摘要
研究具有变味功能的神秘果含片加工工艺。通过单因素考察助干剂对果粉的效果,结合加权法计算考察甜味剂、崩解剂、粘合剂以及润滑剂等配方工艺。结果表明,经添加助干剂（玉米淀粉5%＋麦芽糊精10%）冷冻干燥制得的神秘果果粉15%,添加甜味剂甘露醇30%~40%、微晶纤维素10%等基本原料,以及粘合剂淀粉浆10%~12%为以2%聚乙二醇-4000为润滑剂,经混合、造粒、干燥、压片等工艺,制得神秘果含片。该产品不仅保留了神秘果的变味糖蛋白,且口感细腻、爽口,风味独特,食用方便。对神秘果产业化的发展具有一定指导意义。
The processing technology of Miracle fruit tablet which can change a sour taste into a sweet one was studied. The dry agent was selected through single factor on the miracle fruit powder, and the sweetener, disintegrant, adhesive and lubricant were investigated through single factor and weighted method. The results showed that after mixing, granulating, drying and tabletting 15% the miracle fruit powder which is obtained by freeze-drying, drying adjuvant （5% corn starch＋10% maltodextrin）, 30%--40% sweetener （mannitol）, 10% disintegrant （microcrystalline cellulose）, 10~/~12% adhesive （starch slurry）, 2% lubricant （PEG-4000） and other supplement, miracle fruit tablets could be done. The production not only kept down the miraculin, but also had these advantages, like delicate taste, tasty and refreshing daintily, flavor single and edible facility. Therefore, it has a certain theoretical meaning in the industry.
出处
《食品工业》
北大核心
2014年第3期108-111,共4页
The Food Industry
基金
农业部公益性行业(农业)科研专项经费项目-特色热带亚热带果品加工关键技术研究与示范(201303077-4)
国家工程技术研究中心再建项目(2011FU125Z09)
关键词
神秘果
含片
压片
加工工艺
Synsepalum dulcificum
tablet
tablet pressing
processing technology
