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食品研究与开发:2018,39(1):60-64
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蓝莓泡腾片的研制
王文心,李静,周文凯,宋金成,马丽丽,范露*
(武汉设计工程学院食品与生物科技学院,湖北武汉430205)
Research on the Blueberry Effervescent Tablets
WANG Wen-xin,LI Jing,ZHOU Wen-kai,SONG Jin-Cheng,MA Li-li,FAN Lu*
(College of Food&Biology Science and Technology,Wuhan Institute of Design and Sciences,Wuhan 430205,Hubei,China)
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投稿时间:2017-06-17    
中文摘要: 以蓝莓粉、柠檬酸、碳酸氢钠、甜菊糖苷等为原料,研究蓝莓泡腾片的加工工艺,通过单因素试验和正交试验优化蓝莓泡腾片的最佳配方为:蓝莓粉添加量5.3%,甜菊糖苷添加量3.3%,碳酸氢钠添加量39.3%,柠檬酸添加量47.1%,聚乙烯吡咯烷酮(polyvinyl pyrrolidone,PVP)(乙醇溶解,浓度为5%)添加量2.5%,聚乙二醇(polyethylene glycol,PEG)8000添加量2.5%。选用半干式颗粒压片法制粒,干燥条件为50℃烘干3 h。
中文关键词: 蓝莓  泡腾片  加工
Abstract:The processing technology of blueberry effervescent tablets which use blueberry powder,citric acid,sodium bicarbonate,sweet chrysanthemum glucoside as raw materials was researched in the present study.The best formula was optimized by single-factor experiment and orthogonal experiment.The research showed that the best formula of chewable was:blueberry powder 5.3%,stevia sugar 3.3%,sodium bicarbonate 39.3%,citric acid 47.1%,polyvinyl pyrrolidone(dissolved by ethanol,concentration was 5%)2.5%,polyethylene glycol 8000 2.5%.The effervescent tablets was prepared by half dry particle method,and the dry conditions was 50℃for 3 h.
文章编号:201801013     中图分类号:    文献标志码:
基金项目:2016年湖北省大学生创新创业训练计划项目(201614035013)
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