CN111149904A - Morinda citrifolia enzyme tablet candy and making method thereof - Google Patents
Morinda citrifolia enzyme tablet candy and making method thereof Download PDFInfo
- Publication number
- CN111149904A CN111149904A CN201811317954.XA CN201811317954A CN111149904A CN 111149904 A CN111149904 A CN 111149904A CN 201811317954 A CN201811317954 A CN 201811317954A CN 111149904 A CN111149904 A CN 111149904A
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- CN
- China
- Prior art keywords
- enzyme
- passion fruit
- stirring
- putting
- fruit enzyme
- 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.)
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- 102000004190 Enzymes Human genes 0.000 title claims abstract description 68
- 108090000790 Enzymes Proteins 0.000 title claims abstract description 68
- 235000009508 confectionery Nutrition 0.000 title claims abstract description 28
- 244000131360 Morinda citrifolia Species 0.000 title claims description 20
- 235000017524 noni Nutrition 0.000 title claims description 20
- 238000000034 method Methods 0.000 title claims description 10
- 235000008898 Morinda citrifolia Nutrition 0.000 title description 2
- 244000288157 Passiflora edulis Species 0.000 claims abstract description 33
- 235000000370 Passiflora edulis Nutrition 0.000 claims abstract description 33
- 238000003756 stirring Methods 0.000 claims description 42
- 239000000463 material Substances 0.000 claims description 34
- 239000008187 granular material Substances 0.000 claims description 33
- 238000001035 drying Methods 0.000 claims description 30
- 239000000843 powder Substances 0.000 claims description 17
- 235000013399 edible fruits Nutrition 0.000 claims description 13
- 238000002156 mixing Methods 0.000 claims description 12
- HQKMJHAJHXVSDF-UHFFFAOYSA-L magnesium stearate Chemical compound [Mg+2].CCCCCCCCCCCCCCCCCC([O-])=O.CCCCCCCCCCCCCCCCCC([O-])=O HQKMJHAJHXVSDF-UHFFFAOYSA-L 0.000 claims description 10
- 239000000080 wetting agent Substances 0.000 claims description 10
- 239000002994 raw material Substances 0.000 claims description 8
- 238000005507 spraying Methods 0.000 claims description 8
- 238000001914 filtration Methods 0.000 claims description 7
- 238000012216 screening Methods 0.000 claims description 7
- 238000005469 granulation Methods 0.000 claims description 6
- 230000003179 granulation Effects 0.000 claims description 6
- 239000000243 solution Substances 0.000 claims description 6
- FBPFZTCFMRRESA-FSIIMWSLSA-N D-Glucitol Natural products OC[C@H](O)[C@H](O)[C@@H](O)[C@H](O)CO FBPFZTCFMRRESA-FSIIMWSLSA-N 0.000 claims description 5
- 229920000168 Microcrystalline cellulose Polymers 0.000 claims description 5
- 238000007605 air drying Methods 0.000 claims description 5
- 235000019359 magnesium stearate Nutrition 0.000 claims description 5
- 235000019813 microcrystalline cellulose Nutrition 0.000 claims description 5
- 239000008108 microcrystalline cellulose Substances 0.000 claims description 5
- 229940016286 microcrystalline cellulose Drugs 0.000 claims description 5
- 239000011259 mixed solution Substances 0.000 claims description 5
- 239000002245 particle Substances 0.000 claims description 5
- 239000000600 sorbitol Substances 0.000 claims description 5
- 239000012257 stirred material Substances 0.000 claims description 5
- 239000012258 stirred mixture Substances 0.000 claims description 5
- 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 2
- 229930195725 Mannitol Natural products 0.000 claims description 2
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 claims description 2
- 239000000832 lactitol Substances 0.000 claims description 2
- 235000010448 lactitol Nutrition 0.000 claims description 2
- VQHSOMBJVWLPSR-JVCRWLNRSA-N lactitol Chemical compound OC[C@H](O)[C@@H](O)[C@@H]([C@H](O)CO)O[C@@H]1O[C@H](CO)[C@H](O)[C@H](O)[C@H]1O VQHSOMBJVWLPSR-JVCRWLNRSA-N 0.000 claims description 2
- 229960003451 lactitol Drugs 0.000 claims description 2
- 239000000845 maltitol Substances 0.000 claims description 2
- 235000010449 maltitol Nutrition 0.000 claims description 2
- VQHSOMBJVWLPSR-WUJBLJFYSA-N maltitol Chemical compound OC[C@H](O)[C@@H](O)[C@@H]([C@H](O)CO)O[C@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O VQHSOMBJVWLPSR-WUJBLJFYSA-N 0.000 claims description 2
