CN109588524A - A kind of invigorating qi and refreshing pressed candy and preparation method thereof - Google Patents
A kind of invigorating qi and refreshing pressed candy and preparation method thereof Download PDFInfo
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- CN109588524A CN109588524A CN201811349609.4A CN201811349609A CN109588524A CN 109588524 A CN109588524 A CN 109588524A CN 201811349609 A CN201811349609 A CN 201811349609A CN 109588524 A CN109588524 A CN 109588524A
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- powder
- ginseng
- refreshing
- invigorating
- pressed candy
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- 235000009508 confectionery Nutrition 0.000 title claims abstract description 15
- 238000002360 preparation method Methods 0.000 title claims abstract description 11
- 239000000843 powder Substances 0.000 claims abstract description 59
- 241000208340 Araliaceae Species 0.000 claims abstract description 39
- 235000005035 Panax pseudoginseng ssp. pseudoginseng Nutrition 0.000 claims abstract description 39
- 235000003140 Panax quinquefolius Nutrition 0.000 claims abstract description 39
- 235000008434 ginseng Nutrition 0.000 claims abstract description 39
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims abstract description 20
- HQKMJHAJHXVSDF-UHFFFAOYSA-L magnesium stearate Chemical compound [Mg+2].CCCCCCCCCCCCCCCCCC([O-])=O.CCCCCCCCCCCCCCCCCC([O-])=O HQKMJHAJHXVSDF-UHFFFAOYSA-L 0.000 claims abstract description 20
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims abstract description 12
- NOOLISFMXDJSKH-UTLUCORTSA-N (+)-Neomenthol Chemical compound CC(C)[C@@H]1CC[C@@H](C)C[C@@H]1O NOOLISFMXDJSKH-UTLUCORTSA-N 0.000 claims abstract description 11
- NOOLISFMXDJSKH-UHFFFAOYSA-N DL-menthol Natural products CC(C)C1CCC(C)CC1O NOOLISFMXDJSKH-UHFFFAOYSA-N 0.000 claims abstract description 11
- 244000068988 Glycine max Species 0.000 claims abstract description 11
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 11
- UEDUENGHJMELGK-HYDKPPNVSA-N Stevioside Chemical compound O([C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@]12C(=C)C[C@@]3(C1)CC[C@@H]1[C@@](C)(CCC[C@]1([C@@H]3CC2)C)C(=O)O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O UEDUENGHJMELGK-HYDKPPNVSA-N 0.000 claims abstract description 11
- 229940041616 menthol Drugs 0.000 claims abstract description 11
- 235000013336 milk Nutrition 0.000 claims abstract description 11
- 239000008267 milk Substances 0.000 claims abstract description 11
- 210000004080 milk Anatomy 0.000 claims abstract description 11
- 229940013618 stevioside Drugs 0.000 claims abstract description 11
- OHHNJQXIOPOJSC-UHFFFAOYSA-N stevioside Natural products CC1(CCCC2(C)C3(C)CCC4(CC3(CCC12C)CC4=C)OC5OC(CO)C(O)C(O)C5OC6OC(CO)C(O)C(O)C6O)C(=O)OC7OC(CO)C(O)C(O)C7O OHHNJQXIOPOJSC-UHFFFAOYSA-N 0.000 claims abstract description 11
- 235000019202 steviosides Nutrition 0.000 claims abstract description 11
- 235000019871 vegetable fat Nutrition 0.000 claims abstract description 11
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 claims abstract description 10
- 229920002774 Maltodextrin Polymers 0.000 claims abstract description 10
- 239000005913 Maltodextrin Substances 0.000 claims abstract description 10
- 229930003268 Vitamin C Natural products 0.000 claims abstract description 10
- 235000021539 instant coffee Nutrition 0.000 claims abstract description 10
- 235000019359 magnesium stearate Nutrition 0.000 claims abstract description 10
- 229940035034 maltodextrin Drugs 0.000 claims abstract description 10
- 235000019154 vitamin C Nutrition 0.000 claims abstract description 10
- 239000011718 vitamin C Substances 0.000 claims abstract description 10
- 244000269722 Thea sinensis Species 0.000 claims abstract description 7
- 235000019441 ethanol Nutrition 0.000 claims abstract description 6
- 235000020985 whole grains Nutrition 0.000 claims abstract description 6
- -1 D-mannital Substances 0.000 claims abstract description 3
- 239000000203 mixture Substances 0.000 claims abstract description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 10
