黑木耳咀嚼片制备工艺的研究  

The Research of Black Fungus Functional Chewable Tablet Preparation Technology

作　　者：刘明华[1] 陈其国[1] LIU Ming-hua CHEN Qi-guo(Bioengineering College, Wuhan Polytechnic, Wuhan 430074, Hubei, Chin)

机构地区：[1]武汉职业技术学院生物工程学院,湖北武汉430074

出　　处：《食品研究与开发》2017年第1期46-50,共5页Food Research and Development

基　　金：湖北省高等学校优秀中青年科技创新团队计划项目(T201535)

摘　　要：研究黑木耳咀嚼片的制备工艺,开发一种黑木耳功能性保健品。该咀嚼片以黑木耳为原料,以填充剂、矫味剂、粘合剂等辅料,采用湿法制粒压片法,经原辅料预处理、混合、制软材、制粒、干燥、压片、包装等工序制备而成。通过单因素试验及正交试验,确定黑木耳咀嚼片的工艺及配方:黑木耳经粉碎后过100目筛,在0.1 MPa下汽蒸10 min,按黑木耳粉30%、蔗糖12%、VC1.2%、脱脂奶粉25.8%、麦芽糊精7%、羟丙基纤维素5%、木糖醇12%、硬脂酸镁2%的配方制备。The research studied the of black fungus functional chewable tablet,and it developed a functional health care product of black fungus. The raw material of the chewable tablet was black fungus. And the auxiliary materials were filler,corrigent,adhesive and etc. The preparation used the method of wet granulation and tableting,including the process of the raw material pretreatment,mixing,making soft material,granulating,drying and tabletting,and packaging. The preparation technology and formula of the black fungus chewable tablet determined by single factor experiment and orthogonal experiment：after smashing black fungus,putting it through 100 mesh sieve,steaming it for 10 min under 0.1 MPa,and preparing it by the formula that 30 % of black fungus powder,12 % of saccharose,1.2 % of VC,25.8 % of skim milk powder,7 % of maltodextrin,5 %of hydroxy propyl cellulose,12 % of xylitol,and 2 % of magnesium stearate.

关 键 词：黑木耳 功能性 咀嚼片 制备工艺 

分 类 号：TS219[轻工技术与工程—粮食、油脂及植物蛋白工程]