- 229940035436 maltitol Drugs 0.000 claims description 2
- 239000000594 mannitol Substances 0.000 claims description 2
- 235000010355 mannitol Nutrition 0.000 claims description 2
- 229960001855 mannitol Drugs 0.000 claims description 2
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 claims description 2
- 238000004806 packaging method and process Methods 0.000 claims description 2
- 239000000811 xylitol Substances 0.000 claims description 2
- 235000010447 xylitol Nutrition 0.000 claims description 2
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 claims description 2
- 229960002675 xylitol Drugs 0.000 claims description 2
- 238000004519 manufacturing process Methods 0.000 abstract description 4
- 238000002360 preparation method Methods 0.000 description 4
- 229930002877 anthocyanin Natural products 0.000 description 3
- 235000010208 anthocyanin Nutrition 0.000 description 3
- 239000004410 anthocyanin Substances 0.000 description 3
- 150000004636 anthocyanins Chemical class 0.000 description 3
- 235000013361 beverage Nutrition 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 239000007788 liquid Substances 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 235000015203 fruit juice Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
-
- 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
Abstract
The invention relates to the technical field of candy tabletting, in particular to a passion fruit enzyme tabletted candy and a manufacturing method thereof.
Description
Technical Field
The invention relates to the technical field of candy tabletting, and in particular relates to a passion fruit enzyme tabletting candy and a preparation method thereof.
Background
The passion fruit or noni fruit can be prepared into raw pulp and fruit juice beverages in the existing food industry, and the foods are popular in the market, however, compared with beverage products, the pressed candy has the advantages of convenience in carrying, capability of being eaten at any time and easier to absorb, and better nutritional value, and has a larger market prospect.
Disclosure of Invention
The invention aims to solve the defects of low absorptivity and low nutritional value of traditional beverage-like noni fruit enzyme beverage in the prior art, and provides a passion fruit enzyme tablet candy and a preparation method thereof.
The passion fruit enzyme tablet candy is prepared by taking passion fruit enzyme and noni fruit enzyme powder as main materials, mixing the main materials in proportion, adding auxiliary materials, fully stirring and mixing the mixed raw materials, adding a wetting agent at a certain temperature, humidity and pressure, then granulating, filtering, drying, tabletting and forming, finally bottling in a plurality of granules, and packaging to obtain a finished product.
Preferably, the preparation method of the passion fruit enzyme tabletting candy comprises the following steps:
s1, putting the passion fruit enzyme and the noni enzyme into a stirrer for full stirring, putting the enzyme mixed solution into a concentrator for concentration, and putting the concentrated solution into a dryer for drying to obtain enzyme powder;
s2, adding auxiliary materials into the prepared enzyme powder, putting the enzyme powder into a mixer, fully mixing for 10min, and filtering out large particles from the mixed raw materials through a screening machine for later use;
s3, putting the mixed materials into a stirring bin for stirring, spraying a wetting agent sorbitol into the stirring bin during stirring, wherein the stirring temperature is 25-40 ℃, the stirring time is 30min, and taking out the stirred materials for later use;
s4, transferring the stirred mixture material to a granulator for granulation, collecting wet granules, conveying the wet granules to a forced air drying box for drying treatment, wherein the drying temperature is 30-40 ℃, the drying time is 2 hours, and the wet granules are turned over once every 30 min;
s5, taking out the dried granules, adding microcrystalline cellulose and magnesium stearate into the granules, mixing uniformly, and finally putting the uniformly mixed granules into a tablet press for tabletting to obtain the finished passion fruit enzyme tabletting candy.
