功能性椰子膳食纤维咀嚼片制备工艺的研究  

Processing of Functional Coconut Dietary Fiber Chewing Tablet

作　　者：张木炎[1,2,3] 郑亚军[1,2,3] 

机构地区：[1]中国热带农业科学院椰子研究所,海南文昌571339 [2]国家重要热带作物工程技术研究中心,海南儋州571737 [3]海南省椰子深加工工程技术研究中心,海南文昌571339

出　　处：《热带作物学报》2011年第12期2363-2366,共4页Chinese Journal of Tropical Crops

基　　金：公益性行业科研专项(No.200903026);海南省自然科学基金(No.20806)

摘　　要：采用化学处理法、超微粉碎等技术从椰麸中制备椰子膳食纤维(Coconut dietary fiber,CDF),继之以CDF为基料,探讨CDF、甜味剂、填充剂的添加量及造粒工序对咀嚼片风味口感和感官质量的影响。结果表明,当CDF添加量为35%,麦芽糖醇为18%、变性淀粉为8%时,咀嚼片的综合质量较为理想。The coconut dietary fiber（CDF） was prepared from coconut cake by the method of chemistry-processing and ultra-fine pulverizing. And the processing of coconut dietary fiber chewing tablet was studied. Coconut dietary fiber chewing tablet was made from CDF, mahol, denatured starch and so on. The effect of the addition of CDF, sweeteners, filler and prilling process on chewing tablet was studied too. The results showed that the quality of the chewing tablet was good when the additive concentration of CDF, mahol and denatured starch was 35%, 18% and 8%, respectively.

关 键 词：椰子 膳食纤维 咀嚼片 制备 功能性甜味剂 

分 类 号：S667.4[农业科学—果树学]