CAJ | 학술논문

目的：研制一种鱼蛋白肽混合钙咀嚼片，探究物料组成对咀嚼片品质的影响，并确定制备鱼蛋白肽混合钙咀嚼片的最佳配方。方法通过单因素实验确定糊精、甜奶粉、甘露醇和CMC的适宜添加量，并通过正交试验确定物料的最适配料比。结果综合考虑颗粒收率、休止角、白度、硬度和感官评价结果，确定鱼蛋白肽混合钙咀嚼片的最佳配方为：鱼骨粉18.9%，鱼蛋白肽1.89%，糊精23.7%，甜奶粉18.9%，甘露醇33.2%， CMC 2.4%，硬脂酸镁1%。结论通过配方优化实验制得的鱼蛋白肽混合钙咀嚼片口感细腻、清凉甜爽。
목적：연제일충어단백태혼합개저작편，탐구물료조성대저작편품질적영향，병학정제비어단백태혼합개저작편적최가배방。방법통과단인소실험학정호정、첨내분、감로순화CMC적괄의첨가량，병통과정교시험학정물료적최괄배료비。결과종합고필과립수솔、휴지각、백도、경도화감관평개결과，학정어단백태혼합개저작편적최가배방위：어골분18.9%，어단백태1.89%，호정23.7%，첨내분18.9%，감로순33.2%， CMC 2.4%，경지산미1%。결론통과배방우화실험제득적어단백태혼합개저작편구감세니、청량첨상。
ABSTRACT:Objective To develop a kind of chewable tablets of fish protein peptide and fish bone powder mixed. The effects of material composition on the quality of chewable tablets and optimum ingredient were studied. Methods The suitable addition amount of dextrin, sweet milk powder, CMC and mannitol were determined by single factor test, and the optimum ingredients proportion of the chewable tablets was obtained by orthogonal test. Results The optimum ingredient proportion of the chewable tablets was 18.9%fish bone powder, 1.89% fish protein peptide, 23.7% dextrin, 18.9% sweet milk powder, 33.2% mannitol, 2.4% CMC, and 1%magnesium stearate with the consideration of grain yield, the angle of repose, whiteness, hardness and sensory evaluation. Conclusion The chewable tablets with cool, sweet and delicate taste were made by formula optimization experiment.