CN110074306A - A kind of inulin solid beverage and preparation method thereof - Google Patents
A kind of inulin solid beverage and preparation method thereof Download PDFInfo
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- CN110074306A CN110074306A CN201910436120.9A CN201910436120A CN110074306A CN 110074306 A CN110074306 A CN 110074306A CN 201910436120 A CN201910436120 A CN 201910436120A CN 110074306 A CN110074306 A CN 110074306A
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- inulin
- solid beverage
- tabletting
- inulin solid
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- JYJIGFIDKWBXDU-MNNPPOADSA-N inulin Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)OC[C@]1(OC[C@]2(OC[C@]3(OC[C@]4(OC[C@]5(OC[C@]6(OC[C@]7(OC[C@]8(OC[C@]9(OC[C@]%10(OC[C@]%11(OC[C@]%12(OC[C@]%13(OC[C@]%14(OC[C@]%15(OC[C@]%16(OC[C@]%17(OC[C@]%18(OC[C@]%19(OC[C@]%20(OC[C@]%21(OC[C@]%22(OC[C@]%23(OC[C@]%24(OC[C@]%25(OC[C@]%26(OC[C@]%27(OC[C@]%28(OC[C@]%29(OC[C@]%30(OC[C@]%31(OC[C@]%32(OC[C@]%33(OC[C@]%34(OC[C@]%35(OC[C@]%36(O[C@@H]%37[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O%37)O)[C@H]([C@H](O)[C@@H](CO)O%36)O)[C@H]([C@H](O)[C@@H](CO)O%35)O)[C@H]([C@H](O)[C@@H](CO)O%34)O)[C@H]([C@H](O)[C@@H](CO)O%33)O)[C@H]([C@H](O)[C@@H](CO)O%32)O)[C@H]([C@H](O)[C@@H](CO)O%31)O)[C@H]([C@H](O)[C@@H](CO)O%30)O)[C@H]([C@H](O)[C@@H](CO)O%29)O)[C@H]([C@H](O)[C@@H](CO)O%28)O)[C@H]([C@H](O)[C@@H](CO)O%27)O)[C@H]([C@H](O)[C@@H](CO)O%26)O)[C@H]([C@H](O)[C@@H](CO)O%25)O)[C@H]([C@H](O)[C@@H](CO)O%24)O)[C@H]([C@H](O)[C@@H](CO)O%23)O)[C@H]([C@H](O)[C@@H](CO)O%22)O)[C@H]([C@H](O)[C@@H](CO)O%21)O)[C@H]([C@H](O)[C@@H](CO)O%20)O)[C@H]([C@H](O)[C@@H](CO)O%19)O)[C@H]([C@H](O)[C@@H](CO)O%18)O)[C@H]([C@H](O)[C@@H](CO)O%17)O)[C@H]([C@H](O)[C@@H](CO)O%16)O)[C@H]([C@H](O)[C@@H](CO)O%15)O)[C@H]([C@H](O)[C@@H](CO)O%14)O)[C@H]([C@H](O)[C@@H](CO)O%13)O)[C@H]([C@H](O)[C@@H](CO)O%12)O)[C@H]([C@H](O)[C@@H](CO)O%11)O)[C@H]([C@H](O)[C@@H](CO)O%10)O)[C@H]([C@H](O)[C@@H](CO)O9)O)[C@H]([C@H](O)[C@@H](CO)O8)O)[C@H]([C@H](O)[C@@H](CO)O7)O)[C@H]([C@H](O)[C@@H](CO)O6)O)[C@H]([C@H](O)[C@@H](CO)O5)O)[C@H]([C@H](O)[C@@H](CO)O4)O)[C@H]([C@H](O)[C@@H](CO)O3)O)[C@H]([C@H](O)[C@@H](CO)O2)O)[C@@H](O)[C@H](O)[C@@H](CO)O1 JYJIGFIDKWBXDU-MNNPPOADSA-N 0.000 title claims abstract description 73
- 229920001202 Inulin Polymers 0.000 title claims abstract description 72
- 229940029339 inulin Drugs 0.000 title claims abstract description 72
- 235000013361 beverage Nutrition 0.000 title claims abstract description 32
- 239000007787 solid Substances 0.000 title claims abstract description 32
- 238000002360 preparation method Methods 0.000 title abstract description 10
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 31
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims abstract description 25
- 239000002994 raw material Substances 0.000 claims abstract description 15
- 239000002253 acid Substances 0.000 claims abstract description 13
- 235000019441 ethanol Nutrition 0.000 claims abstract description 12
- 240000003183 Manihot esculenta Species 0.000 claims abstract description 9
- 235000016735 Manihot esculenta subsp esculenta Nutrition 0.000 claims abstract description 9
- UIIMBOGNXHQVGW-DEQYMQKBSA-M Sodium bicarbonate-14C Chemical compound [Na+].O[14C]([O-])=O UIIMBOGNXHQVGW-DEQYMQKBSA-M 0.000 claims abstract description 9
- 235000003599 food sweetener Nutrition 0.000 claims abstract description 9
- XMGQYMWWDOXHJM-UHFFFAOYSA-N limonene Chemical compound CC(=C)C1CCC(C)=CC1 XMGQYMWWDOXHJM-UHFFFAOYSA-N 0.000 claims abstract description 9
- 239000007968 orange flavor Substances 0.000 claims abstract description 9
- 239000003765 sweetening agent Substances 0.000 claims abstract description 9
- 238000004519 manufacturing process Methods 0.000 claims abstract description 8
- 239000011782 vitamin Substances 0.000 claims abstract description 7
- 229940088594 vitamin Drugs 0.000 claims abstract description 7
- 230000001954 sterilising effect Effects 0.000 claims abstract description 6
