CN108783296A - A kind of preparation process of green banana tablet - Google Patents
A kind of preparation process of green banana tablet Download PDFInfo
- Publication number
- CN108783296A CN108783296A CN201810529791.5A CN201810529791A CN108783296A CN 108783296 A CN108783296 A CN 108783296A CN 201810529791 A CN201810529791 A CN 201810529791A CN 108783296 A CN108783296 A CN 108783296A
- Authority
- CN
- China
- Prior art keywords
- green banana
- powder
- tablet
- starch
- pulp
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- 235000018290 Musa x paradisiaca Nutrition 0.000 title claims abstract description 120
- 238000002360 preparation method Methods 0.000 title claims abstract description 33
- 240000005561 Musa balbisiana Species 0.000 title 1
- 241000234295 Musa Species 0.000 claims abstract description 119
- 239000000843 powder Substances 0.000 claims abstract description 85
- 229920002472 Starch Polymers 0.000 claims abstract description 56
- 235000019698 starch Nutrition 0.000 claims abstract description 56
- 239000008107 starch Substances 0.000 claims abstract description 56
- 244000205754 Colocasia esculenta Species 0.000 claims abstract description 50
- 235000006481 Colocasia esculenta Nutrition 0.000 claims abstract description 50
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 42
- 239000000463 material Substances 0.000 claims abstract description 42
- 238000000227 grinding Methods 0.000 claims abstract description 32
- 238000012545 processing Methods 0.000 claims abstract description 20
- FBPFZTCFMRRESA-KVTDHHQDSA-N D-Mannitol Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-KVTDHHQDSA-N 0.000 claims abstract description 19
- 229930195725 Mannitol Natural products 0.000 claims abstract description 19
- 238000001035 drying Methods 0.000 claims abstract description 19
- 239000000594 mannitol Substances 0.000 claims abstract description 19
- 235000010355 mannitol Nutrition 0.000 claims abstract description 19
- 238000002156 mixing Methods 0.000 claims abstract description 19
- 244000288157 Passiflora edulis Species 0.000 claims abstract description 13
- 235000000370 Passiflora edulis Nutrition 0.000 claims abstract description 13
- 238000000748 compression moulding Methods 0.000 claims abstract description 13
- 238000005360 mashing Methods 0.000 claims abstract description 13
- 238000013329 compounding Methods 0.000 claims abstract description 12
- 238000004140 cleaning Methods 0.000 claims abstract description 9
- 239000010419 fine particle Substances 0.000 claims abstract description 9
- 239000012530 fluid Substances 0.000 claims abstract description 9
- 239000007916 tablet composition Substances 0.000 claims abstract description 9
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 claims description 16
- 235000013325 dietary fiber Nutrition 0.000 claims description 12
- 241001070941 Castanea Species 0.000 claims description 10
- 235000014036 Castanea Nutrition 0.000 claims description 10
- 229920002261 Corn starch Polymers 0.000 claims description 10
- 240000003183 Manihot esculenta Species 0.000 claims description 10
- 235000016735 Manihot esculenta subsp esculenta Nutrition 0.000 claims description 10
- 239000008120 corn starch Substances 0.000 claims description 10
- 229940099112 cornstarch Drugs 0.000 claims description 10
- 150000001875 compounds Chemical class 0.000 claims description 9
- 239000007788 liquid Substances 0.000 claims description 8
- 229910052757 nitrogen Inorganic materials 0.000 claims description 8
- 238000007873 sieving Methods 0.000 claims description 8
- 238000009777 vacuum freeze-drying Methods 0.000 claims description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 8
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 claims 1
- 235000014113 dietary fatty acids Nutrition 0.000 claims 1
- 239000000194 fatty acid Substances 0.000 claims 1
- 229930195729 fatty acid Natural products 0.000 claims 1
- 150000004665 fatty acids Chemical class 0.000 claims 1
- 229910052749 magnesium Inorganic materials 0.000 claims 1
- 239000011777 magnesium Substances 0.000 claims 1
- HQKMJHAJHXVSDF-UHFFFAOYSA-L magnesium stearate Chemical compound [Mg+2].CCCCCCCCCCCCCCCCCC([O-])=O.CCCCCCCCCCCCCCCCCC([O-])=O HQKMJHAJHXVSDF-UHFFFAOYSA-L 0.000 abstract description 36
- 235000019359 magnesium stearate Nutrition 0.000 abstract description 18
- 230000000050 nutritive effect Effects 0.000 abstract 1
- 239000000243 solution Substances 0.000 description 11
- 235000013399 edible fruits Nutrition 0.000 description 9
- 235000016709 nutrition Nutrition 0.000 description 8
- 229920000294 Resistant starch Polymers 0.000 description 7
- 230000000052 comparative effect Effects 0.000 description 7
- 230000000694 effects Effects 0.000 description 7
- 235000021254 resistant starch Nutrition 0.000 description 7
- 235000013372 meat Nutrition 0.000 description 6
- 238000000034 method Methods 0.000 description 5
- 230000035764 nutrition Effects 0.000 description 5
- 238000012360 testing method Methods 0.000 description 5
- 239000004615 ingredient Substances 0.000 description 4
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 3
- 238000002474 experimental method Methods 0.000 description 3
- 238000007689 inspection Methods 0.000 description 3
- 230000001603 reducing effect Effects 0.000 description 3
- 239000011701 zinc Substances 0.000 description 3
- 229910052725 zinc Inorganic materials 0.000 description 3
- 235000005979 Citrus limon Nutrition 0.000 description 2
