黑枸杞牛奶咀嚼片研制  

Study of Black Wolfberry Milk Chewable Tablets

作　　者：代绍娟[1] 尹俊涛[1] 雷勇[1] 刘艳怀 张雪梅[1] DAI Shaojuan;YIN Juntao;LEI Yong;LIU Yanhuai;ZHANG Xuemei(Shihezi Development Zone Jinnai Food Co.,Ltd.,Shihezi,Xinjiang 832000,China)

机构地区：[1]石河子开发区神内食品有限公司,新疆石河子832000

出　　处：《农产品加工》2018年第12期31-33,共3页Farm Products Processing

摘　　要：以黑枸杞和牛奶为原料进行咀嚼片配料和制作工艺研究,采用单因素试验确定影响口感各因素的最佳添加量,采用正交试验得出黑枸杞牛奶咀嚼片的最佳配料比。结果表明,黑枸杞牛奶咀嚼片按照黑枸杞粉添加量70%,奶粉添加量6%,白砂糖添加量28%,柠檬酸添加量1.2%进行配比,制作的黑枸杞牛奶咀嚼片的口感、风味、状态最佳。A study of chewable tablets ingredients and production process using black wolfberry and milk as raw material.Single factor experiment was used to determine the optimal dosage of all factors affecting the taste.The optimum ratio of ingredients of black wolfberry milk chewable tables were obtained by orthogonal experiment.Experimental results showed that combination of raw materials was comfirmed with black wolfberry powder70%,milk powder6%,white sugar28%,citric acid1.2%.The taste,flavor and condition of the black wolfberry milk chewable tablets were the best.

关 键 词：黑枸杞 牛奶 咀嚼片 研究 

分 类 号：TS209[轻工技术与工程—食品科学]