黑木耳辣木叶复合压片糖果生产工艺研究  

Production Technology of Compound Tablet Candy with Auricularia auricula and Moringa oleifera Leaves

作　　者：张欣[1] 周天天 孔祥辉[1] 姜威[1] 候杨 ZHANG Xin;ZHOU Tian-tian;KONG Xiang-hui;JIANG Wei;HOU Yang(Institute of Microbiology,Heilongjiang Academy of Sciences,Harbin 150010,China)

机构地区：[1]黑龙江省科学院微生物研究所,哈尔滨150010

出　　处：《中国食物与营养》2022年第11期15-18,共4页Food and Nutrition in China

基　　金：黑龙江省科学院院长基金项目(项目编号:YZ2020SW01);黑龙江省科学院双提雁阵特别计划资助项目(项目编号:YZ202002)。

摘　　要：目的:优化黑木耳粉和黑木耳辣木叶复合压片糖果中试生产工艺,确定关键技术参数,建立稳定生产流程。方法:在生产工艺放大过程中,对出现的偏差进行调整;对比分析小试和中试的黑木耳辣木片原料、引湿性及黑木耳、辣木叶、黑木耳辣木叶复合压片糖果营养成分;利用消费者试吃意见反馈及对产品满意度评价。结果和结论:将黑木耳粉和辣木叶二者经适合配方和制粒工艺调和后,产品营养更全面,风味更好,提高了消费者对黑木耳类食品的可接受性,为黑木耳辣木叶压片糖果的产业化开发奠定了基础。[Objective]To optimize the pilot test production process of Auricularia auricula powder and Auricularia auricular-Moringa oleifera leaves compound pressed candy,determine the key technical parameters,and establish a stable production process.[Method]We adjusted the deviation in the process of production process amplification.The raw materials and moisture absorption of Auricularia auricularMoringa oleifera leaves tablet candy in lab tests and pilot tests,and the nutritional components of Auricularia auricular,Moringa oleifera leaves and compound tablet candy of Auricularia auricular-Moringa oleifera leaves were compared and analyzed.Make use of consumers’feedback on taste and evaluation of product satisfaction.[Result and Conclusion]After the Auricularia auricula powder and Moringa oleifera leaves are mixed by suitable formula and granulation process,the product has more comprehensive nutrition and better flavor,which improves the acceptability of the Auricularia auricula food for consumers,and lays a foundation for the industrial development of the Auricularia auricular-Moringa oleifera leaves tablet candy.

关 键 词：黑木耳 辣木叶 压片糖果 中试 工艺 

分 类 号：TS246.5[轻工技术与工程—制糖工程]