CN110050970A - A kind of ripe plum original-taste granular lozenge and preparation method thereof - Google Patents
A kind of ripe plum original-taste granular lozenge and preparation method thereof Download PDFInfo
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- CN110050970A CN110050970A CN201910133602.7A CN201910133602A CN110050970A CN 110050970 A CN110050970 A CN 110050970A CN 201910133602 A CN201910133602 A CN 201910133602A CN 110050970 A CN110050970 A CN 110050970A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/03—Products from fruits or vegetables; Preparation or treatment thereof consisting of whole pieces or fragments without mashing the original pieces
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P10/00—Shaping or working of foodstuffs characterised by the products
- A23P10/20—Agglomerating; Granulating; Tabletting
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Abstract
The present invention relates to snack food technical field, in particular to a kind of ripe plum original-taste granular lozenge and preparation method thereof, the ripe plum original-taste granular lozenge be by after major ingredient and auxiliary material mixing granulation, it is re-compacted in flakes；Wherein, major ingredient includes at least ripe plum powder, preserved plum meat particle；Auxiliary material includes green plum essence, lubricant, sweetener, excipient, particle lozenge plum fragrance of the invention is pastel, salubrious, uniform color, in dark brown, sweet taste, tart flavour, saline taste balance coordination, salinity and sugar content are coordinated, and green plum bitterness, sour defect are overcome, so that the effective component of green plum and ripe plum is able to larger reservation, and then ensure the good health value of lozenge.
Description
Technical field
The present invention relates to snack food technical field, in particular to a kind of ripe plum original-taste granular lozenge and preparation method thereof.
Background technique
Green plum is also known as smoked plum, Mei Guo, be rosaceae Xing Shu magaphanerophytes, be distributed in China, Japan, South Korea, Korea,
The Asian countries such as Thailand and the ground such as area and Europe, the U.S..There are more than 3000 years green plum cultivation histories in China, is green plum
The most wide country of source area and in the world suitable planting, in 18 provincial and territorial plantations more than 1,000,000 mu.Green plum nutrition is rich
Richness, its tart flavour can promote the more parotins of salivary gland secretion, also have plurality kinds of health care ingredient, primary bioactivity object
Matter is the natural organic acids such as citric acid, malic acid, tannic acid, and vitamin B2 abundant has the function of preventing canceration, according to money
Expect display, VB in green plum2Content is up to 5.6mg/100g, is hundreds times of other fruit, and VB2In very stable peracid
In environment, there is advantage outstanding.SOD (superoxide dismutase) is the natural scavenger of human body oxygen radical, green plum
SOD content is also very rich, and the content of fresh fruit reaches 17037U/100g, and the content of plum is 8322U/100g, grape
7959U/100g, apple 7710U/100g, nectarine 6735, lichee 6644U/100g, watermelon 6440U/100g, banana 5329U/
100g.In addition, green plum also has prevention cardiovascular disease, tumor disease and improvement enteron aisle, promotion skin cell metabolism etc.
Healthcare function.But green plum acidity is higher, cannot directly eat, it is necessary to could eat by deep processing.The traditional green plum in China
Processed goods includes preserved fruit, plum essence, plum wine, Mei Fen, and enzyme vinegar etc., wherein preserved fruit fruit jelly class accounts for 70% or more of green plum fabricated product,
Product rich in taste, easy to carry, the plum fruit preserved fruit of different sources has strong local characteristic.But candied product has height
Salt is marinated and the methods of high molasses, is pickled repeatedly, seeps the techniques such as sugar, dry, there are some problems for product: one, green plum
The nutritional ingredients such as natural vitamin, minerals and organic acid in fruit are destroyed serious；Two, candied product water content is higher, right
Production process and preservation condition are more demanding, and product hygienic quality is difficult to ensure；Three, high sugar, product special flavour with high salt and modern times
Consumer advocates healthy, natural, no added diet pursuit and is away from each other.
Plum essence is a kind of novel green plum deep processing health food developed in recent years, and improper diet, work and rest is not advised
Rule, the crowd of hypoimmunity have healthcare function, energy activating human body macrophage, and prevention white blood cell decline improves liver function
Can, reduce hyperlipidemia, improve anaemia, improve immunity and other effects, the favor by specific consumer groups；But due to tart flavour mistake
Dense, mouthfeel does not have universality, and consumption market scale is very limited.
Current market sales of plum fruit mostly uses conventional method to be processed into preserved fruit product, and process flow is general are as follows: fresh
Fruit → salt marsh → desalination → drying → leaching material → drying, raw material multiselect pulp is strong and color is green, the higher green plum of acidity
Real, the raw material of this maturity easily stores and transports, and acerbity is denseer, according to dipping with high salt or high sugar dipping, though it is fresh to remove green plum
Sour and astringent sense and bitter taste in fruit, but it is also easy to produce the adverse effects such as high salt or high sugar；Meanwhile high temperature drying course can destroy
The ingredients such as organic acid and vitamin of heat-resisting quantity difference, make the quality declines such as its fragrance and color in pulp；Add in dipping condiment
Essence, fragrance, preservative for adding etc. do not meet consumer to snack food green, natural requirement yet.
Patent No. CN201110411941.0 discloses a kind of processing method of high-quality, low-sugar content plum slice, describes plum
Green plum is processed into the sheet snack food of same size by the processing method of piece, but the material selected is salt marsh fruit embryo, rear
Phase needs to carry out hot water gradient desalting processing to fruit embryo, increases the production cost of product.