- 238000001035 drying Methods 0.000 claims description 9
- 238000000034 method Methods 0.000 claims description 6
- 238000000855 fermentation Methods 0.000 claims description 5
- 230000004151 fermentation Effects 0.000 claims description 5
- 241000196324 Embryophyta Species 0.000 claims description 2
- 238000001816 cooling Methods 0.000 claims description 2
- 239000006071 cream Substances 0.000 claims description 2
- 238000010438 heat treatment Methods 0.000 claims description 2
- 238000007654 immersion Methods 0.000 claims description 2
- 238000011081 inoculation Methods 0.000 claims description 2
- 230000001954 sterilising effect Effects 0.000 claims description 2
- 238000004659 sterilization and disinfection Methods 0.000 claims description 2
- 241000193830 Bacillus <bacterium> Species 0.000 claims 1
- 206010041349 Somnolence Diseases 0.000 abstract description 8
- 230000000694 effects Effects 0.000 abstract description 8
- 230000006870 function Effects 0.000 abstract description 6
- 235000013305 food Nutrition 0.000 abstract description 5
- 230000001055 chewing effect Effects 0.000 abstract description 3
- 210000003734 kidney Anatomy 0.000 abstract description 3
- 238000012423 maintenance Methods 0.000 abstract description 3
- 239000002304 perfume Substances 0.000 abstract description 3
- 230000002618 waking effect Effects 0.000 abstract description 3
- 238000005516 engineering process Methods 0.000 abstract description 2
- 230000007774 longterm Effects 0.000 abstract description 2
- 238000011084 recovery Methods 0.000 abstract 1
- 235000013616 tea Nutrition 0.000 description 5
- 240000007154 Coffea arabica Species 0.000 description 4
- RYYVLZVUVIJVGH-UHFFFAOYSA-N caffeine Chemical group CN1C(=O)N(C)C(=O)C2=C1N=CN2C RYYVLZVUVIJVGH-UHFFFAOYSA-N 0.000 description 4
- 235000016213 coffee Nutrition 0.000 description 4
- 235000013353 coffee beverage Nutrition 0.000 description 4
- 241000894006 Bacteria Species 0.000 description 3
- 240000006024 Lactobacillus plantarum Species 0.000 description 3
- 235000013965 Lactobacillus plantarum Nutrition 0.000 description 3
- 229940072205 lactobacillus plantarum Drugs 0.000 description 3
- 238000010298 pulverizing process Methods 0.000 description 3
- 150000005846 sugar alcohols Chemical class 0.000 description 3
- LPHGQDQBBGAPDZ-UHFFFAOYSA-N Isocaffeine Natural products CN1C(=O)N(C)C(=O)C2=C1N(C)C=N2 LPHGQDQBBGAPDZ-UHFFFAOYSA-N 0.000 description 2
- 230000008901 benefit Effects 0.000 description 2
- 229960001948 caffeine Drugs 0.000 description 2
- VJEONQKOZGKCAK-UHFFFAOYSA-N caffeine Natural products CN1C(=O)N(C)C(=O)C2=C1C=CN2C VJEONQKOZGKCAK-UHFFFAOYSA-N 0.000 description 2
- 230000007423 decrease Effects 0.000 description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
- 208000019901 Anxiety disease Diseases 0.000 description 1
- 241000186660 Lactobacillus Species 0.000 description 1
- 235000006679 Mentha X verticillata Nutrition 0.000 description 1
- 244000246386 Mentha pulegium Species 0.000 description 1
- 235000016257 Mentha pulegium Nutrition 0.000 description 1
- 235000002899 Mentha suaveolens Nutrition 0.000 description 1
- 235000004357 Mentha x piperita Nutrition 0.000 description 1
- 235000001636 Mentha x rotundifolia Nutrition 0.000 description 1
- GXCLVBGFBYZDAG-UHFFFAOYSA-N N-[2-(1H-indol-3-yl)ethyl]-N-methylprop-2-en-1-amine Chemical compound CN(CCC1=CNC2=C1C=CC=C2)CC=C GXCLVBGFBYZDAG-UHFFFAOYSA-N 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 230000003288 anthiarrhythmic effect Effects 0.000 description 1
- 230000003712 anti-aging effect Effects 0.000 description 1
- 230000002929 anti-fatigue Effects 0.000 description 1
- 230000036506 anxiety Effects 0.000 description 1
- 230000017531 blood circulation Effects 0.000 description 1
- 210000001124 body fluid Anatomy 0.000 description 1
- 239000010839 body fluid Substances 0.000 description 1
- 210000003169 central nervous system Anatomy 0.000 description 1
- 229940112822 chewing gum Drugs 0.000 description 1
- 235000015218 chewing gum Nutrition 0.000 description 1