- 244000131522 Citrus pyriformis Species 0.000 description 2
- 241000196324 Embryophyta Species 0.000 description 2
- 229920000168 Microcrystalline cellulose Polymers 0.000 description 2
- 229920000881 Modified starch Polymers 0.000 description 2
- VYPSYNLAJGMNEJ-UHFFFAOYSA-N Silicium dioxide Chemical compound O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 description 2
- 229930003451 Vitamin B1 Natural products 0.000 description 2
- 238000013461 design Methods 0.000 description 2
- FPAFDBFIGPHWGO-UHFFFAOYSA-N dioxosilane;oxomagnesium;hydrate Chemical compound O.[Mg]=O.[Mg]=O.[Mg]=O.O=[Si]=O.O=[Si]=O.O=[Si]=O.O=[Si]=O FPAFDBFIGPHWGO-UHFFFAOYSA-N 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 235000019813 microcrystalline cellulose Nutrition 0.000 description 2
- 239000008108 microcrystalline cellulose Substances 0.000 description 2
- 229940016286 microcrystalline cellulose Drugs 0.000 description 2
- 230000008569 process Effects 0.000 description 2
- 239000000741 silica gel Substances 0.000 description 2
- 229910002027 silica gel Inorganic materials 0.000 description 2
- 239000011734 sodium Substances 0.000 description 2
- 229910052708 sodium Inorganic materials 0.000 description 2
- 210000002784 stomach Anatomy 0.000 description 2
- 229960003495 thiamine Drugs 0.000 description 2
- DPJRMOMPQZCRJU-UHFFFAOYSA-M thiamine hydrochloride Chemical compound Cl.[Cl-].CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N DPJRMOMPQZCRJU-UHFFFAOYSA-M 0.000 description 2
- 239000011691 vitamin B1 Substances 0.000 description 2
- 235000010374 vitamin B1 Nutrition 0.000 description 2
- 229920002153 Hydroxypropyl cellulose Polymers 0.000 description 1
- 229920002752 Konjac Polymers 0.000 description 1
- AFCARXCZXQIEQB-UHFFFAOYSA-N N-[3-oxo-3-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-yl)propyl]-2-[[3-(trifluoromethoxy)phenyl]methylamino]pyrimidine-5-carboxamide Chemical compound O=C(CCNC(=O)C=1C=NC(=NC=1)NCC1=CC(=CC=C1)OC(F)(F)F)N1CC2=C(CC1)NN=N2 AFCARXCZXQIEQB-UHFFFAOYSA-N 0.000 description 1
- 238000012356 Product development Methods 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 230000002378 acidificating effect Effects 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 239000007864 aqueous solution Substances 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 230000000295 complement effect Effects 0.000 description 1
- 238000011109 contamination Methods 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 239000000945 filler Substances 0.000 description 1
- 238000011049 filling Methods 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 239000001863 hydroxypropyl cellulose Substances 0.000 description 1
- 235000010977 hydroxypropyl cellulose Nutrition 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 229940031703 low substituted hydroxypropyl cellulose Drugs 0.000 description 1
- 239000000314 lubricant Substances 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 239000002420 orchard Substances 0.000 description 1
- 230000001151 other effect Effects 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- 239000000546 pharmaceutical excipient Substances 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 238000009938 salting Methods 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 230000006641 stabilisation Effects 0.000 description 1
- 238000011105 stabilization Methods 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 238000009736 wetting Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/01—Instant products; Powders; Flakes; Granules
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/03—Organic compounds
- A23L29/035—Organic compounds containing oxygen as heteroatom
- A23L29/04—Fatty acids or derivatives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
- A23L29/37—Sugar alcohols
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/40—Colouring or decolouring of foods
- A23L5/41—Retaining or modifying natural colour by use of additives, e.g. optical brighteners
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Molecular Biology (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses a kind of preparation processes of green banana tablet, include the following steps：(1) preparation of green banana compounding powder：Green banana cleaning, cut-out are taken, and green banana skin and pulp are detached, gained pulp is placed in citric acid solution after impregnating and is taken out, after in proportion mixing green banana pulp and passion fruit pulp, low temperature mashing is carried out, then carry out vacuum ultrasonic drying, after ultramicro grinding processing, green banana compounding powder is obtained；(2) tablet formulations：Precise green banana powder, taro cover powder, mannitol, built-up starch, carry out preliminary mixing, are sieved, obtain waiting for tabletting material；(3) compression molding：It will wait for that tabletting material is placed in constant temperature and humidity fluid bed, magnesium stearate is added, and so that material is further mixed into fine particle by air flowing, be then placed in tablet press machine, being pressed into both sides has the green banana tablet of chamfering.The present invention prepares that green banana tablet hardness is high, disintegration time is short, nutritive value is balanced, has large market promotion prospect.
Description
【Technical field】
The present invention relates to the preparation field of tablet, more particularly to a kind of preparation process of green banana tablet.
