休闲食品果蔬咀嚼片的研制  

Preparation of Snack Food Fruit-vegetable Chewing Tablets

作　　者：华霄[1] 康佳琪[1] 唐乐乐[1] 田莉娟 徐航 杨瑞金[1] 钱建瑛 

机构地区：[1]江南大学食品学院,江苏无锡214122 [2]江南大学医药学院,江苏无锡214122

出　　处：《安徽农业科学》2011年第30期18757-18759,共3页Journal of Anhui Agricultural Sciences

基　　金：无锡市科技计划项目(CLE00902);国家大学生创新性实验计划项目(091029503)

摘　　要：[目的]探索制作果蔬咀嚼片的最优配方。[方法]以新鲜番茄、胡萝卜、橘子、南瓜为原料,经过打浆、真空冷冻干燥、粉碎后制成果蔬粉。考察淀粉、糊精、β-环糊精、微晶纤维素作为咀嚼片填充剂对产品硬度的影响;比较甘露醇、山梨醇、蔗糖为矫味剂对产品口感的影响;研究各种浓度聚乙烯吡咯烷酮溶液对软材品质的影响。并通过L9(33)正交试验对果蔬咀嚼片配方进行优化。[结果]最佳配方为果蔬粉用量50%(W/W),β-环糊精用量21%(W/W),淀粉用量9%(W/W),甘露醇用量10%(W/W),山梨醇用量10%(W/W),用10%(W/V)聚乙烯吡咯烷酮溶液作为润湿剂喷洒9次。[结论]制备得到的片剂表面光滑完整,酸甜适中,咀嚼性良好。[Objective] The aim was to explore the optimal formula for manufacturing fruit-vegetable chewing tablets.[Method] Fresh fruits and vegetables including tomato,carrot,orange and pumpkin were beat and vacuum-freezing-dried to powders.The effects of starch,dextrin,β-cyclodextrin,and microcrystalline cellulose on tablet hardness,the effects of mannitol,sorbitol and sucrose on the taste of tablets,the effects of polyvinyl pyrrolidone solution of different concentrations on the quality of soft materials were investigated respectively.Moreover,using L9（33） orthogonal test to optimize the formula of fruit-vegetable chewing tablets.[Result] The optimal ingredient formula were fruit-vegetable powder 50%（W/W）,β-cyclodextrin 21%（W/W）,starch 9%（W/W）,mannitol 10%（W/W）,sorbitol 10%（W/W）,with 10%（W/V） polyvinyl pyrrolidone solution sparing for 9 times as humectants.[Conclusion] The prepared chewing tablets were smooth,good taste with fine chewiness.

关 键 词：果蔬咀嚼片 配方 正交试验 感官评定 

分 类 号：S37[农业科学—农产品加工]