摘要
研究了以猕猴桃果汁和葡萄糖为主要原料,添加一定量的异麦芽低聚糖、木糖醇、淀粉、柠檬酸等辅料,经浓缩、混合、造粒、干燥、压片等工序生产猕猴桃含片的具体工艺,探讨了影响其品质的主要因素和最佳生产工艺参数。
Study is given on the buccal tablet production technology of kiwi with the main materials of kiwi juice and glucose, with certain amount of subsidiary materials added, such as Isomahooligosaccharide, xylitol, amylum and citric acid, through concentrating, mixing, creating pellets, drying and compressing. Discussion is also made on the main factors which influence its quality and the best production technology parameters.
出处
《食品工业》
北大核心
2006年第6期5-7,共3页
The Food Industry
基金
国家重点新产品计划项目(国科发计字[2002]264号)
关键词
猕猴桃
含片
功能性甜味料
kiwi
buccal tablet
functional sweetener