【Background technology】
Banana is full of nutrition, is known as " king of new fruit ".Began from 2013, Guangxi banana production and cultivated area are
The whole nation second and third are leapt to respectively.Climate influences, and banana is unsalable to be often occurred, and orchard worker is caused largely to be lost.If can incite somebody to action
A part of banana is picked in the immature phase, is processed into food, and banana market can be effectively adjusted.Resistant starch in the full powder of green banana
Content reaches 70.96%, and resistant starch has low in calories, prevention diabetes, reducing blood lipid, weight-reducing and other effects.If making full use of blueness
Resistant starch effect in banana is processed into tablet easy to carry and edible, will bring certain industry application value,
Process parameters can be provided for the further deep processing of banana industry.Green banana powder tablet, process are made using direct tablet compressing technology
Less, the time is short and not contact wetting, can effectively reduce ambient temperature and humidity and microbial contamination.Green banana powder is not easy film-making, tablet
Hardness is low, broken at a touch, can not carry out product packaging and transport；And not easy disintegrating, it does not meet《Chinese Pharmacopoeia》Middle tablet is answered
In the requirement that 15 minutes are all disintegrated.To solve the problems, such as this, by add auxiliary material, but auxiliary material for tablet hardness, disintegration when
Limit has great influence, directly affects product quality problem.On the other hand, green banana pulp mouthfeel itself is bad, if by
During preparing green banana powder, passion fruit pulp (giving off a strong fragrance, acidity height) is added, color, smell and taste and the nutrition of product can be increased
Ingredient.In addition, taro covers the dietary fiber of the title rich in human body " the 7th nutrition ", also contain abundant zinc (2.3mg/kg), dimension life
The nutritional ingredients such as plain B1 (7.42g/100g), B2 (11.6g/100g), but at present taro cover be mainly used for curing food " ganoid konjaku taro stalk salts down
Product and its method for salting " (201410698887.6), there is no be applied in product development in the form of taro illiteracy powder.
【Invention content】
Present invention aims at a kind of preparation process of green banana tablet is provided, green banana pulp is first immersed in low temperature lemon
In lemon acid solution, then after mixing by green banana pulp and passion fruit pulp, after drying and crushing is handled, highly resistance is prepared
Property content of starch green banana compound powder；Then after carrying out dispensing, compression molding is carried out.The present invention prepares green banana tablet hardness
Height, disintegration time are short, have large market promotion prospect.
In order to achieve the above objectives, the technical solution adopted in the present invention is：A kind of preparation process of green banana tablet, including
Following steps：
(1) preparation of green banana compounding powder：Green banana cleaning, cut-out of the maturity at 1 grade or 2 grades are taken, and by green banana
Gained pulp, is placed in that temperature is 5~8 DEG C, mass fraction is to be soaked in 0.1%~0.2% citric acid solution by skin and pulp separation
It is taken out after 15~25min of bubble, is 9 by weight：After 1 ratio mixes green banana pulp and passion fruit pulp, low temperature is carried out
Mashing, then drying temperature is 30~50 DEG C, ultrasonic acoustic density is 1~2W/g and the ultrasonic duration is 0.5~2h's
Under the conditions of carry out vacuum ultrasonic drying, after finally carrying out ultramicro grinding processing, obtain that water content is 5%~8%, resistant starch contains
Amount compounds powder for 69%~71% green banana；
(2) tablet formulations：Count in parts by weight, 20~50 parts of green banana powder of precise, 10~25 portions of taros cover powder, 20~
23 portions of mannitol, 10~15 parts of built-up starch carry out preliminary mixing with vortex mixer, and sieving obtains waiting for tabletting material；
(3) compression molding：It will wait for that tabletting material is placed in constant temperature and humidity fluid bed, addition waits for tabletting quality of material 1.5%
Magnesium stearate, by air flowing so that material is further mixed into fine particle, be then placed in tablet press machine, be pressed into two
While there is the green banana tablet of chamfering.
In the present invention, as further explanation, the technological parameter of the ultramicro grinding processing described in step (1) is：It crushes
Rotating speed is 3000~5000r/min, grinding time is 3~5min, crosses 100~140 mesh sieve.
In the present invention, as further explanation, the low temperature described in step (1) is beaten by liquid nitrogen environment or ice bath ring
Mashing processing is carried out in border.
In the present invention, as further explanation, built-up starch described in step (2) is by by weight being 3~5：1：1
The mixing starch that cornstarch, tapioca and chestnut starch are composed.
In the present invention, as further explanation, it is that fresh taro illiteracy stem is peelled off extexine that the taro described in step (2), which covers powder,
Pi Hou, the powder cleaned, cut off, obtained after vacuum freeze drying and ultramicro grinding.
In the present invention, as further explanation, content that the taro described in step (2) covers dietary fiber in powder is 10%~
17%.
In the present invention, as further explanation, the taro described in step (2) covers fineness≤5 μm of powder.
The function introduction of part material is as follows：
Citric acid is used as antioxidant, in order to reduce the brown stain of green banana in the present invention.
Mannitol is used as excipient in the present invention.
Cornstarch, tapioca and chestnut starch, in the present invention be used as filler, to make up single starch nutrition at
Divide the drawback single, filling effect is undesirable.
Taro covers powder, containing abundant dietary fiber, but also rich in zinc, vitamin B1, B2, is used in the present invention and green
The nutritional ingredient of banaina is complementary, increases dietary fiber content in green banana compounding powder, solves to lack zinc, vitamin B1, B2
Problem, while dietary fiber promotes the wriggling of stomach, can accelerate absorption of the stomach to green banana tablet.
Magnesium stearate is used as lubricant in the present invention.
