菜籽多糖益生元含片的研制  

Technology of Prebiotics Lozenges with Rapeseed Polysaccharides

作　　者：杨帆[1] 王晓莉[1] 孙汉巨[1] 黄梅英[1] 张曼莉[1] 王霄[1] 谢玉鹏[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（创新版）（中）》2014年第3期15-18,21,共5页Farm Products Processing

基　　金：国家自然科学基金项目(31171787);2012年安徽省长三角联合攻关项目(1201c0602005)

摘　　要：以菜籽多糖为主要原料,低聚果糖、柠檬酸、橙汁、花青素、奶粉及淀粉等为辅料,开发一种对人体有保健作用的益生元含片。通过单因素试验,确定菜籽多糖、低聚果糖、柠檬酸、花青素、淀粉及奶粉的添加量。在此基础上,以感官评分为评价指标,淀粉、奶粉、低聚果糖和柠檬酸为因素,通过L9(34)正交试验,优化该含片的最佳配方,其结果为淀粉10%,奶粉20%,菜籽多糖20%,低聚果糖40%,柠檬酸1%,花青素2%及硬脂酸镁1%。其关键工艺条件为添加橙汁6%后,在60℃下干燥时间4 h。Rapeseed polysaccharides used as main material, fructo-oligose, citric acid, fruit juice, anthocyanins, milk powder, starch, and etc used as auxilliary material, a kind of chewable tablet, which had prebiotics function, is developed. In terms of sensory indexes, the additions of starch, milk powder, rapeseed polysaccharides, fructose, citric acid and anthocyanins are chosen in single-factor experiments. Based on the results of single-factor experiments, an orthogonal experiment L9（3^4） is conducted to optimize the formula in terms of sensory indexes. Theresults are starch 10%, milk powder20%, rapeseed polysaccharides 20%, fructo-oligose 40%, citric acid 1%, anthocyanins 2% and stearic acid magnesium 1%. The critical technology condition is that the chewable tablet is dried at 60 ℃ for 4 h after addition of 6% orange juice.

关 键 词：菜籽多糖 益生元 含片 配方 

分 类 号：TS275[轻工技术与工程—农产品加工及贮藏工程]