- 239000007938 effervescent tablet Substances 0.000 claims description 15
- 238000005469 granulation Methods 0.000 claims description 8
- 230000003179 granulation Effects 0.000 claims description 8
- 239000002245 particle Substances 0.000 claims description 7
- 239000003513 alkali Substances 0.000 claims description 5
- LYCAIKOWRPUZTN-UHFFFAOYSA-N Ethylene glycol Chemical compound OCCO LYCAIKOWRPUZTN-UHFFFAOYSA-N 0.000 claims description 4
- 239000000314 lubricant Substances 0.000 claims description 4
- 229960003511 macrogol Drugs 0.000 claims description 4
- 239000000203 mixture Substances 0.000 claims description 4
- 239000000080 wetting agent Substances 0.000 claims description 4
- 235000020985 whole grains Nutrition 0.000 claims description 4
- 238000001035 drying Methods 0.000 claims description 3
- 235000013339 cereals Nutrition 0.000 claims 1
- 230000000694 effects Effects 0.000 abstract description 10
- UIIMBOGNXHQVGW-UHFFFAOYSA-N sodium;hydron;carbonate Chemical compound [Na+].OC(O)=O UIIMBOGNXHQVGW-UHFFFAOYSA-N 0.000 abstract description 7
- 230000002218 hypoglycaemic effect Effects 0.000 abstract description 4
- 239000008280 blood Substances 0.000 abstract description 3
- 210000004369 blood Anatomy 0.000 abstract description 3
- 230000036772 blood pressure Effects 0.000 abstract description 3
- 150000007516 brønsted-lowry acids Chemical class 0.000 abstract description 3
- 150000007528 brønsted-lowry bases Chemical class 0.000 abstract description 3
- 150000002632 lipids Chemical class 0.000 abstract description 3
- 238000005453 pelletization Methods 0.000 abstract description 2
- 239000011230 binding agent Substances 0.000 abstract 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 10
- 235000013305 food Nutrition 0.000 description 8
- 235000015165 citric acid Nutrition 0.000 description 7
- 238000000034 method Methods 0.000 description 7
- 239000000047 product Substances 0.000 description 6
- 241000196324 Embryophyta Species 0.000 description 5
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 description 5
- 229930006000 Sucrose Natural products 0.000 description 5
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 5
- 206010012601 diabetes mellitus Diseases 0.000 description 5
- 229960004793 sucrose Drugs 0.000 description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 5
- 206010010774 Constipation Diseases 0.000 description 4
- 208000008589 Obesity Diseases 0.000 description 4
- 230000008901 benefit Effects 0.000 description 4
- 239000003795 chemical substances by application Substances 0.000 description 4
- 230000006870 function Effects 0.000 description 4
- 239000007788 liquid Substances 0.000 description 4
- 235000020824 obesity Nutrition 0.000 description 4
- 239000005720 sucrose Substances 0.000 description 4
- 235000019640 taste Nutrition 0.000 description 4
- 240000008892 Helianthus tuberosus Species 0.000 description 3
- 235000003230 Helianthus tuberosus Nutrition 0.000 description 3
- 238000010521 absorption reaction Methods 0.000 description 3
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 235000013336 milk Nutrition 0.000 description 3
- 239000008267 milk Substances 0.000 description 3
- 210000004080 milk Anatomy 0.000 description 3
- 235000017557 sodium bicarbonate Nutrition 0.000 description 3
- 235000019614 sour taste Nutrition 0.000 description 3
- 239000003826 tablet Substances 0.000 description 3
- 235000007516 Chrysanthemum Nutrition 0.000 description 2
- 244000189548 Chrysanthemum x morifolium Species 0.000 description 2
- 235000005979 Citrus limon Nutrition 0.000 description 2
- 244000131522 Citrus pyriformis Species 0.000 description 2
- 206010009944 Colon cancer Diseases 0.000 description 2
- 230000001430 anti-depressive effect Effects 0.000 description 2
- 239000002585 base Substances 0.000 description 2
- 230000008859 change Effects 0.000 description 2
- 208000029742 colonic neoplasm Diseases 0.000 description 2
- 235000009508 confectionery Nutrition 0.000 description 2
