevia extract, citric acid 0.01-1
Part, 0.01-1 parts of food flavor.
Further, according to mass fraction meter, the component of the pressed candy is preferably：15-20 parts of branched-chain amino acid, sugar
50-70 parts of alcohol, 10-20 parts of oligosaccharide, 3-5 parts of starch, 0.1-5 parts of magnesium stearate, 0.01-1 parts of Fructus Monordicae extract, STEVIA REBAUDIANA
0.1-1 parts of extract, 0.01-1 parts of citric acid, 0.01-1 parts of food flavor.
Further, according to mass fraction meter, the component of the pressed candy is preferably：15-20 parts of branched-chain amino acid, sugar
50-70 parts of alcohol, 10-20 parts of oligosaccharide, 1-7 parts of sodium carboxymethylcellulose, 0.1-5 parts of magnesium stearate, Fructus Monordicae extract 0.01-
1 part, 0.1-1 parts of qualities of stevia extract, 0.01-1 parts of citric acid, 0.01-1 parts of food flavor.
Further, it is 2 that the branched-chain amino acid, which is mass ratio,:1:1 L-Leu, l-Isoleucine, Valine
Mixture, and L-Leu, l-Isoleucine, Valine are crystalline powder, purity >=98%.
Further, the sugar alcohol is one kind or more of D-sorbite, mannitol, maltitol, lactitol, xylitol
Kind.
Further, the oligosaccharide is oligomeric maltose, oligoisomaltose, xylo-oligosaccharide, oligomeric lactose, oligomeric half
Lactose, cyclodextrine, oligofructose, soyabean oligosaccharides, chitin oligosaccharide it is one or more.
Further, the Fructus Monordicae extract specification is mogroside content >=20%.
Further, qualities of stevia extract specification is steviol glycoside content >=50%.
Further, the food flavor is fruity powdered flavor or essential oil.
Further, the food flavor is orange flavor, blueberry flavor, strawberry essence, lemon extract, blackcurrant perfume
One kind in essence, grape essence, Cranberry essence, Mint Essence.
Further, pressed candy of the invention can add in 0-100 parts of Vegetable powder, fruit on the basis of above-mentioned formula
Powder, solid beverage etc..
Branched-chain amino acid is the general designation of leucine, valine and isoleucine.Leucine, valine and isoleucine belong to
Essential amino acid, it is necessary to pass through dietary int ake.Branched-chain amino acid is required nutriment in human life activity, is helped
In the formation and growth of tissue, help to form or repair tissue, be improved body immunity, mitigate mental fatigue, promote
Into insulin releasing, promote the effects that growth hormone release, adjusting blood glucose, increase muscle, reduction fat.
Sugar alcohol is a kind of new type functional sugar source, their sugariness is respectively less than sucrose, and heat is also less than sucrose mostly, mainly
Filler as low sugariness, sweetener low in calories or high-intensity sweeteners.Meanwhile they are generally by insulin system
About, the raising of blood glucose value will not be caused, thus be commonly used for diabetes, obesity patient sweetener.In the oral cavity, this kind of sweetener
Not by microbial action, acid is not produced, therefore without saprodontia.The problems such as with modern age diabetes, obesity, hyperlipemia, saprodontia
Become increasingly conspicuous, on it is safe, in good taste, not saprodontia, do not influence the various sugar alcohols of blood glucose value, people more and more pay attention to.In addition,
Glycitols is not involved in browning reaction, and caramelization effect does not occur yet for when heating.Academic has proposed that " functional food adds
Agent " concept, can be with to having the Partial Food additive kind of determining health factor and the detailed test data of science
It is included into this scope.Glycitols is one of more typical " functional food additives ".
