CN108783317A - 一种花红紫薯咀嚼片的配方及其制备方法 - Google Patents
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Abstract
本发明公开了一种花红紫薯咀嚼片的制备及其制备方法,是以花红,紫薯,微晶纤维素,甘露醇,硬脂酸镁,聚乙烯吡咯烷酮,95%乙醇为原料,通过单因素试验和响应面分析方法分析花红紫薯咀嚼片的制备工艺,筛选出外观合格,口感好,硬度和崩解度合理的处方,制得不易破碎、口感细腻、酸甜适宜爽口、硬度适当的花红紫薯咀嚼片。
Description
技术领域
本发明涉及一种花红紫薯咀嚼片的配方及其制备方法,属于食品加工领域。
背景技术
花红(Malusasiatica)隶属蔷薇科,其果实名为花红果,俗称沙果。花红果含有较多的有机酸与维生素,还包含Se、Zn等微量元素及抗氧化因子,其成分具有降低血压、扩张血管、消食燃脂。花红果具有较高的酸味、适宜的甜度,因此呈现出独特风味。文献报道,花红果具有明目,生津作用,同时可以驱除蚊虫。紫薯属于深色食品,富含多种营养素,主要含有淀粉、粗蛋白、VC,其含量约为18%、2.6%、17.5%,并且含有天然花青素及Zn、Fe、Cu、Mn、Ca、Se等微量元素。
目前,紫薯主要用于鲜食,同时部分通过加工,成为美味、营养的产品。紫薯中含有0.9%水溶性膳食纤维,对体内自由基具有极强的清除作用,对高血压有预防作用,可以改善肝功能,降低基因突变的概率。咀嚼片是近年来国外开发应用的一种新颖片剂,一方面能满足快节奏的现代社会生活,另一方面可补充Ca、Fe、Zn、Se等元素,成为一种即食方便食品,满足了人们对现代食品的需求。在崇尚健康、营养的今天,咀嚼片的发展呈现出非常广阔的市场前景。目前,以花红果及紫薯为原料,进行复配制备咀嚼片剂的文献鲜有报道。
本文以花红、紫薯为原料,通过添加填充剂、润滑剂、矫味剂、粘合剂等辅料,进行复合咀嚼研制,不仅提高了花红、紫薯的便携性,而且对于食用者来说省去了许多繁杂的步骤。
发明内容
本发明的目的是提供一种花红紫薯咀嚼片的配方;
本发明的另一目的提供上述花红紫薯咀嚼片的制备方法
本发明的一种花红紫薯咀嚼片的配方及其制备方法,所述各原料按以下质量份进行配比:花红超微粉35~55份,紫薯超微粉35~55份,微晶纤维素3~6份,甘露醇2~4份,硬脂酸镁0.1~2份,聚乙烯吡咯烷酮2~4份,95%乙醇30~50份。。
食用咀嚼片的制备工艺:
(1)将紫薯表面用蒸馏水洗净,置于真空恒温干燥箱(45℃~50℃)干燥至恒重,机械粉碎得粗粉,粗粉经超微粉碎机得紫薯超微粉;花红果表面用蒸馏水洗净,置于真空恒温干燥箱(45℃~50℃)干燥至恒重,取出后机械粉碎得粗粉,粗粉经经超微粉碎机得花红果超微粉,备用:
(2)混合物的制备:称取花红,紫薯,微晶纤维素,甘露醇,聚乙烯吡咯烷酮,,加入配置好的95%的乙醇40~60份,混合均匀;
(3)造粒:将上述混合物过2号筛,将过筛后的混合物颗粒放入烘箱中,45℃干燥1~2小时,过20目,100目的筛子,去除大于20目的颗粒和小于100目的颗粒;
(4)压片:将(3)中制得的颗粒加入0.1~2份的硬脂酸镁,混匀,用压片机压制成粒。
本发明的效益
1、本发明使用纯天然植物,成分温和,都为食品级添加剂,给追求健康、纯天然的现代人群提供了一个更舒心、更安全的选择;
2、本发明制备食用咀嚼片中,花红紫薯不仅能起镇痛,镇静作用,提高免疫功能,而且能够延缓细胞衰老的进程,降低血压,明目增智;
3、咀嚼片外观细腻光滑,成片较好,硬度适中,且配料主要为花红紫薯,除花红紫薯过敏体质者外,老少皆宜,有提高免疫力,减少感冒,促进新陈代谢的功效。
具体实施方式
下面通过具体实施例对花红紫薯咀嚼片的配方和制备工艺做进一步说明。
实施例1
原配料比:花红超微粉35份,紫薯超微粉35份,微晶纤维素3份,甘露醇2份,硬脂酸镁0.1份,聚乙烯吡咯烷酮2份,95%乙醇30份。