Patent No. CN201210039324.7 discloses healthy plum slice and manufacture craft, describes a kind of processing of Borneolum
Method carries out pre-treatment to fresh fruit using traditional salt marsh method using salt as the antistaling agent of product in process, salt marsh
Concentration has reached 15%~20%, however it remains the problem of too high in salinity.
Patent No. CN201510316850.7 discloses a kind of Jin Meiguo lozenge and preparation method thereof and application, describes
One kind dry extract made of the raw materials such as honeysuckle, dark plum is made after the mixing of the auxiliary materials such as compound sweetener, acid, essence
Anti- treating acute and chronic pharyngolaryngitis lozenge, the additive types such as acid, essence that product contains are more, be easy to cause and disappear
The dislike and conflict of the person of expense.
Patent No. CN201310014183.8 discloses Ginseng-plum lozenge, describes a kind of Traditional Chinese medicine lozenge, with the root of straight ladybell, radix scrophulariae,
Dark plum, Radix Rehmanniae, radices trichosanthis, peppermint, Radix Glycyrrhizae are raw material, for treating the symptoms such as chronic pharyngitis.Product focuses on curative effect of medication, mouth
Felt cool, it is irritant, it is not suitable for general health consumer long-term, large amounts of food as snack food.
Therefore, high-quality original flavor leisure green plum food full of nutrition, unique in taste, convenient health is developed, preserved fruit is broken
The limitation of plum fruit product opens up new consumption market, with great economy and healthy meaning.
Summary of the invention
The purpose of the present invention is with the higher Mei Guowei raw material of maturity, provide one kind meet modern consumer to low sugar,
Naturally, the no added consumption concept of original flavor, using maturation to golden yellow plum as raw material, compounding plum processing finished product plum essence and
The auxiliary materials such as original flavor preserved plum, the processing method that convenient and efficient, good mouthfeel ripe plum original-taste granular wafers lozenge is made.
It is realized particular by following technical scheme:
A kind of ripe plum original-taste granular lozenge be by after major ingredient and auxiliary material mixing granulation, it is re-compacted in flakes；Wherein, major ingredient is extremely
It less include ripe plum powder, preserved plum meat particle；Auxiliary material includes green plum essence, lubricant, sweetener, excipient.
The major ingredient can also include but is not limited to following material: dry orange peel, mulberries are dry, dry haw flakes, dry Roselle,
Radix Glycyrrhizae, dried sweet-scented osmanthus, dried peppermint leaf.
The auxiliary material is green plum essence, salt, cane sugar powder, Sucralose, DL-malic acid, glucose, magnesium stearate, cream
Sugar, mannitol.
Green plum essence the preparation method comprises the following steps: weigh green plum, after removing fruit stone, add distilled water mashing that green plum juice is made,
Filtering, takes filtrate dynamic infusion, and plum essence is made；Wherein, solid-to-liquid ratio 1:(2.5-3.5).
The infusion takes following either type to carry out:
1. after moderate heat boils, being adjusted to small fire infusion.
2. it is 85-100 DEG C that filtrate, which is first heated to temperature, isothermal holding 5-10min, then with 5000-8000r/min
Rate be centrifuged 5-10min, retain lower layer's object, taking supernatant to be heated to temperature is 70-80 DEG C, isothermal holding 10-
15min, then 3-8min is centrifuged with the rate of 3000-4000r/min, retain lower layer's object, supernatant is taken to be heated to
65-68 DEG C, then lower layer's object of addition secondary separation, is placed in infusion 20-30min under small fire, be 100-200w through power,
Frequency is the ultrasonication 60-90s of 20-22kHz.
3. being first that 2-5 DEG C/min carries out filtrate to be heated to 85-100 DEG C, then takes small fire infusion 30- with rate
35min, through the ultrasonication 60-90s that power is 100-200w, frequency is 20-22kHz.
The ripe plum powder the preparation method comprises the following steps: weigh golden yellow plum, take pulp to prick after hole rubs salt with the hands, stoning mashing is passed through
After filter, by filtrate, speed heat to material temperature is 70-100 DEG C in 30-180s, carries out centrifugation point with the rate of 4000-5000r/min
From 5-10min, supernatant is taken；Supernatant is pulverized after rotary evaporation, vacuum drying.
The operating condition of the rotary evaporation: temperature is 75-85 DEG C.
The vacuum drying operating condition: temperature is 80-90 DEG C, time 20-24h.
The preserved plum meat particle the preparation method comprises the following steps: weigh preserved plum, be placed in the steam ambient that temperature is 105-120 DEG C
Handle 0.8-1.5h, granulation.
The present invention also provides the preparation methods of above-mentioned ripe plum original-taste granular lozenge, include the following steps:
1) production green plum essence: weighing green plum, after removing fruit stone, adds distilled water mashing that green plum juice is made, filters, take filter
Plum essence is made in liquid infusion；Wherein, solid-to-liquid ratio 1:(2.5-3.5)；
2) it makes ripe plum powder: weighing golden yellow plum, after taking pulp to prick hole stranding salt, stoning mashing after filtering, will be filtered
Liquid speed heat to material temperature in 30-180s is 70-100 DEG C, and centrifuge separation takes supernatant；Supernatant is rotated, is dried in vacuo
After pulverize；
3) it makes preserved plum meat particle: weighing preserved plum, be placed in the steam ambient that temperature is 105-120 DEG C and handle 0.8-
1.5h, granulation；
4) mixing granulation: green plum essence, ripe plum powder, preserved plum meat particle, auxiliary material are mixed, pelletized；
5) tabletting is packed.