- 235000005911 diet Nutrition 0.000 description 2
- 230000037213 diet Effects 0.000 description 2
- 235000015872 dietary supplement Nutrition 0.000 description 2
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 2
- 230000035622 drinking Effects 0.000 description 2
- 239000005417 food ingredient Substances 0.000 description 2
- 244000005709 gut microbiome Species 0.000 description 2
- 230000006872 improvement Effects 0.000 description 2
- 229910052500 inorganic mineral Inorganic materials 0.000 description 2
- 230000007413 intestinal health Effects 0.000 description 2
- 210000004185 liver Anatomy 0.000 description 2
- 230000007774 longterm Effects 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 239000011707 mineral Substances 0.000 description 2
- 235000010755 mineral Nutrition 0.000 description 2
- 230000000116 mitigating effect Effects 0.000 description 2
- 239000000825 pharmaceutical preparation Substances 0.000 description 2
- 239000000843 powder Substances 0.000 description 2
- 235000013406 prebiotics Nutrition 0.000 description 2
- 230000002265 prevention Effects 0.000 description 2
- 230000008569 process Effects 0.000 description 2
- 230000001737 promoting effect Effects 0.000 description 2
- 230000033764 rhythmic process Effects 0.000 description 2
- 229910000030 sodium bicarbonate Inorganic materials 0.000 description 2
- 208000024891 symptom Diseases 0.000 description 2
- 231100000331 toxic Toxicity 0.000 description 2
- 230000002588 toxic effect Effects 0.000 description 2
- 244000291564 Allium cepa Species 0.000 description 1
- 235000002732 Allium cepa var. cepa Nutrition 0.000 description 1
- 240000002234 Allium sativum Species 0.000 description 1
- 241000208838 Asteraceae Species 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- 241000186000 Bifidobacterium Species 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 241000208671 Campanulaceae Species 0.000 description 1
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 description 1
- 244000298479 Cichorium intybus Species 0.000 description 1
- 235000007542 Cichorium intybus Nutrition 0.000 description 1
- 244000115658 Dahlia pinnata Species 0.000 description 1
- 235000012040 Dahlia pinnata Nutrition 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 241001071804 Gentianaceae Species 0.000 description 1
- 206010018473 Glycosuria Diseases 0.000 description 1
- 244000017020 Ipomoea batatas Species 0.000 description 1
- 235000002678 Ipomoea batatas Nutrition 0.000 description 1
- 240000008415 Lactuca sativa Species 0.000 description 1
- 235000003228 Lactuca sativa Nutrition 0.000 description 1
- 241000234280 Liliaceae Species 0.000 description 1
- 241000209510 Liliopsida Species 0.000 description 1
- 240000008790 Musa x paradisiaca Species 0.000 description 1
- 235000018290 Musa x paradisiaca Nutrition 0.000 description 1
- 229920000377 Sinistrin Polymers 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 244000269722 Thea sinensis Species 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- 244000098338 Triticum aestivum Species 0.000 description 1
- 241001532014 Xanthorrhoea Species 0.000 description 1
- 238000010669 acid-base reaction Methods 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 230000000675 anti-caries Effects 0.000 description 1
- 230000003579 anti-obesity Effects 0.000 description 1
- 229910052785 arsenic Inorganic materials 0.000 description 1
- RQNWIZPPADIBDY-UHFFFAOYSA-N arsenic atom Chemical compound [As] RQNWIZPPADIBDY-UHFFFAOYSA-N 0.000 description 1
- 230000003115 biocidal effect Effects 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 229910052799 carbon Inorganic materials 0.000 description 1
- VDTNNGKXZGSZIP-UHFFFAOYSA-N carbutamide Chemical compound CCCCNC(=O)NS(=O)(=O)C1=CC=C(N)C=C1 VDTNNGKXZGSZIP-UHFFFAOYSA-N 0.000 description 1
- 235000013351 cheese Nutrition 0.000 description 1
