农产品加工·学刊(下)
農產品加工·學刊(下)
농산품가공·학간(하)
Academic Periodical of Farm Products Processing
2014年
5期
42-43
,共2页
红枣%咀嚼片%感官评价
紅棘%咀嚼片%感官評價
홍조%저작편%감관평개
red dates%chewable tablets%sensory evaluation
以红枣为主要原料,用湿法制粒的方法研制红枣营养咀嚼片,对该产品的制作工艺进行初步探讨。对影响咀嚼片品质的主要因素进行分析,确定红枣营养咀嚼片的最优配比为红枣70%,葡萄糖8%,麦芽糊精10%,山梨糖醇10%,柠檬酸0.5%,硬脂酸镁1.0%。
以紅棘為主要原料,用濕法製粒的方法研製紅棘營養咀嚼片,對該產品的製作工藝進行初步探討。對影響咀嚼片品質的主要因素進行分析,確定紅棘營養咀嚼片的最優配比為紅棘70%,葡萄糖8%,麥芽糊精10%,山梨糖醇10%,檸檬痠0.5%,硬脂痠鎂1.0%。
이홍조위주요원료,용습법제립적방법연제홍조영양저작편,대해산품적제작공예진행초보탐토。대영향저작편품질적주요인소진행분석,학정홍조영양저작편적최우배비위홍조70%,포도당8%,맥아호정10%,산리당순10%,저몽산0.5%,경지산미1.0%。
With red dates as main raw materials, the red dates nutrient chewable tablet is by developed wet granulation, to carry on the preliminary discussion on the preparation process of the product. The main factors affecting the chewable tablets quality are analyzed, the optimal proportion of red dates nutrient chewable tablet is determined as follows: red dates 70%, glucose 8%, dextrin 10%, sorbitol 10%, citric acid 0.5%, magnesium stearate 1.0%.