Dry orange peel can also be added in mixed process, mulberries are done, dry haw flakes, dry Roselle, Radix Glycyrrhizae, dried sweet-scented osmanthus, are done
The powder of any one or more in dried peppermint leaf.
The utility model has the advantages that
Particle lozenge plum fragrance of the invention is pastel, salubrious, uniform color, is in dark brown, sweet taste, tart flavour, saline taste balance
Coordinate, salinity and sugar content are coordinated, and green plum bitterness, sour defect are overcome, so that the effective component of green plum and ripe plum obtains
With larger reservation, and then ensure the good health value of lozenge.
Plum essence is made in green plum by the present invention, can be used as the adhesive and acid, anti-corrosion of whole grain before particle lozenge tabletting
Agent also makes product tart flavour mild, agreeable to the taste, improves the thorn of acid not only instead of the use of preservative, acid, pigment
Mouthfeel, product of the present invention increases natural flavour mountaineous characteristic compared with commercially available plum taste lozenge.The present invention is cooled down again using first heating up
Method production green plum essence so that green plum effective component is fully dissolved out and damage, and the activity for improving SOD etc.,
So that particle lozenge long shelf-life；Especially with centrifuge separation so that material realizes rate cooling under external force
It also collides simultaneously, and then facilitates effective component dissolution, also retain volatile component；It is cold using this heat expansion simultaneously
The effect of contracting is excited effective component activity, is heated using different temperature zones, dissolved out different nutritional ingredients, Jin Ergai
It has been apt to the nutritive value and action and efficacy of green plum essence；In addition, it has also been found that being changed with program mode heating and cooling production green plum essence
It has been apt to nutritional ingredient dissolution rate and has ensured nutritional ingredient activity, and has remained volatile flavor substance to greatest extent, into
And improve the tart flavour effect of green plum essence.
Plum powder is made in ripe plum by the present invention, improves the plum fragrance and tart flavour of particle lozenge；And to prick hole and rub salt with the hands
Mode removes ripe plum tartaric acid astringent taste, avoids the sugar dipping link with high salt or high of two weeks or more, reduces fruit embryo salinity and sugar
Degree, while feedstock processing link is also reduced to the usage amount of dipping water, rinse water and salt or sugar etc..In conjunction with speed
Heat not only impregnates salinity rapidly, helps improvement structure, collision and cooling effect herein in connection with centrifuge separation, so that object
Material expands with heat and contract with cold, improves nutrition under thermal stimulation and be fully dissolved out, and remains volatile flavor substance, and improve plum powder
Quality stability.
The present invention takes in juice technique in ripe plum, filtered plum juice is carried out speed heat processing in 30s-180s, in temperature
Protein isocolloid denaturation in plum juice is precipitated rapidly, so that juice slag layered effect is good, dry gained fruit
Powder is fine and smooth, and lozenge mouthfeel is smooth after tabletting.
Preserved plum meat particle is added in the product, can coordinate the flavour of product, improves mouthfeel, so that product special flavour has more
Stereovision.
Other natural materials can also be added in the present invention in processes of mixing and granulating, further coordinate green plum, ripe plum,
Effective component in preserved plum, and then enhance the nutritive value and health-care efficacy of particle lozenge.
Specific embodiment
Specific embodiments of the present invention will be described in further detail below, but the invention is not limited to these
Embodiment, any improvement or replacement on the present embodiment essence spirit, it is claimed to still fall within the claims in the present invention
Range.
Embodiment 1
A kind of ripe plum original-taste granular lozenge, take 43.3% ripe plum powder, 30% preserved plum meat particle, auxiliary material (3% green plum essence,
2.2% salt, 0.5% cane sugar powder, 2% Sucralose, 2.1%DL- malic acid, 5% glucose, 2% magnesium stearate, 5.4%
Lactose, 4.5% mannitol) mixing granulation, it is re-compacted in blocks；
Present embodiments provide the preparation method of particle lozenge:
(1) green plum purification is made: taking pulp hard, 5~6 mature complete green plums of pericarp cyan are that raw material is made in plum purification, benefit
Stoning cutting processing is carried out with stoning valve cutting machine, removes the fruit stone of green plum；Green plum flesh is sufficiently crushed using beater and is beaten
10~30min is starched, distilled water is added in shattering process, pulp and distilled water mass ratio are 1:3；Juice with dregs crosses 260
12h is stood after mesh filter bag, takes the juice on upper layer to be put into infusion preparation plum essence in electrothermal steam, infusion quality into tank is mashing
The 1/50 of magma juice quality is afterwards up to plum essence；
(2) ripe plum powder production: the plum for taking ripe to golden yellow but pulp still and be hard is raw material, with pointed tool bundle hole,
1~2h of plum fruit is crumpled with the sea salt of plum quality 1/4, cold water rinses the plum fruit crumpled, and utilizes stoning after removing surface crude salt
Valve cutting machine carries out stoning cutting processing, removes the fruit stone of plum fruit；Using beater by the abundant crushing and beating 10min of Green plum flesh,
Distilled water is added during broken to be mixed with beating with pulp, the mass ratio of pulp and distilled water is 1:2.It will be with dregs
Juice stands 12h after crossing 260 mesh filter bags, then upper layer juice is packed into centrifuge, with 4000r/ to 70 DEG C by speed heat in 30s
The revolving speed of min is centrifugated 5min；Centrifuge separation gained juice is subjected to rotary evaporation 48h under the conditions of 75 DEG C, is obtained sticky
The ripe plum cream of shape, ripe plum cream is placed in vacuum oven, enters high speed disintegrator after drying 10h at 70 DEG C in vacuum oven
Ripe plum powder is made in interior crushing, seals after being crossed 40 meshes；
(3) make preserved plum meat particle: commercially available saline taste preserved plum enters in steamer is enucleated after boiling 0.8h, softening at 105 DEG C,
After being placed in hot-air oven 80 DEG C of drying for 24 hours, preserved plum in being ground into particle in short-term in high speed disintegrator；
(4) mixing granulation: green plum essence, ripe plum powder, preserved plum meat particle, auxiliary material are mixed, pelletized；
(5) tabletting is packed: mixing granulation gains being put into tablet press machine, sheet is made to get ripe plum original-taste granular lozenge；
The infusion is after boiling filtrate moderate heat, to be adjusted to small fire infusion.