The invention has the advantages that：
1, the preparation method for the green banana powder that the present invention uses, can efficiently retain the resistant starch in green banana.This hair
Green banana pulp is immersed in citric acid solution by bright first use under 5~8 DEG C of cryogenic conditions, to reduce the brown of green banana
Become；Then using the technological means for green banana pulp and passion fruit pulp being mixed, being carried out low temperature mashing, the color for increasing product is fragrant
While taste and nutritional ingredient, using the acidic materials in passion fruit pulp, and then the inoxidizability of green banana is improved；Finally lead to
The technological means for crossing vacuum ultrasonic drying, further reduces the brown stain of nutriment in green banana, improves resistant starch
Reserving degree.
2, the present invention can utilize constant temperature and humidity condition to keep nutrition using compression molding is carried out under the conditions of constant temperature and humidity
The stabilization of substance can also preserve the activity of resistant starch in material.
3, the present invention prepares green banana tablet using direct tablet compressing technique, makes simply, farthest remains green perfume
The resistance starch content of any of several broadleaf plants fruit, the tablet were not only easy for carrying and eating but also nutritious.
4, mannitol of the present invention more common pregelatinized starch or microcrystalline cellulose, the hardness of detection can be from
The 102g of pregelatinized starch, the 544g of microcrystalline cellulose promote the 899g to mannitol, realize and significantly promote tablet hardness
Effect.
5, magnesium stearate of the present invention more common superfine silica gel powder or talcum powder, can be from the 39.7 of superfine silica gel powder
39.1 degree of be reduced to magnesium stearate 36.3 degree of degree and talcum powder, realize the angle of repose that material is greatly lowered, Jin Erti
The mobility of high material promotes the compression moulding of tablet.
6, (cornstarch, tapioca and chestnut starch weight ratio are 5 to built-up starch of the present invention：1：1) compared with
Common sodium carboxymethyl starch or low-substituted hydroxypropyl cellulose, disintegration time can be from the 2.03min of sodium carboxymethyl starch, low
The 1.30min of substitution hydroxypropyl cellulose is reduced to the 22s of built-up starch, realizes the effect for quickly reducing tablet disintegration times
Fruit.
【Specific implementation mode】
Embodiment 1：
A kind of preparation process of green banana tablet, includes the following steps：
(1) preparation of green banana compounding powder：Green banana cleaning, cut-out of the maturity at 1 grade are taken, and by green banana skin and fruit
Meat detach, by gained pulp be placed in temperature be 5 DEG C, mass fraction be in 0.1% citric acid solution impregnate 15min after take out, press
Weight ratio is 9：After 1 ratio mixes green banana pulp and passion fruit pulp, by liquid nitrogen environment or ice bath environment into
Row mashing is handled, then in the condition that drying temperature is 30 DEG C, ultrasonic acoustic density is 1W/g and the ultrasonic duration is 0.5h
Lower progress vacuum ultrasonic drying, finally carry out ultramicro grinding processing after, obtain water content be 5%, resistance starch content 69%
Green banana compound powder；
The technological parameter of the described ultramicro grinding processing is：Crush rotating speed be 3000r/min, grinding time 3min, mistake
100 mesh sieve；
(2) tablet formulations：Count in parts by weight, 20 parts of green banana powder of precise, 10 portions of taros cover powder, 20 portions of mannitol,
10 parts of built-up starch carry out preliminary mixing with vortex mixer, and sieving obtains waiting for tabletting material；
It is after fresh taro illiteracy stem is peelled off extexine skin that the taro, which covers powder, cleaned, cut off, vacuum freeze drying and
The powder obtained after ultramicro grinding；The content that the taro covers dietary fiber in powder is 10%；The taro covers fineness≤5 of powder
μm；
The built-up starch is by being 3 by weight：1：1 cornstarch, tapioca and chestnut starch is composed
Mixing starch；
(3) compression molding：It will wait for that tabletting material is placed in constant temperature and humidity fluid bed, addition waits for tabletting quality of material 1.5%
Magnesium stearate, by air flowing so that material is further mixed into fine particle, be then placed in tablet press machine, be pressed into two
While there is the green banana tablet of chamfering.
Embodiment 2：
A kind of preparation process of green banana tablet, includes the following steps：
(1) preparation of green banana compounding powder：Green banana cleaning, cut-out of the maturity at 2 grades are taken, and by green banana skin and fruit
Meat detach, by gained pulp be placed in temperature be 6 DEG C, mass fraction be in 0.12% citric acid solution impregnate 18min after take out, press
Weight ratio is 9：After 1 ratio mixes green banana pulp and passion fruit pulp, by liquid nitrogen environment or ice bath environment into
Row mashing is handled, then in the condition that drying temperature is 34 DEG C, ultrasonic acoustic density is 1.3W/g and the ultrasonic duration is 1h
Lower progress vacuum ultrasonic drying, finally carry out ultramicro grinding processing after, obtain water content be 6%, resistance starch content 70%
Green banana compound powder；
The technological parameter of the described ultramicro grinding processing is：Crush rotating speed be 3500r/min, grinding time 3.5min,
Cross 110 mesh sieve；
(2) tablet formulations：Count in parts by weight, 30 parts of green banana powder of precise, 17 portions of taros cover powder, 21 portions of mannitol,
14 parts of built-up starch carry out preliminary mixing with vortex mixer, and sieving obtains waiting for tabletting material；
It is after fresh taro illiteracy stem is peelled off extexine skin that the taro, which covers powder, cleaned, cut off, vacuum freeze drying and
The powder obtained after ultramicro grinding；The content that the taro covers dietary fiber in powder is 16%；The taro covers fineness≤5 of powder
μm；
The built-up starch is by being 4 by weight：1：1 cornstarch, tapioca and chestnut starch is composed
Mixing starch；
(3) compression molding：It will wait for that tabletting material is placed in constant temperature and humidity fluid bed, addition waits for tabletting quality of material 1.5%
Magnesium stearate, by air flowing so that material is further mixed into fine particle, be then placed in tablet press machine, be pressed into two
While there is the green banana tablet of chamfering.
