黑莓、蓝莓咀嚼片的研制  

Optimization on Processing Technology of Blackberry and Blueberry Nutrient Chewable Tablet

作　　者：赵慧芳[1] 刘洪霞 吴文龙[1] 董珊珊[1] 闾连飞[1] 李维林 ZHAO Hui-fang;LIU Hong-xia;WU Wen-long;DONG Shan-shan;LU Lian-fei;LI Wei-lin(Institute of Botany,Jiangsu Province and Chinese Academy of Sciences,Nanjing 210014,Jiangsu,China;College of Forestry,Nanjing Forestry University,Co-Innovation Center for the Sustainable Forestry in Southern China,Nanjing 210037,Jiangsu,China)

机构地区：[1]江苏省中国科学院植物研究所,江苏南京210014 [2]南京林业大学林学院,南方现代林业协同创新中心,江苏南京210037

出　　处：《食品研究与开发》2020年第4期140-145,共6页Food Research and Development

基　　金：江苏省农业科技自主创新资金项目[CX(18)2018];江苏现代农业产业技术体系项目（JATS[2019]465)

摘　　要：以黑莓、蓝莓冻干果粉为原料,采用湿法制粒的方法研制黑莓咀嚼片和蓝莓咀嚼片。对产品的制造工艺进行初步研究,确定黑莓咀嚼片的最优配方为黑莓冻干果粉50%、甘露醇45.5%、苹果酸0.5%、微粉硅胶2%、硬脂酸镁2%;蓝莓咀嚼片的配方为蓝莓冻干果粉50%、甘露醇44%、苹果酸2%、微粉硅胶2%、硬脂酸镁2%。所制咀嚼片色泽艳丽、酸甜适中、口感细腻、清凉爽口、花色苷和多酚含量丰富。Using the freeze-dried blackberry or blueberry fruit powder as the main material,blackberry and blueberry chewable tablets were prepared by wet granulation,and the processing technology of the products were optimized.The result showed that the optimal formula of blackberry chewable tablet was 50%freeze-dried fruit powder,45.5%mannitol,0.5%malic acid,2%silica gel and 2%magnesium stearate,and the optimal formula of blueberry chewable tablet was 50%freeze-dried fruit powder,44%mannitol,2%malic acid,2%silica gel and 2%magnesium stearate.The obtained chewable tablet products have bright color,moderate sweet and sour,smooth chewing feeling,cool and refreshing taste,and rich anthocyanins and polyphenols.

关 键 词：黑莓 蓝莓 咀嚼片 冻干粉 营养成分 

分 类 号：TS218[轻工技术与工程—粮食、油脂及植物蛋白工程]