CN110916041A - 无花果深加工产品及其制备方法 - Google Patents
无花果深加工产品及其制备方法 Download PDFInfo
- Publication number
- CN110916041A CN110916041A CN201911235014.0A CN201911235014A CN110916041A CN 110916041 A CN110916041 A CN 110916041A CN 201911235014 A CN201911235014 A CN 201911235014A CN 110916041 A CN110916041 A CN 110916041A
- Authority
- CN
- China
- Prior art keywords
- parts
- freeze
- sieving
- mesh sieve
- dried
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 238000002360 preparation method Methods 0.000 title claims abstract description 21
- 238000004519 manufacturing process Methods 0.000 title description 2
- 239000000843 powder Substances 0.000 claims abstract description 50
- 239000003826 tablet Substances 0.000 claims abstract description 23
- 235000009508 confectionery Nutrition 0.000 claims abstract description 21
- 239000000284 extract Substances 0.000 claims abstract description 20
- 235000013361 beverage Nutrition 0.000 claims abstract description 19
- 239000007938 effervescent tablet Substances 0.000 claims abstract description 19
- 239000003792 electrolyte Substances 0.000 claims abstract description 19
- 239000007787 solid Substances 0.000 claims abstract description 19
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 18
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 57
- 238000007873 sieving Methods 0.000 claims description 46
- 239000000203 mixture Substances 0.000 claims description 32
- FBPFZTCFMRRESA-KVTDHHQDSA-N D-Mannitol Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-KVTDHHQDSA-N 0.000 claims description 28
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 claims description 26
- 239000008187 granular material Substances 0.000 claims description 23
- BQCADISMDOOEFD-UHFFFAOYSA-N Silver Chemical compound [Ag] BQCADISMDOOEFD-UHFFFAOYSA-N 0.000 claims description 21
- 239000004332 silver Substances 0.000 claims description 21
- 229910052709 silver Inorganic materials 0.000 claims description 21
- 238000001035 drying Methods 0.000 claims description 19
- 229940093429 polyethylene glycol 6000 Drugs 0.000 claims description 19
- 238000000034 method Methods 0.000 claims description 17
- HQKMJHAJHXVSDF-UHFFFAOYSA-L magnesium stearate Chemical compound [Mg+2].CCCCCCCCCCCCCCCCCC([O-])=O.CCCCCCCCCCCCCCCCCC([O-])=O HQKMJHAJHXVSDF-UHFFFAOYSA-L 0.000 claims description 16
- 235000010378 sodium ascorbate Nutrition 0.000 claims description 16
- PPASLZSBLFJQEF-RKJRWTFHSA-M sodium ascorbate Substances [Na+].OC[C@@H](O)[C@H]1OC(=O)C(O)=C1[O-] PPASLZSBLFJQEF-RKJRWTFHSA-M 0.000 claims description 16
