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Synsepalum dulcificum natural taste-changing candies and preparation method thereof

A technology of miracle fruit and candy, which is applied in the field of miracle fruit natural flavored candy and its preparation, which can solve the problems of failure to form a large-scale market, large-scale production of unused candy, and rare miracle fruit products, and achieve scientific production technology , Small size, long shelf life effect

Inactive Publication Date: 2012-01-04
AGRI PRODS PROCESSING RES INST CHINESE ACAD OF TROPICAL AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Due to various factors, there are not many miracle fruit products in the market at present. They are mainly used as sweeteners in powders such as mouth freshening and health care products or gum-based candy products. They have not been used in large-scale production of candies, so they cannot be used. Form a large-scale market

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] Pass the miracle fruit powder through a 80-150 mesh sieve for later use, feed according to the amount of production of 2000 pieces, weigh 2kg of the sieved miracle fruit powder, 5kg of mannitol, 5kg of microcrystalline fiber, 1kg of maltodextrin, 2kg of starch, Magnesium stearate 0.1kg is put into the mixing agitator, fully stirs and mixes to form the mixed material; the stirring speed of the mixing agitator is 30 rpm, and the stirring time is 30min.

[0020] Send the above mixed materials into the feeding port of the rotary tablet press machine, adjust the tablet press machine to achieve the ideal tabletting parameters, carry out tablet pressing to form candy flakes, and dry at a temperature of 50~70°C.

[0021] Then the dried flake candies are screened manually or by machine to remove floating powder and candies that do not meet the specifications. They are coated with the existing technology, sterilized under ultraviolet light for 30 minutes, and then packed with alum...

Embodiment 2

[0023] Pass the miracle fruit powder through a 80-150 mesh sieve for later use, feed according to the production volume of 2000 pieces, weigh 2kg of the sieved miracle fruit powder, 5kg of mannitol, 5kg of sorbitol, 10kg of dietary fiber, and 10kg of maltodextrin And magnesium stearate 0.5kg is put into mixing agitator, fully stirs and mixes into mixed material.

[0024] Send the above mixed materials into the feed port of the rotary tablet press, adjust the tablet press to achieve the ideal tablet compression parameters, and perform tablet compression to obtain flaky candies, and then dry at a temperature of 50~70°C.

[0025] Then the dried flake candy is screened manually or by machine to remove floating powder and candies that do not meet the specifications, and then coated with the existing technology, sterilized under ultraviolet light for 60 minutes, and then packed with an aluminum-plastic blister packaging machine , get related finished products, and store them in a co...

Embodiment 3

[0027] Pass the miracle fruit powder through a 80-150 mesh sieve for later use, feed according to the production volume of 2000 pieces, weigh 2kg of the sieved miracle fruit powder, 6kg of sorbitol, 5kg of microcrystalline fiber, 3kg of dietary fiber, and 2kg of maltodextrin , 4 kg of starch and 0.35 kg of magnesium stearate are put into a mixing mixer, fully stirred and mixed into a mixed material.

[0028] Put the above mixture into the feeding port of the rotary tablet press machine, adjust the tablet press machine to achieve the ideal tabletting parameters, press it into a sheet candy, and dry it at a temperature of 50-70°C.

[0029] Then the extruded candies are screened manually or by machine to remove floating powder and candies that do not meet the specifications. After coating, put them under ultraviolet light for 30 minutes, and then pack them with aluminum-plastic blister packaging machines to obtain related products. Store in a cool and ventilated place.

[0030] ...

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PUM

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Abstract

The invention discloses a preparation method for synsepalum dulcificum natural taste-changing candies. The method comprises the following steps of: putting 5 to 15 weight percent of synsepalum dulcificum powder, 25 to 40 weight percent of sugar alcohol, 25 to 40 weight percent of cellulose, 10 to 35 weight percent of auxiliary materials and 0.5 to 3 weight percent of magnesium stearate into a mixing stirrer, and fully stirring to obtain a mixed material; and feeding the mixed material into a tablet press and pressing to obtain flaky candies, and drying at the temperature of between 50 and 70 DEG C. The production process is scientific; active ingredients and flavor of synsepalum dulcificum can be fully retained; the candies have stable quality; and compared with gum-based candies, the candies have the advantages of environment friendliness and low carbon. The candies are flaky and independently packaged, finished products have small volume and are convenient to carry and eat, and the quality guarantee period is long.

Description

technical field [0001] The invention belongs to the technical field of preparation of health-care and leisure food, and more specifically relates to a miracle fruit natural flavor-changing candy and a preparation method thereof. Background technique [0002] Miracle fruit ( Synsepalum Dulcificum Denill) is a small evergreen shrub belonging to the family Sapotaceae. It is native to West Africa and naturally distributed from West Africa to the Congo. It was introduced to Hainan, Guangdong, Guangxi and Fujian in the 1960s. Because the miraculous fruit pulp contains miraculin, it can change people's sense of taste. If you eat sour food within a few hours after eating miraculous fruit, your taste will become significantly sweeter. Its taste-changing function allows the lemons rich in vitamin C to be ingested directly, and it can also be used to prepare weight-loss drugs and appetite-suppressing drugs, etc., to solve the dietary bottlenecks of diabetics who cannot eat sugar and ...

Claims

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Application Information

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IPC IPC(8): A23G3/48A23G3/42
Inventor 李积华袁源
Owner AGRI PRODS PROCESSING RES INST CHINESE ACAD OF TROPICAL AGRI SCI
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