红枣渣分心木复合泡腾片的工艺优化  

Process Optimization of Jujube Pomace Distraction Wood Composite Effervescent Tablets

作　　者：辛镇忠 王连 王诗瑶 王愈[1] XIN Zhenzhong;WANG Lian;WANG Shiyao;WANG Yu(College of Food Science and Engineering,Shanxi Agricultural University,Jinzhong,Shanxi 030801,China)

机构地区：[1]山西农业大学食品科学与工程学院,山西晋中030801

出　　处：《农产品加工》2022年第17期39-43,共5页Farm Products Processing

基　　金：山西省重点研发计划课题项目(201903D211007-1);山西农谷建设科研专项项目(SXNGJSKYZX201902)。

摘　　要：以加工后的红枣渣为原料,与分心木粉复配制得功能性复合泡腾片。该复合泡腾片通过单因素试验和正交试验确定最佳工艺配方。采用恒温加速试验法预测该复合泡腾片的货架期。通过对硬度变化、水分含量变化和感官评价变化的测定来探究该复合泡腾片的贮藏稳定性。结果表明,该复合泡腾片的最佳配方为红枣渣与分心木的配比为8∶2,蛋白糖添加量0.75%,无水柠檬酸添加量0.8%和二氧化硅添加量0.25%,且复合泡腾片感官影响最大因素是无水柠檬酸的添加量。通过直径3 cm的玻璃瓶包装泡腾片在温度25℃,湿度60%的条件下理论货架期为68 d。试验将传统上废弃的红枣渣变废为宝,减少了资源浪费,具有一定的经济效益和社会效益。This test utilized the processed jujube residue as raw material to fabricate functional composite effervescent tablets compounded with distraction wood powder.This composite effervescent piece determined the optimum process formulation by single factor test and orthogonal test.Constant temperature acceleration test was used to predict the shelf life of this composite effervescent tablets.The storage stability of this composite effervescent tablet was explored by determination of hardness change,moisture content change and sensory evaluation change.The test showed that the optimal formula of this composite effervescent tablet was an 8∶2 ratio of jujube pomace to distraction wood,supplemented with 0.75%proteoglycans,0.8%anhydrous citric acid,and 0.25%silica,and that the most sensory impact of the composite effervescent tablet was the amount of anhydrous citric acid added.Packaging of effervescent pieces through glass bottles of 3 cm diameter gives a theoretical shelf-life of 68 days at a temperature of 25℃and humidity of 60%.This test would traditionally waste jujube pomace,turn it into treasure,and reduce the waste of resources,with some economic and social benefits.

关 键 词：红枣渣 分心木粉 泡腾片 货架期 

分 类 号：R28[医药卫生—中药学]