蓝莓越橘叶黄素颗粒制备工艺研究

目的:以蓝莓粉、越橘提取物、叶黄素、葡萄籽提取物等为主要原料,研究蓝莓越橘叶黄素颗粒制备工艺。方法:以感官评分为评价指标,通过单因素及正交优化试验确定产品的较优配方。通过混合均匀度试验确定混合时间。结果:正交试验结果显示最优配方为A2B1C1D3,即产品配方为蓝莓粉30%、叶黄素2%、越橘浓缩粉1.5%、葡萄籽提取物1%、维矿预混料1%、木糖醇32%、麦芽糊精32.5%。物料混合时间为20min,以50%乙醇溶液作为黏合剂进行制粒。结论:通过优选的配方工艺制得的成品均匀度良好、风味口感优良。

Study on processing technology of blueberry-bilberrylutein granules

Objective:To study the process technology of blueberry-bilberry-lutein granules with blueberry powder,bilberry concentrated powder,lutein and grape seed extract as main raw materials.Methods:The optimal formula of the product was determined by single factor and orthogonal tests with sensory score as the evaluation index.And the mixing time was determined by uniformity test.Results:Orthogonal tests showed that the optimal formula was A2B1C1D3,that was,blueberry powder 1.5%,lutein 2%,bilberry concentrated powder 1.5%,grape seed extract 1%,vitamin-mineral premix 1%,xylitol 32%,and maltodextrin 32.5%.The materials were mixed for 20 minutes,and the 50%ethanol solution was used as the binder for granulating.Conclusion:The product prepared by the preferred formula and process had good uniformity and excellent flavor and taste.