Oligosaccharide is a kind of new type functional sugar source.The health-care effect of oligosaccharide has：1）Improve micro-ecological environment in human body,
Be conducive to the proliferation of Bifidobacterium and other beneficial bacteriums, generating organic acid through metabolism reduces intestinal pH, inhibits enteral sramana
Salmonella and the growth of spoilage organisms adjust gastrointestinal function, inhibit enteral corrupt substance, change stool, anti-to treat constipation, and increase
Vitamin synthesizes, and improves immune function of human body；2）Oligosaccharides can improve blood lipid metabolism, reduce blood like water-solubility vegetable fibres
The content of cholesterol and triglycerides in liquid；3）Oligosaccharide category non-insulin is relied on, and will not make blood glucose rise, is suitable for high blood
Sugared crowd and diabetes patient；4）Since difficulty by ptyalin and small intestine digests enzyme hydrolysis, calorific value is very low, is seldom converted into fat
Fat；5）Matrix is not formed by caries bacteria, it, can anti-caries also without condensation thalline effect.
Fructus Monordicae extract mainly contains mogroside, and sugariness is 200-300 times of sucrose, in inventive formulation
In mainly play sweetener.In addition, modern medicine and pharmacology is the study found that Fructus Monordicae extract contains abundant sweet Momordica grosvenori
Glycosides has hypoglycemic effect, can be used for auxiliary treatment diabetes；Containing abundant vitamin C, there are anti-aging, anticancer and beneficial skin
Beautification function；And also reducing blood lipid and antiobesity action, can auxiliary treating high blood fat disease, improve the image of overweight people.
Qualities of stevia extract mainly contains steviol glycoside, and sugariness is 150-300 times of sucrose, in inventive formulation
Mainly play sweetener.In addition, research shows that qualities of stevia extract does not interfere with blood glucose level or interference insulin.Sweetleaf
Chrysanthemum extract is free of any calorie, can provide more flexibly selections in terms of heat is always taken in budget to diabetes patient, and
Contribute to control body weight.
Another object of the present invention is to provide the preparation method of the pressed candy of the improvement branched-chain amino acid bitter taste,
It is characterized by comprising following steps：
1）It crushes, sieving：The larger supplementary material of particle such as citric acid etc. is crushed, crosses 80~100 mesh screen screens.
2）Dispensing, mixing：The branched-chain amino acid powder measured, sugar alcohol, oligosaccharide, Fructus Monordicae extract, STEVIA REBAUDIANA are carried
The auxiliary materials such as object, citric acid powder is taken to be sufficiently mixed, mix is uniform.
3）Softwood processed：Starch, sodium carboxymethylcellulose are added in above-mentioned batch mixing and be uniformly mixed, then adds in water or water
Softwood is made in ethanol solution, stirring.
4）Granulation：Softwood is pelletized, wet granular is made.
5）Drying：Heated-air circulation oven is dried, and obtains dry material.
6）Whole grain：Dry material carries out break process, obtains dry particl of the fineness between 20-80 mesh.
7）It is total mixed：The magnesium stearate measured is crushed, crosses 60 mesh mesh screens, and be mixed to get with food flavor, dry particl
Powder.
8）Tabletting：Tabletting is carried out to powder, pressed candy is made.
9）Packaging：Bottled or packed packaging.
Compared with prior art, the device have the advantages that：
1）In terms of eliminating or improving the prior art of bitter taste of food, generally use following methods.Method one：Addition bitter taste disappears
Except synergist such as alkaline earth oxide, glycuronic acid, acidic phospholipid, diglyceride etc. and high polymer adjuvant etc..Method two：
Add in bitter blockers such as carbonyls, interior ester complexes.Method three：Add taste masking component such as resinae, cellulose
Class, seaweed acids complex compound or derivatives thereof and sweetener and essence.
Food additives are added usually in food or food processing aid all must be in strict accordance with GB2760《Food security
National standard food additives use standard》It performs.Therefore, mode more feasible in food is exactly to add sweetener, acid
Taste agent, food flavor etc. are to improve product flavour.
The present invention selects mode that is most effective, most easily carrying out.The most effective pressed candy flavour for being embodied in the present invention obtains
Effective to improve, branched-chain amino acid bitter taste significantly weakens, and the inclined sweet tea of product inlet, rear taste show as the pico- bitter taste of amino acid.Most
It is all common substance easily to carry out and be embodied in supplementary material of the present invention, and production technology is also conventional process, it is easy to accomplish industrialized production.
