无糖型肉苁蓉螺旋藻复合压片糖果配方优化  

Optimization of Sugar-Free Cistanche and Spirulina Composite Tablet Candy Formula

作　　者：杨生辉[1] 王飞 高妍菲 张喜峰 罗光宏[1] 王丽娟[1] YANG Shenghui;WANG Fei;GAO Yanfei;ZHANG Xifeng;LUO Guanghong;WANG Lijuan(Microalgae Technology Innovation Center of Gansu Province,Key Laboratory of Hexi Corridor Resources Utilization of Gansu,Hexi University,Zhangye 734000)

机构地区：[1]河西学院微藻工程中心,甘肃省微藻技术创新中心,甘肃省河西走廊特色资源利用重点实验室,张掖734000

出　　处：《食品工业》2025年第2期5-9,共5页The Food Industry

基　　金：2023年甘肃省科技型中小企业创新基金项目(23CXGG0004);2023年甘肃省食药物质生产企业知识产权提升项目;2023年甘肃省高等学校产业支撑计划项目(2023CYZC-64);2022年河西学院校长基金创新团队项目(CXTD2022006);2018年度甘肃省技术创新中心建设专项(18JR2JG001)。

摘　　要：为优化无糖型肉苁蓉螺旋藻复合压片糖果配方工艺,以肉苁蓉提取物、螺旋藻粉为主要原料,羟丙基二淀粉磷酸酯、Prosolv SMCC®、硬脂酸镁为辅料,通过单因素试验和正交试验得到无糖型肉苁蓉螺旋藻复合压片糖果。肉苁蓉螺旋藻压片糖果制片配方为肉苁蓉提取物30%、螺旋藻粉65%、羟丙基二淀粉磷酸酯2%、Prosolv SMCC®1.5%、硬脂酸镁1.5%,制片压力35 kN。在此配方下获得的复合压片辅料用量少、操作简单,休止角、硬度、片重差异、脆碎率均符合标准要求,可为肉苁蓉螺旋藻压片糖果的生产提供参考。To optimize the formulation and process of sugar-free cistanche and spirulina composite tablet candy,it was prepared by single factor experiment and orthogonal experiment with cistanche extract and spirulina powder as main raw materials,and hydroxypropyl distarch phosphate,Prosolv SMCC® and magnesium stearate as auxiliary materials.The formulation of cistanches and spirulina tablet candy was as follows:30%cistanches extract,65%spirulina powder,2%hydroxypropyl distarch phosphate,1.5%Prosolv SMCC®,and 1.5%magnesium stearate,and the preparation pressure was 35 kN.Under this formula,the composite tablet was easy to operate,and the amount of auxiliary materials was less.The resting angle,hardness,weight variation and brttle-breakage rate were all in line with the standard requirements,which could provide reference for the production of cistanche and spirulina tablet candy.

关 键 词：肉苁蓉 螺旋藻 压片糖果 辅料 配方 

分 类 号：TS246.5[轻工技术与工程—制糖工程]