Embodiment 3：
A kind of preparation process of green banana tablet, includes the following steps：
(1) preparation of green banana compounding powder：Green banana cleaning, cut-out of the maturity at 1 grade are taken, and by green banana skin and fruit
Meat detach, by gained pulp be placed in temperature be 7 DEG C, mass fraction be in 0.15% citric acid solution impregnate 20min after take out, press
Weight ratio is 9：After 1 ratio mixes green banana pulp and passion fruit pulp, by liquid nitrogen environment or ice bath environment into
Row mashing is handled, then in the item that drying temperature is 40 DEG C, ultrasonic acoustic density is 1.5W/g and the ultrasonic duration is 1.5h
Vacuum ultrasonic drying is carried out under part, after finally carrying out ultramicro grinding processing, obtains that water content is 6%, resistance starch content is
70% green banana compounds powder；
The technological parameter of the described ultramicro grinding processing is：Crush rotating speed be 3900r/min, grinding time 4min, mistake
120 mesh sieve；
(2) tablet formulations：Count in parts by weight, 40 parts of green banana powder of precise, 19 portions of taros cover powder, 22 portions of mannitol,
13 parts of built-up starch carry out preliminary mixing with vortex mixer, and sieving obtains waiting for tabletting material；
It is after fresh taro illiteracy stem is peelled off extexine skin that the taro, which covers powder, cleaned, cut off, vacuum freeze drying and
The powder obtained after ultramicro grinding；The content that the taro covers dietary fiber in powder is 14%；The taro covers fineness≤5 of powder
μm；
The built-up starch is by being 5 by weight：1：1 cornstarch, tapioca and chestnut starch is composed
Mixing starch；
(3) compression molding：It will wait for that tabletting material is placed in constant temperature and humidity fluid bed, addition waits for tabletting quality of material 1.5%
Magnesium stearate, by air flowing so that material is further mixed into fine particle, be then placed in tablet press machine, be pressed into two
While there is the green banana tablet of chamfering.
Embodiment 4：
A kind of preparation process of green banana tablet, includes the following steps：
(1) preparation of green banana compounding powder：Green banana cleaning, cut-out of the maturity at 2 grades are taken, and by green banana skin and fruit
Meat detach, by gained pulp be placed in temperature be 7 DEG C, mass fraction be in 0.13% citric acid solution impregnate 22min after take out, press
Weight ratio is 9：After 1 ratio mixes green banana pulp and passion fruit pulp, by liquid nitrogen environment or ice bath environment into
Row mashing is handled, then in the item that drying temperature is 44 DEG C, ultrasonic acoustic density is 1.6W/g and the ultrasonic duration is 1.5h
Vacuum ultrasonic drying is carried out under part, after finally carrying out ultramicro grinding processing, obtains that water content is 7%, resistance starch content is
71% green banana compounds powder；
The technological parameter of the described ultramicro grinding processing is：Crush rotating speed be 4500r/min, grinding time 4.5min,
Cross 130 mesh sieve；
(2) tablet formulations：Count in parts by weight, 30 parts of green banana powder of precise, 21 portions of taros cover powder, 22 portions of mannitol,
14 parts of built-up starch carry out preliminary mixing with vortex mixer, and sieving obtains waiting for tabletting material；
It is after fresh taro illiteracy stem is peelled off extexine skin that the taro, which covers powder, cleaned, cut off, vacuum freeze drying and
The powder obtained after ultramicro grinding；The content that the taro covers dietary fiber in powder is 13%；The taro covers fineness≤5 of powder
μm；
The built-up starch is by being 5 by weight：1：1 cornstarch, tapioca and chestnut starch is composed
Mixing starch；
(3) compression molding：It will wait for that tabletting material is placed in constant temperature and humidity fluid bed, addition waits for tabletting quality of material 1.5%
Magnesium stearate, by air flowing so that material is further mixed into fine particle, be then placed in tablet press machine, be pressed into two
While there is the green banana tablet of chamfering.
Embodiment 5：
A kind of preparation process of green banana tablet, includes the following steps：
(1) preparation of green banana compounding powder：Green banana cleaning, cut-out of the maturity at 1 grade are taken, and by green banana skin and fruit
Meat detach, by gained pulp be placed in temperature be 6 DEG C, mass fraction be in 0.16% citric acid solution impregnate 24min after take out, press
Weight ratio is 9：After 1 ratio mixes green banana pulp and passion fruit pulp, by liquid nitrogen environment or ice bath environment into
Row mashing is handled, then in the condition that drying temperature is 41 DEG C, ultrasonic acoustic density is 1.7W/g and the ultrasonic duration is 1h
Lower progress vacuum ultrasonic drying, finally carry out ultramicro grinding processing after, obtain water content be 7%, resistance starch content 70%
Green banana compound powder；
The technological parameter of the described ultramicro grinding processing is：Crush rotating speed be 3700r/min, grinding time 3.5min,
Cross 110 mesh sieve；
(2) tablet formulations：Count in parts by weight, 36 parts of green banana powder of precise, 16 portions of taros cover powder, 21 portions of mannitol,
12 parts of built-up starch carry out preliminary mixing with vortex mixer, and sieving obtains waiting for tabletting material；
It is after fresh taro illiteracy stem is peelled off extexine skin that the taro, which covers powder, cleaned, cut off, vacuum freeze drying and
The powder obtained after ultramicro grinding；The content that the taro covers dietary fiber in powder is 16%；The taro covers fineness≤5 of powder
μm；
The built-up starch is by being 3.5 by weight：1：1 cornstarch, tapioca and chestnut starch combination and
At mixing starch；
(3) compression molding：It will wait for that tabletting material is placed in constant temperature and humidity fluid bed, addition waits for tabletting quality of material 1.5%
Magnesium stearate, by air flowing so that material is further mixed into fine particle, be then placed in tablet press machine, be pressed into two
While there is the green banana tablet of chamfering.