- 239000002131 composite material Substances 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 239000013078 crystal Substances 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 150000002016 disaccharides Chemical class 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 238000004146 energy storage Methods 0.000 description 1
- 238000001704 evaporation Methods 0.000 description 1
- 230000008020 evaporation Effects 0.000 description 1
- 239000003337 fertilizer Substances 0.000 description 1
- 235000012041 food component Nutrition 0.000 description 1
- 235000021433 fructose syrup Nutrition 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 235000013376 functional food Nutrition 0.000 description 1
- 235000004611 garlic Nutrition 0.000 description 1
- 230000007661 gastrointestinal function Effects 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 230000005802 health problem Effects 0.000 description 1
- 230000003301 hydrolyzing effect Effects 0.000 description 1
- 230000001900 immune effect Effects 0.000 description 1
- 238000001727 in vivo Methods 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 230000000968 intestinal effect Effects 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- 235000015110 jellies Nutrition 0.000 description 1
- 239000008274 jelly Substances 0.000 description 1
- 235000004213 low-fat Nutrition 0.000 description 1
- 235000020124 milk-based beverage Nutrition 0.000 description 1
- 150000002772 monosaccharides Chemical class 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000001151 other effect Effects 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 229920001592 potato starch Polymers 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 235000011496 sports drink Nutrition 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 239000003053 toxin Substances 0.000 description 1
- 231100000765 toxin Toxicity 0.000 description 1
- 108700012359 toxins Proteins 0.000 description 1
- 239000002023 wood Substances 0.000 description 1
- 235000013618 yogurt Nutrition 0.000 description 1
Classifications
-
- 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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/385—Concentrates of non-alcoholic beverages
- A23L2/39—Dry compositions
-
- 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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
-
- 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
- A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
- A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
-
- 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
- A23P10/28—Tabletting; Making food bars by compression of a dry powdered mixture
-
- 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
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Mycology (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Medicinal Preparation (AREA)
Abstract
The invention discloses a kind of inulin solid beverages, are prepared by the raw material of following parts by weight: 50 parts of inulin, 12 parts of tapioca, 22 parts of citric acid, 12 parts of sodium bicarbonate, 1.5 parts of sweetener, 0.5 part of orange flavor, 1 part, 1 part of multi-vitamins of PVP ethyl alcohol (95%) solution.The invention also discloses a kind of production method of inulin solid beverage, steps are as follows: raw material is mixed, soda acid embeds respectively, soda acid pelletizes respectively, dries, tabletting, sterilizing.Inulin solid beverage of the invention distinguishes pelletizing press sheet using soda acid, bronsted lowry acids and bases bronsted lowry is pelletized with aqueous binders respectively, is separately dried, is uniformly mixed before tabletting and carries out tabletting, have the function of weight-reducing and blood pressure lowering, hypoglycemic, reducing blood lipid, is suitble to crowd extensive；The inulin solid beverage preparation method is simple to operation, and cost is relatively low, safe and healthy pollution-free, and the inulin solid beverage mouthfeel and health-care effect prepared are all good, has broader market development prospect.
