摘要
以枸杞、红枣为主要原料采用湿法制粒的方法研制枸杞红枣营养咀嚼片,对该产品的制作工艺进行初步探讨。对影响咀嚼片品质的主要因素进行分析,通过试验确定枸杞红枣营养咀嚼片的最优配比为枸杞红枣60%、低聚异麦芽糖15%、低聚果糖8%、木糖醇10%、柠檬酸1.0%、5%甘油、1%硬脂酸镁。
With Chinese wolfberry, red jujube as the main raw materials by the wet granulation method development of medlar red dates nutrient chewable tablet, the production process of the products discussed. On the influence of chewable tablets and quality analysis of the main factors, experimentally determined medlar red dates nutrient chewable tablet of the optimal ratio of Chinese woltberry, red dates for60% of isomaltooligosaccharide 15%, FOS 8%, xylitol 10%, citric acid 1%, glycerol 5%, magnesium stearate 1%.
出处
《食品工业》
北大核心
2013年第2期110-112,共3页
The Food Industry
关键词
枸杞
红枣
咀嚼片
感官品评
Chinese wolfberry
red dates
chewable tablets
sensory evaluation
