摘要
研究湿法制备保健型话梅含片的配方及工艺条件。试验结果表明:最佳配方为话梅粉14%,葡萄糖33%,冰糖13%,甘露醇33%,柠檬酸、V C各1%,薄荷脑1%,配方中的百分数均为质量分数。润湿剂选用70%乙醇。增香剂为薄荷油和话梅香精,其加入量均为0.2 mL/15 mL乙醇润湿剂,硬脂酸镁添加量为总颗粒质量的3%。最佳工艺条件为,颗粒粒度20目,干燥温度60℃,干燥时间40 min。该工艺可以得到话梅味浓郁,酸甜适中,清凉感适宜、表面光滑,硬度、口感良好的话梅含片。
This experiment studied the formulation and process of health protection plum lozenges producted by wet method. The results showed that the optimal proportion is plum powder 14 %, glucose33 %, sugarl3 %, mannitol 33 %, citric acid and Vc 1%, menthol 1%. 70 % ethanols as moistening agents, the amount of peppermint oil, plum essence is 0.2 mL/15 mL ethanol wetting agent, magnesium stearate addition amount is 3 % of the total grain weight. It＇s better for the particle to be 20 holes, drying conditions is 60 ~C for 40 minutes. The products had a typical savour of preserved plumen with good taste, slick and beautiful outlook, identical co[our, good hardness and good disintegrability.
出处
《食品研究与开发》
CAS
北大核心
2013年第21期66-69,共4页
Food Research and Development
基金
广东省教育部产学研结合项(2011A090200001)
关键词
话梅含片
湿法
配方工艺
plum buccal tablet
wet process
formulation process