Description
Technical field
The invention belongs to the technical field of food processing more particularly to a kind of inulin solid beverage and its production sides
Method.
Background technique
Inulin is deposit property polysaccharide in plant, is mainly derived from plant, it has been found that have more than 36000 kinds, including dicotyledonous plant
11 sections such as composite family, Campanulaceae, Gentianaceae in object and the Liliaceae in monocotyledon, grass tree section.For example, in jerusalem artichoke, chrysanthemum
The stem tuber of lettuce, the root tuber of dahlia (Dali chrysanthemum), Ji root in inulin all rich in.The plant of people's daily consumption
Such as: onion, garlic, banana, wheat all contain inulin.However, inulin is primarily present in compositae plant in nature, jerusalem artichoke
(being commonly called as Jerusalem artichoke, the primary raw material of domestic inulin) content is 14%-19%, and witloof (European inulin primary raw material) content is
15%-20%, with following nutritional health function: symptoms that are hypoglycemic, mitigating diabetes, the absorption for promoting minerals, skin makeup,
Intestinal microflora is adjusted, intestinal health is improved, liver, prevention are protected in the generation for preventing constipation, inhibiting toxic tunning
Colon cancer, anti-constipation and treatment obesity, good antidepressant effect and other effects.
Inulin form of another energy storage of plant in addition to starch is very ideal functional food ingredient, simultaneously
It is also the very good material of the products such as production inulin effervescent tablet, polyfructosan, high fructose syrup, crystal diabetin.Dry inulin is white
Color amorphous powder.Usual short chain inulin is more soluble easily in water than long-chain inulin, and the solubility of inulin can be as the temperature rises and bright
Aobvious to increase, common inulin is about 6% in 10 DEG C of solubility, at 90 DEG C about 33%.
Short chain inulin contains more monosaccharide and disaccharide, and sugariness is about as much as the 30%-50% of sucrose, and common inulin omits
Band sweet taste, about the 10% of sweetness of cane sugar, long-chain inulin is almost without sweet taste.Inulin hygroscopicity is strong, has in conjunction with Free water
Ability can reduce water activity.This point can make full use of the evaporation for delaying moisture in food processing, prevent product from becoming
Taste extends Food Shelf-life and shelf-life.Currently, inulin is widely applied in food service industry, low fat food is processed；Configuration is high fine
Tie up diet；Prebiotics food ingredient；For in milk beverage, yoghurt, liquid milk；For juice beverage, functional water drinks,
Sports drink, fruit reveal, in jelly；For that product function can be made stronger, wind in milk powder, fresh milk dry-eating piece, cheese, frozen confection
Taste is denseer, and quality is more preferable.
With modern people's improvement of living standard and the accelerating rhythm of life, diet is without regularity, excessive intake
The food of high heat is easy to produce a series of health problems such as fat and diabetes, so weight-reducing and prevention diabetes disease become
One very urgent social problems.Inulin is a kind of natural active matter, and sugariness is 0.3-0.6 times of sucrose, is both protected
The pure sweetening characteristics of sucrose are held, and salubriouser than sucrose sweet taste, has been to have to adjust intestinal flora, is proliferated Bifidobacterium, promotes
The absorption of calcium, adjusts blood lipid, immunological regulation, and the novel sweetener of the healthcare functions such as anti-caries tooth was known as after the antibiotic epoch
Most potential additive of new generation --- prebiotic substance.Since normal person in vivo can be this with hydrolytic inulin without a kind of enzyme
Carbohydrate can only be absorbed and utilized, therefore it is hot so inulin effervescent tablet cannot directly be digested and assimilated by human body by enteric bacteria
It is worth low, does not will lead to obesity；On the other hand, inulin effervescent tablet can blood pressure lowering, strong intestines are aid digestion, improve gastrointestinal function, right
Toxins in body and the locomitivity of fat obtain certain help, so also there is antiobesity action, are also for diabetic
A kind of good sweetener.
