摘要
以红萝卜缨为原料,通过超微粉碎技术获得萝卜缨超微粉,并以其为主要原料制备萝卜缨营养咀嚼片。以10%预煮沸淀粉浆作为黏合剂,通过设计正交试验优化配方,确定了咀嚼片的最佳配方:萝卜缨粉20%、蔗糖15%、硬脂酸镁为1.5%。原料经混合、制软材、造粒、干燥、压片等工序得到色泽淡绿,甜脆可口的咀嚼片。此外,通过对颗粒吸湿性的测定确定咀嚼片的生产环境要求相对湿度不大于78.73%。
Radish sprouts superfine powder produced through superfine grinding technology was taken as the raw material to prepare radish sprouts chewable tablet. 10 % boiling starch paste was selected as adhesive and the optimum formula obtained through orthogonal test were that 20 % radish sprouts superfine powder, 15 %sugar, 1.5 % magnesium. By mixing, making granules, wet granulation, drying, compression, sweet, crisp and delicious chewable tablets with light green color were produced. In addition, a conclusion was got that the relative moisture of the producing environment should be controlled within 78.73 % by assessing the moisture absorption of the dry granule.
出处
《食品研究与开发》
CAS
北大核心
2016年第2期84-87,共4页
Food Research and Development
关键词
萝卜缨超微粉
咀嚼片
工艺
吸湿性
radish sprouts superfine powder
chewable tablet
preparation technology
moisture absorption
