摘要
实验以葛根粉为原料,添加木糖醇、柠檬酸、硬脂酸镁、PVP-k30研制葛根粉膳食纤维片。分别利用木糖醇、柠檬酸、硬脂酸镁、PVP-k30的添加量作为因素,以咀嚼片的外观、口感、风味等作为感官指标,对葛根粉膳食纤维片进行配方的优化,通过正交实验,确定最优配方。葛根粉膳食纤维片最优配方为:葛根粉70%、木糖醇20%、柠檬酸1.5%、硬脂酸镁0.6%、PVP-k304%。结论以该配方制得的葛根粉膳食纤维咀嚼片形态完整、色泽均匀、表面光滑、口感细腻,感官评分为37.0分,膳食纤维0.45 g/片。
To develop Pueraria powder dietary fiber tablets with Pueraria powder as raw material by adding xylitol,citric acid,magnesium stearate and PVP-k30.Methods:The additive amount of xylitol,citric acid,magnesium stearate and PVP-k30 were used as the factors,and the appearance,taste and flavor of the chewable tablets were used as sensory indexes to optimize the formula of Pueraria powder dietary fiber tablets.The optimal formula was determined through orthogonal experiment.Results:The optimum formula of Pueraria powder dietary fiber tablet was:Pueraria powder 70%,xylitol 20%,citric acid 1.5%,magnesium stearate 0.6%,and PVP-k304%.Conclusion:Pueraria powder dietary fiber chewable tablets prepared by this formula had complete morphology,uniform color,smooth surface,smooth taste,with a sensory score of 37.0 and dietary fiber of 0.45g/tablet.Chewable tablets are portable,simple to use,and meet the requirements for health food development.It has broad prospects of market development and utilization.
作者
武思齐
严光美
WU Si-qi;YAN Guang-mei(Department of Biological and Environmental Engineering,Guiyang University,Guizhou Guiyang 550003)
出处
《贵阳学院学报（自然科学版）》
2019年第4期103-106,共4页
Journal of Guiyang University：Natural Sciences
基金
2019年度贵阳市科学技术局-贵阳学院科技专项资金:(项目编号:GYU-KYZ(2019~2020)SH-05)
关键词
葛根粉
膳食纤维
咀嚼片
Pueraria powder
Dietary fiber
Chewable tablet