- 230000002964 excitative effect Effects 0.000 description 1
- 229930182494 ginsenoside Natural products 0.000 description 1
- 229940089161 ginsenoside Drugs 0.000 description 1
- 235000001050 hortel pimenta Nutrition 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 229940039696 lactobacillus Drugs 0.000 description 1
- 210000004072 lung Anatomy 0.000 description 1
- DKXULEFCEORBJK-UHFFFAOYSA-N magnesium;octadecanoic acid Chemical compound [Mg].CCCCCCCCCCCCCCCCCC(O)=O DKXULEFCEORBJK-UHFFFAOYSA-N 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 230000004630 mental health Effects 0.000 description 1
- 239000001525 mentha piperita l. herb oil Substances 0.000 description 1
- 230000002503 metabolic effect Effects 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 239000002207 metabolite Substances 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 235000019477 peppermint oil Nutrition 0.000 description 1
- 230000005195 poor health Effects 0.000 description 1
- 238000010791 quenching Methods 0.000 description 1
- 239000001397 quillaja saponaria molina bark Substances 0.000 description 1
- 150000003254 radicals Chemical class 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 239000003507 refrigerant Substances 0.000 description 1
- 230000033764 rhythmic process Effects 0.000 description 1
- 229930182490 saponin Natural products 0.000 description 1
- 150000007949 saponins Chemical class 0.000 description 1
- 238000007873 sieving Methods 0.000 description 1
- 239000000779 smoke Substances 0.000 description 1
- 210000000952 spleen Anatomy 0.000 description 1
- 230000004936 stimulating effect Effects 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 230000002195 synergetic effect Effects 0.000 description 1
- 230000035922 thirst Effects 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
- A23G3/368—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 containing vitamins, antibiotics
-
- 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
- A23G3/40—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds characterised by the fats used
-
- 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
- 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
- A23G3/50—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by shape, structure or physical form, e.g. products with supported structure
-
- 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
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Inorganic Chemistry (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Microbiology (AREA)
- Botany (AREA)
- Molecular Biology (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Confectionery (AREA)
Abstract
The invention discloses a kind of preparation methods of invigorating qi and refreshing pressed candy, belong to food processing technology field.The key step of product of the present invention preparation are as follows: matcha powder, fermented ginseng powder, instant coffee powder, soybean milk powder, menthol, vitamin C, vegetable fat powder, stevioside, D-mannital, maltodextrin, magnesium stearate are weighed in proportion, mix, crush, are sieved, it is infiltrated again with ethyl alcohol, it pelletized, dried, then pass through whole grain, tabletting, obtain invigorating qi and refreshing pressed candy.This product tea perfume is strong, embodies ginseng taste, sour-sweet cool and refreshing, is convenient for carrying, the chewing containing food.Can rapid recovery fatigue it is sleepy, and long-acting maintenance waking state, ginseng reinforces vital energy, it is substantially improved through everfermentation effect, weak constitution can fundamentally be improved, it drives suitable for driver containing food or other Work places chewings of feeling sleepy, physical stress ability can be improved in long-term consumption, enhances the functions such as heart and kidney.
Description
Technical field
The invention belongs to food processing technology fields, are related to a kind of preparation method of invigorating qi and refreshing pressed candy.
