蓝莓皮渣营养咀嚼片的研制  

Development of Nutrition Blueberry Peel Chewable

作　　者：周笑犁[1,2] 王瑞[1,2] 刘晓燕[1,2] 刘志刚[1,2] 陈丽[1,2] 唐征上 

机构地区：[1]贵阳学院食品与制药工程学院,贵阳550005 [2]贵州省果品加工工程技术研究中心,贵州550005

出　　处：《食品工业》2017年第6期123-128,共6页The Food Industry

基　　金：贵州省科技厅自然科学基金(黔科合J字[2014]2006号);贵州省科技厅联合基金(黔科合LH字[2015]7313号);贵州省食品科学与工程重点学科建设项目(黔学位合字ZDXK[2014]13号)

摘　　要：蓝莓皮渣作为蓝莓加工过程中的副产物,富含着花色苷等多种生物活性成分。试验以此为原料,采用湿法制粒的方法,通过单因素试验、正交试验和感官评定等探讨了蓝莓皮渣咀嚼片的最佳工艺及配方,并对其储存稳定性进行了初步分析。通过试验得到蓝莓皮渣咀嚼片的最佳配方为:果粉26%、微晶纤维素23%、麦芽糊精17.5%、低聚果糖6%、白砂糖15%、木糖醇4.5%、柠檬酸4%、硬脂酸镁1%、蓝莓果汁3%;制得的咀嚼片不易碎裂、口感细腻、甜度适宜爽口。蓝莓皮渣咀嚼片的研制不仅解决了加工过程中副产物的问题,解决废弃物环境污染问题,还丰富了蓝莓产品市场的多元化。With blueberry peel as the main raw materials by the wet granulation method development of nutrient chewable tablet, the processing technology and key technology of blueberry peel chewable tablets were discussed. The optimal formula of blueberry peel chewable tablets was determined by the orthogonal experimental： blueberry peel slag 26%, microcrystalline cellulose 23%, malt dextrin 17.5%, fructo-oligosaccharide 6%, sugar 15%, xylitol 4.5%, citric acid 4%, magnesium stearate 1% and blueberry juice 3%; In this prescription, the tablet was hard enough, with wonderful taste and proper hardness and collapse time. The sensory characteristic, physical and chemical, and microbiological indexes of the products were determined as well, and provided an orientation for the development and utilization of blueberry peel.

关 键 词：蓝莓 咀嚼片 皮渣 

分 类 号：TS209[轻工技术与工程—食品科学]