Embodiment 6：
A kind of preparation process of green banana tablet, includes the following steps：
(1) preparation of green banana compounding powder：Green banana cleaning, cut-out of the maturity at 2 grades are taken, and by green banana skin and fruit
Meat detach, by gained pulp be placed in temperature be 8 DEG C, mass fraction be in 0.2% citric acid solution impregnate 25min after take out, press
Weight ratio is 9：After 1 ratio mixes green banana pulp and passion fruit pulp, by liquid nitrogen environment or ice bath environment into
Row mashing is handled, then under conditions of drying temperature is 50 DEG C, ultrasonic acoustic density is 2W/g and the ultrasonic duration is 2h
Vacuum ultrasonic drying is carried out, after finally carrying out ultramicro grinding processing, obtains that water content is 8%, resistance starch content is 71%
Green banana compounds powder；
The technological parameter of the described ultramicro grinding processing is：Crush rotating speed be 5000r/min, grinding time 5min, mistake
140 mesh sieve；
(2) tablet formulations：Count in parts by weight, 50 parts of green banana powder of precise, 25 portions of taros cover powder, 23 portions of mannitol,
15 parts of built-up starch carry out preliminary mixing with vortex mixer, and sieving obtains waiting for tabletting material；
It is after fresh taro illiteracy stem is peelled off extexine skin that the taro, which covers powder, cleaned, cut off, vacuum freeze drying and
The powder obtained after ultramicro grinding；The content that the taro covers dietary fiber in powder is 17%；The taro covers fineness≤5 of powder
μm；
The built-up starch is by being 5 by weight：1：1 cornstarch, tapioca and chestnut starch is composed
Mixing starch；
(3) compression molding：It will wait for that tabletting material is placed in constant temperature and humidity fluid bed, addition waits for tabletting quality of material 1.5%
Magnesium stearate, by air flowing so that material is further mixed into fine particle, be then placed in tablet press machine, be pressed into two
While there is the green banana tablet of chamfering.
Experiment 1：
The influence of mannitol dosage：It is 10% in built-up starch dosage, it is 20% that taro, which covers powder dosage, and magnesium stearate dosage is
When 1.5%, design mannitol dosage is that 10%, 20%, 30%, 40%, 50% 5 additive amount carries out tabletting, hard with tablet
Degree, disintegration time limited are inspection target, investigate the influence of mannitol dosage.Testing result is shown in Table 1.
Table 1：
As shown in Table 1：When the dosage of mannitol is 20%, the hardness of green banana tablet is highest, and disintegration time compared with
It is moderate.
Experiment 2：
The influence of built-up starch dosage：It is 20% to cover powder dosage in mannitol dosage 20%, taro, magnesium stearate dosage
When 1.5%, the dosage of built-up starch is 5%, 10%, 15%, 20%, 25% progress tabletting, is with tablet hardness, disintegration time limited
Inspection target investigates influence of the built-up starch dosage to tablet.Testing result is shown in Table 2:.
Table 2：
As shown in Table 2：When built-up starch dosage is 10%, the hardness of green banana tablet is highest, and disintegration time compared with
It is moderate.
Experiment 3：
The influence of magnesium stearate dosage：It is 20% to cover powder dosage in mannitol dosage 20%, taro, built-up starch dosage 10%
When, design magnesium stearate dosage is 0.5%, 1%, 1.5%, 2%, 2.5% progress tabletting, and tablet hardness, disintegration time limited are to examine
Index is examined, influence of the magnesium stearate to tablet is investigated.Testing result is shown in Table 3.
Table 3：
As shown in Table 3：When magnesium stearate dosage is 1.5%, the hardness of green banana tablet is highest, and disintegration time compared with
It is moderate.
In conclusion when green banana compounding powder is 50%, mannitol dosage is 20% or so, taro cover powder dosage be 20%,
When built-up starch dosage is 10% or so, magnesium stearate dosage is 1.5% or so, the hardness of green banana tablet is preferable, and
Disintegration time is shorter.
Comparative example 1：Specific preparation method is substantially the same manner as Example 1, and difference is：The preparation process of green banana powder
Middle green banana pulp is to be immersed in citric acid solution at normal temperatures；
Comparative example 2：Specific preparation method is substantially the same manner as Example 1, and difference is：Using normal pressure, normal temperature condition
Lower carry out compression molding.
Contrast test 1：
Hardness determination is tested：100g green banana tablets are prepared according to the method for comparative example 1-2 and embodiment 1-6, with green fragrant
Any of several broadleaf plants tablet hardness, disintegration time limited are inspection target, and specific testing result is shown in Table 4.
