湿法制备话梅含片工艺的研究  

Study on the Preparation of Buccal Tablets for Preserved Plumen

作　　者：刘源[1] 黄苇[1] 张敏妹 赵笑梅[1] 黄月[1] 李莉楠 

机构地区：[1]华南农业大学食品学院,广东广州510642

出　　处：《食品研究与开发》2013年第21期66-69,共4页Food Research and Development

基　　金：广东省教育部产学研结合项(2011A090200001)

摘　　要：研究湿法制备保健型话梅含片的配方及工艺条件。试验结果表明:最佳配方为话梅粉14%,葡萄糖33%,冰糖13%,甘露醇33%,柠檬酸、V C各1%,薄荷脑1%,配方中的百分数均为质量分数。润湿剂选用70%乙醇。增香剂为薄荷油和话梅香精,其加入量均为0.2 mL/15 mL乙醇润湿剂,硬脂酸镁添加量为总颗粒质量的3%。最佳工艺条件为,颗粒粒度20目,干燥温度60℃,干燥时间40 min。该工艺可以得到话梅味浓郁,酸甜适中,清凉感适宜、表面光滑,硬度、口感良好的话梅含片。This experiment studied the formulation and process of health protection plum lozenges producted by wet method. The results showed that the optimal proportion is plum powder 14 %, glucose33 %, sugarl3 %, mannitol 33 %, citric acid and Vc 1%, menthol 1%. 70 % ethanols as moistening agents, the amount of peppermint oil, plum essence is 0.2 mL/15 mL ethanol wetting agent, magnesium stearate addition amount is 3 % of the total grain weight. It＇s better for the particle to be 20 holes, drying conditions is 60 ~C for 40 minutes. The products had a typical savour of preserved plumen with good taste, slick and beautiful outlook, identical co[our, good hardness and good disintegrability.

关 键 词：话梅含片 湿法 配方工艺 

分 类 号：TS255.4[轻工技术与工程—农产品加工及贮藏工程]