Effervescent tablet is to generate a large amount of dioxies after meeting water using suitable bronsted lowry acids and bases bronsted lowry as a kind of tablet made of disintegrating agent
Change carbon gas, to dissolve rapidly.Inulin effervescent tablet has many advantages, such as to carry, is easy to use as solid beverage, at low cost,
The characteristics of having both solid pharmaceutical preparation and liquid preparation.Effervescent tablet is initially generated at pharmaceutical field, in recent years, gradually to food service industry
Development, as a kind of form of nutritional supplement, application is wide.From the appearance, effervesce tablet is complete, table for product
Face is in orange-yellow, and effervesce effect is preferable, flavour sweet and sour taste, and carries easy to use, agrees with modern society's fast pace life
The needs of mode.There is broader market development prospect in the modern society being on the lookout for whatever is novel.
However, existing inulin solid beverage component is more, calorific value is higher, and long-term drinking easily causes fertilizer instead
It is fat, it is poorly suited for diabetic, and the inulin solid beverage mouthfeel that the processing method of the prior art is produced
It is not good enough with health-care effect.
Summary of the invention
Based on the above the deficiencies in the prior art, it is solid that technical problem solved by the invention is to provide a kind of inulin effervescent tablet
Body beverage and preparation method thereof, it is simple to operation, and cost is relatively low, safe and healthy pollution-free, the inulin effervescent tablet prepared is solid
Body beverage mouthfeel and health-care effect are all good.
In order to solve the above-mentioned technical problem, the present invention is achieved through the following technical solutions: the present invention provides a kind of inulin
Solid beverage is prepared by the raw material of following parts by weight:
50 parts of inulin, 12 parts of tapioca, 22 parts of citric acid, 12 parts of sodium bicarbonate, 1.5 parts of sweetener, orange flavor 0.5
Part, 1 part, 1 part of multi-vitamins of PVP ethyl alcohol (95%) solution.
Optionally, the purity of the inulin is 95%-99.9%.
The present invention also provides a kind of production methods of inulin solid beverage, comprising the following steps:
S10, mixing: various raw materials are uniformly mixed according to formula as below: 50 parts of inulin, 12 parts of tapioca, lemon
22 parts of lemon acid, 12 parts of sodium bicarbonate, 1.5 parts of sweetener, 0.5 part of orange flavor, 1 part of PVP ethyl alcohol (95%) solution, the life of compound dimension
1 part of element；
S20, embedding: mixed raw material made of step S10 is divided into two parts, citric acid is added in a copy of it, another
Sodium bicarbonate is added in part, and two parts are added appropriate PVP ethyl alcohol (95%) solution as wetting agent granulation, mixes；
S30, granulation: the obtained pulvis of step S20 is crossed into 20 meshes and obtains single-size；
S40, drying: baking 30min~40min at 55 DEG C and obtain dry particl, crosses 20 meshes, and whole grain respectively obtains acid, alkali
Particle.
S50, tabletting: two kinds of particles are mixed, and lubricant Macrogol 6000 is added, and carry out tabletting.
Preferably, further include sterilization steps:
S60, sterilizing: inulin effervescent tablet is tiled, and using UV surface sterilamp irradiation at short distance, irradiation intensity is
100μW/cm2；Irradiation dose is 100000 μ Ws/cm2；Irradiation time is 17min.
Further, tabletting, controlling depth 7.5mm, intensity 1Mpa are carried out using rotary pelleting machine in step S50.
By upper, inulin solid beverage of the present invention not only has the function of common beverages, but also, mitigation glycosuria hypoglycemic with inulin
The symptom of disease, skin makeup, adjusts intestinal microflora at the absorption for promoting minerals, improves intestinal health, prevents constipation, inhibits
Liver is protected in the generation of toxic tunning, is prevented colon cancer, anti-constipation and treatment obesity, good antidepressant effect etc.
Effect.The inulin effervescent solid beverage made through method of the invention has many advantages, such as carrying, easy to use, at low cost, has both
The characteristics of solid pharmaceutical preparation and liquid preparation is a kind of very easily form of nutritional supplement.Product from the appearance, effervescent tablet piece
Agent is complete, and surface is in orange-yellow, and effervesce effect is preferable, flavour sweet and sour taste.And carrying is easy to use, and it is fast to agree with modern society
The needs of rhythm life style have broader market development prospect in the modern society being on the lookout for whatever is novel.