2nd, supplementary material used in pressed candy formula of the invention be mainly common common food raw material for example sugar alcohol, oligosaccharide,
Starch, magnesium stearate and natural extract such as Fructus Monordicae extract, qualities of stevia extract are that the reliable food of safety is former
Material.The formula does not add the food additives such as preservative, pigment, artificial synthetic essence, reduces the change of non-food stuff proper constituent
Learn the influence and injury of substance or synthetic material's confrontation human body.
3rd, for pressed candy formula of the invention on the basis of branched-chain amino acid bitter taste is effectively improved, the supplementary material of selection is equal
Sugar content is extremely low, be suitble to diabetic, obese people it is edible, not only can effectively supplement branched-chain amino acid, but also without blood glucose liter
High pressure.
4th, the pressed candy provided by the invention for being effectively improved branched-chain amino acid bitter taste, this kind of product are readily produced realization,
Inner wrapping can be processed into（50-100）It is convenient for carrying, instant edible, can at any time be eaten when consumer feels fatigue, effectively
Supplement branched-chain amino acid, supplement energy（Amino acid can also decompose energy supply）.
Specific embodiment
With reference to embodiment to further instruction of the present invention, the percentage in embodiment is weight percentage, but
The present invention is not limited thereto.
Embodiment 1
A kind of pressed candy formula for being effectively improved branched-chain amino acid bitter taste according to mass fraction meter, is formulated and is：Branched-chain amino acid
30 parts, 80 parts of sugar alcohol, 30 parts of oligosaccharide, 10 parts of starch, 10 parts of magnesium stearate, 1 part of Fructus Monordicae extract, qualities of stevia extract 1
Part, 1 part of citric acid, 1 part of food flavor.
Specific implementation step is：
1）It crushes, sieving：The larger supplementary material of particle such as citric acid etc. is crushed, crosses 80~100 mesh screen screens.
2）Dispensing, mixing：The branched-chain amino acid powder measured, sugar alcohol, oligosaccharide, Fructus Monordicae extract, STEVIA REBAUDIANA are carried
The auxiliary materials such as object, citric acid powder is taken to be sufficiently mixed, mix is uniform.
3）Softwood processed：Starch is added in above-mentioned batch mixing to be uniformly mixed, then adds in suitable quantity of water, softwood is made in stirring.
4）Granulation：Softwood is pelletized, wet granular is made.
5）Drying：Heated-air circulation oven is dried, and obtains dry material.
6）Whole grain：Dry material carries out break process, obtains dry particl of the fineness between 20-80 mesh.
7）It is total mixed：The magnesium stearate measured is crushed, crosses 60 mesh mesh screens, and be mixed to get with food flavor, dry particl
Powder.
8）Tabletting：Tabletting is carried out to powder, pressed candy is made.
9）Packaging：Bottled or packed packaging.
Embodiment 2
A kind of pressed candy formula for being effectively improved branched-chain amino acid bitter taste according to mass fraction meter, is formulated and is：Branched-chain amino acid
10 parts, 50 parts of sugar alcohol, 3 parts of starch, 10 parts of sodium carboxymethylcellulose, 0.1 part of magnesium stearate, 0.01 part of Fructus Monordicae extract, lemon
Lemon acid 0.01 part, 0.01 part of food flavor.
Specific implementation step is：
1）It crushes, sieving：The larger supplementary material of particle such as citric acid etc. is crushed, crosses 80~100 mesh screen screens.
2）Dispensing, mixing：The auxiliary materials such as the branched-chain amino acid powder measured, sugar alcohol, Fructus Monordicae extract, citric acid powder are filled
Divide mixing, mix is uniform.
3）Softwood processed：Starch, sodium carboxymethylcellulose are added in above-mentioned batch mixing and be uniformly mixed, is then added in appropriate
Softwood is made in water, stirring.
4）Granulation：Softwood is pelletized, wet granular is made.
5）Drying：Heated-air circulation oven is dried, and obtains dry material.
6）Whole grain：Dry material carries out break process, obtains dry particl of the fineness between 20-80 mesh.
7）It is total mixed：The magnesium stearate measured is crushed, crosses 60 mesh mesh screens, and be mixed to get with food flavor, dry particl
Powder.
8）Tabletting：Tabletting is carried out to powder, pressed candy is made.
9）Packaging：Bottled or packed packaging.
