摘要
为了丰富蒲公英的市场利用,给人们健康与便捷,试验以蒲公英粉为主要原料,将蒲公英粉与泡腾片工艺相结合,研制出一种蒲公英泡腾片。通过对泡腾片常用工艺进行试验,找出合适的试验工艺,再通过对酸碱比例、甜味剂比例、蒲公英粉含量和PEG 6000含量四个单因素的探究,确定出每个单因素较优的3个水平进行四因素三水平的正交试验。通过对正交试验产品进行感官及理化分析,确定最佳的工艺。试验结果表明,柠檬酸和小苏打比例为1︰1.2,阿斯巴甜比例为5%,蒲公英粉含量为15%,PEG 6000含量为0.5%时感官和理化性质最佳。
In order to enrich the market utilization of dandelion and give people health and convenience,a dandelion effervescent tablets was developed by combining dandelion powder with effervescent tablets technology.In this paper,through the experiment of the common technology of effervescent tablets,the suitable experimental technology was found out,and then the four single factors of acid-base ratio,sweetener ratio,dandelion powder content and polyethylene glycol 6000 content were studied.The orthogonal experiment of four factors and three levels was carried out by determining the three levels of each single factor.Through sensory and physical and chemical analysis of orthogonal experimental products,the best process was determined.The experimental results showed that when the proportion of citric acid and small soda was 1︰1.2,the proportion of aspartame was 5%,the content of dandelion powder was 15%,and the content of polyethylene glycol 6000 was 0.5%,and the sensory and physical and chemical properties were the best.
作者
岳凤丽
李梅
张银
陈琳
迟晓君
YUE Fengli;LI Mei;ZHANG Yin;CHEN Lin;CHI Xiaojun(Department of Food Science and Engineering,Shandong Agriculture and Engineering University,Jinan 250100;Department of Academic Affairs,Shandong Agriculture and Engineering University,Jinan 250100;School of Food Science and Technology,Dalian Polytechnic University,Dalian 116034;Shandong Energy New Mine Group Central Hospital,Tai’an 271000)
出处
《食品工业》
CAS
北大核心
2020年第6期14-18,共5页
The Food Industry
基金
山东省农业重大创新项目(鲁财农指[2018]26号)
山东省教育厅重点实验室“特色农产品采后品控与综合利用”
山东省现代农业产业技术体系蔬菜创新团队贮藏加工岗位(SDAIT-05-14)。
关键词
蒲公英
泡腾片
正交试验
dandelion
effervescent tablet
orthogonal experiment