The above description is only an overview of the technical scheme of the present invention, in order to better understand the technical means of the present invention,
And it can be implemented in accordance with the contents of the specification, and in order to allow above and other objects, features and advantages of the invention can
It is clearer and more comprehensible, below in conjunction with preferred embodiment, and cooperates attached drawing, detailed description are as follows.
Detailed description of the invention
In order to illustrate the technical solution of the embodiments of the present invention more clearly, the attached drawing to embodiment is simply situated between below
It continues.
Fig. 1 is the flow chart of the production method of inulin solid beverage of the invention.
Specific embodiment
The embodiment of the invention will now be described in detail with reference to the accompanying drawings, and as part of this specification passes through
Embodiment illustrates the principle of the present invention, and other aspects of the present invention, feature and its advantage will become by the detailed description
It is very clear.In the attached drawing of institute's reference, the same or similar component is indicated using identical drawing reference numeral in different figures.
As shown in Figure 1, the product belongs to strong the present invention provides a kind of inulin solid beverage and preparation method thereof
Kang Hangye Novel beverage, calorific value is low, and long-term drinking will not cause obesity, also has weight-reducing and blood pressure lowering, hypoglycemic, reducing blood lipid
Effect is suitble to crowd extensive；The inulin solid beverage preparation method is simple to operation, and cost is relatively low, safe and healthy
Pollution-free, the inulin solid beverage mouthfeel and health-care effect prepared are all good.Inulin effervescent tablet solid drink of the invention
Material is prepared by the raw material of following parts by weight: 50 parts of inulin, 12 parts of tapioca, 22 parts of citric acid, 12 parts of sodium bicarbonate, sweet tea
1.5 parts of taste agent, 0.5 part of orange flavor, 1 part, 1 part of multi-vitamins of PVP ethyl alcohol (95%) solution.The inulin that the present invention uses
Purity is 95%-99.9%, and tapioca and sweetener is added in inulin solid beverage, it is insufficient to compensate for inulin sweet taste
Defect.The faint scent taste that orange flavor increases beverage is added in inulin solid beverage.
The present invention distinguishes pelletizing press sheet using soda acid: various raw materials being uniformly mixed according to formula as below: 50 parts of inulin, wood
12 parts of sweet potato starch, 22 parts of citric acid, 12 parts of sodium bicarbonate, 1.5 parts of sweetener, 0.5 part of orange flavor, PVP ethyl alcohol (95%) are molten
1 part of liquid, 1 part of multi-vitamins.Uniformly mixed raw material is divided into two parts, citric acid is added in a copy of it, another adds
Enter sodium bicarbonate, two parts are added appropriate 95% ethanol solution as wetting agent granulation, mix, cross 20 meshes, dry at 55 DEG C
30min~40min processed obtains dry particl, and after 20 meshes, whole grain respectively obtains acid, alkali particle.Two kinds of particles are mixed, are added
Lubricant Macrogol 6000 carries out tabletting.
The preparation process flow of inulin solid beverage of the invention are as follows: raw material mixing → soda acid embeds respectively
→ soda acid granulation → drying → tabletting → sterilizing → inulin effervescent tablet respectively, specifically includes the following steps:
(1) it is mixed: by 50 parts of inulin, 12 portions of tapiocas, 22 parts of citric acids, 12 parts of sodium bicarbonates, 1.5 parts of sweet tastes
Agent, 0.5 part of orange flavor, 1 part of PVP ethyl alcohol (95%) solution, 1 part of multi-vitamins pulvis mixing, are stirred, make it
It is even.If there is situation is partially cohered, broken up after appropriateness is dry.
(2) it embedding: mixed raw material made of step (1) is divided into two parts, citric acid is added in a copy of it, another
Sodium bicarbonate is added, two parts are added appropriate PVP ethyl alcohol (95%) solution as wetting agent granulation, mix.
(3) it pelletizes: the pulvis that step (2) obtains being crossed into 20 meshes and obtains single-size.