Preferably, the mass ratio of the passion fruit enzyme to the noni fruit enzyme is (1.5-1.8): (2.5-3.2).
Preferably, the auxiliary material is at least one or more of xylitol, maltitol, lactitol and mannitol, and the mass ratio of the auxiliary material to the main material is 1:10 to 15.
Preferably, the mesh number of the screening machine is 80-100 meshes.
Preferably, the moisture of the granules taken out of the forced air drying oven is between 2% and 5%.
The invention has the beneficial effects that: the manufacturing method is convenient to operate, the quality of the tablet is guaranteed by the candy tablet produced by the manufacturing method, the candy tablet is applied to the production of health-care food, the nutritive value of each raw material can be fully used, the effective utilization rate is improved, the economic value is enlarged, and the candy tablet has a huge market prospect.
Detailed Description
The present invention will be further illustrated with reference to the following specific examples.
Example one
A preparation method of a passion fruit enzyme tabletting candy comprises the following steps:
s1, putting the passion fruit enzyme and the noni enzyme into a stirrer for full stirring, putting the enzyme mixed solution into a concentrator for concentration, and putting the concentrated solution into a dryer for drying to obtain enzyme powder;
s2, adding auxiliary materials into the prepared enzyme powder, putting the enzyme powder into a mixer, fully mixing for 10min, and filtering out large particles from the mixed raw materials through a screening machine for later use;
s3, putting the mixed materials into a stirring bin for stirring, spraying a wetting agent sorbitol into the stirring bin during stirring, wherein the stirring temperature is 25 ℃, the stirring time is 30min, and taking out the stirred materials for later use;
s4, transferring the stirred mixture material to a granulator for granulation, collecting wet granules, conveying the wet granules to a blast drying box for drying treatment, wherein the drying temperature is 30 ℃, the drying time is 2 hours, and the wet granules are turned over once every 30 min;
s5, taking out the dried granules, adding microcrystalline cellulose and magnesium stearate into the granules, mixing uniformly, and finally putting the uniformly mixed granules into a tablet press for tabletting to obtain the finished passion fruit enzyme tabletting candy.
In this embodiment, the stirring temperature in the stirring process of spraying the wetting agent is 25 ℃, the drying temperature in the drying oven is 30 ℃, and the mass ratio of the passion fruit enzyme to the noni fruit enzyme is 1.5: 2.5, the mass ratio of the auxiliary materials to the main materials is 1: 10.
Example two
S1, putting the passion fruit enzyme and the noni enzyme into a stirrer for full stirring, putting the enzyme mixed solution into a concentrator for concentration, and putting the concentrated solution into a dryer for drying to obtain enzyme powder;
s2, adding auxiliary materials into the prepared enzyme powder, putting the enzyme powder into a mixer, fully mixing for 10min, and filtering out large particles from the mixed raw materials through a screening machine for later use;
s3, putting the mixed materials into a stirring bin for stirring, spraying a wetting agent sorbitol into the stirring bin during stirring, wherein the stirring temperature is 25 ℃, the stirring time is 30min, and taking out the stirred materials for later use;
s4, transferring the stirred mixture material to a granulator for granulation, collecting wet granules, conveying the wet granules to a blast drying box for drying treatment, wherein the drying temperature is 30 ℃, the drying time is 2 hours, and the wet granules are turned over once every 30 min;
s5, taking out the dried granules, adding microcrystalline cellulose and magnesium stearate into the granules, mixing uniformly, and finally putting the uniformly mixed granules into a tablet press for tabletting to obtain the finished passion fruit enzyme tabletting candy.
