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金荞麦叶发酵茶咀嚼片制备工艺研究
胡涛,黄凯丰,黄小燕,陈庆富
0
(贵州师范大学生命科学学院植物遗传育种研究所,荞麦产业技术研究中心,贵阳 550001)
摘要:
为了寻求金荞麦叶发酵茶咀嚼片最佳配方,以金荞麦叶发酵茶为原料,添加一定的辅料制备金荞麦叶发酵茶咀嚼片。考察甜荞粉、微晶纤维素、甘露醇、柠檬酸作为咀嚼片辅料对咀嚼片综合品质的影响,并通过L9(34)正交试验对咀嚼片配方进行优化。确定咀嚼片最佳配方为:金荞麦叶发酵茶茶粉添加量为26.1%(W/W),甜荞粉添加量为17.4%(W/W),微晶纤维素添加量为20.0%(W/W),甘露醇添加量为35.0%(W/W),柠檬酸添加量为1.0%(W/W),硬脂酸镁添加量为0.5%(W/W)。
关键词:  金荞麦茶  咀嚼片  制作工艺  配方
DOI:10.13610/j.cnki.1672-352x.20170208.013
投稿时间:2016-05-27
基金项目:国家自然科学基金(31471562, 31171609), 国家现代农业产业技术体系专项资金(CARS-08-A4), 贵州省高层次人才(百层次)培养计划(黔科合人才[2015]4020号)和贵州省荞麦工程技术研究中心(黔科合农G字[2015]4003号)共同资助。
Preparation process of chewable tablet of a fermented tea from golden buckwheat (Fagopyrum cymosum) complex leaves
HU Tao,HUANG Kaifeng,HUANG Xiaoyan,CHEN Qingfu
(Research Center of Buckwheat Industry Technology, Institute of Plant Genetics and Breeding, School of Life Sciences,Guizhou Normal University, Guiyang 550001)
Abstract:
In order to explore the optimal formula for a chewable tablet, fermented tea from golden buckwheat complex leaves was used as the raw material with some additives. The effects of F. esculentum seed powder, microcrystalline cellulose, mannitol, and citric acid on comprehensive tea quality were determined. The formula of the chewable tea tablet was optimized by an orthogonal design. The optimal formula was: 26.1%(W/W)fermented golden buckwheat tea powder, 17.4%(W/WF. esculentum seed powder, 20.0%(W/W)microcrystalline cellulos, 35.0%(W/W)mannitol, 1.0%(W/W)citric acid, and 0.5%(W/W)magnesium stearate.
Key words:  golden buckwheat tea  chewable tablet  production techniques  formula

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