(4) it dries: baking 30min~40min at 55 DEG C and obtain dry particl, cross 20 meshes, whole grain respectively obtains acid, alkali
Particle.
(5) tabletting: two kinds of particles are mixed, and lubricant Macrogol 6000 is added, and carry out tabletting.Use rotary pelleting machine
Carry out tabletting, controlling depth 7.5mm, intensity 1Mpa.
(6) it sterilizes: inulin effervescent tablet being tiled, UV surface sterilamp irradiation at short distance, irradiation intensity 100 are utilized
μW/cm2；The irradiation dose of selection is 100000 μ Ws/cm2；The time that need to be irradiated is 100000 μ Ws/cm2÷100μW/
cm2=17min.
Inulin effervescent tablet flaking method of the invention distinguishes granulating tabletting process using soda acid, by bronsted lowry acids and bases bronsted lowry respectively with aqueous viscous
Mixture granulation, is separately dried, and is uniformly mixed before tabletting and carries out tabletting.This method avoids the contact of acid, alkali, prevents operating process
Middle generation acid-base reaction, is conducive to the stability of preparation.Simultaneously as major ingredient inulin sweet taste is relatively poor, tapioca is added
Sweet taste can be increased, can also be that film-making is clean and tidy, easy mold release, not sticking.
Through examining, the inulin effervesce tablet that the present invention makes is complete, and surface is in orange-yellow, and effervesce effect is preferable, flavour
Sweet and sour taste.Inulin content reaches 50%, and daily two panels can reach maximum usage amount.Its total plate count, coliform group count, cause
Germ and arsenic, lead content meet national food hygienic standard.
The above is a preferred embodiment of the present invention, cannot limit the right model of the present invention with this certainly
It encloses, it is noted that for those skilled in the art, without departing from the principle of the present invention, may be used also
To make several improvement and variation, these, which improve and change, is also considered as protection scope of the present invention.
Claims (5)
1. a kind of inulin solid beverage, which is characterized in that prepared by the raw material of following parts by weight:
50 parts of inulin, 12 parts of tapioca, 22 parts of citric acid, 12 parts of sodium bicarbonate, 1.5 parts of sweetener, 0.5 part of orange flavor,
1 part, 1 part of multi-vitamins of PVP ethyl alcohol (95%) solution.
2. inulin solid beverage as described in claim 1, which is characterized in that the purity of the inulin is 95%-
99.9%.
3. a kind of production method of inulin solid beverage as described in claim 1, which is characterized in that including following step
It is rapid:
S10, mixing: various raw materials are uniformly mixed according to formula as below: 50 parts of inulin, 12 parts of tapioca, citric acid
22 parts, 12 parts of sodium bicarbonate, 1.5 parts of sweetener, 0.5 part of orange flavor, 1 part of PVP ethyl alcohol (95%) solution, multi-vitamins 1
Part；
S20, embedding: mixed raw material made of step S10 is divided into two parts, citric acid is added in a copy of it, another adds
Enter sodium bicarbonate, two parts are added appropriate PVP ethyl alcohol (95%) solution as wetting agent granulation, mix；
S30, granulation: the obtained pulvis of step S20 is crossed into 20 meshes and obtains single-size；
S40, drying: baking 30min~40min at 55 DEG C and obtain dry particl, crosses 20 meshes, and whole grain respectively obtains acid, alkali
Grain；
S50, tabletting: two kinds of particles are mixed, and lubricant Macrogol 6000 is added, and carry out tabletting.
4. the production method of inulin solid beverage as claimed in claim 3, which is characterized in that further include sterilizing step
It is rapid:
S60, sterilizing: inulin effervescent tablet is tiled, and using UV surface sterilamp irradiation at short distance, irradiation intensity is 100 μ W/
cm2；Irradiation dose is 100000 μ Ws/cm2；Irradiation time is 17min.
5. the production method of inulin solid beverage as claimed in claim 3, which is characterized in that in the step S50
Tabletting, controlling depth 7.5mm, intensity 1Mpa are carried out using rotary pelleting machine.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110959794A (en) * | 2019-12-24 | 2020-04-07 | 陕西森弗天然制品有限公司 | Production method of inulin solid beverage |
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