| 柠檬酸-苹果酸钙 (CCM) 泡腾片的生产工艺研究 |
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| 引用本文： | 郭光美. 柠檬酸-苹果酸钙 (CCM) 泡腾片的生产工艺研究[J]. 食品科技, 2003, 0(1): 83-84 |
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| 作者姓名： | 郭光美 |
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| 作者单位： | 河北科技大学理学院,石家庄,050018 |
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| 摘 要： | 以柠檬酸—苹果酸钙(CCM)、甜味剂、发泡剂等原料,对CCM片的配方、加工方法进行了优选试验,选出最佳加工方法和条件,制备出的CCM泡腾片吸收率高、味道可口、水溶性好、不需搅拌,是即冲即饮的方便补保健品。
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| 关 键 词： | CCM 泡腾片 工艺 |
| 文章编号： | 1005-9989(2003)01-0083-02 |
| 修稿时间： | 2002-10-10 |
Study on the Technology of Processing CCM Effervescent Tables |
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| GUO Guang-mei. Study on the Technology of Processing CCM Effervescent Tables[J]. Food Science and Technology, 2003, 0(1): 83-84 |
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| Authors: | GUO Guang-mei |
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| Abstract: | The author took CCM,sweet additive and foaming agent as raw material in processing CCM effervescent tablets.The processing method were chosen to be used. According to the experiment result,the best processing technology and parameter were selected.This effervescent tablets is rapid dissloved,being rinsed and drunk at once. |
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| Keywords: | CCM effervescent tablets technology |
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