Background technique
Modern life rhythm is fast, and operating pressure is big, and the working environment of high pressure makes people be easy to fatigue, if things go on like this, then
There are the situations such as in poor health, resistance decline, seriously affects the physical and mental health of people.Such as driver's long-duration driving will appear
Feel sleepy doze off, the situations such as insobriety, it is easy to accident occurs, jeopardizes oneself and autre vie safety.In order to guarantee work
Make and the efficiency of study, common people the methods of are refreshed oneself using various methods, such as drunk coffee, have tea, smoke, but above method
There is a shortcoming, it is not convenient enough, and can not have the function that at once and longer to refresh the mind, it is palliative.
Main excitatory ingredient in tea and coffee is caffeine, and caffeine energy stimulating central nervous system boosts metabolism, and is increased
Into blood circulation, eliminate sleepy is inspired enthusiasm, and reduction is tired, is improved the esthesis to objective things impression, is enhanced the thinking of people
Activity, and heart and kidney movable function can be enhanced.Peppermint possesses function that is refrigerant, refreshing oneself, releive, is usually produced and is processed into
Peppermint oil and Mint Essence are applied among chewing gum or oral care product, can allow the fatigue and Anxiety of driving race
Decline 20%.
The effect of ginseng has replenish vital energy, restore pulse, and strengthen and remove vital energy, reinforces the spleen to benefit the lung, promotes the production of body fluid to quench thirst, tranquilize the mind and promote the intelligence.Ginsenoside is
The main active of ginseng, antifatigue, anti-aging, anti-arrhythmia, improve learning and memory and in terms of
There is good effect.Modern research shows that ginseng can by Function of Antioxygen Free Radical, to the adjustment effect of energy substance, to cream
Several aspects such as the adjustment effect of acid metabolic alleviate physical fatigue.Ginseng passes through lactobacillus-fermented, and it is rare that ginseng both can be improved
Saponin content, and the metabolite containing lactic acid bacteria, such that its functional and nutritive value all obtains certain raising.
Therefore, exploitation is a can adapt to different work place, different crowd, and not only have quick-acting, but also long-acting can mention
The convenience type product of refreshing restoring consciouness is urgently needed for market.
Summary of the invention
The purpose of the present invention is to provide a kind of preparation method of invigorating qi and refreshing pressed candy, such product tea perfume is strong,
It is cool and refreshing, using coffee, tea and ginseng as primary raw material, synergistic effect is played, it is sleepy quickly to improve fatigue,
And long-acting maintenance waking state, ginseng reinforce vital energy, and are substantially improved through everfermentation effect, can fundamentally improve weak body
Matter, drives suitable for driver and other Work places of feeling sleepy are edible.
The present invention is realized by the following technical means:
A kind of various composition of invigorating qi and refreshing pressed candy forms by weight percentage are as follows: matcha powder 5%~15%, instant
Ground coffee 5%~15%, fermented ginseng powder 5%~10%, menthol 0.4%~0.8%, soybean milk powder 25%~35%, dimension life
Plain C0.5%~2%, vegetable fat powder 25%~35%, stevioside 0.4%~0.8%, D-mannital 5%~15%, malt paste
Smart 15%~30%, magnesium stearate 1%~2%.
Wherein fermented ginseng powder is prepared by the following method acquisition:
(1) by after immersion sun-dried ginseng or it is fresh participate in processing after, be placed in its 0.5~1 times pure water, carry out heating kill
Bacterium；
(2) the ferment-fermented 10h of inoculation 4%~6% after cooling~for 24 hours, leavening is the plant that laboratory is independently screened
Object lactobacillus；
(3) ginseng after fermentation is subjected to low temperature drying, temperature is not higher than 50 DEG C, makes water content lower than 5%, dries laggard
Row pulverizes up to fermented ginseng powder.
A kind of key step of invigorating qi and refreshing pressed candy preparation are as follows: by matcha powder, ginseng pulverate, instant coffee powder, soya-bean milk
Powder, menthol, vitamin C, vegetable fat powder, stevioside, D-mannital, maltodextrin, magnesium stearate are weighed in proportion, are mixed
It closes, crush, sieving, then being infiltrated with ethyl alcohol, being pelletized, dried, then being obtained by whole grain, tabletting.
