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投稿时间：2014-09-19
投稿时间：2014-09-19
中文摘要: 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 %。
Abstract: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.
keywords: radish sprouts superfine powder chewable tablet preparation technology moisture absorption
文章编号：201602021 中图分类号： 文献标志码：A
基金项目:
| Author Name | Affiliation |
| HUANG Ting， DUAN Yu-qing*， ZHANG Hai-hui， LUO Xiao-ping， QIAO Qing-jie | Department of Biology and Food Engineering， Jiangsu University， Zhenjiang 212013， Jiangsu， China |
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