Embodiment 3
A kind of pressed candy formula for being effectively improved branched-chain amino acid bitter taste according to mass fraction meter, is formulated and is：Branched-chain amino acid
20 parts, 60 parts of sugar alcohol, 15 parts of oligosaccharide, 3 parts of starch, 1 part of magnesium stearate, 0.1 part of Fructus Monordicae extract, qualities of stevia extract
0.1 part, 0.2 part of citric acid, 0.1 part of food flavor.
Specific implementation step is：
1）It crushes, sieving：The larger supplementary material of particle such as citric acid etc. is crushed, crosses 80~100 mesh screen screens.
2）Dispensing, mixing：The branched-chain amino acid powder measured, sugar alcohol, oligosaccharide, Fructus Monordicae extract, STEVIA REBAUDIANA are carried
The auxiliary materials such as object, citric acid powder is taken to be sufficiently mixed, mix is uniform.
3）Softwood processed：Starch is added in above-mentioned batch mixing to be uniformly mixed, then adds in suitable quantity of water, softwood is made in stirring.
4）Granulation：Softwood is pelletized, wet granular is made.
5）Drying：Heated-air circulation oven is dried, and obtains dry material.
6）Whole grain：Dry material carries out break process, obtains dry particl of the fineness between 20-80 mesh.
7）It is total mixed：The magnesium stearate measured is crushed, crosses 60 mesh mesh screens, and be mixed to get with food flavor, dry particl
Powder.
8）Tabletting：Tabletting is carried out to powder, pressed candy is made.
9）Packaging：Bottled or packed packaging.
Embodiment 4
A kind of pressed candy formula for being effectively improved branched-chain amino acid bitter taste according to mass fraction meter, is formulated and is：Branched-chain amino acid
15 parts, 20 parts of blueberry powder, 50 parts of sugar alcohol, 10 parts of oligosaccharide, 3 parts of sodium carboxymethylcellulose, 1 part of magnesium stearate, Siraitia grosvenorii extraction
0.1 part of object, 0.1 part of qualities of stevia extract, 0.2 part of citric acid, 0.1 part of food flavor.
Specific implementation step is：
1）It crushes, sieving：The larger supplementary material of particle such as citric acid etc. is crushed, crosses 80~100 mesh screen screens.
2）Dispensing, mixing：Branched-chain amino acid powder, blueberry powder, sugar alcohol, oligosaccharide, Fructus Monordicae extract, the sweet tea that will be measured
The auxiliary materials such as leaf chrysanthemum extract, citric acid powder are sufficiently mixed, and mix is uniform.
3）Softwood processed：Starch is added in above-mentioned batch mixing to be uniformly mixed, then adds in suitable quantity of water, softwood is made in stirring.
4）Granulation：Softwood is pelletized, wet granular is made.
5）Drying：Heated-air circulation oven is dried, and obtains dry material.
6）Whole grain：Dry material carries out break process, obtains dry particl of the fineness between 20-80 mesh.
7）It is total mixed：The magnesium stearate measured is crushed, crosses 60 mesh mesh screens, and be mixed to get with food flavor, dry particl
Powder.
8）Tabletting：Tabletting is carried out to powder, pressed candy is made.
9）Packaging：Bottled or packed packaging.
Although the present invention is described with reference to specific embodiment as described above, those skilled in the art
It should be appreciated that above example is only to illustrate the present invention and not to limit the present invention, as long as in the essence essence of the present invention
The variation, modification of above-described embodiment should be all fallen into refreshing range in the range of following claims are claimed.
Claims (10)
1. a kind of pressed candy for being effectively improved branched-chain amino acid bitter taste, which is characterized in that according to mass fraction meter, the tabletting
The component of candy is：10-30 parts of branched-chain amino acid, 50-80 parts of sugar alcohol, 0-30 parts of oligosaccharide, 3-10 parts of starch, carboxymethyl cellulose
Plain sodium 0-10 parts, 0.1-10 parts of magnesium stearate, 0.01-1 parts of Fructus Monordicae extract, 0-1 parts of qualities of stevia extract, citric acid
0.01-1 parts, 0.01-1 parts of food flavor.