The utility model has the advantages that finally invigorating qi and refreshing pressed candy product color obtained is light green by the present invention, tea perfume is strong, embodies people
Join taste, it is sour-sweet cool and refreshing, it is easy to carry, it is convenient.It is sleepy that fatigue can quickly be improved after mouth containing, and long-acting maintenance is clear
The state of waking up drives to improve people's work and learning efficiency containing food or other Work places chewings of feeling sleepy suitable for driver.Ginseng is big
Tonifying primordial Qi is substantially improved through everfermentation effect, can fundamentally improve weak constitution, and physical stress energy can be improved in long-term consumption
Power enhances the functions such as heart and kidney.
Specific embodiment
The following examples are further illustrations of the invention, rather than limiting the invention.
Embodiment 1
1) weigh matcha powder 500g, fermented ginseng powder 300g, instant coffee powder 100g, soybean milk powder 2900g, menthol 60g,
Vitamin C 100g, vegetable fat powder 2800g, stevioside 40g, D-mannital 1000g, maltodextrin 2000g, magnesium stearate
200g；
2) preparation method of fermented ginseng powder: by 1000g is fresh participate in processing after, be placed in 500mL pure water, 85 DEG C sterilization
30min；The lactobacillus plantarum independently screened in the laboratory 30g is inoculated with after being cooled to 42 DEG C, ferment 10h；By the ginseng after fermentation into
50 DEG C of row drying, make water content lower than 5%, carry out pulverizing up to fermented ginseng powder after drying.
3) matcha powder, ginseng pulverate, instant coffee powder, soybean milk powder, menthol, vitamin C, vegetable fat powder, stevioside, D- is sweet
Dew sugar alcohol, maltodextrin, magnesium stearate are mixed, are crushed, are sieved, then are infiltrated with 75% ethyl alcohol, are pelletized, are dried, made
Moisture content reaches 2%, then obtains by whole grain, tabletting.
Embodiment 2
1) weigh matcha powder 300g, fermented ginseng powder 200g, instant coffee powder 100g, soybean milk powder 1500g, menthol 25g,
Vitamin C 100g, vegetable fat powder 1300g, stevioside 50g, D-mannital 500g, maltodextrin 900g, magnesium stearate 100g；
2) it the preparation method of fermented ginseng powder: after 500g sun-dried ginseng is impregnated 30h, is placed in 400mL pure water, 121 DEG C
Sterilize 15min；The lactobacillus plantarum independently screened in the laboratory 20g is inoculated with after being cooled to 45 DEG C, ferment 12h；By the people after fermentation
Ginseng carries out 45 DEG C of drying, makes water content lower than 5%, carries out pulverizing up to fermented ginseng powder after drying.
3) matcha powder, ginseng pulverate, instant coffee powder, soybean milk powder, menthol, vitamin C, vegetable fat powder, stevioside, D- is sweet
Dew sugar alcohol, maltodextrin, magnesium stearate are mixed, are crushed, are sieved, then are infiltrated with 80% ethyl alcohol, are pelletized, are dried, made
Moisture content reaches 3%, then obtains by whole grain, tabletting.
Embodiment 3
1) matcha powder 1600g, fermented ginseng powder 800g, soybean milk powder 5000g, instant coffee powder 400g, menthol are weighed
80g, vitamin C 200g, vegetable fat powder 4000g, stevioside 120g, D-mannital 1600g, maltodextrin 3600g, stearic acid
Magnesium 400g；
2) preparation method of fermented ginseng powder: by 1500g is fresh participate in processing after, be placed in 1000mL pure water, 100 DEG C are killed
Bacterium 20min；The lactobacillus plantarum independently screened in the laboratory 50g is inoculated with after being cooled to 42 DEG C, ferment 20h；By the ginseng after fermentation
50 DEG C of drying are carried out, make water content lower than 5%, carry out pulverizing up to fermented ginseng powder after drying.
3) matcha powder, ginseng pulverate, instant coffee powder, soybean milk powder, menthol, vitamin C, vegetable fat powder, stevioside, D- is sweet
Dew sugar alcohol, maltodextrin, magnesium stearate are mixed, are crushed, are sieved, then are infiltrated with 75% ethyl alcohol, are pelletized, are dried, made
Moisture content reaches 3%, then obtains by whole grain, tabletting.
