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投稿时间：2016-08-02
投稿时间：2016-08-02
中文摘要: 研究黑木耳咀嚼片的制备工艺，开发一种黑木耳功能性保健品。该咀嚼片以黑木耳为原料，以填充剂、矫味 剂、粘合剂等辅料，采用湿法制粒压片法，经原辅料预处理、混合、制软材、制粒、干燥、压片、包装等工序制备而成。通 过单因素试验及正交试验，确定黑木耳咀嚼片的工艺及配方：黑木耳经粉碎后过 100 目筛，在 0.1 MPa 下汽蒸 10 min，按 黑木耳粉 30 %、蔗糖 12 %、VC 1.2 %、脱脂奶粉 25.8 %、麦芽糊精 7 %、羟丙基纤维素 5 %、木糖醇 12 %、硬脂酸镁 2 % 的配方制备。
Abstract:The research studied the of black fungus functional chewable tablet， and it developed a functional health care product of black fungus. The raw material of the chewable tablet was black fungus. And the auxiliary materials were filler， corrigent， adhesive and etc. The preparation used the method of wet granulation and tableting， including the process of the raw material pretreatment， mixing， making soft material， granulating， drying and tabletting， and packaging. The preparation technology and formula of the black fungus chewable tablet determined by single factor experiment and orthogonal experiment： after smashing black fungus， putting it through 100 mesh sieve， steaming it for 10 min under 0.1 MPa， and preparing it by the formula that 30 % of black fungus powder， 12 % of saccharose， 1.2 % of VC， 25.8 % of skim milk powder， 7 % of maltodextrin， 5 % of hydroxy propyl cellulose， 12 % of xylitol， and 2 % of magnesium stearate.
文章编号：201701011 中图分类号： 文献标志码：A
基金项目:湖北省高等学校优秀中青年科技创新团队计划项目 （T201535）
| Author Name | Affiliation |
| LIU Ming-hua， CHEN Qi-guo | Bioengineering College， Wuhan Polytechnic，Wuhan 430074， Hubei，China |
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