- 229960005055 sodium ascorbate Drugs 0.000 claims description 16
- PPASLZSBLFJQEF-RXSVEWSESA-M sodium-L-ascorbate Chemical compound [Na+].OC[C@H](O)[C@H]1OC(=O)C(O)=C1[O-] PPASLZSBLFJQEF-RXSVEWSESA-M 0.000 claims description 16
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 15
- 201000010099 disease Diseases 0.000 claims description 15
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 claims description 15
- 238000007710 freezing Methods 0.000 claims description 15
- 230000008014 freezing Effects 0.000 claims description 15
- 235000012055 fruits and vegetables Nutrition 0.000 claims description 15
- 239000008103 glucose Substances 0.000 claims description 15
- 235000010355 mannitol Nutrition 0.000 claims description 15
- WCUXLLCKKVVCTQ-UHFFFAOYSA-M Potassium chloride Chemical compound [Cl-].[K+] WCUXLLCKKVVCTQ-UHFFFAOYSA-M 0.000 claims description 14
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 14
- 235000015165 citric acid Nutrition 0.000 claims description 14
- 235000017557 sodium bicarbonate Nutrition 0.000 claims description 13
- 229910000030 sodium bicarbonate Inorganic materials 0.000 claims description 13
- 230000007613 environmental effect Effects 0.000 claims description 12
- 238000004108 freeze drying Methods 0.000 claims description 11
- 229920000168 Microcrystalline cellulose Polymers 0.000 claims description 10
- 235000019813 microcrystalline cellulose Nutrition 0.000 claims description 10
- 239000008108 microcrystalline cellulose Substances 0.000 claims description 10
- 229940016286 microcrystalline cellulose Drugs 0.000 claims description 10
- 235000013399 edible fruits Nutrition 0.000 claims description 9
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 8
- 235000019359 magnesium stearate Nutrition 0.000 claims description 8
- 239000001103 potassium chloride Substances 0.000 claims description 7
- 235000011164 potassium chloride Nutrition 0.000 claims description 7
- 239000011780 sodium chloride Substances 0.000 claims description 7
- 239000002202 Polyethylene glycol Substances 0.000 claims description 6
- 229920001223 polyethylene glycol Polymers 0.000 claims description 6
- 239000002994 raw material Substances 0.000 claims description 6
- 229920002472 Starch Polymers 0.000 claims description 5
- 239000008176 lyophilized powder Substances 0.000 claims description 5
- 235000019698 starch Nutrition 0.000 claims description 5
- 239000008107 starch Substances 0.000 claims description 5