Embodiment 2
A kind of ripe plum original-taste granular lozenge, take 25% ripe plum powder, 15% preserved plum meat particle, 2% hawthorn, 2.6% Radix Glycyrrhizae,
1% Roselle, 9.5% mulberry fruit, 18% orange peel, 5.1% dried peppermint leaf, auxiliary material (0.5% green plum essence, 0.2% salt, 1.9% sugarcane
Icing Sugar, 0.1% Sucralose, 0.2%DL- malic acid, 4% glucose, 1% magnesium stearate, 5.9% lactose, 8% mannitol)
Mixing granulation, it is re-compacted in blocks；
Present embodiments provide the preparation method of particle lozenge:
(1) green plum purification is made: taking pulp hard, 5~6 mature complete green plums of pericarp cyan are that raw material is made in plum purification, benefit
Stoning cutting processing is carried out with stoning valve cutting machine, removes the fruit stone of green plum；Green plum flesh is sufficiently crushed using beater and is beaten
10~30min is starched, distilled water is added in shattering process, pulp and distilled water mass ratio are 1:3；Juice with dregs crosses 260
12h is stood after mesh filter bag, takes the juice on upper layer to be put into infusion preparation plum essence in electrothermal steam, infusion quality into tank is mashing
The 1/50 of magma juice quality is afterwards up to plum essence；
(2) ripe plum powder production: the plum for taking ripe to golden yellow but pulp still and be hard is raw material, with pointed tool bundle hole,
1~2h of plum fruit is crumpled with the sea salt of plum quality 1/4, cold water rinses the plum fruit crumpled, and utilizes stoning after removing surface crude salt
Valve cutting machine carries out stoning cutting processing, removes the fruit stone of plum fruit；Using beater by the abundant crushing and beating 10min of Green plum flesh,
Distilled water is added during broken to be mixed with beating with pulp, the mass ratio of pulp and distilled water is 1:2.It will be with dregs
Juice stands 12h after crossing 260 mesh filter bags, then upper layer juice is packed into centrifuge, with 4000r/ to 70 DEG C by speed heat in 30s
The revolving speed of min is centrifugated 5min；Centrifuge separation gained juice is subjected to rotary evaporation 48h under the conditions of 85 DEG C, is obtained sticky
The ripe plum cream of shape, ripe plum cream is placed in vacuum oven, enters high speed disintegrator after drying 10h at 70 DEG C in vacuum oven
Ripe plum powder is made in interior crushing, seals after being crossed 40 meshes；
(3) make preserved plum meat particle: commercially available saline taste preserved plum enters in steamer is enucleated after boiling 1.5h, softening at 120 DEG C,
After being placed in hot-air oven 80 DEG C of drying for 24 hours, preserved plum in being ground into particle in short-term in high speed disintegrator；
(4) prepared by other raw materials: taking dry orange peel, mulberries to do, dry haw flakes, dry Roselle, Radix Glycyrrhizae, dried sweet-scented osmanthus, dried peppermint
Leaf is respectively placed in hot-air oven after 80 DEG C of drying for 24 hours, is ground into powder, seals after crossing 40 meshes；
(5) mixing granulation: green plum essence, ripe plum powder, preserved plum meat particle, other raw materials, auxiliary material are mixed, pelletized；
(6) tabletting is packed: mixing granulation gains being put into tablet press machine, sheet is made to get ripe plum original-taste granular lozenge；
It is that 5 DEG C/min carries out filtrate to be heated to 85-100 DEG C, then takes small fire infusion that the infusion, which is first with rate,
30min, through the ultrasonication 60s that power is 100w, frequency is 20kHz.
