摘要
采用化学处理法、超微粉碎等技术从椰麸中制备椰子膳食纤维(Coconut dietary fiber,CDF),继之以CDF为基料,探讨CDF、甜味剂、填充剂的添加量及造粒工序对咀嚼片风味口感和感官质量的影响。结果表明,当CDF添加量为35%,麦芽糖醇为18%、变性淀粉为8%时,咀嚼片的综合质量较为理想。
The coconut dietary fiber（CDF） was prepared from coconut cake by the method of chemistry-processing and ultra-fine pulverizing. And the processing of coconut dietary fiber chewing tablet was studied. Coconut dietary fiber chewing tablet was made from CDF, mahol, denatured starch and so on. The effect of the addition of CDF, sweeteners, filler and prilling process on chewing tablet was studied too. The results showed that the quality of the chewing tablet was good when the additive concentration of CDF, mahol and denatured starch was 35%, 18% and 8%, respectively.
出处
《热带作物学报》
CSCD
2011年第12期2363-2366,共4页
Chinese Journal of Tropical Crops
基金
公益性行业科研专项(No.200903026)
海南省自然科学基金(No.20806)
关键词
椰子
膳食纤维
咀嚼片
制备
功能性甜味剂
Coconut
Dietary fiber
Chewing tablet
Processing
Functional sweeteners
