一种植物原粉压片糖果的研制及工艺优化  

Development and Process Optimization of a Plant Raw Powder Tablet Candy

作　　者：张学 孙明红 孟令喜 贾学慧 张砚垒 ZHANG Xue;SUN Minghong;MENG Lingxi;JIA Xuehui;ZHANG Yanlei(China Resources Shenghai Health Technology Co.,Ltd.,Zibo 255035,China)

机构地区：[1]华润圣海健康科技有限公司,山东淄博255035

出　　处：《食品安全导刊》2023年第27期132-134,共3页China Food Safety Magazine

摘　　要：为了研制一款富含黄酮、维生素C等营养物质的压片糖果,本文以沙棘叶粉、沙棘果粉、重瓣红玫瑰花粉的植物原粉为原料,采用湿法压片工艺研制植物原粉营养压片糖果。以感官评价为评分标准,通过单因素和正交试验探究植物原粉营养压片糖果的最佳配方。结果表明,最优产品配方为山梨糖醇72.8%、植物原粉10.0%(沙棘叶粉∶沙棘果粉∶重瓣红玫瑰花粉=4∶3∶3,质量比)、D-甘露糖醇8%、麦芽糊精8%、硬脂酸镁1.2%。该配方下采用湿法压片工艺制备的产品风味独特,硬度适中。In order to develop a tablet candy rich in nutrients such as flavonoids and vitamin C,this article uses plant raw materials such as seabuckthorn leaf powder,seabuckthorn fruit powder,and double petal red rose powder as raw materials,and uses a wet tablet pressing process to develop plant raw powder tablet candy.Using sensory evaluation as the scoring standard,explore the optimal formula of plant raw powder tablet candy through single factor and orthogonal experiments.The results showed that the optimal product formula was 72.8%sorbitol,10.0%plant raw powder(seabuckthorn leaf powder∶seabuckthorn fruit powder∶double petal red rose powder=4∶3∶3),8%D-mannitol,8%maltodextrin,and 1.2%magnesium stearate.The product prepared using the wet pressing process under this formula has a unique flavor and moderate hardness.

关 键 词：黄酮 沙棘 压片糖果 正交试验 

分 类 号：TS244[轻工技术与工程—制糖工程]