Embodiment 3
A kind of ripe plum original-taste granular lozenge, take 36% ripe plum powder, 20% preserved plum meat particle, 3.1% hawthorn, 2% Radix Glycyrrhizae,
4.2% Roselle, 3% mulberry fruit, 4.7% orange peel, 0.3% dried peppermint leaf, auxiliary material (3% green plum essence, 2.2% salt, 0.5% sucrose
Powder, 2% Sucralose, 2.1%DL- malic acid, 5% glucose, 2% magnesium stearate, 5.4% lactose, 4.5% mannitol) it is mixed
Granulation is closed, it is re-compacted in blocks；
Present embodiments provide the preparation method of particle lozenge:
(1) green plum purification is made: taking pulp hard, 5~6 mature complete green plums of pericarp cyan are that raw material is made in plum purification, benefit
Stoning cutting processing is carried out with stoning valve cutting machine, removes the fruit stone of green plum；Green plum flesh is sufficiently crushed using beater and is beaten
10~30min is starched, distilled water is added during broken and is mixed with beating with pulp, the mass ratio of pulp and distilled water is 1:
4；Juice with dregs is crossed after 400 mesh filter bags to stand the juice for taking upper layer for 24 hours and be put into electrothermal steam infusion and prepares plum
Essence, infusion quality into tank are 1/90 of magma juice quality after being beaten up to plum essence；
(2) ripe plum powder preparation: the plum for taking ripe to golden yellow but pulp still and be hard is raw material, with pointed tool bundle hole,
Plum fruit 2h is crumpled with the sea salt of plum quality 1/2, cold water rinses the plum fruit crumpled, and cuts after removing surface crude salt using stoning
Valve machine carries out stoning cutting processing, removes the fruit stone of plum fruit；Using beater by the abundant crushing and beating 30min of Green plum flesh,
Distilled water is added in broken process to be mixed with beating with pulp, the mass ratio of pulp and distilled water is 1:3.By the slurry with dregs
Juice is stood for 24 hours after crossing 400 mesh filter bags, then upper layer juice is packed into centrifuge, with 5000r/ to 100 DEG C by speed heat in 3min
The revolving speed of min is centrifugated 10min；Centrifuge separation gained juice is subjected to rotary evaporation 72h under the conditions of 80 DEG C, is sticked
The ripe plum cream of thick shape, ripe plum cream is placed in vacuum oven, is dried at 85 DEG C in vacuum oven and is entered high speed crushing afterwards for 24 hours
It is crushed in machine and ripe plum powder is made, sealed after being sieved with 100 mesh sieve；
(3) make preserved plum meat particle: commercially available saline taste preserved plum enters in steamer is enucleated after boiling 1.0h, softening at 113 DEG C,
After being placed in hot-air oven 80 DEG C of drying for 24 hours, preserved plum in being ground into particle in short-term in high speed disintegrator；
(4) prepared by other raw materials: taking dry orange peel, mulberries to do, dry haw flakes, dry Roselle, Radix Glycyrrhizae, dried sweet-scented osmanthus, dried peppermint
Leaf is respectively placed in hot-air oven after 80 DEG C of drying for 24 hours, is ground into powder, seals after sieving with 100 mesh sieve；
(5) mixing granulation: green plum essence, ripe plum powder, preserved plum meat particle, other raw materials, auxiliary material are mixed, pelletized；
(6) tabletting is packed: mixing granulation gains being put into tablet press machine, sheet is made to get ripe plum original-taste granular lozenge；
The infusion be first by filtrate be heated to temperature be 85-100 DEG C, isothermal holding 5min, then with 5000r/min
Rate be centrifuged 5min, retain lower layer's object, taking supernatant to be heated to temperature is 75 DEG C, isothermal holding 10min, then
5min is centrifuged with the rate of 3000r/min, retains lower layer's object, takes supernatant to be heated to 65 DEG C, be then added secondary
Isolated lower layer's object, is placed in infusion 25min under small fire, through the ultrasonication 75s that power is 200w, frequency is 22kHz.
Comparative example 1
A kind of ripe plum original-taste granular lozenge, take 43.3% ripe plum powder, 30% preserved plum meat particle, auxiliary material (3% green plum essence,
2.2% salt, 0.5% cane sugar powder, 2% Sucralose, 2.1%DL- malic acid, 5% glucose, 2% magnesium stearate, 5.4%
Lactose, 4.5% mannitol) mixing granulation, it is re-compacted in blocks；
This comparative example provides the preparation method of particle lozenge:
(1) green plum purification is made: taking pulp hard, 5~6 mature complete green plums of pericarp cyan are that raw material is made in plum purification, benefit
Stoning cutting processing is carried out with stoning valve cutting machine, removes the fruit stone of green plum；Green plum flesh is sufficiently crushed using beater and is beaten
20min is starched, the dark-plum juice obtained after mashing is put into refrigerator-freezer standing, obvious layering occurs；Take the dark-plum juice supernatant after standing
Liquid obtains clear dark-plum juice by double filter core multistage membrane filters；By clear dark-plum juice be placed in rotary evaporator into
Row vacuum concentration, removal 75%-90% moisture obtain green plum juice concentrate；Crock tanning: green plum juice concentrate is placed in small in crock
Fire tanning, is stirred continuously in the process, obtains green plum essence；
(2) ripe plum powder production: the plum for taking ripe to golden yellow but pulp still and be hard is raw material, with pointed tool bundle hole,
1~2h of plum fruit is crumpled with the sea salt of plum quality 1/4, cold water rinses the plum fruit crumpled, and utilizes stoning after removing surface crude salt
Valve cutting machine carries out stoning cutting processing, removes the fruit stone of plum fruit；Using beater by the abundant crushing and beating 10min of Green plum flesh,
Distilled water is added during broken to be mixed with beating with pulp, the mass ratio of pulp and distilled water is 1:2.It will be with dregs
Juice stands 12h after crossing 260 mesh filter bags, then upper layer juice is packed into centrifuge, with 4000r/ to 70 DEG C by speed heat in 30s
The revolving speed of min is centrifugated 5min；Centrifuge separation gained juice is subjected to rotary evaporation 48h, obtains the ripe plum cream of sticky shape,
Ripe plum cream is placed in vacuum oven, enters crushing in high speed disintegrator after baking 10h at 70 DEG C in vacuum oven and is made
Ripe plum powder, seals after being crossed 40 meshes；
(3) make preserved plum meat particle: commercially available saline taste preserved plum enters in steamer is enucleated after boiling, softening at 115 DEG C, is placed in
In hot-air oven after 80 DEG C of drying for 24 hours, preserved plum in being ground into particle in short-term in high speed disintegrator；
(4) mixing granulation: green plum essence, ripe plum powder, preserved plum meat particle, auxiliary material are mixed, pelletized；
(5) tabletting is packed: mixing granulation gains being put into tablet press machine, sheet is made to get ripe plum original-taste granular lozenge.
