摘要
采用单因素试验和响应面分析试验,旨在优化人参膳食纤维咀嚼片的制备工艺,筛选出具有外观良好、口感好,硬度适宜的配方。其最佳制片方案为:按人参膳食纤维粉总质量添加33.21%麦芽糊精、0.54%甜菊糖苷和15.41%玉米淀粉。此配方制成的人参膳食纤维咀嚼片具有独特的人参风味,表面光滑、色泽均匀、口感细腻、不易破碎、硬度适宜,适合长期食用。
Single factor test and response surface analysis test were used to analyze the preparation technology of ginseng dietary fiber chewable tablets.The prescription with good appearance,good taste and suitable hardness was screened out.The best preparation scheme was determined to add 33.21%maltodextrin,0.54%stevia and 15.41%corn starch,according to the total quality of ginseng dietary fiber powder.The finished product of this formula had unique ginseng flavor,smooth surface,uniform color,delicate taste,non-fragile property and suitable hardness.It’s suitable for long-term consumption.
作者
闫璐
李彤昕
陶伟明
孙航
郑明珠
毕云枫
YAN Lu;LI Tongxin;TAO Weiming;SUN Hang;ZHENG Mingzhu;BI Yunfeng(College of Food Science and Engineering,Jilin Agricultural University,Changchun 130118)
出处
《食品工业》
CAS
北大核心
2020年第6期155-159,共5页
The Food Industry
基金
长白山学者特聘教授专项资金项目(00566)。
关键词
人参膳食纤维
咀嚼片
响应面
ginseng dietary fiber
chewable tablets
the response surface
