山梨糖醇苦瓜含片的试制  

Development of Sorbitol Bitter Gourd Buccal Tablet

作　　者：张雁[1] 魏振承[1] 唐小俊[1] 池建伟[1] 

机构地区：[1]广东省农业科学院农业生物技术研究所农业部功能食品重点开放实验室,广州510640

出　　处：《食品工业》2006年第6期10-11,共2页The Food Industry

基　　金：广东省科技攻关项目(2003A2030501);广东省农业科学院院长基金项目(04-基金-10B)

摘　　要：初步探讨了以山梨糖醇为载体及甜味剂的苦瓜含片加工工艺。结果表明：采用山梨糖醇84．5%,苦瓜提取物5%,苦瓜超微粉10%,薄荷脑0．02%,柠檬酸0．5%等基本原料配比,经混合、造粒、干燥、压片等工序,制成了低热量、具有一定保健功能的无糖苦瓜含片。Preliminary investigation on processing technology of bitter gourd buccal tablet with sorbitol as sweetener and cartier was reported. The results showed that good quality and delicious flavoring buecal tablet could be obtained by adopting following mixing conditions： sorbitol 84.5 %, bitter gourd extract 5%, bitter gourd supermicro powder 10% , menthol 0.02% , citric acid 0.5%. After the mixing, prilling, drying and tabletting, a healthy sugar-free bitter buccal tablet with low calorie was prepared.

关 键 词：苦瓜 山梨糖醇 无糖含片 

分 类 号：TS255.5[轻工技术与工程—农产品加工及贮藏工程]