Comparative example 2
A kind of ripe plum original-taste granular lozenge, take 43.3% ripe plum powder, 30% preserved plum meat particle, auxiliary material (3% green plum essence,
2.2% salt, 0.5% cane sugar powder, 2% Sucralose, 2.1%DL- malic acid, 5% glucose, 2% magnesium stearate, 5.4%
Lactose, 4.5% mannitol) mixing granulation, it is re-compacted in blocks；
This comparative example provides the preparation method of particle lozenge:
(1) green plum purification is made: green plum being cleaned up, precook, be enucleated, is squeezed the juice, green plum pulp is obtained；To green plum pulp
Sterilization treatment is carried out, dress, which fills, to be sealed, and normal temperature storage 1~2 year；Filling green plum pulp is poured into heat preservation sandwich layer pot, is heated to boiling
It rises, boiling reflux 10h, stops heating, keep the temperature 8h；Again green plum pulp is heated to boiling, normal pressure concentration is filtered to remove blueness
Pulp in plum pulp, filtrate, which is placed in thermal insulation material, keeps the temperature 10h；Filtrate is heated to boiling, normal pressure concentration obtains
Green plum essence；
(2) ripe plum powder production: the plum for taking ripe to golden yellow but pulp still and be hard is raw material, with pointed tool bundle hole,
1~2h of plum fruit is crumpled with the sea salt of plum quality 1/4, cold water rinses the plum fruit crumpled, and utilizes stoning after removing surface crude salt
Valve cutting machine carries out stoning cutting processing, removes the fruit stone of plum fruit；Using beater by the abundant crushing and beating 10min of Green plum flesh,
Distilled water is added during broken to be mixed with beating with pulp, the mass ratio of pulp and distilled water is 1:2.It will be with dregs
Juice stands 12h after crossing 260 mesh filter bags, then upper layer juice is packed into centrifuge, with 4000r/min to 70 DEG C by speed heat in 30s
Revolving speed be centrifugated 5min；Centrifuge separation gained juice is subjected to rotary evaporation 48h, obtains the ripe plum cream of sticky shape, it will be ripe
Plum cream is placed in vacuum oven, enters crushing in high speed disintegrator after baking 10h at 70 DEG C in vacuum oven and ripe plum is made
Powder seals after being crossed 40 meshes；
(3) make preserved plum meat particle: commercially available saline taste preserved plum enters in steamer is enucleated after boiling, softening at 115 DEG C, is placed in
In hot-air oven after 80 DEG C of drying for 24 hours, preserved plum in being ground into particle in short-term in high speed disintegrator；
(4) mixing granulation: green plum essence, ripe plum powder, preserved plum meat particle, auxiliary material are mixed, pelletized；
(5) tabletting is packed: mixing granulation gains being put into tablet press machine, sheet is made to get ripe plum original-taste granular lozenge.
Comparative example 3
A kind of ripe plum original-taste granular lozenge, take 43.3% ripe plum powder, 30% preserved plum meat particle, auxiliary material (3% green plum essence,
2.2% salt, 0.5% cane sugar powder, 2% Sucralose, 2.1%DL- malic acid, 5% glucose, 2% magnesium stearate, 5.4%
Lactose, 4.5% mannitol) mixing granulation, it is re-compacted in blocks；
This comparative example provides the preparation method of particle lozenge:
(1) green plum purification is made: taking pulp hard, 5~6 mature complete green plums of pericarp cyan are that raw material is made in plum purification, benefit
Stoning cutting processing is carried out with stoning valve cutting machine, removes the fruit stone of green plum；Green plum flesh is sufficiently crushed using beater and is beaten
10~30min is starched, distilled water is added in shattering process, pulp and distilled water mass ratio are 1:3；Juice with dregs crosses 260
12h is stood after mesh filter bag, takes the juice on upper layer to be put into infusion preparation plum essence in electrothermal steam, infusion quality into tank is mashing
The 1/50 of magma juice quality is afterwards up to plum essence；
(2) it ripe plum powder production: takes the salt of ripe plum weight 30-36% to pickle in pickling pool to ripe plum, takes one
The stacked system of the ripe one layer of salt of plum of layer is marinated, finally covers gauze on the surface of marinated object, upper stone is pressed on gauze；It is marinated
In the process, the liquid in pickling pool is recycled daily since the 2nd day, salting period is 90 days；The ripe plum that will have been pickled
It pulls out, dry and wet plum is made in solarization to moisture 60%；Dry and wet plum is packed into food grade plastic bag, plastic bag mouth does not tighten, only
One layer of plastic paper is covered in plastic bag mouth；It is saved 3 years in the environment that relative humidity is 20 DEG C not less than 70%, temperature, to dry
After wet plum body liquid body exudate, take dry and wet plum body spare；Dry and wet plum after aging is subjected to stoning processing, obtains plum meat semi-finished product
With plum core semi-finished product；Plum meat semi-finished product are dried, moisture is controlled in 14-18%, obtains salty plum embryo；Then by salty plum embryo powder
Broken machine crushes, and using the sieve of 20 mesh, plum powder raw material is obtained after sieving；Plum core semi-finished product are dried, are heard with shaking plum nuclear energy
The sound of movement of the inside kernel is to shine terminal processed；Then de- core processing is carried out, takes the shell of plum core to be crushed with pulverizer, using 40 purposes
Sieve obtains plum nucleocapsid raw material after sieving；
(3) make preserved plum meat particle: commercially available saline taste preserved plum enters in steamer is enucleated after boiling, softening at 115 DEG C, is placed in
In hot-air oven after 80 DEG C of drying for 24 hours, preserved plum in being ground into particle in short-term in high speed disintegrator；
(4) mixing granulation: green plum essence, ripe plum powder, preserved plum meat particle, auxiliary material are mixed, pelletized；
(5) tabletting is packed: mixing granulation gains being put into tablet press machine, sheet is made to get ripe plum original-taste granular lozenge.
