Fructus momordicae effervescent tablet and preparation process thereof
A preparation process, the technology of Luo Han Guo, applied in the field of health beverages, can solve the problem of undiscovered effervescent tablets of Luo Han Guo products, and achieve the effect of quick and easy to carry beverages
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Embodiment 1
[0024] Momordica grosvenori effervescent tablet is made up of following raw material by weight:
[0025] Dried Monk Fruit 670g
[0026] Tartaric acid 500g
[0027] Lactose 300g
[0028] Sodium bicarbonate 400g
[0029] Adipic acid 150g
[0030] Stevia sugar 80g;
[0031] The preparation process comprises the following steps:
[0032] 1. Crush the dried Luo Han Guo, add 8 times the amount of water to decoct twice, filter, combine the filtrate, let it stand, and then filter, the filtrate is concentrated and dried to obtain the dried Luo Han Guo paste;
[0033] 2. Grind the dried Luo Han Guo paste, sodium bicarbonate, tartaric acid, adipic acid, lactose, and stevia respectively, and pass through a 80-mesh sieve;
[0034] 3. Fully mix Luo Han Guo dry paste powder, tartaric acid, lactose, and stevioside to make a soft material, and pass through a 12-mesh sieve;
[0035] 4. Dry the soft material obtained in step 3 at 55°C and granulate;
[0036] 5. Add sodium bicarbonate and...
Embodiment 2
[0039] Momordica grosvenori effervescent tablet is made up of following raw material by weight:
[0040] Luo Han Guo fresh fruit 900g
[0041] Tartaric acid 400g
[0042] Lactose 250g
[0043] Sodium bicarbonate 300g
[0044] Adipic acid 150g
[0045] Stevia 40g
[0046] The preparation method is carried out according to the method of Example 1, the difference is: the dried Luo Han Guo paste is made from the fresh fruit of Luo Han Guo, and the following preparation method is used: crush the fresh fruit of Luo Han Guo, add 3 times the amount of raw materials, and warm water at 50 ° C, and the amount of raw materials is 1 ‰ Add Luo Han Guo enzyme, stir for 50 minutes and filter, the filtrate is concentrated and dried to obtain the dried Luo Han Guo paste.
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