物料组成对鱼蛋白肽混合钙咀嚼片品质的影响

目的研制一种鱼蛋白肽混合钙咀嚼片,探究物料组成对咀嚼片品质的影响,并确定制备鱼蛋白肽混合钙咀嚼片的最佳配方。方法通过单因素实验确定糊精、甜奶粉、甘露醇和CMC的适宜添加量,并通过正交试验确定物料的最适配料比。结果综合考虑颗粒收率、休止角、白度、硬度和感官评价结果,确定鱼蛋白肽混合钙咀嚼片的最佳配方为:鱼骨粉18.9%,鱼蛋白肽1.89%,糊精23.7%,甜奶粉18.9%,甘露醇33.2%,CMC 2.4%,硬脂酸镁1%。结论通过配方优化实验制得的鱼蛋白肽混合钙咀嚼片口感细腻、清凉甜爽。

Effects of material composition on quality of fish protein peptide and fish bone powder mixed chewable tablets

Objective To develop a kind of chewable tablets of fish protein peptide and fish bone powder mixed. The effects of material composition on the quality of chewable tablets and optimum ingredient were studied. Methods The suitable addition amount of dextrin, sweet milk powder, CMC and mannitol were de-termined by single factor test, and the optimum ingredients proportion of the chewable tablets was obtained by orthogonal test. Results The optimum ingredient proportion of the chewable tablets was 18.9% fish bone powder, 1.89% fish protein peptide, 23.7% dextrin, 18.9% sweet milk powder, 33.2% mannitol, 2.4% CMC, and 1% magnesium stearate with the consideration of grain yield, the angle of repose, whiteness, hardness and sensory evaluation. Conclusion The chewable tablets with cool, sweet and delicate taste were made by formula optimization experiment.