- FGUUSXIOTUKUDN-IBGZPJMESA-N C1(=CC=CC=C1)N1C2=C(NC([C@H](C1)NC=1OC(=NN=1)C1=CC=CC=C1)=O)C=CC=C2 Chemical compound C1(=CC=CC=C1)N1C2=C(NC([C@H](C1)NC=1OC(=NN=1)C1=CC=CC=C1)=O)C=CC=C2 FGUUSXIOTUKUDN-IBGZPJMESA-N 0.000 claims description 4
- UIIMBOGNXHQVGW-DEQYMQKBSA-M Sodium bicarbonate-14C Chemical compound [Na+].O[14C]([O-])=O UIIMBOGNXHQVGW-DEQYMQKBSA-M 0.000 claims description 4
- YTAHJIFKAKIKAV-XNMGPUDCSA-N [(1R)-3-morpholin-4-yl-1-phenylpropyl] N-[(3S)-2-oxo-5-phenyl-1,3-dihydro-1,4-benzodiazepin-3-yl]carbamate Chemical compound O=C1[C@H](N=C(C2=C(N1)C=CC=C2)C1=CC=CC=C1)NC(O[C@H](CCN1CCOCC1)C1=CC=CC=C1)=O YTAHJIFKAKIKAV-XNMGPUDCSA-N 0.000 claims description 4
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 claims description 4
- 239000002245 particle Substances 0.000 claims description 4
- 235000002639 sodium chloride Nutrition 0.000 claims description 4
- GNFTZDOKVXKIBK-UHFFFAOYSA-N 3-(2-methoxyethoxy)benzohydrazide Chemical compound COCCOC1=CC=CC(C(=O)NN)=C1 GNFTZDOKVXKIBK-UHFFFAOYSA-N 0.000 claims description 2
- 235000001727 glucose Nutrition 0.000 claims description 2
- 238000000643 oven drying Methods 0.000 claims description 2
- 235000013305 food Nutrition 0.000 abstract description 4
- 210000001035 gastrointestinal tract Anatomy 0.000 abstract description 4
- 230000000694 effects Effects 0.000 description 4
- 230000005586 smoking cessation Effects 0.000 description 3
- 239000000126 substance Substances 0.000 description 3
- 229930195725 Mannitol Natural products 0.000 description 2
- 230000000172 allergic effect Effects 0.000 description 2
- 208000010668 atopic eczema Diseases 0.000 description 2
- 210000000936 intestine Anatomy 0.000 description 2
- 239000000594 mannitol Substances 0.000 description 2
- 244000005700 microbiome Species 0.000 description 2
- 230000008961 swelling Effects 0.000 description 2
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 description 1
- 206010010774 Constipation Diseases 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 229920002488 Hemicellulose Polymers 0.000 description 1
- 102000004157 Hydrolases Human genes 0.000 description 1
- 108090000604 Hydrolases Proteins 0.000 description 1
- 102000004882 Lipase Human genes 0.000 description 1
- 108090001060 Lipase Proteins 0.000 description 1
- 239000004367 Lipase Substances 0.000 description 1
- 241000208125 Nicotiana Species 0.000 description 1
- 235000002637 Nicotiana tabacum Nutrition 0.000 description 1
- 206010068319 Oropharyngeal pain Diseases 0.000 description 1
- 108091005804 Peptidases Proteins 0.000 description 1
- 201000007100 Pharyngitis Diseases 0.000 description 1
- 239000004365 Protease Substances 0.000 description 1
