丝瓜伤流液含片的工艺研究  

Lozenge Technology of Bleeding Sap of Sponge Gourd

作　　者：王晓莉[1] 杨帆[1] 孙汉巨[1] 张曼莉[1] 王霄[1] 金元[1] 谢玉鹏[1] 丁琦[1] 

机构地区：[1]合肥工业大学生物与食品工程学院,安徽合肥230009

出　　处：《农产品加工（下）》2014年第1期24-27,30,共5页Farm Products Processing

基　　金：国家级星火计划重大项目(2013GA710003);国家自然科学基金项目(31171787)

摘　　要：以丝瓜伤流液为主要原料,以玫瑰花、白砂糖、淀粉等为辅料,开发出一种具有美白功效的纯天然含片。以感官指标为评价指标,通过单因素试验和4因素3水平的正交试验,确定其主要原辅料的配方,结果为丝瓜伤流液20%,玫瑰花3%,淀粉20%,麦芽糊精9%,奶粉20%,白砂糖15%,葡萄糖7%,柠檬酸1.1%及硬脂酸镁1%;以干燥温度、时间、苹果汁为因素,以感官评价为指标,通过4因素3水平的正交试验,优化该含片的主要工艺,即主要原辅料添加6%苹果汁后,在60℃下干燥3 h。In this study, bleeding sap of sponge gourd uses as main raw material, rose, sugar, glucose, starch used as auxiliary material, a natural lozenge, which has whitening function, is developed. By single-factor experiments and an orthogonal experiment of four factors and three levels, the formula of the main and auxiliary material is determined in terms of sensory indexes. The results are bleeding sap of sponge 20%, rose 3%, starch 20%, dextrin 9%, milk powder 20%, sugar 15%, glucose 7%, citric acid 1.1% and magnesium stearate 1%. The key technology condition is optimized in an orthogonal experiment of three factors and three levels in terms of sensory indexes. The results are that the material is dried at 60 ℃ for 3 h, after addition of 6%apple juice.

关 键 词：美白 含片 丝瓜伤流液 玫瑰花 配方 

分 类 号：R151[医药卫生—营养与食品卫生学]