In this embodiment, the stirring temperature in the stirring process of spraying the wetting agent is 25 ℃, the drying temperature in the drying oven is 30 ℃, and the mass ratio of the passion fruit enzyme to the noni fruit enzyme is 1.5: 2.7, the mass ratio of the auxiliary materials to the main materials is 1: 12.
EXAMPLE III
S1, putting the passion fruit enzyme and the noni enzyme into a stirrer for full stirring, putting the enzyme mixed solution into a concentrator for concentration, and putting the concentrated solution into a dryer for drying to obtain enzyme powder;
s2, adding auxiliary materials into the prepared enzyme powder, putting the enzyme powder into a mixer, fully mixing for 10min, and filtering out large particles from the mixed raw materials through a screening machine for later use;
s3, putting the mixed materials into a stirring bin for stirring, spraying a wetting agent sorbitol into the stirring bin during stirring, wherein the stirring temperature is 40 ℃, the stirring time is 30min, and taking out the stirred materials for later use;
s4, transferring the stirred mixture material to a granulator for granulation, collecting wet granules, conveying the wet granules to a forced air drying box for drying treatment, wherein the drying temperature is 40 ℃, the drying time is 2 hours, and the wet granules are turned over once every 30 min;
s5, taking out the dried granules, adding microcrystalline cellulose and magnesium stearate into the granules, mixing uniformly, and finally putting the uniformly mixed granules into a tablet press for tabletting to obtain the finished passion fruit enzyme tabletting candy.
In this embodiment, the stirring temperature during the stirring process of spraying the wetting agent is 40 ℃, the drying temperature in the drying oven is 40 ℃, the mass ratio of the passion fruit enzyme to the noni fruit enzyme is 1.8:3.2, and the mass ratio of the auxiliary material to the main material is 1: 15.
To demonstrate the effectiveness of the method of the present invention, the following table provides a comparison of the anthocyanin content of the components of the tabletted confectioneries prepared according to the examples of the present invention with conventional passion fruit ferment liquids and noni fruit ferment liquids:
in conclusion, compared with the passion fruit enzyme and the noni fruit enzyme, the noni fruit enzyme tablet candy detects more anthocyanin contained in the passion fruit enzyme tablet candy under the same quality, and when the content of noni fruits in the main material is higher, the content of anthocyanin is higher.
The above description is only for the preferred embodiment of the present invention, but the scope of the present invention is not limited thereto, and any person skilled in the art should be considered to be within the technical scope of the present invention, and the technical solutions and the inventive concepts thereof according to the present invention should be equivalent or changed within the scope of the present invention.
Claims (6)
1. The passion fruit enzyme tablet candy is characterized in that passion fruit enzyme and noni fruit enzyme powder are used as main materials, auxiliary materials are mixed in the main materials in proportion, the mixed raw materials are fully stirred and mixed, a wetting agent is added under certain temperature, humidity and pressure, then granulation, filtration, drying and tablet forming are carried out, and finally finished products are obtained through a plurality of bottling and packaging.
2. The method for making the passion fruit enzyme tabletted candy according to claim 1, wherein the method comprises the following steps:
s1, putting the passion fruit enzyme and the noni enzyme into a stirrer for full stirring, putting the enzyme mixed solution into a concentrator for concentration, and putting the concentrated solution into a dryer for drying to obtain enzyme powder;
s2, adding auxiliary materials into the prepared enzyme powder, putting the enzyme powder into a mixer, fully mixing for 10min, and filtering out large particles from the mixed raw materials through a screening machine for later use;
s3, putting the mixed materials into a stirring bin for stirring, spraying a wetting agent sorbitol into the stirring bin during stirring, wherein the stirring temperature is 25-40 ℃, the stirring time is 30min, and taking out the stirred materials for later use;
s4, transferring the stirred mixture material to a granulator for granulation, collecting wet granules, conveying the wet granules to a forced air drying box for drying treatment, wherein the drying temperature is 30-40 ℃, the drying time is 2 hours, and the wet granules are turned over once every 30 min;
s5, taking out the dried granules, adding microcrystalline cellulose and magnesium stearate into the granules, mixing uniformly, and finally putting the uniformly mixed granules into a tablet press for tabletting to obtain the finished passion fruit enzyme tabletting candy.
