番茄复合压片糖果粉末直接压片工艺  

Preparation Technology of Compound Tablet Candy of Tomato with Direct Compression Method

作　　者：赵晶蕊 王军 史学伟[1] 董娟[1] 孙静涛[1] ZHAO Jingrui;WANG Jun;SHI Xuewei;DONG Juan;SUN Jingtao(Food College of Shihezi University,Shihezi 832000;Shihezi Development Zone Shidahexu Science and Technology Developing Co.,Ltd.,Shihezi 832000)

机构地区：[1]石河子大学食品学院,石河子832000 [2]石河子开发区石大合旭科技开发有限公司,石河子832000

出　　处：《食品工业》2022年第6期6-9,共4页The Food Industry

基　　金：国家“科技助力经济2020”重点专项(SQ2020YFF0413694)。

摘　　要：采用粉末直接压片工艺压制番茄复合压片糖果,探究旋转压片机的转台速度、填充深度和填充压力对压片糖果成型质量的影响。在单因素试验的基础上,以压片糖果综合评分为响应值,利用响应面法优化转台速度、填充深度和填充压力参数,考察最优压片工艺参数下番茄复合压片糖果的综合评分。结果表明,番茄复合压片糖果最优压片工艺参数为转台速度21 r/min、填充深度7 mm、填充压力25 kN。在最优压片工艺参数下得到了成型质量较好的压片糖果,其综合评分高达14.1分。该研究结果为粉末直接压片技术制备番茄复合压片糖果提供一定的参考。In this study,tomato composite tablet candy was prepared by powder direct tablet method.The effects of turntable running speed,filling depth and filling pressure on the quality of were studied by single factor experiment.Then,the response surface analysis method was used to optimize the turntable running speed,filling depth and filling pressure based on composite grade method.The results showed that the optimum parameters of preparation technology of tablet candy were turntable running speed 21 r/min,filling depth 7 mm and filling pressure 25 kN,under which the overall score was 14.1 points.The results of this study could be used as a reference for the production of tablet candy by powder direct tablet method.

关 键 词：粉末直接压片 压片糖果 响应面优化 综合评分法 

分 类 号：TS246[轻工技术与工程—制糖工程]