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 description 1
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
- 230000004071 biological effect Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 210000002615 epidermis Anatomy 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 208000014617 hemorrhoid Diseases 0.000 description 1
- 208000032839 leukemia Diseases 0.000 description 1
- 235000019421 lipase Nutrition 0.000 description 1
- 239000001630 malic acid Substances 0.000 description 1
- 235000011090 malic acid Nutrition 0.000 description 1
- 210000005036 nerve Anatomy 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 239000012476 oxidizable substance Substances 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
- 239000001301 oxygen Substances 0.000 description 1
- 239000001814 pectin Substances 0.000 description 1
- 235000010987 pectin Nutrition 0.000 description 1
- 229920001277 pectin Polymers 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 235000019419 proteases Nutrition 0.000 description 1
- 239000000779 smoke Substances 0.000 description 1
- 230000000391 smoking effect Effects 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 231100000167 toxic agent Toxicity 0.000 description 1
- 239000003440 toxic substance Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 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
- 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
- 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
-
- 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
- A23L2/40—Effervescence-generating 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
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- 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
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- 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
- A23L33/16—Inorganic salts, minerals or trace elements
-
- 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)
- Botany (AREA)
- Inorganic Chemistry (AREA)
- Medicinal Preparation (AREA)
Abstract
本发明公开一种无花果深加工产品及其制备方法,这种无花果深加工产品,包括泡腾固体饮料、电解质泡腾片和压片糖果,所述泡腾固体饮料包含无花果提取物、无花果冻干粉;所述电解质泡腾片包含无花果提取物;所述压片糖果包含无花果冻干粉。与现有技术相比,本发明以泡腾固体饮料、电解质泡腾片、压片糖果的形式提供给人们无花果产品,可以冲服,也可以嚼服,且携带方便,具有缓解疲劳、改善肠道等功能,也可做减肥保健食品。
Description
技术领域:
本发明涉及果品加工,具体涉及无花果深加工产品及其制备方法。
背景技术
无花果属于药食同用,无花果富含食物纤维,其中的果胶和半纤维素吸水膨胀后能吸附多种化学物质,使肠道内各种有害物质被吸附排出,净化肠道;含有苹果酸、柠檬酸、脂肪酶、蛋白酶、水解酶等,能帮助对食物的消化,润肠通便的效果。无花果含有丰富的氨基酸,含有多种维生素,对抗白血病和恢复体力,消除疲劳有很好的作用。无花果属于低热量食品。《随息居饮食谱》记载,无花果,甘寒。清热,疗痔,润肠,上利咽喉。健胃清肠,消肿解毒。
