CAJ | 학술논문

目的：研究开发纳豆系列产品之桃山纳豆咀嚼片，确定最佳主辅料配比及成型制备工艺。方法通过正交试验，以多指标综合评分法对成型的桃山纳豆咀嚼片进行评分；经过原料提取、混合、制软材、制粒、干燥、压片等工序进行一系列实验。结果制成外表满意、香甜适口、营养丰富、具有一定功效的系列健康产品。
목적：연구개발납두계렬산품지도산납두저작편，학정최가주보료배비급성형제비공예。방법통과정교시험，이다지표종합평분법대성형적도산납두저작편진행평분；경과원료제취、혼합、제연재、제립、간조、압편등공서진행일계렬실험。결과제성외표만의、향첨괄구、영양봉부、구유일정공효적계렬건강산품。
Objective: Study on preparation technology of Natto series chewable tablets methods---TAOSHAN Natto chewable tablet. Methods: Ingredients are screened by orthogonality; the forming capability of TAOSHAN Natto chewable tablet. is expressed reasoningly by the synthetic mark of many index. by a series of tests the optimum ingredients were screened. Processed from extracting traditional Chinese madicine, mixing raw materials, making granules, wet granulation, drying,compression,etc., result: The satisfied outward,,delicious and nutritional Natto series chewable tablets had been produced.