Claims (3)
1. a kind of invigorating qi and refreshing pressed candy, it is characterised in that: its various composition forms by weight percentage are as follows: matcha powder 5%
~15%, instant coffee powder 5%~15%, fermented ginseng powder 5%~10%, menthol 0.4%~0.8%, soybean milk powder 25%
~35%, vitamin C 0.5%~2%, vegetable fat powder 25%~35%, stevioside 0.4%~0.8%, D-mannital 5%~
15%, maltodextrin 15%~30%, magnesium stearate 1%~2%.
2. a kind of invigorating qi and refreshing pressed candy according to claim 1, it is characterised in that: the fermented ginseng powder is logical
Cross what following methods prepared:
(1) by after immersion sun-dried ginseng or it is fresh participate in processing after, be placed in its 0.5~1 times pure water, carry out heating sterilization；
(2) the ferment-fermented 10h of inoculation 4%~6% after cooling~for 24 hours, leavening is the plant cream that laboratory is independently screened
Bacillus；
(3) ginseng after fermentation is subjected to low temperature drying, temperature is not higher than 50 DEG C, makes water content lower than 5%, is surpassed after drying
Crushing of Ultrafine is up to fermented ginseng powder.
3. a kind of preparation method of invigorating qi and refreshing pressed candy according to claim 1 or 2, it is characterised in that: tea will be smeared
Powder, ginseng pulverate, instant coffee powder, soybean milk powder, menthol, vitamin C, vegetable fat powder, stevioside, D-mannital, maltodextrin,
Magnesium stearate is weighed in proportion, is mixed, is crushed, is sieved, then is infiltrated with ethyl alcohol, is pelletized, is dried, then by whole
Grain, tabletting obtain.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811349609.4A CN109588524A (en) | 2018-11-14 | 2018-11-14 | A kind of invigorating qi and refreshing pressed candy and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110692797A (en) * | 2019-11-15 | 2020-01-17 | 西安旭丰生物科技有限公司 | Coconut-flavored matcha tablet candy and preparation method thereof |
| CN112568317A (en) * | 2021-01-13 | 2021-03-30 | 宋小舟 | Enzyme ginseng polysaccharide powder tablet candy and preparation method thereof |
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| CN101574141A (en) * | 2008-05-05 | 2009-11-11 | 姚春霞 | Preparation method and application of complex vitamin coffee oral-disintegrating tablet candy |
| CN102018085A (en) * | 2009-09-09 | 2011-04-20 | 陈树喜 | Xylitol coffee pressed candy |
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| CN103636909A (en) * | 2013-12-26 | 2014-03-19 | 深圳市聚特佳生物科技有限公司 | Low-sugar fruity mint tabletting candy and preparation method thereof |
| CN107279443A (en) * | 2017-08-23 | 2017-10-24 | 何玉松 | A kind of pressed candy and preparation method thereof |
| KR20180104226A (en) * | 2017-03-09 | 2018-09-20 | (주)에코파낙스 | A method of preparing fermented red ginseng jelly, slice using fermented red ginseng raw material which maintains a ginseng prototype |
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| CN101574141A (en) * | 2008-05-05 | 2009-11-11 | 姚春霞 | Preparation method and application of complex vitamin coffee oral-disintegrating tablet candy |
| CN102018085A (en) * | 2009-09-09 | 2011-04-20 | 陈树喜 | Xylitol coffee pressed candy |
| CN102415470A (en) * | 2011-12-13 | 2012-04-18 | 九三粮油工业集团有限公司 | Soybean phospholipid pressed candies and preparation method thereof |
| CN103636909A (en) * | 2013-12-26 | 2014-03-19 | 深圳市聚特佳生物科技有限公司 | Low-sugar fruity mint tabletting candy and preparation method thereof |
| KR20180104226A (en) * | 2017-03-09 | 2018-09-20 | (주)에코파낙스 | A method of preparing fermented red ginseng jelly, slice using fermented red ginseng raw material which maintains a ginseng prototype |
| CN107279443A (en) * | 2017-08-23 | 2017-10-24 | 何玉松 | A kind of pressed candy and preparation method thereof |
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| CN110692797A (en) * | 2019-11-15 | 2020-01-17 | 西安旭丰生物科技有限公司 | Coconut-flavored matcha tablet candy and preparation method thereof |
| CN112568317A (en) * | 2021-01-13 | 2021-03-30 | 宋小舟 | Enzyme ginseng polysaccharide powder tablet candy and preparation method thereof |
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