无花果果实呈球根状,表皮薄弱易损伤,且尾部有一小孔,更易被微生物侵染导致无花果果实腐败变质, 其储藏期通常为1 d~2 d。加工产品主要包括冻干果、热风干燥无花果、果脯等,因甜度过高不适口且不易携带。目前市场上鲜见深加工产品。
发明内容
本发明的目的是填补市场空白,公开一种无花果深加工产品,所采取的技术方案是:
这种无花果深加工产品,包括泡腾固体饮料、电解质泡腾片和压片糖果,其特征在于:
所述泡腾固体饮料包含如下重量份的原料:陕西瑞康生物工程有限公司出品的无花果提取物7份,无花果冻干粉35份,D-甘露糖醇40份,柠檬酸6.4份、碳酸氢钠 6.7份,聚乙二醇6000 5份,抗坏血酸钠0.1份;
所述电解质泡腾片包含如下重量份的原料:陕西瑞康生物工程有限公司出品的无花果提取物0.409份,葡萄糖1.62份,氯化钠0.117份 、氯化钾0.186份、碳酸氢钠0.336份、柠檬酸0.384份、聚乙二醇6000 0.448份;
所述压片糖果包含如下重量份的原料:无花果冻干粉 30份,D-甘露糖醇60份,无水乙醇10份,微晶纤维素 0.6份,抗坏血酸钠0.3份。
进一步地,所述泡腾固体饮中无花果冻干粉增加至36份,柠檬酸增加至9.9份、碳酸氢钠增加至10.1份,不含无花果提取物;所述电解质泡腾片中由2.209份的无花果全果粉替代0.409份的所述无花果提取物,不含葡萄糖;所述压片糖果中由各30份的葡萄糖和淀粉替代60份所述D-甘露糖醇,用硬脂酸镁替代微晶纤维素。
进一步地,在所述泡腾固体饮料和压片糖果中还包括重量份为0.02份粒径为20-30nm的银微粉;在所述电解质泡腾片中还包括包括重量份为0.008份粒径为20-30nm的银微粉。
本发明还公开无花果深加工产品的制备方法,其特征在于环境温度控制在18-30摄氏度;环境湿度控制在20%-55%以内,分别通过如下步骤制备:
所述泡腾固体饮料的制备方法:
a) 挑选无病害、无腐烂的成熟无花果整果,放入果蔬冷冻干燥机中快速冻结,低温干燥,排除95-99%的水分;立即将冻干无花果进行低温粉碎,过100目筛,得到无花果冻干粉;
b) 无花果提取物、D-甘露糖醇、柠檬酸、碳酸氢钠、抗坏血酸钠分别过80目筛并混匀;
c) 将步骤a) 的无花果冻干粉和步骤b)的混合物加入过80目筛的聚乙二醇6000并混匀;
d)将步骤c)的混合物放入压片机压片;
所述电解质泡腾片的制备方法:
e) 无花果提取物、柠檬酸、葡萄糖分别过80目筛,混匀;
f) 氯化钾、氯化钠、碳酸氢钠分别过80目筛,混匀;
g) 将步骤e)和步骤f)的混合物加入聚乙二醇6000并混匀;
h)将步骤c)的混合物放入压片机压片;
所述压片糖果的制备方法:
i) 挑选无病害、无腐烂的成熟无花果整果,放入果蔬冷冻干燥机中快速冻结,低温干燥,排除95-99%的水分;立即将冻干无花果进行低温粉碎,过100目筛,得到无花果冻干粉;
j)将步骤i)的无花果冻干粉及D-甘露糖醇、抗坏血酸钠过80目筛后加无水乙醇混合,通过造粒机制粒,过16-20目筛,在55-60℃烘30-40min得干颗粒,过16-20目筛整粒;
k) 将步骤j)的颗粒加入微晶纤维素混合均匀压片。
进一步地,环境温度控制在18-30摄氏度;环境湿度控制在20%-55%以内,分别通过如下步骤制备:
所述泡腾固体饮料的制备方法:
l) 挑选无病害、无腐烂的成熟无花果整果,放入果蔬冷冻干燥机中快速冻结,低温干燥,排除95-99%的水分;立即将冻干无花果进行低温粉碎,过100目筛,得到无花果冻干粉;
m) D-甘露糖醇、柠檬酸、碳酸氢钠、抗坏血酸钠分别过80目筛并混匀;
n) 将步骤l) 的无花果冻干粉和步骤m)的混合物加入聚乙二醇6000并混匀;
o)将步骤n)的混合物放入压片机压片;
所述电解质泡腾片的制备方法:
p) 挑选无病害、无腐烂的成熟无花果整果,放入果蔬冷冻干燥机中快速冻结,低温干燥,排除95-99%的水分;立即将冻干无花果进行低温粉碎,过100目筛,得到无花果全果粉;无花果全果粉与柠檬酸、葡萄糖分别过80目筛,混匀,
q) 氯化钾、氯化钠、碳酸氢钠分别过80目筛,混匀;
r) 将步骤p)和步骤q)的混合物加入聚乙二醇6000并混匀;
s)将步骤r)的混合物放入压片机压片;
所述压片糖果的制备方法:
t) 挑选无病害、无腐烂的成熟无花果整果,放入果蔬冷冻干燥机中快速冻结,低温干燥,排除95-99%的水分;立即将冻干无花果进行低温粉碎,过100目筛,得到无花果冻干粉;
u)将步骤t)的无花果冻干粉及葡萄糖、淀粉、抗坏血酸钠过80目筛后加无水乙醇混合,通过造粒机制粒,过16-20目筛,在55-60℃烘30-40min得干颗粒,过16-20目筛整粒;
v) 将步骤u)的颗粒加入硬脂酸镁混合均匀压片。
进一步地,步骤c)为:将步骤a) 的无花果冻干粉和步骤b)的混合物加入聚乙二醇6000和银微粉并混匀;所述步骤g)为:将步骤e)和步骤f)的混合物加入聚乙二醇6000和银微粉并混匀;所述k) 为将步骤j)的颗粒加入微晶纤维素和银微粉混合均匀压片。
进一步地,所述步骤n)为:将步骤l) 的无花果冻干粉和步骤m)的混合物加入聚乙二醇6000和银微粉并混匀;所述步骤r)为:将步骤p)和步骤q)的混合物加入聚乙二醇6000和银微粉并混匀;所述步骤v)为: 将步骤u)的颗粒加入硬脂酸镁和银微粉混合均匀压片。
优选方案是:环境温度控制在18-25摄氏度;环境湿度控制在20%-30%。
与现有技术相比,本发明以泡腾固体饮料、电解质泡腾片、压片糖果的形式提供给人们无花果产品,可以冲服,也可以嚼服,且携带方便,具有缓解疲劳、改善肠道等功能,也可做减肥保健食品。本发明的无花果冷冻干燥在低温下进行,因此对于许多热敏性的物质得以保留,避免失去生物活力。一些挥发性成分损失很小,保持原有营养成分。由于干燥在真空下进行,氧气极少,因此一些易氧化的物质得到了保护。在冷冻干燥过程中,杀灭微生物,抑制酶的活性,避免过敏人群食用鲜无花果过敏的问题。干燥后的无花果呈海绵状,疏松多孔,松脆易粉碎,不挂壁。无花果冻干粉的糖含量适中,既赋予糖果浓郁的无花果特有的风味,又干脆爽口。
添加银微粉后,通过极微量的银分子对味觉神经的作用,而使吸烟者对于烟草之烟产生厌恶感,因而辅助戒烟效果好。