(1)将紫薯表面用蒸馏水洗净,置于真空恒温干燥箱47℃干燥至恒重,机械粉碎得粗粉,粗粉经超微粉碎机得紫薯超微粉;花红果表面用蒸馏水洗净,置于真空恒温干燥箱(47℃干燥至恒重,取出后机械粉碎得粗粉,粗粉经经超微粉碎机得花红果超微粉,备用:
(2)混合物的制备:称取花红,紫薯,微晶纤维素,甘露醇,聚乙烯吡咯烷酮,,加入配置好的95%的乙醇40份,混合均匀;
(3)造粒:将上述混合物过2号筛,将过筛后的混合物颗粒放入烘箱中,45℃干燥1小时,过20目,100目的筛子,去除大于20目的颗粒和小于100目的颗粒;
(4)压片:将(3)中制得的颗粒加入0.5份的硬脂酸镁,混匀,用压片机压制成粒。
实施例2
原配料比:花红超微粉45份,紫薯超微粉45份,微晶纤维素4.5份,甘露醇3份,硬脂酸镁0.5份,聚乙烯吡咯烷酮3份,95%乙醇40份。
(1)将紫薯表面用蒸馏水洗净,置于真空恒温干燥箱45℃干燥至恒重,机械粉碎得粗粉,粗粉经超微粉碎机得紫薯超微粉;花红果表面用蒸馏水洗净,置于真空恒温干燥箱45℃干燥至恒重,取出后机械粉碎得粗粉,粗粉经经超微粉碎机得花红果超微粉,备用:
(2)混合物的制备:称取花红,紫薯,微晶纤维素,甘露醇,聚乙烯吡咯烷酮,,加入配置好的95%的乙醇50份,混合均匀;
(3)造粒:将上述混合物过2号筛,将过筛后的混合物颗粒放入烘箱中,45℃干燥2小时,过20目,100目的筛子,去除大于20目的颗粒和小于100目的颗粒;
(4)压片:将(3)中制得的颗粒加入1份的硬脂酸镁,混匀,用压片机压制成粒。
实施例3
原配料比:花红超微粉55份,紫薯超微粉55份,微晶纤维素6份,甘露醇4份,硬脂酸镁2份,聚乙烯吡咯烷酮4份,95%乙醇50份。
(1)将紫薯表面用蒸馏水洗净,置于真空恒温干燥箱50℃干燥至恒重,机械粉碎得粗粉,粗粉经超微粉碎机得紫薯超微粉;花红果表面用蒸馏水洗净,置于真空恒温干燥箱50℃干燥至恒重,取出后机械粉碎得粗粉,粗粉经经超微粉碎机得花红果超微粉,备用:
(2)混合物的制备:称取花红,紫薯,微晶纤维素,甘露醇,聚乙烯吡咯烷酮,加入配置好的95%的乙醇60份,混合均匀;
(3)造粒:将上述混合物过2号筛,将过筛后的混合物颗粒放入烘箱中,45℃干燥1.5小时,过20目,100目的筛子,去除大于20目的颗粒和小于100目的颗粒;
(4)压片:将(3)中制得的颗粒加入2份的硬脂酸镁,混匀,用压片机压制成粒。
Claims (3)
1.一种花红紫薯咀嚼片的制备及其制备方法,是以百合粉,花红,紫薯,微晶纤维素,甘露醇,硬脂酸镁,聚乙烯吡咯烷酮,95%乙醇为主要成分制备而成。
2.如权利要求1所述一种花红紫薯咀嚼片的制备及其制备方法,其特征在于:所述各原料按以下质量份进行配比:花红超微粉35~55份,紫薯超微粉35~55份,微晶纤维素3~6份,甘露醇2~4份,硬脂酸镁0.1~2份,聚乙烯吡咯烷酮2~4份,95%乙醇30~50份。
3.如权利要求1所述一种花红紫薯咀嚼片的制备及其制备方法,包括以下步骤:
(1)将紫薯表面用蒸馏水洗净,置于真空恒温干燥箱(45℃~50℃)干燥至恒重,机械粉碎得粗粉,粗粉经超微粉碎机得紫薯超微粉;花红果表面用蒸馏水洗净,置于真空恒温干燥箱(45℃~50℃)干燥至恒重,取出后机械粉碎得粗粉,粗粉经经超微粉碎机得花红果超微粉,备用:
(2)混合物的制备:称取花红,紫薯,微晶纤维素,甘露醇,聚乙烯吡咯烷酮,,加入配置好的95%的乙醇40~60份,混合均匀;
(3)造粒:将上述混合物过2号筛,将过筛后的混合物颗粒放入烘箱中,45℃干燥1~2小时,过20目,100目的筛子,去除大于20目的颗粒和小于100目的颗粒;
(4)压片:将(3)中制得的颗粒加入0.5~3份的硬脂酸镁,混匀,用压片机压制成粒。
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