萝卜缨营养咀嚼片工艺及其特性研究  

Properties and Preparation Technology of Radish Sprouts Chewable Tablet

作　　者：黄婷[1] 段玉清[1] 张海晖[1] 罗孝平[1] 乔庆杰[1] 

机构地区：[1]江苏大学生物与食品工程学院,江苏镇江212013

出　　处：《食品研究与开发》2016年第2期84-87,共4页Food Research and Development

摘　　要：以红萝卜缨为原料,通过超微粉碎技术获得萝卜缨超微粉,并以其为主要原料制备萝卜缨营养咀嚼片。以10%预煮沸淀粉浆作为黏合剂,通过设计正交试验优化配方,确定了咀嚼片的最佳配方:萝卜缨粉20%、蔗糖15%、硬脂酸镁为1.5%。原料经混合、制软材、造粒、干燥、压片等工序得到色泽淡绿,甜脆可口的咀嚼片。此外,通过对颗粒吸湿性的测定确定咀嚼片的生产环境要求相对湿度不大于78.73%。Radish sprouts superfine powder produced through superfine grinding technology was taken as the raw material to prepare radish sprouts chewable tablet. 10 % boiling starch paste was selected as adhesive and the optimum formula obtained through orthogonal test were that 20 % radish sprouts superfine powder, 15 %sugar, 1.5 % magnesium. By mixing, making granules, wet granulation, drying, compression, sweet, crisp and delicious chewable tablets with light green color were produced. In addition, a conclusion was got that the relative moisture of the producing environment should be controlled within 78.73 % by assessing the moisture absorption of the dry granule.

关 键 词：萝卜缨超微粉 咀嚼片 工艺 吸湿性 

分 类 号：TS218[轻工技术与工程—粮食、油脂及植物蛋白工程]