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Mulberry fruit and mulberry leaf chewable tablet and preparation method thereof

A technology of chewable tablets and mulberry leaves, which is applied in the field of mulberry mulberry leaf chewable tablets and its preparation, can solve the problems of high loss rate of mulberry raw materials, low processing capacity of production areas, and ineffective use of mulberry leaf resources, and achieve high nutrition and health care The effect of value, portability, and widening of processing and application fields

Active Publication Date: 2015-03-25
INST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, due to the concentrated harvesting season and the low processing capacity of the producing area, the loss rate of mulberry raw materials is high, and the mulberry leaf resources have not been effectively utilized.

Method used

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  • Mulberry fruit and mulberry leaf chewable tablet and preparation method thereof
  • Mulberry fruit and mulberry leaf chewable tablet and preparation method thereof
  • Mulberry fruit and mulberry leaf chewable tablet and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0043] Formula 1: 25 parts by mass of mulberry powder, 4 parts by mass of mulberry leaf powder, 15 parts by mass of raspberry powder, 15 parts by mass of jujube powder, 20 parts by mass of isomaltose, 10 parts by mass of sucrose, 1 part by mass of citric acid and 10 parts by mass of mannitol parts by mass.

[0044] The preparation method comprises the following steps:

[0045] (1) mix formula 1 material evenly;

[0046] (2) The obtained mixture was mixed and pulverized for 10 seconds, then stagnated for 3 minutes, and then pulverized for 20 seconds, passed through an 80-mesh sieve to obtain a mixed powder;

[0047] (3) Dilute the honey into honey water with a mass concentration of 50%, add the honey water as a wetting agent to granulate, the state of the powder during granulation should be scattered with light pressure, sieve the granules, and take The granules trapped between the 18 mesh and 24 mesh sieves are subsequently pressed into tablets, and the fine powder passing t...

Embodiment 2

[0069] Formula 2: 20 parts by mass of mulberry powder, 10 parts by mass of mulberry leaf powder, 20 parts by mass of hawthorn powder, 20 parts by mass of dragon fruit, 15 parts by mass of isomaltooligosaccharide, 5 parts by mass of sucrose and 10 parts by mass of mannitol.

[0070] The preparation method is the same as that of Example 1.

[0071] Determination method with reference to example 1. The detection of the above-mentioned physical and chemical indicators was repeated three times, and the results were averaged. The specific detection results are shown in Table 4:

[0072] The detection result of each physicochemical index of table 3 embodiment 2 gained mulberry mulberry leaves chewable tablet

[0073]

[0074]

[0075] Note: The percentages in the table are percentages by mass.

[0076] Table 4, the sensory evaluation scoring standard of mulberry mulberry leaf chewable tablets and the evaluation results of Example 2

[0077]

[0078] As can be seen from th...

Embodiment 3

[0080] Formula 3: 30 parts by mass of mulberry powder, 5 parts by mass of mulberry leaf powder, 20 parts by mass of raspberry powder, 10 parts by mass of jujube powder, 10 parts by mass of dragon fruit powder, 10 parts by mass of isomaltose, 5 parts by mass of sucrose and 10 parts by mass of mannitol parts by mass.

[0081] The preparation method is the same as that of Example 1.

[0082] Determination method with reference to example 1. The detection of the above-mentioned physical and chemical indicators was set to be repeated three times, and the results were averaged. The specific detection results are shown in Table 5:

[0083] The detection result of each physicochemical index of table 5 embodiment 3 gained mulberry mulberry leaves chewable tablet

[0084]

[0085]

[0086] Note: The percentages in the table are percentages by mass.

[0087] Table 6, the sensory evaluation scoring standard of mulberry mulberry leaf chewable tablets and the evaluation results of ...

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Abstract

The invention provides a mulberry fruit and mulberry leaf chewable tablet and a preparation method thereof. The mulberry fruit and mulberry leaf chewable tablet is prepared by the following raw materials in parts by weight: 20-35 parts of mulberry fruits, 4-10 parts of mulberry leaves, 10-25 parts of isomalto-oligosaccharide, 5-20 parts of cane sugar and 5-15 parts of mannitol; the parts of the mulberry fruits and the mulberry leaves by weight are counted by the dry weights. The chewable tablet with high nutrient quality is prepared by utilizing the mulberry fruits and the mulberry leaves as the main materials, choosing the isomalto-oligosaccharide, the cane sugar and the mannitol as the auxiliary materials, granulating in a wet method and tabletting. No pigments and essences are added during operation; the nutritional and flavor substances of the mulberry fruits are preserved on a larger extent, so that the mulberry fruit and mulberry leaf chewable tablet has high nutritional values and is safe and sanitary. The comprehensive utilization rate of the mulberries is improved, the processing and application field of the mulberry leaves is broadened and the mulberry planters' economic incomings are increased.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a mulberry leaf chewable tablet and a preparation method thereof. Background technique [0002] With the improvement of people's requirements for nutrition and health, mulberry leaves and mulberries, which are products of the same origin as medicine and food, are more concerned by modern people for their health care and medicinal effects. Mulberry, the fruit of the Moraceae plant, is also known as mulberry fruit, mulberry jujube, etc. Mature mulberry not only contains nutrients such as protein, minerals and reducing sugar, but also contains functional components such as resveratrol and anthocyanins, which have neuroprotective, weight loss and anti-tumor effects. Mulberry leaves contain a variety of functional ingredients, such as minerals, vitamins, dietary fiber, amino acids, phytosterols, flavonoids, alkaloids, polysaccharides, etc., which have the functions of lower...

Claims

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Application Information

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IPC IPC(8): A23L1/09A23P1/02A23L1/212A23L29/30A23P10/28
CPCA23L19/01A23L33/00A23V2002/00A23V2250/28A23V2250/628A23V2250/6418A23V2250/032A23V2200/23
Inventor 陈芹芹毕金峰李兆路易建勇吴昕烨司旭
Owner INST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI
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