湿法制备话梅含片工艺的研究.pdfVIP

第 21期 上厶Ⅸ小工擞术 43es卷第 e食RFoodRese跚arch躺And ，，，，嚣豢1勘 D署ev发elapmenl —== 湿法制备话梅含片工艺的研究 刘源，黄苇‘，张敏妹。赵笑梅，黄月，李莉楠 (华南农业大学食品学院，广东广州510642) 摘要：研究湿法制备保健型话梅含片的配方及工艺条件。试验结果表明：最佳配方为话梅粉14％，葡萄糖33％，冰 糖13％，甘露醇33％，柠檬酸、v。各l％，薄荷脑l％，配方中的百分数均为质量分数。润湿剂选用70％乙醇。增香刹 为薄荷油和话梅香精，其加入量均为0．2mL／15mL乙醇润湿剂，硬脂酸镁添加量为总颗粒质量的3％。最佳工艺条件 为，颗粒粒度20目，干燥温度60℃，干燥时间40min。该工艺可以得到话梅味浓郁，酸甜适中，清凉感适宜、表面光 滑，硬度、口感良好的话梅含片。 关键词：话梅含片；湿法；配方工艺 onthe ofBuccalTabletsforPreservedPlumen Study Preparation LIU Li—nan Yuan，HUANGWei+，ZHANGMin—mei，ZHAOXiao—mei，HUANGYue，LI ofFood China Science，South (College A。griculturalUniversity，Guangzhou Abstract：Thisstudiedtheformulationand ofhealth by experiment process protectionplumlozengesproducted wetmethod．Theresultsshowedthatthe is optimalproportionplumpowder14％，glucose33％，sugarl3％， mannitol acidand 1％．70％ethanolsas amountof 33％，citric Vc1％，menthol moisteningagents，the essenceis0．2mL／15mLethanol stearateadditionamountis peppermintoil，plum wettingagent，magnesium 3％ofthetotal betterforthe tobe20 conditionsis60℃for40minutes． grainweight．It7s particle holes．drying The hada savourof with andbeautiful taste，slick outlook，identical productstypical preservedplumengood hardnessand colour，good gooddisintegrability． buceal tablet；wet Keywords：plum