| 黑苦荞醋软胶囊的生产工艺研究 |
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| 引用本文： | 杨春,陕方,丁卫英,薛春生,薛伟. 黑苦荞醋软胶囊的生产工艺研究[J]. 食品科学, 2007, 28(10): 255-258 |
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| 作者姓名： | 杨春 陕方 丁卫英 薛春生 薛伟 |
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| 作者单位： | 山西省农业科学院农产品综合利用研究所； 山西省农业科学院农产品综合利用研究所 山西太原030031； 山西太原030031； |
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| 基金项目： | 山西省科技产业化环境建设资助项目（2006071057） |
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| 摘 要： | 本实验研究了黑苦荞浓缩醋水分控制、胶囊内容物配方、胶囊外壳制备等生产工艺参数,结果表明:采用浓缩醋含水量32%～35%,以浓缩醋、燕麦油、软磷脂、助悬剂比例,33:55:9:5复配,研磨、乳化处理后,罐入厚度0.20～0.30mm胶囊外壳。依此工艺条件生产的醋胶囊,产品质量符合企业标准。
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| 关 键 词： | 黑苦荞 醋 软胶囊 工艺 |
| 文章编号： | 1002-6630（2007）10-0255-04 |
| 修稿时间： | 2007-08-14 |
Study on Soft Capsule Production Technique of Black Tartary Buckwheat Vinegar |
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| YANG Chun,SHAN Fang,DING Wei-ying,XUE Chun-sheng,XUE Wei. Study on Soft Capsule Production Technique of Black Tartary Buckwheat Vinegar[J]. Food Science, 2007, 28(10): 255-258 |
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| Authors: | YANG Chun SHAN Fang DING Wei-ying XUE Chun-sheng XUE Wei |
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| Affiliation: | Institute of Farm Products Comprehensive Utilization, Shanxi Academy of Agricultural Sciences, Taiyuan 030031, China |
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| Abstract: | In this research, the concentrated vinegar moisture content of black tartary buckwheat, soft capsule composition and its crust as well as other technological parameters have been studied .The results showed that moisture content of concentrated vinegar was 32%～35%, concentrated vinegar, oat oil, soft phospholipids, suspending agent was in proportion of 33:55:9:5, they are compounded, triturated and emulsified and then infused in soft capsule crust with 0.20～0.30 mm thickness, and the quality of the vinegar soft capsules produced under these technological conditions attained the standard set up by the company. |
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| Keywords: | black tartary buckwheat vinegar soft capsule production |
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