Table 4：
| Hardness/g | Disintegration time limited/min | |
| Comparative example 1 | 2421±108.475 | 13.39±0.186 |
| Comparative example 2 | 3589±175.237 | 10.52±0.107 |
| Embodiment 1 | 5218±129.186 | 9.46±0.156 |
| Embodiment 2 | 5178±130.264 | 9.51±0.213 |
| Embodiment 3 | 5210±122.295 | 9.52±0.316 |
| Embodiment 4 | 5206±125.314 | 9.49±0.304 |
| Embodiment 5 | 5213±121.175 | 9.50±0.285 |
| Embodiment 6 | 5214±120.457 | 9.51±0.281 |
Table 4 the result shows that：The hardness of green banana tablet is bigger, is more conducive to storage and transport.1 tablet of comparative example it is hard
Degree is minimum, and the hardness of 1 tablet of embodiment is maximum, illustrates that, by being immersed in citric acid at low temperature, it is hard raising tablet can be reached
The effect of degree；
The disintegration time of green banana tablet is shorter, is more conducive to make tablet dissolved in aqueous solution.1 tablet of comparative example collapses
Time longest is solved, the disintegration time of 1 tablet of embodiment is most short, illustrates that, by being immersed in citric acid at low temperature, drop can be reached
The effect of low tablet disintegration times.
Above description is the detailed description for the present invention preferably possible embodiments, but embodiment is not limited to this hair
Bright patent claim, it is all the present invention suggested by technical spirit under completed same changes or modifications change, should all belong to
In the covered the scope of the claims of the present invention.
Claims (7)
1. a kind of preparation process of green banana tablet, it is characterised in that：Include the following steps：
(1) preparation of green banana compounding powder：Take green banana cleaning, cut-out of the maturity at 1 grade or 2 grades, and by green banana skin and
Pulp detaches, and gained pulp is placed in temperature is 5~8 DEG C, mass fraction is to impregnate 15 in 0.1%~0.2% citric acid solution
It is taken out after~25min, is 9 by weight：After 1 ratio mixes green banana pulp and passion fruit pulp, low temperature mashing is carried out,
Then under conditions of drying temperature is 30~50 DEG C, ultrasonic acoustic density is 1~2W/g and the ultrasonic duration is 0.5~2h
Vacuum ultrasonic drying is carried out, after finally carrying out ultramicro grinding processing, obtains that water content is 5%~8%, resistance starch content is
69%~71% green banana compounds powder；
(2) tablet formulations：Count in parts by weight, 20~50 parts of green banana powder of precise, 10~25 portions of taros cover powder, 20~23 parts
Mannitol, 10~15 parts of built-up starch carry out preliminary mixing with vortex mixer, and sieving obtains waiting for tabletting material；
(3) compression molding：It will wait for that tabletting material is placed in constant temperature and humidity fluid bed, addition waits for the hard of tabletting quality of material 1.5%
Fatty acid magnesium makes material further be mixed into fine particle, is then placed in tablet press machine, being pressed into both sides has by air flowing
The green banana tablet of chamfering.
2. a kind of preparation process of green banana tablet according to claim 1, it is characterised in that：It is super described in step (1)
Crushing of Ultrafine processing technological parameter be：Crushing rotating speed is 3000~5000r/min, grinding time is 3~5min, crosses 100~140
Mesh sieves.
3. a kind of preparation process of green banana tablet according to claim 1, it is characterised in that：It is low described in step (1)
Temperature mashing in liquid nitrogen environment or ice bath environment by carrying out mashing processing.
4. a kind of preparation process of green banana tablet according to claim 1, it is characterised in that：Answering described in step (2)
With starch by being 3~5 by weight：1：The mixing starch that 1 cornstarch, tapioca and chestnut starch is composed.
5. a kind of preparation process of green banana tablet according to claim 1, it is characterised in that：Taro described in step (2)
It is after fresh taro illiteracy stem is peelled off extexine skin, to be cleaned, cut off, obtained after vacuum freeze drying and ultramicro grinding to cover powder
Powder.
6. a kind of preparation process of green banana tablet according to claim 1, it is characterised in that：Taro described in step (2)
The content for covering dietary fiber in powder is 10%~17%.
