摘要
为了优化元麦咀嚼片配方,采用混料设计研究了不同配方对咀嚼片感官质量的影响,建立了各组分与产品感官质量之间的回归模型,考察了它们之间的互作效应。最终优化的配方为:元麦粉52.10%、麦芽糊精15.00%、木糖醇19.50%、乳酸钙9.00%、甘露醇3.30%、维生素C 0.10%。按优化配方制成的元麦咀嚼片表面光滑,色泽均匀,口感良好。
In order to optimize the formulation of naked barley chewable tablet,we used mixture design to study the effects of different ingredients on the sensory quality of naked barley chewable tablet,established the regression model describing the relationship between various ingredients and sensory quality of naked barley chewable tablet,and investigated the interactions among them. The optimal formulation of naked barley chewable tablet was obtained as follows： naked barley flour 52.10%,maltodextrin15.00%,xylitol 19.50%,calcium lactate 9.00%,manitol 3.30%,and vitamin C 0.10%. The manufactured naked barley chewable tablet based on the above optimized formulation possessed smooth surface,uniform color and lustre,and good taste.
作者
宋居易
陈惠
魏亚凤
刘建
王永强
郝德荣
SONG Ju-yi CHEN Hui WEI Ya-feng LIU Jian WANG Yong-qiang HAO De-rong(Institute of Agricultural Sciences in Riverside Region of Jiangsu, Rugao 226541, China)
出处
《江西农业学报》
CAS
2017年第7期90-93,共4页
Acta Agriculturae Jiangxi
基金
江苏沿江地区农业科学研究所青年科技基金项目"元麦咀嚼片的生产工艺研究"(G162808)
江苏省农业科技自主创新资金项目"元麦品质优化及主食类制品加工关键技术研究"[CX(14)2123]
关键词
混料设计
元麦
咀嚼片
配方
优化
Mixture design
Naked barley
Chewable tablet
Formulation
Optimization
