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食品研究与开发:2024,45(6):174-183
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青熟期托克逊杏咀嚼片湿法压片法的制备工艺研究
(1.新疆农业大学 食品科学与药学学院,新疆 乌鲁木齐 830052;2.新疆果品采后科学与技术重点实验室,新疆 乌鲁木齐 830052)
Preparation of Tuokexun(Armeniaca vulgaris Suletan)Apricot Chewable Tablets by Wet Pressing of Green Fruit Powder
(1.College of Food Science and Pharmacy,Xinjiang Agricultural University,Urumqi 830052,Xinjiang,China;2.Xinjiang Key Laboratory of Postharvest Fruit Science and Technology,Urumqi 830052,Xinjiang,China)
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投稿时间:2022-09-02    
中文摘要: 以青熟期托克逊杏为主要原料,运用湿法压片工艺,采用感官评价作为指标,通过单因素试验,考察杏粉(青熟期托克逊杏)、矫味剂(木糖醇)、黏合剂(麦芽糊精)、填充剂(微晶纤维素)、助流剂(硬脂酸镁)的添加量对咀嚼片的影响。采用响应面分析方法,通过Box-Behnken 试验设计原理,确定青熟期托克逊杏咀嚼片的最佳制备工艺,对产品进行质量评价。试验结果表明,青熟期托克逊杏咀嚼片的最佳配方为青熟期托克逊杏添加量40%、木糖醇添加量35%、麦芽糊精添加量10%、微晶纤维素添加量13%、硬脂酸镁添加量2.0%。在此配方下制成的青熟期托克逊杏咀嚼片表面光洁、颜色均匀、酸甜适中、杏味独特,口感舒适,硬度119.744 N,脆碎度小于1%。
Abstract:Tuokexun apricot(Armeniaca vulgaris Suletan)chewable tablets were prepared with the green fruits by the wet pressing method.Single factor tests were carried out to study the effects of the addition amounts of apricot powder(green fruits),flavoring agent(xylitol),adhesive(maltodextrin),filler agent(microcrystalline cellulose),and flow aid(magnesium stearate)on the sensory quality of the chewable tablets.Furthermore,the response surface methodology and Box-Behnken design were employed to optimize the formula of Tuokexun apricot chewable tablets,and the quality of the product was evaluated.The results showed that the optimal formula of Tuokexun apricot chewable tablets was composed of 40% Tuokexun apricot powder,35% xylitol,10% maltodextrin,13% microcrystalline cellulose,and 2.0% magnesium stearate.The Tuokexun apricot chewable tablets prepared with this formula were praised for the smooth surface,uniform color,moderate sour and sweet taste,unique apricot flavor,comfortable texture,hardness of 119.744 N,and fragility<1%.
文章编号:202406024     中图分类号:    文献标志码:
基金项目:新疆杏产业技术体系专项资金项目(XJCYTX-03-05-2021);新疆农业大学大学生创新项目(dxscx2023449)
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