2. pressed candy as described in claim 1, which is characterized in that according to mass fraction meter, the component of the pressed candy
For：15-20 parts of branched-chain amino acid, 50-70 parts of sugar alcohol, 10-20 parts of oligosaccharide, 3-5 parts of starch, 0.1-5 parts of magnesium stearate, arhat
0.01-1 parts of berry extract, 0.1-1 parts of qualities of stevia extract, 0.01-1 parts of citric acid, 0.01-1 parts of food flavor.
3. pressed candy as described in claim 1, which is characterized in that according to mass fraction meter, the component of the pressed candy
For：15-20 parts of branched-chain amino acid, 50-70 parts of sugar alcohol, 10-20 parts of oligosaccharide, 1-7 parts of sodium carboxymethylcellulose, magnesium stearate
0.1-5 parts, 0.01-1 parts of Fructus Monordicae extract, 0.1-1 parts of qualities of stevia extract, 0.01-1 parts of citric acid, food flavor 0.01-
1 part.
4. pressed candy as described in claim 1, which is characterized in that the branched-chain amino acid is that mass ratio is 2:1:1 L-
Leucine, l-Isoleucine, Valine mixture, and L-Leu, l-Isoleucine, Valine are crystal powder
End, purity >=98%.
5. pressed candy formula as described in claim 1, which is characterized in that the sugar alcohol is D-sorbite, mannitol, wheat
Bud sugar alcohol, lactitol, xylitol it is one or more.
6. pressed candy as described in claim 1, which is characterized in that the oligosaccharide is oligomeric maltose, oligomeric different malt
Sugar, xylo-oligosaccharide, oligomeric lactose, galactooligosaccharide, cyclodextrine, oligofructose, soyabean oligosaccharides, chitin oligosaccharide one kind
It is or a variety of.
7. pressed candy as described in claim 1, which is characterized in that the Fructus Monordicae extract specification contains for mogroside
Amount >=20%.
8. pressed candy as described in claim 1, which is characterized in that qualities of stevia extract specification for steviol glycoside content >=
50%。
9. pressed candy as described in claim 1, which is characterized in that the food flavor is fruity powdered flavor or perfume (or spice)
Essential oil.
A kind of 10. preparation method of the pressed candy as described in claim 1 for improving branched-chain amino acid bitter taste, it is characterised in that packet
Include following steps：
1）It crushes, sieving：The larger supplementary material of particle such as citric acid etc. is crushed, crosses 80~100 mesh screen screens；
2）Dispensing, mixing：By the branched-chain amino acid powder measured, sugar alcohol, oligosaccharide, Fructus Monordicae extract, qualities of stevia extract,
The auxiliary materials such as citric acid powder are sufficiently mixed, and mix is uniform；
3）Softwood processed：Starch, sodium carboxymethylcellulose are added in above-mentioned batch mixing and be uniformly mixed, then adds in water or water-ethanol
Softwood is made in solution, stirring；
4）Granulation：Softwood is pelletized, wet granular is made；
5）Drying：Heated-air circulation oven is dried, and obtains dry material；
6）Whole grain：Dry material carries out break process, obtains dry particl of the fineness between 20-80 mesh；
7）It is total mixed：The magnesium stearate measured is crushed, crosses 60 mesh mesh screens, and powder is mixed to get with food flavor, dry particl；
8）Tabletting：Tabletting is carried out to powder, pressed candy is made；
9）Packaging：Bottled or packed packaging.
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| CN112471309A (en) * | 2020-11-23 | 2021-03-12 | 量子高科(广东)生物有限公司 | Filling material and application thereof |
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| CN106420629A (en) * | 2016-10-28 | 2017-02-22 | 广州中大南沙科技创新产业园有限公司 | Branched chain amino acid preparation and preparation method and application thereof |
| CN106723017A (en) * | 2016-11-22 | 2017-05-31 | 广西钱隆投资管理有限公司 | A kind of preparation method of Jasmine lozenge |
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| CN108935891A (en) * | 2018-05-09 | 2018-12-07 | 安徽过湾农业科技有限公司 | A kind of production method of the selenium-rich pressed candy with radiation-resisting functional |
| CN112471309A (en) * | 2020-11-23 | 2021-03-12 | 量子高科(广东)生物有限公司 | Filling material and application thereof |
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