摘要
采用蛋白酶酶解鸭蛋清,经冷冻干燥制备氨基酸粉,再经湿法制粒压片制备营养价值高、口感好的鸭蛋清氨基酸咀嚼片。通过单因素试验和正交试验,以咀嚼片的硬度、颗粒收率、休止角为指标,对糊精、甘露醇、奶粉、羧甲基纤维素钠添加量进行了优化,得了鸭蛋清氨基酸咀嚼片的最佳配方为:蛋清粉0.4 g,糊精7 g,甘露醇8g,奶粉5 g,羧甲基纤维素钠0.5 g,硬脂酸镁0.3 g,按此配方制得的鸭蛋清氨基酸咀嚼片品质较好,其片重0.21 g,水分2.92%,灰分2.83%,蛋白质8.41%,氨基酸组成符合FAO/WHO提出的理想蛋白质条件。
Duck egg white was hydrolyzed by protease to hydrolysate, and the hydrolysate was freeze dried to amino acid powder, and the powder was made to chewable tablet which was rich nutrition and good flavor by wet tabletting. The best additive amount of dextrin, mannitol, milk powder and sodium carboxymethyl cellulose （CMC-Na） was determined by single- factor experiment and orthogonal experiment, the hardness, grain yield and angle of repose were as the analysis standard. The research showed that the best formula of chewable was： duck egg white powder was 0.4 g, dextrin was 7 g, mannitol was 8 g, milk powder was 5 g, CMC-Na 0.5 g, magnesium stearate was 0.3 g, the quality of chewable according to this formula was pretty good, its tablet weight was 0.21 g, water content was 2.92%, ash content was 2.83%, protein content was 8.41%, amino acid composition was agreed with the standard proposed by FAO/WHO.
出处
《食品工业》
北大核心
2017年第8期39-43,共5页
The Food Industry
基金
2013年国家大学生科技创新项目(201314035003)
关键词
鸭蛋清
氨基酸
咀嚼片
正交试验
duck egg white
amino acid
chewable tablet
orthogonal experiment
