Material formula of olive fruit buccal tablet and the preparing method thereof

Abstract

The invention provides an olive lozenge and is preparing process, wherein the raw material comprises olive powder or olive concentration liquid, glucose,glycyrrhizin, citric acid,xylitol, calcium citrate, maltose dextrin, sodium erythorbate, acesulfame potassium, starch, sodium carboxymethylcellulose, one or more of lemon yellow, sunset yellow, sodium-copper chlorophyllin, perfume compound and magnesium stearate powder. The preparing process consists of mixing various proportions, stirring homogeneously, passing through 16 mesh sieves, and drying, making particles, charging perfume compound and magnesium stearate powder, seasoning in V type mahicne, compacting into tablets of various shapes.

Description

technical field [0001] The invention relates to a raw material formula of olive lozenges and a preparation process thereof. Background technique [0002] Olive, also known as green fruit and fuguo, is a kind of fruit of the olive family Olivaceae. It is rich in nutrients, especially rich in calcium. It is reported that olives can lower blood pressure, and can be used to treat rheumatism and neuritis, eliminate facial wrinkles, skin care, hair care, prevent and treat chapped hands and feet, anti-virus, and improve liver detoxification. Therefore, the development of olive products has certain economic and social value. Because the olive meat has less juice, dense tissue, more crude fiber, less sugar content in chemical components, more tannin content, and bitter oleuropein that is not easy to remove from fresh fruit, and mature olives are harvested in a concentrated season. The preservation period is short, so it is often made into various candied fruit products through suga...

AI Technical Summary

Problems solved by technology

Because the olive meat has less juice, dense tissue, more crude fiber, less sugar content in chemical components, more tannin content, and bitter oleuropein that is not easy to remove from fresh fruit, and mature olives are harvested in a concentrated season. The fresh-keeping period is short, so it is often made into various candied fruit products through sugaring and salting processing. The product variety is single, and the nutrients in olives are less reserved, which is inconvenient to eat, and is not convenient for storage and transportation.