Diospyros kaki Thunb. effervescent tablets and preparation method thereof

A technology for effervescent tablets and persimmons, which is applied in the directions of food ingredients as color, food ingredients as taste improvers, and food ingredients as taste improvers, etc., to achieve the effects of reducing acid-base reaction, stable color and good appearance.

Inactive Publication Date: 2019-04-12
HEBEI AGRICULTURAL UNIV.
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, there is no report of persimmon effervescent tablets. The taste of effervescent tablets is like s

Method used

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  • Diospyros kaki Thunb. effervescent tablets and preparation method thereof
  • Diospyros kaki Thunb. effervescent tablets and preparation method thereof
  • Diospyros kaki Thunb. effervescent tablets and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] Embodiment 1 prepares persimmon powder

[0034] The deastringent persimmons are cleaned, peeled, stalked and pitted, crushed by a tissue grinder, and passed through a colloid mill to make uniform persimmon pulp, squeezed and filtered, and stored for later use. Weigh 100g of persimmon pomace and put them in a tray, choose not to add or add 5%, 10%, and 15% maltodextrin respectively, then dry at 55°C to a constant weight, and pulverize in a high-speed pulverizer after cooling. Pass through a 80-mesh sieve and store for future use.

[0035] It was found that after drying, the persimmon pulp without maltodextrin had a hard texture, agglomerated as a whole, and was not easy to break; after drying, the persimmon pulp with 5% maltodextrin was also hard in texture and agglomerated; After drying, the persimmon pulp with 10% and 15% maltodextrin has little difference in texture, less agglomeration and easier to break. Considering that the nutritional content of persimmon should ...

Embodiment 2

[0036] Embodiment 2 Granulation mode

[0037] According to the two schemes in Table 2, the acid-base granules were separately granulated, and each part of the raw materials was added with 10% pvp ethanol solution, granulated through a 20-mesh sieve, dried in a desiccator to a constant weight, and the acid-base granules were mixed. , and then pass through a 40-mesh sieve for granulation.

[0038] Table 2

[0039]

[0040] The bulk density, angle of repose, particle size, dissolution time, and pH value of the persimmon effervescent granules produced by the two formulations were measured, and the test results are shown in Table 3:

[0041] table 3

[0042]

[0043]

[0044] As can be seen from Table 3, the density, angle of repose, and particle size index of the persimmon effervescent granules of scheme two are all smaller than the scheme, indicating that the persimmon effervescent granules prepared by scheme two have better fluidity and are easier to be compressed int...

Embodiment 3

[0045] Embodiment 3 disintegrant dosage

[0046] According to the different ratios of citric acid and edible sodium bicarbonate, 8 schemes were made, as shown in Table 4, each raw material was weighed, granulated with 10% PVP ethanol solution, dried respectively, mixed evenly, and granulated.

[0047] Table 4

[0048]

[0049]Note: m1: mass of citric acid, m2: mass of edible sodium bicarbonate, m3: mass of persimmon powder

[0050] The solubility and pH value of 8 persimmon effervescent granules prepared with different ratios were measured. Three batches of samples were prepared with the same scheme, and the results were expressed as the average of the results of the three batches of samples. The test results are shown in Table 5:

[0051] table 5

[0052]

[0053] From the above results, it can be seen that the disintegration time of scheme 7 with the mass ratio of citric acid and edible sodium bicarbonate being 1.16:1 is the shortest.

[0054] According to the opti...

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Abstract

The invention discloses diospyros kaki Thunb. effervescent tablets and preparation method thereof belonging to the technical field of food processing. The effervescent tablets are prepared through thefollowing steps of with diospyros kaki Thunb. powder as a raw material, uniformly mixing the diospyros kaki Thunb. powder with maltodextrin, citric acid and sodium bicarbonate; and adding an adhesive, performing granulation, performing drying, performing uniform mixing, and performing granulation. The prepared diospyros kaki Thunb. effervescent tablets are high in disintegration speed in water, and during disintegration, the diospyros kaki Thunb. effervescent tablets generate massive foams and are good in appearance. The diospyros kaki Thunb. effervescent tablets have the taste which brings feeling of being refreshing in mouth feel like aerated water. Effective components of the tablets can rapidly and uniformly disperse in water, and are convenient to absorb. The diospyros kaki Thunb. effervescent tablets are stable and orange in color, resistant to oxidation and long in quality guarantee period. The effervescent tablets are small in size, light in weight, convenient to carry, rapidto dissolve, and convenient to soak and brew, are suitable for vast crowds, and are especially suitable for being soaked for people after work.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a persimmon effervescent tablet and a preparation method thereof. Background technique [0002] Persimmon belongs to quasi-nuts and persimmon family. It is a nutritious fruit, rich in carotene, vitamin C, amino acids and pectin, which can improve blood circulation, moisten intestines and stomach, prevent cardiovascular hardening, Anti-inflammatory and swelling, lower blood pressure, moisten the lungs and reduce phlegm, and also have a certain effect on the prevention of anemia and obesity. [0003] my country's persimmon output is very high, but the utilization rate of persimmon processing in my country is far behind that of developed countries such as Europe and the United States. Although persimmon processing has a history of thousands of years in our country, because fresh persimmons are not durable to storage after picking, people process persimmons on th...

Claims

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Application Information

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IPC IPC(8): A23L2/40A23L2/52A23L2/60A23L2/42A23L33/10A23L33/15
CPCA23L2/40A23L2/42A23L2/52A23L2/60A23V2002/00A23L33/10A23L33/15A23V2200/328A23V2200/3322A23V2200/14A23V2200/16A23V2200/04
Inventor 桑亚新王向红李娇张靖晗高洁刘卫华
Owner HEBEI AGRICULTURAL UNIV.
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