安徽农业科学2011，Vol.39Issue(30)：18757-18759,3.
休闲食品果蔬咀嚼片的研制
Preparation of Snack Food Fruit-vegetable Chewing Tablets
摘要
Abstract
[Objective] The aim was to explore the optimal formula for manufacturing fruit-vegetable chewing tablets. [Method] Fresh fruits and vegetables including tomato,carrot,orange and pumpkin were beat and vacuum-freezing-dried to powders. The effects of starch,dextrin,β-cyclo-dextrin,and microcrystalline cellulose on tablet hardness, the effects of mannitol, sorbitol and sucrose on the taste of tablets, the effects of polyvinyl pyrrolidone solution of different concentrations on the quality of soft materials were investigated respectively. Moreover, using L9(33) orthogonal test to optimize the formula of fruit-vegetable chewing tablets. [ Result] The optimal ingredient formula were fruit-vegetable powder 50% ( W/W) ,β-cyclodextrin 21% (W/W) .starch 9% ( W/W) ,mannitol 10% ( W/W) , sorbitol 10% ( W/W) ,with 10% ( W/V) polyvinyl pyrrolidone solution sparing for 9 times as humectants. [Conclusion] The prepared chewing tablets were smooth,good taste with fine chewiness.关键词
果蔬咀嚼片/配方/正交试验/感官评定Key words
Fruit-vegetable chewing tablets/ Ingredient formula/ Orthogonal test/ Sensory evaluation分类
农业科技引用本文复制引用
华霄,康佳琪,唐乐乐,田莉娟,徐航,杨瑞金,钱建瑛..休闲食品果蔬咀嚼片的研制[J].安徽农业科学,2011,39(30):18757-18759,3.基金项目
无锡市科技计划项目(CLE00902) （CLE00902）
国家大学生创新性实验计划项目(091029503). （091029503）