具体实施方式
实施例1,一种含无花果提取物的泡腾固体饮料的制备方法,环境温度控制在18-30摄氏度;环境湿度控制在20%-55%以内,包括如下步骤:
a) 挑选无病害、无腐烂的成熟无花果整果,放入果蔬冷冻干燥机中快速冻结,低温干燥,排除95-99%的水分;立即将冻干无花果进行低温粉碎,过100目筛,得到无花果冻干粉;取无花果冻干粉35吨;
b) 陕西瑞康生物工程有限公司出品的无花果提取物7吨、甘露糖醇40吨,柠檬酸6.4吨、碳酸氢钠 6.7吨、抗坏血酸钠0.1吨分别过80目筛,混匀;
c) 将步骤a) 的无花果冻干粉和步骤b)的混合物加入5吨过80目筛的聚乙二醇6000并混匀;
d)将步骤c)的混合物放入压片机压片。
实施例2,一种全无花果冻干粉的泡腾固体饮料的制备方法,环境温度控制在18-25摄氏度;环境湿度控制在20%-30%以内,包括如下步骤:
a) 挑选无病害、无腐烂的成熟无花果整果,放入果蔬冷冻干燥机中快速冻结,低温干燥,排除95-99%的水分;立即将冻干无花果进行低温粉碎,过100目筛,得到无花果冻干粉;取无花果冻干粉36吨;
b)甘露糖醇40吨,柠檬酸9.9吨、碳酸氢钠 10.1吨、抗坏血酸钠0.1吨分别过80目筛,混匀;
c) 将步骤a) 的无花果冻干粉和步骤b)的混合物加入5吨过80目筛的聚乙二醇6000并混匀;
d)将步骤c)的混合物放入压片机压片。
实施例3,一种可辅助戒烟的含无花果的泡腾固体饮料的制备方法,其他同实施例1或2,不同的是,步骤c)为:将步骤a)和步骤b)的混合物加入过80目筛的聚乙二醇6000和20公斤的银微粉并混匀。
实施例4,一种含无花果提取物的电解质泡腾片的制备方法,包括如下步骤:
环境温度控制在18-30摄氏度;环境湿度控制在20%-55%以内;
a) 陕西瑞康生物工程有限公司出品的无花果提取物0.409吨、柠檬酸0.384吨、葡萄糖1.62吨分别过80目筛,混匀;
b) 氯化钾0.186吨、氯化钠0.117吨、碳酸氢钠0.336吨分别过80目筛,混匀;
c) 将步骤a)和步骤b)的混合物加入聚乙二醇6000 0.448吨并混匀;
d)将步骤c)的混合物放入压片机压片。
实施例5,一种含无花果全果粉的电解质泡腾片的制备方法,包括如下步骤:
环境温度控制在18-30摄氏度;环境湿度控制在20%-55%以内;
a) 挑选无病害、无腐烂的成熟无花果整果,放入果蔬冷冻干燥机中快速冻结,低温干燥,排除95-99%的水分;立即将冻干无花果进行低温粉碎,过100目筛,得到无花果全果粉;2.209吨的无花果全果粉与柠檬酸0.384吨分别过80目筛,混匀;
后续步骤与实施例4相同。
实施例6,一种可辅助戒烟的含无花果的电解质泡腾片的制备方法,其他同实施例1或2,不同的是,步骤c)为:将步骤a)和步骤b)的混合物加入聚乙二醇6000和8公斤的银微粉并混匀。
实施例7,一种糖尿病人适用的无花果的压片糖果的制备方法,包括如下步骤:
a) 挑选无病害、无腐烂的成熟无花果整果,放入果蔬冷冻干燥机中快速冻结,低温干燥,排除95-99%的水分;立即将冻干无花果进行低温粉碎,过100目筛,得到无花果冻干粉;
b)将步骤a)的无花果冻干粉30kg及D-甘露糖醇60kg、抗坏血酸钠0.3kg过80目筛后加无水乙醇10kg混合,通过造粒机制粒,过16-20目筛,在55-60℃烘30-40min得干颗粒,过16-20目筛整粒;
c) 将步骤b)的颗粒加入微晶纤维素0.6kg混合均匀压片。
实施例8,一种能快速提升血糖水平的无花果的压片糖果的制备方法,包括如下步骤:
a) 挑选无病害、无腐烂的成熟无花果整果,放入果蔬冷冻干燥机中快速冻结,低温干燥,排除95-99%的水分;立即将冻干无花果进行低温粉碎,过100目筛,得到无花果冻干粉;
b)将步骤a)的无花果冻干粉30kg及葡萄糖30kg、淀粉30kg、抗坏血酸钠0.3kg过80目筛后加无水乙醇10kg混合,通过造粒机制粒,过16-20目筛,在55-60℃烘30-40min得干颗粒,过16-20目筛整粒;
c) 将步骤b)的颗粒加入硬脂酸镁0.6kg混合均匀压片。
实施例9,一种可辅助戒烟的无花果的压片糖果的制备方法,其他同实施例1或2,不同的是,步骤c)为:将步骤a)的颗粒加入微晶纤维素或硬脂酸镁与银微粉混合均匀压片。
Claims (8)
1.无花果深加工产品,包括泡腾固体饮料、电解质泡腾片和压片糖果,其特征在于:
所述泡腾固体饮料包含如下重量份的原料:陕西瑞康生物工程有限公司出品的无花果提取物7份,无花果冻干粉35份,D-甘露糖醇40份,柠檬酸6.4份、碳酸氢钠 6.7份,聚乙二醇6000 5份,抗坏血酸钠0.1份;
所述电解质泡腾片包含如下重量份的原料:陕西瑞康生物工程有限公司出品的无花果提取物0.409份,葡萄糖1.62份,氯化钠0.117份 、氯化钾0.186份、碳酸氢钠0.336份、柠檬酸0.384份、聚乙二醇6000 0.448份;
所述压片糖果包含如下重量份的原料:无花果冻干粉 30份,D-甘露糖醇60份,无水乙醇10份,微晶纤维素 0.6份,抗坏血酸钠0.3份。
2.根据权利要求1所述的无花果深加工产品,其特征在于:所述泡腾固体饮中无花果冻干粉增加至36份,柠檬酸增加至9.9份、碳酸氢钠增加至10.1份,不含无花果提取物;所述电解质泡腾片中由2.209份的无花果全果粉替代0.409份的所述无花果提取物,不含葡萄糖;所述压片糖果中由各30份的葡萄糖和淀粉替代60份所述D-甘露糖醇,用硬脂酸镁替代微晶纤维素。
3.根据权利要求1或2所述的无花果深加工产品,其特征在于:在所述泡腾固体饮料和压片糖果中还包括重量份为0.02份粒径为20-30nm的银微粉;在所述电解质泡腾片中还包括包括重量份为0.008份粒径为20-30nm的银微粉。
4.根据权利要求1所述的无花果深加工产品的制备方法,其特征在于环境温度控制在18-30摄氏度;环境湿度控制在20%-55%以内,分别通过如下步骤制备:
所述泡腾固体饮料的制备方法:
a) 挑选无病害、无腐烂的成熟无花果整果,放入果蔬冷冻干燥机中快速冻结,低温干燥,排除95-99%的水分;立即将冻干无花果进行低温粉碎,过100目筛,得到无花果冻干粉;
b) 无花果提取物、D-甘露糖醇、柠檬酸、碳酸氢钠、抗坏血酸钠分别过80目筛并混匀;
c) 将步骤a) 的无花果冻干粉和步骤b)的混合物加入过80目筛的聚乙二醇6000并混匀;
d)将步骤c)的混合物放入压片机压片;
所述电解质泡腾片的制备方法:
e) 无花果提取物、柠檬酸、葡萄糖分别过80目筛,混匀;
f) 氯化钾、氯化钠、碳酸氢钠分别过80目筛,混匀;
g) 将步骤e)和步骤f)的混合物加入聚乙二醇6000并混匀;
h)将步骤c)的混合物放入压片机压片;
所述压片糖果的制备方法:
i) 挑选无病害、无腐烂的成熟无花果整果,放入果蔬冷冻干燥机中快速冻结,低温干燥,排除95-99%的水分;立即将冻干无花果进行低温粉碎,过100目筛,得到无花果冻干粉;
j)将步骤i)的无花果冻干粉及D-甘露糖醇、抗坏血酸钠过80目筛后加无水乙醇混合,通过造粒机制粒,过16-20目筛,在55-60℃烘30-40min得干颗粒,过16-20目筛整粒;
k) 将步骤j)的颗粒加入微晶纤维素混合均匀压片。
5.根据权利要求2所述的无花果深加工产品的制备方法,其特征在于环境温度控制在18-30摄氏度;环境湿度控制在20%-55%以内,分别通过如下步骤制备:
所述泡腾固体饮料的制备方法:
l) 挑选无病害、无腐烂的成熟无花果整果,放入果蔬冷冻干燥机中快速冻结,低温干燥,排除95-99%的水分;立即将冻干无花果进行低温粉碎,过100目筛,得到无花果冻干粉;
m) D-甘露糖醇、柠檬酸、碳酸氢钠、抗坏血酸钠分别过80目筛并混匀;
n) 将步骤l) 的无花果冻干粉和步骤m)的混合物加入聚乙二醇6000并混匀;
o)将步骤n)的混合物放入压片机压片;
所述电解质泡腾片的制备方法:
p) 挑选无病害、无腐烂的成熟无花果整果,放入果蔬冷冻干燥机中快速冻结,低温干燥,排除95-99%的水分;立即将冻干无花果进行低温粉碎,过100目筛,得到无花果全果粉;无花果全果粉与柠檬酸、葡萄糖分别过80目筛,混匀,
q) 氯化钾、氯化钠、碳酸氢钠分别过80目筛,混匀;
r) 将步骤p)和步骤q)的混合物加入聚乙二醇6000并混匀;
s)将步骤r)的混合物放入压片机压片;
所述压片糖果的制备方法:
t) 挑选无病害、无腐烂的成熟无花果整果,放入果蔬冷冻干燥机中快速冻结,低温干燥,排除95-99%的水分;立即将冻干无花果进行低温粉碎,过100目筛,得到无花果冻干粉;
u)将步骤t)的无花果冻干粉及葡萄糖、淀粉、抗坏血酸钠过80目筛后加无水乙醇混合,通过造粒机制粒,过16-20目筛,在55-60℃烘30-40min得干颗粒,过16-20目筛整粒;
v) 将步骤u)的颗粒加入硬脂酸镁混合均匀压片。
6.根据权利要求4所述的无花果深加工产品的制备方法,其特征在于,步骤c)为:将步骤a) 的无花果冻干粉和步骤b)的混合物加入聚乙二醇6000和银微粉并混匀;所述步骤g)为:将步骤e)和步骤f)的混合物加入聚乙二醇6000和银微粉并混匀;所述k) 为将步骤j)的颗粒加入微晶纤维素和银微粉混合均匀压片。
7.根据权利要求5所述的无花果深加工产品的制备方法,其特征在于,所述步骤n)为:将步骤l) 的无花果冻干粉和步骤m)的混合物加入聚乙二醇6000和银微粉并混匀;所述步骤r)为:将步骤p)和步骤q)的混合物加入聚乙二醇6000和银微粉并混匀;所述步骤v)为:将步骤u)的颗粒加入硬脂酸镁和银微粉混合均匀压片。
8.根据权利要求4或5所述的无花果深加工产品的制备方法,其特征在于,环境温度控制在18-25摄氏度;环境湿度控制在20%-30%。
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201911235014.0A CN110916041A (zh) | 2019-12-05 | 2019-12-05 | 无花果深加工产品及其制备方法 |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201911235014.0A CN110916041A (zh) | 2019-12-05 | 2019-12-05 | 无花果深加工产品及其制备方法 |
Publications (1)
Publication Number | Publication Date |
---|---|
CN110916041A true CN110916041A (zh) | 2020-03-27 |
Family
ID=69857067
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CN201911235014.0A Pending CN110916041A (zh) | 2019-12-05 | 2019-12-05 | 无花果深加工产品及其制备方法 |
Country Status (1)
Country | Link |
---|---|
CN (1) | CN110916041A (zh) |
Citations (7)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN103191195A (zh) * | 2012-01-06 | 2013-07-10 | 威海紫光科技园有限公司 | 一种无花果金银花口含片及其制备方法 |
CN104000272A (zh) * | 2014-05-15 | 2014-08-27 | 山东省林业科学研究院 | 无花果泡腾片及其制备方法 |
CN106173647A (zh) * | 2016-07-05 | 2016-12-07 | 海南三风友制药有限公司 | 一种运动型保健饮品及其制备方法 |
CN107308213A (zh) * | 2017-06-16 | 2017-11-03 | 山东岐伯堂生物科技有限公司 | 一种无花果泡腾片及其生产方法 |