3. The passion fruit enzyme tabletted candy as claimed in claim 1, wherein the mass ratio of the passion fruit enzyme to the noni fruit enzyme is (1.5-1.8): (2.5-3.2).
4. The passion fruit enzyme tabletted candy as claimed in claim 1, wherein the auxiliary material is at least one or more of xylitol, maltitol, lactitol and mannitol, and the mass ratio of the auxiliary material to the main material is 1:10 to 15.
5. The method for making the passion fruit enzyme tabletted candy according to claim 2, wherein the mesh number of the screening machine is 80-100 meshes.
6. The method for making the passion fruit enzyme tabletted candy according to claim 2, wherein the humidity of the granules taken out of the forced air drying oven is 2% -5%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811317954.XA CN111149904A (en) | 2018-11-07 | 2018-11-07 | Morinda citrifolia enzyme tablet candy and making method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811317954.XA CN111149904A (en) | 2018-11-07 | 2018-11-07 | Morinda citrifolia enzyme tablet candy and making method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN111149904A true CN111149904A (en) | 2020-05-15 |
Family
ID=70554385
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201811317954.XA Withdrawn CN111149904A (en) | 2018-11-07 | 2018-11-07 | Morinda citrifolia enzyme tablet candy and making method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN111149904A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN116172110A (en) * | 2023-02-07 | 2023-05-30 | 海南大学 | Composite tabletting candy and preparation process thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101313767A (en) * | 2008-06-25 | 2008-12-03 | 西南林学院 | Compound fruit juice of Nori normal juice and Passiflora coeurlea normal juice, and preparation method thereof |
| CN106561829A (en) * | 2016-09-30 | 2017-04-19 | 广西壮族自治区中国科学院广西植物研究所 | Passion fruit chewable tablet and preparation method thereof |
| CN107114546A (en) * | 2017-04-19 | 2017-09-01 | 句容金坤农业科技有限公司 | A kind of preparation method of red heart dragon fruit ferment pressed candy |
| CN107951016A (en) * | 2018-01-15 | 2018-04-24 | 海南百晋兴生物科技有限公司 | A kind of beautiful composite enzyme of promise and preparation method thereof |
| CN108185339A (en) * | 2017-12-27 | 2018-06-22 | 万宁万维诺丽生物科技有限公司 | The beautiful enzyme composition of promise and its preparation |
-
2018
- 2018-11-07 CN CN201811317954.XA patent/CN111149904A/en not_active Withdrawn
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101313767A (en) * | 2008-06-25 | 2008-12-03 | 西南林学院 | Compound fruit juice of Nori normal juice and Passiflora coeurlea normal juice, and preparation method thereof |
| CN106561829A (en) * | 2016-09-30 | 2017-04-19 | 广西壮族自治区中国科学院广西植物研究所 | Passion fruit chewable tablet and preparation method thereof |
| CN107114546A (en) * | 2017-04-19 | 2017-09-01 | 句容金坤农业科技有限公司 | A kind of preparation method of red heart dragon fruit ferment pressed candy |
| CN108185339A (en) * | 2017-12-27 | 2018-06-22 | 万宁万维诺丽生物科技有限公司 | The beautiful enzyme composition of promise and its preparation |
| CN107951016A (en) * | 2018-01-15 | 2018-04-24 | 海南百晋兴生物科技有限公司 | A kind of beautiful composite enzyme of promise and preparation method thereof |
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| 倪娜: "《食品加工实验指导》", 30 June 2015, 中国质检出版社 * |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN116172110A (en) * | 2023-02-07 | 2023-05-30 | 海南大学 | Composite tabletting candy and preparation process thereof |
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Application publication date: 20200515 |