摘要
为了更好地保留牡蛎制品中的有效成分 ,将牡蛎肉直接打浆均质后 ,加入粘结剂等制成片剂 ;同时 ,为了更好地对牡蛎进行综合利用 ,将牡蛎壳粉碎后加辅料 ,制成钙片 ,可以作为钙补充剂 .实验结果证明 ,牡蛎肉压片的最佳工艺为 :选择体积分数为 75 %的乙醇溶液作为润湿剂 ,烘干温度 6 0℃ ,烘干时间 4 0min ,水分质量分数控制在 5 %～ 6 % ,加入质量分数 1%的硬脂酸镁作为润滑剂 ;牡蛎壳压片的最佳工艺为 :控制水分质量分数在 6 %左右 ,选用m ( β 环糊精 )∶m (麦芽糊精 )∶m(可溶性淀粉 ) =1∶2∶4的混合辅料 .
In order to reserve the active ingredient of oyster better, it is a good idea that the oyster after pulping and homogeneization to be made into tablet with some binder added; and in order to make a better comprehensive utilization of oyster, we could produce calcium tablet with the crashed shell of oyster and some accessory material added. The calcium content of this tablet was so high, and could be used as a better calcium additive. The best processing conditions of the oyster meat tablet are: using alcohol of 75% volume fraction as the wetting agent, drying at 60 ℃, for 40 min, keeping the content of water at 5%～6%, and using dolomol of 1% mass fraction as; The best processing conditions of the shell tablet are: keeping the content of water at about 6%, using β cyclodextrin, maltodextrin, and amylogen (mole fraction 1∶2∶4) as the compound accessory material.
出处
《无锡轻工大学学报（食品与生物技术）》
CSCD
北大核心
2003年第1期70-73,共4页
Journal of Wuxi University of Light Industry