Comparative example 4
A kind of ripe plum original-taste granular lozenge, take 43.3% green plum powder, 30% preserved plum meat particle, auxiliary material (3% ripe plum essence,
2.2% salt, 0.5% cane sugar powder, 2% Sucralose, 2.1%DL- malic acid, 5% glucose, 2% magnesium stearate, 5.4%
Lactose, 4.5% mannitol) mixing granulation, it is re-compacted in blocks；It is prepared using green plum as plum powder raw material according to the plum powder of embodiment 1
Method is made, and is made using ripe plum as plum essence raw material according to the plum purification Preparation Method of embodiment 1.
Comparative example 5
A kind of ripe plum original-taste granular lozenge, take 43.3% ripe plum powder, 30% preserved plum meat particle, auxiliary material (3% green plum essence,
2.2% salt, 0.5% cane sugar powder, 2% Sucralose, 2.1%DL- malic acid, 5% glucose, 2% magnesium stearate, 5.4%
Lactose, 4.5% mannitol) mixing granulation, it is re-compacted in blocks；
This comparative example provides the preparation method of particle lozenge:
(1) green plum purification is made: taking pulp hard, 5~6 mature complete green plums of pericarp cyan are that raw material is made in plum purification, benefit
Stoning cutting processing is carried out with stoning valve cutting machine, removes the fruit stone of green plum；Green plum flesh is sufficiently crushed using beater and is beaten
10~30min is starched, distilled water is added during broken and is mixed with beating with pulp, the mass ratio of pulp and distilled water is 1:
4；Juice with dregs is crossed after 400 mesh filter bags to stand the juice for taking upper layer for 24 hours and be put into electrothermal steam infusion and prepares plum
Essence, infusion quality into tank are 1/90 of magma juice quality after being beaten up to plum essence；
(2) ripe plum powder preparation: the plum for taking ripe to golden yellow but pulp still and be hard is raw material, with pointed tool bundle hole,
Plum fruit 2h is crumpled with the sea salt of plum quality 1/2, cold water rinses the plum fruit crumpled, and cuts after removing surface crude salt using stoning
Valve machine carries out stoning cutting processing, removes the fruit stone of plum fruit；Using beater by the abundant crushing and beating 30min of Green plum flesh,
Distilled water is added in broken process to be mixed with beating with pulp, the mass ratio of pulp and distilled water is 1:3.By the slurry with dregs
Juice is stood for 24 hours after crossing 400 mesh filter bags, then speed heat rotates upper layer juice to 100 DEG C under the conditions of 80 DEG C in 3min
72h is evaporated, the ripe plum cream of sticky shape is obtained, ripe plum cream is placed in vacuum oven, is dried at 85 DEG C in vacuum oven
Enter to crush in high speed disintegrator afterwards for 24 hours and ripe plum powder is made, is sealed after being sieved with 100 mesh sieve；
(3) make preserved plum meat particle: commercially available saline taste preserved plum enters in steamer is enucleated after boiling 1.0h, softening at 113 DEG C,
After being placed in hot-air oven 80 DEG C of drying for 24 hours, preserved plum in being ground into particle in short-term in high speed disintegrator；
(4) prepared by other raw materials: taking dry orange peel, mulberries to do, dry haw flakes, dry Roselle, Radix Glycyrrhizae, dried sweet-scented osmanthus, dried peppermint
Leaf is respectively placed in hot-air oven after 80 DEG C of drying for 24 hours, is ground into powder, seals after sieving with 100 mesh sieve；
(5) mixing granulation: green plum essence, ripe plum powder, preserved plum meat particle, other raw materials, auxiliary material are mixed, pelletized；
(6) tabletting is packed: mixing granulation gains being put into tablet press machine, sheet is made to get ripe plum original-taste granular lozenge；
The infusion be first by filtrate be heated to temperature be 85-100 DEG C, isothermal holding 5min, then with 5000r/min
Rate be centrifuged 5min, retain lower layer's object, taking supernatant to be heated to temperature is 75 DEG C, isothermal holding 10min, then
5min is centrifuged with the rate of 3000r/min, retains lower layer's object, takes supernatant to be heated to 65 DEG C, be then added secondary
Isolated lower layer's object, is placed in infusion 25min under small fire, through the ultrasonication 75s that power is 200w, frequency is 22kHz.
Embodiment and comparative example products obtained therefrom and commercially available plum-flavor buccal tablets are subjected to sensory evaluation, standards of grading side
Method and canonical reference international trade rower SB/T10347-2017, evaluation criterion are shown in Table 1:
1 plum lozenge sensory evaluation scores table of table
Two kinds of lozenge sensory evaluation scores are shown in Table 2:
2 two kinds of plum taste lozenge sensory evaluation scores of table
Nutritional ingredient detection is carried out with particle lozenge of traditional Nutrition monitoring method to embodiment and comparative example simultaneously,
The results are shown in Table 3 for it:
Table 3
Test example
In order to study green plum essence infusion technique to the retention of green plum essence effective component, tried using following methods
Test comparison:
1st group: after moderate heat boils, being adjusted to small fire infusion.
