山芹槐花复合压片糖果研制及工艺优化  

Development and Process Optimization of Tablet Candy with Ostericum sieboldii and the Flower of Sophora japonica Composite

作　　者：殷金玲 马亮 YIN Jinling;MA Liang(Investment Promotion Bureau,Jilin Rock Economic Development Zone,Jilin Rock,Panshi 132300,China;Jilin Weiyikang Biotechnology Co.,Ltd.,Panshi 132300,China)

机构地区：[1]吉林磐石经济开发区投资促进局,吉林磐石132300 [2]吉林省维伊康生物科技有限公司,吉林磐石132300

出　　处：《食品安全导刊》2023年第36期112-115,共4页China Food Safety Magazine

摘　　要：以山芹和槐花为原料,采用湿法制粒压片方式研制复合型压片糖果,通过单因素试验和正交试验进行工艺优化,确定最佳工艺参数。结果表明,最佳工艺参数为山芹槐花复合粉55%(山芹与槐花质量比3∶2)、麦芽糊精25%、低聚木糖17.8%、柠檬酸0.8%、硬脂酸镁1.0%以及甜菊糖苷0.4%,在此条件下制备的山芹槐花复合压片糖果具有口感好、风味独特、营养丰富等特点,可为消费者提供一种新型的健康糖果。Using Ostericum sieboldii and the flower of Sophora japonica as raw materials,a composite candy was developed using a wet granulation and tablet pressing method.The optimal process parameters were determined through single factor and orthogonal experiments for process optimization.The results showed that the optimal process parameters were 55%compound powder of Ostericum sieboldii and the flower of Sophora japonica(3∶2 mass ratio of Ostericum sieboldii and the flower of Sophora japonica),25%maltodextrin,17.8%xylooligosaccharides,0.8%citric acid,1.0%magnesium stearate,and 0.4%steviol glycoside.The Ostericum sieboldii and the flower of Sophora japonica composite tablet tablet candy prepared under these conditions has the characteristics of good taste,unique flavor,and rich nutrition,which can provide consumers with a new type of healthy candy.

关 键 词：山芹 槐花 压片糖果 湿法制粒 

分 类 号：TS246[轻工技术与工程—制糖工程]