CN108813465A (zh) * | 2018-07-03 | 2018-11-16 | 浙江省林业科学研究院 | 一种无花果功能咀嚼片及其制备方法 |
CN109527325A (zh) * | 2018-11-20 | 2019-03-29 | 江苏汉典生物科技股份有限公司 | 一种运动型泡腾片及其制备方法 |
CN110024986A (zh) * | 2019-05-05 | 2019-07-19 | 四川农业大学 | 一种无花果功能性咀嚼片及其制备方法 |
-
2019
- 2019-12-05 CN CN201911235014.0A patent/CN110916041A/zh active Pending
Patent Citations (7)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN103191195A (zh) * | 2012-01-06 | 2013-07-10 | 威海紫光科技园有限公司 | 一种无花果金银花口含片及其制备方法 |
CN104000272A (zh) * | 2014-05-15 | 2014-08-27 | 山东省林业科学研究院 | 无花果泡腾片及其制备方法 |
CN106173647A (zh) * | 2016-07-05 | 2016-12-07 | 海南三风友制药有限公司 | 一种运动型保健饮品及其制备方法 |
CN107308213A (zh) * | 2017-06-16 | 2017-11-03 | 山东岐伯堂生物科技有限公司 | 一种无花果泡腾片及其生产方法 |
CN108813465A (zh) * | 2018-07-03 | 2018-11-16 | 浙江省林业科学研究院 | 一种无花果功能咀嚼片及其制备方法 |
CN109527325A (zh) * | 2018-11-20 | 2019-03-29 | 江苏汉典生物科技股份有限公司 | 一种运动型泡腾片及其制备方法 |
CN110024986A (zh) * | 2019-05-05 | 2019-07-19 | 四川农业大学 | 一种无花果功能性咀嚼片及其制备方法 |
Non-Patent Citations (1)
Title |
---|
是上间上: "戒烟糖有用吗", 《百度经验 HTTPS://JINGYAN.BAIDU.COM/ARTICLE/D713063519C51513FDF475DD.HTML》 * |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
CN101341949B (zh) | 一种杂粮咀嚼片及其制备方法 | |
KR101148472B1 (ko) | 흑마늘파우더와 그 제조방법 및 사용용도 | |
JPH01199554A (ja) | キクイモ塊茎からの粉末食品の製造方法 | |
CN102657328B (zh) | 螺杆挤压联合酶解提取食用菌的可溶性含氮化合物的方法 | |
CN100364446C (zh) | 鲜罗汉果粉及其制备方法 | |
CN105076942A (zh) | 一种马铃薯全粉挤压面条及其制备方法 | |
CN109315759A (zh) | 一种富含木耳多糖的冷冻干燥木耳全粉保健咀嚼片的制备方法 | |
CN106942430A (zh) | 一种乌梅果茶片及其制备方法 | |
CN109527325A (zh) | 一种运动型泡腾片及其制备方法 | |
CN108617845A (zh) | 一种葛仙米压片糖果的制作方法 | |
CN113749202B (zh) | 一种固体饮料及其制备方法 | |
JP3280247B2 (ja) | 納豆食品 | |
CN108783433A (zh) | 一种铁皮石斛口含片及其制备方法 | |
CN112998174A (zh) | 一种即食银耳固体饮料及其制备方法 | |
CN107811095A (zh) | 一种石榴红枣复合压片糖果的制备方法 | |
CN110916041A (zh) | 无花果深加工产品及其制备方法 | |
JP2010116344A (ja) | 草木内実繊維を含有する腸内老廃物除去機能を有する経口投与剤及び食品 | |
CN109730282A (zh) | 一种固体蜂蜜的制备方法、一种固体蜂蜜及其应用 | |
CN107373505A (zh) | 一种橄榄粉的生产工艺 | |
CN113768013A (zh) | 一种固体饮料及其制备方法 | |
JP2005073503A (ja) | アムラの風味改良方法 | |
CN106260390A (zh) | 一种醒酒护肝乳酸菌压片糖果及其制备方法 | |
CN101983585A (zh) | 一种大枣醇提取物口含片及其制备方法 | |
CN106819984B (zh) | 一种无花果酵素粉及其制备方法 | |
CN107212403A (zh) | 小麦苗麦绿素组合物及其制剂工艺 |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
PB01 | Publication | ||
PB01 | Publication | ||
SE01 | Entry into force of request for substantive examination | ||
SE01 | Entry into force of request for substantive examination | ||
RJ01 | Rejection of invention patent application after publication |
Application publication date: 20200327 |
|
RJ01 | Rejection of invention patent application after publication |