7. a kind of preparation process of green banana tablet according to claim 1, it is characterised in that：Taro described in step (2)
Cover fineness≤5 μm of powder.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810529791.5A CN108783296B (en) | 2018-05-29 | 2018-05-29 | Preparation process of green banana tablets |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810529791.5A CN108783296B (en) | 2018-05-29 | 2018-05-29 | Preparation process of green banana tablets |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN108783296A true CN108783296A (en) | 2018-11-13 |
| CN108783296B CN108783296B (en) | 2022-03-04 |
Family
ID=64090952
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810529791.5A Active CN108783296B (en) | 2018-05-29 | 2018-05-29 | Preparation process of green banana tablets |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN108783296B (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110699412A (en) * | 2019-11-27 | 2020-01-17 | 广西壮族自治区农业科学院 | Method for extracting selenium polypeptide from selenium-rich passion fruit seeds |
| CN113372461A (en) * | 2021-05-26 | 2021-09-10 | 广西壮族自治区农业科学院 | Method for extracting selenium polysaccharide with high antioxidant activity from selenium-rich passion fruit peel |
| CN115644438A (en) * | 2022-11-04 | 2023-01-31 | 中华全国供销合作总社济南果品研究所 | Refreshing intelligence buccal tablet containing American ginseng and fig and preparation method thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101658278A (en) * | 2009-09-10 | 2010-03-03 | 中国热带农业科学院农产品加工研究所 | Banana slice and producing method thereof |
| CN102919717A (en) * | 2012-11-27 | 2013-02-13 | 哈尔滨派特纳生物科技开发有限公司 | Banana cornflake and preparation method thereof |
| CN102987282A (en) * | 2012-10-22 | 2013-03-27 | 广西壮族自治区农业科学院农产品加工研究所 | Method for preparing ultra-fine natural banana resistant starch |
-
2018
- 2018-05-29 CN CN201810529791.5A patent/CN108783296B/en active Active
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101658278A (en) * | 2009-09-10 | 2010-03-03 | 中国热带农业科学院农产品加工研究所 | Banana slice and producing method thereof |
| CN102987282A (en) * | 2012-10-22 | 2013-03-27 | 广西壮族自治区农业科学院农产品加工研究所 | Method for preparing ultra-fine natural banana resistant starch |
| CN102919717A (en) * | 2012-11-27 | 2013-02-13 | 哈尔滨派特纳生物科技开发有限公司 | Banana cornflake and preparation method thereof |
Non-Patent Citations (2)
| Title |
|---|
| 姚静: "《药用辅料应用指南》", 31 August 2011 * |
| 张汝华: "《工业药剂学》", 31 July 2001 * |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110699412A (en) * | 2019-11-27 | 2020-01-17 | 广西壮族自治区农业科学院 | Method for extracting selenium polypeptide from selenium-rich passion fruit seeds |
| CN113372461A (en) * | 2021-05-26 | 2021-09-10 | 广西壮族自治区农业科学院 | Method for extracting selenium polysaccharide with high antioxidant activity from selenium-rich passion fruit peel |
| CN113372461B (en) * | 2021-05-26 | 2022-12-23 | 广西壮族自治区农业科学院 | Method for extracting selenium polysaccharide with high antioxidant activity from selenium-rich passion fruit peel |
| CN115644438A (en) * | 2022-11-04 | 2023-01-31 | 中华全国供销合作总社济南果品研究所 | Refreshing intelligence buccal tablet containing American ginseng and fig and preparation method thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| CN108783296B (en) | 2022-03-04 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN112970934A (en) | Method for preparing vegetable protein meat by using konjak compound gel as substitute fat | |
| CN104012919B (en) | Preparation method for seasoning medlar | |
| CN102551168B (en) | High-fiber instant asparagus ultramicro-powder beverage and preparation method thereof | |
| CN108783296A (en) | A kind of preparation process of green banana tablet | |
| CN109198503A (en) | A kind of instant honey passion fruit powder and preparation method thereof rich in dietary fiber | |
| CN102972754B (en) | Preparation of barley grass powder and domestic fungus powder compounded chewing tablet, and medium short wave infrared drying method | |
| CN101002610A (en) | Pumpkin powder and processing method thereof | |
| CN107094945A (en) | A kind of white Sang Hongcha preparation method | |
| CN106690046A (en) | Fagopyrum tataricum noodles and making method thereof | |
| KR101091832B1 (en) | Walnut Confectionery Containing Rice Flour | |
| CN101732363A (en) | Auricularia auricular composition and auricularia auricula chewable tablets prepared from same | |
| KR101497510B1 (en) | Glutinous barley cheese and process for preparing the same | |
| CN101999625B (en) | Solid flavoring and preparation process thereof | |
| CN103320264B (en) | The working method of compound sweet wine | |
| CN108323686A (en) | A kind of preparation method of corn noodles | |
| CN113995048B (en) | Plant-based meat product and food product made therefrom | |
| CN107711974A (en) | A kind of high-quality slender joss stick mulberry leaf fine powder cookies and preparation method thereof | |
| CN103431328B (en) | Natural jackfruit powder and preparation method thereof | |
| CN105661333B (en) | A kind of production method of high dietary fiber paper type food | |
| CN112841320A (en) | Double-embryo vegetable protein beverage and preparation method thereof | |
| KR20100043690A (en) | Material compound of strawberry rice noodles and the manufacturing method thereof | |
| KR102322303B1 (en) | Method for manufacturing the whole soybean curd using bean-curd dregs and sprout barley, including soybean husk | |
| CN107411051A (en) | Konjaku mushroom bean curd and preparation method thereof | |
| KR20230056476A (en) | Noodles And Manufacturing Method Of Noodles Using Seaweed Or Vegetables | |
| CN107960621A (en) | The preparation method of rose jujube chewable tablets |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| GR01 | Patent grant | ||
| GR01 | Patent grant | ||
| TR01 | Transfer of patent right |
Effective date of registration: 20220425 Address after: No.174, Daxue East Road, Nanning, Guangxi 530003 Patentee after: GUANGXI ACADEMY OF AGRICULTURAL SCIENCES Address before: No. 174, Daxue East Road, XiXiangTang District, Nanning City, Guangxi Zhuang Autonomous Region Patentee before: AGRICULTURAL PRODUCTS PROCESSING INSTITUTE, GUANGXI ACADEMY OF AGRICULTURAL SCIENCES |
|
| TR01 | Transfer of patent right | ||
| EE01 | Entry into force of recordation of patent licensing contract |
Application publication date: 20181113 Assignee: Nanning Damang Nong Nong Food Co.,Ltd. Assignor: GUANGXI ACADEMY OF AGRICULTURAL SCIENCES Contract record no.: X2023980045903 Denomination of invention: Preparation process of a green banana tablet Granted publication date: 20220304 License type: Common License Record date: 20231108 |
|
| EE01 | Entry into force of recordation of patent licensing contract |