| 姜 赛,刘德坤,李雨琳,陈彦宏,杨明飞,王雨秋,许丛丛.胡萝卜渣微粉咀嚼片的研制[J].食品安全质量检测学报,2019,10(6):1668-1672 |
| 胡萝卜渣微粉咀嚼片的研制 |
| Study of carrot residue micro-powder tablet |
| 投稿时间：2018-12-27 修订日期：2019-03-09 |
| DOI： |
| 中文关键词: 胡萝卜渣 咀嚼片 配方 |
| 英文关键词:carrot residue tablets formula |
| 基金项目:国家级大学生创新创业训练计划项目(201710446080)、山东省高水平应用型立项建设专业(群)-生物工程专业群([2016] 11-10) |
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| 中文摘要: |
| 目的 利用胡萝卜渣制备咀嚼片, 变废为宝。方法 以榨汁后的胡萝卜渣为原料, 经过真空冷冻干燥、粉碎、造粒、压片成型等一系列工艺制成微粉咀嚼片。通过L9(33)正交试验结合感官和技术指标评分对胡萝卜渣微粉咀嚼片配方进行优化。结果 最佳配方为胡萝卜渣微粉用量64.5%、25%淀粉糊用量21%、α-环糊精用量9%、D-甘露糖醇用量2.5%、D-山梨醇用量2.5%、硬脂酸镁用量0.5%, 并以0.1%拧檬酸作榨汁前护色预处理。结论 制得的胡萝卜渣微粉咀嚼片颜色鲜亮, 表面光滑完整, 入口感细腻, 甜度适中, 咀嚼性良好。 |
| 英文摘要: |
| Objective To make tablets with the rational utilization of carrot residues, in order to turn waste into wealth. Methods Carrot residues after juicing were manufactured to tablets, through a series of techniques, like vacuum-freeze drying, smashing, pelleting, molding, and so on. L9(33) orthogonal test, combined with technical and sensory indicator scoring, was conducted to optimize the formula of carrot residue tablets. Results The content of optimal ingredient formula were as follows: carrot residue powder was 64.5%, 25% starch paste was 21%, α-cyclodextrin was 9%, D-mannitol was 2.5%, D-sorbitol was 2.5%, and magnesium stearate was 0.5%, with 0.1% citric acid color-protecting pretreatment before juicing. Conclusion The prepared carrot residue tablets have a bright color, a smooth and intact surface, a good sweet taste, and a fine chewiness. |
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