2nd group: it is 85-100 DEG C, isothermal holding 10min that filtrate, which is first heated to temperature, then with the speed of 8000r/min
8min is centrifuged in rate, retains lower layer's object, and taking supernatant to be heated to temperature is 75 DEG C, isothermal holding 12min, then with
5min is centrifuged in the rate of 4000r/min, retains lower layer's object, takes supernatant to be heated to 65 DEG C, be then added secondary point
From lower layer's object, infusion 20min under small fire is placed in, through the ultrasonication 90s that power is 150w, frequency is 22kHz.
3rd group: it is first that 2 DEG C/min carries out filtrate to be heated to 85-100 DEG C, then takes small fire infusion 35min with rate,
Through the ultrasonication 60s that power is 100w, frequency is 20kHz.
4th group: moderate heat infusion.
5th group: first small fire decocts high fire infusion again.
6th group: being first 150w through power by filtrate, the ultrasonication 90s that frequency is 22kHz, be heated to 65 DEG C, protect
Temperature processing 10min, is centrifuged 5min with the rate of 5000r/min, retains lower layer's object；Heating of supernatant is protected to 75 DEG C
Temperature processing 10min, is centrifuged 5min with the rate of 5000r/min, retains lower layer's object；Heating of supernatant to temperature is
85-100 DEG C, the lower layer's object being centrifugated twice is added, is placed in infusion 20min under small fire.
Other steps are with embodiment 1, and after being detected using conventional nutraceutical detection method, the results are shown in Table 4:
Table 4
Claims (9)
1. a kind of ripe plum original-taste granular lozenge, which is characterized in that be by after major ingredient and auxiliary material mixing granulation, it is re-compacted in flakes；Its
In, major ingredient includes at least ripe plum powder, preserved plum meat particle；Auxiliary material includes green plum essence, lubricant, sweetener, excipient.
2. ripe plum original-taste granular lozenge as described in claim 1, which is characterized in that the auxiliary material is green plum essence, salt, sucrose
Powder, Sucralose, DL-malic acid, glucose, magnesium stearate, lactose, mannitol.
3. ripe plum original-taste granular lozenge as described in claim 1, which is characterized in that the major ingredient can also include dry orange peel, mulberry
Shen is dry, dry haw flakes, dry Roselle, Radix Glycyrrhizae, dried sweet-scented osmanthus, any one or more in dried peppermint leaf powder.
4. the preparation method of ripe plum original-taste granular lozenge as described in claim 1, which comprises the steps of:
1) production green plum essence: weighing green plum, after removing fruit stone, adds distilled water mashing that green plum juice is made, filters, filtrate is taken to endure
It boils, plum essence is made；Wherein, solid-to-liquid ratio 1:(2.5-3.5)；
2) it makes ripe plum powder: weighing golden yellow plum, after taking pulp to prick hole stranding salt, after filtering, filtrate is existed for stoning mashing
Speed heat to material temperature is 70-100 DEG C in 30-180s, and centrifuge separation takes supernatant；It is ground after supernatant is rotated, is dried in vacuo
Cheng Fen；
3) it makes preserved plum meat particle: weighing preserved plum, be placed in the steam ambient that temperature is 105-120 DEG C and handle 0.8-1.5h, make
Grain；
4) mixing granulation: green plum essence, ripe plum powder, preserved plum meat particle, auxiliary material are mixed, pelletized；
5) tabletting is packed.
5. the preparation method of ripe plum original-taste granular lozenge as claimed in claim 4, which is characterized in that the infusion takes following
One mode carries out:
1. after moderate heat boils, being adjusted to small fire infusion；
2. it is 85-100 DEG C, isothermal holding 5-10min that filtrate, which is first heated to temperature, then with the rate of 5000-8000r/min
5-10min is centrifuged, retains lower layer's object, taking supernatant to be heated to temperature is 70-80 DEG C, isothermal holding 10-15min,
3-8min is centrifuged with the rate of 3000-4000r/min again, retains lower layer's object, supernatant is taken to be heated to 65-68 DEG C,
Then lower layer's object of addition secondary separation, is placed in infusion 20-30min under small fire, is 100-200w through power, frequency 20-
The ultrasonication 60-90s of 22kHz.
3. being first that 2-5 DEG C/min carries out filtrate to be heated to 85-100 DEG C, then takes small fire infusion 30-35min with rate, through function
The ultrasonication 60-90s that rate is 100-200w, frequency is 20-22kHz.
6. the preparation method of ripe plum original-taste granular lozenge as claimed in claim 4, which is characterized in that the preparation side of the ripe plum powder
Method are as follows: weigh golden yellow plum, take pulp prick hole rub with the hands salt after, stoning mashing, after filtering, by filtrate in 30-180s speed heat
It is 70-100 DEG C to material temperature, 5-10min is centrifuged with the rate of 4000-5000r/min, takes supernatant；By supernatant
It pulverizes after rotary evaporation, vacuum drying.
7. the preparation method of ripe plum original-taste granular lozenge as claimed in claim 6, which is characterized in that the work of the rotary evaporation
Condition: temperature is 75-85 DEG C.
8. the preparation method of ripe plum original-taste granular lozenge as claimed in claim 6, which is characterized in that the vacuum drying work
Condition: temperature is 80-90 DEG C, time 20-24h.
9. the preparation method of ripe plum original-taste granular lozenge as claimed in claim 4, which is characterized in that in the mixed process
Add dry orange peel, mulberries dry, dry haw flakes, dry Roselle, Radix Glycyrrhizae, dried sweet-scented osmanthus, any one or more in dried peppermint leaf powder
Material.
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